I got this recipe from my sister who got it from.... I don't know where. I made it after church today and it was super quick, easy, AND good (all wrapped into one!) It's not something that packs a punch of flavor but a little salt and pepper will perk it up if you need it. I personally liked it as is.
Quick and Easy Lemon Pepper Chicken and Linguine
3 boneless skinless chicken breast halves, cut into strips
1 Tbsp lemon pepper 1 tomato,diced
½ c butter* 1 pkg. linguine noodles,
1 sm onion, chopped cooked
Melt butter in microwave and add lemon pepper. Stir-fry chicken until brown. Add butter and pepper mixture. Add onion and saute. Remove from heat. Add noodles and tomatoes. Toss and serve. (*May want to cut back - high fat!)
I served it with Italian Herb Ciabatta Bread. A friend here recommended a bottle of "Aceto Balsamico Di Modena" (Balsalmic Vinegar of Modena) and Pompeian Extra Virgin Olive oil for dipping the bread in. The vinegar is fantastic! We dip any bread in it with the oil and it is super. It's one of the few items we can get at the commisary here so I can't imagine them not having it in the states.
Sunday, August 14, 2011
Saturday, August 6, 2011
French Toast and Buttermilk Syrup
Now that our house is sold and we have moved to Germany, I can pay more attention to adding my recipes to this blog. In fact, I NEED to because our household goods (which include ALL my recipe books) will not arrive until possibly October. So, any recipes I get and like during this time, will be posted here so I can reference them later. Also, the great news is I am hoping to learn some great German recipes. So, keep looking back for those.
Firstly though, here is our favorite recipe to make on Sundays for dinner when we usually have invited another family over. Also, this recipe is describes so that you can help your kids make it. I have copied and pasted their exact recipe and added my preferences.
French Toast
Family Fun Magazine
The best French toast is made from the densest bread. Challah is our first choice, then brioche or sourdough. If all else fails, a premium sandwich bread can stand up to the task {We prefer my homemade wheat bread}. Serve with real maple syrup {or buttermilk syrup}.
Ingredients
4 eggs
1/2 cup milk
1 teaspoon vanilla extract
2 tablespoons butter or oil, for pan
8 slices dense bread
Instructions
Break the eggs, one by one, into a cup. (This will make it easy to take out bits of shell if they get into the cup.) Pour the eggs in a soup dish or pie plate, add the milk and vanilla extract, and scramble with a fork. Heat the butter in a frying pan over medium heat.
Cut the slices of bread in half if you wish. Soak the bread in the egg mixture, turning once. They should be saturated but not falling apart.
Brown the bread in the skillet, turning once, about 2 to 3 minutes on each side until brown. Serves 4.
Variations:
Maple French Toast
Brown both sides of the French toast, then sprinkle grated maple sugar candy on the top and turn. Cook for 1 minute. Sprinkle the other side and turn once more.
Banana French Toast
Cut a pocket in the top crust of a 1 1/2-inch slice of Italian bread and stuff with a few banana slices. Dip in the egg mixture and cook as directed in step 3.
My mother-in-law gave me the following recipe that we absolutely love!
Buttermilk Recipe
1 cup sugar
1/2 cup butter
1/2 cup buttermilk
1 tsp. vanilla
1/2 tsp. baking soda
In a large pan combine sugar, butter, and buttermilk. Boil until sugar dissolves (make sure to not boil too long or it will turn into carmel. Once it comes to a boil it doesn't take much longer to dissolve the sugar). Remove from heat and add soda and vanilla. Make this in a pan that is big enough for it to grow when adding the soda. Keep warm while serving so it remains frothy.
Firstly though, here is our favorite recipe to make on Sundays for dinner when we usually have invited another family over. Also, this recipe is describes so that you can help your kids make it. I have copied and pasted their exact recipe and added my preferences.
French Toast
Family Fun Magazine
The best French toast is made from the densest bread. Challah is our first choice, then brioche or sourdough. If all else fails, a premium sandwich bread can stand up to the task {We prefer my homemade wheat bread}. Serve with real maple syrup {or buttermilk syrup}.
Ingredients
4 eggs
1/2 cup milk
1 teaspoon vanilla extract
2 tablespoons butter or oil, for pan
8 slices dense bread
Instructions
Break the eggs, one by one, into a cup. (This will make it easy to take out bits of shell if they get into the cup.) Pour the eggs in a soup dish or pie plate, add the milk and vanilla extract, and scramble with a fork. Heat the butter in a frying pan over medium heat.
Cut the slices of bread in half if you wish. Soak the bread in the egg mixture, turning once. They should be saturated but not falling apart.
Brown the bread in the skillet, turning once, about 2 to 3 minutes on each side until brown. Serves 4.
Variations:
Maple French Toast
Brown both sides of the French toast, then sprinkle grated maple sugar candy on the top and turn. Cook for 1 minute. Sprinkle the other side and turn once more.
Banana French Toast
Cut a pocket in the top crust of a 1 1/2-inch slice of Italian bread and stuff with a few banana slices. Dip in the egg mixture and cook as directed in step 3.
My mother-in-law gave me the following recipe that we absolutely love!
Buttermilk Recipe
1 cup sugar
1/2 cup butter
1/2 cup buttermilk
1 tsp. vanilla
1/2 tsp. baking soda
In a large pan combine sugar, butter, and buttermilk. Boil until sugar dissolves (make sure to not boil too long or it will turn into carmel. Once it comes to a boil it doesn't take much longer to dissolve the sugar). Remove from heat and add soda and vanilla. Make this in a pan that is big enough for it to grow when adding the soda. Keep warm while serving so it remains frothy.
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