Sunday Funday

Yesterday was Sunday and it was an amazing day! I was able to get up early and make for the very first time on my own, Eggs Benedict! They were oh so amazing! I used The Pioneer Woman's Recipe.  She is a genius! It was so easy and her little tips and tricks worked so perfectly that my Eggs Benedict could not have looked any more beautiful! Now because I was so nervous I don't have step by step pictures.  But here are her tips that worked extra well.

1.  Stir the boiling water so that it looks like a tornado.... this helped the eggs wrap around themselves creating perfectly little poached egg balls!
2.  Her method of using the blender to make the hollendaise... genius!

Now I didn't have the Ham, but we used Turkey Bacon instead giving it a similar texture than regular bacon would have.  Also, we used the double fiber whole wheat/grain English Muffins. YUM! It was a great way to get ready for church!

So after church I made lunch and started a pot roast.  For lunch Caleb and I ate the left over steak from Saturday night (it was a NY strip and it was awesome, cooked in the oven because the grills were being used by others)  I've mentioned how I use left over steak in past posts, but now I can show you.

First start by reducing some balsalmic vinegar (about 3 tablespoons)


Then I sliced up the left over steak.

Then I added them to the balsamlic vinegar and seared them on both sides (30 seconds a side)

Then I added a smidge of spicy brown mustard to some whole grain ritz crackers.











I topped each of those with the steaks and then the balsalmic reduction!
Voila! Delicious lunch for two!




As for dinner, I forgot to photograph my steps, but I don't really use a recipe or measurements for my pot roasts.  I just learn from LOTS of mistakes. :) Start by chopping the red potatoes, onion, and carrots up.  Throw them in the crock pot.  Sear up the pot roast on all sides in a cast iron. Put it in the crock pot.  Then I added about two cups of red wine to scrape up the left overs of the roast to the cast iron and threw all of the wine into the crock pot.  Added a can of fat free cream of mushroom soup, about 3 cups of beef stock, about 2 tablespoons of garlic, and half a packet of onion mix (those mixes used for making onion dip/soup).  Then,  7 hours later, it was steaming and bubbling and smelling oh so yummy!

Caleb and I ate it more like a beef stew than a pot roast but only because the sauce was so good!  Caleb even made up some cheesey garlic biscuits! Yummy leftovers await me at home for lunch today... if only 12:00 would come sooner.