banana · bread · breakfast · brunch · brunch ideas · burger · burger patty · french toast · fresh bread · ripe bananas · stuffed

Fresh Bread Smells and Stuffed Food Smiles

fullsizerender-21This weekend I spent some time remembering the smell  of fresh bread walking down the streets of Paris. Since lately I’ve been on this kick of eliminating artificial preservatives I decided to do some research and make my own bread at home, bring the smell of Parisian bakeries to my home. So, I started with one goal in mind, dinner. Ever since last summer, I’ve wanted to try to duplicate the a delicious pork burger I tried at Yard House while visiting Southern California. So I decided to take this pork deliciousness to another level and make some brioche buns for it.

I found a recipe on The New York Times Cooking page. The recipe makes 6-8 buns so since I was only cooking for two I ended up making my own brioche loaf with oats and flax seeds on the side. The outcome? Two beautiful golden brown buns and a delicious loaf of bread with pretty hues of gold and oat shimmer.

I utilized my fresh bread in two different ways: for dinner and brunch the next day. It has been a while that I’ve wanted to make bread so I’m super excited that I got over my fear of yeast and can make it now whenever I want. Note: The only challenge with making bread is time. The amount of time the dough needs to rest is what may discourage, but believe me when I tell you that it is worth it!

img_5467My version of the burger from Yard House: A fresh brioche bun burger with a pork patty stuffed with mozzarella cheese, blueberry ketchup, non spicy candied bacon and spinach.  I think I liked my version much better. Perhaps it was the fresh bun or the pork burger patty that I stuffed with mozzarella cheese; all I know is that I am adding this one to my must-have burgers this summer.

The next day I was looking for something to satisfy my sweet tooth. There were two things I absolutely needed to use, 2 ripe bananas that have been begging me to use them before they go back and my fresh loaf of bread. I’ve probably never mentioned this, but even though my boyfriend loves everything I make, there is one thing that he’s never liked and that is my french toast. Now, maybe it’s because I enjoy a good challenge or perhaps my competitive nature kicked in, but today would be the day to make him change his mind. Honestly, the thought of my french toast not satisfying anyone has bugged me for years!

My strategy going in was to use the loaf of bread (you can’t deny the power of homemade), stuff it with a banana and maple syrup mix (2 ripe bananas and 1 tablespoon of maple syrup), and revamp my egg mixture. img_5466I replaced my old egg mix with this: 2 Eggs, 1/4 tsp cinnamon and sugar, a splash of almond milk ( which I made a couple of days ago), a pinch of nutmeg, 1 tsp of vanilla-bourbon extract and a splash of heavy cream. First I cut slices of the loaf of bread, about 1 inch. Then I cut down the middle to create pockets for the mashed bananas/maple syrup mixture. Once I stuffed the bread slices, I dipped in my new and improved egg mix. I buttered a pan and cooked in medium heat for about 5-8 minutes making sure each side is evenly cooked.

Once done I sprinkled with some powdered sugar, fresh blueberries and maple syrup. img_5463-1

These were absolutely delicious and just in case you’re wondering I wasn’t the only one to think so. Yup! after all these years, the french toast redeemed themselves! Ah, the sweet smell of victory is almost as good as the sweet smell of fresh bread. Or is it?

brunch ideas · cheese · creative dishes · creativity · culinary · delicious · dinner · dinner ideas · food · foodithinkiloveyou · fries · from scratch · fun meal · healthy · ingredients · meal ideas · parmesan · seasoning · spinach · yum

Food for the Game & Love for the Food

As many of you may know the Super Bowl is next weekend AND as you may also know, the best part of the Super Bowl is THE FOOD. Okay the commercials are pretty fun, the game is cool, family, friends but c’mon…the food is the best part!? Pizza, tortilla chips and guac, chicken wings, potato chips, nachos, queso dip, I can go on and on. So of course I will be watching (i.e. stuffing my face) the game next Sunday! Any event that allows me a week in advance to begin a conversation with “let’s talk menu” is an event for me. This is exactly what I did yesterday, started planning the Super Bowl menu.

Here’s what will be causing me to miss the best Super Bowl commercials and the play of the evening next Sunday:img_4599

Bacon Wrapped Shrimp appetizers is making a comeback after being a hit during the football game on Thanksgiving. This time, however, they will be accompanied by a cilantro dipping sauce. People expecting to see the good ol’ buffalo chicken wings will absolutely forget about them (forever) after they taste these shrimp babies.img_5332

Mini Baked Empanadas will be sitting front and center when the game begins. I’m prepping these a day before since that can be an event of its own. Last time I made these they were amazing in their full empanada size so I imagine they will be even better when limited to only a few bites. For the filling I will attempt a cuban style picadillo using ground beef, pepper stuffed green olives, raisins, green bell peppers and spices. I’ve never attempted this filling, but I’ve had it many times at my favorite cuban restaurant. Wish me luck!fullsizerender-19

Ceviche is something I love to make during summer months because it’s refreshing and super easy. My dad taught me how to make ceviche and his is the best I’ve ever had so I’m letting him take that dish. All we use to make this is fish (any white fish works), cut in small pieces, lime juice (I like to use a lime/lemon juice combo), chopped tomato, onion ( I prefer red onion), cilantro and salt. My dad doesn’t know this, but I also use a little of paprika just to give it another layer of flavor. You can make the ceviche the same day, but my dad recommends letting the fish marinade in the lime juice over night. I’ve prepared it with much less time than that and can tell you that after about 40 minutes it’s pretty darn good! Once you strain the juice from the fish (otherwise it’s too sour), add salt and the chopped ingredients. Mix and sprinkle some paprika and start dipping your tortilla chips or better yet have on a tostada the way it’s meant to be had (not on game day).img_5337

Braised Brisket Loaded fries, is something I’ve been wanting to make for a while now. Since I’ll be totally over-eating I want to rescue some calories by baking the fries. I know, I know, but I’m going to make a paprika seasoning to make you forget the fries are baked and it will be absolutely delicious! I’m also going to make an cilantro chimichurri to add some freshness and some pickled onions for pizzazz, texture and pretty color. Okay, you can’t have loaded fries without cheese, so yes I will be using some cotija cheese to keep them light, but also very flavorful. Keep a look out for this picture, it’s going to be kind of amazing!img_5028

Baked Oysters Rockefeller, recently inspired during my trip to New Orleans, will be something I will be making for the first time. I’m a little nervous because I’ve never baked oysters in my life, but considering I use my oven quite often I’m sure I can figure it out (right?). My goal is to reproduce my favorite baked oyster from The Royal House in NOLA with a spinach, bacon, wine? and cheese? Well, as you can see I will be tasting as I go to make sure it turns out just as good as the ones I had in NOLA. I can’t wait!

Okay so I know you’re probably asking yourself where the game food is, right? I mean, what’s with all this fancy stuff? Bring out the potato chips and crack open the cheese dip. Well here’s the thing. This year one of my resolutions was to stop eating packaged foods and cook more (#cookmore). So I will be making everything from scratch. It’s just so much better to eat things we actually make and avoid all the artificial preservatives and extra pounds of salt and sugar found in packaged foods. So, I hope you share the love for clean, home cooked meals because this year is going to be filled with ’em!

Now that we have a plan, menu, strategy and incredibly delicious visuals. Let the games begin!

 

 

bacon · breakfast · brunch · brunch ideas · bun · California · concert · creative dishes · dinner · dreams · eggs · foodithinkiloveyou · green onions · hotdogs · jam · lunch · meal ideas · sausage party · wine

The Breakfast Hot Dog of My Dreams

If you’ve ever been to a concert or sporting event (at least in California), you’ve enjoyed a bacon wrapped hot dog afterwards as you’re walking to your car. Right? If you haven’t, make a mental note and next time you see the small stand with the guy grilling bacon wrapped hot dogs, stop and have one (or four!). You will not regret it, I promise. 
Just a few weeks ago at a family gathering, they made bacon wrapped hot dogs. I was so excited because I absolutely love these and yes, maybe I was salivating a just little. I guess you had to be there. The buns slathered with sour cream (stay with me), ketchup over the crunchy bacon wrapped hot dog, chopped tomatoes and white onions on top with one more small dollop of sour cream (Mmmm). In my opinion there is no need for mustard or anything else. These ingredients together are absolute perfection. My mind, much like my hot dog, was wrapped up in deep thought as I was savoring each bite. I couldn’t focus on the chatter around me. Right there and then I had an amazing idea, breakfast hot dogs?? [angels singing]. How can I make a hot dog that will produce a breakfast party in my mouth with one single bite? Was it possible?? Yes!

This week my taste buds attended that breakfast party and the feedback was: success. I had so much fun putting this meal together, although the wine could have played a part, but it was mostly the cooking. I used chicken hot dogs, wrapped in bacon and cooked in a pan until the bacon was mostly cooked. Then I popped in the oven (325 degrees) until the bacon was nice and crispy. I used multigrain buns, which I also popped in the oven until they were warm and had slightly crispy edges. The over easy egg is probably the most important component of this dish because you want that yolk to be runny so when it pops it spreads all over the hot dog and in between the bacon (YUM!). I slathered some sour cream once the buns were done, snuggled the hot dog inside, positioned the egg on top, popped the yolk and chopped some green onions. I added some raspberry-habanero jam to give it that slight sweetness you get from a well rounded breakfast bite and it was delicious. Great for breakfast, brunch or even lunch and dinner if you’re like me and can have breakfast at anytime!