Savory Spinach & Cheese Waffles

Savory Spinach & Cheese Waffles | Once Upon a Recipe

Friends, I am reeeeeeeally struggling to write this post. I mean, look at that pile of breakfast heaven right up there. It has everything. Carbs, cheese, meat, an egg. I am currently finishing up day 1 of a 3-day juice cleanse. The almond milk beverage that is my last “meal” of the day tastes much less like a milkshake than I’d worked it up to be in my mind. Yes, that’s right, give me a day of drinking vegetables and fruit and to my ears almond milk sounds like a straight-up milkshake. (Sadly, it doesn’t taste like one, not even after a day of juice).

And thus, editing these photos was a test in restraint and willpower.

Savory Spinach & Cheese Waffles | Once Upon a Recipe

These waffles are of the savory variety. And they are freaking delicious. Don’t run away, allow me to explain!

These waffles are packed with whole wheat flour and spinach. But I promise they don’t taste healthy! They crisp up all nice on the outside, but have such a tender interior. And that tender interior is made even more delicious by little pockets of cheese, some of which hit the waffle iron directly and get all crispy too. The first time I made these waffles, I enjoyed them straight off the iron, while still hot and crisp. I burnt my fingers and my mouth, and the pain was completely worth it.

Savory Spinach & Cheese Waffles | Once Upon a Recipe

But the second time around, I topped the waffles with a couple slices of black forest ham and a fried egg. Now we’re talking! Eating the waffles this way also forced me to use cutlery, which was perhaps a blessing in itself. I’m a lady, I swear.

Do not fear this savory waffle concept! Breakfast, brunch, brinner, a snack – whatever tickles your fancy. Get into it!

Savory Spinach & Cheese Waffles | Once Upon a Recipe

Savory Spinach & Cheese Waffles (slightly adapted from The Mrs. Writes)

This recipe will yield about 6 large waffles, depending on the size of your waffle iron. If you’re serving the waffles with toppings, one waffle is probably an adequate serving for the average person. However, if you’re serving them on their own, plan for two waffles per person (for hungry eaters). The recipe can easily be doubled, if needed. Feel free to experiment with different cheeses too, depending on what you have on hand. 

1 1/2 cups whole wheat flour
2 tsp. baking powder
1/2 tsp. sea salt
1 TBSP. sugar
1 egg, beaten
1 1/2 cups milk
1/3 cup vegetable oil
4 oz. Monterey Jack cheese, freshly grated
4 cups fresh spinach, chopped

Toppings (optional): black forest ham, a fried egg, avocado, salsa, hot sauce

Preheat your waffle iron. Again, the appropriate heat setting will vary for each different waffle iron (I used heat setting 4 out of 6).

Combine the flour, baking powder, salt, and sugar in a bowl and whisk to combine. In a separate bowl, combine the egg, milk, and oil. Add to the flour mixture and stir gently until the mixture comes together. Fold in the cheese and the spinach. Spray the hot waffle iron with non-stick cooking spray (between each waffle) and cook waffles according to your waffle iron’s directions. Serve with your choice of toppings or straight off the iron. If you’re cooking for a larger group, keep waffles warm in the oven as you go. But they do taste best hot and fresh! Leftovers also reheat very well in the toaster or in the oven.

Savory Spinach & Cheese Waffles | Once Upon a Recipe

Chicken Etiquette | Classy Chicken

Although I do have another couple of cookie recipes that I want to share (and still might try to squeeze in before Christmas), I thought I better share something different and give your sweet tooths (teeth?) a break! This casserole is quick and yummy, and great for a quick dinner during the holiday season.

How to turn your chicken into a classy bird: Classy Chicken. This recipe is SO tasty and SO easy – definitely one of the most simple and delicious chicken dinners you can throw together quickly. I have made this recipe many times since it was introduced to me by a family friend, and it has never disappointed. The slight note of curry gives it some dimension, and the cream of chicken soup lends lots of flavor.

Do me a favor though and please do not use the low-fat cream of chicken soup or fat-free mayonnaise! I have tried this tactic before and it just does not lead to a dish quite as delicious as using the higher-fat alternatives. You can spare the extra calories for this dish, just trust me.

This dish is also great for sharing with a friend. If someone in your life is going through a bit of a rough time, why not take the task of making dinner off their hands? Prepare the dish up until the baking point, cover it with foil, attach baking instructions, and drop it off at their place. Include some rice if you so desire. Wouldn’t that be a nice delivery? “It’s not delivery, it’s Classy Chicken!” 😀

PS. Aren’t you just incredibly jealous of the awful lighting in these photos? Argh. My kitchen is a cave! Oh well, it doesn’t stop me from enjoying all of this food.

PPS. You can also whip this up the night before. Dinner will be a snap – get home from work/school/whatever, throw this bad boy in the oven, put on a pot of rice, and 30 minutes later dinner will be ready!

Classy Chicken (from The Best of the Best, vol. 1)

3 chicken breasts, cut into bite-sized pieces

Fresh ground pepper to taste

3 TBSP. oil

1-10 ounce package of frozen asparagus or broccoli (I always make this with a whole head of fresh broccoli)

1 can of cream of chicken soup (NOT low-fat)

1/2 cup light mayonnaise (NOT fat-free)

1 tsp. curry powder

1 tsp. fresh lemon juice

1/2 to 1 cup grated cheddar cheese

Sprinkle the bite-sized chicken pieces with freshly ground black pepper. Saute quickly in olive oil over medium heat just until opaque. Don’t overcook or the chicken will get tough! Drain. Cook the broccoli (or asparagus) until crunchy. I usually steam my broccoli just until it turns bright green. Drain the broccoli and arrange it in the bottom of a buttered casserole. Place the chicken on top. Mix together the soup, mayonnaise, curry, and lemon juice and pour over the chicken. Sprinkle with cheddar cheese and bake, uncovered, at 350 degrees F for 30-35 minutes. Serve alone, or over rice. Happy eating!

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