Chicken and Waffles

Chicken and Waffles

Sports, they’re great am I right? Balls, and grass, and catching things, boy oh boy great! Super Bowl is around the corner and it’s time to get your snack line up in order! Like any sports event, I’m in for the food. Oh, you too? Well, look no further. I have just the right snack for you. What’s better than chicken and waffles while watching sports? Go team!


2 Chicken Cutlets
1 c. Self Rising Flour
1/2 tsp. Pepper
1 Egg
A few dashes of Tabasco

1/8 c. Honey
1/8 c. Maple Syrup

2 c. All Purpose Flour
1 1/2 c. Milk (I used Almond Milk)
1 Egg
1/2 tsp. Baking Powder
1 tsp. Vanilla
1 c. Sugar
1/4 tsp. Salt

Preheat the oven to 350 degrees.

Cut the chicken into two inch strips. In a small bowl, beat 1 large egg and mix in a few dashes of Tabasco sauce. On a flat dish, pour the self rising flour. Begin by coating the chicken in egg and then with flour. Place on a parchment paper lined baking sheet and bake for 15 minutes.

While the chicken is cooking, mix together the honey and maple syrup. Once the chicken is done baking, brush on the honey and syrup mixture and bake for another 5 minutes.

Next, it’s waffle time! The best part of any day. Whisk together all the dry ingredients (flour, baking powder, sugar, and salt). In a separate bowl mix together the milk, egg, and vanilla. Add the wet ingredients to the dry and thoroughly stir together.

Pour the batter onto a hot waffle iron and cook the batter just until it sets. The waffles will look pale in comparison to a regular waffle but still sturdy. Using one waffle, push it into the tin until it forms a cup. Bake at 350 degrees for about 15 – 20 minutes, or until the tops of the waffles begin to turn brown.

Allow the waffle up to cool slightly before serving. Place 2 or 3 pieces of chicken in each waffle bowl and drizzle with maple syrup and sprinkle with bits of bacon. Don’t forget to spice it up with a little more Tabasco sauce!

Salad Pizza

There is no wrong time for pizza. It is a staple in today’s society, and a treasured family meal. I’m a huge lover of traditional pizza but, why not mix it up next pizza night? Warm crisp dough, topped with deliciously seasoned romaine lettuce is a great idea for dinner.

Salad Pizza

Dough Ingredients:

1/2 c. Warm Water
5 tsp. Yeast (2 Pkgs)
1/2 tsp. Sugar

4 c. Flour
1 tsp. Salt
1 c. Warm Water
1 tbsp. Olive Oil

4 Cloves Minced Garlic

Salad Ingredients:

1 c. Shredded Chicken
2 Bundles Romaine Lettuce
1 tbsp. Dijon Mustard
1 tsp. Honey
1 Small Tomato
1/2 An Onion
Olive oil
Pepper to taste

Makes 2 pies

Prepare the dough earlier in the day or the night before. Begin by proofing the yeast. In half a cup of water place 1/2 teaspoon of sugar and 5 teaspoons of yeast. Allow the yeast to grow.

In a small bowl mix together 4 cups of flour, 1 teaspoon of salt, 1 cup of water, and 1 tablespoon of olive oil. Add the yeast mixture and knead until the dough becomes a smooth ball.

Put the dough into a large greased bowl and let rest in a warm place for about 20 minutes.

Once the dough has doubled in size, punch the ball down and divide into two. Wrap them in plastic wrap and refrigerate for at least 2 hours.

While the dough sits in the refrigerator, chop the romaine lettuce, onion, and tomato. Place in the a small salad bowl and dress with dijon mustard, honey, olive oil, and pepper. If you like the dressing sweeter, add a little more honey. You can also add some red pepper flakes if you want to spice things up. Add shredded chicken to the salad, and set it aside.

Preheat the oven to 480 degrees. Remove the dough from the fridge and roll the dough out on a floured surface. Be careful of over stretching the dough, it may cause a hole.

Drizzle the dough with olive oil, and season with minced garlic, parsley, and basil. Bake for 15 minutes or until the crust begins to brown.

Once the dough is out of the oven, it’s time to add the salad! Evenly divide the salad among two pie crusts.