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8 Minute Fried Egg Sandwich for Dinner

DSC_0447It is 7pm, you’re hungry, your (potential) children are hungry, your roommate is hungry, your mom is hungry, your dog is hungry, regardless of who is hungry, there is going to be some serious grumpy going around. That is when this 8 minute Fried Egg Sandwich Dinner WILL SAVE YOU. I know I have said some things I wish I hadn’t when I’m Hangry. So save yourself and your loved ones from yourself, and make sure you have bacon, cheese, bread, eggs, and some jam on hand for all occasions. The dishes take about 2.5 minutes (I timed myself). This is the perfect weeknight meal (or Saturday hungover one). The gooey fried egg with crispy bacon, melted cheese, fresh soft bread, and the sweetness of the preserves are nature’s perfect combos. Make it tonight (or tomorrow)!DSC_0451

Ingredients: (Makes 4 open faced sandwiches i.e. two normal people)

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salt, pepper

8 rashers bacon

8 thin slices cheese

2 Tbs preserves of your choice

4 slices white bread

4 Tbs butter

To prepare:

1. Fry your bacon on medium for 5 minutes. DSC_0437

 

 

 

 

 

 

 

 

 

2. Fry your eggs on medium low for 5 minutes. Hint! wipe your  egg pan with olive or vegetable oil using a paper towel, the eggs will slide off gorgeouslyDSC_0439DSC_0441DSC_04423. Toast bread. Top with preserves. Add the cheese. Then the bacon and eggs. DIVINE AND THE EASIEST RECIPE EVERDSC_0446



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Grilled Salmon in a Brown Butter Sage Sauce

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First and foremost, I apologize for the crummy pictures. I am not the best food photographer for many reasons, but one such reason is that I eat what I cook. Little did I know when I dove, mouth-first, into the depths of food blogging, that a lot of food bloggers don’t actually eat what they sow. There are all these fabulous tricks of spraying olive oil on cakes, using glue to mimic milk in things like cereal, searing meat with a blowtorch so it doesn’t look gray, hairspray for the shine, and antacid tablets for bubbles. Not only are my pockets not deep enough to waste good food, but my tummy would protest too much. I always eat what I cook (sometimes to the dismay of my waistline…bring on the stretchy pants). But, that leads to speedy photos caus’ as my pa’w always says “Gota eat it while its hawt!!!!”. Depending on how delicious the food, the photos begin to deteriorate. So basically, that means you need to make this recipe ASAP because it was just that good that I couldn’t wait to dig in. The crispy, pan grilled salmon with a hint of lemon, accompanied by a brown nutty butter marinated with fresh sage leaves and garlic then drizzled over some fresh tagliatelle…Bellisimo!

DSC_6364Ingredients (Serves 4):

  1. 4 skin on salmon fillets
  2. 1 Tbs dried sage
  3. salt, pepper
  4. 2 Tbs olive oil
  5. 60g unsalted butter (1/2 stick)
  6. 6 sage leaves
  7. 2 cloves minced garlic
  8. 30g shredded parmesan cheese (1/4 c)
  9. 1 lemon
  10. 400g fresh (or not) tagliatelle

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To Prepare:

  1. Boil a large pot of salted water. Boil pasta as per directions.
  2. Heat butter over low-medium heat. Let gently simmer away with sage leaves laid inside.
  3. Heat 2 Tbs olive oil in large frying pan to medium-high heat. Salt and pepper the salmon and lay non-skin side down on pan. Fry about 4 minutes each side. Sprinkle the dried sage and lemon juice on 1 minute before removing from heat.
  4. When the butter is browned, add the garlic and cook for about 40 seconds. Remove from Heat.
  5. Pour the browned butter sauce over the tagliatelle and serve with the salmon and a lemon wedge.

 

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Corn Soufflé

DSC_6195My Aunt Carol is a goddess. A literal goddess. Gorgeous blonde hair, a perpetual tan, the body of aphrodite (but tall), and she is from Kansas (cue every movie ever made about the girl next door). What more could you ask for? Well, I’ll tell ya. She is a spectacular cook. That’s what’s more. DSC_6192How is this woman among women created? No clue, but I can tell you what she eats. Give me some of that. So I give to you Aunt Carol’s Corn Soufflé, a fabulous main dish if you’re a veggie or the perfect accompaniment to a stunning main dish if you’re not (woo hoo). Also anytime anyone mentions Soufflé, I think they are fancy. You can be too!

DSC_6132Ingredients:

  • 4 Tbs unsalted butter
  • 2 Tbs bread crumbs
  • 1/2 red onion, minced
  • 3 Tbs flour
  • 240mL whole milk ( 1 cup)
  • 3 egg yolks
  • 2 jalapeno peppers, minced
  • 1 1/2c fresh blanched corn
  • 1 c shredded mild cheddar
  • 1 Tbs salt
  • 1/2 tsp white pepper
  • 5 egg whites, room temp
  • 1/4 tsp cream of tartar

DSC_6188To prepare:

  • Preheat oven to 375 degrees F
  • Coat bottom and sides of 1.5 quart soufflé pan (or many little ramekins) with 1 Tbs butter and the bread crumbs. Place in fridgeDSC_6141
  • In a large saute pan, heat the remaining (3 Tbs) butter over medium heat. Add the onion and cook for 2 minutes.DSC_6149
  • Add flour and cook for 3 minutes, whisking.
  • Add the milk slowly while whisking and bring to a boil.
  • Lower the heat to low and beat in the egg yolks. Cook 1 minute.
  • Stir in the peppers, corn, cheese, salt, and white pepper. Set aside.DSC_6147DSC_6146DSC_6148
  • Beat the egg whites in a bowl until frothy. Add the cream of tartar. hello electric mixer. Beat until holds stiff peaks
  • Stir 1/4 egg whites into the corn mixture. Then fold the corn mixture GENTLY into the rest of the egg whites. Spoon mixture into the prepared soufflé dish. The mixture should be lightly incorporated but still have whites running through.
  • Bake for 30 minutes until the top is golden brown. Serve immediately.

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Decadent Bolognese

DSC_55312Bolognese is not American. However, eating a lot and throwing everything together into a big delicious melting pot, is. After years of testing and choosing the perfect ingredients ( i.e. I’m leaving to go home to ‘Murica for a couple of weeks so I am dutifully cleaning out my (tiny British) refrigerator) I have the perfect the combination of flavors.  Meat-wise, I had back bacon, 1 sirloin steak, and some beef mince. What to make? Bolognese! It simmers away for hours, makes your house smell positively divine, and can either be made on the stovetop, in the oven, or in the crockpot- versatility is the greatest word. But, I’m sad to say there is no shortcut to cooking bolognese- all the best things in life take time…

P.S. The mother of the gentleman I regularly cook dinner for makes a spectacular bolognese and it is his favorite. EEK! It takes serious cahunas (or a serious lack of intelligence) to make the same thing for your boyfriend as his mother makes him. I’ll keep you updated.

 

Ingredients:

5 Tbs olive oil

400g ground beef (1 lb)

1 sirloin steak

6-8 strips back bacon

1 yellow onion, finely diced

5 cloves garlic, finely diced

360mL white wine (1 1/2 c )

2 cans whole tomatoes

3 Tbs tomato paste

2 Tbs double cream (heavy cream)

450g penne pasta (fresh or uncooked) (1 lb)

coarse salt  (about 2 tsp)

ground pepper (about 1 tsp)

1 Tbs thyme

2 tsp oregano

To prepare:

  • Heat on medium-high about 2 Tbs of olive oil in a large, heavy pot.
  • Add the sirloin until almost cooked through (about 2 minutes each side). Set aside.DSC_5489
  • Add the mince. Cook for about 6 minutes until browned and set aside.
  • Lastly add the bacon, once cooked, set aside.
  • Add 3 Tbs more of olive oil to the pot. Fry the onions and garlic until brown, about 4 minutes
  • De-glaze (fancy word for add) the white wine and scrape the bottom of the pot to get all the delicious flavours involved.DSC_5494
  • Add the tomatoes and the meat back into the pot. Add the thyme, oregano, and season with salt and pepper to taste. Bring to a boil. Turn down to a simmer.
  •  Cover with a lid almost completely, but allow steam to escape. Simmer for 4 hours.
  • Add tomato paste. Simmer for one more hourDSC_5514
  • Cool the pasta according to instructions and serve with the sauce. Grate a bit of parmesan on the top for servingDSC_5531
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Seared Ahi Tuna Rolls with a Shallot and Coriander Vinaigrette

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Are these strictly American? Sort of… Lobster rolls certainly are, but lobster is highly seasonal, expensive, and a right pain in the behind to cook. So, I give you Ahi Tuna rolls. Absolutely divine and most importantly, easily makeable and basically unmess-upable.

I poured over recipes for this baby for hours. Every single one had ingredients I don’t like to pronounce because if I don’t know how to pronounce it, I certainly don’t know where to find it and I’m a very unequivocal one-stop grocery shopper. Maybe some people regularly have sweet white miso paste in their cupboards, but I’m telling you I stood in the grocery store for a solid 9 minutes looking through the random stuff aisle..nada. So, this is just as delicious, more so if I do say so myself, yet has ingredients that are, if not in your cupboard already, easily recognizable anywhere.

A fabulous recipe to scale for 1 or 10 with a total of about 20 minutes active times, I can’t come up with a more fabulous summer dinner recipe!

For the Marinade:

1 Tbs grapeseed oil

1 Tbs white wine vinegar

1 Tbs agave nectar( or honey)

2 Tbs teriyaki or soy sauce

1 T fresh grated ginger

For the tuna:

4 Ahi Tuna steaks

2 Tbs sesame seeds

4 hot dog buns

2 handfuls iceberg lettuce

1 avocado

For the Vinaigrette:

2 Tbs white wine vinegar

1 Tbs agave nectar (or honey)

2 Tbs soy sauce

1/2 Tbs grated fresh ginger

30mL olive oil   (1/8 cup)

30mL sesame oil   (1/8 cup)

2 shallots, diced

2Tbs chopped coriander (cilantro)

To prepare:

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  • Mix the marinade ingredients together. Pour over the tuna steaks, refrigerate and cover for up to 6 hours (can also just pour over and cook immediately). DSC_5438
  • Mix the ingredients for the vinaigrette together (this can be made ahead as well)
  • Heat up the grill or saute pan with oil on high heat. Sprinkle half the sesame seeds on one side and sear, flip and sprinkle the rest of sesame seeds. My group likes it well done, but anywhere between 1 minute and 3 minutes per side is good.

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  • Serve on toasted buns with lettuce, tuna, avocado, and vinaigrette. Easy peasy.


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