Sunday, February 14, 2016
I made something special for Valentine’s Day, y’all. You see, I’ve been counting calories during the week.
*who knew leggings could get snug.* meh.
So alllll week, I was dreaming something up scrumptious and rich that would satisfy my sweet tooth. French toast is my favorite so I started there. Actually, husband wanted crepes, but I didn’t the strawberries at the store looked very good, so I was thinking of stuffed french toast.
You know, I used to HATE bananas, I actually still do, I think it’s the smell. I’ll eat them when I’m starving, but I have to choke them down with water.
But when covered with caramelized sugar and butter, who can tell?
But, we went to Costa Rica for our honeymoon, and we a lot of beans & rice, rice & beans, and PLANTAINS. Mmmmmm. Cooked plantains, fried plantains, and plantains sweetened with sugar.
I bought one at the store and tried to recreate, but I forgot you have to wait until plantains are black before cooking.
It was like eating a starchy, crunchy unripe fruit covered in sugar. *fail*
Anyhow, I’ve been like craving all this sautéed, caramelized banana stuff. Plus we were engaged in New Orleans, where I had an awesome Banana Fosters Donut. *omg*
So I figured for Valentine’s Day, this is the best mash-up (ha, pun) of all our favorite places.
Enough talking, let’s cook.
Get out your granny’s best skillet, and cook up those bananas with plenty of butter, brown sugar, cinnamon, and rum.
You’ll take half the bananas out, and add in the cream cheese to make the filling.
Slice open those buttery, golden croissants.
French bread would also be good, challah, or those Hawaiian sweet rolls. MMM!
Stuff them with the banana cream cheese mixture and set aside to dip into egg mixture.
Doooood! I got a double yolk! That’s gotta be crazy good luck, because like, these were just regular HEB grocery store eggs, not like farm fresh eggs.
I swear, I will remember this day forever.
Make your french toast batter, and cook these babies up.
They are soooo rich. I made my husband two filled croissants. I made one filled and one unfilled for myself and could only finish half.
Another tip, I used a panini pan and more butter, and had great success smashing those babies down into perfect french toast goodness.
Top with maple syrup and DEVOUR.
~ Muwah. Peace, Love, and Bananas Y’all.
Happy Valentine’s Day
New Orleans Style Stuffed French Toast
Yield: serves 2-4
1/4 cup brown sugar
1/2 cup butter, divided
1 tsp cinnamon, divided
1/4 tsp rum or rum extract
4 oz cream cheese
1/2 cup heavy cream
4 large croissants
Begin by making the banana fosters sauce. Sauté 4 tbl butter, brown sugar, and 1/2 tsp cinnamon. Once melted, add the bananas and stir over medium for 3-4 minutes - a cast iron skillet works great. Add in the rum or rum extract and cook for 1 minute more.
Once cooked, remove from heat. Move half the bananas to a bowl to rest. In the skillet, add 4 oz of cream cheese to the remaining bananas, and stir over low, mashing the mixture together until fairly combined. Set aside.
For the french toast: In a bowl mix eggs, heavy cream, 1/2 tsp cinnamon. Melt 4 tbl butter in a panini pan or skillet. Slice a slit in the croissants and fill with cream cheese banana mixture. Dip into egg mixture and set in panini pan. Cook both sides until golden, about 2 minutes per side.
Slice stuffed french toast, top with maple syrup and remaining bananas in fosters sauce.
Sunday, November 29, 2015
Goodness gracious it’s been a long time. Let me just clean these, uh, cobwebs off the ol’ blog.
What’s my login again?
There’s lots of reasons people take breaks from blogging – burnout, lack of motivation, life changes, lots of stuff, ya feel me?
And for a person with undiagnosed ADHD like me (heh), you can imagine what it’s like when you have 320 tabs open in your brain, and you don’t know where to look next. Ha.
First, I needed a fresh bloggie makeover. I was so fortunate to work with Ana Maria Ciolacu of Visual Pixie. I found her on Etsy and she’s in ITALLLY!? WHAAA?
*my blog has been Italian designed?* YUHESS.
I AM SO CRAZY EXCITED about my new blog banner! I’ve refined my vision.
The Hill Country Cook is a little half hippie, half southern, ya know?
Born in California, but got my little bootie to Texas just as fast as I could.
(Hey, my momma’s got roots here, so I get some cred, k?)
It perfectly captures my sign-off “Peace, Love, and Cooking, Y’all!”
ANYhow, so, girl has a fresh new blog, and a fresh new life.
Well, what’s new with me, you ask?
- We bought a house. Wow. Being a homeowner is crazy. Exciting, but so full of stress, too. Latest project: Operation National Lampoon’s Christmas Light Special.
2. We got married! Best. Day. Of. My. Life. Period.
3. I got a new job! I’m a middle school counselor, and I get to… COUNSEL KIDS. My current position doesn’t have a lot of the paperwork associated with my counseling jobs in the past. I LOVE IT.
AND I love the people I work with. How many people get to say that?
Also spread out in that year and a half, we got a dog, went to Chicago, went to Costa Rica, I accidentally dyed my hair black, & went to Thailand, San Francisco, and New Orleans.
Wow. I guess I do have a lot to write about.
~ Peace, Love, and fresh starts, y’all!
Wednesday, July 2, 2014
Y’all ready for some BBQ? My boyfriend and I grilled up some ribs on the Green Egg this weekend, and I used my new supplies sent to me by OXO.
You would have DIED y’all. Not only does the Green Egg create amazing, mouth-watering BBQ, but my OXO tools sealed the deal.
Anything we’ve cooked on the Green Egg has come out to perfection with little to no effort. We’ve done steaks, brisket, and this time, fall off the bone ribs, y’all.
We started with a dry rub of brown sugar and spices, and then glazed a homemade concoction of BBQ sauce at the end. These ribs were perfect with a crispy, crunchy coating, and moist, tender meat.
Now let me tell you about my OXO tools, y’all. I’m 100% honest when I say I wouldn’t brag about a product unless I truly appreciated its worth and value in my kitchen. I have consistently been pleased and impressed with the quality of any OXO product I’ve bought, in addition to impressed by their customer service and attention to detail. If an OXO product breaks, they’ll be happy to replace it for you.
I’ve also gotten the chance to speak with various OXO representatives from the company, and they tell me *real* stories of meeting the engineers of their products to discuss advantages and disadvantages of various products, and how to better improve them.
They’ve really thought of it all! I was lucky enough to be chosen to participate in this summer’s #WhatAGrillWants campaign, and they sent me a variety of products to play with. I received a bladed meat tenderizer (which I really want to make a great Chicken Fried Steak with), Little Salad Dressing Shaker, Corn Stripper, Silicone Basting Brush, and 16″ tongs.
For this particular summer cook-out, I decided to use the Silicone Basting Brush, and 16″ tongs. The basting brush has little gaps in the center bristles to hold liquids for easy spreading, and tapered bristles to baste with ease. The angled head has a comfortable ergonomic feel, and keeps the bristles off the counter top when resting (YES!). Best yet for BBQ, it’s heat resistant to 600 degrees.
You wouldn’t think a basting brush would be a big deal, but I was amazed at how easily it really worked. Also, the silicone bristles made clean-up a BREEZE!
The 16″ tongs came in handy; it’s extra long handle kept our hands out of the fire when moving around our ribs. These tongs have non-slip handles, comfortable finger rests which make it easy to lift and rotate meat, and it locks closed for easy, compact storage.
I’ll be sure to share what I use my other products for, perhaps a grilled corn and avocado salad?! Mmm…..
Try an OXO product next time you see it, I often see them at Bed, Bath & Beyond, Target, and Kohl’s.
~Peace, Love, and BBQ Y’all!
**Ooooh, just a little FYI, I’ll be traveling to THAILAND Y’ALL, in July, so stay tuned for pics of THAT trip and food. IMSOEXCITED.
*Although I was given these products by OXO, all opinions are my own.