The Best French Toast Recipe

The Best French Toast Recipe

There is nothing better than the smell of buttered French Toast with a hint of cinnamon coming from your Kitchen. What a special treat it is to have this dish to start your day. 

All in all,  this is one of my favourite dishes for breakfast, so easy and fast to make. Now with all the different toppings that you can have, makes this the perfect "start for you day". As for me, it is butter, cinnamon and the best of the best "Canadian maple Syrop". 

Go ahead and try this awesome recipe and please tell me what did you add for the toppings. 



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Recipe;

4 Slices  - Sliced toast bread or any other type of bread.
1 - Egg
1/2 Tsp. - Vanilla extract
1/4 Cup -  Milk
Butter as needed

Toppings;
Butter
Cinnamon
Maple syrup
Icing sugar
Any fruit


For more information, please see video below. 


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What other breakfast can you make for your family that is so fast and easy. This combination of the bread, egg and toppings, makes this an outstanding dish. 

Make sure that you beat the egg mixture, very well until it is velvety smooth. Use a large plate to lay down the bread slices to soak up all the mixture evenly. 

Let the bread slice soak for at least 5 minutes or longer. In this way, the mixture will be soaked into the middle  of the bread, and thus making it moister all around. 

Once you add the bread, do not move it  for about a 1/2 minute,  so the mixture will solidify to the bread. If you move it at this stage, then it will go all over the place and  make a mess.   

Now go ahead and add your favorite toppings and make it your way. Do not forget to make extra because your Family will ask for more and you do not want to run out. 

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The Best French Toast Recipe

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Apple Roses Bake Recipe

Apple Roses Bake Recipe

Well, it was raining for about three days straight and I really needed something to change my mood from being stuck indoors. After checking the food storage area, I found that I still had a lot of apples from my garden. 

So off to the kitchen to make these awesome aromatic Apple Roses. The problem I had was to make about a dozen or so, but as they came out of the oven  filling the air with baked apple and   cinnamon, they did not even make it to a plate. They disappeared as fast as I could make them.

I hope you will try this recipe and let me know how it turned out and did you add anything different to it.

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Recipe; 

2 to 3 - Apples
1 to 2 Pkg. - Pre-ready pastry dough (makes 6 to 8 pieces each)
1 to 1 1/2 Ltrs or 3 to 4 pints of water
1/2 - Juice of a lemon

Cinnamon as needed
Powdered sugar as needed

Makes about 12 to 18 Apple Roses


For more information, please see video below;



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By using apples that have more red in it, it gives off a nicer color like a rose.  Here I use a combination of different colors just to have more variety to show on the video. 

If  you do not like to use the microwave oven for this stage then you can boil the water with the lemon and apples for about 3 minutes. Either way it will work out.

On the video, I am using homemade raspberry jam that was from my garden. Now go ahead and add really any type of jam that you would like. 

If you would like a lighter pastry, then you can roll the dough a little, but I find that I like it the way it was made.

By making the roses a little smaller, then you could get about 4 section from each side by slicing 3 horizontal and 1 vertical. This will give you 8 sections. 

Please do not overfill the sections with jam and apples, for it will make it harder for you to roll it and the jam will boil off everywhere and make a mess. 

You can find that as you start to roll the rose, the apples will try to move out of position. Keep one of your fingers on the top of the apple slices as you roll and that will keep them in place. 

Remember "pratice makes perfect". 

Use a teflon baking dish or make sure that you pre-treat it before you bake it so the roses will just slide off. 

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Apple Roses Bake Recipe

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Blueberry Pancakes Recipe

Blueberry Pancakes Recipe

I have to say that "I just love Pancakes" and for me I add many different toppings from almost every fruit, berries and even chocolate syrup. 

After making  many of them, I found out that I can really make a huge batch in a matter of minutes, mind you that would use two pans with about 3 pancakes in each.So do not be afraid to try this recipe for it is really that easy, you can not go wrong. 

My guests and family that have  a sleepover in my home, just love to wake up to a huge plate of these awesome pancakes. The only problem I have, is keeping up to their appetite. After all, they want to try it in many different ways, for I make sure there are enough batter and toppings. Always a  the best way to start the morning.    

Let us know how your pancakes turned out and what other topping did you try.


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Recipe:

1 1/2 Cups - All purpose flour
1/2 Cup - Milk, plus more as needed
1 Tsp. - White or brown sugar
1 Tsp. - Baking powder
1 Tbsp. - Cooking oil or butter
1 Tsp. - Salt
1 - Egg

Makes   2 Pancake servings.

Topping
3/4 Cups - Blueberries


For more information, please see video below.




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In the video, I am using all-purpose flour, but if you want you can use a 50/50 of whole  and regular flour. 

Also,  try it with about 25% buckwheat or even instant oatmeal. Anyway, you make it, it will be awesome. 

After adding the 1/2 cup of milk, keep adding more milk a little at a time. In this way, you will always have control of the thickness of the pancake. 

Keep stirring and adding milk until the batter sticks to your whisk but flows down slowly in a steady stream and  off your whisk. Remember  not over stir the batter, stop when it reaches the above point.  

Use a Teflon pan and make your life a lot easier, Now you do not have to add any oil to this type of pan and it will work well, but after awhile they just do not do the job as good as when it was new. So I find by using a little oil, it helps it along, cook more evenly and the pancakes look better

I make  my pancakes a little bit on the smaller side because I like them to be piled up high, for me it just looks better. Now really the size depend on your preference that suits you. Larger or smaller will not change the taste, only the appearance.

When you see the bubbles coming to the surface of the batter, then you know that it is time to flip it over. Now, if you are not sure of the timing of your pancake, then when you see the above, just it it a pick under it one or two time. After a few, you get then hang of it and become an expert. 

Remember, do not push the pancake down and try to flatten it, for it will make them chewy and hard.

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Mushroom Breadsticks - Pierogi Szwedzkie

Mushroom Breadsticks - Pierogi Szwedzkie

I remember when my Girlfriend  took me to a restaurant in Krakow Poland for the first time that served a very  strange pierogi. It was on display and it looked like something I never saw before. Being, at least  2 feet long I thought, how can they make any money just selling this funny mushroom breadstick. 

As it turned out, it was really a great meal, and I have to say that the place seemed to be full all the time, everyone gobbling  the thing down.   It was quite an experience and I have to admit that I did go back a few times. 

That is why I just had to come home and copycatted the recipe. Now that was not easy, but I stuck to it and it came out awesome like the real thing. it may not be as long as theirs  but just as tasty. 

Go ahead and try it, I am sure that it will be a pleaser. Please let me know how yours turned out. 

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Recipe:

1 lbs. -  Button or any type mushrooms
1/2 Cup - Butter
1 - Medium - Onion
1 Tsp. - Vinegar
1/2 Tsp. - Salt
1/2 Tsp. - Pepper


Topping 
1 - Egg yolk
Splash of water.

Black cumin as needed


Dough
Ready-made or homemade

2 cups - All purpose flour
1 Pkg. - Yeast
Pinch of salt
Splash of milk
2 Tsp. - Cooking oil
Water as needed


For more information please see the video below; 




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It is very important to let most of the water to evaporate from the mushrooms. I would say about 90% of it. Please do not think of draining the excess water and being done with it, because that is where the flavour is and I want to keep it in the mushroom, not down the drain.

Keep the mushroom piled in the middle and that will make the drying process go faster.Keep on stirring on the sides and piling it.  

Only add the butter and vinegar when the water has evaporated. If you skip this process, then your mushrooms will be very soggy and have no taste.

To make your life easier you can buy the ready-mix dough at your Supermarket or you make it from scratch. Here I used my food processor to mix up my dough then I let it rest for about 2 hours.

Your dough should be as thin as possible because you do not want a large puffy crust but a nice smooth and round finish.

Now you do not have to use the cardboard stencil like I did here, but I find this keeps them the same size. It takes out the guessing game of trying it free hand. 

Make a line with your mushroom mix and please try not to spread it around too much because then it will make  it harder to lock in the dough with mushroom at the sealing point. 

If you find that the dough slices have shrunken a bit, then just roll it a few times to get it back to its shape.

Now just roll it over and tap it in. making sure that the mushroom is in the rolled part.

Just roll the whole thing over and there you go, a perfect  breadstick.

Here I am using cornmeal so the dough will not stick when I am baking it. Now you can use other methods or even baking papers. 

Add the egg wash to  the tops of the sticks. Now I usually do not do the sides because I find that the yolk  accumulates at the bottom of the breadstick and burns during the baking. So I just cover the sides. 

Now to top it off "The Black Cumin". This gives a nice around taste  to this dish and this type of cumin is good for you. It just finishes it off to a perfect Breadstick. 

Your friends and Family will all love this recipe.

That I promise.



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Classic Baked Beans - Thick and Creamy

Classic Baked Beans - Thick and Creamy 

How can something so simple that is made in one pot be so delicious  and easy to make. I just love beans, really all kinds from the smallest to the big butter beans, I can eat them all day.

This recipe is more of the North America type with contains a very simple recipe that comes together  with the sweetness of the molasses and the sugar in a smooth rich sauce. If you want some cooked beans that are more of the Mediterranean  type then just look below and  see the video and I know you will enjoy it as much as this one.  Anyone you chose I can assure you that your Family and Friends will thank you for it and ask for more.  

Please let me know how yours turned out and  did you add anything more to it. 

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Recipe

3 Cans - Read Kidney Beans  Or Other

1/3 Cup - Bacon
1 Lg. -  Onion
1 Cup - Beer
3 Tbsp. - Sugar white or brown
1 Tbsp. - Maggie or Worcestershire sauce.
2 Tbsp. - Tomato paste
2 Tbsp. - Molasses
1 Tbsp. - Mustard

For further information please see video below.




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Here I was using what I call a "hearty Bacon" that I have to slice myself. I just like the bacon to be a little more chunky then the pre-cut flat kind. 

Now go ahead and add your favorite bacon from hickey to golden maple for it's up to you. Or just do not add any bacon and have it as a veggie dish, anyway you make it, it will be awesome.  

I like to use white sugar in almost everything that calls for a sweetener, but here,  it does not really matter because I added the Molasses so it does even out the taste. Now if you want just go ahead and add brown sugar or even honey if you want. 

Don't forget that if you are using the beans from the can to drain the water from it for we want a nice thick sauce not a watery one. Also please make sure that you use the thick bean syrup from the bottom, that's called rich flavor. 

If you want to use dry beans, then all the better. Just add water to the beans and let it soak overnight before using. 

Did you know that by adding some cumin that it will cut down that gassy feeling that some people gets after eating beans.

This is exactly what we want when it comes out of the oven as a finished dish. We want it to have a smooth rich creamy sauce with tender beans. 

If you find that your sauce is to watery then just give it little more time in the oven with the lid off. Please keep an eye on it and give it a stir now and then. Keep an eye on it,  it will become thick very fast and it could burn on the bottom. 

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Potato Chips Omelet - Something Different In Breakfast

Potato Chips Omelet -  Something Different In  Breakfast 

Well my Girlfriend asked  me to go into the Kitchen and make her a Breakfast that was something new, that was never seen and it had to be real tasty. Now I knew that she just loves my omelets for Breakfast and she has never got tired of them, so I decided to make one, but how and with what. Looking thought the  cupboards and the fridge I came across a half opened bag of potato chips. Humm !! , I never looked back.

The potato chips were perfect for they were already seasoned and  "yup" they were potato at the least, so I put my skills to the test. I made them, but found out that I had to flip the omelet because of the saturated chips to get it to be cooked on both sides through and through. 

So I gave it to her but I did not tell her what had I done or added to it. She loved it but could not figure  out what was in the eggs that made it tasty and flavorful. Only when she finished it and with a little bit of begging  I told her that it was her favorite   potato chips that was added. Boy !! what a surprise did she get, the expression on her face was well worth it. 

So now I have made this Potato Omelet over and over again and I used many types of chips from the plain to the garlic and onions. It all turned out awesome, our Breakfasts will never be the same. 

I hope you try it and get back to me on how yours was done....

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Recipe;

2 to 3  - Large eggs

2 to 3 hand fulls of your favorite potato chips
1/2 to 1 Tbsp. - Parsley
1/2 to 1 Tbsp. - Chopped chives or green onions.
1 to 2 Tbsp. - Cooking oil
Pepper to taste.
Splash of milk



For more information please see video below;



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Here I was using  regular  chips, natural with only salt added. So add your Favorite one and it can rally be anything from  ketchup to hot chilies chips . There is so many types that you can have a different omelet everyday for a month or longer. 

Chives I find gives off a nice fresh onion taste, but you can add whatever you like at this point for after all it's for you, right...? 

When stirring  the chips with the egg, please try not to break them up and turning them into a mash that will lose it's texture in the omelet. 

Also give it a little time for the egg mixture to soak completely into the chips. 

When you see the egg has been cooked to your desire, then give a flip to cook on the other side. Then turn off the heat and the hot pan will be enough to finish cooking your omelet without over cooking it. 

Voila !!, the Potato Chips Omelet that your whole Family and friends will love and keep asking for more.  

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Potato Chips Omelet -  Something Different In  Breakfast 

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Detox Salad - Weight Control - Magic Plan

Detox Salad  - Weight Control -  Magic Plan 

Well here go again with an awesome salad that is just what we need from time to time.  This salad may not look like it has much but do not let it fool you. This salad comes with a punch when it comes to give you a lift when you need it and will give you  a cleansing feeling in your body, as it starts to work.

It has just the right combination of nutrients, vitamins and roughage to get the job done in one meal.  Immediately you should feel  and  get a pick-me up  feeling of well being in a short while for this salad has that effect on people.

Do not think that this salad was taken from  the internet, yes there is some like this but and yes a big but, there is a difference with it.  I have actually experimented with this salad with many different ingredients  over and over again tell it was perfect. I used my Girlfriend, myself  and friends to try it as a meal and report back to me. The result was awesome on taste and they all said that they found themselves full of energy   and all got a great feeling of calm in their body after eating it.

So here it is all ready for you and tested through and through. Please let me know how it worked for you.

Now what do the experts say "why" this works.

World�s Healthiest Foods Sector reports that cruciferous vegetables (such as broccoli, kale, cauliflower, cabbage, watercress, and mustard greens) are said to be detoxifying because they provide support for the immune system, inflammatory system, hormonal system, detoxification system, and antioxidant system  

These vegetables contain a wide variety of vitamins and minerals as well as phytonutrients. For example, one such group of phytonutrients found in cruciferous vegetables are called glucosinolates. Glucosinolates are thought to have anti-cancer properties in a variety of research studies. World�s healthiest Foods also suggest consuming 3 servings of cruciferous vegetables each week for maximum benefit.

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Recipe;

1 Med. - Head  Broccoli 

1/2  - Leek 

1 Lg. - Carrot 

1/2 Cup - Corn

1/4 Cup - Parsley 

1/2 Tsp. Sugar 

1/2 Tsp. - Garlic salt. 

1 Tsp. - Sweet paprika powder 

1/4 Cup - Vinegar

1 Tbsp. - Olive oil

1/2  Med. - Juice of a lemon 

3 Tbsp. - Mayo (optional) 

Salt and pepper to taste. 

Toppings 

Sun flower seeds and/or raisins as needed

Mint leaves 

For more information please see video below; 

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Add all the carrots first to the food processor for because of being harder it will not over chop the broccoli if there were together. 

When the carrots are not cooked and are raw will be low on the GI scale so have as much as you want without the worry. 

I would add the broccoli here in two parts because adding to much will over chop it on the bottom of the processor and have big chunks of it on top and it could  turn out not even. 

I used only the pulse setting in order to have more control of the chopping process. 

Add as much as you want of the lemon for this juice pulls all the flavor together and helps digest  the broccoli in your system .

If you do add more it will not hurt the salad but it could make it to acidity for some. So taste it as you add a little at a time to be on the safe side. 

Now here comes the mayo and I had to add this because it really makes this dish a nice creamy sauce, but if you are counting calories then just reduce the amount or admit it all together. By not adding it, it will not affect the detoxing factor of the salad. It is just for a more rich taste that is added to this. 

Go ahead and add all the fresh parsly that your hreat fansys for it can never have anough for you know it's natures perfect food and it does wonders for you. 

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