I have to be completely honest, I’ve never tried a true hollandaise sauce before. Crazy, I know. So, I can’t really comment on how this compares to the original but, from what I’ve read, this method of making hollandaise, although less traditional, is just as delicious. It may be slightly less luxurious, as most “easy” recipes are, but the end result is a tangy and silky sauce that’s quick to prepare and is pretty much fool-proof.

I used my food processor because my blender broke last week, but I noticed that quite a bit of egg yolk got stuck to the bottom so I don’t think my sauce got quite as thick as it could have. My advice would definitely be to use a handheld or regular blender to get the best results.

Unlike a more tradition hollandaise you don’t cook the egg yolks before adding the butter in this recipe, but there’s no need to worry, the heat of the butter should cook the egg yolks. If you’re still nervous about it feel free to use pasteurized eggs.

Asparagus with Easy Hollandaise Sauce

• 2 pounds asparagus, trimmed
• 2 large egg yolks
• 1 tablespoon warm water
• 1 tablespoon lemon juice
• 3/4 teaspoon coarse salt
• 1/2 cup unsalted butter

Steam or boil asparagus until crisp tender. Season with salt and pepper.

Meanwhile make hollandaise: Blend egg yolks, water, lemon juice and salt in a blender until frothy. Melt butter in a small saucepan until bubbly; do not brown. With the blender running, gradually drizzle in hot butter. Blend until mixture is thickened and emulsified.

Plate asparagus and top with hollandaise.

Serves: 6

Adapted from Martha Stewart.

When you have a baby on the floor searching for (and finding) every dust bunny and minuscule piece of something disgusting, who also must absolutely see what it all tastes like. And, a preschooler who thinks he’s a chef and wants to add all sorts of inedible things to dinner while your back is turned. Extra babysitting is not the thing you need.

I love cooking with my kids. And, I know it would be possible for me to make traditional risotto if I kicked them out and cooked by myself (I’m not a great multi-tasker) but I love that they want to be in there with me and I love how much my son is interested in cooking (and therefore interested in eating). So, simple and easy is the way to go for me. But, I still want to enjoy some creamy risotto with my pan-fried chicken and brussels sprouts.

This baked risotto is much simpler then the original (seriously, all you do is stir it up and throw it in the oven) and it free’s up space on the stove top when it feels like things are overloaded. Of course, the results aren’t quite as perfect as traditional risotto. But it comes close. The only thing lacking, I would say, is the little bit of the crispness that you normally get from toasting the rice in a bit of fat first. But the results are so tasty and creamy, with that loose risotto feel, that it will be hard for me to go back to the original except for on the rare occasion (read: special company).

This is just a very basic recipe. It’s great on its own but you can also feel free to dress it up with different spices, throw in some cooked veggies or meat and turn it into a one pot main dish. It would be a great way to breathe new life into some of those holiday leftovers.

Tip: To reheat the leftovers (as I did for the picture above) add a bit more stock or water to bring it back to a loose consistency. (This is what it looks like fresh from the oven. :))

Simple Parmesan Baked Risotto

• 1.5 cups arborio rice (a.k.a. risotto rice)
• 4.5 cups chicken stock
• 1 cup finely grated parmesan
• 2 tablespoons butter
• salt and pepper, to taste

Stir together the stock and rice in a 10 cup baking dish, cover tightly with foil (or lid). Bake at 355ºF for 40 minutes or until rice is al dente (cooked but crisp) and most of the stock has been absorbed (it will still be quite loose and wet). Stir in parmesan and butter until creamy. Season with salt and pepper.

Serves: 6

Adapted from Donna Hay.

James has never like Bread and Butter Pickles, so I never buy them. Not that he doesn’t want me to, but I like other kinds of pickles so I don’t feel the need to buy a jar just for me. But honestly, Bread and Butter Pickles have always been one of my favourites.

When I saw these pickles on Recipe Girl, I knew I had to give them a go. As a general rule, store-bought things that James doesn’t like, magically become favourites once I make them at home. And, since this recipe was so darn easy, I knew it wouldn’t be a waste of energy if he didn’t like them. But, true to form, he loved them. And, I loved them. And Max… still doesn’t like pickles… but he likes olives, so that makes up for it. Crazy boy.

If you want to venture into the world of making pickles I encourage you to break in with this recipe. They really are soo good. I’ve never piled so many pickles on my sandwiches before. The hardest part about this recipe is that you’re supposed to wait 24 hours before eating them. Although that didn’t stop me from nabbing a few every time I opened the fridge. ;)

These would also make a great hostess gift for a fall barbecue. I’m pretty sure you would be the star of the show if you brought along a jar of homemade pickles. So if you want to just fade into the background, keep them to yourself. :)

Have you ever made pickles? What are your favourite kinds?

Adapted from Recipe Girl.

These Jalapeño-Chedddar Biscuits are one of our new favourites and will definitely be going into the rotation. I love how the cheese gets crusty and caramelized on the outside with little pockets of melty cheese on the inside. The jalapeño adds a little touch of heat without being too spicy. You could easily add more of either depending on your tastes.

If you’re like me, a batch of fresh biscuits can be the spot of sunshine that perks up a cold and rainy day, so it’s great to be able to make them on a whim. Especially when you’ve got broccoli in the fridge and can whip up a batch of Broccoli Cheese Soup to go with it.

Are you looking forward to the fall weather coming up?

Last week we were out of groceries, it was killer hot and I didn’t feel like running to the grocery store with both kids in tow. So, while the kids played outside I soaked up the sun and thought about what kind of meal I could make out of our pantry staples. It’s a tough job but somebody’s gotta do it. ;P

This was the recipe I came up with based on what we had on hand and what sounded good to me at the time. And you know what? I nailed it. I’m sure It’s not exactly the same as the original but my husband loved it and said it tasted just like he imagined. And now I know why he talked about it so much; it’s delicious in its simplicity. Forget all those involved recipes I tried before, simple is almost always best.

This is one of those recipes that tastes great served warm or at room temperature so it’s perfect for those lazy BBQ dinners. But, I also plan on serving it often alongside our favourite Mexican meals.

We’ve been making this salad since last year. It started out as just a cucumber and tomato salad since the guys love cucumber. Then we made a few more additions and turned it into a favourite. So much so that it’s pretty much the only salad we eat. And so far we haven’t gotten tired of it (that’s saying a lot).

I wasn’t sure what to call this salad. It’s pretty reminiscent of a greek salad but it tastes nothing like it since it’s coated in ranch dressing rather than a greek vinaigrette. It goes great with pretty much any main dish or grilled meat and it takes advantage of those plentiful summer cucumbers and tomatoes.

One thing I have learned is that the key to a tasty salad is seasoning the vegetables with salt and pepper before dressing. This seriously makes all the difference and I strongly encourage you to try it in all your savoury salads.

What’s your go-to salad at dinnertime?

My husband usually doesn’t like strawberry salads but we’ve had this one quite a few times already and he loves it. As do I. The flavours meld so wonderfully together and just sing of spring.

I created this recipe for my friend Aimée from Simple Bites who’s having a Salute Spring! series on her blog this week. Make sure to check it out for more yummy ways to celebrate spring.

“I have an early childhood memory of stumbling upon some wild strawberries on the top of a hill. They were so teeny tiny but I remember them being the best strawberries I had ever tasted. I’m sure in the mind of a four year old discovering wild strawberries and picking them on your own automatically qualifies them as tasting The Best!”

You can read more and get the recipe on Simple Bites. I’d love to see you there!

I still haven’t planned an Easter menu and I’m trying to decide if it’s worth it for just my little family or if we’ll have something a little less traditional. But, I did have fun making these scalloped potatoes and dreaming of my family back home gathered around the table with the smell of cooked ham wafting through the air. Mmmm..

What’s on your menu this year?

I finally got back into the kitchen last weekend. Oh how I missed it! It felt so good to be back in there working away. I whipped up this couscous one evening for dinner and we all enjoyed it. Fast is definitely the key these days and side dishes don’t come much quicker than this.

“Couscous is often confused as a grain but it’s really a pasta. It makes a quick and simple side dish because it’s cooked just like instant rice. You boil liquid, stir in the couscous and let it sit until absorbed. It’s also great for winter because it’s filling, comforting and carb-laden.”

Read more and get the recipe on Smithfield.com

Oh yes, I also wanted to mention that I’ve been included in Circle of Moms “Top 25 Foodie Moms“. I’d love your vote to help me move up in the ranks. :)

One last thing. A little glimpse into my life as of late:

The sleepless nights are definitely worth it.

“The best thing about this stuffing is that it’s so easy to make. No having to take the temperature to make sure it’s cooked through, no complicated steps or procedures and no need to use old crusty bread (fresh is actually best!). Just a simple and delicious recipe that can easily be multiplied to feed a crowd.”

Read more and get the recipe on Smithfield.com