Eggs Benedict

this is my first time making eggs benedict! i actually never even had it before my husband suggested i make it for breakfast last week. i must admit the hollandaise sauce did not come out like i thought it would it wasnt thick at all! but still tasted very good! i dont know what i did wrong i let it sit and thicken but that didnt work. poaching the eggs was the easy part for me which was also another first for me!

For the Hollandaise Sauce:

4 egg yolks
½ cup very hot water
¼ teaspoon cayenne pepper
½ teaspoons salt
1 ½ cups clarified butter

Over medium heat, in the top of a double boiler, add egg yolks, cayenne, salt, and ½ of the water. Stir until mixture reaches the consistency of mayonnaise. Remove from heat. Alternating the water and butter, starting with the water, slowly add the remaining hot water and butter, whisking constantly, until gone. Adding more water will thin the sauce, adding more butter will thicken the sauce. The sauce will get thicker the longer it sits. Keep the sauce warm until ready to serve.

For the poached eggs:

2 large fresh eggs
1 teaspoon distilled white vinegar

Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add the vinegar. Carefully break eggs into simmering water. Cook for about 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and gently place them on a plate. Keep eggs warm until serving.

To finish the Eggs Benedict:

2 pieces Canadian bacon
1 English muffin
Softened butter, for spreading on English muffin
1 tablespoon chopped chives

Brown the Canadian bacon in a medium skillet over medium-high heat and toast the English muffins.

Spread toasted muffins with softened butter, and top each muffin half with a slice of bacon and one poached egg. Drizzle with Hollandaise sauce and sprinkle with chives. Serve immediately.

Baked Onion Rings

OK who doesn't love onion ring!? i know i do and these are just 76 cals per serving regular deep fried onion rings are about 276 per serving and 15 grams of fat! I've seen this recipe floating around on foodgawker and other blogs. i found this one on Ginas skinny recipes.

 i didn't read the recipe before i started and it said on the 1st step leave the rings in the buttermilk for 1-2 hours in the fridge well i didn't have time for that so i just dunked them in and hoped for the best. it definitely worked. i bet if i left them for 2 hours they would of been way better!

i also made these with some turkey burgers too.

Low Fat Baked Onion Rings
Adapted from Ginas skinny recipes
Gina's Weight Watcher Recipes
Servings: 2 • Serving Size: 1/2 • Old Points: 1 pt • Points+: 2 pt
Calories: 74.7 • Fat: 0.6 g • Carb: 14.7 g • Fiber: 1.6 g • Sugar: 1.7 g • Protein: 2.9 g

• 1 medium onion, sliced into 1/4 inch rings
• 2 1/4 cups low fat buttermilk
• 1/2 cup panko bread crumbs
• 1/4 cup Italian seasoned whole wheat bread crumbs
• 1/4 cup crushed corn flake crumbs
• salt to taste 
• olive oil baking spray 

Place

 slices of onion in a shallow dish. 

Pour

 the buttermilk over the top and let them 

soak 

for about 1 - 2 hours, refrigerated.

Preheat oven to 450 degrees. Line baking sheet with parchment paper or foil.
Combine panko, bread crumbs and corn flakes in a large dish, season with salt.

Dip each soaked onion ring into the crumb mixture; coat well. Place rings onto two cookie sheets. Lightly spraywith oil. Bake about 12 minutes or until golden brown. Serve immediately.

Hawaiian Turkey Burgers

i just realized on blogger making my photos x-large makes them blurry! so now they will be large from now on!

these burgers a freaking amazing! my husband said it was the best burger hes ever had he didn't even know they were turkey even though that's all i make. (he ate 5!) i found this recipe over at our best bites and they have this amazing teriyaki sauce i made myself instead of buying it. i love how thick it was! 

1 lb. lean ground turkey

1/2 c. dry bread crumbs

1/2 c. red or green bell pepper, minced (about 1/2 medium bell pepper)

1/2 c. thinly sliced green onion

1 tsp. finely chopped fresh ginger root

1 small can pineapple slices; reserve juice

1/2 tsp. Kosher salt

Thick Teriyaki sauce (like Kikkoman or this recipe)

4 hamburger buns 

Gently combine turkey, bread crumbs, bell pepper, green onion, ginger, 1/4 c. reserved juice from pineapple, and salt. Form into 4 deliciously large patties. Chill until ready to cook.

you could put these under the broiler in your oven, a grill pan on your stove top, or just a frying pan. If desired, grill pineapple in last 5 minutes of cooking. Baste burgers with Teriyaki sauce during last two minutes of cooking. i served it up with cilantro lime jasmine rice .

Wookiee Cookies

a fun fact about me I'm a huge Star Wars nerd! basically my whole family is my dad is the biggest! i love all science fiction including Star Trek! i have both star wars cookbooks the 2nd one is from the prequel trilogy. it isn't as good as the 1st one. i bought it years ago even before i really starting cooking and baking. this cookie was probably the 1st cookie i made from scratch then. i love the greedo burritos i have the recipe on here! i also collect star wars stuff i just bought the sandwich cutter from williams-sonoma . i haven't gotten them in the mail yet.

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted butter, at room temperature
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
1 ½ teaspoons vanilla extract
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips 

1. Preheat the oven to 375º

2. Put the flour, baking soda, salt, and cinnamon in a mixing bowl. Stir with the wooden spoon until well mixed. Set aside.

3. Put the butter, brown sugar, and granulated sugar in another mixing bowl. Using the electric mixer set on high speed, beat together until well blended and creamy, about 3 minutes. Beat in the eggs and vanilla extract. Add the flour mixture and stir with the wooden spoon until blended. Stir in the chocolate chips.

4. Scoop up a rounded tablespoonful of the dough and drop onto a baking sheet. Repeat until you have used up all the dough. Be sure to leave about 1 inch between the cookies because they spread as they bake.

5. Using pot holders, put the baking sheets in the oven. Bake until golden brown, about 10 minutes.

6. Again, using pot holders, remove the baking sheets from the oven. Lift the cookies from the baking sheets with a spatula, and place on cooling racks. Let cool completely. 

Makes about 3 dozen cookies.

California Pizza Kitchen Avocado Club Egg Rolls

yup i made these! my husband and i have a favourite restaurant its California pizza kitchen! the last time we visited FL we got to eat there at coconut point. so good! i also have the recipe for the California club pizza that i made last valentines day for my husband and i. i found this recipe for the egg rolls on the foodie project for the CPK family cookbook! i found out about the cookbook last year they also sell them at the restaurant.  of course these are amazing they are easy to make i was confused at 1st about the egg wash part you don't need to brush the whole egg roll before frying.

8 Egg roll wrappers (6-inch square)

• 1 Grilled Chicken breast, diced 3/8 inch
• 2 large Roma tomatoes, seeded and diced 1/4 inch
• 1/4 cup Cooked bacon, chopped (1 to 2 strips)
• 2 ounces Monterey Jack cheese, grated
• 1 medium Ripe Hass avocado, peeled, pitted, and sliced
• 2 large Eggs
• 2 tablespoons cold water
• 2 tablespoons cornstarch
• 2 to 3 cups vegetable oil
• 4 large sprigs Italian (flat-leaf) parsley
• 1/4 cup Ranch dressing
• 1/4 cup Mayonnaise
• 1 tablespoon + 1 1/2 teaspoons hot sauce

i got a great yummy shot of my cheese! 

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1. Place the egg roll wrappers on a flat, dry surface with one corner of each pointing toward you (i.e., as a diamond, not a square).

2. Distribute the chicken, tomatoes, bacon, and  cheese on the wrappers in a row that is 1 1/2 to 2 inches wide and 5 inches long. Make sure that the filling is never less than 1 inch from the edge of the wrapper. Divide the avocado slices among the egg rolls, placing them on top of the cheese with the longer (skin) side toward you.

3. Stir the eggs in a small bowl to lightly liquefy. Add 2 tablespoons of cold water and beat with a fork until evenly mixed.

4. Working with one egg roll at a time, lightly brush egg wash over 1/2 inch of each side of the wrapper. Fold the corner closest to you over the filling, pressing down and pulling tight toward the center. Press the left and right corners down to seal the edge. Lightly coat the 2 bottom corners with egg wash, then fold right and left corners inwards over the filling, pressing down to seal the edge. Add additional egg wash to the top corner creases and press down to seal. Continue rolling into a compact roll, pressing lightly to seal all edges.

5. Line a 9 x 13-inch baking dish with waxed or parchment paper. Sift half the cornstarch over the paper, and place the finished egg rolls in the dish, making sure they do not touch one another.

6. Heat the oil to 375° F in a deep 10-inch skillet. Fry the egg rolls, making sure that they are not touching (you may have to do this in 2 batches), for about 1 1/2 minutes. Turn with tongs, and fry for another 1 to 1 1/2 minutes, or until the egg rolls are golden brown all over. Remove with tongs and drain completely on paper towels. Cut each egg roll in half diagonally and garnish each pair with a sprig of parsley.

7. Make Ranchito Sauce by whisking 1/2 cup of ranch dressing with the mayonnaise and hot sauce. Serve the egg rolls with the Ranchito Sauce in one bowl and the remaining 3/4 cup ranch dressing in another bowl on the side for dipping.

i had a little light trouble today since its cloudy and rainy!

Buffalo Chicken Stuffed Peppers

on our last food shopping trip i found of bag of peppers reduced for 1.94 there was about 7 in the bag! Score! so we got them! we pretty much have a bunch of chicken still and i have tons of recipes in mind for chicken! i came up with this last min. i was going to just put chicken in the peppers with some laughing cow cheese.


1/2 cup uncooked white rice
3 large red or green peppers, tops removed and seeded
2 chicken breasts
1/2 cup dices onion
1/2 cup chopped celery
1 cup red hot sauce
1/4 teaspoon garlic powder
1 tablespoon dried italian seasoning
2 teaspoons dried parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crumbled blue cheese
3 2% pepper jack cheese slices


Pre-heat the oven to 350 degrees.

Heat a large pot of water (not completely filled) and boil. Add chicken and boil for about 20 minutes or until the chicken is completely cooked. Shred the chicken (or you can cut into chunks and put through your food processor). Put aside.

Cook the rice as per package directions.

 saute onion and the celery in a sauté pan over medium heat. Drain. Add the remaining ingredients (except the blue cheese and pepper jack cheese) and simmer for about 10 minutes.

Add blue cheese into the meat mixture. Taste the mixture and if you prefer a stronger blue cheese flavor, add in more blue cheese.

Place green peppers on baking sheet.

Top each pepper with the pepper jack cheese.

Bake the peppers covered with foil for 45 minutes. (keep the foil from touching the cheese or it will pull the cheese right off.) Bake the pepper uncovered for approximately 15 minutes or until peppers are soft.

Greedo's Burritos

this recipe is from the star wars cookbook i got a long time ago in a galaxy far far away lol. anyways i use to make this all the time before i even met my husband. my husband and i love star wars and any mexican food.

this cookbook has some awesome recipes! 

1 can black beans
1 cup grated cheese
shredded lettuce
1 tomato
1 tablespoon olive or vegetable oil
1 1/2 pound ground beef
flour torts
1/2 cup black olives

preheat oven to 350
open can of beans and drain the liquid into the sink.set aside.
put the oil in the skillet brown the beef on medium heat
wrap torts in foil put into oven for 5 to 10 mins
add the beans to the meat stirring until beans are heated through
take torts out of oven
put all of your toppings on the tort. we also put on guac and sour cream.