Sweet Potato Pancakes w/ Caramelized Bananas
Prep Time: 15 minutes
Cook Time: 25 minutes

2 cups leftover mashed sweet potatoes
1 1/2 cups all-purpose flour
3 1/2 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
2 eggs, beaten
1 1/2 cups milk
1/4 cup butter, melted
Caramelized bananas( recipe to follow)

PREHEAT OVEN TO 200 DEGREES

In a medium bowl, mix together flour, baking powder, salt and nutmeg. In a separate bowl combine sweet potatoes, eggs, milk and butter.

Using a hand mixer on low speed combine sweet potato mixture with flour mixture to form a batter.

Preheat a lightly greased griddle or skillet over medium heat. Pour slightly less than a 1/4 cup batter onto hot griddle. Cook until edges are dry. Flip and cook other side until golden brown. Repeat with all the remaining batter, holding pancakes in a 200 degree oven to keep them warm while making the banana topping.

Caramelized Bananas

1/4 cup butter
1 TBSP brown sugar
1 TBSP maple syrup
4 bananas peeled and sliced

Melt butter in skillet over medium low heat. Add brown sugar and maple syrup, stirring until well blended. Gently place banana slices in mixture and cook for about 5 minutes, flipping slices one time. Serve over pancakes, top with maple syrup and toasted pecans.

Mashed Potato Soup
Prep Time: 15 minutes
Cook Time: 20-25 minutes

4 each slices of bacon
4 cups leftover cooked mashed potatoes
1 cup chopped white onion
2 cups sliced/chopped fresh mushrooms
2 each 14 1/2 oz cans of chicken stock
1 tsp kosher salt
1/2 tsp ground black pepper
1 tsp paprika
1 cup shredded cheddar cheese
2 TBSP chopped fresh chives(green part only)
4 TBSP sour cream
4 TBSP milk

In a large skillet cook bacon until crisp, turning once, about 10 minutes total. Set aside and let cool, then crumble.

In same skillet, cook onion until softened, about 3-5 minutes. Add chopped mushrooms and cook until soft and onion is golden.

Add chicken stock, salt, pepper, and paprika, stirring to combine. Add mashed potatoes, stirring until all lumps are gone.

Bring soup to a boil, reduce heat to medium and cheddar cheese a little at a time until it is completely melted and smooth. Stir in sour cream and milk.

Continue to stir until soup is heated through but not boiling. Serve in bowls and garnish with chives and bacon bits. Wine Pairings: Chardonnay, Riesling, Gewurztraminer, Pinot Noir or Cabernet Sauvignon.

Chipotle and Sweet Potato Soup
with Honey-Chipotle Pecans
Prep Time: 15 minutes
Cook Time: 15 minutes

2 1/2 TBSP butter
2 TBSP all-purpose flour
2 celery stalks, diced
1 medium white onion, diced
1 carrot peeled and diced
4 tsp of minced garlic
4 cups of chicken or vegetable stock
2 TBSP brown sugar
4 cups cooked sweet potatoes
1 tsp ginger
1 tsp cinnamon
1/2 tsp nutmeg
Salt and Pepper to taste
2-3 Chipotle peppers with adobo sauce
1 cup heavy cream
Sour cream
Honey-chipotle pecans(recipe to follow)

In a heavy saucepan over medium heat, saute celery, onion and carrot in 1/2 TBSP of melted butter until soft. About 10 minutes. Add minced garlic and cook for another minute. Set aside.

In same pan over medium heat, melt remaining 2 TBSP of butter, add flour stirring until well combined and roux has a nice caramel color. Add broth and brown sugar, bring to a boil, then lower heat to a simmer.

Stir in sweet potatoes, spices, vegetables and chipotle peppers. Return to simmer for another 5 minutes.

In a blender, puree soup in small batches and return to sauce pan. Add heavy cream and reheat soup, seasoning with salt and pepper to taste. Serve topped with a dollop of sour cream and honey-chipotle pecans. Wine Pairings: Chardonnay, Riesling or Gewurztraminer.

Honey-chipotle pecans

1 TBSP honey
1 TBSP butter
1 cup chopped pecans
1/2 tsp cinnamon
1/4 chipotle seasoning
1/4 tsp salt

In a skillet warm honey and butter until melted over low heat. Add pecans and stir to coat evenly. Add spices to skillet and continue to stir to coat evenly. Cook pecans for about 10 minutes. Let cool 1 minute before adding to soup

Fresh, fresh, fresh produce.....

It amazes me how many people up here have their own gardens. I am forever getting some of the best home grown vegetables I have every had. I mean they are amazing. Large, colorful and full of flavor. I have been given zucchini's as large as my arm, apples, corn, beans, pretty much anything you can think of. And I have enjoyed each and everyone of them. Finally I received some large green tomatoes, straight from one of my cooks gardens, and what best to do with them but to fry them. Below is my version of a fried green tomato appetizer and a nice little sauce to enjoy them with. And to all my garden growers out there, please keep the fresh foods coming for I truly do enjoy all of them. Thank you.

Fried Green Tomatoes w/Spicy Bleu Cheese Dipping Sauce
Prep Time: 10 minutes
Cook Time: 15 minutes

4 Each large green tomatoes
2 Each eggs
1/2 Cup buttermilk
1 Cup all-purpose flour
1/2 Cup cornmeal, fine ground
1/2 Cup dry breadcrumbs
1 tsp paprika
1 tsp cayenne pepper
1/2 tsp ground black pepper
1 tsp kosher salt
1 Quart vegetable oil
1 TBSP butter

Spicy Bleu Cheese Sauce

1/4 Cup Bleu Cheese Dressing
1/4 Cup Mayo
1 tsp cayenne pepper
1 TBSP hot chili sauce

Mix all ingredients together until well blended. Place in refrigerator until ready to serve.

Slice tomatoes 1/4-1/2 inch thick. Discard ends

Whisk eggs and milk together in a medium size bowl or pie dish and set aside.

Combine flour, cayenne pepper and paprika together on a plate. On a separate plate combine cornmeal, breadcrumbs, kosher salt and pepper.

Dip tomatoes into flour to coat. Then dip into egg wash. Finally place into breadcrumb mixture until well coated.

In a large fry pan add enough of the oil so that there is about 1/2 inch in the pan. Add TBSP of butter and heat over medium heat.(to test oil readiness, drop a couple drops of water into pan, if it pops the oil is ready)

Place tomatoes into pan 4 or 5 at a time depending on the size of your pan. Do not crowd tomatoes and they should not touch each other. When tomatoes are browned on one side about 3-4 minutes, flip and fry the other side. Drain excess oil off on paper towels. Place on a plate with dipping sauce and enjoy. Wine Pairings: Pinot Grigio or Chardonnay. Beer Pairings: Lager, Pilsner or Pale Ale.  

Chicken Pot Pie Casserole

Prep Time: 30 minutes

Cook Time: 50-60 minutes

Other Time: 5 minutes

3-4 Boneless chicken breast(2-3lbs),cubed

1 TBSP Olive oil(EVOO)

1 10-12oz package frozen mixed vegetables(without Lima beans), thawed and rinsed

1 10 3/4oz can Cream of Chicken soup

1 10 3/4oz can Cream of Mushroom soup

1/2 Small white onion, diced

2 Each celery ribs, washed and diced

2 tsp minced garlic

Salt and Pepper to taste

Crust 

1 Cup Bisquick

1 Cup milk

1 Stick butter, melted

1 TBSP fresh parsley, chopped

1 TBSP Parmesan cheese, grated

PREHEAT OVEN TO 350 DEGREES

Heat EVOO in a skillet over medium heat. Add diced raw chicken, garlic and salt and pepper. Continue to cook, stirring occasionally until no pink is showing.

Add diced celery and onion, mix into chicken and cook until onions are soft. About 5 minutes. Remove from heat, drain of excess liquid and set aside.

Combine both cans of soup, vegetable mix and cooked chicken together in a large mixing bowl. Pour mixture into a greased 9x13 baking dish.

For the crust combine Bisquick, milk and melted butter and whisk until smooth. Pour batter evenly over top of the casserole. Top with parsley and Parmesan cheese. 

Bake 50-60 minutes, until heated through. For a crispier crust, turn the oven to broil for the last 5 minutes of cooking time. Make sure to keep an eye on it so it doesn't burn. Remove from oven and let rest about 5 minutes before cutting and serving. Wine Pairing: Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc, or a nice soft Merlot. Beer Pairings: Lager, Pilsner or Amber.

Finally.....The return has come

As many of you know I recently relocated to WA state to be closer to my family. In the process of making this move happen I had to sacrifice making any additions to my blog for several months now. During that time I was cooking and playing with different recipes and taking notes so I could add them at a later date when time allowed. That time has finally come. Here are several new recipes that I was working on over the past few months and I have more to follow. I hope to be making regular post again from now on, and as always I appreciate the support and feedback that I have received from many of you along the way.