Friday, December 30, 2011
Eggs Benedict always looks and sounds so delicious while at the same time it scares me a little bit. The thought of the Hollandaise weirds me out a little bit, mainly because of all that butter and that if done wrong it can scramble the egg yolks. But I decided I had some time over the Christmas weekend so I gave it a shot. It came out delicious! and the timing wasn't nearly as difficult as I expected.
I did add a slice of tomato on each one and used deli ham instead of Canadian Bacon because I didn't have any and it was divine. I think I might try to do one with asparagus soon. mmmm so many combinations - why have I waited so long!
Eggs Benedict/Hollandaise Sauce
From: Pioneer Woman
2 English Muffins
4 slices Canadian Bacon
4 Whole Eggs & 3 Egg Yolks
2 Sticks Butter
1 Whole Lemon, Juiced
Cayenne Pepper to Taste
(Makes 4 English muffin halves)
1. Boil water. While the water is coming to a boil toast English muffins in Toaster or broiler. Can broil the ham with the muffins.
2. When water boils use either an egg poaching pan (which I don't have) or swirl water with a spoon in regular pan and drop in eggs (I slide them out of a ramekin to help the process). Cook eggs for about 2 1/2 - 3 minutes.
3. Melt 2 sticks(!) of butter until melted and sizzling but not boiling/burning. Separate 3 egg yolks and place them in the blender. Blend yolks together and then with the blender on low, SLOWLY pour in hot butter into the blender in a thin stream. When butter is gone, immediately begin adding lemon juice into blender. Then add Cayenne pepper (I didn't add very much, but will try adding more next time).
4. Place English muffins on the plate face up, layer on Canadian bacon (or ham) on each half. Then I added a slice of tomato on top of the ham. Place egg on top and then top with a generous helping of Hollandaise sauce.
Tuesday, December 27, 2011
I tried several new recipes over Christmas, some turned out fantastic, like this Honeymoon Bacon, and some turned out horrible (like a crockpot oatmeal I tried).
I have to be honest, I don't LOVE bacon like so many people do (like my brother David). I know there is a huge bacon craze going on right now, but I just can't get fully on board... mainly because sometimes the smell of bacon grease makes my stomach turn, but David has made us this honeymoon bacon several times and I loved it despite my weird aversion to bacon.
I decided to give this a try over the Holiday weekend since I decided to try a bunch of new recipes. It was so easy - just as delicious as I remembered! It is sweet and salty with a little bit of spice from the red pepper flakes. And since the bacon is baked it didn't make the whole house smell like bacon grease! I'm going to have to start making this more often - is everyday too often? Thanks Dave!
Red Pepper Flakes
1. preheat oven to 350 degrees. Line cookie sheet with foil. Place bacon on foil and put brown sugar over each strip of bacon, then sprinkle with red pepper flakes.
2. Cook bacon for 20-30 min. Place in broiler for 1-2 min if you like bacon crispy. Serve.
Monday, December 19, 2011
After making the Pumpkin Cake Pops for Halloween, I knew I wanted to try some for Christmas. I found this version on Pinterest. They seemed simple enough so I did my rendition of them. I think they turned out quite cute (although I had a hard time taking a picture of them in the plastic bags). I'm sure if I had more patience they would have turned out a little more uniformed.
Rudolph Cake Pops
From: adapted from Bakerella
Cake Mix (and eggs and oil according to directions)
One can frosting
1 lb milk chocolate candy melting wafers
black food safe markers
light brown pipe cleaners (I cut mine in half)
1. Bake cake according to directions in 9x13 pan. Let cool completely.
2. Crumble cake very small into large bowl. Add about 2/3 can of frosting and mix together with hands until evenly moist. May need to add a little more frosting if needed, but should not be overly moist.
3. Shape mixture into balls and place on wax paper on a cookie sheet. Refrigerate for 2 hours or freeze for 15-30 min.
4. Melt the milk chocolate wafers. Dip end of sucker stick in melted candy coating and then into the cake ball. place back on cookie sheet and repeat with rest of balls (this part helps keeps the stick in the cake ball).
5. Then dip each ball in the melted wafers and tap lightly to remove excess candy coating. Place bake on the cookie sheet and gently pus a red m&m to the front of the ball.
6. After candy coating has hardened, draw on eyes food safe markers. Place each cake ball in a small clear bag and tie with pipe cleaners and mold into antlers.
Thursday, December 15, 2011
I usually just bring a hard boiled egg to work for breakfast (yes as my friends pointed out, I'm 'that girl' that brings and egg and stinks up the office), but occasionally I mix it up and make smoothies before work. Until I get sick of the mess I have to clean up with the smoothies. And every once in a while I want to branch out from my 2 old standby weekday breakfasts. This one caught my eye a while back on Tasty Kitchen. I really enjoy the heartiness of these and the mixture of a bunch of different items. These are a great fall back when I'm in a rut for breakfast ideas!
Breakfast To Go
From: matthewsfam via Tasty Kitchen
1 cup Fat Free Milk
1 Pinch salt
1/2 cup dry Whole-wheat Couscous
Frozen Mixed Berries
12 oz, weigh vanilla yogurt
1/2 cup granola
1. In a small saucepan, bring milk and salt just to boiling stir in couscous. Reduce heat and let stand, covered, or 5 minutes.
2. Divide couscous among six plastic cups or to-go containers with lids. Top each with frozen berries and yogurt.
3. Cover and chill overnight. Top with granola before serving.
Monday, December 12, 2011
I made Scotcheroos a couple weeks ago and couldn't believe I hadn't posted them yet. These are a family favorite and are perfect for the upcoming holidays!
From: My Mom
1 cup white Karo Syrup
1 cup sugar
1 cup peanut butter
6 cups rice crispies
6 oz Semi-Sweet Chocolate Chips
6 oz Butterscotch chips
1. In a large pot add Karo Syrup, Sugar, and peanut butter. Turn heat to medium high and stir until bubbly.
2. Once bubbling, remove from heat and stir in rice crispies until all Rice Crispies are covered. Spread into 9x13 inch pan
3. Heat Chocolate chips and butterscotch chips in the microwave at 30 second intervals until melted. Spread over rice crispy mixture. Let stand until bars have cooled. Cut and serve.
Thursday, December 8, 2011
I've had bacon wrapped dates at several friends' houses and always wanted to try them. I made them a couple weeks ago and they were so easy and delicious. They would be a great app for a holiday party!
Bacon Wrapped Dates
Bacon (cut each slice in thirds)
1. Pre-heat oven to 375 degrees. Place foil on a cookie sheet and spray with cooking spray.
2. Cut a slit in each date. Stuff with Parmesan and wrap a piece of bacon around each one. Secure with a toothpick and place on pan.
3. Place in the oven for 5 minutes and flip. Then cook for 243 minutes more until bacon is at desired crispiness.
Monday, December 5, 2011
This is a smoothie that Bill and I will make for breakfast sometimes. We do different variations of this, but this is the base of both of them.
Strawberry Banana Smoothie
Frozen (or fresh) strawberries
ground flax seed
3-4 ice cubes
1. Add 3 large spoonfuls of vanilla yogurt and 1-2 cups of orange juice to the blender. Add 1 banana, 1/2 cup of frozen strawberries (or fresh if you have them), 1 Tbsp ground flax seed, and 3-4 ice cubes to blender and blend all together until smooth.
Thursday, December 1, 2011
I'm a fool for anything Mexican, and slow cooker tacos are right in my wheelhouse. I loved that I could take 5 minutes in the morning, and when I got home I just got out the tortillas and toppings and was ready for dinner. I had been wanting to try the Philadelphia cooking creme, and was glad to try it out. The Santa Fe flavor was delish, but I may try using a different kind of tomatoes next time... maybe Rotel?
Slow Cooker Creamy Tacos
From: A Year of Slow Cooking
2 Lb chicken breast (mine were frozen)
1 (14.5 oz) can fire roasted tomatoes
1 (10 oz) container Philadelphia cooking creme - Santa Fe flavor
tortillas and taco fixins
Optional add ins: 1 cup frozen corn, 1 can black beans (drained and rinsed)
1. Place chicken in a 4 quart slow cooker. Add the entire can of tomatoes. Scrape out all the cooking creme and add to slow cooker.
2. Cover and cook on low for 6-8 hours (mine was more like 9-10). Shred chicken with a fork, stir well and serve in tortillas with toppings.