Peanut Butter and Banana French Toast

This sweet and creamy combination was famous at sandwich shops across the country in the 1950s.

8 slices soft white bread

¼ cup reduced-fat creamyor crunchy peanut butter

1 small banana, very thinly sliced

4 large eggs

3 tablespoons reduced-fat milk

1⁄8 teaspoon freshly ground black pepper

2 tablespoons butter

pancake syrup or honey, for serving

1. Arrange the bread on your work surface. Spread one tablespoon peanut butter on each of 4 slices. Top with banana slices. Cover with a second piece of bread.

2. Using the tines of a fork, press down around the outside of the bread to seal the 2 pieces together, enclosing the filling.

3. In a large bowl, whisk the eggs, milk, and pepper. Dip the sandwiches,one at a time, into the egg mixture, pressing down to saturate both sides. Turn the sandwiches over for a dunk on the second side if necessary. Don’t let the bread sit in the mixture for too long or it will get too soggy.

4. Melt the butter in a large nonstick skillet over medium heat. When the butter is melted and hot but not browned, add the French toast sandwiches. Cook for 2 minutes per side, until golden but not brown.Flip each sandwich over and cook for 2 minutes on the second side until golden.

5. Transfer to plates and serve with pancake syrup or honey.

kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

Southwest Rotisserie Chicken Wraps

Give your boring leftovers new life! This dish is a great way to up leftover chicken, but it is yummy enough that I have even made a fresh roasted chicken to use in this recipe.

1 whole rotisserie chicken, skin discarded, meat shredded with 2 forks
¾ cup canned black beans, drained and rinsed
1 (8.75-ounce) can whole kernel yellow corn, drained, or 1 cup frozen corn kernels, defrosted
½ small red onion, peeled, very finely chopped (about ½ cup)
½ cup fresh cilantro, stems discarded, leaves chopped
½ cup favorite bottled barbecue sauce, such as KC Masterpiece®
2 tablespoons low-fat mayonnaise
2 tablespoons parve sour cream, such as Tofutti brand Sour Supreme®
¼ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
6 (10-inch) flour tortillas
1 head Boston lettuce, leaves chopped (about 6 cups, loosely packed)
3 plum tomatoes, halved, seeded, cut into ¼-inch dice

1. In a medium bowl, toss the shredded chicken, beans, corn, red onion, and cilantro. Set aside.

2. In a separate bowl, whisk the barbecue sauce, mayonnaise, parve sourcream, salt, and pepper. Pour the sauce over the chicken mixture and stir to mix well.

3. The tortillas are easier to roll when they are warm, so heat each one for about 10 seconds in the microwave. Lay the tortillas flat on a work surface. Top with lettuce and tomatoes. Pile on 1 cup of the chicken mixture.

4. Roll and serve.

kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.