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Breakfast For Dinner: Bacon and Brown Sugar Waffles

July 4, 2011

I love bacon.  I also love breakfast for dinner.  I have no idea why but I think it’s the fact that it’s almost as if it’s forbidden, like you’re getting away with something that you shouldn’t do.  A foreign meal in the everyday.

And yet, it’s just breakfast.

They’re just waffles.

But they’re tasty waffles.  Filled with bacon and brown sugar.  Who can resist a temptation like that?

Certainly not me.  I have little willpower where bacon is concerned.  I’ve often told my husband that I could go vegetarian if not for my love of bacon.  He could probably go vegetarian if it wasn’t for his love of meats.

And Brenna loves waffles.  Almost as much as she loves pancakes.

So let’s see. I love bacon.  John loves bacon.  Brenna loves waffles.  It’s all coming together now…

Bacon and Brown Sugar Waffles

Ingredients:

6 slices bacon

1/8 cup brown sugar

1 cup pancake mix (I used Bob’s Red Mill 7 Grain.)

Directions:

1. Preheat an oven to 400 degrees F. Spray a baking sheet with cooking spray. Arrange the bacon slices  on baking sheet and sprinkle with about half of the brown sugar. Bake until the bacon is crispy and the brown sugar is caramelized, about 10 minutes total, flipping the bacon halfway through. Immediately remove the bacon to a cutting board; cut/crumble into small pieces and set aside.

2. Preheat a waffle iron and grease with cooking spray.

3. Prepare the pancake mix and then add the bacon and stir gently, being careful to just mix it.

4. Ladle the batter into the preheated waffle iron and cook until golden brown; serve hot.

Inspired by Brown Sugar Bacon Waffles. This post is linked to Mangia Mondays and A Southern Fairytale.

Sunday Inspiration: An Almost Holiday Edition

July 3, 2011

Happy Almost Fourth of July!  It’s miserably hot and humid here in Maryland I’m preparing for our annual party for the Fourth.  Just hoping it cools down!  So here are a few cool treats to share.

Summertime Treats

Grilled Pineapple – Skinny Taste

Star Spangled Stackers – Super Healthy Kids

Delicious Dinners

Mexican Chicken Crockpot Soup – Food & Whine

Decadent Desserts and Drinks

Chai Concentrate – Jam Hands

Hard Cherry Lemonade Sorbet – My Kitchen Addiction

Meatless Meals

Vegan Feta – Eat. Drink. Better.

And the Spoonful of Laughter Sunday Special Award goes to…

Colorful Pudding Pops – A Few Shortcuts

Nothing better to beat the heat! And keep the little ones happy. 🙂

Fresh Friday: Roasted Vegetable Quesadillas

June 30, 2011

Quesadillas are one of those universally loved foods.  If not then they should be.  Think about it.  Where else can you combine warm, melty cheese with whatever fillings of your choice and pair them with a toasty tortilla?

They’re versatile.

They’re incredibly kid friendly.  Combine anything with cheese and kids, at least my kid, will eat it.

But this quesadilla has a secret weapon – two, in fact.  Warm, roasted vegetables and the ability to make endless combinations out of whatever vegetables are currently cluttering up your fridge, just waiting to go bad. Squash about to go soft?  No problem.  Let’s add it.  Carrots getting a little greasy?  No problem.

Cut ’em up and add ’em.

This could really be called a Kitchen Sink Quesadilla because you can use whatever you have on hand to throw in there. If you need a little meat, add some leftover turkey or cook a steak on the side.  But these babies are perfect as they are, cheese and veggies only.

Roasted Vegetable Quesadillas

Ingredients:

For my most recent version of these quesadillas, I used the following:

1/4 cup oil (Reduce or add as necessary.)

1 pound asparagus, chopped into inch long pieces

1 medium zucchini, chopped

half bag baby carrots, chopped

1 medium onion, chopped

Other great filling ideas: diced tomatoes, spinach, squash, peppers (red, yellow, jalapeno), mushrooms, etc.  Endless!

tortillas

2 cups shredded cheese of your choice (I used a colby/monterey jack mix)

Directions:

1. Preheat oven to 450F.

2. Line a large cookie sheet with tin foil and add the oil, making sure to spread it out along the cookie sheet.

3. Add the vegetables to the cookie sheet and stir, getting the vegetables covered with the oil.

4. Place in oven and roast for 15 – 20 minutes.  Be sure to check every 10 minutes or so to make sure that vegetables are still coated in oil and that they aren’t roasting too quickly.

5. Remove vegetables from the oven and turn it down to 300F.   Spread out a tortilla and fill half with vegetables.  Add shredded cheese, about 1/2 cup per tortilla, and fold the empty side of the tortilla over the full side.  Repeat with other quesadillas.  Add to a cookie sheet and place in the oven for 10 minutes or until quesadillas are golden brown and the cheese is melted.

Posted to Midnight Maniac’s Meatless Mondays.

Snack Time: Fruit, Oatmeal, & Yogurt Parfait

June 28, 2011

Tonight’s dinner, while tasty for John and I, apparently didn’t exactly appeal to Brenna’s tastebuds in quite the same way.

So I decided to make her a little snack/dessert and see if that appealed to her instead.

Apparently it not only was delicious, but it was a snack that needed to be shared as well.

What can I say?  Cookie Monsters love dessert.

As does my baby girl.

Fruit, Oatmeal, and Yogurt Parfait

Ingredients:

Fruit of your choice – I used blueberries

1/4 cup Rolled Oats

1/2 cup Plain Yogurt

1 packet Truvia, Splenda, or other artificial sweetner

Directions:

Mix and serve.

Too simple, I know, but apparently it was quite tasty!

When Your Garden Grows, Make Raspberry Banana Nut Bread

June 27, 2011

Let me let you in on a little secret.

I hate bananas.

Can’t stand them.  They’re mushy and their texture just grosses me out.

But…

I love banana bread.  I know, it’s weird, but it’s just one of those little known facts about me that I feel compelled to share.

My mom has always made delicious banana bread.  It’s a simple recipe, but sometimes that’s the key to making something fantastic.  Tonight, however, I decided to make a few changes to the recipe, mostly by adding some of the raspberries still rearing their tasty little heads in my garden. (They’re everywhere!)

Plus, I had some pecans so I decided to toss those in there as well.  All in all, I have to say that this is delicious.  A little bit tart and well balanced by the sweetness of the bananas.  The crunch of the pecans made me wonder why I don’t include nuts in banana bread more often.  Tasty!

Raspberry Banana Nut Bread

Ingredients

½ cup Shortening

2 cups Flour

1 tsp Baking Soda

1 cup mashed Bananas (See Note)

¾ cup Sugar

1 tsp Salt

1 Egg

1 tsp Lemon Juice

1 cup raspberries

1/4 cup chopped pecans

Directions

Mix all ingredients. Bake at 350F for 55 minutes.

Note: I’ve never actually made a banana bread using ripe bananas.  Another trick my mother taught me is to take bananas once they go brown and stick them into the freezer to use later in breads. Great use of fruit past its prime.  And delicious!

This post is linked to Just Another Meatless Monday at Hey What’s For Dinner Mom and A Southern Fairytale and This Chick Cooks and Sweet as Sugar Cookies.

Sunday Inspiration: June Wrap-Up

June 26, 2011

I think it’s summer and everyone decided to get out of the kitchen and into the sunshine!  I can’t blame them.  But a few tasty treats managed to make their way on to my to-do list…

Summertime Treats

Grilled Corn with Lime & Feta – very culinary

Raspberry Lemonade – My Baking Addiction

Decadent Desserts

Oreo Stuffed Chocolate Chip Cookies – Very Culinary

Homemade Twix Bars – Full Bellies, Happy Kids

Meatless Meals

Kale with Cannellini Beans – This Chihuahua Wears Pearls

Roasted Pattypan Squash with Herbed Chickpeas –  Chocolate and Zucchini

And the Spoonful of Laughter Sunday Special Award goes to…

Crazy Feta – How Sweet It Is

Because I can’t resist feta.  Feta with jalapenos?  Mind blowing.

Anything strike your fancy this week?

Celebrity Impersonations: Bobby Flay’s Roasted Vegetable Meatloaf

June 23, 2011

John ran across this recipe one day on the internet and we decided that it had to go on the to-do list.

And it has – three times. Yum.

We’ve loved it every single time!  Well, I will admit that I burnt it a little bit the first time so it probably wasn’t love at first sight.  But the taste inside was still good!  And I’ve gotten better over time about not making the same mistakes.

It’s not quick.

It’s not incredibly easy.

It’s absolutely worth it.

Don’t be fooled.  I’m not Bobby Flay.  I got the Irish and the freckles, but that’s about close as an impersonation as I can get.  But I can follow his recipe!

The prep time on the recipe says 20 minutes  – I would say closer to 40 unless you happen to be Bobby Flay himself or someone who can chop and mince with incredible skill and speed.

I am not one of those people.

This time I shredded a lot of the zucchini to try and save time.  Not actually sure that idea worked but added to the flavor of the dish.

Here’s the original recipe.

Here’s what I did.

Bobby Flay’s Roasted Vegetable Meatloaf – Heidi’s Version

Ingredients

  • 2 medium zucchini, shredded
  • 3 tablespoons olive oil
  • 2 medium red bell pepper, finely diced
  • 5 spring onions, chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes, divided
  • Sea salt
  • 3 eggs, lightly beaten
  • 2 pounds meatloaf mix (on sale – woot!)
  • 1 cup bread crumbs
  • 1/2 cup freshly grated Parmesan cheese
Directions
 
1. Preheat oven to 425F.
2. Heat the oil in a large pan over medium-heat heat.  Add the zucchini, peppers, onion, garlic, red pepper flakes, and salt, to taste, and cook until softened, or about 5 minutes. Then set aside.
3. Add the meat, eggs, cheese, and bread crumbs to a very large bowl.  Mix well with your hands until it could form a large ball, basically.
4.  Bobby Flay prefers free-form.  We like to occasionally pretend that we’re Bobby Flay.  Feel free to make life easy on yourself and ignore making a free-form meatloaf. Place the meatloaf on a cookie sheet covered in cooking spray, and place in the oven for 1 to 1 1/4 hours.
 
This is so good!  We had leftovers for days and thoroughly enjoyed them.  I may not be Bobby Flay, but I still love his meatloaf recipe!
 
This post is linked to Delightfully Dowling’s Mangia Monday and Make Ahead Meal for Busy Moms‘ Melt in Your Mouth Monday.