Tasty Tuesday: C’est Magnifique French Toast

Sit back and savor this delicious dish as breakfast or dessert! Be sure to wear loose fitting clothing because you will not want to pull away from the table!

-1 Loaf - Day old French or Italian Bread
-4 - Large Eggs
-6- Large Egg Whites or ½ cup of Egg Beaters- This will reduce calories and the final product will be just as good. Your family or guest will never know the difference, and I wont tell if you don’t.
-¼ Cup- Granulated Sugar

-2 Tsp- REAL Vanilla (not imitation)
-1 Tsp- Ground Cinnamon
-Pam or Non-Stick Spray or Butter
-Whipped cream (canned or fresh whipped)
-Assorted Sprinkles (if you have kids)
-Maple Syrup or Honey
-Flat griddle or non stick frying pan

Heat Griddle or frying pan to 350 degrees

Cut Bread into ½ inch slices and set aside.

Lightly beat eggs until smooth and well combined.

Add sugar, vanilla, and cinnamon mix until sugar is dissolved.

Place bread into egg mixture and allow bread to soak for about 1-2 minutes.

Place on hot griddle or in frying pan and cook on each side for about 2 minutes.

Remove from pan and place on a plate. Pour syrup or honey on French toast. Top with whipped cream and sprinkles (if desired) and serve hot.

This is great for breakfast or for dessert after a meal. If using for a dessert I suggest that you cut the bread with a cookie cutter and make small round pieces and stack them up and decorate them with a chocolate covered strawberry.

VOILA (there it is)! Trouver Bon (enjoy)

Be sure to catch Chef Donavan's Tasty Tuesday every Tuesday here on Crafty Life and Style!

Crispy Corn Salsa

Since Chef Donavan's introduction was the most visited post on our blog yesterday he decided you deserved a treat!


Here's a very simple recipe (he's easing you in) to put together this weekend. It's a very fresh, light dish that will take you just 10 minutes to complete. If you can resist eating all of it, it will be the perfect topping for your very Tasty Tuesday recipe set to come--- well, on TUESDAY! LOL

Ingredients:
*4 ears Fresh Corn on the cob (corn cut off cob)
*3 Large Tomatoes (small dice)
*1 large onion (small dice)
*1 bunch fresh cilantro (rough chopped)
*Salt and pepper to taste
*2 tsp ground cumin
*1 large bell pepper (small dice)
*1/4 cup olive oil
*1/8 cup vinegar (red or white)

Directions:

-Cut corn off cob and boil for 10 minutes or until Al dente (a little crunch still in the kernel)

-mix all the other ingredients together and set at room temperature for 30 minutes.

Serve with all kinds of foods or use as a salad on a cool day.

Tip: make sure when you are dicing your onions, peppers, and tomatoes that they are about the same size as the corn or just a bit larger. You do not want the corn to get "lost" with the other ingredients. Remember the corn is the main ingredient so highlight the corn.

Meet Chef Donavan Kenney

Hello crafters!!  My name is Chef Donavan Kenney.  During my 15 years of experience in the culinary field, I have worked in a variety of restaurants...everything from 4 star dining to college dining halls...even a zoo!!

After earning a culinary degree from the University of Alaska at Anchorage, I worked under Chef John Franchetti, who was Emeril Lagasse's Executive Sous Chef at the Commanders Palace in New Orleans, Louisiana.  I also got a taste of the hotel and gaming business in Reno, Nevada where I worked as a Sous Chef.  I learned from some of the finest chefs: Chef Martin Yan (from TV's Yan Can Cook), Chef Paul Prudhomme(owner of K Paul's in New Orleans, a mobile 5 star restaurant), and Chef Berry Fisher (Executive Chef at Disney World's Treasure Island), just to name a few.  I even developed a talent for carving Ice Sculptures under the direction of Chef Allan Cook (winner of the Master Carvers award in Tokyo, Japan).  Over the years, I have catered events for the Former Prime Minster of Iran and Senator Hillary Clinton. 

In the coming months you will be given recipes and tips from me every tasty Tuesday, showing you how to cook, serve, present and decorate food with a splash of style.  I hope you enjoy the information and always remember you are only as good as your last meal! Bon Appetit!!!