October 20, 2014

Savory Herbes de Provence French Toast with Chive Butter and Sriracha

by Shannon

Breakfast is what’s for dinner tonight. I can’t imagine not liking breakfast food. I can eat eggs at any time of day or night and often eat hard boiled eggs as a¬†snack or scrambled eggs at dinner. Several months ago, after trying Sriracha mayonnaise, I decided to top a deviled egg with a few drops of Sriracha. I never looked back. That turned into me adding Sriracha to my scrambed, fried, or sunnyside up eggs as well. Just for kicks, I wondered what it would taste like to make a savory French toast and top it with Sriracha instead of syrup. You guys, I can’t even tell you how happy I am with this result: Savory Herbes de Provence French Toast with Chive Butter and Sriracha.

Herbes de Provence are added to the egg and milk mixture which coats thick slices of hearty bread. Cooked until golden brown, these slices are topped with a flavorful chive butter (I used I Can’t Believe It’s Not Butter Light and didn’t miss the extra calories!) and drizzled with as much (or as little) Sriracha as you want. The result is a mildly herby French toast with a buttery¬†tang and spicy bite. The floral herbes de Provence can easily be replaced with dried thyme or oregano and you can definitely leave off the Sriracha if you’d like (but why would you?). For an even bigger oniony bite, use the chive butter to brown the slices if you desire. Everything about this French toast¬†is savory and perfect for your next breakfast dinner. I’m ecstatic!

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Savory Herbes de Provence French Toast with Chive Butter and Sriracha (serves 2)

  • 2¬†tablespoons butter, softened
  • 1 tablespoon chopped chives
  • 1 tablespoon butter
  • 4 slices hearty bread¬†(such as French loaf or Artisan Wheat)
  • 4¬†eggs
  • 2¬†tablespoons milk
  • 1 teaspoon Herbes de Provence
  • 1/4 teaspoon salt
  • Sriracha

Combine the softened butter and chives in a bowl. Transfer to plastic wrap and keep in the refrigerator until ready to serve.

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Over medium-high heat, add remaining 1 tablespoon butter to a large skillet. While butter melts, whisk together eggs, milk, herbes de Provence and salt in a shallow dish. Add one slice of bread at a time and soak, flipping frequently, until saturated with egg mixture.

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Add 2 soaked slices to the hot skillet and cook until the bread is golden brown; flip and continue cooking, about 3-4 minutes per side. Transfer cooked slices to a plate and keep warm while cooking the remaining bread slices.

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Garnish each slice of French toast with one pat of chive butter. Drizzle with Sriracha.

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October 17, 2014

Banana Pumpkin Smoothies

by Shannon

After all of the cheese and wine I consumed last week in Buenos Aires, I need to get it together. Quite frankly, I’m tired of chicken, have no desire for salads, and can’t eat any more eggs. When I get into an eating rut like this, where I want to eat healthy but can’t stand to eat the same old, same old, I like to replace a meal with a smoothie a few times a week.¬†It’s the middle of October so it feels completely appropriate to break out the pumpkin. This¬†Banana Pumpkin Smoothie is the perfect fall meal that tastes more like a treat and keeps my pants fitting.

Vanilla yogurt,¬†canned pumpkin, orange juice,¬†and¬†frozen banana are the basis of this¬†smoothie which is jazzed up with¬†warm spices and a hint of brown sugar. Right around now, you can find all kinds of recipes for pumpkin pie smoothies but what makes this one unique and different is the addition of the banana and fresh orange juice. I always have slices of frozen banana in my freezer just for smoothies like this but if you don’t, a fresh banana will work fine, you just may want to add extra ice. I never thought to combine orange and pumpkin together but the flavors marry perfectly, giving this drink a light freshness you don’t typically get with fall pumpkin flavors. I’m sold.

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Combine yogurt, pumpkin, ice, orange juice, brown sugar, spices, and banana in a blender, and process until smooth.

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Garnish with dash of ground cinnamon, if desired. Serve immediately.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

October 15, 2014

Smoky Weeknight Chili

by Shannon

I was shocked the other day when I was driving around and noticed how few leaves are on the trees already. Didn’t summer just end? Did I miss the full color of bright yellow, red,¬†and orange leaves that I’m typically in awe over every single Autumn? It’s only the middle of October! And, I might add, it’s going to be 80 degrees in Philadelphia today! Where are my leaves?¬†I shake my head thinking about how quickly Christmas will be here, which means winter, which means cold, which means…sad face. I love Fall,¬†and all that comes with it: bright leaves, football,¬†pumpkin beer, and warm chili. I may not be able to¬†do anything about the leaves but I can certainly make some chili. This¬†Smoky Weeknight Chili is perfect for the busy person who doesn’t have time to hang out in the kitchen before dinner.

With two different kinds of beans and no meat, this vegetarian chili gets thick tomato flavor from tomato sauce, smokiness from fire-roasted tomatoes, and a warm, surprising undertone from cocoa powder. Don’t worry, there is nothing sweet about this chili which is hearty and fulfilling, even though it’s vegetarian. Sure you can add meat if you’d like but there is no need. The white beans are creamy, the chickpeas are chewy and the onion and peppers round everything out. This is a perfectly quick meal for the middle of the week in the middle of month like today.

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In a large saucepan heat the oil over medium-high heat. Add sweet pepper and onion; cook and stir for 4 to 5 minutes or until tender.

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Add beans and chili powder; cook and stir 2 minutes.

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Stir in tomato sauce, undrained tomatoes, brown sugar, and cocoa powder. Bring to boiling; reduce heat.

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Cover and simmer 25 minutes, stirring occasionally.

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Top with sour cream, green onions, and additional chili powder, if desired.

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Additions: None

Omissions: None

Substitutions:

  • Cannellini beans

Overall Rating: Like It

Source: Better Homes & Gardens magazine

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