1/2 C Fat Free Milk (milk)
1/4 C Whole Milk (cream)
3 T Butter
2 T Sugar
1 t Vanilla
1/2 C Chocolate Chips
2 Eggs (1 egg)
8 Slices Bread (you choose what kind, we used white)
Place chocolate chips in a mixing bowl. In a saucepan mix milk, whole milk, butter, sugar and vanilla. Heat over meduim heat and bring to a simmer. Once heated pour over chocolate chips and let sit until chocolate is melted, about 5 min. Add 2 eggs for richness (if using cream only use one egg), and mix thoroughly. Cut bread diagonally and layer in greased 9x5 baking pan. Pour chocolate mixture over bread, cover and let sit in regrigerator for 2 hours. Remove from refrigerator and let sit 30 minutes. Bake 30 minutes or until golden brown at 375. Top with your favorite topping, we used whip cream.
Fish and White Bean Tostadas
1 lime (zested & juiced) ( I like lime so I doubled the lime)
2 cloves garlic
2 T extra virgin olive oil
kosher salt & pepper
1 pound white fish (tilapia, flounder, sole, no skin)
8 (6 inch) corn tortillas (we used wheat and corn)
Sauteed White Beans (recipe to follow)
1/2 C shredded purple cabbage
Pineapple & Avocado Salsa (recipe follows)
Sour cream for garnish (we left this off)
In a small bowl mix lime zest, juice, garlic, olive oil, salt & pepper. Cut fish in cubes and place in zip-loc bag. Pour mixture over fish and let marinade for 15-30 minutes.
Remove fish from bag place on greased cookie sheet and broil for 4-5 minutes until cooked through.
In frying pan heat 2 T oil and fry tortillas until crispy (other option is to deep fry in oil) Drain on paper towels and salt while still hot.
to assemble layer each tostada with beans, fish, cabbage and salsa. Garnish with sour cream and squeeze a lime wedge over fish.
Sauteed White Beans
2 T Olive Oil
1/2 white white/yellow onion finely chopped
Kosher Salt
1 clove garlic minced
1 t ground cumin
1/2 C white wine
1 1/2 C cooked navy beans
2 T chopped fresh oregano leaves (or 2 t dried)
Fresh ground pepper
In a medium pan heat oil until hot, add onion, pinch of salt and saute until soft. Add garlic and cumin, cook 2 more minutes. Raise heat add white wine, cook until half reduced. Stir in beans and oregano season with salt and pepper. Cook 15 minutes. Transfer to a bowl and serve.
Pineapple and Avocado Salsa
1 can pineapple tidbits
1 T lime juice
1 T honey
1 T olive oil
1 small jalapeno (seeds removed & diced)
Kosher Salt
1/2 red onion finely chopped
1 medium avocado
2 T cilantro leaves
In medium size bowl mix 2 T pineapple juice, lime juice, honey, olive oil and jalapeno. Season with salt and pepper to taste. Add pinepple and onion, mix. Add avocado and cilantro mix and let sit for 15 minutes.
