The Cooking Chronicles: Savoury Waffles

Inspired by a food trend as reported in Cosmopolitan (yes, Cosmo), Mack and I decided to make Savoury Waffles for dinner.

Given that it was Friday and we were both lazy, we resorted to using Bisquick to make the waffle base. It was the first time either of us had used a waffle iron, so it took a bit of trial and error for us to know how much batter was needed for the “perfect” sized waffle (not too thin, etc.).

Once the waffles were done, we topped them with shredded turkey breast, sliced white mushrooms, and a generous handful of medium cheddar, and placed them under the broiler to melt the cheese. Five minutes later, the “pizza waffles”, as Mack called them, were done.

I chose to garnish mine with a bit of green onion, which provided a nice sharp bite, but really, any food item with that amount of cheese would taste satisfactory. Mack wanted to know how we might make the waffle portion taste less like a breakfast dish for next time, but I wasn’t sure.

The savoury waffles weren’t bad for a quick dinner fix, but they definitely weren’t the picture of healthy that we should have been going for.

Savoury Waffles with turkey, mushrooms, cheese and green onion

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