What do you do with an unexpected day off? You make waffles is what! We have had some unusual winter weather for Savannah as of late which caused my school to go on a 2 hour delay meaning my 8:00 class was canceled and today all I had on the books was an 8:00 class. Ah the joy of winter. Of course I will be grumbling mightily when we have to make up the day later, but for now I am happy.
Archive for the ‘Breakfast’ Category
I know it’s been a long time since I posted. Diane has been single handedly holding down the fort for quite a while now. So it seems I have a lot of catching up to do!
I recently wrote a post about variations on the theme of Eggs Benedict. If you’re a fan like I am, click over and take a look! I know the pic is crappy, but sometimes delicious food is ugly food!
These were Sunday breakfast.
I blogged about my usual waffle recipe earlier this week, bemoaning the work involved. I found this recipe in the September 2009 issue of Rachael Ray’s magazine, and it sounded much simpler- not to mention it added a savory element that sounded good to me. So- I got out my waffle iron again and made a batch this morning.
They came out really well, and I’ll be making them again soon!
Sausage, Potato and Cheese Waffles
1 link sweet Italian Sausage, casing discarded (I subbed ham)
1 baking potato, grated and excess water removed (I used frozen hash browns)
4 tablespoons butter
1 3/4 c. flour
1 tablespoon baking powder
1/2 c. shredded cheddar
1 tablespoon chopped fresh parsley
1 1/4 teaspoon salt
1 1/4 teaspoon pepper
2 c. milk
2 eggs, lightly beaten
In a medium skillet, cook the sausage over medium high heat, breaking it up with a spatula, for 5 minutes. Add the potato and butter, lower the heat and simmer until butter melts, about 2 minutes. Remove from heat and let cool 10 minutes.
In a large bowl, whisk together flour, baking powder, cheese, parsley, salt and pepper. Stir in the milk and eggs until smooth. Stir in sausage potato mixture.
Using a waffle iron, cook the waffles according to manufacturer’s directions.
I really liked these. I think I will use the leftovers to build breakfast sandwiches during the week.
I had several projects for Sunday, and this was the first one.
I saw this recipe in the September 2009 issue of Rachael Ray’s magazine. I had all the ingredients on hand, so I decided to give it a whirl. I’m glad I did, because these turned out really well!
Here’s the recipe:
Chile Cheese Corn Muffins
2 1/3 cups flour (I used 2 1/3 cups white and 1 cup whole wheat)
1 tablespoon plus 2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
3/4 c. frozen corn, thawed (I used fresh off the cob)
1 can diced green chiles (I used frozen chiles)
1/2 c. plus 1 tablespoon grated parmesan cheese
1 c. milk
1/2 c. mayo
Preheat the oven to 425. In a large bowl, whisk together the flour, baking powder, salt and cayenne. Stir in the corn, chiles and 1/2 c. of the cheese. Stir in the milk and mayo. Spoon the mixture into a non stick, 6 cup jumbo muffin pan (I used my 12 muffin pan).
Bake for 15 minutes, then sprinkle with remaining cheese. Bake until golden, about 10 minutes more.
I needed a little extra liquid, so I used the juice from the frozen chiles.
Dev wanted waffles for breakfast this morning. We haven’t had waffles in a long time, so I figured it was worth the trouble.
And trouble it is, kids. These always turn out wonderfully, but oh my gosh what a pain in the posterior this recipe is! The only reason I used the recipe again was because I knew where it was and didn’t need to look it up…
Here’s the recipe…
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
2 tablespoons sugar
1 1/2 cups milk
1/2 cup veggie oil
Preheat your waffle iron. I use the crispy setting on mine.
Sift flour, baking powder and salt together in a bowl.
Use an electric mixer to beat the egg whites to soft peaks, slowly add sugar and beat til stiff. Remove egg whites to separate bowl.
Use mixer to blend the egg yolks, milk and veggie oil.
Pour the milk mixture into the dry ingredients and whisk together until just mixed- a few lumps are fine.
Gently fold egg whites into batter.
Pour batter into the center of each portion of your waffle iron. Close lid and bake. Repeat with remaining batter.
Makes 10 waffles.
Well, mine makes more like 14 because I make them a little smaller. But they are really good. Crispy on the outside and tender on the inside.
On the down side- I used every dish and spatula in my kitchen to make these. Clean up is a nightmare.
On the up side- I now have home made waffles in the freezer than I can pop into the toaster during the week. They taste just as good after they are toasted as they did when they came out of the waffle iron.
There are probably easier waffle recipes out there- I just haven’t gotten around to finding them yet!
This was actually Sunday brunch, by the time I was done with it. I made home made buttermilk pancakes and maple sausage. Dev had coffee and I had chai.
I think I’m going to have to punch up my repertoire now that I have a decent kitchen. I have no excuse anymore!
Saturday was a busy day. We did yardwork for most of it. I decided we needed a very healthy breakfast to stick to our ribs.
Can you tell I’m trying to get used to a different broiler?? That toast got a little dark, huh? But I feel I made up for it with the artfully arranged banana/orange offering.
Breakfast was: scrambled eggs, broiled tomato and dubliner cheese on bagel toast and bananas and oranges. Dev had coffee and I had chai.
Need I say more?? Don’t limit your blueberry breakfast to pancakes when you can have waffles just as easily! I don’t have a waffle recipe. I used a mix and then added fresh blueberries and cooked as usual. This is a delicious and nutritious breakfast and a fun way to use blueberry in a different sort of way.
Sunday morning…need I say more? I woke up this morning and got the coffee going and then set off to make breakfast. I have been craving french toast for a while, but between early mornings, battling the plague and never having the right bread on hand, the craving has had to wait. When I was grocery shopping yesterday and saw the loaf of fresh Cuban bread I knew that not only would it make a great accompaniment to dinner, it would be perfect for breakfast.
After the coffee brewed and I enjoyed my first cup, I set up the mixture of one egg, vanilla, cinnamon, and milk and dredged the bread on both sides. Then I cooked on a heated griddle four minutes per side and enjoyed with kosher syrup. The only thing missing was a sprinkle of confectioners sugar which I was inexplicably out off, but still it was perfect in this, its simplest form.