Savory Waffle: Cheddar & Scallion Waffle with Mustard Syrup

sweet and savory waffles

After an impromptu waffle iron buy last night, we decided to make waffles this morning! This savory waffle is delicious with the mustard syrup! And the best part is, it is so easy to make!

Cheddar & Scallion Waffles with Mustard Syrup

cheddar and scallion waffle

Ingredients (Makes 4-6 waffles, or 1 Belgium waffle)
Waffles:
1 cup flour
1/8 cup sugar
1 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1 egg
3/4 cup of milk
3/4 of 1 stick of butter, melted and cooled
1/2 cup of shredded cheddar (I used monterey jack)
3-4 tablespoons of scallions, chopped

Mustard Syrup:
1/2 cup syrup
1/8 cup dijon mustard
1/2 tsp salt

Directions
Waffles:
1. Whisk the flour, sugar, baking powder, salt and baking soda in a large bowl.
2. Whisk the milk, the cooled melted butter and 1 egg in a separate bowl until combined; pour into the flour mixture and stir until just combined. (A few small lumps are fine.)
3. Preheat a waffle iron; lightly brush with vegetable oil, then fill with batter three-quarters full and cook until the waffles are golden and crisp.

Mustard Syrup:
1. Combine the syrup, mustard and salt in a saucepan over medium heat.
2. When the mixture begins to bubble, turn the heat to low. Stir until well combined.
3. Pour into a serving container and serve immediately.

Pour the syrup over the waffles to serve and enjoy!

Recipe source: http://www.cookingchanneltv.com/recipes/haylie-duff/mustard-maple-syrup.html and http://www.foodnetwork.com/recipes/food-network-kitchens/top-notch-waffles.html

Sweet Waffle: Cinnamon Waffle with Blackberry & Basil Sauce

sweet and savory waffles

After an impromptu waffle iron buy last night, we decided to make waffles this morning! This sweet waffle is delectable with the blackberry and basil sauce. And the best part is, it is so easy to make!

Cinnamon Waffles with Blackberry & Basil Sauce

cinnamon waffle

Ingredients (Makes 4-6 waffles, or 1 Belgium waffle)
Waffles:
1 cup flour
1/8 cup sugar
1 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1 egg
3/4 cup of milk
3/4 of 1 stick of butter, melted and cooled
1 tbsp of cinnamon

Blackberry and Basil Sauce:
6oz fresh blackberries
1/4 cup sugar
1/4 cup water
2 tbsp of basil, chopped

Directions
Waffles:
1. Whisk the flour, sugar, baking powder, salt and baking soda in a large bowl.
2. Whisk the milk, the cooled melted butter, and egg in a separate bowl until combined; pour into the flour mixture and stir until just combined. (A few small lumps are fine.)
3. Preheat a waffle iron; lightly brush with vegetable oil, then fill with batter three-quarters full and cook until the waffles are golden and crisp.

Blackberry and Basil sauce:
1. Combine the blackberries, sugar, and water in a small saucepan.
2. Bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning.
3. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.

Drizzle the sauce over the waffles to serve, and enjoy!

Recipe Source: http://www.foodnetwork.com/recipes/food-network-kitchens/top-notch-waffles.html and http://allrecipes.com/recipe/214834/blueberry-and-raspberry-pancake-topping/

Parmesan Baked Chicken Strips

This has become a staple in our household. We like to call them “Grown-up chicken nuggets.” Baking the chicken instead of frying, and a little special spicy ketchup brings these chicken strips to the next level!

Parmesan Baked Chicken Strips

parmesan baked chicken strips

Ingredients
1 lb chicken tenders, or chicken strips
1 1/4 cup panko, bread crumbs
1/3 cup grated Parmesan
1/4 teaspoon coarse salt
1 tablespoon olive oil
1/3 cup all-purpose flour
2 large eggs, lightly beaten cooking spray

Spicy Ketchup
1/2 cup Ketchup
1 tbsp – 1/4 cup Sambal chili paste (or any hot sauce), I recommend you taste as you go so it’s not too spicy
1 tbsp Dijon Mustard
Pinch of Salt

Directions

Combine all the ingredients for the Spicy Ketchup and set aside.

Preheat oven to 450°F. Prepare a baking sheet by adding a wire rack on top of it and lightly coat with cooking spray.

Add the panko to a shallow dish and mix in the Parmesan and coarse salt. Drizzle the oil and mix well. Set out the flour and eggs both in separate dishes.

In small batches, coat the chicken in flour, shaking off any excess, dip in egg, and lastly coat well with panko. Transfer to the rack. Bake the chicken until desired tenderness, about 12-14 minutes, turning when halfway through. Serve nuggets with the Spicy Ketchup.

Recipe Source: http://rasamalaysia.com/baked-chicken-nuggets/2

Quinoa and Spinach Un-Mac n’ Cheese

This recipe takes my favorite mac and cheese to a whole new level. Instead of pasta, it uses quinoa which adds protein and cuts back on the carbs. Adding the spinach adds a little vegetable to the dish making it that much more healthy! This recipe has been added to my list of favorite comfort foods!

Quinoa and Spinach Un-Mac n’ Cheese

quinoa and spinach unmac n cheese

Ingredients

  • 2 cups Quinoa
  • 3 tablespoons Butter
  • 3 tablespoons Flour
  • 1 1/2 cups Milk
  • Freshly Grated Nutmeg
  • 1/4 teaspoon Salt
  • 1 Shallot (minced)
  • 8 ounces Shredded Cheddar Cheese
  • 1/2 cup Freshly Grated Parmesan Cheese (divided)
  • 1 bag Fresh Baby Spinach
  • 4 tablespoons Butter (melted)
  • 3/4 cup Panko Breadcrumbs

Directions

Preheat oven to 350°F. Prepare a casserole dish with non-stick cooking spray.

Cook the quinoa according to the package instructions.

In a sauce pan over medium heat, add 3 tablespoons of butter and the shallot. Cook until the shallot is slightly soft then whisk in flour. Continue to whisk until a paste forms and becomes light golden in color.

Whisk in the milk and increase the heat to medium-high. Bring to a boil while whisking. Stir in nutmeg and salt along with the cheddar cheese. When the cheese sauce is smooth, remove from heat.

In a large bowl, mix cooked quinoa, cheese sauce, spinach and half of the parmesan cheese. Transfer mixture to the casserole dish. Top with the remaining parmesan.

In a small bowl, stir together the melted butter and panko breadcrumbs. Sprinkle over the casserole and bake for 20 minutes.

Remove from oven and allow to cool slightly before serving.

Recipe source: http://abc.go.com/shows/the-chew/recipes/quinoa-spinach-un-mac-n-cheese-dana-urbinati

Mascarpone and Lemon Gnocchi

My husband loves gnocchi so I was happy to find this recipe for an easy version. These gnocchi are so light and fluffy, and doesn’t use your typical potato base for the dumplings. You will be in awe on how deliciously light this meal is!

Mascarpone and Lemon Gnocchi

marscapone and lemon gnocchi

Ingredients

Gnocchi:
1 cup mascarpone, at room temperature (8 ounces)
1 large egg, at room temperature
1 large egg yolk, at room temperature
1/4 teaspoon ground nutmeg
2 large lemons, zested
1 lemon, juiced
1 cup freshly grated Parmesan (4 ounces)
1 teaspoon kosher salt
3/4 cup all-purpose flour, plus extra

Sauce:
1/2 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/2 cup chopped fresh basil
1/2 cup freshly grated Parmesan, for serving

Directions

For the gnocchi: In a large bowl, combine the mascarpone, egg, egg yolk, nutmeg, lemon zest, Parmesan, and salt. Using a hand mixer, beat on medium speed until light and fluffy, about 1 minute. Gradually beat in 3/4 cup flour until the mixture forms a soft dough.

Sprinkle a pie pan or rimmed baking sheet with flour. Using 2 small spoons, drop 1 teaspoon-sized pieces of dough into the pie pan. Shake the pan gently to cover the dough with flour. Gently roll the pieces of dough into oval shapes.

Bring a large saucepan of salted water to a simmer. In batches, carefully add the gnocchi. The gnocchi should sink and then float to the top. As soon as the gnocchi begin to float, cook for 5 to 6 minutes. Drain and place in a large serving bowl.

For the sauce: In a small saucepan, warm the oil and salt over medium-high heat for 1 1/2 minutes. Remove the pan from the heat and stir in the basil. Let the mixture sit for 5 minutes to allow the flavors to blend.

Add the sauce, cheese, and lemon juice to the gnocchi and gently toss until coated.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/mascarpone-and-lemon-gnocchi-recipe.html

Whitefish with Garlic Butter

This recipe is packed with flavor! It takes a simple whitefish and elevates it with this awesome garlic butter! It is a unique and easy dish, and if there is any garlic butter left over it is great to use on other dishes!

Whitefish with Garlic Butter

whitefish with garlic butter

Ingredients

  • 1/4 cup unsalted butter, softened
  • 1 1/2 tablespoons chopped flat-leaf parsley
  • 1 large garlic clove, peeled and minced
  • 2 teaspoons minced shallots
  • 1/2 teaspoon Dijon mustard
  • 1 1/2 tablespoons minced prosciutto di Parma
  • 1 tablespoon almond, rice, or all-purpose flour
  • 2 tablespoons freshly squeezed lemon juice
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 2 tablespoons canola oil
  • 4 (7-ounce) skinless cod fillets
  • Garnish: lemon wedges

Directions

1. Stir together first 10 ingredients in a small bowl. Set aside.

2. Heat oil in a wide, deep, ovenproof skillet over medium-high heat. Season the cod fillets with salt and pepper, and cook 4 minutes. Turn fillets over; cook 1 minute.

3. Spoon 1 tablespoon butter mixture over the top of each fillet; transfer skillet to oven, and bake at 450° for 2 minutes or until fish is just cooked through and opaque in the center.

4. Add any remaining butter to pan, and let melt, stirring with juices in pan; spoon over fish, and garnish, if desired. Serve immediately.

Recipe Source: http://www.myrecipes.com/recipe/roast-cod-with-garlic-butter-10000001973668/

Buffalo Cauliflower

Talk about a healthy and spicy snack! This take on anything buffalo style takes cauliflower to the next level! These little bites of goodness are also baked and not fried which makes them that much healthier!

Buffalo Cauliflower

buffalo cauliflower

Ingredients

1 head of cauliflower (or 1 bag of cauliflower florets)

For the batter
1/2 cup all purpose flour
1/2 cup water
dash of Frank’s Wing Sauce or Frank’s Original Hot Sauce (or any hot sauce of your choice…I am partial to Sambal chili sauce)
1/4 teaspoon garlic salt
1/4 teaspoon dried onion

For the buffalo sauce
1/4 cup Frank’s Wing Sauce (or any hot sauce of your choice…still partial to Sambal)
3 Tablespoons salted butter, melted
pinch of salt

Directions

Preheat the oven to 450 degrees. Line a baking sheet with tin foil and spray with non-stick spray and set aside.

Wash your head of cauliflower and cut into florets. You can make a variety of sizes. Or buy your cauliflower already cut into florets.

In a medium bowl, mix together the batter ingredients. It will be fairly thick.

Dip each piece of cauliflower into the batter until fully and evenly coated. Place onto the prepared baking sheet in a single layer. Bake for about 15 minutes until the batter just hardens.

In a small bowl, mix together the buffalo sauce ingredients.

Once the cauliflower are done, remove from the oven and brush them with the buffalo sauce. Again, fully and evenly coat each piece.

Put back into the oven and bake for a few more minutes (5-7 minutes), until the sauce has mostly dried and the cauliflower is crispy.

Remove from the oven, let cool, then enjoy!

Recipe source: http://www.persnicketyplates.com/2013/04/buffalo-cauliflower.html

Pork Saltimbocca

I forget how great of a meat pork is. If cooked right it seals in all the juices which makes the meat really moist and tender. I saw this recipe on The Chew for a simple pork saltimbocca and realized how easy it is to make something so delicious!

Pork Saltimbocca

pork saltimbocca

Ingredients

  • 1/2 cup All-Purpose Flour **
  • Salt and Pepper to taste
  • 1/2 cup Water
  • 3 tablespoons Olive Oil
  • 6  2-ounce pieces Pork Tenderloin (pounded to a 1/4-inch thickness) **
  • 2 ounces sliced Prosciutto
  • 6 sage leaves
  • 2 tablespoons butter
  • 4 cups arugula

Directions

Place a large piece of plastic wrap on a cutting board and lay the pork on top. Place 1 sage leaf on each piece of pork and top with a slice of prosciutto. Cover with another piece of plastic wrap and lightly pound. Season the pork and the flour with salt and pepper and dredge the pork in flour.

Heat a 12-in saute pan over medium high heat and add 3 tablespoons of olive oil.  Add the dredged pork to the pan and cook for about 2 minutes per side or until cooked through. Remove pork from the the pan. Deglaze the pan with water and scrape all of the tasty bits off the bottom of the pan with a wooden spoon, reducing the liquid by half. Check the seasoning adding more salt and pepper if necessary.

Remove the pan from the heat, once liquid is reduced, and swirl in the butter. Add the arugula to the pan, and toss until lightly wilted, about 30 seconds. Season with salt and pepper. Spoon over the pork and sprinkle remaining raw arugula over the cooked. Drizzle with olive oil and serve.

**Tips**
1. Ask your butcher to pound the pork for you
2. If your pan gets too hot, add more oil to cool it down
3. If you are gluten-free, you can dredge the pork in rice flour, or skip the flour all together

Recipe source: http://abc.go.com/shows/the-chew/recipes/Pork-Saltimbocca-Michael-Symon

Chicken Piccata

Chicken piccata is my all time favorite! I am a huge fan of anything lemony and this dish does not fall short on that. Needless to say, I make this OFTEN! Its a no fail dish every time! Plus, I like pretty much anything Giada makes, so this recipe is hers.
(This will not be the last of my Giada recipes)

Do not let the amount of butter deter you away from trying this recipe. It’s the butter and oil that make this amazing dish, so don’t shy away from the good stuff!

Chicken Piccata

Chicken Piccata

Ingredients

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1 tbsp brined capers, rinsed
1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. (I don’t love capers so I didn’t use as much as the recipe called for. So you might want to eyeball how much or how little capers you want to add). Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes.

Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Recipe found at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2/index.html