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Amazing Orange French Toast

Labor Day weekend is here, with an opportunity to spend Monday sleeping late for a change. What better way to celebrate than with a special breakfast—served at noon? This would also be a great breakfast to prepare for your sweetie, served in bed and garnished with a kiss.

While I never encountered French toast in France, it is traditionally made with French bread. Perhaps that’s where the name comes from.

As with so many delicious recipes, this is really not very good for you. But hey, you’re not making a habit of it, are you?

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Mexican Corn & Zucchini

It’s August, summer produce is at its peak—and the veggie most in abundance is zucchini!

Since I garden, I usually have plenty of zucchini to use and to share. As a result, I’m always searching for new recipes to put this profusion to good use. My standard zucchini recipe is to sauté it with caramelized onions and garlic, then top it all with Parmesan cheese. While that’s definitely delicious, a little variety helps keep everyone enthusiastic.

At the same time, we love to eat Mexican food. While rice and beans are great, most Mexican menus are very short in the veggie department. We all need to eat more veggies.

This recipe for sautéed corn and zucchini solves both problems. It uses up plenty of squash, and pairs beautifully with enchiladas and other Mexican main dishes.

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Mexican Chicken Salad

The weather is hot, so we’ve been eating a lot of salads lately. We’ve also been using the grill a lot, keeping the heat outside and the kitchen cool. Today’s recipe combines both of these features, creating a main dish that’s perfect for summer.

Next time you make some BBQ’d chicken (perhaps for an upcoming 4th of July party), throw a few extra pieces on the grill. Anything with a Mexican, Mediterranean, or Asian flavor is fine. Chill the extra meat, remove any skin or bones, and use it the next day in this main dish salad. I love a dinner that can be thrown together in less than 30 minutes, especially when I don’t have to cook a thing.

If the salad alone doesn’t fill you up, try serving it with fresh or grilled fruit, quesadillas, or splurge and serve Dulce de Leche ice cream for dessert.

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Sweet Potatoes with Pineapple Sauce

If you’ve been at all conscious lately, you realize that Thanksgiving is a mere twenty days away. I like being helpful, so I thought I’d share one of our family’s Thanksgiving recipes. About ten years ago, in an effort to eat a bit healthier, I decided to trim a lot of fat and sugar from the  traditional “Candied Sweet Potatoes with Marshmallows” that most of us grew up on. In spite of the lack of sugar high, everyone liked my alternative so much that I received nary a complaint. I’ve served it every year since.

The recipe is easily doubled, but allow more time for the potatoes to cook (a bigger pot with more water takes longer to heat).

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