The Best Belgium Waffles

People! The holidays are just on the horizon and that means we can indulge a bit on the sweets and decadent breakfasts. Who am I kidding? We make these monthly.

These waffles are a family favorite. They freeze really well and can be popped in the toaster for a quick weekday breakfast. You can serve it with fried chicken or cheesy toppings to make it savory.

The trick to making the best waffles is the waffle maker and mix. You can get both at Williams Sonoma. The waffle maker is an investment. Well, shoot so is the mix but it’s sooooo worth it. The waffle maker is the All Clad 2 waffle maker. It’s great and consistent. The mod is the gluten free or regular Willams Sonoma Bellgem Waffle Mix.

Go out and splurge on this set for yourself, your kids or someone who has those little humans running around their house. It’s a great gift.

Notes: I heat the waffle maker to 4. I add an extra tablespoon of butter to the mix (and always let it sit 15mins before cooking). I use a 1/3cup mix for each waffle. I freeze them flat in the freezer and then bag them (otherwise they bend in funny shapes and won’t fit In the toaster).

Happy Waffle Wiggles!!

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Eggs in a Spinach Nest

Make this! Make it just for yourself or make it for a family gathering. It is so delicious and comforting and simple and lovely. It says “spring time” on your plate and delivers sunshine to your belly. 

  
Eggs in a Spinach Nest (adapted slightly from Smitten Kitchen)

• 12 eggs

• 2 lbs fresh spinach

• 1 lb crimini mushrooms, sliced

• 8 roasted garlic cloves in oil

• 1 shallot, sliced thin

• 4 TBSP unsalted butter

• 1 cup heavy cream

• a pinch of salt

• 1/4 cup grated parmesean 

Add a bit of olive oil to a large frying pan. Heat and add half of your spinach and wilt, about 30 seconds. Add the rest of your spinach and wilt again.  Drain in a colander and cool under cold running water. Squeeze out as much liquid as possible. Then chop.

Melt butter over medium-low heat in frying pan and cook shallots and mushrooms until soft. Stir in cream, salt, and chopped spinach. Remove from heat and place in 9×13 baking dish. Stir in parmesean.  (You can cover and put this in the fridge to cook the next morning or go ahead to the next step if you’re eating it today.)

Make 12 wells in the spinach/mushroom mixture. You’ll crack each egg into each well. 

Straight from SmittenKitchen: When you’re ready to bake the dish, or about 30 minutes before serving, put oven rack in upper third of oven and heat oven to 450°F. Crack an egg into each well. Bake until whites are firm and yolks are still runny. Takes anywhere from 15 to 40 minutes. The range is long due to different ovens and baking vessels. It’s better to have to check more often than to let them overcook.

[Cooking note: It is nearly impossible to get all 12 eggs to cook evenly. The ones in the center will be more runny; at the edges, they’ll be more firm. But don’t fret. I’ve found that almost all people have an egg preference (more runny vs. more firm) and each egg manages to find the right home. Just ask people their preference as you serve them.]

Remove dish from oven, sprinkle with additional salt and pepper, plus grated Parmesan. Serve immediately.

Everyone loved this one!!

Gluten-free Breakfast

I think the worst thing about trying to be gluten-free is breakfast options. I was a pastry every day girl. Now? Well, now it takes a bit more effort. But in truth, it’s delicious. Like cold cuts, pickles and hard boiled eggs. Or yogurt with granola and chocolate sprinkles. But this has to be my favorite concoction. It’s a little like chiliquiles and huevos rancheros. It’s super satisfying both in taste and texture and is so darn delicious even my gluten-full family members love it!   

 Gluten-free Cal-Mex Breakfast

  • 1 corn tortilla
  • 1 egg, fried
  • 1 slice of bacon, fried and chopped
  • 1/2 cup pinto beans, heated
  • 1/2 zucchini sliced and cooked with a bit of cumin and olive oil
  • 1/2 avocado, sliced
  • A dollop of salsa
  • Chopped cilantro

Tear apart the corn tortilla and put on the bottom of a plate. Add beans then bacon then zucchini. Top with your fried egg then salsa and avocado and cilantro. 

Enjoy!!

 

Pho – the easy peasey non-authentic but hecka good kind

i have been cooking a ton lately and was looking through pics realizing that I haven’t been archiving some major successes. 

The deluge of recipes are coming. 

This one is perfect for this time of year. It’s freshness matches the first blushes of spring but the warm broth and hearty meat keep you cozy on our still cold nights. And it’s a perfect weeknight dinner that the whole family will enjoy – especially the kids because it’s all about making it your own. 

Pho

* 1 1/2 box of beef broth (or 6 cups of beef bone broth if you’ve got some in your freezer)

* 1/2 lb of rib eye or strip or any other easily sliced beef (bonus if you can get your butcher to thinly slice it for you)

* 2 limes

* 2 TBSP fish sauce

* 2 TBSP soy sauce, plus more on the table for garnish

* jalapeño sliced

* bean sprouts

* basil leaves

* cilantro

* sriracha

* 1 package of thin rice noodles

Being the broth to a boil. Add the noodles and cook according to the packaged instructions. Add the fish sauce, soy and squeeze of lime to taste. Turn off the heat and add the meat. The meat will cook in the hot soup. 

Assemble all the other ingredients on your table and serve the soup in bowls. 

Slurp and enjoy. 

  

Mom’s Pancit

This turned out so good that my Filippino husband said it tastes just like Mom’s. So, of course I had to post it. 

If it’s your birthday or new year, it’s tradition to eat long noodles for a long life. And if you’ve been to any Filippino family gatherings, pancit is a staple. 

  
It’s one of those dishes that tastes so good and comforting and is amazing as leftovers. Omit the baby shrimp if you have any allergies. 

Mom’s Pancit

* 1 boneless skinless chicken breast cut on the bias in bite sized pieces

* 2 celery sticks, sliced

* 2 carrots, julienned 

* a handful of green beans, ends trimmed and cut in half

* 1/2 head of cabbage, chopped

* 1 small onion, sliced

* 3 cloves garlic, minced

* 1 package of rice noodle

* 1 box of chicken broth (or homemade) 3 cups

* soy sauce

* salt and pepper

* lemon

Sauté garlic, onion until fragrant. Add chicken and veggies (carrots, celery, green beans, cabbage) and cook until just tender. 

You can use a separate pan or remove the veggies and chicken and add the stock. Boil then cook the noodles in chicken stock until just tender. Drain. Then add soy sauce, salt, pepper to taste.  Then mix it all together gently so you don’t break your noodles.

Add baby shrimp if you like. Serve with lemon wedges. 

Eat for days. 

Mom’s Pancit

This turned out so good that my Filippino husband said it tastes just like Mom’s. So, of course I had to post it. 

If it’s your birthday or new year, it’s tradition to eat long noodles for a long life. And if you’ve been to any Filippino family gatherings, pancit is a staple. 

  
It’s one of those dishes that tastes so good and comforting and is amazing as leftovers. Omit the baby shrimp if you have any allergies. 

Mom’s Pancit

* 1 boneless skinless chicken breast cut on the bias in bite sized pieces

* 2 celery sticks, sliced

* 2 carrots, julienned 

* a handful of green beans, ends trimmed and cut in half

* 1/2 head of cabbage, chopped

* 1 small onion, sliced

* 3 cloves garlic, minced

* 1 package of rice noodle

* 1 box of chicken broth (or homemade) 3 cups

* soy sauce

* salt and pepper

* lemon

Sauté garlic, onion until fragrant. Add chicken and veggies (carrots, celery, green beans, cabbage) and cook until just tender. 

You can use a separate pan or remove the veggies and chicken and add the stock. Boil then cook the noodles in chicken stock until just tender. Drain. Then add soy sauce, salt, pepper to taste.  Then mix it all together gently so you don’t break your noodles.

Add baby shrimp if you like. Serve with lemon wedges. 

Eat for days.