Cooking in Pajamas

1 French baguette 4 Tbsp Butter, melted 3 Large eggs 1 1/3 c. Milk 1/4 Tsp Salt 2 Tbsp Sugar Vanilla extract Cinnamon Nutmeg Brown sugar Preheat oven to 425˚F. Lightly butter a 13"x9" glass baking dish. Cut the baguette into 1 inch slices and discard the end pieces. Arrange the bread in the baking dish in 1 layer, squeeze them slightly to fit if necessary. In a bowl, add the eggs, milk, sugar, salt, a dash of vanilla and sprinkle some cinnamon and nutmeg. Whisk them together until well combined. Pour the mixture evenly over the bread. Refridgerate for about 30 min, then flip the bread to soak the other side for at least another 30 min - 1 hour. Note: This can prepared overnight to save time in the morning. Bring the soaked bread to room temperature (approximately 15 min). Sprinkle bread with a little bit of brown sugar. Bake for 20-25 min, until the bread is puffed and golden at the top. Serve immediately with maple syrup. My comments: I love french toast but it has never b...

2 tbsp Olive oil 1 c. Orzo pasta 1 can Chicken broth (14.5 ounce) 1/2 c. Red onion, chopped 1/4 c. Fresh basil, chopped 1/2 c. Parmesan cheese, grated Salt and pepper to taste Vegetarian option: substitute the chicken broth with a vegetable broth. Heat the olive oil in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes. While the orzo is cooking, chop up the fresh basil and set aside. Soften the red onion in a small frying pan using a little bit of olive oil. Set aside. When the orzo is cooked, stir in the red onion, fresh basil and the parmesan cheese. Season with salt and pepper. My comments: I made myself a little herb garden this summer and I was desparately looking for recipes to use my fresh herbs. I wanted to explore new recipes with herbs I'm growing and my hubby came across this easy pasta side dish usin...