Oreo Pie

 This pie became a family favorite when I was pregnant and very sick.  I bought the No Bake Oreo dessert so Kevin could make a birthday treat for Anne...it's now become the most-often requested pie by our kids!  The recipe is no longer on the box, so here's my best attempt at recreating it.

No Bake Oreo Dessert

• 1 No Bake Oreo Dessert Mix
• 3 T melted butter
• 1 1/2 cups cold milk
• 1/2 tub frozen whipped topping, thawed

1. Make an oreo pie crust, combine oreo crumbs (bag 1) with melted butter and press into a 9-inch pie plate.  (Optional you can bake the crust for a more toasted flavor.  Bake at 350 for 8 minutes, let cool completely before filling).
2. Beat pudding mix (bag 2 approximately 5.75 oz of pudding mix) and milk in large bowl with wire whisk for 2 minutes until thick.  Fold in whipped topping.  Fold in half of the chopped oreos (bag 3).
3. Pour and smooth out in pie crust.
4. Refrigerate 4-24 hours or until firm.  Top with remaining whipped cream (optional) and chopped oreos before serving.  Keep refrigerated.

Oreo Pudding Option

• 2 packages (4 oz each) cookies 'n creme instant pudding
• 2 1/2 cups cold milk
• 1 tub (8oz) frozen whipped topping, thawed divided
• 1 nine inch oreo pie crust
• 5-6 oreos chopped

1. Beat pudding mixes and milk in large bowl with wire whisk for 2 minutes until thick.  Fold in whipped topping.
2. Pour and smooth out in pie crust.
3. Refrigerate 4-24 hours or until firm.  Top with remaining whipped cream (optional) and chopped oreos before serving.  Keep refrigerated.

Zucchini Texas Sheet Cake

Delicious moist and fluffy chocolate zucchini cake with a rich buttermilk chocolate frosting that comes together in under an hour.  Adapted from dashofsanity.com

INGREDIENTS:

Cake
2 cups sugar
¾ cup oil
3 eggs
1 teaspoon salt
1 ½ teaspoon baking soda
½ cup cocoa powder
1 teaspoon cinnamon
1 ½ teaspoon baking powder
2 teaspoon vanilla
2 ½ cups flour
½ cup milk
2 cups grated or shredded zucchini* (about 10 ounces dry zucchini).

Frosting
1/2 cup butter
6 tablespoons buttermilk
4 tablespoon cocoa
1 tablespoon vanilla
3 3/4 cups powdered sugar

INSTRUCTIONS

Preheat oven 350 degrees. Prepare a jelly roll pan by spraying a baking sheet with cooking spray. Set aside.

Blend together sugar, oil, and eggs in mixer until thickened.  Add vanilla. 

In a separate bowl whisk together flour, salt, baking soda, cocoa, and cinnamon and baking powder. 

With the mixer on medium, add flour mixture to the sugar and egg mixture. Then slowly add milk and *zucchini until well combined.

Pour into prepared pan. Bake for 18-20 minutes.

In a microwave safe medium sized mixing bowl add the butter, cover, and heat for 1 minute in the microwave.

Remove from microwave. Stir in vanilla and buttermilk, place back in the microwave and heat for 30 seconds, stir, then heat for another 30 seconds, stir, heat for 30 seconds and stir and then heat for another 30 seconds.

Remove from microwave and stir in cocoa and powder sugar, until well combined. Place back in the microwave and heat for 30 seconds, stir. Heat for another 30 seconds and stir, repeat 1 more time if needed until frosting is smooth and there are no clumps.

Pour over cake while cake and frosting are still warm, and spread evenly.

Can serve warm or at room temperature. 

*zucchini prep.  I usually shred zucchini in a food processor.  Then put it in a thin kitchen towel and wrap it up like a candy or tootsie roll and wring out all the extra moisture.  

Za'atar Chicken Thighs and Roasted Green Beans

Adapted from a Martha Stewart recipe this is one of our family's FAVORITE dinners.  Nice enough to serve company, but simple enough to make on a weekday.  The chicken is super moist, and the green beans are delicious.  We don't always do the roasted pita, but that is a nice extra touch!

INGREDIENTS:
1 lemon, quartered
3 lbs bone-in skin-on chicken thighs, (about 4-6 thighs)
2 1/2 Tablespoons of Za'atar spice
3 T olive oil
2 t salt
1/2 t pepper

1 lb green beans
1 clove of garlic minced or 1/4 t garlic powder
2 T olive oil
1/2 t salt and pepper
3-4 pitas (optional, omit for gluten-free)

1.  Preheat oven to 450 with rack in the upper third of the oven.  Place baking sheet in the oven to preheat.
2.  Quarter lemon.  Pat chicken thighs dry, then transfer to a large bowl.  Toss and coat with 2 1/2 T of za'atar, lemon quarters, 3 T olive oil, 2 t salt, and 1/2 teaspoon of pepper.
3.  Place lemon quarters and chicken on preheated baking sheet, skin side up.  Roast until chicken is cooked through 18-20 minutes.
4.  While the chicken is cooking, trim ends of green beans.  Toss the green beans with 2 T olive oil, 1/2 t salt and pepper and garlic.  (Optional) cut pitas into 1-inch pieces.
5.  When chicken is cooked through, add green beans to baking sheet around the chicken (remove lemon wedges if more room is needed).  Roast until green beans are barely tender about 5 minutes.  Then switch the oven to broiler.  Broil on the top oven rack until the chicken is crisp and the green beans are cooked about 2-3 more minutes.  Watch closely. Transfer chicken thighs to a plate to rest.
6.  Add pitas to baking sheet if using, stir to coat in the pan juices.  Broil on the top oven rack until lightly toasted with the green beans for 1-2 minutes.  Stir then broil again for 1-2 more minutes.  Watch closely.

*NOTE: In a pinch, I've used a half of an orange instead of lemon and still tasted great.

Sweet Balsamic Glazed Pork Loin Roast {Crockpot}

The pork recipe is adapted from Mel's Kitchen Cafe.  I add the onion to prevent the bottom from burning and getting dried out.  Also, this recipe doubles wonderfully (i.e. I put 2 roasts in at the same time and double everything else accordingly and then cook it on high for 3 hours and then low for another 5-6 hours).  I do not like using tenderloin.  And I prefer the hint of garlic in the glaze instead of in with the roast which can lend a bit of the the over-cooked spices flavor from the garlic being in the crockpot.  I've never tried it in my InstantPot, but she has directions for that option.

INGREDIENTS

PORK:
 3 pounds boneless pork loin or pork sirloin roast, trimmed of large fat pockets
 1 teaspoon herbes de provence (basil, majoram, thyme, sage, savory, and rosemary)
 1/2 teaspoon coarse, kosher salt
 1/2 teaspoon coarse black pepper
 1/2 teaspoon 21 seasoning salute (or sub some garlic and onion powder)
 1/2 cup chicken stock
 1 onion cut into 3/4 inch wedges

GLAZE:
 1/2 cup brown sugar, light or dark
 1 tablespoon cornstarch
 1/4 cup balsamic vinegar
 1/2 cup water
 2 tablespoons soy sauce
 1 clove garlic, finely minced or crushed


INSTRUCTIONS
In a small bowl, combine the spices, salt, & pepper. Rub the spices all over the roast.  Cut up the onion.  Place the onion wedges on th bottom of the slow cooker. Place the pork roast on top of the onions add the 1/2 cup chicken stock carefully on the sides so as not to pour off the salt spice rub. Cover and cook on low for 8 hours.

Near the end of cooking time, whisk together all the ingredients for the glaze in a small saucepan and bring the mixture to a boil. Reduce the heat, and simmer, stirring occasionally, until the glaze thickens, 2-3 minutes. Season to taste with a pinch of salt and pepper and add the garlic clove, if needed/desired. Keep warm until ready to use.

Remove the pork from the slow cooker or Instant Pot. Shred the meat into pieces and place on a platter or plate. Drizzle the glaze over the pork and serve immediately.

2 Minute Chocolate Microwave Mug Cake

Not all microwave mug cakes are created equal.  This is hands down our favorite.  Delicious with a scoop of ice-cream.  It is pretty rich--so we usually split one mug between 2-3 people.  Adapted from Mel's Kitchen Cafe.

INGREDIENTS:
1/4 cup all-purpose flour
5 tablespoons sugar
2 tablespoons cocoa powder
1 egg
3 tablespoons vegetable oil (or melted coconut oil, or half and half)
2 tablespoons semisweet chocolate chips
1 tablespoon nutella or peanut butter (slightly warm or melted is ideal)
Dash of vanilla and salt

DIRECTIONS:
Spray a mug with nonstick spray. Whisk all the ingredients together in a small bowl, pour into a mug. Microwave the cake on high until puffed about 2 minutes (watch closely because microwaves can vary in strength).   Err on the side of under-microwaving slightly and serve immediately since the texture gets a bit spongy as it cools.

Thick and Chewy Chocolate Chip Cookie Bars (aka "Pan Chewies")

This is one of the first recipes my girls ever made on their own.  Quick and easy to throw together--just one bowl, no mixer...and the result is the perfect thick and chewy chocolate chip cookie bar.  Adapted one of a recipe swap recipe (Cyndi) and Mel's Kitchen Cafe.  The perfect last minute dessert that is quick to make and tastes great.


INGREDIENTS:

• 12 tablespoons butter (1 1/2 sticks), melted and cooled slightly 
• 1/2 teaspoon salt 
• 1/2 teaspoon baking soda 
• 1 cup (7 ounces) light brown sugar 
• 1/2 cup (3 1/2 ounces) granulated sugar 
• 1 large egg 
• 1 large egg yolk 
• 2 teaspoons vanilla extract 
• 2 cups + 2 tablespoons (10 1/2 ounces) all purpose flour 
• 2 cups chocolate chips or chocolate chunks (any kind-- 1 1/2 cups semisweet and 1/2 cup butterscotch is our favorite)

DIRECTIONS:

1. Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. 
2. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray. 
3. In a large bowl, whisk together the melted butter, salt and baking soda together until well combined. 
4. Add the brown sugar and granulated sugar and whisk well. 
5. Add the egg, egg yolk, and vanilla and mix well. 
6. Add the flour. Using a large wooden spoon start folding the flour into the wet ingredients. 
7. After a few stirs (with streaks of flour remaining), add the chocolate chips and mix until just combined--until no dry streaks remain.  Take care not to overmix.  The dough can get really thick, so sometimes it's easier to finish mixing by hand.  
8. Press the batter evenly into the prepared pan, spreading into all the corners 
9. Bake until the bars are light golden brown on the edges, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. 
10. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into squares and serve.

Breadsticks

This is the recipe I usually use to make breadsticks.  We also like the one from Mel's Kitchen Cafe.  We save the garlic butter sauce from when we order pizza from Papa John's and use that to brush on the breadsticks before baking.  

DOUGH

• 1 (1/4 ounce) package active dry yeast
• 4 1⁄4 cups all-purpose flour, plus more for dusting
• 2 tablespoons unsalted butter, softened
• 2 tablespoons sugar
• 1 tablespoon fine salt

TOPPING

• 3 tablespoons unsalted butter, melted
• 1⁄2 teaspoon sea salt
• 1⁄8-1⁄4 teaspoon garlic powder
• 1 pinch dried oregano

Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.

Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch pieces. Knead each piece slightly and shape into a 7-inch long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.

Preheat the oven to 400 degrees F.

Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt.

Bake until slightly golden, about 15 minutes.

Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano.

Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

Blue Ribbon Chili

Tastiest and easiest chili ever!  This won our ward chili cook-off, from my friend Darcy who got it from allrecipes.

2 pounds ground beef
1/2 onion, chopped
1 t black pepper
1/2 t garlic salt
2 1/2 cups tomato sauce
1 (8oz) jar of salsa
4 T chili seasoning mix
1 (15oz) can light red kidney beans, drained and rinsed
1 (15oz) can dark red kidney beans, drained and rinsed.

1.  In a large saucepan over medium heat, combine the ground beef and onion and sauce for 10 minutes or until the meat is browned and the onion is tender.  Drain grease.
2.  Add the pepper, garlic salt, tomato sauce, salsa, and chili seasoning.  Mix well.  Add the kidney beans.  Reduce heat to low and simmer for at least an hour

Quick Garlic Alfredo Sauce

This is a great quick alfredo sauce.  We love to serve this with pasta, kielbasa sausage and steamed or sautéed veggies.  Sometimes we also mix it with marinara to make a pink sauce.  Adapted from Mel's Kitchen Cafe.

INGREDIENTS:

2 tablespoons butter

3 cloves garlic, finely minced or pressed through a garlic press

4 ounces cream cheese, softened and cut into 6 pieces (see note)

1 cup milk (see note)

3 ounces Parmesan cheese, grated (about 1 cup)

1/2 teaspoon ground black pepper

1/2 teaspoon salt, more to taste, if needed

DIRECTIONS:

In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn.

Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste.

Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency.

Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over hot, cooked noodles.  Makes 2 cups of sauce.

NOTES:

1% milk in this sauce and it works great for our tastes. Also, you can use regular or low-fat cream cheese. The low-fat cream cheese gives it a slightly, very slightly grainy texture, the full-fat cream cheese offers a very creamy texture.

Quick Creamed Corn

Makes about the same amount as 2 cans of creamed corn that I use in this favorite soup recipe.

32 ounces frozen whole kernel corn (2-16 ounce packages or 4-6 cups of frozen corn)
1 stick butter (1/2 cup)
1/2 cup Whipping cream
1 tablespoon sugar salt and pepper to taste

1. Place butter in large skillet over medium heat to melt.
2. Add frozen corn.
3. Stir and continue cooking over medium heat for a few minutes, until mostly thawed.
4. Add in whipping cream and sugar, salt and pepper to taste. Continue cooking over medium heat, stirring constantly to prevent cream from scorching, for ten to fifteen minutes, until corn is cooked through and sauce is thick.

Rice Krispie Treats, with brown butter and vanilla

This our family's favorite rice krispie treat recipe. Browning the butter and adding the vanilla makes them have a little extra je ne sais quoi that makes them irresistible.  Adapted slightly from Mel’s Kitchen Cafe.

INGREDIENTS
 8 tablespoons (1 stick) butter
16 ounces large marshmallows or 6 1/4 cup mini marshmallows
1 teaspoon pure vanilla extract
Pinch coarse, kosher salt or sea salt
9 cups crisp rice cereal (i.e. Rice Krispies)
Sprinkles (optional)

DIRECTIONS
Butter or spray the bottom and sides of a 9X13-inch pan. Set aside.

In a large saucepan, melt the butter on low heat and let it cook until the solids start to turn golden brown and it smells caramelly and fragrant.

Add the marshmallows and cook on low, stirring constantly until essentially all melted.  Add the vanilla and salt and stir to combine. Remove the pan from the heat.  In a large bowl put half the rice krispies, then scrap in the marshmallow butter mixture, and then add the other half of the cereal.   Stir until evenly combined. Scrape the mixture into the 9x13 pan and using lightly greased spatula, lightly press the mixture into the pan (mashing them too hard and you'll end up with very firm rice krispie treats - so use a gentle hand if you want them chewy).  Add sprinkles on top if desired.  Let cool before slicing into squares.

Easy Chicken Crescent Rolls

This is a quick dinner that uses up leftover turkey or chicken.  From my mom.

INGREDIENTS

• 3oz cream cheese, softened

• 2 T butter, melted

• 2 cups diced cooked chicken or turkey

• 1/2 t salt

• 1/4 t pepper

• 2-3 T milk

• 1 T chopped chives (or a bit of onion seasoning and dried parsley)

• 2 cans crescent rolls

• 1 T melted butter

• 2 T seasoned bread crumbs

DIRECTIONS
1.  Blend cream cheese and butter in a large bowl.
2.  Add chicken, salt, pepper, milk and chives.  Mix well.
3.  Separate crescents into triangles, spoon chicken mixture at base of each triangle and roll up.
4.  Brush the top of each crescent with butter and sprinkle with bread crumbs.
5.  Place on baking sheet and bake at 350 for 15-20 minutes until golden brown.

Cornmeal Crusted Tilapia

I got this recipe from my friend's blog: My Predilections who adapted it from Martha Stewart's Everyday Food.  It's a keeper!  We've made this several times--it's my new go to recipe for fish and a quick healthy delicious dinner.  The Tilapia is a great mild fish.  With this recipe even my pickiest eaters eat it and the rest of us are vying for seconds.

2 pounds tilapia, fresh or thawed from frozen
2/3 cups cornmeal
2 tablespoons paprika (I've also subbed chili powder or chipotle powder in a pinch but used less since they're both spicier).
salt and pepper to taste (about 1 tsp kosher salt and about 1/4 tsp pepper) 
4-6 tablespoons olive oil, divided.

DIRECTIONS:
1. In a large 12 inch skillet heat 2-3 tablespoons oil over medium high heat.
2.  In a shallow dish, combine cornmeal, paprika, salt and pepper with a fork or whisk until blended.
3.  Coat each side of the fish fillet in the cornmeal and place in the hot frying pan. (I fit 3-4 at once without crowding). Cook for three minutes. Flip. Cook for three minutes more or until golden brown and crispy. The texture should be firm and will flake a little when you cut into it. Remove to a warm plate.
4.  Repeat with second batch of fish. This recipe makes 8-10 fish fillets.

Quick Black Beans

A quick and tasty way to serve black beans!  From My Predilections.

1 can black beans rinse and drained
1/2 teaspoon garlic salt
1 teaspoon olive oil generous
dash of cumin (to taste)
red pepper flakes (optional)

 Place the beans in a small bowl. Microwave on high for one to two minutes or until heated through (microwave times vary). Stir in the garlic salt, olive oil and cumin (and optional red pepper flakes).

Quick Donut Holes

Amazing donut holes that come together quickly (less then half an hour).  We love them best warm and with cinnamon sugar.

Ingredients
oil ( for frying)
2 cups all-purpose flour,
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 cup vegetable oil or coconut oil, melted
3/4 cup milk
1 egg
1 teaspoon vanilla


 Directions
1. Heat oil to 350 degrees.  (I used about 1/2 a quart in a 9 inch cast iron skillet)
2. Mix flour, sugar, baking powder, salt, nutmeg and cinnamon until thoroughly blended.
3. Add oil, milk and egg and mix well.
4. Using a small cookie scoop, drop balls of dough into the hot oil being careful not to overcrowd the pan (about 4 at a time).
5. Fry until light brown on both sides turning once. 
6. Drain well on paper towels or brown paper bag.
7.  Put in brown paper sack with cinnamon sugar or powdered sugar and shake to coat.  (You can do 1-2 at a time).

Quick Philly Cheesesteak Subs

A favorite dinner on a Friday night when we don't make homemade pizza on our favorite whole wheat crust.  Great served with sweet potato fries, fruit, or a salad.

INGREDIENTS
 2 tablespoons butter or oil
1 onion, halved and sliced into thin half moons
1 pepper (I have used red, green, orange, or yellow)
2 garlic cloves, finely minced
1/4 teaspoon dried oregano
2 tablespoons A-1 steak sauce
1 pound deli roast beef, cut into 1/2-inch strips
Salt and pepper
Whole wheat hotdog buns (about 6) s
8 slices provolone or havarti cheese

DIRECTIONS

Preheat the broiler in your oven and adjust a rack to the upper-middle position.

In a large skillet, melt the butter, add the onion and peppers and cook until softened and golden, about 8 minutes. Stir in the garlic and oregano and cook for a minute, until it smells fragrant. Add the A-1 sauce and the beef, stirring well to coat the beef with the sauce and onion/butter mixture. Cook until the meat is heated through, about 2 minutes. Season with salt and pepper. Place the sliced rolls on a rimmed baking sheet. Divide the beef mixture among the rolls. Top with the cheese and broil until the cheese is melted, about 2 minutes (don’t even take your hand off the oven door handle – stand right there so they don’t burn!). Serve immediately.

Recipe Source: adapted from Cook’s country April/May 2010

Korean Beef and Rice {Or Quinoa}

Good in lettuce wraps or we line our bowls with romaine lettuce, scooped in some quinoa/rice and a spoonful of the meat mixture.   Adapted from Mel's Kitchen Cafe.

 INGREDIENTS
1 1/2 pounds ground turkey or beef
3 cloves garlic, finely minced
Salt and pepper

1/4 cup brown sugar
1/2 cup low-sodium soy sauce
1/4 cup low-sodium chicken or beef broth
1 tablespoon sesame oil
1/2 teaspoon red pepper flakes (or more to taste)
1/4 teaspoon ground ginger or 1 teaspoon finely chopped fresh ginger

1-2 cucumbers finely diced
2-3 carrots shredded
3-4 cups cooked rice or quinoa for serving

DIRECTIONS
If you don't have leftover rice/quinoa, start cooking rice according to package directions (usually about 15-17 minutes cooking time).  If using leftovers, put rice in microwave about 5 minutes before serving stirring every 2-3 minutes.

In a large, 12-inch nonstick skillet over medium heat, add the meat, garlic and 1/4 teaspoon salt and pepper. Cook, stirring to break the meat into small pieces, until the meat is cooked through and crumbly, about 7-10 minutes. Drain any excess grease. In a liquid measuring cup or bowl, whisk together the brown sugar, soy sauce, broth, sesame oil, red pepper flakes and ginger. Stir the sauce into the meat and simmer over medium heat for 5 minutes or so. Serve in a lettuce wrap over warm cooked rice or quinoa, topped with the carrots and cucumbers.

Hawaiian Haystacks

I am not a cream of chicken soup fan normally, but the whole family loves this recipe.  (If you want you can make your own cream of chicken soup.  I like this recipe).

2 cups chopped, cooked chicken (like rotisserie)
1 cup sour cream
1 cup cream of chicken soup
1/2 cup milk
1/2 tsp garlic powder
salt and pepper

4 cups cooked brown rice/quinoa

shredded cheese
chow mein noodles
pineapple, chopped
mandarin oranges (drained)
red pepper, diced
green onions, diced
coconut (toasted is great)
cashews, chopped

1.  In a sauce pan mix sour cream, cream of chicken soup, and milk until combined.   Stir in garlic powder, salt and pepper.   Add cooked chicken.  Heat until warm.
2.  Serve sauce over rice and top with your favorite toppings.

Quick Warm Chili Cheese Dip

A quick and tasty dip.  Adapted from Sharlene Campbell.

8 oz. of cream cheese, softened
1/2 chopped onion
1 can chill with beans and meat (we like Trader Joe's chili)
1/2+ shredded cheddar cheese


In a glass  9x9 pan or a pie dish soften the cream cheese in the microwave and spread across the bottom.  Top with a layer of chopped onion.  Then spread 1 can of hormel chill on top.  Sprinkle with cheese.  Bake at 350 for 20-30 minutes.  Serve warm with chips or hearty crackers for dipping.

Grilled Asparagus with Poached Eggs

A favorite quick brunch or breakfast for dinner dish.  Adapted from this recipe.

INGREDIENTS
1 bunch asparagus (pencil or standard)
Extra-virgin olive oil or Wegmans basting oil
Kosher salt
4 to 5 ice cubes
2-3 tablespoons white vinegar
3-4 large eggs

DIRECTIONS
Preheat grill to medium high for 10+ minutes.  Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with oil and salt to taste. Grill the asparagus until slightly charred and pliable on all sides, 2 to 3 minutes for pencil or 5 to 7 minutes for standard.

Fill a bowl with cold tap water and the ice cubes. This will be the holding area for the eggs after they have been poached. Keep the bowl near the stove.

Fill a medium saucepan two-thirds of the way with water. Add the 2-3 T vinegar and bring to a boil. Reduce the heat on the burner until the bubbles in the water have subsided. Gently crack and drop each egg individually into a ramekin or small bowl and then slip it the water. Cook the eggs for 3 to 4 minutes. When done, the whites will be cooked through and the yolks will be warm but still liquid. Using a slotted spoon, remove the eggs from the saucepan and place in the bowl of cold water.