Get Off Your Butt and Bake: Chicken Broccoli Supreme

I may have printed this recipe off in around 2008, with every intention of making it.  I have no idea what happened.  Somehow it got shuffled to the back of the line.  Which is unfortunate, because this is a really delicious casserole.  And since there's not much to it other than making the sauce, it only takes about 20 minutes to throw together.  I served it with mashed potatoes, but honestly it's probably just fine on it's own, maybe with a slice of freshly baked bread on the side.

Note:  In order to steam my flowerets, I put them in a microwave-safe bowl, added a tablespoon or two of water, and covered the bowl.  I then nuked them for 2 minutes.  Worked out great, especially if you don't want to drag the steamer out.  Also, I think you could probably forgo the cheese in the sauce and just use 1½ cups on the top.  The sauce is pretty darn delicious without covering it up with cheese.

Chicken Broccoli Supreme
Adapted from Get Off Your Butt and Bake blog

1 pound fresh broccoli flowerets, steamed for 2 minutes
3 cups cooked chicken, broken up into bite-size pieces (meat from one rotisserie chicken)
3 cups shredded sharp Cheddar cheese, divided use

Sauce:
⅓ cup unsalted butter
⅓ cup all-purpose flour

1 cup chicken broth
2 cups whole milk
2 teaspoons Badia complete seasoning
1 teaspoon Kinder Garlic and Herb with Butter seasoning

Topping:

½ cup (1 stick) unsalted butter

2 long sleeves Ritz crackers (~50 crackers)

1 tablespoon poppy seeds

Preheat oven to 350°F.  In greased 9x13-inch baking dish, layer the broccoli and chicken, then set aside.

In saucepan over medium heat, melt the butter.  Sprinkle the flour over and stir until it smells slightly nutty, about 2 to 3 minutes.  Do not let flour brown.  Whisk in the chicken broth, milk, and seasonings, and continue stirring until sauce has thickened.  Turn heat down to low, and add 1½ cups of the cheese. Stir until melted.  Pour over the chicken and broccoli.  Top with remaining cheese.

To make the topping, melt the butter and add the poppy seeds; stir well.  Crush the crackers in large zip-top bag with a rolling pin; don’t crush too small.  Add the cracker crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese in the casserole.

Bake, uncovered, for about 30 minutes, or until hot and bubbly.

Makes 6 to 8 servings

RecipeTin Eats: Arroz Rojo (Mexican Red Rice)

While most people view the rice and beans that come with Tex-Mex plates as a bit of an afterthought, I've always considered them to be something that can really elevate the whole dinner if done properly.  I really notice if a restaurant has particularly good sides, because to me it means that they're paying attention to everything, not just the stars of the show.  So in an effort to bring that same attention to my home kitchen, I decided it was time to whip up some red rice.  This recipe makes a super tasty rice, and you are free to add peas and carrots if you so desire.  I personally think it's fantastic as is.

Note: The bouillon and seasoning I've used can be found in Mexican groceries (or honestly, in regular groceries if you live somewhere like Texas), but can also be ordered from Amazon.

Arroz Rojo (Mexican Red Rice)
Adapted from RecipeTin Eats blog

1½ tablespoons unsalted butter

2 garlic cloves, minced
½ small white onion, finely chopped
1 cup long grain white rice
2 cups chicken broth
2 tablespoons tomato paste

1 cube Knorr tomato bouillon with chicken

1 packet Sazón with cilantro and annatto

¼ teaspoon kosher salt
1 jalapeño pepper, whole

1 sprig cilantro

Heat butter in a large saucepan over medium heat. Add onion and rice, and cook for 4 to 5 minutes, or until onion is translucent and rice is just beginning to color.  Add garlic; stir briefly.  Add tomato paste, and toss with rice mixture for 30 seconds or so. Add broth, salt, and seasonings, stir until tomato paste is dissolved. Plonk in the jalapeño and cilantro. Cover, bring to simmer, then lower heat to low so the water is simmering gently.

Cook for 20 minutes or until the liquid is absorbed (tilt pot to check).  Remove from heat, leave lid on and rest for 10 minutes. The residual liquid on the surface of the rice will get absorbed and rice will go from sticky to fluffy. Fluff with fork, then serve.

Makes 4 servings

Rick Bayless: Barbacoa de Res (Beef Barbacoa)

My absolute favorite taco at Taco Cabana is the beef barbacoa breakfast taco.  I love that thing deeply and passionately, especially with cheese and salsa ranch on top.  But for some reason, I never thought to make my own.  I figured it was just a braise, but it just seemed like a lot.  That is, until I found this recipe.  The whole thing gets taken care of in the slow cooker, and you just show up at the end to eat the delicious food.  That is definitely a recipe I can get on board with.

Note: I was convinced that six hours wasn't going to be enough to make this beef delicious, but it absolutely was.  The pieces were falling apart as I tried to lift them from the sauce.  I used a Shiner Bock in my version, but I think Rick Bayless says Modelo Negra is also a good choice.  It looks like he's further tinkered with the recipe since I grabbed it; the version below is what I made.

Barbacoa de Res (Beef Barbacoa)
Adapted from Rick Bayless

For the optional lining of the slow cooker:

A 12-inch chunk of agave leaf (penca de maguey) OR a dozen or so good-size avocado leaves (available at Mexican groceries) OR a 2-foot piece of banana leaf

For the beef:
2 tablespoons vegetable oil or freshly rendered pork lard
3 pounds beef cheeks
1 (12-ounce) bottle of beer
Salt

For the red chile adobo marinade:
2 dried guajillo chiles, stemmed, seeded and torn into large pieces
2 dried ancho chiles, stemmed, seeded and torn into large pieces
4 garlic cloves, peeled and roughly chopped
1 tablespoon cider vinegar
1 tablespoon dark brown sugar
1 teaspoon kosher salt
1 canned chipotle chile en adobo
¼ teaspoon ground cinnamon, preferably Mexican canela
½ teaspoon dried Mexican oregano

For serving:
Your favorite hot sauce or salsa
A little chopped white onion
A handful of cilantro leaves

Roast the agave leaf being careful not to touch the exposed flesh of the agave) over an open flame, turning every few minutes until pliable and charred, 10 to 15 minutes, depending on the thickness. (If using a banana leaf, run it briefly over an open flame to soften it.) Cut into 3 pieces. If using avocado leaves, scatter half of them on the bottom of the slow-cooker and set the others aside.

In a large (12-inch) skillet, heat the oil over medium-high. Pat the beef dry with a paper towel, sprinkle generously with salt and lay it in the skillet. Cook, turning occasionally, until richly brown on all sides, about 10 minutes. Transfer the meat to the slow cooker.

Combine all the marinade ingredients in a blender with 2 cups of water and blend to a smooth puree. Pour through a medium mesh strainer into the slow cooker. Nestle the pieces of agave leaf or banana leaf under and around the meat, if you are using them, and pour the beer over the top. Cover with the remaining avocado leaves, if using. Cover and turn on the slow cooker to high. Your barbacoa will be done in about 6 hours, though you can hold it for longer.

When you are ready to serve, coarsely shred the beef and arrange it on a warm platter. Skim any fat from the sauce that remains in the slow cooker, then taste it. If you feel it would be better with a more concentrated flavor, pour it into a medium saucepan or remove the insert and set it over high heat. Boil for a few minutes to reduce that quantity, then taste and season with salt if it needs it. Spoon as much as you like over the beef. (I like to sprinkle coarse salt over the meat at this point.) Serve the barbacoa with the hot sauce or salsa, onion, and cilantro. Grab some tortillas, if you like, and you’re ready to make some delicious tacos.

Makes 6 servings

Kimmy's Kreations: Crab Cake Scampi

When I first saw the Instagram video for this recipe, I was wiping the drool from my face.  A giant crab cake?  A GIANT crab cake?  I could do that?  I could make a giant crab cake just because and eat it for dinner??  It's sad that I've gotten to this point in my life, and I'm contemplating if it's okay for me to make crab for dinner.  Hell yes.  Make the crab.  Eat the crap out of that big ol' crab cake.  YOLO.

Note: This recipe was originally meant to create two super whopping crab cakes, for two dinner servings.  I had already decided that as much as I wanted a super huge crab cake just for me, it was probably wiser to make it into four, because there's no way I'm eating ½ pound of crab at one time, but once I saw the size of the FOUR crab cakes, I honestly think you could maybe even push this out to make six cakes.  I also almost fainted when I saw the price of a pound of lump crab ($50+??), so I made mine out of 100% claw meat, and they were still scrumptious.

Crab Cake Scampi
Adapted from Kimmy's Kreations

For the crab cakes:
1 large egg
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
3½ tablespoons mayonnaise

1 teaspoon lemon juice
2 teaspoons Old Bay seasoning
1 teaspoon garlic powder
8 ounces lump crap, picked for shell pieces
8 ounces special lump crap, picked for shell pieces
½ cup crushed Ritz crackers (one sleeve of 13 crackers)

Mix the first seven ingredients together; this is the crab cake seasoning. Fold the crab in gently. Fold the crackers in. Form four large crab cakes, and put them on a greased cooking sheet. Bake at 450°F for 15 minutes until golden brown.

For the scampi pasta:
2 tablespoons olive oil
4 tablespoon unsalted butter, divided use
1 shallot, finely chopped
2 garlic cloves, minced
1 teaspoon lemon juice
1 cup dry white wine
½ teaspoon Old Bay seasoning

½ teaspoon garlic pepper  
Salt and pepper, to taste

2 tablespoons heavy cream  
⅓ cup freshly grated Parmesan cheese
Fresh basil, cut in chiffonade
8 ounces cooked pasta, such as angel hair

Lemon wedges, for serving  

Heat the oil and 1 tablespoon of butter in a saucepan over medium-high heat. Add the shallot and sauté until almost translucent. Add the garlic and cook very briefly, about 30 seconds. Add the lemon juice and white wine and reduce by half. Add the Old Bay, garlic pepper, salt, and pepper. Then add remaining 3 tablespoons butter, heavy cream, cheese, and basil. Toss cooked noodles in the sauce. Plate with noodles on the bottom and a crab cake on top.  Squeeze lemon over the dish.

Makes 4 servings

Kayotic Kitchen: Autumn Stew Casserole

I am the first one to say that this casserole is an...undertaking.  Luckily, most of the actual cooking happens without you having to be much involved, so that does help.  And while it does look like a lot of ingredients, they help to build layers of flavor that come together in a really beautiful way in the final product.

Also, unfortunately, the original blogger who created this work of art, Kay of Kayotic Kitchen in the Netherlands, has taken down her site, so the below was only possible after trolling the Way Back Machine for old archives.  I've included the link below, as usual, just in case she brings everything back up again at some point.

Note: The original recipe used something called Kruidenbuiltje voor Vleesbouillon by a company called Honig.  I did a little googling, and it's almost impossible to find, at least if you don't want to spend ten times as much in shipping.  In looking at the ingredients of this "herb seasoning for meat stock", I found that the Lawry's 17 Seasoning has a lot of the same herbs/spices.  I don't know what the original tastes like, but mine was delicious.  Also, they frequently use a syrup called stroop in stews and braises from that part of Europe, and the closest US replacement is the molasses called for below.  If you're got some wonderful stroop you'd like to add instead, feel free.

Autumn Stew Casserole
Adapted from Kayotic Kitchen blog

2 pounds beef stew meat, in chunks
2½ teaspoons kosher salt, divided use
2½ teaspoons freshly ground black pepper, divided use
Canola oil, for browning meat
5 tablespoons unsalted butter, divided use
1 large onion, chopped
3 garlic cloves, minced

2 bay leaves
3 whole cloves

1 tablespoon Lawry's 17 Seasoning mix
2 tablespoons unsulphured molasses
2 cups beef stock
8 ounces cremini mushrooms, sliced
1 teaspoon dried thyme
¼ teaspoon dried marjoram
2 pounds potatoes
1 (10½-ounce) can cream of mushroom soup
3 tablespoons sour cream
5 tablespoons whole milk
¾ teaspoon Lawry's seasoned salt

2 tablespoons cornstarch
2 to 3 ounces finely shredded Cheddar cheese or grated Gruyere
2 tablespoons panko
1 teaspoon dried parsley

Day 1:

Season the beef with 2 teaspoons of the kosher salt and 2 teaspoons of the black pepper.  In a large Dutch oven over medium to medium-high heat, brown meat in oil in batches, transferring the finished batches to a bowl.

Once meat is all browned, add 2 tablespoons of the butter and the onions to the Dutch oven.  Cook, scraping the bottom of the pot, until the onions are slightly translucent and fragrant.  Add the garlic, bay leaves, cloves, and seasoning mix, and cook for a minute before adding the beef back into the pot.  Then add the molasses and beef stock.

Cover and cook on low, covered, for 3 to 4 hours, or until beef is tender.  Remove bay leaves and cloves and discard.  Allow stew to cool on the stovetop for about 30 minutes, uncovered, then cover and refrigerate.

Day 2:

Preheat oven to 350°F.  Remove Dutch oven from refrigerator.  Remove any fat that may have collected on the top and discard.  Set stew aside.

In a medium frying pan, melt remaining 3 tablespoons of butter.  Add the sliced mushrooms, remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper.  Sauté mushrooms until they release their water, then add the thyme and marjoram.  Continue to cook until the liquid has evaporated and the mushrooms are starting to brown.  Add the mushrooms to the Dutch oven with the stew meat.

Place the Dutch oven over medium heat and begin reheating the stew.  Add 1 cup of water if they stew appears dry.  You want enough liquid to make a gravy.

While stew is reheating, peel potatoes and slice thinly on a mandoline; set aside.  In a medium bowl, mix together mushroom soup, sour cream, milk, seasoned salt, and remaining ¼ teaspoon black pepper; set aside.

When stew is hot, place cornstarch in a small bowl, and then add liquid from the stew to form a paste.  Add the paste to the stew and mix well; the stew gravy will start to thicken.

Once the stew is thickened to your liking, spoon the meat mixture into the bottom of a casserole dish.  Layer half of the sliced potatoes on top of the beef, then spread half of the soup mixture on top of the potatoes.  Layer on the remaining potatoes and once again spread the remaining soup over the top.  Sprinkle with the cheese, panko, and parsley.

Spray a piece of aluminum foil with oil and cover the casserole (to prevent sticking).  Bake, covered, for 45 minutes.  Remove the foil and bake uncovered for another 45 minutes, until the top is golden brown and the potatoes are fully cooked.

Makes 4 to 6 servings

Bread Booze Bacon: Whiskey Candied Bacon

I've long wanted to make some candied bacon (I mean, who doesn't??), but I wanted something a little more interesting than just the usual brown sugar/red pepper flake combo.  Something really fun.  Luckily I ran across this recipe when I was looking at some roast beef sliders (these are definitely on the list to try), and the blog author actually puts them on top of mac and cheese, also.  Now I'm thinking of all sorts of ways to use these strips of glory, because I'm definitely making this again.

Whiskey Candied Bacon
Adapted from Bread Booze Bacon blog

8 slices thick cut applewood smoked bacon
½ cup Jack Daniel's Tennessee Whiskey, or whiskey of your choice
1 cup packed light brown sugar
1 teaspoon cayenne pepper

Preheat oven to 400°F. Line a baking sheet with foil and coat with non-stick cooking spray.

In a small saucepan, bring whiskey to a boil. Reduce heat to medium, and simmer until reduced to 2 tablespoons. Remove from heat.

On a plate, combine brown sugar and cayenne. Dip bacon into reduced Jack Daniels and then press each side into brown sugar mixture to coat. Place on prepared baking sheet.

Bake for 7 minutes, then flip and bake for about 7 minutes more. If bacon is not quite done yet, flip and back for a few additional minutes, watching the bacon so it doesn't burn. The sugar will run all over the pan, and the bacon with have a shiny lacquered look.

Remove the bacon to a plate coated with non-stick cooking spray to cool completely.

Cookies and Cups: Congo Bars

I was absolutely on board with making a type of cookie bar, but when I saw the name, I must admit to hesitating.  Occasionally I come across these things in older recipes passed down from a different time in this country, so I did some googling to see what I was getting myself into.  Looks like the name could come from the Congo Room in Vegas, Congo Square in NOLA, or maybe Africa because it has coconut, and to 1950's housewives, coconut absolutely = Africa. (Interestingly, Indonesia is the biggest exporter of coconut, with India and the Philippines hot on their tail.  The more you know.)  All this to say that this cookie bar is delicious, I love the addition of coconut, and if the name makes you squeamish, just called them Coconut Chocolate Chip Bars.  Done.

Congo Bars
Adapted from Cookies and Cups blog

1 cup (2 sticks) unsalted butter
1 cup packed dark brown sugar
1 cup packed light brown sugar
1 tablespoon pure vanilla extract

¼ teaspoon almond extract (optional)

3 large eggs
1 teaspoon kosher salt
2 teaspoons baking powder
2½ cups all-purpose flour

1 cup sweetened shredded coconut
1 (12-ounce) bag semi-sweet chocolate chips
½ cup milk chocolate chips

Preheat the oven to 350°F. Grease a 9x13-inch baking pan.

In a medium saucepan over medium heat, melt the butter.  As soon as it is mostly melted, remove the pan from the heat and let cool slightly.  Add the dark and light brown sugars and mix well. Add in the vanilla and almond extract (if using), then mix in the eggs, one at a time.  Add the salt, baking powder, and flour, and mix well until all of the flour is incorporated.  Add the coconut and chocolate chips and mix well to distribute.

Spread the dough into the prepared pan and bake for 30 minutes, or until the edges are set and lightly golden.  Remove the pan from the oven and allow the bars to cool completely before cutting.

No. 2 Pencil: Make-Ahead Mashed Potatoes

I've never been one to make mashed potatoes ahead of time - I never have great luck that they are anything other than pasty and dried out when reheated.  But when you know you need to bring some mashed potatoes to a get together after work, you figure something out.  This recipe actually makes a really good reheated mashed potato.  I was honestly pretty shocked how good they were.  This is definitely a game changer for me.  Also, I almost forgot to take a picture as I was stuffing my face, so not a great beauty shot this time.

Make-Ahead Mashed Potatoes
Adapted from No. 2 Pencil blog

5 pounds russet potatoes, peeled and cut into chunks

12 tablespoons (1½ sticks) unsalted butter

2 teaspoons kosher salt
½ teaspoon ground white pepper
1 (8-ounce) package cream cheese, softened
1 cup half-and-half, warmed

Chives, for serving (optional)

Place potatoes in a large pot and fill with water. Bring potatoes to a boil, then reduce heat and let simmer for 15 to 20 minutes. Once potatoes are tender, drain really well in a colander. Rice potatoes into the same pot.

Cube one stick of butter and add to hot potatoes. Sprinkle in salt and pepper, and mix well. Add softened cream cheese and mix until combined. Stir in half-and-half. Transfer potatoes to a 13x9-inch glass baking dish. Slice remaining 4 tablespoons butter into six slices and lay on top of mashed potatoes.

Cover with foil and bake at 350°F for 35 to 45 minutes until heated through. For a golden brown top, leave potatoes uncovered. Sprinkle with finely diced chives, if desired.

Makes 10 servings

Sip and Feast: Pasta alla Norcina and Serious Eats: Salsiccia di Norcia (Norcia Sausage)

I really can't stop myself from purchasing a small black truffle whenever I see them for sale.  I never know what I'm actually going to use them for (and honestly, I can default to just making the most fabulous scrambled eggs ever), but I can't stop myself.  This time I actually had a plan.  I'm a big lover of creamy pastas, and when I saw this one is traditionally topped with grated truffle, I knew I had to make it.  Definitely rich and filling, but oh so good.

Note: I used trecce pasta because it looked cool and was still tubular in form.  The sausage was super easy to make, but I think this would taste just as good with regular Italian sausage if you don't want to deal with the extra steps.

Pasta alla Norcina
Adapted from Sip and Feast blog

Salsiccia di Norcia (recipe below)

¼ cup olive oil
8 ounces cremini mushrooms, diced
1 small onion, diced
3 cloves garlic, minced
½ cup dry white wine
1½ cups heavy cream
1 pound rigatoni or other tubular pasta
1 to 2 cups reserved pasta water
Pinch freshly grated nutmeg
¾ cup grated Pecorino Romano
Kosher salt and freshly ground black pepper, to taste
Finely grated black truffle, for serving (optional)

Bring a large pot of salted water to boil.

Heat a large pan over medium heat, then add in the olive oil and sausage mixture. Brown the sausage, about 5 to 7 minutes, then make some room in the pan and add the mushrooms and continue to cook until they brown as well.

Once the sausage and mushrooms are brown, add the onion and garlic. Continue cooking for a few more minutes until the onions are soft. Turn heat to medium-high and add the wine. Cook for a minute to reduce the wine by about half. Scrape the bottom of the pan with a wooden spoon to remove all the brown bits. At this time begin cooking the pasta to a bit less than al dente.

Add the cream and bring sauce to a simmer while stirring. Once simmering, turn the heat down to low.

Once pasta is almost al dente, add it to the sauce and mix to coat. Turn heat to medium. Add a bit of pasta water if needed to loosen things up. Continue to cook, stirring frequently, until the pasta is perfectly al dente.

Turn the heat off and remove the pan from the heat. Add the Pecorino, mix well, then taste test. Season with a good amount of black pepper, a pinch of nutmeg, and salt to taste. Serve with grated Pecorino and grated black truffle.

Makes 6 servings

Salsiccia di Norcia (Norcia Sausage)

From Serious Eats blog

16 ounces ground pork, chilled
2 medium garlic cloves, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pinch freshly grated nutmeg
2 tablespoons plus 2 teaspoons dry white wine, chilled

In a medium bowl, combine pork, garlic, salt, pepper, and nutmeg and stir with a wooden spoon to evenly distribute seasoning. Add chilled wine and stir vigorously with wooden spoon, working meat mixture against bottom and sides of bowl, until wine is incorporated and mixture becomes tacky and sticky, 1 to 2 minutes. Cover and refrigerate for at least 1 hour and up to 2 days.

Alternatively, combine pork, garlic, salt, pepper, and nutmeg in bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until seasonings are evenly incorporated, about 1 minute. Add wine, increase speed to medium, and mix until wine is incorporated and mixture becomes tacky and sticky, 1 to 2 minutes. Cover and refrigerate for at least 1 hour and up to 2 days.

The Dining Car: Chicken Croquettes

When I lived in New Jersey, I went on a pretty regular basis to a diner in my neighborhood.  This definitely isn't a thing in Texas, so I was fascinated.  This was also the first time I had a chicken croquette.  Oddly shaped like little cones, they're basically fried chicken dumplings.  Absolutely fantastic with mashed potatoes and gravy for a comfort meal.  It takes a while to get these all together, but they're definitely worth it.

Note: I, like basically everyone, love fried foods, but I do not love trying to clean up the used oil afterwards.  I opted to try the air fryer method, and it worked perfectly.  Even if it's not particularly healthier, it's definitely easier.  Also, when grinding the chicken, do not grind it into a paste.  You want a little bit of chicken chunks.  I hit the button on my food processor for about 5 or so seconds, and I think I got a good consistency.

Chicken Croquettes
Adapted from The Dining Car restaurant, Philadelphia, PA, as seen at Food Network

Croquettes:
1 cup whole milk
1 cup chicken stock
¼ teaspoon ground white pepper

¼ teaspoon poultry seasoning
2 teaspoons chopped fresh flat-leaf parsley leaves
Salt, to taste
½ cup (1 stick) unsalted butter
1 stalk celery, minced

½ small onion, minced
1 cup all-purpose flour
1¼ pounds cooked chicken meat (meat from one rotisserie chicken), ground in food processor 

Breading:
2 cups whole milk
2 large eggs
⅛ teaspoon kosher salt
3 cups all-purpose flour
3 cups fine breadcrumbs

In a heavy pot, heat the milk and chicken stock on the stove and then add the white pepper, fresh parsley, and salt, if needed. In a separate heavy pot, melt the butter and add the minced celery and onion.  Cook until tender, approximately 7 minutes. Stir in the flour and cook for 3 minutes, stirring frequently to keep the dough from burning. Pour in the hot milk mixture and stir until thickened and smooth. Fold in the chicken meat and allow to cool.

Shape 3-ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper. Next make an egg wash from the milk, eggs, and salt. Dip the croquettes in the egg wash and then into the flour and let stand a few minutes. Finish breading by dipping the croquettes back in the egg wash and then rolling in breadcrumbs.

Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350°F, until golden brown, 2 to 3 minutes. Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy.

Alternatively, spray each croquette with oil and cook in an air fryer set to 350°F for 12 to 15 minutes, until golden brown and hot.

Makes 15 croquettes