Eggnog French Toast Sticks and Brown-Butter Maple Syrup:

Eggnog. It's not only for spiking with rum, but it makes an excellent batter for Texas toast! Just remember to measure and leave your eggnog, milk and eggs out for about 30 minutes before using... otherwise it will solidify the butter when it's added and it'll be lumpy looking. If it happens it won't be the end of the world... the batter will just be, well, ugly. 

There's really no particular order when it comes to making these, but here is how it went down.

You need 8 slices of Texas toast, if you can't find it, try a french loaf and slice it thick. Slice each of the Texas toast slices into three strips and set aside to work on the batter. 

 In a shallow pan, I use a pie plate, crack some eggs and add in the spices. Because seriously, what's eggnog batter without a little nutmeg?

Measure and add in the vanilla, eggnog, butter and thin it out with a little whole milk. If you want these like asap and you don't have eggnog... just use 2/3 cup of regular ol' whole milk and leave out the extra tablespoons.

Dunk the strips of bread into the batter, be extra careful with those middle sections of bread... they're frah-geee-le.

While I was dunking I set them on a wire rack to drip off any excess batter... this isn't necessary, but I do it anyways.

Place the strips close {without touching each other or they'll stick} on a lined cookie sheet. I swear to you, buy a silpat... it's twenty bucks, but the best twenty bucks I've ever spent.

Bake in your preheated oven for 15 minutes. 

Flip, and then continue to bake for 10-15 more.

Right after you flip the toast would be a great time to get going on the maple syrup. If you're still using the log cabin variety of syrups... you should probably stop. Like now. I can't say if this recipe will taste the same with artificial-maple-flavored-corn-syrup or not... so do take the leap and buy some of the real stuff. 

ps... why the tiny handle? Like anyone can actually use that handle for pouring! Pshht!?

Pour about a half cup of syrup into a bowl.

Heat a small skillet over medium heat and add to it a half stick of butter. Watch it carefully as it melts, bubbles, the milk solids separate, and then start to brown. Right when it reaches a caramelly color {that's an official blog term btw} remove it from the heat.

Pour the brown butter directly into the syrup... it's totally meant to be.

If you're using unsalted butter, throw in a heavy pinch {or about a 1/4 teaspoon kosher salt}.

Stir to combine.

Then you can just pour a little of that deliciousness into a tiny bowl that's perfect for dunking french toast sticks in!

Seriously these took me back to those elementary hot-lunch days, when it was french toast stick day {say THAT five times fast}... only much, much better!

And that syrup... it's nutty... sweet and superb! Seriously... I'm considering never consuming regular maple syrup ever again. 

Eggnog French Toast Sticks and Brown-Butter Maple Syrup:

ingredients:

8-10 thick slices of Texas Toast

4 whole Eggs, at room temp

2/3 cup Eggnog, at room temp

2 tablespoons Whole Milk, at room temp

1/4 cup Butter, melted and cooled to room temp

3/4 teaspoon Real Vanilla Extract

1/4 teaspoon Cinnamon

1/8 teaspoon Fresh Grated Nutmeg

for the syrup:

1/2 cup Maple Syrup

1/2 stick Unsalted Butter

1/4 teaspoon Kosher Salt, more or less to taste

preparation:

Preheat your oven to 350 degrees. Line a sheet pan with parchment or a silpat.

Slice the Texas toast slices into 3 strips or "sticks". In a shallow bowl or pie plate; whisk eggs, eggnog, milk, butter, vanilla, cinnamon and nutmeg. Quickly dunk the sticks into the batter and place on a rack to drip off any extra batter. Place the sticks on the prepared cookie sheet, place on the middle rack in your oven and bake for fifteen minutes. Flip and repeat for another 10-15 minutes.

Meanwhile, pour the syrup into a small bowl. Melt the half stick of butter into a small skillet over medium heat. Watch closely till it is a deep golden brown and not burned. Pour into the maple syrup and stir. Season with salt and serve warm with the french toast sticks. 

*special tip* After they cool, place them all on a small cookie sheet or plate, set them in the freezer for 15 minutes then store them in a freezer safe container or bags and reheat any morning you want!

Spicy Breakfast Quesadilla

Here we have all the fixins to a yummy, wholesome and filling breakfast!

I started with a good size jalapeno, drizzled it with a little extra light olive oil, and placed it under the broiler on high. Now DO NOT put parchment paper under a broiler!! Use tinfoil! GOT it TINFOIL!

After 5 to 7 minutes under the broiler it should be nicely charred. Stick it into a zip lock baggie and let it steam for 5 minutes or so. Peel off the skin, remove seeds and ribs and dice small.

I reeeeeally wish I took pictures of the charred parchment paper... but I guess I was too busy freaking the heck out!

 Heat a small sauté pan over medium heat and add a pad of butter... or is it pat of butter? Anyone have the answer to this?

Once the butter is bubbly, throw in the diced red pepper and shallots. Cook those till they are soft.

While those are softening; combine the two eggs, whole milk {did I forget that in the ingredient photo?}, kosher salt and fresh ground black pepper.

First I just need to tell you how much I love this mini-whip! I believe it's from Pampered Chef. I also believe it's not too expensive either! I use it for lots of things like scrambling eggs or whisking cocoa to make hot chocolate! I love it!

Now that I'm over my mini-whip plug, I can whisk the eggs into submission and set aside.

Before adding the eggs, I reduced the heat and then tossed in the roasted jalapeno {Ya know the one that almost burnt down my home... you know that one.}

Then I poured the eggs over top.

I cooked the eggs until they were done, and still moist. Be careful not to overcook these eggs or they will be dry and not good eats. Immediately pull them off the heat and set aside.

I then quickly tossed a whole grain tortilla into a shallow pan over medium heat. I like to use whole grain tortillas because it seems more breakfasty. I'm sure the editor of Microsoft WORD is going to have a field day with me using breakfasty... Breakfasty, breakfasty, BrEaKfAsTy! Ha!

Sprinkle one half of the tortilla with the Chihuahua cheese. Chihuahua cheese is a Mexican cheese primarily used in fondues, quesadillas and chili con queso. Its flavor is similar to Monterey jack, but I think it melts better! Oh and you should be able to find it in your specialty cheese case at you grocery store! Cha-ching.

Once the cheese starts to soften and the bottom of the tortilla starts to crisp, add the hot jalapeno eggs, and fold over. Leave for just a moment before plating.

Top with fresh cilantro leaves and devour!

Spicy Breakfast Quesadilla:
{Serves 1}

1 tablespoon Butter
1/4 cup {scant} Red Pepper, diced small
1 tablespoon shallots, diced small
1 Jalapeno, roasted
2 eggs
1 tablespoon Whole Milk
Kosher Salt and Fresh Ground Pepper, to taste
1 Whole Wheat Tortilla
1/4 cup Chihuahua Cheese or Monterey Jack
Fresh Cilantro leaves, for garnish

Start by preheating your broiler to high and place the jalapeno on a tinfoil lined baking sheet, drizzle with olive oil and roast, rotating throughout cooking, until the skin is blistered and black. Stick in a plastic baggy to steam, which will help when removing the skin. After 5 minutes or so, remove jalapeno. Discard the skin, seeds and ribs, and then finely dice the jalapeno flesh.

In a small sauté pan, melt the tablespoon of butter. Then add the diced shallot and red pepper and cook until soft. Mean while in a bowl; whisk the two eggs, whole milk, salt and pepper until thick and fluffy. To the red pepper and shallots add the diced jalapeno. Reduce the heat and then pour the eggs over the veggies and cook over medium low heat until eggs begin to set, pushing them around with a spatula to cook evenly. Remove from heat and set the scrambled eggs aside. In a clean skillet place whole a whole wheat tortilla. On one side of the tortilla add the Chihuahua cheese, when it begins to melt then add the scrambled jalapeno eggs. Once the cheese is melted and the tortilla is crispy, fold over the other side of the tortilla, remove from pan and cut in half. Lastly top with fresh cilantro leaves and enjoy!

Baked Sausage and Potato Eggy Cups:

The day I made these I had some left over potatoes from this recipe. I also had some chicken sausage like I used in this recipe and leftover grated farmer's cheese. The quantity of each is guestimated... or "eyeballed" as I like to call it. You can load them up or if your leftovers aren't plentiful, then just use what you have. 

Let's start off by heavily buttering a 12 cup muffin tin.

Crack 8 eggs into a large measuring cup.

Add in the kosher salt and black pepper...

... and the milk.

Chop up some fresh parsley.

And add that into the mix.

Whip all the ingredients until well beaten and frothy.

Evenly pour the egg mixture among the 12 muffin cups.

Add in the desired amount of sausage, potatoes and top with a little cheese. Place in your preheated oven to bake for 10-13 minutes {or until set}. 

The eggs will puff up like a soufflé, but will settle down once cooled off a little. If the eggs stick {which they shouldn't if you heavily butter the muffin tin} then just use a rubber spatula to loosen them up around the edges, but normally they should just fall out easily.

Serve however you like, with ketchup or topped with some sausage gravy. I like mine plain because the cheesy top is all I could ever need in life.

Not only do they reheat easily but they totally got me out of my breakfast rut! Who doesn't like the idea of a delicious... do I dare call these frittatas... every morning??

Baked Sausage and Potato Eggy Cups:

{makes 12}

ingredients:

Butter, {for greasing muffin tins}

8 whole Eggs 

1/2 cup Whole Milk

2 tablespoons Parsley, chopped

1/2 teaspoon Kosher Salt

1/4 teaspoon Black Pepper

1/2 cup Cooked Potatoes, cubed

1/2 cup Cooked Chicken Sausages, diced

1/3 cup freshly grated Farmers Cheese

preparation:

Preheat your oven to 375 degrees and heavily butter your muffin tin.

Add eggs, milk, salt, pepper and chopped parsley into a large measuring cup and whip until light and frothy. Evenly pour egg mixture into prepared muffin cups. Drop in a few pieces of the cooked sausage and potatoes. Top each muffin cup with grated cheese and slid into the preheated oven. Bake for 10-13 minutes or until the eggs are set. Let cool slightly and serve or let cool completely and store in an air-tight container for up to one week.

Grilled Honey Mustard Chicken

To make the marinade/sauce you will need: Honey, whole grain mustard (hot beer mustard, if you can find it, is reeeeal good!), cayenne pepper, paprika, red chili flakes, garlic, kosher salt and the juice of half a lemon.

Smash...

...and mince a large clove of garlic.

Add your garlic, red pepper flakes, cayenne pepper, paprika and kosher salt. Please don't be worried about the spices, this chicken is NOT spicy. It just gives it great flavor!

Add the honey to the mustard. Let me just tell you... there is no way to make mustard look yummy... well not in this picture at least... egad!

Put the squeeze on half a lemon, directly into the bowl, you also could do it over a small mesh strainer to catch the seeds, but I'm a rebel.

Give it a good whisk, until everything is combined. Go ahead and taste it... it's pretty yummy... but you want to make sure that you can clearly taste the honey and mustard... equally.

Reserve about 4 tablespoons of the honey-mustard mixture {one tablespoon for each chicken breast} off to the side; you'll need it at the end.

Then pour the remaining marinade over the chicken...

Toss and cover with plastic wrap, leave on the counter {at room temp) for about and 30 to 45 minutes. You never ever put cold chicken, or any meat for that matter, on a hot grill! It's bad news!

Grill on medium/medium high for about 6 to 7 minutes per side or until chicken is done. Which means not pink, but NOT dry either!

 Let rest for about 5 minutes before serving, so the juices redistribute.

But! While it's resting... pour a tablespoon of the reserved sauce over the top of each chicken breast... ohhhhh yeah!

Ssssaucy!


Just like a car, I feel you should look at this from all angles, no?

Here we have the "front end", nice char... with lots of crispy goodness.

...and then the top view, with just the perfect amount of sauce, wouldn't you say?

Serve. Enjoy. Period.

Grilled Honey Mustard Chicken:

{Serves 4}

Ingredients:

 

1/2 cup of any Whole Grain Mustard

1/2 cup of Honey

Juice of 1/2 a Lemon

1 Garlic Clove, smashed and minced

1/2 teaspoon Paprika

1/2 teaspoon Kosher Salt

1/4 teaspoon Cayenne Pepper

1/4 teaspoon Red Pepper Flakes

4 Boneless Skinless Chicken Breasts

Preparation:

Whisk all ingredients in a small bowl. Reserve 4 tablespoons of sauce and then pour the remaining honey mustard mixture over the chicken, toss and cover with plastic wrap and let it sit for about 30-45 minutes at room temp. Preheat the grill on medium- medium high heat, grill chicken for about 6 to 7 minutes per side or until chicken is done. Pour the reserved honey-mustard sauce over chicken and let rest under foil for about 5 minutes. Serve.