My 2nd Favorite Breakfast! Yum!

This just happens to be what I had for dinner two nights ago. Pecan filled waffles made on my new Cuisinart 5 in 1 griddle that I had to buy to replace to replace my G. Foreman griddle that had gotten severely damaged when moved into the house last July. I had been starving for waffles ever since we moved in but could not find a proper replacement for my machine. I really loved the versatility of my G. F. grill but the newer ones?? Well, bottom line is I hated the painted looking colors and thought they might be hard to maintain since one does use oil of one kind or another when cooking on it, So, I finally decided to choose the stainless steel finish on the Cuisinart brand, as well as the vesatility of being able to select different temperatures to cook with as well. In conclusion? My new Cuisinart cooks at higher temps so my food gets done quicker. I haven't tried it yet but, I believe it will make a mean grilled panini! I am a happy camper! Oh! This post was supposed to be about the waffles! Right!

So for the first time I used the pancake mix from Red Mill in an effort to find a replacement for the best pancake mix ever I used but could never find again. You must add fresh ingredients to this mix for a pretty good waffle I must say. I almost always add pecans to my waffles or pancakes for an extra layer of complete yumminess! I use frozen chopped strawberries, thawed to a mushy consistency, then I add fresh sliced strawberries to top each waffle. And last but not least of all the crowning jewel of real whipped cream. Yum! and Yum! Wouldn't this make a picture perfect Valentine's Day Breakfast/Brunch?

To sum it all up? I luv my new replacement griddle and I luv being able to have these delicious waffles again! Now? Up to the treadmill!

Super Big Hugz! Eat like you mean it!

Julie

Comments

Pasta Venture Update...

I have actually slowed down just enough to pay attention just a bit to my blogs. So, I thought I'd try to update those interested on my last post on this blog about learning to make pasta! I had high, high hopes that we would have been completely moved in and more settled than we now are, but we are not. We still have more stuff to move and then I have to unpack it, set it up, etc. You know the rest! On top of all of the moving trauma, my stove has just gotten hooked up to the gas! The vent hood is still not properly installed and I still do not have a backsplash to keep the grease and spattering off of the painted wall. So! Unfortunately my pasta making experience will have to wait a bit longer. Booooo! The holidays are approaching quickly so it looks like I am going to have to light a few fires under some folks! How ever, in the mean time, if I happen to ever get my kitchen and pantry in working order so that I can focus on cooking once again, very soon I hope, I will be addin

A Warm Spring Supper

Dinner is finally in the oven to cook for about 45 minutes and I am finally getting to sit on the back porch on this totally warm evening. "Deep breath." Tonight I have made barbecued country style pork ribs with a side of parsley and herb roasted potatoes. Smells delicious! Before I put the ribs in the covered stoneware baker I seasoned them with greek seasoning and browned them on both sides in olive oil on the stove top. Then I put them in the covered stoneware baker and poured the juice from the pot over top of them. I sliced up a large, sweet onion and covered the ribs with them and then sprinkled on some 21 salute spice mix. I mixed up a concoction of two barbecue sauces, chili sauce, and a little chipolte spice and poured it over the top. I have it baking in a 385 degree oven. For the potatoes: I simply peeeled and quartered medium sized potatoes, washed and dried them and placed them in a size appropiate bowl. I drizzled olive oil all over them, added salt and pepper

Awesome, Delicious, Maple Brussel Sprouts. Amazing!

Yummm-i-licious! I think best describes this savory, sweet side dish of _________? Well I'll tell you what, you try this and then give me one word that you think describes it! I have always liked brussel sprouts even as a kid, cooked in salted water with butter from the freezer case but it has only been about a couple months since I bought and prepared my very first "fresh", never frozen, brussel sprouts! I could not believe the difference! Oh my yumminess! Sooo much better! So for those who may not be big on brussels, they have a deep pungient flavor. The kind of flavor that needs a little sweetness added to, kind of like collards. So, I began experimenting. I made my first batch and they were really good. On my next batch I thought I would add in some cauliflower since I do like cooked cauliflower, but that was a real mistake. I added this took away that and Long story short I ended up with what I think is a perfectly imperfect BS concoction! Below is the recipe for you

Scraps From My Kitchen Table

Search This Blog