I'm making Salmon Avocado Eggs Benedict today with a healthy Hollandaise Sauce. Then for dinner, I'm going back into my early cooking days to bring you a Shrimp Creole. It's summer comfort food at its finest! Lastly, I'm going to give you a quick update and report on my Hydroponics Garden!
Salmon Eggs Benedict:
Ingredients:
1 English muffins cut in half
3oz of Smoked Salmon
1 Avocado
2 eggs poached
Fresh Dill (dry can be substituted)
Capers
1 Plum or Heirloom Tomato sliced
Ingredients for Healthier Hollandaise Sauce:
2 Tbsp salted butter
1 egg yolk
1/4 cup of plain Greek yogurt
1-2 Tbsp Lemon Juice
Instructions:
1.) Get water on the stove to simmer (feel free to add a splash of white vinegar to season the water. When small bubbles start to rise (simmering just before boiling) gently slide your eggs into the water and turn off the heat allowing them to simmer uncover for about 4 minutes.
2.) During this time, toast the English muffins, cut the avocado, dill, and tomatoes, and set aside.
3.) Prepare Hollandaise sauce: In a sauce pot, melt the 2 tbsp of butter and add in your Greek Yogurt, Lemon Juice, and Egg Yolk. Whisk till uniform in color and keep warm.
4.) Assemble: On a plate, place English muffins, followed by 3oz of the smoked salmon, and avocado, and then topped with the poached eggs and drizzled in Hollandaise sauce. Sprinkle on the dill and capers, and then add your cut-up tomatoes to the side and Enjoy!
Betty Crocker Shrimp Creole:
Serves 6 from the Special Keepsake Edition of the "Big Red" Cookbook Bridal Edition.
Ingredients:
2lbs uncooked medium Shrimp in Shells
1/4 cup butter or margarine
3 medium onions, chopped (1 1/2 cups)
2 medium green bell peppers, finely chopped (2 cups)
2 medium stalks of celery, finely chopped (1 cup)
1 cup water
2 teaspoons chopped fresh parsley
1 1/2 teaspoons salt
1/4 teaspoon ground red pepper (cayenne)
2 dried bay leaves
1 can (15oz) tomato sauce
6 cups of hot cooked rice *washed
Instructions:
1.) Peel shrimp. If they are not deveined, make a shallow cut lengthwise down the back of each shrimp; wash out the vein. Cover and refrigerate. *Remember, this step can be skipped for now if you plan to freeze the base of the creole.
2.) In a 3-quart saucepan, melt butter over medium heat. Cook onions, bell peppers, celery, and garlic in butter for about 10 minutes, stirring occasionally, until onions are tender.
3.) Stir in the remaining ingredients except for the rice and the shrimp. Heat to boiling and reduce heat to low. Simmer uncovered for about 10 minutes. *If you are planning to freeze this is where you stop to allow the base to cool slightly before packing it in freezer-safe containers. Continue with the steps after you've thawed and reheated the base. If not freezing, continue as normal.
4.) Stir in shrimp. Heat it to boiling and reduce the heat to medium. Cover and cook for 4-6 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves and serve mixture over rice and Enjoy!
Comments