My family and I recently took a trip to Florida! Pictured below is not Florida. It’s flying into Chicago on the way home. It was a cruel 0 degrees. Zero. Lord, have mercy. From 80 to 0. The humanity!!
Being in the south (although I don’t think Florida technically counts as THE South, does it??? Can someone please answer this question for me? It seems like a lot of people there are from somewhere else, and there wasn’t an accent to be found. If someone could explain that phenomenon to me, I’d appreciate it.)
Well, being in the geographical south if not THE South got me thinking of southern thangs, like shrimp and grits, and chicken and waffles, and living out my southern-belle princess fantasies. Scott hasn’t told me yet if he’ll don a Panama hat like Rhett Butler, but that’s a story for a different day.
So I got back home and whipped up my own chicken and waffles, but not just ANY chicken and waffles. I coated these with Captain Crunch, and…can I just say that it’s an epic/playful brunch party on your tastebuds the likes of which you have never known? Ok, it’s just fun! Crunchy, savory, sweet, and that unmistakable flavor of a guilty pleasure cereal…check all the boxes! The kids even went for them. The chicken COULD NOT touch the waffles, but they ate them! Ok, confession: they’ll eat about anything if it involves syrup.
And it couldn’t be easier!
Cap’n Crunch Chicken
- 4 cups crushed Cap’n Crunch cereal
- 2 eggs beaten
- 10-15 chicken thawed chicken breast tenderloins
Heat 2 inches of vegetable oil in a frying pan. Dredge the thawed chicken in the beaten egg, and then coat in the cereal. Make sure your oil is hot! Fry 4 tenderloins at a time, about 4-6 minutes, turning once, until they’re just turning golden around the edges. Serve with your favorite waffles, and drizzle with warm maple syrup! These would also be delightful on their own with some honey-mustard dipping sauce.
Silky, salty, satisfying, cheesy deliciousness is what we have here!
1 recipe Alice’s Pie Crust (recipe follows)
- 9 eggs
- 1 1/2 cups heavy cream
- 2 cups (give or take) shredded cheddar cheese
- 1 1/2 cups fresh steamed broccoli
- 6 slices cooked bacon
- 1 tsp salt
- 1/2 tsp pepper
Steam the broccoli, (Or sautée it until soft in a frying pan) cook the bacon until crisp (in a skillet or in the oven), and grate your cheese. You can add as much as your pie pan will hold or as little as you desire! Whisk the eggs with the cream and salt and pepper. Pour into a prepared pie crust and bake for 55 minutes to an hour until the center is set! Let this rest for 10 minutes before you knock everyone’s socks off with it 😉
Here’s a handy printable! BBC Quiche
Alys’s Pie Crust
This recipe is from my Grandma Norma’s dear friend Alys. Turns out flakey, delicate, and oh so buttery! Yields three pie crusts
- 3 cups flour
- 1 tsp salt
- 3 sticks butter
- 5 TBS cold water
- 1 large egg, beaten
- 1 TBS white vineagar
- 1 TBS butter (for greasing pie pan)
Add flour and salt to a food processor and pulse once. Cut butter into flour mixture and pulse until mixture resembles coarse crumbs.
Beat egg along with the cold water and vinegar and gradually add to food processor and pulse until the mixture comes together. Turn out on to a floured surface, and divide into three portions. Cover each with plastic wrap, flatten slightly and chill in the fridge for 30 minutes.
When ready to use, unwrap and place on a floured surface. Roll out in a circle until dough is slightly bigger than pie pan. Fold in half, say a prayer, pick it up ever so gently, and move it to your pan. Keep your enemies close, and keep your pie pan closer! Cut off excess, tucking in the raw edges, and pinching or decorating the crust as desired. Prick the bottom with a fork several times, and fill with your favorite quiche fillings.
I love how this is so easy and so very elegant. These little darlings are a beautiful addition to your brunch menu. Fresh, tart, creamy, crunchy, it’s a flavor/texture party!
8 oz softened cream cheese
2 tsp pure vanilla extract
1 TBS honey
1/2 cup granulated sugar
1/2 tsp cinnamon
1 whole wheat baguette
2-3 TBS softened butter
1 1/2 cup strawberries
6 oz blackberries
Chopped or whole mint leaves for garnish
Preheat the oven to 400. Slice baguette and spread with butter. Mix granulated sugar and cinnamon in shallow dish. Nestle each slice into mixture and move to a baking sheet. Toast for 6-7 minutes or until desired toastiness! In the meantime mix softened cream cheese with honey and vanilla extract in bowl and set aside.
Cut strawberries into small, bite-sized chunks. In a separate bowl, mash blackberries until broken apart. Mix them together!
To assemble, take a toasted, cooled baguette slice and top with a generous amount of cream cheese mixture, and top with berry mixture. Garnish with a mint leaf if desired.
So if you all are looking for some fun brunch menu items to try, I hope you found something here! The quiche fillings are all simple and can be made ahead. I’d just assemble the berry bruschetta right before you intend to serve it. And the chicken fries up in a matter of minutes! Wake up early, make your favorite waffles, keep them warm in the oven, and you’re ready to go for Easter brunch. I’m soooo looking forward to it, are you? Let me know if you try any or all of these and how they turn out!