Friday, January 20, 2017

Blackberry Lemon Waffles

These waffles are so delicious that you do not need to add any syrup.  I recommend just a little powder sugar dusting or some whipped cream.  Blackberries and lemon compliment each other to make this a tasty breakfast, lunch or dinner.




Blackberry Lemon Waffles

1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt

3 tbsp sugar
1 tbsp lemon zest
2 large eggs, separated
3 tbsp butter, melted and cooled
2 tbsp lemon juice

1/2 cup sour cream
3/4 cup milk
6 oz blackberries, rinsed, dried and cut into half or 3 pieces

Sift all dry ingredients and zest into a large bowl.  In a small bowl, beat egg whites until light and fluffy.  Gradually mix milk, egg yolks, butter, sour cream, lemon juice and beaten egg whites into dry ingredients.  Gently fold in blackberries.

Bake per your waffle makers instructions.

Makes 8 waffles

Tuesday, January 17, 2017

Parmesan Garlic Knots

Soup and bread are on the menu at the time of year quite often.  These knots are covered with a topping of freshly grated Parmesan, garlic powder and parsley so you get a taste of eat with every bite you take.



Parmesan Garlic Knots

1 1/2 cups warm water
1 pkg yeast
1 tbsp sugar

Mix together and let sit for 10 minutes until yeast starts foaming.

In your mixer bowl combine -

3 3/4 cups flour
1 tsp sea salt

Pour water into the mixing bowl with the mixer turned on medium speed using a dough hook.  Allow to mix for 5 minutes until completely kneaded.  Turn out onto a floured surface and knead for another 2 minutes.  Pat into a pie shaft and allow to sit for 15 minutes.  Cut into 8 equal pieces and tie into a know.  Place on a parchment covered baking sheets.  Beat one egg and brush the tops with it.  Sprinkle Parmesan mixture on top and bake for 22 minutes at 350°.

Parmesan mixture -


1/3 cup Parmesan cheese, freshly grated
1 tsp garlic powder
1 tbsp parsley

Saturday, January 14, 2017

Mexican Won Ton Cups

These are a fun meal or snack to make to eat while watching the football playoff games.  The won ton wrappers turn crispy in the oven and all the flavors meld together with layers of refried beans, taco meat and cheese.  Serve with additional toppings of shredded lettuce, tomatoes, sour cream, taco sauce...whatever you wish.  I used my own taco seasoning recipe (recipe below) because I can control the sodium.  Normally I have my own refried beans that I made in the crock pot and freeze but I'm out at the moment and need to restock.




Mexican Won Ton Cups

24 won ton wrappers
refried beans, fat-free
1/2# extra lean ground beef
1 1/2 tbsp taco seasoning
1/4 cup water
shredded cheddar of Mexican blend cheese

Cook ground beef.  Stir in the taco seasoning and water and cook down.  Spray cooking spray evenly over a standard size muffin pan.  Line each up with 2 won ton wrappers.  Place 1 tbsp of refried beans at the bottom of each cup.  Add in 1 tbsp of taco mixture.  Top with 1 tbsp of cheese.  Bake for 12 minutes at 375°.    Serve immediately with your favorite toppings on the side.

Taco Seasoning - I usually double or triple this recipe

1 tbsp chili powder
1/2 tsp garlic powder
1/4 tsp onion powder
1 1/4 tsp cumin
1/2 tsp paprika
1/4 tsp parsley
1/4 tsp  oregano
1 tsp pepper, freshly ground
1/2 tsp salt

Place in a sealable plastic bag or container that's airtight and mix well.



Wednesday, January 11, 2017

Chicken Alfredo Spaghetti

Winter comfort foods are always a day brightener and this dish is so fast and easy to make.  Freshly made alfredo is lots better than one that comes from a jar and has no preservatives (win-win). 
 


Chicken Alfredo Spaghetti
2 chicken breasts
2 tbsp extra light olive oil
2 garlic cloves, minced
½ cup butter
½ cup cream
1/3 cup Parmesan cheese, freshly grated
Salt and freshly ground pepper to taste
8 oz spaghetti, cooked per package directions – keep 1 cup of water from pasta
 
Season the chicken breasts on both sides before placing in a heated frying pan with the olive oil.  Remove the chicken when the internal temperature reads 165 and set aside for 10 minutes before slicing.  Add the garlic to the pan and allow to cook for 1 minute, stirring often so it does not burn.  Add in the butter and stir until it melts before adding in the cream and Parmesan cheese.  Add cooked spaghetti  to the pan with the sauce and mix it around.  If the sauce is too thick, gradually add in leftover pasta water.  Season to taste.

Serves 4

Sunday, January 8, 2017

Blueberry Lemon Scones

Blueberries burst with a light lemon flavor in these tender scones.  I froze the blueberries to make them easier to work with in the dough and it turned out quite well.  




Blueberry Lemon Scones

2 cups flour
1/3 cup sugar

1 lemon - use all the zest in the dough
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter, cold and cubed
1/2 cup sour cream
1 large egg

1/4 cup
6 oz frozen blueberries

Glaze

3/4 cup powdered sugar

 lemon juice from 1/2 of the fresh lemon

Mix all the dry ingredients together.  Using a pastry cutter, cut in the butter until the dough turns into course crumbs.  In a small bowl, mix together sour cream,egg and milk.  Add into the dry ingredients and stir until it's completely combined.  Fold in frozen blueberries. Turn out on to a floured surface.  Pat into a circle that is approximately 1/2 - 3/4" thick.  Cut into 8 slices and put onto a baking sheet lined with parchment paper.  Make sure they are spread out since the scores will spread slightly.  Brush 2 tbsp whipping cream on top of the scones.  Bake for 18 minutes at 400°.  Remove from oven and place on a cooling rack.  Allow to sit for 15 minutes and then spoon glaze over the scones.

Thursday, January 5, 2017

Rum Banana Bread

I’ve always loved my mother’s banana bread recipe but when it’s a winter storm warning outside, it’s time to play in the kitchen.  Bananas and rum go together in a variety of different recipes so I decided to add some rum (real and extract) to my banana bread and it had delicious results.



Rum Banana Bread


1/3 cup butter, softened
2/3 cups sugar
2 large eggs
2 tsp baking powder
1/2 tsp sea salt
1/4 tsp baking soda
1 3/4 cups flour
3 ripe bananas, mashed
½ tsp rum extract

2 tbsp rum

Cream together butter and sugar.  Add in eggs and mashed bananas.  Gradually add in dry ingredients.  Bake in a greased loaf pan for 70 minutes at 325°.

Monday, January 2, 2017

Dr Pepper Short Ribs

This was a great way to start off the New Year with an easy meal of short ribs cooking all day in the crock pot.  They have lots of flavor and you can use as a topping for potatoes, polenta or just use in a sandwich and use the strained Dr Pepper crock pot juices as a dip.




Dr Pepper Short Ribs 


2# boneless short ribs
1 1/2 cups Dr Pepper
3/4 cup beef broth
2 shallots, cut in half
1/2 cup ketchup
1/2 cup brown sugar
2 tsp adobe or chili powder
3 cloves garlic, minced
1 tsp salt
1/2 tsp freshly ground black pepper

Season and brown the short ribs in 2 tbsp of extra virgin olive oil.  Place into the crock pot with the rest of the ingredients.  Cook over medium low heat for 8 hours.  Remove the meat and cut or shred (it should fall apart).  Taste to see if it needs any additional salt and pepper.