Fresh Blueberry Waffles

Everybody loves blueberries. Blueberry muffins, blueberry and lemon bread, blueberry Dum Dums, and of course blueberry waffles. Frozen blueberry waffles use the tiniest blueberries known to mankind, blueberry and lemon bread needs just shy of green blueberries in order to maintain their shape, blueberry Dum Dums leave a blue tattletale, and blueberry pancakes/waffles are the best way to use blueberries who have gone past their perfect fresh stage. With a half pint of slightly soft blueberries in the fridge, waffles were made for dessert! Yeah for the soft blueberry discovery.

Modifications Made:
Our favorite waffle recipe was used but blueberries were not added into the mixture as I did not want the berries to be damaged by the mixing. Instead the blueberries were gently folded into the mixture directly before pouring onto a greased waffle skillet.

Scaled for Likability: Great
Blueberry waffles are the best way to eat blueberries. Some stay whole (and might pop when consumed), some break (creating a blueberry infused spot), and some get fried on the edges from the waffle maker (the best).

Blueberry waffles do not need pancake syrup or maple syrup if a tablespoon of sugar is added to the waffle batter. Next time, I am going to use frozen blueberries instead of fresh to see if the blueberries stay whole more. Not fried, crispy blueberry edge waffles are not the best thing ever!

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green be

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over. There are so many more potato recipes saved. Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes. With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive. The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half. Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe. These were a family favorite for years but have long since been discounted. Bummer. Trying to replicate this seemed easy enough. Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add potatoes. Cover and reduc

Eating Waffles

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