Here’s what we had for dessert following our lunch of Chicken And Waffles: PB&J Ice Cream Sandwiches.
PEANUT BUTTER & JELLY ICE CREAM SANDWICHES
1 box Smucker’s Snack’n Waffles cut into triangles and split in half to make sandwiches
Strawberry ice cream
1/2 pint fresh strawberries
2 teaspoons honey
Juice of 1/2 lemon
1/2 jalapeño, seeds removed, finely diced
1/2 cup your favorite peanut butter, slightly diluted with 3 to 4 tablespoons of milk
Salt and pepper to taste
1. Wash and dice the strawberries, then taste them. If strawberries are too tart, use all the honey. Otherwise, only use 1 teaspoon of the honey.
2. Combine strawberries, honey, jalapeño, 2 teaspoons of lemon juice and a pinch of salt and black pepper. Let macerate for at least 45 minutes.
3. For the peanut butter, simply mix 3 tablespoons of milk into the peanut butter. Depending on how thick the peanut butter is to begin with, you may need more. You are looking for a consistency that is easily spreadable, similar to softened butter.
4. You may skip the softening of the peanut butter step, but we found that if the peanut butter is too stiff, it will rip the tender waffle during spreading.
5. When all the ingredients are ready, you must work relatively quickly because the ice cream will melt on the hot waffles.
6. Toast the waffles.
7. Spread the peanut butter on the inside of the waffle and place a scoop of strawberry ice cream over that. Complete the sandwich with a top piece of waffle and lay on a plate.
8. Drizzle the fresh strawberries over the sandwich.
Chicken and waffles may sound like an odd mix of food for people who have never had it. But the sweet and savory blend makes perfect sense. The dish is very popular in the South, at church breakfasts nationwide, and of course, at waffle houses.
Here’s a flavorful jerk spiced interpretation of classic chicken and waffles. It’s healthier and less labor intensive because it does not call for dredging and deep frying the chicken. We made the recipe with Smucker’s Snack’n Waffles, sent to us by Smucker’s so that our consulting chef, Eric Dantis, could spin his culinary magic. He turned the “snackin” waffles into a family-favorite main course and dessert.
Chef Dantis chose Smucker’s Maple Flavored Waffles for this recipe, and the the Chocolate Chip Waffles for dessert. Other flavors include Blueberry and Cinnamon. There’s a store locator on the Smucker’s website.
CHICKEN AND WAFFLES RECIPE
There are numerous ways to enjoy chicken and waffles: topped with gravy and onions and/or mushrooms, or gravy with chicken livers or giblets. Popular sides include biscuits, candied yams, corn bread, fries, greens, red beans and scrambled eggs. We had ours with a big, green salad.
This recipe serves 4.
1 box Smuckers Maple Flavored Snack’n Waffles (if you can’t find the maple flavor, you can use Cinnamon, a plain frozen waffle, or make your own maple waffles with one or more teaspoons of maple syrup in the batter)
4 chicken thighs or breasts (or whatever combination your family likes)
1. Defrost Smucker’s Maple Snack’n Waffles
2. Mix all spices except salt and pepper and sprinkle over both sides of chicken.
3. Let chicken marinate for 20 minutes and up to 45 minutes.
4. Heat a pan over medium heat with enough oil to coat the bottom of the pan.
5. When pan is hot, season chicken with salt and pepper and place skin side down in pan.
6. When browned, turned chicken over and finish cooking until done.
7. When the chicken is cooked, remove from the pan and let rest.
8. Toast the waffles.
9. Places chicken over toasted waffles.
10. Melt butter in same pan that chicken was cooked in, and drizzle butter over the chicken.