French Toast fingers

Year around we try to have Meatless Fridays.  Since I developed a seafood allergy about 4 years ago I tend to make a lot of breakfast dishes on Fridays.  Breakfast allows me to give up meat without giving up protein.  Plus it is very cost effective and a guaranteed crowd pleaser. 

Today I made French Toast Fingers.  They can be made with all different types of fillings even savory ones.  When I make them savory I use cream cheese or cheese as the filling with some small diced veggies.  I do not dip them in eggs.  I simply pan fry them in garlic butter then roll them in grated parmesan.  I serve them with a side of marinara sauce or tomato soup.

Take a look at our dinner tonight...

 

Getting started...whisk eggs and milk in a pie plate

 

 

Remove crust

 

Roll bread flat

Add you favorite filling

 



 Roll up and dip into egg batter. Pan fry in butter over medium low heat 

 



French Toast Fingers

8-10 slices white sandwich bread (the inexpensive kind) or cinnamon swirl bread Fillings: jelly, cream cheese, peanut butter or chocolate nut spread (Nutella) French Toast Egg Batter: 2 eggs 2 Tbsp. milk 1/3 cup granulated sugar 1 heaping teaspoon ground cinnamon Butter, pan

1 Trim the crust from the bread and flatten it out with a rolling pin or plate. 2 Spread a thin layer of filling of your choice of  leaving a 1/2 inch of bread all the way around. Roll the bread up and repeat until they're all filled. 3 In a pie plate whisk the eggs and milk until well combined. 4 In a separate shallow bowl mix the sugar with the cinnamon. 5 In a sauté pan melt a tablespoon of butter over medium low heat. 6 Dip the rolls into the egg mixture turning to coat on all sides then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. If needed add additional butter to the pan. 7 Add the hot rolls from the pan to the cinnamon sugar and roll until completely covered in sugar. Gluten free: use gluten free bread and spread with filling top with another piece of bread (like a PB and J).  Trim crust and cut into 3 fingers.  Follow the directions above for egg batter and cooking method.

Servings: 8-10



 

 

Cabbage Roll Casserole with Baked Potatoes

This is a much easier way to get the great taste of cabbage rolls without all the work.  If you have cooked rice or quinoa in the freezer just toss it in and bake as directed.

 

Cabbage Roll Casserole with Baked Potatoes

1 1/2 lbs. ground beef or venison 2 small onions, chopped 1 cup water 2 cups your favorite spaghetti sauce 2 cloves garlic, minced 1 teaspoon dried basil

1 tsp. dried oregano 1 tsp. salt 1/2 tsp. ground black pepper 1 1/2 cups cooked rice or quinoa 4 cups cabbage chopped 6-8 baking potatoes

1	Preheat oven to 350 degrees. Grease an 9x13 -inch baking dish.
2	Brown ground beef in large skillet over medium-high heat. Drain and discard any excess grease. Stir in onions, water, spaghetti sauce, garlic, basil, oregano, salt and pepper; bring to a simmer. Add rice.
3	Spread half the chopped cabbage in prepared baking dish; cover with half the beef mixture. Repeat layers. Cover baking dish with aluminum foil.
4	Bake in preheat oven until cabbage is tender, about 1 hour. Serve with baked potatoes.
Baked Potatoes:
1	Clean potatoes and rub with oil, salt and pepper. Prick with a fork and bake on a oven safe dish while casserole bakes. Potatoes are done when a knife inserted can easily pierce potatoes.

Servings: 8

Oven Temperature: 350°F

Source

Author: Chef Jackie White

Source: PLC

 

Author Notes

If recipe is to large split into 2 smaller casseroles dishes and freeze one.

Extra potatoes can be made into hash browns or serve for lunch with a salad.

Vegetarian: Omit ground meat,  Make with quinoa instead of rice.  Combine 1 cup of canned garbanzo beans and 2 cups chopped zucchini and yellow squash use for the meat layers.  If desired sprinkle with goat or feta cheese after removing from the oven.

Kitchen Favorites:White Dishes

I remember years ago when I was getting married some suggested to me to register for simple white plates.  Of course I didn't listen.  The funny thing is I actually bought white dishes for my wedding because the caterer said it was cheaper than renting them.  After the wedding I donated them to the historical home we rented for our nuptials.  We only had 60 guests so I definitely should have kept them.  But as a newlywed I found it hard to imagine I would ever need them.  Nearly 13 years after receiving that I advice I got my white dishes for my son's First Communion celebration.

Why I love them.  Let me count the ways:

1. Food looks appetizing against white and is never fighting to be noticed. 
2. When I want a different look I simply change the table linens.
3. White can be black tie or casual.
4. Real VS. Paper-it's good for the environment.  Guests rise to the occasion and clean up for you.  Paper gets left around.  When I use real dishes everyone brings them to the kitchen sink.  This was an unexpected benefit but the best one nevertheless!! 
5. Meals on "real" plates feel more special.

A drum roll please...my favorite white plates are...Corelle

I remember seeing these plates for the first time and thinking how boring.  I can't believe how many people have these and love them.  I debated long and hard what white plates to get for Carson's special day.  Many of my friends weighed in and all of them (except other chefs)  said to get Corelle.  Because these were going to be used in my home I went with my friends advice.

Why they said they love them and why I do too:

1. Lightweight and very thin
2. Break resistant-these plates can take some abuse
3. Easily replaceable
4. I can fit all 50 in my dishwasher at once!!!
5. Can add matching platters, gravy boats etc. to my dish collection at any time.
6. 50 of each- luncheon plates, dinner plates and bowls fit easily into my cabinets. 
7. Corelle dishware is dishwasher, oven and microwave safe.
8. This dishware comes in many sizes.  Great for portion control.
9. I use the pie plates for salads, pasta, hot dips and of course pies.

Take it One Prep at a Time,
Chef Jackie

 Pie Plate

My Bowls

 





100 plates and counting... 

Freezer 911-Autumn Chicken Stew

The current weather conditions in Michigan have definitely kept me inside.  What have I been doing with all of this free time?  Cooking and cleaning of course.  About every 3 months I go through the freezer and we eat whatever "Freezer Fall-backs"  meals from last season.  I also cook meals from any frozen meat or veggies I find tucked away in my freezer.  By doing this I know I am always rotating my food and eating it instead of wasting it!  So much food gets wasted just because we don't know what we have. This also forces me to get out of a cooking rut.  It's fun to try new recipes and have an activity for my bored teenage son.  Sometimes he cooks and other times he is just the taste tester.  This recipe used up some frozen cider I had from the fall and turkey stock I made from my Thanksgiving bird.  I also used frozen cooked chicken meat.  I had more than 4 cups so I am going to make BBQ chicken pizza for dinner tonight.  No pictures yet but I will post them when I have them. Take it One Prep at a Time, Chef Jackie     Autumn Chicken Stew

1 medium onion, diced 2 stalks celery, diced 1 ½ cups apple cider 2 Tbs butter or olive oil 6 cups chicken stock 2 small turnips, peeled and diced (optional) 3 parsnips, peeled and diced 1 sweet potato, peeled and diced 3 carrots, peeled and diced 1 cup rutabaga or (1 small whole) , peeled and diced (optional) 2 cloves garlic, minced ½ tsp cinnamon ½ tsp ground ginger 4 cups cooked chicken 3-4 tablespoons arrowroot or cornstarch dissolved in a1/4 cup of water

In a heavy bottom stockpot heat butter or oil and sauté onions and garlic until golden brown. Deglaze with apple cider. Add chicken stock and remaining vegetables.     Reduce heat to medium low and simmer for an 45 minutes stirring occasionally or until vegetables are tender crisp. Add cooked chicken and season with salt and pepper to taste. Add dissolved arrowroot and bring to a boil. Cook and stir 2-3 minutes until stew thickens and coats the back of a spoon.

Servings: 8

Cooking Times Preparation Time: 15 minutes Cooking Time: 45 minutes Total Time: 1 hour

"Beer Cake"

 

Last year I made this cake for my husband's 50th Birthday.  It is perfect for any adult party.  Even a grooms cake at a wedding.  The possibilities are endless.  Change your beer and the cake color changes.

The bottom layer is a cake stand followed by beers and then I put a cake pan upside right and filled it with more cans of beer.  I did the same for the next layer.  The trays between the layers could be pizza circles, veggie trays or anything that provides a flat surface to place you next layer of "beer cake".

I' m a little anal so you guessed it; my cake is 50 beers exactly!

The field is 2 green bath towels (love it no waste and easy clean up!).  I cut the 50 yard line out of printer paper and wa-la the table was set.

Believe me this is one cake you don't have to worry about leftovers or clean up.

Take it One Prep at a Time,
Jackie

Hard "Baked" Egg

It has been so cold in Michigan that I haven't wanted to leave the house for any reason except maybe an over priced delicious coffee.  Staying in has saved me money and time and best of all we are eating up all of our food in the house. 

Today I decided that I will probably have to go grocery shopping tomorrow.  We are definitely down to the bare minimum. I made up a few meals for the week and I noticed we still have a few eggs to spare. I put the eggs in their shells into a muffin tin and baked them in a pre-heat 325 degree oven (I have always wanted to do this).  I guessed at how long to cook them. Looks like a made a great guess. Check these babies out!  So much easier than boiled eggs and they peeled no problem. Maybe it was beginners luck or maybe they just peel better when baked rather than boiled.

*Baking time may vary because oven temperatures vary quite a bit.  Make only a few to test the timing of your oven.

 

 

As you can see they got a few brown spots were they touch the muffin tin.  No biggies. They cooked, peeled and tasted AWESOME!  

I can't wait for my next egg-venture...

Take it One Prep at a Time,
Jackie

Simple Table Decoration

By now I sure you know I love to use household items to decorate. The table decoration below was made for a bride on a budget many years ago.  Her wedding was outdoor at her home.  We made everything from jars she saved, plant clippings from her yard, ribbon and lunch sacks.

The end result was fabulous a reasonable.  The guests were even happy to take home our table decoration creations!

Gather the materials....

 

 Find clippings.  We used evergreen dried grasses and leaves.

 The end result!

 

Not bad for about .25 cents!  The only thing we paid for was the lunch sacks and the ribbon.

 

Take it One Prep at a Time,

Chef Jackie

Shop at Home-Repurposed Meals

Each week before I going shopping a right out a basic plan of what we will eat for the week.  Before I choose my meals for this week I checked to see what was left from last week and can be made into a meal or frozen.

I don't know about you but after I have had fruits and veggies for a week they no longer seem appetizing to eat but I struggle with throwing away food.

I cook or freeze any leftover groceries from the previous week.  This week I have leftover petite carrots, broccoli, bean salad, chopped cabbage, Pico de Gallo, cooked rice and six boneless skinless chicken thighs. This week's "repurposed meals" were easy. I made Garlic Chicken and Vegetables and a Southwest Chicken and Rice Skillet.  My leftover fruits get frozen and thrown into a smoothie on another day.

 

Garlic Chicken and Vegetables

 

1. Heat chicken stock and garlic in a large skillet.  Add small pieces of raw chicken that has been season with salt and pepper.
2. Meanwhile steam broccoli and carrots.
3. Add chopped cabbage and vegetables to the skillet.
4. Combine 2 tablespoons of chicken stock or water with 2 tablespoons of corn starch.
5. Add to skillet and stir; cook until thickened; about to minutes. Taste and adjust seasoning.  If sauce is too thick add additional chicken stock.

Southwest Chicken and Rice Skillet

1. Cut chicken into small pieces and toss with salt, pepper and chipotle seasoning (taco seasoning works also).
2. Heat oil and garlic in a large skillet.  Add chicken pieces.  Once cooked add Pico de Gallo, bean salad and rice. Cook until heated throughout.

After I was done making both meals I cooled and refrigerated them.  We will eat the Garlic Chicken and Vegetables over rice.  It made enough for 2 meals so I if we get sick of it I will freeze the leftovers within 4 days.

 

The Southwest Chicken and Rice Skillet tastes great hot or cold. I will reheat it in a  steam basket for one meal and toss it with cheese and make quesadillas or enchiladas for another meal. Once again I am not sure if we will want to eat this twice this week or if I will freeze it for a "freezer fall back meal".  Either way I win.

 

Saved, money and time and best of all I did not waste food. When we have so much it is easy to forget that most of the world is starving and would love to eat the food we throw away.  So next time before you go to the grocery store shop at home and be creative.  You have nothing to lose.

Foods get a second life once you cook them.  If you thaw to much meat or unexpectedly ate out don't waste the food cook it and give it 4-7 more days to be eaten. Or freeze it and give it 3-6 months.

 

Planning and Prepping Made Simple

The secret to ‘a FAST” weekly meal is planning ahead. Have you ever went to a restaurant and ordered an entrée and magically it appears before you in less than 15 minutes. Prepping and planning ahead is what chefs do every day to insure their restaurant runs smoothly and efficiently.

 

THE PLAN

·    SELECT the menu for the week. Align you menu choice with you weekly schedule. On your busiest nights choose the simplest recipes, freezer meals, crock pot meals or soup – salad combos. On days you have more time chose more in-depth recipes and roast.

·    CREATE a shopping list based on the recipes.

·    DOUBLE ANY RECIPE that can be made ahead and frozen.

·    DEVELOP A RECIPE BOX OF EXPRESS MEALS. Keep weekly plans and shopping list that you like in a weekly recipe box. Next time you want to repeat the plan it with be ready to go.

·    SHOP AND CHOP items that can be made ahead such as clean and chop vegetables and fruit, prepare marinades and dressings.

PLAN 2 SHOP

·    Shop the perimeter of the store for real food.

·    Less is more. Package foods with less ingredients tend to be less processed and contain less additives.

·    Unpackaged foods such as fruits and vegetables are good for you and the environment.

·    Choose real foods. Real foods are foods found in nature that can be gathered, picked, hunted or fished.

·    Choose good fats –nuts, avocado, cold pressed olive oil, flax seed oil, wild fatty fish such a salmon.

·    Choose colorful carbs; such as fruit and vegetables.

·    Choose a variety of whole grains-organic oatmeal, quinoa, brown rice, barley.

·    Choose a variety of proteins-meat, fish, poultry, eggs, nuts, nut butters and beans (beans must be served with whole grains to make a complete protein).

·    Read labels and avoid: high-fructose corn syrup, corn syrup, enriched flour, partially hydrogenated oils, margarine and MSG.

·    Every 4 grams of sugar is approximately one packet of sugar.

·    Try something new each week such as almond butter instead of peanut butter.

·    Introduce you family to a new fruit or vegetable each week.

·    Nuts and trail mixes make a great substitution for snack foods such as chips, candy and other processed foods.

·    Choose only foods that contain ingredients that you recognize and can find in your cupboards or refrigerator.

·    Eliminate ALL artificial sweeteners from your diets, try Stevia as it is the only safe non caloric sweetener, don’t be afraid to use a dab of REAL food to sweeten your food or beverage; honey, maple syrup or palm sugar to name a few.

·    Make sure the foods that you choose will spoil or have an expiration date. Foods that last forever are not good choices.

 

Coozie, Cozy, Tomatoe, Tomato

Whether or not you call it a coozie or a cozy it's all the same in the end-something to keep your beverage hot or cold and to prevent the glass from sweating. 

My cozies are made from toddler socks found in the dollar section at Target.  Toddler socks work great because they are small enough to stay up.   Of coarse they come in crazy colors and prints.  Once you start putting socks over your jars that you use as drinking glasses it's pretty hard to be inconspicuous so why not embrace it. I say go crazy. Plus they are inexpensive and I can get 2 or 4 for a dollar depending on how I make them. If one gets lost in the wash no biggie sock cozies don't have to be used in pairs.

Fist the 2 for a $1 Cozie

Step 1-Purchas a pair of socks you like!

 Step 2-Turn them inside out



Step 3-Dress up you glass (jar)

 

Step 4-Make it a double lining and fold it down

 

Step 5-Tuck the heal under and mismatch your socks!

 

Now the for 4 four a $1 cozie

Step1-cut up the sock like so....

Step 2 -dress up you glass!

 

Larger socks are a great way to make themed vases.  Cover a vase with scull and cross bones on Halloween and a heart sock on valentines day.  Think of it as linen for your jars and vases.  It's easier to have lots of linen to change your décor than lots of tables!  Plus it's fun and requires no sewing.  Just a trip to the sock aisle.

 

 

Take it One Prep at a Time,

Chef Jackie