Baked French Toast

I had some leftover french bread from a dinner party that I didn't know what  to do with.  Decided to make some breakfast!!

1 loaf of french bread (cut into 2in cubes)
6 eggs
1 cup milk
cinnamon
vanilla
orange zest

Fruit (you can use whatever you have, I used some frozen mango, papaya, pineapple.  Could use berries, apples,  rhubarb ect.)

Topping (optional)
1/2 c Flour
1/2 C Brown sugar
butter

Whip the eggs, milk, vanilla and orange zest.  Toss bread in the mixture.  Place in a 9x13 pan.  Slice up the fruit into small pieces and push it down into the french toast.  Refrigerate overnight.

Topping:
Mix four and sugar. Cut in some butter or marg.  Sprinkle on top the morning you are baking.

Bake for 50-55 minutes.  EAT!!  Yum!

Salmon Burgers with Baked Sweet Potato Fries

This is a light healthy meal that is different from the everyday dinner!

For the Burgers:
Salmon filet, skinless
 Dijon mustard
Plain Greek yogurt
1 scallion diced
Parsley
1/2 red pepper
Panko bread crumbs (in the Asian isle at the store)
lemon juice
salt and pepper

Put the salmon in the food processor with a few Tbs of yogurt.  Process until combined.  Remove from processor and stir in other ingredients.  Make into patty's.  When ready to cook place a small amount of olive oil a frying pay, cook burgers for about 2 minutes on each side.

For the Sauce:
Dijon mustard
plain Greek yogurt
mayo
1 scallion diced
Parsley
pepper
lemon juice

Mix all of the ingredients together until you get a medium consistency sauce.

*Place a generous spoonful of the sauce on top of burgers to serve.  Can also serve with asparagus, avocado. spinach or other veggies between the burgers and sauce.

To Make the Fries:
 Sweet potato peeled and cut into french fry shaped pieces
A few Tbs Olive Oil
Pepper
Any other seasoning you want (I have used yellow or red curry, a smoky BBQ seasoning, cajan ect)

Toss the above ingredients in a bowl.  For easy cleanup place foil on a cookie sheet and grease it with a little more olive oil.  Spread fries onto pan.  Bake at 350 for about 20 min until desired softness.

*Also good served with curry ketchup!

Shrimp Taco's with Corn & Bean Slaw

Made these on Cinco de Mayo, yummy!!

Shrimp peeled
Cajun seasoning
Avacado sliced
Tortilla

For the Slaw:
Corn
Black beans
Cabbage sliced
Tomato diced
green onion sliced
cilantro chopped
lime juice
cumin
honey
garlic salt

To make the slaw:
Combine corn, beans,cabbage, tomato, green onion and cilantro.  Combine lime juice, honey, cumin and garlic salt to desired sweet or sour taste.  Pour over slaw.

Heat a little olive oil in a skillet, let the skillet get hot.  Sprinkle cajun in the pan. Pour shrimp into really hot pan and cook until just pink.  The outside should be a bit blackened.

Heat tortillas to soften and add shrimp.  Put slaw over shrimp and sliced avocado on top of that.  Serve to your fiance to make him happy on Cinco De Mayo!!

Steak on Toasty Bread

Steak on Toasty Bread
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I altered this recipe from one I found in a magazine. Its yummy, easy and perfect if you want to use the grill!

french bread or other yummy bread
1 Sirloin Steak
1 tomato sliced
blue cheese crumbles
arugula
olive oil
balsamic vinegar
garlic salt

Slice the french bread and drizzle it with olive oil, sprinkle garlic salt on.  Set aside.  Grill Steak until desired  pink-ness. Pull the steak off the grill and toast the bread on both sides on the grill while the steak is sitting.  Slice steak.  Put a drizzle of balsamic vinegar on the bread.  Place arugula, tomato, a couple slices of steak on the bread, top with blue cheese.  Eat!!

Tomato Soup

Jake Mentioned wanting grilled cheese sandwhiches with tomoto soup for dinner on Sunday when it was cold and cloudy outside. Although I have not made it before I decided to wing some homemade tomato soup. We had it with grilled cheese sandwhiches made with cheddar, harati, some laughing cow and avacado.......yum!!

Homeade Tomato Soup

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onion

garlic

carrots (the already shreaded ones work great)

1 can tomato paste

1 can diced tomatos

Herbs (parsley, basil, thyme...whatever you have)

Broth or Boullion (beef or vegy)

2% milk

pepper

cumin

Brown the onion and garlic in the bottom of a stock pot with a little olive oil. Add the tomato paste and can of diced tomato. Add about 2 cups broth and the herbs. Cook until combined. Add pepper and a little cumin. Remove half of the soup and put it in the blender, blend. Add 1 whole carrot of about 1 cup of the preshreaded carrots. Blend again. Return to pot and cook on simmer another 10 minutes or so to cook carrots and help combine flavors. Add enough milk to make it the consistancy and as creamy as you want. Serve when warm again.

Sesame Salsa

Sesame Salsa
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A recipe altered from my sisters. Really yummy with pita chips. A very different salsa, people will be surprised when they try it.........but they will like it!


1/2 red onion
2 avocado
1 tomato
garlic salt
pepper
sesame oil
rice vinegar
sesame seeds
sugar

Dice avocado and tomato. Place in a serving bowl. Dice the red onion very small, place in the bowl. Add pepper and garlic salt. In a separate small bowl mix some vinegar, sesame oil and seeds. Add sugar to taste. Pour over salsa mix. Place in refrigerator for a couple hours before serving to help the flavors mix.

Potato Soup

Perfect for a day like today, snowing like crazy out there!!
Warm, easy and Yummy!






Potato Soup
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Potatoes (red or baking)
Milk
Carrots (I buy the already shredded ones)
Celery
Onion
Bacon
Garlic powder
Pepper
Chicken Stock or Bouillon

Slice bacon and put in the bottom of a stock pot with the sliced celery and sliced onion. Cook until bacon is crisp. Drain the fat. Optional: to peel the potatoes. Cut into 1 in cubes. Return bacon mixture to big stock pot with the potatoes. Add milk, carrots, garlic and enough stock or bouillon to salt to taste. Bring to a boil and boil until potatoes are tender. Remove about 1/4 to 1/3 of the soup and puree in a food processor or the blender. Return to pot. Stir well and serve.