In the kitchen, the Christmas baking has begun.
Evan will be happy the Peanut Blossoms are in the freezer.
I'll share with you a real time saving idea I got from my daughter-in-law, Elisa. She keeps all her holiday recipes in a binder. Not just Christmas, but all the holidays. Since my family holiday meals are pretty much set in stone, I don't have to go searching in various recipe books and binders to find all the things. I copied her idea, and now all my Christmas baking recipes are in one place.
This was the new recipe for the week. I very rarely fry stuff, let alone deep fry stuff, but these are worth the effort and mess. They're quite tasty, but with the cheese sauce? Total yum. Then again, I'm thinking you could put cheese sauce on a shoe and it would probably be good. I found the recipe here, and made a few adjustments. You'll notice the original recipe calls for a green chili sauce. I just wasn't feeling that the night I made these. I left out the seasonings listed in the recipe and added about a cup of shredded sharp Cheddar cheese instead, along with a little Knorr chicken bouillon and a dash of Tabasco. The sauce was also quite thick....like really thick, so I added at least 1/4 cup more milk to make it pourable. We had ours with some roasted asparagus, and despite my husband's red meat loving tendencies, he had at least 4 of these. I roasted some bone-in, skin-on chicken breasts to get the meat for this recipe. The package had 4 breast meat pieces and you certainly don't need all those to get 1 cup of meat, but I was looking to prep a big batch of chicken and put the rest in freezer bags. The bonus is that I put all the skin and bones into the freezer bag for the next time I make stock.
Chicken Corn Fritters
- 1 cup finely chopped cooked chicken
- 1 large egg, lightly beaten
- 1/2 cup whole milk
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- Oil for deep-fat frying
Cheese Sauce:
- 1/3 cup butter, cubed
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1-1 1/2 cups shredded cheese
- 1 teaspoon chicken bouillon
- Dash Tabasco
- 1 cup whole milk (Mine needed a little bit more)
Place corn in a large bowl; lightly crush with a potato masher. Stir in the chicken, egg, milk, butter, salt and pepper. Combine flour and baking powder; stir into the corn mixture just until combined.
In a deep-fat fryer or skillet, heat 2 in. of oil to 375°. Drop batter by 1/4 cupfuls into oil. Fry for 3 minutes on each side or until golden brown. Drain on paper towels; keep warm.
In a large saucepan, melt butter over medium-low heat. Stir in flour and seasonings until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese. Serve with corn fritters. Recipe makes about 12 fritters.
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