Here's a basic waffle recipe. But by basic I mean yummy. It makes like twice as much as Justin, Sarah, and I ever eat. But leftovers are good.
2 eggs
2 cups buttermilk (I do the regular milk plus a couple of tablespoons of vinegar trick)
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 butter, melted (I've used oil and it's good too)
Heat waffle iron. In a large bowl beat eggs. Add everything else and beat until smooth. Pour batter into hot, lightly greased waffle iron. Cook 2-3 minutes or until golden brown. Remove waffle carefully (It really says that in this cookbook). Top with syrup, strawberries, whipped cream or ice cream as desired. (Just in case you've never had waffles before and didn't know your options.)
October 23, 2010
Bacon Wrapped Cream Cheese and Green Chile Chicken
The name pretty much says it all. Rachael Ray says to roll it up and cook on the grill but we lost a lot of filling that way and burned the bacon.
Serves 6
3 chicken breasts, butterflied and pounded flat (so now you have 6 pieces of chicken)
1 pkg cream cheese
1 can diced green chilies
6 strips of bacon
Mix cream cheese and green chiles in a bowl until smooth. Put a big glob in the center of each chicken piece. Roll the chicken up. Wrap with bacon. Secure with toothpicks if you need to and place in a baking dish. Bake at 375 until done.
The bacon under the chicken doesn't get browned so I didn't eat it. It might be better just to lay the bacon only on top of the chicken so it all gets nice and crispy.
Serves 6
3 chicken breasts, butterflied and pounded flat (so now you have 6 pieces of chicken)
1 pkg cream cheese
1 can diced green chilies
6 strips of bacon
Mix cream cheese and green chiles in a bowl until smooth. Put a big glob in the center of each chicken piece. Roll the chicken up. Wrap with bacon. Secure with toothpicks if you need to and place in a baking dish. Bake at 375 until done.
The bacon under the chicken doesn't get browned so I didn't eat it. It might be better just to lay the bacon only on top of the chicken so it all gets nice and crispy.
Corn Chowder
This is Justin's mom's recipe and one of his favorite dinners ever. It's super easy (like 30 minutes start to finish) and is perfect for a cold day.
Makes about 6 servings
1 lb. bacon, cut into one-inch pieces (or less bacon, if you prefer)
1 onion, chopped
3 large potatoes, cut into cubes
2 c. water
1 tsp. salt
1/4 tsp. pepper
2 cans of canned corn, with water
1 can evaporated milk
1/4 c. flour
1/2 c. water
Paprika
Brown bacon in large pot. Let drain on paper towel. Drain all but 2 tbs of bacon grease. Brown the onion in bacon grease. Add the chopped potatoes, 2 cups water, salt and pepper. Bring to a boil, then simmer for 15 minutes. Add corn with liquid and canned milk. Mix 1/4 cup flour in 1/2 cup of water until smooth. Add to soup. Add the bacon and sprinkle with paprika.
Makes about 6 servings
1 lb. bacon, cut into one-inch pieces (or less bacon, if you prefer)
1 onion, chopped
3 large potatoes, cut into cubes
2 c. water
1 tsp. salt
1/4 tsp. pepper
2 cans of canned corn, with water
1 can evaporated milk
1/4 c. flour
1/2 c. water
Paprika
Brown bacon in large pot. Let drain on paper towel. Drain all but 2 tbs of bacon grease. Brown the onion in bacon grease. Add the chopped potatoes, 2 cups water, salt and pepper. Bring to a boil, then simmer for 15 minutes. Add corn with liquid and canned milk. Mix 1/4 cup flour in 1/2 cup of water until smooth. Add to soup. Add the bacon and sprinkle with paprika.
Chocolate Melting Cake
This is something you can make when you're craving chocolate and eggs are on sale. I half the recipe and just make 4 cakes.
1 3/4 c. chocolate chips
1 3/4 c. butter
9 large eggs
1/2 c. sugar
2/3 c. flour
Preheat oven to 400.
Melt chocolate chips and butter in the microwave or in a saucepan on the stove.
Mix half of eggs and sugar in large bowl. Add flour. Add remaining eggs and sugar. Add chocolate/butter mixture. Mix well.
Pour into 8 greased and floured ramekins. (I bought mine at Walmart for like a dollar each. Or you could use a muffin tin I guess. Or any little oven safe bowls.)
Bake for 8-12 minutes or until cake is done on edges but still gooey in center. Top with a large scoop of vanilla ice cream. You may need a glass of milk too.
October 10, 2010
Autumn Harvest Pork Loin
This was today's dinner...and boy was it yummy!! I was surprised at how good it turned out. And it was relatively easy. Success Rate: Kenny and Rachel LOVED it. Zachary thought the meat was super good, and he even poured on some honey. Tyler didn't care for it much, he picked at it a little, but that was about it. The flavor is sweet, so we had a hard time knowing what to serve with it, so we ended up making some corn bread and that seemed to be a perfect combination. We will for sure be making this again.
1 cup cider or apple juice
1 1/2 - 2 lb. pork loin
salt
pepper
2 large Granny Smith apples, peeled and sliced
1 1/2 whole butternut squashes, peeled and cubed *
1/2 c brown sugar
1/4 tsp. cinnamon
1/4 tsp. dried thyme
1/4 tsp. dried sage
1. Heat cider in hot skillet. Sear pork loin on all sides in cider.
2. Sprinkle meat with salt and pepper on all sides. Place in slow cooker, along with juices.
3. Combine apples and squash. Sprinkle with sugar and herbs. Stir. Place around pork loin.
4. Cover. Cook on Low 5-6 hours.
5. Remove pork from cooker. Let stand 10-15 minutes. Slice into 1/2 inch thick slices.
6. Serve topped with apples and squash.
*I don't know what butternut squash is, so just bought regular yellow squash, you know the kind that looks like cucumbers only bright yellow. It worked out great and yummy.
1 cup cider or apple juice
1 1/2 - 2 lb. pork loin
salt
pepper
2 large Granny Smith apples, peeled and sliced
1 1/2 whole butternut squashes, peeled and cubed *
1/2 c brown sugar
1/4 tsp. cinnamon
1/4 tsp. dried thyme
1/4 tsp. dried sage
1. Heat cider in hot skillet. Sear pork loin on all sides in cider.
2. Sprinkle meat with salt and pepper on all sides. Place in slow cooker, along with juices.
3. Combine apples and squash. Sprinkle with sugar and herbs. Stir. Place around pork loin.
4. Cover. Cook on Low 5-6 hours.
5. Remove pork from cooker. Let stand 10-15 minutes. Slice into 1/2 inch thick slices.
6. Serve topped with apples and squash.
*I don't know what butternut squash is, so just bought regular yellow squash, you know the kind that looks like cucumbers only bright yellow. It worked out great and yummy.
Chicken Enchilada Casserole
We made this conference weekend for Sunday dinner. Mom and I each made a crockpot full. They were basically the same in each crockpot, but the brand of enchilada sauce was different and I had an extra dose of green chilies in mine, so it made it a little spicer. I think that we can all agree that it was tasty. You can't go wrong with this ingredient combination. Success Rate: Mom, Dad, Diana, Justin, Rachel and Kenny all liked it. Leftovers were great. Tyler picked at it and only at the chicken and tortilla, and Zachary wouldn't try it.
(The original recipe called for red enchilada sauce, but I prefer green with chicken, so this is my version of the recipe.)
1 onion chopped
1 garlic clove, minced
1 tbsp oil
BIG can of green enchilada sauce (can't remember the oz's)
salt to taste
pepper to taste
8 flour tortillas
3 boneless chicken breast halves,
15-oz can black beans, drained and rinsed
11-oz can Mexicorn, drained
3/4-lb shredded cheese
2 1/4-oz can sliced black olives, drained
1. Saute onion and garlin in oil in saucepan. Add chicken and cook until chicken is cooked thoroughly. (I added a can of diced green chilies during this step for fun)
2. Spray inside of slow cooker with cooking spray. Place 2 tortillas in bottom of slow cooker. ( you may need to trim to fit) Layer one-third chicken on top. Top with one-third enchilada sauce, one-third beans, one-third corn, one-third cheese, and one-third black olives. Repeat layers 2 more times. Top with 2 tortillas, coat with sauce and cheese.
3. Cover. Cook on Low 6-8 hours.
(The original recipe called for red enchilada sauce, but I prefer green with chicken, so this is my version of the recipe.)
1 onion chopped
1 garlic clove, minced
1 tbsp oil
BIG can of green enchilada sauce (can't remember the oz's)
salt to taste
pepper to taste
8 flour tortillas
3 boneless chicken breast halves,
15-oz can black beans, drained and rinsed
11-oz can Mexicorn, drained
3/4-lb shredded cheese
2 1/4-oz can sliced black olives, drained
1. Saute onion and garlin in oil in saucepan. Add chicken and cook until chicken is cooked thoroughly. (I added a can of diced green chilies during this step for fun)
2. Spray inside of slow cooker with cooking spray. Place 2 tortillas in bottom of slow cooker. ( you may need to trim to fit) Layer one-third chicken on top. Top with one-third enchilada sauce, one-third beans, one-third corn, one-third cheese, and one-third black olives. Repeat layers 2 more times. Top with 2 tortillas, coat with sauce and cheese.
3. Cover. Cook on Low 6-8 hours.
Applesauce Cookies
2 cup sugar
1 cup shortening (I use butter/margarine)
2 eggs
2 cups applesauce
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
2 tsp baking soda
4 cups flour
chocolate chips
Mix the standard cookie method. Bake at 350 for 12-15 minutes or until the edges of cookies look golden brown.
1 cup shortening (I use butter/margarine)
2 eggs
2 cups applesauce
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
2 tsp baking soda
4 cups flour
chocolate chips
Mix the standard cookie method. Bake at 350 for 12-15 minutes or until the edges of cookies look golden brown.
Applesauce Cookies
2 cup sugar
1 cup shortening
2 eggs
2 cups applesauce
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
2 tsp baking soda
4 cups flour
chocolate chips
Mix the standard cookie method. Bake at 350 for 12-15 minutes or until the edges of cookies look golden brown.
1 cup shortening
2 eggs
2 cups applesauce
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
2 tsp baking soda
4 cups flour
chocolate chips
Mix the standard cookie method. Bake at 350 for 12-15 minutes or until the edges of cookies look golden brown.
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