French Toast

When I first started cooking, French toast was one of the first things that I made for myself. I was still in school….yes a young little thing, but my parents let me have some reign in the kitchen. I had eaten French toast quite a few times and I kind of knew the basics of how to make it. I didn’t have a recipe, but just sort of went all out with it. There was a little too much egg and not quite enough milk in the mixture, so it did turn out a bit…eggy, but the taste was pretty darn good considering it was my first time making it. I don’t make it very often, but I have perfected it since then.

There is something a little indulgent about eating those thick slabs of bread, coated in that sublime mixture of eggs, milk and cinnamon with a little hint of vanilla. Then they are cooked until they are golden on the outside yet still fluffy and glorious on the inside….and then…well, you know what comes next, little mounds of butter melting away while topped with some delicious, sinful maple syrup….or some really tasty pancake syrup if that’s your go-to. *sigh* I’m really wanting more of that right this minute.

The good thing about French toast, is you don’t have to wait until morning to just have it for breakfast. It makes a delightful breakfast for dinner kind of thing. Just add some crispy bacon or juicy sausage on the side and maybe some golden hash browns. Yep, I know what I’m making again very soon.

Here’s what you need:

* 6 thick slices of French or Italian bread or whatever variety of bread you prefer; It’s better if the bread is a little stale so it will hold up better in the egg-milk mixture.

*2/3 cup milk

*2 eggs

*1/2 tsp. cinnamon

*1 tsp vanilla extract

*pinch of salt

*softened butter for the skillet and for the bread

*maple or pancake syrup

*Note*

If using more than 6 slices of thick bread, I found that I had to use 3/4 cup of milk and 3 eggs.

In a shallow dish, whisk together the eggs, milk, cinnamon, vanilla and salt.

Heat a non stick skillet over medium heat and add 1 Tbs. of the butter.

Place the bread slices into the egg mixture quickly allowing it to coat both sides.

Place the slices into the skillet making sure not to over crowd it.

Cook for about 3 minutes on each side until the surface is golden; transfer to serving plates.

Add more butter to the skillet and continue to cook the remaining bread.

*Tip*

If you are cooking for a crowd, you can heat the oven to 200° and place the cooked bread slices on a baking sheet to keep warm.

Serve with butter and maple syrup.

Enjoy!

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It’s A New Year and A New Country

I’m still cooking my way through as many countries as I can. This next stop is

Italy

The dish I chose for this country is

Pizza Margherita

I really had a tough time choosing what to cook from Italy. I am such a pasta lover and I know that most of the “Italian” dishes we have here in the states are more Americanized. Don’t get me wrong, I love them but I really wanted to keep this as authentic as I could, so I chose not a pasta dish at all, but pizza….and one of my hubby’s favorite at that.

One of my hubby’s favorite pizza is a Pizza Margherita ( or as some call it a Margherita Pizza). I’ve eaten a few slices in my time and I can understand why my hubby loves it so much. I knew the color of the basil, mozzarella and the sauce represented the colors of the Italian flag, but I never really thought about the history behind it and is it truly an Italian pizza, not one born here in the US?

I did indeed find that yes, it is originally from Naples, Italy.

Should I point out that while I was doing this research I was savoring a few slices of pepperoni and bacon pizza….which does not originally come from Italy, but what can I say, I’m a pizza lover of just about any type and on a side note, typing while holding said pizza can get a little messy….I’m just saying.

Getting back to the topic at hand…

It is believed that in 1889 King Umberto and his wife Queen Margherita of Savoy visited Naples. The queen grew tired of the French cuisine that was offered. She asked Raffaele Esposito, chef of Pizzeria Brandi to create a pizza for her, for she had already heard of the Neapolitan pizza and wanted to try one. He created 3 for her, one with cheese and basil, one with garlic and one with tomato, mozzarella and basil. She liked the 3rd so much that Esposito named the pizza after her. Whether the story is indeed true or not, it has grown into one of the most recognizable symbol of Italian food culture.

I’ve made a lot of pizza, but never this type so I really wanted to do it justice….and well, impress the hubby. It did turn out a little rustic and maybe not as pretty as some I have seen, but the taste was well….heavenly. The sauce is a simple sauce, like a Pizza Margherita should be, and I have to admit I had to restrain myself not to add any herbs and I’m so glad that I didn’t because less is truly more. The fresh mozzarella and the basil add such a wonderful flavor. When using fresh mozzarella, look for the kind that is not packed in water, but if that is all that you can find be sure to drain it really well. Also, use fresh basil leaves, not the dried kind because it truly does make a difference.

I did use a store bought pizza dough, but you can make your own of course. If you are going to use pre made dough, look for a good quality kind. Some pizza places even sell their dough as well. The only thing that I will do differently the next time that I make this, is to make the dough thinner because it did come out a little thicker than I intended, but the flavor was really good.

Here’s what you need to make your own:

*1 LB Pizza dough; pre made or your favorite recipe (this will make 2 pizzas)

*olive oil

*28 oz. can San Marzano whole tomatoes

*salt and pepper to taste

*2 large garlic clove grated with a microplane or pressed

*Mozzarella, fresh and not packed in water or drained and pat dry with a paper towel.

*Basil leaves

Prepare dough according to package directions or follow your favorite recipe

Divide into two balls and drizzle with olive oil.

Preheat oven to 450°.

In a blender add the tomatoes and blend until smooth; pour into a bowl.

Stir in the salt, pepper, 1 tsp. olive oil and the garlic.

Brush pizza pans with olive oil.

Stretch dough into roughly a 10 inch circle…or as best as you can. If the dough is too elastic, let rest for 5 minutes.

Spoon some of the sauce onto each pizza dough.

Tear a few large pieces of the mozzarella and place it evenly around the pizza.

Tear the basil leaves and place on top of the mozzarella. I know some add the basil after the pizza has been cooked, but I like mine cooked with the pizza. It’s your choice.

Drizzle a little olive oil over the pizza.

Bake for 12 minutes or until the crust is golden and the cheese is bubbly.

Cut into slices and serve.

Enjoy!

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Air Fryer Frozen Hash Brown Patties

Hubby and I recently had breakfast for dinner and one of the side dishes were these crispy hash brown patties. I love cooking frozen hash brown patties in the air fryer. They cook faster than in the oven. It’s even better when you are in full breakfast making mode with several things going on the stove top, you can just throw them into the air fryer knowing they will come out crispy on the outside but still soft in the inside.

If you are a potato lover and a big fan of hash browns, you definitely need to give this a try. I’ve used many brands and they all have come out satisfyingly tasty.

Here’s How To Make Frozen Hash Brown Patties In The Air Fryer:

Preheat your air fryer to 400°.

Take the frozen hash brown patties out of the package and place into the basket in an even layer.

Most frozen hash brown patties already contain oil so you don’t need to add any cooking spray or brush on any extra oil.

Cook for 4 minutes then turn each patty over and continue cooking for another 4 minutes.

If you want them crispier, cook another minute or 2.

Serve while warm.

*Note*

Cooking times may vary depending on the size and the brand of your air fryer.

Enjoy!

Beef and Cheese Quesadillas

Don’t you just love warm, toasted quesadillas. They are so versatile. They can be made with beef, chicken, pork or even with some really good veggies. These beauties are stuffed with gooey cheese and seasoned beef so they are packed with flavor with each bite.

I like to make several at a time because they freeze so well and also, they make great leftovers the next day. Instead of heating a few of these at a time in a skillet, I started placing mine in the oven once they have been filled. It’s great for when you want to cook more than just a few. The key to making these in the oven instead of a skillet is to cool down the filling a bit before placing them into the tortillas.

Serve them with sour cream, Salsa or guacamole. You can even pair them with rice or refried beans to make a satisfying meal.

Here’s what you need:

For The Seasoned Beef:

*1 LB. ground beef

*1 onion, chopped

*2 garlic cloves, minced

*2 TBS. tomato paste

*1/4 cup water

*1/2 TBS. chili powder or more to taste

* 1 1/2 tsp. cumin, or more to taste

*2 tsp. coriander, or more to taste

*1 tsp. dried oregano, or more to taste

*cilantro, chopped

*salt and pepper to taste

*a splash of lime juice.

*flour tortillas; I like using a bigger size rather than the standard 8 inch size but it’s really your preference.

*shredded cheese: I used Monterey and Colby Jack blend

Preheat oven to 400°.

Heat a large skillet to medium high heat. Add the ground beef and cook, breaking it up as you go; drain if need then add back to the skillet. Add in the onions and garlic and cook for about 5 minutes or until the onions begin to get tender.

Add the tomato paste, water and all of the spices for the beef except for the lime juice.

stir to combine and simmer for 5 minutes.

squeeze in the lime juice, stir and continue to cook for 1 more minute.

Take the skillet off of the heat and let cool just until warm.

Spray a baking sheet with no stick spray.

Once the beef mixture has cooled down, place a tortilla on a flat surface and sprinkle with cheese.

Spoon some of the beef mixture over the cheese.

Then add more cheese on top of the beef mixture.

Fold in half and place on to the baking sheet; repeat with the remaining tortillas.

Bake for about 6 to 8 minutes, then turn them over and bake for another 5 to 6 minutes or until they start to turn a little brown and are toasted.

Serve while warm.

To freeze:

Place on a baking sheet in a single layer and freeze for about 1 to 2 hours or until they start to become firm. I like to wrap each one in waxed paper then place in a zip top freezer bag. These can be stored up to 2 months.

To reheat place frozen quesadillas in a skillet and heat on medium heat until warmed through. Turn them over during the reheating time. They can also be placed frozen in a 400° until warm.

Enjoy!

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