Fried Chicken Thighs w/ Potato Pancakes and Mini Ears of Sweet Corn

Dinner Tonight: Fried Chicken Thighs w/ Potato Pancakes and Mini Ears of Sweet Corn






To start this chilly Fall morning off I prepared some Simply Potatoes Shredded Hash Browns, heated up some Meijer Diced Ham,and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl. Next I put the Diced Ham over top the Hash Browns and served. Love those Potatoes and Ham! 37 degrees this morning and a high of 57 degrees, Big Change in the weather! I love this Fall Weather. Got the cart out of the shed did some yard work, trimmed a couple of bushes and raked leaves. Just love being out in this weather! For Dinner tonight its Fried Chicken Thighs w/ Potato Pancakes and Mini Ears of Sweet Corn.



I purchased a package of Simple Truth Boneless and Skinless Chicken Thighs from Kroger the other day and having them tonight for Dinner. To prepare them I'll just need Flour, Morton's Lite Salt, Ground Pepper, and Extra Light Olive Oil.











To start I grabbed a large skillet, sprayed it with Pam Non Stick Spray, added 1 1/2 tablespoons of
Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 8 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes.




I got a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. The Chicken Thighs were moist and flat out delicious!










So for a side I prepared some Manischewitz Potato Pancake Mix, my favorite (Never made a cake I
didn’t like!). Just add 2 Egg Beater’s (1/2 Cup), 2 1/4 Cups Water, to the mix stir and fry! Easy and makes one good Potato Pancake and their only 80 calories and 18 carbs per serving (3 Potato Pancakes). The whole family love’s these Potato Pancakes! They turn out so good and easy to reheat the leftovers.







For another side dish I boiled some Green Giant Mini Ears of Sweet Corn. It’s frozen Mini Ears of
Sweet Corn and you just boil for 10 minutes and you have some of the Sweetest Corn you can find! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Mango Snapple to drink.











Manischewitz Potato Pancake Mix

Directions Makes 18-24 pancakes. You Will Need: Medium bowl, 2 eggs, 2 1/4 cups cold water,

vegetable oil, large skillet. 1. Mix: In a medium bowl, beat two eggs with a fork until blended. Add 2 1/4 cups cold water and mix well. Stir in the contents of this package. Allow batter to thicken for 3 to 4 minutes. Stir. 2. Fry: Drop tablespoons of batter into 1/8 inch hot vegetable oil in a large skillet and brown on both sides.

Nutrition Facts

Serving size: 3 cakes
Amount Per Serving
Calories 80
Calories from Fat 10
Calories from Saturated Fat
Amount Per Serving and/or % Daily Value*
Total Fat 1g (1%)
Saturated Fat 0.5g (4%)
Polyunsaturated Fat
Monounsaturated Fat
Trans Fat 0g (0%)
Cholesterol 0mg (0%)
Sodium 500mg (21%)
Potassium
Total Carbohydrate 18g (6%)
Dietary Fiber 2g (9%)
http://www.manischewitz.com/sidesandmixesproducts.htm



Green Giant® Extra Sweet Mini Ears of Corn-on-the-Cob 12 ct. Pack

* Green Giant Extra Sweet Corn-on-the-Cob Mini Ears:

* 12 mini-ears of extra sweet corn-on-the-cob
* Picked at the peak of perfection
* Kosher
* Ingredients:
Ingredients: Sweet Corn-On-The-Cob.

Directions:
Instructions: Cooking Directions:For food safety and quality, follow the directions and cook thoroughly to at least 160F. Keep frozen until ready to use. Because stove-tops and microwaves vary, adjusting cook times and heat settings may be required. Refrigerate leftovers.Stove-Top:1. Place desired amount of frozen corn-on-the-cob in large saucepan. Add cold water to cover corn. Heat to boiling over high heat.2. Cover; reduce heat slightly. Boil 8 to 10 minutes or until thoroughly heated. Do not overcook. Remove from water with tongs.Microwave:1. Place 1/4 cup water and up to 8 ears of frozen corn-on-the-cob in 8-inch square (2-quart) microwavable dish.2. Cover; Microwave on high as directed below, turning corn over halfway through cook time, until thoroughly heated. Do not overcook.Caution: Hot! Avoid steam!Remove from water with tongs.2 ears - 6 to 12 minutes.4 ears - 10 to 16 minutes.6 ears - 12 to 18 minutes.8 ears - 14 to 20 minutes.

Safe Handling Instructions: For food safety and quality, follow the directions and cook thoroughly to at least 160F.

Nutrition Facts
Serving Size 1 mini ear (61g)

Amount Per Serving
Calories 50
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 5mg 0%
Potassium 0 mg 0%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 7%
Sugars 4g
Protein 2g