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


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


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


Servings: 4 dinner-sized portions