one potato, two potato...

Mmmm....potatoes

One of my best friends once gave me the nickname 'My little potato'.  

Hubster has called me more than once 'Queen of Potatoes' and refers to potatoes as my subjects.  

While some might think that a nickname like 'potato' or being referenced as 'Queen of Potatoes' might be an insult because potatoes are round and stumpy, I actually embrace those nicknames.  Because I love potatoes that much.  I love them so much that had I thought of it before our wedding 'theme' was established, I would have wanted a Mr. & Mrs. Potato Head in tux and gown as our cake topper.  To be honest...I still totally want them just to have and display in our house.

As promised, here's the recipe for the yummy potato and cheese croquettes!

Potato and Cheese Croquettes with Chipotle dipping sauce

Ingredients 
*Croquettes

Chilled mashed potatoes (I use Yukon gold potatoes because they are super creamy!)
1/2 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese
1 TBS chives chopped
1 TBS worcestershire sauce
1 small shallot finely diced
3 eggs
1 cup flour
1/4 cup milk
1/2 tsp chipotle powder
1/2 tsp salt
1/2 tsp pepper
1 cup Panko
1 cup seasoned bread crumbs
Peanut oil (or other oil with high heat index)

*Dipping sauce
2 chipotle peppers in adobo sauce, diced
1/2 cup light mayonaisse
1/8 cup ketchup
juice from 1/2 a lime
1 garlic clove finely minced
salt & pepper
fresh parsely, chopped

Combine the first 6 ingredients and 1 egg.

Using a spoon (or a cookie drop scoop as I did), scoop golf sized balls of the potatoes.  If you have time, chill the potato balls for at least 30 minutes.

Heavenly balls of potatoes and cheese!!!

Prepare three bowls for breading the potatoes.  In one bowl, combine the flour, salt, pepper and chipotle powder.  In the second bowl combine the remaining 2 eggs and milk.  In the third bowl combine the Panko and seasoned bread crumbs.

 

Dredge the potato balls (hehe) in first the flour mixture, then the egg, then the panko and breadcrumbs.

Once you have been breaded all the potato balls, heat the oil in a small pot over medium/low heat.  In batches, carefully drop the breaded potato balls in the hot oil.  Adjust the heat as needed.  Transfer the cooked croquettes onto a paper towel to drain (or if you have a handled strainer you can strain them over the pot of oil).

Whip together all the ingredients for the dipping sauce, saving the parsely to garnish the finished sauce.

Enjoy!

{ cindie }

Btw...I HATE sweet potatoes.  Loathe them.  They are only distant cousins to the potato and yet try to impersonate them by taking their last name..sneaky sneaky yam.

confession # 86

I decided the other day that I wanted to start a series called 'Confessions'.  I thought it might be a fun way to reveal a little something about myself that my readers might not know.  I'll try to post one confession a week and depending on what you guys think I'll keep it going.

So without further adieu....

Confession # 86

I get really excited by the dumbest things.

For instance, years ago when gas prices were at an all time low of under $1 a gallon, I was driving with a friend when I all of a sudden let out this screech of delight....because I found a gas station where gas was 97 cents.

Then there's the time I was going with Hubster to watch a hockey game from his father's company's suite.  It was pretty amazing being there because I never experienced any venue from the comfy cushioned seats of a suite.  But what I was most excited for and couldn't stop talking about (and maybe lost a couple winks of sleep over)  up until we got there.......eating chicken fingers (which sadly there were none)

Or the other day, when a friend (also known as Twinnie) and I were on our way to Wegman's for lunch.  She was driving and I'm pretty sure we were midst conversation when I looked out the window and all of a sudden squealed

before realizing that I did so out loud and not in my head where it was supposed to occur.

... yeah, um...I'm 31.  One can only wonder what I was like as a child....

{ cindie }

feeling hot! hot! hot!

I have a secret.

Sometimes I like nights where I cook for just myself.

Why? Because I love spicy food.  I love food that is so spicy it puts you on the brink of pain...just on the brink.

Hubster can't handle my spice.  Can't even come near it.  That makes me sad 

Mmm...spicy!

This is Hubster & I enjoying a spicy meal.  Note the flames coming out of his mouth and my blissful smile (from the meal...not the fact that my hubbers' mouth is ablaze).  Also note...even in cartoon form I have a large head.

Umm...too spicy?

oh....

cest la vie...the sacrifices we make for love.

But on the nights where it's just me and my belly I like to play a little game called 'I like my food hot and I can't drink milk to counter the heat so how many chilies can I take' ... ok I'm working on the game title.  Anyway here's a recipe I like to call:

Quickie Spicy Bowties
(because it's short and to the point)

Recipe inspired by the pantry and my hankering for something spicy

Ingredients


1.5 cups dry Farfalle pasta
3 TBS olive oil (plus extra if you like)
fresh basil
3 cloves garlic
handful of mini sweet tomatoes on the vine
salt
dried chili de arbole (optional)



Cook pasta until al dente.

While the pasta is cooking, thinly slice the garlic cloves, wash and halve the tomatoes, and chop the basil.

If you're using them, decide how many chilis you want to use.  Remember, you can always add heat, but it's not so easy to take away.  Ok, you've been warned.  For reference, I used about 6 chilis.

Once the pasta has cooked, drain.  Add a little bit of olive oil to the pasta so it doesn't stick together.

In a sautee pan on medium high heat, heat the olive oil.  Add the garlic and stir around for about 30 seconds.  Then add the chilis (if you're using them).  Let the chili, garlic and oil mixture cook for about 45 seconds.

smells soooo good!

Lower the heat, add the cooked pasta, halved tomatoes and chopped basil and toss to make sure everything gets coated with the garlic and chili oil.  If it looks a little dry to you, drizzle with some extra olive oil.  Let cook for a few minutes to warm everything.

Salt to taste.  Spoon yourself a bowl, open up a beer (or beverage of your liking) and enjoy!

Mmmm...spicy goodness!

{ cindie }