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Blueberry Tillamook Cream Cheese Stuffed French Toast
Blueberry Tillamook Cream Cheese Stuffed French Toast
This is stuffed French toast on another level. I used whipped Tillamook cream cheese with sugar, vanilla, and mashed blueberries for the filling. The Tillamook cream cheese is richer and creamier than your regular Philadelphia cream cheese. I also used a nice French bread loaf for the toast instead of traditional white bread.
Ingredients
- 4 slices French bread sliced about 1” thick
- 2 large eggs beaten
- 1/4 cup whole milk
- 2 tbsp sugar
- 1 tsp vanilla
- 1/2 tsp ground cinnamon
- 2 tbsp butter
- maple syrup for serving
- powdered sugar for serving
- chopped pecans for serving
Blueberry Cream Cheese Filling
- 4 oz Tillamook Crean Cheese or regular cream cheese; softened
- 2 tbsp sugar
- 1/4 cup blueberries mashed
- 1/2 tsp vanilla
Instructions
- Whip the cream cheese in a food processor with the sugar and vanilla.
- Stir in the mashed blueberries. Set aside.
- Beat together the eggs, milk, sugar, vanilla, and cinnamon in a bowl. Set aside.
- Spread the cream cheese mixture on 2 slices of French bread. Make a sandwich with the other 2 pieces.
- Dredge the stuffed French toast in the egg mixture on all sides.
- Melt 1 tbsp of butter in a skillet over medium heat. Place the stuffed French toast in the pan. Cook for 4-5 minutes until golden brown.
- Add in the other tbsp of butter. Flip the French toast, pressing down on top of them with a spatula. Cook for another 4-5 minutes.
- Serve with maple syrup, powdered sugar, and chopped pecans.
Smoked Turkey Tenderloin
Smoked Turkey Tenderloin
Turkey tenderloins are part of the turkey breast that is attached to the rib cage. They are extremely lean and work best in the smoker if they are brined. They are typically around 3/4lbs each and will take about 2 hours to smoke. Smoked turkey tenders are great for lunch meat on sandwiches and can be used in numerous dishes. I like to smother them in gravy it’s mashed potatoes and stuffing; especially when you don’t have time to cook a whole turkey.
Equipment
- gallon sized ziplock bag
- Electric Smoker
Ingredients
- 6 turkey tenderloins about 3/4lbs each
- 1/2 gallon water
- 1/4 cup sea salt
- 1/4 cup white sugar
- 1 tbsp black peppercorns
- 1 tbsp rosemary
- 6 garlic cloves chopped
Wood Chips
- hickory
Instructions
- Mix together the brining ingredients. Place the turkey tenderloins in a gallon sized ziplock bag. Pour in the brine. Brine the turkey tenderloins for 1 day.
- Remove the turkey from the brine and rinse under cold water. Pat dry. Place on a rack and store in your refrigerator for 1 day. Allow to rest at room temperature for 2 hours before smoking.
- Preheat your smoker to 250°. Place the turkey tenders in your smoker. Add the wood chips and smoke for 2 hours until the internal temperature reaches 160°
- Allow to rest or 30 minutes before slicing.
Maxwell Street Polish Sausage
Maxwell Street Polish Sausage
The Maxwell street polish sausage is a Chicago staple; developed by a Macedonian immigrant that took over his aunt and uncles hot dog stand in 1939; now known as Jim’s Original. This marvel of a sandwich consists of a grilled polish sausage on a bun with grilled onions, yellow mustard, and pickled sport peppers.
Equipment
- charcoal grill
- charcoal
- chimney starter
Ingredients
- Polish sausage
- hoagie buns
- diced yellow onion sautéed
- yellow mustard
- sport peppers
Instructions
- Start your charcoal in a chimney starter until they are gray. Pour in the grill and place on the grate. Place the Polish sausage directly over the charcoal.
- Grill them for 7 to 8 minutes a side, occasionally turning.
- Let them rest for 5 minutes before assembling.
