In the Kitchen
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Fall is approaching , and thereβs nothing I love more during this season than comfort foods. Iβm talking about soups , chiliβs , hot cocoa , cheesy and creamy , roasty and toasty goodness.
I wrote down my top 3 favorite Fall breakfasts, lunches , dinners , desserts and alcoholic drinks , and had my mom pick one of each to share with you.
First breakfast , Hong Kong style French Toast , sounds fancy doesnβt it. Itβs super quick and easy.
π Ingredients
β’ roasty and toasty
β’ 1 cup crunchy peanut butter
β’ thick slices white bread
β’ Sunflower oil
β’ 4 eggs, lightly beaten
β’ 1 tsp vanilla bean paste
β’ Maple syrup
β’ condensed milk
π Directions
1 Spread peanut butter on one side of all the bread slices. Sandwich slices of bread , like youβre making a PB&J. Make as many as you like.
2. Heat 2cm of oil in a heavy frypan over medium heat. Whisk eggs and vanilla paste in a bowl. Soak sandwiches in the egg mixture until the bread is throughly coated.
1 In batches, cook egg-soaked sandwiches for 4 minutes each side or until golden.
4. Drain on paper towel. Repeat.
Slice the French toast into triangles, then serve stacked and drizzled with maple syrup and condensed milk.
I also add a hint of nutmeg or pumpkin spice.
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LUNCH
Loaded Baked Potato Soup
β’ rich , cheesy and creamy
π Ingredients
INGREDIENTS:
β’ 4 slices bacon, diced
β’ 5 tablespoons unsalted butter
β’ 1/4 cup all-purpose flour
β’ 3 1/2 cups milk , add more as needed
β’ 3 russet potatoes, peeled and cubed
β’ 2 green onions, thinly sliced
β’ 1 cup shredded cheddar cheese
β’ As much sour cream as your heart desires
β’ Kosher salt
β’ black pepper, to taste
π Directions
DIRECTIONS:
1 Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a separate plate.
2 Melt butter then whisk in flour until lightly browned. Whisk in milk, and cook, whisking constantly, until slightly thickened.
3 Stir in potatoes and green onions.
4 Bring to a boil and reduce heat and simmer until potatoes are tender. Stir in cheese, sour cream, salt and pepper.
5 Add additional toppings , and sour cream: definitely sour cream!
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π Dinner
π Ingredients
Fajita Shrimp and Grits
β’ Savory and comforting
β’ 1lb uncooked shrimp , peeled and deveined
β’ 2tbs fajita seasoning mix
β’ 1 cup quick-cooking grits
β’ 4 cups boiling water
β’ 1-1/2 cups shredded Mexican cheese blend
β’ 3tbs 2% milk
β’ 2 tbs canola oil
β’ 3 sweet peppers(seeded and cut into strips)
β’ 1 medium sweet onion, cut into 1-inch strips
β’ 1 jar of chunky medium salsa
β’ 1/4 cup orange juice
β’ 1/4 cup plus 1tbs fresh cilantro leaves
π Directions
1 Coat shrimp with fajita seasoning and set aside.
2 Slowly stir grits into boiling water. Reduce heat to medium. Cook and cover , stirring occasionally, until the grits have thickened. Remove from heat. Toss in the cheese and stir in milk.
3 In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until tender. Add salsa, orange juice and shrimp. Cook until shrimp turn pink
4 Stir in 1/4 cup cilantro. Remove from heat.
Spoon grits into serving bowls; top with shrimp mixture. Garnish with remaining cilantro.
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π Dessert
Chewy Ginger Bread Cookies
β’ that sweet pow
β’ 3/4 cup butter, softened
β’ 1 cup sugar
β’ 1 large egg, room temperature
β’ 1/4 cup molasses
β’ 2-1/4 cups all-purpose flour
β’ 2 teaspoons ground ginger
β’ 1 teaspoon baking soda
β’ 3/4 tsp ground cinnamon
β’ 1/2 tsp ground cloves
β’ 1/4 tsp salt
π Directions
1 In a large bowl, cream butter and sugar until light and fluffy. Beat in one whole egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt.
2 Gradually add to the creamed mixture and mix well.
3 Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets.
4 Bake cookies at 350 degrees for 10-12 or until they become puffy and lightly browned.
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Last we have one or my favorite Fall alcoholic drinks.
This drink is sweet and spicy , perfect for those fall and winter nights.
π Pumpkin Pie Moscow Mule πΊ
π· Ingredients
β’ 1.5 oz vanilla vodka
β’ 1 generous tablespoon pumpkin butter
β’ 1/2 lime
β’ 4 oz ginger beer
β’ Cinnamon stick for garnish
π Directions
1 Add vanilla vodka , pumpkin butter and lime juice to a shaker with ice. Shake until butter is fully incorporated.
2 Strain into your favorite cup with ice.
3 Top with ginger beer and garnish with the cinnamon stick.