Tag Archives: pepper

Leftover Potatoes

9 Jul

Leftover potatoes

I made potato pies a couple of days ago and had about two cups of mashed potatoes left over.

Saute one sliced onion in two tablespoons of butter till the onions are soft.

Add the potatoes on top of the onions and flatten out.

Cook on medium heat till there is a crust on the bottom.

Turn over and flatten again until the bottom is brown and crusty.

Don’t worry if it falls apart because you can push it back together.

Sprinkle with salt and pepper.

Garnish with diced green onions.

I served this under a grilled steak with a salad on the side.

 

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Caramelized Onion and Cheese Quiche

16 Jun

caramelized onion and cheese quiche

This is a reliable outstanding standby.

One deep dish pie pan. Do not use a regular pie dish because the filling will not fit.

One pie crust, rolled out to fit the dish with a small edge.

6 eggs

2 cups light cream

pinch of nutmeg

1/2 teaspoon salt and pepper

2 sliced onions

Two tablespoons butter

1/2 teaspoon salt and pepper

1/2 teaspoon sugar

3 slices white american cheese

3 slices muenster cheese

3 slices yellow cheddar

3 slices swiss cheese

3 slices Hoffman’s cheddar cheese

Put the onions, butter, salt, pepper and sugar in a pan and slowly caramelize the onions.  This takes at least twenty minutes. Cook them slowly because they will burn and you do not want that flavor.

Heat the oven to 400 degrees.

Place the pie crust in the pie pan.

Layer all the cheese.

Put the onions on top.

Mix the eggs with the cream, salt, pepper and nutmeg.

Whip the eggs very well but not frothy.

Pour the eggs on top of the onions.

Place the pie plate on the bottom rack in the oven.

Bake for one hour or until the pie stops jiggling.

Better to over cook the quiche then to under cook it.

I served this with the BLT Salad, a toasted crumpet and fresh fruit.

It was a pretty good brunch if I have to say so myself.

 

Pink Chicken Salad

8 Jun

Pink Chicken Salad

The cherries are so good this time of the year so why not put them in everything?

I had one grilled big chicken breast leftover.

Time for chicken salad.

1/2  chopped vidalia onion

2 chopped stalks of celery

3 tablespoons mayonnaise

One cup chopped pitted cherries.

Salt and pepper

Two tablespoons lemon juice

One big handful of arugula

Mix everything together except the arugula.

Place it on the arugula and get your fork.

Try some hot sauce, thyme or potato chips.

You know you are eating cooked chicken but the cherries turn everything pink.

Kinda pretty.

 

Grilled Meatball and Cheese Pizza

26 May

Meatball pizza

I guess I have become the real Italian Mama.

It doesn’t matter what I am cooking when my children come to visit.

I always have a big pot of meatballs sitting in a tomato gravy on the stove.

The meatballs become a snack, appetizer or a meal.

This week I had four lonely meatballs leftover.

I also had a pound of pizza dough.

Heat your grill to high

Take a 9 x 13 pan and grease lightly with Crisco

Flatten the pizza dough to fit the pan.

Drizzle with olive oil, salt and black pepper.

Take the dough off the pan and place it on the hot grill.

Don’t touch it till the bottom of the crust is firm and it starts to puff.

Flip it over and cook the other side.

Place it back in the pan.

Cut three slices of provolone cheese in half.

Place them on the grilled dough.

Slice the four meatballs into medium thin slices.

Heat them up and set aside.

Place them on the cheese.

Add the tomato gravy

Sprinkle with grated Romano cheese.

Add four ounces of grated mozzarella cheese on top

Place on the grill in the pan or in a 450 degree oven until the cheese melts.

This only takes about five minutes.

That’s it.

Great way to use up your leftovers.

 

Steak and Eggs

18 May

Steak and eggs

My sons love this and once in a while I do indulge them.

One pound of thin sliced steak tips

One tablespoon butter

One tablespoon oil

One large sliced onion

1/2 diced hot pepper without the seeds

8 beaten eggs

Heat the butter and oil in a pan.

Add the onion and pepper.

Saute for two or three minutes

Stir to cook but keep the onions almost raw and crunchy.

Add the meat and cook till medium well.

Season with salt

Add eggs and scramble till cooked.

You can add cheese now if you like.

I decided to be a little healthy and add pea shoots.

The pea shoots took away the guilt of eating beef for breakfast.

 

 

Red Russian Chicken Wings

12 May

red russian chicken wings

I haven’t made these chicken wings for thirty years and now it is time.

Five pounds of wings, make sure you cut the point of the wing off.

There isn’t any meat on that part of the wing so I cut them off and use it to make broth.

One bottle of Red Russian salad dressing

Salt and pepper the chicken.

Let it stand for about an hour then put the dressing on the chicken to marinate it.

Bake at 350 for thirty minutes then grill the chicken.

Turn the chicken often so that it doesn’t burn

Just put a nice brown crust on the chicken

Sometimes I drizzle this with honey while it is hot and on the platter.

Finger licking good

 

Steak Salad with Mushrooms, Onions, Tomatoes and Goat Cheese

9 Apr

Steak Salad

This salad was so good, no wonder why I am fat.

One 8 to 10 ounce boneless rib eye steak

Salt and Pepper

Olive oil

One or two sliced onions

Two packages of sliced mushrooms

Two cloves of garlic

Two tablespoons butter

Salt and pepper

1/2 box grape tomatoes

Two inches of goat cheese broken into crumbles

Three slices of toasted and buttered Italian toast, sprinkled with a little salt.

A handful of pepperoncinis

Drizzle of balsamic glaze.

Heat the pan

Put some olive oil, salt and pepper on the entire steak.

Place in a hot pan and sear on one side till you see blood rise to the top

Turn and cook on the other side for about two or three minutes.

Take off the heat and let it rest

Place the butter in the pan and add the onions and garlic.

Cook for two minutes then add the mushrooms

Let everything cook till the onions are soft and mushrooms are tender.

Take off the heat and season with salt and pepper

Toast the Italian bread and spread with the butter.

Place one piece of toast on the bottom of the plate. Top with the onions and mushrooms.

Place another piece of toast on the top and place the sliced meat on that.

Cut the third slice of buttered toast into pieces and put it around the steak.

Divide the tomatoes, goat cheese and pepperoncini around the steak

Drizzle with the balsamic glaze.