The Final Chowdown

Greek pita pizza (Taken with instagram)

Chicken piccata and pasta (Taken with instagram)

Salmon and asparagus eggs Benedict

Chorizo and avocado deviled eggs

I hard boiled 2 eggs, peeled, de-shelled and cut in half. I gently scooped out the yolks and added them to a bowl.

I mixed the yolks with some mayo, Dijon mustard, Greek yogurt, minced shallot, cumin, paprika, avocado, cilantro and some lime juice. Adjust for the texture you want, and spoon back into the egg whites and top with chorizo, cilantro, extra avocado and salt and pepper.

Cilantro Pesto Lamb Rib Chops with Pine Nut Quinoa

Took some help from the store for this quick and classy dinner.  Take a few tablespoons of Greek yogurt and mix with a few tablespoons of Whole Foods Cilantro Lime pesto and stir to combine.  Put in a ziploc bag with rib chops and marinate for about 20 minutes.

Cook 1/4 cup of quinoa with 1/2 cup of water for about 15 minutes until tender. Mix with toasted pine nuts, chopped cilantro, golden raisins and a few splashes of balsamic vinegar.

Grill the rib chops on medium high heat for about 3 minutes a side (for medium rare) and serve over the quinoa.

Best night ever.

Dinner at the Chop House in Omaha, Nebraska. Deep fried filets (medallions fried in tempura onion ring batter) and Dom Perignon

Thanksgiving Leftovers- Turkey Bundles

This is a modified version of one of my favorite dishes as a kid.  Chicken Bundles are crescent roll dough with chicken, cream cheese, and scallions.  This time, I used what Thanksgiving leftovers I had and made a great new version!

I mixed about 1/3 cup of mayo and creme fraiche in a bowl with some olive oil, grated garlic, salt and pepper and fresh herbs. (I had thyme, oregano, and parsley)  I toasted some pine nuts and added those in there too.  I shredded up some white and dark turkey meat and mixed it in with the sauce.  I made 8 bundles, so I used enough turkey to put about a heaping tablespoon in each.

I rolled the dough out and cut into 8 squares.  I laid the turkey mixture on the squares and topped with about a teaspoon of leftover cranberry sauce.  I folded the corners in and pinched the dough to seal it.  (Note for next time: I would put the cranberry sauce on first, then top with turkey mixture.  The wet cranberry sauce made it hard to seal the bundles.)  I brushed them with some melted butter and topped with Panko bread crumbs.  I baked them on a sprayed cookie sheet for 15 minutes at 350.  

They are quick and easy way of repurposing leftovers!  

Mexican Eggs Benedict

Farm bread, Gouda and Manchego cheese, carnita pork, roasted yellow peppers, poached eggs, cilantro and jalapeno cilantro cream sauce

Pizza with the leftovers from the calzones

Added some chorizo for some texture and spice!

Halloween Oreo cookies. Still good after Halloween