Posts Tagged ‘Leftovers’


Cottage season is almost over and we’re heading right into the holidays: Canadian Thanksgiving, Halloween, American Thanksgiving and then Christmas! My how time flies. This “recipe” has become a “go to” recipe for brunches and lunches at the cottage where refrigerator space is at a premium and standard grocery items are difficult to find (to say the least). It’s the perfect recipe to reinvent ‘leftovers.” For the last couple of years, whenever I make a one pot rice dish like Paella, Jumbalaya, Risotto or even a pasta dish like JT’s Mediterranean Pasta, I ALWAYs make 2 extra servings. The trick is to set aside the two extra servings so that you’re not even tempted to finish off every last bite and lick the plate clean ;-p! The two extra servings combined with eggs and a little flavouring bake up into the most delicious dish, you will be tempted to make the recipe just to rebake it for brunch the following day! And the best part is that it freezes very well, so even if there is only two dining on leftovers, freeze the rest cut into single portions in a ziplock bag, ready for a quick lunch or a fancy brunch.

LimerickLake On some mornings the lake is so very still.

Bits of the seafood, chicken and chorizo dot the delicious egg bake.

Paella Bake

A KitchenInspirations Original Recipe

Serves 8



  1. Preheat the oven to 350° F (177° C). Prepare a square baking pan with perpendicular sides (some square cake pans have angled sides). Line with parchment so that it extends up two of the sides. Spray lightly with nonstick spray.
  2. Combine eggs and La Bomba and whisk well. Fold gently into the leftover paella being careful not to squish the rice into a mushy mess.
  3. Pour into the prepared pan and jiggle around making sure that the proteins are distributed evenly. Bake for 45-50 minutes or until cake tester comes out clean.
  4. Cool slightly and cut into 8 portions with a very sharp knife. Serve with lemon slices and a light salad.
PaellaBake2 Would you care for a slice?
PaellaBake3 Our Paellas are always full of flavour.
LimerickLake_Sunset Red sky at night, sailors’ delight!
LimerickLake_cocktails Cocktails inside the screen-in porch, so peaceful.

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It’s Sunday and we’re in for our meals today, since yesterday we had breakfast at our local greasy spoon Sunset Grill (we shared the French Connection which consists of two poached eggs, 2 breakfast sausages, 2 slices bacon and two slices of thick cut French Toast – and JT orders an extra side of rye toast) and a fine dinner at Le Select (we shared an antipasto plate, I had the bison steak tartar and JT had a flat iron steak, all wonderful!. They have an $18 corkage fee, so bringing your own bottle saves a bit!).

I had remembered that I had frozen a small baggy of leftover braised beef and onions so I defrosted them, and warmed them up. JT made whole wheat English muffins and I poached a couple of eggs, made a Cheddar Bechamel Sauce and tossed together an Arugula and Tomato Salad (drizzled with Blueberry Baco Balsamic from Treadwells and a peppery Greek Olive Oil). It was delicious!

I took a very casual shot with my iPhone after JT finished one of his Bennys. The caramelized onions and the smooth cheddar sauce really pulled it together. You can do this with left over pulled pork too (the BBQ sauce and cheese would be an amazing combo!).

Philly Steak Benny

Freezer Scraps: Philly Steak Benny on Foodista

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