Double Dipped French Toast Recipes

Double Dipped French Toast

Growing up, French Toast was arguably the dish of my childhood. I love it because it’s decadent, filling and comforting — it is practically served on our Sunday brunch after church.

I can still imagine a platter of French toast dusted with powdered sugar and garnished with fruits and a plastic bottle of syrup. It was kind of dessert we washed down with something bubbly that can be cloaked in fruit juice and serve in flute.

Double Dip French Toast
Double Dipped French Toast - my ultimate weekend brunch

You may wonder why this is known as a unique weekend dish: there are some practical reasons for that I guess since, for one, it requires multiple steps, prep and cooking time. Plus, getting a post-meal downtime surrendering to carb and sugar-induced coma on the couch is so real.

Speaking of French Toast, I’m also a huge fan of Double Dipped French Toast IHOP. That extra crunch takes it one step higher than the regular white bread toast… SO YUM!

But the only downside, IHOP offers this double dipped french toast on a seasonal menu. Therefore, I was determined to make it at home and every time my cravings kick in, I can eat it whenever I want.

Why is French toast called French toast?

The origin of French toast was been traced back to the Roman Empire, however, the name “french toast” was used in 17th-century England. The recipe — and name — were brought to America by early settlers.

In France, people made French toast from stale bread to avoid wasting the leftovers that would otherwise have been thrown away. That’s why the French called this “pain perdu” which means, “lost bread”.

Double dip French Toast recipe
French toast is like bread pudding -- it soaks up a custard for a creamy texture on the inside, and a slightly crunchy texture on the outside.

Why is my french toast soggy?

Have you ever had double dipped French toast or just the regular one? French toast is a popular and delicious breakfast item. The basic recipe has improved over time because of creativity and endless yearning for flavor combinations. As my homage to the original French toast, here are some essentials in making the perfect batch.

The ideal French toast for me (or for anyone) is definitely NOT soggy. I want its surface to be dry and the edges slightly crispy.

Here're a Few factors why your French toast might be soggy in the middle:

  • Too much milk in the mixture in comparison to the amount of egg
  • Using a bread that isn’t sturdy enough
  • Cooking over too high or low a heat
  • Not preheating the griddle or skillet before cooking
  • Not whisking the egg and milk together properly before soaking the bread

Adding too much dairy and sugar to the custard

Take note that the milk you add to the custard should not be more than the number of eggs. Just add 3 tablespoons of cream or milk if you want to add 4 eggs.

Adding more milk than eggs in the mixture won’t allow the custard to cook. In the end, you will have a soggy French toast.

You don’t need to make the custard sweet either. After your French toast is cooked, you will be dusting it with powdered sugar or topping it with maple syrup or honey.

Not mixing the custard Properly

Be sure to whisk the custard mixture well so that the spices, milk, and eggs are combined thoroughly. No one wants pieces of egg white appearing on your browned French toast slices.

Double Dipped French Toast

Not choosing the right bread

Similar to bread pudding, French toast absorbs the custard to have that creamy interior and a bit of a crunchy exterior.

Choosing the right thickness and type of bread is vital to achieving the perfect French toast. If the bread is too flimsy and thin, it won’t stand up to the custard. If the bread is too thick, its center will not cook at all.

Remember to select bread slices that are ¾ to an inch thick. See that they are sturdy enough to withstand the custard and the cooking process and spongy enough to absorb the custard as well.

Challah or brioche are the right kinds of bread for French toast. This is mainly why they’re always included in the brunch menus. After some bread trials, I have also discovered that Texas bread is also ideal.

Can you store french toast in the fridge?

Do you want to make French toast in advance? Did you happen to make too many slices of French toast this morning? Don’t worry. You can store French toast slices in the refrigerator for about two days.

You should put the excess in the fridge not more than two hours after cooking. Wrap them in Ziploc bags, foil, or plastic wrap. Doing so will keep your French toast moist and fresh.

Double Dip French Toast
Double Dipped French Toast - Give the pan a light coating of nonstick spray, then add the butter. This will help prevent the butter from burning.

Under-Soaking the Bread

Many experienced home cooks just dip the slices of bread quickly in the custard they whipped up before tossing them into the hot, buttered pan.

Always remember that the bread slices need to be soaked completely in the egg and milk mixture. This will result in a creamy center. One minute per side is enough time.

Using Too much Heat or not enough Heat

Remember that when you are cooking French toast, you are not cooking steak. Scorching the surface is not ideal. The sugar in the custard will caramelize. If left cooking on high heat, it will burn immediately.

Cooking French toast over high heat will leave the inside soggy and uncooked. If you cook it over very low heat, the entire bread will just dry out and you will not have that signature soft center.

For the Goldilocks French toast, cook each side for 3 to 4 minutes on medium to medium-high heat.

Not Pre-heating the Pan

A pan that’s not hot enough will not cook the first slice immediately. Instead of forming up, the custard spreads off the slice. This results in irregularly-shaped slices.

If the pan’s temperature is right, the batter doesn’t run. The eggs in the custard will start cooking immediately, the moment it hits the hot pan.

How hot should the griddle be for French Toast

The right temperature for cooking delicious French toast using your griddle is about 350 degrees F. This is medium-high heat, which allows the French toast to cook right. It will let the French toast become golden brown without burning its surface.

Only Using Butter

Get your pan and coat it lightly with cooking spray. Then, add the butter. The oil helps prevent the butter from burning.

After every slice, wipe out the pan and start again. If you don’t do this, black particles will just stick to the next slices.

***For the double dipped French toast, a coating of cooking spray will help keep the butter safe from over-browning or burning.

Double Dipped French Toast

How dry should the bread be for French toast?

It’s a great idea to use dry bread because it prevents the center of the bread from being soggy.

The ideal dryness of the bread for French toast should be a bit stiff and have the texture of stale bread.

How to dry out bread for french toast?

How to Make Bread Stale for French Toast.

If you want to create your dry bread faster for your perfect French toast, here are two effective methods you could try:

  • You can leave your bread slices out of their containers to air-dry overnight. By breakfast time, the bread will be ready.
  • You can also dry your slices in the oven to quicken the process. Bake them at very low heat for about fifteen to sixteen minutes. Turn each slice halfway during baking. Check occasionally to keep them from burning.

Is sourdough bread good for French toast?

Sourdough bread is good for making French toast because it’s strong in texture and can hold up to the custard.

Yet, this bread is not for everyone. It has a distinctive flavor that only bread lovers would like. If you’re one of the fans of sourdough bread, you will love sourdough French toast.

Can you make French toast without using milk?

If you are Lactose intolerant or in a special diet , you may skip the milk in making your French toast.

But don’t worry. You can make this a decadent dish without a drop of milk or cream. Just note that removing milk will make your French toast denser.

Alternatively, you can simply replace the milk with a dairy-free option. Soya, almond, and even coconut milk – all make good alternatives and can still result in really yummy French toast.

how to toast french bread

Can you use evaporated milk in place of milk for French toast?

Yes! Evaporated milk works well in making French toast. This type of milk even makes it richer, more decadent. For even richer French toast, you can use sweetened condensed milk. It will work best if you will have more sweet elements to your French toast recipe.

Take note that evaporated milk will add a lot more calories to your French toast. You may have to save this as a special dessert.

Can I make French toast and freeze it?

If you want to make a batch of French toast in advance, you can. Cook your batch of French toast and place them in the freezer to eat later.

Make sure to cook your French toast first before you freeze them. Just don’t leave it on the counter for more than two hours or so.

Wrap the French toast in a Ziploc freezer bag to prevent freezer burn. Most people find frozen French toast has a better taste than one that has been stored in the fridge.

You can store French toast in the freezer for one to two months. Longer than this would affect the texture and flavor.

Can you freeze French toast batter?

Yes, you can, but there’s really no need to because making a batter for French toast is really quick. If you have excess batter, you can freeze it. Make sure you place the batter in an airtight food container.

These are all important pointers if you want to make either French toast or double-dipped French toast. If you haven’t tried double dipped French toast before, perhaps it’s about time to try this recipe for it.

Steps on how to make the french Toast

1  – Gather the ingredients for custard mixture. In a separate bowl (like a pie plate or a shallow dish), mix the eggs, heavy cream. Add the cinnamon, vanilla extract and a pinch of salt. Mix well using a fork or a hand beater.

how to make bread stale for french toast

2  – Cut the bread into thick slices (but skip this process if you’re using the Texas bread like I did in this recipe) and place in the custard mixture. Soak well on both sides for about 1 minute, allowing the egg mixture to absorb the bread. 

Double French toast

3  – Place 2 cups of cornflakes in a resealable ziplock and crush the flakes with rolling pin until coarse meals form. Transfer to a pie plate or a bowl and add the sugar & cinnamon. (You can skip adding sugar if you’re using sugar-coated cornflakes).

French toast with white bread

4  – After that, place the soaked white bread in the cornflakes mixture bowl and coat well on both sides. Now, you can start heating the skillet or the griddle. Spray some oil and place a pat of butter.

5  – Once the butter starts sizzling, you can put the bread and allow to cook for a few minutes on each side until golden brown. After all the bread slices have been browned in the griddle or skillet, transfer them to a cookie sheet for the next step. 

6  – Place in the oven and bake to a 350F (or 150C) for about 5-6 minutes. We do this extra step to make sure that we cooked any egg that didn’t brown on the sides and to crisp up the topping as well.

Double Dipped French Toast

Double Dipped French Toast Recipes

Rate this recipe
1 ratings
Recipe by: Calleigh |
Category: 15 Minutes Meal, Sweets
Cuisine: American

Hot off the griddle and bursting with cinnamon flavor, here's a foolproof way to get this crunchy, double dipped French Toast.

Double Dipped French Toast


15 minutes
304.86 kcal
  1. 4 slices of thick bread (I used Texas bread here) but you can use Brioche or Challah
    Custard Mix:
  1. 4 eggs
  2. 3 tbsp heavy cream
  3. 2 tsp vanilla extract
  4. pinch of salt
  1. 2 cups of cornflakes (crushed into a coarse meal)
  2. 1 tsp cinnamon
  3. 1 tsp sugar (optional, skip if you're using sugar-coated flakes)
  1. powdered sugar
  2. 1 cup mixed berries (raspberries, blackberries, strawberries)


5 minutes
10 minutes
Ready in
15 minutes
    For Custard Mixture:
  1. In a shallow bowl or a pie plate, mix together eggs, heavy cream, cinnamon, vanilla & a pinch of salt.
    Prepare the Coating:
  1. Place cornflakes in a resealable ziplock and crush the flakes with rolling pin until coarse meals form. Transfer to a pie plate or a bowl and add the sugar & cinnamon.
    Soaking the French Bread:
  1. Cut bread into thick slices and place in the custard mixture and soak well on both sides, allowing the egg mixture to absorb the bread.
  2. After that, place the soaked bread in the cornflakes mixture bowl and coat well on both sides.
    Preparing the French Toast:
  1. Heat the griddle or the skillet, lightly spray some oil before placing a pat of butter. Once it's sizzling, you can the bread and allow to cook for a few minutes on each side until golden brown.
  2. Once all the bread slices have been browned in the griddle or skillet, transfer them to a cookie sheet and place in the oven and bake to a 350F (or 150C) for about 5-6 minutes to cook any egg that didn't brown on sides and to crisp up the topping.
    Serving the French Bread:
  1. Remove the bread slices from cookie sheet, dust with powdered sugar. Cut in diagonal and arrange in a serving plate and garnish with fresh berries or fruits.


1.) You can use sugar-coated cornflakes or cinnamon flavor cornflakes.

2.) I used the Texas bread here but you can use Brioche or Challah bread which is ideal for French toast.

Nutrition Facts

Double Dipped French Toast Recipes


Amount Per Serving
Calories 304.86 kcal
% Daily Value*
Total Fat 10.84 g 16.7%
Saturated Fat 4.6 g 23%
Trans Fat 0.02 g
Cholesterol 195.77 mg 65.3%
Sodium 350.78 mg 14.6%
Total Carbohydrate 40.5 g 13.5%
Dietary Fiber 2.62 g 10.5%
Sugars 9.28 g
Protein 10.78 g
Vitamin A 23.34 % Vitamin C 7.36 %
Calcium 7.83 % Iron 34.33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Worth your Posts

Baked Shrimp Toast

Shrimp Toast

Whenever I think of delicious seafood, I always think of shrimp. Sometimes, just steaming or boiling shrimps and dipping them in butter is not enough to satisfy my shrimp cravings.

Shrimp Toast
Cajun Shrimp Toast

I tend to look for a more satisfying way to have shrimp. One way to do so is to have a Vietnamese dish called “banh mi quet tom”.

It may be non-traditional, but it hits the spot. I tried this once at a Vietnamese restaurant and it was heaven.

By the time I had shrimp cravings again, I didn’t feel like driving for an hour just to satisfy it. That was when I created this shrimp toast recipe.

Shrimp Toast
Shrimp Toast using Baguette

The Bread

The first time I made my shrimp toast, the grocery store didn’t have any baguettes, so I just bought a loaf of ciabatta bread. I added fresh basil to the rest of the ingredients because it imparts a delicious aroma.

If you find any crusty bread, it will do. For baguettes, you can slice them vertically and then divide each slice horizontally. For the ciabatta, cut it horizontally, in half.

Whatever bread you choose, make sure you cut each slice under an inch in thickness.

The Shrimp

There is no rule about how big or how small the shrimp chunks are supposed to be. It doesn’t matter, as long as the shrimp is in the mixture.

Shrimp Toast
Creamiest Cheese Toppings

In my opinion, the sour cream and the tangy mayonnaise are just right to complement the shrimps. But I didn’t go overboard with cheese into my spread because the strong flavors of the cheese would overwhelm the sweet flavor of the shrimps.

If you prefer cheese, feel free to sprinkle some on top before you bake the shrimp toast slices.

The Flavors

You are in charge of the flavors you incorporate into the spread. Stick with the traditional Vietnamese or Asian spices especially if this reminds you of your first shrimp toast.

If you want to veer away from the conventional flavors, perhaps you could make the shrimp spread a bit lively. Add some Parmesan, sour cream, Cajun seasoning, thyme, mozzarella, oregano, green onion, and parsley. You could even make it as spicy as you want.

The Perfect Appetizer

This shrimp toast recipe is a tasty appetizer. If ever you are planning an intimate dinner or a spring barbecue party in your backyard, this recipe can keep everyone’s taste buds going.

Shrimp Toast
Bite-Sized Shrimp Toast

It is always a dilemma for me when I know I’ll be entertaining guests. The dilemma worsens when I know I will have some guests for the first time.

First impressions last, after all. This shrimp toast recipe can save your opening menu, especially when you’re on a budget.


• If you want to use cheese, use one with a mild flavor that could complement the shrimp well. Strong cheeses such as blue cheese could easily cover up the sweetness of the shrimp and take over the spread itself.

• This recipe yields a spread enough for about 10 to 15 baguette slices, depending on the size of each slice. It can also be enough for half of a 6-inch by 8-inch ciabatta bread.

Try out this shrimp toast recipe and blow the minds of family and friends on your next gathering.

Shrimp Toast
Crispy Shrimp Toast with Shrimp Spread

Shrimp Toast

Baked Shrimp Toast

Rate this recipe
1 ratings
Recipe by: Calleigh |
Category: Appetizer
Cuisine: American

Super easy bite-sized crispy Shrimp Toast topped with creamiest, cheesiest shrimp spread topping. Let these finger foods a life of your party.

Shrimp Toast


14 minutes
188.41 kcal
    For Shrimp:
  1. 8 pcs shrimp, peeled & deveined
  2. 1 tbsp oil
  3. 2-3 cloves of minced garlic
  4. 1/4 tsp salt and ground black pepper to taste
    For Shrimp Spread:
  1. 1/2 cup mayonnaise
  2. 1/3 cup sour cream
  3. 1/3 cup shredded mozzarella cheese
  4. 3 tbsp grated Parmesan
  5. 1/4 tsp onion powder
  6. 1/4 tsp dried thyme
  7. 1/4 tsp dried oregano
    For Garnish:
  1. 1 French baguette sliced to 12 pieces
  2. 2 tbsp cajun seasoning
  3. 1 tbsp chopped fresh parsley (*optional)


10 minutes
4 minutes
Ready in
14 minutes
    Shrimp Prep:
  1. Preheat oven to 400 degrees F.
  2. Coat baking sheet with oil or spray it with non-stick oil.
  3. Place shrimp in a baking sheet. Drizzle some olive oil and minced garlic; season with salt and pepper, to taste.
  4. Place into the oven and bake just until pink, about 6 minutes.
  5. Let the shrimp cool down before slicing into bite-sized.
    For Shrimp Spread:
  1. In a bowl, add mayonnaise, sour cream, parmesan and Mozzarella cheese.
  2. Add the onion powder, oregano and thyme. Add the diced pieces of shrimp and mix well.
    Baguette Prep:
  1. Cut the baguette into your desired size or thickness, and top with the shrimp spread.
  2. Place and arrange each slices onto the oil-sprayed baking sheet. Sprinkle with cajun seasoning. Place into oven and bake for 3-4 minutes, or until cheese have melted.
  3. Serve immediately, garnished with parsley, if desired.


• If you want to use cheese, use one with a mild flavor that could complement the shrimp well. Strong cheeses such as blue cheese could easily cover up the sweetness of the shrimp and take over the spread itself.

• This recipe yields a spread enough for about 10 to 12 baguette slices, depending on the size of each slice. It can also be enough for half of a 6-inch by 8-inch ciabatta bread.

Nutrition Facts

Baked Shrimp Toast


Amount Per Serving
Calories 188.41 kcal
% Daily Value*
Total Fat 12.24 g 18.8%
Saturated Fat 3.17 g 15.9%
Trans Fat 0.01 g
Cholesterol 18.98 mg 6.3%
Sodium 310.46 mg 12.9%
Total Carbohydrate 14.18 g 4.7%
Dietary Fiber 0.68 g 2.7%
Sugars 1.42 g
Protein 5.61 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Feminine Side of Croque-Monsieur Is Croque-Madame and It’s Even Better

Croque Madame Sandwich

Croque Madame Recipe

– If you’ve ever eaten the sandwich made with ham and cheese that’s topped with béchamel sauce called Croque-Monsieur, you know how delectable it is, but have you tried its more feminine side that’s topped with an egg, Croque-Madame?

It’s also a French classic sandwich that is scrumptious for a brunch but can also be just as good for a light, quick-to-make supper.

Croque Madame Sandwich

#CroqueMadameSandwich - a ham and cheese sandwich is slathered with a béchamel sauce and top with egg.

It looks far harder to make and smacks of sophistication, which is why I never let anyone in the kitchen watching me make it. They’d know I didn’t toil over it for hours like I pretend to do.

The recipe often used includes home-style thick cut bread, I used Texas Toast but you can buy an uncut loaf of any type of bread and slice thicker slices to yourself.

Croque Madame Sandwich

You’re supposed to slather it in Dijon mustard, but that’s just not for me. I’m not a mustard fan, so I leave that ingredient off entirely and substitute chopped greens that I sprinkle on the top for flavor.

The keys to success in this recipe are the béchamel sauce, the cheese and frying your egg just right. Aside from the short time it takes to make the sauce and broil the sandwiches, this recipe is done in no time and can be served with fruit for breakfast or a salad if you make it for lunch or dinner.

croque madame recipe

Most of the croque madame recipe I’ve found for this dish use only Gruyère cheese. I love all types of cheese and to add to the extra cheesy flavor, also put in extra. Sometimes I use whatever I have in the cheese drawer, such as Colby.

But I find that combining Parmesan cheese with the Gruyère gives it a more mellow flavor and one I thoroughly enjoy. You can make several of these sandwiches at a time, so it is excellent for a small get-together or celebration.

Croque Madame sandwich

My favorite memory was serving it at a New Year’s Day Brunch. I knew everyone would love it but didn’t realize just how much. Everyone asked for seconds. Luckily, I had enough extra cheese, eggs, ham, and bread to accommodate them.

If you are serving it to guests, type out and print off your recipe ahead of time because everyone will want it.
Croque Madame sandwich
Croque Madame sandwich

Croque Madame Recipe

Croque Madame Recipe

Rate this recipe
2 ratings
Recipe by: Calleigh |
Category: breakfast
Cuisine: French

A French classic sandwich that is scrumptious for a brunch but can also be just as good for a light, quick-to-make supper.

Croque Madame Recipe


536.5 kcal
    Bechamel Sauce:
  1. 5 tablespoons unsalted butter
  2. 1 tablespoon flour
  3. 1 cup milk
  4. 1/4 teaspoon salt
  5. Pinch of freshly grated nutmeg
  6. 1 cup grated Gruyere cheese
    Main Ingredients
  1. 8 slices white bread
  2. 2 teaspoons Dijon mustard
  3. 3 ounces best-quality deli ham, thinly sliced
  4. 2 large eggs
  5. Ground pepper to taste


    For Bechamel Sauce:
  1. In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook until lightly golden.
  2. Add milk and salt and whisk constantly until mixture thickens, about 2 minutes.
  3. Remove from the heat. Stir into the sauce the nutmeg and half the cheese.
    Prepare the Sandwich:
  1. Preheat the broiler with the rack in the top position.
  2. Lay the slices of bread on a baking sheet. Divide the Dijon between 2 slices and top with ham.
  3. Put the bechamel sauce between the 2 bread slices and top with cheese. Close the sandwiches.
  4. Melt 2 tablespoons butter in a large skillet over medium heat.
  5. Place the sandwiches and cook both sides until bread is golden brown and the cheese is melted, about 3-4 minutes.
  6. Return sandwiches to the baking sheet, top with remaining bechamel, and place under the broiler until bubbly ( about 1-2 minutes).
  7. Meanwhile, melt remaining 1 tbsp butter in the same skillet over medium heat. Fry eggs, sunny side up, for about 2 minutes or until cook.
  8. Top sandwiches with fried egg, season with black pepper, and serve immediately.


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Nutrition Facts

Croque Madame Recipe


Amount Per Serving
Calories 536.5 kcal
% Daily Value*
Total Fat 33.27 g 51.2%
Saturated Fat 18.38 g 91.9%
Trans Fat 0.61 g
Cholesterol 185.68 mg 61.9%
Sodium 864.75 mg 36%
Total Carbohydrate 34.36 g 11.5%
Dietary Fiber 2.92 g 11.7%
Sugars 6.76 g
Protein 25.16 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Copycat Recipe: Chipotle Honey Vinaigrette Dressing

Chipotle Honey Vinaigrette

Chipotle Honey Vinaigrette with a smoky edge. This Chipotle salad dressing ‘s sweet, tangy and smoky flavor is an ultimate topping for Tex-Mex salads, wraps, tacos, or even for dipping chicken strips.

Chipotle Honey Vinaigrette

#ChipotleHoneyVinaigrette #ChipotleSaladDressing

This is the salad dressing I often crave from our neighborhood Chipotle restaurant due to its mouth explosion of flavors.

The smoky spiciness of chipotle peppers in adobo sauce which is the key ingredient foils the sweetness of honey that complements the tanginess of red wine vinegar.

Chipotle salad Dressing

I love this Chipotle Salad dressing, so I trolled the internet to create a copycat version while fiddling around with the ingredients.

It’s super easy, just throw everything in your blender or food processor and voila! You just whipped up a signature flavor that most people like.

chipotle salad dressing


You can store it in the fridge to chill, and it will thicken up and taste almost identical to the original dressing.


Watch How to Cook the Pad Thai Sauce 👇👇

You can spice things by adding extra chipotle pepper or add a teaspoon of adobo sauce for earthier flavor.

Chipotle Honey Vinaigrette

Chipotle Honey Vinaigrette Dressing

Rate this recipe
2 ratings
Recipe by: Calleigh |
Category: Appetizer
Cuisine: Mexican

This Chipotle Honey Vinaigrette with a smoky edge. It’s sweet, tangy, smoky flavor is an ultimate topping for Tex-Mex salads, wraps, tacos, or even for dipping chicken strips.

Chipotle Honey Vinaigrette


360.26 kcal
  1. 6 tablespoons red wine vinegar
  2. 1/4 cup honey
  3. 3/4 cup vegetable oil
  4. 1/2 teaspoon dried oregano (or cumin)
  5. 1-1/2 teaspoons salt
  6. 1/2 teaspoon ground black pepper
  7. 2 chipotle peppers in adobo sauce (you can add more for a little kick)
  8. 2 small garlic cloves, roughly chopped


  1. Combine all of the ingredients in a blender or mini food processor and process until smooth.
  2. Taste and adjust seasoning if necessary.
  3. Serve immediately or store in an airtight container in the refrigerator.

Nutrition Facts

Chipotle Honey Vinaigrette Dressing


Amount Per Serving
Calories 360.26 kcal
% Daily Value*
Total Fat 33.65 g 51.8%
Saturated Fat 2.2 g 11%
Trans Fat 0.26 g
Cholesterol 0
Sodium 344.85 mg 14.4%
Total Carbohydrate 16.02 g 5.3%
Dietary Fiber 0.53 g 2.1%
Sugars 14.9 g
Protein 0.41 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Pad See Ew – Quick Stir Fried Noodles

Pad See Ew

Pad See Ew is one of the popular takeout dishes on Thai restaurants menu, the spelling can vary a bit but no matter how you say it, it means as pan-fried rice noodles that typically use the wide flat rice noodles which is chewy and super easy to make.

Pad See Ew

#Padseeew This Pad See Ew is ridiculously easy to make and the taste is like the popular street food in Thailand.

In Thailand, “Pad” means “stir fry” and “See Ew” means “soy sauce”. This dish doesn’t use your regular soy sauce like the Kikkoman or something you can find at your local sushi bar.

The soy sauce being used here is called as “See Ew Dum” in Thai which is a thick, slightly sweet soy sauce or also known as “Kicap Manis” in Indonesia or Malay cooking. You can get this soy sauce at your local Asian market or you can order it online.

Pad See Ew

The main factors of cooking here are no different from Pad Thai – like you need to have a well-seasoned wok, get all the ingredients handy and the most important factor is to cook it in portions one at a time.

Doing this, you’ll get a good wok char on the ingredients, however, if the noodles are not being handled the right way, they will stick like hell and would easily turn into mush in a heartbeat.

Pad See Ew

Therefore, it’s essential that your wok needs to be super hot so everything can be done quickly.

There are three basic ingredients in this recipe, you can use whatever protein you like – beef, chicken, tofu or shrimp, Chinese broccoli, wide flat noodles (or you can use the Pad Thai noodles) plus an egg.

Pad See Ew

Here’s a little trick if you’re using beef or chicken, add a bit of oil to your protein so when you cook them, they separate easily and don’t stick together. Season them with dark soy sauce and fish sauce and set aside.

Remember this is fast food that’s why when you cook Pad See Ew, make sure to prepare all the ingredients/sauce before you begin cooking. The sauce is for 2 servings and I recommend to cook the noodles one serving at a time.

Read Other Thai Recipes:

Pad See Ew

For the greens, use the Chinese broccoli (you can find this at your local Asian market). I love to use the stems as well and I simply use a vegetable peeler to peel the tough skin from the stems and slice them thin diagonally.

Pad See Ew

Separate the stem pieces from the leafy part when cooking because they don’t cook at the same rate. Cut the leaves into big pieces because they will cook down quite a bit.

To Make Everything Nicely Charred
You should cook the ingredients separately and combine all together at the end to finish.

Believe me, this is the best way to cook Pad See Ew at home using a stove. This will prevent the much-feared mushy noodle, besides, it doesn’t take that much effort cooking this way.

Watch How to Cook Pad See Ew Below 👇👇

Pad See Ew

Pad See Ew

Rate this recipe
6 ratings
Recipe by: Calleigh |
Category: Entree
Cuisine: Thai

This Pad See Ew is ridiculously easy to make and the taste is like the popular street food in Thailand.

Pad See Ew


643.51 kcal
    For Marinating Meat:
  1. 1 lb chicken thigh thinly sliced (or you can use any protein of choice)
  2. 1 Tbsp dark soy sauce (just skip if using tofu or shrimp)
  3. 1 tsp fish sauce
  4. 1 tsp oil
    Other Ingredients:
  1. 4 Tbsp vegetable oil
  2. 4 cloves garlic, chopped
  3. 2 eggs
  4. 8 stalks chinese broccoli
  5. 1 lb (450g) fresh wide rice noodles (divided into half portion)
    For the Sauce:
  1. 2 tbsp Oyster Sauce
  2. 2 tbsp dark soy sauce
  3. 2 tbsp brown sugar
  4. 1 tsp fish sauce
  5. 1 tbsp thin soy sauce
  6. 2 tbsp water


    Marinate the Protein
  1. Stir the meat and dark soy sauce together well. Add about 1 tsp of fish sauce and oil and stir to coat the meat; this will help the meat separate when you go to cook it.
  2. Let the meat sit while you prep other ingredients.
    For the Sauce
  1. Combine all sauce ingredients together and stir to mix well.
    For the Main Dish (Watch the Video Above)
  1. Heat the wok and add a splash of oil. Follow with the marinated chicken (or the protein you use). Spread the pork pieces around the wok and let it char, undisturbed, for a few seconds, then flip to the other side. When the chicken is done, set aside.
  2. Heat the wok and add a splash of oil. Throw in the broccoli stems and toss quickly in the hot pan for just a few seconds.
  3. Then add the leafy part. Toss quickly again until the leafs are wilted. Transfer the broccoli to a plate and set aside.
  4. Set the pan back on the fire to reheat. Add another splash of oil, follow with garlic, crack 2 eggs into the middle. Let the eggs set for a few seconds and then stir everything together quickly. Set aside.
  5. Set the wok back on the fire and let it heat up until smoking. Add another splash of oil – this time a biggish splash. Coat the wok with hot oil by tilting the wok, then throw in the noodles (only half of it).
  6. Shake the wok a few times and toss the noodles to coat them with oil or stir using a spatula. Add HALF portion of the seasoning sauce and toss again quickly to evenly distribute the sauce.
  7. Now, you can throw the HALF portion of the vegetables, chicken, and eggs back into the pan and stir quickly and toss again to mix everything well. (The other half will be used for the 2nd portion. )
  8. Taste it, you might need to add another splash of fish sauce or a bit more dark soy sauce to your taste and you're done.
    For the 2nd Portion:
  1. Wash the wok quickly with hot water, no soap needed, just to remove all the bits stuck to the bottom.
  2. Quickly wipe it dry and set the wok back on the fire to work on your 2nd portion. Follow the same procedure.

Nutrition Facts

Pad See Ew


Amount Per Serving
Calories 643.51 kcal
% Daily Value*
Total Fat 25.25 g 38.8%
Saturated Fat 4.74 g 23.7%
Trans Fat 0.14 g
Cholesterol 127.41 mg 42.5%
Sodium 1120.68 mg 46.7%
Total Carbohydrate 79.09 g 26.4%
Dietary Fiber 6.58 g 26.3%
Sugars 6.63 g
Protein 25.54 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Thai Chili Basil Chicken Stir Fry

Thai Basil Chicken

You may have noticed, I’ve been cooking Thai dishes in a row and that’s because Thai food is one of my favorite dish to make. My obsession with Thai food will continue and this Thai Basil Chicken is just the tip of the iceberg.

There’s something intriguing about chicken mixed with chili and garlic and delicately flavored with the licorice flavor of sweet basil.

Besides, this recipe is super easy to make, it only takes 15 minutes and your dinner is ready to devour. And the taste is truly just like what you get at Thai restaurants, something you’ll get from the streets of Thailand with the fried egg of course.

Thai Basil Chicken

#ThaiBasilChicken This Thai Basil Chicken only takes 15 minutes and the taste is truly just like what you get at Thai restaurants, something you’ll get from the streets of Thailand with the fried egg of course.

Three preferred kinds of basil used for Thai cooking are Thai sweet basil, holy basil, and lemon basil. Holy basil has a peppery flavor that delivers the zing to Thai Basil Chicken but isn’t always available outside of Thailand.

If you don’t find it at a specialty produce shop or local Asian market, substitute Thai sweet basil. Add just a pinch of white pepper to deliver a unique peppery flavor.

Thai Basil Chicken

Like many Thai recipes, this dish is a one-plate meal. Double the ingredients if you’re cooking for two.

Put the utensils, pans, and ingredients on the counter in order of their use. Start by cooking a pot of rice (Jasmine is especially tasty!) so it is ready to eat when the Thai Basil Chicken recipe is completed. The average cooking time for the recipe is 15 minutes – just enough time for the rice to be done!

Thai Basil Chicken

Heat the oil in a skillet. Don’t add the egg until the oil is hot. Unlike ordinary fried eggs, the Thai method adds an extraordinary amount of crispiness to the outer edge.

Carefully put some of the hot oil on top of the yolk. Can you see how appealing the egg will appear when added to the rice and chicken?

Put a paper towel on a saucer to absorb the extra oil from the cooked egg. Remove the egg from the skillet and put it on top of the napkin until the rest of the recipe is completed.

Now make the Thai Basil Chicken.

Thai Basil Chicken

Rinse and cut the chicken into small pieces. This step can be done ahead of time if you like. I find it very convenient to have it ready to drop into the pan.

Rinse and peel the garlic and chilies. Use a pestle and mortar to grind the chilies and garlic for this meal. Coarse grinding allows the oils and juices from these two ingredients to flow freely. The result? A spicy taste that appeals to the appetite!

Mince or use a garlic press if you do not have access to a pestle and mortar. The taste will be almost the same as what you get from the original method.

Thai Basil Chicken

Gently pull off a large handful of basil leaves. Rinse the leaves and pat them dry. Set them aside for a few minutes.

Heat the wok on high, adding a tablespoon of oil.

As soon as the oil gets hot, add the garlic and chilies. I always start stirring them immediately, so they don’t dry out or burn. Doesn’t the aroma make you hungry? The natural oils blend together and send a delicious fragrance throughout the kitchen. It’s hard to believe this step takes just 20 seconds!

Now add the cut chicken. Continue the stir-fry process as you spread the pieces across the bottom of the wok. Allow 4-5 minutes for it to cook. Turn the pieces so all sides are browned and the meat cooks through.

Thai Basil Chicken

Add the seasoning sauce and a tsp of sugar and stir-fry until the sauce thickens.

Now comes the best part! Fold the basil leaves into the chicken. If you’re using a gas stove, turn the flame off. If you have an electric stove, turn off the heat and move the wok off the burner.

Thai Basil Chicken

It only takes a few seconds to cook the basil. Continued heat makes the basil chewy and less colorful.

Place some rice on a third of the plate. Place the egg on one side and the Thai basil chicken on the other. You’ve created a delicious meal you, your friends and family will enjoy eating any time of year.

Watch How to Make Thai Basil Chicken 👇👇

Thai Basil Chicken

Thai Basil Chicken

Rate this recipe
3 ratings
Recipe by: Calleigh |
Category: Entree
Cuisine: Thai

This Thai Basil Chicken is super easy to make, and the taste is truly just like what you get at Thai restaurants, something you’ll get from the streets of Thailand with the fried egg of course.

Thai Basil Chicken


201.3 kcal
  1. 7-8 small red fresh Thai red chilies
  2. 7-8 cloves of fresh garlic
  3. 1 lb boneless chicken thigh (thinly cut into small pieces)
  4. 1.5 cup Thai basil leaves
  5. 1/2 halve of red bell pepper
    Seasoning Sauce:
  1. 2 tbsp hoisin sauce
  2. 1 tbsp light soya sauce
  3. 1 tbsp dark soya sauce
  4. 1 tsp Gochujang (Korean hot pepper paste fermented) - this is optional but taste better
  5. 5-6 tbsp chicken stock (or water)
  6. 1 tsp brown sugar


  1. Mix the seasoning sauce and set aside.
  2. Coarsely slice the garlic and chilies and pound together in a mortar and pestle
  3. Heat some oil in a wok and sauté the chili garlic mixture.
  4. Add the chicken and cook and stir for 5 minutes or until done
  5. Add the seasoning sauce and stir well until thickens. Add the bell peppers and stir quick.
  6. Turn off the heat and add the basil leaves. Give them a quick stir and you're done.
  7. Serve hot with rice and fried egg.

Nutrition Facts

Thai Basil Chicken


Amount Per Serving
Calories 201.3 kcal
% Daily Value*
Total Fat 8.72 g 13.4%
Saturated Fat 2.23 g 11.2%
Trans Fat 0.04 g
Cholesterol 43.37 mg 14.5%
Sodium 1344.01 mg 56%
Total Carbohydrate 19.16 g 6.4%
Dietary Fiber 2.73 g 10.9%
Sugars 9.0 g
Protein 12.2 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Perfect Egg Salad Tuna Sandwich

egg sald sandwich

Though you consider yourself spontaneous or inventive with your weekday lunches, there are times we crave for a simple egg salad tuna sandwich.

Egg salad sandwich

#Eggsaladsandwich #Tunasalad #eggsalad

I know it’s one of my comfort food and it’s been ages since I made my last egg tuna salad sandwich. How about you, when was the last time you had an egg tuna salad?

My husband loves tuna sandwich for his lunch, and as for him, an egg tuna salad is merely a mix of mayonnaise, black pepper, and he’s good to go.

Egg Salad sandwich

But for me, I want my sandwich to have some crunch to balance the mayo, so I added sweet pickle relish and chopped onions (you can add chopped celery as well, your choice).

I like the taste of sweet and sour pickle relish though maybe some of you never tried, trust me, you should try it – they add something extra to each bite.

egg sald sandwich

Surely, sandwiches are just one of the options you can make with this egg tuna salad. You can add macaroni on it for a side dish, or you can nibble it on top of crackers which is also one of my favorite afternoon snacks.

egg salad sandwich

Watch The Video Below 👇👇

Water-Packed Tuna or Oil-Packed Tuna?

Personally, I like the clean flavor of water-packed tuna. Besides, we are adding enough calories with the use of mayonnaise already, so the water-packed tuna is the best choice.

egg sald sandwich

Egg Salad Tuna Sandwich

Rate this recipe
4 ratings
Recipe by: Calleigh |
Category: Lunch
Cuisine: American

Anything that saves time and yields something as yummy as this egg tuna sandwich recipe is on my Always List. All the ingredients melded perfectly, without any one flavor dominating.

egg sald sandwich


  1. 2 tuna fish (5 oz in can) (water-packed & drained)
  2. 3 - 4 tbsp mayonnaise
  3. 3 boiled eggs (chopped)
  4. 1 small shallot / red onion, minced
  5. 1 tbsp lemon juice (from 1/2 lemon)
  6. 2 tbsp pickle relish (optional)
  7. 1/2 tsp garlic powder
  8. 1/2 tsp of adobo seasoning (or other savory spices)
  9. 1 rib celery, diced small (optional)


  1. After opening the tuna, drain it using a mesh strainer to drain the liquid while chopping onions or celery (optional) and then squeeze off the extra liquid using a spoon. Then toss the lemon in first and allow the lemon to penetrate into the drained tuna.
  2. Add the mayonnaise, chopped eggs, celery (if using), shallot, pickle relish (if using), the seasoning to the tuna fish.
  3. Mix all ingredients to combine, breaking up any large chunks of tuna fish as you go. Add more mayo if you'd like smoother, creamier tuna salad. Taste and add more of any of the ingredients to taste.
  4. Serve on bread or croissant with lettuce leaves or store in a covered container in the refrigerator for up to 5 days.
  5. If you're feeling indulgent, add some pastrami or bacon (this is optional).


For Tuna Salad Variations:

1.) Use yogurt instead of mayo for a lighter salad.

2.) Use canned salmon or leftover chicken in place of the tuna.

3.) Add raisins, diced apples or dried fruit to the basic recipe.

4) Add diced fennel, shredded cabbage, diced cucumbers, or any other crunchy vegetable.

5.) Add a dash of turmeric, curry powder, paprika, chopped fresh herbs, or any other spice mix in your cupboard.

Deconstructed Sushi – Sushi Salad In a Jar

sushi in a jar

Want to punch-up your lunch? Perk-up your energy? Are sandwiches getting tiresome? Sounds like you’re a good candidate for our happening recipe, Dynamite Shrimp Sushi Jars.

sushi in a jar

Sushi in a Jar | Deconstructed Sushi in Mason Jar

Viewing the finished product, through the glass, is like peering in a kaleidoscope. Its various sizes and shapes – slices, dices, matchsticks, and strips – are that visually appealing. Rich in protein, high in fiber and packed with vitamins from nutritious veggies, Deconstructed Shrimp Sushi Jars are more than just pretty; they offer a healthy, portion controlled lunch.

Unscrew the jar lid, inhale the first whiff of aromatic contents. Does it whet your appetite? Pour the contents into a bowl and mix with dressing, which is the bottom layer.

Please – no rushing. Savor its delectable flavors, one bite at a time. Now, is this your idea of a bon appétit lunch, or what?

Deconstructed shrimp sushi jar lunch will keep your stomach satisfied through the long afternoon and your bank account happy. And, you gotta admit, it’s definitely different from a peanut butter sandwich.

sushi in a jar
sushi in a jar

Our recipe for Shrimp Sushi Jars is fantastically easy to put together and every bite as delicious, as the constructed sushi rolls from a fine dining, a Japanese restaurant.

The sushi aka sticky rice is the only element that must be cooked. Although the recipe calls for packaged seaweed salad, if you’re feeling culinarily creative, make your own. Recipes are plentiful on the Internet or in Asian cookbooks.

You may have challenges in locating packaged seaweed salad. Explore local Asian markets, or there is a Costco near you, they carry it. (Shhh! Don’t tell, but we overheard that even Japanese restaurants frequent Costco for seaweed!)

sushi in a jar

Don’t give up if you absolutely can’t locate seaweed salad, substitute wakame, meaning ‘sesame seaweed’. If you’re a newbie to Asian cooking, you may not be familiar with Nori, which is edible, dried sheets of seaweed.

Not only are jar meals simple to make, they can be customized to fit your personal taste. For example, Dynamite Shrimp Sushi Jars practically beg for avocado, which is one of my favorites.
sushi in a jar

Final Thoughts:

When all that’s left of your lunch is a delicious memory, don’t fret. There are a gazillion combinations of jar lunches, with your name on them.

Mason jar mania is spreading like gourmet mustard!

sushi in a jar

Shrimp Sushi In Jars

Rate this recipe
4 ratings
Recipe by: Calleigh |
Category: Appetizer, Dinner
Cuisine: Japanese

Want to punch-up your lunch? Sushi in a Jar is easy to put together, store, and carry around. With a little bit of prep and layering, you can easily have your own sushi in a jar.

sushi in a jar


450.12 kcal
  1. 1 lb cooked shrimp (or drained crab meat, tuna)
  2. 1 cup cucumber (diced/spiraled)
  3. 1 cup sliced red cabbage
  4. 1 cup mango ( thinly strips)
  5. 1 cup carrot (matchsticks)
  6. 1 package seaweed salad (optional - get it from Asian store)
  7. 1 sheet Seaweeds/Nori (cut into thin strips)
    For Sushi Rice:
  1. 2 cups cooked sushi rice (or sticky rice)
  2. 2 tbsp rice wine vinegar
  3. 2 tbsp sugar
    Sushi Base Sauce:
  1. 1/8 cup rice vinegar
  2. 1/4 cup Ponzu soy sauce (Available at Asian store)
  3. 2 tbsp brown sugar (or honey)
  4. 1 tbsp onions (diced)
  5. 1 tbsp garlic (minced)
    For Garnish:
  1. sesame seeds


  1. Cook the sticky rice according to package directions. Once cooked, add the rice vinegar and sugar.
  2. Once cooked, add sugar and rice vinegar. Mix well and set aside.
  3. Arrange the ingredients and layer in this particular order: 2 tbsp of Sushi Base sauce, Shrimp (or drained crab meat), cucumber, seaweed salad, cabbage, carrots, mango sticky rice, nori (seaweed) strips and sesame seeds.
  4. Store the jar in the fridge for up to 3 days. Just dump into a bowl when ready to eat.


Recipe Adapted from: Girl on Bloor

Nutrition Facts

Shrimp Sushi In Jars


Amount Per Serving
Calories 450.12 kcal
% Daily Value*
Total Fat 3.26 g 5%
Saturated Fat 0.95 g 4.8%
Trans Fat 0.05 g
Cholesterol 319.03 mg 106.3%
Sodium 1471.6 mg 61.3%
Total Carbohydrate 64.44 g 21.5%
Dietary Fiber 3.24 g 13%
Sugars 27.99 g
Protein 38.86 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.