Carmelized Pear French Toast Bake





I came up with this recipe when I simultaneously got a craving for French Toast and needed to use up a loaf of raisin bread. After looking over a few recipes, I snatched the best ideas and ran with it. One called for slicing and coating pears in a buttery brown sugar sauce while another used twice as much liquid, as well as a topping. I took a reviewers tip and poured the topping over the pan near the end of the baking cycle, which allowed it to retain some of the goo factor. This is prepped at night then baked off in the morning. The sausage patty gives a nice balance of salt to the sweet. Bacon would also work.

1 buttered 9x13" pan
1 loaf of raisin bread, torn or chopped into one-inch pieces
3 peeled and thinly sliced pears
3 T butter + 1 stick butter
1/2 c butter + 1 c brown sugar
2 c half and half
8 eggs
1 1/2 t cinnamon
1 T vanilla

Scatter half the bread chunks into pan. Melt 3 T butter and 1/2 c brown sugar in pan and simmer for one minute, add pear slices and mix til coated. Add the pear slices to the pan in one layer, then top with the rest of the bread crumbs. Whip half and half, eggs, cinnamon and vanilla, then pour evenly into pan. Cover with plastic wrap overnight in fridge. The next morning, preheat the oven to 350. Using a spatula, flip the french toast bake over (in pieces) so the soggy bread crumbs are on top and the drier ones on the bottom, smoothing with spatula if needed. Bake in 350 oven for about a half hour. Meanwhile, melt stick of butter and cup of brown sugar, boil a minute or two until thick then pour over top of French Toast Bake. Bake for 15 more minutes, til French Toast is lightly browned and sauce is crisping around edges. Serve with sausages or bacon.





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White Chili with Green Chili

New Year of Healthy Eating: White Chicken Chili w Green Chili

It's the New Year once again, when vows of healthy eating are renewed - and not a moment too soon after all the glorious feasting of Thanksgiving and Christmas. This chili is a great way to jump start that resolution while leaving behind any feeling of deprivation associated with the "D" word - it truly satisfies. Although it's mixed in at the very end, fresh cilantro is an important part of the nutritional value of this chili. It detoxifies the blood and is a good source of antioxidants, actually removing heavy metals from the body. Chicken provides the needed lean protein - I use organic whenever possible. Great Northern beans are low in saturated fat, cholesterol and sodium; and.are also a good source of fiber, protein, folate, magnesium, phosphorus and manganese. Green chili is a great source of vitamin C, vitamin A and potassium, as are the shallots. Shallots are also a good source of folate, vitamin B6 and manganese, while garlic has been proven to lower blood pressure and aid digestion. Finally, cayenne increases metabolism.
In short, your body - and soul - will thank you for this delicious soup.

White Chicken Chili w Green Chili

3 chicken breasts (about 1.5 lbs)
3 cups chicken broth
2 4oz cans of green chili or 8 oz frozen Hatch Green Chile (always preferred)
2 shallots
6 cloves garlic
2 t olive oil
1 t oregano
1 t cayenne
1 T cumin
2 cans white beans ( I used Great Northern)
1 bunch cilantro
pepper jack cheese

Bake salted and peppered chicken breasts at 350 til done - about 20 minutes. De-glaze pan with 2 cups chicken broth. Add 2 4oz cans of green chili, chopped. Shred chicken and set aside.
In a bigger pan/Dutch oven, sauté minced shallots and garlic in olive oil til soft over medium-high heat. Add spices and mix with wooden spoon for 30 seconds, being careful not to scorch. Add remaining cup of broth and simmer for 5 minutes. Add chicken-green chile mixture and 1 can of beans. Puree remaining can of beans and add to chili to thicken. Bring to a boil and simmer for 20 more minutes. Serve with a 1/4 cup chopped cilantro mixed into individual bowls of soup and top with shredded pepper jack, to taste.