Jiffy Pancakes

A couple weeks ago, I made the pancakes following the directions on the box of Jiffy Baking Mix.  The batter was so thin that when I poured it in the pan- it ran everywhere.

Today I modified the recipe and they came out great.  Below are the new ingredients, combine all and cook as directed.

Much Better Jiffy Pancakes
2 c. Jiffy Baking Mix
2 Eggs
2 TBS. Vegetable Oil
1 c. Milk
1 TBS. Sugar
1 tsp. Vanilla
1 tsp. Baking Powder

Homemade Butter

Had some leftover Heavy Cream and decided to make some butter.

Ingredients

Heavy Cream

Salt

Directions

Pour the Heavy Cream into a stand mixer and add salt to taste- about 1/4-1/2 tsp per 1-2 c. of Heavy Cream.  Turn mixer on high and let it go!  After about 3-4 minutes, the Heavy Cream will have turned into Whipped Cream.  What you are waiting for the Heavy Cream to turn into a thick consistency and then it will break apart into Buttermilk and Butter.  For mine, this took about 20 minutes.

I emptied the mixture into a tupperware container and now you want to get rid of the liquid.  Pour out as much as you can without dumping the solids- the Butter.  Scrape out the butter and squeeze the remaining liquid out of the Butter.  Run it under cold water- continuing to squeeze out the liquid and shape it in a ball.  Refrigerate.

Potato Pancakes

Ingredients

2 c. Mashed Potatoes
2 Eggs
1 c. Flour
1/4 c. Green Onions- chopped
1 tsp. Garlic Powder
1 tsp. Season Salt
1/2 c. Vegetable Oil

Directions

In a food processor, combine Mashed Potatoes, Eggs, 1/3 c. Flour, and Green Onions.  On a plate combine the remaining Flour with the Garlic Powder and Season Salt.

This is wear it gets messy.

Coat your hands with the flour and pick up about 1/3 c. of the potato mixture- form into a ball and roll the ball in the flour.  Prep the remaining potatoes into balls.

Heat the oil in a deep pan on the stove, med-high heat.  Put the balls into the skillet.  Use a spatula to press the balls into patties.  Cook on each side until golden brown- at least 5 minutes per side.

Thanksgiving- The Leftover Edition

What to do with all those leftovers:

• MASHED POTATOES
• Gnocchi  
• Potato Pancakes
• MASHED SWEET POTATOES
• Sweet Potato Biscuits- I made these earlier in the week.  Turned out really good.  I split them and added prosciutto and dijon mustard.
  
• STUFFING
• Eggs Benedict
• HEAVY CREAM
• Butter

The Green Onion Experiment

On Thanksgiving, I needed Green Onions for a recipe.  After I took what I needed, I thought I would try an experiment.  I put the onions in a glass (A Hazlitt Winery wine glass from The Finger Lakes) of water and placed it in a sunny window.  I wanted to see if the onions would re-grow.  Two days later and they are already taking off!  No need to buy new ones or throw away the leftover.  I'll update this post as they progress.  

Day 2: Dark Green Is New Growth

Day 2:  New Shoot On Left

Meatball Monday

Tonight's Dinner- Spaghetti & My Mom's Meatballs.

Ingredients

1 lb. Ground Beef

1/2 c. Italian Bread Crumbs

1 Egg

1/4 c. Milk

1/4 tsp. Oregano

1/4 tsp. Salt

1/4 tsp. Pepper

1 Jar of Spaghetti Sauce

Directions

Preheat the oven to 350.  In a large mixing bowl, combine all ingredients.  Using you hands, create Meatballs that approximately 1.5 oz to 2.0 oz each.  Place meatballs in a round cake pan.  Bake for 35 minutes.  Once the meatballs have finished baking, pour 1 jar of sauce into a saucepan.  Add the meatballs to the sauce, cover.  Heat the sauce and meatballs on low for 1 hour, stirring occasionally.  Serve with spaghetti as prepared by package directions. 

White Chicken Chili

My version below is adapted from this one on Gooseberry Patch I found while searching Pinterest.

Ingredients

Salt
Pepper
3 TBS. Olive Oil
1 lb. Boneless, Skinless Chicken Breasts (Cut Into 1/2" Pieces)
1 Large Yellow Onion (Diced Small)
3 c. Chicken Broth (Made from 3 c. Hot Water & 3 Chicken Bouillon Cubes)
3 15-1/2 oz. Cans White Kidney Beans (Drained & Rinsed)
1 4 oz. Can Diced Green Chiles
1 tsp. Ground Cumin
1/2 tsp. Garlic Powder
3/4 tsp. Dried Oregano
1/8 tsp. White Pepper
6 oz. Sour Cream
1 1/2 c. Monterey Jack Cheese (Shredded)
1 TBS. Cornstarch

Directions

Season chicken with salt and pepper.  Add 2 TBS. Olive Oil to a large skillet over medium heat, cook chicken stirring occasionally for about 5 minutes.  In a large pot over medium-low heat, saute the onions in the remaining oil until tender- about 15 minutes.  Stir in remaining ingredients (including the cooked chicken) except the sour cream and cheese.  Stirring occasionally, simmer for 30 minutes.  Add sour cream and cheese.  Stir until cheese is melted.  Mix cornstarch with 1 tsp. cold water.  Add to chili.  Cook on low 10 minutes, stirring frequently.  Optional to serve with additional shredded cheese and sour cream.