Farmers Market Finds

Vegetarian

Hey there! It’s been a while since I posted…May is crazy with end of the school year stuff. Not a ton of cooking has been done; mostly easy stuff like my weeknight lasagna , pork chops , or Crock Pot BBQ Chicken.  But now school is officially over and I am ready to cook up some new light summer meals! The last few weeks I have been hitting the farmer’s market and buying a few new items; raw milk, yummy scones, vegan tamales, yummy tomatillo salsa, bean dip, and some amazing granola that I devoured in 2 days. Today, I bought a lot more produce, so I am excited to play around with my finds!

Radishes, mint, baby kale, eggs, turnips, peaches, cauliflower, beets, bread, and squash are my finds this week!

img_1275img_1274

Mother’s Day Brunch

Breads and Muffins, Breakfast and Brunch, Vegetarian

Happy Monday! I hope everyone had a great Mother’s Day weekend! I know I did! I got to hang out with my family all weekend, eat yummy food, take a nap, and spend a lazy day at the pool! I made this yummy brunch dish and my mom made her devil eggs and brought lots of fruit! A great day!

img_1125img_1137-1img_1138img_1145

Challah French Toast Casserole

1-pound loaf challah
6 large eggs
2 cups whole milk
1 cup heavy cream
1/3 cup light brown sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon kosher salt
3 tablespoons granulated sugar and 1 teaspoon more ground cinnamon (basically a cinnamon sugar)
3 tablespoons unsalted butter, melted

Lightly grease a 9×13 casserole dish and lay in the challah pieces.

In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, and salt.

Pour the egg mixture over the bread, cover the baking dish with plastic wrap, and let rest in the fridge for at least 2 hours, or up to 1 day. I did it overnight.

Preheat the oven to  375. In a small ramekin, stir together the sugar with the remaining 1 teaspoon cinnamon, making the cinnamon sugar).  Pour the melted butter evenly over the top of the dish. Bake until puffed and deep golden brown, about 40 minutes. Let it set for about 10-15 minutes before serving.

Friday Faves

Friday Faves
img_0943
Tots are not just for potatoes anymore! 
img_0949
Jenni’s Ice Cream is SO GOOD!
img_0948
I got these from a student on Valentine’s Day. I savor one every few days. I am out. Send more. 
img_0946
I buy this brand whenever it is on sale.  They also make yummy bagels. 
img_0947
My favorite bedtime snack is 4 of these with Swiss cheese.
img_0951
One of my favorite frozen meals. Amy’s is a great brand.
img_0950
Dr. Praeger’s puts the veggie in veggie burger!

CrockPot Asian Chicken

Asian

Easy dinner!

Crockpot Asian Chicken

Ingredients
4-6 FROZEN chicken thighs- YES, I said frozen!
3 scallions (I cut them with my kitchen scissors)
2 tablespoons of ginger (paste or minced)
Combo of rice wine vinegar, soy sauce, teriyaki sauce, fish sauce, sesame oil, and Hoisin

Directions
Add your chicken to your crockpot. Then combine scallions, ginger, and your favorite choice of Asian ingredients.

Cook all day on low for 8-10 hours or on high for 4-6 hours.

I added some rice, steam fresh green beans, and some frozen pot-stickers.