4 bone-in chicken breast
1 lemon, zested and juiced
3 sprigs fresh rosemary, roughly chopped
3 garlic cloves, minced
salt & pepper to taste
Combine all ingredients in a ziploc bag and massage the chicken. Let marinade for at least an hour for best flavors. Grill.
sweet potato waffles (alton brown)
1 1/2 cups peeled and cubed sweet potatoes
2 cups all purpose flour ***I substituted whole wheat flour here but only used 1 3/4 cups)***
1 tablespoon baking powder
1/2 teaspoon salt
6 egg whites, at room temperature
1 cup milk
1/4 cup firmly packed light brown sugar
1/4 cup butter, melted
1 tablespoon grated orange rind
Vegetable spray, for waffle iron
Special equipment: steamer basket and waffle iron
Put cubed sweet potatoes in a steamer basket. Place the basket in a large pot of simmering water that is no closer than 2 inches from the bottom of steamer. Allow potatoes to steam for 20 minutes of until fork tender. Mash cooked potatoes and set aside.
In a large bowl, whisk together flour, baking powder, and salt and set aside.
In another bowl combine the sweet potatoes, milk, brown sugar, butter, and grated orange rind. Stir the sweet potato mixture into the flour mixture and thoroughly combine. Beat egg whites until stiff peaks form. Gradually fold egg whites into batter 1/3 at a time. The batter will be thick. Using a No. 20 disher (scoop), place 2 scoops of batter onto a preheated, oiled waffle iron, and cook until lightly browned, about 5 to 6 minutes
spiced walnut maple syrup
3/4 c maple syrup
2 tbsp honey
1/3 c walnuts, roughly chopped
1 tsp cayenne pepper
Toast walnuts on medium heat and sprinkle on cayenne pepper. Mix maple syrup and honey in microwavable bowl for 45 seconds. Stir in walnuts and serve over lemon-rosemary chicken & sweet potato waffles.