Cooking with Hubby (aka Rocket Scientist)

It has been a typical Sunday here at Casa AzN8tive. Lounging and cooking - not necessarily in that order.

It's been a busy day in the kitchen - making breakfast for this morning and for the next ~ two weeks and getting dinner started on the smoker.

Breakfast was French Toast, much to the kids delight. I allot 1 egg per two pieces of french bread (sliced on the bias about 1/2" thick). Beat the eggs with 2 teaspoons vanilla, 1 tablespoon sugar and 1 teaspoon cinnamon. Dip bread in the egg mixture, making sure to coat both sides and place on a hot griddle (I set mine at 350). Cook about 3 minutes per side or until golden brown. Serve with syrup or powdered sugar.

And because our children are breakfast eaters and need protein to get them through to lunch, we have started making our own bacon-egg-cheese biscuits. These are much better than the frozen ones and less expensive than going through the drive-thru every morning - not that I do that because all the fast-food restaurants are not on our way to school. We don't do anything special - just scramble some eggs, cook the bacon, bake some biscuits, assemble with half a slice of American cheese, let cool, wrap in plastic wrap and pop them in the 'fridge. The biscuits can be reheated in the microwave for 30 seconds. Yum!!!

Dinner tonight will consist of smoked chicken, smokey mashed potatoes and roasted brussel sprouts. I can't post the recipe for the chicken because it's Hubby's secret recipe, but suffice it to say it is OUT OF THIS WORLD. He placed the potatoes in the smoker water pan to cook all afternoon and I'll mash them just before dinner is ready. This is the first time we've tried the potatoes this way, so I'll let you know how they turn out. As for the brussel sprouts, I bought fresh ones at our local supermarket because they were on sale ($1.49/lb) and we love them. All that I do is rinse and cut them in half, toss with some olive oil, layer on a large baking sheet sprayed with cooking spray, sprinkle with some kosher salt and bake for 40 minutes at 425. They are to die for, that is...if you like brussel sprouts.

Well...that's about it. Hope you enjoy!