Main Dish
Leftover Idea: Stuffing Frittata
By Andrea | Sunday, November 30th, 2008
The cast
Still plowing your way through leftovers? This is one of my very favorite leftover recipes. I look forward to this all year long! I started doing this a few years back with leftover stuffing and have made it every year since. It’s so easy and so yummy! Perfect if you are hosting guests at your house and they are threatening bodily harm if you feed them another leftover. Disguise it!
Andrea’s Stuffing Frittata
- 1 C overloaded with stuffing
- 1 C of leftover chopped turkey
- 4 eggs
- 1 TBSP of olive oil
- Shredded Cheddar for topping
Preheat oven to 400 degrees. In a medium sized skillet, drizzle in the olive oil and heat over medium heat. Then add in the turkey and stuffing. Whisk the four eggs and pour that mixture over the turkey and stuffing. Making sure the egg mixture covers the whole thing. Turn off heat and plop in the oven for about 5 minutes until just slightly shy of being set. Turn off oven and remove frittata. Sprinkle top with as much shredded cheddar as you like. Put back in the oven for about 3 minutes until the cheese is melted and frittata is fully set.
Remove from oven, cut into four slices and serve!
Out of the oven
This dish is so easy to make and takes leftover stuffing to that next level of awesomeness. Stuffing is my favorite part of Thanksgiving dinner, so I’ll look for any excuse to keep eating it! I have made this with just stuffing and no turkey. This year I had a few bites of turkey still in the fridge so I dumped it in. But omitted, the frittata is still just as yummy.
If you have leftover cranberry sauce, some of that warmed and drizzled over top would make a really nice sauce for the frittata. You could also use egg whites in this as well. It’s up to you! Even playing around with the cheese and maybe using a pepper jack for some kick would be great! Get creative with those leftovers!
Stuffing Frittata
Have fun guys! And remember, always play with your food!
Topics: Breakfast, Main Dish, Side Dish | 7 Comments »
Tags: Breads, Cheese, Eggs, Holiday, Turkey
Pumpkin Penne
By Andrea | Thursday, November 20th, 2008
Pumpkin
I love pumpkin and one thing I have resolved to do this year was to be more creative with foods. To experiment more and branch out more. I have been doing that a lot with pumpkin.
Pumpkin doesn’t have to be just regulated to pies and I’m sure all of you are aware of this fact already. I’m new to the party. Pumpkin can be savory? Pumpkin can be spicy? Well smack my bottom, let’s get this party started!
Some of you might be aware of the Blogger Secret Ingredient contest that has been going around. Well this week, Lindsay is hosting and she picked pumpkin. Since my new found love of experimenting with pumpkin, I wanted to create something that I could enter in this week’s contest.
The idea came to me earlier this week and I pondered it a bit before fully deciding what I was going to make and how exactly I was going to make it. Pumpkin Penne was the result!
Andrea’s Pumpkin Penne
- 1 Italian sausage link
- 1 C of pumpkin puree
- 1/3 C of dry white wine
- 1 C of chicken broth
- 1/4 of a medium onion finely chopped
- 1 clove of garlic
- 1/2 TBSP of unsalted butter
- 1/2 TBSP of olive oil
- 2 1/2 C of mini whole wheat penne
- 1/2 tsp of chili powder
- Salt, pepper, garlic powder to taste
- Pinch cayenne pepper, pinch crushed red pepper flakes
- Flat leaf parsley for garnish
- Grated parm for garnish
In a medium sized skillet with high sides, add the 1/2 TBSP of olive oil and heat over medium heat. Cut the casing on the sausage and crumble into the skillet browning and cooking through ( like cooking ground meat). Remove from skillet and set aside. Either drain the grease or keep (there shouldn’t be too much), add in the butter and chopped onions. Sprinkle with a pinch of salt and sauté until soft and transparent. Add the sausage back in and also grate the clove of garlic into the mixture. Stir everything together and then add the wine. Allow to simmer for about two minutes. While that is simmering bring a large pot of water up to boil for the pasta.
To the onions and sausage, add in the pumpkin and stir. Then add in the chicken stock and stir. Add in the seasonings and allow the mixture to simmer as the pasta cooks. The pasta should take about 7 minutes to cook, taste test to your preferred doneness. Once the pasta is cooked, drain and place back into the hot pot to help evaporate remaining water. Add the pasta into the pumpkin sauce and combine. Sprinkle in some chopped parsley for added color. Top with grated parm and serve!
Serves two with plenty of leftovers or can serve four for a dinner.
If the sauce starts to get too thick, add in more chicken stock by the tablespoon until it’s back to a smooth sauce.
Pumpkin Penne
This dish came out perfectly. It was creamy with just a touch of heat from the seasonings. A great way to get more veggies in for the day. The sausage gives it just enough of texture and flavor to keep things interesting.
Certainly you can use spicy sausage here if you prefer; it’s all about your preferences. If you would like to keep it straight veggie, use veggie stock and perhaps some veggie crumbles or starters instead of sausage. I think adding in even more veggies would be a great addition, spinach or zucchini would work well with this dish.
I used a Chardonnay from a box from Target. It’s not too shabby and the box is handy for cooking because it’s easy to measure out what you need. However, opening a bottle for the evening is also a great way to go!
Enjoy guys, and remember, always play with your food!
Topics: Main Dish | 7 Comments »
Tags: Pasta, Pork, Veggies, White Wine
Cranberry and Pecan Stuffed Acorn Squash
By Andrea | Sunday, November 16th, 2008
Roasted Acorn Squash
I’ve been experimenting with winter squashes lately. These are a new item at OHC HQ and one that we are thoroughly enjoying. I didn’t grow up eating winter squash aside from pumpkin, and that was only in pie. Perhaps a cookie, but that’s as far as it went. All the other varieties of squash never crossed the threshold and I’m pretty sure it was the same way over at young Scott’s house as well.
During my experimentations, both of us have decided that we love the winter squashes and currently we have not met a squash we didn’t like. A familiar squash this time of year is the little acorn squash. Perfect as a meal on its own or playing costar as a side dish. And one thing that seems pretty typical is a stuffed acorn squash. Meat of some sort seems to be a common ingredient, sausage taking a top spot.
When I created this dish, it was a veggie day for us so there’s no meat contained in this stuffing. I was looking for something a little sweet and a little savory. Filling, yet light, so as not to weigh you down after eating.
Andrea’s Cranberry and Pecan Stuffed Acorn Squash
- 1 medium-sized acorn squash
- 1-2 C of cooked brown rice
- 1/2 C of dried cranberries
- 1/2 C of crushed pecans
- 1 TBSP of maple syrup
- 1 TBSP of olive oil
- Salt, pepper to taste
- 1 tsp of chili powder
- 1/2 tsp of cinnamon
Preheat the oven to 400 degrees. Cut the acorn squash in half and remove the seeds. On a foil lined cookie sheet place the acorn squash cut side up. Rub each half with 1/2 TBSP of olive oil. Sprinkle with salt and pepper (to taste). Also sprinkle each half with 1/2 tsp of chili powder, 1/4 tsp of cinnamon. Roast for about 1 hour or until fork tender.
While that is roasting, cook the rice according to package directions. I always use chicken stock for cooking rice. In a medium sized mixing bowl, combine rice, cranberries, pecans, and maple syrup. Mix to combine.
When the squash is fully roasted, remove from oven. Place each half on a plate and fill with the rice mixture. Serve immediately.
Cranberry and Pecan Stuffed Acorn Squash
Both of us were really pleased with the way the dish came out. The acorn squash is sweet but it isn’t quite as sweet as a butternut, allowing the maple syrup and cranberries to shine through. The pecans give it some crunch and a little protein boost. The brown rice keeps things filling yet light.
I used a brown jasmine rice but you can use whatever rice you love or happen to have on hand. Another common way of roasting squash, is in a shallow roasting pan with a little water, about an inch or so. Roast at the same temp for the same time or until fork tender. The steam from the water will help keep the squash moist.
If you’re looking for something a little different this holiday season, or perhaps an easy side dish to bring to a party, this is definitely a winner.
Have fun guys, and remember, always play with your food!
Topics: Main Dish, Side Dish | 4 Comments »
Tags: Fruit, Grains, Holiday, Nuts, Rice, Veggies
Cran-Apple Turkey Burgers
By Andrea | Sunday, November 2nd, 2008
About to be grilled
Happy November guys! Pumpkins, colorful leaves, and turkey are all things that come to mind when we think of November. I thought I would kick things off with a Fall recipe.
Growing up, I was not a fan of burgers. It was too much meat in a condensed form and the taste wasn’t appealing to me. Once I was out on my own cooking for the two of us, I realized that it wasn’t burgers as a whole that I disliked, it was the specific burger I was given. The burgers in restaurants were huge and too messy to handle. All the toppings came out the back ending up on the plate instead of accompanying the burger.
My mom’s burgers didn’t have a lot of seasoning to them and didn’t appeal to me. Cooking for Scott and myself, I realized I could make burgers however I wanted. I could make them with tons of seasonings and I didn’t have to make a mammoth burger that you couldn’t even take a bite out of.
Burgers are now one of my very favorite things to make. You can make a burger out of anything and play around with flavors. You can make them any size and serve them on the vessel of your choice. This is what I adore about cooking, making it your own. No rules, it’s all about you and what you want.
I’m still experimenting with apples and finding new ways to incorporate them into meals. I saw a turkey burger in Rachael Ray’s magazine that had some apple slices on it with a cranberry sauce. I thought that was okay but wondered if I could put the apple and cranberries IN the burger instead of just using them as extras on the bun. That’s how this particular burger came to be.
Andrea’s Cran-Apple Turkey Burgers
- 1lb ground dark meat turkey
- 1 granny smith apple chopped, small pieces
- 1/4 red onion chopped
- 1/2 TBSP of dijon mustard
- 1/2 tsp grill seasoning
- 1/4 tsp of poultry seasoning
- 1/4 tsp of smoked paprika
- 1/4 C of dried cranberries
- Salt, pepper, and garlic powder to taste
In a mixing bowl, combine all of the above ingredients. Divide mixture into four equal parts and form into patties. Place patties on a hot grill and grill on each side for 5-7 minutes. Remove from heat and allow to rest for 2 minutes before serving.
You can cook these in a large skillet with about 2 TBSP of olive oil if you don’t want to or cannot grill them. You can also use ground turkey breast if you don’t care for dark meat turkey.
On the grill
Whenever you make burgers out of poultry, they tend to be very delicate until the first side gets cooked. These are burgers of love, you have to handle them with care so they don’t fall apart on you. Ease them onto the grill and do not move them until the first side is cooked. When you flip them, it helps to use two spatulas, one on the bottom and one on top to help keep things in place. They will hold up for you but you have to treat them gently.
Cran-Apple Turkey Burger
I served these burgers topped with cheddar and placed on kaiser roles with some lettuce and dijon mustard. They were moist and so flavorful. The apples were warmed through while still remaining crisp and the cranberries gave nice little bursts of sweetness that paired well with the red onion. This is probably my favorite burger I have made so far. Both of us just loved the way these turned out and even again as leftovers the next day. The apples didn’t get mushy or turn brown. I’ve been dreaming about these burgers ever since!
Enjoy guys, and remember, always play with your food!
Topics: Main Dish | 10 Comments »
Tags: Cheese, Fruit, Grill, Turkey
Steak and Potato Frittata
By Andrea | Friday, October 24th, 2008
Frittata on the way to the oven
One of our favorite meals is a nice steak dinner. Marinated grilled steak with a baked potato and all the fixins. Classic. However, I cannot eat an entire steak. And depending on the size of the baked potato, I might not be able to eat a whole one of those either. We always have leftovers and I try to come up with different ways I can transform that classic meal into something else.
Enter the frittata. A frittata is a quick dish to make and it can take on any flavor or style you want to throw at it. So many different things one can do with a skillet and some eggs. The day after a nice dinner of grilled steak and baked potato, I decided to use those leftovers in a frittata. This is my version of a steak and eggs breakfast with a side of homefries.
Andrea’s Steak and Potato Frittata
- 1 C of cooked potato, cubed
- 1 1/2 C of cooked steak, cubed
- 1/2 green pepper, chopped
- 1/4 of a medium onion chopped
- 1/2 C of shredded cheddar
- 1/2 TBSP of dijon mustard
- 1 TBSP of unsalted butter
- 3 eggs
- Salt and pepper to taste
Preheat oven to 400 degrees F. Heat an oven safe skillet over medium heat. Add butter, then when melted, add in the peppers and onions. Season with salt and pepper and cook for about 3 minutes until soft. As the peppers and onions are cooking, whisk together the eggs and mustard. This will take a minute or so but the mustard will incorporate into the eggs. When the onions and peppers are soft, add in the steak and potato. Stir and allow to just heat through, about 2 minutes. Pour egg mixture into skillet making sure to spread it out evenly. Allow to cook for a minute. Turn off heat and put skillet into oven. Cook until the frittata is set and cooked through, about 7-10 minutes. When the frittata is cooked, pull out the skillet and top with the cheddar. Put back in oven for another 2 minutes or until the cheese is melted and bubbly.
Remove from oven and allow to sit for one minute. Cut into quarters and serve!
Just out of the oven
So far this is probably one of my favorite frittatas that I have made. Adding in the peppers and onions accentuates the steak and brings out the flavor of the potato. The mustard adds just a hint of something going on the background, a nice subtle kick at the end. And cheese just goes with everything!
Enjoy guys! And remember, always play with your food!
Topics: Breakfast, Main Dish, Side Dish | 8 Comments »
Tags: Beef, Eggs, Veggies
Tastes of Fall Salad
By Andrea | Sunday, October 12th, 2008
Cranberry Mustard Dressing
Ever since I made the Apple Quesadillas, I have been experimenting more with apples as an ingredient. I’m starting to realize how much I like raw apples mixed in with dishes I wouldn’t have normally even considered trying. I came up with this salad one night as I was searching for something small to eat while dinner was cooking.
Fall inspired salad
Since it’s fall I started toying around with the idea of making a salad that celebrates all the great tastes of fall. Apples and cranberries are classic fall flavors and I knew that I had to create a salad around those two personalities. Something simple where the apples and cranberries would become the focus and not be overpowered by other ingredients.
Andrea’s Tastes of Fall Salad
- Romaine
- Chopped red apple
- Dried Cranberries
- Pumpkin seeds
- Crushed walnuts
- Crumbled goat cheese
Now guys, since this is a salad, you can make it as big or as small as you would like. This is why I didn’t give any amounts to the ingredients because it’s up to you! When I made this salad, I made it as a small little starter dish to our meal. But it is certainly hardy enough that it could be a meal. Add some turkey and you have even more fall flavor!
Salad and dressing
This salad was so light and full of flavor that I needed a dressing that would accent the salad instead of weighting it down. I wanted something that would keep the theme going but also make a really nice presentation. As I rummaged around in my pantry I came across some cranberry jelly. Ah ha! That would do the trick.
Andrea’s Cran-Mustard Dressing
- 2 TBSP of cranberry jelly
- 2 tsp of dijon mustard
- 1/2 tsp of honey
- 2 tsp of white wine vinegar
- 2 TBSP of olive oil
- Salt and pepper to taste
In a small mixing bowl, combine all ingredients until well blended. This will make a slightly thicker type of dressing, so keep that in mind as you are mixing. Drizzle over salad and serve!
If you don’t have any cranberry jelly, a nice basic balsamic dressing would work well on this salad.
I loved eating the apples and cranberries with this salad. The apples are sweet and crunchy while the cranberries are chewy. The two textures compliment each other perfectly and keep you interested as you’re eating the salad. I’ve been putting apples in my salad ever since!
Have fun guys and remember, always play with your food!
Topics: Main Dish, Side Dish | 8 Comments »
Tags: Fruit, Veggies
Apple Cheddar Quesadillas
By Andrea | Sunday, September 7th, 2008
Crisp Apples
A big indicator that fall is on the way can be marked by the arrival of apples. Apples become cheaper at the grocery store, there is more of them, and they are huge because they are in season. I love apples. Raw or just warm please, I do not like cooked apples. And yes that means I don’t like apple pie. My favorite combination is peanut butter with an apple. Can be a tart or sweet apple, I’m not picky. I used to not care for the tart apples much but have since gotten over that and now will gladly eat whatever apple comes my way.
I recently saw Paula Deen make this grilled apple sandwich and it had me intrigued. I have recently started mixing fruit in with savory dishes. I didn’t use to be a big fan of that but having apples with cheese fondue converted me. The sweet crispness of the apple combined with salty garlicy cheese sent me to the moon. I loved it! And it caused me to start experimenting by combining fruits with other things I normally would have avoided.
One thing I used to avoid was mixing apples with onions. I know it’s a classic combination but as I mentioned above, I don’t like cooked apples. And most apple and onion dishes involve cooking the apple. Paula’s sandwich was heated enough to make everything toasty warm without cooking the apple. This sold me on the concept. I wanted to take the main ingredients and see if I could come up with a lighter version that would still be full on flavor. Apple Cheddar Quesadillas were born.
Andrea’s Apple Cheddar Quesadillas
- 2 flour burrito sized tortillas
- 1 granny smith apple, thinly sliced
- 12 1/4 inch slices of good sharp cheddar
- 1/4 of a small to medium red onion, thinly sliced
- 2 tsp of unsalted butter or spreadable butter
- Nonstick cooking spray
Heat up a medium sized skillet over medium heat. Spread 1 tsp of butter on one side of each tortilla. Spray the skillet with cooking spray (just to make sure there will be no sticking). Lay one tortilla, butter side down in the skillet. On half of the tortilla, layer it with some sliced onion, then four slices of cheddar, and then a handful of the apple. Then two more slices of cheddar on top of the apple. Fold the remaining half of the tortilla over the side with the fillings. Cook for about 4 minutes. Carefully flip the quesadilla over and cook the other side for 4 minutes or until the cheese is all melted and the tortilla is brown and crispy. Cut into thirds and eat!
I had a block of my favorite cheddar on hand (Helluva Good Extra Extra Sharp Cheddar) so I used that. But you can use whatever cheddar you like or have on hand at the time. I did have leftover apple, which we ate with our dinner, but it could be used to make a third quesadilla. Just slice a little more onion and cheese to stretch the recipe.
About to get more cheese on top
Both Scott and I loved this quesadilla. It had really nice flavor combination to it without the onions overpowering everything. The apples gave the quesadilla a nice crunch and were just warmed through perfectly. It made for a perfect light meal. We were left full and satisfied, without being overfull or weighted down by a heavy main dish.
Perfection
This is definitely something that will move into rotation here at OHC HQ. This is a nice light dish that I can feel good about eating and serving. This would also make a great appetizer or as part of a tapas bar for a party. Make a bunch, cut them up into smaller pieces and keep them warm in your oven or toaster oven.
Enjoy guys! And remember, always play with your food!
Topics: Main Dish, Side Dish, Snackies | 19 Comments »
Tags: Cheese, Fruit
Asian Tuna Salad
By Andrea | Wednesday, September 3rd, 2008
Asian Tuna Salad
Me: Hey? Do you want tuna sandwiches for lunch?
Scott: Sure.
*chop, chop, mix, assemble and serve*
Scott: What’s this?
Me: Huh? It’s a tuna sandwich.
Scott: Oh.
Me: Why? Doesn’t it look like a tuna sandwich?
Scott: No.
Me: No? What would your tuna sandwich look like?
Scott: Mayo on each slice of bread, scoop out the tuna from the can and stick on the bread. Put the two halves together and eat.
Me: Oh. How about I’ll do the cooking from now on?
And that’s pretty much how our conversation went the first time I made tuna salad sandwiches for Scott and I those many years ago when we moved into our first apartment right out of college. Tuna with some huge globs of mayo slapped on some bread? No thank you. And I’ve been playing with tuna salad ideas ever since.
This recipe came to me because I had a craving for some tuna salad and also knew I had some veggies that needed to get used up. I pondered it, and the result is this Asian inspired recipe.
Andrea’s Asian Tuna Salad
- 1 pkg. of Sweet and Spicy tuna
- 10 baby carrots shredded
- 2 green onions chopped (both white and green parts)
- 1 stalk of celery chopped
- 2 TBSP of chopped cilantro
- 2 Cups of shredded cabbage
- 1 1/2 tsp of sesame seeds
- 1/2 tsp of garlic powder
- 1 1/2 tsp of soy sauce
- 1/4 cup mayo
- pinch of salt and black pepper to taste
In a medium sized mixing bowl, combine all ingredients well. Serve as a sandwich or on a bed of greens as a salad.
I used Starkist Sweet and Spicy tuna but I’m sure you could use regular tuna as well. And if you want, you could use 2 cups of prepackaged coleslaw mix which would already have the carrots and cabbage combined. I used fresh because I feel it has a better crunch. But if the carrots and cabbage don’t look good that day, feel free to use some of the coleslaw mix.
I’m trying to get more veggies and fruits into my diet (and Scott’s!), so I try to put them in where I can. I thought this would be a great opportunity to add some greens to this dish by way of the cabbage. Cabbage is such a great veggie and so good for you that we eat it regularly here at OHC. It pumps up the volume of the salad and gives it a nice crunch and texture. Most times when you think of tuna salad you think of a gloppy mess of tuna and mayo. I tried to avoid that as much as possible in this salad. I only used 1/4 cup of mayo which binds everything together but doesn’t overpower the dish. Resulting in a nice light and crispy tuna salad.
Asian Tuna Salad in a pita
Enjoy guys! And remember, always play with your food!
Topics: Main Dish | 8 Comments »
Tags: Fish, Seafood
Yogurt Curry Chicken
By Andrea | Monday, September 1st, 2008
Thighs in the marinade
I came up with this idea for a marinade based off of a dipping sauce I make that has much of the same elements. While we were having the dipping sauce one day (Don’t worry, I’m sure it will be something that will eventually make it’s way here) I realized that if I beefed up the sauce a bit, I could turn it into a marinade. I played around and came up with a marinade that ended up being one of our favorite ways to have chicken.
In this recipe I use chicken thighs because it takes to the marinade well and we like the juiciness of that cut of meat. But you could do this with any of the other cuts as well. In fact, I think using it on wings would make an awesome little snack for a get-together or game nite gathering (hrm, I’m going to file that idea away for future use myself!).
Andrea’s Yogurt Curry Chicken
- 6 chicken thighs (your choice, boneless or bone-in)
- 2 cloves of garlic grated
- 1 1/2 cups of plain yogurt*
- Zest of one lime + juice of half the lime
- 4 green onions chopped (both green and white parts)
- 1/4 cup of chopped cilantro
- 2 1/2 tsp curry powder
- 3 tsp of soy sauce
- Pinch of salt, ground black pepper to taste, small pinch of red pepper flakes
Set aside thighs and in a large bowl combine all the other ingredients and mix well. Add in the thighs, stirring gently to make sure the marinade is covering all the chicken. Use a bowl large enough so the chicken is submerged in the marinade. Let sit in fridge all day or over night so the chicken becomes well flavored.
Heat grill or grill pan, to medium heat. When hot, remove chicken from marinade and place directly on the grill. Do not wipe off the coating. Grill until the chicken is fully cooked.** Remove from grill and let rest for 2-3 minutes before eating. Discard remaining marinade.
*I have actually used vanilla flavored yogurt in this recipe as well and it turned out just as yummy. The vanilla did not interfere with the other flavors at all.
** Grilling time varies with the version of thighs you use. For bone-in, it takes me about 7-10 minutes per side over a medium heat grill. With boneless, it will take less time, about 5-7 minutes each side.
Thighs on the grill
Of course you don’t have to grill the chicken, this is just our preferred method. You can bake the chicken by placing a metal cooling rack on top of a cookie sheet lined with foil. Place the chicken on the rack and bake at 375, until the chicken is fully cooked.
Have fun with this one and remember guys, always play with your food!
All done! Yum!
Topics: Main Dish | 3 Comments »
Tags: Chicken, Grill, Yogurt