French Toast Cinnamon Pull Apart Muffins

 

Ingredients 

2 tbsp. butter melted

1 pkg. Pillsbury Grands Cinnamon Rolls ( you can use the regular ones as well but you wouldn't make quite as much) 

2 eggs

1/4 C milk

1 tsp. vanilla

1 tsp. ground cinnamon

2 tbsp. maple syrup

Directions

1) Preheat oven to 375 degrees. Brush butter into regular sized muffin cups, coating the bottom and sides of each cup. Set aside. 

2) In a medium sized bowl, whisk together milk, eggs, cinnamon and vanilla. 

3) Unwrap package of cinnamon rolls and set icing aside. Cut rolls into 8 pieces each and place in the egg mixture, stirring to coat. 

4) Divide mixture into muffin cups. Spoon any remaining egg mixture over the top of each cup. 

5) Drizzle each cup with about half a teaspoon of maple syrup. 

6) Bake for about 15 minutes, or until tops are golden brown. 

7) Pour icing into a microwaveable container and heat for 7-10 seconds, just until icing is pourable. Spoon over each muffin. 

8) Using a knife to loosen, gently remove muffins from the pan and serve warm. 

Prep: 10 minutes

Cook: 15 minutes

Total: 25 minutes

Serves: 12 muffins

Mongolian Beef

 

Ingredients 

1 lb. flank steak

1/4 C cornstarch

1/4 C canola oil

2 tsp. fresh ginger (minced) 

1 tbsp. garlic (minced) 

1/3 C lite soy sauce (low sodium) 

1/3 water

1/2 C dark brown sugar

4 stalks scallions (green parts only, cut into 2 inch pieces) 

Directions

1) Slice the flank steak against the grain (the grain is the length of the steak) the long way 1/4 inch think pieces and add it to a ziploc bag with the cornstarch. 

2) Press the steak around in the bag making sure each piece is fully coated with cornstarch and leave it to sit. 

3) Add the canola oil to a large frying pan and heat on medium high heat. 

4) Add the steak, shaking off any excess corn starch, to the pan in a single layer and cook on each side for 1 minute. 

5) If you need to cook the steak in batches because your pan isn't big enough do that rather than crowding the pan, you want to get a good sear on the steak and if you crowd the pan your steak will steam instead of sear. 

6) When the steak is done cooking remove it from the pan. 

7) Add the ginger and garlic to the pan and saute for 10-15 seconds. 

8) Add the soy sauce, water and dark brown sugar to the pan and let it come to a boil. 

9) Add the steak back in and let the sauce thicken for 20-30 seconds. 

10) The cornstarch we used on the steak should thicken the sauce, if you find it isn't thickening enough add 1 tbsp. of cornstarch to 1 tbsp of cold water and stir to dissolve the cornstarch and add it to the pan. 

11) Add the green onions, stir to combine everything, and cook for a final 20-30 seconds.

12)  Serve immediately. 

Prep: 10 minutes

Cook: 15 minutes

Total: 25 minutes

Serves: 4 

Honey Garlic Chicken Breasts

 

Ingredients

1 lb. chicken breasts ( boneless, skinless) 

salt and pepper

1/4 C flour

3 1/2 tbsp. unsalted butter (or 2 1/2 tbsp. olive oil) 

2 garlic cloves (minced) 

1 1/2 tbsp. apple cider vinegar (or white or other clear vinegar) 

1 tbsp. light soy sauce (or all purpose) 

1/3 C honey (or maple syrup) 

Directions

1) Cut the breasts in half horizontally to create 4 pieces in total. Sprinkle each side with salt and pepper. 

2) Place flour in a shallow dish. Coat chicken in flour and shake off excess. 

3) Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later. 

4) Place chicken in skillet and cook for 2 - 3 minutes until golden. 

5) Turn and cook the other side for 1 minute. 

6) Turn heat down slightly to medium high. 

7) Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts. 

8) Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to a simmer, then simmer for 1 minute or until slightly thickened. 

9) Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir. 

10) Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce. 

Prep: 5 minutes

Cook: 10 minutes

Total: 15 minutes

Serves: 4 

You can make this gluten free by using cornflour / cornstarch instead. It won't brown quite as evenly but once covered in sauce, you won't even know it. 

Light or all purpose soy sauce is suitable for this recipe. Don't use dark soy sauce because flavor will dominate it.