Garlic Bread

Using your leftover French or Italian bread you will be able to create these aromatic, flavorful garlic bread. These are great just with your salad, pasta or just as an appetizer.

Before going to the recipe I hope you all had a great time with your family and loved ones…right after the New Years we took off to Cancun…where we had a great time and enjoy our “together” time, therefore my “silence” for a couple of weeks…we are now back to routine and yes, looking forward to a wonderful year ahead…

Okay, now back to the recipe…today I am sharing with you a simple recipe to make tasty garlic bread…using left over baguette or Italian bread.  It is so good when just out of the oven…buttery and garlicky…perfect with salad or a bowl of soup.

I often store sliced leftover baguettes in the freezer and when I feel like making this garlic bread/toast, I make the mix of butter/garlic and in no time we are ready to savor this garlic fragrant bread…oh so good!


small loaf of stale French baguette or Italian bread

  • 2 garlic cloves, finely chopped
  • 2 tablespoons butter, unsalted
  • ¼ teaspoon salt
  • 2 tablespoons finely chopped parsley
  • 1 teaspoon olive oil


There is no secret and almost no recipe…just mix together butter, parsley, garlic, olive oil and salt.

Spread the butter garlic mix on slices of baguette, approximately 2cm (¾ inch) and take to pre-heated oven of 350F for approximately 15 minutes of until golden. Just keep you eye on it, as you do not want the garlic to burn.

Serve hot or warm.

Next time you have some leftover French or Italian bread make sure to try this…

Garlic is native of central Asia, and contains many nutrients such as manganese, vitamin B6, vitamin C. Some studies suggest that garlic might have cardiovascular benefits due to its antioxidant and anti-inflammatory properties.

Thank you for visiting Color Your Recipes…have a colorful week!

Egg Salad with Ham and Celery

This is the easiest, simplest and fastest recipe for an egg salad. This egg salad is great on toast, crackers, on top of green or in between two slices of soft bread.

I hope you all had a nice weekend and for the ones that celebrate Easter a nice holiday with your family and loved ones.

As always, after Easter we have lots of leftovers, such as eggs and ham…and this year was not different. We had so much leftover ham, that I cut into small chunks and place them in the freezer for later use, but save one piece to add to my egg salad.

This is a “no recipe” post as you can add as little or as much as you want from the ingredients list. Please feel free to serve this egg salad over a bed of greens, in between two slices of bread or roll, or over toasts…as you can see, there are many ways to enjoy this simple egg salad.

One advice that I give you when making this egg salad is to add the celery right before serving. This will avoid “water” coming from the celery due to the salt in the egg mixture.


  • Hard boil eggs
  • Ham, cut into small pieces
  • Celery, chopped into small pieces
  • Black pepper, freshly grind
  • Mayonnaise to taste


Slice the eggs, chop them into pieces either with a knife or fork and place in a bowl.

Combine the ham to the eggs and add pepper. Mix gently.

Add the mayonnaise to the mixture, making sure that it is well combined.

Add the finely chopped celery, mix gently.

Serve as you desire.

If you enjoy this simple recipe using leftover ham, you might want to check on Couscous with HamHam Frittata or Fried Rice with Ham recipes.

Did you know that after decades of egg having a bad reputation due to its high cholesterol, the American Heart Association in the year 2000 revised the dietary guidelines and since then healthy adults can enjoy eggs again? Eggs are among the most nutritious foods known in the world. One large egg contains 6g of protein and only 70 calories. Moreover, eggs contain iron, vitamin A, vitamin D, vitamin E, vitamin B12, folate, selenium, choline, lutein and zeaxanthin.

Thank you for stopping by Color Your Recipes…have a colorful week!

Leftover Steak

Leftover steak? No problem, this recipe will transform the leftover steak into a brand new dish…and you will not even be able to know that it came from a leftover.

Have you ever find yourself with a big piece of leftover steak? This time we brought home a big chunk of prime rib after a big feast last night. If I did not tell you that this dish was made using leftover you probably will not know…now the leftover prime rib turned into a nice dish with lots of veggies with an Asian twist.

This simple is very recipe, feel free to add whatever vegetables you have in your fridge just color it, I mean flavor it according to your mood…


  • Leftover steak
  • 2 to 3 garlic cloves, finely chopped
  • 1 small onion sliced
  • ½ bunch asparagus, cut into approximately 1 ½ in
  • 1 red bell pepper, sliced
  • ½ bunch fresh parsley finely chopped
  • 1 to 1 ½ tablespoon soy sauce
  • Salt and pepper to taste
  • 1 tablespoon olive oil


Slice the leftover meat against its grain. In a fry pan or wok heat the meat in medium high heat, do not overcook. Set aside.

In the same pan, over medium heat add the olive oil and sauté the garlic until slightly golden, add the onion until the onion soft a little. Add the asparagus and the red bell pepper, cook for a couple of minutes, add the soy sauce, salt and pepper.

Stir in the parsley and the beef. Remove from the heat and serve hot.

I hope you enjoy this simple Asian twist recipe…you might want to check on Beef  Carrot Celery Stir-Fry recipe.

Thank you for stopping by Color Your Recipes…have a colorful week!

Fried Rice with Leftover Ham

Well, you must be asking where did the leftover ham come from? I must admit that ham was leftover from Easter dinner, after having so much ham, we just could not see ham anymore, I still had one more chunk left, so I froze it. Now after a while I just thought of reviving the piece of ham that was stored in the freezer…to make the story short, I decided to use the ham to make this simple and easy fried rice, and of course the rice was leftover as well. If you do not have ham, you can always substitute for chicken, sausage or if you prefer, no meat at all :-).


2 eggs, lightly scrambled
½ bunch of green onion finely chopped
½ large onion chopped
2 cups of frozen vegetables
3/4 to 1 cup ham, chopped
3 cups cooked rice
2 tablespoon olive oil
Salt and pepper to taste


Sautee the green onion and onion in 1 tablespoon olive oil, once lightly browned add the ham. Stir fry for a couple of minutes and reserve.

Add the remaining olive oil in the pan and stir in the rice, make sure that is well mixed and loose, add the cooked frozen vegetables, egg and ham.

Stir gently until well mixed.

Serve hot.

Thank you for stopping by Simple Recipes and have a great week!

Thanksgiving Leftover Soup

I hope you all had a nice Thanksgiving, we had to go to two Thanksgiving feast…first to my husband’s family and then to my family’s dinner. No need to mention that was too much food.

At my mother in law we took all the food there and it was a kind of traditional Thanksgiving meal: turkey, mashed potato, potato salad, gravy, yams, cranberry sauce, dinner rolls, pumpkin pie, pumpkin cupcakes and so on. At my side of family is was a little more elaborate, we had the traditional food and prime rib, fried noodles, stuffed mushrooms, egg rolls, California rolls, baked salmon, devil’s egg, vegetarian dishes, and lots and lots of different desserts. Anyway, I brought back from my mother in law some left over of the mashed potato and the broth from the turkey. So the next day, after two big meals we decided to go light, I made a soup using the turkey broth and the mashed potato.


2 cups of turkey broth, remove the fat that sit on the upper layer
¼ cup barley
2 chicken breasts
3 carrots cut is small pieces
3 stalk of celery cut in small pieces
1 cup frozen corn
1 cup mashed potato
1 bay leave
Salt and pepper to taste


Cover the chicken breast with water and add the bay leave, cook until the chicken is tender, remove from the water and let it cool down. Use the water to cook the barley until soft.

In the meantime shred the chicken and set aside. Add the turkey broth to the barley and the carrots. Let it cook for a few minutes and add the celery, corn and the shredded chicken. Let is cook for 2-3 minutes and add the mashed potato, make sure that you mix well so the mashed potato dissolve in the soup.

Add salt and pepper to taste.

You can use leftover turkey instead of chicken…

It is so yummie with the mashed potato, it gives the soup a cloudy color and light texture.

Thank you for stopping by Simple Recipes and have a great week!

Breakfast with Meat Sauce

Everytime that I cook meat sauce for pasta I end up with lots and lots of sauce…and I just feel that having the same dish over and over is not that much fun.
After trying to invent different things with the meat sauce I remembered one time at Disney World in some restaurant we were served for breakfast poached egg over a kind of meaty red sauce…so here I am! By the way, you guess was right Grace!


Left over meat sauce
2 zucchinis
2 carrots
1 cup frozen bell pepper (red, yellow and green)
Salt and pepper to taste


In a pan add the chopped zucchini, carrot to the meat sauce.

Cook for approximately 5 minutes. Add the frozen peppers, salt and pepper to taste.

Let is simmer for another 5 minutes.

In the meantime make poached eggs. I add some vinegar to the boiling water so the egg “clots” and the egg white will not spread all over the boiling water.


In a bowl, spoon the meat sauce with the veggies and add the poached egg on top. Serve warm…it is delicious, I on purpose like to break the egg yolk into the meat sauce, is so yummie…

Now the award…
I got this award from Palidor at Crazy Asian Gal. Thank you Palidor, very sweet of you :-)

From my understanding I should list 7 things about myself:

1. Love to spend time with my family.
2. Love traveling, came back from Atlanta from a Halloween party, Las Vegas a couple of days ago and will go to Dominican Republic in December.
3. Love music, specially classical.
4. Love reading, just finished “Belong to Me” by Marisa de Los Santos.
5. Enjoy a glass of red wine every night.
6. Love living near the beach, moved to the beach area in May.
7. Do not like reptiles, sorry snake and lizards lovers…

And pass to 7 bloggers:

1. Wiffy at Noob Cook
2. Wendy at Pink Stripes
3. Barbara at Moveable Feast
4. Faith at Thought 4 Food
5. Gaga at Gaga in the Kitchen
6. Erica at Itzy’s Kitchen
7. Fresh Local and Best

Thank you for stopping by Simple Recipes and have a great week!