Today Show: Patti Labelle's Tasty Recipes

I love Patti Labelle’s singing and I’ve heard that she’s a good cook but now I get to put it to the test!  The Today show has featured three of her tastiest dishes. 

Potato salad, fried chicken and a potato skillet – sounds like comfort food to me!

Give ‘em a try!

Cabbage, Carrot, and Potato Skillet

Ingredients

• 1 medium head green cabbage
• 3 tbsp butter
• 1 medium onion, chopped
• 2 medium carrots cut into 1/2 –inch diced
• 1 large red bell pepper, seeded and cut into 1/2-inch dice
• 2 large russet or Idaho potatoes, peeled and cut into 1-inch cubes
• 2 cups water
• Seasoned salt and crushed red pepper flakes
• 2 tbsp chopped fresh cilantro or parsley, optional

Continue reading after the jump!

Directions

Cut the cabbage into quarters. Cut off and discard the hard core from each wedge. Slice the cabbage into ½-inch-wide strips. Set aside.

In a deep 12-inch skillet, melt the butter over medium heat. Add the onion, carrots, and bell pepper. Cook stirring, often, until softened, about 5 minutes. Stir in the cabbage and potatoes.

Add water and season with salt and red pepper flakes to taste. Bring to a boil. Reduce the heat to medium-low and cover.

Cook until the potatoes are tender and most of the liquid has evaporated, about 20 minutes.

Transfer to a serving dish, and sprinkle with the cilantro, if desired.

Patti’s Hot & Spicy Potato Salad

Ingredients

• 20 red potatoes, boiled and chopped
• 12 hardboiled eggs, chopped
• 1 bunch celery, chopped
• 2 Green bell peppers, finely chopped
• 4 Tablespoons of Labelle #1 Diced Fine Jalapenos
• 4 Tablespoons of Labelle #2 Sweet Jalapeño Relish
• 2 Tablespoons of yellow mustard
• 2/3 cup of mayonnaise
• Large white onion, chopped
• Celery Seed
• Black pepper to taste
• Seasoning salt to taste

Directions

Place boiled and chopped potatoes, chopped hardboiled eggs and chopped celery in a large mixing bowl. Then add the chopped white onion, green peppers, and celery.

Sprinkle with the celery seed. Gradually stir in the mayonnaise, mustard, diced fine jalapeños, and sweet jalapeño relish, being careful not to smash the potatoes.

Season well with seasoning salt and pepper to taste. Transfer to a large serving bowl. Serve immediately, or cool, cover tightly with plastic wrap, and refrigerate until chilled, at least 2 hours.

Patti’s Fried Chicken

Ingredients

• 3 pound) whole chicken, cut into pieces
• 1 cup all-purpose flour
• ground black pepper to taste
• 2 teaspoons of seasoning salt
• 1 teaspoon paprika (Or a teaspoon of Cayenne Pepper, if you like it hot like Patti!)
• 1 quart vegetable oil for frying

Directions

Clean your chicken carefully and pat it dry with a paper towel.

Season chicken pieces with salt, pepper, seasoning salt, and paprika or Cayenne Pepper. Roll in flour.

Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat oil to it’s hot (about 365 degrees).  Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.