Corn & Cheddar Mashed Potato Fritters

Sometimes the family just wants what we like to call a "stick to your ribs" meal. No experiments. No crazy vegetables or sides...though I'd beg to differ ;). Just some roast beef or chicken with mashed potatoes and corn. How many times do you make a roast and have leftover mashed potatoes and corn? Well, in this house and several other family members, I can honestly say it's a monthly occurrence. I always tend to make too much food. I guess I just never want to run out! Hence, the leftover potatoes and corn. Now usually, I'd just reheat it again and serve it with something else but I wanted to experiment a little to try to find something else to make with them and boy did I hit the jackpot, these were THAT good! And unfortunately for the hubby, the kids only left him a half of one to try when he got home from work but I'll definitely be making these again. 

Corn & Cheddar Mashed Potato Fritters
Ingredients

• 1c. Day Old Mashed Potatoes
• 1c. Corn (I used frozen since it's not in season)
• 1/4c. Scallions, chopped
• 1/3c. Low Fat Shredded Cheddar Cheese
• 1 Egg, beaten
• 1/2 c. All-Purpose Flour
• 1 tsp. Baking Powder
• 1/4 c. Canola Oil, for frying
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Directions

1. Combine all ingredients, except the oil, and mix well. 
2. Heat oil in a non-stick frying pan over medium-high heat until it is hot. 
3. Slowly drop rounded kitchen soup spoons into the oil and flatten slightly. 
4. Cook 2-3 minutes per side, allowing them to turn golden brown. 
5. Remove and drain on paper towels or brown bags to remove excess oil. Makes 6 fritters. 

Points+=6pts per fritter (including the oil)


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Shared on Recipes For My Boys Thursday's Treasures 1/19/12

Copycat Recipe Week: Day 3-Baked Potato Croquettes

Already Day 3 in this weeks series of posts and I don't know about you but I'm having so much fun trying out all of these great recipes!


Today's feature comes from Mia's Domain. I had made some mashed potatoes this past Sunday to go along with the Corned Beef I made and had some potatoes left over. I remembered seeing a post last week from Mia about Baked Potato Croquettes.  I had never made croquettes before so I was intrigued as to how I could make them baked instead of fried. I followed Mia's recipe with one change. I omitted the nutmeg and added in fresh rosemary (I had to give it my own little flair and I'm not a huge nutmeg fan). I also only had 2 cups of mashed potatoes left so I reduced her recipe to suit my needs. My original mashed potatoes contained russet potatoes, sour cream, 2% milk, butter, salt and pepper. These croquettes were so flavorful and DELICIOUS! Thanks for a great recipe Mia!

Baked Potato Croquettes
Adapted from Mia's Domain
2 c. Prepared Mashed Potatoes
1/2 c. Shredded Cheddar Cheese
1 Scallion, chopped
1 tbsp. Parsley
1 tsp. Fresh Rosemary, finely chopped
2 tbsp. All Purpose Flour
1 c. Panko Breadcrumbs
1 Egg, beaten
Canola Oil Cooking Spray


Add the potatoes, cheese, scallions, parsley, rosemary and flour to a food processor and pulse until all ingredients have been incorporated.  Separate into six portions. In a separate bowl, whisk the egg. In another bowl, add the breadcrumbs. Shape a portion of potatoes into a flattened log. Then dip the potato mixture into the egg, and then into the breadcrumbs. Place on a lightly greased baking sheet and bake until browned and crispy flipping halfway through cooking process(approx. 20 minutes). Let cool 5 minutes before serving so they have time to firm up again. Makes 6.


*The mashed potatoes should be leftover and refrigerated for at least 24 hours prior to making this recipe. 


Enjoy!

Rosemary Semolina Boule Bread

Rosemary Semolina Boule Bread
Ingredients

• 5 c. Bread Flour
• 2 c. Stone Ground Yellow Cornmeal
• 1 Package Active Dry Yeast
• 1 tbsp. Sea Salt
• 1 tbsp. Fresh Rosemary
• 2 1/2 c. Warm Water
• 1/4 c. Cornmeal

Directions 

1. Add flour, cornmeal, yeast, salt and rosemary to a 14 cup food processor. 
2. Pulse until all ingredients have been blended then gradually pour the water in from the top of the machine, with the machine still running. 
3. When the dough starts to attach itself to the blade in a sticky, smooth ball, let it go for another minute then stop the machine. 
4. Carefully remove the dough and place into a floured bowl. 
5. Coat all sides of the ball with the flour, cover with a clean dishcloth and let it sit for 2 hours; allowing the dough to rise. 
6. Cut the dough into four equal pieces and shape them into smaller balls; try not to handle the dough too much you want to keep some air in the bread. 
7. Let rest 15 minutes and preheat your oven to 450°F. 
8. Sprinkle a baking sheet with the cornmeal and add another baking sheet under the top pan (this will prevent the bread from burning on the bottom before it is fully cooked). 
9. Place your loaves on the pan and make 2 cuts into the top of each loaf. 
10. Bake for 25 minutes until the top of the bread is golden brown; spraying the tops of the bread with water twice during cooking time (this will help make for a crunchy crust). 

Enjoy!

Fiesta Chicken Spinach Dip

Many years ago, my then boyfriend (now hubby) and I would like to go out for dinner at this mid-sized restaurant in our area. They had this appetizer there that we both loved. So one day, I had decided to ask them what they put in it and go figure...they wouldn't tell me! So the next time we went, we ordered it again but this time I really tried to hone in on my sense of taste alone to try to figure out what was in it. Well, I'm happy to report, my taste buds haven't failed me yet and I have been making this hot dip ever since! It's really quite easy to prepare and over the years, I've learned to opt for the reduced calorie versions of the cheese and sour cream. It's certainly different and not one that I've ever seen anyone else make. In fact, that restaurant still happens to be standing BUT they haven't served this dip on their menu for over 18 years.

Fiesta Chicken Spinach Dip

• 1 Boneless Chicken Breast or 5 Chicken Tenders, cut in 1/2" pieces
• 2 Tbsp. Flour
• 2 Tbsp. Canola Oil
• 1-10oz. Package Frozen Chopped Spinach, thawed and drained
• 1-15oz. Can Black Beans, rinsed and drained
• 1/2 Cup Scallions, chopped
• 1 Plum Tomato, diced
• 8 oz. Sour Cream
• 8oz. Shredded Cheddar Cheese
• 2 tsp. Chili Powder
• 1 Bag Tortilla Chips
• 1 tsp. Kosher Salt

Directions

1. Add 1 tsp. of chili powder to the flour and dredge the chicken pieces. 
2. In a nonstick saute pan, heat the oil and add the chicken. Brown the chicken pieces until they are cooked through; remove from the pan and let drain on paper towels to remove excess oil. 
3. In a large bowl, add the beans, spinach, scallions, tomatoes, 4oz. of the cheese, sour cream, the remaining 1 tsp. of chili powder, the cooked chicken pieces, and salt. Mix well. 
4. Add the mixture to an 8x8 oven safe cooking dish. Top with the remaining cheese and bake at 350°F for 30 minutes or until cheese has melted and is bubbly. Serve hot with tortilla chips. Serves 8-10. 

Enjoy!


Shared on Baking Bad Foodie Friday 1/14/12