Archive | November, 2013

Saturday scramble

30 Nov

My Dad loved everything spicy and he actually was a very good cook. My Mom very rarely let him in the kitchen.

The Thanksgiving Scramble was his thing.

This is an omelette made from all leftovers.

Eight or more hot cherry peppers, sliced into bite size pieces.These were leftover from the antipasto.

Two tablespoons butter

Two to three cups of all the small pieces of turkey This is a great time to take all the meat off the legs and wings. Save the slices for sandwiches.

Three  cups of stuffing

One dozen eggs

1/2 cup milk

1/2 teaspoon of salt

Heat a large skillet with the butter

Add the chopped peppers. Let them cook until they are soft and almost brown.

Add the stuffing and make sure it is heated  and mixed with the peppers.

Add the turkey and mix well.

Beat the eggs with the milk  and salt and add to the stuffing mixture.

Scramble like you would for scramble eggs.

If you want you can add the leftover cheese from the cheese tray but make sure to melt it.

Serve with your leftover toasted rolls.

Franks red hot  sauce and ketchup on the side.

So good.


Fabulous leftover Friday

29 Nov

Back to writing recipes.

The Famous Thanksgiving Sandwich

Two delicious leftover dinner rolls.

Someone always wants a sandwich when they see you eating.

One tablespoon good mayonnaise

Two or three slices of turkey.

Two or three tablespoons of stuffing

Two teaspoons of cranberry sauce

One small handful of arugula or lettuce. Something green is essential.

One teaspoon of hot relish or spicy hot chili sauce.

Pickles on the side.

Put everything together and enjoy.

Happy Thanksgiving

29 Nov

Happy Thanksgiving.

It was worth cooking for days and making myself crazier than normal.

I finally figured out my problem.

I have no idea what the word,” enough”,  means.

Made so much of everything.

Before I unset the table, I get all my containers out and start filling .

Everyone gets to take home what they want.

It is the only way to unset the table.

Today try to be thankful for what you have.

Unconditionally love your family and friends.

And never forget all our loved ones that have passed away too soon.

Hope you all had a great day.

Working Wednesday

27 Nov

Don’t even think of relaxing today.

That’s a nice way to start a blog.

Reality bites.

Decide now what you want to finish cooking and when you want to start cleaning.

Organize, organize, organize.

I keep on making the mess in the kitchen then go through the house like a lunatic. This will all be over tonight. Almost everything will be done.

A good night sleep is highly recommended. Good luck. At my age that is harder than cooking for ten holidays.

Relax…You can do this.

Now start at the top of your to do list and just keep on going.

You can do it.


Alot of take out and store-bought food is delicious.

Testy Tuesday

26 Nov

I can’t even think about writing a recipe. I have been reading so many I am reciped out.
Thanksgiving is two days away and I have a ton to still do. My daughter pulled her back out, she needs help with the kids and I realized I have not posted for two days.Plus three of the kids had car issues.
I am a little testy.
The Holidays are so great if it wasn’t for the other stuff.
Testy, Testy.
Lets get talking Turkey day.
Hope your frozen turkey is defrosting.
I have made all the extras and working on the basics now.
Getting ready to make the stuffing, the pumpkin pie, the squash salad, the meatballs,and part of the tres leche cake.
Have to trim the tenderloin for the non turkey eaters.
Making my last trip to the grocery store. Think I have everything.
So keep on schedule today and keep on going.
Don’t stop or sit.
Drink plenty of water and make yourself a nice lunch.

Saturday skirt steak

23 Nov

Need something fast and easy.

I like skirt steak.

It has a good flavor.

Plus it was on sale this week for a ridiculous price.

Always marinate or dry rub skirt steak.

I used a dry rub  but any salad dressing is fine.

Marinate at least one hour.

Heat the grill and put on the meat

Leave it alone till the blood comes to the top . Turn and cook for a couple of minutes more.
Always slice this meat thin.

Serve with grilled onions, stir fried zucchini and some mushroom rollups.



Friday fried zucchini

23 Nov

Two tablespoon butter

two cloves sliced garlic

1/2 sliced onion

3 small zucchini cut into  strips

1/2 teaspoon garlic powder

salt and pepper

Melt the butter

Add the onion and garlic

Cook till soft.

Increase the heat to high and add the zucchini, garlic powder, salt and pepper

Stir fry till the zucchini is just a little soft.

Take off the heat and serve immediately.