Eggs Benedict with Chipotle Hollandaise Sauce

I really like eggs benedict, even though I don’t much care for eggs or bread or Canadian bacon, but nevertheless I really like eggs benedict. It’s usually my go to when it comes to breakfast or brunches out, but I had never made it before. Poaching eggs and hollandaise just seemed like way too much effort. I was totally wrong about that. Poaching eggs and hollandaise sauce could not be easier. Seriously. You could totally make this for breakfast right now and it would be ready in about 15 minutes. Do it.

Hollandaise sauce was always some big mystery to me. I assumed it would be super complicated to make, but I was most pleasantly mistaken; it seriously could not be easier. Now, if I had my way chipotle would be in every where, in everything, all the time. It would be good. This hollandaise is not just good, it’s great. It really needs to become part of your life as soon as possible.

I ended up using Trader Joe’s Gluten Free Multigrain Bread instead of english muffins because the super expensive ones I got at Whole Foods went moldy within 2 days of buying them (still a little annoyed about that…), but the bread totally worked. I also served this with some delicious home fries. It made for the perfect breakfast.

Eggs Benedict with Chipotle Hollandaise (adapted from Cassie Craves)
Serves 2

  • 2 English muffins or 4 slices of toast
  • 8 slices bacon
  • 1 avocado
  • Juice of half a lime
  • Salt and pepper
  • 4 eggs
  • Chipotle hollandaise sauce (recipe follows)
  1. Heat a sauce pan with 2 inches of water to a simmer.
  2. Split the English muffins in half and toast until browned.
  3. Cook the bacon to a crisp and set aside.
  4. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add a pinch of salt and lime juice and mash with a fork.
  5. Spread the avocado over the toasted English muffin halves and top with the bacon.
  6. Crack 1 egg at a time into a separate small bowl or cup. Stir the simmering water with a spoon and gently pour the egg into the swirling water. Repeat with additional eggs.
  7. Cook the eggs for 2 1/2 minutes, until the whites are cooked through. Remove with a slotted spoon and let drain for a minute before placing on top of the bacon. Season each egg with salt and pepper, and top each serving with chipotle hollandaise.
Chipotle Hollandaise
  • 2 egg yolks
  • Juice of 1 lime
  • Pinch of salt
  • 1 tablespoon chipotle in adobo puree
  • 1 stick of butter, melted
  1. lace egg yolks, lime, salt, chipotle and adobo sauce in the blender. Blend for 30 seconds before streaming in the melted butter. Serve immediately.

Aloo Gobi

Aloo Gobi has always been one of my favorite Indian dishes. It’s usually thought of as a side dish, but it’s a proper curry in it’s own right. The combination of cauliflower and potatoes might seem a bit bland at first, but the spices really bring together a tasty dish.

Aloo Gobi (from Jamie Oliver’s Food Revolution, p. 88)
Serves 4

  • 1 medium onion
  • 2-3 fresh green chiles, to your taste
  • a thumb-sized piece of fresh ginger root
  • 1 bunch of fresh cilantro
  • 1/2 a cauliflower
  • 1 pound potatoes
  • peanut or vegetable oil
  • a pat of butter (omit if making vegan)
  • 1 tablespoon black mustard seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • sea salt and freshly ground pepper
  • 1 lemon
  1. Preheat oven to 425.
  2. Peel, halve and finely chop the onion. finely slice chiles. Peel and finely chop the ginger. Pick cilantro leaves and finely chop stalks. Discard the outer green leaves of the cauliflower, break into florets. Peel the potatoes and cut them into 3/4-inch cubes
  3. Put a large ovenproof panon a medium to high heat and add a couple of lugs of oil and the butter. Add the onion, chiles, ginger, cilantro stalks, mustard seeds, turmeric and cumin and cook for 7 to 10 minutes, until softened and golden. Stir in cauliflower and potatoes. Season with salt and pepper and add 1 2/3 cups of water. Bring to a boil, then turn the heat down and simmer with the lid on until the veggies are cooked and soft. Check the curry regularly to make sure  it’s not drying out, and add extra water if necessary.
  4. Stir pan one more time, then put the pan into the preheated oven for another 20 minutes. Taste and add more salt and pepper if needed.
  5. Sprinkle with the chopped cilantro leaves, and serve with some lemon wedges for squeezing over.
  6. Serve and enjoy!

Gluten Free Pumpkin Gnocchi with Sage-Brown Butter Sauce

Pumpkin is pretty gross looking. The look and smell definitely do not appeal. I’ve actually only had pumpkin once before. It was also gnocchi form. It was pretty delicious. Since pumpkin seems to be absolutely every where this time of year, I decided to give it a whirl. This recipe was also absolutely delicious.

I must say that homemade gnocchi was not as difficult to make as I thought it would be. Not that it’s a meal to make every night, but it definitely seems a lot more daunting than it really is. The most time consuming part of the whole thing, was waiting for water to boil.

The recipe for the gnocchi will generously serve 4 people or 2 with plenty of leftovers for a whole other meal.

Now I just need to figure out how to use up the rest of this pumpkin…

Gluten Free Pumpkin Gnocchi with Sage-Brown Butter Sauce

  • 1 pound/450g of potatoes (around 3 medium russet potatoes)
  • 1/3 cup/75g pumpkin puree
  • 3/4 cup/160g flour (I used Bob’s Red Mill GF All Purpose Mix)
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1 egg
  • Butter
  • 5-6 sprigs of fresh sage
  1. Bring small pot of salted water to a boil. While water is heating, peel potatoes, cut into pieces and add to boiling water. When cooked, drain from pot and allow to cool slightly. When cooled, press potatoes through ricer or mash until smooth in a large bowl.
  2. Add pumpkin puree, flour, nutmeg, salt and egg to bowl. Mix together until sticky, but clean to the touchy (ie, doesn’t stick to you).
  3. Divide dough into four. On a clean, well floured surface take one section of dough and roll out into long skinny ‘snake’ about one inch thick. Cut dough into 1-inch pieces. Repeat with remaining dough.
  4. Bring a large pot of salted water to a boil. When boiling, add in gnocchi (you might have to work in batches). Gnocchi will rise to the surface and allow to boil for 2-3 minutes. When done remove from water with a slotted spoon and allow to drain.
  5. In a large pan melt butter over medium-high heat. When melted, add gnocchi (you might have to work in batches or use multiple pans) and allow to crisp. Flip to crisp on other side. When done, add another pat of butter, melt and allow to start to brown/caramelize and chopped sage. Cook sage until crispy.
  6. Put gnocchi on plates, top with sage-butter sauce and top with grated parmesan and freshly ground pepper.
  7. Serve and enjoy!

Corn, Tomato & Potato Curry

I made this quick and delicious curry for lunch the other day. Start to finish, it too about 20 minutes. It would have taken less if I had read the ingredient list before hand and realized that the potato was meant to be cooked, but it still turned out to be great. I added some chopped red and green onion for some extra flavor and I also accidentally dumped in about 4 times as much cayenne as I wanted. The pepper definitely was noticeable, but not overwhelming at all.

Corn, Tomato & Potato Curry (adapted from this recipe)

  • 3 tablespoons vegetable oil
  • 2 1/2 teaspoons cumin seeds
  • 1 teaspoon dry mustard
  • 4 clove garlic, minced
  • 2 medium cooked waxy potato, cut into 1/4 inch dice
  • 2 medium tomato, cut into 1/4 inch dice
  • 4 tablespoons chopped cilantro
  • 1-4 oz. can of green chiles
  • 2 cups fresh corn kernels
  • 3 ounces coconut milk
  • 3/4 teaspoon salt
  • 1 tablespoon lemon juice
  • cayenne pepper, to taste
  1. In a large non-stick skillet, heat the oil over medium-high heat until shimmering. Add the mustard and 1/2 teaspoon of the cumin seeds. Cook until fragrant, add the garlic and potatoes. Cook, stirring often, until the potatoes turn golden.
  2. Add the tomato, cilantro and green chile. Cook for 1-2 minutes longer, then add the corn and stir to combine. Add coconut milk, salt, and lemon juice. Stir and bring to a simmer, then cover and cook until the corn is cooked through.
  3. Serve and enjoy!

Summer Vegetable Potato Salad

This salad is one of the prettiest dishes I have ever made. And one of the tastiest too. We had a midweek barbecue for dinner one night this week and I wanted to make a quick and easy salad to go with the rest of our meal. Green salad seemed a little lame, potato salad seemed a little much. This recipe seemed to balance out the two perfectly. The ingredients made for a perfect summer salad.

The potatoes made a great base for the rest of the salad. The corn, tomatoes and arugula just screamed ‘summer!’ to me and were perfect with the vinaigrette and feta. This salad would be perfect for any late summer barbecues you might be doing this Labor Day weekend.

Summer Vegetable Potato Salad (adapted from this Better Homes & Gardens recipe)

  • 1 pound small yellow or red new potatoes, sliced
  • 2 fresh ears of sweet corn, cooked, or 1 cup frozen whole kernel corn, thawed
  • 4 roma tomatoes, sliced or cut into thin wedges
  • 1/4 cup fresh arugula leaves, torn
  • 1 red onion, diced
  • 2-4 green onions, chopped
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon finely chopped shallot or red onion
  • 1/2 teaspoon Dijon-style mustard
  • 1/2 cup crumbled feta cheese
  1. In medium saucepan cook potatoes, covered, in enough boiling salted water to cover for 5 minutes or until just tender. Drain and cool. Cut corn from cob. On large serving platter arrange the potatoes and tomatoes. Sprinkle with corn and 1/4 cup basil.
  2. For dressing, in a screw-top jar combine oil, vinegar, shallot, mustard, sugar, and salt and pepper to taste. Cover and shake well. Pour dressing over potato mixture.* Sprinkle salad with feta cheese and basil leaves. Makes 8 to 10 servings.

*Make Ahead: Refrigerate salad up to 4 hours. Sprinkle with feta cheese and basil leaves, and let come to room temperature before serving.

Chicken Cutlets with Lemon-Herb Sauce (Gluten Free)

I recently bought a new cookbook Real Simple: Meals Made Easy. It was $1 used on Amazon. Seemed like a good deal for a buck. I really love Real Simple’s recipes. I’ve always found them to be simple (duh.) and delicious.  The book is has 75 recipes 6 chapters, including one-pot meals, no-shop meals, 30-minute meals, no-cook meals, freezer meals and shortcut meals.
I’ve made a couple things out of the book so far, but so far this easy chicken and potato dish has been my favorite. I made a couple additions with onions and lemon and I think they made the dish even better. The lemon-herb sauce is so delicious. This recipe is in the ’30-minute meal’ section and I think it’s the perfect dish for a quick mid-week meal or with some green beans or a salad, it would be great for dinner guests too.
The potatoes were absolutely amazing. I really liked the method of cooking them in a skillet first and then finishing them in the oven. They got super crispy, but didn’t take nearly as much time as they do if you cook them only in the oven. This is definitely a cooking method in the way. I decided to throw in some onions too because I happen to particularly enjoy roasted onions.
Chicken Cutlets with Lemon-Herb Sauce
adapted from Real Simple: Meals Made Easy p. 61
  • 1 Tbsp. olive oil
  • 1 1/2 pounds Yukon gold or new potatoes, cute into 1/2-inch pieces
  • 1 onion, roughly chopped
  • 1 1/2 tsp. kosher salt
  • 1 to 1 1/2 pounds chicken cutlets
  • 1/4 tsp. black pepper
  • 1/4 cup dry white wine
  • 1/2 lemon
  • 2 Tbsp. unsalted butter, chilled
  • 2 Tbsp. chopped fresh herbs, like rosemary, chives, parsley, or tarragon
  1. Heat oven to 425. Heat the oil in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 15 minutes. Add in onions and toss to coat with oil. Transfer to a baking dish and season with 1 teaspoon of the salt. Bake for 10- 20 minutes, depending on desired level of crispiness.
  2. Rinse the chicken and pat it dry with paper towels. Season on both sides with kosher salt and pepper. Return the skillet to medium-high heat. Add the chicken and cook until browned on each side and cooked through, 3 to 4 minutes per side. Transfer chicken to a platter.
  3. Add the wine to skillet, reduce heat, and simmer for 2 minutes, constantly stirring and scraping the bottom. Add 1 tablespoon of the butter and stir or whisk until completely combine. Repeat with the remaining butter. Squeeze in juice of 1/2 of a lemon. Add the herbs and the remaining salt and pepper and whisk to combine.
  4. Add the potatoes to the platter with the chicken and spoon the sauce over the top.
  5. Serve and enjoy!

Home Fries (Gluten Free!)

I made these yesterday morning for an impromptu brunch. After watching my dear Rafa lose Wimbledon, I decided that brunch was the most appropriate way to ease the pain. For some reason people seem to think that brunch has to be some be fancy to do. Yes, brunch might be the greatest meal ever created, but that does not mean it has to be stressful or difficult to pull off. One of the best ways to approach brunch is to use recipes that can be prepared and cooked simultaneously.

This potato recipe is super fast and easy and can be cooking while you are making other brunch essentials like your eggs or toast. I served these potatoes with some crispy bacon I cooked in the oven and a mixed salad with some tomatoes, onions and French dressing and an egg for Mama Cooks. Brunch was ready in less than 40 minutes!

Home Fries (serves 4 – add 1 potato for every 2 people)

  • 1/4 butter
  • 2 russet potatoes, peeled and diced
  • 3 garlic cloves, minced
  • 1/2 tsp. paprika
  • 1/4 tsp. salt
  • 1/4 tsp. black peper
  • 1/2 white or yellow onion, diced
Melt butter in large pan over medium heat. Add potatoes and coat. Cover for 5 minutes. Add garlic, paprika, salt and pepper. Stir to coat evenly. Cover and cook for another 15 minutes. Remove lid and add in onions. Increase heat to medium-high and cook for another 10 minutes. Stir frequently. Cook until potatoes are tender and have reached desired crispiness (I like mine a little crispy, so I left them on for about 15 minutes instead of 10.)

A Father’s Day Feast! Side Dish Edition: Broccoli Salad & Potato Salad

For our main Father’s Day meal, I ventured out and grilled up two things I had never attempted before, Cedar Plank Salmon and Tri-Tip! Despite a minor setback and the loss of a cedar plank, both of them turned out to be absolutely delicious. I also made some side dishes to go with our meal. My all-time favorite broccoli salad and my mom made an awesome eggless potato salad (I’m allergic to eggs, which is fine by me, because eggs are a bit gross in my book).



This broccoli salad is absolutely amazing. I LOVE it. I first had this salad several years ago when I was back visiting family of some kind in Ireland. One of my aunts always takes me to lunch at Avoca, which is kind of like the Irish version of Anthropologie, but more expensive and with a garden center and a grocery section and cafes, but it’s basically the same (same, same, but different, if ya know what I mean…). It’s really hard to say what makes Avoca so great. I’m a little more than casually obsessed and if I could get away with living in one of their stores or if I could afford to just buy everything in their store, I would be a very happy camper. The one of the few things I was able to afford buy, and to this day remains one of my best purchases to date (yes, I keep track in a very elaborate and detailed spreadsheet) is the Avoca cook books.

Broccoli, Feta, Hazelnut & Cherry Tomato Salad

  • ¼ cup toasted hazelnuts
  • 1 lb. broccoli florets
  • ¼ cup crumbled feta cheese
  • ½ lb. cherry tomatoes, halved
  • French Dressing – recipe below

Toast the hazelnuts in a 350 degree oven for 5 to 10 minutes, while still warm rub off skins.   Allow to cool, then put the hazelnuts in a bowl with the broccoli, cheese and tomatoes.  Gently toss with the dressing and season with pepper.  Salt may not be required, since the feta is usually quite salty.

French Dressing

  • ½ pint sunflower oil
  • ½ pint olive oil
  • ½ pint red wine vinegar
  • Salt and pepper
  • 2 garlic cloves
  • 3 tablespoons grainy mustard
  • 2 tablespoons honey

Place all ingredients in blender and blend until smooth.  Will keep in refrigerator for several weeks.  Shake well before serving.

Perfect Potato Salad (adapted from this recipe)

  • 1 pound of small red-skinned potatoes (our skins weren’t that nice, so we peeled them)
  • ½ cup frozen peas, thawed
  • 3 Tbsp chopped fresh dill
  • 3 Tbsp chopped red onion
  • ½ cup mayonnaise
  • 1 tsp prepared horseradish
  • 2 cloves garlic, minced
  • 1 tsp yellow mustard
  • ½ tsp salt
  • ¼ tsp black pepper
In a pot of boiling, salted water, cook potatoes 20 minutes, or until tender. Drain potatoes. Peel and chop into 1½-inch pieces. Add peas, 2 Tbsp dill, and red onion. In a small bowl, combine mayonnaise, horseradish, mustard, garlic, salt, and pepper. Gently toss dressing with salad. Spoon into serving bowl. Sprinkle with remaining dill. Before serving, taste; add extra salt and pepper, if necessary. Serve and Enjoy!

Dog Baths, Potatoes and Shrimp

Sunday continued to be a completely lazy day. We took the pups out and then it was their least favorite time of the week: bath time! Now they are so clean and fluffy and don’t stink. All of which will last approximately 8 more hours. I will enjoy it while I can.

The indignity of it!


All Clean!

After the dogs were all prettified, I set about trying to figure out what to make for dinner.

Some potatoes that were about to take a turn for the worse became the most use ingredient of the evening. The potatoes were quickly taken care of with this super simple recipe from Smitten Kitchen. I used a blend of Italian cheeses and threw in some sautéed garlic and onions for good measure. So, so good.

To go with the gratin I made one of my favorite shrimp dishes. I’ll be sharing the recipe in the near future, so be on the look out!