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Caribbean Mahimahi with Banana Chutney

Caribbean Mahimahi with Banana Chutney

Caribbean Mahimahi with Banana Chutney



Ingredients

  • 2 cups water
  • 2 cups uncooked quick-cooking brown rice
  • 1/4 cup flaked sweetened coconut
  • 1 cup canned red beans, rinsed and drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1 pound skinless mahimahi fillets, cut into 4 pieces
  • 1 teaspoon olive oil
  • 1/2 cup water
  • 2 tablespoons mango chutney
  • 2 bananas, peeled and chopped
  • 1 scallion, finely chopped
  • 1 tablespoon chopped fresh cilantro    

  •  Preperation

    1. Preheat oven to 425 degrees 2. Bring 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce heat to low. Add rice and coconut; simmer, covered, 5 minutes. Turn off heat; stir in beans, and set aside.
    3. While rice cooks, combine salt, allspice, thyme, and cayenne pepper in a small bowl; set aside.
    4. Arrange fish in an 8-inch square glass baking dish. Drizzle oil over fish, and rub to ensure pieces are evenly coated. Sprinkle half of seasoning mixture over fish; turn fish over and coat with remaining seasoning.
    5. Add 1/2 cup water to pan and bake at 425 degrees for 10 to 12 minutes or until fish flakes easily with a fork or until desired degree of doneness.
    6. While fish bakes, combine chutney, banana, scallions, and cilantro in a small bowl. Serve rice and bean mixture topped with fish and chutney.

    [Source]

Grilled Halibut with Peach and Pepper Salsa

Grilled Halibut with Peach and Pepper Salsa recipe

Grilled Halibut with Peach and Pepper Salsa

Ingredients


Salsa: 
1 1/3 cups coarsely chopped peeled yellow peaches (about 1 pound)
1 cup chopped red bell pepper (about 1 medium)
1/3 cup thinly sliced green onions
1/3 cup chopped fresh arugula
1/4 cup fresh lemon juice (about 2 lemons) 
4 teaspoons chopped fresh oregano
1/8 teaspoon salt
1/2 habanero pepper, seeded and minced
1 garlic clove, minced
 
Fish: 
 
4 teaspoons fresh lemon juice 
4 teaspoons olive oil
1/2 teaspoon paprika
1 garlic clove, minced 
4 (6-ounce) skinless halibut fillets
3/8 teaspoon salt
3/8 teaspoon freshly ground black pepper
Cooking spray 

Preparation

1. To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.
2. Prepare grill to medium-high heat.
3. To prepare fish, combine 4 teaspoons juice, oil, paprika, and 1 garlic clove in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.
4. Remove fish from marinade; discard marinade. Sprinkle fish evenly with 3/8 teaspoon salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve fish with salsa.

[Source]

Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt



YIELD: Makes 4 servings
ACTIVE TIME: 25 minutes
TOTAL TIME: 35 minutes 




  • 2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • 1 1/2 pounds boneless leg of lamb, thinly sliced against the grain
  • 1 teaspoon paprika
  • 4 garlic cloves, finely chopped
  • 1 tablespoon red wine vinegar
  • 4 tablespoons olive oil, divided
  • Kosher salt, freshly ground pepper
  • 1/2 cup plain Greek yogurt
  • 1 medium red onion, cut into 1/2" wedges
  • Cooked rice (for serving)
  • 1/4 cup pomegranate seeds
  • 2 tablespoons chopped pistachios
  • Fresh oregano, mint, and/or cilantro leaves (for serving)       


Preparation

Toast cumin and coriander seeds in a small dry skillet over medium heat until fragrant, about 1 minute. Let cool, then finely chop. Toss lamb with cumin, coriander, paprika, garlic, vinegar, and 2 tablespoons oil in a large bowl to coat; season with salt and pepper.

Cover and chill 15 minutes.
Whisk yogurt and 1 tablespoon water in a small bowl; season with salt and pepper.

Heat remaining 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high heat.

Working in batches, cook lamb, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate with a slotted spoon.

Add onion to skillet and cook, stirring often, until beginning to brown and soften, about 3 minutes.

Add 1/2 cup water; season with salt and pepper and cook, stirring occasionally, until onion is tender and water is evaporated, about 3 minutes.

Return lamb to skillet and toss to combine. Season with salt and pepper.

Serve lamb over rice, topped with yogurt, pomegranate seeds, pistachios, and herbs.

DO AHEAD: Lamb can be marinated 1 day ahead. Keep chilled.

[Source] 

Italian Dinner Frittata

Italian Dinner Frittata

Italian Dinner Frittata


  • 15 min  Prep Time
  • 30 min  Total Time
  • 4  Servings


Ingredients

2 tablespoons butter or margarine
1/2 cup sliced green onions (8 medium)
8 eggs, beaten
1 cup shredded mozzarella cheese (4 oz)
1/2 cup chopped seeded tomato (1 small)
2 tablespoons chopped fresh parsley
1/8 teaspoon pepper
1/2 cup shredded Parmesan cheese (2 oz)
Additional chopped tomato, if desired
Additional chopped fresh parsley, if desired 
 
 
 

Directions

  • 1 In 10-inch nonstick skillet, melt butter over medium heat. Add onions; cook 2 to 3 minutes, stirring frequently, until tender.
  • 2 Stir in eggs, mozzarella cheese, tomato, parsley and pepper. Reduce heat to medium-low; cover and cook 9 to 11 minutes or until eggs are set around edge and light brown on bottom.
  • 3 Sprinkle Parmesan cheese over top. Cover; remove from heat and let stand 3 to 4 minutes or until cheese is melted. If desired, garnish with additional chopped tomato and parsley
[Source]

Cheesy Bacon Brunch Casserole Recipe

Cheesy Bacon Brunch Casserole
Cheesy Bacon Brunch Casserole

Prep


30 mins
Ready in 1hr 10 mins

Ingredients



8 Slices OSCAR MAYER bacon cut into 1 inch pieces
2 Cups frozen shredded hash browns, thawed
1/2 pound fresh mushrooms, coarsley chopped
1 Green bell pepper, chopped
1 Red bell pepper, chopped
1 Small onion, chopped
12 Eggs
1/3 cup Sour cream
3/4 pound Cheese, cut into 1/2 inch cubes
 

Directions

  1. Heat oven to 350 degrees F.
  2. Cook and stir bacon in large skillet on medium heat 10 min. or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
  3. Add potatoes, mushrooms, peppers and onions to reserved drippings in skillet; cook 10 min. or until peppers and onions are crisp-tender, stirring occasionally. Stir in VELVEETA. Spoon into 13x9-inch baking dish sprayed with cooking spray.
  4. Whisk eggs and sour cream in medium bowl until blended; stir in bacon. Pour over vegetable mixture.
  5. Bake 40 min. or until center is set and casserole is heated through.

Beef Tenderloin with Roasted Cauliflower-Pomegranate Salad

Beef Tenderloin with Roasted Cauliflower-Pomegranate Salad

Beef Tenderloin with Roasted Cauliflower-Pomegranate Salad

 

Total Time:
Prep:
Cook:
Level: Moderate
Serves: 6

Ingredients

  • 1 whole filet of beef
  • 6 tbsp. olive oil
  • 2 tsp. Kosher salt
  • 1 tsp. Freshly ground pepper
  • 1 head cauliflower
  • 5 large shallots
  • 2 tbsp. fresh lemon juice
  • 2 tsp. whole-grain Dijon mustard
  • 1 package baby kale
  • 0.50 c. pomegranate seeds

 

Directions

  1. Heat oven to 475 degrees F. Place the beef on a large rimmed baking sheet. Rub with 1 tablespoon olive oil, salt, and pepper. Bake at 475 degrees F for 12 minutes.
  2. Meanwhile, toss 2 tablespoons oil with cauliflower and shallots; season with additional salt and pepper. Quickly scatter vegetables around beef in the pan and continue to bake, stirring vegetables once, 18 more minutes (for medium-rare) or until meat reached desired degree of doneness.
  3. Remove beef from pan and cover with foil; let stand 15 minutes. Whisk together remaining 3 tablespoons olive oil, lemon juice, and mustard; season with salt and pepper to taste. Stir kale into hot pan with vegetables. Drizzle with olive oil mixture and sprinkle with pomegranate seeds. Slice beef and serve with cauliflower pomegranate salad

 

[source]

Grilled Lamb on Rosemary Skewers

Grilled Lamb on Rosemary Skewers

Grilled Lamb on Rosemary Skewers



Ingredients

  • 2 pounds boneless lamb shoulder, cut into chunks
  • 10 to 20 fresh figs
  • Rosemary branches
  • ¼ cup extra virgin olive oil, more or less
  • Salt and freshly ground black pepper to taste
  • ½ cup freshly squeezed lemon juice
  • 2 cloves garlic, roughly chopped
  • 1 tablespoon minced fresh rosemary 

    Preparation

    1. Start a charcoal or wood fire or heat a gas grill; fire should be moderately hot. Thread lamb and figs onto rosemary branches, three or four chunks or figs per skewer. Do not mix meat and figs on same skewer.
    2. Brush lightly with olive oil and season with salt and pepper. Mix together the lemon juice, garlic and minced rosemary and brush a little of this mixture on lamb and figs.
    3. Grill, turning skewers as each side browns and taking care to avoid flare-ups; total cooking time should be from 6 to 10 minutes for medium-rare meat, and 4 or 5 minutes for the figs. Meat will become slightly more done after you remove it from grill, so take this into account.

    [Source]

Wandering Forager’s Wild Mushroom Risotto

Wandering Forager’s Wild Mushroom Risotto

Wandering Forager’s Wild Mushroom Risotto



Ingredients

200g arborio rice, 1 vegetable stock cube, 2 tbsps hard Italian cheese, 2 sprigs thyme, 1 punnet wild mushrooms, 2 tbsps celery, ½ cup onion, 2 cloves smoked garlic, 2 tsps butter

 Method


1 Place the flat side of a large knife on top of the garlic cloves and press
down firmly, the skin will come off easily. Chop them up really finely. Next,
dice the onion and the celery as small as possible before separating the
thyme leaves from the stalk.
2 Put the stock pot into a pan with 800ml of water. Bring this to a simmer
before leaving it on the lowest heat possible to keep it warm. We’ll add this
into the risotto bit-by-bit later on.
3 On a medium/low heat gently fry the mushrooms with a tsp of olive oil
and a tsp of butter in a non-stick pan. 2 mins later add the garlic, thyme and a
pinch of salt and pepper. Cook for 2 more mins then set them aside on a plate
4 In the same saucepan on a medium/low heat, add the onion and celery to
1 tbsp of olive oil and 1 tsp of butter. After 5 mins the ingredients should be
soft (not browned off though!). Add the rice with a pinch of salt and pepper.
5 After a few mins you can add ½ a cup of white wine. Bubble away the
alcohol for about 30 seconds. If you don’t have any wine just skip straight to
step 6.
6 Add ½ a cup of your stock into the rice. While keeping on a low heat, stir
it with long, massaging motions using a wooden spoon until the stock has
almost disappeared. Repeat this process until all the stock has been used
(which should take around 20 mins).
7 Taste the rice (be careful it’s hot!). It should be soft yet with a slight firmness
in the centre. If not, add ½ a cup of water and cook it for a little longer
Gently mix in the cooked mushrooms and ¾ of the hard Italian cheese
8 Taste once more for seasoning and add a little salt and pepper if necessary
Serve in bowls with a sprinkle of cheese and if you have some good quality
olive oil, (or decadent truffle* oil!) drizzle a little on top.

[Source]

Herb and Cheese Filled Chicken Thighs Recipe

Herb-and-Cheese-Filled Chicken Thighs recipe
Herb and Cheese Filled Chicken Thighs


Ingredients

  1. 1 1/2 cups fresh bread crumbs
  2. 1 1/2 cups freshly grated Parmesan cheese (4 1/2 ounces)
  3. 2 large eggs, lightly beaten
  4. 1/2 cup grated Provolone cheese (1 1/2 ounces)
  5. 1/2 cup coarsely chopped basil
  6. 1/4 cup coarsely chopped flat-leaf parsley
  7. Finely grated zest of 2 lemons
  8. 1 tablespoon finely chopped rosemary
  9. 16 boneless chicken thighs with skin (about 5 ounces each)
  10. Salt and freshly ground pepper

Method

  1. Preheat the oven to 450°. In a medium bowl, combine the fresh bread crumbs, Parmesan cheese, eggs, Provolone, chopped basil, chopped parsley, lemon zest and rosemary. Set the chicken thighs, skin side down, on a work surface and season with salt and freshly ground pepper. Mound 1/4 cup of the herb-and-cheese filling on each thigh. Fold the sides of the thighs over the filling to enclose it and tie each chicken thigh in 2 or 3 places with kitchen string. Season the chicken thighs with salt and pepper.
  2. Arrange the stuffed chicken thighs on a large, rimmed baking sheet and roast for about 35 minutes, or until golden brown. Let the chicken rest for 10 minutes, then discard the strings and serve.

Steak and Black Bean Chalupas Recipe

Steak and Black Bean Chalupas Recipe
Steak and Black Bean Chalupas Recipe


Ingredients

  • For the Tortillas:

  • 8 corn tortillas
  • 1 tablespoon vegetable oil
  • 5 tablespoons plus 1 teaspoon vegetable oil
  • Salt

  • For the Cube Steak:

  • 1 pound cube steak, thinly sliced into 3- to 4-inch strips, 1/4-inch thick
  • Salt and freshly ground black pepper
  • 4 tablespoons vegetable oil
  • 1 medium onion, thinly sliced (about 2 cups )
  • 1 clove garlic, finely minced
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 cup beef broth
  • 1/2 teaspoon finely grated lime zest
  • 2 tablespoons fresh lime juice

  • For the Black Beans:

  • 1 teaspoon vegetable oil
  • 1 teaspoon chilli powder
  • One 15-ounce can black beans, rinsed and drained
  • 1/2 cup beef broth
  • Salt and freshly ground black pepper

  • For the chilli-Lime Mango:

  • 2 firm ripe mangoes, peeled, seeded and cut into small dice
  • 1/2 teaspoon finely grated lime zest
  • 2 tablespoons fresh lime juice
  • 1/8 teaspoon chilli powder
  • Salt
  • 2 tablespoons roughly chopped pickled jalapenos , for garnish
  • Lime wedges, for serving


Method

How to make Steak and Black Bean Chalupas
For the tortillas: Preheat the oven to 190°C. Lay the tortillas on a baking sheet, brush both sides with the oil and sprinkle with salt. Bake until golden brown and crispy, about 10 minutes.
For the cube steak: Toss the steak strips with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons of the oil in a large skillet over high heat until lightly smoking. Add half of the strips and cook, tossing until the strips are browned on all sides, but not completely cooked through, 1 to 2 minutes. Remove with a slotted spoon to a large bowl and repeat with the other half.
Remove all but 1 tablespoon of oil from the skillet and reduce the heat to medium-high. Add the onions and 1/2 teaspoon salt. Cook, stirring frequently, until golden brown, 6 to 8 minutes. Add the garlic and 1/4 teaspoons of the oregano and cook for 1 minute. Add the broth and stir with a wooden spoon to loosen any browned bits. Add the steak strips and any accumulated juice and simmer until thickened slightly, about 4 minutes. Remove from the heat and add the remaining 1/4 teaspoon oregano, lime zest and lime juice and mix well.
For the beans: Heat the oil in a medium skillet over medium-high heat and add the chili powder. Cook until fragrant, about 15 seconds. Add the black beans and toss to combine. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to boil. Using a masher , smash the black beans, stirring occasionally to incorporate into the broth, until thick. Remove from the heat.
For the chili-lime mango: Toss the mangoes with the lime zest, lime juice, chili powder and 1/8 teaspoon salt.
To assemble the chalupas, spread a thin layer of smashed black beans on each crispy corn tortilla and divide the steak among them. Top with some chili-lime mangoes and serve with lime wedges and pickled jalapenos .

Prawn and Chorizo Linguine with Lime

Prawn and chorizo linguine with lime

Prawn and chorizo linguine with lime



Ingredients

  • 3 raw tiger prawns, shells and heads removed and reserved for stock
  • 1 fish stock cube
  • 100g/3½oz linguine
  • 1 tbsp olive oil, plus extra for drizzling
  • 1 garlic clove
  • 1 x 2.5cm/1in piece chorizo, cut into small cubes
  • 1 tomato, chopped
  • ½ tbsp red wine vinegar
  • ½ lime, juice only
  • salt and freshly ground black pepper

Preparation method

  1. Bring a pan of salted water to the boil. Add the prawn shells and heads to the boiling water along with the fish stock cube, stirring until the stock cube has dissolved.
  2. Add the linguine to the pan and cook according to packet instructions, or until the pasta is al dente. Remove the prawn shells and heads with a slotted spoon and discard, then drain the pasta and set aside.
  3. Heat the olive oil in a frying pan and fry the garlic for 1 minute, or until softened. Add the chorizo and prawns and fry for 2-3 minutes, or until golden-brown all over. Stir in the chopped tomato and red wine vinegar and cook for 2-3 minutes, or until the mixture has thickened and the prawns are cooked through (they should be pink and opaque).
  4. Remove the pan from the heat and add the pasta, mixing well to coat in the sauce. Add a squeeze of lime juice and season, to taste, with salt and pepper.
  5. Put the pasta on a plate, drizzle over some olive oil and serve.

Crab and Leek Tart Recipe

Crab and leek tart

Crab and leek tart



Ingredients

For the pastry
  • 100g/3½oz plain flour, plus extra for rolling
  • 100g/3½oz wholemeal flour
  • 125g/4oz cold butter, cubed
  • 1 free-range egg, beaten
For the filling
  • knob of butter
  • 2 medium leeks, trimmed, sliced thinly
  • 50g/2oz butter
  • 300ml half-fat crème fraîche
  • 3 free-range eggs, beaten
  • 100g/3½oz fresh brown crab meat
  • pinch sea salt flakes
  • 100g/3½oz fresh white crab meat
  • 50g/2oz mature cheddar, finely grated
  • freshly ground black pepper

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.
  2. For the pastry, pulse the flours and butter in a food processor until the mixture resembles fine breadcrumbs. With the motor running, add the egg in a thin stream and blend until the mixture begins to form a ball.
  3. Roll the pastry into a circle on a floured work surface and use it to line a 23cm/9in loose-based fluted tart tin. Press the pastry with your fingertips firmly into the base and sides. Trim any excess pastry and lightly prick the base of the tart using a fork. Chill in the fridge for 30 minutes.
  4.   Line the pastry with a large sheet of crumpled baking parchment and half fill with baking beans. Bake the tart case for 25 minutes. Remove the beans and return the tart to the oven for a further 5-10 minutes or until the surface is dry and beginning to brown. Remove from the oven and reduce the oven to 180C/350F/Gas 4.


    1. For the filling, melt the butter in a large heavy-based frying pan over a low heat. Add the leeks and fry gently for 2-3 minutes, stirring until just softened. Remove from the heat and set aside.
    2. Put the eggs in a large jug and beat lightly with a whisk. Stir in the crème fraîche, season with salt and freshly ground black pepper. Beat together with a wooden spoon until thoroughly combined. Stir in the brown crab meat.
    3. Scatter the leeks over the pastry case and dot the white crab meat around them. Pour over the crème friache mixture and sprinkle with the cheese. Cook on the baking tray for 25 minutes, or until the filling is golden-brown and just set. (It should still wobble a tiny bit in the centre as it will continue to set as it cools.)
    4. Remove the quiche from the oven and leave to cool in the tin for 15 minutes before removing.

Chinese Beef & Broccoli Stir-Fry Recipe

Chinese Beef & Broccoli Stir-Fry Recipe
Chinese Beef & Broccoli Stir-Fry Recipe



Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
 
This recipe is just what every family needs...healthy, delicious and easy.
Author:
Serves: Serves 4
Ingredients
  • 2 tsp cornstarch
  • 3 tbsp + 2 tsp reduced-sodium soy sauce
  • 2 tsp rice wine
  • 4 tsp sesame oil
  • 1 lb. sirloin steak, trimmed of fat, thinly sliced against the grain
  • ¼ tsp kosher salt
  • 4 cups broccoli florets
  • 4 medium scallions, cut into 1-inch pieces; white & greens separated
  • 1 tbsp minced garlic
  • ½ tsp minced fresh ginger
  • 2 tbsp packed dark brown sugar
  • 1 tbsp oyster sauce
Instructions
  1. In a shallow glass container, whisk together the cornstarch 2 teaspoons of the soy sauce, rice wine and 1 teaspoon of the sesame oil.
  2. Sprinkle the salt over the steak. Add the steak to the marinade, turn to coat, and let rest at room temperature for 30 minutes.
  3. Bring a large saucepan of water to a boil. Add the broccoli and cook until bright green and tender-crisp, 45 seconds to 1 minute. Drain and immediately rinse with cold water to stop the broccoli from cooking further.
  4. Heat a large nonstick skillet over high heat. Add 1 teaspoon of the sesame oil and half of the steak. Cook 30 seconds on each side, without stirring as it’s cooking. Transfer to a plate and repeat with another 1 teaspoon of the sesame oil and the rest of the steak.
  5. Heat the remaining 1 teaspoon of the sesame oil and add the white parts of the scallions, garlic and ginger. Cook for 30 seconds.
  6. Add the broccoli, brown sugar, remaining 3 tablespoons of the soy sauce and oyster sauce. Cook, stirring constantly, for 30 seconds.
  7. Add the beef and cook for 30 seconds. Remove from the heat and stir in the scallion greens.
  8. Serve over brown rice.
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5-Star Cheeseburger Casserole

5-Star Cheeseburger Casserole
Cheeseburger casserole



Prep time: 20 mins
Cook time:15 mins
Total time:35 mins
 
Author:
Recipe type: Main Dish
Cuisine: American
Serves: 9
Ingredients
  • 2 cups (6 ounces) uncooked rotini pasta (spiral pasta)
  • 2 teaspoons canola oil
  • 1 1/2 cups onions, finely chopped
  • 1 garlic clove, minced
  • 1 pound 95% lean ground beef
  • 1 teaspoon seasoned salt
  • 2 tablespoons ketchup
  • 4-5 large Roma tomatoes, deseeded and diced
  • 2 tablespoons Dijon mustard
  • 2 cups low fat cheddar cheese, shredded
  • 1/4 cup dill pickles, finely chopped
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Prepare a 9 x 13-inch baking pan with cooking spray.
  2. Boil the pasta in a large pot according to packaged directions until al dente. Drain and set aside.
  3. In a large skillet on medium-high heat, warm the oil. Add the onion and saute until onions are transparent. Add the garlic and stir about 30 seconds until fragrant.
  4. Stir in the ground beef and fully cook through until brown. If using 95% lean ground beef, there is no need to drain. But if you are using a less fat version, drain the fat and return to the stove.
  5. Stir in the seasoned salt, ketchup and mustard until well combined. Add the chopped tomatoes. Reduce heat and simmer for approximately 2 minutes or until the mixture is thickened.
  6. Add the cooked and drained noodles to the meat and stir well. Pour into the prepared baking pan and evenly sprinkle the cheese across the top. Bake in the oven for approximately 15 minutes or until cheese has melted. Remove from the oven and slightly cool before serving. Top with chopped dill pickle.

The Delaunay's eggs Arlington recipe

The Delaunay's Eggs Arlington Recipe

Author: Lee Ward Telegraph.co.uk


For the hollandaise 

8 tbsp white-wine vinegar
4 shallots, coarsely chopped
20 peppercorns
250g (9oz) butter, cubed
6 egg yolks
juice of 1 lemon
For the eggs
 
8 very fresh eggs
2 dsp distilled malt vinegar (white)
8 muffins, toasted
butter, for spreading
8 long slices of salmon
cayenne pepper, to garnish
chopped chives, to garnish

 Directions

To make the sauce, put the vinegar, shallots and peppercorns in a pan and bring to the boil until reduced by two thirds. Strain and set aside.
Clarify the butter by melting it in a heavy pan over a gentle heat. Skim off any scum until only clear liquid remains. Remove from the heat and cool until tepid, then tip into a bowl, leaving behind any solids.
Place a heatproof bowl over a pan of simmering water. Add the egg yolks and reduced vinegar. Beat over the heat until a smooth, thick, pale mass forms. Remove from the heat and whisk, adding the clarified butter to make a thick, creamy sauce. If it separates, beat a fresh yolk with a spoonful of water in a bowl, then gradually whisk the separated sauce into that. Add salt and lemon juice to taste. Keep warm.

If your eggs are not super-fresh, pop them in the freezer for 15 minutes to firm up. Bring a large shallow pan of water to a gentle simmer and add the vinegar. Crack the eggs one at a time into heatproof teacups, lower into the water and slip them out on to the simmering surface. Once they're all in – don't do more than four at once, they reduce the temperature too much – cover with a lid and leave undisturbed for three minutes. Ensure the water is still moving; this stops the eggs from sinking and cooking unevenly.

If the eggs are cooked, the whites will be completely opaque and the yolks just visible through a veil of white. If not, put the lid back on for a further 20 seconds. Lift the eggs out with a perforated spoon and dip in warm water to lessen any vinegar flavour. (You can poach the eggs a couple of days in advance, placing them straight in a bowl of iced water, then reheating in simmering water for two minutes before serving.)

While the eggs are poaching, remove and discard a thin slice from the top of each muffin and toast the rest. Butter the toasted muffins and arrange the salmon on top in a ring around the edge, leaving a hollow in the middle. Drain the eggs well and season with salt. Place in the hollows and ladle over the hollandaise. Garnish with cayenne and chives

Mashed Potato Cake

Mashed Potato Cake


Mashed Potato Cake Recipe
 
Save Print
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
 
Author:
Serves: 8
Ingredients
  • 4 cups cooled mashed potatoes (1 box of Betty Crocker Mashed Potatoes)
  • 2 eggs, lightly beaten
  • 2 tsp Italian seasoning
  • ¼ tsp garlic powder
  • ¼ cup french fried onions
  • 1 tbsp olive oil
Instructions
  1. Prepare mashed potatoes as directed on box. Allow to cool. (I put mine in the refrigerator for a few minutes)
  2. Combine potatoes, Italian seasoning, garlic powder, french fried onions and egg; mix well. In a skillet, heat oil over medium-high heat. Add potato mixture; press with a spatula to flatten evenly. Cook for about 7-9 minutes or until the bottom is crispy.
  3. Spray a large plate with cooking spray and place over skillet. Carefully flip so that the potato cake is on the plate. Slide back onto skillet, non crispy side down. (Don't worry if some potato is left on the plate.) Allow to cook until both sides are crispy.
  4. Slide on to serving plate and allow to cool for a few minutes before serving.

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup {Recipe}
 
Print
Prep time : 5 mins
Cook time: 6 hours
Total time:  6 hours 5 mins
 
Here's a great way to use up leftover cooked (or rotisserie) chicken, which gets transformed into this tasty, tex-mex style soup thanks to some simple ingredients and a slow cooker. Anywho, this recipe is pretty forgiving. I added my favorite tex-mex ingredients, but feel free to switch your faves in/out.
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 4 cups chicken broth/stock (1 32-ounce box)
  • 2 cups shredded, cooked chicken (I used about ½ a leftover rotisserie chicken but any type will do)
  • 1 14.5-ounce can diced tomatoes (with juices)
  • 1 15-ounce can black beans, rinsed and drained
  • ½ large onion (or 1 small), chopped (about 1 cup-ish)
  • 1 cup frozen corn
  • 1 bell pepper, chopped
  • 1 teaspoon chili powder
  • ½ - 1 teaspoon salt (err on the side of using less if you're going to top your soup with tortilla chips)
  • ¾ teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper
  • pepper, to taste
  • grated cheese, optional, to top the soup
  • tortilla chips, optional, to top the soup
  • fresh cilantro, chopped, optional, to top the soup
Instructions
  1. Add all ingredients to a slow cooker. Stir to combine.
  2. Cook on low heat for 4-6 hours, until vegetables are tender to your liking. Season with additional salt and pepper, if needed. Note: Remember to go light on the salt if you're topping your soup with tortilla chips.
  3. Serve with your preferred toppings, like grated cheese, tortilla chips, and fresh cilantro. Enjoy!
Notes
Serves approximately 4-6, depending on serving size.

Definitely serve this with tortilla chips. I went low on the salt on this recipe since tortilla chips are already so salty. If you skip the tortilla chips, you may want to add some additional salt, to taste. Oh, and please add some cheese. The hot soup, crispy tortilla chips and melty cheese is what really made this dish special for me.
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