Save Smoked Salmon Eggs Benedict

INGREDIENTS

• 2 English muffins, split
• 1 large avocado, sliced
• 2 tbsp fresh dill
• 1 tbsp capers
• heirloom tomatoes, for serving
• 4 large eggs
• 1 tbsp white vinegar
• 3 ounces smoked salmon
• For Hollandaise Sauce:
• 4 egg yolks
• 1 tbsp fresh lemon juice
• salt and black pepper
• 1/2 cup butter, melted

INSTRUCTIONS

1. Prepare all the ingredients necessary first: unpackage the smoked salmon, slice avocado, chop fresh dill.
2. Prepare the Hollandaise sauce. Fill a saucepan with a bit of water, low enough that mixing bowl will not touch the surface of the water. Bring the water to a low simmer. In the glass mixing bowl, whisk together the egg yolks, lemon juice, a pinch of salt and freshly ground black pepper. Whisk vigorously until thick and pale. Place the bowl over simmering water. Whisking constantly, slowing begin pouring in the melted butter, a tablespoon at a time; this process will take a few minutes.
3. Continue cooking and whisking the sauce until it thickens to desired consistency. Remove the sauce from heat, cover with plastic wrap and keep warm.
4. Preheat a large frying pan and melted 1 tablespoon of butter (or, use olive oil). Once the butter is melted, add the English muffins and toast on both sides.
5. Poach the eggs last. Bring a saucepan of water to low simmer and add the vinegar and season the water with salt. Break one egg at a time into a small ramekin. Swirl the simmering water in one direction, then drop the egg into the center. If saucepan is large enough, cook multiple eggs at a time. Eggs will cook for 2 1/2 to 3 minutes. Test the egg for doneness by lifting it out of the water with a slotted spoon - the egg white should be firm but egg yolk still soft. Set the done eggs onto a paper-towel lined plate to absorb any excess water.
6. To assemble the sandwich, first layer the English muffin with sliced avocado, top with smoked salmon, follow with poached egg and generous amount of Hollandaise. Garnish top with fresh dill and capers. If Hollandaise sauce has become too thick, thin the sauce with a tablespoon of hot water and whisk.

http://tatyanaseverydayfood.com/recipe-items/salmon-eggs-benedict/

CHORIZO ENCHILADA STUFFED SWEET POTATOES

INGREDIENTS

• 4 large sweet potatoes scrubbed and dried
• 2-3 links Mexican chorizo, casings removed (or 1/2 lb ground chorizo)
• 1 medium yellow onion, diced
• 1 clove garlic, minced
• 1 cup black beans, drained and rinsed
• 1 cup frozen corn, thawed and patted dry
• 1/2 cup Homemade Enchilada Sauce (or store bought is fine)
• 1/2 cup shredded Mexican blend cheese
• diced avocado (for garnish)
• minced fresh cilantro (for garnish)

INSTRUCTIONS

1. Preheat oven to 400 degrees F.  Line a baking sheet with foil and piece potatoes several times with a fork.  Bake 45-60 minutes, or until fork tender.
2. While potatoes are baking, heat a drizzle of olive oil in a large skillet over MED-HIGH heat.  Remove casings from chorizo links and add to the hot skillet.  Use a potato masher or wooden spatula to break up chorizo into crumbles and brown.  
3. Drain most of the chorizo fat and remove cooked chorizo to a mixing bowl.  Add diced onion to the skillet and saute for 3-5 minutes, until soft and charred a bit on the edges.  Reduce heat to MED-LOW, add garlic and cook 30 seconds to 1 minute.  Transfer onions and garlic to the mixing bowl with the chorizo.
4. Add drained and rinsed black beans and thawed corn kernels to the mixing bowl and toss gently to combine.
5. When sweet potatoes are finished baking, let them cool for 5 minutes or so, then carefully (they're HOT) slice the top inch or so off of the potatoes.  Use a spoon and scoop out the insides of the cooked potatoes, leaving a 1/2 inch border around the inside of the potatoes.
6. Add the scooped out potato insides to a separate mixing bowl (not the one with the chorizo and fillings), and mash using a potato masher or fork.
7. Transfer mashed sweet potatoes to the bowl with the chorizo mixture and fold together until combined.  Spoon mixture back into the hollowed out sweet potatoes and top with a sprinkle of the shredded cheese.
8. Broil on HIGH for several minutes, or until cheese is melted.  Top with minced cilantro and diced avocado (if desired) and drizzle with enchilada sauce.

https://www.thechunkychef.com/chorizo-enchilada-stuffed-sweet-potatoes/

Southwest Stuffed Sweet Potatoes

ingredients

2 large or 4 smaller sweet potatoes

1 tablespoon extra virgin olive oil

1 cup cooked black beans

1/2 cup frozen sweet corn kernels (I didn’t thaw them)

1/2 cup prepared salsa

1 tablespoon fresh lime juice

1/4 teaspoon ground cumin

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon crushed red pepper flakes (optional)

1/3-2/3 cup shredded sharp cheddar

for garnish–~2 tablespoons coarsely chopped fresh cilantro, lime wedges (optional)

instructions

Preheat the oven to 400 degrees. Place your sweet potatoes on a baking sheet and rub them with a little oil. (<—this is optional. I used avocado oil. I like how it helps the skin get crispy.)

Bake the sweet potatoes until they are fork tender, about one hour for large ones.

Meanwhile, heat the oil in a skillet. Add the black beans, corn, salsa, lime juice, cumin, salt, pepper, and pepper flakes. Stir well and cook until everything is heated through, a few minutes. Remove from heat.

When the sweet potatoes are ready, gently cut a thin layer off of the top of each potato. Use a spoon to gently remove the flesh from each potato and place it into a medium bowl.

Use a fork or potato masher to mash the flesh of the sweet potatoes. Stir in the bean and corn mixture.

Spoon the mixture back into the skin of the sweet potato and top each one with the shredded cheese.

Put the cheese-topped sweet potatoes back into the oven under the broiler and broil until the cheese is melted, about two minutes. Enjoy!

https://happyhealthymama.com/southwest-stuffed-sweet-potatoes.html

Easy Teriyaki Chicken & Pineapple Kabobs

Ingredients

• 1 pound chicken breasts, diced into 1" chunks
• a pinch of salt and pepper
• 5-ounce packet McCormick 7-Spice Teriyaki Marinade*
• 1 green bell pepper, diced into 1" pieces
• 1 red onion, diced into 1" pieces
• 1½ cups pineapple chunks
• skewers
• fresh parsley, to garnish

Instructions

1. Place the chicken, pinch of salt and pepper, and teriyaki marinade in a glass bowl baking dish. Cover with plastic wrap and marinate for 30 minutes.
2. Place your skewers in water for 30 minutes. **
3. Place your diced bell pepper, onion, and pineapple on a cutting board.
4. Skewer your chicken, bell pepper, onion, and pineapple, and then repeat until there the skewer is filled. Repeat with all skewers or until you run of out vegetables or chicken.
5. Brush the teriyaki marinade on the skewers, flip the skewers over, and repeat on the other side.
6. Place kabobs on a hot grill and grill for 5-6 minutes on each side or until the chicken reaches an internal temperature of 165 degrees.
7. Remove from the grill, garnish with fresh parsley and serve.

Notes

*You may use any kind of teriyaki marinade, and you only need to use 5 ounces. 
**Placing your skewers into water allows the skewers to soak up the water and not catch on fire on the grill.

https://www.galonamission.com/easy-teriyaki-chicken-pineapple-kabobs/

Chocolate Chip Cookie Cheesecake Bars

Ingredients

• 1 18 oz roll refrigerated chocolate chip cookie dough
• 8 oz cream cheese softened
• 1/2 cup granulated sugar
• 1 egg room temperature
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350 F.
2. Line a 9-inch square baking dish with parchment paper or non-stick foil. Set aside.
3. Spread a little more than half of the cookie dough onto the bottom of the baking dish and press down firmly creating an even layer.
4. Using a stand mixer or hand held mixer, beat the cream cheese until light and fluffy.
5. Add in the sugar and beat until combined.
6. Beat in the egg and vanilla extract until smooth.
7. Pour the cheesecake filling over the top of the cookie dough base.
8. Crumble the remaining cookie dough over the top.
9. Bake for 30 to 35 minutes.
10. Let cool completely before cutting into bars.
11. Store in an airtight container in the refrigerator.

https://www.momontimeout.com/chocolate-chip-cookie-cheesecake-bars/

STRAWBERRY CREAM CHEESE TURNOVERS

Ingredients

For the turnovers:

• 1 (17.3 ounce) package puff pastry, thawed according to packing directions (2 sheets)
• 1 and 1/2 cups chopped strawberries
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 4 ounces cream cheese softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 egg white lightly beaten

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

To make the turnovers:

1. Preheat oven to 400°F. Line two large baking sheets with parchment paper and set aside.
2. Unroll both pieces of the thawed puff pastry and cut each one into four squares (you will have 8 square pieces total). Set aside.
3. In a medium sized mixing bowl, mix together the chopped strawberries, sugar, and cornstarch until well combined. Set aside.
4. In a separate mixing bowl, using an electric mixer, beat the cream cheese until smooth. Add in the powdered sugar and vanilla extract and mix until fully combined.
5. Evenly distribute the strawberry mixture and cream cheese mixture between each piece of puff pastry, making sure to spoon the mixture closer towards one corner.
6. Gently fold the other corner over, making sure to keep the mixture inside, and then crimp with a fork to seal. Brush each turnover with the egg white.
7. Bake at 400°F for 17-20 minutes or until lightly golden brown.
8. Remove from the oven and set aside to cool for about 10 minutes.

To make the glaze:

1. Add the powdered sugar, milk, and vanilla extract to a small mixing bowl and mix until everything is well combined. If needed, add more milk to thin out the glaze or add more powdered sugar to thicken it up a bit.
2. Evenly distribute the glaze between all of the turnovers.

Recipe Notes

Turnovers are best eaten the same day, but can be stored in an airtight container in the refrigerator for up to two days.

https://www.livewellbakeoften.com/strawberry-cream-cheese-turnovers/

Save Spumoni Cake

Spumoni Cake
From: Jenn@eatcakefordinner
(Printable Recipe)

1 (16.25 oz.) box white cake mix
1 (3.4 oz.) box vanilla instant pudding mix
4 large eggs
3/4 c. water
3/4 c. canola or vegetable oil
1 c. sour cream or plain greek yogurt
2 tsp. almond extract, divided
7-8 drops red food coloring
1/4 c. chopped maraschino cherries, drained
6 drops green food coloring
3 Tbl. unsweetened cocoa powder
1 tsp. vanilla

Buttercream Frosting
12 Tbl. unsalted butter, room temperature
pinch of salt
1/2 tsp. almond extract
1 tsp. vanilla extract
3 c. powdered sugar
1 Tbl. milk, plus more if needed
a few drops green food coloring, opt.
maraschino cherries with the stems, for garnish, opt.

Preheat oven to 350 degrees.  In a large bowl, combine dry cake mix, dry pudding mix, eggs, water, oil and sour cream or greek yogurt.  Mix together until smooth and creamy.  Divide cake batter evenly between three bowls.  To one of the bowls, stir in 1 teaspoon almond extract, red food coloring and chopped maraschino cherries; set aside.  To the second bowl, stir in the remaining 1 teaspoon almond extract and green food coloring; set aside.  To the third bowl, stir in the cocoa powder and vanilla.

Drop spoonfuls of cake batter into a greased 9x13-inch cake pan, rotating flavors.  You want spoonfuls of each flavor throughout the entire pan.  Tap cake pan on counter a few times to flatten out the batter, do not swirl.  Bake in preheated oven for 30-33 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean.  Cool completely and top with frosting.

For the Buttercream: In a large bowl, combine butter, salt, almond extract and vanilla extract and mix together until smooth and creamy.  Add one cup of powdered sugar and mix until combined.  Add remaining powdered sugar, one cup at a time, adding a little milk as needed until frosting is smooth and creamy and reaches desired consistency.  Mix in green food coloring, if adding.  Spread over cooled cake and garnish with maraschino cherries, if desired.    

Jenn's Notes: The pistachio flavor comes from almond extract.  Almond extract has the same flavor as pistachio pudding mix.  However, you can always add a few Tablespoons of pistachio pudding to the green batter and some chopped pistachios, if you prefer.  



http://www.eatcakefordinner.net/2017/05/spumoni-cake.html