This recipe was brought to you by our friend Kendra Marshall. You can visit her on Instagram at @everydaycastiron
2 cups potatoes, shredded: I use a combination of yellow, red skin, and purple potatoes. You can use any of these in different combinations or individually. I would avoid Russet through, the texture is not ideal for these waffles.)
1 medium zucchini, shredded
½ onion, shredded
1 Tbs minced garlic
½ cup flour
1 tsp salt
¼ freshly ground black pepper
Preheat your waffle maker. If you are using an electric waffle maker with an adjustable heat setting, you want to set the heat pretty high. If you are lucky enough to be using a cast iron waffle maker on the stove top, set the burner to medium low, and then raise to medium just before you are ready to begin cooking.
Also, preheat the oven to 170°.
Shred potatoes, zucchini, and onions in a food processor or on a box grater. Spread all the shredded vegetables on a kitchen towel, cover with a second towel, and press to remove excess moisture.
In a large mixing bowl combine flour, salt, and pepper and whisk together.
Then add eggs and garlic and whisk again to form a thick batter.
Add shredded vegetables and mix with a spoon. It should initially look like there is barely enough batter to cover the vegetables, but the veggies will inevitably still release some moisture into the batter thinning it down slightly. Be sure to mix each time before adding batter to your waffle maker to ensure even consistency.
Spray your waffle iron with a little non-stick spray and spoon your waffle batter on. Spread the batter before closing so that there is an even layer covering the entire iron. Cook as you would any other waffle. When fully cooked, remove and keep warm in the oven until ready to serve.
Credit: Adapted from a recipe from http://www.flavorsofthesun.blogpsot.com
1 pound ground beef
½ tbsp onion powder
¾ cup salsa
½ tsp salt
¼ tsp ground pepper
1 can (1 lb.) refried beans
2 cups shredded sharp cheddar cheese
1 cup sour cream
1 bag tortilla chips
In a skillet, cook the ground beef. Add the onion powder, salsa, salt, pepper, refried beans, and cheese. Stir until well mixed. Bake at 325 degrees for 30 minutes. Just before serving stir in the sour cream. Spoon over tortilla chips.
· 4 green zucchinis (small to medium), sliced into 1/4-inch to 1/2-inch rounds
· 3 tablespoons olive oil
· salt and fresh ground pepper
· 1 cup panko crumbs
· 1 cup grated Parmesan cheese
· 1 teaspoon dried oregano
· 1 teaspoon garlic powder
· cooking spray (I use Redstone Olive Oil)
· Serve with Plain Yogurt
1 (1 lb.) loaf frozen white bread dough, thawed (I used Rhodes bread dough)
2 Tbsp. unsalted butter, melted
12 Swiss cheese slices, halved
12 thin Ham slices
12 thin Turkey slices (I used cracked pepper turkey)
Spray Cast Iron Bread pan with butter spray. Preheat oven to 350 degrees.
On a floured surface roll the dough into a 12" by 20" rectangle. Slice the dough lengthwise into 3 (4") strips. Brush dough with melted butter. Cut dough crosswise into 8 (2") strips to make 24 (2" by 4") rectangles.
Assemble by layering. Dough, cheese, ham then dough, cheese, turkey. Repeat until the bread pan has been filled. Cover and let rise for 1 hour.
Bake for 35 minutes. At the 17 minute mark, cover with aluminum foil so bread doesn't burn.
Top with powdered sugar and have raspberry jam for a dipping side.
Credit: Pull-aparts Pull. Eat. Repeat. Cookbook page 27