Coconut Pecan.......WAFFLES!!!!!

Todays creation came about from having left over filling from a german chocolate cake that I made last week. I made the filling from scratch and had about two cups left that I did not want to throw away. So I had a genius idea while whipping up some waffle batter the next day. I put my leftover filling into the batter, and they turned out amazing.  So I thought I would share the recipe with you this week. The filling recipe makes enough for a 3 layer 10 inch cake, so you may want to consider pairing it down if you are just using it for the waffles or you can make the full batch and use any excess for topping your waffles instead of using syrup. That makes them even better. You could also make them as pancakes if you wanted to, it works either way. I mixed my filling in with Bisquick mix to make it a little easier. It was leftover filling after all.  I hope you all get a chance to try these, they are amazing.

Ingredients

• 3 large egg yolks
• 1 can (12 ounces) evaporated milk
• 1 1/4 cups packed light-brown sugar
• 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 2 2/3 cups (7 ounces) sweetened flaked coconut
• 1 1/2 cups (6 ounces) pecans, toasted and coarsely chopped
• 
  
• Directions
• Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.
• Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.

If you are going to mix into waffle batter, mix about 1 1/2 cup of filling to 4 cups of batter, or to your liking, just be sure not to add too much or your waffles will be to heavy. You still want light waffles.


Enjoy everyone and remember to take time to wake up slowly and enjoy breakfast with the family, whoever that might be to you.

Americanized Chilaquiles :)

Chilaquiles were one of my favorite things to get when my family and I went to see my Grandmother and far away family members on many of our vacation road trips to go and see them. Every time that we got to my Tia's (Auntie in Spanish) house she would make the most amazing chilaquiles that I have ever had. She made them with her special salsa that she made fresh and mexican chorizo from the local Mercado. I remember having these every time that we were in the area to see everyone.

So today I made a beef stew with a friend from work, and upon tasting it and with my love of breakfast, I had the bright idea of asking, "What do you think this would be like with and egg on top?" So I went with it. I thought that it would be awesome with some tortilla chips too. So I fried up and egg and lined my plate with some chips, topped it with the beef stew, and my fried egg. Nothing could have made them any better. Cutting into the egg and letting the yolk run over and coat everything in its path. It was like a delicious mountain of happiness, all ready for MY breakfast.

I called them Americanized Chilaquiles because they had many of the same elements that you can often find in chilaquiles and they reminded me of the amazing ones that  I would eat as a kid at my Tia's house, just with an extremely american twist on them.

I hope you all try out this recipe, because it is truly mind boggling. And as always, remember to take time to wake up slow, and to spice up your breakfast once and a while. Enjoy y'all.


Americanized Chilaquiles

3 TBS    Olive Oil

2 TBS    Garlic, Minced

1 ea        Red Onion, Finely Minced

4 ea        Carrots, Large Diced

6 ea        Potatoes – Yukon Gold, Large Diced

1 lb.        Stew Beef

2-15oz. cans 

               Diced Tomatoes

½ Gal     Tomato Juice

To Taste Salt and Pepper

               Tortilla Chips

               Eggs

In a large stockpot over medium heat, sauté Garlic and Red Onion in Olive Oil until translucent and fragrant. Add Stew Beef and cook until browned and tender. Add Carrots and cook until lightly caramelized and cooked half way through. Add potatoes and brown slightly. Deglaze the pan with the Diced Tomatoes and Tomato Juice and season with Salt and Pepper. Bring to a boil and reduce to a simmer for 30 to 45 minutes. Serve over Tortilla Chips with an over easy or sunny side up Egg on top and enjoy.

The base Beef Stew Recipe was made in collaboration with friend and co-worker Catt Quinn