Tag: recipe

Homemade Taco Seasoning – Better Than Store-Bought!

Making your own spice blends at home is easier, cheaper, and more flavorful than buying pre-packaged seasoning from the store. This homemade taco seasoning is just as good—if not better—than Old El Paso or any other major brand. The best part? You control the ingredients! That means you can emphasize flavors you love while reducing or eliminating the ones you don’t.

Most people already have the spices needed for taco seasoning sitting in their spice cabinet, making it convenient to whip up a batch whenever needed. Whether you’re making tacos, burritos, or even seasoning grilled meats, this versatile blend will elevate your cooking to the next level.

A Brief History of Taco Seasoning

Taco seasoning is a product of Tex-Mex cuisine, which emerged as a fusion of Mexican and American flavors. Traditional Mexican tacos are typically seasoned with a few simple ingredients like salt, chili powder, and lime juice, but as Tex-Mex became popular in the U.S., pre-mixed taco seasoning blends became a staple for home cooks.

Most store-bought taco seasonings contain added preservatives, anti-caking agents, and sometimes even unnecessary fillers. When you make your own, you get pure, fresh spices without any additives—just bold, authentic flavor!

Homemade Taco Seasoning Recipe

Ingredients

  • 1 tbsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp dried oregano
  • 1 tsp cornstarch (optional, helps thicken sauces)

How to Use

Use 3 tablespoons of this taco seasoning per 1 pound of ground meat. This seasoning works perfectly with:
✔️ Ground beef
✔️ Ground turkey
✔️ Ground chicken
✔️ Diced chicken breasts or thighs
✔️ Steak for carne asada tacos

For best results, cook your meat, drain any excess fat, and then add the seasoning along with 1/4 cup of water. Simmer for a few minutes to allow the flavors to meld.

How to Store Your Taco Seasoning

Store your taco seasoning in an airtight container or glass spice jar in a cool, dry place away from sunlight. Properly stored, this blend will stay fresh for up to 6 months.

To keep it at peak freshness, make small batches as needed. If you love making tacos frequently, you can double or triple the recipe so you always have a ready-to-use blend on hand.

Why You’ll Love This Recipe

✔ Better than store-bought – No preservatives, no fillers, just pure spice!
✔ Customizable – Want more heat? Add extra red pepper flakes. Prefer smoky flavors? Try smoked paprika.
✔ Versatile – Use it for tacos, burritos, fajitas, quesadillas, and even as a rub for grilled meats!
✔ Budget-friendly – Making your own spice blends saves money in the long run.

Give this homemade taco seasoning a try, and you’ll never go back to store-bought packets again! 🌮🔥

Homemade Taco Seasoning – Better Than Old El Paso!

How to Make Authentic Sourdough Pita | Easy, Soft & Fluffy Homemade Flatbread

Introduction Pita bread is a beloved flatbread with a history dating back thousands of years to the ancient Middle East. Its name comes from the Greek word “pita,” meaning “flat” or “solid.” Traditionally, pita bread has been a staple in Mediterranean, Middle Eastern, and North African cuisines. The defining feature of pita is its pocket, formed during the baking process, which makes it perfect for stuffing with fillings or scooping up dips. Regional variations exist: some pitas are thicker with no pocket (like Greek pita), while others are thinner and more pliable. This sourdough version offers a tangy twist, using a natural leaven for flavor and texture.

Ingredients

  • 340 grams All-Purpose Flour
  • 60 grams Whole Wheat Flour
  • 160 grams Sourdough Starter (fed and active)
  • 220 grams Water
  • 20 grams Extra Virgin Olive Oil
  • 10 grams Sea Salt

Directions

  1. Prepare the Starter: Ensure your sourdough starter has been fed 4-6 hours before using, so it is active and bubbly.
  2. Mix the Dough: In a mixing bowl, combine the water, olive oil, and sourdough starter. Stir well until the starter dissolves. Add the whole wheat flour, all-purpose flour, and sea salt. Mix until a rough dough forms, then knead by hand in the bowl for 1-2 minutes until no dry spots remain.
  3. Knead the Dough: Transfer the dough to a clean surface and knead by hand for 15-20 minutes until soft and elastic. Shape the dough into a ball, place it in a greased bowl, and cover with plastic wrap or a lid. Let it ferment in a warm spot for about 4 hours, or until it doubles in size.
  4. Shape the Dough: Gently stretch and fold the dough to release gas, then divide it into 8 equal pieces using a dough scraper. Shape each piece into a ball, ensuring tension on the surface. Cover the dough balls with a kitchen towel and let them rest for 10 minutes.
  5. Preheat the Oven (Optional): If baking, preheat your oven to 450°F with a pizza steel, cast iron pan, or cookie sheet inside to heat up.
  6. Roll the Dough: Using a rolling pin, roll each dough ball into a 6-inch circle. Start in the center and work outward, rotating the dough as you go. Avoid rolling to the edges to maintain a circular shape. Roll the dough thin for proper puffing.
  7. Cook on the Stove: Heat a cast iron pan over medium-high heat. Once the pan is hot, place a rolled dough circle into the pan. Cook for about 1-2 minutes until bubbles form and the bottom is lightly browned. Flip the pita and cook for another 1-2 minutes until puffed and cooked through. Repeat with the remaining dough circles. Keep cooked pitas warm by wrapping them in a clean kitchen towel.
  8. Bake the Pitas (Optional): For baking, place a dough circle on the preheated surface. Bake until it fully inflates (about 3-4 minutes). Flip and bake for 1-2 more minutes to finish cooking. Repeat with the remaining dough.
  9. Cool and Serve: Transfer the cooked pita breads to a cooling rack. Let them rest for 10 minutes before serving.

Nutritional Information (per pita)

  • Calories: ~200
  • Protein: 5g
  • Fat: 3g
  • Carbohydrates: 37g
  • Fiber: 2g
  • Sodium: 200mg

Serving Suggestions Sourdough pita bread is incredibly versatile. Use it for sandwiches, gyros, or as a side for soups and salads. It pairs wonderfully with hummus, baba ganoush, tzatziki, or your favorite dips. For a full meal, try stuffing it with grilled chicken, falafel, or roasted vegetables.

Recommended Pairings

  • Foods: Mediterranean dishes like tabbouleh, shakshuka, or Greek salad.
  • Beverages: Light and refreshing options like lemonade, iced tea, or a crisp white wine.

Ingredient Substitutions

  • Flour: Substitute spelt or rye flour for a nuttier flavor.
  • Olive Oil: Use avocado oil or melted butter for a different taste.
  • Sourdough Starter: If you don’t have a starter, use 1 teaspoon of instant yeast, but adjust water and proofing time accordingly.

Summary This sourdough pita bread recipe adds a delicious, tangy twist to the traditional pita. With simple ingredients and straightforward steps, you can enjoy homemade pita bread fresh from your oven or stovetop. Perfect for dipping, stuffing, or enjoying on its own, this recipe is a must-try for any bread enthusiast!

https://youtu.be/tXtNkCKnhzM

Sourdough Pita Bread

The Classic Mojito: A Refreshing Cuban Cocktail Recipe

Introduction & History

The mojito is a classic Cuban cocktail, believed to have originated in the 16th century. Its roots are tied to “El Draque,” a drink named after Sir Francis Drake. The original mixture combined aguardiente (a precursor to rum), lime, sugar, and mint, primarily consumed for medicinal purposes. Over time, as rum production advanced, the mojito evolved into the refreshing cocktail we enjoy today. It became popular globally, thanks to its association with Ernest Hemingway, who famously enjoyed mojitos at La Bodeguita del Medio in Havana.

Regional Variations

While the classic mojito is made with white rum, lime, sugar, mint, soda water, and ice, regional variations include ingredients like coconut water (Coconut Mojito), muddled berries (Berry Mojito), or the addition of herbs like basil for a unique twist.

Ingredients (Serves 1)

  • 10 fresh mint leaves
  • 1/2 lime, cut into 4 wedges
  • 2 teaspoons white sugar (or to taste)
  • 1 cup ice cubes
  • 1 1/2 ounces white rum
  • 1/2 cup soda water

Directions

  1. Muddle the Mint and Lime: In a sturdy glass, muddle the mint leaves and 3 lime wedges. This releases the mint oils and lime juice.
  2. Add Sugar: Add the sugar and muddle gently again to combine the flavors.
  3. Add Rum: Pour in the white rum and stir well to dissolve the sugar.
  4. Add Ice and Soda: Fill the glass with ice cubes and top with soda water. Stir gently to mix.
  5. Garnish and Serve: Garnish with the remaining lime wedge and an extra sprig of mint. Serve immediately.

Nutritional Information (Per Serving)

  • Calories: ~150
  • Carbohydrates: ~13g
  • Sugars: ~10g
  • Alcohol: ~14g
  • Fat: 0g
  • Protein: 0g

Serving Information

  • Glassware: Traditionally served in a highball glass.
  • Occasions: Perfect for summer gatherings, beach parties, or a relaxing evening.

Substitutions and Variations

  • Sweetener: Substitute sugar with honey, agave syrup, or a sugar-free alternative like stevia.
  • Alcohol: Swap white rum for dark rum, vodka, or omit entirely for a virgin mojito.
  • Fruity Variations: Add fresh fruit like strawberries, blueberries, or pineapple while muddling for a flavored mojito.
  • Herbal Variations: Replace mint with basil or cilantro for a unique flavor twist.
  • Soda Water: Use tonic water or a flavored sparkling water for added zest.

Suggested Food Pairings

Mojitos pair well with:

  • Seafood: Ceviche, shrimp tacos, or grilled fish.
  • Appetizers: Guacamole with tortilla chips, bruschetta, or stuffed bell peppers.
  • Main Courses: Cuban-style pork, jerk chicken, or a fresh summer salad.
  • Desserts: Lime tarts, coconut flan, or tropical fruit salad.

Summary

The mojito is a timeless cocktail that balances the tangy zest of lime, the sweetness of sugar, the freshness of mint, and the crisp bite of rum. Whether enjoyed in its classic form or a personalized variation, it’s the ultimate refresher for warm weather. Pair it with light and vibrant dishes to create an unforgettable meal. Cheers to tropical vibes and classic Cuban flavors!

The Perfect Mojito

Homemade Mexican Chorizo

I love a good breakfast burrito, and my absolute favorite is an egg and chorizo breakfast burrito. There’s just something about the rich, spicy flavor of chorizo that pairs so perfectly with scrambled eggs. Today, I’m excited to share with you how to make Mexican chorizo from scratch. This chorizo recipe is a great guideline that you can adjust to suit your own tastes, so feel free to get creative!

The History of Chorizo

Chorizo is a beloved sausage with a long history that dates back to the Iberian Peninsula, where it originated in Spain and Portugal. Spanish chorizo is typically a cured, smoked sausage made with pork and seasoned with smoked paprika, giving it its characteristic red color.

When chorizo made its way to Mexico during the Spanish colonization, it underwent a transformation. Unlike its Spanish counterpart, Mexican chorizo is fresh and uncured, meaning it must be cooked before eating. The seasoning also evolved, with Mexican chorizo incorporating local spices and ingredients such as chili peppers, vinegar, and garlic.

One of the wonderful things about Mexican chorizo is that there isn’t just one set recipe. It can be made in many ways, depending on the region and the cook’s personal preferences. In Northern Mexico, you might find chorizo that’s spicier and richer, while in other regions, the flavor profile could be milder or more herbaceous. Personally, I love my chorizo with a bit more oregano, cumin, and red pepper flakes, but the recipe I’m sharing today is meant to be flexible, allowing you to adjust the ingredients to your liking.

Ingredients

  • 1 pound ground meat of choice (pork, chicken, turkey, or beef)
  • 1/4 cup apple cider vinegar
  • 2 tbsp chili powder
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp ground coriander
  • 2 tsp dried oregano
  • 2 tsp red pepper flakes
  • 1/8 tsp ground cloves
  • 1/8 tsp ground black pepper

Directions

  1. Prepare the Spice Mix: In a large mixing bowl, combine the chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, ground cloves, and black pepper. Stir until well combined.
  2. Mix with Ground Meat: Add the ground meat to the bowl with the spices. Pour in the apple cider vinegar. Using your hands or a sturdy spoon, mix everything together until the spices are evenly distributed throughout the meat.
  3. Marinate: Cover the bowl with plastic wrap and refrigerate the chorizo mixture for at least 2 hours, but preferably overnight. This allows the flavors to meld together.
  4. Cook the Chorizo: To cook, heat a large skillet over medium heat. Add the chorizo mixture and cook, breaking it apart with a wooden spoon, until fully cooked and browned, about 8-10 minutes.

Serving Size and Nutritional Value

  • Serving Size: This recipe makes approximately 4 servings.
  • Calories per Serving: Approximately 250-300 calories, depending on the type of meat used.
  • Protein: 15-20g
  • Fat: 18-22g
  • Carbohydrates: 2-3g

Storage and Shelf Life

Homemade chorizo can be stored in the refrigerator in an airtight container for up to 3 days. For longer storage, you can freeze it for up to 3 months. When freezing, consider portioning the chorizo into smaller amounts so you can easily defrost just what you need.

Variations

As mentioned earlier, this recipe is incredibly versatile. While traditional Mexican chorizo is often made with pork, you can substitute ground chicken, turkey, or beef if you prefer a leaner option or different flavor profile. You can also play around with the spice levels by adjusting the amount of red pepper flakes or adding other spices you enjoy.

Summary

Mexican chorizo is a flavorful and versatile ingredient that can be enjoyed in a variety of dishes, but it shines especially in breakfast burritos paired with scrambled eggs. You can also use it in tacos, quesadillas, or even as a topping for nachos. It pairs wonderfully with warm tortillas, fresh salsa, and a refreshing drink like horchata or a cold beer. Whether you stick to this recipe or make it your own, homemade chorizo is sure to add a delicious kick to your meals!

Mexican Chorizo

The Best Homemade Thin Mint Cookies

Hey there, fellow cookie enthusiasts! Welcome today we’re diving into the delicious world of homemade Thin Mint cookies. Now, if you’re like me, you probably wait all year for the coveted Girl Scout cookie season to roll around just to indulge in these minty chocolate delights. Thin Mints are iconic—crisp, refreshing, and downright addictive. But here’s the kicker: they’re only available for a short period every year through Girl Scouts. So, what’s a Thin Mint aficionado to do during the rest of the year? Well, I’ve got the answer for you.

Today, we’re taking matters into our own hands and learning how to make these beloved cookies from scratch. Spoiler alert: it’s easier than you might think! With this simple recipe, you’ll be able to enjoy Thin Mints any time you crave them, not just during Girl Scout cookie season. No more stockpiling boxes in the freezer (though that’s a great strategy too)—we’re going to show you how to whip up a batch of these minty marvels whenever the craving strikes.

So, join me as we go through every step, from mixing and baking the cookies to dipping them in their signature chocolate coating. Whether you’re a longtime fan or a newbie to the world of Thin Mints, this recipe will quickly become a household favorite. Get ready to make these Thin Mint cookies and enjoy them all year round. Let’s get started!

Ingredients

Homemade Thin Mint Cookies Recipe

Servings: About 36 cookies

Ingredients:

For the Dough:

  • 1 cup (8 oz/225 g) butter, softened
  • ⅔ cup (5 oz/142 g) granulated sugar
  • 1 large egg (at room temperature)
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 2 cups (10 oz/284 g) all-purpose flour
  • ½ cup (2 oz/57 g) cocoa powder
  • ½ teaspoon salt

For the Chocolate Coating:

  • 2 ⅔ cups (16 oz/450 g) semisweet chocolate, finely chopped
  • ½ teaspoon peppermint oil
  • ½ teaspoon vanilla extract
  • ¼ teaspoon coconut oil

Directions:

1. Prepare the Dough:

  1. In a large mixing bowl or a stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  2. Add the egg, vanilla extract, and peppermint extract. Mix until well combined.
  3. In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
  5. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.

2. Bake the Cookies:

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Remove one dough from the refrigerator and roll it out on a floured surface to 1/8 inch thick (0.3). Using a 2-inch cookie cutter, cut the cookies and place the cookies on the prepared baking sheets, leaving some space between each.
  3. Bake in the preheated oven for 10-12 minutes or until the edges are set. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

3. Prepare the Chocolate Coating:

  1. In a microwave-safe bowl, combine the finely chopped semisweet chocolate and coconut oil. Microwave in 30-second intervals, stirring after each interval until the chocolate is smooth and completely melted.
  2. Stir in the peppermint oil and vanilla extract into the melted chocolate until well incorporated.

4. Coat the Cookies:

  1. Line a baking sheet with parchment paper.
  2. Dip each cooled cookie into the melted chocolate mixture, ensuring it’s completely coated. Use a fork to lift the cookie out of the chocolate, allowing any excess to drip off.
  3. Place the chocolate-coated cookies onto the prepared baking sheet and allow them to set at room temperature until the chocolate hardens. You can speed up this process by refrigerating the cookies for about 15-20 minutes.

5. Enjoy Your Homemade Thin Mint Cookies:

Once the chocolate coating has fully hardened, your homemade Thin Mint cookies are ready to enjoy! Store them in an airtight container at room temperature for up to a week, or freeze them for longer storage.

Nutritional Values (Per Serving – 1 Cookie):

  • Calories: 110-120 kcal
  • Protein: 1-2g
  • Carbohydrates: 13-15g
  • Dietary Fiber: 1-2g
  • Sugars: 7-9g
  • Fat: 7-8g
  • Saturated Fat: 4-5g
  • Cholesterol: 10-15mg
  • Sodium: 35-45mg
  • Potassium: 50-60mg

Note: Nutritional values are approximate and may vary based on specific ingredients and portion sizes. Enjoy your homemade Thin Mint Cookies!

The Best Homemade Thin Mint Cookies

You can read our post on how to make homemade vanilla extract here: https://mylowcountryliving.net/how-to-make-homemade-vanilla-extract/

KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer https://amzn.to/3OhsHri

12 Pieces Round Cookie Biscuit Cutter Set, Graduated Circle for Pastry,18/8 Stainless Steel Donut Cutter Ring Molds https://amzn.to/3vYJ7hJ

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The Best Beef and Barley Soup

One of my all time favorite foods, whether its cold outside and you want some cold weather food, or some comfort food is Beef and Barley Soup. I love this soup and it’s really simple to make.

Ingredients:

2 lbs beef chuck roast, cut into one inch cubes

1 tsp salt, divided

1 1/2 tsp pepper, divided

2 Tbsp vegetable oil

1 onion, chopped

2 stalks celery, chopped

3 carrots, sliced

3 cloves garlic, chopped

2 Tbsp tomato paste

8 cups chicken broth or stock, divided

1 small bunch thyme

2 bay leaves

6 peppercorns

3/4 cup pearled barley

2 Tbsp red wine vinegar

(optional – fresh parsley for garnishing)

directions:

  1. Add the vegetable oil to a Dutch oven and warm up over medium high heat.
  2. Add 1/2 tsp salt and 1 tsp pepper and season the steak.
  3. Cook the steak in small batches, and brown the steak on all sides (1-2 minutes).
  4. While the steak is cooking cut up your vegetables (onion, celery and carrots) and set aside.
  5. After each batch of steak is cooked remove and set aside.
  6. Add your cut up vegetables to the Dutch oven and sprinkle the remaining salt and pepper (1/2 tsp pepper, 1/2 tsp pepper) and cook for 4-5 minutes until the vegetables brown.
  7. After 4-5 minutes add your chopped garlic and cook for 1-2 minutes, then remove all vegetables and set aside.
  8. Add 2 Tbsp tomato paste to the Dutch oven and brown for 1-2 minutes.
  9. Add 1 cup of chicken broth to the Dutch oven and stir to deglaze the Dutch oven, then add 2 more cups of chicken broth and the beef.
  10. Take a small piece of cheesecloth and add in your thyme, 2 bay leaves, and 6 peppercorns. Tie up the cheesecloth into a small cachet and add to the soup, and simmer with a lid on it for 1 hour and 15 minutes.
  11. After 1 hour 15 minutes remove the lid and add 2 more cups of broth and vegetables, and the barley. Cook for 30-40 minutes. Add the remaining broth or water as needed.
  12. After 30-40 minutes your soup is ready to serve.
  13. Enjoy!

The Best Homemade Beef and Barley Soup

You can purchase a Dutch oven to make your own Beef and Barley soup at Amazon.

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, White

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. See my disclosure policy.

How to make a Hurricane cocktail

Mardi Gras is just around the corner and for those of us who live down south lots of us will probably head to New Orleans to celebrate and drink lots of hurricane’s. The hurricane is a rum based drink that was invented in the 1940’s in a New Orleans bar named Pat O’brien’s. During that time there was a shortage of whiskey so Pat O’brien’s took that opportunity to create the hurricane. I am going to show you how to make two versions. The first is the classic version that is similar to what you would have had in the 1940’s and the second is a modern New Orlean’s version like what Pat O’brien’s makes today.

Classic Version

Ingredients:

2 oz white rum

2 oz dark rum

2 oz passion fruit syrup

2 oz lemon juice

Directions:

  1. Mix together all ingredients in a tumbler with ice.
  2. Shake for 10 seconds.
  3. Poor into a hurricane glass filled with ice.
  4. Garnish and Enjoy!

Modern New Orleans Pat O’briens version

Ingredients:

2 oz white rum

2 oz dark rum

2 oz passion fruit juice

1 oz orange juice

1/2 oz lime juice

1/2 oz grenadine

Directions:

  1. Mix together all ingredients in a tumbler with ice.
  2. Shake for 10 seconds.
  3. Poor into a hurricane glass filled with ice.
  4. Garnish and Enjoy!
How to make a Hurricane cocktail

You can purchase a cocktail shaker kit at Amazon.

Cocktail Shaker Set Bartender Kit

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. See my disclosure policy.

Homemade French Onion Soup

French Onion Soup is a favorite in my family.  In fact, one of my daughters always loves to have it for her birthday.  One of the best places to get it was a restaurant in Fort Collins, Colorado called Canino’s.  The restaurant recently closed after more than 40 years of business when the owner retired, but I can still taste that soup every time I think of it.  French Onion soup is surprising simple to make and you probably have most of the ingredients in your pantry.  So, let’s get out the onions and make some soup!

Ingredients:

½ cup unsalted butter

4 Onions, sliced

2 garlic cloves, chopped

2 bay leaves

2 fresh thyme sprigs

½ tsp black pepper

1 tsp kosher salt

1 cup red wine

3 heaping tablespoons all-purpose flour

2 quarts beef broth

1 baguette, sliced

½ pound grated Gruyere cheese

Directions:

  1. Melt butter in a Dutch oven over medium heat.
  2. Add the onion, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. 
  3. Add wine and bring to a boil, reduce heat and simmer until the wine has evaporated (about 5 minutes)
  4. Discard the bay leaves and thyme sprigs.
  5. Dust the onions with flour and give them a stir.  Turn the heat down to medium low and cook for about 5 minutes. 
  6. Add beef broth and bring back to a simmer for 10 minutes.
  7. Salt and Pepper to taste.
  8. Preheat the broiler and arrange baguette slices on a baking sheet and cover with the gruyere and broil until bubbly and brown.
  9. Ladle the soup in bowls and float several of the Gruyere croutons on top.
  10. Enjoy!
Homemade French Onion Soup

You can purchase a Dutch oven to make French Onion Soup at Amazon.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. See my disclosure policy.

Homemade breakfast sausage that would make Jimmy Dean jealous.

I love breakfast and my favorite breakfast food is breakfast sausage. But, the sausage we buy at the store is filled with additives, preservatives, lots of salt and sometimes ingredients that we can’t even pronounce. My homemade sausage is fantastic with no preservatives and you control how much salt goes in and you know every ingredient in your sausage. This is so good that even Jimmy Dean will be jealous. It is quick and easy, so enjoy.

Ingredients:

1 pound ground pork (can be substituted for chicken, turkey, or venison)

3/4 tsp salt

1/2 tsp dried parsley

1/4 tsp ground sage

1/4 tsp ground black pepper

1/4 tsp dried thyme

1/4 tsp crushed red pepper flakes

1/4 tsp ground coriander

(optional – 1/2 tsp MSG to enhance flavor)

Directions:

  1. Combine all seasonings together then mix well with meat until fully incorporated.
  2. Refrigerate for at least 1 hour for the meat to soak in the spices. Overnight is even better!
  3. Form into patties or stuff into casings to form links and pan fry until cooked as desired.
  4. Enjoy!
Homemade Breakfast Sausage that would make Jimmy Dean jealous

You can purchase a cast iron pan to cook your breakfast sausage at Amazon.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. See my disclosure policy.

How to make Sourdough English Muffins

Have you ever wondered what else you can do with your sourdough discard?  One of the many things you can use it for is to create sourdough English Muffins.  Sourdough English Muffin are delicious and easy to make.  My family loves these home made English Muffins and we eat them for breakfast with butter or jam and we even put on some sausage and egg to create our own version of the McDonald’s Sausage McMuffin.  Join me and let’s make a batch.

Ingredients:

1 Cup of fed starter

2 Cups of milk

2 TBS of honey

5 Cups of all-purpose flour divided

1 tsp baking soda

2 tsp salt

1 tsp

Directions:

  1. Add starter to a bowl and then combine with the milk.  Stirring to dissolve starter into milk.
  2. Add honey and mix in.
  3. Add 4 cups of flour and mix in.
  4. Cover and let it rest at room temperature overnight.
  5. Uncover and punch down dough.
  6. Add baking soda and salt to dough and kneed in, add flour as needed to keep dough from sticking.  May need to add up to 1 cup of flour.  Kneed for 5 mins.
  7. Use a rolling pin to roll dough out to a ½ inch thickness, then using a 3-inch biscuit cutter cut out your muffins from the dough.
  8. Place cut muffins on parchment paper that has corn meal sprinkled on it.  Sprinkle corn meal on top of the muffins. 
  9. Let muffins rise for 45 mins. 
  10. Cook 4 to 5 muffins at a time in a buttered cast iron pan at low to medium heat.  Cook the muffins approximately 4 mins per side until each side has a nice golden color.
  11. Remove from pan and eat! You can eat them with butter, peanut butter, jam, or add egg and sausage with some cheese to make a sausage muffin. 

How to make Sourdough English Muffins