My Nanie would always make a delicious asparagus egg dish for her brunches. It was very thin and served cold. Since asparagus is in season in Ontario and I was in need for a quick dinner for last night a frittata was a great option. I used what I had on hand to fill my frittata.
“Brinner”, Breakfast-For-Dinner, or BFD is a fun option for last-minute dinner change-up and it is also very economical.
Sweet, savory, or both, Brinner options are simple, nutritious, and filling. Many recipes can be altered based on what you have available in your fridge and pantry: Just swap meat, veggies, fruit, cheeses, and herbs to make it work for you.
Eggs are one of the staples in my home kitchen pantry.
Always check out my Instagram @the5oclockrush to see my daily dinners photos.
Baked Eggs with Italian Sausage and Two Kinds of Potatoes Hash Browns
Makes 4-6 servings
I love my CUISINART CANADA Breakfast Central™ Waffle/Omelette Maker WAF-600C so I was searching for a savoury recipe for waffles that would put it to use. Chicken and waffles is a great southern classic and is a dinner I always wanted to try it on the family. 😉
There are many versions of this classic available on the web. My search began with a chicken that had the attributes of being “fried” but did not involve a molten pot of oil on my stove. And there are many recipes to cook chicken with a crispy crunchy skin that didn’t involve a deep fryer. But the thought of a Maple Gravy in this recipe that I adapted below had my taste buds curious.
Baked Fried 😉 Chicken & Pumpkin Cheddar Herbed Waffles with a Maple Gravy
Adapted from Oven Fried Chicken & Waffles with Maple Gravy
Baked “Fried” Chicken Ingredients:
- 1 cup buttermilk
- 1 whole chicken, cut into 6 pieces (breasts, thighs, legs)
- 1 cup all-purpose flour
- 1/3 cup cornmeal
- 1/2 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- finely chopped fresh thyme leaves
- Cooking spray
Place chicken and buttermilk in a container, cover and marinate in the refrigerator for at least 30 minutes.
Preheat oven to 425°F. Line a rimmed baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
Whisk together the remaining ingredients in a small bowl. Place this flour mixture in a paper bag or large sealable plastic bag. Place one piece of chicken in the bag and toss to coat. Shake off excess flour and place the chicken on the prepared rack. Repeat with remaining chicken pieces. Discard any leftover flour mixture and buttermilk marinade. Lightly coat chicken with cooking spray.
Pumpkin Cheddar Herbed Waffle Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1/2 cup unsalted butter, melted
- 1/4 cup of canned pumpkin puree
- 1 cup of grated cheddar cheese
- chopped fresh chives
- 2 large eggs
- Cooking spray, for waffle iron
Preheat the waffle iron to medium-high heat.
Maple Gravy Ingredients:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour or Robin Hood ® Easy Blend
- 1-3/4 cups chicken stock made from bones from chicken carcass
- Salt and pepper to taste
- 1/2 cup pure maple syrup
Make a roux.
Start by melting the 3 tablespoons of butter in a pan over medium heat.
When the butter melts and turns frothy, stir in the 3 tablespoons of all-purpose flour. You can use either a wooden spoon or a whisk.
As you continue to stir flour into the butter, you’ll see that a thick paste is forming stir constantly 2-3 minutes until flour turns golden brown. Slowly whisk in heated stock. Over medium-high heat, bring to a boil, stirring constantly until gravy thickens (about 10 minutes). Season with salt and pepper to taste, then stir in syrup. Reduce heat to low until ready to serve.
TO ASSEMBLE CHICKEN & WAFFLES: Cut waffles into halves or fourths. Stack waffle sections and top with chicken pieces then drizzle with copious amounts of maple gravy. Garnish with fresh chopped thyme and/or chives, if desired.