Category: Recipes

These recipes are worth making-things a real family eats!

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Tasty Belgian Waffles: Crispy Outside, Fluffy Inside

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Tasty Belgian Waffles: Crispy Outside, Fluffy Inside

A tasty batter enhances whatever toppings you add!

Course Breakfast, Dessert, Main Course
Cuisine American
Keyword Waffles
Prep Time 15 minutes
Cook Time 20 minutes
Servings 3
Calories 250 kcal

Ingredients

  • 1 3/4 c all-purpose flour
  • 1 tsp cornstarch
  • 2 tablespoons sugar
  • 1 tsp baking powder
  • 1/2 teaspoon salt
  • 2 large eggs separated
  • 1 1/2 c buttermilk or 1 1/2 c milk with 1 tablespoon white vinegar Let this substitution sit together for 5 minutes before adding to batter.)
  • 1/2 cup unsalted butter or margarine melted
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • Non-stick spray

Instructions

  1. Preheat your waffle iron.
  2. Preheat your oven to 200 degrees to hold pre-made waffles until serving.
  3. In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt.
  4. In a separate bowl, whisk together the egg yolks, milk, melted butter, and vanilla and almond extracts.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  6. In a clean bowl, beat the egg whites until stiff peaks form.
  7. Gently fold the beaten egg whites into the batter. Let the batter rest for 5 minutes.
  8. According to your waffle iron's directions, spray waffle iron with non-stick spray.
  9. Pour about 1/2 to 3/4 cup of batter onto the hot waffle iron and cook until golden brown and crisp, about 4- 5 minutes, depending on your waffle iron. (Mine was 5 minutes.)
  10. Put waffles on rack of oven to keep warm.
  11. Repeat with the remaining batter.
  12. Serve immediately with your favorite toppings: butter, maple syrup, fresh fruit or fruit syrup, whipped cream, etc.

Papa and Mimi just finished enjoying a Sunday night dinner of these tasty Belgian waffles! With 2 extracts adding in flavor, these Belgian beauties stole the show. We think you will like them as well.

 

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Ethiopian Chicken Stew: Doro We’t

This image shows how an Ethiopian dish might be displayed on a plate.

My husband grew up in Ethiopia and loves this Ethiopian Chicken Stew. It is spicy but delicious. It is amazing that a country that has historically been so impoverished has beriberi, a rich combination of aromatic spices that makes their food unique.

We hope your family will enjoy our version of this chicken stew. If you are near an Ethiopian restaurant, this is best eaten with the large Ethiopian sourdough pancake called injera made from teff flour. Injera is difficult to make in the American home kitchen but does enhance this spicy dish.

Some links in this article are affiliate links and if you click on them and purchase I will receive a small commission at no cost to you.

This image shows how an Ethiopian dish might be displayed on a plate.
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Ethiopian Chicken Stew: Doro Wot

This spicy chicken stew is a favorite of my husband who grew up in Ethiopia. We think you'll like it, too.

Course Main Course
Cuisine Ethiopian
Keyword chicken, chicken stew, Doro wot
Prep Time 1 hour
Cook Time 2 hours
Servings 6

Ingredients

  • 1.5 -2 lbs chicken drumsticks
  • 4 large sweet onions chopped
  • 1 lb red shallots chopped
  • 2 tbsp Berbere an Ethiopian combination of peppery spices. Because the heat index of this spice varies, I recommend starting out with 2 tbsp, adding as needed up to 1/2 cup.
  • 1 stick blue bonnet margarine or butter extra butter as needed up to 1 stick
  • 1/4 tsp cardamom
  • 1/4 tsp black pepper
  • 2 tsp cumin
  • 1 dash ground cloves
  • 1 tsp garlic powder
  • 1 tsp powdered ginger
  • 2 tsp salt, to taste
  • 2 tbsp paprika
  • 2 chicken bouillon cubes
  • 1 cup water and more as needed
  • 6-8 eggs hard boiled

Instructions

  1. Wash chicken drumsticks. thoroughly. Slash chicken drumsticks to aid in even cooking. Set aside.

  2. Place the eggs in the saucepan in cool water, covering with water by 1 inch. Heat to boiling and slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.

  3. Cool eggs by adding cold water to your pan. This stops the cooking and keeps the whites from getting rubbery.

  4. In a large frying pan, cook onions until golden brown, stirring frequently. This will take at least 10-15 minutes.

  5. Add berbere to onions and cook for one minute.

  6. Add 1 stick margarine or butter. When the margarine is melted, stir mixture together thoroughly and add to stock pan.

  7. Keep mixture over medium heat and add 1/2 cup water and 2 chicken bouillon cubes.

  8. Add spices and mix throughly (cardamom, cumin, garlic powder, cloves, ginger, salt and paprika.

  9. Add prepared chicken pieces. Add water as needed to barely cover chicken pieces. Simmer for 40 minutes, stirring gently.

  10. This is a good time to peel the eggs. Add the whole eggs to the stew mixture so they can absorb some the flavor.

  11. Taste and add more salt or berbere as needed. If the mixture is too spicy, add more margarine/butter.

  12. Serve hot. Makes 6 servings. Store in the refrigerator.

  13. Good side dishes: Grits, rice, collards, lentils. Serve with injera or bread.

Recipe Notes

Berbere can be purchased here https://amzn.to/4gYnnEt

© 2025 www.homeschoolchristianmom.com

Other favorites:

Recipes: Breakfast/ Snacks

Cranberry Orange Muffins These healthy muffins substitute apple sauce for some of the sugar and have a nice flavor zing because the dried cranberries are plumped in orange juice.

Recipes: Entrees

Carrot Crust (amazing) Buffalo Chicken Pizza Gluten free and delicious, appetizer or entree

Cheese and Sausage Stuffed Zucchini Admittedly this recipe gets used often at the end of summer, but it is good year round.

Cheesy Grits and Cajun Shrimp  I love comfort food!

ABOUT ELIZABETH ESTELLE

Elizabeth Estelle, homeschooling mom of four amazing children, and now a grandmother. She has been married to her college sweetheart for over 40 years. She loves the Lord, teaches, writes, mentors ladies, and likes to cook. She cleans as needed. In her spare time she enjoys teaching art. She led a homeschool co-op for 24 years. Now, she wants to encourage homeschooling families to persevere and be successful in their own homeschool adventure, kindergarten through high school.

If you are serious about raising your children for the Lord and homeschooling, let’s connect:

Follow on Instagram  https://www.instagram.com/the.elizabeth.estelle/

@the.elizabeth.estelle

Youtube HomeschoolChristianMom Elizabeth Estelle. 

 

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Leftover Chicken Southwest-Style Casserole

 

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Leftover Chicken Southwest Style Casserole

Spice up that leftover chicken with this recipe!

Course Main Course
Cuisine American
Keyword chicken
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 4 people

Ingredients

  • 2-3 cups leftover chicken, chopped
  • 1 can cream of chicken soup
  • 2 cups shredded Pepper Jack cheese divided
  • 1/2 onion, chopped sauteed
  • 1 can Rotel, tomatoes and chilies
  • 1 can chilies
  • 2 tps Cholula hot sauce, to taste
  • 2 inch Ritz crackers, crumbled
  • 1 cup rotini pasta, uncooked
  • 1/4 tsp each salt and pepper

Instructions

  1. Preheat the oven to 400 degrees.

  2. Spray 9 x 9 casserole dish with non-stick spray.

  3. Prepare pasta as per package directions, till al dente. Rinse and hold.

  4. In a large mixing bowl, add chicken, cream of chicken soup, 1 cup of cheese, onion, Rotel tomatoes and chilies, chilies, hot sauce, crumbled ritz crackers and pasta. Mix gently but thoroughly.

  5. Transfer to casserole dish.

    Sprinkle with remaining 1 cup Pepper Jack cheese.

  6. Put into the oven and bake for 25 minutes or until the cheese has melted and browned.

  7. Remove from oven. Let sit for 5 minutes. Dinner is served!

  8. Serving suggestion: Asparagus with butter and a side lettuce salad.

I post recipes that our family actually eats! Why? Because no matter how good a homeschooling day you have, you (usually) still have to make something for dinner! I hope you enjoy this recipe.

You might also like: Rich Tomato Vegetable Soup to Keep You Warm and Keep Away the Munchies

Warm and Comforting Spinach Artichoke Dip

Let’s connect:

  • Youtube: Homeschool Christian Mom These videos discuss homeschool scheduling, working with your Littles, thinking long term, and many other topics.
  • Twitter   @hmschchristnmom
  • Instagram
  • Do you need some extra homeschooling help? Use this link to get on my calendar and let’s chat! Move from being a hesitant homeschool mom to a happy homeschool family.
A good homeschooling mindset will change your perspective.

There are very good boxed all-in-one curriculums out there. I used mainly one curriculum: BJU Press Homeschool curriculum for all my kids K thru 12. It is a Christian curriculum. I knew some people that worked there and we really liked it. It is a curriculum where the subjects are integrated (like the spelling words are in the reading and science lessons.) You can do parent led where you teach or purchase the DVD’s or get the same material through the computer. For any of those ways, there are recommendations for grading or they do it for you. I love the BJU curriculum because they have thought of everything. Subjects are well put together, they list tons of extra resources if you need it and all the prep work is done. On day one, you teach lesson one, etc. So the value of that kind of complete curriculum was worth every penny to me. You can see their curriculum here.

ABOUT ELIZABETH ESTELLE

Elizabeth Estelle, homeschooling mom of four amazing children, and now a grandmother. She has been married to her college sweetheart for over 38 years. She loves the Lord, teaches, writes, mentors ladies, and likes to cook. She cleans as needed. In her spare time she enjoys teaching art. She led a homeschool co-op for 24 years. Now, she wants to encourage homeschooling families to persevere and be successful in their own homeschool adventure, kindergarten through high school.