Perfect Fall Brunch: Breakfast Pizza and Fried Apples

Breakfast Pizza with Fried Apples

The weather has turned decidedly cooler this weekend here in Central VA. I've had apples on my mind -- sweet, tart, crispy apples. Yesterday for lunch I made a fruit salad filled with apples, red grapes, pineapple and orange slices. This morning, I made Fried Apples to go along with our Breakfast Pizza Casserole. They were a favorite of my mom, and something she made many weekend mornings.

This Breakfast Pizza is a long time family favorite, and while it is really, really kid friendly, adults like it too. It goes together quickly and will feed 8 easily. You could definitely add some veggies if you've got ambitious eaters or all adults -- roasted red peppers, onions, mushrooms, a little spinach -- all of those would be good, I'm sure.

This is the way I made it when my kids were younger. I've cut way back on the fat in the original recipe simply by making smarter purchases. Instead of regular Jimmy Dean pork sausage, I bought the lower fat version. And when they say "low fat" they mean it! There was barely ANY grease in the pan when I fried it up to use in the casserole, as you can see in this picture:

I have to say that it tasted great in the casserole... I didn't miss the grease at all! I also purchased Low Fat Crescent Rolls instead of the original. You absolutely can NOT tell the difference!

Pillsbury Reduced Fat Crescent Rolls

The next time you need something for more than 2 people to make for brunch, try this. Whether it's a special occasion, or you just want to make it special, this is a great way to go. It's really prefect on a cool fall morning. Your family and friends will eat it up!


Breakfast Pizza
serves 6 - 8

1 pkg. Pillsbury Reduced Fat Crescent Rolls (8 count)
6 eggs
1/3 c. low-fat milk (I used 1%)
1 roll Jimmy Dean reduced fat sausage, regular flavor, 10 oz.
1 1/2 c. part skim shredded mozzarella cheese
pinch of salt and pepper
a few chives for serving
Preheat your oven to 375 degrees. In a large non-stick skillet, cook your sausage, breaking it up into small pieces. Cook it until completely done, with no pink showing. Remove the sausage to a small bowl and wipe any excess grease from the pan. Set aside to use for the apples. Spray a 9X13" Pyrex casserole dish with cooking spray. Unroll the crescent rolls in one piece and fit them into the bottom of the dish, pressing the seams together, like this:

Unroll the crescent rolls in one piece for the crust.

Layer the cooked sausage over the crust and sprinkle with the cheese:

Crumble the sausage on top of the rolls  

Add cheese on top of the sausage.

Beat the eggs together with the milk and a pinch of salt and pepper. Pour the egg mixture evenly over the pizza. Cook at 375 degrees for 20 minutes until lightly browned and "set" in the middle. Sprinkle with chives if desired, because after all, it's got to look pretty too! We eat with our eyes first, right? 

Breakfast Pizza

While the pizza is cooking, prepare your apples.

Fried Apples

5-6 Granny Smith apples, peeled, cored and sliced
2 T. Land o' Lakes Butter
2 tsp. sugar
1/4 tsp. cinnamon
Melt the butter (medium heat) in the same pan you cooked the sausage. Add the apples, making sure they have good contact with the pan, so that they begin to brown slightly. After a few minutes, stir them gently, with a spatula, and turn them over so that both sides of each slice gets cooked. Sprinkle the apples with the sugar and continue to cook for about 5 minutes and then add the cinnamon. Be sure not to over-do the cinnamon. You want them to be lightly sweetened with just a touch of cinnamon. 

Sprinkle them lightly with cinnamon.

Continue to stir the apples until they begin to soften and release their juices. When you are there, cover the pan, and cook for 3 more minutes. Don't want to cook them to mush, you want them to retain their shape and texture. Turn them off and hold them until brunch is ready to be served. 

Fried Apples. There are 5 fairly large Granny Smith apples in the skillet.
They cook down a bit. You can add them gradually as you cook them so they don't fly all over the kitchen! 

Bon Appetit! 

What I've Been Drinking: Apothic Red

We love red wine at our house, and we are mostly Cabernet Sauvignon fans. I have a great little, part time job, as a wine demonstrator. I work for a wine distributor, going around to different grocery stores, and sharing wine with the customers. The shifts are short -- only 3 hours -- and it's usually lots of fun, standing around talking wine, food, pairings and life with people. Although I've always loved wine, having this job has really helped me to expand my palate. In keeping with that idea, the expanding your palate one, I'd like to talk about Apothic Red Wine.

Apothic Red Wine

Apothic Red, as the name implies, is a blended California red wine. Your first impression upon pouring it is the deep, ruby red color. This is a pretty wine. Upon first taste, you will taste rich, ripe fruits, cherries and jam. It is fruity and just a little spicy, with a hint of chocolate at the end. It's not sweet, but just a little off dry. Is this a contender for great wines of 2014? No, it's not, but it is enjoyable to drink, especially as an after dinner sipper. That little touch of chocolate or cocoa right at the end, really gives it something special. And since it's a blend, and not a vintage, it is a very reliable wine -- that is, it is very consistent in it's taste. This is a lovely wine to present to your sweetie for Valentine's Day. The deep rich color is seductive and the hint of chocolate is very appropriate for the holiday! As well, it's very reasonably priced, around $12 - $13 at local grocery stores in Central VA and I found it for only $8.59 at my big box retailer! Just had to take it home for that price. There's nothing like finding a decent wine for under $9!!

You can read more about Apothic Red here at their website. They also make a white, of which I am not a fan (too too sweet for me) and a Dark, which I've not had a chance to taste. However, the red is a winner!

Try it, and open your mind. Don't try and drink it like a cabernet sauvignon, with a big red meat meal, just take a taste after dinner. I bet you'll enjoy it.

Here's a link about a wine tasting class I recently took online, and reviews about 2 other wines.

Clams Casino

Clams Casino sounds fancy, but all it really is is clams made the "house" way. In our family, it involves lots of butter, bacon, bread crumbs, garlic, lemon and maybe a little parmesan cheese. Making them is a little bit of a chore, but they are inexpensive this time of year and really, quite a treat. These little bite sized morsels of briny wonderfulness have graced many a family gathering table, and always make an appearance when we go to the beach, be it Duck, NC, VA Beach or Bethany Beach. On Father's Day, they made an appearance in my kitchen, at the request of the Father of My Children.

Clams Casino, with bacon, butter and lots of goodies.

Here's how to make them -- This is a method as opposed to a recipe.
Purchase the smallest clams you can find (often called "cherrystone"). Figure at least 3 - 4 clams per person. Wash them well, scrubbing off any muck. Soak them in bowl of cool water for at least 30 minutes - an hour is better, changing the water about half way through. This will give them a chance to disgorge any sand. Some folks add a little flour to the water, but I never do. Toss out any clams that are wide opened, they are dead.
Preheat your oven broiler or get your grill nice and hot. Put the clams on a baking sheet and let them cook about 5 minutes until they pop open. Watch them closely and when they are popping open, they are done. Remove from the heat and discard any clams that have not opened. Again, they are already dead and could be spoiled, don't take a chance.
Let them cool a few minutes and melt a stick of butter. Squeeze in a the juice of half a lemon, and add little minced garlic, if you like that. Not much garlic or it will become overpowering. Some folks add a little Old Bay seasoning, and that's good too, but, again, don't add much, maybe 1/2 tsp. or even less.
Cook 4 - 5 pieces of bacon, so that it's almost, but not quite cooked, and then cut the bacon into 1/2" or smaller pieces. When the clams are cool enough to handle, Carefully remove the top shell and gently loosen the clam from the bottom shell with a small knife or a spoon. Leave the meat in the bottom shell. Wipe down the baking sheet and put the prepared clams back onto it. Sprinkle some plain breadcrumbs over each clam -- just a little bit, so you can catch the butter. If you like, sprinkle some parmesan cheese on top of that, we love that but it's not traditional! Carefully pour a little butter onto each clam and then add a piece of bacon on top of that. Run them under the broiler or put them back on the grill until the bacon is fully cooked and they are lightly browned. Voila, Clams Casino my way. Feel free to make them your way, but this is how we do it!

Crab Cannelloni with Roasted Garlic Shrimp

A few years ago, on the way home from a trip to the river, we stopped and bought several pounds of fresh crabmeat. We ate one of them, I am thinking I made crab cakes, but we froze 2 more pounds for the holiday season. I love to make hot crab dip when I entertain, and the price of crab goes up astronomically around the holidays here in VA. I'd also planned a luncheon for a group of ladies. I was looking for something to make a pound of crab meat feed a lot of people when I came across Giada's recipe for Crab and Ricotta Cannelloni on the Food Network website, so I made that. It was a HUGE hit, but I knew I could put my own spin on it and make it more my own. I've made it twice more, changing a few things up, and the last batch hit the nail on the head, flavor wise, at least for our family. This recipe makes 12 - 14 filled cannelloni shells, so it will feed 6 - 12 people, depending on what else you are having with it. One cannelloni for lunch is quite enough, it's a pretty rich recipe. For dinner I'd count 1 1/2 to 2 per person.  

A special thanks to my sweet cousin from across the country who took these pictures! It was great having you here! 

Crab Cannelloni with Roasted Garlic Shrimp

Crab Cannelloni with Roasted Garlic Shrimp

1 package cannelloni or manicotti pasta tubes ( 12 - 14 pieces )

1 lb. lump crabmeat, picked over for shells

1 c. low fat ricotta cheese

1 egg + 1 egg yolk, lightly beaten in a small bowl

1 c. grated parmesan, divided use

1/4 c. fresh basil, thinly sliced

1/2 tsp. Old Bay Seasoning

1/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

White sauce, recipe follows

Roasted Garlic Shrimp, recipe follows.

Butter a 13' X 9" baking dish. 

Cook the pasta according to the package directions. Drain well and set aside. In a large bowl, combine the crab, eggs, ricotta,  3/4 c. parmesan, Old Bay, salt, pepper and basil. Mix gently until just combined, being careful not to break up the crab too much. Fill each cannelloni shell with the crab mixture. Place them in the baking dish. Cover with the white sauce. Sprinkle with 1/4 c. parmesan cheese. At this point you may bake the casserole or cover it and hold it for up to 2 days. To bake, bring it to room temperature and bake covered at 350 degrees for 40 minutes until the edges are bubbly and starting to brown slightly. Remove from oven and add the roasted shrimp on top. 

White Sauce for Cannelloni

5 T. butter

1/4 c. all purpose flour

3.5 cups 1% milk, warmed up a little in the microwave

1/2 c. dry white wine or champagne (I used Korbel Brut Sparkling wine)

1/2 tsp. salt

1/4 tsp. pepper

Pinch freshly grated nutmeg

In a large, heavy saucepan over medium heat, melt the butter. Whisk in the flour until it is completely incorporated into the butter. Add the milk, stirring constantly. After a few minutes, add the wine, salt and pepper. Continue to warm the sauce, stirring so that no lumps form. It will begin to bubble around the edges. Turn the heat down to low and add the nutmeg. The sauce will thicken quickly, but you don't want to let it get to a full rolling boil. When it gets thick and easily coats the back of a spoon, turn it off and cover it until you need to use it. 

Roasted Garlic Shrimp

24 large or extra large raw shrimp, peeled and deveined

2 T. olive oil

2 cloves minced garlic

Mix the above ingredients together and spread in a single layer on a cookie sheet. Place the shrimp into the oven for the last 8 minutes you are cooking the crab cannelloni. The shrimp are done when they are opaque. Remove both dishes from the oven and arrange the shrimp on top of  the crab dish. 

I also made a yummy green salad, with fresh strawberries and blueberries, red onion, toasted pine nuts and feta cheese, lightly dressed with a balsamic vinaigrette. It was yummy! Nothing like fresh berries when they are in season!! 

Do it the right way: Baked Potatoes and Bloody Marys

Loaded baked potato

This may seem like a silly, almost no recipe kind of post, but I think that lots of people have forgotten how to make "real" baked potatoes. I am guilty of it myself, at times. You're in a hurry, you wash a potato quickly and then shove it into microwave. Edible? Yes. Delicious? NO.
When you've got the time, do it the right way, especially if you've got company coming. The potatoes really do taste so much better done this way.

Company Baked Potatoes
Preheat your oven to 375 degrees. Wash and dry your potatoes. Rub them lightly with some olive oil and place them on a baking sheet. Pierce them 2 or 3 times with a fork. Sprinkle them liberally with some kosher salt. Bake for at least 45 minutes -- it may take as long as 1 hour 15 minutes, depending on the size of your potatoes. Test them by inserting a slim knife; they are done when the blade slides in smoothly and meets no resistance. The skins will be crispy, and the insides fluffy. Delicious!

And while I am on my high horse about doing things the right way, here's the way we make Bloody Marys at our house, without using a mix. It's my husbands favorite cocktail, so it needs to be right!!

Bloody Mary Cocktail for 1
Fill a tall glass with ice about 2/3 of the way full. Pour in 1.5 oz. of vodka, a dash of Worcestershire sauce, 3-4 drops of hot sauce, a pinch of celery salt and a pinch of hot pepper flakes (optional) or Old Bay Seasoning. Squeeze a wedge of lime into this mixture and then fill the glass with V8 juice. Stir well. Garnish with black pepper, celery, olives and a pinch of kosher salt. Voila, a wonderful cocktail! Cheers!

Best Bloody Mary

Guest Cooks in the Kitchen!

Two kind of sandwich rolls and pasta salad. AAAH, the kindness of others...

When our kids were little, we would often start our dinner conversation by saying, "Everyone tell one good thing and one bad thing that happened to you today" and that would always start get the conversation started. If you have never tried this strategy with your own family, give it a try, it really works! Of course, there was always one comedian in the group who would say, "My good thing is that I did not have a bad thing". We'd let that go one time, but the next time we'd call a "no fair" on him.
This week, I had something good and something kind of bad happen to me. Let's get the bad stuff out of the way: I got a little sicky and had to stay home, laying low for a few days. NOW, for the good thing: My son and and his nice girlfriend made us dinner! Let me say up front, that the nice girlfriend did most of the work and all of the supervising, but he helped and actually had major influence over the pasta salad. It was a delicious meal, a different twist on pizza/calzone/sandwich roll and quite tasty! She made some pizza dough and wrapped it around 2 different fillings. One roll was filled with spinach, that they flavored like spanikopita, with lemon, garlic, feta and green onions. The other roll was filled with salami, cheese, roasted red peppers, banana pepper rings and I am not sure what, if anything, else. Whatever, they tasted crazy good! They also made a good pasta salad, with fresh basil from my garden and kalamata olives! Look at the beautiful sandwich rolls, fresh from the oven:

Delicious pizza/sandwich rolls, hot from the oven! The brown stuff is ooey, gooey CHEESE!

The pasta salad was good too, but it could have used a little broccoli, or cherry tomaotes, for color if nothing else. They agreed, but hey, it was the Italian kids' very first try at making his favorite, pasta (see more about the Italian kid here)! Isn't it nice to have someone do something nice for you when you don't expect it? AND they even did most of the cleaning up! It occurred to me that the rolls would make a great item for casual entertaining. You could cut them into as many pieces as you need and the ideas for filling them go on and on! This time, they used a pizza crust mix and it worked out great, but you could make your own, buy a ball of dough from the deli or get the kind in the refrigerated case near the ready to bake rolls, etc. All of those should work just fine.

WOW, I am a lucky lady! Someone cooked for ME! Love that, gotta' admit it! And eating together with your kids and their friends, priceless...

Shrimp Bruschetta or Just Plain Shrimp Toast?

Hot from the oven, Shrimp Bruschetta or Shrimp Toasts? Either way, they were delish!

When coming up with a new recipe, it is sometimes hard to name it. Many things that I cook, are a fusion of lots of different things we've had over the years, and sometimes depend on what I've got on hand! I keep a well stocked pantry and refrigerator, both necessities when creating good food. I made a new appetizer last night, by twisting up a couple of different recipes, and using what looked good in the grocery store, what I had on hand and what was on sale! Bags of frozen, easy peel shrimp were on sale, so that's where I started. I somehow ended up with lots of Parmesan cheese in my frig, after hitting several different stores over the last few weeks, so that was in too. We love anything on toast, and I wanted something that was easy to eat while playing Bananagrams at the kitchen table, nothing too messy that required forks or dips. Here's what I came up with and my husband says it's a winner! The recipe that inspired this dish called for crab meat, but we all know what that costs, especially in March! Shrimp was a very tasty alternative, and WAY less expensive. You tell me -- Shrimp Bruschetta with Capers and Parmesan or Shrimp Toast? I am leaning toward the Bruschetta! Since we were having friends over to play games and eat dinner, I prepped the appetizer in the afternoon so I only had to assemble and bake it when we were ready to snack and yack. Easy, tasty, inexpensive: all around a winner!

Shrimp Bruschetta with Capers and Parmesan
1/2 lb. shrimp, steamed, peeled and chopped into 1/4" dice
3 heaping Tablespoons light Mayo
1/2 tsp. zested lemon rind
1 T. capers, roughly chopped

Chopped Shrimp

1/2 of a small clove of garlic, grated (use your rasp, like w/the lemon peel)
1/2 of a stick of celery, sliced thinly and then diced up
3 T. shredded Parmesan cheese, divided
16 thinly sliced pieces of a baguette
olive oil
First, prepare your toast: Preheat the oven to 275 degrees. Place the thinly sliced (about 1/4") bread on a cookie sheet in a single layer. Drizzle the bread with olive oil, or spray it if you have the olive oil in an aerosol can. Bake it in the oven for 15 minutes, take it out, turn it over and bake for another 25 minutes. Remove from oven and let it cool.
Make the spread for the toast: Chop the shrimp, celery and capers and combine with the lemon peel, mayo and 2 T. of the cheese.

Prepping lemon peel, caper, celery and garlic for bruschetta

Into the bowl, ready for the mayo.

At this point , you can refrigerate the spread and put the toasts aside for later, or even the next day. When you are ready to serve, put the toasts back on a cookie sheet in a single layer, and preheat your oven to 375 degrees. Put about 1 T. of the spread on each toast, pressing it down slightly so that the bread is mostly covered. Sprinkle a little more cheese over the top and bake for about 15 minutes until the cheese is melted and the toasts are slightly brown around the edges. Drizzle on a little more olive oil and serve with your favorite drinks! 16 pieces is ample for 4 people and if you have other goodies to serve would easily do for 6!

Make Pizza at Home Part 2: Taco Pizza

Taco Pizza, hot from the oven, topped with seasoned burger and cheddar and Monteray Jack cheese

Here's a different take on making pizza at home, Taco Pizza. This is NOT the fat and calorie laden fast food one you may be familiar with, but something my sister and I came up with years ago, when we REALLY wanted tacos but had no taco shells or corn tortillas to fry.
FIRST, I made my usual pizza crust recipe but instead of using 1T. cornmeal, I removed 1 T. flour and used 2 T. cornmeal.  I also dusted the crust liberally with a little more cornmeal. Then, instead of tomato sauce, I spread salsa over the uncooked crust. We like Chi Chi's Original in the medium heat. Don't be too generous with the salsa, just spread it evenly and thinly.
Next, I added some leftover taco meat (made from 93% lean ground beef, but whatever your family likes is fine) from dinner a few nights before. If you don't have any leftover meat, try spreading some refried beans on the crust BEFORE the salsa, and then you'll have a vegetarian version of this, which is just as tasty! Next, the pizza gets sprinkled liberally with cheddar and monterey jack cheeses, black olives and some roasted red peppers, diced up, and pickled jalapeno peppers. Into a 400 degree oven for about 17 minutes, and the result you see above!
Now, here's the twist: When you serve this pizza, top it like you would a taco. We used shredded lettuce, a little sour cream, as well as more salsa, jalapenos and cheese, because you can NEVER have enough cheese!  And, voila, an original creation that is super tasty. See the completed slice below:

A perfect slice of Taco Pizza, topped with lettuce, salsa, black olives and a little more cheese

Doesn't that look good? I promise -- you will LOVE this take on pizza! You'll never want to go back to that fast food pizza thingie from the place with the bell! Happy Holidays!

Low Country Boil or Frogmore Stew?

Low Country Boil or Frogmore Stew? Either way, it's good eatin'!

Several years ago, a friend bought us tickets to go to what was named a "Shrimp Boil". This turned out to be a delicious affair, with huge steamer pots filled with new potatoes, corn on the cob, smoked sausage or kielbasa and shrimp, doused with a healthy shake of Old Bay Seasoning. Everything was dumped out on picnic tables covered with oilcloth and newspapers. My whole family loved it, so I started making my version of this at home. When I described what I was doing to one of my NUMEROUS cousins, he said, "Oh we call that Frogmore Stew". Later, while at the beach on a memorable family vacation, one of the newer family members made something similar, but he called his a Low Country Boil. No matter what you call it, it sure is tasty and well worth trying in your own kitchen.

The main thing you need to make this dish is a two part steamer pot. Here is mine:

You'll need a steamer pot like this to prepare Low Country Boil

The first thing I decided to do, while working on this dish, was to make the water in the bottom taste like something, so I replaced it with beer. After that switch, it was full steam ahead. I also have added more veggies, so that it really is a complete meal in a pot. The result, I believe you'll agree, is a tasty treat that is, as they say, FUN to eat! By the way, my father in law, known for his quaint turns of phrase, called this Second Class Eating. When I asked him why he called it that, he said anything that was dumped out on newspaper and eaten with your hands, is Second Class Eating!! Since I added cabbage to this meal, you need a knife and fork, but those are minor details. OH, and don't forget to heat up some crusty rolls to serve with this, as well as a few different kinds of mustard, some melted butter and Old Bay Seasoning on the side!






Low Country Boil


2 beers
1 clove garlic, smashed + 2 cloves slivered
1 bay leaf
1 tsp. Old Bay Seasoning + 1 T. of the same
Put the above ingredients into the bottom of a steamer pot and fill your basket in layers.

In the bottom of the basket place:
6 - 8 small new potatoes
3 onions, halved
1 head cabbage, halved and then each half cut into thirds
2 cloves of slivered garlic
Some coarse salt and freshly ground pepper

Layer this over the simmering beer mixture, sprinkling each vegetable with a little salt and pepper (don't over do it). Let it cook for about 20 minutes, until the potatoes are almost tender when pierced with a knife.

On top of this add: (Remember to check you cooking liquid, if it gets too low, add another beer or a little water)
4 ears of corn, shucked, cleaned and broken in half.
1 Smoked Sausage or Polska Kielbasa, cut into about 16 pieces
a few garden chives if you have them
Sprinkle the corn with a little more salt and pepper, strew with chives and put the sausage on top of it. Cook about 10 minutes and

lastly add:
1 lb. of raw, shell on shrimp, sprinkled with some Old Bay Seasoning, to taste.
Cook for 10 more minutes or until the shrimp turn pink. Drain the basket let cool slightly and dump it all out. FEAST and Have Fun!! This will serve about 6 people or 4 very hungry people!

Happy New Year...start out right with a fabulous breakfast!

Fabulous poached eggs with biscuits and Country Ham! 

I love breakfast food, and the majority of the time I try and keep it healthy and low cal. However, every now and then, I love to get creative in the morning with a sinfully rich starter that's worth blogging about.

Many years ago, there was a great little restaurant within walking distance of our very first home together, called the Gallery Cafe. Some of you native Richmonders may remember this gem on Semmes Ave. They served a great brunch and made some mean bloody mary's! The dish I remember best, and get to craving now and then was a heavenly egg creation with a rich sauce, and broccoli. Here is as close as I can come to it, without knowing the recipe and filtering through about 25 years!

I used a little help from the store, and purchased a hollandaise sauce mix. I have a great recipe for hollandaise, but frankly, 9 am on New Years Day, was NOT the time to break it out! SO, I grabbed the mix I keep stached at the back of my cupboard, and cooked away. The envelope went into the trash so quickly, no one knew the difference! I also used refrigerated biscuits, but if you feel like making your own, go for it. The original recipe was made served over English muffins, so if that's what you've got around, use them.

Gallery Cafe Eggs

Serves 4 big eaters

8 eggs

8 biscuits or English Muffins

2 c. hollandaise sauce

2 cups cooked broccoli florets

4 slices procuitto or your favorite ham

Heat your oven and bake the biscuits according to the directions (or split the muffins for toasting). Set a wide deep pan half full of water and bring it to a boil, for poaching the eggs. Make your hollandaise sauce and steam the broccoli. Turn off the broccoli and keep the sauce warm while poaching the eggs.

To poach the eggs, the water must be boiling gently. Break one egg into a bowl, and swirl the water to create a vortex. Slip the egg into the center of the vortex and let it cook about 2 minutes. Remove it with a slotted spoon onto a warm plate, and continue cooking the eggs.

Now, for the assembly process:

Split the biscuits on a large plate (or a toasted English muffin). Top with a slice of ham, and 2 poached eggs. Arrange some broccoli attractively on the plate, and drizzle the entire dish with about 1/2 c. hollandaise sauce. Dig in and enjoy!

What a way to start out 2010! Let's hope it will be a happy, healthy and prosperous year!