So, I love breakfast for supper. Usually, I’m an eggs and bacon kind of eater, but every once in a while, you want something you can slop syrup over and push around the plate. That’s when I turn to waffles.

There are two kinds of waffle batters I have made. Yeast waffles require that you make the batter several hours, or better yet, a day or so before you cook it.  And while I plan ahead far enough, I rarely have room in my refrigerating for a big ole bowl of waffle batter.  When I just have an urge, I turn to a chemically leavened waffle batter.


2 cups of all purpose flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1 teaspoon of salt
4 tablespoons of unsalted butter, melted and slightly cooled
3 large eggs, beaten (things work a little easier if they are about room temp)
2 cups of buttermilk
3 tablespoons of sugar

Mix the flour, baking powder, baking soda, and salt together in a bowl and set aside. (To get them really mixed, put them in a food processor for about 5 seconds).

Mix the butter and the eggs together…you want the butter here to still be liquid but to be cooled enough not to curdle the eggs…and the eggs to be warm enough not to chill the butter solid when it’s added. Add the buttermilk and sugar and mix thoroughly.

Pour the egg mixture over the flour mixture and gently mix until the flour is completely mixed in. Don’t stir too vigorously, or you will get tough waffles. Once mixed, set the batter aside to rest for about 5 minutes.

Plug in your waffle iron (yes, you really do need one for this). Once it’s hot, either spray with non-stick spray or brush lightly with butter. ladle 5-6 ounces of batter into the center of your waffle maker and close. If you like really crisp waffles, cook them for 1-2 minutes after the waffle maker beeps that it’s done.

Serve your waffles immediately, or keep them on a baking sheet in a 200 degree oven to keep them warm.

I like to eat mine with lots of butter and maple or chokecherry syrup.

You can make a chocolate version of these waffles by adding 1/2 a cup of cocao to the flour mixture and 1 teaspoon of vanilla to the egg mixture. Add 1/2 a cup of mini chocolate chips after the batter is mixed. Top with whipped cream;).

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Chicken Roulades

Yeah, I know. It’s been a while. I’ve always been a terrible blogger when it comes to regular posting. But I have a good reason this time! My wife had surgery and I was busy.

Anyway, I made this for our Valentine’s dinner. It’s a pretty easy dish, but it’s really tasty and there are many ways you can dress it with a number of sauces.

Chicken Roulade with Apple cider sauce & roasted root vegetables

3 boneless skinless chicken breasts, or 6 chicken cutlets
6 oz gruyere, shredded
6 slices prosciutto

2-3 medium sweet potatoes
3-4 large carrots
3-4 large parsnips
1 pound of small red or white potatoes

1/4 cup apple brandy or applejack
3 tablespoons apple cider vinegar
1/2 cup apple cider
1/4 cup chicken broth or water

For the roasted root vegetables, peel and chunk the sweet potatoes into roughly 1/2″ pieces. Peel and cut the carrots into even pieces. Peel and cut the parsnips into even pieces. Wash the potates thoroughly and cut them into even pieces. Toss all the root vegetables together with a enough olive oil to coat them and put them in the oven at 400 degrees for about an hour, stirring them a couple times during the cooking.

A chicken roulade is essentially a stuffed chicken breast, only, it’s not breaded. You want six relatively equal sized pieces of chicken breast.  Pound them thin to make what are essentially chicken cutlets (about 1/4″) but be careful not to shred them as you are pounding them.

When you have the pounded chicken cutlets, lay each one with the small end pointed away from you. Lay a slice of prosciutto on the chicken cutlet and lay about 1 oz of shredded gruyere on the wide end. Roll the chicken cutlet up around the prosciutto and gruyere. You can pierce them with toothpicks to hold them together if you wish. I don’t usually.

Put a skillet over medium high heat and heat 3 tablespoons of grapeseed or other high smoke point oil in a pan until it just starts to smoke. Put the roulades in the skillet and cook on all sides, until the chicken is cooked through. Takes about 4-5 minutes per side. If the bottom of the pan starts to brown too much, either add a bit more oil or turn down the heat. Once the roulades are cooked through, set them aside on a plate and add the water or broth to the skillet to deglaze. Scrape up the fond and chicken bits in the bottom of the pan. Once everything is deglazed add the cider, cider vinegar, and apple jack to the pan and cook down until it’s slightly thickened…about 4-5 minutes.  Finish with a tablespoon of butter.

Plate the roulades and spoon the sauce over the roulades. Serve with the roasted root vegetables.

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