I am a potato feind. This means I am addicted to those brown starchy ovals of heaven. For the sake of argument, let's say you just have a normal liking towards potatoes and don't want to eat them every single day, then don't you worry! Although it's "potato week" I won't have you eating them for every single meal (just, like, most of them..). This week, order isn't very crucial. These recipes can be made on any day and in any order that suits your schedule! Just click on the names of the meals [above] and it will take you right to the source. After trying out all of the recipes myself this week, here are my notes, thoughts, and tips:
Potato and Swiss Chard Chowder
First off, this recipe is GLUTEN AND DAIRY FREEEEEEE! Huzzah, my friends. This is hard to do while still being delicious. Plus, you get your vegetable intake for the week... I mean day...
As for the recipe, it makes a TON of soup! So go share with your neighbor or freeze half for later in the month, or you know, half the recipe. My one recommendation is to double the amount of chick peas in the recipe. Also, put less water than you think you need to, mine turned out way too brothy :(
Chicken Lettuce Wraps
Asian style cuisine calls for a lot of ingredients. Sometimes I cheat and leave out the things I know I can live without (like fresh ginger, or siracha if I'm out). I also never use ground chicken because who has that lying around?? I just chop the chicken really tiny :)
Once a Week Chicken Dish
After a few weeks of reading my blog you will probably start to notice I mention my mother a lot - and yes, I'm a momma's girl. I was so grateful that she cooked [almost] every night growing up so that I could pick up all her tricks! She named this recipe, and not only has the name stuck, but it's incredibly true in the winter time. I make this comfort dish all the time, and after this week you'll totally understand why. Here's the recipe:
Time: 1 hour (or less)
Serves: 2 overly hungry people who want leftovers (or 4 people)
-2 chicken breasts
-1 can cream of chicken
-small package of white mushrooms
-1-2 yellow onions (preference of how much you like them)
-8 oz sour cream
-2 tbsp paprika
-salt and pepper to taste
Serve over mashed potatoes
The how to:
Poach your chicken in a pot of boiling water. Chop up onions and mushrooms (washed) and sauté in a pan. Peel and chop up potatoes, then boil. Once the mushrooms and onions are soft, add the cream of chicken soup and paprika. Add chicken once it's done cooking. Stir occasionally, and cook for 10-15 minutes on low. Add sour cream and let cook for 5-10 minutes. Strain your potatoes and mash them, along with butter and milk. Serve the chicken and "gravy" over the potatoes and enjoy!
Loaded potato skins
All I can say is, this dish gets a bad rep for being just an appetizer. That's like saying Harry Potter is just a book! Make this recipe on a day when you have some time to devote, it's definitely not done in 15 minutes, but it's soooo worth the time.
Potato latkes and bacon
Mmmm breakfast for dinner. I'm a fan, but if you find yourself needing a day off of cooking I recommend removing this meal or potato gratins (don't buy the heavy cream!) and giving yourself a break! Plus, you probably still have soup leftovers.
Sweet and sour chicken
This recipe came from a babysitter I used to have, and I would always beg that she make this dish. Once I was old enough to be trusted around the stove, I added my own spin to it. You can make the chicken deep fried or grilled (therefore, no cornstarch or eggs). I'm sure you can guess which one is better because fried is alllllways better in my opinion. If you're not licking the bowl after you make this, I'm a monkey's uncle. Or.. aunt.
Time: 1.5 hours
-3-4 chicken breasts
-cornstarch (or flour)
For the sauce...
-1/2 cup ketchup
-1/2 cup white vinegar
-1/2 cup chicken broth
-1 and a half cups sugar
-2 tbsp soy sauce
The how to:
Get a pan hot with vegetable oil for frying. Cut up the chicken into cubes, and toss in a ziploc with cornstarch until coated. Dip chicken into eggs (one at a time) and place in oil. Fry until cooked through and golden brown. Set aside in a large serving bowl with a paper towel laid down inside. In a medium pot, combine sauce ingredients and cook on high for 10-15 minutes. The sauce will bubble and turn orange/red. It's ready when it's thick enough that it sticks to pan, but don't let it get to the syrup stage. Toss the chicken in sauce and serve over white or brown rice!
Potato gratin and grilled chicken
This is the easiest potato gratin I've ever eaten in my life. I only used 2 small potatoes and it filled up the entire muffin tin! It was so delicious I made it again the next day. If you don't have a food processor or kitchen aid attachment that slices really thin, you may want to skip this one and dedicate your time elsewhere.