Easy Eggs Benedict with Blender Hollandaise

When I go out for brunch, my favorite thing to order is Eggs Benedict. Its the perfect combination of savory and salty. I have to say, I am quite addicted!

One morning, I got up much earlier than Justin and I felt like surprising him with a seemingly complication breakfast – but it wasn’t. It was actually really easy to make!

It might have helped that I have an egg poacher. Boy do I love my egg poacher!

Hollandaise sauce is notoriously hard to make. There’s a bunch of whisking and exact measurements involved in the traditional method. I used the cheater method: the blender method.

Separate the eggs, yolk from white.

Blend up egg yolks and lemon juice together. While the blender is running, pour in the butter and blend until a thick sauce forms. That’s really all there is to it!

I decided to make these eggs bennie a smoked salmon version. HMM! Smoked salmon is one of my favorite foods of all time. It is soooo amazing! It is even more amazing when taking part in a rock awesome homemade eggs bennie morning.

I served the Eggs Benedict on toast, because I did not have any English muffins. No biggie. It turned out so well. I recommend you surprise your sleeping sweetheart with these the next chance you get!

Jacquie’s Awesome Homemade Eggs Benedict (Courtesy of Bon Appetit!)

You will need:

For the Eggs Benedict:

2 eggs

4 pieces of smoked salmon

2 pieces of toast


For the sauce:

1 1/4 cups (2 1/2 sticks) unsalted butter, cubed

2 large egg yolks

2 Tbsp. fresh lemon juice, plus more

Kosher salt and freshly ground black pepper

Begin poaching eggs in egg poacher. Keep a close eye, so not to overcook. Fill a blender with hot water; set aside. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. Put egg yolks and 2 Tbsp. lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice. Assemble Eggs Benedict, laying toast, then smoked salmon, then poached egg. Top with hollandaise sauce. Serve immediately and enjoy!

Crockpot BBQ pulled chicken

I love my crockpot. On super busy days where I feel like I do not even have time to think of dinner, it works wonders! It is by far one of my favourite kitchen contraptions.

I’ve made BBQ pulled chicken in the crockpot before, but I’ve never recorded the recipe before. Here it is!

Some BBQ pulled chicken recipes takes no more than a bottle of BBQ sauce and a few pieces of chicken. I decided to make a more intricate recipe, with more tasty ingredients.

This recipe is also awesome to make the day before, then just pop the ingredients in the crockpot the next morning.

I used whatever bits if chicken I had in the freezer, a mixture of chicken breasts and thighs.

In the crockpot it went. hmm!

When I got home from work, all I had to do was pull the chicken and let it sit for 5 more minutes.

Then it was ready to serve with melty cheese on top, with a glass of wine on the side, to class it up a little. 🙂

This recipe makes for a very tasty and quick meal. It is definitely a staple in our house!

Jacquie’s Tasty Crockpot BBQ pulled chicken

you will need:

1/2 cup bbq sauce

1/2 cup ketchup

1/4 cup cider vinegar

1 tsp paprika

1stp onion powder

2 tsp chili powder

2 tsp dried mustard

1/4 cup brown sugar

2 garlic cloves, crushed

1 medium onion, diced

1 orange pepper, diced.

2 chicken breasts

2 chicken thighs

4 whole wheat buns and cheese slices, for serving.

Combine first 11 ingredient in a tupperware container the night before. In the morning, add chicken and sauce to crockpot. Cook on low for 7-8 hrs. When cooked, “pull” chicken with two forks and let rest in juices for 5 minutes before serving on a whole wheat bun, topped with cheese slices. Enjoy!

Beef and Chicken Vermicelli Noodle Bowl

I felt like it was time for a new recipe again! Justin and I have been eating a lot of vermicelli noodle bowls lately, and while enjoying one last week, I realized just how easy it would be to make these at home! So I ventured to find a wicked recipe and make these bad boys at home. It turned out so well. I think I found a new staple recipe!

First things first, you have to whip up your marinade for the meat. It takes fish sauce, Worcestershire and soy sauce, ginger garlic and brown sugar. Mix all together and let your meat marinade for 24 hours, at least!

Here is the marinade, all ready to go.

And here is the steak, already cut up in tasty marinading pieces!

Here is the chicken and beef after sitting in the marinade for a night and day in the fridge, now ready to be cooked up for the noodle bowls!

I cooked them at the same time in the skillet.

While the meat is cooking, cook up the vermicelli noddles. These noodles cook so fast! All you have to do with them, really, is quickly dunk them in boiling water and then they are done. Don’t leave them too long, because they will become very mushy.

The next thing to put together is the dipping sauce to pour over the bowl. Very simple and very delicious. Fish sauce, lemon juice, sugar and Thai chili paste.

Assemble your bowls by adding some julienne cucumbers , lettuce, bean sprouts and chopped peanuts. Pour sauce over top of the bowl and enjoy, a lot! Make extras, you will want leftovers!!

Jacquie’s Tasty chicken and beef vermicelli noodle bowls

You will need:

For the marinade:

1 tbsp soy sauce

1 1/2 tbsp Worcestershire sauce

2 tbsp fish sauce

1 tbsp brown sugar

2 garlic cloves, minced

1 tsp ginger

2 chicken breasts, sliced into small pieces.

1 steak, sliced into small pieces.

1 package of vermicelli noodles

1 small julienne cucumber

1 small package of bean sprouts

10 peanuts, crushed.

2-3 crunchy lettuce leaves

for the dipping sauce:

1/4 cup fish sauce

1/4 cup lemon juice

1/4 cup white sugar

1 tsp Thai chili paste.

Combine all ingredients for the marinade. Cut chicken and beef into small pieces and marinade for 24 hrs. Bring to room temperature and cook in a skillet until done. While cooking, prepare vermicelli noodles, julienne cucumbers, crush peanuts and prepare dipping sauce. Serve chicken and beef on top of vermicelli noodles. Top with cucumbers, lettuce, bean sprouts, peanuts and dipping sauce.