(Captain) Quark Waffles inspired by Ratchet & Clank

For the past month or so, my daughter has been telling me that she wants to go see the Ratchet & Clank movie. Daily. Sometimes more than once. Well, it was finally released this past weekend. Guess what we did? Oh yeah, went to the movie theater.

So, here's the thing—I wasn't really familiar with Ratchet & Clank. I knew it was a video game, but I'm not a gamer. It's basically for the same reason that I can't read e-books...a bit of photosensitivity. If I decide to throw caution to the wind (like I did when my sister first bought Guitar Hero so many years ago), I'm dizzy and unbalanced for at least 2 days. It's not fun and I can't get anything accomplished or even focus on anything, so I just don't do it.

Herbed Turkey over Cornbread Waffles w/ Cranberry Sauce

I like Thanksgiving leftovers almost as much as I like the meal itself. It actually makes me a leeeetle bit frustrated if there's nothing left for later that night AND the next day. That is exactly why I make extra. Of everything. For example, even if I'm roasting a whole turkey, I put an extra breast in the crockpot. I always make a double batch of cranberry sauce. And one pie? Oh no, I make at least three pies or other dessert offerings—but mostly pie.

I know this sounds boring, but my absolute favorite way to eat leftover turkey is simply piled on white bread and sprinkled with salt for a sandwich that sticks both to the roof of my mouth and to the insides of my throat and chest as it goes down. I swear, but that's exactly the way I like it. Hanger ensues if I don't eat at least one of those sandwiches yearly.

But I also like more creatively re-purposed leftovers. For example, a Turkey Manhattan (an open-faced sandwich with turkey, mashed potatoes, and gravy) is probably second on the must-have Thanksgiving leftovers scale. I also always throw a couple of extra sweet potatoes in the oven alongside whatever is roasting for the sole purpose of eating these Cranberry-Barbecue Turkey Stuffed Sweet Potatoes later on. Turkey Tetrazzini and Cranberry Sauce Crumb Bars are a couple more of my family's favorite uses for leftovers.

Peanut Butter Apple Raisin Waffles w/ Chia Seeds

This is a Sponsored post written by me on behalf of National Peanut Board. All opinions are 100% mine.

In celebration of Better Breakfast Month, I'm bringing something both nutritious and delicious to the table today. Packed with protein, fiber, and fruit, these waffles are inspired by one of my family's favorite snacks - crisp apples slices with a shmear of peanut butter and a smattering of plump raisins, or as we like to call them—ants on a raft. They're crisp on the outside and moist on the inside, plus they aren't too sweet (which makes them the perfect vehicle for a drizzle of pure maple syrup).

I'm excited to be partnering with the National Peanut Board today to highlight Peanut Butter for Breakfast! Now, I grew up with the old adage "breakfast is the most important meal of the day", a belief that I've passed on to my own children. Many people may think that's just something parents say to get their kids to eat breakfast, but it's based on good fact—especially if your breakfast includes a high amount of protein. Studies show that people who enjoyed a breakfast that included at least 35 grams of protein felt fuller, had fewer cravings, and even ate fewer high-calorie snacks later in the day. Starting the day by eating breakfast is also associated with weight loss and maintenance.

Adding peanut butter to your breakfast is a fantastic (and easy) way to get that protein into your morning meal. Even if you're in a hurry (and I know this from experience), it's simple to toast a slice of bread, and then spread it with peanut butter. Another quick and easy idea is to swirl it into some yogurt, with a palmful of chopped peanuts and some banana slices (even a few mini chocolate chips).

Classic Sourdough Pancakes (or Waffles)

Wake up, you sleepy head, haul your heinie out of bed.  Wakey, wakey...eggs and bakey.  Rise and shine.  Time to greet the day!  If you don't hurry up, all the pancakes will be gone.  

You have to find the one that works for you.

Classic Sourdough Pancakes (or Waffles)

ever-so-slightly adapted from King Arthur Flour

yield: ~16-20 pancakes or waffles

Overnight sponge:

    2 c. (8½ oz.) Unbleached All-Purpose Flour

    2 Tbs. (1 oz.) sugar

    2 c. (16 oz)  buttermilk

    1 c. (8½ oz.) sourdough starter, straight from the refrigerator (not fed) --->Sally was already on the counter, so I used mine at room temp.

In a large mixing bowl, stir together starter, flour, sugar, and buttermilk.  Cover and let rest at room temperature overnight.  This is how it looked in the morning. Wowza!  So active.

Pancake (or Waffle) batter:

    all of the overnight sponge

    2 large eggs

    ¼ c. (1¾ oz.) vegetable oil or melted butter

    ¾ tsp. salt

    1 tsp. baking soda

In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.  Add the salt and baking soda, stirring to combine. The batter will bubble.

Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.  Or for pancakes, ladle onto a hot skillet and flip when bubbles begin to pop and edges look dry.  I used ¼ cup scoops for both pancakes and waffles.

Enjoy!  Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.

How do you rouse your loved ones from their slumber?

Blue Corn, Blueberry, and Buttermilk Waffles with Blueberry Maple Syrup

Tired of breakfast yet?  Me neither.  I mean...yes, waffles.  Again.  But they're a different beast altogether than the buttermilk waffles were.  Well, maybe not entirely different.  They are waffles and they also use buttermilk.  Hmmm.  What was my point?

My point was that I can't get enough breakfast food and these waffles are an awesome contribution to the breakfast, brunch...heck, dinner...table.  The waffles themselves are crisp on the outside and a bit chewy on the inside from the cornmeal.  The blueberries add the the "blue" I was hoping for with the blue cornmeal.  The thing is, they're actually not sweet.  There's just a touch of brown sugar in them, but not enough to make them seem like a sugary food.  No worries, though...once you pour on the hot maple syrup, they'll be plenty sweet enough to satisfy that urge that made you want waffles for breakfast...yet they won't overwhelm those who don't dig sweet first thing in the morning.

Blue Corn, Blueberry, and Buttermilk Waffles

makes ~6 waffles

¾ c. blue cornmeal

¾ c. all purpose flour

¼ tsp. baking powder

¼ tsp. baking soda

¼ tsp. fine sea salt

2 Tbs. brown sugar

1 c. buttermilk

2 egg, room temp.

¼ c. melted butter, cooled to room temp.

1 c. blueberries, fresh or frozen

Mix all of the dry ingredients together in a large bowl.  Whisk the buttermilk, eggs, and butter together in a separate bowl.  Gently fold the wet into the dry and then fold in the blueberries.

Preheat your waffle iron according to package directions and scoop batter (mine goes by ¼ cups).   Cook until golden and crispy outside and cooked all the way through. You could also make these in a belgian waffle maker.

These waffles are not sweet on their own and benefit from some good maple syrup and/or fresh fruit toppings such as blueberries, strawberries, or sliced bananas.  I made a simple Blueberry Maple syrup that I thought was perfect with them.

Blueberry Maple Syrup

Make as much as you need by doubling, tripling...or halving.  Just keep the syrup to blueberry ratio the same.

1 c. pure Maple Syrup

1 c. fresh or frozen blueberries

Combine in a small saucepan and bring to a boil.  Reduce heat to a simmer and cook for ~10-15 minutes.  Blueberries will soften and burst to turn the syrup a beautiful blue color and the time will allow the two to combine and let some of the water from the fruit to evaporate.  Should be the consistency of syrup again when ready to serve.

Although they'd no longer be meatless, these would be awesome with some cooked bacon crumbled into the batter, as well.

Sharing this post with:

*BSI: Buttermilk

Soft Buttermilk Waffles

Sometimes, the simplest, most basic meals are the ones that we crave the most in our house.  The kids...okay, and the adults...always get excited when the waffle machine makes an appearance on the counter.  This rectangle waffle shape is a fairly new acquisition.  I've had a Belgian waffle maker for years, but sometimes I'm overwhelmed by the grandness of the Belgian, so I'm glad to be able to switch up now.  Buttermilk waffles that are soft and fluffy on the inside with a golden crisp outside are excellent in and of themselves.  But my favorite way to eat them is layered with salty, meaty bacon and drizzled with warm maple syrup.  Washed down with a gulp of coffee. Aaaahhhh.  I feel like I've been talking about breakfast/brunch quite a bit recently. Hmmm.  Guess I'm feeling a "start your day right" vibe.  These will definitely get your motor runnin'.

Soft Buttermilk Waffles

adapted from Quick-Fix Southern

makes 10-12 

¼ c. butter

2 Tbs. coconut oil

1¾ c. ap flour

¾ tsp. baking soda

1 tsp. salt

1/3 c. sugar

1 egg

1 c. milk

¾ c. buttermilk

Preheat a waffle maker according to machine instructions.  

Combine butter and coconut oil in a microwave-proof cup and melt, ~45 seconds.  Combine flour, baking soda, salt, and sugar in large mixing bowl.  Whisk egg, milk, and buttermilk together in a medium bowl and stir into dry ingredients.  Slowly pour in melted fats and stir until combined.

Spray waffle maker w/ non-stick cooking spray.  Pour by ¼ cups into each section of waffle maker (or if yours holds a different amount, then obviously use that amount.  Or use a belgian waffle maker...which would give you ~2 full waffles).  Cook until done.  Repeat with remaining batter.

You know what's almost as good as eating soft buttermilk waffles hot from the iron?  Having some in your freezer to reheat in the toaster for a speedy breakfast.  And it just so happens that these freeze very well. Simply line then up on a sheet tray that has been lined with wax paper or parchment and freeze.  Transfer to a freezer bag after they've been in the freezer for about a half an hour.  You don't want to wait to long and lose them to freezer burn.  Pop them in the toaster for a few minutes...until they're golden and a delicious smell is wafting up through those narrow slots.

Sharing this post with:

Cookbook Review: Quick-Fix Southern by Rebecca Lang

Rebecca Lang set out to combine taste, history, family, tradition, Southern roots, and her love for the kitchen in the fast-paced world of today in the cookbook Quick-Fix Southern.  She says she was raised with grandmothers who could "run a kitchen like nobody's business" ...in a part of the country steeped in rich tradition...food playing a major role in this history.  Aiming to get meals on the table in a shorter time-frame, Lang brings Southern Classics as well as more modern dishes to the table.  Starting out with a chapter on "the basics of quick cooking in the south", you'll be itching to get into the kitchen and stock your pantry with her Southern All-Purpose Flour and Southern Self-Rising Flour, Buttermilk, Tangy Barbecue Sauce and Sugar Syrup so that you, too can bring some comforting Southern classics to your table in no time at all.

While (of course) there were little strips of paper sticking out of this book from every open edge, I started out by making a big batch of Soft Buttermilk Waffles for breakfast.  They were quick and simple.  And awesome.  I'll be using this recipe often!

I HAD to try the Jalapeño Deviled Eggs in the appetizers and snacks chapter...for Mexi's sake {ahem}.  And just as I predicted, he said they rocked.  He likes his deviled eggs as sandwich-stuffers.  Sure enough, he shoved as many as he could in between two slices of bread and raved the whole time he chewed.  Yeah.  Not a pretty sight.

Next up is a Southern classic that I've wanted to try for...like...ever, but for some reason never had.  Until now.  Classic Pimento Cheese is just as addicting as I expected.  I mean, extra-sharp Cheddar is a total weakness of mine, anyway.  Combine it with some onion and a couple of other ingredients and it was a stinky-delicious-crave-worthy container of goodness.

Now, something funny.  My friend Deb from Kahaki Kitchen just happened to review this book last week.  And she just happened to choose two of the same things to test out that I did.  That would be the aforementioned Pimento Cheese, and the Oats and Bacon Meatloaf.  Fortunately, I had the meatloaf in the oven the day I saw her post, so I knew to save some and combine it with the cheese to make a killer sandwich like she did!  Seriously.  The meatloaf doesn't have too many ingredients, but it is super tasty.  I think I may have actually enjoyed it even more cold.  Cold meatloaf and pimento cheese sammich....YUM!  Like seriously.  YUM.  Seriously.  Thanks Deb...great minds think alike☺. But we already knew that, didn't we!?

Last, but certainly not least, some popcorn...kicked up with the salty, meatiness of bacon...the musty, earthiness of rosemary...and the pungeant punch of blue cheese.  And don't forget the butter!  A great and dare I say addicting (again!) snack that I just couldn't get enough of.  Oh, and wash it down with a cold beer for good measure.  Your breath will be odorific!

Blue Cheese and Bacon Popcorn

from Quick-Fix Southern

serves 4-6  (or 2-3 in my house)

1 (3.3 oz.) bag natural microwave popcorn

3 Tbs. butter, melted

2 oz. Maytag Blue Cheese

4 slices cooked bacon, finely chopped

2 tsp. chopped, fresh rosemary

Pop the popcorn according to package directions.  Pour popcorn into a large mixing bowl.  Drizzle about half of the melted butter over the popcorn.  Grate about half of the cheese over the popcorn.  Sprinkle with (you guessed it) half of the bacon and half of the rosemary.  Toss and repeat with remaining ingredients.  Serve immediately.

There are tons more delicious recipes, tips and meal choices packed into this great cookbook...check it out!

*Disclaimer: I received a free copy of this book from the publisher to review, should I choose.  The opinions stated in this post are 100% mine!