Cheesy Potato Pancakes

Leftovers/ Freezer Meals, Side dishes...veggies, potatoes, grains

I made WAY to many mashed potatoes for Thanksgiving. Here is a great way to use them up in a different way for leftovers.

Yummy Cheesy Potato Pancakes

Heat your cast iron skillet with bacon fat. I tried vegetable oil, but bacon fat works better.

In a large bowl, mix the cold leftover mashed potatoes (4 cups) with eggs (2), 1 tablespoon of onion powder (you could add onions or green onions), garlic powder or shredded garlic, and salt and pepper to taste. Stir in your cheese. I used a Mexican blend- cheddar and Monterrey Jack. You can use what you have in the fridge.

Mix in flour; start with 4 Tablespoons, then add more, as needed for a firmer texture.

Form the mixture into about 8-10 patties. If it sticks to your hands, and you can’t roll it into a ball, then add a little more flour. Add 4 balls to skillet, and press down with spatula to flatten into patties. (If you try to flatten before you put in the skillet, you’ll have problems with the patties holding their shape.)

Heat the the patties in the bacon fat until crisp on each side, 4 to 6 minutes per side. Hint- PLEASE resist the temptation to turn until after 4 minutes, or the patties will fall apart. Brutus, my dog, got a couple of my test patties. Cook until crispy brown on both sides. Repeat procedure with remaining 4 potato balls. Serve hot.

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Cranberry Orange Sauce with White Wine

Dips, Dressings, and Spreads, Side dishes...veggies, potatoes, grains, Vegetarian

I love cranberries! Cranberry juice, cranberry cocktails, cranberry relish, homemade cranberry sauce, and even that canned jelly stuff with the can lines. I am making Thanksgiving dinner for 8; It will be the 5 of us plus my parents and brother. I know everyone likes the canned stuff. I have no problem with the canned stuff. But today when I was finishing up my last minute veggie shopping, I grabbed a bag and an orange. Then this happened today. I already ate at least one serving of it…

Cranberry Orange Sauce Recipe- serves 4- or maybe just one =) I adapted this from Rachel Ray… instead of just water, I added some Riesling

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/snack-spread-dip-recipes/Cranberry-Orange-
Ingredients
Zest and juice of 1 orange
1/2 cup of water——I added 1/4 cup water and 1/4 cup white wine (Riesling)
1/2 cup sugar, plus more if desired
Pinch salt
1 12 ounce bag fresh cranberries, rinsed

Directions
In a medium saucepan, heat 1/2 cup water (or the water and wine mixture) with the orange zest, orange juice, sugar and salt over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes. Stir in the cranberries and bring to a boil. Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly, about 7 minutes. Sweeten with more sugar, if desired. Let the sauce cool to room temperature before serving.

Once cooled, I put mine in a cute medium sized jam jar.

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“Chilaquiles”

Breakfast and Brunch, Eggs, Leftovers/ Freezer Meals, Mexican, Pork, Soups

Chilaquiles is a traditional Mexican dish that typically contains green salsa (tomatillo), red salsa (tomato) or mole sauce that is poured over crisp tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. Because this was mainly a dish to use leftover tortillas and salsa, sometimes leftover meat is added to the mix. Most recipes garnish it with sour cream or crema, shredded queso fresco, raw onion rings and avocado slices. Since chilaquiles is mostly considered a breakfast/brunch dish, it is usually topped with eggs.

I have read lots of different recipes on this and I believe that this is one of those things that some regions and families just make and hold true for themselves. Mexican dishes, regional and family variations are quite common.

My husband grew up eating this recipe that his mom made and called Chilaquiles. They are not from Mexico… I would consider this more of a pork soup, so technically, this is not a true chilaquiles… but don’t tell them that I said that =)

“Chilaquiles”

1 pork butt (this would work well for chicken) heavily seasoned with salt, pepper, onion and garlic powder. Add a couple of cups of beef or pork stock. Cook all day in a crock pot on low for 8 hours or high for 4 hours.
Brown a diced onion and a few cloves of crushed and minced garlic in a large dutch oven.
Add your shredded pork/chicken.
Add one large can of diced tomatoes.
Add 4 small cans of diced green chilies
Add a few shakes of Worcestershire Sauce
Mix in more stock to your desired consistency.
Add in tortilla chips, leftover tortillas, or corn chips
Top with cheese, sour cream, avocado/guacamole, and possibly a nice runny egg for breakfast/brunch

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Chicken Stock

Chicken, Dips, Dressings, and Spreads

Tonight I planned on making a roast chicken Julia (Child) style… I followed the directions to the tee. I usually just wing it and it ends up yummy no matter what. There is the occasional not-done-yet-and-have-to-stick-it-back-in-for-15-more-minutes situations, but usually they turn out perfect and delicious. Case in point…
https://funfoodiefamily.com/2013/10/06/sage-brown-butter-roasted-chicken/

https://funfoodiefamily.com/2013/07/01/white-wine-roasted-chicken/?relatedposts_exclude=1227

Tonight I wanted to do a classic Julia recipe. It was a disaster. I did everything right. The oven thermometer showed the right temperature (I try not to go by the actual reading on the oven…sometimes it is wrong). I filled the cavity with butter and salt. I slathered the outside with more butter and salt… I put it in at 4:30. I followed all the directions and it was still almost raw in the center an hour and a half later. The skin was not brown and crispy. WHAT??? I was hoping it just needed a few more minutes. I didn’t take a picture. What happened????

Then my husband said something that made me feel a bit better about the situation. He said, “Was it defrosted all the way?”

Hmmmm. Well, we did buy it today from the meat section. I didn’t really feel it honestly. The outside seemed defrosted. My almost 4 pound chicken should have cooked in the hour and a half plus time I gave it. I basted it, I talked to it, I gave it a lot of friends to count on to have its back in the oven. It was fool proof! I guess it could be a possibility that Publix had not totally defrosted the bird when I cooked it???? Anyways, I decided to turn a positive in to a negative.

I took the rest of the bird- meat, bones, and all – and added to to my pot. I added all the veggies I cooked with it (potatoes, green beans, onions, garlic, celery, and mushrooms)and added more onion and 1 whole garlic head cut in to pieces. Don’t worry about the skins. They will be drained out. Add whatever you have on hand. Stock is a great way to get rid of leftover or dried out veggies and aromatics in your kitchen. Cook for 2-4 hours. Drain and store in the fridge or freezer. Delicious!

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Weekly Meal Plan 11/24

Weekly Meal Plans

So glad this week is finally here! Thanksgiving Week!!!!! Here is my weekly meal plan for the week.

Sunday- Roasted Chicken, Green beans, potatoes, and mushrooms

Monday- Italian Sausage Baked Ziti with homemade marinara https://funfoodiefamily.com/2013/10/14/italian-sausage-baked-ziti/

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Tuesday- Cheese Stuffed Cheeseburgers
https://funfoodiefamily.com/2013/09/15/cheese-stuffed-cheeseburgers/
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Wednesday- Enchiladas

Beef and Chicken Enchiladas


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Thursday- Turkey, cornbread stuffing, mashed potatoes, green beans with mushrooms and bacon, creamed corn, creamed spinach, sweet potato casserole, squash casserole, cranberry sauce, and rolls

Friday-Sunday Leftovers!!!!