Tag Archives: Recipe

Eggs Benedict Puffins – with a little pepper jack.

Posted in Cheesies, Made from Scratch Recipes by
Eggs Benedict Puffin

Eggs Benedict Puffin

A new Sunday routine is taking the pups to the dog park over in Chandler. My sister and I try to make it a weekly habit, and decided that we needed to extend the outing into brunch this week. We love to make our lives more difficult, so instead of mimosas and brunch on a patio somewhere, we went shopping and came back to my place. This was definitely a 2-person kitchen pursuit, but I’m sure it could be done solo if you just keep the bacon and Canadian bacon warm.

What you need:

  • Eggs
  • HollandaiseĀ sauce
  • BACON
  • Canadian Bacon
  • Croissant dough or puff pastry
  • Pepper jack cheese
  • Arugula
  • avocado
  • tomato

We first cooked the bacon and CANADIAN bacon (our Dad is from Canada so we love when we get to use our family food šŸ˜‰ ). I took 3-4 pieces of the bacon and cut up into crumble sized pieces. These would be used for topping on top of the Hollandaise drizzle.

Bacon

Kaela worked on the croissant dough by cutting into square and putting on a baking sheet. Baked at 375 for about 10 minutes.

We got the Hollandaise sauce on the stove so that it was ready to drizzle on the finished product.

Hollandaise Sauce

Hollandaise Sauce

Avocado & tomato were cut up for toppings as we cooked the sunny side up eggs. Just a touch of pepper and salt on these.

 

The stacking process.Ā (This is where it all comes together.)

We started with the puff pastry and cut in half so that the dough wasn’t the main filler.

Croissant Pastry

Croissant Pastry cut in half

The egg was placed on the bottom and then a layer of Canadian bacon and regular bacon.

A touch of arugula with a splash of garlic infused EVO.

Avocado. Tomato. PEPPER JACK.

Top with the other half of the croissant square.

A spoon full of hollandaise was drizzled on top and then a pinch of bacon to finish.

Puffin Egg Benedict Sandwich

 

Spicy Red Sauce and Tattooed Arms

Posted in Made from Scratch Recipes by

The agony continues back in the states; missing wandering the streets of Italy, drinking wine from decanters any hour of the day and basking in course upon course of pasta and cheese.

With my husband begging for a glimpse ofĀ this bittersweet memory, I decide to treat him to his favorite meal ā€“ Baked Eggplant Parmesan. If you would have asked me 3 years ago if I would eat the green, slimy vegetable, I would have scrunched my nose faster then you could finish the question. Alas, for love, I have learned how to cut the vegetable, get most of the goo off, cook it and dress it on a plate for an hour (or usually 10 minutes) of smiles while heĀ devours.

Baked Eggplant Parmesan Recipe

Baked Eggplant Parmesan Recipe

If you have the time, itā€™s a great meal to fill the house with smells of Italy. What has made the dish even better, is finagling the secret recipe from my husbandsā€™ family for a red, spicy sauce.

Cheese you ask? Only the best fresh mozzarella to complete this dish.

Iā€™ll give you my recipe for baked eggplant, but youā€™ll have to kill me for theĀ sauce.

Ingredients:

  • LargeĀ eggplant
  • Salt
  • Italian Bread Crumbs (or breadcrumbs, basil, red pepper, salt, pepper, etc.)
  • Grated parmesanĀ cheese
  • 2Ā eggs
  • Pasta sauce (hint: use fresh garlic and some red pepper please)
  • Slices of mozzarella (I use a whole log from Trader Joes)

Directions:

Slice the eggplant so you have Ā¼-in slices of circles. Lay out on paper towels and soak excess water from eggplant for about 20 minutes (more time is better to get crispier).

Heat olive oil in a skillet on mediumĀ heat.

Mix breadcrumbs, parmesan, salt and red pepper in one bowl. Beat eggs in another bowl. Lay out more clean paper towels to beginĀ frying.

Dip eggplant slices into the egg, then breadcrumbs and drop into the oil. Cook on each side for about 3 minutes or until a golden brown.

After all pieces are fried, layer a casserole/baking dish with red sauce. Add four eggplants. Top with mozzarella slices, red sauce and another eggplant slice. Continue until all eggplants are in the dish. Layer with leftover mozzarella and sprinkle with parmesan.

Place in oven at 350 degrees for about 25-30 minutes until the dish is bubbling and the cheese is fully melted, sliding to theĀ sides.

Thank Ashley later.