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Recipes sourdough recipes

Easy Sourdough Discard Whole Wheat Hamburger Buns

Sourdough discard hamburger buns

Sourdough discard hamburger buns are a great way to use up some of your discard. They are so tasty! These hamburger buns are made with whole wheat flour and bread flour, the perfect mix! These buns are also great for pulled pork sandwiches. Both taste great with the everything bagel topping!

Disclaimer: This post may contain affiliate links, I earn on qualified purchases at no additional cost to you.

What tools do you need to make Sourdough discard hamburger buns?

Hamburger bun Ingredients:

  • 125 grams warm milk (105-110 degrees F)
  • 25 grams sugar
  • 4 grams instant yeast
  • 125 grams whole wheat flour
  • 125 grams bread flour
  • 50 grams sourdough discard
  • 1 egg yolk
  • 50 grams butter, softened but not melted
  • 5 grams kosher or sea salt
  • 1 egg white
  • 1 teaspoon water
  • Everything bagel seasoning, to taste

How to make sourdough discard hamburger buns

Make the dough

First combine the warm milk, sugar and yeast in the stand mixer bowl. Mix to dissolve the sugar.

milk, yeast and sugar in a stand mixer

Next add the flours, salt, discard butter and egg yolk. Use the paddle attachment for the stand mixer to incorporate these ingredients. You may have to use a rubber scraper to scrape the sides of the bowl.

mixing dough with paddle attachment

Swap out the paddle for a dough hook and knead the dough for ~7 minutes. Make sure you allow the mixer to rest every 2-3 minutes so it does not overheat. You will know it is ready when the dough no longer sticks to the sides of the bowl and is a nice smooth ball.

kneading with a dough hook
kneading with a dough hook

Rising stage

Place the dough ball in a bowl and cover it with plastic wrap and allow it to rise until it doubles in size. The amount of time will vary depending on the temperature of your kitchen. I do not like variability, so I always allow my dough to rise in my Ninja Foodi on the proof setting. If set to 90 degrees F, this step will reliably take about 1 hour.

Once the dough has doubled in size, transfer it over to a lightly floured counter top and divide the dough into 4 equal pieces. (or 6 pieces if you prefer smaller buns.) Shape each piece into a bun by pulling the edges under to form a nice bun shape on top.

Place the shaped buns on a parchment lined cookie sheet. Cover with plastic wrap an allow it to rise for about 30 minutes. Once again this time will depend on the temperature of your kitchen. I like to set my cookie sheet on a heat mat to ensure they will be ready to bake in 30 minutes. When they a plumped up and rounded, they are ready to bake.

buns rising

Baking the buns

Preheat the oven to 350 degrees F.

Use a fork to whisk the egg whites with the water. Use a silicone brush to spread the egg wash over the top of each ball of dough. Sprinkle on everything bagel seasoning.

Dough balls with egg wash and everything bagel seasoning
Dough balls with egg wash and everything bagel seasoning

Bake for 20 minutes or until the tops are lightly browned and they sound hollow when you tap on the bottom.

Cool on a wire rack.

cooling on a wire rack

Best if enjoyed within 24 hours.

Framed sourdough quote
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Printable Sourdough Hamburger Bun Recipe

Sourdough Discard Hamburger BunsDownload
Easy Pulled pork

These buns are also great for pulled pork sandwiches. Find the recipe here.

More sourdough discard recipes

discard sheet pan pancakes

Sourdough discard strawberry shortcake

discard mini pita bread

Sourdough discard pizza crust

Recipe By Kristin
Course: Bread Cusine:American Difficulty:Easy

Servings

4 minutes

Preparing Time

20 minutes

Cooking Time

20 minutes

Calories

kcal

INGREDIENTS

  1. 125 grams warm milk (105-110 degrees F)

  2. 25 grams sugar

  3. 4 grams instant yeast

  4. 125 grams whole wheat flour

  5. 125 grams bread flour

  6. 50 grams sourdough discard

  7. 1 egg yolk

  8. 50 grams butter, softened but not melted

  9. 5 grams kosher or sea salt

  10. 1 egg white

  11. 1 teaspoon water

  12. Everything bagel seasoning, to taste

DIRECTION

  1. First combine the warm milk, sugar and yeast in the stand mixer bowl. Mix to dissolve the sugar.<br>Next add the flours, salt, discard butter and egg yolk. Use the paddle attachment for the stand mixer to incorporate these ingredients. You may have to use a rubber scraper to scrape the sides of the bowl.<br>Swap out the paddle for a dough hook and knead the dough for ~7 minutes. Make sure you allow the mixer to rest every 2-3 minutes so it does not overheat. You will know it is ready when the dough no longer sticks to the sides of the bowl and is a nice smooth ball.<br>Place the dough ball in a bowl and cover it with plastic wrap and allow it to rise until it doubles in size, approximately 1 hour.  The amount of time will vary depending on the temperature of your kitchen. Once the dough has doubled in size, transfer it over to a lightly floured counter top and divide the dough into 4 equal pieces. (or 6 pieces if you prefer smaller buns.) Shape each piece into a bun by pulling the edges under to form a nice bun shape on top.<br>Place the shaped buns on a parchment lined cookie sheet. Cover with plastic wrap and allow it to rise for about 30 minutes. Once again this time will depend on the temperature of your kitchen. When they :a plumped up and rounded, they are ready to bake.<br>Preheat the oven to 350 degrees F.<br>Use a fork to whisk the egg whites with the water. Use a silicone brush to spread the egg wash over the top of each ball of dough. Sprinkle on everything bagel seasoning. Bake for 20 minutes or until the tops are lightly browned and they sound hollow when you tap on the bottom. Cool on a wire rack. <br>

NOTES

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Categories
Recipes Traeger Recipes

Best Traeger Pulled Pork Recipe

Easy Pulled pork

If you own a Traeger or really any smoker, one of the go to recipes you just have to try is pulled pork. This is the best Traeger pulled pork recipe! It’s so simple. You just have to make sure you have enough time to get it done before your guests arrive. Pulled pork is a great recipe to feed a crowd, but it also makes great leftovers.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost you you.

How long must you smoke a pork butt at 225 degrees F?

It depends on the size of your pork butt, your smoker and the weather. It also depends on weather or not you wrap it. If you follow my recipe and have a 6-7 pound pork butt and warm weather (-70 degrees F) it should take about 12 -14 hours.

What tools do you need to make the best pulled pork?

Pulled pork ingredients:

  • 6-7 pound pork shoulder roast (pork butt)
  • 2-3 Tablespoons Traeger pork and poultry rub
  • 1 cup apple juice
  • 2-3 Tablespoons honey
  • 1/4 cup dark brown sugar

Pulled pork directions:

Trim your pork the night before you want to smoke it. Remove excess fat but it is not necessary to remove all of the fat since by the time the pulled pork is ready, the fat will be mostly gone and fat adds flavor.

Season your pork with Traeger Pork and Poultry rub. Place it in the refrigerator overnight.

Seasoned and trimmed pork butt
Seasoned and trimmed pork butt

In the morning remove the pork from the refrigerator and preheat the Traeger to 225 degrees F. When the Traeger is preheated, place a meat thermometer in the pork and place it directly on the grate. Close the Traeger and monitor the temperature.

Pork butt on Traeger

Once the thermometer reaches 160 degrees (~6 hours). It is ready to wrap.

Pork butt after 6 hours of smoking-ready to wrap

For the wrapping stage, warm up the apple juice in the microwave so it is warmer than the pork. Remove the pork from the Traeger and place it in a foil pan. Alternatively, you can use butcher paper or just foil. Sprinkle on the dark brown sugar, drizzle with honey and add the warm apple juice to the pan. Cover the pan with foil, put the meat thermometer back in the meat. You can stick it right through the foil on top.

Pork seasoned with honey, brown sugar and apple juice. Ready to cover.
Pork seasoned with honey, brown sugar and apple juice. Ready to cover.

Continue to smoke for 6-8 more hours at 225 degrees F or until the internal temperature reaches 205 degrees F. Remove the pan from the Traeger and allow it to rest for at least 30 minutes before pulling it.

Pulled Pork
Pulled Pork – ready to serve.

You can use 2 forks to pull the pork, but if you have room to store them these meat shredder claws will get the job done faster.

What is the best sauce to add to pulled pork?

I like to wait to add sauce to my pulled pork because it’s better to allow each guest to choose a sauce they prefer. It’s also better for leftovers. You can get more creative if you do not add the sauce. Try these amazing pulled pork street tacos!

Here are some great options:

Homemade BBQ Sauce

Printable Pulled Pork Recipe

Easy Pulled PorkDownload
How to Make Fabulous Smoked ribs
Easy Sourdough Discard Whole Wheat Hamburger Buns

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Categories
Breakfast recipes Recipes sourdough recipes

Sourdough Discard Sheet Pan Pancake Recipe

Sheet pan pancakes

Sheet pan pancakes are a quick and easy way to feed a crowd in the morning without having to stand by the stove for hours. They also make great leftover breakfast for easy weekday mornings. This sourdough sheet pan pancake recipe is also great for using up some extra discard. This recipe can also be used to make regular sourdough discard pancakes and waffles.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

What tools do you need to make a sheet pan pancake?

A standard half sheet pan 18 x 13 inch

Alternatively you can use a 11 x 17 inch rimmed cookie sheet pan (just reduce the discard to 3/4 cup and reduce the milk to 1 cup)

Sourdough discard – If you don’t have sourdough discard you can replace it with 1/2 cup of all-purpose flour and 1/2 cup of buttermilk or milk.

Sourdough discard sheet pan pancake ingredients

  • 2 Cups All-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 3 tablespoons sugar
  • 1 cup sourdough discard
  • 1 and 1/2 cups milk
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons butter, melted
  • 2 large eggs
  • 1/2 cup fresh blueberries, washed and patted dry
  • 5-6 fresh strawberries, washed patted dry, and sliced
  • 1 banana, peeled and sliced
  • 1/4 cup of chocolate chips

Sheet Pan Pancake Directions

Mix all of the dry ingredients (flour, baking soda, baking powder, salt and sugar) in a bowl. Crack the eggs and whisk them a bit before adding. Add the discard, milk, vanilla, melted butter and eggs to the dry ingredients and mix well. It’s ok if the batter is a little lumpy. Pour the batter on a greased or parchment lined 18 x 13 inch sheet pan. Allow the batter to sit for 20-30 minutes before baking.

sheet pan pancake batter

Meanwhile, prepare your fruit. Make sure your fruit is patted dry.

Add the chocolate chips and fruit to the top of the batter.

Sheet pan pancakes

Preheat the oven to 425 degrees F. Bake for 15-18 minutes or until the top is golden brown. Wait 1-2 minutes before slicing.

sourdough discard sheet pan pancake

Sheet pan pancake mix-in and topping ideas

Mix-ins:

  • Fresh blueberries
  • Fresh strawberries
  • Fresh raspberries
  • Fresh black berries
  • Bananas
  • Chocolate chips, or any chip e.g. white chocolate, butterscotch etc..
  • Fresh thin apple slices, with cinnamon
  • Cinnamon and brown sugar
  • Nuts e.g. walnuts, pecans, cashews

Toppings:

  • Maple syrup
  • Powdered sugar
  • Strawberry syrup
  • Whipped cream
  • Nutella
  • Jam

Can you use this recipe to make regular pancakes or waffles?

Yes you can use this same recipe to make sourdough pancakes and waffles.

Sourdough discard waffles

Find this cute pumpkin waffle maker here. These mini waffles fit perfectly in a standard toaster and make a quick and easy breakfast. Just make the waffles on the weekend and you will be ready for a busy week.

More Sourdough Discard recipes

Dessert: Sourdough discard strawberry shortcake

Great for dipping: Sourdough discard pita bread

Perfect for family pizza night: Sourdough discard pizza dough

Framed sourdough quote
Shop Sourdough Art

Printable Recipe

Sourdough discard sheet pan pancake recipeDownload

Recipe By Kristin
Course: breakfast Cusine:American Difficulty:Easy

Servings

12 minutes

Preparing Time

10 minutes

Cooking Time

15 minutes

Calories

kcal

INGREDIENTS

  1. 2 Cups All-purpose flour

  2. 1 teaspoon baking soda

  3. 1 teaspoon baking powder

  4. 1 teaspoon sea salt

  5. 3 tablespoons sugar

  6. 1 cup sourdough discard

  7. 1 and 1/2 cups milk

  8. 1 teaspoon pure vanilla extract<br>

  9. 4 tablespoons butter, melted

  10. 2 large eggs

  11. 1/2 cup fresh blueberries, washed and patted dry

  12. 5-6 fresh strawberries, washed patted dry, and sliced

  13. 1 banana, peeled and sliced

  14. 1/4 cup of chocolate chips

DIRECTION

  1. Mix all of the dry ingredients (flour, baking soda, baking powder, salt and sugar) in a bowl. Crack the eggs and whisk them a bit before adding. Add the discard, milk, vanilla, melted butter and eggs to the dry ingredients and mix well. It's ok if the batter is a little lumpy. Pour the batter on a greased or parchment lined 18 x 13 inch sheet pan. Allow the batter to sit for 20-30 minutes before baking.

  2. Meanwhile, prepare your fruit. Make sure your fruit is patted dry.<br>Add the chocolate chips and fruit to the top of the batter.
  3. Preheat the oven to 425 degrees F. Bake for 15-18 minutes or until the top is golden brown. Wait 1-2 minutes before slicing.

NOTES

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Categories
Recipes Traeger Recipes

How to Smoke Pork Tenderloin on the Traeger

Pork tenderloins on the Traeger

Smoked Pork tenderloin is so easy. It’s easy to prepare, and simple to smoke. Add a couple of tasty sides and you have one of the easiest family dinners possible. Many side dishes can be smoked at the same temperature along with your pork tenderloin. Here’s how:

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Smoked pork tenderloin ingredients

1.5 pound pork tenderloins, silver skin removed

Your favorite rub

Great rubs for smoked pork tenderloin

How to smoke pork tenderloin

Preheat your Traeger to 225 degrees F. Place the seasoned pork tenderloins on the Traeger. Place a meat thermometer in the center of the largest tenderloin.

pork tenderloins ready to smoke

Smoke for 1.5 – 2 hours for 145 degrees. Smoke for 2 – 2.5 hours for 160 degrees. The smoke time varies depending on the size of your tenderloins and the weather.

smoked pork tenderloin

Great sides for pork tenderloin

How to smoke vegetables and potatoes on the Traeger

Smoke up some veggies along with your pork tenderloin. You can smoke most veggies at the same temperature as the pork tenderloin. Just add them after the first 1-1.5 hours of smoking.

Smoked Asparagus with pork tenderloin
smoked asparagus at 225 degrees F
Smoked vegetables with pork tenderloin

Baked potatoes need to be smoked at 400 degrees for ~ 1 hour depending on the size of the potato. If you want to serve them with your smoked pork tenderloin, put the potatoes on first at 400 degrees for 30-40 minutes, then turn the heat down to 225 add the pork. The potatoes will finish cooking at the lower temperature over the longer time. I usually add a few extra potatoes and use the leftover smoked potatoes to make potato salad. Find the best potato salad recipe here.

Smoked vegetables

If you want to add some extra flavor to you vegetables try adding some Traeger veggie rub or Kinder’s Lemon pepper seasoning.

Traeger Smoked Corn on the Cob

More great Traeger recipes

How to Make Fabulous Smoked ribs
Easy Smoked Stuffed Peppers Recipe
Smoked Shepherd’s Pie on the Traeger Recipe

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Categories
Desserts Recipes sourdough recipes Traeger Recipes

Best Sourdough Discard Strawberry Shortcake Recipe

sourdough discard strawberry shortcake

This sourdough discard strawberry shortcake is to die for! So flaky and delicious. The perfect mix of sweet and sour. You will not want to make it any other way. Included below you will find directions for making the shortcakes, strawberry topping, and homemade whipped cream. You can also use Redi whip if you prefer. As always, I do not like to turn on the oven in the summer, so I’ve included directions for baking the shortcakes on the Traeger.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Sourdough discard shortcake ingredients:

  • 2 cups All-Purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoon sugar
  • 1/2 cup (1 stick) of cold butter
  • 1/3 cup sourdough starter discard (straight from the fridge)
  • 1/3 cup milk

Shortcake directions

Mix the flour, baking powder, salt and sugar in a mixing bowl. Use a cheese grater to grate approximately half of the butter into the flour mixture. Tip: use the butter wrapper to hold onto one end of the butter while grating. Mix the grated butter into the flour mixture.

grated butter in shortcake dough

Melt the other half of the butter. Add the discard, milk and melted butter to the dry ingredients and mix until dough forms.

Shape the dough into 6 shortcakes. Place the cakes on a parchment lined cookie sheet.

shortcakes ready to bake

Preheat the oven to 425 degrees F. Bake the cakes for 17-18 minutes or until lightly browned.

Allow the shortcakes to cool if desired.

Strawberry Topping Ingredients:

  • 2 pounds fresh strawberries
  • 1/4 cup sugar

Strawberry topping directions:

Wash the strawberries, and remove the stems. Slice the strawberries into bite size pieces. Place the berries in a bowl. Add the sugar and mix. This mixture can be added to the shortcakes right away, or if you prefer softer strawberries with more syrup, wait a couple of hours before serving.

Homemade whipped cream ingredients

  • 2 cups heavy cream or whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla

Homemade whipped cream directions

Mix the ingredients together in a bowl. Whip with a hand held mixer or stand mixer with a whisk attachment until peaks begin to form about 3-4 minutes. Do not over whip!

Homemade whipped cream is best used right away, although it can be stored for up to 24 hours in the refrigerator. If you choose to pipe your whipped topping onto the strawberry shortcake, I recommend the Wilton 8B tip. Otherwise, it tastes great if you just spoon it on!

How to assemble the strawberry shortcakes

Cut the shortcake in half. Place the bottom half in a bowl, layer with strawberries, then whipped cream then the top half then whipped cream then more strawberries. Yummy!

sourdough discard strawberry shortcake

Can you bake strawberry shortcake on the Traeger?

Yes you can! Preheat the Traeger to 425 degrees F. Place the parchment lined cookie sheet with shortcakes on the Traeger. Bake/smoke for 17-18 minuets or until lightly browned.

Shortcakes on the Traeger
Shortcakes baked on the Traeger.
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Printable recipe

Sourdough discard Strawberry ShortcakeDownload

More Desserts:

Peach Blueberry Pie on the Traeger
Easy Apple Pie Recipe
Easy Morning Glory Muffins Recipe

As an Amazon Associate, I earn on qualified purchases.

Recipe By Kristin
Course: Dessert Cusine:American Difficulty:Easy

Servings

6 minutes

Preparing Time

5 minutes

Cooking Time

18 minutes

Calories

kcal

INGREDIENTS

  1. 2 cups All-Purpose flour

  2. 1 Tablespoon baking powder

  3. 1/2 teaspoon salt

  4. 3 tablespoon sugar

  5. 1/2 cup (1 stick) of cold butter

  6. 1/3 cup sourdough starter discard (straight from the fridge)

  7. 1/3 cup milk

  8. Strawberry topping

  9. Whipped cream

DIRECTION

  1. Mix the flour, baking powder, salt and sugar in a mixing bowl. Use a cheese grater to grate approximately half of the butter into the flour mixture. Tip: use the butter wrapper to hold onto one end of the butter while grating. Mix the grated butter into the flour mixture. Melt the other half of the butter. Add the discard, milk and melted butter to the dry ingredients and mix until dough forms.<br>

  2. Shape the dough into 6 shortcakes. Place the cakes on a parchment lined cookie sheet.
  3. Preheat the oven to 425 degrees F. Bake the cakes for 17-18 minutes or until lightly browned. <br>Allow the shortcakes to cool, if desired.
  4. Top with strawberries and whipped cream.

NOTES

Categories
Recipes Sides Traeger Recipes

Traeger Smoked Corn on the Cob

Smoked corn on the cob

You will not regret giving this recipe a try. It is so easy and so delicious. Honestly it’s the best corn on the cob I’ve ever made.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Smoked corn on the cob ingredients:

  • 8 fresh sweet cobs of corn, husks removed
  • 3 tablespoons of butter
  • 1/4 teaspoon fresh ground black pepper
  • 1/8 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Instructions:

Melt the butter and add the seasonings to the melted butter. Mix well.

brushing butter on corn

Use a silicone brush to coat the corn cobs with the seasoned butter.

corn ready for the smoker

Preheat the smoker to 225 degrees F. Place the corn cobs on the grill. After 25 minutes flip the cobs. Continue to smoke for another 50 minutes. The total smoke time is 1 hour and 15 minutes.

corn on the Traeger

Use tongs to remove the corn from the smoker. Allow them to cool for at least 1 minute before eating.

Smoked corn on the cob

What goes great with smoked corn on the cob?

Honestly any summer grilled or smoked meat would be perfect for a side of corn on the cob! Smoked sausage pairs really well with smoked corn on the cob because it smokes for almost the same amount of time at the same temperature! If you are smoking a larger meat that needs more space the corn can smoke on the top shelf. Try it with these tasty ribs.

Corn on the cob and sausage on the Traeger
Smoked sausage and corn on the cob meal

Don’t forget to add homemade sauerkraut!

Other fabulous Traeger side dishes:

Try adding this smoked corn to smoked succotash! Just cut the corn from the cob and mix it in instead of using canned corn. Four corn cobs is approximately equal to one can of corn. A perfect side for any smoked meat.

Many vegetables are great smoked. Try this amazing smoked asparagus.

Smoked Asparagus recipe

More Traeger Recipes

Traeger Smoked Pork Tenderloin

Smoked Stuffed Peppers

Easy Breakfast Casserole on the Traeger

Smoked Shepherd’s Pie

Printable Recipe:

Smoked corn on the cobDownload

Recipe By Kristin
Course: Side Cusine:American Difficulty:Easy

Servings

8 minutes

Preparing Time

5 minutes

Cooking Time

75 minutes

Calories

kcal

INGREDIENTS

  1. 8 fresh sweet cobs of corn, husks removed

  2. 3 tablespoons of butter

  3. 1/4 teaspoon fresh ground black pepper

  4. 1/8 teaspoon salt

  5. 1/4 teaspoon garlic powder

  6. 1/4 teaspoon onion powder

DIRECTION

  1. Melt the butter and add the seasonings to the melted butter. Mix well.  Use a silicone brush to coat the corn cobs with the seasoned butter.

  2. Preheat the smoker to 225 degrees F. Place the corn cobs on the grill. After 25 minutes flip the cobs. Continue to smoke for another 50 minutes. The total smoke time is 1 hour and 15 minutes.
  3. Use tongs to remove the corn from the smoker. Allow them to cool for at least 1 minute before eating.

NOTES

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Categories
Sides Traeger Recipes

Smoked Succotash on the Traeger Recipe

Succotash

Need a great side for your pulled pork or brisket? Look no further, this amazing smoked succotash on the Traeger recipe will surely please!

Disclaimer: This post may contain affiliate links. I earn commission on qualified sales at no additional cost to you.

Smoked Succotash Recipe Ingredients:

  • 16 ounces fresh or frozen lima beans
  • 1/2 pound of bacon, cooked and minced
  • 1 large onion (diced)
  • 12 ounces okra, fresh or frozen (sliced)
  • 2 – 15 ounce cans of sweet corn, drained (or corn from 8 smoked cobs)
  • 1/2 teaspoon fresh ground pepper
  • 4 tablespoons butter
  • 1 pint cherry tomatoes, halved
  • 1/4 cup thinly sliced fresh basil

Directions:

Place the lima beans in a saucepan, add enough water to cover. Bring to a boil. Reduce heat to low and simmer until tender ~ 8-10 minutes. Drain and set aside.

Sauté onions and okra

Meanwhile, sauté the onions and okra in a skillet with 2 tablespoons of the butter until tender. Remove from heat. Stir in the corn, lima beans, remaining butter and pepper.

Place the mixture in a foil pan and put it on the Traeger at 225 degrees F for about 60 min.

Smoked Succotash

When ready to serve, remove from heat and stir in the cooked bacon, tomatoes, and fresh basil.

Smoked succotash

Note: When you smoke the succotash, you are essentially just adding smoky flavor and heat. The temperature and time can be adjusted. This is part of the reason why this is such a great side for smoked meat. You can add this side for the last hour of smoking at any temperature between 180-225 degrees F. Alternatively you can smoke this side while your meat rests. If you want to warm it faster you can smoke ate 350 degrees F for about 20 minutes.

Can you prepare Smoked Succotash ahead of time?

Yes, you can! You can prepare it the night before. Refrigerate overnight, but bring it to room temp before smoking it. If you want to heat it straight from the fridge, you will need to increase the temperature and cooking time. From cold, smoke at 350 degrees F for 30 min. No matter how you choose to smoke it, wait to stir in the tomatoes, basil and cooked bacon until ready to serve.

Does smoked succotash make good leftovers?

It sure does! So great my daughter eats it for breakfast. I mean, why not? It does have bacon!

What goes great with Smoked Succotash?

Smoked succotash is a great summer side for burgers and brats! Try it with Smoked Ribs, brisket or pulled pork!

How to Make Fabulous Smoked ribs

More Traeger Recipes:

Smoked Shepherd’s Pie on the Traeger Recipe
Easy Smoked Stuffed Peppers Recipe
Peach Blueberry Pie on the Traeger

Printable Recipe

Smoked Succotash RecipeDownload

Recipe By Kristin
Course: Side Cusine:American Difficulty:Easy

Servings

10 minutes

Preparing Time

20 minutes

Cooking Time

60 minutes

Calories

kcal

INGREDIENTS

  1. 16 ounces fresh or frozen lima beans

  2. 1/2 pound of bacon, cooked and minced

  3. 1 large onion (diced)

  4. 12 ounces okra, fresh or frozen (sliced)

  5. 2 – 15 ounce cans of sweet corn, drained

  6. 1/2 teaspoon fresh ground pepper

  7. 4 tablespoons butter

  8. 1 pint cherry tomatoes, halved

  9. 1/4 cup thinly sliced fresh basil

DIRECTION

  1. Place the lima beans in a saucepan, add enough water to cover. Bring to a boil. Reduce heat to low and simmer until tender ~ 8-10 minutes. Drain and set aside.

  2. Meanwhile, sauté the onions and okra in a skillet with 2 tablespoons of the butter until tender. Remove from heat.
  3. Stir in the corn, lima beans, remaining butter and pepper.
  4. Place the mixture in a foil pan and put it on the Traeger at 225 degrees F for about 60 min.
  5. When ready to serve, remove from heat and stir in the cooked bacon, tomatoes, and fresh basil.

NOTES

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Categories
Healthy Recipes Recipes Traeger Recipes

Easy Smoked Stuffed Peppers Recipe

stuffed peppers on Traeger grill
Smoke bake uncovered 10 min

This easy stuffed pepper recipe is a great meal to prepare ahead or bake right away. I usually make it when peppers are on sale, which is usually in the summer. I don’t like to heat up my house with the oven in the summer so, I’ve included directions for smoked stuffed peppers. These stuffed peppers also make great leftovers for packed lunches and this meal is freezable. Basically the prefect family meal!

Disclaimer: This post may contain affiliate links. I earn commission from qualified purchases at no additional cost to you.

Best pepper characteristics for making stuffed peppers

  • similar in shape and size
  • level bottom, so they stand up straight
  • tall and thin vs. short and fat – to fit in the baking dish better
  • 4 bumps on the bottom rather than 3, because the stand up better on their own
bell peppers
Choose peppers with 4 bumps on the bottom.

Stuffed Pepper Ingredients:

  • 8 bell peppers, any color
  • 1 pound ground beef
  • 1 package of taco seasoning + water needed per package directions
  • 1 cup rice, cooked according to package directions (~ 2 cups cooked)
  • 1 medium onion, diced
  • 2-3 garlic cloves, minced or grated
  • 1 15.5 ounce can black beans, drained and rinsed
  • 1 14.5 ounce can of fire roasted diced tomatoes
  • 1 4 ounce can of diced green chilis
  • 1 cup shredded cheddar cheese
  • fresh cilantro for garnish

How to make stuffed peppers

Cut the tops off the peppers. Remove the stems, but keep the remaining flesh from the top. Remove any remaining seeds and as much pith as possible. Place the pepper bottoms in a Pyrex deep 9×13 inch baking dish and dice up the tops.

bell peppers ready to stuff

Prepare the rice according to package directions. Set aside.

Brown the ground beef, drain and add the taco seasoning according to package directions. Set aside.

taco meat

Sauté the onions and diced pepper tops until softened, add the garlic, and sauté for another minute.

sauteed onions and peppers

Add the tomatoes and green chilis, mix until well combined.

add tomatoes and chilis

Add the black beans and mix.

add black beans

Finally add the cooked rice and mix until well combined.

Mexican rice mixture

Remove from heat and mix in the taco meat.

Stuff this mixture into the pepper bottoms.

stuffed bell peppers

Top with shredded cheese. Pour about 3/4 cup of water into the bottom of the baking dish. Just enough to cover the bottom of the dish.

Top with cheese and add water

Cover with aluminum foil.

covered stuffed peppers on Traeger grill
Smoke/bake covered 30 min
stuffed peppers on Traeger grill
Smoke bake uncovered 10 min

Preheat the Traeger or Oven to 400 degrees F. Bake/smoke covered for 30 min. Remove the foil and continue to bake/smoke for another 10 minutes or until the cheese is melted.

Garnish with fresh cilantro.

stuffed pepper
sliced stuffed pepper

Are smoked stuffed peppers good re-heated?

Yes, stuffed peppers make a great leftover meal. They are perfect for packed lunches too. They fit perfectly into a mug Pop-in for easy reheating!

stuffed pepper packed for lunch

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More Great smoked meals:

Try this amazing smoked Shepherd’s Pie. This recipe includes both directions for baking and smoking the pie.

Try this amazing breakfast casserole on the Traeger. This recipe can also be baked in an oven.

Printable smoked stuffed peppers recipe:

Stuffed Peppers recipeDownload

Recipe By Kristin
Course: dinner Cusine: Difficulty:easy

Servings

8 minutes

Preparing Time

30 minutes

Cooking Time

40 minutes

Calories

kcal

INGREDIENTS

  1. 8 bell peppers, any color

  2. 1 pound ground beef

  3. 1 package of taco seasoning + water needed per package directions

  4. 1 cup rice, cooked according to package directions (~ 2 cups cooked)

  5. 1 medium onion, diced

  6. 2-3 garlic cloves, minced or grated

  7. 1 15.5 ounce can black beans, drained and rinsed

  8. 1 14.5 ounce can of fire roasted diced tomatoes

  9. 1 4 ounce can of diced green chilis

  10. 1 cup shredded cheddar cheese

  11. fresh cilantro for garnish

DIRECTION

  1. Cut the tops off the peppers. Remove the stems, but keep the remaining flesh from the top. Remove any remaining seeds and as much pith as possible. Place the pepper bottoms in a baking dish and dice up the tops.

  2. Prepare the rice according to package directions. Set aside.
  3. Brown the ground beef, drain and add the taco seasoning according to package directions. Set aside.
  4. Sauté the onions and diced pepper tops until softened, add the garlic, and sauté for another minute.<br>
  5. Add the tomatoes and green chilis, mix until well combined. Add the black beans and mix. Finally add the cooked rice and mix until well combined.
  6. Remove from heat and mix in the taco meat.<br>Stuff this mixture into the pepper bottoms. Top with shredded cheese.
  7. Pour about 3/4 cup of water into the bottom of the baking dish. Just enough to cover the bottom of the dish.
  8. Cover with foil.
  9. Preheat the Traeger or Oven to 400 degrees F. Bake/smoke covered for 30 min. Remove the foil and continue to bake/smoke for another 10 minutes or until the cheese is melted.

NOTES

Categories
Recipes sourdough recipes

Sourdough Discard Mini Pita Bread – Great for Dipping

mini sourdough pita bread
Hummus and mini pitas

If you enjoy sourdough bread baking you must have tons of discard waiting to be used up. This sourdough discard mini pita bread recipe is a great way to use up that discard. Mini pita bread is great for dipping! It’s great paired with hummus or tzatziki sauce. Kids love them for making mini pita sandwiches. Perfect for bento boxes or other packed lunches.

Disclaimer: This post may contain affiliate links. I earn commission on qualified purchases at no additional cost to you.

Pita Bread Ingredients

  • 1 Cup room temperature sourdough starter discard
  • 1 Cup warm water ~ 110 degrees F
  • 1 teaspoon sugar
  • 2 teaspoons kosher salt
  • 3 tablespoons olive oil
  • 1 tablespoon active dry yeast
  • 2 1/2 cups all-purpose flour
  • 3/4 cup whole wheat flour

Mini Pita Bread Instructions

First combine the water, sugar, salt, and yeast in a large mixing bowl. Next add the sourdough starter. Finally, mix in the flours until well combined.

Form the dough into a ball. Knead it for 5 minutes. Add additional flour a couple tablespoons at a time if it is too sticky.

Cover the dough ball and allow it to rise in a warm spot until it has doubled in size ~ 1 hour. I usually use my Ninja Foodi on the Proof setting set to 90 degrees for this step.

Pita dough before rising
Before rising
Pita dough after rising
After rising

Punch down the dough and cut it into 24 pieces. Roll each section into a ball, then use a rolling pin to flatten each ball into a 3-4 inch round disk (between 1/8 and 1/4 inch thick).

Divided dough rolled into balls
Dough balls
balls rolled into disks
Dough disks

Heat up a non-stick pan to medium-high. Flip the disks into the pan. Cook until bubbles form ~ 2 minutes, then flip and cook for another minute or two.

Wait for bubbles
Flip and cook another 1-2 min.

Remove from heat and place the mini pitas on a cooling rack. If the pitas stick, you can add a very small amount of olive oil to the pan.

Pita broken in half
So fluffy and delicious!

What can you use mini pita bread for?

Mini Pita bread is great for dipping

Try serving the mini pita bread with hummus or tzatziki sauce for a tasty appetizer. Find a great homemade hummus recipe and other great appetizers here.

Mini pitas served with tzatziki sauce
Tzatziki and mini pitas
mini sourdough pita bread
Hummus and mini pitas

Make a mini pita sandwich

Mini pitas can be topped with sandwich toppings! You can eat them open faced or top with a second mini pita. Try a gyro sandwich on a mini pita.

Mini pita gyro sandwich

Printable Recipe for Sourdough Discard Mini Pita Bread

Sourdough Discard Mini Pita BreadDownload

Recipe By Kristin
Course: Bread Cusine: Difficulty:Easy

Servings

24 minutes

Preparing Time

minutes

Cooking Time

minutes

Calories

kcal

INGREDIENTS

  1. 1 Cup room temperature sourdough starter discard

  2. 1 Cup warm water ~ 110 degrees F

  3. 1 teaspoon sugar

  4. 2 teaspoons kosher salt

  5. 3 tablespoons olive oil

  6. 1 tablespoon active dry yeast

  7. 2 1/2 cups all-purpose flour

  8. 3/4 cup whole wheat flour

DIRECTION

  1. First combine the water, sugar, salt, and yeast in a large mixing bowl. Next add the sourdough starter. Finally, mix in the flours until well combined.<br>

  2. Form the dough into a ball. Knead it for 5 minutes. Add additional flour a couple tablespoons at a time if it is too sticky.<br>Cover the dough ball and allow it to rise in a warm spot until it has doubled in size ~ 1 hour.
  3. Punch down the dough and cut it into 24 pieces. Roll each section into a ball, then use a rolling pin to flatten each ball into a 3-4 inch round disk (between 1/8 and 1/4 inch thick).
  4. Heat up a non-stick pan to medium-high. Flip the disks into the pan. Cook until bubbles form ~ 2 minutes, then flip and cook for another minute or two. Remove from heat and place the mini pitas on a cooling rack. If the pitas stick, you can add a very small amount of olive oil to the pan.

NOTES

As an Amazon associate, I earn on qualified purchases.

Categories
Recipes sourdough recipes

Best Sourdough Discard Pizza Crust Recipe

Sourdough discard pizza crust

This is the best sourdough discard piazza crust recipe! You can also use it to make amazing breadsticks and even dessert pizza.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

What tools do you need to make sourdough discard pizza crust?

Sourdough Discard Pizza Crust Ingredients

Sourdough discard pizza crust ingredients
Sourdough discard pizza crust ingredients
  • 2 1/2 Cups Pizza Flour
  • 1/2 teaspoon instant yeast or active dry yeast
  • 1 teaspoon Kosher salt
  • Almost 3/4 cup warm water ~105 degrees (see instructions)
  • 1 cup sourdough discard from the refrigerator

Pizza Crust Instructions

Mix the dry ingredients, flour, yeast, and salt in a mixing bowl.

dry ingredients

Measure 3/4 cup of warm water. Remove 2 tablespoons of the water and set aside. Add the starter and the remaining water (almost 3/4 cup) to the four mixture.

Sourdough discard pizza crust ingredients before mixing

Mix until a dough ball forms.

Sourdough discard pizza crust dough ball

Continue to knead the dough ball in the bowl until all flour is absorbed. If the dough ball is dry, add some of the water you set aside. Add water until all of the flour is incorporated into the dough ball and it is not overly sticky. Knead for 5-7 minutes. Alternatively you can use a mixer with a dough hook.

Dough balls before rising
Dough balls before rising
dough balls after rising
dough balls after rising

Allow your dough to rest and rise until it doubles in size. (I made a double batch) This will take ~ 2-4 hours. I prefer to put my dough into my Ninja Foodi on the proof setting at 85 degrees for 4 hours. Any proofing box will work for this step, or if your home is already warm, you can just cover it with a clean dish towel and let it rise on the counter.

Once the dough has doubled in size remove it from the proofing box. For two 12-inch thin crust pizzas, divide the dough in half. Alternatively, cut the dough into 4 pieces for 6-inch personal pizzas.

Cutting the dough ball

Press each dough piece out on a piece of parchment paper.

Dough ready to be pressed out
Dough ready to be pressed out
dough pressed out-ready for toppings
dough pressed out-ready for toppings

Add your sauce and toppings.

Toppings added

Cut the parchment paper about 1 inch around your pizza.

Cut the parchment paper around the pizza

Baking Sourdough Discard Pizza Crust

Preheat your oven with pizza stones inside to 450 degrees F.

Use a pizza peel to transfer the pizza dough, with parchment paper underneath to the hot stones inside the oven.

using a pizza peel

Bake for 7 minutes. Use the pizza peel to remove the pizza. Transfer to a plate and slide the parchment paper off.

Can you bake the pizza on a Traeger?

Pizza on the Traeger
Pizza on the Traeger

Yes you can! Just preheat your Traeger to 450 degrees with the pizza stones inside. Use the pizza peel to transfer the pizzas with the parchment paper onto the stones. Bake/smoke for 7 minutes. Use the peel to remove the pizzas and transfer them to a plate. Remove the parchment paper, slice and enjoy!

Can you make breadsticks with this dough?

sourdough pizza dough breadsticks, before slicing

Yes you can! Just press out the dough onto a piece of parchment paper. Instead of adding pizza sauce and toppings, spread garlic butter, parmesan cheese and dried basil on the dough. Bake the same as the pizza directions.

sourdough discard breadsticks after slicing

How do you make dessert pizza?

dessert sourdough discard pizza

Simple, press the dough out onto a piece of parchment paper. Poke a few holes in the top of the dough with a fork. Bake the plain crust the same as the pizza instructions. Top with dessert toppings such as Nutella or cream cheese and fruit.

Sourdough Discard Pizza Crust Printable Recipe:

Sourdough Discard Pizza CrustDownload

Recipe By kristin
Course: Dinner Cusine:Italian Difficulty:Easy

Servings

4 minutes

Preparing Time

10 minutes

Cooking Time

7 minutes

Calories

kcal

INGREDIENTS

  1. 2 1/2 Cups Pizza Flour

  2. 1/2 teaspoon instant yeast or active dry yeast

  3. 1 teaspoon Kosher salt

  4. Almost 3/4 cup warm water ~105 degrees (see instructions)

  5. 1 cup sourdough discard from the refrigerator

DIRECTION

  1. Mix the dry ingredients, flour, yeast, and salt in a mixing bowl. Measure 3/4 cup of warm water. Remove 2 tablespoons of the water and set aside. Add the starter and the remaining water (almost 3/4 cup) to the four mixture. Mix until a dough ball forms. Continue to knead the dough ball in the bowl until all flour is absorbed. If the dough ball is dry, add some of the water you set aside. Add water until all of the flour is incorporated into the dough ball and it is not overly sticky. Knead for 5-7 minutes. Alternatively you can use a mixer with a dough hook.

  2. Allow your dough to rest and rise until it doubles in size. This will take ~ 2-4 hours. I prefer to put my dough into my Ninja Foodi on the proof setting at 85 degrees for 4 hours. Any proofing box will work for this step, or if your home is already warm, you can just cover it with a clean dish towel and let it rise on the counter.
  3. Once the dough has doubled in size remove it from the proofing box. For two 12-inch thin crust pizzas, divide the dough in half. Alternatively, cut the dough into 4 pieces for 6-inch personal pizzas. Press each dough piece out on a piece of parchment paper. Add your sauce and toppings.
  4. Cut the parchment paper about 1 inch around your pizza.<br>Preheat your oven with pizza stones inside to 450 degrees F.<br>Use a pizza peel to transfer the pizza dough, with parchment paper underneath to the hot stones inside the oven. Bake for 7 minutes. Use the pizza peel to remove the pizza. Transfer to a plate and slide the parchment paper off.

NOTES

As an Amazon Associate, I earn on qualified purchases.

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