Hollandaise Sauce

It has been a while since my last recipe post, because after 70+ recipes, you start to run out of ideas. I love breakfast on weekends only because there’s no time during the week to prepare. Breakfast is the most important meal of the day and Eggs Benedict is one of my favorite morning time meals. I hope you enjoy this breakfast recipe as I much as I do.

Eggs Benedict and Home Fries

Ingredients

Hollandaise Sauce Recipe

• 3 egg yolks
• 1/2 lemon, juiced
• 1 teaspoon cold water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 cup butter (I use fat free butter)

Cooking Directions

• Dice 3 large potatoes and cook in a frying pan with olive oil. Add chopped onions, red peppers, tsp black pepper, tsp of salt when the potatoes are tender. Mix in ingredients and stir. Cook potatoes and ingredients for 10 minutes until onions and peppers are soft.
• Pouch your egg (crack open eggs in boiling water and cook for 5 minutes and let sit in water until Hollandaise sauce is done)
• Start cooking the Hollandaise sauce when you add the onions and peppers to the home fries
• In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes,  or until sauce is thickened.
• Cook some Canadian bacon
• Toast an English muffin
• Put a piece of Canadian bacon on an English muffin
• Put poached egg on Canadian bacon pour Hollandaise sauce on top

Serve and Enjoy!

Alfredo Sauce

Fettuccine Alfredo

Ingredients

• 1 pound of Fettuccine pasta
• 1/2 cup butter or margarine
• 1/2 cup heavy whipping cream
• 3/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/8 tsp pepper

Cooking Directions

• Put a pot of water up for your pasta before you start making the Alfredo sauce.
• Heat butter and whipping cream in 2 quart saucepan over low heat, stirring constantly, until butter is melted.
• Stir in cheese, salt, and pepper.
• You can also marinate 2 chicken breasts in Italian dressing for minimum 4 hours.
• Grill and slice chicken and put on top of Fettuccine and Alfredo sauce.
• If the sauce becomes too thick, add milk and stir.

That’s easy! Enjoy!

Preparing Turkey Chili

Turkey Chili Slow Cooking

Turkey Chili

Ingredients  

• 2 lbs Ground Turkey
• 2 cans Red Kidney Beans
• 2 cans (14 oz each) diced tomatoes
• 1 tbsp oregano
• 2 tsp Cumin
• 2 tsp Coriander
• 4 cloves garlic minced
• 1/2 an onion (white or Vidalia) finely chopped
• 1 Jalapeno pepper finely chopped
• 1 Habanera pepper finely chopped
• 1 Serrano pepper finely chopped
• 2 1/2  tbsp Chili powder

Cooking Directions

• In a large skillet brown turkey with peppers, onions, and garlic.
• When turkey is browned, add all spices mix well let cook for a couple more minutes.
• Place ingredients in a crock pot or slow cooker.
• Add both cans of tomatoes, and kidney beans (drain most of the juice from kidney beans only).
• Add 1/2 cup -3/4 cup of water cover and cook on low for about 4-5 hours.

Makes 4-6 servings

Enjoy!

Frying Chicken

Rice Arroz Con Pollo

Arroz Con Pollo: Chicken with Rice

Ingredients

• 1 whole chicken cut up (breasts, thighs, and legs)
• 1 package Vigo Arroz Amarillo Rice (Mexican style)
• 1/2 an onion chopped (optional)
• 2 sticks of celery chopped (optional)
• 1 diced tomato (optional)
• Olive oil

Cooking Directions

• Wash, and remove the skin from chicken, pat dry.
• Use a deep skillet and spray with cooking spray.
• Heat and add 1-2 tbsp olive oil.
• Brown chicken all sides (about 15 minutes).
• Remove chicken from skillet, set aside.
• Drain oil from pan.
• In the same pan cook rice according to directions, but add chicken just before you cover.
• Add onion, celery and tomato.
• Cover and cook according to rice directions.

Serve and enjoy!

Chicken Fillet Prepped

Stuffed Chicken Uncooked

Stuffed Chicken Topped with Shrimp Cooked

Stuffed Chicken Topped with Shrimp

Ingredients

• 1lb of Skinless Chicken breast
• 1/2 to 1lb of colossal shrimp (peeled and deveined)
• 1 and 1/2 cups of Mozzarella cheese (add more if needed to stuff chicken)
• Bread Crumbs
• Crushed Oregano
• Salt & Pepper
• Fat free butter (preferred)

Cooking Directions

• Slice the chicken breasts thin and pound with a tenderizer until thin and flat.
• Add Bread Crumbs in a dish and lay one side of chicken breast on top of bread crumbs.
• Coat Chicken Breast the top side facing lightly with butter.
• Add a 1/2 tsp of Oregano.
• Add a dash of salt and pepper.
• Add Mozzarella cheese to cover most of the center (don’t skimp).
• Roll the chicken fillet and place a tooth pick through the middle.
• Place one piece of shrimp on top using the top of the toothpick to hold it in place.
• Place each rolled up chicken fillet into a baking dish.
• Repeat steps above until all the chicken fillets are stuffed.
• Sprinkle a little Oregano on top of each stuffed chicken fillet.
• Add just a small piece of butter on top of each stuffed chicken fillet.
• Preheat oven at 400 degrees.
• Cook Stuffed Chicken Topped with Shrimp for 35 minutes.

You can serve this with your favorite steamed vegetable or salad.

Enjoy!

Pork Roast

Pulled Pork with Root Beer Sauce

Pulled Pork Sandwich

Ingredients

• 2 lbs pork roast
• 2 cans root beer (I use diet)
• 1/2 – 1 cup Sweet Baby Rays Barbecue Sauce (or whatever brand you prefer)
• Salt and pepper to taste

Cooking Directions

• Salt and pepper your pork roast and put it in the crock pot.
• Pour 1 can of the root beer over the roast.
• Cook on low 4-6 hours.
• When the roast is finished cooking, put equal parts of BBQ sauce and root beer (1/2 – 1 cup each) in a small sauce pan and cook on the stove until heated, stirring frequently so it doesn’t burn.
• Remove the roast from the crock pot and remove any fat that may be on the top of the roast.
• With a fork, pull the pork apart (shred it) put in a big bowl, and pour the BBQ root beer sauce over the pork and mix well.
• Serve on hamburger buns or whatever sandwich bread you like.

Enjoy!

Chicken Enchilada Casserole Layered

Chicken Enchilada Casserole Ingredients

Chicken Enchilada Casserole

Ingredients

• 3-4 boneless skinless chicken breasts
• 3 small cans green chilies chopped
• 1/2-1 small onion chopped
• 2 cans cream of mushroom soup
• Cheddar cheese shredded
• Corn tortillas

Cooking Directions

• Cut any fat off chicken breasts.
• Boil chicken until fully cooked.
• With a fork pull chicken apart in shreds.
• Put onions, green chilies, mushroom soup in a small pot and cook on stove until hot (do not add water).
• Preheat oven to 350 degrees.
• Cut tortillas in quarters.
• Add chicken to mushroom mixture and mix well.
• In an oven safe dish, layer all ingredients; start with a layer of tortillas, then mushroom, chicken mixture, then some shredded cheddar and repeat until you have used all the mushroom and chicken mixture.
• Cover dish and bake for 45 minutes.

Enjoy!

Onion Crusted Chicken Recipe

Onion Crusted Chicken

Ingredients

• 4 boneless skinless chicken breasts
• 2 1/2 cups French’s or any brand fried onions
• 2 tbsp flour
• 1 cup Dijon mustard
• 1/2 cup honey

Cooking Directions

• Preheat oven to 400 degrees.
• Cut chicken in half length wise and put between a piece of wax paper and pound with a meat mallet until about a 1/2 inch thick.
• Put onions and flour in a Ziploc bag, seal and crush together with a rolling pin.
• Put in a dish or on a plate.
• Mix mustard and honey in a bowl.
• Dip chicken in mustard and honey mixture then in the onion flour mixture (both sides of chicken). Pressing on chicken so it gets coated well with onions.
• Spray cooking spray on a cookie sheet, place chicken on cookie sheet and bake in oven at 400 degrees.
• Cook for about 20 minutes or until chicken is fully cooked.

Enjoy!

Baked Chicken Parmesan

Baked Chicken Parmesan with Salad

Ingredients

• 3-4 pieces boneless, skinless chicken breast
• 1/2  – 1 cup Italian style breadcrumbs (enough to bread chicken)
• 1/4 – 1/2 cup Parmesan grated Parmesan cheese (mix together with bread crumbs)
• Marinara (enough to cover chicken) see previous recipe to make marinara
• Shredded mozzarella cheese

Cooking Directions

• Cut your chicken length wise in half.
• Then put chicken in between some wax paper and pound with a meat mallet until it’s about a 1/2 inch thick.

(For a less fattening dish, rinse your chicken and pat dry before you bread it instead of using eggs or you could dip it in some fat free milk then bread it)

• Bread each side of your chicken with the breadcrumb, Parmesan cheese mixture.
• Add some olive oil to a skillet and lightly brown chicken on each side.
• Put on a dish with some paper towels to soak up some of the oil off chicken.
• In a baking dish spread some marinara in bottom of dish, add chicken, and then add more marinara on the chicken.
• Cover with foil and bake @ 350 degrees for about 45- 50 minutes.
• 5-10 minutes before the chicken is done, sprinkle mozzarella cheese across the top of all the chicken pieces, cover with foil and return to the oven to finish cooking and to melt the cheese.

Enjoy!

Spicy Marinara Sauce

Spicy Marinara Sauce with Mussels

Ingredients

• 1 large (28 oz.) can of Crushed Tomatoes (Contadina preferred)
• 2 tbsp. of black pepper
• 1 tbsp. of white pepper
• 1 tbsp of Chile Habanero
• 1 1/2 to 2lbs of Princess Edward Island Mussels
• 3 to 4 garlic cloves
• 1 tbsp. of dried basil

Directions

• Clean mussels thoroughly in cold water.
• Add muscles into pot of boiling water for 5 minutes or until shells open.
• Remove mussels, rinse and set aside.
• Add large can of crushed tomatoes in a large pot and add a cup of water. Keep on low heat or until sauce is simmering and stir every 10 minutes. Keep lid on, but leave an opening of about a quarter of an inch to let moisture out.
• Mince or thinly slice garlic gloves and fry in a small pan with a tablespoon of olive oil and a splash of water and add to Marinara sauce when garlic is slightly brown.
• Add fried garlic to sauce, but drain oil first to reduce fat.
• Add 2 tbsp. of black pepper.
• Add 1 tbsp. of white pepper.
• 1 tbsp of Chile Habanero.
• 1 tbsp. of dried basil.
• Simmer sauce for 30 minutes before adding mussels and stir every 10 minutes.
• Add mussels and cook for another 20 to 30 minutes stirring every 10 minutes.

Beer or white wine goes well with this dish.

Enjoy!

Other Related Recipes
Mussels Marinara with Linguine Recipe
Linguine and Clams Marinara Sauce