Mashed Potato Pancakes

Equally good for breakfast lunch or dinner

Equally good for breakfast lunch or dinner

Leftover mashed potatoes usually don’t last long in our house. This year though we had a either a surprising amount of willpower or an extra large batch. We were inspired by this recipe over at Just A Taste. We had these as a hearty breakfast, but they’d be better as a base with grilled sausage, steak or duck. It’s worth making mashed potatoes to whip these up.

Mashed Potato Pancakes

  • 4 cups mashed potatoes
  • 1 cup sharp cheddar (or a mix of cheddar and Gruyere)
  • 2 slices bacon, cooked and crumbled
  • 2 green onions finely chopped
  • 1 egg
  • 1/2 cup flour, plus 3-4 tbsp
  • vegetable oil for pan frying
  • Strained Greek yogurt* or sour cream

Mix potatoes, cheese, onion and bacon in a large bowl. Stir in egg and three tablespoons of flour. If the mix is still too wet to form a ball with your hands, then add a tablespoon of flour. Place the remaining flour in a pie pan for dredging. Heat about a quarter cup of oil in a cast-iron pan over medium heat. Form half inch balls and flatten into a pancake. Dredge each ball in flour and place in oil. Don’t overcrowd the pan. Fry in batches until each side is golden brown, about 4-5 minutes. Serve pancakes with sour cream or yogurt.

*To strain yogurt, place desired amount of plain or Greek yogurt (we used a half cup of nonfat Greek) in a mesh strainer over a bowl, cover and drain in the refrigerator for about five hours or overnight. Discard excess liquid.

Posted in Appetizers, Breakfast, Food, Recipes, Sides | Tagged , , , , | 4 Comments

Cornbread Dressing Strata

A sea of bread, milk and cheese

A sea of bread, milk and cheese

We always make way too much stuffing and dressing for two people. After a few days and a few open-faced sandwiches, dressing can get a bit tired. Or we can get a bit tired of dressing. Here’s a great way to use up leftovers and make them even healthier, cough, cough. If you don’t feel like adding turkey, sausage or bacon would be a nice replacement.

Cornbread Dressing Strata

  • 4 cups cubed cornbread dressing
  • small bunch kale
  • 4 cups milk
  • 4 large eggs
  • 2 cups chopped turkey (optional)
  • pinch nutmeg
  • 2/3 cup grated Swiss cheese,
  • 1/3 cup grated Gruyere
  • 1 tbsp olive oil
  • salt/pepper

Heat oil in a large frying pan over medium heat. Tear kale into inch size pieces and wilt in pan, stirring often. This should take about three-five minutes. Remove from pan and allow to cool slightly. Chop coarsely and toss with dressing cubes, cheeses, and turkey in a large bowl. In another bowl, mix eggs, milk and nutmeg. Pour over the dressing mix and stir to incorporate. Season with salt and pepper. Put in a greased 9 by 13 pan and bake at 350 until custard is set. This can be refrigerated for up to a day. The cooking time will increase by about 15 minutes. Cover with foil to keep from overbrowning in the last half hour.

Posted in Breakfast, Chicken, Food, Recipes | Tagged , , , , , , | 2 Comments

Thanksgiving Menu

That is only half the turkey

That is only half the turkey

We hope you all have a great holiday. If you’ve forgotten a recipe or still have room on your table for one more dish, we hope this roundup helps.

Cranberry Sauces

Brandied Cranberry Sauce

Cranberry Sauce with Raspberries

Cranberry Gelee

Gingered Cranberry Sauce

Mulled Wine Cranberry Sauce

Orange-Pecan Cranberry Sauce

Pomegranate and Rosewater Cranberry Sauce


Apple Bread Pudding

Apple Pie

Cranberry Apple Pie with a Crumb Topping

Cranberry and Pomegranate Cobbler

Cranberry and Pear Bundt Cake

Chocolate Bourbon Pecan Pie

Chocolate Pecan Pie Bars

Lemon Chiffon Pie with a Cranberry Glaze

Maple Bourbon Pumpkin Pie

Pumpkin Cheesecake with Maple Whipped Cream

Pumpkin Biscotti

Pumpkin Bread Pudding

Pumpkin Dip

Pumpkin Ice Cream

Pumpkin Molasses Bread

Pumpkin Bread with Chocolate, Cider and Pecans

Spiced Apple Cake

Sweet Potato Pie


Apple Cider

Apple Punch

Brandy Milk Punch

Caramel Appletinis

Cranberry Almond Fizz


Fall Mimosas

Ginger Ale

Hot Buttered Nog

Hot Cider with a Honey of a Kick

Mulled Cider

Mulled Wine

Pear Hot Toddies


Pumpkin Pie Martinis

Rosemary-infused Lemonade


Buttermilk Mashed Potatoes with Dry Aged Prosciutto

Classic Mashed Potatoes

Duchess Potatoes

Mashed Potatoes with Truffle Oil and Porcini

Mashed Potatoes with Gruyere and Olive Oil

Potatoes Au Gratin

Scalloped Potatoes with Rosemary

Slow-cooked Mashed Potatoes

Smashed Red Potatoes with Sage Brown Butter

Sweet Potatoes

Mashed Sweet Potatoes

Roasted Balsamic Sweet Potatoes

Spiced Sweet Potatoes with Toasted Pecans

Sweet Potato and Fennel Bisque

Sweet Potato Casserole with Brown Sugar and Pecan Streusel

Twice-Baked Sweet Potatoes


Chestnut Stuffing

Cornbread and Biscuit Stuffing

Cornbread Stuffing

Sausage, Apple and Bulgur Stuffing


Brussels Sprouts with a Honey Glaze

Fennel with Blue Cheese and Pecans

Roasted Fennel

Green Beans with Pancetta and Mushrooms

Green Beans with Basil

Not your Mama’s Green Bean Casserole

Green Beans in a Lemon Vinaigrette

Green Bean Salad

Green Beans with Toasted Almonds

Roasted Lima Beans with Roasted Red Bell Peppers

Modern-Day Succotash

Mushroom Gratin

Rutabaga and Parsnip Puree

Pumpkin Bisque with Shrimp

Turkey and Ham

No lumps Gravy

Brining a Turkey

Carving a Turkey

Turkey with Herb Butter

Smoked Turkey

Baked Ham with Molasses and Bourbon

Honey-Glazed Ham

Ham with Pineapples

Posted in Appetizers, Chicken, Dessert, Dinner, Food, Grilling/Smoking, How to, Recipes, Sides, Soups, vegetarian | Tagged , , | 4 Comments

Apple Sangria

I like them apples!

I like them apples!

This drink is perfect for a crowd, but also light enough that if you just happen to finish the whole pitcher with the help of your lovely spouse you won’t be hurting the next day. You can make it the night before or just a few hours before. We know fridge space is valuable on holidays.

Apple Sangria

  • 2 cups thinly sliced apples
  • 1 cup Lillet Blanc
  • 2 cups apple cider
  • 1 tbsp honey
  • cinnamon stick
  • half lemon
  • 1 750-ml bottle of light white wine or sparkling wine

Mix apples with lemon juice and honey in a two- to three-liter pitcher. Throw in cinnamon stick, cider and Lillet Blanc. Refrigerate four hours and up to overnight. When ready to serve pour in wine. Put a few apples in the bottom of each glass before serving.

Posted in Recipes, Spirits | Tagged , , , , , , , , , , , | 4 Comments

Cranberry Orange Punch


This is drink is pretty, simple and serves a crowd. What more could you ask for the holidays?

Cranberry Orange Punch

  • 4 cups cranberry juice
  • 1 cup freshly squeezed orange juice, pulp strained
  • 12 oz ginger beer or ginger ale
  • 2 cups vodka
  • 1 oz Grand Marnier
  • 1 orange, thinly sliced
  • 1 cinnamon stick
  • 1/4 cup sugared cranberries (optional)

Mix juices, ginger beer and liquors together in a punch bowl. Top with cinnamon stick, orange slices and sugared cranberries (if using.) We like to keep the ice separately, so use chilled juice if possible and have ice nearby.

Posted in Recipes, Spirits | Tagged , , , , , , , | 1 Comment

Cranberry Sauce with Pears

This may be the limit on different ways to make cranberry sauce

This may be the limit on different ways to make cranberry sauce

We’ve had a plethora of pears this season so it seemed only right to incorporate them into cranberry sauce. For other cranberry sauce ideas from mulled wine to ginger spiced go here.

Cranberry Sauce with Pears

  • 12 ounces cranberries
  • 2 cups unpeeled pears, cored and cut into chunks
  • 1 cup water
  • 3/4 cup sugar
  • 1 tsp cinnamon

Combine all ingredients in a 4-quart sauce pan. Set over medium heat and bring to a simmer, stirring occasionally, for about 15 minutes or until cranberries have burst and the sauce is thickened. This may take longer if using frozen berries. Let sauce cool before serving.

Posted in Dinner, Food, Recipes, Sides | Tagged , , , , , , , , | 4 Comments

Fried Eggs and Ham


Hope you like your yolks runny.

Technically this is fried eggs and mortadella, but that just doesn’t have the same ring. To recreate this sandwich at home: Fry up a few slices of baloney, ham or mortadella, (about 30 seconds over medium heat should do it), cook an egg over easy and layer the eggs and meat between pumpernickel bread slathered with sweet mustard. Viola! Breakfast of champions. Or in our case lunch. Hey, can I have your pickle?


Posted in Breakfast, Food, Recipes | Tagged , , , , | 3 Comments