Feed Your Soul

Easy Eggs Benedict in Your Pujols Kitchen Caldero

- Saturday, April 16, 2016

You don’t need an excuse to make Eggs Benedict, but Eggs Benedict Day is as good as any. This easy Eggs Benedict recipe is ready in 23 minutes.


·         8 cold eggs

·         4 English muffins (split and toasted)

·         8 slices Canadian-style bacon, warmed

·         3/4 cup Hollandaise Sauce (see below)


1.       Heat 2 to 3 inches of water in your Pujols Kitchen caldero to boiling. Adjust heat to keep liquid gently simmering. Break eggs 1 at a time into custard cup or saucer. Then, holding dish close to the simmering water’s surface, gently slip the egg into water.

2.       Allow eggs to cook for 3-5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Do not stir the eggs. When the eggs are finished cooking, lift them from the water with your Pujols Kitchen slotted spoon, allowing the water to drain well from the egg.

3.       Top each muffin half with 1 slice of Canadian bacon, 1 egg and about 1-1/2 TBSP of hollandaise sauce. Serve immediately.

For Hollandaise sauce you’ll need

·         3 egg yolks

·         ¼ cup water

·         2 TBSP fresh lemon juice

·         ½ cup of butter (1 stick cut in 8 pieces)

·         ¼ tsp. salt

·         1/8 tsp. paprika

·         Dash of pepper

To prepare Hollandaise sauce

Whisk eggs, water and lemon juice in a small saucepan until blended. Cook over very low heat, stirring constantly, until mixture is bubbling along the pan’s edges. Then stir in butter, one piece at a time, until butter is melted and the sauce thickens. Once sauce thickens, remove from heat and stir in salt, paprika and pepper. Drizzle sauce over assembled English muffins and serve.

Holy Guacamole! Grilled Cheese Will Never Be the Same

- Tuesday, April 12, 2016

                Holy guacamole! Could the grilled cheese sandwich get any better? With this easy recipe it can. In honor of Grilled Cheese Sandwich Day, enjoy this Guacamole Grilled Cheese.


·         2 slices of bread

·         1 slice of your favorite cheese

·         2 TBSP butter

·         2 TBSP guacamole

·         Handful of tomato slices


1.       Place cheese, guacamole and a handful of tomatoes between two slices of bread before grilling.

2.       Over medium heat, put a tablespoon of butter on your Pujols Kitchen medium saute pan.

3.       Allow butter to melt but not all the way and then place sandwich onto pan.

4.       Heat for a minute or so, or until grilled to your liking.

5.       Place the other tablespoon of butter on the ungrilled side of your sandwich and then, using your Pujols Kitchen spatula, carefully flip your sandwich over to grill the second side.

Deep Dish Pizza in Pujols Kitchen Cookware

- Tuesday, April 05, 2016

Topped with tons of roasted veggies, this simple deep dish pizza is easy and healthy.

Serves: 4


•1 store-bought pizza crust

•1/2 cup pizza sauce

•1 cup mixed veggies of your choice (such as cherry tomatoes, eggplant, onion, green pepper, mushroom)

•1/2 cup Mozzarella cheese

•OPTIONAL: Italian seasonings, Parmesan cheese, fresh basil



1. Preheat oven to broil, toss veggies in olive oil and then transfer to a baking sheet, and broil for 4-6 minutes on the top rack (low/medium broil), tossing once for even cooking. Remove from oven and set aside.

2. Preheat oven to 450 degrees F.

3. Coat a large Pujols Kitchen sauté pan with extra virgin olive oil and run a garlic clove around for seasoning. Place pizza dough onto the pan and push it up around the sides about 1 to 1.5 inches. Let dough rest for a few minutes while preparing the rest of your toppings.

4. Next, sprinkle 1/2 of mozzarella cheese onto the dough, then add veggies, then sauce. Top veggies with remaining mozzarella cheese, Italian seasonings (dried basil, oregano, thyme, red pepper, etc.) and grated parmesan cheese.

5. Bake for 25-30 minutes or until crust is golden brown and the cheese and sauce are bubbly. Let pizza rest for 5-10 minutes before cutting. Serve immediately.

Upgrade Your PBJ

- Saturday, April 02, 2016

                Peanut butter and jelly sandwiches can get boring after a while. Try some of these variations for a PBJ upgrade.

·         Add fresh fruit like sliced bananas, strawberries or apples.

·         Grill your bread.

·         Turn your PBJ sandwich into French toast.

·         Make it a burger. Add a hamburger patty to your peanut butter and jelly.

·         Give your PBJ a French twist by making it with crepes.

·         Substitute the jelly for Nutella and add some bacon.

The Springtime Dessert that will have You Feeling Nostalgic

- Tuesday, March 29, 2016

Invented in 1927 by California insurance salesman turned caterer, Harry Baker, the chiffon cake was kept secret for 20 years until Baker sold the recipe to General Mills. The recipe was then spread through marketing materials during the 1940s and 1950s.



·         2 cups all-purpose flour

·         1 ½ cups granulated sugar

·         3 tsp baking powder

·         1 tsp salt

·         3/4 cup cold water

·         1/2 cup vegetable oil

·         2 tsp vanilla

·         2 tsp grated lemon peel

·         7 egg yolks

·         1 cup egg whites (8 eggs)

·         1/2 tsp cream of tartar   

Lemon Glaze

·         1/3 cup butter or margarine

·         2 cups powdered sugar

·         1/2 tsp grated lemon peel

·         2-4 TBSP hot lemon juice   


1.       Preheat oven to 325°F.

2.       In large bowl, mix flour, sugar, baking powder and salt then beat in cold water, oil, vanilla, lemon peel and egg yolks until smooth.

3.       In a separate large bowl, beat egg whites and cream of tartar on high until stiff peaks form. Gradually pour egg yolk mixture into beaten egg whites, folding with rubber spatula just until blended. Then pour batter into ungreased 10-inch angel food (tube) cake pan.

4.       Bake for 1 hour and 15 minutes or until top springs back when touched lightly. When cake is finished baking, remove from oven and immediately turn pan upside down onto heatproof funnel or bottle. Allow cake to completely cool, about 2 hours. Then loosen sides of cake with knife or long, metal spatula to gently remove from pan.

Perfect Hardboiled Eggs in Your Caldero

- Saturday, March 26, 2016

For the world’s best Easter egg hunt you need perfect hard boiled eggs. This recipe hits a home run.


·         1 dozen eggs


1.       Place eggs in caldero and pour in cold water to cover. Place caldero over high heat. When water starts to simmer turn off heat, cover with a lid and let stand for 17 minutes. No peeking (don’t remove the lid).

2.       Pour out the hot water and pour cold water over the eggs. Drain water and fill caldero with cold water. Allow to stand for 20 minutes or until eggs are cool.

Must-Have Melba Toast Recipe

- Wednesday, March 23, 2016

                Sure you could pick up a box of Melba toast at the store but the packaged variety doesn’t have the taste and texture homemade Melba toast has. Melba toast is best when served warm and in a basket or napkin-lined plate. If you’re having guests for dinner, store your Melba toast in an airtight container and then refresh it in the oven for a short time just before you serve tea or dinner. Here are the steps to making your own homemade Melba toast.            


·         8 slices bread (wheat, white, rye, or your favorite variety)


1.       Preheat broiler to high and toast the bread lightly on both sides.

2.       Cut off bread crusts and then cut each piece into 4 triangles. Return toast to the broiler with untoasted sides uppermost, and toast until golden and the edges curl.

3.       Serve warm with soup.

4.       You can also make Melba toast earlier in the day, and warm for a short time in the oven at 170ºC/ 325ºF/ Gas Mark 3 before serving.

How to Make Shamrock Floats

- Thursday, March 17, 2016

This Shamrock Float is a kid favorite.


·         Mason Jars

·         Straws


·         1 carton Lime Sherbet

·         1 – 2 liter 7-Up or Sprite


In a punch bowl, combine the sherbet and soda. Ladle into mason jars and serve with straws.

Irish Beef Stew after the Parade

- Tuesday, March 15, 2016

Prep time: 25 minutes

Cook time: 1 hour, 50 minutes

Serves 4 to 6


·         1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks

·         3 tsp of salt (more to taste)

·         1/4 cup olive oil

·         6 large garlic cloves, minced

·         4 cups beef stock or broth

·         2 cups water

·         1 cup of Guinness extra stout

·         1 cup of hearty red wine

·         2 TBSP tomato paste

·         1 TBSP sugar

·         1 TBSP dried thyme

·         1 TBSP Worcestershire sauce

·         2 bay leaves

·         2 TBSP butter

·         3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)

·         1 large onion, chopped (1 1/2 to 2 cups)

·         2 cups 1/2-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips)

·         1/2 tsp freshly ground black pepper

·         2 TBSP chopped fresh parsley


1.       Brown the beef: Sprinkle beef pieces with a tsp, of salt. Heat the olive oil in a large Pujols Kitchen caldero over medium-high heat.

2.       Pat the beef dry with paper towels. Working in batches, add beef (taking care to not crowd the pan as the meat will steam and not brown) and cook, without stirring, until nicely browned on one side. Use tongs to turn pieces over and brown on another side.

3.       Add garlic to the caldero and sauté along with the beef for 30 seconds or until fragrant. Then add beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine and bring mixture to a simmer. Reduce heat to the lowest setting, cover and cook at a bare simmer for 1 hour, stirring occasionally.

4.       In a separate pan, melt the butter and sauté the onions and carrots over medium heat while the pot of meat and stock is simmering. Saute for about 15 minutes or until the onions are golden. Set aside until the beef stew in step 2 has simmered for one hour.

5.       Add onions, carrots, potatoes, black pepper and two teaspoons of salt to stew, simmer about 40 minutes uncovered until vegetables and beef are very tender. Discard the bay leaves. Tilt pan and spoon off any excess fat. Ladle stew to serving bowl, sprinkle with parsley and serve.


***Cooking Tips:

·         Use beef chuck stew meat that is well marbled with fat as lean stew meat will end up too dry.

·         To save time, prep onions, carrots, and potatoes while the stock with beef is simmering in step 2

Knock Your Badges Off Thin Mint Brownies for Girl Scout Day

- Saturday, March 12, 2016

Girl Scout Day, March 12, commemorates the day in 1912 when Juliette Gordon Low officially registered the organization's first 18 girl members in Savannah, Georgia.

In honor of Girl Scout Day here’s a recipe to rock out those Thin Mints (if you still have any!). These Thin Mint brownies are perfect for dessert on St. Patrick’s Day while you watch the parade.



·         1 stick Butter, cubed

·         2 oz. Bittersweet Chocolate, chopped

·         5 oz. Semi-Sweet Chocolate, chopped

·         2 tsp. Vanilla

·         3 Eggs

·         1 1/2 cup Sugar

·         3 TBSP Cocoa Powder

·         1 cup Flour

·         10 Thin Mint Cookies, roughly chopped

Cream Cheese Topping:

·         1 – 8 oz. Cream Cheese

·         1 1/2 cup Powdered Sugar

·         1 tsp Mint Extract

·         Green Food Coloring


·         15 chopped Thin Mint Cookies



1.       Preheat oven to 350° F.

2.       Combine chopped chocolates and butter in heat resistant bowl and place over a double boiler with barely simmering water, stirring the chocolate and butter until they are both just melted. Remove from heat and set aside to cool.

3.       In large bowl, whisk together eggs, salt, vanilla, and sugar, then whisk in melted chocolate. Once mixture is smooth, add in cocoa powder and combine. With Pujols Kitchen rubber spatula, fold in flour then fold in 10 chopped Thin Mint Cookies.

4.       Pour brownie batter into a foil lined 8x8 inch baking pan and bake for 40 minutes or until toothpick comes out clean.

5.       Allow brownies to cool on a rack for 2 hours.

For Cream Cheese and Cookie Topping:

1.       In stand mixer, beat cream cheese, powdered sugar, mint extract and green food coloring together. Tint cream cheese to desired color.

2.       Place in bowl and refrigerate. Don’t frost the brownies until they are completely cooled.

3.       Roughly chop 15 Thin Mint Cookies.

Final Assembly:

1.       Remove brownies from baking pan and foil lining.

2.       Spread tinted cream cheese mixture evenly over the top. Then gently press chopped Thin Mint cookie crumbles into the cream cheese mixture until they are fixed in place.

3.       Cut brownies into 2x2 inch squares and serve.


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