Ally's Sweet and Savory Eats

Monday, August 14, 2017

Grilled Ribeyes with Corn and Tomato Relish

Fire up the grills!  
Labor Day is fast approaching and these steaks are the perfect, easy party food for entertaining.

This post is sponsored by Rubes Steaks, but all opinions are my own.

Grilled Ribeyes with Corn & Tomato Relish...the perfect party food!  Juicy steak with the delicious flavors of summer - corn, tomatoes and basil. (sweetandsavoryfood.com)

I feel so fortunate to have grown up in small town Iowa.  As an outsider reading this, you may be thinking, "Ha!  Really, Ally?  Small town Iowa?"

Yes, small town Iowa.

I grew up in an area of a combined population of around 6,000 people.  I graduated with a class of around 120 kids, give or take.  The kids I went to school with are the kids I started preschool with, we're all friends still today.  My parents still live there and basically everyone knows everyone {this can be good and bad!}.

Being from a small town means you drive 30 minutes to the mall and going out for dinner means you have the options of Subway, the local pizza joint, Dairy Queen or Hardees.

But, you see we were lucky.  We had this superb, fantastic steak joint as well.  A place off the beaten path where you GRILLED YOUR OWN STEAKS.  You walked in, picked out your steak, found at table and then cooked your own meal. 

Grilled Ribeyes with Corn & Tomato Relish...the perfect party food!  Juicy steak with the delicious flavors of summer - corn, tomatoes and basil. (sweetandsavoryfood.com)

It's unheard of really.  How many restaurants are out there where you cook your own meal? You grab a drink, chat with friends, eat way too much homemade garlic bread and wait for your steak to cook. I was beyond thrilled when Rube's Steaks contacted me to create a recipe and share it with my readers.

Plus giveaway some steaks!

You guys are in for a treat.  Rube's Steaks has been a Midwest staple since 1973.  Their superb steaks are among the most flavorful in the world - grass fed, corn finished black Angus that are raised on family farms within a 150 mile radius from the steakhouse.  Their steaks are aged for a minimum of 28 days before they are hand cut and eaten or delivered straight to your door.  

Always fresh, never frozen is their motto.  They guarantee a two-day delivery to anywhere in the continental United States.  Who doesn't want fresh steaks delivered to their door step?

Grilled Ribeyes with Corn & Tomato Relish...the perfect party food!  Juicy steak with the delicious flavors of summer - corn, tomatoes and basil. (sweetandsavoryfood.com)

When these ribeyes arrived on my doorstep I promptly texted the husband a photo with the caption "dinner".

Needless to say we ate well that night.

And because I'm a food blogger, I could NOT just grill the steaks and call it good.  I had to top it with something special.  Something to take it up a notch.  Something that would make mouths water. A recipe that is perfect for your Labor Day festivities!

I wanted these steaks to POP, not only in color but in taste.  I decided to bring in a hint of late summer and freshness.  Nothing is more fresh in the summer than sweet corn, tomatoes and basil, so I combined the three.  

Obviously.  

Thrown together with some crumbled feta cheese, a splash of red wine vinegar and loads of salt and pepper, this relish could probably be eaten off a flip-flop and still taste good.

Grilled Ribeyes with Corn & Tomato Relish...the perfect party food!  Juicy steak with the delicious flavors of summer - corn, tomatoes and basil. (sweetandsavoryfood.com)

Also, let's talk a little steak etiquette.

A few pointers if you will, if you are a newbie.

1.  Let your steaks rest and come to room temperature before grilling.
2.  Generously season with salt and pepper.
3.  Once you lay the steaks on the grill don't touch them.  Leave them be, until ready to flip.
4.  When done, let them rest for at least 5 minutes before diving in {it's hard, I know!}

Do all of this and your steak will be delicious.

Buy them from Rube's and they'll be extra delicious.

Grilled Ribeyes with Corn & Tomato Relish...the perfect party food!  Juicy steak with the delicious flavors of summer - corn, tomatoes and basil. (sweetandsavoryfood.com)

Now...get ready for this!

Rube's Steaks is giving away TWO of these delicious  11 oz. ribeyes to a lucky reader!  PLUS, readers can receive a 15% discount on all orders of $125 or more with the promo code: ALLYSTEAKS at checkout.  This code is good through August 29, 2017.  Not only do they sell their premium steaks, but they also have delcious burgers {huge fan}, hot dogs, pork loins and chops.  Plus more!

Do you have any idea how good of a deal this is?  Stock up and fill your freezer my friends.

To enter the giveaway follow the multiple prompts on the Rafflecopter box below.  It's so easy with many chances to win.  Who doesn't want to win free steak?  I will pick one random winner on Monday, August 21.

a Rafflecopter giveaway

A big thanks to Rube's Steaks for sponsoring this post.  They have long held a special place in my heart and hometown.  I hope you truly enjoy them as much as I do!

Yield: 4

Grilled Ribeyes with Corn & Tomato Relish

prep time: 10 MINScook time: 20 MINStotal time: 30 mins
This classic late summer & early Fall meal is perfect for entertaining! Grilled ribeyes topped with a fresh summer relish of corn, tomatoes, feta and basil.

INGREDIENTS:


  • 4 ribeye steaks
  • 1 ear of corn, husked
  • 1 medium sized tomato, chopped
  • 4-6 leaves of fresh basil, chopped
  • 1/2 c. feta cheese, crumbled
  • 2 T. rice wine vinegar
  • salt
  • pepper

INSTRUCTIONS:


  1. Preheat your outside grill to medium-high heat. Remove the steaks from the fridge and allow them to come to room temperature.
  2. When the grill is hot, place the ear of corn directly on the grill racks. Turn every few minutes allowing the corn to char. When all sides are charred, remove and allow to cool.
  3. When the corn has cooled cut the corn off the cob with a sharp knife. In a bowl combine the corn with the chopped tomato, basil and feta. Drizzle with the rice wine vinegar and toss to coat. Seasonw with salt and pepper. Set relish aside until the steaks are ready.
  4. With the grill still hot, generously season both sides of the ribeyes with lots of salt and pepper. Place the steaks on the grill and don't move them. Grill each side for 8-9 minutes for a medium cooked steak. Adjust the cooking time if you prefer a more rare or cooked steak.
  5. Remove the steaks from the grill onto a plate and allow them to rest for at least 5 minutes.
  6. Serve each steak topped with the corn and tomato relish.
Created using The Recipes Generator

Wednesday, August 9, 2017

10 Boozy Labor Day Party Cocktails

Hosting a fun Labor Day party this year?
Here are 10 great boozy cocktails to get that party started.

10 Boozy Labor Day Party Cocktails...margaritas, punches, mules, slushes and more! (sweetandsavoryfood.com)

I have never shyed away from a good cocktail.  I consider it one of my finest traits.  I mean not everyone can say that!

Beyond cocktails, I love a good party.  Labor Day parties are a favorite as it signals the beginning of Fall {my favorite season} and football {another favorite season}.  Nothing excites me more than stepping into a party where a drink is shoved in my hand, the food flows endlessly and the company is even better.  Labor Day is just a month away!  It's never too early to start thinking about the drink menu.

Around here a good few party hours with friends and a classic cocktail easily soothes my soul.  We often head to a friend's house and everyone brings a dish {potluck style}.  The company and drinks make the day!

I've listed 10 Boozy Labor Day Party Cocktails below.  Need a margarita?  Got it.  How about a Moscow Mule?  Have that too.  Or maybe you just want a simple big batch fruity punch to serve the crowd?  Never fail, it's here as well.

Which one is your favorite?


10 Boozy Labor Day Party Cocktails...margaritas, punches, mules, slushes and more! (sweetandsavoryfood.com)


10 Boozy Labor Day Party Cocktails...margaritas, punches, mules, slushes and more! (sweetandsavoryfood.com)


10 Boozy Labor Day Party Cocktails...margaritas, punches, mules, slushes and more! (sweetandsavoryfood.com)


10 Boozy Labor Day Party Cocktails...margaritas, punches, mules, slushes and more! (sweetandsavoryfood.com)


10 Boozy Labor Day Party Cocktails...margaritas, punches, mules, slushes and more! (sweetandsavoryfood.com)


10 Boozy Labor Day Party Cocktails...margaritas, punches, mules, slushes and more! (sweetandsavoryfood.com)


10 Boozy Labor Day Party Cocktails...margaritas, punches, mules, slushes and more! (sweetandsavoryfood.com)


10 Boozy Labor Day Party Cocktails...margaritas, punches, mules, slushes and more! (sweetandsavoryfood.com)


10 Boozy Labor Day Party Cocktails...margaritas, punches, mules, slushes and more! (sweetandsavoryfood.com)


10 Boozy Labor Day Party Cocktails...margaritas, punches, mules, slushes and more! (sweetandsavoryfood.com)


Wednesday, August 2, 2017

Skinny Chicken Bruschetta

Here's a fun, low-cal version of a popular summer dish.
The flavors are amazing!

Skinny Chicken Bruschetta...a favorite summer meal around here!  Light, crispy chicken topped with tomatoes, garlic, lemon, Parm, basil and a balsamic glaze! (sweetandsavoryfood.com)

This post contains affiliate links for your convenience.

Here we are and it's already August {my birthday month!}.

Once we've hit this corner of the summer things start to change around here.  We leave for vacation in 4 days.  School starts in a little over 3 weeks.  Shopping for school supplies becomes a priority. You find your kids ending one sport only to start in another.

Oh, and did I mention school physicals?

Yeah, I spent 1.5 hours at the doctor's office yesterday with my three precious, darling and oh, did I forget to mention wild children who don't enjoy being stuck in a waiting room for 30 minutes?  Listen kids, I didn't like it either.  At one point it got so warm in there I started to dose off.  When the doctor walked in she exclaimed, "Man it's warm in here!"

You think?

Skinny Chicken Bruschetta...a favorite summer meal around here!  Light, crispy chicken topped with tomatoes, garlic, lemon, Parm, basil and a balsamic glaze! (sweetandsavoryfood.com)

There is always that fun moment where she pulls up the growth chart for each of them.  In your head you are thinking...are they healthy?  Do I feed them the right foods?  Can she tell that sometimes we eat popcorn for dinner?

In the end they were healthy.  AND BIG.  All three {with my youngest being slightly below the older two} being in the 97th percentile for height and weight.  We have predicted heights for when they reach the age of 18 of 6'4, 5'9 and 5'7, respectively.

Giants, if you will.

Not surprising considering we aren't short people, but it does help to explain why I cannot keep an ounce of food in this house to last longer than a day.

Skinny Chicken Bruschetta...a favorite summer meal around here!  Light, crispy chicken topped with tomatoes, garlic, lemon, Parm, basil and a balsamic glaze! (sweetandsavoryfood.com)

For example, this chicken.

I made EIGHT PIECES.  Eight glorious, delicious, fairly large pieces.  That should feed five people right?  Well, when the two older kids each want two, the husband eats two, I eat two and the little munchkin gets scraps of what's left...it's gone fast.

It was so good.  So good! 

It just might be my favorite dinner so far this summer.  I wanted to lighten it up a bit as well, so I made a few changes.  I swapped in whole wheat breadcrumbs instead of regular and when pan frying I simply gave the pan a light coat of cooking spray rather than a layer of cooking oil for them to soak in.

This resulted in a light, crispy chicken.  And that topping???

Killer.

Skinny Chicken Bruschetta...a favorite summer meal around here!  Light, crispy chicken topped with tomatoes, garlic, lemon, Parm, basil and a balsamic glaze! (sweetandsavoryfood.com)

Unless you are living under a rock you know that bruschetta just screams summer.  Fresh juicy tomatoes, sharp garlic and basil.  That combination right there might be written on my tombstone. Throw in a drizzle of olive oil, a squeeze of lemon over the chicken and a balsamic glaze and I practically wet my pants.

And oh!

That balsamic glaze.  Since I apparently DO live under a rock, it wasn't until about a month ago that I realized you could buy that darn stuff already bottled right there in the supermarket.

Goodbye to reducing my own on the stove!  That stuff stunge my nose hairs and made the house stink.  This bottled stuff is fantastic.


Skinny Chicken Bruschetta...a favorite summer meal around here!  Light, crispy chicken topped with tomatoes, garlic, lemon, Parm, basil and a balsamic glaze! (sweetandsavoryfood.com)

Make this tonight!

Better yet, invite a friend over to share with you.  I love cooking and sharing a meal with other food lovers.  Right now, I'm on a review team for the book Come & Eat: A Celebration of Love and Grace Around the Everyday Table by Bri McKoy.

I'm loving it!  Why not invite a stranger to your table?  Why not eat dinner on your front porch and say hi to everyone that walks by?  Why not?

Just another one of my good reads going on right now!

Yield: 8

Skinny Chicken Bruschetta

prep time: 15 MINScook time: 23 MINStotal time: 38 mins
Crispy, crunchy chicken topped with a flavorful bruschetta topping of tomatoes, garlic and basil. Plus a sweet balsamic glaze! This dish screams summer.

INGREDIENTS:


  • 8 boneless, skinless chicken breasts, pounded flat
  • 3 eggs + splash of water
  • 1 1/2 c. whole wheat Italian style breadcrumbs
  • 1 c. shredded Parmesan cheese
  • 1 T. Mrs. Dash all-purpose seasoning
Bruschetta Topping
  • 1 c. grape tomatoes, chopped finely
  • 2 cloves garlic, minced
  • 5 leaves basil, chopped
  • 1 T. olive oil
  • balsamic glaze, for drizzling
  • salt and pepper

INSTRUCTIONS:


  1. Preheat the oven to 425 degrees. Grease a large rimmed baking sheet and set aside. Heat another large skillet to med-high heat and coat with cooking spray. Allow to heat up while preparing the chicken.
  2. In a shallow bowl crack the 3 eggs and whisk together with the splash of water.
  3. In another shallow bowl combine the breadcrumbs, half of the Parmesan cheese and Mrs. Dash seasoning.
  4. To coat the chicken, dip in the egg, then the breadcrumb mixture coating evenly on both sides. Place in the hot skillet, cooking 3-4 minutes a side until golden brown. Transfer the chicken to the baking sheet. When all of the chicken has been browned, place the full baking sheet in the oven and cook an additional 15 minutes.
  5. While the chicken is baking, prepare the topping. In a bowl combine the chopped tomatoes, basil, garlic, olive oil, salt and pepper.
  6. When the chicken is done, serve directly off the baking sheet. Topping each chicken breast with the bruschetta topping, more Parmesan cheese and a healthy drizzle of balsamic glaze. Serve warm.
Created using The Recipes Generator

Thursday, July 27, 2017

Feta and Black Olive Tortilla Roll-ups

I love myself a popable bite!
These are addicting, consider yourself warned.

Feta and Black Olive Tortilla Roll-ups...an appetizer and party hit!  Tangy, creamy, cheesy and full of flavor.  Bet you can't eat just one! (sweetandsavoryfood.com)

Who loves summertime? Here in the Midwest, we patiently wait for it to arrive and when it finally does we rejoice.

No more being trapped inside our homes! We open the windows, eat on the patio and let the kids stay up way past their bedtime just because the sun takes forever to go down. It really is a great time of year.

With summer comes fun, easy food. Backyard barbecues. Pool parties. Weekend lake getaways. Lunchtime picnics. And an overall just easy-going feeling towards all things food. It's rare I cook up a heavy pot roast in the crock pot in the summer, nor a big batch of chili. I save that stuff for the cold, winter months and break out the dips, salads and appetizers for summer.

Feta and Black Olive Tortilla Roll-ups...an appetizer and party hit!  Tangy, creamy, cheesy and full of flavor.  Bet you can't eat just one! (sweetandsavoryfood.com)

We recently attended a going away party for one of my husband's co-workers. The hosts cooked up a feast of smoked ribeye steaks and roasted potatoes {seriously, one of the best steaks I've ever eaten} and us guests were asked to bring a side dish. Just like any normal summer barbecue.

Along with the chopped salad I brought I also threw together these quick and easy Feta and Black Olive Tortilla Roll-ups.

Let me start by saying I LOVE FETA CHEESE. In scrambled eggs, on salads, sprinkled on pizza. I haven't met a way I didn't enjoy it.


Slather it together with cream cheese, mayonnaise, loads of green onions and black olives and I'm pretty much set for life.

Feta and Black Olive Tortilla Roll-ups...an appetizer and party hit!  Tangy, creamy, cheesy and full of flavor.  Bet you can't eat just one! (sweetandsavoryfood.com)

I made these up the day prior, as it's good to let them set up in the fridge for easy slicing. While off at the Farmer's Market with a friend the next morning, the husband called me {obviously searching the fridge for food to feed the kids} asked, “Can I eat those wrapped up tortilla things”?

NO!

He probably heard me shout that from the 30 miles away that I was.

After realizing that I was shouting, I nicely explained that those were for the party later that night. I came home to find they resorted to peanut butter and jelly sandwiches.

They survived.


These roll-ups were a big hit! Creamy, tangy and full of flavor, the soft tortilla creates the perfect bite for people grazing along the party appetizer line. And even for those that typically shy away from feta or black olives...I have a feeling they will like these!


Yield: 45-60

Feta & Black Olive Tortilla Roll-Ups

prep time: 15 MINScook time: total time: 15 mins
This easy appetizer is great to make ahead and even better to eat! Tangy, salty, creamy...the perfect bite to bring along to your next party or gathering.

INGREDIENTS:


  • 6 large flour tortillas
  • 8 oz. cream cheese, softened
  • 1 c. mayo
  • 3/4 c. crumbled feta cheese
  • 1 small can black olives, chopped and drained
  • 4 green onions, sliced thinly
  • 1 t. garlic powder

INSTRUCTIONS:


  1. In a bowl combine the cream cheese, mayo and garlic powder with a hand mixer.
  2. Add in the crumbled fetz, black olives and green onions.
  3. Spread this mixture evenly on six tortillas, tightly roll up and wrap in plastic wrap. Place in the fridge overnight or for at least 4 hours.
  4. Before serving, unwrap and slice into 1 inch pieces. Serve on a serving platter, cold.
Created using The Recipes Generator

Sunday, July 23, 2017

Lemon Zucchini Cake with Lemon Buttercream Frosting

All the flavors of summer in one cake!
The zucchini keeps it moist and the lemon kicks up the taste.

Lemon Zucchini Cake with Lemon Buttercream Frosting...all the flavors of summer in one cake!  Juicy lemons, shredded zucchini and a delicious buttercream frosting! (sweetandsavoryfood.com)

Hey, summer!

How are ya?

Everything that screams summer is going on in this house.  If I've had a minute to sit down to reflect on it I've already forgotten about it.  We've been going from here to there and then back to there from here daily.

You know what I'm excited about?  The week ahead there is NOTHING on my plate.  I mean other than taking the oldest to football camp two nights this week and a possible play date with friends, there is nothing.  Praise the Lord.

Oh, and apparently this almost 36 year old mom get Swimmer's Ear.  Hear that? Swimmer's ear.  It was me along with all the other nine year olds in town in the waiting room at the clinic this past week.  I swim ONE DAY almost two weeks ago with the kids while in Kansas visiting family and those darn ears didn't listen to me to drain themselves.

It has broughten me back to my childhood when I lived one block for the city pool and consistently lived with green chlorinated hair and every other week ear infections.

It's so fun to be me.

Lemon Zucchini Cake with Lemon Buttercream Frosting...all the flavors of summer in one cake!  Juicy lemons, shredded zucchini and a delicious buttercream frosting! (sweetandsavoryfood.com)

Besides clinic trips and running from here to there, surprise!  I have been doing some cooking. I've been making easy summer meals.  Ones that don't heat up the kichen.

Last week we feasted on BLT's one night, fresh egg salad sandwiches the next, homemade pizza done on the grill the following night and leftovers the next when I had basically called it a week.

Maybe a glass of wine was involved too?

Let me tell ya.  Kids are tiring.  By Friday I usually throw in the towel and walk out of the kitchen. Luckily last Friday night we went with some friends to the local fair and feasted on grilled tenderloin sandwiches {so good...a total Midwestern thing}, drank some cocktails and came home to the kids fast asleep with a babysitter.

Perfect night.

Lemon Zucchini Cake with Lemon Buttercream Frosting...all the flavors of summer in one cake!  Juicy lemons, shredded zucchini and a delicious buttercream frosting! (sweetandsavoryfood.com)

The following day I baked this cake.

Bright and early in the morning before the heat set in.  Although I don't have a ton of lemon dessert lovers in my house, I still wanted to try out the lemon/zucchini combo.

All the flavors of summer, right?

I gave a couple slices to a friend and we've been snacking on this pan ever since.  The cake, just like any cake loaded with shredded zucchini, is moist and soft.  I added a healthy dose of lemon juice and it's zest, so that really made the flavor pop.

Lemon Zucchini Cake with Lemon Buttercream Frosting...all the flavors of summer in one cake!  Juicy lemons, shredded zucchini and a delicious buttercream frosting! (sweetandsavoryfood.com)

I remember at my wedding, we gave a cake balls as favors on everyone's plates {another Midwestern thing, I believe} and one of the flavors my mom insisted on including was lemon.

Ehhh.....I was neither here nor there on it.

Lemon was never really my favorite.  In fact I called it the "old lady flavor".  To me it just seemed that women over the age of ____ {fill in the blank} ate it in baked goods while drinking their morning coffee.  

Come to think of it that was probably my mom exactly.  

Long story short, I let her include the lemon flavor.  I mean, she was the one making them....so I caved.  And now, here I must be that "old lady" because lemon is starting to come around to me.  Full circle, peeps. 

Lemon Zucchini Cake with Lemon Buttercream Frosting...all the flavors of summer in one cake!  Juicy lemons, shredded zucchini and a delicious buttercream frosting! (sweetandsavoryfood.com)

And how about that zucchini?  I've been doing all this lemon talk.  I'm sorry.  Our gardens are loaded with zucchini right now!  

Fun fact?  I've never planted zucchini, for two reasons really.  #1 I don't have room for it. That stuff spreads.  #2 I have so many people trying to get rid of it in late summer, I just take it off their hands. I've never said I don't use my friends.

And this buttercream!  Don't let buttercream inimidate you.  It's basically two staple ingredients and very easy to make with a mixer.

Give this cake a try!  Perfect for summer gatherings, a summer birthday or an old lady brunch and/or coffee.


Yield: 18-20

Lemon Zucchini Cake with Lemon Buttercream Frosting

prep time: 15 MINScook time: 50 MINStotal time: 65 mins
Loaded with summer zucchini? This cake is impressive, yet simple to make. Tons of fresh lemon flavor, zucchini and an over-the-top buttercream frosting!

INGREDIENTS:

Cake Ingredients
  • 3 eggs
  • 1 c. canola oil
  • 1 T. vanilla extract
  • 2 1/4 c. sugar
  • 2 1/2 c. shredded zucchini, drained
  • juice and zest of one lemon
  • 3 c. flour
  • 1 t. salt
  • 1 1/2 t. baking powder
  • 1/2 t. baking soda
Frosting Ingredients
  • 1 1/2 c. butter, softened
  • 3 c. powdered sugar
  • juice of one lemon

INSTRUCTIONS:


  1. Preheat the oven to 350 degrees. Grease a 9x13 baking pan with cooking spray.
  2. In a stand or hand held mixer combine the eggs, oil, vanilla, sugar and lemon juice/zest until smooth.
  3. Gently fold in the shredded zucchini.
  4. Sift in the flour, salt, baking soda and baking powder until fully combined into the batter.
  5. Pour the batter into the pan. Bake for 45-50 minutes or until golden brown and a toothpick inserted comes out clean. Allow the cake to cool completely.
  6. In the same stand mixer combine the softened butter and lemon juice. Sift in the powdered sugar and whip together until light and fluffy. Frost the cooled cake.
  7. If eaten right away, this cake can be kept out, but for storing you may want to refrigerate, especially if in warm areas as the frosting will start to lightly melt.
Created using The Recipes Generator

Tuesday, July 18, 2017

Crunchy Cornflake French Toast

How about a fun twist on the traditional French toast?
Kids love this one!

Crunchy Cornflake French Toast...a fun twist on the traditional breakfast!  Kids love this crunchy version. (sweetandsavoryfood.com)

I've been getting up early each morning around 5:30 a.m. to head out with our black lab for a long walk, usually around 2.5 miles.  Many mornings I'd love to go longer, but you know, duties are always waiting for me at home.

Some mornings, if I'm lucky I can sneek back into the house and it's STILL QUIET.  It's like music to my ears.

If and when it is still quiet I get to work.  I stretch a little, turn on the news, make a pot of coffee and depending on where my blog work is....do some writing or try and steal a chapter or two in my book. I'm a morning person through and through.  I'm much rather get my day started early than be scrambling after the kids are put to bed.

My friends, if you need me after 9 p.m. on a weeknight I'm most likely in bed.  Often reading or catching up on a show, but most definitely not doing much.

Crunchy Cornflake French Toast...a fun twist on the traditional breakfast!  Kids love this crunchy version. (sweetandsavoryfood.com)

I've found my energy is high in the morning and I tend to get a lot done.  Start laundry? Sure.  Prep lunches for a picnic with the kids?  Yep.  Even when I don't get that extra "me" time with kids still sleeping I'm often running around crossing things off my list.

But, don't get excited.

I do all of this so that when 2:00 hits and I have three kids resting....I can rest too.  It is rare a nap sneaks in, but don't get me wrong I love when the house is quiet!

It was during one of these quiet moments I thought about this French toast.  Breakfast is like a fourth sibling to me.  I love all things about it.

Crunchy Cornflake French Toast...a fun twist on the traditional breakfast!  Kids love this crunchy version. (sweetandsavoryfood.com)

Cornflakes are the perfect crunchy topping.  People have gone gaga for my Buttermilk Ranch Cornflake Chicken this last year.  And heck, maybe if your over the age of 40 you even remember just eating it as cereal {do people eat cornflakes anymore?}.

Beyond the cornflakes it's the bread.

It's always the bread.

Carbs make the world go round.

I use this delicious brioche loaf from ALDI, but any bakery around your parts should have brioche bread.  It's dense, eggy, sweet, buttery and hearty.

Crunchy Cornflake French Toast...a fun twist on the traditional breakfast!  Kids love this crunchy version. (sweetandsavoryfood.com)

The cornflakes gives this French toast such a great coating.  It's crunchy and delicious.  My oldest said while eating his THIRD piece, "this kind of tastes like those fried donuts you get at the fair".

Yes, my love you're right.

Albeit, pan fried, it is an indulgent breakfast to say the least.  I topped ours with fresh blueberries to make it appear a bit healthier.

You're welcome.

Crunchy Cornflake French Toast...a fun twist on the traditional breakfast!  Kids love this crunchy version. (sweetandsavoryfood.com)

French toast is easy!  I'm sure you serve it to your family now and then, why not change it up a little? The crunch factor is beyond serious.  I've yet to met a kid who didn't like this version, but here's the key.  Don't skimp on the fancy bread.  It makes it.

If you're really feeling adventurous, try any favorite cereal.  Frosted Flakes?  Fruity Pebbles? Captain Crunch?

The possibilites are endless.



Yield: 8

Crunchy Cornflake French Toast

prep time: 5 MINScook time: 15 MINStotal time: 20 mins
A new twist on the classic French Toast! Crunchy, soft and sweet...it's a kid {and adult} favorite.

INGREDIENTS:


  • 8 slices Brioche bread
  • 4 eggs
  • 1 c. milk
  • 1 T. vanilla
  • 2 t. cinnamon
  • 5 c. cornflakes, crushed
  • fresh blueberries
  • maple syrup

INSTRUCTIONS:


  1. Preheat a large skillet to medium heat and coat with cooking spray.
  2. In a shallow bowl whisk together the eggs, milk, vanilla and cinnamon.
  3. In another shallow bowl pour in the cornflakes. Using a glass cup crush the cornflakes into small pieces.
  4. When the skillet is hot, dip the brioche bread into the egg mixture on both sides and press into the crushed cornflakes, again on both sides. Place in the hot skillet.
  5. Cook 2-3 minutes a side until golden brown and crispy.
  6. Serve the French toast warm with blueberries and maple syrup.
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