Weekend breakfasts are great! They allow for lazy long mornings where you have time to spend an hour or two making breakfast. I had an awesome such morning this weekend, where I decided it was high time I tried making my own home made eggs Benedict, smothered in home made blender hollandaise sauce.
Jacquie’s Home Made Eggs Benedict and Blender Hollandaise Sauce (Courtesy of the Food Network)
For the hollandaise sauce, you will need
- 3 large egg yolks
- 1 1/2 teaspoons freshly squeezed lemon juice
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 teaspoon salt
For the eggs benedict, you will need:
- Four medium eggs
- 1 pack of bacon
- 2 pieces of whole wheat multi grain bread
Blender hollandaise sauce instructions:
Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
Put the butter in a small microwave safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.
Assembling the benie:
Cook bacon until crisp. Poach eggs to your desired softness. Toast the bread. Layer the bacon and poached eggs on top of toast. Slather generously with hollandaise sauce. Enjoy!
I caved, I bought an Ice Cream maker. It was soooo worth it!! Never again do I have to worry about home made ice cream forming ice crystals during the making process. Now, all I have to do is hit a switch and tada! Beautiful, creamy, delicious and amazing homemade ice cream, right at my fingertips. It’s quite magical, actually.
Jacquie’s Awesome home made chocolate ice cream (With an ice cream maker!) – Courtesy of my Cuisinart Ice Cream Maker Instruction and Recipe booklet
You will need:
1 cup of whole milk (I used 1%)
1/2 cup of sugar
8 ounces bittersweet chocolate, broken into 1/2 inch pieces (I used only 4 ounces and it turned out great!)
2 cups heavy cream (I used half and half)
1 teaspoon pure vanilla extract
Heat the milk until it is just bubbling. In a blender, pulse the sugar and chocolate until the chocolate is finely chopped. Add the hot milk; process until well blended and smooth. Transfer to a medium bowl and let chocolate mixture cool completely (2 hrs in fridge). Next, stir in cream and vanilla. Pour the mixture into the ice cream maker and let run until ice cream thickens, about 20 to 25 mins. Serve immediately. Enjoy!!
I decided this year was high time for me to grow my own garden. I love local food, and so why shouldn’t I take the time to grow my own food, with the carbon footprint of 10 steps from my Garneau Home Kitchen? This is the first time I’ve ever grown anything in my life. Mylexandra can attest that I was highly reluctant, given my track record with household plants… I figured, hell, let’s give it a shot. It’s been an adventure so far!
We planted around the second weekend in May. I had many people telling me that was wayyy too early to plant, but I wanted to get going, so I planted, and really I’m happy I did, because it is now the second week of June, and my garden looks great!
I planted a few planters, and a few seeds. Here is my row of green beans.
Three weeks later
Two weeks later (present day)
With all the rain we’ve been having over the past week, my garden has exploded!!
Stay tuned for further adventures of a newbie gardener.
Slow cookers are great. They are probably one of my favourite kitchen utensils, because you can make just about anything in them. If you don’t believe me, you should check out A Year of Slow Cooking. This blog is hilarious! Stephanie tries to make absolutely anything in the slow cooker, and I mean anything! I decided to try and make something a little more conventional – slow cooker pulled chicken tacos. They turned out so well, I would make them again tomorrow!
I diced some onions and red peppers to add to the tomatoes, and used a seasoning base of dried chili powder and salt and pepper. That’s it. Seriously. I threw in the chicken and let it cook for 8 hrs.
Super easy meal for a weeknight. It was good that the mass amounts of leftovers I made disappeared the next day when Justin ate them all!
Jacquie’s Pulled Slow Cooker Chicken Tacos
3 boneless, skinless chicken breasts
10 cherry tomatoes, crushed
1 whole sweet bell pepper
1 medium onion
3 tablespoons chili powder
a pinch each of salt and pepper
Crush cherry tomatoes, using a potato masher, at the bottom of your slow cooker. Dice onions and peppers, add to tomatoes. Cut chicken into chunks, add to slow cooker. Sprinkle ingredients with chili powder, salt and pepper. Mix to coat well. Cover and let cook for 8 hrs on low.
After 8 hrs, uncover and “pull” chicken using two forks. Cover again, turning slow cooker to “keep warm”, and let chicken re-absorb the juices at the bottom. Serve in a whole wheat tortilla, covered in your favourite cheese, and smothered with guacamole and sour cream. Yum!
Hello folks and welcome back! I apologize profusely for my lack of blogging in the past week. Its been pretty busy here on my end.
I welcome you all back with one of my favorite warm weather summer foods: The Ultimate Burger. Everyone has a different version of their ultimate hamburger. Whether it be a turkey, mushroom, beef or veggie patty with Swiss, mortza, or cheddar cheese, anything goes, so long as you love the burger your biting in to. My version of the ultimate burger is a thick, juicy beefy patty (which is often be substituted with Blue Plate Diner‘s amazing veggie burger patties, which can be found in Eat Local First’s Good Food Box), smothered in sweet and savory BBQ sauce, topped with aged cheddar cheese, caramelized onions and sauteed red peppers, honey garlic mayo, lettuce and tomato. Yea, I’d call that the ultimate burger.
I’ve developped a fond love for local onions. They’re decently cheap at my regular haunt, the Old Strathcona Farmer’s Market.
Unfortunately, I did not have the opportunity to pick up any local burgers this time around, however we did have some local burgers on May long from Four Whistles Farms that were outstanding.
I love to make Honey Garlic Mayonnaise. It’s super simple and it adds so much to any sandwich or burger. I used local honey from Eat Local’s Good Food Box.
I was telling Justin this as we were cooking away: “There is a science to cooking the perfect burger.” Well I think there is, anyway. I usually fire the burgers on the grill, let them sit for about 2 minutes, then apply some Montreal Steak Spice. I let it cook some more, then the BBQ sauce goes on. I let the sauce seep into the burger on the grill, then its time to melt the cheese onto the patties. These were some gooood burgers.
I would love to hear what you’re ultimate burger consists of! Please let me know!