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Thursday, March 5, 2015

Thanksgiving Leftovers SundaySupper Featuring Italian Mashed Potato Pancakes

I think Im in denial that Thanksgiving is less than a week away...in my mind, we just celebrated Halloween! However, the calendar definitely tells me otherwise. Were headed home to Houston to spend the long holiday weekend with our families, which is always a good time. Thanksgiving is all about time spent with family and friends...and enjoying lots of good food! If youre like us, we end up with lots of turkey and other dishes left after the big feast. A big plate of Thanksgiving leftovers is great...but they get a little tired after a meal or two. Today, the #SundaySupper group is sharing fantastic recipe ideas to repurpose those Thanksgiving leftovers into tasty treats! Our hostess is Jennie from The Messy Baker Blog.

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

Directions:
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.

Step 2: To make the potato pancakes, add the mashed potatoes, mozzarella, parmesan, reserved pancetta, parsley, garlic, basil, flour, and egg. Using pristinely clean hands, throughly combine the ingredients. Shape the mixture into four large (or 6 smaller) pancakes. Add the coating ingredients to a shallow bowl. Dredge each potato pancake in the seasoned flour.

Step 3: Heat the butter and olive oil in a large non-stick skillet over medium heat. When the oil mixture is bubbly and the skillet is hot, carefully add the pancakes. Cook for approximately 5 minutes, until the pancakes are crusty and golden. Use a pair of spatulas to carefully flip the potato pancakes over. Theyre pretty fragile, so dont panic if they fall apart -- simply push them back into a round with the spatula.

Step 4: Cook the pancakes an additional 5 minutes, until the other side is crusty and golden brown. Flip twice more, cooking an additional 2-3 minutes per side. You want both sides of the cake to be crispy and dark golden brown. Carefully transfer 1-2 pancakes to a plate. Spoon some of the tomato sauce on top, then sprinkle with shredded Asiago cheese.

These savory pancakes turn leftover mashed potatoes into a delicious Italian dish! Theyre crispy on the outside, but remain perfectly creamy on the inside. Each bite contains a bit of melted mozzarella and a subtle basil flavor. With pancetta in both the pancakes and the hearty tomato sauce, each bite has a smoky background flavor. The sprinkle Asiago on top takes the entire dish over the top. If you find yourself with a mountain of leftover mashed potatoes next weekend, I hope youll give these flavorful potato pancakes a try!

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

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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.

A Simple and Elegant Thanksgiving Appetizer Creamy Chicken and Cranberry Puff Pastry Bites

I’m still shaking my head in disbelief that Thanksgiving is NEXT WEEK! It seems like it was just Labor Day, and now the holidays are nearly upon us again. This year, we’re headed to Houston for a quickie overnight trip to celebrate and watch the Texans-Lions game with family. That means I’m not cooking the big meal this year…but I plan to take an easy appetizer to share with everyone. It needs to be simple to make but pack a lot of Wow Factor. I found just the thing in a cookbook from Philadelphia Cream Cheese: Creamy Chicken and Cranberry Puff Pastry Bites. Using frozen puff pastry and other convenience products saved me a ton of time, but I promise the end results will have everybody talking.

One of my favorite holiday secrets is puff pastry…I always have a package in my freezer. It saves a ton of time in the kitchen, and the results are always perfect: golden brown and crispy! These little bites take about 15 minutes to assemble and bake for 15 minutes, so you can have them plated and ready to feed a hungry crowd in about 30 minutes! These are simple, but elegant appetizers…and the cranberry sets the mood for the upcoming meal! I made two minor additions to the original recipe: I sprinkled the puff pastry squares with dried chives and parsley, and I sprinkled some chopped California walnuts on top for extra crunch and flavor. Let me show you just how simple they are to whip up.

Creamy Chicken and Cranberry Puff Pastry Bites

adapted from Spread a Little Joy

Step 1: Preheat oven to 400. Spread half a package of puff pastry dough on a large cookie sheet covered with parchment paper or a Silpat. Cut the puff pastry into 12 squares. Sprinkle each square with dried chives and parsley.

Step 2: Add a dollop of whipped Philadelphia Cream Cheese to each square -- about 1.5 tsp. Top with shredded rotisserie chicken breast and whole-berry cranberry sauce. Finally, sprinkle some chopped California walnuts on top of each pastry.

Step 3: As you can see above, some of the juice from the cranberry sauce leaked onto the puff pastry. Drain it as well as possible, but dont worry if it drains like some of mine did...itll still bake up nice and golden. Bake for approximately 15 minutes, until the puff pastry is golden. Turn the pan around halfway through the baking time to ensure even browning. The cream cheese is lava-hot when the pan comes out of the oven, so make sure to let the bites cool for a few minutes before serving.

This is my kind of appetizer: simple to make, great presentation, and lots of flavor. A few simple ingredients combine to make a perfect little bite: warm cream cheese sweet-tart cranberries, and toasted walnuts combine really nicely with the roasted chicken. The puff pastry cooks up golden and crispy, making a great base. I loved this flavor combo, and the squares look so pretty on the plate. If you like brie en croute, this will be right up your alley! I hope that appetizer makes an appearance on your Thanksgiving menu next week...let me know if you try it!

SundaySupper Thanksgiving Leftover Edition Featuring Turkey Mornay Open Faced Sandwiches

This week, the #SundaySupper food bloggers are focusing on amazing Thanksgiving leftovers...what to do with the "remains of the day" so to speak. Weve got a wide variety of creative recipes to share today! My contribution to the fun is one of my familys favorite holiday comfort foods: my Grandma Texenes Turkey Mornay Open-Faced Sandwiches. We all look forward to eating these delicious sandwiches each holiday season: toasted bread topped with chopped broccoli, shredded turkey breast, homemade cheese sauce, bacon, and melted cheese. Ive never actually made these sandwiches myself before, so I figured it was high time I did! Every single time I eat Turkey Mornay, I smile and remember Moms mother, my Grandma Texene.

Despite her name, my Grandma Texene was actually born and raised in Wisconsin. Given her name, I suppose it was fate that she ended up in Texas as an adult. She was elegant and well-traveled, and I adored her! Im convinced that my love of travel, good food, and wine comes directly from her. She was just under 5 feet tall with bleached-blonde hair...when I was a girl, she drove a yellow Firebird. She smoked Parliament cigarettes and wore Chanel No. 5, and she slept in a round bed. Not any round bed mind you, but one with a yellow velvet headboard! Above the bed were painted formal portraits of her and my Grandpa Bob, and she always had a poodle companion with painted toenails. Shes been gone for more than 20 years now, but her memory lives on each time I enjoy this delicious sandwich!

Turkey Mornay Open-Faced Sandwiches

adapted from Texene Everhart

Step 1: Cook 3-4 slices of applewood bacon and crumble into bite-sized pieces; set aside. Make the cheese sauce as follows: melt 2 tbs. butter in a large saucepan over medium heat. Add 2 tbs. flour and whisk until incorporated. Cook for 1 minute, then add 1 1/4 cups milk and 1 1/4 cups chicken stock to the pan. Add salt and pepper to taste.

Whisk well to combine and turn heat to med-high. Bring the sauce to a boil, then reduce heat to med-low. Cook for 6-7 minutes, until thickened, whisking every minute or so. Remove the saucepan from heat and completely whisk in 1 cup of cheese. I used 1/2 cup shredded Velveeta for smoothness and 1/2 cup shredded co-jack for a sharp contrast.

Step 2: Preheat oven to 425. Place 4 slices toasted Texas Toast on a baking sheet lined with parchment. Drizzle with some of the cheese sauce, then top with approximately 1/2 cup cooked frozen chopped broccoli. Combine 2 cups of the cheese sauce with 3 cups shredded leftover turkey breast. Mound 1/2 cup of the turkey on top of the broccoli. Top each sandwich with 1/4 of the bacon pieces and 1/3 cup shredded co-jack cheese.

Step 3: Bake the sandwiches for about 10 minutes, until the cheese is melted and the sauce is bubbly. Then, turn on the broiler and broil just until the cheese begins to brown...keep a very close eye on the sandwiches so they dont burn! Make sure to serve these hearty sandwiches with a serrated steak knife to make them easy to cut.

This sandwich is so good that youll be looking forward to the leftovers! Melted cheese, bacon, cheesy bechamel sauce, moist turkey, and healthy broccoli all rest on crunchy toasted bread. The Texas Toast was my personal tweak to the recipe, and it worked nicely...it stood up to the sauce and didnt get soggy. I also decided to chop the bacon rather than leave it in strips, which also makes it easier to enjoy. This sandwich is just plain good. This ones for you, Grandma Texene!

Tonight at 700EST, the #SundaySupper bloggers will be having a live Twitter chat. Make sure to join us to get some fabulous Thanksgiving leftover tips! Between now and then, I hope youll go visit my blogger friends and check out the wide variety of delicious Thanksgiving leftover recipes theyre sharing!

Breakfast & Brunch

Sweet Potato Cinnamon Rolls by Juanita’s Cocina

Turkey Cranberry Muffins by In the Kitchen with Audrey

Sweet Potato Biscuits by Home Cooking Memories

Main Course

Turkey Enchiladas by Webicurean

Thanksgiving Leftover Casserole by FamilyFoodie

Turkey and Cranberry Monte Cristo by Supper for a Steal

Thanksgiving hangover sandwich by Crispy Bits & Burt Ends

Turkey Tamale Pie by Dinners, Dishes, and Desserts

Thanksgiving Leftovers Pot Pie by I Run For Wine

Turkey and Stuffing Pasty by Small Wallet Big Appetite

The Ultimate Thanksgiving Leftovers Sandwich by Daily Dish Recipes

Turkey Vegetable Hash by Generation Y Foodie

Turkey Tetrazzini by That Skinny Chick Can Bake

Thanksgiving Leftovers: Turkey and Andouille Gumbo for #SundaySupper by Catholic Foodie

Red Potato Turkey Cutlets with Ginger & Fresh Herbs by Sue’s Nutrition Buzz

Thanksgiving Turkey Banh Mi Sandwich by 30AEats

Leftover Turkey and Sausage Gumbo by My Catholic Kitchen

Turkey Mornay Open-Face Sandwiches by The Weekend Gourmet

Leftover Mashed Potatoes and Beef Croquettes by Pippis in the Kitchen Again

Simple and easy! Turkey a la king, fit for a queen! by Midlife Road Trip

Turkey and Mushroom Risotto by Comfy Cuisine

Vegetarian Shepherd’s Pie by The Wimpy Vegetarian

Kartoffelpuffer – German Potato Pancakes by MrsMamaHen

Skillet Turkey Reuben by Cindy’s Recipes and Writings

# glutenfree Turkey Shepard’s Cake by Cooking Underwriter

Hearty Ham and Cheese Penne Pasta by Mama Mommy Mom

Hawaiian BBQ Turkey Flatbread Pizza by Damn Delicious

Turkey shepards pie! by The Realistic Nutritionist

Spicy Turkey Chili for #SundaySupper #Leftovers by Hot Curries and Cold Beer

Turkey & Cranberry Panini with Tarragon Aioli by The Messy Baker Blog

Soups, Salads, Sides & Starters

Gluten Free Turkey and Dumplings by The Meltaways

Shaved Brussels Sprouts Salad with Shallots and Pancetta by Girl in the Little Red Kitchen

Curried Turkey Salad by Kimchi Mom

Potato Patties w/ Tomato Salsa by La Cocina De Leslie

Spicy Coconut Turkey Soup by Diabetic Foodie

Mashed Potatoes Twice Baked by Hezzi-D’s Books & Cooks

Moroccan Chicken Salad with Rice by My Trial’s in the Kitchen

Cranberry Barbecue Stuffed Sweet Potatoes by Cupcakes and Kale Chips

Olive Tapenade by Fast Food to Fresh Food

Leftover Turkey Soup by Bobbi’s Kozy Kitchen

Sweet Potato Bread Pudding by MarocMama

Sweets & Desserts

Cranberry Sauce Crumb Bars by girlichef

Pumpkin Gingersnap Truffles by Chocolate Moosey

Sweet Potato Spice Cake with Pecan Streusel Topping by Shockingly Delicious

Chocolate Peanut Butter Potato Frosting by Yummy Smells

Wine Pairings for the Recipes Featured

Wine Pairings for Thanksgiving Leftovers #SundaySupper by ENOFYLZ Wine Blog

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