Apr 30, 2011

Eggs Benedict

When I was a kid, like really little, I used to order cereal at restaurants when we would go out for breakfast on Saturday mornings. I used to order oatmeal, but one time, they didn't make it like mom did and well, we never ate at that restaurant EVER again. One day, while we were at our new favorite restaurant, my dad said that I wasn't allowed to order cereal, I had to order something else. He said to try the Eggs Benedict and well, ... ... ... It's been my favorite breakfast food to order ever since. My husband loves Eggs Benedict too, and we have been looking for the perfect recipe so that we don't have to go out every time we want to eat it. We tried one recipe several months ago (before the blog started) and it called for like a cube and half of butter and my stomach killed for 2 days. It was waaaaay to greasy! So in my quest for finding new, healthy recipes, I stumbled on this one in the Taste of Home Comfort Food Diet Cook Book. It's super easy. Super fast and you'll fall in love with it!


8 slices of Canadian Bacon

8 Eggs
(can vary depending on how many you're feeding)

Hollandaise Sauce:
2 TB all-purpose flour
1/4 tsp salt
1/4 tsp ground mustard
1/8 tsp cayenne pepper
1/2 cup fat-free milk
      (we used whole)
1/2 cup fat-free evaporated milk
      (not sure if ours was fat free)
1 egg yolk, lightly beaten
1 TB butter-flavored sprinkles (Molly McButter) 
1 TB lemon juice
4 whole wheat English muffins, split and toasted.
(we used regular English muffins)

*The is supposed to be 216 Calories for 1 serving so that's why it calls for all the low fat stuff.

In a large nonstick skillet coated with cooking spray, brown the bacon on both sides; remove and keep warm.

Place 2-3 in of water in a large skillet with high sides. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks being to thicken but are not hard, about 4 minutes. (Trick: add about a tablespoon and a half of vinegar to water to help the eggs stay together)

Meanwhile, in a small saucepan, combine the flour, salt mustard and cayenne (I guesstimated what 1/8 tsp was. The first few bites left a bark but afterwards it was fine.) Gradually stir in milk and evaporated milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat.

 Stir a small amount of sauce into egg yolk; return all to the pan , stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter-flavored sprinkles and lemon juice.

Only pictures I have of this process. Just scoop some of the sauce out of the pan with a spoon, beat the egg with sauce and return to pan.

With a slotted spoon, lift each egg out of the water. Top each muffin half with a slice of bacon, an egg and 2 tablespoons sauce. Serve immediately.

Or, if you have an egg poacher, you can cheat... tee hee!

The Final Product

*Now, Obviously from the picture you can see that we didn't use 2 tablespoons sauce. We were very generous with our sauce. When we made this we had 4 people and we had to make the sauce twice in order to have enough to go around. Just a thought.

The sauce was a little to thick for our liking but other then that it was PERFECT!!!! We loved it. And, I didn't have stomach pain after eating. Super easy. Super fast. Super fun.

Make it yourself and let us know what you think. A great excuse for date night?!

This post is linked to
Southern Lovely Show and Share
My Lil Pink Pocket
Not Just A Housewife

Apr 25, 2011


We had tacos and guacamole the other night for dinner. Mexican is my FAVORITE food!!!!! Always has been, always will be!! :)

All you need:
Flour Tortillas
Meat (we used Elk)
Taco Seasoning
Chips (and/or Pita chips)
*Garlic Powder
*Lemon Juice
(*Used for Guacamole)

Defrost your meat. You can do it either in the microwave or in really hot water. I don't like defrosting in the microwave because the edges start to cook and depending on what you're making (like burgers) it's really hard to work with the cooked parts and you ended up tossing them. So right when I get home from work we'll throw the meat into a sink full of really really hot water. (The hottest that the faucet puts out.) Then about 30 plus minutes later (depending on how much meat you're defrosting) the meat is mostly ready to be put into the frying pan.

Brown your meat:
When using game (Elk, Deer, Antelope, Bear) we highly recommend NOT draining the fat. If you do, then the meat will end of being too dry. If you're using cow or something store bought, then yes drain the meat......

Add the Taco Seasoning:
Follow the directions on what ever seasoning packet you got. We've tried several different kinds and this one wasn't bad.

Once everything is mixed in, place a lid over the meat and let is simmer until the water has evaporated and all the seasoning is now soaked into the meat.

This is a great time to start cutting up all your toppings.

Our favorite toppings are shown below, but we have also added sour creams, guacamole, fried beans (or what ever type of bean you like)

The Final Product...


Now, this doesn't exactly have a recipe. I think this is the only food that I can creatively make with out having to following a recipe. That I can thank my dad for that (and my husband). My dad would look at a recipe to see what was needed and roughly how much you need of something and then just do his own thing.

Things you need:
Ripe Avocados
*They should be relatively squishy in your hand. If you want to get hard avocados, do not put them in the fridge, otherwise they won't be ripe in time. That was our mistake. I had them in the fridge for a week and they were still hard. So, either buy then squishy or buy them hard and let them sit on the counter.
Lemon Juice
Onion Powder (or real onions)
Tabasco (if you like it hot)
I have also heard of people adding tomatoes.

Cut the avocado in half length-wise and de-pit. 
Trick: Hit the pit relatively hard with with the sharp site of the blade and twist.
If ripe, pit should come out relatively easily.

Growing up, we always scooped the avocado out of the skin.
You can also use this avocado slicer/peeler. Pretty sure you could find one in a store near you.
Trick: I watched someone do this at work. Just peel the skin off kind of like an orange. 

 Then mash.
Once it's all mashed that's when you get creative and make to taste.
A few squirts of lemon juice.
A medium dash of salt
A few dashes of onion powder

This is where you could also add the tabasco, tomatoes, anything else you would like to make it spicy or more flavorful. I personally like my guacamole to be a cooling agent like sour cream is. 
Sweet yet Flavorful.

And don't forget to share your secrets!

Apr 13, 2011

Fried Rice

I'm not very good at saying where recipes come from, but this one is special because it comes from my sister and brother-in-law who is 1/2 Asian!! This is VERY low fat, at least it feels like it on your stomach compare to how you feel after you eat out. They made it for my family several years ago when they were in town visiting and it quickly became a favorite. It's even GREAT for left overs!!!!!! In parenthesis below are the suggested ingredients from my sister when they made this for 8 people.

(4 Cups) Day old rice
      *doesn't have to be a day old
(Full Tin) Spam, diced
(Full Package) Frozen mixed veggies, or peas and carrots
(6) Eggs, scrambled
Soy Sauce (to sight and taste)
Vegetable Oil

Depending on how much you want to make, you can use however much of each ingredient you want.

Boil or steam the veggies in one pot.

In a frying pan, stir-fry the spam first until the edges are starting to brown, then add the scrambled eggs and cook until the eggs are no longer runny. You should not need to add oil to this pain, because the spam will be enough. Set aside. (Depending on our mood we'll make the spam and eggs separate, its up to you.)

Heat the oil in large wok or frying pan, then add the rice and stir-fry for about 3 minutes, moving it around a lot.

Add the set-aside ingredients and mix, then add soy sauce. Mix it up and continue to stir-fry. The rice should be lightly brown because of the frying and soy sauce.

Now we like to dress up our fried rice with Orange Chicken...

... and Egg Rolls

It was a DELICIOUS dinner!!! Here is the final result of what dinner looked like....

Apr 2, 2011

Streusel-Filled Coffee Cake

I think this is the first recipe on here that is perfect for two people as it is below. BUT, this is one of those recipes that you want more then just a serving of.

This is "General Conference Coffee Cake". Growing up as a kid we got this cake twice a year (unless mom wanted it on her birthday.) We would get it in April and October when our Church holds their General Conference and it was for breakfast Sunday morning. We would snack on it the rest of the day and even every once in a while have enough for Monday morning for breakfast. But that was always very VERY rare! Even though I'm now out of the family house, it's one tradition that I don't want to give up. For the last two years I've baked it while my husband is at the Priesthood Session of General Conference and it's rather relaxing for me. (Especially when Run Away Bride is playing in the background). If you have more then 2 people, DOUBLE the recipe!!!

Streusel Mixture:

1/2 cup brown sugar
2 tablespoons flour
2 teaspoons cinnamon
2 tablespoons melted butter
1/2 cup chopped nuts (if desired) (we don't use nuts)

Combine All Ingredients

Cake Mixture:

1 1/2 cups flour

3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1 egg
1/2 cup milk
1/4 cup shortening
1 teaspoon vanilla

Sift flour, baking powder, salt and sugar together. Cut in shortening with pastry blender until mixture is like fine cornmeal (I just use a fork).

Blend in well-beaten egg mixed with milk. Then blend in vanilla and beat just enough to mix well.

Pour half the batter into a greased and floured 8" square pan. Sprinkle with half the streusel mixture. Add remaining batter and sprinkle remaining streusel mixture on top. Bake at 375* for 25-30 minutes. (Remember I DOUBLED the recipe.)

The Finished Product:

 These Photos Taken By:
My Husband!!