I love eggs Benedict. I was so excited when we went to Brennans in New Orleans for dinner a few years back, lots of choices. Now, I have not tried to make it myself because I don't want to try to make the sauce. The other day I was walking through Trader Joes and the solution was right there.
But it gets better. They also have the Canadian bacon. So I broke out my ramekins to make the eggs in the oven (yeah my expensive stove was broken) so I baked the eggs in the toaster oven at 350, for 10 to 15 minutes. Make sure you coat the inside of the ramekin with butter for it to slide right out.
Have you ever had a night where you completely forgot about a starch and just don't want another one of those instant rice pouches (I work, it is all about the convenience). I found that the can potatoes can be spiced up and turn out rather well. They cook quicker since they just really need to warmed up. You can also pan fry them in oil (but that adds too much bad for me most nights). So instead I toss them in a bowl with some other items (in this case garlic, dill and onion). I also spritzed them with a little olive oil (on a side note, if you don't own one I strongly suggest getting a mister - great to add the oil you need to cook but only a little to cut down on the fat). I place them in a oven at 350 for 15 minutes. If you want them toasty try broiling them, but keep a eye on them or you will have burnt pucks instead! Enjoy!
3 stars (maybe even 2.5, but possible to make it 4.5)
Summer time, and my garden has eggplants. But what to do with them. No more eggplant parmesan, we recently had that. So I looked online and found this recipe. It looked very good and the reviews were great. In the end it was a little dry. My suggesting should you try this is to add a container of diced tomatoes or tomato sauce to counter act it. If you like eggplant, you should like this. To make this veggiefied, you can remove the ground beef, and instead add more sauteed veggies like peppers.
It is that time of the year again... PARTY TIME by the pool. But with that comes the ongoing problem of wanting to serve items outside but how to keep them cold. So a few years back I learned this trick from Martha Stewart. What you need to do it find 2 bowls or containers that eave around a inch around them. partially fill the larger with water, then put the smaller one in it. Tape the smaller to keep it in place then place it in the freezer. It will keep your dips cold in the heat outside. I make these the night before the party.
Normally my cakes are delicious, but decorating them has not gone so well. Well when Easter came around, me and Lili were looking on the internet and all she wanted was the bunny cake. How could I say no. Luckily the Foodnetwork gives great directions and a great recipe. I added a little more fun to it. I took some of the extra coconut and placed it in a ziplock bag. I then added green food coloring and shook the bag. I then placed this around the final bunny cake and added jelly beans as Easter eggs. It was the hit of Easter!