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Grilled Cheese Sandwich

Grilled Cheese Sandwich

Grilled Cheese Sandwich

2 slices sandwich bread
3 oz. cheddar cheese
2 T. salted butter, at room temperature

Preheat the waffle iron while you assemble the sandwiches. Spread one slice of bread with butter, only on one side (this is the side that will have direct contact with the waffle iron). Place the cheese slices on top of this slice of bread, then spread the other slice of bread with butter, only on one side. Place the unbuttered side against the cheese, then place this entire sandwich on the waffle iron. Close the top of the waffle iron, but do not press down and smash the sandwich. Let this cook for 3-5 minutes until the bread is brown and crispy and the cheese has melted. Enjoy!

Will it Waffle: Stuffed Biscuit Waffles

Will it Waffle: Stuffed Biscuit Waffles

Will it Waffle: Stuffed Biscuit Waffles

3 eggs
1 T. milk
1/4 C. shredded cheddar cheese
1 tube refrigerated biscuit dough
salt and pepper, to taste

Heat a medium non-stick skillet over medium low heat. Crack the eggs into a medium bowl and whisk together with the milk. Scramble the eggs until just slightly wet. Stir in the cheese and remove from the heat. Heat the waffle iron and spray with non-stick cooking spray. Butterfly each biscuit by running a sharp knife through the middle of the biscuit just to the other side. Do not fully split the biscuit in half. Stuff the biscuits with the eggs and press the edges to seal the eggs inside. Place a biscuit in the waffle iron and gently close the lid. Don’t press it fully closed. Let cook for one minute. After one minute, fully close the waffle iron and continue cooking for two more minutes. Remove from the waffle iron and continue cooking the remaining biscuits.

Crispy Waffled Bacon & Eggs

Crispy Waffled Bacon & Eggs

Crispy Waffled Bacon & Eggs

4 Strips Bacon
2 Large Eggs
Salt & Pepper

Preheat waffle iron on medium. Preheat oven to lowest temperature. Line an oven safe dish or pan with paper towels. Place bacon strips in waffle iron, without any sticking out on the edges, and close the lid. Check after 4 minutes; thick cut bacon might need 1-2 minutes more. Remove when crispy without being blackened. Remove bacon to paper towel lined dish and place in oven to stay warm. Crack eggs into a small bowl. Carefully pour eggs into waffle iron (should be greased from bacon). Cook without closing the lid, until white has set, about one minute. Loosen edges carefully with heat resistant / silicone spatula then remove, supporting egg. Season egg and serve with bacon.

Chef Capon’s Cheddar Bacon Waffles

Chef Capon’s Cheddar Bacon Waffles

2 C. all-purpose flour (10 oz)
¾ C. granulated sugar
1 tsp. salt
1 tsp. baking powder
3 eggs, separated
1.5 C. milk
1 C. unsalted butter, melted
6 strips bacon, cooked and crumbled
2.5 oz. grated cheddar cheese
3 scallions, chopped

Preheat your waffle iron. Mine only has one setting anyway, but you want the iron to be pretty hot. Preheat the oven to 200 degrees F. In a large bowl, whisk to combine the flour, sugar, salt and baking powder. Set aside. In another bowl, whisk to combine the egg yolks, milk, and butter. Set aside. In a large (and very clean) bowl, use a hand mixer to whip the egg whites to soft peaks. Add the wet ingredients to the dry, and mix until they are almost combined. Add the egg whites, bacon, cheese, and scallions to the bowl, and gently fold them in until combined. Portion the batter into your waffle iron (the amount will vary by waffle iron, but I use about one C. per waffle), and cook for approximately 5 minutes, until golden brown. When the waffle has finished cooking, place directly on the wire rack in the oven, to let the steam escape. Finish cooking the remaining waffles, and enjoy!

Whole Wheat Walrus Waffles

Whole Wheat Walrus Waffles

2 lg. Eggs
1 ¾ C. Milk
¼ C. Oil (or melted butter)
2 tsp. Honey
1 tsp. ground Cinnamon
¼ tsp. Baking Soda
1 ½ C. Whole Wheat Flour
1 tsp. Baking Powder
1/8 tsp. Salt
Cooking Spray or Butter
2 pieces Cooked Turkey Bacon
1 Banana
3 Blueberries

Preheat waffle iron. In large bowl whisk together the eggs, milk, oil, honey, cinnamon and baking powder until well combined. Add in flour, baking powder, and salt and whisk just until large lumps disappear. Spray or butter your waffle iron and griddle to the directions of your waffle iron manufacturer. Keep warm under foil until all are cooked. To decorate a waffle, cut two slices from a banana for eyes. Add blueberries for pupils, and a blueberry for a nose. Cut the rest of the banana in half and place to resemble tusks. Finally, lay the bacon over the bananas to make a moustache.

School Morning Waffles

School Morning Waffles

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2 C. Bisquick
1 ½ C. Buttermilk
1 large Egg
2 T. Canola Oil

Preheat waffle iron until hot. Mist with cooking spray. Heat oven to 250 degrees with a baking sheet inside (for keeping waffles hot while you prepare more). Mix biscuit mix, buttermilk, egg and oil in mixing bowl and stir until well incorporated. Ladle appropriate amount for your waffle iron into the hot waffle iron and cook until finished (about 1/3 C. for 3-5 minutes). Transfer to oven to keep warm while you repeat with remaining batter. Serve

Apple Waffle Grills

Apple Waffle Grills

 

4 tsp. butter

4 frozen waffles, thawed

4 slices process American cheese

1 medium tart apple, thinly sliced

 

In a large skillet, melt butter over medium heat. Add two waffles; top each with one cheese slice, apple slices, and remaining cheese and waffles. Cook until waffles are lightly toasted on both sides and cheese is melted. Yield: 2 servings.

Cornmeal and Walnut Waffles

Cornmeal and Walnut Waffles

 

1 cup stone-ground cornmeal 

1/2 cup whole wheat pastry flour 

2 tablespoons finely chopped toasted walnuts 

2 tablespoons brown sugar 

1 1/2 teaspoons baking powder 

1/2 teaspoon baking soda 

2 eggs, separated 

pinch of salt 

1 1/2 cups reduced-fat buttermilk 

10 teaspoons cream cheese 

10 teaspoons maple syrup 

 

Lightly coat the top and bottom of a waffle iron, preferably nonstick, with vegetable oil spray and preheat. In a mixing bowl, combine the cornmeal, flour, walnuts, sugar, baking powder, and baking soda. Stir with a fork to mix. In the bowl of an electric mixer, combine the egg whites and salt. Beat on medium speed for about 1 minute, or until foamy. Increase the speed to high. Beat for about 2 minutes, or until peaks form. In a small bowl, whisk the buttermilk with the egg yolks. Add to the reserved dry ingredients. Mix just until combined (don’t over mix). Fold in the beaten whites. Ladle some of the batter onto the waffle iron so it spreads to within 1″ of all sides. Cook according to the manufacturer’s directions, until crisp. Remove the waffles. Recoat the iron with vegetable oil spray. Continue until all the waffles are cooked.  Top each waffle with 1 teaspoon cream cheese and drizzle with 1 teaspoon maple syrup.

 

Yield: 10 servings

Calories: 146

Fat: 5g

Fiber: 2g

Waffles with Two-Berry Syrup

Waffles with Two-Berry Syrup

Waffles:
2 T. flaxseed
1 C. all-purpose flour
1/2 C. whole-wheat flour
1/4 C. toasted wheat germ
2 T. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 C. fat-free milk
3/4 C. egg substitute
1 1/2 T. canola oil
1 tsp. vanilla extract
Cooking spray

Syrup:
1 1/2 C. frozen blueberries
1 1/2 C. frozen unsweetened raspberries
1/2 C. maple syrup
1/4 tsp. ground cinnamon

To prepare waffles, place flaxseed in a clean coffee grinder or blender; process until ground to measure 1/4 C. flaxseed meal. Set the flaxseed meal aside. Lightly spoon flours into dry measuring C.; level with a knife. Combine the flaxseed meal, flours, wheat germ, sugar, baking powder, and salt in a large bowl; make a well in center of mixture. Combine milk, egg substitute, oil, and vanilla; add to flour mixture, stirring just until moist. Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 C. of batter per 4-inch waffle onto the hot waffle iron, spreading batter to edges. Cook 5 to 6 minutes or until steaming stops; repeat procedure with remaining batter. To prepare syrup, combine berries, maple syrup, and ground cinnamon in a saucepan. Cook over medium heat until thoroughly heated. Serve warm over waffles. Freeze leftover waffles individually on a cookie sheet and then transfer to a zip-top freezer bag for storage. To reheat, place frozen waffles in toaster.

Yield: 6 servings
Serving size: 2 waffles and 1/3 C. syrup

Calories: 332
Fat: 6.6g
Fiber: 6.5g

Blueberry Muffin Waffles

Blueberry Muffin Waffles

Blueberry Muffin Waffles

1 1/2 C. flour

3/4 C. sugar

1/2 tsp. salt

2 tsp. baking powder

1/3 C. vegetable oil

1 egg

2/3 C. milk

1 C. blueberries (I used frozen)

Melted butter, for the waffle iron

 

In a bowl, combine the flour, sugar, salt and baking powder. Make a well in the center of the mixture and add the egg, milk and oil. Stir just to combine. Gently stir in the blueberries. (If using frozen blueberries, do no thaw first.) Heat a waffle iron. Brush with melted butter and ladle batter onto the iron. Cook according to the waffle maker directions.

Banana Bread Waffle

Banana Bread Waffle

Banana Bread Waffles
1/2 C Oats
2 Egg Whites
1 tsp. Butter or vanilla or nut extract
2 heaping spoonfuls of Splenda
1 tsp. baking powder
2/3 Banana
3/4 C. Water

Place the oats in a blender and mix until it becomes a fine powder. Add the rest of the ingredients and blend till everything is well mixed and liquid. Pour onto hot waffle iron and cook till golden and done.

Savory Cheddar and Scallion Waffles

Savory Cheddar and Scallion Waffles

1 1/4 C. all-purpose flour663a0ff63e779d0a94816e1235faf33b
1/4 C. cornmeal (coarse, if you have it)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. granulated sugar
1/2 tsp. salt
1/4 tsp. ground black pepper
2 large eggs
2 T. vegetable oil
Couple dashes of hot sauce, to taste
1 1/4 C. buttermilk
1/2 C. finely grated cheddar cheese
1 chopped scallion, white and green parts
2 T. chopped cilantro

Heat your oven to 200°F and heat your waffle iron, according to the manufacturer’s instructions. Grease it with a little vegetable oil if it needs it. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, black pepper, sugar and salt. In a medium bowl, whisk together the eggs, oil, hot sauce and buttermilk. Add the wet ingredients to the dry ingredients, then add the cheese, scallions and cilantro. Stir until just incorporated. Try not to over-mix the batter. Cook according to your waffle machine instructions. Hold the finished waffles in the warm oven while you make the rest. Garnish as you wish (for me, it was salsa, sour cream, an egg and some extra cilantro) and serve immediately. If you have extra waffles, wrap them well and freeze them; they can be re-crisped in the toaster or oven.

Oatmeal Nut Waffles

Oatmeal Nut Waffles

Oatmeal Nut Waffles

1-1/2 C. whole wheat flour

2 tsp. baking powder

1/2 tsp. salt

2 eggs, lightly beaten

2 C. milk

1/4 C. butter, melted

2 tsp. honey

1 C. quick-cooking oats

1 C. chopped nuts

Sliced fresh peaches, optional

In a large bowl, combine flour, baking powder and salt. Combine eggs, milk, butter and honey; stir into dry ingredients and mix well. Fold in oats and nuts. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Garnish with peaches if desired. Yield: 8-10 waffles (about 6-3/4 inches).

Per Waffle:

Calories: 332

Fat: 19g

Fiber: 4g

Waffled Breakfast Grilled Cheese

Waffled Breakfast Grilled Cheese

Waffled Breakfast Grilled Cheese

4 slices thick cut bacon

4 eggs

2 tsp. milk

1 tsp. butter, plus more for buttering the bread

4 slices whole grain or whole wheat bread

2 slices cheddar cheese

 

In a large skillet, cook the bacon until crisp. Drain on paper towels. In a bowl, whisk the eggs together with the milk. Salt and pepper to taste. Melt the 1 tsp. of butter in a skillet over medium heat and add the eggs. Scrambled to your desired doneness. Heat a waffle iron to high heat. Butter the outsides of the bread. Place one slice of bread, buttered side down, on the waffle iron. Add half of the eggs, 2 slices of bacon and a slice of cheese. Place another piece of bread on top, buttered side out. Repeat with the second sandwich. Close the waffle maker and cook until the bread is toasted and the cheese is melted.

Eggo Bites On The Go-Go

Eggo Bites On The Go-Go

Eggo Bites On The Go-Go

1 package of frozen Kellogg’s Eggo Bites Waffle (each box contains four packages; eight bites per package)

4 tsp or 1.5 oz travel size of cream cheese

Ocean Spray Craisins

Follow the instructions on the Kellogg’s Eggo Bites Waffle box to make eight bites. Spread 1 tsp of the cream cheese on top of each of the four of the bites.  Sprinkle a few of the dried cranberries on top of the cream cheese. Top with the remaining four toasted bites; like a sandwich.  (Try Nutella & Banana or Peanut Butter & Raisins)

Strawberry & White Peach Waffles

Strawberry & White Peach Waffles

WIW: Strawberry & White Peach Waffles

2 cups pancake waffle mix

1 cup buttermilk

2 eggs

4 strawberries, sliced and chopped

1 rip white peace, sliced and chopped

1/2 stick sweet cream butter, melted

Syrup

 

Preheat waffle griddle. Into a large bowl add the pancake waffle mix, buttermilk, eggs, and chopped strawberries and peaches. Mix until the ingredients are just combined, do not over mix. Brush a hot waffle iron with melted butter. Spoon 3-4 tablespoons of waffle batter into each waffle section. Close the lid and allow the waffles to cook for 4-5 minutes. Remove the waffle from the waffle iron and top with softened butter. Top with slices of strawberry and white peaches. Drizzle with maple syrup. Serve.

Persimmon Waffles

Persimmon Waffles

Hachiya or fuyu persimmon, very soft
3/4 C. Egg Beaters or other egg substitute, lightly beaten
1/2 C. low-fat 1% milk
1 tsp. vegetable oil
1 C. sifted all-purpose flour
1/2 tsp. salt
1 T. sugar
2 tsp. baking soda

Remove persimmon pulp from skin and mash in a medium bowl. Add egg substitute, milk and oil. In a separate bowl or on a piece of wax paper, mix flour, salt, sugar and baking soda. Add to persimmon mixture. Cook in a waffle iron as directed.

Cheesy Leftover Mashed Potato Waffles

Cheesy Leftover Mashed Potato Waffles

2 T. vegetable oil
1/4 cup buttermilk
2 large eggs
2 1/2 cups leftover mashed potatoes
3 T. chopped scallions
1 cup shredded cheddar cheese
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Sour cream, for serving

Preheat the waffle baker and grease it with cooking spray. In large bowl, whisk together oil, buttermilk and eggs. Stir in the mashed potatoes, scallions and cheese until well combined. In a separate small bowl, whisk together the flour, baking powder and baking soda. Fold the flour mixture into the potato mixture until it’s well combined. Scoop 1/2 to 2/3 cup (depending on the size of your waffle baker) of the mixture into the prepared waffle baker, spreading it into an even layer. (The potato mixture will not spread or expand as much as a regular waffle, so it’s important to spread it in an even layer.) Close the lid and let the waffle bake until golden brown and the egg is cooked throughout. Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining potato mixture. Serve the potato waffles topped with sour cream and garnished with additional chopped scallions.

Notes: All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the waffle batter looks too dry and isn’t holding together, add one more egg. If it looks too wet, add more flour, 1 T. at a time, until the mixture is cohesive. Do not lift up the waffle baker lid too soon or you’ll risk having the mixture separate and stick to the waffle baker. Allowing the waffle to cook through before opening the waffle baker ensures the waffle can be removed whole.

Apple Waffles

Apple Waffles

Waffle Batter
2 Grated Apples
Red Food Coloring
Gummy Worms
Pretzel

Add apples and food coloring to waffle batter and prepare as normal.

Latke Waffles

Latke Waffles

2 large or 4 medium (2 pounds) Russet or baking potato, peeled
1 medium onion, peeled
2 tsp. baking powder
1 1/2 tsp. table or fine sea salt
Freshly ground black pepper
1/2 C. plus 2 T. all-purpose flour
4 large eggs
Nonstick spray, for waffle iron
2 T. fresh chives, finely chopped, for garnish (optional)

Heat oven to 350. Lightly oil a large baking sheet and set aside. In a food processor or on a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer grated mixture to a bowl lined with a fuzz-free dishcloth (linen is great here) or cheesecloth. Pull up the sides of the cloth, forming a bag of grated ingredients, and twist it until you’ve squeezed out all of the excess liquid. Let stand for 1 to 2 minutes, then squeeze out one more time. Discard the liquid in the bowl, then add wrung-out shredded potato and onion to it. Sprinkle baking powder, salt and several grinds of black pepper over mixture and stir with a fork until it distributes throughout the shreds. Add flour, and again, stir into the potato-onion mixture until the pieces are evenly coated. Crack eggs on top; use your fork to break up the yolks and stir them so that they’re evenly distributed through the batter. Heat your waffle iron to high heat. Once hot, coat lightly with a nonstick spray. Heap some latke mixture on top and spread it into an even layer. Cook until the latkes are a nice, deep golden brown underneath. (I found that the bottom colors better than the top, but you’ll even this out in the oven.) Transfer to oiled baking sheet, paler side down, and place in warmed oven. Continue with remaining latke batter. Keep latke waffles in oven until crisp (about 5 to 10 minutes), or until all the other parts of your meal are ready. Serve with applesauce or sour cream, latke-style, or breakfast-style, with eggs and bacon. Sour cream is pretty good with the eggs, too. Chives make it pretty.

WIW: Crunchy Chicken Stuffed Waffle Pops

WIW: Crunchy Chicken Stuffed Waffle Pops

WIW: Crunchy Chicken Stuffed Waffle Pops

 

3 lb. boneless chicken breasts

3 eggs

3 T. milk

Salt & Pepper

4 C. crushed corn flakes

Wooden skewers

 

4 C. Bisquick baking mix

2 1/2 C. milk

2 T. vegetable (or canola) oil

2 eggs

 

1 1/2 C. mayonnaise

1/3 C. maple syrup

3 T. Dijon mustard

 

Preheat oven to 425 degrees F. Line several baking sheets with parchment paper. Cut chicken breasts in half lengthwise, then cut into thin slices. Whisk together 3 eggs, 3 T. milk, and salt and pepper to taste in large mixing bowl until well combined. Stir in chicken. Place crushed corn flakes in large shallow bowl. Dredge chicken in corn flakes to coat then place in single layer on lined baking sheets. Cook chicken at 425 degrees F for about 14-18 minutes or until cooked through. Place a wooden skewer into each piece of chicken. Meanwhile, preheat waffle iron according to manufacturer’s directions. Brush iron lightly with oil or spray with nonstick spray if desired. Prepare waffle batter by whisking together Bisquick baking mix, 2 1/2 C. milk, oil, and 2 eggs until combined in a large mixing bowl. Dip chicken into waffle batter then place on waffle iron (skewer sticking out of iron). Cook in batches. Place in warm oven to keep warm if desired. Prepare dipping sauce by whisking together mayonnaise, maple syrup, and mustard. Serve with chicken.

 

WIW: “Everything” Savory Potato Waffles with Smoked Salmon

WIW: “Everything” Savory Potato Waffles with Smoked Salmon

WIW: “Everything” Savory Potato Waffles with Smoked Salmon

1 T. sesame seeds, toasted

2 tsp. poppy seeds

1 tsp. dried minced garlic

1 tsp. dried minced onion

1/2 tsp. kosher salt

 

2 medium russet potatoes, peeled

3/4 C. all-purpose flour

1 tsp. baking powder

1/2 tsp. kosher salt

2 large eggs

1/2 C. whole milk

3 T. unsalted butter, melted

2 scallions, chopped

 

8 oz. smoked salmon

1/2 C. creme fraiche

1 T. capers

1/4 C. small dill sprigs

 

For the “everything” seasoning: In a small bowl, stir together the sesame seeds, poppy seeds, dried garlic, dried onion and salt. Set aside. For the waffles: Coarsely grate the potatoes on a box grater. Wrap the grated potatoes in a clean kitchen towel and squeeze out the excess moisture. Whisk the flour, baking powder, salt and 1 T. of the “everything” seasoning together in a large bowl. Add the potatoes, eggs, milk, butter and scallions; stir to combine. Preheat a waffle iron. Using 1/3 C. batter per waffle, cook the waffles for about 4 minutes (or according to manufacturer’s directions). With an offset spatula, flip the waffles and cook an additional 2 minutes, or until they’re a deep golden brown. As you go, transfer the cooked waffles to a baking sheet and keep warm in a low oven. To serve: Top the waffles with smoked salmon and a dollop of creme fraiche, sprinkle with capers and “everything” seasoning, and garnish with a dill sprig.

WIW: The World’s Greatest PB&J

WIW: The World’s Greatest PB&J

WIW: The World’s Greatest PB&J

4 T. smooth or chunky natural peanut butter
4 slices whole-wheat sandwich bread
4 T. preserves of choice
Butter (optional)

 

Preheat a waffle iron. Spread 2 T. peanut butter on one slice of bread and 2 T. preserves on another; sandwich the pieces together. Repeat with the remaining bread. Lightly grease the waffle iron with butter, if using, and cook the sandwiches in the iron 3 to 4 minutes, until the bread shows golden waffle marks. Wrap tightly in foil, or store in a thermos, until ready to eat.

WIW:  Savory Cheese Waffles

WIW:  Savory Cheese Waffles

WIW: Savory Cheese Waffles

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons kosher salt

2 large eggs

2 cups whole milk

8 tablespoons unsalted butter (1 stick), melted

2 cups shredded Irish cheddar cheese (about 5 ounces), such as Dubliner

 

Heat the oven to 250°F and arrange a rack in the middle. Set a wire rack on a baking sheet and place it in the oven. Whisk together the flour, baking powder, and salt in a large bowl to aerate and break up any lumps; set aside. Place the eggs in a second large bowl and whisk until just broken up. Add the milk and, while whisking constantly, slowly pour in the melted butter until evenly combined. Add the cheese and stir until combined. Add the milk-cheese mixture to the flour mixture and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps); set aside. Heat a Belgian waffle iron to medium according to the manufacturer’s instructions. Once heated, fill it with batter, close the lid, and cook until the steam starts to diminish (open the top and peek for doneness after a few minutes). Transfer the waffle to the wire rack in the oven to keep warm. Repeat with the remaining batter.  What to buy: Irish cheddar, often labeled Kerrygold or Dubliner, is an aged cow’s-milk cheese that has the sharpness of cheddar combined with the hard, crumbly texture of Parmesan. You can find it in the dairy section of most well-stocked grocery stores or online.

WIW: Cornmeal Waffles with Spicy Chili

WIW: Cornmeal Waffles with Spicy Chili

WIW: Cornmeal Waffles with Spicy Chili

 

1 3/4 C. all-purpose flour

1 1/4 C. yellow cornmeal

1 T. baking powder

1 tsp. sugar

1 tsp. salt

2 C. milk

3 T. vegetable oil

2 large eggs

Spicy chili, recipe follows

Shredded Cheddar, for garnish

Sour cream, for garnish

Chopped fresh cilantro leaves, for garnish

 

1 lb. lean ground chuck

1 onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

2 T. chili powder

1 T. ground cumin

1 tsp. salt

1 T. fresh ground black pepper

2 (15-oz.) cans ranch-style beans

1 (15-oz.) can tomato sauce

1 (15-oz.) can niblet corn, drained

1 (10-oz.) can diced tomatoes and green chiles

 

Preheat waffle iron according to manufacturer’s instructions. In a large bowl, combine flour, cornmeal, baking powder, sugar, and salt. Add milk, oil, and eggs; stirring until smooth. Pour batter onto hot waffle iron and bake in batches. Set aside and keep warm. Serve with Spicy Chili. Garnish with shredded Cheddar, sour cream and chopped fresh cilantro. Spicy  Chili: In a large Dutch oven over medium-high heat, brown ground chuck, until beef is crumbly. Stir in onion, bell pepper, garlic, chili powder, cumin, salt and pepper. Stir in beans, tomato sauce, corn, diced tomatoes, and green chiles. Reduce heat and simmer 30 minutes uncovered, stirring occasionally. Yield: 10 to 12 servings

WIW: Stuffles

WIW: Stuffles

WIW: Stuffles

1 T. extra-virgin olive oil

½ C. chopped onion

½ C. chopped celery

¾ tsp. salt

½ tsp. freshly ground black pepper

½ tsp. poultry seasoning

¼ tsp. dried sage

6 C. dry bread cubes (about ½-inch square)

½ C. unsalted butter, melted

1 C. low-sodium chicken broth

Nonstick cooking spray

Note: Many kinds of bread will work here, including sandwich bread and baguette—alone or in combination. Cut any slightly stale pieces or ends into cubes and stash them in a zip-top bag in the freezer until you accumulate enough for this recipe. Thaw at room temperature for an hour before using.

 

Place the olive oil in a large skillet over medium heat. Add the onion and celery and sauté until the onion is soft and the celery is beginning to soften, about 5 minutes. Add the salt, pepper, poultry seasoning, and dried sage and cook for 1 minute more to heat through. Remove the pan from the heat. Place the bread cubes in a large bowl. In a small bowl, whisk together the butter and chicken broth, then pour that mixture over the bread. Add the vegetable mixture and stir. Preheat the waffle iron on medium. Preheat the oven on its lowest setting. Allow the stuffing mixture to sit for 5 minutes to absorb the liquid completely, stirring it once or twice. Coat both sides of the waffle iron grid with nonstick spray. Measure about 1/2 C. of the stuffing mix and place it on one section of the waffle iron. (This measure is approximate. Use enough of the mixture to slightly overstuff each section of the waffle iron. Waffle irons with deeper grooves may need a bit more stuffing.) Close the lid and press down to compress the stuffing. After 4 minutes, open the lid to check on the stuffle. It should be golden brown and cohesive. Use a silicone spatula to loosen the edges before sliding the spatula underneath the stuffle and lifting it out. (If you’re worried about the stuffle holding together, it may be easier to use two spatulas – one for the top and one for the bottom.) ‚Repeat Steps 6 through 8 for the remaining stuffing mixture. Keep completed stuffles warm in the oven.

WIW: Fawaffle & Hummus

WIW: Fawaffle & Hummus

WIW: Fawaffle & Hummus

 

1 C. dried chickpeas, picked over and soaked in water overnight in the refrigerator

1/2 small onion, roughly chopped

3 cloves garlic

1/4 C. chopped fresh flat-leaf parsley

2 T. extra virgin olive oil

2 T. all-purpose flour

1 tsp. salt

1 tsp. ground cumin

1/2 tsp. ground coriander

1/4 tsp. baking powder

1/4 tsp. freshly ground black pepper

1/4 tsp. cayenne pepper

nonstick cooking spray

1 can (15 oz.) chickpeas, drained and rinsed

1 small clove garlic, minced

1/4 tsp. salt, plus extra to taste

1/4 C. extra virgin olive oil

1/4 C. tahini

2 T. fresh lemon juice

4 pockets pita bread

 

Preheat the waffle iron on medium. Preheat the oven on its lowest setting. Drain the chickpeas and place them with the onion and garlic in a food processor. Pulse until blended but not pureed. Add the parsley, olive oil, flour, salt, cumin, coriander, baking powder, black pepper and cayenne pepper, and pulse until mostly smooth. Coat both sides of the waffle iron grid with nonstick spray. For each fawaffle, place about 1/4 C. of batter in the waffle iron, leaving a bit of space between scoops for each to expand. Close the lid of the waffle iron and cook for 5 minutes before checking. Remove the fawaffles when they are cooked through and evenly browned. Repeat cooking with the remaining mixture. Keep finished fawaffles warm in the oven. Fill a large bowl with water, pour chickpeas into the bowl and rub them gently to pop off as many skins as you can. The skins float to the top where they can be skimmed off. It’s not necessary to get every last one off, so leave the stubborn ones. In a food processor or with a blender, pulse the chickpeas until just pureed. Add the garlic, 1/4 tsp. salt, olive oil, tahini and lemon juice, and blend until smooth. Taste and add more salt or lemon juice, if desired. Place fawaffles in pita pockets and top with hummus.

WIW: Ramen

WIW: Ramen

WIW: Ramen

1 large egg

1 tsp. soy sauce, plus more for serving

1 T. sesame seeds, plus more for serving

Toasted sesame oil

1 packet instant ramen noodles (about 100 grams), soaked in hot water for 3 minutes and drained

Nonstick cooking spray

1 T. chopped green onions for garnish (optional)

 

Preheat waffle iron. (If it has temperature adjustment, set it to medium.). In a medium bowl, beat egg with soy sauce, sesame seeds, and a few drops of sesame oil. Add prepared noodles and stir to coat noodles evenly with egg mixture.  Place noodle mixture in waffle iron and close lid. Cook until golden brown in spots, 2 to 3 minutes. Remove from waffle iron and serve hot, garnished with chopped green onions, sesame seeds and soy sauce.

WIW: Waffled Polenta

WIW: Waffled Polenta

WIW: Waffled Polenta

1 (18 oz.) sleeve pre-cooked polenta cut into 8 equal slices (or thinner if you are using a standard waffle iron)

cooking spray

8 oz. cherry or grape tomatoes (halved)

1 large zucchini (chopped into bite sized pieces)

S & P

1 to 2 oz. Parmesan (for garnish and flavor)

 

Heat your waffle iron. Coat the heated iron with a thin layer of cooking spray. Place slices of polenta on iron. Using oven mittens (The slices are thick so you will have to use a little force, use oven mittens so you won’t burn yourself!), press iron down until it closes all the way. Let the polenta cook about 2 minutes past the point of the waffle iron indicator. Remove from iron with a spatula and fork. Place, on a pan, in a warm oven while you cook the other polenta rounds and the topping. While the polenta cooks coat a medium sauté pan with cooking spray. Sauté zucchini and tomatoes over medium high heat until they just barely starts to brown (you want to retain the shape of the tomatoes and the crunch of the zucchini). Season with Kosher salt and fresh ground black pepper. Place two polenta waffles on each plate, top with tomatoes and zucchini, and garnish with Parmesan

WIW: Potaffle (Potato Pancakes, Waffled)

WIW: Potaffle (Potato Pancakes, Waffled)

WIW: Potaffle (Potato Pancakes, Waffled)

 

4 C. cold mash potato

3 T. chopped green onions

3 T. diced red peppers

1/3 C. cheddar cheese

1/4 C. finely grated parmesan cheese

4 T. canola oil

1 egg, lightly beaten

 

Heat waffle iron and cover with oil. Place four T. of flour onto a pie pan or a shallow plate. Mix all the ingredients in a bowl. Use an ice cream scooper to dump potato pancake onto plate with flour. Flatten scoop into a round disc. Place potato pancake into a waffle iron and cook until golden brown.

 

WIW: Zucchini Parmesan Waffle Fritters

WIW: Zucchini Parmesan Waffle Fritters

WIW: Zucchini Parmesan Waffle Fritters

2 C. shredded zucchini (roughly 2 medium zucchini)

1 large egg

¼ C. milk

½ C. grated Parmesan

½ C. all-purpose flour

Neutral oil or nonstick cooking spray

Salt

Black pepper

Place the shredded zucchini in a colander and sprinkle with about ¼ tsp. salt. Let the salted zucchini sit for about 30 minutes. Then rinse well with cold water and press out as much of the water as possible. Blot dry with a lint-free towel or paper towels. Preheat the waffle iron to medium and the oven to its lowest setting. In a large bowl, whisk together the egg, milk, and ¼ C. of the grated Parmesan. In a small bowl, combine the flour with about ¼ tsp. salt and ¼ tsp. freshly ground black pepper. Mix the contents of the small bowl into the large bowl and then add the zucchini and toss until everything is well-combined. Coat the waffle iron with nonstick spray or brush it with a neutral oil. Place rounded T. of the batter on the waffle iron, leaving room for the fritters to spread slightly. Close the lid and cook until lightly browned, about 3-5 minutes. (You may need to turn your waffle iron up or down slightly, depending on how powerful it is.) Transfer finished fritters to the oven to keep warm while you cook the remaining fritters. Serve topped with the remaining ¼ C. Parmesan.

WIW: Leftover Stuffing Snack Waffles

WIW: Leftover Stuffing Snack Waffles

WIW: Leftover Stuffing Snack Waffles

4 C. crumbled leftover stuffing

2 large eggs

Chicken broth or turkey stock, as needed

Leftover cranberry sauce, for serving

Leftover gravy, for serving

Preheat the waffle baker and grease it with cooking spray. In a large bowl, stir together the leftover stuffing and eggs. Add 1/4 C. of chicken broth and mix until well combined. Continue adding chicken broth as needed until the mixture is well-moistened. Scoop half of the stuffing mixture into the prepared waffle baker, spreading it evenly. (The stuffing will not spread or expand like regular waffle batter as it bakes, so it’s important to arrange it in an even, thin layer.) Close the lid and let the waffle bake until golden brown and the egg is cooked throughout. Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining stuffing. Serve the waffles with leftover cranberry sauce and warm leftover gravy.

Notes: This recipe for leftover stuffing waffles works best with basic stuffings that don’t include large pieces of vegetables or meats such as sausage. It also helps to warm the stuffing slightly prior to mixing it with the eggs and broth so that the mixture is easier to stir. Don’t repeatedly open the waffle baker while the waffle is baking or it’ll lose its shape.  Stuffing waffles take longer to cook than regular waffles, as the egg must be completely cooked throughout. Don’t be afraid to let the waffle bake until it’s golden brown and crispy

WIW: Brioche Dough (Croque Madam, plus Waffle Burger)

WIW: Brioche Dough (Croque Madam, plus Waffle Burger)

WIW: Brioche Dough (Croque Madam, plus Waffle Burger)

 

2 C. all-purpose flour, plus more for dusting

1 tsp. instant yeast
½ tsp. salt

2 T. granulated sugar

4 T. cold unsalted butter, cut into 8 pieces, plus more for greasing the bowl
2 large eggs
1/2 C. milk

 

Place the 2 C. flour, yeast, salt, and sugar in a food processor and pulse to combine. Add the 4 T. butter and eggs and pulse 10 times until well combined. Add the milk and process until the ingredients come together, 30 seconds. The mixture will be very sticky—the texture should be somewhere between a batter and a dough. Lightly grease a large bowl with butter and place the mixture in it. Cover with plastic wrap or a damp towel, and let rise in a warm place until the dough has doubled in size, 3 hours. Scrape the dough onto a lightly floured surface, dust the top with flour, and use well-floured hands to shape it into a rough rectangle, about 6 inches wide and 3 inches long. Cut once down the length of the dough (don’t saw) to leave 2 sections about 3 inches by 9 inches. Cut each section into 3 equal parts, to make 6 squares about 3 inches on each side. Pat down the squares and stretch them slightly so that they’re about 5 inches on each side. Cover them with a damp towel and let rise in a warm place for an hour, or until they are slightly puffy. After an hour, the dough can  be used or frozen by wrapping in plastic and storing in a zip-top bag. Let frozen dough come to room temperature before using.  Note:  To make homemade buns, follow the above recipe, substituting an equal amount of buttermilk for the milk. Using buttermilk helps develop a tender crumb and gives the buns a bit of a sourdough-like tang When you’re ready to cook the buns, preheat the waffle iron on medium and brush the grid with the melted butter. Brush the flour off one square of dough, place it on the waffle iron, close the lid. and cook until light golden brown, 3 minutes.

WIW: Quick Pumpkin Custard

WIW: Quick Pumpkin Custard

WIW: Quick Pumpkin Custard

4 T. graham cracker crumbs, plus more for serving

2 T. all-purpose flour

1 tsp. cinnamon

1/2 tsp. ground ginger

Pinch grated nutmeg

1/4 tsp. salt

1/2 C. packed brown sugar

4 oz. cream cheese, room temperature

1 large egg

1/2 C. pumpkin puree (from one 15-oz. can)

Nonstick cooking spray

Whipped cream or vanilla ice cream, for serving

 

Preheat waffle iron. (If it has temperature adjustment, set it to medium.) In large bowl, thoroughly combine graham cracker crumbs, flour, cinnamon, ginger, nutmeg, salt, and brown sugar. Add cream cheese, egg and pumpkin and stir until well blended and smooth. Spray both sides of waffle iron with nonstick spray and place about 1/2 C. of batter onto each section of waffle iron. Cook until just starting to brown, about 3 minutes. The finished product will still be soft when done and will firm up slightly as it cools. Remove from waffle iron and repeat previous step with any remaining batter. Serve warm topped with whipped cream or vanilla ice cream, dusted with graham cracker crumbs.

WIW: Cheesy Leftover Mashed Potato Waffles

WIW: Cheesy Leftover Mashed Potato Waffles

WIW: Cheesy Leftover Mashed Potato Waffles

2 T. Vegetable Oil

2 ½ C. leftover Mashed Potatoes

½ C. AP Flour

¼ C. Buttermilk

3 T. Scallions, chopped

½ tsp. Baking Powder

2 Eggs

1 C. shredded Cheddar Cheese

¼ tsp. Baking Soda

 

Preheat the waffle baker and grease it with cooking spray. In large bowl, whisk together oil, buttermilk and eggs. Stir in the mashed potatoes, scallions and cheese until well combined. In a separate small bowl, whisk together the flour, baking powder and baking soda. Fold the flour mixture into the potato mixture until it’s well combined. Scoop 1/2 to 2/3 C. (depending on the size of your waffle baker) of the mixture into the prepared waffle baker, spreading it into an even layer. (The potato mixture will not spread or expand as much as a regular waffle, so it’s important to spread it in an even layer.) Close the lid and let the waffle bake until golden brown and the egg is cooked throughout. Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining potato mixture. Serve the potato waffles topped with sour cream and garnished with additional chopped scallions. Notes: All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the waffle batter looks too dry and isn’t holding together, add one more egg. If it looks too wet, add more flour, 1 T. at a time, until the mixture is cohesive. Do not lift up the waffle baker lid too soon or you’ll risk having the mixture separate and stick to the waffle baker. Allowing the waffle to cook through before opening the waffle baker ensures the waffle can be removed whole.

Confetti Waffles

Confetti Waffles

Confetti Waffles

 

2 C. Flour

½ C. Sugar

2 tsp. Baking Powder

½ tsp. Salt

2 Eggs

1 C. Milk

1/3 C. Canola Oil

2 tsp. Vanilla Extract

½ C. Rainbow Sprinkles

 

Spray grids of waffle iron with nonstick spray and preheat. In a large bowl, use wire whisk to combine dry ingredients (not sprinkles). In a second bowl, mix wet ingredients. Pour egg mixture into the dry ingredients and stir just to combine; batter will be slightly lumpy. Stir in sprinkles gently. Use a ladle to scoop and pour batter into grids, but do not overfill. Cover and cook 4-5 minutes. Repeat with remaining batter. Serve with fun toppings.