Baked Brie

bakedbriefinal

Baked Brie

Oh my goodness! We love this creamy appetizer. The first time we had this was wine tasting in Monterey. We just melted for the melty, oozy, rich cheesiness. The restaurant put the jam/jelly inside but I prefer to control the amount and type I enjoy with each bite so I put them on the side. This time I had apricot jam and red pepper jam. Both delicious but obviously different. An easy but time sensitive for serving recipe. See below recipe for more notes.

WWSPoints: I wouldn’t even mess with this on normal WW day, just cheat day

Serves: 10

Prep: 5 minutes

Bake: 25 minutes

1 7 oz. brie round

1 can Pillsbury Crescents

1 egg, beaten

  1. Preheat oven to 350.
  2. Separate the can of crescents into two rectangles. Press the perforations together on the cookie sheet that will be used. Lay round of brie in the center of the rectangle (if I made this with jam I would place it on top of the brie at this point) and top with the other rectangle. Press the top rectangle around the brie into the bottom one. Brush beaten egg over the top layer.
  3. Pull the bottom rectangle up to the center of the brie. Continue to pull the edges up meeting in the center. There should be no brie exposed. Brush the wrapped brie with beaten egg.
  4. Bake at 350 for 25-30 minutes. Serve warm with crackers or bread.

Now let’s dish: This is such an easy dish that I make by memory so I just typed up what I know. You can get crafty with the dough and cut up little shapes while it is really cold. I used my fingers to stretch the dough over. I was trying to make it kind of decorative but once it baked it just looked, well like round bread. I recommend having an assortment of jams/jellies to use with the appetizer. So far I have tries raspberry, strawberry, apricot, marmalade, red pepper jelly & jalapeno jelly. I prefer the pepper ones but my hubby prefers the sweet.

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Double Cheese Eggs Benedict

doublecheeseeggsbenedict

Double Cheese Eggs Benedict

This has got to be the easiest Eggs Benedict I have ever made. It is definitely the easiest way to make poached eggs as well. My hubby loves Eggs Benedict and bacon so this recipe was a hit. The best part, I only made this for the two of us so I have enough leftovers for a couple of weekday breakfast sandwiches. See below recipe for more notes.

WWSPoints: 10 points Approximately*

Serves: 8 servings

Prep: 15 mins Cook: 20 mins

2 Tbsp. butter

2 Tbsp. + 1-1/2 tsp. all-purpose flour

1-1/2 cups milk

¼ cup shredded cheddar cheese

2 Tbsp. shredded Parmesan cheese

½ tsp. Dijon mustard

1/8 tsp. salt

1/8 tsp. white pepper

POUCHED EGGS:

1 tsp. white vinegar

8 cold eggs

4 English muffin, split and toasted

8 slices Canadian bacon, warmed

8 bacon strips, cooked & crumbled

  1. For cheese sauce, in a saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thicken.   Reduce heat to medium-low. Add the cheese, mustard, salt and pepper, stirring until cheese is melted. Cover and keep warm.
  2. In a skillet with high sides, bring 2-3 inches of water and vinegar to a boil. Reduce heat; simmer gently. For each egg, break the cold egg into a custard cup or saucer. Hold the dish close to the water surface and slip the egg into simmering water.
  3. Cook 4 eggs at a time, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken. With a slotted spoon, remove each egg. Repeat with remaining eggs.
  4. To assemble, top each muffin half with 1 slice Canadian bacon, 1 egg, cheese sauce and bacon.

 

Now Let’s Dish: Since there was only 2 of us eating this dish I only made 3 eggs. I still made the whole pack of bacon though because it is always nice to have cooked bacon around and I am not a fan of how raw bacon saves after the pack is opened. My husband never minds this of course.

Sunday is also weekday lunch prep day so I made pasta for the kids lunch while I was making this. It was pretty interesting to have the sauce burner, the egg burner, the Canadian bacon burner, the pasta burner and the bacon in the oven all at once. It still turned out pretty darn good but I strongly advise you’re on your toes the day you make this. TV- No, Good Upbeat Music- Heck yah. I believe I had UB40 genre playing.

Bacon makin’- We are in a household of crispy bacon eaters, except me I am not picky on my bacon. I have made it many, many different ways but I think my favorite is covering the pan in foil, placing bacon in cold oven. Turn the oven to 400 and cook for 20 mins. Turns out crispy and delicious. Mmmmm Bacon.

What else did I get out of this? I got extra English muffins, bacon and Canadian bacon. I am going to make breakfast sandwiches using my black & decker breakfast sandwich maker. I will make bacon sandwich with cheese on Monday & Canadian bacon & cheese on Tuesday. I am making brussel sprouts for dinner tomorrow night so I will most likely add the rest of the bacon to those.

Reference: THE COOKBOOK: tasteofhome

*I had to guess the sugar in the recipe to figure out points. I guessed 10 grams.

French Toast Pigs in Blankets

frenchtoastpigsinblankets

This was a filling a yummy breakfast. I did alter half of the recipe to have no sugar or cinnamon because of us does not like cinnamon. It was delicious either way. I made scrambled eggs on the side and it turned out to be a great combination.

WWSPoints: 9 Approximately*

Serves: 12 pieces

Active: 20 mins

Total: 40 mins

12 pork breakfast sausage links (about 14 ounces)

6 large eggs

¾ cup milk

¼ cup granulated sugar

¼ tsp. ground cinnamon

Pinch of freshly grated nutmeg

Pinch of kosher salt

12 slices potato bread or country white bread (we used country white)

4 Tbsp. unsalted butter

Confectioner sugar, for topping

Maple Syrup for dipping

  1. Preheat the oven to 375 and line a baking sheet with parchment paper. Arrange the sausages on the baking sheet and bake until lightly browned and cooked through, about 10 minutes. Remove from the oven and set aside; reduce the oven temperature to 200.
  2. Meanwhile, whisk the eggs, milk, granulated sugar, cinnamon, nutmeg and salt in a large bowl. Trim each slice of break into a 2-by-4-in. rectangle, then flatten slightly with your fingertips. Starting at a short end, roll each piece of break around a sausage, pressing firmly to seal. Transfer to the bowl with the egg mixture and soak 5 minutes.
  3. Melt 2 Tbsp. in a large nonstick skillet over medium heat. When it begins to brown and foam add 6 of the bread wrapped sausages and cook, turning occasionally, until golden brown, about 5 minutes. Remove to a paper towel-lined baking sheet and keep warm in the oven. Wipe out the skillet add the remaining 2 tbsp. butter and repeat with the remaining 6 sausages. Dust with confectioners sugar and serve with maple syrup.

Now Lets Dish- First things first, I made the first 6 without sugar, nutmeg & cinnamon, because our oldest doesn’t like cinnamon. I added half the sugar, nutmeg & cinnamon after the first 6. They were both delicious in their own way.

The recipe calls for soaking for 5 minutes but I advise against it. The first batch was too “eggy” and soggy being in the eggs mixture that long. The second batch that soaked for 3 mins were exactly how I had originally anticipated.  

Reference: Food Network Magazine December 2013

*Points figured out by adding up ingredients points and dividing by servings

Cheesecake Brownies

cheecake Brownies

Cheesecake Brownies

We made our own frosting for this one because I am not a fan of the canned stuff and holy cow. It was one of those desserts that you have to cut tiny pieces of it so you don’t feel guilty going back for more, and more, and more. I had a little helper with me in the kitchen that added joy and time to the process.

WWSPoints: Psh No Way! Only Cheat Day

Makes: 3 Dozen

Prep: 30 mins

Bake: 30 min + Cooling

1 pkg. fudge brownie mix

(Begin 13-in. x 9 in. pan size)

2 pkg. (3 ounce each) cream cheese, softened

6 Tbs. butter, softened

½ Cup sugar

2 Tbs. all-purpose flour

1 tsp. vanilla extract

2 eggs, lightly beaten

1 can (16 oz.) Chocolate frosting

  1. Prepare brownie mix batter according to package directions. Spread 2 cups into a greased 13-in. x 9 in. baking dish; set aside.
  2. In a small bowl, beat the cream cheese, butter, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread evenly over brownie batter. Top with remaining brownie batter. Cut through batter with a knife to swirl.
  3. Bake at 350 degrees for 28-32 minutes or until a toothpick inserted near the center comes out with moist crumbs (brownies may appear moist). Cool completely on a wire rack. Spread frosting over brownies.

Now Lets Dish– The recipe does call for canned frosting but I am not a fan. I made a recipe from http://www.joyfullythriving.com/best-homemade-chocolate-frosting/ . It is not necessarily simple but oh man it is delicious and much easier to spread than that canned stuff. It was so decedent and the cheesecake was a wonderful subtle addition to it. When making brownies or cookies I always try to use Ghirardelli or a higher end chocolate. I truly feel like using good chocolate is the equivalent to using good oils.

Reference: Taste of Home

Garlic Home Fries

garlichomefries

Garlic Home Fries

Oh my goodness! These were a hit. I was specifically told these “were delicious potatoes”. The recipe was originally for breakfast but was such a wonderful compliment to the steak. Also, man I would not want to put in that kind of work for breakfast.

WWSPoints: 11 Approximately*

Serves: 4

Active: 15 mins

Total: 35 mins

Kosher salt

2 lbs. large red bliss or Yukon gold potatoes, peeled and cut into 1/2 in. cubes (we used Yukon)

2 Tbsp. unsalted butter

2 Tbsp. extra virgin olive oil

½ onion, chopped (I use pre-chopped)

½ tsp. paprika

1 clove garlic

½ cup fresh parsley

Freshly ground pepper

  1. Bring a large pot of salted water to a boil. Add the potatoes, cover and cook over medium-high heat until just tender, about 6 minutes; drain.
  2. Heat the butter and olive oil in a large cast-iron skillet over medium heat; add the potatoes and spread into a single layer. Cook, undisturbed, until they start browning on the bottom, about 5 minutes. Add the onion and sprinkle with paprika; flip the potatoes and cook 5 more minutes. Stir once, then continue cooking until the potatoes are mostly golden brown, about 5 minutes.
  3. Meanwhile, roughly chop the garlic, pile the parsley on top and sprinkle with 1 tsp. salt. Chop and mash together until finely minced. When the potatoes are done, add the garlic mixture to the skillet and toss to coat; cook until heated through, about 2 minutes. Season with salt and pepper.

Now Lets Dish- This reminded me of a good garlic fry but even better. Even though I usually buy minced garlic, mincing this with the salt and parsley made a delicious melt into potato flavor. They do take a little bit of time and energy but they are definitely worth it. I should have kept the heat up a little higher so they crisped up a little more but they were still mmm mmm good.

Reference: Food Network Magazine April 2015

*Points figured out by adding ingredients and dividing by serving

 

Bobby Flay’s Rib-Eye

bobbyflaysribeyemarinated in garlicchilesandoregano

This steak was so, so good. They grilled quickly and can be marinated up to 8 hours out, which I appreciated. The marinade had a wonderful flavor to it. If it wasn’t sitting with raw beef I would have fried it up and topped the steak with it. I served it with Garlic Potatoes & what I call Babe salad (similar to a wedge salad). Huge hit for the whole family.

WWSPoints: 22 points approximately 

Serves: 4

Active: 30 mins

Total: 1 hr 20 min (plus 4-hr marinating)

8 cloves garlic, finely chopped

3 Anaheim chile peppers, stems removed, roughly chopped

3 Tbsp. finely chopped fresh oregano leaves

½ cup canola oil

3 1-in.-thick bone-in rib-eye steaks (about 1 pound each)

Kosher salt & coarsely ground pepper

1. Stir together the garlic, chiles, oregano and canola oil in a large baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hrs and up to 8 hours.

2. Preheat a grill to high. Remove the steaks from the refrigerator 30 minutes before grilling to take the chill off. Remove from the marinade and season liberally on both sides with salt and pepper.

3. Grill the steaks until slightly charred and an instant-read thermometer registers 130 for medium rare, about 4 minutes per side. Remove from the grill to a cutting board and let rest, loosely tented with foil, for 10 minutes. Cut off the bone and cut into ½-inch-thick slices.

Now Lets Dish- I followed this direction to a tee and it was awesome. Well done Bobby Flay, well done. Oh right, speaking of well done we did add 2 mins to each side because I like to mine that way and prefer the kiddos not to eat red, red meat. I was really happy with the potatoes and salad as sides.

On a side note, I had a genius moment after prepping the marinade. I rubbed my itchy eyes after chopping the garlic and then the peppers…hard. It was quite the ordeal but I would still say the steak was worth it!

Reference: Food Network Magazine

 

Beef ‘n’ Rice Enchiladas

beefriceenchilada

Beef ‘n’ Rice Enchiladas

This was pretty easy and was really fun to make with our youngest, you may be able to tell by the slight inconsistency of the enchiladas. There is no way that it is necessary to fill the tortilla with 2/3 cup a filling and 1/3 cup of cheese as you can tell by the very, very large enchiladas. I mean seriously they might as well be burritos. see below recipe for more notes

WWSPoints: N/A

Serves: 10 enchiladas (not if you fill them with 2/3 mixture)

Prep: 30 minutes (I made the meat and rice while I was making dinner last night.)

Bake: 10 minutes

1 package (6.8 ou) Spanish rice and pasta mix

1 lb. ground beef

2 cans (10 ou. each) enchilada sauce, divided

10 flour tortillas (8 inches), warmed

4 cups (16 ou) shredded cheddar cheese, divided

Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. Spoon about 2/3 cup beef mixture down the center of each tortilla. Top beef mixture each with 1/3 cup shredded cheddar cheese; roll up.

Place in an ungreased 13-in. x 9 –in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350 for 8-10 minutes or until the cheese is melted.

Now Let’s Dish– Because the dinner I made last night had a good amount of oven time I cooked the ground beef and the rice then and stored in the fridge together. I added the sauce right before making it, stirred it well and reheated the mixture together in the microwave before topping the tortilla with it.

I would really recommend making your own enchilada sauce. My family was not too impressed with the sauce. The Spanish Rice in them makes the boldness of the sauce unnecessary. Another option is halving the enchilada sauce with tomato sauce for the topping at least.

I used a Mexican 4 cheese blend instead of cheddar which was a much needed balance.

WW tips– I had half of an enchilada and considered it 7 points because the additional cheese that I do not usually experience at a restaurant with meat enchiladas. Obviously that’s not enough food but I had a nice huge salad with romaine lettuce (0), sunflower seeds (1), crumbled cotija cheese (1), avocado (2), tortilla strips (1) and Avocado Cilantro Bolthouse Dressing (2).

Recipe from Taste of Home Most Requested Recipes- Quick and Easy

mexsalad