Hatch Chile Cornbread Waffles with Watermelon and Hatch Chile Salsa

prep: 20 minutes
cook: 30 minutes

makes 4¼ cups salsa
makes 6 waffles

for the salsa you’ll need…

2 cups watermelon diced into ½-inch pieces

1 cup chopped Hatch Chiles

1 cup chopped spring onions

¼ cup chopped cilantro

2 teaspoons fish sauce

let’s get to it…

Place all of the ingredients in a large bowl. Stir gently so you don’t break the diced watermelon. Set aside.

for the waffles you’ll need…

1¾ cup milk

1 cup chopped Hatch Chiles

2 eggs, beaten well

⅓ cup canola or vegetable oil

2 cloves garlic, finely minced 1½ cups gluten-free flour or regular flour

2 teaspoons gluten-free baking powder or regular baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup cornmeal

let’s get to it…

Combine the milk, Hatch Chiles, beaten eggs, oil, and garlic together in a large mixing bowl and set aside.

Sift the flour, baking powder, baking soda and salt together in a separate bowl or onto a piece of parchment paper.

Carefully add the sifted ingredients and the corn meal to the liquid ingredients. Stir to blend, but do not over mix!

Preheat waffle iron. When hot, spray on non-stick cooking oil. Add enough batter to cover the bottom griddle of the waffle iron. Cook until golden brown.

Serve with Watermelon and Hatch Chile Salsa.

Best Gluten Free Coffee Cake Ever

prep: 20 minutes
cook: 45 minutes hour

serves 12

you’ll need…

1 cup chopped pecans

½ cup packed brown sugar

½ cup brewed coffee, chilled

1 8-ounce container sour cream

½ teaspoon vanilla

2 cups gluten free flour

2 teaspoons ground cinnamon

1 teaspoon gluten free baking powder

½ teaspoon baking soda

½ teaspoon salt

1½ cups sugar

8 tablespoons (1 stick) butter, softened and cut into 1-inch pieces

2 eggs, beaten

½ cup gluten free chocolate chips

let’s get to it…

Place the oven rack in the middle of the oven. Heat the oven to 350°F. Grease a 12-cup Bundt pan.

Combine the pecans and brown sugar together in a small bowl. Spoon half of the mixture into the greased pan; set aside remaining nut mixture.

Whisk the chilled coffee, sour cream and vanilla together in a small bowl; set aside.

Stir the flour, cinnamon, baking powder, baking soda and salt together in a medium bowl until blended; set aside.

Beat the sugar and the butter together with a mixer until light and fluffy. Add the beaten eggs. With mixture on medium-low, alternate adding the flour mixture and the sour cream mixture and mix until smooth. Mix in the chocolate chips.

Spoon half of the batter into the greased Bundt pan on top of the nut mixture you sprinkled in earlier. Sprinkle remaining nut mixture on top of the batter. Top with the remaining batter.

Bake for 45 to 50 minutes, or until a toothpick comes out clean. Cool the Best Gluten Free Coffee Cake Ever in the pan for 10 minutes and then loosen the sides with a knife. Invert it onto a wire rack and remove the pan. Cool cake completely before slicing into a little piece of heaven.