It’s the moment you throw something together and know you have a winner…and you realize that you’re going to have to enjoy it for all its worth, because it’s not like you meticulously planned and prepped, and wrote down the recipe.
But then, one of your best friends, a foodie buddy, asks for the recipe…so she can modify it.
When will I learn that anything I post to Facebook is up for grabs – and the recipe will be asked for – and I can’t just say, “Look. I opened the fridge and threw some stuff together – and then put cheese on top.”
That’s easy answer. But it’s also the truth.
It’s called: recalentado. Literally translated “reheated” in Spanish.
My Tía (aunt) was a Master Recalentado Ninja. Somehow, she made old rice and bits of torn arepa into a dinner’s delight. I remember her recalentados fondly. And there was this one meal…was it Jersey or Indiana – I can’t remember that part so well, but gah!! I still remember her asking me to tear the arepa it the pan (Cuidado, Mija! Es caliente!). That meal was so good.
Like, SO. GOOD.
Anyway, I digress.
My point is – this crustless quiche. Totally a recalentado.
Depends on what’s ready. For me it was about 10-ish minutes.
COOK TIME: 45-50min
WHAT YOU NEED:
2 cups sliced potato (cooked)
1 cup turkey breast (cooked)
1 cup chopped kale (fresh)
3 slices sharp cheddar cheese
1 cup milk
Deep pie or casserole dish
PUT IT TOGETHER:
So, I had some farmer’s breakfast in the fridge (mostly potatoes, but also eggs, hot dogs, shallots, and cheese) and used about 2 cups of it. Chopped it up and dumped it in the pie dish (ungreased, a pottery dish from Seagrove, NC – in case you want to know). Just for reference, these were red potatoes. I love their creamy texture.
I had just finished baking a turkey breast (baked for 80min with olive oil, paprika and Adobo) for dinner, and decided that chopping up a portion of it to add in the mix would be stellar. It was about a cup of cubed tender morsels.
Kale was dying in the fridge. Literally wilting into nothingness. So, I chopped up whatever was still usable, and added it on top. A light dusting of Adobo (the one WITH pepper), followed by a light dusting of smoked paprika.
On top of the kale, I broke apart 3 slices of sharp cheddar cheese. Pretty much played art class and made a mosaic.
In a separate bowl, I whisked together the milk and eggs with what some people would consider a god-awful amount of freshly cracked black pepper – and poured it around the edges and in the middle with a flourish.
Baked in a 350 degree oven for about 50min (you want to make sure the center is set – not wet and jiggly).
And it smelled so good.
And should I mention how it tasted?!