For some reason, our February has been incredibly busy. With appointments, get-togethers, and functions nearly every day these past couple weeks, we’ve been in definite need of some fast meals that will keep me and my carnivorous hubby full. It also doesn’t hurt to have a super easy, delicious breakfast recipe that can double as a quick lunch with your girlfriends.
Speaking of breakfast, I have some Krispy Kreme news for you. First, Krispy Kreme is opening their 1,000th store on February 24th (next Tuesday). Because of this, you can go to Krispy Kreme on the 24th and receive a free glazed doughnut. While you’re there, you might also want to try one of their new flavors: java chip or (the one I’d love to try) chocolate chip cookie dough.
For the first recipe, I’d like to share a classic quick dinner favorite – a casserole. This one could not be easier, but it’s still very tasty and not too bad for you (depending on the bbq sauce you use). I also love that it uses basic ingredients in a way that shakes up the usual chili routine. I served mine with some white cheddar mac and cheese (a recipe I’ll share soon), but I think it would go equally well with biscuits, chips, or cornbread. We got 8 servings from this, but that would depend on how many/what types of sides you serve with it.
BBQ Chili Bake (from Pillsbury)
1 lb. ground pork (I did use pork, but I see no reason you couldn’t substitute your choice of ground meat.)
1 pkg. taco seasoning
2 15 oz. cans rinsed, drained black beans
1 14 1/2 oz. can diced tomatoes
1 c. bbq sauce
1 c. shredded cheddar
1. Preheat the oven to 350 degrees and grease a 9×13 pan. In a large skillet over medium-high heat, brown the pork and drain off all the grease.
2. To the browned meat, add the taco seasoning, beans, tomatoes, and bbq sauce. Stir everything together and pour it into the prepared pan; cover it with foil.
3. Bake for 30-35 minutes. Remove from the oven, top with cheese, recover, and let stand 5 minutes before serving.
Now, as good as that was, these waffles are better. We tried this recipe because my best friend is gluten and refined sugar free, and these looked like a great way to quench a waffle craving. Man oh man, you would never guess that these are gluten free. They taste so delicious and are good topped with just about anything you could think of: honey, maple syrup, peanut butter, jam, even cookie butter (if you’re not sugar free). Unlike some buckwheat crepes that we’d recently tried (weird texture and not very flexible), these got wonderfully crisp and had a perfect waffle texture. We got 10 individual waffle from this recipe and were hard pressed not to eat them all. (By the way, 10 waffles means we filled up her waffle iron 5 times, and each square was one waffle.) We got full on about 3 each, but they tasted so good we wanted to keep going. I think these should definitely make an appearance in your breakfast rotation soon.
Buckwheat Waffles (Cookie and Kate blog)
1 c. buckwheat flour (I know it’s weird, but there’s actually no wheat or gluten in buckwheat.)
1 tbsp. sugar (Since we were topping it with something sweet, we just left this out.)
1 1/4 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
1 1/4 c. buttermilk
1/4 c. melted butter
1. Preheat your waffle iron. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
2. In a liquid measuring cup, whisk together the buttermilk, butter, and egg. Pour the wet ingredients into the dry mix and stir everything together.
3. Pour the batter into your waffle iron and cook til the waffles are lightly crisp and barely letting off any steam. (For us, this was 1 1/2-2 cycles for the waffle iron.) Repeat with the remaining batter.
Have you ever tried buckwheat before? If you have, what’s your favorite recipe/dish to eat it in?