Nutella French Toast

I was bad.

I'm sorry, I couldn't help myself.  I promise to do better, really I do.  But I was overcome with a craving for chocolate.  Do you ever get that?

I think us women know about chocolate cravings.  There's something about it...it's creamy smoothness when it hits the tongue.  Melting in your mouth and the warm sensation that follows.  Oh my!  

So I had this craving the other night and it wouldn't stop...I had to have some chocolate.  All I had in the house was a jar of Nutella, cause I don't really keep chocolate in the house.  Plus, I was craving warm....melted chocolate.  You know the kind...like a hot baked chocolate chip cookie with the chips all melty and good.

So I decided to be very, very bad...I was going to make French Toast.  Late at night.
Not just any french toast.  Stuffed...with Nutella. AND made with half and half...cause that was all I had.  (I tried to make them seem less self indulgent by cutting them into cute little triangle sandwiches...cute..but I think I'm fooling myself)

And I did...and I ate it all...and it was GOOD!

No regrets.  Maybe tomorrow though.  I'm sure I'll get over it.

So if you are craving chocolate, and I know you are, try this french toast.  It's killer!

Nutella French Toast

serves 4 (2 triangles each)

4 slices of day old white sandwich bread
2 eggs
1 T splenda
1/2 c half and half
1 t vanilla
2 T butter
Nutella (about 1/4 cup)
Confectioner's sugar (if desired)

Slice each bread into 4 triangles, cutting diagonally.  

In a bowl whisk together eggs, Splenda, half and half and vanilla.  Dip the bread pieces on the bowl, dipping them down to ensure they are soaked.  

In a skillet over medium heat add 1 T of butter and allow to melt.  Add half the bread pieces to the skillet and allow to cook about 2 minutes, or until browned.  Turn over and cook the other side another 1-2 minutes.  Transfer to a plate and cook the remaining batch of french toast.  

Meanwhile add a dollop of Nutella to 4 of the cooked bread triangles, and top with another bread triangle   Remove the second batch from the skillet and continue to coat with Nutella making the remaining sandwiches.  Sprinkle with confectioner's sugar if desired and serve immediately.

Big Batch Marinara Sauce

I love pasta!

I'm sure there isn't anyone out there that doesn't love a good pasta dish.  It's fabulous comfort food.  A good pasta deserves a good sauce.  My ultimate favorite sauce is a red sauce.  I usually make a family favorite recipe for a meat filled spaghetti sauce, but a traditional marinara is versatile and tastes wonderful.

You can take a basic marinara sauce and turn it into so many dishes.  Use it with meatballs, as a spaghetti sauce, pizza sauce, dipping sauce, and over chicken.  The possibilities are endless.  So having a nice homemade sauce on hand is heaven sent.

A trip to my local farmer's market brought me to a bumper crop of end of summer tomatoes.  Beautiful Roma tomatoes!  So I bought as many as MGG and I could carry, which was around 18 lbs. and off I went to make up a BIG batch of marinara sauce.  

I chose to freeze my sauce in 2 cup jars (pints) which gives me a good portion size. You can chose to do a canning process if you prefer, but I have more freezer space than shelf space at this point.  I can't wait to open a jar in the dead of winter and taste the fresh tomatoes...woohoo!

Kitchen Tip:  Blanching Tomatoes

Bring a large saucepan fi lled two-thirds full with water to a boil over high heat. Wash the

tomatoes and cut an X in the bottom of each tomato (opposite the stem side). Working in small

batches, immerse the tomatoes in boiling water for 30 to 60 seconds, until the skin starts to

curl. Using a skimmer, immediately remove the tomatoes from the boiling water and plunge

them into a large ice bath (half ice and half water). Remove them from the ice water and the

skins should easily slip off.

Big Batch Marinara Sauce

makes 6-8 pints

15 lb. ripe Italian plum tomatoes, blanched and peeled

4 T fresh thyme, chopped

½ c fresh basil, chopped

Salt and freshly ground pepper, to taste

Place the blanched tomatoes in a food processor.  Pulse until desired consistency is achieved.  Place the tomatoes, and juice, in a large heavy-bottomed pot. Add herbs and season with salt and pepper. Set over medium-high heat and bring to a boil.

Reduce the heat to low and simmer very gently, stirring ocassionally with a wooden spoon, 1 hour.

Meanwhile, wash 6 to 8 pint canning jars with their lids and rings in hot soapy water and rinse

them well. 

Fill jars using a funnel to pour about 1 cup of the hot sauce into each jar, leaving about ½   inch of headspace.  Wipe the rims clean.   Place the lid on each jar, then screw on the rings.   Allow jars to cool for several hours and then freeze.  Marinara will keep 6 months.

Southern Sundays

Welcome to Southern Sundays!

Here are some beautiful shots around town to soothe your soul.

Remember to look for the beauty around you!

Last week's party was filled with great dishes.  One dish stood out....way out from the crowd

Congratulations on being this week's featured dish!

Sky Blue Potatoes

by Katie Kate's Kitchen

So let's party!  I can't wait to see what you all bring this week.  Make sure to tell all your friends so they can join the party as well!

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Enjoy, have fun, cook lots of food, and relish your Southern Sunday!