Breakfast or Brunch: Orange Eggnog Waffles

Tender on the inside and crispy on the outside.  These waffles are laced with citrus and eggnog.  One bite and your taste buds will explode!

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There is something about waffles that screams "lazy" Sunday mornings.

Today is all about the perfect waffle for a Sunday brunch of lazy Sunday breakfast.  I have found a wonderful flavor profile for you and these are sure to become your favorite waffles because of it!

ORANGE EGGNOG WAFFLES

These waffles would be great when you have that leftover eggnog from the holidays.  However, I happened to see that my store is still selling eggnog in February, so I grabbed a carton specifically to use in recipes.

Decadent creamy eggnog gets brightened up with the flavor of bright orange citrus.  It's the perfect combination and gives this waffle a little something extra that makes you say "Wow!".  These waffles are tender and fluffy on the inside and crispy on the outside!

Grab some eggnog today and serve these at your next brunch.  They are perfect with warmed syrup, fruit, or just a sprinkling of powdered sugar.  I made our batch into small baby waffles served along our other menu items for a brunch with friends.  They came out super cute, and really tasty.  The perfect treat on a Sunday morning!

Enjoy!





Orange Eggnog Waffles


2 eggs
2 cups flour
1 3/4 cups eggnog
1/2 cup canola oil
1 tablespoon sugar
4 teaspoons baking powder
1/4 teaspoon salt
zest of one orange

Preheat waffle iron.

In a large bowl, whisk eggs until fluffy. Add flour, eggnog, vegetable oil, sugar, baking powder, salt and orange zest.  Stir just until moistened.

Spray the heated waffle iron with non-stick cooking spray. Pour batter onto hot waffle iron. Cook until golden brown.

Remove from waffle iron and keep warm.  Continue making waffles until batter is gone.  Serve with warm syrup, powdered sugar, fruit and whipped cream, or a dollop of yogurt.

Tip:  Flash freeze any leftovers, then store in a freezer bag up to 3 months.  To reheat, place frozen waffle in the toaster. Toast until thawed and heated through.

Orzo with Sweet Potato and Ginger

Adding vegetables to your diet is a great way to keep healthy, and this meatless dish will win you over with it's bold satisfying flavors!

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I have the perfect "Meatless Monday" dish for you.  It's a wonderful vegetarian, and vegan dish that can be a main course or a side dish.  It's filled with vegetables, spices, and a bit of pasta for a treat you won't be able to resist!

I just love orzo.  Those plump, chewy grains that look so much like rice but are actually tender pieces of pasta.  I surely don't use it as often as I'd like, which seems silly when you know how fast it cooks up.  The orzo in this dish gives you a wonder base for all the caramelized vegetables and flavors combined with it.

ORZO WITH SWEET POTATO AND GINGER

Let's take onions, garlic, mushrooms, and sweet potatoes, caramelize them up all in one large skillet, then throw in some flavor boosters and some cooked orzo  — sauteing until you’re left with a sinfully delicious dish of pasta and vegetables.

We build the flavor in the skillet in stages and what is left is a treasure to behold!

This is also a very satisfying dish to eat. There’s no meat, but still hearty enough to satisfy a whole crowd of dedicated meat-eaters.

Enjoy!





Orzo with Sweet Potato and Ginger


Serves

4 as a main dish, 6 as a side dish

8 ounces orzo pasta
Canola oil
1 large sweet potato, peeled and diced
1 medium onion, finely diced
4 cloves garlic, minced
1 tablespoon peeled and grated fresh ginger
8 ounces baby bella mushrooms, sliced
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
Freshly ground black pepper

Italian flat leaf parsley, chopped

Heat a large pot of water to boiling and salt it generously. Cook the orzo until barely al dente, about 6 to 7 minutes. Drain and toss with a generous drizzle of oil so that the grains of orzo are lightly coated with oil; set aside.

Heat a large skillet over high heat. Drizzle in a little canola and heat until very hot. Add the sweet potatoes and arrange them in a single layer. Cook over high heat until they begin to caramelize and turn brown, about 4 minutes. Flip the sweet potatoes and cook for 3 minutes more.

Turn the heat down to medium and push the sweet potatoes up in a pile against one side of the pan. Add the onions to the center of the pan and season lightly with salt. Cook, stirring occasionally, until the onions are beginning to turn brown. Add the garlic and ginger and stir them into the onions. Push the onions off to the side of the pan, next to the sweet potatoes, where they will continue to caramelize.

Add the mushrooms to the hot center of the pan and cook for 4 minutes without turning them. Stir the mushrooms and cook for 4 minutes. At this point everything should be getting well-cooked; the onions should be quite dark brown and the garlic should be golden and soft. The potatoes should be softening.

Whisk together the vinegar, soy sauce, and 2 tablespoons of oil. Pour this into the pan with the vegetables and mix everything together, scraping the bottom as you go. Cook for 3 minutes.

Turn the heat up to high. Add the orzo gradually, shaking in a cup at a time, and stirring and scraping constantly. Cook, letting the orzo get browned on the bottom of the pan, then scraping it up, for about 5 minutes.

Remove from the heat, sprinkle with parsley, and season as needed. Serve hot.

adapted from: the kitchn

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Valentine's Day Dinner Date: Skillet Pizza for Two

Delicious cheesy pizza just for two is so much better than takeout, and it's doable on a weeknight!

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Since Valentine's Day falls on a Friday this year why not stay in and have a quiet date night?  That's what we are planning to do and I have the perfect dinner in mind:  Pizza! 


We've eaten a lot of Friday night pizzas so it's only fitting that we make Skillet Pizza for Two at home together.  This pizza is really easy and super quick which is perfect for a weeknight.

Make this two ways:  

• No-yeast dough (recipe below) 
• Store bought pizza dough

Did I mention the secret ingredient in the no-yeast dough is beer? Yes, beer creates a wonderful pizza dough.  So choose your dough, then choose your toppings.

Simple classic pizza toppings such as 4 cheese, that's what we used here, allows the crust to really shine.  So why not cozy up this holiday with your loved one and share a homemade pizza, just for two!

Enjoy!

 Skillet Pizza for Two

 Serves 2

Ingredients:

1 cup flour
1/2 tsp baking powder

1/2 tsp sugar

1/2 tsp salt

1/3 cup beer

1 Tablespoon olive oil + more for the skillet

1/2 - 1 cup pizza sauce

1/4 cup shredded mozzarella cheese

1/4 cup finely grated Parmesan cheese
1/4 cup fontina cheese
1 oz goat cheese, crumbled

Directions: 

Preheat oven to 500 degrees.

Combine flour, baking powder, sugar, and salt in food processor.  With processor running, slowly add beer and and 1 tablespoon of olive oil.  Process until the dough pulls away from sides and forms a shaggy ball, about 1 minute.

Using floured hands, form dough into a tight ball and cover loosely with plastic wrap; let rest for 10 minutes.

On a lightly floured surface, divide dough in half. Roll one half into a 10 inch round.  The other half may be placed in the freezer for another use.

Heat 3 tablespoons of olive oil in a large ovenproof nonstick skillet over medium heat, Transfer dough to the skillet and cook, poking holes with a fork on any bubbles that form, until bottom is a deep golden brown and crisp, 3 – 4 minutes.  Flip dough and add the pizza sauce and the cheese mixture. 

Place the skillet in the oven and bake for 7-10 minutes until crust is browned and cheese is golden.  

Remove pizza from the oven and the skillet and place on a cutting board.  Slice into wedges and serve.

Valentine's Day Breakfast: Cinnamon Rolls for Two

A small batch of piping hot cinnamon rolls bursting with all that cinnamony goodness and slathered with a sweet gooey icing is all you need for a sweet Valentine's Day breakfast!  And because these are no-yeast cinnamon rolls these bake up in no time.

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Valentine's Day is coming quick and I love to cherish my man with a little something special for breakfast.  Something like these Valentine's Day Pancakes or these Raspberry Sour Cream Muffins. Today we are going back to an old comfy classic of Cinnamon Rolls.  Who doesn't love a hot cinnamon roll bursting with cinnamon and sugar and topped with a sweet gooey glaze?  Oh man,  I love the smell of cinnamon in the morning!   

Now I grew up with mom making cinnamon rolls using this no-yeast technique and they are done in a pinch and decadent and tasty!  These are the quick way to make cinnamon rolls when you don't have a lot of time but still want a comforting pastry for breakfast!  

I searched high and low for my mom's recipe and came up empty handed.  So I adapted one from a favorite blog (Dessert for Two) that makes small batches of everything, and these are just perfect. 

What better treat to make the love of your life than a breakfast of piping hot cinnamon rolls!  Plus, they are super cute, and you make them in your muffin tin.  Winner!

Enjoy!




Cinnamon Rolls for Two

yield: 4 rolls

Ingredients:
3/4 cup all-purpose flour
2 tablespoon granulated sugar, divided 
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons milk
1 teaspoon vinegar
4 tablespoons butter, melted, divided 
3 tablespoons light brown sugar
1 teaspoon cinnamon

Glaze:

2 heaping tablespoons powdered sugar

1 teaspoon milk

Directions:

Preheat the oven to 375, and spray 4 cups in a muffin pan with cooking spray.

In a medium bowl, combine the flour, 1 tablespoon of the sugar, baking powder, baking soda, and salt.  In a small measuring cup, combine the milk, vinegar, and 2 tablespoons of the melted butter.

Add the wet ingredients to the dry, and stir until a soft dough forms.  Flour a counter or board and dump the dough out onto the board.  Pat the dough into a 6" long rectangle.  Pour the remaining butter on top of the dough covering the entire surface.

In a small bowl, combine the brown sugar, cinnamon, and remaining 1 tablespoon of granulated sugar. Sprinkle over the melted butter.  Roll the dough into a log starting with the long side. Roll away from you. When you get to the end of the dough, pinch the entire seam shut.

Cut the dough into 4 equal pieces, and place them cut side up in the greased muffin tins.  Bake for 14-16 minutes until golden brown.  

Meanwhile, in a small bowl add powdered sugar and milk and stir together until a nice glaze forms.  Check check to see if it drizzles easily.  If not add a tiny bit of milk until you reach your desired consistency.  

Remove cinnamon rolls from the oven and drizzle with glaze.  Serve warm.

Skillet Meal: Mediterranean Style Sauteed Chicken and Zucchini

This easy Mediterranean style skillet dish of bold flavored chicken and vegetables comes together in under 30 minutes!

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Anyone on the Mediterranean diet?  Well I have the perfect dish for you.  Even if you are not on this diet but love the flavors of the Mediterranean you can't go wrong with this bold flavored skillet dish!

I hate doing dishes so when I can get my hands on a good skillet dish I'm all over it!  I love cooking with chicken because it is packed with protein and cooks quickly.  I use it in this dish along with fresh vegetables, spices, and herbs to create a flavor packed Mediterranean style dish in under 30 minutes.  The technique you will be using here is similar to a stir fry.  

First up is cooking the spiced up chicken pieces, removing them and then cooking up the vegetables.  Adding more spice so the whole dish gets packed with flavor.  Adding back the chicken and their juices and then finishing up the dish with some lemon juice, fresh tomatoes, and some basil.  Quick and simple is the name of the game here tonight.

This uses great Mediterranean spices such as oregano, coriander, cumin, and paprika.  They lend great bold flavor to both the chicken and the vegetables.  I also threw in some chickpeas for added protein and texture.  This dish is loaded with fresh ingredients so you can't go wrong.  And if anything cooks in under 30 minutes and tastes fantastic, that's a winner in my book.

Enjoy! 


Mediterranean Style Sauteed Chicken and Zucchini

serves 4

1 ½ tbsp dry oregano
1 tsp ground cumin
1 tsp ground coriander
½ tsp sweet paprika
1 lb boneless skinless chicken breasts, cut into bite sized cubes
olive oil
½ medium red onion, thinly sliced
5 garlic cloves, minced and divided
1 bell pepper, sliced into sticks
2 zucchini, halved length-wise, sliced into ½ moons
1 cup chickpeas (from a 14 oz can, drained and rinsed)
1 ½ cups cherry tomatoes, halved
Kosher salt and pepper
1 large lemon
5-6 basil leaves, rough chopped

In a small bowl mix the first four spices together well.  Sprinkle 2 teaspoons of the spice mixture over the chicken pieces, coating well.  Set the rest of the spice mixture aside for the vegetables.

In a large skillet heat a couple of tablespoons of olive oil over medium high heat until hot.  Add the chicken and cook about 5 minutes until pieces are browned and cooked through.  Stir often.  Remove chicken to a plates and set aside.

Add another tablespoon of olive oil to the skillet and add the onion and garlic.  Cook for several minutes, stirring frequently until the onion has soften.  Don't let the garlic burn.  Add the bell pepper, zucchini, and chickpeas and the remainder of the spice mixture, stirring to combine.  Cook about 7-8 minutes until the vegetables have browned and are starting to soften but are still crisp.  

Return the chicken and any accumulated juices back to the skillet.  Add the tomatoes, season with salt and pepper, and add the juice of one lemon.  Stir until combined and everything is heated through.  Top with the fresh basil, then serve.