Eggs Benedict Over Savory Waffles

Ingredients:

For the Waffles

• 3 eggs
• ¾ cup raw cashew butter (I love Artisana)
• 3 tablespoons almond milk
• 2 teaspoons bacon fat, melted
• ¾ teaspoon minced garlic
• ¼ teaspoon salt
• ¾ teaspoon baking soda
• 3 tablespoons coconut flour
• 1 piece of bacon, cooked and roughly chopped
• 2 chives, chopped

For the Benedict

• 4 Savory Waffles
• 4 slices cooked ham
• 4 eggs, poached
• ¼ cup Hollandaise Sauce (recipe to follow)
• Chives for garnish

Hollandaise Sauce

• 2 egg yolks
• ¼ cup melted grassfed butter or Ghee, unsalted (for dairy-free, follow my recipe for Coconut Oil Hollandaise)
• 2 teaspoons lemon juice
• ¼ teaspoon salt
• ⅛ teaspoon paprika, or cayenne if you like a little heat

Instructions:

1. Preheat your waffle iron.
2. In a stand mixer, or using a handheld electric mixer, beat the eggs with the cashew butter, almond milk, bacon fat, and garlic.
3. Mix the salt, baking soda and coconut flour in a small bowl, then pour the dry ingredients into the wet mixture.
4. Beat for 30 seconds until the batter is fully incorporated, scraping the bottom of the bowl to make sure you get all of the sticky cashew butter.
5. Fold the chopped bacon and chives into the batter by hand.
6. Cook your waffles according to the instructions on your waffle iron, then keep them in a warm oven until you’re ready to assemble the benedict.
7. Layer each waffle with a slice of ham, poached egg, drizzle of hollandaise, and a few chives.
8. *Every machine is different, so watch the waffles really carefully to ensure they don’t burn. This batter will not take as long to cook as a regular waffles and will probably be done before your indicator light turns green. Once the steam stops, they are likely done. Mine takes about 30-45 seconds for each batch.

For the Hollandaise Sauce

1. Pour boiling water into a blender, then cover and let sit for 10 minutes. Dump out the water and dry the container thoroughly.
2. Blend the egg yolks with the lemon juice, salt, and paprika.
3. With the blender running on low, slowly pour in the hot melted butter. Blend for about 30 seconds until the sauce has thickened and the butter is well incorporated. The sauce will continue to thicken as it cools. *If it gets too thick, warm it over very low heat until it becomes runny again (about 10 seconds in a microwave and a minute on a low burner). Be careful not to use too high of heat or your eggs will scramble and your butter will curdle.

Mushroom Pierogi

*Found at www.marthstewart.com*

These Polish dumplings are traditionally served with soft, browned onions or sour cream.

Ingredients

• 1 1/4 pounds assorted mushrooms, such as white, shiitake, or cremini
• 1/2 tablespoon butter
• 1/2 tablespoon olive oil
• 1/4 cup minced shallots, (about 2 large)
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme
• 3 tablespoons heavy cream
• 1 tablespoon minced flat-leaf parsley
• Pierogi Dough

Directions

1. Step 1

   Remove stems from shiitake mushrooms, and trim stems of white and cremini mushrooms. Place mushrooms in a food processor, and pulse about eight times, until finely chopped. Set aside.

2. Step 2

   In a medium saute pan, melt butter and oil over low heat; add shallots. Cook, covered, until softened, about 2 minutes. Add mushrooms, lemon juice, salt, and pepper, and mix well. Raise heat to medium, and cook, stirring occasionally, until mixture is nearly dry, about 8 to 10 minutes. Add cream, thyme, and parsley, and cook about 1 minute. Transfer to a medium bowl.

3. Step 3

   To form dumplings, place a heaping teaspoon of the filling toward the front of a circle of pierogi dough. Moisten the edges of the dough with water, and fold in half around filling to form a semicircle, firmly pinching the edges closed. Set aside on a lightly floured baking sheet. Continue to fill and form pierogi, keeping them covered with plastic wrap, until all the dough has been used.

4. Step 4

   Meanwhile, bring a large pot of salted water to a boil, and add half the pierogi. Boil gently until they float to the surface, about 2 minutes, and continue cooking for another 3 to 4 minutes. Drain, and repeat with remaining pierogi. Serve immediately.

Oven-Baked Frito Pie

What I love about this Oven-Baked Frito Pie is the layer of Frito’s on the bottom of the chili as well as on the top.  I pretty much love Frito’s…they are the most addicting little chips ever….so get a big bag! The chips on top get nice and toasted and the cheese throughout it gets nice and melted as well.
The chili comes together in a cinch, and although it seems there are a lot of steps, it all really comes together pretty quickly. 

Ingredients

1. 1 lb. lean ground beef
2. 1 can (16 oz) chili beans
3. 1 can (8 oz) tomato sauce
4. 1 can (15 oz) diced tomatoes
5. 1 envelope low sodium taco seasoning
6. 1 cup shredded cheddar cheese (2% fat kind)
7. 3 1/2 cups corn chips (Frito's)
8. 1 1/4 cup fat free sour cream

Instructions

1. Cook ground beef until meat is browned; drain. Stir in beans, diced tomatoes, tomato sauce, taco seasoning mix and 1/4 c. of cheese. Sprinkle 1 cup corn chips in bottom of 8x8 baking dish or 9x13 dish. Cover with chili. Bake at 350 for 20 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 4-5 minutes longer.

Notes

1. **I froze half of the chili so essentially halved everything else (half the chips, half the cheese, half the sour cream. You get it) and put it together in a small round casserole dish (smaller than an 8x8). Serves 6.

Homemade Pumpkin Spice Latte

Ingredients: Makes 2 servings

•1 level tablespoon pumpkin puree (canned)


•1 cup milk (whole if you dare!)

•1/2 tablespoon light brown sugar (packed and leveled)

•1/4 tsp cinnamon

•1/8 tsp nutmeg (+ a pinch for dusting later)

•1/8 tsp ground cloves

•1/2 tsp pure vanilla extract

•2 cups strong coffee (brewed using 2 tbs per 1 cup of water)

You can also use a shot or two of espresso instead of coffee.

•4 tablespoons half-and-half

•Sugar to taste

•Whipped cream


Directions:

Begin brewing coffee.

In a blender puree the milk, pumpkin, cinnamon, nutmeg, cloves, brown sugar and vanilla. Pour into a small saucepan and cook over low heat until the milk is warm and begins to froth slightly. (About 4-5 minutes.) Remove from heat.


For each serving: Pour 1/2 cup of the pumpkin mixture into your coffee mug. Add 2 generous tablespoons of half-and-half. Heat in the microwave for 30 seconds, then add 1 cup of brewed coffee. Top it off with a touch more ‘pumpkin milk,’ add sugar to taste, then cover with whipped cream and sprinkle with nutmeg.


TIP: You can also make a bigger batch of the pumpkin mixture in the blender and store it in the fridge for a couple days. Easy pumpkin spice latte in the mornings!

Cookie Dough Dip Recipe

Ingredients:

• 1 8-ounce package cream cheese
• 1/2 cup butter
• 1 cup powered sugar
• 2 tablespoons brown sugar
• 1 1/2 teaspoons vanilla
• 1 cup chocolate chips
• 1 cup toffee bits

Instructions:

1. Cream together cream cheese and butter.
2. Add all remaining ingredienrs and mix until well combined.
3. Serve with grahm crackers or apple wedges.

Easy Homemade Flour Tortillas

Ingredients

• 2 cups all purpose flour
• 3/4 tsp salt
• 1/2 tsp baking powder
• 3 Tbls shortening
• 3/4 cup water

Instructions

1. Mix flour, salt, and baking powder together with a fork.
2. Add shortening and continue mixing with fork until mixture resembles coarse crumbs.
3. Make a well in the center of the mixture and add the water.
4. Slowly incorporate the dry and wet ingredients until dough starts to form.
5. Place dough on a floured surface and knead for several minutes until dough is nice and smooth.
6. Cover and let rest for 30 minutes.
7. Divide dough into quarters and then each quarter into thirds for a total of 12 portions.
8. Roll out each portion into a 6-7 inch circle.
9. Cook the tortillas in a skillet over medium-high heat for about two minutes on each side or until puffed and lightly browned.
10. Remove to a plate and cover with a towel to keep warm.
11. Serve immediately.

Light & Fluffy Dinner Rolls

Yield: 12-15 rolls

Ingredients

• 4 cups all purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 package active dry yeast
• 1 1/2 cups hot tap water
• 1 egg
• 1/3 cup vegetable shortening

Instructions

1. In the bowl of your mixer, combine 2 cups flour, sugar, salt and yeast. using the paddle attachment, add hot water. Mix on low speed until all combined. Add in shortening and egg, continuing to stir until all blended. Switch to dough hook and add remaining flour. Knead dough for 10 minutes. Dough will be very soft and sticky.
2. Transfer dough to a large greased bowl, turning dough to coat. Cover with a damp towel and let rise in a warm location until doubled in size.
3. Turn dough out onto a floured surface. Roll dough into a long log and dived dough evenly into 12/15 pieces. Shape each peice into a ball and place in a greased 9 x 13 pan. Cover with towel and let rise again until doubled, about 45 minutes. Bake in a preheated 375 degree oven for 15-18 minutes, until golden on top. 

Basic Polenta (Soft or Set)

Ingredients

For Serving Soft Polenta

• 10 cups cold water
• 1 heaping tablespoon coarse salt
• 1 dried bay leaf
• 2 cups coarse-ground polenta meal
• Freshly ground pepper
• 2 tablespoons unsalted butter
• Freshly shaved Parmigiano-Reggiano

Directions

1. Step 1

   Put 6 cups cold water, the salt, and bay leaf into a Dutch oven or a heavy stockpot, and bring to a boil. Bring remaining 4 cups cold water to a simmer in a small saucepan over medium heat.

2. Step 2

   Add polenta to large pot in handfuls, separating your fingers to let the grains slip through and whisking constantly until combined. Reduce heat until only a couple of large bubbles appear at a time.

3. Step 3

   Whisk 2 ladlefuls of simmering water into polenta, and cook, stirring frequently with a wooden spoon, until water has been absorbed, about 5 minutes. Continue to add 2 ladlefuls of water every 5 minutes, stirring often and waiting for it to be absorbed before adding more, until polenta is creamy and just pulls away from sides of pot, about 45 minutes. (It may be necessary to adjust heat.)

4. Step 4

   If not serving immediately, reduce heat to lowest setting, cover pot, and keep warm until ready to serve (up to 1 hour). Remove bay leaf. Season with pepper.

5. Step 5

   For soft polenta only: Stir in butter. Use a damp spoon to serve. Top each serving with Parmigiano-Reggiano.

6. Step 6

   For set polenta only: Pour into a slightly damp medium bowl (or a 13-by-9-inch baking dish). Let stand until no longer steaming, about 10 minutes. Refrigerate, uncovered, until cold and set, about 1 1/2 hours. Cover with plastic wrap. Refrigerate until ready to serve (up to 2 days). Turn out polenta. Using plain dental floss, cut horizontally in half, pulling string toward you. Cut in half crosswise, pressing string downward. Cut each half lengthwise into 1 1/2-inch-wide strips, cut strips crosswise into thirds, and then into triangles or squares if desired. (Alternatively, cut polenta with a knife.) Serves 8.