Whole Grain Cinnamon French Toast with Broiled Grapes, Broiled Flank Steak and Scallions, Broiled Chicken Breast, and Crispy Garlic Broiled Chicken Thighs
Broilers aren’t just for nachos anymore and we proved it with this episode. We made breakfast for dinner, steak, and two kinds of chicken in an effort to see how well the broiler could make dinner. Turns out it was a hidden gem in our kitchen. Recipes this episode were quick, a little toasty, yet still tender. Get your broiler preheated and see how you can make dinner a little different this week.
No one wants to stand over the stove at breakfast, even breakfast for dinner. Using the broiler for French toast means everything is done at once. More time for that second cup of coffee.
- Kate scaled this down to one serving very successfully.
- Use leftover grapes as oatmeal topping or over yogurt.
- Broiling grapes was an inspired way to use the last, not-quite-fresh, couple bunches in the bag.
Apparently Betsy has been broiling flank steak for years; Kate is the new one to this method. No matter if you’re an old hand at this or a newbie, we loved the broiled scallions as a side and the salty-sweet marinade for the steak.
- Use whatever size steak you can find; adjust the cooking time up or down for larger or smaller steaks.
- Consider buying a slightly bigger steak for leftovers. Sliced and in the fridge we used this for sandwiches, salads, and even a little refrigerator snack.
Chicken is a prime candidate for some time under the broiler. We have two recipes that prove our point. Whether you find bone-in chicken breast or thighs at the store, both approaches ended up with crispy skin and juicy meat. Pair that with a green salad and a glass of wine and you’re looking at a winner.
- As always, use a meat thermometer to check for doneness. Broiler temperatures vary and time isn’t always the most accurate guide.
- The breast and the thighs were delicious leftovers for lunches the rest of the week.
- Kate halved the chicken thigh recipe successfully.
From the Smorgasbord:
Let us know what we should cook! Are you overloaded with chickpeas or bought too much penne? We’ll find a recipe for you.
With time to spare lately, we have been revisiting some classic Dinner Sisters’ favorite cookbooks and recipes. Kate made a Lemon Poppy Seed Tea Cake from Sweet (Kindle, Hardcover) (Episode 38) for her at-home tea breaks. Dinner was Arroz Caldo from Episode 55. Betsy keeps cooking out of Bread, Toast, Crumbs (Kindle, Hardcover) from Alexandra Stafford. Her son made brioche and followed up with an Apple Charlotte. Yum!
(All links for cookbooks are for Amazon affiliates. Thank you!)