Episode 7

Chicken and Waffle Kabob

Brady Farmer - Cooking on High

Chef Brady

Breakfast Kabobs

  • 4 boneless/skinless chicken thighs
  • 8 slices thick-cut bacon
  • 1 red, 1 yellow bell pepper
  • 3 yukon gold potatoes
  • 8 eggs     2 for chicken, 6 for frittata
  • ½ cup shredded Colby jack cheese
  • ½ cup shredded cheddar cheese
  • ½ cup crimini mushrooms, chopped
  • 2 cloves finely chopped garlic
  • ½ red onion, cut into squares
  • ½ yellow onion, cut into squares
  • 4 pieces green onion, finely chop
  • ½ cup zucchini, chopped
  • ½ cup broccoli stalk, chopped
  • 2 cups canola oil for frying
  • 1 cup flour
  • salt, pepper, cayenne pepper, seasoning salt
  • salted weed butter
  • maple syrup

Belgium Waffle

  • 2 cups flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup brown sugar
  • ¼ cup sugar
  • 2 eggs
  • 2 cups milk
  • 1 tablespoon vanilla
  • ½ cup weed oil

 

INSTRUCTIONS

Chicken Directions

  1. Soak chicken in egg mix.
  2. Mix flour and seasonings and dip chicken.
  3. Fry 7-8 min each side.
  4. Cut into squares for kabob.

Frittata Directions

  1. Saute zucchini, mushrooms, broccoli, and garlic.
  2. Mix eggs, cheese, sautéed veggies together in a small baking pan and bake on 400 for 10-13 min.
  3. Cut into small squares and wrap with bacon for kabobs.

Maple Butter Directions

  1. Bring butter to room temp and add syrup and mix.
  2. Place in fridge till cold and firm.

Waffle Directions

  1. Oil the waffle maker.
  2. Sift the dry ingredients together in a large bowl.
  3. In separate bowl, separate egg whites and beat until stiff peaks form.
  4. In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly.
  5. Add to dry ingredients and mix well.
  6. Fold in egg whites.
  7. Cook in waffle iron on medium-high heat for around 5-10 minutes.
  8. Cut into small squares for kabob.

Kabob Directions

  1. Grill potatoes, peppers and onions for kabob.
  2. Place all cut items on kabob stick and place butter and drizzle with syrup.