Archive for Do you have the recipe for…

Eggs & Asparagus Benedict

After nearly a week of being on the Cabbage Soup–“The Miracle Soup”–Diet with my husband,  all I can think about are the dishes I had right before going on the diet…and what I’m going to have when I get off of it!  I need normal food!!

This diet is definitely not the most delicious.  I mean, look at it:

You call that “yum?!”

So, I’ve pretty much decided that even though Eggs Benedict was my breakfast the day before starting my soup diet, I’m going to make it again the day I’m off of it!

Eggs Benedict has to be one of my all-time favorite breakfast dishes…(or is it just because it was my last “normal” breakfast?)  But most of the time I can only eat so much–it’s often too rich tasting to have much of it. Last week when I made it; however, I had the inspiration to add a healthy aspect to it in the form of crisp-tender steamed asparagus…and it was yum! And it definitely broke up the richness of the sauce so that I could eat even more (why not, right–the next day I was going to start my diet!).

For Eggs Benedict, I layered a fluffy biscuit with a  fried egg and steamed asparagus, then dolloped (or globbed) 🙂 on the Hollandaise sauce (I love Martha Stewart’s–with a few added spices like rosemary or dill). Enjoy!

-Kristin (Walder) Ruck



Outing myself as a fan of The Next Food Network Star – review of Kelsey’s winning dish!


We’re seven episodes into season four of The Next Food Network Star, and although it’s a few weeks late, I wanted to share a review of a featured dish with those who may be interested. Remember the winning dish prepared by Kelsey (who, sadly, was eliminated last night) for the Red Lobster challenge? Well, yours truly tried out her creation a few days after it aired. Since I spend a little time on the message boards, I know that some people don’t have access to a Red Lobster restaurant and would like to know how her Macadamia Crusted Tilapia with White Chocolate Beurre Blanc fared. I’m happy to report: It was fabulous! Look, I’m not one to order a grilled fish fillet when I go to a seafood joint. Like many people, I’d much rather have a plate full of crustacean (when you’re on a budget like mine, this stuff is a rare treat, so it may as well be something you really want). But I was determined to try the Food Network winner, and I am SO glad I stuck to my guns. Like other viewers, I was dying to find out how white chocolate tasted fused into fish. Fortunately, with the mildness of tilapia and the subtlety of the chocolate (as the recipe reveals, Kelsey only used two tablespoons), the primary flavors of the beurre blanc are actually coconut milk and butter. And the macadamia? Fabulous! The crust, which Kelsey achieved by coating in egg before dredging in the crushed nuts, was exactly what I’d hoped – just enough crunch, yet still delicate enough not to break the fish. Now, here’s a tip for those of you who were intrigued by the rice side that Kelsey prepared alongside this in the episode: Red Lobster is not offering the entire dish, only the tilapia with beurre blanc (after all, that sauce is what helped her win the challenge). Fortunately, the new Red Lobster sides (I tried the Lobster Mashed Potatoes) are an excellent complement as well. If you try this one out before they pull it from the menu (“a limited time,” I presume, means until the end of the Next Food Network Star season), be sure to let me know!      

Stuffed Jalapeños

For those who like a little spiciness (make that a lot!) in their appetizers, this quick recipe is for you. But those who have sensitive taste buds should probably avoid this dish!

  • Use jalapeños that have been canned whole. Slice them in half (I recommend wearing gloves), and scrape out the seeds.
  • Stir up a mixture of cream cheese, shredded cheddar cheese, chopped green onions, and garlic salt, all to taste.
  • Fill the jalapeños with the mixture; place on baking sheet.
  • Broil in the oven for roughly 10 minutes.

A homemade Starbucks pesto spread? Kind of…

Ok, I know the food at Starbucks is a little on the pricey side. But everyone has at least one favorite item from the illuminated case. Mine? The Turkey Pesto Baguette, hands down. However, the last time I slapped down that $6.75 (or is it $7.45?) , I arrived at a crucial decision: Figure out how to duplicate their delectable pesto spread – and don’t forget those dried cranberries. Hence, I present you my version, which also pairs nicely with bagel chips, Wheat Thins…pretty much anything you’d like to add some oh-so-worth-it calories to.

Turkey Pesto Spread, ala Starbucks

  • 8 oz. whipped cream cheese
    12 basil leaves, washed with stems trimmed
  • 1 tsp. garlic powder
  • 1/4 tsp. salt
  • Dried cranberries as desired

Mix cream cheese, basil, garlic powder, and salt in food processor until cream cheese is smooth and basil appears minced (about 30 pulses, or 45 continuous seconds). Spread desired portion (I think Starbucks uses about 2 tbs.) on baguette sandwich, topping with cranberries as desired. Transfer unused portion to storage container.




Some people may enjoy a dry bite of traditional cornbread, such as Mark Lowry, who believes that “Sugar in the cornbread is cake. When you bite into cornbread, it’s supposed to suck 90% of the moisture out of your body.” But for those who have a sweet tooth, and wish to retain their body’s hydration, this recipe is for you!

-1 cup corn meal

-1 cup flour

-2/3 cup sugar

-1 tablespoon baking powder

-1/2 teaspoon salt

-1/3 cup oil

-2 eggs, beaten

-1 1/4 cup milk

-3 tablespoons margarine

Combine wet and dry separately, then mix together. Pour into a greased 8″*8″ pan. Bake in the oven at 425 degrees for 25 minutes.