Thursday, July 29, 2010

Quick and Easy...and what am I going to DO with these leftovers?

I honestly don't have a lot of leftovers when I cook. But sometimes, if I've made a big country ham, or it's the week after Thanksgiving there ARE a lot of things in my fridge that I want to use up (I HATE throwing away food) and so this is a great idea for that. I've adapted this from a recipe of Giada diLaurentiis'
For this recipe you will need a medium to large size cast iron skillet. Now if you presently do not HAVE a cast iron skillet, honey get yourself to the store and BUY one! If you're a southern woman, how can you even THINK of cooking without one, and if you're a Yankee (sorry, couldn't resist...heehee). Well you just do NOT know what you're missing. You can buy them ready "seasoned" or you can season it yourself. Just remember, NEVER use soap on your skillet...EVER. Anyway, back to the recipe.....

1 c. shredded cheese (any kind, remember...we're cleaning out the fridge)
6 eggs
3/4 c milk
1/2 tsp mustard powder
1/4 tsp nutmeg (preferably grated can buy it this way in the spice aisle)
2 T. Parmesan cheese
salt and pepper to taste
1 T. parsley and any other "stuffings" (aim for about 1-2 cups--I've used diced ham or turkey, even Thanksgiving stuffing, bread cubes from a baguette, diced onion, green pepper, tomatoes, zucchini, bacon, sausage, just any combination you can think of, have in your fridge, like to eat, or want to use up. GO FOR IT!!)

Preheat your broiler. If you want, you can spray the skillet with some PAM. Place about a tablespoon of butter (or margarine if that's what you use) in the skillet over low heat on the stove (now I know that butter isn't in the recipe--but work with me), add "stuffings" to warm. Add cheese (the grated one, not the parmesan)
Whisk eggs together w/ mustard powder and nutmeg. Pour into skillet. Sprinkle with Parmesan cheese. Cook over low/medium heat for about 7 minutes. Transfer to broiler (aren't these cast iron skillets FANTASTIC??!!) and broil for about 4 minutes until gold and bubbly. Sprinkle with salt, pepper and parsley and serve. Together with a nice salad and some bread this is a fantastic, quick meal.

Today's food quote:
"A nickel may get you on the subway, but garlic will get you a seat"
Old New York City Proverb

Today's cooking term:
saute: to cook quickly in a small amount of fat or oil in a skillet.

Recommended cooking tool: that cast iron skillet. Seriously, no kitchen should be without at LEAST one. They go from stove top, to oven, to table without a problem. Our grannies weren't mistaken when they decided all cooks needed them. They're available everywhere cooking pots and pans are sold, and are not really all that expensive.


  1. I so agree - we use our cast iron skillets for EVERYTHING. Todd is way better with them than I am, but I'm learning! Fun blog :)

  2. what a grea idea, i am so bad at leftovers! glad you got your blog aligned the way you wanted. :)