Recipe Friday: Crispy Mashed Potato & Stuffing Patties

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Hi everyone!! If you’re reading this you made it through another Thanksgiving feast and survived the ensuing food coma. But now you have all those leftovers. What should you do with all that amazing food, even though if your like me you’re already tired of it? Well I got a pretty basic recipe that I already do without leftovers but as I was scouring the internet I found this one that is really similar to my basic one. It has been adapted to use with leftovers: Crispy Mashed Potato & Stuffing Patties.¬† Enjoy!!

 

 

Crispy Mashed Potato & Stuffing Patties

Ingredients

  • 2 large eggs, lightly beaten
  • 2 tablespoons finely chopped onion
  • 1/4 teaspoon pepper
  • 2 cups leftover mashed potatoes
  • 2 cups leftover chopped cooked turkey
  • 2 cups leftover stuffing
  • 2 tablespoons butter
  • 2 tablespoons canola oil
  • Unsweetened applesauce, optional

Directions

  1. In a large bowl, whisk eggs, onion and pepper.
  2. Stir in potatoes, turkey and stuffing.
  3. In a large skillet, heat butter and oil over medium-high heat.
  4. Working in batches, drop potato mixture by 1/2 cupful into skillet
  5. Press to flatten slightly.
  6. Fry on each side until golden brown and heated through, 4-5 minutes. Drain on paper towels.

Recipe Friday: Pecan Pie

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Hi all!! With the holidays coming I figured I would post a classic recipe I am sure almost everyone loves: Pecan Pie!! I know I do and my husband is always waiting for this time of year just for that. A lot of people think it is difficult but to be honest it is one of the simplest pie recipes I know. Enjoy!!

Pecan Pie

Ingredients

  • 1 3/4 cups white sugar
  • 1/4 cup dark corn syrup
  • 1/4 cup butter
  • 1 tablespoon cold water
  • 2 teaspoons cornstarch
  • 3 eggs
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/4 cups chopped pecans
  • 1 (9 inch) unbaked pie shell

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
  3. In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
  4. Bake in preheated oven for 45 to 50 minutes, or until filling is set.

Recipe Friday – Lentil and Ham Soup

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Hi all!! Today I got a recipe for those cold days that are coming and the best part…it’s a slow cooker recipe!! I love my slow cooker so much. I can just dump everything in with little prep and have an amazing meal in the evening. I could go on forever about my slow cooker so I will stop and get back to the recipe ūüôā

This recipe is a really simple one that really does not take too long to put together but turns out amazing. The lentils, ham, and other vegetables are the perfect filling for a cold winter night. Just pair it up with biscuits or cornbread and you have the perfect meal. Enjoy!!

Lentil and Ham Soup

Ingredients

Directions

  1. In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham.
  2. Season with basil, thyme, oregano, the bay leaf and pepper.
  3. Stir in the chicken broth, water and tomato sauce.
  4. Cover and cook on Low for 11 hours.
  5. Discard the bay leaf before serving.

Recipe Friday – Grilled Garlic and Herb Shrimp

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As I have said before I love shrimp!! Anytime I find a good recipe I have to try it and this one is no exception. I found this awhile back and tried it. The first time I did it…I’ll be honest I let them stay on too long and they dried out. The next time I did it they turned out amazing. The only advice I have is to watch your time on them because they will dry out quickly if you’re not careful. Enjoy!!

 

 

Grilled Garlic and Herb Shrimp

Ingredients

Directions

  1. Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended.
  2. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
  3. Preheat an outdoor grill for medium-high heat.
  4. Lightly oil grill grate, and place about 4 inches from heat source.
  5. Remove shrimp from marinade, drain excess, and discard marinade.
  6. Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes.
  7. Serve immediately.

Recipe Friday – Slow Cooker Beef Stew

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Hi all!! Hope your week was amazing! I thought considering fall is just around the corner, I would get our some of my fall recipes. I found this one and thought what better way to start fall cooking then to get out my slow cooker and fix some Beef Stew. I love how all the ingredients come together when they have been cooking all day in their juices. Then when serving have a nice piece of hot corn bread to go with it….yum!! Enjoy!!

 

 

Slow Cooker Beef Stew

Ingredients

Directions

  1. Place meat in slow cooker.
  2. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture.
  3. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  4. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Recipe Friday – Spicy Garlic Lime Chicken

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Hi all!! I think I am over my sweet kick for a while. Thought I’d give you one with a little bit of a kick and a little bit of a twang ūüôā Hope yo enjoy it as much as we did!!

 

Spicy Garlic Lime Chicken

Ingredients

Directions

  1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley.
  2. Sprinkle spice mixture generously on both sides of chicken breasts.
  3. Heat butter and olive oil in a large heavy skillet over medium heat.
  4. Saute chicken until golden brown, about 6 minutes on each side.
  5. Sprinkle with 2 teaspoons garlic powder and lime juice.
  6. Cook 5 minutes more, stirring frequently to coat evenly with sauce.

Recipe Friday – Grilled Garlic and Herb Shrimp

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OOO…SHRIMP!! Ok maybe an over exaggeration…but I do love shrimp!!¬† I’m always looking for new ways to fix it because not only me but my family loves it as well. If we could eat it more often we would. But like with everything we have to balance it out ūüôā

This is a recipe I found awhile back and I gave it a try. It turned out amazing. I hope you enjoy it as well!!

 

Grilled Garlic and Herb Shrimp

Ingredients

Directions

  1. Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended.
  2. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
  3. Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
  4. Remove shrimp from marinade, drain excess, and discard marinade.
  5. Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

Recipe Friday – Raisin Bread

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Hi all! Hope your week is going great. Today’s recipe is one of my favorites: Raisin Bread. I can remember growing up going to the bread store to buy bread and my mom would sometimes (when we able to) buy specialty breads like pumpernickel, rye, and raisin bread. It was always a special treat because normally all we would get is the plain white sandwich bread. The loaves were always smaller then the normal loaf and we would save it for the weekend to have it during breakfast. I remember waking up on Saturday, sitting in front of the TV watching cartoons and eating the raisin bread toasted with butter and glass of milk or orange juice and my mom would be up cleaning house. I always looked forward to those days. It was¬†a great start to Saturday morning. ūüôā

Well this is not the store bought one but it’s not a bad recipe. The reason I like this one is it does not require yeast. I try to find bread recipes that don’t require yeast because of my daughter’s yeast sensitivity. She’s not allergic to the point it debilitates her but it will set her eczema off and make her miserable.¬† Here it is:

 

RAISIN BREAD

 1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
 2. in large bowl measure flour, sugar, baking powder, soda, salt, cinnamon, and
      raisins. Stir thoroughly. Make a well in center
 3. In small bowl beat egg until frothy. Mix in melted butter and milk. Pour into well. Stir
      just enough to moisten. Scrape into greased 9x5x3 inch loaf pan.
 4. Bake in 350 degree F (175 degree C) oven for 1 hour. Serve plain or toasted with
     butter.

Recipe Friday – Pepperoni Macaroni

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Hi everyone!! Here is a ooey, gooey, good cheesey comfort food. I usually fix my own sauce but using the stuff here made it turn out pretty good as well. If you want a little kick you can add spicy sausage and pepperoni.

 

Ingredients

  • 2-1/2 cups uncooked elbow macaroni
  • 1 pound bulk Italian sausage
  • 1 large onion, chopped
  • 1 can (15 ounces) pizza sauce
  • 1 can (8 ounces) tomato sauce
  • 1/3 cup milk
  • 1 package (3-1/2 ounces) sliced pepperoni, halved
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup (4 ounces) shredded mozzarella cheese

 

Directions

1. Cook macaroni according to package directions.
2. Meanwhile, in a skillet over medium heat, cook sausage and onion until meat is no longer pink; drain.
3. Drain macaroni.
4. In a large bowl, combine pizza sauce, tomato sauce and milk. Stir in sausage mixture, macaroni, pepperoni, mushrooms and olives.
5. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350¬į for 30 minutes. 6. Uncover; sprinkle with cheese.
7. Bake 10-15 minutes longer or until bubbly and cheese is melted. Yield: 8-10 servings.

 

Enjoy!!

Ghormeh Sabzi – a vegetable dish

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Today I thought about a recipe that is a very familiar recipe from Iran. Usually with this recipe they use lamb stew meat¬†but beef or chicken can be used in it. It is served with rice. My grandmother taught me how to make this when I was old enough to stir a pot…lol ūüôā

I use my pressure cooker to cook this. In a pressure cooker it normally takes 1hr to pressure on medium and another 30 min to cook the water down on medium.

2 bunches of parsley

2 bunches of onions (leek can be used as well)

1 1/2 c of fenugreek (if you can find fresh usually 2 bunches depending on size)

1 lb of meat (lamb, beef, chicken)

2 cans or 1 lb bag of red kidney beans

Optional: I use spinach to stretch it a bit. If you do…1 can or 1 bunch fresh spinach

 

1. chop up the meat in small pieces to be fried. Fry until browned remove from pot.

2. While the meat is frying…mince the parsley &¬†onions. If using fresh fenugreek¬†and spinach mince these at the same time. I use my food chopper…makes it easier.

If you are using dry fenugreek you will need to put it in warm water for about 20 mins to allow it to rehydrate.

3. After all vegetables have been minced put in pot to be fried. (At this point if using canned spinach, you will need to add to the pot as well. If using dry fenugreek…you will also need to drain the dry fenugreek and add to pot as well)

4. Fry the vegetables till they turn a dark olive-green color

5. Once vegetables have been fried add meat and kidney beans. Add 4c of water to pot and put lid on pot.** Pressure for about 1 hr. After 1 hr remove lid and allow water to boil down until is stew like about 1/2 hr. Serve over rice. Servings 6-8

Hope you enjoy it! Let me know if you try it!!