Turkey Frittata

We had a turkey that we purchased for the holidays and never got around to making so it seemed like a good time to use it up. However with only the two of us that means lots of leftovers.

Turkey frittata is an uncomplicated dish that I use to basically empty the refrigerator of left overs. For this one I start with a 10″ frying pan and 2 or 3 Tbs.of butter. One can of sliced potatoes placed in one layer in the frying pan with salt and pepper and browned on one side then flipped and seasoned. To this I added a ½ of a red onion diced, a tomato diced, a few pickled peppers chopped up, 2 cups diced white turkey meat, four eggs with a little ½ & ½ added well beaten and seasoned and poured over all in the pan and then swirled to get into the nooks and crannies. Cook on stove top for a few minutes and then place into a 375° oven for 10 minutes or until center begins to firm up. Layer thinly sliced cheddar cheese or any cheese you want and turn the oven to broil and finish cooking as cheese melts and eggs become firm. Carefully remove from oven and loosen edges from pan and either slice, or slip a serving dish to present at the table. Serve with Sour cream.

April 22, 2013

Faux Rice Pudding & Vanilla Sauce

There are many times when cooking just for two we end up with large amounts of leftovers. So the other evening I had found we had a large container of leftover rice and no dessert. What can you make with rice? Pudding of course! While not a true rice pudding it came out just fine and with the vanilla sauce, it was great.

Ingredients for Faux Rice Pudding and Vanilla Sauce

For the Pudding

2 cups cooked rice
4 eggs
1 cup ½ &½, or heavy cream
¼ cup sugar
2 tsp vanilla

For the Vanilla Sauce

1 cup water
½ cup sugar
1 tbs corn starch
4 tbs butter (1 tbs for buttering baking dish)
1tbs vanilla
pinch of salt

Directions for the pudding

Break the cooked rice up to individual pieces. in a bowl combine the rice,eggs, cream, sugar and vanilla. stir to combine thoroughly. pour into a lightly buttered 1 quart baking dish and bake at 350° for 45 – 60 minutes until custard is set Remove to wire rack to cool and then refrigerate to chill.

Directions for Vanilla Sauce

Combine the sugar and corn starch in a small bowl. In a small sauce pan bring the water to a boil, once boiling lower to medium heat add the sugar and corn starch and stir until sauce is thick. Remove from heat and add the butter, vanilla and a pinch of salt and stir until all combined.

Here are a few items to help make this recipe.
Paula Deen Rustic Stoneware Southern Gathering 1-Quart Covered Stoneware Casserole
All-Clad Stainless Butter Warmer with Pour Spouts
Kitchen Supply 8054 White Porcelain Pitcher, 16-ounce
Polish Pottery Ceramika Boleslawiec 0205/280 Jacek 1 Pitcher, 1-Cup

April 20, 2013July 18, 2015

Broiled Stuffed Tomato

The poor oft maligned tomato, a fruit that has been declared a vegetable by the Supreme Court and numerous republican legislatures since Reagan. Thought by others to be poisonous and inedible. Perhaps Columbus’s most important discovery, we could have done without North and South America, but who could survive without pizza?

Fruit or vegetable doesn’t matter , stuffed and broiled it makes a wonderful accompaniment to any meal.

Ingredients for Stuffed Broiled Tomatoes

Large ripe tomatoes
2-3 Tbs Bread crumbs (Italian style, per tomato)
Garlic cloves ( 1 per tomato finely diced)
Fresh Mozzarella (2 tbs per tomato, finely cubed)
1 tbs Parmesan (per tomato)
1tsp Olive Oil

Mix the bread crumbs and Parmesan together.

Core the tomato and cut in half. With a spoon or melon baller scoop out the insides being careful not to break the skin. Take the the insides and chop to a very fine dice place into a bowl add the garlic and Mozzarella and the bread crumb Parmesan mixture. Mix until all is well combined. Stuff into the tomatoes. Drizzle Olive Oil lightly over the top. Place into a lightly buttered baking dish and bake at 375° for about 20 minutes ( you may place near the broiler for the last 2 minutes to brown the top).

A few tools to help the busy cook
Norpro 5135 Double Melon Baller
Le Creuset Stoneware 1-1/4-Quart Rectangular Baker with Bonus 16-Ounce Rectangular Baker, Cherry