Best Creamed Chicken On Corn Meal Waffles Recipes

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CREAMY POBLANO CHICKEN WITH CORNBREAD WAFFLES



Creamy Poblano Chicken With Cornbread Waffles image

I had this at a dinner party, and it is sooooo delicious! Creamy chicken with just a bit of heat, served atop crunchy cornbread waffles. Comfort Food! If your chicken breasts are on the large side, 6 will work nicely. This can be made ahead, simply reheat the chicken mixture and warm the waffles!

Provided by Kizzikate

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 20

3 tablespoons butter or 3 tablespoons margarine
1 large onion, diced
3 garlic cloves, minced
2 poblano chiles, seeded & diced
6 -8 boneless chicken breast halves, cut into bite-size pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
8 ounces sour cream
8 ounces shredded sharp cheddar cheese
cornbread waffle
1 1/2 cups cornmeal
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons sugar
1 large egg
1 1/2 cups milk
1/4 cup melted butter or 1/4 cup margarine
1 1/2 cups frozen white shoepeg corn, thawed

Steps:

  • In Dutch oven, melf butter over medium heat. Add onions, poblanos, & garlic. Saute for 5 minutes, or until soft. Add chicken, salt, and pepper. Cook, stirring often, 8-10 minutes, or until chicken is cooked through. Stir in soup and sour cream until smooth. Stir in cheese, cook & stir until melted and smooth. Serve over Cornbread Waffles.
  • To prepare waffles, Combine cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl. Stir in egg, milk, and melted butter, stirring just until just moistened. Batter will be somewhat lumpy.
  • Bake batter in a lightly buttered, preheated waffle iron until golden brown & crispy.

CREAMED CHICKEN ON WHOLE GRAIN WAFFLES



Creamed Chicken on Whole Grain Waffles image

Categories     Milk/Cream     Chicken     Dinner     Sherry     Winter     Tarragon     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

2 skinless boneless chicken breast halves, cut into 1/2-inch cubes
2 tablespoons (1/4 stick) butter
1 1/2 tablespoons all purpose flour
1 cup canned low-salt chicken broth
1/3 cup whipping cream
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
1 tablespoon Madeira or dry Sherry
4 frozen whole grain waffles, toasted

Steps:

  • Sprinkle chicken with salt and pepper. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add chicken and sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to plate.
  • Melt remaining 1 tablespoon butter in same skillet over medium-high heat. Add flour and whisk 1 minute. Gradually whisk in broth, cream and tarragon. Bring to boil, whisking constantly. Reduce heat to medium-low. Simmer sauce 1 minute. Add Madeira and simmer until sauce thickens, about 2 minutes. Return chicken and any juices to sauce. Simmer until chicken is heated through, about 1 minute. Arrange 2 waffles on each plate; top with creamed chicken.

CORNMEAL WAFFLES WITH BACON, EGGS AND CREAMY RICOTTA



Cornmeal Waffles with Bacon, Eggs and Creamy Ricotta image

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 21

12 slices thick-cut bacon
1/2 cup pure maple syrup
2 heaping tablespoons Dijon mustard
Freshly ground black pepper
1 cup fresh whole milk ricotta
1 teaspoon finely grated orange zest
1 to 3 tablespoons heavy cream
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, plus more for the waffle iron
1 1/4 cups all-purpose flour
3/4 cup finely ground cornmeal
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon fine sea salt
3/4 teaspoon baking soda
4 large eggs, separated
2 cups buttermilk
2 teaspoons pure vanilla extract
4 tablespoons unsalted butter
6 large eggs
Kosher salt and freshly ground black pepper

Steps:

  • For the bacon: Preheat the oven to 400 degrees F.
  • Lay bacon on a sheet pan in an even layer, not touching. Bake until golden brown and crispy, about 30 minutes.
  • Meanwhile, whisk together the maple syrup, mustard and some pepper in a bowl.
  • Remove the pan to a baking rack, then liberally brush the top of the bacon with the maple syrup mixture and let sit for 8 minutes.
  • For the creamy ricotta: Whisk together the ricotta, orange zest, 1 tablespoon heavy cream and some salt and pepper in a bowl until smooth and creamy. If too thick and dry, add 1 to 2 more tablespoons heavy cream.
  • For the waffles: Preheat the oven to 200 degrees F.
  • Put the butter in a small saucepan and cook over medium heat until deep golden brown. Transfer to a small bowl and let cool for 5 minutes.
  • Mix together the flour, cornmeal, sugar, baking powder, sea salt and baking soda in a large bowl until combined.
  • Put the yolks in a medium bowl and whisk until smooth. Add the buttermilk and vanilla extract to the yolks and whisk to combine.
  • Put the egg whites in a medium bowl and beat until soft peaks form.
  • Add the yolk mixture to the dry mixture, along with the butter, then whisk until the batter just comes together. Fold in the egg whites.
  • Heat a waffle iron and brush the grates with butter. Spoon about 1/2 cup batter into each waffle well and cook until golden brown, about 7 minutes. Keep warm on a rack set on top of a baking sheet in the oven while you cook the remaining waffles and the eggs.
  • For the eggs: Add 2 tablespoons butter to a nonstick pan over medium-high heat and let melt. Carefully crack 3 eggs into the pan and cook until set on the bottom, 1 to 2 minutes. Carefully flip the eggs with a spatula so that you don't break the yolks. Cook until just set, an additional 30 seconds to 1 minute. Remove from the pan and set aside. Repeat the process using the remaining butter and eggs. Sprinkle with salt and pepper.
  • Top each waffle with some creamy ricotta, an egg and some bacon.

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