Happy Waffle Day: Mint Chocolate Chip Waffles

Hi everyone! Sorry for the late post but I was reading some of my favorite blogs today and I noticed several people paid homage to National Waffle Day. There is a day for everything! Since I love waffles so much, I decided to partake in this special day.

I had some mint left over from my Mint Aioli recipe I posted last week so I decided to make mint chocolate chip waffles.

The only thing I had to work out was how to mix real mint into waffle batter. I decided to mix the mint, vanilla extract and milk in my ninja. The ninja did the trick, cutting the mint into tiny indistinguishable pieces.

I thought it came out great. It had a real mint flavor that was perfect for dinner time. It was actually a beautiful green color until I mixed in the chocolate chips. Check out my recipe below and have a happy waffle day!

Waffle Ingredients:

• 2 cups flour

• 1/4 cup honey

• 1 tbsp plus 1 tsp baking powder

• 1 tbsp cocoa powder

• 1/2 tsp salt

• 1 3/4 cups milk

• 1/3 cup butter melted

• 2 large eggs

• 2 tsp vanilla extract

• 1/2 tsp apple cider vinegar

• 1/4 cup of mint

• 1/4 cup semi-sweet chocolate chips

Waffle Directions:

1. Whisk the flour, baking powder, cocoa and salt in a large bowl.

2. Take the mint, 3/4 cup of milk and vanilla extract and place it in a blender. Blend until you can no longer see the mint. Set aside.

3. In another bowl, whisk the remaining milk, melted butter, eggs, vanilla, honey, mint mixture, chocolate chips and vinegar.

4. Make a well in the dry ingredients and pour the wet ingredients in. Wisk until barely smooth.

5. Heat your waffle iron according to the manufacturers instructions. Spray the waffle iron with cooking spray and then pour batter into the center of the waffle iron. Let it cook until crispy.

Saint Patrick’s Day Chicken and Waffles

Today my good friend and I were chatting while hungry (very dangerous). We were discussing the best food trucks in town. I told her about this barbecue truck I liked and she told me about a new chicken and waffle food truck she liked. She described the most heavenly chicken and red velvet walnut waffles. I was really hungry by the end of our conversation so I asked her where I could find this truck. She said the truck posted its whereabouts on instagram. I am so bad at technology and directions that I decided it was better to make my own at home. Definitely faster than looking for the truck. Instead of making red velvet, I thought it would be cool to make them green in honor of Saint Patrick’s Day.

First I got my party wings and tossed them in a flour, salt and pepper ziplock bag. Next, I laid the wings on a lightly greased baking pan and sprayed them with some olive oil. I put the wings in the oven for 25 minutes at 375 degrees. I turned them and let them cook another 20 minutes. I waited until they were brown and crispy.

While the wings were cooking, I made the waffles. I didn’t have a lot of green food coloring so I hoped what I had would be enough.

After the waffles were done, I pulled the wings out of the oven and put the two items together. They were perfect. My family loved the festive meal. My daughter thought we were doing a Seuss themed dinner and wanted green eggs to go with her waffles.

Waffle Ingredients:

• 2 cups flour

• 1/4 cup honey

• 1 tbsp plus 1 tsp baking powder

• 1 tbsp cocoa powder

• 1/2 tsp salt

• 1 3/4 cups milk

• 1/3 cup butter melted

• 2 large eggs

• 2 tsp vanilla extract

• 1/2 tsp apple cider vinegar

• 2 tbsp green food coloring

Waffle Directions:

1. Whisk the flour, sugar, baking powder, cocoa and salt in a large bowl. In another bowl, whisk the milk, melted butter, eggs, vanilla, honey, food coloring and vinegar. Make a well in the flour mixture and pour the milk mixture in. Wisk until barely smooth.

2. Heat your waffle iron according to the manufacturers instructions. Spray the waffle iron with cooking spray and then pour batter into the center of the waffle iron. Let it cook until crispy and GREEN.

Wings Ingredients:

• 1-2 lbs of chicken wings

• 1 cup flour

• salt and pepper

• olive oil cooking spray

Wings Directions:

1. Preheat oven to 375 degrees.

2. After cleaning wings, dry them well with paper towels. Dryer wings are more crispy.

3. Combine flour, salt and pepper in a plastic bag. When thoroughly mixed, add wings. Shake well.

4. Line a large baking sheet with foil and spray with olive oil just slightly.

5. Add wings to the pan and spray with olive oil cooking spray.

6. Bake for 25 minutes and turn.

7. Bake for another 15 to 20 minutes or until crispy and done.

Watch this quick video for more:

Dinner Strategies Meal Plan 3: Italian Sausage Dinners

Today I am sharing last weeks meal plan if anyone is interested. I have three great dinner ideas! I hope these posts make it easier for you to get dinner on the table! And don’t feel like you have to make every single recipe…usually their is plenty left over for the next day. These meal plans are meant to be a guide! Feel free to change the plans up to meet your needs!

The meal theme for this week is Italian Sausage.  I made the following:

Italian Sausage and Feta Calzone

Stuffed Zucchini Boats

Italian Sausage and Tortellini Soup

Just click the link to see view the ingredients and directions.

Here is the grocery list.  I tried to pick three very different recipes with similar ingredients to cut down on waste.  I also use a lot of cabinet staples to cut down on the grocery bill.  Let me know what you think.

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Dinner Strategies Meal Plan 2: Chicken Dinners

 

Today I am sharing last weeks meal plan if anyone is interested. I have three great dinner ideas! I hope these posts make it easier for you to get dinner on the table! And don’t feel like you have to make every single recipe…usually their is plenty left over for the next day. These meal plans are meant to be a guide! Feel free to change the plans up to meet your needs!

The meal theme for this week is chicken.  I made the following:

Slow Cooker Chicken and Avocado Soup

Chicken Corn Chowder with Corn Bread Waffles

Pineapple Chicken and Rice

Just click the link to see view the ingredients and directions.

 

Here is the grocery list.  I tried to pick three very different recipes with similar ingredients to cut down on waste.  I also use a lot of cabinet staples to cut down on the grocery bill.  Let me know what you think.

Presentation1

 

Valentine Dinner Surprise

Happy Valentine’s Day! Now that my girls are old enough I decided to teach them to appreciate this special day. We started off by making cards for class. Found some cool card seedlings that grow if planted. She will have a ball passing them out. And I hope parents will appreciate the non-candy gift.

Next, we made Valentine’s Day breakfast smoothies. I’m not sure why but my kiddos don’t have huge sweet tooth’s – unlike me. So instead of baking something sweet, we made smoothies together. Smoothies are so easy with a Ninja. The kiddos couldn’t wait to eat the heart shaped strawberries.

Finally they opened Valentine’s Day gifts after dinner. I think this will be our Valentine’s Day traditions from now on.

Strawberry Nutella Smoothie

Ingredients:

• 1 whole banana

• 3-5 fresh strawberries

• ½ cup of milk

• ¼ cup of crushed ice

• 1 tablespoon of cocoa powder

• 1 tablespoon of Nutella

Instructions:

1 Add banana, strawberries, crushed ice, Nutella, cocoa powder and milk to blender.

2 Blend until smooth.

3 Top with a strawberry and enjoy!

Slow Cooker Chicken and Avocado Soup

I am back to cooking with chicken this week and I finally get to share one of my favorite slow cooker recipes. This chicken soup has everything.  It has cheese, avocado and even home made tortilla strips – it’s amazing. Slow cooker meals are my favorite because you can get everything ready in the morning, go to work and then come home to a fabulous dinner. Of course I always start by chopping my veggies but this can be done the night before. After I get my ingredients together, I dump everything in the crockpot, literally.

I normally set my slow cooker to the lowest setting so that it is just finishing when I get home.

Sometimes slow cooker meals can be bland but not this one. The cheese helps this dish out a lot. When I made the tortilla strips, I added a little cinnamon sugar on the kids’ strips. This usually helps with any fuss that may occur. This meal did take a long time to cook but you won’t even notice – Yeah Crockpots!  And this was enough to repeat.  I just cut up more avocados, cilantro, and tortillas for easy “no fuss” leftovers. By the way, there are a few ingredients that are totally optional but will take this soup to the next level.  Try it and let me know what you think.

Ingredients:

2 – 2.5 lb. boneless/skinless chicken thighs

4 c. chicken broth

3 celery stalks, sliced

3 carrots, chopped

1 onion, chopped

3 cloves garlic, chopped

1 tbsp. ground cumin

1 tbsp. ground coriander

salt and pepper, to taste

2 15 oz. cans white beans, drained

8 oz. shredded cheese, any light cheddar

2 tbsp. lime juice

1 avocado, sliced

cilantro leaves, optional

sour cream, optional

2 -3 Tortillas (corn or flour), cut into strips

Directions

1 Add chicken, broth, celery, carrots, peppers, onion, garlic, cumin, coriander, beans, salt, and pepper to slow cooker. Cover and cook on low 4 to 6 hours.

2 With a knife and fork, shred chicken in the slow-cooker.

3 Add cheese, lime juice and 1/4 teaspoon salt to slow cooker.  Stir until cheese melts and soup thickens.

4 Baked Tortilla Strips: Preheat oven to 425 degrees F. Slice the tortillas to desired size. Arrange in single layer on large baking sheet. Spray lightly with nonstick cooking spray and add a pinch of cumin, salt, and pepper. Bake 4 to 5 minutes until desired crispness is achieved.

5 Spoon into bowls and serve topped with cheese, avocado and tortilla strips. Sprinkle cilantro and a dollop of sour cream, if desired.

Check out my videos on Youtube!

Stuffed Peppers with Turkey and Mozzarella

So this is day three of my turkey recipes. Today I stuffed peppers with cheese and turkey – how can you go wrong. I halved the ground turkey I cooked yesterday and put it in the fridge for this recipe. I always try to ensure a smooth transition into cooking when I get home from work.

So my favorite thing about stuffed peppers is when I bite into a super crispy bell pepper.  In order to get them crispy you have to go the extra mile and blanch. It takes a bit more time but it is so worth it.

This is a super easy recipe that everyone should enjoy. If the kids don’t like it, I just add a ton of cheese until they can’t see any veggies. They almost forget that they are eating healthy stuff.

Ingredients:

1 tbsp. extra-virgin olive oil

1 lb ground turkey

1 tsp. Italian seasoning

salt and pepper to taste

1/2 cup diced tomatoes

2 1/2 c. shredded mozzarella, divided

3/4 c. ricotta

1/3 c. shredded fresh basil, plus more for garnish

2 cloves garlic, minced

4 bell peppers, halved

Balsamic glaze, for drizzling

DIRECTIONS:

1. In large pot, fill peppers with water (to prevent floating), and fill pot around peppers with water until peppers are fully covered.

2. Cover pot and bring to a rolling boil on high heat. Bring the temperature down to medium-low and let peppers hard simmer for three minutes, or until tender.

3. Using slotted spoon, transfer peppers to ice water to cool. Place in baking dish for stuffing later.

4. Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add turkey and season with Italian seasoning, salt and pepper. Cook until turkey is no longer pink. Set aside.

5. In a large bowl, stir together tomatoes, cooked turkey, 1 1/2 cups mozzarella, ricotta, basil, and garlic and season with more salt and pepper.

6. Stuff tomato mixture into peppers and sprinkle tops with remaining 1 cup mozzarella. Pour water into baking dish (to help the peppers steam) and cover with foil.

7.  Bake until peppers are tender and cheese is melty, about 25 minutes.

8.  Garnish with more basil, drizzle with balsamic glaze, and serve.