top of page

"Throw in the Potato Balls in Pesto for a home run and get their comments when the evening snack is done... !"

  • Danny Peter Flores
  • Jan 12
  • 1 min read

Tomato Pesto Sauce:

1 tblsp olive oil

1 can diced tomatoes (14.5 oz)

1 can tomato sauce (8.0 oz)

1/2 c basil pesto

14.5 oz chicken broth

3 tblsp parmesan cheese



Potato - Chicken Balls:

1 large egg (as binder)

3/4 c potatoes, mashed

2 lbs chicken breast, chopped (or with 1 lb dark chicken meat)

1.75 oz milk

3 tblsp oil



Instructions:

  1. To make the potato-chicken balls put the mashed potatoes after cooking in a large mixing bowl and then ff. by the liquid ingredients mix in well thoroughly.

  2. Form 2 1/2" ball invidually and set before frying in a pan on wax paper.

  3. Proceed to fry to golden the balls, gently turning them over until done over HI heat for 10-15 mins.

  4. Using the other burner over HI heat mix in the liquid ingredients (minus the cheese for sprinkling) and simmer for 20-25 mins over HI heat then lower to MED heat.


Serving suggestions:

As another entree during a meal with meat or pasta fill large soup bowls to serve 4 with the sauce and potato-chicken balls with hot Italian garlic crusty bread.


Serve as an evening comfort food in a snack with a full glass of whole milk.


 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

​

#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

​

#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

© 2016-2023 by D. A. Flores of Skye Blue Publications. Proudly created with Wix.com

bottom of page