Dinner 8 - bacon wrapped pork and chicken filets, asparagus with hollandaise; brie toasties

So today I really wanted to use up some of our fresh veggies while creating something that suited better portion control.  Working in diabetes for so long helped me learn about the importance of portion control rather than just the caloric intake.  So, I made a few things that better suited what we SHOULD be eating while still filling our tummies. 

Brie and toasted baguette.  Well, I love brie.  I used to eat brie on hot paninis and inside my eggs.  I can't help myself when I find a great single or double cream variety.  Today I was walking around Wellington - AGAIN - and came across the cutest little cheese shop - Fromagerie Copette Et Cie - I havent had this much fun in a while!  The shop, very quaint, greets you with fresh aromas of unique, fresh cheeses from throughout Canada and the world.  Phenomenal!  The lovely vendeuse offered me samples of several aged cheeses - ALL yummy choices.  But of course, I came home with my double creme brie. 

So I didnt go fancy.  I wanted to taste the brie. enjoy it for being an artisanl cheese.  So, just heated up in the oven at 400 for 15 minutes.  I topped it off with fresh raspberries and toasted slices of baguetts to taste.

For the main dish, I took one chicken breast and one pork chop - cut them in half and wrapped each in a slice of bacon.  Marinated each piece with 1 Tbsp of EVOO and let sit for and hour.  Sprinkle a pinch of garlic salt and pepper onto the filets and let them broil in the oven for a nice texture.  Broil for 20-25 minutes until cooked thoroughly.

Asparagus are easy.  Steam em a bit, and add a nice hollandaise sauce on top!
Hollandaise

3 egg yolks - lg eggs
1 Tbsp lemon juice
1 stick (1/2 cup) butter - melted.
Pinch cayenne
Pinch salt

Whisk the egg yolks and lemon juice together in a bowl and until the mixture is thickened (double volume). Use a double boiler or make your own with a heat resistant bowl placed over boiling water (not toughing the bottom of the water so the eggs dont cook).  Add the melted butter and continue to whisk until the sauce is thickened (again double in volume). Remove from heat, whisk in cayenne and salt.  Voila!