Not really but I do like to wear my Bermuda shorts Just kidding again! I refuse to wear Bermuda shorts! For real-for real the only reason I cut back in the summer is because it’s too hot for walking around with a stomach full of crap.
I want to feel good and energized to enjoy all the nice weather. I focus on feeding my body things that will fuel it versus deprive it.
This dish will keep you satisfied while providing your body with all the good stuff and none of the bad stuff.
I have to say Salmon may be my least favorite fish. I enjoy it grilled, but when cooked in the oven or stove top it can come out either to dry or too raw.
It takes a special temperature along with a watchful eye to get that juicy and delicate desired texture.
I’ve found the best way to reach that perfect texture is cooking the Salmon at a high temperature really quick.
This recipe is simple and easy with a sweet and spicy glaze to top. The sweet potato hash is a perfect complement with fresh and colorful peppers and sweet and spicy notes.
The plate is beautiful and tastes as refreshing as the first days of Spring.
Who says eating healthy has to be bland and tasteless?! This meal proves other wise while providing essential nutrition, beautiful aesthetics, and flavors galore!
I’ve always been a breakfast person. It’s the first thing I learned to cook on my own as a child. It’s my first love when it comes to meal time.
French toast is no exception. It’s top on the list of things I would consider for an ultimate breakfast menu! It’s also something that I am usually skeptical about on the menu of a new restaurant. One thing I do know is if the French Toast is prepared the way I like it, I’m ready to try everything else they’ve got.
I like French Toast to have a light and airy inside with some crispness on the outside. It makes a great brunch and there are plenty of ways to enjoy, I’ve even tried a savory version that took a piece of my heart!
Over the years I’ve learned a few tricks and tips that have helped me prepare praise worthy French Toast and know I’m passing on the knowledge!
I’ve prepared for you my top TEN tips for the best French Toast right at home. Oh and did I mention I included a French Toast recipe I made with fresh peach puree that will get you dancing! It got me dancing, I mean literally… I did the happy dance with a mouth full of maple syrup saturated peach flavored french toast! I’m having an urge to dance just thinking about it!
Of course you need to start with a good recipe. Play around a bit with ingredients to find the perfect mix for you. I enjoy my french toast creamy, light, and airy on the inside with a crisp and buttery exterior. Alton Brown has a good mix that is not too eggy and made with heavy cream which is a lot like the way I prepare mines. I also have an easy recipe which is perfect if you’re making french toast for the first time. No fancy ingredients just the basics. Get the Alton Brown recipe here. Or check out my easy and basic recipe here.
One mistake I would make with french toast early on was quickly dipping in batter and immediately putting it on the skillet. I ended up with bland piece of toast that was nothing like the tender, custard’ piece of bread I was looking for. Make sure to submerge bread in batter and allow it to sit for a few minutes to make sure the custard get’s evenly distributed throughout the bread.
Make sure the skillet is not too hot, or you’ll end up with a scorched on the outside but soft and gooey inside piece of bread. Although you don’t want the skillet too high you also need to make sure it is hot enough to instantly sizzle when you put the toast on the surface. I adjust my skillet temperature throughout the cooking process. I start it off on 375° and move it down to 300º during the first 30 seconds of the cooking process.
After each batch I always wipe down the skillet to prevent burning the next batch. Start with a fresh coat of non-stick spray, and butter for a new piece of toast. I promise this step will save you some frustration and smoke later.
Make a puddle of melted butter in the spot you’ll cook the piece of toast. It allows for a good sizzle which leaves a nice crust. Plus the butter gives it another layer of protection from burning and/or sticking. It also helps to assure there will be plenty of butter on you toast ;)
I add a little flour to my mix, it gives it the extra crunch I like and assures a nice texture.
Instead of flipping with the spatula which can cause some damage if not careful, opt for tongs. You can look at the bottom to check if it’s done without damaging the crust and if it’s not finished simply put it back down and let it sizzle a little longer.
It can be tempting to treat these bad boys like pancakes and try to flip and flap them around but be careful. Carefully place, flip, and remove this custard filled bread. Your final product will result in a more visually appealing plate.
I use an electric hand blender to make sure everything is fully incorporated. It’s worth the extra trouble to get a fluffy and consistent piece of French Toast.
Serve straight off the skillet. French Toast will lose their airiness and fluff after sitting too long. Get em’ while it’s hot!
French toast is just one of those things that I love to eat whenever we go out for breakfast….or in for that matter it’s an easy and simple choice. Now every once in a while I like to jazz it up with nuts of different flavorings and extracts, I’ve used all kinds of different breads and mixes, this recipe is none of that! Just easy and simple.
French toast is one of those things that you can’t really mess up. Unless you burn it and even then it can still be enjoyed…as long as it’s not completely smoking black! This recipe is an easy, which is why I call it country, no fancy bread or unique ingredients everything you need is surely already in your kitchen and if not, you probably need to go grocery shopping. Yep, country and simple much like me, here’s all you need…..
4 Slices bread
1/2 cup Half & Half
1 Egg
1 teaspoon Cinnamon
1 teaspoon flour
2 Tablespoon Sugar
1 teaspoon Vanilla extract
Slice bread into rectangular strips. Mix together your milk, egg, cinnamon, sugar and vanilla. Dip your bread into the mix, coating both sides. Add butter to hot skillet and cook toast for about 2 minutes on both sides. Voila!
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Green beans are actually one of the more tolerable vegetables I grew up on. My mom would cook them with fat back, loads of butter, and let them sit on the stove and braise much like her collards. Now don’t get me wrong, I love my green beans the way mama cooks them, but I find that roasting them are much less time consuming and lighter on the calories.
When I first tried roasting my green beans, they were so tasty, I knew it would be a dinner staple. It was quick easy and healthy. The color when roasted is absolutely stunning which adds a hint of elegance to a plate of meatloaf :)!
All you need is…..
Green beans
Olive oil
Salt
Pepper
Crushed Red Pepper
Pre-heat your oven to 400ᴼ.
I remember my mother and I sitting on the couch with a bag of green beans, a trash bag and a bowl. We would break each end off the green beans, but man was it time consuming, especially when you’re doing it alone.
To save the time and hassle I bunch them up in my hands as evenly as possible and cut each ends with kitchen scissors. Wash them drain and spread evenly on the surface of your roasting pan.
Pour a liberal amount of olive oil across and salt and pepper to taste . Go heavy on the salt this is one veggie that need a good amount of seasoning.
Add a bit of crushed red pepper, and place in oven for about 15 to 20 minutes.
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