Cinnamon Pecan Waffles

I couldn't post the Cinnamon Syrup recipe without thinking about these delicious Cinnamon-Pecan Waffles to go with it.  My kids don't like nuts so I make some without the pecans for them.  But Matt and I can't get enough of these.  I believe this is the website I got the recipe from
link

Cinnamon Pecan Waffles

1 3/4 c. flour
1 T. baking powder
1/2 tsp. salt
1 tsp. cinnamon
2 eggs, seperated
1 3/4 c. milk
1/2 c. oil
1 c. chopped pecans

Combine the flour, baking powder, cinnamon and salt in a bowl.  In another bowl, combine the egg yolks and oil.  Stir the wet ingredients into the dry.

Beat the egg whites until stiff peaks form.  Fold them into the batter.  Put 1-2 T. of pecans onto a hot waffle iron.  Pour about 1/4 c. batter over the nuts and cook until golden brown.

Yield:  about 6 waffles

Oh my yummy Cinnamon Syrup

OK, I have recently found the most delicious syrup. I don't know if I will ever be able to go back to just plain maple syrup again after trying this. Here is the link   from yourhomebasedmom blog. She also has some other homemade syrups you can try. She has some very tasty recipes. I love her site.

Cinnamon Syrup

1 C sugar
1/2 C light corn syrup
1/4 C water
1/2 tsp. cinnamon
1/2 C whipping cream

In medium saucepan, stir all ingredients together EXCEPT cream. Stirring constantly, bring to a boil over medium heat. Boil 2 minutes. Remove from heat, stir in cream. Cool 30 minutes. Syrup will thicken as it cools. Serve warm.

I do have pictures to post, but have to find the thingy to upload them to my camera.  So be patient, they are coming!

Spinach Chicken and Pasta Salad with Teriyaki Vinaigrette

Yesterday for lunch I made one of the tastiest salads I have ever eaten.  It was also a huge hit with my husband and the kids which definitely is a bonus!  It's called Spinach Chicken and Pasta Salad with Teriyaki Vinaigrette, but I just call it DELICIOUS!  I did tweek the recipe a little bit to our liking (see below), but here is the link to the original recipe from My Kitchen Cafe.

Spinach Chicken and Pasta Salad with Teriyaki Vinaigrette

Dressing:
1 cup olive oil
2/3 cup bottled teriyaki sauce
1/3 cup rice vinegar
1/3 cup red wine vinegar
6 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
 
Combine dressing ingredients in a bowl and whisk it well until combined.  Set aside.

Salad:
8 oz. bow tie pasta, cooked al dente, drained and cooled
1 bag fresh spinach (9 - 10 oz)
1 (8 oz.) can mandarin oranges, drained
1 (5 oz.) can water chestnuts, drained and slivered
4 green onions, thinly sliced (white and most of the green parts)
6 oz. honey roasted peanuts
2-3 cups cooked chicken, tossed with 3 tablespoons teriyaki sauce
 
Combine the pasta, mandarin oranges, water chestnuts, green onions, peanuts, and cooked chicken in a large bowl and gently mix together.  

To serve:
          Place desired amount of fresh spinach on each plate.  Top with chicken mixture and drizzle some of the dressing over the top of it.  Delicious!

***Picture is coming soon***