Category: CHEF-ING

Continuing on my Easter leftovers series, today’s recipe uses leftover ham, veggies, cheese and brioche buns for protein packed Denver Style Breakfast Sandwiches.

Breakfast Sandwiches happen to be one of my specialties. And making different variations depending on my taste or flavor for the day is so much fun! Don’t have brioche buns? Try this recipe out with your favorite bread, bagel or even a tortilla!

INGREDIENTS:

1 TBS Salted Butter

1/4 cup minced Red Onion

1/4 cup chopped Green Onion

1/2 cup minced Sweet Peppers

1 cup minced Ham

10 Eggs

1/2 cup Cottage Cheese

10 Brioche Buns

10 slices of your favorite Cheese

Salt and Pepper to taste

Goat Cheese or Cream Cheese (optional)

In a large sauté pan on medium low heat gently sauté the butter, onions, and sweet peppers just until soft. Add the ham and warm through. While the ham is heating whisk the eggs and cottage cheese in a medium bowl. Increase the heat on your stove to medium and gently stir in the egg and cottage cheese mixture. Cook the eggs to your liking (I recommend you keep the egg slightly wet if meal prepping as this will keep the egg more moist during reheating) and cut the heat and set aside. While the egg mixture cools enough to handle prep your buns with a layer of goat cheese or cream cheese on the bottom (optional) and a slice of cheese on the top. Add 1/2 cup of the cooked egg mixture to each sandwich, combine both halves of the bun and enjoy!

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You can eat them right away or store in the fridge in an airtight container for a quick breakfast all week long. This recipe is also great for all my #mealprep fans and makes 10 sandwiches total. Sometimes I’ll even make a couple batches at once wrap in parchment paper then tinfoil and seal in a gallon sized ziploc bag and throw them in the freezer. They’re super yummy and easy to reheat in an air fryer or microwave.

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My Easter leftovers series continues with everyone’s favorite Taco Tuesday!!!

For this recipe I used leftover Chuck Roast and re-purposed it into scrumptious Mock-Birria Tacos.

INGREDIENTS:

2 cups leftover Chuck Roast

1/2 cup chopped Red Onion

1/2 cup chopped Sweet Peppers

1 chopped Jalapeño

1/2 TBS Chili Powder

1/2 TBS Cumin

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

1 tsp Cinnamon

1 cup Refried Beans

Mix the above ingredients less the spices and refried beans in a large sauté pan on medium heat until warmed through. Once warmed through add all the spices listed above and mix well. Once mixed add the refried beans and again warm through. Serve with your favorite tortillas or chips and top with all of your favorite taco fixings!

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Raise your hand if you have a fridge full of Easter leftovers and you don’t have a clue what to do with them. 🙋🏻‍♀️

Don’t worry boo I got you! Be sure to follow along all week long as I re-purpose our Easter leftovers into quick and easy family friendly meals.

Let’s kick things off with this one dish MICROWAVABLE dinner made almost completely from leftover ingredients.

INGREDIENTS:

1 cup cubed Ham

1/4 cup chopped Onion

1 cup chopped Broccoli

2 cups Instant Rice

2 cups Beef Broth

1/2 stick of salted Butter

Salt and Pepper (season with your heart)

1/4 cup Cheese of choice

Combine all the above ingredients less the cheese in a microwave safe dish and cook on high for 10 minutes stirring occasionally. Once done top with cheese and pop it back in the microwave for a minute or two or until the cheese is all melts and gooey.

Do you have a favorite recipe using Easter leftovers? Drop it in the comments below.

INGREDIENTS:

2 cups Cottage Cheese

1/2 TBS Ranch Seasoning Powder

1/2 TBS Dry Dill

1/8 tsp Black Pepper

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

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Blend all the ingredients until the curd gets a fluffy whipped texture. See the full how-to video here. Enjoy with crackers, chips or along side crudités. What are you most excited to eat this with? Drop it in the comments.

Who is ready for tomorrow’s Thanksgiving feast??? I know I am! But let’s jump ahead real quick to the leftovers that I know are about to overwhelm some of us after the feast. And boy do I have the solution for you…Leftover Thanksgiving Casserole. There isn’t a formal recipe for this one. Only instructions; suggestions really, to help guide you and inspire you to create your own masterpiece.

1. Skip the tupperware!!!

2. Grab the largest casserole dish you have.

3. Layer each and every bit of your leftovers in said casserole dish. I usually begin with the turkey, then the veggies, a layer of mashed potatoes, gravy, green bean casserole, stuffing, applesauce, cranberry sauce, corn bread pudding, etc. You name it, you have it, you add it!

4. Top off with some extra French’s Fried Onions (optional).

5. Cover in tinfoil and either freeze or refrigerate depending on when you plan on eating it. If you have decided to freeze your casserole be sure to remove it from the freezer and let it thaw completely in the fridge before proceeding to the next step.

6. Bake/reheat at 375 degrees covered for an hour or until bubbling.

7. If/when bubbling remove tinfoil and continue to bake until golden brown on top (could take up to an additional half hour depending on your oven). If you are confident enough to use the broil feature on your oven go for it! I am not, and burn everything when I do, so I do not use broil ever!

8. Let the casserole cool for 15-20 minutes or so before serving (a burnt tongue will ruin the flavor explosion experience).

9. Pour yourself a glass of “leftover” wine and enjoy!!!

The flavors come together nicely but in a unique way each and every time depending on both how you layer and what your layers consist of. The final result is a savory but sweet flavor bomb that best captures each and every flavor from the holiday season all rolled into one single bite. It’s an experience for sure! What are you looking forward to most tomorrow? Drop it in the comments.

You guys have been BEGGING me for this and I can finally say that I have PERFECTED the recipe and the process. So here it is…my coveted Fire Water recipe!!! Benefits include, less bloat, less inflammation, a natural boost of energy without the caffeine, it helps to curb cravings, helps boost your immune system and jump starts your metabolism.

INGREDIENTS:

1/2 cup Ginger Root

1/2 cup Tumeric Root

1/4 cup Apple Cider Vinegar

x6 Lemons Juiced

1 tsp Cayenne Pepper

1/2 tsp Himalayan Salt

1/2 tsp Black Pepper

1/2 tsp Baking Soda

Water

Simply place all the ingredients above into a blender and mix well. Strain the blend into a cup. Pour x1 oz into twelve 8oz bottles. Top each bottle off with 3/4 cup of water and store in the fridge. Drink first thing in the morning before ANYTHING else. You may substitute the Ginger Root and Turmeric Root for 1 tsp each of ground spices. Be sure to tag me if you give this recipe a try and let me know what you think! Cheers to better digestion and gut health!

The pool is officially open for the season in our house! So that means lots of pool parties. And with pool parties comes food! I love rolling out a healthy spread for our guests.

An absolute must have every time is Deviled Eggs. The hubby and I have actually worked on this recipe together over the years and we’ve finally come up with one we really like. I present to you the Stommel Family Deviled Egg Recipe…

INGREDIENTS:

x9 Hard Boiled Eggs

x1/4 Cup Mayo

x1/4 tsp Lawry’s Seasoned Salt

x1/4 tsp Black Pepper

x1/2 tsp Spicy Brown Mustard

x1 tsp Yellow Mustard

Slice hard boiled eggs in half, lengthwise. Remove yolks and place in a bowl. Add remaining ingredients and mash together with a fork and mix until creamy. Fill each empty egg white with the yolk mixture. Serve immediately.

What’s your favorite dish to serve at summer parties?

This recipe was inspired by Hunter and all of his favorite foods…Broccoli, Cheese, Bacon, Spice and Ritz Crackers (also known in our family as “snowflake crackers”). When thinking of a way to combine all of his favorite foods my mind immediately went to casserole.

Pretty sure I nailed it with this one folks. With Hunter’s very first bite he proudly proclaimed, “you’re the best chef in the world Mommy.” This super cheesy dish is a surprisingly much lighter dish than one would think. It’s the perfect side dish with just enough zip to keep the taste buds excited and the tummy satisfied but not too full. This dish is so good it can definitely hold its own as a main course as well.

INGREDIENTS:

x3 Crowns Fresh Broccoli, cooked and drained

x1 cup Ricotta Cheese

x1 can Fat Free Cream of Chicken Soup

x4 TBS Melted Grass Fed Butter

1/4 cup Diced White Onion

x1 TBS Minced Garlic

x1 tsp Red Pepper Flake

12oz package of Bacon, cooked to extra crispy and crumbled

x2 Eggs

x1 tsp Salt

1/4 tsp Black Pepper

1 1/4 cup Shredded Cheddar Cheese

1 1/4 cup Parmesan Cheese

x1 sleeve Hint of Salt Ritz crackers, crushed

INSTRUCTIONS:

1. Preheat oven to 350 degrees and grab a 9×13 baking dish. Grease baking dish with nonstick cooking spray and set aside.

2. Break down your broccoli crowns into bite sized pieces and steam in the microwave with a 1/4 cup of water for 7-10 minutes or until soft. Be sure and keep the stems! Slice them up real thin and pop them in the freezer to use at a later date.

3. Spread already cooked broccoli into the bottom of your baking dish.

4. In a mixing bowl, pour melted butter, ricotta cheese, cream of chicken soup, diced white onion, garlic, red pepper flake and mix well.

5. Stir in both eggs, 1 cup of shredded cheese, 1 cup of Parmesan cheese, bacon, salt, pepper and mix well.

6. Spread mixture over broccoli in baking dish and mix well to evenly coat.

7. Sprinkle remaining shredded cheddar and parmesan cheeses on top of the broccoli casserole then cover with a top layer of crushed Ritz crackers.

8. Bake casserole uncovered for 45 minutes or until heated through.

You can absolutely use frozen broccoli to cut down on prep time. And switch things up by using different shredded cheese varieties. Give this recipe a try and let me know what you think! Be sure and stay tuned for an upcoming recipe using those broccoli stems.

It’s griddle and grilling season! And I am so excited! We got @juststoms2000 a https://blackstoneproducts.com/ Griddle last year for Father’s Day and since that day I got demoted from Executive Chef to Sous Chef when it comes to cooking anything on it.

One of our favorite things to whip up on the Blackstone is Shrimp! We could eat it alongside some fresh Asparagus daily! And Shrimp is so crazy quick to cook it is perfect for those busy nights that get away from you. I’ve been playing around with new marinades and sauces to freshen flavors up and came up with this delicious Zippy Shrimp recipe.

INGREDIENTS:

x1 TBS Olive Oil

x2 tsp Splenda Brown Sugar Blend

x2 tsp Lemon Juice

x1 tsp Ginger Paste

x1 TBS Minced Garlic

x1 tsp Sriracha

x1 tsp Fresh Minced Basil

x1/2 tsp Paprika

x1/2 tsp Penzeys Italian Herb Mix

x1 lb Uncooked Shrimp (26-30 per pound), Peeled and Deveined

In a bowl or shallow dish, combine the first 8 ingredients. Add shrimp to a large ziploc bag; pour in the marinade, toss to coat evenly. Refrigerate and marinate for a minimum of 2 hours up to overnight. I like to lay my ziploc bag flat in a baking dish to keep the shrimp evenly coated throughout the marinating process. Before cooking drain the shrimp, discarding the marinade. Cook on the Blackstone for 3-4 minutes on each side.

This dish can just as easily be cooked up on the grill, stovetop or even the air fryer or oven! Give it a try and let me know what you think! Be sure and tag me in your creations.

Chicken is one of my go-to lean proteins and is a family favorite. But I can’t stand chicken that’s dry, overcooked and flavorless. Enter this Easy Peasy Crockpot Chicken. It’s packed full of flavor and stays nice and juicy all week long. I like to make up a big batch each week and have it on hand for various recipes throughout the week like Chicken Nachos or to simply add to my “Kardashian” salads. Believe me, it doesn’t get any easier than this here recipe when it comes to meal prep. If you can read and own a crockpot you can make this chicken.

INGREDIENTS:

x1 Cup Low Sodium Chicken Broth

x2 TBS Grass Fed Butter

x1 Whole Onion Chopped

x1 TBS Minced Garlic

x1 40oz package of Tyson Rotisserie Seasoned Chicken Breasts (Thawed)

INSTRUCTIONS:

Pour chicken broth into the crockpot first, add butter. Spread out the chicken as evenly as you can then top with onions. Put on the lid and cook on High for 4 hours.

Be sure to stay tuned for more upcoming recipes all month long! Some of which where I repurpose this chicken into an entirely different meal.