BBQ Chicken and Cornbread Waffles

It’s the beginning of waffle week and I hope y’all are ready to start the all-carb diet! I’ve got some great things in store but to start it off, I’m doing another spin on the classic chicken and waffles. Maybe you remember the Sweet Chili Fried Chicken and Buttermilk Chive Waffles? This time, I made a BBQ Chicken and Cornbread Waffle. The BBQ sauce was made using Smoke Jumper – a smoked imperial porter from Left Hand Brewing that packs the perfect amount of campfire smokiness. I never made a BBQ sauce before this one so I must say, I think I did pretty well. I’d describe it as ‘sweet heat’ where it starts of a little sweet and tangy (and of course smokey) and ends with spicy flavors. Top it all with some green onions and a dash of salt and you’re ready for a great meal on the patio.

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Sage Chicken Puff Pastries

I was looking to make a quick dinner before Brandon and I headed out to the New Kids on the Block beer party. We needed a meal filled with protein and some carbs to lessen our inevitable hangover the next day. I had made a recipe similar to this one from something I found on Pinterest. I kept the basic concept of filling a puff pastry with chicken, but I found a way to make it my own. I knew I wanted to work with sage and I knew I wanted to try and keep it somewhat low-fat – so here’s what I came up with: Sage Chicken Puff Pastries. They have all the summery herb and lemon flavors that go so well with chicken, but also a bit of a kick from red pepper flakes. If you want to amp up the spice, add another teaspoon. For a side dish, I suggest roasting some zucchini. This recipe looks elegant but is extremely simple to put together. It’s the perfect way to impress some dinner guests! Serve it with the Utah Sage Saison by Epic Brewing and your friends will be asking to come over for dinner every night of the week.

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