Eggs Benedict

 

I love Eggs Benedict. I would order it whenever we went out to eat because I was always afraid of all those steps I thought it took and how complicated it might be.  But once I realized just how easy it was to make and how often I could have it for breakfast, I never ordered it in a restaurant again.  So easy and so good!

1.25-ounce envelope Hollandaise sauce mix

Or, prepare homemade Hollandaise sauce from scratch.

Hollandaise Sauce

4 egg yolks

1 tablespoon freshly squeezed lemon juice

1/2 cup unsalted butter, melted (1 stick)

Pinch cayenne

Pinch salt 

 

 

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. 

 

















Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Eggs Benedict

8 slices Canadian bacon

2 teaspoons white vinegar

8 large eggs

4 English muffins

2 tablespoons butter

Cook Canadian bacon in a non-stick skillet over medium-high heat until lightly browned, about 1 minute per side. Set aside.

 















Fill non-stick skillet with water, about 3/4 full; add vinegar. Bring to a boil; reduce heat to low. Break eggs, one at a time into a saucer; slide each egg into simmering water, no more than 4 at a time.

 

 

 

Cook 3 minutes or until eggs are set. Eggs are done when whites become opaque and yolks lose their shine. Repeat with remaining eggs. Remove eggs with a slotted spoon. You can keep eggs on a paper towel-lined plate until you are ready to assemble. While eggs are cooking, split and toast the English muffins. Once toasted, butter lightly.

To assemble, place two English muffin halves on a plate. Top each half with a slice of Canadian bacon and a poached egg. 

 


















Pour Hollandaise over the top and serve immediately.  Some like to add hot sauce. Feel free to add whatever you like.  For a tasty variation, add a colorful slice of tomato or avocado underneath the poached eggs.

 

 

So easy to make and so good!  I could eat this every single day!

 

Egg and Ricotta Ravioli

Egg and Ricotta Ravioli

This is one of those recipes that will take some practice to reach perfection.  But when you finally get it you will feel a great sense of accomplishment.  It’s one of the more difficult recipes to make in the culinary world but a true test patience and persistence.  Love these for breakfast and as appetizers. They are always a real crowd pleaser.  They are really not hard to make once you get the hang of it.  And oh my goodness, they are absolutely delicious!  Try it!  Take a picture and go to the fan club group and let me know in the fan club how yours egg ravioli turned out! 

Egg and Ricotta Ravioli

1/2 cup fat-free ricotta cheese

2 1/2 tablespoons chopped fresh basil

4 teaspoons extra-virgin olive oil

1/2 teaspoon black pepper

1/4 teaspoon kosher salt

2/3 ounce Parmesan cheese, grated

16 round gyoza skins (pot sticker wrappers)

8 unbroken egg yolks (save the whites for another time)

1 large egg white, lightly beaten

4 teaspoons chopped fresh chives

Combine the ricotta cheese, basil, olive oil, salt and pepper, and the Parmesan cheese in a small bowl.  Roll each wrapper to 4 inches in diameter; set aside 8 wrappers.

Divide ricotta mixture into 8 portions (about 1 tablespoon each). Place a small portion in the center of each of 8 skins. Make a well about 1 1/2 inches wide (about the diameter of a large egg yolk) in the center of each portion using the back of a tablespoon. 

Carefully place 1 yolk (without breaking) in each well. Brush the edge of each wrapper with the egg white.

Next, carefully cover each egg yolk with another wrapper, gently pressing the edges firmly between your thumb and forefinger to seal ravioli tightly.

Bring a large pot of water to a gentle boil; carefully drop each ravioli into water. Cook 2 1/2 minutes or until dough is cooked and yolk is cooked but still runny.  

  

Remove each ravioli with a slotted spoon to a small plate. Sprinkle with chives and additional lemon rind, if desired. Serve immediately.

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Chicken Bakes

 

 

 

 

 

I took quite a few shortcuts with this recipe… who has time to chop and dice and knead dough? Not me. Call it lazy or call it smart…either way, you get the best homemade chicken bakes you’ve ever tasted. Kind of like Costco Chicken Bakes, only better.

Chicken Bakes

¾ cups Tyson’s Oven Roasted Diced Chicken Breast

1 teaspoon Italian seasoning

Salt and pepper to taste

1/2 cup freshly grated Parmesan, plus more for sprinkling

5 Rhodes frozen dough for dinner rolls*, thawed

1/4 cup Caesar dressing

2 cups shredded mozzarella, plus more for sprinkling

½ cup frozen spinach, thawed and squeezed dry

1 egg + 1 tablespoon water for egg wash

 

 

 

If using frozen dough, set out to thaw one hour prior to starting recipe.  Preheat oven to 400 degrees and line a baking sheet with parchment paper.

 

Use a floured surface and roll out or press dough into a 7 x 5-inch rectangle, or as close as you can get. It will be easier to stretch it out once it has ingredients on top of it.  

 Brush Caesar dressing on dough and sprinkle with Italian seasoning. Add chicken pieces on top leaving a 5 inch border. Cover chicken with mozzarella cheese. Spoon chopped spinach on top of cheese.

Pull the 5-inch border around dough up and over the ingredients and pinch together at seam. Do not fold the ends in.  The finished roll should be 11 x 2 inches.

 

Transfer logs to the prepared baking sheet. Brush with egg wash and sprinkle with more Parmesan and mozzarella cheese and Italian seasoning. Bake until golden and the dough is cooked through, about 20-25 minutes. Slice and serve warm.

NOTES:   

You can also use pizza dough in a can….the kind you pop on the counter to open.

You can also use a rotisserie chicken and cut up your breast pieces.

You can also add a ¼ cup of chopped bacon to the recipe.

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Roasted Honey Glazed Chicken

 

 

 

 

 

 

 

 

 

Okay so anyone can run into a store and grab a rotisserie chicken…. Store bought chickens are probably the best short cut in the cooking world.  But now and then I like to make my own chicken…homemade with mashed potatoes and gravy and another veggie on the plate.  I love the way the chicken smells in the oven and I definitely love that crispy skin.  There is a trick to getting the best skin you know.  You simply salt the chicken and then allow it to sit on a rack at room temperature for an hour. Not only will it cook evenly, it infuses flavor, and helps to achieve a gorgeous golden color and crispy skin.

Roasted Honey Glazed Chicken

3-4 lb. whole chicken

Kosher salt and freshly ground black pepper

2 sprigs fresh thyme

2 sprigs fresh rosemary

1 head garlic, halved crosswise

1 tablespoon olive oil

1/2 cup honey

2-1/2 tablespoons lemon zest, from 2 large lemons

Pat the chicken dry inside and out with paper towels. Season the cavity with 1 teaspoon of salt and 1/2 teaspoon of pepper. 

 

 

 

 

 

 

 

 

 

 

 

Put the herbs and garlic in the cavity. Tuck the wings behind the back, and truss the legs with kitchen twine. Brush the outside of the chicken with the oil, and season the skin with 1 teaspoon of salt and 1/2 teaspoon pepper.

 

 

 

 

 

 

 

 

 

 

 

 

Let the chicken sit at room temperature for 1 hour breast side up on a rack over a rimmed baking sheet. Meanwhile, position a rack in the lower part of the oven, and heat the oven to 375°F.

Heat the honey and zest in a small saucepan over low heat, stirring frequently until syrupy, about 3 minutes. It spreads much better when heated. Set aside.

 

 

 

 

 

 

 

 

Transfer the chicken to the oven, and cook, rotating the pan every 20 minutes, until an instant-read thermometer registers 160° degrees in the thickest part of the thigh. The chicken should be golden brown at this point. Usually 60-90 minutes. If the chicken browns too quickly, tent loosely with foil.

Rewarm the glaze slightly over low heat, stirring constantly, about 30 seconds. Brush the chicken with some of the glaze; reserve the remaining glaze. 

 

 

  

 

 

 

 

 

 

 

 

 

 

 

Return to the oven for 5 to 8 minutes, being sure not to burn the glaze. Let the chicken rest for 20 to 25 minutes before carving and serving. Pour the remaining glaze in a gravy boat to serve on the side.

 

 

 

 

 

 

 

 

 

 

 

Serve with mashed potatoes. YUM! 

 

Photography is the property of and copyrighted to Welcome Home.

Brown Sugar and Cracked Pepper Chicken

This recipe is so ridiculously easy, there isn't much to write.  It's a simple three ingredient recipe, but one that you'll remember for a long time.  The brown sugar caramelizes and gives it a crispy sweet and savory skin and the cracked pepper brings out the flavors. What a combination!  The chicken has been slow roasted so the inside is moist and tender and juicy and out of this world good!

Brown Sugar Cracked Pepper Chicken 
(aka Three Ingredient Chicken)

3-4 pound chicken cut up

3 tablespoons light brown sugar 

2 tablespoons of cracked pepper blend ( I use Wegman's Blend)

Preheat oven to 450 degrees. 

Rinse and pat dry chicken pieces.  Prepare a baking sheet by lining it with aluminum foil or a silicon mat. The sugar mixture is very sticky and will ruin your pan without a lining.

Prepare your rub by mixing the brown sugar and cracked pepper together in a small bowl. Dredge chicken in sugar/pepper mixture and pat the seasoning down well so that it sticks to the chicken.

 

 

 

Put chicken in oven and bake at 450 for the first 10 minutes.  Then turn down the heat to 350 degrees and continue baking for about 45 minutes or until chicken is crispy and golden brown and registers 165 degrees with meat thermometer inserted in thickest parts.

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