Okay, two yummy things!
The first is a recipe I've had for awhile, and it is so good!
Overnight Focaccia Bread
(The reason I don't make it more often is just the same reason I gave to vison in the Hippo Lounge. I forget to start it 8-12 hours ahead of time.)
2-3/4 cups warm (110-115F) water
1 package yeast
2 TBSP olive oil
1 TBSP salt
6 - 7-1/2 c. flour
Olive oil, cornmeal, and coarse salt
Water in a spray bottle
Must be assembled, kneaded, and refrigerated 8-12 hours before baking.
1) Combine water and yeast. Let yeast dissolve. Add 2 TBSP olive oil, 1 TBSP salt, and 6 cups of the flour in a large plastic bowl. Mix. Add as much of the remaining flour as needed to make a dough. (I find that I end up incorporating even more flour in the kneading process.)
2) Divide dough into two equal mounds. Knead each mound for 5 minutes. Like I said, I use more flour in the process as needed to avoid the dough sticking to the mat or to my hands. And 5 minutes by the clock.
3) Now, you can use a baking sheet, but I use 2 glass pie plates. In any case, brush extra olive oil over the bottom of whatever you're using and sprinkle with cornmeal. Place the dough on the baking sheet or in the pie plate and pull gently to fit dough.
4) Cover with plastic wrap and refrigerate.
5) When ready to bake, preheat oven to 475F. (I take the glass plates out for awhile before I plan to bake in order to allow them to warm up.)
6) Dimple dough with fingers. Brush with olive oil and sprinkle with coarse salt.
7) Bake 21 to 27 minutes. Use a spray bottle every 7 minutes to spray the bread with water.
I have also added herbs to the dough before kneading. It says you can add olives and/or caramelized onions prior to baking, too.
This bread is really, really good!
And then I made this today:
http://realmomkitchen.com/225/crock-pot ... illa-soup/
If you want to follow the recipe exactly, that's the link. I'll make the changes I did below.
Crock Pot Chicken Tortilla Soup
1 can black beans, drained
1 can corn, drained
1 can diced tomatoes (14.5 oz size - I didn't have Southwest style, which the recipe recommends.)
1 packet enchilada sauce mix (or if you can’t find this, mild taco seasoning works - I had to make my own, which I would do again anyway.) <-- That ended up being some cumin, chili powder, red pepper flakes, garlic salt, pepper, onion powder, and paprika.
1 1/2 C water
1 can (8 oz)tomato sauce (I used 15 oz.)
1 can ( 10 3/4 oz) cream of chicken soup
2 C milk (I used 1-1/2 c. milk since I used more tomato sauce.)
3-4 boneless chicken breasts
*I would add another can of black beans to this for sure.
In crock pot, mix the enchilada/taco packet together with the water and tomato sauce. (I put my herbs and spices in first and then added the tomato sauce.) Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that. Cook on low 6-8 hours. (I cooked on high for about 4 hours.) Before serving, take out chicken and shred or dice, then put back and stir it all together. (I thickened it a bit with cornstarch.) Serve with sour cream (I used Greek yogurt instead), shredded cheddar cheese, lime, avocado, or tortilla chips. (We just did Greek yogurt and cheese.)