Friday, May 19, 2017

Basic Waffles

Waffles are one of my favorite comfort foods.  Not feeling well:  eat waffles.  Bad day at work: waffles for dinner.  Hungry for fried chicken:  serve with waffles.  They are so versatile - you can make them savory or sweet by just adding seasoning of your choice and altering what or how you serve them.  Waffle sundaes with ice cream and whip cream?  Yes please!  But in all seriousness - here is my go-to waffle recipe.  Prepare as is and serve with some breakfast meat and syrup and enjoy.  Or, get crazy - and experiment with seasoning or add-ins of your choice (chocolate chips or how about some orange zest and serve with a minted glaze)!  Please note:  my photo might look more like pancakes, but it's not . . .it's my Mickey Mouse waffle machine.

Basic Waffles
Yield:  6-8 Average Round Waffles

1 and 1/2 Cups Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
2 Eggs
1 and 1/2 Cups Milk
1 Tablespoon Vegetable Oil

Step 1:  To prepare the batter, add the flour, baking powder and salt to a large bowl.  Stir.

Step 2:  To the bowl, now add the eggs, milk and oil.  Stir until smooth.

Step 3:  Cook in a prepared waffle iron according the manufacturer's instructions.  Enjoy!

Friday, May 12, 2017

Asian Lettuce Cups

I am a sucker for Asian food.  Honestly, I really am.  And it is the one type of cuisine our family can always agree upon.   These lettuce cups are soooooooooo good . . .and not unhealthy either!  Very easy and quick to make with all the good Asian flavors.  Yum.  This can easily be served as a meal or an appetizer for a party.  Furthermore, you can make it with pork, chicken or turkey.  It's definitely versatile that way!

Asian Lettuce Cups
Serves 4

1 Tablespoon Sesame Oil
1 Pound Ground Pork
3 Cloves Garlic, Minced
1 Small White Onion, Diced
1/4 Cup Hoisin Sauce
2 Tablespoons Low Sodium Soy Sauce
1 Tablespoon Rice Wine Vinegar
1 Tablespoon Fresh Grated Ginger
1 Teaspoon Chile Garlic Paste (or Sriracha)
1 (8-ounce) Can Water Chestnuts, Drained and Diced
2 Green Onions, Thinly Sliced
Chopped Nuts (Peanuts or Cashews) - Optional
1 Head Boston Bibb Lettuce, Cleaned and Separated

Step 1:  In a large fry pan, add the sesame oil, ground pork, garlic and white onion.  Cook over medium-high heat, breaking up the meat as it cooks. 

Step 2:  Once the pork is cooked through, add in the hoisin sauce, soy sauce, rice wine vinegar, grated ginger, chile garlic paste and water chestnuts.  Stir to combine and let cook until the liquid is mostly absorbed and chestnuts are heated through.

Step 3:  To assemble, place a spoonful of ground meat on a lettuce leaf and top with green onion and nuts.  Enjoy!

Friday, April 28, 2017

Rhubarb Coffee Cake

Don't know about you . . .but this warm spring weather has me craving RHUBARB!  My family isn't huge on it . . .but me, I love that dang weed.  I was planning to make my mom's rhubarb bread - but seem to have misplaced the recipe.  So, I whipped up a rhubarb coffee cake instead.  Yum, yum, and yum!   This coffee cake is perfectly moist with a brown-sugar flavor that pairs magnificently with the tartness of the rhubarb.

Rhubarb Coffee Cake
Serves 24

3 Cups Diced Rhubarb
2 and 1/2 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Brown Sugar
1/2 Cup Vegetable Oil
1 Egg
3/4 Cup Milk
1/4 Cup White Vinegar
2 Teaspoons Cinnamon, Divided
1/2 Cup White Sugar
1/4 Cup Butter, Melted

Step 1:  Preheat the oven to 350 degrees Fahrenheit.  Prepare a 9x13 cake pan (grease it).  

Step 2:  In a large mixing bowl, add milk, vinegar, egg, brown sugar, vanilla and oil.  Mix until well combined.

Step 3: In a separate bowl, combine the dry ingredients:  flour, salt, soda, baking powder and 1 teaspoon of cinnamon.  Once combined, add to the wet ingredients and stir until just blended.

Step 4:  Add the rhubarb into the mixing bowl and stir by hand until just combined.  Pour into greased cake pan.  Set aside.

Step 5:  In a small bowl, combine the white sugar, 1 teaspoon of cinnamon and the melted butter.  Stir to combine and sprinkle/drizzle across the top of the cake batter.  Place pan in the oven and bake for 45 minutes - or until a toothpick inserted comes out clean.

Let cool slightly before serving.

Friday, April 21, 2017

Orange You Glad I'm Back?

So, I haven't blogged for a while.  I've missed it.  Not sure if you have missed me though.  I've been sick - but I am on the road to recovery!  And while being ill, my taste-buds were rendered useless.   I hope everyone had a nice Easter.  This salad reminds me of the many family gatherings that we once had on my maternal side of the family.  Enjoy!

Orange Fluff Jell-o Salad
Serves 8

1 Small Box Orange Jell-o
1 Cup Cottage Cheese
1 Small Can Mandarin Oranges
1-8oz Container Cool Whip + more for garnish if desired

Step 1:  Prepare Jello according to the package and chill until firm.

Step 2:  Once Jello is firm, mash with fork.  Add the cottage cheese and stir until well combined.  You can use the electric mixer for this if you wish - it will break up the cottage cheese into smaller bits.

Step 3:  Fold in the Cool Whip into the Jello.

Step 4:  Gently fold in the drained oranges into the Jello mixture.

Step 5:  Chill until ready to serve.  Enjoy!