black and white


Chicken and waffles

I have a son who is obsessed with chicken, he is also obsessed with waffles. He jokingly said to me that I should just make chicken and waffles together. So :)I did. Everyone was a little hesitant at first but it was love at first bite. My 9 year old nephew and 12 year old niece stopped by and were curious about it. They tasted it... and loved it. The syrup is a must have with it. Just dip and eat baby.

1 bag Tyson Crispy Chicken Strips
1 box mini toaster waffles (you can also make your own, but this was just faster)

Buttermilk Syrup:
1/2 cup butter
1 cup sugar
2 teaspoons vanilla
1 teaspoon cinnamon
2 tablespoons Karo syrup
1 cup buttermilk
1/2 teaspoon baking soda

Cook chicken strips and waffles according to package instructions.
Once chicken and waffles are fully cooked, cut them to desired bite-size shapes. I quartered each waffle.

Buttermilk Syrup: (This recipe will rise so make sure you have enough room or it will go everywhere.)
Heat stove top to medium-high heat.
Use a large pot so the liquid doesn't boil over.
Place the butter, sugar, vanilla, cinnamon, Karo syrup, and buttermilk in the pot.
Mix until all the ingredients are fully combined and the mixture begins to bubble.
Let mixture bubble for about 45 seconds, stirring constantly.
Remove the pot from heat and add the baking soda.
Mix until well combined.
Place the pot back on the heat, and let the syrup bubble for another 45 seconds, stirring constantly.
Take off of heat, continue to stir until it cools down a little and the bubbles disappear.
Serve warm and enjoy!


Mussels with garlic butter

Are you looking for some new super bowl recipes? This is one of our favorites. If you like seafood give this one a try.

3 pounds fresh mussels, scrubbed debearded

10 tablespoons (1 1/4 sticks) butter
6 large garlic cloves, minced

4 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel

Place mussels in pot, cover and cook over high heat until mussels open. Transfer mussels to bowl; discard any that do not open.
Melt butter in pan over medium-high heat. Add shallots and garlic and sauté until tender, about 3 minutes. Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil. Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley.