A Toast to Moms Everywhere – French Toast that is

Written by Nick -

Mother’s Day is the day of the year that you go out of your way to show your appreciation to your mom. In my household that meant a day of pampering, a day of chores, and a day where Mom could finally relax and Dad and the kids would take care of everything.

Obviously, you should let your mom know how important she is every day, but Mother’s day is the day of year that you need to go above and beyond. It’s not enough to say you care, but you need a CARD to say you care, you need FLOWERS and you need to make BREAKFAST. (Highlighting for all the kids and dads out there… don’t forget the CARD, FLOWERS, and BREAKFAST).

So growing up, Mother’s Day always started with us kids and my dad cooking brunch. Often times, we’d serve French Toast, my dad’s specialty and one of my mom’s favorite. French toast is a decadent breakfast and the perfect way to show your mom your sweet side. I’m grown up now and my mom is on the other side of the country, but I wish I could make her some French toast this Sunday. Hopefully my dad can handle the duties and pamper her. And hopefully, this year, the flowers show up on time.

You can find an entire French Toast recipe collection on meals.com.

Here are some of my favorites and some I can’t wait to try.

Stuffed French Toast with Fresh Berry Topping

This Stuffed French Toast With Fresh Berry Topping recipe takes your favorite strawberry preserves mixed with creamy ricotta cheese to make a delectable filling. For this recipe, I would need to substitute another berry preserve, my mom is allergic to Strawberries (I know it’s horribly sad) but I’m sure it would work with whatever berry preserve your mother prefers.

Cinnamon Breakfast Toast with Orange-Rum Syrup

This Cinnamon Breakfast Toast will become a family favorite! It is a great choice for brunch too! Oranges and rum are produced in Venezuela, so it makes sense that this version of French toast is served with scrumptious syrup flavored with these local gems. Cinnamon also infuses both the egg mixture and syrup. Serve with fresh orange slices for a special touch. To save some time, the syrup can be made ahead and warmed.

Sweet Crème Stuffed French Toast

Sweet Crème Stuffed French Toast is an elegant twist on the classic recipe. This is a great recipe to make use of day old French bread you may have on hand. The orange marmalade and Sweet Crème Coffee-mate compliment each other perfectly.

Ovaltine French Toast

Ovaltine adds a rich chocolate flavor to this classic recipe. Top it with maple syrup and fresh berries for a truly decadent morning treat.

Golden Sunrise French Toast

Golden Sunrise French Toast will be a treat your family will love! The golden crisp goodness of this hearty morning favorite is made with thick-sliced French bread infused with a hint of vanilla and topped with fresh seasonal fruit – then drizzled with maple syrup for the perfect start to a special morning.

What’s your Mother’s day treat? Are you the pamperer or the pampered?

Tip: If your the pampered, feel free to forward this to the pamperers as a friendly reminder. You can use such strategic subject lines as:

• The coy – “Don’t these recipes look delicious”
• The sneaky – “Which of these is your favorite, I’m thinking of making something this weekend”
• The obvious – “Don’t forget about MOTHER’S DAY – love mom” 

Grill Season: Marinated Flank Steak

Written by Nick - 

This past weekend was the perfect weather to have some friends over and fire up the grill. As opposed to the usual burgers and dogs, I thought some steak would fit the bill. Flank steak is the perfect choice for entertaining. It’s a flavorful cut of beef and budget friendly, but it’s not known for being tender. So, finding the perfect marinade makes all the difference.

I thought I would grill up some steak and serve it fajita style. It’s a great way to feed a group and everyone can customize to their liking. This Marinated Flank Steak recipe seemed like just the right amount of seasonings to stand on its own or work as tacos/fajitas. The recipe calls for marinating for 4 hours or overnight. I went a bit further and marinated it for two days. This was purely a timing consideration. I was cooking dinner Friday night and figured I’d prepare the marinade for a Sunday barbecue.

The flank steak turned out great. Although I served it as fajitas, everyone was eating it straight off the serving dish. I think this flank steak could easily work with a variety of meals, not just tacos/fajitas. It was very tender and flavorful. And because it’s already marinated, there is little prep-work for when your guests arrive.

So, if you’re grilling for friends and want to do something special, this flank steak is the perfect way to treat them to steak and stay on a reasonable budget.

Marinated Flank Steak

Ingredients for 4 servings:

• 1/4 cup hot water
• 2 MAGGI Beef Flavor Bouillon Tablets, crushed
• 1/2 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
• 1/2 cup chopped cilantro
• 2 limes, juiced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon dried oregano
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 2 cloves garlic, finely chopped
• 1 1/2 pounds flank steak

Directions:

COMBINE water and bouillon in medium bowl; stir until dissolved. Stir in Juicy Juice, cilantro, lime juice, oil, oregano, chili powder, cumin and garlic. Pour into 1-gallon heavy-duty plastic bag. Add flank steak, squeeze out as much air from bag as possible. Marinate in refrigerator, turning steak occasionally, for at least 4 hours or overnight.

PREHEAT grill or broiler. Remove steak from bag; discard marinade.

GRILL or broil using medium heat for 7 to 8 minutes per side or until desired doneness. Let steak rest for 10 minutes before cutting. Cut steak against the grain on the diagonal in thin slices to serve. Serve hot with warm tortillas, sliced avocados and fresh pico de gallo, if desired.

Related Recipes:

Seared Steak Salad with Balsamic-Shallot Reduction	Asian Flank Steak

Bachelor in the Kitchen: Dressing Up a Seasonal Favorite

Written by Nick -

I eat seasonally. Wintertime is for meat and potatoes, but when the sun is shining, I’m all for a fresh salad. Salad doesn’t need to be a side dish. It’s easy to “dress-up” with your favorite salad dressing and adding a bit of grilled chicken or any other favorite protein item makes it a filling meal. A salad is also a great way to get your recommended five servings of fruits and veggies. And it’s one of the simplest meals to make for one or two people, which is what I typically cook for. But, I think, the best thing about a salad is the constant variety you can create by adding new and interesting dressings with the seasonal veggies and fruits.

I’m lucky enough to live close to a fantastic green grocer. Not only do they have great, fresh produce, but shopping there takes out the headache of dealing with the crowds at the grocery store. Plus it helps you avoid the grocery store temptations. After all, salads should be healthy, but I can’t help adding bacon to my cart when I see it right next to the low fat ranch dressing…

You can add all the different veggies you want, but if you don’t have a unique dressing, salads can become stale and boring. So I’m always on the lookout for homemade dressing recipes. I like making dressings at home so I can constantly customize to my individual liking and then brag about my expert skills in the kitchen. Anyone can chop some lettuce and tomatoes and throw in a bit of store bought dressing, but when you have a“signature” dressing it’s worth showing it off.

I decided to step out of my comfort zone and try this creamy salad dressing, which uses NESTLÉ COFFEE-MATE Liquid Coffee Creamer! I didn’t follow the recipe for the salad, I like to pick out whatever looks fresh. In this case I mixed in some romaine, added some spinach, cherry tomatoes, red onion, avocados (since moving to California I add avocados to everything), and topped it all off with some grilled chicken. This dressing is a delicious, creamy mixture with a kick of pepper. Each tablespoon is packed with flavor, so don’t get too overzealous when adding to your salad. A little goes a long way with this dressing.

What’s your favorite way to dress up a salad?

Creamy Parmesan Romaine

Ingredients for 4 Servings:

• 2 slices whole-wheat bread (about 2 ounces total), cut into 1/2-inch cubes
• 8 cups chopped romaine lettuce
• 1 cup sliced cucumber
• 1/2 cup thinly sliced red onion
• 3 tablespoons Original NESTLÉ COFFEE-MATE Liquid Coffee Creamer
• 2 tablespoons fat free sour cream
• 1 1/2 tablespoons light mayonnaise
• 2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese
• 1 1/2 to 2 teaspoons cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions:

PREHEAT oven to 350° F.

PLACE bread cubes in single layer on large baking sheet. Bake for 12 minutes or until lightly golden. Remove from oven; cool completely.

PLACE lettuce, cucumber and onion in large bowl; set aside.

COMBINE Coffee-mate, sour cream, mayonnaise, cheese, vinegar, salt and pepper in small bowl; stir until completely blended. Add to lettuce mixture; toss gently, yet thoroughly, to coat completely. Add bread cubes; toss gently.

Related Recipes:

Tortellini Salad Italiana	Chickpea-Spinach Salad with Avocados and Oranges

Celebrate with Chicken Cordon Bleu

Written by Nick -

Food holidays… there’s one every day of the year. Pistachio Day, Chicken Soup Day, Rhubarb Day etc… So it takes a lot for a food holiday to cut through the clutter and grab my attention. Just so happens, April 4^th, is National Chicken Cordon Bleu Day and I think that’s a day worth celebrating.

Chicken Cordon Bleu holds a special place in my heart. It has always been one of my favorite meals. It was the “special occasion” dinner when I was growing up. The “you did well on that test so Mom will make anything you want” dinner. Or even the “I’m sorry you got cut from baseball team (I’ve always been terrible at baseball) so I made Chicken Cordon Bleu to cheer you up” meal.  Even when I went to college, my fraternity served “chicken bombs” for parents’ weekend. It was one of those dishes that just felt special to me.

So, I figured Chicken Cordon Bleu Day was the perfect excuse to try making it myself. I didn’t follow the recipe exactly. Turns out, you should probably check your pantry for all the ingredients before you invite over friends and start cooking. I didn’t have the can of NESTLÉ Media Crema Ligera Lite Table Cream, so I subbed CARNATION® Fat Free Evaporated Milk for both the breading and the sauce. I also used light Swiss cheese, hoping to keep the calories in check. When rolling the chicken I was nervous it wouldn’t seal and all the cheese would melt its way out in the oven. But I secured the chicken with a toothpick, just like the recipe said, crossed my fingers and put it in the oven.

I was so excited when I pulled the chicken out of the oven and saw the cheese stayed put! I don’t think I’ve ever been so proud of how a recipe turned out. As a novice in the kitchen, I’m always anxious when entertaining friends and trying a new recipe. This was a home run (probably the only one I’ve ever hit – terrible at baseball). It paired perfectly with a Caesar Salad and roasted asparagus. I went so far as to print off the recipe and keep it on the fridge for the next celebratory dinner.

Give this recipe a try the next time you’re entertaining. You won’t be disappointed.

Chicken Cordon Bleu with Creamy Mustard Sauce

Ingredients for 4 servings:

• 1 can (7.6 fluid ounces) NESTLÉ Media Crema Ligera Lite Table Cream, divided
• 1 tablespoon Dijon mustard
• 3/4 cup plain bread crumbs
• 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon, divided
• 1 teaspoon dried oregano
• 4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
• 4 thin slices cooked ham
• 4 slices Swiss cheese
• 2 tablespoons olive oil

Directions:

PREHEAT oven to 375° F. Grease large baking pan.

MIX 1/2 can media crema and mustard in small bowl; set aside.

MIX bread crumbs, 1 teaspoon bouillon and oregano in a dish; set aside. Place remaining 1/2 can media crema in a separate shallow dish.

SPRINKLE chicken pieces on both sides with remaining 1 teaspoon bouillon. Place 1 ham slice and 1 cheese slice on top of each chicken breast. Roll up; secure with wooden pick. Dip each roll in media crema, then in crumb mixture, turning to evenly coat both sides of each roll with the crumb mixture. Place rolls on prepared baking sheet; drizzle with oil.

BAKE, turning chicken over halfway through baking time, for 35 to 40 minutes or until chicken is cooked through and crust is golden. Serve warm with creamy mustard sauce.

Links:

• Chicken Cordon Bleu with Creamy Mustard Sauce
• Caesar Salad
• Roasted Asparagus with Pesto & Lemon

Related Recipes:

Chicken Milanesa	Crispy Baked Dijon Chicken

No Ham Left Behind

Written by Nick -

I bet you get just as excited as I do during the holidays when you’re tasked with preparing the biggest, juiciest and most delicious ham. But now that Easter’s over and you’ve had about all the leftover ham sandwiches you can imagine… what are you going to do with all that delicious ham?

One of the great things about a baked ham, is it can be a welcome addition to all sorts of dishes. It’s a great way to add some meat to an omelet or quiche. The flavor mixes well with all kinds of pasta. I’ve even used it in potato croquettes.

If you’re looking for some inspiration, here are a few of our favorite ways to make leftover ham the centerpiece of a new and exciting meal.

Ham-It-Up White Bean Soup

Soup is a classic way to eat up all your leftovers and this Ham-It-Up White Bean Soup will steal the show with all its delicious flavor. Easter is over, but for a lot of people, spring still feels a long way away, so why not warm up with a hot bowl of soup.

Hawaiian Pasta Salad

If you are in the tropical spirit, this Hawaiian Pasta Salad is perfect for lunch or even a light dinner. It’s also a great side with a Ham and Cheese sandwich.

Hash Brown Casserole

This is a great dish to feed a few straggling family members who might have overstayed their holiday welcome. The recipe calls for bacon, but sub in your leftover ham and you’ll be more than satisfied. Casseroles are excellent for their quick and easy one-dish preparation.

Fettuccine with Portabellos, Ham and Asparagus

I’ve already mentioned ham is great in pasta. Pairing it with mushrooms and asparagus is too good to pass up. This dish will give your leftovers a fresh new beginning!

Head to Meals.com for even more recipe ideas. Have your own favorite leftover ham recipe? Share it with us in the comments below.

A Make Ahead Brunch: Pan Dolce French Toast Bake

Written by Nick -

I love classic French Toast. Growing up it was always a special treat to have French Toast, but my dad would be stuck in the kitchen while we were eating. The idea of a French Toast bake is new to me. It wasn’t until I had a friend’s Overnight French Toast that I even thought of making this type of dish.  So, when I saw this Pan Dulce French Toast Bake, I knew it was something I had to try.

The recipe was simple and it keeps you out of the kitchen and with your friends and family. It would be a great dish for Easter brunch or whenever you might have friends or family for brunch. The toast was crispy at the top and had a cake like consistency in the middle. The coffee and cinnamon combination was perfect, giving it almost a coffee cake taste. It was so flavorful, you don’t even need to add syrup (although it’s quite delicious with NESTLÉ LA LECHERA Dulce de Leche if you want a decadent treat).

If you’re new to the French Toast Bake, try this one out. You’ll be glad you did!

Pan Dulce French Toast Bake

Ingredients for 4 servings:

• 2 tablespoons NESCAFÉ CLÁSICO Pure Instant Coffee Granules, dissolved in 2 tablespoons cold water
• 1 (12 fluid ounces) can NESTLÉ® CARNATION® Evaporated Milk
• 4 large eggs, beaten
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 8 (about 4 small) cups cubed pan dulce (sweet Mexican bread)

Directions:
PREHEAT oven to 350° F. Grease 8-inch-square baking pan.

WHISK coffee, evaporated milk, eggs, sugar, vanilla extract and cinnamon in large bowl until well blended.

PLACE pan dulce cubes in prepared baking pan. Evenly pour egg mixture over pan dulce, ensuring all cubes are moistened. Let stand for 5 minutes for cubes to absorb the liquid.

BAKE for 30 to 35 minutes or until knife inserted in center comes out clean.

SERVING SUGGESTION: Sprinkle with powdered sugar and drizzle with NESTLÉ LA LECHERA Dulce de Leche or your favorite syrup.

Links:

• Pan Dulce French Toast Bake
• NESCAFÉ CLÁSICO
• NESTLÉ® CARNATION® Evaporated Milk
• NESTLÉ LA LECHERA Dulce de Leche

Ovaltine French Toast	Caramel French Toast Cups