Sauteed Chicken with Sage Brown Butter AND GARLIC KNOTS

So I know the sauce looks kind of gross in this but it is DELICIOUSDELICIOUSDELICIOUSDELICIOUS.

This is a recipe out of the latest issue of CL and it is soooooooooooooo worth making.  Chicken pounded out into thin cutlets cook so easy, and the sauce was a piece of cake.  CL also provided instructions for how to make browned butter without ruining it, so check out this month's issue if you're interested.  Ahh butter.  I'm a little sad just thinking about this because it was so good.

We didn't make any changes to the recipe.  We served it with garlic knots, another CL recipe and a carrot puree from southern living. 

Now for a little on the garlic knots.  This was our first attempt at knots, so we struggled a little with the shape of them. We made several different 'designs' to see which we liked the best.  Pictured above is the knot, but we found them to be the tastiest when rolled into a pinwheel.  The recipe has you saute garlic, brush the bread with the garlic and sprinkle with chives and Parmesan. However, using the pinwheel shape allows you to tuck in all of the chive and Parmesan goodness.  If you use the knot design, sometimes these pieces can fall out.  They were definitely worth making, but next time we'll be sure to make all of them in a pinwheel design.

As of today's post 11 people gave the chicken an average rating of 4 out of 5.  I would give it a 5, it's so easy and tasty.

Sauteed Chicken with Sage Brown Butter

Recipe by Julianna Grimes, Cooking Light, January 2011

Total: 25 minutes
Yield: 4 servings (serving size: 1 breast half and 1 tablespoon sauce)

Ingredients

• 4  (6-ounce) skinless, boneless chicken breast halves
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• Cooking spray
• 1/2  cup  all-purpose flour
• 3  tablespoons  butter
• 2  sage sprigs
• 1  tablespoon  minced shallots
• 1  teaspoon  chopped fresh thyme
• 2  tablespoons  lemon juice
• Fresh sage leaves (optional)

Preparation

1. Place each breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat; coat with cooking spray. Place flour in a shallow dish; dredge chicken in flour. Add chicken to pan; sauté for 4 minutes on each side or until done. Remove chicken from pan.
2. Add butter and sage sprigs to pan; cook over medium heat until butter browns. Discard sage. Add shallots and thyme; cook for 30 seconds. Add lemon juice; cook for 30 seconds. Serve with chicken. Garnish with sage leaves, if desired.

Nutritional Information

Calories: 326

Fat: 11.1g (sat 6.1g,mono 2.8g,poly 0.9g)

Protein: 41.1g

Carbohydrate: 13.1g

Fiber: 0.5g

Cholesterol: 122mg

Iron: 2mg

Sodium: 320mg

Calcium: 26mg

 

CHIVE AND GARLIC KNOTS

As of today's post, 5 people gave this an average rating of 4 out of 5.

Recipe by Marge Perry, Cooking Light, May 2000

Yield: 12 servings (serving size: 1 roll)

Ingredients

• 1 1/2  tablespoons  butter or stick margarine
• 2  garlic cloves, minced
• 1/2  teaspoon  garlic powder
• 1  (11-ounce) can refrigerated French bread dough
• 2  tablespoons  chopped fresh chives or green onions
• 2  tablespoons  grated Parmesan cheese
• Cooking spray

Preparation

Preheat oven to 350°.
Melt butter in a small skillet over medium heat. Add minced garlic; sauté 30 seconds or until lightly browned. Remove from heat; stir in garlic powder.
Unroll the French bread dough onto a lightly floured surface; brush dough with garlic mixture. Sprinkle the dough with chives and cheese. Cut the dough crosswise into 12 strips. Shape each strip into a knot. Place the knots onto a baking sheet coated with cooking spray. Bake at 350° for 17 minutes or until lightly browned. Serve warm.

Nutritional Information

Calories: 81 (29% from fat)

Fat: 2.6g (sat 1.3g,mono 0.8g,poly 0.4g)

Protein: 2.5g

Carbohydrate: 11.6g

Fiber: 0.0g

Cholesterol: 5mg

Iron: 0.6mg

Sodium: 185mg

Calcium: 13mg

Fancy New Year's Eve Dinner (Crabcakes and Brussels Sprouts)

After a very hectic and stressful year (what did you think wedding planning was easy!?), we wanted to take NYE easy this year.  We had a bunch of wonderful friends who were doing fun and fancy things, but in the end we just wanted something low key where we could wear sweats.  So we decided that instead of the money spent on a night out, that we would spend our money preparing a great NYE dish.  Crab cakes topped the list and we had the perfect recipe for them.  We've made this crab cakes recipe back in 2008 when it first came out, but haven't made it since (crab is expensive, even in DC).  So we had it in our recipe book and decided to make it again.

I paired it with another recipe we've made before: Roasted Brussels sprouts and apples.  Brussels sprouts have gotten a bad rep over the years, and if they're roasted, are quite tasty.  It's amazing to see what you might like if you try it.  You just never know. 

Back to the crab cakes.  O-M-G. I thought to myself, I remember liking this recipe but it's just crab cakes, they're all made the same right? WRONG. I completely forgot how freaking incredible this recipe is.  The red onion, panko and Worcestershire, mmmmmmmm.  The tangy butter sauce is great as well--white wine vinegar with shallots was really great. 

We didn't make any changes to the crab cake recipe, except we cut it in half.  The hubby was in charge of getting crab meat and bought a pound of crab when we only needed 8 oz for the two of us. So instead of leftover crab cakes, we're going to make the Buttermilk Avocado soup with Crab topping again, double mmmmm.

The Brussels sprouts were a nice compliment to the crab cakes for a light meal.  We added in an extra 1/2 C of apples, because I remembered that it needed more apples from the last time we made this. We also had to roast the Brussels sprouts about twice as long.  I don't like Brussels sprouts crunchy so I'd rather take the time to roast them longer. You may decide you like them a bit crunchy. To each their own. 

We served this with one of our white wines from Greece. It was AAAAAAAAAAAMAZING. It was also a bit sad.  With each bottle we drink, we have one fewer.  Since white wines don't age as well as reds, we have to drink the remainder of our Greek wines relatively soon.  But we will always have the memory.

As of this post, six people gave the Brussels sprouts and apples an average rating of 4 out of 5 and thirty-five people gave the crab cakes an average rating of 4 out of 5.

Wishing you all a happy and healthy 2011!

Crab cakes with tangy butter sauce

Recipe by David Bonom, Cooking Light, April 2008

Yield: 4 servings (serving size: 2 crab cakes, about 1 cup vegetables, and about 1 1/2 tablespoons sauce)

Ingredients

• Crab cakes:
• 1/4  cup  finely chopped red onion
• 2  tablespoons  chopped fresh parsley
• 3  tablespoons  light mayonnaise
• 2  teaspoons  Dijon mustard
• 3/4  teaspoon  Old Bay seasoning
• 1/2  teaspoon  Worcestershire sauce
• 2  egg whites, lightly beaten
• 1  pound  lump crabmeat, drained and shell pieces removed
• 1 1/2  cups  panko (Japanese breadcrumbs), divided
• 1  tablespoon  olive oil, divided
• Cooking spray
• Vegetables:
• 21  baby carrots (about 12 ounces)
• 5  small red potatoes, quartered (about 8 ounces)
• 4  medium shallots, halved lengthwise
• 1/8  teaspoon  salt
• 8  ounces  haricots verts, trimmed
• Sauce:
• 2/3  cup  fat-free, less-sodium chicken broth
• 3  tablespoons  chopped shallots
• 2  tablespoons  white wine vinegar
• 2 1/2  tablespoons  butter

Preparation

1. To prepare crab cakes, combine first 7 ingredients in a medium bowl. Gently fold in crabmeat. Gently stir in 3/4 cup panko. Cover and chill 30 minutes.
2. Divide crab mixture into 8 equal portions (about 1/2 cup each); shape each into a 3/4-inch-thick patty. Place remaining 3/4 cup panko in a shallow dish. Working with 1 patty at a time, dredge in panko. Repeat procedure with the remaining patties and panko.
3. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Coat both sides of crab cakes with cooking spray. Add 4 crab cakes to pan; cook 7 minutes. Carefully turn cakes over; cook 7 minutes or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil, cooking spray, and remaining 4 crab cakes.
4. Preheat oven to 450°.
5. To prepare vegetables, leave root and 1-inch stem on carrots; scrub with a brush. Combine carrots, potatoes, and shallots in a small roasting pan. Coat vegetables with cooking spray; sprinkle with 1/8 teaspoon salt. Toss. Bake at 450° for 20 minutes, turning once. Coat haricots verts with cooking spray. Add haricots verts to vegetable mixture; toss. Bake an additional 10 minutes or until vegetables are tender.
6. To prepare sauce, combine broth, shallots, and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 4 minutes); remove from heat. Stir in butter. Serve with crab cakes and vegetables.

Nutritional Information

Calories: 443 (34% from fat)

Fat: 16.7g (sat 5.6g,mono 5.2g,poly 2.9g)

Protein: 32.8g

Carbohydrate: 42g

Fiber: 7g

Cholesterol: 103mg

Iron: 2mg

Sodium: 969mg

Calcium: 163mg

 

Roasted Brussels Sprouts and Apples

Cooking Light, November 2009

Yield: 2 servings (serving size: 3/4 cup)

Ingredients

• 1/2  cup  diced apple
• 8  ounces  Brussels sprouts, trimmed and quartered
• 2  tablespoons  apple cider
• 2  teaspoons  olive oil
• 1  teaspoon  minced fresh thyme
• 1/4  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper

Preparation

1. Preheat oven to 375°.
2. Combine apple and Brussels sprouts in an 11 x 7–inch baking dish. Add apple cider, olive oil, minced fresh thyme, salt, and freshly ground black pepper; toss well. Bake at 375° for 25 minutes or until sprouts are tender.

Nutritional Information

Calories: 109

Fat: 4.9g (sat 0.7g,mono 3.3g,poly 0.7g)

Protein: 3.6g

Carbohydrate: 15.8g

Fiber: 4.7g

Cholesterol: 0.0mg

Iron: 1.6mg

Sodium: 321mg

Calcium: 47mg

New potatoes with Roasted Garlic Vinaigrette

First of all, I'd like to thank my mom for giving us this great pasta bowl set, which is the backdrop for this picture. Thanks mom!

We made these potatoes with the previous post, Fruit and Walnut-stuffed pork loin.  It worked out well because both of these recipes called for an hour of cook time at the same temperature (400).  We didn't have new potatoes, so we just used regular red potatoes cut up smaller.  Otherwise, we didn't make any changes to this recipe.

In a word: delish.  The white wine vinegar in this is really great. 

As of this post, 18 people gave it a rating of 5 out of 5. Can't argue with that!

Recipe by Mark Scarbrough, Cooking Light, November 2008

Yield: 8 servings (serving size: about 3/4 cup)

Ingredients

• 3  tablespoons  olive oil, divided
• 1 1/4  teaspoons  kosher salt, divided
• 1/2  teaspoon  freshly ground black pepper, divided
• 7  garlic cloves, unpeeled
• 3  pounds  small red potatoes, quartered
• 3  tablespoons  minced chives
• 2  tablespoons  white wine vinegar
• 2  teaspoons  Dijon mustard

Preparation

1. Preheat oven to 400°.
2. Combine 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic, and potatoes in a roasting pan or jelly-roll pan; toss well to coat. Bake at 400° for 1 hour and 10 minutes or until tender, stirring after 35 minutes. Cool 10 minutes.
3. Squeeze garlic cloves to extract pulp. Discard skins. Combine garlic pulp, remaining 1 1/2 tablespoons oil, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, chives, vinegar, and mustard in a large bowl; stir well with a whisk. Add potatoes to bowl; toss well to coat.

Nutritional Information

Calories: 170 (28% from fat)

Fat: 5.3g (sat 0.8g,mono 3.7g,poly 0.6g)

Protein: 3.4g

Carbohydrate: 28.3g

Fiber: 3g

Cholesterol: 0.0mg

Iron: 1.3mg

Sodium: 335mg

Calcium: 23mg

Triple feature: ham, mac n' cheese and veggies

So we had a dinner party with some friends to celebrate the holiday season and as part of our dinner party circuit and made this triple feature.  Fire and spice ham, smoked gouda macaroni and cheese and braised zucchini and leeks. 

If you have two people, these were easy to make all at once.  The ham just needed basting while we prepared the mac n' cheese. The zucchini and leeks only needed 20 minutes to braise.

The ham had a sweet and spicy flavor to it.  It was great to have a switch up from the regular chicken or pork. 

The macaroni and cheese called for a surprising 5 cups of spinach!  Based on the reviews, we decided to cut back to 3 cups of spinach.  This was good, it was an easy way to get a little spinach in your diet while still enjoying the guilty pleasures.

The zucchini and leeks were so simple to make. I would highly recommend this side dish for any meal.  If you like zucchini then you'll probably like it as it is.  If you like zucchini but don't love it, I think this would be great with a little addition. Perhaps some red pepper flakes, or additional herbs like oregano and thyme. 

Fire and Spice Ham

Recipe by Cooking Light, 2002

Yield: 18 servings (serving size: about 3 ounces)

Ingredients

• 1  (5 1/2- to 6-pound) 33%-less-sodium smoked, fully cooked ham half
• Cooking spray
• 1/2  cup  red pepper jelly
• 1/2  cup  pineapple preserves
• 1/4  cup  packed brown sugar
• 1/4  teaspoon  ground cloves

Preparation

Preheat oven to 425°.
Trim fat and rind from ham half. Score outside of ham in a diamond pattern. Place ham on a broiler pan coated with cooking spray. Combine jelly and remaining ingredients, stirring with a whisk until well blended. Brush about one-third of jelly mixture over ham.
Bake at 425° for 5 minutes. Reduce oven temperature to 325° (do not remove ham from oven); bake an additional 45 minutes, basting ham with jelly mixture every 15 minutes. Transfer ham to a serving platter; let stand 15 minutes before slicing.

Nutritional Information

Calories:188 (23% from fat)

Fat: 4.9g (sat 1.6g,mono 2.3g,poly 0.5g)

Protein: 18.4g

Carbohydrate: 16.8g

Fiber 0.0g

Cholesterol: 47mg

Iron: 1.4mg

Sodium: 865mg

Calcium: 10mg

 

 

Smoked Gouda Macaroni and Cheese

Cooking Light, March 2003

Yield: 4 servings (serving size: 1 1/4 cups)

Ingredients

• 1  (1-ounce) slice whole wheat bread
• 1  tablespoon  butter
• 1/4  cup  thinly sliced green onions
• 2  garlic cloves, minced
• 2  tablespoons  all-purpose flour
• 2  cups  fat-free milk
• 1/2  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1/2  cup  (2 ounces) shredded smoked Gouda cheese
• 1/3  cup  (about 1 1/2 ounces) grated fresh Parmesan cheese
• 5  cups  coarsely chopped fresh spinach
• 4  cups  hot cooked elbow macaroni (about 2 cups uncooked)
• Cooking spray

Preparation

Preheat oven to 350°.
Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/2 cup.
Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes). Add cheeses; stir until melted.
Add spinach and macaroni to cheese sauce, stirring until well blended. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs. Bake at 350° for 15 minutes or until bubbly.

Nutritional Information

Calories: 399 (25% from fat)

Fat: 10.9g (sat 6.2g,mono 3g,poly 0.8g)

Protein: 20.1g

Carbohydrate: 54.9g

Fiber: 3.7g

Cholesterol: 33mg

Iron: 3.6mg

Sodium: 725mg

Calcium: 421mg

 

Braised Zucchini and Leeks

Recipe by Lorrie Hulston Corvin, Cooking Light September 2001

Yield: 8 servings (serving size: 2/3 cup)

Ingredients

• 1  tablespoon  butter
• 2  cups  finely chopped leek (about 2 large)
• 6  cups  finely chopped zucchini (about 5 small)
• 1  teaspoon  salt
• 2  garlic cloves, minced

Preparation

Melt butter in a large nonstick skillet over medium heat. Add leek; sauté for 2 minutes. Add zucchini, salt, and garlic. Cover; reduce heat to medium-low, and cook 20 minutes, stirring occasionally. Uncover and cook over medium-high heat 10 minutes or until most of liquid evaporates. Serve immediately.

Nutritional Information

Calories:52 (26% from fat)

Fat: 1.5g (sat 0.9g,mono 0.4g,poly 0.1g)

Protein: 1.7g

Carbohydrate: 8.4g

Fiber: 2.9g

Cholesterol: 4mg

Iron: 0.9mg

Sodium: 313mg

Calcium: 40mg

Roast Chicken with Balsamic Bell Peppers AND Broccoli and cheese-stuffed potatoes

It's a two-in-one!  We made the Roast chicken with balsamic bell peppers for the first time a while back and decided to make these stuffed potatoes with it (in the background).  The potatoes we've made before and they are DELICIOUS!  Stuffed with broccoli, mushrooms, cheese and bacon, they're a great way to have an individual serving of comfort food without the whole pan of mac 'n cheese or mashed potatoes.

The balsamic pepper chicken was good, but not great. You may like it. We felt for the amount of time you had to put in to make this that it wasn't worth it.  If you like balsamic, you will like this dish.

We didn't make any changes to either of these dishes. 

As of today's post, 9 people rated the broccoli stuffed potatoes a 5 out of 5 (they really are tasty).  As for the balsamic chicken, 79 people rated it a 4 out of 5. 

The broccoli potatoes go into our cookbook, the chicken did not. Decide for yourself though whether you like them!

Roast chicken with balsamic bell peppers

Recipe by Ivy Manning, Cooking Light, January 2010

Yield: 4 servings (serving size: 1 breast half and about 1/2 cup bell pepper mixture)

Ingredients

• 3/4  teaspoon  salt, divided
• 3/4  teaspoon  fennel seeds, crushed
• 1/2  teaspoon  black pepper, divided
• 1/4  teaspoon  garlic powder
• 1/4  teaspoon  dried oregano
• 4  (6-ounce) skinless, boneless chicken breasts
• 2  tablespoons  olive oil, divided
• Cooking spray
• 2  cups  thinly sliced red bell pepper
• 1  cup  thinly sliced yellow bell pepper
• 1/2  cup  thinly sliced shallots (about 1 large)
• 1 1/2  teaspoons  chopped fresh rosemary
• 1  cup  fat-free, less-sodium chicken broth
• 1  tablespoon  balsamic vinegar

Preparation

1. Preheat oven to 450°.
2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.
3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

Nutritional Information

Calories: 282

Fat: 11g (sat 2.1g,mono 6.4g,poly 1.7g)

Protein: 35.9g

Carbohydrate: 8.8g

Fiber: 1.9g

Cholesterol: 94mg

Iron: 2mg

Sodium: 644mg

Calcium: 38mg

 

Broccoli and Cheese-Stuffed Potato

Cooking Light, January 2005

Yield: 4 servings (serving size: 1 potato half)

Ingredients

• 2  baking potatoes (about 1 3/4 pounds)
• 2  bacon slices
• 1  cup  broccoli florets
• 1  cup  presliced mushrooms
• 1/2  cup  chopped onion
• 1  teaspoon  bottled minced garlic
• 1/2  cup  (2 ounces) shredded reduced-fat Swiss cheese
• 1/4  cup  fat-free sour cream
• 2  tablespoons  fat-free milk
• 1/2  teaspoon  black pepper
• 1/8  teaspoon  salt

Preparation

Preheat oven to 450°.
Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at high 16 minutes or until done, turning and rearranging potatoes after 8 minutes. Let stand 5 minutes.
While potatoes cook, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; reserve 1 teaspoon drippings in pan. Crumble bacon; set aside. Add broccoli, mushrooms, onion, and garlic to drippings in pan; cook 7 minutes or until tender, stirring frequently. Remove from heat.
Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, onion mixture, cheese, and remaining ingredients; divide evenly among shells.
Bake at 450° for 8 minutes or until potatoes are thoroughly heated. Sprinkle with reserved bacon.

Nutritional Information

Calories: 245 (22% from fat)

Fat: 5.9g (sat 3.1g,mono 1.3g,poly 0.3g)

Protein: 12.5g

Carbohydrate: 42.3g

Fiber: 5.3g

Cholesterol: 17mg

Iron: 2.1mg

Sodium: 408mg

Calcium: 297mg

Fingerling Potato Salad with Gremolata Dressing

Summer is a time for great potato salads.  While I must say I do love mayonnaise, this potato salad (sans mayo) is fantastic.  If you like garlic and lemon flavors this will be a big hit in your house.  I also loooooooooooooooove capers, so to me they are the icing on the cake of this dish.

While I didn't have fingerlings this time (you can tell in the picture), I just used the small yukon gold potatoes and it worked fine.  I don't make any changes to this recipe except to add another clove of garlic because garlic is like the 7th food group to us.

You have to at least try this one recipe, you won't regret it.

11 people (including me) gave this an average rating of 5 out of 5!

I hope you enjoy this in your home because we LOOOOOOOOOVE it!

Recipe by Jackie Mills, Cooking Light, July 2008

Yield: 4 servings (serving size: 3/4 cup)

Ingredients

• 1/2  pound  white fingerling potatoes
• 1/2  pound  red fingerling potatoes
• 2  tablespoons  fresh lemon juice
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1  tablespoon  extravirgin olive oil
• 1  teaspoon  grated lemon rind
• 1  garlic clove, crushed and minced
• 1  tablespoon  chopped fresh flat-leaf parsley
• 1  tablespoon  capers, drained

Preparation

1. Steam potatoes, covered, 12 minutes or until tender. Cover and chill.
2. Combine juice, salt, and pepper in a large bowl; slowly add oil, stirring well with a whisk. Stir in rind and garlic; let stand 10 minutes. Stir in parsley and capers.
3. Cut potatoes into quarters; add potatoes to juice mixture, tossing to coat.

Nutritional Information

Calories: 125 (26% from fat)

Fat: 3.6g (sat 0.5g,mono 2.5g,poly 0.4g)

Protein: 2.6g

Carbohydrate: 21.4g

Fiber: 2.2g

Cholesterol: 0.0mg

Iron: 1mg

Sodium: 370mg

Calcium: 16mg

Walnut-Crusted Potato and Blue Cheese Cakes

I've been a little delinquent on the posting so for that, I apologize! This recipe incorporates one of my favorite ingredients--blue cheese! The recipe was easy to make and I did not make any changes--I read one review that said they tried to substitute skim for 1% milk and it was too thin, so I wouldn't recommend it. 

Overall, this recipe was good, but i'm not sure making them into 'cakes' made it any better. I think next time I would just make this into mashed potatoes instead!

As of today's post, 4 people gave this an average rating of 4 out of 5. I would probably give it a 3.

Recipe by Maureen Callahan, Cooking Light, April 2005

Yield: 6 servings (serving size: 2 potato cakes)

Ingredients

• 2  pounds  small red potatoes, halved
• 1  garlic clove, peeled
• 1/3  cup  (about 1 1/2 ounces) crumbled blue cheese
• 1/4  cup  1% low-fat milk
• 1  tablespoon  chopped fresh parsley
• 3/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 3  tablespoons  chopped walnuts
• 2  (1 1/2-ounce) slices sourdough bread
• 1  tablespoon  olive oil, divided

Preparation

Place potato halves and garlic clove in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 20 minutes or until tender. Drain. Return potato halves and garlic clove to pan. Add blue cheese and next 4 ingredients (through black pepper); mash with a potato masher to desired consistency. Cool slightly. Shape the potato mixture into 12 (1/2-inch-thick) cakes; set aside.

Place walnuts and bread in a food processor; pulse 10 times or until coarse crumbs form. Place in a shallow bowl or pie plate. Dredge potato cakes in breadcrumb mixture.

Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium heat. Add 6 potato cakes, and cook 2 minutes on each side or until browned. Remove cakes from pan; cover and keep warm. Repeat procedure with the remaining 1 1/2 teaspoons olive oil and 6 potato cakes.

Nutritional Information

Calories:

219 (30% from fat)

Fat:

7.4g (sat 2g,mono 2.6g,poly 2.2g)

Protein:

6.7g

Carbohydrate:

32.5g

Fiber:

3.3g

Cholesterol:

6mg

Iron:

1.9mg

Sodium:

489mg

Calcium:

84mg