I Did It

There....all my recipes have been made "printable".  I hope it all works out for you.  I flew threw it and did it so fast, I'm pretty sure there are errors and spelling mistakes, please let me know if you notice anything.


Please.


I hate spelling mistakes.


Also, please let me know you're using them or if you have or what not.  Let me know you are out there!!  I'd love to hear from you! 


I don't want to talk to myself too much!

California Roll Salad

Do you love sushi? Do you love california rolls? You will love this!


Can you guess where I got the recipe from? If you've never been to my blog then it's okay that you probably didn't know "Meal Salads" by Company's Coming...if you're a regular...well..."if you can't say anything nice, then don't say anything." I rarely listen to that...but today...I will.


Here's the scoop with this recipe. Ben's mom followed it exactly and it tasted EXACTLY like a california roll. I have this thing with not following recipes...sometimes there is success....sometimes there is not. I didn't follow this one and mine did not taste like a california roll...but it was pretty good. I'm going to just give it to you how it is in the book and tell you some changes that I made at the end. You can experiment how you want, but I highly suggest you follow the recipe of you want that california roll flavor.



1 1/3 cups water
1/8 tsp salt
2/3 cup long grain brown rice

2 cups chopped imitation crab meat
1 cup chopped english cucumber with peel
1/3 cup julienned carrot
1/3 cup slivered red pepper
1 tbsp chopped pickled ginger slices
1/2 tsp salt

1 Nori (roasted seaweed) sheet

1/4 cup mayonnaise
2 tbsp rice vinegar
1 tbsp granulated sugar
1 1/2 tsp sesame seeds, toasted
1 tsp soy sauce
1/2 tsp wasabi paste

4 cups romaine and iceberg lettuce mix
2 tbsp thinly sliced green onion


Combine water and salt in small saucepan. Bring to boil. Add rice. Stir. Reduce heat to medium-low. Simmer, covered, for about 35 minutes, without stirring, until rice is tender. Remove from heat. Let stand, covered, about 5 minutes until liquid is absorbed. Transfer to large bowl. Cool.

Add next 6 ingredients.

Cut nori into 2-inch strips. Stack strips. Cut crosswise into 1/4" strips. Add to rice mixture.

Whisk next 6 ingredients in small bowl until sugar is dissolved. Add to rice mixture. Stir.

Arrange lettuce in 4 salad bowls. Spoon rice mixture over lettuce. Sprinkle with green onion. Serves 4.



Here are the changes I made...

I used white rice and my rice cooker.

I used real crab meat...the kind in the little can...like how tuna comes.

I omitted the nori sheet and I don't think I should have. I think that's what took away from mine tasting like a real california roll.

Instead of romaine and iceberg lettuce mix, I used spring mix greens.


Please tell me if you try and if you followed the recipe and if you liked it. Did it taste like california rolls to you?Print it from here.

Chicken Souvlaki Marinade

Chicken Souvlaki Marinade - This was so good! I just dumped all the ingredients into a large ziploc bag, cubed the chicken and dumped it in the bag and put it in the fridge for a bit. You don't have to marinate it very long if you don't have time. I didn't measure anything, but I'll type out what the recipe calls for. Quantities should vary according to how much chicken you use.

2 teaspoons minced garlic cloves (I just crushed 2 or 3 garlic cloves and then rough chopped them and threw them into the marinate)
1 teaspoon lemon juice
1 teaspoon olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
chicken breast meat, cubed

Put all ingredients into a ziploc bag and shake until chicken is coated.

Use soaked bamboo skewers (unless you have metal ones) and grill (we actually did them in the oven because the bbq wasn't in commission). Cook until chicken is no longer pink.


Here is a link to the printable marinade recipe.

Focaccia Bread

I'm not sure if I've ever told you this or not, but I don't bake. I love to cook and I'm really good at one or two cookie recipes and last year I discovered how easy it is to make scones and play around with the recipe. So, I'm pretty good at a variety of scones now but other than that...I don't bake. I wreck bread machine bread...I don't know how, but I do.

So when I saw this recipe with step by step instruction pictures showing how easy it is, I immediately printed it off and was determined to give it a whirl. I saw how she did it and knew I could do it if that's all there really is to it. I figured we'd have fresh bread with Saturday's dinner....yum!

I read over all the ingredients and realized I had all of it except the the active dry yeast. I only had bread machine yeast. My Mom was out of town and my sister wasn't answering the phone, so I called Michelle (she's good at the baking stuff). Michelle told me not to mess around with yeast and to follow the recipe. So I quit. I wasn't going to go to the store to just buy yeast.

Then about an hour or so later, Ang called back. She saw I had tried calling on the caller ID. Ang told me that bread machine yeast is good in traditional recipes....and what do you know...it says so right on the jar! I was pumped again. I was ready to give it another try.

I got my expired yeast out (I keep it in the freezer so I figured it was okay) and the rest of the ingredients. I then read the second step and it says to use a mixer with paddle attachment. I don't have a mixer with a paddle attachment. I have a little hand mixer thingy. So I was almost ready to quit again. I call Ang...no answer. Mom is still out of town...so I bothered Michelle again. Michelle told me that before there were mixers they used their hands. Who knew! So I start the first step of sprinkling the yeast in warm water. Then Ang calls me back and she tells me I can also use a wooden spoon too. What a grand idea! Michelle and Ang were just too helpful.

So by this time it's after 4pm and I'm just starting this 4 hour process of baking bread. It turns out I didn't have enough olives, but I had some sundried tomatoes so I used both. I had a hard time getting the olives and tomatoes combined into the bread so I'm pretty sure I did overknead it. Doesn't matter....mistakes will happen the first time someone bakes bread from scratch.

I also added some parmesan to the top of it with the salt. I figured it would make a nice little touch to it.

So dinner was ready just after 8pm...fresh bread and all....and guess what....the bread turned out!! It was delicious...well a little over salty. I don't think I'd sprinkle the salt on top next time.




I'm all about foccacia now. I want to try it with tomatoes and onions....tomatoes and mozza....herbs and whatever else I can think of...artichoke hearts....idea overload!!

This recipe was so easy!! I loved it. And let me tell you...I'm not an olive fan. I don't mind it on pizza or in things...but I can't eat them straight up...but I liked them in this! I needed this in my life...and so do you...so go check it out...make it and come back and report. You'll thank me for it! Let me know what flavors you try.

I'd also like to try sweet focaccia. Is there such a thing? Like cinnamon or something? I like sweet things...sweet bread...with chocolate. I'll have to look into that.

Oh and I did have to call Michelle one more time. I didn't know how you store it once you're done. Did you know that all you have to do is let it cool, put it in a ziploc bag and put it in the freezer. Boom! Done!

There...no excuses....go do it. If I can do this...you can do this!



I've tried this many times since I posted it originally.  It's a great "base" recipe.  I've done basil, tomato and mozza....feta and sundried tomato....just herbs...it's too easy!


I think I want to try it as a pizza crust.


UPDATE:  I used it as a pizza crust and it turned out delicious!!  We loved it!

Greek House Dressing

Greek House Dressing - I don't like to buy premade dressings...I like to mix my own. If you aren't serving a Greek salad with your dinner and you've decided to serve a tossed salad, here is a VERY good recipe. I have found it to be pretty close to what some Greek restaurants will serve with their tossed salads. I guess you could also use it in your Greek salad...I've never tried. Maybe I will next time.

1/2 cup olive oil
1 1/4 tsp each garlic powder, oregano and basil
1 tsp each pepper, salt, onion powder and dijon mustard
2/3 cup red wine vinegar

Mix vigorously. I dump all the ingredients into a canning jar, put the lid on and shake the crap out of it...works like a charm!

Any questions...just ask! Please let me know how it turns out for you!


Print it off from here.

Greek Seasoning

Greek Seasoning - I never buy this seasoning, because I always have these ingredients already on hand, so I just mix it up as I need it and then store what's left for next time. Works really good for in a souvlaki marinade.

1 1/2 tsp dried oregano
1 tsp each dried mint and dried thyme
1/2 tsp each dried basil, dried marjoram and dried minced onion
1/4 tsp dried minced garlic ( I just used garlic powder)

Combine all ingredients, store in airtight container in a cool dry place for up to 6 months.

Any questions...just ask and let me know if you've tried it!
Print from here.

Greek Style Potatoes

Greek Style Potatoes - they take a long time to cook, but are super easy to make and well worth the wait...always a hit.

1/3 cup olive oil
1 1/2 cups water - you might want less...I generally follow this recipes quantities
2 cloves garlic, finely chopped
1/4 cup lemon juice
1 tsp dried thyme - I think I dump a little more in
1 tsp dried rosemary - again...I think I dump a little more in
2 cubes chicken bouillan
ground pepper to taste
6 potatoes, peeled and quartered

preheat oven to 350F

In a small bowl mix first 8 ingredients. Arrange potatoes evenly in bottom of a medium baking dish. Pour mixture over potatoes. Cover and back 1 1/2 to 2 hours in oven, turning occasionally. I turn them every half hour and I have found most often they don't take that full time, but if you're trying to time dinner, give it that much time and when they are done, turn off the oven and leave them in there.

Any questions, please ask! Also, let me know how this one has turned out for you.



Print from here.

Grilled Chicken and Artichoke Salad

I made this last week and it was so good and so easy that I can't help but share it with you. I got the recipe off the internet somewhere (not my usual allrecipes.com) and tweaked it into my own.

It's nice and light for summer. It doesn't require heating up your entire house by using the oven and you don't need to slave over the stove top either. I love these kind of recipes for when the weather gets nicer.

Things You'll Need:
2 boneless skinless chicken breats
1 small jar of artichoke hearts, drained
3 tbsp parmesan cheese (not that powder crap you find on the shelf)
1 tbsp of dijon mustard
1 tbsp of grainy mustard
1 red bell pepper
1/2 cup italian dressing (I make my own, which tastes way better than store bought...you can find that recipe here)
spring salad mix
salt and pepper to taste
olive oil
1 large bottle of favorite wine (or box if you're into that)

1. open bottle of wine and pour yourself a glass and drink it
2. butterfly chicken breast, coat with olive oil and season with salt and pepper
3. preheat grill to medium high heat
4. grill chicken...keep an eye on it. it's a thin piece so it shouldn't take too long and you don't want dry chicken. so just stand over it and have another glass of wine.
5. when it's done, remove to a plate to let cool a bit.
6. sit down and have another glass of wine
7. julienne red pepper, cut the artichoke hearts in quarters (unless the pieces in the jar are small enough)
8. in a large bowl combine italian dressing, parmesan, dijon and grainy mustard. whisk together until completely blended.
9. slice the chicken in strips and add to dressing
10. add peppers and artichokes to chicken mixture and toss to coat
11. put salad on plate and add chicken, pepper, artichoke and dressing mixture on top
12. enjoy with the rest of your wine

It's perfect isn't it?

Let me know if you try it or have any versions of it.

On another note, tonight's dinner was DEEEEEEEEEEE licious. Stay tuned for that recipe!
Print it from here.

Italian Dressing

Whenever possible I try to make my own dressing. I hate buying bottles of it. Most of the time I have the ingredients necessary to make it anyways, so why spend the extra for manufactured stuff? At least with homemade stuff, you know what goes in it and normally it tastes so much better.

Anyways...here is the one I always use when I need italian dressing

I put all of the following in a small canning jar, put the lid on and shake the crap out of it. The quantities are guidelines...tweak it to your own personal taste.

1 cup olive oil
1/4 cup lemon juice
1/4 cup vinegar
2 tsp sugar
1 tsp salt
1/2 tsp dry mustard
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp oregano
1/2 tsp garlic salt
1/8 tsp thyme

see...probably ingredients you have in your house. So now you can make it as you need it! Yaaa!

Am I the only one excited about this?

Print from here.

Italian Wedding Soup

I don't know about you, but to me, fall and winter mean HOMEMADE SOUPS!!


I've only started getting into making my own from scratch in the past couple of years. Let me tell you....so so SO much better than buying it. Most of my homemade soups are done in the slow cooker and I will post them throughout the fall/winter as I start to make them again.


I've never actually tried this one in a slow cooker, because it actually doesn't need to cook for hours. You probably wouldn't want to cook it for hours because the orzo will get soggy...but I'm not a professional, so what do I know.


It's easy...seriously easy...it's delicious....and well...I just love it. It doesn't take very long either...I'd say from start to finish is less than an hour.


I'm not going to type out the recipe, I'm going to link you to it so you can print it out easy. You will want to hang onto it.


Italian Wedding Soup


Here are the changes I make and seem to have success with...

- make and cook the meatballs first. put them in the oven at 350 degrees for about 25ish minutes. if you have a broil pan or know the muffin tin trick it's even better because then they aren't sitting in their fat. if you have lots of time during the day and want to prepare the meatballs way before, you totally can. i've done that and then put them in the fridge until i did the rest.

- i have no idea what "escarole" is...i use spinach..fresh spinach. stack it in a pile and slice it into thin strips. by stacking it, you're making it way easier to cut.

- i don't add carrot because i wanted it to be like East Side Mario's and they don't add carrot to theirs.

- use about 6 cups chicken broth and then 1 can of beef broth....sounds weird, but works. if you want it to be even more brothy (is that even a word? probably not) then add more, if you follow the recipe, quantity wise, it will make a thick soup.

- some comments say to cook the orzo first...you don't need to. cook the meatballs and have a cocktail or so while waiting...or tend to your children...or whatever you want for 25ish minutes. then when they are done, start the soup, following the directions and adding the meatballs. this gives the meatballs to soak up some of the soup flavor.


and that's it.


let me know how it works for you or what changes you make!

Layered Orzo Salad

Another "Meal Salads" by Company's Coming hit. I ate this for dinner, I ate it for lunch the next day and then I was sad that there wasn't any left. Turned out perfectly!


8 cups water
1 tsp salt
1 cup orzo

3 tbsp italian dressing

2 cups bocconcini (or diced mozzarella cheese...which is what I used)
2 cups chopped tomato (I used my cherry tomatoes off my plant and cut in half)
1/4 cup fresh basil
1/2 tsp pepper

4 cups romaine, radicchio and endive mix, lightly packed (I don't think it really matters if you have this exact mix or not...I just buy those spring mix packages in the produce section)
1/4 cup grated parmesan cheese (please don't use that powder sold in the aisles...but the fresh stuff)
1/4 cup italian dressing (make your own....totally worth it)

1 cup diced english cucumber with peel
1 cup roasted red peppers, cut into strips
1/2 cup sliced pitted kalamata olives (I didn't have any, so I left them out)
1/4 cup grated parmesan cheese

Combine water and salt in large saucepan. Bring to boil, add pasta. Boil, uncovered for 8 - 10 minutes, stirring occasionally, until tender but firm. Drain and rinse with cold water and drain well. Return to saucepan.

Add first amount of dressing. Stir and spoon into extra-large glass bowl.

Combine next 4 ingredients in large bowl. Spoon over orzo mixture.

Combine next 3 ingredients in same large bowl. Arrange over bocconcini mixture.

Scatter next 3 ingredients, in order given, over lettuce mixture. Sprinkle with second amount of parmesan cheese.

Makes about 12 cups.


My changes...

I didn't "layer" it all pretty in a glass bowl. I let us "build our own" in our own bowl so we could use the left overs without that soggy salad problem.


You know the drill....tell me how yours turns out.

Print from here.

Lazy Lasagna

I don't like real lasagna...I don't know why, but I don't. Quite a few years ago, someone brought this casserole to a party and I loved it. I got the recipe from her and it's now become a hit for anyone I've made it for. Some of the quantities are a bit vague (that's how she wrote it out for me), but just figure it out...you can't really go wrong with it. I've never tried it with spinach before, but someone mentioned last time that I should try adding it and next time I make it I'm going to do that. This recipe makes quite a bit, however, the ones you don't need for dinner that night freeze well. Just make sure you thaw it out and cook it without a lid when you use it next time or it can be a bit "soupy"...or at least that's what mine did.

Anyways...here ya go...

ground beef
1 tin whole tomatoes
1 tin tomato sauce
1 tin tomato paste
1 lg container cottage cheese
1 container feta (cubed)
1 pkg med. egg noodles
garlic
onion powder
salt and pepper
italian seasoning
basil
mozzarella cheese

Preheat oven to 350 or 375.

Brown ground beef.

Meanwhile cook noodles to package directions (maybe undercook slightly).

Then...in a large mixing bowl, mix together beef, egg noodles, tomato paste with 1 tin of water, tomatoe sauce and tomatoes. Add feta and cottage cheese. Season to taste with garlic, onion powder, salt, pepper, italian seasoning and basil. Mix. At this point it might look mushy and gross, but trust me...it's not.

Put in casserole dish or dishes. Cover with mozza. Bake 35-40 minutes and then to brown cheese broil for about 5 minutes.

That's it, that's all.

If you try it, let me know. Also, let me know if you make any changes...I love feedbac


A very vague printable version is here.

Lemon Ginger Chicken

I made Lemon Ginger Chicken with rice and beets. I've gotten so sick of chicken that I can't eat it anymore. Tonight, however, I loved it. It was so good!! I decided to share the recipe with you. Let me know if you try it and how it turned out.

4 boneless skinless chicken breast halves
1/4 cup all purpose flour
1/4 tsp salt
1/4 tsp pepper

2 tsp. olive oil (I had to skip this because I'm not allowed fat and it totally worked)

1/2 cup chicken broth
1/4 cup lemon juice
1 tbsp. soy sauce
2 tbsp. packed brown sugar
1 tsp. finely grated gingerroot (I didn't have this, so I just used ground ginger)
1 tsp. lemon zest (skipped because I didn't have it and it was plenty lemony enough)
1/4 tsp. dry mustard

1/4 cup chicken broth
1 1/2 tsp. cornstarch

Pound chicken to about 1/4 inch thickness. Combine flour, salt and pepper on a large plate. Press both sides of chicken into flour mixture until coated.

Heat olive oil in a large frying pan on medium high. Add chicken and cook 2-4 minutes on each side until it's no longer pink inside. Put on a plate and cover. Reduce heat to medium.

Add chicken broth, lemon juice, brown sugar, soy sauce, ginger, lemon zest and mustard to the same frying pan. Heat and stir, scraping any brown bits from the bottom of pan, until boiling.

Stir the second amount of broth into cornstarch in small cup. Add to lemon juice mixture. (I found I actually needed to use a bit more cornstarch and broth to get it to thicken). heat and stir until boiling and thickened. Reduce heat to medium low, add chicken, turn to coat both sides and cook for just a couple of minutes more until heated through.

And that's it! Easy easy!


Print from here.

Macaroni and Cheese Deluxe

There is something about comfort food...I guess that's why they call it "comfort food".

Sometimes the necessary meal is macaroni and cheese, however...out of the box....not so good. There's no comfort in boxed mac and cheese.

I love this recipe because you can really play around with it. It's a good base recipe and an easy way to sneak some veggies into your meal. This is most definitely not a low fat recipe, but it's oh so good and worth every calorie.

I got mine out of the Company's Coming "Pasta" cookbook, however, I have found the exact same one on the internet.

Check it out...print it off....make it tonight.

You can thank me later.

Especially since summer isn't really showing it's beautiful face this year, you can easily include this into one of your rainy-day-need-comfort-food kinda nights.

Enjoy!

Martha Stewart Veggie Burger

Last week I attempted a different Martha Stewart Quinoa Burger . We did not like it....at all. The texture was wrong and it tasted too much like a falafel. If you like falafel, then you probably would have liked it. It could have been the way I made it, but it did not hold together properly and was quite mushy.

A friend recommended this one to me and I tried it last night. We loved it!! It was so good and perfectly delicious. The patty held together like a real burger. I did have to add a second egg after it had been sitting in the fridge for the hour. It felt a bit dry when trying to form patties.

picture taken from Martha Stewart's webpage

I served some sliced tomatoes on the side and it was all very perfect. The burger itself is very filling.

I did make a couple of changes.

The recipe, for the burger, calls for shallots, which I didn't have, so I just chopped up garlic and onion instead. I didn't have portobello mushrooms either, so I used cremini mushrooms.

In the yogurt sauce, the recipe calls for capers, which I didn't have, so I used finely chopped green olives. I added a little too much so I did add a bit more garlic. I also added lemon juice to the sauce.

I didn't have greek yogurt, I just had plain non fat and I learned a neat little trick for thickening up the yogurt so it's like a greek yogurt. I put a coffee filter in a sieve and put my yogurt in there and let it sit for an hour or so and voila....thick yogurt!!

Also, instead of toasting the bun in the frying pan, I just broiled it.

I think that's all I did differently. I really enjoyed it and plan on making it again!

Let me know if you try it!

Mediterranean White Bean Salad

This recipe is a perfect summer salad. It's easy and quick to through together. I would love it with a couple of changes.


I'll type out the recipe how it is from the book, then at the end I'll tell you the changes I would make...or did make.


This one is from the Meal Salads by Company's Coming....yes....I cook a lot from that book...I love it.



1/3 cup olive oil
1 tbsp balsamic vinegar
1 tbsp lemon juice
1 tsp dried thyme
1 tsp grated lemon zest
1 tsp liquid honey
1 garlic clove, minced
1/4 tsp salt
1/4 tsp pepper

2 cans (19 oz ea.) white kidney beans, rinsed and drained
2 jars (6 oz ea.) marinated artichoke hearts, drained and quartered
12 oz. jar roasted red pepper, drained and cut into strips
2 cups cherry tomatoes, halved
1/2 cup thinly sliced red onion
2 tbsp fresh basil
2 tbsp chopped fresh parsley

Whisk first 9 ingredients in small bowl.

Combine remaining 7 ingredients in large bowl. Drizzle olive oil mixture over top. Stir gently. Makes about 7 1/2 cups.


Okay...here are the changes....

I like white beans but for some reason....didn't like them in this salad. Next time I would grill chicken instead. I also thought maybe a little feta thrown in would have been perfect too.

I also cut the entire recipe in half for Ben and I, which turned out to be perfect for dinner plus lunches the next day...and Ben's midnight snack....and I never really measure exact quantities anyways.



Let me know if you try it!!



Print the recipe from here.

Pilaf Greek Style

Pilaf Greek Style - I tried out this recipe last weekend and it turned out EXACTLY how I pictured it would. There is nothing fancy or special about it, but if you're doing a greek night and you're not a fan of the potatoes or you also want a simple rice side dish...this is perfect. I think one of these days I should start taking pictures of the recipes I try out.

1/2 cup butter
2 cups uncooked long grain white rice
1 quart beef or chicken broth
salt and pepper

Melt butter in a heavy pot and saute the rice, stirring, for about 5 minutes or until browned. Add the broth, salt and pepper. Bring to boil, then cover with lid, reduce heat and simmer until the rice has been absorbed. Do not lift the lid and stir it...just let it cook. I think it took about 20 or so minutes. When done...fluff with fork.
Print from here.

Radish and Spinach Salad

I loved this. Love loved it. I served it with grilled chicken and I also did a tomato, basil and feta salad with balsamic vinegar on the side.


I got this recipe from Canadian Living.


1/4 cup vegetable oil (I used olive oil)
1 tbsp lemon juice
2 tsp grainy mustard
1 clove garlic, minced
1/4 tsp each dried dillweed, salt and pepper

6 cups torn spinach leaves (I just used baby spinach)
1/2 cup sliced radishes
1/2 cup shredded swiss cheese (I had mozza so I just used that)
1 carrot, thinly sliced.

In salad bowl, whisk together vegetable oil, lemon juice, mustard, garlic, dillweed, salt and pepper.

Add spinach leaves, sliced radishes, swiss cheese and carrot. Toss.

Makes 4 servings.


I actually did the dressing on the side, because we never finish the whole salad at dinner and soggy dressing salad is not good left over. So we just add it to our own plates.


You have to tell me if you try it!!


Print it from here.

Roasted Chicken with Risotto and Caramelized Onions

Sounds fancy but super easy...


It was so freakin' good. Worth the time (and it does take lots of it...and lots of patience) and worth the effort. Michelle and I made this for Ben on Friday. I have leftovers in the freezer and I'm hoping it tastes as good for lunch tomorrow. I dream about this dish. It comes to me in my sleep and tries to entice me into eating it in the middle of the night.


I'm not going to type out the whole recipe because you can find it here and print it off yourself.


Here are the changes I would suggest...

First...it takes way longer than it tells you. Give yourself a good 1 1/2 hours from start to finish. Be patient, don't try to cut corners or make short cuts. It's worth the sore feet at the end. Only add more broth to it as the previous amount is totally absorbed. It goes from looking sticky and weird to creamy and delicious, so use the full 7 cups of hot broth.

Second...don't buy a roast chicken, unless you have left overs. Just grill, fry, bake up some chicken breasts and chop 'em up. If you're going for a "pretty" looking dinner, I would suggest keeping it out of the risotto and just grill up some breasts and serve them sliced over top of the risotto.

We added broccoli to our mixture...I probably would leave it out next time and serve it on the side. Some grilled or steamed chopped asparagus would be really good to add to it.

We added some parmesan at the end with the butter.

I think that's it.

Seriously though...this was shockingly delicious. I will for sure make it over and over and over again....but probably on a weekend or for guests because it's time consuming for a weekday dinner for just Ben and I.

It is easy though...so don't be afraid to try it.

Saganaki

Saganaki - This is sooo freakin' easy to make and so delicious. You will totally impress your guests with it. Saganaki is definitely not a "healthy" appy, but it's worth every calorie and gram of fat! Rendezvous in Abbotsford makes a delicious version of this...that's where I had it for the first time, but now I can make it at home..mmmmm. I'm sorry there are no quantities, I don't measure.

Cheese - but not any kind of cheese...you need Kefalograviera, Kefalotiri or Kassen. Where I live we lack places to buy fancy cheeses, however, I have found at Save On Foods they have a cheese called "Saganaki"...it's what I use. I know in Vancouver you can buy the properly named stuff. I've heard of people using Feta, but I'm not to sure how that would work or taste. You'd want to make sure it was a harder feta you can cut into a good size cube.
Egg
Oregano
Flour
Olive Oil

Cube cheese into desired size (not too small though). Mix egg and oregano. Dip cheese in egg mixture and shake off excess then coat in flour.

Heat olive oil in frying pan on med-high heat. Fry cheese pieces on each side once until golden brown. You want the heat high enough to get the golden brown without completely melting all the cheese out.

Serve with lemon wedges and warm pitas.

Again...feel free to ask any questions and let me know how they turn out for you!

Go here to print it off.

Spanakopita

I love Greek food! A couple of years ago I went on a mission to learn to make some good Greek dishes for at home. I've found some good recipes and lately have been sharing them with friends. Now more and more people are asking for them so I've decided to post them up here so you can just print it have it...it also saves me from typing out the recipes again and again. I'll be separating each recipe into it's own post so there isn't one long one and you don't need to print what you don't want.

Spanakopita - I've never had to double this one...I find the recipe makes quite a bit. It's very time consuming and a lot of work, but oh so worth it. Most people I've served this too have said it's better than the restaurants. I should also mention...I almost never measure, I eyeball most things.

1/2 cup olive oil
2 large onions, chopped
2 (10oz) pkgs frozen chopped spinach - thawed, drained and squeezed dry (tip: put the thawed spinach in the middle of a clean dark coloured tea towel and pull the edges up around the spinach and twist it so all the liquids squeeze out...makes it way easier)
2 tbsps chopped fresh dill (I just use dried)
3 tbsps all purpose flour
2 (4 oz) pkgs feta, crumbled
4 eggs, lightly beaten
salt and pepper
1 1/2 (16oz) pkgs phyllo dough
3/4 pd butter, melted

Preheat oven to 350F.

Heat oil in large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes or until most of the moisture has been absorbed. Remove from heat. Mix in feta, eggs, salt and pepper.

Here is where it gets tricky and takes some practice. Lay phyllo dough flat & brush with butter. (If you like lots of phyllo dough, I know some people will stack 3 sheets at a time, just don't forget to brush in between the layers....I only use one sheet at a time). Don't forget to keep your stock pile of phyllo covered with a damp tea towel...it dries out very fast. Depending on the size of sheet you have you might need to do this (I have to everytime, I have yet to find thing strips of phyllo precut and ready to go). I put it down infront of me so it's landscape not portrait (I only know photography terms for this...I don't know how to describe it in cooking terms...haha) and I take a pizza roller cutter thing and cut 4 or 5 strips, depending on the size of your dough and the size you want your spanakopita to be. Some packages will actually have a diagram for you on how to set it up, so look on your packaging. Place a small amount of spinach mixture onto each piece of dough. Fold phyllo into triangles around the mixture. (Again...refer to packaging for directions on how to do this...way to hard to explain how...but don't stress about it, my first few turned into little packet square things...they looked horrible). Brush triangles with butter and place on a large baking sheet. Bake in preheated oven 45min - 1 hour or until golden brown (please don't just put the timer on and walk away...check at like 20 minutes or half hour).
And that's it! If you have any questions or if I was unclear, please ask. Also, please let me know if you have tried this and how it turned out!

Good Luck!!


You can go here to print it.

Spinach and Bacon Pasta Toss

An easy dinner that's not too heavy feeling. I'm not saying it's totally healthy (it has bacon and cheese in it) but it's not that heavy feeling some dinners or pasta's can cause. It also tastes great heated up as leftovers.

I got it from the Kraft Canada webpage so you know it's going to be easy.

You need:

1 pkg (375 g) egg noodles
1/2 cup Italian dressing
1 lb (450 g) boneless skinless chicken breasts cut into cubes
2 cups cherry tomatoes, halved
4 cups fresh baby spinach leaves
1 cup shredded mozzarella
8 slices bacon, crumbled

get the noodles started according to package directions.

heat dressing in large skillet on medium heat. add chicken. cook and stir until chicken is done. add tomatoes and cook 1 minute.

drain noodles but save 1/2 cup of the water. add noodles and reserved water to chicken in skillet. stir.

remove from heat. add spinach, 1/2 cup cheese and the bacon. mix lightly. sprinkle remaining cheese.

voila!

done!

serve!


You can print the recipe from here.

Spinach with Orzo and Feta

For today's dinner we are having "Spinach with Orzo and Feta" by Martha Stewart...except I'm going to add artichoke hearts to the recipe...and omit the mint.

edited to add: It was delicious...even better leftover the next day. I didn't follow any measurements, I added marinated artichoke hearts, garlic and onion. I didn't drizzle in the olive oil because of the oil on the artichokes. It was super easy too. I think it would pair well with grilled chicken or something.

Steak and Sweet Potato Salad

Ya for "Meal Salads" from Company's Coming! No this is not a paid advertisement. This is me...loving my newest cookbook and wanting to share all it's joys with you.


I'm so nice.


1lb. fresh peeled orange-fleshed sweet potatoes, cut into 1/2" slices (that's a lot of words to say sweet potatoes...buy how many you want and slice 'em)
1 tbsp water (yeah...I did not measure that one...haha)

1 tsp montreal steak spice
1lb beef strip loin steak (again...no idea how much or what that is...I just bought a nice looking piece of steak)

1lb fresh asparagus, trimmed off tough ends (I'm really getting sick of pound quantities...I just bought 1 bunch)
3 tbsp balsamic vinaigrette dressing (don't waste your money buying it...just mix olive oil, balsamic vinegar, salt, pepper and maybe some oregano if you want...I just drizzled balsamic vinegar on it)

6 cups cut or torn romaine lettuce, lightly packed (mixed greens for this girl...it's what I buy)
1 cup halved cherry tomatoes
1/3 cup balsamic vinaigrette dressing (see what I have to say about this above)
1/2 cup shaved parmesan cheese

Arrange sweet potato slices in single layer on large microwave-safe plate. Sprinkle with water. Microwave, covered on high for about 4 minutes until tender crisp. Mine didn't all fit on a single layer in the plate...put them in a casserole dish and just throw them in and give 'er.

Sprinkle steak spice on both sides of steak. Grill until they are how you like them. Transfer to cutting board. Cover with foil. Let stand for 10 minutes. Slice thinly. Transfer to extra-large bowl.

Reduce heat to medium. Brush sweet potato and asparagus with first amount of dressing (like I said...just drizzle them with balsamic vinegar and olive oil). Cook until browned and tender. Transfer to cutting board. Cut into 1" pieces (I just cut the asparagus and potatoes in half). Add to steak.

Add next 3 ingredients. Toss. Sprinkle with cheese. Makes about 14 cups.


Tell me how yours turns out, please...and thank you!!
You can print it from here.

Strawberry Pork (but I use Turkey) Salad

I will be making this salad every week for the rest of my life.


Yes...I love it that much.

It's in the "Meal Salads" cookbook by Company's Coming. If you are going to go out and buy a cookbook...I HIGHLY recommend this one. There are so many great recipes...and such a variety of ones too.


This one is super easy, super quick and super refreshing for summer.


Super.


Super super.


Yes...that.


3/4lb pork tenderloin, trimmed of fat (I used turkey...you could also use chicken)
1/4 tsp salt
1/8 tsp pepper

3 tbsp olive oil
3 tbsp strawberry jam, warmed
2 tbsp white balsamic (or white wine) vinegar (I used regular dark balsamic vinegar)
1/4 tsp coarsely ground pepper

8 cups spring mix lettuce, lightly packed
2/3 cup sliced fresh strawberries
1/2 cup walnut pieces, toasted (I did not use these...most of you know my opinion of nuts)
1/3 cup thinly sliced celery
1/3 cup thinly sliced sweet onion (I only had regular onions, so that's what I used)
3 oz goat (chevre) cheese, cut up (I just used feta...love feta)


The first step in the cookbook tells you how to cook the meat and grill it and all that stuff. It gives instructions on how to do it in the oven if it's too cold to bbq. I'm going to skip that paragraph and just tell you to cook it up until it's done. Season it with salt and pepper, and grill it. Easy...right? You don't need me to tell you how to cook the meat.


When it's done, slice it thinly.


Whisk next 4 ingredients in small bowl.


OR...this is what I do....so easy and mess free...
When I make dressings I put all the ingredients in a canning jar, put the lid on tight and shake it.


Shake like you've never shaked before.


It's best when done with music and you shake your whole body with it. Sing too...makes the food taste better.


Trust me.


I know these things.


Now where was I? Oh yes...recipe.


Toss remaining 6 ingredients and pork in an extra-large bowl. Drizzle with olive oil mixture. Makes about 10 cups.


I actually skip that step. Since it's just Ben and I and we always have left overs, I don't like to pre mix salads because then they get soggy for the next day. I just get all ingredients ready and put them in separate bowls and then Ben and I each build our own salad. It works perfectly and that way he can leave out all the extra feta I would add to mine....I love feta.


Mmmm....feta.


Now go make it.


You can thank me later.



Print it from here.

Summer Spinach Salad

Fresh! Easy! Delicious! Colourful! Perfect in every way....not unlike myself...


This was so so SOOO good! Yes...yes it was. And you guessed it..."Meal Salads" by Company's Coming. Can you tell it's my newest cookbook??




1lb boneless, skinless chicken breasts halves (I really have no idea how much a pound of them are...I generally use 1 chicken breast half per person and that turns out to be more than enough)
1/4 tsp each salt and pepper

6 cups fresh spinach leaves, lightly packed
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup thinly sliced red onion
1/4 cup grated asiago cheese
1/4 cup pistachios (let's not talk about how I had to take the shell off them...it traumatized me. I can't seem to find them with the shell off...do they come like that anywhere?)

3 tbsp lemon juice
3 tbsp olive oil
2 tsp dijon mustard (I used grainy mustard)
2 tsp liquid honey
1 tsp grated lemon zest
1 garlic clove, minced
1/4 tsp salt

Sprinkle both sides of chicken with salt and pepper. Grill until done (yes the recipe goes into great detail to tell you how to grill....I'm going to assume you know how to grill chicken). Transfer to cutting board. Cool. Cut into 1/2" slices. Transfer to large bowl.

Add next 6 ingredients.

Whisk remaining 7 ingredients in small bowl. Drizzle over spinach mixture. Toss gently. Makes about 9 cups.


Here's the thing...if the weather isn't nice to grill outside, we just fry or use a grill pan inside...or put it in the oven. As long as the chicken is cooked, I don't think it matters how you do it...in any recipe. Grilling just has the best flavour....mmm.

Also, I never wait for it to cool. I like the warm chicken with the cool salad.

I also always keep the dressing separate from the salad mix and let us each add our own. Most of the time, I do that with the chicken or whatever meat I'm using....I leave it to the side to let us add how much we want.

Because I'm cooking for only 2 of us, I never measure and use the quantities in recipes. Most of the time it's easy enough to eyeball and figure it out.


Go try it now...You can thank me later!


Print it from here.

Sundried Tomato Beef Salad

DELICIOUS! Another from "Meal Salads" by Company's Coming


1lb flank steak (I have no idea what flank steak is, so I just bought a steak)
1/4 cup sundried tomato dressing

16 cups water
2 tsp salt
4 cups fusilli pasta

1/2 cup sundried tomato dressing
2 tbsp balsamic vinegar

1 cup fresh spinach leaves, light packed
4 1/2 oz can sliced black olives, drained
1/2 cup crumbled feta cheese
1/4 cup sundried tomatoes in oil, blotted dry and chopped
2 tbsp fresh basil

Pierce steak in several places with large fork. Place in medium shallow dish. Pour first amount of dressing over top. Turn until coated. Marinate, covered in a refrigerator for 1 hour, turning occasionally. Remove steak and discard any remaining dressing.

Here is where the recipe goes into great detail telling you how to grill a steak. Just grill it to how you like it....okay?

When it's done, transfer it to cutting board and cover with foil. Let stand for 10 minutes. Slice thinly across the grain. Cut slices in half crosswise.

Here is where the recipe tells you how to cook pasta. Follow directions on package to cook it until tender but firm...or however you want to....and when it's done...drain and transfer to large bowl.

Add second amount of dressing and vinegar to pasta and toss.

Add remaining 5 ingredients and beef. Toss. Makes about 9 1/4 cups.


PS....I didn't measure a single thing when I made it.


Print it from here.

Sweet Ginger Beef Slaw

If you love Asian flavours you should love this. I got the recipe from Company's Coming "Meal Salads". I'll definitely be making this again!

You Need:
2 tbsp brown sugar, packed
2 tbsp soy sauce
3/4 tsp ground ginger
2 garlic cloves, minced
1/8 tsp pepper

1 tsp sesame oil
1 lb beef top sirloin steak, cut into thin strips

2 tbsp toasted sesame seeds (super easy to do...just put in a frying pan over med/high heat and watch closely..they don't take long)

4 cups of broccoli slaw, lightly packed (or you could use shredded cabbage with carrot, but the broccoli slaw does work perfectly)
14 oz can of baby corn, drained
1 cup snow peas, trimmed and halved diagonally
1/2 cup asian-style sesame dressing
1/2 cup julienned radish
2 tbsp finely sliced green onion

Here's what you do:

1. combine first 5 ingredients in a small cup
2. heat large frying pan on med/high heat until very hot
3. add sesame oil and then add beef
4. stir fry until browned. add brown sugar mixture. stir and cook for about 1 minute stirring often, until coated. remove from heat
5. sprinkle with sesame seeds. toss and let stand for about 10 minutes

now here is where i swayed from the recipe.

it says to mix remaining 6 ingredients, add beef and toss...however...if you save your left overs and you don't want soggy salad...don't do that. if all of it will be eaten in one meal, you're probably okay...just make sure you serve immediately...it's not good soggy.

I put the broccoli slaw, baby corn, snow peas, radish and green onion in a bowl and then when it came time to eat, we put the veggies on our plate, drizzled with dressing, then added the beef and mixed it on our plate. No soggy veggies...nice warm meat with it...mmmm....mmmm and it was just as good left over the next day for lunch!

Let me know if you try it!



Print the recipe from here.

Sweet Thai Chili Chicken

Years ago at Cactus Club I had a version of these and I loved them. So I went home at attempted them and they turned out perfect. Then I went to Joey's in Kelowna and they had a different version of it, theirs had cucumbers in it....so so good. So that's how I started making them at home. Well, last year at Phoenix in Abbotsford, I tried a whole other version, theirs had wonton crisps...exactly what my recipe was missing. So you can probably guessed what I did next.

I made it for dinner last week and took on the challenge of photographing each step to make it easy for you. Yeah...so dinner takes twice as long to cook this way and my camera is covered in flour. I don't think I'll try that very often....it's just too hectic.

Anyways...here it is for you. I don't have quantities because I pretty much made up the recipe from just trying it at random restaurants.


Preheat oven to 350 or 375ish....somewhere around there.

This is how you make your wonton crisps (which make a great snack on their own)...

get a stack of wonton wrappers

and cut them into strips

line a cookie sheet with parchment paper


I always start by trying to make them look pretty by curling them

then I get impatient and end up just ripping them and putting them on there flat

spray the wonton wrapers with Pam

then sprinkle them with seasonings of your choice...I find sesame seeds and salt work well with this recipe, but if you're just making a snack, you could do garlic, parmesan, dill...anything you want really...you also wouldn't need to cut them into strips, you could leave them whole for snacking

bake them about 5-8ish minutes...check them frequently, they burn quick...some of these turned out a little too brown. I was too busy snapping pictures to notice my house filling up with smoke. You want them a nice golden brown

now onto the chicken part

get a bowl or plate of flour ready

chop your chicken into bite size pieces and coat them in the above mentioned flour

heat oil in frying pan

fry chicken until crispy and golden brown

meanwhile chop up some green onions...don't worry...different cutting board from the one I used for the chicken

and cucumber

get out your sweet thai chili sauce...I don't like this brand as much as the one I normally buy, but they didn't have my "normal" stuff so I got this one

dump it on your chicken...add as much as you want according to the level of spice you like. I don't like anything spicy so I add just enough to coat it. When it's all heated through...

toss it with your crisps, green onions and cucumbers and serve...mmmm...

See...easy! Let me know if you try it or if you have some other version of it!


Printable and not very detailed version here.

Teriyaki Beef

Easiest recipe EVER!! Got that? EVERRRRRRRR!


It's from Kraft Canada...so even though I wouldn't call this a culinary adventure or anything like that...you know it's going to be easy, it's going to have the ingredients you have on hand and it's going to generally be "everybody approved."


Oh and for all you busy people out there....especially those without a dishwasher....this one is for you....


....one large skillet....that is all you need...and ready in minutes!


1 lb boneless beef sirloin steak, cut into thin strips (I just bought one at the grocery store that was already cut into "stir fry" strips...yes...I wanted an easy dinner)
4 cups coleslaw blend (one of the small packs in produce worked perfect)
1 red pepper cut into thin strips
1/4 cup asian sesame dressing
1 tbsp teriyaki sauce
olive oil or sesame oil if you want some good flavour (Ben doesn't love sesame flavours so I just used olive oil)


Heat a little oil in large skillet on med-high heat. Add meat; cook and stir until meat is browned. Remove from skillet and keep warm.

Reduce heat to medium. Add coleslaw and red peppers to skillet. Cook 3 or 4 minutes or until vegetables are crisp-tender, stirring occasionally.

Stir in dressing and teriyaki sauce. Return meat to skillet, cook and stir until heated through.

They say serve it with rice...but we just had it as is.


You can get a printable version here.

Tuna Cakes with Homemade Tartar Sauce

Need an easy and quick dinner idea?


Tuna Cakes by Kraft Canada!


I'm not your biggest tuna fan, but I love these. I serve them on a bed of mixed spring greens that I drizzle balsamic vinegar on then I make a tartar sauce to serve on the side.


Here are my suggestions for the tuna cakes....

- add an egg. I find they crumble and fall apart when I don't.
- skip the refrigerate for 10 minutes step and make them into patties right way. Then put them in the fridge to set for a bit.
- I find it helps when I make them into patties to roll them into a large ball in my hand first, then flatten so they get packed in a bit.
- you don't need to use mozza, I use whatever cheese I have on hand.
- regular onions can be substituted for green onions
- when frying them, ignore the time the recipe says. Put the stove on medium and turn them when they are brown...flipping only once.
- use a non stick skillet with a bit of olive oil
- add shredded carrots for extra nutrition


Here are my suggestions for the tartar sauce....

- I added extra dry dill for flavour
- I never measured because their quantities are too large for one meal....go by preferred taste.
- let it sit in the fridge for awhile first so the flavors can really get to know each other.



Let me know if you have tried this or if you have any questions.

Vanilla Crepes

This is what we're having for dinner tonight. Yes, it lacks nutrition, however, it's what I'm craving. I'm going to do them with fresh bananas and I'll put chocolate syrup (fat free), pancake syrup, yogurt (fat free) and honey out to go on them. I got the base of the recipe from allrecipes.com but added my own twist to it.

Vanilla Crepes

1 1/2 cups skim milk
1/3 cup egg whites
2 tablespoons vanilla (I add more because I love vanilla)
1 1/2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
ground cinnamon (I just eyeball how much I want)
5 tablespoons of unsweetened apple sauce

In large bowl, mix together milk, egg whites and vanilla. Stir in flour, sugar, salt, cinnamon and butter until well blended.

Heat small non stick frying pan over medium heat until hot (you might want to add spray or oil, but I just give 'er without it). Pour about a 1/4 cup of batter in the middle of the pan and then tip and turn until the batter covers the bottom of the frying pan. I don't measure how much, I just eyeball it and make sure it's good and thin.

When the edges start to dry and curl up and there are bubbles forming on the top, flip over and cook until lightly browned on the other side and edges are golden. I find using a rubber spatula to lift it and a flipper work well for turning it over. Repeat with remaining batter.

This makes about 12ish crepes...It depends on the size of your frying pan and how much batter you add.

Hope you enjoy it...let me know what you think or if you have some ideas to make it better.

You can get the printable version here.

Printable Recipes

The next million or so posts are going to be recipes I had posted over at Her Beautiful Mess.


I'm going to make them into "printable" versions.


I'm pretty sure this will take me the rest of my life, so I will say "goodbye" forever and hope you enjoy these.


Ya right....if only you could get rid of me that easy.


Anyways...check back frequently and keep me posted on any recipes you have tried and how they turned out for you...I like to hear these kind of things.


I want to know I'm not totally talking to myself.


Thanks.

A Question For You

I'm thinking about going through all my recipes I posted over at Her Beautiful Mess and having them link up to a "printable version".


Is this something you'd like to see?  I need to know, because if no one cares how they are over there, then I'm not going to spend the time doing that. 


If you want them printable....well then your wish is my command so let me know!!


Thanks!

Ranch Dressing

Over the past year or so I've really been trying to make homemade dressings.  They taste better, they are a lot more fresh and you know what you've put in them....no weird preservatives or words you can't pronounce.


I found a perfect ranch dressing at allrecipes.


It tasted exactly how I wanted it too.  I'm not a fan of Kraft Ranch Dressing or other store bought ones, but I do like the kind where you buy the package of the dry parts and add your own mayo, sour cream or yogurt.


The only thing with this one is it is very thick, so if you want it for a salad, you'll need to thin it out.  I used more sour cream than mayonnaise and added some skim milk.  I also added extra of other things because of adding the extra milk.  Next time I might use a fat free plain yogurt....it's healthier and it tends to be on the runny side....perfect for this!

September 27 - October 1

Here are our meals for the week....


Monday - artichoke and feta pita pizzas (I will take pictures as I make them and post later.... one of my favorite pizza's)

Tuesday - sweet thai chili chicken

Wednesday - roast, asparagus and potatoes

Thursday - frittata

Friday - beef dip and mixed greens


Hope you have a good week!  Looks like the sun is suppose to shine all week!

Oven Ham Sammies

These were so good!  I loved them.  I actually made quite a few changes to the original.


You can get the original recipe from here.


Here are the changes I made:


- I used cheddar cheese because that is what we had

- I don't know what King Hawaiian Rolls are or if you can even get them in Canada, so I used the half baked panini buns...I love them!  Don't finish baking them first though...build the sandwiches like the recipe says.

- use less butter

- I made them in the morning and then we had them for dinner.

- I baked them according to the directions on the bag for the half baked buns to make sure they got cooked through.  If you are using already fully baked buns then just follow the recipe.

Tangy BBQ Sandwich

Print the recipe from right here.


I had my sister's family over a couple of Saturday's ago.  Ang and I decided at last minute to do this one, so we defrosted the roast in the microwave for a bit, then we threw it in the slow cooker (still partially frozen) on low for 2 hours then cranked it to high for 3 hours.


It actually turned out perfect.  We cut the roast up, but it back in the sauce and let it sit until we were ready to it.


The sauce was very runny, but I think it's because we added it partially frozen.  We just used tongs and a slotted spoon to get the meat out.


We used havarti cheese on it and broiled the buns before adding the meat.


It was delicious!!!  No leftovers from this crowd.


The next week we had roast and with the leftovers, I put all the ingredients into a pot, added the shredded beef and heated it up on the stove top.  I used those half baked panini buns you can get (I don't know their real name...but the ones that are partially baked already and you finish them at home).  I baked the buns, sliced it and put the filling it...so good.

Delicious Eggs Benedict

A couple of years ago I had a version of this at ABC and I loved it.

I've thought of it many times, but have never done it at home.


Last weekend I decided it was time....I had all the ingredients, so why not?


First of all print this recipe to use for your hollandaise sauce....please don't buy those packages from the store...this is way better.  You won't go back after making this....it tastes like real restaurant hollandaise sauce...mmmmm....I love hollandaise sauce.


The only change I made was I added a bit extra lemon juice.  I hate spicy food, so I was a bit skeptic on adding the tabasco sauce, but I did it and it wasn't spicy at all.


You will want to make the sauce just before you would serve it because you want it warm, but if you heat it up, the eggs will cook.


Because I don't like waste, I used the whites to make the egg part of it.  I used a small omelet pan to cook them.  Beat them lightly with a fork and pour into the lightly greased frying pan.  I seasoned them with salt and pepper and made a plain egg white omelet.


On a plate put some fresh baby spinach, crumbled feta, warmed up ham, and your egg (because the omelet was way too much for me, I split it in half and used it for leftovers).  Then drizzle your hollandaise sauce over top.


That's it.  Easy and also impressive if you have guests.


I had leftovers so I "built" an omelet in some tupperware and heated it up the next day.  Yes...some of the egg yolk cooked, but it was actually okay...more than okay...it was still delicious.  You could leave the sauce off it, heat up everything else and just add the cold sauce...I don't know how it would taste, but you could try it.

Chocolate Cherry Mocha Trifle

We made this one for my dad for his birthday....he loves cherries, he loves coffee and he loves chocolate (although he will deny the chocolate part of that).

We used this recipe as the base and added our own twist.


Here are the changes we made:

- we used a brownie mix that had chocolate chunks in it.

- we were going to stab holes in the brownies when they came fresh out of the oven and pour cherry brandy over it to get soaked in, but we forgot.  Once the brownies were cut into chunks and put in the trifle bowl, we poured cherry brandy over them in each layer.

- we added cherry pie filling with each layer.

- used an entire large container of cool whip...not just two cups.

There was enough for 7 adults and 2 kids...NO LEFTOVERS...but if you know my family you would know why....we love our desserts.  I actually think a couple of people had two helpings, now that I think about it.