10
in other words
august17
2017
An Unusual Culinary Column:
Waffles are Not Just for Breakfast Anymore
Cornbread
Waffles
Topped with Pulled Pork
& Cole Slaw
By Karen Kain
My niece Mck-
enzie Kero from Verno-
nia recently came to visit
me with her two beautiful
boys. We had a great time
playing in the kitchen. I
think we came up with an
answer to these hot sum-
mer days and meal plan-
ning. We got the waffle
iron out and made up some
great dishes.
Sometimes it’s
just too hot to make a big
fuss over food. I am happy
to share with you some
easy and delicious all day dining reci-
pes that will keep your cooking time to a
minimum. If you have a waffle iron and
a little bit of creativity, you can come up
with some really amazing meals. Here
are just a few ideas.
Waffles are great because they
can be made ahead of time then frozen
and reheated in a toaster. Any leftover
batter cooks up wonderfully the next
day. I have a newfound fondness for my
waffle iron and have been mixing some
wonderful meals for breakfast, lunch
and dinner.
With the help of my great neph-
ew Hudson, we started off by making a
batch of Cornbread Waffles Topped with
Pulled Pork & Cole Slaw. I want to tell
you that this recipe was so much bet-
ter than I expected. I have never tasted
cornbread waffles before and they have
changed the way I look at a waffle iron.
This recipe is really delicious and the
pulled pork with slaw on top is just a
fantastic combination. Not only is this a
hearty meal, it is also a big hit with the
little ones. Having Hudson’s help in the
kitchen was really fun for me. I think
you can see by his beautiful smile that
cooking is for all ages.
Next, I made a Savory Breakfast
Waffles recipe. The only thing I would
change about this recipe would be to
possibly add some chopped jalapenos
to the mix. The recipe originally called
for melted Parmesan butter, but I think a
little bit of maple syrup drizzled over top
was perfect.
Keeping up with the waffle
theme, I served a batch of Zucchini
Waffles with a side of homemade ranch
dressing for a girl’s luncheon. I actually
made this recipe with gluten free flour
and they came out super. Zucchini waf-
fles and homemade margaritas go really
great together, in case you were wonder-
ing.
I encourage you to play with
your favorite ingredients. I switched out
milk with buttermilk a few times. The
gluten free waffles were delicious and I
am going to keep adding shredded and
chopped up veggies from my garden to
make up different versions. This was a
really fun food experiment with some
delicious results. I hope you give at least
one of these recipes a try.
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½ Teaspoon salt
1½ Tablespoons granulated sugar
2 Teaspoons baking powder
1 Teaspoon baking soda
¼ Teaspoon pepper
1½ Cup + 4 tablespoons whole milk
2 Tablespoons apple cider vinegar
2 Large eggs
4 Tablespoons butter, melted
1 Cup fresh sweet corn
8 Slices of bacon cooked crispy, chopped
1 Cup grated cheddar cheese
4 Green onions, chopped
Maple syrup
Directions:
In a large mixing bowl whisk together
the dry ingredients, flour, cornmeal, salt,
sugar, baking powder, baking soda, pep-
per. In a different bowl combine the milk
and vinegar, stir and let it set for 3 min-
utes. In a different mixing bowl whisk
together the eggs and melted butter. Add
the milk mixture with the butter mixture
and stir. Add in the dry ingredients. Re-
serve a few pieces of the corn, bacon,
cheese and onions for garnish, then add
to the batter. Do not over mix the batter,
it should be lumpy. Cook in your waffle
iron and top with your favorite syrup.
For the Cole Slaw
Ingredients:
¼ Head of green cabbage,
shredded
1
/ 8 Head of purple cabbage,
shredded
2 Carrots, shredded
1
/ 3 Cup mayonnaise
1
/ 3 Cup sour cream
1 Tablespoon apple cider
vinegar
1 Tablespoon sugar
½ Teaspoon celery seed
¼ Teaspoon salt
1
/ 8 Teaspoon pepper
Directions:
In a large mixing bowl add together the
cabbage and carrots. In a separate bowl
whisk together the mayonnaise, sour
cream, vinegar, sugar, celery seed, salt,
and pepper. Add dressing to cabbage
mixture, and toss to fully combine.
For the Pulled Pork
Ingredients:
1 Pork roast
1 Can of beer
2 Onions, cut in quarters
Salt & pepper to taste
1½ Cups of your favorite BBQ Sauce
Directions:
Generously salt and pepper the pork on
all sides. Put into a crockpot. Throw the
onions in and pour the beer over top.
Cook all day on low, (about 8-10 hours)
until the pork falls apart when poked
with a fork. Once the pork is done, use
two forks to pull it apart and add the
BBQ sauce and mix to fully combine.
Zucchini Waffles
Ingredients:
2 Cups shredded zucchini
1 Egg
¼ Cup buttermilk, or milk
½ Cup grated Parmesan cheese
½ Cup all-purpose flour, or gluten free
flour
Ranch dressing*
Directions:
Place the shredded zucchini in a col-
ander and sprinkle with salt and let sit
for 30 minutes. Rinse with cold water.
Using a thin kitchen towel ring out as
much water as you can. In a large mix-
ing bowl whisk together the egg, milk,
and cheese. Add the flour and mix to ful-
ly combine. Add the zucchini and cook
in your waffle iron that has been coated
with nonstick spray.
For the Waffles:
Ingredients:
1 Cup flour
1 Cup cornmeal
¼ Cup sugar
4 Teaspoons baking powder
1 Teaspoon salt
1 Cup shredded cheddar cheese
2 Large eggs
1 Cup milk
¼ Cup canola oil
Directions:
In a large bowl mix together the corn-
meal, flour, sugar, baking powder and
salt. Stir in the cheddar cheese. In sepa-
rate bowl whisk together the eggs, milk,
and oil. Combine the dry mix with the
wet mix and stir gently, do not over mix.
Cook the waffles in a hot waffle iron.
The edges should be crispy. Serve the
waffles topped with warm pulled pork
and cole slaw. Yum!
Ranch Dressing *
Ingredients:
1½ Cups buttermilk
2
/ 3 Cup mayonnaise
2
/ 3 Cup sour cream
1 Teaspoon garlic powder
1 Teaspoon onion powder
2 Teaspoons chopped chives
2 Teaspoons chopped fresh dill
2 Teaspoons chopped parsley
1 Teaspoon salt
¼ Teaspoon pepper
Directions:
Whisk all the ingredients together and
cover. Refrigerate for at least 30 min-
utes.
Savory Breakfast Waffles
Ingredients:
1 Cup flour
1 Cup yellow cornmeal
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