French Toast with Berries

Saturday morning I had some amazing french toast at a restaurant (Tempo Cafe) in Chicago.  What made it so special was the good bread, fresh berries and real maple syrup.  This morning I had time to make breakfast and all I could think of was I wanted more of that french toast.  So, I picked up some raspberries, blueberries, blackberries, strawberries, challah bread and made it myself.  It was delicious and we enjoyed every bite.  Next time a few sliced almonds would be a great addition.

Challah Bread

Basic French Toast
3 eggs
1/4 cup milk (also good with half and half)
1/4 tsp vanilla
6-8 slices of bread (challah bread or french bread)
butter
garnish with: raspberries, blueberries, strawberries and blackberries 
Sprinkle with powdered sugar and drizzle with real maple syrup

1. In a wide, shallow bowl, whisk together the eggs and milk.
2. Dip bread slices in egg mixture, one at a time, making sure to soak each side.  Hold bread slice above bowl to allow the excess egg mixture to drain off and then place in the hot, buttered skillet. Repeat with as many slices as will fit in the pan at a time.
3. Cook the bread over medium heat and flip the slices when they are browned to your liking. When both sides are browned, remove to a warm plate in the oven, or serve immediately.

Rhubarb Nut Muffins

Rhubarb Nut Muffins

I love rhubarb and these are my favorite muffins. They are even better the next day.  If there are any left over, they will freeze well.

1 1/2 cups flour
3/4 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 egg, lightly beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup diced fresh rhubarb
1/2 cup chopped walnuts
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Topping:
1/4 cup brown sugar
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon



1. In a large bowl, combine flour, brown sugar, baking soda and salt.
2. In a small bowl combine oil, egg, buttermilk and vanilla; stir into dry ingredients just until moistened.
3. Fold in rhubarb and walnuts.
4. Fill greased or paper lined muffin cups two-third full. Makes 12 regular or 6 giant muffins.
5. Combine topping ingredients and sprinkle on top of each muffin.
6. Bake 350 for 25 minutes for the giant muffins. (less time on the regular size muffins)

Rhubarb Pie

It's rhubarb season and I LOVE rhubarb pie.  This rhubarb pie is easy, basic and so very good.

INGREDIENTS:

4 cups chopped rhubarb
1/4 cup all-purpose flour
1 1/2 cups white sugar
1/8 tsp. salt
1 Tbsp. butter
1 pkg. Pillsbury pie crust

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Mix above ingredients thoroughly in bowl except the butter. Pour into unbaked pie shell  and dot with butter. Cover with top crust. Brush the top with cream (or milk) and sprinkle with sugar. Pierce with a knife to allow steam to escape. I also like to put foil under pie because it always drips.
3. Bake in preheated oven for 60 minutes. Bake on bottom rack, that way the bottom crust will get done and the top crust won'’t get too brown. Put foil under the pie as it always runs over and the foil will catch any spills. After the 60 minutes check and if not done put on middle rack and bake until golden about 10 more minutes. Allow pie to cool completely. If you are not patient (like me) and serve the pie warm it will be a little runny. A scoop of vanilla ice cream on top and you have one great sweet tart rhubarb pie.

Texas Turkey Burgers

These burgers are healthy and packed full of flavor.

1 lb lean ground turkey meat (use the Turkey Store brand)
1/4 cup green onions, chopped
1 small zucchini, grated
1 medium size carrot, grated
1 Tablespoon chili powder
1 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
muenster cheese, sliced


1. With hands mix ground turkey, green onions, zucchini, carrot, chili powder, salt, cumin, and red pepper until well combined.
2. Shape into 6 patties.
3. Spray skillet with nonstick cooking spray. Over medium high heat heat skillet. 4. Add patties and cook 5 minutes; turn patties and cook 5 minutes more or until no longer pink inside. Melt cheese on top. Serve on a hamburger bun with mayo, lettuce, tomato and onion.
Serves 4-6
Hint: Can also make on grill. I start them on foil as they are fragile and once they're cooked some I place on grill grates.

Stromboli

This is so easy and good, purchase just what you need from the deli and assemble.

2 loaves (1 pound each) Rhodes frozen bread dough - thawed
1/2 lb salami, sliced thin
1/2 lb provalone, sliced thin
1/2 lb ham (not water packed), sliced thin
1/4 lb sliced pepperoni, sliced thin
8 oz can pizza sauce
2 teaspoon dried oregano
1/2 cup grated Parmesan cheese
1/2 lb mozzarella cheese, sliced thin


1. Roll each loaf into a 2 rectangles (I like to do one at a time).  Do not use any flour, the dough will shrink up and won't roll out.  Rolling out the dough takes a little effort but it will start to form a rectangle.


2. Layer 1/2 ingredients in order down the center of the dough leaving about an inch on the ends and enough dough on sides to fold over all the ingredients.

3. Fold both the sides over ingredients and seal ends. Repeat with other loaf and ingredients.

4. Carefully put both on a large  greased cookie sheet  (seam side down) bake 350 for 30-40 minutes or until golden brown. You’ll want to make sure you bake long enough so that the dough will bake through, don’t take out too early.  Turn pan after 15 minutes to bake evenly.  Also let rest about 10 minutes before slicing.


Hint: Use a good deli ham, not water packed, as it will make bread soggy.

Serves 8  

Hint for cilantro and parsley

I'm not sure where I saw this great idea to remove cilantro leaves from it stems but it works!  Just hold the stems and take a fork and rake it through the leaves and they come off leaving the stems behind.  This will work for parsley too.