I made this for my husband and God-daughters. It was a hit. This recipe is mainly about the cream and it was so wonderful. I do plan on making this recipe again and again.
Serves 8
6 whole eggs
4 cups whole milk
1 teaspoon vanilla extract
8 pieces of thick-cut white bread or sourdough
Cream ingredients:
1/2 cup mascarpone cheese, softened
1/2 cup confectioners' sugar
1 cup heavy cream
1/2 cup fresh strawberries, hulled & halved
1/2 cup fresh blueberries
1 tablespoon fresh orange zest
1. In a large bowl, whisk together eggs, milk and vanilla.
2. Evenly coat bread, absorbing all the mixture. (I used regular bread and found if I let it set, it would literally fall apart)
3. On a nonstick griddle, grill bread about 2 minutes on each side or until golden brown. Keep warm in oven and cook in batches.
4. In a bowl, combine mascarpone, confectioners' sugar, and cream to the consistency of melted ice cream. Adjust with a few extra tablespoons of heavy cream if needed.
5. Cut French toast pieces diagonally; top with strawberries and blueberries., then drizzle with mascarpone cream. Sprinkle with orange zest and serve immediately.
Cooks note: You can serve with traditional maple syrup, but its not necessary-the mascarpone cream and fresh berries add sweetness.
I honestly have nothing else to add. This dish was so good.
Tuesday, August 23, 2011
Monday, August 15, 2011
hamburger mess
This one is extremely easy!! And its one of my one creation. I love one pot meals. So easy on the clean up!
1-2 lbs of ground beef (I use ground turkey for healthy reasons, also the amount depends on how many your serving.
1 box of rice-a-roni (I like rice pilaf, but beef is great for this also, again the amount of boxes depends on how many people are eating.)
1 bag of broccoli (florets or cuts, whichever you prefer)
season and brown the meat then drain.
In same pot start the rice. Once its browned and you put the water and seasonings in, give it a few minutes then throw the beef in. Let it cook the rice this way until almost done. When its within a few minutes of being done add the broccoli. Put the lid back on so the steam from the cooking rice will cook the broccoli. Once its all done, stir and serve.
1-2 lbs of ground beef (I use ground turkey for healthy reasons, also the amount depends on how many your serving.
1 box of rice-a-roni (I like rice pilaf, but beef is great for this also, again the amount of boxes depends on how many people are eating.)
1 bag of broccoli (florets or cuts, whichever you prefer)
season and brown the meat then drain.
In same pot start the rice. Once its browned and you put the water and seasonings in, give it a few minutes then throw the beef in. Let it cook the rice this way until almost done. When its within a few minutes of being done add the broccoli. Put the lid back on so the steam from the cooking rice will cook the broccoli. Once its all done, stir and serve.
Saturday, August 13, 2011
More hints for the homemaker>Betty Crocker
I find I try already to do some of the following. It does tend to cut out some of the chaos.
Plan Ahead
Write menus for a week's meals at a time. Shop for staples once a week, fresh fruits and vegetables twice weekly.
When cooking, assemble all ingredients and utensils before beginning to prepare the dish.
(This one, I am still working on, I keep forgetting to do this and then I ALWAYS forget something)
If you have a freezer, make several cakes, pies, cookies, main dishes or sandwiches at a time and freeze some for future use.
ORGANIZE WORK
Have a weekly plan for scheduling such tasks as washing, ironing, baking, shopping, cleaning the refrigerator or washing floors. One task done each day provides a sense of accomplishment and keeps work from piling up.
Alternate sitting-down tasks and standing-up tasks. Don't be on your feet too long.
Let the family help you. Very young children can set the table; older ones help cook and wash the dishes. Include them in party plans.
I hope these hints help you in anyway they can.
Plan Ahead
Write menus for a week's meals at a time. Shop for staples once a week, fresh fruits and vegetables twice weekly.
When cooking, assemble all ingredients and utensils before beginning to prepare the dish.
(This one, I am still working on, I keep forgetting to do this and then I ALWAYS forget something)
If you have a freezer, make several cakes, pies, cookies, main dishes or sandwiches at a time and freeze some for future use.
ORGANIZE WORK
Have a weekly plan for scheduling such tasks as washing, ironing, baking, shopping, cleaning the refrigerator or washing floors. One task done each day provides a sense of accomplishment and keeps work from piling up.
Alternate sitting-down tasks and standing-up tasks. Don't be on your feet too long.
Let the family help you. Very young children can set the table; older ones help cook and wash the dishes. Include them in party plans.
I hope these hints help you in anyway they can.
Thursday, August 11, 2011
Savory Lemon Chicken>/Campbell soup
Vegetable cooking spray
4 skinless, boneless chicken breast halves
1 can (10 3/4 oz) Condensed 98% fat free cream of chicken soup
2 Tblspn water
1 tbsp chopped parsley or 1 tsp dried parsley flakes
1tbsp lemon juice
1/2 tsp paprika
1/4 cup chopped red or green pepper
4 lemon slices
1. Spray 10" nonstick skillet with cooking spray and heat over medium-high heat 1 minute. Add chicken and cook 10 minutes or until well browned on both sides. Remove chicken from skillet.
2.Stir soup, water, parsley, lemon juice, paprika and pepper in skillet and heat to a boil. Return chicken to skillet. Reduce heat to low. Cover and cook 5 minutes or until chicken is cooked through.
Top chicken with lemon juice.
Now I had a table full of people and not a lot of chicken to go around, so I chopped the chicken into small pieces and the dish was able to be spread farther. And it was very good, however I would have added more lemon, because I love the lemon taste.
4 skinless, boneless chicken breast halves
1 can (10 3/4 oz) Condensed 98% fat free cream of chicken soup
2 Tblspn water
1 tbsp chopped parsley or 1 tsp dried parsley flakes
1tbsp lemon juice
1/2 tsp paprika
1/4 cup chopped red or green pepper
4 lemon slices
1. Spray 10" nonstick skillet with cooking spray and heat over medium-high heat 1 minute. Add chicken and cook 10 minutes or until well browned on both sides. Remove chicken from skillet.
2.Stir soup, water, parsley, lemon juice, paprika and pepper in skillet and heat to a boil. Return chicken to skillet. Reduce heat to low. Cover and cook 5 minutes or until chicken is cooked through.
Top chicken with lemon juice.
Now I had a table full of people and not a lot of chicken to go around, so I chopped the chicken into small pieces and the dish was able to be spread farther. And it was very good, however I would have added more lemon, because I love the lemon taste.
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