Jalapeño Artichoke Spread

 

1 12 oz. jar marinated artichoke hearts

½ cup mayonnaise

½ cup shredded cheddar cheese

¼ cup chopped banana peppers

2-3 roasted garlic cloves

Parmesan cheese

Candied jalapeño peppers

Combine first five ingredients (artichoke hearts, mayo, cheddar, banana peppers and garlic cloves) and mix well.  

Spoon into 1½ quart baking dish. 

Sprinkle with parmesan cheese.  

Bake in 400º uncovered for 25-30 minutes or until golden.  

Top with jalapeño slices.  

Serve with pita chips or Irish Sourdough Soda bread.

Enjoy,

Don't forget to check out the J-devotional

Irish Sourdough Soda Bread - Feeding the Flock 23

 

3 Cups flour

1¾ tsp. Kosher salt

1-1/8 tsp. baking soda

1 cup sourdough starter

1¼ cups buttermilk

Preheat oven to 450º

Line cast iron Dutch oven (with cover) with parchment paper. 

Whisk flour, salt and baking soda together for one minute to combine well.

Add the sourdough batter and the buttermilk together and shake well.

Pour buttermilk mixture into flour combination and using a wooden spoon stir until fully moistened.

Scrape sticky dough mixture into the prepared Dutch oven.  

Smooth with rubber spatula to make a rough boule shape.  

Score deeply with sharp knife, cutting into quarters.  

Cover and bake 45 minutes.

Remove cover and bake 15 minutes longer.

Remove from pan and let cool on wire rack for at least 30 minutes.

Enjoy.  This is great bread for brushetta. 

Cheers,

Don't forget to check out my Interpretation.

Hush Puppy Griddle Cakes - Feeding the Flock 23

 

 

Apple Honey Butter
3 tbsp. butter
½ cup apple jelly
½ cup honey

 

Combine all ingredients in small sauce pan and cook until butter is melted and mixture is thick and bubbly.

 

Hush Puppy Griddle Cake

¾ cup sourdough starter
1 cup hushpuppy mix
¼ tsp. cayenne pepper
½ tsp. baking soda
2 eggs, beaten
3 tbsp. melted butter
2 tbsp. candied jalapeños
1 cup scrambled cooked sausage
¼ cup corn relish

 

 

Whisk sourdough starter, eggs, corn relish, jalapeños, sausage, and melted butter together in medium sized bowl. Set aside.
 
Combine baking soda, cayenne pepper and hushpuppy mix in larger bowl. Create a well in the center. 
 
Pour the starter ingredients into the dry ingredients.  Mix until combined.  Spoon onto greased hot griddle, or cast iron fry pan.  Cook over medium-high heat about 2-3 minutes per side until golden brown.
 
Serve with apple honey butter.

Enjoy.

Don't forget to check out the devotional.

Grits Casserole - Feeding the Flock 23

 

3 cups water

1 cup stone ground grits

2 tbsp. butter

2 cups shredded cheddar cheese

1 lb. sausage

1 medium onion, chopped

½ green bell pepper, chopped

½ red bell pepper chopped

2 eggs

½ cup milk

Preheat oven to 350º

Bring water to a boil in a medium size pot, add a little salt to it.  Add grits and cook until the water is absorbed, stirring often.  Add the butter and half of the cheese and mix in until blended.

Cook and scramble sausage in cast iron fry pan, until no longer pink.  Add onions and peppers and sautè until softened.

In medium measuring cup, or bowl, whisk the eggs and stir in the milk.

Add sausage mixture and egg mixture to the grits.  Pour mixture into a greased casserole dish and top with remaining cheese.  Add jalapeños (optional) for garnish if desired.

Bake 30 minutes or until bubbly and golden.

This recipe can be made the night before and then bake 45 minutes instead of 30.  Serves 4-6.

Enjoy,

Check out the devotional.

Fig Coffee Cake - Feeding the Flock 23

 

 

¾ cup sourdough

2 eggs

1-1/3 cup buttermilk

2½ cups all-purpose flour

½ cup brown sugar

½ cup white sugar

½ cup slivered toasted almonds

¼ cup candied ginger

½ cup fig preserves

1 tsp. vanilla

2 tsp. baking powder

½ tsp, baking soda

½ tsp. cinnamon

½ tsp. nutmeg

 

Preheat oven to 350º

 

In large bowl, combine flour, sugars, baking powder, baking soda, cinnamon, and nutmeg.  Make a well in the center and set aside.

 

Mix together candied ginger, toasted almonds and fig preserves in a small bowl.

 

In another bowl combine sourdough starter, buttermilk, eggs, and vanilla. Add mixture to well in flour mixture all at once.  Stir just until moistened. Batter will be lumpy.

Spoon half of the mixture into a greased Bundt pan.  Spoon mounds of fig mixture over the batter, then cover with remaining batter.  Bake in preheated oven for 40-45 minutes, until golden brown.  Let cool for about 10 minutes and then remove from Bundt pan and let cool completely.  Sprinkle with powdered sugar.

Enjoy,

Don't forget to check out the devotional.

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.

Cookies - Feeding the Flock 23

 

Sourdough Peanut Butter Cookies

1 cup sourdough starter discard

2 cups all purpose flour

1 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

½ cup butter, melted

½ cup brown sugar

½ cup white sugar

1 tsp. vanilla extract

2 eggs

1 cup crunchy peanut butter

Preheat oven 375º

Mix together flour, baking soda, baking powder, and salt.  

In mixing bowl cream together butter and sugars until well mixed and light in color.  

Add eggs and vanilla and mix well.  

Add sourdough discard and peanut butter and mix until well combined.  

Carefully add in the flour a little at a time until well combined.

Let dough rest in refrigerator for at least one hour.

Use a small ice cream scoop (or tablespoon) to place on cookie sheet two inches apart.  Press a fork to cross hatch with sugar  if desired.

Bake for 12 minutes, remove from cookie sheet and place on wire rack to cool. 

This recipe makes about three dozen.

Cheers,

Don't forget to check out 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,

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.

 

 

 

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