I’m not sure what happened to me but I woke up one morning with this mad craving for waffles and chicken. I’ve never eaten “Chicken and Waffles” in my life but I wanted them. Given that I am gluten free I wasn’t going to be going to a restaurant for this meal anytime soon. So I started googling for recipes and came up with a fun list to try. Then I invited some unsuspecting friends over and cooked for them while we played Ticket to Ride. Bwahahahah.
Buy a tasty gluten free bagged waffle mix. I LOVE Pamela’s if you can find it. Bob’s Red mill is also yummy. Arrowhead Mills is passable, do NOT add the honey for this recipe. Mix the batter according to directions more or less. I like butter instead of oil. Water instead of milk for these waffles.
Before you pour into your waffle iron try some additions.
Chicken – plain canned chicken. One fat 10 oz can for a single waffle batch. Break it up a little as you stir it in.
Chopped bacon and cheddar cheese. A nice big handful of each.
Chicken, Bacon, and goat cheese. A smallish handful of each, more or less. Goat cheese sticks together if you try to “handful” it, so eye ball it.
Sauces: Hone Mustard was by far the most popular. I’ve given the recipe before: mayo, Dijon mustard, honey, lemon juice.
Sweet Chili and mayo was also tasty.
The ranch never even got opened. LOL
No pics, the plates were decimated along with a batch of Bacon Cheese Sticks and a lot of alcohol.
This is practically straight from Creme de la Crumb but it was soooo good I had to post it.
Melt 3 tbsp butter and 3 tbsb honey in a skillet over medium heat. Whisk to combine smoothly. Add your salmon fillets, I used 4 in the 6-8 oz range. Mine still had the skin on, was just fine. Sear for 5 minutes. Keep an eye out because mine got a little over brown after 5 minutes. Flip and cook for 5-6 minutes.
While your salmon is cooking prepare your shrimp, 1 lb worth, in a medium size if you got it. Defrost, detail, de-vein – whatever those little buggers need and pat them dry.
Mix up some spices. 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp onion powder, and a dash of cayenne pepper. Stir stir stir.
When the salmon is done, brown and flaky and cooked through, add 6 tbsp of butter to the pan. When it melts add in the spice mix. Stir until combined. Add the shrimp to the pan, stir fairly frequently until opaque.
Serve the salmon covered in shrimp and drizzled in the spiced butter left in the pan.
A couple of weeks back I made this recipe, lasagna stuffed chicken. So good. I had planned to make that again but when I opened the chicken it smelled…odd. Off. Like I might seriously regret cooking it. So I threw it out. Now what to make? Hubs will be home in 45 minutes, I have no defrosted meat and I need to make something to feed us all. Hence….
Italian Layer Pie
Rummaging in the freezer and cupboards I came up with a few things. A bag of gluten free chicken strips and a can of eggplant, onions, and tomatoes. Oh look, I have half a bag of quinoa pasta left. I can do this.
Cook your chicken strips first, so 425 for 20 minutes on the gf ones I had.
Boil the pasta. Drain the pasta.
Assemble in a pie dish or other casserole container:
Pasta on the bottom.
Then the can of eggplant, onions, and tomatoes.
Take the 1 cup ricotta, handful of mozzarella, and handful of parm you already mixed to put in the original chicken breast, and put that on top.
Next the chicken strips.
Then some marinara.
Top with more moz and parm.
Slide into the 425 oven for 10-15 minutes, til the cheese is brown and the whole dish is warmed through. You can use broil for a minute to get a good browning if you need it.
I bet this would be super tasty with meatballs. I just didn’t have any in my freezer. LOL
Be forewarned this is not healthy by any stretch of the imagination. And I know I’ve been posting a lot of Philly Cheese-steak lately. I don’t know what my deal is. I just want food with peppers and onions right now.
Preheat your oven so you can cook your tater tots. Yup, tater tots. If you want to pretend this is a nod to healthy, you use sweet potato tater tots. LOL
Slide those tots in the oven.
Thinly slice two medium sweet onions and one large bell pepper, your color choice. Saute over low heat, in the fat of your choice, until soft and caramelized. Thickly slice 12 oz roast beef and add to onions and peppers. Splash a healthy 3 shakes of Worcestershire sauce into the pan. Stir until warm.
Pull the tots when baked.
Put half the tots in the bottom of an 8×8 dish. Add half the meat/onions/peppers. Add four slices of provolone. Repeat.
Bake for 15-20 minutes until cheese is bubbly and browning.
The idea for this meal started over at How Sweet Eats. I get half my ideas from her. This evening I was tired as all bleep and needed something easy, so from memory I started throwing this together, it’s not exactly what she had in mind in her version. LOL
Shrimp Carbonara – Lazy Style
Defrost your shrimp, 1 lb, in a colander with cool water. Pat dry when done.
Start water for your pasta.
Saute your shrimp in garlic butter (1 tsp/3 tbsp) a minute or two per side. Remove shrimp from pan. It’s important not to overcrowd the shrimp, or overcook them for that matter.
Start your pasta, I used 8 oz quinoa and brown rice combo pasta. This takes about 7-8 minutes.
Finish the shrimp. Pop outside and pick some of your cherry tomatoes you’ve been growing all summer. You know the only thing the deer didn’t eat. Oh, the deer ate yours? Fine, use store bought. Rinse and slice in half.
Whisk three eggs then add 1 1/2 cups of Parmesan shredded, or 3 handfuls of you are too lazy to measure, like me. LOL. Stir to combine.
Drain the pasta and put it in the buttery skillet you cooked the shrimp in. Pour the egg cheese mix over it and warm just until it starts to melt. Add bacon bits, shrimp, and tomatoes.
I can’t remember exactly where I saw this, but it was one of those, that looks interesting, I bet I can guess what’s in there. So I played and got this….
Taco “Rice” Bowl
Dice two small red onions and one bell pepper, saute a few minutes. Medium temp in olive oil.
Add some riced cauliflower. Now I put in a 12 oz bag of pre-riced caulif and that was too much. I would suggest 6 oz would have been just about right. Stir that around.
Add 1 pound ground beef or turkey and a fair amount of Taco seasoning, to your taste. I cover the skillet in a layer of the stuff. LOL. The hubs likes FLAVOR.
When the meat is browned, lower the temp, medium low/Low, and pop a lid on for five minutes to make sure all the veg is nice and soft.
Serve. I topped this with Jalapeno Jack Cheese, Sour Cream, Avocado, and pickled jalapenos. Heaven with a little kick of something less nice.
While I am off on vaca having my favorite poke (it rhymes if you say it just right, LOL), I give you an easy two for one meal.
Chop 3 small sweet onions, or one large and toss into a medium low skillet with olive oil or fat of your choice. Slice 12 crimi mushrooms and add to the pan as you go. Saute until soft.
Slice 12 oz roast beef into ribbons. Add to the softened veggies. Liberally splash in some Worcestershire sauce and McCormick’s Montreal Steak seasoning. Heat through.
Slice three bell peppers in half to create 6 fat wide boats. De-seed, rinse, and pat dry. Add a slice of cheese, havarti or provolone work well, pushing it into the bottom. Add a mound of meat and veg. Top with another slice of cheese. Bake at 400 for 15 minutes for slightly crunchy bells or 20 for softer ones.
This should use about half your meat and cheese.
Warm up meat and veg, top with cheese of choice, I used a swiss gruyere blend, add a couple of fried eggs.
This was dinner and then brekkie for my family of 3 with a bit of left overs.