Cheddar, Chive, and Chicken Waffles

Ingredients:

- Wheat flour, whole-grain, (3/4 cup) 4.5 oz.

- Baking powder 1 tsp.

- Maple syrup 1 tbsp.

- Eggs, whole, raw, fresh, (1 each) 2.5 oz.

- Milk, skimmed 4 fl.oz.

- Applesauce, canned, unsweetened, without added ascorbic acid (includes USDA commodity), (1/3 cup) 2.8 oz.

- Chives, fresh, finely chopped 1 tbsp.

- Chef-mate ¡Que Bueno! White Cheddar Cheese Sauce 6x106 ounce, (1 cup) 9 oz.

- Liquid smoke 0.5 tsp.

- Black pepper, ground 0.5 tsp.

- Maple syrup, (1/4 cup) 1.25 oz.

- Black pepper, ground 0.25 tsp.

- Chicken thigh without bone, or leg roasted (4 each) 16 oz.

Method:

1 In a mixing bowl, combine flour and baking powder. With the mixer running on low, add 1 tablespoon maple syrup and egg, beat until combined. Add milk in a steady stream until a batter forms. Add applesauce and chives, increase speed to medium. Mix until batter is smooth. Reserve cold for service.

2 In a medium sauté pan, over medium heat combine White Cheddar Cheese Sauce, liquid smoke, and black pepper. Reserve warm for service.

3 Pre-heat a waffle iron. Using a 6 oz. ladle, scoop the waffle batter onto hot waffle iron and cook until cooked through, per waffle iron's instructions.

4 Combine 1/4 cup maple syrup and 1/4 teaspoon black pepper. Glaze each piece of roasted, warm chicken with 2 tbsp. of the maple glaze.

5 To make one portion, top half of a waffle with 1 chicken thigh or leg. Drizzle with ¼ cup smoky cheddar sauce and serve immediately.

Use premade waffles, if desired.

Buffalo Chicken Cheese Dip

Ingredients:

- Chicken breast fillet, roasted, shredded (1/2 cup) 2 oz.

- Chef-mate ¡Que Bueno! White Cheddar Cheese Sauce 6x106 ounce 6 oz.

- Buffalo Sauce, (1-1/2 Tbsp) 0.75 oz.

- Bleu cheese, crumbled 2 tbsp.

- Buffalo Sauce, (1/2 Tbsp) 0.25 oz.

- Bleu cheese 1 tbsp.

Method.

1 In a medium sauce pan, over medium heat, combine the first four ingredients until warmed through.

2 Place mixture in serving vessel, top with remaining hot sauce and Bleu cheese crumbles.

3 Serve with an assortment of accompaniments (fresh vegetables, tortilla chips, whole wheaty toast points.

White Cheddar and Brussels Sprout Quinotto

Ingredients:

- Brussel sprouts, (1 cup) 5 oz.

- Olive oil, as needed 0.5 fl.oz.

- Garlic powder, to taste 10 g.

- Thyme, fresh, minced 0.5 tsp.

- Barley, pearled, cooked, cooked in low-sodium chicken stock (1/3 cup) 1.75 oz.

- Quinoa, cooked, cooked in low-sodium chicken stock (1/3 cup) 1.75 oz.

- Brown rice, cooked, cooked in low-sodium chicken stock (1/3 cup) 1.75 oz.

- Onions, raw, caramelized (1/4 cup) 1.75 oz.

- Chef-mate ¡Que Bueno! White Cheddar Cheese Sauce 6x106 ounce, (1/3 cup) 3 oz.

Method:

1 Preheat oven to 400°F. Toss Brussels sprouts with olive oil, salt, pepper, garlic, and thyme, and spread on a parchment-lined sheet tray. Roast for 8-10 minutes or until soft and browned. Hold cold for service.

2 Combine the barley, quinoa and brown rice.

3 To serve, split the quinotto into two servings, and in a small saucepan over medium heat, add half the Brussels sprouts, barley, quinoa, rice, onions, and Chef-mate White CheddarCheese Sauce. Cook, stirring constantly, until all elements are heated through.

4 Garnish with garlic chips and parsley.