Tuesday, February 20, 2018

Cheesy Sourdough Breadsticks

1 cup sourdough starter
2  Tablespoon  Olive oil
1 cup flour (more if needed)
1/4 cup warm water, one tablespoon at a time, as needed
1 teaspoon salt
1/4 cup grated Parmesan cheese
1/2 cup grated Asiago or cheese of your choice

Stir together starter and olive oil until blended, add flour, salt and Parmesan cheese. Add water or flour as needed. Stir in grated Asiago cheese. Kneed well at least 5 minutes. place in a greased bowl, cover. Let rise until doubled (about two hours).

Place dough on floured surface and roll to 1/2" thickness.  Slice into strips approximately 1 inch wide( Like using a pizza cutter to slice) Lift and twist breadsticks one at a time, lay and cookie sheet about and inch apart. Cover and rise until doubled. Preheat oven to 375 degrees. Brush tops of breadstick with olive oil or melted butter then sprinkle with parmesan topping, or poppy seeds or sesame seeds.
Bake for 15 minutes.



Breadstick Topping
1/4 cup parmesan cheese
1 teaspoon garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp dried parsley
1/4 tsp paprika


Monday, August 7, 2017

Creamy Chicken Enchiladas

Most recipes are easily converted to a Dutch Oven, once you know certain elements. A 12" Dutch oven is comparable to a 9"x13" pan. Knowing that makes it easy to switch casseroles to a Dutch oven. This is one recipe that can be cooked in a 9"x13" casserole in the oven at 350 degrees. It can also be cooked in a cast iron skillet on the stove top since the cheese on tops just needs to be melted.  This is a mild dish full of flavor, but you can add more spices and heat if desired.







Easy Creamy Chicken Enchiladas

3 tbsp butter
3 tbsp all purpose flour
2 cups chicken broth
1 package of favorite taco seasoning
salt to taste
1 (4oz) can chopped green chilies
 2 cups cooked shredded chicken breasts
1 C sour cream
12 corn tortillas, cut into bite-sized pieces
2 cups grated cheese,

  1. In a 12" Dutch Oven, melt butter. Stir in flour, cook for 1 minute and whisk in chicken broth.  Stir until smooth and thickened.
  2. Stir taco seasoning, salt, green chilies and chicken into the sauce. Bring to a simmer, and cook a until chicken is is warmed.
  3. Stir sour cream into the sauce and add the tortillas pieces, and 1 cup of cheese. Stir until combined and top with remaining cheese. Cover pan and cook for 5-8 minutes until bubbly and the cheese is melted.
This recipes cooks best with more heat on the bottom, I use 12-14 briquets on the bottom and 10 on top.