BANANA STUFFED FRENCH TOAST
1 loaf of country style bread | 1/2 cup of milk | |
5 eggs | 4 bananas | |
2 | TB of pure vanilla extract | 2 TB of butter |
2 | TB of Brown sugar |
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Preheat skillet to 300ºF and add 1 TB of butter. Slice bread into 2” thick slices; discard the ends of the bread. Carefully cut each slice in half but do not cut completely through middle, this will create a pocket for the bananas. In a bowl beat eggs, milk, vanilla, and 1 TB of sugar. Slice bananas in long vertical slices, add to skillet and sprinkle with remaining brown sugar. Allow bananas to cook for 1 minute and turn to cook for an additional minute. Remove and allow bananas to completely cool. When bananas are cooled fill the bread slices with the bananas. Then allow bread to soak in the egg mixture. Repeat procedure for the remaining slices. Heat skillet to 350ºF and add remaining butter. Add the bread and cook for 5 minutes on each side, being careful not to burn them. Serve with warm maple syrup or fresh banana slices and brown sugar
ORANGE FRENCH TOAST
CURRIED CHICKEN WITH COCONUT MILK
1 lb Chicken Breast, boneless skinless | 1 cup of macadamia nuts |
1 TB of curry powder, hot | 1/2 cup chopped cilantro |
1 green hot chili pepper | 1 TB of dried chili flakes |
3 tbs of vegetable oil | 1 tsp salt |
1 cup of coconut milk |
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Cut the chicken into 1" cubes. Combine the curry powder, pepper, green chili, and salt. Toss the chicken with the spice mixture and allow to marinate in the refrigerator for at least 30 minutes. Heat the skillet to 350ºF and add the oil, allow to heat for 1 minute. Add the chicken; allow the chicken to cook stirring occasionally for
CHICKEN QUESADILLA
2 each boneless skinless chicken breast | 1 bell pepper |
1 whole green hot chili pepper | 1 cup of cheddar cheese shredded |
3 each jalapeno peppers | Salt and pepper to taste |
2 cloves of garlic | Oil for cooking |
4 ea. French bread, thick slices 1/2 c. Silvered Almonds
2 ea. Eggs 1/8 tsp. Salt
Orange Syrup 1/2 c. Maple syrup
1 ea. Zest grated from an orange 1/4 tsp. Vanilla extract
1/2 c. Fresh orange Juice
1/4 c. Fresh orange juice
1/2 cup cilantro | 2 large flour tortillas |
2 lemon wedges |
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1 medium white onion |
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Preheat skillet to 350ºF and add cooking oil (about 2 tbs). Coat chicken lightly with salt and pepper and add to skillet. While chicken is cooking, slice all peppers and onions. Allow chicken to cook approximately 4 minutes on each
Preheat skillet to 350ºF and use 2 tablespoons of vegetable oil. Wisk together the eggs, salt, orange zest, vanilla, and orange juice. Place each slice of bread in the egg mixture until thoroughly soaked. Transfer to the grill and cook until each side is golden brown. Combine the syrup and remaining 1/4 cup orange juice in a small bowl and stir until completely mixed. Place toast on serving platter and pour syrup over. Sprinkle with silvered almonds.
side before removing. Coat with juice from the two lemon wedges, remove chicken. Add 1 TB of oil and increase temperature to 400ºF. Add onions and peppers and allow to cook until tender but still somewhat crispy, remove from skillet. Place one flour tortilla in skillet; arrange peppers, chicken, cilantro and then cheese and then another tortilla on top. Cook on 350º for 3 minutes on each side. Remove from skillet allow to cool. Cut into wedges.
