I have made French toast since I was 12 years old cooking breakfast for myself and my two younger sisters. French Toast was on the menu most mornings. You know it is easy if a 12-year-old can do it. I never followed a recipe. I just cracked 2 eggs, added milk, and mixed with a fork. I heated my mother’s cast iron skillet to a medium high heat. Then dropped a couple of tablespoons of butter into the skillet. As the butter heated I just dipped the bread into the egg mixture and threw it in the skillet. Perfection with some syrup. I could do this in less than ten minutes!
I love this recipe! It is a super fast one from Cooking Light that I have run in the ground at my house because it take no time to pull together. Salmon is so versatile. Pair it with most any of your favorite side dishes. I like asparagus , broccoli or squash. Maybe even a combination of all three. For that matter I like it right out of the pan on top of a big salad that is both delicious and nutritious. You don’t need a lot of ingredients. Another reason to love it. Just pick up salmon, salt, pepper, orange juice and olive oil. The recipe calls for fresh orange juice, but Minute Maid out of the carton will work fine. So here’s what you do.
Today is the first day of my summer vacation. It is a gorgeous day here in Atlanta. There is not a cloud in the sky and the humidity is almost nonexistent. Now this is not going to stay, but I am enjoying it while it is here. To celebrate my new unfilled time I just had to make these blueberry muffins with the first blueberries I have received this season. These were shipped here from Baxley, Georgia. When I saw the address I was flooded with childhood memories of the beach. Baxley is about an hour south of McRae which is my hometown. Driving through Baxley meant that we just had to travel through Jesup and we would arrive at our destination St. Simons. Then my sister and I would have all the pool time and beach time we wanted.
After making this I had some heavy cream just sitting in my refrigerator calling out to me every time I opened the door. Frozen creams are one of my favorites. I love this dessert. Whipped cream and strawberries are the perfect match in so many ways. It is rich, creamy, decadent and yet so simple. It is the perfect dessert for any meal. Now with the temperature heating up this frozen delight will hit the spot. And you could not ask for anything so easy. If you can whip cream you can make this.
It is also versatile with endless toppings. You could use most any fruit that you have available. Blueberries would be a great choice or fresh apricots with toasted almonds. My mouth waters just thinking about cranberries with oranges, sugar and toasted pecans. And more decadence could be orange marmalade with shaved chocolate. My gracious the list could go on and on. Create your own special piece of heaven.
Filed under Desserts, quick
This recipe came from Men’s Health. Don’t you read Men’s Health every month? Yea right. You know it is a good magazine. Gi Joe and The Athlete read it religiously. It is a good magazine. I will have to say that I have sat down and read my share of issues. This is a recipe that The Athlete found last April. I have prepared it at least a half-dozen times. It is good for you and easy to make.
This week I had a huge bag of beautiful spinach in my box from CSA and wanted to make good use of it. I also had pesto left over from this recipe that I wanted to use.
I changed the original recipe today and sautéed the spinach then added all the other ingredients. I like the original recipe better. The reason? The hot pasta just does wilt the spinach and it gives more texture to the dish. So here it is for you to enjoy. Look at what you are getting: 22 grams of protein, 26 grams of carbohydrates, 19 grams of fat, and 5 grams of fiber .
Filed under pasta, quick, Shrimp
Today was our last lab for quick breads and the students ended the unit with a bang! All the biscuits that were made today were so good! Biscuits are not the easiest bread to make especially for beginners. At first you are not quite sure how the dough should feel and how much to knead it. And then there is always the question of how much flour to add to the dough to keep it from sticking to your hands. I was very impressed when I talked with each group about what they learned. Here are some of their comments
- These are so easy to make.
- They are better than the drop biscuits that we made from Bisquick.
- We have all the ingredients at home.
- Why would anyone buy those refrigerated things when you can make these?
- You can make these really small , eat two and fool yourself into thinking you are eating more.
- I had no idea that I could bake biscuits that tasted so good.
- We can save money baking biscuits from scratch.
- I want to make these for my mom.
So my mission for this unit is accomplished and we are ready to move on.
You will find the recipe for Basic Biscuits here and to make the Cheese Biscuits make the following changes:
These muffins here are not mediocre! They are fantastic. You can find the recipe for them here.
What we did yesterday as a demo and today as a lab was mediocre. I really was questioning whether or not I should blog about this lab, but my students convinced me that I should share my opinion about the new Duncan Hines whole wheat muffin mixes. So here goes.