Home' Nonahood News : NONA 050116 Contents Each year, at the beginning of May, we honor
mothers both new and old. What are you planning to
do for your mom this Mother’s Day?
When I was a teenager, I started the tradition of
taking my mom to the beach and enjoying a brunch
picnic together. However, we haven’t been able to do
that over the past few years. Lately, I’ve cooked my
mom a nice meal and spent quality family time. Now
that I’m a new mom, I typically just want a good meal
with my family that I don’t have to cook, for once. I’m
sure once my son is a little older, we will start the
beach tradition that I had going with my own mom.
But for now, we will stick with pool days at home filled
with lots of good food.
It should be no surprise that I love cooking break-
fast and brunch for my family. After all, it is the most
important meal of the day! Some weekends, I like to
get really creative in the kitchen, and the weekend I
created this recipe, I must have been dreaming about
a vacation. Pineapple cream cheese filling is stuffed
between two thick slices of French bread topped with
toasted coconut flakes, macadamia nuts and sweet
coconut syrup. This fancy breakfast recipe is perfect
for Dad and the kids to make while Mom relaxes in
bed and sips on a hot cup of coffee!
A little intimidated or maybe you just don’t want to
cook? No worries – I suggest you visit the new Canvas
Restaurant and Market (13615 Sachs Avenue, Orlan-
do, FL 32827), where brunch is available on Sundays
Prep Time: 15 minutes; Cook Time: 5 minutes;
Total Time: 20 minutes. Yield: 4
For The Topping:
1/4 cup coconut flakes
1 teaspoon sugar
1/2 cup macadamia nuts, chopped
For the Filling:
1/4 cup cream cheese, whipped
1/4 cup crushed pineapple, drained
2 tablespoons coconut syrup
For the French Toast:
1 stick unsalted butter, divided
1/4 cup coconut syrup, divide plus more
2 teaspoons sugar
1/8 teaspoon nutmeg
8 slices French bread, cut 1-inch thick
For the Topping:
1. In a small frying pan toast coconut flakes and
chopped macadamia nuts until golden brown (on
high 1-2 minutes, shaking continuously so they
don't burn). Remove from heat set in a bowl and
toss with 1-teaspoon sugar.
For the Filling:
2. Combine cream cheese, drained crushed pineap-
ple and Coconut Syrup. Mix well and set in the
refrigerator until your ready to plate the french
For the French Toast:
3. Heat a skillet on medium heat; melt half the but-
ter in the pan. Mix together the milk, eggs, 1/4
cup coconut syrup, nutmeg, and sugar. Place each
piece of French bread into the egg mixture, flip
on both sides, and then place on skillet. Cook on
each side until golden brown (about 3-5 minutes).
Place one piece of french toast on a plate, add 1
tablespoon of the cream cheese mixture to the top
of the french toast then add an additional slice on
top. Top with 1 tablespoon of macadamia/coconut
flake mixture. Repeat until you have 4 servings.
Serve with additional coconut syrup.
Notes: Use 1 tablespoon of butter per slice of french
toast in the skillet.
Pineapple Stuffed French Toast with Coconut Syrup
The dog days of summer are soon approaching
where we all loathe just walking from our house to
our car. When the weather finally gets hot, the very
last thing I will do is turn on my oven. I typically opt
for either the grill or my slow cooker as my summer-
time cooking method of choice. I love pulled chicken
and was able to create a moist and flavorful recipe.
My secret is to mix chicken broth and a little bit of
the barbecue sauce. It gives the chicken just enough
liquid and flavor to cook for a few hours. Then, once
the chicken is done, I place the chicken in a large bowl
and begin pulling the chicken using two forks. After
all the chicken is pulled, I pour on the remaining bar-
I like toasted buns for a sandwich. If you like them
toasted – toast on! After the buns are nice and toasty,
I put a healthy serving of pulled chicken on the bot-
tom bun and top with crunchy coleslaw. Of course, if
you like it saucy, add as much barbecue sauce as your
heart desires. That’s what’s great about this recipe, you
can add as little or as much barbecue and as much
sauce as you like! I’m going to be honest and tell you
that I can easily eat two or three of these sandwiches
in one sitting. And the best part is that this recipe can
make 12 servings out of just four chicken breasts!
Talk about stretching the dollar to feed an army.
If you’re entertaining for Memorial Day, this is the
perfect main dish to add to the menu. If it’s just 2-4 of
you, but you still want the pulled chicken sandwiches
for dinner, you can freeze the leftovers or make a few
more meals out of it like stuffed sweet potatoes and
BBQ chicken pizza! Trust me, you will not have any
problem eating all of the shredded barbecue chicken.
In case you haven’t noticed, we have a new barbe-
cue restaurant in town! So don’t fear, on the days that
you forget to pull out the chicken or start your slow
cooker in time for dinner, you can head over to Dick-
ey’s Barbecue Pit (9368 Narcoossee Road, Orlando, FL
32827, (407) 401-8285). They are open daily from 11
a.m.-9 p.m., and kids always eat free on Sundays!
Prep: 5 minutes, Cook: 4 hours
Total Time: 4 hours, 5 minutes. Servings: 12
4 boneless skinless chicken breasts
1 cup chicken broth
2 cups honey barbecue sauce, divided
12 hamburger buns
3 cups coleslaw, divided
1. Rinse and pat dry the chicken breast.
2. Mix the chicken broth and 1/2 cup of Honey Bar-
becue sauce together. Pour in the slow cooker.
3. Place the chicken breasts in the slow cooker. Flip
chicken breasts multiple times to coat the tops of
the breasts. Place the lid on the slow cooker and
cook for 4 hours on high (or 8 hours on low).
4. Remove chicken breasts from the slow cooker.
Pull each chicken breast using two forks. Place
shredded chicken in a bowl and pour the remain-
ing 1-1/2 cups of barbecue sauce on the pulled
chicken; mix well.
5. Toast hamburger buns, place 1/2 cup of pulled
chicken on each bun and a quarter cup of cole-
slaw, top with bun, and enjoy.
Slow Cooker BBQ Pulled Chicken Sandwiches
KATIE JASIEWICZ, KATIESCUCINA.COM
28 MAY 2016
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