Creole Chicken Croquettes, Leftover Love and Overcoming Fears

Sunday, March 2, 2014

CREOLE CHICKEN CROQUETTES WITH BROCCOLI & PARMESAN PUREE

Is it me and my ever-improving kitchen skills? Or do these G&G dishes keep getting better? I’d like to make the bold proclamation that this recipe is my new favorite. (Thanks again to Chef Nick Melvin. A virtual high five is coming at you right now.)

MY UNNECESSARY FEAR:

Another embarrassing bit of honesty here: Until today, I’d never successfully used a food processor. Sure, I’ve had one, along with all of its torture device-esque attachments, stored in the back of my pantry for years. But to this day, I’ve avoided any introductory attempts in using it. I was actually about halfway through this recipe—ground chicken meat covering my hands and all—before I realized this recipe needed me to get over that fear.

**Note: Have I mentioned before that it’s always a good idea to read through the recipe once before diving in? Have I? Right. Well, here I am telling you that again.** 

This realization was followed closely by a moment of panic that I’d spend hours cleaning the splattering of potato and broccoli bits that were sure to cover my kitchen ceiling after my attempt.

Luckily, my fear did not come true. The food processor was easy and the instructions worked like a charm. Go figure. With this win, I see a lot of purees and pestos happening in my near future.

ALL HAIL AIOLI:

Another delightful outtake from this adventure was the creole aioli. The G&G Starter obviously made it easier to whip up with the garlic, Greek yogurt and Dijon mustard already measured and mixed and ready to pour. But really, it was the squeeze of fresh lemon that really brightened it up and made it stand out.

And yes, I may have doubled/tripled the normal serving of aioli on my plate. But hey—my kitchen, my rules. If I decide I need to eat the leftover aioli as a soup, then no one can judge me. Or I guess they can, but I can’t say I’ll care.

LEFTOVER LOVE:

In all seriousness, we were left with a good bit of extra aioli after all plates were literally licked clean. So I was excited to save it for later use. It’s amazing what that sauce can do to brighten even the most boring of lunch staples; I toasted a couple whole wheat pitas, stuffed them with spinach and a random assortment of leftover veggies, drizzled ‘em with the aiola and—VOILA—super healthy, super easy, and impressive considering my normal lunch-in-a-pinch alternatives.