Jalapeño Cheddar Muffins - Feeding the Flock 23

 

½ cup sourdough

1¾ cup all purpose flour

½ cup sugar

2 tsp. baking powder

¼ tsp. salt

¾ cup buttermilk

1 egg

¼ cup canola oil

½ cup shredded cheddar cheese

¼ cup diced candied jalapeños

Preheat oven to 400º.

Grease 12 cup muffin pan (or spray with cooking oil).

Combine all dry ingredients in mixing bowl and stir to combine.  Create well in center.

Beat egg and combine with buttermilk, sourdough, canola oil, cheddar cheese and jalapeños.

Pour wet ingredients into dry ingredients and mix to combine.  Scoop into prepared muffin tin and bake 18-20 minutes at 400º or until lightly golden and toothpick comes out clean.

Enjoy!

Don't forget to check out the J-devotional.

Holiday Nashville Hot Chicken Mac N Cheese

 

Holiday Nashville Hot Chicken and Mac & Cheese

 

Check it out here!  My son got this while were were in Orlando at City Walk. It was so good, I couldn't wait to get home and try it myself. (It gets more spicy if you let it sit overnight in the fridge).

 

3½–4-lb. chicken breasts, cut into 10 pieces, give or take a few

1 tablespoon freshly ground black pepper

2 tablespoons plus 4 tsp. kosher salt

4 large eggs

2 cups Eggnog

2 tablespoons Tabasco

4 cups all-purpose flour

Vegetable oil (for frying; about 10 cups)

6 tablespoons cayenne pepper

2 tablespoons dark brown sugar

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon paprika

Toss chicken with black pepper and 2 Tbsp. salt in a large bowl. Cover and chill at least 3 hours.

Whisk eggs, eggnog, and hot sauce in a large bowl. Whisk flour and remaining 4 tsp. salt in another large bowl.

Fit a Dutch oven with thermometer; pour in oil to measure 2”. Heat over medium-high heat until thermometer registers 325°. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.

Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15–18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.

Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve over extra creamy mac & cheese.

 

Extra Creamy Mac & Cheese

1 box (16oz.) pasta shells, cooked according to package instructions.

5 Tbsp. butter

5 Tbsp. all-purpose flour

5 cups milk

1lb cheddar cheese, shredded

4 oz. cream cheese

Salt and pepper to taste.

 

Melt butter and add flour creating a base.  Add milk and bring just to boiling.  Add in cheeses until melted and thick.  Stir in shells.  

Serve chicken over mac and cheese.  Make sure you make extra for leftovers….it’s delicious.

 

 

 

© Crackerberries 2021

Tomato Pie

Tomato Pie with Sage Pie Crust

Pie Crust:

4 fresh sage leaves, snipped very fine

1½ cup all purpose flour

¼ tsp kosher salt

5 tbsp butter flavored Crisco

5-6 tbsp ice water

Stir sage leaves and salt into flour.  Add Crisco and cut in until it resembles small pea size crumbs.  Add water, one tablespoon at a time and stir until small ball forms in bowl.  Roll out and line a pie dish with dough, crimping the edges.  Prick the dough all over the bottom and the sides with a fork.  Cover bottom with a piece of aluminum foil and place dry beans over to prevent crust from bubbling.  Bake at 400° for 20 minutes.  Remove beans and foil and bake another 5-7 minutes until crust is golden brown.  Cool completely on wire rack.

Filling:

2 pounds of Roma tomatoes (more or less…I chose more because I ate a lot of them while I was slicing)

1 medium onion, diced

4 fresh basil leaves, snipped

1 cup Duke’s light mayonnaise

1 cup shredded sharp cheddar cheese

2 oz fresh mozzarella cheese

1 tbsp bacon bits

Wash, core, and slice the tomatoes about ¼ inch thick and place in a single layer on paper towels and sprinkle with 1 tsp. kosher salt.  Let stand ten minutes.  Do not skip this step.  It rids the tomatoes from excess juices and the pie will be nice and firm and not a soggy mess.

Sauté onion in olive oil and a little salt and pepper just until onion is tender, 3-5 minutes. 

Combine mayonnaise and cheddar cheese in small bowl, reserving a little of the cheddar to sprinkle on the top.  Pat tomatoes dry with a paper towel and creating two layers place tomatoes, onions, basil in pie crust.  Spread mayo/cheese mixture over top and place mozzarella slices sporadically over top.  Sprinkle with remaining cheddar cheese and bacon bits. 

Shield pie crust edges with aluminum foil to prevent burning.  Bake at 350° for 30-40 minutes, until lightly browned.  Let stand at least 15 minutes before slicing; this may be served hot, room temperature or cold. I’m serving mine with oven fried chicken.   A store bought crust can also be used.

© Crackerberries 2013

Cheesy Tata Bites

Cheesy Tata Bites

 

3-5 medium size red potatoes

½ cup parmesan cheese

1 cup shredded sharp cheddar cheese

2 tbsp bacon bits

1 tbsp olive oil

2 tsp sea salt

Pepper to taste

Preheat oven 400°

Wash and slice potatoes to ¼ inch thick rounds. 

Combine parmesan and cheddar cheeses together and season with salt and pepper.

Grease cookie sheet with olive oil and place tata rounds on cookie sheet.  Sprinkle with one teaspoon sea salt.

Bake 20 minutes and flip rounds; season with one teaspoon sea salt.

Bake 15 minutes; remove from oven and sprinkle with cheese mixture.  Top with bacon bits and pepper and bake 5 minutes longer or until cheese bubbles.

© Crackerberries 2013

Chili Nacho's

Aunt Millie’s Silly Chili Nachos

2 green/red peppers, chopped

8 cooked meatballs, diced or sliced

1 medium onion, chopped

1 ½ cups red kidney beans, drained (not rinsed)

1 ½ cups tomato sauce

1 red Chile pepper, finely chopped

1 tsp chili powder

½ tsp cumin

6.5 oz tortilla chips

1 ½ cups shredded sharp cheddar cheese

¼ cup parmesan cheese

8-10 black olives

3 small Chile peppers, sliced

Sour cream

Salsa

Preheat oven to 450°.

In medium skillet, sauté onions and peppers for five minutes.  Stir in meatballs, kidney beans, tomato sauce, and spices and cook just until heated. 

Spread tortilla chips on cookies.  Spoon chili over top and sprinkle with cheeses; top with olives and Chile peppers.  Bake 450° for 10-12 minutes, just until cheese starts to bubble and edges of chips start to brown.  Serve with sour cream and salsa on the side.

© Crackerberries 2012