**This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links. But, all opinions expressed are my own.
Happy Halloween! I hope it's an awesome day for all of you.
Today I want to share the last recipe that my family makes often, chicken and waffles! To be honest, I have never had traditional chicken and waffles. One day I would like to try these in the south. But I really love our version, which is really more like a sandwich. I hope you will enjoy them too! You may be wondering why there's no waffles in my picture of chicken and waffles, this is something I will explain later. Chicken and Waffles
This isn't as involved as you might think if you have the right tools. It also isn't the fastest dinner. But it is a satisfying and delicious dinner. And it's something the whole family loves.
The waffles we make are always from scratch and they are so delicious. You can use box mix if you prefer but the recipe we use isn't difficult and is so flavorful. It uses sour milk or buttermilk if you have it. To make sour milk add 1 TBS white vinegar or lemon juice per cup of milk you need. In this recipe you need 2 cups of milk, so I add 2 TBS of vinegar and then fill the remaining volume with milk.This works best because then you won't have too much liquid. Allow the milk to sit for at least 5 minutes. I usually prepare the sour milk very first thing and then get everything out that I need and mix together the dry ingredients. Another tip for the waffles is that you'll want the batter to be slightly lumpy, don't let your batter get too smooth, your waffles will be sad.. If you can put it in the fridge before you make the waffles for at least 20 minutes, it really improves the texture and taste of the waffles. For making the chicken I have these tall food containers with lids that make breading the chicken so easy. In one container I have beaten egg. In another I have a mixture of flour and spices (taste a pinch of the flour mixture to make sure you like the flavor, I've done my best to approximate the amounts of spices but you can adjust according to taste). I put a few pieces of chicken in the egg container first and use a fork to make sure everything is covered with egg. Then I move the pieces to the flour container, out the lid on and shake. I've never had an issue with my chicken not being completely covered this way. It always turns out great, so I highly recommend these containers. They're also great for holding leftovers in the fridge, because they are taller, they utilize the fridge space better than low flat containers. I also recommend a pair of silicone tipped tongs. They make handling the hot chicken so much easier than a fork like I used to use. The chicken comes out so delicious and crispy. The last tool I am loving is my meat thermometer. I used to have an analog one but it broke, so I bought this new digital one and it has made checking the temperature so much easier. This way I don't have to break open my chicken to make sure it's cooked and I don't over cook my chicken. I love it! I did run into some trouble when I was making this the other night. After I made my waffle batter, I plugged in my waffle iron and it didn't work! It never heated up. RIP my waffle maker, you served me well for the last 6 years. Therefore, you will notice a distinct lack of waffles in my pictures. I used my batter to make them into pancakes. It's what circumstances permitted. Waffles are better, but these worked ok.
Let me know if you try these out! I love them, I hope you will too!
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**This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links. But, all opinions expressed are
Alicia back with another post on a favorite recipe of ours. This month I'm sharing recipes that my little family has loved and continues to come back to over and over again.
The Best Taco Seasoning Ever
Today, I have not necessarily a meal but a seasoning mix that will make your meal great! This taco seasoning is something my husband makes whenever we're having Mexican food. The flavors are not authentic Mexican but are inspired by his favorite Mexican and Ecuadorian food flavors. A blend of two tasty (well their food anyway) countries!
This taco seasoning is so flavorful but not spicy at all. So if you're worried about that, don't be.The flavor is superb, and takes your meal to another level. It can be used on beef, pork, chicken, veggies, beans, basically whatever you want to taste amazing, you can put this seasoning on.
It works great if you just put it directly on the food, but my husband adds the seasoning to water and then pours that over the cooked food (if it's meat he takes the fat and grease out of the pan first) and lets the water simmer away about 98% of the way. This leaves the meat tender, not dry, and full of flavor! The one thing about cooking, though, is you don't always measure stuff out. You add a little here and there, and that's how this was originally made and has been made since. So we have tried to measure out the amounts of each spice for you to get the best results, but it's customizable to your tastes.
The most recent time we used this we made burritos. and they were scrumptious. Look through the gallery below to see the process and what we used in our burritos.
Mixing up a big batch of the seasoning and putting it in a container could be a fun stocking stuffer or gift for your friend that loves to cook!
**This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links. But, all opinions expressed are my own.
Hey Alicia here back with another family recipe to share. This year my family and I have been picking one country from our heritage each month and making food from that country. It has been really fun! This month though we're just picking recipes we make often at home. Last week I shared mushroom risotto.
Today I have a recipe I got from my mom. It is something she used to make us growing up. I don't really know what it's called so I just call it by the main ingredients and how you cook it: Sausage and Pasta Skillet Dinner. Maybe one day I will find a better name for it. Sausage and Pasta Skillet Dinner
This easy recipe is a instant hit every time I make it. My 3 year old says "Thanks Mom this is delicious!" My husband can't stop telling me how good it is and finishes off the pan. Even my 1 year old clears her plate. It is really good, but also easy and fast! Perfect for those busy nights when you have a lot going on but don't want to give up family dinner time.
I usually use penne pasta but if that's not on hand I just use whatever pasta I have available. The amount of pasta isn't hard and fast. I never measure that either and was just estimating the amount of pasta I was making. Just make enough pasta for 4 people and that's a good amount for this recipe. I also never measure the amount of spices I'm putting it. Usually, I just give a few good shakes over the top of basil and oregano each and it comes out great. And I've used fresh and canned tomatoes and it comes out great either way. Top it with some parmesan when it comes out and it's the perfect week night dinner.
**This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links. But, all opinions expressed are my own.
Hello! Alicia here with a recipe my family loves! I'm taking October to share recipes we make often in our little family. So no specific country this month, just family recipes that keep us coming back for more!
Today's recipe is one that everyone clears their plate without having to be told to take a bite. My three year old is one of those kids that will take two bites and say he's done. He just loves to play. But this meal he actually asks for more and eats more! It's easy and delicious and you can easily make it vegetarian or vegan. Mushroom "Risotto"
I put risotto in quotes because I'm not sure how authentic this risotto is. But it's super delicious. I adapted this recipe from a cookbook I bought in college: $7 a Meal Healthy Cookbook. The prices may be a bit more now (inflation) but the recipes are still delicious. I have changed the recipe a bit to suit what I have on hand at the time. I've used all different kind of mushrooms, onions, and cheese. The original recipe calls for vegetable broth, but I use chicken. And instead of wine I use a splash of white wine vinegar and water.
One thing I don't like to skip (though it is still good without it) is the squeeze of lemon juice at the end. It just adds a brightness that really amps up the flavor. Another thing is I have only made this with white cheese, usually Parmesan. I can't see mushrooms going well with a cheddar flavor but you can try it.
It's hard to get a picture of it that really tells you how good it is but trust me, this comes out so creamy and delicious. You have got to try it. When a 3 yr old boy is asking for seconds you know it's great. And because you can substitute in lots of things, it won't break your budget!
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Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
July 2024
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