Dinner – Colcannon & Ham w/Salad & Thunder 45
Lunch – Deluxe Avocado Sandwich
Breakfast - Shamrock Eggs & Bacon w/Kiwi
Shamrock Eggs
1 Green Bell Pepper
4 Eggs
1/2 tsp Butter
Salt & Pepper
Slice the bell pepper into rings. Melt butter in a skillet over medium high heat. Place one ring into the pan and crack an egg into the center of the ring. Let cook until egg is done. Repeat for remaining.
Deluxe Avocado Sandwich
4 Slices Whole Wheat Bread
1 Avocado, sliced
4 Tomato Slices
1 Mushroom, sliced
8 Cucumber Slices
1 Tbl Mayo
2 tsp Italian Dressing
Mix together mayo and Italian dressing. Spread the mayo on the bread slices and layer remaining ingredients.
Colcannon & Ham
4- 4oz Ham Steaks
2 Tbl Applesauce
1 tsp Brown Sugar
1/4 tsp Cinnamon
1/4 tsp Ground Ginger
4 Medium Potatoes
2 Turnips
2 Kale Leaves
1 cup Spinach
4 Green Onions
1/4 cup Parsley, fresh
1/4 cup Butter
1/4 cup Half & Half Cream
Salt & Pepper
Preheat oven to 425° F. Place ham steaks on a baking sheet covered with foil. Mix applesauce, brown sugar, cinnamon and ginger and spread evenly over the ham steaks. Bake for 15 minutes. Dice the potatoes and turnip then add to a large pot of water. Bring to a boil and let boil for 10. Meanwhile, remove the stems from the kale and roughly chop. Roughly chop the spinach. Dice the green onions. Minced the parsley. When potatoes are done, drain and mash. Add kale, spinach, onion, parsley, butter, and cream. Add desired amount of salt and pepper. Mix well. Serve with ham on the side.
Thunder 45
http://afkdinner.blogspot.com/2011/03/barleybrew-dark-thunder-45.html
8 Large Egg Yolks
1/4 cup Sugar
1 - 16oz can Soda, any kind
3 cups Heavy Whipping Cream
7oz Bittersweet Baking Chocolate (72% cacao)
In a large mixing bowl, mix together the egg yolks and sugar, set aside. Open the soda and pour into a 4 cup measuring cup. Pour 1/2 of the soda into a saucepan. Add 2 1/4 cups cups of cream and whisk together over medium heat. Continue whisking until bubbles form at the edges of the saucepan, then remove from heat and add chocolate. Whisk until smooth. Slowly pour the chocolate mixture into the egg mixture, stirring constantly, to avoid curdling. Return the mixture to the saucepan and place on the stove again over moderately low heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 15 minutes. Pour into a blender and blend on high for 1 minute. Divide pudding among 6 glasses and cover with plastic wrap. Refrigerate until chilled and set, between 30 minutes and 1 hour. Meanwhile, poor the remaining soda into a small saucepan and bring to a boil over medium heat. Reduce heat to a simmer, uncovered, until reduced to 1 tbl of syrup, approximately 20 minutes. Pour syrup into a bowl and let cool. In a separate bowl, beat remaining cream until soft peaks form. Add soda syrup and beat until combined. Divide between the 6 glasses of pudding and serve.
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