Buttermilk Waffles (GF and egg-free)

BUTTERMILK WAFFLES

1 3/4 c. flour 

2 Tbsp. sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 3/4 c. buttermilk*

1/2 c. butter, melted

2 eggs OR 4 Tbsp. warm water mixed with 1 Tbsp. Ener-G

2 tsp. vanilla

In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt*. In a separate bowl, mix buttermilk, butter, eggs, and vanilla. Mix the wet ingredients into the dry ingredients. Let sit at least 5 minutes.

Preheat waffle iron. Cook according to your waffle iron's directions.

You can keep them warm on a cookie sheet in a 250-300 degree oven but the longer they're in there, the more they will dry out!

* I used Saco dry buttermilk. If using it, mix 7 Tbsp. dry buttermilk with the other dry ingredients, and use 1 3/4 c. water where the recipe calls for buttermilk.

Single batch by weight:

210g GF oat flour or 243g Pillsbury GF flour

24g sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

40g buttermilk powder + 1 3/4 c. water

1/2 c. (1 stick) butter, melted

4 Tbsp. warm water mixed with 1 Tbsp. Ener-G

2 tsp. vanilla

Double batch by weight:

420g GF oat flour or 485g Pillsbury GF flour

48g sugar

4 tsp. baking powder

2 tsp. baking soda

2 tsp. salt

80g buttermilk powder + 2 1/2 c. water

1 c. (2 sticks) butter, melted

1/2 c. warm water mixed with 2 Tbsp. Ener-G

4 tsp. vanilla

Butter Garlic Thighs

BUTTER GARLIC CHICKEN

1/2 cup butter
10 cloves garlic, minced or pressed
Salt
2.5 lbs thin, boneless, skinless chicken thighs

Preheat oven to 325.

Heat butter in a small pan on medium low. Add garlic and salt. Simmer for 3-4 minutes.

Place thighs in a baking dish. Pour butter sauce over them and turn to coat. Bake, uncovered, for 30-35 minutes until done.

 Serve with Dill Mayo Dip

I chop the chicken after it cooks, put it back in the pan, and mix in 2 c. cooked rice.

Sides that go well:
Celery sticks
Sliced cucumbers sprinkled with salt, pepper, and dill

Dill Mayo Dip

DILL MAYO DIP

1 cup mayo
2 tsp dried dill
1 tsp garlic powder
1 tsp onion powder
1 tsp pepper
Salt

Combine.

It's best to make it ahead so the flavors have time to blend.

It's delicious with Butter Garlic Chicken, or as a dip for fresh veggies!

Creamy Mustard Rice

CREAMY MUSTARD RICE


1 bell pepper, diced
Butter
2 c. cooked rice
Mustard
Cream
Salt and pepper to taste

Saute bell pepper in butter. Combine with rest of ingredients.

Dilly Chicken Sandwiches

DILLY CHICKEN SANDWICHES

4 boneless, skinless chicken breasts
6 Tbsp. butter, softened, divided
1 clove garlic, minced
3/4 tsp. dill, divided
Bread
4 Tbsp. cream cheese, softened
1-2 tsp. lemon juice


Pound chicken breasts to flatten. Melt 3 Tbsp. butter in a skillet. Add garlic and 1/2 tsp. dill. Cook chicken until done. Remove from skillet.

Spread bread on one side with butter. Brown buttered side of bread in skillet until golden brown.

In a small bowl, mix cream cheese, lemon juice, and 1/4 tsp. dill. Spread unbuttered side of bread with cream cheese mixture. Top with chicken.

Lemon Linguine

LEMON LINGUINE

8 oz linguine or other pasta
4 Tbsp. butter
1 Tbsp. lemon juice
1 1/2 tsp. basil
1/2 tsp. garlic powder
1/2 tsp. Mrs. Dash lemon-pepper seasoning
1/4 c. grated parmesan

Cook pasta according to package directions. While pasta is cooking, combine butter, lemon juice, and seasonings. Cook and stir until melted.

Drain pasta. Add to butter mixture and toss to coat. Add parmesan and mix well.

Sweet and Tangy BBQ Beef

SWEET AND TANGY BBQ BEEF

1 lb ground beef
1 medium bell pepper, chopped
2 medium onions, chopped
1/2 c. olive oil
2 c. cooked rice
1/4 c. pickle juice (liquid from jar of pickles)
3/4 c. BBQ sauce
Salt and pepper to taste

Brown ground beef, bell pepper, and onions in oil. Combine with rest of ingredients.

*Pickle liquid and BBQ sauce are both salty, so be sure to taste before you add salt!