Open Faced Omelet - Feeding the Flock 23

 

2 small potatoes, scrubbed and diced

1 tbsp. butter

3 oz. breakfast sausage

½ green pepper, diced

½ onion, diced

3 large mushrooms, sliced

1 cup chopped mustard greens

4 cherry tomatoes

4 sliced, candied tomatoes

4 eggs, beaten

Add butter and potatoes to cast iron skillet and cook, stirring often for 10 minutes.  Add sausage and cook 5 minutes or until no pink remains.  Toss in peppers, onions, greens and mushrooms and sauté for about 3-5 more minutes.  Pour in eggs and cover.  Let steam and cook 3 minutes or so.  Top with tomatoes and jalapeños.  Serves 2.

Enjoy,

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Naughty Sourdough Bread - Feeding the Flock 23

The reason I called it naughty is because I fed it and it bubbled all over the counter and made a wicked mess.  Sometimes sourdough will do that.  In my theme reveal I said I was going to incorporate sourdough into my recipes.  I'm not coming up with as many as I hoped but it's fun when I create something new. This bread is so tasty and moist, I will definitely make it again.

2 tbsp. grapeseed oil

¼ cup agave nectar

¾ cup buttermilk (microwave about 20 seconds to about 70º)

8 oz. sourdough starter

3 tbsp. Nocino (I'm thinking any kind of liqueur would work)

4 cups bread flour

2 tsp. salt

2¼ tsp. yeast

Place all ingredients in the bread machine in the order given. Select the dough cycle and let process.  Remove from bread machine and divide dough into two loaves.  Place on baking pan, lined with parchment paper.  Let rise for 45 minutes to an hour.  Preheat oven to 355º.  Before backing slit tops of bread with sharp paring knife.  Bake 25 minutes.  Remove from oven, pat with butter if desired, cover with towel and let cool. Makes 2 loaves

Enjoy,

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Magnificent Meal - Feeding the Flock 23

This recipe idea came to me from remembering when I was a Brownie. We made (what was then called Mulligan Stew) where all the girls brought a can of soup and we mixed it all together to be on big soup.  Tall Cool ☺ne says it's called Stone Soup. Basically I took all the leftovers in the the fridge and sautèd them together to make a big ole magnificent stir fry.  

Canola oil

1 lb. onion sausage, casing removed

1 lg. zucchini, chopped

8 oz. whole mushrooms, halved

1 lg. onion, chopped

1 head broccoli florets, separated

8 oz. bag fresh baby spinach

8 oz. shredded carrots

1 large tomato, chopped

1 cup artichoke spread

2 tbsp. corn starch

3 tbsp. soy sauce

¼ tabasco sauce (sweet & spicy)

¼ cup water, (more or less)

In WOK add 1-2 tbsp. cooking oil.  Cook the sausage until no longer pink, remove from pan, cover with aluminum foil to keep warm. Drain grease from pan.

Add 1 tbsp. oil to pan and heat 1 minute.  Add zucchini, onion, broccoli, carrots and sauté for about 5 minutes.  Add mushrooms, tomato and spinach and cover.  Cook another 2-3 minutes.  Add tomato and artichoke spread and cook 2-3 more minutes, covered.  

Uncover and stir in sausage.

In measuring cup, combine corn starch, soy sauce and tabasco sauce and mix well.  Make well in center of WOK by pushing veggies up against sides.  Pour sauce into center and stir until thickened.  Mix into veggies and sausage.  Stir and simmer 1-2 minutes.  Remove from heat and serve.

Serve as is, or with a side of rice or muffin.

Enjoy,

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Lemon Cake - Feeding the Flock 23

 

1 cup al purpose flour

½ cup toasted chopped slivered almonds

¼ cup brown sugar

1 stick butter

1-15 oz. can crushed pineapple

2-3 oz. pkgs. lemon gelatin

1 cup boiling water

2 cups ice cubes

4 medium bananas, sliced

1 cup miniature marshmallows

½ cup sugar

2 tbsp. flour

2 eggs, beaten

1½ cups Cool Whip

1 cup coconut flakes (optional)

Drain pineapple, reserving the liquid.  In large bowl, dissolve gelatin in boiling water.  Stir in ice cubes, stir until melted. Let chill in refrigerator while prepping other ingredients.

Preheat oven to 350º

Mix together 1 cup flour, brown sugar, and almonds in a bowl. Cut in butter until mixture resembles coarse crumbs.  Press into greased baking dish (13"x9") and bake for 15 minutes.  Remove from oven and cool.

Combine pineapple juice and enough water to measure 1 cup.  In small sauce pan combine ½ cup sugar, 2 tbsp. flour and pineapple juice.  Cook and stir over medium heat until mixture becomes thick and bubbly. Reduce heat.  Stir a small amount of hot mixture into eggs and stir well.  Add back into sauce pan and stir and cook 2 minutes longer.  Remove from heat and cool.

Fold the bananas, marshmallows and pineapple into the chilled gelatin. Spoon over crust.  Refrigerate until firm (about 45 minutes).

Fold Cool Whip into pineapple mixture.  Spread over gelatin layer. Chill over night. Sprinkle with tinted coconut if desired. 

Okay so it's not really a cake, it's more like a lemon-nana-mallow-Jell-O treat.

Enjoy

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KartoffelKloesse - Feeding the Flock 23

 

6 small potatoes, peeled and halved

¼ tsp salt

1 egg 

¼-½ cup flour

¼ cup bread crumbs

1/8 tsp ground nutmeg

½ cup butter

¼ cup chopped onion

2 tbsp. bread crumbs

(Optional- not German style) 

2 tbsp. bacon bits

¼ cup shredded cheddar

Boil potatoes about 20 minutes, drain, and mash, leaving them slightly lumpy.  Combine with salt, egg, flour, ¼ cup bread crumbs, and nutmeg.  Mix well and shape into small balls.  A small ice cream scoop works wonders.  If dough is too sticky, add a little more flour or bread crumbs.

Bring a large pot of salted water to boil.  Gently drop the dumplings into the water.   When they rise to the surface set the timer for 3 minutes and let them boil (uncovered) for 3 minutes.  Remove with a slotted spoon, place in serving dish and keep warm.

Melt butter in skillet over medium heat and add onions and the 2 tbsp. bread crumbs.  Cook, stirring often until the onions are tender and the sauce has thickened.

Pour sauce over dumplings and serve.

Add bacon bits and cheddar (optional) because they definitely need something to add a little flavor to them.  I also added some hot sauce and considered ketchup.

Enjoy,

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Jerking the Chicken - Feeding the Flock 23

3-4 lbs. chicken leg quarters or thighs

2-3 2" cinnamon sticks

1¼ tbsp. allspice berries

2 tsp. black peppercorns

2 tsp. whole cloves (or if you are out like I was, use ¾ tsp. ground cloves)

2 tbsp. brown sugar

1¼ tbsp. dried thyme

¼ cup olive oil

Preheat oven to 425º

Use a pepper grinder or a mallet to smash the cinnamon sticks, allspice berries, peppercorns and whole cloves into a fine powder.  Combine with brown sugar, and thyme and mix well.  Add the olive oil and mix to combine.  

Bake in preheated oven for about 45 minutes.  Remove chicken from pan, (feel free to make gravy with drippings if desired).  

Serve with salad and Jalapeño Cheddar Muffins.

Enjoy,

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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!

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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,

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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.

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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.