2.19.2019

Brioche French Toast with Warm Berries

With it's French origins, this french toast makes for a perfect breakfast or dessert dish. I like to use fresh berries in all of my dishes. This ensures proper flavor and texture and because I always have fresh fruit and veggies stocked in the fridge, anyway.




Brioche French Toast with Warm Berries
Serves: 4

Ingredients:
8 slices of a brioche bread loaf
8 eggs
2 Tbsp milk or water
1 tsp cinnamon
3/4 cup water
3/4 cup sugar
1/8 tsp vanilla extract
1 cup fresh berries (blueberries and raspberries)
Powdered sugar for garnish
Butter for frying


Combine water and sugar in a saucepan over medium heat. Bring to a boil, stirring until sugar is dissolved. Add vanilla. Continue to boil until reduced a bit and a thin syrup develops, about 8-10 minutes, stirring occasionally.

Melt butter in a frying pan over medium heat. Whisk together eggs, cinnamon and milk or water in a shallow bowl or baking dish. Soak each slice of bread in egg mixture. You may need to flip bread slice over in the egg mixture to make sure it is evenly coated.

Add bread to pan and cook until golden, turning once, about 7-8 minutes. Top with the berries and syrup mixture and sprinkle with powdered sugar.


~XOXO~

2.18.2019

Valentine's Day 2019

February is one of my favorite months for cooking and baking. I love the months with even the smaller holidays, as you can see from this previous post, since it gives me the perfect excuse for being creative in the kitchen! For me, having a theme to work around while experimenting with food makes it that much more fun. This tradition started as something to do to bond over with my kids. Since my love for cooking started with my family, I wanted to pass that love to my own children. And now that love has grown and it is so amazing to watch. I'll get into that more in another post. For now, just enjoy this recap of these Valentine's-themed desserts I made leading up to the big day of love.

If you would like a specific recipe, feel free to message me.


Homemade chocolate mousse

Texture is important for the perfect mousse!

Assorted chocolates

Devil's food cupcakes with sparkling strawberry frosting

Chocolate-dipped cookies

Chocolate covered strawberries

Of course, I have to include a photo of one of my favorite Valentine's!

💝💝💝


She may have grown quite a bit since the last Valentine's post in the link above, but I'm still that cheesy mom that goes all out for the little things! Ha!

Valentine's Day school lunch


Hope you all had a beautiful Valentine's Day! 💕



~XOXO~

2.05.2019

Crispy Chicken Thighs with Garlic, Lemon and Butter



Crispy Chicken Thighs with Garlic, Lemon and Butter
Serves: 4

Ingredients:
8 chicken thighs, skin-on
2 Tbsp minced garlic
6 Tbsp butter
3 Tbsp lemon juice
1 cup chicken broth
1/8 tsp pepper, plus more for seasoning chicken
Salt for seasoning chicken
Paprika for seasoning chicken
1 lemon, sliced, ends discarded
Fresh parsley, for garnish

**Special notes before cooking:
  • Make sure the pan you will be using is large and oven-safe. I use cast iron, because you get the best sear.
  • Do not over-crowd the pan while cooking the chicken. This can affect temperature and cooking time. There should be space between each piece of chicken. Cook in batches if necessary.
Preheat oven to 425 degrees F.

Add 3 Tsp of the butter to pan and place over medium-high heat. You may need more or less, depending on size of pan.

Pat dry chicken very well and season with salt, pepper and paprika. Once the butter in the pan is golden add the chicken, skin side down. Sear skin for about 6-7 minutes, without turning. If you suspect burning, turn heat down. Once the skin has browned and crisp, turn over using a metal spatula. Cook for about 3 minutes the remove from heat. Remove from chicken from pan and set aside.

Melt the remaining 3 Tbsp of butter and whisk together with the garlic, pepper and lemon juice. Add to chicken broth.

Pour half of the liquid into pan, being careful of any splatter since the pan will still be hot. Deglaze pan using the liquid, making sure to scrape any chicken bits from the bottom of the pan.

Return chicken to pan. Add remaining liquid to the pan, pouring in from the side and not on top of the chicken. Fill in gaps with lemon slices.

Place pan in oven and cook for about 15 minutes or until internal temperature reaches 165 degrees F. Drizzle chicken with pan sauce and garnish with parsley.


~XOXO~