As the end of summer approaches, school supply lists are filled and outdoor temperatures becoming tiresome, let’s enjoy some simple and delicious recipes.
A popular restaurateur dish is chicken and waffles. While each recipe is similar, this month’s perky chicken and waffles combines the unique pairing with a spicy twist with the addition of ancho chile as well as cumin to the breading. A touch of honey gives the recipe a sweet flair while the chicken coating delivers a punch.
To soothe palates on even the hottest of days, try popsicles. Greek yo berry pops are simple to prepare and offer a quick snack on warmafternoons and evenings—and they’re a delightful treat. The snack combines a hefty punch of yogurt protein and antioxidants from the berries. Consider the popsicles an appetizer to whatever is served at the next meal or a fine snack or dessert that stands on its own.
Greek Yo Berry Pops
In a food processor, pulse frozen berry mix until coarsely chopped.
Add yogurt and vanilla to a bowl and lightly stir until smooth. Gently fold in chopped berry mix, leaving streaks.
Spoon the mixture into popsicle molds, sprinkle a small amount of crushed cookies on top and insert popsicle sticks.
Freeze until firm.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.
Perky Chicken & Waffles
In a resealable bag, mix flour, cornmeal, chile powder, paprika, cumin, garlic powder, salt and pepper. Seal and lightly shake to incorporate. Set aside a tablespoon of the mix for later.
In a bowl, mix vinegar, milk, egg and half of the honey. Whisk together until well blended.
Dip each breast in the milk mixture then the spice mixture. Repeat one more time.
In a heavy skillet, heat canola oil until shimmering on top. Fry the chicken, turning until golden on each side and until the meat thermometer reads 160 F when inserted into the chicken. Remove and drain on paper plate.
While chicken is frying, toast eight waffles until golden.
With the remaining honey, whisk in the tablespoon of reserved spice mixture and microwave for 30 seconds in an uncovered, microwave-safe container.
To serve, plate waffles, top with fried chicken and drizzle honey sauce on top.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.