A Perfect Feast

The Equipment I Used

A Food Scale- I highly recommend using a food scale to weigh your flour and cocoa powder. If you skip this step, you might end up with heavy and dry waffles.
A Sifter- Please sift all the dry ingredients. This is the best way to blend them.
A Waffle Iron- You don’t need anything fancy. I have a cheap Farberware iron.

The Ingredients Needed for Chocolate Chocolate Chip Waffles with Chocolate Syrup

Bittersweet Chocolate- I use Ghiradelli bittersweet chocolate bars.
Sour Cream- Be sure to use full fat sour cream.
Cocoa Powder- Make sure to use unsweetened cocoa powder. I used Ghiradelli cocoa powder.
Mini Chocolate Chips- I used a mixture of Ghiradelli and Nestles.
Cream- You’ll need heavy cream for the syrup.
Corn Syrup- Use light corn syrup for this recipe.
Flour- This recipe uses all purpose flour. I like King Arthur flour.

How I Made my Waffles and Chocolate Syrup

First, I melted together the chocolate and butter.
Next, I carefully measured all the waffle ingredients.
Then, I sifted together all the dry ingredients.
Next, I mixed the wet ingredients. And, I stirred in the chocolate and butter.
Then, I stirred the dry ingredients into the wet ingredients. It’s important not to overmix your waffle batter.
Next, I stirred in the chocolate chips.
Then, I put the batter into the preheated waffle iron. It’s important not to overcook the waffles.
Meanwhile, I made the chocolate syrup. Do not let your cream boil, it should be just barely simmering.
Finally, I served my waffles with the syrup, strawberries, and whipped cream.

These Chocolate Chocolate Chip Waffles with Chocolate Syrup are quick and easy to make, as well as, sinfully delicious!

Chocolate Chocolate Chip Waffles with Chocolate Syrup

Chocolate waffles filled with mini chocolate chips, and topped with chocolate ganache syrup.

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Prep Time 15

Cook Time 10

Total Time 25

Course Breakfast

Cuisine American

Servings people

Calories 350 kcal

Equipment

waffle iron

Ingredients

3 ounces bittersweet chocolate (90g)
4 tbsp. unsalted butter
2 cups flour (240g)
¼ cup unsweetened cocoa powder (20g)
¼ cup dark brown sugar
1 tbsp. baking powder
¼ tsp. salt
3 eggs
½ cup sour cream
1 cup whole milk
1 tsp. vanilla extract
1 cup mini chocolate chips
1 quart strawberries
whipped cream

For the Chocolate Syrup:

⅛ cup heavy cream
1 tbsp. light corn syrup
¾ cup mini semisweet chocolate chips

Instructions

In a small saucepan, melt together the bittersweet chocolate and butter on low heat. Stir and cook just until the chocolate is melted. Remove from the heat.
In a small bowl, sift together the flour, cocoa powder, baking powder, and salt. Stir in the brown sugar.
In a large bowl, beat together the eggs. Add the sour cream, milk, and vanilla and stir until combined. Whisk in the chocolate and butter mixture. Then, add the flour mixture and stir until just combined. Stir in the mini chocolate chips.
Cook according to your waffle iron's instructions. Be sure not to overcook them, or they will be too dry.
Meanwhile, make the syrup: In a small saucepan, heat the cream and corn syrup until barely simmering. Remove from the heat and stir in the chocolate chips. Stir until they're completely melted and smooth. This can be reheated in the microwave, stirring at ten second intervals, until it's heated through.
Serve the waffles with the syrup, and strawberries and whipped cream.

Nutrition

Calories: 350kcal

Keyword waffles

Tried this recipe?Let us know how it was!

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by Sharon

January 4, 2021

Potato Soup with Roasted Garlic Cheddar Cheese

Potato Soup with Roasted Garlic Cheddar Cheese is a creamy potato and vegetable soup. This soup is full of Yukon Gold potatoes, celery, carrots, leeks, red pepper and garlic. And, all these veggies are simmered in chicken stock and cream. To add even more flavor, …

soup

by Sharon

January 2, 2021

Salsa Verde Cheese Enchiladas with Vegetable Filling

Salsa Verde Cheese Enchiladas with Vegetable Filling are a delicious meatless meal. I stuff my enchiladas with colorful peppers, that are simmered in a cheesy sauce. Then, I top my enchiladas with a fresh salsa verde sauce. Finally, I sprinkle cheese all over the top …

meatless

by Sharon

January 1, 2021

Filet Mignon with Truffle Butter and Risotto

Filet Mignon with Truffle Butter and Risotto is a delicious special occasion dinner. This year, I served it for New Year’s Day. I cook the filet mignon in a cast iron skillet. Then, I top each filet with a dollop of truffle butter. I serve the steak on top of mushroom risotto, and steamed asparagus. All together, this is a terrific meal!

The Equipment I Used

A Dutch Oven- I really like cooking my risotto in a Dutch oven.
A Cast Iron Skillet- In my opinion, this is the best pan for cooking steak.
A Thermometer- Use an instant read thermometer for measuring the temperature of your steak.

The Ingredients I Used for Filet Mignon with Truffle Butter and Risotto

Truffle Butter- You can find this with the specialty butters at gourmet markets.
Filet Mignon- Substitute any kind of steak you like. This would be fantastic with strip steak or rib eye.
Rice- Use Arborio rice, or any other risotto rice.
Mushrooms- I only like plain, white mushrooms. But, this would be good with shitake or another wild mushroom.
Chicken Stock- As usual, I used my homemade stock for this recipe. You can find the recipe below.

How I Made my Filet and Mushroom Risotto

First, I started my risotto. To ensure your risotto is cooked perfectly, be sure to add a quarter cup of stock at a time. Stir the rice until it begins to stick to the bottom of the pot. Then add more rice. If you stir your rice constantly, it will cook more evenly. But, you can take time to cook the asparagus and filet mignon.
Next, I steamed my asparagus.
Then, I cooked my filet mignon. I seared the steak on high heat. Then, since we like our meat well done, I finished cooking it in a 350 degree oven, for about another twenty minutes. I was sure to keep checking the temperature of the steak.
Finally, I plated each portion of the risotto and topped it with some asparagus and a filet and truffle butter.

If you love filet mignon, I hope you’ll try this delicious Filet Mignon with Truffle Butter and Risotto.

Filet Mignon with Truffle Butter and Risotto

Filet Mignon topped with truffle butter, served with asparagus and mushroom risotto.

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Prep Time 5

Cook Time 35

Total Time 40

Course Main Course

Cuisine Italian

Servings

Calories 650 kcal

Ingredients

8 ounces sliced mushrooms
2 tbsp. unsalted butter
1 cup minced onion
1 cup Arborio rice
½ cup white wine
4 cups chicken stock
½ cup Parmesan cheese
1 tbsp. olive oil
4 filet mignon steaks
1 pound asparagus stalks, bottoms discarded
4 tbsp. truffle butter

Instructions

Begin by making the risotto: In a four quart saucepan, bring the chicken stock to a simmer. In a Dutch oven, melt one tablespoon of the butter and cook the mushrooms until they're golden. Remove the mushrooms to a plate. Add the onion along with another tablespoon of butter to the pot and cook until golden brown. Add the rice and stir until it is well coated with the butter and onions. Add the wine, and stir until the rice absorbs the liquid. Add the chicken stock in one quarter cup increments, stirring the rice with a wooden spoon. Add another quarter cup of stock when the rice begins to stick to the bottom of the pot. Keep adding stock until the rice is slightly tender. You may not need all the stock. Stir the mushrooms back in, along with the Parmesan cheese. You could also stir in some truffle butter.
While the risotto cooks, heat a cast iron skillet to high heat. Dry the steaks well and sprinkle with kosher salt and pepper. Add the olive oil and cook the steaks on both sides until they reach a temperature of 145 degrees for medium rare.
Meanwhile, make the asparagus. Boil one inch of water in a four quart saucepan. Add the asparagus and cover and simmer for six minutes. Drain and set aside.
Top each steak with some Truffle Butter.

Nutrition

Calories: 650kcal

Keyword beef, filet mignon, risotto, truffle

Tried this recipe?Let us know how it was!

Chicken Stock

Homemade chicken stock

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Prep Time 15

Cook Time 3

Total Time 3 15

Course Soup

Cuisine American

Servings cups

Ingredients

4½ lbs. chicken breasts and wings with skin and bones
10 cups water
2 peeled onions
2 peeled carrots
3 peeled parsley roots
1 tbsp. kosher salt
4 stalks celery
1 peeled parsnip
2 tbsp. garlic cloves
1 cup fresh parsley and fresh dill

Instructions

Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.

Keyword chicken soup, chicken stock, stock

Tried this recipe?Let us know how it was!

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by Sharon

December 31, 2020

Greek Salad with Dill Dressing and Pita Chips

Greek Salad with Dill Dressing and Pita Chips is one of our favorite salads. Even in the dead of winter, this salad still manages to taste garden fresh. The arugula and cucumbers are so nice and crispy. And, the tomatoes and orange pepper are so …

salad

by Sharon

December 30, 2020

Eggnog Pancakes with Bourbon Maple Syrup

Eggnog Pancakes with Bourbon Maple Syrup are our new favorite holiday breakfast. The eggnog flavor really shines through in these fluffy pancakes. And, the Bourbon Maple Cream Cheese Syrup is divine! Best of all, the batter and syrup can be made the day before. This …

pancakes

by Sharon

December 28, 2020

Pulled Pork Egg Rolls with Cilantro Dipping Sauce

Pulled Pork Egg Rolls with Cilantro Dipping Sauce are one of our new favorite appetizers. I fill my egg rolls with slow cooked pulled pork. Luckily, I had some pulled pork in my freezer. So, I was able to cook this entire dish in under an hour. Besides the pork, I fill my egg rolls with julienned broccoli stalks, carrots, and red pepper. Then, they are served with a Cilantro Dipping Sauce. I blend the cilantro with peanuts, garlic, and olive oil. It is a truly delicious dipping sauce.

The Equipment You’ll Need to Make the Egg Rolls

Deep Fry Thermometer- Since this appetizer is deep fried, you really need to use a deep fry thermometer.
Dutch Oven- You will need two Dutch ovens. First, braise the pork in one Dutch oven. Then, use a second Dutch oven to deep fry the egg rolls.
Food Processor- This is for making the Cilantro Dipping Sauce.

The Ingredients You’ll Need for Pulled Pork Egg Rolls

Pork- Be sure to use a boneless pork butt.
Chicken Stock- I always use homemade stock. The recipe is below.
Egg Roll Wrappers- These can usually be found in the produce department.
Broccoli Stalks- Peel the stalks first.
Cilantro- Be sure to wash your cilantro well.
Peanuts- I used unsalted dry roasted peanuts.
Lime Juice- Use fresh lime juice.

How I Made This Appetizer

First, you will need to make the pork.
Next, I made the cilantro dipping sauce.
Then, I filled the egg rolls with the pork and vegetables.
Next, I heated my oil and carefully fried the egg rolls. As long as the oil is kept at exactly 370 degrees, the egg rolls will cook up perfectly.
Finally, I drained the rolls over a wire rack.

I must tell you, these Pulled Pork Egg Rolls with Cilantro Dipping Sauce are super tasty! And, they would be a terrific New Year’s Eve appetizer.

Pulled Pork Egg Rolls with Cilantro Sauce — Pulled Pork Egg Rolls with Cilantro Dipping Sauce

Pulled Pork Egg Rolls with Cilantro Dipping Sauce

Egg roll filled with pulled pork, broccoli, red pepper, and carrots. Served with a Cilantro Dipping Sauce.

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Prep Time 30

Cook Time 4 15

Total Time 4 45

Course Appetizer

Cuisine American

Servings egg rolls

Equipment

Dutch oven
deep frying thermometer
Food processor

Ingredients

2 onions, cut in one inch pieces
3 pounds boneless pork butt
½ tsp. each kosher salt and cayenne pepper
1 tsp. each black pepper and garlic powder
2 tsp. each chili powder and paprika
6 cloves peeled garlic
1 cup chicken stock
¼ cup brown sugar
1 cup broccoli stems, peeled and julienned
1 cup carrots, peeled and julienned
1 cup red pepper, peeled and julienned
15 egg roll wrappers
2 cups vegetable oil

For The Cilantro Dipping Sauce:

2 cups cilantro
½ cup unsalted dry roasted peanuts
4 cloves garlic, chopped
½ cup extra virgin olive oil
¼ cup lime juice
¼ tsp. each red pepper flakes and dried oregano

Instructions

Begin by cooking the pork: Preheat the oven to 300 degrees. Place the sliced onions and garlic in the bottom of a Dutch oven, and then add the pork with the fatty side up. Mix together all the spices, but not the sugar, and spread them all over the pork. Pour the chicken stock into the bottom of the pot. Cover tightly and bake for four hours. Shred the pork with two forks and stir it back into the onions. Add the sugar to the pork and stir until combined. You will only need about two cups of the pork for this recipe. But, this pork freezes great!
Meanwhile, make the dipping sauce: In a food processor, chop the cilantro, peanuts, and garlic. Then, add the rest of the ingredients and process until smooth.
Fill a Dutch oven, fitted with a deep fry thermometer, with an inch of oil. Heat the oil to 370 degrees.
Lay an egg roll wrapper out, so that it's diamond shaped. Put a couple of tablespoons of pork and two slices of each of the vegetables slightly below the middle of the wrapper. Moisten all four corners or the wrapper with water. Pull the bottom corner of the wrapper over the filling, and then turn in the sides, pressing down to seal. Then roll up the egg roll, pressing down to seal the top point. All these directions come with the egg roll wrappers. Repeat with the rest of the egg rolls.
Fry the egg rolls three at a time, for about four minutes each, until they're golden brown and crispy. Drain the rolls on a wire rack over a pan. Do not add a new batch of egg rolls until the oil is exactly 370 degrees.
Serve with the Cilantro Dipping Sauce.

Keyword egg rolls, pork, pulled pork

Tried this recipe?Let us know how it was!

Chicken Stock

Homemade chicken stock

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Prep Time 15

Cook Time 3

Total Time 3 15

Course Soup

Cuisine American

Servings cups

Ingredients

4½ lbs. chicken breasts and wings with skin and bones
10 cups water
2 peeled onions
2 peeled carrots
3 peeled parsley roots
1 tbsp. kosher salt
4 stalks celery
1 peeled parsnip
2 tbsp. garlic cloves
1 cup fresh parsley and fresh dill

Instructions

Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.

Keyword chicken soup, chicken stock, stock

Tried this recipe?Let us know how it was!

pork

by Sharon

December 27, 2020

Cheese Ravioli with Bacon and Arugula

Cheese Ravioli with Bacon and Arugula is a delicious homemade ravioli dinner. First, I make the ravioli dough in my Phillips pasta machine. This machine is great, because it mixes up the dough and then extrudes the noodle sheets. All in less than ten minutes. …

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by Sharon

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