Skip to main content


Leftover Turkey Frittata Recipe

Leftover Turkey Frittata Recipe2


Thanksgiving leftovers are a funny beast.

We spend weeks crafting a menu, days of prep, countless hours of cooking and then freak out about what to do with it all the next day. I do that same thing, even though leftovers on their own are fantastic. Maybe it’s because, even after hours and days and weeks of prep, we still feel "lazy" just reheating the tupperware containers and setting it out on the table.

Even though I will chow down on cold beer brined turkey and left over dinner rolls in those post dawn hours, it’s still not hyper socially expectable to serve mashed potatoes and leftover turkey for breakfast. But throw some chopped up rolls and a few handfuls of turkey into a skillet with some eggs and you’ve got brunch.

And you should serve it with a mimosa, you’ve earned it

Pub Cookies

Prep Time: 15 minutes

Cook Time: 20 minutes

4 hours, 35 minutes


  • 12 ounces imperial stout or porter beer
  • 3/4 cup butter, cut into cubes
  • 2/3 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg plus 1 yolk
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 3/4 cup bread flour (this will make them chewy)
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup dark chocolate chips (60%)
  • 2/3 cup mini pretzel twists, broken into pieces
  • ¼ cup honey roasted peanuts


  1. In a pot over medium high heat add the beer and cook, stirring occasionally, until reduced to about 1 tbs, about 8 to 10 minutes.
  2. In the bowl of a stand mixer, add the butter and both types of sugar, beat until well creamed. Add the egg and the yolk, beat until well combined. Add the 1 tbs of beer, and vanilla extract and beat until well combined, scraping the bottom to make sure all the ingredients are well combined.
  3. In a separate bowl, add both types of flour, cornstarch, baking soda and salt. Mix well. Add dry ingredients to the stand mixer and mix on medium/low speed until just barely combined, don't over mix. Add the chocolate chips, pretzel pieces, and peanuts, and stir until incorporated.
  4. Cover a baking sheet with parchment paper, scoop golfball sized scoops of dough, roll them into round balls and place on the baking sheet, cover with plastic wrap and chill for at least 4 hours.
  5. Preheat oven to 350.
  6. Bake for 18-22 minutes or until light golden brown, don't over bake. (If you don't chill the dough, or if you make smaller sized cookies, the cooking time will be much shorter. Start to keep an eye on your cookies after about 12 minutes.)

Leftover Turkey Frittata Recipe


Crab Cake Eggs Benedict with Bacon Hollandaise

I think we know each other well enough by now that I don’t have to try and pretend. If a dish is easy, I’ll tell you. If it’s quick, I’ll tell you. If it’s healthy, I’ll tell you.

This is none of those things. It is, however, worth the effort. It’s a special occasion breakfast to keep in your back pocket, for, you know, if Bradley Cooper stops by for breakfast. It could happen.

It’s actually not that difficult. Although, I do hesitate to say that since my "not that difficult" is someone else’s "Oh my GOD, is she nuts??"

But really, you can do this. I even gave you a food processor version of a hollandaise, which is SUPER easy, you don’t even have to worry about turning your sauce into scrabbled eggs, which is what I did the first time I tried to make it the traditional way.

If you want to make this in stages, you can assemble the crab cakes ahead of time, put them on a plate, wrap tightly in plastic wrap and then cook the following day. You can also make the sauce ahead of time, and then reheat slowly in a double boiler. You can EVEN replace the poached eggs with fried eggs to make it even easier. But really, it’s not that difficult.

And I believe in you.

I think all food people have a small stash of items that we buy at Gourmet Food Stores that we save for special recipes. Spices, the good salt in those fancy containers, crab meat, things like that. This is a recipe I found worthy of breaking into my Gourmet Food Store stash. Rare for a breakfast recipe, but this one made the cut.


Beer Braised Chicken Tacos with Beer Corn Tortillas


    For the Tortillas
  • 2 cup Masa
  • ½ tsp salt
  • 1 1/4 cup room temperature beer
  • 2 Tbs melted butter (or olive oil)
  • For the Chicken
  • 4 boneless skinless chicken thigh fillets
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 2 tbs olive oil
  • 1 cup beer
  • Recommended Garnishes
  • 1/4 cup chopped onion
  • 1/4 cup chopped cilantro
  • 1 avocado, chopped


  1. Chop Chicken thighs into small, bite sized pieces. In a bowl, place all spices and mix well. Add the chicken pieces and toss to coat.
  2. Heat olive oil in a dutch oven. Add the pieces and sear quickly. Reduce heat, add beer, cover and cook until cooked through, about 10 to 15 minutes.
  3. In a large bowl, add the Masa and the salt, stir to combine.
  4. Add the beer and butter, stir to combine. If the dough is too dry to hold together, add additional beer or water. If it is too wet, add more Masa.
  5. Form into balls a bit larger than golf balls.
  6. Prepare a tortillas press by wrapping in plastic wrap or covering with parchment paper (you can place tortilla ball between two sheets of parchment and use a rolling pin). Place one ball in the center.
  7. Press, rotate and press again until thin.
  8. Heat a griddle (or cast iron skillet) to a medium high heat (about 350 for electric griddles).
  9. Cook until slightly brown on the bottom (about 30 seconds to a minute) flip and cook on the other side. Don’t overcook.
  10. Fill tortillas with chicken, garnish and serve.




Breakfast Galette

I was giving Tater a bath tonight and thinking about how much I love bath time. Thinking, "It’s the little things.."

Little things? I thought about all the things that we always refer to as the "Little things," warm bed, hot bath, clean clothes. Sure they’re little, If you HAVE them.

If you don’t have them they are huge gigantic things. The biggest things ever.

I wonder how many women all over the world would love nothing more than to give their babies a warm bath, with lots of soap, and then put them to sleep in a clean warm bed. Then I felt like crap for calling it a "little thing," when I what I should have thought was "A thing I have never thought to appreciate because I have always had it and am taking it for granted almost every day- thing."

Why do we have it so backwards? We call water and soap a SMALL thing, and what gets that label of BIG are things like yachts and fancy cars, exotic vacationing.

We are wrong.

You can live your entire life NOT having a yacht and be perfectly happy, it never even occurring to you how incredibly yacht-less you are. Try to do that with water and soap.

Having a baby has turned me into a big weeping mess. It used to take quite a bit to make me cry. I’d hide my dry eyes at weddings, feel like a freak for NOT crying when I watched a show about a baby being born, or when I heard a story that didn’t end well. My internal reaction was more along the lines of, "Am I supposed to cry? When’s lunch?"

Now, I cry over everything. I can’t even watch Undercover Boss without mascara stained cheeks an hour later. And don’t even let me think about Extreme Home Makeover. Mr Fits is the same way, he spent the 20 years previous to Taters birth without one tear and now, when I write the lyrics to Loudon Wainwright’s song, Daughter on his Fathers Day card…

About 4 weeks after Tater was born I read about a charity that gave clean birthing supplies and a new, warm outfit to women in third world countries. About four lines in a side bar and I was a mess. My own birth story, 17 hours of unmedicated natural labor, was still blissfully fresh in my mind. I was so happy that I was able to do it the way I had planed, it never occurred to me that the "lucky" part had nothing to do with my birth plan. I had TEN baby outfits packed in my hospital bag, and there were women out there that didn’t even have ONE! Giving birth with dirty supplies and nothing to put the baby in??!! Ugh. I sobbed. "Little things" my ass.

They way I see it, most of us do have the Big Things. That pair of shoes you can’t afford, the fancy car you will probably never drive, that gorgeous leather sofa: all small things. When you are 80 years old, and you look back on your life, you won’t even remember them.

But what you will remember is the time you spent with your family. And for me, the luxury of Saturday Morning Family Breakfast is a HUGE thing, because I would miss it. I would ache for it if I ever live a life where I can’t do that for my family. But right now, I am grateful and happy to have all the Big Things, and one of those is breakfast.

Breakfast Galette


2 cups flour

1 tsp salt

1 tsp sugar

6 tbs of butter

6 tbs shortening

1/3 cup ice cold water


1/2 a large red bell pepper, chopped (about 1/3 cup)

1/2 cup fresh, chopped spinach

1/4 cup  crumbled breakfast sausage, raw, removed from casing (about 4 links)

Safest Choice eggs, yolks and whites sperated

1 tsp Kosher salt

1 tsp black pepper

1/4 cup parmesan cheese, shredded

In a food processor, combine 1 1/3 cup flour, salt, sugar, then add the butter and shortening, process until well combined. Add the remaining flour and process again until combined. Transfer to a bowl and add the water with a wooden spoon (don’t add the water while the dough is in the food processor or your dough will be brittle and cracker-like). If the dough isn’t moist enough, you can add more water, a tsp at a time until the consistency is right. Form dough into a disk, wrap with plastic wrap and chill in the refrigerator for 2 hours. I like to make the dough the night before, it takes about 10 minutes to throw this together, so it’s easy to do the night before.

Preheat your oven to 375.

Once the dough is chilled, roll into a “rustic” circle. The great thing about a Galette is that an odd shape looks charming, don’t worry about making it too perfect. Transfer to a baking sheet, or a pizza stone, covered with parchment paper.

Top the center with the spinach, bell peppers and sausage.

In a small bowl, whisk together the egg whites, salt and pepper. Pour into the center, over the filling (you my need another pair of hands for this) immediately fold up the edges, covering some of the filling but leaving the center open. Sprinkle the top with parmesan cheese.

Bake for 20 minutes or until the whites are set.

Add the yolks to the center, bake again for 3-5 minutes. You still want the yolks to be runny. I just found out about Safest Choice Eggs, they’re pasteurized which removes the risk of salmonella poisoning. One less thing to worry about.

Cut into 4-6 pieces. Serve warm.

Printable version: Breakfast Galette 

Don’t forget to "Like" Domestic Fits on Facebook to receive updates about new posts in your feed.