Tuesday, May 22, 2012

So Much More Than Just Waffles (though, Just Waffles are good, too)!




So I was thinking of doing a Breakfast Waffle Sandwich for my May, 2012 Sylvia's Kitchen television show.


I was heading down the path to Black Forest Ham and Swiss Cheese sandwiched between two waffles with some kind of sweetened spread.  I thought it sounded like a great idea....easy to eat and portable so you can eat it on the way to work or school.

I almost put it to paper.....then it hit me, I really love sausage and waffles together with my syrup.....I drown both of them in syrup....so, why not put them together???

DUH!!!!  (I had a moment)

Sausage in the waffle batter!  I always put pecans in the batter for my husband, so why not sausage AND apple, to make it a little sweet and give it some crunch!  So that's what I did and here is the recipe!


Sausage and Apple Waffles


  • 2 cups prepared baking mix (Bisquick or Jiffy)
  • ¼ cup vegetable oil
  • ¼ cup melted butter
  • 2 large eggs, beaten
  • ½ cup club soda
  • ½ cup milk
  • ¼ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 large sweet apple (Honey Crisp, Braeburn, Gala), peeled, cored and chopped into small pieces
  • 4 ounces pork sausage, cooked and finely crumbled 

Mix together baking mix, oil, butter, eggs, club soda, milk, brown sugar, vanilla and cinnamon until well blended.  Stir in apple and sausage and mix well.

Preheat waffle iron, spray with non-stick cooking spray.  Pour appropriate amount for your waffle iron, lower lid and wait!

To keep waffles hot and crispy, preheat oven to 175 degrees and place waffles directly on the grate.  Do not cover them….that makes them soggy.

Feel free to substitute the proper measured ingredients for the baking mix....I try and keep things easy for my busy viewers and readers!

Also, add some more sausage, if desired!  I used ready to serve sausage patties, that just needed to be warmed in the microwave, then I chopped them up!

PS.....I am still going to do the Waffle Sandwich thing!  =)

Sunday, May 20, 2012

This Takes The Cake!!





This cake is light and moist and refreshing!  The perfect treat to bring to your next picnic, family reunion or potluck!  Everyone loves it!








Margarita Cake

Cake

  • 1 boxed cake mix, white or lemon (I like the lemon for more citrus flavor)
  • 1 box (4 serving size) instant vanilla pudding mix
  • 2/3 cup prepared Margarita Mix (without alcohol)
  • 1/2 cup oil
  • 1/3 cup sugar
  • 4 large eggs
  • Zest of 1 lime

Glaze

  • 1 ½ cups powdered sugar
  • 3 – 4 tablespoons prepared Margarita Mix (without alcohol)

Preheat oven to 350 degrees.  Spray an angel food tube pan or bundt cake pan with non-stick cooking spray.

Place all cake ingredients in a large bowl.  With an electric hand mixer, start beating on low to combine ingredients.  When dry ingredients are moistened, increase mixer speed to medium and beat for 2 minutes, scraping down the sides of the bowl several times.

Pour cake mix into prepared pan.  Bake for 40 to 45 minutes, or until a toothpick inserted into cake comes out clean.

Let cake sit for 20 minutes, remove from pan and cool completely on a wire rack.

While cake cools mix powdered sugar and 3 tablespoons of Margarita Mix, adding more Margarita Mix if necessary to achieve a smooth consistency.

Using a wooden or metal skewer, poke 20 - 30 holes in the top of the cake.  Pour glaze over the top of the cake, allowing it to drip down the sides of the cake.  

You can make this in a 13" x 9" cake pan, too, just cut back the baking time to 25 - 30 minutes or until a toothpick inserted into the cake comes out clean!

Think outside the box and try a Strawberry Margarita Cake!  Use strawberry margarita mix instead of regular, a strawberry cake mix and skip the lime zest!  Top it with Strawberry Margarita Glaze or whipped cream with sliced strawberries!  (I have to thank Ashley for the idea!)

You can use the Margarita Mix with alcohol for an adult party, if you would like....use the same measurements!

Friday, May 18, 2012

Freezer to Dinner in One Hour!


This has probably never happened to you.....

You walk in the door after a long, hard day at work (and a really bad start to your morning) and the first question that greets you is...."What's for dinner?"



Rewind......

Earlier in the day, after you found your daughter's gerbil had made a new bed out of your shoe, the toilet had overflowed and there was no hot water for your shower....the last thing on your mind was taking something out of the freezer for dinner.

So, now what?  Don't worry, I've got you covered with this super easy dish that uses frozen chicken breasts and gets dinner on your table in an hour!  Add some noodles, rice or mashed potatoes and you have dinner!

OH, one more thing....don't tell the family, but, this dish is VERY healthy!  YAY!!!



Baked Chicken Breasts with Mushrooms and Artichoke Hearts


  • 3 or 4 frozen (or thawed) boneless and skinless chicken breasts
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon ground black pepper or to taste
  • 1 can (14 ounces) quartered artichoke hearts in water
  • 1 cup sliced white or crimini mushrooms
  • 3 - 4 scallions, white and green parts, sliced thin on the diagonal (optional)
  • 1 can (14.5 ounces) chicken broth (can be fat free)
  • 1/3 cup all-purpose flour

Preheat oven to 350 degrees.  Lightly spray a 2 quart baking dish with non-stick cooking spray.

Place chicken breasts in a single layer on bottom of baking dish.  Sprinkle with salt and pepper.  Evenly layer the artichoke hearts, mushrooms and scallions over the seasoned chicken breasts.

In a small bowl, whisk the chicken broth and flour together, pour over chicken, artichokes and mushrooms in the baking dish.

Place, uncovered, in oven and bake for 50 to 60 minutes, or until chicken is cooked thru and the juices from the chicken run clear when cut into with a knife.  Remove chicken from pan and stir juices to blend.

Serve with rice, brown rice, mashed potatoes or noodles.

Serves 4

If you don't like artichokes, use broccoli!  No fresh mushrooms, add a can of mushrooms!  No scallions, finely chop some onion!

Don't sweat it...YOU'VE got this!!!


Monday, May 7, 2012

Asian Style Cucumber Salad



I love Seaweed Salad....the kind you get from your favorite sushi place!  Unfortunately, my budget doesn't always allow me to indulge my "habit"!




So, after much research and reading, I decided to recreate the dish using some more common ingredients, namely cucumbers AND nori.

Traditional Seaweed Salad is often made with Wakame, which is a dried Japanese seaweed.  It's hard to find and kind of expensive.  Nori is the dried seaweed sheets you find in the Oriental section of your grocery store that is used to make sushi rolls.  Though nori is an optional ingredient, I find it adds that "sea" flavor that you get in Seaweed Salad....it's a hard flavor to describe, but, I really like it!


To julienne the cucumbers, I used a "julienne" peeler that I found at a garage sale....I don't use it for much, but it came in handy for this recipe!    You are looking for very thin, narrow strips of cucumber!  And, leave the skin on....it adds texture and color!


Asian Style Cucumber Salad


  • 3 tablespoons rice vinegar
  • 3 tablespoons soy sauce, low sodium
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons sugar
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon minced garlic
  • 3 scallions, white and green parts, thinly sliced on the diagonal
  • 2 English cucumbers, thinly julienned*
  • 2 sheets dried nori (sushi wrappers), cut into thin strips, optional
  • 3 tablespoons minced cilantro
  • 1 tablespoon toasted sesame seeds

In medium bowl, mix together rice vinegar, soy sauce, sesame oil, sugar, ginger, garlic and scallions.

Toss in cucumbers and nori (if using) and toss to coat.  Allow to marinate for 30 to 60 minutes, stirring several times to distribute marinade completely.

Drain mixture, place salad in bowl and toss with cilantro and sesame seeds.

Serves 4




*If using regular cucumbers, cut cucumbers in half and remove seeds with a spoon.