This is a hearty, stick-to-your-ribs pancake that's for sure. Cooked rice may seem like an odd ingredient but it's a trick I learned from my mother. I had no clue she did it because it would extend the batter and she could make more pancakes with the same amount of ingredients. I just really loved the flavor and texture.
Frittatas are what I usually make when I have a bunch of leftovers. For example, today I was cleaning out the fridge found a half bag of hash brown potatoes, some leftover ham and a jar of fire-roasted salsa a friend brought over on Saturday. I added a can of diced green chilies and used the salsa as a topping and had a great lunch.
You really don't even need a recipe. Just heat up about 3 cups of leftover meat and/or veggies, add 4 beaten eggs, a few spices and you're all set.
So, what kind of frittata can you make from your leftovers?
Don't you love it when you find something so good you keep trying to find new ways to use it? Right now that is smoked olive oil from The Smoked Olive company. I'm not sure how they smoke it (I asked and they're not saying) but the flavor is incredible. Whatever you add to it tastes like it just came off a grill or smoker.
Oh, the poor little chicken breast. The horrors we inflect on them, all in an effort to make sure they're safe to eat. What often happens is you end up with something overcooked, dry and tasteless. Had enough?
It doesn't take much to fix many of these problems, in fact, I'm just going to focus on the 3 things most people get wrong. Then I'll show you how to make a great pan sauce to go on it.
A few years ago the US Potato Board came to the magazine I was working for and showed us new techniques for baking, mashing and roasting potatoes in the microwave. I'll be honest, I was surprised the techniques worked as well as they did but the one that stood out for me was the mashed version. They went against "common sense" and didn't poke holes in them before nuking them.