French Toast

                                                   LOVE...is the greatest refreshment in life

SIMPLE SWEET IDEA

 Yes...this is Orange Zest French Toast.

Words to describe this dish...heavenly, delicious, sweet, delightful, memorable, and scrumdidilyumpshus!!!!

Yes, its that good

This is Sheepheaders Bread

use milk,eggs,vanilla,cinnamon,orange zest

add pure vanilla extract

put them all in bowl and mix

stir really well until blended

                                                                                

add you bread slices and soak

heat your pan with olive oil and add your bread

adding some flowers to your tray

dust your French Toast with powdered sugar

                                                                              

add syrup and some heart shaped butter

SURPRISE!!

                                                              

I love this great dish!!!

It was another favorite we made at the B&B for Breakfast.

To top it off add some oven baked bacon or sausage..and a great cup of coffee.

Here's to a great Valentines Weekend...Cheers!!


Love Quotes:

Forget Love..Id rather fall in chocolate

Life is special take the time

Love puts the fun in together, the sad in apart, and the joy in a heart.

Never go to bed mad..stay up and fight

Love cures people-both the ones who give it and the ones who receive it.

There in only one happiness in life-to love and to be loved.

CHOCOLATE DIPPED STRAWBERRIES

Indulge..Life is sweet


It's that time of year again...Valentines Day.   


Here's an ideas that you can share with the ones you love. 


Dipped Strawberries, taste and look oh so good!!

                                                                             
I loved making these at the B&B for our guest.


I think it compliments your dish and brings elegance to the table.

                                                                      
First start out by buying the strawberries that are bursting with RED color


Large Strawberries work the best.  You want to wash and dry them on a towel.

                                                                    
Melt your chocolate on the stove or in the microwave, it's up to you.

I used semi-sweet chocolate to decorate these beautiful strawberries.

                                                                  

 Melt your white chocolate

 With a spoon drizzle as much as you like.

 There BEAUTIFUL!!!

Refrigerate until your ready to use them.


Valentines Day is all about going the extra mile.

Tomorrow I will show you a Brillant idea for Breakfast in Bed.

You don't want to miss!!!

{Something extra -- What a little boy has to say about love!}

                                                                                    






                                                                      

Roasted Vegetable Lasagna

Pasta Tonight!

I say this with a smile...I have seen the daffodils popping up out of the ground already. I have seen the new buds on the trees which means SPRING is on its way.


Yesterday,  I was grocery shopping for the vegetables that I needed and realized how much I miss shopping at the local outdoor market here in Newberg. 


I see there sign is out....OPENING SOON!!


This recipe is new to me. I have tired something similar and was impressed by the flavor. What makes this dish taste so amazing to me is the roasted vegetables. There is no meat but all the vegetables add the substance to the dish.  I loved it!!

                                                                                        

                                                                              

  RECIPE fOR ROASTED VEGETABLE LASAGNA


2 medium zucchini, trimmed and cut into 1/4 inch coins
2 medium summer squash, trimmed and cut into 1/4 inch coins
1 large sweet red onions, trimmed and cut into 1 inch wedges
2 large red peppers, seeded and cut into 1/4 inch slices
1 t salt
1 t pepper
8 oz white mushrooms, cleaned and quartered
1 T olive oil
3 garlic cloves, minces
2 T butter
2 T flour
2 C fat free milk
1/4 t nutmeg
1/4 parsley
2 T minced fresh basil
12 lasagna noodles
6 oz Fontina Cheese, shredded
2/3 C Parmesan cheese

Heat oven to 425 degrees. Coat a 9x13 baking dish nonstick cooking spray.

Spread zucchini, squash, red peppers, and onions in a single layer on the prepared baking sheet; coat generously with nonstick spray. Sprinkle with salt and pepper. Roast at 425 for 30 minutes, stirring halfway through, or until edges are browned.   Remove from oven and transfer vegetables to a bowl.

Pulse mushrooms in a food processor until finely chopped. Heat olive oil in a large nonstick skillet over medium heat. Add mushrooms to skillet. Cook, stirring for 6 minutes or until all liquids have evaporated. Reduce heat to medium, add garlic and remaining salt and pepper. Cook for 1 more minute.

Add butter to skillet and cook until melted. Add you flour and cook 1 minute, stirring. Add milk and nutmeg to skillet and increase heat to med-high. Bring it to boil. Reduce heat, simmer for 8 minutes. It should be thick.
Remove from heat add the parsley and basil.

Meanwhile cook you pasta noodles in a large pot of salted water, until tender. Drain and rinse with water and set aside.

Stir together your Fontina cheese and parmesan cheese.

Spread 1/2 cup of your mushroom mixture on the bottom,then place 3 noodles in dish. Pour another 1/2 cup of sauce over the noodles, sprinkle 1/3 of roasted vegetables and 1/2 cup cheese. Repeat layers, end up with the cheese on top. Cover dish with foil and bake at 425 degrees for 20 minutes. Remove foil sprinkle with some parsley and bake for another 12 minutes.

Let stand for 15 minutes, then serve.

I hope you give this recipe a try, it was delicious and definitely a recipe I will serve again.  Enjoy Susan

                                                                           



                                                                                                                                   

TORTILLA CHICKEN BITES

RECIPE 


Simple Appetizer..Taco Chicken Bites


4 to 5 chicken breast 


1pkg of Taco seasoning


1 can of pinto beans


1 can of diced tomatoes


1 can green chilies


1/2 lime  juice


1 bag Tortilla chips


In a Crockpot add your chicken, taco seasoning, pinto beans, tomatoes, chilies and lime juice. Cook for 4 hrs.   


Serve on tortilla chips.  Top with sour cream, salsa, jack cheese, olives, green onions. 


I found these Organic tortilla chips, with no preservatives in the health food section.  I also used low-fat sour cream.  


I didn't have any green onions so I left them out, but I think adding those adds some great color.


I am wishing that your TEAM wins tomorrow!!     Enjoy Susan

My take on a Philly Sandwich

Introducing you, to my version of  a Philly Sandwich.


The twist is using sliced chicken, and provolone cheese.  


I can't even begin to describe how good these taste..


onions. peppers, tomatoes sauteed on griddle with Tuscany Italian Dressing on a Hoagie Bun. 


This is a delicious and a very easy sandwich to make!!!

                                                                    
Yummy!! doesn't this look delicious!! 


I guarantee your family with thank you for this great idea!!   My Philly Sandwich for you:)


RECIPE


1 Bag of Hoagie Bun


1lb sliced chicken breast


8 slices of provolone cheese 


1 yellow onion


1 large tomato


1 large green pepper


Italian Dressing


Head of Lettuce


Salt and Pepper


Start with heating up your griddle to 350 degrees.


On a cutting board cut up your vegetables.


Add 1/2 t of olive oil to your griddle, add your vegetables and chicken, sprinkle lightly with salt & pepper.


Cook your vegetable until they are fully sauteed. The chicken will start to turn a little brown on the edges.


When that process is finished, use your spatula to pick up the veggies and lay them across the top of your chicken.  Take 2 slices of  provolone cheese and add to the top.  


Turn down your griddle to warm and let the cheese melt.  


Set your buns across the griddle, you will want them slightly toasted. 


Then start to assemble them by layering the chicken, vegetables and cheese. 


Top with your thinly sliced lettuce


Pour your Tuscany Italian Dressing over the lettuce.     Serve warm    


Serves 4 Sandwiches













                                                            

                                                                

Chicken Roll-ups

This recipe is a family favorite my mom made while we were growing up. 

I started making this dish for my kids when they were little and they loved it too. 

Yes, this would be considered a comfort food.

When I decided to start my blog I knew I wanted to share some old family favorites. 


If you have one of those old family recipes, please share. 

                                                                           

Today I decided to get out my old recipes box and see what yummy things I had in there.

For some reason this one sounded good!

It has 5 ingredients and is so simple to make.   I had everything in my refrigerator but the crescent rolls.  

The one thing I like about this recipe is that they are really good the second time around.  Heat them up in the microwave and they are just as delicious as coming right out if the oven.

OUR FAMILY RECIPE

Chicken Roll-ups

1 can of cream of chicken soup

1/2 c chicken broth

2 pkg of Pillsbury Crescent Rolls                    

4 chicken breast    (cooked and shredded)

2 c Tillamook cheddar cheese.

In a sauce pan cook the first 2 ingredients until bubbly.    Meanwhile cook your thawed chicken breast in a pot of salted water until done.  Let cool and shred.

Poor you soup mixture into a  9x13 pan.  

Roll out your crescent rolls and fill them with your cooked chicken and shredded cheese and roll each of them up as seen in the picture   To finish them off spread the rest of your cheese over the top and bake.

Bake at 350 degrees for 20 minutes.    Enjoy! Susan