French Bread is for Wimps Like Me

So easy, even a caveman can do it. I didn't think it would be easy until I tried it. There are a few steps involved, but the end result is worth it. When I pulled it out of the oven I was afraid it was ruined. It seemed extremely tough on the outside. So tough that I thought it was hard all the way through. As soon as I took my bread knife to it, it cracked open with steam oozing out as my knife slid down easily through the fluffy bread. I was pretty proud of myself, I think you will be too.

French Bread Directions

Ingredients:
2 Tbs active dry yeast
2 cups warm water
2 tsp salt
1 tsp sugar
4 1/2-5 cups bread flour
1 tsp cornmeal







In large bowl, dissolve yeast in warm water. Add the salt, sugar & 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface, knead until smooth & elastic about 6-8 min.



Place in a greased bowl, turning once to grease the top. Cover & let rise in warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 12" long loaves.


Place seam side down on a greased baking sheet. Cover & let rise until doubled, about 30 min. Sprinkle with cornmeal. With a sharp knife, make 4 shallow slashes across the top. Bake at 450 for 15-20 min or until golden brown.



I used my french bread to make my favorite sandwich. Spread slice of french bread with pesto, add artichoke hearts from a can, and top with baked rotisserie chicken. I sprinkled with Parmesan cheese and broiled until crispy around the edges. Serve and enjoy!

Is it Summer or Fall?

Silly question perhaps, but here in Arizona there is a good reason for my confusion. Some days it is 90 degrees and sometimes it is 70 degrees (freezing temps in my book). I am stuck in that awkward spot with what to wear. I just want to embrace my sweaters, but will have to layer on the deodorant for sure. I could still just wear t-shirts, but after 10 months of that I am ready to look like I am cold darn it! As you can see I love me some soup, but they taste better when it is cold and necessary.

Yesterday I made Rosemary Chicken Croissant Sandwiches with Potato, bacon and cheese soup. Sounds like they are too standard to be delicious, but I assure you that the rosemary makes all the difference. Plain old potato soup? The secret is a touch of cayenne pepper to give it that extra oomph to take it from plain to pretty darn tasty! It was Summer and Fall together. It was a pretty good combination.

Rosemary Chicken Croissant Sandwiches (Summer)

Ingredients:
3 cups chopped cooked chicken
1/4 cup chopped green onions
1/4 cup light plain yogurt
1/4 cup light mayo
1 tsp rosemary
1 tsp dijon mustard
1/8 tsp salt
1/8 tsp pepper
croissants

Directions:

Mix ingredients & spread on croissants. Serve and Enjoy


Potato and Bacon Soup (Fall)

Ingredients:

6 thick slices bacon (I used turkey bacon)
1/2 cup chopped onion
1/2 cup chopped carrots
1 stalk celery, chopped
4 cups chicken broth
4 cups cubed potatoes
1/8 teaspoon cayenne pepper
1 cup shredded Cheddar cheese
1/2 teaspoon kosher salt
1 1/2 cups cream or milk

Directions

1. Cook bacon until crisp in 3-quart saucepan, remove from pan.
   
2. While bacon is cooking, prepare vegetables. Add to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
3. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
4. Stir in milk or cream. Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once and of course enjoy!

Turkey Sandwich that will WOW your tastebuds!

You can have this turkey sandwich:



Or



You can have my new and improved turkey sandwich. It is fairly easy, but tastes like it wasn't.






I personally will never go back.

Here's how:
First, if it is not Thanksgiving and you do not have left over turkey yet, roast a turkey. Do it the way you love it. There is nothing more inviting in a home then the smell of a delicious turkey cooking in the oven.



While that is cooking prepare the coleslaw and sauce.
For the coleslaw-

1 (l6oz) bag coleslaw mix 1/3 cup sugar
2 TBS. diced onion 1 TBS. white or red wine vinegar
2/3 cup creamy salad dressing ( mayo etc.) 1/4 teas. salt
2 TBS. vegetable or canola oil 1/2 tsp. poppy seeds
1/2 tsp celery seed
Combine all ingredients except coleslaw and onions. Stir so sugar etc. is all blended then add slaw and onions.
Chill at least 2 hrs before serving.

For the sauce you can either buy a bottle of Russian salad dressing, or make your own. Here's how:

1 cup Miracle Whip or mayo salad dressing
2 teaspoons lemon juice
2 teaspoons sweet relish
1/3 cup ketchup
1 1/2 teaspoon sugar
1/4 teaspoon salt
Dash of cayenne

Stir the ingredients until well blended.


Now the fun part-

On your favorite Kaiser roll spread the dressing on each side. Place your sliced turkey pieces on next and follow with a generous amount of coleslaw. Serve and Enjoy! Stay tuned for leftover turkey soup.