Chocolate and Strawberry Stuffed French Toast

Don't hate me -- but I don't have a picture. I really was going to take a picture of this, but hunger got the best of me and I totally forgot. I made these on Sunday as a post-Valentine's day brunch with Jon, my brother-in-law and sister-in-law. I had seen them on Healthy Appetite with Ellie Krieger and again immediately wanted to make them. Her show has shown some fantastic recipes for me lately! Anyways, this recipe uses ricotta cheese (which I used), but I think it would taste even better with cream cheese. I didn't use it because Jon doesn't like warm cream cheese. However, I may make them for myself sometime soon with cream cheese instead! It still turned out to be a great recipe and a hit with my family.

Chocolate and Strawberry Stuffed French Toast
Source: The Food Network

Ingredients:
3 eggs
1 1/4 cups nonfat milk
1/2 teaspoon vanilla extract
1/4 cup part-skim ricotta cheese
8 slices of whole-wheat sandwich bread, crusts removed (I used an entire loaf of bread for the 4 of us and got 9 total french toasts)
1 (8-ounce) container strawberries, hulled and sliced
4 teaspoons bittersweet chocolate chips (I used semi-sweet)
Cooking spray
2 teaspoons confectioners' sugar

Directions:

In a large bowl, whisk together the eggs, milk and vanilla. Set aside.

Place 1 tablespoon of ricotta in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a "sandwich".

Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the "sandwiches" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.

Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners' sugar.

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I feel so flattered!

My blog got nominated for the Lemonade Award from Run Play Cook and Get in My Belly! Thank you to both of you lovely ladies! I feel so honored. I never thought this would happen...seriously.


The RULES:
- Add the logo in your blog.
- Add a link to the person who gave you the award.
- Nominate 10 other (refreshing…like lemonade) blogs of your choice.
- Don’t forget to add links to those blogs in yours.
- Also leave a message for your nominees in their blogs, informing them about the award.

My NOMINEES: (and I know that some of you have gotten this award already, but I wanted to recognize you too!)
1. Muffins are Just Ugly Cupcakes (my wonderful cousin's blog!)
2. Stephanie Cooks
3. Macaroni and Cheesecake
4. ...and a cookie for dessert
5. Annie's Eats
6. Cooking This and That
7. Delicious Melicious
8. Loves to Eat
9. Made by Melissa
10. Milk and HoneyPin It

Beer and Cheddar Risotto

I love risotto, but have never made it myself. I ended up buying arborio rice for $6 at Meijer, so I thought that it better be good! I think I should have chosen a different recipe for my first time. I did not like the beer flavor in this, and I like beer! Jon thought that I didn't cook the rice long enough, but he did heat it up later. I will try risotto again, but I personally did not care for this recipe. If you like beer flavors in your food, this recipe may be for you though! FYI - I cut this recipe in half, but I will post the original.

Beer and Cheddar Risotto
Source: FayeD on the message board I frequent, as seen on Cooking This and That

It also looks a little like mush!

Ingredients:
1/2 small onion, diced (omitted)
1-2 cloves garlic, minced
1 tablespoon butter
2+ tablespoons olive oil
2 cups Arborio rice
12 oz. bottle of beer (preferably not light beer)
49.5 ounce can of chicken broth
5 ounces sharp cheddar cheese, shredded
1/3 cup mozzarella cheese, shredded
1/3 cup Parmesan cheese, shredded
1/4 teaspoon cayenne pepper (omitted)

Directions:
Pour chicken broth into medium saucepan. Keep warm over low heat.

Heat large saute pan over medium-low heat. Add butter and 2 tablespoons olive oil. Heat just until butter is melted. Add onion and saute for 3-5 minutes, until soft and translucent. Turn heat to medium-high and add garlic. Cook for 30 seconds to 1 minute, just until fragrant.

Add rice and saute for 2 minutes, stirring constantly until opaque, adding more olive oil as necessary to coat the rice.

Pour in beer, turn heat up to high until it starts to simmer.

Turn heat back to medium-low and add the chicken broth 1/2 cup at a time, stirring until liquid dissolves. You may not need to use all of the chicken broth - risotto should be creamy and just slightly al dente. This should take 30 minutes or more.

Remove from heat and stir in the cheeses and cayenne pepper.Pin It

Tuscan Roasted Chicken and Vegetables

I have been in the mood for summer foods lately - most likely due to this bitter winter we've been having! After eating Ellie Krieger's salad, I decided to look through her recipes for something else and found this dish. I really enjoyed it, however Jon only ate the chicken and tomatoes. He thought the fennel was onions and he's allergic to zucchini. Zucchini is one of my favorite vegetables too! Anyways, this was a nice healthy meal!

Tuscan Roasted Chicken and Vegetables
Source: The Food Network

Ingredients:
6 Roma tomatoes (about 1 pound) (I used 4)
3 medium zucchini (about 1/2 pound each) (I used 2)
1 bulb fennel
3 tablespoons oil, divided
3/4 teaspoons salt, divided
4 cloves garlic, finely minced
1 teaspoon lemon zest
1 tablespoon lemon juice
4 chicken breast halves skinless, bone-in (about 2 1/2 pounds) (I used 2)
Freshly ground black pepper
1 tablespoon fresh chopped rosemary leaves or 1 teaspoon dried

Directions:

Preheat the oven to 375 degrees F.

Cut the tomatoes lengthwise into quarters and remove the seeds. Trim the zucchini and cut it in half crosswise and then cut each piece in half lengthwise once if the piece is thin and twice if it is thicker, so that the pieces are relatively uniform.

Remove the outermost layer of the fennel bulb and discard. Cut the bulb in half so that each half retains part of the stem end. Cut each half into 8 thin wedges so each wedge is held together by a little piece of stem.

Put the vegetables into a large baking pan. Toss them with 2 tablespoons oil and 1/4 teaspoon of salt. Arrange the chicken pieces in the pan with the vegetables.

In a small bowl combine 1 tablespoon of oil, 1/2 teaspoon of salt, the garlic, lemon zest and lemon juice. Rub the mixture into the chicken in the pan. Season with a few turns of pepper.

Roast in the oven for 30 minutes, then give the vegetables a stir and add the rosemary. Cook for about 20 to 30 minutes more until the chicken is done and the vegetable are tender and beginning to brown.

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Strawberry and Mozzarella Salad

I watched a lot of Food Network while I was in between work and student teaching. I saw this recipe and immediately had to make it. I ended up going to the store the next day to get all of the ingredients. This salad is SO good. I felt just a little bit of summer while eating it!

Strawberry Mozzarella Salad
Adapted from Ellie Krieger on the Food Network

Ingredients:
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 heart romaine lettuce, torn or cut into bite-sized pieces (3 cups lightly packed) (I just used leaf lettuce because it was cheaper)
1 8-ounce container of strawberries, hulled and sliced
3 ounces part-skim mozzarella cheese, diced (about 3/4 cup)
1/4 cup fresh basil leaves, cut into ribbons (omitted - I can't find basil in the store anywhere!)

Directions:

In a small bowl whisk together the oil, vinegar salt and pepper. Place the lettuce in a large bowl and toss with half the dressing. (I just drizzled the lettuce with all of these things instead of mixing separately)

Toss the strawberries with the remaining dressing and place 1/4 of the berries on top of each mound of lettuce. Top each with cheese and sprinkle with the basil.

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Chocolate peanut butter ice cream

My lovely cousin has requested that I update my food blog, so here are a few entries! I have just not been motivated lately. Also, I think I have had a few food failures lately that has brought me down.

Even though it's been an extremely cold winter, I still love to eat ice cream. I just bundle under a blanket and crank up the heat! This recipe is extremely good. I usually coat my ice cream with chocolate syrup and whatever else I can find, but I find that this is good just on its own. Jon took these pictures for me.

Chocolate Peanut Butter Ice Cream
Source: The Perfect Scoop by David Lebovitz, Ten Speed Press, 2007 as seen on Annie's Eats

Ingredients:

2 cups half-and-half

¼ cup unsweetened Dutch-process cocoa powder

½ cup sugar

pinch of salt

½ cup creamy peanut butter

Directions:

Whisk together the half-and-half, cocoa powder, sugar and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.

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