Taco chaffles

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

1 egg

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.

Omurice AKA Rice Filled Omlet

When I was talking about the recipe I was going to post today, to a friend of mine, I was informed that it is very weird to cook with ketchup. But is it really? There are many kinds of BBQ sauce that start with a base of ketchup. We glaze meatloaf, make stir fry sauces, make sloppy joes, and many other things with ketchup as ingredient. After all what is ketchup but a spicy tomato sauce.

Okay, I admit this combination is unusual but it is really tasty and satisfying. It also comes together in about 15 minutes. Quick is always a plus. You could add any vegetable to this that you would add to a fried rice, like carrots and broccoli.


From The Lucky Peach Presents 101 Easy Asian Recipes

1 TBS butter

1 skinless, boneless chicken thigh, about 4 oz, cut into 1 inch pieces

1/4 cup minced onion

1 cup cooked day old rice

salt and pepper, to taste

2 TBS ketchup

2 TBS frozen green peas

1 large egg, beaten

Melt the butter in a large skillet over medium heat. Add chicken and cook until slightly pink on the inside, about 2 minutes. Add onion and cook, stirring frequently until the chicken is cooked through, 4 to 5 more minutes.

Add rice and cook, stirring frequently, until the rice is heated through, about 2 minutes. Season with salt and pepper.

Push the rice to the side, clearing a space in the center of the pan. Add the ketchup to the pan in the empty spot and stir with a spatula for about 30 seconds. The ketchup should be slightly caramelized. Mix the rice and ketchup together until combined, about 1 minute. Add the frozen peas and toss to heat through. Transfer the rice mixture to a bowl and keep warm.

Season the beaten with a pinch of salt. Heat a 1/4 teaspoon of oil in an 8 inch skillet. Pour the egg mixture into the pan, swirling to coat the pan with a thin layer of egg. Let the egg cook until the top is set. Spoon the rice onto one half of the egg. Fold the crepe in half over the rice and slide the omelet onto a plate. Serve with more ketchup.