Saturday, November 26, 2011

Thanksgiving's Make-Over-Madness

Thanksgiving was two days ago and even by declaring yesterday as leftover buffet day for dinner AND supper, we still have leftovers.  Are we all really in the mood for another Thanksgiving meal?  Well, honestly Mr.B and Grandpa would be completely satisfied eating the same things day in and day out; but not me!  I like and crave a wide variety of foods. 

So, what will I do with all the little bits we have left today?  For starters I turned the candied yams (yes, I had planned to prepare twice baked sweet potatoes BUT, the grocer carried only yams) into pancakes topped with maple flavored syrup & chopped pecans.  I will re-make the mashed potatoes and 3 tbsp. carrots into potato cakes ( ) for today's dinner.  Some of the roasted chicken will be used in our chicken quesadillas, charro beans and Mexican rice for supper this evening.  The remaining chicken and stuffing will be turned into a chicken broccoli bake casserole (substitute roasted chicken and broccoli in this turkey Florentine casserole ) and placed in the freezer for a quick meal during the Christmas season hustle and bustle.  What do you have planned for your Thanksgiving leftovers?

Here's my recipe for Candied Yam Pancakes

Candied Yam Pancakes w/ maple flavored syrup & chopped pecans
 1 1/2 c. pureed candied yams
2 eggs, slightly beaten
2 1/4 c. milk
2 tbsp. cooking oil
1 1/2 c. all-purpose unbleached flour
1 c. whole wheat flour
4 tsp. baking powder
1 tsp. salt

In a medium bowl combine yam puree, eggs, milk and oil.  In a larger bowl combine all dry ingredients.  Stir wet ingredients into dry.  Mix until moistened, do not over mix.  Cook on a griddle over medium heat until batter bubbles, flip and continue cooking until golden.  Repeat with remaining batter.  Makes about 1 1/2 dozen pancakes.  Note:  if a thinner batter/pancake is preferred add more milk, 1tbsp. at a time, until disired consistancy is reached.

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