We moved into our house in April and the stuff we do not use on a daily basis I put in our awesome walk in attic space. I was trying to find something in the attic last week and I found our big Belgian waffle maker in the process, and I knew I needed to make some waffles. We are really not big breakfast eaters. I normally have some fresh juice or some greek yogurt and Cody skips breakfast all together, so our waffle iron goes unused for months at a time. While I was planning my weekly menu I remembered my waffle maker and decided I need to make a delicious savory waffle.
I have heard of Chicken and Waffles before, but I have never eaten it, so I thought I would make something like that. Cody likes the dark meat of the chicken so I bought some boneless/skinless thighs and he was pretty impressed. This recipe is really easy, even though it has a few steps to it. You can always take a short cut and use a waffle mix and just add the seasonings in the recipe.
Savory Chicken And Waffles
For the Waffles
2 cups All Purpose flour
2 tsp baking powder
4 large eggs, separated
1 Tbs Garlic Powder
1 Tbs Italian Seasonings
1/2 tsp cracked black pepper
4 Tbs butter, melted
2 cups milk
1 cup of shredded cheese (I used an Italian blend)
non-stick cooking spray
Preheat your waffle Iron. Sift the flour, salt and baking powder together in a large mixing bowl. In a smaller bowl whisk the egg yolks with the italian seasoning, pepper and garlic powder, add the melted butter and milk and whisk to combine, add the cheese and stir. Mix the egg mixture with the flour mixture and stir to combine. With an electric mixture beat the egg whites until soft peaks form, gently fold the egg whites into the batter and stir gently. Spray your waffle iron well and pour batter into iron and cook according to your waffle irons instructions.
For the Chicken:
6 boneless skinless chicken thighs or chicken breast, whichever you prefer
salt and pepper
Cover the bottom of a skillet with olive oil and heat it over med-med high heat. Sprinkle the chicken with salt and pepper on both sides. Once the oil is hot put the chicken in the pan and cook only turning once. The outside will get a nice golden brown color.
For the Gravy:
3 Tbs of flour
2 cups of milk
1/2 tsp of salt
1/2 tsp crack black pepper
In the same pan the chicken was cooked in with the same oil whisk in the flour over medium heat and create a roux. If it is all crumbly add a bit more oil, stir until it starts to smell like pancakes and is getting a bit bubbly. Maybe 3-4 min. Whisk in the milk and keep whisking. Turn the heat to medium low and add the salt and pepper. Keep stirring until desired thickness is reached, the longer it cooks the thicker it gets. If it is not thickening you can whisk in some more flour a little at a time.
Top the Waffles with the Chicken and pour gravy on top. Serve with some green beans and fresh fruit salad. Enjoy!
Football season has finally arrived and from Texas Tech games on Saturday to Monday Night Football our meals are football friendlily. Pizza goes with watching football, and its one of Cody’s favorite meals. Whenever we order pizza I am amazed at how expensive it can be. Its at least $40.00 for the three of us and thats not including any extra dipping sauces or a side of hot wings.
I have an amazing Aunt Sue who is one of my major role models and she is a magnificent cook. She gave me a wonderful pizza crust recipe and taught me how to make the dough many years ago and its the best. This dough is fool proof, and super easy.
Aunt Sue’s Pizza Crust
1 package of yeast
1 cup of warm water (120 degrees)
1 tsp sugar
2 Tbs oil
1/4 tsp salt
2 1/2 cups flour
in a mixing bowl mix the sugar with the warm water and then sprinkle the yeast on top. Allow the yeast to “grow” for about 5 minutes, when they get all foamy looking they are ready. If your yeast has been in the refrigerator it might take a little longer. Add in the rest of the ingredients and beat it vigorously, you can even mix it in with your hands.
Cover the bowl with some plastic wrap and get all your pizza toppings out, grate some mozzarella cheese, and preheat your oven to 425.
Dust your pizza stone or baking pan with cornmeal and pat out your pizza crust. Cover with your favorite pizza sauce (I like to use leftover spicy marinara), layer on your toppings, your favorite cheeses and sprinkle some italian seasoning on top. Bake for 15-20 min or until crust is golden and cheese is bubbly.
This recipe can easily be doubled or tripled…I made 4 batches last night. Divide it up and freeze some for next time or make some cheesy garlic bread. Last night I braided three “snakes” of dough together and stuffed spices, cheese, melted butter and garlic between the braids and we had delicious pizza, cheesy bread and enjoyed some Monday Night Football. Enjoy!
Thank you Aunt Sue for this wonderful recipe, I want to be like you when I grow up.
Cody’s mom and step-dad came into town for a nice long weekend visit and after spending the entire day cleaning house I needed something quick for dinner. I had 3 bone in ribeye steaks in the freezer so the night before last I set them in the fridge to thaw. Before I started my cleaning frenzy I needed to get the steaks marinating so they would be nice and delicious for steak sandwiches for dinner. I had hired maids to come clean my house because I had a million other things to do, but of course the had to cancel so I was stuck cleaning the house, running errands, going to an appointment and getting everything ready. Oh and taking care of a puppy who still has not mastered the art of potty training. After my busy day I still ended up with about 15 minutes of downtime to relax and enjoy my clean house before everyone arrived. Dinner was a huge hit, my father in law kept complimenting it and Rasmus our exchange student even went back for seconds.
Tasty Steak Sandwiches
3 ribeye steaks (about 2.5 pounds) sliced thin and most of the fat removed
3 Tbs Grub Rub (or your favorite meat tenderizing seasoning)
1/4 cup Worcestershire sauce
1 Tbs season salt
1Tbs olive oil
1 big red onion sliced
6 Ciabatta rolls
6 slices of Horseradish cheddar cheese (or your favorite cheese)
In a gallon size freezer bag put the steak, seasoning, salt and the Worcestershire sauce in an shake it all around and put in the fridge for at least 3 hours (you could even do it the night before).
Get a large cast iron skillet or a nonstick skillet and put the olive oil in the bottom and toss in the onions over medium high heat. Once the onions start cooking and smelling delicious add the steak mixture and toss it around to get all the flavor on the onions. Slice the Ciabatta in half and toast in the oven at 400 until desired toasting is reached.
Pile the cooked steak and onions on the Ciabatta rolls and top with the cheese. Serve with fresh fruit and french fries. Enjoy
Who doesn’t love chicken tenders? Its a comfort food and a kids all time favorite. Cody loves chicken tenders and french fries, and I do as well, but I do not like how unhealthy they are. I came up with this simple and delicious alternative to traditional chicken tenders. They are dusted in coconut flour, dredged in egg and “battered” in crushed almonds. I made extra to have for lunch today tossed in buffalo sauce on a salad. Finally a buffalo chicken salad you can feel good about!
Even Better Chicken Tenders
2 pounds of raw organic chicken tenders or 2 full chicken breast cut into tenders
1/2 cup of coconut flour
1 1/2 cup of sliced almonds crushed
3 eggs beaten
1/2 tsp sea salt
1/2 tsp cracked black pepper
Preheat your oven to 400 and line a large baking sheet with a Silpat or parchment paper. Pour coconut flour on one a plate and the almonds on another plate. Doing one tender at a time roll it in the coconut flour, then coat in it the egg and then roll it in the almonds. Put it on the baking sheet. Repeat until all the tenders are done. Bake them for 15-20 min, the almonds do not get really dark, they will still look light when they are finished. To check if its done cut one in half to make sure its cooked all the way. Serve with your favorite dipping sauces. I like spicy mustard!
I made delicious potato discs to go along with this, these chicken tenders, its an easy and healthier version of french fries.
3 large Russet potatoes
3 Tbs Olive Oil
2 tsp sea salt
2 tsp cracked black pepper
season salt or steak seasoning (optional)
Preheat your oven to 400 and spray a large baking sheet with nonstick cooking spray. Slice the potatoes into thin circle discs and put them in a mixing bowl. Pour the olive oil on the potatoes and stir until they are all coated in oil. Lay the disc in a single layer on the baking sheet and sprinkle the salt and pepper on top, depending on the size of your pan, you might need two batches. Bake in the oven for 20-25 min, just until the edges are starting to brown and they are soft. With a spatula take the potatoes off the baking sheet and transfer to a serving bowl. Sprinkle season salt or steak seasoning on top and serve with your chicken tenders and dipping sauce. Enjoy!
I was grocery shopping and Cod fillets were on sale! I love Cod, so I bought enough for two meals and froze half of it. Since Sundays are normally filled with chips and queso, hot wings or burgers and beer, on Mondays I try to make a really healthy dinner to help us get back into eating mostly healthily during the week. Last night I made Cod with lemon pepper, capers and spinach. Its an easy and delicious and HEALTHY dinner.
4 Cod (or Tilapia or Swai) fillets
1 small jar of capers
2 lemons sliced into rings
1 handful of fresh spinach
2 cups of dry white wine
2 Tbs Lemon Pepper
1 tsp Italian herbs
Preheat your oven to 350. Lay the fillets in a 9 x 13 baking dish and pour the wine over them, sprinkle the lemon pepper and italian seasonings over the fish. Cover the fillets with the spinach leaves and top with the lemon rings and capers. Cover with foil and bake for about 25 min or until the fish is flaky. I served the Cod on a bed of Quinoa and a side of squash and zucchini. This could be prepped in the morning and then baked at dinner time, its a light and fresh meal. Enjoy!
Our exchange student, Rasmus is from Denmark and he told me that they eat a lot of pork and that he loves it. Cody and I ate pork occasionally, but since Rasmus likes it so much I have been trying to have it more often.
I love pulled pork, I really like it super spicy with some sweetness mixed in. Cody really does not like it spicy, so I came up with this recipe that really is the best of both worlds. You can serve it with rolls to make sliders, tortillas and have tacos or as a main dish and serve it with potatoes and veggies. We had it in tortillas and I served it with a fresh fruit salad. The recipe is simple and the leftovers are wonderful.
Sweet and Spicy Pulled Pork
1 pork loin (Mine was 4 pounds)
1 big onion sliced in about 1 inch slices
5 cloves of garlic smashed
1/2 tsp sea salt
1/2 tsp black pepper
1 Tbs adobo powder
2 cans of ginger ale
1 bottle of Honey Chipotle BBQ sauce (or sweet and spicy)
1/4 cup of flour
Preheat your oven to 350. In a dutch oven cover the bottom with the onions and garlic and put the pork fat side up on top of them. Sprinkle the spices on top of the pork and pour the ginger ale around the meat. Pour the entire bottle of BBQ sauce on top of the pork and cover with the lid. Put in the oven for 1 1/2-2 hours or until your thermometer reads at least 145 when inserted into the center. Remove the pork from the pan and set on a cutting board. Ladle out about a cup of the juice from the pan and put it in a bowl, whisk in the flour until there are no lumps. Pour the flour mixture into the pan and whisk it all together to thicken it. Shred the pork on a cutting board and move it to a serving platter. Pour the gravy over the pork and serve. If your gravy is not thick enough, whisk in more flour 1 Tbs at a time until it reaches the desired thickness. Enjoy!
I did my grocery shopping yesterday and planned my menus for the entire week. While I was at the store I mentally went down my shopping list and was so proud of myself for getting everything I needed. I never seem to be able to make it to the grocery store with a written list, I leave them in the car, at home, in my pocket etc. I have tried to put the list on my phone and of course I forget its there. I am just not a list follower I guess.
Anyway, I came home, unloaded all the groceries and put them away and realized I forgot to buy the chicken for the Jerk Chicken sandwiches I was going to make. After debating going back to the grocery store I went the lazy route and switched my dinners around and made shrimp and broccoli risotto. It’s hard to top a warm and creamy risotto, its easy to make and super delicious. If you do not like shrimp, you can use cooked chicken in its place.
Shrimp and Broccoli Risotto
2 pounds of raw shrimp, peeled and deveined
1 12oz package of frozen broccoli
2 cups of Arborio rice
8 cups of chicken broth
1 white onion, chopped
4 cloves of garlic, chopped
2 Tbs olive oil
1 Tbs Italian seasonings
1tsp cayenne pepper (optional)
1-1 1/2 cups fresh grated Parmesan cheese
Use a big pan (I used my wok) and cook the onion and garlic in the olive oil on medium-medium high until they are starting to turn translucent. Add the two cups of rice and stir well, let the rice cook for about a minute. Add about 1/2 of a cup of broth at a time stirring. Only add more broth once the other has been absorbed. Keep stirring and adding broth until you have about 2 cups left to add. Add the frozen broccoli and the shrimp and stir into another 1/2 cup of broth. Once all the broth is added and absorbed, stir in the Parmesan cheese and the seasonings. Cover and turn the heat off and let sit for about 5 minutes and serve.
This recipe is easy and it makes about 6 good size servings. Enjoy!