My kids love French toast but sometimes I think it’s a little boring. Normally I make it with cinnamon swirl bread, but to exciting French toast, try using banana bread, pumpkin bread or any other quick bread. When I make bread like this I usually make two loaves. We eat one and I freeze the other to use for French toast. Here are the secrets to success with this type of French toast:

1- Slice the bread thin.

2- Toast the bread or let it sit out overnight so it become dry and will absorb the egg/milk mixture.

3- Whisk some cinnamon into the egg/milk mixture for extra flavor.

My kids love French toast but sometimes I think it’s a little boring. Normally I make it with cinnamon swirl bread, but to exciting French toast, try using banana bread, pumpkin bread or any other quick bread. When I make bread like this I usually make two loaves. We eat one and I freeze the … Read more →

I’m still making soup a couple of times a week for my father-in-law who is transitioning to living alone with my mother-in-law in a nursing home. I’m always looking for something new to try and this one caught my eye. It’s from the Soup Sisters Cookbook. I’ve adapted their recipe a bit. This is similar to egg drop soup, but has the added kick of lemon juice and zest and also has some chicken and orzo in it. I added carrot to make it more colorful as well. This comes together about as quickly as you can boil the broth, so it’s great for a quick weeknight meal. We had this with pumpkin bread and some three bean salad.

Chicken Orzo Lemon Soup

 

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Ingredients

• 8 cups chicken broth
• ¾ cup orzo (I used gluten-free)
• ½ cup thinly sliced carrot rounds
• 3 eggs, beaten slightly
• Juice of two lemons
• Zest of 1 lemon
• 1 cup chopped cooked chicken
• 5 ounces fresh spinach
• salt and pepper

Instructions

1. Bring the broth to a boil in a large pot. Add the carrots and orzo and cook until tender, about 5 minutes. While stirring, drizzle in the eggs, continue stirring another 30 seconds until the eggs are cooked in threads. Add lemon juice and lemon zest. Add chicken, spinach and season with salt and pepper. Bring to a boil, then serve.

3.2.1249

I’m still making soup a couple of times a week for my father-in-law who is transitioning to living alone with my mother-in-law in a nursing home. I’m always looking for something new to try and this one caught my eye. It’s from the Soup Sisters Cookbook. I’ve adapted their recipe a bit. This is similar … Read more →

I like to roast my carrots in the oven to give this soup a bit of a smoky flavor. Serve with a couple of croutons on top or a few leaves of mint.

5.0 from 1 reviews

Roasted Carrot Soup

 

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Ingredients

• 2½ lbs carrots, peeled, cut into 3 inch pieces
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 40 ounces chicken broth
• 1 tbsp fresh grated ginger
• salt and pepper to taste
• pinch of nutmeg
• 2 tbsp heavy cream
• 1 tbsp butter
• 1 tbsp orange juice

Instructions

1. Roast the carrots at 375 for 1 hour, until soft and beginning to brown
2. Cook onion and celery in olive oil in a soup pot over medium high heat until onion is translucent.
3. Add the ginger, carrots, chicken broth, salt, pepper, nutmeg, cream, butter and orange juice.
4. Bring to a boil.
5. Using a hand blender, puree the soup.
6. Cook another 10-15 minutes on simmer.

3.2.1249

I like to roast my carrots in the oven to give this soup a bit of a smoky flavor. Serve with a couple of croutons on top or a few leaves of mint. 5.0 from 1 reviews Roasted Carrot Soup   Print Ingredients 2½ lbs carrots, peeled, cut into 3 inch pieces 2 tbsp olive … Read more →

I often make this recipe with chicken, but recently I gave it a try with shrimp and it was fantastic. Buy your mangoes a couple days ahead so they can ripen. I love this dish because it’s sweet and creamy,  but with a kick and it cooks so quickly.

Mango Shrimp

 

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Ingredients

• ½ cup yogurt
• 2 garlic cloves
• ⅛ cup lemon juice
• ¼ fresh cilantro
• ¼ cup fresh parsley
• 1 tsp paprika
• 1 tsp cumin
• ¼ cup olive oil
• salt and pepper to taste
• 1 lb shrimp, peeled
• 2 mangoes, peeled, diced
• Cooked rice

Instructions

1. Place the yogurt, garlic, lemon juice, cilantro, parsley, paprika, cumin, olive oil and salt and pepper in the food processor and blend completely.
2. Marinate the shrimp in this mixture for 2-4 hours.
3. Place in an 8x11 baking dish and bake at 400 for 15 minutes, or until the shrimp is cooked through.
4. Serve with rice and mangoes.

3.2.1249

I often make this recipe with chicken, but recently I gave it a try with shrimp and it was fantastic. Buy your mangoes a couple days ahead so they can ripen. I love this dish because it’s sweet and creamy,  but with a kick and it cooks so quickly. Mango Shrimp   Print Ingredients ½ … Read more →

Chicken legs are one of my weeknight panic dishes. On the nights when I can’t think of a single thing to make or don’t have time to stand in front of the stove, I pull a package out of the freezer, dump them on a baking sheet and bake them while I am doing something else. If they’re thawed, they bake in a little over an hour. If they are frozen, it takes about an hour and 45 minutes to two hours. Usually I make a quick barbecue sauce. Every single person in my household eats theses, so it is always a winner.

One night last week when I was dealing with a deadline, had a kid to drive to his volunteer job, and had no time to think about dinner, I pulled my trusty chicken legs out of the freezer again. Only this time, I decided to change up the sauce and made this 3 ingredient maple mustard glaze that was fabulous!

Maple Mustard Chicken Legs

 

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Ingredients

• 12 chicken legs
• ¼ maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar

Instructions

1. Season the chicken legs with salt and pepper and bake at 400 for about an hour and 15 minutes, until they are brown and crunchy.
2. Spread the glaze on the legs and bake another 5 minutes.

3.2.1249

Chicken legs are one of my weeknight panic dishes. On the nights when I can’t think of a single thing to make or don’t have time to stand in front of the stove, I pull a package out of the freezer, dump them on a baking sheet and bake them while I am doing something … Read more →

Minstrone soup is my latest creation in my soup extravaganza. I love the way this smells – like a full meal. This makes a wonderfully thick soup that is very filling. I used fresh beans, but you could use frozen without a problem.

4.7 from 3 reviews

Minestrone Soup

 

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Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 ribs of celery, chopped
• 2 cloves of garlic, chopped
• 5 carrots, peeled and thinly sliced
• 1 medium zucchini, halved the long way then thinly sliced
• 2 15 ounce cans of diced tomatoes
• 32 ounces chicken broth
• 32 ounces vegetable broth
• 1 15 ounce can kidney beans
• 1 cup fresh green or yellow beans, cut into 1 inch pieces
• salt and pepper to taste
• Leaves from two sprigs of oregano
• 5 basil leaves, chopped
• 1 cup elbow macaroni (I used gluten-free)
• ½ cup grated Parmesan cheese

Instructions

1. Heat a large soup pot over medium high heat. Add the oil, onion, and celery, cooking until the onion softens and starts to brown.
2. Stir in garlic and carrots and cook for 2-3 minutes. Stir in zucchini and cook another 3 minutes.
3. Add tomatoes, both broths, kidney beans, green beans, salt, pepper, oregano and basil. Increase heat to high and bring to a boil. Cook until the beans are tender.
4. Reduce the heat to low and stir in the pasta. Cook until it is tender.
5. Stir in the cheese and serve.

3.2.1249

Minstrone soup is my latest creation in my soup extravaganza. I love the way this smells – like a full meal. This makes a wonderfully thick soup that is very filling. I used fresh beans, but you could use frozen without a problem. 4.7 from 3 reviews Minestrone Soup   Print Ingredients 2 tablespoons olive … Read more →

It is definitely soup season, but at my house I’m making soup several times a week to feed my father-in-law (a true soup fan) while my mother-in-law is in rehab for a nasty fall. I’m making big batches, so we can have some dinner, I can send some home with him, and I have some to freeze. At the rate I’m going, I’m completely set should we be snowed in all winter.

My latest creation is mushroom kale soup. It’s hearty, it’s healthy, and it was easy to make. This was fantastic served with garlic bread.

5.0 from 1 reviews

Mushroom Kale Soup

 

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Serves: 8

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 carrots, peeled and thinly sliced
• 15 ounces of baby bella or white mushrooms, thinly sliced
• 4 ounces of mixed mushrooms, thinly sliced (oyster, chanterelle, shitake, portabella, whatever you like)
• salt and pepper
• 3 sprigs fresh thyme
• 2 sprigs fresh parsley, chopped
• 32 ounces mushroom broth
• 32 ounces chicken broth
• 2 large leaves of kale, stem removed, chopped
• 1½ cups cooked brown rice

Instructions

1. Heat the oil in a large pot over medium high heat and add the onions, cooking until they soften. Stir in the carrots and cook about 5 minutes on medium heat.
2. Stir in the mushrooms and cook for 2-3 minutes.
3. Add salt and pepper, stripped leaves from the thyme, parsley and the two types of broth
4. Bring to a boil and add the kale.
5. Cook on medium high until the carrots are fork tender, about 10 minutes.
6. Stir in the rice.

3.2.1249

It is definitely soup season, but at my house I’m making soup several times a week to feed my father-in-law (a true soup fan) while my mother-in-law is in rehab for a nasty fall. I’m making big batches, so we can have some dinner, I can send some home with him, and I have some … Read more →

OMG. That’s what I’m filing this recipe under. I found it online (this recipe is all over the Internet, so I’m not sure who to credit – it is on the King Arthur site so I’ll say it came from there). I tweaked it and then we ate it for a week, moaning each time. It’s rich, fudgy, satisfying and evil.  Except it’s made with zucchini so it must be totally good for you. Right? I’m going to make this every year with my overabundance of zucchini.

One ingredient that you might be unfamiliar with is chocolate extract. I ordered it from King Arthur, but you can also find it on Amazon. It’s like vanilla extract and I add it to chocolate recipes. It enhances the chocolate flavor and makes it even deeper and richer.

5.0 from 1 reviews

Chocolate Zucchini Cake

 

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Ingredients

• 2¼ cups flour (I used Cup4Cup gluten-free)
• ½ dark cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1¾ cups sugar
• ½ cup (1 stick) unsalted butter, room temperature
• ½ cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon chocolate extract
• ½ cup buttermilk
• 2 cups grated unpeeled zucchini (about 2½ medium)
• 1 6-ounce package (about 1 cup) semisweet chocolate chips
• Read More http://www.epicurious.com/recipes/food/views/Chocolate-Zucchini-Cake-907#ixzz2fMCr6F8p

Instructions

1. Preheat the oven to 325 degrees. Spray a 13x9 baking pan with cooking spray.
2. Cream butter, sugar, and oil together. Stir in the dry ingredients, alternating with the buttermilk, until completely blended.
3. Stir in the zucchini and pour into the pan.
4. Sprinkle the chocolate chips on top.
5. Bake for 50 minutes.
6. Spread the chocolate chips around the top of the cake to make a frosting as soon as you take it out of the oven.

3.2.1249

OMG. That’s what I’m filing this recipe under. I found it online (this recipe is all over the Internet, so I’m not sure who to credit – it is on the King Arthur site so I’ll say it came from there). I tweaked it and then we ate it for a week, moaning each time. … Read more →

Quick dinners have been needed around our house lately. My mother-in-law is in a rehab facility and we visit her every night after dinner. I need to be able to work a full day, get something on the table and hopefully get home in time to have a few minutes to catch up on email or have a little me time. This new schedule is a challenge, but I won’t skimp on dinner. Instead, I’ve been making some quicker things that don’t require a lot of time. This recipe is ready in the time it takes to boil spaghetti. I’ve adapted it from a recipe I ripped out of some unknown magazine. Wish I could say which one, but there’s no identifying features on it.

Quick Pasta Dish: Spaghetti with Bacon and Artichokes

 

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Ingredients

• ½ package of bacon, diced
• 3 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• salt and pepper
• 1 cup white wine
• 2 tbsp chicken broth
• 12 ounces frozen artichoke hearts
• ½ cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• ½ lb spaghetti (I used gluten-free)

Instructions

1. Cook the spaghetti until al dente. Reserve 1 cup of the cooking water to use in the pasta.
2. While the pasta cooks, cook the bacon in the oil over medium high in a large skillet until it is cooked through and brown. Stir in the onion and garlic and cook until softened. Season with salt and pepper.
3. Add the wine and broth. Bring to a boil and add the artichokes and cook until they are hot.
4. Once the pasta has cooked, stir the reserved cooking water into the sauce, and bring the sauce to a boil, whisking in the cheese and stirring in the parsley. Add the pasta and serve with additional cheese for topping.

3.2.1249

Quick dinners have been needed around our house lately. My mother-in-law is in a rehab facility and we visit her every night after dinner. I need to be able to work a full day, get something on the table and hopefully get home in time to have a few minutes to catch up on email … Read more →

 This is one of my go-to recipes because it’s fast, I always have the ingredients on hand and my teenage son loves it. I’m making a lot of soup lately. My mother-in-law fell and broke her arm and is in a rehab facility. My father-in-law loves soup so I’m making 2-3 pots a week so he has something to eat. This recipe is adapted from the one in Martha’s Cooking School book by Martha Stewart.

Easy Cream of Broccoli Soup

 

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Ingredients

• 1 onion, chopped
• 5 tbsp butter
• ¼ cup flour (I used gluten-free)
• 64 ounces chicken stock (two cardboard containers: I like low-sodium organic
• 5 big broccoli crowns cut into smaller pieces
• salt and pepper to taste
• ¼ cup shredded cheddar cheese
• ¼ cup grated Parmesan cheese
• ¼ cup heavy cream
• pinch of dry mustard
• pinch of nutmeg

Instructions

1. Cook the onion in the butter over medium high heat until it is softened in a large pot. Stir in the flour and cook for about a minute.
2. Whisk in the chicken broth. Bring to a boil and add the broccoli. Cover and cook until tender.
3. Add salt and pepper. Using an immersion blender, blend the soup until it is smooth.
4. Stir in the cheeses, cream, dry mustard, and nutmeg until cheese is melted.
5. Taste and adjust the seasoning (I find it always needs more salt than I originally think. If you don't add enough, this tastes very bland. It needs at least 1½ teaspoons).

3.2.1249

 This is one of my go-to recipes because it’s fast, I always have the ingredients on hand and my teenage son loves it. I’m making a lot of soup lately. My mother-in-law fell and broke her arm and is in a rehab facility. My father-in-law loves soup so I’m making 2-3 pots a week so … Read more →