Belgian Waffles

Ingredients:

2 cups all purpose flour

2 teaspooons baking powder

4 tablespoons sugar

1 tablespoon vegetable oil

2 cups milk

3 eggs, seperated

2 teaspoons vanilla

1/2 teaspoon cinammon

1 pinch salt

Directions:

Combine the flour, baking powder, sugar, oil, vanilla, milk, cinammons and egg yolks.

Beat the egg whites and salt until they stand in soft peaks, fold into the batter (do not over mix)

Pour about 3/4 cup into a hot waffle iron and bake for about 2 minutes.  

Top with your favorite fruit, syrup and whipped cream!

I have failed several times making waffles, finally I learned the secret is all in the egg whites.

Chicken Enchiladas

Ingredients:

3 tablespoons EVOO

1 1/2 pounds boneless chicken breast

Salt and pepper

2 teaspoons cumin powder

2 teaspoons garlic powder 

2 teaspoons taco seasoning

1 white onion, chopped

2 cloves garlic, minced

1 can whole kernel corn

1 can black beans

1 can chopped green chiles

1 can diced tomatoes

1/4 cup water

16 flour tortillas

2 cans enchilada sauce, mild or medium

1 cup shredded Cheddar and Jack cheeses

Directions:

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn, beans and chiles. Stir well to combine. Add canned tomatoes and water, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree oven until cheese melts.

Garnish with sour cream and cilantro, if desired.

Sometimes I serve over a bed of rice, but these bad boys are perfect all by themselves too. Also, the spicier the better!!

Herbed Chicken with Red Potatoes

Ingredients:

2 ounces basil leaves

3 garlic cloves

2 ounces chicken broth

2 teaspoons EVOO

1/2 teaspoon thyme

1/2 teaspoon black pepper

1/2 teaspoon salt

1 pound chicken breast

1 pound red potatoes

3 tomatoes, medium

8 olives, black

Directions:

Spray a 13x9-inch baking pan with cooking spray. Wash and dry basil, peel garlic cloves.

In food processor or blender, combine the basil, garlic, chicken stock, oil, thyme, peper and salt, and process until pureed.

Place the chicken in the baking pan and, using 1/4 cup of the basil mixture, rub both sides of the breasts with it, set it aside.

Preheat oven to 425.

Scrub the potatoes and cut into wedges. Place the potatoes in a medium saucepan and cover with cold water. Cover the pan and bring to a boil over high heat, then reduce to medium and simmer for 5 minutes. Drain.

Meanwhile, wash the tomatoes and cut each into 8 wedges. Arrange the potato and tomato wedges around the chicken breasts and spoon remaining basil mixture over the vegetables. Halve the olives and sprinkle them over the chicken and vegetables.

Bake, uncovered, for 20 minutes, or until the chicken is cooked through and the potatoes are tender.

I served this dish with a green salad. I thought the olives were a strange ingredient, but it was still yummy. 

Old-Fashioned Chicken Noodle Soup

Ingredients:

16 cups canned chicken broth

8 chicken breasts

1.2 cup chopped onion

2 carrots, peeled, sliced

2 celery stalks, sliced

1/4 stick butter

1 tablespoon lemon juice

8 ounces dried wide egg noodes

1/2 cup finely chopped fresh parsley

salt, pepper, thyme and rosemary to taste

Directions:

Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat, cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl, cool chicken and broth slightly. Cut or shred chicken meat and reserve. Spoon fat off top of chicken broth.

Return brother to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. Stir in lemon juice. Stir in noodles, parsley,    reserved chicken and spices. Simmer until noodles are tender, about 5 minutes. 

This dish can be frozen and saved for later. I served it with warm rolls and it was delish!

Reese's Peanut Butter & Chocolate Cheesecake Bars

Crust:

3/4 unsalted butter, melted and cooled

3 tbsp brown sugar

2 tbsp all-purpose flour

1/8 tsp salt

7 whole graham crackers

Filling:

2 (8 oz. each) packages cream cheese, softened

2/3 cup granulated sugar

2 large eggs

1/4 cup sour cream

1 tsp vanilla extract

12 Reese's peanut butter cups, cut into 6 pieces

                                                                                             

2 oz. bittersweet chocolate, chopped

Preheat oven to 325 degrees F.

Prepare a 8-inch square baking pan by lining the pan with aluminum foil, leaving 3-4 inches of foil draping over the sides of the pan.

The Crust:

Place graham crackers into a food processor and pulse until the crackers form fine crumbs. To the crumbs, add butter, brown sugar, flour, and salt. Pulse until the ingredients are fully combined. Using the bottom of a measuring cup or your fingers, press the crumbs into the bottom of the prepared pan.

Bake until the crust is beginning to brown, 12 to 15 minutes. Let the crust cool on a cooling rack for about 30 minutes.

The Filling:

In a large bowl, beat cream cheese until it is very smooth. Scrape the beaters and sides of bowl frequently. Gradually beat in granulated sugar until the mixture is combinedte. Beat in eggs, one a time, making sure that each is fully incorporated. Beat in sour cream and vanilla extract until fully combined.

Unwrap and cut 9 Reese's peanut butter cups into 6 pieces. Gently fold into the cream cheese mixture. Scrape the cream cheese mixture into the baking pan, over top of the cooled crust. Spread evenly.

Bake until the edges are set but the middle still jiggles slightly when the pan is shaken slightly, 35 to 40 minutes, rotating the pan halfway through baking.

Place the pan on a cooling rack and allow the bars to cool for 2 hours. Cover with aluminum foil and refrigerate for at least 3 hours.

Using the overhanging foil, lift the bars from the pan. Gently remove the foil and cut into 16 bars.

Place bittersweet chocolate in a small bowl. Microwave on 50% power until melted, stirring every 15 seconds. Drizzle the chocolate over the bars, top each with a small chunk of a Reese's peanut butter cup and serve.

Makes 16 bars.

These delightful little creations were absolutely wonderful. My only complaint is all the wait time before getting to eat them!