Good morning! Wouldn’t you like to wake up to this homemade breakfast?
I love muffin tin recipes because they bake quickly and make cute individual portions….especially for kids! This is a delicious recipe for the weekend, but next time I am going to make an extra batch of muffin tin French toast and refrigerate it. Then zap it in the microwave to heat through for a quick homemade breakfast before the kids head off to school! (Plus the syrup made enough for another batch of French toast.)
Muffin Tin French Toast
adapted from the book Muffin Tin Chef by Matt Kadey
- 6 sliced whole-grain bread
- 3 large eggs
- 1/3 cup milk
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup fresh or frozen raspberries (or any choice of berry)
- 1/3 cup pure maple syrup
- 1/2 teaspoon cinnamon
- 1 teaspoon cornstarch
Cut the bread into 1 inch cubes. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt together. Stir in the bread cubes and let sit for 5 minutes to absorb.
Preheat the oven for 350°. In a small sauce pan, combine the berries, maple syrup and cinnamon over medium heat. Bring to a boil and simmer for 5 minutes, stirring constantly. Stir in the cornstarch and simmer for 1 minute. The syrup should start to thicken.
Divide the bread cubes in a 12-count muffin tin. Bake for approximately 22 minutes, until they are golden on top and the egg has set.
Serve warm with the berry syrup on top.
Refrigerate the leftover syrup.
Old world recipes can be very difficult to pass on from generation to generation. Back in the day, recipes were not written down and made from memory. Since they weren’t written down, you just add a little of this and a little of that until you get the “right consistency” and if not you add a little more of this and that.
As I grew older and took interest in cooking, I wanted to learn from my Grandmas how to cook their traditional meals. I didn’t want to see these recipes lost forever. Funny thing, as I look back it seemed like some recipes were a big family secret.
Today I made one of my favorite main Czech dishes and transcribed the recipe with measurements. Measurements are a bonus because some of the old cook books that my Grandma owned listed ingredients without measurements. I think you were just supposed to know what to do!
This recipe is so easy and the gravy is absolutely delicious! Gravy always seemed to be so daunting to make from scratch…but really it is easy!
Czech Chicken Paprika
- 2 TB cooking oil
- 1 onion, diced
- 8 pieces of chicken (breast & thighs with skin on)
- 8 cups of water
- 2 TB paprika
- S & P
Chicken Paprika Gravy
- 1 cup flour
- ¾ cup water
- 1 cup sour cream
- 4 TB paprika
- 1 teaspoon salt
In a large dutch oven or stock pot, add cooking oil and onions over high heat. Cook until the onion softens. In the meanwhile, salt and pepper chicken pieces. Place in the pot, skin side down. Cook until the skin is browned scraping the bottom of the pot, then flip and brown the other side. Add 8 cups of water to cover the chicken and bring to a boil. Cook chicken in boiling water for one hour. Reduce the heat, transfer chicken to a platter and strain the juice. (I use a slotted spoon to get little pieces out)
For the gravy, whisk flour and water in a small mixing bowl, getting all of the lumps out. This will create a paste. Whisk the paste into the large pot of chicken juices, constantly whisking until the gravy comes to a boil and it will slightly thicken. Add sour cream, continuing to whisk to get any lumps out. Then season with paprika and salt. Let gravy simmer for approximately 10 minutes. Place the chicken back in the pot to heat through.
Serve chicken pieces on a large platter with a gravy boat filled with hot gravy. Traditionally this would be served with dumpling. But it is also delicious with egg noodles.
…and for the The Triscuit Summer Snackoff – Challenge 2! Triscuit – check! Peas – check! and at least one other ingredient – check!
This time I am even more determined that it would be great to meet Martha Stewart!
My inspiration for this recipe came to me as I was making a batch of homemade hummus. I actually get cravings for hummus! It wasn’t until I started working after college that I was enlightened about a little family owned mediterranean restaurant in my neighborhood. I remember having hummus for the first time and I will admit that I was not impressed. But I loved the rest of the food and after trying hummus a few more times, I became addicted. It is a great healthy snack – and yes, I do crave it! Always wondered if I am the only one?
I’ll be honest…this is totally my creation, I didn’t even check the web to see if there were recipes already like this! So here is a basic hummus recipe with the addition of green peas! The green peas sweetened and “freshened” the hummus. Traditional hummus does not have the most eye-appealing color, so the bright green from the green peas really made for a beautiful presentation!
Green & Chick Pea Hummus
1 large clove garlic
1 – 15 ounce can of chick peas
½ cup frozen green peas; thawed
¼ cup tahini (sesame paste)
¼ cup lemon juice
¼ cup extra virgin olive oil
In a food processor, add garlic clove to mince. Add remaining ingredients, one at a time while blending. If the mixture is too thick, gradually add up to 1/4 cup of water until you reach a preferred consistency.
The weather was absolutely perfect this past weekend! Cool, low humidity and the perfect time to pull out the big pot to do some canning.
During the week, my kids and I went raspberry picking to a nearby farm. Raspberries were just in season to start picking. For a low volume day, we still ended up filling 5 pints. My kids helped themselves to plenty of raspberries while picking. So once we arrived back home, I picked through them and layered them on cookie sheets to freeze them for later use.
In the past, I had canned blueberry jam which lasted us all winter. The kids especially loved adding a small dollop to plain yogurt (which I feel is way healthier than eating other yogurt that is filled with sugar).
Raspberry Preserves were so easy to make and only took 2 ingredients – raspberries and sugar! Raspberries are considered to be a low pectin fruit, though I was able to get it to thicken enough. Somewhere between a sauce and jam. But boy, it is delicious! I secretly was grabbing a spoon and pulling out a jar from my fridge…yes eating it by the spoonful! But don’t tell…
Can’t wait to use it in future recipes (keep an eye out!), spread on toast, mixed in yogurt, topped on ice cream! Oh my!
(or just eat by the spoonful…if you can’t resist)
2 lbs. fresh raspberries
4 cups sugar
Combine the berries and sugar; let stand until the juices begin to flow about 10 minutes. In a large saucepan, bring to a slow boil until sugar dissolves. Stir frequently until the mixture thickens. Remove from heat. Ladle hot preserves into sterilized jars, leaving a 1/4 inch headspace. Place the 2 piece cap on the jar. Process for 15 minutes in a boiling water canner.
Today I entered the Triscuit Summer Snackoff and a chance to meet Martha Stewart! Why not…she is someone I would love to meet and I always have Triscuits in my pantry.
This recipe was inspired by my Star Spangled Tartlets – a bite-sized dessert that I made for the 4th of July. Instead of using pie crust to make tartlets, the similar ingredients could be used as a spread or topping on the Triscuit. These would make a great savory-sweet appetizer or dessert to make up in a pinch! The sweet berry pie filling and cheesecake spread paired nicely with a savory Rosemary & Olive Oil Triscuit. My husband even said it was like a party in his mouth with all of the different flavors. It actually take a lot to impress him.
Ha! So wish me luck!!
Triscuit Berry Cheesecakes
• 2 cups fresh mixed berries (strawberry, blueberry)
• 1/3 cup water
• 1/2 cup sugar
• 2 TB corn starch
• 2 TB butter
• 1 (3-ounce) package cream cheese, softened
• 2 tablespoons butter , softened
• 1 teaspoon vanilla
• 1 cup confectioners’ sugar
• Box of Rosemary & Olive Oil Triscuits
• sliced almonds to garnish
Place the first 5 ingredients in a heavy saucepan, bring to a boil, stirring constantly until thickened. Remove from heat and cool.
Using an electric mixer, on high, beat the cream cheese and butter until smooth and fluffy. Lower the speed and add vanilla, then gradually add the sugar.
To assemble: Place Rosemary & Olive Oil Triscuits neatly on a serving platter. Spread cream cheese mixture on each cracker and top with a dollop of berry filling. Place a few sliced almonds on top to garnish.