Purple Sweet Potato Kale Cashew & Chicken Salad

Tossing the warm roasted purple sweet potatoes with fresh baby kale, gently wilts and tenderizes the greens.

This salad is versatile. In place of sweet potatoes, you can use butternut squash, rutabaga, carrots, or parsnips. This heart-healthy salad also pairs well with chicken, fish or beef.

Omit the chicken and try this Oven-Baked Pecan Crusted Salmon or this Cheesy Ground Beef Pasta Skillet – Gluten-freeTo pair with your purple sweet potato salad.

The four main types of purple sweet potatoes consumed in the U.S. are Stokes, Okinawan, Murasaki and Charleston sweet potatoes.

The variety of sweet potato used in this recipe is the Stokes. It has a cream colored center and the skin is deep purple.

Available from late August through late spring, the Stokes have a drier, denser texture, and better-balanced sweetness than their orange counterparts.

Try This Orange Sweet Potato Pilaf with Cranberries and Pecans

Purple Sweet Potato Kale Cashew & Chicken Salad

2 purple sweet potatoes, peeled, diced about 1.5 inch chunks

1 pound (about 3 breasts) chicken breast, boneless, skinless

3 tablespoons olive oil, divided

3 cups baby kale, chopped

3/4 cup whole cashews

1/2 cup Blackberry Fig Balsamic dressing (or your favorite balsamic dressing)

Himalayan salt and black pepper to taste

Preheat oven to 400 degrees

Toss prepared potatoes in a large bowl with 1 tablespoon olive oil, salt and pepper.

Spread chopped potatoes evenly on a baking sheet and place in preheated oven and roast for 20-25 minutes or until potato chunks are tender, but not mushy.

While potatoes are roasting, cut chicken breasts into 1.5 inch chunks.

In a large skillet over medium heat, add 2 tablespoons olive oil. Once heated, add chicken chunks and slow cook, 4-5 minutes, turning meat occasionally, just lightly brown meat, do not over cook.

When chicken and roasted vegetables are done, set aside.

In a large serving bowl add dressing first. Next add roasted vegetables, chicken and cashews. Toss to coat.

Add salt and pepper to taste, is optional.

Plate and serve.

Find more Kale recipes here: Kale For Salads Soups & Side Dish – recipes included.

Find more Sweet Potato recipes here: Sweet Potatoes Powerhouse Of Nutrition – includes recipes.

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Honey Mustard Salmon Salad

Honey Mustard Salmon Salad

Wild caught salmon mixed with mildly sweetened raw honey, Dijon mustard and crunchy vegetables make this fish salad more flavorful than a tuna salad.

If your planning to cook up some salmon, reach for wild caught salmon, and here’s why?

Why Choose Wild Caught Salmon

Wild caught salmon are born in fresh water rivers and lakes and then grow in the ocean. In the wild, salmon have plenty of room to swim and roam.

They also have a diverse and natural diet giving their flesh a bright orange/red color. This is from the krill they eat.

Wild salmon actually requires less time to cook. They tend to have a more robust taste, again due to their natural habit.

Also, wild salmon swim farther distances, giving them leaner and less fatty bodies than farm-raised salmon.

Farm-raised salmon are raised in tight quarters where they are literally on top of each other.

Cast Iron Seared and Broiled Salmon With Fruit And Herb Salsa

They don’t have to work for their food or swim as far. As a matter of fact, their flesh is a grey color due to only eating fish fed, not ocean krill. The pink you see in farm raised salmon is added food coloring.

The best time to shop for wild caught salmon is when it’s in season – typically April through September, but it depends on the species.

The most abundant of all the type of Salmon there are is the Pink Salmon. Most of the commercially caught Pink salmon are canned. It can also be found in the frozen section of your local market.

Oven-Baked Pecan Crusted Salmon

Pink Salmon is also the best fish for making, salmon burgers and salads.

Honey Mustard Salmon Salad

4 tablespoons Dijon mustard

4 tablespoons plain Greek yogurt

2 tablespoons local raw honey

2 – 6 ounce cans Alaskan Wild Salmon, drained

1 small red bell pepper, diced

2 celery stalks, sliced thin

1/2 cup white onion, diced

In a large bowl, mix together mustard, yogurt, and honey. Add salmon, red bell pepper, celery, and onion.

Stir together until mixed.

Place the Honey Mustard Salmon Salad in the center of a serving platter and surround the fish mixture with your favorite crackers, and serve.

More Salmon recipes:

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Bacon & Black Bean Taquitos

Bacon & Black Bean Taquitos

Taquitos also known as tacos dorados, are a Mexican-American dish consisting of a small, rolled, crisp-fried corn tortilla filled with various ingredients such as shredded chicken, beef, cheese, refried beans and vegetables.

Essentially A Taquito Is A Rolled Taco

Most people associate taquitos with Mexican cuisine. Though two American restaurants in Southern California are often given credit for their roles in the early development of the taquito.

Cielito LindoTheir Website Proclaims,
Follow the smell of taquitos muy auténticos at this LA institution on historic Olvera Street.

Cielito Lindo was founded by Aurora Guerrero in 1934 and located on Olvera Street (also called Little Mexico) in Los Angeles.

Guerrero’s daughter used her taquito recipe in opening chain restaurants in Los Angeles, and soon competitors were selling similar dishes.

El Indio Mexican RestaurantTheir Website Says In Big Green Letters – “We Invented the Taquito. Really!!!”

In San Diego, what would become El Indio Mexican Restaurant began selling taquitos during World War II, when tortilla factory owner Ralph Pesqueria, Sr., was asked by workers at the Consolidated Aircraft Company factory across the street for a portable lunch item.

Pesqueria, who used a recipe developed by his Mexican grandmother, has claimed credit for introducing the word “taquito” for the dish.

Regardless, of who or were the taquito was invented, the dish is extremely popular and can be found at numerous Mexican restaurants, fast food chains and street food venders.

Read More About The Origins Of Mexican Food We Love To Eat In America – Mexican vs. Tex-Mex: What is the Difference?

Bacon & Black Bean Taquitos

Taquitos are traditionally made with corn tortillas.

If you make them with flour tortillas, they would be called “flautas” (Spanish for “flutes”) which is an entirely different recipe or dish.

Bacon & Black Bean Taquitos
Close-Up Of Deliciously Yummy Bacon & Black Bean Taquitos

You will need a vegetable oil with a high smoke point, such as avocado oil.

12 corn tortillas – will plate 3-4 servings

1 cup avocado oil – high smoke point oil

2 15 oz. cans black beans, rinsed, mashed

12 strips smoked bacon

1 cup Oaxaca cheese, crumbled

In a large skillet over medium heat, fry bacon just until crisp. Remove cooked bacon from heat, reserving bacon fat, and set aside.

In the same skillet add rinsed black beans to bacon fat. Mash beans with a potato masher.

You can choose (totally optional) to add 1 teaspoon of garlic and 1/4 cup heavy cream, for creamy garlic flavored mashed black beans. Set aside.

Wrap corn tortillas in a kitchen towel or a slightly damp paper towel and microwave to make them pliable.

Add oil to a deep skillet, about 2-3 inches of oil. Heat on high. The oil should be about 350℉ and should sizzle when you dip a tortilla into it.

Spread 2 tablespoons of mashed black beans over tortilla. Off the center add one strip of bacon and 1-2 teaspoons of crumbled cheese.

Being careful to roll tight, start rolling the tortilla from the side the bacon and cheese were added. Secure with a toothpick.

Fry the taquitos for about 5-7 minutes or until they are start to look browned and crispy (but not burnt). Place them on a paper towel lined surface to soak excess oil.

Plate 3-4 taquitos on a bed of leafy greens. Garnish them with guacamole, crumbled Oaxaca cheese and Mexican crema.*

Click Here For A Homemade Authentic Guacamole

Cooks Notes

* Mexican crema is the Mexican version of French crème fraîche. Both are slightly soured and thickened cream, milder and less thick than American sour cream, with crema being the thinnest.

Easy Recipe For Mexican Crema

1 cup heavy cream

1 tablespoon buttermilk (with active cultures)

Stir together in a small glass jar, both the heavy cream and buttermilk until well combined.

Place lid on jar, tighten and store in fridge until ready to use. Will store for about 5-7 days. Makes 1 cup.

Find More Deliciously Yummy Mexican Cuisine Recipes By Typing “Mexican Cuisine” In The Box Below And Click Search.

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Instant Pot Blueberry French Toast Casserole with Maple-Banana Syrup

Instant Pot Blueberry French Toast Casserole

If you love french toast, then this easy breakfast recipe is perfect for a quick family breakfast or brunch.

Tangy blueberries, crunchy pecans and a sweet Maple-Banana syrup take this French toast to a whole new level, yet it’s
simple enough to become an everyday favorite.

Instant Pot Blueberry French Toast Casserole with Maple-Banana Syrup

The Maple-Banana Syrup

1 ripe banana, mashed

2-3 heaping tablespoons full fat Greek yogurt

2 tablespoons whole milk

1/4 cup real maple syrup

1/2 teaspoon lemon juice, helps to retard browning of banana

Combine all ingredients in a small sauce pan over medium heat. Stir until warmed. Set aside.

Maple-Banana Syrup
Maple-Banana Syrup

For The Blueberry French Toast Casserole

4 cups (about 4-5 large slices) stale or toasted sourdough bread, cut into 1-inch cubes

6 ounces blueberries, rinsed and patted dry

4 large eggs

3/4 cup whole milk

1/2 cup heavy cream

1 tablespoon maple syrup

1 ½ tsp. pure vanilla extract

½ tsp. ground cinnamon

⅛ tsp. ground cardamom

2 tsp. sugar or coconut sugar

Butter or coconut oil

1/4 cup Pecans, chopped

Banana-Maple syrup for serving

Place the stainless steel inner pot into the Instant Pot and add 2 cups of water.

Grease a 7-8 inch round baking dish or springform pan that will fit into the inner pot of the Instant Pot.

In a large bowl, whisk together eggs, milk, maple syrup, vanilla, cinnamon, and cardamom. Add cubed bread to egg mixture and combine. Next add berries and mix in.

Spoon bread-egg mixture into the prepared pan. Let rest 3-4 minutes.

Cover baking dish with aluminum foil. Place pan onto trivet and lower into the Instant Pot.

Secure and lock Instant Pot lid and flip pressure valve to ‘Sealing’ position.

Select the ‘Manual’ or ‘Pressure Cook’ function and adjust cooking time to 17 minutes.

When done cooking, quick release pressure.

Turn broiler of oven to High and place a rack 6-8 inches below broiler element.

Using silicone gloves, remove baking dish from Instant Pot. Carefully remove foil covering and sprinkle casserole with sugar. Place under broiler for 2-3 minutes or until top is nicely browned.

Instant Pot Blueberry French Toast Casserole with Maple-Banana Syrup

Serve with with Banana-Maple syrup, and chopped pecans, if desired.

Get more Instant Pot recipes by typing “Instant Pot” into the search box and click Search.

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Authentic Mexican Nachos

Authentic Mexican Nachos

Nachos are a Tex-Mex food with its most basic form consisting merely of fried tortilla chips covered with cheese.

But the toppings don’t stop there as there are a variety of ingredients to top those fried chips.

Besides cheese, nacho toppings also include meats, vegetables and condiments like salsa, sour cream, and guacamole.

Mexican vs. Tex-Mex: What is the Difference?

Read More About Mexican vs. Tex-Mex: What is the Difference?Is There A Difference Or Is It All The Same – Follow Link To Find The Answer

Some versions of nachos are served as an appetizer or snack, while other versions are substantial enough to be a main course.

While corn tortilla chips are a true and authentic snack of Mexican cuisine, the use of them to make nachos came about in the 1940’s.

Nachos were invented by a Mexican executive chef and restaurateur named Ignacio Anaya García, who was also referred to as “Nacho” by his family and friends.

Ignacio Anaya García – a.k.a Nacho – Inventor Of The Popular Snack Or Side Dish – “Nachos”

Tortilla chips, the foundation of nachos, were mass-produced commercially in the U.S. in Los Angeles in the late 1940s.

The chip’s popularity grew and by 1941 in the Victory Club restaurant in Piedras Negras, Coahuila, the dish Nachos was born.

Authentic Mexican Nachos

The History Of Nachos

History writes that one evening after the kitchen staff had left, a group of U.S. Army wives stationed at Fort Duncan in Eagle Pass came into the restaurant (Victory Club). After a long day of shopping, they were hungry and asked for a snack.

Anaya prepared some tostadas cut into triangles. He topped them with shredded cheese and sliced jalapeños and heated the dish in the oven.

They were such a hit with the Army wives that they named the snack “Nacho’s Special.”

The original recipe was printed in the 1954 St. Anne’s Cookbook.

The original recipe consisted of shredded Colby cheese, and sliced pickled jalapeño peppers.

Popularity Of Nachos

As with many culinary foods nachos have made popularity throughout the world.

And with that popularity the toppings used have evolved.

Different variations include BBQ or barbecue nachos, where the cheese is replaced with barbecue sauce. Such as in In Memphis, Tennessee, were they are served in most barbecue restaurants, and also at sporting events.

Irish-themed restaurants and bars serve “Irish Nachos” with toppings placed over French fries instead of tortilla chips.

The Hawaiians even have their version of nachos topped with Kalua pork and pineapple, which are served in many restaurants and bars.

Authentic Mexican Nachos

Nachos with an abundance of toppings are a menu item called “loaded nachos”. This type of dish is usually served as an appetizer at bars and social clubs.

Quick and easy nachos are also sold at concession stands in sports stadiums.

Nachos as we know them today are not really a Mexican food, but rather Tex-Mex.

Authentic Mexican Nachos

This nacho recipe is easily customized. You can choose to start with store-bought ingredients, or make your own chips, refried beans, and toppers, like salsa and guacamole.

The following ingredient amounts are per serving.

3 ounces corn tortilla chips

2/3 cups shredded cheese – Mexican, cheddar or pepper jack

1/4 cup Mexican salsa, store bought or find recipe HERE

1/4 cup guacamole, store bought or find recipe HERE

1/4 cup sour cream

Spread corn chips onto a microwave safe plate. Top with cheeses and place in microwave oven for 3-4 minutes or until cheese is melted.

Remove plate from microwave and continue topping nachos with salsa, guacamole and sour cream. Serve warm.

More authentic Mexican food.

Find more Instant Pot recipes in the Search box below – type Instant Pot in box click Search – Enjoy!

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Asian Inspired Chicken Meatballs with a Lemongrass Ginger Dip

Asian Inspired Chicken Meatballs with a Lemongrass Ginger Dip

Asian Inspired Chicken Meatballs are packed with East Asian flavors like ginger, garlic, soy sauce, cilantro and lemongrass.

If you’re wondering about the later, that is lemongrass, it’s a fragrant grass that grows mainly in tropical climates around Southeast Asia. The grass yields an oil that smells of lemon and the herb is widely used in Asian cooking.

DeeDee Niyomkul, owner of Chai Yo Modern Thai in Atlanta (USA) says this that lemongrass is not too overpowering, which leaves an abundance of opportunity to layer in other exotic flavors for complexity.

Lemongrass has hints of citrus, lemon, slight mint, earthy and grassy flavors.

Asian Inspired Chicken Meatballs with a Lemongrass Ginger Dip

1/2 cup breadcrumbs

2 tbsp milk

1 tbsp vegetable oil

1 white onion, finely chopped

1 medium carrot, graded

2 garlic gloves, minced

1 stalk lemon grass, white part only, finely chopped

1 tbsp ginger, grated

2 tbsp soy sauce

1 tbsp fresh lime juice

1 pound ground chicken

2 tbsp cilantro, finely minced


1 cup Greek yogurt

1/2 Lemon Grass Stalk lemongrass stalk, white part only

2 tsps ginger, grated

1/2 lime, zest and juice

Preheat oven to 400F and line a baking tray with parchment paper

In a small bowl, pour the milk over the breadcrumbs and set aside while preparing the rest of the meatball mix. 

Heat the oil in a frying pan over a medium-high heat. Add the onion and carrot and cook until softened, about 4 mins.

Next add the garlic and lemongrass and cook for a further minute. Remove from the heat and allow the mixture to cool.

In a small bowl, add the ginger, soy sauce and lime juice. Stir until combined. 

Add the ground chicken to a large mixing bowl and add the carrot mixture, sauce mixture, cilantro and the breadcrumb mixture. Gently mix until combined.

Chicken Meatballs Ready To Be Baked

Shape two ounce of meat mixture(equal to a cookie scooper) into meat balls and place onto a parchment paper lined baking sheet (makes about 27 meat balls).

Place in the oven and bake for approx. 20-30 mins, or until golden and cooked through.

Making the Dip

Add the lemongrass to a food processor and pulse until finely minced. Add the ginger, lime zest and juice and continue to pulse until combined.

Stir the mixture through the yogurt until fully mixed.

Plate and serve.

Find more meatball recipes – National Meatball Day. The recipes include:

  • Hedgehog Meatballs
  • Bourbon Meatballs
  • Orange Ginger Pork Meatball Soup

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Avocado & Egg Toast

Avocado & Egg Toast

Avocado toast has become a popular breakfast and brunch item, enjoyed both at home and restaurants.

Avocado toast, in its simplest form, is bread toasted and topped with either mashed or sliced avocados.

But some of you may ask, “But aren’t avocados fattening?”

While it is true, avocados are high in fat, but it’s a good fat.

Eating avocados has been linked with lower body weight, lower body mass index (BMI), and a smaller waist circumference (Cambridge University Press).

Avocado is an excellent source of B vitamins, folate, vitamin-K, and vitamin-E. It’s also a good source of magnesium, potassium, and vitamin-C (FoodData Central).

It contains a variety of phytonutrients as well. These include tocopherols, carotenoids, phenolics, and phytosterols.

These antioxidants have shown to be linked to heart health, eye health, and skin health (National Institutes of Health).

Avocado & Egg Toast

Avocado & Egg Toast

2 slices sourdough bread, toasted

1 large ripe avocado, pitted

1/2 – 3/4 teaspoon garlic or onion powder

Himalayan salt and ground black pepper to taste

Juice of half a lemon or lime

Choice of Garnishing

Poached or sunny side-up egg

Thinly sliced fresh sweet peppers or pickled chiles, such as Serrano or jalapeño

Thinly sliced or diced onions, such green, red or white

Pumpkin seeds or sesame seeds

Herbs, such as basil, cilantro, mint, parsley or baby arugula

Cheese, such as shredded Parmesan, Asiago, Romano, white sharp cheddar, goat cheese, or feta

Toast the bread to your liking.

Meanwhile, remove the pit from avocado. With a spoon, scoop avocado peeling. Add to a medium sized bowl.

Mash avocado and mix with citrus juice, garlic or onion powder. and salt and black pepper to taste.

Drizzle the toast lightly with olive oil and sprinkle with salt. Spread avocado mixture evenly over each slice of toast.

Top avocado toast with any of the suggested garnishing.

Plate, serve and enjoy.

Avocado & Egg Toast

Try these deliciously yummy as well recipes with avocados.

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Homemade Mexican Salsa

Homemade Mexican Salsa

Salsa is traced back to the times of the Aztecs, Incas, and Mayans. The native people created their own versions of salsa using tomatoes, chilies and squash seeds.

However, official discovery to the rest of the world did not occur until the Spaniards conquered Mexico in the 1500’s.

This mix of ingredients became popular throughout Spanish civilization, and in 1571, Alonso de Molina named the dish ‘salsa.”

Homemade Mexican Salsa

Salsa in modern times is a favorite appetizer at tail gates, parties, restaurants, and the dinner table.

Homemade Mexican Salsa

2 serrano peppers

1 medium purple onion, quartered

3 garlic cloves

3 medium tomatoes, quartered

4 fresh cilantro sprigs

1/2 teaspoon salt

Tortilla chips

Heat barbecue grill. Place a reusable, washable copper grill mat over grill.

Place prepared vegetables on heated copper sheet. Roast until produce is charred some, about 10-15 minutes.

Occasionally turn vegetables to even char on all sides.

Immediately place serranos plastic bag for about 20 minutes. Peel off and discard charred skins. Remove stems and seeds.

Place onion, garlic, tomatoes, cilantro and salt in a food processor. Cover and process until salsa reaches desired consistency.

Chill until serving. Serve with chips.

Homemade Mexican Salsa

How Long Does Homemade Mexican Salsa Last

Homemade salsa typically lasts for about 7 to 10 days when stored in an airtight container in the fridge.

If you want, add 1/2 to 1 teaspoon of lime juice to help retard spoilage for a longer period of time.

If you like your salsa with a thicker, chunkier consistency, you can strain off some of the extra liquid after chilling.

Try adding a few other dipping options on the side, like homemade guacamole. Find recipe here: Mango Guacamole Chicken Salad.

Find more of your favorite Mexican foods following these links.

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Hawaiian Style Pineapple & Spicy Mango Chicken Sausage

Hawaiian Style Pineapple & Spicy Mango Chicken Sausage

Several culinary cultures have had an influence on the Hawaiian Islands.

It started with the Polynesian’s migration to the islands around 400 A.D.

The Polynesian cuisine offers a wide variety of specialities, mostly based on seafood and exotic fruit.

But the food culture took a dramatic turn around the mid-19th century.

Culinary Influence On Hawaii

Culinary influences came to the islands first with the Chinese around 1852.

They brought Dim sum, stir-fry, dumplings, sweet and sour dishes along with long grain rice.

Dim Sum

The Japanese arrived to the islands around 1868. The Japanese are considered to have the most influence on Hawaiian cuisine.

The foods the Japanese brought was sashimi, tofu, bentos, shave ice just to mention a few.

Next came the Portuguese arrived in 1878. With them they brought Portuguese sausage, now a breakfast staple, as well as sweet bread.

Portuguese Sausage – An island favorite found on every breakfast table

The Puerto Rican’s arrived around the 1900’s. Bring with them dishes that included pastele stew, honto (gandule – pigeon peas) rice, and panadejas or empanadas.

Hawaii’s favorite foods were brought by the Korean’s in 1902, which includes kimchi (tangy cabbage condiment), and Korean fried chicken.

Spicy Korean Fried Chicken

In 1916 came pancit (rice noodles), papaya chicken, and lumpia or spring rolls with the arrival of the Filipino’s.

After World War II, there was a large American military presence in Hawaii.

The US government needed to feed a lot of soldiers everyday, but it was extremely difficult to get fresh meat out to Hawaii.

Spam Fills The Hawaiian Pantries

So, the soldiers ended up being fed a lot of SPAM, which is cheap and non-perishable.

So much SPAM was sent, that the soldiers gave the cans to be sold in the markets. The rest is history, as Hawaiian’s love SPAM.

Hawaiian Style Pineapple & Spicy Mango Chicken Sausage

Hawaiian Style Pineapple & Spicy Mango Chicken Sausage

1 12 ounce Spicy Mango with Jalapeño Chicken sausage, cut into rings about 1 inch thick

2 tablespoons olive oil

1/2 large white onion, diced

1 large red sweet pepper, diced

2 large garlic cloves, minced

1 inch fresh ginger, grated (about 1 1/2 tsp.)

1/4 teaspoon black pepper

1 tablespoon cornstarch

1/3 cup soy sauce

juice of 1 lime

1/2 cup pineapple juice

1 1/2 tablespoon honey

1 pound pineapple chunks (if using canned, drain)

1/4 cup cilantro, chopped

brown rice or white rice, cooked

red pepper flakes, optional

In a large skillet over medium-high heat, add oil, onions, and sweet peppers and sauté for 5 minutes. Add garlic, ginger, and pepper and cook for 1 more minute.

Add chicken sausage and continue to cook for 3 more minutes.

Mix the cornstarch and soy sauce in a small bowl then add to the pan, along with lime juice, pineapple juice, and honey. Stir in and sauté for 2-3 minutes until sauce is thickened to your liking.

Fold in pineapple chunks, cilantro, and red pepper flakes (if using) and cook for another 2 minutes.

Serve with brown or white rice.

Hawaiian style food is delicious. You need to make this Hawaiian Fried Rice.

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Strawberry Mascarpone Stuffed French Toast

Strawberry Mascarpone Stuffed French Toast

French toast is not a French culinary invention, but rather dates back to the first century of ancient Rome.

The History of French Toast

A recipe for what we currently call French toast appears in a Latin language cookbook called Apicius de re Coquinaria (a collection of Roman cookery recipes).

Apicius de re Coquinaria

References to French toast since the fall of the Roman Empire continued to show up throughout European history.

In the 14th century, the Germans have a record of calling the recipe “arme ritter” or “poor knights bread.”

In the Middle Ages of Europe, the French royal cook Taillevent wrote a cookbook, Le Viandier, which included a recipe for “golden bread.”

Le Viandier de Taillevent – 14th Century French Cookbook

It is thought that the term “French toast” started in the 17th century in England and early settlers brought the recipe with them to America where it continued to spread in popularity.

Currently in France, they call the recipe “pain perdu” which means “lost bread.”

Though in French history they called it “pain a la Romaine,” or Roman toast before it gained its current name.

That’s the culinary history in short about who invented French Toast.

If you think about it though, bread was invented in Ancient Egypt around 5000 B.C.E. So the chance of French toast becoming a thing even before the Romans is a possibility.

But with what we know today, it started with the Roman’s, and has became an international food item, loved by all world wide to this day.

Strawberry Mascarpone Stuffed French Toast

8 ounces mascarpone cheese

1-2 tablespoons powdered sugar depending on desired sweetness level

1 teaspoon vanilla

⅓ cup diced strawberries

4 thick slices challah bread

4 tablespoons unsalted butter

Maple Syrup

Powdered sugar

In a medium sized mixing bowl stir together mascarpone cheese, powdered sugar, vanilla bean paste and diced strawberries.

Lay out challah bread and spread 1 tablespoon butter on one side of each slice of bread.

Flip two slices over and spread half of the mascarpone mixture on each slice of bread. Top with other half of bread, butter side up.

Add to a large skillet or griddle set over medium heat. Heat until the underside is golden brown, flip and cook the other side till golden brown.

Strawberry Mascarpone Stuffed French Toast

Plate and top with powdered sugar, more strawberries and maple syrup (if desired).

Try these deliciously yummy French Toast recipes:

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