Skip to main content

Mama E's Chick'n & Waffles

Last Saturday I had two treats.  The first... Dr. J got up with our kiddies so I could sleep in.  The second... I made and ate these.  I tend to forgo breakfast messes much of the time with a simple smoothie, but I am so glad I went the route of chick'n & waffles.  It was sooooo worth it!  You will love the balance of flavors... sweet... spicy... savory... it's crazy good!  Dr. J might make sure I sleep in every Saturday from now on if I make him these.  Sounds good to me... I'd say a win/win for sure!

Mama E's Chick'n

1 teaspoon Cajun seasoning
1/4 cup flour
oil to coat the pan
1 package Gardein Chick'n Scallopini

1.  Mix the flour and Cajun seasoning in a shallow bowl.
2.  Dip the chick'n in the flour mixture.
3.  Over medium high heat cook the chick'n in a preheated and lightly oiled pan until browned and cooked through.

Mama E's Waffles

1/2 cup white whole wheat flour
1 cup white flour
1 1/2 cups almond milk
1 tablespoon coconut oil
1/8 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt

1.  Mix all the dry ingredients in a bowl.
2.  Add in the wet ingredients and mix just until incorporated.  Lumps are ok.
3.  Spray your preheated waffle iron with cooking spray.
4.  Using a measuring cup, pour desired amount of waffle batter onto your iron.  Just a note:  Your first batch or two might come out a little funky, but that's totally normal.
5.  Cook for a couple of minutes and check it.  Remove the waffle when it has a nice golden brown color.

To Serve

Mama E's Chick'n
Mama E's Waffles
Pure Maple Syrup

Place the chick'n on the waffle and drizzle it with your desired amount of pure maple syrup.  Serve and eat up!



OK, YUM! This looks awesome! You have the best ideas!!! Dont you love when yolu get to sleep in!
AND YOU'RE MARRIED TO A DOCTOR???!!!! GAHHHH!!!!! Must go drown my sorrows now!
Elise said…
Shen- You are too funny! If it makes you feel any better, he was a poor college student with 7 years of school ahead of him when I married him. Not so glamorous, really. Although, I will keep my eye out for any good-looking, vegan docs for ya!
He's good-looking AND a vegan?????
peasandlove said…
Hey, I'd like a good-looking vegan doctor too while you're at it! ;) Were you both vegan when you met? How did you become vegan? You sound like you've been one for quite a while now...

P.S. You chick'n waffles look and sound great...makes me wish I could have wheat! :( Keep the good ideas coming! :D
Elise said…
Peasandlove- Dr J is not a vegan... I mean he eats what I make and I cook vegan... and he loves it. He is super supportive of my eating habits though. We actually dated in high school and he still married me even though I used drag him to vegan restaurants and order tofu on our dates.

As for me, I just have always had an aversion to meat... and I feel like a vegan diet is better for me. There have been times in my life when I wasn't vegan and times when I was and I can really tell a difference. It's just a more conscious way of eating and living.
This comment has been removed by the author.
I agree! :)

Looks great, I'm originally from Richmond so I know a thing or two about Chicken and Waffles- these looks great. I think I need to give Gardein another chance, I wasn't a fan at first but this recipe makes me want to give them another shot.

Phew! I was gonna say, a good looking vegan doctor is just too unbelievable. You just can't have all three.

Popular posts from this blog

Licorice Lemonade

I am always on the lookout for good black licorice.  It's one of those things that I like to have in my cupboards for when I need a little something sweet.  I thought up this lemonade in attempts to use up the lemons on our tree and satisfy my love of licorice.  And with the temperature here pushing 110 degrees Fahrenheit, an ice cold glass of anything, really hits the spot!
Lemonade Starter
Ingredients 2 1/2 cups water 1 cup sugar 1/2 teaspoon fresh lemon zest 1 cup fresh lemon juice
Directions 1.  Mix water and sugar in a pot over medium high heat until sugar is dissolved and set aside to cool. 2.  Once the water/sugar mixture has cooled, add remaining ingredients, and stir. 3.  Store mixture, covered in the refrigerator for up to 3 days.
Licorice Lemonade
Ingredients 5 cups water 3 licorice herbal tea bags(I use the Stash Licorice Spice) Lemonade Starter lemon slices ice
Directions 1.  Boil 5 cups of water in a pot. 2.  Remove from heat and add tea bags.  Allow to steep for 3-5 minutes. 3.  Discard…

Friday Night Camp Out, Gourmet Tin Foil Dinners

We decided to go camping this past weekend on a whim.  I wanted to keep it close to home, so we set up camp in our backyard.  I wasn't feeling up to packing everything up and using a potty that wasn't my own... I've gotten really lazy in my old age... plus, my kids are young enough that I can get away with it.  I used to be quite the outdoors woman in my college years.  I almost majored in Recreational Therapy, which will come as a shock to many who know me now.  I did try to make our camp out as much like REAL camping as possible, so we lit our fire pit, set up our tent and  I made these yummy tin foil dinners, which could easily be taken and made on a REAL camp out.  The kids loved cooking them and gobbled them up!  After our tummies had their fill, we just sat around the fire, telling stories and looking up at the stars until bedtime.  I have to say, it was a great use of a Friday night!
Basil Balsamic Marinade
1/4 cup olive oil
1/4 cup balsamic vinegar
2 clov…

Chive And 'Cream Cheese' Smashed Red Potatoes

It seems that on every cooking competition on TV, pureed this, and foamed that, are all the rave.  I don't get it.  All I know is, as Moto Moto the Hippo from Madagascar says, "I like 'em chunky"... at least when it comes to potatoes... and babies.  Here is one of my favorite ways to make them... potatoes, that is.  Super easy and amazingly delicious!
Ingredients 2 1/2 pounds red potatoes, washed and cubed water for boiling salt to taste 1/4 cup chopped fresh chives 4 ounces Tofutti Better Than Cream Cheese
Directions 1.  Boil the potatoes in a pot of water for 10-15 minutes or until they are tender.  Check with a fork. 2.  Drain the water and mix in the 'cream cheese', and chives and stir with a large spoon, breaking up the potatoes as you mix.  You could use a potato masher, but like I said, "I like 'em chunky". 3.  Salt to taste.