Ham and Cheese Waffles

Because nothing says Christmas-time like waffles.  Or something?  I don't know.  What I do know is that these waffles are awesome.  They are not your typical butter-syrup-loads of sweetness waffles.  These are a savory version of waffles--thing of them as dinner rolls in waffle shape.  I like to eat them straight out of the waffle iron, but they make a great breakfast sandwich with a fried egg and some extra ham and cheese tucked in between two pieces--because who doesn't want more ham and cheese?   A nice bechamel or hollandaise on top would be lovely with them as well.  Hard to go wrong, really.

Ham and Cheese Waffles

Number of Servings: 10 rectangular (about 3"x4") waffles
Time to Prepare: 35 minutes

• 3/4 cup flour
• 1/4 cup cornstarch
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp dry mustard
• 3/4 cup shredded sharp white cheddar
• 1/2 chop chopped deli ham
• 2 green onions, thinly sliced
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1 egg

In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and dry mustard.  Add cheese, ham, and green onion and toss to evenly incorporate.

In a small bowl, whisk together buttermilk, oil, and egg.  Add to the dry ingredients and stir just until combined.  Allow to sit for 20-30 minutes.

Heat waffle iron.  Ladle batter into waffle iron according to manufacturer's direction and cook until lightly browned, then serve warm.

Source: slightly adapted from Our Best Bites
Produce Used: Green onion

Butternut Squash Penne

All hail the one skillet meal!  This beauty of a dinner is loaded up with spicy sausage, creamy squash, and perfectly al dente pasta.  The first time I saw this recipe, I knew it had excellent potential.  Unfortunately, it also involved several failed attempts and some incredibly overdone pasta.  But for the sake of my dedicated and incredibly numerous followers (haha), I persevered and figured out how to make this recipe shine.  And oh boy does it shine now.  The little kick of heat from the sausage perfectly balances the sweetness of the squash.  And the sauce is so rich and creamy, thanks to the squash, but it won't clog your arteries and shorten your lifespan, also thanks to the squash.  The flavors are so rich and diverse, you will be hiding the leftovers in the back of the fridge so nobody else can get to them before you (assuming you can manage to save any leftovers)!

Butternut Squash Penne

Number of Servings: 4
Time to Prepare: 40 minutes

• 1 large shallot, finely chopped
• 2 cloves garlic, minced
• 1/2 pound hot Italian sausage
• 1/4 tsp salt
• 1/8 tsp pepper
• 4 cups chicken broth
• 3-4 cups diced butternut squash
• 6 oz penne pasta
• 2 cups spinach, coarsely chopped
• 1/4 tsp dried sage
• 2 oz mozzarella cheese, cut into 1/4"-1/2" cubes

In a large skillet, combine the shallot, garlic, sausage, salt, and pepper.  Cook over medium heat, breaking up the sausage, until the sausage is cooked through (5-7 minutes).  Scrape the sausage mixture on to a plate and set aside.

Return the skillet to the heat and add the chicken broth and butternut squash.  Bring to a boil.  Reduce heat if needed to keep at a low boil and cook until the squash is fork tender, about 10 minutes.  Add the penne and keep cooking, stirring occasionally to keep the pasta from sticking together, until the pasta is just al dente, about 15 minutes.  As it cooks, use the back of your spoon to smash some of the butternut squash, helping incorporate it into the sauce (but still leaving some chunks).

Stir in the spinach and sage and cook for another minute, until the spinach is wilted.  Add the sausage mixture back to the skillet, along with the cheese, and stir to combine.  Reduce heat to low and cover for 5 minutes to allow the cheese to melt.  Stir and serve.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Shallot, garlic, butternut squash, spinach

Red Chili Chicken with Rice and Beans

This is a one-pot meal--no extra pots and pans to clean, just the one.  Do I really need to say anything more about this?  Probably not, but I will anyway.  Once you get this going, it does a lot of cooking away on it's own, giving you a great chance to put together any sides you want to serve with it--but with how fully loaded it is with the chicken, rice, and beans, you really don't need to do anything fancy.  Just an easy side salad or veggie and you're good to go.  This dish has really warm flavors that are great for dinner on a cold day.  It makes a great main dish on it's own, or you can throw it in a burrito or on a bed of lettuce.  It even makes a great dip for tortilla chips.  So tasty, and versatile too!

Red Chili Chicken with Rice and Beans

Number of Servings: 6
Time to Prepare: 50 minutes

• 2 Tbsp canola oil, divided
• 2 chicken breasts, cut into 1" pieces
• kosher salt
• 3 1/2 to 4 tsp chili powder, divided
• 1 medium onion, diced
• 1 1/2 cups rice
• 4 cloves garlic, minced
• 2 1/2 cups chicken broth
• 3/4 cup water
• 1 (15 oz) can black beans, rinsed and drained
• 1/4 cup chopped green onion (or 1/3 cup finely chopped cilantro)
• sour cream

Heat 1 Tbsp oil in a large saucepan over medium heat.  Sprinkle the chicken with  kosher salt and 1 1/2 tsp chili powder.  Place the chicken in the pan and cook until browned, 2-3 minutes.  Remove to a plate (it doesn't need to be cooked all the way through at this point.)

Add the remaining 1 Tbsp oil to the pan and heat, then add the onion and rice.  Cook on medium-low, stirring frequently, for about 4 minutes.  Add the garlic and the remaining 2 to 2 1/2 tsp chili powder.  Cook and stir for one more minute, then add the chicken broth and kosher salt to taste (1/2 to 1 tsp).  Stir to combine.  Bring to a boil, then reduce heat to low and cook, covered, for 15 minutes.

Add the chicken and beans to the pot and stir to combine.  Cover again and cook for another 10 to 12 minutes.  Test a small bite of rice to see if it is tender.  If not, cover and keep cooking for another 5 to 10 minutes.  Once the rice is tender, add the green onion and stir.  Cover, remove from heat, and let stand for 5 minutes.  Serve topped with a dollop of sour cream.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Onion, garlic, green onion

Avocado Salsa

When I was working full-time before we moved to the city, there was a lady in the office (Pat) who would always bring in the best homemade snacks and treats.  I think I asked for the recipe just about every single time she would bring food in.  This salsa recipe is from her and it is the thing I remember her bringing in the most.  She would bring in a huge bowl, which would inevitably be devoured long before the end of the day.  It is hands down my favorite salsa--a little kick of spice from the peppers, but not so much that you burn your face off, plus the creamy avocados and that subtle bite of onion make this the world's most perfect salsa in my humble opinion.  Seriously, my mouth is watering just thinking about it

Avocado Salsa

Number of Servings: 10-12
Time to Prepare: 15 minutes

• 10 medium tomatoes, diced
• 1 medium yellow onion, small diced
• 1 bunch green onion, thinly sliced
• 2 jalapeno peppers, seeded and minced
• 3 small avocado, diced
• 2 Anaheim peppers, seeded and small diced
• 1/4 bunch cilantro, finely chopped
• garlic salt
• 1/2 cup lemon juice

Combine tomatoes, onion, green onion, jalapenos, avocado, Anaheim peppers, and cilantro in a large bowl.  Add garlic salt (to taste) and lemon juice and toss gently.  Refrigerate until ready to serve.

Source: slightly adapted from a recipe from my friend, Pat Williams
Produce Used: Tomato, onion, green onion, jalapeno, avocado, Anaheim peppers, cilantro, lemon

Pao de Queijo (Brazilian Cheese Bread)

Every time I make these, I go to pull the recipe up on the blog and then I'm surprised when it's not posted here.  Then I pull the out of the oven and they are devoured so quickly I remember that I've never posted them because I can never keep them around long enough to snap a picture.  Luckily for you all, the biggest culprit of all (the husband) wasn't home yet when these came out of the oven so now they can finally make their appearance here!  These little puffs of cheesy deliciousness are a simplified version of a traditional Brazilian cheese bread.  They are super fast and easy, and also gluten free!  Plus everybody loves them.  We serve them to guests all the time and everybody always wants to know how to make them.  And now you know.  Lucky you.

Pao de Queijo (Brazilian Cheese Bread)

Number of Servings: 24 little rolls
Time to Prepare: 20 minutes

• 1 egg
• 1/2 cup milk
• 1/4 cup canola oil
• 1 cup tapioca flour
• 1/2 tsp kosher salt
• 1/4 cup grated Swiss cheese
• 1/4 cup grated sharp white Cheddar (you can play around with the cheeses--sub Monterey Jack, Parmesan, etc...just try what sounds good to you!)

Preheat oven to 400 degrees.  Grease a mini muffin tin (with 24 wells) with non-stick cooking spray and set aside.

In a blender, combine the egg, milk, oil, tapioca flour, and salt.  Blend until smooth.  Add the grated cheeses and pulse three times.  Immediately pour into the prepared muffin tin, filling each well about 2/3 full.

Bake for about 15 minutes, until puffed golden.  Allow to cool for a minute or two before removing from pan.  (Just a word to the wise, these are much better eaten fresh...not that it's ever an issue.)

Source: slightly adapted from Our Best Bites

Asian Roasted Carrots and Broccoli

I am always on the lookout for new ways to cook vegetables.  I like vegetables, but I get really bored of having them cooked the same old way all the time.  And you know, there just really aren't enough recipes out there for interesting and delicious side dishes (especially if you're looking for semi-healthy and/or relatively normal ingredients).  But these Asian roasted veggies really fit the bill.  A little bit different from your usual roasted vegetables, they get a rich depth of flavor from the rice vinegar and the sesame oil (two of my favorite flavors, incidentally).

Asian Roasted Carrots and Broccoli

Number of Servings: 4
Time to Prepare: 30 minutes

• 16 oz baby carrots
• 1 Tbsp olive oil (I used a garlic & chili flavored oil)
• 16 oz broccoli florets
• 3 cloves garlic, minced
• 2 Tbsp soy sauce
• 1 Tbsp brown sugar
• 2 tsp sesame oil
• 1 tsp rice vinegar
• 1/2 to 1 tsp sriracha
• sesame seeds

Preheat oven to 425.  Lightly grease a baking sheet with non-stick spray.  Spread the carrots in a single layer on the pan.  Drizzle with olive oil.  Bake for 12 minutes.  Stir in the broccoli and minced garlic.  Continue cooking for another 12 minutes, or until the vegetables are tender.

While the vegetables cook, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, and sriracha.  Once the vegetables are done, toss in the soy sauce mixture and sprinkle with sesame seeds.

Source: adapted from Damn Delicious
Produce Used: Carrots, broccoli, garlic