Contrary to it’s name French Toast did not originate in France. In fact it originated long before France was even a country.
French Toast is basically made with stale bread dipped in an egg and milk mixture then fried up for a tasty meal. Being that bread, eggs, and milk have been staples since they started to prepare bread in some form it makes sense that it’s been around for centuries. And of course back in the day people weren’t wasteful so turning stale bread into a meal using basic ingredients that were readily available makes sense too.
The first mention of a similar dish dates back to a cookbook attributed to Apicius back in 4th. Century Rome. It was then called Pan Dulcis, or sweet bread, and made pretty much how we make it today. The dish spread throughout Europe in the Middle Ages, specially the practice of using stale bread. In France it was known then as it is now as Pain Perdu which literally means Lost Bread. It is known by this name in Belgium, New Orleans, and other places where the French had some sort of presence. We call it French Toast for the similar reason we call fried strips of potatoes French Fries; simply because it was popularized in America by French immigrants.
French Toast has become a staple on diner and coffee shop menus. In fact it is one of my favorite breakfast foods mainly because not only is it easy to make and very tasty, I almost always have all the ingredients in my kitchen!
Now there are many fancy variations of this humble dish like the Crème Brûlée French Toast I make on Christmas mornings. Now that requires a bit more fussing. But the basic French Toast recipe is so easy that you can make it even on weekday mornings, or at the very least on weekends.
This year Valentine’s Day falls on a weekday so I know cooking breakfast is pretty much not on the top of your priority list. But wouldn’t it be super sweet to wake up just 15 minutes earlier this Valentine’s Day and surprise your sweetheart with a stack of French Toast?
Garnished with fresh fruit, powdered sugar, or whipped cream can dress up this humble dish and make it look like you’ve been up for hours preparing it! So go ahead, wake up your Valentine with the cinnamony aroma of fresh made French Toast! The kids’ will love them too! Here’s my recipe!
3 Large Eggs
1/2 Cup Milk
1/4 Cup Sugar
1 Tsp Cinnamon
1 Tsp Vanilla
6-8 Pieces Bread – any type will do, you can use day old or fresh, whatever you have on hand.
Garnishes like fresh fruit, powdered sugar, whipped cream, etc.
Beat eggs in a shallow bowl.
Add milk and sugar and stir well.
Stir in cinnamon and vanilla.
Melt butter in a frying pan.
Dip both sides of each piece of bread in egg mixture.
Place bread in frying pan and cook until both sides turn golden brown.
Place French Toast on serving dish and garnish any way you want.
You can place butter, syrup, and garnishes on the table so everyone can serve themselves.
I’m pretty sure you know what Chicken Fried Steak is, although I’ve always wondered why it bears such a name. For those who’ve never heard of Chicken Fried Steak it’s basically a beef steak that’s been dipped in batter then fried. Sort of like fried chicken, I guess that’s where it gets its name. It’s usually smothered in gravy and served with mashed potatoes. Really it’s diner food, you know the place that serves up grease laden food. Anyway since I’m not a big fan of this dish I decided I should make it with chicken and call it Chicken Fried Chicken!
I know the name Chicken Fried Chicken sounds redundant, why not just call it fried c.icken. Well that’s because when we think of fried chicken we think fried and battered drumsticks and other chicken parts cooked with the bone. My Chicken Fried Chicken uses boneless skinless chicken thighs so it sort of looks like the ever baffling Chicken Fried Steak.
Like its beef counter part, Chicken Fried Chicken is served with gravy and a starch and veggie. It’s actually really good. My family loves it!
So here’s my recipe for Chicken Fried Chicken.
8 Boneless Skinless Chicken Thighs
1 1/2 Cups All Purpose Flour
1 Cup Italian Seasoned Bread Crumbs
1 Tbl. Garlic Powder
1 Tbl. Salt
1/2 Tbl. Ground Black Pepper
1 Tsp. Oregano
1/2 Cup Milk
Oil for frying
Rinse chicken thighs and pat dry with paper towel
Pound chicken thighs until they are about 3/4″ thick
Mix together dry ingredients in a bowl or dish
In a separate bowl whisk together egg and milk
Heat oil in a deep fryer or large frying pan to 350°
Dip chicken into egg and milk mixture, shake off excess liquid
Dredge chicken in the dry ingredients until it’s evenly coated
Fry chicken in hot oil about 5 minutes per side or until internal temperature is at least 165°
Place cooked chicken on plate covered with paper towels to drain oil
Happy Thanksgiving! I know you’ve just finished putting the bird in the oven for today’s big feast. That’s usually how it works at my house, and probably at most of the homes in the country! Anyway, by dinner time I will be so over the turkey dinner and wondering what to make for dinner this weekend. (I’m hoping all the leftovers are gone by then!)
Well I know after Thanksgiving the last thing I want to do is make yet another elaborate meal! I try to stick with something simple without poultry! One of our go to favorites is Chili with Corn Bread. It’s super easy, feeds a crowd, filling, and delicious!
Now I’ve never been a big fan of corn bread, although I must admit it goes great with Chili. But last month we sent my grandson Devon to cooking classes at the community park. On his first day of class he brought home corn bread. I had assumed it was from a mix, you know like that Jiffy corn bread mix you can buy at the grocery store. I’ve made corn bread from that mix, it was barely ok. Maybe that’s why I’m not such a corn bread fan, I’ve never been able to find the perfect one.
Well let me tell you the corn bread Devon made was incredible! No mix for Devon, they made it from scratch! But he didn’t have the recipe. I sent him back the next week to ask for the recipe. They must have had several requests because Devon came home with the printed recipe.
This corn bread is fluffy and light with just enough sweetness. It’s got a more cake like consistency. Oh ya, it’s buttery too!
Now Devon proudly makes this delicious corn bread for our family. We all love it! We serve it with chili, a good fall comfort food when it’s a bit chilly outside! It also goes great with our Sunday barbecues! It will also go beautifully with our Cheesy Chili Mac!
I thought I’d share the recipe with you! I’m sure you’ll love it as much as we do! By the way you can whip this up in less than an hour, and that includes baking time!
2 Sticks butter, melted
1 Cup Sugar
1 Cup Milk
3 Eggs, beaten
2 Cups Bisquick
1/3 Cup Yellow Corn Meal
1/2 Tsp. Baking Soda
Pre-heat oven to 350°
Place milk in large mixing bowl and add melted butter, stir
Add sugar and stir well
Add eggs and stir well
Mix Bisquick, Corn Meal, and Baking soda together
Add dry ingredients to egg mixture and stir until all lumps are dissolved
Crema de Fruta is another popular Filipino dessert that usually consists of sponge cake topped in succeeding layers of custard cream, fruits and gelatine. This dessert is usually served during Holidays like Christmas, New Year’s Eve, Festival, Birthdays and Etc.
It’s a delicious recipe that leaves no leftovers during celebrations and still makes your crave for more and more. Today I will give you my version of Crema de Fruta Filipino Style Recipe. Enjoy!
1 large can fruit cocktail, 30 ++ ounces
2 tbsp. unflavored gelatin
4 cups milk
8 pcs. egg yolks
1 tsp. baking powder
⅓ cup butter
1½ cup flour
1½ tsp. vanilla extract
1¾ cups sugar
2¼ cups water
Sponge Cake Procedure:
Sift the baking powder and 1 cup flour using a flour sifter. Set aside
Add the 4 egg yolks in a mixing bowl and then beat until the texture becomes thick.
Add-in ½ cup sugar gradually while beating the eggs.
Slowly add the sifted flour and baking powder mixture then mix the ingredients thoroughly.
Combine the 1 cup milk, butter, and vanilla extract in a pan and cook until butter melts.
Pour the cooked mixture milk, butter, vanilla extract into the mixing bowl and mix with the existing concoction until evenly distributed.
Preheat the oven at 350 degrees Fahrenheit.
Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready.
Heat a saucepan and placing ¼ cup sugar.
Add ¼ cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes.
Pour the simple syrup on top of the sponge cake and then spread using a brush.
Combine ½ cup flour, 1 cup sugar, and 3 cups milk in a pan then cook while stirring until the mixture thickens.
Add half of the cooked mixture on the bowl where the 4 egg yolks are placed, then mix well.
Put everything back in the saucepan with the rest of the ingredients.
Mix until texture is thick enough “this is now the custard”.
Apply the layer of custard evenly on top of the Sponge cake.
Drain the liquid concentrate from the fruit cocktail and set aside.
Arrange all the fruits on top of the custard layer.
Make sure to place them evenly.
Dilute the gelatin in 2 cups of water.
Heat the saucepan then pour the diluted gelatin and fruit cocktail concentrate and bring to a boil.
Immediately after boiling, turn off the heat, let cool down until temperature is a little above normal for a room temperature.
Pour the gelatin mixture on top of the fruit cocktail layer.
Chicken Milanese is the poultry version of Cotoletta alla Milanese, a signature Italian dish that is said to have originated in Milan.
Cotoletta alla Milanese is more popularly known as Veal Mianese, veal cutlet that’s breaded and fried. Chicken Milanese uses thinly sliced chicken breast that’s breaded and fried. So basically it’s Italian fried chicken.
Chicken Milanese is one of my favorite dishes. It’s very versatile. If you add tomato sauce and a slice of mozzarella cheese you’ve got Chicken Parmesan; add a lemony sauce and capers, you’ve got Veal Picatta!
Traditionally Chicken Milanese is rolled in seasoned breadcrumbs. In my version I use Mochiko Sweet Rice Flour instead. The Mochiko Sweet Rice Flour gives my Chicken Milanese a crispy coating while keeping the chicken moist and juicy.
I like to serve Chicken Milanese with either a simple green salad for a light entree or with a pasta dish for a heartier meal. I usually serve it with my Easy Baked Manicotti, a pasta tube filled with a spinach cheese mixture and baked with pasta sauce and mozzarella cheese. But really you can pair Chicken Milanese with any kind of pasta and your favorite homemade or bottled pasta sauce.
Here’s my recipe!
4 Boneless Skinless Chicken Breasts – Sliced in half horizontally to make thinner slices
1/2 Cup milk
1/2 Tsp. Salt
1/2 Tsp. Ground Black Pepper
1/2 Tsp. Garlic Powder
1 1/2 Cup Mochiko Sweet Rice Flour
1 Tbs. Garlic – Finely minced
1 Tbs. Italian Seasoning
1/2 Cup Fresh Parmesan Cheese – Finely grated
Olive oil for frying
Your favorite pasta dish. Click here for my Easy Baked Manicotti recipe!
Make your pasta dish or green salad.
Slice chicken breasts in half horizontally making 2 thin slices.
Pound the breast halves with a kitchen mallet until they are very thin.
Heat about 1/2″ olive oil in frying pan.
Beat egg and milk together.
Add salt, pepper, and garlic powder and mix will.
Mix dry ingredients together in a shallow bowl or dish.
Dip each chicken slice in egg mixture, allow excess liquid to drip off.
Roll chicken slice in flour mixture. Shake off excess flour.
Gently place chicken into hot oil.
Fry chicken for about 5 minutes then turn over to cook other side.
Fry another 3-5 minutes or until chicken is golden brown.
Drain on paper towel.
Arrange in serving dish and serve with green salad or a side dish of pasta.