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No Batter Blackberry Stuffed Waffles

No Batter Blackberry Stuffed Waffles

What a week! So if you didn’t read my previous blog post I will catch you up on the week’s festivities.  After being swept away by the Kendrick Lamar Grammy performance I decided to restructure my content and recipe development this week to pay homage to his song “The Blacker The Berry”.  As a result blackberries took the spotlight this week and boy did they shine in these four new recipes.

Yaaasss to kitchen hacks! The secret ingredient helping us avoid a potentially messy batter situation is Pillsbury Grands Biscuits. These things are magical. I roll the biscuits out with a  rolling pin, stuff blackberry filling between two biscuits, pinch the edges closed and cook in a waffle iron. The biscuits make perfect waffles, with crispy outside and soft pillowy inside.

 

No Batter Blackberry Stuffed Waffles

Cook Time: 20 minutes

Yield: 8

No Batter Blackberry Stuffed Waffles

No Batter Blackberry Stuffed Waffles- The use of biscuits makes these waffles easy to make and clean up takes seconds.

Ingredients

  • 2 cans Pillsbury Grands biscuits
  • 2 cups blackberries, halved
  • ½ cup sugar
  • pinch of cinnamon
  • pinch of salt
  • cooking spray
  • flour
  • Optional: powdered sugar or creamy maple syrup

Instructions

  1. Cut blackberries in half and in a large bowl mix together blackberries, sugar, cinnamon and salt. Stir together until sugar crystal disintegrate and set aside.
  2. On a floured surface, use floured rolling pin to roll out and flatten two biscuits. Add a tablespoon of blackberry mix on top of one of the biscuits; try to drain excess syrup prior to adding on the blackberries. Make sure to leave the perimeter of the biscuit uncovered. Place the second biscuit on top of and press the edges to secure the waffle is closed. Place the stuffed waffle in the waffle iron and cook until golden brown.
  3. Sprinkle with powdered sugar or pour over creamy maple syrup.
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Crispy Brussel Sprouts with Blackberry Reduction

Crispy Brussel Sprouts with Blackberry Reduction

What a week! So if you didn’t read my previous blog post I will catch you up on the week’s festivities.  After being swept away by the Kendrick Lamar Grammy performance I decided to restructure my content and recipe development this week to pay homage to his song “The Blacker The Berry”.  As a result blackberries took the spotlight this week and boy did they shine in these four new recipes.

Crispy Brussel Sprouts with Blackberry Reduction

Brussels sprouts have made a culinary resurgence in the last few years. You can’t go to a restaurant with out seeing brussels sprouts on the menu.  So I jumped on the bandwagon too. I love a good crispy brussels sprout and this recipe shows you how to achieve perfect char and crunch at home. Not to mention, the blackberry reduction is a sweet compliment just takes the dish to another level.

Crispy Brussel Sprouts with Blackberry Reduction

Prep Time: 30 minutes

Serving Size: 4

Crispy Brussel Sprouts with Blackberry Reduction

Crispy Brussel Sprouts with Blackberry Reduction - This is a great addition to any many meal doing the fall season when brussels are in season.

Ingredients

  • 1½ lbs brussels sprouts, sliced
  • ¼ cup balsamic vinegar
  • ¼ cup fresh orange juice
  • ¼ cup water
  • 1 cup blackberries
  • 2½ tablespoons vegetable oil
  • 2 tablespoons of sugar
  • 2 tablespoons butter
  • 1½ teaspoons salt
  • ½ teaspoon pepper
  • pinch of grated orange rind (optional)

Instructions

  1. Preheat oven 425 degrees and line baking sheet with aluminum foil.
  2. In a large bowl mix brussels sprouts with 1½ tablespoons of vegetable oil. Toss with you hands to make sure all the brussels sprouts are coated. Generously season the brussels sprouts with salt and pepper.
  3. In a large pan on medium high heat, pour in 1 tablespoon of vegetable oil, or enough to just barely coat the bottom of the pan. Wait for oil to get hot, then add in brussels sprouts. Brown the brussels sprouts for approximately 10 minutes continuously stirring (every 2 minutes or so) making sure that all the sides get a char. In the last minute add butter and toss so that all the brussels sprouts are coated with the butter.
  4. Pour sprouts on baking sheet. Sprinkle on fresh rosemary and put into the oven for 10-15 minutes.
  5. In a sauce pan, heat the blackberries, balsamic vinegar, orange juice, orange rind, sugar and water on high heat for five minutes, continuously stirring so that the berries start to break down. Reduce heat to soft boil and stir for another 4-5 minutes until mixture reaches a syrupy texture.
  6. Remove brussels from the oven and top or toss with blackberry reduction. Serve warm.
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Spicy Mango Chicken Sausage Tacos with Blackberry and Cucumber Salsa

Spicy Mango Chicken Sausage Tacos with Blackberry and Cucumber Salsa

What a week! So if you didn’t read my previous blog post I will catch you up on the week’s festivities.  After being swept away by the Kendrick Lamar Grammy performance I decided to restructure my content and recipe development this week to pay homage to his song “The Blacker The Berry”.  As a result blackberries took the spotlight this week and boy did they shine in these four new recipes.

Spicy Mango Chicken Sausage Tacos with Blackberry and Cucumber Salsa

I’m a huge fan of tacos; they are probably the one food type that I east most often out of anything else. I love coming up with new taco combinations, so using tacos for this challenge was right up my alley. For this occasion, I used Aidells Spicy Mango with Jalapeno sausage and topped it with bright blackberry and cucumber salsa.

Spicy Mango Chicken Sausage Tacos with Blackberry and Cucumber Salsa

Cook Time: 30 minutes

Yield: 4

Spicy Mango Chicken Sausage Tacos with Blackberry and Cucumber Salsa

Spicy Mango Chicken Sausage Tacos with Blackberry and Cucumber Salsa - This taco provides a bite that's sweet, spicy and refreshing.

Ingredients

  • Taco Ingredients
  • 2 Aidells Spicy Mango w/ Jalapeno Smoked Chicken Sausage (can alternate with chicken apple sausage), chopped
  • 2 flour tortillas (wheat or white)
  • 2 ½ tablespoons Mexican crema (can alternate with sour cream)
  • ¾ cup red cabbage, chopped
  • ½ teaspoon olive oil
  • pinch of red pepper flakes
  • pinch of salt
  • pinch of pepper
  • pinch of tajin classico seasoning
  • blackberry salsa
  • ! Blackberry Salsa Ingredients
  • 1¼ cups of sliced blackberries
  • ¼ cup cucumber, peeled and chopped
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon red onion, minced
  • 1 tablespoon lime juice
  • 1 tablespoon of grape jelly, melted (can alternate with honey)
  • 1 teaspoon habanero, chopped and deseeded
  • salt to taste

Instructions

  1. In a bowl mix all salsa ingredients then refrigerate.
  2. Put olive oil in pan on medium high heat. When hot add in red cabbage and stir occasionally. Cook cabbage until the edges start to char and get crispy, about 5-7 minutes, then remove from heat.
  3. In pan, cook sausage on medium high heat (5-7 minutes) and heat tortillas until soft and pliable.
  4. To layer taco, put chicken sausage on tortilla first; followed by the crispy cabbage and top with blackberry cucumber salsa. Drizzle crema over the top and serve.
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