Monday, July 25, 2011

Chicken and Waffles?

Ever been tempted to try chicken and waffles?  I found a new recipe (from all*you magazine) for corn and cheddar waffles... and I had some left over fried chicken from the deli.  So we tried it.  It actually wasn't too bad.  A little different, but sometimes change from the norm is nice.

Corn AND Cheddar Waffles
1 cup flour
1/2 cup yellow cornmeal
1 1/2 tea baking powder
1/2 tea salt
1 tbsp spoon sugar
1 1/2 cups milk
1 large egg
4 tbsp butter- melted and cooled
1 cup fresh corn (from one large ear)
    or 1 cup frozen kernels, thawed
1 cup grated cheddar

Preheat oven to 200 and preheat waffle iron.
In a large bowl, whisk together flour, cornmeal, baking powder, salt and sugar.
In a class measuring cup , whisk together milk, egg and butter.
Pour milk mixture into flour mixture and stir until just combined.
Fold in corn and cheese.
Mist waffle iron with cooking spray.  Pour batter onto grates and spread to edges with spatula.  Cook until waffles are golden, 5 to 7 min.  Transfer to plate and loosely cover with foil and keep warm in oven.  repeat with remaining batter, misting grates with cooking spray before each new batch.

The recipe says you can enjoy with maple syrup, or you can go southwestern and try them with tomato salsa. 

I tried them both ways

I have to say a little salsa and then topped with chicken is better than the syrup.

We added a little fresh fruit to round out the meal.

I thought maybe the kids would like this recipe, but they were a little too weired out to try it. Maybe next time.  I think I'd also do eggs with it next time, because we were all hungry later.

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