Archive for Breakfast

Southern Chicken & Waffles

This is my take on the southern specialty of Chicken and Waffles.

This is a yummy weekend special breakfast for your family!

Chicken & WafflesIngredients
• 12 Chicken Wings
• ½ cup Flour
• ½ cup Shore Lunch
• 2 eggs
• 1 cup Milk
• 2 squirts Sriracha
• Salt & Pepper to taste
• Garlic Salt
• Honey (optional)
• Canola oil for frying
• Your favorite waffle recipe
Directions for the Chicken Wings

Whisk eggs, milk and sriracha. Place chicken wings in mixture and marinate for 30 minutes in refrigerator.
Mix flour, shore lunch and salt and pepper. Set aside.
Preheat oven to 325°. Heat canola oil to 350°. Remove chicken from mixture and dredge in the flour mixture. Fry until chicken wings are browned.
Move chicken wings to paper towel to remove excess oil. Sprinkle with garlic salt and pepper and bake for 15 minutes. Squeeze the top of chicken wings with honey and bake for an additional 5 minutes.
Prepare waffles. Serve with butter and maple syrup.

Apple Baked French Toast

Ingredients

 BATTER:

  • 1 12 to 14 ounce loaf Challah Bread, cut into cubes
  • 6 large eggs
  • 1 cup milk
  • 2 cups low fat organic plain yogurt
  • ½ teaspoon sea salt
  • ¾ teaspoon brown sugar
  • 1.5 teaspoons vanilla extract
  • 1.5 teaspoons ground cinnamon
  • 3 tablespoons maple syrup, divided
  • non-stick cooking spray for casserole 9×13 casserole dish

APPLES:

  • 1 cup peeled and diced apple (1 to 2 apples, depending on size) I used Gala
  • 1.5 teaspoons ground cinnamon
  • 2 tablespoons brown sugar

 

TOPPING:

  • 2 tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • pinch sea salt

 

Instructions

  1. Cube Challah
  2. Spray 9 x 13 Pyrex baking dish with non-stick cooking spray.
  3. Using whisk, beat eggs in a large glass bowl.
  4. Add in Milk, Yogurt, sea salt, brown sugar,  1.5 teaspoons of vanilla extract, 1.5 teaspoons of cinnamon and 3 tablespoons of Maple Syrup. Stir until well combined and set aside.
  5. Peel and dice apple(s).
  6. Toss with 1.5 teaspoons ground cinnamon and 2 tablespoons brown sugar.
  7. Combine remaining 2 tablespoons date sugar, ½ teaspoon cinnamon and pinch of sea salt in a small dish.

 

ASSEMBLE:

  1. Toss cubed Challah into batter and gently fold until completely moistened. Gently stir in cinnamon and date sugar coated apple pieces.
  2. Pour into casserole dish and evenly sprinkle with topping.
  3. Cover with saran wrap and refrigerate overnight.

 

COOK:

  1. Preheat oven to 350°. Immediately take casserole out of refrigerator, uncover and let sit out while oven heats up.
  2. Bake for 45 minutes. Let cool for 10 minutes. Serve with Maple Syrup and Enjoy!