Let’s talk about breakfast for dinner. It could be one of my favorite types of meals, but instead of doing the usual cereal/oatmeal/eggs, I decided to make savory waffles, fried eggs and pan-roasted chicken for dinner the other night. The waffles were SO good, honestly better than I thought they were going to be. They are filled with herbs and cheddar cheese and then topped with a fried egg.
This recipe uses what felt like a lot of pots and pans in the kitchen, and required some time management (frying eggs and making waffles at the same time isn’t as easy as it seems), but the end result is totally worth it. I made all of my waffles before I fried my eggs. I made them and then popped them in a 200 degree oven, so they stayed warm while I used up all of the batter.
Gluten-Free Cheddar Herb Waffles
- 2 1/2 cups gluten-free baking flour (if you don’t need to be gluten free, use regular all purpose flour)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp active dry yeast
- 6 eggs, divided
- 1 1/2 cups lowfat milk
- 1 1/2 cups warm water
- 1/2 tsp honey
- 2 1/2 tbsp vegetable oil
- 1 cup packed, grated sharp cheddar
- 1/4 cup finely chopped fresh herbs (such as thyme, chives and basil), plus more chives for garnish
- 1 teaspoon olive oil
- In a bowl, combine flour, baking soda, baking powder, salt and yeast. Make a well; add two eggs, milk, water, honey and oil. Whisk until smooth. Stir in cheddar and herbs. Set aside until batter is doubled in volume and bubbly, about 10 minutes. Cook according to waffle iron instructions.
- Place a medium frying pan on the stove. Heat the pan on high heat for at least 30 seconds and then add your olive oil. Make sure to coat the bottom of pan. Crack eggs into pan. Let the eggs sit and cook for 2-4 minutes. They are done when the whites are cooked through and the edges begin to turn up. (I like to pop mine in a 350 degree oven for 2 minutes at the end to make the eggs more like over-medium, but if the oven isn’t on that can be a pain).
- Divide one waffle into four servings and arrange on plates. Top each with an egg. Garnish with chives.
This is one of those OMG-this-is-the-best-weeknight-dinner-ever sort of meals. These peppers and the stuffing were SO delicious and tasty that I ate one every day for lunch and dinner for the three days after making them. And if you aren’t a fan of peppers, make the stuffing alone and eat it with some fried eggs (like I did). Trust me, it is GOOD.
If you don’t feel like making your own semi-homeamde pasta sauce, feel free to skip step 2 (where you blend fresh basil and garlic with tomato sauce and instead use whatever pasta sauce you have on hand). I made 7 peppers (whatever fit in the baking dish), and still had the filling left over (which is great). There is no real science to filling them or how many you can fit, just use up as much as you can (keep it as easy as possible for you!).
- 6 cloves garlic
- 1/2 cup fresh basil leaves
- 1 1/2 cups chunky tomato sauce, divided
- 1 tablespoon dried oregano
- 1 tablespoon italian seasoning
- 2 teaspoons olive oil
- 1 medium yellow onion, diced
- 1 pound lean ground turkey breast
- 1 (15 oz) can great northern beans, drained and rinsed
- 3 cups fresh baby spinach
- 1 cup cooked brown (or white/wild/any type) rice
- Freshly ground black pepper, to taste
- 6 -8 medium to large green bell peppers
- 4 oz fresh mozzarella cheese, sliced
- Preheat oven to 350 degrees F.
- In a blender or food processor, add 1 1/4 cups tomato sauce, garlic cloves and basil. Blend on high 1-2 minutes until smooth. Set aside. (This step is optional, use pasta sauce if need be!)
- Heat olive oil in a large 10 inch skillet or frying pan over medium high heat. Add diced onions, cook until translucent, 3-5 minutes. Add turkey, breaking up the meat as you stir. Cook for 4-6 minutes or until turkey is cooked and no longer pink. Stir in tomato sauce from the blender, along with oregano, Italian seasoning and spinach. Simmer uncovered on medium low heat for 10-15 minutes; stirring every few minutes. After it is done cooking, stir in beans and rice. Taste, add salt and pepper and adjust seasonings as necessary.
- While the turkey and sauce is cooking you can prepare the peppers: Cut off the tops of the peppers and remove the ribs and seeds. Rinse out extra seeds and place each pepper next to each other in a greased 2 quart baking dish.
- Fill each pepper with turkey mixture to the top. Add an extra spoonful of remaining tomato sauce on top each pepper with a little mozzarella cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake 10-15 minutes longer or until peppers are tender. Makes 6-8 peppers!
- (Peppers can be frozen and baked at a later date. Same thing with the filling: prep ahead and freeze if necessary!).
Hi friends! Sorry for the unexpected Spring Break I took! In the last two weeks, I spent every other day on a plane (Nashville a few times, and Hawaii for a little family vacation) and hardly have had time to eat! Although I did make time to make this White Chicken Chili last weekend while I was home and loved it. Super easy to make (you can substitute shredded rotisserie chicken if you don’t feel like baking your own), and can sit on the stovetop while you whip up some biscuits to go with it :).
I served this chili with biscuits (sort of a mix between these Buttermilk Biscuits and these Feta and Chive ones).
White Chicken Chili
- 2 (14.5-ounce) cans Great Northern beans
- 4 uncooked chicken breasts
- Kosher salt and freshly ground black pepper
- 1 tablespoon canola oil
- 1 medium jalapeno pepper, minced
- 1 medium poblano peppers, chopped
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ancho chili powder
- 5 cups low-sodium chicken broth
- 2 limes, juiced, plus lime wedges, for serving
- 1 rotisserie chicken, skin removed and meat shredded
- 1/4 cup chopped cilantro leaves
- Sour cream or Grek yogurt, for topping
- Tortilla chips, coarsely crushed, for topping
- Avocado, for topping
- Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
- Preheat oven to 350 degrees. Sprinkle the tops and bottoms of chicken breasts with salt and pepper (a pinch of each on each side). Add chicken breasts to large baking dish and place into oven for 20-25 minutes, until chicken has reached an internal temperature of 165 degrees. Once cooked, set aside.
- While the chicken is cooking, add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers and onions, season with salt and pepper to taste, and saute until soft and fragrant, about 5 minutes. Add the garlic, saute for 1 minute. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
- After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Chop your cooked chicken breasts and stir in the chili. Add cilantro leaves. Simmer until ready to serve. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.
According to Q, my usual dinner is: “grains, some protein, veggies, and some sauce.” I told him that when he puts it that way I sound like a really boring chef! So while I was home last week, I decided to try something a little different. I looked at what we had in the freezer and saw 2 dozen sausages (I don’t know why, but those Costco testers convince me to get sausages every visit!). So I decided to use what we had, plus some peppers and onions and make this simple dish.
I served Q’s in whole wheat hot dog buns, and I put mine over brown rice. This recipe turned out GREAT, and made enough for 8 portions (hello freezer meals!). It’s a little different than usual Sausage & Pepper recipes because of the addition of the Marsala wine, which makes for a great flavor.
Sausages & Peppers
- 1/4 cup extra-virgin olive oil
- 5-6 pre-cooked sweet Italian turkey sausage links (I used a mix of sausages that we had in the freezer and they all worked well)
- 1 red bell pepper, sliced
- 8-10 small sweet peppers, sliced
- 1 yellow onion, sliced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 cup chopped fresh basil leaves
- 4 garlic cloves, chopped
- 1 1/2 tablespoons tomato paste
- 2/3 cup Marsala wine
- 1 (15-ounce) can diced tomatoes, drained
- 1/4 teaspoon red pepper flakes, optional
- Sandwich rolls (optional)
- Brown rice (optional)
- Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
- Keeping the pan over medium heat, add the peppers, onion, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
- Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
- Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
- Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise, fill with mixture.