Blueberry Buttermilk Belgian Waffles

Can I just say that my hubby is THE best?!?  I sure do love him.  This past Valentine's Day, he surprised me with several goodies - and a Belgian waffle maker was among them.  I was so excited to open up the box and give it a whirl.  There are lots and lots of wonderfully thick and fluffy waffles in our (very near) future!

I wanted to start off with a classic recipe - nothing too crazy.  I pretty much love any recipe that incorporates buttermilk, so that seemed like a good place to start.  Belgian waffles are a little more involved than regular ole' pancake batter, but they are totally worth the extra effort.  They still came together pretty quickly, especially with the help of a stand mixer and using the waffle maker was very fun!  I have to admit, I was more than a little excited as I patiently waited for that first waffle to finish baking so that I could open the lid and take a peek at the waffle-goodness.  

These waffles came out even thicker than I thought they would.  They were fluffy and perfectly infused with blueberries and a hint of pure vanilla extract.  A drizzle of maple syrup sent them over the edge!

Bon Appetit, my friends!

Classic Blueberry Buttermilk Belgian Waffles
Adapted from:  Oster

Ingredients:
2 cups all-purpose flour
2 Tbsp cornmeal (optional)
1 Tbsp baking powder
3/4 tsp baking soda
1 tsp salt
3 large eggs, separated
3 Tbsp granulated sugar
1  3/4 cup buttermilk
1/2 tsp pure vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 cup blueberries

Directions:
In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt to blend thoroughly; set aside.

In mixer bowl, beat egg whites until soft peaks form.  Add sugar;  continue beating just until stiff peaks form.  Set aside.

Whisk together egg yolks, buttermilk and vanilla.  Using rubber spatula, stir buttermilk mixture into flour mixture, blending until dry ingredients are moistened.  (There should still be small lumps;  do not over-mix.)  Stir in melted butter.  Fold in beaten egg whites until combined.  

Pour batter onto bottom grid of hot waffle maker; sprinkle batter with fresh (or defrosted frozen) blueberries.  Close waffle maker and bake as directed.

Makes about 5 1/2 cups batter. 

Mom's Chicken & Dressing

Hand-written recipes are the best.

Who's ready for some Thanksgiving dressing??  Dressing is serious business around here.  Brad excitedly waits ALL year for the wonderful day that dressing graces his dinner plate.  In fact, I have to make 2 separate pans of it at the holidays.  One classic recipe, plus one with sausage added.  That way, there's sure to be plenty for leftovers after the hubbub of the big day is over.

This year, we had an extra special treat when my Mom visited us.  She was in the mood for her famous Chicken & Dressing for dinner, and Brad and I weren't ABOUT to complain.  You see, her dressing is the stuff holiday dreams are made of.  She's made it the same for as long as I can remember, and it's simply fabulous.  Try as I might, I've never been able to pull it off like her.  Mine always turns out differently.  But alas, I watched every step while she made it this time, and I think I've got it!  Hooray!

Also, I love hand-written recipes, and my Mama was nice enough to write down some notes for me to remember.  I've tried to translate these notes into a thorough recipe below.  I have to admit though, part of this recipe is simply magic.  The amounts aren't exact.  Perfection comes with years of making this for family and friends.  This is the sort of thing that's made with love...and you can tell.

Since this recipe makes 2 big dishes of dressing, we baked one right away and froze the other.  It was just as delicious after being frozen!  Simply cover the dressing well with aluminum foil and pop into the freezer (without baking).  When ready to cook, simply defrost and bake as instructed.

Bon Appetit and Happy Thanksgiving, my friends!

Mom's Chicken & Dressing
Source:  My Mama :)

Ingredients:
1  (3-4 lb) chicken
1 (24 oz) bag Alabama King fine corn meal
1 onion, diced
2-3 hard boiled eggs, diced
1 stick butter, plus 3 Tbsp
Salt & Pepper, to taste
A dash of love :)

Directions:
Preheat oven to 350 F.  

Wash chicken well.  Place the chicken in a large stock pot, and cover with water.  Generously season with salt, pepper, and 3 Tbsp butter.  Cover and bring to a boil over high heat.  Set the lid at an angle so steam can escape from pot. Lower heat to gentle boil and cook for 1-1 1/2 hours, adding more water as needed.  Once meat is falling off the bone, remove chicken from broth to a cutting board and let cool, reserving the broth.  Discard the skin and remove meat from the bone, shredding as you go.  Discard the bones.

While chicken cooks, pour cornmeal into a large bowl.  Season with salt.  Slowly add warm water, stirring constantly, until you reach a thick, pourable batter consistency.   Pour into a greased 9x11 baking dish, and bake for 1 - 1  1/2 hours, or until golden brown.

Cook's Secret Tip:  While the cornbread is cooling and still in the baking dish, pour about 2 cups of the reserved, hot chicken broth right over the cornbread.  This will make it much easier to remove from the pan later!

Once cornbread has cooled, crumble and pour into a very large bowl.  Begin pouring the hot broth over the crumbled cornbread and knead with your hands.  Continue adding more broth and mixing with your hands until you reach a consistency sort of like mashed potatoes (not too thick).  This is the tricky part - You don't want the dressing to be dry, but don't make it too soupy.

Add onions, eggs and all of the shredded chicken to the bowl, stirring well.  Season with salt & pepper.

Pour mixture into two greased 9x11 baking dishes.  Slice the remaining 1 stick of butter into thin slices, placing all over the top of the dressing.

Bake at 350 F for approximately 1 hour, or until golden brown and bubbling.

Enjoy!

NOTE:  This dressing freezes beautifully!  Cover well with aluminum foil before placing in the freezer.  When ready to cook, simply defrost and bake as instructed.

Here's a favorite of me and my mom on my wedding day.

Chocolate Chip Buttermilk Pancakes

I just love it when my little nieces spend the night.  We always have such a fun time.  The last time they both spent the night with us, we drug the telescope out of retirement and gazed up at space, while the cicadas hummed and sang from the trees all around us.  They learned all about the craters on the moon, Saturn's rings, constellations and Mars.  Talk about a picture perfect summer evening!

We have a tradition of waking up on Sunday morning and baking something fun together.  I've written about the Buttermilk Biscuits and Chocolate Chip Muffins we've made before here on the blog.  Well, these gorgeous, mouth-watering pancakes are the results of one such recent sleep-over.

These pancakes are amazingly easy, yet so delicious you'll go back for seconds (okay, maybe thirds!).  I mean, who can resist a breakfast that's filled with ooey gooey chocolate chips and is covered with sweet syrup?!?

Bon Appetit, my friends!

Chocolate Chip Buttermilk Pancakes
Adapted from:  Better Homes and Gardens New Cookbook, pg. 137

Ingredients:
1  3/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, slightly beaten
1  1/2 cups buttermilk
3 tablespoons canola oil
3/4 cup semi-sweet chocolate morsels
Strawberries & Blueberries (optional)
Desired syrup

Directions:
In a large bowl, stir together flour, sugar, baking powder, baking soda and salt.  In another bowl, use a fork to combine egg, buttermilk and oil.  Add egg mixture all at once to flour mixture.  Stir just until moistened (batter should be slightly lumpy).  Stir in chocolate chips.

For each stand-size pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary.  

Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry.  Serve warm.  If desired, top with syrup.

 

#SavetheBiscuit ! A Buttermilk Biscuit Tutorial

How many recipes can you think of that only call for 3 ingredients, yet can evoke such special memories in the hearts and minds of so many southerners?  These days, we rely too often on fast food and frozen meals, that we sometimes forget how wonderfully comforting and easy things like biscuit-making can be.  Sure, you can buy frozen biscuits at the store, but there's just nothing quite like a hot, fluffy biscuit right out of the oven that you've made from scratch.  It's rewarding.  Plus, it's so much fun to teach the people you love how to make the perfect biscuit.  It's something that everyone should undoubtedly have in their arsenal, and a lot of people don't realize how dadgum easy it truly is.

Last weekend, my two adorable nieces spent the night, and on Sunday morning we hopped into the kitchen for a lesson in biscuit-making.  They were so excited, and it turned out to be quite the fun little adventure!  By the end of it, we were all covered in flour, but that was just part of the fun.  Upon first bite, they proclaimed - "Yum!  Let's make more!!"  I have to admit, that sort of enthusiasm in the kitchen warmed my heart.  It brought back all those memories that I have of making biscuits with my grandmother.  Maybe one day, they'll look back and remember learning to make biscuits for the first time with "Aunt Les."  :)

I'm so happy to be partnering with White Lily brand flour, as a White Lily Ambassador, on their mission to #savethebiscuit!  White Lily is a brand that I trust up and down, and I will not make biscuits with any other flour.  The reason is simple - Southern flours, like White Lily, are made from soft winter wheat, and therefore have much lower levels of protein.  This results in lighter, fluffier and more tender biscuits.   

Tips for Great Biscuits: 
1.  Always use COLD butter and buttermilk.  I've even started keeping my flour in the fridge, as well. 
2.  Work quickly while making the biscuits, so that the ingredients stay cold.  Once that cold butter hits the hot oven, it will create steam, which helps the biscuits rise higher.
3.  And most importantly - Use a gentle hand and do not over-mix.

Helpful Links:
White Lily has some great professional baking tips, which can be found HERE.   

If White Lily isn't sold in your area, you can order it online at either the Smucker's Online Store or Amazon.

So, without further ado, here are some photos of our flour-covered adventures in the kitchen.  Now, go grab someone special and share your new biscuit-making knowledge!

Bon Appetit, my friends! 

First, pour 2 cups White Lily self-rising flour into a large mixing bowl.

Next, add 1/4 cup COLD butter, cut into cubes.

Using a pastry blender or two forks, cut the butter into the flour until the butter is roughly the size of peas.

Learning to use a pastry blender :)

They were both such great little helpers!

When you're finished, it should look like this...the butter will be about the size of peas. 

Pour the cold buttermilk into the flour, and using a fork, very gently stir the mixture just until combined.

Stirring and mixing...

Lightly flour your work surface

And pour the dough out onto your prepared work surface

Gently knead the dough just 2-3 times, and pat down into a circle that's about 1/2 inch thick.

Biscuit-making is messy (but tons of fun!)

Next, cut biscuits using a floured, 2 inch biscuit cutter.  Be careful not to twist as you cut.  Place biscuits on a silicone-lined baking sheet, with sides touching.

Biscuit #1 is ready for the oven!

Is that not some major cuteness right there, or what?!?

Into the pre-heated 500 F oven they go for 8-10 minutes, or until golden brown.

Flour-covered adventures are some of the best. :)

The after-math.

Voila!  Enjoy right out of the oven with your favorite jam, jelly or honey. 

Classic Buttermilk Biscuits
Ingredients:  
2 cups White Lily self-rising flour  
1/4 cup COLD, salted butter, cut into cubes
2/3 to 3/4 cup cold buttermilk   
2 Tbsp melted butter

Directions:  
Preheat oven to 500 degrees F.

Line a baking sheet with a silicone mat or coat with no-stick cooking spray.
Pour flour into a large bowl.  Using a pastry blender, cut 1/4 cup cold butter into the flour until butter pieces are the size of peas.

Gently blend in buttermilk using a fork, just until dough begins to leave the sides of the bowl.  Do not over-mix!

Place dough onto a lightly floured work surface and very gently knead the dough 2-3 times, just enough to bring it together.  Do not over-knead. 

Pat or roll the dough until it is 1/2 inch thick.  Cut biscuits using a floured 2-inch biscuit cutter, being careful NOT to twist as you cut.  (This will seal the edges and prevent the biscuits from rising as high.)

Place the biscuits on the prepared baking sheet, so that they are almost touching.

Bake in the pre-heated oven for 8-10 minutes, or until golden brown.

While still hot, brush additional melted butter on the top of each biscuit.

Delicious Turkey Chili

It's very possible that a hot bowl of chili is among the very best ways to remedy a cold fall evening.  Don't you agree?  My mom-in-law, Carol, makes an out-of-this-world chili, which I've written about HERE.  It's amazing.  I'll forever compare any chili that I have from here on out to hers.  

This lightened up version, adapted from Guy Fieri, was actually pretty dadgum delicious.  Ground turkey is a much healthier alternative to the traditional ground beef.  I also used reduced sodium beans, so that I could be more in control of the salt content.  

Don't let the long ingredients list scare you away from this one.  All of the elements are common ingredients and are easy to prepare.  It all gets tossed into a large pot and simmered for an hour, which is super easy.  

The red & green bell peppers, garlic, red onions and turkey make a fabulous base and are perfectly seasoned with a variety of spices, like chili powder, paprika, and cumin.   Using three different kinds of beans also makes this chili extra special.  The tomato paste and tomato sauce just add to the deliciousness, and shredded cheddar is a classic garnish to finish it off.

And you know what?  This chili is even "Carol Approved!"  She loved it!  :)

Bon Appetit, my friends!

Delicious Turkey Chili
Adapted from:  Ryder's Turkey Chili by Guy Fieri

Ingredients:

4 tablespoons canola oil
1 red bell pepper, diced
1 green bell pepper, diced
1 1/2 jalapeno peppers, minced (remove seeds for less heat)
9 cloves garlic, minced
2 small red onions, diced
3 pounds coarsely ground turkey (thigh and breast meat)
1/3 cup tomato paste
3 cups tomato sauce
1 cup low-sodium chicken broth
1 tablespoon granulated onion
2 teaspoons granulated garlic
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground cumin
Kosher salt and freshly ground black pepper
3 cups canned pinto beans with liquid
3 cups canned kidney beans with liquid
2 cups canned black beans with liquid
Shredded cheddar cheese, for garnish
Saltine crackers, for serving

Directions:

Warm the oil in a large pot over high heat. Add the bell peppers, jalapenos, garlic and red onions and cook until caramelized, about 8 minutes. Add the turkey and gently stir, trying not to break up the meat too much; cook until the meat is no longer pink, about 5 minutes.

Add the tomato paste and sauce, stir for 4 minutes, then add the chicken broth. Add the granulated onion and garlic, chili powder, paprika, cumin, 2 tablespoons salt and 2 teaspoons black pepper. Stir in the beans and their liquid, lower the heat and cook, uncovered, for at least 1 hour. Garnish with shredded cheddar and serve with saltines.

Baked Gnocchi with Chicken

Here in Birmingham, AL, the leaves are JUST starting to change color, and there's been a wonderful nip in the air at night.  Last evening while out and about with the hubs, I wished I had a light coat for the first time all season.  Autumn is upon us, which is undoubtedly my favorite time of the year.  

This recipe for Baked Gnocchi with Chicken is absolutely perfect for these cooler nights.  It is a hearty dish that will warm your tummy and leave you happy.  The word "comforting" comes to mind when trying to describe this dinner.

I've been slightly obsessed with gnocchi lately.  I don't know what it is.  I've been purchasing store-bought gnocchi, but I'd love to learn to make it from scratch.  Oh, one of these days!  There's no better time than the present, I reckon.  I need to add that to my culinary "To-Do" list.  Who has a homemade gnocchi recipe they'd be willing to share?

I loved this dish because it's packed with sauteed mushrooms, wilted baby spinach, and parmesan cheesy goodness.  The chicken broth and nutmeg really help develop some great flavors.  Plus, the use of a rotisserie chicken makes this meal really easy to whip together.

Bon Appetit, my friends!

Baked Gnocchi with Chicken
Adapted from Food Network magazine

Ingredients:

1 tablespoon extra-virgin olive oil
8 ounces white mushrooms, sliced (about 4 cups)
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 cup low-sodium chicken broth
1/4 teaspoon freshly grated nutmeg
1/2 rotisserie chicken, skin removed, meat shredded (about 2 cups)
1 17.5-ounce package potato gnocchi
1 1/2 cups loosely packed baby spinach
1/4 cup grated parmesan cheese (about 1 ounce)

Directions:

Position a rack in the upper third of the oven and preheat to 425 degrees F. Heat the olive oil in a deep ovenproof skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a plate and wipe out the skillet.

Melt the butter in the skillet over medium heat; add the flour and cook, whisking, 3 minutes. Whisk in the milk and chicken broth until smooth; simmer, whisking constantly, until slightly thickened, about 5 minutes. Whisk in 1/2 teaspoon salt and the nutmeg.

Add the chicken, mushrooms, gnocchi and spinach to the sauce and stir until coated and the spinach wilts. Sprinkle with the parmesan, transfer the skillet to the oven and bake until bubbling, about 20 minutes. Turn on the broiler; broil until lightly browned on top, about 3 more minutes.

Per serving: Calories 598; Fat 35 g (Saturated 16 g); Cholesterol 177 mg; Sodium 984 mg; Carbohydrate 32 g; Fiber 2 g; Protein 39 g

White Chocolate Raspberry Biscuit Bread Pudding + A GIVEAWAY!

Did you know that it's National Biscuit Month?  Pretty awesome, huh?  What do you say we celebrate by making a mouth-watering, ridiculously delicious white chocolate bread pudding.  BUT - This isn't just any old bread pudding.  It's made with made-from-scratch buttermilk biscuits, which give it an incredible texture and presentation.   In fact, my father-in-law is a self-proclaimed bread pudding expert, and he deemed this bread pudding one of the best he's EVER had...That's serious stuff, folks!  :)

Trust me, there will be audible OOHs and AHHS when you pull this baby out of the oven.  The biscuits are cut in half and arranged prettily in a pie plate, only to be topped off by fresh raspberries and then smothered with a creamy white chocolate mixture that you'll want to take a bath in.  

Um, yes, please!

After you finish licking your plate from the goodness that was the biscuit bread pudding (it won't last long!), take a minute to enter my latest giveaway, which is sponsored by the wonderful folks at White Lily.  I mean, I can't think of a better giveaway, sponsored by a better company, to celebrate National Biscuit Month, can you??  The lucky winner will receive a Biscuit Essentials Kit, which includes:

White Lily Biscuit Essentials Kit:

• "Save the Biscuit" Tote Bag
• "Save the Biscuit" T-Shirt (so cute!!)
• Biscuit cutter
• Pastry Blender
• Flour Sifter
• 1 bag of White Lily flour
• Tea towel 

Keep scrolling to the bottom of this post for directions on how to enter the giveaway...

Bon Appetit, my friends!

White Chocolate Raspberry Biscuit Bread Pudding
Adapted from:  White Lily

Ingredients:
8 to 9 prepared White Lily Light & Fluffy Biscuits (recipe below)
6 ounces fresh raspberries (about 1 1/2 cups)
1 (12 oz.) package white baking chips
1 cup milk
1 cup heavy cream
3 eggs
2 egg yolks
1/4 cup sugar

Directions:
HEAT oven to 325°F. Coat 9 1/2- inch deep dish pie plate with no-stick cooking spray. Slice biscuits in half horizontally. Arrange, split side up, in a circular pattern in prepared pie plate. Arrange raspberries randomly over biscuits.

Microwave baking chips in uncovered microwave-safe bowl on medium high power for 1 minute and 15 seconds. Stir. If necessary, microwave at 15 second intervals, stirring just until melted. 

Combine milk and cream in medium saucepan. Bring to a boil over medium heat. Whisk eggs, egg yolks and sugar in large bowl. Gradually whisk in hot milk mixture and melted baking chips until blended.

Ladle egg mixture gently over biscuits until almost full, pressing down slightly to submerge. Let stand 20 minutes. Add remaining egg mixture as biscuits absorb liquid. Bake uncovered 45 to 50 minutes or until firm and knife inserted 2 inches from edge comes out clean.

White Lily Light & Fluffy Biscuits

Ingredients:
2 cups White Lily self-rising flour
1/4 cup all-vegetable shortening, chilled
2/3 to 3/4 cup buttermilk or milk

Directions:
Heat oven to 500 degrees F.  Coat baking sheet with no-stick cooking spray.

Measure flour into large bowl.  Cut in shortening with pastry blender until crumbs are the size of peas.  Blend in just enough milk with fork until dough leaves the sides of bowl.

Turn dough onto lightly floured surface.  Knead gently 2 to 3 times.  Roll dough to 1/2 inch thickness.  Cut using floured 2-inch biscuit cutter.  Place on prepared baking sheet 1 inch apart for crisp sides or almost touching for soft sides.

Bake 8 to 10 minutes, or until golden brown.

****************************************

How to  Enter the Giveaway:
 
Simply leave a comment on this blog post, which answers the following question:

What is your favorite type of biscuit?
Also, for extra chances to win, simply do the following and leave SEPARATE additional comments letting me know that you did:

• Like Sugar & Spice on Facebook
• Follow Sugar & Spice by Celeste on Twitter  
• Tweet the following:
  NEW GIVEAWAY: Win a #whitelily Biscuit Essentials Kit! @SugarSpicebyC #nationalbiscuitmonth #giveaway @DVLprad http://sugarandspice-celeste.blogspot.com/2013/09/white-chocolate-raspberry-biscuit-bread.html 
• Follow the Sugar & Spice by Celeste board on Pinterest 

The Rules:

• Entries must be submitted by midnight (CST time) on Sunday, September 22nd. 
• A winner will be picked at random (using random.org) and will be announced on Monday, September 23rd.
• Please make sure you include your name and email address so that I will have a way to contact you if you win...especially if you leave a comment using the "Anonymous" option.
• At this time, the contest is open to US residents only.

Good Luck, and THANKS for stopping by!  :)