Showing posts with label potato. Show all posts
Showing posts with label potato. Show all posts
Thursday, March 5, 2015
Thanksgiving Leftovers SundaySupper Featuring Italian Mashed Potato Pancakes
For many people, leftover mashed potatoes are a particular challenge. But...they dont have to be! My tasty Italian Mashed Potato Pancakes transform leftover plain mashed potatoes into a savory Italian delight. Mashed potatoes are the base for these savory pancakes. Theyre flavored with pancetta, mozzarella cheese, and Italian herbs. After being pan-fried to crispy perfection, theyre topped with a homemade quick-cook tomato sauce and Asiago cheese. These versatile potato pancakes can be a side dish, light lunch...or even paired with eggs for a hearty weekend brunch.
Italian Mashed Potato Pancakes
a Weekend Gourmet Original
Ingredients (makes four large pancakes):
- 2 cups cold leftover mashed potatoes
- 1 cup shredded mozzarella
- 2 ounces cooked diced pancetta
- 2 cloves garlic, grated
- 1 tbs. chopped parsley
- 1 tbs. chopped basil
- 1/3 cup grated parmesan [NOTE: I used a parmesan blend flavored with red pepper flakes]
- 1/2 cup all-purpose flour
- 1 egg
- 1 cup Asiago cheese
- 1 tbs. olive oil
- 1 tbs. butter
For the tomato sauce:
- 2 ounces diced pancetta
- 1/2 white onion, chopped
- 2 garlic cloves, minced or grated
- 14-ounce can crushed tomatoes
- 1/2 cup red wine
- 1 tbs. chopped fresh basil
- 1 tbs. chopped Italian parsley
- 1/2 tsp. crushed red pepper flakes
- Salt & pepper to taste
To coat the pancakes:
- 1 cup all-purpose flour
- 1/2 cup grated parmesan
Step 1: Make the tomato sauce by adding the diced pancetta to a large non-stick skillet. Cook over med-high heat, until the pancetta is cooked. Remove half of the pancetta and reserve. Add the onion and garlic and cook 3-4 minutes, until the onion is translucent. Add the tomatoes, red wine, basil, parsley, red pepper flakes, and salt & pepper. Cook to combine and bring to a boil. Reduce heat and simmer for 30 minutes, until the sauce has reduced and thickened.
While youre at it? Check out all of the fabulous Thanksgiving Leftover recipes the #SundaySupper bloggers are sharing today! Theyre sharing ideas for revamping leftover turkey, stuffing/dressing, cranberry sauce, and other side dishes. Theres sure to be something that youll want to try out during the post-Thanksgiving weekend!
Breakfast:
Cranberry Sauce Muffins by The Foodie Army Wife
Leftover Stuffing Breakfast Strata by Ruffles & Truffles
Sweet Potato Casserole Muffins by Magnolia Days
Turkey & Chorizo Breakfast Hash by Brunch with Joy
Italian Mashed Potato Pancakes by The Weekend Gourmet
Cranberry Sauced Corn Bread Muffins by Rhubarb and Honey
Main Dish:
Leftover Pie by Janes Adventures in Dinner
Thanksgiving Leftover Waffles by Foxes Love Lemons
Stuffing Hash by The Girl in the Little Red Kitchen
Turkey Pizza by Meal Diva
Turkey & Caramelized Onion Risotto by kimchi MOM
Turkey with Creamy Mushroom Marsala Sauce by Casa de Crews
Moroccan Turkey Stew by What Smells So Good?
Peruvian Cilantro & Turkey Soup by The Little Ferraro Kitchen
Turkey & Butternut Squash Stew by Cooking Chat
Turkey Kreplach Soup by Panning the Globe
Turkey & Stuffing Crepes by Peaceful Cooking
Cranberry Apple Pecan Chicken Salad by NeighborFood
Herbed Turkey over Cornbread Waffles with Cranberry Sauce by girlichef
Creamy Peanut Gochujang Pasta by Wallflour Girl
Cranberry Sweet Potato Soup by Take A Bite Out of Boca
Turkey Enchilada Pasta Bake by Curious Cuisiniere
Turkey Orzo Risotto by Family Foodie
Turkey Croquettes by Cindys Recipes and Writings
Side Dishes:
Cheesy Mashed Potato Croquettes by Noshing with the Nolands
Whipped Carrots with Sriracha Butter by Healthy Delicious
Cranberry-Balsamic Glazed Cauliflower Wings by Cupcakes & Kale Chips
Parmesan Mashed Cauliflower and Potatoes by Mommas Meals
Cheesy Jalapeño Potato Cakes by Bobbis Cozy Kitchen
Sandwiches:
Cranberry & Turkey Sandwich by The Redhead Baker
Monte Cristo Sandwich by Nik Snacks
Hot Brown Turkey Sandwiches by The Life and Loves of Grumpys Honeybunch
Sprouted Grain Turkey, Cranberry & Brie Panini by Amees Savory Dish
Turkey Cranberry Flatbread by Peanut Butter and Peppers
Condiments & Sauces:
Cranberry Vinaigrette by Nosh My Way
Leftover White Wine Syrup by Food Lust People Love
DIY Yellow Mustard by The Texan New Yorker
Dessert:
Banana Cheesecake with Pecan Graham Cracker Crust by Desserts Required
Cranberry Cream Cheese Bars by That Skinny Chick Can Bake
Gluten-Free Lemon Cake by Hezzi-Ds Books and Cooks
Spiced Cranberry Sauce Buckle by The Wimpy Vegetarian
Cocktails & Drinks:
Cranberry Orange Crush by The Messy Baker
Cranberry Bellini by A Kitchen Hoors Adventures
Be sure to join the #SundaySupper conversation on Twitter today!We tweet throughout the day and share recipes from all over the world. Our weekly Twitter chat starts at 7 p.m. ET/6 p.m. CT. Simply follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, please visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Saturday, February 14, 2015
Halloween Spookyfood with Friedas Produce Featuring Spicy Purple Sweet Potato Oven Fries with Green Goo Dipping Sauce
Spicy Purple Sweet Potato Oven Fries
with Green Goo Dipping Sauce
adapted from Frieda’s…and a Friend’s Spicy Ranch
Ingredients for 2-3 servings:
For the oven fries:
- 1 large Stoke’s purple sweet potatoes, peeled
- 2 tbs. olive oil
- 1 tsp. finely chopped parsley
- 2 cloves garlic, finely minced or grated
- 1 tsp. dried cilantro
- 1 tsp. chili powder
- Sea salt and cracked black pepper to taste.
For the Green Goo Dipping Sauce:
- 8 ounces light sour cream
- ½ cup mayo
- 1 packet ranch dip mix
- 2 tbs. chopped cilantro
- 1 jalapeno, seeds and membranes removed
- 3 green onions, cut into rough pieces
- Juice of 1 lime
- 2 tbs. water
- 1 tbs. olive oil
Directions:
Step 1: Preheat oven to 400. Line a large rimmed baking sheet with foil or parchment; set aside. Cut the sweet potato into matchstick pieces 1/2-inch wide. For even cooking, try to get the pieces even thickness. Combine the olive oil, parsley, garlic, cilantro, and chili powder in a large bowl. Add the sweet potatoes and toss to evenly coat with the seasoned oil.
Step 2: Arrange the sweet potato fries on the rimmed baking sheet and sprinkle with salt & fresh ground pepper to taste. Bake for 20 minutes, then carefully flip them with a spatula. Add salt & pepper to the other side of the sweet potatoes and cook for an additional 10-15 minutes. The sweet potatoes should be browned and cooked through.
Step 3: While the sweet potato fries bake, prepare the dipping sauce. Add the water, olive oil, and lime juice to a blender or small food processor. Top the liquid ingredients with the cilantro, jalapeno, and green onions. Process until the ingredients form a green puree. Add the sour cream, mayo, ranch dip mix, and green puree to a large mixing bowl. Stir well to combine and spoon into a bowl – I used a small metal “trick or treat” bucket from Dollar Tree!
Step 4: To serve, place the sweet potato fries on a colorful Halloween platter. The plastic spiders I inserted among the fries are totally optional, but theyre a fun surprise when you bring the fries to the table! Serve the sweet potato fries with the container of “green goo” on the side for dipping.
This is such a fun Halloween side – but it can be enjoyed anytime of the year! The sweet potato fries are lightly crispy, with a bright purple interior. The spice level is moderate, allowing the mellow sweetness of the potatoes take center stage. And the “green goo”? It provides an amazing burst of flavor! It’s moderately spicy and a little tangy -- with the familiar flavor of ranch shining through.
If you prefer your dip on the milder side, use only half of a seeded jalapeno – or leave it out all together. I won’t tell! The leftover "green goo" also makes an excellent dip for crispy tortilla chips. I also like to use it as a spread on top of chicken sandwiches or cheeseburgers. I hope youll give this fun recipe a try for Halloween...and let me know how your friends and family enjoy it!
Disclosure: Friedas provided me with Stokes purple sweet potatoes to facilitate this post. All opinions expressed are solely my own.
If you prefer your dip on the milder side, use only half of a seeded jalapeno – or leave it out all together. I won’t tell! The leftover "green goo" also makes an excellent dip for crispy tortilla chips. I also like to use it as a spread on top of chicken sandwiches or cheeseburgers. I hope youll give this fun recipe a try for Halloween...and let me know how your friends and family enjoy it!
Disclosure: Friedas provided me with Stokes purple sweet potatoes to facilitate this post. All opinions expressed are solely my own.
Tuesday, February 10, 2015
Celebrating SundaySupper July 4th Fun Featuring Texas Creole Crawfish Potato Salad
This week’s #SundaySupper features everything you need to whip up a fun and delicious July 4th meal...from side dishes to main dishes to festive desserts. Think of your #SundaySupper bloggers as your one-stop shop for fantastic holiday-themed recipes! My contribution to the virtual cookout is a modern spin on an American classic: potato salad. Dont get me wrong: I LOVE potato old-fashioned potato salad. But...this time, I wanted to do something a bit different. Michael found a great recipe and showed it to me earlier this week...which usually means that he wants me to make the dish.
When I took a look, I was onboard in a split second. Try this on for size: Texas-Creole Crawfish Potato Salad. This recipe is my take on a recipe from Brennan’s Houston. Its one of my favorite restaurants of all time, and they really have an inventive way of combining Texas and Louisiana Creole flavors in delicious ways! I made a few tweaks to their recipe to suit our taste buds. I subbed cornichons (French baby pickles) for pickled okra, because that’s one veggie we no can do at Casa Garcia. I also left out the bell pepper since I cant eat it unless its cooked really well. Feel free to add 1/2 cup of chopped bell pepper if you like it.
To compensate for these changes, I upped the amount of boiled eggs and cooked bacon...so I hope all is forgiven. This defininitely ain’t your Mama’s potato salad, but it sure is good! It has just enough classic potato salad ingredients to taste familiar: boiled eggs, tangy pickles, and celery. Then? It takes a sharp detour with Cajun-spiced crawfish tails, sauteed shallot, and bacon. I know some of you might be skeptical, but sometimes different is good...
When I took a look, I was onboard in a split second. Try this on for size: Texas-Creole Crawfish Potato Salad. This recipe is my take on a recipe from Brennan’s Houston. Its one of my favorite restaurants of all time, and they really have an inventive way of combining Texas and Louisiana Creole flavors in delicious ways! I made a few tweaks to their recipe to suit our taste buds. I subbed cornichons (French baby pickles) for pickled okra, because that’s one veggie we no can do at Casa Garcia. I also left out the bell pepper since I cant eat it unless its cooked really well. Feel free to add 1/2 cup of chopped bell pepper if you like it.
To compensate for these changes, I upped the amount of boiled eggs and cooked bacon...so I hope all is forgiven. This defininitely ain’t your Mama’s potato salad, but it sure is good! It has just enough classic potato salad ingredients to taste familiar: boiled eggs, tangy pickles, and celery. Then? It takes a sharp detour with Cajun-spiced crawfish tails, sauteed shallot, and bacon. I know some of you might be skeptical, but sometimes different is good...
Texas-Creole Crawfish Potato Salad
adapted from Brennans Houston
Step 1: Boil 1 lb. potatoes and two large eggs in salted water. I used a package of Dutch yellow peewee potatoes, but fingerlings or Yukon gold potatoes would work well too. While the potatoes and eggs cook, make the dressing. Combine the following ingredients in a large measuring cup: 2/3 cup mayo, 1/4 cup Creole mustard (Zatarains is good), the juice of half a lemon, and 1/4 cup pickle brine. Whisk to combine and set aside.
Step 2: Cook 3 slices applewood bacon until crispy and crumble; set aside. Drain the grease from the pan and add 1 tbs. olive oil. Saute 1/3 cup sliced celery and 1/2 cup diced shallot for a few minutes...until they are softened a bit, but still a bit crunchy. Set aside to cool. Add 1 more tbs. olive oil to the pan and add 1/2 pound crawfish tails and 1 tbs. Cajun seasoning. Cook until heated through over med heat.
Step 3: When the potatoes and eggs are cooked, cool. Peel and dice the cooled eggs and set aside. Place the cooled potatoes in a large bowl and cut into bite-sized pieces. Add the reserved shallot, celery, and bacon. Then, add 1/3 cup sliced cornichons, 3 sliced green onions, and the cooked crawfish.
Step 4: Pour the dressing over the top and stir well to combine. Cover and refrigerate for a few hours to let the potato salad chill...and the flavors to combine. Serve as a side dish, or as a light Summer supper.
Oh. My. This unique potato salad is OUT of this world!! The earthy potatoes, creamy and tangy dressing, spicy and sweet crawfish, and smoky bacon work perfectly together...and I LOVED the shallot and cornichons. Every bite of this potato salad featured a slightly different flavor and texture profile, depending on what was on the fork. Truth told, I couldve eaten the entire bowl of this potato myself, but I shared with Michael since hes the one who found the recipe!!
If you want to join in the weekly fun, all you have to do is visit our founder Isabel from Family Foodie and let her know you want to take part in our group. We will be sharing our featured recipes all afternoon via Twitter, Facebook, Pinterest, and Instagram. Then, well be having a live chat on Twitter at 530 EST. Use the hashtag #SundaySupper, and come join in on the fun. While youre at it, take a look at all the fabulous recipes my fellow #SundaySupper bloggers are sharing! We look forward to spending time Around the Family Table with you!!!
Main Dishes:
- Tender & Sweet Crockpot Brisket Juanita’s Cocina
- Savory Patriotic Chicken Kabobs Big Bear’s Wife
- Firecracker Salmon Rolls Comfy Cuisine
- Red, White & Blue Grilled Pizza Momma’s Meals
- Baby Back Ribs with Balsamic Peach BBQ Sauce Damn Delicious
- Bubblin’ Brown Sugar Baby Back Ribs In The Kitchen With KP
- Buttermilk Oven Fried Chicken The Girl in the Little Red Kitchen
- Grilled Hawaiian Teriyaki Beef Mrs. Mama Hen
- Cantaloupe and Prosciutto Salad with Perfectly Grilled Chicken and Potatoes Daddy Knows Less
- Texas Smoked Brisket Doggie At The Dinner Table
- Grilled Chicken in a Blueberry BBQ Sauce Small Wallet Big Appetite
- Chicken Burgers with Curried Cabbage Slaw-Indian Soni’s Food for Thought
- Finger Foods for the Fourth Pescetarian Journal
- Grilled Pork Satays with Peanut Sauce Tora’s Real Food
Salads and Sides:
- Southwestern Corn and Black Bean Salad Supper for a Steal
- Roasted/Grilled Asparagus with Parmesan Katherine Martinelli
- Patriotic Ranch Potato Salad The Meltaways
- Roasted Red Pepper & White Bean Salad Are you hungry
- Texas-Creole Crawfish Potato Salad The Weekend gourmet
- Spicy Italian Peppers in Sauce What Smells so Good?
- Sangria Fruit Salad Cindy’s Recipes and Writings
- Stuffed Black Olive Cookistry
- Mexican Quinoa Salad with Creamy Avocado Dressing Dinners Dishes and Desserts
- Low Fat Pasta Salad Basic and Delicious
- Bean Salad with Pickled Vegetables Diabetic Foodie
- Tomato and Mozzarella Appetizer Family Foodie
Desserts:
- Red White & Blueberry Ricotta Cupcakes Sue’s Nutrition Buzz
- Red Velvet Brownies Magnolia Days
- S’mores Pastries Daily Dish Recipes
- Red, White and Blue Firecracker Cupcakes Chocolate Moosey
- Caramel-filled Vanilla Cupcakes with Vanilla Bean Buttercream The Messy Baker
- Strawberry and Cream Cake Cupcakes and Kale Chips
- White Chocolate Berry Tart Vintage Kitchen Notes
- Red White and Blue Coconut Rum Cake Family Spice
- Individual Red White and Blue Triffles Chelsea’s Culinary Indulgence
- Mini Carrot Cakes Mama’s Blissful Bites
- Plum and Apple Pies Cositas Bonitas
Fabulous Wine Pairings by Martin from ENOFYLZ
Sunday, February 1, 2015
Idaho� Potatoes SundaySupper Potato Salad Possibilities…Featuring Ciao Bella Potato Salad
This week’s #SundaySupper is sponsored by The Idaho Potato Commission, a platinum sponsor for this year’s Food and & Wine Conference. They challenged us to come up with creative Potato Salad Possibilities using Idaho® potatoes and share our recipes here. I’m so excited to take part in this week’s theme, because I love making potato salad when the weather turns warm! It ‘s a dish that’s perfect for BBQs and potluck celebrations. I love a batch of old-fashioned potato salad as much as the next person…but sometimes? I like to mix it up and do something completely different. Today I’m featuring Ciao Bella Potato Salad, an Italian spin on an American picnic classic.
This flavorful potato salad features Idaho® russet potatoes, cooked pancetta, mozzarella pearls, and sautéed shallot. Everything’s tossed with a luscious dressing flavored with creamy mascarpone, pesto, and parsley. The pesto provides tons of flavor, as well as a lovely green color, to the finished dish. It’s the perfect side dish for roasted chicken or just about any grilled meat or seafood. Get ready to send your taste buds through the roof!
Ciao Bella Potato Salad
a Weekend Gourmet Original
Ingredients:
- 2 lbs. Idaho® russet potatoes, peeled and cut into bite-size chunks
- 4 ounces pancetta, finely diced and cooked
- 4 ounces fresh mozzarella pearls
- 2 shallots, thinly sliced
- 1-2 tbs. olive oil
- Salt & pepper to taste
For the dressing:
- 8 ounce container mascarpone
- ½ cup milk
- ½ cup prepared pesto
- 1 tbs. finely chopped Italian parsley
- Salt & pepper to taste
Directions:
Step 1: Add the diced potatoes to a large pot of salted water. Bring to a boil and cook, uncovered, until the potatoes are tender. I boiled mine for approximately 15 minutes, and they were perfectly tender. While the potatoes cook, you have a pocket of time to crisp the pancetta and sauté the shallots in the olive oil. When the potatoes are done cooking, drain them well in a colander.
Step 3: Toss everything together until the salad ingredients are combined and evenly coated with dressing. Serve at room temperature, or refrigerate until chilled if you prefer – the salad is delicious either way. Place the potato salad in a pretty serving bowl and place in the middle of the table so everyone can dig in!
Do you have a killer creative potato dish of your own that youd like to share? Then, be sure to enter the Idaho® Potatoes recipe contest! Between now and June 27th, enter to share your best original recipe that re-imagines breakfast potatoes…and you could win some really fun prizes! The First Place Winner will receive some fabulous prizes, including: a $500 gift card and reimbursement for their full conference pass to the Food and Wine Conference in Orlando this July. The winning recipe will also be the featured side dish of the conference, and it may even be featured at the Idaho® Potato website! What are you waiting for? Go enter now…and good luck! For more great potato recipes, be sure to follow the Idaho Potato Commission’ social media sites: - Twitter: http://twitter.com/idahopotato
- Facebook: http://facebook.com/famousidahopotatoes
- Pinterest: http://pinterest.com/idahopotato
- Instagram: http://instagram.com/idahopotatoes
Speaking of great recipes, be sure to click the links below to check out all of the creative potato salad recipes that today’s #SundaySupper contributors are sharing! Theres something for every taste, and Ive got my eye on a couple for possible inclusion in my Memorial Day menu next weekend! I hope youll join the #SundaySupper conversation on Twitter later today too. Our weekly chat starts at 600 CST -- simply follow the #SundaySupper hashtag on Twitter and remember to include it in your tweets to join in on the chat. Want to join the #SundaySupper movement? Its so easy -- just click this link: Sunday Supper Movement.- Asian-Style Potato Salad by NinjaBaking.com
- BLT Potato Salad Stacks by Magnolia Days
- Chipotle Bacon Potato Salad by Peanut Butter and Peppers
- Ciao Bella Potato Salad by The Weekend Gourmet
- Creamy Pesto Idaho® Fingerling Potato Salad by In The Kitchen With KP
- Deconstructed Potato Salad with Smoky Fingerlings by Shockingly Delicious
- Italian Potato Salad by Chocolate Moosey
- Leichter Kartoffelsalat (German Summer Potato Salad) by The Foodie Army Wife
- Lentil and Fingerling Potato Salad w/ Warm Bacon Dressing by girlichef
- Nonas Potato Salad by Webicurean
- Parsley Pesto Potato Salad by Alidas Kitchen
- Peruvian-Style Potato Salad by Foxes Love Lemons
- Potato Cucumber Salad {Kartoffel-Gurken Salat} by The Not So Cheesy Kitchen
- Roasted Balsamic Rosemary Potato Salad by Melanie Makes
- Roasted Fingerling and Asparagus Potato Salad by The Girl In The Little Red Kitchen
- Roasted Potato Salad with Parsley and Arugula by Hip Foodie Mom
- Salmon Asparagus Potato Salad by Family Foodie
- Southern Style Potato Salad by Hezzi-Ds Books and Cooks
- Tzatziki Potato Salad by Kudos Kitchen By Renee
- Zesty Potato Salad with Bacon and Green Onions by Ruffles & Truffles
Disclosure: This post is sponsored by the Idaho Potato Commission. All opinions are my own.
Saturday, January 31, 2015
Hash Brown Potato Pancakes
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| Hash Brown Potato Pancakes |
We used to love to make potato pancakes with our leftover mashed potatoes as a kid and they were goooood. This new spin on them, though, I think is even better.
Idaho russet potatoes, Monterey Jack cheese, fresh green onions, bright red bell peppers AND a little crispy pancetta thrown in just for good measure (okay, for good taste).
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| This is the pre-packaged pancetta I often buy at Gelsons, or you can go to the deli counter and have them slice it for you |
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| cooked pancetta, red bell pepper, green onions, Idaho russet potato, eggs, garlic |
Serves 6 (serving size one 5-in pancake)
Ingredients:
2 medium to large size Idaho russet potatoes, peeled and shredded
10 pieces of thinly sliced pancetta, cooked (or cooked bacon or ham)
1 cup shredded Monterrey Jack cheese
2 large cloves garlic, minced
1/2 red bell pepper, diced
3 green onions, chopped (green and white parts)
3 eggs, beaten
1 teaspoon kosher salt
lots of fresh cracked pepper
2 Tablespoons canola oil, plus more if needed
creme fraiche or sour cream, for garnish
fresh chives, for garnish
In large bowl mix together potatoes, pancetta, cheese, garlic, bell pepper, onions, eggs, salt, and pepper using your hands.
Heat skillet over medium high heat and add oil. Form patties and place in hot skillet. Cook approximately 1-2 minutes per side or until browned. Do not overcrowd pan and work in batches until done.
As you remove patties place on paper towel-lined plate to absorb any excess oil or moisture. Use paper towels in between layers as you stack them on the plate.
Serve with a dollop of creme fraiche or sour cream, and chives if desired.
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| use your shredder/grater attachment for your food processor and it will grate the potatoes in a few seconds (if you dont have a food processor, grate by hand using a box grater) |
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| mixture ready to be formed into patties and fried |
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| frying patties |
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| cheesy and yummy! |
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