Zucchini Bread French Toast

I’m a big fan of the weekend. I’m most certainly everyone is as well. I mean what is not to love love about the weekend, whether it be a lazy Sunday morning, or the fact that you simply do not have to rush to get to work, only to repeat that routine Monday through Friday. Weekends are important to me just for the simple fact that we can unwind, figure things out on a slower pace, and cook great food.

This past weekend was no exception. As my kids slept in (that seems to be the thing with them now; literally sleeping in to around ten in the morning), I decided that I would make a great use of some leftover zucchini bread I had made. Granted, I pretty much know my kid’s breakfast routine, whether that is a few chocolate chip pancakes, or a spread of nutella on toast, to the classic box 1 or box 2 of random cereal, but when I’m home, I like to make them something warm, and on the stove. As my kids love French toast, I decided I would take a spin on the classic, and see how making zucchini bread French toast would turn out. It turned out awesome!

Zucchini Bread French Toast Recipe
Zucchini Bread French Toast Recipe

Let’s get started.

Ingredients:

  • 2 whole eggs, beaten
  • 1 cup of milk
  • 1 tsp cinnamon powder
  • 1/2 tbsp light brown sugar
  • 2 thick slices of cooked zucchini bread
  • unsalted butter
  • Syrup

To a bowl, add the eggs, milk, cinnamon powder, and light brown sugar. Beat, and beat well.

On medium heat, add a large skillet, and add about one tablespoon of unsalted butter, and let it melt. Swirl it around.

Take a slice of zucchini bread, and be careful as the bread should be on the moist side, and dunk it into to the egg mixture, making sure to coat all sides.

Zucchini Bread French Toast
Zucchini Bread French Toast

Cook for a few minutes, on each side, or until the egg mixture is cooked through. Remove, and repeat.

Serve immediately with syrup or powdered sugar.

My daughter, who loved the zucchini bread in the first place, loved this French toast. It was moist, had that great note of cinnamon, and was balanced with her powdered sugar and syrup. Yes, she uses both. My son on the other hand, and the one who was skeptical of the zucchini bread in the first place as he could see some grated ‘vegetable’, got into this thing and took it down!

If you are looking for something to do with your leftover zucchini bread, give this one a shot. It’s a great, moist, and delicious take on a breakfast classic. Hope you enjoy!

Zucchini Bread French Toast
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 whole eggs, beaten
  • 1 cup of milk
  • 1 tsp cinnamon powder
  • ½ tbsp light brown sugar
  • 2 thick slices of cooked zucchini bread
  • unsalted butter
  • Syrup
Instructions
  1. To a bowl, add the eggs, milk, cinnamon powder, and light brown sugar. Beat, and beat well.
  2. On medium heat, add a large skillet, and add about one tablespoon of unsalted butter, and let it melt. Swirl it around.
  3. Take a slice of zucchini bread, and be careful as the bread should be on the moist side, and dunk it into to the egg mixture, making sure to coat all sides.
  4. Cook for a few minutes, on each side, or until the egg mixture is cooked through. Remove, and repeat.
  5. Serve immediately with syrup or powdered sugar.

 

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Zucchini Bread

I told you that currently my garden is just getting out of control. That’s a good thing, and as uneventful as my life has been, it is a real joy to head back and tend to it, and to pick a handful of vegetables on a daily basis. Besides the tomatoes and cucumbers, zucchini has been in abundance. I’ve given some away to family and neighbors, and I’ve made an interesting zucchini baba ghanoush, but there is more on my counter. My daughter is always itching to make something, and that’s when it came to me to have her make some zucchini bread, not only to keep her busy, but zucchini bread is delicious!

Zucchini Bread Recipe
Zucchini Bread Recipe

To me, zucchini bread is a strong competitor to banana bread, and in all honesty, I may like it better.

Let’s get started.

Ingredients:

  • 2 whole, medium sized zucchini, grated
  • 3 cups all purpose flour
  • 1/4 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp nutmeg
  • 2 1/2 tsp cinnamon
  • 1 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup light brown sugar
  • 2 whole eggs
  • 2 1/2 tsp vanilla extract
  • 3/4 cup canola oil
  • Cheesecloth, or kitchen towel

You have options here if you want to add anything else into your batter. You can add nuts, dried fruits, or chocolate. I go plain so make sure I can please everyone at the table.

Start by grating your zucchini. You could throw them into a food processor if you want as well, but the grating works pretty good and keeps my kids busy.

Take the grated zucchini, and place all of it into a cheesecloth, or kitchen towel. Have you ever seen how much water gets extracted from zucchini? It’s crazy.

So once you have the zucchini wrapped up, give it a spin, and begin squeezing as hard as you can. Keep squeezing. Take a break, catch your breath, and squeeze some more. You want all of the liquid extracted.  Discard the juice, and set the zucchini to the side.

How to make Zucchini Bread
How to make Zucchini Bread

Next, preheat your oven to 350 degrees. Lightly butter, or use cooking spray, and lube up your bread pan, and set it to the side.

Next, get two bowls out. One for dry ingredients, and one for wet ingredients. To one bowl, add the flour, baking soda, baking powder, nutmeg, salt, and cinnamon. To the other bowl, beat the eggs, then add in canola oil, vanilla extract, and plain and brown sugar. Mix to combine both, then pour in the dry into the wet, add the zucchini, and gently stir to make a batter.

Place the bread pan into the oven, and bake for about 45 minutes, or until when you insert a knife into the middle and it comes out clean. Once clean, remove from the oven, and let it cool to room temperature.

If you are wanting a bit of glaze, like I did, take a bit of powder sugar with a bit of brandy (hey, I’m from Wisconsin), and drizzle that over a slice.

Delicious? Yes, very delicious. Was my daughter happy? Heck yes. If you have an abundance of zucchini, give this one a try. It’s a real winner, and a great snack. Hope you enjoy!

Zucchini Bread
Author: 
Recipe type: Dessert, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 2 whole, medium sized zucchini, grated
  • 3 cups all purpose flour
  • ¼ tsp baking soda
  • 2 tsp baking powder
  • ½ tsp nutmeg
  • 2½ tsp cinnamon
  • 1½ tsp salt
  • 1 cup sugar
  • ½ cup light brown sugar
  • 2 whole eggs
  • 2½ tsp vanilla extract
  • ¾ cup canola oil
  • Cheesecloth, or kitchen towel
Instructions
  1. You have options here if you want to add anything else into your batter. You can add nuts, dried fruits, or chocolate. I go plain so make sure I can please everyone at the table.
  2. Start by grating your zucchini. You could throw them into a food processor if you want as well, but the grating works pretty good and keeps my kids busy.
  3. Take the grated zucchini, and place all of it into a cheesecloth, or kitchen towel. Have you ever seen how much water gets extracted from zucchini? It’s crazy.
  4. So once you have the zucchini wrapped up, give it a spin, and begin squeezing as hard as you can. Keep squeezing. Take a break, catch your breath, and squeeze some more. You want all of the liquid extracted. Discard the juice, and set the zucchini to the side.
  5. Next, preheat your oven to 350 degrees. Lightly butter, or use cooking spray, and lube up your bread pan, and set it to the side.
  6. Next, get two bowls out. One for dry ingredients, and one for wet ingredients. To one bowl, add the flour, baking soda, baking powder, nutmeg, salt, and cinnamon. To the other bowl, beat the eggs, then add in canola oil, vanilla extract, and plain and brown sugar. Mix to combine both, then pour in the dry into the wet, add the zucchini, and gently stir to make a batter.
  7. Place the bread pan into the oven, and bake for about 45 minutes, or until when you insert a knife into the middle and it comes out clean. Once clean, remove from the oven, and let it cool to room temperature.
  8. If you are wanting a bit of glaze, like I did, take a bit of powder sugar with a bit of brandy (hey, I’m from Wisconsin), and drizzle that over a slice.

 

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Creamed Chipped Beef on Toast

Creamed chipped beef on toast is never going to look pretty, either on the plate in front of you, or in a photo. Well, I think my photo looks pretty darn good. But let’s face it, creamed chipped beef on toast is so, so good. It actually reminds me a lot of the classic biscuits and gravy, and what’s not to love about that one?

Recently I was honored to have Nueske’s deliver some of their delicious products. Everything from sausages, to bacon, and their smoked beef slices. I was floored because I have never seen the Nueske’s smoked beef slices at any grocery store, so I was super excited to give it a try. Grocery stores take note. Order and stock this stuff because it is awesome!

I immediately opened the sliced beef and fell in love with it, as did my kids, and coworkers. It was that great Nueske’s smoke, and just has you wanting more. As I continued to eat another slice, my coworker came up with the idea to make creamed chipped beef on toast. What better could this be but to add some of this great smoked beef flavor to a classic dish.

Creamed Chip Beef on Toast Recipe
Creamed Chip Beef on Toast Recipe

Let’s get started.

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup Nueske’s beef slices, chopped
  • 1 cup milk
  • 2 slices of Texas Toast, toasted
  • cracked black pepper, to taste

That’s it. Pretty darn simple.

Start by melting the butter in a skillet on medium heat. Once it begins to melt, toss in the chopped beef slices. Stir, and get the beef a bit crispy along the edges. Once you have that complete then toss in the flour, and continue to stir to incorporate all of the flour and cook it at the same time, about a minute or so.

Ingredients for making Creamed Chipped Beef on Toast
Ingredients for making Creamed Chipped Beef on Toast

Next, pour in the milk, and continue to stir for a few minutes. The sauce will now thicken. Add some cracked pepper. Continue to cook for a few minutes, then you are ready to pour over the toast.

Stack the toast, and pour everything over the toast.

Creamy Chipped Beef on Toast
Creamy Chipped Beef on Toast

This is a stick to your ribs kind of breakfast for sure. The creamy gravy softens the toast, and when cutting into it and swiping up the gravy, well you kind of close your eyes and fall in love. The smokiness of the sliced beef, just lightly caramelized, adds the perfect balance to this recipe. Thanks Nueske’s for inspiring me to make this great recipe! Hope you enjoy!

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Ultimate Breakfast Burrito

The breakfast burrito. What is not to love about not only the burrito, but a breakfast burrito. To me, they are almost the ultimate breakfast food. Who knows where this was created, whether it be a Mexican idea, or the classic Tex-Mex idea, but wherever the burrito was created, it was a thing of genius. You can stuff a large flour tortilla with whatever you would like, but I think the combination I locked into place really works, plus it was a perfect use of some leftover frijoles charros (Mexican cowboy pinto beans) and Puerto Rican rice I had purchased a couple of days prior.

Ultimate Breakfast Burrito Recipe

Let’s get started.

Ingredients:

  • 2 whole eggs, beaten
  • 1/4 cup green bell pepper, diced
  • 1 whole jalapeno pepper, diced (remove seeds if you do not want the heat)
  • 1/4 cup shallot, chopped
  • 3 sausage links, cooked and chopped
  • 1/2 cup cooked Mexican chorizo
  • 1/2 potato, diced, and cooked until tender
  • 1/2 cup of Mexican pinto beans, cooked
  • 1/2 cup of Puerto Rican Rice
  • 3/4 cup of shredded cheddar cheese
  • hot sauce, to your liking
  • 1 tbsp canola oil
  • 1 tbsp unsalted butter
  • 1/2 tsp salt, to taste
  • 1/2 tsp cracked black pepper
  • 1 large flour tortilla, warmed
  • 1 sheet aluminum foil

Start by heating a large skillet on medium heat. Add the canola oil, and then throw in the shallots, jalapeno pepper, and green bell pepper. Give that a good toss, and cook until the onion begins to soften. Season with a small pinch of salt. Remove from the heat, and place into a bowl.

Wipe out the skillet, and then return to the heat, and add in the butter. Let the butter melt, then add in the beaten eggs. Quickly stir with a fork. Let cook on medium to low heat, stirring along the way until the egg is cooked to your liking.

Ingredients for making the ultimate breakfast burrito

 

Ok, now let’s get this thing rolled up.

Take your warmed tortilla and lay it out on your surface.

Add the cheese to the center, leaving an inch or so on both of the edges. Top the cheese with the egg. Add the vegetables, then top with the potatoes, chorizo, sausage, rice, and beans. Drizzle over the hot sauce, the get ready to fold.

Fold over the sides, then from the bottom, begin to roll up. Place this on a sheet of aluminum foil, then wrap the foil around the burrito.  Do you have to do this? Not really, but to me it is perfect for keeping it warm, especially if you are on your way to work, or want to eat it in the near future.

The Ultimate Breakfast Burrito

When you are ready to serve, unfold the foil, and dig in.

Talk about awesome flavor and textures. You get everything that is amazing in one bite. The spiciness from the chorizo is balanced by the sweetness for the sausage links, all snugged up by the melted cheese and tenderness of the scrambled eggs. I fell in love with this one, especially because you get that added kick by the jalapeno peppers and hot sauce. This was my brunch item, and yes, I ate every bit of it. IT WAS THAT GOOD. I hope you enjoy!

Question for you is what is your favorite breakfast burrito?

Ultimate Breakfast Burrito
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 2 whole eggs, beaten
  • ¼ cup green bell pepper, diced
  • 1 whole jalapeno pepper, diced (remove seeds if you do not want the heat)
  • ¼ cup shallot, chopped
  • 3 sausage links, cooked and chopped
  • ½ cup cooked Mexican chorizo
  • ½ potato, diced, and cooked until tender
  • ½ cup of Mexican pinto beans, cooked
  • ½ cup of Puerto Rican Rice
  • ¾ cup of shredded cheddar cheese
  • hot sauce, to your liking
  • 1 tbsp canola oil
  • 1 tbsp unsalted butter
  • ½ tsp salt, to taste
  • ½ tsp cracked black pepper
  • 1 large flour tortilla, warmed
  • 1 sheet aluminum foil
Instructions
  1. Start by heating a large skillet on medium heat. Add the canola oil, and then throw in the shallots, jalapeno pepper, and green bell pepper. Give that a good toss, and cook until the onion begins to soften. Season with a small pinch of salt. Remove from the heat, and place into a bowl.
  2. Wipe out the skillet, and then return to the heat, and add in the butter. Let the butter melt, then add in the beaten eggs. Quickly stir with a fork. Let cook on medium to low heat, stirring along the way until the egg is cooked to your liking.
  3. Ok, now let’s get this thing rolled up.
  4. Take your warmed tortilla and lay it out on your surface.
  5. Add the cheese to the center, leaving an inch or so on both of the edges. Top the cheese with the egg. Add the vegetables, then top with the potatoes, chorizo, sausage, rice, and beans. Drizzle over the hot sauce, the get ready to fold.
  6. Fold over the sides, then from the bottom, begin to roll up. Place this on a sheet of aluminum foil, then wrap the foil around the burrito. Do you have to do this? Not really, but to me it is perfect for keeping it warm, especially if you are on your way to work, or want to eat it in the near future.
  7. When you are ready to serve, unfold the foil, and dig in.

 

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