Banana sour cream waffles

The weekend is here my time to cook something a bit special. The hubby could eat sausage and eggs or bacon and eggs every day but I get tired of making the same thing time after time. So the weekend is my creative time. My time to spend a bit more time in the kitchen, a time to try new recipes that are a bit more labor intensive or something that you would like to sit and savor more than a weekday meal.

Today's plan was to make banana sour cream waffles with either bananas foster topping or sweetened strawberry compote. I slept in a bit longer than expected....so it turned out to be just banana sour cream waffles..lol. I didn't hear any complaints though from the hubby! Oh they made the house smell wonderful!! Not quite as good as banana bread but ohhh so close! Nothing better than a house that just fills your senses with the smell of food cooking!! Now that is comfort to me any day!

These waffles have a strong banana flavor that comes through but not over powering at all. They would make a nice base for any topping and I could even see them being used as the bread for a peanut butter and jelly sandwich or if you are adventurous a peanut butter banana and marshmallow sandwich...I however am NOT that adventurous...lol

This is an incredibly easy recipe that takes no time to whip together and would be a lovely weekday breakfast that your family would love.

So enough of me rambling on...let's get in that kitchen and get cooking!!!

Ingredients:

1 cup all-purpose flour
1 and 1/2 teaspoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg - separated (beat egg white until stiff)
1 cup sour cream
1/4 cup milk
1/4 cup butter - melted
1 medium banana - mashed

Directions:

Heat waffle iron per manufacturer's instructions.

Stir together flour, sugar, baking powder, baking soda and salt in mixing bowl. Set aside.

In separate bowl, whisk together egg yolk, sour cream, milk, butter and banana. Add liquid mixture to dry ingredients, stirring just until blended. Fold in beaten egg white.

Pour batter from cup or ladle onto center of hot waffle iron. *If the batter seems a bit too thick you can add a bit more milk to it to loosen it up a bit. I kept mine thicker as my waffle iron is a Belgian waffle iron with the deeper grooves so it handles the thicker batter. One thing to remember with this batter that I totally flaked on..is the sugar content of them from the banana. I normally just oil a paper towel and grease my waffle iron and well it wasn't enough. I don't normally like using cooking spray but didn't have time to melt some butter to grease it but the cooking spray worked well.* 

Bake about 5 minutes or until steaming stops. Remove waffle carefully.

I know I didn't plate it pretty for the photo but once the waffle iron gets hot and cooking it's hard to stop especially when the hubby eats them almost faster than I can cook them...lol They cook up nice and crisp and are nice and light as well. I hope you give them a try. Enjoy everyone...and enjoy being in that kitchen!

Peachy pork steaks

The days and nights have been crazy busy around here so I have picked another quick and easy dinner to prepare.

Hubby told me he really enjoyed this one as even though I couldn't try it I think there are a few changes that I would make to it nothing major but I think little touches that would perk it up a bit. But for now...here is the original recipe...so let's get cooking.

INGREDIENTS:
4 Pork blade steaks (1/2")
1 tablespoon vegetable oil
salt
black pepper
3/4 teaspoon dried basil leaves
1 cup peach nectar
1/2 cup water
1 tablespoon vinegar
2 teaspoons instant beef bouillon
hot cooked rice
1 tablespoon cornstarch
1 tablespoon cold water
2 teaspoons Parsley; freshly chopped

DIRECTIONS:

Cook steaks in hot oil over medium heat in a large skillet until lightly browned on both sides. Drain off pan dripping. Sprinkle steaks with salt, pepper, and basil. *I always season my meat first before cooking that way as the meat cooks and opens up the seasoning is drawn into the meat. You can always add more seasoning after you have cooked it to adjust the flavor.*

Combine peach nectar, 1/2 cup water, vinegar, and bouillon cubes; pour over steaks. Simmer 30 minutes or until steaks are tender. Place steaks over rice on a serving platter, and keep warm.

Combine cornstarch and water; add to nectar mixture and cook, stirring constantly, until thickened. Stir in parsley.

Spoon half of gravy over steaks. Serve remaining gravy with steaks.
 

 

Now the only changes I am thinking I would make would be to maybe add fresh peaches as hubby told me the peach flavor was very subtle and with the peaches a bit of nutmeg and cinnamon to the spices. I will play around with the recipe when life calms down a bit and will link to it. I hope you give this recipe a try and as always I would love to hear how you liked it and if you would change anything. Enjoy being in the kitchen and I will see you cooking again!