Chicken and Waffles

Another first. I've never made or had chicken and waffles. I had 2 chicken breasts that I had to use up. I barely ever use my waffle maker, probably because when I lived with my parents my mom wanted banana waffles every weekend. I kept making them, but eventually stopped wanting to eat waffles--for a long time.

So here is my version of chicken and waffles. Again, I used what I already had in my kitchen.

Chicken

• chicken meat (I used 2 breasts, but used whatever parts you want)
• bread crumbs (regular, panko, or crush something non-sweet like corn flakes)
• butter for frying
• spices: oregano, thyme, salt, pepper, cayenne, Cajun mix--mix into bread crumbs
• egg, whisked for batter to stick

Slice the meat into thin strips, dunk in egg, then in bread crumbs. Fry in hot butter.


Waffles

I made up this recipe because I wanted something plain to go with the flavourful chicken, but feel free to add savoury flavours.

• 1 cup flour
• 1 cup milk (I didn't have milk, so I diluted 10% cream with water)
• 2 tsps baking powder
• salt
• 1 egg
• melted butter for batter

Melt butter. Mix flour, baking powder, and salt. Whisk egg into milk, and add to dry stuff, then add melted butter. Use hand mixer. Pour batter into waffle maker, 1/4 - 1/2 cup per waffle, depending on your machine. I don't measure, just eyeball it. Once you make a couple you'll know the amount that won't overflow or leave too many holes. This made 8 rectangular waffles. You can halve or double the recipe, or whatever amount you need.

Enjoy!

Spaghetti and Meatballs

This was my first time making spaghetti and meatballs, because I was never a huge fan, but now I'm thinking that maybe I just never had a tasty enough version.

Here is what you'll need:
-pasta, I used a whole multi-grain pasta
-a can of tomato paste
-a can of plum tomatoes or fresh plum tomatoes, but fresh take longer to simmer down to sauce.  I found a can of Italian sodium free plum tomatoes at the market
-ground beef, or ground beef and pork
-rosemary, thyme, oregano, basil, I used fresh, if you're using dry, use less then fresh
-olive oil
-bay leaf
-fresh garlic
-a bit of onion (optional)
-s&p
-eggs
-red wine
-parmigiano reggiano
-bread crumbs or stale bread
-milk, I used (whipping) cream and a bit of water
NOTE: if you're using bread, then soak it in the milk, then add to meat.  Milk breaks down the meat.

Directions:
-Have a baking sheet ready, use parchment paper or a non-stick sheet.  Set oven to 350 F.
-Mix the meat, s&p, herbs, eggs, bread/ crumbs in a bowl with your hand.
-Mold small balls, about 1.5", by rolling between your hands, and place on baking sheet
-Bake for 45 minutes
You can fry your meat balls, but I find that too messy, and by baking, even if you're using lean meat, even more fat comes out on to the sheet.

For the sauce:
-Add some oil to a pot, add garlic, onion if using, simmer for a minute, add bay leaf, a sprig of rosemary, thyme, oregano, pepper, dry or fresh basil, but save some fresh for later.
-Add tomato paste, wine, and chopped plum tomatoes.  Stir, cover, and let simmer.
-When meatballs are done, add to pot with sauce.
-Boil spaghetti.
-Add fresh chopped basil to pot, and salt and pepper to taste.
-I used bowls, cause I had unexpected guests, and some of us ended up sitting on the sofa.
-Drain pasta, I like mine al dente, firm, but not too hard, because they will continue to absorb moisture from the sauce and keep softening.  Best way is to try your pasta after a few minutes, if it's soft on the outside with a firm centre, it's good, usually about 7-8 minutes, but this depends on the pasta.
-put some pasta on a plate, or in a bowl, ladle in sauce with meatballs, sprinkle with freshly cut basil and shaved parmigiano reggiano.
-Pour yourself a glass of red, sit back, and enjoy ;)

Of course I forgot to take photos of the final product, but here is one of the sauce simmering with the meatballs:

The whole multi-grain spaghetti: