Category Archives: Sidedish

Stuffles (Stuffing Waffles)

1 tablespoon(s) extra-virgin olive oil
1/2 cup(s) chopped onion
1/2 cup(s) chopped celery
3/4 teaspoon(s) salt
1/2 teaspoon(s) freshly ground black pepper
1/2 teaspoon(s) poultry seasoning
1/4 teaspoon(s) dried sage
6 cup(s) dry bread cubes, about 1/2-inch square
1/2 cup(s) unsalted butter, melted
1 cup(s) low-sodium chicken broth
Nonstick cooking spray

Place the olive oil in a large skillet over medium heat. Add the onion and celery and sauté until the onion is soft and the celery is beginning to soften, about 5 minutes.

Add the salt, pepper, poultry seasoning, and dried sage and cook for 1 minute more to heat through. Remove the pan from the heat.

Place the bread cubes in a large bowl. In a small bowl, whisk together the butter and chicken broth, then pour that mixture over the bread. Add the vegetable mixture and stir.

Preheat the waffle iron on medium (see Note). Preheat the oven on its lowest setting.

Allow the stuffing mixture to sit for 5 minutes to absorb the liquid completely, stirring it once or twice.

Coat both sides of the waffle iron grid with nonstick spray. Measure about 1/2 cup of the stuffing mix and place it on one section of the waffle iron. (This measure is approximate. Use enough of the mixture to slightly overstuff each section of the waffle iron. Waffle irons with deeper grooves may need a bit more stuffing.)

Close the lid and press down to compress the stuffing.

After 4 minutes, open the lid to check on the stuffle. It should be golden brown and cohesive. Use a silicone spatula to loosen the edges before sliding the spatula underneath the stuffle and lifting it out. (If you’re worried about the stuffle holding together, it may be easier to use two spatulas — one for the top and one for the bottom.)

Repeat Steps 6 through 8 for the remaining stuffing mixture. Keep completed stuffles warm in the oven.

Credit: Stuffing Waffles Recipe –

Macaroni and Cheese Waffles

Rimmed baking sheet, waffle iron

1 pound dried macaroni
Kosher salt
2 tablespoons butter, plus more for greasing baking sheet
1 tablespoon flour
1 cups whole milk
Dash hot sauce, plus more for serving
1 teaspoon mustard
1 1/4 pounds grated cheddar cheese
Maple syrup for serving (optional)

Place pasta in a large pot and cover with lukewarm water by 2 inches. Add 2 tablespoons salt. Bring to a boil over high heat, stirring occasionally, and cook until pasta is tender, about 6 minutes after coming to a boil. Drain pasta.

While pasta cooks, heat butter in a large Dutch oven over medium heat until melted. Add flour and cook, stirring, until pale golden blond. Slowly whisk in whole milk. Whisk in hot sauce and mustard. Bring to a simmer. Reduce heat to low and stir in 3/4 pounds grated cheese. Stir until melted. If smoother texture is desired, transfer to a blender and blend on high speed until glossy and smooth.

When pasta is cooked, add cheese sauce and stir to combine. Pour mixture into a greased rimmed baking sheet and flatten with a spatula. Refrigerate until completely set, about 30 minutes.

Preheat a waffle iron. Carefully cut macaroni and cheese into 8 even squares.

Using a wide spatula, carefully lift one square and plate it on a cutting board. Cover top with 1/4 of remaining cheese. Place another square of macaroni on top of cheese, creating a sandwich.

Place sandwich in waffle maker. Close and cook until golden brown on both sides and cheese has crisped up, about 6 minutes. Remove from waffle iron and serve with syrup and hot sauce. Repeat steps 4 through 6 for remaining waffles.

Credit: Macaroni and Cheese Waffles | Serious Eats : Recipes.

Hasselback Potatoes with Garlic and Parmesan

Serves 4, active time 20 minutes, total time 1 hour

4 medium russet potatoes, scrubbed
4 large cloves garlic, thinly sliced
4 oz Parmesan cheese, 2oz thinly sliced, 2oz grated
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper

Type of fire: two-zone indirect
Grill heat: high

Cut off a thin slice of each potato lengthwise to create a even base for potato to rest on. Slice off ends of each potato. Rest potato between two chopsticks or wooden spoons to act as a stop for the knife and carefully cut vertical slits in each potato about every 1/8-inch.

Rinse potato under running water, fanning out to rinse inside of cut slits. Place potatoes on a plate and microwave at high for 5 minutes. Flip potatoes over and microwave again for an additional 5 minutes.

Tuck slices of garlic and Parmesan in slits in the potatoes, it does not have to be in every slit. Brush potatoes with olive oil and season with salt and pepper to taste. Sprinkle tops with grated Parmesan.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place potatoes on cool side of grill, cover, and cook until soft in the center and crisp around the edges, about 30-40 minutes. Remove from grill, let cool for 5 minutes, then serve immediately while still warm.

via Grilling: Hasselback Potatoes with Garlic and Parmesan | Serious Eats : Recipes.

Cookhacker’s Smashed Baby Red Potatoes

10-15 baby red potatoes (depending on size…the smaller the better)
1-2 tbsp olive oil
Salt and pepper
Sour Cream (optional)
Green Onions, sliced thin (optional)
Preheat the oven to 425 degrees
Drop the potatoes into a large pot of boiling salted water and cook for about 10-15 minutes (depending on size) until fork tender.
Place the hot potatoes on a rimmed baking sheet drizzled with olive oil and gently smash each potato with a potato masher or fork.
Drizzle the smashed potatoes with olive oil, salt and pepper (at this point, you could also sprinkle on your favorite herb or spice…I’ve used a little cayenne here for spicy potatoes)

Bake in the oven for 20-25 minutes or until crisp and golden brown.

They are delicious just the way they are, but if top with a dollop of sour cream and a sprinkling of green onions they’re amazing!

via Cookhacker’s Smashed Baby Red Potatoes – Cookhacker Recipes.

Broccoli Cheese Casserole

2 pounds broccoli, stems removed (can use vegetable peeler to peel, then slice and eat like celery), large florets cut, yielding about 8 cups of broccoli florets
Salt for blanching water
2 strips of thick-cut bacon (about 2 ounces), cut crosswise into 1/4-inch wide strips
1/3 cup all purpose flour
5 eggs, beaten
1/2 cup cream
1 cup whole milk
2 to 3 teaspoons of freshly cracked black pepper (1 to 2 teaspoons if using fine ground black pepper)
1/2 teaspoon salt
2 teaspoons Dijon mustard
8 ounces cheddar cheese, grated

1 Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water). Add the broccoli florets and boil for 3-5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking.
2 While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.
3 Preheat oven to 425°F. Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper (more or less to taste), salt, and mustard. Mix in about a third of the cheese.
4 Place the parboiled broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli. Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Sprinkle the casserole with the remaining cheese.
5 Bake for 25-40 minutes, or until set. Once the top has browned, you may want to tent with aluminum foil to keep from burning.
Serves 5 as a main course, 10 as a side.

via Broccoli Cheese Casserole | Simply Recipes.