Host The Toast http://hostthetoast.com a Kitchen Kapers blog Fri, 29 Aug 2014 16:00:25 +0000 en-US hourly 1 http://wordpress.org/?v=3.9.2 Bacon Egg & Cheese “Everything” Egg Rolls http://hostthetoast.com/bacon-egg-cheese-everything-egg-rolls/ http://hostthetoast.com/bacon-egg-cheese-everything-egg-rolls/#comments Fri, 29 Aug 2014 15:58:28 +0000 http://hostthetoast.com/?p=3347 When it comes to breakfast, I’m the worst. It’s probably easy to imagine that I wake up every morning to make myself omelettes stuffed to the max with fresh veggies and melted cheese that oozes out of the folds like a little egg volcano. And being that homemade meals are kinda my thing, there are always plenty of... 

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When it comes to breakfast, I’m the worst.

It’s probably easy to imagine that I wake up every morning to make myself omelettes stuffed to the max with fresh veggies and melted cheese that oozes out of the folds like a little egg volcano. And being that homemade meals are kinda my thing, there are always plenty of soft blueberry muffins with sugar crystals glistening atop, or slices of sticky french toast casserole, or layers upon layers of thin buckwheat crepes to choose from, should I decide to switch things up.

Bacon Egg & Cheese "Everything" Egg Rolls.  My new favorite breakfast.  My new favorite brunch.  My new favorite appetizer.  I seriously love these things and want to eat them 24/7.  | hostthetoast.comBuuuuuut that’s not the case at all.  If you’re now picturing me cursing my “snooze” setting as I drive to work, sobbing into my 6th granola bar breakfast of the week, or perhaps practically mainlining iced coffee and pretending it counts as a meal, you’re getting warm.  I just feel like I hardly ever have the time or the hunger for breakfast during the workweek.

(Please don’t use this confession against me in the future.)

Bacon Egg & Cheese "Everything" Egg Rolls.  My new favorite breakfast.  My new favorite brunch.  My new favorite appetizer.  I seriously love these things and want to eat them 24/7.  | hostthetoast.com

On weekends though?  Weekends are a whole different ball game.  One that includes plates upon plates of breakfast indulgences.  Sometimes I do the typical pancakes, eggs, and sausage.  Other times, I get a bit more creative, with Chorizo Green Chile Breakfast Skillets or B.L.A.T. Croque Madames.  But my all-time favorite?  Well, it’s got to be Bacon Egg & Cheese “Everything” Egg Rolls.  Hands down.

Bacon Egg & Cheese "Everything" Egg Rolls.  My new favorite breakfast.  My new favorite brunch.  My new favorite appetizer.  I seriously love these things and want to eat them 24/7.  | hostthetoast.com

Pillowy-soft scrambled eggs loaded up with cheese, crisp bacon, and chives are snuggled up inside of a crunchy, everything-bagel-seasoned egg roll wrapper and served warm with your favorite condiments for dipping. (Hot sauce is my go-to for eggs!)  Have you ever heard of a more perfect breakfast dish?

Bacon Egg & Cheese "Everything" Egg Rolls.  My new favorite breakfast.  My new favorite brunch.  My new favorite appetizer.  I seriously love these things and want to eat them 24/7.  | hostthetoast.com
Honestly, I’d make these for myself every weekend and not think twice about it, but they’d be awesome for brunch get-togethers, or early tailgates, or really as an appetizer for any time of day.  Give me these for dinner, even, and I will be a happy gal.

Bacon Egg & Cheese "Everything" Egg Rolls.  My new favorite breakfast.  My new favorite brunch.  My new favorite appetizer.  I seriously love these things and want to eat them 24/7.  | hostthetoast.com
Seriously, give them to me.

Bacon Egg & Cheese "Everything" Egg Rolls
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 4 slices bacon
  • 5 eggs, divided
  • ¼ cup milk
  • Salt and pepper, to taste
  • ½ cup cheddar cheese, shredded
  • 1 bunch chives, chopped
  • 6 egg roll wrappers
  • 2 teaspoons poppy seeds
  • 2 teaspoons sesame seeds
  • 2 teaspoons dried onion flakes
  • 2 teaspoons dried garlic flakes
  • 1 teaspoon kosher salt
  • Oil, for frying
Directions
  1. In a medium-sized skillet over medium heat, cook the bacon until crispy. Crumble and set aside. Pour off all but about a teaspoon of the bacon grease.
  2. In a medium-sized bowl, whisk together 4 of the eggs, the milk, and salt and pepper until frothy.
  3. In the same skillet that you cooked the bacon in, scramble the eggs over medium heat. Just before the eggs completely set up, mix in the crumbled bacon, shredded cheese, and chives. Continue to cook until the cheese has melted and the eggs have set.
  4. Remove the eggs from heat and set aside. Take the remaining egg and separate, reserving the egg white. Mix the egg white with a tablespoon of water.
  5. Fill up each egg roll wrapper with about 2 tablespoons of filling for each roll. To do this, place the wrapper on the table so that it looks like a diamond. Place the filling down the center of the wrapper. Roll the left corner over the filling, and press to tuck underneath the filling slightly. Brush the top, bottom, and right corners with the egg white and water mixture. Fold the top and bottom corners in, and then continue to roll towards the right until the egg roll is sealed. Continue until all egg rolls have been filled.
  6. In a small bowl, combine the poppy seeds, sesame seeds, dried onion, dried garlic, and kosher salt. Mix well.
  7. Brush the top of the egg rolls with the egg white and water mixture and sprinkle with the everything seasoning. Be liberal with it!
  8. Heat about 1” of oil in a large, heavy-bottomed skillet over medium-high heat. When the oil reaches 350 degrees F, place in 3 of the egg rolls, seasoned side down. (You can tell the oil is ready when you stick the handle of a wooden spoon in the very center of the pan, and the oil begins to bubble around it.) Cook until golden and crisp, turning to brown evenly. Remove the egg rolls from the oil and let drain on a paper towel while you fry the next batch.
  9. Serve warm with condiment of your choice!

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Cheesy Bacon Jalapeno Corn Dip http://hostthetoast.com/cheesy-bacon-jalapeno-corn-dip/ http://hostthetoast.com/cheesy-bacon-jalapeno-corn-dip/#comments Mon, 25 Aug 2014 15:59:19 +0000 http://hostthetoast.com/?p=3336 And so it has begun. Every 3 minutes, James has been getting notifications from ESPN about another football player who is injured and out for the season, roster projections, and anything that might even mildly pertain to football in some obscure way. He keeps patiently explaining to me every single thing that I somehow forgot about... 

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And so it has begun.

Every 3 minutes, James has been getting notifications from ESPN about another football player who is injured and out for the season, roster projections, and anything that might even mildly pertain to football in some obscure way.

Cheesy Bacon Jalapeno Corn Dip.  The sprinkle of basil seems weird but it's so amazing.  This is a new football sunday must-have.  Game day appetizer at it's finest!  | hostthetoast.com

He keeps patiently explaining to me every single thing that I somehow forgot about the game since last year.   Is a safety a guy or a play?  Both?  How does one “run downhill” on a flat field?  People “pitch” in football?  WHAT DOES IT ALL MEAN?!  

Despite the fact that I am riding the struggle bus straight in to football season, I am so excited about it.  I like watching the games.  I like drinking the beer.  I like mimicking the reactions of everyone else in the room so they totally think I have a clue about what’s going on.

Cheesy Bacon Jalapeno Corn Dip.  The sprinkle of basil seems weird but it's so amazing.  This is a new football sunday must-have.  Game day appetizer at it's finest!  | hostthetoast.com

But most of all, I love the food.  (Surprise, surprise!) Wings, dips, chips, and more– it doesn’t get much better than that when sitting around the TV on game day.

James has been begging me lately to make another dip, insisting that I “give the people what they want”.  (I’m serious, he said exactly that.)  I had a few cans of corn laying around, so I mixed it in with a bunch of my favorite ingredients on a whim and hoped for the best.

And “the best” is exactly what I wound up with.

Loaded up with bacon, jalapenos, and cheese, this dip will be an instant Football Sunday classic.  A sprinkle of basil might seem a bit weird here, but trust me, it brings the dip to the next level.

Cheesy Bacon Jalapeno Corn Dip.  The sprinkle of basil seems weird but it's so amazing.  This is a new football sunday must-have.  Game day appetizer at it's finest!  | hostthetoast.com

Try not to eat the whole skillet to yourself.  I’m telling you, I could have if everyone else didn’t swoop in the second it came out of the oven.  Cheesy Bacon Jalapeno Corn Dip is my new weakness.

Cheesy Bacon Jalapeno Corn Dip
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 8 strips bacon
  • 2 (11 oz) cans whole kernel sweet corn, drained
  • 1 jalapeno, seeded and minced
  • 8 oz cream cheese, softened
  • 1 cup mozzarella cheese, shredded
  • ½ teaspoon salt
  • Dash of cayenne pepper
  • ¼ cup fresh basil, chopped
  • Parmesan cheese, to taste
Directions
  1. Preheat oven to 400 degrees F.
  2. In a cast iron or ovenproof skillet, cook the bacon over medium heat until slightly crispy. Remove from heat and set on paper towels to absorb excess grease. Drain off all but 1 teaspoon of the grease remaining in the pan. We want to use the bacon grease to grease the pan and add more bacon flavor to the dip. Crumble the bacon.
  3. Combine the corn, jalapeno, cream cheese, mozzarella, salt, cayenne, half of the bacon, and half of the basil. Scoop into the skillet and bake for 20 minutes.
  4. Sprinkle with the remaining bacon and basil, and parmesan cheese to taste. Serve immediately.

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Maple Bourbon Brown Butter Peach Pie http://hostthetoast.com/maple-bourbon-brown-butter-peach-pie/ http://hostthetoast.com/maple-bourbon-brown-butter-peach-pie/#comments Wed, 20 Aug 2014 04:00:24 +0000 http://hostthetoast.com/?p=3321 I’m firmly convinced that there is no better dessert in this world than Maple Bourbon Brown Butter Peach Pie. Yes, I said it.  I, the fruit skeptic, the haphazard baker, the Thanksgiving-dessert-skipping monster (seriously, who turns down a slice of warm apple pie?!) made this pie twice in one week. It was just that delicious. And... 

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I’m firmly convinced that there is no better dessert in this world than Maple Bourbon Brown Butter Peach Pie.

Maple Bourbon Brown Butter Peach Pie.  This is probably the most delicious dessert to ever grace the face of the earth.  Fresh peaches, maple-bourbon caramel, pecan brown butter streusel, buttery, flaky pie crust, and vanilla bean ice cream.  | hostthetoast.com

Yes, I said it.  I, the fruit skeptic, the haphazard baker, the Thanksgiving-dessert-skipping monster (seriously, who turns down a slice of warm apple pie?!) made this pie twice in one week.

It was just that delicious.

And I will make it again.  And again.  Andagainandagainandagain a million times over.  Infinity times.

It’s raining pies, hallelujah!

Maple Bourbon Brown Butter Peach Pie.  This is probably the most delicious dessert to ever grace the face of the earth.  Fresh peaches, maple-bourbon caramel, pecan brown butter streusel, buttery, flaky pie crust, and vanilla bean ice cream.  | hostthetoast.com
As you may or may not know, making pie is a daunting task.  I will not lie to you.  The fruit will sometimes surprise you by being sweeter or juicier than you expected.  The crust will sometimes get mushy no matter how long you chill it.  The streusel topping?  Who knows what goes wrong when it looks perfect at first and then winds up in a melted pile of sugary butter when you cook it!?

Maple Bourbon Brown Butter Peach Pie.  This is probably the most delicious dessert to ever grace the face of the earth.  Fresh peaches, maple-bourbon caramel, pecan brown butter streusel, buttery, flaky pie crust, and vanilla bean ice cream.  | hostthetoast.com

But you can’t go into the kitchen with that attitude.  You need to believe that your pie is going to be the best damn pie ever made.  Pies can sense your fear.

Or maybe that’s sharks?  Shark week and pie week overlapped, and I really can’t remember.  I think maybe it’s both.  It’s definitely both.

The point is, don’t be intimidated.  You’ll find that a lot of the steps are much simpler than they sound, and after trying it once, your next adventure in pie-dom will be much easier.  It gets easier every time, in fact!

Maple Bourbon Brown Butter Peach Pie.  This is probably the most delicious dessert to ever grace the face of the earth.  Fresh peaches, maple-bourbon caramel, pecan brown butter streusel, buttery, flaky pie crust, and vanilla bean ice cream.  | hostthetoast.com

Anyway, the nerve-wracking pie-making practice is so, so worth it when you pull a warm pie from the oven, with flaky all-butter crust, sweet toasted pecan and brown butter streusel, and a maple bourbon caramel coating each juicy peach wedge.

Maple Bourbon Brown Butter Peach Pie.  This is probably the most delicious dessert to ever grace the face of the earth.  Fresh peaches, maple-bourbon caramel, pecan brown butter streusel, buttery, flaky pie crust, and vanilla bean ice cream.  | hostthetoast.com

Then you top it all with a heaping scoop of vanilla bean ice cream and you die and go to heaven.

I have to thank my good friend, Elysse, for helping me with this pie, because I’d have been lost without her.  She made pie making easy and fun, so I’m going to tell you all of the fool-proof tricks she shared with me.  YOUR PIE WILL BE AWESOME, THANKS TO ELYSSE.  Everyone, a round of applause for the baking queen!

She really is the baking queen, by the way.  If you know her, there’s a 99% chance that she has made you some baked goods at one point or another.  Most likely more than once.  She also likes whiskey and craft beer, is pretty, brings you soup while you’re sick, and is single.  Just saying, fellas…

Maple Bourbon Brown Butter Peach Pie.  This is probably the most delicious dessert to ever grace the face of the earth.  Fresh peaches, maple-bourbon caramel, pecan brown butter streusel, buttery, flaky pie crust, and vanilla bean ice cream.  | hostthetoast.com

But anyway, back to the Maple Bourbon Brown Butter Peach Pie.  This pie got two thumbs up from everyone that tried it.  My grandparents stole half of one of the pies to bring home because they loved it that much.  Then they came over again and ate more.  My brother and mom, who aren’t big dessert fans, had a few slices and “couldn’t stop themselves”.  Amanda, who worked in a bakery for about a third of her life, said that this was one of the best pies she’s ever tasted.

Do you need more convincing to make it?

Maple Bourbon Brown Butter Peach Pie.  This is probably the most delicious dessert to ever grace the face of the earth.  Fresh peaches, maple-bourbon caramel, pecan brown butter streusel, buttery, flaky pie crust, and vanilla bean ice cream.  | hostthetoast.com

Maple Bourbon Brown Butter Peach Pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
For the filling:
  • 3 lbs ripe peaches (about 6 peaches)
  • 2 tablespoons cornstarch
  • 1 ½ tablespoons flour
  • ½ tsp cinnamon
  • ¼ tsp salt
  • Pinch of allspice
  • ½ cup sugar
  • ¼ cup maple syrup
  • 3 tablespoons bourbon
  • 1 tablespoon water
  • 3 tablespoons butter
For the streusel:
  • ⅓ cup pecans
  • ½ cup (1 stick) butter
  • 1 cup plus 2 tablespoons flour
  • ½ cup granulated sugar
  • 3 tablespoons dark brown sugar
  • ¼ teaspoon salt
  • Pinch cinnamon
For the crust (from Smitten Kitchen):
  • 2½ cups flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold
  • Vanilla Bean Ice Cream, to serve
Directions
  1. If making homemade crust (you can also use frozen or refrigerated pie crust), start with that. Pour one cup of cold water into a bowl and add in a few ice cubes. Set aside.
  2. In a large bowl, whisk 2½ cups flour, 1 tablespoon sugar, and 1 teaspoon salt until well-combined.
  3. Take out your butter. It needs to be very cold, so you may want to put it in the freezer for a few minutes to really get it solid. Cut the 2 sticks of butter into ½" pieces
  4. Use a pastry blender or food processor to combine the flour mixture and butter pieces until the butter is broken up into pea-sized pieces. DO NOT OVERMIX!
  5. Drizzle half of the ice cold water over the mixture (making sure not to accidentally pour in any ice cubes). Using a rubber spatula, mix together the dough until large lumps form. Use your hands to knead it all into one smooth ball.
  6. Divide the dough in half, shape into disks (balls first, then flatten a bit), and wrap in plastic wrap. Let chill in the fridge for at least an hour and a half before rolling out. Stays good in fridge for one week, longer in freezer.
  7. When your dough is ready, flour everything. Your counter, your rolling pin, the dough itself. You want a lot of flour.
  8. Press your rolling pin down in the center of the dough disk and push outward. Roll in that direction a few times, then lift and do a quarter turn and roll that direction a few times. Continue rolling, turning the dough, and rolling again until the entire crust is rolled out into a 12" circle. Work quickly, you don't want the dough to warm up.
  9. Place the pie crust in your pie pan and fold the excess,overhanging dough underneath, so the pie is now the size of the pan.
  10. Crimp the pie crust by making a "V" or pinching shape with your thumb and forefinger on the outside of the crust. Then, using your other pointer finger, push the crust from the inside to fit in between the V-shaped fingers. Continue all around the crust.
  11. Refrigerate for another 30 minutes.
  12. As you wait for your crust to cool, make the filling.
  13. Peel and slice the peaches, and then toss in a large bowl with the cornstarch, flour, cinnamon, salt, and allspice.
  14. Preheat oven to 350 degrees F.
  15. In a small, heavy-bottomed saucepan over medium-high heat, combine the sugar, maple syrup, bourbon, and water. Stir JUST UNTIL the sugar dissolves and then let come to a boil. Resist the urge to stir while it boils. Swirl the pan occasionally to make sure the caramel is browning evenly, but DO NOT STIR.
  16. Once the caramel turns a deep amber brown, remove from heat and add in the butter, swirling the pan until the butter completely melts.
  17. Pour the caramel over the peaches and mix well. Pour the peach-caramel filling into the prepared pie shell and place in the refrigerator once more.
  18. Sprinkle the pecans on a baking sheet and toast for 5 minutes. Remove and set aside until cool enough to handle, then chop.
  19. In the same small, heavy-bottomed saucepan you used for the caramel, melt a stick of butter over medium heat, stirring frequently. Cook until the butter turns golden-brown. Set aside.
  20. Whisk together the 1 cup plus 2 tablespoons flour, ½ cup sugar, 3 tablespoons dark brown sugar, ¼ teaspoon salt, and pinch of cinnamon. Mix in the pecans. Drizzle over the browned butter (which now should be slightly cooled) and mix until crumbs form.
  21. Crumble the streusel mixture on top of a rimmed baking sheet and place in the refrigerator for 15 minutes.
  22. Preheat the oven to 425 degrees F.
  23. Remove the filled pie pan and the streusel from the refrigerator. Sprinkle and crumble the streusel over the pie filling until the pie filling is completely covered. Cover the pie crust with foil and put in the oven for 15 minutes. Make sure to put a baking sheet or pie drip catcher underneath, as it WILL bubble over and make a mess!
  24. Remove the foil, reduce heat to 350 degrees F, and cook for an additional 30-40 minutes. The crust should be golden brown and the caramel should bubble when the pie is ready.
  25. Cool for at least 3 hours. DON'T EVEN THINK ABOUT SLICING THAT PIE WHEN IT COMES RIGHT OUT OF THE OVEN! It will wind up a gooey mess.
  26. After cooling for at least 3 hours, slice and serve with vanilla bean ice cream.

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Cheesesteak Stuffed Mushrooms http://hostthetoast.com/cheesesteak-stuffed-mushrooms/ http://hostthetoast.com/cheesesteak-stuffed-mushrooms/#respond Mon, 18 Aug 2014 15:18:54 +0000 http://hostthetoast.com/?p=3309 Football season is coming up, and in my area that means a few things: Passionate, reckless fans and a lot of trash talking Beer, beer, and more beer Still more beer There is no question of what we’re doing on Sundays Cheesesteak Now, Cheesesteaks are always popular here in the oh-so mystical land we call the greater Philadelphia area.... 

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Football season is coming up, and in my area that means a few things:

  • Passionate, reckless fans and a lot of trash talking
  • Beer, beer, and more beer
  • Still more beer
  • There is no question of what we’re doing on Sundays
  • Cheesesteak

Cheesesteak Stuffed Mushrooms- A gluten free, easy to make, and super tasty appetizer for game day or parties! | hostthetoast.com
Now, Cheesesteaks are always popular here in the oh-so mystical land we call the greater Philadelphia area.  Whether they’re with wiz or provolone, loaded up with onions or not, you can find them at almost every establishment with their soft bread soaking up the juices from the strips of beef.

Just typing that is making me drool.

Cheesesteak Stuffed Mushrooms- A gluten free, easy to make, and super tasty appetizer for game day or parties! | hostthetoast.com

But in football season?  Well, it just doesn’t feel right not to chow down on a cheesesteak.  Every game day, I get a rumblin’ in the pit of my stomach that can only be satisfied with the famous Philadelphian fare.

Every single game day.

That’s a lot of cheesesteak.

Cheesesteak Stuffed Mushrooms- A gluten free, easy to make, and super tasty appetizer for game day or parties! | hostthetoast.com

Last year I got the idea to make the cheesesteak into more of an appetizer, so people could satisfy their cravings on game day but with less mess and in smaller portions, so they could still snack on all of the other delicious  goodies like wings and dips and all of that magical game-day goodness.

Cheesesteak Stuffed Mushrooms- A gluten free, easy to make, and super tasty appetizer for game day or parties! | hostthetoast.com

I came up with Cheesesteak Potato Skins which were out of this world.  However, I still felt like they were pretty heavy and I wanted something lighter– and preferably gluten-free, so I could serve it up to my friends who have dietary restrictions.

Cheesesteak Stuffed Mushrooms- A gluten free, easy to make, and super tasty appetizer for game day or parties! | hostthetoast.com

And Cheesesteak Stuffed Mushrooms were born.

In other parts of the country, people will tell you that “Philly Cheesesteaks” come with peppers and mushrooms.  Those people are wrong.  But they are onto something– peppers and mushrooms do taste great with the flavors of cheesesteak, so I mixed them all together to make one seriously tasty appetizer.

Cheesesteak Stuffed Mushrooms- A gluten free, easy to make, and super tasty appetizer for game day or parties! | hostthetoast.com

These stuffed mushrooms are perfect for football season, for parties, or even for dinner (if you use larger mushrooms like portobellos, you’ll have gluten-free, low carb cheesesteaks)!

Cheesesteak Stuffed Mushrooms
 
Prep time
Cook time
Total time
 
Author:
Serves: 20 mushrooms
Ingredients
  • ½ - 1 lb thinly sliced top round, chopped into small pieces
  • ¼ teaspoon salt, plus more to taste
  • 1 large red or green pepper, chopped (or one small of each)
  • ½ yellow onion, chopped
  • Oil, for sauteing
  • 20 white mushrooms or 35 small button mushrooms, cleaned and stems removed
  • ½ cup provolone cheese, shredded
Directions
  1. Preheat oven to 350 degrees F.
  2. In a large skillet over medium heat, cook the beef, onions, and peppers in oil until the beef is cooked through and the onions are translucent. Drain off any liquid and grease.
  3. Add ¼ cup of provolone cheese to the mixture and mix until melted and well-combined. The provolone should help hold the filling together. Taste, and add more salt if necessary.
  4. Spoon the beef mixture evenly into the mushrooms.
  5. Top with the remaining provolone cheese
  6. Bake until the cheese has completely melted.

 

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Maple Waffle Chicken Nuggets http://hostthetoast.com/maple-chicken-waffle-nuggets/ http://hostthetoast.com/maple-chicken-waffle-nuggets/#comments Fri, 15 Aug 2014 15:57:31 +0000 http://hostthetoast.com/?p=3298 People let me tell you ’bout my beeeest friend! I’m going through Amanda-withdrawal this week because my partner-in-crime is on vacation in Lake George. Well, “crime” might be a bit of an exaggeration.  Our hang-out time usually consists of going grocery shopping together and complaining about all of the people who stop their carts in the... 

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People let me tell you ’bout my beeeest friend!

Maple Waffle Chicken Nuggets.  These chicken nuggets are coated in maple-y waffle batter and served with a honey maple mustard dip.  Perfect for parties or game day! | hostthetoast.com

I’m going through Amanda-withdrawal this week because my partner-in-crime is on vacation in Lake George.

Well, “crime” might be a bit of an exaggeration.  Our hang-out time usually consists of going grocery shopping together and complaining about all of the people who stop their carts in the middle of the aisle (if you do that, for the love of all things good in this world, please stop), or sitting on the couch with our laptops and not speaking for hours while we both do work.

It’s a wild and crazy life we lead, try to keep up.

Maple Waffle Chicken Nuggets.  These chicken nuggets are coated in maple-y waffle batter and served with a honey maple mustard dip.  Perfect for parties or game day! | hostthetoast.com

Amanda is also one of the people I consistently go to to help me come up with recipe ideas, and recently, she insisted that I make chicken nuggets that are fried in waffle batter.

And, I mean, what kind of person would say no to waffle-battered chicken nuggets?  It’s like pure genius in its most delicious form.

Maple Waffle Chicken Nuggets.  These chicken nuggets are coated in maple-y waffle batter and served with a honey maple mustard dip.  Perfect for parties or game day! | hostthetoast.com

You know those little nuggets of Sweet and Sour Chicken you can get for Chinese Take Out?  These almost remind me of those, but way fluffier and maple-y.   I don’t know if that makes sense, but if you’re imagining it being amazing, you’re right.

Maple Waffle Chicken Nuggets.  These chicken nuggets are coated in maple-y waffle batter and served with a honey maple mustard dip.  Perfect for parties or game day! | hostthetoast.com

These Maple Waffle Chicken Nuggets got two thumbs up from James (whose hand is beautifully featured in the first picture, which he insisted on because he wants his hand “to be famous”), my mom, my brother, my grandpa, my grandma, and of course me.  That’s a lot of thumbs, but you’ve got to try them for yourself and report back!

Thanks, Amanda, for the inspiration, support, and for always palling around with me as I do boring stuff for the blog like grocery shopping, editing photos, and looking for inspiration for days on end.  You da, you da best.

Maple Waffle Chicken Nuggets.  These chicken nuggets are coated in maple-y waffle batter and served with a honey maple mustard dip.  Perfect for parties or game day! | hostthetoast.com

Just like these Maple Waffle Chicken Nuggets, haha!  Make these for a party or for game day, and you’ll become obsessed with them like I am!

Maple Waffle Chicken Nuggets
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
For the Waffle Nuggets:
  • 4 boneless, skinless chicken breast halves, cut into small chunks
  • Vegetable oil, for frying, plus ½ cup for the batter
  • 2 cups unbleached, all-purpose flour, plus 2 tablespoons for dusting
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 1⅓ cups milk
  • ⅓ - ½ cup maple syrup
  • 2 large eggs
  • ½ teaspoon vanilla extract
For the Dip:
  • 1 part honey
  • 1 part maple syrup
  • 1 part honey mustard
Directions
  1. Divide the egg yolks and whites in separate bowls. Beat the yolks and set aside. Whip the egg whites until they're stiff and set aside.
  2. In a large, high-walled skillet, heat about one inch high of oil over medium-high heat.
  3. As the oil is heating up, combine the flour, baking powder, sugar and salt. In a seperate bowl, combine the ½ cup vegetable oil, 1⅓ cups milk, the beaten egg yolks, ½ teaspoon vanilla, and ⅓ - ½ cup maple syrup, depending on how maple-y you want your nuggets to taste.
  4. Create a well in the middle of the dry ingredients and pour in the wet ingredients. Stir until combined.
  5. Fold in the stiffened egg whites. Do not over-mix, you don't want the egg whites to entirely deflate. It's okay if the batter is slightly lumpy.
  6. Test to see if the oil is hot enough by dipping the end of a wooden spoon into the pan. If the oil bubbles around it after a second or two, you're ready to go!
  7. Dust the chicken pieces with 2 tablespoons of flour and then dip the chicken into the batter. Let excess drip off and quickly place in the oil, making sure not to overcrowd the pan. Fry until golden brown and cooked through, flipping once, about 4 minutes. If you notice that the outside of your chicken is browning far too quickly, reduce the heat to medium.
  8. Let the chicken nuggets drain off extra oil by setting them on a paper towel as you fry up the remaining batches.
  9. Once all of the chicken has been cooked, mix together honey mustard, honey, and maple syrup for dipping.

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