Friday, June 27, 2014

Potato Pancakes

You’ll Need

· 2 cups grated potatoes (approximately 1 pound of potatoes)
· 1 teaspoon baking powder
· 2 Tablespoons flour
· 3 Tablespoons finely chopped onion
· 2 Tablespoons chopped parsley
· 2 large eggs, well beaten
· 1 teaspoon salt
· 4 Tablespoons cooking oil

Directions
  • Wash and peel potatoes.
  • Grate coarsely and drain in colander, press firmly in kitchen towel to extract moisture.
  • Sprinkle grated potatoes with baking powder and toss to mix well (The baking powder helps to prevent discoloration)
  • Combine potatoes with flour, onion, parsley, eggs and salt, stirring to mix well.
  • Heat two tablespoons of oil in a skillet over medium high heat.
  • Scoop small mounds (1 or 2 heaping Tablespoons each) of potato mixture into skillet and press down to form cakes approximately 3 to 4 inches in diameter and 1/2 inch thick.
  • Cook for two minutes on each side, until crisp and browned.
  • Add a little more oil if necessary to cook all the cakes.
Notes
  • Serve piping hot!
  • Serve with apple sauce or sour cream or simply by themselves.
  • Or try making the cake smaller and serve them as an appetizer.

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Thursday, June 26, 2014

Mexican Style Pinto Beans

It's men's health month and beans are a super food for all. Give pinto bean recipe a try.

You’ll Need
  • 2 slices of bacon
  • 3 jalapeno chilies, stems and seeds removed and diced
  • 1 small onion, diced
  • 4 cups cooked pinto beans along with the juice
  • 1 large tomato, chopped
  • ¼ teaspoon garlic powder
  • Freshly ground black pepper
  • Salt to taste
  • 2 Tablespoons chopped cilantro

Directions
  • In a pot, saute the bacon, jalapenos, and onion until well browned.
  • Add the beans, tomato, garlic powder, pepper and salt.
  • Bring to a boil, add the cilantro, reduce the heat and simmer for 15 minutes.

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Wednesday, June 25, 2014

Chilled Turkey Burrito

Try this turkey dish with the leftover turkey. This is a nice quick meal to enjoy as you start to get into the busy holiday days.

You'll Need
  • 2 Jalapeno peppers seeded and minced
  • 8 ounces cream cheese, firm
  • ¼ cup sour cream
  • 4 ounces green or red chili salsa
  • 3 avocados, peeled
  • 2 Tablespoons lemon juice
  • ½ teaspoon onion powder
  • ¼ teaspoon pepper
  • 1 pound cooked turkey, shredded
  • Flour tortillas, warmed
  • Salsa of choice
Directions
  • In small bowl, mix together jalapenos, cream cheese, sour cream green or red and salsa until well blended; reserve.
  • In another small bowl, mash avocado with lemon juice until fairly smooth; add onion powder and pepper and continue mashing until smooth.
  • Thickly slather tortillas with jalapeno-cheese mixture out to edge.
  • Top mixture with turkey pieces, then slather avocado mash on top of turkey.
  • Roll up tortillas like jelly rolls; slice burritos on angle (space cuts about 3/4 inch apart) to make pinwheel shapes.
  • Serve with salsa.

Thursday, June 12, 2014

Fish of the Pacifica


You’ll Need
· 1 pound white fish fillets
· ¼ cup soy sauce
· 2 Tablespoons lemon juice
· 1 Tablespoon olive oil
· 1 teaspoon fresh ginger root; grated
· 1 teaspoon brown sugar
· 1 green onion, sliced
· 1 teaspoon toasted sesame seeds

Directions
· Arrange the fish in a shallow dish.
· Combine the soy sauce, lemon juice, oil, ginger root, brown sugar, and green onion.
· Pour over the fish.
· Cover and refrigerate at least one hour.
· Drain the fish and reserve the marinade.
· Broil the fish about 3 inches from the heat for 3 to 4 minutes for each side.
· Brush with the sauce at least one time.
· Sprinkle with the sesame seeds and serve.