Eggs Benedict with Hollandaise Sauce

This dish is very easy to make.... and can be made without the Black Forest Ham and be more of a vegetarian dish....

I made this this morning, and here is how:

ingredients:

english muffins

butter

eggs

asparagus

lemons

paprika

ham optional

this recipe is for two people:

in a small sauce pot melt about 4 tablespoons of real butter. when it is melted turn the heat off. separate four eggs from their whites. but sure to get that little white stuff too. you only want the yolk. i do this with my hand like i am rolling a ball in my palm until the whites fall away (i keep the egg whites for an egg white omlette or for baking).

poach four other eggs or two for however many peoople you have.

i have an egg poacher, but you can also poach them over water in a covered sauce pan.

when the eggs are poached, i lift them and steam the asparagus at this time.

toast the split english muffins.

squeeze one lemon and set aside.

if ham is used, do not butter the muffins. if ham is not used, butter the muffins.

now go back to your butter. the butter should be warm. lift the sauce pot away and wisk in the yolks. above the heat, warm the mixture. hold it above the flame by about four inches. when it is warm to the touch, be careful not to cook the egg (if you do you will know it, and you will have to start all over), just get it really warm, wisk in the lemon and it will become creamy with the lemon juice. keep wisking about the heat to get warm again. give this task to someone while you do the following:

on a plate arange the english muffins. by now the asapagus is done. drain and put next to the muffins. lay your ham and then egg on the muffin. or just egg. then pour the hollandaise sauce over the egg and asparagus and sprinkle paprika over the top.

enjoy.

i would be happy to make this for anyone at any time. it is also good with poached salmon instead of ham.

Cornish Game Hens with Vegetables

I am posting this not because it is a creative dish, but because the cost of the ingredients are next to nothing. The cornish game hens are always on sale at Winco (at least here)for less than two dollars each, and the vegetables you probably already have on hand. With the current economy, who doesn't want more ideas for ways to save?

-Two Game Hens (one per adult if you are serving more)
-salt and pepper
-olive oil
-your favorite seasonings.
-two large handfuls of baby carrots
-4 red potatoes, quartered
-1/2 white onion, chopped
-1 celery stick, chopped

Preheat oven to 350 degrees. Boil potatoes and carrots for no more than five minutes, drain. Place potatoes and carrots in a bowl with the onion and celery, toss. Spray or coat baking dish with olive oil. Place the game hens, centered, in the dish. Arrange the vegetables around the hens in the dish.
Lightly sprinkle the ingredients with olive oil, salt and pepper, and seasoning. I used pasta seasoning and anise. I think thyme or rosemary would be delicious. Bake until vegetables are soft and hens are golden brown.

Kalamata Pasta

I love any kind of pasta, and this is a
simple, low-calorie vegetarian dinner.

Ingredients
1 jar of Kalamata olives (cut olives in half)
1 clove garlic
1 can diced tomatoes
dash basil
dash oregano
dash thyme
1 chopped onion
1 TBSP olive oil
1/2 pound mushrooms
asiago cheese (can be substituted if you prefer another cheese)
bow tie pasta or other type

Directions
Cook pasta according to package directions (any type pasta will work). While pasta is cooking, sautee onion in 1 tbls. of olive oil just until tender, then add garlic and sautee until tender. Add cut Kalamata olives to sautee. Add 1 can diced tomatoes with juice, dash of basil, oregano, thyme, salt and pepper to taste. Drain pasta. Pour tomato mixture over pasta and sprinkle with Asiago cheese.

Baked Monterey Chicken

I love chicken, and it's fun finding different things to do with it. I have also become a big fan of casseroles, and this is my latest find.

Ingredients

4 boneless, skinless chicken breasts
1 32oz can crushed tomatoes
1 can whole ortega chilies, drained, cut open, and seeded
2 cups sliced mushrooms
1 cup chopped onion (optional)
1/4 tsp garlic powder
1/2 tsp Italian seasoning
2 cups shredded Monterey Jack cheese
Olive oil


Directions
In large skillet, saute onion and mushrooms in olive oil until almost tender; remove with slotted spoon and set aside. Pan sear chicken in olive oil until juices almost run clear. Remove, drain and cut each in half. In bowl, mix garlic powder and Italian seasoning with crushed tomatoes; stir in mushrooms and onion. Preheat oven to 350F degrees and spray a 2-quart casserole with nonstick cooking spray. In casserole, layer half the crushed tomato mixture. Sprinkle on 1 cup of the cheese. Lay chicken pieces on top of cheese. Cover with remaining crushed tomato mixture, chilies, and remaining cheese. Bake 30 minutes.
Serve over rice or pasta.

shrimp and orange roughy soft taco

A few days before Christmas i made shrimp and fish tacos. I simplified things by chopping up scallions, tomato and avacado and got some green salsa and sour cream ready for the side. i lightly panko breaded the shrimp and orange roughy and quick fried them in a mixture of sesame, oil and coconut oil. i sued spring salad mix for the greens. yum. the shrimp tasted like coconut shrimp and paul loved it. it was so good.

Haxelnut Shortbread Sticks

Aunt Mona sent out an email article from Epicurious containing several holiday baking recipes. I have baked five of those recipes to date, and this is by far my favorite *and a bonus* the easiest and fastest to make. I know this does not exactly follow the theme of this blog, but I think it appropriate for the season.

* 1 cup all purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1/3 cup sugar
* 1/2 cup finely ground husked toasted hazelnuts (about 2 ounces)
* 1 teaspoon vanilla extract


* 4 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
* 1/3 cup coarsely chopped husked toasted hazelnuts


Position rack in center of oven and preheat to 325°F. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in 1/2 cup finely ground hazelnuts and vanilla. Beat in flour mixture until just combined.

Shape dough by tablespoonfuls into 3-inch-long logs. Place on prepared baking sheet, spacing 1 inch apart. Bake cookies until light golden brown around edges, about 20 minutes. Cool on baking sheet 5 minutes. Transfer to rack; cool cookies completely.

Stir milk chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Place 1/3 cup coarsely chopped hazelnuts in small bowl. Dip 1 end of cookie into melted chocolate, then into coarsely chopped hazelnuts. Return to rack. Repeat with remaining cookies. Let stand until chocolate is set, about 1 hour.

Crock Pot Mexican Casserole

2 lbs. ground beef
1 6 oz. can tomato sauce
1 pkg. taco seasoning
4 - 6 oz.'s of diced ortega chilies
10 oz. can of diced tomato
1 - 2 lbs. grated cheddar cheese (or whatever you prefer)
8 - 10 flour tortillas

*You can also substitute the ground beef for chicken (cooked and chopped), the tomato sauce for cream of celery soup, and the diced tomatoes for double the chilies, and usually change the cheese to jack - I make this recipe often and we tend to prefer the chicken.

Brown the meat and add in the taco seasoning, tomato sauce, chilies, and diced tomato.
In the crock pot put a ladle full of meat mixture on the bottom then layer 2 tortillas, meat mixture, and cheese. Repeat tortillas, meat, and cheese as many times as you have ingredients for. The crock pot is the perfect pot for this recipe because of its round shape and depth. Top with two tortillas and cheese.
Heat on High for about 1 1/2 hours.
I always have sour cream and salsa on hand for the meal, and this is a meal that is even better as leftovers.