but hey! it’s national waffle day so it’s a reason to celebrate right?
let’s start with the weekend recap and then we will transition into a waffle day recipe.
let’s rewind back to friday. i headed up to pentwater later in the afternoon after a customer appreciation event and worked from a coffee shop the rest of the afternoon. i had the entire place to myself and it was glorious and relaxing and got me refreshed and caught up for the weekend.
friday night we had dinner on our friends deck and a couple too many at the antler bar before calling it quits for the night.
saturday morning we woke up a little later than normal… ahem i’m not as young as i once was. and we headed to get some lunch and then get to work. we ended up finishing the paneling in the kitchen which was one of the trickiest walls to complete. we are now 90% completed with the wall project which puts us one step closer to painting and trim. yeaaaaaa.
after working all afternoon we cleaned up and headed to ludington to the blu moon bistro (that deck on the roof of a building) and had a glass of wine and some lobster nachos. probably our last of the summer 🙁 they close in september. so sad! we watched the sun set with an ice cream cone and called it a night.
sunday i went to the coffee shop to read and joe went for a bike ride. we packed up the cottage before it started to downpour and headed to the antler to have lunch with friends before heading home. we tried to get caught up at night but i just ended up playing with waffle recipes. hehe.
speaking of waffle recipes! i made this amazing chicken and waffles recipe with Grape-Nuts Cereal that i received from Post brand foods. they provided this awesome recipe for whole wheat waffles with a warm pear compote. i thought why not add some chicken to the mix! so here is my recipe for chicken and waffles using Post’s waffle recipe.
Grape-Nut Chicken and Waffles with Warm Pear Compote and Honey Goat Cheese
whew that’s a mouthful!
here is what you are going to need
drum sticks – i made 6
2 cups of Grape-Nuts cereal
1/2 cup buttermilk
S & P
1tbsp dijon mustard
3/4 cup of Grape-Nuts cereal (use a food processor to crush into powder)
1 1/2 cup of whole wheat flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1 3/4 cups of skim milk
6 tbsp vegetable oil
2 large eggs lightly beaten
warm pear and raisin compote
2 pears, peeled and chopped
1/4 cup of dark raisin
1/3 cup of apple juice
1 tbsp brown sugar
1 tbsp butter
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
- preheat the oven to 425. use a wire rack with a baking pan underneath or use a roasting pan with the roasting rack.
- place the flour in a shallow dish or plate. mix up the wet ingredients separately (eggs, buttermilk, s&p,dijon mustard) and then place the Grape-Nuts cereal in a third dish.
- rinse and pat the chicken dry. roll in flour then in the egg mix then back in the flour then egg mix and finally roll in the cereal. place chicken on wire rack and repeat the remaining pieces.
- place in oven at 425 for 15 minutes. then turn oven down to 375 and bake for 20-25 minutes more (pending what size of chicken you purchased. it should be dripping clear juice when done)
- start to prep the waffles while the chicken is cooking by mixing all the ingredients together and set aside
- make the compote while the chicken is cooking by melting the butter in the saucepan. add remaining ingredients and cook until reduced about 10 minutes.
- once the chicken is finished cooking, pull out to let it rest. you don’t want to cut into it right away or you’ll lose all the juicy goodness.
- while the chicken is resting start cooking your waffles. top each waffle with a scoop of that delicious pear compote, a piece of chicken and a dab of the honey goat cheese. finish with a dollop of syrup and enjoy. the goat cheese is optional but i think it really elevated the dish giving it just a little bit of tartness amongst all the sweet.