We moved into our house in April and the stuff we do not use on a daily basis I put in our awesome walk in attic space. I was trying to find something in the attic last week and I found our big Belgian waffle maker in the process, and I knew I needed to make some waffles. We are really not big breakfast eaters. I normally have some fresh juice or some greek yogurt and Cody skips breakfast all together, so our waffle iron goes unused for months at a time. While I was planning my weekly menu I remembered my waffle maker and decided I need to make a delicious savory waffle.
I have heard of Chicken and Waffles before, but I have never eaten it, so I thought I would make something like that. Cody likes the dark meat of the chicken so I bought some boneless/skinless thighs and he was pretty impressed. This recipe is really easy, even though it has a few steps to it. You can always take a short cut and use a waffle mix and just add the seasonings in the recipe.
Savory Chicken And Waffles
For the Waffles
2 cups All Purpose flour
2 tsp baking powder
4 large eggs, separated
1 Tbs Garlic Powder
1 Tbs Italian Seasonings
1/2 tsp cracked black pepper
4 Tbs butter, melted
2 cups milk
1 cup of shredded cheese (I used an Italian blend)
non-stick cooking spray
Preheat your waffle Iron. Sift the flour, salt and baking powder together in a large mixing bowl. In a smaller bowl whisk the egg yolks with the italian seasoning, pepper and garlic powder, add the melted butter and milk and whisk to combine, add the cheese and stir. Mix the egg mixture with the flour mixture and stir to combine. With an electric mixture beat the egg whites until soft peaks form, gently fold the egg whites into the batter and stir gently. Spray your waffle iron well and pour batter into iron and cook according to your waffle irons instructions.
For the Chicken:
6 boneless skinless chicken thighs or chicken breast, whichever you prefer
salt and pepper
Cover the bottom of a skillet with olive oil and heat it over med-med high heat. Sprinkle the chicken with salt and pepper on both sides. Once the oil is hot put the chicken in the pan and cook only turning once. The outside will get a nice golden brown color.
For the Gravy:
3 Tbs of flour
2 cups of milk
1/2 tsp of salt
1/2 tsp crack black pepper
In the same pan the chicken was cooked in with the same oil whisk in the flour over medium heat and create a roux. If it is all crumbly add a bit more oil, stir until it starts to smell like pancakes and is getting a bit bubbly. Maybe 3-4 min. Whisk in the milk and keep whisking. Turn the heat to medium low and add the salt and pepper. Keep stirring until desired thickness is reached, the longer it cooks the thicker it gets. If it is not thickening you can whisk in some more flour a little at a time.
Top the Waffles with the Chicken and pour gravy on top. Serve with some green beans and fresh fruit salad. Enjoy!
Who doesn’t love chicken tenders? Its a comfort food and a kids all time favorite. Cody loves chicken tenders and french fries, and I do as well, but I do not like how unhealthy they are. I came up with this simple and delicious alternative to traditional chicken tenders. They are dusted in coconut flour, dredged in egg and “battered” in crushed almonds. I made extra to have for lunch today tossed in buffalo sauce on a salad. Finally a buffalo chicken salad you can feel good about!
Even Better Chicken Tenders
2 pounds of raw organic chicken tenders or 2 full chicken breast cut into tenders
1/2 cup of coconut flour
1 1/2 cup of sliced almonds crushed
3 eggs beaten
1/2 tsp sea salt
1/2 tsp cracked black pepper
Preheat your oven to 400 and line a large baking sheet with a Silpat or parchment paper. Pour coconut flour on one a plate and the almonds on another plate. Doing one tender at a time roll it in the coconut flour, then coat in it the egg and then roll it in the almonds. Put it on the baking sheet. Repeat until all the tenders are done. Bake them for 15-20 min, the almonds do not get really dark, they will still look light when they are finished. To check if its done cut one in half to make sure its cooked all the way. Serve with your favorite dipping sauces. I like spicy mustard!
I made delicious potato discs to go along with this, these chicken tenders, its an easy and healthier version of french fries.
3 large Russet potatoes
3 Tbs Olive Oil
2 tsp sea salt
2 tsp cracked black pepper
season salt or steak seasoning (optional)
Preheat your oven to 400 and spray a large baking sheet with nonstick cooking spray. Slice the potatoes into thin circle discs and put them in a mixing bowl. Pour the olive oil on the potatoes and stir until they are all coated in oil. Lay the disc in a single layer on the baking sheet and sprinkle the salt and pepper on top, depending on the size of your pan, you might need two batches. Bake in the oven for 20-25 min, just until the edges are starting to brown and they are soft. With a spatula take the potatoes off the baking sheet and transfer to a serving bowl. Sprinkle season salt or steak seasoning on top and serve with your chicken tenders and dipping sauce. Enjoy!
I was grocery shopping and Cod fillets were on sale! I love Cod, so I bought enough for two meals and froze half of it. Since Sundays are normally filled with chips and queso, hot wings or burgers and beer, on Mondays I try to make a really healthy dinner to help us get back into eating mostly healthily during the week. Last night I made Cod with lemon pepper, capers and spinach. Its an easy and delicious and HEALTHY dinner.
4 Cod (or Tilapia or Swai) fillets
1 small jar of capers
2 lemons sliced into rings
1 handful of fresh spinach
2 cups of dry white wine
2 Tbs Lemon Pepper
1 tsp Italian herbs
Preheat your oven to 350. Lay the fillets in a 9 x 13 baking dish and pour the wine over them, sprinkle the lemon pepper and italian seasonings over the fish. Cover the fillets with the spinach leaves and top with the lemon rings and capers. Cover with foil and bake for about 25 min or until the fish is flaky. I served the Cod on a bed of Quinoa and a side of squash and zucchini. This could be prepped in the morning and then baked at dinner time, its a light and fresh meal. Enjoy!
When Cody and I first started dating I made him my stuffed pork tenderloin and he was so impressed he said he wanted to cook a special meal for me, his Mexican Cornbread. I was super excited, because I absolutely love cornbread and having such a cute guy cook me dinner is always a treat.
I was sitting in the windowsill watching him cook and really trying not to put in my two cents worth…even though it looked like it was going to be a disaster. He had cornbread mix, cheese, meat and seasonings all over the kitchen and the batter was to the brim of the baking dish before he put it in the oven. While it was in the oven we could hear the hiss of food falling onto the the heating coils and smell the scorching morsels. When the timer went off Cody opened the oven and took out the cornbread is was burned on the sides and a gooy mess in the middle. I was taught to never turn my nose up at food someone had taken the time to make, so I said “Oh it will be yummy” and I cut us each a piece from the least burned side. I assured him that it was not “that bad” and I would perfect his recipe (starting with a proper sized baking dish) and it would be wonderful. Shortly after that dinner this recipe was created and we enjoyed it many more times.
Mexican Fiesta Cornbread
2 cups of All-purpose flour
2 cups of yellow cornmeal
2 tsp baking powder
1 1/2 tsp salt
1/4 cup sugar
5 eggs beaten
2 cups of milk
1/2 cup of melted butter
1 pound of hamburger meat
1 white onion
2-3 chopped jalapeños (depends on how much heat you want)
1 can of diced tomatoes with green chilies
1 cup of shredded cheese
1/4 cup of vegetable oil
Preheat your oven to 400 and get out your cast iron skillet (12 inches or bigger). In a separate pan cook the meat with the onion and jalapeños, once its cooked remove from heat and stir in the can of tomatoes.
Whisk the flour, cornmeal, baking powder, salt and sugar together. Add in the eggs, milk and butter and stir until its all incorporated. Stir in the meat mixture and the cheese.
Pour the 1/4 cup of oil in the bottom of the cast iron skillet and make sure is covered and there is plenty to come up the sides when you pour the batter in. Pour the cornbread mixture into the skillet and bake in the oven for about an hour. When a butter knife inserted into the center comes out clean its ready.
Serve with chips and salsa and a salad. Enjoy!