WAITING TO RISE

CONFESSIONS OF A BOTTOM DWELLER

Archive for the month “November, 2010”

Waffle Wednesday: Cinnamon-Cornmeal Waffles with Sauteed Cinnamon Apples

Sauteed Apples:

1 large Honeycrisp apple, sliced into thin strips (peeled or unpeeled)

1 tbsp butter

1/2 tsp cinnamon

1/2 tsp sugar (or brown sugar depending on what you have on hand)

Waffles:

1 1/2 cups Heart Smart Bisquick Pancake mix

1/2 cup cornmeal

1 1/3 cup 1% lowfat milk

2 tbsp canola oil

1 tsp cinnamon

1 egg

For Apples:  Melt butter over medium low heat.  Add sliced apple and let cook for 1 minute.  Sprinkle with sugar and cinnamon and stir well.  Reduce heat to low, stirring occasionally, for 15-20 minutes until apples are soft.  Serve warm over top of waffles.  Drizzle with maple syrup.

For waffles:  Mix all ingredients together.  Batter will be very smooth.  Spray preheated waffle iron with cooking spray.  Pour amount of batter as directed by your waffle iron’s instructions and cook until golden brown (I used a soup ladle to fill my belgian waffle maker).  Remove from waffle iron.  Serve with cinnamon apples and drizzle with maple syrup.

Waffle Wednesday: Blueberry Waffles with Cinnamon

Do you sense a theme yet….I LOVE cinnamon and Bisquick!

2 cups Heart Smart Bisquick pancake mix

1 1/3 cup 1% lowfat milk

2 tbsp canola oil

1 egg

1/2-3/4 cup frozen blueberries, thawed and drained

1 tsp cinnamon

1 tsp vanilla

1.  Preheat waffle iron.

2.  Mix ingredients together (everything but blueberries) and stir until just mixed.  Add blueberries and gently stir.

3.  Spray waffle iron with cooking spray.  Ladle batter in waffle iron per manufacturer’s instructions.  (I used my soup ladle).

4.  Cook until golden and remove from iron.  Serve with butter and maple syrup.

Waffle Wednesday: Corn Fritters with Bacon

I made this recipe from Women’s Day Magazine.  Yes, they aren’t waffles.  But, they are pancakes and delicious!  I served mine with butter, honey, and strips of bacon!  I will definitely be making this again.

Waffle Wednesday: Pumpkin Chocolate Chip Waffles

1 cup all purpose flour

1/2 cup whole wheat flour

2 tbsp wheat germ

2 tbsp sugar

2 tbsp mini chocolate chips

1 tbsp baking powder

1/8 tsp salt

2 large eggs, beaten

1 1/3 cup 1% milk

1/2 cup 100% pure canned pumpkin (not pumpkin pie filling)

1 tsp vanilla extract

 

1.  Preheat waffle iron.

2.  Mix dry ingredients (flour through salt) in 1 large bowl.

3.  In another bowl, mix wet ingredients (eggs through vanilla).  Pour liquid into dry ingredients and stir until just combined.

4.  Spray waffle iron with cooking spray.  Ladle batter onto waffle iron (1/3 to 1/2 cup, depending on manufacturer’s instructions).

5.  Cook until golden.  Remove from iron.  Repeat steps 4 and 5 until all batter is gone.

6.  Serve with butter and maple syrup.

 

Waffle Wednesday: Bacon Waffles with Cinnamon

2 cups Heart Smart Bisquick Pancake Mix

1 1/3 cup 1% milk

1 egg

2 tbsp canola oil

4-6 pieces bacon, cooked and crumbled

1 tsp cinnamon

1 tsp vanilla extract

Cooking Spray

 

1.  Preheat waffle iron.

2.  Mix waffles as directed on back of Bisquick box.

3.  Add in bacon, cinnamon, and vanilla.  Let batter sit for 2-3 minutes.

4.  Spray iron with cooking spray.  Ladle batter in waffle iron (1/3-1/2 cup of batter depending on your size waffle maker; I use a soup ladle as my measuring cup).  Cook until golden brown.  Remove from iron.

5.  Respray waffle iron with cooking spray and repeat process until all batter is gone.

6.  Serve with butter and maple syrup.

Enjoy!

Ham, Pea, & Lemon Risotto

1 1/2 cups arborio rice

1 1/2 tbsp butter

1 small onion, diced small

salt

pepper

chicken stock (16 oz)

water (16 oz)

1 1/2 cups frozen peas

3 pieces canadian bacon, diced

1 1/4 cup shredded parmesan

1 lemon (you will need both zest and juice of 1 lemon)

1.  In a medium saucepan, heat water and chicken stock over low heat.

2.  In large skillet (I used 4 qt saute pan), heat butter until it melts.  Add onion, salt, and pepper until onion is soft and translucent.  Pour rice into skillet and stir around, letting butter coat each grain of rice and slightly toasting the rice for 1-2 minutes. Be careful not to let rice burn!

3.  Add about 1/3 cup of stock mixture, stirring constantly, until all liquid is absorbed.

4.  Then, the process begins:  Add 1/2 cup or so of the stock mixture, stirring until all liquid is absorbed.  Once absorbed, then add in 1/2 cup intervals until all stock mixture is gone.  This whole process lasts about 20-25 minutes until rice is al dente. Towards the end of the cooking process, add in peas and ham to just warm through.

5.  Grate parmesan cheese and zest lemon.  Add lemon juice to risotto and stir.  Add parmesan cheese and zest in thirds, stirring to allow it to melt and meld into the dish.  Taste to ensure doneness!

6.  Serve in bowls with salad and crescent rolls.  Perfect as a side dish as well for a main meat entree (we served them with burgers).

 

BBQ Pulled Pork Nachos

Ingredients:

Tortilla chips

shredded cheddar cheese

1 small onion, diced

1/2 green pepper, diced

1/2 cup frozen corn, thawed

EVOO

1 small can refried beans (we used Bush’s)

1 pound pulled pork BBQ (we used Jack Daniel’s Ready to Eat Pulled Pork)

BBQ sauce

 

1.  Preheat oven to 350 degrees.

2.  Prep a baking sheet with aluminum foil & spray with cooking spray.

3.  In a medium skillet, heat EVOO.  Add onion and green pepper and cook until translucent and tender.  After that, add corn to heat through.

4.  On the baking sheet, spread tortilla chips.  Top with pulled pork, shredded cheese, onion/green pepper/corn mixture, and refried beans.

5.  Drizzle with BBQ sauce.

6.  Place in oven and bake 15-20 minutes until cheese is melted and meat is heated through.

Chicken Sausage Pizza

Ingredients:

1 bag pizza dough (used regular white dough from Publix)

1 onion, sliced into half moons

1 package roasted garlic chicken sausage, sliced on a diagonal (we used Simply Good brand)

1 ball fresh mozzarella, sliced

olive oil

garlic powder

oregano

salt

pepper

Directions:

1.  Preheat oven to 380 degrees.

2.  In a cast iron skillet, put 1 tbsp olive oil in pan and preheat on medium heat.  In the meantime, slice onions into half moons and and put in skillet with salt and pepper.  Let cook 2-3 minutes until onions are soft.  Add sliced chicken sausages to the onions and warm through while onions are caramelizing, about 5-7 minutes, stirring periodically.

3.  While onions and sausages are cooking, roll out pizza dough on baking sheet, sprayed with cooking spray and dusted with cornmeal.  Stretch dough into desired shape (I usually do a square) and drizzle top of the pizza crust with olive oil and sprinkle the crust with garlic powder, salt, and pepper.

4.  Take cooked onions and sausages and spoon them onto the dough, until dough is covered (we had some leftover so we set some aside).  Lay slices of mozzarella over the onion/sausage mixture, sprinkle with oregano, and bake in oven 25-30 minutes (depends on what your directions are for your pizza dough).

5.  Remove from oven and let cool 10 minutes before slicing & serving (if you can…we dug into it about 2 seconds after pulling it out of the oven)

Notes:  Its so good not letting the pizza crust get super crispy and brown.  Just a bit of that chewy dough was enough to make even the worst day all better again.  Enjoy!

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