Cooking with the Parker Pack

Pumpkin Chocolate Chunk Muffins

2010-09-27T10:23:00.000-07:00

Fall is here, which means lots of baking in my house. One of my favorite fall treats: Pumpkin Chocolate Chip muffins.

Ingredients
3/4 c. white sugar
3/4 c. light brown sugar, packed
4 eggs
1/2 c. vegetable or canola oil
1 3/4 c. (~ 1 reg. can) canned pumpkin puree (NOT pumpkin pie filling)
1/4 c. water
1 c. whole wheat flour
2 c. all-purpose flour

1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cloves
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 c. semi-sweet chocolate chunks (I use Bakers)
cooking spray (pref. the kind with flour) OR muffin liners

Directions

Preheat oven to 375 degrees. Prepare 24 muffin cups with liners or cooking spray.

Using a mixer and a large bowl, cream together eggs, sugars, and oil. Add pumpkin puree and water. Mix well.

In a separate bowl, combine flours, baking soda, baking powder, salt and spices. Whisk to combine and break up lumps. Slowly add dry ingredients to wet ingredients and mix until just combined. Stir in chocolate chunks. Fill muffin cups 2/3 way full and place in preheated oven. Bake 20-25 minutes or until muffin tops spring back when pressed and a toothpick comes out clean. (16-18 minutes for mini-muffins) Allow to cool 5 minutes in pan, then remove to a rack to cool.

Makes 2 dozen regular muffins. (I made 2 dozen mini-muffins and 18 regular muffins)

Italian Sausage Peppers & Onions, lightened up

2010-02-09T11:07:00.000-08:00

On a cold winter day, this is an awesome dish to make for your family. It is quick, easy, makes enough for a leftover lunch the next day, and even my kiddos love it. Italian comfort food, but lightened up significantly from the original using lean turkey. Want to lighten it up even more? Omit the rolls and provolone and serve it over rice--still a hearty, delicious dinner, and you'll save yourself 85 calories and 4 grams of fat per serving.

A quick prep tip: for years, I cut up bell peppers in a way that took WAY more energy than it should--then I watched a professional chef cut them up, and it has saved me tons of time in the kitchen. To cut up bell peppers, wash them, then set them stem-side-down on a cutting board. Place the blade of your knife into the dimple at the center, and angling the blade toward the outside edge, slice downward, ending with your knife resting on the cutting board about 1/4 from the stem. Basically, you are cutting off the side of the pepper, without touching the seeds or stem. Turn the pepper, and cut off another side. You can remove all the edible pepper in 3 or 4 cuts, and you'll leave all of the seeds and stem intact to discard. From there, you can slice and chop to your hearts content. So easy! Here's a link to a video tutorial, in case you need a visual aid.

Ingredients
1 Tbsp. extra-virgin olive oil
1 pound sweet italian turkey sausage, casings removed
(or look for the new Italian-seasoned ground turkey--even easier!)
1 red bell pepper, sliced
1 green bell pepper, sliced
2 yellow onions, sliced
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 tsp. italian seasoning
4 garlic cloves, chopped
2 Tbsp. tomato paste
1 cup Marsala wine (if you can't find marsala, it will be equally delicious with any red wine, just add a tablespoon or two of brown sugar to add a little sweetness and balance the acidity of the tomatoes)
1 15 oz. can of diced tomatoes
1/4 tsp. red pepper flakes (optional)
6 bakery sandwich rolls
6 slices provolone cheese

Instructions
Pre-heat a large skillet over medium-high heat. Add olive oil, then add sausage to pan and brown, breaking up into crumbles with a wooden spoon. Cook 4-5 minutes, until lightly browned. Dump sausage onto a paper-towel-lined plate to drain and return skillet to heat.

Turn down burner to medium heat. Add peppers, onions, salt and pepper to the pan and cook until beginning to brown, about 5 minutes. Add the italian seasoning and garlic and cook 2 more minutes.

Add the tomato paste and stir. Add the marsala wine and stir, scraping up any browned bits of gunk from the bottom of the pan with your wooden spoon. Add canned tomatoes and crushed red pepper and bring to a simmer.

Return sausage to pan and stir. Simmer the mixture of medium-low heat for 20 minutes, until sauce has thickened slightly.

Meanwhile, split sandwich rolls, leaving one side intact (Ever been to Subway? Try to imitate their method for cutting the bread). Spread open the bread and line the inside with a slice of provolone. Place on a cookie sheet and pop under the broiler for a minute or two to toast the edges of the bread and melt the cheese. Spoon sausage mixture into your bread and serve immediately.

Makes 6 servings.

Nutritional information: 417 calories, 13 grams of fat, 72 mg cholesterol, 860 mg sodium, 15.5 grams of carbs (2.2 g of fiber, 9 g sugar), 24 grams protein.

Tuscan-style chicken and white bean soup

2010-01-29T09:45:00.000-08:00

Mmmm, is there anything better than a hot bowl of soup on a cold day? I love a good, hearty Italian soup, and when you use rotisserie chicken from the grocery store and canned beans, it is an easy weeknight meal that is sure to please!

Ingredients:

2 Tbsp. extra virgin olive oil
2 medium carrots, chopped
2 stalks celery, chopped
1 medium onion, chopped
salt and pepper
3-4 cloves minced garlic
1 teaspoon Italian Seasoning
1 bay leaf
2 quarts unsalted or reduced-sodium chicken stock (I love Kitchen Basics brand!)
1 pre-cooked rotisserie chicken, skin removed, meat pulled from bone and shredded/diced

1 can small-dice tomatoes
2 cups chopped kale (or spinach)
1 can cannellini or great northern beans, rinsed and drained
grated Parmesan cheese (NOT the canned snowy stuff), for serving

In a large soup pot, heat oil over medium-heat. Add onion, carrots, celery, salt and pepper. Cook over medium low heat, stirring frequently, until onions are translucent and carrots are beginning to soften, 5 to 6 minutes. Add garlic, bay leaf, and Italian seasoning, stir, and cook one minute more. Stir in chicken stock, kale and can of tomatoes, bring to a boil, then reduce heat and simmer 5 minutes.

Meanwhile, place half of beans in a shallow bowl and mash with a potato masher until smooth, reserving other half of beans. Stir mashed beans into soup until well incorporated. Dump whole beans into soup, stir, and reduce heat to lowest setting and cook 1-2 minutes, or until beans are heated through. Season with salt and pepper to taste. Ladle into bowls, sprinkle a little Parmesan cheese over the top, and serve with a loaf of crusty french bread and a glass of wine. YUM!

Time-saving tip: This soup is ready in 30 minutes or less as written, but if you want to cut your prep time down even more, look in the frozen foods section for bags of pre-cut soup veggies. There are often different mixes that will have pre-chopped carrots, onion and celery. Buy the jars of pre-minced garlic (in your produce section) and just shred the spinach or kale by hand, and you have a meal with no chopping required!

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 179.7
Total Fat: 5.3 g
Cholesterol: 11.5 mg
Sodium: 497.8 mg
Total Carbs: 19.9 g
Dietary Fiber: 5.8 g
Protein: 14.9 g

Money-saving Tip #1: Chicken Fajitas

2010-01-29T09:03:00.000-08:00

You know those pre-seasoned chicken breasts or thighs for fajitas that you can buy at the store? Convenient, right? Just open the pouch, throw 'em on the grill or in a pan, and you can have fajitas in about 20 minutes. I love these things--that is, until I broke down the price of them. OUCH! So, I figured out a much cheaper, and healthier, alternative.

Next time your grocery store runs boneless, skinless chicken thighs or breasts (whichever you prefer) on sale, buy a few packages. The grab a box of quart-sized zipper bags and K.C. Masterpiece's Mesquite marinade in a bottle. When you get home, portion out the chicken into bags, pour 2 Tbsp or up to 1/4 cup of marinade in each bag (just enough to coat the chicken), shake to distribute, and pop into the freezer. Next time you want to make fajitas, just move a bag over from freezer to fridge the night before, and your chicken will be thawed and marinated when it is dinner time the next day.

The pre-seasoned meat in a bag that I buy runs between $7 and $9 at my grocery store for a 2 pound bag. I can buy boneless, skinless thighs for $1.59 a pound, a sometimes as cheap as $1 per pound. Chicken breasts are frequently $1.99 per pound. So, at the highest cost, it is $3.98 for 2 pounds of chicken breast. The bottle of marinade, which will make 6 to 8 bags of meat, is about $3 a bottle, or 50 cents per bag. Add in the cost of the zipper bag, at between 8 and 12 cents per bag (depending on the brand), and you have a max cost of $4.60 per 2-pound bag of seasoned chicken breasts. Buy family or bulk packs of meat when they are on sale, and you can save even more.

Nutritionally, the KC Masterpiece marinades have 100mg less sodium per serving and less preservatives than most of the meat pouches I've compared it to. Since you can customize how much chicken you'll need for your family, there is no waste. And personally, I prefer the KC Masterpiece flavor over every other brand of pre-seasoned meat I've tried.

Prefer beef fajitas? Use the KC Masterpiece Chipotle and Lime flavor marinade and some skirt or flank steak instead--it works just as well!

Smoked Cheddar, Turkey and Apple Monte Cristos

2009-09-28T10:51:00.000-07:00

These are a tasty and quick weeknight meal. Makes 2 sandwiches.

4 slices good-quality white bread (you can use wheat, but nothing too 'grainy')
6 thin slices of honey-roasted deli turkey
4 slices smoked cheddar or Irish white cheddar
1 apple, cored and thinly sliced
2 eggs
1/4 cup half-n-half or milk
salt and pepper
pinch of nutmeg
1 Tbsp. butter
jalapeno jelly

Layer cheese, three slices of turkey, a slice or two of apple and another slice of cheese between 2 slices of bread. Cut off crusts and use a toothpick to secure the layers. (I use a giant round cookie cutter to do this). In a wide, shallow bowl, whisk together eggs, half-n-half, nutmeg, salt and pepper. Pre-heat a skillet over medium heat and add butter. Once butter melts, dip each sandwich in the egg mixture and add to skillet. Cook until heated through and browned on each side. Remove to plate and serve with jalapeno jelly.

Roasted Zucchini

2009-09-03T10:45:00.000-07:00

So simple, so easy, and yet it results in a side dish that is almost a dessert. Slow roasting veggies brings out their natural sweetness, so this is a great way to get your kiddos to eat their veggies.

3-4 medium zucchini, cut in half lengthwise, then sliced into 1/4-inch thick half-circles
1 small yellow onion, sliced
2 Tbsp. extra-virgin olive oil
salt and fresh-cracked pepper, to taste

Preheat oven to 400 degree. Toss all ingredients together in a large bowl, then spread out in a single layer on a sheet pan. Bake for 25-30 minutes or until tender. Turn oven to broil and broil 1-2 minutes, or until all pieces are lightly browned. Serve immediately. Serves 4.

Homemade Granola Bars

2009-09-02T09:41:00.000-07:00

I love granola bars, but I hate that when you read the ingredients list on the package, there are about 12 different kinds of corn syrup, not to mention all of those preservatives. So, I've embarked on an adventure of making my own. I can sneak in all kinds of healthy grains, like wheat germ and flax, which gives additional fiber and adds omega-3, omega-6, folic acid, vitamin E and zinc. And with the addition of dried blueberries, you get all of those great anti-oxidants. I borrowed from a few different recipes, tweaked and adapted them to suit my family's tastes--hope you like them!

2 1/2 cups old-fashioned oatmeal
1 cup coarsely chopped pecans
1/2 cup wheat germ
1/2 cup flax meal
3 Tbsp. unsalted butter
2/3 cup honey**
1/4 cup light brown sugar, lightly packed
1 1/2 tsp. vanilla extract
1/4 tsp. kosher salt
3/4 cup dried cherries
3/4 cup dried "cherries and berries mix" (dried cranberries, blueberries, cherries and strawberries)
1 cup mini chocolate chips

Preheat oven to 350 degrees. Butter an 8 x 12-inch baking pan and line it with parchment paper, leaving an overhang of parchment on 2 sides.

Toss together oatmeal, pecans, wheat germ and flax meal on a sheet pan and bake for 10 to 12 minutes, stirring frequently, until lightly browned. Transfer the mixture to a large mixing bowl.

Reduce oven temp. to 300 degrees.

While the oats mixture is toasting, combine butter, honey, vanilla and salt in a small saucepan and place over medium heat. Bring to a boil and stir constantly for one minute, then pour over toasted oatmeal mixture. Add dried fruit to bowl and stir until combined. Allow to cool for 1-2 minutes, then dump in chocolate chips and quickly toss. (Do not over stir or chocolate chips will completely melt and incorporate.)

Pour mixture into prepared pan. Wet your fingers and press mixture into the pan evenly. Bake 25 minutes, until light golden brown. Allow to cool in pan for 30 minutes, then grasp parchment paper and pull granola out of pan, quickly placing on a flat surface to finish cooling. Let cool completely, 2-3 hours, before cutting into squares. Makes 12-16 bars.

**TIP: When measuring honey, syrup or other sticky liquids, spray the inside of your measuring cup with cooking spray first--the honey will slide right out!

Grilled Caesar Salad

2009-06-25T11:54:00.000-07:00

I know, sounds crazy, but grilling the romaine lettuce before chopping for this salad changes the taste entirely and lends the salad a smoky, earthy flavor that is out-of-this-world good. Try it!

2 romaine hearts, washed and halved lengthwise
olive oil
fresh-cracked pepper
kosher salt
prepared creamy-style Caesar dressing (from the refrigerated produce aisle--I like Lighthouse brand, personally)
freshly grated Parmesan cheese
2 cups prepared garlic croutons

Preheat grill to high heat. Brush olive oil along cut side of romaine hearts and sprinkle liberally with salt and pepper. Place romaine hearts, cut side down, on grill and cook for 2-3 minutes, or until edges are charred and lettuce is only slightly wilted. Do not overcook!! You don't want lettuce to be a soggy mess, just lightly charred. Remove from grill and place cut side up on a cutting board to cool. Using a sharp knife, chop hearts coarsely and place in a salad bowl. Toss with 1-2 Tbsp. of dressing and place bowl into fridge to chill for 5 minutes. Remove from fridge and sprinkle with Parmesan and croutons. Serve immediately.

Tuscan-style Lemon Chicken

2009-06-23T23:24:00.000-07:00

I recently served this at Brad's birthday party, to rave reviews. A great dish, it offers a lot of flavor to a cheap cut of meat, and is very easy to prepare. To reduce the grilling time and keep the meat moist, I start this in the oven and then transfer to the grill for the final few minutes to get that great grilled flavor. You can do this entirely on the grill, but you'll need to grill using an indirect heat method and watch the chicken vigilently to prevent flare-ups as the fat renders out.

I adapted this from an Ina Garten recipe--check out the original recipe in her cookbook, Barefoot Contessa: Back to Basics.

SERVES 4

4 chicken leg quarters, separated (or use thighs, drumsticks, bone-in breasts or a combination thereof to equal 8 pieces)
Zest of one lemon

3 cloves of garlic, chopped
1/3 cup fresh-squeezed lemon juice (you can use bottled, but the flavor just isn't the same)
1/3 cup olive oil
1-2 Tbsp. chopped fresh rosemary
fresh cracked black pepper
coarse salt (preferably coarse sea salt or kosher salt)
2 lemons, halved

Trim excess fat from chicken pieces, paying particular attention to the underside of the thigh pieces. (If you don't remove the excess fat now, you'll end up with major flare-ups on the grill later!)

Whisk together lemon zest, juice, garlic, rosemary, olive oil and black pepper in a small bowl. Place chicken pieces in a large gallon zipper bag, pour in marinade and seal. Shake chicken in bag to coat with marinade. Place entire bag, sealed, in a glass baking dish (to prevent a messy fridge in the event of a leak), and allow meat to marinade for 4 to 24 hours. (I like to do this the night before, while I'm already in the kitchen cooking).

After allowing time to marinade, open the bag and dump the entire contents, marinade and all, into the glass baking dish and arrange pieces in a single layer in the pan. Place pan of chicken in a 425 degree oven for 30 minutes.

Meanwhile, prepare grill for high-heat, direct-fire cooking. Oil grill surface. After removing chicken from oven, place pieces on grill and brown, allowing skin to crisp up. Stay close to the grill--skin-on chicken pieces have a tendency to flame up and burn in an instant!! Cook chicken, turning frequently, until a thermometer inserted into the thickest part of the thigh registers 175 degrees. Remove to a platter, cover loosely with foil and allow chicken to rest for 5 minutes before serving.

While chicken rests, grill lemon halves by placing cut-side down on the grill. Cook until carmelized.

Sprinkle chicken liberally with coarse salt immediately before serving, placing a grilled lemon half on each plate alongside chicken. Squeeze juices from grilled lemons over the chicken.

Asian Cole Slaw

2009-06-18T09:39:00.000-07:00

It's summer, which means picnics and cookouts and plenty of gatherings where you'll need to bring a side dish. Here is an awesome Asian variation of the ol' standby, coleslaw--but since this one is mayo free, you don't have to worry about food poisoning if it sits on the buffet in the heat for a while.

1 bag prepared coleslaw mix with green, and red cabbage and carrots

1 cup of coarsely chopped cilantro

1/2 cup plus 1 Tbsp. rice wine vinegar

1/4 cup toasted sesame oil

1/4 cup sugar

3 Tbsp. minced ginger

2 tsp. Tamari or soy sauce

salt

3 Tbsp. toasted sesame seeds

Pour coleslaw mix into a bowl and add cilantro. Toss to combine.

Combine vinegar, sesame oil, sugar, ginger and soy sauce in a small bowl. Whisk to combine and completely incorporate sugar. Pour dressing over the slaw and toss to combine. Cover bowl and place in refrigerator for 1-2 hours. (Can be made up to 4 hours in advance.) Taste and adjust seasoning with salt, if desired. Just before serving, sprinkle toasted sesame seeds over the top.

HINT: To toast sesame seeds, heat a small skillet over medium heat, add sesame seeds and swirl continuously until seeds are lightly browned. Remove from heat and cool.

Ol' Fashioned Pot Roast

2009-06-17T08:52:00.000-07:00

I've tried MANY recipes for pot roast over the years, but so many of them want to add soup mixes and wine and crap that just doesn't embody the ol' fashioned pot roast that my grandma makes. (Hers is actually the BEST, but I can't replicate it--even if I follow her exact recipe, hers always tastes better. Maybe it is all the grandma love I'm tasting mixed in).

So, after a lot of trial and error, here is what I think is the best, simple, true pot roast. Try it out for yourself and see!

Boneless chuck roast, 2-3 pounds
2 Tbsp. olive oil
Garlic powder
Onion Powder
Salt
Fresh-cracked black pepper (buy one of those grinders in the spice aisle, if you don't have a grinder--I promise, it does make a difference!)

2 beef bullion cubes
5 medium carrots, peeled, and cut into 2-inch lengths (split, lengthwise, the fat end of the carrots so that all your pieces are approx. the same thickness)
6 red-skinned potatoes, peeled and halved lengthwise
3 sprigs fresh thyme
3 Tbsp. flour
1 can beef broth

Directions:

Heat a large skillet (preferably NOT a non-stick pan--you want the brown stuff to stick to the bottom) over medium-high heat. While skillet is heating, generously sprinkle all sides of the chuck roast with salt, fresh-cracked pepper, garlic and onion powder. Pat seasonings into the meat with your fingers.

Add oil and chuck roast to hot pan, searing chuck roast until a nice, brown crust forms on all sides, approx 2 minutes per side. Remove roast to a large crockpot or slow-cooker. Return skillet to heat and add 3 cups of water and 2 bullion cubes to the pan. Deglaze the pan, scraping up all the brown bits off the bottom of the pan. Once the bullion cubes have fully dissolved, pour pan juices over the top of the pot roast. Arrange carrots and potatoes around the roast. Bruise the thyme sprigs in your hand and add them to the pot. Place lid on slow-cooker and set to low for 8 hours. (You can do this recipe in 6 hours on high, but your pot roast will be chewier--for the best texture, you really need 8 hours or more).

Once cooking time has passed, remove roast and potatoes to a platter and cover with foil, reserving the juices in the bottom of the crock. Pour juices into a fat separator and allow fat to rise.

To make gravy: Heat a small saucepan over low heat. Skim 3 Tbsp. of fat from the top of the juices in the fat separator and add to pan. Add flour to pan and stir. Allow roux to cook for 2 minutes, stirring frequently. Slowly add pan juices (but not the fat) to the roux, stirring constantly with a whisk until fully incorporated. Turn up the heat to medium and bring gravy a boil, allowing it to simmer for 5 minutes or until thickened.

Use the can of beef broth to adjust gravy thickness if necessary--each roast produces a slightly different amount of liquid, so use your judgment as you go. If gravy is too thick, slowly whisk in beef broth. If too thin, place 1 cup of broth and 2-3 Tbsp. of flour into a cocktail shaker or a jar with a lid, shake until completely incorporated, and then add SLOWLY to the gravy until the desired thickness.

Serve roast with potatoes, carrots and gravy. I love to mash my potatoes and carrots together with some butter and pour gravy over it all, but to each is own. Mmmm, makes me hungry just thinking about it!

HINT: If you don't have a fat separator, just pour your pan juices into a large, shallow plastic storage container, pop on the lid and place it in the freezer for about 10-15 min until the fat congeals. Skim fat from the top with a spoon. The container needs to be really wide and shallow to work quickly--if it is taking too long, try placing the container into another, large bowl or pan filled with ice-water, and then pop the whole thing in the freezer.

Hummus Flatbread Pizzas

2008-09-03T14:50:00.000-07:00

This is a Rachel Ray recipe that I found and tried, with great results. Brad and I LOVE these pizzas and they are so quick to throw together for an easy dinner. Aiden isn't a fan, but I keep a jar of pizza sauce in the fridge and a package of pepperonis and just make him his own pizza. This recipe makes 6 pizzas--I usually cut it down and make 3 pizzas for Brad and I to share and 1 for Aiden. Would also make a great appetizer for a party.

Ingredients

6 (6-inch) pitas or flatbread rounds
1/2 pint container store bought plain hummus
1/2 cup prepared olive tapenade
3 cups shredded provolone or mozzarella or Italian mix cheese
6 anchovies, chopped, (I leave these out)
3 whole roasted red peppers, drained, chopped (I buy these in a jar from the olive/pickle aisle of the grocery store)
1 can artichoke hearts in water, 6 hearts, drained well and chopped
1/2 cup sliced pepperoncini, chopped (you can also use banana pepper rings)
Handful of flat-leaf parsley, chopped

Preheat oven to 400 degrees F.

Arrange the pitas on baking sheets that have been sprayed with cooking spray. In a bowl combine the hummus and the olive tapanade. Spread the hummus on pitas and top with cheese, like pizza. Combine the chopped anchovies, peppers, artichokes, and pepperoncini. Cover the pizzas with the chopped mixture. Bake 10 to 12 minutes to melt cheese and crisp the pitas. Cut pizzas into wedges and garnish with parsley.

Greek Chicken Wraps

2008-09-02T21:00:00.000-07:00

This is an Angela original creation. I had leftover flatbread from making Hummus Pizzas (see below), so I threw these together tonight for dinner. Very tasty and healthy, too! I've written the recipe to make 4 wraps--they are big, so plan on 1-2 wraps per person. Serve with pita chips and hummus or fries to make a meal.

Ingredients

3 Tbsp olive oil
4 pitas or flatbread rounds
1 pound boneless chicken breast tenderloins

Cavender's Greek seasoning (available on spice aisle in most grocery stores/Walmart)

1/2 cucumber, sliced into fourths lengthwise, then chopped
1 large ripe tomato, diced
1/2 medium red onion, chopped
handful of pitted kalamata olives, coarsely chopped
2 cups of chopped romaine lettuce

2-3 Tbsp. bottled Greek dressing

1/4 cup feta cheese

Preheat a skillet to medium heat with 2 Tbsp. olive oil. Season chicken tenderloins on both sides with Cavender's seasoning. Add chicken to pan and cook until lightly brown on both sides, 2-3 minutes per side. Cover with lid and turn off heat under pan, and allow chicken to sit and finish cooking through while you assemble the filling. Just before serving, remove to cutting board and coarsely chop chicken into bite-sized chunks.

In a medium bowl, combine cucumbers, tomato, onion, kalamatas and romaine. Add Greek dressing and toss until well-coated.

In a large skillet, heat 1 Tbsp. of olive oil over medium-low heat. add flatbreads, one at a time, to skillet until warm on both sides. Remove from heat and fold into a clean kitchen towel to keep warm.

To assemble: place a scoop of chicken on top of warmed flatbread. Top with veggies and sprinkle with 1-2 Tbsp. of feta cheese. Serve immediately.

Pecan-crusted French Toast with Vanilla Syrup

2008-09-01T14:21:00.001-07:00

Very decadent and rich, this makes for a fantastic brunch. This recipe will feed 3 or 4 people--the slices are large and the french toast is pretty rich, so plan on 1-2 slices per person, especially if serving with bacon/sausage and fruit to round out the meal.

Ingredients

6 slices Texas Toast-style bread or day-old French Bread, sliced into 1" thick slices
1 1/2 cups pecans, finely chopped
3/4 cup plain bread crumbs
3/4 cup brown sugar
5 eggs
1/2 cup half-n-half or cream
1 1/2 tsp. vanilla, divided
1 cup maple syrup
2 Tbsp. butter, plus more for serving

Preheat oven to lowest setting and place an empty cookie sheet in oven.

Mix together pecans, bread crumbs, and brown sugar in a wide, flat dish (I use a square baking dish), spreading indredients into a thin layer across the bottom of the dish.

In a medium bowl, whisk together eggs, half-n-half and 1 tsp of the vanilla. Pour into a wide flat dish large enough to accomodate a slice of bread (I usually use a glass pie dish).

Preheat griddle and grease with 1 Tbsp. of butter. Dip each slice of bread into the egg mixture, allowing to soak 5-10 seconds before flipping over. Lift out bread and place on top of crumb mixture; press lightly, then flip over. Using your hands, sprinkle more crumbs over the surface of the bread to ensure that it is evenly coated, then brush off excess. Repeat for all 6 slices.

Place coated bread slices onto hot griddle, allowing to cook for about 3-4 minutes, or until pecans just begin to turn brown (watch carefully--don't let the pecans burn!). Flip and continue to cook for an additional 3-4 minutes. Keep french toast warm in oven until ready to serve (this also allows egg mixture to continue to set up in the bread, preventing soggy french toast).

In a glass measuring cup or bowl, warm maple syrup for approx. 30-60 seconds in microwave or until very warm. Stir in remaining 1/2 tsp. vanilla.

Serve hot french toast slices with butter and vanilla syrup.

Overnight Oatmeal

2008-09-01T14:07:00.001-07:00

Recently, I've begun making this for breakfast Sunday mornings--I can throw the ingredients into the slow cooker the night before and just turn it to low before I go to bed, and when we wake up, we have a healthy breakfast ready to eat. Steel cut oats are much more effective at removing cholesterol from your bloodstream, they are a great source of fiber, and they have a nutty taste and texture when prepared well.

Ingredients

1 cup steel cut or Irish Oats
2 1/2 cups water
scant 1/2 cup of half-n-half
1 tsp. vanilla
1 cup dried blueberries (you can also try dried cherries, cranberries, raisins, etc.)
2 Tbsp. brown sugar

Using a small 2 quart slow-cooker (available at Walmart for about $10), stir together all ingredients. Set cooker to low and allow to cook for 8 to 9 hours. (I usually prep this after dinner and put the crock in the refrigerator until bedtime--then I just pop it in the base and turn it on before bed).

In the morning, serve with additional brown sugar or maple syrup, if desired.

Banana Nut Pancakes

2008-09-01T13:54:00.000-07:00

I made these just this morning--YUM! They are made with whole wheat flour, oatmeal and pecans, which gives them an added protein and fiber boost and makes them a healthier alternative to traditional pancakes. Serve with warm, real maple syrup or butter-pecan flavored syrup.

Ingredients

1 - 2 tblspn Canola oil, for griddle (cooking pan)
1/2 cup whole wheat flour
1/4 cup old fashioned or quick oats
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups milk (lactose intolerant? substitute soy milk)
2 large ripe bananas, mashed (the riper the better)
2 large eggs
3 tablespoons melted butter (or vegetable/canola oil, if avoiding dairy)
1/2 cup (2 ounces) chopped pecans

In a medium bowl, whisk the flour, oatmeal, baking powder, baking soda, and salt until combined and make a well in the center. In another medium bowl, whisk all the milk, the bananas, eggs, and butter until well combined. Pour into the well and stir until all large lumps have disappeared; there can be a few little lumps remaining. Stir in the pecans. Let stand for 5 minutes.

Preheat oven to lowest temperature setting and place an empty cookie sheet in the oven. Using 1/4 cup batter for each pancake, pour the batter onto the preheated and oiled griddle. Cook until the edges of the pancake appear dry and the underside is golden brown, about 3 minutes. NOTE: This pancake batter behaves differently from others--bubbles don't appear in the top when done, which is usually how you know the pancake is ready to turn. Check the edges and use a thin spatula to peek at the underside.

Flip the pancakes and cook until the other side is golden, about 2 minutes. Keep warm in the oven while preparing the rest of the pancakes. If the batter thickens too much upon standing, thin with additional milk.