Saturday Nights Supper Makes a Great Monday Morning Breakfast!

Leftovers. I don't know anyone who doesn't have leftovers in their fridge. If you're anything like myself, you tend to cook too much and you're left with a few odds and ends from a couple of different meals in your fridge.

Saturday night ended up with friends from the city and Prime Rib steaks on the BBQ! Sweet potato, new potatoes, peppers, red onion, mushrooms and regular onions all cooked up for on the side. So delish! We had chicken nachos to start though, so we couldn't finish our steaks or our sides. They were containerized and put in the fridge. Leftovers.

 

When I am home on my days off from work, I try and make Darryl a nice cooked breakfast every morning. Some days it's just boiled eggs and toast. Some mornings I make him eat cereal, because we should eat cereal far more often than we do! Today I decided I needed to get rid of some leftovers. Clean out the fridge!

 

I chopped up the steak, peppers, onions and mushrooms, a new potato and tossed it all in a frying pan.

Looks pretty good doesn't it?

 

Then I whipped up 4 Large Eggs with some milk, salt, pepper and a few squirts of BBQ sauce!

 

 

 Poured the eggs in the pan....

 

 Cooked it a little on the stove top, then put it in the oven on broil.....

 Topped it off with some mozza....

Broiled it again......

 

 

and served it up with some toast made with my homemade multigrain bread!!!!

 

 

Leftovers aren't so bad!

Alfredo Scalloped Potatoes

Maybe I shouldn't use the word Scalloped? Hummm....oh well. What ever you want to call them, they are rich and delicious! My boys aren't big fans of cream-based potatoes but when inviting friends over for a glazed ham dinner, I knew I had to include a creamy rich side dish so I made mashed for my boys and Alfredo Scalloped Potatoes were born for my friends and I. (Turns out Darryl liked them!)

Here's how I did it:

Preheat oven to 350F.

Grease a 9 X 9 glass casserole dish and set aside.

Peel and slice about 2 lbs of potatoes. About 1/8 inch thick. Enough potatoes to fill your dish so if you want, you can use the dish for reference as you're slicing. 

Place potatoes in a small pot and rinse with cold water then cover with cold water, a dash of salt and place on stove top to simmer for about 10 minutes. You want the potatoes to just be cooked. Not mushy so watch them!

Drain and toss with a dash of EVOO and S & P. Set aside.

(This sauce can be made on the stove top and used for pasta.)

1 can Condensed Cream of Mushroom Soup

1 can (the soup can) Milk ( I use Skim)

2 cloves Garlic, minced

1 tsp dried Basil

1 tsp dried Oregano

1/4 cup Grated Parmesan (you WANT the powdered shaker bottle stuff for this one!)

Whisk all ingredients together in a microwaveable bowl and heat for a few minutes. Stir every minute. You want this to be bubbly and combined.

When sauce is ready, layer your potato slices in the prepared dish. Pour over sauce and shake dish to get sauce all through potatoes. Cover with parchment and foil and bake for 40-45 minutes.

Shred about 1 cup of Swiss or Mozza cheese.

After the potatoes have been baking for 40 - 45 minutes, remove the parchment and foil and top with cheese. Place your oven on broil and put the potatoes back in the oven until golden brown!

Cover and let rest for 15 minutes or so before serving. 

Sorry folks, I forgot to take a photo!

Happy Cooking! 

Chicken Donair Meat

I have been really been trying to eat better. Cutting back on the "whites" and trying to go fresh. I really wanted to make some donair meat but was wondering how ground chicken or turkey might work instead of the ground beef. Only one way to find out! Do it! 

Chicken Donair Meat

1 lb ground chicken (or turkey)

1 tsp Salt

1 tsp ground oregano

1 tsp thyme

1 tsp flour

1/2 tsp pepper

1/2 tsp basil

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp cayenne

Preheat oven to 350 F.

If you have a mixer with a paddle attachment, use it. If not, prepare to pound and knead and pound and knead. It is a good work out though!

Place all ingredients in the mixing bowl with the paddle attachment and mix until it no longer looks like ground beef and everything is completely combined. 

Plop out meat mixture on to some parchment paper and form into a log. Wrap tightly and twist both ends. (Should have taken a picture of this...sorry!)

Place on a rack on a baking sheet or a broiler pan. Bake for an hour and 10 minutes. Remove from oven and let cool completely. Unwrap and slice as thin as possible. Quickly pan fry to reheat before eating.

It is best if this is baked off the day before you want it and sliced the next day, but I'm too impatient for that! :)

Chicken Donair Sandwich with Sweet Potato

This is what I did with my Chicken Donair meat....

3 oz Chicken Donair meat

1 Artisan Rosemary and Olive Oil Fold It Flat Breads

2 Tbsp Renee's Yogurt Cucumber and Dill Dressing

1 Romaine Leaf

2 slices of tomato

4 slices of cucumber

1 oz feta

Warm your meat in the a dry frying pan. Warm flat bread in frying pan. Spread the dressing over flat bread. Place the romaine leaf, tomato and cucumber on the "bun". Top with donair meat and feta. Close up and enjoy!

The side dish you see in that photo is very simple and tasty. Preheat oven to 375F. Chop up 1 peeled sweet potato, 1 red pepper and 1 small onion. Toss with olive oil, salt, pepper and Italian seasoning and bake on a sheet pan for 40 minutes, tossing every 10 minutes.

Eating fresh is not only good for you, but truly makes you feel good. "Fresh" might not be a word you would think of when you think of Donairs, but when making them at home and knowing what is in it, really does make a difference. We can still eat the foods we crave, but making them yourself is so much better for us. Go on, give it a try! 

Happy Cooking!

Spinach Feta Olive Stuffed Pork Roast

Wow! 2013! You certainly blew in quickly. I have been busy! Aparently so busy I haven't written anything in quite some time. I have been working steady and enjoying time home when I get it. I have also jumped on the "eat-better, feel-better, look-better" wagon! 15 days now, no pop, no chips, no junk food! I'm so proud of myself. I'm not too sure if I've actually lost anything yet, but I am starting to feel better! I have, however, eaten a few desserts these last few days! Hard not to out here when you have such a good baker for a second cook! :) No more cream in my coffee either! Yeah me!

So yes, not much else to catch you up on, so here is a new favorite recipe I came up with last month. A few friends have tried it and gave me some great feedback, as well as my man. Hope you try and enjoy as well.


Spinach Feta Olive Stuffed Pork Roast


1 Boneless, Pork Loin Roast, about 2lb

¼ cup Extra Virgin Olive Oil

¼ cup Lemon juice

1 Tbsp Oregano

1 Tbsp Garlic Powder

½ cup water

½ tsp Salt

½ tsp pepper

Mix all ingredients together in a Quick Shake or Mason Jar. Pour into Ziploc bag with Roast. Shake around to coat Roast.

Let sit in fridge for 3-4 hours. Shake every few hours.



1 bag baby spinach

1 onion, small dice

3 cloves garlic, minced

½ Tbsp Extra Virgin Olive oil

1 Tbsp Butter

½ cup Kalamata Olives, pitted and sliced

¼ cup Feta cheese, crumbled

In a frying pan, melt a Tbsp of butter with about ½ Tbsp EVOO. Add onions. Sauté for a few minutes then add minced garlic. Turn heat on low and let the onions and garlic cook without browning. Add a little salt and pepper. Stir. Add bag of spinach, tossing to wilt. When spinach is just wilted (do not let the spinach turn dark) remove from heat.

Preheat oven to 400F. Remove roast from fridge and place on cutting board. With a sharp knife, butterfly open the roast. Season with S & P. Spread half of the spinach evenly over the roast. Top with olives and feta and remaining spinach. Roll up tightly and secure with tooth picks or twine. Season the outside with S & P. Place roast in a greased casserole and bake for 40-50 minutes until internal temperature reaches 160F. Let rest, covered with foil for 5 minutes before slicing.

Serve with Roasted Potatoes and Peppers sautéed in balsamic and EVOO.


Happy Cooking!

Cherry Cheese Danish

Working back shift has it's pros and cons....I try my best to keep my spirits high and keep busy. Right now is more of the slower season so I have more time to do sweet treats for the crew.  The other night I made a Cherry Cheese Danish and it was a big hit! This is so delishes and looks pretty and is actually very easy to make! You won't have to run to Tim's or your favorite bakery any more! This will be your go-to dessert, I promise!

Cheery (or blueberry, apple, strawberry) Cheese Danish

1/4 cup warm water

1 Tbsp yeast

1/2 tsp sugar

1/2 cup sour cream

1/4 cup butter

1/4 cup sugar

1/2 tsp salt

1 egg

2 cup flour

8 oz cream cheese, softened

1/4 cup sugar

1/2 tsp vanilla

1 to 2 cups favorite canned pie filling

1. Mix warm water, 1/2 tsp sugar and yeast together in a medium size mixing bowl

2. Let sit for 5 minutes or so

3. In a small saucepan, mix together the butter and sour cream. Stir over medium heat until butter melts and the two are combined. 

4. Add sugar and salt. Stir over low heat until sugar is completely dissolved.

5. Remove from heat and allow to cool for a few moments. Add the egg and whisk.

6. Add sour cream mixture to water and yeast mixture. 

7. Add flour and mix well.

8. Cover the dough and chill for at least 2 hours.

9. Meanwhile, beat cream cheese with sugar and vanilla until nice and smooth. 

10. On a floured surface, roll out dough into a large rectangle.

11. Cut slits on either side about 2 inches apart. Spread cream cheese mixture down the middle, then the fruit filling of your choice on top.

12. Fold the flaps of the dough back over the center to make it look like a braid.

13. Bake in a preheated 350 degree F oven on a parchement lined baking sheet for 15 to 18 minutes until golden brown.

Allow to cool on pan and drizzle a icing sugar glaze over danish. 

enjoy!

Cheery Cheese Danish 

Sliced and ready to enjoy!

Toasted Coconut and Almond Fudge Shortbread Bars :)

Sometimes I just feel the need to bake. My jeans really can't take much more of my baking and eating fits, but I just love being in the kitchen. I had limited ingredients today so I set out and googled "sweetened condensed milk".

I found and recipe and made it my own.

If you're in the mood for a sweet treat, this is a good one!

Toasted Coconut and Almond Fudge Shortbread Bars

  1cup butter, softened
1/2 cup icing sugar
1/4 tsp salt
1 1/4 cups  all-purpose flour
2 cups semi-sweet chocolate chips
1 can Sweetened Condensed Milk
1/2 tsp vanilla extract
Sliced almonds, toasted

Shredded coconut, toasted

Preheat oven to 350° F

1. Beat butter, sugar, and salt until fluffy. Add flour; mix well.
2. With floured hands, press evenly into 13x9 parchment paper-lined baking pan. Bake in preheated oven for 20 to 25 minutes or until lightly browned. Let cool.
3. Melt chips with sweetened condensed milk over low heat, stirring constantly. Remove from heat ; stir in extract. Spread evenly over shortbread.
4. Garnish with almonds and coconut ; press down firmly. Chill 3 hours or until firm. Cut into bars. Store covered at room temperature.

:) Enjoy

Best Ever Chocolate Chip Cookies

My cousin gave me a journal filled with recipes, hand written by her, for a Christmas gift back eight or nine years ago....recipes for cookies, casseroles, cakes....you name it! It's in there! Her mothers recipes, MY mothers recipes, her mother-in-laws recipes. Under some recipes, there are even personal comments on who's recipe it is, and how much the food item is enjoyed by her family and friends! Considering the meals we shared together and our family history of the love of food, this was a great gift. The pages are now well worn..some pages are even sticky! There were some blank pages when I received the book, but they are now filled. I love this cook book and no matter how many others I have, I always ended up back in this one for most things. One of my favorite go-to cookies when I just want something sweet in the house, or something to take to friends, is her chocolate chip cookie recipe. I have had many cookies, and these are the BEST EVER! (My Nanny made some awesome chocolate chip cookies too, but no matter how many times I tried that recipe they never tasted like hers!) Today I made these cookies and added some Reese's chips along with the regular Milk Chocolate chips I usually add. Yup, success! They are yummy and I'm sure my friends will enjoy them too! Here's the recipe and few photos :)

Chocolate Chip Cookies

1 cup unsalted butter

1 cup brown sugar

1/2 cup white sugar

1 egg

1 egg yolk

1 tsp vanilla

2 cups flour

1/2 tsp baking soda

1-2 cups chocolate chips

In a microwavable mixing bowl, melt butter.

Add sugars and beat with electric mixer until soft and smooth.

Add egg and egg yolk. Beat until smooth.

Stir in vanilla.

Sift in flour and baking soda. Stir until combined.

Add chocolate chips.

Refrigerate for 15 minutes.

Preheat oven to 350 degrees F

Line a large cookie sheet with parchment paper.

Using a small cookie scoop or two spoons, (or roll into 1 inch balls) place cookie batter

about 3 inches apart. Back for 10 to 12 minutes or until golden, but still soft in the center. 

Cool on cooling rack and enjoy!