Sometimes I find myself in a cooking rut where I make our current favorites in a non-stop loop. That’s actually one of the friendly reminders this blog has given me – when it’s time to shake things up. In the interest of full disclosure, I’ll admit that both of these meals were the suggestion of my family. It’s always an epiphany when someone says “hey, you know what you haven’t made in a while…”

First up, we had taco salad (which has emerged in concession stands and food trucks everywhere as a walking taco salad served in a mini-bag of chips).

The possibilities are endless here, but the basics are browned ground beef seasoned with taco seasoning that has cooled to room temperature.

Fill a bowl with some sturdy lettuce, tomatoes, shredded cheese, diced onion, peppers, chopped green chilis, olives, kidney beans… you get the point: the possibilities are endless! Crumble in most of a bag of Doritos (I always save some for the side) and toss with Catalina dressing. A while ago we were craving this, but didn’t have any Catalina dressing, so I’ve been making my own ever since!

In a mason jar, combine:

1/4 c ketchup
1/4 c sugar
1/4 c red wine vinegar
Onion powder and paprika to taste
1 tsp Worcestershire sauce
1/2 canola oil
salt and pepper to taste

If you’re feeding more than four people, just double the recipe.

Bonus: I always make this in a bowl that my grandmother gave my mother, which now I lovingly use!

Next up, we have scrambled egg sandwiches. This one is a mix between breakfast for dinner and how can I use these leftovers in my fridge.

Slice a baguette in half, then cut each half in two (which is my way of saying you’ll have four pieces of bread). Toast in a 200 degree oven for about 5 minute. Heat a couple tablespoons of unsalted butter in a frying pan and sauté a cup of finely diced ham steak. While that’s heating, whisk 6 eggs with salt, pepper, dill, and a dash of Dijon mustard. Add the eggs to the ham and gently cook until the eggs are just set.

Top each piece of bread with a few scoops of the ham and eggs, top with slices of Swiss cheese, then bake at 400 degrees for about 10 minutes or until the cheese is melty. Sprinkle some chives and parsley on top and you are good to go! I made some hash browns in the air fryer that I tossed with olive oil, garlic powder and salt and pepper. It will take as long to get crispy as the eggs take to cook.

Leftover sausage works really well too in this dish – I just use sliced provolone as the cheese instead of the Swiss

Now I’m excited to see what other favorites we can re-discover. What dish haven’t you made in a while that your family loves? No matter what it is, I hope you enjoy it in good health and surrounded by those you love!

Eat well friends!

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