French toast is a family
favorite, I think we made it every Mother's Day for as long as I can remember
(take note, Tom!) It pleases every palate and is worthy of the extra
carbs/calories/sugar intake (enter whatever diet excuse here). The mere
thought of this recipe makes my mouth water, and once you try it you will
understand why. It truly is pure decadence!
Serves 4 people, or
3 gluttons!
1 cup milk (the more fat
the better)
1 pinch salt
4 eggs
1 teaspoon ground
cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
1 tablespoon white sugar
Zest of 1/2 orange
1 loaf Hawaiian sweet
bread (under no circumstances can you substitute another bread)
Raspberry Topping
1 (6 ounce) jar raspberry
preserves
1/4 cup orange juice
Zest of 1/2 orange
Whisk together ,
milk, salt, eggs, cinnamon, nutmeg, sugar, vanilla and orange zest until
smooth.
Cut the loaf of hawaiian sweet bread in half and then take each have to cut 1/2 inch slices.
Heat lightly greased
griddle over medium heat
Dip, dunk and soak bread
slices in mixture until no dry spots can be seen. Cook bread on each side until
golden brown.
Raspberry Topping:
In a small saucepan over
medium low heat mix raspberry preserves and orange juice and orange zest. Stir occasionally
while the french toast is cooking. Add raspberries just before serving french
toast.
No syrup needed here!
Serve you french toast with the raspberry topping and powdered sugar, I promise
you there will be no leftovers!
"So, what is it like being married, do you feel any different?"
No, I don't... well, other than the fact that I can't come home and munch on pita chips and hummus for dinner, or eat leftover brownies for breakfast (try it sometime!). The adjustments from single life are few for me, and maybe that is just my newlywed naivety popping though, but for us, it hasn't been too hard, except for when it comes down to the food...
Now, every Sunday I sit down and meal plan for the week before I go grocery shopping, I probably should have done that before I was married too, but oh well! At first, I would try to plan a meal for each day of the week, and before I knew it we were running out of Tupperware, and fridge space to store our leftovers! Not to mention the grocery bill was starting to leave little room for red wine! So, now I am trying to be more "inventive" shall we say. Coming up with meals that can be enjoyed for breakfast, lunch AND dinner. So far our favorite is quiche, which can be prepared in a variety of ways, but this one really stands out!
Green Chile Spinach Quiche
1/2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon salt
12 eggs
1 (8 ounce) package shredded Colby-Monterey Jack cheese (feel free to replace with what you already have in your fridge)
2 cups small curd cottage cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 (4 ounce) cans chopped green chilies
1/2 cup melted butter
2 (9 inch) unbaked pie crusts
Yummy Additions:
1/2 chopped sautéed yellow onion
1/2 tsp. crushed red pepper flakes
Preheat oven to 400 degrees F(200 degrees C). Whisk flour, baking powder, and salt together in a small bowl; set aside.
Beat the eggs in a mixing bowl until smooth. Whisk in the flour mixture until no lumps remain. Stir in shredded cheese, cottage cheese, spinach, green chilies and melted butter until evenly blended. Divide mixture between two pie crusts.
Bake the quiches in the preheated oven for 15 minutes at 400 degrees, then reduce the temperature to 350. Continue baking until quiches are lighted brown and a knife inserted into the center comes out clean, 35 to 40 minutes.
Want a healthier option?
This can easily be made without using the pie crust, and is still just as delicious!
*** Big THANK YOU to AllRecipes.com for this recipe!****
http://allrecipes.com/Recipe/Green-Chile-Spinach-Quiche/Detail.aspx
