Cornbread Waffles with Spicy Chicken

First, buttermilk is 100% the best way to bread chicken.  I'm sold.

Second, these cornbread waffles are still so light and fluffy thanks to the beaten egg whites.

Cornbread Waffles with Spicy Chicken

Ingredients

For the chicken:

1/2 cup buttermilk
1 large egg
2 skinless, boneless chicken thighs (about ½ pound), cut into 1-inch pieces
1 cup panko breadcrumbs
1 tsp. kosher salt
1 tsp. black pepper
1/2 tsp. paprika
1/4 tsp. cayenne pepper
Vegetable oil, for frying

For the waffles:

1 1/2 cups all-purpose flour
1/2 cup cornmeal
1/2 cup sugar
1 Tbsp. baking powder
1/2 tsp. kosher salt
1 1/2 cups buttermilk
2 large egg yolks, plus 4 egg whites
1stick salted butter, melted, plus butter for serving
Sliced jalapeño peppers and spicy honey, for serving

Directions

Make the chicken: 

Whisk the buttermilk and egg in a medium bowl. Add the chicken and turn to coat. Combine the panko, salt, black pepper, paprika and cayenne in a second medium bowl. Using tongs, lift the chicken from the buttermilk mixture, shaking off any excess, and coat in the panko mixture. Place the chicken on a rack set on a rimmed baking sheet.

Heat 1 inch of vegetable oil in a large cast-iron skillet over medium-high heat until a deep-fry thermometer registers 365˚. (Reduce the heat slightly, if necessary, to maintain the oil temperature.) Working in two batches, carefully add the chicken pieces to the skillet and cook until golden brown, about 1 minute per side. Remove with a slotted spoon and place on a clean rack set on a baking sheet.


Make the waffles: 

Preheat a waffle iron. Sift together the flour, cornmeal, sugar, baking powder and salt into a medium bowl. In a separate bowl, whisk the buttermilk and egg yolks. Pour the buttermilk mixture into the flour mixture and stir gently until halfway combined. Pour in the melted butter and gently mix until combined.

In a separate bowl, beat the egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Gently fold the beaten egg whites into the waffle batter, stopping when there are still a few white streaks.

Lightly coat the waffle iron with cooking spray. Working in batches, scoop the batter into the waffle iron and cook according to the manufacturer’s directions until crisp. Top the waffles with butter, the fried chicken and sliced jalapeños. Drizzle with spicy honey.

Original link:

https://www.thepioneerwoman.com/food-cooking/recipes/a35889701/cornbread-waffles-with-spicy-chicken-recipe/

Spiced Chicken with Apricots and Raisins

This Moroccan-inspired dish is an delicious weekday meal. It was a huge hit at our house. Serve with couscous.

Spiced Chicken with Apricots and Raisins

Ingredients

8 pieces of bone-in chicken (legs and thighs, or whole chicken cut up)

1 teaspoon cumin
1 tsp coriander
1 teaspoon turmeric
1 teaspoon dried ginger
1 teaspoon paprika
Cooking oil
Salt and pepper
1 onion, chopped
3 cloves garlic, minced
1 1/4 cup canned chicken broth
1/4 tsp allspice
1/4 tsp red-pepper flakes
2/3 cup dried apricots, quartered
1/4 cup dark or golden raisins (or both)
1/4 cup chopped fresh parsley

Directions

Put all the chicken in a bowl and add 2 tablespoon of olive oil. Add all the spices to the chicken and mix it all until the pieces are all covered. Place the mixture in the refrigerator for about two hours. This step is optional but recommended to achieve a more flavorful chicken.

In a large deep frying pan heat 2 tbsp oil over moderately high heat. Cook the chicken until browned, turning, about 8 mins in all. Remove and set aside.

Reduce the heat to medium. Add the onion and garlic to the pan and cook until softened. Add the broth, allspice, and raisin pepper flakes. Salt and pepper to taste. Add the chicken, apricots, and raisins. Bring to a simmer, reduce the heat, and simmer the chicken until just done, about 20 minutes. Serve topped with parsley, accompanied by couscous.

Pork Chops in Garlic Mushroom Sauce

This garlic mushroom gravy is a simple and delicious accompaniment to these ribs.  We'd had a lot of potatoes lately, so we made brown rice as a side.  Plain pasta would also be delicious.

 

Pork Chops in Garlic Mushroom Sauce

Ingredients

2 pounds pork chops (bone-in or boneless)
Paprika

Onion powder

Garlic powder

Kosher salt

Ground black pepper

Vegetable oil

8 ounce sliced fresh mushrooms
4 cloves garlic, minced
1 teaspoon Dijon mustard

1/4 cup butter
1/4 cup all-purpose flour

2 cups beef broth

Directions

Mix paprika, garlic powder, onion powder, salt, and pepper. Season both sides of pork chop with seasoning mixture and set aside.

Heat a large skillet with oil over medium heat. Wipe each pork chop dry with a paper towel and sear in the pan until golden brown, about 2 mins per side. 

Remove pork chops from skillet and move to a 250 degree oven.  Allow to cook while preparing the mushroom sauce, until temp reaches 145 degrees.  Depending on the thickness, this may not take long. For thin chops, consider cooking in a 200 degree oven to slow cook time.

Meanwhile, reduce pan heat to medium, add mushrooms (and additional oil if needed), sprinkle with salt (or garlic salt), and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.

Add butter to skillet and allow to melt.  Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.

Return pork chops to the skillet and serve.

Original link:

https://www.allrecipes.com/recipe/269592/pork-chops-in-garlic-mushroom-sauce/