Another favorite from my friend, Joy and her cookbook Bliss
Bagel French Toast
4 - 6 Large cinnamon, blueberry or plain bagels
(I used cinnamon sugar crunch bagels, found at only at Smith's)
4 to 8 oz. cream cheese
1 cup fresh or frozen berries
12 eggs
2 cups milk
1/3 maple syrup
Cut up bagels into cubes and place in a buttered 9x13 dish. Cut up cream cheese and place over bagels. Sprinkle berries on top. Mix eggs, milk and syrup. Pour over bagels, cover, and refrigerate overnight. Remove from fridge 30 minutes before baking. Preheat oven to 350 degrees, cover with foil and bake 30 minutes. Remove foil and bake 30 minutes more.
Serve with following Berry Syrup - or one of your favorites.
Berry Syrup
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 cup mixed berries (fresh or frozen)
1 Tbsp butter
Mix sugar, cornstarch and then water. Boil over medium heat for 3 minutes, mixing well. Stir in berries and reduce heat. Simmer 8 -10 minutes. Remove from heat and stir in butter until melted. Serve warm.
Tuesday, February 17, 2009
Chicken Pesto Lasagna
The following recipe came from a brand new cookbook that just came out called Bliss. The author/chef's name is Joy Bouck and she is from Farmington, UT. She is one of the nicest people! The minute you meet her, you feel like you are best friends. Check out her website http://www.joyinthekitchen.com/ . Her cookbook is darling and full of yummy things.
Chicken Pesto Lasagna
3 chicken breasts, cooked and shredded
9 - 12 lasagna noodles
3 cups shredded mozzarella cheese
1 cup freshly grated Parmesan or Romano cheese
2 16 ounce containers cottage cheese
2 eggs
2 1/2 cups prepared pesto sauce (see below)
3/4 cup toasted pine nuts
Preheat oven to 375 degrees.
Spray 9 x 13 inch casserole dish with non-stick spray
In a blender, puree cottage cheese and the eggs together until smooth.
cook the lasagna noodles to al dente. Drain and rinse with cold water. Spread a thin layer of pesto sauce on the bottom of the pan, then layer the noodles, pesto sauce, chicken, cottage cheese mixture, cheeses, and pine nuts. Repeat until all the noodles are gone, and end with cheese and pine nuts sprinkled on top.
Cover with non-stick foil and bake for 30 - 45 minutes, or until the lasagna is hot and bubbly all the way through.
Remove from the oven and let stand for 5 -10 minutes before serving.
Pesto Sauce
2 cups packed fresh basil
2 cloves garlic
2 tsp sugar
1/2 cup lightly roasted pine nuts
3/4 cup grated Parmesan
1/3 cup EVOO
1 tsp salt
In a food processor*, add all ingredients, leaving Olive oil (EVOO) until the last. Blend until it is the desired consistency that you want. If you want thinner, add more olive oil.
*You may also use a blender
Chicken Pesto Lasagna
3 chicken breasts, cooked and shredded
9 - 12 lasagna noodles
3 cups shredded mozzarella cheese
1 cup freshly grated Parmesan or Romano cheese
2 16 ounce containers cottage cheese
2 eggs
2 1/2 cups prepared pesto sauce (see below)
3/4 cup toasted pine nuts
Preheat oven to 375 degrees.
Spray 9 x 13 inch casserole dish with non-stick spray
In a blender, puree cottage cheese and the eggs together until smooth.
cook the lasagna noodles to al dente. Drain and rinse with cold water. Spread a thin layer of pesto sauce on the bottom of the pan, then layer the noodles, pesto sauce, chicken, cottage cheese mixture, cheeses, and pine nuts. Repeat until all the noodles are gone, and end with cheese and pine nuts sprinkled on top.
Cover with non-stick foil and bake for 30 - 45 minutes, or until the lasagna is hot and bubbly all the way through.
Remove from the oven and let stand for 5 -10 minutes before serving.
Pesto Sauce
2 cups packed fresh basil
2 cloves garlic
2 tsp sugar
1/2 cup lightly roasted pine nuts
3/4 cup grated Parmesan
1/3 cup EVOO
1 tsp salt
In a food processor*, add all ingredients, leaving Olive oil (EVOO) until the last. Blend until it is the desired consistency that you want. If you want thinner, add more olive oil.
*You may also use a blender
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