I took a bit of a break from blogging over the Easter holiday. But I’m back and ready for a food fight!
Blog-oshper-ically speaking of course. Don’t you dare throw food around my house. You’ll get a glaring look, scolding, and slap on the hand. Just ask my 17 month old. Not that any of those punishments seem to work. Who wants to give us advice on how to get the child to STOP THROWING HIS FOOD ON THE FLOOR!?
This month’s Food Fight is BLT. Recipe requirements were to share a sandwich that contains bacon, a green leafy veggie, and tomato.
With it being the Easter season, I immediately thought of trying to make egg salad with our colored eggs. My mini me loved helping peel the eggs.
This year was the first we colored eggs with our children and I am so incredibly, words cannot express how happy I am that they loved it! My husband had the genius idea to color eggs outside and it’s a good thing we did! Treat just kept wanting to drop eggs into the mugs of dyed water. The concept of being gentle is completely lost on him. The result of the splash the eggs into the water method was a dark puddle of water on the tray holding the mugs of dye.
I’m on the trend of starting to like eggs and I’m happy to report that I quite liked this egg salad. I’m confident it’s the yellow mustard that makes me enjoy it so. Putting egg salad on a BLT is probably the best way to eat it, too! The crunch from the bacon and the freshness from the tomato create the perfect bite.
This recipe makes 4-6 sandwiches.
Egg Salad BLT Sandwiches
- 1/2 C mayonnaise
- 1 tsp yellow mustard
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 9 hard boiled eggs, peeled and chopped
- 1 lb center cut bacon, cooked
- 8 slices sourdough bread, toasted
- 2 vine ripened tomatoes
- 4 leaves romaine hearts
- Make egg salad: In a bowl, whisk together the mayonnaise, mustard, paparika, and onion powder. Season to tastes with S+P. Fold in the chopped eggs.
- Assemble sandwiches: Spoon egg salad onto a slice of bread. Top with 2-3 slices tomato, 3-4 slices bacon, and one lettuce leaf. Add a second slice of toasted bread. Cut in half and serve.
*The egg salad recipe is adapted from Heather at http://missfrugalmommy.com/easy-egg-salad-recipe/*
To check out the other Fantastical BLT sandwiches click here:
If you would like to join our Fantastical Food Fight, you can learn more on our informational page.
Thanksgiving is this week.
You guys. Thanksgiving is this week!
When you plan your holiday menu do you plan to intentionally have leftovers? I don’t, but I know there will be and I don’t necessarily try to mitigate them.
What do you do with all your leftover food? My brother’s favorite way to eat them is simply reheated in a skillet with some gravy. That’s really the best method for reheating the turkey and stuffing to make it taste just as good as T-day itself.
I’m a sucker for a cold turkey sandwich with some mayo on rye bread. I also enjoy a grilled cheese style sandwich with the turkey, creamed onions, and thin slice of apple.
But what do you do with the non-turkey items? I’m sure my Sunday Supper friends have some more creative and wonderful ideas on how to use up those holiday leftovers! A big thank you to Christie from A Kitchen Hoor’s Adventure for hosting today’s event.
When I had leftover sweet potato casserole last year, I decided to repurpose it into breakfast. (I mean, really, what else would I possibly do?) Waffles! I simply left out the streusel (marshmallow if that’s they way you go) topping and garnished my waffles with fresh pecans.
Just look at that cutie to the right! I can’t believe that was almost a full year ago. He looks so little. I mean, his brother can now wear that shirt! My how much can happen in one year.
Sweet Potato Casserole Waffles
- 1 1/2 C whole wheat flour
- 1/2 C flour
- 3 tsp baking powder
- 1 C sweet potato casserole
- 2 eggs
- 1 1/2 C milk
- 1 1/2 C plain Greek yogurt
- pecans (optional)
- In a large bowl, whisk together the flours and baking powder.
- In another bowl, whisk the casserole, eggs, milk, and yogurt.
- Combine wet ingredients into dry.
- Drop 1/3 C of waffle batter onto a greased waffle iron and cook until golden.
- Garnish with pecans, if desired.
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement
Do you ever have those nights where you simply don’t want to make dinner? But you have all this food in the fridge from earlier in the week that you know you should eat but just don’t want to? I feel like those nights happen here quite a bit.
I’m not typically a simple reheat-the-leftovers type of person (with a few exceptions here and there). Often times leftovers get put into quesadillas, grilled cheese sandwiches, or omelets.
And sometimes they get turned into pizzas!
But what if you don’t have a pizza crust in the fridge or any yeast (or time to let the yeast do its thing)? Well, there’s Pinterest for that! I saved this No Yeast Pizza Crust that took only 15 minutes. I figured, “Why not? What have I got to lose?”
The crust that we got reminded us more of a biscuit than a pizza, hence my post title. You could also infer that leftover taco meat and toppings were used to top the biscuity crust.I used salsa as the sauce, topped it with cooked Mexican chorizo, and Mexican blend cheese. After coming out of the oven I added some fresh chopped lettuce, tomato, and scallions.
And the best part? Firecracker was willingly eating veggies! I guess if you put it on a pizza, kids will eat it.
Biscuit Pizza Dough
- 2 1/4 C flour
- 1 C milk
- 1/2 stick room temperature butter
- 1 tbsp baking powder
- 1/4 tsp salt
- cornmeal, for pizza peel
- Place pizza stone in oven. Preheat oven to 450 degrees F.
- Put all ingredients in the bowl of a stand mixer fitted with the dough hook attachment. Mix until the dough forms a ball around the hook.
- Turn dough out onto a floured surface. Roll out to desired thickness. Transfer dough to a pizza peel dusted with corn meal. Top dough with desired toppings.
- Shimmy pizza onto pizza stone. Bake 10-12 minutes.
*This recipe is adapted from Serene at http://houseofyumm.com/no-yeast-pizza-dough/*
Once upon a time I saw a bbq spaghetti on an episode of Diners, Drive-ins, and Dives. I couldn’t shake the urge to try it, so when we had a lot of leftover pulled pork from the Super Bowl I knew I’d have to make some barbecue pasta sauce. Because I stored the leftover pork and sauce separately I used a bottled barbecue sauce instead of the Carolina BBQ for this recipe.
I just loved this mashup of cuisines. It takes your tastebuds a moment to get over the “culture shock” of a spicy, smokey, sweet sauce instead of the expected acidic tomato sauce.
I urge you, the next time you have leftover pulled pork, do something a little different and try this barbecue pasta instead!
BBQ Pulled Pork Pasta
- 3 1/2 C dry pasta
- 1 C tomato sauce
- 3/4 C barbecue sauce
- 1/2 C water
- 3 tbsp tomato paste
- 1 tsp Italian seasoning
- 1/4 C chopped fresh basil (I used Gourmet Garden lightly dried herbs)
- 2 C cooked, pulled pork
- 2 scallions, sliced
- Cook pasta in boiling salted water, until al dente. Drain.
- In a medium saucepan, combine tomato sauce, barbecue sauce, water and tomato paste. Bring sauce to a simmer over medium-high heat. Stir in the herbs and pulled pork.
- Put drained pasta into the pasta sauce. Garnish with the scallions.
*This recipe is adapted from Anna at http://hiddenponies.com/2013/05/bbq-pulled-pork-pasta/*
Do you remember that Carolina BBQ Pulled Pork we enjoyed during the not-so-enjoyable Super Bowl? (It’s okay, Cam, I still heart you.) And do you remember how I said we had a LOT of pork? Seriously, we ate pork for a full week. As much as I love pork, we needed a good break from it after that.
One of the leftover ideas I had was to make pizza. Seriously, this pizza might be my favorite pizza I’ve made at home. I used a store bought crust to make life a little easier but made my own sauce using the Carolina BBQ as a base. It was fun!
BBQ-Ranch Pork Pizza
- 3/8 C Carolina BBQ sauce
- 1/8 C buttermilk ranch dressing
- 1 tbsp tomato paste
- 1 tsp molasses
- 1 (11 oz) refrigerated pizza crust
- 1 C Carolina pulled pork
- 8 oz shredded mozzarella cheese
- 1 tbsp diced red onion
- 1 tsp fresh parsley (I used Gourmet Garden lightly dried herbs)
- 1 scallion, green parts only
- Preheat oven to 425 degrees F. Place pizza dough on a baking sheet.
- Make sauce: In a small bowl whisk together BBQ sauce, ranch, tomato paste, and molasses.
- Spread sauce on pizza dough, leaving a 1″ crust. Top with cheese, pork, onion, and parsley.
- Bake 10 minutes. Allow pizza to cool 5 minutes. Garnish with chopped scallions.
Some days are just plain harder than others. It’s those days I’m thankful for cable TV, delivery pizza, and leftovers. Or for the incredible technology that is my phone which allows me to attempt to stay on top of my blog! Yes, I am writing another post from the fabulous WordPress app.
Or I should say I’m trying to.
Firecracker is napping and instead of getting to catch up on some of my own sleep, too, I’m fighting with Treat who can’t decide if he wants to nurse or not! The poor guy has a stuffy nose and can’t seem to get comfortable! As a result I’ve already found and fixed some crazy typos from flying infant hands, but if I missed any let’s blame the 3 month old. 😉
Chicken salad is a great way to utilize miscellaneous leftovers in your fridge and makes for an easy lunch. That’s a win-win in my book! I’ve adapted this recipe from Jeff Mauro and it’s my new favorite. I’ve become a little addicted to it actually.
This recipe makes two 10″ wraps but can easily be multiplied. Eat it as a wrap, as a sandwich, on top of salad, with crackers, or as-is. I like it best enveloped in a spinach tortilla.
Dijon Chicken Salad
- 1 C cooked, cubed chicken breast
- 1/4 C dried cherries
- 1/4 C glazed walnut pieces
- 1 rib celery, thinly sliced
- 1 tbsp minced red onion
- 1/8 C mayonnaise
- 1/8 C plain Greek yogurt
- 1 tbsp Dijon mustard
- 2 10″ tortillas (serving suggestion)
- In a bowl toss together the chicken, cherries, walnuts, celery, and onion.
- In a small bowl, whisk together the mayo, yogurt, and mustard. Season to taste with S+P.
- Gently fold dressing into the chicken mixture. Wrap in tortillas to serve (optional).
Today’s Sunday Supper theme is Budget Friendly Meals. It’s that time of year when budgets become tested and spending levels go off the charts, so why not save some green in the kitchen. A big thank you to Shelby Ruttan of Gumpy’s Honey Bunch and Caroline Williams of Caroline’s Cooking for hosting this week. Be sure to scroll past my recipe for an incredible selection of penny pinching recipes.
Twice baked potatoes have become my go-to mid-week I-don’t-want-to-cook dinner plan. I can re-purpose leftovers by adding them to the mashed potato mixture. Chili, taco meat, or shredded chicken make for fantastic twice baked potato fillings.
I must admit, I am a complete failure when it comes to a baked potato. I mean, how hard can it be?! Stick potato in oven. Wait. But for some strange reason I can never get the insides of the potato to be cooked. And then I discovered the “baked potato” button on the microwave. My whole world had been turned upside down and the amount of potatoes (and sweet potatoes) we’ve eaten has increased.
Today’s original recipe is inspired by French Onion Soup. I used deli roast beef in this recipe but leftover shredded roast would be perfect, too! Or, you could leave the beef out and use vegetable stock for a vegetarian friendly side dish. Swiss or Gruyere cheese would be a more authentic cheese to add to the mashed potato but I was using what I had available to me, and that was Parmesan.
This recipe is for two whole potatoes, which feeds 2 as a main dish or 4 as a side dish.
French Onion Soup Twice Baked Potatoes
- 1 sweet onion, thinly sliced
- 3 tbsp butter, divided use
- 1/4 tsp beef broth
- 1/2 tsp Worcestershire sauce
- 1/4 tsp dried thyme
- 2 baked (or microwaved) potatoes
- 1/4 C milk
- 1/8 C sour cream
- 1/4 C chopped deli roast beef
- 1/4 C Parmesan cheese
- In a skillet over medium-high heat, saute onions in 2 tbsp butter until caramelized. This will take approximately 10 minutes, stirring occasionally.
- Season onions with 1/4 tsp Kosher salt and 1/8 tsp pepper. Add the broth, Worcestershire, and thyme. Cook until saucy, about 1-2 minutes. Set onions aside. Note: These two steps can be done in advance and caramelized onions stored in the fridge.
- Preheat oven to 350 degrees F.
- Cut potatoes in half lengthwise and scoop out the insides.
- Mash the potatoes with 1 tbsp butter, milk, and sour cream until creamy. Fold in the onions and roast beef. Season to taste with S+P.
- Fill the potato skins with the mashed potato mixture. Top with Parmesan cheese. Bake 20 minutes, until the tops are lightly golden and potatoes are warmed through.
Bean and Bacon Soup by Hezzi-D’s Books and Cooks
Mexican Turkey Bean Soup by What Smells So Good?
Pasta e Fagioli by The Food Hunter’s Guide to Cuisine
Turkey and Dumpling Soup by Palatable Pastime
Vegan Broccoli Cheese Soup by Pancake Warriors
Budget-Savvy Bread and Salads:
Mom’s Buttermilk Biscuits by Grumpy’s Honeybunch
Turkey Salad by Food Done Light
Black Bean and Bell Pepper Quesadillas by My San Francisco Kitchen
Cajun Blackened Chicken Thighs by Feeding Big
Chicken Enchilada Casserole by Cosmopolitan Cornbread
Chicken Enchiladas by The Freshman Cook
Chicken Piccata by Monica’s Table
Chicken Tetrazzini by Renee’s Kitchen Adventures
Chimichurri Chicken Thighs by Life Tastes Good
Dutch Baby Pancakes by Brunch with Joy
Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage by From Gate to Plate
Easy Crockpot Spaghetti Sauce by Fantastical Sharing of Recipes
Egyptian Rice and Lentils by Wholistic Woman
French Onion Soup Twice Baked Potato by Sew You Think You Can Cook
Gnocchi with Fennel and Pork by Caroline’s Cooking
Italian Baked Chicken by A Day in the Life on the Farm
Lasagna Stuffed Acorn Squash by Cupcakes & Kale Chips
One-Pot Creamy Chicken and Noodles by A Kitchen Hoor’s Adventures
Orzo with Leftover Turkey and Sweet Potatoes by Cooking Chat
Sauteed Vegetables by Party Food and Entertaining
Turkey Sausage and Pasta by Cindy’s Recipes and Writings
Twice Baked Sweet Potato Bar by Momma’s Meals
Yakisoba (Japanese Stir Fried Noodles) by Curious Cuisinere
Apple Pecan Bread Pudding by That Skinny Chick Can Bake
Marshmallow Popcorn Balls by Pies and Plots
Slow Cooker Apple Gingerbread Crumble by The Crumby Cupcake
And more saving suggestions from the Sunday Supper Movement:
Budget-Friendly Meal Ideas for #SundaySupper
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.