Gochujang-Glazed Potatoes (Gamja Jorim)

Another spicy Korean “jang” dish using a fermented soybean-based condiment, gochujang, to flavor tiny yellow potatoes. My meatballs turned out so well that I was anxious to try another recipe.

Gochujang-Glazed Potatoes (Gamja Jorim), Adapted

  • 2 lbs. Yukon Gold tiny potatoes, cut into 1/2-inch-1-inch dice
  • 1 tbsp. neutral oil such as canola
  • 3 tbsp. plus 2 tsp. soy sauce
  • 1/4 cup mirin (don’t use the cooking mirin found in the Asian section – go to the wine/sake department and you will find the good stuff)
  • 1 tbsp. gochujang
  • 1 tbsp. white sugar – I did not add as Mirin is sweetened Sake and has sugar in it
  • 2 garlic cloves, finely minced
  • salt and pepper to taste
  • 2 tsp. toasted sesame oil
  • 2 tsp. unseasoned rice vinegar
  • 2 tsp. sesame seeds, toasted (on medium high heat in a non-stick skillet, toast the seeds tossing/stirring frequently until they are nice light brown)
  • 2 scallions, thinly sliced on a bias to garnish

Whisk together 1/2 cup water, 3 tbsp. soy sauce, the mirin, gochujang, sugar if adding,  garlic, salt and pepper to taste. I find that with the soy sauce and all the other seasonings, there is no need for salt and pepper.

In a non-stick skillet heat the oil; add the potatoes and stir to coat. Cover and cook, stirring occasionally until the edges of the potatoes are translucent, about 10-15 minutes. You really don’t want to brown them too much.

Add the soy sauce mixture and bring to a simmer, then reduce the heat, cover and cook, stirring occasionally, until the potatoes are done (stick a knife in the center).

Uncover and cook stirring gently until the liquid evaporates and the potatoes are glazed, about 5-10 minutes.

Remove and stir in the remaining 2 tsp. soy sauce, sesame oil, vinegar and  toasted sesame seeds. Remove  to a bowl and garnish with scallions.


This is another great recipe from the Milk Street Magazine which I have tweaked a little!  Hard to quit eating these very flavorful potatoes. I just love gochujang, one of the new trends in food in 2018!

Linking to Fiesta Friday #220 and the two co-hosts  Mollie @ The Frugal Hausfrau and Jhuls @ The Not So Creative Cook

Toasted sesame seeds take a few minutes to reach that beautiful golden color…

Korean-Style Gochujang Meatballs

Gochujang is one of the “hot ingredients” that is trending in 2018, according to the Food Network Magazine. It is a Korean paste, made from chile peppers, sticky rice and fermented soy beans – a spicy paste sharing the glory with the likes of Sriracha.

Gochujang is one of three pastes that help boost the flavor in Korean dishes. It’s a hot, red pepper paste with varying levels of heat and a touch of sweetness. It’s very intense and complements beef marinades and  bibimbap. Be sure to check the ingredients so there is not too much sugar.

There is also Doenjang, a chunky paste which packs a punch of salty funk with a touch of nuttiness. It adds a salty, umami undercurrent to dishes. You will find this in Korean soups and savory pancakes.

The third “jang” is Ssamjang which is a blend of the other two “jangs” mixed with garlic, scallions, something sweet and sesame seeds. If you like Korean barbecue you’ve probably tasted this. Great on rice, meat and eggs!


I ran across this recipe not too long ago and I knew this appetizer would be a great way to use this Korean paste. I know – not another meatball recipe but I love them and they can be the perfect finger food for your next family/friends gathering. Besides there is a sweet/hot glaze brushed over them before serving making them even more appealing.

This is a Food52 recipe contributed by foxeslovelemons who is a food writer from Detroit.

Korean-Style Gochujang Meatballs, Adapted

  • 3 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 egg, lightly beaten
  • 1 lb. ground beef
  • 1/2 cup panko breadcrumbs
  • 2 tbsp. gochujang
  • 1 tbsp. fresh ginger, minced
  • 1 tsp. kosher salt
  • 1/2 tsp. ground white pepper
  • 2 tbsp. canola oil, for pan-frying

Preheat oven to 350°F. Combine all the ingredients (except for the oil) in a bowl, just to combine and evenly distribute the ingredients. Make them the size of golf-balls or smaller.

Heat the oil, and in batches, brown the meatballs on all sides.  Drain, then transfer the meatballs to a rimmed baking pan and transfer to oven. Bake for about 10 minutes or until the temperature of the meatballs reaches 160°F.

If you prefer to bake them like I do; bake for 15 minutes at 350°F, then turn and bake another 15  minutes. Check the temperature and bake longer if needed.


  • 1/3 cup apricot preserves
  • 2 tbsp. gochujang
  • 1-1/2 tbsp. rice vinegar
  • 1 tbsp. soy sauce
  • sliced green onions and sesame seeds toasted to garnish

Combine the first four ingredients in a small saucepan. Cook for a few minutes or until mixture is thickened.

Brush on the glaze while the meatballs are still warm, garnish with green onion slices and toasted sesame seeds.  Allow to rest a few minutes before sticking the picks in each meatball.


Sunny Anderson from the Food Network suggests thinning it with water and brushing it on fish before baking; add a tbsp. or two to a chicken marinade or mix into barbecue or wing sauces; use in place of Dijon mustard in vinaigrettes and pan sauces. Sounds like some good suggestions to me…

I’ve heard her https://www.foodnetwork.com/recipes/sunny-anderson/sunnys-sunset-park-noodle-bowl-3691478 is delicious.

I did fry half the meatballs but I think they lose their shape and tend to fall apart – that’s why I do prefer to bake them. Healthier and less messy too!

Linking to Fiesta Friday #220 and the two co-hosts Jhuls @ http://thenotsocreativecook.com/2018/04/20/sun-dried-tomato-hummus/ and Mollie @ https://frugalhausfrau.com/

Corn Bread Muffins with Jalapenos and Monterey Jack Cheese

Corn bread is a favorite in my family and like most cooks I have my special version that everyone likes. This time I wanted to put lots of goodies in it like jalapenos, cheese and spice them up a bit to serve to my more adventurous diners!

For my other corn bread muffin recipes go here (healthy version) and here. Then if you would like to make jumbo cornbread muffins and turn them into vessels for serving chili go here

After looking at a number of recipes I decided to use Chef Julianna’s recipe as a guide to come up with this perfect, flavorful and spicy recipe.  Julianna  has a wonderful food blog  https://foodieonboard.com/2018/03/09/jalapeno-cheese-cornbread/ for her version of these muffins.

Changes I made: I did use kosher salt instead of sea salt, cayenne pepper instead of flakes, did not add corn kernels (added some sweet red pepper for color), used 1 fresh jalapeno pepper (not the canned chilies), did not add green onions and used Monterey Jack Cheese with Jalapenos  instead of the sharp cheddar.

What I liked the best about Julianna’s recipe is there is no sugar!  That ingredient did not affect how delicious and moist these muffins were. All I can say is “wow” – these really will make any meal special!

Corn Bread Muffins with Jalapenos and Monterey Jack Cheese, Adapted

  • 1 cup flour
  • 1 cup medium stone ground cornmeal
  • 1 tbsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground cayenne pepper  ( leave out if you want less heat)
  • 1/2 tsp. cumin
  • 2/3 cup sour cream
  • 2/3 cup buttermilk
  • 2 tbsp. butter, melted and cooled
  • 1 large egg, beaten slightly
  • 1 jalapeno pepper, seeded and finely diced
  • sweet red pepper, diced for color
  • 1-3/4 cup Monterey Jack Cheese with Jalapenos (or a cheese of your choice)

Preheat the oven to 375°F. Grease a 12 well muffin tin or use muffin liners.

Combine the flour, cornmeal, baking powder, cayenne, salt and cumin in a large bowl. In a smaller bowl whisk together the buttermilk, sour cream, butter and egg.

Add the wet ingredients to the dry  and mix just until combined. Fold in the jalapeno pepper, sweet red pepper and cheese just to combine.

Bake for 25 minutes or until a toothpick inserted in the center comes out clean.


Chicken Chimichangas with a Green Chili Sauce – Baked

A chimichanga is a Mexican-American deep-fried burrito popular in Tex-Mex and Southwestern U.S. cuisine. However, with this recipe you bake the chimichangas making this a healthier dish. These burritos  are basically tortillas wrapped around various fillings such as this flavorful chicken mixture.

Serve with Spicy Mexican Refried Beans and Mexican Rice


I started to think about why I don’t post more Mexican recipes and I realized it’s probably because I don’t like cilantro. I don’t feel too bad as one of my favorite chefs, Ina Garten – The Barefoot Contessa isn’t fond of it either. If you look at any Mexican, Tex-Mex recipe cilantro is always an ingredient.

This recipe is adapted from the Food Network.

Chicken Chimichangas with a Green Chili Sauce - Baked, Adapted

  • 2 tbsp. unsalted butter
  • 4 tbsp. vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • jalapeno pepper, diced (remove seeds and membrane if desired)
  • 1-1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/4 tsp. cinnamon
  • 1 tsp. kosher salt
  • tomatoes; peeled, seeded and chopped (not in season; use a small can of diced petite tomatoes, drained of most of juice and save for another recipe); divided – save some to garnish
  • 2 tbsp. fresh cilantro (I substitute parsley – I know the flavor is different but I do not care for cilantro)
  • 2-1/2 cups rotisserie chicken, shredded (yes, I bought cooked chicken and it was delicious and convenient)
  • 1/4 cup sour cream
  • 1 can (15 oz.) refried beans – use a spicy one
  • 6-8 (10-inch) flour tortillas
  • 1 cup Monterey jack cheese with jalapeno, shredded plus more for topping (cheddar cheese would be good too)
  • shredded lettuce, for topping

Preheat the oven to 450°F. Melt the butter with the oil, transfer to a bowl. Heat the remaining 2 tbsp. oil and add the onion and jalapeno; cook until soft for about 3-5 minutes. Then add the minced garlic and cook an additional minute. Add the chili powder, cumin, cinnamon (optional) and 1 tsp. salt; toast 30 seconds. Add the tomato and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream; heat through and keep warm.

Brush a baking sheet with some of the butter-oil mixture. Spread 2 tbsp. refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1/2-3/4 cup chicken mixture and 1/4 cup cheese. The original recipe called  for 1 cup of chicken and there is no way you could fold up the chimichangas.

Fold two sides of each tortilla over the filling. Next, fold a third side (closest to you) over the first two. Finally roll up and place seam side down on the prepared baking sheet.

Brush each chimichanga with the butter-oil mixture. Bake 8-10 minutes per side, brushing again after you flip.

To serve:  top with the sauce, more cheese, lettuce, and tomato. Serve with Mexican rice and refried beans.

Green chili sauce:

  • 1/2 cup onion, chopped
  • 2 garlic cloves, minced
  • pinch of chili powder, cumin, sugar and salt
  • 2 (4 oz.) can of green chilies, chopped and drained
  • 1 cup chicken broth
  • cilantro(I use parsley)

Saute the onion in a little oil until tender; then add the minced garlic and cook for another minute or two. Add the chili powder, cumin, sugar and salt and cook for 30 seconds. Stir in the 2 cans of green chilies and cook for another 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in cilantro – I use parsley. This is a really nice sauce – everyone will enjoy it.


Linking to Fiesta Friday #219 and Jhuls @ The Not So Creative Cook

Green chili sauce ingredients…

The chicken filling and chimichangas ready to be baked…



Mexican Rice with Tomatoes and Jalapenos

This tomato-based red rice is a popular side to serve with many Mexican dishes. It’s very easy to make ahead and reheat when you need to serve it.

Mexican Rice with Tomatoes and Jalapenos

  • 1 (28 oz) can whole peeled tomatoes (if the tomatoes are in season use a couple of big ones, peeled and seeded – also add 1 tbsp. tomato paste)
  • 1 medium onion, peeled and roughly chopped
  • 2 cups chicken stock
  • 1-1/2 tsp. kosher salt
  • 1/2 tsp. ground cumin
  • 1/3 cup neutral cooking oil such as canola
  • 2 cups long grain white rice
  • 3 jalapenos, seeded and minced (save 1 jalapeno to mix in right before serving)
  • 4 garlic cloves, minced
  • cilantro/parsley
  • garnish with fresh (or pickled) jalapeno slices and cilantro or parsley
  • limes wedges for serving

Using a food processor or blender process the tomatoes and onion until smooth. Transfer 2 cups of the tomato mixture to a medium saucepan. Reserve excess for another use. Stir in the stock, salt and cumin – bring to a boil.

If they are in season and the tomatoes are very ripe and juicy use 2 big ones or more; peeled and diced. Also add 1 tbsp. tomato paste for extra flavor and color.

Heat the oil in a heavy saucepan. Once the oil is sizzling add the rice and saute, stirring frequently until lightly toasted and golden about 6-8 minutes. Add the 2 jalapenos and cook for a couple of minutes. Add the garlic and cook for an addition minute.

Pour the boiling tomato mixture over the rice and stir to combine. Turn heat to low and cook, covered, until the liquid has evaporated and rice is done, about 15 minutes. Remove from heat and allow to rest for an additional 10 minutes. Add cilantro (optional) and the 1 jalapeno that is not cooked. Fluff gently with a fork, taste and adjust seasonings. Serve with lime wedges.

Comment: I found that cooking on top of the stove did not quite cook all of the rice.  I would suggest baking the rice in a 350°F oven, covered,  for about 30 minutes; stir after 15 minutes. Cook longer if needed.


Served with Spicy Mexican Refried Beans and Chicken Chimichangas – Baked

Sourdough Cheese Crackers With Rosemary

These cheesy crackers  are another perfect way to use my sourdough starter discard. An easy recipe which requires no rising and involves two steps, maybe three if you need to get your starter ready for baking. Just make the dough and then let it rest overnight in the refrigerator.

You can see the bits of cheese and rosemary – maybe not “Cheese-Its” but a good cracker anyways. Great to serve with cocktails or just to munch on!

My kitchen smelled wonderful with the aroma of fresh rosemary baking… The dough is so easy to work with and freezes beautifully – so double the recipe to make sure you have plenty for now and later.

This recipe comes from a magazine called Bake From Scratch, published 6 times a year. If you are looking for an informative and fun read on baking this is really a great choice. I adapted this recipe slightly – I used whole wheat flour instead of white whole wheat flour. By mistake – grabbed the wrong container! I think the crackers were great and will try the white whole wheat flour the next time.

Luckily the two flours are basically the same nutritionally except the white whole wheat flour has a milder flavor and the color is lighter.

See also cheese straws with sesame or poppy seeds

Sourdough Cheese Crackers with Rosemary, Adapted

  • 1/2 cup white whole wheat flour (I did use whole wheat flour by mistake – see comment)
  • 1/2 cup AP flour
  • 2 tsp. fresh rosemary, very finely chopped
  • 1/4 tsp. baking soda
  • 1/4 tsp. onion powder
  • 1/4 tsp. dry mustard
  • 1/4 tsp. kosher salt, plus more for sprinkling
  • 1/8 tsp. garlic powder
  • 1 cup sourdough starter discard, room temperature
  • 1/4 cup salted butter, melted and cooled
  • 1/2 cup extra-sharp cheddar cheese, freshly grated on the fine side of a box grater (I chose Tillamook)

Combine the two flours, rosemary, baking soda, onion powder, mustard, salt and garlic powder in a medium bowl. In another bowl stir the sourdough discard to make it smooth. Add the melted and cooled  butter, stirring until well combined; stir in cheese. Add flour mixture to discard mixture and knead until well combined. You won’t need any more flour…

I divided the dough in half and formed them into two discs. Place dough in resealable plastic bags and refrigerate for at least 8 hours or up to 24 hours. Let dough stand at room temperature for 30 minutes.

Preheat oven to 350°F. Roll dough onto a sheet of parchment paper, 1/8 to 1/16-inch thick. The thinner you roll it the more crackers you will get. Cut into snacking crackers, separate and place back on the parchment. I used a 1-1/4-inch cutter. Either use a salad fork tine to make holes in the top of each cracker or use a small diameter wooden skewer to make one hole.

Slide parchment onto baking sheets. Lightly spray top of crackers with cooking spray and sprinkle lightly with salt – don’t overdue the salt. Bake for 14 minutes, rotating and turning pans halfway through baking. Turn oven off and let crackers stand in oven with door closed for 10 to 15 minutes. Watch carefully so they don’t burn. You want them golden brown, stiff and crispy. Let cool completely on pans.

The baking time will depend on your oven (gas or electric), rack height, front or back of your oven, hotspots and how thin your crackers are… you just need to watch! It’s also a good idea to preheat your oven for 30 minutes to  obtain the best heat possible throughout your oven.

Store in an airtight container for up to 2 weeks or freeze for up to 6 months.

Comment: Whole wheat flour is made from hard red spring or winter wheat, which has a nutty, hearty taste. White whole wheat flour is made from hard white spring or winter wheat and has a milder flavor and paler color. They do have the same nutritional value!

Recipe by cookingwithauntjuju.com

Rosebud is bubbly and ready for a recipe…

Linking to Angie @ Fiesta Friday #218 and the two co-hosts Ginger @ Ginger & Bread and Julianna @ Foodie on Board

Sweet Potato and Apple Latkes

Doesn’t this combination sound good? These latkes are both savory and sweet  and served with a tangy buttermilk sauce, creamy sriracha sauce or a horseradish cocktail sauce.

When I was growing up my Dad made potato pancakes out of a box (would you believe) to go with Sauerbraten and all the fixins’. Now, I not only make potato pancakes (with real potatoes) but with some interesting ingredients such as my sauerkraut apple latkes and now these with sweet potatoes. I’m sure if my Dad was here he would approve and love them!

This recipe comes from Louisiana Cookin’… I added a couple of additional sauces.

Sweet Potato and Apple Latkes

  • 1 cup Granny Smith apple, peeled and coarsely shredded
  • 3 cups sweet potato, peeled and coarsely shredded
  • 2 tbsp. onion, finely diced
  • 1/3 cup flour
  • 2 tbsp. fresh sage, finely chopped
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 large egg
  • 1/4 cup canola oil, divided
  • fresh sage, chopped to garnish

Using a clean dishtowel or paper towels, place the shredded apple and sweet potatoes and squeeze until liquid is released. In a bowl, combine the apple, sweet potato, onion, flour, sage, paprika, salt and pepper, and egg and mix well.

If you own a “salad shooter” by all means use it to shred the potatoes especially. The apple is a little too soft.

In a non-stick skillet heat 2 tbsp. oil.  Make each latke using 1/4 cup scoop and flatten with a spatula to 1/2-inch thick. I like to form them in my hands. Cook a couple minutes per side or until golden brown. Remove and drain on paper towels. Repeat until all of the mixture is used. Garnish with sage if desired and serve with one of the sauces below.

Tangy Buttermilk Sauce:

  • 1/3 cup buttermilk
  • 1/3 cup sour cream
  • 1 tsp. fresh lemon juice
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. salt

Combine above ingredients up to 3 days ahead. You can use low fat buttermilk and sour cream.

Creamy Sriracha Sauce (Comeback Sauce) – Quinn Caudill @ http://dadwhats4dinner.com/apple-crack-slaw-egg-rolls/

  • 2/3 cup mayonnaise
  • 3 tbsp. Sriracha
  • 1-1/2 tbsp. low sodium soy sauce

Combine above ingredients and refrigerate until serving.

Horseradish Cocktail Sauce:

  • 1/2 cup mayonnaise
  • 1 tbsp. prepared horseradish sauce
  • 2 tbsp. cocktail sauce

Combine above ingredients and refrigerate until serving.

Makes 10-12 latkes


Linking to Fiesta Friday #218 and the two co-hosts Ginger @ Ginger & Bread and Julianna @ Foodie on Board 

Hugging Easter Bunny Cookies

Happy Easter! What better way to celebrate than to make a batch of these cute hugging Easter bunny cookies. These rabbit cookies can hug M&M peanuts – my favorite (Easter colors), raw natural whole almonds (Jordan almonds would be good too), sugar-free mini jelly beans and carrot sugar decorations – cutest. You could also use other nuts such as cashews or pecans and any candy that will not melt. Jelly beans have a tendency to “bleed” a little and some of the M&M’s did crack slightly.

All you have to do is make your cookie dough, roll it out and cut into desired shapes. Place a piece of candy or nut in the middle of the cookie where the arms will meet. Gently fold over the arms and press – try to show some of the candy/nut. Decorate each cookie as desired!

The cookies in my Mom’s recipe only bake for 6 minutes. Longer cooking times might have different results. I have to admit I did use Betty Crocker’s Icing in a tube and the decorating tips. My icing and tips would have been a little neater but I only made a few cookies (Easter is a few days away) and I didn’t want to make a big batch of icing (see recipes below).I just wanted to show you what a cute idea this is (at least I think so).

I also have a squirrel cookie cutter that can hold a nut. I’m not crazy about this plastic cutter as the “ears” stuck to the cutter (no, I did not dip the cutter in flour first).I only made one cookie as this is an “Easter” post and I will experiment more in the Fall when I make a bunch of them. Plastic just does not give a clean and sharp cut so I will have to work on it…

He’s still cute even without his ears!

For my Christmas Gingerbread cookies I used mini Teddy graham crackers.

Mom's Christmas Sugar Cookies

  • 1 cup butter, softened
  • 1-1/2 cups confectioners sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 2-1/2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. cream of tartar
  • food coloring if you want to tint your cookies say red or green for Christmas or orange for Halloween, and so on

Mix butter, sugar, egg, vanilla and almond.  Blend in flour, baking soda and cream of tartar.   Divide dough in half  and form into two disks; wrap tightly in Saran wrap and chill for 2 to 3 hours.

Using one disk of dough at a time, roll it out about 1/4-inch thick.  Cut into desired shapes.   Pre-heat oven to 375 degrees.  If you want to use egg paint (see recipe below) do this before baking.   Bake 6-8 minutes (closer to 6 in my gas stove) or until there is a hint of light brown.  Watch very carefully as they can overcook very quickly

Egg Paint:  Beat together 1 egg yolk and 1 tsp. water.  Add desired food coloring and decorate unbaked cookie.

Icing:  Combine 1 cup confectioners sugar, 2 tsp. milk, 2 tsp. Karo syrup.  Add desired food coloring to this white icing.  (adjust the ingredients to achieve a good decorating consistency)

Chocolate Icing:  I make cookies using a football shaped cookie cutter on college football Saturdays and then ice them with the chocolate icing.   Save a little icing before you add the baking cocoa to form football laces.  Combine 2 cups confectioners sugar, 4-5 tbsp. hot water and 3-4 tsp. baking cocoa.

Recipe by cookingwithauntjuju.com  

Royal Icing

  • 3 tbsp. meringue powder
  • 1/2 cup water
  • l lb. confectioners’ sugar, sifted
  • 1 tsp. vanilla
  • 1/2 tsp. cream of tartar
  • food coloring
  • flavored oils such as lemon or almond (optional) for a different flavor

Combine meringue powder, confectioners’ sugar, cream of tartar and vanilla.  Add 1 to 2 tbsp. water at a time and beat as above.  You want the icing to be of glazing/piping consistency.  To decorate the chocolate skeletons I used almost 3 tbsp. less water in the 1/2 cup of water.

Tint the icing as desired adding a little at a time until you get the color you want.  Piping icing (outline or adding details) will be stiff.  Flooding icing has been thinned out  to cover the body of a cookie.  Add water gradually until it resembles heavy cream.  I like to use squeeze bottles for decorating with this type of icing.

Recipe by cookingwithauntjuju.com  

Sharing my Mom’s cookie recipe (my oldest recipe, let’s just say over 50 years old) using hugging bunny cookie cutters with Abbey @ Three Cats and a Girl  and Angie @ Fiesta Friday.

Unfortunately, I had to delete most of the comments, both from bloggers and myself due to some “likes” to comments that were made. Because these offensive sites “liked” a comment I had to delete that comment to get rid of their “like”. I apologize to those who took the time to comment but I did not want, even likes, by these kind of sites! This is a food blog and not a place to advertise objectionable material that are against my principles. I mean really, this was a cookie recipe – an Easter cookie!


Sourdough Bacon Cheddar Muffins

These muffins are another great way to use your “throwaway starter”. I made these muffins twice to get the flavor and texture I wanted. The first recipe came from Genius Kitchen and I was not happy with it – too dry, not enough flavor and maybe they could rise more. The Genius Kitchen recipe peaked on one side versus having a nice rounded top with my second attempt.

Improvements: the muffins were not dry, had a slight bacon flavor, rose a little more and had rounded tops. Trust me, these are good muffins!

While researching this muffin I came across the original recipe from The Sourdough Cookbook by Rita Davenport originally published in 1977 – that is over 40 years ago! GK changed the recipe  and not for the best in my opinion. This is quite a cookbook with over 75 recipes using your sourdough starter. I just had to order a copy…

I followed the 1977 recipe but used buttermilk instead of milk and also chose to use bacon grease for  more of a bacon flavor.

These are a perfect muffin to serve alongside your eggs in the morning or later on with a salad or soup. Chili was on the menu that night and was a perfect dish  to serve with these savory muffins.

Sourdough Bacon Cheddar Muffins, Adapted

  • 4 slices bacon, cooked and crumbled
  • 1-1/2 cups flour
  • 1/4 cup sugar
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup good quality cheddar cheese, shredded (I used Tillamook Special Reserve Extra Sharp Cheddar cheese)
  • 1 large egg beaten
  • 2/3 cup milk (I used whole buttermilk)
  • 1/2 cup sourdough starter, fed or unfed – perfect way to use “throwaway” starter
  • 1/3 cup vegetable oil or bacon grease (I used the grease from 12 slices of bacon)

Preheat the oven to 400°F. Grease 12 wells in a regular sized muffin pan or you could line with cupcake papers. Cook the bacon, reserve the drippings, drain, crumble and set the bacon aside.

Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl; stir in the cheese and distribute it well throughout the flour mixture.

In a small bowl, combine the egg, buttermilk, sourdough starter and oil, or bacon grease. Add this to the dry mixture. Stir just until moistened; then fold in the bacon pieces.

Fill each muffin well 2/3 full and bake for 20-25 minutes. These muffins were moist and lightly flavored with bacon and the pieces of bacon added a nice little crunch. Very good savory muffin to enjoy any time of the day!


Frying bacon and my starter is bubbly and ready for a recipe.

Rosebud (yes, you should name your starter), daughter of Selma’s Twinkle has contributed to many sourdough recipes including a chocolate cake and cinnamon rolls. Just search “sourdough” for more recipes.

The 1/2 cup of “throwaway” starter is thick and bubbly and ready to be combined with the rest of the ingredients.


I served these tender muffins with bowls of homemade Michigan chili

Linking to Fiesta Friday #219 and Jhuls @ The Not So Creative Cook

Library of Cookbooks – My Reading Passion

I frequently mention a cookbook I have when posting a recipe. I’m from the old-fashioned school as I like books; I like to hold them and flip through the pages and marvel at the pictures. I learn about the author, the cuisine and frequently stories about the region.  Maybe because I have always loved books is why I probably  became a teacher/librarian (retired).

My office is full of “cookbooks” and other interests such as gardening, autobiographies of women, odds and ends… Having just moved 9 months ago I did a lot of “cleaning” and donated a number of books to local agencies or there would be a lot more.

My kitchen library with a few of my favorites…

I like to decorate with books…

Overflow – not much space left. Note the container on bottom shelf – full of recipes to try. Oh, and I have a file drawer too of recipes I would like to make, organized by holiday and subject!

Reading material for guests – you won’t find many novels, fiction, thrillers and such.

Yes, I do use the internet but it will never replace my love for books. Things are too easy for people now with all the media sources such as Pinterest and the internet. Me, lean back in a comfortable chair, maybe with a cup of coffee or glass of wine (depending on the time of day) and enjoy reading one of my many cookbooks. The weather is turning nicer and there is nothing better than enjoying the sun while reading about faraway cultures and all the good recipes I could make 🙂

Linking to Fiesta Friday #215 and the two co-hosts  Laurena @ Life Diet Health and Alex @ Turks Who Eat