Potato Pancakes!

     While school was keeping me busy, I was trying to think of things to prepare that were quick, simple, and easy. There are a TON of ideas that came rushing to my head, this is one of them, because it uses leftovers – something that is already prepared! My mom had specially requested these, so I finally decided to make them for the website (these are yours, Mom.) They are simple, require little effort, and just need a little love!

     This uses leftover mashed potatoes; it is important to note that the potatoes MUST be chilled. Warm or room temperature potatoes seem to fall apart much easier than if they have been chilled overnight. If you plan to make mashed potatoes specifically for this recipe, keep in mind they need to chill at least 5 hours or overnight.

Potato Pancakes

Yields: 24 ½” pancakes

¼ c. all-purpose flour

1 egg

½ c. onion, minced

4 c. mashed potatoes, chilled

Vegetable oil

 

     In a large bowl, combine all the ingredients well.

 

In a large skillet over medium heat, heat some oil. Using a spoon or ice cream scoop, add the potato mixture to the pan, flattening as best as possible.

 Cook until brown on one side, about 3 minutes. Flip the potato pancake over and then flatten with the back of a spatula. Cook an additional 3 minutes, or until browned to your liking.

 

 

It's that easy! Enjoy these with eggs and bacon for breakfast or in place of mashed potatoes with

dinner! SO simple and delicious!

 

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving    

• Calories: 132.2
• Total Fat: 4.3 g    
• Cholesterol: 33.0 mg
• Sodium: 11.3 mg
• Total Carbs: 21.1 g
• Dietary Fiber: 0.2 g
• Protein: 3.4 g

Swedish Meatballs, yummy!

There isn't much to say about these Swedish meatballs, other than delicious! While hand forming tiny meatballs takes a bit of time, they are SO good. They are lower in fat than meatballs fried in a skillet, because they are baked in the oven, but still get the crispy exterior that everyone loves! Trust me, these are better than Ikea's! *No horse meat jokes* I do want to recommend that  you mix all the ingredients before you add the ground beef. Because the beef is so lean, you'll want to mix the ingredients until they are just combined. Otherwise, the meatballs will become a bit tough and chewy, not fluffy little pillows!

Swedish Meatballs

Yields: 8 servings

2 lbs. lean ground beef

3 c. panko

1½ c. skim milk, divided

2 eggs

2 garlic cloves, minced

½ tsp. ground allspice

3 tbsp. butter, unsalted

⅓ c. flour

3 c. beef stock

salt and pepper, to taste

Preheat oven to 475 F. In a large bowl, combine ½ c. milk, eggs, garlic, salt, pepper, and allspice.

           

  Since the meat has not been added, feel free to mix this to your heart's content. Once well blended, add the panko and beef and combine only until blended. 

Line a baking sheet with aluminum foil and using a 1-inch cookie scoop, form the mixture into meatballs. 

(I got 48.) You may need two baking sheets, and bake until brown and crispy. This should take approximately 10 minutes, and rotate the sheets if using two.

Meanwhile, in a medium saucepan, melt the butter over medium-high heat.

 Add the flour, continuously whisking, to cook out the raw taste. Gradually whisk in the remaining milk and beef broth, bring to a boil.

 Reduce the heat and simmer until the sauce has thickened, approximately 2 to 3 minutes. Using a slotted spoon, add the meatballs to a bowl with the sauce, toss to combine. Serve over egg noodles and enjoy! 

Got Leftovers?

As the subject states, this is an excellent use for leftovers! Not only is it delicious, it's quick and easy! I know you all know what I'm talking about when I mention the rotisserie chickens you can buy in the deli section at the supermarket! I personally don't purchase them because I only like white meat (and crispy skin!) but I don't think the purchase is worth it for the amount that I actually enjoy. This recipe can utilize any section of meat that you prefer (boneless of course) and turkey would taste great with this, too! This is a good recipe to keep in your arsenal of Thanksgiving leftover recipes!  

Chicken and Stuffing Casserole

Yields: 3 servings

14 oz. boneless skinless chicken breast, cubed and cooked

1 c. prepared stuffing

1 tbsp. butter, unsalted

½ c. onion, finely chopped

1 c. cream of mushroom, undiluted

1 c. water

1 c. rice, uncooked

Preheat oven to 375 F. In a small skillet, melt the butter and saute the onions until soft. 

Remove and set aside. In an 8"x 8" baking dish, spread the chicken evenly on the bottom. 

In a separate bowl, combine the mushroom, onion, water, and rice.

 

Pour over the chicken and spread the stuffing evenly over the top. Bake for 30 minutes.

That's it! It's that simple! You could also add some leftover veggies from the night before as well. As I've said before, a casserole is a great place to use up all kinds of leftovers! Enjoy!

Nutritional Info

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 246.8

• Total Fat: 3.9 g
• Cholesterol: 79.2 mg
• Sodium: 900.7 mg
• Total Carbs: 23.0 g
• Dietary Fiber: 1.1 g
• Protein: 29.8 g

Creamy Chicken Skillet

     My fellow foodies, THIS is delicious. It was a simple dinner that I threw together in very little time, and allowed me to use some leftover ingredients so I didn't waste them! It was fast, it was easy, it was simple, and most of all, it was SO tasty. Michael and I agreed it tasted almost a bit like a broccoli casserole, minus the cheese. It did taste very similar, so I'm thinking adding cheese wouldn't be such a bad idea. Then again, when has adding cheese to something ever been a bad idea?

     We went to a furniture outlet this weekend and purchased a couch for our new home. I'm so excited! It is being made now and we will be able to pick it up May 17, 2013 or sooner! Hopefully, we will be moving into our home on April 25, but it may be pushed back. Keep us in your thoughts and prayers that the underwriting process through our loan moves quickly and everything stays on schedule.

     

Creamy Chicken Skillet

Yields: 4 servings

1 lb. boneless skinless chicken breast, 1" cubes

1 (10.75 oz) can cream of mushroom soup, undiluted

1½ c. milk

1½ c. water

½ tsp. dried basil

¼ tsp. garlic powder

2 tbsp. dried onion, minced

1 tsp. salt

1 tsp. black pepper

2 c. short cut pasta, uncooked

1 c. fresh broccoli, small chop

1 c. frozen peas

In a large skillet with high sides, heat olive oil over high heat. Once the oil is heated, add the chicken and brown on all sides. Cook the chicken thoroughly and then remove and set aside. 

Add the water and deglaze the pan, then add the milk. Once mixed, whisk in the cream of mushroom soup, dried onion, and basil. 

At this point, add the peas (or any other frozen vegetable you choose).

Bring this mixture to a boil and then add the pasta. Bring back to a boil and reduce to medium heat. 

Add the broccoli (or any other fresh vegetable you choose) and simmer for 10 minutes. 

At this point, add the chicken back in, with any juices that were left in the bowl, and cook for 5 minutes or until heated through.

. 

I served along side my garlic breadsticks, which will be in a recipe to follow!

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 346.5

• Total Fat: 6.4 g
• Cholesterol: 66.9 mg
• Sodium: 1,420.7 mg
• Total Carbs: 39.9 g
• Dietary Fiber: 3.9 g
• Protein: 33.8 g

Simple Potato Soup

Hey y'all! I hope you are all doing well! I'm doing alright, just relaxing at home while I have dinner cooking away in the slow cooker. If the recipe turns out as expected, I will definitely have a post on it with the recipe. Tonight's dinner is not what this post is about. No, what this post is about is how it's spring time here in North Carolina, but we have had freeze warnings and temperatures in the 20s recently. Are you serious, mother nature? Anyways, this weekend is supposed to be much warmer, with highs in the mid-60s, so I wanted to take advantage of a soup...just once more. 
     Don't get me wrong, I can eat soup during spring, summer, fall, or winter, but it's just so much more appealing in the colder months. Let's face it, when it's 95 degrees outside, do you really want to be stuffing your face with 98 degree soup?! I think not. Anyways, for lunch, I decided on some potato soup. I have been craving it recently and decided on making some. I did want to lighten it up a bit, as most classic potato soups have heavy cream. I will tell you this: I succeeded. Give this recipe a try, you won't regret it. You will never miss the cream in this tasty soup! 


Simple Potato Soup

Yields: 2 servings

1 tbsp. unsalted butter

1 garlic clove, minced

1 large potato, cubed
¼ c. onion, chopped

2 tsp. Italian seasoning

1 tsp. dried parsley

1 ¼ c. chicken stock

¼ c. milk

1 tsp. cornstarch

2 tsp. water

     

In a medium saucepan, melt the butter over medium heat. Add the garlic clove and stir for 30 seconds to 1 minute, being careful not to burn the garlic. Next, add the onions and allow to cook until translucent, about 3 to 4 minutes. 

Add the potatoes, Italian seasoning, and parsley and cook, stirring frequently about 3 minutes.

Carefully add in the chicken stock and bring to a boil, reduce to simmer. Continue to cook on low heat for approximately 15 minutes, or until potatoes are fork tender. Using a potato masher, break some of the potatoes up. This is optional, but I think it helps add a little more thickness.

 Create a slurry using the cornstarch and water, by mixing them together and adding to the soup. Bring to a boil, once again, and stir for 1 minute. Once you are satisfied with the texture and thickness of your soup, remove from heat and stir in milk!

Nutritional Info

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 214.7

• Total Fat: 6.6 g
• Cholesterol: 20.2 mg
• Sodium: 645.4 mg
• Total Carbs: 35.1 g
• Dietary Fiber: 4.9 g
• Protein: 5.3 g

Oh, honey! It's chicken!

     This recipe is so simple and so tasty, you'd be insane not to try it! The sauce that is poured over the chicken is so yummy. It's the perfect balance between sweet and salty and I can't believe I hadn't thought of it sooner. The next time I make this recipe, I'll definitely be bumping up the flavor of the ginger! Sometimes, ginger can be too pungent in dishes, especially when it's grated in something. I walked on the safer side of the road this time, but I suggest adding ½ tsp. of ginger. 

     A little about our lives now! We had a few issues with the current house we are under contract with and weren't quite sure we were going to be able to follow through with the purchase. Well, the kinks worked themselves out and we don't have an exact closing date, but we are "full steam ahead" and have put it our 30-day notice to vacate our apartment and have begun shopping for furniture for our new home. I'm so excited! 

Honey Soy Chicken

Yields: 2 servings

2 boneless skinless chicken breasts, sliced into strips

6 tbsp. soy sauce

6 tbsp. honey

¼ tsp ginger, grated

2 garlic cloves, minced

salt and pepper, to taste

Combine soy sauce, honey, ginger, and garlic until well mixed and the honey is no longer thick and set aside. Make chicken breast about ½" thick. Spray a large non-stick skillet with cooking spray. Over medium-high heat, cook chicken for approximately 3-4 minutes per side, or until done. Place chicken strips in a baking dish that has been sprayed with cooking spray. Pour the soy sauce mixture over the chicken breasts. Bake uncovered in the oven for 30 minutes.

Nutritional Info

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 346.6

• Total Fat: 1.3 g
• Cholesterol: 81.3 mg
• Sodium: 3,021.3 mg
• Total Carbs: 56.6 g
• Dietary Fiber: 0.6 g
• Protein: 32.1 g

Simply Biscuits!

     I'm sitting here watching the Sunday game (go Panthers) with Michael and am FINALLY getting to write this post about a recipe I made the other day for some plain ole' biscuits. They were pretty good! As I was lying in bed at 4:30AM a few days ago, I could NOT get back to sleep. I'm not really sure why, but I remembered that Michael had hinted that he wouldn't mind having breakfast cooked for him before work. Since I couldn't sleep, I figured what better time to make breakfast than now? One problem- NO milk.
     I was thinking I could find a dairy-free recipe, but all the ones I found, seemed really complicated. I don't care who you are, complicated at 4:30AM is ridiculous! Nonetheless, I actually found one that used nonfat milk powder...which I had! These weren't as fluffy as I would have liked, but they definitely worked in a pinch. Hopefully those of you who try these, won't resort to bisquick again!


Simple Biscuits
Yields: 10 biscuits

2 cups flour
½ tsp. salt
3 tsp. baking powder
4 tbsp. butter, softened
¼ cup nonfat powdered milk
¾ cup water
(If you do not have powdered milk, just use ¾ cup of milk.)
1 tbsp. sugar

Preheat your oven to 450°F. Spray with cooking spray. Mix the powdered milk and water together in a small bowl, set aside. Combine the flour, salt, baking powder, and sugar in a large bowl. Cut in the butter using a fork or a pastry cutter. Once you've achieved a slightly crumbly texture that barely holds together when squeezed, add the powdered milk mixture and mix well. Turn out onto a floured surface and knead for approximately 30 seconds. Roll out until approximately 1/2" thick. Cut out biscuits using biscuit cutter, mason jar, pretty much anything round that you'd like. Bake in oven for 10-12 minutes or until lightly browned. Once removed from the oven, brush on a little bit of melted butter if desired.

Nutritional Info

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 139.3

• Total Fat: 4.9 g
• Cholesterol: 12.4 mg
• Sodium: 267.2 mg
• Total Carbs: 21.0 g
• Dietary Fiber: 0.7 g
• Protein: 2.8 g

Turkey Sliders!

     On this journey to eat healthier and please Michael with my dinner selections, I've decided to do turkey burgers. They were delicious! Being a lean meat, sometimes turky breast can end up very dry. Making the recipe was simple, using a few tips I learned from one of my idols, Rachael Ray. For example, grating the onion directly into the bowl that contains the meat, you do not lose any of the juices and it adds such a great flavor! Also, the cinnamon adds a cozy warmth that you wouldn't expect in a burger. It's different, but so good. As my mother said, "I've never thought of cinnamon as a savory spice", but it works SO well. Most turkey burger recipes that I have seen contain a lot of fresh herbs. I like the flavor of the turkey meat, so I cut the herbs out.

Turkey Sliders
Yield: 12-16 sliders

1 lb. ground turkey breast
1 small onion, grated
2 tbsp. soy sauce
2 tbsp. ground black pepper
1 tsp. ground cinnamon

Place ground turkey breast in large bowl. Grate the onion directly over the meat Add the soy sauce, black pepper, and cinnamon. Mix to combine with your hands (I find this easiest) but if you want to use a spoonula, you can. Place on a flat surface and divide into fourths. You should be able to get about 4 sliders our of each section, depending on how big you make them.

1) Make the sliders a little larger than your buns, as they will shrink as they cook.
2) Once the slider is formed, indent the center. This will allow even cooking.

Heat a grill pan over medium-high heat. Grill sliders for approximately 3-4 minutes on each side. Once finished, place on slider buns or small dinner rolls. Top with whatever you like!

I chose mustard, ketchup, and a slice of plum tomato. Michael chose grilled mushrooms, mayonnaise, and ketchup. These were divine! With no cheese, they are even more healthy!

Nutritional Info

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 38.5

• Total Fat: 0.6 g
• Cholesterol: 13.6 mg
• Sodium: 446.3 mg
• Total Carbs: 2.6 g
• Dietary Fiber: 0.6 g
• Protein: 5.7 g

Soup called what?

YES! I have found the secret recipe for the amazing soup that is given at the beginning of the meal at a Japanese steakhouse! It is known by many names- hibachi soup, steakhouse soup, and I have even heard it called chicken broth- weird. Although it does have chicken bouillon in it, it is not the broth of a chicken! Like myself, I'm sure some of you are tired of asking to purchase a quart and getting a funny look. Now, I won't have to stand the looks anymore!

Contrary to what most believe, the soup that is served is NOT miso soup. Miso soup is essentially a Japanese soup in which dashi (stock made with seaweed and sardines) is combined with miso (fermented soybean paste). This Japanese onion soup is more basic, much easier to replicate, and in my opinion, SO much tastier!

It's fairly simple to make because there isn't much prep work and once it's boiling, you just let it simmer. How long it simmers is up to you, but no less than 45 minutes. The vegetables do not need to be diced or chopped precisely, as they are the flavoring and will be strained out. Also, taste occasionally as you may need to add more water. I added an additional 1½ cups of water because when I tasted mine, it was a little salty. In total, I used 9½ cups of water.

Japanese Onion Soup

1 small onion, quartered
2-3 carrots, roughly chopped
1 stalk celery, halved
2-3 cloves garlic, halved or quartered
½ inch of ginger, roughly chopped
2 tbsp. beef bouillon
2 tbsp. chicken bouillon
3 mushrooms, quartered
8 cups water

Optional toppings include scallions, french fried onions, thinly sliced mushrooms, etc.

Place all ingredients into a large saucepan or stock pot. Bring to a boil over high heat. Once boiling, cover and reduce heat to medium. Gently simmer for at least 45 minutes. (You may simmer anywhere from 45 minutes to 2 hours or more!) I recommend simmering for about an hour and a half. Remove from heat and strain the vegetables from the liquid. The vegetables should be discarded because they should have already given up their flavor into the stock. My favorite topping is french fried onions and scallions while my boyfriend prefers the mushrooms.

Enjoy!

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 34.9

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 506.6 mg
• Total Carbs: 6.8 g
• Dietary Fiber: 1.4 g
• Protein: 1.2 g

Last taste of summer.

     Ah- the leaves are beginning to change, the air is getting a little more crisp, and the temperatures are cooling down. These are all signs that fall is coming and I, for one, couldn't be more excited. Fall is my favorite time of year and I get as excited as a kid in a candy store when this time of year rolls around.
     I think it has to do with all the holidays bunched so close together along with spending time with family, which everyone seems to do more around the holidays. Is it just me or do people also seem a lot more kind in the fall? (Let's pretend those crazy Christmas shoppers don't exist for a moment, shall we?)
     Although I REALLY enjoy the flavors of the fall, I wanted to hang on to the summer just a bit longer. I think summer foods should be a little more light and salads are the epitome of "light". I decided on a cucumber, tomato, and fresh mozzarella salad which was to die for. I just drizzled a little bit of extra virgin olive oil and balsamic vinegar over mine, but if you have the time, I would recommend making a balsamic glaze! (Simply reduce balasmic vinegar over medium heat until thickened) DELICIOUS!




Final Summer Salad

Yield: 2 servings

1 cucumber, ¼" slices  (peeled or not, your choice)
3-4 plum tomatoes, chopped
2 oz. fresh mozzarella, cubed
½ stalk green onion, finely chopped
1½ tbsp. extra virgin olive oil
2-3 tbsp. balsamic vinegar

In a medium bowl, combine cucumber, tomatoes, onion, and mozzarella. You may either whisk together the olive oil and balsamic vinegar in a separate bowl, or pour each directly over your vegetables. Whichever way you prefer, gently toss to coat.

Enjoy!

Bustin' My Chops

     Tonight for dinner, I decided to do pork chops. I haven't cooked (or eaten, for that matter) pork chops in YEARS, due to some pretty gnarly experiences. Particularly, bone-dry meat and an aching jaw for a few days. It seems as though no matter how much you chew a ridiculously dry piece of meat, it will never go down quite right! I figured I would sear the pork chops in a pan and then bake them off in the oven. This ended up making fork-tender pork chops that were DELICIOUS...and a recipe which I will be using again! I served them alongside a green bean casserole and yeast rolls. 
     Note: I would not recommend serving with a green bean casserole, simply because the cream of mushroom soup in both parts of the meal (pork chops and casserole) makes it almost too rich to enjoy. Serving the pork chops with a side of just green beans would have been a better idea. Oh well, live and learn!

Baked Pork Chops

6 Pork Chops

1½ tsp. Garlic Powder

1½ tsp. Seasoning Salt

2 Eggs, beaten

½ c. All-Purpose Flour

1½ c. Italian-Seasoned Bread Crumbs

¼ c. Olive Oil

1 (10.75 oz) can of Condensed Cream of Mushroom Soup

⅓ c. Milk

⅓ c. White Wine

Preheat oven to 350°F. 

Rinse pork chops, dry thoroughly, and season on both sides with the garlic powder and

seasoning salt, to taste. (I went liberal and rubbed it in a little.)

 Dredge the pork chops first in the flour, then into the egg, and coat liberally with bread crumbs.

Heat the olive oil in a medium skillet over medium heat. Sear the pork chops 

approximately 3-4 minutes per side, or until the breading appears brown. 

Place the pork chops in a 9"X13" baking dish, cover with foil. Bake for 30 minutes. Meanwhile, combine the can of cream of mushroom soup, milk, and white wine in a medium bowl. 

After the pork chops have baked for 30 minutes, remove from the oven and pour the soup mixture over them. Replace the foil and bake for another 30 minutes. 

Once finished, remove from the oven and leave foil on for about 5 minutes to let the meat rest, then remove and serve!