Leftover Oven Frittata

We all have some type of meat leftover from the Thanksgiving holidays.  For us it was ham.  This is something that is so easily adaptable to any type of meat or veggies that you have on hand.  Have fun with it and enjoy the time with your family!!

Leftover Oven Frittata

1 large baking potato (or a few medium sized ones)
1/2 onion
sliced mushrooms (about 6 or so)
1 1/2 cups diced or shredded meat (ham, turkey, chicken, etc.)
1 cup of shredded cheese
7 eggs
1/4 cup milk
1 tablespoon flour
salt and pepper

Preheat oven to 350 degrees.  Peel the potato and slice it very thin (I use a mandolin for this but a knife will work well too). Dice the potato slices.  Dice the onion.  In a 9X9 pan (or I use a large round one) spray lightly with non-stick spray and place the potatoes and onions on the bottom.  Lay the mushrooms on top of the potatoes.  Put the diced ham (or meat of your choice) on top of that.  Spread the cheese on the meat.  In another bowl, whisk the eggs, milk, flour, and salt and pepper.  Gently pour the mixture over the layers in the pan.  Place in the oven for approximately 30 minutes or until a butter knife inserted in the middle comes out clean.  Let the frittata rest for 10 minutes before cutting.

Wild Turkey Breast

My husband, as I've said before, likes to hunt.  He and his friend went this spring for wild turkeys.  While he didn't get one, his friend did and shared it with us.  I've had it in the freezer and decided since it's close to Thanksgiving I would cook it and get us ready for the holiday :))  This one I cooked in the crock pot and it couldn't have been easier!!  (I'm sure this would be good with a store bought turkey breast too!)

1 turkey breast (approximately 2 pounds)
1 1/2 cups white wine (I like Chardonnay for this)
1 onion sliced
salt
pepper
2 small sprigs of rosemary

Lay the sliced onions in the bottom of the crock pot.  Liberally salt and pepper the breast and lay on top of the onions.  Slowly pour in the wine.  Add the sprigs of rosemary to the crock pot laying them beside the breast.  Cover and cook on low 6 to 7 hours or on high for 4. 

When the breast is done, you can take the leftover wine in the crock pot and put it in a small pan.  Make a slurry of water and corn starch to slowly thicken the wine broth.  This will make an excellent sauce for the turkey!  (Adding a tablespoon of butter will make it richer too!)

Chicken Fried Steak

Most people in the south (especially Texas) know how to make chicken fried steak, however there are a few people that have never truly seen it done!  It's for those people that I am posting this....

Tenderized Steak (beef, venison, turkey, etc.)
Approx. 2 cups of flour
Salt
Pepper
2 Eggs
Oil (about 1 1/2" in the skillet)

Trim excess fat off the steak and cut into single serving pieces.  If you are using turkey or venison back strap, cut into small medallions and tenderize without getting them too thick.  Heat oil on the stove in a large skillet making sure there is around 1 1/2"'s of oil in the pan.  While the oil is heating, crack the two eggs together and scramble them in a bowl.  Coat the steaks with salt, pepper, and the scrambled eggs.  Using your hands, mix the steak together well with the egg mixture.  Place the flour in another shallow pan (a pie pan works great for this).  When your oil is hot (you can tell it is by dropping a little bit of flour in the oil and it will sizzle), coat a piece of steak with the flour and place it into the oil.  Do not overcrowd your pan.  Let the steak cook for a while until it will move freely on the side that is browning.  When that happens, carefully turn it over and continue cooking the other side.  The time varies on this depending on the thickness of the meat and the temperature of the oil.  Just take your time and let the meat cook slowly but crisply!

**Side note**
If you want to make gravy, pour off all but a little bit of the oil after you've finished cooking your steak.  Add flour to the hot oil until you get a roux.  Slowly add milk and continue cooking until you reach the consistency you like.  Salt and pepper to taste.  If the gravy is too thick, just add a little more milk. 

Sweet and Sour Meatballs

My husband is a hunter and I have find different things to do with deer meat.  This is one dish that the whole family really enjoyed!

Meatballs
1 pound ground meat (beef or venison)
1/2 tsp dried oregano
1/2 tsp dried basil
1 clove minced garlic
1/2 cup minced onion
1 egg
1/3 cup bread crumbs

Sauce
1 cup brown sugar
1/4 cup apple cider vinegar
3 tablespoons corn starch
4 tablespoons soy sauce
1 can pineapple tidbits
juice from can of pineapple tidbits and water to equal 1 1/2 cups

Mix the first seven ingredients together.  Form small meatballs.  Let rest in the refrigerator for approximately 30 minutes.  Brown in a pan with a little olive oil.  Drain well on paper towels.  Make sauce out of the next five ingredients EXCEPT for the pineapple.  Place sauce and meatballs into the pot you used before (after draining any fat that was left).  Slowly simmer for about 30 minutes.  Add the amount of pineapple you want the last 5 minutes.  Serve with white or brown rice.   

Mexican Stuffed Bell Peppers

I've always thought that stuffed peppers were pretty but I never really liked them.  I just didn't develop a taste for the the green bells. I found some of the red, yellow, and orange bells on sale and tried to come up with something that my family would really like.  

Mexican Stuffed Bell Peppers
1 pound lean ground beef
1/2 cup chopped onions
2 cans of enchilada sauce
1 1/2 cups cooked rice
1 can black beans (rinsed and drained)
1 can Rotel tomatoes and chilies (drained)
3 to 4 bell peppers (I prefer the red, orange, and yellow ones)
1 cup shredded cheese

Half the peppers and clean out the cores.  Place in a baking dish.  Brown the ground meat with the onion.  Drain well.  Add one can of the enchilada sauce, rice, and black beans.  Stuff the peppers with this mixture.  Blend the can of Rotel with the enchilada sauce.  Pour on top of the stuffed peppers.  Bake in the oven for around 40 minutes at 350 degrees.  Sprinkle cheese over the peppers and put back in the oven until the cheese is melted. 

Broccoli Cheese Soup

Broccoli Cheese Soup

With the cool fall days coming on, we all turn to comfort food.  My family loves this simple Broccoli Cheese Soup, crusty bread, and a warm fire.

1 lb. Velveeta Cheese
1 pint Half and Half
2 cups water
1 1/2 lbs. cooked broccoli (fresh or frozen)
salt and pepper to taste

1/2 cup corn starch
1 cup water

In large dutch oven placed cubed cheese, half and half, and water over low heat.  Stir often to melt cheese.  Be careful because this will scald easily.  When mixture is melted, put in broccoli along with salt and pepper to taste.  In a small bowl, blend the corn starch and water together.  Add to the soup and continue cooking on low for approximately 15 minutes until you get the desired consistency you want.

This will make four good sized servings with some left over.