November 4, 2012

New fav recipes.

Lately we've had some downtime in our house, mostly due to Hurricane Sandy. Combine that with a few other life events that have had us more grounded than usual, and it leaves me with a few extra cooking and baking adventures. I've gotten back to using pinterest lately and trying to actually do or use the things I pin. These two recipes are tweaked from things I found there.

Number One: Stuffing Bread Peach French Toast Casserole
*The real recipe used texas toast but when I saw a bag of "stuffing bread" in the grocery store for $1, I figured it was the perfect thing to use. Especially since I planned on freezing this.

Bread (any kind really as long as it's slightly stale)
6 eggs
2 teaspoons vanilla
butter for bread
Peach or Apricot Marmalade (I used peach butter from our natural food store)
1 teaspoon sugar
1 teaspoon vanilla
1 teaspoon nutmeg
1 teaspoon cinnamon
2 1/2 cups milk  (I used soy)
1. Butter bottom of casserole dish
2. Layer of bread (buttered on one side)
3. Layer of peach/apricot marmalade
4. Lay of buttered bread
5. Whisk milk, nutmeg, eggs in a bowl.
6. Pour mixture over bread
7. Fridge for 8-24 hours, then remove
8. Sprinkle with cinnamon and sugar
9. Bake for 40-50 mins at 375 degrees
PS I always let S help me bake. I give her spoons, measuring cups, bowls, and stick her in her high chair right next to the counter. I sometimes let her measure (aka play with) some flour or something that won't harm her if she gets a bit in her mouth. She LOVES this and watches intently when I turn on the mixer and push buttons on the oven. Great baby activity.

Prepared at night; Baked in the morning.

Mmm delicious! This was so much food. We ate about 1/4 of it. Froze the rest. Saving for a rainy morning! So so good.
Number Two: Salmon with home made teriyaki and sriracha sauce stuffed with cream cheese
[topped with green onions]
Teriyaki Sauce:
1/4 cup corn starch
1/4 cup cold water
1/4 cup soy sauce
1 cup cold water
2 tablespoons honey
5 tablespoons brown sugar
1 teaspoon ground ginger
sprinkle of garlic powder
Salmon filets
cream cheese (to your liking)
Sesame Seeds
Green onion
Sriracha Spicy Dressing:
1/4 cup Sriracha sauce
3/4 cup mayo
3 tablespoons condensed sweetened milk
To make teriyaki sauce:
mix corn starch + water in bowl, set aside
mix rest of ingredients into sauce pan, simmer (make sure brown sugar is melted)
add in corn starch mixture and mix until thickens (about 1 minute)
Salmon Filet Prep:
Prepare salmon by slicing knife in lengthwise to create pocket 
Place salmon filets in dish
Cover with teriyaki mixture
Refridgerate 30 mins-8 hours
Remove salmon from fridge
Preheat oven to 400 degrees
Stuff cream cheese in pockets
Sprinkle sesame seeds
Place in baking dish that is lined with tin foil, cover with foil
Bake at 400 for 20-25 mins
Uncover, bake 5 mins (you can broil if you want crispy)
While baking, mix Sriracha sauce ingredients
Cut green onions.
Top once Salmon is finished.
The hubby went back for seconds. So good, so Easy!
Happy Eating!


Post a Comment

Related Posts Plugin for WordPress, Blogger...