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[jesuisbeth]

Bonus Recipe! This is another “clean out the fridge” recipe. I took the Roasted Veggies from my Easter dinner (Asparagus, Brussels Sprouts, and Mushrooms) and warmed them up in the bottom of an oven safe sauce pan. I then cracked 8-10 eggs, added a half-pint of heavy cream and whipped until foamy. I then poured over the veggies before sprinkling cheddar (or whatever) on top. It then goes in the oven at 375 for about 20 minutes or until fluffy and not gooey in the middle.

[jesuisbeth]

Leftover Brisket Breakfast Skillet

Essentially this is an “Everything but the kitchen sink” kind of recipe. Take whatever veggies you have on hand and dice together. We had a ton of peppers from the garden and a few jalapenos. Sautee those in a sauce pan until glassy. Meanwhile chop leftover brisket into bite size pieces. Add to the sauteed peppers. Then continue to add whatever you have on hand. We had corn and a few tomatoes. Then poach an egg to whatever hardness you like - I like it runny! Top each plate with a poached egg and enjoy.

[jesuisbeth]

Bonus Recipe!! 

Egg in the Hole - A Kondrat Brunch Staple

Take a slice of bread and butter one side. Take a cup or another kitchen utensil and cut a perfect circle out of the middle of the bread. Be careful not to rip the bread! Heat up a sauce pan and add a little butter. Place bread and hole un-buttered side down. Crack an egg into the hole you’ve made. Once the egg hardens enough, flip to cook the other side. It is important that you don’t cook TOO long as the runny yolk is the best part of this breakfast! you can use the hole to dip into the runny yolk. SO GOOD. 

[jesuisbeth]

Homemade chicken broth! After making this I will never let chicken bones go before making a batch. First Sautee some carrots, celery, and onion. Then add a de-meated (is that a word) chicken before adding 6 cuts of water. Simmer for 3-4 hours and voila! Homemade chicken broth! It is currently in my freezer awaiting chicken soup this winter.

[jesuisbeth]

Two Recipes!! Top Recipe: Spicy Butternut Squash: https://cooking.nytimes.com/recipes/1021535-spicy-butternut-squash-pasta-with-spinach  Bottom Recipe: Thai Inspired Chicken Meatball soup: https://cooking.nytimes.com/recipes/1020631-thai-inspired-chicken-meatball-soup

[jesuisbeth]

Bonus Recipe!! Korean Turkey Tacos Dice an onion and sauté until brown. Brown 1 lb of turkey. Once browned, add 1/3rd of a bottle of korean taco sauce (Urban Accents Korean BBQ taco is the type  I used). Simmer until sauce thicken. Warm flour tortillas (I used Mission Street Flour Street Tacos). Top each tortilla with ground turkey mix, shredded mozzarella, and sliced avocado. 

[jesuisbeth]

Kaesespaetzle Recipe: https://www.daringgourmet.com/kaesespaetzle-swabian-german-macaroni-and-cheese/

[jesuisbeth]

Easter Dinner Feast!

Dishes included: Pineapple Ham (Recipe: https://sweetandsavorymeals.com/slow-cooker-pineapple-ham/)  Cheesy Potatoes (Recipe: https://www.pillsbury.com/recipes/cheesy-potato-casserole/30357dc0-fead-4289-b46b-7a72d8c862d4) Corn Pudding (Recipe: https://www.tastesoflizzyt.com/5-ingredient-corn-casserole/ - I use 2 boxes of jiffy mix and add an egg) Roasted Veggies - Asparagus, Mushrooms, & Brussels Sprouts 

[jesuisbeth]

Sausage Stuffed Acorn Squash Recipe: https://www.wellplated.com/sausage-stuffed-acorn-squash/

I added a packet of wildgrain rice and paired it with a spinach salad with raspberries, pecan pralines, and a balsamic dressing.

[jesuisbeth]

Bonus Recipes! Here are two creative things I did with my leftover Easter ham.

First: Mini Breakfast bowls with diced ham, pieces of biscuit dough, cheddar cheese, and honey mustard. Combine the first three ingredients in a small container and heat until dough is cooked. Top with Honey Mustard and enjoy.

Second: Mini Cubano open faced sandwiches. Take leftover baguette pieces and topped the with sliced ham and a slice of cheese and put under a broiler until melted. Finish off with a little mustard and a pickle slice and enjoy.

[jesuisbeth]

Favorite Recipe of the Year Award!!!

Slow Cooker Ham & Potato Soup Recipe: https://dinnerthendessert.com/slow-cooker-ham-potato-soup/

Instead of using chicken broth, I made my own ham bone broth via this recipe: https://damndelicious.net/2013/12/25/leftover-hambone-soup/

Best use of leftover Easter ham!

[jesuisbeth]

Spiced Chickpea Stew with Coconut and Turmeric 

Recipe: https://pamelasalzman.com/spiced-chickpea-stew-with-coconut-and-turmeric/

[jesuisbeth]

Buffalo Chicken Spaghetti Squash Casserole

Recipe: https://thecleaneatingcouple.com/healthy-buffalo-chicken-spaghetti-squash-casserole/ 

I added Sliced celery as recommended and it was pretty tasty!

[jesuisbeth]

Fancy Avocado Toast

2-4 slices of bread, depending on what you have on had. Here I used a leftover baguette that I threw in the oven to get a little toasty. Take one whole avocado, and mash it in a bowl with some salt. Spread evenly over your bread. Slice a tomato and place evenly on your toast. Finally, take a fresh ball of burrata, slice, and put on top of toast. Finish with “Everything but the Bagel” seasoning from Trader Joes.

[jesuisbeth]

Butternut Squash Turkey Chili 

Recipe: https://www.foodnetwork.com/recipes/food-network-kitchen/butternut-squash-and-turkey-chili-3363131 

I added green chilis, diced green peppers, and homemade roasted tomatoes (pictured here with other roasted veggies), omitted chia seeds, and used an instapot intead of the stovetop. 

[jesuisbeth]

Summer Cocktail

Pour 1.5-2 oz of your favorite gin over ice. Add Simply Raspberry Lemonade until ice is covered. Top with Topo Chico and garnish with fresh strawberries. Best enjoyed on a patio.

[jesuisbeth]

Enrique’s Pasta Bolognese

Cook Time: 45 min Total Time: 5 hrs 15 min Servings: 4-6 servings

0.5 oz (about 1/2 cup) dried porcini mushrooms, wiped of grit (optional, adds earthy "umami" flavor)

1/4 pound bacon, chopped (optional, adds smoky flavor)

1 medium onion

2 celery stalks

2 carrots

4 garlic cloves

2 tablespoons extra-virgin olive oil, plus more for drizzling

2 bay leaves

1 bunch of thyme

1 rosemary sprig

1 lb ground pork

1 lb ground beef

1 cup milk (optional but used for "authentic" bolognese)

12 oz tomato paste

2 cups dry red wine (one you would drink with italian food)

Kosher salt and freshly ground black pepper

1 pound dry fettucine, tagiatelle or pappardelle pasta, or 1.5 lbs fresh pasta.

Freshly grated Parmigiano-Reggiano, for serving

1 handful fresh basil leaves (optional)

Fresh ricotta cheese (optional)

This recipe uses the traditional technique of slow browning and braising with some less traditional ingredients like porcini mushrooms and bacon. Relatively small amount of tomato as bolognese is a meat saude, not a tomato sauce. Prepare in advance and let simmer for hours as described, don't rush it. You can make it ahead as tastes even better one day later. This recipe makes enough sauce for two separate dinners (can freeze half). Can also use ragu to make an amazing lasagna bolognese.

Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.

Puree the mushrooms, bacon, onion, celery stalks, carrots, garlic, together in a food processor.

In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.

Move browned veggies to the edge of the pan, add the ground meat, and season again generously with salt. BROWN THE MEAT! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.

Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes. Add the milk.

Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves, rosemary and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours. (I transferred to the instapot for this process for about 20 minutes on high)

During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the pasta according to package directions. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the pasta and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.

Reserve half of the ragu for another time. Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add a splash of red wine vinegar if acidity needed. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced.

Serve with a good scoop of fresh ricotta cheese and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil.

Instant Pot version: add only 2 cups of water on step 6 and cook for 20 min on pressure cooker. Add milk as the end and turn on sauté if need to reduce further.