Sunday Morning Brunch: Eggs Benito

Serious apologies for my absence.  My new job was a bust.  The people involved couldn't get their feces consolidated and things fell apart.  So, I have spent the last month filling out applications and going to interviews.  JACKPOT!  I got a fab new job at Hertz and start tomorrow.  WOOHOO!

So anyway, brunch.  I do love me some brunch.  It's a wonderful way to finish the week.  A nice slow-paced meal with friends &/or family.  You don't have to get up early & the food is always delicious. Plus, you're allowed to have alcohol before noon and no one bats an eye!

One of my favorite brunch treats is Eggs Benedict.  Crunchy English muffins, salty Canadian bacon, soft poached eggs and creamy Hollandaise sauce. Ohhh Hollandaise sauce.  Keep your ambrosia. Hollandaise sauce is the true nectar of the gods as far as I'm concerned. 

I've have Eggs Benedict out and I've made it at home but I will confess, I always used Knorr Hollandaise sauce mix.  It's easy and tasty.  Today I was craving Eggs Benedict but I didn't have that handy little package in my cupboard.  I did, however, have everything I needed to make the sauce except for lemons.  I did have limes though.  I figured limes...lemons...not that much different.  I also used my immersion blender instead of a blender or the traditional wire whip.  EASY!  The whole process took about 3 minutes. 

Have to say, limes give the sauce a little different flavor but it's just as delicious as using lemons.  It's still zingy and creamy and delicious.  So instead of calling my recipe Eggs Benedict, I'm calling it Eggs Benito for the real reason I had limes...Mexican food!

Don't let the steps involved intimidate you.  This is a very easy recipe. 

Eggs Benito
1 serving
1 recipe Immersion Blender Lime Hollandaise Sauce (below)
1 tablespoon Vinegar
1 toasted English Muffin
2 slices Canadian Bacon
2 poached Eggs
Chopped Cilantro

To make Immersion Blender Lime Hollandaise Sauce:
1 Egg Yolk
2 teaspoons Water
2 teaspoons fresh Lime juice
1/4 teaspoon Salt
1/8 teaspoon fresh ground Pepper
1 stick Butter

Separate egg.  Combine egg yolk, water, lime juice, salt and pepper in a cup or container.

Melt butter over low heat.  Be careful. Don't let it burn.

 

Transfer butter to a cup.

Place immersion blender in cup and blend egg mixture briefly for a couple of seconds.
Then, slowly pour butter in a steady stream, letting mixture emulsify until thickened and creamy.

Fill another container with hot water and put your hollandaise container in it to keep warm.  Set aside.

To Make Eggs Benito
Fill a small sauté pan with water and add 1 tablespoon white or rice vinegar (this helps the egg whites stay together).  Bring to a low simmer. 

Crack eggs individually into a small dish and then slip into water. 

To cook the tops, simply spoon hot water over until white is set.  Simmer until whites are cooked but yolks are still runny. 
While the eggs are simmering, toast English muffins and heat Canadian bacon in the microwave for a few seconds until hot. 

Place toasted English muffin halves on plate. 

Top with Canadian bacon.

Using a slotted spoon, take eggs out of water and let drain for a moment...

...then place on top of Canadian bacon.

Cover with as much Hollandaise sauce as you want (the advantage of making it at home!) and sprinkle with chopped cilantro. 

Kind Bar Copycat

As you know, I try to be healthy and work hard on making healthy meals for my family.  Sometimes I succeed, sometimes I don't.  The real reason I don't always succeed is finances & lack of time.  Also lack of planning.  We all know organic food is more expensive and sometimes, well, we just couldn't afford it. It also takes time to cook from scratch.  My former job was so demanding that I was just worn out by the time I got home so yes, we started down the slippery slope of eating out and buying prepared things. 

Fortunately, I think our financial woes are behind us.  I got a new and exciting job and we're getting back to normal.  Since I now have some flexibility, I've redoubled my efforts to provide nutritious, organic, homemade meals. 

This website really inspired me to get back on the proverbial bandwagon.  They have so many great ideas and a nice list of recipes if you need them. 

So, anyway, as I was saying, I'm now shopping and making things from scratch again. 

One of my favorite snacks is Kind bars.  They are super yummy, nutrition-packed little bars of sunshine.  Unfortunately, they are also expensive.  At approximately $2.00 a bar, it gets a bit pricey.  So, being the cook that I am, I figured I could make them a lot cheaper then I could buy them.  I searched online and found a few recipes.  I combined them and came up with this one. 

I have to say, they turned out really tasty. Who knew rice syrup was so yummy! Next time, I may use parchment or wax paper but this time, I used what I had.  They only stuck a tiny bit the cupcake liner.  These will definitely be a staple snack.  The nice thing is, you can modify the fruits and nuts and come up with all sorts of delicious combinations.  I used all organic products and no sugar except for the rice syrup. 

Kind Copycat Bars
Makes 12
1-1/3 cups Nuts (use raw or toasted, salted or unsalted. Mine was a nut mix with pumpkin seeds)
1/3 cup Puffed Brown Rice
1/2 cup dried Cranberries
1/6 cup shredded Coconut
1/6 cup Cocoa Nibs
1/8 teaspoon Sea Salt
1/3 cup Brown Rice Syrup
1/2 teaspoon Vanilla

Preheat oven to 325 degrees F.

Mix nuts, fruit, puffed rice, and assorted dry ingredients in a large bowl. 

Next, mix salt, rice syrup and vanilla in a small bowl until combined and then pour over nut mix and stir, making sure all pieces are covered.

Put cupcake liners in a muffin tin.

Drop nut mixture into cups then lightly smash down to compress a bit. 

Bake for approximately 15 minutes until just lightly browned.  Don't over bake or the bars will be crunchy, unless you like them like that. I like mine a bit gooey.

Be patient and let cool. These things are dangerous when they are hot. Wrap in wax paper or foil and store in an air-tight container. 

Happy Memorial Day!

Easy Stuffed Flounder

This is one of my leftover meals.  Sunday, I made a roasted chicken with cornbread stuffing.  I know we never finish off the whole meal, so I pre-planned a bit.  The chicken will make some yummy sopes and the stuffing is making a reappearance tonight in a seafood dish.

If you don't have leftover stuffing but you still want to make this, just grab a box of your favorite brand, cook it up and you're set.  You can leave out the tiny shrimp too.

Easy Stuffed Flounder
6 Flounder fillets  (you can substitute any firm white fish)
Leftover stuffing, about 2 cups
1 can tiny shrimp, drained
1/4 stick butter, melted
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon salt
juice of 1 lemon (approximate 1/4 cup)

Preheat oven to 350 degrees F. 
Spray a small baking pan with vegetable oil and set aside.

Drain and mix tiny shrimp into stuffing.

Rinse and dry the fish fillets.

Take approximately 2 tablespoons of the stuffing and form into an egg-shaped ball.
Lay on the small end of the fish, then roll to cover and place seam-side down in baking pan.

Continue until pan is filled.
Form any extra stuffing into balls and add to empty spaces in pan.

Mix butter, parsley, garlic powder, salt and lemon juice.

Pour evenly over fish and stuffing.

Bake for approximately 30 minutes until fish flakes easily with a fork. 
Turn oven to Low Broil and broil top of fish until browned.

Serve with a wedge of lemon.

Oklahoma Storms: Sunday & Monday's Nightmare

Monday, Moore, OK

As most of you know, Oklahoma was hit with two massive tornadoes Sunday and Monday. My family and friends have been very fortunate.  We are all safe and well.

I've received many texts, messages and phone calls over the past few days from friends and family around the world.  The amount of love has been amazing & I realize just how lucky I am to be surrounded by people who truly care.

Monday, Shawnee, OK

Unfortunately, there are many in our area who weren't so lucky.  Some families lost the most precious thing, the lives of their loved one.  Others lost their homes and everything they own.

Sunday, Carney OK

If you would like to help, here are some links.  There is a need for so much.  Right now, they are asking for monetary donations. Anything is appreciated as these families have to rebuild and reestablish their homes.  They will need dishes, clothes, linens, as time goes on as well.

Regional Food Bank of Oklahoma

Donations of items such as clothing and supplies are strongly discouraged. Monetary donations can be made at RegionalFoodBank.org or text "FOOD" to 32333 to donate $10

United Way

The United Way of Central Oklahoma has activated the May Tornado Relief Fund, which allows individuals to give specifically to support relief and recovery efforts from several tornados through the month. Information can be found at UnitedWayOKC.org. Checks with the notation for "May Tornado Relief" can be mailed to: United Way of Central Oklahoma, PO Box 837, Oklahoma City, OK 73101.

American Red Cross

The Red Cross requested donations be given to American Red Cross Disaster Relief, which helps provide food, shelter and emotional support to those affected by disasters, by visiting RedCross.org, dialing 1-800-RED-CROSS or texting "REDCROSS" to 90999 to make a $10 donation.

Salvation Army

Donations can be given at www.SalvationArmyUSA.org or by calling 1-800-SAL-ARMY. Supporters can text the word "STORM" to 80888 to make a $10 donation via mobile phone; to confirm your gift, respond with the word "Yes."

Oklahoma Baptist Disaster Relief

The organization said monetary donations are the best help at this time. Online donations can go to www.bgco.org/donate or checks to BGCO, Attn: Disaster Relief, 3800 N. May Ave., Oklahoma City, OK 73112.

Ethnic Foods in SW MO-Part 2: Mexican Villa Copy-Cat

In Oklahoma City, you can get tons of great Mexican food but you absolutely cannot get Mexican Villa. And since I don't really care to make the 4-1/2 hour drive to Springfield to satisfy my craving, I had to figure out how to make it at home. Thanks to the good ole Internet, I found a fantastic recipe for Mexican Villa's signature sauce. I tried to recreate it over the years on my own but never got it quite right. This recipe is pretty spot on. I did modify it a bit by adding more seasoning as I felt the flavor was a bit lacking and doubled it. We like lots of sauce.

Now I make enchiladas and burritos enchilada style every single week. My husband loves them as much as I do. As I said, it's not a traditional recipe but it sure is tasty.

Mexican Villa exclusively uses white American cheese in all their dishes. My husband prefers Monterrey Jack. I sometimes mix both together.  If you want to be authentic, you'll probably need to get your white American cheese at the deli counter. I haven't seen it at the regular cheese displays.  Also, do not use pre-shredded cheese.  It contains a coasting to keep it from clumping and this tends to keep it from melting well. 

   



Mexican Villa Style Cheese/Beef/Chicken Enchiladas & Burritos Enchilada Style

 

 

The Sauce

7 tablespoon Butter

7 tablespoon Flour

1-1/2 tablespoon Brown Sugar

1/2 package Williams Traditional Chili Seasoning

1/2 package Williams Chipotle Chili Seasoning

(or 1 full package Williams Chipotle or Regular Chili Seasoning)

32 ounce package Beef Broth

 

 

In a saucepan, melt butter and then add flour.

Whisk until flour is thickened but do not brown.  Cook for about 2 minutes.

 

Add beef broth and whisk until combined.

Add chili seasonings and brown sugar and bring to a boil, then turn down to a simmer, whisking occasionally.

Continue simmering, stirring occasionally, until sauce has thickened.

Keep warm while you make your enchiladas or burritos.

 

 

To Make Chicken Enchiladas

10 to 12 Corn Tortillas

Approximately 2 cups cooked, shredded chicken (I used one breast/thigh/leg)

8 oz. shredded Monterrey Jack Cheese (or white American or a combo of both)

Mexican Villa Sauce

chopped Onions (optional. Mexican Villa uses onions but Hubs doesn't like them so a no-go here)

shredded Iceberg lettuce

diced Tomato

Preheat oven to 350 degrees.

Shred chicken and put in small skillet.

Add 1/2 cup Sauce and 1/4 cup water and stir.

Simmer of medium-high heat until meat absorbs the sauce.  Set aside.

Spray a 9 x 13 pan with cooking spray, making sure to spray sides.

Pour enough Mexican Villa sauce in the bottom of the pan to cover.

 

Wrap corn tortillas in a damp tea towel and microwave for 30 seconds, just enough to make them pliable. 

Using one corn tortilla at a time, fill with chicken (about 1 large tablespoon)

then cheese (and onions if using)

roll, and place seam-side down in pan.

Continue until all tortillas are filled.

Pour sauce over enchiladas, making sure sauce gets in between individual enchiladas.

 

Sprinkle with additional cheese.

Bake approximately 30 minutes, until sauce is bubbly and cheese is melted.

Garnish with lettuce and tomato and serve with Mexican Rice and refried beans.

 

To Make Cheese Enchiladas

Same ingredients as above except:

Increase cheese amount to 16 oz. cheese.

 

To Make Beef Enchiladas

Same ingredients as above except:

1 pound Ground Beef or ground Turkey

Brown ground beef/turkey. Pour into a strainer or small-holed colander.

Drain beef and rinse with hot water, making sure to get rid of as much fat as possible. If you use turkey, this step won't be necessary. 

Put back into pan and add a few tablespoons sauce to beef/turkey. Let simmer for a couple of minutes.

Proceed as above except add the beef/turkey with the cheese/onions when rolling enchiladas.

Garnish with lettuce and tomato.

 

Finally...Some Time!

Hidi Ho good viewers!  I've got bad news and good news.  The bad news is my temp job ended abruptly on Friday.  The good news is...my temp job ended abruptly on Friday! 

To be 100% honest, the company I was working for was probably one of the worst jobs I've ever had.  It's kinda sad because I really did like all the employees.  The problem was no one wanted to be there.  Out of an office staff of seven people, five were actively seeking other opportunities.  The owner was just very difficult to work for.  She was moody and you never knew what to expect from day-to-day.  Actually, that should say hour-to-hour!  She would actually yell at employees and she and her daughter would have screaming matches in earshot of everyone.  NOT a good environment! 

So Friday was my last day.  WOOHOO!  Now I have a bit of time until my next job to dedicate to my little blog.  Hubs is happy because he's finally getting homemade pizza again. 

Tomorrow, I'll be posting a new recipe, to be followed on Wednesday by another.  Hopefully, I'll be posting some ideas and pictures of my landscaping as well.  All depends on how the weather and the money cooperate.

Anyway, thanks for continuing to read my blog.  I appreciate each and every one of you.