Stuffed Potato Pancakes

Don't you think one of the best things about a Thanksgiving feast, is the leftovers?  I love them eaten cold for breakfast (as in turkey on roll sandwich or pumpkin pie), rewarmed for lunch or dinner, (as in hot turkey and gravy over roll and mashed potatoes and stuffing), or re-made into new meals. I think I look forward to leftovers more than the actual holiday meal itself; Perhaps because it is a meal already fixed and ready to go.  It is like a present to myself.

With a large abundance of turkey and mashed potatoes after Thanksgiving, these two items are a sure thing to get made over.  At our house, left over mashed potatoes are almost always turned into potato pancakes. Sometimes we fix them plain, and  sometimes we jazz them up with cheese, onion and/or some sort of bacon. They are delicious served with eggs, or even just on their own as a meal in themselves. My Mom often made them for us when were little and I have often made them for our family.  In Russia they take the potato pancake idea a little further and stuff it with delicious fillings, such as sauted mushrooms, or ground meat, and then fry them until golden brown. When we adopted our kids ten years ago, my eyes were opened to the many delicious Russian comfort foods, and have loved trying them to please the kids. Here is my own adaptation of "Zrazy" which is the Russian name for this kind of Stuffed Potato Pancakes.

Put mashed potatoes, eggs and flour into a mixing bowl.

Mix together well.

Set aside until the filling is prepared.

Gather together stuffing ingredients: Chopped chicken or turkey, green onions, mushrooms and grated carrots.

Melt a half of a stick of butter in a frying pan. Stir and saute until vegetables are tender.

Put sauted mixture into a measuring bowl ready to fill the potato pancakes.

Create pancakes with one large spoonful of potato mixture on a floured surface to keep from sticking.  If the mixture is still sticky while working with it, add flour as you form your pancake as needed.

Top pancake with a tablespoon of meat mixture.

Fold pancake in half and pinch edges together. Forming and smoothing into a nice shaped pancake.

Take up prepared pancakes and place on  a plate Set to the side while you heat the oil.

Fry 3-4 minutes over medium high heat until well browned on all sides.

(sorry missed the pictures on this one).

Top with fresh green onions and sprinkle liberally with sea salt.

Stuffed Potato Pancakes

Ingredients:
6 cups leftover mashed potatoes
1 1/4 cups all purpose flour, plus extra to dust the pancakes with
2 large eggs
2 cups cooked and chopped Chicken or Turkey
5 or 6 mushrooms, minced

1 carrot, grated
1 garlic clove, minced

5 green onions finely chopped and or 2 TB fresh parsley,  minced
1/2 stick butter
Sea Salt or natural salt and pepper to taste
Flour or breadcrumbs to roll pancakes in before frying
Natural Palm Oil for frying

Instructions:

1. In a large mixing bowl, combine mashed potatoes eggs and flour.
2. Mix well and set to the side while making the filling.
3. Heat a large skillet over medium/high heat.
4. Add butter, Chicken/Turkey and vegetables
5. Saute, and stir until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Place in a mixing bowl to have ready for filling the potato pancakes.
8. Dust a working space with flour.
9. Using a large serving spoon or ice-cream scoop, take up a spoonful of the potato mixture and place it onto the floured surface.
10. Work the potato mixture into a flat circle or oblong.
11. Place a tablespoon of the filling onto the pancake.
12. Fold pancake in half and pinch the edges together, forming a nicely shaped oblong.
13. Roll in flour or bread crumbs. Place on a plate.
14. Repeat until all of the pancakes are made. 
15. Heat a large fry pan (non-stick ceramic is a good choice) with a little oil to cover the bottom of the pan.
16. Once the oil is hot, fry the pancakes until golden brown on each side (about 3 or 4 minutes per side).
17. Place on paper towel covered plate to drain.  Keep warm in a low oven until all is ready.
18. Delicious served with Sour Cream; we also love them with a little hot sauce.

Enjoy!

Cowboy Caviar

I've been making my Hubby of few of his favorites this weekend.  This is one of them.  You probably guessed by the title of this post that this dish is called "Cowboy Caviar".  I love the name don't you?  It is one of those eat off and on through the day sorts of dishes that disappears quickly. It can be served with chips as a bean salsa or as a side dish as a bean salad and it is delicious in either capacity.  It is a hit at "get togethers", and is nice to keep in the fridge to serve to a hungry cowboy with some tortilla chips to take the edge off of a hungry appetite before dinner.  

Here's what you will need: 

1 15 oz can of Black Eyed Peas 

1 15 oz can of Black Beans, 3/4 cup Fresh Corn off the cob or two cobs of corn (Frozen is okay).

1/2 cup red onion, diced

3/4 cup chopped green bell pepper

1 1/2 cups tomatoes, diced (I like to use the little grape tomatoes…but any will work).

1 Pickled Jalapeño  pepper, diced (optional… or you can replace with green chilis).

1 ripe avocado, chopped

6 strips of bacon fried and crumbled

1 cup crumbled feta or chopped queso fresco or cheddar cheese

Cilantro for garnish.

Vinaigrette (recipe follows)

Tortilla Chips

Begin by chopping vegetables, frying bacon and cutting the corn from the cob; Reserve 1 Tablespoon of bacon grease after frying, and lightly and quickly brown the corn.  Set to the side until needed.

Drain and rinse your beans and place in a medium sized serving or mixing bowl.

Add peppers,

Tomatoes, onion and corn,

Avocado,

Cheese,

and bacon.

Stir gently.

Whisk together dressing ingredients.

Drizzle over beans and vegetables. Stir until dressing is well distributed.  

Put into a nice serving bowl.

Enjoy!

I love this as a bean salsa and so does Steve.

Num Num!

Ingredients:
1 (15 ounce) can seasoned black-eyed peas, drained and rinsed
1 (15 ounce) can seasoned or plain black beans or pinto beans drained and rinsed
3/4 cup Fresh Corn off the cob or two cobs of corn (Frozen is okay).
1/2 cup red onion, diced
3/4 cup chopped green bell pepper
1 1/2 cups tomatoes, diced (I like to use the little grape tomatoes…but any will work).
4 or five slices jalapeno pepper slices, diced (optional… or you can replace with green chilis).
1 ripe avocado, chopped
6 strips of bacon fried and crumbled

1 cup crumbled feta or chopped queso fresco or cheddar cheese
Cilantro for garnish.

Dressing:
2 tablespoon olive oil
1 tablespoon white wine vinegar
1  large lime, juiced (or two small limes juiced)
1/2 tsp garlic powder
Salt and pepper to taste

Instructions:

1. Fry up bacon and reserve 1 Tablespoon of drippings.
2. Cut corn from the cob and brown quickly in the bacon drippings; no need to cook thoroughly, allow the corn to remain crisp.
3. Chop remaining vegetables.
4. Gently combine all ingredients except Cilantro.
5. Make dressing by combining all the ingredients and whisking together well.
6. Drizzle the dressing over the bean and vegetable mixture, then stir gently.
7. Garnish with Cilantro.
8. Serve with Corn Chips or as a salad/sidedish.
9. Enjoy!

This makes a nice appetizer for a Holiday.  I'm serving a it up for our Labor Day weekend.

Have a nice Labor Day Weekend Every One!

Quinoa Lentil Salad

Beans or legumes combined with grains make a complete protein,  They also make nice salads, and are perfect in summer to serve as light, cool suppers, or side dishes.  You can easily take extra left over beans of any kind and grains of any kind and combine them with a variety of ingredients; veggies, fruits, cheeses, nuts and a nice dressing; toss together and you have a delicious salad.

I  have come to enjoy Quinoa over the years.  It is a nice variation from brown rice, and is higher in protein, fiber and many vitamins.  This salad is loaded with healthy ingredients and is so refreshing and delicious.

Dice all of your veggies: Tomatoes

Onions

Carrots

Celery

Cucumber

And fresh Basil (or any herbs you like).

Combine in a bowl.

Drizzle with Lemon Juice and Olive Oil.

Gently Toss to combine.

Top with Feta Cheese and serve.

Quinoa Lentil Salad

Ingredients:
1 1/2 cups cooked quinoa
1 1/4 cups cooked lentils
1 1/2 cups chopped tomatoes
1/2 of a medium/small onion, diced
1 clove fresh garlic, crushed and diced
1 carrot, peeled and diced
1/3 cup thinly sliced and diced celery
3/4 cup diced cucumber
1/3 cup fresh herbs, chopped ( I have used parsley, basil and dill, and sometimes a combination).
3 -4 Tablespoons fresh lemon juice
2 Tablespoons olive oil
salt and pepper to taste
1/3 cup feta cheese, crumbled

Instructions:

1. Place quinoa, lentils and all of the chopped vegetables and herbs in a bowl.
2. Drizzle with fresh lemon juice, olive oil and salt and pepper.
3. Toss gently to mix.
4. Top with feta cheese
5. Enjoy!

Enjoy!

Asian Chicken Salad with Peanut Dressing

I made an Asian Chicken Salad the other day when the girls came over.  Asian Salad with Peanut dressing is one of my favorite salads. 

 I have been growing some salad veggies along with my flowers in little pots on my back patio/deck, and they have been making me mull over ideas for salads.  I went to the farmers market on Saturday and got the rest of the veggies I needed.

I washed and dried my vegetables, then prepared the dressing.

Then I was ready to chop and layer the salad.

Chopped Cabbage

Chopped greens

Chopped red onion and sweet red pepper

Snow peas

Chopped chicken breast (pre-cooked)

Sauteed mushrooms

Mandarin organges

Chopped Cilantro

Chopped peanuts

Add Peanut Dressing

Toss together with dressing until all is covered. Serve and Enjoy.

Asian Chicken Salad with Peanut Dressing

Ingredients:
3 cups chopped or shredded cabbage
3 cups chopped salad greens of choice
1/3 - 1/2  red pepper sliced thin (Julienned)
1/8 of a medium sized red onion sliced thin (Julienned)
1 handful of snow peas
2 chicken breasts, poached and sliced (I poached my in shallow liquid and added teriyaki).
5-6 mushrooms, lightly sautéed (I sautéed mine in peanut oil with a few drops of sesame oil added).
1 or 2 fresh Mandarin oranges divided into segments, or a lightly sliced orange with rind removed. Or 1 small can of Mandarin orange segments, drained.
2-3 sprigs fresh Cilantro chopped
1/3 cup chopped roasted peanuts
Peanut Dressing (see below)

Instructions:

1. Prepare ingredients by rinsing, drying and chopping vegetables. Poaching chicken breasts, and sautéing mushrooms
2. Layer Salad in order of listing
3. Drizzle with  dressing
4. Toss and Serve

Peanut Dressing

Ingredients:

2 cloves fresh garlic

1 Tablespoon chopped fresh onion

2 Tablespoons soy sauce

3 Tablespoons sesame oil

2 Tablespoons vinegar (rice vinegar, cider vinegar or wine vinegar are all good)

2 Tablespoons fresh lime juice

1 teaspoon lime zest

3 Tablespoons coconut sugar, sucanat, honey or sweetener of choice

1/4 cup peanut butter

1/4 cup water

Instructions:

1. Place all ingredients into a blender.
2. Blend approximately one minute or until all is smooth.
3. Drizzle over salad.  
4. Enjoy!

 Enjoy~