Fed by Fergie

HA ! Say Savory Sourdough Discard Bone Broth Waffles 10 times! I am sharing one of my family’s absolute favorite recipes. I make these waffles for breakfast, lunch or dinner !!! I also like making double batches and freezing for another time. You can reheat them by sticking them in your toaster ! I hate making just food. Food should nourish you, make you better, make you happy! These waffles do just that ! Have fun making them ! Add your families favorites! I use ham, bacon, turkey, cheese and chives… or for a delicious asian flare add green onions, chopped shrimp, some soy sauce and a dash of fish sauce !!! Honestly the possibilities are endless !!! Unfortunately you do need a sourdough starter… if you don’t have one or don’t want to have one ask a friend for a cup of their discard! Also allowing the dough to ferment is of the upmost importance! Do not skimp on the time!!!! This is what makes the recipe delicious, and more important nutritious!

Savory Sourdough Discard Bone Broth Waffles

A delicious and nutritious alternative to plain ole waffles. Loaded with fermented goodness, bone broth and all the tasty mix ins you can add !!!

Print Recipe Pin Recipe

Prep Time 8 hours hrs

Cook Time 30 minutes mins

Servings 12 waffles

Ingredients

  

• 1 cup freshly fed sourdough starter if you don't have one ask a friend for some!!!
• 1 ½ cups unbleached flour
• 1 cup buttermilk
• 2 eggs
• ½ cup butter melted and cooled
• 1 teaspoon sea salt
• 1 cup bone broth
• all of your favorite mix ins

Instructions

 

• Combine the starter, flour, buttermilk, eggs, melted butter and sea salt.
• Mix well, cover and allow to sit on the kitchen counter for at least 8 hours or overnight if possible to ferment.
• After allowing your batter to ferment add the bone broth and your favorite mix ins.
• My favorite is 1 tsp garlic powder, 1 tsp pepper, 1 cup shredded cheddar, 1 cup chopped ham, turkey or bacon, 1 tablespoon dry or fresh chives.
• Butter your waffle iron generously and cook according to your waffle iron instructions.
• Serve nice and hot with a fried egg on top !

This dish will change your life. They are creamy, spicy, meaty and hearty! They are so special and best of all easy to make. I cook the chicken in the Instant Pot, blend up the tasty sauce, shred the chicken, stuff and bake! So darn good and protein packed. I used Siete Almond Flour tortillas, to keep them gluten free, but you can use any kind of tortillas you like. You can also use Vegan Cream Cheese and Vegan cheese to make them dairy free.

Creamy Chipotle Chicken Enchiladas

Spicy, creamy savory goodness !

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 30 minutes mins

Servings 8 servings

Equipment

• Instant Pot

Ingredients

  

Chicken

• 2 chicken breast bone and skin on
• 1 cup water
• 1 onion diced
• 6 garlic cloves whole
• 1 teaspoon dried oregano
• 3 teaspoons sea salt
• 1 teaspoon ground black pepper

Sauce

• 4 ounces regular or vegan cream cheese
• 1-4 chipotle's in adobo
• salt and pepper to taste
• reserved liquid from chicken

Other ingredients

• 8 flour tortillas I used Siete Almond Tortillas
• 3 cups shredded cheese I used Monterey Jack
• 1 container cultured cottage cheese optional

Instructions

 

• Preheat oven to 400
• Place the chicken, water, onion, garlic, oregano, salt and pepper in the Instant Pot. Set for 10 minutes and allow for natural release.
• Remove the chicken, allow to cool, shred and set aside.
• Reserve the remaining ingredients in the Instant Pot and place in blender with the cream cheese, chipotle peppers, salt and pepper to taste.
• Blend until smooth.
• Warm the tortillas on a hot skillet sprayed with oil. It helps make them pliable and stay together and not fall apart.
• Start building your enchiladas by pouring some of the sauce in your pan or casserole (I used a cast iron pan).
• Reserve enough sauce and cheese to cover the top of your enchiladas.
• Place a warm tortilla on a cutting board or clean counter, stuff with chicken, cottage cheese, some sauce and cheese. Place in pan.
• Repeat until you've made all 8 of your enchiladas.
• Pour the remaining sauce and sprinkle with remaining cheese.
• Bake for 25 minutes until bubbly and golden brown.