I made this a couple weeks ago and it's a new favorite in our house! Plus, it's super easy! I got the gravy idea from Racheal Ray and the waffle recipe I got in an email from my dad. The waffle recipe is from a place in Salt Lake called Finn's Cafe, it recently won an award for "Best Breakfast" from a magazine there in S.L.C. The waffles were AMAZING! The kids ate them plain. I had one bite and called my sister gushing about how delicious they were!
WAFFLES
6 eggs
1 cup sugar
1/4 cup sour cream
1 cup flour
1/8 teaspoon nutmeg
1/8 teaspoon cardamom
1/8 teaspoon dried ginger
cooking spray
waffle toppings
Batter:
1. Combine 6 eggs and 1 cup of sugar. Whip until thick and frothy, about 4 minutes.
2. Blend in 1/4 cups of sour cream.
3. Add 1 cup flour and 1/8 teaspoon each of nutmeg, cardamom and dried ginger; fold in until thoroughly mixed.
4. Chill batter in refrigerator for at least 1 hour.
Cooking:
Preheat waffle iron and mist with cooking spray (Pam). Gently pour in batter. Cook until golden brown (2-4 minutes).
Traditionally served with sour cream and lingonberries, but also goes great with any of your favorite jams, syrups or butters!
Enjoy.
~~~~~~This was a little sweet for a savory waffle, which is what I made with the chicken and gravy. Next time I make them for a savory dish I will put in half the sugar it calls for. Also, I didn't have cardamom.
CHICKEN
I seasoned boneless skinless chicken tenders with salt and pepper and sauteed them in a pan with a little butter and olive oil.
GRAVY
Using the pan I cooked the chicken in, I added about 4 TBS of butter (this depends on how much oil you have left in the pan) and 2-3 TBS of flour to make a roue. Then I added chicken broth to make a thick gravy. I added 1-2 TBS of dried Rosemary (Tyler isn't crazy about Rosemary so I went easy on it) and about 1/2 - 3/4 cup of maple syrup - I just used the syrup I had in the cupboard, not real maple syrup. You can also use chicken gravy packets and add rosemary and maple syrup.
ASSEMBLY
I took one waffle square, put one chicken tender on waffle and folded it in half, just like a half sandwich. OR, make a full sandwich using two waffle squares and a full chicken breast or 2 tenders. Then dip in gravy.
Friday, April 29, 2011
Saturday, April 9, 2011
Hors d'oeuvres
Earlier this week we had a thing at our house and I wanted to make some fun foods that would be easy to grab and eat while talking and walking around. So, this is what I came up with. Meatballs in a BBQ Apricot sauce, Veggies & Dip in a cup and a Dill Cream Cheese Crostini. They were so yummy and really easy to make. The meatballs can be made the day before and then, an hour or so before your party begins toss them in a crock pot with the sauce to heat them up. The veggies for the cup and the crostini can all be prepped the day before so all you have left to do on the day of is assemble!
Meatballs
I use my grandma's recipe. Any recipe will do - OR - buy the premade ones in the frozen section at the grocery store. For the sauce I combined equal parts BBQ sauce, your favorite kind will do, and apricot preserves. You can always bump it up a bit by adding a little cayenne pepper, liquid smoke, garlic, onion, brown sugar... the options are endless!
Veggies Sticks & Dip in a Cup
This doesn't really need explaining. Just cut up a variety of veggies. I used carrots, celery and red bell pepper. Make sure they are cut long enough to easily pick out of a cup. Put some Ranch dip in the bottom of a clear plastic cup - you can use shorter or regular sized cups - and then put in the veggie sticks. Simple and fun, right? Plus your guests can double dip all they want!
Dill Cream Cheese Crostini's
This one is really easy, too. You'll need:
1 baguette or a loaf of french bread. I prefer the baguette but french bread will work fine.
1 package cream cheese
1/2 - 1 TB dried dill, depending on how much dill you like. Just taste as you go.
Diced tomatoes
Diced black olives
Mozzarella cheese
~I also used capers and red bell peppers on mine~
Directions:
Soften cream cheese a bit and stir in dill, set aside. Slice your bread on a bias in 1/4 inch slices. Lay flat on a baking sheet and drizzle with a little olive oil. Broil for a couple minutes on each side till lightly toasted. You don't want them too toasted because they are going back under the broiler after they're topped. Once removed, spread cream cheese on each one. Top with tomatoes & olives (and anything else that sounds good to you!). Sprinkle a little mozzarella cheese on top and pop them back under the broiler till the cheese just begins to melt. Serve warm.
And there you go. Three delicious, simple and quick hors d'oeuves for any get-together!
Meatballs
I use my grandma's recipe. Any recipe will do - OR - buy the premade ones in the frozen section at the grocery store. For the sauce I combined equal parts BBQ sauce, your favorite kind will do, and apricot preserves. You can always bump it up a bit by adding a little cayenne pepper, liquid smoke, garlic, onion, brown sugar... the options are endless!
Veggies Sticks & Dip in a Cup
This doesn't really need explaining. Just cut up a variety of veggies. I used carrots, celery and red bell pepper. Make sure they are cut long enough to easily pick out of a cup. Put some Ranch dip in the bottom of a clear plastic cup - you can use shorter or regular sized cups - and then put in the veggie sticks. Simple and fun, right? Plus your guests can double dip all they want!
Dill Cream Cheese Crostini's
This one is really easy, too. You'll need:
1 baguette or a loaf of french bread. I prefer the baguette but french bread will work fine.
1 package cream cheese
1/2 - 1 TB dried dill, depending on how much dill you like. Just taste as you go.
Diced tomatoes
Diced black olives
Mozzarella cheese
~I also used capers and red bell peppers on mine~
Directions:
Soften cream cheese a bit and stir in dill, set aside. Slice your bread on a bias in 1/4 inch slices. Lay flat on a baking sheet and drizzle with a little olive oil. Broil for a couple minutes on each side till lightly toasted. You don't want them too toasted because they are going back under the broiler after they're topped. Once removed, spread cream cheese on each one. Top with tomatoes & olives (and anything else that sounds good to you!). Sprinkle a little mozzarella cheese on top and pop them back under the broiler till the cheese just begins to melt. Serve warm.
And there you go. Three delicious, simple and quick hors d'oeuves for any get-together!
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