My mom used to make salmon patties all the time and admittedly I didn’t really care for them (sorry Mom!).  They were a little too on the fishy tasting side for me.  A little potent.  Once I left and was on my own for meals I forgot about them.

And then I picked them back up again.  I’m not sure how it happened.  If I was watching a cooking show maybe and saw someone make something simliar or what, but my interest was renewed.  I realized I didn’t have to make them the way my mom had, I could make them however I wanted and jazz them up a bit.

Sometimes it is really interesting to see the differences in the types of foods Scott and I each grew up with.  He did not have salmon patties as a staple growing up or even had them before I started making them.  This was something totally new for him.  He loves fish, so…

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…

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

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One of my favorite type of egg dishes are deviled eggs. Growing up in western Pennsylvania, deviled eggs were a common dish that made appearances at every barbecue, football party, or general gathering of friends and family. It was a constant. And I’m not talking about the fancy-putting-on-airs deviled eggs where a piping bag was used to create a frilly filling. These were simple honest deviled eggs where an everyday spoon was used to fill them.

To me that’s how deviled eggs should remain and I guess the appropriate term that’s used nowadays is Rustic. To me, deviled eggs are not meant to look fancy but look rustic and homemade. So that it stirs up thoughts of watermelon and bbq chicken and a bucket full of drinks submerged in ice.

For some reason, living in the Midwest, deviled eggs do not seem popular here. I have yet to see them at any gathering we…