Weekly Menu

Monday : Happy Halloween!!    Mummy Dogs, baked beans, & chips
Tuesday : Slow Cooker Pot Roast, Mashed Potatoes, Roasted Carrots
Wednesday : Leftover Pot Roast Sandwiches, Squash Soup
Thursday : Chicken Caesar Wraps
Friday : @ Grandma's
Saturday : @ wedding
Sunday : Pizza

Weekly Menu

Monday - Chicken Cordon Bleu, Rice, Roasted Asparagus
Tuesday - Meatloaf, Mashed Red Skin Potatoes, Corn
Wednesday - @ Azteca for Dinner with Elmo!
Thursday - City Chicken, Pierogi, Bigos, Beet Salad
Friday - Homemade Chicken Noodle Soup, Ham & Cheese Sliders
Saturday - Pizza (Bowling Night)
Sunday - Beef Stew & Biscuits

Ethnic Nights

A few months ago, we came up with an idea to start cooking from other ethinicities than we were used to.  We usually cook Italian, Tex Mex or Polish at least once a week and wanted to branch out from this.  So we came up with Ethnic Night, where we would pick a country and cook the traditional foods from that culture.  All items are homemade or as close to homemade as I could manage!

So far, we have done German, Irish, and Vietnamese (pre-blog).  Since these were not blogged, I'll still post the menus that we have done and try to get around to posting the recipes soon!

GERMAN
Veal Schnitzel
Spaetzle
Knockwurst w/ Hot German Potatoes
Apple Cake

IRISH
Guinness Beef Stew
Irish Soda Bread
Shortcake

VIETNAMESE
Pork Bahn-Mi Sandwiches
Garlic Noodles

Upcoming cuisines to try are:
 Authentic Mexican, French, Canadian, English, Hawaiian, Spainish Tapas, and Korean.

Weekly Menu

Monday - Spaghetti & Meatballs, with Crispy Baked Eggplant
Tuesday - Crispy Onion Chicken, Rice Pilaf, Green Beans w/ Shallots
Wednesday - Leftovers
Thursday - Navy Bean Soup and Panini's
Friday - @ Football Game
Saturday - Date Night!   Either Capital Grille or Ruth Chris
Sunday - Ethnic Night* - Russian.   Beef Stroganoff, Borsht, Cucumber Salad, & Blintz

*See Ethnic Night post for the history on this.

Pumpkin Cream Cheese Muffins

The air is turning cooler and the kids are back in school so that means it's time for Fall baking!   I always love the start of a new season so I can change up my cooking.  We love summer and grilling out each night, but I always look forward to Fall so I can bring out my baking tins and break out the pumpkin.  These muffins are perfect for a Fall day!  The kids all love them and they are great for breakfast, a snack or dessert!

Makes: 24 muffins

Ingredients:For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar

For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1/2 c. vegetable oil
3/4 c. applesauce

For the topping:
1/4 cup sugar
2 tbsp. flour
1 tsp. ground cinnamon
2 tbsp. cold unsalted butter, cut into pieces

Directions:
To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth.  Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter.  Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil.  Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins, preheat the oven to 350˚ F.  Line muffin pans with paper liners.  In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.  In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil.  Mix on medium-low speed until blended.  With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend.  Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.  Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons).  Slice the log of cream cheese filling into 24 equal pieces.  Place a slice of the cream cheese mixture into each muffin well.  Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.  Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes.  Transfer to a wire rack and let cool completely before serving.

Weekly Menu

Sunday - Chicken Pot Pie w/ Roasted Squash
Monday - Sweet Italian Sausage w/ carmelized onions, mini ziti w/ alfredo sauce, spinach salads
Tuesday - Broccoli & Cheese Stuffed Chicken, Rice Pilaf, Fried Zucchini
Wednesday - Meatball Subs, Sweet Potato Fries
Thursday - Navy Bean Soup
Friday - Out (Josh's Football Game)
Saturday - Neighborhood Block Party

BBQ Chicken Salads w/ Creamy Cilantro Lime Dressing

This is a great summer salad!   The best part is you can make the chicken ahead of time and use as much as you need.  This chicken also freezes well, so I freeze individual size portions of chicken so I can pull out exactly what I need!

Serves 4-6

3 cups cooked, shredded chicken **
2 cups BBQ sauce

3 romaine hearts, chopped
1/2 red onion diced
¼ cup chopped fresh cilantro
1 1/2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained

1 cup cherry tomatoes, halved
4 ounces sharp cheddar cheese, cubed small or shredded
4 ounces Monterey jack cheese, cubed small or shredded

Crispy tortilla strips (optional)

Creamy Cilantro Lime Dressing  

** The chicken can be cooked ahead of time in a crockpot.  Place 4 chicken breasts in a crockpot with 2-3 cups of chicken stock or water and cook on high for 5-6 hours.  Shred the chicken and save for later use.  Chicken can also be placed in freezer.

Combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use.

In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans, tomatoes, and cheese.

Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. Otherwise, you can serve the dressing on the side.

Place salad on plates and top with the prepared BBQ chicken and tortilla strips and additional dressing.

Creamy Cilantro Lime Dressing

1 cup mayonnaise, light or regular
1/3 cup milk
1/3 cup buttermilk
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
1 teaspoon white vinegar
1 teaspoon granulated sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 to 1/2 cup BBQ sauce (optional)

Combine all the ingredients in a food processor and blend until smooth.  You can also combine in a mixing bowl and whisk (or shake, if using a jar) vigorously to combine.
Refrigerate until ready to serve.

Weekly Menu

It's been a while since I updated, but I will try to get back into the habit of posting!

Here is our weekly menu for July 18-24.

Monday - Taco Night
Tuesday - BBQ Grilled Pork Chops, Roasted Broccoli, Onion Roasted Red Skin Potatoes
Wednesday - Smoked mozzerella & chicken ravioli
Thursday - Fried Fish, Mac & Cheese, Salads
Friday - Marinated Steaks, Twice Baked New Potatoes, Green Beans w/ Shallots
Saturday - Greek Marinated Chicken Kabobs, Grilled Veggies, Rice
Sunday - Sweet & Sour Chicken, Vegetable Spring Rolls

Weekly Menu

Monday: Rotisserie Chicken, Caprese Salad
Tuesday: Grilled Kielbasa, Pieorgi, Roasted Broccoli
Wednesday: Leftovers
Thursday: Enchiladas, Corn Cake
Friday: BBQ Chicken, Pasta Salad
Saturday: Grilled Pork Chops, Rice Pilaf, Peas
Sunday: BBQ Party at our house!  Hamburgers, Italian Sausage, Potato Salad, Corn on the cob

Sweet & Sour Chicken

I love this recipe.  It's a little messy to make with the frying, but it is the best homemade sweet and sour chicken I've ever had.  I'm not usually a fan of Asian food made at home, I always feel its better at the restaurant, but this is one that is on the regular rotation at our house.  Serve with rice and egg rolls and it's just like takeout!

INGREDIENTS

• 4 boneless, skinless chicken breasts
• Salt and pepper
• 1 cup cornstarch
• 2 eggs, beaten
• 1/4 cup canola oil
• Onion, cut into chunks
• Green pepper, cut into chunks
• Pineapple

Sauce:

• ¾ cup sugar
• 4 tablespoons ketchup
• ½ cup vinegar
• 1 tablespoon soy sauce
• 1 teaspoon garlic salt

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish.

Mix sauce ingredients together and pour over chicken.  Add in onion.

Bake for one hour at 325 degrees.   Add in green pepper and pineapple for the last 30 minutes of cooking.

Source: My Happy Meals

Crispy Chicken Tacos

When I found this recipe, I knew it was going to be a favorite.  We all love Mexican food, but get bored with tacos and enchiladas and we like to try something new.  These crispy chicken tacos were perfect!  A cross between a tacquito and a hard taco, they were enjoyed by everyone.

INGREDIENTS

• 4 Chicken Breasts, diced
• Salt, Cumin, Chili Powder To Taste (or Use Taco Seasoning)
• 2 Tablespoons Canola Oil
• 2 cans (4 Ounce) Diced Green Chilies
• 1-½ cup Finely Grated Cheese (cheddar Or Cheddar/jack Mix)
• Sour Cream
• Hot Sauce (optional)
• Thinly Sliced Romaine Lettuce (or Any Lettuce)
• Tomatoes, Diced
• Canola Oil, For Frying Tacos

Season diced chicken liberally. Heat 2 tablespoons oil in large skillet over medium-high heat. Add the chicken and cook for a couple of minutes. Add in the diced green chilies. Stir and cook until chicken is totally done inside. Turn off heat and set aside.

Have all other ingredients—grated cheese, sliced lettuce, diced tomato, sour cream, and hot sauce—ready.
Also have a plate ready, as well as a stack of five or six paper towels to hold in your hand.

**Be very careful when frying with hot oil!**

To fry the tacos, heat a couple of inches of canola oil in a heavy skillet over medium-high. Place some chicken in the middle of a tortilla, then fold tortilla in half. Clamp the tortilla shut with a pair of heat-proof metal tongs, then carefully lay the taco—one side down—in the oil.

As you lay it in the oil, use the tongs to hold the top side down for a few seconds to form it in place. Once it stays put, repeat with two other tacos. Turn tacos after 30 to 45 seconds, or when each side gets light golden brown (not too brown.)

One at a time, remove tacos from the pan with tongs, holding sideways as you remove them to allow oil to drip out of the sides. Place the taco in the stack of paper towels. Fold the sides and corners around the taco to tightly hold it, then give it three or four shakes to remove excess oil. Remove it from the paper towels and place on a plate. Repeat with other tacos in the pan.

As you continue frying the other tacos, have someone carefully place some grated cheese inside the tops of the tacos (gently pry them open just enough to place the cheese in). Then just let them sit until ready to serve—the cheese will melt as it sits in the warm taco.

Tacos will be hot for a minute or two after frying.  They stay warm for a while after frying, so serve with the garnish of your choice and enjoy!

Source: Pioneer Woman

Weekly Menu

Monday - Spaghetti & Meatballs, Garlic Bread, & Caesar Salad
Tuesday - Chili & Corn Muffins
Wednesday - Leftovers
Thursday - Sloppy Joe's & Sweet Potato Fries
Friday - Sweet & Sour Chicken, Rice, Egg Rolls
Saturday - Pulled Pork w/ Mac & Cheese
Sunday - Chicken Cordon Bleu, Spinach Salads

Weekly Menu

Monday:  Grilled Hamburgers & Oven Fries
Tuesday: Pasta Fresca
Wednesday: Leftovers
Thursday: Grilled Hot Dogs, Baked Beans, Chips
Friday: Homemade Pizza
Saturday: Out
Sunday: Baptism Party

Homemade Restaurant Style Salsa

This is one of the best salsa recipes that I have ever made.  It tastes just like the fresh salsa from a mexican restaurant.  It's super simple to make and with ingredients that you usually have in your pantry.  Enjoy!

Ingredients
14 oz. can whole tomatoes with juice
10.5 oz. can of Rotel
1/4 chopped onion
1 clove garlic
1/2 jalapeno
1/4 c. cilantro
Juice from 1/2 of a lime
1/4 tsp. salt
1/4 tsp. sugar
1/4 tsp. ground cumin

Add all ingredients to a food processor.  Pulse until you get the desired consistency (approx. 10 pulses).  Refridgerate for at least 1 hour before eating to let the flavors blend. 

** If you prefer milder salsa, remove the seeds and membranes from the jalapeno before adding to the food processor.

Source: Pioneer Woman

Shrimp Ceviche Cocktail

With Cinco de Mayo just a few days away, this recipe is a great addition to any Mexican theme night you have.  A mix between traditional shrimp ceviche and shrimp cocktail, the salad is refreshing and delicious!

• 1 quart salted water
• 1/2 cup plus 2 tablespoons freshly squeezed lime juice
• 1 generous pound small shrimp (about 41 to 50 count to a pound)
• 1/2 medium white onion, diced
• 1/3 cup chopped fresh cilantro, plus several sprigs for garnish
• 1/2 cup ketchup
• 1 to 2 tablespoons hot sauce
• About 2 tablespoons olive oil
• 1 cup peeled, diced cucumber 
• Salt
• Several lime slices, for garnish

Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, drain the liquid, leaving the shrimp in the empty pot.

Replace lid and set aside, letting shrimp steam in closed pot for 10 minutes.  After steaming, transfer shrimpt to a bowl and cool completely. Peel and devein shrimp (if needed).

Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour.

In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. This mellows the raw onion flavor. 

Add chopped cilantro, ketchup, hot sauce, olive oil, cucumber, and onion to a bowl. Mix gently, taste and season with salt, usually about 1/2 teaspoon.  Stir in shrimp.

Cover and refrigerate up to a few hours, or serve immediately.

Recipe adapted from Rick Bayless

Fresh Fruit Tart w/ Vanilla Pastry Cream

If you are looking for a summer dessert to impress people, this is it!   This is not a quick and easy dessert but the effort is completely worth it.  This is perfect to serve on a warm summer night after a BBQ with friends.  I wuold recommed making the tart dough and pastry cream the day before.  There are alot of steps and wait time with this recipe so you want to make sure you have enough time to do all the steps without having to worry about the rest of your menu.

For the tart dough:

• 1 large egg yolk
• 1 tbsp. heavy cream
• 1/2 tsp. vanilla extract
• 1 1/4 cups all-purpose flour, plus more for dusting the work surface
• 2/3 cup confectioners’ sugar
• 1/4 tsp. salt
• 8 tbsp. cold unsalted butter, cut into 1/2-inch cubes

For the Pastry Cream

• 3 extra-large egg yolks, at room temperature
• 6 Tbsp sugar
• 1 1/4  Tbsp cornstarch
• 1 c. milk 
• 1 Tbsp butter
• 1/2 tsp. vanilla extract
• 1 Tbsp heavy cream

For the Fruit Topping

• Any fresh fruit, sliced
• Apricot/Apple Jelly, for glazing (optional)

Directions:

To make the tart shell, whisk together the egg yolk, cream and vanilla in a small bowl; set aside.

Place the flour, sugar, and salt in a food processor.  Process briefly to combine.  Scatter the butter pieces over the flour mixture; process to cut the butter into the flour until the mixture resembles coarse meal, about fifteen 1-second pulses.

With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds.  Turn the dough onto a sheet of plastic wrap and press into a 6-inch dish.  Wrap in plastic wrap and refrigerate at least 1 hour or up to 48 hours.

Remove the dough from the refrigerator.  (If refrigerated for more than an hour, let stand at room temperature until malleable.)  Unwrap and roll the dough out on a lightly floured surface to a 13-inch round.  Transfer the dough to a 9-inch tart pan.  Mold the dough to the sides of the tart pan and remove the excess off the top.  Set the dough-lined tart pan on a large plate and freeze for 30 minutes.

Meanwhile, adjust an oven rack to middle position.  Preheat the oven to 375° F.  Set the dough-lined tart pan on a baking sheet, press a 12-inch square of foil into the frozen shell and over the edge, and fill with pie weights (dried beans work, too!).

Bake for 30 minutes, rotating halfway through the baking time.  Remove from the oven and carefully remove the foil and weights.  Continue to bake until deep golden brown, 5-8 minutes longer.  Transfer to a wire rack to cool.

To make the pastry cream, heat the half-and-half, 6 tablespoons of the sugar, and the salt in a saucepan over medium-high heat until simmering, stirring occasionally to dissolve the sugar.

Meanwhile, combine the egg yolks and remaining 2 tablespoons sugar in a medium bowl and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds.  Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.

When the half-and-half mixture has reached a simmer, slowly add it to the egg yolk mixture to temper, whisking constantly.  Return the mixture to the saucepan, scraping the bowl with a rubber spatula.  Return the mixture to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds.

Off the heat, whisk in the butter and vanilla.  Strain the pastry cream through a  fine mesh sieve set over a medium bowl.  Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours and up to 2 days.

To assemble the tart, spread the cold pastry cream evenly over the bottom of the tart shell.  Arrange the fruit on top of the pastry cream as desired.  Heat the jelly in the microwave for 20-30 seconds, just until slightly melted and easy to stir.  Using a pastry brush, paint a light layer of jelly over the fresh fruit.  Serve.

Recipe adapted from Annie's Eats & Ina Garten

Eggplant Parmesan

Sometimes, I like to plan a vegetarian night just to break up the routine a little.  However, my meat loving family doesn't always love my vegetarian nights and seem to go for snacks not long after dinner.  That is, until I found this recipe.  It's a hit in my house and I love that it is healthy and and filling!   Both Rob & Josh love this meal and don't even miss the meat.

Ingredients:   (Serves 3-4)
1 lb. globe eggplant, cut into ¼-inch thick rounds
1½ tsp. kosher salt
3 oz. high-quality white bread, torn into chunks
1½ oz. freshly grated Parmesan cheese, about ¾ cup
Pinch of salt
1/2 tsp. pepper
¾ cup all-purpose flour
2 large eggs
3 tbsp. vegetable oil

Spaghetti Sauce (either jarred or homemade)
1/2 c. mozzarella cheese
1/4 c. parm

Directions:
To prepare the eggplant, toss the eggplant slices with the kosher salt in a large bowl until combined.  Transfer the salted eggplant to a colander and set the colander over the now empty bowl.  Let stand until the eggplant releases at least 1 tablespoon liquid, 30-45 minutes.

Spread the eggplant slices on a triple thickness of paper towels (or layers of clean kitchen towels); cover with another triple thickness of paper towels.  Press firmly on each slice to remove as much liquid as possible.  Wipe off any excess salt.
   **The salting of the eggplant is an important step as it helps to get rid of some of the bitterness that eggplant has.  The salt also draws the moisture from the eggplant so your eggplant will not get mushy during cooking.  If you don't have time for the salting/draining steps, the recipe will still work fine.

While the eggplant is draining, place a rimmed baking sheet in the oven and preheat to 425˚ F.

Pulse the bread in a food processor to fine crumbs (about 15 1-second pulses).  You should have about 3 cups.  Transfer the crumbs to a pie plate and mix in the cheese, salt, and ¼ teaspoon pepper; set aside.

Combine the flour and ¾ teaspoon pepper on a plate.  Beat the eggs in a second plate.

Dredge the eggplant slices in the flour, making sure to shake off the excess.  Dip teh dredged eggplant slices in the egg.  Then coat the slices with the bread crumb mixture, making sure to firmly press each slice into the bread crumbs so it is fully coated. 

Set the breaded slices on a wire rack or plate.  Repeat with the remaining eggplant until all the slices are breaded.

Remove the preheated baking sheet from the oven.  Add the vegetable oil to the sheet and tilt to coat evenly.  Place the breaded eggplant slices on the baking sheet in a single layer.  Bake until the eggplant is well browned and crisp, about 30 minutes, flipping the slices after 15 minutes.  Do not turn off the oven after the slices are baked.

While the eggplant is baking,  heat your preferred tomato sauce.

To assemble the dish, spread ½ cup of the sauce in the bottom of a 2-quart casserole dish.  Layer in half of the eggplant slices, overlapping the slices to fit.  Spread with another ½ cup of the sauce.  Sprinkle with half of the mozzarella.  Layer in the remaining eggplant and dot with the remaining sauce, leaving the majority of the eggplant exposed so it will remain crisp. Sprinkle with the Parmesan cheese and the remaining mozzarella.  Bake until bubbling and the cheese is browned, 13-15 minutes.

Serve this over pasta and enjoy!

Source: Annie's Eats

Weekly Menu

Monday - Eggplant Parmesan, Caprese Salad
Tuesday - Shepherd's Pie
Wednesday - Chicken Divan
Thursday - Cinco De Mayo Taco Night
Friday - Out for Anniversary (just a month late)  at The Lark
Saturday - Crispy Chicken Tacos, Shrimp Ceviche, homemade salsa & guacamole
Sunday - Mothers Day (will post the menu later)

Asparagus Roll Ups

This is a great appetizer that looks fancy and tastes delicious!  It is very easy to make up a batch and freeze so you can have a quick appetizer to pull out for a party or unexpected guests.

INGREDIENTS
1 bunch of asparagus, trimmed (thinner stalks work best)
2 loaves of white bread (you can use the cheapest white bread you can find)
1-2 packages of Boursin cheese, softened **
1 stick butter

To trim your asparagus stalks, simply take the end of the asparagus between your thumb and forefinger and bend until it breaks. The asparagus automatically breaks just where the woody part ends and the fresh, juicy asparagus begins. So you don't need to worry about breaking off too much or too little.

The asparagus breaks this way because the end has much less moisture and therefore less flexibility. It snaps instead of bends, leaving you with deliciously green and juicy asparagus.

Trim the crusts off the bread.   Take a rolling pin and roll out each slice of bread until flat and thin.  It only takes 1-2 rolls to get the bread to flatten out.

Spread each flatten slice with softened cheese and place the half stalk of asparagus at one end. 

Roll the bread up and place aside.  Continue with all slices of bread/asparagus.

*If you want to freeze them, this would be the point to do it at.  You can flash freeze them on a cookie sheet/plate, then transfer to a ziploc bag.  Cooking time will have to be adjusted when using the frozen rolls. 

Place the roll ups on a foil lined cookie sheet and brush each roll up with melted butter.  You can spray with Cooking Spray to lighten this up. 

Bake for approximately 15 minutes at 350 degrees or until roll ups are slightly browned. 

Let cool slightly before eating, they will be VERY hot!

** Boursin cheese is a cheese spread similar to cream cheese, just slightly drier.  You can use cream cheese in this recipe and add anything you like to it.  Chopped olives or sun dried tomatoes would work well.  I use garlic/herb flavored cheese when I make these.

Weekly Menu Planning

Here is our Weekly Menu!   I will try to post the recipes/pictures of each dinner soon!

MONDAY: Easter Leftovers
TUESDAY: Grilled Bratwurst w/ onions, pasta salad, corn
WEDNESDAY: Steak Fajitas w/ peppers, onions, & zucchini
THURSDAY: PF Changs!  Birthday Celebration
FRIDAY: Chicken Gyros & Oven Fries
SATURDAY: Out (probably pizza)
SUNDAY: Eggplant Parmesan

Latkes (Potato Pancakes)

For our 1st Friday in Lent, we decided to go with Latkes or potato pancakes.  In the Catholic tradition, Fridays in Lent are meat free, with only fish allowed.  Traditionally, latkes are Jewish and served during Hannukah.  However, many Eastern European countries also make a form of latkes and Polish food is always a favorite in this house. 

I've tried alot of different recipes for the pancakes and finally just came up with a variation of my own.   The potato pancakes that I've had in most Polish restaurants are thin, with a consistent texture.  Almost like mashed potatoes that have been formed into a pancake and fried.

For my pancakes, I like a little more texture so mine are a combination of mashed and shredded potatoes. 

Opinions on how the latkes should be eaten are split in my house.  Half says sour cream with salt and pepper, and the other half like it sweet with a sprinkle of sugar and a dollop of applesauce.  Either way, these latkes are delicious!

Ingredients
6 russet potatoes
1 medium onion
1Tbsp butter
1/4 cup milk
1 egg
1 tsp. lemon juice
Salt & Pepper
Vegetable oil, for frying

Peel and cube 3 potatoes.  Boil for appox. 15 minutes until fork tender.  When tender, mash with the butter and milk.  Set aside.

Peel the remaining 3 potatoes.  If you have a food processor with a shredding attachment, this is the easiest way to do this.  If not, a cheese grater will work just as well.  Shred the potatoes and the onion.  Toss with 1 tsp lemon juice to prevent the potatoes from browning.

Put the potatoe and onion shreds in a colander over a bowl to drain the excess liquid.  Press down on the mixture to get all the excess liquid out.  You should get about 1/4 cup of liquid. 

Once the potatoes and onion are drained, put in a large mixing bowl.  Add the egg, mashed potatoes, salt and pepper.  Mix until well combined.

Heat oil in a large dutch oven or high sided pot.  You should have about 1/4 inch of oil in the bottom of the pot.

Once oil is heated, form 1 rounded Tbsp of the latke mixture into a patty shape.  Drop in the oil.  Fry for about 3-4 minutes on each side, until browned.  Continue with the rest of the latke mixture.  Place finished latkes on a paper towel lined plate to drain excess grease.

You can keep the latkes warm in a 200 degree oven, until ready to serve.

** Leftover latkes can be frozen.  To reheat, place latkes on a cookie sheet in a 400 degree oven for appox. 10 minutes until warm and crisp.