Eggs: 4 large eggs are beaten with half and half to create the egg mixture that soaks and softens the bread.
Half and half: Is ideal for the egg mixture but you can also use whole milk. Try to avoid skim milk if possible, it will deliver the least creamy French toast.
Cinnamon: Is a must or French toast! It adds a fabulous depth of flavor.
Vanilla: Is used in both the egg mixture and the cream cheese filling. Use quality extract for the best flavor.
For frying: Butter and a neutral oil such as vegetable oil are both used to fry the French toast to create the tantalizing buttery crust. The butter adds the flavor and the oil prevents the butter from burning.
The Filling
Cream cheese: Is the “cream” in the creamy filling! You’ll need one 8-ounce block that’s very soft so it mixes up smoothly.
Powdered sugar: Sweetens the filling. Don’t use granulated sugar or it will taste grainy.
Lemon juice: Brightens up the filling and compliments the strawberries.
Strawberries: 8 ounces, or 1 heaping cup for the filling. It doesn’t sound like a lot, but you’ll slice the strawberries thinly so the little becomes the perfect amount.
Granulated Sugar: Is mixed with the strawberries so they soften and release some of the juices.
Directions
Macerate the strawberries. We want to soften the sliced strawberries first so they become super sweet and juicy. To do this, simply add a few tablespoons to the sliced strawberries and stir to evenly coat. Set them aside to work their magic, preferably 10 minutes, while you make the cream cheese filling and egg mixture.
Make the cream cheese filling. Add the cream cheese, sour cream, lemon juice, powdered sugar and vanilla extract to a large bowl. Beat with a hand-held mixer until smooth, scraping down the bowl as needed.
Step 3
Make egg mixture. Add the eggs, half and half, cinnamon and vanilla to a shallow dish like an 8×8 pan or cake pan. Whisk thoroughly until combined.
Step 4
Assemble: Spread a thick layer of cream cheese filling on one side of sliced bread, leaving ¼-inch border all around. Arrange strawberries in an even layer on top of the cream cheese. Spread another layer of cream cheese on a new slice of bread and place it on top of the strawberries (cream cheese side down) to form a sandwich. Repeat to make 5-6 sandwiches total.
Batter: Melt 2 tablespoons butter in a large nonstick skillet over medium heat along with a drizzle of vegetable oil. Dip one sandwich into the egg mixture and turn to evenly coat then transfer to the skillet. Repeat with a second sandwich.
Step 5
Pan fry: Cook for 2-3 minutes per side, or until golden brown and crispy on each side. Repeat with remaining sandwiches. Serve warm!
1 medium head cauliflower, cut into 1-inch florets (about 6 cups)
1/2 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded cheddar cheese
1 large egg
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
Marinara sauce, optional
Directions
Preheat oven to 425°. Process cauliflower in batches in a food processor until finely ground. Microwave, covered, in a microwave-safe bowl on high until tender, about 8 minutes. When cauliflower is cool enough to handle, wrap in a clean kitchen towel and squeeze dry. Return to bowl.
Meanwhile, in another bowl, mix cheeses together. Stir half cheese mixture into cauliflower; reserve remaining cheese mixture. Combine next 6 ingredients; stir into cauliflower.
Step 3
On a baking sheet lined with parchment, shape cauliflower mixture into an 11×9-in. rectangle. Bake until edges are golden brown, 20-25 minutes. Top with reserved cheese; bake until melted and bubbly, 10-12 minutes. Cut into 12 breadsticks. If desired, serve with marinara sauce.
Preheat oven to 400°. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, until tender, 40-50 minutes. When cool enough to handle, scoop out pulp; set aside.
In a large saucepan, saute onion and garlic in oil over medium heat until tender, 2-3 minutes. Add the flour, salt, curry powder and cayenne until blended. Stir in broth; add bay leaf. Bring to a boil; cook and stir until thickened, 2 minutes. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature.
Step 3
In a blender, combine half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving. If desired, sprinkle with additional fresh cilantro.
Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade.
Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.
