Waffle of Insane Greatness

Breakfast for dinner is a regular at the Greer Household.  Many years ago I originally saw this recipe featured on the now canceled Rachael Ray show called $40 a Day.  We tried to eat at Aretha Frankensteins while Emmaline was at Erlanger, but the wait was too long.  Recently Our Best Bites featured this recipe and I knew I had to try it. 

The case:

The ruling:

Waffle of Insane Greatness from Aretha Frankensteins

Ingredients

• 1 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 cups buttermilk
• 2/3 cup vegetable oil
• 2 eggs
• 3 teaspoons sugar
• 1 1/2 teaspoons vanilla extract
• Butter and syrup, for serving

Directions

1. In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. 
2. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. 
3. Let the batter sit for 30 minutes.
4. Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_29006_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

The ruling:
These are some of the best waffles I've ever had!  Ryder loves them!  While I love to find new recipes for my favorite foods, sometimes I find a recipe that is so good I don't want to try another one.  This is officially my go to waffle recipe.
Rating: 5
Make again: Definitely

Curried Chicken and Rice Soup

This recipe was given me to a friend named David Rogers.  David is in high school and is a member of the youth group at our church.  His mom actually told me about him making this soup one night when he didn't like what she was going to fix.  He found it online at Food Network and decided he wanted to make it.  I love that!  He's going to make a girl very lucky one day!

The case:

Ingredients

• 1 bone-in chicken breast (about 1 1/2 pounds), halved
• 2 medium carrots, sliced diagonally into 2-inch pieces
• 1 bay leaf
• Kosher salt
• 6 cups low-sodium chicken broth
• 2 tablespoons unsalted butter
• 1 large onion, very thinly sliced
• 1 teaspoon sugar
• 1 1/2 teaspoons Madras curry powder
• 1/3 cup jasmine rice
• 3 tablespoons finely chopped fresh mint
• 3 tablespoons chopped fresh dill
• 1 lemon, cut into wedges

Directions

1. Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
2. Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
3. Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
4. Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.

Read more at: http://www.foodnetwork.com/recipes/curried-chicken-and-rice-soup-recipe/index.html?oc=linkback

I was so glad I found the curry powder this called for at Kroger.

The ruling:
This was absolutely delicious!  I wish I would have found it earlier on during flu and cold season.  Don't be afraid of the Thanks David!
Rating: 5
Make again?  Yes!

Focaccia Bread

 As many of you know, I am NOT a baker.  I've had disaster have disaster happen when I decide to bake- especially with yeast.  But every once in a while, I decide to give it another try.   I actually saw Anne Burrell make this focaccia on her Food Network show, Secrets of a Restaurant Chef.  I felt like everything she did I could do, and Michael has been bugging me to try this ever since. 

The case:
Focaccia Bread by Anne Burrell 

Ingredients:

• 1 3/4 cups warm water
• 1 package active dry yeast
• 1 tablespoon sugar
• 5 cups all-purpose flour, plus additional for kneading
• 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
• 1 cup extra-virgin olive oil, divided

Directions:

1. Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
2. In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
3. Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
4. Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
5. Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
6. Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
7. Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
8. Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.

The ruling:
This was very good.  Very similar to a focaccia bread we get at one of our favorite Italian restaurants.  I can't tell you how much pride I get into making a bread that comes out the way it's supposed to come out.  When she says use the olive oil and salt liberally, use it liberally!  If I can do this anyone can! 
The rating: 4.5
Make again? Yes

Bacon Mac and Cheese #26

This is another delightful dish from Plain Chicken.   It is actually a dish from Emeril.

The case:
Ingredients:
Coarse salt
1/2 pound bowtie or elbow macaroni
3 slices bacon, cut crosswise into 1/2-inch pieces (or use a 3oz bag of bacon pieces)
1 1/2 teaspoons minced garlic
3 large eggs
1 can (12 ounces) 2% evaporated milk
1/4 tsp cayenne pepper
1/8 tsp ground nutmeg
1 1/2 cups grated sharp cheddar (6 oz)
1/2 cup grated Monterey Jack cheese (2 oz)
1/2 cup finely grated Parmesan


Directions:
Preheat oven to 475 degrees. In a large pot of boiling salted water, cook pasta 6-8 minutes (it will be undercooked). Drain. Meanwhile, heat a small skillet over medium and add bacon. Cook until fat is rendered and bacon is crisp, about 10 minutes.  (OR skip this step and use a bag of bacon pieces) Add garlic and cook until fragrant, 30 seconds. With a slotted spoon, transfer bacon mixture to a medium bowl. Add pasta and stir to combine.

In a large bowl, whisk together eggs and evaporated milk. Add 1/2 teaspoon salt, cayenne, nutmeg, and cheeses; mix well. Add macaroni mixture and stir well to combine. Transfer to an 8- or 9-inch square baking dish or 2-quart gratin dish. With a spoon, gently spread mixture to form an even layer. Bake just until sauce is bubbling at edges, 12 minutes. Let rest 10 minutes before serving.

The ruling:
Love this! It's perfect-  easy and great flavors with ingredients I usually have on hand.  What's not to love?

Chicken with Herbed Goat Cheese #25

This is another Ina Garten recipe.  I've recently learned how much I love goat cheese, but essentially have no recipes to make with it.  I thought this recipe looked elegant, yet very simple when I saw it on Ina's show.  I got online and decided to make it after I saw all the glowing reviews.

The case:


Ingredients
3 whole (6 split) chicken breasts, bone-in, skin-on
12 ounces Montrachet goat cheese, with garlic and herbs
Fresh basil leaves
Good olive oil
Kosher salt
Freshly ground black pepper

Directions:

1. Preheat the oven to 375 degrees.
2. Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached.. 
3. Cut 12 thick slices of the Montrachet and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. 
4. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature.

The ruling:
After reading some of the reviews, I decided to sprinkle the herb mixture Herbs de Provience over the top.  We really enjoyed this chicken.  I couldn't believe how much flavor and how juicy the meat was. The star of this dish is definitely the herbed goat cheese. 

Buttermilk Cheddar Biscuits #9

When I first started watching Food Network, Barefoot Contessa, aka Ina Garten, was foreign to me.  Most of the recipes I had never heard of.  I wouldn't eat a lot of the food she made, and to be honest some of the ingredients I didn't think I could even purchase.  Now, I have to admit there are still a lot of ingredients from her show that I can't find and plently of recipes I don't care to try, but I see recipes all the time that I want to try now.  And either way I love watching Ina's show.  Even if I don't like the food, I always learn easy tips and tricks.  When I first started this blog, I had a list of foods Michael and I love to eat other place that I don't know how to cook, or at least don't have a good recipe for.  Not only did I want to try recipes for those foods, I wanted to find an easy "ultimate" recipe for those foods.  For example, I tried at least 5 tomato soup recipes last year.  And there was definitely one that stuck out.  During my breakfast month, I really want to try to find a biscuit recipe that is easy and tasty.  This is my first shot.  

The case:

• 2 cups all-purpose flour, plus more as needed
• 1 tablespoon baking powder
• 1 1/2 teaspoons kosher salt
• 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
• 1/2 cup cold buttermilk, shaken
• 1 cold extra-large egg
• 1 cup grated extra-sharp Cheddar
• 1 egg, beaten with 1 tablespoon water or milk
• Maldon sea salt, optional

Directions

1. Preheat the oven to 425 degrees F.
2. Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
3. Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
4. Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

The ruling:
These were wonderful.  I tried these two ways.  I made a bacon, egg, and cheese biscuit and one simply with grape jelly.  They were both delicious!  I wasn't sure how the cheddar flavor would be with the grape jelly, but shockingly it was my favorite biscuit of the two.  A couple of tips I learned for next time:  First, make sure not to roll out the dough too thin.  10 x 5 inches isn't that big.  Second, check the biscuits at 20 minutes.  I baked for 23 and thought they were slightly too done.  Either way, these biscuits will be hard to beat.  Thanks Ina!

Creamy Stovetop Mac and Cheese #102

I grew up loving the famous blue box mac and cheese.  It wasn't until later that I realized the texture and flavor of the blue box isn't exactly ideal.  Don't get me wrong I still enjoy a blue box here and there, but it wouldn't be the ultimate mac and cheese for me.  Most mac and cheese recipes I've tried and enjoyed are baked.  While I've loved many of these, the creamy/runnier texture from my childhood was missing.  This recipe is from Alton Brown's Good Eats.  His ultimate mac and cheese was a baked one, but made this one as more of an after thought for those "people" who like the blue box.  I immediately knew I had to try the stove top recipe.

The case:
Ingredients
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

Directions
1  In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
2. Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

The case:
Move over all other mac and cheese recipes.  Not only was this just as easy as the blue box to make, it is some of the best tasting mac and cheese I've ever had.  I omitted the dry mustard, but everything else was the exact same.  Besides cooking the pasta and shredding the cheese, this dish took about 5 minutes to create.  This is now my official go to mac and cheese.  This recipe is what creating this blog was all about.  I've been trying to find ultimate recipes for all of mine and Michael's favorite dishes, and this was a way for me to keep up with my thoughts about those recipes.  I know no matter how many mac and cheese recipes I make in the future, this will be the tired and true one for my kitchen.

Roasted Chicken with Balsamic Vinaigrette #89

This recipe is comes from a little Italian girl you might know that goes by the name of Giada De Laurentiis.  If there is one thing I could learn to cook and die happy (besides biscuits and gravy) it would be good roasted chicken in the oven.  I love to get roasted chicken in restaurants, especially when it has a certain sauce made over it.  A lot of time these recipes call for roasting pans or pans you can set on the eye afterwards to make a glaze using the drippings left over from cooking.  For my birthday, Michael got me my first Le Creuset dutch oven.  I got a larger one just so I could try one of these recipes.  Well, I'm finally getting around to it!

The case:

Ingredients
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

Directions
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

The ruling:
The chicken was cooked perfectly.  It was probably the most moist chicken I've made so far on this journey.  I'm sure the drippings aided the moisture.  I loved the outside of the chicken.  The lemon zest and parsley really added a pop of flavor.  Michael's first comment was, "Wow, that looks fancy!"  This would be a perfect company dinner.  I wish I knew a better way to get the flavor all the way through the chicken, but this was still delicious!

Grilled Corn #78

I think I have just about the most stressful job for 9 months out of the year, but for one week in the fall and spring, 2 weeks at Christmas, and 2 months during the summer it is truly the greatest job in the world!  Since school let out I've went from 3 hours available on my DVR to 90-something.  Opps...  Anyways, the majority of the huge items I've been deleting are all the saved shows off Food Network.  I've watched the parts of the shows that I wanted to watch, added the recipes I want to try to by Foodnetwork.com recipe box, and deleted the shows.  So, it isn't like I've actually watched all 90 hours.  I just watched parts of a lot of those hours.   This corn is from one of the Neely shows I deleted.

The case:
Ingredients
4 ears sweet corn, husked and silks removed
2 tablespoons olive oil
Seasoning salt, recipe from Grilled Sweet and Tangy Pork chops
1/4 cup mayonnaise
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 lime, juiced, plus 1 lime, quartered, for garnish
Kosher salt and freshly ground black pepper
1 cup crumbled feta

Directions
1.  Preheat the grill to medium-high heat.
2.  Rub the corn with olive oil and season with seasoning salt, to taste. Grill the corn until it's charred, on all sides, rotating for about 10 minutes.
3.  Meanwhile, mix the mayonnaise, chili powder, cayenne, lime juice and salt and pepper, to taste, together in a small bowl. Remove the corn from the grill and brush the hot corn with the mayonnaise mixture. Arrange on a platter and sprinkle with the feta cheese. Serve with lime wedges on the side.

The ruling:
I loved the corn grilled with the seasoned salt on it, but the actual mayo-mixture didn't do anything for me.  Michael and several members of the Greer family enjoyed the mayo-mixture, but I don't think any of us felt the Feta added anything.

Baked Creamed Spinach #75

One of my favorite Food Network shows is called Cooking For Real with Sunny Anderson.  This is one of her recipes.  Sunny is one of my favorite Food Network personalities.  She is real and so warm.  You feel like she is your friend when you're watching her.  My absolute favorite vegetable dish is creamed spinach, and I have yet to try one of Sunny's recipes that I didn't like!  I have high hopes for this one. 

The case:

Ingredients
4 tablespoons unsalted butter, plus more for pan
1/2 red onion, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 teaspoons 1/2 teaspoon red chili flakes
1 3/4 cups heavy cream
1 cup shredded Parmesan
1 teaspoon ground nutmeg
1/2 cup sour cream
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1/2 cup packaged fried onions (recommended: French's)

Directions
Preheat the oven to 375 degrees F. Butter an 8 by 8-inch baking dish. Melt the butter in a large skillet over medium-high heat. Add the onion and a pinch of salt. Saute for 3 minutes, then add the garlic and red chili flakes and saute for 2 more minutes. Add the heavy cream, Parmesan, and nutmeg. Heat until the cream is just beginning to bubble, stirring often. Turn the burner off and stir in sour cream and spinach. Adjust the seasoning with salt and pepper, to taste. Pour into the prepared baking dish and sprinkle the top evenly with fried onions. Bake until golden and bubbly, 15 to 20 minutes.

The ruling:
This is extremely good.  I've never had fried onions before, and I really like the contrast of the creamy and crunchy.  The pepper adds quite a bit of spice, so if you're cooking for someone who doesn't like things spicy, maybe leave out the pepper flakes.  I halved the amount and it was still pretty spicy.  I will definitely be making this again!

UPDATE: While reviewing this recipe on Food Network I read the 2 Tablespoons of Red Pepper Flakes was a typo.  Instead it  should have been 1/2 teaspoon, which makes a lot more sense.  That's what I get for not reading the reviews first!

Paula's Sour Cream Biscuits

The only thing better than just the creamy chicken and wild rice soup is the soup with Paula's Sour Cream Biscuits.  These biscuits just might be the most made recipe I've ever had.  They are a perfect side dish for anything, but especially good in the creamy chicken and wild rice soup.  YUM!

Ingredients:

• 2 cups self-rising flour
• 2 sticks butter, room temperature
• 1 cup sour cream
• 1/2 cup toasted pecans

Directions:

1. Preheat oven to 350.
2. Combine all ingredients and use a ice cream scoop to scoop biscuits on a greased cookie sheet.  
3. Bake for 25 minutes. 

Printable Sour Cream Muffin Recipe

Honey Mustard Grilled Wings #62

I love the Neely's!  In case you don't know, they are a couple from Memphis that appear on Food Network.  I've made lots of their recipes, and almost every one has become a favorite.

The case:
Marinade:
1/4 cup Neely's Barbecue Sauce
1 tablespoon finely grated orange zest
1/4 cup hot sauce
1/4 cup honey
1/4 cup Dijon mustard
3 pounds chicken wing drumettes, patted dry with paper towels

Glaze:
3 tablespoons butter
1/4 cup honey
2 tablespoons Dijon mustard
4 thinly sliced green onions, for garnish

Directions
1.  Mix the barbecue sauce, orange zest, hot sauce, honey, and Dijon together in a large bowl. Add the chicken wings and toss to combine. Cover with plastic wrap and let marinate for at least 30 minutes and up to overnight in the refrigerator.
2.  Prepare the grill to medium direct heat.
3.  Drain the wings from the marinade and pat dry. Grill until crisp and golden, about 8 minutes per side.
4.  While the wings are grilling, melt the butter in a small saucepan on the grill. Whisk in the honey and mustard. Brush the glaze on the wings and allow to cook for another 2 minutes. Serve the wings mounded up on a platter sprinkled with green onions.

The ruling:
 These were a good change from the typical hot wing.  They were sweet and tangy.