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Domestically Challenged Blog
Recipe – Berry French Toast Bake
- 12 slices day-old bread, cut into 1 inch cubes ( I like to use Hallah or cinnamon raisin bread)
- 2 (8 ounce) packages cream cheese, cut into 1 inch cubes (a healthy alternative is
- 1 cup fresh blueberries
- 12 eggs, beaten
- 2 cups milk
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup fresh blueberries
- 1 tablespoon butter
Directions
- Lightly grease a 9×13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
- In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
- Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
- Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
- In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast
Arugula Chicken Toss
Arugula Chicken Toss is a delicious, healthy spring and summer favorite.
Ingredients:
- Chicken Breast
- Salt and Pepper, to taste
- Roasted Red Peppers3 tbsp Mayo
- 1 1/2 tsp White Horse radish
- 1 tsp Mustard
- 1 bunch Arugula or watercress
- Optional: Hoagie or Portuguese rolls
First, wash the chicken under cool water and dry. Then, salt and pepper both sides of the chicken. Next, grill for 7 minutes per side. If you don’t have a grill handy, bake the chicken in the oven or cook it on a pan on the stove. When the chicken is done and fully cooked, slide the chicken lengthwise and set aside.
To roast the red peppers, place them on a tray in the oven and bake until the skin turns dark on 350 degrees. Once the pepper looks very dark, take them out of the oven and put them in a brown paper bag or other container. Once the pepper cools, peel the skin off and slice the pepper.
Mix the mayo, mustard, and horseradish together. Then chop 1/4 cup of the arugula and mix into the mayo mixture.
If you prefer this recipe to not include bread, you can lay the chicken over a bed of greens and put the spread and red peppers on top. If you would like to eat this in a sandwich, you can layer these ingredients on a hard roll.
Recipe – Chicken Tenders & Sweet Potato Fries
In our latest episode of Domestically Challenged, we demonstrate how to make a few appetizer recipes.
Chicken Tenders and Sweet Potato Fries–
what you will need:
-4 or 6 (however many needed) thawed chicken tenders
-box of cornflakes
-1 lemon/ranch dressing seasoning packets
-zip loc baggies
-1 sweet potato
-olive oil
-salt/pepper
-oregeno
Directions:
*Pre-heat oven to 350 degrees
*put a cup of cornflakes into zip loc bag and mix seasoning into the bag. After crunching up the cornflakes, put tenders into zip-loc baggie and shake. Once coated in corn flake batter, take out tenders and put on cookie sheet. Bake for about 15-20 minutes or until cooked through.
*Enjoy
Sweet Potato Fries
*Preheat oven to 400 degrees
*cut sweet potato into fry shape
*lay out fries on cookie sheet. Drizzle olive oil over fries (but not a lot), then salt/pepper/orenego to taste.
*bake for 20 min (flipping fries halfway during cooking) or until crispy
*enjoy!!
