Tag Archives: potatoes

Grilled Steak Reinvented

Made steaks at my mom’s house and brought home the leftovers. Yum.

We visit my mom often. This one particular weekend we decided to go all out and really cook. We grilled steak, made a blue cheese onion sauce, creamed corn (the real stuff – from a garden). And broccoli. My favorite veggie! Then when I was so full I couldn’t keep my pants buttoned I decided instead of making myself sick, I’d pack it up and take it home. Once at home, a few days later, I sliced the steak, added the onion sauce, a few fresh blue cheese crumbles and thinly sliced potatoes with butter and thyme, fried in a pan and then put under the broiler.

Leftovers are sometimes just as good, if not better, than the first meal. Yum. Again.

I don’t have any recipes here or anything. I just wanted to challenge you to think about using your leftovers in new ways. Oh and topping anything like this with a dippy egg (over-easy egg) makes it awesome-er. ;-)

Sausage and mixed potatoes

Growing up one of my favorite meals, that my dad always made, was sausage and potatoes. I always thought it was his recipe. I asked him about it recently and he said it was, in fact, my grandmother’s recipe. His mother-in-law, not his mother. My mom’s mom. So cute. She must’ve made it when they were dating or early in their marriage because I remember this meal from early in my childhood. And I remember my dad making it. Anyway, I’ve adapted it to make it a little more wholesome by adding sweet potatoes for fiber and vitamins but that doesn’t mean I’m not still dipping each bite into plain yellow mustard like I’m a ten year old.

Sausage and Mixed Potatoes

(I don’t have a picture of this. It’s potatoes and ground sausage on a plate. Use your imagination.)

Preheat your oven to 400 degrees Fahrenheit.

one pound of loose country sausage or sweet Italian sausage links (sausage removed from the casings).

1 large sweet potato cut into bite sized chunks

1 large russet potato cut into bite sized chunks

1 large or 2 medium yukon gold potatoes cut into bite sized chunks

1 medium sweet onion or half a large vidalia onion cut into small pieces (Make the onions smaller than the potatoes. This is a bite that accents the sausage and potatoes, not a giant chunk of onion that gives you the chills kind of bite.)

Spray a 9×13 casserole pan with nonstick spray. Mix the potatoes and onion in the dish. Rip chunks of the sausage and dapple/sprinkle/dollop it around the potatoes and onions. (Forgive me, I can’t think of the right word.)

Place the casserole dish, uncovered, into the oven and bake it until you smell it (isn’t that a song from the 60′s?). Mix the potatoes and sausage mixture around and poke each type of potato (because they are all different in density) and if it slides off the knife, you’re done. If you don’t trust your nose, open the oven and toss the sausage and potatoes after about 30 minutes. Poke a chunk of each type of potato with a sharp knife and if it slides off the knife you are done. If not, close the oven and allow to cook another 15 minutes. It could take up to an hour. You are looking for roasted, fork tender potatoes but not so soft they turn into mashed potatoes.

Remove from the oven and allow to cool for a little bit. Oh and serve with a little childish pile of yellow mustard. Or ketchup… if that’s your thing.




Ham & bean soup

ham and bean soup with rivels

ham and bean soup with rivels

This recipe is great for that leftover chunk of ham you are tired of picking at. Boiling the broth for hours makes the meat fall apart.


1 good size chunk 3-4 pounds of baked ham (it’s okay to use leftover glazed ham from a dinner. The sweet glaze flavor just helps develop the broth)

2 unpeeled potatoes cut into cubes (I used a baked one from Easter dinner and then added a raw one. The baked one falls apart and adds a starchiness to the broth that helps thicken it. The raw one cooks in the broth and is perfect alongside the beans and ham.)

8 Cups broth and water (I had 3 cups chicken broth leftover from another recipe so I used that and used water to make up the difference.) – obviously, if you have ham broth or beef broth, that would work too. Or all water would work too. You just have to add bullion or tons of herbs. Taste and adjust as you go.

2 cans white beans drained and rinsed. I used Cannellini and navy beans. You could also use dry beans and follow the directions to cook them. (Any beans would work. Well, not baked beans. That would be weird.)

You can add a carrot and a celery stalk diced, too. I forgot both. ;-)

one hard boiled egg diced

flour, salt, water for rivels

thyme, salt, pepper, ground mustard powder, rosemary, bay leaves, garlic powder, parsley, white wine, sherry vinegar, etc. whatever herbs and spices you like. Again, sprinkle, stir, taste, repeat.


Throw the broth/water, beans, and ham into a pot. Turn it on low and put a lid on it. Cut up the potatoes, carrots and celery (if desired) and add next. Add herbs and spices and a little salt. (if you are using dried beans, and not canned beans, you should put about a teaspoon of salt in now.) Cook for about an hour on low. Stirring every once in awhile to keep it from sticking. Potatoes and beans are very starchy and will stick… Go take a nap and let it simmer for another hour or so. I usually cook my ham and bean soup for about 3 hours on low. Then at the end bring to a boil and add the rivels.

REMOVE BAY LEAVES if you used them at this point.

Pull the ham out by tongs and place in a big bowl so you can pick through it. Using two forks pull the ham apart from all the icky parts and put the ham back in the pot. Throw the rest out for a neighborhood animal to eat.

Now, if you want the soup thicker, you can use an immersion blender to break up some of the beans and potatoes. It will thicken the soup naturally. Or, you can take a scoop of beans out and place on a plate and smash the crap out of them with a fork and put them back in the soup. Either way. ;-)

Bring the soup to a boil.

Meanwhile put about 1/2 Cup of flour into a bowl, an 1/8 tsp of salt, and about a 1/4 cup of water and mix with a fork. It should be thick and sticky. If it’s too runny, add more flour. Too thick add more water. Using clean fingers or a fork grab little blobs of the flour mixture and carefully drop into the boiling broth. Don’t worry about having consistent sizes. I had one that was about 3 inches long tonight in my soup and another one that looked like a little bird with a beak and a wing. Rivels are fun. ;-)

Now add the chopped hard boiled egg.  Stir for awhile. Cook maybe 3-4 minutes at a steady boil. This cooks the flour in the rivels and breaks up the egg so the yolk is sprinkled throughout the soup.

Serve warm with crackers.