The Ultimate Savory Waffle

In my opinion, this is the perfect brunch dish.  Hearty and savory, this dish has everything I’m looking for in brunch.  The waffle is crispy on the outside and chewy on the inside and lightly flavored of corn and jalapeno .  On top, “refried” black beans, a fried egg, pico de gallo, avocado, and lime crema.  Delicious.

 jalepeno corn waffle
Continue reading

They’re not pretty but . . .

This is an easy and delicious recipe for “refried” black beans.  These are great in tacos, enchiladas, or as side.  

I like to use freshly cooked dry black beans in this.  I used to think that it was a lot of extra work to start with dried beans . . . until I started doing it.  Obviously it’s not an option if you come home from work on a weeknight and want to whip these up, but if you know you want to make them in the next couple of nights, you just throw some in a pan of water to soak, then boil them while you are doing something else around the house.  Once I started using the dried beans, I really noticed the improvement in flavor and texture.  Now I use dried beans almost exclusively.  Of course, you can absolutely use well-rinsed canned beans and have a great result with this recipe as well.

Probably more important than the beans is the broth.  Be sure to use a good broth that you really like the taste of, because the broth adds a lot of flavor to the final dish.

These freeze well, so when I make them, I make a big batch, have black bean tacos that night, and use the leftovers in another meal later in the week, or freeze them.

 refried beans
Continue reading

Giganteggoli (with egg yolk)

These little beauties are crowd pleasers.  Perfect for this time of year, they sing with the flavors of spring.    Using prepared pasta sheets instead of making your own pasta makes these pretty simple to prepare.  Of course you could always make your own pasta for these if you have the time and inclination.

You do have to be careful in your prep for these.  You can’t break the yolks.  They need to be intact when you put them into the ricotta “well”. The good news is that you only need to make one per person.  These are LARGE ravioli.  My husband calls them “gigantoli” and asked to be given credit for coining that term in this post.  However, I later came up with “gianteggoli” and am not going to credit him with that little piece of genius.  :)

You could make these even more beautiful by cutting the pasta sheets into circles instead of leaving it rectangular.

Continue reading