TURKEY KIELBASA AND POTATO TORTILLA

Okay, so we had leftovers, but that’s only because one of my guys wasn’t home to enjoy my cooking–shame on you, Junior!  However, the leftovers did make for a tasty lunch the next day. Waste not, want not 🙂

2 tbsp olive oil, divided

1 medium red onion, sliced thin

sea salt

ground black pepper

2 medium potatoes, sliced thin

14 oz turkey kielbasa, sliced thin

3 cups baby spinach, roughly chopped

6 eggs

1/2 cup milk

3/4 Monterey Jack cheese

1 tbsp parsley

1) Preheat oven to 375 degrees

2) Heat 1 tbsp oil in large skillet over medium heat; add onions, lightly salt and pepper, and cook 7-8 minutes until onions begin to caramelize; remove from heat and transfer to small bowl

3) Heat remaining 1 tbsp oil in large skillet over medium heat; add potatoes, lightly salt and pepper, and cook 7-8 minutes until potatoes begin to brown; add cooked onions and stir; add turkey kielbasa and stir; cook 5 minutes; remove from heat and stir in spinach; spoon mixture into casserole dish

4) Beat eggs with milk and pour over potato-kielbasa mixture; bake in oven 25 minutes until egg sets

5) Sprinkle cheese and parmesan over top; cook 5 minutes; remove from oven, and serve

Servings: 4-6 depending on hearty or non-hearty appetites

EGG-HAM-CHEESE WAFFLE SANDWICH

Junior requested this tasty, protein-rich sandwich as he staggered out of bed. Junior Too seconded the motion. Fortunately, it’s fairy easy to put together. Good eats!

Egg-Ham-Cheese Waffle Sandwich

4 frozen waffles (I used buttermilk but, believe it or not, blueberry tastes good too)

2 eggs

Dijon mustard, to taste

1/4 cup grated cheddar cheese (the busy-busy me often stoops to buying pre-grated)

2 slices provolone

2 slices ham (not too thick)

dash of salt

1) Pop waffles in toaster and toast until lightly browned; set aside

2) In skillet heated to medium, crack eggs and cook until whites firm up (about 2 minutes); flip with spatula (Note: if you’re not into runny egg, gently press down on egg with spatula until yolk breaks free of the white and begins to cook)

3) Top each egg with a swirl of Dijon mustard (to taste), cheddar cheese, a slice of provolone, and a slice of ham; turn with spatula (this allows cheese to melt between layers of ham and egg); cook 1-2 minutes until cheese melts; add a dash of salt

4) Slide egg/cheese/ham onto toasted waffle, top with another waffle, and serve to your bleary-eyed, soon-to-be-chipper young ‘uns 🙂

Serves: 2

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/11/12

MANDARIN ORANGE-BACON SPINACH SALAD WITH RED ONION-BALSAMIC DRESSING

While cruising through The Looneyspoons Collection cookbook by the Podleski sisters, I came across a spinach salad featuring mandarin oranges that looked too good to pass up. I tweaked a little and my guys ate a lot.

Mandarin Orange-Bacon-Egg Spinach Salad (2)

Salad without Red Onion-Balsamic Dressing

Mandarin Orange-Bacon-Egg Spinach Salad

Salad with Red Onion-Balsamic Dressing

6 oz fresh baby spinach

1-1/2 cups thinly sliced mushrooms

1-15 oz can mandarin oranges in light syrup, drained (but save the syrup–you’ll need it for the dressing)

4 hard-boiled eggs, sliced thin

1/2 cup feta cheese

8 slices turkey bacon

1 tbsp olive oil

1/2 of a medium-sized red onion, sliced thin

3 tbsp balsamic vinegar

2 tbsp pure maple syrup

1 tbsp Dijon mustard

1) To large salad bowl add: spinach, mushrooms, mandarin oranges, eggs, and feta cheese; refrigerate

2) To large skillet over medium-high heat, add bacon and fry until crisp; remove from heat, let cool several minutes, and chop; scatter over spinach salad (top picture shows salad without dressing)

3) Return bacon-coated skillet to stove, add olive oil, and heat over medium-high; add onion and, stirring often, cook 8-10 minutes until onions soften and begin to caramelize; reduce heat to low and add reserved mandarin orange syrup, balsamic vinegar, maple syrup, and Dijon mustard; stirring occasionally, cook 5-6 minutes until dressing reduces slightly; remove from heat and let cool 5 minutes; drizzle onion-balsamic dressing over spinach salad, and toss (second picture shows salad with dressing); serve immediately

Yum!

Servings: 4 dinner-sized portions