Eggs Benedict

recipe adapted from this. Found the blended Hollandaise sauce recipe here, I rly liked it

INGREDIENTS (makes 4)

sauce option 1: cheese sauce:

2 T butter

2.5 T flour

1.5 c milk

1/4 c shredded cheddar

2 T Parmesan

1/2 t Dijon mustard

1/8 t salt

1/8 t white pepper

sauce option 2: blended Hollandaise sauce:

3 egg yolks

1/4 t dijon mustard

1 T lemon juice

dash hot sauce

dash white pepper

1 stick butter, melted

4 eggs

1 t white vinegar

4 english muffin halves, toasted

4 pieces ham or Canadian bacon

8 pieces of cooked bacon

(optional) sliced provelone

DIRECTIONS

Cheese sauce: 

melt butter in saucepan. Stir in flour till smooth, add milk.  Bring to a boil, cook and stir until thickened.  Reduce heat to med-low, add in the cheeses, mustard, salt, pepper. Stir until melted, cover and keep warm. Serve over the assembled Eggs Benedict.

Blended Hollandaise sauce:

Combine everything except the butter into a small blender/cuisinart.

Mix for a couple seconds, then add in the melted butter and blend again.

Serve warmed sauce over the assembled Eggs Benedict.

Eggs Benedict:

Assemble the English muffins with a layer (or layers) of bacon, Canadian bacon, and provelone.

Poach eggs: Boil 3 inches of water in a deep skillet or in a saucepan that is deeper than an egg. Add a little vinegar into the water. 

Cook each egg one at a time: Break egg into a small bowl (don't stir it), and gently drop egg into the boiling water. Cook a couple minutes, till the egg whites are set and the middle is slightly cooked.  Remove egg with a slotted spoon and place on top of the muffins.

Top with the cheese sauce/Hollandaise sauce and serve.

(optional) set under broiler for a minute to fully melt everything.

more photos:

Sauteed Sausage over Cheesy Shell Pasta

recipe adapted from this

































INGREDIENTS
pasta:
16oz shell pasta
2 jars alfredo
2 eggs
1 c sour cream
15 oz ricotta
1 c grated parmesan/romano
8oz shredded "italian" cheese blend (or mozzarella)

sausage mixture (in the additional photos):
2 2-packs (~28 oz total) Andouille sausages, chopped
2 (8oz) cans of sliced mushrooms
2 cans Rotel
1/2 c milk
minced garlic to taste
cayenne pepper/onion powder/cilantro to taste

DIRECTIONS:
Preheat oven to 350F
Boil pasta as directed.
Drain pasta and add in alfredo and sour cream.
Spread half of pasta in a 9x13 baking dish.
In a bowl mix together the eggs, ricotta, parmesan/romano and spread it over the pasta.
Spread the rest of the pasta on top. Top with the shredded cheese.
Cover with foil and bake 25 min, then uncover and bake 5-10 more min.

sausage mixture:
In a big skillet sautee the sausage pieces and garlic over med-high heat. Add in mushrooms.
Add in Rotel, milk, and seasonings. Lower heat, cover, and let simmer until the pasta is finished.
Serve with the macaroni pasta.

more photos:

Man Dip

This recipe is a combination of this and this made better ;)

INGREDIENTS
this fills a 7 quart slow cooker, cut recipe in half for a smaller slow cooker

2 lb hot sausage, cooked/crumbled
12 oz turkey bacon, cooked/chopped (or pre-cooked "real" bacon bits)
1 medium/large onion, chopped
4 jalapenos, chopped
2 cans cream of mushroom soup (can substitute with cream of potato/chicken)
2 cans Rotel
8oz light sour cream
1 package Neufchatel (or cream cheese)
16oz package of Queso Velveeta
8oz shredded sharp cheddar
onion powder and pepper, to taste

DIRECTIONS
Put the velveeta, shredded cheddar, cream cheese, sour cream, cream of mushroom, and rotel in the slow cooker and set to high so it starts to heat up while you prep the other ingreds.
In a big skillet cook the sausage over med-high heat, crumble and drain. Add into the slow cooker. Chop up the onion and cook in that skillet till onion turns translucent.
In another skillet cook the bacon.
I used a food processor to chop up the cooked onion, cooked bacon, and raw jalapenos. I cut the seeds out of 2 of the jalapenos so that the dip wouldn't be overboard spicy. But leave them in if you want it really spicy.
Add the chopped up bacon, onion, and jalapenos to the slow cooker.
Sprinkle with onion powder and pepper, and stir everything together.
Dip is ready whenever it is hot, it took probably like an hour to warm up set on "high".

more photos:

Chik-Fil-A imitation Sandwiches

recipe adapted from this

Dammit it's Sunday and Chik-fil-A is closed. No worries cuz now you can make it yo self.

INGREDIENTS (makes 8 sandwiches)

2 boneless chicken breasts

Canister of 8 large biscuits

1 egg

1c milk

1c flour

2.5 t powdered sugar

salt/pepper to taste

3c oil

8 slices of cheese

(optional) waffle fries

DIRECTIONS

Cook biscuits (and/or waffle fries) as directed.

Heat the oil in a small/med saucepan on the stove over med/high heat.

Meanwhile, slice each chicken breast in half, and then slice lengthwise (making 8 thin pieces total).

In a bowl combine egg and milk.

In a separate bowl combine flour, powdered sugar, salt/pepper.

Dip each piece of chicken in the milk/egg and then coat in the flour mixture. Repeat, so that pieces are coated twice.

Fry the chicken in the oil until crispy (160F internal temperature).

Assemble chicken/cheese on biscuits and nom with some waffle fries.

more photos:

Meatlovers Pizza

recipe inspired by Balducci's Pizza

INGREDIENTS

Pizza Crust

half jar of your favorita pasta sauce

8oz crumbled sausage

1 pkg canadian bacon

10 strips cooked turkey bacon

pepperoni

shredded Imo's provel

shredded mozzarella

1 can sliced mushrooms

DIRECTIONS

Preheat oven to 450F.

Make pizza dough.

Roll dough thin and spread on baking sheet sprinkled with cornmeal.

Spread pasta sauce on dough, then layer of cheese, pepperoni, canadian bacon, sausage, cheese, mushrooms, bacon, and more cheese.

Bake 15-20min or till crispy enough.

more photos:

Ckn Bacon Alfredo Pizza Casserole

recipe improved from this Now that I look back on this, not sure what exactly makes this "pizza" lol. o well it's good.

INGREDIENTS (fits 8x8" pan, double for 9x13")

about 12 pieces turkey bacon, cooked & chopped (or use 3-6oz "real bacon bits")

6-8 oz cooked chicken, cubed (I have used pre-cooked crumbled turkey sausage instead also)

1 canister Pillsbury grands biscuits, or similar

1 jar alfredo

dash of garlic powder

6oz jar sliced mushrooms, drained

8oz shredded cheese (mozzarella etc)

DIRECTIONS

Preheat oven to 375F

Cook the bacon.

Cut up the biscuit dough into fourths, and toss with alfredo/garlic powder in a bowl.

Add in the chopped bacon, chicken, mushrooms, and half the cheese.

Spread in greased 8x8" baking dish, and top with the rest of the cheese.

Bake for 25-30min, till whenever biscuits are done.

Notes* this can be converted to a breakfast casserole by substituting mushrooms/chicken for egg/sausage

more photos:

Slow Cooker Potato Soup

super awesome potato/bacon/sausage cheesy soup goodness

INGREDIENTS

10 red potatoes, skin on, chopped into pieces

4 T flour

12oz cooked turkey (or regular) bacon, chopped

14oz polish (or smoked) sausage, cooked/crumbled

minced garlic, to taste

1 large onion, chopped (or less if u dont like onion)

1 packet ranch powder

2 T dried parsley 

white pepper, to taste
4 c ( or 32 oz whatever they sell) chicken broth
2 c water

1 pint half&half
1 (10oz) can evaporated milk
5oz 2% Velveeta
1.5 c shredded cheddar

DIRECTIONS
Recipe uses 7 quart slow cooker

Place chopped potatoes in slow cooker, add flour and toss to coat.
Cook the bacon and chop. In the same skillet cook the sausage/onion/garlic, add in the chopped bacon.
Throw bacon, sausage, onion into the slow cooker.
Add ranch packet, parsley, white pepper into slow cooker.
Add the broth and water into the slow cooker.
Cook for about 8 hrs on low or 4 hrs on high,
Stir in the half & half, evap milk, velveeta, and cheddar prior to serving.

note* Last time I made this I used 6c of chicken broth made from stock, and 1 c of water. I also used chopped fresh parsley.

more photos: