Welcome back to Dinner Divas. This week our focus is on Thanksgiving Leftovers. Now that the holiday is over and that big bowl of mashed potatoes is staring at you every time you open the fridge, let’s repurpose those leftovers. This week, we have everything from salad to pizza, to casseroles. Make sure you are subscribed so you don’t miss a single recipe! Here’s how it works: Every Friday morning, a new menu plan will show up in your email. It will consist of 5 dinner options, plus 2 extras. Those two extras could be side dishes, dessert, drinks, etc. The Dinner Divas weekly menu plans will feature (mostly) healthy, seasonal foods that don’t take all day to prepare. Getting the weekly menu delivered to your inbox on Friday morning gives you the chance to make your shopping list and get organized for the week ahead. I’d love to hear from you & see your creations! Post a pic using #DinnerDivas and tag @pookspantry! I hope this weekly menu plan provides inspiration and makes life a little easier… one meal at a time. …
Thanksgiving is only a few days away and if you are still trying to fill out your menu, I’m here to help. For me, the sides and dessert are the BEST part of Thanksgiving. I like turkey as much as the next person, but it can’t compete with mashed potatoes, stuffing, squash, corn casserole, etc. …
Desserts. It’s what we all look forward to after the big Thanksgiving meal. This week, we are focused on desserts. Think beyond the traditional pumpkin pie or pecan pie. Those are certain to be on the table, as always, but we’re bring a few ideas for something additional or different to grace the holiday table. While I myself can’t identify, there are people who dislike pumpkin pie. These desserts are sure to please even the pickiest eaters, there is something for everyone.
Happy Friday! Have you planned you menu for Turkey Day? Can you believe Thanksgiving is less than 2 weeks away? Wasn’t Halloween just last weekend?! After Labor Day, I swear someone hits the “fast forward” button. Time goes so quickly, I can’t keep up some days.
For the next couple of weeks, we will focus on Thanksgiving recipes. We will feature sides, desserts and how to re-purpose leftovers. Make sure you are subscribed so you don’t miss a single recipe!
Here’s how it works: Every Friday morning, a new menu plan will show up in your email. It will consist of 5 dinner options, plus 2 extras. Those two extras could be side dishes, dessert, drinks, etc. The Dinner Divas weekly menu plans will feature (mostly) healthy, seasonal foods that don’t take all day to prepare. Getting the weekly menu delivered to your inbox on Friday morning gives you the chance to make your shopping list and get organized for the week ahead. I’d love to hear from you & see your creations! Post a pic using #DinnerDivas and tag @pookspantry! I hope this weekly menu plan provides inspiration and makes life a little easier… one meal at a time.
Butter Pecan Biscotti are perfect for holiday cookie exchanges and for sharing! One of my favorite ice cream flavors is butter pecan, so I wanted to turn it into a biscotti for giving away as homemade gifts for friends this holiday season.
Normally, I am too busy to do much baking during the holiday season. This year is different. We just moved to a new city and I am still healing from surgery so my time in the kitchen is limited. Baking loads of Christmas cookies is something that I really enjoy and these biscotti are going to be in the regular rotation. They received rave reviews around here and this house is well versed in cookie consumption. Biscotti are an excellent option if you ship cookies to friends and family, like I do. They hold up well and remain fresh much longer than normal cookies.
Dress up your favorite Idaho® Potatoes with lobster and saffron aioli for a special holiday appetizer! Salty, crunchy thick-cut chips are a sturdy base for buttery lobster tail. Topped with a spicy saffron aioli and chives, it makes an elegant nibble for any party. This post is sponsored by Idaho® Potatoes. All opinions are my own.
The holiday season is upon us, which means HOLIDAY PARTIES! It’s a special time of year, so I don’t feel guilty about a little splurge. The end of one year, the beginning of a new one… It’s a time to celebrate with friends and family and it’s a time to pull out all the tricks and SHINE! I make one or two special appetizers for parties and lobster on thick-cut potato chips is no slouch. The saffron aioli elevates it to “high falootin’ status” and this appetizer is always the first to disappear. It looks much fussier than it actually is, everything except the chips can be made in the morning and set aside in the refrigerator for later. This is key when you have lots to do before guests arrive.
We all have someone in our lives that loves to cook or bake, right? It might even be YOU! Whether you are looking for a gift for someone you love or treating yourself, here are a few of my favorite things. I’ve put together a baker’s dozen of course. I own everything on this list and use it regularly. Some of the items are newer versions of what I have, as most of my stuff has been in use for YEARS, which is why I chose these particular things as gift suggestions. They have been used A LOT and stand up to the abuse they get from your truly.
Remember a few months ago when I went to a food conference and was assigned as brand ambassador for Idaho Potatoes? They asked me to come up with a recipe using dehydrated potatoes and after bouncing around a few ideas, we settled on this biscuit.
When I was in the “testing phase” of this recipe, The Girl asked me why would I use dehydrated potato instead of leftover homemade mashed potato. She had a good question and I figured if she was wondering that, someone else would be too. Here’s the answer:
Other than Thanksgiving (when all of us make extra on purpose), when do you have extra mashed potato hanging around? Not very often, I’m guessing. Also, I don’t want to wait for the occasion to have them just to make these biscuits and furthermore, I don’t want to make them just to wait for them to get cold so I can make biscuits out of them. All that being said, the biggest reason for using the dehydrated potato instead of leftover mashed: THEY WORK BETTER! I kid you not, the biscuits are amazing.
If you’ve had potato bread or rolls, you know that sweet smell and soft, fluffy texture that can only be found by using potato. It works in breads, so it stands to reason that it would be great in a biscuit as well. And it is.
I wanted to flavor these biscuits with some kind of herb and dill was my first choice. If you aren’t a fan of dill, swap it out for rosemary, thyme or whatever herbs you prefer.
The texture of the potato biscuit is fluffy and tender. The crust is beautifully golden and when you break them open, they smell of sweet, buttery mashed potato. You can’t beat that.
Potatoes do not have gluten (the protein that gives bread its chewy texture), so these biscuits remain tender and moist. They are a smidge denser than regular biscuits, but are by no means heavy. They are my new “go-to” biscuit. They are easy as can be, because it is a simple drop biscuit, which means no rolling out and cutting dough. I’ve made a rather big batch and froze about half of them to use in another recipe that will be coming soon! I’ll give you a hint: breakfast.
I’m already planning ahead for the holiday season and these potato dill biscuits will be on our table this year. I can already imagine stuffing them with turkey for a little afternoon snack…
Thank you again, to Idaho Potato® for sponsoring this post! They are wonderful to work with and it allows me to share tasty recipes with you!
- 1- 3.4 oz. package Honest Earth® buttery home-style dehydrated potatoes
- 7 ounces all-purpose flour (about 1 ½ cups)
- 1 ½ tablespoons baking powder
- 1 ½ teaspoons salt
- ½ teaspoon white pepper
- 2 large eggs + 1 yolk
- ½ cup light cream + 2 tablespoons for brushing on top
- 1 ½ sticks cold unsalted butter, diced
- 1 tablespoon dill
- Preheat oven to 425°F and line a sheet pan with parchment paper. Set aside.
- In a small bowl: combine cream, eggs and yolk. Whisk to combine thoroughly. Set aside.
- In the bowl of a stand mixer, with the paddle attachment: Combine flour and diced butter and let mixer run until mixture resembles coarse crumbs, about 4 – 5 minutes. Add dehydrated potatoes, baking powder, dill, salt and pepper.
- Mix for a few seconds until it is combined.
- Pour cream mixture into bowl of mixer and mix until just combined, do not overmix.
- Remove bowl from mixer and with a rubber spatula, fold dough from bottom of bowl to the top to make sure all of the flour mixture has been incorporated.
- Using a 3-ounce scoop, portion 8 biscuits onto the sheet pan. Brush tops with cream and sprinkle with coarse sea salt, if desired.
- Bake for 18 – 20 minutes, cool on pan for 10 minutes before moving to a cooling rack to cool completely.
Thank you for spending a little time with me today 🙂
The time between Thanksgiving and Christmas is usually a blur for most of us, which is why I’ve complied a dozen recipes that could come in handy for this time of the year. There are cookies, cupcakes, homemade sanding sugar, hot chocolate and an adult beverage or two to enjoy.
Happy Holidays to you & yours! Thank you so much for stopping by!
Creamy, sweet corn casserole is one of the things I wait all year to eat. I have been making this for over two decades, which is why I highly recommend it. It is one of the easiest recipes you’ll ever make and it is so unbelievably good. The browned, crisp top gives way to a creamy corn pudding inside, making this a staple on the holiday table.