Need: Potatoes Seasonings Oil Flour Vinegar | These are quick and easy to make. Cut some potatoes into cubes like you would for fried potatoes, but a little bit bigger. Heat some oil in a pan. I prefer to use olive oil, but veg. oil or any oil will work. While it's heating season up your potatoes how you like. When the oil is hot add in your potatoes. You want to cook them at a little bit higher heat than you normally would. You want it to be nice and browned on the outside and not too soft on the inside. We are going to batter them and deep fry them. If you have extra fried potatoes those would work well. When they are cooked. Move them to a plate and cool slightly use the back of a spoon or a fork to smash down the potatoes, but don't crush them you want them to stay intact. I wanted a light batter on these so I mixed flour and vinegar. (Don't worry for those of you that don't like vinegar even though it has a strong smell while it cooks you can't even taste it when it's done.) Make a thin batter, you don't want it too be too heavy after all this is a potato :-) I used my deep fryer, but if you don't have one some oil in a cast iron pan or other heavy pan would be fine. They don't take long to cook, just enough to make the batter crispy. |
I was just wanting something, something different for dinner. So I came up with the idea for a chicken stuffed onion. I didn't want any tiny pieces off the onion so I cut a wedge out of the onion and then let them soak in some warm water. I slowly peeled the layers of the onion back, being careful not to break any. If you do break one or you feel it's about to break, just stick it back in the water to soak a little more. When all your onions are separate you want to cut them into pieces. Heat your pan to medium low. When your pan is heated up drizzle a little bit of submarine sauce into the pan. Add your onion and drizzle some more on top of the onion. I set mine cut side up first and then let them finish cooking cut side down. Set the onion aside. Cut your chicken up into somewhat small pieces. You don't want them too big or it just doesn't turn out quite right. When you wrap onion around it you want it to just about completely cover it.
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Claire NorrisI am from Michigan born and raised. I've been cooking mac n cheese since I was 7. I just love making good food. I want to share that food with all of you. Archives
November 2013
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