On the last day of school, I found myself talking with a group of moms while we waiting for our munchinkins to be freed for the summer. As it happened the topic of food and what to feed the kiddies over vacation came up. I told the ladies that King Waffle reigned over our breakfast table. Crowned with fruit, syrup, or even peanut butter; homemade waffles are a cinch to make and a kid pleaser!
Today’s offering for the tummy is also a great step in cutting store bought items out of your freezers. We all know the leggo my eggo ad campaign and I say that you should leggo any eggo’s. They’re just junk food served in the morning. Making waffles at home is deliciously easy and leftovers freeze great for future mornings. Cut your homemade frozen waffles in half and pop them into the toaster, now that’s a breakfast that’s fast and full of ingredients you can pronounce and colors that come from nature.
½ cup unbleached flour
½ cup whole wheat flour
2 tablespoons sugar (optional)
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
2 tablespoons melted unsalted butter
1 teaspoon vanilla
1 cup buttermilk
- Whisk all dry ingredient together in a small bowl
- In a medium bowl, beat eggs and add vanilla
- Slowly add the melted, room temperature butter to eggs
- Stir in buttermilk
- Add dry ingredients into wet ingredients.
- Do not overmix, you just want to pull the batter together, it can still be clumpy.
- Spoon into hot waffle iron
- Accept morning applause 😉
My waffle recipe is a variation of Alton Brown’s. I miss Good Eats! I cut his measurement by half and get about 5-6 waffles per batch
Strawberry Ricotta Filling
There isn’t too much to this and I don’t really have measurements. Usually I just combine sliced strawberries macerated in sugar with ricotta. Let sit a few moments to gel together, then spread onto waffle halves. Simple yet tasty!
Chicken dinners have been gracing tables for centuries, usually as a luxury or to mark special occasions. I’ve heard tales of proposals of marrige being made after a hearty roast chicken meal or grisly stories of eating an old feathered friend of the yard when their glory days had past.
Today, chicken is a everyday food enjoyed by the masses and we serve it in a multitude of styles. In short, we take it for granted and often deny the attention to details that a great bird deserves. Let’s take the time and treat chicken like royalty today. The results might just win you hearts and admirers!
- 1 3-4 lb whole chicken
- ½ gallon of water
- ½ cup kosher salt
- ¼ cup sugar
- 1 tsp dried tarragon
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp crushed peppercorns
- ½ tsp crushed red pepper flakes
- 1 head of garlic, sliced on the bottom to expose cloves
- ¼ cup olive oil
- ¼ cup white wine vinegar
- Combine all brine ingredients in a large pot. Bring to simmer to dissolve salt and sugar. Remove from heat and allow to cool to room temperature. (You could also use your crockpot for this step)
- Add chicken to brine in large pot (or removable crock), weighing down with a plate over it if necessary to keep submerged in liquid OR combine brine and chicken in a 2 gallon freezer bag and refridgerate. (A gallon bag may work depending on the size of your chicken)
- Brine chicken for at least 12 hours, but no longer than 48 hours.
- Preheat/Start the grill.
- Remove from brine and place chicken on a v-rack with a roasting pan under it.
- Add 2 cups of water and 2 cups of the brine mixture to the roasting pan.
- Cover pan tightly with foil, cook for roughly an hour at high heat. Check occasionally, adding water if needed, rotating bird, or moving pan to adjust for hot spots on grill.
- Cook the last 15-20 minutes with foil removed in order to achieve a nice golden skin.
- Remove from grill and allow chicken to rest uncovered for 5 minutes.
- Carve and enjoy!
Other methods of cooking can be in a preheated 450° oven following the grilling instructions OR in the crockpot on high for 4-6 hours with NO liquid added, just the chicken. Don’t let that chicken carcass go to waste either! You can store it in a sealed bag in the freeze and use it to make Stock from Scratch!
Hi, My name is Jennirific and I am a recovering Pinterest Addict. 🙂
Maybe some of you also suffer from countless hours lost to humor, crafts and of course recipes. Though I love to spark creative ideas in the kitchen by seeing what’s cooking on stovetops across the web, I can’t help but shudder at the vast amounts of “family friendly” dinner ideas that revolve
cream of ______soup.
Stop paying your hard earned grocery dollars on a prettily packaged béchamel sauce. Let’s learn a classic technique and liberate the cupboard from canned soups! You can make a batch up ahead of time and freeze for when life gets hectic or make it fresh and enjoy in your favorite recipes.
The Trifecta of Tastiness!
- 3 tbsp Butter (real butter, accept no substitutes!)
- 3 tbsp flour
- 1/4 tsp salt and pepper
- 1 cup liquid* see below for flavors
- Melt butter in a medium sized saucepan over medium heat.
How Roux Begins
- Add flour and salt and pepper, stirring with a whisk for a few minutes until you get a paste like texture.
- Reduce heat to low.
- Slowly, a few tablespoons at a time, add the liquid. A dough like consistancy will emerge.
Roux after 2 Tbsp of Liquid have been added
- Keep adding liquid until all is incorporated and you have a smooth product.
1 serving equals 1 can of condensed soup.
Now celebrate your victory over cream of whatever soup and enjoy those pinterest recipes!
Straight from the Stovetop, Canless Condensed Soup
Cream of Chicken: use 1/2 c Chicken Stock from Scratch and 1/2 c of milk
Cream of Celery: Saute ½ cup chopped celery and 1 tablespoon chopped onion in the melted butter, until vegetables are tender. Then add flour. Use 1 c milk for the liquid.
Cream of Mushroom: Saute a 3 tbsp of chopped mushrooms with less than a tsp of minced onion(to taste) in butter until tender. Then add flour. Use 1/2 c of milk and 1/2 c of mushroom stock. (mushrooms stock can be made by simmering mushroom stems and pieces in water OR rehydrating dried mushrooms in water or stock.) Or just use chicken stock.
Cream of Tomato: Use 1 c of Tomato Juice. Season with celery salt, garlic powder, and onion powder. Add tobasco to taste if desired.