Leftover Tuesdays #3 was a success again.
We had entries from all over the world, ranging from interesting breakfast dishes to fantastic desserts, with some supper dishes in there for good measure.
Thirteen dishes were entered in this month's event, with a wide range of leftovers used in each 'chef's' creation. Just follow the link below to see the whole roundup for Leftover Tuesdays part three.
Squeaking in my own Leftover Tuesdays entry just under the wire, here is Chocolate Chocolate Chip Oatmeal Cake. Are you saying "huh"? Me too. My sister once mentioned that she should find a recipe for leftover Oatmeal, and four years later I've finally decided to post one for her. I personally don't like oatmeal, but add some chocolate, turn it into a cake, and it's edible. My sister's oatmeal is cooked plain, two parts boiling water to one part oatmeal, and her family adds cream and sugar as they like it, so that's the cooked oatmeal I've used in my recipe.
Chocolate Chocolate Chip Oatmeal Cake is kind of based on an Amish recipe I found many years ago. I've altered some things, added others, and finally decided I like this recipe. I've used leftover oatmeal here, but the original called for cooking the oatmeal right before you make the cake.
I have to admit though, I've seen the other entries for Leftover Tuesdays, and to be honest - leftover oatmeal seems a little pedestrian compared to the other dishes! My mother always told me I was a peasant at heart, and I suppose it's definitely true when it comes to food. And I suppose I should admit that I eat this cake for breakfast (we call it the breakfast cake, which Mr. Chef says is just wrong).
I love Leftover Tuesdays, and luckily for me David over at Cooking Chat has allowed me to host this month's event.
If you are new to Leftover Tuesdays, here's how it works:
The basic idea is 1) to have a leftover item on hand as a result of your cooking (or other dining) between Wednesday March 21 and Tuesday, March 27
2) make something new with those leftover items and blog about this new creation by Tuesday, March 27.
No special theme this month, just anything creative you can do with your leftovers! Post your blog entry by midnight (EST) on Tuesday, March 27, and send me an email at megan.minielly @ gmail.com (take out the space), with the subject "Leftover Tuesdays". Be sure to include the following, very important information:
Your name and location
Your blog name and URL
Url for your Leftover Tuesdays entry
a jpeg picture (pref. 100x100 px) to be included in the roundup
No blog? Well, feel free to enter anyway! Just send me your entry and a picture of it, and I will be happy to include it in the roundup. I will have the Roundup of leftovers posted sometime during the week of the 27th.
Leftover Tuesdays round #1 can be seen at Cooking Chat, and Roundup #2 is over at Rachel's Bite. Happy cooking everyone, and thanks for looking.
This is an oven baked omelet recipe that got two big thumbs up from me and two of my children. On the other hand, it got a big thumbs down from Mr. Chef, who felt it violated the idea of a classic omelet.
I loved this recipe because it was easy to make, took less than twenty minutes from start to finish, and tasted great. I personally loved the texture of this omelet over the 'classic' version - it has a little more 'bite' to it. Mr. Chef was apalled. He thought it was thick, which I liked, and too much like a cross between a quiche and am omelet ("make one or the other"). I don't think either quiche or omelets, but I did this hybrid.
My oldest son, who is seven, declared this "Yummy!" and ate two pieces; my two year old daughter ate hers. The five year old boy, well, he sided with his dad, but still ate some of the omelet. A winner, in my books, and a definite keeper. There are two ways to serve this omelet - either sliced, like in the pictures, or if you use a 9x13" pan you can roll the finished omelet and slice it for serving. This recipe is by Karen over at Recipezaar.