Smoked Cheddar Waffles Recipes

Steps:

• Muddle 4 blackberries in the bottom of a microwave-safe glass serving jar. Add chile powder and red pepper flakes, then maple syrup; stir syrup briskly until well combined.
• Place chicken in a large, shallow baking dish. Drizzle with orange juice and season liberally with salt and pepper. Refrigerate until needed. Whisk orange zest with coconut flour, almond flour, garlic, and paprika. Set dredging mixture aside.
• Mix gluten-free flour, baking powder, rosemary, thyme, and sea salt together in another bowl to start the waffle batter.
• Preheat the oven to 400 degrees F (200 degrees C). Preheat a waffle iron according to manufacturer's instructions and spray with cooking spray.
• Beat butter and maple syrup together in a bowl using an electric mixer until creamy. Add eggs 1 at a time. Gradually add the gluten-free flour mixture and milk in 3 alternating batches. Stir in Cheddar cheese just until combined. Pour batter into the preheated waffle iron. Cook until crisp and deeply brown, 6 to 8 minutes per waffle. Place waffles on a baking sheet and keep warm in the preheating oven while preparing chicken.
• Line another baking sheet with parchment paper. Gently shake excess orange juice off each chicken tender and press all sides into the reserved coconut flour mixture. Place coated chicken on the prepared baking sheet. Remove waffles from oven and keep warm.
• Bake chicken in the preheated oven, flipping halfway, until browned on both sides, about 20 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Microwave syrup until warm, about 1 minute. Top each waffle with a warm chicken tender or two and a handful of blackberries. Drizzle with the warmed spicy maple syrup.

Steps:

• in a large bowl, mix together the two flours, baking soda, baking powder and salt.
• in a separate bowl, beat the eggs lightly and stir in the buttermilk, butter, scallions, mustard and grated cheese.
• add teh egg mixture to the dry ingredients and stir just till combined.
• let the waffle batter sit for about 10 minutes, till you see some bubbles on top.
• meanwhile, preheat the waffle iron. use 1/3 cup batter for each waffle and bake according to instructions that came with waffle iron.
• Serving option: top with scrambled eggs and salsa - though I'm sure there are other good ideas out there!

Steps:

• Preheat the oven to 225˚ F or 250˚ F (as low as your oven will go). Combine the melted butter, milk and eggs in a large bowl; whisk to combine. Add the flour and confectioners' sugar and stir to moisten, then add the apple and cheese and stir until well blended. Set aside.
• Heat a waffle iron according to the manufacturer's instructions. Working in batches, lightly butter the waffle iron, then ladle in some of the batter. Close the iron and cook until the waffles are browned and crisp, 5 to 7 minutes. Remove to a baking sheet and keep warm in the oven while you cook the remaining waffles.
• Meanwhile, mix the maple syrup and mustard together in a small bowl. Toss the greens with the vinegar, olive oil and a pinch each of salt and pepper in a large bowl. Divide the waffles among plates, along with the salad. Drizzle the maple mixture over the waffles or serve on the side for dipping.

Steps:

• Mix Bisquick, buttermilk, egg yolks, salt and sugar with beaters until well mixed.
• In a separate bowl, beat egg whites with clean beaters until stiff.
• Fold egg whites into batter.
• Pour about 1/3 cup batter onto a preheated belgian waffle iron and top with 2 T smoked chicken and 2 T cheddar (add pecans if using) and bake.
• You can hold the baked waffles in a 200* oven while finishing the remainder of the waffles.
• Serve with warm maple syrup or honey and butter.