Easy Potato Pancakes (using leftover mashed potatoes)

 Ingredients 

3 cups chilled leftover mashed potatoes

2/3 cup shredded cheddar cheese

2 Tablespoons chopped scallions, green and white parts

1 egg, lightly beaten

3 Tablespoons all-purpose flour

1/2 cup all-purpose flour

Vegetable oil, for pan-frying

Sour cream, for serving

 

Instructions

In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined.  Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.

Place the remaining ½ cup of flour in a shallow dish and carefully dredge each pancake in the flour.

Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)

Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.

Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

NOTE: All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the mashed potato pancake mixture looks too dry and isn't holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture is cohesive.

Savoury Cornbread Recipe

 Ingredients

1 cup yellow cornmeal

1/2 cup all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 large egg

1 cup buttermilk

1/2 cup 2% milk

1/4 cup canola oil

Directions

Preheat oven to 450°. In a small bowl, whisk cornmeal, flour, baking powder, salt and baking soda. In another bowl, whisk egg, buttermilk, milk and oil until blended. Add to flour mixture; stir just until moistened.

Transfer to a greased 8-in. square baking pan. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Serve warm.

Sweet or Savoury Cornbread

 Ingredients

1 cup all-purpose flour, sifted

1 cup yellow cornmeal

1 tablespoon baking powder

1/2 teaspoon salt

1 cup half-and-half

2 large eggs, beaten

1/4 cup melted butter, or shortening

1/4 cup honey, optional

1/4 cup sugar, optional

Steps to Make It

Preheat oven to 400 F. Prepare a 9 x 9-inch baking dish or pan with cooking spray or butter and flour.

In a large bowl, sift together the flour, cornmeal, baking powder, and salt.

In a separate bowl or measuring cup, combine the half and half, eggs, melted butter, and honey and sugar if using.

Add the liquid ingredients to the dry and mix just until the flour is moistened, no more than 10 to 15 seconds. The batter should be visibly lumpy; do not overmix.

Pour the batter into your prepared pan and bake the cornbread immediately.

Bake 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the edge of the bread starts to pull away from the pan.

Cool for about 10 minutes, then remove ​it from the pan. Let it cool for 5 more minutes on a rack, and serve as soon as possible.

Enjoy!

Teriyaki Chicken

 Ingredients

½ cup white sugar

½ cup soy sauce

¼ cup cider vinegar

1 tablespoon cornstarch

1 tablespoon cold water

1 clove garlic, minced

½ teaspoon ground ginger

¼ teaspoon ground black pepper

12 boneless, skinless chicken thighs

Directions

Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish.

Combine sugar, soy sauce, cider vinegar, cornstarch, cold water, garlic, ginger, and pepper in a small saucepan over low heat. Simmer, stirring frequently, until teriyaki sauce thickens and bubbles, 3 to 5 minutes. Remove from the heat.

Place chicken thighs in the prepared baking dish. Brush both sides of each thigh with the sauce. Reserve any extra sauce for basting.

Bake in the preheated oven for 30 minutes.

Flip chicken and brush with sauce. Continue to bake, basting with remaining sauce every 10 minutes, until no longer pink and juices run clear, 20 to 30 more minutes.