Left over mashed potatoes make a wonderful Cheesy Potato Pancake that can be served alongside fried eggs. Sunday morning heaven on a plate.
I realize that I haven’t posted many breakfast recipes although it is one of my favorite meals on the weekends. Around here Sunday morning is an excuse to eat eggs and home fried potatoes and my husband does not like skipping this ritual. In the cold months of winter I especially find a lot of comfort in fried eggs, potato hash and the fireplace on Sunday morning. It’s the one day of the week when Briana can play in her pajamas while Kurt and I relax and watch NFL Sunday Countdown. I love Sundays!
I tend to make extra mashed potatoes whenever mashed potatoes are part of weekday dinner. I save leftovers especially for Sunday.
Of course I had to make extra on Thanksgiving as well. I knew then exactly what I was going to do with them come Sunday morning, Cheesy Potato Pancakes.
I hope you all had a great Thanksgiving! We spend the day decorating, cooking and watching football. The tree is up and house has been decked. The only thing left to decorate is the outside of the house. I am such a cheese ball when it comes to the holidays. I love Christmas music, wrapping presents and my Christmas tree. This year Briana was really into helping to decorate it and that makes me really happy. The only thing left is finish my holiday shopping.
Have you started your holiday shopping yet?
- 3 cups leftover mashed potatoes, chilled
- 1 egg
- ¾ cup flour (more if needed)
- ½ cup shredded cheddar cheese
- 2-3 tbsp canola oil, for frying
- Mix all ingredients together, except for oil. The mixture should be slightly sticky but not wet. Add more flour if necessary.
- Roll into 10 balls. Press to form a pancake.
- Preheat oil in a skillet, fry pancakes without overcrowding about 3 minutes on each side until golden brown.
These days when it’s bone chilling cold outside I especially enjoy a good bowl of soup. Pumpkins on porches, shorter days and frigid temperatures bring soup to the menu. In anticipation of the big meal this week soup can be an inexpensive, nutritious and healthy dinner option.
My Roasted Fennel & Butternut Squash Soup is delicious and only takes a few ingredients to make, most of which you already have on hand. Any dish I can make with only a few items is a winner in my book. I loved it so much that I decided to add it to the Big Dinner as well. The bright orange color from the squash adds lots of earthy decor to the Thanksgiving table as well as make a great appetizer.
It’s amazing what roasting fennel and butternut squash does to this recipe. The caramelization of the vegetables adds a level of sweetness and the smell that fills the house is insanely comforting. Roasting the veggies first is a necessary step so don’t skip it. I spend good part of the afternoon trying to come up with other combinations that I can roast and turn into soup. Stay tuned! More delicious recipes coming your way.
By the way, this soup is kid approved as well. My now six year old loved it and that my friends, is the best reward. When Briana eats her veggies I am one happy mama.
With a belly full of delicious Roasted Fennel & Butternut Squash Soup I wish you and your families a Happy Thanksgiving.
- 2 tbsp extra virgin olive oil
- 1 medium butternut squash, peeled, seeds removed, cubed into 1 inch pieces
- 1 fennel bulb, green part removed and discarded, cut into 2 inch pieces
- 1 onion, chopped
- 1 garlic clove, minced
- 4 cups chicken stock
- ½ tsp thyme
- pinch of nutmeg
- ¼ cup fat free half & half
- Preheat the oven to 425 degrees. Toss squash and fennel with 1 tbsp of olive oil, season with a little salt, spread on a baking sheet and roast for 15-20 min.
- Heat the rest of the olive oil in a heavy soup pot, add onion, garlic and thyme. Saute until the onion is softened.
- To the soup pot add roasted vegetables and chicken stock. Bring to a boil, reduce heat and simmer for 10 more minutes.
- Season with nutmeg.
- Transfer vegetables with some stock to the blender and blend until smooth.
- Return to the pot and stir in half & half.
I love having my personal guinea pig at home. Kurt will eat anything I make him, lucky for him I am such a good cook. Lucky for me he isn’t picky. I think one of the biggest reasons our marriage works so well is that I feed him yummy stuff. My grandma always says “A way to a man’s heart is through his stomach” and boy is she right.
This scrumptious sauce is a vegetarian twist on a classic Bolognese sauce. I dare you to try it and not fall in love with it. A traditional Bolognese is made with variety of meats but trust me you won’t miss the meat once you give this recipe a try. It’s loaded with layers of flavors from vegetables like eggplant, mushrooms and peppers so you won’t be left feeling guilty about going back for seconds.
This is also great dish to make when feeding the crowd. A big pot of Vegetarian Bolognese Pasta with parmesan cheese, garlic bread and a glass of wine is a sure way to satisfy your guests.
Looks delicious, doesn’t it?
I think I know what I’m making for dinner tomorrow – again!
- 1 onion
- 3 carrots
- 1 red bell pepper
- 3 garlic cloves
- 1 small eggplant, cubed
- 1 small package mushrooms, sliced
- ¼ cup shitake mushrooms, rehydrated, save liquid
- 3 tbsp tomato paste
- 1 tsp fresh rosemary, chopped
- 1 tbsp cream cheese
- ½ cup red wine
- salt & pepper to taste
- 2 tbsp extra virgin olive oil
- ¾ lb pasta, such as rigatoni or shells (hold the sauce better)
- grated parmesan cheese for serving
- Place shitake mushrooms in a small bowl, cover with hot water and let sit while you’re preparing the rest.
- Place onion, carrots, garlic and bell pepper in a food processor. Pulse until finely chopped but still chunky.
- Heat olive oil in a pan over medium heat. Add vegetables and fresh rosemary. Saute until softened, about 5-7 minutes. Season with salt.
- Stir in eggplant and fresh mushrooms, cook another 5 minutes, stirring frequently to prevent burning.
- Bring a pot of salted water to a boil and cook pasta according to package directions, about 8-10 minutes. Drain.
- Now add tomato paste, red wine, shitake mushrooms and their liquid. Season with salt and pepper to taste. Cook on low for 10 minutes until the liquid reduces by half.
- Stir in cream cheese, mix well to combine. Add a little pasta water if necessary to moisten the sauce.
- Combine bolognese sauce and pasta, stir well. Serve with parmesan cheese.
Easy one pan cod stew in under 30 minutes. Fresh, delicious and healthy.
Hey guys, guess what?
I started shopping for the Holiday’s today.
I never start this early but this year I promised myself not to allow the insanity get the best of me. I figured that if I start now, I can thoroughly enjoy the spirit of Christmas. In the past I always waited till the last minute, finding myself going crazy looking for that special toy.
Not this year!
The recipe I am about to share with you was born out of my forgetfulness. Yes, you read that right. I was going to be making my Cod Baked with Chorizo & Cannellini Beans, but forgot to buy chorizo. Most of the time I hate when that happens, but not this time.
This dish is sort of a mix between Bouillabaisse and Cioppino. Best of all it’s really good.
I also made a fresh parsley garnish to go along with this stew. Finely chop a handful of fresh parsley, mix in a little olive oil and chili garlic paste. Stir to combine. It should be the same consistency as a Chimichurri. This garnish adds wonderful fresh flavor to the entire dish. I strongly recommend making it.
- 1 tbsp extra virgin olive oil
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 2 sprigs of fresh rosemary, finely chopped
- 1 tsp red pepper flakes
- ½ tsp fennel seeds
- ½ 14 oz can no salt added diced tomatoes, preferably organic
- 3 medium potatoes, peeled and quartered
- ¼ cup white wine
- 1¼ cup chicken stock
- 1 lb cod filets, cut into large chunks
- salt and pepper to taste
- In a heavy pot or a Dutch oven, heat olive oil over medium heat, add shallot and garlic and cook about 3 min.
- Add red pepper flakes, fennel seeds and fresh rosemary. Allow to cook another minute to release the flavors.
- Pour in wine and bring to a boil.
- Add potatoes, diced tomatoes and chicken stock. Season with salt and pepper. Cook over medium low heat until the potatoes are fork almost fork tender, about 7 minutes.
- Gently nestle the cod filets into the pot and simmer undisturbed another 10 minutes.
- Serve with the fresh parsley garnish (recipe in the post)
I love football Sunday’s!
A typical Sunday in our house is filled with NFL ticket on every TV, with laptops and IPads following 6 of Kurt’s teams and one of my teams. Though I am new to the whole fantasy football hobby, our household is not. Mu husband has followed fantasy football for 13 years and is now the commissioner to one of his leagues.
All the love for football isn’t complete without love for football food. After all watching football without good eats is sort of torturous. Can you imagine going to a game day party and having tea sandwiches? I don’t think so. And while we eat pretty healthy most of the week, come Sunday I allow myself to indulge. There is nothing wrong with making yourself happy.
Loaded nachos are one of my favorite snacks to have while watching the game. There are so many ways to make this dish. This time I made it using leftover pulled pork, the recipe for which I’ll be sharing with you soon. Of course, if you don’t have pulled pork, left over shredded chicken would make a good substitute. I prefer to cook things from scratch if I have time so I made my own refried beans as well. You can use canned if you’d like.
- Favorite brand tortilla chips
- ½ cup refried beans (store bought or homemade)
- 4 tbsp reduced fat sour cream
- A few dashed of Cholula or Tapatio Hot Sauce
- ¼ cup shredded Mexican cheese blend
- ½ cup leftover pulled pork (or leftover shredded chicken)
- 1 tomato, medium dice
- ¼ onion, diced small
- 2 pickled jalapenos, sliced (juices preserved)
- 1 tsp fresh cilantro, finely chopped
- Guacamole (optional)
- Add refried beans to a small sauce pot. Allow the beans to warm up over low heat. Remove from heat, stir in sour cream, hot sauce and mix well. Set aside.
- In a small bowl, combine tomato, onion, 2 tbsp reserved jalapeño juice and fresh cilantro. Mix well. Set aside.
- Arrange tortilla chips in a baking dish, top with refried beans mixture, pulled pork and cheese. Bake at 350 degrees until the cheese is melted.
- Top with salsa, sour cream, sliced jalapenos and guacamole.