Daily Notes, Mmm...Food...

Tasty Tuesday: These Are a Few of my Favorite Foods…

Ok, so I know that many of you probably don’t care about this.  BUT I feel like one of the most difficult questions anyone can ask is, “what is your favorite food?”  Like, do I just get to have one?  Do cravings count?  Are sweets considered “food?”  This is really a difficult situation.  So I have challenged myself to choose my favorite food.  Well, favorite food per meal time.  Well okay..two favorite foods per meal time.

Breakfasts:
Eggs benedict (which I do not know how to make, so it’s always a special treat) or simply a bagel with vegetable cream cheese. Both take me to a special place.

Lunch:
Sandwich of almost any kind. Perfect sandwich? Probably a grilled panini with turkey, bree, crispy bacon, and granny smith apples. Or just hot ham and cheese.

Dinner:
This is the hardest decision…Dinner has so many options! You have mexican night, or Italian, or the delicious dinner of crackers with peanut butter and cocoa. But ultimately, my twofavorite dinners are Tuna Caserole and Lasagna.  Done and done.

Oh and I just remembered!  What about snacks or appetizers?  Well this is easy.  Nachos.  Duh.

What are your perfect meals?

1 thought on “Tasty Tuesday: These Are a Few of my Favorite Foods…”

  1. INGREDIENTS (Nutrition)
    4 egg yolks
    3 1/2 tablespoons lemon juice
    1 pinch ground white pepper
    1/8 teaspoon Worcestershire sauce
    1 tablespoon water
    1 cup butter, melted
    1/4 teaspoon salt
    8 eggs
    1 teaspoon distilled white vinegar
    8 strips Canadian-style bacon
    4 English muffins, split
    2 tablespoons butter, softened
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    DIRECTIONS
    To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
    Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
    Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
    While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
    Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

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