Cherry Walnut Baked Brie

Brie is an off-white, soft-ripened cheese, usually made from cow’s milk. It has a bloomy rind of white mold, which is considered to be a delicacy.

What Is Soft Ripened Cheese?

Brie is described as a soft ripened cheese. What exactly is a ripened cheese?

A soft-ripened cheese is a specific style of cheese, this includes the rind, texture of the cheese and how the cheese is aged or ripened.

Cheeses in the soft-ripened category, such as Brie cheese, are also referred to as bloomy rind cheese.

Soft- ripened cheeses ripen from the outside first, closest to the rind, and then slowly ripen towards the middle of the cheese.

If you’ve ever cut into a wheel of brie that is soft and runny around the edges and firmer and white in the very middle, you’ve seen an example of this.

Once you have sliced or cut into a wheel of soft-ripened cheese, it no longer continues to ripen.


Read More Here About The Rich History of Fermented Foods


The Flavor Brie Cheese

The flavor of brie is rich, buttery, fruity, and increasingly earthy with age.

It has a runny, creamy texture and a strong earthy aroma.

Brie originated in Seine-et-Marne France, and is a soft farm house cheese. Authentic French brie though, cannot be imported into the United States.

Why? As it is made with raw milk and would need to be aged for at least 60 days to qualify for U.S. importation.

Unfortunately, that amount of time would render the brie overripe for consumption.

However, France does export a stabilized version of brie that is available in the U.S.

Stabilized French brie is cut before the cheese has matured, giving it a longer shelf life.

And thanks to France we have a stabilized version of brie, giving us a Cherry Walnut Baked Brie.

Cherry Walnut Baked Brie

1 – 8 ounce round or slice of Brie cheese

1/2 cup dried cherries

1/2 cup chopped walnuts

1/4 cup brown sugar

1/4 cup apple juice, unsweetened

French bread baguette, sourdough or similar type bread, sliced and toasted. You can also serve with assorted crackers.

Preheat oven to 350°.

Place cheese in a 9-inch pie plate. In a small bowl, combined cherries, walnuts, brown sugar and juice. Spoon over cheese.

Bake 15-20 minutes or until cheese is softened. Serve with toasted bread or crackers.

Try these recipes with other types of cheeses. The first two are also a soft cheese like brie.

Apple Pecan and Goat Cheese Salad with Maple Apple Dressing

Smoked Bacon And Ricotta Cheese Stuffed Chicken Breasts

Bruschetta with Chicken Salad & Cheddar Cheese

Herb Panko Mozzarella Cheese Sticks


The Real Breakfast Burrito

The Real Breakfast Burrito

The breakfast burrito was invented in 1975 in the southwestern state New Mexico (USA).

In New Mexico it has long been popular to eat your morning eggs and bacon alongside a flour tortilla.

About The Breakfast Burrito

The popularity of burritos in the U.S. first took hold in Southern California around the 1950’s.

The idea of the “breakfast burrito” was first coined in a restaurant in Santa Fe, N.M.

Lower Right Photo: Nick Maryol, owner of Tia Sophias

The restaurant, Tia Sophia’s make the claim to have been the first to put the words “breakfast burrito” on its menu in 1975 (Source).

How To Make A Real Breakfast Burrito

The breakfast burrito or the breakfast wrap is typically composed of breakfast items wrapped inside a flour tortilla.

The breakfast items can include any combination but not limited too are: eggs, potatoes, cheese, salsa, onions, refried beans, sour cream, peppers such as Jalapeños or Serrano chilies among many others, and including meats like bacon or chorizo.


You like Chorizo – Then You’ll love Chorizo Potato Tacos


The tortilla is lightly grilled or steamed to soften it, making it more pliable, and allowing it to adhere to itself.

After warning the tortilla remove it from the heat and place it on a plate.

Once the tortilla is warmed and placed on the plate, start to spoon in the middle of the tortilla the breakfast ingredients you want.

Need some ideas? Try one or all of the following.

Eggs Peppers & Smoked Bacon Breakfast Burrito

Place a tortilla onto a heat proof skillet and add to the middle of the tortilla a handful of Monterey Jack Cheese.

Next place the skillet under the broiler until cheese is melted. Remove from heat and place tortilla onto a plate.

Add two slices of crisp cooked smoked bacon over melted cheese.

Next add two scrambled eggs with 2 chopped mini-sweet peppers.

Wrap into a burrito and enjoy.

Shredded BBQ Chicken & Jack Cheese Breakfast Burrito

Place a tortilla onto a heat proof skillet.

Next add 1 cup of cooked minced chicken meat (breast, thigh, leg your choice) spooned down the middle section of tortilla.

Next add one whole sautéed green onion over meat. Spoon 3 or 4 tablespoons of your favorite bbq sauce over meat and onion.

Next sprinkle a handful of Jack Cheese over bbq sauce and place skillet under broiler until cheese melts.

About 2 minutes on high broiler or 3-4 minutes on low broiler.

Remove from broiler and place tortilla with heated toppings onto a dinner plate.

Wrap into a burrito and enjoy.

Bean and Cheese Breakfast Burrito with Root Vegetables

Spread 3-4 tablespoons of cooked refried pinto beans and 3/4 cup cheese. Could be Monterey Jack, Pepper Jack, and Sharp Cheddar among others.


Deciding on what cheese to use for your breakfast burritoTop Nine Varieties Of Cheese’s Enjoyed By Food Lovers


Place the tortilla in a heat proof skillet and put under a high heat broiler. Leave there for 1-2 minutes or until cheese melts, but not overly toasted.

Remove skillet from broiler and place on stove top.

Next spoon over top of melted cheese 1/4 cup chopped sautéd cherry tomatoes and 1 green onion diced. Add 1/2 cup of some root vegetables shredded (your choice).

With this burrito we used shredded daikon radish and purple carrot.

Next add 2-3 scrambled eggs over vegetable mix.

Wrap into a burrito and enjoy.

Eggs Rancheros

Traditionally known as ‘Huevos Rancheros’ or ranch-style eggs, this Mexican breakfast or brunch recipe is served over fried corn tortillas and topped with a ranchero sauce or salsa.

Then top that with goat cheese or a Mexican queso fresco cheese and cilantro.

It makes for a deliciously yummy dish.

When you cut into them, the egg yolks mix in with everything, the salsa and tortillas.

This dish is to good to miss out on. If you don’t prefer fried eggs – you can make the eggs scrambled instead.

Who Invented Huevos Rancheros

This dish is a breakfast served in the style of the traditional large mid-morning fare on rural Mexican farms.

The general understanding is that Huevos Ranchers or Eggs Rancheros evolved around hundreds of years ago among the peasant or farmer population of rural Mexico.

While there is no real sources to prove this, it does though seem it could be a recipe of Mexico as this dish world wide is most popular among Mexican farm owners and workers.

The ingredients used are readily available to Mexican farmers. Which is masa, tomatoes, onions, chilies, and eggs. These food stuffs are considered typical staples of any Mexican kitchen.

Another thought is, as with many Mexican inspired recipes, Huevos Rancheros became popular in America for the Mexican immigrants who crossed the US board at the state of Texas to work on American farms in the 1950’s.

Read More Here About Mexican vs. Tex-Mex: What is the Difference?


And these immigrants ate the same food stuffs they did on the farms they worked in Mexico. And it is possible that Huevos Rancheros was one such dish.

In most restaurants today in America that serve Eggs Rancheros, it is served with a side of ham and potatoes rather than the traditional avocado slices and pinto beans.


If eggs are your thing for breakfast than you’ll like this deliciously yummy dish – Mexican Huevos Divorciados


Eggs Rancheros

Per person or serving you will need the following –

Avocado oil – refined oil for high heat frying

2 corn tortillas

2 large eggs

1/2 cup Mexican salsa – Find Recipe Here

2 tablespoons of goat cheese or Queso fresco, a Mexican cheese

2 teaspoons cilantro, chopped

In a medium sized skillet over medium high heat, add avocado oil to fill pan 1/4 to 1/2 inch up the sides.

When oil starts to shimmer, using a pair of kitchen tongs, place one tortilla into hot oil and fry on both sides, about 1-2 minutes.

Remove tortilla from pan with kitchen tongs and place onto a plate. Do the same with the other tortilla.

In a medium skillet over medium-high heat add butter. When melted crack in both eggs.

Add one tablespoon of water and place a lid over eggs for exactly 1 minute.

Remove lid and slide perfectly cooked sunny side up eggs onto tortillas.

In the same skillet you cooked eggs, place skillet over medium heat and add salsa. Let salsa hit pan till bubbles start to form.

Remove skillet from heat and move pan back and forth or gently twirl pan until all of the salsa has been warmed, but not burnt.

You will smell the aroma of the chili in the salad as it warms. Pour warmed salsa over eggs.

Now top with cheese and cilantro , if you desire.

Serve and enjoy!!

Here’s more Mexican inspired recipes –

BBQ Chicken Omelet with Salsa & Goat Cheese

Mexican Chicken Tortilla Pie

Traditional Mexican Sopes

How about dessert – Gluten Free Mexican Chocolate Pumpkin Pie


Pecan Crusted French Toast with a Maple-Bacon Syrup

Pecan Crusted French Toast with a Maple-Bacon Syrup

French toast was developed as a way to use day-old stale bread.

French toast recipes are easily scalable. In other words, simply memorize the recipe for 1 serving or 2 slices of bread and then multiply to make more.

The History Of French Toast

Alternative names and variants for French toast include eggy bread, Bombay toast, gypsy toast, and poor knights toast.

The earliest known reference to French toast is in the Apicius, a collection of Latin recipes dating to the 1st century CE, where it is described as simply aliter dulcia, translated “another sweet dish.”

The recipe says to “Break fine white bread, crust removed, into rather large pieces which soak in milk and beaten eggs, fry in oil, cover with honey and serve” (Source).

Is French Toast Of French Cuisine

It was not until the 17th century that the term “French Toast” appeared in England in a book published in 1660, called The Accomplisht Cook, according to The Oxford English Dictionary.

As with French fries, the name “French” does not designate the country of origin of the dish, but rather is referencing the verb “to French” which means “to slice” in Old Irish. Hence, “French toast” or “sliced toast.”

Stephen Block, editor-in-chief of the Kitchen Project, a site specializing in the study of the origins of recipes writes…

“The name sounds good and the French adjective gives it a high-quality connotation. There’s no chance that ‘Lost Bread’ could have worked. And since the dish was successful and the recipe was easy, the name spread.”

Pecan Crusted French Toast with a Maple-Bacon Syrup

4 slices sourdough bread

3 large eggs

1/2 cup heavy cream

2-3 tablespoons butter or coconut oil

2 cups chopped pecans

Maple-Bacon Surup

Pecan Crusted French Toast with a Maple-Bacon Syrup

4 slices of a smoked bacon, could be apple wood or hickory smoked

1 cup real maple syrup

Cut bacon into small pieces and place into a warmed skillet over medium high heat.

Fry until bacon pieces are just crisp, about 4 or 5 minutes.Remove from heat and set aside.

Take about 4-5 tablespoons of bacon fat from skillet and spoon into a small bowl.

Next add maple syrup and bacon bits. Mix in and set aside.

Next spread chopped pecans out on a plate or shallow dish.

Next whisk eggs and heavy cream in a pie dish.

In a skillet over medium high heat add butter or coconut oil, melt and swirl pan to coat bottom.

Dip the bread into the egg mixture, then lightly press both sides into pecans.

Place the bread on the skillet and cook each side about 2 minutes.

Plate and serve with maple bacon syrup.

If you like pecan crusted – than you’ll surely love Breaded Coconut French Toast.

Not into a coating other than egg on the bread. Then how about a Apple-Berry Topped Sourdough French Toast.


BBQ Chicken Omelet with Salsa & Goat Cheese

BBQ Chicken Omelet with Salsa & Goat Cheese

Filling and delicious, this BBQ chicken omelet is more like a brunch than a breakfast.

Simply made and filled with a delicious combination of chopped BBQ chicken thighs Red Swiss chard and green onions. Then, topped with Mexican salsa and goat cheese.


Read More Here About Cooking With Chicken Thighs


This omelet is super easy to whip together, especially if you have leftover BBQ chicken.

Close up of BBQ Chicken Omelet with Salsa & Goat Cheese

You’ll Also Like This One: Red Swiss Chard & Asparagus Omelette


BBQ Chicken Omelet with Salsa & Goat Cheese

2 large eggs, beaten

1-2 teaspoons heavy cream

Himalayan salt, to taste

Black pepper, to taste

2 tablespoon, butter, divided

1/3 cup cooked BBQ chicken thigh or breast, chopped

1 red Swiss chard leaf, stem chopped, leaves torn and shredded

1 green onion, chopped – save some green parts out for topping omelet, if desired

1 garlic clove, minced

2 tablespoons goat cheese, for topping omelet


More Here Recipes Here With Goat Cheese


2-3 tablespoons Mexican salsa, for topping omelet


Make It Fresh – Fresh Mexican Salsa

Whisk eggs and cream until completely combined. Add salt and pepper to taste.

Heat 1 tablespoon of butter in a cast-iron skillet on high. Swirl the butter around so that it completely coats the bottom of the pan.

Next add garlic, onion and Swiss chard and sauté until chard wilts. Then add cooked chopped chicken and mix in. Remove from skillet and set meat mixture aside.

In the same skillet add 1 tablespoon of butter. Again swirl pan until butter coats the bottom.

Pour egg mixture into pan and swirl a little until egg mixture covers bottom of pan. Allow to cook for 3-4 minutes.

Score center of omelet with heat proof spatula so any uncooked egg mixture will fill in and continue to cook.

Spoon meat mixture onto one half of the cooked omelet and fold the other half of the omelet over the top of the filling. Cook for another 30 seconds to a minute.

With a heat proof spatula remove omelet from pan and place onto a plate,.

Top omelet with salsa, goat cheese, and green onion.

BBQ Chicken Omelet with Salsa & Goat Cheese

Variations

You could also top the omelet with some finely chopped herbs, like chives, cilantro or parsley.

When mixing eggs and cream, add some chopped thyme and rosemary.


Soufflé with Chicken & Vegetables

Soufflé with Chicken & Vegetables

Anyone who can make a soufflé is an accomplished home cook.

Understanding the basic underlying scientific principles that make a souffle what it is, can help your attempt of making one go off without a hitch.

It starts with knowing that it’s all in the eggs and 3 secrets.

First Secret Of Making A Soufflé

You have to separate the egg yolks from the whites. This is done so you can beat or whip the whites into a thick foam or airy stiff peaks as some recipes describe it when whipping egg whites.


Tip

It’s easier to separate the white from the yolk when an egg is cold not room temperature

Take extra care when separating out the whites to be sure that there are no yellow bits floating around in them.

The egg whites contain protein and if there is any presence of fat (yoke) in them, this will cause the bubbles to collapse and the egg whites will lose all their structure.

Second Secret To Making An Egg Soufflé

The second secret to a perfect souffle is not to overmix the whites into the souffle base.

Gently fold just long enough until all white streaks disappear.

When you bake the mixture, the air in the bubbles will expand, causing the souffle to rise.

In addition, the protein and any fat that was in the base will harden to provide support to the overall structure.

Soufflé with Chicken & Vegetables

The Third Secret

DO NOT OPEN the oven door any time after you have placed the soufflé in the oven to cook.

Doing so will lower the temperature in the oven and allow cooler air in, causing the soufflé to fall or collapse.

The Soufflé your making is not only for eating – but is for SHOW as well – but only if you follow the 3 easy secrets to making the perfect soufflé.

Soufflé With Chicken & Vegetables

4 tablespoons unsalted butter, plus softened butter for brushing

1/4 cup grated white cheddar or smoked Gouda

1/4 cup plus 2 tablespoons all-purpose flour

1 1/2 cups milk

3/4 teaspoon salt

1 1/4 cup frozen peas and carrots

1 cup chicken breast, cut into small cubes

6 large eggs, separated

1/2 teaspoon cream of tartar

Preheat the oven to 400° and brush seven 1-cup ramekins with butter.

In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute.

Next whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt.

Off the heat, whisk in the egg yolks. Let cool slightly.

Transfer to a large bowl and stir in cheese, chicken and vegetables. Set aside.

In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy.

Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.

Spoon the soufflé mixture into the ramekins, filling them to 1/2-inch below the rim.

Place ramekins onto a baking sheet and put into bottom third of the oven and bake until the soufflés are puffed and golden brown, about 20 minutes.

Alternatively, bake in a 7-cup soufflé at 375° for 40 minutes.

Serve immediately.

An Instant Vitamin D Boost – with recipes

An Instant Vitamin D Boost - with recipes

Vitamin D is the only nutrient your body produces when exposed to the sun.

UVB rays are absorbed through your skin and go through a process to become an active form of vitamin D.

But during winter months, we are at a higher risk of deficiency.

Other factors that can effect your vitamin D levels include latitude, skin pigmentation, and sunblock.

Deficiency is extremely common worldwide, as up to 50% of the world’s popular is not getting enough sun, and 40% of US residents.

Actions of Vitamin D In Our Body

Vitamin D is commonly called a vitamin though behaves more like a hormone.

This means that vitamin D acts as a messenger and not a participant in metabolism.

It is an acting hormone not only crucial for your bone health, but also your digestive health, muscle function, managing anxiety, and maximizing immune function.

Research has found a correlation between low vitamin D levels and SAD or Seasonal Affective Disorder.

Vitamin D also plays its roll in removing calcium from the blood and sending it to your bones and other organs that rely on it.

A deficiency of vitamin D according to documented medical research, suggests that vitamin D deficiency may also be linked to increased risk of cardiovascular events, the development of multiple sclerosis, rheumatoid arthritis and other autoimmune conditions.

Vitamin D is available as a vitamin supplement and can be purchased in combination with calcium.

Optimal levels of vitamin D are between 40 and 60 ng/mL. To reach these levels, health care providers recommend 5,000 IU/day (a blood test can determine your levels).

Getting Vitamin D With Your Diet

A vitamin supplement and a diet that includes vitamin D is a great idea for reaching ideal levels.

Skin Contact With The Suns Rays Provides Your Body With Vitamin D

The best food source to get your vitamin D is Salmon, Tuna, Trout, and Egg yokes among other foods.

Fish From The Wild For Vitamin D

Salmon

Wild caught salmon has 988 IU of vitamin D per 3.5 ounce serving. Where as some studies have found even higher levels in wild salmon — up to 1,300 IU per serving.

Oven-Baked Pecan Crusted Salmon

You will also enjoy Mediterranean Salmon Salad with Olive Dressing – Yummy

Tuna

If weekly fresh fish is out of your budget, an economical source of vitamin D is canned tuna.

Three ounces of canned tuna contains approximately 50% of your daily vitamin D requirement.

Make sure the canned tuna you buy is wild caught and not farmed.

Quinoa Tuna Patties

You can also find a Tuna Salad Stuffed Avocado HERE.

Trout

According to Nutrition Advanced, rainbow trout is one of the best dietary sources of vitamin D, and one fillet offers 635 IU, which is more than 100% of the Recommended Daily Allowance.

Roasted Trout with Baby Potatoes and Asparagus

Egg Yokes

With an average serving of two eggs providing 82% of your daily recommended intake of vitamin D, eggs contain some of the highest quantities of vitamin D of any food.

Each egg yolk has about 40 IUs of vitamin D so eating two eggs contributes 80 IUs to your daily intake. Eggs are also an excellent source of protein and lutein.

Try these recipes prepared with whole eggs.

Asparagus & Eggs with Hollandaise Sauce

Try this delicious breakfast recipe that includes using two eggs.

Red Swiss Chard & Asparagus Omelette

Red Swiss Chard & Asparagus Omelette

Red Swiss Chard & Asparagus Omelette

Swiss chard is a close relative of the beet and is grown for its leaves and stems as opposed to the edible root.

The leafy green is known for its bright colored stems of red, yellow, pink, and purple. If all colors are sold bundled together it is referred to as Rainbow Swiss Chard.

Photo Credit: Food Source Information – Colorado State University

For sure, you have either read or heard “eat more leafy greens.”

Well, Swiss chard is a member of the leafy green family which includes kale, lettuce, spinach, and collard greens.


Try This Recipe: Red Kale Cannellini Beans and Chorizo Soup


Benefits of Swiss Chard

Swiss chard is a nutritional powerhouse — an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber.

Cooking with Swiss Chard

Chard can be eaten either cooked or raw depending on your preference.

Prepare Swiss chard by rinsing the crisp leaves several times in warm water.

Leaves and stalks can be boiled, steamed, roasted, used in a stir-fry and as part of an omelet filling.

Red Swiss Chard & Asparagus Omelet

2 large eggs

3 tablespoons butter, divided

1/4 teaspoon Harissa seasoning

Salt and pepper to taste

6 asparagus spears, chopped

3 stems only of red Swiss chard leaves, save leafy part in fridge to use for a lunch or dinner salad

1 garlic clove, minced

1/4 cup chopped white onion

1/3 cup from packaged shredded broccoli carrots cabbage mix

Chop asparagus, Chard stems, onions and mince garlic.

Next place a medium pan over medium-high heat. Add 1 tablespoon of butter and let melt. Then lightly swirl pan to coat bottom with melted butter.

Next add prepared vegetables with broccoli mix. Stir vegetables until you smell the garlic about 2-3 minutes.

Remove from pan to a small bowl or plate and set aside.

Whisk the eggs in a small serving bowl. Then season the beaten eggs with salt, pepper, and Harissa seasoning. Mix in well.

Using the same skillet you sautéd vegetables in, return to medium-high. Add remaining 2 tablespoons of butter and melt until hot and sizzling. Tilt skillet to coat bottom with butter.

Pour the whisked eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely.

Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.

Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.

At this point you can fill the omelette with the sautéed vegetables.

Avoid over filling the omelet. You don’t want it to break when you fold the omelet over the filling.

Scatter the filling over one half of the omelet and fold the other half over gently with the spatula.

Sprinkle omelet with Parmesan cheese and place under broiler for about 3 minutes or until cheese has melted.

Red Swiss Chard & Asparagus Omelette

Slide the omelet to a plate and enjoy.

If you like asparagus, then you’ll enjoy these recipes as well.

Asparagus & Eggs with Hollandaise Sauce

Ham Asparagus Alfredo

Asparagus with Garlic and Smoked Bacon


Asparagus & Eggs with Hollandaise Sauce

Asparagus & Eggs with Hollandaise Sauce

At Hospitality Insights (EHL) they write that Hollandaise sauce is a topping for eggs benedict or as a topping for lightly steamed asparagus.

Asparagus and hollandaise sauce are a classic pairing.

The sauce is also prepared to accompany a dish with meat. Such as the classic, Eggs Benedict with Ham and Hollandaise Sauce.

Hollandaise sauce is traditionally made with egg yolks, and butter.

To make Hollandaise, the egg yolk and melted butter are whisked together carefully to create an emulsion.

An emulsion is a fine dispersion of minute droplets of one liquid in another in which it is not soluble or miscible.


Another Recipe With Asparagus: Ham Asparagus Alfredo


For that reason making Hollandaise sauce can be a struggle because the sauce can break easily, separating out the butter from the egg yolk.

EHL says that optional flavorings for Hollandaise can include cayenne pepper, white wine vinegar, or lemon juice.

This dish also makes for an item to add to your Sunday brunch bar.

Health Benefits Of Asparagus

Asparagus contains a powerful antioxidant known as glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals.

You can find this same antioxidant in foods like avocados, kale and Brussels sprouts.

Fresh asparagus also contains fair amounts of antioxidant vitamins, such as vitamin C, vitamin A, and vitamin E.

These nutrients all of aid in strengthening your body’s ability to fight infectious disease while warding off free radicals, which can cause painful inflammation.

Asparagus & Eggs with Hollandaise Sauce

5 spires of asparagus, ends trimmed

1 tablespoon olive oil

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

Before making the eggs and sauce, roast the asparagus first.

Preheat an oven to 425 degrees.

Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with garlic, salt, and pepper.

Arrange the asparagus onto a baking sheet or a cast iron pan in a single layer.

Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.

Preparing The Hollandaise Sauce

When the the ingredients are brought together, the sauce is sufficient for 2-3 servings.

4 egg yolks

1 stick of butter, no salt, melted

1 teaspoon lemon juice

sea salt and pepper to taste

In a 6 quart pot add water 1/4 way up. Bring water to a soft boil.

Add yolks and lemon juice to either a large glass or metal mixing bowl.

Place the bowl over the pot of soft boiling water and start to whisk the yolks over the simmering water until yolks become thick, about 2 to 3 minutes, removing from heat and putting back on. Do not stop whisking.

Remove from heat and add butter and whisk in.

Next add sea salt and pepper to taste, whisk some more. If the sauce is to thick just add a few drops of water until you get a sauce again.

Arranging the Plate

Place the cooked asparagus onto a plate. Add a soft fried egg or two and top with Hollandaise sauce – How to Make the Perfect Egg in One Minute).

Asparagus & Eggs with Hollandaise Sauce

More Recipes with Asparagus

Asparagus with Garlic and Smoked Bacon

Balsamic-Honey Glazed Chicken and Asparagus

Roasted Trout with Baby Potatoes and Asparagus


Toasted Sourdough Garlic Cheese Bread

A great addition to any soup you eat this Fall or Winter Season.

Cheese is one of the most enjoyed foods around the world and there are surely many types of it. And just as many ways to use cheese in your cooking and food preparations.


Read More Here About The: Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers


Using The Right Cheese

When you make toasted cheese bread, the cheese you use matters. Why?

When you melt cheese, the heat is kneading and stretching what is called protein casein bonds (number-one building block in cheese) rather than breaking them down to a liquid form.

The kneading and stretching of cheese when placed in heat, allows for moisture and fat to escape the casein.

After cheese has been added to heat, the end results is the feeling of gooeyness as you bit into that cheese topped hamburger or those tacos, grilled cheese sandwich, pasta, Mac and cheese and that slice of pizza.

You can have that same gooey feeling when bitting into a slice of Toasted Sourdough Garlic Cheese Bread.

The right cheese to use is a younger cheese, or less aged, as it well melt easier under heat.

The older the cheese or aged for a long period of time, the clumpier and harder to break down.

Choose a cheese that will melt into gooey goodness.

Here is a list of cheese choices for toasted cheese bread that will melt easily.

  • Cheddar
  • Red Leicester
  • Gruyere
  • Parmesan – grated
  • Fontina
  • Emmental
  • Muenster
  • Gouda
  • Asiago

Poor melting cheeses include: mozzarella, feta, and provolone. Though you could use these, but they should be paired with a cheese that melts easily.

How Cheese Is Made

Cheese is made from the milk of cows, sheep, goats, and buffalo.

Good bacteria is used in the fermentation process to break down the fats and proteins into a larger molecules.

The flavor and texture of the cheese depends on the bacteria used.

Toasted Sourdough Garlic Cheese Bread

Here is what you will need and what to do for a Toasted Sourdough Garlic Cheese Bread oven toasted cheese bread.

• Bread

• Butter or olive oil

• Good melting cheese

• garlic cloves, minced

• After Toasting Toppings: parsley, cilantro, Basil, or chives

Try sourdough for a tangy flavor, or an airy bread like ciabatta if you like the cheese oozing through the holes.

Mince 2 gloves of garlic and place in small bowl with 2-3 tablespoons of olive oil. Mash garlic with a fork. Next, add a few shakes of Harissa seasoning and mix in.

Spread garlic-oil mixture over bread. Next add slices or grated cheese you have chosen to use.

Place bread onto a cast iron skillet and put pan under preheated broiler. Wait until cheese melts and is bubbling.

Use caution, watch bread as it is toasted. Toasting of bread and melting of cheese under broiler can happen fast. You don’t want a piece of burnt bread and cheese.

Once cheese has melted, remove from oven and sprinkle cheese toast with either chopped cilantro, diced chives, torn basil leaves, or chopped parsley.

You love the gooey delicious flavor of melted cheese? Then you’ll like these recipes as well.