Banana Jam French Toast

Banana Jam French Toast

Ingredients

• 2 slices sandwich bread

For dredging:

• 1 egg, beaten
• 1 teaspoon water
• 1 teaspoon milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 teaspoon orange zest
• juice from 1 orange slice (1/8 orange)

For filling:

• 1 medium banana, peeled and sliced
• 1 generous tablespoon jam
• 1 tablespoon milk
• 2 tablespoons butter
• Confectioners sugar
• Maple syrup

Directions

1. Whisk egg, water, 1 tablespoon milk, vanilla, cinnamon, orange zest, and orange juice together in a shallow bowl.  Dip both sides of each slice of bread in the mixture.  Allow bread to sit in bowl while you prepare the stuffing.
2. In a small sauce pan over low heat, add 1 tablespoon milk, banana slices, and jam.  (I used blackberry jam, but I think raspberry jam would be best.)  Cook for 5 to 7 minutes, stirring occasionally with a spatula.
3. Using a medium skillet over medium-high heat, add the butter.  When butter is melted, add bread to pan, cooking each side for 3 to 4 minutes each. 
4. When plating, add the one bread slic eto the plate and top with banana filling.  Place other bread slice on the top and dust with confectioners sugar.  Add two orange slices as garnish.  Maple syrup optional.

Parmesan Crusted Chicken

Thanks to Women's Health magazine for a fantastic recipe that was really easy to make.  Their recipe for Crispy Parmesan Chicken included ingredients that I already had in the house, and it took less than an hour to complete (which is a success story in itself).  I highly recommend this recipe!

Parmesan Crusted Chicken

Ingredients

• 4 boneless chicken breasts
• 1 cup bread crumbs
• 2 tablespoons fresh parsley, washed and roughly chopped
• 2 tablespoons grated Parmesan cheese
• 1/2 tablespoon dried Italian seasoning
• 2 egg whites
• 2 tablespoons butter
• 2 tablespoons caper
• 2 tablespoons Dijon mustard
• 1 1/2 tablespoon freshly squeezed lemon juice (about 1/2 of a really juicy lemon)
• vegetable oil
• salt and pepper

Directions

1. Butterfly each chicken breast so that you end up with 8 pieces in total.  Cut excess fat off and rinse.
2. In a wide bowl, combine bread crumbs, cheese, and Italian seasoning.  
3. In another bowl, beat egg whites slightly. 
4. Season chicken with salt and pepper. 
5. Heat oil in a frying pan at medium heat.  Dip two chicken breasts (one at a time) into the egg whites and then into the crumb mixture.  Add chicken to pan and cook each side for about 3-4 minutes.  Transfer to a platter to rest and lightly cover with foil.  Repeat with the rest of the chicken.
6. While the pan still at medium heat, add butter.  Once butter is melted, stir in capers, mustard, and lemon juice.  Use a wooden spoon or spatula to deglaze the pan.  Heat for about 1-2 minutes.  Turn off the heat and add parsley.
7. Transfer sauce to a small bowl before serving.

Potato Pancakes (Latkes)

A bonus day-off from school usually means that I will be spending the majority of my time watching the Food Network.  However, I'm not a huge fan of every show so I had to settle for channel surfing.  Lucky for me, I stumbled upon a PBS special of Julia Child's cooking show.  It was my first time watching her show, and I was excited to see that she was making an array of potato dishes!  Anyone who knows me knows that I'm obsessed with potatoes; they are my favorite. :)  I only caught the tail-end of the episode, but she was teaching us how to make potato pancakes.  I love latkes, and I was inspired by her techniques.  If I didn't witness her squeezing the water from her potato gratings, I would have had disastrous pancakes.  The following recipe may be enjoyed with any meat dish, and latkes are tasty with sour cream or apple sauce.

Potato Pancakes (Latkes)
makes 7-8 latkes

Ingredients

• 4-5 medium-sized potatoes
• 1 tablespoon onion powder
• 2 eggs beaten
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• salt and pepper
• vegetable oil

Directions

1. Peel and wash the potatoes.  Keep them in a bowl filled with cold water.  Using a box grater, grate the potatoes and keep the shavings in a separate bowl.  Don't worry about the ends of the potatoes as you're grating...just throw them out because it's not worth scratching up your knuckles and hands on your box grater!  Once all the potatoes are grated, use a cheese cloth or paper towels to wrap around handfuls of potatoes (one at a time) and squeeze the water out.  Keep these dried shavings in a mixing bowl.  Continue until all the shavings have been squeezed.
2. Add the onion powder, eggs, flour, garlic powder, salt, and pepper to the mixing bowl.  Toss the mixture together with a fork until all ingredients seem combined.  It should almost look like coleslaw.
3. Using a frying pan at medium heat, add 2 tablespoons of vegetable oil to the pan.  When the oil is heated, add ladles/spoonfuls of the potato mixture to the pan.  Flatten the latkes out a bit because they will cook in the shape you drop them in!  Cook the pancakes on each side for 3-4 minutes.  Add more oil when necessary.

Simple Vanilla Icing

NE is playing NY today.  Time to bake treats in honor of my Patriots...Using my sugar cookie recipe, I created cookies that were easy to decorate with vanilla icing and colored sugar.  The icing was especially easy to make with my new immersion blender and whisk attachment. :)  Go Pats!

Simple Vanilla Icing
makes 1 cup  

Ingredients

• 1 1/2 cups confectioner's sugar
• 1 teaspoon vanilla extract
• 3 tablespoons milk

Mix ingredients together with the immersion blender (or another electric mixer).  Add more sugar for a thicker frosting or more milk for something less stiff.





Suggestion: Try this with Old-Fashioned Sugar Cookies or Shaped Sugar Cookies!

Cornbread Muffins

I have been seeking the perfect cornbread recipe for a very long time.  This recipe can be used to make a loaf of cornbread or for muffins.  These are a great addition to a comforting dinner or as a breakfast treat.  I ate mine with the Neely's Honey Butter, which consists of a softened stick of butter and 2 tablespoons of honey.  Just mix these two ingredients together with a wooden spoon to make honey butter...can't get much easier than that!

Corn Muffins

Ingredients

• 2/3 cup (1.5 sticks) butter, softened
• 1 cup granulated sugar
• 3 eggs
• 1 2/3 cups milk
• 2 1/3 cups all-purpose flour
• 1 cup cornmeal
• 4 1/2 teaspoons baking powder
• 1 teaspoon salt

Directions

1. Preheat the oven to 400 degrees F.
2. In a medium bowl, use an electric mixer to cream butter and sugar.  Combine the eggs and milk in a separate medium bowl.  In another bowl, combine the flour, cornmeal, baking powder, and salt.  Add the flour mixture and egg mixture alternately to the creamed mixture.  
3. Thoroughly grease your mini-muffin tins with Pam Baking Spray.  Bake the muffins for 18-20 minutes.  **Note: I was nervous about rotating the pans during baking because I did not want to to interrupt the rising of the bread.  This recipe makes about 20 mini-corn muffins.  For a loaf of cornbread, grease a 13" x 9" baking pan and bake for 23-27 minutes.