A new desert: Peacan Pie. This was the simplest and I just finished it about 10 minutes ago from this post.

Self made...

Anyway… that’s about it!

Pumpkin Pie

^{Prep time: 5 minutes / Cook time: 50 minutes}

The pie is the first step as it’s easy to prepare, but it has the longest cook time. The recipe I used is from McCormick. While I was thinking about making pie, I didn’t realize that they made a “package” spice that did all the real messy work for you. So hats to them! I had gotten everything from Stop and Shop, but I forgot to get a can opener. I had to head back out to King Kullen (closer drive) to get one as you need one to open the pumpkin and condensed milk.

Ingredients used.

Just as McCormick’s site says, empty the pumpkin can, condensed milk, eggs, and the spice (in the proper proportion). Stir until it’s completely liquidity and place the final result directly in your pie crust. You can make the pie crust or you can get it from the store… like I did. By this time you should have already started the oven to preheat to 425^o degrees. Do not put the pie in until it reaches 425^o degrees!

Your only going to be doing this ‘prebake’ for only 15 minutes. After that set your oven to 350^o degrees and set the timer to 40 minutes. This is the most crucial time. Around the 30 minute mark you should check the progress to make sure the pie has not burned. After 40 minutes take the pie out and let it cool for about 15 minutes or once the pie reaches room temperature. After it is at room temperature, place the pie in the fridge so it cools rapidly under the cover of wax paper or tin foil.

Pumpkin Pie Finished

Tuna Steak

^{Prep time: 20 minutes / Cook time: 10-13 minutes}

Tuna steak is one of those meals I love and must have at least once a month. But cooking it myself has never been tempted before until tonight!

Tuna Steak Ingredients

Ingredients are are a bit more extensive than the pumpkin pie. If you are cooking these two items together, during the cook time of the pumpkin pie you can prepare the sauce for the Tuna steak as you need to prepare the items for cooking in sequence.

• Two Large Garlic Cloves
• One Large Tomato on the Vine (or canned diced tomatoes or 4 small tomatoes)
• Ground Thyme
• Green Olives with or without pimentos
• Olive Oil
• Salt
• Pepper
• Tuna Steak

The two major steps to this process is A) Sauce Creation and B) Tuna Cooking. The sauce is what takes forever so lets get right to it!

Go ahead and take apart the garlic cloves and chop them up to bits. On how big you keep them up to you, but the bigger they are the less favor of the garlic gets into the tuna. Then cut up one tomatoes (more if you are making more than a pound of tuna). Then cut some olives. I my picture below, I used lots of olives. You don’t need this many for a half a pound tuna steak, but I love them! Such good flavor!

After you have everything prepared go ahead and start the stove top. Put some olive oil in your frying pan. While it’s warming up (you don’t want it at a complete boil) take the salt and pepper and sprinkle them on one side of the Tuna steak. Then place the side of with Salt and Pepper in the frying pan. Cook for three minutes on each side repeating the process of the salt and pepper before flipping over. You can at this point add some garlic into the frying pan so the tuna can absorb some of the garlic flavor as it cooks.

After the tuna is cooked on both sides remove it and place the tuna on a plate. Now we are going to cook the sauce. First place the remainder of the garlic in the frying pan allowing the flavor to ooze into the pan. Then add the tomato and the olives. Cook the sauce until most of the tomato juice has been removed. Once the sauce has been reduced a little, place the tuna back into the frying pan without it laying on top of the sauce, but it being surrounded instead. This allows the tuna to cook evenly once you place the cover on. Cook for an additional 10 minutes  with the cover and cook until the fish is ready.

I hope you enjoy this meal! It’s really good and really healthy!

Finished Meal

Ingredients

Major Ingredients

• Ms. Dash
• Salt & Pepper
• Vegetable Oil
• 1 Garlic Clove
• 3 to 6 Chicken Breasts
• 3 Red Potato’s

Cooking time varies on the type of oven you have. If your oven cooks “hot” at 400^o degrees this might take you 35 to 40 minutes, however the best range is about 40 to 55 minutes for most ovens. Wow! Our first step! Preheat the oven to 400^o degrees and then leave it be.

Red Potato’s (30 to 40 minutes; 10 minutes prep time)

Potato's Cooking

After through chopping up all the potato’s into bit sized chunks, place them all in dish. Use the Ms. Dash, Salt, and Oil and cover the potato’s with a thin layer. Be sure to place the chopped up garlic cloves along with the potato’s. This gives the potato’s that flavor in flavor. You don’t want the potato’s thoroughly covered as it will remove the taste of the potato’s themselves. You can place the potato’s in the oven at anytime, even before the oven preheats to 400^o degrees. You cook the potato’s as long as you are preparing this meal.

Chicken (20 to 30 minutes; 5 minutes prep time)

Depending on how many people are having dinner or on how much you want left over for other things (including salads, quesadillas) make sure you can place it all in open container when cooking. First off, cut off the fat and the yucky parts off the chicken. Use a straight edge knife to do so. Before you place the chicken in, cut them either the long way or in half depending on how big your cooking container is.

Green Beans (5 minutes (after light boil); 2 minutes of prep time)

Simply put. Cut the ends off, place in pot with the light boiling water. There should only be a half inch of water in the pot. Boil it and place the green beans. Cook for 2 minutes at the end of the chicken and potato cooking cycle.

Green Beans

Final Result

The final result once you have everything on your plate should look just like this:

Final Result

Serve with your favorite drink and enjoy!

• Two Tortias (Corn or Wheat is better for you)
• Cheese (Any type… thoroughly cut)
• Optional
  • Salsa (Your flavor… mine is always HOT)
  • Jalapones
  • Chicken

Put a decent amount of chesse in between the two tortias where it’s no thicker than the thickness of your hand when laying flat. Put in microswave for 1:30 to 2:30 mintues on power level five. If you cook on power level ten, you better have a extenisher ready in hand. After it’s done, remove and add salsa on top spreading it around and cut into eight slices and enjoy! For more extrangent things you can do is placed already cooked chicken or hot jalapones in with the chesse to give it more flavor. You can add almost anything you dare to eat. When adding meat, make sure it’s already cooked before adding it in.

First I worked on the sauce.

1. Butter
2. Water/Milk
3. Hollandaise Powder
4. 2 to 4 Eggs — Preferred white

Melting the butter with the water and milk was easy. Adding the powder created an interesting mix since you can not put to much powder in at the same time. While pouring the powder in you have to use a whisk and mix it up. Without allowing it to go to a full boil, you have to make it get thick so the sauce is really a sauce and not a soup. Not an easy task. Once thick, remove from the stove and let it cool on non-active heating surface. If the sauce to cool before you place it on your eggs and muffins, nuke it up in the microwave for 10 seconds — no more and it would be ruined. After you have this step done, you can move onto the bacon and muffins.

Eggs Benedict with Bacon

Cook your type of bacon and toast your muffins. Not a requirement, but it does taste better with bacon and toasted muffins. I prefer muffins not cooked. Just as the muffins are about to be done cooking start working on the eggs themselves.

Get a poached egg cooking dish. This is a very useful tool. I had gotten one during afternoon shopping that could cook four, but I only had two this evening. After placing the whole egg in the little cups you go ahead and let the water below it boil. A tip: Use PAM on your cooking item where the eggs are placed. Makes cleaning easier. Watch the eggs and as soon as you see the white part of the egg, they are then done.

Take them off and place it on top of your bacon (which should be on your muffins) and then pour the hollandiasie sauce on top. Presto! You now are having Eggs Benedict. I’ll post some finished shots on this post once I do it again, which will be fairly soon since it was very good even though I messed up on cooking the eggs just a tad long that the yellow part of the egg was like a boiled egg. Which tasted fine, but it’s better when it’s runny.

Eggs Benedict covered with Hollandaise Sauce

Update: Pictures are from my second attempt — a bit better — but just as good.