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Icing Glazed French Toast

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Icing Glazed French Toast! This is one of those days where little effort produces extraordinary results. I recently purchased a loaf of homemade raisin bread at the Amish Market, the kind smothered in gooey white icing. Later on, I plumped some raisins to add to the glaze, beat a couple eggs, and Voilà. Within minutes, it was transformed into a bakery-fresh gourmet breakfast. The best part, in my opinion, is being able to slice and eat as the craving hits. You can thank me later.

ICING GLAZED FRENCH TOAST

Ingredients:

1/4 cup raisins

Boiling water

1/2 cup powdered sugar

1-2 tablespoons boiling water

2 large eggs, beaten

1 tablespoon milk

1/2 teaspoon cinnamon

1-2 tablespoons vegetable oil

2 slices raisin bread, cut into quarter triangles

Instructions:

Place raisins in a heatproof dish. Boil water. Pour just enough water over raisins to cover. Stir. Let raisins sit 10 minutes to absorb liquid. Drain, if necessary. Meanwhile, sift powdered sugar into a bowl. Gradually add enough boiling water, stirring constantly, until mixture is smooth and appears like thick cream. It should coat the back of the spoon. Fold the raisins into the icing glaze. Set aside. In a shallow dish, whisk beaten eggs, milk, and cinnamon. In a large skillet over medium heat, warm vegetable oil. Dip each portion of raisin bread into the egg batter. Flip to soak bread completely; coat both sides evenly. Transfer to skillet; cook 3-4 minutes per side until golden brown. Drizzle with raisin icing glaze. Serve immediately.

Huevos Rancheros

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Huevos Rancheros! The nice thing about a breakfast like this is it’s basically made from leftovers. Beef roast. Check. Baked potatoes. Check, check. If you need ingredients on short notice, no worries. Substitute cooked chicken instead. Potatoes with the skin on cook very quickly in the microwave before being transformed into tasty hash browns. Just remember to pierce them first. Then cook on High for 5 minutes each. For this morning’s heuvos rancheros, I skipped the tortillas and substituted a couple of corn chips for crunch. It’s all good.

HUEVOS RANCHEROS

Ingredients:

2 1/2 cups beef, cooked and shredded

10 ounce can diced tomatoes with green chilies, mild

1/3 cup onion, chopped

3/4 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon sea salt

1-2 tablespoons olive oil

2 potatoes, baked and cut into cubes

1/2 teaspoon seasoned salt

1/2 cup cheddar cheese, shredded

2 tablespoons butter

4 eggs

Fresh cilantro

4 tortillas or corn chips

Fresh cilantro

Instructions:

Combine shredded beef, diced tomatoes with green chilies, chopped onion, cumin, oregano, and sea salt in a large saucepan. Simmer 5 minutes or until most of the liquid has evaporated. This makes the beef moist and tender. Set aside. In a skillet over medium heat, drizzle olive oil. Add cubed potatoes. Sprinkle with seasoned salt. Cook 5 minutes or until golden brown. Do not stir. Turn potatoes for a crispy finish; cook 5 minutes longer. Drizzle in more olive oil, if needed to avoid burning. Remove potatoes from heat when desired texture is reached. Sprinkle with cheddar cheese. In another skillet over medium heat, melt 2 tablespoons butter. Crack 4 eggs into the skillet. Fry eggs sunny side up in butter, 3-4 minutes for runny yolks. To assemble huevos rancheros, layer corn chips or a tortilla on the plate. Next, add spicy meat mixture, then crispy hash brown potatoes. Top with fried egg. Garnish with fresh cilantro.

Xiangjiao Banana Bread

What’s Cooking in Gail’s Kitchen? The Color of Food: Xiangjiao Banana Bread! How’s this for a fancy word? For those who haven’t a clue, “xiangjiao” is actually Chinese for banana. And who doesn’t love bananas? A few years ago my grandson came to my house for a sleepover. I had been to the grocery store to get some of his favorite foods, in addition to a couple of new choices. Imagine my surprise when I presented him with a half-peeled yellow banana. He got a puzzled look on his face as he eagerly grabbed it and said, “Nana. Ba-Nana?” I smiled and gave him a giant hug before the air exploded into peals of laughter. There’s nothing sweeter than a toddler’s giggle.

XIANGJIAO BANANA BREAD

Ingredients:

1/2 cup butter, room temperature

1 cup sugar

2 eggs

1/4 cup Greek yogurt

1 teaspoon vanilla extract

3 ripe bananas, peeled and crushed

2 cups flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/8 teaspoon sea salt

1/4 cup pecans, chopped

Topping: (optional)

1 ripe banana, sliced lengthwise

1 tablespoon chopped pecans

Instructions:

Preheat oven to 350°. Spray a loaf pan with a nonstick oil containing flour. Set aside. Cream together butter and sugar. Add eggs, Greek yogurt, vanilla extract, and crushed bananas. Mix well. Combine flour, baking powder, baking soda, and sea salt. Add to the creamed mixture. Stir just until batter is combined. Do not over mix. Fold in chopped pecans. Pour into prepared pan. For topping, place the two halves of a ripe banana on top of the batter. Sprinkle with remaining chopped pecans. Bake one hour or until tester comes out clean. Cool 5 minutes and then remove banana bread from loaf pan. Cool longer on a wire rack.

Impromptu Pretzel Crust Pecan Pie

What’s Cooking in Gail’s Kitchen? The Color of Food: Impromptu Pretzel Crust Pecan Pie! Sometimes a crunchy pie crust satisfies primal needs. After all, it’s second nature to crave foods that sound good when you bite into them. Admit it, we like different tastes. The desire for crispy and crunchy foods never seems to grow old. Because we associate tastes and aromas with feelings, our brain is already satisfied before the first bite. Combine sweet and salty for the ultimate dessert experience. Crunch away.

IMPROMPTU PRETZEL CRUST PECAN PIE

Ingredients for Crust:

1 1/4 cups pretzel crumbs

2 tablespoons corn starch

3 tablespoons sugar

7 tablespoons butter, melted

Ingredients for Filling:

6 tablespoons butter, cut into chunks

1 cup dark brown sugar, firmly packed

1 cup light corn syrup

1 tablespoon sea salt

3 eggs, lightly beaten

2 cups pecans, chopped

Instructions:

Preheat oven to 350°. Combine pretzel crumbs, corn starch, sugar, and melted butter in a medium bowl. Stir well. Press evenly into a 9” pie plate, making sure the sides and bottom are covered. Put pie plate on a baking sheet and bake 10 minutes until crust is firm. To prepare filling, take a medium saucepan. Combine butter chunks, brown sugar, corn syrup, and sea salt. Bring to a boil, stirring constantly. Remove from heat and cool. Whisk in beaten eggs. Fold in chopped pecans. Pour mixture into pretzel crust. Bake 50 minutes. Cool completely before serving.

Gluten-Free Crustless Pizza

What’s Cooking in Gail’s Kitchen? The Color of Food: Gluten-Free Crustless Pizza! Are you ever tempted to just eat the toppings off a pizza? For those who require a gluten-free lifestyle or simply desire fewer carbs, here is a healthy alternative on pizza night. Eliminate the crust altogether. By substituting eggs and cheese for bread dough, it’s surprising how this turns into a delicious deep dish pizza.

GLUTEN-FREE CRUSTLESS PIZZA

Ingredients:

8-ounce cream cheese

2 eggs

1/4 teaspoon black pepper

1 teaspoon garlic powder

1 cup parmesan cheese, shredded

1/2 cup pizza sauce

1 1/2 cups mozzarella cheese, shredded

4 ounces pepperoni, sliced

1/3 cup ham, chopped

1/3 cup chorizo sausage, cooked and crumbled

2 slices bacon, cooked and crumbled

1/4 cup mushrooms, sliced

1/4 cup onion, chopped

1/8 teaspoon oregano

1/8 teaspoon basil

1/8 teaspoon marjoram

Instructions:

Preheat oven to 350°. Spray a 10”-12” iron skillet with nonstick oil. Set aside. Combine cream cheese, eggs, black pepper, garlic powder, and parmesan cheese. Spread in a single layer in the prepared pan. Bake 20 minutes until light brown. Remove from oven and cool 10 minutes. Spread pizza sauce over crust. Top with mozzarella cheese. Arrange pepperoni, ham, chorizo sausage, bacon, mushrooms, and chopped onion. Sprinkle with oregano, basil, and marjoram. Bake 15 minutes longer until cheese is melted. Cool 5 minutes before cutting into pizza slices.

Vanilla Laced French Toast

What’s Cooking in Gail’s Kitchen? The Chow Down: Vanilla Laced French Toast! Here’s a twist on ordinary French toast. If you prefer the outside to be crispy, don’t be ashamed to coat the bread with crushed cracker crumbs before dropping it into the buttered skillet. It not only seals in the flavor, but also produces a “to-die-for” custard filling. Forget soggy bread, go instead for a golden brown crunch drizzled in dark maple syrup and topped with the rich flavor of vanilla glazed pears. Have I got your attention?

VANILLA LACED FRENCH TOAST

Ingredients:

2 eggs

1/2 cup light cream

2 tablespoons sugar

1 tablespoon pure vanilla extract

1/4 teaspoon cinnamon

1 cup Ritz crackers, crushed*

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1-2 tablespoons butter

6 slices Hawaiian sweet bread

Glazed Pear Topping, if desired**

Powdered sugar, sprinkling

Pecan halves, as garnish

Instructions:

Whisk eggs, light cream, sugar, vanilla extract, and cinnamon in a shallow bowl. Set aside. On a sheet of waxed paper, combine crushed crackers, cinnamon, and nutmeg with a fork. Melt butter on low heat in an iron skillet. Do not burn. Increase heat to medium. Dip bread slices in egg mixture, coat both sides in cracker crumbs, and place in the skillet. Cook 3 minutes until brown. Turn. Cook 3 minutes longer. Remove to a platter. Repeat until all slices are used. Serve with butter, maple syrup, and fruit, if desired. Garnish with a sprinkling of powdered sugar and pecans.

*I receive no recompense for mentioning Ritz Crackers.

**Recipe for Cinnamon Glazed Pears can be found at this link.

https://snapshotsincursive.com/2015/12/28

Marble Loaf Quick Bread

What’s Cooking in Gail’s Kitchen? The Chow Down: Marble Loaf Quick Bread! When I was a little girl one of my favorite memories was making marble cake from a box mix. Not necessarily the ease of preparation, but the fact that I could be very artistic with the chocolate and vanilla swirls. There’s no way to get it wrong. And it’s pretty. Today’s version is a buttery classic with a moist center using plain yogurt. Just remember to have the melted butter, eggs, and yogurt at room temperature. If not, they won’t blend properly and you may end up with slightly cooked eggs and chunky batter. Nobody wants that, especially the one who licks the bowl.

MARBLE LOAF QUICK BREAD

Ingredients:

2 cups flour

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

2 eggs, room temperature

2 teaspoons vanilla extract

1/2 cup butter, melted

1 cup Greek yogurt, room temperature

2 tablespoons cocoa powder

Instructions:

Preheat oven to 350°. Spray a loaf pan with nonstick oil. In a large bowl, combine flour, sugar, baking powder, baking soda, and sea salt. Mix well. Set aside. In another bowl, combine the eggs, vanilla extract, butter, and Greek yogurt. Whisk until blended. Pour the wet ingredients into the dry ingredients. Stir just until combined. Do not over mix. Pour half the batter into a medium bowl. Gently fold in cocoa powder until mixed. Alternate spoonfuls of plain batter and cocoa batter into the prepared loaf pan. Take a table knife and swirl the two mixtures together. Bake 45-55 minutes, or until a cake tester comes out clean. Do not burn. Remove from oven and cool slightly on a wire rack before removing from pan.

Avocado Breakfast Toast

What’s Cooking in Gail’s Kitchen? The Chow Down: Avocado Breakfast Toast! Nothing looks more appealing in the morning than an open face breakfast sandwich, in my opinion. Avocado and salmon step things up a notch when paired with a nice yolk-drenched piece of artisan toast. I love French butter, but if you choose to omit slathering the toast with it, I’ll understand. My husband and I don’t mind a little taste sensuality in the morning. You choose.

AVOCADO BREAKFAST TOAST

Ingredients:

2 slices artisan bread, toasted

1-2 tablespoons sea salt butter

1 avocado; halved, pitted, peeled, and chopped

1 tablespoon lemon juice

1/8 teaspoon garlic powder

2 eggs, cooked over easy or poached

1/2 cup grilled salmon, flaked

1 teaspoon capers

Pinch Herbes de Provence

Fresh thyme for garnish

Instructions:

Take the chopped avocado and mash it until chunky. Fold in the lemon juice and garlic powder. Set aside. Toast bread as desired. Spread with sea salt butter and keep warm. Cook the eggs over easy so the yolks are still runny. Place one piece of buttered toast on a plate. Spoon a thick layer of avocado over toast. Next divide flaked salmon between the two servings. Sprinkle with capers. Place one egg on top. Garnish with Herbes de Provence and fresh tarragon.

Nested Scrambled Eggs

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Nested Scrambled Eggs! Tired of the same old breakfast all week long? This grab-and-go option can be yours by investing a little effort on the weekend. Believe me, it’s worth it. By creating a “nest” of cheesy hash browns, the outer edge satisfies the salty crunch before your teeth sink into a creamy middle of scrambled eggs and veggies. The size of a muffin makes it a guilt-free pleasure. Try some. There’s actually a lot to crow about.

NESTED SCRAMBLED EGGS

Ingredients:

20-ounce package refrigerated hash brown potatoes

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper

1 tablespoon olive oil

1/4 cup cheddar cheese, shredded

4 eggs

2 tablespoons milk

1 teaspoon Worcestershire sauce

1-2 tablespoons bacon drippings

7 ounces mushrooms, sliced

1/2 bell green pepper, diced

1/2 sweet onion, chopped

1/2 cup Monterey Jack cheese, shredded, divided

2 slices bacon, cooked and crumbled

1 tomato, diced

Fresh basil

Instructions:

Preheat oven to 425°. Combine hash brown potatoes, seasoned salt, black pepper, olive oil, and cheddar cheese. Mix well. Divide mixture between the 12 cups in a prepared muffin tin. Press potato mixture into sides and bottom of each cup leaving the center hollow. Bake 15-20 minutes until hashbrowns are golden and crispy. Meanwhile, whisk together eggs, milk, and Worcestershire sauce. Set aside. Remove “nests” from oven. Reduce oven temperature to 350°. In a large skillet over medium-high heat, add bacon drippings. Sauté mushrooms, green pepper, and sweet onion. Cook until tender, about 5 minutes. Add egg mixture, stirring constantly, until eggs are set. This will take about 4 minutes. Turn off heat. Fold in 1/4 cup Monterey Jack cheese. Fill “nests” with egg mixture. Sprinkle with remaining Monterey Jack cheese, bacon crumbles, and diced tomatoes. Bake 3-4 minutes until the cheese is melted. Garnish with fresh basil before serving.