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Sweet and Salty Shower

Haylie Duff's Real Girls Kitchen

It’s shower time! Baby shower, that is. And Haylie is throwing one for her good friend Beverley Mitchell.With a group of pregnant women, cravings abound, Haylie throws a sweet and salty shower accommodating ever-changing appetites. At Sticky, Haylie makes her own custom hard candy, while in the kitchen it’s Olive Tapenade and Chicken and Waffles with a Maple Mustard sauce.It’s a menu meant to celebrate babies, but one that suits any sort of party.

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Recipes in this Episode

CHICKEN AND WAFFLES WITH A MAPLE MUSTARD SYRUP 

2 cups of buttermilk 

1 sprig of rosemary

1 tablespoon of kosher salt

1/2 tsp of hot sauce

1 cup Japanese panko crumbs

1 1/4 cups crushed kettle potato chips

4 boneless chicken breasts

3/4 cup of flour

2 large eggs

Coarse kosher salt and fresh black pepper

Rosemary sprigs

Canola oil


Slice chicken in long strips, should have at least 3 strips per each breast. In a resealable plastic bag add all marinate and add chicken. Let side for min 20 minutes or up to 2 hours.

Heat 1 cup of canola oil in a shallow cast iron skillet. In a shallow bowl add flour, garlic powder, salt and pepper.

In another shallow bowl beat the eggs with 1 tablespoon water. Season with 1/2 tsp of salt and ¼ tsp pepper. Mix the crushed chips with the panko crumbs.

Pat chicken dry with a paper towel. Working one at a time dip the chicken strips into the flour mixture, shake off excess. Then dip in egg allowing excess to drip off then into the potato chip mixture. Place in hot oil.Cook thoroughly. Have a sheet pan with a cooling rack on top. Placed cooked chicken on cooling rack. Keep chicken in a warm oven until ready to serve.


MAPLE SYRUP 

1 cup of Maple syrup

¼ cup of brown mustard

1 tsp of kosher salt

Combine all ingredients in a sauce pan over medium heat. When mixture begins to bubble turn to low. Stir until well combined. Pour in container and serve immediately.


BELGIAN STLYE WAFFLES 

2 ¼ teaspoon of dry yeast

3/4 cup of warm whole milk

2 sticks of unsalted butter, melted and cool

2 large eggs

1 tsp of good quality vanilla

3 ½ cup of unbleached flour

½ teaspoon of salt

1 cup of chopped cube sugar

Dissolve yeast in warm milk. Let sit for 5- 10 minutes. In a bowl add melted butter, eggs, vanilla. Mix until combined. In another large bowl, whisk together flour and salt. Make a well in the center of the flour bowl. Add the yeast mixture and the melted butter mixture and gently combine. Mixture should be slightly lumpy. Cover and let sit for 30 minutes to rise. Add chopped sugar cubes and gently fold into dough. Do not over mix.Divide dough into small patties. Bake in a hot waffle iron. Roughly 6 to 8 minutes on each side. Serve warm.


OLIVE TAPANEDE 

3 cups of assorted olives, pitted

1 tablespoon of capers, drained

1 garlic clove, grated

Half zest of one lemon

1 teaspoon of lemon juice

1/3 cup of extra virgin olive oil

½ teaspoon red chili flakes


Add all ingredients to a food processor except for oil and chili flakes. Pulse a few times. Scrap down processor bowl and continue to pulse, until desired consistency.Pour into a bowl drizzle with oil and chili flakes, mix. Serve with crackers or bread.

Store in refrigerator in an air tight container for up to 3 weeks.