Savory Parmesan Rosemary Waffles


Last Christmas, I received a Cuisinart Griddler.  I love it!  It is great for Panini’s, cooking meat like chicken or burgers and even grilling veggies like zucchini and asparagus.  I found that I could purchase waffle plates to swap out and since I didn’t oven a waffle iron, I decided to make the purchase.  These savory waffles were actually my first time using them.  I’m not a huge breakfast fan (unless it is a taylor ham, egg and cheese) so of course I would first decide to try a savory dish.  Well, they came out great.  The rosemary is not overpowering and the parmesan adds just enough cheesiness.  Now, I would imagine that not everyone owns the Cuisinart Griddler with waffle plates and might actually just own a true waffle iron.  So my suggestion is to double check with the manufacturer’s directions on actually cooking the waffles.  I give times for what worked for me, but feel free to adjust for your own appliance.

These waffles act great as the bread of a sandwich or even served alongside eggs during brunch.  They are light and fluffy and have just enough of a savory flavor to satisfy that craving.  So, enjoy, and make the first bite count!


Total Time:  40 minutes

Servings:  16 waffles



2 cups all-purpose flour

1 teaspoon sugar

1 Tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon pepper

3/4 cup grated Parmesan cheese

2 teaspoons chopped fresh rosemary

2 large eggs, lightly beaten

2 cups milk (I used skim)

1/2 cup olive oil

Non-stick cooking spray



1.  Preheat oven to 350 degrees.

2.  In a large bowl combine the flour, sugar, baking powder, baking soda, salt and pepper.  Add the Parmesan and rosemary and stir to combine.

3.  In a small bowl, combine the eggs and milk and whisk to combine.  While whisking, slowly add the olive oil to blend.

4.  Add the wet ingredients to the dry ingredients and whisk until smooth.

5.  Lightly coat your waffle iron with non-stick cooking spray and set it to heat up according to the manufacturer’s instructions.

6.  When the waffle iron is preheated, give the batter a good whisk and add about a cup to the center.  Use a heat resistant spatula and spread the batter until all parts are just covered.

7.  Close your waffle iron and cook according to manufacturer’s directions.  On my appliance, it took about 5-6 minutes to cook through.  When waffles are to desired doneness, gently remove them to a baking sheet lined with an oven-proof rack placed on top.

8.  Repeat steps 5-7 until all batter has been used.  Place baking sheet in oven for about 10 minutes to add that extra crispness to the outside of the waffle.  This is also a good way to reheat the waffles if you are not using them right away.  Enjoy!


Adapted from Cuisinart Recipe Book


What’s for Dinner? Week of November 3, 2013


So a day later than I wanted to post, but better late than never.  This weekend was crazy.  Friday afternoon we left to visit my husband’s family.   My brother in law got engaged and there was an engagement party Saturday.  So between visiting with family, helping to prep for the party and enjoying great food and drinks, I sort of lost track of time on the menu.  Sunday was still spent with family and we didn’t get home until almost 10 pm Sunday night.   But tonight, you get to enjoy!

There is a Chinese-inspired beef and broccoli, healthy buffalo chicken salad, Italian-inspired spinach cheese chicken roll-up and a tortellini and sausage dish.  Even if they can’t fit into your meals this week, I encourage you to add these recipes to a future menu.  They are all delicious.  And there is a great variety of meats and pastas, to please your entire family.  Getting ideas is sometimes the hardest part of weekly menu planning but hopefully browsing through these posts will help.  Another idea of how to decide on meals for the week:  have each member of the family choose a dinner.  That night that family member can take pride in having helped choose the meal as well as maybe even helped prepare it.  So browse through, get some ideas, plan that weekly dinner menu and get cooking!  Make the first bite count!


MondayTortellini and Sausage

TuesdayBuffalo Chicken Salads

WednesdayBeef and Broccoli | Rice

ThursdaySpinach Cheese Chicken Roll-ups | Pasta


Pasta with Sausage and Broccoli Rabe


Broccoli Rabe is one of my favorite vegetables. Being Italian, I love garlic, and broccoli rabe is made with lots of garlic (and some red pepper flakes) to give it lots of flavor. I think most grocery stores sell broccoli rabe, however plain old broccoli or even spinach would be perfect substitutes. I used hot italian sausage to give even more flavor, but I have made it with sweet sausage and it tastes just as great; it just depends on your preference. I also used a fun curly pasta called campanelle, but any type of pasta will do. Maybe even a cheese tortellini, hmmm…. I’ll have to try that one. This one I just had on hand and I thought it would hold the melted parmesan cheese well. Tender pasta, garlicy broccoli rabe, hot Italian sausage in a light parmesan sauce: all sounds good to me. Make the first bite count!


Total Time: 30 minutes
Servings: 4-6

3 Tablespoons olive oil, divided
4-5 Italian sausage links (sweet or hot)
1/2 pound pasta (I used campanelle)
1/2 bunch broccoli rabe, stalks removed
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 cup grated parmesan cheese

1. Bring a medium pot of water to a boil. When boiling, add a generous amount of salt to flavor the water. Cook the pasta according to the package for al dente, making sure to reserve about 1 cup of the pasta water before draining.

2. Meanwhile, heat 1 tablespoon of olive oil over medium high heat in a large pot. Slice the sausage links lengthwise down the center but do not cut all the way through. Then open the sausage link like a book and place in pot. Cook about 4-5 minutes on each side or until cooked through. Remove from pot and set aside. Cover with foil to keep warm.

3. In the large pot that the sausage was cooking, add 2 cups water and the broccoli rabe. Cover and bring to a boil. Remove cover and continue boiling for 5-7 minutes. The broccoli rabe should no longer have a bitter taste. Drain the water and remove the broccoli rabe.

4. While the broccoli rabe is cooking, slice the sausage into bite size pieces.

4. Add the remaining 2 Tablespoons of olive oil to the large pot and heat over medium heat. Add the garlic and red pepper flakes and heat for 1-2 minutes. Add the broccoli rabe and sauté in the oil for another 3-4 minutes.

5. Add the cooked pasta and sausage to the broccoli rabe and stir. Add the parmesan cheese and about 1/4 cup of the reserved pasta liquid. Stir until cheese is melted. If pasta is still too dry, add more pasta liquid. Serve hot.

What’s for Dinner? Week of September 22, 2013


Fall is in the air!  Our pool is officially closed and that always makes me feel a little sad, as if the summer closes with it.  But then I went shopping for mums and decorated our front porch for fall, and it reminded me how much I also love the autumn season.  The crisp cool air, football, pumpkins and sweatpants.  All great things that I am looking forward to this year.  Although fall is in the air, the weather in our area has been a beautiful 75 degrees, so we are certainly still making use of our grill.  As you pull up your annuals and put away your lawn furniture, don’t forget to still utilize that grill as long as it’s nice.

When choosing the menu for this week I really tried to focus on having different types of protein for each meal.  Don’t get me wrong, chicken is very versatile and is delicious many different ways, however sometimes chicken over and over again gets a little old.  I purposely tried to mix it up this week.  There is everything from fish to pasta to steak to, of course, chicken.  You have to include good ‘ol chicken at least one night a week 🙂   So create your menu, make your shopping list and do that grocery trip once for the week.  Enjoy the meals this week, as well as all the time with the family sitting around the dinner table.  And don’t forget to the make the first bite count!


MondayTilapia with Basil Bread Crumbs | Roasted Asparagus | Parmesan Basil Orzo

TuesdayLobster Ravioli in Tomato Cream Sauce | Salad

WednesdayGrilled Steak | Twice Baked Potatoes with Broccoli

ThursdayApricot Chicken | Roasted Parmesan Broccoli | Rice