Double Decker French Toast

Needing an easy breakfast that tastes amazing? You've got to try this! It's super easy to make, and absolutely delicious. You can match it with your favorite jam or jelly or just cream cheese.

Ingredients:

Cream Cheese

Jam or Jelly of your choice

2 slices of bread

2 eggs beaten

Splash of cream

10 drops liquid stevia 

Directions:

Heat pan over medium heat, beat eggs in a plate or bowl big enough to dip the bread into, add the cream, and stevia beat until combined. Once the pan is hot dip bread into the egg mixture and place it into the pan. Cook until golden on both sides. Spread cream cheese over one piece of french toast, top that lightly with jam or jelly, place the second piece of french toast on top. Swipe a bit more cream cheese on top and a dab of jam. 

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How To Make Wild Violet Syrup

Our violets have bloomed in all of their purple-blue glory! I love watching them wash over the orchard, it's so beautiful. We've spent hours picking them lately for syrups, bread and to be dried into tea. We wanted to share one of our favorite violet recipes in case you have a bunch that you don't know what to do with. 

Make sure you know what wild violets look like and don't confuse them with African violets, the ones that are safe to eat have heart-shaped jagged leaves and purple flowers although they can come in many shades and even white. They grow in zones 3-9 in shady places. Wild Violets are full of vitamin A & C (they contain more vitamin C by weight than oranges) and other vitamins and minerals. 

Violets can be made into jelly, syrup, tea, violet vinegar, candied flowers, you can even freeze them in ice cubes to jazz up your drink.

What you will need:

Quart canning jar
Measuring cup
Lids
Fine strainer
Small Pan
Wisk
Lemon Juice
Wild Violets

Recipe:

1 cup of wild violets
2 cups of boiling water
1 cup white sugar
2 tablespoons lemon juice

Step 1: 

Pick the violets, remove stems, leaves and as much of the greens as you can. Wash them gently and let them dry.

Step 2:

Fill canning jar with 1 cup of flowers, meanwhile, boil water. Pour water over flowers, you will begin to see the color bleed into the water.

Step 3:

Cover the jars and allow to steep for 24 hours.

Step 4:

Strain the contents through a fine strainer, into a bowl or large measuring cup. You can discard flowers, you can throw them away or simply compost them like we do. 

Step 5: 

Add lemon juice to the strained liquid, a drop or to at a time.

Step 6:

Place liquid in a pan and add sugar, bring to a boil, whisk until sugar dissolves. Remove from heat and pour into a clean sterilized jar with a lid. Store in refrigerator.

Watch the video we made of the whole process

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Spinach Enchiladas

This is a really different spin on a classic dish we love. We came up with these on New Year's Eve as we were eating spinach dip waiting for midnight, turns out they are as tasty as we thought they would be!

Ingredients:

10 Ounces frozen spinach thawed
8 Ounces cream cheese
1 Cup shredded white cheddar
1 Cup Jack cheese
1 Cup Mozzarella
2 Teaspoons minced garlic
1/2 Teaspoon Salt
1/2 Cup Sour Cream

1/2 Cup Salsa
Cheddar cheese (topping)
Tortillas

Directions:

Preheat oven to 350F. Mix spinach, cream cheese, white cheddar, Jack and Mozzarella cheese, garlic, salt, sour cream and salsa in a bowl and set aside. Lightly fry tortillas in oil, remove from pan, spoon spinach mixture down one side, add some shredded cheddar cheese to the top and roll tortilla. Place in a casserole dish, continue until the dish is full. Cover with more cheese and bake until cheese is melted.

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Raspberry Pancake Recipe

Who doesn't love pancakes? Growing up they were our go-to breakfast item for sleepovers, mom would get up early and make homemade syrup with fresh fruit and delicious pancakes for all of us. It was always so good! So we thought we would share one her yummy recipes with you! These are easy to make and taste amazing- best yet they don't have any artificial colors or flavors.

Ingredients:

1 cup of organic flour
1 1/4 teaspoon of non-aluminum baking powder
1/2 teaspoon baking soda
1/4 teaspoon Himalayan Pink Salt
2 free-range cottage eggs
1 cup of cream, half and half or sour cream
1/2 cup milk
coconut oil

Direction:

Place dry ingredients starting with flour in a mixing bowl. Add your eggs (beaten) sour cream and milk to the top and let sit 5 -6 minutes. You will start to see the cream or sour cream and eggs reacting to the leavening. This will make your cakes more fluffy. Gently fold in the ingredients. Do not over mix. Cook on an oiled griddle on medium heat. When bubbles form on top and pop making air holes, flip your pancake. When finished keep on a plate in a warm oven until all are done and ready to serve.

Ingredients:

1 1/2 Cup Raspberries

2 Tablespoons Lemon Juice

1/2 Cup Honey

Directions:

Place ½ cup of blueberries in a blender and blend well, add lemon juice. In a small pan put honey and add your berry puree. To this add remaining berries and heat gently. Keep warm and pour over buttered warm pancakes.

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Chicken Lo Mein

This recipe is pretty easy to make and really tasty. One of Brianna's favorite things to cook is Chinese, she's always experimenting with new flavors and recipes and this is one of our many favorites. 

Ingredients:

3 cups chicken broth
1/4 cup coconut aminos
1 tbsp avocado oil
1/2 tsp olive oil
1 large clove garlic coarsely chopped
1/4 tsp ground ginger
1 tsp cornstarch
pepper to taste
1/2 lb (8 oz) Chinese Noodles
4-6 chicken tenders
2 heads of broccoli, fresh, cut into small pieces

Instructions:

Combine the chicken broth, coconut aminos, coconut oil, Avacado oil, minced garlic, ground ginger and cornstarch in a large pot. Place the chicken tenders on the bottom of the pot, layering the Chinese noodles on top. Heat some oil in a large skillet and saute the broccoli for 3 minutes then add a little water and steam for 4 more minutes. Bring the pot to a boil and then reduce heat and simmer for 5-7 minutes or until most of the liquid is gone and the chicken is cooked through. Remove the chicken from the pot, slice into bite-sized pieces. Stir the chicken chunks and the broccoli together and serve.

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Bakery Style Chocolate Chip Cookies

Brianna is the queen of cookies at our house, she loves to get in the kitchen and mix up a batch of delicious cookie dough and try new flavors, she also does a lot of chasing us because we stole the mixing bowl... but that's beside the point. These chocolate chip cookies are AMAZING! Seriously I think they are my favorite chocolate chip cookies ever! 

Ingredients:

1 Cup salted room temperature butter
1 ½ Cups of raw sugar
2 Large free range room temperature eggs
2 Teaspoon pure vanilla extract
2½ Cups organic all-purpose flour
1 Teaspoon baking soda
¼ Teaspoon aluminum free baking powder
1 Teaspoon sea salt
2 Cups organic chocolate chips

Instructions:

In a medium bowl, mix dry ingredients (flour, baking soda, baking powder, and salt) set aside. In a standup mixer with a paddle attachment, cream together butter and sugar for 2 minutes. Add vanilla and eggs one at a time and mix, scraping the sides of the bowl when necessary. Mix until smooth. With the mixer on low-speed, slowly add the bowl of dry ingredients (don't over mix the dough, just enough to combine). Mix in chocolate chips with a spoon. Chill in the refrigerator for a few minutes. The chilled dough turns out better when baked. You can refrigerate overnight or freeze them if you want to bake later. Preheat oven to 375 degrees when you are ready to bake and line a baking sheet with parchment paper or a baking mat. Place 6 chilled cookie dough balls on a baking sheet and bake for 9-12 minutes (baking time will depend on oven) until edges are golden and the center is light in color. Let cool for 5 minutes on baking sheet then transfer to cooling rack. Makes 18-20

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Blueberry Cream Cheese Bread

This bread is pure blueberry cream cheese delight! Super easy to make and need I say it tastes amazing! This is actually an adaption of our Cranberry Cream Cheese bread, but Brianna wanted to try it with blueberries this time.

Ingredients:

1 1/2 Cup raw sugar
2 Cups organic all-purpose flour
1 1/2 teaspoon nonaluminum baking powder
1/2 teaspoons Himalayan salt
2 Cups fresh or frozen blueberries
1 Cup grass-fed butter softened
1 8 Ounce package cream cheese
4 pastured eggs
1 1/2 teaspoon organic vanilla

Directions:

In a standup mixer, beat together butter and cream cheese until smooth, add vanilla and sugar. Add eggs one at a time mixing well in between. In a separate bowl mix, flour, salt, and baking powder. Slowly add flour mixture to wet ingredients. Fold in blueberries with a spoon. Divide evenly between 2 3 1/2 x 8 bread pans. Preheat the oven to 350, bake for 1 hour and 10 minutes or until toothpick comes out clean.

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Eggplant Parmesan

I've been kind of obsessed with eggplant lately, so it's not a surprise that we tried our hand at eggplant parmesan. This is so easy to make and tastes AMAZING!

Ingredients:

1/4 Cup Flour
1/4 Cup parmesan cheese plus more for a topping
Sea salt
Pepper
Garlic powder
Onion powder
1 Free range egg
Eggplant slices
Marinara sauce [Try our recipe for marinara sauce]
Olive oil

Direction:

In a bowl mix cheese, flour and seasonings. In another bowl crack and beat an egg. Heat oil in a frying pan over medium heat. Once hot dip eggplant slices into the egg, then into the flour mix. Return to the egg, make sure the flour is completely covered then return to flour mixture. Make sure all of the egg has been covered. Drop into the oil, flip when golden. Cook until eggplant feels tender of both sides is golden. Remove to a plate and continue breading and frying (if you run out of flour mixture just make more), when you are ready to serve, stack several pieces on top of each other and spoon sauce over the top. Top with shaved parmesan.

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