In contemplating what recipe I would create for May, I thought to myself that it’s just about Memorial Day and all the really fun seasonal grilling is about to start!
Beautiful smells of hamburgers, hotdogs, and steak essence fill the air all around us during summer time, making neighbors wish for a little sampling of whatever is cooking nearby!
My original recipes are a blend of art and creativity that meets a satisfyingly simple and deliciously fun experience. Why not have fun with our food? If we have to make meals anyway then why not have a little fun while doing it? Don’t take life and food too seriously. Play with your food a little. Live life full and enjoy every second. I never understood why cooking to some has to be robotic and by rote all of the time. It doesn’t!
I have always been like a curious toddler who constantly asks “Why” to absolutely everything set before me. And I still do it now too, loll.
I have an endless thirst for knowledge and understanding, and I have a need to expand and grow in new ways all of the time.
If something is always done one particular way, regardless of its popularity, I WILL change it up a bit and make it fresh and new.
I see this as my fingerprint… my unique art… and my voice.
Change in life (and also in recipes) is actually good for all of us.
Because of this reality, we need to incorporate flexibility in all aspects of our lives, and not just with food.
Does that mean that we never should repeat favorite dishes or favorite moments? No. In fact, I think reliving special favorite foods and life experiences is beautifully awesome. However, we can’t get too stuck in our ways and stuck in the same old choices or we will become stagnant. Change is needed for growth, expansion, and to learn all of the wonderful lessons about life that we are so fortunate to be able to do while we are alive, healthy, and breathing.
I have found in my life that once I get really set in my ways in any area too strongly, well… life has a way of strengthening it’s pull and control over my life and zaps me into a new direction. This unpleasant scenario has forced me to learn how to adjust very quickly during many unwanted life challenges. Some of these changes and challenges I have had to accept are things I don’t necessarily want, but they must be dealt with head-on nonetheless, and handled in a healthy positive way still.
So, here’s my original recipe for May, and my silly take off of an old southern favorite dish called Chicken and Waffles. My version however changes rather artistically the usual recipe we are all familiar with. Mine is grilled instead of breaded and fried, to add health consciousness to this dish. It also has a fun and creative distinction that’s different than the usual way it is served or eaten in the south. It’s my fingerprint, my unique food art, my food styling showing through, and a conscious adventure to enjoy the moment with food!
I’m not going to ever change these aspects of me, because I actually love adding art and creativity to my life in food, and in living, and in helping every day people with great needs in the world with my numerous philanthropic works I’ve done over the course of my lifetime.
Life, Love, and Art are all blessings in my life, and make my life so fun and uniquely adventuresome. I live life with an unlimited viewpoint and unrestricted by the confines of the world’s narrow vision. My food art kicks down the walls of usual, and shows a brand new and fun perspective.
JILL’S GRILLED CAJUN CHICKEN AND WAFFLES
By Jill’s Gourmet Dreams
Music Inspiration: Sza’s “Normal Girl” and “20 Something” songs
Prep: 15 mins
Completion: 30 mins
Organic Chicken Tenders, 6 pieces
2 Tbsp Kosher Salt
1 Tbsp White Pepper
1 Tbsp Black Pepper
2 Tbsp Sweet Paprika
½ tsp Smoked Paprika
½ tsp Hot Paprika
½ tsp Cipoltle Chili Pepper
1 Tbsp Granulated Dried Onion
1 Tbsp Garlic Powder
1 tsp Cayenne Powder
½ tsp Dried Thyme Leaves
½ tsp Dried Oregano Leaves
Canola Oil 3 Tbsp
2 Waffle Cones
Pure Maple Syrup ¼ cup warmed
Parsley, fresh and minced, for garnish
Let’s Get Cooking:
Preheat oven to 350 F.
Mix all the spices together in a bowl.
Sprinkle spice mixture liberally on to clean dry chicken tenders, on both sides.
Get indoor grill pan heated on stove top, on medium-high heat.
Carefully wipe the grill pan with a paper towel that has been dipped in canola oil (so the chicken does not stick to pan when cooking).
Place all 6 chicken tenders coated in spices onto grill pan. Cook until seared well and crispy golden color (approx. 2-3 minutes/side).
Once golden and crispy, remove from grill pan and place on an oiled cookie sheet. Bake in oven for an additional 10 minutes approximately, or until chicken is fully cooked through (and temp is 165 F).
Remove chicken from oven when fully cooked, and place 3 tenders in each waffle cone. Drizzle chicken in cones with warmed maple syrup, sprinkle with parsley, and serve!
Hope you enjoy my unique way to eat Chicken and Waffles!