Thanksgiving Leftovers – Turkey Silog

You guys! I am congratulating myself and slapping my thighs over this masterpiece of a recipe I just mashed together with Thanksgiving leftovers. Make this now.

Turkey Silog

  • 4-6 cloves of garlic, peeled and smashed a bit
  • 3 Tbsp veggie oil
  • 2 cups cooked, day old jasmine rice
  • 2 cups leftover turkey, about half a breast and some dark meat, shredded
  • 1 cup leftover stuffing
  • 1/4 – 1/2 cup leftover gravy
  • 2 Tbsp soy sauce
  • 1/2 tsp garlic salt
  • A couple shakes of red chili flakes
  • Fried eggs
  • Lemon slices
  • Sriracha

On a cutting board, mix turkey, garlic salt, chili flakes, soy sauce, a squeeze of lemon, stuffing and gravy. Set aside.

This is a 3 pan adventure – small, medium, and large.

In the large pan, heat the oil and garlic until the garlic starts getting soft and slightly brown. Smash up the garlic with a spatula until it’s in little pieces.

Pour 1/2 the oil and garlic into the medium pan.

In the large pan, add the cooked rice and heat up with the remaining oil and garlic. Set aside.

Heat the medium pan over medium high heat. Add the turkey mixture and fry until crispy on each side.

In the small pan, fry your egg.

Sever together with sriracha and a slice of lemon.

Enjoy!!

Banana Pecan Crumble Muffins

We had some seriously ripe bananas that luckily made it to the weekend. The girls made these muffins with the bananas and they’re delicious. the muffin is super simple but the crumble takes it to the top. It is now a favorite muffin.

Banana Pecan Crumble Muffin

  • 1 1/2 cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 medium really ripe bananas
  • 3/4 cup sugar
  • 1 egg
  • 1/3 cup unsalted butter, melted

Topping

  • 2/3 cup brown sugar
  • 1/2 cup chopped pecans
  • 2 Tbsp flour
  • 1 tsp cinnamon
  • 2 Tbsp cold butter

Preheat oven to 365 degrees.

Mix dry ingredients for muffins, flour, baking powder, baking soda, salt.

In another bowl, mash bananas. I left ours with a few chunks that made for yummy bits in the muffin. Add sugar, egg and butter. Mix well.

Add wet ingredients to dry ingredients and mix until just combined.

Line a muffin tin with paper liners. Fill liners to approx 3/4 full with the muffin mix.

In a separate bowl, combine all the topping ingredients just until combined.

Top unbaked muffins with crumble.

Bake for 18 – 20 mins. Check if muffins are done by inserting a dry toothpick in the middle. If it comes out clean, it’s ready to come out.

Let cool 10 mins and then enjoy with butter.

Fab 4 Morning Smoothie

Have you heard of the book, Body Love? It’s written by Kelly Leveque, an LA nutritionalist for celebs. The adorable Jessica Alba wrote the forward.

Anyway, this breakfast smoothie is everything. Of course, I miss my pastries. But this thing satisfies hunger cravings for hours. I have it after my morning coffee – between 9 and 10. And then I’ll look up at the clock and it’ll be 1pm and I’m still not hungry. My joints feel better and I’m not bogged down by bloating.

Peeps in her book provide testimonials around weight loss, better energy and all sorts of other miracles (just kidding). It’s made up of the Fab 4 which is basically her approach to all meals: protein, greens, fat and fiber. Also, avocados are the super food since they have all of that – who can hate that?

All the goodness (and brands I use)
  • 1/2 cup almond milk, unsweetened
  • 1/2 banana
  • Collagen protein powder
  • Mushroom powder with MCT oil
  • 1 TBS flaxseed
  • 1 TBSP chia seed
  • 1 TBSP almond butter or peanut
  • A handful of greens
  • 4 raspberries
  • 2 – 3 ice cubes

Blend it all up and enjoy a smoothie meal with fat, fiber, greens and protein.

Egg Muffins: Easy Back to Campus Breakfast

Kids are finally going back to school campus after a year of distance learning. WHOOOHOOOO! I celebrate for them and for us parents! They are amazing. We are amazing. After all the crazies we’ve overcome, it’s now time to relearn how to get them fed before 7:30am. These are delicious and nutritious and super easy to reheat before the coffee kicks in.

Early Morning Egg Muffins

Adapted from Pig and Quill’s recipe (https://themomedit.com/cheesy-bacon-egg-muffins-recipre-aka-the-homemade-answer-to-starbucks-egg-bites/)

  • 4 eggs
  • 2 slices cooked bacon, chopped
  • 1/4 ricotta or cream cheese
  • 3 oz shredded Colby jack cheese (or any melty cheese you desire)
  • Any veggies that have been sautéed and chopped
  • Pepper
  • 1/4 tsp salt

Preheat oven to 350 F. Add a rimmed pan with 1” of water to the bottom rack. Your muffins will cook on the middle rack above the water.

Generously spray or grease a mini muffin pan – I got this pan from Williams Sonoma and didn’t need silicone liners. But if you’re wary of sticking, get the mini silicone liners and put those on your pan before cooking.

Add everything to the blender except 1 piece of bacon. Blend for 20 seconds or until frothy. Add in the chopped bacon.

Pour the mixture until almost filling each cup. Bake for 25-30 mins. They’ll jiggle a little in the center. That’s ok because they’ll keep cooking in the tray once you pull it out. Let it set for 10 mins. Then eat, freeze or refrigerate for easy early morning breakfast.

Peach Crumble Bars

It’s peach season and we adopt a tree from Masumoto’s Farm each year. This year, we had an abundance of peaches. This bar was a total hit with the hubby as it was sweet and hearty with a tinge of salt – just like him. Hahahahaaa. I crack myself up.

Peach Crumble Bars

Adapted slightly from Pastry & Beyond

  • 1 1/2 cup all purpose flour
  • 2 cup rolled oats
  • 1 1/4 cup sugar
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup melted unsalted butter
  • 2 1/2 cups peeled fresh peaches, diced (I bet you could use frozen but I haven’t tried yet)
  • 3 TBSP sugar
  • 3 tsp cornstarch
  • 1 1/2 tsp fresh lemon juice
  • 1 1/2 tsp almond extract
  • Nuts for the top if desired

Preheat oven to 350 degrees. Grease a 11×7 or 13×9 baking pan. line with parchment paper so you can pull the bars out of the pan once cooled.

In a medium bowl, mix peaches, lemon juice, extract. Then add cornstarch and sugar. Set aside.

In another bowl, mix everything but the melted butter. Then add the melted butter.

Using half the oat mixture, line the bottom of the pan. Add the peaches but not the liquid. I actually drained each scoop of peaches to make sure the liquid was left in the bowl.

Then squeeze walnut sized chunks of the remaining oat mixture and drop it on top of the peaches. It’ll clump together and make a crunchy top. I also added sliced almonds. I think pecans would be really good too.

Bake for 33-35 mins or until the top is light brown. Cool completely before trying to cut.

Would be great with a side of ice cream! Enjoy!!

Peach Pecan Loaf

Today is all the breads with fruits day. Bread #2 is this pecan peach loaf. It freezes really well. You’ll just want to save the frosting until after it thaws. This bread is great for breakfast, brunch, or even a snack. Adults and kids loved it.

This was the half I thawed on the counter and then dressed in white. So good.

Peach Pecan Loaf

Adapted slightly from Life Love Liz

  • 2 cups all purpose flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 eggs
  • 1 cup milk
  • 1 cup chopped unsalted pecans
  • 2 cups peeled and diced fresh peaches

Preheat oven to 350 degrees. Butter a loaf pan and line with parchment paper to easily pull the loaf out of the pan later.

Beat eggs and sugar together until fluffy. Then add eggs, extracts and milk. Mix until combined. Add the dry ingredients. Then fold in the pecans and peaches.

Full loaf pan and bake for 50-60 mins. Check on doneness with a toothpick. It took me much longer than 60 mins but I had to be careful about burning the bottom.

Once done, take out of the oven and let it sit for 10 mins. Then take out of the pan and cool.

Once cooled add frosting of 1/4 powdered sugar and a tsp of milk. Add more milk if you want it thinner or more powdered sugar if you need it to be thicker. Drizzle over loaf and serve.

Enjoy!!

Buttermilk Scones

Have friends stopping by around breakfast? Have kids complaining they’re starving right when they wake up? Or do you just want to enjoy your morning with a delicious smelling kitchen and a flakey, buttery scone with your favorite filling? Make these and freeze some for when unexpected needs for comfort arise.

Buttermilk Scones (Peach)

Recipe supplied by one of my BFFs

  • 3 cups all purpose flour
  • 1/3 cup sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup unsalted cold butter, cut into pea sized chunks
  • 3/4 fresh fruit, dried fruit or combo of fruit and nuts
  • 1 tsp almond extract (if it compliments your fruit and nut combo)
  • 1 cup buttermilk
  • 1 TBSP half and half
  • 1/4 tsp cinnamon mixed with 2 TBSP sugar for topping
  • Shaved nuts of choice for topping, if desired

Preheat oven to 425 degrees with rack in upper third.

In a large bowl, mix flour, sugar, baking powder, baking soda and salt. Add butter and using a pastry cutter or your fingers, mixed the butter into the dry ingredients until it looks like corn meal. Try not to let the butter melt.

Add in your fruit and nuts if using. I used chopped peaches. Make a well and add the buttermilk and almond extract. Mix using a fork until the dough comes away from the bowl.

Dump the dough onto a floured surface and mold into a dough ball. Then flatten to about 3/4” tall circle. Cut into 12 pie slices. Move to a parchment lined cookie sheet for those you’re baking playing the “pie slices” about 2” apart. You can also freeze them now.

For the ones you’re baking now, If you’re using soft fresh fruit, you can stuff the scones. To do this, simply cut off the top and reassemble the bottom shape, place thinly sliced fruit on top of the bottom. Reassemble the top and smoosh it on top of the fruit. You can skip this step. Brush with half and half. Add shaved nuts (I used almonds) if you’re using. Sprinkle with cinnamon sugar.

Bake at 425 for 12-18 mins.

Enjoy warm.

The stuffing step was an experiment that paid off. I highly recommend it.

Lentils = Protein

It’s hard to get my mostly-fresh-fruit-and-veggie-eating littles to consume protein too. They love eggs and red meat and salmon – sometimes chicken, if it’s fried. But that will cover like 6 of the 4000 meals that need to be made … in a day. (Doesn’t it feel like the meal prep and dishes are just one continuous stream throughout the day right now? Pepper in some laundry and then it’s already time to go to bed.)

Anyway, they love this lentil (kinda) soup recipe. I say kinda because there isn’t a bunch of broth. If you like yours more broth, just add a 1/2 more around 20 min mark in the cooking process. And the kids don’t know about the anchovies!

Lentil (kinda) Soup

  • 3 cups chicken broth
  • 1 cup black lentils (or any other that you have), rinsed
  • 1/2 large onion, diced super small so kids don’t notice
  • 2 carrots, diced super small because of picky children
  • 4 anchovies in oil
  • 2 garlic cloves, minced (I’ve started buying the kind in the jar because holy crap this is a lot of cooking we’re doing these days)
  • Cumin to your liking (I used 1/2 tsp)
  • Good amount of salt to your liking
  • Olive oil
  • Pickled jalapeños for the grown ups as a topper

Kid approved.

Start a medium pot with a good amount of olive oil (2-3 TBSP? Sure). Heat on medium/low. Add onions, carrots, garlic and anchovies. Melt down the anchovies so you don’t see them as whole pieces anymore. They should just add color to the veggies. After they cook for a few mins, add a dash of salt and cumin. cook for another 5 mins being sure to not burn.

Add the rinsed lentils and broth. Bring to boil. Then reduce heat to low and simmer with the cover on until the lentils are tender. Salt to taste.

Lots of toppings go great with this from fried eggs to pickled jalapeños to avocados and sour cream to all of the above.

Enjoy!

Hug Porridge

We desperately need hugs. Our beloved dog passed away. I made this to help comfort our hearts and it was effective.

Hug Porridge

6 garlic cloves, sliced thinly

1/4 cup veggie oil

2 tsp dried red chili flakes

1/2 yellow onion, diced

2/3 cup uncooked rice

8 cups water

2 boneless skinless chicken breasts

1 bunch of Dino kale, deveined and cut into ribbons

2-4 tsp of salt

1/2 lemon

Fried eggs

In a large pot, add the veggie oil and garlic. Cook on med/low heat until the garlic is golden brown. Remove all but a TBSP of the mixture to a separate bowl.

In the separate bowl with garlic and oil, add the chili flakes. Stir. This is now the coveted chili garlic oil you’ll douse on every including this porridge.

On the pot with garlic oil, add the onion and cook until soft and slightly caramelized. Add water and chicken breasts. Bring to a boil. Then reduce heat to a quick simmer. Cook uncovered for 20 mins. Take out chicken and continue cooking until the porridge becomes slightly thickened, stirring often.

While the porridge continues cooking, shred the chicken.

Once porridge is almost as thick as you’d like it, add in the kale and chicken. Season with salt. Cook for 4 mins.

Squeeze 1/2 lemon and stir.

Top with a fried egg and chili garlic oil (be careful, it’s spicy and a little goes a long way).

Enjoy your hug.

Lola Momma’s Picadillo

My MIL was supposed to come back to the states this month from the Philippines for her annual 3 month stay. But it’s too risky to get on a plane. She’s going to stay home. We miss her so much. So, I made one of my favorite dishes that she makes when she comes. It’s so comforting and sweet. Serve it up over rice and maybe top it with a fried egg. It can be eaten any time of day. Enjoy!

Lola Momma’s Picadillo

  • 1 lb ground pork
  • 4-5 baby Yukon potatoes or 1 large Russet, diced into 1/2″ cubes
  • 1/2 orange or red bell pepper, diced slightly smaller than potatoes
  • 2 carrots, diced into littler cubes
  • 2 garlic cloves, minced
  • 1 can tomato paste
  • 1/3 – 1/2 cup raisins (I know, trust me)
  • 1,5 – 2 cups water
  • 1 TBSP fish sauce
  • 1 tsp sugar

In a medium pot, begin to brown the ground pork. Add the garlic midway through and cook until pork is no longer pink. Add tomato paste and cook for 1 min. Add potatoes, raisins, carrots and enough water to cover the veggies. Simmer until cooked through adding more water as needed. Add fish sauce and sugar to taste.

Enjoy comfort in a bowl.