‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with ya for the idea or inspiration.
The south has some pretty good food ideas. I mean biscuits/beignets/fried pickles/bbq are just so good. The list goes on. I like dinner to be varied so after my fun experiment with cinnamon roll waffles on the waffle iron I was thinking about more waffles that could be dinner.
I was going for simplicity here, but also think they could be amped up a bit. I used chicken fingers and only tweaked basic waffle batter by adding cornmeal and a touch of hot sauce.
4 chicken fingers
2 pre-made waffles or waffle batter ingredients below:
¾ cup flour
¾ cup cornmeal
¾ cup milk
¼ cup vegetable oil
2 tsp baking powder
1 tbs hot sauce (optional)
1 cup arugula (optional)
1 small tomato, sliced (optional)
Preheat oven to chicken finger cooking instructions (some are fully cooked, some are raw and need to reach an internal temperature)
Preheat waffle iron.
Mix waffle ingredients until combined.
Generously spray waffle iron.
When chicken is almost ready, cook the waffles in batches according to your iron’s size.
Top waffles with arugula, tomatoes, and drizzle with syrup.
I thought this was a fun dinner and totally out of the ordinary. I loved the freshness of the veggies on here with the salty chicken fingers and corny waffles and sticky sweet syrup. I didn’t want my dinner to be only brown/yellow in color.
Next time I might add some whole corn into the waffles. Spinach or arugula would also be fun additions to the waffle itself.