INGREDIENTS:
- 4 ounces turkey Canadian bacon
- 2 tablespoons butter
- 1 tablespoon flour
- 1/2 cup chicken broth
- 4 large eggs, plus 2 large egg yolks
- 1 tablespoon fresh lemon juice
- Salt and pepper
- 2 whole wheat English muffins, split and toasted
DIRECTIONS:
Preheat the oven to 150°. Fill a large, deep skillet with enough salted water to reach a depth of
1 inch and bring to a boil. Add the asparagus and cook until crisp-tender, 3 to 4 minutes; drain.
Reserve the skillet.
Heat the reserved skillet over medium heat. Add the turkey bacon and cook, turning,
until browned, about 3 minutes. Transfer the bacon and the asparagus to an ovenproof dish
and place in the oven to keep warm; reserve the skillet.
In a small saucepan, melt the butter over medium heat. Add the flour and cook,
stirring, for 1 minute. Slowly whisk in the chicken broth and bring to a boil. Cook,
whisking, for 1 minute. Remove from the heat, then whisk in the 2 egg yolks,
1 at a time. Stir in the lemon juice and season with salt and pepper. Strain the sauce into a bowl.
Fill the reserved skillet with enough water to reach a depth of 1 inch and
bring to a boil. Crack the 4 whole eggs into the skillet and poach for 2 minutes for soft-set.
Place an English muffin half on each of 4 plates. Divide the bacon among the
muffins and top each with asparagus, a poached egg and some sauce. Season with pepper.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ingredients
- 1 cup shredded Cheddar cheese
- 1 cup dry stuffing mix
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 4 skinless, boneless chicken breast halves
- 1 tablespoon mayonnaise
- 1 pound broccoli florets, cooked
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
- In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.
- | 3 eggs | |
- | 1 cup canola oil or vegetable oil | |
- | 2 cups sugar | |
- | 3 cups grated zucchini | |
- | 2 teaspoons vanilla | |
- | 3 cups flour | |
- | 1/2 teaspoon nutmeg | |
- | 3 teaspoons cinnamon | |
- | 1 teaspoon baking soda | |
- | 1/4 teaspoon baking powder | |
- | 1 teaspoon salt | |
TOPPING: | ||
- | 3/4 cup brown sugar | |
- | 3/4 cup flour | |
- | 3 tablespoons butter or margarine | |
- | 2 teaspoons cinnamon | |
- | 1/2 cup chopped pecans - chopped medium fine |
- Grate zucchini. If using larger zucchini, cut out any large seed sections from the middle before grating. When the 3 cups are grated, set the zucchini aside.
- Grease and flour 2 loaf pans. Preheat oven to 325°F.
- Mix all topping ingredients together. Mix butter into other ingredients using your fingers. When mixed, set aside.
- Add eggs to a large mixing bowl and beat together until slightly foamy.
- add the oil and sugar to the beaten eggs; beat with the mixer until well blended.
- Add the grated zucchini and vanilla; stir by hand until it is well mixed into the egg and sugar mixture.
- In a separate bowl, combine the flour, baking soda, baking powder, and cinnamon. Stir to mix evenly.
- Add the flour mixture to the egg and zucchini mixture; stir just until evenly mixed.
- Pour even amounts of the batter into the prepared loaf pans. Sprinkle the crumble topping over the top of the batter in each pan. The crumble topping provides for a thick layer over the top of the loaves. If you do not want the topping that thick, don't add all of it.
- Place the loaves into the preheated oven and bake for 60 to 70 minutes or until a toothpick inserted in the middle comes out clean.
- Remove loaves from the oven and allow them to cool on a rack for 10 minutes before removing from the pan. Cool completely before storing.
YUM to all those delish recipes! And oh noes...I hope u feel better soon sweetie! Garlic capsules will help kick any bad germs also! And chillies make spicey stuff :)
ReplyDeleteHope you feel better soon!
ReplyDeleteKeep up the fluids! Warm tea usually works best for me, but you'll know what helps you.
ReplyDeleteThe zucchini bread looks great! And the loaves that stuck in the pan are still edible, right? Maybe they could be crumbled up for another use? Ooh ... layered with vanilla pudding?
I've always wanted to try zucchini bread!
ReplyDeleteHope your feeling better....love zucchini bread it's amazing. Yummy!
ReplyDeletethe meals look great.. as always.. but i truly hope you get to feeling better!
ReplyDeleteThese all sound wonderful. I really want to try the Broccoli Chicken Casserole! YUM
ReplyDeleteI hope you are feeling better!
ReplyDeletetake good care.
ReplyDeletelovely stuff,
thanks for the treats.
wow superb, great recipe xxx
ReplyDeleteOh how yummy is this.. Hope you are having a great Tuesday...
ReplyDeleteSome more delicious recipes!! Yum. I really hope you are feeling better. What a bummer!! Take care and I hope the voice comes back quick!!
ReplyDeleteThe food looks delicious as usual. Hope you get your voice back.
ReplyDeleteI hope your voice returns soon! The zucchini bread sounds yummy! I haven't had any zukes this year.
ReplyDeleteYUMMY! Love Eggs Benedict! It is my favorite breakfast although I don't eat it often with calorie/fat content.
ReplyDeleteHope you feel better!!
I'm not a fan of eggs Benedict, but Bill is, he gets it when we go out for breakfast.
ReplyDeleteThe chicken casserole looks good to me, but Bill would hate it.
However, the zucchini bread sounds great and I think it would be a hit to all of us in the house.
You are so kind to your neighbors, you are an angel!!
You know I've NEVER had eggs benedict. Crazy. I guess I didn't want to waste my money on a dish at a restaurant in the chance that I may not like it and then had to be hungry or pay WAAAY too much for breakfast by ordering yet another dish that was palatable.
ReplyDeleteI'm totally trying your zucchini bread.