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***

Margarita Friday...

Not only is it Friday but it is officially Margarita Friday...why you may be asking, because February 22 is National Margarita Day!  Wow it really does not get much better than that when you stop and think about it.   So having said that how about you make a shopping list and grab some items for an amazing, easy dinner and drinks Friday night at home.  These black bean stuffed peppers will not only save you more time for enjoying that Margarita but it will satisfy those taste buds.

I encourage you to enjoy Margarita Friday in a big way but in a responsible way - don't eat too many black bean stuffed peppers!  Enjoy...

Friday Night Stuffed Peppers

4 Large Red Peppers (rinsed and cut in half lengthwise, seeds removed)
1 Can Black Beans (rinsed and drained)
1 Avocado (seeded with fruit removed from peel)
1 Small Onion (diced)
1 Jalapeno (diced)
2 Tablespoons Franks Red Hot
2 Teaspoons Cumin
Salt / Pepper
4 oz. Low Sodium Chicken Broth
Low Fat Sour Cream

Preheat oven to 350 degrees
Arrange Peppers in a baking dish
In a medium size bowl add blacks beans, avocado, onion,
jalapeno, and Franks Red Hot Sauce
Toss to incorporate making sure avocado is well Incorporated into mixture
Season with cumin and salt/pepper
Adjust seasoning as desired (adding more Franks Red Hot for a spicier flavor)
Evenly stuff each pepper with mixture
Pour chicken broth around peppers
Bake for 40 minutes
Allow peppers to cool 5 minutes
Top with low fat sour cream

Black Friday...

Happy Black Friday!  Most of us are doing one of two things today...shopping or relaxing. If you are shopping I hope you find the best deals imaginable on all of your treasures.  If you are relaxing I hope it is with someone you love and in your own home.  

At some point today you will open the fridge and eat left overs from yesterday.  Left overs you made or left overs you took from someone's house.  Just remember turkey can get boring and I can help.  E-mail me at forkfulofsimplicity@gmail.com if you are looking for a creative way to change up some of your left overs!  I love questions and I look forward to hearing from you.  

Artichokie Pasta..

Happy Meatless Monday!  Let's think outside of the meat box and make this amazing, delicious, fast, and most important meatless meal tonight for supper...Enjoy!

Artichokie Pasta

1 lb. of Pasta (your choice)
1 Can of Artichoke Hearts
Extra Virgin Olive Oil
Salt / Pepper
Parmesan Cheese

Cook pasta according to directions
While pasta is cooking place the artichokes, with the water, into the food processor
Pulse artichokes into small pieces
Drain pasta
Add artichokes to pasta
Season with salt/pepper
Drizzle with Extra Virgin Olive Oil
Sprinkle with Parmesan Cheese

Soup Season So Soon?!?

If you know me, follow my blog, or occasionally visit you know that I LOVE soup season.  There is no designated time for soup season it happens every year and when I designate the start.  Last soup season happened in January this soup season started last night!  

What sparks the kick off of soup season in Forkful of Simplicity's kitchen you might ask...well the criteria is simple...is is cool enough outside, is is going to remain cool outside (this one is questionable), do we need something to warm the soul and the belly, and when was the last time we ate soup.  All very valid points for soup don't you think?  

• Last night was cool outside actually it was gloomy, dank and dreary...check 

• Is it going to remain cool outside...questionable but the forecast shows yes for a few more days...check

• Do we need something to warm the soul and the belly...check, check

• I have no idea when the last time we ate soup was...check!  

To the soup file I went and came across a very different take on lentil soup.  Middle Eastern Lentil Soup.  It was so easy to make and required so few ingredients it was the perfect match for my eggplant sandwiches on, fresh from San Francisco, sour dough bread.  

So celebrate Soup Season along with me and treat yourself to a bowl full of goodness tonight with this amazing, easy and delicious soup. Enjoy...and according to my husband it went nicely with his seasonal pumpkin ale!  

Middle Eastern Lentil Soup

1 Cup Dried Lentils

2 Tablespoons Olive Oil 

1 Small Onion (diced)

1 Medium Red Bell Pepper (diced)

Salt / Pepper

1/2 Teaspoon Ground Cumin

1 Teaspoon Whole Fennel Seeds

1/4 Teaspoon Red Pepper Flakes 

4 Cups Chicken Broth 

1 Tablespoon Lemon Juice 

Plain Yogurt 

Pick over lentils

Rinse, drain and set aside 

Heat stock pot over medium heat 

Coat the bottom of the pot with olive oil

Add onions and peppers 

Season with salt / pepper 

Cook for 5 minutes 

Add lentils 

Season with cumin, fennel seeds, red pepper flakes  

Stir to coat add chicken broth 

Bring to a boil 

Reduce heat to low 

Cover and simmer 30 minutes 

Stir in lemon juice 

Spoon desired amount of soup into bowls 

Top with 1 tablespoon of yogurt 

What's For Lunch...

I decided I was having a macaroni for lunch today and am I so glad I did. I just created a recipe that was so fast, fresh and delicious. I am still eating it while I am typing this blog post - I am that excited to share it with you!  Chances are you probably cannot just whip it up, like I just did, because you are at the office or on the road but you can surely make it tonight when you get home for an amazing alternative to that turkey and cheese on rye.


This recipe was created from the ingredients I had in the kitchen today.   Elbow macaroni, chicken peas (left over from the salad I made the other night), fresh cherry tomatoes, basil and some simple seasoning.  What a lunch for me today- I wonder what I will make tomorrow?

Lunchtime Pasta
1/2 lb. Elbow Macaroni
Salt
Lemon Pepper
Extra Virgin Olive Oil
6-8 Cherry Tomatoes (halved)
1/3 Cup Chick Peas (rinsed and drained)
4 Basil Leaves (julienned or torn into small pieces)
Parmesan Cheese


Cook the macaroni according to package and drain well
Place pasta in a bowl large enough to toss 
Season with salt and lemon pepper
Drizzle with oil 
Turn to coat
Add tomatoes, chick peas and basil 
Turn to coat again 
Add more olive oil if needed (the pasta should be coated not swimming)
Optional - top with Parmesan cheese
Enjoy...

Martini's For Everyone...

Not too much more to say than Bikini Martini's for the Summer Season...Enjoy!  

1 oz. Coconut Rum 

3/4 oz. Vodka

1 oz. Pineapple Juice 

1 Dash Grenadine Syrup 

Combine rum, vodka, pineapple juice in a drink shaker 

Shake firmly until frothy

Pour in a Martini glass

Add a touch of grenadine in the middle 

Jersey Shore...

It is the last weekend before Memorial Day at the Jersey shore...who has plans.  Well if you live in New Jersey I am sure you have a plan.  A BBQ, a trip to the beach, drinks and more drinks with friends at a bar.  For all of you who have not expereinced a Jersey shore weekend or a Jersey summer you do not know what your missing.   There are no words to help me describe it to you you just have to see it to believe it.  I for one live at the shore and can enjoy the beach, the ocean, fresh crab caught crabbing, clams, Barnegat bay scallops, the whole expereince all year long - I am so lucky!

If you have not visited the Jersey shore do yourself a favor and make it a point to do so.  There is nothing like a walk on the boardwalk, Saw Mill pizza in Seaside, drinks at Martell's Tiki Bar in Point Pleasant, the beach on LBI, or the rides and games in Wildwood.  You name it there is something to eat, drink and see anywhere Down the Shore! Happy Almost Memorial Day...

Jersey Shore Crab Dip
***1 Can Crab Meat (drained and picked over)

1 Can Artichoke Hearts (drained and chopped)
1 Clove Garlic (minced)
1/4 Teaspoon Crushed Red Pepper
1 Tablespoon Worcestershire Sauce
2 Tablespoons Mayonnaise
1 Package Cream Cheese (softened)
1 Cup Asiago Cheese (shredded)

In a microwave safe bowl combine all of the ingredients
Place in microwave for 3-4 minutes until hot
Serve with crackers or bread pieces

***Crab claw meat is less expensive than lump crab meat and it is a little sweeter tasting

last Minute Cinco de Mayo Idea...

Just a quick thought...get some friends together tonight and have a small get together.  With a little bit of planning and a little bit of time you can have a party get together in no time.  All you need for tonight:  Corona, Limes, Tortilla Chips and my Black Bean and Corn Salsa.  Alternatively with this recipe, grill up some chicken and use this salsa as a side dish.  Nothing too fancy...beer, good company and some great food.  Enjoy and have fun!

Black Bean & Corn Salsa

1 Can Black Beans (drained and rinsed)
1 Can Corn (drained and rinsed)
1 Red Bell Pepper (seeded and diced)
1 Jalapeño (optional; seeded and sliced thin)
1/2 Small Red Onion (diced)
2 Tablespoons Vegetable Oil
2 Teaspoons Hot Sauce
1 Lime (juiced)
Cilantro (a small handful chopped)


In a medium size bowl combine all ingredients
Let stand 15 minutes before serving

***this recipe can be made ahead of time and refrigerated  

Meatless Entree...

Does the idea of cutting meat out of your menu rotation scare you or entice you?  It is very easy to do, it just takes a little planning and with the help of Forkful of Simplicity and this blog it is all very possible.  There are so many options for a meatless supper...pasta, veggies, fish.  Meatless entrees are endless and can be just as satisfying as a meal with meat.  Start tonight with Spinach and Feta Pie other wise known as...


Spanakopita

Pam Spray
2 Sheets Puff Pastry (thawed at room temperature)
1 Box Frozen Spinach (thawed with all liquids squeezed)
3 Eggs
1 Cup Cottage Cheese
Low fat Feta Cheese (crumbled)
Salt / Pepper
1/4 Teaspoon Dried Dill

Preheat oven to 400 degrees
Spray a 9x13 pan with Pam Spray
Gently unfold 1 puff pastry sheet and gently place it in the bottom of baking pan
In a medium size bowl mix the spinach, eggs,cottage cheese, feta, salt, pepper and dill
Spread mixture in pan
Top with second sheet of puff pastry
Tuck the corners of the puff pastry
Place pie in oven and bake 35 minutes or until golden brown
Remove from oven and allow to cool for 5-8 minutes before cutting into squares
Enjoy

***Make sure all liquid is squeezed from the spinach, it should be as dry to the touch as possible, this will ensure your pie will not be watery or soggy.

Market Day Thursday...

With Monday being Wash Day, Iron day on Tuesday and Sewing Day on Wednesday we have to find time for the market right and what better day than Thursday.  So here is the list to take with you to the supermarket for tonight's dinner so you do not forget anything:

1.  Precooked Smithfield Pork Chops 

2.  4 Golden Delicious Apples (2 for the recipe and 2 for snacking) 

3.  Onions (if you need them)

4.  Veggie of your choice 

5.  Rice or potato  

6.  A good magazine 

7.  A small, tasty dessert for sharing 

With very little preparation this is the perfect meal to make before cleaning day Friday!  Enjoy...


Sweet and Savory Pork
4 Precooked Pork Chops (Smithfield)
2 Apples (seeded and diced)
1 Medium Onion (diced)
Olive Oil
Salt / Pepper


In a large skillet coat the bottom of the pan with olive oil
Heat pan on medium heat and add onions
Season with salt / pepper
Cook onions until translucent
Add apples and cook for 6-8 minutes
Add pork chops to pan underneath the apple onion mixture
Reduce heat, cover pan and cook till pork is warmed through about 10 -12 minutes

Tasty Tuesday...

A tasty Tuesday night dinner idea.  It is so simple make and so delicious to eat.  Three ingredients is all you need for this dish!  Serve it alongside potatoes and roasted broccoli for a complete meal.  Enjoy!


Boardwalk Pretzel Chicken

4 Boneless and Skinless Chicken Cutlets
Honey Mustard Salad Dressing
1 10oz Package Pretzels

Preheat oven to 350 degrees
Marinate chicken in honey mustard for 20 minutes
***In the meantime crush pretzels in food processor
After 20 minutes take each piece of chicken and coat with pretzels
Place chicken on non stick baking sheet
Bake for 15-20 minutes or until chicken is no longer pink inside and juices run clear

***do not crush pretzels too fine they should resemble small crushed pieces of pretzel
***make sure to discard any unused pretzel crumbs not used to coat chicken

Not Mundane Monday...

Monday sneaks up on us so quickly.  That pesky alarm clock goes off Monday morning and we immediately start thinking about the week - at least I do!  Work, school, kids, lunches, appointments, planning Easter brunch, and the age old questions what to make to dinner.  Given the fact that we are so busy scheduling and planning I have decided this week to give you a recipe everyday.  That's correct a new recipe all week long.  No catch I just want to offer up some new, easy and healthy recipes to ease the daunting dinner menu!  Being that today is Meatless Monday our first recipe of the week is...

Spring Spinach Stuffed Peppers
4 Red Peppers
1/2 Cup Red Wine or Chicken Broth
4 Cloves Garlic (minced)
2 Tablespoons Olive Oil
Salt/Pepper
1/2 Teaspoon Red Pepper Flakes
1 (10 oz.) Box Frozen Spinach (thawed and squeezed dry)
1 (4 oz.) Container Low fat Feta Cheese

Preheat oven to 350 degrees
Remove the stem and seeds from each pepper
Season the inside of each pepper with salt/pepper
In a baking dish add red wine or chicken stock
Place peppers upside down in baking dish
Bake for 30 minutes
Meanwhile in a skillet over medium heat add olive oil and garlic
Season with salt/pepper and cook till garlic till fragrant about 4 minutes
Add red pepper flakes and spinach
Stir to incorporate garlic with spinach
Cook till spinach is warmed about 10 - 12 minutes
Remove from heat to cool
Add feta cheese to spinach mixture
Remove peppers from oven allow to cool for 5 minutes
Stuff peppers with spinach mixture and return to baking dish
Cover with tin foil and bake for an additional 15-20 minutes
Cool and serve warm

What Day Is Today...

Well of course it is Wednesday but more importantly it is "Prince Spaghetti Day".  This iconic phrase was coined in by the Prince Spaghetti Company and ran for 13 years.  The very famous opening scene was an Italian woman leaning out of a window on Powers Court in the North End of Boston yelling for her son Anthony to come home and eat spaghetti.  So join Anthony and run home tonight for a big bowl of delicious spaghetti and celebrate Wednesday as Prince Spaghetti Day!  Enjoy...


Prince Anthony's Spaghetti 
1 lb. Spaghetti Pasta
1 Pint Grape Tomatoes
Salt/Pepper
Olive Oil
10 Cloves Garlic (peeled)
1 Handful Fresh Basil (torn into bit size pieces)
Extra Virgin Olive Oil
Parmesan Cheese


Preheat oven to 350 degrees
Spread tomatoes on baking sheet
Season with salt/pepper
Coat with olive oil
Place garlic cloves on top of tomatoes (this will ensure garlic will not burn during roasting)
Roast for 20 minutes
Meanwhile cook and drain pasta
Season pasta with salt/pepper
Remove tomatoes and garlic from oven
Cool for 5 minutes
Give the tomatoes and garlic a rough chop
Toss pasta with roasted tomatoes and garlic
Add basil and drizzle with extra virgin olive oil
Toss and serve warm with Parmesan cheese

Our Newest Addition...

A brand spankin' new Crock-Pot The Original Slow Cooker!  But wait is it a crock pot or a slow cooker???

Most of us, me included, have no idea the difference between a crock pot and a slow cooker so to answer the burning question...Crock-Pot is the trademarked brand name for the Rival brand of slow cookers.  Ah ha BUT the glaring difference between a crock pot and a slow cooker is the location of the heating element.  Crock pots have the heating element housed in the sides of the appliance base so the heat surrounds the food while the slow cookers heating element is in the bottom of the appliance base heating the food from the bottom.  Slow cookers might also have a thermostat for a wide range of temperatures.    Either way they both perform the same function...gently cook food low and slow giving us tender and succulent meals each and every time we plug it in.

The Crock-Pot / Slow Cooker is a great weeknight option for busy cooks.  It is optimal for tougher cuts of meat, great for soups, side dishes stay warm, and the smell that lingers in the house just screams comfort.

So go break out that Crock Pot / Slow Cooker you have stashed in the pantry and look for some of my favorite crock pot / slow cooker recipes in February!