Frittata

Frittata with bratwurst, onion, tomato, and cheddar

Eggs have been on sale really really cheap lately, so, in my endless quest to use up leftovers, I've been making frittatas. They're super easy, and - as far as I can tell - you can put almost anything in them.

You'll need -

A large oven proof skillet with a lid
A little cooking oil
A big potato (or two smaller ones) shredded
Half an onion, chopped (or other veggie #1)
Half a bell pepper, chopped (or other veggie #2)
Some suitable meat (bacon, ham, sausage, hamburger, chicken, etc) chopped
6 eggs
About a cup of shredded cheese (cheddar, colby jack, provolone, etc)
Something 'garnishy' (like chopped tomatoes, herbs, Parmesan, etc.)

Heat your oven to 375˚F. Heat up your skillet and the oil. Cook the meat. Add the potatoes, spreading fairly evenly. Add other veggies. Let cook, about 5 min, just stirring to combine. After about 5 min, kinda 'flip it' by stirring with a flipping motion to get browned potatoes on top. Stir a bit to even out and let cook another few min. Meanwhile, whisk eggs until well beaten. When meat, potatoes and veggies are nearly done, pour eggs over top, tilting pan or super-gently stirring to get eggs distributed evenly. Top with cheese. Put lid on skillet and put in oven to bake for about 20 min. Garnish and serve!

So far, I haven't found anything that hasn't worked in this and you can customize the meat and veggies however you like. Ground beef, corn and peppers with monterey jack cheese and a little cilantro goes mexican. Chicken, broccoli, onion and mozzarella tastes a bit like alfredo. Italian sausage, peppers, black olives and provolone goes italian! Seriously, try any combo that sounds good to you! :)

Skillet Macaroni Supper

Skillet Mac with Ham, Peas, Swiss Cheese, and Mrs Dash

I have to admit that as much as I love to cook, sometimes I'm lazy. Sometimes I'm busy. Heck, sometimes I simply don't want to trash the kitchen by experimenting or creating a million-ingredient extravaganza. Plus I have a family of simple tastes (sigh) so, sometimes, I make super easy tummy filling food, like skillet macaroni, which is adapted (slightly) from Kraft's Everyday Easy Macaroni Dinners.

Btw, I am really bummed that I had to go all the way to Canada to get an official link for that recipe.

Anyway, like Kraft says, it's EASY, and it all happens in a big skillet.

Cook about a cup of whatever meat that you're using in the skillet (chopped to bite-size or smaller). I've used fresh chicken breast, I've used leftover cooked chicken. I've used ham, tuna, ground beef, shrimp, leftover pork, and even sliced hot dogs. Seriously. Anything works. Use a little oil if you need it, skip it if you don't. Salt and pepper to taste, if you normally salt and pepper while cooking meat.

As it cooks, toss in a cup or two of chopped whatever-sounds-good out of the veggie crisper. Fresh corn, sliced carrots, frozen peas, broccoli, mushrooms, whatever veggie makes you smile. You can also used canned (drained) veggies, dibs and dabs of leftovers... This is great for using stuff up. If the veggies are already cooked, add them with the step below. :)

Once the meat's cooked (and the veggies are no longer raw) add 2 cups of water, 2 cups of elbow (or other small) macaroni, a cup of milk, and a tablespoon or so of butter. Get 'er boiling and turn down the heat to a simmer. Stir every min or so to keep the milk from scorching. Cook until pretty much all of the liquid is absorbed and the macaroni is done. It'll take, oh, about 10 - 12 min, or so.

Add about a teaspoon of some savory spice/herb you like (garlic, oregano, thyme, rosemary, italian seasoning, Mrs. Dash, whatever) and 2 cups of shredded cheese. Again, whatever kind you like, cheddar, swiss, mozarella, colby-jack... Stir in the cheese and spices until it's all well mixed and the cheese is melty, and you're done. I usually serve it with melon (Bill loves melon), salad, and hot bread.

It's yummy, simple, quick, and doesn't trash the kitchen. We almost never have leftovers.

Laura's favorite blend is chicken, canned tomatoes, italian cheese and garlic. Bill seems to like ham, mushrooms, peas, and cheddar (with a little oregano) best. :)

Tambo Fried Rice

Beef Fried Rice

My honey loves fried rice, and it's super easy to make, and super cheap too. :)

Cooked rice - about 3 - 4 cups
Peanut oil (canola works too)
A bit of leftover or fresh meat, chopped (pork, chicken, beef, etc. I've even used bacon)
1 onion, chopped
Minced/pressed garlic (a clove or two)
Other fresh things, chopped - peppers, mushrooms, carrots, broccoli, whatever's needing used up.
Frozen mixed veggies (the kind with peas, carrots, corn & beans but if you've already chopped a lot of fresh ones, you can skip the frozen)
1 egg
soy sauce
Stir-fry (brown) sauce - I use House of Tsang Classic Stir Fry Sauce
Lightly salted peanuts or cashews

First, you need the rice. I make brown rice (1-1/2 cups raw brown rice, 3 cups water, and a little peanut oil, takes about 45 min to simmer on the stove), but you can use whatever kind you like.

Once you have your rice... Heat up a big skillet on med/high heat (this goes really fast, maybe 5 min or so). Put in a little peanut oil, and fry the meat. As it cooks, add the onion. Once the onion starts to get translucent, add garlic and other fresh veggies. Keep it all moving. Once the veggies are hot, add frozen veggies, keep stirring and flipping. Once they're steamy, clear out a bit of space in the middle of the skillet. If it's 'dry', add a little more oil there and give it a bit to heat up. Add egg.  Let it cook for a few seconds then start scrambling it in the skillet. Mix with veggies and meat. Soy sauce to taste (about 5 or so big dashes for us). Dump in the rice, and some of the stir fry sauce (a couple tablespoons or so, but I just dump it in). Keep stirring. Should be all brown and sizzly and yummy smelling. Toss in a handful or two of peanuts, and more soy sauce if needed. Stir peanuts in and remove from heat.

Enjoy!