Waffle Bowls

Who needs Cold Stone when you can make you own delicious waffle bowls at home.  These are so yummy and you can make just about any ice cream creation to go inside the waffle bowl!!  I get about 15-20 waffle bowls from a full batch.  

This recipe comes from eatingglutenfree.com  (under the ice cream section)


Waffles Cones

3 eggs
¾ c. sugar
½ c. butter, melted and cooled
2 Tbs. vanilla
1 C. Featherlight mix
¾ tsp. xanthan gum
1 tsp. baking powder

Beat eggs, gradually adding sugar. Add cooled butter and vanilla. In other bowl, combine flour mixes, xanthan gum, and baking powder. Blend into egg mixture until smooth. Dough will be sticky. Drop by heaping spoonful onto a hot WAFFLE CONE baker. (can be purchased in some stores or online)

Bake as directed. (Usually for about 20 seconds.) Remove from baker and either roll around a waffle cone shaper or drape over an upside-down bowl or cup. The cone will harden quickly as it cools.

Chicken Cordon Bleu

Delicious...no other words...

I did use chopped ham this time only because we are still trying to use up leftover holiday ham.  I also just added the salt and pepper to the seasoned crumb mix rather than sprinkling it on the chicken.

Chicken Cordon Bleu

4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned crumbs (recipe below)

Directions
Preheat oven to 350 degrees F.  Coat a  baking dish with nonstick cooking spray. Pound chicken breasts to 1/4 inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with seasoned crumbs. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Seasoned Crumb Recipe

1 1/2-2 C  Rice Chex cereal (then place in bag and crush with a rolling pin)
1/4 cup parmesan cheese
2 TB parsley
1 tsp oregano
1 tsp basil
1 tsp garlic powder

Mix together in a bag.

Seasoned Crumb Recipe

Seriously the best breaded crumbs we have had in a VERY long time!!

Seasoned Crumb Recipe

1 1/2-2 C crushed Rice Chex cereal

1/4 cup parmesan cheese

2 TB parsley

1 tsp oregano

1 tsp basil

1 tsp garlic powder

Mix together in a bag.

Chicken and Ham Veggie Soup

I love soup on cold days and I was looking for a way to use up some of our leftover ham from the holidays.  This is a very flavorful soup.

4 C chicken broth
2 chicken breasts
1 large onion chopped
3 celery ribs chopped
1 C carrots chopped
1 14 oz. package frozen corn
1 can black beans rinsed and drained
1  can petite diced tomatoes
3/4 C chopped ham
1/4 C ketchup
1/2 TBS sugar
3 TBS red wine vinegar
1 tsp Worcestershire sauce
2 tsp hot sauce
1 tsp dried marjoram (I used Oregano)
2 TBS taco seasoning.

Bring chicken broth to a boil in a large pot.  Add uncooked whole chicken breast, onion and celery.  Reduce heat and simmer for 15 minutes.  Add carrots, continue simmering for 15-20 more minutes.  remove chicken from pot and let cool slightly.  Shred chicken and put back in pot.  Add all remaining ingredients, cover and simmer on low for 30 more minutes.

***Crockpot version
Cube chicken and brown in frying pan.  Place all ingredients in crock pot and cook on low for 4-5 hours or until veggies are tender.