Cast Iron Artisan Bread

This bread could not be easier. I saw this recipe so many times on Pinterest and other venues and decided it was time for me to purchase a dutch oven. I got mine on amazon for $35. It works great! I am so glad that I got a dutch oven and gave this recipe a try. It is a staple in our home. So much better than the store bought stuff (and I do love the store bought stuff). It takes a lot of time to make but practically no effort. For almost the entire time, you do NOTHING! I will also note, I have made this bread with a significantly less rising time (about 6 hours the first time) and it is still just as good. Not as "hole-y" but tasty nonetheless. So if you don't have a ton of time, still give this a try. Even if you have enough time, try it both ways so you can see how great it is no matter what. Seriously, you really can't screw this recipe up.

Adapted from: Frugal Living

Ingredients
6 cups bread flour (recommended) or all-purpose flour, plus more for work surface
1/2 teaspoon instant or active-dry yeast
2 1/2 teaspoons salt
2 2/3 cup cool water

Directions
1. In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky (remember, wet dough leads to moist bread). Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When the surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
2. Lightly flour your hands and a work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.
3. Generously dust a cotton towel with enough flour or cornmeal to prevent the dough from sticking to the towel as it rises; place dough seam side down on the towel (I usually place it on a flour dusted piece of parchment paper and then place the parchment paper on the towel to ensure that it does not stick) and let rise for about 2 more hours, until it has doubled in size.
4. After about 1 1/2 hours, preheat oven to 425 degrees. Place 6-8 quart heavy covered pot, such as a cast-iron dutch oven, in the oven as it heats up. When the dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; flip the dough over into pot, seam side up. Shake ban once or twice if dough looks unevenly distributed; it will straighten out as it bakes (don't worry if it looks "ugly" or weirdly shaped. some of my weirdest looking dough balls, end up to be the most gorgeous loafs of bread).
5. Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep chestnut brown. The internal temperature of the bread should be around 200 degrees. You can check with a meat thermometer, if desired.
6. Remove the bread from the pot and let it cool completely on a wire rack before slicing.

Baked Fajitas

This was DELIC! It makes the BEST taco salad. I actually liked it on a salad better than in a fajita but either is GREAT! You could also place everything in a bag and freeze it to use for a later date.

Ingredients
1 pound boneless, skinless chicken breasts, but into strips
1 (15 oz) can diced tomatoes
1 (4 oz) can diced green chilies
1 medium onion, chopped
1 large green bell pepper, chopped (or a mixture of red and green peppers)
2 tablespoons vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
Tortillas, sour cream, cheese, etc... (optional for garnish)

Directions
1. Preheat the oven to 400 degrees. Grease a 9x13 baking dish (yes it can fit into an 8x8 baking dish but it has to be in a 9x13 to evaporate the liquids properly).
2. In a large bowl, mix together chicken, tomatoes, chilies, peppers, and onions.
3. In a small bowl, combine the oil, chili powder, cumin, oregano, and salt.
4. Pour spice mixture over chicken mixtures. Stir to coat.
5. Dump everything into your greased 9x13. Spread evenly.
6. Bake uncovered for 25-30 minutes, or until chicken is cooked through and the vegetables are tender.
7. Serve with warmed tortillas and other desired toppings.

Slow Cooker Brussel Sprouts

I know I have been so spouratic with my posting lately. I am going on a two week vacation and will have few or no posts until the beginning of April. Once I get back, I should be much more reliable with my MWF posts again.


I LOVE brussel sprouts, but my husband HATES them. Since he is gone, I figured that I would try this recipe out. I thought it was fantastic. It reminded me of artichoke hearts. Who doesn't love those? And it has hardly any calories, which allowed me to eat a few extra cookies tonight :).


Ingredients

1 pound brussels sprouts

3 tablespoons butter

1 tablespoon Dijon mustard (ooh la la, fancy)

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup water

Directions

1. Use a 2-quart slow cooker. Wash and trim the ends off of each Brussels sprout, and cut in half. Toss into the cooker. 

2. Add butter, mustard, salt, pepper, and water. Cover and cook on low for 4 to 5 hours, or on high for 2 to 3. 

3. Stir well to distribute the sauce before serving. The sprouts on the edge get brown and bit crispy on the outer edge. This is a good, and not something to worry about!

Note: If you do not have Dijon Mustard, here is the recipe that I use (seriously who can eat the entire bottle of Dijon Mustard before its expired ... don't waste your money again).

Dijon Mustard

Ingredients

1 tablespoon dry mustard

1 teaspoon water

1 teaspoon white wine vinegar -- (or 1/2 white wine, 1/2 white vinegar

1 tablespoon mayonnaise

pinch sugar

Directions

1. Mix all ingredients.

Yield: 2 tablespoons

Potato Salad

It has been rather warm where I live and so I decided that it was time to make my first batch of potato salad this year. Nothing compares to a good helping of homemade potato salad. Because of its ease, anyone can make it, and I bet you already have most of the ingredients at your house. Make a little bit extra because it is even better the second day!

Ingredients
4 cups potatoes, cooked and cubed
1 cup celery, diced
1/2 cup onion, diced
6 eggs, boiled and cut
1 cup mayonnaise
1 - 2 tablespoons white vinegar or pickle juice
1 teaspoon sugar
Salt and pepper to taste
Mustard to taste
Paprika to taste, if desired

Directions
1. Combine the mayonnaise, white vinegar or pickle juice, sugar, salt, pepper, mustard, and paprika (if desired). Set aside.
2. Combine the potatoes, celery, onion, and hard boiled eggs.
3. Add the sauce to the potato mixture.

Summer Spaghetti Salad

This salad is perfect with a weekend BBQ. Quick, delicious, and sure to please. For convenience this salad tastes great when made the night before and refrigerated over night.

Ingredients
1 package (16 ounces) thin spaghetti, halved
3 medium tomatoes, diced
3 small zucchini, diced
1 large cucumber, halved, seeded and diced
1 medium green pepper, diced
1 medium sweet red pepper, diced
1 bottle (8 ounces) Italian salad dressing
2 tablespoons grated parmesan cheese
1-1/2 teaspoons sesame seeds
1-1/2 teaspoons poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon garlic powder

Directions
1.Cook spaghetti according to package directions; drain and rinse in cold water.
2.Place spaghetti in a large bowl; add tomatoes, zucchini, cucumber and peppers.
3.Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.