It's Friday! I'm so excited. I hope you have a great couple of days off! Here are some of my favorite dishes from the web this week.
Savory Waffle Breakfast Sandwiches
Ingredients
1 3/4 cups flour
1/4 cup vegetable oil
1 teaspoon baking powder
1 tablespoon cider vinegar
1 egg
1 cup milk
1/2 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons dried parsley flakes
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Cooked bacon, sausage or ham
Fried eggs
Maple syrup
Directions
1.
Hand mix all ingredients for waffles in a large mixing bowl. Cook in a
waffle maker until they're crispy on the outside and chewy on the
inside.
2.
To assemble sandwiches, place meat and one egg on a waffle. Drizzle
with a bit of maple syrup and top with another waffle. Makes 8 waffles
(4 sandwiches).
Cheesy Mini Puffs
Ingredients
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt (*see recipe tips)
1/2 tablespoon garlic salt (*see recipe tips)
1/4 cup cold butter, cubed
1 cup grated cheddar cheese
1/2 cup milk
Directions
Preheat
oven to 400 degrees. Grease mini muffin tin. In large bowl, mix all dry
ingredients to combine. Cut cold butter into flour mixture until coarse. Stir in grated cheese and all milk.
Mix until all ingredients are moist and flour is absorbed. Using small
cookie scoop, drop dough into prepared muffin tin. You should get close
to 20 mini cheese puffs. Bake 8-10 minutes or until sides are browned
and tops are starting to brown. Cool 5 minutes and remove from tins.
Serve warm.
Fried Eggplant
Ingredients
1 large eggplant-sliced in 1/4" pieces
2 cups flour
1 teaspoon black pepper
3 eggs
1 teaspoon salt
2 cups bread crumbs
1 teaspoon smoked paprika
Directions
Using 3 separate bowl, combine in the first bowl the flour and the black
pepper. In the second bowl combine the eggs and the salt. In the
third bowl combine the bread crumbs and the smoked paprika.
One by one, dredge the eggplant slices first in the flour, then the
eggs, then the breadcrumbs. lay them out on a cooling rack for a few
minutes to dry up.
Meanwhile, in a shallow pan, heat about 1 cup of canola oil. When the
oil is hot, cook 3-4 slices at a time, then let them cool on the rack .
Sprinkle with salt while they are still moist.
dipping sauce
1/2 cup Ranch dressing
1 teaspoon minced garlic
1/2 teaspoon minced garlic juice
Mix all together and let sit while you make the eggplant. Oh yummy! Garlic sauce and fried eggplant!!
