Enchilada Chicken Dip - Feeding the Flock 23

 Enchilada Chicken Dip

3 tbsp. hot sauce

1 8 oz. pkg. cream cheese

1 cup Colby Jack cheese, shredded

½ cup mayonnaise

1 14 oz. can diced tomatoes with chiles, drained

½ tsp. cumin

2 tsps. chili powder

3 cups cooked chicken, chopped/shredded

tortilla chips or flour tortillas

Preheat oven to 350º

In large bowl, mix cream cheese, hot sauce, ½ of the Colby Jack, mayonnaise, tomatoes, cumin, and chili powder until well combined.  Fold in chicken.

Spoon into greased baking dish.  Bake uncovered about 20 minutes, until slightly bubbling.  Top with remaining cheese and broil until golden brown.  Serve warm with chips and tortillas.

Great for a crowd.

Cheers,

Check out the devotion.

Diet Soup - Feeding the Flock 23

 

2 stalks celery

4 small carrots

1 onion

2 banana peppers

½ head cabbage

8 oz. pkg. sliced mushrooms*

48 oz. vegetable broth

14.5 oz. can tomatoes

15 oz. can of tomato sauce

1 tbsp. thyme

1 tsp. salt

1 tsp. pepper

½ tsp. cayenne pepper

2-3 tbsp. hot sauce

¼ cup rice vinegar

Combine all ingredients in crock pot in order listed * with the exception of the mushrooms.  Cook on high 3 hours.  Add mushrooms and stir.  Continue to cook on med/low heat for 3-4 more hours.  

Garnish with parmesan cheese and fresh greens.

Enjoy!

Don't forget to check out the devotional.

Banana Bread - Feeding the Flock 23

 

Banana Bread with Sourdough Starter

1½ cups mashed bananas

½ cup sourdough starter

½ cup coconut oil

½ cup brown sugar

½ cup white sugar

2 eggs

1 tsp. vanilla extract

1¾ cups all purpose flour

1 tsp. baking soda

1 tsp. baking powder

¾ tsp. salt

1 tsp. cinnamon

1 cup chopped walnuts

Preheat oven to 350º  Spray 2 8x4 bread pans with cooking spray.

In 2 quart measuring cup or bowl, add bananas, sourdough starter, melted coconut oil, sugars, eggs and vanilla. Mix well.

In another bowl, combine flour, baking soda, baking powder, salt and cinnamon.  Once combined add to the banana mixture. Stir until combined but don't over stir. 

Fold in walnuts.  Divide batter into the two bread pans. Bake 350º for 45 minutes or until toothpick inserted in center comes out clean.  Remove bread from pans and place on wire rack to cool.  Serve and enjoy.

This recipe will make two medium 8x4 bread loaves or one large 9x5 loaf.

Cheers,

Don't forget to check out Crackerberries devotional.

 

Asian Broccoli Salad - Feeding the Flock 23

 

ASIAN BROCCOLI SALAD

1 head broccoli, cut into pieces

1 cup cooked shelled edamame

½ cup sliced green onion

½ cup peanuts

Peanut sauce

¼ cup natural peanut butter

1 tbsp. rice vinegar

1 tbsp. soy sauce

1 tbsp. agave nectar (feel free to use honey if you want - I used the nectar because I had some in my cupboard I needed to use for something)

¼ tsp. toasted sesame oil

Hot water

Whisk all ingredients together until combined, with the exception of the hot water.  Only add water if it is too thick, 1 tbsp. at a time. Once it reaches the desired consistency, add to salad.

Cook the broccoli in boiling water for about about one minute then drain and rinse with cold water to halt the cooking process. Combine remaining ingredients and toss to combine. Sprinkle with peanuts and sesame seeds.

This recipe makes about 4-5 servings

Enjoy,

Don't forget to check out Crackerberries devotional.

Introduction - Feeding the Flock 23

 

I've recently come across this new obsession of cooking with sourdough starter.  My friend, Kathy gave me the starter back in December. At first I was keeping it on the counter, feeding it daily and using it every other day.  After the holidays, I started storing it in the fridge and using it on the weekends.  I’ve been doing a lot of experimenting and have come up with quite a few yummy recipes.  A lot of my posts  for the A-Z challenge , as I mentioned in the theme reveal will incorporate the dough starter. 

I’ve yet to try building my own sourdough starter; perhaps April 22^nd with the letter S.  Once you successfully create your own sourdough starter, you will want to keep it healthy with regular feedings.  If you bake a lot you may choose to keep it on the counter at room temperature and feed it twice a day.  If you don’t bake a lot, then you would want to keep it in the refrigerator and only will feed it once a week.

 

Instructions for keeping your sourdough starter healthy.

 

Keeping dough at room temperature

½ cup sourdough starter

1 scant cup

½ cup lukewarm water

 

Stir the starter.  Spoon ½ cup into a bowl, discard or use remaining starter. Add 1 scant cup flour and ½ cup warm water to the ½ cup starter dough, mix until smooth, return to the jar/crock and cover with cheesecloth.

Repeat this process every 12 hours, feeding twice a day.  Remove the starter to bake with as soon as it is expanded and bubbly, then feed the ½ cup and revert to the normal 12-hour schedule.

Keeping dough in the refrigerator

Keeping dough at room temperature

½ cup sourdough starter

1 scant cup

½ cup lukewarm water

 

Take the starter out of the fridge.  There may be a bit of liquid (it’s a byproduct from the yeast fermenting) on top. Stir it into the starter.  Spoon ½ cup into a bowl, discard or use remaining starter. Add 1 scant cup flour and ½ cup warm water to the ½ cup starter dough, mix until smooth, return to the jar/crock and cover with cheesecloth.

Let the starter rest at room temperature for about two hours, this gives the yeast a chance to warm up and get feeding.  Then return to fridge and repeat this process at least once a week.

Cheers

THEME REVEAL - FEEDING THE FLOCK 23

 

Has it already been a year?  I planned to have this challenge all buttoned up and ready to go by now.  I haven’t even started writing them yet, however, the thoughts are jumbling around in my head.  This will be my ninth year of participating in the A-Z blog.  I love it because we get to catch up with old blog buddies and we get the opportunity to meet new blog buddies. I’ve not been blogging since last year, and my attempts at taking part in the road trip after last year's challenge failed.  But here I am back again to play along. 

Back in 2010 I was part of a bible study with a group of women who were struggling with addictions.  This was one of best experiences of my life.  Only the resilient survive, and survival comes through JESUS. Only JESUS saves!  My theme this year has to do with The Great Commission: “Go and make disciples of all the nations…” FEEDING THE FLOCK. I’m going to share an experience on my story page in tandem to the recipe here. It’s a HUGE undertaking but I’m up for the challenge, are you? 

Do you have a recipe request?  How has food made you resilient in your struggles?  Feel free to share your comments below.

Cheers,

Welsh Rarebit

(check back later for actual picture of the recipe)

Welsh (Rarebit) Rabbit

3 tbsp. salted butter

12 oz. American cheese, cubed

1½ cup Guinness or other stout beer

3 eggs, beaten

2 tsp. dry mustard

1 tsp. Worcestershire sauce

Hot pepper sauce (optional)

In medium saucepan, melt butter over low heat.  Add cheese and beer and cook over very low heat until cheese melted.  Stir frequently.  In small bowl combine eggs, mustard, Worcestershire sauce and hot pepper sauce. Slowly add to melted cheesy beer mixture, beating with a wire whisk.  Cook for an additional 10-15 on low heat minutes until thickened.  Serve over saltine crackers, or toast.

Food for Thought:

This is one of my all-time favorite hot lunch meals from grade school.  I loved Welsh Rarebit day.  I could never taste rabbit in it and wondered why a rabbit tasted so much like cheese! 

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Veggie Salad

Veggie Salad

There is no recipe for veggie salad.

Food for Thought:

When you have to eat your vegetables, you might as well have fun with them! 

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Unicorn Cookies

1 cup unsalted butter, softened
1 3 oz. package of cherry flavored gelatin
½ cup sugar
½ cup brown sugar, firmly packed
1 tbsp. lemon rind (optional)
2 eggs
1½ tsp. baking powder
2 cups flour
1½ cups cooking oats

Preheat oven to 375º. Place rack in center of oven.

In large mixing bowl, cream butter, gelatin and sugars together until fluffy. Add eggs, orange rind and cherry extract and beat well. Combine flour, baking powder and cooking oats together and gradually add to mixing bowl, beating on low and scrapping sides of the bowl until mixed well.

Scoop by tablespoons on ungreased cookie sheets two inches apart. Bake at 375º for 12 minutes or until lightly browned on edges. Cool one minute then remove to wire racks to cool completely. Yield 5 dozen 1½-2 inch cookie gems.

Food for Thought:

Use any flavor gelatin for Unicorn cookies.  Unicorn Cookies come in all colors and flavors.  You could even make several batches and mix them all together. 

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

 

Turkey Burgers

Turkey Burgers with Dill Sauce

12-16 oz. ground turkey

¼ cup cracker crumbs

½ tsp. cumin

½ tsp. thyme

¼ tsp. marjoram

¼ tsp. black pepper

1 tbsp. Srirache hot rooster sauce

Combine all ingredients and shape into 4 patties.  Make ahead and place in fridge for 2-3 hours before cooking for easier handling.  Cook on griddle over medium heat 4-5 minutes per side.

Build over grilled English muffins, lettuce, tomato and top with dilly garlic sauce.

GARLIC DILL SAUCE

4 tbsp. fat-free sour cream

1 tsp. minced garlic

1 tsp. fresh snipped dill

Stir ingredients together and let stand in fridge for 2-3 hours to incorporate flavors.

Food for Thought:

Burgers are a quick and easy throw together meal.  

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Strata

4 English Muffins or thick slices of day old French or Italian bread, cut into bite size pieces

3 oz. chopped turkey pastrami

2 cups cut up cooked asparagus

2 oz. cheddar cheese, cubed

2 oz. Monterey Jack cheese, cubed

1 oz. fresh shredded Parmesan cheese

¼ cup plain yogurt

4 eggs

1 cup skim milk

¼ cup finely chopped onion

1 tbsp. Dijon mustard

1 tbsp. hot sauce

Layer one half of the muffins in bottom of a lightly greased 2-quart baking dish. Add pastrami, asparagus, Monterey Jack and cheddar cheeses. Top with remaining English muffin pieces.

In a bowl, whisk together the eggs, yogurt and milk. Stir in mustard, hot sauce, and onions. Pour evenly over the layers in the baking dish.  Cover chill overnight, or at least for two hours.

Top with Parmesan cheese and bake uncovered in a preheated 325º oven for 60 minutes or until internal temperature reads 170º F.  Let stand ten minutes before serving with salsa and extra hot sauce.

Food for Thought:

What the heck is Strata?  Trata or stratta is a family of layered casserole dishes in American cuisine. The most common modern variant is a brunch dish, similar to a quiche or frittata, made from a mixture of bread, eggs and cheese. It may also include meat or vegetables. The usual preparation requires the bread to be layered with the filling in order to produce layers (strata). Other recipes merely require that the ingredients are mixed together, like a savory bread pudding. A beaten egg mixture is then poured over the ingredients and then it rests anywhere between one hour and overnight before it is baked.  It is served warm.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Ravioli

Raviolis with Shrimp & Hot Peppers

18 frozen ravioli (or make your own-recipe below)

26 medium shrimp

1½ cup turkey, chopped

1¼ cup shredded Monterey Jack Cheese

¼ cup shredded cheddar

2-3 jalapeño peppers, chopped

½ red bell pepper, chopped

2 clove garlic, minced

1 tbsp. olive oil

1 cup milk

2 tbsp. butter

2 tbsp. flour

Cook ravioli according to package directions.  Peel and devein shrimp.  Sauté garlic and peppers in hot olive oil for about 2 minutes then add shrimp and sauté another 3-5 minutes until shrimp turns pink and opaque. 

In medium sauce pan melt butter and stir in flour, add milk and heat until thick and bubbly.  Stir in Monterey Jack cheese until melted.  Add shrimp, turkey and peppers to cheese sauce stir to blend. 

Place nine raviolis each on oven safe plates; pour sauce over and sprinkle with cheddar cheese.  Place under broiler for 1-2 minutes just until cheese bubbles.  Serve immediately.

Homemade Ravioli

 

2 cups all-purpose flour

1 egg                                                                              

1/3 cup water

½ tsp. salt

Beat the egg and water together. In large bowl combine flour and salt. Create a well in the center and slowly pour in the water and egg mixture. If too dry add a little water until pliable dough is formed.  Knead the dough until elastic.  Cut into two separate balls. Cover with damp cloth and rest for ten minutes. Cut each ball into four equal pieces and roll into 10x10 inch squares.  Cut each into nine squares.  Fill with cheese & turkey mixture.  Seal and cook in boiling water for 5-6 minutes.

Turkey/Cheese Filling

1½ cup chopped turkey meat

2-3 chopped jalapeno peppers

1 8 oz. pkg. cream cheese

Combine all ingredients together until smooth. Spoon into prepared ravioli wrappers.

Food for thought:

→Pasta originates in China or Greece, but it’s a myth that the concept of combining flour and water was brought to Italy by Marco Polo upon his return from China in the 13th Century. 

→At first, dry pasta was a luxury item in Italy, because of high labor costs, as the semolina had to be kneaded for a long time. Only after the industrial revolution in Naples, when a mechanical process allowed for large scale production of dry pasta, did it become affordable and popular among the common people. 

→The founder of one of the world’s leading pasta makers, Pietro Barilla, is said to have dusted flour on the sleeve of his black suit on a daily basis. If he could blow the flour off without a trace, it meant that the flour was dry and finely grained and perfect for pasta making. 

→There are more than 600 pasta shapes worldwide, but in Italian pasta names don’t sound particularly appetizing.  Spaghetti means strings, vermicelli are small worms, farfalle are butterflies, orechiette small ears, linguine little tongues and ravioli little turnips. 

→Italians never use a spoon and a fork when eating spaghetti. This is an American habit. In Italy you simply twirl a fork against the dish. 

→Italians eat the most pasta per capita per year of any population in the world. But exactly how much is that? 60 lbs., per person, per year! 

→October 25th is World Pasta Day.  

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Quiche Marine

QUICHE MARINE

1 9-inch pie crust dough

1 tbsp. butter

3 medium onions, chopped

2 cups fresh broccoli florets

1 tbsp. minced garlic

5 eggs

¾ cup garden vegetable cream cheese

4 slices deli ham, chopped

2-3 tbsp. canned mushrooms

¾ cup shredded cheddar cheese

¾ cup shredded mozzarella cheese

1 tbsp. shredded parmesan cheese

1 tsp. Italian seasoning

Cook onions in butter 5-6 minutes or until softened, stirring frequently.  Add broccoli and reduce heat; cook 5 minutes longer until crisp-tender. Add garlic; cook and stir one minute. Remove from heat; cool. Beat eggs in medium bowl until blended; add cream cheese and beat until smooth. Stir in remaining ingredients. Pour into pie crust. Bake 350º 45-50 minutes or until puffed on edges and knife inserted in center comes out clean.  Let stand 10 minutes before serving. Serve with sour cream and dill.

FOOD FOR THOUGHT:

Quiche Marine was hubby’s idea.  It came about from improvising.  I was out of ingredients for a basic quiche so Tall Cool ☺ne took what was available in the refrigerator and said “here, use this”.  I threw it together and turns out to be one of the best quiches I’ve ever made.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Pasta Kugels

PASTA KUGELS

1 cup pasta shells

1 stick butter

2 onions, chopped

3 cloves garlic, minced

1¼ cup cottage cheese

1¼ cup sour cream

1 tbsp. poppy seeds

4 eggs

½ tsp. pepper

1 tsp. salt

Put oven rack in middle position and preheat to 425°. 

Cook pasta according to package directions, drain and rinse.

In heavy skillet, melt butter over medium heat.  Brush muffin tin with some of the butter.  Add onions and garlic to butter and cook, stirring often until well browned.  Transfer buttered veggies to large bowl and stir in pasta, sour cream, cottage cheese and poppy seeds.  Lightly beat eggs with salt and pepper and add to past mixture. Spoon into prepared tins (fill to tops).  Bake until puffed and golden, 25-30 minutes.  Loosen the edges of Kugels with thin knife as soon as they come out of the oven, then let cool about 5-10 minutes before removing from the pan.  

Food for Thought:

When mashed potatoes isn’t good enough for a side, and spaghetti just doesn’t fit the bill, try these little yummies on for size.  A little Kugel goes a long ways.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Okra - Only 2 Ways

OKRA-Pickled

1 Large bowl of fresh picked Okra

3 cups water

3 cups white vinegar

1/3 cup canning salt

2 tbsp. fresh ill

6-8 cloves garlic

6-8 hot peppers

Prepare the canning jars, wash the okra.  Bring vinegar, water and salt to a boil.  Divide dill among the jars and place one clove of garlic and one hot pepper in each jar.  Pack okra into the jars. Pour boiling water over okra to cover.  Seal jars according to manufacturing instructions and boil in hot water bath for processing 25 minutes.  (Adjust salt/vinegar/water proportion accordingly to how much okra you are using).

OKRA-Fried

1 lb. (or so) small okra pods (10-15)

1 cup cornmeal

¼ cup all-purpose flour

1 egg, beaten

¼ cup milk

1 tsp. Texas Pete hot sauce

Salt & Pepper

Cooking oil

Slice okra pods into bite size pieces. The smaller the pod, the sweeter the taste. Combine milk and egg and hot sauce. Place pods in mixture. Stir to cover all and let stand for 15 minutes.

Heat up oil in deep fryer or large skillet. Dredge okra pods through cornmeal mixture and deep fry for 5-8 minutes, flipping often to brown. Serve with your favorite condiment.

Food for thought: 

Preserving in the Kitchen

The air is hot and humid and the scent

of strawberries fills the kitchen.

Summertime and jalapenos,

green peppers, cucumbers,

and ripe cherry tomatoes fall off the vine.

Fresh plump figs droop on the branches

waiting to be picked.

The kitchen today is hot and steamy

with the old canning pot bubbling away.

Don’t get me wrong, I’m not complaining…yet.

First we whip up a specialty batch

Of strawberry fig preserves

(be sure to stir that pot often, honey).

There’s nothing better on a homemade

grilled biscuit than fresh preserves.

Follow up with a batch of mustard pickles

– a very secret recipe,

oh and just for shits and giggles

throw that Okra in one of those jars,

no point in letting them go to waste.

Garlic and fresh basil

with diced onions and oregano

simmered all day long

cooks up a delicious tomato sauce.

Twenty-six jars preserved and

my chores are done for today.

Tomorrow is a brand new adventure.

Thirty ears of corn await metamorphosis into

Old Time Corn Relish once those ears get husked.

Tonight I’m going outside in the heat

and pretend to be a kid again.

I’ll find a rock and wrap it

in a white handkerchief and

toss it up in the darkened sky

and wait for bats to come diving after it.

Just so I can laugh at the thought

of doing nothing,

or something close to nothing.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,