Sourdough Breadsticks

Ingredients

  • 1 cup warm water
  • 3 tablespoons white sugar, divided 
  • 1 teaspoon active dry yeast 
  • 4 cups flour  
  • 1 teaspoon salt 
  • 1 cup sourdough starter 
  • 1 large egg, separated 
  • Oil

Instructions

  1. Prepare two large baking sheets, lining each of them with parchment paper or silicone baking pads.
  2. In a small bowl, combine the water and 2 tablespoons sugar, stirring until the sugar is dissolved.
  3. Add the yeast to the sugar water and let sit until foamy, about 10-15 minutes.
  4. Meanwhile, in a large bowl, whisk together the flour, salt and remaining sugar.
  5. In a medium bowl, whisk together the sourdough starter and egg yolk; whisk the egg white lightly and reserve in the refrigerator.
  6. Pour yeast and sourdough mixtures over the flour mixture, and stir or knead with your hands until dough starts to form and all dry ingredients are incorporated.
  7. Turn the dough out onto a lightly floured work surface and knead into a smooth ball.
  8. Oil the inside of a large bowl, place the dough inside and cover with a cloth. Let rise for about 2 hours.
  9. Punch down dough and divide into 12 portions.
  10. Roll the dough out into small balls, then shape into 3- to 4-inch-long sticks.
  11. Divide the bread sticks between the two prepared pans. Cover with cloths and let rest for 45 minutes.
  12. Preheat the oven to 350 degrees.
  13. Bake the breadsticks in the preheated oven for about 15 minutes, or until lightly browned.
  14. Remove one pan at a time and brush the tops with the reserved egg white.
  15. Return the pans to to the oven and continue baking until medium brown, about 10 more minutes.
  16. Enjoy plain alongside your favorite pasta dish, or dip them in marinara or other dipping sauce.

The original recipe for these perfectly soft breadsticks can be found here.

Cheesy Chicken Fritters

Ingredients

  • 2 pounds ground chicken
  • 1/2 cup mayonnaise
  • 2/3 cup flour
  • 3 large eggs
  • 1-1/2 tablespoons dried dill weed
  • 1 tablespoon dijon mustard
  • 1 bag (8 ounces) shredded Monterey Jack cheese
  • 2 tablespoons olive oil, for cooking

Instructions

  1. In a large bowl, combine the ground chicken, mayonnaise, flour and eggs, and mix until well combined.
  2. Add in the dill, mustard and cheese, and continue stirring until well mixed.
  3. In a large skillet, heat oil over medium-high heat.
  4. Scoop the chicken mixture, about a 1/3 cup at a time, into the skillet, spreading out into a 1/4-inch thick circle, then repeat the process until the skillet is full (3 to 4 at a time maximum).
  5. Fry the fritters for about 5 minutes, then flip them over and continue cooking for another 5 minutes.
  6. Remove the fritters to a paper-towel lined plate.
  7. Serve the fritters with your favorite dipping sauce or this delicious garlic aioli.

The recipe inspiration for these tasty chicken fritters can be found here.

Garlic Aioli

Ingredients

  • 1/3 cup minced garlic
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt
  • 1 cup mayonnaise
  • 1/2 teaspoon dijon mustard

Instructions

  1. In a small, shallow bowl, combine the garlic and lemon juice.
  2. Spread the garlic mixture out into an even layer, then sprinkle lightly with the salt and let rest for about 10 minutes.
  3. Place a fine mesh strainer over another bowl, scoop the lemon and garlic mixture into the strainer, then use a silicone or rubber spatula to press on the garlic, getting out as much juice out as possible. Discard the garlic.
  4. In a medium bowl, whisk the mayonnaise and dijon mustard into the garlicky lemon juice until combined, then taste and adjust as necessary (stir in more mayonnaise by the tablespoon if the garlic flavor is overwhelming).
  5. Store aioli in the refrigerator in a mason jar or other air-tight container for up to 10 days.

The original recipe for this delicious garlic aioli can be found here.

Air Fryer Pizza Cannoli

Ingredients

  • 1 package (2 sheets) puff pastry
  • 8 ounces marinara sauce
  • 8 ounces fresh mozzarella, diced into small pieces
  • 1 egg
  • 1 tablespoon water
  • 1 cup Italian seasoned Panko crumbs

Instructions

  1. Preheat the air fryer to 400 degrees.
  2. Cut the puff pastry sheets into equal quarters.
  3. Spread about 1-1/2 tablespoons of marinara sauce in the middle of each puff pastry sheet.
  4. Place about 8-10 pieces of cheese (depending on size) on the marinara sauce.
  5. With the puff pastry pieces positioned like a diamond, fold the right corner over the filling, and then fold the left corner over and wrap it under, forming something that resembles a cannoli.
  6. In a small bowl, whisk the egg and water.
  7. Place the Panko crumbs on a lipped plate.
  8. Brush each pizza cannoli with the egg wash mixture, covering the sides and bottom.
  9. Place the cannolis, one at a time, into the Panko crumbs and cover all sides.
  10. Place the pizza cannolis, two at a time (don’t overcrowd) on a pieced of parchment paper inside the air fryer basket.
  11. Air fry at 400 degrees for about 4-5 minutes.
  12. Carefully turn the cannolis over and air fry an additional 2-3 minutes until golden brown.
  13. Remove from the air fryer and allow to cool slightly before serving.
  14. Repeat the process with the remaining cannolis.

This recipe was inspired by a TikTok video by DaniMade, which can be found here.

Stuffed Pepper Soup

Ingredients

  • 1 small onion, diced
  • 1 tablespoon minced garlic
  • 2 tablespoons olive oil
  • 1 pound ground pork
  • 3 bell peppers (any color), diced
  • 4 cups vegetable broth
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) fire roasted tomatoes
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons granulated sugar
  • 1 teaspoons dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon rosemary dried
  • Pinch of nutmeg, optional
  • 2 bay leaves
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/2 cup uncooked basmati rice

Instructions

  1. In a large stock pot, sauté onion and garlic in oil.
  2. Add in the ground pork, chopping and breaking into small pieces, and cook until done.
  3. Add in the peppers, and continue cooking until they are tender.
  4. Pour in the broth, tomato sauce, diced tomatoes and Worcestershire sauce, then add the sugar, herbs, spices and bay leaves and stir until well combined.
  5. Stir in the rice, and bring the soup to a boil.
  6. Reduce heat to low, then cover and let simmer for 30-35 minutes, or until the rice is tender.
  7. Remove bay leaves, stir and serve hot with crackers or bread.

The original recipe for this flavorful soup can be found here.

Popovers

Ingredients

  • 1 cup milk, at room temperature
  • 2 large eggs, at room temperature
  • 1 cup flour
  • 1/2 teaspoon salt
  • Pinch chili powder (optional)

Instructions

  1. Grease a popover pan with oil.
  2. In a small bowl or large glass measuring cup, whisk together the milk and eggs until well combined.
  3. Whisk in the flour, salt and chili powder (if using) until the mixture is smooth.
  4. Pour the mixture into the popover pan cups until each one is about 2/3 full.
  5. Place the pan in a cold oven and set the temperature to 450 degrees.
  6. Bake for about 30 minutes, or until the popovers have risen and are golden brown.
  7. Allow to cool slightly, and carefully remove the popovers from the pan.
  8. Serve warm with butter or jam.

The original recipe for these popovers comes from the one and only Chef John, and can be found here.

Air Fryer Breakfast Biscuit Bombs

Ingredients

  • 6-8 strips bacon, diced into 1/2-inch pieces
  • 2-3 large eggs
  • 1 can (8 count) refrigerated biscuits
  • 1 block (8 ounces) Colby Jack cheese

Instructions

  1. Cook bacon in a skillet until browned, then remove pieces to a bowl or plate lined with paper towels.
  2. Beat the eggs, then pour into a skillet over medium heat.
  3. Scramble eggs until they are just done and still a little moist, and season to taste.
  4. Add the bacon to the skillet with the egg, stir until combined and remove from heat.
  5. Cut the block of cheese to create 16 pieces that are about 3/4 inch cubes, reserving the rest for another use or to eat with crackers.
  6. Open the can of biscuits and separate each biscuit, creating two round layers.
  7. Press each biscuit piece flat until it’s about 4 inches in diameter.
  8. Spoon a heaping tablespoon of the egg mixture onto the center of each biscuit piece.
  9. Top with one piece of the cheese.
  10. Gently fold edges up and over the filling, and pinch to seal.
  11. Preheat air fryer to 325 degrees.
  12. Place 6 biscuit bombs at a time, seam side down and well spaced, on parchment paper in the air fryer basket.
  13. Bake in the air fryer at 325 degrees for about 7-8 minutes; flip each biscuit bomb over and heat an additional 2-3 minutes until golden brown.
  14. Using tongs, carefully remove them from air fryer and allow to cool slightly; repeat the process with the remaining biscuit bombs.

The original recipe for these tasty biscuit bombs can be found here.

Sourdough Pancakes

Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 cup sourdough discard
  • 1 1/2 cups whole milk
  • 1 large egg

Instructions

  1. In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.
  2. Add the sourdough starter, milk and egg. Mix well just until combined.
  3. Pour about 1/2 cup of batter into a non-stick pan over medium heat.
  4. Cook until the pancake starts bubbling on top, then flip the pancake.
  5. Cook an additional 1-2 minutes or until the pancake is cooked through.
  6. Repeat with the remaining batter or for as many pancakes as you need (leftover batter can be refrigerated).
  7. Serve the pancakes warm with butter and syrup.

The original recipe for these perfect pancakes can be found here.

Slow-Cooker Enchilada Orzo

Ingredients

  • 1 can (14.5 ounces) fire roasted diced tomatoes
  • 1 can (10 ounces) medium red enchilada sauce
  • 1 can (4 ounces) chopped green chiles
  • 2/3 cup vegetable broth (more, as needed)
  • 1 can (11 ounces) Mexi-corn, drained
  • 1 can (15 ounces) canned black beans, rinsed and drained
  • 4 ounces cream cheese, cubed
  • 1 box (16 ounces) uncooked orzo pasta
  • Sour cream

Instructions

  1. Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn and black beans into a low cooker. Stir until well combined. Top with cream cheese.
  2. Cover and cook on low heat for 6.5 hours, or high heat for about 3.5 hours.
  3. Uncover and stir until cream cheese is blended in the mixture.
  4. Add orzo and stir until well combined.
  5. Cover and cook on high heat for an additional 15-30 minutes, adding more broth as needed until the desired consistency is reached.
  6. Serve immediately, topped with sour cream, if desired.

The original recipe for this magnificent Meatless Monday meal can be found here.

Scotch Tender Steaks

Ingredients

  • 2 scotch tender steaks (1-1/2 pound)
  • 3 tablespoons butter, divided
  • 1/2 small onion, sliced
  • 3/4 cup sherry cooking wine
  • 2 tablespoons soy sauce
  • 2 teaspoons dijon mustard
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat oven to 400 degrees, and place a rack in the bottom of a roasting pan.
  2. Spread both sides of the steaks with butter, reserving about 1 tablespoon for later.
  3. Place the fillets on the rack in the roasting pan.
  4. Roast in the preheated oven, uncovered, for 20 minutes.
  5. Meanwhile, sauté the onions in the remaining 1 tablespoon of butter in a small saucepan for 2 to 3 minutes.
  6. Stir the sherry, soy sauce, mustard and pepper into the onions and heat the mixture until it simmers.
  7. Pour the onion mixture over the steaks.
  8. Return the fillets to the oven for an additional 20 minutes, basting them with the onion mixture frequently.
  9. Serve the roasted fillets hot, topped with the onion mixture from in the roasting pan.

The original recipe for these sensational steaks can be found here.