Waffles and Berry Syrup

I’ve never tried my hand at waffles simply because we didn’t have a waffle-maker. This weekend, I borrowed one from my sister and we’ve had them several times since. The recipe I used is based on one from The Joy of Cooking and is very easy. For the berry syrup, I cooked down some frozen blackberries and raspberries in a bit of sugar until thickened. Enjoy!

Waffles
1 3/4 cup all-purpose flour
1 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup butter, melted
1 1/2 cups buttermilk
3 eggs
1 tsp. vanilla
Berry Syrup

1. Combine flour and next 4 ingredients. In a separate bowl, combine butter and next 3 ingredients. Gradually stir butter mixture into dry ingredients just until combined.
2. Cook in a lightly greased waffle-maker until crisp and golden brown.

Berry Syrup:
2 cups frozen blackberries and raspberries
1/4 cup sugar
2 Tbsp. water

1. Combine ingredients in a saucepan. Cook, stirring often, until sugar dissolves and mixture thickens. Serve with waffles.

Greek-Style Chicken

The inspiration for tonight’s dinner came from this tilapia dish that Andy loves. In addition to the tomatoes and olives, I decided to add white beans to give the dish a creamy taste and texture. I used chicken tenders because they cook quickly, but chicken breasts would work equally as well. Our side dish was risotto, but grits are another option. Enjoy!

Greek-Style Chicken
1 onion, halved and cut into slices
2 garlic cloves, minced
Olive oil
2 Tbsp. balsamic vinegar
Greek seasoning
1 lb. chicken tenders
1 Tbsp. dried oregano
1/4 tsp. crushed red pepper
1 (14.5-oz.) can diced tomatoes
1/4 cup pitted kalamata olives
1 (15-oz.) can cannellini or Great Northern beans
Salt and black pepper to taste

1. Sauté onion and garlic in hot oil in a large skillet for 5 minutes; stir in balsamic vinegar. Season chicken with Greek seasoning; place in skillet. Cook 3 to 4 minutes on each side or until chicken begins to brown. Stir in oregano and next 4 ingredients. Cover and simmer 20 minutes or until chicken is done. Season with salt and pepper to taste.

Cranberry-Almond Pancakes

1 1/2 cups all-purpose flour
3 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup dried cranberries
1/4 sliced almonds1 1/2 cups buttermilk
3 Tbsp. butter, melted
2 eggs, lightly beaten
1/2 tsp. vanilla extract
Syrup

1. Combine flour and next 6 ingredients in a mixing bowl. In another bowl, combine buttermilk and next 3 ingredients. Gradually add wet ingredients to dry ingredients, stirring just until combined.
2. Scoop 1/4-cupfuls of batter onto a hot grill pan or griddle. Cook until bubbles form on surface and edges look dry. Turn over pancakes and cook 2 minutes. Serve warm with warm syrup.

Blueberry-White Chocolate Chip Blondies

These cookies are some of the most popular that I make, probably because of the unusual combination of flavors. I decided that those same tastes would make tasty blondies—the inspiration for this recipe. The addition of lemon zest adds depth of flavor and freshness. Enjoy!

Blueberry-White Chocolate Chip Blondies
1 cup butter, softened
1 1/2 cups granulated sugar
2 eggs
2 tsp. vanilla extract

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt

Zest from 1 lemon
1 bag white chocolate chips

1 cup dried blueberries

1. Beat butter and sugar until light and fluffy. Add eggs, one at a time, beating until blended after each addition. Add in vanilla. Combine flour and next 3 ingredients; gradually add to butter mixture. Add in white chocolate chips and blueberries.
2. Line a 13- x 9-inch baking dish with parchment paper, and pread the batter into the prepared pan.

3. Bake at 350° for 30 minutes. Cool completely in the pan, and cut into bars.

Apple Cake With Caramel Cream Cheese Frosting

This recipe was inspired by a delicious cake passed down from one of my grandmother’s aunt. I love apple in desserts and this is one of my favorites. It’s been years since I’ve made it but definitely won’t wait so long in the future. The frosting is a variation of the one I use for these cupcakes. Caramel and apples are a classic combination. Enjoy!

Apple Cake With Caramel Cream Cheese Frosting
1 1/2 cups vegetable oil
1 cup granulated sugar
1 cup brown sugar
3 eggs
2 tsp. vanilla extract
3 cups all-purpose flour
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
3 apples, cut into cubes
1 cup chopped pecans
Caramel Cream Cheese Frosting

1. Beat oil and sugars with mixer. Add in eggs, 1 at a time, beating until blended after each addition. Add in vanilla. Combine flour and next 3 ingredients; gradually add to sugar mixture, beating until blended. Add in apples and pecans. Pour batter into a lightly greased half-sheet pan or a 13- x 9-inch baking pan.
2. Bake at 350° for 30 minutes or until done. (Note: If baked in a 13- x 9-inch pan, it will take longer.) Cool completely; spread with frosting.

Caramel Cream Cheese Frosting:

15 caramels

3 Tbsp. milk
1 (8-oz.) block cream cheese, softened
1/2 cup butter, softened
1 (16-oz.) box powdered sugar
3 tsp. milk

1. Unwrap caramels, and place in a microwave-safe bowl. Stir in 3 Tbsp. milk. Microwave on HIGH for 90 seconds, stirring at 30-second intervals, or until melted.
2. Beat cream cheese and butter with a mixer until fluffy. Beat in powdered sugar and caramel mixture; add in up to additional 3 tsp. milk, 1 tsp. at a time, if needed to achieve spreading consistency.

White Bean Hummus, plus a variation

At some point this week, I was watching the Food Network and saw Giada making a really easy hummus using cannellini beans and roasted eggplant. There are always white beans in my pantry and my friend Jamie’s parents had just given me an eggplant from their FL garden. The first time I made the hummus, I forgot the eggplant, a worthy mistake. It was delicious! I tried it again with the roasted eggplant. Both are winners and would be great as an appetizer or sandwich spread. Enjoy!

White Bean Hummus

1 can cannellini beans, drained

1 garlic clove, peeled
Salt and pepper

Juice from 1 lemon

2 tsp. dried oregano
Olive oil

1. Place beans, garlic, lemon juice, oregano, salt, and pepper in the bowl of a food processor. Process until mixture is smooth; add about 2 Tbsp. olive oil to bean mixture with processor running. Season with salt and pepper to taste, if needed.

Roasted Eggplant-White Bean Hummus

It takes extra time to prep eggplant, but it’s necessary to remove the bitter flavor.

1 eggplant, cut into thick slices

Salt

1 can cannellini beans, drained

1 garlic clove, peeled

Pepper

Juice from 1 lemon

2 tsp. dried oregano

Olive oil

1. Arrange eggplant slices on paper towels, and sprinkle with salt. Let stand 15 minutes; turn over, and sprinkle other side with salt. Let stand 15 minutes. Rinse eggplant slices, and pat dry. Cut slices into chunks. Arrange eggplant on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper.

2. Bake at 400° for 15 to 20 minutes or until softened and caramelized. Allow to cool slightly.

3. Place roasted eggplant, beans, garlic, lemon juice, oregano, salt, and pepper in the bowl of a food processor. Process until mixture is smooth; add about 2 Tbsp. olive oil to bean mixture with processor running. Season with salt and pepper to taste, if needed.

Black Beans and Rice

My inspiration for this meal was red beans and rice. Andy and I love black beans, and this seemed like a new way to enjoy them. I made risotto to serve with the beans, because I had arborio rice on hand, but you could make brown rice, white rice, or whatever kind you prefer. The flavor combination features spicy, smoky, and sweet. We’ll definitely have this again! (Bonus: The dish was equally as good for lunch the next day.) Enjoy!

Black Beans and Rice
1 onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 garlic cloves, chopped
Olive oil
2 tsp. cumin
2 tsp. chile powder
1 Tbsp. chopped fresh or 1 tsp. dried cilantro
1/4 tsp. crushed red pepper flakes
Salt and pepper
3/4 lb. smoked sausage, cut into slices (I used Conecuh brand.)
2 (15-oz.) cans black beans
1 (14.5-oz.) can fire-roasted tomatoes
1/2 cup orange juice
Risotto

1. Sauté onion and next 3 ingredients in hot oil for 10 minutes or until vegetables begin to soften. Stir in cumin and next 3 ingredients; season with salt and pepper. Stir in sausage, and cook until sausage begins to brown. Stir in black beans, tomatoes, and orange juice. Cook for 15 minutes or until mixture is thickened. Serve with risotto.

Bacon-and-Swiss Dip

I always forget about this dip, which is a shame because it’s so easy and tastes so good! My mother-in-law made it at Christmas and so it’s now back in my repetoire. It is similar to blue cheese-bacon dip but appeals to a broader audience. Serve the dip with pita chips, bagel chips, tortilla chips, and/or baguette slices. Enjoy!

Bacon-and-Swiss Dip
10 bacon slices, chopped
2 (8-oz.) blocks cream cheese, softened
4 green onions, minced
2 Tbsp. milk
2 cups shredded Swiss cheese
Salt and pepper

1. Cook bacon slices until crisp; drain. Combine cream cheese and next 3 ingredients. Stir in bacon, and season with salt and pepper to taste. Spoon into a lightly greased small baking dish.
2. Bake at 350° for 20 minutes or until bubbly. Serve immediately.