Sirloin Hollandaise Egg Brunch

My favorite TV show, The Chew, inspired this new brunch recipe. We decided to give it a try on Super Bowl Sunday.  There is more than enough sauce with this one, so if you want to serve more than 4 just add more eggs, bread and sirloin.

INGREDIENTS
2 sirloin strip steaks (1/2 per person)
2 slices toasted english muffins (or other hearty bread) per person
8 large eggs to fry (2 per person)
Kosher salt
Cracked pepper
Extra virgin olive oil
Unsalted butter slices

SAUCE INGREDIENTS
8 egg yolks
1 cup unsalted butter, melted
5 TBSP lemon juice
Sea salt
White pepper
Dash tabasco
Fresh basil garnish

STEPS
1.  Heat large cast iron skillet with some extra virgin olive oil on medium heat. Generously apply kosher salt and cracked pepper to both sides. Sear and cook about 4 minutes each side, til desired doneness.
2.  While steaks are cooking, prepare sauce. Put the yolks, lemon juice, sea salt and tabasco in a blender and blend for 20 seconds with the center cap removed. Slowly pour the butter and continue to  combine. Then add the white pepper.  (I poured in a pitcher and warmed it before serving)
3. When steaks are done, start the fried eggs. Place as many as will fit in a skillet heated with 1/2 TBSP of butter. Cook eggs til whites thicken, then flip and briefly cook the 'top' til desired doneness. We like them runny. Two over-easy fried eggs per eater.
4. Toast the english muffins while eggs are in the skillet, and slice the sirloin into diagonal strips.
5. When the eggs are done, assemble as follows on a plate for each:  2 toasted english muffins, dollop of Sauce, slices of sirloin, egg, cover with Sauce. Top with basil garnish. Serve immediately and season with Sea salt to taste.

Oh. My. Yum. 4 paws for sure and this goes on our "rotation". This is the best Hollandaise I've come across - thank you, TheChew! So easy to make. This is great for company and even fun for dinner. I can't wait to make it again. Next time I may marinate the steak and try a thicker bakery bread but I won't touch the sauce. 

Savory Meatloaf

Cool Fall temps are upon us and it's time to make some comfort food that won't make you break into a sweat when you cook it or eat it.  I am on a Basil kick, so there's a generous amount of that in the mix, plus hidden spinach - always good if you have kids who deny you the opportunity of seeing them eat veggies. The men in my life love this! Note, this can easily become two meals depending on the number at your table. Otherwise, this will truly feed a crowd.

MEATLOAF INGREDIENTS:
2 lbs 85% ground beef or turkey at room temp
2 medium Vadalia (sweet) onions, diced
2 eggs
2 cups Italian bread crumbs
1/2 cup water
1/4 cup ketchup
1 pkg frozen spinach, defrosted and squeezed dry
1/4 cup fresh basil, sliced
1/2 cup fresh Italian (flat) parsley, roughly chopped
Kosher salt to taste
Ground pepper to taste

PREP STEPS:
1. Mix all ingredients except the bread crumbs, when fully combined add the crumbs (use hands)
2. Form the mixture into a brick shape and set it inside a large baking dish 9 x 12 or larger (you will need at least an inch margin around the loaf)
3. Bake at 350 in preheated oven for 1 hour. Tent the dish if loaf top looks too brown. Bake another 30 minutes or til insides are cooked. (I sliced "the brick" in thirds to let the heat in and uncovered it  for this last part)

GRAVY?
While loaf is doing its thing, sauté 3/4 cups sliced mushrooms in extra virgin olive oil and drain. Leave on paper towel to add later. Get that oil off those shrooms!

1. In a large skillet, melt one stick of unsalted butter along with 3 cubes of beef bouillon (or similar product like "Better Than Bouillon"), whisk in 3+TBSP Wondra in order to make consistency of sand and briefly boil for a minute
2. Add 2 cans of Campbell's Beef Consume and, using a can to measure - add  another 1 1/4 cans of beef broth, add the mushrooms and sprinkle of kosher salt
3. Bring to boil, add 1/8 to 1/4 cup heavy cream and simmer for 20 minutes. Keep covered til ready to serve - stir frequently

We served this with mashed potos and it was a big hit! I love all the hidden healthy ingredients.
Spot? Sorry no paws. She mistakenly heard me chopping the onions and skee-daddled, silly hound!

Yummy Coffee Cake

Ah nostalgia! When our son informed me that he was craving something brown-sugary, I remembered a recipe for coffee cake that I had not made in his life time.  I wasn't even sure where to find it, but I did! Here it is. Both men in my life declare this delicious. I sure won't wait 17 years til next time.

INGREDIENTS
1/2 cup butter
1 cup sugar
2 beaten eggs
1 tsp baking powder
2 cups flour
1 cup sour cream
1 tsp vanilla
1/2 tsp salt
1 tsp soda

HOW
Cream sugar and butter, add eggs, sour cream and vanilla. Then add all dry ingredients and blend well. Batter will be thick. Spoon half the batter into a well-buttered and floured bundt pan. Sprinkle half the topping (below) then the remaining batter and finish with remaining topping. Bake at 350 for 40-45 minutes.

TOPPING (mix well)
3 TBSP melted butter
2/3 cups brown sugar
1 1/2 TBSP cinnamon
1 cup chopped walnuts

Spot gives this 3 paws because we wouldn't let her lick the bowl or even have a taste. She knows it is really worth 4. But she still sits at our feet with high hopes.

Orzo Chicken Lemon Soup

This is one of my favorites and sooo easy to make! We serve it with toasted crusty bread. You add a nice leafy green salad to make it a complete meal.

Ingredients

2 cooked chicken breasts, cut in small pieces
8 cups chicken stock
3/4 cup orzo
3 eggs
2/3 + cup fresh squeezed lemon juice
3 TBSP lemon zest
Mediterranean salt, ground pepper to taste
4 TBSP chopped fresh rosemary

In large saucepan, brink stock to boil over medium heat. Reduce to medium low, add orzo and cook uncovered until tender, about 15-20 minutes. About 5 minutes before pasta is done, add the chicken pieces.

Place eggs in a mixing bowl, whisk will adding in lemon juice. Stir in zest. Keep whisking and slowly add a ladleful of the hot stock to the egg mixture. Slowly add the egg mixture to the stock in saucepan and stir. Stock should thicken slightly.

Season to taste with salt and pepper. Remove from heat and serve immediately, garnished with fresh parsley.

Spot didn't give a paw rating because she thought we were cooking onions. Once she realized we weren't, she sat at our feet with high hopes.