Waffle-Crusted Chicken Sandwich

Pepper Loin

Dine & Unwind

Winter Sips

Available for lunch & dinner through 1/15

Spaghetti Carbonara

Waffle Chicken Sandwich

In a large bowl, combine flour, salt, black pepper, garlic powder, and paprika. In another bowl, whisk together buttermilk and egg. Dip each chicken breast into the buttermilk mixture, then coat with the flour mixture.

Prepare the Chicken

Heat cooking oil in a large skillet over medium-high heat. Once hot, add the coated chicken breasts and fry for about 5-7 minutes on each side or until golden brown and cooked through. Remove from the skillet and let drain on paper towels.

Fry the Chicken

On a plate, place one waffle, add a lettuce leaf, followed by the fried chicken, tomato slices, pickles, and mayonnaise. Top with another waffle to complete the sandwich.

Assemble the Sandwich

Cut the sandwich in half if desired and serve immediately, enjoying the crispy and savory flavors.

Serve

Boneless, skinless chicken breasts

Waffles (store-bought or homemade)

All-purpose flour

Buttermilk

Salt

Black pepper

Garlic powder

Paprika

Cooking oil (for frying)

Lettuce leaves

Tomato, sliced

Mayonnaise

Pickles, sliced

In a bowl, mix together olive oil, soy sauce, minced garlic, black pepper, and salt. Place the pork loin in a resealable bag or a shallow dish and pour the marinade over it. Let it marinate for at least 1 hour, ideally overnight in the refrigerator.

Prepare the Marinade

Preheat the Oven

In a large skillet over medium heat, add a tablespoon of olive oil. Sauté the sliced onions and bell peppers until they are tender, about 5-7 minutes.

Sauté the Vegetables

Remove the pork loin from the marinade and sear it in the same skillet over medium-high heat for about 3-4 minutes on each side until browned.

Sear the Pork Loin

Transfer the seared pork loin to a baking dish, add the sautéed vegetables on top, and pour any remaining marinade over everything. Bake in the preheated oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).

Bake the Dish

Remove from the oven, let it rest for 5 minutes before slicing. Garnish with fresh parsley and serve.

Pork Loin

Bell Peppers (mixed colors)

Olive Oil

Garlic (minced)

Onion (sliced)

Soy Sauce

Black Pepper

Fresh Parsley (chopped, for garnish)

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Prepare the Sauce

Add the cherry tomatoes to the skillet and cook until they start to soften, about 3-5 minutes.

Add Tomatoes

Add the cooked pasta to the skillet along with chopped basil, salt, black pepper, and lemon juice. Toss to combine and heat through.

Combine Ingredients

Divide the pasta into bowls and top with grated Parmesan cheese. Serve warm.

Pasta

Garlic, minced

Cherry Tomatoes, halved

Fresh Basil, chopped

Parmesan Cheese, grated

Lemon Juice

In a medium saucepan, combine apple cider, water, honey, grated ginger, cinnamon stick, whole cloves, star anise, and orange peel.

Heat the mixture over medium heat until it is hot but not boiling. Stir occasionally.

Heat Mixture

Once hot, reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.

Simmer

Remove from heat, strain out the spices, and serve warm in mugs.

Strain and Serve

Apple Cider

Cinnamon Stick

Whole Cloves

Star Anise

Orange Peel

Honey

Ginger (fresh, grated)

Water

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the spaghetti.

Cook the Spaghetti

In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and black pepper until well combined. Set aside.

In a large skillet over medium heat, cook the pancetta or guanciale until crispy, about 4-5 minutes. Remove from heat.

Cook the Pancetta

Add the drained spaghetti to the skillet with the pancetta. Quickly pour the egg and cheese mixture over the hot pasta, tossing vigorously to combine. If the sauce is too thick, add reserved pasta water a little at a time to achieve desired creaminess.

Taste and adjust seasoning with salt and more black pepper if desired. Serve immediately with extra Parmesan cheese on top.

spaghetti

pancetta or guanciale

eggs

Parmesan cheese

black pepper

salt

Season the chicken breast with salt and black pepper. Heat cooking oil in a skillet over medium heat and cook the chicken until golden brown and cooked through, about 6-7 minutes per side. Remove from heat and let it rest for a few minutes before slicing.

In a mixing bowl, combine waffle mix, eggs, and milk. Stir until just combined. Preheat a waffle iron and pour the batter into the iron, cooking until golden brown and crispy, about 5 minutes.

Make the Waffles

Place a waffle on a plate, add a layer of lettuce, followed by sliced chicken, a slice of tomato, and another waffle on top. Drizzle with maple syrup before serving.

Waffle-crusted Chicken Sandwich

Pepper Loin

Dine & Unwind

Winter Sips

Spaghetti Carbonara

Waffle Chicken Sandwich