Ingredients

3 eggs
1/2 cup milk
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
nonstick cooking spray
1/2 loaf french bread cut in thick slices
1-2 tablespoons butter
3 tablespoons brown sugar
confectioners’ sugar
1/2 cup sliced strawberries
1/2 cup diced cantaloupe
1/2 cup halved red grapes
1 cup walnuts (optional)
1/2 cup ricotta cheese (optional)

Directions

Preheat a griddle or large nonstick skillet. Preheat oven to 200F (used to keep food warm).

In a shallow dish beat together eggs, milk, cinnamon, nutmeg, and vanilla. Spray the skillet or griddle with cooking spray. Working in batches, dip the slices of bread in the egg mixture, let the excess drip off, then place in the skillet and cook for 3 minutes per side, or until golden brown. Place on a baking sheet in the low oven to keep warm while you cook the rest of the french toast slices.

In a separate skillet, cook the butter and the brown sugar together until the butter is melted. Add the walnuts and toss to coat with the mixture. Cook for 3-4 minutes, or until the sugar is dissolved and the walnuts are fragrant. Stir the mixture into ricotta cheese.

Spread a thin layer of ricotta on half the French toast slices and top with another piece to make a sandwhich. Top with fruit and sprinkle of confectioners’ sugar.

Submitted by Connie M and Avery, in the Rachel Ray cookbook Yum-O.

There are two types of Chorizo, beef and pork. They are pretty different in the way they cook and taste. I would recommend trying beef first. It’s a lot easier to use.

Fried Potatoes with Chorizo

This ‘recipe’ can be altered to serve as many as you are feeding. Just add more potatoes!

Ingredients

Cooking oil
Several potatoes of your choice
Beef Chorizo
Salt and pepper to taste

Directions

Peel and cut potatoes into desirable size, the smaller the better. I like to cut it into small squares.

Heat pan and add enough oil to coat the bottom of the pan. Add potatoes to the pan and cook on medium low with a lid. Let the potatoes cook a few minutes and stir. Replace lid. Let it cook for a few more minutes. You want your potatoes to start to get soft, and cook all the way through.

After they are cooked throughout, turn up the heat to medium and fry to desired texture. Some people like them soft, some like them crispy.

Once the potatoes are finished, you can do one of two things. You can either cook the chorizo separately and then add them to the pan. Or, you can add the uncooked chorizo directly to the potatoes.

Cooking Tip: To cook, simply add it in a sautee pan on medium high heat. The chorizo will start to basically melt into a little chunky sauce. Make sure the meat cooks all the way, it should only take a minute or two. Stir the potatoes into the chorizo.

Remove from heat and serve chorizo potatoes.

Serves 4

I just made this meal the other day and it turned out great. The key to this meal is definitely a good skillet or pan.

Cooking Tip: Feel free to substitute garlic for a bit of garlic salt. Too much garlic in the morning doesn’t sound very appetizing!

Ingredients

3 Tablespoons unsalted button
1 1/2 pounds potatoes, diced
1/4 cup chopped parsley
2 cloves of garlic, minced
1 teaspoon kosher salt
Freshly ground pepper
8 large eggs
1 cup shredded extra-sharp cheddar cheese (Or Jack Cheese)

Directions

Preheat oven to 400F. Melt the butter in a large, seasoned cast-iron skillet over medium heat. Add the potatoes and cook, stirring occasionally, until tender and brown, about 15 minutes. Don’t overcook, they still need to go in the oven and will bake nicely.

Stir in parsley, garlic (or garlic salt), salt, and pepper to taste and remove from heat.

Push potatoes aside to make 4 evenly spaced shallow nests and break 2 eggs into each. Bake until the egg whites are cooked and the yolks are still running, about 10 minutes. Sprinkle the cheese over the eggs and continue baking until it melts, about 1 minute more. Serve immediately.

Cooking Tip: The meal looks interesting straight out of the skillet. Although it will be hot, its an excellent presentation.