CREAMY CHICKEN AND SPINACH POTATO SKILLET
Try this skillet meal that combines bacon, spinach and Betty Crocker™ scalloped potatoes with chicken for a quick weeknight dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 12-inch nonstick skillet over medium heat. Add bacon; cook 7 to 8 minutes or until crispy; drain on paper towel-lined plate. Reserve 1 tablespoon drippings in skillet.
- Return skillet to medium heat; add chicken, onions and pepper to bacon drippings. Cook 7 to 9 minutes, stirring occasionally, until chicken is no longer pink in center. Stir in garlic; cook about 1 minute or until fragrant.
- Add potatoes and sauce mix (from potato box), and 2 cups water; stir well to combine. Heat just to boiling, stirring occasionally. Reduce heat. Cover and simmer 14 to 16 minutes, stirring occasionally, until potatoes are tender and sauce is thickened.
- Remove from heat; stir in cream cheese and spinach. Continue stirring until cheese has melted and spinach is wilted. Top with bacon; serve immediately.
Nutrition Facts : Calories 410, Carbohydrate 33 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 2 g, Protein 33 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 4 g, TransFat 0 g
COD CROQUETTES, SWEET RED PEPPER GRAVY, AND MASHED POTATOES WITH SPINACH
Provided by Rachael Ray : Food Network
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Place potatoes in a pot and cover with cold water. Put a lid on the pot and bring the water up to a boil. Salt water and cook potatoes until tender, 15 minutes.
- Bring 1/2-inch water to a simmer in a large nonstick skillet. Zest a lemon and reserve. Cut lemon and season the fish the some lemon juice and salt and add to the simmering water. Cover pan and cook fish 8 minutes.
- Remove and flake fish into a bowl. Discard water and wipe out pan, returning it to heat over medium flame and add 1/4 cup vegetable oil. To the fish, add reserved lemon zest, seafood seasoning, celery, onion, thyme, parsley, salt, and pepper to fish. Add egg and 1 cup of the bread crumbs. Form 8 fish patties and toss in remaining bread crumbs to set the patties.
- Add 1/4 cup vegetable oil to the cleaned out pan and heat over medium flame.
- Cook patties in the oil for 4 to 5 minutes on each side until golden and reserve under foil or in warm oven. Return skillet to heat again over medium flame and melt in 2 tablespoons of butter then add the red bell peppers and shallots and cook 2 to 3 minutes. Add in flour and cook a minute more. Whisk in broth, thicken, and season with salt and pepper to make savory red pepper gravy.
- Drain cooked potatoes and return to hot pot. Add in remaining butter, garlic and 1/4 cup cream or half & half. Mash and season the potatoes with salt and pepper. Fold in spinach leaves until they all wilt into potatoes.
- To serve, pile spinach mashers on plates and top with patties and gravy.
POTATO, ARUGULA (ROCKET) OR SPINACH CROQUETTES
These are fried potato balls crisp on the outside and creamy soft inside. I used arugula but spinach is just as good!Arugula's pungent flavor adds interest to these croquettes!
Provided by Rita1652
Categories Potato
Time 25m
Yield 20-24 croquettes, 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the first 7 ingredients and blend thoroughly.
- Form into 20 golf size balls.
- Place seasoned flour in one bowl.
- Beat 2 eggs with cream and place second bowl.
- Place bread crumbs in third bowl.
- Dip each croquette in the flour then egg and then roll in the crumbs.
- Deep fry in oil until golden brown.
- Drain on paper towels season with salt and pepper.
Nutrition Facts : Calories 218, Fat 7.7, SaturatedFat 3.9, Cholesterol 123.8, Sodium 454.3, Carbohydrate 28, Fiber 1.8, Sugar 2.4, Protein 8.8
SALMON-AND-MASHED-POTATO CROQUETTES
Crispy and golden-brown, these croquettes are the perfect snack to serve at your next holiday soirée. Tender and fluffy cooked potatoes are combined with your choice of tinned or smoked salmon and formed into cakes. The ultra-crisp exterior is provided by a coating of panko breadcrumbs.
Provided by Greg Lofts
Categories Finger Food Recipes
Time 2h40m
Yield Makes about 20
Number Of Ingredients 11
Steps:
- In a saucepan, combine potatoes and enough cold water to fully submerge them. Bring to a boil. Season with 2 teaspoons kosher salt and boil until potatoes are easily pierced with the tip of a knife, 10 to 12 minutes. Drain; let potatoes cool 5 minutes, then press through a ricer or colander and stir until smooth (or mash until smooth). Transfer to a large bowl; let cool completely.
- Stir egg yolks, scallions, lemon zest and juice, flour, 2 teaspoons kosher salt, and 1/4 teaspoon pepper into mashed potatoes. Fold in salmon. Form mixture into golf-ball-size rounds, then flatten into 1/2-inch-thick disks. Transfer to a parchment-lined tray and refrigerate until cold, at least 2 hours or, loosely covered, up to 1 day.
- Whisk whole eggs in a shallow bowl and season with kosher salt and pepper. Place panko in another shallow bowl and season. Pour a scant 1/2 inch oil into a medium heavy-bottomed skillet, such as cast iron. Heat over medium until oil shimmers and bubbles form instantly around a breadcrumb dropped in (350°F on a deep-fry thermometer). Working in batches, dip croquettes in egg, allowing excess to drip back into bowl, then coat in panko, pressing to adhere.
- Fry, flipping once and adjusting heat as needed to maintain a level temperature, until crisp and golden brown, about 5 minutes. Drain on a wire rack set over a rimmed baking sheet, then sprinkle with flaky salt; keep warm in a preheated 200°F oven while frying the rest. Serve warm, with dipping sauces.
SPINACH CROQUETTES
My mom used to make these a lot and I do too. They are easy to make, a quick meal, and a great way to get kids to eat spinach!
Provided by Veronica Pomata
Categories Appetizers and Snacks
Time 20m
Yield 12
Number Of Ingredients 10
Steps:
- Combine spinach, flour, sparkling water, eggs, Parmesan cheese, baking powder, garlic, vinegar, salt, and black pepper together in a bowl until batter is evenly combined.
- Heat enough oil to cover the bottom of a large skillet over medium heat. Spoon batter into the hot oil, keeping about 1 inch between each croquette. Cook until golden brown, about 90 seconds per side. Repeat with remaining batter.
Nutrition Facts : Calories 87.9 calories, Carbohydrate 9.5 g, Cholesterol 33.9 mg, Fat 3.8 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 138.1 mg, Sugar 0.3 g
SPINACH CROQUETTES
These are really delicious! I've made a similar version, but this one sounds better ! (Family Circle mag.)
Provided by jovigirl
Categories Spinach
Time 39m
Yield 16 croquettes
Number Of Ingredients 9
Steps:
- Set a large pot of water to boil and salt it.
- When it boils, add the spinach and onion and cook for just about a minute, until the spinach wilts.
- Drain thoroughly and cool a bit.
- Squeeze dry. Chop spinach and onion and place in large bowl, along with the eggs, cheese and breadcrumbs.
- Mix well, then add salt and pepper.
- Form the spinach mixture into small croquettes, about 1/4 each for a total of 16. Let stand 5 to 10 minutes before frying. Let come to room temperature before cooking.
- Place oil and butter in large nonstick skillet over medium-high heat in batches (so they won't touch each other when they cook), add croquettes to the skillet.
- Adjust heat so they brown without burning, about 3 - 4 minutes; turn and brown other side, about 3-4 minutes.
- Continue until all the croquettes are cooked. Serve hot or at room temperature.
- They can be cooked ahead, cooked and refrigerated and then reheated in a 250F oven until just warmed.
Nutrition Facts : Calories 98.2, Fat 5.3, SaturatedFat 2.3, Cholesterol 49, Sodium 203.1, Carbohydrate 7.7, Fiber 1.7, Sugar 1.1, Protein 5.8
POTATO CROQUETTES
Crunchy potato croquettes, a great way to use up leftover mashed potatoes, flatter any meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 6
Number Of Ingredients 7
Steps:
- In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
- Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.
SPINACH-POTATO PATTIES
Provided by Florence Fabricant
Categories appetizer
Time 1h15m
Yield 12 large or 24 small patties
Number Of Ingredients 12
Steps:
- Simmer potatoes in water to cover 20 to 30 minutes, until tender. Drain. Meanwhile, stem and finely chop spinach. Place in a large bowl with chili, cilantro, garam masala, cayenne, black pepper, salt and lemon juice. Add potatoes. Mix all ingredients, squeezing with your hands. There will be small chunks of potato.
- Spread bread crumbs on a plate. Form spinach-potato mixture into 12 3-inch patties, using 1/2 cup of the mixture for each. Or use 1/4 cup each for 24 patties. To shape, pack mixture into a metal measuring cup, and tap out onto plate. Coat on both sides with crumbs. Arrange patties in a single layer on a baking sheet, and refrigerate at least 1 hour.
- Heat 1 tablespoon oil over medium heat in a large, heavy skillet. Fry as many patties as will fit comfortably in the pan, turning once, until browned, about 4 minutes a side. Repeat with remaining patties, adding more oil as needed. Serve with chutney.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 331 milligrams, Sugar 2 grams, TransFat 0 grams
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