Jubilee & William Schneider

A collection of all our projects and a blog about our life.

Corn Flake Crusted French Toast

Corn Flake Crusted French Toast

Ingredients:

Makes 4 slices

Cornflake crust:
2 C cornflakes
2 T brown sugar
1/4 t cardamom
1/4 t cinnamon
Pinch salt

French Toast:
¾ C Half & Half
3 lg. eggs
2 T brown sugar
1/4 t cardamom
1/4 t cinnamon
1/4 t salt
4 brioche slices
cornflake crust
2-3 T butter

Directions:
1. Put all crust ingredients in food processor and blend to the consistency of breadcrumbs. Put aside.
2. In a bowl mix half & half, eggs, brown sugar, cardamon, cinnamon and salt until well blended.
3. Soak each slice of bread in the above mixture (30-40 seconds each side, longer if you like the middle soggy). Coat each slice in corn flake crust mixture.
4. Heat griddle over medium heat, add butter. Place each slice over heat.
5. Cook until golden brown.

BUTTER-BATH BBQ CHICKEN THIGHS

Butter-Bath BBQ Chicken Thighs

Ingredients:
(enough for up to 10 thighs)

– your favorite chicken rub
– 2-3 sticks melted butter
– your favorite BBQ sauce (make your own Guinness sauce!)

Directions:
2. Put melted butter into disposable drip pan. Add the chicken. Make sure the butter does not exceed half way up the chicken.
3. BBQ for 1 hour, uncovered.
4. Remove thighs from butter bath. Cover each thigh with BBQ sauce.
5. Place chicken back on grill. Cook another 15 minutes +/- (internal temp should be 170)
6. Remove and let rest for 15 minutes. Serve and enjoy!

Want ideas on what to serve with this recipe?

This is a delicious appetizer that I bet none of your friends have had before: Cheesy Cauliflower Tots

A healthy mashed potato substitute! Celery Root Puree

Ice cold slaw with a healthy twist: Brussel Sprout Slaw

 

WILLIAM’S BBQ PORK RIBS

William’s BBQ Pork Ribs

Ingredients:

THE RUB
• Combine below ingredients in a bowl. Evenly coat ribs

1/4 cup salt
1/2 cup turbinado sugar
1/4 cup granulated brown sugar
1 tbsp granulated garlic
1 tbsp granulated onion
2 tbsp paprika
2 tbsp chili powder
2 tbsp freshly ground black pepper
1 tsp cayenne
1 tbsp thyme leaves
1 tbsp ground cumin
1 tsp ground nutmeg

INJECTION
4 tbs butter
1/2 cup apple juice
4 tbsp of The Rub (recipe above)

WOOD CHUNKS USED
• Soak chunks 12-24 hours before using
Hickory
Apple or Cherry

 

Directions:
1. Bring smoker to 250 indirect heat. Add wood chunks in spiral pattern
2. Smoke coated ribs for 3 hours. Bone side down.
3. Add 1/2 can/bottle of Guinness or apple juice to drip pan. Place ribs in pan and cover with foil. Cook for another 2 hours.
4. Remove ribs from bath and place on grill. Smoke another hour.
5. Let set for 15-20 minutes (wrapped in foil). Serve sauce on the side.

A HEALTHY “HAMBURGER HELPER” OPTION

Healthy “Hamburger Helper”

Ingredients:
– Noodles*
– 1 lb. ground turkey

CHEESE SAUCE:
– 2 tbsp butter
– 1 medium onion, finely chopped
– 1 tbsp flour + 1 tsp
– 1 tsp garlic salt
– 1/2 tsp sea salt
– 1/2 cup nutritional yeast
– 1 cup milk (or other milk alternative)

* Choose any noodles of your choice. We used a Chickpea elbow noodle that we found at most grocery stores.

Directions:
1. Cook the noodles as directed by the box. Set aside.
2. As the noodles cook brown the ground turkey in a saucepan. Set aside.
3. Prepare the cheese sauce. In a pot, melt butter over medium heat. Stir in chopped onion and cook until translucent. Add in flour and garlic salt, stir until butter is absorbed into the flour.
4. Add 1/3 cup of milk and stir until incorporated. Add the remaining milk and stir until completely incorporated and thickened (about 5 minutes).
5. Stir in nutritional yeast and salt to the sauce, taste and adjust as necessary. Add more nutritional yeast for a thicker and cheesier sauce.
6. Pour over cooked noodles, stir in meat and serve immediately!