I don’t follow Keto and I don’t follow food trends so when my friend, Audrey, gave me a mini waffle maker a few weeks ago and said I should try Chaffles, I had some research to do. I discovered that Chaffles are a low carb, Keto substitution for bread made of cheese and eggs and cooked in a mini waffle maker. That’s right just cheese and eggs. To say I was skeptical this would be anything good was an understatement. But Audrey and I have such similar tastes in food I decided to try them. I am glad I did because they are good.
As I did research on Chaffles, I found recipes for both sweet and savory Chaffles. I haven’t tried sweet Chaffles because I can’t wrap my mind around sweet eggs and sweet cheese. But don’t let my issue stop you from trying them if you want to. Meanwhile, l will be over here experimenting with more ways too make savory Chaffles.
1/2 cup finely shredded cheese, mozzarella is recommended but I have tried and liked other kinds
Preheat the mini waffle maker. In a small bowl, gently beat the egg. Add the cheese, and stir until combined. When the waffle maker is hot, lightly spray with nonstick cooking spray. Place 3 TBS of the egg mixture in the middle of the waffle maker, close. Cook until the indicator light goes off and the waffle maker stops steaming. Timing will very according to the type of waffle maker you have. The Chaffee should be golden brown and cooked through. Leftover Chaffles keep well in an air tight container in the fridge. You can reheat them or serve them cold.
Guys, I am so excited! I get to share the recipe I tested for Christina Lane with you today. It’s Mac and Cheese in the Instant Pot. I have to be completely honest, when I first saw this recipe I didn’t have any idea how the heck it was going to turn into mac and cheese with no milk and pasta made in the pressure cooker. I thought this may be the second thing I found not worth making in the pressure cooker. However, I trust Christina so I made the recipe just like we talked about. I am so glad I did because this is awesome. I have made this mac and cheese twice in the last week and I can’t remember the last time I made a recipe twice in one week. The quality of the cheese you use is what makes this dish use the best you can afford. I used my favorite Cabot extra sharp cheddar and Frigro block Parmesan cheese.
Saint Patrick’s day is a little over a month away so it is time for the annual lets find new flavors of soda bread challenge. Every year, I host a small gathering of people who have the good taste to like corned beef and cabbage. Every year, it is my job to bring one or two loaves of a new flavor of soda bread. It’s getting harder and hard to find flavor combinations I haven’t tried.
This year I was inspired by a bunch of fresh rosemary I was trying to find a use for, I googled rosemary soda bread and the recipe for this rosemary an cheddar soda bread came up. It sounds a little weird but tastes really good.
Soda bread is also a very forgiving thing to bake, you just can’t mess it up. I got all the dry ingredients mix up only to realize I didn’t have any baking powder and what I thought was buttermilk was actually skim milk, fine for drinking but horrible for soda bread. A run to the store just wasn’t possible at 4 am. Yeah, I bake at 4 in the morning. It beats laying in bed and being pissed I can’t sleep. So I tried some homemade substitutions I had in my notebook for sour milk and a home made baking powder. The substitutions worked really well, except the baking soda left a light blue tint in some areas. It was still good.
Preheat the oven to 425 degrees. Spray a baking sheet with a non stick spray. In a medium bowl, add the flour, baking soda, cream of tartar, salt, pepper, rosemary and cheese. Mix well. In a small bowl, combine the buttermilk and lightly beaten egg. Mix well. Add the buttermilk mixture to the flour mixture. Mix until it becomes a sticky ball. Dump the dough out onto a flour dusted work surface and roughly knead the dough into a ball shape. It may be on the wet side so have some extra flour on hand for dusting. Place the dough onto the prepared baking tray. Using a sharp knife, cut on x about 1/4 inch deep across the loaf. Bake at 425 degrees for 25-35 minutes and the top is golden. Let cool 20 minute before serving.
One of the things I like about my current job is the totally random conversations I get to have with customers while I am helping them. Yesterday I had a random conversation with a fellow Dr. Who fan about how Christopher Eccelston is a totally underrated Doctor.
However, my most favorite random conversations generally revolve around food and cooking. I was talking to a customer about my blog and being a food blogger when she looked down at her cart of frozen dinners and jarred pasta sauces and said “You must think I am absolutely horrible. I know I should cook from scratch with real food. I just don’t know where to start. It’s all so overwhelming. If you were me where would you start?”
I assured her I didn’t think she was horrible. I used to cook the exact same way. As for the rest of the question I told her I would give it some serious thought because I had never thought of it before. I would give her an answer the next time she was in the store.
So after some serious thought I came up with 10 recipes that I think every beginning cook should know. The recipes either are some thing people think takes a lot of time to cook from scratch but doesn’t or looks complicated to make but isn’t.
The first recipe I think every cook should know how to make is macaroni and cheese . It is one of those recipes that people think takes forever to make from scratch but really doesn’t. In fact, making homemade mac and cheese takes about the same time to make as a box of mac and cheese but tastes much better. I like simple things so I only use cheddar cheese in this recipe. I always have cheddar cheese on hand. You could use any cheese or combination of cheese you like.
You could also add any spices, herbs or meats you wanted to to fancy it up a bit but, like I said, I like things simple.
Prepare the macaroni according to the package directions. Keep warm. Melt the butter in a medium saucepan over medium low heat; whisk in flour until smooth. Cook, whisking for 2 minutes. Gradually whisk in the milk and cook , whisking constantly, for 5 minutes or until thickened. Add the cheese mixture to the macaroni as well as the salt and pepper; mix well.
I confess. I am weak. I bought a 6 1/2 pound chunk of ham for only two reasons, I love ham and it was cheap, like .69 cents a pound cheap. Cooking for one means I don’t buy large quantities of meat or anything else, for that matter. Now I need a million recipes using left over ham.
The first thing I thought making from the left over ham was a ham and cheese Quiche. So I went to bed with visions of Quiche dancing in my head. When I woke up the next morning what to my wondering eyes did appear but a recipe for Ham and Cheddar Quiche from Cooking with A Wallflower. This is my adaption of her recipe. It is a crustless quiche and tastes wonderful that way but if you must have a crust try my push in pie crust, baking it of 10 minutes before adding the quiche ingredients.
Ham and Cheese Quiche
2 -3 cloves of garlic, minced
1/2 cup chopped cooked ham
1/2 cup shredded cheddar cheese
2 large eggs, lightly beaten
1/2 cup milk
1/4 tsp salt
Preheat the oven to 350F. Lightly grease a 5 inch deep dish pie pan with cooking spray. Mince the garlic and place it all over the bottom of the pan. Chop the ham and layer it evenly over the bottom of the pie pan. In a small bowl, combine the eggs, milk and salt. Whisk until well combined. Pour the egg mixture over the ham. Spread the cheese of the top of the eggs. Bake the Quiche for 50 – 55 minutes, until the top is browned and the center of the Quiche is firm. Let the Quiche cool for 5 minutes before slicing .