Start by sauteing 1/4 cup minced onions in a skillet for 2 minutes and then add 1 1/2 cups chopped spinach. Cook another minute and then add 3 tablespoons butter, 1 tablespoon minced garlic and 12 ounces of the stuffing, reduce heat.
Next add 4 slices of Bar S deli-style ham that has been julienned and stir. Beat 4 eggs with 1/4 cup milk and add to the skillet. Top that off with 1/2 cup shredded mozzarella cheese, 6 ounces of the chicken gravy, and 1 Roma tomato that’s been seeded and diced. Let all the ingredients cook together for one minute.
Take ciabatta rolls and toast in a preheated 350 degree oven for 6 minutes. Pour egg mixture over the rolls and serve.
One of the fun things about cooking is seeing the different ways you can serve a dish. Sometimes it’s as simple as putting two dishes together to make one. Other times it’s just adding a few new ingredients that changes things up.
The main focus is create healthy, tasty meals your family will enjoy. If you can have fun doing that, then that’s an added bonus.
Thanks for stopping by today. Do you like using leftovers for new dishes? What’s your favorite leftover dish that gets used in other dishes?
Combining leftovers can sometimes lead to tasty new dishes
Ingredients
¼ Cup minced onion
1½ Cups chopped spinach
3 Tablespoons butter
1 Tablespoon minced garlic
12 Ounces stuffing (recipe in Assembling Dinner in a Pinch post)
4 Slices Bar S deli-style ham, julienned
4 Large eggs
¼ Cup milk
½ Cup shredded Mozzarella
6 Ounces chicken gravy (recipe in Steak Fried Chicken post)
1 Roma tomato, seeded and diced
4 Ciabatta rolls
Instructions
Start by sauteing ¼ cup minced onions in a skillet for 2 minutes and then add 1½ cups chopped spinach. Cook another minute and then add 3 tablespoons butter, 1 tablespoon minced garlic and 12 ounces of the stuffing, reduce heat.
Next add 4 slices of Bar S deli-style ham that has been julienned and stir. Beat 4 eggs with ¼ cup milk and add to the skillet. Top that off with ½ cup shredded mozzarella cheese, 6 ounces of the chicken gravy, and 1 Roma tomato that's been seeded and diced. Let all the ingredients cook together for one minute.
Take ciabatta rolls and toast in a preheated 350 degree oven for 6 minutes. Pour egg mixture over the rolls and serve.
Stroghetti is like stroganoff and spaghetti together
What do you call a dish that reminds you of stroganoff and spaghetti, how about Stroghetti?
I had 3 bell peppers in the fridge I needed to use and had no idea how I wanted to cook’em. I cut them in half, removed the seeds and then julienned them.
I put 8 ounces of spaghetti noodles into boiling water and boiled according to the package instructions for al dente.
I got my wok out, added 2 tablespoons olive oil and dropped the bell pepper in to saute on medium heat for 5 minutes. I added 1 small onion, minced, and cooked for 3 more minutes. Next came 2 tablespoons minced garlic and cooked for another minute. Then I added 1 Roma tomato, finely diced, to cook for still another minute.
Stroghetti is a quick and easy dish the family will enjoy
I then added 1 cup chicken stock, 1/2 cup tomato sauce and when it came to a boil, added .84 pounds ground chuck cooking everything for about 6 minutes more. Then came 1 tablespoon fresh ground kosher salt, 1 cup cottage cheese and turned the heat down to allow the mixture to thicken into a creamy sauce. The last ingredient while it was heating was 2/3 cup shredded mozzarella cheese.
I took the mixture off the stove, added the drained spaghetti noodles and 1/3 cup shredded sharp cheddar cheese, mixing well.
The creamy mixture has the consistency of the stroganoff with the delicious texture of the spaghetti. Sometimes a dish just comes together as you start cooking.
Thanks for popping by. Are you a fan or stroganoff and/or spaghetti?
A creamy dish that's like stroganoff and spaghetti together
Ingredients
3 Bell peppers, seeded and julienned
1 Small onion, minced
1 Roma tomato, finely diced
.84 Pounds ground chuck
2 Tablespoons minced garlic
1 Cup chicken stock
½ Cup tomato sauce
1 Tablespoon kosher salt
1 Cup cottage cheese
⅔ Cup shredded mozzarella
8 Ounces spaghetti noodles
⅓ Cup shredded sharp cheddar cheese
Instructions
Cut the bell pepper in half, remove the seeds and then julienne them.
Put 8 ounces of spaghetti noodles into boiling water and boiled according to the package instructions for al dente.
Using a wok or large skillet add 2 tablespoons olive oil and drop the bell pepper in to saute on medium heat for 5 minutes. Add 1 small onion, minced, and cook for 3 more minutes. Next add 2 tablespoons minced garlic and cook for another minute. Then add 1 Roma tomato, finely diced, to cook for another minute.
Add 1 cup chicken stock, ½ cup tomato sauce and when it come to a boil, add .84 pounds ground chuck cooking everything for about 6 minutes more. Then add 1 tablespoon fresh ground kosher salt, 1 cup cottage cheese and turn the heat down to allow the mixture to thicken into a creamy sauce. The last ingredient to add while it is heating is ⅔ cup shredded mozzarella cheese.
Take the mixture off the stove, add the drained spaghetti noodles and ⅓ cup shredded sharp cheddar cheese, mixing well.
Delicious Ground Beef Wonder comes together with the help of leftovers
Ground Beef Wonder is one of those delightful dishes that comes together when you’re just looking for something to eat.
If you cook very much, you’re going to have leftovers from time to time. It’s what you do with those leftovers that makes a difference. This Ground Beef Wonder came together with some simple ingredients I keep on hand, along with a little leftover Mac and Cheese, some leftover Farfalle in Alfredo Sauce, and a tad bit of leftover sausage gravy.
In a sauce pan on medium heat, add 1 tablespoon olive oil and 1/2 medium sweet onion, finely chopped. Let that saute for about a minute then add 1 tablespoon minced garlic. Saute 30 to 40 seconds and add 1 1/2 Roma tomatoes (seeded and diced into small pieces) Saute 30 to 40 seconds and add one pound cooked ground beef. (Precook the ground beef and add just a bit of water to get all the flavors infused before pouring into the sauce pan.)
Leftovers come together to make a tasty Ground Beef Wonder
Mix well, add 1/4 cup Farfalle in Alfredo Sauce and cook 30-40 seconds. Mix well, add 2 1/2 cups Mac and Cheese, cook 30 seconds. Add 1/2 cup sausage gravy. Let all ingredients incorporate and heat up all the way through. Taste for seasoning to see if you want to add anything else. Finish it off by adding 1 cup finely chopped spinach and stir well.
Remove from heat and serve.
This would be a hard recipe to recreate exactly this way as you may not have all the leftover ingredients. However, take what you have and create your own Ground Beef Wonder by adding bits of dishes you’ve enjoyed. You may be pleasantly surprised at what you create.
Thanks for stopping by. If you decide to give this recipe a try or your own version of it, be sure to drop back by and let me know how it turns out. If you post your results online, tag it with #thesurprisedgourmet as I’m always happy to hear how a recipe turns out for you.
Using leftovers can sometimes result in a tasty new dish
Ingredients
1 Tablespoon olive oil
½ Sweet onion, finely chopped
1 Tablespoon minced garlic
1½ Roma tomatoes, seeded and diced into small pieces
1 Pound cooked ground beef
¼ Cup Farfalle in Alfredo Sauce
2½ Cups Mac and Cheese
½ Cup sausage gravy
1 Cup finely chopped spinach
Instructions
In a sauce pan on medium heat, add 1 tablespoon olive oil and ½ medium sweet onion, finely chopped. Let that saute for about a minute then add 1 tablespoon minced garlic. Saute 30 to 40 seconds and add 1½ Roma tomatoes (seeded and diced into small pieces) Saute 30 to 40 seconds and add one pound cooked ground beef. (Precook the ground beef and add just a bit of water to get all the flavors infused before pouring into the sauce pan.)
Mix well, add ¼ cup Farfalle in Alfredo Sauce and cook 30-40 seconds. Mix well, add 2½ cups Mac and Cheese, cook 30 seconds. Add ½ cup sausage gravy. Let all ingredients incorporate and heat up all the way through. Taste for seasoning to see if you want to add anything else. Finish it off by adding 1 cup finely chopped spinach and stir well.
If you’re looking for a quick and easy dish the family will enjoy, then look to Shrimp Scampi for a scrumptious meal.
This tasty seafood delight is loaded with flavor. Pair it with a salad and French bread for a delicious meal for the family or a special occasion with friends.
Boil enough water in a stock pot for 8 ounces of Angel Hair pasta. Cook the pasta according to the package directions.
Put 1 stick (1/2 cup) butter in a skillet over medium heat. Add 1 tablespoon minced garlic, 2 tablespoons chopped onions, 1 tablespoon chopped oregano, and 1 tablespoon chopped green onion tops. Mix well and add 12 ounces of raw shrimp (60-80 small count) that has been peeled and deveined with the tails off. Let the shrimp cook until pink then add 1/2 cup white wine. Cook another minute and remove from heat.
Shrimp Scampi paired with French bread and a salad, yum!
Drain pasta and place on a platter. Scoop shrimp mixture on top of the pasta and add freshly grated Parmesan cheese. Serve immediately.
This delectable dish will receive rave reviews from hungry mouths and they demand more.
Thanks for dropping by today. Are you a fan of shrimp? What are your favorite ways to prepare it? If you give this a try, be sure to drop back by and let me know how it turns out. If you post it online, just add the tag #thesurprisedgourmet. I love to know how the dish turns out for you.
Boil enough water in a stock pot for 8 ounces of angel hair pasta. Cook the pasta according to the package directions.
Put 1 stick (1/2 cup) butter in a skillet over medium heat. Add 1 tablespoon minced garlic, 2 tablespoons chopped onions, 1 tablespoon chopped oregano, and 1 tablespoon chopped green onion tops. Mix well and add 12 ounces of raw shrimp (60-80 small count) that has been peeled and deveined with the tails off. Let the shrimp cook until pink then add ½ cup white wine. Cook another minute and remove from heat.
Drain pasta and place on a platter. Scoop shrimp mixture on top of the pasta and add freshly grated Parmesan cheese. Serve immediately.
Southwestern Style Salad is colorful and loaded with flavor
While temperatures are beginning to dip to cooler digits in parts of the U.S., it’s never a bad time for a tasty Southwestern Style Salad.
A quick dish to fix after a long day of work or when you just want something a little different. Easy to prepare, this salad is colorful and flavorful featuring avocado.
Take 4 Roma tomatoes – half, seed and dice into 1/4-inch cubes. Place in large bowl. Add 1 tablespoon minced garlic, 1 small jalapeno (seeded, finely minced), 1 can (15 1/4 ounces) whole kernel corn, 1 ripe avocado (seeded, peeled, diced), 2 tablespoons sugar, 2 tablespoons lime juice, fresh ground black pepper to taste, fresh ground kosher salt to taste, 1/2 small onion (finely minced), and 6 strips of crisp bacon (finely chopped).
Southwestern Style Salad is good anytime of the year
Toss together. Put fresh spinach on plates, add salad and top with your favorite shredded cheese and serve.
What could be more simple than that? It doesn’t have to be a hot, humid day to enjoy this cool, delicious salad.
Thanks for dropping by today. Do you enjoy salads throughout the year or do you only eat them during the warm months? If you give this a try, be sure to stop back by and let me know how it turned out for you. If you post it online, just tag it with #thesurprisedgourmet. I’m always interested in knowing how you like the recipe.
4 Roma tomatoes, halved, seeded, diced into 1/-4 inch cubes
1 Tablespoon minced garlic
1 Small jalapeno, seeded, finely minced
1 Can (15¼ ounces) whole kernel corn
1 Ripe avocado, seeded, peeled, diced
2 Tablespoons sugar
2 Tablespoons lime juice
Fresh ground black pepper to taste
Fresh ground kosher salt to taste
½ Small onion, finely minced
6 Strips crisp bacon, finely chopped
Fresh grated Parmesan cheese to taste
Spinach to taste
Instructions
Take 4 Roma tomatoes - half, seed and dice into ¼-inch cubes. Place in large bowl. Add 1 tablespoon minced garlic, 1 small jalapeno (seeded, finely minced), 1 can (15¼ ounces) whole kernel corn, 1 ripe avocado (seeded, peeled, diced), 2 tablespoons sugar, 2 tablespoons lime juice, fresh ground black pepper to taste, fresh ground kosher salt to taste, ½ small onion (finely minced), and 6 strips of crisp bacon (finely chopped).
Toss together. Put fresh spinach on plates, add salad and top with your favorite shredded cheese and serve.
Tired of preparing cube steak the same old way time after time? Try Cube Steak Roulade for a new twist on an old favorite.
Cube steak can sometimes be a bit tough if fried. The roulade is a way to enjoy it without frying so it’s tender and moist.
Mix the following ingredients in a large bowl: 1 cup julienned spinach, 1 cup shredded Mexican Blend cheese, 2 tablespoons minced garlic, 1 large beaten egg, 1/2 cup finely chopped sweet onion, 1/4 cup crushed saltine crackers, 2 tablespoons mayonnaise, 1/4 teaspoon fresh ground kosher salt, and 1/4 teaspoon fresh ground black pepper. Combine the ingredients well and set aside.
Preheat oven to 350 degrees.
The spinach mixture goes down the middle of the Cube Steak Roulade
Put a layer of clear plastic wrap on the counter or table that will hold a 10-inch by 18-inch piece of meat. Place 1.5 pounds of cube steak down the center of the wrap overlapping the pieces of meat. Place a second layer of plastic wrap on top of the meat to match the one underneath. Using a meat mallet, pound the steak into a thinner 10-inch by 18-inch rectangle. The plastic will keep the meat from sticking to the mallet. Remove top layer of plastic and sprinkle steak with fresh ground kosher salt and fresh ground black pepper.
Take the spinach mixture and spoon it right down the middle of the flattened steak. Take one side, using the plastic wrap to get started, and begin to roll over the stuffing mixture tucking the ends in to enclose the mixture. As you roll, peel the plastic wrap back and use your fingers to pinch and roll. Try to keep the roll as tight as possible. Place the roll on a sheet of aluminum foil.
Roll up Cube Steak Roulade to cook
Sprinkle top of meat roll with garlic salt. Pull the foil up to the center, roll the foil down and twist the ends to secure. Place the roll, seam side down, on a baking sheet and place in a preheated 350 degree oven for 30 minutes.
When the steak is done, carefully pour the juice out of the aluminum roll into a saucepan. Heat on high and add 1 tablespoon sour cream and 2 tablespoons mashed potatoes to thicken up for a sauce. Add more depending on how thick you want the sauce. You can also use instant potato flakes or cornstarch to do the thickening. Bring to a boil and reduce by half cooking about 3 minutes. You can also include the pan scrapings from the foil for added flavor. Whisk together keeping a close eye not to let it burn and cook another 2 minutes.
Slice the meat roll and drizzle pan sauce over each piece. Serve with cole slaw, biscuits or your favorite side dish for an appetizing meal.
Thanks for visiting today. Do you like cube steak? What ways do you prepare cube steak for your family? Hope you give this recipe a try. If you do, be sure to drop back by and let me know how it turns out. If you post online, just tag it with #thesurprisedgourmet. I’m always happy to hear how a recipe turns out for you.
2 Tablespoons mashed potatoes (instant potato flakes or cornstarch)
Instructions
Mix the following ingredients in a large bowl: 1 cup julienned spinach, 1 cup shredded Mexican Blend cheese, 2 tablespoons minced garlic, 1 large beaten egg, ½ cup finely chopped sweet onion, ¼ cup crushed saltine crackers, 2 tablespoons mayonnaise, ¼ teaspoon fresh ground kosher salt, and ¼ teaspoon fresh ground black pepper. Combine the ingredients well and set aside.
Preheat oven to 350 degrees.
Put a layer of clear plastic wrap on the counter or table that will hold a 10-inch by 18-inch piece of meat. Place 1.5 pounds of cube steak down the center of the wrap overlapping the pieces of meat. Place a second layer of plastic wrap on top of the meat to match the one underneath. Using a meat mallet, pound the steak into a thinner 10-inch by 18-inch rectangle. The plastic will keep the meat from sticking to the mallet. Remove top layer of plastic and sprinkle steak with fresh ground kosher salt and fresh ground black pepper.
Take the spinach mixture and spoon it right down the middle of the flattened steak. Take one side, using the plastic wrap to get started, and begin to roll over the stuffing mixture tucking the ends in to enclose the mixture. As you roll, peel the plastic wrap back and use your fingers to pinch and roll. Try to keep the roll as tight as possible. Place the roll on a sheet of aluminum foil.
Sprinkle top of meat roll with garlic salt. Pull the foil up to the center, roll the foil down and twist the ends to secure. Place the roll, seam side down, on a baking sheet and place in a preheated 350 degree oven for 30 minutes.
SAUCE
When the steak is done, carefully pour the juice out of the aluminum roll into a saucepan. Heat on high and add 1 tablespoon sour cream and 2 tablespoons mashed potatoes to thicken up for a sauce. Add more depending on how thick you want the sauce. You can also use instant potato flakes or cornstarch to do the thickening. Bring to a boil and reduce by half cooking about 3 minutes. You can also include the pan scrapings from the foil for added flavor. Whisk together keeping a close eye not to let it burn and cook another 2 minutes.
Slice the meat roll and drizzle pan sauce over each piece. Serve with cole slaw, biscuits or your favorite side dish for an appetizing meal.
