• Overnight Caramel French Toast

    This overnight French Toast casserole is better than the previous one I had been making. The caramel in this recipe is gooey and delicious.

    Recipe from Real House Moms.

    Ingredients:

    • 1 c. brown sugar, lightly packed
    • 1/2 c. unsalted butter
    • 2 TBSP light corn syrup
    • 12 slices Texas Toast bread
    • 1/2 c. sugar
    • 2 tsp. cinnamon
    • 6 eggs
    • 1 1/2 c. milk
    • 1 tsp. vanilla
    • Powdered sugar for topping

    Directions:

    • Spray 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
    • In a small saucepan bring brown sugar, butter, and corn syrup to a boil over medium heat. When the sugar is dissolved pour into the prepared pan.
    • Place six slices of bread on top of the caramel. You might need to squish the slices together to make them all fit.
    • In a small bowl mix the cinnamon and sugar together. Sprinkle half of the mixture over bread in the pan. Top with remaining six slices of bread.
    • In a large bowl whisk together eggs, milk, and vanilla. Stir in remaining half of the cinnamon-sugar mixture and stir until combined. Pour over bread. Cover and refrigerate overnight.
    • Take French Toast casserole out of the fridge and let stand at room temperature for 30 minutes.
    • Preheat oven to 350*. Uncover dish and bake for 35-40 minutes until golden. Remove from oven. Use a spatula to flip the bread slices over onto a plate so the caramel side is up. Top with powdered sugar, if desired, and serve immediately.

    Overnight Caramel French Toast:

  • Sourdough Sandwich Bread

    This sourdough bread is fantastic! Recipe makes 3 loaves.

    Recipe from Amber’s Kitchen.

    Ingredients for 3 loaves:

    • 2 1/2 c. warm water
    • 2 c. (400 g) active bubbly starter (stirred down to deflate air bubbles, then measured) 
    • 3/4 c. honey
    • 1 egg
    • 1/3 c. melted coconut oil 
    • 1 TBSP salt
    • 8 to 8.5 c. all-purpose flour or bread flour

    Ingredients for 1 loaf:

    • 6 2/3 oz. (200 g) warm water
    • 2/3 c. (133 g) active bubbly starter (stirred down to deflate air bubbles, then measured) 
    • 1/4 c. (72 g) honey
    • 1 generous TBSP beaten egg (30 g) or just use 1 egg
    • 2 TBSP melted coconut oil 
    • 1 tsp. salt
    • 3 c. + 8 tsp. (375 g) all-purpose flour or bread flour

    Directions:

    1. Activate your starter by feeding it so you have a total volume of at least 2 c. When your starter is active, bubbly, and doubled in size after a feed, it’s time to start making the dough.
    2. In a large bowl combine 2 c. of active bubbly starter with the water, honey, oil, egg and salt. Mix gently to combine. 
    3. Add the flour one cup at a time, while mixing. When the dough pulls away from the sides of the bowl, is tacky but doesn’t stick to your fingers then it has enough flour.
    4. Knead the dough for 5-15 minutes or until the dough is smooth and elastic. It may need a tad more flour if the dough hydrates while kneading. 
    5. Cover dough and rise until doubled in size. (*you can skip this first rise if needed, but for optimal fermentation and flavor, it’s favorable to keep it*)
    6. When the dough has doubled in size, dump it out onto a lightly floured surface and divide in three portions. Form into a tight oval and place each in a greased loaf pan. {loaf pan size: 1.5 quarts, 8×4 inches or 9×5 inches} 
    7. Cover dough and let rise until doubled a second time. This may take anywhere from 4-24 hours. Be patient and do not bake it unless it has risen! If it doesn’t rise then your starter may need some power feeds to strengthen it.
    8. Once it has doubled, bake at 375° F for 30-35 minutes. If the tops of your loaves are browning too much, you can lay a flat sheet of aluminum foil on top of the loaves. For convection oven start checking at 27 minutes. 
    9. Remove loaves from the oven, remove loaves from pans and let cool completely before slicing. 
    10. Store in plastic twist tie bags at room temp. Freeze loaves that won’t get eaten in 5 days. 

    Sourdough Sandwich Bread:

  • Mango Chile Chicken Rice Bowl

    This dish is amazing and is restaurant quality delicious!

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    Mango Salad

    • 3 mangos, diced
    • 2 Mini Persian cucumbers, chopped
    • 1 Serrano or jalapeño pepper, seeded and diced
    • 1/2 c. fresh cilantro chopped
    • 3 TBSP fresh mint, chopped
    • 3 TBSP fresh basil, chopped
    • 2 green onions, chopped
    • 2 TBSP olive oil
    • 2 TBSP apple cider vinegar
    • 2 TBSP lime juice
    • Salt, to taste

    Chicken

    • 1 1/2 lbs. chicken breasts, thinly sliced
    • 1 1/2 TBSP cornstarch
    • 2 TBSP olive oil
    • 1/4 c. Thai red curry paste
    • 1 TBSP fish sauce
    • 6 TBSP salted butter
    • 3-4 cloves garlic, chopped
    • chili flakes
    • 3-4 cups cooked rice

    Mango Salad Directions:

    1. Combine the mango, cucumbers, serrano pepper, cilantro, basil, and green onions in a bowl. Toss with olive oil, vinegar, lime juice, and season with salt.

    Chicken Directions:

    1. In a bowl, toss together the chicken and cornstarch.
    2. Heat the olive oil in a large skillet over medium-high heat.
    3. Add the Thai red curry paste and cook 1-2 minutes, until fragrant.
    4. Add the chicken and toss to coat in the curry paste. Cook until the chicken becomes crispy, about 8 minutes.
    5. Remove from the heat and add the fish sauce.
    6. Meanwhile, in a small skillet melt together the butter, garlic, and a pinch of chili flakes. Cook until the butter is browning and the garlic crisps.
    7. Spoon the chicken over the bowls of rice. Pour the garlic chili butter over the chicken. Top with the mango salad. Enjoy!

    Mango Chile Chicken Rice Bowls:

  • Bean Dip

    Recipe adapted from the Magical Slow Cooker.

    Ingredients:

    • 16 oz. can refried beans (refried pinto or refried black beans)
    • 8 oz. Colby Jack cheese, shredded and divided
    • 7 oz. can fire-roasted green chiles
    • 8 oz. pkg. cream cheese, room temperature (or microwave for 30 seconds to soften)
    • 1 c. sour cream plus more for serving
    • 1 oz. pkg. taco seasoning (see below)
    • Sliced pickled jalapeno, if desired
    • Chips for serving

    Taco Seasoning:

    • 1 tsp. chipotle chili powder
    • 2 tsp. smoked paprika
    • 1 1/2 tsp. cumin
    • 1 tsp. garlic powder
    • 1/2 tsp. oregano
    • 1 tsp. salt

    Crockpot Directions:

    1. To the crockpot add the refried beans, 2/3 of the cheese, chiles, cream cheese, sour cream and taco seasoning. Stir everything together and flatten out with a spatula.
    2. Sprinkle over remaining cheese and pickled jalapenos.
    3. Cover and cook on HIGH for 2 hours without opening the lid during the cooking time.

    Oven Directions:

    1. Preheat oven to 350*
    2. In an a 8×8 pan add the refried beans, 2/3 of the cheese, chiles, cream cheese, sour cream and taco seasoning. Stir everything together and flatten out with a spatula.
    3. Sprinkle over remaining cheese and pickled jalapenos.
    4. Bake for 30 minutes or until hot and bubbly.

  • Sourdough Pancakes

    Makes about 8 pancackes.

    Recipe from Twelve on Main.

    Ingredients:

    • 1 1/2 c. milk
    • 1 egg
    • 1 c. sourdough starter
    • 2 TBSP honey
    • 1 tsp. vanilla
    • 2 TBSP coconut oil
    • 2 c. flour
    • 1 tsp. salt
    • 4 tsp. baking powder
    • 1 tsp. baking soda
    • Serve with syrup

    Directions:

    1. Preheat cast iron skillet or griddle.
    2. Mix milk, egg, sourdough starter, honey, vanilla, and coconut oil in a bowl.
    3. Add flour, salt, baking powder, and baking soda, and mix until combined.
    4. Pour 1/3 cup batter onto a hot griddle or cast iron skillet. Let it cook until you see nice big bubbles, and then flip. Leave them for another minute or so until it is cooked through.
    5. Serve topped with syrup

    Sourdough Pancakes:

  • Greek Turkey Burgers

    Recipe adapted from Recipe Runner.

    Turkey Burger Ingredients:

    • 1 lb. lean ground turkey
    • 1 c. fresh baby spinach, chopped
    • 1/4 c. red onion, minced
    • 1/4 c. crumbled feta cheese (plus more to top burger)
    • 1 TBSP fresh dill, chopped
    • 1 tsp. dried oregano, rubbed between palm of hands
    • 1/2 tsp. salt
    • 1/4 tsp. garlic powder
    • Pepper, to taste
    • Serve on bun with sliced tomatoes, crumbled feta, if desired, and Tzatziki sauce (see below or store bought)

    Tzatziki Sauce Ingredients:

    • 1/2 c. shredded cucumber
    • 1 c. plain non-fat Greek yogurt
    • 1/2 of a lemon, juiced
    • 1 TBSP fresh dill, chopped
    • 1/4 tsp. garlic powder
    • Salt and pepper, to taste

    Directions:

    Tzatziki Sauce: Place the shredded cucumber onto a clean dish towel or paper towels, gather it up and use your hands squeeze out as much of the liquid as you can; then add all of the ingredients to a bowl and stir together until combined. Taste for seasoning then cover and refrigerate until ready to serve.

    Greek Turkey Burgers:

    1. In a large bowl combine the spinach, red onion, feta, dill, oregano, garlic, salt and pepper.
    2. Add in the ground turkey and use your hands to mix everything together, don’t overwork the meat.
    3. Form the meat mixture into 4 patties.
    4. Heat your grill, grill pan, or skillet over medium heat. Spray or coat the grill grates/pan with oil.
    5. Grill the burgers for approximately 4-6 minutes then flip over and grill another 4-6 minutes or until done.
    6. Serve the turkey burgers on a bun with the tzatziki sauce, sliced tomatoes, and more crumbled feta.

    Greek Turkey Burgers:


  • Crunchy Tofu Roll Bowls

    These bowl is absolutely delicious and perfect for summer dinners. It’s also comes together very quickly.

    Adapted from Pinch of Yum

    Ingredients:

    • 1 block of extra firm tofu, for Crispy Baked Tofu
    • 1/2 c. teriyaki sauce, such as Soy Vay
    • 1 c. uncooked rice
    • 2 c. frozen shelled edamame
    • 1 cucumber, chopped
    • 1 avocado, chopped
    • 1 jalapeno, chopped or sliced
    • 1/2 c. crunchy fried onions
    • Mixed lettuce
    • Spicy mayo (see below) or Yum Yum Sauce (see below)
    • Sriracha

    Spicy Mayo: 1/4 – 1/2 c. mayo plus 2-3 TBSP of sriracha, mix and adjust to your taste.

    Yum Yum Sauce: 1 c. mayo, 1-3 TBSP sugar, 3 TBSP rice wine vinegar, 3/4 tsp. smoked paprika, 1/2 tsp. garlic powder, and sriracha, if desired; mix and adjust to your taste.

    Directions:

    1. Tofu: prepare Crispy Baked Tofu and then toss with teriyaki sauce (if you want a thicker sauce, simmer the sauce for a few minutes before tossing with the tofu).
    2. Rice: prepare rice according to package.
    3. Edamame: prepare edamame according to package.
    4. Assemble: in a bowl/plate, add mixed lettuce and rice; top with tofu, edamame, cucumber, jalapeno, avocado, crunchy onions, and add spicy mayo or yum yum sauce and top with additional sriracha, if desired.

    Crunchy Tofu Roll Bowls: