On the weekends I have been known to sometimes whip up pancakes or waffles for the kids instead of our typical dry cereal and bananas. My husband is a ritualistic cereal eater, but if I’ve gone to the trouble to make something special he’ll be a good sport and eat what I’ve made.
When I saw this recipe for savory waffles I added what I needed to my grocery list almost immediately and planned to make them the coming weekend. When I told Ben I was making waffles he was not expecting these to grace his plate. He was a little bothered by them at first but came around and admitted that he’d gladly eat them again as long as he had a heads up that they would not be a plain waffle.
I love the idea of a savory waffle topped with sweet syrup. In fact, I welcome any chance to have maple syrup and bacon or sausage mingle on my breakfast plate. If you are also someone who “accidentally” finds that your breakfast meat somehow becomes covered in syrup, then you are going to love these waffles.
The recipe comes from Fine Cooking. The only changes I made were to use regular breakfast sausage instead of the chicken-apple sausage, and a full cup of buttermilk. I also used fewer green onions. It calls for 6, but I found 2 to be just fine. I used a standard waffle iron with great results, but would love to see how these turn out in a Belgian waffle maker. Maybe I will have to go get one…
Be careful not to overfill your waffle iron! This is good advice to heed when making any type of waffle, and I almost always screw up. I under fill my first couple waffles and then overfill the next ones. Cleaning that mess up is no fun. One of these days I’ll learn my lesson, or measure my batter better.
I hope you make and enjoy these! Also, if you have a Belgian waffle maker let me know your thoughts. Is it worth having one? And if so, what brand do you like? Thanks!
There are some great food blogs out there, and with a mere 39 food blogs in my Feedly I know that I haven’t even scratched the surface. I keep discovering new ones and it’s so much fun to see the yummy and creative things people come up with and the amazing photos people take of their food! It’s both inspiring…and a little frustrating! Where do you find the time to make a meal in the middle of the day and photograph it so it looks beautiful?!
I came across Seasons and Suppers a few months ago and it never disappoints. The recipes always look and sound delicious. While some are totally approachable, others are those I plan to just drool over from afar rather than attempt myself. But this recipe for deep dish pizza was something I knew I had to try.
This pizza crust is crazy delicious and has a terrific chew thanks to the cornmeal. I didn’t make the pizza sauce from the original recipe, but plan to sometime! It seems simple and delicious. I used the sausage and bacon called for in the original recipe, but you could use any toppings (I guess they’re more like fillings in a pizza like this) that you like. Jennifer says to add a layer of pepperoni for a meatier pizza…genius.
I wouldn’t bake this ahead of time, it’s best right out of the oven, bu there are some things you can do to make dinnertime less stressful. Cook the bacon and the sausage and slice the cheese (if you need to) earlier in the day and store in the refrigerator. You can also do those things while the dough is rising.
I topped our slices of pizza with some fresh basil and a little extra parmesan. Paired with a green salad you have a dinner that won’t disappoint. Unless someone you’re serving doesn’t like pizza, in which case I’d reconsider your friendship…but not really…but maybe.
Check out Seasons and Suppers, you will not regret it. Thanks for the recipe, Jennifer!
Freshly grated Parmesan for topping, at least 1/2 cup, plus a little extra
Freshly chopped basil for garnish
Combine warm water, yeast and a pinch of sugar in a small bowl. Mix together then let sit for 5 minutes until it’s foamy.
Fit your stand mixer with the dough hook. Combine 1 cup of the flour with the cornmeal and sugar in the bowl of the mixer. Add in the yeast mixture and stir on low to combine. Stir in the oil. Add in remaining flour, 1/4 cup at a time, until dough holds together and pulls away from the sides of the bowl.
Oil a large bowl, then transfer the pizza dough to the bowl, cover with a clean towel and allow to rise for about an hour.
Preheat your oven to 425°F.
Grease a cast iron skillet with olive oil, then lightly dust with cornmeal.
Flour a clean work surface and dump out the pizza dough. Knead a little to bring it together in a nice ball. Then roll it out in a circle just larger than your skillet. Fit the dough into the bottom and up the sides of the skillet. Tuck excess dough underneath or trim it off.
Cover the bottom of the pizza with a layer of mozzarella cheese, but don’t use it all.
Layer the sausage and bacon next, followed by the rest of the mozzarella.
Pour the pizza sauce on top, then sprinkle with the parmesan cheese.
Bake the pizza, uncovered, for 30 minutes. After 30 minutes check the crust, if it is getting too dark, then cover the pizza with foil and bake for 5-10 minutes more.
Let cool for 10 minutes before slicing or removing from the skillet to a cutting board to slice.
Serve sprinkled with some fresh basil and extra parmesan.
This past few days I have been hearing a lot about Mardi Gras. I have seen many blog posts featuring Mardi Gras recipes like King Cake and Gumbo. The recipe websites that I frequent like allrecipes, epicurious and myrecipes also have little sections devoted to this day and time of year. Why not jump on the bandwagon?
I was feeling very ambitious as I began looking for recipes and was set on making a King Cake. Unfortunately, I didn’t think that I’d have time to make one after work unless I wanted to be up until the wee hours of the morning since the dough has to rise for about 2 hours. I should have made it anyway because with just two people, I had a much better chance of getting the baby and being Queen for a day!
I settled on jambalaya. Jambalaya is a Creole dish with Spanish and French influences. These cuisines were meant to be combined. I have only been to New Orleans once. I went with a couple friends in college the year before Katrina. We ate great food. There is something wonderful about the flavors and ingredients that they use that is just incredible. I wanted to go to Emeril’s Delmonico, but we were college students on a college students budget. We did eat beignets at Cafe du Monde and got powdered sugar all over ourselves as we drank chicory coffee. I loved every minute of that trip.
This dish is very simple and quick. There is no seafood in this jambalaya, but you could easily add shrimp to the mix during the last 5 minutes or so. I would decrease the sausage to 1 pound if you decided to add about 1/2 pound of shrimp. Another ingredient that is common in jambalaya is tomatoes. There are none here, but I will consider adding a can of chopped tomatoes with the juice next time I make this.
The flavors are great and not overpowering or too salty. I did not use the cloves because I thought I had some, but I was wrong. I am sure that would have been a great addition, but it was just fine without it. The moisture is just about perfect. I did add another 1/2 cup of chicken broth after about 20 minutes of cooking because it looked like it would be a bit dry.
1 ½ to 2 pounds kielbasa or other fully cooked smoked sausage, cut into 1/2-inch-thick slices
2 bay leaves
2 teaspoons chili powder
1 teaspoon dried thyme
3/4 teaspoon (or more) cayenne pepper
1/4 teaspoon ground cloves
3 cups long-grain white rice
6 ½ cups canned low-salt chicken broth
Heat oil in heavy large pot over high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch. Transfer chicken to platter.
Reduce heat to medium-high; add onion, bell peppers, parsley and garlic to pot. Sauté until onions are tender, about 5 minutes.
Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves; sauté until spices are fragrant and flavors blend, about 5 minutes. Add rice; stir to coat.
Pour broth over rice mixture in pot. Add chicken; press to submerge in liquid. Bring to boil.
Reduce heat to low, cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes. Remove bay leaves. Season with salt, pepper and more cayenne pepper, if desired. Serve hot.