Buttermilk Belgian Waffles

Because I leave every morning at 6:15 a.m., I promised my six-year old son I would fix him waffles today. I went to grab my waffle iron out and then remembered it had broken!  All I had was my belgian waffle iron that I got as a wedding gift 18 years ago.  I had buttermilk sitting in the fridge that I needed to use up, so I decided...what the heck, I’d make some buttermilk belgian waffles.  They were yum!  I’m not a huge syrup fan, unless it’s the buttermilk caramel syrup, but what I DO absolutely LOVE on my pancakes and waffles is homemade sweetened whipping cream and fresh fruit.  I didn’t have any berries in my fridge this morning, so I improvised with my freezer jam.  I told myself this morning that I was going to have a healthy breakfast to make up for all the “bad” I ate this week, but seriously, let’s get real.  This looked too good to not eat.  So, I did....

Ingredients:
2 cups flour
1/2 tsp. salt
2 TBSP. sugar
1 1/2 tsp. baking soda
1 3/4 cups buttermilk
2 eggs, separated
4 TBSP butter, melted
1/2 tsp. vanilla

Directions:  Mix the egg yolks, buttermilk and butter in a bowl.  Beat the egg whites until soft peaks form.  In a bowl, add all the dry ingredients and then pour in the buttermilk, egg mixture.  Mix it until combined.  Then, gently fold in the egg whites.  Pour onto a greased hot griddle until lightly brown.  Serve immediately.

Black Beans and Rice

Tonight I decided to go with a meatless meal.  I do have to say, my kids looked at it and said “THIS is what we are having for dinner?”  With absolute confidence, I said “Yep!”.  I thought it tasted really good, although I do have to say, I think pork would taste really good mixed in with it too.  Wrapping it up in a corn tortilla would be tasty as well.  However, for a slimmed down, healthy version, this was a great meal.  I also used brown rice.  Just a warning about the brown rice though...it takes an hour to cook and you need extra chicken broth.  I’m writing the recipe for white rice, so adjust your recipe accordingly if you are going to do the brown.  I loved the avocados on top.  A definite must in my opinion.

Ingredients:
Olive oil, for browning
1 large onion, diced
1 TBSP. garlic
1 cup white rice
2 cups chicken broth
2 cans black beans
1 can corn
3 fresh tomatoes, diced
1 can green chilies (I used fire roasted)
1/4 tsp. cayenne
2 tsp. cumin
2 tsp. turmeric
1 tsp. garlic powder
Salt, to taste
Fresh cilantro, to taste

In a frying pan, saute the onion and garlic until crisp tender.  Add the rice and saute until lightly browned.  Add the chicken broth and spices and bring to a boil.  Cover and let simmer until tender.  Add beans, tomatoes, green chilies and cilantro.  Toss and serve.

Honey Mustard Grilled Chicken

These were SO yummy slow cooked over charcoal briquettes tonight.  Yum!

Ingredients:
2/3 cup dijon mustard
1/2 cup honey
4 TBSP. mayo
2 tsp. steak sauce
6 boneless, skinless chicken breasts

Marinate the chicken in half the sauce and reserve the other half for basting.  Sear, and then cook over indirect heat until done.

Rice Pilaf

A light, mild flavored rice that goes with just about anything!  I love the wild rice or brown rice blend, but you can do it with any kind of rice.  

1 1/4 cups rice
1 cup water
1/4 cup dried onions
1 tsp. salt
1 can (14 oz.) chicken broth
Frozen peas and carrots
Pepper to taste

Directions:
Brown the rice in a little olive oil until lightly browned.  Add 1 cup water, salt, dried onions and chicken broth.  Bring to a boil and cover with a lid.  Then turn down to a simmer and simmer on low until almost done.  Add frozen vegetables.  Serve.

Banana Cream Pie

I love a good Banana Cream Pie.  This one is great because it is super easy, yet more rich and creamy than just using a box of banana pudding!  

Ingredients:
Graham Cracker Crust
1 small box, instant banana cream pudding
1 cup milk
1/2 can sweetened condensed milk
1 pint whipping cream, separated
1/3 cup powdered sugar
1 tsp. vanilla
4-5 bananas

Graham Cracker Crust:
2 cups graham crackers
8 TBSP. melted butter
1/4 cup sugar

Directions:
Whip together the pudding, milk and sweetened condensed milk.  Put in the fridge.  Make your graham cracker crust by melting the butter and mixing it in with the graham cracker crumbs and sugar.  Press on the bottom of a pie tin.  Next, whip 1 cup of the whipping cream until stiff peaks form.  Fold into the pudding mixture.  Slice bananas and stir into the mixture and pour into the crust.  Mix the remaining 1 cup whipping cream with 1/3 cup powdered sugar and 1 tsp. vanilla.  Garnish the top of the pie with whipping cream and bananas.  Refrigerate until ready to serve.