Brunch for Mom

This year we had our very good friends from Illinois, Terrie and Mike,  visit us for an awesome Mother’s Day weekend. It was a great weekend. Friday night was dining al fresco at Yia Yia’s. That evening we watched out Abbey perform at the BVNHS Mustang Showtime. On Saturday Mike and I went golfing while the ladies went to the Designer Home Tour, and, of course, shopping. Sunday morning was the meal. It started with some delicious Strawberry Hill Apple Cinnamon Povitica French Toast. The rest is all your basic breakfast fare, but it came together real well. All dishes serve 6 people.

Brown Sugar Bacon

2 lbs Hormel Black Label thick sliced bacon

4 tablespoons brown sugar

Salt and pepper to taste

Preheat oven to 400F. Cover cookie pans with aluminum foil. Lay bacon on pan, and lightly sprinkle with brown sugar, salt and pepper. Bake for approximately 20 minutes, or until desired crispness. Transfer paper towels to drain the grease. Serve warm.

Scrambled Eggs de Provence

8 eggs

¼ cup + 2 tablespoons Milk (divided)

2 teaspoons herbs de provence ( I use Penzey’s)

Salt and pepper to taste

Heat frying pan over medium heat. Coat with non-stick spray or melt butter to coat the pan.

In a mixing bowl, combine the eggs and herbs and beat lightly to blend. Add ¼ cup milk and continue to beat until well-blended, or about 2 minutes. Pour egg mixture in to the pan. As the egg mixture starts to set, push the cooked egg to the center allowing the mixture to settle around it. Do not allow the eggs to cook to where it sticks to the pan. As the eggs approach completely set, add the remaining 2 tablespoons and cook until no longer liquid. Transfer to serving bowl.

Povitica French Toast

4 eggs

1 cup milk

½ cup half and half (or sub heavy cream)

½ teaspoon nutmeg

1 teaspoon vanilla extract

1 teaspoon sugar

Pinch of salt

12 slices of Povitica

Heat skillet or griddle over medium heat. Coat with non-stick spray or melt butter to coat the pan.

Add the eggs to a wide, shallow bowl and beat lightly. Add the milk, half & half, nutmeg, vanilla, sugar, and salt and beat until well blended.

Place the bread slices, one at a time, into the egg mixture, allowing the slices to soak up egg mixture for a few seconds. Carefully turn to soak the other side. Soak (or coat) only the slices the you will be cooking at one time.

Place the bread slices on griddle or skillet, cooking until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and warm syrup. For extra touch, serve with fresh blueberries, sliced strawberries, or sliced bananas.

Not So Ancient Chinese Secret

An easy family pleaser is almost always something out of the wok. I’ve tinkered with a standard Asian-Hawaiian stir-fry that I’ve got just about the way I like it. It works for us. But I also love PF Changs Spicy Chicken. It’s very much like General Tso’s from most Chinese restaurants. (For the record, they don’t serve General Tso’s in China, and will laugh at you if you ask about it.) Last night I took my first shot at it, and the family gave it a thumbs up. I’ll likely keep tinkering with it.

T-Dawg’s Spicy Chicken

Serves 4

1 lb boneless skinless chicken breast, diced in bite size pieces

1 egg

½ cup flour

Salt and pepper to taste

2 Green Onions (trimmed and cut in 2” lengths) – Optional

1 cup broccoli florets (optional)

2 cups + 2 tablespoons cooking oil

2 cloves of garlic (minced)

½ teaspoon ginger (minced)

Sauce

1 ½ cup chicken stock

3 Tablespoons Hoisin sauce

1 Tablespoon rice vinegar

1 Tablespoon soy sauce

3 Tablespoons sugar

1 Tablespoon corn starch

1 Tablespoon vegetable oil (or substitute 2 teaspoons of sesame oil)

1 teaspoon crushed red pepper flakes

Preheat wok (or skillet) over medium high heat and add 2 cups oil. In a large bowl beat the egg and add chicken. In a separate bowl, combine the flour, salt and pepper. Transfer the chicken pieces to  flour and toss until well coated. Place the chicken in the hot oil, cooking until golden brown. Transfer to a paper towel covered plate to reserve.

Combine all of the ingredients for the sauce, stirring well until sugar and corn starch is dissolved.

Remove the oil, carefully wipe out the wok, and heat 2 tablespoons oil. Add the garlic and ginger and cook for 1 minute. Add the onions and broccoli (if desired) and cook for 2 minutes, tossing frequently. Add the sauce and heat through, until it starts to bubble and thickens. Add the chicken pieces and stir until well coated.

Serve with steamed white or brown rice.

Hawaiian Chicken Stir-Fry

Serves 4

1 lb boneless skinless chicken breast, diced in bite size pieces

3 Tablespoons cooking oil (divided)

1 clove minced garlic

1 (8 oz.) can pineapple chunks, in juice (reserved)

1 (8 oz.) can sliced water chestnuts, drained

½ cup chicken stock

1 Tablespoon rice vinegar

1 Tablespoon honey

2 Tablespoons soy sauce

1 Tablespoon corn starch

To make the sauce, combine the chicken stock, rice vinegar, soy sauce and honey and stir well. Add corn starch and stir until dissolved.

Preheat wok (or skillet) over medium high heat and add 2 tablespoons oil. Add garlic and cook for 1 minute. Add chicken and cook for 3 minutes. Push away from center of the wok and add water chestnuts to the center. Cook for additional 2 minutes. Add the sauce and heat through, until it starts to bubble and thickens. Add pineapple and cook for 2 minutes.

Serve with steamed white or brown rice.