Tex-Mex Style Chicken Waffles

I have always wanted to try chicken waffles. Today i had the pleasure of making some and trying it for the first time. The chicken is flavored with paprika, and afterwards garnished with sour cream, green onions and more paprika! This recipe was very good, the best part was the combo between the sour cream, chicken and green onions. This recipe is perfect for brunch or as an entree. 

Tex-Mex Style Chicken Waffles

Time: 30 minutes Servings: 4 servings Source: Adapted from Crepes, Waffles & Pancakes:Over 100 Recipes for Hearty Meals, Light Snacks, and Delicious Desserts by Kathryn Hawkins

Ingredients

8 waffles (thawed to room temperature if from frozen) or homemade

1 lb raw boneless, skinless chicken breast cut into strips

1/4 stick butter, melted

1/2- 1 tsp paprika

1/2 tsp dried or fresh oregano

1 tsp sugar

ground pepper and salt to taste

sour cream

chopped green onion to garnish

Step 1

Start to melt the butter in a large saucepan. Cut the chicken into strips and rub with the sugar, paprika and oregano. Begin to cook in the melted butter. Mix the melted butter all over the chicken to make sure that every piece has been covered with some melted butter. Sprinkle to taste with salt and pepper. Continue to cook over medium high heat.

Step 2

Meanwhile, begin to toast the waffles. Once waffles are toasted assemble 2 waffles per plate and wait for the chicken to finish cooking. Once chicken is fully cooked through, assemble the chicken pieces evenly between the four servings. Top with a dollop of sour cream, chopped green onion and a sprinkle of paprika. Serve warm.

Big Bend National Park, on the Texas-Mexico border

Indian Balti Beef

For my Mom's birthday we tried making Indian cilantro lamb kebabs from an Indian cookbook that i've had for awhile. Today we tried another recipe out of the same cookbook. Both recipes were stellar! The spices made them both taste so unique. If you are looking for an Indian recipe to spice up your dinner line up, then this recipe, as well as the lamb kebabs are great choices.

Indian Balti Beef

Servings: 4-6 servings Source: Adapted from Best Ever Indian: A Collection Of Over 100 Essential Recipes Page 66 ISBN: 978-1-4454-2583-2 By Parragon Books and Love Food Editors Time: 30 minutes

Ingredients
4 tbsp vegetable oil
1 onion chopped
1/2 clove garlic minced
2 large red bell peppers, seeded and roughly chopped
1 lb boneless beef such as sirloin thinly sliced
14 oz canned chopped tomatoes
1/2 tsp ground paprika
1/2 tsp ground tumeric
1/2 tsp cumin
1/2 tsp ground coriander
1/4 tsp chili powder
1/4 tsp ground cardamom
1 bay leaf
salt and pepper to taste

Garnish
Garnish with cilantro. Serve with rice or naans

Step 1
In a large saucepan heat to medium high heat and add 2 tbsp vegetable oil. Start with sauteing the onions then add the garlic. Follow up with the red bell peppers. Once the onions are translucent and the bell peppers have softened, add the chopped tomatoes, spices, bay leaf, salt and pepper. Bring to a boil then let simmer for 10 minutes.
Step 2
Meanwhile, in a separate saucepan add 2 tbsp vegetable oil and saute the beef until cooked through. Add the beef to the balti sauce. Serve warm atop rice or with a naan.

Darjeeling, India

Indian Cilantro Lamb Kebabs

For a healthy, exotic and festive meal choose these delicious kebabs.

In celebration of my Mom's birthday she requested that i make these. This came from a cookbook that i have had for a while. It's a shame that i hadn't noticed this recipe sooner, because we all loved it! The spices and yogurt made the meat taste so good. There are a couple different spices used, including cinnamon! I was skeptical, but it was so delicious and went together perfectly. It definitely had an exotic vibe because of all the spices, cilantro and yogurt, not to mention the delicious lamb. 

Indian Cilantro Lamb Kebabs

Servings: 16 meatballs, or enough meat to make 4 kebabs with 4 meatballs on each. Source: Adapted from Best Ever Indian: A Collection Of Over 100 Essential Recipes Page 62 ISBN: 978-1-4454-2583-2 By Parragon Books and Love Food Editors Time: 50 minutes

Ingredients

1 pound ground lamb

2 tablespoons finely chopped red onion, plus 1/4 red onion in large pieces divided

3 tablespoons finely chopped cilantro

4 1/2 tablespoons flour

1 inch peeled fresh ginger, grated

2 tablespoons lemon, lime or key lime juice (I used key limes.)

2 tablespoons plain yogurt

2 teaspoons ground cumin

2 teaspoons ground coriander

1 1/2 teaspoons salt, or to taste

1 1/2 teaspoons garam masala

1 teaspoon ground cinnamon

pepper to taste (I used 1 dash.)

1 egg

Non- stick cooking spray

For Garnish

Red onions

Diced tomatoes

Lemon or lime wedges

This was delicious with rice, could also go well in a pita or sub.

Step 1

Chop cilantro, red onion and grate the ginger. Put all ingredients besides the cooking spray and large pieces of red onion into a medium sized bowl. Mix thoroughly. Form sixteen meatballs.

Step 2

Assemble onto kebab skewers by adding 1 large piece of red onion followed by 1 meatball until you have put 4 meatballs onto each skewer.

Step 3

Preheat your barbecue and spray with non-stick cooking spray. Cook the kebabs until cooked through, turning them occasionally, about 15 minutes.

Step 4

Serve with other accompaniments such as rice or in a pita.

Kerala, India

Cheesy Mushroom Burgers

Have you ever felt like your brain goes to mush when you try to plan meals ahead of time? This is exactly what happens to me! When i try to brainstorm weekly meals my mind tends to go blank. For my packed lunches i had to come up with something simple, yet tasty. Cue ground beef. Ground beef is what i've been relying on to pack quick, protein filled lunches. I had some ground beef on hand and wanted to try incorporating mushrooms into the mixture to make it more like a "gourmet" burger. This combo was delicious! The mushrooms carmelize up and are a perfect addition to these burgers, that and the delicious Mexican blend cheese make this a new recipe that will be on my lunch rotation from now on. 

Cheesy Mushroom Burgers

Source: Made on a whim. Servings: Yields 10 palmful sized burgers. This recipe is easily halved to make less servings. Time: 25 minutes

 Ingredients

1.3 pounds lean ground beef

1 large egg

1/2 cup bread crumbs. [I used Panko Japanese breadcrumbs.]

1 cup Mexican blend cheese

1 cup roughly diced mushrooms

1/2 tablespoon salt or to taste

dash of pepper

Step 1

Combine all ingredients in a large bowl. Mix thoroughly so all ingredients are incorporated. Form palmful sized hamburgers with your hands. Cook on your barbecue or stove top for around 10-15 or until cooked through.