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,

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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,

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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,

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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,

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