Zucchini Potato Waffles

  • By Ned Adams
  • 16 May, 2017

This recipe was brought to you by our friend Kendra Marshall. You can visit her on Instagram at @everydaycastiron

Ingredients

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
3 eggs
1 tsp salt
¼ freshly ground black pepper

Directions
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

By Dutch Oven Daddy 21 Jul, 2017

Ingredients

  • 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


Instructions

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.


By Dutch Oven Daddy 19 Jul, 2017

Ingredients

·      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

By Dutch Oven Daddy 14 Jul, 2017

Ingredients

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)
Powdered sugar
raspberry jam

Instructions

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


By Dutch Oven Daddy 13 Jul, 2017
Ingredients

3 - 3.5 lbs cooked boneless skinless chicken breast
2-3 packages of smoked beef sausage
40 oz your favorite barbecue sauce

Instructions

Cut smoked beef sausage in 1 inch pieces and to 5 quart 12" Dutch oven.  Add cooked chicken to Dutch oven and stir to mix the chicken and sausage.  Pour barbecue sauce over chicken and sausage mixture.  Bake for 20-30 minutes at 350 degrees or until sauce is bubbly.

* Note: We flavored the chicken with salt and pepper.
By Dutch Oven Daddy 11 Jul, 2017
Ingredients

1/2 cup Redstone Olive Wood Smoked Olive Oil
1/3 cup soy sauce
Juice of 1 lemon
1/4 cup Worcestershire sauce
3 Tbsp dried basil
1 1/2 Tbsp dried parsley
1 tsp ground white pepper

Instructions

Put all ingredients into a blender and blend until mixed completely.  Marinade the steaks for 6 hours sealed in a container and placed in the fridge.  It will make enough marinade for 3-4 Ribeye Steaks.  Before searing the steak, sprinkle with Redstone Alderwood Smoked Sea Salt.

* This post was sponsored by Redstone Olive Oil Company. *
By Ned Adams 26 Jun, 2017
Ingredients

3 tablespoons butter
2 tablespoons  olive oil
1 tablespoon garlic powder
2 cups heavy cream
1/4 teaspoon ground pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese
1/4 cup warm water
Salt and Pepper to taste

Instructions

1. Add butter and olive oil to 12" skillet and melt on medium high heat

2.  Add pepper, garlic powder and heavy cream. Heat to simmer

3.  Add cheese and additional salt and pepper to taste.

4.  Add additional water if the sauce gets too thick. I like to use excess pasta water.

4. Serve over prepared pasta.

By Dutch Oven Daddy 25 Jun, 2017
Ingredients

1 - box of any chocolate cake mix
1 - 21 oz can of cherry pie filling
1 tsp Almond or Vanilla Extract
3 eggs
1 container chocolate frosting

Instructions

Mix all ingredients together in a mixing bowl.

Add mixture to a 12" Dutch oven or 12" Skillet (if you are using an indoor oven)

Bake at 350 degrees for 30 minutes or until toothpick comes out clean.

Let cool and add frosting as desired.
By Dutch Oven Daddy 21 Jun, 2017
Ingredients

5 russet potatoes
12" Dutch oven
Olive Oil
Coarse Salt

Instructions

1. Apply thin layer of olive oil on each potato.  

2.  Sprinkle each potato lightly with coarse salt.

3.  Poke each potato with a fork several times so they don't explode.

4.  Bake in 12" Dutch oven at 350 degrees for 45 minutes.

5.  Serve with sour cream, butter, bacon and chives.

By Dutch Oven Daddy 11 Jun, 2017
Ingredients

5 cups vegetable oil
1 package hotdogs (hotdogs cut in half)
1/2 cup flour
1/2 cup yellow cornmeal
1 tsp baking powder
1/2 tsp salt
1/2 tsp sugar (or 1/2 tsp honey)
1 Tbsp shortening
1/3 C milk
1 egg
wooden skewers


Instructions

1. Mix flour, cornmeal, baking powder, salt and sugar together.

2.  Add cut shortening into the mixture.

3.  Add milk and eggs to cornmeal mixture and mix until combined

6.  Add 5 cups of vegetable oil to 10" Dutch oven and heat oil on medium heat on a stove top.

4.  Cook hotdogs in a pot using cold water and add hotdogs immediately. Once the water comes to a boil remove hotdogs and pat dry.

5. Insert wooden bamboo stick into each hotdog and dip into mixture.

4.  Dip hotdog with mixture in vegetable oil and cook until golden brown. Should be about 2-3 minutes for each hotdog.

4. Serve with mustard.

By Ned Adams 05 Jun, 2017
Ingredients

4 - Sliced Frech Bread
5 tbsp butter
1 tbsp garlic bread dry mixture

Instructions

1. Heat butter and garlic bread dry mixture in a 12" cast iron skillet on medium / high heat.

2.  Add bread and let sit in skillet for 3-4 minutes making sure it doesn't burn.

3.  Flip bread over and repeat step 2.

4. Serve immediately.

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