Thursday, September 15, 2011

Praline-Pecan French Toast

I always get excited when the first Fall editions of my magazines appear in the mailbox.  They're always full on tasty recipes and gorgeous fall decorations.  When my Southern Living arrived in the mail 2 weeks ago, I dogeared several recipes to try once the weather cooled down.  Little did a know that a couple days of cooler weather were just around the corner.  Hooray!!

So last Friday night, while The Hubs watched football, I pulled out my Southern Living and decided to try one of the fall recipes before the 100 degree heat showed back up.  
I couldn't resist the Praline-Pecan French Toast.  It's one of those breakfast dishes that you can whip up the night before and then bake in the morning.  It would be perfect if you're having company stay over.  Especially since it smells heavenly while in the oven.  

*Note: I only made a 1/2 recipe since only The Hubs and I would be enjoying this french toast.  However, I've given the full recipe measurements below.


  • 1 (16-oz.) French bread loaf
  • 1 cup firmly packed light brown sugar
  • 1/3 cup butter, melted
  • 2 tablespoons maple syrup
  • 3/4 cup chopped pecans
  • 4 large eggs, lightly beaten
  • 1 cup 2% reduced-fat milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract 



1. Cut 10 (1-inch-thick) slices of bread. Reserve remaining bread for another use.

2. Stir together brown sugar and next 2 ingredients; pour into a lightly greased 13- x 9-inch baking dish. Sprinkle with chopped pecans.

3. Whisk together eggs and next 4 ingredients. 

4. Arrange bread slices over pecans.

5. Pour egg mixture over bread. Cover and chill 8 hours.

6. Preheat oven to 350°. Bake bread 35 to 40 minutes or until golden brown. 

7.  Invert baking dish onto a serving tray, letting the brown sugar mixture pour over the french toast.  Serve immediately.

*Sorry for the poor photography.  It was really dark in my kitchen at 11pm while I was prepping this.

Tuesday, September 13, 2011

Hatch Green Chile Chicken Enchiladas

I have but one excuse for my lack of blogging: Pinterest.  Y'all, I'm addicted!  That site just sucks you in.  The Hubs hates it because I'm constantly showing him things and saying, "I want in our next house!" or "Ooohh!  I need to buy this."  My goal this week is to catch up on the many blog posts I have recipes & pictures for, but have yet to type out.  

We'll start with Hatch Green Chile Chicken Enchiladas.  

A couple of weeks ago, when The Hubs suggested we go to Central Market, they happened to be having their Hatch Chile Festival.  If any food could be made with hatch chiles, they had it.  One of the things they were sampling were these Hatch Green Chile Chicken Enchiladas.  The Hubs took one bite of the samples they were giving away and declared it delicious.  So, I snagged one of their recipe cards and told him I'd make them some time soon.  Much to my surprise - and delight - when I looked at the recipe card, it called for FOUR ingredients.  Four.  That's it.  These enchiladas just might be one of the easiest dishes I've ever shared.  

And The Hubs was right...they are delicious!


*  1 lb. shredded cooked chicken
*  1 can Hatch Green Chile Enchilada Sauce
*  2 cups shredded Monterrey Jack Cheese (or Mexican Blend)
*  10 - 6" tortillas, corn or flour


1. In a mixing bowl, combine the shredded chicken, 1/2 cup Hatch Sauce and 1 cup of cheese.

2.  Spread 1 cup of Hatch Sauce in a 13"x9" baking dish.

3.  Place 1/4 cup of meat mixture in the center of each tortilla.  Roll up and repeat with remaining tortillas.

4.  Place tortillas, seam-side down, in baking dish on top of the Hatch Sauce.  Top with remaining Hatch Sauce and cheese.

5.  Bake at 350 for 20-25 minutes.  Serve immediately.

My Tid-Bits:

* Thank you Central Market for a great, easy recipe!

* The original recipe calls for flour tortillas; however, The Hubs & I both prefer corn tortillas.  I made the recipe with both to see which we like better.  Both were good, but we like the corn better.

* The number of tortillas you will use will depend on how full you make your enchiladas.  I used a heaping 1/4 cup for each.

* If you'd like to spruce these up a little more, serve with sour cream & chopped cilantro.