Tony's Benedict...

Who does not like eggs benedict?  Let's be honest perfectly poached eggs dressed up with hollandaise sauce all atop Canadian bacon and a buttery English muffin.  It is the perfect combination of everything wonderful.  It is an indulgent meal, something we cannot eat all of the time but we want to.  We want to sink that fork into the egg and see the yolk pour out all over the plate.  We want that yummy, creamy, salty bite of delight.  But how can I make this not so over the top fattening while maintaining the integrity of the eggs benedict...Simple!  Make a few adjustments, leave off the hollandaise - WHAT no hollandaise - how can that be.  Well when you top it with horseradish mustard you will not even realize the hollandaise is not there believe me.  It truly is a new take on a very classic dish...Enjoy!

Tony's Benedict...
4 Poached Eggs (see recipe below)
1 Bunch Asparagus (rinsed and rough ends cut off)
Salt/ Lemon Pepper
Olive Oil
4 Smithfield Boneless Pork Chops
Cracked Black Pepper
Horseradish Mustard

Preheat oven to 350 degrees
Lay asparagus in a single layer on a sheet pan
Season with salt/ lemon pepper
Drizzle with olive oil
Roast for 20 minutes
Remove from oven and set aside on a dish
On the same sheet pan place the pork
Bake for 12 minutes or until warmed through
In the meantime begin preparing the poached eggs
Remove pork from oven
Place one piece of pork per plate
Place a few spears of asparagus on top of each pork chop
Top with a poached egg
Season with a small grind of fresh black pepper
Add a small dollop of horseradish mustard

Poached Eggs
4 Eggs
Water
1 Tablespoon White Vinegar

In a medium size pot bring water and vinegar to a slight simmer
Gently crack one egg at a time into the water
Gently stir water around the egg
Cook for 4 minutes
Remove each egg with slotted spoon to drain excess water

***Cook eggs longer if you desired a harder yolk***

An Easy Lover's Day Menu...

Happy Valentine's Day! A holiday filled with love and devotion for the ones we hold nearest and dearest is upon us and what a better way to celebrate than with a home cooked meal.  This dinner selection is for the new cook, the old cook and everyone in between.  Nothing too fancy or complicated but your dinner will be nothing short of spectacular. Go get some roses, a nice big box of chocolates, light the candles, take out the good china, and share some great food with your someone special. This menu selection is given to you from my heart to yours and I hope that your meal is filled with much love and happiness!  Enjoy...


Steak Sicilian - Everyone Loves A Sicilian 
2 Filet Mignons
Vegetable Oil
Fresh Ground Pepper
Seasoned Bread Crumbs


Preheat Oven to Broil
Lightly coat steaks with vegetable oil
Season steaks with pepper
Press breadcrumbs onto both sides of steak
Brush nonstick cookie sheet with vegetable oil
Place steaks on cookie sheet
Broil each side of steak 5-6 minutes for medium rare
Broil longer for desired doneness


Lemon Kissed Orzo
1/2 lb. Orzo Pasta
Salt/Pepper
1 Lemon (zested and juiced)
Extra Virgin Olive Oil


Cook pasta according to directions and drain well
While pasta is still warm season with salt/pepper
Add zest and juice of the lemon
Drizzle with oil
Toss till pasta is coated
Serve warm or cold
***If serving cold refrigerate for at least 1 hour***


Bundles of Mushrooms


1lb. Mushrooms (sliced)
1/2 Cup Butter
2 Tablespoons Minced Onion
1 Teaspoon Lemon Juice
Salt/Pepper


In a large pan over medium heat melt the butter till brown about 5 minutes
Add mushrooms to butter
Season with salt/pepper
Cook for 15-20 minutes on medium low heat
Add lemon juice and serve warm


***If making this dish ahead of time allow the mushrooms to cool
Place mushrooms in air tight container and refrigerate
When you are ready to serve mushrooms bring to room temperature
Place mushrooms in microwave safe container and warm for 10 minutes
Turn once and serve warm***