Baked French Toast

I wanted to try out a baked french toast recipe to do a practice run for Christmas morning.  I found this recipe done by the Pioneer Woman.

• 1 loaf Crusty Sourdough Or French Bread
• 8 whole Eggs
• 2 cups Whole Milk
• 1/2 cup Whipping (heavy) Cream
• 3/4 cups Sugar
• 2 Tablespoons Vanilla Extract
• Topping
• 1/2 cup All-purpose Flour
• 1/2 cup Firmly Packed Brown Sugar
• 1 teaspoon Cinnamon
• 1/4 teaspoon Salt
• 1 stick Cold Butter, Cut Into Pieces
• Fresh Fruit (optional)
• Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
• Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
  In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
  When you're ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
  Scoop out individual portions. Top with butter and drizzle with maple syrup.
  The verdict: This made the house smell amazing, I think it will be perfect for Christmas morning.  Josh loved the French toast and ate seconds.  Ethan and Michael thought it was good but had some hesitations to commit to it for our Christmas breakfast.  I thought it was pretty tasty I especially liked the crunchy top.  I takes 1 hour to cook in the morning but that'll work out well to cook while we are opening presents. 

Spaghetti alla Carbonara

I saw Anne Burrell make this on the Best Thing I Ever Made and I had all of the ingredients so I thought I'd give it a try.  I used bacon instead of pancetta and just didn't add any extra salt.  From reading reviews on food network I made sure to turn off direct heat while adding the eggs so they didn't scramble. 

Ingredients

• Salt
• 2 tablespoons olive oil
• 3/4 cup pancetta, cut into 1/4-inch dice
• 1 pound spaghetti
• 8 large eggs
• 1/2 cup grated Parmesan
• 1/2 cup grated pecorino
• Freshly ground black pepper
• 4 scallions, cut on a severe bias

Bring a large pot of well salted water to a boil over medium heat.

Add about 2 tablespoons olive oil to a large skillet over medium heat. Add the pancetta a medium heat and cook until it starts to color and become crisp. Turn off the heat and reserve.

Drop the pasta into the salted boiling water and cook it 1 minute less than it says on the package, usually about 6 to 7 minutes. Bite the pasta to check the consistency.

While the pasta is cooking, crack the eggs into a large mixing bowl. Add the grated cheeses and season with salt. Whisk vigorously until it becomes a homogenous. Season generously with black pepper.

When the pasta is just about done, return the pan with the pancetta to medium heat. Remove the pasta from the cooking water. Toss or stir the pasta into the pancetta to coat the pasta with the remaining fat in the skillet. Immediately vigorously stir the egg mixture into the pasta. Cook for 1 to 2 minutes, stirring constantly until the egg mixture looks like a cream sauce.

Serve immediately garnished with sliced scallions.

The Verdict:  The family loved it.  Josh exclaimed that it was his favorite dinner ever and Michael got seconds which never ever happens.  On the other hand I thought it was just ok, a little too eggy for me.  I will definitely make it again since everyone loved it and it was super easy and quick.  

Pork and Brussel Sprout Stir Fry

• I had extra brussels sprouts from my Thanksgiving dinner and saw this recipe in my Rachael Ray magazine. 
• 
  
• 3 tbsp. oil
• 1/2 lb. boneless pork loin chops, cut into 1/4-inch thick strips
• 1 lb. brussels sprouts, halved
• 2 scallions, whites and greens sliced separately
• 2 cloves garlic, chopped
• 1/3 cup soy sauce
• 2 tbsp. brown sugar

Heat 1 tbsp. oil in large nonstick skillet over medium-high heat; add pork and cook until golden; transfer to plate. Add remaining 2 tbsp. oil and sprouts to pan; cook, stirring occasionally, until brown and tender, 5 to 8 minutes. Add scallion whites and garlic; cook 1 minute. Add soy sauce, brown sugar and 1/4 cup water; cook until sauce is slightly thickened. Return pork to pan and toss to coat. Top with scallion greensThe Verdict: the boys hate brussels sprouts without even trying them so they just ate the meat and the one sprout I made them eat, Michael didn't give any feed back but ate his food which is a good sign and I thought the recipe was pretty ok and a good use of brussels sprouts. It was nice to change up the veggie in a stir fry.

Mini Pineapple Upside-Down Cakes

I've only ever made pineapple upside down cake with a cake mix, so I thought this recipe from my Food Network Magazine sounded really simple for a quick dessert.  Joshua actually did most of the work for me.

Brush 4 4oz ramekins with butter.  Sprinkle brown sugar in the bottom of each and line with sliced pineapple (I also added a marchino cherry).  Whisk 1 egg, 1/4 cup buttermilk, 3 tablespoons melted butter and a dash of vanilla in a bowl, the stir in 1/2 cup flour, 6 tablespoons granulated sugar, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda and a pinch of salt.  Divide batter among the ramekins, Bake at 350 for 25 minutes.  Let cool and then unmold and sprinkle with powdered sugar.

The verdict:  Josh did a pretty good job making these for us and everyone thought they were yummy.  Miss Avery even got in on a few bites. 

Jack O'Lantern Chicken Pot Pies

This recipe was found in my woman's day magazine and I was able use leftover chicken from from my dr. pepper chicken to make it.

4 servings ( I halved the recipe from the magazine)
Ingredients:

1 Tbsp olive oil
1 large sweet potato, cut into 1/2 inch pieces

1/2 onion chopped

1 Tbsp flour

1/4 cup dry white wine or white wine vinegar

1 cup chicken broth

About 1 cup cooked, shredded chicken

1/2 cup chopped fresh parsley

1/8 tsp ground nutmeg

1 sheet frozen puff pastry

1 large egg beaten
Steps:

*Preheat oven to 375, oil 4 ramekins

*Heat oil in skillet over medium heat, saute onions and sweet potatoes until tender (about 10-12 minutes), season with salt and pepper

*Stir in the flour and cook for 1 minute. Gradually stir in the wine and broth and bring to a boil.

*Add the chicken, parsley, and nutmeg. Divide mixture between the ramekins and place on cookie sheet.

*Cut out pumpkins with cookie cutter out of the sheet of puff pastry. Use small cookie cutters to create a face (I just used a sharp knife to make vent holes look like a face).

*Place puff pastry on top of ramekins and brush with egg wash.

*Bake for 20-25 minutes until golden and bubbly.

The Verdict

I liked these, I love fall flavors and thought they were very tasty. I made the mistake of making these on a night I had to go to work so I was unable to force the judges to try. Michael insists that they tried and it was different but good. But Joshua tells me that nobody ate them and they made other things for dinner.

Dr. Pepper Chicken

So we've all seen beer can chicken made, and since we don't drink beer I use soda to make my chicken. Michael favorite soda is Dr. Pepper and it has worked really well with the chicken. I posted this recipe idea before on my regular blog, but I wanted to post again with a pic of the bird, I always think it looks gorgeous.
*I take a whole chicken and rub the outside and inside with a spice mix. I typically use a premade steak or chicken seasoning with some chili powder and a good Tbsp or 2 of brown sugar. The goal is to create a rub that is spicy and sweet just like the Dr. Pepper.

*Then I place the chicken on top of a half full can of Dr. Pepper. Use the legs to tripod the chicken so it can stand.

*I like to cook mine on my grill because it gets the skin nice and crisp, but it needs to cook for about an hour which is a lot of propane. You can also cook this in an oven, I would start at 400 for the first 20 minutes and then drop to 350 for the rest of the time.

The verdict: This is something I've made for my family for a few years. It really makes a very tasty and juicy bird. Michael likes the flavor and only gets weirded out when I remove the leftover chicken on the bird to save for another meal.

Spicy Chicken and Lettuce Wraps

So this recipe is from my Foodnetwork Magazine from its Almost Famous section that copycats a famous restaurant dish. So this is copying Pei Wei's lettuce wraps. It has diced chicken instead of ground chicken and mine wasn't quite as spicy as Pei Wei's. I posted the full recipe, but I never follow exactly what it says. Mine has no sesame oil (too expensive), water chestnuts or mushrooms since that's how we normally order it.

The verdict: I liked it and would make it again. Michael thought the flavor was just like Pei Wei's but the texture was different (maybe next time I'll use ground chicken). The boys ate it pretty, so overall I'd say it was a success.

Ingredients
For the Chicken:
1 large egg white
1 tablespoon cornstarch
1 tablespoon Chinese rice wine or dry sherry
1 1/2 pounds skinless, boneless chicken breasts, diced
For the Stir-Fry Sauce:
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon low-sodium soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
For the Noodles:
2 bundles cellophane noodles
Peanut oil, for frying
For the Stir-Fry:
4 tablespoons peanut oil
3 cloves garlic, minced
1 teaspoon minced peeled ginger
1 jalapeno pepper, seeded and minced
4 scallions; 2 minced, 2 cut into 1-inch pieces
Kosher salt
1/4 teaspoon sugar
1/2 pound shiitake mushrooms,stemmed and diced
3/4 cup diced water chestnuts
Small lettuce leaves, for serving
Soy sauce, chili paste and/or hot mustard, for serving
Directions
Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes.
Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved.
Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels.
Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute.
Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves and soy sauce for dipping.

Pizza Potatoes

This isn't as much as a recipe as it is an idea. My Foodnetwork magazine this past month had an insert for different ways to make stuffed potatoes. This looked like the option my family would eat best.

Pizza Potato

Bake a russet potato (whichever way you prefer in the oven, microwave ect.)

Split it down the center and scoop out the insides

Mix the potato flesh with tomato sauce or your favorite pizza sauce

Add in pepperonis, mozzarella and parmesan cheese

Fill the potato skin back up and top with additional mozzarella cheese

Put potato under the broiler for about 5 minutes, until brown and bubbly

So the verdict: I thought they were pretty good, it was a quick easy dinner to put together I served it with a salad and some sourdough bread. Michael seemed to like it pretty well and ate all of his potato. Ethan and Joshua both gave it stink face until I forced them to eat a few bites and then they liked it ok. They liked the cheesy bites, and ate about half of their potatoes.

The Judges

I wanted to introduce the judges first before I added any recipes, since they will be providing some of the feedback.

#1 is Michael, aka the husband, he is notoriously known as a very picky eater. He genuinely enjoys my cooking though and has made much progress over the years. He is still apprehensive to try new things but usually I stick to new recipes that at least sound like something he will like.

#2 Joshua, the snacker. He has trouble eating real food at dinnertime. He loves to have snacks and desserts throughout the day. Although he does like a few foods like mushrooms that the other guys won't touch.

#3 Ethan, and yet another picky eater. There are many foods Ethan will not touch, mostly because he thinks he doesn't like them. Although Ethan has started cleaning his plate at dinnertime (when it is foods he likes), which is good, his skinny body could use a few calories.

#4 Avery, a soon to be judge, hopefully if she starts eating any foods soon. She is still just loving her milk and not loving any solids we try but soon she'll have to eat something more.