Who doesn't like Tater Tots? "Gimme your tots!" A nemesis of Napoleon Dynamite proclaimed prior to smashing them.

And when I saw a recipe for Tater Tot Casserole on D Lightful Designs (which is like a Shepherd's pie but with tater tots topping (instead of mashed potatoes) I know I had to try it.

For a simple dish it is yet so hearty and flavorful. No need to get fancy to get satisfaction

I had some extra buttermilk handy so what did I do with it? I made waffles and pancakes of course.

Whole Wheat Buttermilk Waffles
Adapted from Mark Bittman’s How to Cook Everything

2 cups all-purpose flour (or 100% whole wheat)
1/2 tsp salt
2 TBL sugar
1 1/2 tsp baking soda
1 3/4 cup buttermilk*
2 eggs, separated
4 TBL (1/2 stick) butter, melted and cooled
1/2 tsp vanilla extract
Canola oil for brushing the waffle iron

Optional Additions: ground cinnamon, chopped nuts (walnuts
or pecans.

Directions:
Combine dry ingredients. Mix together the buttermilk and
the egg yolks. Stir in the butter and the vanilla.
Brush waffle iron lightly with oil and preheat. Stir the
wet into the dry ingredients. Beat the egg whites with a whisk or electric
mixer until theymform soft peaks. Stir them gently into the batter.
Spread a ladleful or so of batter onto the waffle ironmand bake until the
waffle is done, usually 3 to 5 minutes. Serve immediately (with butter and
syrup or agave nectar!) or keep warm for a few minutes in low oven.




The pancakes I found over at Bethany Actually.

While on vacation I stumbled upon an open market where I found aoili. I've heard about it but never tried it. How could have I gone so long without this stuff? I love garlic!!

Purchased a variety pack from the Saratoga Garlic company. Spicy and great for snacking, dipping and for appetizers.

I've mentioned the food blog Full Bellies before apparently.

All the recipes look so good. I've made a lot of them but only took a pics of few.


Virginia's Baked Spaghetti


Bacon and Beef Pinwheels



Creamy Oven Chicken


Beef stew with potato dumplings

My bounty of Asian goodies after a visit to Hmart. Mmmm happy belly!

I got into Brisket a few years ago and order it any chance I get. But the very best Brisket I have found in Brooklyn at Fette Sau.

It's a family style, order and bring to your table kind of place. Quaint, cozy but very popular.

The food is incredible. It's a meat bonanza. Even their baked beans has meat in it.

I highly recommend the Brisket and the pork belly. Yum. Yum. Yum.

I love potatoes no matter how they are made. Baked, mashed, fried, etc. And who doesn't love Paula Deen? The woman is made of butter. I am convinced. And her recipe was easy enough however it left me lacking. But I posted it anyway cause the ingredients sounded yummy.


Mashed Bake

I love Trader Joe's. That is an understatement though. I always find something different to buy. My latest find was Korean BBQ or Bulgogi. It was so delicious. Cooked wonderfully on the Foreman. The meat was so tender and tasty. We enjoyed it with some Chipotle Ranch fries. Also from Trader Joe's. But buying the ribs can get a bit pricey, even though they are premarinated so it inspired me to find my own recipe and start making it myself. Very easy and the results are the same, marinate short ribs over night with garlic, soy sauce, chili oil, scallion and sesame oil.

During the summer months most folk look forward to ice cream, Italian ice, smoothies and iced coffee. I personally looked forward to Piragua. It's a Puerto Rican shaved iced with a simple flavored syrup. I really like grape. But Niel has got me hooked on Tamarind.

When I make pasta for a meal I generally only make six different dishes baked Ziti with hot Italian sausage, Linguine with corn and ham, bow tie pasta with pesto and hot Italian sausage or chicken Parmesan with Linguine Alfredo. And the occasional lasagna ad shells. I have wanted to try Spaghetti Carbonara for a long time but was concerned about the eggs. See with this particular dish you throw in the eggs while the pasta is hot. I was concerned about Salmonella poisoning. Until I found this simple recipe. I omitted the broccoli(though I do love the veggie) and used prosciutto instead of bacon. Plus I let the eggs cook in the cream. It turned out to be very rich yet satisfying dish. Something I am adding to my pasta repertoire.