SANDRA'S FAVORITE OVEN ROASTED POTATOES and PERFECT EGGS (for one)

My kind of 'comfort food,'
pretty much any time of the day...

Servings: (1)

Prep: 5 Mins.

Bake: 35-45 Mins.

INGREDIENTS

1 large russet potato, peeled and cut into 1/2" cubes

1/2 teaspoon seasoning salt

1/4 teaspoon freshly ground pepper

1/4 teaspoon granulated garlic (or powder)

1/4 teaspoon granulated onion (or powder)

2 teaspoons Mazola oil

2 large eggs

METHOD

Preheat oven to 425F.

Spray an ovenproof 6x6" baking dish; set aside.

Place the cubed potatoes, seasoning salt, pepper, granulated garlic and onion, including Mazola oil into a gallon Ziploc bag and shake to combine. Pour seasoned potatoes into a single layer in prepared baking dish. Bake, uncovered, for 25 minutes.

Reduce oven temperature to 350F.

Crack eggs (individually, into a single layer) atop the hot potatoes. Return baking dish back to oven; continue baking, uncovered, at the lower temperature of 350F for an additional 10-20 minutes, until eggs are set to your liking.

Serve immediately in hot baking dish, with a cotton napkin underneath, placed onto a serving plate. ~ Enjoy!

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Tips:

1) Most times I like this served 'as is,' although occasionally before serving I'll top with a few drops of Sriracha, or red taco sauce, or sliced pickled jalapenos, or homemade salsa.

2) This recipe can easily be doubled, just bake in an 8x8" baking dish - or - quadrupled, just bake in a 13x9" baking dish.

SANDRA'S ALASKAN HALIBUT FRIED RICE

An incredible and  tasty one-pot-wonder that is quite versatile
in that you can change it up by substituting halibut with
shrimp, chicken, or pork, and so on...

Servings: ( 8 to 10)

Prep: 15 min

Cook: 10 min

INGREDIENTS

3 tablespoons canola oil, divided

3 eggs, lightly beaten

8 oz. fillet halibut, cut into 1" cubes

2 cups *pre-steamed carrots and sweet petite peas (See How To TIP below)

1/2 teaspoon ground ginger

1 teaspoon granulated garlic

1 tablespoon dried minced onion

Freshly ground pepper, to taste

5 cups cooked white rice

1/4 cup low-sodium soy sauce

1/8 teaspoon sesame oil

1/4 teaspoon rice vinegar

METHOD

In a Dutch Oven, heat 1 tablespoon of the canola oil over medium-high heat. Add the beaten eggs and stir fry, while breaking into large bits; remove to a plate. Wipe out pot clean, and add 1 tablespoon canola oil. Add the halibut, and stir fry until opaque. Remove halibut to same plate as eggs; set aside.

Wipe out the skillet, place it back on heat and add the remaining 1 tablespoon canola oil. Add the mixed vegetables, ginger, garlic powder, and dried minced onion, pepper and rice, and stir fry for 2 minutes. Add the soy sauce, sesame oil and rice vinegar; stir to combine, and continue cooking for another 2 minutes. Gently add back in the halibut and chopped egg and fold for another 2 minutes to combine and heat through. Serve immediately. ~ Enjoy!

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Tip:

*PRE-STEAM VEGGIE PREP:

Finely dice the carrots to equal 1 cup. Add the carrots and frozen petite sweet peas to a microwave-able bowl with 1 tablespoon water. Cover bowl with a plate, and microwave on High for 3 minutes to pre-steam. Drain.

SANDRA’S ANYTIME QUINOA (“Keen-Wa”) PATTIES with POACHED EGGS

I often make these delicious patties

using leftover quinoa,

and this afternoon I decided to

add poached eggs on top.

These are spectacular and wholesome...

Servings: (4)

Prep: 10 Mins.

Cook: 20 Mins.

INGREDIENTS

Patties:

2 large eggs

1/2 whole grain Italian breadcrumbs

1-1/2 cups cooked quinoa, at room temperature

1/2 teaspoon fine-grain sea salt

1/2 teaspoon freshly ground pepper

1/3 cup finely chopped red bell pepper

1/3 cup finely chopped red onion

1 tablespoon finely chopped sun dried tomatoes

1 large garlic clove, minced

1/3 Parmesan cheese

1 teaspoon ground mustard

1 tablespoon dried parsley

1 teaspoon apple cider vinegar

2 tablespoons cold water

1 tablespoon extra-virgin olive oil, for frying

Poached Eggs:

Water

4 large eggs

1 teaspoon apple cider vinegar

Serving options:

--Lettuce leaves

--Dried parsley

--Dabs of sriracha sauce (Asian chili hot sauce)

METHOD

Beat eggs in a medium bowl.  Add breadcrumbs and stir to combine.  Add remaining patty ingredients, except the olive oil. Stir to combine, and form into 4 (3”x1”) patties.

Heat olive oil in a large, heavy skillet over medium-low heat, and add the patties.  

Cook for 10 minutes, until the bottoms are golden brown. Flip the patties and cook the second side for 7 minutes, until golden brown as well. 

Place patties on a paper towel lined plate, and set aside.

Meanwhile, in another large skillet, bring 1-1/2” depth of water to a gentle simmer, and then reduce heat to medium-low so water is no longer boiling.  Add vinegar to congeal the egg whites more easily.  Working with the eggs one at a time, crack an individual egg into a small ramekin, then place ramekin near the surface and gently slide the egg into the hot water.  Cover skillet, and let poached eggs cook for 4 minutes. Lift poached eggs out of skillet using a slotted spoon.

To serve, place quinoa patties over lettuce leaves on serving plates, top with poached eggs and sprinkle each with a pinch of parsley, including adding a dab of sriracha sauce to each plate. ~ Enjoy!

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Tip: Whole grain quinoa is the most nutritious of all grains and is high in fiber, iron, and 8 essential amino acids.

SANDRA’S DIVINE DEVILED EGGS

Deviled eggs in many variations 
are a must-have
holiday and get-together staple - 


(Within minutes after posting, 
this was featured
 @ http://flickriver.com
/photos/tags/bacon/; 
and a couple days later 
@ http://pinterest.com/amandalynnd/recipes/
amandalynnd/recipes/, 
and @  http://pinterest.com/
pin/271834527477972022/ -- Think it's the bacon ?? ;)

Yields: 24 halves

Prep: 30 Mins. | Cook 15 Mins.

INGREDIENTS:

1 doz. organic large eggs

¼ cup mayonnaise (more or less, to your desired moistness)

2 tablespoons sweet pickle relish

½ teaspoon yellow mustard

¼ teaspoon garlic powder

¼ teaspoon onion powder

½ teaspoon fresh lemon juice

fine-grain kosher salt and freshly ground pepper, to taste

***Garnish options:

paprika

freshly chopped parsley

2 strips of bacon, browned, and chopped into bits

METHOD:

Add the eggs to a medium saucepan, and cover with cold water so it is about 2 inches over the top of them.  Bring to boil over medium-high heat, and cook for 15 minutes.

Meanwhile, brown the bacon in a medium skillet over medium-high heat, until crisp and brown.  Drain on a paper towel line plate.  Chop into bits, and set aside.

Drain the hot water from the eggs in pot, and fill with cold water to quickly cool them.  Once cooled, cut the eggs in half lengthwise.  Add the yolks to a medium bowl and smash with a fork.  Add the remaining ingredients and mix until smooth, except the garnish elements (paprika, parsley, and bacon bits).  Using a teaspoon, fill the egg white halves as shown in photograph.  Garnish each egg with the garnish elements in order listed.  Place egg halves on a decorative serving platter.  Enjoy!

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Tip: Refrigerate any left-over deviled eggs in an airtight container.

SANDRA’S ‘ANYTIME’ GARDEN OMELET

Oh what cheesy goodness!


This photo is featured 
@ http://lacucinaitaliana.org/paccheri-pesto-gamberi

Servings: (2)
Prep: 5 Mins. |
Cook: 10 Mins.

Posted by Sandra

INGREDIENTS

2 tablespoons butter, divided
2 green onions, finely chopped, divided
2 tablespoons red bell peppers, finely chopped
1 roma tomato, finely diced, divided
5 eggs
1 tablespoon milk
Pinch of garlic powder
Finely ground sea salt and freshly ground pepper, to taste
3 to 4 tablespoons medium shredded cheddar cheese

METHOD

Melt one tablespoon butter in a small skillet over medium heat. Place half of the onion, all the bell pepper, and half the tomatoes in small skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are tender. Remove from heat.

While the vegetables are cooking, whisk the eggs in a small bowl with the milk, garlic powder, sea salt and ground pepper, to taste.

Melt the remaining 1 tablespoon butter in a large non-stick skillet low heat. Add the egg mixture and cook for a couple of minutes, just until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges by swirling the skillet. Continue cooking for 2 to 3 minutes or until the center of the omelet starts set.

Sprinkle the cheese over half side of omelet and spoon the cooked vegetables on top of the cheese section. Using a spatula gently loosen underneath of the omelet, and then fold one edge of omelet over the vegetables. Cover with tin foil and let the omelet cook for another two minutes, until the cheese melts and the omelet is fully set. Slide the omelet out of the skillet onto a cutting board; slice in half and serve on two serving plates by sprinkling remaining uncooked tomatoes and green onions on top as a garnish. – Enjoy!


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Tip: This omelet is wonderful with your favorite salsa, or hot sauce, basically it's great served any time of day.

SANDRA’S HAPPY EGGS-IN-A-NEST BREAKFAST

 Children just love to help you make
and eat this breakfast - adults too...

Servings: (2)
Prep/Cook: 10 Mins.

Posted by Sandra

INGREDIENTS

4 slices of quality bacon
2 slices whole wheat bread
2 organic, large eggs
Fine-grained sea salt and freshly ground pepper, to taste

METHOD

Heat a non-stick skillet to medium-heat, and brown the bacon to your desired crispiness, and set aside on a microwaveable plate; reserving some drippings in skillet.

Meanwhile, cut a hole in the center of each bread slice using a glass or biscuit cutter (about 2.5 inches in diameter).

Add the bread slices to the skillet, and crack an egg in the hole, and sprinkle with sea salt and freshly ground pepper, to taste. Cook the egg, while covering skillet with foil for a couple minutes, then turn over and cook for a couple minutes longer, uncovered, until done.

In the meantime, place your bacon in the microwave to reheat, for 30 seconds, and serve with your Eggs-in-a-Nest. – Enjoy!

SANDRA'S TURKEY DINNER IN ONE HOUR

I was craving a turkey dinner (for lunch), 

so I whipped this up meal with ingredients 

I had on-hand today, and it was scrumptious...

Servings: (4)
Prep: 30 Mins. |
Cook/Bake: 30 Mins.

Posted by Sandra

INGREDIENTS

***Turkey:
1 (1.5 lb.) fully-cooked, extra lean ¼-hickory-smoked turkey breast, cut into ½” thick slices
sprinkling of poultry seasoning

***Deviled Eggs:
4 eggs
1 tablespoon mayonnaise
1 teaspoon sweet pickle relish
pinch of garlic powder, and onion powder
¼ teaspoon lemon juice
kosher salt and ground pepper, to taste
--garnish: paprika, and freshly chopped parsley

***Dressing:
1 (6 oz. bag) seasoned dressing cubes
2 tablespoons butter
½ cup onion, finely chopped
½ cup celery, finely chopped
¼ teaspoon poultry seasoning
1-1/2 cup low-sodium chicken broth (more if you like moister dressing)
--garnish: freshly chopped parsley

***Smashed Potatoes:
2 large russet potatoes, peeled, and cut into ½” cubes for faster boiling
¼ cup milk
2 tablespoons butter
2 tablespoons sour cream
½ teaspoon garlic powder
kosher salt and ground pepper, to taste

***Gravy:
1 (10.75 oz. can) cream of mushroom soup (save can to measure broth & milk)
1/3 can low-sodium chicken broth
1/3 can milk
¼ teaspoon poultry seasoning
pinch of ground garlic powder, ground onion powder, and ground pepper
¼ teaspoon worcestershire sauce

***Sweet Potatoes:
1 (9.3 oz. can) cut sweet potatoes, drained, reserving ½ the liquid
½ tablespoon brown sugar
¼ teaspoon pumpkin pie spice
¼ cup miniature marshmallows

***Cranberry Sauce:
1 (14.oz. can) cranberry sauce (whole berries, or jellied)

METHOD

Begin by boiling the eggs in a small saucepan, covered, for 15 minutes. When done, let cold water run over them in the saucepan placed in the sink so they cool quickly.

While eggs are cooking, in a medium saucepan, melt the butter over medium-high heat. Add the onions, and celery, and poultry seasoning, and saute until onions are translucent. Add the chicken broth and bring to boil, and let simmer for 3 minutes. Stir in the bread cubes in with a fork and combine until moistened. Spray a small baking dish with butter spray, add the dressing, and sprinkle with parsley. Cover with tin foil, and set aside.

When the eggs are cooled, peel and cut them in half lengthwise and pop out the yolks into a small bowl. Smash the yolks with a fork, then add mayonnaise, relish, garlic and onion powders, lemon juice, kosher salt, and ground pepper to taste; mixing to combine. With a teaspoon, fill each of the egg white halves equally. Place on a small plate, and sprinkle with paprika and parsley, cover with plastic wrap, and refrigerate.

Preheat the oven to 350 degrees.

Place the cranberry sauce in a decorative dish, and cover with plastic wrap, and then place in refrigerator to cool.

Place the sweet potatoes and half of the sauce into a small baking dish, and add the remaining ingredients in order listed, and set aside (uncovered).

Place the smoked turkey breast slices in a 9”x9” baking dish, and sprinkle with poultry seasoning, cover with a glass lid (or tin foil), and place in oven. Also, place the uncovered sweet potatoes, and the covered stuffing in as well. Bake all for 30 minutes (I like to baste the turkey in it’s own juices about ½ way through the baking process).

Place the potato cubes in a medium saucepan, cover the potatoes with water, and add a ½ teaspoon kosher salt and a drizzle of oil, and bring to boil. Tilt the lid so it is ajar to prevent them from boiling over, and cook for 20 minutes, until tender. Drain, and add remaining ingredients, and smash to your desired consistency.

Meanwhile, prepare the gravy by adding all the ingredients into a small saucepan, whisk to combine until smooth. Cover, and bring to a slight boil, and reduce the heat to warm, just until potatoes and the remaining dishes are done.

Serve family style, and don’t forget your deviled eggs and cranberry sauce in the refrigerator. - Enjoy!


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Tip: A fruit salad, rolls, whole olives, and pumpkin pie for dessert would be nice side dishes as well ;-)

MAX’S FAMOUS SHRIMP PASTA SALAD

When Max makes his famous shrimp pasta salad,
there is never any left as it is one of the
first side dishes people tend to gravitate to...

Servings: (6 to 8)
Prep: 10 Mins. |
Cook: 15 Mins.

Posted by Max via Sandra

INGREDIENTS

½ lb. elbow pasta, cooked and cooled
--(Max prefers Barilla due to the ridges in the macaroni)
½ lb. cooked cocktail shrimp
--(Max gets his at SuperBear)
5 eggs, hard-boiled, peeled and chopped
2 ribs of celery, chopped
6 radishes, thinly sliced
3 green onions, sliced
2 tablespoons chopped hot and sweet pickle slices
--(Max prefers Snacker brand)
1 small can of sliced black olives, drained
1 cup mayonnaise
--(more or less to your desired moistness)
1-1/2 tablespoons dijon mustard
1-1/2 tablespoons red wine vinegar
½ teaspoon old bay seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
2 tablespoons fresh parsley, chopped
½ teaspoon kosher salt
½ teaspoon freshly ground pepper

METHOD

Cook pasta according to package directions.  Drain in colander while running cold water over noodles to quickly cool.  Pour drained pasta in a large bowl, and add the remaining ingredients.  Gently fold to combine. Let stand, covered, for a minimum of 1 hour in refrigerator for flavors to meld. After one hour, taste for seasonings, and add additional kosher salt and freshly ground pepper, if needed. - Enjoy!

SANDRA'S INSIDE-OUT SALMON STEAKS (Instructions and Recipe)

My husband cleaning my two, 20-lb.
Wild Alaska King Salmon
I caught in May 2011...

Servings: (2)
Prep: 10 Mins. |
Roast: 10 to 15 Mins.
--(for 1" thick steaks)

Posted: by Sandra at

INGREDIENTS

2 Inside-Out Salmon Steaks (* See instructions below)
2 tablespoons butter, melted
2 tablespoons lemon juice,
+ 2 wedges for serving
1 green onion, sliced

Inside-Out Steaks of
Wild Alaska King Salmon...

1 tablespoon fresh parsley, chopped
1/4 teaspoon garlic powder
¼ teaspoon kosher salt
1/8 teaspoon lemon-pepper

METHOD

Preheat oven to 400 degrees.

Place Inside-Out Salmon Steaks in a lightly greased 9” square baking dish. Top with melted butter and lemon juice. Combine green onion, parsley, garlic powder, kosher salt, and lemon pepper; sprinkle over Inside-out Salmon Steaks on both sides. Bake, uncovered, for 10-15 minutes, until fish flakes easily with a fork – Serve, and squeeze a fresh lemon wedge over top of each – Enjoy!

~~~~~~~~~~~~~~~~~


Tip: These are also spectacular when grilled because they cook evenly and better than the traditionally cut fillets - just ensure you turn them half way through the grilling process ;-)

* HOW TO MAKE INSIDE-OUT SALMON STEAKS (See photo)


1 whole, boneless salmon fillet, with skin on and still intact along back (see 1st photo).


With salmon closed, slice off a strip 1-inch wide x 5 to 7 inches long (“cross-wise” across entire fillet).


With your knife, score the center of the flesh, being careful not to cut through the skin.


Fold in half “backwards” so the skin creates a hinge and sticks to itself, creating an "Inside-Out Salmon Steak" (see 2nd photo).


Roast, saute, or grill as you normally do with salmon steak – feel free to try the above recipe – They're delish.

SANDRA’S BEST POTATO SALAD

When family and friends visit,
this is my most requested 
side dish of all time...

Servings (6 to 8)
Prep: 20 mins. |
Cook: 25 mins.

Posted by Sandra 

There are finite versions of potato salad recipes, i.e., some like it with dill versus sweet pickles, and so on, but this happens to be my favorite so I’d like to share it with you all.

INGREDIENTS

6 medium russet potatoes, whole/unpeeled (same size for even cooking)
6 eggs
2 green onions, finely chopped
1 cup celery, finely chopped
½ cup sweet gherkins, finely chopped (or sweet pickles)
3 tablespoons juice from sweet gherkins jar
1 tablespoon freshly chopped parsley (or 1 teaspoon dried)
¼ teaspoon salad elegance
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon johnny’s seasoning salt
¼ teaspoon ground pepper
1 teaspoon lemon juice
2 teaspoons French’s mustard
2 cups mayonnaise (more or less to your desired moistness)

METHOD

Place 6 whole unpeeled potatoes in a large pot, and cover with cold water. Place on stove over high heat and bring to boil, reduce to medium-high heat and cook for 20 to 25 minutes, just until potatoes are tender in center when pierced with a paring knife or fork.

Meanwhile, during the same time, place all 6 eggs in a medium saucepan and cover with cold water, and place on stove over high heat and bring to boil. Reduce the heat to medium-high and cook for 15 minutes. Remove from stove and drain hot water. Refill pot with cold water to quickly cool the eggs.

Remove the potatoes from heat once done, and drain into colander. With tongs, place back into pot and run cold water over potatoes to quickly cool them. Once cooled, peel the potato skins using a butter knife, and cut into ½” cubes. Peel the eggs, and cut each into quarters, and then slice. Place all prepared potatoes and eggs into a large mixing bowl. Add the remaining ingredients and fold to combine. When serving you might choose to garnish with a light dusting of paprika and a sprig of fresh parsley. – Enjoy!

~~~~~~~~~~~~~~~


Tip: It’s difficult to wait, although I prefer to place the potato salad in the refrigerator for a minimum of 2 hours to allow the flavors to meld.

SANDRA'S INDIVIDUAL CODDLED EGGS with SMOKED SALMON BREAKFAST

An utmost quick, 

decadent and flavorful breakfast...

Servings: (4)
Prep: 5 mins. |
Cook: 10 mins.

INGREDIENTS:

2 teaspoons unsalted butter, room temperature, cut into four pieces
4 large eggs
½ cup of smoked salmon strips, skinned, and flaked into small pieces
1 roma tomato, deseeded and chopped
4 teaspoons crème fraiche (or sour cream)
1 teaspoon fresh chives, finely chopped

--4 (1/2-cup) ceramic ramekins

--4 whole-wheat English muffins
--Fresh melon

METHOD

Butter insides of 4 ramekins (with 1 piece of butter each).

Equally layer smoked salmon pieces, chopped tomato, and 1 teaspoon of crème fraiche (or sour cream) in bottom of 4 prepared ramekins. Crack an egg on top of each.

Bring 1" water to a gentle boil in a large skillet. Transfer ramekins to water in skillet, reduce heat to medium, and steam, ‘covered’ with lid or tin foil, for 8 to 10 minutes, until yolks are set.

Meanwhile, toast whole-wheat English muffins, and prepare slices of melon.

When eggs are set to your liking, carefully dry bottoms of ramekins and place on serving plates; sprinkle each with chives. Serve with toasted whole-wheat English muffins and fresh melon slices. ~  Enjoy!

SANDRA'S HUEVOS RANCHEROS – Anytime!

How can you resist this,
it's wonderfully fabulous!

Servings: (2)
Prep: 15 mins.

Posted by Sandra

INGREDIENTS

- 2 10” flour tortillas
- olive oil
- 4 eggs
- 2 cups cheddar cheese, shredded (I like ‘sharp’)
- 2 tablespoons sour cream
- 2 tablespoons fresh cilantro (optional)

Beans

- 1 (15 oz) can rosarita refried beans

Red sauce
- 1 (16 oz.) jar of ‘medium-spiced’ picante salsa
- 1 large tomato, chopped (reserving 2 tablespoons for garnish)
- ½ teaspoon jarred pickled jalapenos, chopped
- ½ teaspoon chili powder
- ½ teaspoon ground cumin

METHOD

Heat the oven to a warm 150 degrees, and place 2 serving plates in it to keep warm.

Place the refried beans in a small saucepan over medium-low heat, and heat until warm, stirring occasionally.

In another small saucepan, heat all the red sauce ingredients over medium-low heat as well (remember to reserve 2 tablespoons of freshly chopped tomatoes for garnishing).

Heat a large non-stick skillet on medium high. Brush each side of tortillas with olive oil and place one at a time into skillet and cook just until pockets of air bubbles rise up inside of them, turn over and repeat, remove from heat.

Remove warm plates form oven and place tortillas on them. Spread each tortilla with warm refried beans (using a butter knife), then also spread salsa all over the top of the refried beans. Sprinkle each with 1 cup of shredded cheese, and return to the warm oven while you cook the eggs.

Using the same skillet as was used for the tortillas, add a little oil to the pan, and heat medium-low heat. Crack 4 eggs into the skillet and cook to your desired doneness (for tender, beautiful eggs this process is important).

Remove the plates from the oven, and place two eggs on top, spoon over remaining salsa, adding tiny dollops of sour cream here and there, and freshly chopped ‘reserved’ tomatoes, plus a dusting of chopped cilantro if you choose.

SANDRA'S FAMILY SNACKS ~~~ HEALTHY AND QUICK

Posted: by Sandra

Fruit and dip:
Vanilla yogurt
Peanut butter
Honey

Apples & banana slices

Mix the first 3 ingredients, proportioned to your desired taste in a small bowl. Slice the fruit, and then dip into yogurt mixture for an enjoyable snack.
Or;
Apple and/or banana slices, topped with a bit of peanut Butter

Veggies and dip:
Vegetable sticks
Fat free dip/dressing

Celery/Peanut Butter/Raisins or Honey:
Celery stocks
Peanut butter
Raisins or honey

Spread the peanut butter on the inside curved portion of the celery, and top with a few raisins, or a drizzle of honey.

Sandwich:
whole grain bread
tomatoes
cucumbers
chicken or ham
mayonnaise in limited quantity

Yogurt and Granola with Fruit:
Low fat flavored yogurt
Granola
Fruit (strawberries and cantaloupe)

Popcorn:
Popcorn (butterless)
Sprayed with I Can’t Believe It’s Not Butter (with pump sprayer)
Salt in limited quantity

Mixed Nuts:
Nuts are high in protein, but not more than 3 tablespoons

OTHER HEALTHY SNACK OPTIONS:

· Hard boiled eggs

· Whole grain crackers with low fat cheese

· Bowl of healthy cereals

· Low-fat peanut butter and sugar-free jelly sandwiches on whole wheat bread

· Individual pizzas made with whole wheat English muffins, salt-free tomato sauce, dried oregano, and low-fat mozzarella cheese

· Orange fruit smoothie made with fresh orange juice, ice cubes, and fat-free, sugar-free vanilla yogurt (or search this site for Sandra's numerous smoothie recipes.)

SANDRA'S GENUINELY DELICIOUS EGGS BENEDICT

How can you not serve this to your loved ones...

Servings (2 as an entree,
or 4 as a side dish)
Prep: 30 mins. |
Cook: 15 to 20 mins.

Posted by Sandra

INGREDIENTS

***Poaching Eggs:
· 4 large eggs
· 2” depth of water in a 10” skillet
· 2 tablespoons white vinegar (it quickly coagulates the egg white)

***Hollandaise Sauce:
· 3 egg yolks
· 1 tablespoon water
· 1 tablespoon lemon juice
· 2 sticks butter, at room temperature (cut into 2 tablespoon pats while cold)
· 1/8 teaspoon cayenne pepper

 *** Topping:
· 4 canadian ham, slices (or regular ham slices)
· 1 tablespoon butter

***Garnish:
· fresh parsley, chopped

Equipment for poaching eggs:
- a small bowl or ramekin to break the eggs into before adding to water
- a kitchen timer
- a slotted spoon;
- a pie plate of very warm water (to wash off vinegar)

METHOD

Preparing the sauce:  Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale. Set the pan over low heat and continue to whisk. As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat. Add the soft pats of butter while whisking constantly to incorporate each addition, continue adding one pat of butter at a time until it is all fully absorbed. Whisk in the cayenne pepper.

Preparing the poached eggs:  Pour water into the skillet and heat to boiling; pour in vinegar and stir, reducing the heat so water is just simmering – quietly bubbling. Crack 1 egg into small bowl, and then holding the bowl as close over the water as you can manage – to let the egg slide gently into the simmering water. Set timer for 4 minutes. Continue with the 3 other eggs, adding them clockwise around edge of pan. Regulate the heat so that the poaching water remains at hardly a bubble, and when 4 minutes are up, carefully remove first egg with a slotted spoon and slide it into the pie plate of very warm water, and then remove the other eggs in turn.

Just before serving, toast the muffins lightly, and warm the ham in a frying pan with a tablespoon of butter. Center a toast round on each warm serving plate; cover with a slice of ham and then a poached egg (I first dab under the spoon lightly with a paper towel to remove excess water from egg). Spoon hollandaise sauce over each egg, and sprinkle with parsley.

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Note: I like to serve with fresh strawberries; plus fried potatoes I make beforehand, and keep warm in a 225-degree oven, along with warm plates.