Sunday Brunch │ Orange Crème Brûlée French Toast Recipe

I got a wild hair Sunday and wanted french toast.  then I saw oranges that needed to be used up and thought?  Hmmmm.  Here is what I did.

Ingredients:

• 6 eggs, lightly beaten
• 1 cup heavy cream
• 3⁄4 cup milk
• 3⁄4 cup fresh orange juice
• 1⁄4 cup firmly packed light brown sugar
• 2 tsp. vanilla extract
• 1 tsp. orange zest
• 1⁄2 tsp. salt
• 1 Tbs. Grand Marnier (I used orange extract since you can't buy booze here before noon on Sundays)
• 6 slices brioche, each 1 3⁄4 inches thick
• Softened unsalted butter for cooking and serving
• 6 tsp. granulated sugar
• Maple syrup for serving

In a bowl, whisk together the eggs, cream, milk, orange juice, brown sugar, vanilla, orange zest, salt and Grand Marnier until blended. Soak the bread slices in the egg mixture for 10 seconds per side. (This may take longer depending on how thick your bread is)

Set an electric fry pan to medium heat and brush with butter. When the pan is hot, cook the bread in batches (do not overcrowd), turning once, until golden and crisp, about 2 minutes per side. 

Transfer the French toast to a baking sheet. Sprinkle 1 tsp. granulated sugar evenly over the surface of each slice. Using a kitchen torch, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately with maple syrup and butter.

 

It was devine and my toddler ate it all up and demanded more!

Menu Plan │ Week 32

I was so happy with our share this week.  This is more of what I was expecting.  The broccoli and radishes will likely be eaten as snacks with hummus (I will add the hummus recipe I use at the end of this post)  Cucumbers will be made into a cucumber salad that hubby loves to munch on for a snack. Salad for this gorgeous head of lettuce and the onions are getting grilled up whenever possible.  Going to have to hit the farmer's market in search of tomatoes again.  I haven't found any so far and our plants are still pretty green.    

Friday - Lunch - eat out while running errands

Dinner - Grilled pork tenderloin and summer vegetable tian 

( I tried this recipe out and the potatoes didn't cook all the way through so I will be parboiling them.  Otherwise, it was super delicious.)

Saturday - Lunch -  Lemon Chicken Fettuccini

Dinner - Roast beef salad with shitakes

Sunday - Lunch - Prosciutto-wrapped mini fritattas

Dinner - Caprese macaroni and cheese

Monday - Lunch - Avocado tuna salad

Dinner - Grilled chicken and green beans in foil with bacon, tomatoes, and onions

(I cook the bacon a bit in the microwave to give it a start, and dice the onions and tomatoes.  I add a bit of olive oil, thyme, lemon juice, balsamic vinegar, salt and pepper, to the foil and put it on the top rack while the chicken cooks.  I have also used sun-dried tomatoes in this recipe)

Tuesday - Lunch - Turkey and hummus lettuce wraps

Dinner - Summer squash risotto

Wednesday - Lunch - leftovers

Dinner - Thai chicken tacos

Thursday - Play date 

Dinner - Mommy and toddler class

Here is the recipe I use for hummus almost weekly.  I buy jarred roasted peppers though, instead of charring them myself. 

Red pepper hummus for snacking and sandwich spread

I made a Pinterest page for all the recipes I have used.  You can find it here

Menu Planner │ Week 31

This week I get to work with cucumbers, radishes, lettuce, peas, broccoli and some little onions from our garden share.  I was disappointed that I only ended up with about a cup of sugar snap peas.  Most were so over ripe they were just gross.  And one head of the lettuce we received was rotten when I started pulling the leaves off.  My broccoli was also already turning brown and it stunk so bad I wouldn't eat it raw and can't' bring myself to even cook it.  I had to chuck it.  We did get some very good peas at the farmer's market along with summer squash and cabbage. And more garlic!  I really enjoyed the mellowness of the hardneck garlic we bought.

Friday - Lunch -  Garden salad with hard boiled egg

Dinner - Chicken fajitas with grilled peppers and onions

Saturday - Lunch - Chicken sandwiches and cucumber radish salad

Dinner - Butcher's Day Off Mushroom Pasta

Sunday - Lunch - Canadian Bacon Strata

Dinner - Summer squash pasta

Monday - Lunch - leftover strata

Dinner - Beef and cabbage stir fry

Tuesday -  Lunch - Chef Salad with honey mustard dressing

Dinner - Tortellini Primavera

Wednesday - Lunch - Summer Squash Tart

Dinner - Jerk pork with Caribbean salsa

Thursday - Lunch - leftover pork and rice

Dinner - Dinner out for mommy& baby class

Menu Planner │ Week 29

Just a few things in our garden box this week.  The onions smell so good!  I am not sure about what to do with the pea shoots so I will have to look that up.  Salad i'm sure. I want to grill those onions. 

The farmer's market opened this week and the turn out was pretty small, but we picked up some peas, hardneck garlic (with the scape on it!) and kohlrabi.  I haven't had kohlrabi yet, but I like almost anything that can be eaten raw and crunchy, and I think maybe I will roast some with potatoes since the weather is so cool this week.

I love peas from the garden!

Friday - Lunch - Fargo Street Fair

Dinner - Fargo Street Fair

Saturday - Lunch - Out for the day

Dinner - Grilled pork tenderloin and sweet potatoes in foil

Sunday - Lunch - Out with family for the day

Dinner -  Roasted chicken breasts and potatoes and kohlrabi

Monday - Lunch - Grilled mozzarella and tomato and basil sandwiches

Dinner - Beef Shwarma in the crockpot

Tuesday - Lunch - Grilled tilapia and vegetable packets

Dinner - Chicken tacos with grilled onions and peppers

Wednesday - Lunch - Pork sandwiches with cucumber salad (leftover pork tenderloin)

Dinner - Honey hoisin chicken sandwiches in the crockpot

Thursday - Lunch - Leftover chicken sandwiches and salad

Dinner - Mommy and baby class

Menu Plan │ Week 27

I plan my menus on Thursdays.  We receive our garden share that day and I take that with the circulars for the 2 grocery stores here to plan our meals for the week.  This week, the garden share was pretty disappointing.  I guess one cucumber, a tiny bit of bok choy and bok choy flowers, and  enough lettuce for 2 side salads is supposed to be enough for a family of 2 for a week.  I am not getting my money's worth so far this year. 

 When our local Farmer's Market opens for the season, they will be open on Mondays and Thursdays so this will still be a good day to plan.

This week, our supermarkets are having sales on ground beef and pasta, and other 4th of July foods.  Good time to stock up on a few things.  For summer, I pretty much look at the produce, dairy, and meat departments.  We don't go through too much in the way of cereal and I try to keep empty calories out of the house.  I can't eat it if it's not here!

I don't plan breakfast.  I just ask Ian if he wants waffles or cereal and then he has some yogurt and fruit with it.

So the plan for this week is

Friday - Lunch - Grilled chicken and cucumber salad

Dinner - Out for the 4th of July

Saturday - Lunch - Frittata with sausage & hash browns

Dinner - Hamburgers and hot dogs, potato salad, and grilled veggies

Sunday - Lunch - Out with family for the day

Monday - Lunch - Chicken cordon blue* with rice and broccoli

Dinner - Fajitas with grilled onions and peppers

Tuesday - Lunch - Pizza and Caesar Salad

Dinner - Crockpot pork roast with potatoes and carrots

Wednesday - Lunch - Soup and Sandwiches

Dinner - Tuna pasta salad and fresh tomatoes with basil

Thursday - Shanghai noodles with chicken

Dinner - Mommy and baby class

I really don't make anything too difficult.  I need quick and easy with Ian.  It is so much easier to have a plan than to stress about what I am going to cook each day.  I have linked to a recipe I use when there is one.  We almost always have a side of tomatoes with a meal right now.  They are fresh and delicious and I just cut one up in pieces and salt and pepper it and that is our appetizer  I sometimes mix the tomatoes with fresh Mozzarella and basil for a dinner side.  Otherwise, I keep lots of bite size raw veggies in the fridge like carrots, bell peppers, celery, broccoli etc and hummus for dipping.

*Note - I make a dozen or so of the cordon blue chicken breasts and freeze for use later.

I do use an app for my menu planning.  Pepperplate lets you import recipes from many different sites or add your own.   and has a grocery list.  You can also save menus for special meals!

Favorite Things Friday │ Salad

These matte gold serving utensils from SchoolHouse Electric & Supply!

Since we purchased a garden share this year, I need one of these!  Right now, I just load all the wet lettuce into a dish towel and go out to the yard and swing it around.  lol  I probably look pretty silly!

And a salad bowl

My favorite bottle for shaking up dressing.  It reminds me of the bottle in Practical Magic that they mix the maple syrup to banish the sheriff.

Hubby is a gadget guy so we have this mister and is great for oil and vinegar salads!

And of course salad bowls.  I love these simple white Corelle bowls.  They are light and sturdy!

Romaine lettuce for Caesar salads is a mainstay here.  But my favorite is a baby spinach and baby kale salad with honey mustard dressing, hard boiled egg, red bell peppers, shredded carrots, and red onion.  For honey mustard dressing, I just use 1 tbsp honey, 2 tsp Dijon mustard, dash or black pepper and a splash of water, I mix it all up in the bottom of the salad bowl, and then add the greens and toss.

My favorite salad making tip is to use the biggest bowl you have so you don't end up with stuff all over when you toss.

Happy Valentine's Day! │ Triple Chocolate-Orange Cookie Recipe

I made these Valentine's day to take to Mr. G at work today.  I can't believe what a mess!!!  But they are totally worth it.

Triple Chocolate-Orange Cookies

2 cups unbleached all-purpose flour
1/2 cup Dutch-processed dark cocoa
2 tsp baking powder
1tsp table salt
16oz, semisweet chocolate, chopped
6oz dark chocolate chips
6oz orange chocolate, chopped (1 Terry's Chocolate Orange)
4 large eggs
1 tsp vanilla
1 1/2 tsp orange extract
10 tbsp. unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar

1. Sift together flour, cocoa, baking powder, and salt in medium bowl; set aside.

2. Melt semi sweet chocolate in medium heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth; remove from heat.

3. In bowl of standing mixer fitted with paddle attachment, beat butter at medium speed until smooth and creamy, about 5 seconds. Beat in sugars until combined, about 45 seconds; mixture will look granular. Reduce speed to low and gradually beat in eggs, vanilla, and orange extract until incorporated, about 45 seconds. Add melted chocolate, chips, and orange chocolate in steady stream and beat until combined, about 40 seconds. Scrape bottom and sides of bowl with rubber spatula. With mixer at low speed, add dry ingredients and mix until just combined. Do not overbeat. Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.

4. Meanwhile, adjust oven racks to the upper-middle and lower-middle positions and heat oven to 350 degrees. Line two baking sheets with parchment paper. Leaving about 1 ½ inches between each ball, scoop dough onto parchment-lined cookie sheets with 1¾-inch ice cream scoop.

5. Bake, reversing position of the baking sheets halfway through baking (from top to bottom and front to back), until edges of cookies have just begun to set but centers are still very soft, about 10 minutes. Cool cookies on sheets about 10 minutes, slide parchment with cookies onto wire racks, and cool to room temperature. Cover one baking sheet with new piece of parchment paper. Scoop remaining dough onto parchment-lined sheet, bake, and cool as directed. Remove cooled cookies from parchment with wide metal spatula and serve.

Hope you enjoy!