Category: MISC

TEX MEX STEW

I had such good luck with throwing together the Tomato Bean Soup that I’d try another round with different ingredients and was not disappointed!  Tonight’s offering I made with chicken, but it could easily be made with stew meat, cubed pork or chili grind beef.

TEX MEX STEW
2-4 chicken breasts (or meat of choice)
10 ounce green enchilada sauce
10 ounce Rotel original tomatoes and green chiles
1 large onion, chopped large
2 large celery ribs, chopped
1 cup baby carrots
1/3 cup white wine
1 package Taco Bell Seasoning (1/8 cup homemade)
2 cups egg noodles

  • Whisk together the wine, enchilada sauce and seasoning.
  • Spray crock-pot with non-stick spray.
  • Place meat in bottom topped by chopped veggies.
  • Pour sauce over.
  • Cook 4-6 hours on low. I started with frozen chicken breasts so did the first 2 hours on high and then 3 hours on low. During the last hour I added egg noodles.

I also found some locally made tortillas that are half flour and half corn that are excellent accompaniment for this stew.

TOMATO BEAN SOUP

Hubby had dental work the other day and I didn’t realize how much he was going to need a soft menu so I was scrambling to make a soup with what I had on hand.  This soup turned out so well that hubby asked for thirds!  The best part was how simple it was.

TOMATO BEAN SOUP
1 1/2 cups great northern (white beans)
1 can Bush’s seasoned black beans
1 can Hunt’s diced tomatoes (I used basil, oregano and garlic flavored)
1 KNORR beef gel
6 ounces Sprite
1 ham steak, cubed into bite size pieces

  • Whisk the bouillon with sprite until well blended.  
  • Add everything to crock pot.
  • Cook 4-6 hours on low.

BAKED KRAB DIP SPREAD

BAKED KRAB DIP SPREAD
2 cups minced krab
1 bunch green onions, minced
1-8 oz. package Sargento grated Sun dried tomato cheese (if you can’t find this used pepper jack cheese)
1-14 oz. jar sundried tomatoes, drained and minced*
1 small jar roasted red peppers, drained and minced
1 heaping teaspoon Frank’s hot sauce
1 package Knorr Spring Vegetable Soup Mix**
1 cup sour cream 1 cup mayonnaise
·         Pre-heat oven to 350 degrees.
·         Spray 9 inch stoneware round with PURE.
·         Toss together the krab, onions, red peppers and artichoke hearts.
·         Stir soup mix into sour cream and mayonnaise. Stir in cheese and hot sauce into soup mixture.
·         Fold krab mixture into soup mixture.
·         Spread into stoneware.
·         Bake 30 minutes until top is just golden.
·         Serve hot or cold.
I serve it with wheat thins.
*I sometimes trade for 1-14 oz. jar marinated artichoke hearts, drained
**Mrs. Grass works well too.

SLOW COOKER LASAGNA – with tricks

I love my Lasagna Bolognese when I have time, but this slow cooker recipe is a nice change if you want it ready when you get home.

SLOW COOKER LASAGNA – with tricks
1 pound ground beef
1 tablespoon avocado oil
1/2 cup chopped onion
1/2 cup slivered carrots
4 cloves garlic, minced
3 cups Bolognese Sauce or your favorite jar sauce
2 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
30 ounces ricotta cheese
1 cup Parmesan cheese
4 eggs
1/4 cup fresh, chopped basil leaves
1 box Barilla oven ready lasagna noodles
4 cups grated mozzarella cheese

  • Cut strips of heavy duty foil about 3 inches wide and long enough to extend about 3 inches over on each side making 2-3 slings.  Press into the edges of your crock pot and then coat with non-stick cooking spray.
  • Brown beef in skillet until no longer pink.  Drain off fat and set aside.
  • Add onions, garlic and carrots to skillet.
  • When vegetables are tender add meat back in and mix well.
  • Add sauce, Italian seasoning and red pepper flakes.
  • In a mixing bowl whisk eggs.
  • Add in Ricotta cheese, Parmesan cheese and basil.
  • Spread 1/2 cup of meat sauce on bottom of crock pot.
  • Add a layer of lasagna noodles breaking to fit as necessary.
  • Top with 1 1/2 cups of meat sauce followed by 1 1/2 cups of Ricotta cheese mixture followed by 1 cup of the mozzarella cheese.
  • Repeat layers 2 more times.
  • Set crock pot for low and cook 4 hours.
  • Let rest 30 minutes.
  • Using Foil slings, remove the whole lasagna to platter.  Foil slings will slide out easily.
  • Enjoy.

 **I love the oven ready noodles – no pre-cooking and so much less breakage.  No one can tell the difference after you bake it!

OATMEAL FRUIT BARS

Even though this is triple layered there are only two components to make because the crust ‘dough’ is split in half and serves as the topping too. The bars go in the oven three times: first to cook the crust then to cook the crust with the filling then one last time with the crumbs on top to bring it all together. Three times a charm.
At first glance, this recipe didn’t look very promising. My expectations were low. When I’m wrong I admit it. I was wrong. I’m excited now over the possibilities and can’t wait to make them with cranberries, cherries or figs for a seasonal treat… and wonder how chocolate chips would work out. Reasons enough to make them and eat them again and again because. . .
I heart sour cream raisin oatmeal bars!
These unassuming bars become unforgettable after only one or two bites.
Just long enough to reel you in hook, line and sinker. Resistance is futile.

Sour Cream Raisin Oatmeal Bars
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 15 minutes
Yield: 1 (9×13) pan
This old-fashioned favorite starts with an oatmeal crust followed by a cooked sour cream and raisin filling that ends with buttery crumbs gracing the top. Three-layers of irresistible decadence.
Ingredients

 

2 cups golden raisin

 

1 cup coconut rum

 

1 + 3/4 cups old-fashioned oats (not quick cooking)

 

1 + 3/4 cups flour
1 cup brown sugar
1 teaspoon baking soda
1 cup room temperature butter
4 egg yolks, lightly beaten
1 + 1/2 cups sugar
3 tablespoons cornstarch
2 cups sour cream (regular or light)

 

  • Put the raisins in a small bowl and cover them with the rum.
  • Pre-heat oven to 350° F. Spray a 9 x 13 baking dish with non-stick spray and line with parchment paper.
  • In a medium mixing bowl whisk together the oats, flour, brown sugar, and baking soda. Blend the butter in with a pastry blender or fork until small crumbles form. Measure out 1 + 1/2 cups of the topping into small bowl and refrigerate. Pat the rest of the topping evenly over the bottom of the prepared baking dish and bake for 15 minutes.
  • Meanwhile in a sauce pan over medium heat combine yolks, sugar, cornstarch, and sour cream. Cook over medium heat about 15-20 minutes until slightly thickened, the mixture should simmer slowly, if needed turn heat down. Some of the mixture may stick to the bottom of the pan – don’t scrape it up. Remove from heat. Drain the raisins and stir them into the sour cream mixture.
  • Pour the raisin mixture over the baked crust and bake for another 15 minutes until the edges are set but the middle is still very jiggly.
  • Crumble the remaining oatmeal mixture evenly over top of the bars and bake for another 15 minutes. The bars may still wobble a bit in the middle but will set up when cooled.
  • Allow to cool completely then refrigerate until well chilled. Remove bars using parchment to a cutting board and slice into squares or triangles with a chef’s knife wiped clean after each cut. Store in refrigerator up to 1 week.

BEEF RAGOUT with SALAD & ONION BACON VINAIGRETTE

The definition of Ragout is well seasoned meat and vegetables cooked in a thick sauce.  Translated it means YUMMY, flavorful and perfect for a cold winter’s night.

BEEF RAGOUT with SALAD
4 slices bacon, cooked and crumbled
1 1/2 pounds quality stew meat cut into bite sized pieces
4 tablespoons Classico Sun-dried tomato pesto
1 large can pureed tomatoes
1 cup baby carrots, halved
1 medium Vidalia onion, chopped
2 large stalks celery, chopped
4 cloves garlic, minced
1 can diced tomatoes, seasoned (I used basil, garlic & oregano)
1/2 cup red wine
1/2 teaspoon red pepper flakes
1/2 teaspoon Pink Himalayan salt
1/2 teaspoon fresh ground black pepper
1 teaspoon dried oregano
1 tablespoon fresh chopped basil

  • Coat crock pot with non stick cooking spray.
  • Stir together all the ingredients until well mixed.
  • Cover and cook on low 8-9 hours or 4-5 hours on low.
  • Serve over pasta.

*Original recipe called for Pancetta, but I find it a bit too salty and expensive so just used quality bacon from my butcher.

ONION BACON VINAIGRETTE
4 slices bacon
1 bunch green onions, sliced thin
1/2 cup Tarragon vinegar
3/4 cup cream sherry
1/4 cup Avpcado oil
2 teaspoons fresh thyme leaves
salt and pepper to taste

  • Cook bacon until crisp.
  • Drain bacon on paper towels.
  • Add green onions to bacon grease and cook until tender.
  • Add vinegar, simmering 5 minutes.
  • Add cream sherry, simmering another 5 minutes.
  • Remove from heat and whisk in oil.
  • Fold in thyme leaves and bacon.
  • Season to taste with salt and pepper.
  • Serve warm.
  • Refrigerate leftovers.

MARDIS GRAS KING CAKE

So Mardi Gras begins tomorrow and I thought this would be a good time to run this recipe for Mardis Gras King Cake. I threw in some history for you also since King Cake isn’t just for Mardi Gras though that is what it is most famous for these days.  I do have to admit I made this cake a few years back when we were living in Texas during Mardi Gras season though since then I have made it for Epiphany without the Mardi Gras colors and using traditional Christmas colors.

A king cake (sometimes rendered as kingcake, kings’ cake, king’s cake, or three kings cake) is a type of cake associated with the festival of Epiphany in the Christmas season in a number of countries, and in other places with Mardi Gras and Carnival.

The “king cake” takes its name from the biblical three kings. Catholic tradition states that their journey to Bethlehem took twelve days (the Twelve Days of Christmas), and that they arrived to honor the Christ Child on Epiphany. The season for king cake extends from the end of the Twelve Days of Christmas (Twelfth Night and Epiphany Day), through to Mardi Gras day. Some organizations or groups of friends may have “king cake parties” every week through the Carnival season.

Related culinary traditions are the tortell of Catalonia, the gâteau des Rois in Provence or the galette des Rois in the northern half of France, and the Greek and Cypriot vasilopita. The galette des Rois is made with puff pastry and frangipane (while the gâteau des Rois is made with brioche and candied fruits). A little bean was traditionally hidden in it, a custom taken from the Saturnalia in the Roman Empire: the one who stumbled upon the bean was called “king of the feast.” In the galette des Rois, since 1870 the beans have been replaced first by porcelain and, now by plastic figurines; while the gâteau des Rois Also known as “Rosca de Reyes” in Mexico.

In the southern United States, the tradition was brought to the area by colonists from France and Spain and it is associated with Carnival, which is celebrated in the Gulf Coast region, centered on New Orleans, but ranging from the Florida Panhandle to East Texas. King cake parties in New Orleans are documented back to the eighteenth century.

The king cake of the New Orleans Mardi Gras tradition comes in a number of styles. The most simple, said to be the most traditional, is a ring of twisted bread similar to that used in brioche topped with icing or sugar, usually colored purple, green, and gold (the traditional Carnival colors) with food coloring. Cajun king cakes are traditionally deep-fat-fried as a doughnut would be, and there are many variants, some with a filling, the most common being cream cheese and praline.

It has become customary in the New Orleans culture that whoever finds the trinket must provide the next king cake or host the next Mardi Gras party.

Some say that French settlers brought the custom to Louisiana in the 18th century where it remained associated with the Epiphany until the 19th century when it became a more elaborate Mardi Gras custom. In New Orleans, the first cake of the season is served on January 6. A small ceramic figurine of a baby is hidden inside the cake, by tradition. However now, the tradition is giving way to the baby being supplied and the customer placing the baby were ever they wish in the cake. Whoever finds the baby is allowed to choose a mock court and host the next King Cake party the following week (weekly cake parties were held until Mardi Gras).

The classic king cake is oval-shaped, like the pattern of a racetrack. The dough is basic coffee-cake dough, sometimes laced with cinnamon, sometimes just plain. The dough is rolled out into a long tubular shape (not unlike a thin po-boy), then shaped into an oval. The ends are twisted together to complete the shape  (HINT: if you want to find the piece with the baby, look for the twist in the oval where the two ends of the dough meet. That’s where the baby is usually inserted.) The baby hidden in the cake speaks to the fact that the three Kings had a difficult time finding the Christ Child and of the fine gifts they brought.

The cake is then baked, and decorated when it comes out. The classic decoration is simple granulated sugar, colored purple, green, and gold (the colors of Carnival). King cakes have gotten more and more fancy over the years, so now bakeries offer iced versions (where there’s classic white coffee cake glaze on the cake), and even king cakes filled with apple, cherry, cream cheese, or other kinds of coffee-cake fillings.

King Cake is traditionally served with chicory coffee’ as Coffee’ au lat’. It is best eaten warm and if you must break tradition, it can be eaten with ice cream, preferably chocolate.

King cakes are available at bakeries all over South Louisiana, but only after January 6 through Mardi Gras Day.

Mardi Gras is French for “Fat Tuesday” (in ethnic English tradition, Shrove Tuesday), referring to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season, which started on Ash Wednesday. Related popular practices were associated with celebrations before the fasting and religious obligations associated with the penitential season of Lent. Popular practices included wearing masks and costumes, overturning social conventions, dancing, sports competitions, parades, etc. Similar expressions to Mardi Gras appear in other European languages sharing the Christian tradition. In English, the day is called Shrove Tuesday, associated with the religious requirement for confession before Lent begins.

MARDI GRAS KING CAKE (makes 2 cakes)

PASTRY
1 cup milk
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water
1/2 cup white sugar
2 large eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
5 1/2 cups all-purpose flour
  
FILLING
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped walnuts or pecans
1/2 cup all-purpose flour
1/2 cup golden raisins
1/2 cup melted butter
  
FROSTING/GLAZE
1 cup confectioners’ sugar
1 tablespoon water

  • Scald milk, remove from heat and stir in 1/4 cup of the butter. Allow mixture to cool to room temperature. 
  • In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
  • When yeast mixture is bubbly, add the cooled milk mixture. 
  • Whisk in the eggs. 
  • Stir in the remaining white sugar, salt and nutmeg. 
  • Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
  • Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. 
  • When risen, punch down and divide dough in half.
  • Preheat oven to 375 degrees. 
  • Grease 2 cookie sheets or line with SILPATS or parchment paper.
  • In a large mixing bowl combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. 
  • Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
  • Roll dough halves out into large rectangles (approximately 10×16 inches). 
  • Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. 
  • Bring the ends of each roll together to form 2 oval shaped rings. 
  • Place each ring on a prepared cookie sheet. 
  • With sharp knife make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
  • Bake in preheated oven for 30 minutes. 
  • Push the doll into the bottom of the cake. 
  • Decorate with beads.
  • Frost while warm with the glaze.

HAPPY HOMEMAKER & MENU PLAN MONDAY

It’s another Monday… you know what that means. It’s time to link up with Sandra over at Diary of a Stay at home mom and Laurie at I’m an Organizing Junkie for Happy Homemaker and Menu Plan Monday.

I had a good Valentine’s weekend.  We stayed home and BBQed Steaks with baked potatoes and hubby’s favorite for dessert – cheesecake! Plus NASCAR started on Saturday!

Thanks go to my wonderful physical therapist who is treating the “whole” person and not just my knee.  She is very surprised that not 1 doctor put me through physical therapy after any of the 5 major surgeries I had in 2 years that zapped my strength and muscle tone and is not surprised by how weak I have been, but is happy with the path I’m on to become “whole” again! I’ve also started a new vitamin regime and have a lot of new found energy so this post is a little fuller than normal!

BREAKFAST AS I WRITE:


THE WEATHER OUTSIDE
THIS MORNING:
A little overcast, but with the supposed promise of sunny skies by lunch.  The nights have been clear and downright cold though making it cold and flu season with a hint of ear infection!! Very misleading as it is only sunny and somewhat nice for about 4 hours and then it’s bone chilling damp cold and miserable again.

FOR THE WEEK:
Pretty much the same, but less and less promise of sun and more and more promise of dreary skies as the week progresses.

TO DO LIST
TODAY:

  • Physical therapy
  • Dog grooming

THIS WEEK:

  • Laundry
  • Cleaning
  • Paperwork up the ying yang

CURRENTLY READING

TELEVISION & DVR

A couple of new or returning shows start this week,

  • Perception
  • Rizzoli & Isles
  • The Odd Couple remake
  • Vikings on the history channel (hubby has a thing for Norway)

but I’m still working off the DVR from last week.

  • Castle
  • Scandal
  • State of Affairs
  • Justified
  • Sleepy Hollow

PLAY TIME (If I can find any)

I built a new framework for my weekly menu and recipe links.  It is still not exactly what I’m looking for, but I’ll keep working on it. I also changed up last week’s menu and made quite a few experimental recipes and was quite happy with the results.  Recipe links below.

 Menu Plan Monday hosted by Laura at I’m an Organizing Junkie
BREAKFAST
DINNER
DESSERT
MONDAY
Onion & cheese eggs with Toast
C.O.R.N.

TUESDAY
Bagel & cream cheese

WEDNESDAY
Yogurt with Blueberries & Granola
Y.O.Y.O.

THURSDAY
Yogurt with Blueberries & Granola

FRIDAY
Yogurt with Blueberries & Granola

SATURDAY
SUNDAY

LAST WEEK’S RECIPE LINKS

NEW RECIPES I FOUND THIS WEEK TO TRY IN THE NEAR FUTURE

  • Pineapple Skirt Steak
  • Ham & Asparagus Stuffed Chicken
  • Country French Chicken and Rice
  • Chunky Beef Ragu

MY FAVORITE PHOTO FROM LAST WEEK

It is a very strange winter, definitely the kind where you are always fighting a cold. Warm then cold…  dry then VERY wet… rain, but no snow pack… Early bulbs that then freeze and strange fungal growths on tree roots.

BLOGS TO CHECK OUT

I keep looking for new and inspiring blogs, but honestly so many have huge ad sections or pop ups nowadays that just annoy me!

HOMEMAKING TIP

One of the worst things is reaching for an onion or potato to find that they have rotted. And a lot of people don’t know not to store them together.  I’ve always used baskets, but they can become cumbersome and messy. I found these bags at Lakeside collection and they are a big help at keeping things fresh, organized, clean and they are color coded too.  All the onion skins and eyes end up in the bags instead of the shelves.  They were relatively inexpensive too.

ON MY MIND LATELY

If the people who walk the aisles of the local grocery store and walmart drove their cars the same way they drive their shopping carts there would be an accident every 10 feet and you couldn’t drive down the street.

PRAYING FOR & INSPIRATION

I’m praying for the courage and strength to deal with the VA (AGAIN) while we continue through this process.

I also pray for forgiveness for everything I called the “WITCH” from my primary care doctor’s office last week.

I LOVE my primary care doctor.  She unfortunately works for a University system that has taken on the practice that there is NO need for actual nurses or professionals in the office and they staff with untrained or at least not well trained and uncaring people who have the compassion, understanding and follow through of a gnat.  They also use a voicemail system that allows them to ignore, avoid (you choose) calls.  I have pages and pages of documented calls that only reached voicemail that have YET to be answered by them.  Recently I had to resort to a certified letter to get a referral placed 3 months after the doctor originally requested it.

And that wasn’t the first time a referral fell through the system.  The first time they kept faxing to the WRONG insurance company – a company I have never been affiliated with and I only know this thanks to a front office girl telling me.  Obviously she will remain nameless to protect her.  By the time the referral went through 2 months later, the specialist was no longer accepting my insurance and I had to start the process over.  In all from the time the first referral was requested to me actually being seen by a specialist and then having to start over again 3 months had passed.

This time I have had to cancel and reschedule with a specialist twice and this 3rd referral was extremely time sensitive!  Their inability to perform even simple functions has not only ticked me off and forced me to make dozens of unnecessary calls to follow up (basically doing their job for them), rearrange my schedule not once, but twice and not only inconvenienced me, but also the specialist’s office staff and patients.

Don’t get me wrong – it’s not that she didn’t deserve EVERY single word as do the worthless office staff she works with, just that I shouldn’t have said it all.

SPICY CHICKEN STEW

2 pounds boneless, skinless chicken pieces

3 tablespoons butter

2 large onions, chopped

3 garlic cloves, minced

1 28 ounce can chopped tomatoes

1 cup chicken stock or broth

1 cup white wine

2 teaspoon turmeric

1 teaspoon red chili flakes

1 teaspoon paprika

1 1/2 tsp ground coriander

sea salt and white pepper to taste

Two generous cups of fresh herbs (a combination of cilantro, tarragon, basil AND parsley)

  • Bring the butter to a sizzle in a large skillet/saute’ pan.
  • Add chicken and fry on medium-hi heat until slightly browned all over. About 5 minutes. Remove the chicken to a plate. Keep warm.
  • Add the onions to the pan, stir for a 3-4 minutes.
  • Add the garlic and saute, until onion has softened a little, another 1-2 minutes.
  • Add the chilli flakes and coriander, stir for a few seconds to release the aromas. 
  • Add the tomatoes, chicken stock and wine. 
  • Season with salt an pepper.
  • Bring to a simmer, cover the saucepan and cook for 45 minutes or so, occasionally stirring, until the sauce is reduced to a thick glossy sauce. I found it took about 1 hour and a half  to reduce the sauce. Alternatively, add a little cornstarch or flour mixed with water and stir into the pot as necessary.
  • Shred chicken and return to pan. 
  • Add the fresh herbs. Stir and cover for 10 minutes, so the flavors can infuse. Season again, if necessary.
  • Serve over rice or potatoes and garnish with lemon slices.

HUBBY REQUEST for SCOTCH EGGS

Hubby rarely brings me recipes he’d like me to try, but when he does I go out of my way to please him by making them.  Now the picture on the recipe he showed me looked like they used tiny little eggs and suggested 2-3 per person, but let me assure you 1-2 is more than enough!

Now when I read the recipe he brought me it was a lot labor intensive in that you had to start by making your own sausage! So, I did do a bit of change ups and he was quite happy.

  1. Kill boar (so this is a bit of an exaggeration, but you get my drift. I wasn’t going to make my own sausage).

  2. Grind Meat.

  3. Prepare sausage.
  4. Change mind and go grocery shopping.

SCOTCH EGGS
1 pound ground sausage
1/2 teaspoon sea salt (I used lime kaffir)
1/2 teaspoon paprika
1/4 teaspoon thyme
4 soft boiled eggs (6-7 minutes in boiling water, immediately followed by cold water immersion)

  • Add seasonings to sausage and mix well.
  • Portion sausage into 4 pancake like patties.
  • Place 1 peeled egg in the center of each one sausage pancake and wrap sausage around egg forming orbs.
  • Refrigerate for 1 hour.

Wondra flour
1 cup Panko crumbs
1 1/2 cup fine bread crumbs
3 beaten eggs
splash milk

  • Whisk together the eggs and splash of milk until smooth.
  • Dredge each egg in the following order:
  1. Flour followed by
  2. Egg Wash followed by 
  3. Bread Crumbs followed by  
  4. Egg Wash again followed by
  5. Bread crumbs
  • Refrigerate until ready to cook.
  • Heat oil in deep fryer ( I used my wok with 1 inch of oil)
  • Fry eggs about 7 minutes (turning midway if using anything other than deep fryer)
  • Rest 1 minute and serve. Yolks should be slightly runny and warm)