Eggs Benedict

Oh my goodness! Did you know what is really in that hollandaise sauce? Okay then don't continue and just go to your favorite breakfast nook and order Eggs Benedict before you look at the ingredients below and have a heart attack.

It is sooooo good. And quite possible my favorite breakfast treat. The Pioneer Woman pulled through again with a tasty easy recipe that just hits the spot.

Ingredients

• 3 whole English Muffins
• 3 slices Canadian Bacon
• 3 whole Eggs (plus 3 Egg Yolks)
• 2 sticks Butter
• 1 whole Lemon, Juiced
• Cayenne Pepper To Taste

Toast English muffins. Heat up Canadian Bacon in a fry pan. I like to cut it up so my kids can eat it easier. Your choice.

Boil water. When it is boiling hot, take a whisk and spin it really good. Then crack your eggs into. This swirling motion helps your eggs coagulate together instead of just spreading out in the pan. Cook for a couple of minutes.

In a small saucepan, melt 2 sticks of butter. Separate three eggs and place the yolks into a blender. Turn the blender on low, then begin pouring the very hot butter in a then stream into the blender. Add lemon juice and cayenne.

Plate it ... English muffin first, then ham, poached egg on top, and LOTS of hollandaise sauce. Sprinkle with salt and pepper and indulge.

Spinach Sauteed with Garlic and Shallots

I needed a side dish for our BBQ tonight and since we had a birthday party today with lots of pizza and cake and ice cream, we needed some healthy sides. I looked in my freezer hoping to find some petite peas, and found only a lonely box of frozen spinach. I'm not a big fan of frozen veggies or canned veggies for that matter. But, I had only frozen spinach and found this recipe to make it wonderful. Thank you Fearless Kitchen. We ate all of it! And I had three servings.

Spinach Sauteed with Garlic and Shallots

1 bag frozen spinach, slightly thawed

2 shallots, thinly sliced

1 head garlic, peeled and thinly sliced to form garlic chips

1 tablespoon olive oil

2 tablespoons ground cayenne pepper

1 tablespoon ground ginger

1/2 teaspoon black pepper

1/2 teaspoon kosher salt

1/4 cup water

1. Heat the oil and add the shallots. Saute until the shallots soften.
2. Push the shallots to the sides of the pan and add the garlic to the middle. Reduce heat to medium and cook until the garlic begins to turn golden and fragrant. Don't burn the garlic.
3. Add the salt and spices.
4. Add the frozen spinach. Let it steam up for a minute or so and give a good stir, so that the spinach is liberally distributed with the spices and aromatics.
5. Reduce heat to medium-low and add the water. Clamp the lid down and cook 5 minutes or so, until done.
   

Tasty Sweet Pork Loin

I had a pork loin that needed some love. This recipe hit the spot perfectly. It was very sweet and I actually used half the sugar it asked for. But it was so tender and wonderful.

The Best Pork Loin Recipe Ever

Ingredients:

Paste: (Marinade)

• 1/2 cup light brown sugar
• 2 tsp finely chopped garlic
• 2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/4 tsp ground black pepper
• 1 tsp kosher salt

Pork Loin:

• 2 tbsp Season All
• 2 tbsp minced shallot
• 1 tbsp minced garlic
• 1 tbsp minced fresh thyme leaves
• 1 tsp minced fresh oregano leaves
• 1 tsp minced fresh parley leaves (I didn't have any in my garden and used Sage instead)
  
• 1 pork loin

Method:

In a small bowl, combine shallots, garlic, thyme, oregano, Season All and parsley. Rub the mixture all over pork, pressing firmly, and refrigerate overnight. (Or a few hours like I did)

Preheat oven to 350°F.

Place pork loins in a roasting pan that just fits it. That way it keeps the juices surrounding it and keeps it super moist. Bake for 30 minutes. Remove pork from the oven.

Spread the paste all over the loin. Return to oven and cook until it has developed a good crust on the outside and is cooked to your desired doneness. About 25 minutes. (Place a cookie sheet under your roasting pan if it’s shallow, the brown sugar will foam after about 20 minutes in the oven, and could spill over in a shallow roasting pan.)

Remove pork from pan and let rest for 15 minutes. cut into slices, drizzle with pan juices and garnish with a sprig of thyme.

Serve immediately.