KFC Chicken And Waffles Will Be Available Nationwide Monday

The southern breakfast gods have spoken. Starting Monday, November 12, fried chicken and waffles will be available at KFC restaurants nationwide for a limited time only. After tests in North and South Carolina, two styles are being added to the menu through December 31. Get your stretchy pants ready.

You can order a plate, which comes with thick, Belgian Liege-style waffles and either extra crispy fried chicken or extra crispy tenders, plus a side of Mrs. Butterworth’s syrup. Or, you can get a sandwich, with KFC’s new sweet-heat Hot Honey fried chicken served between two waffles.
The waffles are made with yeast-raised dough instead of a batter, and a Belgian pearl sugar that creates a sweet and crunchy outer texture, per a KFC press release. Head Chef Bob Das calls them “sweeter and doughier than American-style waffles”

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Pork Chop Dinner

Ingredients

  • 6 bone-in pork loin chops (7 ounces each)
  • 1 tablespoon canola oil
  • 1 large onion, sliced
  • 1 medium green pepper, chopped
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1-1/2 teaspoons cider vinegar
  • 1/2 teaspoon salt
  • Baked potatoes or hot cooked rice, optional

Directions

  1. In a skillet, brown pork chops on both sides in oil; drain. Place chops in a 3-qt. slow cooker. Add the onion, green pepper and mushrooms. In a bowl, combine the tomato sauce, brown sugar, Worcestershire sauce, vinegar and salt. Pour over meat and vegetables. Cover and cook on low for 4-5 hours or until meat is tender. If desired, serve with baked potatoes or hot cooked rice.

Vanilla Ice Cream

Ingredients

  • 2 c. whole milk
  • 1 c. sugar
  • 4 egg yolks
  • Pinch of salt
  • 2 c. half-and-half
  • 2 c. whipping cream
  • 2 tsp. vanilla extract

Directions

  1. In a medium saucepan, whisk together milk, sugar, egg yolks, and salt. Place pan over medium- high heat and whisk until mixture reaches a simmer. Lower heat to medium and whisk for 5 minutes or until mixture begins to thicken. Strain mixture into a large bowl, then whisk in half-and- half, cream, and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
  2. Pour mixture into ice-cream maker; process according to manufacturer instructions.Chocolate Ice Cream Variation: After straining mixture in step 1, add 1 cup semisweet chocolate chips and stir until melted and fully incorporated. Continue with recipe.Mint Chocolate Chip Ice Cream Variation: In step 1, substitute 1 teaspoon peppermint extract for 1 teaspoon vanilla. Once ice cream’s made, stir in 2 cups mini chocolate chips.Peanut Butter Ice Cream Variation: After straining mixture in step 1, add 1 cup smooth peanut butter and stir until fully incorporated.

Almond and Poppy Seed Loaf Cake

Ingredients

  • Baking spray, for pan
  • 1 1/2 c. all-purpose flour, spooned and leveled
  • 1/2 tsp. baking powder
  • 1/2 tsp. Kosher salt
  • 1/2 c. unsalted butter, at room temperature
  • 1 c. sugar
  • 3 large eggs, at room temperature
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. pure almond extract
  • 1/2 c. whole milk, at room temperature
  • 2 tbsp. poppy seeds
  • Almond Glaze

Ravioli Lasagna I

Ingredients

  • 1 pound ground beef
  • 1 jar (28 ounces) spaghetti sauce
  • 1 package (25 ounces) frozen sausage or cheese ravioli
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • Minced fresh basil, optional

Directions

  1. In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 2-1/2-qt. baking dish, layer a third of the spaghetti sauce, half of the ravioli and beef, and 1/2 cup cheese; repeat layers. Top with remaining sauce and cheese.
  2. Cover and bake at 400° for 40-45 minutes or until heated through. If desired, top with basil to serve.