Monday, August 2, 2010

TMTT ~ Breakfast, Dinner & Bread

Wow what a day Monday I woke up going set up and made my first call to find I didn't have a voice?? What the heck just happened there? I don't talk to anyone before I have to start work so no sounds came out of me until then and let's just say it wasn't a pleasant sound, I sounded like a cross between a frog and a man! I'm on the tea, orange juice and salt water diet! UGH let's hope it comes back by Tuesday so I'm not out another day of work, my checkbook can't handle two days of no work :(.
Now onto some yummy recipes! Saturday my dad took me and the boys out and we stopped to have breakfast and we had Eggs Benedict. I haven't had this in so long I had to go home and make it.
Eggs Benedict from Rachel Ray
(click the link to find a cool video how to poach and egg)

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:

    1. 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.

    2. 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.

    3. 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.

    4. 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.

    5. 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.


ALEXIS NOTES: I used whole wheat flour and added a little dijon mustard for the sauce.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Next for dinner we have our staples here chicken and rice :).


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

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
    3. 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.
ALEXIS NOTES: I used brown rice and fresh broccoli in the steamer also we didn't have stuffing so I used bread crumbs.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
And we end with a yummy bread, I had 2 zucchini that had to be used up and it was time to feed the neighbors :). My weekly thing I do for them.
Ingredients:
-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
Directions
  • 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.

ALEXIS NOTES: I used my pan that has 4 and overflowed a bit next time I will just scrap the extra. I added a little pumpkin pie spice because I love it. I had extra of the crumble also, I should have to filled it so full made them hard to come out and I had to scrap two of the loaves. I also used half whole wheat flour. I also skipped the nuts.

Blessed with Grace

18 comments:

  1. 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 :)

    ReplyDelete
  2. Keep up the fluids! Warm tea usually works best for me, but you'll know what helps you.

    The 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?

    ReplyDelete
  3. I've always wanted to try zucchini bread!

    ReplyDelete
  4. Hope your feeling better....love zucchini bread it's amazing. Yummy!

    ReplyDelete
  5. the meals look great.. as always.. but i truly hope you get to feeling better!

    ReplyDelete
  6. These all sound wonderful. I really want to try the Broccoli Chicken Casserole! YUM

    ReplyDelete
  7. take good care.
    lovely stuff,
    thanks for the treats.

    ReplyDelete
  8. Love all these recipes. I've never made eggs benedict before but I love it!

    ReplyDelete
  9. Oh how yummy is this.. Hope you are having a great Tuesday...

    ReplyDelete
  10. Some more delicious recipes!! Yum. I really hope you are feeling better. What a bummer!! Take care and I hope the voice comes back quick!!

    ReplyDelete
  11. The food looks delicious as usual. Hope you get your voice back.

    ReplyDelete
  12. I hope your voice returns soon! The zucchini bread sounds yummy! I haven't had any zukes this year.

    ReplyDelete
  13. YUMMY! Love Eggs Benedict! It is my favorite breakfast although I don't eat it often with calorie/fat content.

    Hope you feel better!!

    ReplyDelete
  14. I'm not a fan of eggs Benedict, but Bill is, he gets it when we go out for breakfast.
    The 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!!

    ReplyDelete
  15. 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.

    I'm totally trying your zucchini bread.

    ReplyDelete

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