Crispy Potato Pancakes

Savory pancakes, anyone?

crispy potato pancakes

Crispy Potato Pancakes
Yield: 4 servings
Prep time: 5 minutes
Cook time: 10 minutes

2 1/2 cups mashed potato
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper, to taste
2 large eggs, beaten with 1 tablespoon milk
1 cup panko breadcrumbs
olive oil, for frying

1. In a shallow dish, combine flour, garlic and onion powders. Season generously with salt and pepper.
2. Divide the mashed potato into 8 equal portions and form each into patties.
3. Dredge patties in the flour mixture. Dip in the egg/milk mixture, then coat with panko breadcrumbs. Shake to remove excess. Repeat the same process for the remaining patties.
4. Heat a large skillet over medium-high heat and coat with olive oil. Cook the patties until golden on each side. Transfer onto a paper towel-lined plate. Top with sour cream or plain greek yogurt.

Recipe by JG


Pineapple Jam

I remember making my first jam when I was in Grade 5. I didn’t have enough patience back then so the final product didn’t go very well. I’m a bit wiser now.

pineapple jam

Pineapple Jam
Yield: About 1 1/2 cups
Prep time: 10 minutes
Cook time: 90 minutes

1 pineapple, grated, juice reserved
1 cup water
1 1/2 cups granulated sugar
Juice of 2 lemons

1. In a saucepan, combine pineapple, with juice, and water. Cook over medium-low heat until the pineapple is soft, about 30 minutes.
2. Add the sugar and lemon juice. Cook until the mixture has thickened, about an hour. Set aside to cool for 10 minutes before transferring to a jar.

Recipe by JG

Macaroni Salad

This salad is very popular during special occasions, particularly on Christmas. I’d like to believe a Filipino Noche Buena (Christmas Eve) table isn’t complete without it. What’s nice about this recipe is that you can dump in as much or as little ingredients as you want, depending on your taste preference.

Since Christmas is usually a time for [over]eating…I used greek yogurt to replace the mayo, making this salad a little more guilt-free. *wink*wink*

macaroni salad

Macaroni Salad
Yield: 6-8 servings
Prep time: 10 minutes
Cook time: 10 minutes

1 1/2 cups macaroni pasta
3/4 cup carrots, diced
1 medium onion, diced
2 ribs celery, diced
1 cup pineapple tidbits, drained
2/3 cup raisins
1/2 cup parmesan cheese, grated
2 cups plain nonfat greek yogurt
salt & pepper, to taste

1. Cook the pasta according to package directions. Drain and set aside.
2. Cover carrots with water in a small pot and bring to a boil over high heat. Simmer until tender, about 7 minutes. Drain and set aside.
3. In a large mixing bowl, combine pasta, carrots, onion, celery, pineapple tidbits, raisins, parmesan cheese, and greek yogurt. Mix until thoroughly combined. Season with salt and pepper.

Recipe by JG

Sweet Potato Soufflé

Happy Thanksgiving, everyone!

sweet potato souffle

Sweet Potato Soufflé
Yield: 4 servings
Prep time: 15 minutes
Cook time: 30 minutes

2 large sweet potatoes, peeled and cubed
3 tablespoons unsalted butter, melted
1/4 cup evaporated milk
1/3 cup maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup mini marshmallows

1. Preheat the oven to 400ºF. Grease a 1-quart square casserole dish with nonstick spray.
2. Cover potatoes with water in a medium pot and bring to a boil over high heat. Simmer until tender, about 15 minutes.
3. Drain well and return to the pot. Add melted butter, milk, maple syrup, vanilla, salt, cinnamon, and nutmeg. Mix until you reach a smooth consistency.
4. Transfer into the prepared baking dish and smooth the top. Cover with marshmallows and bake for 15 minutes, or until golden brown. Serve hot.

Recipe adapted from Paula Deen

Three Cheese Spinach Puffs

These were supposed to be served as appetizers, but I wasn’t able to resist and ate most of them for breakfast.

three cheese spinach puffs

Three Cheese Spinach Puffs
Yield: 6 servings
Prep time: 10 minutes
Cook time: 8 minutes

2 Pillsbury Crescent Seamless Dough Sheets
8 ounces neufchatel cheese, softened
1/3 cup manchego cheese, grated
1/3 cup parmesan romano cheese, grated
1 12-ounche package frozen chopped spinach, thawed with liquid all squeezed out
1 1/2 teaspoons garlic powder
1/2 teaspoon onion powder
1/8 teaspoon chili powder
salt & pepper, to taste
Nonstick spray

1. Preheat the oven to 350ºF. Lightly coat two mini muffin pans with nonstick spray and set aside.
2. In a medium bowl, combine the cheeses, spinach, garlic, onion, and chili powders. Season to taste with a little salt and pepper. Mix until smooth and creamy. Set aside.
3. Take out one dough sheet and unroll onto a lightly-floured surface; cut into 12 rectangles. Repeat with the remaining dough sheet.
4. Place a rectangle in each muffin cup and press into bottom and side. Fill each shell with a 1/2 tablespoon of filling. Fold pastry over filling, pressing corners together to meet in center.
5. Bake for 8 minutes, or until the pastry is golden brown. Cool on cooling rack, or enjoy warm.

Recipe by JG