Recipes – Page 8 – Rants Raves and Recipes

May 13, 2017May 13, 2017

Decadent Stuffed French Toast

So good you won’t have time to get your camera

Just Kidding !

Decadent Stuffed French Toast

This Decadent Stuffed French Toast is so simple to prepare and makes a great brunch or breakfast dish. I have seen a lot of recipes on the net using strawberries, I’m not a fan of them or strawberry jam. I prefer Raspberry red or black. Secondly although for presentation a light dusting of XXX sugar is nice, I really don’ t like the added sweetness, I prefer just maple syrup.

Again although I don’t like to endorse products, I have been disappointed in store brand cream cheeses. I stick with a winner, Philadelphia brand original (not whipped).

The following recipe is for 4 persons, you may need to adjust the eggs and milk for more or less persons being served. You just need enough batter to soak all the bread on both sides before cooking.

Ingredients for Stuffed French Toast

2 slices of bread per person
Softened Cream Cheese
Jam or preserves of your choice
3 eggs well beaten with
¼-½ cup of milk or ½&½ and
½ tsp vanilla
1-2 Tbs butter
Maple syrup (optional)
powdered sugar (optional)
Fresh fruit to match the jam (optional)

Directions for Decadent Stuffed French Toast

Prior to making take the cream cheese out of refrigerator and allow to come to room temperature, this will make spreading easier.

In a bowl that is large enough to allow the bread to lay flat, place the eggs, milk and vanilla and whisk briskly until fully combined.

Place the butter into a large saute pan and bring up to medium heat.

On one slice of bread spread the cream cheese to the edges, and on the other spread a generous portion of jam leaving about a ¼” border from the edge of the bread. Place the two slices of bread together and gently press the edges to “seal” bread. Optionally you can spread cream cheese on both pieces of bread and spread the jam on one side leaving a border around the edges and then seal by pressing together.

Place the bread into the egg mixture allowing each side to soak up the egg and then place immediately into the saute pan and cook until golden brown on both sides and the cheese is melted .

Plate and sprinkle lightly with powdered sugar (optional).

Serve with your favorite brunch or breakfast meat and potatoes and syrup on the side.

here are a few items to help make this recipe:
http://amzn.to/2pJ0QCV -Large saute pan
http://amzn.to/2qdxQGL -spatula

You can pour maple syrup on anything except “cat food” and I’ll gobble it up. 5 paws !

Decadent Stuffed French Toast

2017-05-13 18:02:39

Serves 4

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Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Ingredients

2 slices of bread per person
Softened Cream Cheese
Jam or preserves of your choice
3 eggs well beaten with
¼-½ cup of milk or ½&½ and
½ tsp vanilla
1-2 Tbs butter
Maple syrup (optional)
powdered sugar (optional)
Fresh fruit to match the jam (optional)

Instructions

Prior to making take the cream cheese out of refrigerator and allow to come to room temperature, this will make spreading easier.
In a bowl that is large enough to allow the bread to lay flat, place the eggs, milk and vanilla and which briskly until fully combined.
Place the butter into a large saute pan and bring up to medium heat.
On one slice of bread spread the cream cheese to the edges, and on the other spread a generous portion of jam leaving about a ¼" border from the edge of the bread. Place the two slices of bread together and gently press the edges to "seal" bread. Optionally you can spread cream cheese on both pieces of bread and spread the jam on one side leaving a border around the edges and then seal by pressing together.
Place the bread into the egg mixture allowing each side to soak up the egg and then place immediately into the saute pan and cook until golden brown on both sides and the cheese is melted .
Plate and sprinkle lightly with powdered sugar (optional).
Serve with your favorite brunch or breakfast meat and potatoes and syrup on the side.

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March 11, 2017March 11, 2017

Chicken Pot Pie

Chicken pot pie is one the great comfort foods of all time! With a little work and fresh vegetables it is a meal that will satisfy everyone. If you happen to be an accomplished baker by all means make your own pastry dough, adding a few savory spices to add to the mix. Again if you are comfortable rolling out dough and cutting it and have the right size oven proof bowls, make individual pies. This recipe goes for expedience over style using 2 store bought pie crusts and a 9″ pie dish.

Ingredients for Chicken Pot Pie

2 pie crusts
3 boned and skinned chicken breasts (poached)
3-4 cups chicken stock or water for poaching
2-3 Tbs Bell’s poultry seasoning
3-4 large carrots diced
3-4 celery stalks diced
1 medium onion diced
1½ cups frozen peas (thawed)
3 garlic cloves chopped
6 Tbs butter
6 Tbs all purpose flour
2 cups chicken stock
2 cups milk
1 cup white wine
Salt & pepper to taste

Directions for Chicken Pot Pie

To poach the chicken:

Begin by placing the chicken into a pot large enough to cover with stock in a single layer, add 1 Tbs Bell’s poultry seasoning. Bring the chicken and stock up to a boil then reduce heat and simmer for about 30 minutes.

Once poached, remove the chicken and allow it to cool. Discard the stock. When the chicken is cooled enough to handle, with your hands or a fork shred the chicken into bite size pieces.

To prepare the filling:

Into a large sauté pan place the butter,carrots, celery and onion and on medium to medium high heat cook the vegetables until the onion is translucent and celery softened. Now add the garlic and cook a few minutes more. Add the white wine and cook, allowing the wine to reduce by half.

Sprinkle the flour over the mixture and stir to combine until all raw flour is gone. Turn the heat up and add the stock and milk and continue to stir the mixture until it begins to boil and thicken. You should have a fairly thick sauce.

Into this mixture place the chicken, the peas 1-2 Tbs of the Bell’s seasoning and about 1 tsp each salt and pepper. Stir to combine all the ingredients. Taste and adjust the seasoning as needed.

Place one of the pie crusts into a 9″ pie pan, spoon the mixture into the pan until it is full ( you may have a little of the mixture left over).

Cover the mixture with the second crust, crimp the edges to seal and cut a few slits into the crust to allow steam to escape. Place immediately into the center of a 425° oven (place a sheet pan on a rack below the pie to catch any filling that bubbles over) and bake for 45 – 60 minutes until the crust is browned and the filling is bubbly.

Once cooked remove from the oven and let the pie sit on a wire rack for 5- 10 minutes.

Cut wedges and scoop out, will make 4-6 servings.

Here are a few items to help make this recipe:
https://www.amazon.com/Cuisinart-622-36H-Classic-Nonstick-Hard-Anodized/dp/B0017QHWHA/ref=as_li_ss_tl?ie=UTF8&qid=1489251639&sr=8-5&keywords=large+saute+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=639b4200e8430870c2c4eaafad3012a7
https://www.amazon.com/Belgique-Stainless-Steel-Soup-Pot/dp/B00B3LP672/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1489251741&sr=1-8&keywords=3qt+pot&linkCode=ll1&tag=rantsravesa06-20&linkId=40cef5f991df98635593d2beca114c6d

I’ll sing the praises of chicken all day long, a tasty sauce but quite a bother to have to eat around those little green things. But all in all a satisfactory recipe, so 5 paws.

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March 5, 2017March 5, 2017

Balsamic Chicken and Peppers

A variety of different colored peppers were on sale this week, so I needed an interesting way to use them up. Balsamic Chicken and Peppers is a fairly simple recipe with great flavor and would be just as good with one color of pepper, but the multicolored approach does add “eye appeal”.

Ingredients for Balsamic Chicken and Peppers

2 Chicken breasts, butterflied and pounded thin
¼-½ cup all purpose flour
2 Tbs garlic salt
1 Tbs pepper
2-3 Tbs butter
2-3 Tbs cooking oil
3 Peppers,1 green, 1 red, 1 yellow
1 medium onion thinly sliced
3-4 garlic cloves chopped
½ cup chicken stock
¼ cup white wine
4-5 Tbs Balsamic Vinegar

Directions for Balsamic Chicken and Peppers

Place the flour garlic salt and pepper in a wide bowl or plate and combine.

In a large sauté pan place the butter and oil and bring up to medium heat.

Dredge the chicken in the flour and pat off any excess then place into the pan and lightly brown on both sides. Once browned place on a plate in a 250º oven to keep warm.

Place the peppers and onion into the sauté pan and cook until the peppers begin to soften and the onion is translucent. Add the garlic and cook for a few minutes more.

Add the chicken stock and wine and bring heat up to medium high and reduce the stock by ½.

Once reduced add the balsamic vinegar stir to combine. Place the chicken back into the pan with any juices, cover the chicken with the peppers, lower the heat to medium, cover the pan and cook for 5-10 minutes more until the chicken is completely cooked.

place chicken back into the pan and cover with the peppers

Serve with rice on the side.

Here are a few items to help make this recipe:
https://www.amazon.com/Cuisinart-622-36H-Classic-Nonstick-Hard-Anodized/dp/B0017QHWHA/ref=as_li_ss_tl?ie=UTF8&qid=1488726089&sr=8-2-fkmr1&keywords=calphalon+large+14:+saute+pan+with+lid&linkCode=ll1&tag=rantsravesa06-20&linkId=f03d13089c4235b5ee85e32a2da00329
https://www.amazon.com/Colavita-Balsamic-Vinegar-Modena-Ounce/dp/B00IY5HREA/ref=as_li_ss_tl?s=grocery&ie=UTF8&qid=1488726213&sr=1-27&keywords=balsamic+vinegar&th=1&linkCode=ll1&tag=rantsravesa06-20&linkId=1528e88e9e7885b16ca85d669c7dc55b

Silly people, it’s CHICKEN, nothing needs to be done, but cook it! Lucky for me a few pieces cooked for me plain, 5 paws for chicken but you can keep the accoutrements.

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.