Make ahead Lunch

This is a recipe from last year, made by Himself.

On the rare occasion Himself has to fend for himself for dinner he has been making Frittata. Not just eggs and cheese, no this is a Man’s Dish not your frou-frou girlie kind of food. (or so I was told)
It starts with eggs and anything he can find in the fridge, literally. The base remains the same but the sky is the limit as for the filling.

Anything goes Frittata

4 eggs
1 cup cream
2 tbs butter
1/2-1 tsp salt
1/2 tsp pepper
1 cup cheese
6 ounces ham, chopped
2 shallots
2 cloves garlic
1 cup spinach
1 tomato
1/2 cup mushrooms

Mix cream with egg, salt and pepper
Add ham, shallots,garlic, spinach and mushrooms
Melt butter in medium sized skillet.
Mix well and pour into skillet
Slice tomato into thin slices and evenly layer them on top of the egg mixture
Sprinkle cheese over the whole mixture
Cook on low, covered, until egg is set.
You can swap out the vegetable, artichoke hearts instead of spinach. Bacon instead of ham. If you want a thicker frittata add an egg.


Swedish Chef Sunday

Chef has some issues with his chicken.
Combines with another favorite Muppet skit, “Pigs in Space”

Garlic Rosemary Tri-Tip Roast

I like meat, and beef by far is my favorite cut.
Growing up we’d eat pork, chicken and beef in that order because pork is cheaper.
Beef and especially steak was reserved for the grown-ups.
Not until I started Culinary school did I eat steak on a more regular basis.

This roast is good eaten for dinner but it also makes great left-overs (if there are any left after dinner, it’s that good)

1 tri tip roast, 2-1/2 lb.
1/4 cup red wine
2 tbsp. olive oil
1 rosemary sprig
3 cloves garlic
Salt and pepper
Marinate tri-tip for at least an hour or overnight.
Preheat oven to 425 degrees.
Place in an ovenproof dish that has a rack, uncovered, and bake at 425 for 45 minutes.
Take it out of the oven, drape it loosely with aluminum foil, and let stand for 10-15 minutes for medium rare.
Meat will continue to cook as it stands, this way you get a nice tender roast.
Slice thinly on the diagonal edge.
I save the drippings to dip my meat in. (which is why we never have leftovers because it’s so good!)


Happy Friday!

Cod with Blue cheese.
For 4 people:

12-16 ounces True Cod or Rock Cod
2.5 ounces Blue cheese, Stilton, Danish Blue
4 ounces of Creme Fraiche or
Sour Cream but use less and use 3 ounces of Blue Cheese.
1/2 cup to 3/4 Cup sliced almonds, I like the ones with the skin on them
Parsley for decoration

Wash the fish and dry it.
Preheat oven to 325.
Mix Creme Fraiche and Blue Cheese until it becomes a paste.
Spread the mixture over the fish, I try not to get the edges. It will melt and coat the rest of the fish.
Sprinkle with almonds, use as much as you want.

Bake the fish for 20 minutes, less for thin pieces.
Fish should be flaky, so check it after 15 minutes.
The cheese will melt but should not burn.

Any side dish is good, we eat beets with it and my carbo-peeps like potatoes.

Soup’s on!

I like soup, but most of all I like soups you don’t need to bind.

This one is definitely a favorite and the kids don’t realize it’s gluten free because it doesn’t taste cabbage-y.

Cauliflower soup:

3 shallots
1 medium to large cauliflower, about 4 cups.
2 tbs butter
5 cups chicken or vegetable broth
salt and pepper to taste
pinch of nutmeg
8 slices bacon
1/2 cup heavy cream

cook shallots in butter, add pre-cooked cauliflower and saute
puree mix with broth
add heavy cream
offer crumbled bacon on the side.



I love aprons.
Mine is a Heineken one, stay true to my heritage!

I like this one because you look down and there is all you need in measurements!

Good one too,I might need to get this one for me.


And last, but not least, an apron for Himself. He is a slow griller.

All aprons from

Portable lunch anyone?

It’s Monday and in this house that means there needs to be food for lunches for kids that is easy to take along.
A real good dish is deviled eggs because you can dress them up and it won’t get old.
Here are two of my favorites.

Smoked Salmon Deviled Eggs

This recipe is for 8 eggs (16 halves)

8 Hard Boiled eggs, peeled.
2 tablespoons mayonaise
2 tablespoons sour cream or Greek Yogurt
2.5 ounces smoked salmon
6 sprigs chives.
salt and pepper to taste.
Cut eggs in half lengthwise and set the yolks aside. Refrigerate the white halves.
In a bowl or a small food processor combine yolks and the remaining ingredients until smooth.
Refrigerate for 30 minutes. This is so the flavors can set. You might need more salt or pepper, something that might not be clear at the mixing.
Add more salt or pepper if needed.
Fill egg halves with the mixture.
Sprinkle some parsley or chives over the plate.

Curried Salmon Deviled Eggs.

8 Hard Boiled eggs, peeled.
2 tablespoons mayonaise
2 tablespoons sour cream or Greek Yogurt
4 ounces of canned salmon ( I used a “snack pack” for kids lunches)
2 teaspoons of curry powder
1/8 teaspoon Cayenne powder
tiny dash of hot sauce, 1/8 teaspoon worth
Mix all ingredients together and refrigerate for 30 minutes.

I learned the hard way that the taste right after mixing can be less spicy, it’s in the “maturing” of the mixture that can bring on a kick.
I tend to like spicy but the batch I made once for Resident’s Teen’s birthday was definitely not kid appropriate. Lesson learned. I cook some extra eggs just in case it is too spicy or too salty.

Fill egg halves
Sprinkle with a little paprika powder for looks.
Refrigerate until you are going to serve them, be sure to have one of each before you set it out. In my house they disappear in seconds.

Sunday Swedish Chef

Swedish Chef has an issue with his dough.

Wednesday, brought to you by Bacon!

Show your love for bacon with this t-shirt!

Start the love of bacon when they are young with a bacon lovey!

Bacon lollipops anyone?

Don’t know if I want to attract every dog in the neighborhood.

All products can be found at

Swedish Chef, popcorn

I love this one, I’ve published it before but this seems to be the longer version as it includes the shrimp.


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