Who said you cant eat a churro and wings for breakfast or brunch?! This recipe kicks up the classic brunch plate and adds some fiesta to your Roscoe’s Chicken and Waffles or Waffle House. Get ready for a cinnamon sugar whirlwind! Shall we? Here is my recipe for Churro Waffles!
- Waffle batter (instant or homemade prepared)
- Melted butter, for brushing
- 2:1 parts sugar and ground cinnamon
- Transfer to a clean plate and brush with melted butter.
- In a wide plate or square tupperware, mix your sugar and cinnamon. This is where you will toss the waffle in the cinnamon sugar mix.
- Drizzle maple syrup or dulce de leche and ENJOY! You’re all done!
When cereal for breakfast is so right, you cant go wrong! Get the comfort of fried chicken with out the grease, calories, or mess. Try this super simple and fun recipe at a dinner table near you.
What you’ll need:
- small-medium baking pan
- 1 small and 1 medium pot
- 2 paper plates or medium plates for your egg wash
- Chicken breast fillets
- Kellogg’s corn flakes
- panko break crumbs
- 1 egg
- Red potatoes
- 1/2 cup of milk
- 1/2 stick of butter (salted)
- 1/2 cup jack and cheddar cheese
- spices: seasoning salt, minced garlic, black pepper, parsley
- Preheat your oven to 375 degrees.
- Fill corn flakes and Panko bread crumbs in a ziplock bag to smash into tiny pieces. Go ahead release your anger lol this is the fun part (try using your hands because hard edged objects can rip/ tear the bag).
- Empty the crumbs onto a paper plate
- Fill the other plate with one raw egg and using a fork, wisk it so that your egg is beaten and spread around the plate.
- Grabbing each chicken filet dip and flip each side into the egg batter and then into the cornflake mix. then lay them flat in your oven safe baking pan.
- Place your chicken in the oven uncovered to bake for 20-25 min. Once the chicken is done, broil and flip to both sides to get an evenly crunchy golden color all around.
- In a medium pot boil your cut potatoes (they cook faster this way) all the way through.
- Once boiled, add in your milk, cheese, butter, and spices and mash your potatoes (taste to gage flavor).
- Flash steam your broccoli in boiling water until they turn bright green adding a little salt and pepper once the water is drained, to toss.
- Dinner is now served! P.S. this chicken is SO moist! A great alternative to a scary cheat meal.
Nothing beats homestyle and homemade. Enjoy.
The Latin-American in me is always torn when I’m at the grocery store. Maybe its that or that fact that I’m still drunk from the night before but meals such as “Chicken Noodle Soup” or latin comforting “Chicken Pozole” were circling my mind. I stood staring down the middle of isle 7 hungry and confused. Until the sober in me came out and asked, “why don’t you make them both??” After being mind blown for 10 seconds, my brain started to create the best recipe I could for a struggling lush (like myself). Something warm, slightly spicy and nutritious that would bring me and my life back to normal with little to no effort! I Hope you enjoy it as much as I did! Here we go!
30 minutes, $20 dollars, and 10 easy steps! Easy as 3-2-1!
- 2 Bone in Chicken Breasts
- 1/2 Sweet red onion
- 3 cloves of garlic
- 3 Peeled carrots
- 1 Yellow Squash
- 2 stick of Celery
- 1 Lime
- 1 bundle of Cilantro
- 2TbSp Salt and Pepper
- 1TbSp Crushed red chili flakes
- 1 medium can of White Hominy (can sub out for noodles but Hominy makes the fusion!)
- In a large pot fill it with water to a half way mark and set it to boil on high heat.
- While the water is warming up, cut your half of sweet onion in half (two 1/4 pieces) and smash you garlic cloves (3) still keeping them whole. Drop both onions and garlic into boiling water when done.
- Now that the water is boiling, drop both bone in chicken breasts into the water, be careful not to splash yourself, its hot! With one table spoon each of salt and pepper. While your chicken is cooking, its veggie prep time.
- Cut/ dice/ slice your carrots, squash, limes, celery and de-stem your cilantro. (Tip: if you put everything into a bowl once its cut its easier to drop into the soup to avoid burns).
- Once the chicken looks almost done remove them from the stock and set them on the cutting board to cool. This is very important since we’ll be hand shredding our chicken and you don’t want your fingertips to fall off from the heat.
- While the chicken is cooling this is when you will drop in the chopped veggies and 6-8 leaves of cilantro, reducing the heat to a medium temperature. You don’t want your veggies to be too hard or too mushy so a slow cooking temp is ideal.
- Once the chicken has cooled down you can start to shred it to spoon size pieces. If not all of the chicken is cooked don’t worry, its going back in to the pot to cook more 🙂
- Once its all shredded, drop the chicken slowly back in, now you can add your hominy (strained and rinsed) into the soup as well as another tablespoon of salt and pepper and now add your chili flakes.
- Reducing the heat to medium-low and gradually stirring the soup for the next 10-15 minutes. This will allow all the flavors to lock in and gives your soup that homestyle taste.
- Plate your soup and garnish with a few lime squeezes, some fresh cilantro and a few shakes of chili flakes and voila!
Thats my recipe for a perfect fusion of Chicken Noodle soup and Chicken Pozole! If you have any other hangover cure remedies, send them over or let me know your experience in the comments below!
Another Tuesday in the books and another amazingly simple delicious recipe to enjoy! This dish, unlike tacos, is still something everyone can enjoy and make their own from ingredients to spices. Let’s dive right in shall we?
- 1oz tequila
- 1 whole lime
- cabbage (to shred)
- 1 avocado
- salsa (pico de gallo: tomatoes, onions, jalapeños, cilantro)
- corn tortillas
- black refried beans
- In skillet you will cook your chicken breasts with lime and tequila and some crushed red pepper. Once it is cooked, remove it from the skillet and let it cool before your shred it.
- While the chicken is cooking you can take this time to prep your avocado, salsa, chop/ shred your cabbage and, get your black beans ready.
- shred chicken
- Fry your uncooked tortillas in olive oil until crispy golden color is reached and place them on a napkin to remove excess oil.
- in this order: spread black beans, cabbage, chicken, salsa, and avocado on your tostada. I squeezed some fresh lime and garlic on top for extra flavor as well as crushed red peppers because spice is what I do best.
Enjoy this simple recipe for a party, having friends over, cooking for you and the fam or just keeping yourself happy! Until next time!
Forget takeout when you can make it at home! Hot Spring lazy days makes it the perfect season to eat fresh and spend more time outside than inside. This simple Asian inspired recipe keeps you full so you can go outside and conquer your day. Plus it makes for great leftovers 😉 Ingredients:
Start by boiling rice. cook the rice plain and alone. If you have plain cold rice it’s even better, don’t worry it will still turn out delicious!
Place your Tilapia in a baking pan. cut lemon wheels to place on top of the fish for fresh lemon infusion and pepper to offset the citrus. This fish is very light so try not to over season it. Place in the oven on 350* to bake uncovered.
In a wok pan place finely chopped green onions and peeled shrimp cut into fourths with olive oil to cook. Shrimp is cut small so they can be bite sized in your rice.
Stir the shrimp around so that it is cooking with the onion on medium heat. Don’t let them cook fully, we’re not done yet.
Add in your mixed vegetables and allow those to warm up and mix too.
Add in your plain cooked white rice to the wok, before you mix add soy sauce, sesame seeds and a small amount of butter. Now get to mixin’!
Rice is done!
In a small saucepan you will put minced garlic, your uncooked edamame and water to boil, covered to steam. 5min.
Now its time to plate your meal! Everything smells so fresh, Im so excited!