Tuesday, May 29, 2012


I have never been a huge fan of pancakes, but I have always had a soft spot for waffles. On Sunday mornings at work, we regularly have a pot luck style breakfast. It almost always includes waffles. Since I was in charge of the waffle batter last week, this is what I brought. I was confident it would go over well, and it definitely did. My husband also happens to love this version of the waffle. We have eaten it many times and I am sure we will many more times.

Side note: I am sure these would go well with syrup as well, but I am not a syrup type of girl. I much prefer my waffles with fruit and whip cream.

Side note #2: this recipe doesn't make very many waffles, so if you are feeding more than 2 or 3 it will definitely need to be doubled.


3/4 cup flour
1/4 cup cornstarch
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tbsp sugar
1/2 cup milk
1/2 cup buttermilk (or 1/2 cup milk + 1/2 tbsp vinegar, let sit 5 minutes)
1/3 cup vegetable oil
1 large egg, lightly beaten
3/4 tsp vanilla

In a medium bowl, combine flour, cornstarch, baking powder, baking soda, salt, and sugar. Whisk together to blend. In another mixing bowl, combine the milk, buttermilk, oil, egg, and vanilla. Add the dry ingredients to the bowl with the wet ingreidnets and whisk just until incorporated and few lumps remain. Set aside to rest for 30 minutes.

Preheat a waffle iron. Fill and cook according to manufacturer's directions.

Source: slightly adapted from Annie's Eats

Saturday, May 26, 2012

Scalloped Hasselback Potatoes

I honestly have no idea where I got this recipe from. I know it appeared sometime last year, but it's source remains unknown. I would love to give credit where credit is due because this is definitely a yummy way to prepare a potato. I do know this: if you google scalloped hasselback potatoes a plethora of recipes will show up so I am certainly not the only who has that opinion. After giving these a try, I think you will agree. 


2 potatoes
2 tbsp butter, thinly sliced
2 inch piece of parmesan cheese, thinly sliced
Garlic powder
Kosher salt
Olive Oil
1/4 cup heavy cream
1/4 cup cheddar cheese blend

Preheat oven to 400 degrees.

Thinly slice potatoes without cutting all the way through (a helpful hint: place potato on a wooden spoon and then slice - the shape of the spoon allows for easy cutting without cutting clear through). Alternate thinly sliced butter and cheese in between the potato slices. Season with garlic powder and kosher salt. Drizzle the potato with olive oil. Bake for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes and top with cheddar cheese. Bake for another 10-12 minutes. Remove and enjoy!

Thursday, May 24, 2012

Coconut Curry

One of my favorite flavors is curry. I think I was 21 or 22 the first time I tried curry and I have been in love ever since. Usually I avoid making things curry related for a couple reasons: 1) Hunter makes a Japanese curry that is delightful and 2) I am afraid that I won't be able to do it justice.
When I saw this recipe though, I knew it was a go also for a couple reasons: 1) I am trying to make some sort of seafood every couple weeks or so and this included shrimp 2) I love curry.
I am not a shrimp lover. I like the flavor but not enough to overcome the texture. Originally I debated breaking it up into two batches one with chicken and one with shrimp, but in the end, I just put them both in one because I was too lazy to make and do the dishes for separate batches. It worked out well - Hunter got his seafood fix and shrimp are easy enough to pick out and put on his plate to not even bother me. I have no doubt that this recipe would be delightful with just shrimp or just chicken so I'll leave that up to you to decide!

Yield: 4-6 servings

Coconut or canola oil
1 green onion, thinly sliced
1 garlic clove, minced
1-2 tbsp curry powder, depending on how strong you like it
1 medium potato, diced
2 1/2 cups coconut milk (if using canned variety, one 6-8 oz can plus one can of milk will do the trick)
8 oz shrimp, peeled and deveined (or 1 chicken breast)
1 medium tomato
1 tbsp tomato paste
1 tbsp honey
1-2 tsp chili powder, or to taste
3/4 cup frozen peas
1 can water chesnuts
salt and pepper to taste

In a large pan, heat oil and add curry powder. Cook for about 2 minutes. Stir in garlic and green onion and cook for another minute. Mix in the potatoes, then stir in coconut milk. Add shrimp, tomatoes, tomato paste, honey, and chili powder. Cover and simmer for about 30 minutes, stirring occasionally. Add frozen peas and water chesnuts and cook for a few more minutes. Season with salt and pepper to taste. Serve over rice.

Source: adapted from Wishful Chef

Monday, May 21, 2012

Chicken Enchiladas

I have a love hate relationship with enchiladas - or used to at least. I love to eat them, but up until this point had hated to make them. I could not for the life of me find a recipe that satisfied my enchilada needs. One day, after I swore off ever trying to make them again, Hunter called his dad and asked him to email me his recipe. It took me a few months to work up the courage to try again, but I am glad I did because it turned out successful!

Although it isn't the most photogenic food item I have ever made, they sure were tasty - and not just mush like everything else I had tried up to this point.

The good news: I will be making these again. And you should make them too.


2 chicken breasts
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp paprika
1/4 cup plus 1 tbsp canola oil
2 cans green chili enchilada sauce
2 cans evaporated milk
1 onion, diced
1 small can of green chilis
12 corn tortillas
2-3 cups grated Mexican cheese (cheddar or any variation of would work)
1 small can black olives
Green onion and sour cream to garnish

Turn the oven to 350 degrees. Lightly spray or butter a 9x13 pan. Mix together flour, salt, pepper, garlic powder, and paprika in a small bowl. Cut the chicken into small cubes and coat in the flour mixture and fry in a the canola oil. Set aside.

Combine the diced onion and the chilis in a small bowl.

Combine the enchilada sauce and evaporated milk in a large bowl.

Heat 1/4 cup of canola oil in a large frying pan. Fry the corn tortillas one at a time, a few seconds on each side. Before they get hard, take them out of the frying pan and put in the enchilada sauce/milk mixture to cool (this is easiest to do in sets of 4). Take one cooked tortilla out of the mixture and put a large spoonful of the onion/chili mixture, a few pieces of chicken, some olives, and some cheese on it and roll it up, placing it seam side down in the baking dish. Repeat with the rest of the tortillas, until all 12 are completed. Pour the remaining enchilada sauce/milk mixture over the top. Cover with the rest of the cheese. Bake for at least 30 minutes, until they are bubbly and the cheese on top is completely melted and starting to brown.

Garnish with green onions and sour cream and enjoy!

Source: Paddock Family Recipe

Saturday, May 19, 2012

Chocolate Cranberry Coconut Granola

Anyone who knows me knows of my love for breakfast. Rare is the day that I don't eat something shortly after I wake up. For the longest time the sole contributor to my breakfast menu was cereal. There were only two things that would make me go to the store when I wasn't already planning on it - milk and cereal. Over the last few months though, I have ventured out and tried new things. So much so, in fact, that I don't remember the last time I ate cereal for breakfast. And, an even bigger shocker, I am sad when that is my only option.

One thing that I have grown to love is yogurt and granola. For a while I bought plain granola and ate it with various flavors of Yoplait, but then I saw this post on Annie's Eats and knew that I would have to eventually try it. Try it (and tweak it a bit to my liking) I did and from that point on I have eaten it with plain or vanilla yogurt. I am planning on branching out and trying new kinds of granola as well to mix it up a bit.

Healthy: check.
Easy: check.
Yummy: double check.

Yield: about 14 cups

2 cups shredded coconut
2/3 cup walnuts, chopped
2/3 cup almonds, chopped
6 cups rolled oats
6 tbsp coconut oil
1 cup honey
1/4 cup ground flax seed (optional - I opted not to use it)
1/2 tsp cinnamon
1/2 tsp salt
2 cups dried cranberries
8 oz. bittersweet chocolate, coarsely chopped

Preheat the oven to 325 degrees and line a baking sheet with parchment paper. Melt the coconut oil in a small pan and set aside. Place a large skillet over medium heat. Add the coconut to the skillet in an even layer and cook, stirring frequently until lightly browned and toasted. Transfer to a bowl and return the pan to the heat, adding the chopped walnuts and almonds. Cook, stirring occasionally until lightly browned. Stir in the oats and melted coconut oil and continue cooking until the oats are lightly toasted, about 3 minutes.

Transfer the oat mixture to a large bowl and stir in the honey, ground flax seed (if you opt to use it), cinnamon, and salt. Spread out onto the prepared baking sheet in an even layer. Bake, stirring every few minutes about 15 minutes, until the granola is light golden brown.

Stir in the toasted coconut and dried cherries. Press the granola into a thick slab and allow to cool to room temperature. Break the dried and cooled granola into small clusters and mix in the chopped chocolate. Store in an airtight container.

Source: adapted from Annie's Eats

Saturday, May 12, 2012

Potato Rolls

Do you ever have a recipe that just works perfectly? One where every step of the way looks exactly like the directions say and there are no problems? Well, that happened for me with this recipe. Not that I normally struggle, but truth be told I just wing it a lot of the time and hope for the best. This method normally works just fine, but it was cool to get exactly what I was looking for every step of the way. 

And these rolls were tasty. They also used up the last potato that was sitting in my cupboard. I found this recipe at just the right time. 

If you are in need of a dinner roll, hit these babies up. You won't be disappointed (at least I wasn't!).

Yield: 12-16 rolls

1 Potato (I have made them using both a russet and a golden potato, they both worked fine)
1/3 cup butter, softened
2 tbsp sugar
1 tbsp honey
1/2 tsp salt
1 egg
1/2 cup milk, warmed
1 1/8 tsp yeast
1/4 cup reserved potato water, still barely warm, with 1 tsp sugar added to it
2 1/2-3 cups flour

Boil the potato until tender. Drain the cooking water, reserving 1/4 cup for later use. Mash the potato and measure out 1/2 cup. Let the potato cool to room temperature. 

Combine the yeast with the potato water and allow it to dissolve and swell (about 5 minutes). In a large bowl, mix together the mashed potato, butter, sugar, honey, salt, and egg. Add the warm milk to the potato water/yeast mixture then add all to large bowl and mix until incorporated. Add the flour 1/2 cup at a time until a soft dough forms. Knead for about 5 minutes (dough hook on stand mixer, or by hand are both acceptable), adding more flour if necessary to achieve a soft dough that is slightly tacky but not sticky. Transfer the dough to a slightly oiled bowl, turning once to coat. Cover with plastic wrap and allow to double in size, about 60-90 minutes.

Turn the dough out on a lightly floured surface and punch down. Separate into 16 pieces (or whatever looks most feasible with your dough) and shape into rolls. Place on a prepared baking sheet about 1 1/2 inches apart. Cover with a kitchen towel and let the dough rise again until the rolls have grown into each other, about 30-45 minutes. 

Preheat the oven to 400 degrees, bake for 12 minutes until golden.

Source: slightly adapted from Annie's Eats, originally from The Boastful Baker