Mini Buttermilk Carribean Chicken & Waffle Sliders w/ Ice Syrup

Here's a great recipe to serve as a appetizer or a if you're watching a movie, instead if having the regular movie snack, serve these instead.. They are delicious and simple to make... The flavours from the spice and the hint of sweet from the ice syrup is a great combination.
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Mini buttermilk Caribbean Chicken & Waffle Sliders w/ Ice Syrup

Makes: 20
Ingredients:

1 1/4 pounds skinless, boneless chicken breasts
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 tsp Caribbean spice
1 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon pepper
1 cup buttermilk
1 large egg
Canola oil for frying
Frozen mini waffles
Honey Mustard
Ice Syrup

Directions:

Cut the chicken into bite sized chunks and set aside. Mix the salt, pepper, paprika, onion and garlic powders, Caribbean spice and cayenne pepper in a gallon sized zip-lock bag. Add the chicken and shake to coat. Refrigerate at least one hour, or overnight.

Mix the flour, salt and pepper in a small bowl. Mix the buttermilk and egg in another. Pour the chicken from the zip-lock bag into the buttermilk mixture and toss to coat.

Remove the chicken pieces from the buttermilk one-by-one, and dredge through the flour mixture, tapping off any excess flour. Set in a single layer on a plate.

Preheat the oven to 200 degrees and line a baking sheet with paper towels. Fill a heavy, deep skillet with 2 inches of oil. Heat oil to 350-375 degrees. If you don’t have a thermometer, drop a one-inch chunk of bread in the oil. If it bubbles vigorously and browns in about 60 seconds the oil is ready. If the oil begins to smoke, turn down the heat.

Fry the chicken in batches, taking care not to crowd the pan, for about 4 minutes on the first side. Flip and continue to fry until the crust is golden brown and the chicken is cooked through, about 2-3 minutes more. Remove from the skillet and place on the paper towel lined baking sheet to drain. Place baking sheet in the oven to keep the nuggets warm.

Toast waffles in a toaster. Remove nuggets from the oven and place one nugget on top of each waffle. Secure with toothpicks. Drizzle with ice syrup & Serve immediately with honey mustard

Crispy Maple Sriracha Glazed Chicken Wings

Here's a great recipe for crispy wings with a little heat! They are oven-baked crispy then get tossed in a sweet, sticky and spicy maple sriracha glaze when they come out of the oven. It's a perfect finger food. Great idea when your having friends over to watch the big game.
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Crispy Maple Sriracha Glazed Chicken Wings

Makes: 2 to 3 Lbs

Ingredients:

2 to 3 pounds chicken wings, cut in pieces, wing tips removed
1 cup flour
1/4 tsp cayenne pepper
3 tbsp ground ginger
2 tsp salt
3/4 cup pure maple syrup
2 tbsp Sriracha sauce (or more to taste)
2 eggs
3 tbsp water


Cooking Directions:

Preheat oven to 375 degrees F.
Sift together the flour, black pepper, cayenne pepper, ground ginger and salt to form a dredging mixture.
Whisk together the water and eggs to make an egg wash.
Dip each wing into the flour dredge, then in the egg was and back into the flour dredge again.
Place on a lightly oiled baking sheet and lightly drizzle or spray the tops with a little more olive oil.
Bake at 375 degrees F for about 45 to 60 minutes. Flip the wing pieces at half way through the cooking time.
When they are crispy and fully cooked toss them into the Maple Sriracha Sauce
While the chicken is baking, prepare your sauce by slowly simmering together the maple syrup and Sriracha sauce. The volume of the sauce after it has simmered enough should be reduced to about a half cup.

Homemade Butter Tarts

Nothing says lovin' like a batch of homemade butter tarts. Here is a recipe that I want to share with you straight from my late Grandma Paterson. She had the knack to bake anything, and by far this was one of her best recipes.
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Homemade Butter Tarts

Ingredients for pastry;

1-1/2 cups all-purpose flour
1/4 tsp salt
1/4 cup cold butter, cubed
1/4 cup lard , cubed
1 egg yolk
1 tsp vinegar
Ice water

Filling;

1/2 cup packed brown sugar
1/2 cup corn syrup
1 egg
2 tbsp butter ,
softened
1 tsp real vanilla extract
1 tsp vinegar
1 pinch salt
1/4 cup sultanna raisins

Preparation:

In large bowl, whisk flour with salt. With pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup [Important]Sprinkle over flour mixture, stirring briskly with fork until pastry holds together.

Press into disc shape and wrap in plastic, refrigerate about 1 hour.

Filling:

In bowl, whisk brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt until well blended; set aside.

On floured surface, roll out pastry to 1/8-inch thickness.

Using 4-inch  cookie cutter or empty 28 oz can, cut out dozen circles. Fit into 2-3/4- x 1-1/4-inch  muffin cups.

Divide equal amounts of raisins among shells and spoon in filling until three-quarters full.

Bake in preheated 450 F oven on the lowest shelf until filling bubbly and pastry is golden. About 15 minutes.

Let stand 1 minute.

Carefully slide spatula under tarts and transfer to rack to let cook.

Lobster Mac & Cheese

Here's the best way to kick up your Mac & Cheese... This is the ultimate recipe for all you lobster lovers. Make this for dinner tonight, you're family will beg for more. Enjoy!!!
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Lobster Mac & Cheese

Serves: 6 to 8

Ingredients:

Sea salt
Vegetable oil
1 pound cavatappi or elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups Italian bread crumbs

Directions:

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.

Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.