Sunday, September 30, 2012

Stuffed French Toast with Bananas and Pecans

Was yesterday National French Toast Day? Seems all my friends were having French toast for breakfast. Some went the traditional route, while another made hers using panettone bread. The mention of panettone drew me in. But wait! a few posts later and someone brought up stuffed French toast. That's it! I knew I had to make up a recipe. This is what I came up with.

I used a bolillo bun for the bread. Begin by slicing the bottom and top.

Then slice in half. To make our French toast sandwich uniform, we are going to bring the pieces we just cut to the inside. So, the bottom sliced edge is turned up and the top edge is turned up.

A custard base was mixed in a shallow bowl, for easy dipping.

The filling base was mixed.

Then pecans and bananas were folded in. If you don't like bananas or pecans, this is where you can change to what you like. Maybe walnuts and blueberries, for example.

Just spread the filling. Then form a sandwich. Now let's look at this sandwich for a moment. Notice how it looks uniform in size. That is because the cut ends, I mentioned earlier, are turned in towards the filling. Sometimes it's the little things that give a nice result.

Dip the sandwich in the custard mixture. Make sure to coat thoroughly, sides and all.

Cook on a buttered frying pan, or griddle, until golden brown on each side.

Then bring the sandwich up on it's side, and let the sides cook, too. This also helps make the sandwich uniform in size.

Garnish with banana slices, chopped pecans and powdered sugar. Serve with your favorite pancake syrup. I found butter pecan syrup to compliment this very well.


2 Bolillo buns, top and bottom cut, then sliced in half (to form two equal slices) 


1 Teaspoon cinnamon
1 Teaspoon sugar
1 Teaspoon vanilla
1/2 Cup heavy whipping cream
4 Eggs

4 Ounces cream cheese
1 Tablespoon honey
1/4 Teaspoon cinnamon (optional)
2 Tablespoons pecans, chopped
1/2 Banana, chopped

Banana slices
Chopped pecans
Powdered sugar
To prepare custard: In a medium sized mixing bowl, mix cinnamon and sugar; then beat in vanilla, cream and eggs. To prepare filling: In a medium mixing bowl, blend cream cheese, honey and cinnamon. Fold in pecans and banana. Heat a large frying pan, or griddle, over medium high heat. To prepare Stuffed French Toast: Spread half of the filling on 1 slice of bread, then top with another slice, to form a sandwich. Dip sandwich in custard, coating thoroughly. Melt butter on hot pan. Cook French toast until golden brown on each side, then stand the toast on it's side and cook the sides, evenly. Garnish with banana slices, chopped pecans and powdered sugar. Serve with your favorite pancake syrup. Makes 2 servings.

Monday, September 17, 2012

Righteous Kitchen on Facebook

follow me on facebook at

as I celebrate Mexican American Heritage Month!

will be posting recipes throughout the month.

Tuesday, September 11, 2012

Make Your Own Spice Mixes

Chili Seasoning Mix
Dry Rub
Fajita Seasoning Mix
Good Season's Italian Dressing Mix
Righteous Seasoning

Fajita Seasoning Mix

I like to make my own seasoning mixes. Making your own seasoning is a money saver. Also, you control what goes into the mix. For instance, if you are allergic to an ingredient, don't use it. If you are restricting your salt intake, omit the salt or replace with a low sodium substitute. Your mixes are customized to your likings and your health guidelines. You can't readily find that in a premixed package at your local grocery store. I generally have all the ingredients needed, to make seasoning, in my spice cabinet. One of my favorite mixes is Fajita Seasoning. It is quick and easy to put together.

Just gather up the ingredients.

Measure into a bowl. Since I am taking the time to make the mix, I make a LOT of it! This time I multiplied the recipe times 8.

Blend well. The Magic Bullet blender is great for blending spices.

I like to reuse my old spice containers. Just fill and store with your other spices.

I like to print the recipe on the container. Then, to prevent the label from getting wet, I seal it with clear packaging tape. These spice mixes are great holiday gift ideas!

Fajita Seasoning Mix

1 Tablespoon corn starch
2 Teaspoons chili powder
1 Teaspoon salt
1 Teaspoon paprika
1 Teaspoon sugar
1/2 Chicken bouillon cube
1/2 Teaspoon onion powder
1/4 Teaspoon granulated garlic
1/4 Teaspoon cayenne pepper
1/4 Teaspoon cumin

Blend all spices in a blender. Store in an airtight container. Use 1 tablespoon per 1 pound of meat. Makes 3 1/2 tablespoons.  

Friday, September 7, 2012

Macaroni Salad

I am a fan of Macaroni Salad. I have been ever since I tried Aunt Connie's Macaroni Salad. She does the unexpected, and adds peas to the salad. The peas give it a nice freshness. She often makes macaroni salad at family gatherings. I really enjoy get-togethers with my aunt. While she is a quiet person, she makes everyone feel welcome. She once told me, "You don't need an invitation, You are welcome anytime!" I've never forgotten that. Although this is not my aunt's recipe, I think of her each time I make it.

Isn't it funny how you associate people, or events, with food? For instance, every time I eat frozen yogurt I am taken back to a family trip to San Francisco. My older brother just had to have some Colombo frozen yogurt, after seeing dad and I enjoying it. Well, guess what? He didn't like it after all! Dad wasn't going to let him waste it. I think he told him something along the lines of, you wanted it, you eat it. My brother, the sly one, pretended to eat it, in the backseat of the car. All the while he was spitting it into a napkin and throwing it out the window!

Sorry to get off track. Let's make macaroni salad.

The recipe starts with cooking ditalini pasta until just done. Salt the water but don't add oil. 

While the pasta is cooking I make a batch of Perfectly Boiled Eggs. You will need 7 hard boiled eggs for this recipe. If you want to garnish the top of the salad, make sure to reserve one. After the eggs have been peeled, cut them in half.

Then scoop the yolk into a large mixing bowl.
Break up the yolks. I just use my hands. I find it much easier than using a fork.
Stir in the egg whites, relish, mayonnaise, salt and pepper.
Mix in the frozen peas and pasta.
Garnish with a sliced egg and sprinkle with paprika.

2 Cups ditalini pasta, cooked and drained
7 Perfectly boiled eggs, reserving 1 for garnish.
3/4 Cup mayonnaise
3 Tablespoons sweet pickle relish, strained of excess juice
1 Teaspoon salt
1/2 Teaspoon pepper
12 Ounces frozen peas
Paprika, to garnish

Cook pasta according to package directions. Drain well. Set aside. Make perfectly boiled eggs. Cut 6 eggs in half. Scoop yolk from eggs and place in a large mixing bowl. Crumble egg yolks, using hands. Dice egg whites and place in the same mixing bowl. Stir in mayonnaise, pickle relish, salt and pepper. Stir in pasta and peas. Transfer to a serving bowl. Slice remaining hard boiled egg. Place sliced egg on macaroni salad, to garnish. Sprinkle with paprika, if desired. Store in the refrigerator, covered with plastic wrap until ready to serve.