Tag Archives: cooking

Eggnog French Toast

14 Wednesday Nov 2012

Posted by in Recipes

≈ 6 Comments

Tags

, , , , , , , , ,

When Steve and I were dating I made Eggnog French Toast and a frittata on Christmas morning. No, I wasn’t feeding an army. I was just dying to seduce impress Steve with my culinary prowess. Never mind that we ate this and the frittata for an entire week, and I’d be lying if I didn’t say I was so bummed that we eventually ate it all. Here’s how you do it:

1-lb loaf French bread
3 oz. cream cheese, softened
2 1/2 cups eggnog
6 Tablespoons butter, melted
8 eggs
1/4 teaspoon nutmeg

Grease a 9 x 13-inch baking dish. Cut the French bread into 1/2 inch thick slices and spread cream cheese on 1/2 of the slices and place a sliced bread on top of each (like you’re making sandwiches). Place the “sandwiches” in the baking dish, arranging them so you can fit in as many as possible into the baking dish. Combine eggnog and eggs in bowl and beat until well blended.  Make sure the melted butter has been cooled enough and add to the eggnog/egg mixture (if you add the melted butter while still hot it will start to “scramble” your eggs).  Pour mixture over the bread in the baking dish. Take a spatula and gently press the bread into the dish so that the mixture can cover the top of all of the bread. Sprinkle nutmeg on top.

Cover with plastic wrap and refrigerate overnight or for 8 hours. Bake at 325° for 35 minutes or until center is set and edges are lightly browned.

Cut into squares and serve with maple syrup.

Did my plot to impress work? Does eggnog have a gazillion calories and fat in it? You betcha.

And it has been all worth it!

Sherry and Mushroom Chicken Scaloppine

29 Sunday Jan 2012

Posted by in Recipes

≈ 2 Comments

Tags

, , , , , , , ,

Sherry and Mushroom Chicken Scaloppine

As I’m writing this post my mouth is watering. This dish for the elitist in you was found from the pages of Sunset magazine and is perfect for this time of year and my husband devoured it when I made it.  The sauce is like putting on exquisite jewelry with the little black dress you’ve been bored with. Voila! A new you!

Same here with this chicken. Just when you were tiring of the same ol’ same ol’ this lovely girl will change your mind and make you wish you could eat this every day.  But don’t do it. Save it for Sunday dinners or special occasions. Sure she’s easy to make, but she’s not one of those loose girls you gossiped about in high school. She’s really more high brow than that and she’s just been misunderstood all this time.

Or that’s what she wants you to think. (wink)

PREP AND COOK TIME: About 20 minutes

MAKES: 4 servings

Basic chicken scaloppine (you can find it here)

2 tsp. olive oil

6 oz. portobello mushrooms or similar

2 Tbs. minced shallots

1/2 tsp. dried thyme

1/2 cup dry sherry

1/4 cup fat-skimmed chicken broth (I use no-added-sodium chicken broth)

2 Tbs. whipping cream

1 Tbs. chopped parsley

Salt and pepper to taste

  1. Keep basic chicken scaloppine warm in a 200-degree oven.
  2. Add olive oil, mushrooms, shallots, and thyme to pan used to cook chicken (don’t wash the pan) and stir often over high heat until mushrooms are browned, 4 to 5 minutes. Spoon over chicken.
  3. Add sherry, chicken broth, and cream to pain; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes. Sprinkle with parsley and salt and pepper to taste.

Per serving: 349 calories; 28% (99 cal) from fat; 39 G protein, 11 G fat (2.8 G sat); 16 G carbs (1.1 G fiber); 105 MG sodium; 91 MG cholesterol