Chicken A La King With Crisp Cheddar Cornmeal Waffles Recipes

Steps:

• In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
• Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
• Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
• Yield: 4 to 6 servings

Steps:

• In medium saucepan, melt butter.
• Cook celery in butter until tender.
• Add bouillon cube; crush with back of spoon.
• Stir in flour, salt, and poultry seasoning.
• Add milk all at once.
• Cook, stirring constantly, till mixture thickens and bubbles.
• Stir in lemon juice, chicken, pimiento, and pecans.
• Cook and stir until heated through.
• Spoon over hot waffles and garnish with additional pecans, if desired.

Steps:

• In a large bowl, combine the cornmeal, flour, sugar, baking powder, red-pepper flakes and salt and whisk well.
• In a medium bowl, beat the eggs well, then stir in the buttermilk, scallions and olive oil. Pour wet mixture into dry ingredients and whisk to combine.
• Heat the waffle iron according to the manufacturer's instructions and coat the iron with nonstick spray as needed. (Some waffle irons are nonstick and might not need to be sprayed or brushed with fat.) Ladle in about 3/4 cup of batter and heat until cooked through. Waffle doneness is similar to toast: For waffles with more than a few toppings and protein, cook until golden.
• Transfer cooked waffles to a large baking sheet. (The waffles can be made ahead, cooled and stored in the freezer. You can reheat them in the oven at 400 degrees for 5 minutes.)
• Top warm waffles with a piece of fried chicken or crispy tofu, if you like, along with maple syrup. Using a tea strainer, sprinkle with powdered sugar. Using a small melon baller, top with a scoop of berry jam and butter.

Steps:

• Preheat waffle iron.
• Set oven on low to keep waffles warm after they are cooked.
• Mix the dry ingredients together.
• In another bowl, mix the all the wet ingredients together including the melted butter.
• Pour the wet into the dry and mix just until they are combined.
• Lightly spray your waffle iron with non-stick and pour about 1/2 c.
• batter for each waffle.
• Cook until browned and crisp.
• NOTE: I like to serve these with maple syrup and citrus fruit sections, along with some browned breakfast sausages.