Whole Wheat Waffles With Chicken Spinach Sauce Food

WHOLE WHEAT WAFFLES WITH CHICKEN & SPINACH SAUCE

Steps:

• In a small saucepan, combine soup, spinach, 1/2 cup milk and chicken; cook over medium heat 5-7 minutes or until heated through, stirring occasionally. If desired, stir in additional milk for a thinner consistency. Remove from heat; cover to keep warm., For waffles, in a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, milk and melted butter until blended. Add to dry ingredients; stir just until moistened., Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Cut each waffle in half. Serve with sauce; sprinkle with cheese.

CHICKEN AND WAFFLES

Steps:

• Whisk together the eggs, cream, cayenne pepper, 1 tablespoon salt, and black pepper in a large bowl. In a paper bag, shake together the flour, cornstarch, and 1 tablespoon salt.
• Dip the chicken into the beaten egg mixture, then place into the flour mixture and shake to coat. Place the breaded chicken onto a wire rack; do not stack. Let the chicken rest for 20 minutes to allow the coating to set.
• Heat about 3 inches of oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). In small batches, fry chicken 5 to 8 minutes until golden brown. Remove chicken, and drain on paper towels. Set aside or keep warm in a a low oven.
• Combine the mayonnaise, maple syrup, horseradish, and mustard powder in a medium bowl. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• To assemble the sandwiches: Place 4 waffles on a cookie sheet, top each waffle with 2 chicken tenders, 3 slices of bacon, and 2 slices of Cheddar. Broil the sandwich for a 3 to 5 minutes until the cheese melts. Spread 3 tablespoons of the maple mayonnaise on the remaining 4 waffles and place on top of the sandwich.

CHICKEN AND WAFFLES

Steps:

• Sift together the flour, whole wheat flour, sugar, mustard, baking powder, baking soda, and salt.
• In a separate bowl, whisk together the buttermilk, melted butter, and eggs. Combine the wet ingredients, dry ingredients, and thyme to form waffle batter.
• Ladle the batter into the waffle iron, following the manufacturer's instructions. While the waffle iron is closed, trim any overflow with the back of a knife. Cook until golden.
• Serve waffles hot, topped with hot Roasted Chicken and a generous amount of hot Dijon Cream Sauce.
• Preheat the oven to 400 degrees F.
• Heat a large ovenproof skillet over high heat. Meanwhile, rub the chicken breasts with the clarified butter, salt, and pepper. Place the chicken skin-side down in the hot skillet. Cook for 3 to 4 minutes until the skin is golden and crispy. Turn the breasts over and cook for another minute. Flip the chicken back onto the skin side and place the skillet directly in the oven. Roast for 10 to 12 minutes or until the juices run clear (see Cook's Note*). Remove the skillet from the oven and let the chicken rest for several minutes before slicing (see Cook's Note**).
• Diagonally slice each chicken breast into 3 pieces.
• In a stainless-steel saucepan, combine the cream and thyme. Cook over medium-high heat until reduced by one half. Remove from the heat and whisk in both Dijon mustards and salt. Serve warm.
• The sauce can be stored in a covered container in the refrigerator for several days. Reheat over gentle heat while stirring constantly.

CHICKEN AND WAFFLES

Steps:

• Mix chicken salad with some sliced grapes and chopped walnuts. Spoon onto toasted mini whole-wheat waffles.

WHOLE WHEAT COCONUT OIL WAFFLES

Steps:

• Preheat a waffle iron according to the manufacturer's instructions.
• Whisk flour, sugar, baking powder, and salt together in a bowl; make a well in the center of the flour mixture.
• Beat milk, coconut oil, egg, and vanilla extract together in another bowl; pour into well in the flour mixture and stir until batter is just combined.
• Ladle batter into preheated waffle iron and cook until golden and crisp, 2 to 5 minutes.

WHOLE-WHEAT WAFFLES

Steps:

• Combine the milk, water, butter and honey in a saucepan. Heat briefly until lukewarm.
• In a mixing bowl combine the flour, eggs, yeast and salt. Using a wire whisk, beat in the milk mixture. Beat until well blended.
• Cover and let stand two hours or longer, stirring down occasionally.
• Add the mixture, an appropriate amount at a time, to the surface of an electric waffle iron. The volume will depend on the size of the iron. Cover and cook according to the manufacturer's instructions.

PECAN WHOLE-WHEAT WAFFLES WITH CHERRY SAUCE

Steps:

• Cherry Sauce: Combine cherries with maple syrup and honey in a small saucepan.
• Bring to simmering (meanwhile, start toasting your pecans for the waffles and make the waffle batter).
• Dissolve cornstarch in water and stir into cherry mixture.
• Cook, stirring, 1 minute or until thickened.
• Remove from heat.
• Makes 2 1/2 cups.
• Waffles: Heat waffle iron. Heat oven to 225. (I heated my oven at 350 to toast the pecans and didn't bother heating at 225 because there weren't any leftovers to keep warm).
• Combine flours, toasted pecans, baking powder, nutmeg, and salt in a large bowl.
• Make a well in the center.
• Whisk butter and brown sugar in a medium-size bowl until blended.
• Whisk in eggs and milk.
• Add to well and stir to blend.
• Let stand 5 minutes.
• Coat waffle iron lightly with nonstick cooking spray (if my iron needs coating, I use my butter wrappers to coat instead because I prefer the butter flavor and it makes good use of all the butter).
• Spoon batter onto iron.
• Cover and cook 4 minutes or until browned.
• Remove waffles. Stack between sheets of waxed paper on a baking sheet and keep warm in heated 225 oven (I skipped this step).
• Repeat with remaining batter and serve with sauce.
• Combine flo.