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Chicken and Waffles

Yesterday was national waffle day.  Since I didn’t realize that until after breakfast I had to think of another way to eat waffles. I mean I guess I could have just had waffles. . .

Chicken and Waffles

The result of my scouring the internet: chicken and waffles. My dad and I found a couple of recipes that we used to help create our dinner last night.  The result was amazingly delicious!!

Waffles: Buttermilk Waffles – Grandbaby Cakes

Chicken: Homemade Chicken and Waffles – Grandbaby Cakes

Syrup: Brown Sugar and Butter Pancake and Waffle Syrup – foodiewithfamily

For the chicken we used the same ingredients but kind of eye-balled the measurements.  We also used chicken breast instead of wings.  Another variation was that we did out chicken two ways little strips and whole breasts.  Both were super tasty.  I think I might never by syrup from the store again after making this homemade version!





Dad’s Chicken Cordon Bleu – Family Sharing

My dad made some tasty Chicken Cordon Bleu and we wanted to share it with you all.  This is also the first picture tutorial on the blog!

flatten chicken

Flatten each chicken breast.  A wood dowel works really well to do this.


Dust each chicken breast with garlic salt, onion powder, pepper, and parsley (fresh is best).  Apply one slice of swiss cheese, a slice of ham, and another slice of cheese.

roll the chicken

Roll up each chicken breast.

Rolled Up in paper

Wrap the chicken breasts in wax or parchment paper.  Twist the ends tightly.  Pre-heat the oven to 350 degrees.


Mix bread crumbs with salt, pepper, garlic powder, and a pinch of cayenne (the cayenne is optional).  Whisk together one egg and 2 tablespoons of milk.  Coat a baking dish with cooking oil.

Egg dunking

Unwrap the chicken and dunk it in the egg mixture. Repeat for each chicken breast.

bread mixture dunking

Roll the chicken in bread crumb mixture. Again repeat for each chicken breast.


Place the chicken breasts in the prepared baking dish.  Bake for 20 minutes or until done. (Baking time may vary due to oven temperature differences).

Post-Bake (Done)

You can spray the top with some vegetable oil to help brown the tops a little more.

Final Dish

Mashed potatoes and cheesy broccoli are tasty sides to this chicken cordon bleu!

Dad’s Chicken Cordon Bleu


4 Chicken Breasts

Onion Powder (to taste)

Garlic Salt (to taste)

Pepper (to taste)

Parsley (to taste)

8 Slices of Swiss Cheese

4 Slices of Ham

1 Egg

2 Tablespoons of Milk

Bread Crumb Mixture:

1 Cup of Bread Crumbs

1 Teaspoon of Salt

1/2 Teaspoon of Pepper

1/4 Teaspoon of Garlic Salt

Pinch of Cayenne (Optional)


1. Flatten each chicken breast.  Dust, to taste, with garlic salt, onion powder, pepper, and parsley.

  • A wooden dowel works well to flatten the chicken.
  • You can use dried parsley, but fresh is best!

2. Layer onto each chicken breast one slice of swiss cheese, 1 slice of ham, and then one more slice of swiss cheese.

3. Roll up each chicken breast.  Then wrap each one in wax or parchment paper.  Make sure to tightly twist each end.

4. Pre-heat the oven to 350 degrees.

5. In a bowl mix together the bread crumbs, salt, pepper, garlic powder, and a pinch of cayenne pepper.

  • The cayenne pepper is optional.

6. In another bowl whisk together the egg and 2 tablespoons of milk.

7. Spray a glass baking dish with cooking oil.

8. Unwrap the chicken breasts one at a time.  Dip each breast into the egg mixture, and then the bread crumbs.  Place the coated chicken breasts into the baking dish.

  • You can spray the top of the breasts with some vegetable oil to help the chicken brown up a little more.

9. Bake for 20 minutes or until lightly browned on top.

10. Remove from the oven and Enjoy!

Traditional Chicken Caesar Salad

Gary and I love chicken caesar salad!  For the last couple years we would get the caesar salad from the dining hall.  This year Gary didn’t get a meal plan, and he misses out on chicken caesar salad day at the dining hall.  So to make-up for him missing out, I made our own version!


1 Package of Romain Lettuce

1 Pound Boneless Skin-less Chicken Breast

A Bottle of Caesar Vinaigrette

Extra Virgin Olive Oil

Lemon Pepper Seasoning

Shredded Parmesan Cheese


1. Chop chicken into bite-sized cubes. In a skillet pour about 3 tablespoons of extra virgin olive oil, 2 teaspoons lemon pepper seasoning, and add the chicken cubes.  Cook on medium heat until chicken is no longer pink on the inside.

2. In a large bowl combine the lettuce, cooked chicken, and 1/2 cup of parmesan cheese.

3. Serve salad with some of the caesar vinaigrette and enjoy!



Tropical Barbecue Kabobs

I love pineapple!  In my opinion it is one the most tasty fruits out there, only second to raspberries.  When I saw this recipe for kabobs with pineapple it was immediately on my to-make list!  Now that I have made it, this recipe might just become a summer staple!


1 Pineapple (Cut into Cubes)

1 Lb. of Boneless, Skinless Chicken  Breast (Cut into Cubes)

1 Large Green Pepper (Cut into Cubes)

1 Large Red Pepper (Cut into Cubes)

3 Tbsp of Frozen Orange Juice

1/2 C. of Original Flavor Barbecue Sauce


1. Prepare the pineapple, peppers, and chicken.

2. Skewer the pieces alternating with ingredients.

3. Prepare Sauce.  Mix the orange juice and barbecue sauce.

  • The rest of the directions are split into either cooking in the oven (A) or cooking on the grill (B).  I made mine in the oven, but wished that I could have grilled them.  Either way these kabobs are super tasty!

4A. Coat kabobs in the sauce.

4B. Brush kabobs with half the sauce.

5A. Pre-heat the oven to 350 degrees.

5B. Pre-heat the grill.

6A. Put kabobs in the oven for 6 mins. Rotate and cook for another 6 mins.  Rotate for the final time and cook the for the last 6 mins. Check for doneness of chicken.  Cook for another 4 mins if chicken is not done.

6B. Put kabobs on the grill for 8-10 mins, or until chicken is done.  Rotate occasionally and brush with more sauce.

7. Serve kabobs and enjoy!

Sesame Chicken

Gary had a craving for Chinese food the other night, but begin college kids, we did not want to go out.  The logical next step was to make some ourselves.  We found a recipe online and decided to give it a try.  It turned out tasting just like sesame chicken, just minus the sesame seeds.


2 Tbsp All-Purpose Flour

2 Tbsp Cornstarch

1/4 Tsp Baking Soda

1/4 Tsp Baking Powder

2 Tbsp Soy Sauce

1 Tbsp Dry Sherry (Optional)

2 Tbsp Water

1 Tsp Vegetable Oil

1 Dash Sesame Oil

1 lb.  Skinless, Boneless Chicken Breast (Cubed)

1 C. Chicken Broth

1 C. White Sugar

2 Tbsp Distilled White Vinegar

2 Tbsp Soy Sauce

2 Tbsp Sesame Oil

1 Tsp Chile Paste ( We used Sriracha Hot Chili Sauce)

1 Clove Garlic (Minced)

1/4 C. Cornstarch

1/2 C. Water

1 Qt. Olive Oil (For Frying)

2 Tbsp Toasted Sesame Seeds (Optional)


1. Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth.

2. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.

3. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.

3. Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).

4. Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil.  They should be a golden brown color when they come to the surface.  Always check one piece from the first batch to make sure the chicken is done.  The chicken is done when it is no longer pink on the inside.  Drain fried chicken on a paper towel lined plate.

5. Serve chicken with sauce and, if chosen, sesame seeds.  Enjoy!