December 30, 2014

Easy Eggs Bennedict - Budget Cooking

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It's possible! You may find you like it so much that going out for breakfast at a restaurant is not as appealing anymore because you can make this meal in about 15 minutes and you save yourself a few dollars too!

I have tried making my own hollandaise sauce, however it's much more time consuming. I came across a seasoning sauce mix packet made by Knorr. I'll be honest I was not sure if I would like it. It's not bad! However it needed to be made more tasty. Just a couple extra additives to this sauce makes a restaurant quality sauce!

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Poached eggs: I have a special pan that makes poaching eggs easy, however if you don't have this pan you can still make poached eggs. I was watching Brunch with Bobby Flay and he had some great tips on making pouched eggs, click on the link for video (see brunch with bobby flay).

Fresh lemon juice is the key!It livens the sauce, so please use fresh squeezed lemon.
What you will need:
1 packet Knorr Hollandaise sauce mix
1 cup milk
3 TBSP butter
1 TBSP fresh squeezed lemon juice
pinch of smoked paprika
pinch of onion powder
pinch of dried parsley OR pinch of fresh minced parsley
8 Canadian bacon slices
2 sourdough English muffins, split in half.
4 eggs
Start off by make hollandaise sauce according to packet direction. When combining contents of the packet, milk and butter also add fresh squeezed lemon juice, pepper, onion powder, and smoked paprika. Then whisk until sauce thickens. Turn on low and cover with lid to keep warm

Prep the english muffins, split in half and spread butter on each half. Pre heat a pan, once hot turn temperature to a level 3. Place english muffin butter side down into pan. Place a heavy pan on top of muffins and let cook until brown. It's important to this on a low heat that way you don't burn english muffins. Once cooked, place on plates.
Next make poached eggs and heat up Canadian bacon.

If using poaching pan. Fill pan with a little water and bring to a medium simmer. Once water is at a simmer place dab of butter in each egg poacher. Then crack eggs and place one into each egg holder. Cover with lid and let steam for about 3 minuets or until cooked to your preference.

In the mean time while eggs are poaching in pan, heat Canadian bacon by placing in a preheated pan. Once warm transfer to foil and cover.

Next assembly: Place 2 slices of bacon on english muffin on each half, next egg and top off with hollandaise sauce.

Serve and enjoy!
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December 29, 2014

New Mom Starting From Scratch - I'm back on Blogger!

It's been a couple years since I left blogger to go to Wordpress. I have had great success using their free hosting site however I am finding it is limited in my editing. Of course coming back to blogger I am find I'm still limited however I think I will have more possibilities using Blogger as my hosting site. Thank you for the past 3 years you have been following my journey. 

Frozen Turkey Patties - Make from scratch and freeze

I have a tendency to buy pounds of ground beef, chicken or turkey when i can, especially if its on sale. Then i end up throwing in the freezer...Of course once its time to cook some burgers I have this HUGE frozen clump of meat i need to wait to defrost. So what do i end up doing instead? Going back to the store and buying fresh meat bc I don't want to wait around to defrost my meat! I start feeling like i'm throwing money out the window. So I decided I will start making my own burger patties ahead of time and just freeze. Its much CHEAPER to make my own.

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The one thing however is frozen turkey or chicken patties are not enjoyable to eat. They usually are dry and  don't have much flavor. So I decided I JUST need to make my own! I was at trader joes and they had 1lb of ground turkey for $2.99 pkg. So I bought 1lb bc that's a good deal i thought. I had just made beef patties and I wanted to make turkey patties now from scratch for better flavor.

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One thing about turkey or chicken is it can be dry bc the patties have been handled to much causing a compact patty. So my biggest tip is DO NOT over mash the ground turkey.
This is not an exact recipe, so the quantities can be adjusted to your taste.

~What you will need~
Raw Fresh Ground Turkey - 1lb makes 4 patties
Lemon Zest - 2 lemons
Garlic Cloves- 6-8 cloves depending on how much garlic you like.
Fresh Parsley and Fresh Thyme
Olive oil or another healthy oil you like. I use Grapeseed oil, but you can use vegetable or canola oil.
Salt and Pepper

Next you want to get your herb paste prepped. Rinse off a large handful or parsley and a small handful of fresh thyme. Remove thyme leaves from twigs, you don't want to use the large twigs from the brown part of thyme. Next take garlic cloves and smash then peel. Zest two lemons. (my pictures do not show the large handful, this was a smaller pile that I added yourself time and do a bigger pile)

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Pile together parsley, thyme, garlic, lemon zest and 1 teaspoon of sea salt and chop very fine all together until you get a "paste" like texture. Set aside. 

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Next get a large biscuit cutter (size 4 inches)

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Take a small handful of turkey and place into bottom of biscuit cutter and fill half way up, gently pressing down to spread out evenly. Next season with pepper and sea salt. Then take a teaspoon of herb paste and rub it onto ground turkey.

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Then get another small handful of turkey and place over herb filling, turkey filling should fill to the top of cutter. Gently press down to even out. Add another teaspoon of herb paste and season with pepper only, for top layer. Then add teaspoon of oil over patty.

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Transfer patty to a cookie sheet that has been lined with foil or plastic wrap.

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Continue to follow this process until all your patties are made, again about 4 patties per 1lb of turkey.

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Once all your patties are formed and transferred to cookie sheet, place into freezer. Let freeze for 2+ hours, i suggest at least 6 hours. Then take each patty and individually wrapped in foil. Then place into a ziplock freezer bag. Then place back into freezer. Once your are ready to cook just place on BBQ or into a hot pan while frozen.

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Easy Peasy, really!