Thank you the The Gaufre Gourmet for the inspiration for tonights dinner! Our friend Charlene started a Cart in downtown Portland that sells gourmet waffles and we took the idea for tonights savory cornbread-jalapeño waffle topped with my homemade chili, cheddar cheese, low-fat sour cream and fresh avocados. I served it with an arugula salad with carrots, green onions and queso fresco cheese tossed in a cilantro-lime creamy dressing. In a word, fantabulous! I was pretty proud of how the whole thing turned out. I encourage you all to try your hand at this one. Here is the link for the waffle recipe I used. You're on your own to come up with the chili since everyone has a favorite way to make their own. Be creative and most importantly, Have Fun!
Arugula Salad
4 cups Baby Arugula
1 Carrot, peeled and finely julienned
2 Green Onions, chopped
4 Tbs Queso Fresco Cheese, crumbled
Toss all ingredients together in your favorite salad bowl and set aside.
Dressing
2 Tbs Low-Fat Sour Cream
2 Tbs Mayonnaise
2 Tbs Buttermilk
1 Tbs Cilantro, finely chopped
1 Tsp Shallot, finely chopped
S & P to taste
Juice of 1 Lime
Whisk all dressing ingredients together and toss with salad.
Note: In all honestly, I don't measure things when I am creating things in the kitchen so use your best judgement and always feel free to adjust to your own taste. Let me know what you think!
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