Two Minute French Toast
4 to 6 slices of sandwich bread cubed
4 to 6 eggs
cinnamon
maple syrup
powdered sugar if desired
butter
Cube your bread. Butter the inside of your mug or ramekin. Place one to one and a half slices of bread into the mug or ramekin of your choice. Bigger mugs may need a bit more bread. Smooth the bread down a bit, but don't flatten. Combine your eggs and cinnamon in a small mixing bowl. The amount of eggs used may vary depending on the size of the mug or ramekin you are using. Also, I like quite a bit of cinnamon on my french toast so I use about two or three teaspoons in the mixture. Then pour the mixture into each mug or ramekin. Let the mixture absorb into the bread just a little and then smoosh it a bit more. Place in the microwave and cook for about a minute and thirty seconds. You may cook yours a little less, but you want to make sure you dont have any runny eggs. Sprinkle with powdered sugar and syrup. Enjoy.
Chimichurri Sauce
1 cup fresh chopped flat leaf parsley
1/4 cup fresh chopped cilantro
4 cloves garlic, minced
2/3 cup red wine vinegar
1 cup olive oil
1 teaspoon kosher salt
2 teaspoons cumin
Combine all ingredients in a food processor and pulse for about twenty seconds or until all ingredients are well combined and look like sauce.
Sara's Potato Salad
10 baby red potatoes
10 baby yellow potatoes
3 tablespoons coarse ground mustard
1/4 cup olive oil
2 tablespoons red wine vinegar
kosher salt
black pepper
1 cup of fresh parsley chopped
Place potatoes in a pot and boil until fork tender. Remove from stove and then drain potatoes, leave them in the strainer and let them cool. Combine mustard, olive oil, red wine vinegar, chopped parsley, salt and pepper in food processor. Pulse until mixture is well combined. Cut potatoes in halves. Place in a large bowl and then pour the mustard mixture over the potatoes. Stir until well combined and potatoes are evenly coated with the mixture. Serve warm or refrigerate until ready to serve. Enjoy.
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