Artisan No-Knead Bread (aka"Magic Bread")
from simplysogood.com
3 c. unbleached all purpose flour
1 3/4 t salt
1/2 t. yeast
1 1/2 c. water
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12-18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached temperature, place a cast iron pot with a lid in the oven and heat the pot for 30 min. Meanwhile, pour dough onto a heavily floured surface and shape into a ball (lightly, don't handle too much). Cover with plastic wrap and let sit while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to overn for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.
Thursday, March 28, 2019
Spicy Chicken Tortilla Chip Casserole
Spicy Chicken Tortilla Chip Casserole
slightly adapted from Food Network, serves 6-8
Ingredients:
2 T. unsalted butter
1 bunch scallions, chopped
2 cloves garlic, chopped
2 T. flour
1 t. cumin
1/2 t. dried oregano
1/4 t. cayenne pepper, slightly heaped
1 1/2 c. low-sodium chicken broth
1 c. heavy cream
1 1/2 c. salsa verde
3 c. cubed rotisserie chicken, skin removed
1 15 oz. can white beans, drained and rinsed
1 c. fresh cilantro, plus more for topping
1 8 oz. bag tortilla chips, coarsely crushed (about 4 cups)
2 c. shredded cheddar cheese
Directions:
Preheat oven to 400 degrees. Melt butter in a large skillet over medium heat. Add the scallions and garlic and cook until softened, about 2 minutes. Sprinkle in the flour and spices and stir until coated. Add chicken broth and heavy cream and bring to a simmer. Cook until slightly thickened, about 2 minutes. Stir in the salsa and remove from heat. Stir in chicken, white beans and 1 c. cilantro.
Spray a 3-qt. baking dish with non-stick spray. Spread 1/3 of the crushed tortilla chips in the bottom. Top with half the chicken mixture. Spread another layer of tortilla chips on top and sprinkle with half of the cheese. Top with the remaining chicken mixture, tortilla chips and cheese. Cover with foil and bake 30 min. Uncover and bake until lightly browned and bubbling, about 10 min. Top with more cilantro.
slightly adapted from Food Network, serves 6-8
Ingredients:
2 T. unsalted butter
1 bunch scallions, chopped
2 cloves garlic, chopped
2 T. flour
1 t. cumin
1/2 t. dried oregano
1/4 t. cayenne pepper, slightly heaped
1 1/2 c. low-sodium chicken broth
1 c. heavy cream
1 1/2 c. salsa verde
3 c. cubed rotisserie chicken, skin removed
1 15 oz. can white beans, drained and rinsed
1 c. fresh cilantro, plus more for topping
1 8 oz. bag tortilla chips, coarsely crushed (about 4 cups)
2 c. shredded cheddar cheese
Directions:
Preheat oven to 400 degrees. Melt butter in a large skillet over medium heat. Add the scallions and garlic and cook until softened, about 2 minutes. Sprinkle in the flour and spices and stir until coated. Add chicken broth and heavy cream and bring to a simmer. Cook until slightly thickened, about 2 minutes. Stir in the salsa and remove from heat. Stir in chicken, white beans and 1 c. cilantro.
Spray a 3-qt. baking dish with non-stick spray. Spread 1/3 of the crushed tortilla chips in the bottom. Top with half the chicken mixture. Spread another layer of tortilla chips on top and sprinkle with half of the cheese. Top with the remaining chicken mixture, tortilla chips and cheese. Cover with foil and bake 30 min. Uncover and bake until lightly browned and bubbling, about 10 min. Top with more cilantro.
Subscribe to:
Posts (Atom)