Probably one of the best memories in my life is what my mom and grandma made for Christmas breakfast. It’s a little different in Peru. We have pannetone and homemade hot chocolate and that is probably still one of my favorites. I feel what makes it taste so good is the story or memories behind it. Every year since I’ve been living in the states I eat pannetone for most of December and my girls love it too. But for their Christmas breakfast they prefer Belgian waffles, french toast, eggs and homemade fries…lol!
This recipe is a twist of the regular french toast. In my opinion a lot more tastier (I’m not a huge fan of french toast because I find them a little plain) but if you think about fresh fruit, Nutella, dulce de leche and fresh spreads this recipe will be the winner on your table! No maple syrup needed…so filled of great flavors already
For 8 rolls you will need:
8 pieces of white sandwich bread
Fruit of preference
3 tbsp of milk
3/4 cup if sugar
1 tsp if cinnamon
Cut the crust of the white bread and press it thinner with a rolling pin. Add your filling of preference and spread then on one border for about 1 inch. Here are some great combinations:
Cream cheese and blueberry or strawberry
Nutella and fresh banana
Nutella and strawberry
Dulce de leche and fresh banana
Roll the bread around the filling. Pass it through the egg and milk mixture and put it on the flat skillet to brown it. As soon as you take it out roll them thru the sugar and cinnamon mix and serve them. Yum!
Another great recipe for a side dish. Butternut squash is so delicious and such a great fall/winter vegetable…yum! I never get tired of it. I like it when is made on the sweet side. If a make butternut squash soup I add apple to it, if I make them as a ravioli filling I add a little sugar too and as a side dish I like them roasted with honey. This recipe also has cranberries so it gives it the citrus hint needed to complete a great flavor profile. On top I sprinkle fresh crumble feta cheese or you can change it for goat cheese if preferred. What you need:
1 medium size butternut squash (peeled and medium cubed)
2 cups of fresh cranberries
5 tbsp of honey
1/4 cup of feta cheese
2 tbsp of fresh parsley (I also like it with sage)
Salt, pepper and olive oil to drizzle
Place the cubed butternut squash in a baking sheet pan greased with a little olive oil. Drizzle more olive oil, salt, pepper and 3 tbsp of honey on top of squash and bake at 350 degrees for about 25-30 minutes. Add fresh cranberries to the squash and bake for another 10-15 minutes or until the cranberries start popping and looking like dried cranberries. Pull out of the oven and add the other 2 remaining tbsp of honey. Tossed well. Sprinkle fresh chopped parsley and cheese on top right before serving. Enjoy!
These Asparagus wrapped in Prosciutto are so delicious, different and easy to make for a Christmas side dish. I’m always trying to find new recipes and preparations. This one is so tasty and will be a hit!
You just need asparagus (the thicker ones will be best to use. I found great quality at Costco and they were quite cheap too) and a good quality prosciutto since it’s the “show off” ingredient for this recipe. I cut the prosciutto slices in half (lengthwise). You will need to cut about an inch off from the bottom of the asparagus and wrap the prosciutto around going on a diagonal way (so you will start at 45 degrees and keep rolling).
I like my vegetables “al dente” so I don’t cook my asparagus before wrapping but if you like your vegetables a little more cooked you can blanch the asparagus before wrapping. Just make sure they are well dried. After they are wrapped, cook them in a sautéed pan in a little olive oil until the prosciutto is nice a brown all around it (like the picture). If you want to make this ahead of time you can just cook them half way and finish them in the oven right before serving for about 5 minutes. Enjoy!