chicken & waffles done southwestern style
first of all, i feel like such a slacker!! i haven’t posted in over a week, and i didn’t even get a soup up this past sunday!! i am however proud to say that i am done with my first term of graduate school! finals were last week, and let’s just say i was a one woman studying and test taking machine!
celebrations wednesday night left me curled up on the couch most of thursday, which meant i didn’t get a post done that day 😉 as for sunday’s soups… i worked this past sunday and then flew to utah for my first wedding dress fitting, which is this morning!!
when i got up yesterday morning, i informed my mom that i needed to make something to shoot and post so we decided that i would make dinner and they would have their neighbors over. she pulled out some of her southwestern cookbooks she keeps out here and the next thing i knew i was making three different things!
when i decided what to make, it seemed more like a southern meal – chicken & waffles with greens on the side, but the flavors involved are decidedly western, with cumin, cilantro, black beans, corn, and roasted peppers! i must admit, everything came out incredibly tasty, and i will definitely be making this meal again soon!!
there are four recipes to follow so hang with me! two are from red sage, contemporary american cuisine by mark miller. this book is beautiful, and includes several stories about the hardships and the people who first migrated west, and the traditions that followed. another recipe is from a taste of park city, past & present published by the park city education foundation and has recipes from local restaurants as well as the locals themselves. the last recipe i added in was a sauce for the waffles and chicken that turned out fabulously and was super simple!!
i hope this heavy dose of recipes helps make up for my slacker ways this past week and i promise to have a birthday cake for my sister up by the end of the week, and hopefully even some soup!!
southwestern oven-fried chicken adapted from a taste of park city, past & present
3-4lbs chicken pieces (skin on)
3/4 cup kettle brand potato chips
3 T cilantro
2 T yellow cornmeal
2 T walnuts
2 cloves garlic
1.5 t ground cumin
1/2 t dried oregano
1/2 t salt
1/4 t cayenne pepper
1 egg white
2 T dijon
1 T water
2 t honey
1/4 t pepper
preheat oven to 375. prepare two baking sheets with wire racks on top of them.
place chips, cilantro, cornmeal, walnuts, garlic, cumin, oregano, salt, and cayenne into a food processor and grind until there are fine crumbs. place the crumb mixture onto a baking sheet and set aside.
in a small bowl, mix together the egg white, dijon, water, honey and pepper thoroughly.
brush each piece of chicken with the egg white mixture, then roll each piece of chicken in the crumb mixture, then set each piece on top of the wire racks.
bake until golden brown and crisp and until a fork can be inserted with ease.
white & black bean waffles adapted from red sage
makes about 10
1 cup black eyed peas, rinsed
1 cup black beans, rinsed
2 T olive oil
2 cups buttermilk
3 eggs, lightly beaten
1 cup corn flour (gluten free) you can use regular flour here as well if you don’t need or want to be gluten free
1/2 cup cornmeal
1/4 t baking powder
1 t salt
1 t ground cumin
1 ear fresh corn kernels (cooked)
1/2 cup chopped scallions, green part only
place both beans in a food processor with the olive oil and puree until smooth. you may need to add more oil if the beans are getting stuck. put the bean mixture into a bowl and mix in the buttermilk and eggs until well combined.
in a separate bowl, combine the flour, cornmeal, baking powder, salt and cumin. stir in the bean mixture slowly until just blended. then fold in the corn and scallions and allow the batter to sit at room temp for about 30 minutes.
heat a waffle iron, spraying with nonstick cooking spray. use about 1/2 cup for each waffle, depending on the size of your iron. i cooked our’s for about 6 minutes total, but you can cook them however long you like until they’re done.
sauteed mixed greens with roasted peppers taken from red sage
1 large bunch red swiss chard
1 large bunch fresh kale (the non-curly kind if possible)
1 cup chopped sweet onion
2 T olive oil
1 fresh yellow bell pepper
1 fresh red bell pepper
salt & pepper
start by roasting the peppers. if you have a grill that is great – put them over high heat, turning them periodically until each side is black. if you don’t have a grill, you can also use a gas stove, placing them directly onto the stove over high heat. if you have electric, place them under your broiler in the oven and turn them as each side turns black. when the peppers are black, put them in a bowl and cover the bowl with plastic wrap. let them sit for at least 20 minutes, then while running them under cold water, peel off the black skins and remove the seeds from the insides. then dice up the roasted peppers and set them aside.
chop up the greens roughly, then heat a large skillet over medium high heat. saute the onion until soft, then add in the greens and cook until they are wilted. add in the diced peppers at the end and toss with a little more olive oil and salt & pepper to serve.
sour cream & honey sauce
1 1/2 cups sour cream
2 T honey
2 T chopped fresh cilantro
1/2 t salt
mix together the ingredients and serve with the waffles & chicken.