2 cups all-purpose flour
1 tbsp sugar
4 tsp baking powder
1/4 tsp salt
1 3/4 cups milk
1/2 cup melted butter
1. Brush non-stick surface of waffle iron with a layer of vegetable oil. Heat waffle iron according to model instructions. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
2. In large bowl, beat eggs with wire whisk until fluffy. Beat in remaining ingredients just until smooth.
3. Pour 1/2 cup batter onto center of hot waffle iron. (Check manufacturer’s directions for recommended amount of batter, as this will vary from model to model.) Close lid of waffle iron.
4. Bake about 5 minutes or until steaming stops -- or as directed by the manual of your specific waffle iron. Carefully remove waffle with a heat resistant spatula. Serve immediately, topped with butter and syrup, or fresh berries. Repeat with remaining batter.
Servings: varies by waffle iron -- mine yields 8 with this recipe.
To freeze waffles:
Allow waffles to cool completely. Line a baking sheet with a sheet of parchment paper. Place the cooled waffles on the baking sheet making sure that they do not touch each other. If you are freezing more that one layer of waffles, you can simply use another sheet of parchment to separate the layers. Place the baking sheet into the freezer. Allow the pancakes or waffles to freeze for at least 6 hours. Once the pancakes or waffles are completely frozen, stack them in a zip top freezer bag or freezer-safe container.
To reheat frozen waffles:
Preheat oven or toaster oven to 350. Line a baking sheet with parchment paper. Line the desired number of waffles on the baking sheet. Bake for 10-15 minutes or until they are heated through.
Sunday, July 26, 2015
Wednesday, July 22, 2015
1 chicken (3.5 lb), cut up
3 cups water, divided
peel from 1 lemon, cut up
2 tbsp plus 2 tsp salt
4 cloves garlic, crushed
4 sprigs fresh thyme
2 sprigs fresh rosemary
8 oz Zesty Italian dressing
1 cup ice cubes
1. Remove and discard skin from all chicken pieces except wings. Add all chicken pieces to a resealable plastic bag; place in large bowl.
2. Bring 2 cups water, lemon peel, salt, garlic, and herbs to boil in saucepan. Remove from heat; pour into separate large bowl. Add remaining water, dressing, and ice; stir until ice is melted.
3. Pour over chicken; seal bag. Refrigerate overnight. Remove chicken from dressing mixture; discard dressing mixture. Pat chicken dry with paper towels. Let stand at room temperature 20 minutes. Meanwhile, heat greased grill to medium-high heat.
4. Grill chicken 2 minutes on each side. Reduce grill to medium heat. Grill chicken 8-18 minutes or until done (165 degrees), turning occasionally and removing chicken pieces from grill as they are done. (Smaller pieces will cook more quickly.)
2 tbsp taco seasoning
1 tsp dried oregano leaves
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tbsp olive or vegetable oil
1/4 cup barbecue sauce
2 tbsp chili sauce
1/2 tsp ground cumin
1. Heat gas or charcoal grill. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; sprinkle with taco seasoning mixture.
2. Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
3. Meanwhile, in small microwavable bowl, mix barbecue sauce, chili sauce and cumin. Cover; microwave on High 30 to 60 seconds or until hot. Serve sauce over chicken.
8 oz uncooked pasta shape of your choice
5 oz. can of solid white albacore tuna, in water, drained
2-3 celery stalks, diced
2-3 boiled eggs, refrigerated, peeled & then diced
1/3 cup mayonnaise
salt & pepper
1. Cook pasta according to the instructions on the box. Drain and rinse; allow to cool and then refrigerate.
2. Combine tuna, celery, and cold diced eggs together in a large mixing bowl and add salt and pepper to taste.
3. Add pasta and mix well.
4. Add mayonnaise and mix well.
5. Add more salt and pepper to taste and squeeze as much lemon juice as you want into the pasta, to taste. Refrigerate and serve cold.
Notes: May try adding some finely diced onion next time.
1.25 cups breadcrumbs (Italian or plain)
1 tsp garlic powder
1 tbsp lemon zest, finely grated (increase if desired)
3⁄4 tsp kosher salt
fresh ground black pepper (fresh makes a difference)
1 cup all-purpose flour, for dredging (approximate)
2 large eggs, beaten
4 (4 -6 oz) boneless skinless chicken breasts, cut into strips (or use chicken tenders)
1⁄2 cup oil, for shallow frying
1. Put the flour, eggs and the bread crumbs each separately in 3 shallow dishes. Stir the lemon zest into the flour.
2. Pat the chicken dry and season both sides with garlic powder, salt and pepper.
3. Dip each chicken strips into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess drip back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press into the breading to coat. Lay on a piece of waxed paper. Repeat until all strips are coated.
3. Add the oil to a large skillet (12" in diameter and cast iron is best) over medium heat until hot.
4. Lay several chicken strips in the pan. Cook the chicken without turning until nicely browned, about 3-4 minutes. Turn the chicken and cook until equally brown on the other side, about 3-4 minutes more. Repeat with the remaining strips.
5. Transfer chicken to a paper towel lined plate to drain.