SMASHED POTATO CHOWDER WITH VARIATIONS
How can you miss with a great potato offering when the weather is crummy or just plain cold. This recipe even comes with variations except the guy in your life making it for you with a hot drink and a foot massage for dessert (as if!).
Provided by Annacia
Categories Chowders
Time 59m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a 4-quart Dutch oven combine potato, sweet pepper, garlic, and black pepper.
- Stir in broth.
- Bring to boiling; reduce heat.
- Simmer, covered, for 20 to 25 minutes or until potato is tender.
- Use a potato masher to mash potatoes slightly.
- Stir in bacon, 1-1/2 cups of the cheese, the whipping cream, and green onion; heat through.
- To serve, ladle soup into bowls.
- Top each serving with sour cream and remaining cheese.
- Makes 8 main-dish servings.
- VARIATIONS:.
- Smashed Potato Chowder with Ham:
- Prepare as above, except substitute 1-1/2 cups chopped, cooked ham for the bacon.
- Smashed Potato Chowder with Beans:
- Prepare as above, except substitute shredded carrot for the sweet pepper. Add one 15-ounce can cannellini (white kidney beans) or Great Northern beans, rinsed and drained, after mashing the potatoes. Substitute 2 teaspoons dried dill for the green onion.
CHICKEN AND SMASHED POTATO
Provided by Food Network
Categories main-dish
Time 18h
Yield 4 to 8 servings
Number Of Ingredients 77
Steps:
- Combine the chicken and brine in a large container and refrigerate for 8 hours. Remove the chicken, reserving the brine, then pound out or use a meat tenderizer. Return the chicken to the brine and refrigerate for another 8 hours.
- Heat the frying oil in a deep fryer to 350 degrees F.
- Remove the chicken from the brine and combine with the buttermilk and Buffalo Sauce in a large bowl until evenly coated.
- In three different bowls, place the all-purpose flour, eggs and buttermilk whisked together and the Chicken Flour. Take 2 of the chicken breasts from the marinade and dredge in the all-purpose flour until completely coated. Transfer to the egg mixture and coat until you don't see any flour. Transfer to the chicken flour and dredge. Repeat with the remaining pieces of chicken.
- Press down on each Baked Potato until the skin breaks and it is about 1 1/2 inches high.
- Fry 2 pieces of chicken at a time in the oil until the chicken is cooked, about 7 minutes, adding a baked potato to each batch around the halfway point. Repeat with the remaining chicken breasts and potatoes.
- To serve, place a fried smashed potato in the center of a large bowl, top with some Green Beans, add 2 fried chicken breasts on top at a 90-degree angle. Pour some Caramelized Onion Cream Sauce on top. Top with shaved green onions (if using).
- Combine the water, brown sugar, salt, key lime juice, orange juice, sea salt, ginger, thyme, rosemary and 1/2 cup salt in a large pot. Stir until the sugar and salts completely dissolve, then bring to a low boil and boil gently for 5 minutes. Add the ice and stir. about 16 cups
- Combine the hot wing sauce, hotter wing sauce, chili powder, coriander, cumin, cayenne, turmeric and blazing hot wing sauce in a medium pot. Bring to a simmer and cook, stirring slowly until the mixture reduces and thickens just a bit, stirring frequently, about 15 minutes. Turn off the heat, add the butter and orange juice concentrate and stir until combined.
- Stir together the flour, paprika, salt, pepper, chili powder, coriander, cumin, basil, dry ground mustard, sage, thyme, ginger, marjoram, oregano and 1/3 cup iodized salt in a large bowl until thoroughly combined. This will keep, tightly covered, for 2 weeks.
- Preheat the oven to 400 degrees F.
- Coat the potatoes with salad oil and top with a dash each of salt and pepper. Bake until tender, about 1 hour 20 minutes. Cool, then refrigerate overnight.
- Blanch the green beans in 1/2 gallon water combined with 1 tablespoon kosher salt until they become bright in color. Cool in an ice bath, then drain and set aside.
- Heat the clarified butter and salad oil in a large skillet over medium-high heat. Add the shallots, then the garlic and sweat until the shallots start to become translucent. Add the green beans, seasoned sea salt and some white pepper and toss to coat. Continue turning for about a minute or so until the pan becomes hot again. Do not let the shallots and garlic brown.
- Deglaze with the wine and let simmer for no more than 30 seconds. Add the Basil Butter and turn off the heat. Turn and stir the beans until the butter is melted and emulsified with the wine. Set aside until ready to plate.
- Sweat the garlic and shallots in the olive and salad oil in a small skillet until translucent. Transer to the bowl of a mixer and add the butter, pesto, basil leaves and 1/2 teaspoon salt. Mix until fully incorporated. Transfer the butter to a large piece of plastic wrap and roll into a tube shape. Wrap in parchment paper and continue to compress the tube. Refrigerate overnight. This is a great compound butter for many uses and will hold in the refrigerator for a few weeks if sealed properly.
- Sauté the onions in a medium pot with clarified butter and salad oil until caramelized. Add some sugar if the onions are overly wet and do not caramelize to the appropriate color. Add the garlic and stir for another 2 minutes. Deglaze the pot with white wine and add 1 or 2 pinches of salt and a pinch of pepper. Add the heavy cream and simmer, stirring occasionally, until reduced by about 10 percent, about 45 minutes. Remove from the heat, add the butter and emulsify completely with an immersion blender until the sauce is as smooth as gravy.
PERFECT SMASHED POTATOES
We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.
CHEESY MASHED POTATO CHICKEN CHOWDER
Betty Crocker® Ultimate potatoes and other convenient ingredients help you get this dinner on the table in 20 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- In 3-quart saucepan over medium high heat, heat chicken broth, corn, chicken, bell pepper, green onions and butter to boiling. Cover; reduce heat. Simmer 5 minutes, stirring occasionally, until bell pepper is crisp-tender.
- Stir in milk and 1 pouch Cheese Sauce pouch until sauce is melted and thoroughly heated. Remove from heat; stir in 1 potato pouch until blended. Serve immediately.
Nutrition Facts : Calories 290, Carbohydrate 27 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 8 g, TransFat 0 g
MASHED POTATO AND CORN CHOWDER
A very easy recipe for a creamy chowder using left over, frozen or pre-made mashed potatoes. For a thicker chowder add some instant mashed potatoes, a little at a time, until desired consistency is reached. I use 1 package Simply Potatoes "Traditional" mashed potatoes For a Seafood Chowder add: 1 lb medium shrimp, Bay Scallops or a combination of both.
Provided by Irie Chef
Categories Chowders
Time 50m
Yield 1 cup, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, over medium heat, whisk potatoes with chicken broth and milk.
- Saute bacon, until just cooked. Not crispy! Then add with remaining ingredients, to potato mixture. Except seafood, if you're going to use it.
- Heat until bubbly.
- If adding seafood, put it in, 10 mins before the chowder is finished. That should allow enough time for the shrimp or scallops to cook, without over cooking.
Nutrition Facts : Calories 232, Fat 8.6, SaturatedFat 3.1, Cholesterol 15.2, Sodium 679.6, Carbohydrate 34.4, Fiber 3.5, Sugar 4.4, Protein 7.8
SMASHED POTATOES
I wouldn't dream of making my favorite chicken recipe without making these potatoes, too. -Jennifer Shaw of Dorchester, Massachusetts.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place potatoes and water to cover in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes., Drain; return to pan. Mash potatoes to desired consistency; stir in remaining ingredients.
Nutrition Facts : Calories 254 calories, Fat 10g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 219mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
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