Eggs Benedict

I never really liked eggs benedict, until I met my wife. Now, it's one of my favorite breakfast meals. Hollandaise has the reputation for being difficult to make, but with this recipe, it is a snap. It has the right balance of velvety goodness with a hint of citrus and spice. Make the hollandaise first, then poach the eggs. While the eggs poach, toast the English muffins and brown the Canandian bacon. Working in this order allows you to finish everything just about at the same time.

2 egg yolks
1/2 teapsoon water
1/8 teaspoon sugar
6 tablespoons unsalted butter, chilled and cut into small pieces
1/8 teaspoon kosher salt – omit if using salted butter
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon cayenne pepper
4 slices Canadian bacon
2 English muffins, split
2 teaspoons white vinegar
4 eggs
Salt and pepper, to taste

Pour 3 inches of water into a medium pot; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.

Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.

Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, until the mixture thickens slightly.

Remove the bowl from over the pot and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Do not add all butter at once or the sauce will break. Wait until a piece is completely melted before adding another piece.

Add the salt, lemon juice, and cayenne pepper. Keep warm on stovetop.

Fill a medium pot halfway with water. Add white vinegar to the cooking water. Bring to a slow boil.

Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs.

Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.

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

To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs.

Bacon and Spinach Stuffed Chicken

4 slices turkey bacon, chopped
1 cup baby spinach, roughly chopped
1/4 cup crumbled goat cheese
5 button mushrooms, chopped
2 boneless, skinless chicken breasts, pounded to 1/4 inch thickness
1/2 cup skim milk
1 tablespoon flour
3 tablespoons olive oil
Salt
Pepper

Heat a medium sauce pan over medium heat.  Add one tablespoon of olive oil.  Add bacon and cook until just crisp.  Remove from heat and drain on paper towels.

Combine spinach, goat cheese, mushrooms, salt and pepper in a bowl.  Add bacon and stir to combine.

Place 3 - 4 tablespoons of spinach mixture on one half of a chicken breast, pressing down slightly.  Fold the other half over and secure with toothpicks.  Season with salt and pepper. Repeat with the other breast.

Using the same pan you cooked the bacon in, add one tablespoon of olive oil and heat over a medium flame.
Add chicken once the pan is hot and cook for five minutes on one side.  Flip the breasts over, cover and cook for 9-11 minutes. 

Remove breasts from pan and keep warm. 

Add remaining tablespoon of olive oil and flour to pan and stir for 3 minutes, being sure to scrap up any bits from the bottom of the pan.  Add the rest of the spinach mixture and saute for a minute.  Add milk, stirring well.  Bring to a boil, stirring constantly until the sauce thickens slightly. 

Serve chicken warm with the sauce.

Goat Cheese Creamed Spinach

1 ½ tablespoons low-fat cream cheese

1 tablespoon of sour cream
2 tablespoons of goat cheese
2 garlic cloves, minced
2/3 cup skim milk
3 strips of bacon, sliced into bite size pieces
¼ cup chopped onion
2 tablespoons of flour
3 1/2 cups of fresh baby spinach, stem removed and roughly chopped
¼ cup chicken stock
2 tablespoons breadcrumbs
2 tablespoons parmesan cheese

Combine cream cheese, sour cream, goat cheese, milk and garlic in a small bowl; mix well.

Cook bacon in a medium saucepan over medium heat. Just before bacon begins to brown, add onions and flour. Let cook for two minutes; stirring constantly.

Add cheese and milk mixture; cook for one minute; stirring constantly

Add spinach and stir to combine.

Add stock and cook for 3 – 4 minutes, until spinach has wilted a little bit.

Remove from heat and pour into individual ramekins or a round glass baking dish. Top with breadcrumbs and parmesan cheese.

Broil in oven for 4 – 5 minutes until cheese has browned.

Serves 2 - 4

Goat Cheese and Spinach Stuffed Chicken, Bacon Wrapped Scallops, Parmesan Garlic Potatoes, Roasted Asparagus

Asian Walnut Salad

1 tablespoon sesame seeds

1 ½ tablespoons apple cider vinegar
1 ½ tablespoons low sodium soy sauce
1 clove of garlic, chopped
2 teaspoons of ginger, chopped
¼ teaspoon salt
1 tablespoon orange juice
1 ½ teaspoons sesame oil
1/3 cup vegetable oil

Heat a medium frying pan over moderate heat. Add the sesame seeds and cook, stirring frequently, until browned, 2 to 3 minutes. Remove the seeds from the pan immediately.

In a blender, combine the vinegar, soy sauce, garlic, ginger, salt, orange juice, sesame oil, vegetable oil and sesame seeds. Puree until smooth. Set aside.

6 cups baby spinach
¼ cup dried, sweetened cranberries
1 cup mushrooms, sliced
½ cup feta cheese, crumbled
¾ cup walnuts

Pre-heat oven to 375 degrees. Spread walnuts on a sheet pan and roast for 5 minutes, stirring frequently. Remove from oven; cool.

Combine remaining ingredients in a large bowl. Add walnuts and toss with dressing.

Serves 4 as a side; 2 as an entrée.

Garlic Roasted Zucchini

2 medium zucchini, sliced into ½ inch rounds

1 ½ tablespoons of olive oil
1 clove of garlic, minced
1 teaspoon salt
½ teaspoon pepper

Pre-heat oven to 375 degrees

Toss zucchini with olive oil, garlic, salt and pepper and spread in single layer on a sheet pan, sprayed with non-fat cooking spray.

Roast 12-14 minutes, turning over once half way through cooking time.

Parmesan Crusted Tilapia with Roasted Asparagus

2 tilapia fillets, about 1 pound total

Salt
Pepper
¼ cup plain breadcrumbs
¼ cup grated parmesan cheese
1 teaspoon of paprika
1 teaspoon of dried parsley
½ teaspoon of cayenne pepper
1 tablespoon olive oil

Pre-heat oven to 400 degrees

Drizzle 1 teaspoon of olive oil on tilapia and season with salt and pepper. Set aside.

Combine bread crumbs, cheese, paprika, parsley and cayenne pepper and mix thoroughly on a plate.

Dredge fillets in breadcrumb mixture. Pat mixture onto both sides of the fillets. Place tilapia on one half of a foil lined sheet pan and drizzle each with remaining olive oil.

1 bunch of asparagus, ends trimmed and cut in half
1 tablespoon olive oil
1 tsp salt
½ tsp pepper

Toss asparagus with oil, salt and pepper. Spread on to the other half of the sheet pan.

Cook for 10-12 minutes; until the asparagus are tender, but still crisp and the tilapia is opaque at the thickest part.

Spinach, Canadian Bacon and Goat Cheese Pasta

1 1/3 cup of elbow pasta

6 slices of Canadian bacon, cut into bit size pieces
2 cups of spinach
2 tablespoons of goat cheese
¼ cup of skim milk
2 tablespoons of fresh parmesan cheese, shredded or grated
Salt

Cook pasta in a medium pot according to package instructions, making sure to salt the water prior to adding the pasta.

Drain pasta and add back to pot over medium heat.

Add remaining ingredients. Heat for 5 – 7 minutes, stirring frequently, until spinach is slightly wilted and goat cheese is melted & thoroughly combined.   Season to taste with salt and serve immediately.

Serves 2

Roasted Beet and Walnut Salad with Honey-Garlic Balsamic Vinaigrette

2 large beets, ends trimmed
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
3 tablespoons honey
1 1/2 tablespoons dijon mustard
3 cloves garlic, finely minced
1 tsp kosher salt
½ tsp freshly ground black pepper
1/2 cup walnuts, roughly chopped
3 cups romaine lettuce, chopped into bite-size pieces
3 cups baby spinach
4 ounces goat cheese, crumbled

Pre-heat oven to 350 degrees

Wrap the beets separately in foil and roast in the oven for approximately 60 minutes or until fork tender. Remove from oven. When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.

While the beets roast, whisk vinegar with mustard, honey, garlic, salt and pepper in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Set aside for at least 15 minutes and up to overnight.
Strain out garlic before serving, optional.
Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.

Toss the romaine and spinach with the dressing, to taste.  Add the beets and walnuts; toss again. Finally, add the cheese and gently toss.

Makes 2 servings as an entrée; 4 -6 as a side salad.

Roasted Broccoli and Walnut Orecchiette

1 1/2 cups orecchiette pasta
1 bunch broccoli - cut into florets
1/2 cup unsalted walnuts, roughly chopped
3 tbsp olive oil
2 cloves garlic, chopped
1/4 cup grated parmesan
Salt and pepper

Preheat oven to 400 degrees.

On baking sheet - toss broccoli, walnuts, oil, garlic, 1/2 tsp salt, 1/4 tsp pepper. Roast, tossing once, until broccoli is tender (18-20 min).

Cook pasta; reserve 1/2 cup of cooking water, drain pasta, return to pot.

Toss pasta with broccoli mixture, parmesan cheese and 1/4 cup reserved pasta water (add more if seems dry).

Parmesan Garlic Potatoes

3-4 medium red or 2-3 large Idaho potatoes, chopped into 1" cubes
1 teaspoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
Cooking spray
2 cloves garlic, chopped
3 tablespoons cup olive oil
1/4 cup parmesan cheese
2 tablespoon fresh chopped parsley or 1 teaspoon dried
Preheat oven to 375 degrees.

Toss potatoes with 1 tsp of oil, salt and pepper. Pour onto sheet pan with cooking spray already applied.

Bake at 375 degrees for 25 min, turning once.

Add remaining ingredients except parmesan to medium sauce pan. Heat over medium heat until oil begins to sizzle. Add cooked potatoes and toss to coat for 5-7 min. Toss with cheese and parlsey.  Serve immediately.

Serves 4