DAY 50 recipes

BREAKFAST: BLUEBERRY CREAM CHEESE STUFFED FRENCH TOAST
Ingredients
Blueberry sauce:
11 oz fresh blueberries
2 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon + 1 teaspoon cornstarch combined

Cheesecake filling:
8 oz cream cheese, room temperature
¼ cup powdered sugar
Cinnamon
1 teaspoon vanilla extract

French toast:
3 eggs
½ cup milk
Cinnamon
1 teaspoon vanilla extract
Thick sliced Brioche

Directions:
To make the blueberry sauce, combine the blueberries, sugar and lemon juice. Cook on low heat for about 7 minutes. Combine the water and cornstarch and add to the blueberries. It will become thick immediately. Stir gently for a few more minutes. Remove from heat and et aside.

To make the cheesecake filing, combine the cream cheese, powdered sugar, cinnamon and vanilla and mix well.

Into a separate plate, mix together the eggs, milk, cinnamon and vanilla extract.

Cut a slit to the bottom of the brioche and carefully add the blueberry sauce then the cheesecake mixture. Alternatively, you can also use 2 slices of bread. Dip into the egg mixture and cook in a buttered pan for about 4 minutes on each side. Dust with powdered sugar and serve with maple syrup.


SMOOTHIES
Into a blender, add juice of 1 orange (about ½ cup) and handfuls of spinach and blend until smooth. Then add, 1 cup frozen mangoes, 1 cup frozen pineapple and 1 banana. Blend until smooth and serve.

LUNCH: PHILLY CHEESESTEAK QUEADILLAS
Ingredients
Bell peppers and onion, sliced
4 cloves garlic, minced
Ribeye steak, thinly sliced
Sliced provolone cheese
Burrito sized flour tortillas
Seasonings: salt, pepper, onion powder, garlic parsley, seasoned salt, Worcestershire sauce
Directions:
Into a hot skillet, drizzle some oil and add the sliced bell peppers and onion. Cook on mediumhigh for about 4 minutes. Season with salt, pepper, onion powder, garlic parley, seasoned salt and a few dashes of worcetershire sauce. Give it a stir and cook for a few more minutes, try not to stir too often. Move the veggies to the side and add the sliced steak, season to your liking and cook for 34 minutes on high heat. Combine the peppers with the steak and add the minced garlic. Stir and cook for another minute and remove from heat. Spread a bit of mayo on to a tortilla and add the steak and veggies mixture onto 1 side of the tortilla, top with 34 slices of provolone and fold. Add some oil into a skillet and add the cheesesteak, cook for about 45 minutes on each side or until golden brown. Cook for another 45 minutes, remove and repeat with the remaining meat and veggies mixture.

DINNER: HONEY SESAME SHRIMP
Ingredients:
1 lb. shrimp, peeled and deveined
½ cup cornstarch
1 teaspoon salt
Garlic powder
Black pepper
1 egg

Oil for frying

Sauce:
1/3 cup Sweet Chilli Sauce
1/3 cup honey
2 tablespoons rice vinegar
1 tablespoon soy sauce

Directions:
Combine the shrimp, cornstarch, salt, garlic powder, black pepper and egg. Toss to combine and set aside.

In the meantime, combine the ingredients for the sauce.

Heat some oil into a deep skillet and once oil is hot add the shrimp. Make sure to fry the shrimp in batches. Cook for about 2 minutes on each side and remove to a paper towel lined plate. Proceed with the remainder of the shrimp. Once all the shrimp is cooked, remove the oil into a glass container. To the empty skillet, add the sauce and cook for about 2 minutes. Then add the shrimp, toss to coat and cook for another 5 minutes.

This recipe is inspired by:
https://dinnerthendessert.com/pandae...

DESSERT: STRAWBERRY SUNDAE BITES
Saw this idea on delish.com some years ago

Ingredients:
Strawberries
Chocolate syrup
Whipped cream
Sprinkles

Remove stems from strawberries. Trim a little bit off the tip, just enough for the strawberries to stand up on their own. Using a melon baller, hollow out the center of the strawberries. Spray whipped cream, a drizzle of chocolate syrup and top with sprinkles to each of the strawberries. Top with maraschino cherries and enjoy immediately.

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