STACKED CHICKEN AND WAFFLES

Sometimes I think I even surprise myself.  This is such a wonderful breakfast you'll definitely want to do it again.  The combination of flavor with the crispy crunch will definitely leave you satisfied.  Don't think of it as just a breakfast dish.  It is a wonderful dinner or Sunday Brunch also.

This recipe makes one serving so adjust accordingly.


1 Waffle prepared as directed, or substitute one frozen waffle
1 Cup Canola oil
1 Small white potato shredded, or substitute one frozen hash brown
1 Small egg
2 tablespoons milk
Salt and Pepper to taste


Heat oil in skillet.  Shred potato and place in hot oil leaving in a round patty.  Sprinkle with salt and pepper cooking seven to ten minutes on each side until brown and crispy.  While potatoes are cooking toast waffle in toaster until brown. 

Place waffle on a plate and top with crispy hash brown.  Whisk one medium egg with 2 tablespoons milk.  Pour egg in still hot skillet.  Gently fold egg forming a single patty turning until cooked through.  Top with Shredded Chicken Gravy (see below).    Sprinkle with salt and pepper if desired.

Shredded Chicken Gravy

1 1/2 Fresh Baked Chicken (canned does not work)
1 Cup Chicken broth from baked chicken
1/4 Teaspoon of each
    salt
    pepper
    onion powder
    garlic powder
1 Tablespoon cornstarch
1/4 cup cold water

Mix first six  ingredients in a sauce pan stirring well.  Bring to a full boil.  Mix cornstarch and water until smooth.  Add to chicken and stir until thick.

MEXICAN CHICKEN AND RICE

What a delicious and economical dish!  But, isn't that the way dinner should be.  So darn easy and tasty too.  This dish serves four.  I used the leftovers to make a soup for lunch.  Just don't forget to add the flour torillas.





1 Pkg 8 chicken legs and/or thighs
1/2 cup Infused Olive Oil (see recipe below)
Uncle Chris's seasoning (by Fiesta)
Chili powder

2 1/2 Cups uncooked rice
1 1/2 cup water
1 cup Mild or Medium Salsa
2 TBS chili powder
1 TBS Uncle Chris's seasoning (by Fiesta)
Salt and Pepper to taste
2 cups frozen peas

Coat each piece of chicken with infused olive oil (below). Pour remaining oil in electric. Sprinkle chicken with Uncle Chris's and Chili Powder.  Place chicken in electric skillet and brown about 10 minutes on both sides.  When brown and crisp remove from skillet.

Add rice to skillet and stir until rice looks almost white.  Add water, salsa, peas and seasoning.  Return chicken to skillet, cover and simmer checking, but not stirring occassionaly.  Add additional water if rice begins to look dry.  Rice should be done and ready to serve in 20 minutes.


INFUSED OLIVE OIL

3 cups extra virgin olive oil
1/8 cup each
      diced onion
      minced garlic
      drued chili pequin finely ground
Place all ingrediens in a covered jar.  Let set at least 24 hours before using. 

SUNDAY BRUNCH CHICKEN CASSEROLE

Sunday's are made for relaxing and spending time with family.  That is why this is such a perfect Sunday Brunch casserole. So easy, and so tasty the whole family will enjoy a savory combination of flavors.  I serve with warm Buttermilk Biscuits or fresh garlic toast.  This recipe will serve a family of 4

 

2 Chicken Quarters

 

Sprinkle salt and pepper on each chicken quarter and back in oven for 1 1/2 hours at 350 or until done and tender.  The slower the chicken is baked the juicer it will be.  When done remove from oven and cool for at least 30 minutes. Remove all meat from the bones.

 

Tip:  In a hurry by a roasted chicken from your local supermarket.  This recipe will not work with canned chicken.

 

2-6oz packages Uncle Ben's Long Grain and Wild Rice

2 1/2 cups water (more if needed)

Roasted chicken removed from leg quarters

2 cups chopped brocolli

1/2 cup chopped red bell pepper

1/2 cup chopped green onion

1 cup thinly sliced baby carrots

2 large cloves of garlic minced

1/2 Tbs fresh basil

1/2 Tbs fresh thyme

Dried bread crumbs

Shredded Asiago cheese

 

Spray a 9x13 baking dish with cooking spray.  Place all ingredients into casserole pan and mix well.  Place in 350 oven.  Check dish every 10 to 15 minutes and add more water if dish is dry and rice is not done.  Once rice is cooked and vegetables are tender, 45 minutes to an hour, add toppings:

TOPINGS:

Dried bread crumbs coursley ground.  I used a mixture of cornbread and Italian seasoning.  Place back in oven and broil for 2 to 3 minutes until brown.  Turn oven off. Top casserole with shredded Asiago cheese and place back in warm oven for 1 to 2 minutes until cheese is melted.

 

LUSCIOUS TOMATO BASIL SOUP

I know  I've said it many times, but it's worth repeating.  One of the best motivators for gardening is having the ability to create delicious, healthy dishes with my own fresh organic crops.

I've always been a big fan of tomato soup.  I also enjoy using my fresh tomatoes to create and can sauces and soups.  My daughter persuaded me to branch out and add fresh herbs to my gardening.  So, wala.  It's only natural to make a creamy, delicious Tomato Basil Soup.

Makes 2 bowls

3 lbs ripe red tomatoes.  It doesn't matter what tomato, but the sweeter the better
2 tbs fresh dried sweet basil
3 cloves fresh garlic
1/4 cup chives
2 cups soy milk (or 1% milk) your choice
Salt and Pepper to taste
Dash of Oregano
Go Veggie or Kraft Parmesan sprinkles.

Bring whole tomatoes to a rapid boil for 15 minutes in a large pot.  Remove tomatoes from pot saving water.  Gently peel away the loosened skin.  Once all tomatoes are peeled chop and place themn in a blender.  Add basil, garlic and chives to blender.   Blend mixture on high for 3-4 minutes or until creamy. 

Add soup mixture back to pot with 1 cup of the water and 2 cups of milk.  Add salt and pepper to taste.  Simmer on slow heat until soup has cooked down and is no loner runny.  Garnish with oregano and Go Veggie paremsan sprinkles or Kraft parmesan sprinkles.

AMAZING GUMBO

Why is its perfect time for Gumbo? The weather is turning cooler and just about everything you'll need to make your dish complete just might be fresh out of the garden. Most important it's delicious comfort food any time! This recipe serves 6 with plenty of room for leftovers for tomorrows lunch.

6 chicken thighs

2 links spicy summer sausage  sliced

3 cups medium shrimp peeled and cleaned

3 large tomatoes

3 cups sliced okra

1 medium onion

2 cups chopped mushrooms

2 small jalapeno

3 large garlic cloves

1 8oz can tomato sauce

1tsp fresh cilantro

1tsp fresh basil

 1/2 cup chili powder

Salt and pepper to taste

1 14oz package of white rice

Boil chicken thighs for one hour in a stock pot. Remove from pot and set aside to cool saving chicken broth.

Dice tomatoes and add to chicken broth. Slice okra and dice three remaining vegetables.  Add to chicken broth along with crushed garlic. Simmer on medium heat for at least 30 minutes or until okra is tender but not completely cooked and falling apart.

Remove chicken from bones and loosely shred the meat leaving large pieces. Add sliced sausage, tomato sauce, cilantro, basil. Chili powder, salt and pepper.  Cover and simmer on low for an  additional 15 minutes. After fifteen minutes add cleaned shrimp. Simmer for 10 minutes.

GRILLED SQUASH CASSEROLE

Anything that I can cook on the grill will go on the grill.  I love keeping the outdoors where it belongs and minimizing the cleanup.  Sometimes it pays to get very creative.  But it will always turn out good, and worth the effort.  This tasty dish was so good I just know I will do it again.  Serves 4 to 6 depending on how much you are willing t share.



2 medium yellow squash
1 small white onion
2 tablespoons Fiesta Uncle Chris's Seasoning
2 tablespoons garlic powder
1/2 cup sour cream
1/4 cup water
1 1/2 tablespoon corn starch
1 cup Panko bread crumbs
1 Cup shredded Asiago Cheese

Slice squash and onion.  Alternate 2 separate layers of each in a grill safe pan that has been sprayed with non stick spray.  Sprinkle the top of each layer with Uncle Chris's Seasoning and garlic powder.  Whisk together sour cream, water and corn starch in a bowl.  Pour liquid over squash and top with bread crumbs.  Place on the top shelf of a medium grill for approximately one hour.  Open and test squash.  If tender top with cheese (if not cook a little longer).   Sprinkle with cheese and cook uncovered for an additional five minutes.  Let cool for ten minutes before serving (allowing the brother to fully set).

BREAKFAST QUESADILLA

1 large white potato

8 slices of bacon
10 oz spicy pork sausage
4 large eggs
¼ cup milk
 Kosher salt and Ground pepper to taste
1 Tablespoon onion powder
1 Tablespoon Garlic Salt

2 cups shredded fiesta blend cheese

4 burrito size flour tortillas

Salsa and Sour Cream

 

Dice potato into bite size pieces and place in large skillet with one teaspoon of oil.  Cook on medium heat for approximately 15 minutes until they begin to turn golden brown.  Slice bacon into pieces and cook with potatoes until crisp.  Remove from skillet and drain but do not discard bacon grease.  Brown sausage in same skillet.  Once sausage is brown return potato and bacon to skillet and remove from stove.  Whisk egg, milk, salt, pepper, onion powder, and garlic together in a mixing bowl.  Return about 1/8 cup of bacon grease to skillet with potato and meat.   Pour egg mixture in skillet and turn heat to medium.  Once egg begins to set rotate a spatula around the edges lifting slightly allowing liquid to drain beneath the cooking egg.  This allows the egg to become fluffier.   Once as much egg as possible has been rotated gently kneed the egg over several times, flipping when possible.  When egg is done and no more liquid is visible remove from stove.

Heat a griddle (I use my breakfast griddle) on high.  Let warm for at least 5 minutes and turn to a medium heat.  Place one tortilla on the hot griddle.  Layer ½ of the shell with shredded cheese, covering generously.  Place ¼ of the egg mixture on top of the cheese and cover with another generous portion of shredded cheese.  Place the other ½ of the tortilla over the egg and cheese.  With a spatula flatten quesadilla as much as possible without losing any of the filling.  Once bottom of shell has become brown and crisp flip and allow other side to become brown and crisp.  Remove from heat and let stand for five minutes so cheese is slightly cooled.  Cut into four pieces.  Serve with sour cream and salsa.

Repeat process for remaining three tortillas.