Skip to main content

Posts

Showing posts from January, 2015

Chai French Toast

This was my culinary project for Sunday Brunch.

Yesterday we drove to Grand Junction to do some shopping, and on the way out of town we stopped at one of our favorite places to eat sushi- No Coast Sushi.  Will wanted dessert, so we ordered the Chai Creme Brûlée.  It was delicious.  I guess that's what inspired me to try this out.

So I don't make French toast very often, and I'm not sure why.  It's pretty much easier than pancakes or waffles, and you get the same sort of carb-soaked bang for your buck.

I really don't have a recipe for French toast, but here's what I think I did...

Chai French Toast

3 slices homemade bread- or something of good quality- not white sandwich bread- mine were huge
3 eggs
1/4 cup heavy cream
1 good pinch of kosher salt
1/4 cup chai tea liquid concentrate
3 scant tablespoons unsalted cultured butter (or regular)
a few pinches of kosher salt
maple syrup for the table

First, I cut 3 pretty thick (about an inch) slices of homemade bread.…

Reflecting...

I was looking at my blog stats this weekend.  I don't do that very often, because I don't make any money off my blog, and I really just use it as an easy way to transmit recipes to people when they ask me for them.

But I saw something odd.  The number one most popular post on my blog- and I mean over the entire time it has existed (2007)- is Brunswick Stew.  And it wasn't even a real version.  It was a total and complete cheat.  I have no idea on earth why people find this recipe.  I don't even think I used key search terms with it because I didn't know what they were.

Just for fun, I'll post the link to it here.  Seriously, people have way too much time on their hands....

Here's my cheater Brunswick Stew.

Old School Simple Egg Salad

Egg salad may be the least photogenic salad in the universe.  I tried to get all artsy with it.  But it still looked like sewage.  So this post will have no picture of the yumminess.  But I felt the picture of Duke's would suffice, because using the best mayo you can get your hands on is essential.

Egg salad really only has 2 ingredients: eggs and mayo.  Everything else is just window dressing.  So you need to get the best eggs and the best mayo you can.

I am an egg snob.  I am fortunate enough to live about 10 minutes away from Osage Organic Farm which sells organic, free range eggs.  I can even go and spend time with the chickens if I want to.  Most of the time I don't, but I could.   I think organic, cruelty free eggs are important.  End of sermon.

I've written in another post about my fanaticism when it comes to Duke's mayo.  I've smuggled gallons of this stuff out of the South.

As far as variations on this recipe, there are untold millions.  The number of egg…

Tuna Fish Salad

School starts back this week.  No more gainful unemployment for us.  This means many sad things.... No more breakfast at 10am.  No more leisurely trips to the grocery store after lunch to dream about dinner.  You get the idea.

One of the worst things about working is figuring out lunch.  My husband and I are teachers, which means we have very little time to eat lunch (especially on the days when we have lunch duty).  It's a treat to have time to leave campus and eat food from the outside world.

So we brown bag it.  A lot.  And it gets boring.  And it's not what I want to be thinking about as I'm doing the dishes from dinner.  And I guess I whine a lot about it.  Moving on.

Since today is our very last day of Winter Break, I decided to get a jump on lunches for the week.  I know tomorrow is going to be a long, hard day- so lunch needs to be something decent.

I made 2 different old-school salads.  This post will center around the tuna fish salad.

As a kid, this was one of m…

Blender Salsa

I think everyone has their own recipe for salsa.  Because honestly, even the worst homemade salsa is fathoms better than store bought.

Since I've been making salsa at home, I've become quite a snooty salsa person.  Jarred salsa just tastes too salty and bland.

One of the things I like about making my own salsa is, I can use up stuff I have in the icebox.  What I've written here is a base recipe, but you can put anything you want in salsa.

I use canned ingredients during the winter, because the fresh produce at the grocery store usually leaves something to be desired, or my store has no organic option.  In the summer, I grow and roast my own peppers.  I usually freeze a few batches, but those are long gone.  If you want to sub fresh stuff, please do!

At the end of the recipe, I will show you pictures of the brands I use for the canned stuff.  These are just my personal preference.  But I do think that if you use quality ingredients, there's no way you can go wrong!

I…

Simple Guacamole

Have you ever read one of those articles in a magazine or on the interwebz that asks you what food you would choose to take with you if you were trapped on a deserted island?

If I found myself deserted on an island, one of the foods I'd take with me would be avocados.  I would also insist on limes and salt,  because why have avocados if you don't have lime or salt?

One of my favorite delivery methods to get avocados from the counter to my stomach is guacamole.

But what I've discovered in my 40s is that my favorite type of guacamole is simple.  It's not that I won't eat complicated guacamole, but if left to my own devices, all I really need is a ripe avocado, some lime and some salt.  Everything else is negotiable.

My best friend Diana knows I love guacamole.  She gave me a molcajete for making authentic guac.  It's basically a mortar and pestle made from lava rock.  The texture it gives the guacamole just can't be replicated any other way.  But I don't…

Chicken Potpie and a huge Cuisinart FAIL

I roasted a chicken earlier this week, and I had a container of shredded meat in the icebox that needed to be used up.

I pondered several options: fajitas, quesadillas, bbq, stir fry, fried rice, etc. I decided to wonder through my often-forgotten digital collection of recipes.  Since the advent of Pinterest, I have completely neglected both my cookbook collection and my digital recipe collection.  It's so much easier to just type in what I'm looking for in Pinterest, I never look anywhere else anymore.  But really, that's crazy!  I have so many other recipe resources right in my own house!

After looking around,  I decided on potpie.  I haven't made it in ages, and I found a biscuit pie crust recipe I'd forgotten about, and this was a perfect opportunity to dust it off and take it for another spin.

Credit where credit is due... the crust recipe is from an amazing food blog called "Closet Cooking."  I have been following this blog for a few years now, and…

New Years Resolution #1

Everyone is posting about New Years Resolutions this week.  I guess I'm going to add to the trend.

I am resolving to reduce the number of harmful chemicals in my life this year.  I've been doing that for a while in the food category, but this year I'm adding cosmetics and other beauty products.

Your skin absorbs every bit as much chemical crud (or possible even more) than your mouth and digestive system.  It only makes sense to educate yourself about the chemicals you are feeding your skin.

I've done quite a bit of research into this topic over the last few months.  I won't go into a lot of details now, but trust me when I say some of the stuff out there is scary.

I work for a living, and I don't have time to make all my own food AND stir up batches of beauty products on the weekends.   So, I've been researching safe brands and ingredients.

This is a picture of the first product I have purchased with my resolution in mind.  It's tinted moisturizer- so …

Welcome to the World, Delainey Marie!

I have a grand-niece!  Can I really be that old?

My niece Taylor gave birth to Delainey Marie today!  What a great way to start a New Year!

I'm mailing off her blanket tomorrow.  I have a feeling she'll be the recipient of many more knitting projects in the future...

Mommy and baby are both happy and healthy- and you can't ask for more than that.

Welcome to this crazy world, Delainey.  I can't wait to see what life has in store for you.

My Hot Tea Addiction

This is my new best friend.  It's been wicked cold outside so far this week, and I've been mainlining hot tea the whole time.  I love organic Earl Grey, but I can't do the caffeine later in the day.

This stuff is quickly becoming my absolute favorite.  It's naturally decaffeinated, so I don't have to worry about pulling an all-nighter, or drinking chemically decaffeinated tea.  It has a very warm, smooth flavor and goes great with sweet and savory things.  I especially like it with a piece or two of authentic shortbread.

I figure I'll go through a truck load of this between now and May.