Sometimes old favorites such as standard meat-and-potatoes fare simply need a brightening…a fresh approach…a swift kick in the pants. And it doesn’t have to be difficult. Here, the meatloaf gets a new treatment which the addition of orzo pasta, fresh tomatoes, and black olives as components of the loaf. Green beans are accented with fresh dill. Creamed corn gets a flavor boost from the addition of chili powder, cumin, and diced onions and red peppers. And leftover mashed potatoes are transformed into crispy oven-fried cakes. Just a few simple changes helps elevate the ordinary and/or expected into something altogether different.

The potatoes are probably not the potato “pancakes” with which you might be familiar. Most recipes call for mashed potatoes mixed with flour and eggs that are pan-fried in oil. In this case, cold mashed potatoes are simply formed into patties, dipped in egg white, and dredged in seasoned bread crumbs. Place these in the fridge for a few minutes to set the breading, then place on a lightly oiled baking sheet and “fry” in a hot oven, turning halfway through the cooking. The result is a wonderfully crispy exterior with a creamy interior not unlike tater tots. Do not try to accomplish this in a skillet on top of the stove folks. It won’t work!

I have some golden rules about corn that I will share in an upcoming post but for now, suffice it to say the first of those is to use the freshest ears you can possibly lay your hands on.

Meatloaf of ground beef mixed with cooked orzo, fresh tomatoes, black olives, onions, red peppers and fresh basil
Romano beans glazed with butter and fresh dill
Spicy creamed corn
Oven-fried potato cakes
Yeast roll

Housemade blueberry ice cream and sugar cookies

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