Wednesday, June 15, 2011

Favorite Waffles

Dallin's mom shared this recipe with us a couple months ago, and it has become our favorite waffle recipe ever. We love breakfast for dinner, so it hits our menu once a week. We had these last night. Dallin doubled the recipe so he could have them this morning before he went to work.


1 cup buttermilk
2 egg yolks
1 tsp vanilla
1/4 cup butter, melted and cooled
1 cup flour
1 tsp baking soda
1 tsp baking powder
1 Tbsp sugar
1/4 tsp salt
1/4 tsp cinnamon
2 egg whites

Preheat waffle iron. In a large mixing bowl, whisk together the buttermilk, egg yolks, vanilla, and butter until thoroughly combined. In a separate mixing bowl, combine the flour, baking soda, baking powder, sugar, salt, and cinnamon. Stir into buttermilk mixture.

In another bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter.

Wednesday, June 1, 2011

Baked Chicken & Potatoes Italiano

This recipe is courtesy of The Food Nanny. I like it because it's super simple, and there aren't too many ingredients. It's also healthy!

Baked Chicken & Potatoes Italiano

6 medium russet potatoes (about 2lbs), quartered lengthwise. (Peeling optional)
1 large white onion, thickly sliced
Olive or Canola Oil
6 chicken thighs
6 chicken drumsticks
2 Tbsp fresh rosemary leaves, or 2 tsp dried
Kosher Salt
Freshly ground black pepper

1. Preheat oven to 400 degrees.
2. Place the potato & onion pieces in a sheet pan or other large baking pan. Drizzle 2 Tbsp of the oil over them & stir to coat.
3. Remove the skin from the chicken pieces if desired. Rub oil over the chicken and place in pan between the potatoes & onions. Sprinkle w/ rosemary, salt, & pepper.

4. Bake for 30 minutes. Turn the potatoes & continue baking until the chicken is cooked through and the vegetables are tender, 15 to 25 more minutes. Transfer to large platter & serve immediately.