In a very random conversation last week at work, my friend shared that she had made a frittata with leftover spaghetti (no sauce, mind you). I replied “I always make too much and throw it out”. Laura is with us today to share a super easy, economical and delicious way to use that leftover spaghetti (who doesn’t cook too much)???
She found that this frittata is a great way to use up left-over spaghetti, and her family of three ate the whole thing and asked for it again the next night. I plan to try it soon, but I think I’ll have to mix it up with a few different meats cuz I live with Mr. All Meat Pizza – you could use browned sausage, canadian bacon, ham, etc. If you do try one of these alternatives to the bacon that Laura used, we would love for you to come back and comment below!
Step 1 involves chopping up the cooked spaghetti:
Step 2 – whisk the eggs and milk, and adding the yummy (bacon and cheese) ingredients:
The Final Frittata!
I could most definitely snarf a piece of that right now! I’m sharing Laura’s recipe below, and hope that you enjoy as I certainly plan to! Thanks for dropping by to get in on Laura’s quick weeknight meal!
1 ½ cups cut-up cooked spaghetti
2 slices of chopped cooked bacon
1 cup of shredded cheese
Salt and Pepper to taste
Preheat the oven to 350. Spray a 9 inch round pie plate with non-stick cooking oil.
Whisk the six eggs in a separate bowl. Add salt and pepper to taste. Laura added a Zesty no-salt substitute to give it a little more flavor without adding additional salt.
Stir in the 2 slices of pre-cooked bacon, ½ cup of shredded cheese and chopped spaghetti. (Laura used the Mexican four cheese blend because that is what she had on hand and wanted to use up.)
Pour the blended items into the pie plate and sprinkle with the remaining ½ cup of cheese. Bake for 30 min. or until center is set.
I love quiche and gruyere is one my favorite cheeses, although pretty darn pricey, but I thought I’d take a shot at this recipe, adapted from Food Network Magazine. I took it to work and it was a hit, so thought I might share here. Super easy, and you don’t have to sell the farm to buy the gruyere…I just bought a small container of it shredded which wasn’t too bad.
I used a frozen pie crust, although I like the ones you unroll from a box better. Notice the container of apple smoked gruyere is empty – I’m a cheese freak so I took care of the extra. Whipped it up and in 30 minutes, ready to roll. Finished product:
Ham and Gruyere Quiche
1 cup diced smoked ham
1 cup shredded gruyere cheese (about 4 oz)
1 9 inch pie crust, thawed if frozen, or ready-made out of box
3 large eggs
1 1/4 cups half and half
Minced onion to taste (optional)
Handful of fresh or dried chives
salt and freshly ground pepper to taste
Preheat oven to 425 degrees and place a baking sheet on the middle oven rack. Scatter the ham and cheese in the bottom of the pie crust, and onion if you are including it. In a large bowl, whisk the eggs, half and half, chives and season well with salt and a few grinds of pepper; pour into the crust. Transfer to hot baking sheet and bake until the eggs are set and the top is lightly browned, about 30 minutes.
Place on rack to cool a little; can be served immediately or refrigerated.
To answer my question, not sure you can. I recently whipped this up for friends, and it was delicious and oh, so easy. Start with a THIN (that’s what I prefer) ready-made crust from your local grocery store and add the toppings that your crew likes:
The mimosa was a nice addition, and the kids just like drinking orange juice from a wine glass!
I used crumbled cooked bacon, sausage, and scrambled eggs, topping with cheese at the end. You can use any choice of toppings, and it’s also good to put a little sausage gravy on the crust as you would pizza sauce. You really cannot go wrong. Takes just a few minutes in the oven and voila, a delicious meal that heats up very well the next day! Hope you enjoy as we did!
1 ready made pizza crust
Toppings of your choice
Prepare ingredients – chopping up veggies and sauteing meats. Place on crust and top with cheese. Bake according to package directions – doesn’t take long.
I FINALLY found my recipe for super quick and easy cinnamon rolls using boiled sour cream. You don’t even have to let them rise! You can actually whip up a batch of these in an hour.
Super easy and delicious!
I challenge you to try them today – whomever you decide to share with will undoubtedly be impressed!
Easy Cinnamon Rolls
Bring 1 cup sour cream to a boil. Remove from heat and add the following:
3 tbsp shortening
3 tbsp sugar
1/8 tsp soda
1 tsp salt.
Let mixture dissolve & cool to lukewarm. Meanwhile, dissolve 1 pkg dry yeast with 1/2 cup warm water in large mixing bowl. Add 1 beaten egg and mixture in pan. Mix in 3 cup of flour or more to desired consistency.
Move to floured surface and knead a few times until smooth. Roll to rectangle and spread with softened margarine or butter. Sprinkle with brown sugar and cinnamon; add chopped pecans if you wish.
Roll up starting with short end and cut to desired thickness. Place in greased pan and bake at 375 degrees for 12-15 minutes.
Frosting: 1.5 cups powdered sugar, 2 tbsp softened butter, 1/4 tsp vanilla and milk to desired consistency.
Now that the kids are back in school and everyone is running around the house all crazy-like, I wanted to share a scrumptious muffin recipe that can be made ahead and frozen, microwaved, has protein, and is customizable (is that a word?) for even the most finicky eater. My friend Heather and her daughter Gabby whipped these up, and I think they’re gone already.
The supplies, and the finished product:
After spraying your muffin cups, throw in whatever ingredients you wish — ham, bacon, spinach, onion, green pepper, sausage….you get the deal! Oh yeah, and don’t forget the CHEESE!!! Season with salt, pepper, and garlic powder if desired, then add your beaten eggs. They freeze well and are ready in a snap with the handy dandy microwave! Enjoy!
Preheat oven to 350 degrees. Spray a muffin tin with nonstick cooking spray.
Assemble chopped veggies and meats, and your choice of grated cheese(s), and sprinkle in muffin tins. Beat desired amount of eggs and add to muffin tins. Bake approximately 15 minutes or until centers are set. Cool on wire rack. Refrigerate or freeze for use later. Microwaves well.
Meet Sherri – this is us hangin a few years ago on New Year’s Eve:
Sherri hails from Illinois, and I met her a few years ago at the lake. It was a “memorable” night for all, and we had a great time! Soon after that the hub and I stayed at their condo (why stop going to the lake in the winter if you don’t have to??) and the next morning she treated us to a few delicious breakfast items, which have become some of our favorites. I was looking for a breakfast dish to make for a staff meeting this week, and remembered Walnut (or Pecan) Pear Coffee Cake. Meet Sherri’s delicious concoction:
I will admit it does take a little time to prep, but it’s oh so worth it. My team is going to be gobbling this up this week, and I’m pretty sure it will go over well. Thanks for stopping by, meeting Sherri, and I hope you have the chance to make and share this with friends and family!
Walnut/Pecan Pear Coffee Cake
1 c chopped walnuts or pecans
1/3 c brown sugar
1 tsp cinnamon
1/3 c flour
1/4 c cold butter
2 med ripe pears, peeled & sliced (about 2 cups)
2 tsp lemon juice
1/2 c butter (softened)
1 c sugar
1 tsp vanilla
1 & 3/4 c flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8 oz sour cream
1/2 chopped walnuts or pecans
Preheat oven to 350. Combine walnuts, brown sugar & cinnamon; set aside. Put flour in bowl; cut in butter until mixture resembles coarse crumbs. Stir in 3/4 c nut mixture; set aside for topping. Set aside remaining nut mixture for filling.
Toss pears with the lemon juice; set aside. In small mixing bowl, cream the butter & sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda & salt; add to creamed mixture alternately with sour cream.
Spread 2/3 of batter in a greased 9″ springform pan (I used a 9×13 oblong pan). Top with reserved nut mixture, pears & remaining batter. Sprinkle with walnuts & reserved topping mixture. Bake at 350 for 50-55 minutes. Cool 1 hour before cutting
Everyone likes bacon, right??? Once in awhile for something different, or if having guests, I like to make this spiced bacon, and boy does it go over good! You can even make it ahead and refrigerate, microwaving briefly when you’re ready to serve. Adjust the cayenne to your liking, and voila, an easy and delicious treat! Perfect for breakfast, brunch, or those times when breakfast seems like the perfect thing for dinner 🙂
Photo credit Food.com
Spiced Bacon Twists
1 C. packed light brown sugar
2 T. dry mustard
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cayenne pepper (adjust to taste)
1 lb regular bacon (not thick sliced)
Mix dry ingredients together. Press sugar mixture on both sides of each individual bacon strip, and twist several times. Place on rack over foil lined baking sheet. Bake 30 minutes at 350 degrees. Let cool on additional plate or rack.