Monday, February 6, 2017

Cashew Crunch French Toast Sticks

Looking for a healthier breakfast but craving traditional French Toast?
Here you go!


1/2 cup cashews
1-1/2 cups of your favorite cornflakes (I used Kashi 100% Sprouted Whole Grain Flakes)
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Pinch of salt
1 large egg
1/3 cup low fat milk
1 tsp. maple syrup (plus more for dipping)
Nonstick cooking spray


Cut 2 large slices whole-grain bread into crosswise pieces to make 5 fingers each.  In a food processor, pulse the cashews, cornflakes, cinnamon, nutmeg and salt and pulse until the cornflakes resemble the texture of oats.  Transfer mixture to a shallow bowl.

In a medium bowl, whisk together the eggs, milk and maple syrup until well combined.

Spray a large nonstick skillet griddle with cooking spray and preheat over medium heat.  Working with one piece at a time, dip the bread into the egg mixture - you know how to do it - until completely moistened.  Coat each bread stick into the cornflake mixture gently pressing it on the bread.  Place each bread stick in the skillet and cook over medium-low heat, turning once, until the outside is golden brown and the center is cooked through, about 6 to 7 minutes total.  

Serve with warm maple syrup on the side for dipping.

~Adapted from Ellie

Tuesday, January 17, 2017

Mediterannean Grilled Chicken Hummus Panini

For the past few months or so, my co-worker Donna and I have been doing demos together on the weekends at my local ShopRite.  These next few weeks we are focusing on getting and staying healthy for the New Year.  I wanted to use a few new products in the store to create this delicious and healthy panini.  Everyone just loved it and the buzz is still going around the store about how good this sandwich was!

The products we used in the sandwich were Sabra Spreads and Brooklyn Bred Bistro Buns.  Credit also goes to Karla in our Cheese Department for suggesting the best Provolone Cheese that brought this sandwich over the top!

You will need:

Extra Virgin Olive Oil or butter, softened
4 squares of Brooklyn Bred Bistro Buns
6 Tbsp. Sabra Spread Sea Salt and Cracked Black Pepper
1/2 lb. grilled chicken, (you can use Rotisserie Chicken) or Deli Chicken or Turkey
Slices of Imported Provolone Cheese (we used Auricchio)
Thinly sliced English cucumber
Marinated Roasted Red Peppers
Sliced Kalamata Olives
Crumbled Feta
Thinly sliced red onion

  1. Preheat grill pan or panini press.  We improvised at the store.  We used a skillet and placed foil on the bottom of a heavy pot to press the sandwich.  Brush olive oil or butter on one side of each Bistro Bun.  On the other side of each square, spread a thin layer of Sabra Spread.  Place buns hummus side up and layer on chicken, provolone cheese, cucumber, roasted peppers, kalamata olives, feta and red onion.  Close with top pieces of bread with olive oil or butter sides facing up.

Place sandwich carefully onto hot grill pan butter side down.  Grill for about 3-5 minutes, until toasted and grilled on the bottom.  Flip and grill for an additional 3-5 minutes.  Place a heavy pot or skillet on top of the sandwich to help press it together.

Cut each sandwich in half and serve warm.

This is NOT a sponsored post.  Opinions are strictly my own.
Recipe adapted from Picky Palate

Tuesday, December 13, 2016

The Best Black Bean Burger with Chipotle Mayo

I have tried many a recipe for Black Bean Burgers - all of them did not measure up.  Filled with ingredients like oats, quinoa, you name it, all of them were mushy or fell apart when cooking.  I think America's Test Kitchen really found the secret to a great Black Bean Burger.  The secret is tortilla chips in place of any other binder and to let the mixture rest for one hour.

I made half the recipe (just in case) to try it out.  I swapped one ingredient and left one out since I didn't have it, but it still came out to be the best Black Bean Burger!
You will need:
1 can of your favorite Black Beans (I used Bush's) drained and rinsed
1 egg
1/4 cup tortilla chips - I had Tostitos Fajita Scoops
1 Tbsp. flour
2 scallions, chopped
1-1/2 Tbsp. fresh cilantro, chopped
1 garlic clove, minced
1/2 tsp. cumin
Salt and Pepper
Process tortilla scoops until finely ground.  Measure out to 1/4 cup and set aside.  After rinsing the black beans, let them dry for about 15 minutes on a paper towel.
In a medium size bowl, beat egg.  Add flour and whisk until well combined.  Add scallions, cilantro, garlic, cumin and salt and pepper and mix to combine.
Add beans to food processor and pulse about 5 times.  There will be some beans that are not fully ground up, but you want some texture.  Add beans and ground tortillas to egg mixture and mix well.  Cover and refrigerate for one hour.
In a medium saute pan, heat 2 tsp. canola oil over medium heat.  Divide mixture into thirds and form into patties.  Fry burgers about 5 minutes on each side until golden brown, adding more oil if necessary when frying the second side.  This gives you a little bit of a crispy crust - like on a grilled burger.
Get some nice Brioche buns, some chipoltle mayo, a juicy tomato, sliced raw Vidalia onion, shredded lettuce and build your burger!
Makes 3 burgers.
Chipotle Mayo:
3 Tbsp. Mayonnaise
3 Tbsp. Sour Cream
1 Tbsp. Cholula Chipotle Hot Sauce (or to taste)
1 tsp. fresh lime juice
Pinch of garlic powder and salt
Combine all ingredients and refrigerate until ready to serve.

Tuesday, October 11, 2016

Maple-Glazed Chicken Tenderloins with Sweet Potatoes

A super quick weeknight meal with the help from refrigerated mashed potatoes!  The spicy steak seasoning just adds a kick of spice!

1 lb. 8 oz. package mashed sweet potatoes
1 lb. chicken breast tenderloins
2 tsp. steak grilling seasoning blend, such as Montreal
2 Tbsp. butter
1/2 cup maple syrup
1/2 cup scallions, sliced


Prepare sweet potatoes in microwave oven according to package directions.
Lightly coat chicken with steak seasoning.  Heat butter in a large skillet over medium-high heat; add chicken.  Cook 5 to 6 minutes until no long pink, turning once halfway through cooking.  Remove from skillet; cover and keep warm.  Stir maple syrup into hot skillet; cook 2 minutes.  Stir in green onions.

Drizzle potatoes and chicken with maple syrup mixture.

Serves 4
Adapted from Better Homes and Gardens