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Bone in chicken shank is so tender and juicy, you won't believe the punch of flavor and tender meat on the inside of this chicken. It can take a couple of steps to get there but, it is worth the wait. This dish pairs well with sweet potato puree , mash potato puree , creamed spinach , and thick gravy and biscuit to give that down home southern cooking. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Other chicken dishes to try: Chicken & Blueberry Compote Biscuits Crispy Chicken Nuggets Pulled Chicken & Roasted Veggie Adobe Sauce Crispy Fried Chicken Sandwich Chicken & Broccoli Fettuccine Alfredo Did You Know The shank is the bottom part of the leg, above the foot, but below the hock of an animal. You can cook lamb, ham, chicken, or beef shanks. Basically, a meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee or shoulder. Ingredients Chicken Shank 1 Cornish hen 1 large carrot 1 medium onion 1 celery stalk 1 cup chicken broth 1 tsp kosher salt 1/4 tsp black pepper 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika 1 tsp parsley Let's Cook! Preheat the oven to 350°F Cut the Cornish hen from the back removing the bone. This will leave two halves. Next cut off the wing. Cut off the knuckle slide the knife down the sides of the bone to allow you to push the me down around the bone. Begin removing the bone and cartilage from the Cornish hen. Cut out the thigh bone. Once all of the tendons, cartilage, and bones are removed. Season the Cornish hen with kosher salt, black pepper, garlic powder, and onion powder. Shape the Cornish hen by tucking the meat inside. Once the meat is tucked and shaped, tie the Cornish hen to maintain the shape while it is cooking. Place the chicken broth, sliced onions, carrots and celery into a cast iron skillet. Place the Cornish hen in the broth. Bake in the oven at 350°F for 45 minutes or until temperature of the meat is 160° F Sprinkle with parsley when done. Bon Appetit, ENJOY!

Are you ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving for more? Picture succulent chicken parmesan nestled in a bed of spaghetti noodles, bathed in marinara sauce, sprinkled with Parmesan cheese, and lovingly blanketed in a gooey layer of melted mozzarella cheese. If this description is making your stomach growl with anticipation, you're in for a treat! Let's dive into the secrets of creating this delectable masterpiece in the comfort of your kitchen. Brace yourselves for a journey through flavors, textures, and aromas that will elevate your cooking process to new heights. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. The Foundation: Crispy Chicken Parmesan To kick things off, we start with chicken breasts coated in a crunchy layer of breadcrumbs and Parmesan cheese, fried to golden perfection. The crispiness of the chicken provides a delightful contrast to the tender pasta that accompanies it. The Heart: Spaghetti Noodles Ah, spaghetti! A classic choice to accompany chicken parmesan, these long, slender noodles are the perfect vehicle to carry the rich flavors of the dish. Cooked al dente and generously coated in marinara sauce, they provide a solid foundation for the stars of the show - the chicken and cheese. The Soul: Marinara Sauce Crafted from tomato paste, tomato sauce, fragrant garlic, herbs, and spices, marinara sauce infuses each bite with a burst of freshness and tanginess. Its vibrant red color is a feast for the eyes, inviting you to dive into a bowl of culinary delight. The Crown: Parmesan and Mozzarella Cheese No chicken parmesan dish is complete without a generous sprinkling of Parmesan cheese. Its sharp, nutty flavor enhances the savory notes of the dish, resulting in a harmonious blend of tastes. And let's not forget the crown jewel - a blanket of melted mozzarella cheese that stretches with each forkful, adding a gooey, cheesy finish that encapsulates pure comfort. Let's Cook! Over medium to high heat place the tomato sauce and tomato paste in the saucepan. Add 1/2 cup chicken broth to thin out the marinara sauce. Add in garlic powder, onion powder, kosher salt, black pepper and sugar to the sauce. Add in fresh basil, dry oregano and 3 bay leaves. Lower the heat, cover, and simmer the sauce for 35 to 40 minutes. Season the chicken with garlic powder, onion powder, paprika, kosher salt, cumin, and black pepper. Dip in a beaten egg, and season flour. Dip back into the egg and then italian bread crumbs and a sprinkle of parmesan cheese. Fry the chicken in a cast iron skillet until golden brown and delicious. internal temperature 160°- 165° Cook the spaghetti as instructed on the side of the box 9-11 minutes or until al dente. Layer the spaghetti, nestle a layer of marinara sauce, chicken and add mozzarella cheese sprinkle on the parmesan cheese with parsley and basil. Bon Appetit, ENJOY! Unleash Your Inner Chef Now that you have the blueprint for this mouthwatering dish, it's time to roll up your sleeves, gather your ingredients, and unleash your inner chef. Whether you're cooking for loved ones, hosting a dinner party, or simply indulging in some self-care through cooking, this Chicken Parmesan Delight promises to be a crowd-pleaser. So, what are you waiting for? Dive into the world of culinary magic and savor the joy of creating something truly exceptional in your own kitchen. Let the aroma of roasting chicken, bubbling cheese, and simmering sauce fill your home with warmth and delicious anticipation. Bon appétit! Get ready to experience a culinary masterpiece that marries flavors, textures, and aromas in perfect harmony. Your taste buds are in for a treat that will surely become a staple in your cooking repertoire. So, gather your ingredients, fire up the stove, and let the magic of Chicken Parmesan Delight unfold in your kitchen!

If you are looking for a simple and easy one skillet dinner idea that takes 30 minutes to make and bursting with bold flavor, then look no further. This dish is quick, easy, and healthy for you and your entire family. The dish substitute Italian sausage with Beyond Sausage meat, red, yellow, and orange peppers, peas, and yellow rice. It is hearty, healthy, and delicious. The flavor bombs in this recipe will leave you speechless. Plant based meat is changing the flavor game by mimicking actual meat and they are doing a really good job. The texture of the meat is soft so I would suggest to be care with slicing. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Check out these other Vegetarian dishes: Vegetarian Stuffed Peppers Vegetarian Shepherd's Pie Impossible Cheesesteak Vegetaria n Hot Dogs Ingredients One Skillet Vegetarian Sausage and Peppers with Rice Orange, Red, and Yellow Peppers cut in strips 2 Beyond Sausage Brats 1 Large Vidalia Onion 2 cups of Jasmine Rice 1/2 tsp Turmeric 1 tsp garlic powder 1/2 tsp kosher salt 1/4 tsp white pepper 1 tsp onion powder 1 cup vegetable broth 1 cup green peas 1 Tbsp butter 1 tsp olive oil Let's Cook! In a saucepan add 1 1/4 cup of vegetable broth to 1 cup of jasmine rice. Cook over medium heat. Bring to a rapid simmer. Turn down to low to allow rice to simmer gently. Place a lid on and cook for 12 minutes or until the broth is absorbed. Melt down the butter and add the olive oil to a cast iron skillet over medium to high heat. Add the sliced onions and sliced peppers. Allow the onions and peppers to cook until they are tender and translucent. Slice the Beyond sausage on the bias. Slide the veggies to the side and add the garlic powder, onion powder, kosher, salt, white pepper. Brown the sausage on both sides. Add frozen peas and just before adding the rice sprinkle in turmeric to the rice and blend well. Bon Appetit, ENJOY!

Classic stuffed peppers are filled with rice, ground beef, and cheese. They are great as an all in one meal or freeze in batches for meals for a later date. These vegetarian stuffed peppers are so delicious you won't miss the ground beef because the impossible beef is so delicious it won't disappoint in flavor. The great thing about stuffed bell peppers are they are hearty and filled with umami flavor that packs a fist full of deliciousness to the tummy. You can easily feed a large family on a meal for two. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Frequently Asked Questions How can I keep the peppers from falling over? To keep your peppers from falling over, try not to over stuff the cavity of the pepper. Too much filling will tend to cause them to tilt over spilling all the good filling on the rack. How long can I store stuffed peppers in the fridge? I strongly recommend you store the stuffed peppers in an airtight container up to 4 days in the fridge. TO FREEZE: Use an airtight container and the peppers should be good up to 3 months. Which is better to freeze uncooked peppers or cooked peppers? Either way is ok to freeze cooked or uncooked but, make sure your stuffing is fully cooked before you pop them in an airtight container to freeze. Ingredients Vegetarian Stuffed Peppers Orange, Red, or Yellow Bell Peppers 1 lb Impossible beef 1 med chopped onion 1 chopped garlic clove 1 tsp garlic powder 1 tsp onion powder 1 tsp kosher salt 1/2 tsp black pepper 1 tsp soy sauce 3 tbsp salted butter 1/3 cup of peas 1/3 cup corn 1/3 cup black beans 1/3 cup chopped red bell pepper *optional 1 cup jasmine rice 2 cups vegetable broth Let's Cook! Preheat oven to 350°F In a saucepan add 1 1/4 cup of vegetable broth to 1 cup of jasmine rice. Cook over medium heat. Bring to a rapid simmer. Turn down to low to allow rice to simmer gently. Place a lid on and cook for 12 minutes or until the broth is absorbed. In a cast iron skillet melt butter and neutral oil on medium to high heat. Add chopped onions and minced garlic. Cook until the onions are translucent and tender. Add in the Impossible beef and season the meat with garlic powder, onion powder, kosher salt, black pepper, and soy sauce. Cook until the meat is brown. Add in frozen corn, frozen peas, black beans, red bell peppers, and rice. Blend well and until veggies are cooked. Cut off the tops of the bell peppers and remove the seeds before adding the meat. Fill each bell pepper with the rice mixture. Place the stuffed peppers on a casserole dish and bake in the oven for 30 minutes or until the peppers are tender. Bon Appetit, ENJOY

This classic delicious Shrimp Po Boy is loaded with golden brown flavor bomb shrimp nestled in a soft french bread and coated and a zesty cajun sauce or remoulade sauce. Embedded in shredded iceberg lettuce and juicy red tomatoes. Po boy sandwiches include many different ingredients, such as roast beef, oysters, catfish, soft shell crabs, ham and cheese, lettuce, tomatoes, and pickles. The poor boy sandwich was created by the Martin brothers in 1929 during the streetcar strike in New Orleans. The Martin Brothers would offer the sandwich for free to union members at their restaurant. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. If you are a seafood lover like me try these other delicious shrimp dishes : Bangin Chili Lime Shrimp Shrimp and Asparagus Fettuccine Alfredo Shrimp Stir Fry & Rice or Rice Noodles Did You Know Shrimp are full of rich nutrients such as selenium, choline, and vitamin B12. Some health professionals encourage some of their patients to incorporate shrimp into their everyday diet because shrimp's are low in calories and considered a dense protein. Their are some researchers that found eating shrimp has proven to reduce inflammation by providing the body with antioxidants. Ingredients Shrimp Po Boy 1 lb large shrimp 1 tsp garlic powder 1 tsp onion powder 1 tsp old bay seasoning 1 tsp creole seasoning 1 tsp kosher salt 1/4 tsp black pepper 1 cup All Purpose Flour Hoagie Roll Condiments: Lettuce, Tomatoes, Mayonnaise, Remoulade, Pickles Let's Cook! Peel and devein the shrimp and season with the garlic powder, onion powder, kosher salt, black pepper, and a squeeze of lime juice. Place the seasoned shrimp in the sludge mixture. Make sure all of the shrimp are completely coated in the sludge mixture. Drain the excess and toss the shrimp in the flour. Coat well and prepare to fry. Preheat the oil to 350°F Place the shrimp in a preheated oil Dutch oven or deep frypan. Cook them until they are golden brown. place on a rack to drain the oil or a paper towel. About 4 minutes totally. Butter the roll and place the roll in the oven at 350° F for 5 minutes until lightly toasted. Add your extras. I enjoy mayo, lettuce,tomatoes, pickles, and romulaude sauce. Bon Appetit, Enjoy!

Beef cheesesteaks are so good and the ribeye steak melts in your mouth but this cheesesteak created with impossible meat would make your tongue whisper to your brain I can't believe it's not beef. Full of robust flavor with a hint of tang from the banana peppers sends those taste buds racing. This cheesesteak is so easy to make and full of decadent and authentic flavors. The impossible beef gravitates to whatever spices it is blended with. The banana peppers, onions, and mushroom gives it tang and depth. Topped with your favorite cheese sends this dish over the top delicious. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Try these other great vegetarian dishes: Vegan cheese sauce Vegetarian Hotdog's Vegetarian Spaghetti Vegetarian Meatball Sub Pulled Pork Jackfruit Sandwich Frequently Asked Questions Can I freeze leftover impossible cheesesteak meat? You can absolutely freeze impossible meat. Once the steak mixture is cool wrap it in aluminum foil and seal in a airtight freezer bag. Can Impossible meat be eaten rare? Although impossible meat have no meat in them, they still need to be cooked to a proper internal temperature. Ingredients Impossible Cheesesteak 1 package of Impossible ground beef 1/2 cup mushrooms 4 Hoagie rolls 1 medium onion 1 large garlic clove 2 Tbsp soy sauce *optional banana peppers 2 tsp garlic powder 2 tsp onion powder 1 tsp kosher salt 1/4 black pepper 4 slices provolone cheese 1 Tbsp butter 1 tsp olive oil Let's Cook! Melt the butter and oil in a cast iron skillet over medium to high heat. Cut a medium onion in slices and mince the large garlic clove. Cook until the onions are translucent and tender. Season with kosher salt, garlic powder, onion powder, and black pepper Cut the mushrooms and add them to the skillet with a dash of soy sauce. Allow the mushrooms to cook until they are fork tender. Toss in the banana pepper to add a hint of heat. Blend the banana peppers and begin to cut the peppers and onions into the mushrooms. Add the impossible beef along with the garlic powder, onion powder, paprika, kosher salt, black pepper, and soy sauce. Cook the meat until it is brown and no pink is showing. When the meat is completely cooked begin to separate to add the cheese of choice. Place the hoagie roll in the oven at 350°F to toast. (For extra cheese lay two pieces of cheese inside the bread to melt in the oven.) Remove the hoagie from the oven and add the cheesesteak from the skillet. Ready to serve! Bon Appetit!

Fried Lobster are tender, juicy, and succulent. It has a meaty texture that is oh so satisfying. Lobster is sweeter, than crab, but the flavor is decadent and rich. These delicious and crispy lobster tails are fried to perfection in under 6 minutes and served with a lemon wedge and garlic butter sauce. This recipe is quick and easy to make, and a perfect start to any romantic dinner. Dinner can be served in 20 minutes from start to finish. For this recipe I used 2 medium lobster tails. I usually bake my lobster tails in butter and white wine. I decided to try them fried and they were delicious. Five minutes is all the time that is needed for those lobster tails to turn out just as sweet, and succulent as if I baked them. A quick dipping sauce on the side with butter, paprika, garlic powder, and a kiss of lemon juice made this a perfect lunch meal. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Also try these Lobster Dishes Lobster Mac & Cheese with Broccoilli Lobster Roll Baked Lobster Did You Know Although lobster is considered to be a gourmet dish today, lobsters were considered the "poor man's chicken" and primarily used for fertilizer or fed to prisoners and slaves. Lobster was considered to be dirt cheap and plentiful in supply. So it was a way to save money. Ingredients Fried Lobster Tails 2 medium Lobster tails 2 tsp garlic powder 2 tsp paprika 2 tsp onion powder 2 tsp parsley 3 tsp creole seasoning 1/2 tsp lemon juice 1/2 cup flour 1/2 cup corn meal 1 egg 1/2 cup buttermilk Let's Cook! In a mixing bowl add the buttermilk and egg and blend well. Set that mixture to the side. In a second mixing bowl combine the cornmeal, flour, garlic powder, onion powder, paprika, creole seasoning and parsley. Whisk until the seasonings are completely blended with the cornmeal and flour. If you are using frozen lobster tails. Thaw the lobster tails completely. Cut the lobster tail down the middle and remove the vein.  Gently run your fingers along the sides and the bottom of the lobster, pulled the meat out of the shell and rest the meat on top of the shell. Season the lobster tails with the remaining garlic powder, creole seasoning, onion powder, parsley, and a squeeze of lemon juice. Begin dipping the lobster in the buttermilk egg mixture first, then into the seasoned cornmeal and flour mixture. In a medium saucepan add the cooking oil and heat up to 350°F. Once the oil is up to temperature add the lobster tail for about 5 minutes. Place the lobster on a rack to drain excess oil. Ready to serve! Bon Appetit, ENJOY!

Sweet potato chips are a simple and easy recipe that is healthy and a great side dish with any sandwich for lunch or dinner. Baked or fried sweet potato chips are flavorful and crispy. A healthy dish made simple. A mandolin, sweet potatoes and seasoning is all you need to whip up a healthy side dish that is delicious and healthy for you. Sweet potato chips and be fried, baked, or cooked in an air fryer. If you decide to bake cover the baking sheet with aluminum foil and sprinkle with oil is the perfect combination. Using parchment paper tends to make the potatoes chewy/leathery texture and it doesn't crisp as well. Other great sweet potato ideas: Sweet Potato Puree Sweet Potato Casserole Orange Stuffed Sweet Potato Tart Sweet Potato Pie Southern Candid Yams Frequently Asked Questions How do I keep Sweet potato chips crispy? Always allow the chips to cool completely, at least 30 minutes and store in an airtight container. You want to keep the chips from outside moisture. What is the purpose of soaking the sweet potatoes before frying? Soaking the sweet potatoes is a critical step. It pulls out the starches in the potato and allows a crispy chip. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Did You Know Sweet potatoes are nutritious, high in fiber, potassium, and antioxidants. Sweet potatoes are also rich in beta carotene, which is converted to Vitamin A and is a great support for good vision and your immune system. Sweet potatoes are usually found orange in color but, there are other sweet potatoes found such as white, red, pink, violet, and purple. They can be eaten boiled, baked, fried, pureed, or steamed. Ingredients Sweet Potato Chips Sweet Potatoes 1 tsp Kosher Salt 1 tsp cinnamon 1/4 tsp nutmeg Cooking Oil (for frying) Let's Cook! Clean and wipe off the sweet potatoes. Peel off the skin. Set the mandolin to 0mm or desired thickness. Slice the sweet potatoes. * For crispy chips set the slices in water to remove the starch pat dry Heat the oil to 350°F Cook the chips in batches. Don't over crowd your pan. Place the chips on a cookie sheet rack to drain the excess oil. Sprinkle kosher salt, cinnamon, and nutmeg over the hot chips. Let them set for about 2-3 minutes. Bon Appetit, ENJOY

Brussels sprouts can be bitter but roasting them with honey makes this dish a delicious side dish to any meal. The roasting process allows the leaves to crisp up and the honey releasing all of the natural sweetness. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Did You Know Brussels sprouts are named after Brussels, Belgium, where it is believed they were first widely cultivated in the 16th century. Sometimes called mini cabbages they have appeared on “most hated vegetable” list due to their potentially bitter flavors caused by sulfur containing compounds. Now you know! Ingredients Shaved Honey Roasted Brussels Sprouts 1 lb of Brussels sprouts 3 Tbsp olive oil 3 Tbsp honey 2 tsp kosher salt ½ tsp black pepper Let's Cook! Preheat at oven to 475°F Rinse and cut the Brussels sprouts. Shave or cut thinly and spread them out in a single layer on a 4 sided baking sheet. Drizzle olive oil over and toss and massage to ensure the shaved Brussels sprouts are coated. Season the Brussels sprouts with a generous about of salt and pepper. Bake in the oven until the sprouts are tender. About 10-15 minutes. Drizzle with honey and bake another 10 minutes. Bon Appetit!

One of my favorite meals when I was in school was the meatloaf and mash potatoes with gravy. Oh my goodness, it was soooo good. Those large pillow soft rolls would melt in your mouth. I love to mix my potatoes and meatloaf together. With that thought in mind, why not roll those cheese garlic potatoes up in the meatloaf. A sure fire way to get the heads turning and the tummies filled with goodness. A pinwheel meatloaf is layered with a delicious center. It can be layered with creamy spinach, cheesy rice, or mashed potatoes, and then rolled up like a cake roll and baked until it is tender and juicy. This dish can be served so many ways when it comes to the protein. I use ground beef, ground turkey or sometimes combine the two proteins together. The meat is juicy and tender, the potatoes are creamy, cheesy and delicious. The end result is beautiful. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Try these great side dish ideas: Southern Collard Greens Creamed Spinach Mashed Potato Puree Curly Kale Frequently Asked Questions Can I freeze leftover meatloaf? You can absolutely freeze meatloaf. Once the meatloaf is cool wrap it in aluminum foil and seal in a airtight freezer bag. How do I keep meatloaf from being dry? I suggest placing aluminum foil over the meatloaf when you first place it in the oven to hold the moisture in. Half way through the cooking time, remove the foil. What is the best way to reheat meatloaf? Freezer- Remove from the freezer and place on the counter for 3 hours to allow the meatloaf to thaw out. When the meatloaf is soft enough to cut. Place in aluminum foil in a preheated oven 350 °F for 20 minutes. *I like to pour a splash of chicken broth to give the meatloaf a little moisture or smother in gravy. Microwave- Reheat for 2 minutes on high half inch thick slice of meatloaf. Air Fryer- Always line your air fryer with air fryer paper. Spray the meatloaf on both sides with cooking spray to prevent the meatloaf from sticking. Set the timer at 350° F for 3 minutes. Ingredients Pinwheel Meatloaf 1 lb ground turkey 1 lb ground beef 1 red bell pepper 1 orange bell pepper 1 yellow onion 2 tsp parsley 1 tsp oregano 1 tsp garlic powder 1 tsp onion powder 1 tsp kosher salt 1/4 tsp black pepper 1 tbsp Worcestershire sauce 2 eggs 1/4 cup evaporated milk 1/4 cup bread crumbs 3 large russet potatoes 1/2 stick of butter 2 tsp garlic powder 1/2 cup parmesan cheese 1/4 cup of sour cream 1/2 cup evaporated milk salt and pepper to taste Let's Cook! Preheat the oven to 350° F In a mixing bowl add your protein ground beef, ground turkey, or a combination of both. Add in your herbs, bread crumbs, spices, egg, Worcestershire sauce, and evaporated milk to the mixing bowl. Blend all the ingredients well. Finely chop a medium onion, red and orange bell pepper. Sautée in butter, salt , and black pepper until the are tender and translucent. Once the onions and peppers are cool, fold them into the beef and turkey mixture and set it to the side. Wash and peel three medium russet potatoes. Cut in medium blocks add to cold salty water and bring to a boil. When the potatoes and soft when you stick them with a fork add the butter garlic powder and onion powder. Using a potato masher, mash the potatoes add sour cream, parmesan cheese, and evaporated milk. Mash and stir until the potatoes are creamy. At the end add in parsley. Using a cookie sheet, spread out parchment paper and the meatloaf mixture. Press out the meatloaf mixture to the end of the cookie sheet. Spread mashed potatoes on top of the meatloaf. Make sure to leave at least a half of an inch perimeter. Using the end of the parchment paper begin to roll and fold the meatloaf. Completely roll the meatloaf and turn the seal side down on the parchment paper. Pinch each end to seal in the potatoes. Cover with aluminum foil to keep the meat moist and juicy. Bake in the oven for 30 minutes remove the foil and continue to bake another 15-20 minutes. Bon Appetit, ENJOY!

Sweet cinnamon French toast is such a delicious treat for breakfast. A great option on any brunch menu or change up the dinner menu with breakfast. French toast should be soft on the inside with a kiss of crunch on the outside. A hint of vanilla and cinnamon and then topped with your favorite topping. There are so many options to your French toast toppings. Powder sugar and fresh fruit is my favorite and then drizzled in warm maple syrup. I have used whipped cream or a fruit compote when I want to take those extra steps. I remember when my mom would fix breakfast for dinner, oh my God it would be such a treat. She made the best French toast, scramble cheese and eggs, and the best pancakes. In the mornings before I would leave for school my mom got up extra early and fix my breakfast and left it on the stove wrap in aluminum foil over steam heat so I could have a hot breakfast right before school. French toast was one of those meals I would unwrap and be surprised. The steam would warm the syrup and the sausage would barely touch that maple syrup so good. She was so thoughtful and spoiled me rotten. I miss her dearly. Of course I changed mama Alice recipe just a little bit but, not much. I switched out the bread from Wonder loaf bread to honey wheat then I switched to Brioche bread. I have also used French bread and Bagel French Toast with cereal. I like the Brioche and French bread the best. The bread can hold up to the egg mixture without it getting soggy. You want the bread to soak up the egg mixture but the inside should be soft not soggy. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Did You Know? French toast existed as early as the Roman empire. It was called Pan Dulcis, the Romans would soak bread in milk and egg mix and fry it in butter or oil. Some things never change. Now in France, French toast is called pain perdu, which means "lost bread". Frequently Asked Question How do you know when French toast is done? French toast should be golden brown on the outside and soft on the inside. Wait a couple of minutes, lift one side of the toast to see the color before flipping. What type of bread should I use for French toast? The best type of bread to use is a thick bread like Brioche or French bread. These two can hold up to the egg mixture without getting soggy. You can use loaf bread I would not soak in the egg mixture as long Can I save the French toast batter? The leftover batter can be stored in the fridge 1-2 days at the most. Ingredients French Toast Let's Cook! In a shallow bowl add heavy cream and whisk the two eggs. Add in the cinnamon and vanilla extract Place the slice of Brioche bread in the egg mixture, allow it to soak up the egg mixture. Flip the bread and soak the second side Turn on the griddle 325°F or non-stick frying pan, add the butter over medium heat. Once the butter is melted place the bread on hot griddle. Check to make sure the bread is golden brown before flipping. Using a spatula flip and brown the second side. Ready to serve with your favorite toppings Bon Appetit, ENJOY!

Sangria is easy to make and the perfect summer beverage that is sweet and delicious. The traditional Spanish sangria is made with red wine, herbs, spices, and fruit. Today sangria's are made with a variety of ingredients. Each recipe can be slightly different but, they are all simply awesome and refreshing. If you want a fizzy sangria you could add soda or you could add brandy to the sangria as well. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Did You Know The origin of Sangria dates back as far as the 14th century and can be traced to Ecuador and some say the Caribbean Antilles islands. It's humble roots are in Spain and Portugal and has become a very popular, refreshing drink around the world. Sangria comes from the root wood sangre which is blood in Spanish. Ingredients Fruity Sangria 1 bottle red wine 1/2 cup pineapples 1/2 cup strawberries 1/2 blueberries 1 large orange 1/2 cup orange juice 1/2 cup pineapple juice 1/4 cup sugar *optional 1/2 cup Brandy Club soda or ginger ale for fizzy sangria Let's Get Started! Cut up the strawberries, slice the orange into thin slices and set them to the side. Pour in the red wine in a pitcher with the orange juice, pineapple juice, and sugar. Stir until the sugar dissolves. Add in the strawberries, blueberries, pineapples, and orange slices. *optional add in Brandy Set in the refrigerator to chill or serve over ice Bon Appetit, ENJOY!