Tag Archives: breakfast

Stuffing Frittata

This is a repost of my favorite “Thanksgiving Leftover” recipe. This stuffing frittata is SO easy to make for a post-holiday breakfast or brunch.

LEFTOVERS! Stuffing Frittata, MyLastBite

Ingredients 

Cooking spray
2 cups leftover stuffing
1 cup of diced leftover turkey
1 cup of shredded cheddar cheese
8 large eggs
3/4 cup milk
1/4 teaspoon ground fresh nutmeg
2 tablespoons grated Parmesan
Pinch of red pepper flakes
Salt and pepper
2 tablespoons chopped fresh parsley leaves
Stuffing Frittata by MyLastBite.com
Directions
Preheat oven to 400
Coat an ovenproof nonstick skillet with cooking spray.
Place over medium heat (on stovetop).
Mix stuffing and turkey in a bowl, then put mixture in the bottom of pan to warm through.
Sprinkle grated cheddar cheese over top.

In a medium bowl, whisk together eggs, milk, 1 tablespoon of parsley (save the rest for later), red pepper flakes, and nutmeg. Add salt and pepper to taste… it depends on how much seasoning was used in the stuffing.

Pour egg mixture over stuffing and cheese to cover stuffing. Sprinkle Parmesan over top.

Carefully transfer to preheated oven.

Bake until the eggs are set and the sides have puffed up a little bit and cheese is golden, about 15 to 20 minutes.

Cool before cutting.

Sprinkle with remaining fresh parsley.

Remember: This isn’t just for “Thanksgiving Leftovers”. I’ve made it with good old Stovetop stuffing on a lovely Spring day. It’s fun, easy and super tasty!

Stuffing Frittata by MyLastBite.com

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Rum Cake

I rarely make desserts. I don’t bake cookies over the holidays or even like sweets all that much. Every few years I’ll make a tasty bread pudding with whiskey cream, using the last of the Glenmorangie Scotch I’ll have brought back from Scotland (while visiting my family). I know I can buy Glenmorangie here in the U.S., but there’s something about my dad tucking it in my overstuffed suitcase, the night before I’m heading home, that makes it more special.

There is one little cake that I do make each and every year, and that would be the classic Bacardi Rum Cake (I KNOW, more alcohol!). My sister and I loved when our grandma would make it for the holidays, because it was so “grown-up” tasting with the aromatic Bacardi glaze. 

I’ve always called my version “Spring Rum Cake” because I top it with powdered sugar and pretty edible flowers. My husband Peter loves when I surprise him with it every year, and instead of dessert he likes it in the morning with coffee.

This Sunday is Easter and I’ll be making it over the weekend for sure. Luckily for me, my good friend Afaf recently gave me a gorgeous bottle of Depaz Blue Cane Rum, so I’ll use that instead of the classic Bacardi. The recipe is super easy and always a crowd pleaser.

Rum Cake for Easter, MyLastBite.com

Rum Cake Ingredients:
1 cup chopped walnuts
1 18 ½ oz pkg butter cake mix
1 pkg Vanilla Pudding 
4 eggs
½ cup cold water
½ cup vegetable oil
½ cup of your favorite dark Rum

Glaze Ingredients:
1 stick of butter
¼ cup of water
1 cup sugar
½ cup dark Rum

Topping:
1 Package of Edible Flowers
Powder Sugar

Instructions:
Preheat oven to 325 degrees F.

Nonstick spray bundt pan
Sprinkle nuts over bottom of pan
Mix all cake ingredients together
Mix on high for one minute.
Poor batter over nuts.
Bake 1 hour

Meanwhile make Glaze:
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Off the heat, carefully stir in the rum. 

After removing cake from oven, cool in pan then invert onto a serving plate.

Using a toothpick or fork, prick holes on top for glaze.

Next, drizzle glaze over top of cake. Go slowly so the glaze sinks in the cake.

Add powdered sugar and arrange fresh flowers on top.

Mentioned above:

My dad in Scotland

Glenmorangie Scotch

My sister

Afaf

Peter

Depaz Rum

Bacardi Rum

Note: The lovely “Sunflower” cake pan I use can be purchased on Amazon

Rum Cake on Foodista

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Corndog Hangover

I woke up with a teenie-tiny hangover this morning. One too many martinis while listening to a friend’s punk band last night. I know classic martinis and punk rock don’t usually mix, but the bar was sort of grungy cool, and to my surprise, they made killer Martinis. I’ll write about the bar and band soon.

Lying in bed this morning, my head wasn’t spinning and my tummy wasn’t upset (signs of a major hangover), but I definitely felt dehydrated and extra hungry. My favorite “hangover cure” meal is Yoshinoya Beef Bowl. I love the thin slices of beef, with starchy white rice and pickled ginger, but sadly we don’t have one nearby. There is a Yoshinoya about 20 minutes away, but that seems like hours when you’re too dizzy to walk across the room. My next choice would be Denny’s country-fried steak and eggs (and a side of grits), but again, even with a to-go order, it’s about a 45 minute wait for food.

The only thing that got my sleepy butt out of bed this morning is when I remembered that today is “National Corndog Day”. I didn’t even know we had a day to celebrate corndogs until I read about it on LATimes.com, and immediately went to the market and bought a box of “State Fair Extra Cheesy Mini Corndogs”.

After this morning’s breakfast of bite-size corndogs, bacon, sausage, oozy cheese, and eggs, I have to say… I actually feel 100% better, so Happy Corndog Day!

Hangover Breakfast, MyLastBite.com
This may be my new favorite hangover breakfast, even though on a regular morning I wouldn’t dare touch it! It looks gross but it was just perfect (and yes I shared it with Peter)!

Corn Dog Bites, MyLastBite.com
I prefer mini corndogs to the original size, crisped in the oven or deep-fried. One Bite Heaven!

Hangover Breakfast, MyLastBite.com

http://www.CorndogDay.com

L.A. Times

Dennys

Yoshinoya

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Filed under Little Bites

Bacon, Eggs and “Pasta” – Recipe

I love Shirataki Tofu Noodles because they’re a great low-carb alternative to pasta. If you haven’t had them before then you’re probably thinking “Gross! TOFU Noodles??”… but I love them enough to keep them stocked in my fridge.

I’m always looking for ways to cut carbs at home (only at home), so I can continue eating out a couple times a week, and not have to someday turn MyLastBite into “MyBigButt”! I refuse to “diet”, but I’ll happily eat less now so I can eat whatever I want next weekend.

Low-carb Shirataki noodles are already cooked, so you just need to warm them through and then add to whatever you’re making. My two favorite dishes are Shirataki Angel Hair mixed with a little olive oil, fresh herbs and turmeric (topped with chicken), and also a breakfast pasta (recipe below). It’s a filling and a totally gratifying meal, and then I can “save up” eating those extra carbs and calories for my next, outrageous dining adventure!

Bacon, Eggs and “Pasta”

1 Package of Shirataki Angel Hair Pasta
2 slices of cooked bacon (cut into pieces)
1 egg, mixed and ready for pan
1 scallion, sliced
1 tablespoon of parsley, chopped
1 serrano chili, chopped (optional) 
1 teaspoon of chili pepper (I use Nanami Togarashi) 

Throughly rinse the noodles in hot water and drain. When you first open the package, it will smell a little “fishy”. Don’t worry, the smell will go away after rinsing.

Heat nonstick frying pan and warm bacon through. Remove from pan.

Using residual bacon fat in pan, cook scallion and serrano chili to your liking. Remove and add to bacon.

For the egg, add oil or butter to pan if needed, then heat up and gently pour in mixed egg. Lift the handle of the pan and spread the egg around to make a thin omelet. After the egg is cooked on both sides, flip onto cutting board and slice into bite-size pieces (or simply scramble).

Off the heat, add the Shirataki noodles to the frying pan.

Stir in all the cooked ingredients, parsley and add seasoning to your liking.

Enjoy immediately.

Shiritaki Bacon & Eggs, MyLastBite.com
Five minutes to breakfast

Shiritaki, MyLastBite.com
How the noodles look right out of the package.

Shiritaki, MyLastBite.com
After rinsing.

Shiritaki Bacon & Eggs, MyLastBite.com
My Breakfast Pasta. It does NOT taste like a “diet meal”.

Shiritaki Bacon & Eggs, MyLastBite.com

You can easily find Shirataki Noodles at Gelsons and Ralphs markets (if you live in L.A.) and they’re available online too.

Shirataki Noodles (6 grams of Carbs per package)

Nanami Togarashi Chili Pepper

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Delicious, Recession Proof SPAM!

Lovely SPAM, MyLastBite.comAdAge.com recently listed SPAM as #9 (out of 10) in a list of “Recession-Proof Businesses”. Soup is listed as #1 which makes sense because it’s relatively inexpensive, but I was startled to see that SPAM came after Guns (#8) and even after Laxatives (#6).

Seriously? In these tough economic times… Ex-Lax, Glocks and Winchesters are more important than SPAM? I have to say, this sort of made me worry about the state of our fine country.

So to cheer myself up, I broke out a tin of my favorite canned meat (it has to be CLASSIC SPAM… never low-fat or low-sodium) and then fried up a few slices of “spacon”. By slicing the SPAM paper thin, you get crispy mouth-watering pieces of “spacon” that taste like bacon chips!

SPAM doesn’t have to be just a cheap alternative during these tough economic times. In our house we even bring it out for special occasions (like when my niece and nephew stay over), and it will ALWAYS and forever be at the top of my list… in good times or bad.

Recipe for Crispy “Spacon” Chips

Instructions:

1. Using a mandolin or sharp knife, slice SPAM into paper-thin pieces.

2. Heat up a skillet and cook until each side is nice and brown. The browner they get, the crispier they will be.

3. Drain on paper towels.

4. Cool and Enjoy!

Makin' Spacon Step 1, MyLastBite.com  Makin' Spacon Step 2, MyLastBite.comMakin' Spacon Step 3, MyLastBite.com
Above: Crispy “Spacon” Chips

Below: Thicker cuts of grilled SPAM served in my vintage English toast holder.

Lovely SPAM, MyLastBite.com
Lovely SPAM, MyLastBite.com

AdAge’s Top Ten “Recession-Proof Businesses”

1. SOUP
2. MOUTHGUARDS
3. BANKRUPTCY LAW
4. WALMART
5. THRIFT STORES
6. LAXATIVES
7. CABLE TV
8. GUNS
9. SPAM
10. CHEAP BEER
Read complete AdAge Article


Crispy Grilled Spam

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Leftovers – Stuffing Frittata

This is my favorite “Thanksgiving Leftover” recipe and I also use it when it’s not the day after turkey day! An easy-to-do frittata for breakfast or brunch.

Stuffing Frittata by MyLastBite.com

Stuffing Frittata

–Ingredients 
Cooking spray
2 cups leftover stuffing 
1 cup of diced leftover turkey
1 cup of shredded cheddar cheese
8 large eggs
3/4 cup milk
1/4 teaspoon ground fresh nutmeg
2 tablespoons grated Parmesan 
Pinch of red pepper flakes
Salt and pepper
2 tablespoons chopped fresh parsley leaves
–Directions
Preheat oven to 400
Coat an ovenproof nonstick skillet with cooking spray.
Place over medium heat (on stovetop).
Mix stuffing and turkey in a bowl, then put mixture in the bottom of pan to warm through.
Sprinkle grated cheddar cheese over top.

In a medium bowl, whisk together eggs, milk, 1 tablespoon of parsley (save the rest for later), red pepper flakes, and nutmeg. Add salt and pepper to taste… it depends on how much seasoning was used in the stuffing.

Pour egg mixture over stuffing and cheese to cover stuffing. Sprinkle Parmesan over top.

Carefully transfer to preheated oven.

Bake until the eggs are set and the sides have puffed up a little bit and cheese is golden, about 15 to 20 minutes. 

Cool before cutting.

Sprinkle with remaining fresh parsley.

Remember: This isn’t just for “Thanksgiving Leftovers”. I’ve made it with good old Stovetop stuffing on a lovely Spring day. It’s fun, easy and super tasty!

Stuffing Frittata by MyLastBite.com

Stuffing Frittata by MyLastBite.com

Stuffing Frittata on Foodista

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Roady’s Restaurant

Choad Submitted by Choad

 

 

Roady’s Restaurant (in San Dimas, CA) is my new favorite breakfast place. My girlfriend Jade is from Tennessee and agrees that it tastes like good old Southern cooking. Luckily for me it’s inexpensive, so we can go more often.

Roady's Restaurant
We ordered Biscuits and Sausage Gravy, Eggs, Hashbrowns, Bacon, Sausage, Fresh Fruit and Coffee. The bill was under $20.
Roady’s Restaurant
160 W Bonita Ave
San Dimas, CA 91773
(909) 592-0980

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Wanton Eggs (eggs baked in wonton squares)

Here’s a terrific little egg dish I tried out last weekend.

On Sunday evening I was with my 12 year old niece, Kindal, and her two best girlfriends at the Jonas Brothers concert. It was great fun and I loved feeling like a teeny bopper again. Although I have to say… the next morning I felt like I had a wicked hangover and NO I did not drink at the show. My ears and brain were just totally wasted from enduring FOUR straight hours of 7,000 screaming tweens (plus a few of us screaming boomers)!

For breakfast I wanted to make something easy and comforting… but I also wanted it to be a little bit special because it’s always a treat to have Kindal stay over. I grabbed my “recipes to try” binder and decided on the “Eggs in a Basket”. Luckily I had wonton wrappers in the fridge so it was a snap. My version was made with eggs, shredded Vermont cheddar cheese, a little cayenne (to make them wanton), salt & pepper.

"Wanton" Eggs, MyLastBite.com
"Wanton" Eggs, MyLastBite.com
Breakfast in the garden: Joya, Ilana and Kindal

Eggs in a Basket Recipe by Dan Smith and Steve McDonagh

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