This is one recipe that could help you clean up some leftovers and use whatever you have in the fridge. Raid the pantry and see what you come up with.
We used:
- 1 cup chopped cherry tomatoes
- 1 cup chopped cantaloupe
- 1 tbsp. chopped fresh cilantro
- 8 eggs
- 1/2 cup half and half
- pinch of salt
- 1 tbsp. olive oil
- 1- 4 oz. can diced green chilies
- 1 cup cooked, shredded chicken
- 2/3 cup canned kidney beans, rinsed and well drained
- 3 oz. Monterey Jack Cheese, shredded
Salsa
In a medium bowl, combine the tomatoes, cantaloupe and cilantro. Set aside.
Frittata
Whisk together the eggs, cream and salt. Set aside.
In a broiler proof skillet, heat the oil over a medium heat. Add the chilies and cook for 3 minutes. Scatter the chicken and beans evenly in the skillet.
Preheat the broiler. Pour the egg mixture over the chicken and beans. Cook over a medium heat and as the mixture is starting to set, run a spatula around the edge, letting the mixture flow underneath. Continue cooking and lifting the edges until almost set. The surface will be a little moist. Sprinkle with the cheese.
Place under the broiler (about 5 inches from the heat) and broil 1-2 minutes, until the cheese melts and the top has set.
Serve with the salsa you made earlier.
Note: you could use watermelon instead of cantaloupe, if you wish.
Serves 4.
Lamb Pops For Game Night
The Oscars are on tonight or maybe you prefer to wait for game night, but these will definitely steal the show. It serves a small group of 10-14. Got the room?
- 2 x 600 g pkgs lamb (Frenched, rack)
- 300 ml jar whole, sweet red peppers, drained
- 1 tbsp. olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3 tbsp. tomato paste
- 1 tsp. Harissa spices (spicy chili paste), divided
- 1 tbsp. lemon juice
- 2 tbsp. finely chopped parsley
- 2 tbsp. lemon zest
Pat the red peppers dry, then chop and set aside.
Preheat a fry pan over medium heat and add the oil, onion and garlic. Cook until the onion starts to brown, but stirring constantly so the garlic doesn’t burn. Stir in the peppers, tomato paste, lemon juice and 1/2 the harissa blend. Stir constantly for about 5 minutes. Pour into a blender and puree until smooth. Transfer to a medium size bowl and stir in the parsley and lemon zest. Set aside.
Trim the lamb and cut into chops. Sprinkle both sides with freshly ground pepper. Heat a grill pan over medium heat and oil the pan.
Grill the chops 4-6 minutes each side for medium rare. Brush the red pepper mixture over the pops and serve warm.
Have small plates and tons of napkins on hand. Oh yeah, chilled beverages help as well.
Double Cornbread Stuffing
You might want to try a new dressing this year and this could be it.
- 1 1/2 cups cornmeal
- 1 1/4 cups flour
- 3 tbsp. sugar
- 4 tsp. baking powder
- pinch of salt
- 1 1/2 cups milk
- 3 eggs
- 1/3 cup, melted butter
- 3 cups fresh corn kernel (off the cob) or frozen
- 1/2 cup butter
- 1/2 tsp. red pepper flakes, crushed
- 6 cups fresh spinach
- 1 3/4 cups to 2 1/2 cups chicken broth
Preheat oven to 400 degrees. Grease a 13 x 9 inch baking dish and set aside.
In a large bowl, stir together the cornmeal, flour, sugar, baking powder and salt. Set aside.
In a medium bowl, whisk together the milk, eggs, and 1/3 cup melted butter. Stir the milk mixture into the cornmeal mixture until just moistened. Pour into the prepared pan. Bake for 20 minutes until the edges are a golden colour. Cool on a rack for 20 minutes and cut into 1 – 2 inch cubes.
Preheat oven to 325 degrees. Spread the cooled cubes on a baking pan and bake uncovered for 10-15 minutes, stirring just once.
Cool, again, on a rack.
In a large skillet cook the corn and 1/2 cup butter over medium heat for about 5 – 6 minutes until browning and stir in the red pepper, pinch of salt and pepper. In a very large bowl, combine the corn mixture, cornbread cubes and spinach. Drizzle the broth over to moisten and toss lightly to combine. Spoon into a 3 qt. baking dish and bake, uncovered, for 40 minutes.
Ginger Orange Glazed Carrots
Now I have to confess…growing up this was one vegetable I could not/would not eat. In fact, I went without dessert for one whole year but that is another story.
This is a wonderful way to elevate the lowly carrot to a “company-worthy” side dish to anything barbecued.
- 2 1/2 cups carrots, sliced in 1/2 inch pieces
- 3 tbsp. ginger preserves, chopped
- 1 tsp. grated fresh ginger
- 2 tbsp. frozen orange juice, concentrate, thawed
- 1 tbsp. butter
In a saucepan, cook the carrots in lightly salted water for about 4 minutes. Drain and set aside.
In the same pot (save dishes) combine the ginger preserves, orange juice, grated ginger and butter, stirring until melted. Return the carrots to the pot, cooking, uncovered, for about 6-7 minutes until the carrots are tender and glazed.
Serve with barbecued ribs or chicken, along with buttered fettucine noodles. Awesome!
Chicken Tacos
Remember the chicken cutlets you prepared and froze? Well, here is another quick and easy dinner….tacos. It can’t be any easier, but when rushing to hockey practice or dance classes, this is THE winner.
- Chicken cutlets (as many as you require)
- Tortillas – toasted lightly (I prefer just warmed)
- 1-2 avocados, mashed
- Jar of Pico de gallo
- fresh cilantro leaves
Slice the chicken cutlets into strips and layer on the toasted tortillas, adding the mashed avocado, 1-2 tbsp. pico de gallo and cilantro leaves. Fold over and enjoy.
Pour a glass of milk (or juice or….) eat away and then you are off on your busy evening with the kids. What more could be any easier?
Yummy.
Sriracha Butter
IF you are looking for a nice spicy, salty butter on top of a grilled steak this is the one. It uses anchovies but I promise, it does NOT taste fishy.
- 1 stick unsalted butter, room temperature
- 2 anchovy fillets, minced
- 1 tbsp. spicy chili sauce
- 1 garlic clove, minced
- sea salt
Using a fork, mash together the butter, anchovies, chili sauce, garlic and 1/2 tsp. salt. Keep refrigerated up to 1 week.
Simply cut slices off and place on top of a steak and let it melt.
This simply adds a deep, rich flavour to the taste of your steak.
Besides, would I lie? Nope!
Mayonnaise – Basic And Flavoured
This is inexpensive to make and you can flavour to suit your tastes and menus.
- 2 egg yolks
- 1 tsp Dijon mustard
- 4 tsp. fresh lime juice (or lemon juice)
- 1 cup vegetable oil
Place the yolks in a food processor and add the mustard and juice. Pulse to incorporate fully. Keep motor running on slow and add the oil…slowly.
Season lightly with salt and pepper. Store in airtight container for up to 1 week.
note: if this separates after oil has been added, simply add another yolk and 1 tsp. lukewarm water in a clean bowl and add the broken mayonnaise, briskly whisking constantly. Now add 1/4 cup more oil, whisking to incorporate.
Flavoured Mayonnaise
Tartar Sauce – after adding the vegetable oil, add 2 finely chopped baby gherkin pickles and 1 tbsp. minced onion.
Red-Pepper Mayonnaise: After adding the oil, add 1 roasted red pepper (from a jar) and 1 minced grlic clove.
Garlic Mayonnaise: After adding the mustard and lime juice, add 2 minced garlic cloves
This is really yummy.