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.

Breakfast Enchiladas

These Breakfast Enchiladas combine a much loved Tex Mex fav with classic AM flavors. Soft flour tortillas are stuffed with a savory meat mixture, and topped with a rich egg custard, crisp bacon bits, and shredded cheddar. Whether made ahead, or on the spot, it’s a breakfast made to fill you up and fuel your day.

Breakfast Enchiladas

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Buttermilk-Blueberry Breakfast Cake

Cakes are great, but they’re often only associated with dessert. This buttermilk blueberry breakfast cake is here to change cakes place on the menu, one slice at a time. With a little zing from lemon zest combined with the natural sweetness of blueberries- this moist, fluffy cake is shaking things up at the breakfast table. One bite and you’ll agree- let’s have cake for breakfast!

blueberry cake for breakfast on a yellow checkered napkin with fresh lemon, blueberries, and a metal spatula

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Triple Chocolate Quick Bread

With my food guzzlers, I’m always on the lookout for a quick addition to my menu that can help top off their tanks.

I love a good dessert that I don’t feel terrible about giving my family that helps keep them full until morning.

This little gem (also known as triple chocolate quick bread) is one of my go-to favorites. It’s like a special edition chocolate muffin, with a hint of apples.

They love a nice, warm slice of my chocolate ‘bread’ before bed with a cold glass of milk. It makes them feel all warm and fuzzy.

I may, or may not, have also been talked into making this for them for a special breakfast as it contains both eggs and applesauce.  

Even better, this from scratch dessert, or breakfast, or snack, is easy and takes hardly any time to whip up. Did I mention triple chocolate quick bread’s versatility?

So find yourself a reason to give it a try, you won’t be disappointed in the results.

Print Recipe
5 from 1 vote

Triple Chocolate Quick Bread

Ingredients

For The Bread

  • 1 & 1/2 cups semi-sweet chocolate chips divided
  • 1/2 cups butter softened
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1 & 1/2 cups unsweetened applesauce
  • 2 tsp vanilla extract
  • 2 & 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

For The Glaze

  • 1/2 cup semisweet chocolate chips
  • 1 tbsp butter
  • 3 tbsp half and half
  • 1/2 cup confectioners’ sugar
  • 1/4 tsp vanilla extract

Instructions

To Make The Bread

  • In a pot on the stove top over low heat, melt 1 cup of chocolate chips; set aside to cool.
  • In a stand mixer, cream butter and brown sugar until light and fluffy.
  • Add eggs and cooled chocolate, mix until evenly combined.
  • Add applesauce and vanilla; set aside.
  • In a separate bowl, mix flour, baking powder, baking soda and salt until evenly combined.
  • Add flour mix to the batter and mix until evenly combined.
  • Lightly mix in the remaining chocolate chips just until incorporated into batter.
  • Divide batter evenly between two* greased loaf pans.
  • Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean
  • Cool for 10 minutes before transferring to a wire cooling rack.

To Make The Glaze

  • In a small pot over low heat, melt chocolate chips and butter, stirring until evenly combined.
  • Stir in half and half.
  • Remove from heat and stir in confectioners’ sugar, vanilla, and salt.
  • Drizzle over warm loaves, or pipe onto loaves using a ziplock bag.
  • Let the chocolate cool and serve.

Notes

If you’d prefer to make one full sized loaf, simply add all the batter to one full size loaf pan. Baking time will take a little over an hour, or until a toothpick inserted into the center comes out clean.
Typically the chocolate piping is spread between two loaves so there’s not nearly as much piled on, but the ‘breakfast’ bread I was coerced into making I left glaze free. I didn’t want too much chocolate on my mom-conscience before sending them off for school. All that chocolate on their dessert though was a real treat.