Lazy French Toast
Why “Lazy”? It’s usually how I feel the next day after a party the night before. While grabbing milk for my coffee and wondering what to eat and feed this hangover, I found leftover baguette from last night’s wine extravaganza. There was about a loaf and a half left (I used it to accompany my spinach dip last night). You can also use french bread.
Ingredients: 1 to 2 loaves baguette. 3 eggs. 1/3 cup milk. 2 pinches salt. 1 stick melted butter. 1 tsp. vanilla. 2 tbsp. cinnamon (Quantity on the following depends on how much you want) – Craisins or raisins, sliced almonds and maple syrup.
Prep: I used a 9X13 pan. Melted the butter and spread it on the bottom and sides of the pan, then chilled the pan in the refrigerator while I sliced the bread 1/2 inch thick and set that aside. In a bowl, beat the eggs then add the milk, salt, vanilla and 1 tbsp. cinnamon. Get the pan out of the refrigerator and assemble. In a honeycomb pattern (see picture) place the sliced bread in the pan. Pour the egg mix evenly over the bread. Sprinkle craisins (or raisins) and sliced almonds in desired amount. Sprinkle 1 tbsp. cinnamon over everything.
Cook: Set oven to 400 degrees, pre-heat. Place pan in the center (Center of the rack, set in the middle). Cooking time 20 to 25 minutes.
Serve: As soon as you take the pan out of the oven, drizzle maple syrup in desired amount then serve. My family is casual when it comes to eating so I just put the pan on the table for everyone to serve themselves. I also leave out the cinnamon and maple syrup – the husband usually likes to add more of that stuff.
Enjoy!
Roasted Chicken with Chili and Corn bread
Sometimes you want to get creative but have no time to do everything from scratch. I have several “semi home-made” methods with store-bought roasted chicken. Here’s what I did with it today.
My daughter and I would play “Top Chef” at home. She would pull ingredients from the refrigerator and the pantry, then I have 30 minutes to come up with a meal… not just a dish, but a whole meal.
Unlike Top Chef, my ingredients are pretty normal. I don’t normally have eel, black licorice or exotic mushrooms around the kitchen. Today, she pulled these ingredients, along with some left overs from the roasted chicken we had the other day.
For those who don’t know my food blogging style, I am not as detailed as a real food blogger. I just slap things together most of the time but feel free to ask me anything if you need more detail. The ingredients are, corn bread mix, 2 cans of chili, 2 tbsp steak sauce, 4 tbsp bbq sauce, Baja mix veggies and roasted chicken (I normally get the herb flavored roast, but you can choose any type that will go with the sides). Let’s get started!
- Cook the corn bread following the package instructions, but add 1 cup of the Baja mix veggies for every 7 oz bag of corn bread mix.
- Follow heating instructions of chili, adding the steak sauce and bbq sauce – depending on how you like your chili, adjust the amounts of steak sauce and bbq sauce you add.
- Heat up your roasted chicken in the oven, microwave or pan.
- Plate it up.
My favorite was how the corn bread turned out. That was a pleasant surprise and that I was done plating under 30 minutes! Have fun with it if you try this! Happy cooking.
For this recipe,
Chunky & Moist Corn Bread
No Low fat/sugar free substitutions 2 sticks butter 1 cup white sugar 1 can evaporated milk 4 eggs 16 OZ sour cream (1 tub) 1 package each – Marie Calender’s corn bread mix and Krusteaz corn bread mix 2 cans whole kernel corn drained 2 cans cream style corn. See below for dip ingredients.
To prepare: Soften butter, mix sugar in until syrup like then add everything else one at a time in the order listed above – while hand mixing. Mix until somewhat like a brownie mix – a little softer than brownie mix. Pour into two 9X13 greased pan. Pre-heat oven at 325 – cook for 50-60 minutes or until set and lightly browned.
For corn bread dip: mix some whipped salted butter and add honey until it is sweet & buttery enough for you.
For chili dipping corn bread: Reduce the above ingredients to 1 can whole kernel corn & 1 can cream style corn. But you can keep it at 2 cans each if you want your cornbread packed and filling. This recipe is very forgiving… just have fun with it. To the batter, add 1/2 cup red pimento, 1/2 cup green chili (Ortega mild), 1/2 cup chopped yellow cheddar (to the size of half a raisin). mix all by hand. Cooking time may be 55-65 minutes. Right before serving, sprinkle some finely grated cheddar on top, put back in oven until cheese is slightly browned & melted.
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