Mickey Mouse Waffles

My sister and her boyfriend were in town this weekend so I made delicious waffles for them, and not just any waffles, MICKEY MOUSE waffles... honestly it is so much more fun eating waffles when they are made in a Mickey Mouse waffle maker.  They just make you want to smile!!

To make the waffles:

3/4 Cup Flour

1/4 Cup Cornstarch

1/2 Tsp Baking Powder

1/4 Tsp Baking Soda

1/2 Tsp Sea Slat

1 Cup Buttermilk

1/3 Cup Applesauce (or oil if you don't want them healthier)

1 Egg

1 1/2 Tsp Stevia (or regular sugar)

3/4 Tsp Vanilla

Whisk together the dry ingredients.  Whisk the rest of the ingredients into the dry batter until it is all combined and let it stand for 30 minutes.  Add any mix ins you want before throwing them onto your waffle maker.  We added chocolate chips but blueberries or bananas would be fantastic.

Serve with this delicious Buttermilk Caramel Syrup:

1/4 Cup and 2 Tbsp Buttermilk

3/4 Cup Sugar

1/2 Stick of Butter

1 Tbsp Corn Syrup

1/2 Tsp Baking Soda

1/2 Tsp Vanilla

In a medium size saucepan bring to boil all the ingredients except the vanilla.  Reduce heat to low and cook stirring often for about 9 minutes.  (You want a constant small bubbling)  In the end you will have a delicious looking amber caramel color.  Whisk in the vanilla and before serving, take a spoon of it up to your mouth and just savor it on its own, then take some and squirt Mickey in the eye!!  Top with whatever you want because there are no limits to waffles!

We had a fun rest of the day at the water park.  Meet my sister and her boyfriend Tony!

Yummy Summer Corn Salad

We celebrated Cy's and his roommates birthday the other night.  I made this fresh summer corn salad and it was a huge hit.  Delicious side for a barbecue cook out.  

What you'll need

CORN SALAD

8 ears of fresh corn

1 package of Quesco Fresco (10 oz)

1 Chopped Red Pepper

1/2 Red Onion Diced 

1 Jalapeno Pepper Diced

1 package of Grape Tomatoes cut in half

2 Chopped Avocados

Salt and Pepper to Taste

DRESSING

Juice of 1 Lime

2 Tbsp White Wine Vinegar

2 Cloves of Garlic

1/4 Tsp Salt

1 Tsp Stevia or Sugar

1/2 Cup Canola Oil

1/4 Cup Chopped Cilantro

To make the dressing, blend the lime juice, vinegar, garlic, salt and sugar until combined.  Add the oil in a slow stream while the blender is going or while whisking quickly which I did because I used my Magic Bullet.  Add the cilantro and blend a couple of times just to break it up a little but maintain most of its texture

DIRECTIONS FOR SALAD

Chop corn kernels off of the cobs and boil in some water until they become a bit tender (5 minutes maximum)

Rinse the corn and place in a large bowl and allow to cool a bit

Toss the corn with the peppers, tomatoes, red onion (careful not to add to much, it could ruin this salad by overpowering everything), and crumble the cheese

Toss with the dressing and season with salt and pepper to your taste

Chill until you are ready to serve

 Mix avocado in just before serving

Makes a lot, this could easily serve up to 12 people.  You can always cut in half, but this TASTES SO MUCH BETTER the second day once the dressing settles into the corn so why would you do that? :)  Enjoy - From Sara and Kate

Chipotle Chicken with a Cilantro Avocado Sauce

I make this recipe A LOT because it is Cy's favorite dish and one of mine as well.  It has so many delicious components and when added all together it is delicious.  

Chipotle Chicken

INGREDIENTS

For the Chicken

Juice of 2 limes

1/2 Cup of Canola Oil

1 Tsp Sea Salt

3/4 Tsp Chili Powder

3/4 Tsp Paprika

1/2 Tsp Cumin

1/4 Tsp Cayenne Pepper

2 Cloves of Minced Garlic

1 Tbsp Brown Sugar

1 Chipotle in Adobo Sauce (seeded and minced)

2 Lbs of Chicken Breasts cut into 1 1/2 inch pieces

Fresh Cilantro for garnish

For the Avocado Sauce

1 Avocado 

1/2 Cup of plain Greek Yogurt

1 Clove Minced Garlic

Juice of 1 Lime

Salt and Pepper to Taste

Honey to Taste

DIRECTIONS

To make the chicken

In a bowl, combine lime juice, oil, spices, garlic, brown sugar and chipotle pepper.  Whisk to combine. Add the chicken to the marinade and mix and coat all of it.  Marinate for about 60 minutes.  30 minutes if you are in a rush.

Heat grill to medium high.  Oil the grates.  Thread the chicken pieces on the skewers.  Place on grill and cook turning once until they are slightly brown.  Rest for 5-10 minutes and sprinkle with cilantro.  

To make the sauce

Combine all the ingredients into a food processor or blender except the salt, pepper and honey.  Add those three ingredients after blending to your taste and liking.  I like mine a little sweeter so I add more honey to mine.  

SERVE OVER CILANTRO RICE!!

INGREDIENTS

1 Cup Brown Rice

2 Cups and 2 Tbsps Water *Divided

1/2 Tsp Salt

1/2 Cup Cilantro

2 Tbsp fresh lime juice

1 Tbsp Olive Oil

1 Clove Chopped Garlic

DIRECTIONS

Combine rice, 2 cups of water and salt in a saucepan over medium high.  Bring to a boil, stir, cover and reduce to low.  Cook covered until the water is absorbed and rice is fluffy. 

Combine cilantro, lime juice, olive oil, garlic and 2 Tbsp of water in a food processor until blended.  Stir in the rice and fluff with a fork.  Serve the chicken over the rice. 

This meal is literally Thanksgiving where you can mix everything on your plate all together!! 

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