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A Bobby Flay Brunch for Dinner – Buttermilk Waffles with Buttermilk Fried Chicken Tenders and Bourbon Maple Syrup

One of the actual cooking shows I like to watch on Food Network (yes, there are still shows that have chefs actually cooking recipes on there) is Brunch with Bobby. While I do not make brunch very often, I do enjoy a lot of the recipes that he comes up with, and they are perfect for use for breakfast or dinner for the three of us. Just recently, I saw an episode where Bobby Flay was making his take on chicken and waffles. I have done chicken and waffles once before a while ago, but I liked his particular take on it because it seemed easy and it looked like it would taste great. The key to making the recipe for me would be to find the time in to make the batter for the waffles, the soak for the chicken and then the time to cook it all. Luckily, I did have one day where I had some downtime from work and was able to fit it all in and gave it a whirl.

Buttermilk Waffles with Buttermilk Fried Chicken Tenders and Bourbon Maple Syrup

For the Waffles:

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

3 tablespoons sugar

1/2 teaspoon fine salt

3 large eggs

1 1/2 cups buttermilk

1 stick (8 tablespoons) unsalted butter, melted and cooled, plus more for the waffle iron

For the Chicken Tenders:

12 chicken tenders

2 cups buttermilk

Few dashes hot sauce, plus for serving

2 cups all-purpose flour

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon chili powder or cayenne pepper

Kosher salt and freshly ground black pepper

Canola oil, for frying

For the Syrup:

3/4 cups pure maple syrup

1cup softened butter

2 to 3 tablespoons bourbon whiskey (or 1 teaspoon bourbon extract)

For the waffles, combine the flour, baking powder, baking soda, sugar and salt in a large bowl.

In a second bowl, whisk the eggs until they are smooth, then whisk in the buttermilk and butter until the ingredients are combined. Add the wet ingredients to the dry ingredients and mix just until the batter comes together; there will be lumps. Cover the dough and let it sit at room temperature for at least 30 minutes and up to 1 hour.

Preheat the oven to 250 degrees. Set a baking rack over a baking sheet and place the baking sheet on the center rack in the oven. Preheat a waffle maker according to the manufacturer’s instructions and brush the plates with melted butter.

For each waffle, ladle about 1/3 cup of the batter onto the iron. Cover the batter with the lid and cook the waffle until it is golden brown and crispy, about 3 to 4 minutes. As you go, transfer the cooked waffles to the baking rack in the oven and hold them there while you fry the chicken.

For the fried chicken, while the waffle batter rests, place the chicken tenders in a resealable plastic bag. Add 1 cup of the buttermilk and the hot sauce, then seal the bag and marinate the chicken at room temperature for 1 hour.

In a medium bowl, combine the flour with the garlic powder, onion powder, chili powder or cayenne, 1 teaspoon of salt and 1/4 teaspoon of black pepper. Transfer half of the flour mixture to a second bowl. In a third bowl, put the remaining 1 cup of buttermilk.

Remove the chicken from the marinade and pat the pieces dry with paper towels. Sprinkle the chicken tenders with salt and pepper.

Heat 2 inches of oil in a high-sided skillet, preferably cast-iron, set over medium heat until it registers 360 degrees on a deep-fry thermometer. Working in batches to avoid crowding the pan, dredge the chicken in the first dish of seasoned flour, then dip the pieces in the buttermilk, letting the excess drain off, and finally dredge the chicken tenders in the second bowl of seasoned flour, tapping off any excess. Fry the chicken until it is golden brown on both sides and just cooked through, about 5 minutes. Remove the chicken to a paper-towel-lined plate and season it with salt.

For the maple syrup, bring the maple syrup and the softened butter to a boil in a medium saucepan set over medium heat. Stir in the bourbon whiskey or extract. Allow the syrup to simmer for 1 to 2 minutes until the flavors meld, and the syrup is warmed through.

To serve, put one of the waffles on a plate and top it with a fried chicken tender or two. Drizzle the chicken and waffles with the warm syrup, or with hot sauce or honey, if you desire.

I have to say while I have not had a lot of chicken and waffles in my lifetime, this was the best recipe I had tried. We all agreed that the waffle batter was fantastic, producing perfect waffles with an incredible flavor from the buttermilk and just the right amount of crunch. My waffle maker is a Belgian waffle maker, so the waffles were bigger, but you can cut them down to size if you like. The chicken tenders were the ideal size and portion for the meal, in my opinion. I always found a big piece of chicken with the waffles to be too filling, but the chicken tender was perfect. I liked the coating and double coating the pieces produced an excellent crust on the chicken. The syrup, which I got the recipe for from Food.com, was a nice touch to round out the meal. It was sweet and tasty, and this recipe makes a good portion of syrup, so you are likely to have some leftovers to use for another occasion. All in all, this was a good choice that makes a nice meal for dinner or brunch.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on March 1, 2017 in Brunch, Cooking, Dinner, Poultry

 

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The End of the Turkey in a Delicious Way – Turkey Rice Soup

Now that I have returned from visiting family for the Thanksgiving holiday and gotten caught up with some of the work I had to catch up on, I can get back to trying to do some blogging. Even though I did not cook Thanksgiving dinner at home this year, I still had some leftover turkey from a couple of the turkey meals I had tried out before Thanksgiving. With that in mind, I naturally had to come up with some different ways to use some of the turkey meat and the turkey stock that I had created with the carcass from the turkey. I have made potpie and open-faced turkey sandwiches in the past and even turkey salad but this seemed like a good opportunity to try to make a quick and easy soup. I found this recipe at Food Network for turkey rice soup that was simple, used basic ingredients and was put together very easily. This recipe assumes that you have not already made turkey stock with the leftover carcass and gives you instructions on how to do so but if you have a ready-made the stock you can simply skip over that step and get right down to making the soup.

Turkey Rice Soup

1 turkey carcass
2 stalks celery with leaves, coarsely chopped
2 carrots, coarsely chopped
1 onion, peeled and quartered
1 bay leaf
8 cups water
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
2 teaspoons dried thyme
2 cups chopped carrots
1 cup rice
2 cups chopped leftover turkey
1 cup frozen or leftover corn
3 tablespoons fresh parsley
Salt and pepper

In a large pot, combine the turkey carcass, celery, carrots, onion, bay leaf and water and bring the mixture to a simmer. Simmer the stock for about 2 to 3 hours over medium low heat. Strain and discard all of the vegetables and bones. Reserve the turkey stock.

In a separate large pot, melt the butter over medium heat and cook the onions until they are tender, about 4 to 5 minutes. Stir in the celery and the dried thyme. Stir in the carrots and rice and toss the ingredients to coat the rice. Stir in the turkey stock and bring the mixture to a simmer. Cook the soup until the vegetables and rice are tender about 12 to 15 minutes. Stir in the turkey, corn and the parsley. Return the soup to a simmer and season the soup with salt and pepper to taste.

That is all there is to this particular recipe. You can easily make use of everything you have right in your home and have the entire meal done in under thirty minutes. It produces a very flavorful soup that you can use as a meal all on its own. You could certainly add other vegetables to the soup if you have some that are left over or just prefer having different vegetables, such as broccoli, green beans, peas or just about anything else. You could also swap out the rice and use noodles instead if you want to make a turkey noodle soup, though you will not have to cook the noodles quite as long as you would the rice in order to get them tender. Soup always goes great with some homemade bread or biscuits if you have them or even your favorite store-bought variety. You could also have your soup with a sandwich or salad to make it a more complete meal with that is what you want.

That is all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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100+ Classic Thanksgiving Side Dish Recipes : Food Network

Sure, the turkey is the centerpiece of your Thanksgiving meal, but the side dishes you serve can really help the dinner shine and be what people remember the most about the meal. Choosing new, interesting or classic side dishes is easy when you take a look at over 100 different side dish recipes that Food Network provides for you. Check it out!

Source: 100+ Classic Thanksgiving Side Dish Recipes : Food Network

 

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Ina Knows What to do – Ina Garten’s Engagement Roast Chicken

It was great when Food Network actually concentrated on having cooking shows instead of all of the contests and reality shows that pretty much make up the network today. While it’s nice to go see some restaurants around the country and what they make, I would much rather see recipes and how to cook them. Other than watching Saturday or Sunday mornings, you are pretty hard-pressed to find a time when they actually have someone showing you how to cook something on television. That being said, when I am looking for a new recipe to use something specifically, I do often search Food Network’s website to see if they have anything interesting from when they actually did show cooking. Since I have made a lot of roast chickens, finding a different way to do it once in a while can be a challenge, but I found this recipe from Ina Garten for engagement roast chicken that was simple to do, used basic ingredients and produced great results.

Engagement Roast Chicken

1 (4 to 5 pound) roasting chicken
Kosher salt and freshly ground black pepper
2 lemons
1 whole head of garlic, cut in 1/2 crosswise
Olive oil
2 onions, peeled and thickly sliced
1/2 cup dry white wine
1/2 cup chicken stock
1 tablespoon all-purpose flour

Preheat the oven to 425 degrees.

Remove and discard the chicken giblets (or save them if you are planning to make stock with the carcass at a later time). Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters and place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss them with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.

Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover it with aluminum foil, and allow it to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.

Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle in the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.

While it is a pretty basic recipe, it is nice to have one like this to fall back on when you want to add the simple flavors of garlic and lemon to your dish. The chicken comes out cooked perfectly and the sauce that you can make from the pan drippings has fantastic flavor to it thanks to the lemons and garlic. If you didn’t want to use white wine (which I didn’t), you can substitute water or just use all chicken stock instead and it will work also. You do want to make sure you are using lemons that are nicely ripened because if they are not you may end up with a sauce that is a little bit bitter to taste. You can always try to even out with a little more stock to cut the flavor of the lemons. I served the chicken with mashed potatoes and Brussels sprouts, using a different sprouts recipe that I plan to post tomorrow that can be great for any poultry, especially as a side dish for Thanksgiving.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on November 11, 2016 in Cooking, Dinner, Uncategorized

 

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School Has Started! Time to Find Easy Dinners – Sheet Pan Sausage Supper

School started here last week for us so it was pretty busy as every tried to get back onto their routines of getting up early and starting the day, especially Sean. It is no easy task getting a 15-year old up and out of bed before 6 AM to get ready for school, but so far it has worked out just fine. Just as Sean gets back into his routine, it means that I have to try to get back into one myself. It means trying to get all my work done in the early part of the day so I can have more time to do things around the house, including getting dinner prepared each day. That’s why September (or really any month of the school year) is a great time to start pulling out those one dish meals. I have been making a lot of sheet pan suppers lately. They are easy to do, give you everything you want all in one pan, and make clean up a real breeze so I don’t have to spend a lot of time cleaning afterwards. Sheet pan suppers are ideal for just about anything – beef, chicken, fish, pork, turkey or even just vegetables – and it really all is a matter of timing everything right and chopping everything to a uniform size so all the ingredients cook at the same rate and are done at the same time. I came across this recipe from Food Network for a sausage sheet pan supper from Ree Drummond and thought I would give it a try.

Sheet Pan Sausage Dinner

1 pound trimmed whole Brussels sprouts
3 parsnips, cut into 1/4-inch slices
3 sweet potatoes, cut into wedges
2 red onions, cut into quarters
3 tablespoons olive oil
1/2 teaspoon dried sage
Sprinkle of kosher salt
Sprinkle of freshly ground black pepper
12 Italian sausages

Preheat the oven to 375 degrees. Add the Brussels sprouts, parsnips, sweet potatoes and onions to a baking sheet. Add the olive oil, sage, salt and pepper and toss all of the vegetables together so they are well coated with the oil and the spices. Prick the sausages with a fork and then put the sausages in and around the vegetables on the sheet pan.
Bake the mixture in the oven until the sausages are cooked through and the vegetables are tender and nicely roasted, about 40 to 45 minutes, turning the sausages about half way through the cooking process. Serve together on a platter.

That’s all there is to this recipe. I find pricking the sausages works well so that they don’t burst in the casings and let some of the fat run out to flavor the vegetables a bit more. While turning them half way through cooking might seem unnecessary, I like to do it so the sausages get nicely browned all over. You can also mix up the vegetables a bit at the same time you turn the sausages so you can get more even browning on them as well. Roasting vegetables is my favorite way to prepare them since I think they get better flavor this way. You can vary the mix of vegetables if you like, but you may want to stick to items that are a little bit thicker if you are cooking everything together so that the vegetables do not overcook and burn before the meat is done. Carrots would work pretty well here, along with vegetables like cauliflower, squash, fennel or beets.I actually used a couple of carrots in my recipe.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on September 12, 2016 in Dinner, One Pot Meals, Produce, Sausage, Vegetables

 

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It’s Getting Fishy – John Dory with Artichokes and Peppers and Pan Roasted Tiger Prawn Shrimp

Getting fresh fish in the summertime or really any time of year is a great thing, but finding really fresh fish can always be something of a challenge. I know the supermarkets in my area primarily have a very small selection of prepackaged, frozen fish. If I drive about 20 miles I can go to markets that have regular fish counters, but they do not always have the greatest selection to choose from. That is why I was so happy to learn that there is a real fish market right near my house now, Hudson Valley Seafood, that offers some fantastic fresh fish. They had been wholesalers in the area for many years, supplying restaurants in the region with their fish and have just recently opened a retail store. They get fresh fish daily so there is always something new to see. The store is great, with that fresh fish and not fishy smell that you like to see in a market and the prices are very reasonable. When we ventured over their for the first time a couple of weeks ago, they had some great selections, including John Dory fish and some truly immense colossal Tiger prawns. We decided to try a little of each, using a recipe from Food Network for the John Dory while using a quick recipe from Bait to Plate for the prawns.

John Dory with Artichokes and Peppers

Olive oil, to saute
1 garlic clove, chopped
1/2 onion, small diced
1/2 carrot, small diced
4 artichoke hearts, diced
3 (3-pound) whole John Dory fish, scaled, eviscerated, and filleted with the skin on
2 ounces white wine
3 ounces chicken stock
1 pepper of your choice, minced
1 teaspoon ground coriander seed
1/2 lemon, juiced

Saute the garlic, onion, carrot, pepper, and artichoke hearts in the olive oil in a  saute pan set of medium heat until the vegetables just begin to brown and soften, about 5 minutes. Deglaze the pan with white wine and chicken stock. Simmer the mixture for about 30 minutes, until the vegetables are fork tender.

After cooking the vegetables , puree about half of the mixture in the blender. Add the pureed half back to the mixture and stir to combine.

Season the fish fillets with salt and coriander. Heat the olive oil in a nonstick saute pan set over medium heat. Carefully place the fish fillets in the pan, flesh side down, and cook the fish until it is lightly browned, about 3 minutes. Turn the fillets over and cook until the skin is crispy and the fish is cooked through and no longer translucent, about another 2 minutes. Remove the fillets from the pan and set them aside. Deglaze the pan with lemon juice. Add the lemon juice to the artichoke mixture and stir well. Serve the fish with the artichoke mixture on the side.

Pan Roasted Tiger Prawns

2-3 U-3 Colossal Tiger Prawns

2 tablespoons olive oil

1 clove garlic, minced

1 teaspoon chili powder

2 teaspoons chopped fresh parsley

Kosher salt and freshly ground black pepper

Lemon, for serving

To clean the tiger prawns, remove the head of the prawns (be careful, they have a very sharp horn on the front), but leave the chest plate and legs on the shell in tact. Split the pawns down the back with a sharp knife and thoroughly clean out the intestines (think of it as deveining a shrimp, just on a much larger scale). Rinse the prawns thoroughly and place them in a large bowl. In a small bowl, mix together the olive oil, garlic, chili powder and fresh parsley. Pour the marinade over the prawns and toss them until they are well coated. Cover the bowl and place it in the refrigerator for 1 to 2 hours.

Preheat a grill a pan over medium-high heat. Sprinkle the prawns with salt and pepper and add the prawns to the pan and allow them to cook until they begin to turn pink and the shell looks nicely roasted, about 2 to 3 minutes. Turn the prawns and cook them on the opposite side, about 2 to 3 minutes more or until the prawns are cooked through and pink. Serve the prawns with lemon wedges, if desired.

The John Dory was a very mild fish that tasted wonderful. The mix of the artichokes and peppers were a nice compliment to the fish itself. If you want a fish that is not going to taste fishy and is a firm but delicate white fish, this could be for you. They went very nicely with some rice pilaf and corn on the cob. The Tiger prawns are something of a treat, since they can be quite expensive. The best way I can describe them is that it is like eating a lobster tail. The meat is very similar and has wonderful flavor to it. We cut them up and shared 2 of them among us and it was more than enough. Make sure you clean them out well when you go to devein them as it is a large amount to remove and you do need to be careful handling them. These would be great on the barbecue as well as the grill pan and cooking them in the shell is the best way to go.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

 

 
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Posted by on August 8, 2016 in Cooking, Dinner, Grilling, Seafood, Uncategorized

 

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Whipping Up Some Whiskey Glazed Steak with Grilled Potatoes

If you are a meat-eater then steak is probably at the top of your list of foods that you love to have for dinner. We love steak in our house and while we each seem to have our favorite cuts (Michelle loves New York strip, Sean likes London broil and I like Rib-Eye) just about any type of steak can do really well for a meal if it’s prepared correctly. The big problem with steak of course is that it tends to be very expensive. I try to get it on sale when I can and make the most of some of the less-expensive, lower cuts of meat and make them work, which is why London broil can be such a great choice. If you prepare it right it can be just as tender as any other steak and it costs much less than what you will pay for tenderloin, rib-eye, strip steak or sirloin. Very often when I see steak recipes that I really like I look for ways to adapt it for lesser cuts of beef. That is what I did with this recipe from Guy Fieri of Food Network. The original recipe calls for flat-iron steaks, which can be kind of pricey around here. I decided to give it a try with a London broil I got on sale instead to see how it would come out. Also, since I don’t have a grill to cook everything outside, I had to break out my trust cast-iron grill pan for this one. I think it did just fine.

Whiskey Glazed Steak with Grilled Potatoes

1/2 cup whiskey, such as Jack Daniels ( I used Maker’s Mark myself, but whatever you have is good)
1 tablespoon brown sugar
Kosher salt and freshly ground black pepper
1/4 cup olive oil
4 cloves garlic, smashed
Four 8-ounce flat-iron steaks, filet mignon steaks or other cut of steak ( I used a 2 pound London broil)
1 1/2 pounds Yukon gold potatoes
2 tablespoons chopped fresh chives
1 teaspoon white wine vinegar

If you are cooking on a grill, pre-heat a grill to medium-high heat. Whisk together the whiskey, brown sugar, 1 1/2 teaspoons of salt and 1 teaspoon of pepper until the sugar and salt are dissolved. Stir in 2 tablespoons of the oil and the garlic. Add the steak, turn a few times to coat the steak with the marinade and let it stand at room temperature for 20 minutes.

Meanwhile, quarter each potato lengthwise to form wedges and put them in a medium pot. Cover the potatoes with cold water to cover by 1-inch and add salt until the water tastes like sea water. Bring the water to a boil over medium-high heat, reduce the heat to medium and simmer until the potatoes are tender but not falling apart, about 15 minutes. Drain the potatoes well and toss them with 1 tablespoon of olive oil.

Remove the steak from the marinade and pat it dry with paper towels. Pour the marinade into a small pot and bring it to a boil. Boil the marinade for 2 to 3 minutes until it is slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak.

Grill the steaks until an internal temperature on an instant-read thermometer reads about 130 degrees F, 3 to 4 minutes per side, brushing with the boiled marinade several times in the last few minutes of grilling time. If you are cooking the filet mignon steaks or another cut of steak , you will need to increase your cooking time to account for the thicker cut of the meat. For the London broil, I cooked it for about 6 to 7 minutes per side. Transfer the steak to a large plate to rest for 5 to 10 minutes. While the steaks grill, add the potatoes to the grill and grill until they are well-marked and crispy, turning to grill all sides, about 5 minutes total. Transfer the potato wedges to a bowl.

Toss the grilled potatoes with the remaining 1 tablespoon of olive oil, the chives, vinegar and salt and pepper to taste. Remove the garlic cloves from the remaining glaze and serve it drizzled over the steaks with the potatoes on the side.

Since I used my grill pan, I did the steak first and while it rested I put the potatoes on to grill them up. The glaze for the steak is a little on the sweet side and there is definite dominant flavor of the whiskey so if that’s not your thing the glaze might not be for you. However, I loved the flavor it imparted onto the steak and everyone else seem to really enjoy it as well. The potatoes were the big hit, with all of them getting gobbled up right away. The London broil worked out quite well with this dish so I think you could easily substitute in whatever cut of steak you prefer here to fit the recipe. I served it with some fresh green beans, sautéed onions and corn on the cob to round out the meal.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on July 7, 2016 in Beef, Cooking, Dinner, Grilling, Potatoes

 

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