Chili and Corn Bread Waffles

Dear hubby spotted a recipe for Cheddar Cornbread Waffles on Pinterest, and has been salivating for it all week.  He didn't have to ask me twice to make them, I was onboard with the idea right away; chili and cornbread just naturally go together, like peanut butter and jelly.

Our version of Chili and Corn Bread Waffles is easy enough for a week night meal, so what's not to love...quick, easy and yummy, mmm-mmm, win-win!


Cornbread Waffles:
1 box of Jiffy Corn Muffin Mix
1 egg
2 Tablespoons of vegetable oil
3/4 cup milk

Preheat waffle iron. Stir the ingredients together, batter will be a little lumpy.  Spray hot waffle iron with butter flavored cooking spray. Pour mix into iron and cook until golden brown, or about 2 1/2 minutes.  Note: makes 2 large belgian waffles, or 4 servings as shown in picture above.

Chili
Favorite chili recipes in these parts are subjective like pizza recipes and tend to get one's dander up; friends like to argue over who has the best chili....or pizza.  So make up your favorite batch of chili.  We saute onion and garlic, brown hamburger, add tomato sauce, then add 1 can of each: diced tomatoes (or rotel), Bush's medium chili beans, red kidney beans and black beans.  Season with garlic powder, black pepper, chili powder, a bit of paprika, cumin, celery seasoning, and salt.

Top warm waffle with chili and cheddar cheese.  

Old Fashioned Rice Pudding

My dear friend Jean gets asked for her Rice Pudding recipe alot!  It is a comfort food from way back.  I will have to ask her the history of how she starting making rice pudding, the origin of her recipe, and maybe get a sample :)

Story coming soon...until then, enjoy!

Rice Pudding

Measure into heavy saucepan~

• 1 cup rice (not instant)
• 1/2 cup margarine
• dash of salt

Cover rice, just barely, with water.  Cover pan, cook slowly until water is gone.  Stir to keep from scorching.  Add 2 quarts of whole milk.  Cook this mixture on low heat, stirring occasionally for about 1 1/2 hours until mixture gets very, very thick.  You will be able to make a path through with a spatula.
Beat together and add slowly to mixture, stirring constantly~

• 3 eggs
• 1 1/2 cup sugar
• 1 1/2 teaspoon real vanilla

Pour in bowl and sprinkle with cinnamon.

Best served warm.

Baked Panko Parmesan Chicken

I love the crispiness and the texture of panko and I especially love that this recipe is baked and not fried.  Baked Panko Parmesan Chicken is a slightly modified recipe from the Great Value Brand Italian Seasoned Panko bread crumb container.

Baked Panko Parmesan Chicken
1/2 cup Italian Seasoned Panko Bread Crumbs
3 Tablespoons grated parmesan cheese
1 Tablespoon dried parsley
1/4 cup butter melted
2 cloves minced garlic, or about 1 1/2 teaspoons
1/4 cup dijon mustard
5 thinly sliced chicken breasts

Preheat oven to 425 degrees. Spray bottom and sides of a baking dish with cooking spray.  Mix panko crumbs, parmesan cheese, and parsley.  Set aside.  Mix melted butter, garlic and mustard.  Coat chicken in the mustard mixture on both sides.  Dip both sides of the chicken in the crumb mixture to coat.  Lay chicken in baking pan, and bake about 20 minutes or until thermometer reads 165 degrees.

Serve with a fresh spinach salad, yum!