I spaced. Call it age, call it stress, call it not paying attention, call it being too busy….
I freaked out.
In September when I was reading a favorite blog, I saw that she was posting a Secret Recipe Club post for Group C and I freaked.
Some inappropriate language may have come out of my mouth.
I immediately went back through my email and sent a frantic message to Debbi, Group C’s host, confessing that I had probably left someone an orphan. She kindly responded back that I had failed to sign up for September (and as it were, for November as well).
Thankfully I did not leave anyone an orphan. I had just forgotten to sign up.
What the heck!?!?!?
I am beginning to worry about myself.
Anywhoo, at least I made it for the October post. And, ironically enough, I got Debbi Does Dinner Healthy, Debbi’s own blog, for October. There I found two recipes that made up a casual weeknight dinner.
Thanks, Debbi. (Do you think she’s trying to keep tabs on me? 🙂 )
1/3 c. hot sauce (I used some more of that great Carrot Karma.)
2/3 c. water
1 c. flour
2 1/2 t. fine sea salt
2 t. cayenne pepper
1 t. fresh ground black pepper
1 t. onion powder
1/2 t. sweet paprika
1/8 t. garlic powder
4 chicken breasts (pounded thin)
Canola oil (for frying)
4 Kaiser rolls
bleu cheese crumbles
garnishes: lettuce, tomatoes, red onions (optional)
Combine hot sauce and water in a dredging bowl (a large shallow bowl).
Whisk the flour, salt, cayenne pepper, black pepper, onion powder, paprika, and garlic powder in another dredging bowl.
Coat each piece of chicken in flour mixture, dredge in diluted hot sauce and then coat in the flour mixture again.
Heat oil in a large deep skillet. Cook each piece about 3-4 minutes per side or until done and a deep mahogany brown.
Serve on rolls, slathered with mayo and topped with bleu cheese crumbles. Top with other desired garnishes.
For a side dish, I adapted Debbi’s Parmesan Potato Puffs, but instead of frying these little beauties, I baked them.
2 lbs. Russet potatoes, peeled and cubed (about two large baking potatoes)
1 T. butter
1 farm fresh egg, beaten
1/3 c. freshly grated Parmesan cheese
1/2 c. all-purpose flour (I used gluten free)
1/2 t. sweet or smoked paprika
1/4 t. onion powder
1/8 t. garlic powder
coarse sea salt
fresh ground pepper
Place potatoes in a large pan and cover with water, set over high heat and bring to a boil. Turn heat down and simmer until they are fork tender.
Drain potatoes and put them back in the pan, set it over the low heat, and cook for a minute or two to dry up any excess water.
Mash them with a potato masher. Add butter and combine until butter is melted and mixed in well. Let mixture cool a bit to room temperature.
Preheat oven to 350 degrees.
Stir in the egg, Parmesan, flour, paprika, onion powder and garlic powder. Season well with salt and pepper.
Using a cookie scoop or ice cream scoop, make 1 1/2 to 2-inch sized portions. Place on a silicon pad or parchment-lined baking sheet.
Bake for 10-15 minutes or until golden brown.
These little gems are delicious. They would be perfect on a holiday buffet and they are good piping hot, at room temperature, or even cold. We had the leftovers the next night and I didn’t even bother warming them up. (I would love to adapt this recipe further using sweet potatoes, Parm, and rosemary.)
Debbi, both of these recipes are keepers at EE. The Hubs loved the sandwiches and he prides himself in being a Buffalo Chicken aficionado.
Group C is skipping December because we are all super busy bloggers, so hopefully I will see you all again in January.
That is…if I remembered to sign up….