Chicken and Waffle Melts

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So…yeah…that’s a chicken and waffle with melted cheese all up on it. I made these rosemary-laced waffles with a decidedly savory slant for a project I was working on for Bisquick that didn’t end up getting used…and I couldn’t hold out on you and just let it whither away on my desktop. I had to share it! I mean, it’s crispy chicken and rosemary waffles meets cheesy melt, with a little sweet and spicy condiment, and it’s real good.

I’m a firm believer that most things are better with cheese. It’s just science, ya know? The waffles can be made with whatever your favorite, basic waffle recipe is with the addition of a heap of rosemary. It makes for a savory, herbal waffle that pairs perfectly with the super-crispy, Panko-crusted chicken. There’s a maple drizzle that’s spiced up with tangy Tabasco…it’s pretty amazing as a dipper for chicken fingers and makes total sense with this savory waffle concoction. The chives bring a little savory bite and the cheese does it’s magical, melty cheese thing. This crazy dish was intended to bring together breakfast and dinner to make everyones favorite meal: brinner! I think it works for a savory + sweet + cheesy + spicy breakfast, brunch, lunch, dinner or brinner…it’s a versatile one.

Chicken and Waffle Melts

Since these waffles were intended for a project using Bisquick, they are made with the mix. I have not included a recipe for the waffles here, but you should use whatever waffle recipe is your stand-by and add 1 to 2 tablespoons of chopped, fresh rosemary.  

4-6 rosemary waffles

1/2 lb. chicken breast cut into chunks

1 tablespoon flour

1 egg

1/4 cup milk

5 dashes of hot sauce, like tabasco

3/4 cup panko bread crumbs

1/4 cup flour

salt and pepper

canola oil

1/4 cup maple syrup

as many dashes of hot sauce (tabasco) as you like

1 cup shredded cheddar cheese

3 tablespoons chopped chives

Mix the chicken with the 1 tablespoon of flour to coat. Place the egg, milk, and hot sauce in a shallow, wide dish and whisk to combine. Place the panko, 1/4 cup flour, a big pinch of salt and pepper in another shallow, wide dish and mix to combine. Dip the flour coated chicken pieces in egg mixture, and dredge through the panko mixture to coat. Set on a plate and allow to rest for about 10 minutes so the breading adheres well to the chicken. Heat a skillet over medium-high heat with about 1 inch of canola oil. Once the oil is hot, shallow fry the chicken in batches until cooked through and golden on all sides. Drain on a paper towel lined plate.

Preheat your oven’s broiler.

In a small bowl whisk together the maple and hot sauce. Place waffles on a baking sheet and layer with chicken pieces, and a generous amount of cheese. Place under the broiler and cook until cheese is melted and bubbly. Remove from over, place on plates and sprinkle with chopped chives. Drizzle with the spicy maple and eat!

 

Pumpkin-Beer Waffles

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I believe that Sundays are for easy living. If breakfast happens closer to lunch time, who cares!? Sundays aren’t for scheduling.

This lazy Sunday, in particular, was much needed. Mid-week, last week, our 4-year-old Chihuahua-mix fell ill–which landed us at the emergency vet where our girl, Luxe, had to have a blood transfusion (something I never even realized was something that happens for dogs until it did) and had to spend a few nights at MSU’s small animal clinic. Needless to say, there was a lot of stress, a lot of tears, and a lot of worrying. I hate it when animals get sick or injured because they just can’t tell you! and, the thought of her scared and in an unfamiliar place just broke my heart. She responded super well to her treatments, to the vet and our great relief, and got to come home Saturday evening.

So, when a fresh Sunday rolled in, and the sun seemed to be shining just a little brighter, I woke up earlier than most weekend mornings, took the pups out for a romp in the leaves, then promptly began putting these waffles together. Since I already opened a can of pumpkin for feeding Luxe her meds (I crush up the pills and mix it with a teaspoon or two each of plain yogurt and pumpkin–it’s a treat with a medicinal surprise! yeah, I am THAT dog mom and I learned the trick from this dog mom…), I decided to use the remaining pumpkin in a lightly spiced, crispy edged waffle.

These waffles use beer for lightness and a little extra lift. It’s my favorite way to mimic a yeast-raised waffle batter in a fraction of the time. There’s brown butter because, well if you’re going to melt it anyway, why not brown it? The bit of whole wheat lends a little texture and toastiness without getting dense or heavy. These waffles taste like October and comfort and carefree Sundays…which is sometimes just what you need, with a side of pup cuddles for good measure.

Pumpkin-Beer Waffles

Makes 12-16 individual waffles.

Adapted from this recipe. 

The beer in these waffles isn’t simply a gratuitous addition–it brings a yeasty flavor and makes for a light and airy crumb, akin to yeasted waffles sans the rise time. No dense waffles up in here. I used a Belgian Wheat Beer for these, but I bet a seasonal pumpkin ale would be pretty magical. Waffles freeze like a champ, simply place on a parchment lined baking sheet in a single layer, freeze for 30 minutes, remove and place frozen waffles in a resealable gallon bag and freeze for up to 1 month–reheat in a toaster. 

1 3/4 cups all-purpose flour

1/2 cup whole wheat flour

1 teaspoon salt

4 teaspoons baking powder

1 1/4 teaspoons baking soda

2 Tablespoons sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon grated nutmeg

1 teaspoon vanilla extract

1/2 cup milk

1/2 cup pure pumpkin puree

2 large eggs, lightly beaten

1 cup beer

5 Tablespoons browned butter, cooled to room temperature

In a small skillet melt butter over medium until it becomes foamy. Once foamy, continue to heat butter over medium-low until the milk solids begin to brown at the bottom of the pan, you can whisk or stir it if you would like–the butter will become nutty and fragrant–allow it to brown as long as you dare before it burns. You will know by the smell if it is burnt. Pour into a heat-proof bowl and set aside.

Preheat the oven to 275*F and have a sheet pan ready to keep waffles warm. Preheat the waffle iron according to manufacturers instructions. Oil, butter, or spray the iron lightly if needed.

In a large mixing bowl whisk together the flours, salt, baking powder and soda, sugar, and spices. Set aside. In another mixing bowl combine the vanilla, milk, pumpkin, and eggs. Whisk well to combine, gently whisk in the beer. Make a well in the dry mixture and add all of the pumpkin/beer mixture, followed by the cooled brown butter, fold until just combined and there are no longer large dry pockets within the batter–some small lumps are okay. Ladle batter into the waffle iron–I used about 3/4 cup per each batch, this may vary depending on your iron–and bake according to manufacturers instruction. Place baked waffles onto the baking sheet and keep warm in the oven while you continue with the remaining batter. Serve warm with butter and syrup.

Luxe on the mend. What a champ!

 

 

 

Chocolate Stout Waffle Adventure with Take A Megabite

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Sometimes I come across a recipe that I just have to share with my blogger pal, Megan of Take A Megabite. I just know she’ll be as weirdly excited as I get about food-stuffs. Sometimes this leads to us scheming up something delicious to make together. This happened before with fried pickles and Nutella-filled doughnuts.

Some things are just so good you have to share in the making with a friend. Last week I came across a recipe that used beer in pancake batter. As I know Megan is  big fan of beers AND breakfast, I shared the link with her via AIM (yeah sometimes–actually, all the time–we chat on AIM…throw-back!) and we quickly began a back and forth that led to the idea of Chocolate Stout Waffle S’mores. OMG.

This past Saturday I made my way over to the Detroit area for a ladies lunch and beer waffling adventure. The beer combined with plenty of leavening agents makes these waffles light and full of airy bubbles. These waffles aren’t exactly breakfast fare with the addition of cocoa, chocolate stout (we used Young’s Double Chocolate Stout), a marshmallow drizzle, and graham cracker + chocolate chip sprinkles…but more of a lunch/dinner dessert type of thing. Though anyone having these for breakfast or brunch would be a champ in my book.

See Megan’s take on this waffle deliciousness HERE. Also! Megan was nominated for a Homie on Th Kitchn for Best Recipe Blog… if you’re feeling inclined, vote for her HERE!

Chocolate Stout Waffles, S’mores Style

We suggest making the waffle batter first and allowing it to rest while you make the marshmallow sauce–as the marshmallow will set up. If you do make the marshmallow sauce ahead of time, simply reheat it in 10 second bursts in the microwave. We used store bought grahams to sprinkle on top, feel free to make your own if you’re feeling extra fancy. I like this recipe.

Adapted from Serious Eats

2 1/4 cups all purpose flour

2 Tablespoons quality cocoa powder

1 teaspoon salt

4 teaspoons baking powder

1 1/4 teaspoons baking soda

2 Tablespoons sugar

5 Tablespoons unsalted butter

1 teaspoon vanilla extract

3/4 cup milk

1 cup stout beer

2 large eggs

Marshmallow Sauce, graham crumbs, and chopped chocolate for topping

In a large mixing bowl whisk together flour, cocoa, salt, baking powder, baking soda, and sugar. Set aside.

In a small dish whisk eggs to break up and set aside. In a small saucepan heat butter with milk until butter is melted. Measure out a cup of stout. Make a well in the center of the dry ingredients and whisk in the egg, warm milk and butter, and finally the stout to combine. Set batter aside and heat the waffle iron (cook waffles in iron according to manufacturers instructions) while you make the marshmallow sauce.

Marshmallow Sauce

From The Perfect Scoop by David Lebovitz

1/2 cup, plus 1/4 cup water, divided

1 envelope (1/4 ounce) unflavored gelatin

1/4 cup sugar

1/2 cup corn syrup

1 large egg white

Big pinch of salt

1 teaspoon vanilla extract

In a small dish sprinkle gelatin over 1/2 cup water, set aside to soften.

In a medium saucepan fitted with a candy thermometer heat remaining 1/4 cup water, sugar, and corn syrup. Put the egg white in the bowl of a mixer with the salt. Bring the syrup to a boil, once it reaches about 225F begin beating the egg white. Once the syrup reaches 240F and the egg white is stiff, carefully pour hot syrup into the mixer bowl in a steady stream with the beater on medium speed. Add the gelatin to the still hot saucepan, swirling to melt, and pour that into the mixing bowl as well–continuing to beat until the mixture is white, glossy, and room temperature. Beat in the vanilla. Use immediately.