recipes Archives - Feathers in Our Nest

Sullivan Street Bread

March 25, 2020 by Aliesha

Every time I pull a loaf of this Sullivan Street Bread out of the oven, I am compelled to take a picture, because, despite making dozens of loaves, I still can’t believe I made it. So fancy!

Maybe bread-making seems daunting to you. This recipe reminds you how simple it can be! Minimal ingredients you have in your pantry combine to create a warm, crackling loaf. Your home will smell like a bakery.

This recipe comes from one of my favorite books. I just re-read it and it’s as good as I remember!

Sullivan Street Bread | Feathers in Our Nest

It does take some time. I prefer a 24 hour rest of the dough, but you need at least 12 hours. So prepare the dough the day before you want to eat the bread. Good things take time, sometimes.

Sullivan Street Bread

Ingredients
3 cups flour
1/4 tsp. yeast
1 1/4 tsp. salt
1 1/2 cups warm water

Method
Mix together dry ingredients. Add warm water and stir until shaggy. Lightly coat a bowl with olive oil. Place ball of dough into the oiled bowl, turning once. Cover loosely with plastic wrap. Rest for 12-24 hours.
After that, punch down dough and turn a few times. Rest for 15 minutes.
Lightly sprinkle a clean flour sack towel with cornmeal or flour. Shape dough into a ball and tuck it in (folding the towel over it). Let rest for 1-2 hours.
Preheat your oven to 450 degrees, with your Dutch oven preheating inside.
Place your ball of dough into your very hot Dutch oven and put the lid on. Bake for 30 minutes.
Remove the lid, and bake for an additional 15 minutes.
It’s done! Let cool before slicing, or tear into now it if you’re impatient.

If you’d prefer visual instructions, I have saved a highlight on Instagram showing this recipe step-by-step!

And if you’re looking for a simple whole wheat bread recipe, this is my tried and true recipe! I skip the wheat gluten and dough conditioner, so it’s only six ingredients! Perfect every time.

ALIESHA CALDWELL IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM.

Oven Chicken Fajitas (One of My Go-To Meals!)

August 9, 2017 by Aliesha

Well since I’ve been making this delicious recipe in regular rotation for at least two years now, it’s about time I shared it with you!

Oven fajitas are the EASIEST way to make fajitas… no standing at the stove and stirring required! I’ve made these oven chicken fajitas for our family dozens of times, for company quite a few times, and to take to friends with new babies a handful of times as well! There’s been a baby boom at our church this spring/summer, and this has been my go-to meal for taking to my friends! (And as a reminder, you don’t have to know them to take them a meal!)

When I make this meal for new moms, I leave out the cayenne pepper (since nursing moms don’t typically want to eat spicy foods), and I throw in a pack of tortillas, a bag of chips, and sometimes a jar of salsa if I have an extra one on hand! I make black beans and rice to go along with the chicken and veggies. My favorite dessert to pair with this is my salted caramel cheesecake! Yum!

A little tip: you can make this entire meal, place it in freezer-safe containers, and freeze it! It thaws out really well and is totally delicious! I’ve also prepared the chicken and veggies (with olive oil and seasonings) and frozen them RAW to then thaw and bake at a future time. Both options work great! You can also make extra of the seasoning blend to make tossing this meal together another day a total snap!

This recipe makes enough for my hungry family (two adults and four kids) with plenty for leftovers too. When we have leftovers, we love to eat them hot over a bowl of rice or cold on top of a salad!

Oven Chicken Fajitas (One of My Go-To Meals!)

This is a wonderful meal to serve for company, to take to friends who have new babies, or to stash away in the freezer! The leftovers are wonderful served over a hot bowl of rice, or cold on a salad!

Author: Aliesha @ Feathers in Our Nest

Recipe type: Main Dish

Cuisine: Mexican

Ingredients

2 Tbsp. chili powder
1 Tbsp. paprika
2 tsp. onion powder
3 tsp. garlic powder
½ tsp. cumin
¼ tsp. cayenne pepper (leave out if you don't want it to be spicy)
2 tsp. sugar
1 tsp. salt
1 Tbsp. corn starch
2 onions (I use yellow, but white or red work too!)
3-4 bell peppers, any color
2 lbs. chicken breast
2 Tbsp. olive oil

Instructions

Preheat oven to 400 degrees.
Combine spices (first nine ingredients) in a small bowl.
Slice onions and peppers into strips.
Trim chicken and slice into strips or cubes.
Place veggies and chicken into a large glass baking dish (9x13 or larger) and toss with olive oil. Add spice mixture and toss to coat.
Bake for 35-40 minutes, or until chicken is cooked through and veggies are tender. Stir once during the cooking time.
For serving: serve on flour or corn tortillas with your favorite toppings (we like Monterey Jack cheese and cilantro), along with rice and black beans on the side!
Enjoy!

I adapted this recipe from Budget Bytes.

Hope you love it as much as our family does! Enjoy!

Pumpkin Cheesecake Cupcakes

October 19, 2016 by Aliesha

This recipe for pumpkin cheesecake cupcakes was originally published in November 2009. I have updated it with new pictures and a printable recipe!

So I made some pretty delicious pumpkin cheesecake cupcakes on Saturday to take to our church fellowship. Thought I would share the recipe with you all! This recipe is from the November 2009 issue of Everyday with Rachel Ray.

Pumpkin Cheesecake Cupcakes

Delicious cupcakes with the right amount of sweetness pair beautifully with the cream cheese filling! Perfect for fall!

Author: Aliesha @ Feathers in Our Nest

Recipe type: Dessert

Serves: 12

Ingredients

1 8-oz. pkg. cream cheese, room temperature
½ cup confectioner's sugar
1 egg white
1½ tsp. vanilla extract, divided
2 large eggs
1½ cups flour
2 tsp. pumpkin pie spice
1½ tsp. baking powder
½ tsp. salt
1 cup canned pumpkin puree (not pie filling)
1 cup granulated sugar
½ cup olive oil

Instructions

Place a rack in the lower third of the oven and preheat to 350 degrees. Line a 12-cup muffin pan with baking liners.
Using an electric mixer, beat the cream cheese and confectioner's sugar for 3 minutes. Beat in 1 egg white and ½ tsp. vanilla. Set aside.
In a large mixing bowl bowl, whisk the flour, pumpkin pie spice, baking powder, and salt.
In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil, and 1 tsp. vanilla. Whisk into the flour mixture.
Layer each muffin cup with some of the pumpkin batter, then some cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool. (Tops will crack while baking.)
Frost as desired. I have used simply a generous squirt of whipped cream, but I have also used pumpkin spice buttercream!

Note: Here is the pumpkin spice buttercream recipe I used!