Ultimate Jalapeño Waffle Sandwich Recipe

Waffle Sandwich Recipe - Little Rusted Ladle - Jena Carlin Photography - FB-002 - 96 Web

 

Sometimes what’s old is actually new.  I realized this recently, when I needed to find an old waffle maker for a photo shoot.  The shot needed was a packaging shot for a sausage company.  The layouts required square waffles shown in the back of a plate.  Sounds easy enough right?  Well, the next time you are in the store, try to find square waffles.  They’re non- existent.  So, I’ll just make my own, right?  Not so fast.  All waffle makers these days make big, Belgian style waffles that are not exactly low profile.  This brings me back to the old is new comment above.  The only way I was going to create a square waffle that wasn’t huge, was to find an old waffle maker like mom or grandma used to use.  These older waffle makers made skinnier, square waffles.  I have very fond memories of the waffles made from these old waffle makers.  Thin waffles, topped with gobs of butter and rivers of maple syrup.  Yum, I can almost taste them.  Where was I going to get one of these though?  My search led me to a great consignment store in Janesville called Carousel Consignments.  After a little searching, I found not one, not two, but three very old electric waffle makers that made nice, thin waffles.  The best part is they were $7.00 each.  I didn’t end up needing any of these waffle makers for the shoot, but I was keeping them anyway.  You never know when you might want a thinner, square waffle for a special blog article recipe.

 

Waffle Sandwich How To - Little Rusted Ladle - Jena Carlin Photography -032 96 WM

I have a tendency to go on binges.  I am now officially in a waffle making binge.  After using those old waffle makers, I realized that they are perfect for making a variety of dishes that require a thinner waffle.  For example, waffles make great bread substitutes when making sandwiches.  Especially when making breakfast sandwiches like the Ultimate Waffle Sandwich shown here.  I’ve been making my kids waffle sandwiches since they were kids.  Their go to is Eggo waffles with a thin omelet, sausage, cheese and maple syrup.  They are really good, but for this ultimate waffle sandwich I needed to kick it up a notch as Emeril would say.  So, in addition to the normal ingredients, I thought adding sliced jalapenos to the waffles for a sassy kick might be nice, and adding hash browns to the sandwich would add a little more crunch.  The addition of smoked bacon seemed like a no brainer, and creamy havarti instead of American cheese felt a little more grown up.  My kids like store bought syrup, but I chose uncle Bernie’s maple syrup because there was no way I was using that stuff called maple flavored syrup.

Waffle Sandwich How To - Little Rusted Ladle - Jena Carlin Photography -035 96 WM

These were all good choices for additions.  The end result was an old is new waffle sandwich that combines waffles made in a 1948 waffle maker with jalapeno, egg, hash browns, sausage, bacon, cheese and maple syrup.  With breakfast this good, I may just have one for lunch and dinner too.  Waffles are not just for breakfast anymore.  Check out our quick video on Facebook that shows how to use these old waffle makers to create cute little waffle canapés perfect for a creative appetizer.  Try your own creative options using the old waffle and share them in the comments below.  Until next time, remember to cook with love and live to cook.

 

Jim & Jena

 

Ultimate Jalapeño Waffle Sandwich Recipe
 
Prep time
Cook time
Total time
 
Waffles are awesome. So is bacon, eggs, hash browns, sausage and cheese. Combine them and add some jalapeño to the waffle batter and you have what we call the Ultimate Jalapeño Waffle Sandwich.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 2
Ingredients
  • 1 C. Pancake and baking mix
  • ⅔ C. Milk
  • 1 Tbsp. Vegetable oil
  • 5 Lg. Eggs, divided
  • 1 Ea. Fresh jalapeño pepper, thinly sliced
  • 4 fresh breakfast sausage patties
  • 1 C. Frozen hash brown potatoes, thawed
  • 4 slices havarti cheese
  • 4 Strips Bacon, cooked
Instructions
  1. Pre-heat a waffle iron on high.
  2. In a medium size bowl, combine baking mix, milk, vegetable oil and one of the eggs. Stir until mixture is combined, but still slightly lumpy.
  3. Spray waffle iron with non-stick spray. Place 4-5 slices of jalapeño on each waffle pattern. Pour enough batter over jalapeños to barely cover the bottom of the waffle iron. Close lid and cook for 3-4 minutes or until waffles are golden brown.
  4. Carefully remove waffles from the waffle iron with a fork. Set aside. Repeat process until all waffle batter is gone. Reserve 4 waffles for the sandwiches and freeze or eat any remaining waffles.
  5. While waffles are cooking, combine two sausage patties together and form into a large patty. Repeat with remaining patties. Fry sausage patties in a non-stick skillet until browned and cooked through. Leave grease in pan and keep pan hot to use for hash browns. Drain sausage on paper towels, then keep warm until ready to assemble.
  6. Cook hash browns in the skillet used to cook sausages over medium heat until golden brown and crispy (about 15 minutes).
  7. In a separate bowl, beat eggs. Pour half of eggs into a large custard cup or microwave safe dish sprayed with non-stick spray. Microwave on high for 1-2 minutes or until eggs are set. Set aside and keep warm until ready to assemble. Repeat process with remaining eggs.
  8. To assemble:
  9. Place cooked sausage patties on two cooked waffles.
  10. Place one cooked egg patty on each sausage patty.
  11. Place half of hash browns over eggs, then place cheese slices over hash browns.
  12. Top with 2 strips of bacon and remaining waffle.
  13. Warm sandwiches in a oven preheated to 250 degrees. Serve when heated through.

 

 

Amanda - Gorgeous, as usual. Love that square waffle iron and your determination in getting it!

Lovoni - SHUT UP!!! Are you kidding me!!! I knew I should not have looked. I just finished my cucumber, carrots and hummus and now I want a jalapeno waffle and I want you to make it for me please. Looks fabulous!

Megan @ Meg is Well - I have one of those old thin waffle makers and I’m usually jealous of the big round Belgium ones but not now. This is my dream breakfast!

52 Best Waffles Recipes That Go Beyond Breakfast - […] – Jalapeño Waffle Sandwich via Little Rusted […]

Poutine Recipe March Madness Party Appetizer

Poutine Recipe March Madness Party Appetizer - Little Rusted Ladle - Jena Carlin Photography FB

Since our Wisconsin Badgers NCAA Tournament came to a screeching halt last weekend with a heart breaking loss to Notre Dame, I’m less than exited about having a party for the final four this weekend.   However, I will still be checking out the game, and I’m going to need some tasty treats to satisfy my cravings. Lately I’ve been obsessed with poutine. This slightly dirty sounding dish is a Canadian classic. French fries topped with gooey cheese curds and gravy. What could be better? Well, Jena and I set out to attempt that very task.  Make poutine better.  As luck would have it, we come from Wisconsin, so cheese curds are really another food group unto themselves. We have access to the best cheese curds in the country. They are also available in many flavors. Cajun, garlic and chive, even bloody mary flavored cheese curds. So, by adding Wisconsin cheese curds, we’re already taking it up a notch.
Poutine Recipe March Madness Party Appetizer - Little Rusted Ladle - Jena Carlin Photography -006 96 WMPoutine Recipe March Madness Party Appetizer - Little Rusted Ladle - Jena Carlin Photography -001 96 WMView full post »

If we wanted a better poutine though, it was going to require more than an upgrade in cheese curds. It’s Spring, so that means barbecue. Pulled pork seemed like a natural for poutine, so we added some homemade pulled pork to the list. Since I wanted something easy to make, my normal process of smoking a pork butt for 12 hours in my smoker seemed a little overkill, so instead I simply rubbed about two pounds of boneless pork roast with about a quarter cup of a sugar and paprika mixture. A 50/50 blend works fine. Add a teaspoon of salt and rub it all over the pork. Add it to a slow cooker with a half a pound of smoked sausage, a cup of water or beer, and about a tablespoon of apple cider vinegar. stir, cover and cook on low for about 5 hours or until mixture can be pulled apart with a fork. I added smoked sausage pieces to the mix to add some smokey flavor to the pork since I wasn’t smoking it myself. You can bypass this whole step by using any prepared pulled pork you want. If you have a favorite barbecue joint, this would be the time to get take out. When the pork is tender, remove the roast and sausage, let it cool, then use the liquid to make the sauce by straining the fat off the top and adding 1/4 cup ketchup, a couple tablespoons of brown sugar and 1/2 cup of prepared beef gravy. Cook the mixture on high until hot and thickened slightly. Pull the pork with a couple of forks, or roughly chop it with a knife. Add it back to the sauce and keep warm until needed.

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Since we are doing kind of a southern barbecue version of poutine, what better way to spruce it up than by substituting sweet potatoes for the russet potatoes? Sweet potatoes have a nice, sweet flavor that goes great with barbecue. If you want to make your own, feel free. I hate deep frying in the house, so we went with the oven baked version. The only step left was to put it all together. Make a nice pile of sweet potato fries on a platter or baking sheet. Scatter about a cup of cheese curds of your choice over the top. Place in a 200 degree oven for about 10 minutes or until the curds are nice and soft. Remove from the oven, spoon a healthy portion of the pork and sauce mixture over the top and have at it. Whether you’re watching the final four games or golf, or enjoying a warm spring weekend (we’re expecting snow), this pulled pork poutine will be the real winner, and you’ll thank me for it. until next time, cook with love and live to cook.

Jim & Jena.

 

Sweet Potato Pork Poutine
 
Prep time
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Smokey sausage, pulled pork, sweet potatoes, cheese curds and barbecue gravy combine to create the ultimate indulgent appetizer for the next big game. Add some beers and your good to go.
Author:
Recipe type: Appetizer
Cuisine: Southern
Serves: 4 servings
Ingredients
  • 2 Tbsp. Paprika
  • 2 Tbsp. Brown sugar
  • 1.5 lbs. Boneless pork roast
  • 1 tsp. Kosher salt
  • 1 C. Water
  • ½ Lb. Smoked sausage link
  • ¼ C. Ketchup
  • ½ C. Prepared beef gravy
  • 1 lb. Frozen sweet potato fries
  • 1 C. White cheddar cheese curds
Instructions
  1. Combine paprika, sugar and salt in a small bowl. Rub over pork, then place in a 2 quart slow cooker. Add water and smoked sausage. Cover and cook on low for 5-6 hours or until pork is fork tender. Remove pork and sausage and set aside while making the sauce.
  2. For the sauce, skim the fat off the top of the remaining cooking liquid, then add ketchup and gravy. Stir to combine. cook on high until hot and thickened. Pull pork apart with 2 forks or roughly chop with a knife. Add pork and sausage back to prepared sauce and fold in with a spatula. Keep warm until ready to serve.
  3. Prepare sweet potato fries according to package directions until crisp and hot in a shallow pan or baking sheet lined with non stick foil.
  4. Top fries with cheese curds and keep warm in the oven until curds are soft.
  5. Top with meat and sauce mixture and serve.

 

LOVONI - Be still my beating heart! OMG! This recipe sounds incredible!

DIY Marble Bird Place Card Holder & Easter Decor

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DIY Marble Bird Place Card Holder Easter Decor - Jena Carlin Photography - Little Rusted Ladle -020 96 WM

Happy Good Friday! Here to share with you a place card holder made out of clay, and some design tips for a Spring table. Having a bunch of people over for Easter? Make these easy place card holders we designed to save your seat!

To make these beautiful, easy-to-create birds, we tied-in our previous post of Concrete-Marble Easter Eggs made using the same clay technique.

DIY Marble Bird Place Card Holder - Jena Carlin Photography - Little Rusted Ladle - 96WM-10
DIY Marble Bird Place Card Holder Easter Decor - Jena Carlin Photography - Little Rusted Ladle -001 96 WM

You will need:
Oven-bake clay (white, grey and black)
Paper
Pen

1. Grab a large chunk of white clay, one-fourth piece of grey clay, and just a pinch of the black clay. Roll out the white clay into three pieces, the grey clay into two and the black into one. Pair each white piece with either a grey or black piece of clay.

2. Roll and twist all three pieces separately. Fold over, twist and roll three more times.

3. Join the three pieces. Twist, roll, fold and repeat three times and then coil and smash them together in a ball.

4. Divide the clay into two equal parts and roll them into an egg shape.

5. Place a finger in the middle (the back of the bird) of the egg, and pull the smaller front portion of the egg up, forming a head.

6. Using your fingers as a forceps, pinch the head to make a beak for the bird. Cut a slit in the beak using a thick piece of paper, such as a business card.

7. Pinch the very back end of the bird, to give the bird a little tail, pointing to the sky. Tweak your bird as you prefer.

8. Bake per your oven-bake clay instructions, or for 30min at 375 if it does not specify.

9. Add a piece of paper, cut into a ribbon shape

10. Write your guest’s name on the paper and place in the bird’s mouth.

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For designing our Easter table, we utilized a concrete and marble look for the decorations, and used hints of green color around the table to remind people of Spring.

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How will you design and decorate this year? Leave a comment below, we would love to hear your ideas!

Thank you for checking out our latest entertaining post. until next time, don’t wait for a special occasion – create one!

Jena and Jim

DIY Marble Bird Place Card Holder Easter Decor - Jena Carlin Photography - Little Rusted Ladle - 96 4 KW WM

DIY Marble and Concrete Easter Egg Craft

DIY Marble and Concrete Easter Egg Craft - Little Rusted Ladle - Jena Carlin Photography FB

 

 

 

 

 

 

 

 

Here we go!  I have been thinking A LOT about our Easter decor this year.  I am so excited to share with you what we came up with… Clay-marble and concrete Easter eggs!

DIY Marble and Concrete Easter Egg Craft - Little Rusted Ladle - Jena Carlin Photography 2 -009 - 96 WM
DIY Marble and Concrete Easter Egg Craft - Little Rusted Ladle - Jena Carlin Photography 2 -011 - 96 WM

You will need:
Plastic eggs for molds
Concrete mix
Grey paint
Oven-bake clay (white, grey and Black)

1. Start stirring water into the concrete to achieve a somewhat crumbly mixture. Loosely pour the mixture into the plastic Easter egg halves. Do not fill completely and leave a rough edge. Do not let it harden all the way, or it will be difficult to remove. I tapped mine out of the mold after a few hours.

DIY Marble and Concrete Easter Egg Craft - Little Rusted Ladle - Jena Carlin Photography 2 -004 - 96 WM

2. Grab a large chunk of white clay, one-fourth piece of grey clay, and just a pinch of the black clay. Roll out the white clay into three pieces, the grey clay into two and the black into one. Pair each white piece with either a grey or black piece of clay.

DIY Marble and Concrete Easter Egg Craft - Little Rusted Ladle - Jena Carlin Photography 3

3. Roll and twist all three pieces separately. Fold over, twist and roll three more times.

4. Join the three pieces. Twist, roll, fold and repeat three times and then coil and smash them together in a ball.
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5. Divide the clay into four equal parts and roll them into balls.

6. Take a ball and make a mini pinch pot. Cup it around the dried concrete end and smudge together.
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7. Bake per your oven-bake clay instructions, or for 30min at 375 if it does not specify.

8. Mix some grey paint and water. Wash the paint over the concrete and you are done!

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Stay tuned for more this week on our intriguing mix of concrete and marble Easter tablescape.

Thank you for checking out our latest entertaining post. until next time, don’t wait for a special occasion – create one!

Jena and Jim
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Lori - You come up with the most brilliant ideas! These are gorgeous!

Pang - What a fantastic idea!!! Those eggs are beautiful. 🙂

DIY Marble Bird Place Card Holder & Easter Decor | Little Rusted Ladle - […] make these beautiful, easy-to-create birds, we tied-in our previous post of Concrete-Marble Easter Eggs made using the same clay […]

St. Patty’s Day Corned Beef Pot Pie

St Patty

Top o’ the morning to ya and a Happy St. Patrick’s Day as well.  Before I throw on me green attire and start eatin me Lucky Charms, I thought I’d give ya a little golden recipe known as the St. Patty’s Day Corned Beef Pot Pie. It’s filled with all the wonderful treats we Irish love so much. Corned beef, cabbage, potatoes, onions, swiss cheese, thousand island dressing and caraway seeds.  Alright, alright, I need to stop this madness. First, let’s be honest, I don’t write with an Irish accent. Nobody does that. Heck, I’m not even Irish. I’m mostly British, which I found out a few years ago. I thought I was Irish and loved St. Patrick’s Day and all the traditions that went with it. Mostly the green beer, the food, the goofy old Irish songs and the talking like a leprechaun all day.  Then I found out I wasn’t Irish.  It kind of took the wind out of my sails with celebrating this holiday.

St PattySt Patty

Let’s be honest though, St. patrick’s Day is another holiday that Americans use as an excuse for consuming copious amounts of green colored beer, eating massive amounts of so called Irish food, while playing Irish sounding music, while wearing green colored clothing with shamrocks painted on their faces. People of Ireland don’t eat corned beef, and they would never dream of ruining their beer by putting artificial green color in it. They are more likely to celebrate this day eating pork than beef. In fact, it was us Brits (did I just call myself a Brit.?, lol) that invented corned beef. The Irish considered the cow sacred. Cows weren’t eaten unless they were no longer of any use in the fields. Ireland only started producing corned beef for Britain because their tax on the salt needed to cure the beef was one tenth of what it was in Britain. Imagine that, people working around high taxes by going somewhere else to get what they wanted cheaper. Hmmm, I think a certain country was started by this same concept back in the 1600’s?

St PattySt Patty

Well, you may not be Irish, and you may not like getting hammered while listening to Celtic music, but Jena and I think you’ll love this St. Patty’s Day Pot Pie. It’s a great way to use up the leftover corned beef and cabbage you’ll have in the fridge tomorrow. Or, you can make it your new tradition every year. Personally, I think it tastes better, but what do I know, I’m British. Until next time, remember to Cook with love and live to cook.

Jim & Jena

 

St. Patty's Day Corned Beef Pot Pie
 
Prep time
Cook time
Total time
 
This pot pie combines all the flavors we Americans love to associate with St. Patrick's Day. Corned beef, potatoes, cabbage, thousand island dressing and swiss cheese enrobed in a flaky crust.
Author:
Recipe type: Entree
Cuisine: Irish
Serves: 6
Ingredients
  • 2 C. Small yellow potatoes, cubed
  • 3 C. Reduced sodium chicken broth
  • 1 C. Chopped sweet onion
  • 1¼ C. Sliced carrots
  • 2 Cloves Garlic, minced
  • 1 Tbsp. Vegetable oil
  • 2 C. Savor or green cabbage, cut into 1" pieces
  • 2 C. Cooked Corned beef, shredded or cut into bite size pieces
  • 2 C. Thousand island dressing
  • ½ C. Swiss cheese, shredded
  • ½ tsp. Cracked black pepper
  • Salt to taste
  • 1 Box Refrigerated pie crust dough (enough for 2 crusts)
  • 2 Tbsp. Rye flour, optional
  • 1 tsp. caraway seeds, optional
Instructions
  1. In a large saucepan or dutch oven, simmer potatoes in chicken broth until barely cooked through (about 10 minutes).
  2. Meanwhile, heat butter in a medium skillet over medium heat until melted. Add onions, carrots and garlic and cook until carrots are crisp tender.
  3. Add cabbage and cook an additional minute or until softened.
  4. Stir in flour and cook for about 4 minutes, stirring often.
  5. Add potatoes and broth mixture and stir until thickened.
  6. Stir in dressing, cheese and pepper. Cook until cheese is melted and mixture is thick.
  7. Fold in cooked corned beef and remove pan from heat to let cool. Transfer mixture to a container, cover and refrigerate for 1 hour or until completely cooled.
  8. Meanwhile, remove pie dough from refrigerator and let rest for 10 minutes.
  9. Sprinkle half of the rye flour onto a clean surface and unroll one pie dough over flour. Sprinkle with half of the caraway seeds, then roll pie crust out until circle is about an inch bigger.
  10. Place in pie pan and trim edges to about a half an inch hangs over the edge.
  11. Sprinkle remaining flour on surface and unroll remaining pie dough over flour. Sprinkle remaining caraway seeds on dough and lightly roll over dough, allowing seeds to be pressed into dough.
  12. Spoon cooled filling into dough lined pie pan.
  13. Place remaining dough circle over filling and roll in edges to top of pan.
  14. Crimp edges with your fingers.
  15. Transfer pie to a foil lined baking sheet. Make small holes in pie for venting.
  16. Bake in oven preheated to 350 degrees for 45-50 minutes or until crust is golden brown.
  17. Remove from oven, let cool for about 5 minutes, then cut into pieces and serve.
Notes
For a fun alternative, cut pie dough into shamrock shapes and spoon about ½ cup of filling onto one shamrock. Brush edges with egg wash, then top with another shamrock. Press to seal. Bake for 2--25 minutes.

 

Sarah and Laura @ Wandercooks - Yum! This sounds brilliant. Laura and I are yet to make pie from scratch together, we’ve crossed off sausage rolls so I think this is the next one on the list. We may have to pass on the Celtic music, but I’m sure there will be a glass of wine or two involved while we’re cooking haha.

Nicholas - Hey, Just to let you know it’s St Paddy’s and not Patty’s!

Pet hate for Irish People, I am not Irish but English but have many Irish Friends.

Irish Whisky Thyme Sour – Food And Travel In Ireland | Little Rusted Ladle - […] from our trip, Irish Whisky Thyme Sour. In the mood for Irish food? Check out this recipe for ST. PATTY’S DAY CORNED BEEF POT PIE Cheers! – Jena and […]

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