Savory & Sweet Waffles

When I saw this recipe in the most recent issue of Bon Appetit I was literally transfixed with the idea of making a batch. What had me so drawn to it, other than the fact that it was a recipe for Waffles filled with salty goodness, was that I knew it would be a perfect 'Breakfast for Dinner' meal. Of course, when I started making a batch and realized just how rich, salty and butter-loaded they were, I decided they would make a great once-a-year 'Breakfast for Dinner' option.
We do have a family waffle batter recipe, although I'm not the one who usually uses it. In our house - waffles are my husband's domain. We have a very antique waffle iron, which I believe he found at his parents house and quite frankly, I'm usually intimidated by the idea of using it. Plus, we store it in a spot that's not at all easy to access and it requires too much clean up for me to ever bother with. So, I'm perfectly fine with the waffles being his thing.

However, this recipe motivated me to lug out the dinosaur iron and get to work making some savory {yet sweet} waffles. Our standard waffle recipe does contain about half the butter this recipe does - but I'm also fairly certain it makes about half as many waffles.
The thing is, there's a reason waffles use so much butter {or oil} - when compared to let's say, pancake batter. Aside from the fact that it makes them taste so mind-blowingly delicious, it also helps the waffles puff up light and airy inside and crispy on the outside.

Some changes I made to the original recipe, which I will share with you should you decide to do the same are...
I didn't have any buttermilk so I whipped up an at home substitution. If you ever find yourself in the same predicament, combine 1 tablespoon white vinegar {or lemon juice} with 1 cup of milk. Let the mixture sit for 5 minutes before using, then measure out the quantity you need for the recipe.
I also decided to omit the sugar from the original recipe...mostly because I wanted to see what 'savory' waffles would be like and I knew that serving these waffles with maple syrup would make them plenty sweet enough. In my opinion, they were perfect without it. 

One thing I love about adding the flavor additions in at the end {instead of adding them into the batter itself} is that I have control over what I add to each person's batch or whether I add anything at all. So, for folks who may have a picky eater at home, you can easily make a batch of plain waffles for them. I did this for one of my boys and they were perfectly sweet enough using just the maple syrup.
I also didn't bother with measuring the savory additions {in this case, I used sliced & diced 'black forest smoked' ham and shredded cheddar cheese}. I used yellow cheese because that's what I had on hand and honestly, there's not enough of a difference between the two to warrant a trip to the store.

I thought the smoked ham was perfection and the cheese adds a little touch of creamy saltiness. In fact, I would call these waffles insanely good and I hope you'll try a batch next time you want to show people just want an amazing cook you are! Enjoy!
Some other breakfast or 'Breakfast for Dinner' options you might like - Ricotta Pancakes | Ham & Asparagus Strata | Penne Frittata | Skillet Eggs & Potatoes

Baked Pasta & Mini Meatballs

This is the perfect cold weather, family meal. It's easy to make it ahead, store it & heat it up when you're in a pinch...trying to come up with something quick to make for dinner. Something that the whole family will eat. This recipe is my spin on the classic Baked Ziti. I added some mini meatballs, because I knew my kids would go nuts for them.
It deviates from my traditional meatball recipe, because I have added some ground pork to these. I thought it would keep the meatballs moist, since they are getting fried, simmered & then baked. It worked.
The sauce is a version of the Tomato Sauce with Onions & Butter I made recently, from Marcella Hazan. So good! I'm a seriously hooked on that stuff. I added a bit of garlic & pureed the sauce through a food mill...the smoother texture goes over better with my kids. But, you can easily leave it chunky...or, even use a good quality jarred sauce to save time.

Zucchini & Sausage Carbonara

As I mentioned yesterday, I am loving Jaime Oliver's iPhone app, called "20 Minute Meals". This was the first recipe I tried from it & it was delicious. Super easy to make too, but tastes like it took a lot longer...like something you'd get in a fancy Italian restaurant.
While the meals claim to take 20 minutes to prepare, for most home cooks out there, it will take a bit longer. Even myself, who cooks often, is not all that speedy in the kitchen & all the chopping takes more time...but it's still a great weeknight dinner.
This recipe can easily be adapted to suit your taste. You can make the pasta alone with nothing else, but the bacon, cheese & egg {a more traditional carbonara}, or sub in your favorite vegetable. It was a great all-in-one dinner. But, the pasta alone was equally fantastic!
As a side note...the first time I had sausage prepared this way {rolled into little meatballs}, was when my brother {a real chef} made them for paella {it was unbelievable...like everything he makes}. I thought it was the most brillant idea! My kids love sausage. They love meatballs. And, I thought to myself...wow, this would be so much easier than making traditional mini meatballs. Well, since then, I have yet to make them. Until now...The Bozos loved 'em!

Sticky Balsamic Ribs

OK, Folks. No joke, these are the best ribs ever!! I always look at reader reviews when I choose a recipe. They help me decide whether a recipe is worth it, or not. Well, this one had rave reviews...many calling the ribs award-worthy, contest winning, etc. Those words were the truth. After asking my DH what he thought of them, he swallowed his bite & replied, "This may be the best thing I've had in my entire life". But, this is coming from a man who loves him some ribs...anyway, anyhow.
Like all good ribs, these require time, but very little effort. Once they are done marinating & slow cooking in the oven, the grilling part takes about 5 minutes. The perfect thing when you are having company & don't want to be in the kitchen when your guests are there.
This recipe will be a summer regular for us.

Ham & Asparagus Strata

I have several strata recipes dog-eared in various cooking mags. But, have never gotten around to making one. On Christmas, my stepmother served two different kinds for brunch & they were delicious! So, now, I am finally making one.
A strata is an Italian quiche. It doesn't have a crust, but instead the bread is cubed up in the casserole. I like it even more than quiche, because it is much lighter. As far as fillings, you can get creative with that. I left my fairly basic, as I wanted the Bozos to eat it.

Pasta with Butternut Squash, Spinach & Prosciutto

Like anyone out there in the holiday mode, I have been very busy lately. So, when I saw a recent issue of America's Test Kitchen-30 minute Suppers, packed full of 96 recipes that all cook in 30 minutes, I bought it.
This easy & quick pasta dinner is from that issue. It was delicious.

Rigatoni with Zucchini, Sausage & Goat Cheese

I picked up a special edition of Fine Cooking magazine, called "Big Buy" at Costco before vacation. I hoped to find some good big batch dinner ideas that I could freeze for quick meals down the road. I brought it along with me while away & my stepmother made this recipe one night for dinner. It was devoured so quickly, I barely remember it being on anyone's plate.
I used whole wheat pasta, because that's what I had on hand. It was a smaller shape than most rigatoni & I would recommend getting the bigger kind, if you can.

To prepare, dice 2 medium zucchinis, crumble 3 ounces of plain goat cheese,

Ham & Cheese Quiche

I have a lot of experience making quiche. It's what I make nearly every time I host, or cater a shower, or luncheon. This recipe is not from a cookbook, but something I have developed over time, with some help from my MIL...who happens to make an awesome quiche herself.
Nearly every quiche recipe is different. Some use less eggs & add in crème fraîche. Some use half cream & half whole milk. Personally, this is my favorite & comes out with a texture that is neither too firm, nor too gooey.
I am making it with very simple fillings today...as it's for the Bozo's dinner. But, you can get very creative. Some of my favorites are caramelized shallots & goat cheese, or sharp cheddar with spinach & sliced fresh tomatoes on top.
It's a great way to empty out the fridge on leftover night...anything goes. And these proportions will work for anything.
You should have a partially baked pie shell ready. It can be store bought, or made from scratch.
Preheat the oven to 350 degrees.

In a large mixing bowl, add 5 eggs.

To them add a pint of half & half,

a pinch of nutmeg,

a teaspoon of kosher salt,

and a 1/4 teaspoon of white pepper.

Then, whisk it all up.
This is your custard.

I don't measure anything as far as fillings. You can add anything you want, up to a little less than half way full. Here, I sprinkle in some jack cheese.
I would prefer swiss with the ham...but, again, Bozo's.

Take some good quality smoked ham, or cooked bacon, if you prefer.

Dice it up & sprinkle that in as well.

Then pour in your custard.

Before baking, I like to place my pie plate on a rimmed baking sheet. This just makes it easier to get in & out of the oven without breaking the crust.

Bake for about an hour & 15 minutes...or, until the filling is set & no longer jiggly.

Let it cool for about 10 minutes & serve.
It can also be served at room temperature.

Peanut Butter, Bacon and Honey Sandwich

A friend of my MIL gave us this cookbook recently. She knows that my kids love to cook & it's full of cute, kid-friendly recipes.

DH made this one over the weekend.
It may sound a bit wierd. But, if you like sweet & salty mixed up, then you'll love this sandwich.

You'll need a few slices of bacon & some bread.
DH toasted his, but you don't have to.

Spread on some peanut butter & place the bacon on top.

Drizzle on some honey,

slice,

and eat.

Rigatoni with Sausage

This is a super easy meal. It's great, because most of it can be made ahead of time & reheated...which, I love for a weeknight meal. I have adapted this recipe from Epicurious.com.

First, you need 2 lbs. of Italian Sausage. It can be sweet, or spicy. The casing needs to be removed.

Next, heat a tablespoon of olive oil in a large pot, or saucepan.

Dice one large onion and add it to the pan. Saute for about 4 minutes.

Mince 3 cloves of garlic,

add to the pan, and saute for another minute.

Add the sausage and cook for about 5 minutes.

Break it up into smaller pieces with a spatula as it cooks.

When finished, drain the fat from the pan & return to stove.

Next, you need a 28 oz. can of crushed tomatoes.

Add this to the sausage,

along with a 28 oz. can of diced tomatoes,

and 1/2 cup red wine.

Stir,

bring to a boil, reduce the heat, and simmer for 30 minutes.
Everything up to this point can be done ahead of time, and reheated when you are ready to eat.
When ready... cook 8 oz. of Rigatoni pasta in boiling, salted water & heat the sauce.

Put 2 cups of arugula in a bowl.

Take a handful of fresh basil & thinly slice.

Add it to the arugula,

along with a tablespoon of fresh oregano, chopped.

When the pasta is cooked add it to the sauce, with the arugula, basil & oregano.
Stir & heat for a few minutes, or until the greens are wilted.

Transfer to a serving bowl, sprinkle with 1/2 cup of Parmesan cheese,

and serve.