Finding Food and Love

With a rich buttery lemon sauce dripped over a pair of poached eggs, Canadian bacon and English muffins, eggs Benedict makes for a delicious and decadent breakfast treat.

Serves 2. Recipe adapted from Food Network.

INGREDIENTS:
4 slices Canadian bacon
2 English muffins, split
1 tsp. white vinegar
4 eggs

Hollandaise Sauce
2 egg yolks
2 Tbs. fresh squeezed lemon juice
¼ cup unsalted butter, melted
Pinch cayenne
Pinch salt

Salt and pepper, to taste

PREPARATION:
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. 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.

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Brown both sides of the bacon in a medium skillet and toast the English muffins.

To assemble, lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Spoon hollandaise sauce over the eggs.

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TIPS + TRICKS:
Poaching an Egg

Simple and delicions, these Greek chicken kebobs are bursting with flavor. Feel free to substitute or add more vegetables! If using wooden skewers, soak them in water for 15 minutes to keep them from scorching on the grill.

Serves 4. Recipe adapted from Everyday Food.

INGREDIENTS:
1 lb boneless, skinless chicken, cut into 1-inch pieces
1 zucchini, halved lengthwise and cut crosswise into sixteen 1-inch pieces
1/2 small red onion, quartered, layers separated
2 Tbs. olive oil
1 tsp. dried oregano
3 Tbs. red-wine vinegar
Coarse salt and ground pepper
1/2 cup fat-free crumbled feta
1/4 cup plain low-fat yogurt
1/8 cup fresh mint leaves

PREPARATION:
In a resealable plastic bag, combine chicken, zucchini, onion, oil, oregano, and 2 tablespoons red wine vinegar, 1/2 teaspoon salt and 1 teaspoon pepper. Marinate at room temperature for 30 minutes or refrigerate overnight.

Heat grill or grill pan to medium-high. Onto each skewer, thread 3 pieces of chicken with zucchini and onion. Grill skewers, turning occasionally, until chicken is cooked through, 10 to 12 minutes.

To make sauce, blend feta, yogurt, mint, and remaining tablespoon vinegar in a food processor until smooth. Serve kebabs with dipping sauce.

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Do you remember when mom would make chocolate chip cookies and let you lick the beaters? I never understood why we couldn’t just eat ALL of the batter and skip the baking part. A five year old certainly doesn’t get the raw egg factor. I’m much older now and I still lick the beaters and eat spoonfulls of batter and I still don’t think about the raw egg factor. I figure it’s worth the risk. Well, here’s the fix. No eggs and pure cookie dough. Let them eat dough!

Makes 3 dozen. Recipe adapted from Love and Olive Oil.

INGREDIENTS:
1 cup (2 sticks) butter or  margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/3 cup milk
1 tsp. vanilla
2 1/2 cups all purpose flour
1/4 tsp. baking soda
1 tsp. salt
1 cup mini semi-sweet chocolate chips
14 oz dark chocolate candy coating

PREPARATION:
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Stir in flour, baking soda and salt and mix on low speed. Stir in chocolate chips.

Cover and chill dough in the refrigerator for 1 hour.

When dough is firm enough to handle, form dough into 1” balls and arrange on a baking sheet lined with waxed paper. Place in refrigerator for 30 minutes.

Melt chocolate candy coating in a double boiler or in a microwave according to package directions. Using a spoon or a dipping tool, dip cookie balls into candy coating and cover completely. Return chocolate-coverd truffles to the wax paper-lined baking sheets and refrigerate until set. Store, chilled, in an airtight container for up to 1 week.

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For those on the fence as to whether or not a salad is a meal, give this recipe a go. Spicy, flavorful and delicious, this steak fajita salad is definitely ingredient heavy but worth all the effort.

Serves 4. Recipe adapted from Top Secret Recipes.

INGREDIENTS:
Marinade
2/3 cup water
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 large clove garlic, pressed
1 tablespoon granulated sugar
1 teaspoon liquid smoke
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
4 sirloin steaks (approx. 4 oz. each)

Fat-Free Ranch Dressing
1/4 cup fat-free mayonnaise
1/4 cup fat-free sour cream
3 tablespoons buttermilk
1 tablespoon water
1 1/2 teaspoons white vinegar
1/4 teaspoon plus 1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dillweed
dash garlic powder
dash ground black pepper

Fat-Free Santa Fe Dressing
1/3 cup fat-free Catalina dressing
1 tablespoon stone ground mustard
1 tablespoon water
1/2 teaspoon lemon juice
1/2 teaspoon white vinegar
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
1/8 teaspoon dried thyme

Pico De Gallo
2 medium tomatoes, chopped
1/2 cup chopped Spanish onion
1 jalapeno, seeded and sliced ( about 2 tablespoons)
2 teaspoons finely chopped cilantro
1/8 teaspoon salt

Southwestern Garnish
1 cup frozen corn, thawed
2/3 cup canned black beans, drained and rinsed
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/8 teaspoon salt

Mixed Greens
1 head iceberg lettuce, chopped
1 head romaine lettuce, chopped
1 carrot, shredded
1 cup shredded red cabbage

2 cups crumbled baked corn tortilla chips
1 cup guacamole

PREPARATION:
Prepare the marinade by combining all of the marinade ingredients in a small bowl. Stir well. Add meat to marinade, cover, and chill for at least 4 hours.

While meat marinates, prepare the dressings and garnishes. Combine the ingredients for each of the dressings in separate small bowls. Stir well, cover and chill. Combine the ingredients for each of the garnished in separate bowls, cover and chill these as well.

When the meat has marinated, preheat your barbecue grill to high heat or turn on your George Foreman.

Grill the steaks for 5 to 7 minutes per side or until done. If using the George Foreman, cook for 7 minutes total and do not flip the steaks.

While the meat is grilling, prepare your salad greens by combining lettuces, carrot and cabbage in a large salad bowl.

Split the greens onto each of four plates.

Spoon 1/4 of the pico de gallo on top of the greens on each plate, followed by 1/4 of the Southwestern garnish.

Sprinkle 1/4 of the tortilla chips over the greens on each plate.

Drizzle the ranch dressing and Santa Fe Dressing over the salads.

When the meat is done grilling, slice each steak into strips and arrange it over the top of each salad.

Spoon guacamole on top of each of the sliced steaks and serve.

SUBSTITUTIONS:
Buttermilk
Milk (just under one cup)
1 Tbs. white vinegar or lemon juice

Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the one-cup line. Let stand for five minutes. Use as much as the recipe calls for.

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A good taco dip is an absolute necessary addition to a recipe collection. They are easy, delicious, quick to prepare and this particular one is virtually fat-free! Serve with tortilla chips or your favorite dippers.

Makes 10 Servings. Recipe from Taste of Home.

INGREDIENTS:
1 lb. lean ground turkey
1 envelope reduced-sodium taco seasoning
1 cup water
1 package (8 ounces) fat-free cream cheese, softened
1 cup (8 ounces) fat-free sour cream
3/4 cup picante sauce
1/2 cup shredded lettuce
1 cup chopped fresh tomato
1 cup (4 ounces) shredded  at-free cheddar cheese
Tortilla chips

PREPARATION:
In a skillet, cook turkey over medium heat until no longer pink; drain. Add taco seasoning and water; cover and simmer for 10 minutes.

Spoon turkey onto a 12-in. serving plate or pizza pan.

In a bowl, beat the cream cheese until smooth. Add sour cream; spread over the meat mixture. Spread with picante sauce. Top with lettuce, tomato and cheese.

Serve with tortilla chips.

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Another 20 minute delicious, healthy and low-cost meal sure to become a go-to dinner.

Serves 4. Recipe from So Easy.

INGREDIENTS:
4 tsp. canola oil
1 1/4 lb. top round, London broil, or flank steak, thinly sliced
4 large assorted bell peppers (a mix of red, yellow, and green; 2 pounds total)
1 large onion, sliced into half-moons
4 garlic cloves, crushed
1 1/2 cups low-sodium beef broth
3/4 cup dry red wine
3 Tbs. low-sodium soy sauce
1/2  tsp. ground black pepper
1 1/2 tsp. cornstarch, dissolved in 1/4 cup cold water
cooked basmati rice

PREPARATION:
Heat 2 tsp. oil in large skillet over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Transfer meat with its juices to a plate.

Heat remaining 2 tsp. oil in same skillet over medium-high heat. Add peppers and onion and cook, stirring occasionally, 5 minutes. Add garlic and continue
cooking until peppers are softened and onions are translucent, about 5 minutes more.

Return beef and juices to skillet and add broth, wine, soy sauce, and pepper. Bring to boil. Reduce heat and simmer until liquid has been reduced by half, about 5 minutes. Stir in dissolved cornstarch and cook until mixture thickens, about 2 minutes.

Serve over rice.
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Perfect for feeding a crowd or a casual dinner, this roll baked sandwich can be made with a variety of meats and vegetables. Here’s a basic version to get you started. Hint: the more vegies you use, the more liquid they will release, which could lead to a soggy stromboli.

Serves 4. Recipe from Real Simple.

INGREDIENTS:
1 Wildtree So Quick & Easy Pizza Dough or a 1 lb. package of refrigerated pizza dough
2 tsp. olive oil
1 14.5-oz can diced tomatoes, undrained
1/2 tsp. dried oregano
kosher salt
8 oz. fresh mozzarella, sliced, or 4 oz. shredded provolone
2 cups fresh spinach

PREPARATION:
Preheat oven to 450°F.

Remove the dough from the refrigerator and place in a medium bowl. Coat with the oil, cover with plastic wrap, and let rest at room temperature for 15 minutes.

Meanwhile, in a small saucepan, over medium heat, combine the tomatoes and their juices, the oregano, and 1/4 tsp. salt. Bring to a boil. Reduce heat and simmer, crushing the tomatoes with a wooden spoon until the sauce thickens, 10 to 15 minutes.

Shape the dough into one 12- to 14-inch round and place on a baking sheet. Cover with the sauce and top with the cheese and sprinkle the spinach over the top. Roll the pie into the shape of a log, turning the log so the seam is facing the pan and not visible. Bake until golden brown and crisp, 20 to 25 minutes.

Transfer to a cutting board. Slice into rounds and divide among individual plates.

Cut into this delicious stuffed chicken dish to find a real treat: melted mozzarella and fresh basil. Sensational!

Serves 4. Recipe from Fine Cooking.

INGREDIENTS:
4 medium boneless, skinless chicken breast halves (about 1.5 lb.)
Kosher salt
Freshly ground black pepper
12 large basil leaves
1/4 lb. fresh mozzarella, thinly sliced
4 thin slices prosciutto
1 Tbs. extra-virgin olive oil

PREPARATION:
Prepare a medium charcoal fire or light a gas grill to medium high.

To prepare the chicken breasts, cut through each one horizontally almost all the way through and open it like a book. Sprinkle the chicken all over with 1/2 tsp each salt and pepper. Layer the basil and mozzarella evenly on half of each breast and then fold it closed. Wrap a slice of prosciutto around each breast  to hold it closed and then brush lightly on both sides with the olive oil.

Reduce the heat on the gas grill to medium. Grill the breasts , covered, until they are well marked, about 4 minutes. Flip and cook, turning every few minutes, until the chicken is just firm to the touch and an instant-read thermometer inserted into the center of the breast  registers 165 degrees, another 10-12 minutes. Let cool for a couple of minutes and then serve.

The traditional turkey dinner is probably one of the easiest dishes to prepare and yet, when the task is placed before us it seems like such a chore. Here is a quick guide to making your turkey holiday dinner a success. And, don’t forget the stuffing! Stuffing is one of the most important parts of a turkey dinner…other than the hot apple pie. To avoid the worry of salmonella or E. coli from invading your turkey dinner, cook the stuffing separately. Stuff the turkey right before presentation and no one will know the difference.

Stuffing serves 8. Stuffing recipe from Epicurious.

INGREDIENTS:
Turkey
Turkey - It is recommended you allow 1 1/2 pounds of turkey per adult for a generous serving with leftovers. For children, allowing 1/2 pound per child should be sufficient.

vegetable oil or butter

Stuffing
8 Tbs. (1 stick) unsalted butter
2 medium onions, cut into 1/4 1/4-inch dice (about 3 cups)
6 stalks celery with leaves, cut into 1/4-inch dice (about 2 1/2 cups)
1 (14-ounce) package seasoned bread stuffing cubes
1/3 cup fresh parsley, chopped
1 tsp. celery salt
1/2 tsp. dried sage, crumbled
1 tsp. dried rosemary, crushed
1/2 tsp. dried thyme, crumbled
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 3/4 cups hot chicken or turkey stock

PREPARATION:
Turkey
If the turkey is frozen, thaw it in the refrigerator up to 3 days in advance or COLD water the night before.

Preheat oven to 350°F.

To prepare the turkey, put on a pair of rubber gloves and work over a clean sink. Remove the neck from the body cavity and the giblets from the neck cavity. Drain the juices.

Wash the turkey down under cold water and place in a roasting pan, breast side up, with a rack for circulation below it. I don’t have a special turkey rack so I steal it from my toaster oven.

Rub the turkey down with butter or oil.

Cover the top of the turkey with tin foil and insert a thermometer in the base of the breast so you can read it. Be sure not to touch the bone.

Cook turkey based on size - 15 minutes per pound. When your thermometer reaches 185°F, the turkey is done. **Make sure to remove the tin foil during the last 30-45 minutes of cooking.

Cook the stuffing separately.

Stuffing
In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing.)

Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 11/4 cups hot stock.

Preheat oven to 350°F and butter 3-quart casserole or 9- by 13-inch baking dish. Transfer stuffing to dish and drizzle with 1/2 cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer.

Serve immediately.