Cindy's Recipes and Writings

BBQ Chicken Stuffed Potato Cakes

Posted on July 29, 2018 by Cindy Kerschner

BBQ Chicken Stuffed Potato Cakes -a delicious twist on PA Dutch potato cakes. Tender BBQ chicken stuffed inside a potato and brie patty then coated in crushed corn flakes and deep fried. Serve with brown butter sauce. A great way to use leftover chicken and/or mashed potatoes.

Have you ever breaded chicken with corn flakes? That crunchy coating, crisp and slightly salty, makes delicious fried chicken.

How about on potato cakes? Sounds good, right?

These potato cakes get creaminess from a bit of brie. Potatoes and cheese are a win, win combo.

Yes, there is a surprise inside. I stuffed tender chunks of barbecue chicken in the patty middle. Surprise!!

Dredge those creamy patties in flour, egg and crushed corn flakes. Pan fry in 1/2-inch vegetable oil until golden brown on each side.

I topped these with caramelized onions in a brown butter sauce. You can use gravy or barbecue sauce too.

BBQ Chicken Stuffed Potato Cakes

Yum

BBQ Chicken Stuffed Potato Cakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8 servings

Serving Size: 1 each

Ingredients

2 large russet potatoes, baked I use Idaho® potatoes
8 ounces Boneless Skinless Breasts, cooked and shredded
2 ounces Brie cheese
1/4 cup Barbecue Sauce
2 eggs, beaten
2 cups crushed corn flakes cereal
1/2 teaspoon salt
1/2 cup plus 1 tablespoon butter
1/4 cup onion, thinly sliced
1 tablespoon chopped basil
1 cup vegetable oil
Salt and pepper to taste

Instructions

Mix together chicken and barbecue sauce. Set aside.
Remove baked potato from the skins. Mix potato, brie and 1 tablespoon butter together. Form into 8 balls.
Flatten balls into patties. Place 1 teaspoon barbecue chicken in the center. Close potato mixture around chicken.
Add the 1/2 teaspoon salt to corn flakes. Dip patties into beaten egg then corn flakes. Repeat to coat again.
Heat vegetable oil deep fryer or deep skillet to 300 degrees. Carefully place patties in hot oil. Turn once to evenly fry. Remove and drain on a paper towel. Keep warm.
Prepare brown butter sauce. Heat 1 cup butter over medium heat until foamy and begins to brown. Strain browned butter to remove any sediment.
In a 1-quart saucepan, add strained brown butter and onions. Cook onions until soft. Add basil. Drizzle over potato cakes.

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Food for thought…Have you ever mixed anything with leftover mashed potatoes to make a meal? I know corn, diced peppers and onions are good. I’d love to hear your thoughts in a comment below!

Posted in bbq, chicken, potatoes, What's For Dinner? | Tagged barbecue, corn flakes | Comments Off

Curry Chicken Stuffed Potatoes

Posted on July 27, 2018 by Cindy Kerschner

Curry Chicken Stuffed Potatoes add Indian Curry flare to baked potatoes.

I’m a big fan of baked potatoes. In fact we love to make potatoes the base of a main meal. Sure bakers are great as a side. A good loaded potato topped with cheese, bacon, chives and sour cream can’t be beat.

Taking baked potatoes to the next level as the star of the meal is so easy! I use a good russet potato like Idaho® potatoes for best results.

Baking at a higher temperature and not wrapped in foil produces the crispiest skins. I set the oven at 400 degrees and in 50 to 60 minutes the potatoes come out perfect. If you add a few fork pierces, steam escapes and you get a drier potato. That works great for toppings like this chicken curry. All those juices get to soak in.

I love the warm flavors of turmeric, coriander, cumin, and smoked paprika together. A bit of fresh ginger and some coconut milk round out this curry. I like it with ground chicken but you can use any meat or no meat at all!

This is an easy recipe to make your own.

Curry Chicken Stuffed Potatoes

Yum

Curry Chicken Stuffed Potatoes

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 2 servings

Serving Size: 1 each

Curry Chicken Stuffed Potatoes

Ingredients

2 medium Idaho Russet Potatoes, scrubbed
1 lb ground chicken
1/2 cup diced carrots
1/4 cup sliced green onion
2 tablespoons vegetable oil, divided
1 tablespoon kosher salt
1/2 cup diced roasted piquillo peppers
2 cloves garlic minced
2 tablespoons fresh ginger, chopped
1/2 cup chicken stock
1 cup coconut milk
1/4 cup tomato paste
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
1/2 teaspoon sea salt

Instructions

Pierce potatoes several times with a fork. Rub skin lightly with oil. Sprinkle with kosher salt, Bake at 400 degrees until skin is crisp and potatoes seem soft when squeezed. (about 45 to 50 minutes). Pierce the length of the cooked potato with a fork. Squeeze to pop open.
While potatoes bake, prepare curry chicken. In a large skillet, add remaining oil, chicken, carrots, green onions, garlic and ginger. Cook over medium heat until chicken browns and vegetables are crisp tender.
In a small bowl, mix together turmeric, coriander, cumin, paprika and sea salt.
In a medium bowl, whisk together stock, coconut milk and tomato paste. Add dry spices and roasted peppers. Pour mixture over chicken. Simmer until thoroughly cooked. (about 10 minutes)
Spoon mixture over potatoes. Serve.

Notes

You can prepare curry while potato bakes to shorten total time.

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Here’s another baked potato toppers to try!

Turkey Stroganoff Baked Potatoes

Food for Thought…Are you into topping baked potatoes as a meal? I’d love to hear your ideas in a comment below!

Posted in chicken, potatoes, spice, What's For Dinner? | Tagged curry | Comments Off

Chocolate Ice Cream Sandwich Cookies

Posted on July 25, 2018 by Cindy Kerschner

Chocolate Ice Cream Sandwich Cookies make ice cream sandwiches a fun way to beat the heat. Fill with your favorite ice cream and enjoy!
I remember as a kid, I’d walk to our local grocer for ice cream. The best treats were kept in a chest freezer by the register. I’d have to stand on my tippy toes to reach the ice cream sandwiches. That blast of cold air was worth it! I’d plopping down a dime and leave with a cool, treat.
Now I can have a similar treat anytime without leaving the house.
Chocolate Ice Cream Sandwich Cookies are easy to make. You don’t need to be a kid to enjoy these old-fashioned hand-held goodies.

Remember to poke holes in the dough so the cookies bake flat.

Food for Thought…What flavor ice cream would you choose? I’d love to hear your ideas in a comment below!

Yum

Chocolate Ice Cream Sandwich Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 6 to 8 servings

Serving Size: 1 each

Chocolate Ice Cream Sandwich Cookies

Ingredients

3/4 cup sugar
3/4 cup brown sugar, packed
2 sticks unsalted butter, softened
2 eggs, beaten
1 3/4 cups flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla

Instructions

Cream together butter and sugars.
Add beaten eggs and vanilla.
In a separate bowl, mix flour, cocoa, baking soda and salt.
Add dry ingredients to butter mixture.
Spread evenly over an ungreased cookie sheet. Divide between 2 sheets for thinner cookies. Press all the air out of the dough with your fingers or a spatula.
Puncture holes with a fork every few inches in rows a few inches apart. These holes help keep the cookie flat, denser and easier to work with.
Bake at 350 for about 12 minutes or until the cookie is tests done. Cool a few minutes in pan then cut into desired sized pieces.
When cookie is completely cooled. Assemble your ice cream sandwich.
Add your ice cream, top with other cookie and freeze until set.

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Posted in chocolate, dessert, ice cream, sandwich, summer | 1 Comment

Broccoli Slaw plus 20 Super Summer Slaw Recipes

Posted on July 23, 2018 by Cindy Kerschner

Broccoli Slaw serves shredded broccoli, carrots and red cabbage in a creamy, sweet-tart dressing.
Slaws are easy for summer meals and entertaining. You can serve slaw as a side. Slaw also makes a great burger and sandwich topper.
I love what the deli lingo calls New Your Sloppy. A big blob of crunchy cole slaw on fresh sliced corned beef or turkey. My kind of sandwich. So good!
We often think of cole slaw as made with cabbage as the star vegetable. That isn’t necessarily so.
Cole Slaw gets it’s name from vegetables known as cole crops.
Cole crops refer to plants belonging to the Cruciferae family. Some of these cool weather loving crops include broccoli, Brussels sprout, cabbage, cauliflower, and turnips.
Gardeners can get a spring and autumn crop if the weather is right.
My Broccoli Slaw uses slivered broccoli as the main veggie. I threw in carrots and red cabbage too!

Broccoli Slaw

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Broccoli Slaw

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 6 to 8 servings

Serving Size: 1/2 cup

Broccoli Slaw

Ingredients

4 cups broccoli slaw mix (broccoli, carrot, red cabbage) (I used Mann's)
2 tablespoon lime juice
2 tablespoon sugar
1/2 cup mayonnaise
1/2 cup sour cream
salt to taste

Instructions

Whisk together lime juice and sugar. Add mayonnaise and sour cream.
Fold in broccoli mix. Allow to chill at least 30 minutes to blend flavors.

Notes

You can substitute fresh slivered broccoli, carrots and red cabbage if desired.

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Special thanks to all the bloggers listed below that shared their special slaw recipes with us! Please stop by their blogs and check out some new favorites from the links below.