Categories
Featured Lunch Main Dishes Recipes

Sweet and Spicy Chicken and Waffles

Chicken and Waffles from www.jasonscooking.com

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On our recent trip to Walt Disney World, Michael and I decided to try the waffle sandwiches at Sleepy Hollow Refreshments. This place is a small counter-service joint in the Magic Kingdom that is on the Liberty Square side of the castle – it’s easy to miss so keep an eye out for it. We learned of this place from a WDW Radio Podcast and were pretty excited to try it. The great thing about having an Annual Pass is that you get to try hidden places like that because you’re not in a huge rush to do everything.

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Disney Chicken and Waffles

We both got the Sweet and Spicy Chicken Waffle Sandwich and, other than the fact that it’s more of a taco than a sandwich, it was fantastic! The Disney version is a waffle, fried chicken breast in a sweet and spicy sauce, arugula and cole slaw. The combination of Disney Magic, simple ingredients, and a straightforward presentation made the Sleepy Hollow Sweet and Spicy Chicken Sandwich a prime candidate for the blog.

The RecipeRecipe
Sweet and Spicy Chicken and Waffles
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • For the Waffles
  • 3 Eggs
  • 1 ½ Cups Buttermilk
  • ¾ Cup Butter, Melted
  • 1 ½ Cups All-Purpose Flour
  • 2 tsp Baking Powder
  • ¾ tsp Baking Soda
  • ½ tsp Salt
  • 2 Tbs Sugar

  • For the Toppings
  • 3 Cups Bagged Cole Slaw Mix
  • ¼ Cup Prepared Cole Slaw Dressing
  • ½ Stick Butter
  • 1 Tbs Siraccha
  • 2 Tbs Orange Juice
  • ¼ Cup Maple Syrup
  • 8 Fried Chicken Tenders (I get them from the deli at my grocery store)
  • 1 Green Apple, Cored Sliced
Instructions
  1. Make the Cole Slaw – Toss the cole slaw mix and dressing together in a large bowl and set aside.
  2. Make the Chicken – In a small sauce pan, melt the butter, siraccha, orange juice and syrup over medium heat. When the butter has melted and the glaze has warmed through, remove from heat. Using a large bowl, toss the cooked chicken tenders with the glaze and set aside.
  3. Make the Waffles – Preheat your waffle maker and spray it with non-stick cooking spray. In a large bowl, beat the eggs, buttermilk, and melted butter together using a fork. Add all of the dry ingredients at once and mix just until everything is combined. The batter should be about as thick as pancake batter (flowey but not soupy). If it’s too thick, add some milk to thin it a bit. Follow the manufacturer’s instructions to make your waffles.
  4. WAFFLES ASSEMBLE! – Stack the ingredients thusly: waffle, 2 chicken tenders, apple slice(s), cole slaw.
Tips and TricksTips and Tricks

Overcook your waffles just a bit to help them stand up to the tasty toppings of this tasty treat.

Feed the FreezerFeed the Freezer

Can I use frozen chicken fingers and frozen waffles for this recipe? Yes you can. Look for home-style or Belgian waffles for the base and then simply whip up a batch of the glaze, toss the chicken, mix up the cole slaw and dinner’s ready! It won’t taste quite the same but it should satisfy your craving.

Fun FactsFun Facts

A lot of people associate Chicken and Waffles with the south but recipes for this unique combination are nowhere to be found in old southern cook books. 1930’s Harlem is who we have to thank for the chicken and waffles we enjoy today.

Categories
Appetizers Featured Recipes

Buffalo Chicken Dip

Temperature375°Time30 mins

buffalo chicken dip

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Lisa and I had this dip for the first time at Jocks and Jills at CNN Center in Atlanta. As I recall, neither of us liked it all that much the first time we had it but we kept ordering it and were surprisingly upset when they took it off the menu. After some trial and error, Lisa came up with a recipe that replicated the Jocks version and now it’s a favorite among our friends and family at parties.

This Buffalo Chicken Dip embraces everything you love about wings (spicy, chickeny, ranchy), eschews everything you hate about them (messy and boney), and adds Frito’s Scoops! It’s the perfect party food so invite your friends over for the next sports game and give it a try.

My version of the recipe is below and Lisa’s version is in parentheses beside it.

The RecipeRecipe
Buffalo Chicken Dip
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizers
Ingredients
  • 8 oz Cream Cheese, Softened
  • 1 Cup Buffalo Wing Sauce
  • 1 Cup Ranch Dressing (Lisa uses Blue Cheese Dressing)
  • Meat of a Whole Chicken, Cooked and Shredded (Lisa cooks and chops up 4 boneless skinless chicken breasts)
  • 1 Cup Mozzarella Cheese, Shredded
  • Fritos Scoops and Celery Sticks for Serving
Instructions
  1. Preheat the oven to 375
  2. Mix the cream cheese, buffalo sauce, and ranch dressing together.
  3. Fold in the shredded chicken and pour the mixture into an 8” x 8” glass casserole dish that has been sprayed with non-stick cooking spray.
  4. Sprinkle the shredded mozzarella over the top of the dip and cook in the oven for 30 minutes until the dip is bubbly and the cheese is melted and slightly browned on top.
  5. Let cool for at least 15 minutes before serving with Fritos Scoops and celery sticks.
Tips and TricksTips and Tricks

If you want to make your BCD spicier, add more buffalo sauce! Don’t go too crazy or you’ll turn the dip into soup.

Feed the FreezerFeed the Freezer

You can mix this up a day or two in advance of serving and store it in the refrigerator before cooking. If you want to mix it even further in advance, use a foil pan instead of a glass casserole dish and store it in the freezer for up to 3 months. Thaw in the oven overnight and cook as normal.

Fun FactsFun Facts

There are many different origin stories for Buffalo wings but they were definitely first served in Buffalo, New York by Teressa and Frank Bellissimo.

Categories
Featured Jason's Favorites Main Dishes Recipes

Slow Cooker Jambalaya

TemperatureLowTime8 – 10 hours

slow cooker jambalaya

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Jambalaya is the creole cousin of paella. This spicy slow cooker version is based off of the Colleen’s Slow Cooker Jambalaya recipe that can be found on most of the recipe sites with a couple of tweaks. I’ve been making this jambalaya for years and it’s definitely the best recipe I’ve ever found.

My version of this Slow Cooker Jambalaya recipe is spicy and the perfect answer to a cold winter day. You can throw everything together in a few minutes, put it in a slow cooker, and soon you’ll be enjoying warm and tasty comfort food.

The RecipeRecipe
Slow Cooker Jambalaya
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Mains
Ingredients
  • 1 lb Boneless Skinless Chicken Thighs, Cut into 1” Cubes
  • 1 lb Andouille Sausage, Sliced and Halved into Half Moons
  • 2 Celery Stalks, Diced
  • 1 Medium Onion, Diced
  • 1 Green Bell Pepper, Diced
  • 28 oz Can Diced Tomatoes with Juice
  • 1 Cup Chicken Broth
  • 2 tsp Parsley
  • 2 tsp Oregano
  • 2 tsp Tony Chachere’s Creole Seasoning
  • 1 ½ Cup Long Grain White Rice, Uncooked
Instructions
  1. Combine all ingredients except for the rice in a slow cooker and cook on low for 8 – 10 hours
  2. When ready to serve, place a colander over a large bowl and strain the liquid from the slow cooker. DO NOT DISCARD THE LIQUID.
  3. Measure the liquid to make sure you have approximately 3 cups. If you don’t have 3 cups, add chicken stock or water until you do.
  4. Bring the liquid to a boil in a pot over high heat.
  5. Once the liquid boils, stir in the uncooked rice, reduce heat to low, cover and cook for 20 minutes or until the rice is tender.
  6. Thoroughly mix the rice with the reserved sausage, chicken and vegetables and serve.
Tips and TricksTips and Tricks

I don’t add shrimp to this recipe because it’s very easy to overcook the first time around and will definitely overcook when you reheat it. If you want to add shrimp to the mix, cook it separately and stir it in when serving.

Feed the FreezerFeed the Freezer

This is a great freezer meal! Just combine all the ingredients except for the rice in a gallon-sized zip top bag and freeze. The night before you are ready to cook it, remove the bag from the freezer and thaw in the refrigerator. Place in the slow cooker in the morning and come home to delicious jambalaya!

Fun FactsFun Facts

People often get jambalaya and gumbo confused so here the difference between jambalaya and gumbo. Jambalaya is normally tomato based and the rice is cooked in the stock to make one big mixture. Gumbo is based on a roux and served as a soup with the rice on the side.