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Hollandaise Sauce
- 2 large egg yolk — (s)
- 2 tablespoons water
- 0.3333 cup unsalted butter — melted
- 2 teaspoons fresh lemon juice
- 0.25 teaspoon table salt — or to taste
- 0.25 teaspoon white pepper — or to taste
- In a small metal bowl, using a stainless steel whisk, whisk egg yolks and water until completely blended and frothy.
- Place bowl over double boiler over low heat; whisk constantly until thickened. Remove from heat and continue whisking to help cool a little.
- Slowly whisk in melted butter; whisk in remaining ingredients. Serve warm. Yields about 1 tablespoon of sauce per serving.
Ham Steaks with Honey-Mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon light brown sugar
- 1 large precooked ham steak — (1/2-inch-thick (1 1/4 lb.))
- 8 whole cloves
- In a small bowl, combine mustard, honey and brown sugar. If there’s a bone in ham, remove it. Divide ham steak into 4 pieces; spread half of honey-mustard mixture on one side and stud each piece with a clove.
- Turn broiler to high and place rack 2 inches from heat source. Put steaks on broiler pan and broil for about 4 minutes. Turn steaks over. Spread remaining mustard mixture over steaks, stud with remaining cloves and broil for about 4 minutes longer, until well-browned.
Healthier Honey Sriracha Chicken
- 8 ounces boneless skinless chicken thighs — cut into bite sized pieces
- 1/4 cup honey
- 3 teaspoons sriracha
- 1/2 teaspoon garlic powder
- 1 tablespoon low sodium soy sauce
- 1/2 teaspoon onion powder
- 1/4 cup water
- 1/2 tablespoon cornstarch
- 1 scallion — chopped (optional, for garnish)
- Spray wok or large pan with fat free cooking oil spray. Add chicken and cook until done. If needed, add some water during cooking.
- In a small saucepan, combine honey, sriracha, garlic powder, soy sauce and onion powder. Bring to a low boil. In a small bowl, dissolve water and cornstarch and then add to the sauce. Stir and bring to a boil. Cook until sauce thickens.
- Coat chicken in sauce. Garnish with scallions if desired. Serve over rice.
Herbed Potato Salad with Green Beans and Tomatoes
- 2 1/2 pounds small red potatoes — quartered
- 2 cups 2-inch cut green beans (about 1/2 pound)
- 1 cup chopped fresh basil
- 1/2 cup thinly sliced green onions
- 1/4 cup white wine vinegar
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 garlic cloves — crushed
- 2 cups diced seeded tomato
- Place potatoes in a Dutch oven; cover with water. Bring to a boil; cook 10 minutes. Add beans, and cook 6 minutes or until tender. Drain.
- Combine basil and next 7 ingredients (basil through garlic) in a large bowl. Add potato mixture; toss well. Add tomato, and toss gently. Cover and chill.
