Baked Chicken Croquettes

I've been presented with a challenge lately, by none other than my 15-month old, Jacob. My once happy I'll-eat-any-pureed-thing-you-shove-in-my-mouth baby has turned into a head-shaking, tight-lipped, I-don't-like-anything-but-cheese-bread-and-grapes toddler. So I have been on a mission to create healthy foods that he will eat, and not know that the healthy stuff is in there. I found this recipe for Baked Chicken Croquettes over at SkinnyTaste.com and thought it sounded perfect for Jacob, as well as an easy dinner for me and my husband. I served them with an easy chicken gravy and some green beans (my veggie of choice) and it was a great meal for everyone. Jacob loved the croquettes so I know that it is something I will be making again!

Baked Chicken Croquettes

Adapeted from: SkinnyTaste

3 cooked chicken breast, chopped fine (I used a food processor)

3 potatoes, peeled, cooked and mashed

3/4 cup fat free chicken broth, divided

2 tsp olive oil

3 cloves garlic

1 medium onion, chopped

1/2 cup parsley, chopped

salt and fresh pepper

1/2 cup seasoned whole wheat bread crumbs

1 egg, whisked
olive oil spray (about 1 tbsp)

1.Preheat oven to 450°. In a large bowl, mash potatoes with 1/4 cup broth, salt and pepper. Set aside.

2. Saute garlic, and onions in oil on low heat. Add parsley, salt and pepper and cook until soft, about 2-3 minutes. Add chicken, and remaining broth, mix well and shut heat off. Add chicken to mashed potatoes and using your clean hands mix well. Taste for salt and adjust if needed.

3. Measure 1/4 cup of mixture then form into croquettes. Place on waxed paper. Repeat with remaining mixture.

4. Dip each croquette in egg wash, then breadcrumbs and place on a parchment lined cookie sheet for easy cleanup. Spray generously with olive oil spray (about 1 tbsp worth). Bake in the oven about 15 minutes, or until golden.

Chicken Gravy
From: MyRecipes.com 

2 tablespoons butter

2 tablespoons all-purpose flour

1 (10 1/2-ounce) can chicken broth, undiluted

1/2 cup milk

2 teaspoons dried minced onion

1/8 teaspoon pepper

Melt butter in a large skillet over medium-high heat. Whisk in flour, and cook, whisking constantly, 1 minute. Whisk in broth and remaining ingredients. Cook over medium heat, whisking constantly, 2 minutes or until mixture thickens.

Baked Potato Soup

You may be wondering why in the world I would choose to make potato soup in the middle of July? It's just too hot for soup, for sure. Well, I'll tell you, it's not cold here by any means, but it has been a wonderfully rainy day here in Texas, which is a much needed relief from the fierce drought that we have had this year. Of course, one day of rain has in no way resolved the drought, but it has been nice to watch and hear the rain falling today. So there you have it. There is nothing like a lazy rainy day to put me in the mood for some quick and easy Baked Potato Soup. Luckily enough, I had all of the ingredients in my kitchen, so in just 30 minutes, some rainy day soup was served. If you are lucky enough to be enjoying your own rainy day, you should definitely stay in and make some soup. Or even if it's not raining. It's pretty tasty either way.

Baked Potato Soup　


4 russet potatoes, cubed
4 cups water
2 chicken bouillon cubes
4 tbs butter
2 tbs olive oil
1 onion, diced
4 cloves of garlic, chopped
2 cups milk
2 tbs light sour cream
salt and pepper to taste
cayenne, to taste
parsley, a sprinkle
shredded cheddar (optional)
cooked bacon, chopped (optional)
chives, chopped

1. In a large stock pot, melt butter with olive oil and cook onions and garlic until softened. Add potatoes, water, and bouillon cubes. Cover and simmer until potatoes are soft, about 20 minutes.
2. With a potato masher, mashed the potatoes while still in the pot. Pour in the milk and mix to combine. You can add more milk if you like a thinner soup. Add 2 large tablespoons of sour cream and mix to combine. Add salt and pepper to taste, cayenne, and a sprinkle of parsley. Mix well and simmer on medium heat another 10 minutes until thickened.
3. Let sit 5 minutes before serving. Serve plain or with cheddar, bacon and chives.
Serves 4

Chicken Fried Steak with Country Gravy

My goodness, how long has it been?! Way too long that's for sure. What a crazy but fun couple of weeks it has been. We celebrated my birthday one week and then we had my baby boy's first birthday party just a few days later. We also made a trip to the zoo and visited some relatives that we haven't seen in awhile.

(My little one at his first birthday party.)

It was great fun, but I am definitely ready to get back into my normal routine, part of which involves cooking. We've been living of sandwiches and frozen foods alot this month, but I finally got back in the kitchen today to try a new recipe - Chicken Fried Steak with Gravy. I cut the recipe in half for just two people, but you can easily double or triple for however many people you are feeding. Of course it's not chicken fried steak without mashed potatoes, so be sure to whip up some of those as well. And if you would like to balance out all of the "comfort" in this dish, you can add something green on the side, too. Enjoy!

Chicken Fried Steak with Country Gravy (for two)
Adapted from: Simply Delicious and The Pioneer Woman

2 tenderised steaks

1 large egg mixed with 3tbs milk

2 cups flour seasoned with 2tsp salt and 2tsp paprika

oil, for frying

Gravy:

flour

2- 2.5 cups milk

salt and pepper, to taste

1. Heat a large frying pan/skillet to medium-high heat and add 2-3 tbsn oil.
2. Place the eggs and the flour in two separate shallow bowls/plates. Sprinkle steaks with salt and pepper. Place the steak first in the flour, then dredge in egg and then again in flour.
3. Fry for 2-3 minutes per side until crisp and golden. Remove from the pan and drain on kitchen paper.
4. Prepare gravy: Reduce heat to medium. Sprinkle 2-3 tbsn of flour in the leftover cooking oil. Whisk continuously for 1-2 minutes until paste-like. Begin adding milk about a 1/2 cup at a time, whisking continuously. Let cook over medium heat until desired consistency. Add salt and pepper to taste. Serve (generously) over steaks and mashed potatoes.


Mashed Potatoes

3 medium russet potatoes, large diced
2 tbs butter
1/2 cup greek yogurt or light sour cream
1/4-1/2 cup milk
salt and pepper to taste

1. Boil diced potatoes in water for 20-30 minutes, or until soft. Drain and move to a clean bowl.
2. While still hot, add butter to potatoes and mash everything together with a potato masher or fork.
3. Add yogurt or sour cream and milk and mix until creamy. Add salt and pepper to taste. Serve with gravy.