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Blender Hollandaise Sauce

I really enjoy Hollandaise Sauce (ie. sauce on Eggs Bennedict) but find it tedious to make with the double boiler on the stove-top. However, there is an easy way – with a blender. I found these recipes online on several sites and they are sooooo yummy! They have all the same ingredients as the classic, but no double boiler and no chance of the sauce separating.

Eggs Benedict-01

Blender Hollandaise Sauce:

Recipe #1


3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco™)
1/2 cup butter


1. In the blender container, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
2. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot.
3. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately.
4. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

Recipe #2


1 large egg yoke
1 1/2 teaspoons freshly squeezed lemon juice
Pinch cayenne pepper
4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon kosher salt

1. Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.

2. Put the butter in a small microwave safe bowl and melt in a microwave until just melted.

3. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water loosen it up.

4. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.

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 Breakfast Paninis


Oops! Started working on this post before Christmas and forgot about it.

I was playing around with the family Christmas present a week or so early  🙂   It was the Christmas ‘season’ after all.


This is for 5 people.

Saute 1/2 of a large onion, then add 10 scrambled eggs seasoned with salt and pepper to the pan.

Cook till almost done. Shut the pan off and kept stirring to dry the eggs out a bit (we hate wet eggs);

Add 1 cup shredded pepper jack chess and stir it to melt.

Place 1/5 of mixture on one 1/2 of flatbread, fold flatbread in half and place on Panini press (set to high) for  3-5 minutes. We can fix 3 folded sandwiches at a time on this Cuisinart unit.

Mexican Night

Oh so yummy!



On the menu was:

Pozole (bottom right) topped with cilantro (left), lime wedges (upper right) & sour cream

Beef, bean, sour cream and avocado dip (center back)

Beef, bean,& pepper jack cheese torte (not pictured)


I majorly cheated tonight, but everyone was still thrilled with the results nonetheless. I just didn’t have fresh tomatoes or chicken breasts, so I used canned instead. No fresh jalapenos, so bottled was used, and refried canned beans as well.



1 med. onion, finely chopped
3-4 garlic cloves, finely minced
2 Tbsp grape seed or canola oil

3 – 746 ml (19 oz) cans of diced tomatoes
1 – 254 gr. (1 lb) can of hominy
2 – 12 oz (356gr) cans of chunk chicken
2 minced jalapenos
2 heaping Tbsp dried oregano
salt & to taste

1. Saute onion in heated oil for a few minutes to soften. Add garlic and saute another minute or so.

2. Add tomatoes, hominy, chicken, jalapenos, & seasoning.

3. Bring to a boil and simmer for a 1/2 hour to 1 hour to blend flavours.

Serve with choice of toppings:

Sour cream, shredded old cheddar, pepper jack cheese, lime juice, tortilla chips, cilantro


Beef, Bean & Avocado Dip

1 small onion
3 cloves garlic
1 lb ground beef
2 Tbsp taco seasoning
1 – 19 oz can refried beans (or leftover beans – remember, I was cheating!)


Cast Iron Skillet Corn Bread

We love cornbread, and this one our daughter Brianna found is tops! If you don’t like corn in it, I suggest the second recipe below by Chef Alex

Sweet Honey Corn Bread


1 cup all-purpose flour

3/4 cup cornmeal

1/2 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

Dash salt

1 1/3 cups half-and-half cream

1 cup fresh or frozen corn

1/4 cup butter or margarine, melted

1/2 cup honey

1 egg

3 teaspoons vanilla extract


Preheat 9″ cast iron skillet in oven while oven is preheating to 425F.

In a bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt.

In another bowl, combine the remaining ingredients; stir into dry ingredients just until moistened.

Pour into the greased 9-in.  skillet. Bake at 425 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into wedges; serve warm.


The next one is by Food Network TV’s ‘Iron Chef’ Alexandra Guarnaschelli so you know it’s gonna be good, and it was!

Cast Iron Skillet Corn Bread


I made this next one at lunch today, but tried substituting the milk, buttermilk for water and 1 tsp vinegar, and the butter for margarine. I’m sure it’s not as rich, but it was still yummy. I would make it without the glaze though as I found it a bit greasy.

Honey Glazed Sweet Skillet Corn Bread


My Mémère’s Sweet & Sour Meatballs

This recipe has been passed down from my Memere (grandma) Angeline Cormier, to my Mom, and to me and has been loved by all. Simple and yummy! Enjoy!

Mémère Cormier’s Sweet & Sour Meatballs


1 1/2 lbs hamburg
1 1/2 c. milk
1 egg – well beaten
1/2 – 1 cup bread crumbs
1 pkg onion soup mix


1 c. ketchup
1/2 c. water
3 Tbsp brown sugar
4 Tbsp vinegar
4 Tbsp Worchestershire

Combine meatball ingredients and brown in pan. Put in casserole dish
and pour sauce over them. Bake 300F 1/2 to 1 hour.