Archive for October 16, 2015

Steak Fried Chicken and Gravy

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Steak Fried Chicken

Steak Fried Chicken with gravy and a biscuit hits the spot

Fried chicken is a Southern tradition, but I decided to put a spin on this dish by calling it Steak Fried Chicken and Gravy because it looks more like steak than chicken.

When buying chicken, I mainly buy leg quarters. I normally skin and debone the chicken and then freeze it to have on hand when I want chicken later. Our local Piggly Wiggly runs the leg quarters on sale by the 10 pound bag from time to time. It’s always a good deal so I buy extra.

I took out a pack of leg quarters from the freezer the other day just for frying. The quarters had flattened out to very nice pieces of meat. I started by putting 1/2 cup all purpose flour, 1/2 teaspoon onion powder, 1 tablespoon Lawry’s Garlic Salt, and 1 tablespoon paprika in a plastic Ziploc bag and mixed well. In a shallow bowl, I whisked 1 large egg and 1 cup buttermilk.

Steak Fried Chicken battered - The Surprised Gourmet

Steak Fried Chicken covered in batter, ready to fry

In a deep Lodge cast iron skillet, I added enough Canola oil to make it about 1/2 inch deep in the pan. I took 1 sleeve of whole wheat saltine crackers and crushed them in a bowl for coating. I then sprinkled fresh ground kosher salt, fresh ground black pepper, and Lawry’s Garlic Salt over the 4 leg quarters.

Place each piece of chicken in the Ziploc bag separately and shake it up. Place the flour-coated chicken on a plate to set. Once all the chicken is set, dip each piece in the buttermilk mixture, let the excess drip off then dredge in the crushed crackers. Pat the chicken into the crackers making sure each piece is completely covered.

Place the chicken in the skillet of hot oil being careful not to splatter yourself with the oil. Let the chicken cook in the hot oil for 2 to 3 minutes on each side. You want the chicken to be golden brown. If it comes out dark then your oil is too hot.

Steak Fried Chicken in the skillet - The Surprised Gourmet

Steak Fried Chicken cooking in the Lodge skillet

When the chicken comes out of the skillet, put it in a baking dish and place in a preheated 350 degree oven for 10 minutes to finish cooking.

In a saucepan, combine 3 teaspoons chicken bouillon powder, 4 tablespoons Canola oil, 4 tablespoons flour, 2 cups milk, and 1 tablespoon fresh dried parsley (optional, as this is more for color than flavor). Use a whisk to blend. You may need to add water to obtain the consistency you want in this gravy. Heat over medium heat.

Pour gravy over fried chicken and/or mashed potatoes.

This dish is finger-licklin’ good even if it doesn’t look like fried chicken normally does.

Thanks for stopping by today. Are you a fried chicken fan? Now that you’ve heard of Steak Fried Chicken, have you also heard of Chicken Fried Steak?

Cucina Felice!

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Steak Fried Chicken and Gravy

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Serves: 4 Servings

A delicious twist on the traditional fried chicken recipe
Ingredients
  • 4 Boneless, skinless leg quarters flattened
  • ½ Cup all purpose flour
  • ½ Tablespoon onion powder
  • 1 Tablespoon garlic salt
  • 1 Tablespoon paprika
  • 1 Cup buttermilk
  • 1 Large egg
  • Canola oil
  • 1 Sleeve saltine crackers
  • Fresh ground kosher salt (to taste)
  • Fresh ground black pepper (to taste)
  • GRAVY
  • 2 Cups milk
  • 3 Teaspoons chicken bouillon powder
  • 4 Tablespoons Canola oil
  • 4 Tablespoons all purpose flour
  • 1 Tablespoon fresh dried parsley (optional)
  • Water (as needed)
Instructions
  1. Preheat oven to 350 degrees.
  2. Put ½ cup all purpose flour, ½ teaspoon onion powder, 1 tablespoon garlic salt, and 1 tablespoon paprika in a plastic Ziploc bag and mix well. In a shallow bowl, whisk 1 large egg and 1 cup buttermilk.
  3. In a deep Lodge cast iron skillet, add enough Canola oil to make it about ½ inch deep in the pan. Take 1 sleeve of whole wheat saltine crackers and crush them in a bowl for coating. Sprinkled fresh ground kosher salt, fresh ground black pepper, and garlic salt over 4 leg quarters.
  4. Place each piece of chicken in the Ziploc bag separately and shake it up. Place the flour-coated chicken on a plate to set. Once all the chicken is set, dip each piece in the buttermilk mixture, let the excess drip off then dredge in the crushed crackers. Pat the chicken into the crackers making sure each piece is completely covered.
  5. Place the chicken in the skillet of hot oil being careful not to splatter yourself with the oil. Let the chicken cook in the hot oil for 2 to 3 minutes on each side. You want the chicken to be golden brown. If it comes out dark then your oil is too hot.
  6. When the chicken comes out of the skillet, put it in a baking dish and place in a preheated 350 degree oven for 10 minutes to finish cooking.
  7. In a saucepan, combine 3 teaspoons chicken bouillon powder, 4 tablespoons Canola oil, 4 tablespoons flour, 2 cups milk, and 1 tablespoon fresh dried parsley (optional, as this is more for color than flavor). Use a whisk to blend. You may need to add water to obtain the consistency you want in this gravy. Heat over medium heat.
  8. Pour gravy over fried chicken and/or mashed potatoes.

 

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Assembling Dinner in a Pinch

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Assembling a meal comes together with sirloin chops

Assembling a meal with sirloin pork chops

Assembling dinner in a pinch comes about when you don’t have a clue what to serve. You may have a faint idea of what you want, but not a complete meal.

I knew I wanted to fix a pack of boneless sirloin pork chops for dinner. When it came to side dishes, not so sure. Then I remembered there was a spaghetti squash in the refrigerator and a pack of Betty Crocker Homestyle Stuffing Mix in the pantry.

I cut the spaghetti squash length-wise and removed the seeds. I rubbed it with olive oil and turned it cut side down in a casserole dish and put it in a preheated 375 degree oven to cook for 15 minutes.

While the squash cooked, I put the chops in a 2-quart baking dish. I then sprinkled them with Lawry’s Garlic Salt, onion powder, paprika and drizzled them with olive oil. I rubbed this into the chops and then drizzled Worcestershire sauce over the top of them and let them marinate while the squash cooked.

When the squash came out of the oven after 15 minutes, I put the chops in to cook for 30 minutes. The oven was still set at 375 degrees.

Assembling a meal, sirloin chop meal - The Surprised Gourmet

Sirloin pork chops, stuffing mix and spaghetti squash…yum

Once the squash cooled, I scraped it  from the skin using a fork. Then I toss the squash with 2 tablespoons butter, Lawry’s Garlic Salt and fresh julienned basil. I topped it off with fresh grated Parmesan cheese right before I served it.

I prepared the stuffing mix according to the directions on the package.

All in all the meal came together quite well. In the end there was leftover stuffing mix, which I put in the fridge to use with another meal (recipe to come later).

Thanks for dropping by today. Do you plan your meals ahead of time or just put dishes together as they come to you? Hope you’ll give this recipe a try. If you do, please be sure to drop back by and let me know how it went or if you post it online tag it with #thesurprisedgourmet.com. I’m always happy to hear how a recipe turned out for you.

Cucina Felice!

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Assembling Dinner in a Pinch

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Serves: 2 Servings

Putting together a meal can sometimes turn out completely different than what you were planning in the beginning
Ingredients
  • 1¼ Pounds boneless sirloin pork chops
  • Garlic salt (to taste)
  • Onion powder (to taste)
  • Paprika (to taste)
  • Olive oil
  • Worcestershire sauce (to taste)
Instructions
  1. Put the chops in a 2-quart baking dish. Sprinkle them with garlic salt, onion powder, paprika and drizzled them with olive oil. Rub this into the chops and then drizzled Worcestershire sauce over the top of them.
  2. Put the chops in a preheated 375 degree oven and cook for 30 minutes.

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Cold Cucumber Soup

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Cold Cucumber Soup - The Surprised Gourmet

Cold Cucumber Soup with toast and double creme brie

Summer may be winding down here in the U.S., but you can still enjoy a bowl of delicious Cold Cucumber Soup.

Cucumbers are good prepared a number of ways. You can eat cucumber sandwiches or just slices of cucumbers with a meal. But one of the best ways to enjoy cucumbers is in a cold soup. I prepared my soup similar to a Polish cucumber soup and added potatoes.

Start by peeling and dicing 3 small potatoes. Put them in a saucepan and boil. When they’re done (about 5 minutes), drain and set aside to cool.

Take 5 cucumbers, peel, seed and dice them. In a stock pot put 2 tablespoons olive oil and 2 tablespoons butter on medium heat. Add 3/4 cup minced sweet onion to saute, stir constantly for 2 1/2 minutes. Add 1 tablespoon minced garlic and cook for 30 seconds, add cucumbers, stir together and cook for 7 minutes.

Bowl of Cold Cucumber Soup - The Surprised Gourmet

A delicious bowl of Cold Cucumber Soup

Add cooled potatoes, stir well, add 1/2 teaspoon celery seed and 1/2 cup chicken stock. Use an immersion blender to puree soup. Add 1/2 cup sour cream, 4 teaspoons Lawry’s Garlic Salt, and fresh ground black pepper to taste.

Put soup in a large bowl and refrigerate to chill for at least a couple of hours. The soup is best if let cool overnight before serving. To enhance the soup, serve with toast and a double creme brie.

Thanks for stopping by today. Do you like cucumbers? If so, how do you like them? Do you have a cucumber soup recipe? Hope you’ll give this a try. If you do, please stop back by and let me know how it turns out or if you post it online tag it with #thesurprisedgourmet. I’m always glad to know how my recipes turn out for you.

Cucina Felice!

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Cold Cucumber Soup

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Serves: 4 Servings

A bowl of Cold Cucumber Soup will hit the spot as the last days of summer fade away
Ingredients
  • 3 Small potatoes (peeled and diced)
  • 5 Large cucumbers (4½ cups), peeled, seeded and diced
  • ¾ Cup minced sweet onion
  • ½ Teaspoon celery seed
  • ½ Cup sour cream
  • 1 Tablespoon minced garlic
  • ½ Cup chicken stock
  • 4 Teaspoons garlic salt
Instructions
  1. Peel and dice 3 small potatoes. Put them in a saucepan and boil. When they're done (about 5 minutes), drain and set aside to cool.
  2. Take 5 cucumbers, peel, seed and dice them. In a stock pot put 2 tablespoons olive oil and 2 tablespoons butter on medium heat. Add ¾ cup minced sweet onion to saute, stir constantly for 2½ minutes. Add 1 tablespoon minced garlic and cook for 30 seconds, add cucumbers, stir together and cook for 7 minutes.
  3. Add cooled potatoes, stir well, add ½ teaspoon celery seed and ½ cup chicken stock. Use immersion blender to puree soup. Add ½ cup sour cream, 4 teaspoons garlic salt, and fresh ground black pepper to taste.
  4. Put soup in refrigerator to chill for at least a couple of hours. The soup is best if let cool overnight before serving. To enhance the soup, serve with toast and a double creme brie.

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Poached Salmon in White Wine

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This recipe is in partnership with the International Wine of the Month Club.

Poached Salmon in White Wine

Poached Salmon in White Wine paired with salad, garlic bread and a glass of wine makes a special meal

Fried salmon patties are a favorite in the South. But if you’re looking for a lighter salmon dish, try this Poached Salmon in White Wine recipe.

Pietra Santa Cienega Valley Chardonnay 2014 pairs well with a variety of fish whether grilled, poached or smoked. The wine’s citrus and floral tones blends well with salmon making it a perfect choice for this recipe. The wine’s soft scents of apple blossom, acacia flower and lemon zest enhance this recipe.

Serving salmon in the white wine sauce (with the exception of the butter) is much healthier than frying. It’s also quicker than making out the patties, battering them and then frying. Simmering the salmon in the white wine  enhances its flavor and keeps its moist and flaky.

I brushed two 1/2-pound salmon steaks on both sides with olive oil. Then I sprinkled fresh ground kosher salt and fresh ground black pepper on both sides. The amount used can be done to taste. I put those aside while I worked on the other ingredients.

I minced a sweet onion to acquire 3 tablespoons and then minced 2 fresh basil leaves (about ½ teaspoon) and 2 fresh sprigs of rosemary (about 1 teaspoon).

Poached Salmon in White Wine

Pietra Santa Chardonnay pairs well with salmon

Using a deep skillet (with a lid) on medium heat, I added a splash of olive oil (about 1 tablespoon) and placed the salmon skin-side down allowing them to cook for 30 seconds. I then added the minced onions and let them mingle with the salmon for 30 seconds. Giving a light stir to the onions I added the rosemary and basil, along with 1 cup of the Pietra Santa Cienega Valley Chardonnay.

When the wine began to bubble, I reduced the heat to simmer, put the lid on the skillet and let it cook for 7 to 10 minutes or until it flakes easily.

While that was cooking, I prepared a salad of spinach, thinly sliced onion, thinly sliced Roma tomatoes, and tiny slivers of fresh basil topped off with freshly grated parmesan cheese. I made a vinaigrette for the salad using 2 tablespoons olive oil and 2 tablespoons balsamic vinegar. Then prepared several slices of garlic bread using my favorite bread – French bread – butter and Lawry’s garlic salt.

When the salmon was done, I placed it on a plate to rest. Taking the liquid from the skillet, I strained it to remove the bits of rosemary, onions and basil. I put the strained liquid in a saucepan, turned the heat up on the stove and added 4 tablespoons of butter. I let this cook until it had reduced by 1/3. I poured this white wine sauce over the salmon when I served it.

The wonderful flavors of the wine had mingled with the salmon and keep it moist while it cooked. The white wine sauce had a creamy taste that enhanced the fish.

Enjoying a glass of the delectable Pietra Santa Cienega Valley Chardonnay with the meal added to the perfect eating experience. At this point, there was no desire nor room left for dessert.

International Wine of the MonthClubs - The Surprised Gourmet

Wines from the International Wine of the Month Club

This splendid bottle of Pietra Santa Chardonnay was provided to me by the good folks at the International Wine of the Month Club. When you join this fascinating club, you receive two expertly selected Estate Wines (such the Pietra Santa Chardonnay 2014) each month. You can choose to receive 2 reds, 2 whites or 1 of each (such as I received). The wine comes securely packaged and includes cellar notes describing the wine, pairings, a recipe and other wine-related tidbits. (*I used a bottle of Valle Secreto Key Cabernet Sauvignon Carmenére 2014 to make a Red Wine Venison Roast last month.) In fact, they have some special offers you can take advantage of at this time: Save $10 – Get $10 off any 4 month shipment, save $15 – get $15 off any 6 month shipment, or save $25 – get $25 off any 12 month shipment.

Thanks for stopping by today. I hope you’ll try this mouthwatering recipe, as well as the delicious wine. Do you cook with white wine? What do you enjoy most about cooking with wine? If you try this, be sure to drop back by and let me know how it went and if you decide post your results online, include the tag #thesurprisedgourmet. I’d love to know your thoughts on the recipe.

Cucina Felice!

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Poached Salmon in White Wine

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Serves: 2 servings

The lemon zest flavor in the Pietra Santa Chardonnay pairs well with the Poached Salmon and the white wine makes a delicious sauce
Ingredients
  • 2 Salmon steaks (1/2 pound each)
  • Olive oil (to taste)
  • 3 Tablespoons minced sweet onion
  • 2 sprigs fresh rosemary
  • ½ Teaspoon minced fresh basil
  • Fresh ground kosher salt (to taste)
  • Fresh ground black pepper (to taste)
  • 1 Cup Pietra Santa Cienega Valley Chardonnay
  • SAUCE
  • Liquid from pan after salmon is done, strained
  • 4 Tablespoons butter
Instructions
  1. Brushed two ½-pound salmon steaks on both sides with olive oil. Sprinkle fresh ground kosher salt and fresh ground black pepper on both sides of the salmon. The amount used can be done to taste.
  2. Mince a sweet onion to acquire 3 tablespoons and then mince 2 fresh basil leaves (about ½ teaspoon) and 2 fresh sprigs of rosemary
  3. Using a deep skillet (with a lid) on medium heat, add a splash of olive oil (about 1 tablespoon) and placed the salmon skin-side down allowing them to cook for 30 seconds. Add the minced onions and let mingle with the salmon for 30 seconds. Giving a light stir to the onions, add the rosemary and basil, along with 1 cup of the Pietra Santa Cienega Valley Chardonnay.
  4. When the wine begins to bubble, reduce the heat to simmer, put the lid on the skillet and let it cook for 7 to 10 minutes.
  5. When the salmon is done, place it on a plate to rest. Taking the liquid from the skillet, strain it to remove the bits of rosemary, onions and basil. Put the strained liquid in a saucepan, turn the heat up on the stove and add 4 tablespoons of butter. Let this cook until it has reduced by ⅓. Pour this white wine sauce over the salmon when served.

 

*This is a sponsored post containing affiliate links and I will be compensated if you make a purchase after clicking on my links. I was provided the wine mentioned above by MonthlyClubs.com, but the post was written solely by me and all opinions are my own given honestly and freely.

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Faux Pear Custard

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Faux Pear Custard

Faux Pear Custard is not overly sweet, but delicious

Autumn brings thoughts of apples, but this week I am thinking pears ….. Faux Pear Custard to be exact.

While this dish isn’t a typical custard, it isn’t a typical pie either. It’s similar to a quiche but without meat or vegetable in the filling. For that reason, I decided to call it a faux custard.

I peeled 8 medium-size ripe pears and brushed them with a mixture of lemon juice and water to keep them from browning. I set those aside and put the oven on 350 degrees to preheat while I prepared the crust and other ingredients.

For the crust I combined 1 1/2 cups of graham crackers that I had crumbled with 1/4 cup packed dark brown sugar and 1 stick (1/2 cup) melted butter in a bowl. I pressed this mixture into a 9-inch pie pan to form the crust. Place the crust in the refrigerator to firm while you prepare the filling.

Preparing Faux Pear Custard

Arrange pear slices in pan for Faux Pear Custard

Quarter the pears, remove the stems and seeds and slice into quarter-inch slices. In the top of a double boiler add 2 large eggs, 1/2 cup sour cream, 1/2 cup milk, 1/4 cup sugar and 2 tablespoons imitation vanilla flavoring. Using a whisk or immersion blender, combine well. Cook over medium heat about 5 minutes or until the mixture begins to coat the back of a spoon. Watch the mixture closely during this time so as not to scorch it. Set aside to cool.

Layer the pear slices in the pie pan. Sprinkle 1 tablespoon sugar and ground cinnamon to taste over the pears. Pour the cooled custard over the pears. Again sprinkle with ground cinnamon to taste. Place the pie pan on the middle rack of the preheated 350 degree oven for 45 minutes.

When done, remove from oven and top with sliced toasted almonds (optional). Let cool completely before serving to allow the custard to set firmly. This is delicious by itself or for an added treat top with whipped cream, ice cream or your favorite topping.

A slice of Faux Pear Custard

Let custard cool completely otherwise it will fall apart

Fall doesn’t have to be just for apples anymore. Enjoy this Faux Pear Custard as the temperatures begin to cool. Not overly sweet, this scrumptious dessert will delight your taste buds and have you asking for seconds. It stores well in the refrigerator though I doubt it will last more than a day before it’s all gone.

Thanks for visiting today. I hope you’ll give this simple dessert recipe a try. If you do, please be sure to stop back by and let me know how it turned out or if you post your outcome online attach the hashtag #thesurprisedgourmet. I’m always happy to hear how a recipe turns out for you and what you think of the results.

Cucina Felice!

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Faux Pear Custard

Prep time: 

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Total time: 

Serves: 8 servings

Fall isn't just for apples when you can enjoy this delicious Faux Pear Custard
Ingredients
  • 8 Medium-size ripe pears
  • 1½ Cups graham crackers, crushed
  • ¼ Cup dark brown sugar
  • 1 Stick (1/2 cup) butter, melted
  • 2 Large eggs
  • ½ Cup sour cream
  • ½ Cup milk
  • ¼ Cup sugar
  • 2 Tablespoons imitation vanilla flavoring
  • TOPPING
  • 1 Tablespoon sugar
  • Ground cinnamon (to taste)
  • Sliced toasted almonds (optional)
Instructions
  1. Peel 8 medium-size ripe pears and brush them with a mixture of lemon juice and water to keep them from browning. Set those aside and put preheat the oven to 350 degrees.
  2. For the crust combine 1½ cups of graham crackers (crushed) with ¼ cup packed dark brown sugar and 1 stick (1/2 cup) melted butter. Press the mixture into a 9-inch pie pan to form the crust. Place the crust in the refrigerator to firm while preparing the filling.
  3. Quarter the pears, remove the stems and seeds and slice into quarter-inch slices. In the top of a double boiler add 2 large eggs, ½ cup sour cream, ½ cup milk, ¼ cup sugar and 2 tablespoons imitation vanilla flavoring. Using a whisk or immersion blender, combine well. Cook over medium heat about 5 minutes or until the mixture begins to coat the back of a spoon. Watch the mixture closely during this time so as not to scorch it. Set aside to cool.
  4. Layer the pear slices in the pie pan. Sprinkle 1 tablespoon sugar and ground cinnamon to taste over the pears. Pour the cooled custard over the pears. Again sprinkle with ground cinnamon to taste. Place the pie pan on the middle rack of the preheated 350 degree oven for 45 minutes.
  5. When done, remove from oven and top with sliced toasted almonds (optional). Let cool completely before serving to allow the custard to set firmly. This is delicious by itself or for an added treat top with whipped cream or ice cream.

 

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Potato Pancake Florentine

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Potato Pancake for breakfast - The Surprised Gourmet

Potato Pancake Florentine is delicious for breakfast or dinner

Lately we seem to be on a food merry-go-around of sorts using the same ingredients everyday, but coming up with different dishes is how I created my Potato Pancake Florentine meal.

One of the main ingredients I tend to use a great deal is spinach. I use it instead of lettuce and find that I’m using it in more and more dishes. It’s one of those foods that we enjoy and besides, it’s good for you.

With my busy work schedule we only get to enjoy breakfast as a family on weekends and then sometimes only on Sundays. Because of this and the fact that it’s a meal we really enjoy, we have a habit of eating breakfast for dinner from time to time.

Deciding to combine breakfast and dinner the other evening I came up with these tasty potato pancakes filled with nutritious julienned  spinach.

It all started with 1 cup of leftover mashed potatoes. This is one dish that is so handy I’m tempted to make extra potatoes when I prepare them just so I’ll have leftovers to use in some other dish.

Potato Pancake - The Surprised Gourmet

A tasty dish the family will enjoy anytime of day

Putting a non-stick skillet on medium high, I gave it a splash (about 1 tablespoon) of Canola oil to make sure it was lightly coated. In a bowl, I slightly beat 2 large eggs, added the mashed potatoes, 1/4 cup milk, 1/4 cup plain flour, 1/4 teaspoon baking powder, a pinch of baking soda, 1/2 teaspoon Lawry’s Garlic Salt, 1/2 cup julienned deli-style ham, 1/3 cup julienned spinach, 5 leaves of basil (julienned), 1/4 cup shredded Mexican Blend cheese, fresh ground black pepper (to taste), and fresh ground kosher salt (to taste). I combined all the ingredients until it was a batter-consistency.

Using 1/3 cup measuring cup, I dropped the mixture into the hot skillet making the pancakes about 6 to 7 inches in diameter. I cooked them about 2 to 3 minutes until they were golden brown and could be flipped over without tearing apart.

Tasty Potato Pancakes - The Surprised Gourmet

Quick and easy Potato Pancake Florentine

In a cast iron skillet I scrambled 1 egg with Kraft Velveeta Sharp Cheddar Cheese for the garnish. On top of that I added 1 tablespoon of julienned ham and a dollop of sour cream with a wedge of a Roma tomato on the side.

Mashed potatoes (or creamed potatoes to some) are always good. I love potatoes just about any way you can prepare them. Are you a mashed potato fan? Have you used them in any other dishes as an ingredient?

Thanks for poppin in. Hope you’ll give this a try. If you do, be sure to stop back by and let me know how it turned out for you or if you post it online tag it with #thesurprisedgourmet.

Cucina Felice!

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Potato Pancake Florentine

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Serves: 4 servings

You can enjoy this delicious Potato Pancake Florentine recipe for dinner or breakfast
Ingredients
  • 1 Cup mashed potatoes
  • 1 Tablespoon Canola oil
  • 2 Large eggs
  • ¼ Cup milk
  • ¼ Cup plain flour
  • ¼ Teaspoon baking powder
  • A pinch of baking soda
  • ½ Teaspoon garlic salt
  • ½ Cup deli-style ham, julienned
  • ⅓ Cup spinach, julienned
  • 5 Leaves of basil, julienned
  • ¼ Cup shredded Mexican Blend cheese
  • Fresh ground black pepper (to taste)
  • Fresh ground kosher salt (to taste)
  • GARNISH
  • 1 Large egg
  • 1 Slice Velveeta sharp cheddar cheese
  • 1 Tablespoon julienned ham
  • Dollop of sour cream
  • 1 Roma tomato, cut into wedges
Instructions
  1. Put a non-stick skillet on medium high, give it a splash (about 1 tablespoon) of Canola oil to make sure it was lightly coated. In a bowl, slightly beat 2 large eggs, added the mashed potatoes, ¼ cup milk, ¼ cup plain flour, ¼ teaspoon baking powder, a pinch of baking soda, ½ teaspoon garlic salt, ½ cup julienned deli-style ham, ⅓ cup julienned spinach, 5 leaves of basil (julienned), ¼ cup shredded Mexican Blend cheese, fresh ground black pepper (to taste), and fresh ground kosher salt (to taste). Combine all the ingredients until it is a batter-consistency.
  2. Using ⅓ cup measuring cup, drop the mixture into the hot skillet making the pancakes about 6 to 7 inches in diameter. Cook about 2 to 3 minutes until they are golden brown and can be flipped over without tearing apart.
  3. In a cast iron skillet scrambled 1 egg with Kraft Velveeta Sharp Cheddar Cheese for the garnish. On top of that add 1 tablespoon of julienned ham and a dollop of sour cream with a wedge of a Roma tomato on the side.

 

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