RECIPE #403, DAY #686
ORIGINAL RECIPE: Part of the “Corn Chip-Crusted Chicken” recipe from May 2017’s Food Network Magazine*
TIMING: 20 minutes
DIFFICULTY: Easy enough, just don’t overcook the potatoes or broccoli
TOOLS: Pot to boil, spider, etc.
COOK TYPE: Stovetop
HEALTH: This is a ruse to get your kids to eat some fresh veggies of different colors. With the potatoes, it is pretty filling, as well.
EXPERIENCE: I found this to be just super odd. But the kids ate it! As promised in the recipe. Huh. I guess what it’s really like is a baked potato topped with sour cream, broccoli, and tomatoes. Not super weird, right? Typical for kid food, it is simple and easily separates into its components.
NOTES: You may have to adjust a veggie or two, if you kid happens to hate broccoli or tomatoes. On the other hand, including it in this medley may just change their mind.
- Place 1 pound quartered, small red potatoes in a sauce pan and cover with cold water. Add salt, then bring to a boil. Simmer for 4 minutes.
- Add 1 head floretted broccoli, and simmer another 3-4 minutes, until broccoli is bright green and potatoes are tender.
- Meanwhile, in a small bowl, whisk together ½ cup sour cream, 1 thin-sliced scallion, 1 tablespoon minced cilantro, the juice of ½ lime, and salt and pepper to taste. Set aside.
- Drain the potatoes and broccoli and move to a serving bowl. Toss with ½ cup halved grape tomatoes and 1 tablespoon olive oil and toss to coat.
- Serve dolloped with the sour cream sauce.
Serve with chicken nuggets, hot dogs, or hamburgers; something kids will like.
LEFTOVER IDEAS: Not great leftover, unless you set some aside before dolloping. Just eat it.
*Recipe changed from the original.