Fluffy Buttermilk Waffles

Been Thinking a lot about Waffles lately.....And though I would never eat this many....(I'm good for one Belgium Waffle myself) here is a recipe for Fluffy Buttermilk Waffles..

INGREDIENTS:   

• 2 cups cake flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon table salt
• 4 large eggs, separated
• 2 cups buttermilk
• 1/2 teaspoon cream of tartar
• 4 tablespoons butter, melted
• 1 teaspoon vanilla extract
• Syrup

DIRECTIONS:

Whisk together first 4 ingredients in a large bowl. Whisk together egg yolks and buttermilk in a small bowl. Beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form. Using a fork, stir yolk mixture into flour mixture just until dry ingredients are moistened. Stir in butter and vanilla. (Batter will be lumpy.) Fold in egg white mixture just until incorporated. (Do not overmix.) Pour about 1/2 cup batter for each waffle into a preheated, oiled Belgian-style waffle iron; cook according to manufacturer's instructions until waffles are golden brown and crisp. Keep warm in a single layer on a baking sheet in a 200° oven up to 30 minutes. Serve with syrup.

Chef's Notes

Batter will also make 24 pancakes.

Wash this down with cold milk....

 ENJOY!   Eat well my friends!

Paparika Chicken and Rice

Here is a new and interesting dish you should be preparing tonight...


INGREDIENTS:

4 bone in, skin on chicken thighs

2 tsp. paprika, divided

Kosher salt

Freshly ground black pepper

2 tbsp. olive oil

2 garlic cloves, minced

1 red bell pepper, thinly sliced

1 c. rice

1 1/2 c. chicken broth

1/2 c. heavy cream

2 c. baby spinach 

 

DIRECTIONS:

1. Season chicken with salt, pepper, and 1 tsp paprika. In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Sear chicken skin-side down until golden, about 6 to 8 minutes. Flip and cook 3 minutes more, then transfer to a plate skin-side up; set aside.
2. Return pan to heat and heat remaining oil. Add garlic and cook until fragrant, 1 minute. Add peppers and cook until slightly tender, 4 to 6 minutes. Season with salt, pepper, and remaining paprika.  Add rice, chicken broth and heavy cream and bring to a simmer. Return chicken to skillet and cover. Simmer until rice is tender and chicken is cooked through, about 20 minutes.
3. Fold in spinach until wilted and serve.

 There it is...

Enjoy!  Eat Well My Friends!

Blackened Chicken Alfredo Pasta

Hey folks check this out...With a five-minute prep time, you can almost pretend someone else made you blackened chicken alfredo pasta this afternoon after you get home from work...

Do you want a new spin on chicken in the kitchen? This New Orleans restaurant favorite can be whipped up in 30 minutes.

INGREDIENTS:
(Note: I use a lot of Zatarain Products, I really do...Forgive me for these shameless product plugs)

• 1 pound boneless skinless chicken breast halves
• 2 teaspoons ZATARAIN'S® Big & Zesty Blackened Creole Seasoning
• 2 tablespoons butter
• 1 1/2 cups milk
• 1 cup water
• 1 package ZATARAIN'S® Alfredo Pasta Dinner Mix

DIRECTIONS:

• Coat chicken on both sides with Blackened Creole Seasoning. Heat large heavy skillet on high heat 5 minutes or until very hot. Reduce heat to medium-high. Melt butter in skillet. Add chicken; cook 5 minutes per side or until cooked through. Remove from skillet; keep warm. Carefully clean skillet
• Mix milk, water and Pasta Dinner Mix in skillet. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 15 minutes or until pasta is tender, stirring occasionally
• Remove from heat. Let stand 5 minutes. Cut chicken into strips. Serve with pasta.

A Nice Red Wine will go well with this.

 Enjoy!  Eat Well My friends!

Shrimp Boil

Straight from Louisiana , comes this tasty recipe....I'm going to get right to it...

INGREDIENTS:

• 5 quarts water
• 1 to 2 packages (4 ounces each) ZATARAIN'S® Crawfish, Shrimp and Crab Boil - Complete(SHAMELSS PRODUCT PLUG)
• 1 pound smoked sausage, cut into 1- to 2-inch pieces
• 8 to 12 new potatoes 
• 6 ribs celery, cut into 2- to 3-inch pieces
• 3 medium yellow onions, peeled and halved
• 2 heads garlic, halved crosswise
• 4 to 6 lemons, halved
• 2 pounds large (21 to 30 count) shrimp with shells
• 6 ears frozen mini corn-on-the-cob

DIRECTIONS:

• Mix water and Crab Boil in large (10 to 12 quart) stockpot. Bring to boil on high heat. Stir in sausage, potatoes, celery, onions and garlic. Return to boil; cover. Boil 15 minutes.
• Squeeze juice from lemons into the water and add lemons into the pot. Stir in shrimp. Return to boil; cover. Boil 1 minute.
• Turn off heat. Stir in corn. Let stand 5 minutes. Drain well and serve.

And there it is...Enjoy! Eat Well My friends!

West Texas Chilli

They say everything is bigger in Texas.....Is it? This recipe is a big enough for you ! I guaruntee it!

INGREDIENTS:

2	Jones Dairy Farm Dry-Aged Bacon strips (diced)
1 pound	venison (or ground beef)
2 teaspoons	chili powder
1 ½ teaspoons	salt
¼ teaspoon	garlic salt
¼ teaspoon	dried oregano
⅛ teaspoon	cayenne pepper
5 drops	hot pepper sauce
14 ½ ounces	tomatoes (diced, undrained)
1 cup each	celery (finely chopped, onion and carrots)
½ cup	green pepper (finely chopped)
16 ounces	chili beans (undrained)

DIRECTIONS:
 In a large saucepan over medium heat, brown bacon and the beef or venison; drain. 

Add the seasonings; cook and stir for 5 minutes. 

Stir in tomatoes, celery, onion, carrots and green pepper; bring to a boil. 

Reduce heat; cover and simmer for 40 minutes. 

Stir in beans; cook 30 minutes longer. 

Yield: 6 servings.

Enjoy!   Eat well my friends...

Oh Yeah...Chase this down with some cold water!

Jam Cake

Said to be a Favorite of the man in black, Country Music legend Johnny Cash...Here is June Carter Cash's recipe-

INGREDIENTS:

• 1 cup raisins
• 1 can (8 ounces) crushed pineapple, undrained
• 1 cup butter, softened
• 1 cup sugar
• 4 large eggs
• 1 jar (12 ounces) blackberry jam or 1 cup homemade blackberry jam
• 2/3 cup buttermilk
• 2-1/2 cups all-purpose flour
• 1/3 cup baking cocoa
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 cup chopped pecans
• CARAMEL ICING:
• 1 cup butter, cubed
• 2 cups packed brown sugar
• 1/2 cup milk
• 3-1/2 to 4 cups sifted confectioners' sugar

DIRECTIONS:

Soak raisins in pineapple and juice several hours or overnight. 

 

In a large bowl, cream butter and sugar until light and fluffy. 

 

Add eggs, one at a time, beating well after each addition. Add jam and buttermilk; beat until well blended. Sift together dry ingredients; add to batter. Beat on low just until combined. Stir in the raisins, pineapple and pecans. 

 

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 50 minutes or until a toothpick inserted in the center comes out clean. 

 

Cool in pans for 10 minutes before removing to wire racks.

 

For icing, melt butter in a saucepan over medium heat.

 

 Stir in brown sugar and milk; bring to a boil. 

 

Remove from the heat. 

 

Cool just until warm; beat in enough confectioners' sugar until icing achieves spreading consistency. 

 

Add more sugar for thicker icing; more milk to thin it.

 

 Frost cooled cake. 

 

Yield: 12-16 servings. 

 

There it is....Enjoy!  Eat well My Friends!

How To Make Your Pancakes Taste Incredible

Ever feel something in your pancakes was missing??

Making Home made Pancakes can be a bit tricky...

When they’re fluffy and light, there’s nothing better for breakfast. But when they’re bland, lumpy and stick to the pan, ew. If your short stack is a little blah, you’ve probably been overlooking a simple ingredient that will take your pancakes from good to incredible.
That secret ingredient is bacon grease.

Here's how to do it: Heat your skillet, but instead of using oil or butter to coat the pan, add a dab of bacon grease. Then cook your pancakes as you normally would, flipping them when the batter begins to bubble.

If you’re cooking bacon first (which we strongly suggest), just remove the bacon from the pan, dispose of any excess grease and keep a dollop in the skillet. Then spoon your pancake batter right on the greased pan.

The result: Pancakes that are doughy on the inside, crispy around the edges and taste amazing. Pile 'em high, drizzle with maple syrup and enjoy. And while you’re at it, scramble some eggs.

Enjoy.....Eat Well My friends!