What to Do With Leftover Mashed Potatoes?

Company after the holidays? Here's a quick and yummy appetizer to make with leftover mashed potatoes!

Potato Pancakes with Smoked Salmon (makes 24)

3 c leftover mashed potatoes
1 tbsp garlic powder
1 tsp black pepper
1/2 c chopped green onion
1 c chopped chives
1 pkg smoked salmon
sour cream or creme fraiche

Heat griddle; mix potatoes, garlic powder, pepper, onion and 1/2 cup chives together until smooth. Lightly coat griddle with nonstick spray; scoop approximately 1 tbsp of potato mixture on to griddle, then press into a small pancake shape; repeat process. Cook until golden brown, then flip. Remove cakes and place on platter; top with a piece of salmon, approximately 1/4 tsp sour cream and sprinkle with remaining chives. Serve immediately.

Comfort Food Recipe #3 - Parker's Beef Stew, Crockpot Style

I made this recipe after watching Ina Garten make it - which, needless to say, was very time consuming...So I modified it to use with my crockpot, which works with my life and schedule much better because I am no barefoot contessa. It's much less time consuming, has the same fabulous flavor and remains a family favorite!

Parker’s Beef Stew – Crockpot Version (feeds 6)

2 ½ lbs stew meat
1 750ml red wine (zinfandel or cabernet)
3 whole garlic cloves, smashed
3 bay leaves
1 cup all purpose flour
1 tbsp sea salt
1 tbsp freshly ground black pepper
1 large yellow onion, cut into 1” cubes
½ lb baby carrots
1 package sliced mushrooms
1 lb small red potatoes, halved or quartered
½ cup chopped or julienned sundried tomatoes (oil packed is fine, just drain from oil)
1 tsp crushed garlic
2 tbsp Worcestershire sauce
1 14oz can chicken stock or broth
2 small branches fresh rosemary
1 10 oz package frozen peas

Place stew meat in container with wine, garlic cloves & bay leaves; cover and marinate in refrigerator overnight.

The following morning, put flour in a plastic bag. Discard garlic; remove meat from container with a slotted spoon and put into plastic bag with flour. Save marinade & set aside. Shake meat in bag, so that it’s covered with flour; put meat in the crockpot and sprinkle salt & pepper over the meat. Add onion, carrots, mushrooms and potatoes on top of meat; top with sundried tomatoes. Mix crushed garlic & Worcestershire sauce into the marinade; pour mixture into the crockpot. Add chicken broth & rosemary branches into the crockpot. Cook on low/8hr setting. When time is completed, shut off crockpot and stir in frozen peas; put lid back on and let stew sit for about 5 minutes before serving.

What To Do With Leftover Eggnog?

Eggnog Muffins (makes 18)

3 c flour
½ c sugar
3 tsp baking powder
1 tsp nutmeg
1 egg
2 c eggnog
½ c vegetable oil
1 ½ tsp vanilla
¾ c chopped pecans (optional)
Nutmeg

Preheat oven to 350°; grease muffin pan or line with muffin cups
Combine dry ingredients in large bowl
Mix egg, eggnog, oil and vanilla in separate bowl
Stir wet ingredients into dry ingredients and mix thoroughly
Fold in pecans
Fill muffin cups ¾ full
Sprinkle top with nutmeg
Bake for 20-25 minutes, until golden brown on top; cool for five minutes before removing from pan, then cool completely on wire rack.

Comfort Food Recipe #2 - Enchiladas

Enchiladas (feeds 4)

6 boneless, skinless chicken breasts
1 tbsp chili powder
1 yellow onion, chopped
1 can diced green chili
1 large can either red or green enchilada sauce
4 c shredded cheddar & jack cheese, plus more if desired
1 package flour tortillas (10-12 count)
1 small can sliced olives, drained
4 green onions, chopped
Sour cream

Boil chicken until thoroughly cooked; drain water from pot and cool chicken
With two forks, shred chicken breasts
Add chili powder, onion & chili; mix thoroughly*
Add ¾ cup enchilada sauce and mix again
Preheat oven to 350°
Lightly coat the bottom of a 9x13 dish with enchilada sauce, approximately ½ cup.
Visualizing the tortilla in thirds, spoon approximately 4 - 6 tbsp of chicken mixture horizontally along the upper portion of the bottom third of the tortilla; sprinkle with cheese as desired
Folding the bottom end over the mixture, roll the tortilla into a tube and place seam side down in the dish; continue this process until dish is full
Top enchiladas with remaining sauce, then remaining cheese; sprinkle with sliced olives and green onions. Cover with foil
Bake covered for 30 minutes; remove foil and bake for 10 minutes more
Serve immediately, topped with sour cream

*This part can be done ahead of time. I usually make a large pot of this mixture and either make an additional tray to freeze or freeze the meat mixture itself to use another day.

Comfort Food Recipe #1 - Shepard's Pie

This recipe comes courtesy of my dear friend, Joelle! Very quick & filling - enjoy!

Shepards Pie (Feeds 4)

1 lb extra lean ground beef
1 tbsp garlic powder
1/2 tsp salt
1 tsp pepper
1 can cream of mushroom soup
2 1/2 c frozen peas & carrots
1 small can of sliced button mushrooms (optional)
1 container premade garlic mashed potatoes
1/2 c shredded jack cheese

Preheat oven to 350. Brown beef until no longer pink; drain any liquid. Transfer meat to a medium sized bowl; add soup and vegetables and mix thoroughly. Spread mixture evenly in a large pie pan. Top with mashed potatoes and sprinkle cheese on top. Bake for 30 minutes or until cheese is melted and potatoes are golden. Serve immediately.

Grilled Chicken with Chipotle BBQ Sauce

I love the smoky, spicy taste of chipotle; it's one of my favorite ingredients! I take a can of chipotle in adobo sauce (which you can find in the Mexican food aisle), puree it in my food processor and keep it in my refrigerator for use. Here's a really yummy barbecue sauce that I found in an ad and substituted hot sauce with chipotle.

Grilled Chicken with Chipotle BBQ Sauce

2 c tomato sauce
1/4 c cider vinegar
1/2 c dark brown sugar
1/4 c honey
1/3 c dark beer
2 tbsp Worcestershire sauce
2 tbsp dried yellow mustard
2 tbsp pureed chipotle

1 lb chicken, cut up
Sea salt

In medium saucepan, combine sauce ingredients and cook over medium heat, stirring constantly for 15 minutes. Take off heat and set aside.

Rinse chicken; sprinkle with salt. Cook chicken on grill, turning and brushing with BBQ sauce for approximately 30 minutes.

Chicken Carbonnade

I originally found this Belgian stew recipe in Bon Appetit - the flavor was good, but it was too greasy. So, I modified the recipe and my family loved it even more!

Chicken Carbonnade

4 large chicken thighs, skin removed
Flour
Salt
Pepper
1 teaspoon ground allspice
1 pound onions, thinly sliced
3 teaspoons (packed) dark brown sugar, divided
4 small bay leaves
2 teaspoons Dijon mustard
1 cup dark beer
1/2 cup beef broth
1 to 2 teaspoons red wine vinegar

Coat large nonstick skillet with Pam and heat over medium-high heat. Sprinkle chicken with flour, salt, pepper, and allspice. Add chicken to skillet and sauté until brown, about 4 minutes per side; transfer to plate.
Spray pan with Pam again. Add onions and 2 teaspoons brown sugar to skillet; sprinkle with salt and pepper. Cover and sauté until deep golden brown, stirring occasionally, about 10 minutes. Mix in bay leaves, mustard, and remaining 1 teaspoon sugar. Add chicken, skin side down, then beer, broth, and 1 teaspoon vinegar. Bring to boil. Reduce heat to medium. Simmer, covered, 10 minutes. Uncover skillet and simmer until chicken is cooked through and sauce thickens, turning chicken occasionally, about 20 minutes. Season with salt and pepper and more vinegar, if desired. Serve over something starchy like egg noodles, rice, mashed or roasted potatoes.

Tequila-Lime Chicken

This is a very zesty and yummy chicken recipe! Be creative with it - great for tacos or taco salad and fajitas!

Tequila-Lime Chicken

Marinade
3 tbsp Honey
1/4 c tequila
1/4 c chicken broth
1/2 c lime juice
1/2 c fresh cilantro, finely chopped
1 1/2 tsp ground coriander
Zest of 4 limes
4 serrano chilis, seeded & minced

2 1/2 lbs chicken

Put all marinade ingredients in a Ziploc bag & mix thoroughly. Add chicken and marinade for 24 hours. Grill on indirect heat (M-O-M) for approximately 5-10 minutes each side; serve immediately.

Lemon Garlic Chicken

This marinade recipe comes courtesy of my Uncle Russ. I like to make this chicken in bulk and then use it for sandwiches, salads, etc.

Lemon Garlic Chicken

Marinade:
1/4 c olive oil
Juice from one lemon
Zest from one lemon
2 cloves garlic, chopped
1/4 c fresh parsley, finely chopped
pinch of sea salt and black pepper

1 lb boneless chicken breasts, thin cut or pounded to approx 1/2" thick

Put all marinade ingredients in a Ziploc bag & mix thoroughly. Add chicken into bag and marinate for approximately an hour, turning bag over every 15 minutes. Heat grill; cook chicken on indirect heat(M-O-M)for approximately 5 minutes on each side.

Steamed Artichokes

We love artichokes - they're not only yummy but very versatile as an appetizer, side dish or meal in itself! Here is a very easy recipe that gets huge raves from family and friends:

Steamed Artichokes

3-4 Large artichokes
White wine
1 tsp crushed garlic or 1 whole clove
1 tbsp lemon juice

Rinse artichokes, trim spiked tips off leaves & cut stem off. Place artichokes in a 4-6 quart pot, stem side down. Pour in 3 cups white wine and 1 cup water so that water is about halfway covering the artichokes; if you need to add more liquid, use the 3:1 ratio (so, if you need to add 1 1/2c more wine, add 1/2c water). Add garlic & lemon juice. Keep pot uncovered and set heat to high. Bring liquid to a boil; once boiling, cover pot and turn burner down to low/simmer. Steam artichokes for approximately 45 minutes or until an artichoke leaf pulls off easily. Once done, remove from heat, drain and serve immediately.

These are also great chilled! Make a few & stick them in your refrigerator; if you like them warm, just throw them in plastic wrap and reheat in microwave for 20-30 seconds.

Here's a couple of dips I serve with artichokes, as sometimes we need a break from the standard mayonnaise:

Quick Lemon Garlic Dip

1/2 cup sour cream
1/4 cup mayonnaise
1/2 tsp crushed garlic, or to taste
1/4 tsp lemon juice

Mix all ingredients together until smooth & creamy; chill approx. 1/2 hr before serving.

Quick Chipotle Dip

1/2 cup sour cream
2 tbsp mayonnaise
1/2 tsp pureed chipotle, or to taste
1/2 tsp finely chopped scallions (optional)

Mix all ingredients together until smooth & creamy; chill approx. 1/2 hr before serving.

Our Favorite Summer Salad

One of our favorite summer salads is from a recipe that a friend of mine, Steve, gave to me when I ran into him at Trader Joe's! The dressing is my inclusion - I love vinaigrettes, but don't love all of the chemicals, preservatives, manufactured stuff. So, I went online & found an easy recipe that I played with to make it thicker & zestier! We make this salad at least once a week and often serve it topped with a grilled chicken breast or salmon fillet.

Spinach Salad with Strawberry Vinaigrette (feeds 4)

Strawberry Viniagrette (recipe follows)
1 bag spinach
1 cup crumbled feta cheese
1/2 cup dried blueberries
1/2 cup dried cranberries
1/2 cup candied walnuts

Mix vinaigrette in bottom of bowl; toss remaining ingredients together; serve immediately

Strawberry Vinaigrette

3 tsp strawberry jam or preserves*
2 tbsp balsamic vinegar
4 tbsp olive oil
Salt
Pepper

Whisk jam & vinegar together in bottom of salad bowl; slowly drizzle olive oil in while continuing to whisk, so that dressing can thicken. Season dressing with salt & pepper to taste.

*you can also substitute with raspberry jam or preserves; walnuts can be substituted with pecans or almonds

For Your Labor Day Grilling Pleasure....

My husband's friend & coworker, Billy, gave him this salmon recipe. It's fantastic and a staple in our home! Besides being delicious, I love the versatility of it - I can serve it with grilled veggies and rice or over salad.

Salmon a la Billy (feeds approx. 4)

1 large salmon fillet, with skin - I usually get a 1-2 lb fillet for our family
Zesty Italian dressing of your choice
Soy sauce of your choice
Brown Sugar

Rinse fillet and put in a Ziploc bag; mix 1 cup dressing to 1/2 cup soy sauce; pour marinade over fish, seal bag and refrigerate minimum 4 hours, up to overnight.

Grill on indirect heat (M-O-M). Before grilling, lay a sheet of foil on grill & spray with Pam. Place salmon on foil, skin side down. Sprinkle salmon generously with brown sugar and then grill until thoroughly cooked (usually 10-15 mins). To remove fish from grill, slide spatula between skin & meat. Serve immediately.

Side dish suggestions:
Grilled vegetables
Rice
Salad

Sangria 2.0

Well, another 100 degree day in Danville...I previously posted this recipe about a year ago and thought with this crazy heat, I would repost it, as it's my summertime "go to" cocktail! Cheers!

Best.Sangria.Ever.
(makes approx. 6 glasses)

1 750 ml bottle of red*
1 750ml bottle of white*
1 Orange, halved & sliced
1 Lemon, sliced
1 Lime, sliced
1 cup granulated sugar (I use superfine or baker's sugar)
Fresh seasonal fruit of your choosing,
such as sliced apples, peaches, apricots, or mango and berries
1 shot glass of rum

In a 4 quart glass or plastic pitcher, add wine, sugar & all fruit; stir, or if pitcher is a sealed lid type, shake until sugar is dissolved. Add rum and stir or shake again, then refrigerate for 24 hours. Serve over ice.

*I never, ever spend more than $3.00 per bottle of wine - Charles Shaw & Sea Ridge are usually my "go to" wines for this recipe. Cabernet & Chardonnay are the varietals I use.

Sour Cream/Salsa Dressing

1 cup of your favorite salsa, with juice
1 cup sour cream or plain nonfat yogurt, drained
Hot sauce to taste (optional)

Mix all ingredients together until smooth consistency. If the dressing is too thick for your liking, add a little salsa juice and stir until dressing thins out to desired consistency.

Corn Bread Casserole

1 box Jiffy corn bread mix
1 14oz. can cream style corn
1 140z. can whole corn, drained
1/2 cup sour cream
1 tsp honey

Preheat oven to 400. Mix all ingredients together; pour into greased loaf or 8x8 pan. Bake for approximately 40 minutes or until golden brown on top. Serve immediately.

Lynne's Awesome Chicken Tortilla Soup - Crockpot Style

My best friend Lynne gave me this recipe. I like to cook soups in my giant crockpot, so bear that in mind when making this soup. Makes 14 cups.

2 ears of corn
2 cups celery, finely chopped
1 large onion, finely chopped
2 cups carrots, finely chopped
1 anaheim chile, seeded & finely chopped (optional)
1 large can red enchilada sauce
1 quart chicken broth
4 boneless, skinless chicken breasts or 6 boneless skinless thighs

Shredded jack and/or cheddar cheese
Crushed tortilla chips

With a sharp knife, cut kernels off of ears of corn and put in crockpot. Put all remaining vegetables in crockpot. Add sauce and broth; stir gently. Add chicken. Set crockpot to low (10 hours). When time is complete, shred chicken with two forks and stir gently to mix shredded chicken back in. Serve immediately & top with tortilla chips and cheese.

Side dish suggestions:
green salad with a sour cream/salsa dressing
corn bread casserole

A New Outlook On My Blog...

So, two years ago my New Year's resolution was to start writing a blog. I completed my resolution, but never resolved to write on it regularly. I wrote periodically, mainly just to rant, especially around election time, because I was so sick of the misinformation being publicized and the hysteria it invoked. But again, life got in the way and I discovered Facebook, Twitter, etc. So again, gogomom was ignored...

On FB, I constantly post my dinner menu & my sweet friends always respond positively! Last night, my good pal Annie suggested I start blogging my menus and recipes - so here I am, reviving gogomom as my little recipe blog! I'm going to leave up my rants, comments & blurbs because they are how I feel or felt at the time, but going forward I'm going to focus on food and drinks, with a little rant here and there! ;)

Some of my recipes are my creations, most are from friends, cooking shows and cookbooks - I do usually put my own twist on them. I love to create meals, but I don't think I'm creative enough to grab ingredients and go! I'm more into taking recipes and making them quicker, tastier, and more plentiful. I encourage you to post your own comments, ideas and responses to my recipes, as I love the input!

This is very exciting for me, as I have always wanted to own a restaurant or cafe - ownership of this blog will be close enough (without the cash investment or risk). So, thank you for indulging me in my new calling - I hope you enjoy it!