Steakhouse Egg Bake

In my last blog post I said I was going to focus on salads in the month of April. However, the ample April showers are throwing off my game. I am a "moodafoodie" and a "weatherfoodie" and I just made those terms up. It means my food cravings and cooking are inspired by my mood and the weather. It is hard for me to eat a salad on a rainy day. So I am not sharing a salad recipe today. Sorry!

Today I am expanding on the blog post  in which I revealed that you can take ANY leftovers from ANY restaurant,"throw eggs on it", and make a meal. Recently, my husband and I were treated to a great meal at a steak restaurant by a work colleague. At the end of dinner I tried to avoid eye contact as I casually started packing up the leftover creamed spinach, mushrooms, and bits of steak.  Do you see where I am going with this? Oh yeah. Steakhouse egg bake. I risked a little embarrassment for you and maybe just a wee bit for me. You are welcome!

Leftover Steakhouse Egg Bake
Serves 2-4 (depending on how much leftovers you have)
steak, chopped
creamed spinach
roasted mushrooms, chopped
red onion, sliced thinly
4 eggs
cheddar cheese, grated
2 white corn tortillas (or flour tortillas, or leftover bread, or potatoes, or fries)

Preheat oven to 350 degrees. Spray a casserole dish with nonstick spray. Layer tortillas (or your carb of choice), spinach, mushrooms, steak and red onion. Break eggs on top and stir them up a bit with a fork. Drizzle a small amount of milk on top of the eggs to keep them from drying out. Top with cheddar cheese. Bake for 25-30 minutes or until the egg whites are cooked.

Chop

Layer

Bake and eat!

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Cabbage Ramen Salad

It is April and in some parts of the country it is "springish". It is time to step away from the comfort food, plant our gardens and fire up the grill.  I would like to take this month and focus on salads.

I love salads or slaw's made with crunchy, shredded cabbage. I have enjoyed a cabbage salad that has raw ramen noodles and an Asian dressing several times in my life. A majority of the recipes online use the flavoring packet that comes with the ramen noodles and I tend to enjoy my salads without a side of MSG. I did some research, combined some recipes, and came up with a dressing sans MSG. The ramen noodles add more crunch and are interesting.  However, I will understand if the idea of consuming ramen noodles in any capacity freaks you out a bit and urge you to try the recipe without them. 

Cabbage Ramen Salad (serves 4)
1/2 bag of shredded cabbage or tricolor slaw mix
1/4 cup carrots, chopped
1/4 cup radishes, chopped
1/4 cup green onions, chopped
1/4 cup sunflower seeds (or almonds)
1 bag uncooked ramen noodles, broken into bits

Dressing
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp ground ginger
1/4 tsp black pepper
1/4 tsp salt (more to taste)
1.5 Tbsp sugar (more to taste)
1/2 tsp sesame oil
1.5 Tbsp rice vinegar
1/3 cup olive oil

Combine salad ingredients. Mix dressing ingredients and taste. Per your taste, you may add a dash more salt or sugar. Dress salad and serve.

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