August 31, 2015

Healthy Eggs Benny Brunch


This past week, my Mom came out to visit Seri and I in the Hamptons.  As you may remember from last weeks Blueberry-Pecan Galette post, she came fully prepped and ready to cook for us! Besides the Galette, one of my Mom’s other specialties is her Eggs Benedict.  Since Seri and I share a love of eggs, we decided that this was the perfect brunch idea.


My Moms recipe is a healthy version that she has always cooked and has become quite famous for amongst my friends.  Whenever a friend comes to my parents house any time before noon, a polite yet non-negotiable request for her Eggs Benedict is made, and my saint-like Mother always complies. And last week she came through, yet again.

Here is what you will need:
1/4 cup plain non-fat yogurt (I used plain Chobani Greek Yogurt)
1/4 cup reduced-calorie mayo
2 tsp. skim milk
1/4 tsp. dry mustard
dash of ground red pepper
nonstick cooking spray
4 eggs
4 slice canadian bacon
2 English muffins, split and toasted


Here’s what to do:

For the Healthy Hollandaise Sauce:
1) In a small saucepan, combine yogurt, mayo, milk, dry mustard and ground pepper – set aside.


2) If you have an egg poacher, spray with nonstick cooking spray and submerge in pan with boiling water.  Break egg into the egg poacher and boil until eggs are poached and the yolks are runny to your liking.  If you do not have an egg poacher, spray saucepan with nonstick spray, fill with water and bring to a boil.  Crack eggs into small bowl and slide into boiling water.  Simmer, uncovered, for 3 to 5 minutes or until eggs look ready.
3) Meanwhile, in a large skillet, lightly brown Canadian bacon over medium heat for 3 minutes on each side, or until bacon is browned to your liking.
4) Once bacon is cooked and eggs are almost done being poached, warm your Hollandaise sauce and stir until just heated through, but do not boil.
5) Cut English muffins in half and toast.
6) Layer Canadian bacon and poached eggs on top of english muffin halves.  Drizzle with warm Hollandaise sauce.


My Mom this recipe to feed all 3 of us, and I will warn you that it is difficult to keep the food warm while you are preparing food for everyone.  I would recommend letting each guest eat their Eggs Benedict once it is ready, other wise you will have to microwave.




Bon appétit!


xx, Abby
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August 21, 2015

Ready, Set Weekend with Simply Beautiful Eating

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First of all. I don’t speak French although I do live in Canada and I studied the language all through grade school. I just felt that trying to find Pitou was exhausting so I stared out the window and ultimately got into trouble for not listening in class. (this hasn’t changed by the way….I still don’t pay attention)

Secondly, I’m not a pastry chef so what do I know about croissants and puff pastry? Nothing. With the exception that I like when someone else makes the dough and bakes something nice for me. Don’t get confused by the name of this french pastry. It may say PAIN (which is bread) – but it is pronounced Pa_n with the N being nasal and sort of silent. Oh here …..listen for yourself → “how to pronounce Pain in French”

Lastly, I’m not gonna lie but I really was stumped for something to make today. I did kinda know that I had some ingredients in the house to use up but honestly I was lost.

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In comes Sweet Paul’s to the rescue. I saw these cute little Pain Au Chocolat pinwheels on there and they looked both cute and delish. AND GUESS WHAT? I had all the ingredients to make them!

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Mind you, there are technically only three. I added some extra’s just to spruce them up a bit.

Puff Pastry Dough



an egg.

Really? Yes, really.

How’s that for easy? My kind of recipe. ONE, TWO,THREE – BAKE IT and HAVE IT ALL FOR ME.

Pain Au Chocolat – Inspired by Sweet Paul’s Magazine

1 roll ready-made puff pastry dough
4 pieces dark chocolate or 4 heaping tsps of mini chocolate chips
1 egg (for eggwash)
golden sugar, optional
icing sugar, optional
additional chocolate for drizzling, optional but totally necessary

Heat the oven to 400°F
Cut the pastry into around 4″ squares – I simply cut each square of puff pastry into 4.
Use a knife to make around a 1″ incision from each corner towards the centre. Each corner is now made up of 2 points.
Brush the eggwash over the edges.
Put 1 piece of chocolate or 1 heaping teaspoon of the chocolate chips in the middle of each pastry.Photo 2015-08-12, 12 46 00 PM
Fold every other “point” into the centre and press them together over the chocolate to form a pinwheel shape.Photo 2015-08-12, 12 46 46 PM
Brush more eggwash over each pastry.Photo 2015-08-12, 12 53 45 PM
Sprinkle with golden sugar for a nice crunch.
Bake in the oven for 10–15 minutes.
While still warm, drizzle with melted chocolate and dust with icing sugar if desired.

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See ya next week!
debi @simplybeautifuleating

xx, Debi
Party conversation
  1. Jordan

    These look delicious and beautiful! I’m a huge fan of puff pastries. Will definitely have to give this recipe a shot!

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August 20, 2015

Blueberry-Pecan Galette with Abby’s Mom

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You know what one of my favorite things about summer is? Fresh picked blueberries.  YUM.  I love them in everything – lemonade, muffins, pies.. you name it!

When I went to my parents house a few weeks ago for a family BBQ, my Mom had made a Blueberry-Pecan Galette that she found in Bon Appetite Magazine.  My eyes popped when I saw this thing.  Not only was it delicious, it was GORGEOUS.  Those lovely summer blueberries all baked and juicy… SO perfect.


Seri was kind enough to invite my Mom to come and stay with us at the house out East for a few days, so as soon as she made the arrangements to come, I asked my Mom to duplicate the Galette.  Thankfully, she was totally down, and she treated us to this delicious sweet.

Is your mouth watering yet? Good! Here is how you can make your own Blueberry-Pecan Galette.

What you will need for the dough:
– ½ cup pecans
– 1 cup plus 2 tablespoons all-purpose flour
– 2 teaspoons sugar
– ½ teaspoon kosher salt
– ¼ teaspoon ground cinnamon
– ½ cup (1 stick) chilled unsalted butter, cut into pieces

What you will need for the filling:
– 12 ounces blueberries (about 2 cups)
– 1 tablespoon cornstarch
– 1½ teaspoons fresh lemon juice
– ¼ cup sugar, plus more for sprinkling
– All-purpose flour (for surface)
– 2 tablespoons milk, half-and-half, or heavy cream

What to do for the dough:
-Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
-Transfer to a large bowl; drizzle with 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6″-diameter disk. Wrap in plastic and chill at least 1 hour.

What to do for the Filling And Assembly:
-Preheat oven to 375°. Toss blueberries, cornstarch, lemon juice, and ¼ cup sugar in a large bowl.
-Roll out dough on a lightly floured surface to a 12″ round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in center of dough, leaving a 2″ border. -Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.
-Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.

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Serves 10.  For a little extra somethin’, you can top the galette with powdered sugar or whipped cream, or both!

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Eat up and enjoy!

xx, Abby
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August 14, 2015

Ready, Set, Weekend with Simply Beautiful Eating


Leave it to me to post a “meatless Monday” recipe on a Tuesday. I’m sorry but those s’mores consumed my life the other day and there was no room for this faux pasta dish on the blog docket.

Now tell me something? Have you ever?


This was probably one of the most beautiful plates I’ve seen of just plain ol’ veggies in a long time. One of the main reasons I made this was to use up some of the recent garden haul from our backyard. My husband’s zucchini, bell pepper and tomato crops are at full picking force right now.

It truly is my favorite time of the year.


The tastes. The colors. Oh my.


Here’s a little secret. This may be a meatless dish but it doesn’t mean I didn’t sneak in a little side of bbq’d chicken for protein. Cluck cluck.

If you’re one that wants a strictly vegetarian only dish, just do it and add in some legumes – which I can’t stand. Did I tell you I have an aversion to beans? Specifically LIMA. Don’t even try to fool me by disguising them on my plate. I will hunt them down one by one, spear them and throw them onto your plate.

Of course there’s a story behind the creation of this dish. I really wanted to “spiralize” these veggies. So off I went to Bed, Bath & Beyond to buy another gadget for my kitchen. I stood in the spiralizer aisle for 39 minutes staring at the array of SPIRAL TOOLS.

After speaking to a few strangers about other useless gadgets, I settled on a handheld vegetable spiral thingy that was green and looked like a dual ended pencil sharpener. I paid $19.99 less my 20% off coupon and quickly headed home to “curl” my vegetables. I was actually quite excited about what the end result would be after all the spiralling.


Here’s what happened. I stuck a zucchini into this green pencil sharpener and it didn’t do what it promised to do and that was TO SPIRAL the stupid vegetable.


I tried a carrot.


I packed up the green spiralizer that didn’t spiral and took out my mandolin.


My mandolin wasn’t cooperating and my zucchini fell on the floor.


I had laughing fit to the point of crying ….you know …when you laugh so hard you start to cry for no apparent reason except for the fact that you’re nuts and alone in the kitchen with a zucchini on the floor and a slippery mandolin? Ya. That’s what happened.


I had to settle for julienne instead of curly cues.

The end result tasted the same and I’m thrilled that I will be getting my $19.99 less the 20% coupon back.


Meatless Monday Faux Pasta

1 large zucchini or 2 small ones, julienned
1 bell pepper, julienned
1 large carrot, peeled and julienned
2 tbls olive oil
any type of freshly grated cheese if desired
1 recipe fresh garden tomato sauce
2 1/2 pounds fresh tomatoes, seeded and diced
1 tablespoon chopped fresh basil
3/4 large vidalia onion, minced
1 clove garlic, minced
2 tablespoons + 2 teaspoons olive oil
salt and pepper to taste

In a large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.
Meanwhile, in a medium skillet, saute onion and garlic in olive oil until onions are translucent.
Add onion mixture to tomato mixture then sprinkle in the salt and pepper.
Let simmer on low heat for 2 hours or until thick.
Keep stirring on the 1/2 hour to make sure it isn’t scorching.
I like to puree the sauce afterwards with a handheld blender but it’s also nice with the texture of the tomatoes left in.
Place vegetables in a large skillet with 2 tbls olive oil and saute for 3 to 4 minutes. Just until cooked through but not mushy. Serve with fresh tomato sauce and freshly grated cheese if desired. Serves 2.


See ya next week!



xx, Debi
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August 10, 2015

Mandy’s Meals & More

Sometimes you just need something classic. There’s nothing more traditional than a good ol’ caprese. I needed a dish that would carry us through the week so I made a caprese pasta salad, beautifully fragrant with seasonal basil. Mmmmmm basil.
Perfect for the whole family, whether it’s brunch, dinner or even a quick snack. The best part is, it gets tastier as the days go by!
Package Tricoloured fusilli (or any shaped pasta)
Pint grape tomatoes
Container fresh mozzarella balls, or 2 large mozzarella balls cut into small quarters
1 cup fresh basil
1/3 cup olive oil
1/3 cup balsamic vinegar
Salt & pepper to taste
Cook pasta according to package, let cool
Meanwhile, rip basil into smaller pieces to release that delicious scent
Quarter mozzarella if necessary
Cut tomatoes in half, combine first four ingredients in large bowl.
Whisk olive oil, balsamic and salt/pepper in small bowl. Cover pasta mixture with
Fold all ingredients to disperse dressing evenly.
Serve or refrigerate

xx, Seri
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