January is my month of rejuvenation, at least most of the time! However in the last week it has felt overwhelming! There are ‘so’ many projects; I can’t decide which one deserves my attention first. Believe me, my husband, Ervin & I are getting things done, I mean I have a new bed arriving tomorrow. We’ve even gotten our ‘REAL’ drivers licenses completed. Sometimes we get caught up in resolutions and projects
in January and thus the overwhelming feeling. It also happens in the kitchen where the menus become boring & ideas seem to be out of reach.
The recipe this week will definitely change things up a bit and provide the propulsion to push ahead. So we start out with cooked chicken in the croquettes, who says it has to stay cooked chicken! Raw pork, chicken or turkey would also be grand, in this dish. In my opinion, it’s the pepper sauce that throws this recipe over the top. Yummy, I do say. What to use as an accompaniment? Opening with a soup or salad is always good, a side of asparagus or steamed vegies would make a colorful plate. When it comes to potatoes, rice or pasta I think I’d forgo them this time and use colorful steamed vegetables with fresh grain bread.
Back to the pepper sauce, this is one I recommend taping to the inside of the cupboard. The ratios will help you swap this around to a variety of light cream sauces. This cook is all about ‘sauces’, you can have some and I’ll take the rest!
I’ve added another road show to the travel schedule for the winter. I’m coming home to Platte City, Missouri the weekend of February 22nd. At this writing I haven’t squared all the details away, but I will say, hold Saturday morning, February 22nd. I’m not positive on the time, but I’m currently leaning towards 10am-12Noon. Next week I’ll have the cost along with all the other missing pieces.
Remember the McPherson, Kansas event is still on at the Cook’s Nook. Thursday evening, January 30th the feature will be pressure cooker Cheesecakes. Of course, I’ve got a couple of other yummies to accompany this well-known dish. On Saturday there will be two classes. You didn’t ask me what I’m doing on Friday.
My goodness, thought you would never ask! I’m going shopping and taking one of my closest friends to a few of my favorite haunts in Wichita. Relaxing is also on the agenda.
Have a glorious week and good luck with your project lists. Simply yours, The Covered Dish. www.thecovereddish.com.
Chicken Croquettes with Pepper Sauce
1-2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped red pepper, fine
1 jalapeno, seeds removed, chopped fine
2 cups finely chopped cooked chicken
1/8 teaspoon chipotle chili powder
1/8 teaspoon ancho chili powder
1/4 teaspoon regular chili powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon dry parsley flakes
1 cup panko (May use processed crackers or plain bread crumbs.)
1/4 cup mayonnaise
2 large eggs
2-3 additional tablespoons of olive oil
In a skillet heat the olive oil and sauté the onion, red pepper and jalapeno.
Set to the side to cool slightly.
In a bowl combine the chicken and all the dry ingredients including the panko. Add sautéed vegetables, turning ingredients together. In a small dish, beat together the mayonnaise and 2 large eggs. Combine with the first mixture blending well.
Heat additional olive oil over medium heat. Using a 2 tablespoon scoop, also known as #40, place scoops of the croquettes into a skillet, pat tops down with a spatula. Brown on both sides before removing from the skillet.
Yields approximately 12-14 croquettes.
Green Chili Pepper Sauce
2 tablespoons butter
4 tablespoons flour
1 cup half and half
1 cup chicken stock
4-6 tablespoons green chilies pureed
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
In a saucepan, over medium heat, melt butter and combine flour making a roux, cooking for about one minute. Stir in half and half, stock, chilies, salt and cayenne pepper. Cook until mixture thickens and serve over the croquettes.
The chili pepper sauce can be used in many different applications. It not only compliments the croquettes, but it’s also delicious over enchiladas. Other variations can also be created with slight changes.
Should you stir this dish together early in the day, refrigerate and then cook, you may need to add an additional egg. In the ‘sitting’ process the croquettes dry just a little.