Sous Chef Sunday: Chicken & Waffle Sliders

Mmm. Chicken, and waffles. Two seemingly unrelated things, but when put together make a food-gasmic combination. The sons, yet again, were skeptical. Four identical sets of little arched eye-brows as I got out just 3 ingredients. When, oh when, will they learn to trust me in the kitchen?! The sons followed the super simple recipe all by themselves, although with supervision since they were using the oven. The older sons can handle it, but Son # 4 gets so excited to be involved in the process, I worry he might forget hot things lead to burned fingers. Each son, in turn, took one tentative bite, and then proceeded to scarf them down. They looked like squirrels packing away food for winter. There was even a brief skirmish over the last two and who deserved them MOST. A chicken and waffle combo may have sounded weird to the more traditional tastes of the Sons, but they all agreed UNANIMOUSLY (might I point out this almost never happens!), that these little suckers are finger-lickin’ good.

Chicken & Waffle Sliders

4 Sons 'R' Us: Chicken & Waffle Sliders

frozen mini waffles, fully toasted
chicken tenders, cooked
{real} maple syrup
toothpicks

Directions

1. Slice your cooked chicken tenders in half. Break your toasted waffles apart.
2. Sandwich one piece of chicken between two cooked waffles. Secure with a toothpick.
3. When all the tenders have been ‘sandwiched’, drizzle them with maple syrup and serve warm.

Caramel Apple Snickers Salad

A delicious, seasonal dessert salad- Caramel Apple Snickers Salad features crisp apples, diced candies and marshmallows tossed in a sweet, creamy whipped dressing. Topped with a drizzle of smooth caramel, it’s an easy treat that doesn’t skimp on Fall flavor and is perfect for a crowd, even potlucks or parties.

Caramel Apple Snickers Salad

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Bacon Cheeseburger Meatloaf

I grew up eating my Mom and Grandma’s meatloaf, and it was one of my absolute favorite dinners. All these years it’s remained one of my favorite ‘comfort foods’. When I began cooking for my own family, it took me 3 years of watching my Grandma lovingly prepare my favorite dish before I was able to properly ‘eyeball’ the ingredients to replicate that same great taste.  Now, every single one of my kids looks forward to that one night a month when meatloaf’s on the menu. However, recently I’ve really been trying to experiment with new twists on some of our old favorites, just to keep things interesting. A good friend swore by this cheeseburger-flavored version, so I decided to swap it with my traditional meatloaf in our monthly menu. Warning: This is not your Grandma’s meatloaf! This cheesy little monster of a meatloaf will leave you wanting to lick every last drop off your plate. While I still love, and will continue to make my more traditional version, this recipe is a new family favorite that has already been added to our rotating regular recipes.

Bacon Cheeseburger Meatloaf

4 Sons 'R' Us: Bacon Cheeseburger Meatloaf

  •  1 lb lean ground beef
  • 1 lb bacon, cooked crisp and crumbled
  • 2 cups sharp cheddar, shredded
  • 2 eggs, lightly beaten
  • 1/2 cup- 3/4 cup unseasoned bread crumbs, toasted
  • 1/4 cup mayonnaise
  • 1 tbsp Worcestershire sauce
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup ketchup
  • 2 tbsp mustard
  • 1/3 cup French fried onions
  • 2 slices of sandwich bread*

Directions 

  1. Preheat oven to 400 degrees.
  2. In a large bowl, combine ground beef and the next 8 ingredients, mixing well. Don’t be afraid to get your hands ‘dirty’ and give everything a good squishing until evenly combined and a uniform consistency is reached.
  3. Place both pieces of bread into a meatloaf pan so that they evenly cover the bottom.
  4. Form meat mixture into a loaf shape and transfer to the meatloaf pan. You want it sitting directly on top of the bread.
  5. In a small bowl, combine mustard and ketchup.
  6. Evenly spread the ketchup mixture onto the top of the meatloaf.
  7. Bake 40 minutes. Top with the French fried onions and bake an additional 10 minutes, or until the inside is no longer pink.
  8. Remove from oven and let rest for 5-10 minutes. Remove the meatloaf from the pan and discard the grease ‘toast’. Slice the meatloaf and serve.

* This is the best meatloaf tip I’ve ever discovered. Instead of your meatloaf sitting and cooking in it’s own grease, or having to use a broiler pan, simply let the slices of bread absorb every last drop of fat that cooks out. It’s that simple. After cooking, simply discard and you’re left with a mess-free loaf that’s ready to be sliced and served.

4 Sons 'R' Us: Bacon Cheeseburger Meatloaf

BLT Mac N Cheese

I found this recipe several years ago, perusing magazines in a waiting room. It’s a Betty Crocker recipe, and it’s delicious. My family loves macaroni and cheese. They love it from a box, they love it from scratch, they even love it with cut up hotdogs in it. I figured, given their love of the classic side dish they’d happily eat as a meal any time, any day, that this could either be a beautiful thing or a risky gamble. This recipe had me at BLT. I love them. Mostly, I love them because I love,love, love tomatoes. So naturally, I dove in and made this meal the same night I had come across it’s recipe. Since then it’s become a staple and a regular meal appearing on our monthly rotations. The flavors blend spectacularly! Even the rest of the family, literally everyone else, who all detest tomatoes about as strongly as I love them, ate every bite.

BLT Mac N Cheese

4 Sons 'R' Us: BLT Mac N Cheese

  • 1 loaf, 32 oz, prepared cheese product, cubed
  • 1/4 cup butter
  • 4 cups skim milk
  • 1 lb elbow macaroni
  • 2 cups sharp cheddar, shredded
  • 2 cups grape tomatoes, halved
  • 1 bag, 9 oz, fresh spinach
  • 1 lb bacon, cooked crisp and crumbled
  • 1 cup plain, or Italian style, panko bread crumbs*

Directions

  1.  In a dutch oven, or other large pot, add butter, milk, and cubed cheese. Cook over medium heat, stirring with a wisk, until melted and evenly combined.
  2. Cook macaroni in boiling salted water 3 minutes less than indicated on the box in the directions. Drain.
  3. Pour the drained macaroni in with the cheese sauce. Mix well.
  4. Stir in the shredded cheese, spinach, and tomatoes.
  5. Transfer to a 15×10 inch (4 quart) baking dish. Cover with foil.
  6. Preheat oven to 350 degrees. Bake 30 minutes.
  7. Uncover. Spread bacon and bread crumbs evenly over the top.
  8. Bake 5 minutes longer or until the top is lightly browned.
  9. Allow to cool slightly before serving.

*To ensure nice browned, crisped breadcrumbs you can toss the breadcrumbs in 1-2 tbsp of melted butter before adding to the casserole.