Hello my lovelies.
I am back from vacay and absolutely swamped with work. I have so much stuff to do that several times today I found myself spiraling down that dark, scary place of being suddenly overwhelmed with anxiety, and I had to remind myself multiple times to “keep calm and carry on”.
I love that saying, by the way. If you ever feel inspired to buy me British WWII slogans in cute decorative forms, that’d be the one to use.
Anyway, the best way for me to try to organize my thoughts whenever I feel the creeping edge of panic is to quickly jot down a list; that way, at least I can let go of the fear of forgetting something. And now there are 385 lists fluttering around our apartment on wayward pieces of paper…kind of like therapeutic snowflakes.
With that said, another way to keep calm is to eat large quantities of your dad’s famous Thanksgiving stuffing. For breakfast.
‘Cause here’s the thing, guys. My dad’s stuffing is better than your mom’s, or your grandma’s, or whoever’s the heck stuffing you think is the best. His is better. He’s just got that magic, stuff the stuffing (poetic, huh?) under the skin of the turkey breast, flavor combo perfection touch. This year’s stuffing (for Thanksgiving number two that I finagled my way into on Sunday for some more leftovers) included almonds, aged cheddar, apples, and a little bit of love.
Leftover Stuffing Frittata Bites (recipe from Running to the Kitchen)
- 1 C leftover stuffing
- 3 eggs
- 3 T milk
- 1/2 C spinach, finely chopped (I used tatsoi, ’cause I’m cool like that and that’s what came in my CSA box last week)
- salt and pepper to taste
Preheat the oven to 400 degrees and grease a muffin tin (this recipe makes 6 normal size muffins). According to the recipe I followed, divide the stuffing evenly between the muffin cups and set aside.
Next, mix the eggs, spinach, and milk in a small bowl and pour over the top of the stuffing. If I was to make this recipe again, I’d combine all the ingredients together in the bowl (including the stuffing, which I broke apart into smaller pieces), and pour it into the tins. I think this would incorporate the veggies a little better and not have a solid stuffing layer on the bottom.
Don’t be fooled by my photos–I used a whole cup of tatsoi, because I have a lot of veggies to use up this week. It tasted fine to me, but didn’t look nearly as pretty as those 1/2 C beauties would.
Season with salt and pepper and bake on the middle rack until set in the middle, about 20-25 minutes. They’ll pouf up in the oven when they’re done, and probably settle back down a bit when you take them out. It’s all good.
Let them cool for a bit, then run a knife around the edges to pop them out.
I definitely enjoyed these–next time I might even add a bit of turkey to make them even more satisfying.
Best part is that the quality of the frittata bites depends on the quality of the stuffing–and I have some very high quality stuffing.
Here’s a lovely highlight from our vacation (and many more to come)–we managed to make it up to Buffalo to see our good friends Breanna and Zev from college:
Isn’t she totally gorgeous?
We had such a blast hanging out, seeing their new place, eating the original Buffalo wings from Anchor Bar, drinking lots of wine (girls) and gin (boys), gossiping, and singing and dancing our little hearts out to some serious ’90s music. It all went super fast, and it made me realize how much I miss being close to them–they were only a short walk away during college, and I think life would be a lot better if that happened again soon. Hmmm…