- 1 cup all-purpose flour, spooned and leveled
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 2 large eggs
- 4 tablespoons (1/2 stick) unsalted butter, melted
- Maple syrup and butter, as desired, for serving
Preheat waffle iron according to manufacturer’s instructions. In a large bowl, whisk flour, sugar, baking powder, and salt; set aside.
In a small bowl, whisk milk and eggs; pour over flour mixture, and whisk gently to combine (don’t overmix). Gently whisk in butter.
Following manufacturer’s instructions, cook waffles until deep brown and crisp. (For a standard waffle iron, pour a generous 1/2 cup of batter into center, spreading to within 1/2 inch of edges, and close; waffle will cook in 2 to 3 minutes.)
Serve warm, with maple syrup and butter, as desired.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
- 1 lb lean ground beef or ground turkey
- 1½ cups beef broth
- 1 tbsp chili powder
- 1½ tsp ground cumin
- ¾ tsp dried oregano
- ½ tsp salt
- ⅛ tsp pepper
- 3 garlic cloves, crushed
- 2 cans black beans, drained
- 1 can diced tomatoes
- 1 can diced tomatoes with green chilies
- Brown ground beef or turkey.
- In large pot, combine all ingredients and bring to a boil.
- Turn down heat and simmer for 20 minutes.
- Serve warm and garnish with cheese, sour cream and green onions if desired.
1 (5 to 6 pound) roasting chicken
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
© 2015 Television Food Network, G.P. All Rights Reserved.
6 medium size apples, peeled and diced
2 cups almond flour
1/2 cup coconut oil
1/4 cup raw honey
1 1/2 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp ground nutmeg
Preheat oven to 350F degrees and lightly grease a pie pan with cooking spray.
Whisk together the honey and vanilla extract in a bowl with the cinnamon and nutmeg. Add the flour and whisk until smooth and combined.
Cut in the coconut oil and stir with a fork until it forms a crumbled mixture. Spread the apples in the bottom of the pie pan and top with the crumbled mixture.
Cover with foil then bake for about 45 minutes until the apples are tender. Remove the foil and bake for another 10 minutes.
Let cool for 10 minutes before serving.
I halved this recipe based on what we had at home, and it made dinner portions for the three of us with some crusty bread. It was easy to keep the veggies going on the stove for a while as I occasionally forgot about them.
Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb half into 1/2-inch-wide wedges, leaving some ore attached to each wedge.
Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.
Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.
Prep time: 12 mins
Cook time: 8 mins
Total time: 20 mins
Here’s an easy and yummy lunch idea: pineapple fried rice. It is a great way to put some sparkle in your leftover rice. I’m a big fan of fried rice. Cooking over higher heat seals in all the natural flavors of the pineapple and leaves your rice with a subtle crispness. This stir-fry is a great meatless choice and everyone in my family loved it! Once your food hits the stove, it’s done in under 10 minutes. Quick and easy!
- 1½ cups fresh pineapple
- ½ sweet red bell pepper
- ½ onion
- 1 Tbsp ginger
- 1 garlic clove
- 2 Tbsp soy sauce, or to taste
- 2 cups cooked white rice, cold (=1 cup uncooked white rice with 1 Tbsp butter & ¼ tsp salt)
- 1 tsp sesame oil, optional (but highly recommended)
- 2 Tbsp green onions
- 1 Tbsp sesame seeds, optional
- Rinse rice thoroughly and cook according to package instructions. We used a rice maker and added 1 Tbsp butter and ¼ tsp salt then let it cool completely. This works best with cooled, leftover rice. Don’t use warm or hot rice or it will get sticky.
- Prep your vegetables before firing up the stove. You won’t have time to chop between steps.
- Heat a heavy-bottomed skillet or wok over medium heat, then swirl in 2 Tbsp oil. Add diced onion and cook about 1 minute or until softened. Next toss in pressed garlic and grated ginger and saute another minute, stirring constantly.
- Increase heat to med/high and add diced bell pepper with pineapple and continue to saute everything for 3-5 minutes or until golden, stirring frequently.
- Add 2 cups cooked rice and 2 Tbsp of soy sauce, or to taste. Continue to stir over the heat another minute or until soy sauce is well blended in.
- Turn off the heat stir in 1 tsp sesame oil, or to taste.
- Plate the rice and sprinkle each bowl with some chopped green onions and sesame seeds if desired and serve warm.
- 3/4 lb ground turkey breast
- 1 1/2 Tbsp cumin
- 1 tsp kosher salt
- 1 can (28oz) Crushed Tomatoes
- 1 can (15.25oz) black beans, rinsed and drained
- 1 can (15.25oz) sweet corn, drained
- 3 cup cooked Jasmine Rice
- 8 fresh Sweet Red peppers
- 1 cup reduced fat Colby Jack cheese
- 2 green onions, sliced
- Wash red peppers and slice the tops off each pepper. Remove the seeds. Stand each pepper up next to each other in a large baking dish (13×9).
- In a large skillet, brown ground turkey until fully cooked. Drain. Return to skillet. Add cumin, salt, tomatoes, black bean and sweet corn. Simmer about 15 minutes.
- Meanwhile, cook Jasmine rice according to package.
- Add cooked rice to skillet, combining completely. Remove from heat. Fill each red pepper with turkey mixture.
- Cover dish with foil and bake in a 350 degree oven for about 40-45 minutes.
- Remove foil and top with cheese. Bake an additional 5 minutes, until cheese is melted.
- Remove from oven and sprinkle with green onion pieces. Serve and enjoy!
1 cup butter, melted (2 sticks)
2 cups graham cracker crumbs
2 cups confectioners’ sugar
1 1/2 cups peanut butter
1/4 cup peanut butter
2 cups chocolate chips
1. Combine first four ingredients in a large mixing bowl until well-combined and smooth. Spread evenly into a 9×13 baking dish.
2. Combine ingredients for the peanut butter bar chocolate topping in a medium glass bowl. Melt in the microwave for 1 minute at a time on 80% power. Remove from the microwave and stir until smooth.
3. Spread on top of the peanut butter bar base and place in the freezer for 15 minutes.
4. Remove from the freezer and cut into individual bars.
2 lbs. skinless chicken thighs (bone-in or boneless)
½ cup coconut amino
1 tablespoon honey
1 tablespoon fresh ginger grated
2 garlic cloves, minced
salt and pepper
- Place chicken in the slow cooker.
- In a small bowl, mix coconut aminos, honey, fresh ginger and garlic cloves.
- Pour the sauce over the chicken and cook on low for 4 to 5 hours.
- Use a slotted spoon to remove the chicken from the slow cooker.
- Adjust salt and pepper to taste.
- Serve and enjoy!