INGREDIENTS:- 12 oz Canadian bacon - chopped
- 6 English muffins cut into one inch cubes
- 8 eggs
- 2 cups whole milk
- 1 teaspoon salt
- ½ teaspoon pepper
- a few dashes of hot sauce (optional)
- Hollandaise (if using package)
- 2 package Knorr Hollandaise Mix
- 2 tablespoon lemon juice
- 4 tablespoons cream cheese
- Prepare mix per package instructions.
- Add lemon juice and cream cheese and whisk.
- Hollandaise (from scratch)
- 4 egg yolks
- ½ cup heavy cream
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- ½ cup melted butter
INSTRUCTIONS:
For casserole:- Place half of the Canadian bacon in a buttered 13x9-in. baking dish. Top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk, salt and pepper. Pour over top. Refrigerate, covered, 4 hours or overnight.
- Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
- Hollandaise (using package)
For Hollandaise (from Scratch)- In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly.
- Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.
INGREDIENTS:
Basil Knots:- 1 cup of warm water
- 2 tbsp of butter, softened
- 1 egg
- 3¼ cup of flour
- 1 tbsp of sugar
- 1 tsp salt
- 3 tsp regular active dry yeast
Garlic Basil Butter:- 2 tbsp melted butter
- 2 cloves garlic, minced
- 1 tbsp chopped basil
INSTRUCTIONS:- In a bowl mix yeast, sugar and warm water. Stir and let sit for 10 minutes until yeast becomes frothy.
- In the bowl of your mixer, mix the flour and salt together. Add egg, butter and yeast mixture. Mix using paddle attachment until it's all well incorporated. The dough will be a bit soft.
- Place the dough into a well oiled bowl, cover up with plastic wrap and let sit until doubled in size, about 1 to 2 hours.
- After dough doubled in size, preheat oven to 400° F / 205° C. Cover baking sheet with parchment paper.
- Punch down dough and knead it a bit, then cut the dough into 15 pieces. Roll each piece into long ropes about 15 inches and form into knots and place on baking sheet.
- Mix the butter ingredients together and brush over knots. Let knots rest for another 10 minutes then bake for 9 to 12 minutes or until golden.
- If there's any garlic basil butter left, brush again on knots before serving.
INGREDIENTS:- 1 big cucumber, thinly sliced
- 2 Red onions, thinly sliced in half rounds
- 1 cup plain yogurt
- 1/2 cup chives, finely chopped
- Salt and Pepper
INSTRUCTIONS:- Mix cucumber and Red onions in a bowl.
- and fresh chives.
- Pour the yogurt into the bowl.
- Mix everything together and refrigerate for an hour.
- Add salt and pepper to taste.
- Serve chilled.
INGREDIENTS:
For the Pizza Dough:
- 2 cups of All Purpose Flour
- 1 tsp Salt
- 1 tsp Sugar
- 2 Tbsp of Extra Virgin Olive Oil
- 1 Cup of Warm Water
- 1 Tbsp of Yeast
For Stuffing:
- 1/2 tbsp oil
- 1/2 Cup Pizza Sauce
- 1 large Onion, Chopped
- 1 bellpepper, chopped
- Few Jalapeño Peppers, Sliced
- Few black olives, Sliced
- Salt and Pepper
- Mozzarella Cheese
- Italian Seasoning, Optional / Sesame seeds
INSTRUCTIONS:
For the Pizza Dough:
- Take 3 tbsp of warm water and add the yeast and sugar. set it aside for about 5 minutes.
- In the bowl, mix together the flour, salt, and olive oil. Stir the yeast in the water to make sure it’s all dissolved and add it to the flour mixture. Now you can do it in the stand mixture or with your hands. Knead a smooth dough adding little bit of warm water slowly. The dough should be smooth and not sticky.
- Oil a large bowl with some olive oil and set aside. Place the dough in the oiled bowl and brush the top with a little oil as well. Cover with plastic wrap and place it somewhere warm to rise and double in volume. It can take up to 1-2 hours.
For the Stuffing:
- Add 1/2 tbsp oil in a non-stick pan and add onions and bell peppers. Cook for 3-4 minutes and add Jalapeño Peppers, black olives and pizza sauce. Add salt and pepper and cook for 3-4 minutes. The stuffing mixture should be thick. So add pizza sauce little bit at a time.
- Let it cool down completely.
Vegan Pizza Bites:
- Preheat your oven to 220 degrees Celsius.
- Knead your dough again for 2 minutes and divide it into 12 balls.
- Roll your dough into 4 inch diameter and Fill each piece with a stuffing and cheese.
- Seal the dough shut around the filling, and place them seam side down onto the prepared baking pan. I used my brownie tin.
- Brush the top with olive oil, and then evenly sprinkle some Italian seasoning or sesame seeds.
- Bake them for about 20 minutes or until golden brown.
- Serve hot with your favorite sauce.
INGREDIENTS:
Pasta:- 8 oz large pasta shells
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 1 lb steamed broccoli, chopped
- 8 oz cream cheese, softened
- 1 egg
- 4 oz shredded Mozzarella cheese
- ½ cup grated Parmesan
- 1 tablespoon fresh parsley, minced
Sauce:- ½ cup butter
- 1 clove garlic, minced or grated
- 2 cups whipping cream
- 4 oz shredded Mozzarella cheese
- ¾ cup grated Parmesan
INSTRUCTIONS:- Preheat the oven to 350ºF. Spray a large baking dish with nonstick cooking spray.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside.
- Meanwhile, heat the olive oil in a sauté pan over medium-high heat. Season the chicken with salt and pepper, and add it to the pan. Cook until browned and cooked through.
- In a large bowl, beat together the cream cheese and egg. Stir in the 4 oz Mozzarella, ½ cup Parmesan and parsley. Add the chicken and the broccoli and stir until combined.
- Fill each of the shells with a large spoonful of the filling. Place in the prepared baking dish. Set aside.
- In a large sauté pan, melt the butter. Add the garlic and cook for 30-60 seconds, until fragrant. Whisk in the cream. Bring the mixture to a simmer, then add the half of the Mozzarella and the Parmesan. Simmer for 5-10 minutes, whisking occasionally, until slightly thickened. Season to taste with salt and pepper.
- Pour the sauce over the top of the prepared shells. Top with the remaining Mozzarella cheese. Cover the baking dish with foil and bake for 30 minutes, then uncover and cook an additional 10-15 minutes, until the sauce is bubbling.
- Remove from the oven and let sit for 10 minutes before serving.
INGREDIENTS:- 1 lb. cooked lean ham, cut into bite sized pieces
- 2 c. peeled and diced ripe mango
- 2 Tbsp. cold butter, cut into small pieces
- ¼ c. packed brown sugar
- 1 tsp. curry powder
INSTRUCTIONS:- Preheat your oven's broiled to high. Adjust an oven rack to be about a foot from the heat source.
- Place the ham in an oven-safe casserole dish, then top with the mango pieces.
- Dot the top of the mangoes with the butter, then sprinkle the brown sugar and curry powder on top.
- Broil until the brown sugar starts to bubble, 5-10 minutes (depending on how hot your oven's broiler is)
- You may wish to broil on low if you're not sure how hot the "high" setting gets. Put your oven rack about 8 inches below the heat source if you're broiling on low.
INGREDIENTS:- 1 lb. raw cashews
- ⅛ cup. coconut oil
- 1 Tablespoon curry powder
- 1 teaspoon salt
- ⅛ teaspoon ground cayenne pepper (optional)
INSTRUCTIONS:- Preheat your oven to 400 degrees Fahrenheit.
- Place cashews on a large baking sheet and arrange in a single layer. Roast 7 to 9 minutes, until slightly golden brown.
- Meanwhile, melt the coconut oil in a small saucepan over medium-low heat. Once melted, turn off the heat and stir in the spices.
- Place the roasted cashews in a large bowl. Pour the spiced coconut oil over the cashews and toss well to coat. Serve warm or at room temperature.
