Waskally Wabbit Ate My Potatoes

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It’s not torture if you pack every veggie from the refrigerator into dinner is it? Cuz I’m getting locked up for cruel and unusual punishment.

I have a meatloaf stuffed with eggplant, corn, bell pepper, onion, garlic and cheese and topped with a cracker crust in the oven. Making you hungry? Maybe these potatoes will tide you over until I get that post up. Oh yea, these have extra veggies too.

These potatoes will actually have your kids saying, “More please.”

Boil 6 peeled russet potatoes with 2 peeled medium carrots until tender. Drain and place in a large bowl.
Purée the carrots in a food processor. Add to the potatoes in the bowl.
Mash both root veggies together with 4 Tb butter, 1/4 cup milk and 1 tsp salt. Add a dash of pepper and 1 tsp of dried parsley. Stir and serve. Serves 6.

Now go make some for your waskally wabbits!

Pulverizing Some Unique Potatoes

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Have you ever eaten something and wondered, “Where did that come from?” While browsing my local Asian market, I was checking out all the interesting produce. I love their produce. They have such a large variety of fruits and vegetables, especially root vegetables. I particularly love sweet potatoes and yams. I spotted some purple yams, yet their skins were white. I wondered what they would taste like.

Oh boy are these a science experiment in the making.

I peeled and cut these…and their flesh was white streaked with purple.

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I boiled these (with some corn cobs for dinner)… and they turned the water green!

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I mashed these when they were tender…and they turned a bright Playdough purple. I mean, I really wanted to dig my hands in them and play, they were that bright!

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So here’s what you need:

2 large purple yams, peeled and cut into large chunks
1/2 cup warm milk
3 Tb butter
1/4 cup packed brown sugar
1 pinch nutmeg

Boil the yams until tender, about 20-25 minutes. Drain and place in a large bowl.

Add brown sugar, butter, milk, and nutmeg and mash with a potato masher by hand.

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I served these with Juicy Fried Chicken and Corn on the Cob. Yes, these potatoes were unique and not typically the type served with fried chicken, but they were wonderful all the same, and my finicky sharked LOVED them! I mean, who doesn’t like purple potatoes?

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Pulverized Purple Potatoes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Number of servings: 6

Per Serving 165 calories

Fat 7 g

Carbs 26 g

Protein 2 g

6


Pulverized Purple Potatoes

Weight Watchers PointsPlus®: 5

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 2 large purple yams, peeled and cut into large chunks
  • 1/2 cup warm milk
  • 3 Tb butter
  • 1/4 cup packed brown sugar
  • 1 pinch nutmeg

Instructions

  1. Boil the yams until tender, about 20-25 minutes.
  2. Drain and place in a large bowl.
  3. Add brown sugar, butter, milk, and nutmeg.
  4. Mash with a potato masher by hand and serve.

Have you tried any new foods lately?

You may also enjoy Sweet Potato Coconut Curry

Juicy Fried Chicken in Just an Hour

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I had been craving Fried Chicken for quite awhile. My finicky shark had been asking me for chicken drumsticks for quite awhile. I couldn’t let quite awhile go on any longer. I had to make Fried Chicken!

But here’s the thing. I typically soak my chicken in a buttermilk mixture all day before I fry it. Today I didn’t. I found a flavorful way around that. So flavorful, my husband ate 4 of these in one sitting. So flavorful I just had to note what was in this stuff. So flavorful, I WILL be making these again soon!

So what was my trick around the buttermilk? Frank’s Red Hot Wing Sauce

The Hot Wing Sauce was acidic enough to sour the milk a bit and it added a kick to the chicken. The eggs helped the milk mixture stick better too.

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What I used:

12 chicken drumsticks, skin on
1 cup cold milk
2 eggs, beaten
2 Tb Frank’s Red Hot Wing Sauce
3 cups all purpose flour
1 Tb salt
1/2 Tb pepper
Canola oil for frying

Whisk together milk, egg and hot sauce in a large bowl.
In a separate bowl whisk together flour and seasonings.
Dip each chicken drumstick in the milk mixture, then the flour mixture, then repeat. The chicken will be double battered. Allow to coated chicken to rest on a platter while you heat a large frying pan or deep fryer over medium high heat, and you batter the remaining chicken.
Fry chicken on each side, turning halfway through, about 45 minutes, until juices run clear and batter is golden and crispy. Allow chicken to cool at least 15 minutes on a paper bag before serving.

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This is seriously vanishing fried chicken, your family is sure to enjoy.

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We served these with Pulverized Purple Potatoes. You should definitely try those!

What is your favorite way to cook chicken?

Juicy Fried Chicken

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Number of servings: 6

Per Serving 1518 calories

Fat 104 g

Carbs 75 g

Protein 67 g

6


Juicy Fried Chicken

Weight Watchers PointsPlus®:

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 12 chicken drumsticks, skin on
  • 1 1/2 cups cold milk
  • 2 eggs, beaten
  • 2 Tb Frank’s Red Hot Wing Sauce
  • 4-5 cups all purpose flour
  • 1 Tb salt
  • 1/2 Tb pepper
  • Canola oil for frying

Instructions

  1. Whisk together milk, egg and hot sauce in a large bowl.
  2. In a separate bowl whisk together flour and seasonings.
  3. Dip each chicken drumstick in the milk mixture, then the flour mixture, then repeat. The chicken will be double battered.
  4. Allow the coated chicken to rest on a platter while you heat the oil in a large frying pan or deep fryer over medium high heat, and you batter the remaining chicken.
  5. Fry chicken on each side, covered at least halfway with oil, turning halfway through, about 45 minutes, until juices run clear and batter is golden and crispy.
  6. Allow chicken to cool at least 15 minutes on a paper bag before serving.

You may also enjoy Baked Indian Chicken