Friday, November 28, 2014

Food Link Friday: Soup For You

Soup season is in full swing and there are so many fun new recipes to try!
Be sure to check these out!
Broccoli Cheese Soup
I've always been a sucker for broccoli cheese soup and this recipe looks like another good one to try!
Chicken Cordon Bleu Soup
This is one of the best ideas I've ever seen! The flavors of chicken cordon bleu in a soup?? Genius!
Copycat Olive Garden Zuppa Toscana
Who doesn't love Olive Garden's Zuppa Toscana?? This copycat looks amazing!
Philly Cheesesteak Stew
I love me a good Philly Cheesesteak so this stew is right up my alley.
Check out all that gooey cheese and that perfect bread bowl!
Slow Cooker Creamy Tomato Basil Tortellini Soup
This flavorful soup has been on my to-make list for weeks now! Hopefully I'll get around to making it soon!

For the Love of Food Link: Creamy White Bean Chili

Tuesday, November 25, 2014

Ham and Cheese Waffles

You all know by now that waffles are my go-to dinner and this is my all-time favorite recipe. But after a while, it's good to change up the pace. When I saw a recipe for these SAVORY waffles that involve my favorite dynamic duo, ham and cheese, I had to make them immediately.

And they did not disappoint.

They are crisp, chewy and have such a rich flavor. Ham and cheese in every bite? Now what's bad about that?
To make them into a meal, simply serve a fried egg over top. You can also serve these as a side of bread, which is genius! (Excuse the slightly massacred fried egg...perfect eggs are not my forte.)

Anyhow, these are a great addition to my waffle recipe collection and I will be making them frequently!

Ham and Cheddar Waffles
3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. table salt
3/4 cup shredded cheddar cheese
1/2 cup chopped deli ham
1 heaping Tbsp. thinly sliced green onions
1 cup buttermilk**
1/2 Tbsp. yellow mustard
1/3 cup vegetable oil
1 egg

**If you don’t have buttermilk, place 1 tablespoon white vinegar in a measuring cup and fill with milk until it reaches 1 cup. Let sit for a few minutes before using.

1. Whisk together flour, corn starch, baking powder, baking soda and salt. Add cheese, ham, and onions and lightly toss.
2. In a separate bowl whisk buttermilk, mustard, oil and egg. Add wet ingredients to dry and stir until everything is incorporated. Don’t over-mix. If you have time, allow to sit for 20-30 minutes before cooking, the waffles will be a bit fluffier. If you’re in a time crunch, go ahead and cook them.
3. Heat a waffle iron. Ladle batter into machine and cook according to your waffle iron’s instructions until just golden. All waffle irons will vary. 

4. Serve hot and fresh. To reheat, pop in toaster until heated through.

Monday, November 17, 2014

Soft and Chewy S'mores Cookies

Now we all know that everyone is obsessed with making s'mores desserts right now. S'mores cakes, s'mores pies, s'mores muddy buddies, s'mores ice cream, etc. You get the picture. While these are all very enticing to me, the one s'mores dessert that always sounds amazing are s'mores cookies.
I have seen recipe after recipe floating around the internet, but none of them ever enticed me as much as these bad boys did. And for good reason.
Not only did Averie from Averie Cooks find a way to incorporate actual graham crackers and chocolate into these s'mores cookies, she also found a way to make it so the cookies didn't turn into one globby marshmallow mess by using Mallow Bits. Genius!
I do have to warn you that these are as amazing as they look and you will not be able to control yourself from not only eating the raw dough (which I try not to do), but also eating 10 cookies in one sitting. They are THAT good! Totally reminiscent of an actual s'more with the gooey chocolate, marshmallow and added graham cracker crunch. These are dangerous people. DANGER-OUS! My husband came home, ate 4 without thinking about it, and then "hid" them on the top of of our cabinets. Ha!
So don't say I didn't warn you or recommend that you plan on sharing these with someone or you will quite possibly make yourself sick...and incredibly happy. ;)

*The dough does need to be chilled for at least 2 hours so be sure to plan ahead. I chilled mine overnight and they worked out great.

Soft and Chewy S’mores Cookies
Slightly Adapted from Averie Cooks
Yields: 25-30 cookies
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 tsp. vanilla extract
1 3/4 cups all-purpose flour
2 tsp. cornstarch
1 tsp. baking soda
pinch salt, optional and to taste
1 cup coarsely chopped graham crackers, about 4 full-size cracker sheets
1 cup semi-sweet chocolate chips
1 1/4 cups Mallow Bits (Found next to the hot chocolate)

1. In a stand mixer, combine butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
3. Add the graham crackers, chocolate chips, marshmallows and beat momentarily to incorporate, less than 1 minute, or fold in by hand.
4. Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds. Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap and refrigerate for at least 2 hours, or up to 5 days, before baking. Warm dough will make cookies flat and thin.
5. Preheat oven to 350 degrees F, line a baking sheet with a Silpat or spray with cooking spray. Allow mounds to sit at room temperature for 10 minutes and then place 12 mounds at a time on prepared baking sheet.
6. Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.


*Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.

Friday, November 14, 2014

Food Link Friday: Thanksgiving Menu

I thought it would be a fun idea to link up a some tasty recipes for a quick Thanksgiving Menu.
Hope it helps with your meal planning!
Spinach and Artichoke Stuffed Mushrooms
Need a fun appetizer? These look and sound incredible! A definite must-try!
Green Bean Casserole Cups
I am loving this twist on such a classic Thanksgiving side. Who's with me?!
Loaded Sweet Potato Casserole
This may not be the healthiest way to eat sweet potatoes but it might be the best way!
Slow Cooker Turkey with No-Fuss Gravy
I love the idea of this no-fuss bird and gravy. Doesn't that turkey look mouth-watering?
The Great Pumpkin Pie Recipe
And let's end with some classic pumpkin pie. Isn't it beautiful?? Sally is a baking guru so I would love to try this recipe out!

For the Love of Food Link: Sweet and Spicy Cranberry Cream Cheese Dip

Wednesday, November 12, 2014

Crunchy Taco Hamburger Rice

I made this months ago and am barely getting around to posting the recipe, but it's a good one. This is one of those easy to throw together, tastes great and crowd-pleasing type of recipes. With only a few ingredients and short directions, you're sure to love it!
This dish is not only total comfort food, but you can switch up the flavor with all sorts of toppings. And you know how much I love toppings!

Crunchy Taco Hamburger Rice
1 lb. lean ground beef
1/2 small onion chopped
1 recipe *homemade taco seasoning or 1 taco seasoning packet
1/2 cup salsa
1-3/4 cup chicken broth
1 cup long grain white rice
1 cup shredded sharp cheddar cheese
Toppings: crushed tortilla chips, salsa, sliced avocado, sour cream

*Homemade Taco Seasoning
2-1/2 tsp. chili powder
3/4 tsp. cumin
1/4 tsp. salt
1/4 tsp. paprika
1/4 tsp. pepper
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. red pepper flakes
1/8 tsp. oregano

1. Brown ground beef with onion in a large skillet over medium-high heat. Drain, then return to the skillet. Add taco seasoning, salsa, and chicken broth, then bring to a boil.

2. Add rice, then place a lid on top and reduce heat to medium-low. Simmer for 15-20 minutes or until rice is tender then remove from heat and stir in cheddar cheese until melted. Place lid back on the skillet then let sit for 5 minutes before serving with toppings.