"I cannot live without books: but fewer will suffice where amusement, and not use, is the only future object." -- Thomas Jefferson

Sunday, July 21, 2019

Toaster Oven: Toasted Bread Dipping Circles

I had collected several bread ends and they were stored in the freezer. Normally, I would have used the bread ends in a Bread Pudding but this time I craved a snack.

So, I cut out the middle of each bread end with a glass and made a batch of toasted bread circles. Then, I made a dipping sauce. Quite tasty. Necessity is indeed the Mother of Invention.

Toaster Oven: Toasted Bread Dipping Circles


Bread ends
A round glass


Olive Oil
Oregano, crushed, dry
Ground black pepper, to taste (Optional)


Place bread ends on a cutting board.
Place glass in the middle of bread slice.
Push down and rotate the glass to cut a circle of bread out of the slice.

Place slices in toaster oven.
Toast until light brown and crisp.

Make sauce.

All I did was pour a bit of olive oil into a bowl and added some ground black pepper and oregano, then I stirred the mixture.

Dip the toasted bread circle into the sauce and enjoy.

I also toasted the edges of the leftover bread circles. I think I will use them to make bread crumbs.


Thursday, July 11, 2019

Toaster Oven: Chicken Meatballs

I adapted my own Chicken Meatball Recipe for use in a toaster Oven / Convection Oven.

Toaster Oven: Chicken Meatballs


Pre-heat Toaster Oven to 350 degrees.
Line tin tray with waxed paper.


1.5 - 2 Lbs ground chicken
1 egg
2 Tspns garlic powder

1 TBspn onion powder
1 TBspn dry parsley, crushed
1/2 Cup parmesan cheese
1 Tspn dry oregano
5 dashes hot pepper sauce (Optional)
1 TBspn imitation bacon bits
1/4 Cup Commercial bread crumbs or saltine crackers, crushed

Additional bread crumbs for cutting board or prep surface when making the balls
Ground black pepper to taste
Milk, if need to moisten


I realize there is a difference between 1.5 - 2 Lbs of ground chicken. So, adjust use of spices accordingly as you wish.

Add ground chicken to a large bowl.
Add egg and spices.

Add bread crumbs.
Stir, mix and mash ingredients together thoroughly.

Sprinkle some bread crumbs onto a cutting board or other prep surface.

Roll approximately a tablespoon or more between your palms to create a ball.
Roll ball lightly in the bread crumbs to help the ball stay together.
Place the balls onto the tray.
Bake for 10-12 minutes.
Remove balls, place on plate to cool.

These are regular sized meatballs.
I made 18 meatballs.
I freeze some of the meatballs and save the rest for use during the week.

Various Ways to Use Meatballs:
Microwave the meatball(s) for about 1 minute on high or serve cold.

Make a meatball sandwich.
Make a meatball slider (basically, a mini-sandwich).
Serve as an appetizer accompanied by a curry sauce.
Add them to spaghetti or pasta with a cream sauce.

Note: I have yet to use a meatball as a toast topping but that is an idea.


Wednesday, July 10, 2019

Ria's Chia Caviar - Updated

Ria's Chia Caviar Recipe - Updated

I enjoyed creating this recipe.

While it may not have the "bubble" bursts in your mouth like fish caviar, chia does creates a gel-like texture when soaked overnight.


1 small jar with a lid
2 full TBspns Chia seeds
Salmon liquid or sardine liquid drained from can of salmon or sardines
1 TBspn of Oyster Sauce
1/4 Tspn salt

Suggestion: Serve on toast with olive oil.


Add Chia seeds to jar.
Add enough water to just cover the seeds.
Add salmon or sardine liquid.
Add Oyster Sauce.
Add salt.
Close jar with lid.
Shake jar to mix ingredients.
Place in frig to cool overnight or longer.

To Serve:
Spread olive oil on toast.
Spread a thin layer of Chia Caviar on the toast.
Cut toast into quarters.

Note: for a more briny taste, add more salt.