Eggs Florentine

Eggs Florentine

On the weekend I enjoy making poached eggs.  My father would make me poached eggs on buttered toast when I would come home starving after a basketball game. Here is a healthy version that still brings back the positive memories.

 2 eggs

1 tsp. vinegar

2 c. water

½ tsp. kosher salt

1 whole wheat English muffin, toasted

¼ c. fresh spinach

1 T. avocado spread (see Chipotle Chicken Philly recipe)

Directions: In a sauce pan bring two cups water, salt and vinegar to a boil. Slice your English muffin and put into the toaster.  Start toasting the muffin when you add the eggs to the boiling water.  Carefully break two eggs into the boiling water. When the muffins pop up remove to a plate and drain eggs then top muffins. Sprinkle eggs with a little salt and pepper.  In the warm water add fresh spinach and let wilts (30 seconds) remove with slotted spoon and top eggs. Place a dollop of avocado spread on top of spinach.

Amazing Chipotle Chicken Philly

Amazing Chipotle Chicken Philly

I made these up tonight and both Andrew and I loved them! 

Serves: 2 Adults

2 whole wheat hoagies, sliced length wise

Avocado spread:

1 avocado

1 lime, juiced

¼ tsp. kosher salt

¼ tsp. fresh ground pepper

3 garlic cloves, minced

Place the avocado spread ingredients in a food processor and pulse until smooth.

1 yellow onion, thinly sliced half moons

1 green pepper, thinly sliced strips

1 slice bacon, cut into bits

In a non-stick skillet sauté place onions, green pepper and bacon on medium until translucent. Season with salt and pepper to taste. Remove veggies to a bowl and set aside.

½ pound chipotle chicken, sliced thin from the lunch meat counter (warm in skillet when done with veggies)

4 slices provolone cheese

1 Tablespoon fresh cilantro minced

Place the oven to low broil and line a sheet pan with foil. Place buns on sheet pan. Spread a thin layer of Avocado spread followed by warmed chicken then peppers and onions, topped with cheese. Broil until light brown spots appear and cheese is bubbly. Remove from the oven and top with cilantro.

Chocolate Chip Muffins with Streusel Topping

Chocolate Chip Muffins with Streusel Topping

Bakes 12 regular size muffins

The girls love chocolate; however Andrew and Joe prefer these muffins with blueberries or raspberries. 

Preheat oven to 400 degrees and add muffin liners to pan or lightly grease the muffin pan.

1 cup all-purpose flour

1 cup whole wheat flour

½ cup sugar

2 teaspoons baking powder

¼ teaspoon salt

1 beaten egg

1 cup milk

¼ cup cooking oil

1 tsp. almond flavoring or vanilla

1 recipe Streusel Topping (bellow)

Directions: In a medium bowl combine flour, sugar, baking powder and salt. Make a well in center of flour mixture and set aside. In another bowl combine egg, milk, flavoring and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter will be lumpy). Spoon batter into prepared muffin cups, filling each two-thirds full. If desired, sprinkle with Streusel Topping over muffin batter in the cups. Bake in a 400 degree oven for 18-20 minutes until a toothpick comes out clean. Cool 5 minutes in the pan before removing them.

Streusel Topping

Combine 3 Tablespoons all purpose flour, 3 Tablespoons brown sugar, and ¼ teaspoon ground cinnamon. Cut in 2 Tablespoons butter until mixture resembles coarse crumbs. Stir in 2 Tablespoons chopped nuts (optional).

Best Ever Liver and Onions

Best Ever Liver and Onions

Serves 6

If you like pot roast you will love this dish!

1 beef liver (soak covered in milk for 24 hours)

6 onions, sliced into thin half moons

3 carrots, shredded

3 stalks celery, sliced thin

1 container mushrooms, sliced

2 bay leaves

½ tsp. kosher salt

½ tsp. fresh ground black pepper

½ tsp. dried thyme leaves

3 cloves garlic, minced

4 cups beef broth

½ cup flour

½ tsp. seasoning salt

1 Tablespoon olive oil

1 Tablespoon butter

Place defrosted liver in a Tupperware container and cover with milk. Let beef marinate in the refrigerator for 24 hours.  In a crock-pot add onions, carrots, celery, bay leaves, salt, pepper, thyme and garlic. Let the vegetables cook on high for 3 hours.

Mix in large Tupperware flour and seasoning salt. Warm olive oil and butter in a non-stick skillet. Pat the liver dry with paper towels and then cut into 1 inch cubes.  Add cubes to the flour and coat the liver. When the oil is hot add the liver to the skillet and let set until browned on one side and then turn them over.  Place the liver in the vegetable mixture, add beef broth and mushrooms.  

Let cook on high for 4 hours and stir mixture occasionally.

Serve over cooked rice, noodles or mash potatoes.  It will melt in your mouth!

Sweet and Sour Chicken

Sweet and Sour Chicken
Serves: 6

2 tablespoons vegtable oil
1 large onion, sliced into half moons
1 red bell pepper, sliced
1 green bell pepper, sliced
1 carrot, sliced thinly
2 cloves garlic, minced
1 tablespoon fresh grated peeled ginger
1 can bamboo shoots
1  box mushrooms, sliced
1 fresh pineapple, into chunks
2 chicken breasts, grilled or chunked
1 10-ounce bottle sweet and sour sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon water
1 can chicken broth
1/2 bag cooked brown rice/ or cooked spaghetti noodles

Turn wok to high and heat, add oil, then onions and peppers let cook until translucent or softened (5 minutes). Grilled Chicken can be sliced or chicken breasts can be chuncked and added to the skillet.  Add garlic and ginger followed by bamboo shoots, pineapple and mushrooms. In a seperate bowl, mix cornstarch and water then mix sauce (sweet and sour sauce, oyster sauce, soy sauce). Add sauce to the mixture and add chicken broth bring to a boil.  Stir until sauce is thick. Serv over rice/spaghetti noodles.

Beef Stroganoff

When I was a teenager my good friend, Jenny Bierbaum's mother, Dolores would make the best beef stroganoff. I have tried and tried to replicate her dish.  This recipe is the closest I have come to a great beef stroganoff. 


Beef Stroganoff

Serves: 6

1 pound cubed serloin steak
1 pound sliced fresh baby portabella mushrooms
1/2 cup finely chopped onions
1 bay leaf
1 clove minced garlic
1/2 tsp. red pepper flakes
1 tsp. ground mustard
1 tsp. thyme leaves
1 tsp. parsley leaves
6 tablespoon butter
2 tsp. olive oil
2 tablespoons all purpose  flour
3 tablespoons dry sherry or beef broth
1 tablespoon fresh lemon juice (1/2 a lemon squeezed)
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 8-ounce can beef broth (or you can make your own with the new jellied beef stock and water)
1/2 cup cottage cheese
1/2 cup Gruyere cheese
1 package egg noodles
Prepare skillet with 1 Tbs. butter and 1 tsp. olive oil.  Pat dry the beef and place in a bowl. Mix together in a small bowl the four, dry mustard, thyme, red pepper flakes, pinch of salt and black pepper.  Add four to beef and mix until all is coated.  Add floured seasoned beef to the hot skillet. Let beef sit without stiring for a minute or two making sure it is browned before turning.  Brown on all sides and then remove to a bowl.  Add to the same skillet another tab of butter and tsp. of oil.  Add copped onion and saute 4-5 minutes.  Add mushrooms, bay leaf, garlic, lemon juice.  Stir often until softened. Add beef broth.  Bring to a boil, reduce heat and simmer 15 mintues, stiring occasionally.  Cook noodles in salted water according to directions (usually 8 minutes at boiling). In the food processor combine cottage cheese and Gruyere cheese until creamy.  Stir in cheese mixture to beef mixture and cook until heated through, but do not boil. Remove noodles from the pan and place in a large bowl.  Add butter and parsley to the noodles and mix until butter is melted.  Serve noodles with sauce on top.


Traditionally I believe this dish is served with sour cream (and I love sour cream), however I did not have any in the refrigerator and because we needed to use up the cottage cheese and Gruyere cheese we did have in the refrigerator I combined the two in the food processor.  This was no mistake! I am convinced it was meant to be as it turned out amazingly good! You will love it!

Broccoli and Grape Salad

Broccoli and Grape Salad
Serves 8

1 bunch fresh broccoli chopped
2 bunchs green onions chopped
1 cup celery chopped
2 pounds red seedless grapes cut in half
2 pounds green seedless grapes cut in half
1 cup mayonnaise
1/3 cup sugar
1 tablespoon vinegar
1 tablespoon mustard
1 package sliced almonds
1 package cooked and crumbled bacon
1 cup raisins

In a large bowl place the first 5 ingredients.  In a small bowl mix together the dressing (next 4 ingredients) and pour over broccoli mixture.  Mix in almonds, bacon, and rasins just before serving. This salad will keep in the refrigerator for 3-4 days. Stir before serving.