Menu for Wednesday our day through the end of Thursday and Sunday All Day and Fri will become ourday
- Katherine Victoria Vananderland
- Dec 22, 2021
- 11 min read
RECIPE COURTESY OF FOOD NETWORK KITCHEN Eggs Benedict Casserole
IngredientsDeselect All Casserole: 1 tablespoon unsalted butter 8 English muffins 16 slices Canadian bacon (about 9 ounces) 2 cups milk 1/2 cup heavy cream 1/4 teaspoon ground nutmeg 6 large eggs Hollandaise Sauce: 15 tablespoons unsalted butter 4 large egg yolks 2 tablespoons lemon juice Poached Eggs: 8 large eggs 3 tablespoons minced fresh chives
For the casserole: Grease a 9-by-13-inch baking dish with the butter.
Split the English muffins open. Shingle the English muffins split-sides up in the baking dish in 2 rows, alternating tops and bottoms. Place 1 slice of Canadian bacon in between each piece.
Whisk together the milk, cream, nutmeg, salt, pepper and eggs in a medium bowl until well combined. Pour the custard over the top of the English muffins, then cover the baking dish with plastic wrap and refrigerate 8 hours or up to overnight. (See Cook's Note.)
Preheat the oven to 350 degrees F.
Remove the plastic wrap from the casserole dish and replace with foil. Bake 30 minutes, then remove the foil and bake until the casserole is set and the English muffins and bacon have browned on the edges, an additional 30 minutes.
For the hollandaise sauce: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the yolks, lemon juice, salt and cayenne to a blender and blend for 1 minute. With the blender running, pour the melted butter very slowly through the open hole of the blender lid.
For the poached eggs: Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a steady simmer over medium-high heat.
Crack 4 eggs into small cups or glasses. (If your simmering water has reduced too much, add a bit more water and bring back to a steady simmer.) Slip the eggs into the water in one quick motion. Poach the eggs until the whites are firm but the yolks are still runny, 4 to 5 minutes. Remove the eggs with a slotted spoon and drain on a paper towel. Repeat with 4 more eggs.
Arrange 4 eggs on each side of the baked casserole. Drizzle the hollandaise sauce over the top and sprinkle with the chives. Serve while still warm with extra hollandaise sauce on the side. (If the sauce has thickened too much, whisk it with a tablespoon of water.)
Cook’s Note
If you do not have time to let your casserole sit overnight, split all the English muffins and place in a large bowl; cover with the custard mixture. Let sit for 15 minutes, turning the English muffins occasionally to make sure they are coated and absorbing the custard. Then layer in the casserole dish as directed.
RECIPE COURTESY OF FOOD NETWORK KITCHEN From: Food Network Magazine
Mushroom-Spinach Baked Eggs
Ingredients
Deselect All 2 tablespoons extra-virgin olive oil, plus more for brushing 1 small onion, chopped 1/2 pound white mushrooms, sliced Kosher salt and freshly ground pepper 6 cups baby spinach (about 6 ounces) 6 slices potato bread, lightly toasted 6 large eggs 1/2 cup whole milk 3/4 cup shredded gruyere cheese
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. Add 1/2 teaspoon salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool.
Brush a 9-by-13-inch baking dish with olive oil. Arrange the bread in the dish in a single layer with the edges slightly overlapping, then spoon the mushroom-spinach mixture on top. If making ahead, cover and refrigerate overnight.
When ready to bake, preheat the oven to 350 degrees F. Crack an egg onto each piece of bread; season with salt and pepper. Pour the milk evenly over the top and sprinkle with the cheese. Bake until the egg whites are set, 25 to 30 minutes.
RECIPE COURTESY OF FOOD NETWORK KITCHEN
Simple Scrambled Eggs
Directions
Lightly beat the eggs, 3/4 teaspoon salt and a few grinds of black pepper in a medium bowl.
Melt 1 tablespoon of the butter in a medium nonstick skillet over low heat; swirl to coat the bottom and sides. Add the eggs, and cook slowly, scraping them up with a rubber spatula occasionally, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.) Remove them from the heat, and gently fold in the remaining 1 tablespoon of butter. Serve hot.
Level: Easy
Total: 15 min
Prep: 5 min
Cook: 10 min
Yield: 2 to 4 servings
RECIPE COURTESY OF INA GARTEN
Truffled Scrambled Eggs
Ingredients
Deselect All 1 1/2 tablespoons unsalted butter, at room temperature 8 extra-large eggs 1/4 cup half-and-half or milk 2 tablespoons truffle butter 3 slices brioche bread, toasted Minced fresh chives, for garnish 1/2 Mushrooms
Directions
Level: Easy
Total: 15 min
Active: 15 min
Yield: 3 servings
Place a medium (10-inch) saute pan over low heat. Add the butter and allow it to melt but not completely. In a large bowl, whisk together the eggs, half-and-half, 1 teaspoon salt, and 1/2 teaspoon pepper until the yolks and whites are just blended. Pour the mixture into the pan but don't mix it.
Allow the eggs to warm slowly over low heat without stirring them. This may take 3 to 5 minutes, so be patient! As soon as the eggs start to cook on the bottom, use a rubber spatula to scrape the bottom of the pan and fold the cooked eggs over the uncooked eggs. Once the eggs start to look a little custardy, stir them rapidly with the spatula until they are the texture of very soft custard. Remove the pan from the heat before the eggs are fully cooked, as they will continue to cook in the warm pan. Immediately, stir the truffle butter into the eggs. This will stop the cooking.
Cut the slices of toast in half diagonally and place them on 3 dinner plates. Spoon the scrambled eggs over the toasts and garnish with minced chives. Sprinkle with salt and serve hot.
RECIPE COURTESY OF GUY FIERI
Philly Cheese Steak Egg Rolls
Level: Intermediate
Total: 40 min
Prep: 20 min
Cook: 20 min
Yield: 8 egg rolls
Directions
Level: Intermediate
Total: 40 min
Prep: 20 min
Cook: 20 min
Yield: 8 egg rolls
Ingredients
Deselect All Olive oil, for frying 2 eggs 2 tablespoons milk 2 tablespoons olive oil 1 small red onion, thinly sliced 1 small red bell pepper, thinly sliced 1 small green bell pepper, thinly sliced 1 pound roast beef, thinly sliced 16 ounces pepper jack cheese, shredded 8 egg roll skins
Preheat oil to 350 degrees F in medium saucepan. Fill with enough oil that egg rolls will not rest on the bottom of pan. Mix egg and milk together, in a small bowl, for egg wash.
In medium saute pan over medium heat add olive oil, onion, and peppers. Sweat vegetables until slightly softened, about 2 minutes. Add roast beef and saute until onions are translucent, about 5 minutes more. Add cheese and mix thoroughly, until cheese begins to melt. Remove from heat, strain in a fine mesh sieve to remove excess moisture, and let cool.
Divide cooled mixture into 8 equal parts. Place mixture in center of each egg roll skin. Fold in side corners and roll, sealing edges with egg wash. Submerge egg rolls in oil and fry, making sure the rolls do not touch the sides or the bottom of the pan. Fry in batches, to avoid over-crowding. until golden brown. Remove egg rolls to paper towels to blot excess oil. Cut egg rolls on bias, place on a serving platter and serve hot
RECIPE COURTESY OF RACHAEL RAY Scrambled Eggs with Smoked Salmon
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Ingredients
1/4 pound sliced smoked salmon 12 eggs 1/2 cup heavy cream 2 tablespoons butter 12 to 15 blades of fresh chives, finely chopped
1/2 Cup Philidelphia Cream Cheeese
2 cloves of Garlic
Italian Seasoning and Chives to Top it off
Level: Easy
Total: 16 min
Prep: 10 min
Cook: 6 min
Yield: 6 servings
Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.
RECIPE COURTESY OF FOOD NETWORK KITCHEN The Best Buttermilk Waffles Level: Easy
Total: 40 min
Active: 40 min
Yield: about 6 waffles
Level: Easy
Total: 40 min
Active: 40 min
Yield: about 6
Ingredients
Deselect All 1 3/4 cup all-purpose flour (see Cook's Note) 2 tablespoons granulated sugar 1 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon kosher salt 1 3/4 cup well-shaken buttermilk 2 large eggs 2 teaspoons vanilla extract 1 stick unsalted butter, melted and slightly cooled Nonstick cooking spray Maple syrup, jam, berries or yogurt, for serving
Directions
Preheat a waffle iron to medium-high.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together the buttermilk, eggs and vanilla. Whisk the buttermilk mixture into the flour mixture until a batter is formed. Whisk in the butter until incorporated, being careful not to overmix the batter.
Spray both sides of the preheated waffle iron with nonstick cooking spray. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on its size. (Take into consideration that the batter will spread once the lid is closed.) Close the iron and cook until the waffles are a deep golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron has a well-seasoned or nonstick surface, it may not be necessary to spray it between each batch.)
Serve the waffles immediately with butter, syrup, jam, berries or yogurt.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
RECIPE COURTESY OF FRANK'S FAMOUS CHICKEN & WAFFLES
Bacon Pecan Waffles
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Ingredients Deselect All Bacon Pecans: 1 stick (8 tablespoons) unsalted butter 1/2 cup brown sugar 1/4 cup crushed pecans 4 slices cooked bacon, chopped 1 teaspoon vanilla extract
Waffles: Nonstick cooking spray 2 cups pancake mix, such as Krusteaz 1 1/3 cup milk 2 tablespoons vegetable oil 1 tablespoon ground cinnamon 1 tablespoon sugar 2 teaspoons vanilla extract
DirectionsSpecial equipment: waffle griddle
For the bacon pecans: Add butter to a skillet over medium-high heat until melted. Then add the brown sugar, pecans, bacon and vanilla. Cook until a caramel texture, 2 to 3 minutes.
For the waffles: Spray a waffle griddle with nonstick cooking spray. Heat the griddle on medium heat.
Whisk together the pancake mix, milk, oil, cinnamon, sugar and vanilla in a large bowl. Ladle the waffle batter into the waffle griddle and close. Cook until golden, 1 to 2 minutes. Repeat with remaining batter.
Remove and serve with the bacon pecans poured directly over the waffles.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.Recipe courtesy of Frank's Famous Chicken and Waffles in Albuquerque, New Mexico
RECIPE COURTESY OF FOOD NETWORK KITCHEN Mango-Pineapple Juice Level: Easy
Total: 10 min
Prep: 10 min
Yield: 1 serving (8 to 10 ounces)
Ingredients
Deselect All 1 firm mango, peel and pit removed (about 2 cups chopped) 2 cups pineapple chunks 2 large, juicy limes, peel and pith removed 1 tablespoon chia seeds, optional
Directions
Juice, in this order, the mango, pineapple and limes, following your juicer's specific settings for each. Stir in the chia seeds if using and let soak for 5 minutes. Serve the juice immediately over ice, if desired.
Bacon-Wrapped Dates
RECIPE COURTESY OF REE DRUMMOND
Bacon-Wrapped Dates
Level: Easy
Total: 45 min
Active: 25 min
Yield: 35 to 40 dates
Ingredients
35 to 40 pitted dates 70 to 80 salted roasted candy walnuts 2 pounds thin bacon, cut in half
Preheat the oven to 425 degrees F.
Stuff each date with 1 to 2 almonds. Wrap each date with half a piece of bacon and secure with a toothpick.
Bake, turning the dates halfway through so the bacon is evenly cooked, 15 to 18 minutes. Serve warm or at room temperature.
RECIPE COURTESY OF FOOD NETWORK KITCHEN From: Food Network Magazine Bacon-Wrapped Shrimp Level: Easy
Total: 40 min
Prep: 15 min
Inactive: 20 min
Cook: 5 min
Yield: 4 to 6 servings
Ingredients
Juice of 1 lemon 1 clove garlic, grated 1 teaspoon Italian Seasoning 1 teaspoon fresh thyme 3 tablespoons extra-virgin olive oil Kosher salt 1 pound (about 24) large shrimp, peeled and deveined, tails intact 12 slices bacon, halved
Position a rack 3 to 4 inches from the heat source and preheat the broiler. Whisk the lemon juice, garlic, paprika, thyme, olive oil and 1/2 teaspoon salt in a shallow baking dish. Add the shrimp and toss to coat; marinate in the refrigerator, 20 minutes.
Turn the shrimp in the marinade to coat well. One at a time, remove each shrimp and wrap with a piece of bacon; secure with a toothpick if desired. Place seam-side down on a baking sheet. Spoon any remaining marinade over the shrimp. Broil, turning the shrimp once, until the bacon is slightly crisp and the shrimp are cooked through, about 5 minutes.
Photograph by Ryan Dausch
Courtesy of Food Network Magazine
RECIPE COURTESY OF RACHAEL RAY Bacon Wrapped Asparagus Bundles
Level: Easy
Total: 18 min
Prep: 8 min
Cook: 10 min
Yield: 4 servings
Ingredients
1 1/2 pounds asparagus spears, trimmed 4 to 5 inches long tips Extra-virgin olive oil, for drizzling A few grinds black pepper 4 slices center cut bacon or pancetta Chopped chives or scallions, optional garnish
Directions
Preheat oven, if using, to 400 degrees F.
Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.
To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.
For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.
RECIPE COURTESY OF MARTINA MCBRIDE Romaine Salad with Pear, Smoked Blue Cheese, and Candied Pecans Level: Easy
Total: 35 min (includes cooling time)
Active: 20 min
Yield: 6 servings
Ingredients
1/4 cup sugar 1/2 cup pecan halves 1/3 cup extra-virgin olive oil 3 tablespoons red wine vinegar 1 1/2 teaspoons Dijon mustard 1 garlic clove, minced 1/2 teaspoon kosher salt 1/2 teaspoon sugar 1/4 teaspoon black pepper 2 romaine hearts, torn (about 6 cups) 2 ripe pears, thinly sliced or chopped (about 3/4 cup) 5 ounces smoked blue cheese, crumbled 1 avocado, diced 4 thinly sliced green onions (about 1/2 cup)
Directions
Cook the sugar and pecans in a small skillet over medium, 5 to 7 minutes or until the sugar has caramelized. Spread the pecans in a single layer on lightly greased wax paper on a large baking sheet. Let them cool completely and then chop into 1/2-inch pieces.
Whisk together the olive oil, vinegar, Dijon, garlic, salt, sugar, and pepper in a small bowl.
Layer the lettuce, pears, cheese, avocado, and green onions on a large serving platter. Drizzle with the desired amount of dressing, and top with the pecans.
"Martina's Kitchen Remix" by Martina McBride © Oxmoor House 2018. Provided courtesy of Martina McBride. All rights reserved.
RECIPE COURTESY OF FOOD NETWORK KITCHEN From: Food Network Magazine
Papaya Smoothies
Level: Easy
Total: 10 min
Prep: 10 min
Yield: 12 shots
Ingredients
Deselect All 2 small papaya, peeled, seeded and diced 1 cup sliced strawberries
1 cup Pineapple / Coconut Pineapple wedges and/or maraschino cherries, for garnish
Directions
Combine the papaya, banana, strawberries and about 15 ice cubes in a blender and puree until smooth. Pour into 2-ounce shot glasses and garnish with pineapple and/or cherries.
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