Saturday: cheddar brauts and cauiflower gratin (which I forgot to photograph and post)
Sunday: made soft pretzels for football for DH and FIL; take-out for dinner
Monday: steak, garlic green beans, pasta
Tuesday: leftover baked ziti
Wednesday: herb-rubbed chicken with creamy orzo
Thursday: baked dutch apple pancake; sausage
Friday: leftover creamy orzo
….and they truly live up to their name.
These are delicious waffles that can be made the morning you need them — but make sure you are aware that the batter needs to sit for 30 minutes before you cook the waffles!
30 minute wait time or not, these are fantastic, and we’ve actually had them three times before I could get them up on the blog!
*I always, ALWAYS double the recipe, because we eat them leftover. My doubled recipe makes 4 belgian waffle-sized waffles. The recipe below is the original.
Waffles of Insane Greatness
¾ cup all-purpose flour
¼ cup cornstarch
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1½ tsp. sugar
½ cup whole milk
½ cup buttermilk (I often use 1 c. milk with a little lemon juice in it…same thing!)
1/3 cup vegetable oil
1 large egg, lightly beaten
¾ tsp. vanilla extract
Directions
– In a medium mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt and sugar. Whisk together to blend.
– In another mixing bowl, beat together the whole milk, buttermilk, oil, egg and vanilla.
– Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain. Set aside to rest for 30 minutes.
Preheat a waffle iron. Fill waffle wells and cook according to the manufacturer’s instructions. Cook until crisp and golden.
– Serve immediately.
Yield: depends on the size/shape of your waffle iron
My apologies if you start seeing old blog posts in your reader — you can just ignore them. I am working on a blog re-design, and, as a result, am fixing my categories and tags on most of my posts.
This ‘construction’ will be done by November 1st 🙂
DH has already ranked this as “The Best New Recipe of 2010” — and 2010 isn’t over yet! LOL
It was simple to throw together, and MEGA flavorful….I think. See, I have this cold…so I’m not sure I’m tasting it 100%. Nonetheless, we both loved it — it will go into the rotation!
Side note: This recipe isn’t spicy…don’t be scared by the 2 cans of chilis…they get dampered down by the creamy add-ins at the end. 🙂
We served it with tortilla chips, but it would also be delicious with cornbread, I think!
Creamy White Chicken Chili
Serves 4
1 lb boneless skinless chicken breast, cubed
1 medium onion, small diced
1 T vegetable oil
2 cans cannellini beans, with juice
14.5 ounces chicken broth
2 4-ounce cans chopped green chilies
1 tsp salt
1 tsp cumin
1 tsp oregano
1/4 tsp cayenne
2 garlic cloves, minced
1/2 cup half & half
8 ounce reduced fat sour cream
Directions
– Heat the oil in a large pot over medium high heat.
– Add the chicken and chopped onion and saute for about six minutes, or until the chicken is seared and the onion is translucent.
– Add the garlic and cook for another three minutes.
– Add the beans, spices, chicken broth and green chilies and bring to a boil. Reduce heat and simmer for thirty minutes.
– Turn off the heat and add the sour cream and half & half. Serve with cheddar cheese and additional sour cream to top.
I’ve starting trying to eat out some of the food in our freezer! We originally bought the freezer last year because DH got a deer…and then another deer…and we had to have somewhere to keep the meat! But over the last year, I’ve also been stocking up, making meals, and buying meat in bulk. Result?
I have a full freezer and it’s deer season again. Eep!
So just in case husband comes home with more venison, we’re eating some meat and large items from the freezer this week.
Saturday: out
Sunday: engagement chicken (how’s that for a blast from the past?), mashed potatoes, green beans
Monday: grilled steak, steamed broccoli, pasta
Tuesday: white chicken chili and tortilla chips
Wednesday: shepherd’s pie
Thursday: lasagna for two or baked ziti (both in the freezer!)
Friday: leftover shepherd’s pie
Not much to say…next week’s menu is super-simple, as we’ve been on the run here a lot lately!
Saturday: Best friend’s wedding! Out of town
Sunday: Take out pizza
Monday: steak, broccoli, pasta
Tuesday: salmon, wild rice, garlic green beans
Wednesday: chicken meatball subs, salad
Thursday: hot dogs, baked beans (DH request!)
Friday: chicken meatballs…either as subs, or over spaghetti, salad
Question
Your Pennsylvania Dutch Chicken Pot Pie recipe calls for vegetable shortening for the dough. Can I use butter flavored Crisco?
Answer
Yes! Vegetable shortening is Crisco…and I can’t imagine the butter flavor would be a bad thing. 🙂
You could probably also use any pasta recipe…just make sure you keep the noodles sort of thick when you roll them out 🙂
Saturday: meatloaf, mashed potatoes, cauliflower/broccoli steamed medley
Sunday: lasagna for two / or / baked ziti (both in the freezer), salad, homemade bread
Monday: steak, broccoli, pasta
Tuesday: leftover meatloaf, cheesy mashed potatoes, green beans
Wednesday: fish tacos with baja cream, mexican rice, black beans
Thursday: parmesan pork chops, risotto with peas, cauliflower
Friday: headed to Butler for my best friend’s wedding!
This was delicious! Why haven’t I ever made this simple, hearty, and satifying dish?!
This recipe will definitely be in our regular rotation — and I find it amusing and fitting that it was Amy’s first shepherd’s pie — and I chose her recipe to follow! LOL
Very tasty, and super-fast to pull together. And versatile. You could do mini ramekins, you could do one big casserole, you can freeze it (just thaw it in the fridge before you bake) or you can make it up to 2 days in advance of baking (I made the meat mixture, cooled it, then added the potatoes and put it in the fridge, assembled. Then on the day we were eating, popped it in the oven until warm. Perfect!)
Shepherd’s Pie
Mashed Potato Topping:
5-6 large potatoes, peeled and cut into thirds
1/4 cup of milk
3 tbsp sour cream
2-3 tbsp Irish garlic and herb butter (or regular butter)
1/2 cup Irish extra sharp cheddar cheese, grated (I used standard sharp cheddar)
Sea salt and fresh cracked pepper
Boil a large pot of water. Peel the potatoes and cut into thirds. Boil the potatoes for 10-12 minutes or until fork tender. Drain potatoes and place back into the pan. Add the milk, sour cream, butter, cheddar cheese, sea salt and freshly cracked black pepper then mash with a masher or blend with a mixer until creamy and smooth. Cover with a lid and set aside.
Meat Filling and Sauce:
1 tsp olive oil
1/2 sweet yellow onion, diced
2 large carrots, diced
2 stalks of celery, diced
2 cloves of garlic, minced
1 1/2 lbs of lean ground beef
1-2 tsp Worcestershire sauce
1 cup frozen peas, thawed
Sea salt and freshly cracked black pepper, to taste
2 tbsp Irish garlic and herb butter (or regular butter)
2 tbsp flour
1 1/4 cup beef broth
While the potatoes are cooking, preheat the oven to 400 degrees. Heat the olive oil in a large skillet over medium heat. Add the onion, carrots and celery then cook until tender, about 4-5 minutes. Add the lean ground beef and cook thoroughly. Add the salt, pepper and Worcestershire sauce.
Once the beef is done cooking, mix the peas into the mixture until well combined. Pour the beef filling into a large baking dish and set aside. In the same skillet over medium heat, add the 2 tablespoons of butter and 2 tablespoons of flour. Mix thoroughly then slowly add the beef broth. Season with sea salt and pepper. Pour the sauce over the beef mixture and mix thoroughly. Top the beef and vegetable mixture with the mashed potatoes. Bake for 30 minutes. Let cool for a few minutes before serving. Enjoy.
Kelly Cooks...and other Amazing Feats 