So, this morning, I woke up realizing it was potluck Sunday at our church and I was supposed to bring a main dish and dessert! Last night I had assigned the dessert to Linde and she had wonderful chocolate chip cookies ready to go. I, on the other hand, had not even thought about the main dish. WHOOPS!

At this point, I began scouring the refrigerator for possible ingredients. This is what I found:

• Leftover, cooked rice
• 1 cup cooked merguez sausage (homemade)
• Wine Cap mushrooms from a friend of ours. I used 1 very large mushroom and chopped it into bite-sized chunks
• Celery sticks (I used 4)
• Onion (1/2 finely chopped)
• Leftover quiche from yesterday’s brunch (eggs and sausage from our homestead)
• 1 Cup of baby spinach (chopped)
• Cherry tomatoes from yesterday’s tomato harvest (25 chopped in 1/2)
• Jalapeño peppers (from our garden – 1 used 1/2 of one finely diced)

From my cupboard I grabbed

• garlic (4 cloves crushed and diced)
• salt & pepper (to taste)
• Chipotle pepper seasoning (I put about 1/2 Tbsp)

I fried the rice, onion, garlic, and celery in olive oil, being careful not to over-stir the rice since this will make it mushy.

Once it was starting to crisp I added the mushrooms, leftover quiche, sausage, spinach, peppers and spices. I cooked until everything was softer and combined.

I finished by adding the tomatoes and just letting them warm. It was super simple and it absolutely scrumptious. I’m secretly hoping the children at church will think it’s too spicy so we have leftovers to bring home (if you go to church with me, ignore this last sentence). And, because I learned years ago to always name my dishes (someone inevitably asks what it’s called) I elected to christen today’s concoction “Homestead Skillet”. There you go, a one-dish meal utilizing leftovers (or you can make the ingredients and copy the recipe) make it as spicy or mild as your family likes.

Wine Cap Mushroom