Category: Side Dishes

Leftover Mashed Potato Pancakes are a great way to use leftover mashed potatoes. My mother used to make these. She never added cheese though.

To bad! I think it’s a great addition. In fact, you can add almost anything!

That’s one of the things I like about this type of recipe. Versatility. You can add in a can of tuna or a cup of sweet corn kernels. Use lightly browned bread crumbs instead of flour… almost anything goes!

Give the recipe a try and the next time you make mashed potatoes you’ll find yourself making extra just so you can make these pancakes!

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Leftover Mashed Potato Pancakes

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

This is a great use of leftover mashed potatoes.

Course: Side Dish

Cuisine: American

Keyword: Leftover Mashed Potato Pancakes

Servings: 4

Calories: 295 kcal

Ingredients

• 2 cups mashed potatoes approximately
• 1 -2 egg
• 1/4 cup flour
• salt
• pepper
• garlic
• onion optional
• chives optional
• cheese optional
• oil or Crisco for frying
• sour cream or applesauce for garnish (optional)

Instructions

1. Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes.
2. Preheat skillet and add a couple of tablespoons of Crisco shortening or oil.
3. Make sure the potato mixture is not too thin. Pour 1/4 cup batter into the hot pan; brown on both sides.

Recipe Notes

Serve with sour cream or applesauce.

Enjoy!

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Talk about quick! This 10 Minute Creamed Spinach is quick. Just a few ingredients and almost no prep time. Ideal for a dinner party or holiday dinner when time is at a premium.

I’ve enjoyed creamed spinach in restaurants for years and years. I’ll have to admit, however, that until I came across this recipe my home versions have always came up lacking.

Soooo easy and just as good to me as the restaurant versions.

This dish is a hit. Made as directed it is fast, easy and delicious. You just can’t ask more of a recipe than that!

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10 Minute Creamed Spinach

Ingredients

• 1 envelope knorr cream of spinach soup mix
• 1 1 ⁄2 cups milk
• 2 16 ounce bags frozen chopped spinach, thawed and squeezed dry
• 1 ⁄8 teaspoon fresh grated nutmeg
• 1 ⁄4 teaspoon pepper or to taste

Instructions

1. Add the soup mix and milk to a large saucepan and bring the mixture to a boil, stirring frequently. Add in the spinach, nutmeg, and pepper and bring to a boil again, stirring frequently.
2. Take the saucepan from the burner and serve spinach immediately.

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Honey Ambrosia Salad is something my grandmother made sure was on every holiday table. I never remember her making it at any time other than holidays.

This is not her exact recipe but I think it’s close!

This recipe calls for honey, coconut, orange juice, oranges, and bananas. A delicious combination but I know for a fact my grandmother did not use honey.

Feel free to use your imagination for the fruits but the coconut is a huge part. Don’t leave it out!

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Honey Ambrosia Salad

Prep Time

25 mins

Cook Time

0 mins

Total Time

25 mins

 

This is very similar to the Ambrosia Salad that my Grandmother served for holidays.

Course: Salad

Cuisine: American

Keyword: Honey Ambrosia Salad

Servings: 6

Calories: 295 kcal

Ingredients

• 4 medium oranges peeled and sliced
• 1 medium banana peeled and sliced
• 1/2 cup orange juice
• 1/4 cup honey
• 2 tablespoons lemon juice
• 1/4 cup flaked coconut

Instructions

1. Gently combine the orange slices and the banana slices.
2. Combine the orange juice with honey and lemon juice; pour over fruit.
3. Sprinkle with coconut.

Enjoy!

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All I can say is The Barefoot Contessa’s Roasted Brussels Sprouts is quick, easy and great tasting. Just the way I like recipes. . . . simple and good!

I keep looking for new ways to prepare old vegetables. This is so simple and so good.

A first-rate winner with Brussels sprouts lovers and even has won over a few who “hated them”. An added plus…very easy to fix.

How To Make Barefoot Contessa’s Roasted Brussels Sprouts

Making this dish from fresh brussels sprouts requires a little prep work but not much.

Just cut some of the end off of each sprout and peel off any wilted leaves.

To make this any time of year, cook directly from frozen. Just open the bag, throw the oil, salt and lemon pepper right in the bag, toss and dump on the baking sheet.

Just as good, if not better, because frozen veggies are frozen at their peak.

Unless you get your sprouts from the farmer’s market, they’ve probably been sitting around for a week or more.

Easy, delicious and different. Cook these once and you’ll definitely be cooking them again!

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The Barefoot Contessa's Roasted Brussels Sprouts

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

 

Roasted Brussels Sprouts are really good and The Barefoot Contessas' is outstanding!

Course: Side Dish

Cuisine: American

Keyword: Barefoot Contessa's Roasted Brussels Sprouts

Servings: 6

Calories: 115 kcal

Ingredients

• 1 1/2 lbs Brussels sprouts
• 3 tablespoons olive oil
• 1/2 - 3/4 tsp kosher salt
• 1/2 tsp lemon-pepper seasoning

Instructions

1. Preheat your oven to 400°F.
2. Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and lemon-pepper seasoning.
3. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly.
4. Sprinkle with more kosher salt (I like these salty like French fries), if you like, and serve hot.

Tips and Tidbits About Roasted Brussels Sprouts

Like I said earlier there’s nothing wrong with frozen Brussels Sprouts. However, if you have access to really fresh sprouts they could have better flavor.

You just need to select carefully.

Fresh sprouts should be a bright green and the leaves tightly folded.

Really fresh Brussels sprouts will be hard and if you press them they will have very little give.

If they have outer leaves that are beginning to yellow they have been picked too long and are not fresh. Frozen will be better!

You should also avoid sprouts that have black leaves. That’s more than likely caused by a fungus and you don’t want that!

Whether you to use fresh sprouts or frozen I hope you give The Barefoot Contessa’s Roasted Brussels Sprouts a try.

Enjoy!

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Recipe based on one by Sharon123
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This is an absolute favorite! I usually make this for thanksgiving, but I also make it for other special occasions or no occasion at all. Everyone always loves it, and they always beg for the recipe! A great alternative vegetable side dish.

Prep time does not include time for steaming and the cooling carrots, as this can vary. As a time saver, prepare the carrots early in the day to make the actual souffle preparation even quicker.

Give the recipe a try and I hope you enjoy it as much as I do!

>>CLICK HERE for the recipe<<

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These Leftover Mashed Potatoes Tater Tots don’t have the exact same texture as store bought tater tots but it’s a great way to use up leftover mashed potatoes.

In fact it’s worth making extra mashed potatoes just to make this dish.

The recipe uses Panko bread crumbs and they come in flavors so you can vary flavors.

They’re really good fried as the recipe calls for but alternately you can brush with olive oil and bake. Really good either way.

Super tasty. Give the recipe a try.

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Leftover Mashed Potatoes Tater Tots

Ingredients

• 3 cups prepared mashed potatoes chilled
• 2 whole eggs beaten
• 1 ⁄2 cup flour
• kosher salt
• 3 cups panko breadcrumbs
• 4 cups vegetable oil

Instructions

1. In a medium bowl mix together the cold mashed potatoes and the beaten eggs. Mix in the flour and season with a little salt.
2. Place the Panko bread crumbs in a shallow bowl. Drop the potato mixture by the spoonful into the bowl of crumbs.
3. Gently press the panko into the soft potato “tots”. Place them on a sheet pan covered with a sheet of wax paper.
4. Heat a small pot of oil to between 350-375 degrees F. Gently drop the tater tots into the hot oil and fry for about 1-2 minutes until they are hot and golden.
5. Pull the tater tots from the hot oil with a strainer and gently place them on a paper towel to drain.
6. Sprinkle lightly with Kosher salt.

Serve hot with ketchup and enjoy!

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