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Slow Cooker Apple French Toast Casserole

Posted on January 7, 2013 by Kaitlin

I love recipes that make it easy to serve a bunch of people with minimal effort. A slow cooker is usually a go-to for those types of recipes but I’ve never considered using it to make breakfast before. The Ninja Cooking System is the perfect tool for it though. They sent over this recipe for an Apple French Toast Casserole and I couldn’t wait for the weekend to come so I could make it. This recipe makes 8 servings so it would be great for breakfast for a larger group but I also packed up the rest of my servings to reheat during the week. Ingredients: ½ cup butter 2 Granny Smith apples, cored and chopped 1/2 cup chopped pecans 1/2 cup chopped walnuts ½ cup packed brown sugar ½ cup pure maple syrup 1 loaf challah bread (about 1 pound), cut into cubes 6 large eggs 2 cups vanilla almond milk (or normal milk) 2 teaspoons ground cinnamon 1 tablespoon vanilla extract Pinch salt Confectioners’ sugar

Horseradish Cheddar Mashed Potatoes with Bacon and Apples

Posted on November 12, 2012 by Kaitlin

I love a good mashed potato recipe. They are definitely my favorite part of the Thanksgiving meal. Classic mashed potatoes will always be a favorite of mine, but this recipe from Nigella Lawson that I found on The Chew sounded really fantastic. My aunt and uncle always use horseradish cheddar in their mashed potatoes and I love the tanginess that the horseradish brings. I thought it would be the perfect complement to the sweetness of the apples. Ingredients: 4 1/2 lbs Yukon Gold potatoes 1 cup whole milk 1 – 1 1/2 cup horseradish cheddar cheese 1/2 cup shallots, chopped 2 fuji apples 4 strips of bacon Salt and pepper, to taste 2 tablespoons butter You need a red apple that can stand up to being sauteed and maintain its shape. Look for Liberty, Fuji, Jonagold, or Pink Lady apples. Bring a salted pot of water to a boil. Peel your potatoes. Cut into smaller pieces and add to the pot. Boil the potatoes for 30 minutes or until fork tender. While waiting for the potatoes to cook, add the bacon to a saute pan over medium heat. Heat until cooked through, turning once, about 10 minutes. Remove the bacon from … Continue reading →

French Toast with Maple-Apple Compote

Posted on October 10, 2011 by Kaitlin

I love French toast. I may or may not have had dreams about Sabrina’s French Toast (in the Italian Market in Philly) but I always have a bit of eater’s remorse when I realize how many calories I managed to consume before 10 am. I must not be the only one, because Cooking Light had a lighter French Toast recipe that takes advantage of seasonal apples in their most recent issue. Ingredients (4 servings): Compote: Cooking spray 1 teaspoon butter 3 sliced and peeled Fuji apples 2 tablespoons maple syrup 1/4 teaspoon ground cinnamon French toast: 1 tablespoon granulated sugar 1/2 teaspoon ground cinnamon 1/2 cup 2% reduced-fat milk 1 teaspoon vanilla extract A pinch of salt 2 large eggs, lightly beaten 4 knotted challah rolls 2 teaspoons butter, divided Powdered sugar (optional) Prepare the apples. Peel the apples and slice into somewhat even sizes so that they cook evenly. If you cannot find Fuji apples, Cooking Light suggests substituting Liberty, Pink Lady, or Jonahold apples because they will maintain their shape while cooking. Heat a saute pan over medium heat and coat the pan with cooking spray. Melt 1 teaspoon butter and add the apples. Cook for … Continue reading →

Vegan Roasted Brussels Sprouts, Butternut Squash and Apple with Candied Walnuts

Posted on March 11, 2011 by Kaitlin

New York Times recently had an article with a recipe from Carmen Quagliata, the executive chef at Union Square Café. The recipe was for a perfect winter dish: Vegan Roasted Brussels Sprouts, Butternut Squash and Apple with Candied Walnuts. Usually when searching for Brussels sprouts recipes, bacon is almost always included, so I was happy to find a somewhat healthy alternative. I thought Ash Wednesday would a great to try out this recipe for dinner. Ingredients for Brussels sprouts: 1 ½ cups Brussels sprouts, trimmed, halved 2 cups butternut squash, peeled and cut into 1-inch asymmetrical chunks 2 cups (about 1 large) Honeycrisp, Cortland, or Granny Smith apple, cored and cut into 1-inch asymmetrical chunks (my local market was out of these options so I used two Pink Lady apples) 1 shallot, cut crosswise into 1/4-inch slices 2 tablespoons olive oil 5 fresh sage leaves Salt and freshly ground pepper ½ tablespoon maple syrup Preheat the oven to 375 degrees. While it is heating up, prep your Brussels sprouts, butternut squash, apples, and shallot. To trim the Brussels sprouts, cut off the rough white stem and then cut the sprout in half. If any outer leaves fall off discard them … Continue reading →