What Ever Shall I Do??

I had quite the dilemma in the Little Kitchen tonight.  You really wouldn't believe it, it was just that shocking!!! While icing some lovely cupcakes and baking cookies for Friday, I found myself with extra cookies AND extra icing!!! After about 2 seconds of hard thinking (I didn't want to hurt myself you know) I decided to put the two together.....Ricotta cookies and Swiss meringue butter cream, together at last!  I won't need to eat for the rest of the week....

Ricotta cookie recipe here

Swiss Meringue Butter cream recipe here

Delectable things I tell you!  Here's to a terrific weekend to everyone.....despite the whole 'spring ahead' thing.  I think I really do need that hour....

You know, the Boy has a 6am practice Sunday morning....up at 5 am.....with the whole 'spring ahead' thing happening....that is just mean, even if it is all for the love of baseball!

Until next time, stay warm and eat well!

Leftovers for Breakfast!

What to do with alll of those leftovers??  I was rooting through the fridge this morning thinking about breakfast and low and behold I find a wonderful mix of items! Hmmm....potatoes, sauteed mushrooms, creamed spinach, onion, steak, egg whites left over from the cinnamon rolls....this sounds like a breakfast in the making!  I really couldn't have planned this better, even if I had tried!

First I finely diced some of the onion to saute in some butter.

Then I added the leftover mushrooms.

Sliced the potatoes and added those to the pan.

Please, can I be in this yummy breakfast???

The leftover creamed spinached just begged to be added (and thinned with a little milk).

I had a total of 8 egg whites and 3 whole eggs beaten with a sploosh of milk (yes, sploosh is a technical mesaurement in the Little Kitchen!)





 
Pour the eggs into the pan and give it a shimmyshake to get all of that eggy goodness around.

Bake in the oven at 305F for 15 to 20 minutes.

 Top with the grated cheese of your choice and broil until melty.

An oven mitt on the handle reminds me the handle is HOT! (Safety first you know!)

Add some sliced steak to the plate and enjoy!

That's just souper!

Today is a good soup day! Nice outside but slight chill in the wind.  Since I made tons of tasty turkey stock yesterday, making turkey noodle soup was a breeze.  Especially since I was outside watching my son's baseball practice until about 9:00 tonight!  Brrrr.

Souper Turkey Soup

First I sauted in a little bit of olive oil:

• 1 medium onion, chopped
• 2 carrots, peeled, halved lengthwise and sliced
• 2 stalks celery, sliced
• 2 small potatoes, scrubbed and cubed
• 1 bay leaf
• salt and pepper to taste
• poultry seasoning to taste

(Realistically, you can use any veggies you have on hand to create different tastes and textures in your soup.  This is the basic leftover turkey soup that my Mom used to make.  Don't be afraid to change the recipe to suit your need/tastes)

Let the veggies cook for a few minutes.  The onions should be translucent.  Then add:

• 6 to 7 cups of that tasty turkey stock

Bring to a boil, then reduce heat to finish cooking the veggies.  Just before the veggies are fully cooked add:

•  a handful or two of uncooked noodles (tonight I had soba noodles on hand so I used those.  You can use rice or which ever noodles you have)
• leftover turkey, chopped

Let the soup simmer until the noodles (or rice) are cooked and turkey is heated through.
Taste the soup and adjust the seasonings to taste.

Things to do with your souper creation:

• Enjoy a bowl with a nice piece of crusty bread
• Pack some for lunch tomorrow
• Take some to a friend who isn't feeling well (or has just had their wisdom teeth pulled)
• Enjoy another bowl with another piece of crusty bead

I froze the rest of the turkey stock in 2 to 3 cup portions for future use.  I still have lots of leftover turkey to work through though....what to make next?
Any suggestions?