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The ironic thing about this one is that I had no idea that the McRib was going to come back at the time that I decided to make it. My husband mentioned it this morning and it was news to me. Maybe I got the inspiration from an ad I didn’t pay attention to while watching football or something. I had some leftover pork chops in the freezer, and as you know, I’ve been kind of obsessed with finding new ways to use chaffles. I’ve always loved the McRib, despite it being basically made from whatever falls on the floor at the processing plant. So making the McRib seemed like a logical step. I think McDonalds was copying me by releasing it now.

I made mine by grinding pork chops in the food processor because that’s what I had, but you can save some time, effort, and dishwasher space by buying pre-ground pork and adding the seasonings. Either way, per half-pound of pork, you’ll need a teaspoon of salt, a teaspoon of hickory Liquid Smoke, and black pepper. Either add this directly to ground pork and massage to mix, or put cubed pork chops into a food processor with the Liquid Smoke and salt and pepper and whiz it until it’s a big meat ball.

To make the patties, divide the meat up evenly, and roll each one into a log, then flatten it out into an oval on a cutting board. Use your index finger to press even bumps on one side of each oval to mimic rib shapes. Once you’ve got them all shaped, you can either use a grill pan or a gas or charcoal grill to cook them about five minutes per side. When you flip them, coat each one with about a half-tablespoon of sugar-free barbecue sauce. Do this for the second side as well, then cook for a minute per side again to caramelize the sauce a little bit.

We’ll be serving these on chaffles, as is custom. For this one, my slight modification on the Wonder Bread recipe works perfectly. For each sandwich, beat one egg with a tablespoon of mayonnaise, a tablespoon of almond flour, about 1/4 teaspoon of Sukrin Gold Fiber Syrup or a similar honey or corn syrup substitute, and 1/8 teaspoon of baking powder. Whisk all of this together in a bowl, then pour half of the mixture onto your preheated Dash mini-waffle iron. You may need to use a rubber scraper or spatula to spread the mixture to the edges, as it’s pretty thick. Let that cook for 3-5 minutes per waffle, then remove it with a fork and repeat with the second half of the batter.

To serve this, put another half tablespoon of barbecue sauce on the top chaffle, then add pickles and slivered onions on top of the rib patty.

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This recipe’s name is a mouthful, but I’m finding it difficult to describe it without using that many words. The basics are simple: Chaffles, filling, chaffles, egg custard, bake. But once you describe the type of chaffles and the flavor of the filling, you get to where we are today–a recipe that has seven words in the title. I’ll have fun fitting this on my Pinterest graphic later.

As usual, to make this, you’ll need your Dash Mini-Waffle Maker and a blender. I find the Magic Bullet Blender to be perfect for chaffles, but I can completely understand if you don’t want to get yet another kitchen appliance that takes up space. I think it’s much easier to clean than a regular blender. I still use my Vitamix for the big stuff, but it seems like overkill for chaffle batter unless you’re making it for 20 people.

No matter what blender you use, you’ll want to stack the ingredients to where the cream cheese is closest to the blades. For the amount of chaffles you’ll need to make for this recipe, you’ll need 1 ounce of cream cheese, 4 large eggs, 1/4 cup of almond flour, 2 tablespoons of granular Swerve, a teaspoon of cinnamon, and a half teaspoon of baking powder. Whiz that up in your blender, then cook them in the Dash until they’re golden brown, about 3-5 minutes per chaffle. You should end up with 8-9 chaffles from this, depending on how thickly you pour your batter. Tear up half of your chaffles and put them in the bottom of casserole dish that’s been well-greased with butter. I used a 2.5 quart Corningware for mine.

While you’re making the chaffles, work on the filling. I used an immersion blender for the raspberries, but it would work really well with one of the larger cup attachments to the Magic Bullet. I just didn’t have one clean, so I worked with what I had. Add 2-3 of granular Swerve to a cup of raspberries and blend until they’re pureed. If you’re using the Magic Bullet, you can just add 6 ounces of cream cheese and 2 tablespoons of confectioner’s Swerve directly to it and blend until it’s smooth. If not, use a hand mixer to blend the cream cheese and powdered Swerve with the raspberry puree. It helps if the cream cheese is softened, but it’s not necessary. Once that’s blended, pour it over the half of the chaffles in the baking dish, then tear up the other half of the chaffles and put them on top of the filling.

Now you’ll need to make the egg custard, which will soak into the chaffle mixture and give it that nice French toast texture. The base is 4 eggs and 1/2 cup of heavy cream, then for flavor you’ll need a teaspoon of vanilla extract, a teaspoon of cinnamon, and 2 tablespoons of brown sugar substitute, either Swerve Brown or Sukrin Gold, which is what I used. Beat all that together and pour it evenly over the casserole. At this point, preheat your oven to 350 degrees, and let the casserole rest while the oven heats. It’ll soak up that custard while you’re waiting. Once the oven preheats, bake it for 45 minutes, or until the egg custard is set in the middle. If you notice the top starting to brown too much, cover it with aluminum foil. You can serve this with sugar-free maple syrup, but honestly, I think it’s plenty sweet on its own.

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I already have one Monte Cristo recipe on here, but sometimes when you have a new invention, you have to readjust. And I’m having a lot of fun with this chaffle business. Every day I think of new ideas I want to try. At this point I’m keeping a list. So expect more chaffles up in here.

The chaffles are the key on this one. As always, you’ll need your Dash mini-waffle iron, and a Magic Bullet blender or other type of blender is also useful, because it’s hard to mix up the cream cheese in the batter without it. You’ll also need Sukrin Gold, Swerve Brown, or another brown sugar substitute, as well as a bit of your white granulated sweetener of choice.

How you make this recipe is a bit like my Reuben recipe, in that you’ll be heating the filling up separately from the bread rather than grilling it like a panini. We’re not making French toast like in my original Monte Cristo recipe because the bread by itself a version of French toast. I basically went for the sweetest, most delicious eggy bread possible. If you don’t want it as sweet, cut back the sweeteners by half. These chaffles would also make an excellent breakfast just on their own, with a little butter and syrup.

You’ll also want to be very specific in how you load your blender for this one. If the cream cheese isn’t right next to the blades, it’s a lot harder to get the batter smooth. So if you have a Magic Bullet, you’ll want to load it like this: 1 egg, 1 tablespoon of almond flour, a half tablespoon of granular sweetener such as monkfruit or Swerve, 1/4 teaspoon of cinnamon, 1/8 teaspoon of baking powder, and 1 tablespoon of cream cheese, in that order. In a standard blender, reverse the order. Blend all that up, and then heat up your Dash. When it’s ready, sprinkle 1/2 teaspoon of your brown sugar substitute directly onto the iron, let it melt, then pour on half of the batter. Sprinkle another 1/2 teaspoon on top, then close the waffle iron and let it cook for 3-5 minutes, until it’s golden brown on both sides. Remove it, put it on a plate, and repeat the process for the second chaffle.

While the second chaffle is cooking, layer 2 ounces of ham and 2 ounces of smoked turkey in a round microwave-safe bowl. I ended up using more turkey than ham because that’s what I had, but it’s best if you use an equal amount of both. You’ll want a bowl about the size of the chaffles so you don’t get a ton of overlap. Put a slice of Swiss or Provolone cheese on top and microwave for about 40 seconds, so the meat gets hot and the cheese melts. Take the chaffle that’s already finished and spread your favorite sugar-free jelly on the ugly side (there’s always an ugly side and a pretty side). Invert the contents of the bowl onto that chaffle, so the cheese is on the jelly, then put the bottom chaffle on the meat, invert, and serve.

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