MARTIE DUNCAN MAKES STRAWBERRY NUTELLA STUFFED FRENCH TOAST

Why have one slice of bread for your French Toast when you can have two with strawberries and Nutella in the middle? This recipe is so good, you’ll be tempted to make it every weekend—brunch will never be the same!

STRAWBERRY NUTELLA STUFFED FRENCH TOAST
Makes 5 servings

INGREDIENTS
5 large eggs
¾ cup heavy cream (you may also use milk or half and half or any combination)
1/4 teaspoon kosher salt
1 ½ cups fresh strawberries, sliced thick
10 slices Brioche or soft loaf bread, thick sliced is best
10 tablespoons Nutella® chocolate hazelnut spread
1/2 tablespoon unsalted butter
1/4 cup Confectioners sugar, for dusting
Maple syrup, optional

DIRECTIONS:
Hull and slice the strawberries. Set aside on a paper towel.

In a large mixing bowl whisk together the eggs, heavy cream and salt. Set aside.

Spread the bread with Nutella, making certain to go all the way to the edges. This is the “glue” that will hold the bread together. Put strawberry slices on top of five slices of bread which have been spread with Nutella. Put the bread together to form 5 sandwiches.

Preheat a large nonstick skillet over medium heat.

Working one at a time, quickly dip the sandwich in the egg mixture, letting it sit about 2-3 seconds per side to soak up the egg mixture.

Turn up the heat to medium-high. Add a pinch of the butter to the pan. When the butter bubbles, add the sandwich and cook until golden brown, about 2-3 minutes per side until golden brown. Repeat.

Use a serrated knife to slice on the diagonal for serving.
Dust with Confectioners sugar. Serve with warm maple syrup, if desired.

RECIPE: MOM'S GROUND BEEF AND VEGETABLE SOUP

Growing up, I often watched my mother take what seemed to be a bunch of leftovers and bits and pieces of what was in the freezer or fridge and turn them into something delicious. This recipe was always one of my favorites and while I call it a recipe, it wasn’t actually a recipe per se. My mom was definitely one of those “pinch of this” cooks and this recipe was ever changing based on what she had to use. The reason I mention it is to let you know you can alter it and make it your own. It was certainly never the same twice when my mom made it- but it was always wonderful- especially when she made a big pan of hot cornbread to go with it.

MOM’S GROUND BEEF AND VEGETABLE SOUP

Makes a lot- 10 or so large bowls depending on serving size

Time: 1 hour or so including prep

INGREDIENTS

1/2 tablespoon olive oil

1 1/2-pounds 80/20 ground beef

1 large yellow onion, diced

4 cups unsalted beef broth

4 carrots, peeled and sliced into coins

4 ribs celery, peeled and sliced

1 14-ounce can whole tomatoes with liquid

4 large potatoes, peeled and cubed (keep in cold water until you use it)

Vegetables: Just use whatever you have. I typically add 1 cup frozen corn, 1 cup green peas, 1 cup frozen green beans, and 1 cup frozen lima beans.

1 teaspoon salt

1/2 teaspoon ground black pepper

3 bay leaves

1/2 teaspoon thyme- fresh or ground

1/2 teaspoon paprika

1 teaspoon Worcestershire sauce

1/4 teaspoon granulated sugar

DIRECTIONS:

Prep all ingredients in advance. Add ground beef to the pan and brown well. Add onions and sauté until the onions are soft. Drain off excess fat.

Add 1 cup of the beef broth to the pot. Add carrots and celery and bring to a boil. Cook for 3 minutes. Add the remaining broth, potatoes, and all frozen vegetables plus all of the seasoning. Bring back to a boil. Reduce to a simmer. Skim off any foam from the top. Cook until carrots are tender, and potatoes are done, about 15 minutes. Check the seasoning and adjust to your taste.

RECIPE: GROUND BEEF AND WIDE NOODLE SKILLET STROGANOFF

Many of us grew us with Hamburger Helper but few would admit to it being one of their favorite “guilty pleasures” when they need a big bowl of comfort on a cold winter day. I like the idea of a quick and hearty meal during the week and this one is super quick… and it will become one of your best go-to recipes when you want something homemade but don’t have a lot of time.

GROUND BEEF AND WIDE NOODLE STROGANOFF

Makes 6-8 servings depending on portion size

Time: About 30 minutes

INGREDIENTS

1 1/4 pounds ground beef (I used the 80/20 ground chuck for this)

1 large yellow onion, diced

2 tablespoons tomato paste

1/2 teaspoon kosher salt (Note: Worcestershire is salty so you may add less if you are watching your salt)

1/4 teaspoon ground black pepper

1 tablespoon Worcestershire

1 teaspoon Dijon mustard

1/4 teaspoon onion powder

1/4 teaspoon paprika

3-4 cups beef broth (I use unsalted)

8 ounces wide noodles (I use No Yolks Extra Broad noodles but you can use egg noodles)

1/3 cup sour cream

fresh Italian parsley or chives for garnish

DIRECTIONS:

Crumble the ground beef into a large skillet. Over medium high heat, brown the meat until it is done, about 5 minutes. Add the onion. Cook for 2 minutes. Drain the excess fat from the pan.

Add the tomato paste and cook over medium high heat for 1 minute. Add kosher salt, pepper, Worcestershire, Dijon, onion powder, and paprika. Stir together and cook 2 minutes more.

Increase the heat to high and add 1 cup beef broth, stirring up all of the browned bits from the bottom of the pan. Bring to a boil Add 2 more cups beef broth and bring back to a boil.

Stir the noodles into the mixture in the pan and make sure they are submerged in the liquid. Bring back to a boil. Add more of the remaining broth or add water as needed. Reduce to a simmer and cook uncovered until the noodles are done and the sauce has reduced, stirring occasionally but taking care not to break up the noodles.

Remove from the heat. Carefully stir in the sour cream. Taste and adjust seasoning as necessary and add garnish, if using.

Note: I keep some water boiling in the kettle to add to the pan so I don’t bring the temperature down. Also, if I have to add some water to the pan, I always add a bit of Better Than Bouillion beef base so the flavor is not watered down.)