I've never had such fluffy and delicious french toast! this is better than cake????
I've never had such fluffy and delicious french toast! this is better than cake
2 eggs
60ml milk
1tbsp white sugar
1/4tsp ground cinnamon
A pinch of salt
Mix well
2 slices of bread
Cut off the crusts (optional)
Medium-low heat
1tbsp unsalted butter
Pour the egg over the bread
Flip over and cover with the egg
Repeat
Pour the rest of the egg
Soak the egg mixture with the bread
Place in the frying pan
Shape the bread with the spatulas
Flip over
Fry the sides
Done!
Maple syrup
So fluffy and delicious!
This is the best French toast recipe!
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Why I'm obsessed with Tostadas.
Get 10% off my favorite cookware from Made In with your first order over $100 ➡ - Thank you Made In for sponsoring this video!
Everyone knows about Taco Tuesday, but for me, Tostada Tuesday has become a much more common occurrence. Let me show you why.
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▪ Bean & Cheese Tostada -
▪ Steak, Corn & Crema -
▪ Picadillo Tostada -
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▪ Mexico City Street Food video -
▪ Corn Tortillas video -
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⏱ TIMESTAMPS:
0:00 Why I love Tostadas
1:33 Tostada #1: Bean & Cheese
4:19 Tostada #2: Steak, Corn, & Crema
9:34 Tostada #3: Picadillo
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com]( and affiliated sites.
How to Make Perfect Mexican Tostadas Recipe
I hope you are excited to make perfect Tostadas amigos ???? To make this recipe video even better, I’m throwing in a quick lobster salad recipes that is good on tostadas, with crackers, or salad boats. Oh yeah!! ???????? We love you! Stephanie, and Cloud ????????
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????????Many of the items used in the video are on our Amazon Store Front. Link Below
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Ingredients
Oil
Corn Tortillas (Guerrero brand was used in this video)
Lobster salad recipe
1 Pound lobster meat
1 Jalapeño finely chopped
1/4 finely chopped white or yellow onion
1/4 finely chopped purple onion
1 cup mayonnaise (Hellmann's)
4 to 6 finely chopped celery stalks
1 Tbs white vinegar
Juice of 1/2 lemon + zest
1/2 tsp sugar
1/2 tsp celery seed
1/2 tsp salt (to taste)
1/2 tsp black pepper
-Remember to always make the recipe comfortable for your home
DELI IMITATION CRAB SALAD -
Clouds Pineapple Agua fresca in the video
Viewsontheroad TIKTOK
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???? I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you ???? Thank you ????
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
Mexican Tostada Stack
I came up with this little diddy for Taco Tuesday.
I call it Mexican Tostada Stack. To see what’s in my tostada stack, ingredients and WW points, look for the recipe at the end of the video.
I topped my Mexican Tostada Stake with lettuce, tomatoes, jalapeños, and a dollop of nonfat yogurt.
6 points
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*You can cut the points in half by using 99% fat-free ground turkey instead of the lean beef. ????????
The BEST Chicken Tostadas you'll ever make!
These Chicken Tostadas are easy to make and absolutely bursting with flavour!
The BEST Chicken Tostadas you'll ever make! | Makes 5
FULL RECIPE POST:
INGREDIENTS
Chicken:
1lb / 500g boneless, skinless Chicken Thighs (approx 6 thighs)
1 cup / 250ml Chicken Stock
1 tbsp EACH: Honey, Lime Juice (approx 1/2 lime), Tomato Paste (Tomato Puree in UK)
2 tbsp Olive Oil
1 heaped tsp EACH: Smoked Paprika, Cumin
1/2 tsp EACH: Onion Powder, Garlic Powder, Oregano, Salt
1/4 tsp Cayenne Pepper
pinch of Black Pepper
Quick 'Guac' (see notes for proper guac):
2 large Avocados, halved, destoned & roughly diced
1 tbsp Lime Juice (approx half Lime)
2 tbsp finely diced Coriander/Cilantro
pinch of Chipotle Flakes/Chilli Flakes optional
pinch of Salt, to taste
Quick Pickled Onions:
1 small Red Onion, peeled & finely sliced
2 tbsp EACH: Apple Cider (or White Wine Vinegar), Lime Juice (approx 1 whole lime)
pinch of Salt
Tostadas & other toppings:
5x 6-7 Tostada Shells, warmed in the oven (see notes)
1x 14oz/400g can of Refried Beans, warmed in a saucepan
1 cup / 100g Mexican Cheese Blend, or as needed (see notes)
Coriander/Cilantro, to garnish
METHOD
Pickled Onions: In a small mixing bowl combine finely sliced red onion with 2 tbsp vinegar & lime juice and a pinch of salt. Leave to pickle for as long as you have time for, tossing every so often. The longer you leave them the softer/more acidic they'll be.
Quick Guac: In a small mixing bowl add avocado, 2 tbsp coriander/cilantro, 1 tbsp lime juice, a pinch of chilli flakes (optional) and a good pinch of salt. Smash with a fork or potato masher, then place to one side.
Prep Chicken: In a small pot combine 1 heaped tsp smoked paprika & cumin, 1/2 tsp oregano, onion powder, garlic powder & salt, 1/4 tsp cayenne pepper and a pinch of black pepper. Sprinkle over chicken thighs, then drizzle over 2 tbsp olive oil. Use your hands to fully coat the chicken thighs.
Cook Chicken: In a large pan over medium-high heat add your chicken thighs. Leave to fry until they begin to char, then flip and continue frying until they're cooked right through the centre and lightly charred on the other side. If they look like they're charring too fast turn down the heat slightly once you flip. Remove from pan and place in a bowl to one side.
Chicken Sauce: Turn heat to medium and add 1 tbsp tomato paste. Stir and fry for 1-2mins, then add 1 cup chicken stock and 1 tbsp lime juice & honey. Give it a good stir then simmer for 5mins, or until it begins to thicken. Shred chicken with two forks, then add to the sauce and simmer for another couple of mins, until the chicken soaks up the sauce.
Tostadas: Stack your tostadas in this order: Tostada Shell - Refried Beans - Guac - Chicken - Cheese - Pickled Onions - Coriander/Cilantro. Be careful when stacking that you don't break the shells, especially when you spread the beans/guac.
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Linda’s Enchilada Stack
Recipe here: