Asparagus and Scallion Frittata

Just made this and loved it. Might add some pimento's or chopped roasted red peppers for some color. No need to peel the bottoms if you are using pencil thin asparagus,


1 lb asparagus bottoms cut, lower portion peeled, tops cut, the stalk cut into 1 to 3/4-inch pieces
1 bunch scallions white parts trimmed away and cut into 1/4 to 1/2-inch pieces
3 tbsp butter
2 pinches crushed red pepper
6 eggs
1/2 cup Parmigiano-Reggiano
fresh herb leaves for garnish: chives, parsley, (tarragon?)
salt and pepper

Preheat oven to 400°F
In a medium (10") skillet, get some water boiling, add some salt. Prep asparagus while this is coming to a boil.
Add the asparagus and cook for about 2 minutes or until just getting tender. Drain and maybe rinse in cool water.
Clean skillet and melt butter over medium-low heat. Add scallions once melted and cook for about 4 or 5 minutes. Whisk eggs with a tbsp of water and a pinch of salt.
Add the asparagus in a single later and pinches of crushed red pepper.
Pour whisked eggs over asparagus and scallions. Give the skillet the ol' tapa-tapa to ensure eggs are distributed.
Grate the cheese onto the top of the egg mixture in the skillet and cook over heat for about 5 minutes or until edges are set.
Move skillet to the oven and bake for about 7 to 10 minutes until top is set.
Remove skillet from the oven, loosen fritatta from pan and slide onto a cutting board. If you like you can take another cutting board, lay it on top, and invert the fritatta. Looks nicer.
Garnish away.

Basic Cocktails: Sours

Sour cocktails are drinks with a sour (typically citrus) component, a sweet (simple syrup, triple sec, etc.), some type of liquor, and possibly other additions. But the first three will give you a sour. These drinks are excellent for learning how a small variation in ratios yields a very different result. Even a 1/4 ounce more or less will effect the final product. Here are three sours you can play with to make YOUR favorite version. The amounts I provide are starting points.


Margarita
2 oz silver/plata/white tequila.
1 oz triple sec
1/2 oz fresh lime juice
kosher salt in a small dish for garnish (optional)
lime wedge on rim so recipient can taste, and add the extra bit of lime juice or drink it as is.

• Squeeze lime juice, add to shaker, and use expelled lime to rim the outside of the glass(es) with juice.
• Rotate the limed glass into the salt or lightly touch it to the salt about 1/2 way around. 
• Add the remaining ingredients to the shaker with ice. 
• Shake vigorously and strain into the glass. Add ice to the glass if you want it on the rocks (I do). 
• Play "Tequila" while shaking 

Notes: you can sub out Cointreau for the triple sec. It will be sweeter unless  you reduce its volume. Reposado tequila will work but give you a very different taste.


Lemon Drop (thanks for reminding me how good these are, Sandy!)
2 oz citrus vodka such as Absolute Citron
1 oz fresh lemon juice
1/2 ounce simple syrup (or 1 tablespoon confectioners sugar)
1 lemon wedge/wheel for garnish

• Shake and strain into a chilled cocktail glass. If using sugar, mix it with liquid ingredients before adding ice to help it dissolve. 
• Some like to rim the glass with confectioners sugar. I do not. Garnish with lemon wheel or wedge. 

Cosmopolitan
1 1/2 oz citrus vodka
1 oz triple sec
1/2 oz fresh lime juice
1/4 oz cranberry juice cocktail for color
lime wedge or wheel for garnish

• Shake with ice and strain into a chilled cocktail glass. Add garnish. 
• Play Sex and the City theme while shaking to complete the scene. 

Apple and Onion Soup

Simple and delicious twist on French Onion Soup. Using an apple peeler/corer/slicer makes the apple slices a snap.  I toast some sourdough with Parmesan shavings on top and serve this with the soup. any cheese will do. You can add some chopped fresh sage at the end if you have some.

Ingredients
2 tbsp butter
3 medium onions, sliced thin
3 medium Granny Smith apples, peeled, cored, and sliced 1/4 inch
6 cups low sodium chicken broth
1 3/4 cups low sodium beef broth
1/4 cup dry red wine
1 bay leaf

Heat the butter in a large pot or dutch oven over medium-high heat. Add onions and apples and 1/2 tsp kosher salt. Stir into the butter and cook until the onions and apples are caramelized (deep brown). -- about 30 minutes. Bottom of pot may get some crust which is fine.
Stir in the broths, wine and bay leave. Bring to boil and scrape up any bits from the bottom of the pot. Simmer for 20 minutes.  Discard the bay leaf, season with salt and pepper, and serve.

Top with anything that suits your fancy. Crumbled bacon, cheese (cheddar or Gruyere), and broil if you feel like going to the trouble. You can just serve it without the cheesy top if you want to simplify it. Still tasty.

Watermelon Margarita

3 oz watermelon juice*
2 oz blanco tequila
1/2 oz lime juice or more to taste
1/4 jalapeno or fresno pepper infused vodka* (optional)
watermelon chunk for garnish

Mix in glass and add ice or us a shaker and strain into cocktail glass.
Glasses may be rimmed with salt.

Watermelon Juice
You can cut the red part out of the water melon in large chunks, blend and strain.
You can cut out the red part of the watermelon and juice that if you have a juicer.
You can slice the watermelon into pieces and juice the rind with the red part.

Hot Vodka
Slice the one pepper (only need a few rings) into mason jar.  Add about 8 oz of vodka and let sit for a few hours. Strain into a small stoppered bottle. Keeps for about a month or longer, but loses some kick over time.

You could probably add some fresh mint to this and have good results.

Cinnamon Bread

Pan Coating
½ cup (3 ½ ounces) sugar
1 teaspoon ground cinnamon
2 teaspoons vegetable oil

Bread
3 ¾ cups (18 ¾ ounces) all-purpose flour
3 cups (21 ounces) sugar
1 tablespoon ground cinnamon
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
1 ¾ cups milk
1 ⅓ cups vegetable oil
3 large eggs, lightly beaten
2 teaspoons vanilla extract

Pan Prep
Brush two  8 1/2" by 4 1/2" metal loaf pans with some vegetable oil or spray with "Pam". Add 1-2 tablespoons of sugar cinnamon coating to pans, and tilt-tap around till coated. I turn this upside down to have excess drop out. The oil kind of beaded up on my non-stick pans, so might have better luck with non-non-stick pans. Also, don't sweat the sides getting perfectly coated. There is plenty of sweetness in these.

Making the Bread

1. Preheat oven to 325 with rack in middle position. Whisk flour, sugar, cinnamon, baking powder, and salt together in a large bowl. 
2. In a second bowl, beat the eggs, then whisk in the milk, oil, and vanilla (not balsamic vinegar as I did once). 
3. Stir the liquid mixture into the flour mixture and stir until combined. It will be a bit lumpy. 
4. Divide the batter between the two pans (about two pounds of batter per pan). Sprinkle remaining sugar-cinnamon coating over the top. Do this carefully. You may not need all the remaining sugar-cinnamon.
5. Bake for about 65-70  minutes until a toothpick comes out cleanly. Let pans cool for 1 hour in their pans on a wire rack. If baking in 4-inch mini loaf pans, about an hour seemed to work. 
6. Run a knife around the edge of pans and tile out loaves. 

Thoughts: This was very well received at work. I plan to try using mini-loaf pans for individual gifts. Pictures coming with next batch. I got this from Cooks Country. Planning a few changes after making once more. 

Alexander Cocktail

Though more frequently made with brandy, one can make an Alexander with gin. Concocted sometime before 1917, this drink has some history. Of the two, gin or brandy, I personally prefer gin. I also substitute half-and-half for the cream mostly. It is a perfect holiday drink pretty much everyone will enjoy.  However you make your Alexander I'm sure it will be great.
Music for making: The Christmas Song by Mel Torme and Judy Garland

Ingredients
2 oz London dry gin
1 oz white creme de cacao
1 oz half-and-half (or cream if you prefer)
Freshly grated nutmeg for garnish

Shake all wet ingredients with ice and strain into a cocktail glass. Garnish with nutmeg.

The Vesperado Cocktail

Continuing with the Fresno infused gin idea, I thought modifying the Versper with a little heat was worth a try. I'm pleased with the results. I just Googled "Verspado" today and there were no cocktail entries with that name, so you heard it here first. I began writing a description of how this tastes, but I started sounding like Guy Fieri. Killed that idea. Suffice it to say, "That's not half-bad."
Music for making this one: Desperado performed by Linda Ronstadt.

Ingredients
1/2 to 3/4 oz Fresno infused gin
2 3/4 oz Beefeater gin
1 oz vodka
1/2 oz Cocchi Americano Aperitivo
Lemon peel, for garnish

Add all ingredients to a mixing glass with ice. Stir, stir, and stir some more.
Strain into a chilled cocktail glass.  Express lemon peel into the drink, and garnish with it.
This is probably enough for two people. Sharing is caring!

The Hot and Briny Cocktail or The Dusty Fresno

Wanting to kick up my martini a notch, I thought a little heat might be desirable. Came up with this after sampling a Cobra Verde at LOLO in Hudson, WI.  This might also be called a Dusty Fresno since rather than dirty, we're adding a scant 1/4 oz olive brine. HUGE thanks to Rich for the sign and Keri for getting me to post this.
Music for making this: Son of a Preacher Man by Dusty Springfield

Ingredients
1 3/4 oz Beefeater gin
1/4 oz Fresno pepper infused gin* (see below)
1/4 oz olive brine or to taste (varies by olives used)

Add all ingredients to mixing glass. Stir, stir, and stir some more.
Strain it a chilled martini glass. Garnish with 2-3 olives.

*Fresno pepper gin
Add 2-3 slices of Fresno pepper to a small mason jar. Seeds and ribs removed.
Add about 6 oz of Beefeater gin.
Let sit overnight, remove peppers and leave in jar or transfer to a stoppered bottle.

Texas Chipotle-Cinnamon Spiced Pecans

Another great recipe from The Homesick Texan Cookbook. These are great, super easy, and most folks like 'em. I usually add a couple of pinches of kosher salt to the spice mix, then add  a little more if need be.
Music for making: Excitable Boy by Warren Zevon

Ingredients
4 tbsp unsalted butter
4 cups raw pecan halves
1 tbsp brown sugar (maybe a titch more)
1 tsp ground cinnamon
1/2 tsp chipotle powder
1/4 tsp ground cumin
Salt, to taste


Preheat oven to 350 and line a baking sheet with parchment paper
Melt butter in a saucepan over low heat.
While the butter is melting and the oven is preheating, mix up the brown sugar, cinnamon, chipotle power, and cumin.
Once the butter is melted, add the pecans and stir to coat. Add the spice mixture 1/3's stirring to coat completely.
Pour pecans out onto parchment lined baking sheet. Spread into an even later (it will be tight fit, but do your best).
Bake for 15 minutes or so until they are dark in color and fragrant. Taste while warm and salt as needed. Allow to cool.

Sous Vide Egg Bites

I was having trouble maintaining loft in my egg cups baked in muffin tins or silicone cups, so I thought I'd give my sous vide rig a run at it. I am very pleased with the results. I can recommend this recipe after one go. Looking forward to future mods on this recipe.

Ingredients
12 eggs
1 c grated gruyere (or other grated cheese)
1/2 c cream cheese
1/2 tsp salt
6 slices cooked bacon, cut in half (see my recipe for baked bacon)
Spray on oil like PAM (optional)

Extra Equipment: 6 4oz canning jars with 2-part screw-on lids, sous vide setup.

Set your sous vide cooker to 172 F. (Tip: Start with very hot water from your tap.) I needed to stack my jars two high, so I filled the container about 50% above the height of one jar. Maybe a bit more. The displaced water was enough to cover the second tier.

Spray the jars with PAM to aid in releasing egg bites after cooking. Alternatively, you could probably brush some of the bacon fat around inside. Just sayin'.  Place a 1/2 bacon slice into each jar on its side. It will be bent into a "V" so it will stand up.

Into a blender add the eggs, grated cheese, cream cheese, and salt. Blend for about 30 seconds or until well combined.  Distribute the mixture evenly into the 12 jars. Secure the lids fingertip tight. You don't want water seeping in, but you also want expanding air to release.

Once water reaches 172 F, lower the jars into the bath. I used tongs to lower them gently. Cook at 172 F for one (1) hour. You will see air bubbles escape as they warm up.

Remove after one hour and set on a towel on counter. Unscrew lids. These can be eaten from inside the jar or removed and set on a plate. I removed them and refrigerated for later. Warmed up wonderfully after 30 seconds in a microwave.

   

I wound up only filling 10 of them. I wanted to fill a bit more to have less air in each jar thinking they might float. I think my fears were unfounded.

Tortellini Soup With Spinach

I love this insanely easy and quick soup recipe. There are a multitude of variations out on there and it begs for experimentation. Start here then make it your own.  I prefer dried tortellini but refrigerated (fresh) can also work. You can double the amount of Parmesan (use Reggiano if possible,  the good stuff) but cut back on salt or amount of chicken base. Pull any large stems off the spinach.
Music selection: Big Night Soundtrack  "The knowledge of God is the bread of angels." -Primo

3 tablespoons unsalted butter
1 small onion, minced
Salt and pepper
1 garlic clove, minced or run through a garlic press
6 cups chicken broth or 4 tsp chicken base w/ 6 cups water heated in microwave
1 tablespoon soy sauce
6 ounces cheese tortellini
3 ounces (3 cups) baby spinach
1 ounce Parmesan cheese, grated (1/2 cup)

Melt butter in large saucepan over medium heat. Add onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until softened but not browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

Add broth and soy sauce and bring to boil over high heat. Stir in pasta and cook until al dente. Off heat, stir in spinach and Parmesan. Buon appetito!

Shrimp With White Bean Stew

Not sure why I haven't added this before. Make it all the time for weekday dinner. Fast and easy. I like using Better than Bouillon for the clam juice/fish stock ingredient. Easy to keep on hand and relatively inexpensive. It can be hard to find. Thinking of trying Minor's fish stock base from Amazon.

Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, crushed
3 cups cooked cannellini beans, drained and rinsed if canned
One 14-ounce can whole peeled tomatoes, drained and crushed
1 teaspoon salt
1/2 teaspoon dried rosemary
1/2 teaspoon freshly ground pepper
4 cups clam broth or fish stock (I use clam base from better than bouillon)
1 pound medium shrimp, shelled and deveined
1/4 cup finely chopped flat-leaf parsley

Directions
Heat oil in a dutch oven.
Saute onion and garlic for about 5 minutes.
Add cannellini beans, tomatoes, salt, rosemary and pepper.
Add clam broth and bring everything to a boil.
Reduce heat and simmer for about 15 minutes.
Add shrimp and simmer till just done, about 2 minutes.
Add chopped parsley when you serve in bowl.

Dry Vermouth for Summer Sipping

The first good dry vermouth I tasted was Dolin Dry Vermouth. With a healthy squeeze of lemon wedge into a smallish tumbler on the rocks it was just what the doctor ordered for a hot summer day. At around 17% alcohol, it drinks like a potent wine. You will want to refrigerate this and all vermouth once opened. They oxidize like wine.
Another dry vermouth worth mentioning is Imbue Bittersweet Vermouth from Oregon. It is pretty wonderful, though a tad spendy. You can go with Martini or Noilly Prat to dip your toe in the pond.

So go on, give it a try. "Be Somebody!". 

Best Damn Grilled Chicken Wings

These wings are great and simple. Brine, dust, and grill. That's it. Smart Chicken produces good wings already separated drummies from wings which saves some time. Cooks country recipe was my starting point. It helps if you know in advance where to set your grill's burners to achieve a steady 350 degree temp. For appetizers, figure about 1/4 pound per person (5-6 pieces for hungry folks). I've seen some eat 1/2 pound. If spiciness is a concern, omit the cayenne pepper.
Music choice: Dixie Chicken by Little Feat.

Ingredients
2 lb wings (separated and tips discarded if not already separated)
1/2 cup salt
1 tsp black pepper
1 tsp chili powder
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp sugar
1 1/2 tsp corn starch
1/2 tsp cayenne pepper

Directions

1. Make a brine by dissolving the salt into 2 quarts of cold water. Prick the skin of the wings and drummies (through the middle of the wings is easiest) and drop into the brine. Place the bowl with brine and wings into refrigerator for 30 minutes.
2. While the chicken is brining, make your dust (dry rub). Mix the remaining ingredients into a small bowl. Omit the cayenne if heat is a concern. 
3. Remove the brined chicken and strain out the brine. Place chicken onto a sheet pan lined with a clean dish towel. Cover with paper towels and blot dry. Start gas grill and turn all burners to high. Clean as needed. Coat grate with oil if desired. 
4. Rinse and dry out brining bowl and return dried chicken. Add the dust and toss till covered. Do this right before you put them on the grill.  
5. Place chicken skin side up onto grill and lower lid. Adjust burners to maintain 350 degrees. 
6. After 15 minutes, check that they have some char on the bottom and turn all pieces over. Close lid and grill for an additional 10 minutes. 
7. Remove pieces from grill and set aside. You can cover with some foil for about 10 minutes to let the cool and settle down a bit. 
8. Serve with celery sticks and your preferred creamy dressing. 

Pot Roast with Vegetables (Pressure Cooker)

I recently acquired a pressure cooker. Looking for something relatively simple I went with Pot Roast as my first effort. Turned out very well in my opinion.

Ingredients

• 2 to 3 pound beef chuck roast, patted dry with paper towels
• 3 tablespoons all-purpose flour
• Salt and pepper
• 2 tablespoons olive oil
• 1 teaspoon beef base such as Better than Bouillon dissolved in 2 cups of water. 
• 2 tablespoons balsamic vinegar
• 1 tablespoon minced or pressed garlic
• 1 teaspoon dried thyme
• 2 bay leaves
• 1/4 teaspoon freshly ground black pepper
• 6-10 red skin potatoes scrubbed and halved (or quartered depending on size)
• 1 yellow onion, peeled and quartered
• 2 cups baby carrots
• 4 ribs celery, cut into 1 inch lengths
• 1 tablespoon cornstarch mixed with 2 tablespoons of water
• 1-2 tablespoons butter

Directions

1. Season roast with salt and pepper, then sprinkle with flour.
2. Add oil to cooker and heat to almost smoking over high heat.
3. Lower temp to medium and brown roast on both sides.
4. Once browned add beef broth, vinegar, thyme, bay leaves, and pepper.
5. Cover, bring to pressure and cook for 75 minutes or 85 minutes if the roast is thicker than 2.5 inches.
6. Perform quick pressure release and add the vegetables. Cover, bring to pressure, and cook for 5-7 minutes.
7. Off heat for 10 minutes or until cooker looses enough pressure to open safely. Do a quick release to be safe.
8. Transfer all solids from the cooker to a platter, and discard about 1/4 cup of the liquid. Raise heat to medium high. 
9. Whisk in corn starch and stir until thickened (2-3 minutes).
10. Whisk in the butter to finish the sauce. .
11. Serve and pass the gravy. 

Next up.. Corned Beef and Cabbage with Root Vegetables

Potato, Cabbage, and Chorizo Soup

Found this in the Wall Street Journal. I modified it just a bit and I like it. Short prep and cook time.

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion, halved and thinly sliced
• 2 large garlic cloves, minced
• 6 or 7 ounces Spanish chorizo, sliced 1/4-inch thick
• 2 bay leaves
• 2 pounds (Yukon) Gold potatoes, peeled and cut into bite-size pieces
• 1/2 medium green cabbage, cored, halved (so two quarters) and thinly sliced
• Salt and pepper
• 8 cups water
• 2-3 teaspoons Better than Bouillon Roasted Chicken or Low Sodium Chicken base

Directions

1. Heat oil in a medium pot over medium heat. Add chorizo and cook till lightly browned about 5 minutes.  Add onions, garlic and bay leaves and sweat until softened and chorizo colors the onions, about 7 minutes. 
2. Add potatoes and sauté until beginning to soften on the outside, about 5 minutes. Add cabbage and season with salt and pepper.
3. Pour in enough water to just cover vegetables. Add the bouillon base, stir, and increase heat to high. Once stock comes to a boil, reduce heat to medium-high and simmer until potatoes are fork-tender but not mushy, about 20 minutes. Season with salt and pepper to taste.

Lavender Margarita (Tequila Sour)

I recently had a Lavender Margarita at Sovereign Kitchen and Bar. They make it with lavender infused tequila, agave honey, lime, salted rim served on the rocks. Was very good. I wanted to recreate this at home, but did not want to invest time or money into lavender infused tequila...enter lavender infused simple syrup. I'm very happy with the results and encourage anyone interested to try this.

Lavender Simple Syrup

• 1 cup water
• 1 cup granulated sugar
• 1 tbsp lavender buds (usually in baking section or with spices)

1. Heat water to boiling in a small saucepan.
2. Add sugar and lavender. Stir till sugar dissolves and bubbles form on bottom of pan,
3. Off heat, cover and let steep for about 10 minutes.
4. Strain into container and store in refrigerator. I like squeeze bottles with caps. 

Lavender Margarita

• 2 oz blanco tequila
• 1/2 oz fresh lime juice
• 1/2 oz lavender simple syrup
• Kosher salt

1. Add all ingredients to a shaker filled with ice. 
2. Rim your glass with the spent lime and dip in Kosher salt.
3. Shake till your hands are almost frozen.
4. Strain into a cocktail or rocks glass.  If using rocks glass, pour ice from shaker into glass till "full".

Enjoy responsibly.

Waffle Batter #2

This is my third attempt at making great waffles after receiving a new Belgian waffle maker. This one employs yeast to provide lift to the waffles AND you make it the day before which is a plus in my book. The batter was VERY thick. Almost like a dough. I am going to try upping the milk or something to thin it out so it can spread over the waffle iron more easily. As is, have a spatula handy to spread it over the whole surface of the waffle iron. Also, be sure you have INSTANT yeast.
This batter contains one full stick of butter and made about four Belgian waffles. Do the math.

Ingredients

• 1 ¾ cups whole milk, or low-fat milk, or skim milk
• 8 tbsp unsalted butter, cut into 8 pieces
• 2 cups unbleached all-purpose flour
• 1 tbsp sugar
• 1 tsp salt
• 1 ½ tsp instant yeast
• 2 large eggs
• 1 tsp vanilla 

Directions

1. Heat milk and butter in saucepan over medium-low heat until butter is melted, 3 to 5 minutes. Cool milk/butter mixture until warm to touch. 
2. While melting butter, whisk flour, sugar, salt, and instant yeast in large bowl. Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth. 
3. In small bowl, whisk eggs and vanilla until combined.  Add egg mixture to batter and whisk until incorporated. 
4. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate 12 to 24 hours.
5. Pre-heat waffle iron and oven to 250 F. Set cooling rack in a baking pan in the oven. 
6. Remove waffle batter from refrigerator when waffle iron is hot.
7. Whisk batter to recombine (batter will deflate). Cook waffles as you normally do adding your usual amount of batter. Smooth across surface using a spatula. My Belgian iron takes between 3/4 and 1 cup. 
8. Once cooked, transfer waffles onto rack in the oven. Let "crisp" for about 5-10 minutes. Cook more waffles during this time and you can serve everyone at the same time.

Hope you enjoy these as much as we did. 

Waffle Batter #1

After receiving a Belgian-waffle maker as a gift, I am on a quest for a great batter to make great waffles. This is the first one that showed promise. Still looking for more lift in my waffles. For non-Belgian waffles this batter would probably knock it outta the park. Up next: Waffle Batter with Yeast

Ingredients

• 2 cups (10 ounces) unbleached all-purpose flour
• 1 tablespoon sugar
• ¾ teaspoon table salt
• ½ cup dried buttermilk powder
• ½ teaspoon baking soda
• ½ (120 g) cup sour cream
• 2 large eggs
• ¼ teaspoon vanilla extract
• ¼ cup vegetable oil
• 1 ¼ cups unflavored seltzer water (or club soda with just carbonated water as ingredient)

Directions

1. Pre-heat the waffle iron at a point that will have it ready once the batter is ready.
2. Pre-heat an oven to 250 degrees F with a wire rack  Whisk flour, sugar, salt, buttermilk powder, and baking soda in large, upright bowl to combine. Sifting the ingredients together is another option.
3. Whisk sour cream, eggs, vanilla, and oil in medium bowl to combine. 
4. Gently stir the seltzer into wet ingredients. 
5. Make a well in the center of dry ingredients and pour in wet ingredients. Gently stir until just combined. Batter should be slightly lumpy.
6. Heat waffle iron and cook waffles according to manufacturer’s instructions. Transfer waffles to rack in warm oven and hold for up to 10 minutes before serving with butter and maple syrup. They do crisp up a bit if you do this. 

Hoppin' John

Make this on New Year's day to get  you annual dose of black-eyed peas. This recipe works well and is adapted from Cooks Country's recipe. Good Luck!

Ingredients
6 slices bacon, chopped
1 and 1/2 pounds boneless ham (or ham steak)
1 yellow onion
3 celery ribs
3 garlic cloves, pressed or minced
1/2 tsp dried thyme
4 cups low sodium chicken broth (Swanson's is good)
2 16-oz bags frozen black-eyed peas (one can usually find pict-sweet brand)
2 bay leaves
1 1/2 cups long grain rice
3 green onions, thinly sliced

Directions

1. Cook bacon in Dutch oven over medium heat until crisp, about 10 minutes. Transfer bacon to paper towels to drain. Pour off all but one tablespoon of fat from the Dutch oven and brown the ham steak. Cut it in half if you necessary to get it to fit. About 4 minutes per side. Transfer to a cutting board and let cool. Once cooled, cut into 1/2-inch planks. 
2. Add onion and celery to the Dutch oven and cook for about 8 minutes until they are soft. Add garlic and thyme and stir for about 30 seconds. 
3. Add broth, black-eyed peas, bay leaves, and browned ham and bring to a boil. Reduce heat to low and simmer, covered, until beans are  just tender, about 20 minutes. Remove the ham and cut into 1/2-inch pieces. 
4. Rinse the rice in a fine mesh strainer (really important; don't skip this) until water runs clear. About a minute. Drain the rice and add to the Dutch oven. 
5. Place a piece of aluminum foil  onto the surface of the surface of the simmering ingredients. Simmer covered until broth is absorbed and rice is tender, about 20 minutes, stirring and re-positioning the foil at about the 7- and 15-minute marks.
6. Off heat and let stand for 10 minutes. Rice should still be moist, but tender. Fluff rice with fork. Stir in scallions, bacon, and ham. 

Tips: If you have pre-cooked bacon on hand, you can use that and some of the bacon fat you saved instead of cooking the bacon while making this recipe.