We had a turkey that we purchased for the holidays and never got around to making so it seemed like a good time to use it up. However with only the two of us that means lots of leftovers.
Turkey frittata is an uncomplicated dish that I use to basically empty the refrigerator of left overs. For this one I start with a 10″ frying pan and 2 or 3 Tbs.of butter. One can of sliced potatoes placed in one layer in the frying pan with salt and pepper and browned on one side then flipped and seasoned. To this I added a ½ of a red onion diced, a tomato diced, a few pickled peppers chopped up, 2 cups diced white turkey meat, four eggs with a little ½ & ½ added well beaten and seasoned and poured over all in the pan and then swirled to get into the nooks and crannies. Cook on stove top for a few minutes and then place into a 375° oven for 10 minutes or until center begins to firm up. Layer thinly sliced cheddar cheese or any cheese you want and turn the oven to broil and finish cooking as cheese melts and eggs become firm. Carefully remove from oven and loosen edges from pan and either slice, or slip a serving dish to present at the table. Serve with Sour cream.
Easter Ham is great, a nice spiral cut, honey glazed. What to do with the leftovers? Here’s one idea Ham quiche. I took a quarter section of my flaky dough recipe ( see Key Lime Pie for the recipe) for the pie crust, it makes absolutely the best quiche crust ever.
Ingredients for Ham Quiche
1 part Flaky Pie Crust
1 cup shredded Cheddar Cheese
1 cup diced Ham
2-3 Scallions (White part) finely sliced
1 tsp fresh grated ginger
3 eggs
1¼ cups Cream
Salt & Pepper to taste
Directions for making Ham Quiche
Preheat oven to 350°
Take the pie crust, roll out and place in 9 inch pie pan. Place aluminum foil over crust and weigh down with pie weights or beans and blind bake for about 20 minutes, remove from oven and remove weights and foil and place back in oven and bake an additional 10 minutes. Remove and let cool.
When cool place the cheddar in bottom of the pie crust, place the ham on top of that. In a separate bowl place the eggs, cream, ginger, scallions, salt and pepper and whisk completely. Pour on top of cheese and ham and bake in oven for about 40 -45 minutes until center is slightly firm and jiggles only slightly. Remove from oven and let cool slightly and set up.
Serve warm with sour cream.
After a busy day of running around I needed a throw together dinner. A quick look in the refrigerator and on the counter and I had it! Piperade with a baked egg! It’s easy it’s delicious, nutritious, healthy, wholesome, just an abundance of superlatives of taste.
The recipe is open to debate as to the true ingredients and there are any number of variations of this Basque speciality. My simple version is a light dinner for two. Since this was also a throw together it didn’t follow the true line of a piperade in that; to be authentic it should have had green peppers and espelette peppers.
Ingredients for Piperade
1 large red pepper thinly sliced
1/2 large sweet onion or 1 medium thinly sliced
2 tomatoes diced
4 cloves of garlic sliced
1 tbs dried oregano
salt & pepper
2 eggs
2 Tbs 1/2 & 1/2
olive oil for sauteing
Directions for Piperade with Baked Egg
Preheat oven to 350°
Thinly slice the onion garlic and the pepper. In a saute pan with a little olive oil begin to cook the onion and garlic on medium high heat. Once they have softened 3 – 5 minutes add the peppers, oregano, salt and pepper and saute until they are softened ( about 10 minutes)
Divide into two suitable baking dishes (mine is a 5″, approximately 2 cup). With a spoon make a small indentation in the center of the mixture and break 1 egg into each. Pour 1 tbs 1/2 & 1/2 over each egg and finish with a little more salt and pepper on top of the egg. Bake for about 20 minutes or until eggs are set.
If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .
Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.
Thinly slice the onion garlic and the pepper. In a saute pan with a little olive oil begin to cook the onion and garlic on medium high heat. Once they have softened 3 - 5 minutes add the peppers, oregano, salt and pepper and saute until they are softened ( about 10 minutes)
Divide into two suitable baking dishes (mine is a 5", approximately 2 cup). With a spoon make a small indentation in the center of the mixture and break 1 egg into each. Pour 1 tbs 1/2 & 1/2 over each egg and finish with a little more salt and pepper on top of the egg. Bake for about 20 minutes or until eggs are set.
Serve crusty French Bread as an accompaniment.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
