Treat yourself to this Breakfast, Lunch & Dinner

Haven't posted in a little while but I am making it up with this full days worth of treating yourself meals. I made these dishes and absolutely enjoyed making ad eating them they were all really yummy.
They are all really simple to make and the dishes consist of:

• Homemade French Toast dusted w/ powdered sugar and sprinkled with crushed pecans with a side of  turkey bacon
• Chicken Parmesan w/ fresh potato salad and a side of stock flavored broccoli and corn
• Spinach and ricotta stuffed ravioli, served with pan fried salmon topped with a creamy garlic, parmesan cheese sauce and a lemon wedge.

Meals that every bite is too exciting to stop eating... Try it for yourself and your family at home.

Here is how it's done.

Homemade French Toast dusted w/ powdered sugar and sprinkled with crushed pecans with a side of  turkey bacon

Ingrediants

(A serving  size for 2 people)

half loaf of Sliced bread

5 eggs

3/4 tsp cinammon

3/4 tsp sugar

3 tbsp milk

(optional: powdered sugar, crushed pecans, sliced fresh fruit, canned fruit in thick syrup such as pie fillings, syrup etc)

Turkey bacon

In a big bowl mix together your eggs, cinnamon, sugar and milk. then separately set a frying pan on medium-low heat with a pinch of butter on the pan (just enough for the bread to not burn) then take your bread one at a time and dip it in the egg mixture both front and back and place it on the already hot frying pan. Fry on medium low for about 4 minutes or until golden brown and cooked through then flip over and cook on other side for about 4 minutes or golden and cooked through. Repeat this over and over for each bread. Your done... Simple, quick, easy and yummy.

Then you can top it off and serve with whatever you like, fresh fruit also tastes really good cut up on top of it. 

Take your bacon and do not butter the pan, fry on medium low until golden then flip over and fry on other side as well. You done.

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Enjoy

Chicken Parmesan w/ fresh potato salad and a side of stock flavored broccoli and corn

Ingrediants

Chicken breasts (cleaned and sliced in half long wise to give two breasts in one) 

shredded mozzarella cheese

bread crumbs

tomato sauce

seasonings (olive oil, lawrys all purpose seasoning, salt, pepper, garlic salt, minced onion)

10 potatoes

6 carrot

3 egg

4 tbsp mayonaise 

broccoli and corn

Take your chicken breasts and thoroughly clean it (check in the search box on how to clean chicken, you will see my previous blog post on how to properly clean a chicken post date was Feb 8th 2012)

Then season your chicken with a little of each seasoning, (the seasonings mentioned above are the seasonings that I chose to use but feel free to improvise and use your own) In a separate bowl mix your eggs and in another separate plate spread out your bread crumbs.

At the same time set aside a frying pan with a little olive oil inside and set the fire on low medium heat then dip your seasoned chicken breast into the egg wash and then into the breadcrumbs (the point of the dipping is to create a layer on top of the chicken to form as a crust. The egg wash serves to help the bread crumbs better stick to the chicken) once that is done put your chicken into the frying pan.

Fry for about 5 minutes or less or until well golden, flip over to the other side and do the same. (It should be cooked but doesn't necessarily have to be cooked all the way through because it will also cook in the oven for a little while. ) Once both sides are golden remove your fried chicken from the frying pan and place into a plate lined with paper towel to remove some of the grease.

In a pyrex take 2 tbsp of the tomato sauce and line the bottom of the pyrex with the tomato sauce this helps prevent the chicken from sticking to the bottom of the tray. Then place your fried breaded chicken lined up on top of the tomato sauce layer, once that is done put 1 tsp of tomato sauce directly on top of each chicken breast and sprinkle a little mozzarella cheese on top

cover with aluminum foil and place in the oven under 350F or about 170C for about 25 minutes or until the cheese is completely melted, golden and the chicken is thoroughly cooked. 

Potato Salad

Set 3 pots of water to boil on the stove on the mean time, take your potatoes and carrots and dice into bite size piece and place in one pot all your potatoes in another pot all your carrots and in the last pot your eggs. allow it all to boil for about 15 - 20 minutes or until it all soft throughout (but make sure not to allow them to get too soft or else your going to end up with mashed potatoes and mashed carrots : 0 )

Once it is all cooked, drain your water from all 3 pots, remove the shells from your eggs, dice them up as well and place your potatoes, eggs and carrots into a big serving container and mix in your mayonnaise. I mentioned using a few tablespoons of mayonnaise but you need to use as much as you feel you like, some people like it creamier than others that depends entirely on you. So mix in your mayonnaise and a pinch of salt and pepper. Mix it all well with a big wooden spoon and refrigerate for a few hours. It tastes best when it is chilled.

For the broccoli and corn  I chose to use frozen you can cook it in chicken or beef stock just boil on high for a few minutes and once it is completely thawed out and cooked serve and enjoy as a side dish for your meal.

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Enjoy

Spinach and ricotta stuffed ravioli, served with pan fried salmon topped with a creamy garlic, parmesan cheese sauce and a lemon wedge.

Ingrediants

Fresh stuffed raviolii

salmon fillet

seasonings: garlic salt, salt, pepper

1 lemon

1/2 cup heavy cream

1 kernel crushed garlic

cream cheese or parmesan cheese

For this meal I cheated and bought already made store bought ravioli because I didn't feel like making it from scratch. The ravioli was freshly made pack of spinach and ricotta cheese stuffed ravioli really yummy. It is sold in the refrigerator isles of the grocery store all I needed to do was set a pot with boiling water with a pinch of salt and a pinch of olive oil. Boil for about 10 minutes until cooked then drain and sprinkle lightly some oil on top for it to not stick and twalla...

Then I took my salmon and seasoned it and in a seprerate pan put a little olive oil and fry for no more than 2 - 3 minutes on each side on medium - low heat. (With salmon you cannot cook it for too long. Overcooking salmon makes it taste horrible and rubbery loosing all texture and taste. So stick to the cooking timing; make sure your temperature is correct as well as your cooking times for each side.) Once each side is cooked set it aside and work on your topping by placing into a small pot your heavy cream, cream cheese or parmesan cheese and garlic also add a pinch of salt. Cook on medium heat for about 7 minutes or until sauce has thickened significantly. Once thickened lighlty pour sauce on top of you cooked salmon fillet. Serve with pasta and a wedge of lemon.

Enjoy

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Make sure you treat yourself to a great breakfast, lunch and dinner today.

God Bless, From my kitchen, to yours

Elise