Monday, March 14, 2011

Mashed Potatoes with Broccoli and Corn Flake Crusted Chicken

This is a fun St. Patrick's Day inspired side dish I tried for fun.  It was different but really quite tasty and everyone {including both kiddos ages 1 and 3} gobbled it up.  We served it up with our Crispy Gluten free breaded chicken with a twist, instead of Rice Chex cereal I used gluten free corn flakes this time.  It turned out great!  My hubby said the chicken reminded him of the flavor of a corndog and we dipped them in mustard, which was delicious.

Mashed Potatoes with Broccoli Recipe: (serves 4-6)
1 pound potatoes, cut into cubes
4 cups broccoli florets
1/2 cup frozen spinach leaves, thawed and drained well (squeeze water out)
1/2 cup shredded cheddar cheese, plus more for garnish
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

1. Steam potatoes in a large pot over an inch or two of water, covered for about 10 minutes. Add broccoli on top of the potatoes, cover and steam another 5-7 minutes until the vegetables are tender. Remove the broccoli with tongs to a large bowl, mash with a potato masher then add the potatoes and other ingredients and mash until smooth, there will still be some lumps. Serve hot topped with a sprinkle of cheese. *Note: the spinach is optional, I added it because I had extra left over from my Spinach and Edamame Hummas recipe.

Modifications for the Crispy Gluten Free Breaded chicken:
Substitute 2 cups of gluten free cornflakes, crushed (instead of the Rice Chex cereal)
garlic powder and Italian seasoning
try dipping in yellow mustard

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