Baked Honey Bacon Benedict, a Buzzworthy Delight during National Honey Month

Honey, Honey Recipes, Bees, National Honey Month

Image Credit: National Honey Board

Awww…honey! What a fabulous time to promote honey as a natural and beneficial sweetener, bee culture, as well as spotlighting the beekeeping industry. September is National Honey Month and a perfect time to celebrate HONEY and the health benefits that come with it!

From the kitchen of the National Honey Board, we are featuring this buzz-worthy recipe, Baked Honey Bacon Benedict. What a honey-licious way to start your day!

BAKED HONEY BACON BENEDICT

YIELD: Serves 6-8
INGREDIENTS
4 tablespoons butter
1 package English muffins split
1 lb. thick bacon
1/4 cup honey
1 dozen eggs
Salt and pepper to taste
For Hollandaise:
2 packages hollandaise sauce
2 cups 2% milk
1 stick butter
Fresh parsley or chives and paprika for garnish

DIRECTIONS
Preheat oven to 350°

Spread each muffin half with butter and bake for 10 minutes on a sheet pan, set aside.

Spread the bacon out on a parchment lined sheet pan and drizzle with the honey. Bake for 20-25 minutes turning once. Remove each piece of bacon to a cooling rack to drain and cool. Cut each piece of bacon in half.

Prepare the hollandaise sauce according to the package directions and keep warm.

Place the muffin halves on a sheet pan and evenly divide the bacon over each muffin. Gently break one egg over each muffin half and sprinkle with salt and pepper. Bake for 12-15 minutes or until the eggs a cooked to your preference.

Serves immediately topped with warm hollandaise and garnished with fresh herbs and a sprinkle of paprika.

Tip: You can use the traditional method of poaching the eggs if you prefer, but this method of baking the eggs is much easier and great for entertaining.

Happy #NationalHoneyMonth on #FoodPornFriday

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Hopi Corn Stew and Blue Dumplings on Food Porn Friday

Hopi Corn Stew, Native American Food, Blue Dumplings, Ethnic Food, Hopi Indians

Image Credit: incultureparent.com

The three essential staple foods among the Native Americans (Eastern Woodlands Aboriginal Americans) is a triad known as the Three Sisters: corn (Maize), beans, and squash. According to Native-Languages.org,

Beans, American Native Food, Native American Food

Image Source: tahtonka.com

Farming was another very important source of American Indian food materials. Native agriculture was most advanced in what is now the southern United States, Mexico, and the Andean region of South America. Native Americans from those areas used special farming techniques like irrigation, terracing, crop rotation, and planting windbreaks to improve their farms, and they usually harvested enough crops to dry and store for the winter. Some examples of southern Native American tribes who were expert farmers included the Hopi, Navajo, and Cherokee tribes. Other tribes further to the north planted crops in garden plots in their villages but did not harvest enough to last the winter, so they would split up into hunting camps during that time instead.

Today on Food Porn Friday, we are featuring Hopi Corn Stew & Blue Dumplings courtesy of thewildwest.org.

Hopi Corn Stew & Blue Dumplings

For the Stew:
2 tbs bacon drippings
1 1/2 lb ground beef or goat meat
1 medium onion-chopped
1 green bell pepper-chopped
1 tbs ground New Mexico red pepper
4 cups corn kernels
1 small zucchini
1 small yellow squash
4 cups water
2 tbs whole wheat flour
salt to taste

For the Blue Dumplings:
2 cups blue cornmeal
2 tsp baking powder
2 tbs bacon drippings
1/2 tsp salt
2/3 cup milk

Making the Stew:
Heat bacon drippings over medium-high heat in a large stew-pot or Dutch oven. Add the meat and sauté until lightly browned. Stir in onion, pepper and ground chili. Sauté until onion is translucent, 3-4 minutes.

Stir in corn, zucchini and squash and add enough water to cover. Bring to a boil and reduce heat to medium-low and simmer 30-40 minutes, until meat and vegetables are tender.

Then, in a small bowl, combine flour and 2 tablespoons broth from the stew. Whisk back into the stew and simmer until thickened. Add the dumplings to the stew during the last 15 minutes of cooking time.

Making the Dumplings:
In a mixing bowl combine cornmeal, baking powder, bacon drippings and salt. Stir in enough milk to make a stiff batter. Drop by tablespoons into the stew during the last 15 minutes of cooking.

Happy #FoodPornFriday

Roasted Portobello Caps on Food Porn Friday

eatingwell.com, Roasted Portobello Caps, Food Porn Friday, National Mushroom Month

Image Credit: eatingwell.com

As we celebrate National Mushroom Month we want to share this simple, fast and delicious recipe for Roasted Portobello Caps from the kitchen of EatingWell.com. Using jumbo portobello mushrooms, this recipe can be a side dish or an appetizer. Bon Appetit!

Ingredients (4 servings)

4 large portobello mushrooms, stems removed
¼ teaspoon salt, divided
Freshly ground pepper to taste¼ cup plain dry breadcrumbs
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
1 tablespoon extra-virgin olive oil

Preparation
Active 10 minutes
Ready In 40 minutes
Preheat oven to 450°F. Coat a rimmed baking sheet or roasting pan with cooking spray. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with ⅛ teaspoon salt and pepper. Roast until tender, about 20 minutes. Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, the remaining ⅛ teaspoon salt and pepper in a small bowl. Remove the mushrooms from the oven and top each cap with about 2 tablespoons of the breadcrumb mixture, spreading evenly. Return to the oven and roast until the breadcrumbs are browned, about 5 minutes.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

#HappyNationalMushroomMonth on #FoodPornFriday

Food Porn Friday features Garlic Chicken Panini

Although August was National Panini Month we simply couldn’t resist featuring this delicious panini sandwich on Food Porn Friday.  The Panini or Panino is a grilled sandwich made from bread (baguette, ciabatta, or michetta) that is pressed and toasted. This popular sandwich is made from sandwich presses, often known as “panini presses” or “toasted sandwich makers.

Here is a simple and yummy sandwich from the kitchen of Panini Happy.

Garlic Chicken Panini
Brine adapted from Chowhound; Basil Garlic Mayonnaise from Epicurious

Makes 4 panini

INGREDIENTS:

1 quart water
1/4 cup kosher salt
2 tablespoons honey
1 bay leaf
1 crushed garlic clove
6 whole black peppercorns
A dash of dried thyme
A dash of dried parsley
Juice of 1/2 lemon
1 lb. boneless, skinless chicken breast cutlets (thin-sliced)
1 baguette, cut into 4 pieces, halved lengthwise
Basil Garlic Mayonnaise (see recipe below)
1 small jar of marinated artichoke hearts, sliced about 1/4″ thick
1 small jar of roasted red peppers
4 slices Swiss cheese

DIRECTIONS:

In a large bowl, combine water, salt, honey, bay leaf, garlic, peppercorns, thyme, parsley and lemon juice. Add chicken. Cover and refrigerate for 30-40 minutes.

Preheat the panini grill to medium-high heat.

Grill the chicken breasts for 3-4 minutes until cooked through. Set chicken aside. Turn off the grill, wipe it clean and preheat it again to medium-high heat.

For each sandwich: Spread Basil Garlic Mayonnaise inside two baguette halves. Place a chicken breast cutlet on the bottom bread half. Arrange layers of artichoke hearts and roasted red peppers on top of the chicken. Add a slice of cheese and close the sandwich with the top bread half.

Grill the sandwich for 4-5 minutes until the cheese is melted and the bread is toasted. Slice in half, serve immediately and enjoy!

Basil Garlic Mayonnaise

INGREDIENTS:

1 cup coarsely chopped fresh basil
1 garlic clove, smashed
1/4 teaspoon salt
1/8 teaspoon cayenne
3/4 cup mayonnaise

DIRECTIONS:

Pulse basil, garlic, salt, and cayenne in a food processor until finely chopped. Add mayonnaise and blend until smooth. Chill, covered, 1 hour (for flavors to develop).

Happy #FoodPornFriday!

Celebrating Buwan Ng Wika with Chicken Adobo

In the Philippines, throughout the month of August, Buwan Ng Wika is celebrated to promote their national language. One of the most recognized and authentic Filipino foods is Chicken Adobo. Braised in vinegar and soy sauce with lots of garlic this stewed chicken dish is marinated overnight and slow cooked.

Check out this easy Chicken Adobo Recipe from the kitchen of Panlasang Pinoy.
 
Prep time
60 mins
Cook time
45 mins
Total time
1 hour 45 mins
 
This is a basic Filipino Chicken Adobo Recipe. It makes use of simple adobo ingredients such as soy sauce, vinegar, dried bay leaves and whole peppercorn.
Author: Vanjo Merano
Recipe type: Main Dish
Cuisine: Filipino
Serves: 4
Ingredients:
  • 2 lbs. chicken, cut into serving pieces
  • 3 pieces dried bay leaves
  • 4 tbsp soy sauce
  • 2 tbsp vinegar
  • 3 cloves garlic, crushed
  • 1 to 2 cups water
  • ¼ cup cooking oil
  • ½ tablespoon white sugar
  • Salt and whole peppercorn
Instructions:
  1. In a large container, combine the soy sauce and garlic then marinade the chicken for at least 1 to 3 hours
  2. Place the cooking oil in a pan and apply heat
  3. When the oil is hot enough, put-in the marinated chicken. Cook all the sides for about 5 minutes.
  4. Pour-in the remaining marinade and add water. Bring to a boil
  5. Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender
  6. Add vinegar. Stir and cook for 10 minutes.
  7. Put-in the sugar, and salt. Stir and turn the heat off.
  8. Serve hot. Share and Enjoy!
Nutrition Information
Serving size: 4 Calories: 450
#HappyFoodPornFriday #HappyBuwanNgWika #BonAppetit

Food Porn Friday: Twice-Baked Goat Cheese-Truffle Potatoes

Food, Food Porn Friday, Cheese, Goat Cheese, National Goat Cheese Month

Image credit: mygourmetconnection.com

August is National Goat Cheese Month. Today on Food Porn Friday, we are featuring this deliciously rich, easy to make, Twice Baked Goat Cheese Truffle Potatoes from the kitchen of My Gourmet Connection.

Twice-Baked Goat Cheese-Truffle Potatoes

Prep Time: 10 minutes Cook Time: 15 minutes Yield: 4 to 6 servings

  • Ingredients:
  • 4 large Yukon Gold potatoes, scrubbed
  • 4 ounces crumbled goat cheese
  • 2-1/2 tablespoons white truffle oil (see notes)
  • 2 to 3 tablespoons cream or half-and-half
  • 2 tablespoons fresh chives, chopped
  • Salt and freshly ground black pepper

Preparation:
Preheat the oven to 400°F and arrange the scrubbed potatoes on a baking sheet. Bake for about 1 hour, until the potatoes are tender when pierced with a knife. Remove from the oven and allow to cool for 15 minutes.

Slice each potato in half lengthwise and using a large spoon, gently scrape the cooked potato into a large bowl, leaving about 1/8-inch of flesh in the skin. Place the empty skins back on the baking sheet.

Heat the truffle oil and cream in a small saucepan over medium-low heat, just until warm, 2 minutes. Remove from the heat and stir in the goat cheese and chives. Add the mixture to the potatoes and mash until creamy and well combined. Season to taste with salt and pepper.

Mound the potato-cheese mixture into the skins and smooth with the back of a spoon. Return to the oven to warm through and brown lightly on the top, 10 to 12 minutes.

About white truffle oil:
Look for white truffle oil that’s made by infusing top quality extra virgin olive oil with actual pieces of white truffle. Our favorite brand is I Peccati di Ciacco Alba White Truffle Oil, which we buy from Gourmets-Delight.com. This ingredient doesn’t come cheap, so we always reserve it for special occasions.

La La La Raspberry Bombe

National Raspberry Bombe Day, Desserts, Food Porn Friday, Foodimentary

Image credit: theculinarycellar.com

We celebrated some pretty cool desserts during the hazy days of summer like ice cream, frozen custard, and Semifreddo. Today on Food Porn Friday, we are celebrating raspberry bombe, since it is National Raspberry Bombe Day. Bombe, a frozen dome-shaped dessert, typically contains sherbet, heavy cream, sugar, chopped nuts, candied fruit and a dash of rum. It is layered in a spherical mold and frozen overnight. The center is made of custard, mousse, or ice cream in a different flavor.

Here is an impressive and easy Raspberry Bombe dessert recipe from the folks at The Culinary Cellar.

3 pints raspberry ice or sherbet, slightly softened
3/4 cup sugar
1/4 cup water
4 egg yolks
1 Tablespoon grated orange peel
1 teaspoon sugar
1-1/4 cups whipping cream
1/4 cup orange-flavored brandy
3 cups fresh red raspberries
1/2 cup whipping cream, whipped
Mint leaves for garnish (optional)

1. Spread sherbet evenly over bottom and sides of lightly oiled 2-quart mold. Freeze, covered, until sherbet is hard, about 2 hours.
2. Heat 3/4 cup sugar and the water in small saucepan to boiling; boil until candy thermometer registers 238 degrees (soft-ball stage), about 8 minutes. Meanwhile, beat egg yolks in small mixer bowl until thick and lemon-colored. Gradually beat in hot sugar syrup in a slow steady stream until mixture cools to room temperature, about 15 minutes. Refrigerate, covered, until cold, about 30 minutes.
3. Combine orange peel and 1 teaspoon sugar in small bowl; mash together with back of a spoon. Whip 1-1/4 cups cream in chilled small bowl until soft peaks form. Beat in brandy and orange-sugar mixture.
4. Fold cream mixture into egg yolk mixture. Spoon into sherbet-lined mold. Freeze covered overnight. Unmold onto serving plate. Garnish with fresh raspberries, the 1/2 cup whipped cream, and mint leaves. Serve immediately. (Don’t forget to stick a sparkler on top and light it right before serving! It looks really cute and festive). Serves 10-12.

Happy #RaspberryBombeDay