French Toast Sticks w/powdered sugar and fresh stawberries

Breakfast for dinner is a bi-monthly event in our house. Sometimes the best food to start the day is also the best way to end it!

  
French Toast Sticks:

6-8 slices of bread

6-8 eggs scrambled

Powdered sugar and strawberries for topping

Directions:

Heat electric skillet to 250 degrees. Spray with non-fat cooking spray. Slice bread into strips. I use the oatmeal bread because it is heartier than some of the sandwich bread, but you can use any you prefer. Dip strips into eggs, place on skillet, and cook for 2-4 minutes on each side. 

Place on a plate and top with your choice of syrup, sprinkle powdered sugar and finish off with strawberry slices.

   
 
I paired ours with a sausage, mushroom, egg scramble. Recipe to follow!

  
A very simple meal that will delight the pickiest of eaters!

Oven Roasted Potatoes

Potatoes are a wonderfully, versitiale vegetable. Baked, fried, roasted, grilled, mashed, the list goes on. Out of everything I cook, potatoes are a hit with the kids. This recipe is easy, tasty and gives the potatoes a great crispy outside and soft, creamy middle. This also works great with Sweet Potatoes or red potatoes if you prefer!

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Oven-Roasted Potatoes:

5-6 medium sized potatoes (Yukon Gold is my preference)

2 tbs oil

Oregano

Basil

Black Pepper

Garlic Powder

Directions:

Preheat Oven to 450 degrees. Prepare cookie sheet with 1 tbsp. oil. Peel and wash potatoes. Cut into wedges. Place cut potatoes into a large bowl, coat with 1 tbsp. of oil and seasonings. Add as much as you want depending on flavor. Place onto prepared cookie sheet. Bake for 30 minutes or until potatoes are browned and tender. Turn once after 15 minutes. Turn oven to a low broil and cook for an additional 5 minutes to crispy up the outer layer.

Remove from oven and let sit for 2 minutes. Serve immediately!

Pan Fried Chicken Quarters

We are big chicken eaters. I like how versitale chicken is and that I can cook it many different ways. Pan fried chicken gives the skin and meat a nice, crisp flavor and eliminates the extra grease used in frying. This recipe will work for any chicken cuts, just adjust your time for the size and variety of the cuts of chicken.


To ensure the meat has good flavor, I season the skin as well as the meat underneath.

Pan Fried Chicken:

3 chicken quarters

2 tsp. Olive oil

Garlic Powder

Smoked Paprika

Onion Powder

Season Salt

Directions:

Heat oil on medium heat. Season meat and skin with seasonings to your liking. Once oil is hot, add quarters to pan, cover and cook 10-15 min on each side. Cook until chicken is no longer pink and juices run clear.


Serve with oven roasted potatoes. (Recipe to follow!)


Crock Pot Chicken Tacos

Fall has landed in the Panhandle of Florida and boy is it chilly outside! When cold weather hits, I love to pull out my Crock Pot and have a yummy meal ready for my family when we get home at the end of the day. Especially as it gets darker sooner, knowing dinner is ready and waiting is one less thing I have to worry about in the midst of homework and laundry, and well you get the idea. Plus, one-pot cooking saves so much time on the dishes later!

We love Mexican food and Chicken Tacos are a favorite in our house. This recipe is so simple and takes very little time in the morning to put together.

  Chicken Tacos:

1-2lbs. thawed chicken breasts

1 can black beans

1 can of corn (drained)

1 packet of Taco Seasoning

1 can of tomatoes and green chilies

Flour tortillas

Toppings: Tomatoes, sour cream, cheese, salsa, guacamole, olives, etc.

Directions:

Mix Taco seasoning as directed on package; set aside. (If you do not have taco seasoning, a jar of salsa works fabulously.) Place thawed chicken breasts on the bottom of pot. ( I used leftover rotisserie chicken) Dump corn, beans, and tomatoes on top of chicken. Add seasoning and mix well. Set on low for 6-8 hours.

Shred the chicken using two forks, mix together. Warm up tortillas on a sprayed skillet until pliable. Top tortillas with chicken mixture then toppings of your choice.

 Serve with chips and your favorite dip! Enjoy!!

Fall Festival Fun

I love fall. I love the crisp, cool weather, fall festivals, and pumpkin patches. We headed out to Milton, FL for a camping trip this weekend and had a great time at Holland Farms Pumpkin Patch.

One of my favorite things about Farmer’s Markets and little general stores is the ability to get homegrown veggies, fruits, honey, and in our area; peanuts. This beautiful jar of honey was my favorite purchase, fresh honey and honeycomb!

As a kid my grandparents had bee hives, and I loved being able to have the honey comb after my grandma got the honey. I am excited to pass that experience on to my kids. 

This was such a neat little farm. Sunflowers in rows, corn mazes, pumpkin patches, watermelon plants, and fresh peanuts.

A southern staple is Boiled Peanuts. While I am not a fan, my kids and parents are. So one of these little beauties came home with us to be boiled.

There’s nothing better than homegrown, fresh from the farm produce. This gorgeous watermelon will soon be cut up and devoured!  

Rows of pumpkins ripe for the picking! We had fun scouring for the perfect pumpkin to carve! The kids carefully inspected each one to find the one for their Jack-O-Lanterns.

The corn maze was a blast as well. Not quite like the corn from Nebraska, but still we had fun trying to maneuver our way through the maze, searching for clues to the Maze Murder Mystery.

Our spoils from the patch!

There is something special about hitting a local farm, supporting local growers, and sharing that experience with your friends and family. So get out there and support your farmers! They are what keeps this country going!

Grilled Cajun Amberjack with Pineapple Salsa

It’s no secret that the Gulf Coast is a host to some of the best fishing around. Just 45 miles off the coast brought us some of the best tasting Amberjack, Vermillion Snapper and Mangrove Snapper. Because I live here on the coast, a lot of my cooking centers around fish and seafood. The next three posts will focus on Amberjack and Snapper recipes. If you do not have availability to Amberjack, any white fish will work just as well, you may just need to adjust cooking times.

I love Amberjack. It is not an overly fishy tasting fish, the fillets are hardier, more steak like, than some other fish, and it has great flavor. Due to the thickness of the fillet, it makes it an easy fish to grill. Which is what I did for this particular recipe. I topped mine with a Pineapple Salsa, but if pineapple is not your thing, mango works just as well.

Food

Grilled Cajun Amberjack:

3-4 fillets of Amberjack (or your preferred white fish fillet)

2 tbsp olive oil

Creole Seasoning (Add to taste)

1/2 cup Milk

Directions:

Soak fish fillets in milk 2-3 hours prior to grilling. Pat dry and place on a large cookie sheet. Rub fillets with oil and seasoning. Place on heated grill, grilling each side for about 5 minutes, depending on the thickness of the fillet. Fish will flake when done.

Serve immediately with Pineapple Salsa. I paired this particular meal with seasoned black beans and Yellow rice.

Pineapple Salsa:

1 can of drained pineapple chunks

1 jalapeno diced

1 can corn; drained

1 green pepper diced

2 roma tomatoes; diced

Diced Cilantro

2 tbsp. Lime Juice

Salt to taste

Directions:

Mix all ingredients together. Allow to chill in refrigerator for 1 hour prior to serving.

Please let me know what you think or if you have any variations of your own!