What the French, Toast?

Obligatory mention of how long it has been since I posted. Moving on!

Hello, loyal and long-neglected readers! Thanks for coming back to… well, to read.

My friends are awesome, and as such I like to take super good care of them when they come over to visit. Bassvocals graced us with his lanky presence for the weekend, and so I got up early and threw together some breakfast for he and Shiny Roommate, and I decided on French toast.

French toast is a really easy throw-together breakfast as long as you have some simple ingredients.

However, the BEST French toast you have ever made in your entire LIFE takes a couple extras.  The below makes at least eight pieces… Let us examine.

What You Will Need:

  • 1 stove
  • 1 frying pan
  • 1 microwave
  • 1 large mixing bowl
  • 1 soup-sized microwave-safe bowl
  • 1 spatula
  • 1 fork
  • 1 stick butter
  • some brown sugar
  • some cinnamon
  • some vanilla
  • 6 eggs
  • 8 pieces of bread (I used sliced Italian bread, but that’s because it was 10 loaves for $10, and how can you resist that?)

Step 1: The secret to frying anything is making sure you fry it in a delicious fat. As such, melt your stick of butter in your microwave safe bowl.

Step 2: Once your butter is melted, mix in some brown sugar— just enough so that it all dissolves all the way, I think I used like 1/8 cup, maybe a little more. Add cinnamon as well, maybe two tablespoons.

Step 3: Take up your mighty fork and beat your 6 eggs in your large mixing bowl. Add some cinnamon, enough that you have a cinnamon swirl in your eggy mixture when you stir it all up. Add a splash of vanilla, and make sure it’s all mixed up nicely.

Step 4: Add two tablespoons of your butter mixture to your frying pan and turn the heat on medium.

Step 5: Dip a slice of your bread into your eggy mixture, making sure that both sides are coated. I usually run my fingers over it a few times to make sure that there isn’t too much egg left on it, or else it gets a weird consistency.

Eggy Bread!

This is what your bread will probably look like when you dip it in the eggy stuff.

Step 6: Place your eggy bread carefully into your frying pan. If there is room for another slice, repeat steps 5 and 6. If there is still room because you’re using like a mondo skillet or something, continue adding as many slices as will fit without touching, but no more than you can monitor. If you need to, add more of your sugary butter mixture.

 

This is the uncooked side of the bread. Woo!

This is the uncooked side of the bread. Woo!

Step 7: Once the eggy mixture starts bubbling on the top of your bread slice(s), count to 30 and then use your spatula to flip the bread slice over. Monitor and make sure that the bread cooks thoroughly, but doesn’t burn. Once it’s no longer floppy and soggy, you are in the clear, so just cook each slice until it is as crispy as you want it.

 

When you flip your bread, it should look something like this. Don't worry if it's darker-- sometimes the cinnamon settles and makes it look all burnified.

When you flip your bread, it should look something like this. Don’t worry if it’s darker– sometimes the cinnamon settles and makes it look all burnified.

Step 8: Take  slice(s) out of pan when finished and repeat steps 5-7 until you run out of bread slices (or eggy mixture). Serve warm if possible.

 

Voila. Dig in, and don't forget to tell us how yours turned out!

Voila. Dig in, and don’t forget to tell us how yours turned out!

Pro tip: If you serve the rest of your sugary butter mixture on the French toast instead of syrup, you may exact a marriage proposal from whomever eats it.

I served mine with fruit salad and sausage links.

Thanks for reading, and as always please remember to comment/like/share/subscribe! Also make sure to try these things out and come back to let us know how they turned out for you.

-Molly

Carrot Fries

Holy delicious, Batman. We have stumbled upon the cheapest, tastiest, fastest snack or side dish you have ever put in your face.

Carrot fries.

Let’s get right down to it, shall we?

What You Will Need

  • 1 oven
  • Carrots (the long kind, not baby carrots — I used like 6 or 7)
  • A carrot peeler or some other method of getting the yuck off of the outside of your carrots
  • A knife
  • A cookie sheet
  • Olive oil
  • Salt and pepper

Step 1:  Preheat your oven to 350 degrees.

Step 2: Wash and peel your carrots. If you do not know how to peel carrots, look here.

Step 3: Cut each carrot in half horizontally (so you have two slightly less long pieces of carrot), then length-wise until you have four to six (depending on the width of your carrot) thinnish carrot slivers. Arrange these so they’re scattered and somewhat flat on your cookie sheet.

Step 4: Drizzle carroty bits with olive oil, then add some salt and pepper and shake ’em around until all of your slivers are nice and coated. Pop them into the oven.

Step 5: Cook for 15-20 minutes, or until your carrot fries are crispy-but-not-burnt. Check on them every few minutes, they cook very fast and are easy to burn.

Step 6: Remove your delicious carrot fries from the oven, salt and pepper a bit more to taste, and enjoy the frick out of them.

So good.

Share/comment/like/subscribe, and thank you SO MUCH for reading!

Molly

Pseudo-Jambalaya!

I haven’t written in a while due to my shiny new roommate moving in and all of the preparation and cleaning that goes with transplanting and unwrapping a shiny new roommate. But I am back now, with a recipe I cooked up on accident, again just kind of throwing some things I found in the fridge into a pan and hoping for the best.

This is…kind of jambalaya. There’s no seafood in it (stuff’s expensive!) but it’s still super tasty. You can make it as hot as you like… but I like it hot, so here’s what I did.

WHAT YOU’LL NEED:

For the sauce:
1 sauce pan (any reasonably-sized pan with high sides will do)
1 can opener
1 long spoon
1 can tomato sauce (we’re not talking Prego, we’re talking the $.49 cans you find in the canned food aisle)
1 can tomato paste (get whatever kind you like, I got Italian because that’s the first one I saw)
Garlic powder, onion powder, oregano, basil, crushed red pepper flakes, black pepper, and anything else you might want to experiment with… these are your tastebuds!

Step 1: Empty tomato sauce and tomato paste into a sauce pan and turn the heat on low. Stir occasionally, eventually these will blend and thicken properly, just perform step 2 while you wait for this.

Step 2: Shake in a BUNCH of garlic and onion powder, and however much of the other herbs you selected. Stir them in well, then just stir occasionally on low heat. Put a lid over it when not stirring once it is the consistency you like. This will prevent you from cooking out too much moisture AND save your pretty stovetop from tomato splatter when the sauce gets too excited.

That’s it. Literally. Taste it every once in a while once the herbs have had a chance to cook into the sauce and add more if you like, to taste.

For the rest:
1 skillet
1 spatula
1 knife
olive oil
1 pack sausages (I like Johnsonville Smoked New Orleans spicy sausages)
1 onion
1 each red and green bell pepper (I really like these if you couldn’t tell)
Rice, cooked (I usually cook up 1/2 cup to 1 cup of dry rice)

Step 1: Drizzle olive oil into the bottom of your skillet and turn the heat on medium.

Step 2: Use your knife to cut your sausages into slices, thickness depending on how big you want your sausage bites (mine are usually about 3-4 quarters (the coin) thick) and toss them in the pan. Drizzle more olive oil on top.

Step 3: While you let your sausage bits warm up, slice up your veggies. I usually do bell peppers first as they take a bit longer to soften up, then the onion. If you would like to learn how to chop veggies, check out this post. Throw these in the pan, drizzle in more olive oil if necessary. Push things around with your spatula.

Step 4: Once things are cooked and your veggies are tender (but not too squishy), toss in your rice and pour the sauce you made above on top.

Step 5: Turn your heat down low and this all simmer and cook together for maybe 10-15 minutes with a lid on it, stirring occasionally. The longer it sits together, the tastier it becomes. Serve hot when ready.

This is fairly quick and painless to make in the grand scheme of things. Does reheat well (as long as you don’t let someone else reheat it. Someone else who subsequently decides to pour in WATER and let it cook until everything is bland mush. True story.)

Enjoy! Remember to like/comment/subscribe/share ❤

-Molly

Nice and Easy – Spicy Tuna and Rice

Like me, many folks don’t have a ton of time to dedicate to making filling, somewhat nutritious meals. I work full time, I go to school full time, I try to maintain somewhat of a social life, and in the midst of it all it’s very hard to avoid drive-thrus and other junk food on my way to and from places.

I’m also on a budget!

This meal isn’t going to make you any skinnier, but it will fill you right up and is quick and easy to make. It has lots of protein, and can have veggies if you choose to add those.

WHAT YOU WILL NEED

  • minute rice (however much you want)
  • a can of tuna (I usually get the stuff in water, the stuff in oil is guh-ross)
  • mayo or Miracle Whip
  • Sriracha Hot Chili Sauce (you can find this like anywhere these days, look where the other condiments are– it’s a necessity)

Step 1: Make your rice. Follow the instructions on the back of the box, or basically throw some rice and twice as much water into a pot and put a lid on (2:1 ratio water:rice… so 1 cup of rice gets 2 cups of water.)

Step 2: Open your tuna, drain it, throw it in a bowl, squeeze in a bunch of mayo/Miracle Whip (more than you think you need), then dribble in some Sriracha. Mix. If you’ve never had Sriracha before, just do a few drips and mix it all up, then try it. Add more to taste, but do so very carefully because this stuff gets super hot super fast.

Step 3: Spoon some rice into a bowl. Spoon some tuna-stuff on top. Mix it up if you desire, or don’t. Enjoy.

Other things you can mix in:

  • Steamed (or more likely, microwaved frozen) broccoli
  • Stir fry veggies
  • Anything else you think might taste delicious in your super easy and fast concoction.

And that’s it! Super simple post today, but I hope it finds you well, and I hope you find it delicious 🙂

Keep an eye out tomorrow for another awesome guest blog! Thanks so much for reading and remember to like/comment/subscribe/share!

-Molly