Cream Waffles

Early this week I was talking to a friend about breakfast. The normal breakfast items came up like bacon and eggs and so on but then waffles were mentioned. Growing up I loved to top my waffles(and pancakes) with a certain something which some friends always teased me about. I never mentioned this in our conversation but then my friend brought it up first. I was so happy to hear I wasn't the only one who liked to eat my waffles this way.
 I love a crispy on the outside waffle, covered with peanut butter and a drizzle of honey or syrup on it. When you take your first bite you get that crispy crunch first then the sweet and creamy texture of the syrup and peanut butter just blends right in. You can't open your mouth but you can hear Mm. I couldn't eat a whole waffle but I loved every bite that went into my mouth. I know it sounds weird but like they say, don't knock it till you try it.
 You can top waffles with practically anything these days from sweet to savory. You just have to experiment with your different tastes. Today I am going to share my simple basic waffle recipe with you. Make it for breakfast and enjoy. I know when I made mine today, I sure did. I also know if you love peanut butter like me you will use it for a topping!!

Cream Waffles

Ingredients:

2 eggs
2 cups flour
1/2 cup oil
1 cup milk
1 cup whipping cream(liquid not beat)
4 tbsp brown sugar
4 tsp baking powder
1/4 tsp salt

Toppings (optional)
Butter
Peanut Butter (I use Skippy creamy)
Buttery syrup
or Honey

Heat your waffle iron. In a large bowl beat eggs. Then add remaining ingredients and beat until well mixed (it will look lumpy). The batter will be thick, spoon batter on to hot iron. Bake about 5 minutes or to your liking(crispy or real soft etc). Then remove waffle when done, carefully. This will make about 12 ,4 inch square waffles. You can use any waffle iron you like. You can top it any way you like as well. Serve with fruit or even a side of bacon with it. Use your imagination.

Just a note, this waffle batter is not real sweet. So if you like a sweet batter, you will need to adjust the recipe and add more sugar to your taste.

Remember, have fun and make it yours.

And that's the "DISH" for today!

Individual Asparagus Quiche

It's April and now is the time for Asparagus. Spring is in the air. So why not make something
with this great green vegetable. I recently had purchased some Asparagus from our local grocery store. The first thought that came to mind was a quiche. After returning home I put my recipe together for the following morning.
Today I  am going to share that recipe with you. If there is something you would like to substitute please do so. That is after all how we make recipes our own. Some suggestions are: adding ham or bacon, a different kind of onion, a different cheese, sun dried tomatoes and more asparagus.  Just be creative and enjoy. I think you are really going to like these individual quiches. They can be served for breakfast with fruit, lunch with a salad and even dinner with some garlic bread and salad or soup.There are many different possibilities. This recipe makes exactly 10 individual quiches using 4 inch tart pans with lift bottoms.

Individual Asparagus Quiche

Ingredients:

5 eggs
1 1/2 cups heavy whipping cream
1 1/2 cup shredded mozzarella cheese
1 1/4 cup finely sliced scallion(green onions)
1/2 cup shredded  Frigo 3 Cheese Italian (Parmesan, Asiago and Romano)
1/2 lb. Asparagus, small thinly sliced at an angle (washed and ends cut)
1 tsp garlic salt with parsley
1 tsp black pepper
1 tbsp olive oil(or your choice)

Pie crust, enough dough for three 9' single pie shells (your choice, premade or your own)

Preheat oven to 350 degrees. In a frying pan place olive oil on medium heat. When hot, cook the asparagus for 5 minutes. Turn off the heat and let sit. Then take your pie crust dough and roll out with a rolling pin. Make circle cut outs to fit 4 inch tart pans. Then press crust into the shell pans (the pans I use don't require to be greased). Then evenly layer all asparagus, 3/4 cup of the scallions and 3/4 cups of the mozzarella cheese in each of the crusts.   Now in a large bowl combine eggs, cream, garlic salt, pepper. Whisk together then add the Frigo cheese, the remaining scallions and remaining mozzarella cheese. Place tarts pans on a baking sheet,then fill the crust shells with the egg mixer(stirring the mixture in between , due to the cheese sinks to bottom of bowl) below the top of the crust. Even out mixer as needed in shells. Place in the oven for 45 - 50 minutes. When done remove from oven and let sit for about 10-15 minutes. When slightly cooled they should just pop out of pans, when gently pushed up from the bottom of the pan. The crust should be lightly brown as well as the tops.


You can plate these on individual plates or place all of them on your favorite platter. You can garnish with a dash of additional Asiago or mozzarella cheese on top. I cut about 1 inch from the tops of the asparagus (before I thinly sliced them) and placed them on top of egg mixer after I filled the shells for garnish.

Quiche is great dish to be creative with. I could only list a few items above due to the many different variations. 

Remember have fun and make it yours.


And that's the "DISH" for today!

Chicken Enchilada Soup

It's dinner time and your just not sure what you want to make. I'm thinking something
light like soup. Today I'm going to share a quick and easy way to make chicken enchilada soup.
You can make different variations of this soup and just be creative. This is what I had on hand
in the freezer and the cupboard to make this soup.

Chicken Enchilada Soup

Ingredients:
1can chicken(I used white meat)
2 cups frozen mixed vegetables( I used green beans, peas, corn and carrots)
1 packet cheesy taco mix
1 packet enchilada sauce
1/4 cup of chicken bouillon
1 can chopped potatoes(drained)
salt & pepper (to taste)
4 cups water

shredded cheese (optional)
salsa or salsa Verde (optional)

For thickening
1/4 cup flour
1/2 cup water

In  a large pan place water then add the packets of seasoning and bouillon mix well. Then add the rest of the ingredients in pan and stir. Cook on high heat until boiling. Then in a cup or small bowl add the flour and water. Mix till lumps are out. Then slowly add to boiling soup, stirring while you pour to thicken to your liking. Boil for another 5 minutes. Then adjust to taste if needed.

You can serve this in a soup bowl and garnish with a tablespoon of salsa Verde and sprinkle of shredded cheese. You can even try the fried tortilla shell toppings for a garnish on top of the soup.
Everything should take under 45 minutes.

Remember have fun and make it yours.

And that's the dish for today!