Hearty Cornmeal Waffles Stretch Leftovers Deliciously

Here at Potluck Paradise headquarters getting the most from our food dollars is an essential. Good use of leftovers is key to that success.  Now anyone can toss the bits of meat and vegetables into a sauce, add some noodles as the "fill them up" starch and a buttered crumb topping and... Ta-DA -- casserole that elevates the humblest bits into a casserole fit for tasty mealtime--call it a hot dish if you live in Minnesota--but that's a saga for another time.

We've learned, however, that families thrive on variety. And not all meats, especially those with a distinctively tasty sauce do well combined with cream sauce.  A childhood memory got us thinking about new ways to combine leftover meats and a tasty starch. When we were kids our mothers sometimes brought the waffle iron into the dining room. Set it up on a tv tray and made waffles to order for dinner. We ate them the standard way with maple syrup and butter. Looking back, I suspect we did it at the end of the month when money was tight.

Recently, waffles and fried chicken have become a popular food combination on food shows, restaurants, and even some fast food places.

Sorry, but those ordinary waffles don't stand up to the ones we make here in the Potluck Paradise kitchens. Since we discovered these hearty cornmeal waffles from World War I wheat-stretching days, they are the only kind we make for breakfast AND as a superb base for leftover barbecued chicken. They are leavened with sour milk and baking soda, creating a light, and yet sturdy, treat.

The hearty rice and cornmeal texture is the tasty counterpoint to savory toppings. We're suggesting leftover barbecued chicken here, but they work equally well with creamed chicken, vegetables in cheese sauce, or even pork or beef stew. The pockets nicely hold sauces in place so you get deliciousness in every bite. The platform really makes the leftover bits of meat or vegetables go a long way to satisfy a hungry family.

Oh, yes.  They are tasty for breakfast as well. We frequently make a double batch and freeze the waffle squares. They toast up perfectly in the toaster. Just put it on low and toast them twice flipping them over in between.

Tasty World War I Rice and Cornmeal Waffles 

1 tablespoon vinegar
1 cup milk
1 cup cooked rice, cooled -- we prefer brown rice or even wild rice. White rice will work, just don't use the instant kind
1/2 cup cornmeal
1/2 cup flour
1 teaspoon baking soda
1/4 teaspoon salt, optional
1 tablespoon melted butter
2 large eggs, lightly beaten

Preheat your waffle iron. Put the vinegar in a glass mixing cup and add milk to the one-cup mark. Stir and set aside for about five minutes as it sours. In a medium mixing bowl combine the rice, cornmeal, flour, baking soda and salt if you are using it. Stir in the sour milk, mixing well to break up any lumps of rice. Stir in the melted butter and eggs. Cook waffles according to the directions of your waffle iron.

Makes about 6 4-inch "Belgian" waffle squares.

Copyright 2015 Rae Katherine Eighmey  All rights reserved

Potluck with the Champions

Super Bowl contenders Green Bay Packers and Pittsburgh Steelers fought their way through teams with some tasty cuisine to get to the Big Game. One Potluck Paradise theme for a Super Sunday buffet features classic dishes from those cities.

The Pittsburgh side could feature Baltimore crab cakes and New York Reuben sandwiches or soft pretzels with mustard. On the Green Bay side of the table how about Chicago-style hot dogs -- beef dogs served on steamed poppy seed buns with yellow mustard, green relish, chopped onion, a couple of tomato slices, pickle spears and a dash of celery salt. There is only one way to pay homage to the Philadelphia Eagles -- a hearty cheesesteak!

Here at Potluck Paradise headquarters we've had a hard time choosing a dish to celebrate Atlanta's team, there are so many possibilities among great urban Southern dishes. Then we came up with Peachy Atlanta Falcon . . errr Chicken .. and Peach-Pecan Chutney.

Easy to make, good served hot or at room temperature, this dish will bring folks around to the Green Bay side even if they are rooting for Pittsburgh. The only hard part is allowing time for the chicken to marinate in the yogurt for at least 8 hours in the refrigerator. But it is a treat that is well worth the wait.

Peachy Atlanta Chicken with Peach-Pecan Chutney Sauce

2 pounds skinless chicken pieces -- You can use tenders, breasts either whole or cut into pieces, or thighs With or without bones.
1 8-ounce container peach yogurt
1/2 teaspoon cumin
1/2 teaspoon ginger
1/2 teaspoon powdered garlic

For the Sauce
1 14- to 16-ounce can peach halves or slices packed in juice
2 tablespoons Balsamic vinegar
2 tablespoons white vinegar
1/4 cup peach juice drained from the can
1/4 cup dark brown sugar
1/4 cup finely diced green pepper
1/4 cup finely diced onion
1/2 cup golden raisins
1/2 teaspoon ginger
1/4 cup chopped pecans

The day before you are going to cook the chicken -- wash the chicken pieces, pat them dry and place them in a gallon-size zippered plastic bag. Mix the seasonings into the yogurt. With a spoon, spread the yogurt on the chicken, trying to cover all sides. Shut bag and gently smush to spread yogurt over chicken even more. Refrigerator for at least 8 hours, turning and smushing the bag a couple of times. When ready to cook: Preheat oven to 400 degrees F. Line a baking pan with heavy-duty foil and place the chicken on it in a single layer. Bake until cooked through and lightly golden on top. Thickly cut tenders take about 20 minutes. Full breasts on the bone will take much longer.

To make the Sauce:
Drain the juice from the peaches and set the fruit aside. Combine all ingredients except the pecans in a medium saucepan. Bring to a simmer and then cook for 10 minutes, stirring from time to time. Watch that the sauce does not scorch. After 10 minutes, remove it from the heat. While the sauce is cooking, finely dice the peaches and add them to the cooked sauce. The heat remaining is enough to cook the peaches into the sauce. When ready to serve alongside the chicken, sprinkle with pecans.