STOP – don’t throw that out! Frankie is creating a religious experience in the kitchen by bringing food back from the dead, all while saving you cha-ching.
French Toast Casserole—
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons granulated sugar
1 cup whole milk
1 teaspoon vanilla extract
2 soft apples, cubed
1/4 cup pecans, chopped
2 tablespoons butter
In a large mixing bowl, tear up leftover bread into 1-inch cubes.
In a separate mixing bowl, whisk together eggs, cinnamon, nutmeg, sugar, milk and vanilla extract. Add bread and apples and toss until coated. Mix in pecans.
Grease a 10-inch cast-iron pan with butter. Add bread mixture, cover with foil and refrigerate overnight.
Preheat oven to 400 degrees. Place casserole in oven and bake for 30 minutes or until bubbling and brown.
Chicken Stock & Chicken Noodle Soup—
2 medium carrots, coarsely chopped
2 medium celery stalks, coarsely chopped
1 medium yellow onion, skin on, halved
1/2 bunch parsley
1/2 teaspoon whole black peppercorns
1 roasted chicken carcass
3 quarts water
2 tablespoons olive oil
2 medium carrots, peeled and small dice
2 medium celery stalks, small dice
1 small yellow onion, small dice
1 teaspoon kosher salt
2 cups shredded chicken meat
1 cup dried pasta
For the stock: In a large stock pot, add carrots, celery, onions, parsley and peppercorns. Break up the chicken carcass into several smaller pieces and add to pot. Add water and bring to a simmer. Cook for 1 1/2 hours.
Remove veggies and chicken pieces, and strain stock through a sieve or paper towel. Salt to taste. Allow to cool completely, then store in fridge for up to 3 days or in freezer for up to 1 month.
For the soup: In a large stock pot, add oil. When hot, add carrots, onion and celery. Add salt to taste. Saute for 5 to 7 minutes. Add chicken breast and stir. Add the stock and pasta. Bring to a boil and cook for 7 to 8 minutes until pasta is cooked through.
Banana Mug Bread—
1 tablespoon butter
2 teaspoons milk
1 large egg
1 ripe banana, mashed
1 teaspoon sugar
1/2 teaspoon baking powder
2 tablespoons semisweet chocolate chips
1 tablespoon chopped nuts
In a large mug, melt the butter in the microwave for 10 seconds. Add the milk, egg and mashed banana. Stir until combined. Add in sugar, baking powder, chocolate chips and nuts. Stir until fully mixed.
Microwave for 1 to 2 minutes on high (time will depend on how your microwave cooks). Remove and let sit for 20 seconds before eating.
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