I am super picky about eggs. Each type of egg prep has its own specific rules for me. When it comes to scrambled eggs, I do not like wet, partially uncooked eggs. But I also don’t like them dry. Achieving this is a fine line to walk.

The solution? Butter. I know you’re thinking this sounds high fat, but it’s not. Here’s the deal. Put two eggs in a bowl. Then take a knife and make super tiny thin scrapes along the edge of a cold stick of butter. We’re talking paper thin transparent scrapes. I know that in this photo it looks like a lot of butter, but it’s barely 1/8 of a tablespoon. Scramble the eggs with the butter and pour them in a pan that’s been sprayed with oil (I use my trusty olive oil Misto for this!). Cook over medium high heat. Let the eggs sit until it looks like they’re starting to set on the bottom, then scramble them, moving them around to get them to cook evenly. Take them out of the pan once the egg is completely set, but before anything browns. The result is fluffy, moist, perfect scrambled eggs.

I am super picky about eggs. Each type of egg prep has its own specific rules for me. When it comes to scrambled eggs, I do not like wet, partially uncooked eggs. But I also don’t like them dry. Achieving this is a fine line to walk. The solution? Butter. I know you’re thinking this … Read more →

Fried rice is my great go-to dish for lots of different leftovers. Small amounts of cooked leftover veggies can be used up in this dish as well as unused raw veggies that are lingering in your fridge. You can also add  leftover meat as well as shrimp. It’s a very forgiving dish. Here’s my recipe from a recent night:

2 eggs

2 tbsp olive oil

1/2 small onion, minced

1 garlic clove, minced

4 cups cooked brown rice (you can use any kind of rice)

3 tbsp tamari sauce (or soy sauce)

2 tbsp stir fry sauce

1/4 cup cooked carrots, sliced thinly

2 scallions, chopped

1/4 cup chopped broccoli

2 baby bok choy heads, thinly sliced

1/2 cup frozen peas

Scramble the eggs then cook in 1 tbsp oil over medium high heat. Remove from the pan. Add the remaining oil with the onions and cook until translucent. Add the garlic and cook for a minute. Add the rice. Stir and then allow it to cook several minutes, stirring again and again letting it just sit for a few minutes. This allows the rice to brown and gives it some crunch. Add the tamari or soy sauce and stir fry sauce.

The next step is to stir in any uncooked veggies you are using. Let these cook until they soften, then stir in your cooked veggies. Cook until everything is combined and the raw veggies are cooked through. Stir the egg back in and serve.

You can use raw or cooked veggies in this recipe, so it’s great not only for leftovers, but for figuring out what to do with that little bit of a raw vegetable that isn’t enough to feed the whole family with.

Other possible ingredients in this: cooked diced chicken, cooked diced pork, cooked diced beef, cooked or raw shrimp, sliced or chopped zucchini, rutabaga, turnip, parsnip, snow peas, bean sprouts, diced green beans, thinly sliced Napa cabbage,or  thinly sliced mushrooms.

You can also add some grated ginger for some added zing. It’s a very flexible dish, perfect for using up all kinds of things that are lingering in your fridge!

Fried rice is my great go-to dish for lots of different leftovers. Small amounts of cooked leftover veggies can be used up in this dish as well as unused raw veggies that are lingering in your fridge. You can also add  leftover meat as well as shrimp. It’s a very forgiving dish. Here’s my recipe … Read more →

My CSA winter share potatoes are almost gone! I used the last of the smaller ones up in this recipe, which is based on one in Paula Deen’s magazine.

This couldn’t be simpler or more yummy.

First, boil some smaller size potatoes until fork tender. Put them on a greased baking sheet. Take a drinking glass and press down, to smash them.

Melt 4 tbsp butter with 3 cloves minced garlic, salt, pepper and 1 tsp dried rosemary. Drizzle over the potatoes. Bake at 375 for about 20 minutes.

Flip the potatoes over and drizzle some olive oil over them. Crank the temp up to 425 until they get slightly brown and crispy (about 15 min).

This one was a big hit in my house. And it really was very little fuss for something that was so good!

My CSA winter share potatoes are almost gone! I used the last of the smaller ones up in this recipe, which is based on one in Paula Deen’s magazine. This couldn’t be simpler or more yummy. First, boil some smaller size potatoes until fork tender. Put them on a greased baking sheet. Take a drinking … Read more →

I recently wrote about my top ten travel food experiences. Food is such an important part of travel for me. What have you eaten on your travels that was memorable?

I recently wrote about my top ten travel food experiences. Food is such an important part of travel for me. What have you eaten on your travels that was memorable?

I’m always on a quest to find great recipes for leftovers. My latest is a delicious combo of chicken and rice with a creamy sauce. No one will know you used leftovers to make this!

Chicken and Rice Casserole

2 tbsp butter

1 tbsp olive oil

1 small onion, peeled and diced

2 tbsp flour (I used gluten-free)

1 cup milk

1 cup chicken broth

2 slices Swiss cheese, broken into small pieces

1/2 tsp Dijon mustard

1/2 tsp dried thyme

salt and pepper to taste

2 cups diced cooked chicken (about 2 breasts)

4 cups cooked rice (I used a combo of white and brown)

1 cup frozen peas (or cooked, leftover peas)

2 tbsp breadcrumbs (I used gluten free)

Preheat the oven to 400 and spray an 8×12 inch baking pan with cooking spray.

Melt butter and olive oil in a large saute pan over medium heat and add onion. Cook until starting to brown, about 5 minutes. Stir in flour and cook for one minute. Whisk in milk and broth and cook until it thickens.

Stir in cheese, thyme, salt, pepper and mustard, stirring until cheese melts. Stir in chicken and peas.

Spread rice in the baking pan. Top with chicken mixture. Sprinkle breadcrumbs on top and spray with cooking spray. Bake for 20-25 minutes until bubbly. Serves 6.

SOO easy and yummy!

I’m always on a quest to find great recipes for leftovers. My latest is a delicious combo of chicken and rice with a creamy sauce. No one will know you used leftovers to make this! Chicken and Rice Casserole 2 tbsp butter 1 tbsp olive oil 1 small onion, peeled and diced 2 tbsp flour … Read more →

Often during the holidays, I need to pull dinner together, but I’m crunched for time, tired and also just overwhelmed by all the holiday food. I need something fast, tasty, healthy, and something that will not contribute to my food fatigue!

I often make this simple glaze for chicken, fish, or pork:

2 tbsp apricot jam

1 tbsp tamari sauce

1 minced garlic clove

1 tsp Worchestershire

Sometimes I marinate my protein in this, other times I brush it on near the end of the cooking process.

This turns into a nice pan gravy as well once you take your protein out. Add 1 1/2 cups chicken broth and use Wondra, cornstarch or gluten free flour to thicken it over medium heat.

You can use peach jam if you’d rather as well.

Often during the holidays, I need to pull dinner together, but I’m crunched for time, tired and also just overwhelmed by all the holiday food. I need something fast, tasty, healthy, and something that will not contribute to my food fatigue! I often make this simple glaze for chicken, fish, or pork: 2 tbsp apricot … Read more →

Lots of us ask that question, and often the answer ends up being no! Not this year. Check out this piece I wrote for Completely You that offers some great tips.

Lots of us ask that question, and often the answer ends up being no! Not this year. Check out this piece I wrote for Completely You that offers some great tips.

This is a great quick weeknight dish that feels a lot more fancy than it is. It is from November Cooking Light (with a few tweaks).

Chicken Saltimbocca

4 chicken cutlets (I used two chicken breasts, which I cut with my knife parallel to the cutting board to make two pieces of the same size, but thinner)

salt and pepper to taste

12 fresh sage leaves

4 ounces thin proscuitto  – 8 slices (the recipe calls for 2 ounces, I used 4)

olive oil

1/3 cup chicken broth

1/4 cup lemon juice

1/2 tsp cornstarch

Place two slices of prosciutto on a cutting board, next to each other. Place a chicken cutlet on top, intersecting the pieces. Lay 3 sage leaves on top of the cutlet. Wrap the prosciutto up onto the top of the cutlet. Repeat for all cutlets. Heat the pan with some olive oil. Season the cutlets with salt and pepper and place seam up in the pan. Cook about 5 minutes on medium heat, then flip. Continue cooking until they reach 165 degrees. Remove from pan. Mix chicken broth, lemon juice, and cornstarch together then pour into the hot pan, scraping up bits stuck to the pan. Stir until the sauce thickens then pour over the chicken.

The leftovers are fantastic the next day in a salad or on a sandwich. This would also be good with a teaspoon of Dijon mustard added into the sauce. It’s super simple, but looks really pretty with the sage leaves under the prosciutto.

This is a great quick weeknight dish that feels a lot more fancy than it is. It is from November Cooking Light (with a few tweaks). Chicken Saltimbocca 4 chicken cutlets (I used two chicken breasts, which I cut with my knife parallel to the cutting board to make two pieces of the same size, … Read more →

The only time I make beef Stroganoff is when I have leftover beef. It’s actually one of my husband’s favorite dishes. This version is so simple, easy, and quick, you won’t believe it!

Beef Stroganoff from Leftovers

1/4 cup chopped onion

2 tbsp olive oil

6-8 ounces sliced white or baby bella mushrooms

salt and pepper to taste

2 tbsp flour

2 1/2 cups beef broth

10 ounces thinly sliced beef (I had leftover sirloin roast this time, but I have used strip steak, filet, and other cuts of meat: the key is to slice this as thinly as possible and cut off all fat and gristle)

1/4 cup light sour cream

pinch of nutmeg

Use a deep skillet for this recipe. Saute the onion in the olive oil over medium high heat until it softens and begins to brown. Add mushrooms and cook until they begin to soften, about 4 minutes. Season with salt and pepper to taste. Stir in 2 tbsp flour (I used gluten free flour and added 1 tsp cornstarch) and cook for one minute. Add beef broth and stir until combined. Cook for a few minutes, until it begins to thicken. Stir in the beef. Cook until heated through. Taste it for seasoning and add more salt and pepper as needed. Turn off the heat and stir in the sour cream. Serve over cooked egg noodles (a 16 oz bag is right for this recipe). Note that I used fusilli this time because gluten free egg noodles do not seem to exist. This serves 4.

You can adjust this recipe a couple of ways:

– If you have leftover chicken, use that instead of beef and use chicken broth instead of beef broth.

– If you don’t have 10 ounces of beef, add in more mushrooms to compensate.

– If you don’t have sour cream (or don’t want to use it), stir in plain yogurt instead.

– If you have leftover cooked mushrooms, by all means, use those instead and just skip the step of cooking the mushrooms down.

– If this recipe creates leftovers, and you don’t want to reheat it (I find the beef gets a bit tough when reheated in the microwave), you can just freeze it. The next time you make beef stew, dump it in. You can also puree the leftovers and add to beef stew that way.

The only time I make beef Stroganoff is when I have leftover beef. It’s actually one of my husband’s favorite dishes. This version is so simple, easy, and quick, you won’t believe it! Beef Stroganoff from Leftovers 1/4 cup chopped onion 2 tbsp olive oil 6-8 ounces sliced white or baby bella mushrooms salt and … Read more →

Apples are one of my favorite things about fall. I like them in desserts, but I also like them in savory dishes. I thought I would share some of my favorites:

Pork with Sweet Potatoes and Apples

Pork Tenderloin with Sauerkraut and Apples

Parsnips and Apples

Apple Crisp

Pork Chops with Sauerkraut and Apple

Fried Apples

Apple Cake

I’m not the only one who has lots of apple recipes. Here are some from my friend Melanie at Frugal Kiwi:

Apple Pie Moonshine

Autumn Honey Apple Barley Breakfast

Oven Crisp Apple Chips

and another blogger pal Kristin Gough at My Kids Eat Squid:

Savory Apple Pizza

And if you don’t feel like baking, you can buy apple pie flavored ice cream! I didn’t know such a thing existed until Perry’s Ice Cream sent me a free sample (Perry’s reached out to me as a Buffalo-area food blogger and asked me to sample some of their flavors without obligation or requirement that I write or post anything. They did not pay me or do anything other than send me samples). My son loved this ice cream and if you’ve got a craving, but don’t feel like baking an entire pie, it’s a nice substitute!

Apples are one of my favorite things about fall. I like them in desserts, but I also like them in savory dishes. I thought I would share some of my favorites: Pork with Sweet Potatoes and Apples Pork Tenderloin with Sauerkraut and Apples Parsnips and Apples Apple Crisp Pork Chops with Sauerkraut and Apple Fried … Read more →