Overnight Yeast Waffles

I am not sure what came over me when I decided to make this recipe. I am usually pretty intimidated by yeast and living at a higher elevation yeast and baking can sometimes not work out as I had planned.  Needless to say, I am so happy I made these.  They have an amazing yeasty sour smell and the taste is incredible.  Not sure I will ever go back to the old version.  There is only two of us who eat waffles in the house so we froze the majority of ours and they still have that amazing yeast texture and smell when you heat them up in the toaster.

Overnight Yeasted Waffles
MAKES
about 8 Belgian-style waffle squares or 16 standard waffle squares; recipe can be doubled (see Recipe Notes)

INGREDIENTS
Night Before:
1/2 cup warm water
1 tablespoon active dry yeast
1/2 cup melted butter
2 cups whole or 2% milk
1 teaspoon salt
2 tablespoons sugar (optional)
3 cups all-purpose flour
1 teaspoon cardamom (optional)

The Next Day:
2 large eggs, beaten
1/2 teaspoon baking soda

INSTRUCTIONS
Combine the yeast and the water in a large mixing bowl and stir to make sure yeast dissolves into the water. Let stand for a few minute.  Melt the butter in the microwave 30-45 seconds. Combine the butter with the milk, salt, cardamom, and sugar (if using). Test with your finger to make sure the mixture has cooled to lukewarm temperature. Once cooled, stir butter mixture into the dissolved yeast mixture. Add the flour and stir until a thick, shaggy dough is formed and there is no more visible flour.

Cover the bowl with plastic wrap and let it sit on the counter overnight. The batter will double or triple in bulk as it rises.

The next morning, beat the eggs together and add them to the batter along with the baking soda. Using a whisk or hand blender, beat the eggs and baking soda into the batter until completely combined.

Make the waffles according to your waffle maker's instructions, cooking until the waffles are golden brown. Cooking time will vary with your waffle maker, but it is typically 4 to 6 minutes.
Waffles are best if served immediately, but re-heat well in the toaster. Leftovers can be kept refrigerated for up to a week. Leftover waffles can also be frozen for up to 3 months and toasted straight out of the freezer.


Adapted from The Kitchn

Chicken Lettuce Wraps

I was craving something with tons of flavor but easy and quick.  I hoovered this food.  It had a spicy kick.  If you do not like spice then just omit the Sriracha and it will still be AMAZING!  We served these up with some potstickers from CostCo. This will become a staple in our house.  It was fresh, zesty, didn't leave you feeling overly full or bloated.  

If you were looking to have something more substantial you could serve this over rice but it would be lacking a sauce. 

You know its a good one when I forget to take a picture.

Chicken Lettuce Wraps

Adapted from The Cozy Cook

Ingredients

1 tablespoon olive oil

1 pound ground chicken or turkey

3 cloves garlic minced

1 white onion finely diced

1/4 cup hoisin sauce

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 1/2 tablespoon freshly grated ginger

½ teaspoon sesame oil

1 teaspoon sugar or honey

1 teaspoon Sriracha

8 oz. whole water chestnuts drained and diced

2 green onions thinly sliced

Salt and pepper to taste

1 head butter lettuce

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, crumbling as you do so. (About 5 minutes.)

Add onions and cook until translucent.  Add remaining ingredients up to the water chestnuts and cook until combined.

Stir in the chestnuts and onions, salt and pepper and heat for an additional minute. Take off heat or if its a bit liquidy cook on medium heat until the sauce cooks down/evaporates.  This will concentrate the flavor and will make a less messy lettuce cup.

Separate the lettuce leaves and rinse. Pat dry.

Spoon 3-4 Tablespoons into the center of each lettuce leaf and enjoy!