A few years ago I was trying to brainstorm a creative and meaningful Valentine’s gift for my husband. While I enjoy extravagant signs of devotion, he prefers practical, thoughtful, and sacrificial demonstrations of love. Since nothing seems more practical than eating (you have to eat to live, right?), I focused my energy on our dinner menu. Since I’m not a half-hearted type of person, I jumped in with both feet and set out to make a new recipe every night for dinner during the entire month of February. It has now become an annual tradition. With February quickly approaching and needing an additional recipe because of the leap year, I’m frantically searching for new recipes.
Surely I’m not the only one who struggles with menu planning?
I’m taking today’s blog post in a different direction. Because I’m hoping you can relate to my dilemma, I’m going to share with you 29 of my favorite recipes, equipping you with the ability to start your February tradition of a new meal every night if you would like. In the spirit of sharing, please feel free to let me know any of your favorite recipes so that I might continue to have creativity in the kitchen!
For copyright reasons, it is important to note that the recipes below are from an array of sources that I will site to the best of my ability. I am not claiming these as my own, but rather highlighting recipes I enjoy making for my family. If I add anything to the recipe, I will note it in italics.
29 Dinner Recipes
Citrus- Brown Sugar Grilled Chicken (source: Creating a Stir: In the Bluegrass and Beyond)
1/4 cup Dijon mustard
1/2 cup firmly packed brown sugar
Juice of 1 lime and 1 lemon (when I don’t have on hand, I substitute with Mt. Dew)
1/4 cup vinegar
1/2 cup olive oil
2 teaspoons salt
1 teaspoon pepper
2-3 crushed garlic cloves
4 skinned and boned chicken breasts
Combine all marinade ingredients, stirring well.
Place chicken in shallow dish and pour marinade over top. Chill 4 hours (we chill overnight)
Remove chicken from marinade, discarding marinade.
Grill chicken over medium-high heat five to seven minutes on each side or until done.
Unique Chili (source: my friend, Heather.)
1 pound roll sausage
1 medium onion
1 green pepper, chopped
1 28oz. can diced tomatoes
1 small can of tomato paste
1 15oz can chili beans
sugar (I also add in cinnamon)
Fry the sausage in a large pot (spray with non-stick spray before frying). When no longer pink, add the onion and green pepper. Saute for about 5 minutes. Add the beans, tomatoes, and paste. Bring to a boil. Turn down and simmer for 15 minutes. Add pepper, hot sauce (about 10 squirts), salt, sugar, and a little cinnamon. Serve with Fritos, sour cream, and cheddar cheese.
Grilled Chicken with Black Bean Mango Salsa (source: Skinnytaste)
16 oz (2) boneless skinless chicken breasts, trimmed, sliced in half lengthwise
salt and fresh cracked pepper, to taste
3 cloves minced garlic
1 teaspoon cumin
1/2 teaspoon dried oregano
juice of 1 lime
Season chicken with salt and pepper and place in a large non-reactive bowl with remaining ingredients, toss well to coat and refrigerate at least 1 hour.
In a medium bowl, combine the red onion, lime juice, olive oil and season with salt, to taste. Mix well then combine with the remaining ingredients; refrigerate until ready to serve.
Heat the grill or a grill pan to medium high, discard the chicken marinade and grill the chicken breasts about 3 minutes on each side, or until the center is cooked through. Transfer to a cutting board and slice the chicken on the bias. Serve the sliced chicken topped with mango black bean salsa.
For the Black Bean Mango Salsa (makes about 2 1/2 cups):
1/4 cup red onion, chopped
3 tablespoons lime juice
1 tablespoon olive oil
salt, to taste
1 cup black beans, rinsed and drained
1 ripe mango, peeled and diced
1/4 cup fresh cilantro, minced
1 jalapeño, chopped (keep seeds if you want it spicy)
Chicken Poppyseed (source: my friend, Julie)
2 cans cream of chicken soup
1 sm. container of sour cream
Chicken Breasts (usually 4-6)
1 stick butter
1 sleeve ritz crackers
Mix soup and sour cream together. Boil chicken for 20 minutes – put on plate and let them cool – then cut them up into cubes. Mix them with the soup mixture and pour into 13×9 pan. On stove, melt 1 stick of butter and then add crumbled ritz crackers and poppyseeds. Pour cracker mixture over top if casserole and bake 350 for 20 minutes. (Tastes great with peas!)
Deep Dish Chicken Pot Pie (source: Kraftfoods.com)
1 pound boneless, skinless chicken breasts, diced
1/4 cup Italian dressing
4 oz cream cheese (1/3 less fat), cubed
2 tablespoons flour
1/2 chicken broth
1 package frozen mixed veggies, thawed
1 package refrigerated roll out pie crust.
Preheat oven to 375. In a skillet, cook chicken with dressing for about 2 minutes, add cheese; cook and stir until melted. Add flour; mix well. Add broth and veggies and simmer for 5 minutes. In a deep dish (I use a 2 qt. casserole dish) roll out one pie crush, pour chicken mixture into it, cover with other crust. Cut 4 slits in the crust to vent steam. flute edges. Bake 30 minutes.
Mexican Spaghetti (source: my friend, Mandi)
3-4 cooked chicken breasts, cubed
1 pkg. spaghetti, broken in 2 inch pieces
1 pound Velvetta cheese, cubed
1 can Rotel with green chiles
1 can cream of chicken soup
1 can cream of celery soup
1 can chicken broth
1/2 cup salsa
1 can black beans, drained
1 green pepper, chopped
1/2 onion, chopped
1 teaspoon chili powder
Saute green pepper and onion in a skillet with a little oil, add chicken and chili powder. Cook spaghetti and drain. In a large bowl, mix the spaghetti and the chicken mixture with the cheese, so that the cheese will melt. Mix in the tomatoes, soups, salsa, and beans. Pour into a 9×13 greased pan and bake for 30-45 minutes at 375.
Shepherd’s Pie (source: my friend, Ursula)
1 pound ground beef
1 pkg. frozen peas
1 pkg. frozen mixed veggies
1 jar brown gravy
2 cans cream of mushroom soup
1 box instant mashed potatoes (I prefer loaded)
shredded cheddar cheese
Cook ground been and onions in skillet. Salt and pepper while cooking (I usually also add in thyme, Cuban seasoning, and minced garlic). While cooking meat, microwave veggies according to package directions. Cook instant potatoes as instructed (if 2 bags in box, cook both). Mix soup with meat, onion, and vegetables. Layer meat mixture in bottom of 9×13 pan. Put potatoes on top. Sprinkle cheese on top and bake about 10 minutes. Serve in bread bowls with brown gravy on top.
Sweet and Spicy Pork Tenderloin (source: Mel’s Kitchen Cafe)
2 tablespoons chili powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
2 (12- to 16-ounce each) pork tenderloins, trimmed
1 tablespoon vegetable or canola oil
1/4 cup ketchup
2 teaspoons cider vinegar
1 1/2 teaspoons sugar
Adjust an oven rack to middle position and preheat the oven to 450 degrees F. Pat the pork tenderloin dry with a paper towel. In a small bowl, combine the chili powder, paprika, salt and pepper. Reserve 1 tablespoon of the spice mixture and use the rest to rub over the pork tenderloin on all sides.
In a large 12-inch nonstick skillet, heat the oil over medium heat until it is rippling and hot. Add the pork tenderloins in a single layer and cook the pork until browned on all sides, 5-7 minutes total (flipping as needed). Transfer the pork to an aluminum-foil lined baking pan and bake until the meat registers 140 degrees at the thickest part, about 15-18 minutes. Transfer the pork to a platter or plate and tent with foil, letting it rest for 5 minutes before slicing.
In a bowl, combine the reserved spice mixture, ketchup, vinegar and sugar and brush over the cooked pork. Slice the pork and serve.
Hawaiian Chicken (source: my friend, Karissa)
2 pounds chicken breasts
salt and pepper
1 can sliced pineapple, reserve 2 tablespoons jucie
1/2 cup Heinz 57 sauce
2 tablespoons honey
Place chicken in a dish (I line the dish with foil… trust me on this one). Season with salt and pepper. Bake 400 degrees for 30 minutes. Mix sauce, honey, and juice. Pour over chicken. Bake 25 minutes, basting occasionally. Arrange pineapple slices over chicken and bake 10 minutes longer. Drain excess fat, spoon sauce over chicken.
Vegetable Soup (source: my mom)
Veggie Bouillon Cubes- 2 large or 4 small (I use Better than Bouillon)
4 cups water
1 frozen “for soup” vegetable mix
1 cup chopped onion, celery, and potato
15 oz can diced tomatoes
1 can v8 juice (I use hot and spicy)
1 teaspoon salt
1 teaspoon pepper
2 tablespoon seasonings
Bring to a boil, turn to med-low and simmer about 1.5 hours.
Salsa Chicken (source: Chef Mommy)
1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup
1 cup salsa
1 package taco seasoning
1 cup sour cream
cilantro, for serving (optional)
Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined. I served with on beans and rice.
“Super-Bowl” Nachos (source: my friend, Joe)
2 lbs hamburger meat
green pepper, chopped
3 pkgs. taco seasoning
2 cans corn (I substitute with frozen corn)
1 can black beans
3 cans diced tomatoes with green chilies
2 cans tomato sauce
cheese (Mexican or cheddar)
Brown the meet & seasoned with two packages of taco seasoning. Cut up an onion, green pepper, & some garlic w/it too. Drain & place in slow cooker with corn, a can of black beans, 3 cans of diced tomatoes w/green chilis & two cans of tomato sauce. Sprinkle another package of taco seasoning on top. Warm in a slow cooker. Serve with shredded cheese, tortilla chips & sour cream.
Monterey Chicken (source: The Recipe Critic)
3 Tablespoons Honey
3 Tablespoons Soy Sauce
3 Tablespoons Worchestershire Sauce
1/2 teaspoon minced garlic
1/2 teaspoon salt
4 boneless skinless chicken breasts
1 cup shredded monterey Jack Cheese
8 slices apple-smoked bacon
8 tablespoons barbecue sauce
Mix the honey, soy sauce, Worcestershire sauce, garlic and salt together. I cut my chicken breasts in half making them tenders. Marinate your chicken breasts in this sauce for at least an hour but can be marinated overnight.
Preheat the oven to 350 degrees. I poured a little of the sauce along the bottom of the pan and placed the chicken on top. I covered with aluminum foil and cooked for about 30 minutes. Make sure center is no longer pink and juices run clear.
While chicken is cooking, fry up the bacon and set aside.
When chicken is cooked, spread with barbecue sauce (I can’t believe I forgot the BBQ sauce!), top with bacon and cheese. Broil until cheese is bubbly.
Southwest Chicken Salad Panini (source: my friend, Stephanie)
2 cups finely chopped cooked chicken breasts
1-1/2 tsp. chili powder
2 Tbsp. mayonnaise
2 Tbsp. Light Ranch Dressing
8 slices Italian bread
1 large tomato, cut into 8 thin slices
4 slices cheese
Heat panini grill to medium-high heat. Mix chicken, chili powder and dressings. Fill bread slices with chicken mixture, tomatoes and cheese slices. Grill 3 to 5 min. or until Singles are melted and sandwiches are golden brown on both sides.
Tandoori Roasted Chicken with Cucumber Raiata – (source: Creating a Stir: In the Bluegrass and Beyond)
2 teaspoons paprika
1.5 tea. ground cumin
3/4 tea. ground coriander
3/4 tea. ground ginger
1/2 tea. cayenne pepper
8 bone-in chicken breasts or mixed pieces
3 tablespoons fresh lemon juice
1/2 cup plain nonfat yogurt
2 garlic cloves, minced
1/2 tea. salt
1/2 tea. ground black pepper
Cook paprika, cumin, coriander, ginger, and red pepper in a small heavy skillet over medium-low heat, shaking constantly, 30 seconds or until toasted. Transfer to a small bowl.
Place chicken in a nonmetallic dish and make 1/2 inch- deep diagonal slices approx. 1 inch apart. Rub lemon juice into the cuts.
Stir yogurt, garlic, salt, and pepper into spice mixture. Pour over chicken, tossing to coat. Cover and chill 4 hours or overnight.
Remove chicken from marinade and let stand at room temp for 30 minutes before cooking.
Preheat oven to 450 — place chicken on a lightly greased rack in an aluminum foil lined roasting pan. Bake 40-50 minutes.
Cucumber Raita (goes well with the tandoori chicken)
1 cucumber, peeled and diced
1/2 tea. salt
1 cup plain non-fat yogurt
3 tablespoons chopped cilantro
2 tablespoons fresh lemon juice
In a bowl, toss diced cucumber with salt and let stand 15-20 minutes until excess water collects in bottom of bowl.
In a strainer lined with paper towel, drain the yogurt 15 minutes, discard liquid.
Drain water from cucumber bowl and gently stir in strained yogurt along with cilantro and lemon juice.
Pork Chops and Apples (source: Betty Crocker’s Cooking Basics: Learning to Cook with Confidence)
4-6 boneless pork chops
2 green apples
Brown the pork chops in a little oil until brown on both sides. Slice apples and layer in the bottom of a baking dish, sprinkle with brown sugar and cinnamon, layer pork chops on top. Cover and bake for 45 minutes at 350.
Mexican Slow Cooker Chicken (from my friend, Rachel!)
2-3 Chicken Breasts
1 can diced tomatoes, undrained
1 can black beans, undrained
1 can Mexican chili beans, undrained
1 package taco seasoning
1 can black olives (I omitted)
1 can chopped green chilies
Layer chicken at the bottom of Crock Pot. Layer all ingredients without stirring. Cook on low 7-8 hours. Shred chicken and stir. Serve with tortilla chips, tortillas, or rice. Add toppings if desired. I served these in big/warm tortillas and added corn to the crock pot mixture. We topped with lettuce, cheese, and salsa.
Coke Roast (from my friend, Jenny!)
Dry Onion Soup Mix
1 Can Coke
Place roast in a baking pan, sprinkle an envelope of onion soup mix on top and pour 12 ounces of Coke (or Pepsi) *not diet* around the meat. Cover it tightly with foil and bake at 300 degrees until cooked through. The recipe I used said 3-4 hours, but mine was done in just over 2 hours.
Pork Chops with Grainy Mustard and Raisin Sauce (from Rachael Ray 365: No Repeats–A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook))
1.5 cups chicken broth
1/2 cup dry white wine
1 cup golden raisins
4 Tbsp. olive oil
4, 1.5 inch thick boneless center-cut pork chops
1 tablespoon paprika
salt and pepper
1 yellow onion
1 tablespoon fresh thyme leaves, chopped
1 heaping tablespoons grainy dijon mustard
1/4 cup heavy cream
1/4 cup fresh parsley leaves, chopped
Preheat oven to 375. In a small pot over high heat, combine the chicken stock, wine, and raisins. Bring it to a simmer, then turn off the heat and let it sit. While it it coming to a simmer, head a large skillet over med-high heat with 2 tablespoons olive oil. Season the chops with paprika, salt, and pepper. Place the chops in the killet and sear the meat on both sides to caramelize (about 2 minutes per side0. Transfer the chops to a rimmed cookie sheet and cook in oven 8-10 minutes. Return to skillet to med-high heat add 2 tablespoons Olive oil, onions, thyme, salt, and pepper. stirring for about 3 minutes. Add the hot chicken stock/wine/raisins. Add grainy mustard and heavy cream. Bring to a simmer until thickened. Place parsley on top of sauce and serve over the pork chops.
King Ranch Chicken (source: Creating a Creating a Stir: In the Bluegrass and Beyond)
1 onion, chopped
1 bell pepper, chopped (I use orange)
2 celery ribs, chopped
1 garlic clove, chopped
2 cups chopped boiled chicken, with broth reserved
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10 3/4- ounce) can cream of chicken soup, undiluted
1-2 teaspoons chili powder
1/3-1/2 cup dry white wine (optional)
1 small package corn or flour tortillas, quartered
2 cups shredded longhorn (or medium cheddar) cheese
1 (10 ounce) can diced tomatoes with green chilies
Saute onion, bell pepper, celery, and garlic in hot oil in a saucepan over medium heat until tender
Combine sauteed vegetables, chicken, mushroom soup, cream of chicken soup, chili podwer, and if desired, wine
Dip tortilla quarters into warm reserved chicken broth with fork 1 at a time.
Layer half each of tortilla quarters, chicken mixture, and cheese in a 9×13 baking dish. Repeat layers once. Chill overnight.
Pour diced tomatoes over casserole.
Bake 350 for 45-50 minutes.
Doritos Taco Salad (source: Life in the Lofthouse)
1 pound lean ground beef
1 packet (1.25 oz) taco seasoning
2 Romaine lettuce hearts, rinsed then chopped
1 cup black beans, rinsed
1 large tomato, seeded then chopped
1/2 cup shredded cheddar cheese
1 cup nacho cheese Doritos, broke into bite size pieces
1 cup Catalina dressing
Brown and crumble ground beef in a large skillet over medium-high heat. Drain grease. Add taco seasoning and water called for on packet. Stir until mixture comes to a boil. Reduce heat to low and simmer 10 minutes. Remove from heat and let meat cool slightly.
In a large salad bowl add chopped lettuce, black beans, tomato and cheese. Add slightly cooled ground beef and gently toss to combine everything. Serve now, or chill in refrigerator until ready to eat.
When ready to serve, add Doritos chips and dressing to salad. Toss to coat. Serve. 🙂
Easy Barbecued Ribs (source: MMM… is for Mommy)
1.5 tbsp sweet paprika (3tbsp) (Edited Feb ’12 to say I’ve also used mild smoked paprika with fantastic results)
1 tbsp light brown sugar, lightly packed (2 tbsp)
1/8 tsp cayenne pepper (1/4 tsp)
S&P to taste (about 1 tsp each is what I used)
2 lbs pork (baby) back ribs (6 lbs) – leave the membrane on the ribs to help hold them together
1 cup barbecue sauce (3 cups)
Vegetable oil spray.
In a small bowl, mix together paprika, brown sugar, cayenne and S&P. Rub this mixture all over both sides of your ribs well. Arrange ribs in the slow cooker by standing them up against the wall of the stoneware pot, thicker side down and meaty side against the pot. Pour barbecue sauce over the ribs, cover and cook for 6-8 hours on low (I did 7 hours and they were perfect).
Fruited BBQ Chicken (source: unknown)
29oz can tomato sauce
20oz can unsweetened pineapple, undrained
2 Tbsp. brown sugar
3 Tbsp. vinegar
1 Tbsp. instant minced onion
1 tsp. paprika
2 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/8 tsp. pepper
3 pounds chicken, skinned and cubed
11oz can mandarin oranges, drained
Combine all ingredients except chicken and oranges in the crock pot. Add the chicken and cook, covered, on high for 4 hours. Just before serving, stir in oranges… serve over hot rice.
Sesame-Ginger Pork Tenderloin (source: unknown)
1.5 cups soy sauce
3/4 cup water
3/4 cup vegetable oil
2 teaspoons ground ginger
1 teaspoon garlic salt
4 tablespoons sesame seeds
2, 1 pound pork tenderloins.
Whisk together soy sauce, water, oil, ginger, garlic salt, and sesame seeds.
Place tenderloins in a shallow dish, pour marmalade over top and chill at least 6 hours.
Remove tenderloins and reserve marinade. Grill tenderloins over high heat 10 minutes on each side, basting with marinade occasionally during the first 10 minutes.
Indian Recipe – (from my friend, Sharla)
1 16 oz. jar of Newman’s Pineapple salsa
2 lbs. Chicken thighs, but I think you could use breasts instead
2 tbsp. curry powder (I add more)
1 cup sour cream
Place chicken in slow cooker followed by salsa, onion, and curry, cook on low 8-10 hours or high 5 hrs.Remove chicken, cover and keep warm, add sour cream to cooker, return chicken and stir. Serve over rice.
BBQ Sloppy Chicken Pan Pizza (source: Rachael Ray 365: No Repeats–A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook))
2 boxes corn muffin mix
4 tablespoons unsalted butter, unsalted
1 cup frozen corn
1 pound ground chicken breast
3 garlic cloves
1 yellow onion
1 red bell pepper
coarse salt and black pepper
1 tablespoon chili powder
1.5 teaspoons ground cumin
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
1 cup tomato sauce
3 tablespoons dark brown sugar
10oz shredded cheddar cheese
3 scallions, chopped
2-3 tablespoons fresh parsley or cilantro
Preheat oven to 400. In a bowl, combine the corn muffin mix, eggs, melted butter, and milk. Stir in the corn. Pour the batter into a deep dish pie pan and bake in oven until the cornbread becomes light golden, about 12-15 minutes. Place a skillet over medium-high heat and add olive oil. Add the chicken and break it up as it cooks. Once the chicken begins to brown, add the garlic, onion, and bell peppers and season with salt and pepper, chili powder, cumin, and hot sauce. Cooke 5 minutes and then add Worcestershire, tomato sauce, and brown sugar. Stir to combine and reduce heat to low. Simmer until the cornbread sets up and begins to brown. Remove the cornbread from the oven and cover it with the sloppy chicken mixture, then sprinkle with cheese. Put back in oven and cook about 5 minutes longer to set the toppings and melt the cheese. Top with the scallions and chopped cilantro or parsley. Cut into wedges and serve from pan.
Braided Spaghetti Bread (source: Rhodes Bread)
1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature
6 oz spaghetti, cooked
1 cup thick spaghetti sauce
8 oz mozzarella cheese, cut into 1/2 –inch cubes
1 egg white
Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12×16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes.
Brown sausage while Cooking spaghetti according to package instructions. Drain and let cool slightly. Remove wrap from dough. Place spaghetti and sausage lengthwise in a 4-inch strip down center of dough.
Top with sauce and cheese cubes. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.
Lift braid with both hands and place on a large, sprayed baking sheet. Brush with egg white and sprinkle with Parmesan cheese and parsley.
Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.
Fruited Chicken Curry in a Hurry (source: Rachael Ray 365: No Repeats–A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook) )
2 cups basmati rice
3 tablespoons vegetable oil
4, 6-ounce boneless/skinless chicken breasts, cut into 1/2 inch slices
coarse salt and black pepper
4 garlic cloves, chopped
2 inch peice of fresh ginger, peeled and grated
2 tablespoons ground coriander
1 large yellow onion, chopped
1 large green apple, peeled and diced
2 tablespoons all-purpose flour
2 cups chicken stock
2 tablespoons curry paste
1/4 cup golden raisins
6 pitted prunes, chopped.
Prepare rice according to directions on package. Preheat large skillet over med-high heat with 2 tablespoons oil. Add the chicken, season with salt and pepper, and lightly brown. Remove the chicken and reserve on a plate. To the same pan, add garlic, ginger, coriander, onions, apples, and remaining tablespoon of oil and saute for 3-5 minutes. Add the flour and cook 1 minute more. Add the chicken stock, and bring to a bubble. Add the curry paste, golden raisins, and prunes (I added more than 6). Reduce the heat to medium-low. Add the chicken pieces back to the pan, simmer the curry for 8-10 minutes. Serve over rice (I also added cilantro leaves and mango chutney over top, but I think you could add anything from coconut, almonds, etc.)
Raspberry Stuffed French Toast (source: unknown)
1 med. loaf of egg bread
2 cups whole (or 2%) milk
2/3 heavy cream
1/2 teaspoon vanilla extract
1/2 cup sugar
8 ounces very cold cream cheese in 1 block
1 cup raspberries (fresh or thawed frozen)
Slice the bread into 12 pieces. In a bowl, whisk the eggs until foamy. Add the milk, cream, salt, vanilla, and sugar and whisk to blend. Pour into a sheet pan with sides. Arrange the bread slices in the pan in a single layer and let soak. Meanwhile, cut the cream cheese into 12 thin slices. Head a large skillet or griddle over med-high heat. Add 1 tablespoon butter and melt until foamy. Working in 2 batches if necessary, arrange the soaked bread slices in the skillet, cook until lightly brown (about 3 minutes). Lay 2 slices of cream cheese on top and then place 1/6 of the raspberries on top of the cheese. Place another slice of soaked bread on top and press firmly with the spatula. Turn the “Sandwich” over and brown the other side (about 3 minutes more). Transfer to warmed serving plates and serve with Coulis. Great for brinner (breakfast for dinner)!
1 package frozen raspberries, defrosted
Confectioners sugar to taste
2 tablespoons freshly squeezed lemon, to taste
In a large bowl puree defrosted raspberries. Stir in confectioners’ sugar and lemon juice to taste. Through a fine sieve into a serving bowl, strain raspberries!
Hope you find this list to be beneficial. If you are looking for more recipes, I have a Pinterest board dedicated to dinners where I post meals I have made and enjoyed!
What is your favorite recipe?