A Shout Out to: Diners, Drive-Ins and Dives

There are many shows on Food Network I enjoy watching, like my constant endeavour to make every recipe Paula Dean has to offer. I also love the show Diners, Drive-Ins and Dives with Guy Fieri. He isn't afraid to try anything and it all looks so juicy and ooey gooey I want to bite into every single burger, pancake of cheeseburger he does.  So I checked out one of the restaurants on his list: Marietta Diner and it was awesome. The menu is like a book and has everything, mostly Italian and Greek related foods but Aaron can still get his stand-by Club sandwich. They serve a LARGE breakfast for around $6 that will stick to your ribs and fill you up so much it will last all day.  My all time favorite is their Baklava. It is dripping with honey and a large piece is just the right size for me of course! If you are in the Marietta area make sure you try it, you will be hooked.

If anyone has eaten at Matthews Cafeteria in Tucker or would like to go with me to try it out let me know that is another dine on the list I want to try next, so stay tuned for my post about it.

Last year Laurel and I took the kids to Washington, DC and Baltimore and on the way we stopped at a few of the Diners, Drive-Ins and Dives on Guy Fieri's list. One of them on the list was the Blue Moon Cafe in Baltimore that serves Captain Crunch French Toast. It was incredible!!!

I decided to check out a few of his cookbooks from the library and one of the first recipes I tried was the Captain Crunch French Toast and it was an instant hit with the family! The kids now beg me to make it. Try it yourself it is an indulgence you shouldn't miss!

Captain Crunch French Toast

6 large eggs

5 tablespoons sugar

2 cups heavy cream

1 teaspoon pure vanilla extract

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup butter

1 (16 ounce) box Cap'n Crunch cereal (don't use the cheaper brands)

1 loaf Texas toast thick bread

1. 1 Pour Cap'n Crunch into a gallon-size Ziploc bag and crush to a course meal -- make sure there are a few good size pieces in the mix. Pour into a 9x13 pan in order to dredge properly.
2. 2 Combine eggs, sugar, cream, vanilla, and spices in a large bowl. It will have the consistency of custard.
3. 3 Soak each slice of Texas Toast in wet ingredients, 30 seconds each side. Be sure the edges are moist, too.
4. 4 Dredge in Cap'n Crunch, lightly press onto each side, and around the crust. Place on parchment paper until all slices are coated.
5. 5 Heat 2 tbs. butter in large skillet, then gently place slices in pan; two at a time.
6. 6 Cook three minutes per side. Place on parchment covered baking pan in a warm oven.