the best, easiest focaccia bread

 

My sister-in-law made this focaccia bread and it was seriously the best bread I've ever eaten so I asked for the recipe.  I took mine out of the oven 2 minutes early but I should have taken it out a couple minutes earlier.  Still, it was excellent!  The friends I had for lunch asked for the recipe.

the best, easiest focaccia bread (Alexandra Cooks)

4 cups all-purpose flour or bread flour (see website for details)

2 to 3 teaspoons kosher salt

2 teaspoon instant yeast

2 cups lukewarm water

butter for greasing

4 tablespoons olive oil, divided

flaky sea salt

1 to 2 teaspoons whole rosemary leaves, optional

Make the dough:  In a large bowl, whisk together the flour, salt and yeast.  Add the water.  Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.  Cover the bowl and let rest for 30 minutes, then stretch and fold the dough in all directions (using a wet hand, grab on the edge of the dough and pull it up and towards the center.  Repeat this stretching and folding process 8 to 10 times, moving your hand around the edge of the dough with every set of stretches and folds).  The dough will transform from being sticky and shaggy to smooth and cohesive.

Rub the surface of the dough lightly with olive oil.  Cover the bowl with a lid (ideally) or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as 3 days.

Line a 9x13 pan with parchment paper or grease with butter .

Pour 2 tablespoons of oil into the center of the pan.  Deflate the dough.  Place the dough in the center of the 9x13 pan and roll in the oil.  Let the dough ball rest for 3-4 hours.  No need to cover the dough.

Set a rack in the middle of the oven and preheat it to 425.  

Pour 2 tablespoons oil over the dough that has now spread out across the pan.

Use your fingers to press down into the dough to create deep dimples.  Sprinkle with flaky sea salt and rosemary (if using).

Transfer the pan to the oven and bake for 20-25 minutes until the underside is crisp and golden.  Remove the pan from the oven and transfer the bread to a cooling rack.  Let it cool for 10 minutes before cutting.

To store:  When it has completely cooled, transfer it to an airtight bag or vessel and store it at room temperature for up to 3 days.  Otherwise, freeze it for up to 3 months.  Always reheat it in the oven: 350 degrees for 15 minutes.

peruvian chicken with creamy green sauce

 

I love bowls and I'm a sauce girl so I give this a Hall of Fame.   This chicken marinade is SO good and versatile.  This sauce is really great (be sure to add enough salt) but the chicken would do well with a tzatziki sauce too.  Mmm.

peruvian chicken with creamy green sauce (half baked harvest)

6-8 chicken thighs

1 tablespoon olive oil

6 cloves garlic

1 jalapeno, seeded and chopped

1 tablespoon ground cumin

1 tablespoon smoked paprika

1 teaspoon each salt and pepper

1/4 cup chopped cilantro and parsley

1 mango, chopped (I didn't have a mango so I used vine-ripened cherry tomatoes)

1 avocado, chopped

creamy green herb sauce

1/2 cup mayo (I used light)

1/2 cup plain Greek yogurt

1/2 cup fresh cilantro

1/4 cup fresh parsley

2 jalapenos, seeded

2 cloves grlic

3 tablespoons fresh lime juice

1/4 teaspoon toasted sesame oil

Preheat oven to 425 degrees.

In a casserole dish, toss together the chicken, olive oil, garlic, jalapeno, smoked paprika, cumin, cilantro, and parsley- season with salt and pepper.  If time allows, marinate 1 hour or overnight in the fridge.

Bake for 25-30 minutes, until the chicken is cooked through and begins to crisp.

To make the sauce, combine all the ingredients in a food processor or blender.  Season to taste with salt.

Serve the chicken over bowls of rice with creamy sauce, mango and avocado chunks.

simple coconut chicken and zucchini curry

 

This curry is great!  It packs a punch as I anticipated because off all the spices.  It's even better as leftovers.

simple coconut chicken and zucchini curry (adapted from Half Baked Harvest)

6 tablespoons salted butter (I used 1 tablespoon)

1 1/2 pounds chicken thighs, cubed

1 yellow onion, chopped

2 teaspoons sweet paprika

2 teaspoons smoked paprika

2 teaspoons ground turmeric

2 tablespoons curry powder

salt and black pepper

2 small zucchini, diced medium size

1 (14 ounce) can light coconut milk

2 teaspoons honey (I used pure maple syrup)

1/4 teaspoon cayenne pepper

cooked fresh rice

toppings: cilantro, thai basil, toasted cashews and lime wedges for serving

Melt 1 tablespoon of butter in a Dutch oven over medium heat. 

Add the onion, chicken, sweet paprika, smoked paprika, turmeric and curry powder.  Season with salt and pepper.  Toss to combine and cook until the chicken is browned, about 5 minutes.

Add the zucchini, then pour in the coconut milk.  Partially cover and simmer until the chicken is cooked through and the sauce has thickened slightly, 8 to 10 minutes.  Stir in the remaining 1 tablespoon curry powder, honey and the cayenne.

Serve over rice with toppings as desired.

Thai Peanut Chicken Ramen

 

Hall of Fame! Pardon the photo- I didn't put the ramen in my bowl and I didn't fuss with the toppings.  Even still, it was SOOOOO good!  The flavor!!

Thai Peanut Chicken Ramen (adapted from Half Baked Harvest)

4 cups chicken broth

1 (14 ounce) can coconut milk (I used light coconut milk)

1/4 cup soy sauce

2 tablespoons fish sauce (I used 1 tablespoon)

1/3 cup creamy peanut butter

1/4 cup Thai red curry paste

3/4 pound boneless, skinless chicken breast

8 ounces cremini mushrooms, sliced

1/2 red bell pepper, chopped

1 inch fresh ginger, grated

1 clove garlic, minced

2-4 squares ramen noodles

juice of 1 lime

3 cups fresh baby spinach (I used angel hair cabbage)

1/3 cup fresh basil or cilantro, roughly chopped, plus more for serving

chopped peanuts and toasted sesame seeds for serving

In a large soup pot, combine the broth, coconut milk, soy sauce, fish sauce, peanut butter and curry paste.  Add the chicken, mushrooms, red pepper, ginger and garlic.  Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 15 minutes or until the chicken is cooked through and shreds easily.

Once done, shred the chicken.

Bring the soup to a boil over high heat.  Stir in the noodles, lime juice, spinach, and cilantro.  Let sit 5 minutes or until the noodles are soft.

Ladle the soup into bowls and top with peanuts and toasted sesame oil.

NOTE:  Store the soup and noodles separately then add the noodles just before serving.  If the noodles sit in the soup, they will soak up the broth and become mushy.

I simply didn't add the noodles to the soup, I boiled them separately and we added them to the soup individually.

crockpot spicy queso ground chicken chili

 

I substituted ground chicken for the ground beef and really, really enjoyed this chili.  I added a sprinkling of cheese, dollop of sour cream and dash of hot sauce after the photo was taken- I wish I'd done that before because it looked even better!  

crockpot spicy queso ground chicken chili (adapted from half baked harvest)

2 pounds ground chicken

2 yellow onions, chopped

2 poblano peppers, seeded and chopped

2 tablespoons chili powder

1 tablespoon garlic powder

1 tablespoon smoked paprika

2 teaspoons ground cumin

1/2 teaspoon cayenne pepper

1 (28 ounce) can crushed fire roasted tomatoes

1 (8 ounce) can tomato paste (I just realized I forgot this!  I'll just make it again!)

1 (4 ounce) can diced green chilies (I used medium hot)

1/3 cup hot sauce (I omitted so we could add our own as we like it)

2 bay leaves

salt

2-3 cups chicken broth

6 ounces cream cheese, at room temperature

2 cups shredded cheddar cheese

1 can mixed chili beans

1/2 cup chopped fresh cilantro

1/4 cup chopped green onions

avocado and light sour cream for serving

In a large dutch oven set over medium heat, brown the meat all over, breaking up the meat until cooked through.  Transfer the meat to the bowl of your crockpot.

Add the onions, poblanos, chili powder, garlic powder, paprika, cumin, and cayenne.  Mix in the tomatoes, tomato paste, hot sauce and diced chilies.  Pour in 2 cups broth.  Add the bay leaves, season with salt.  Stir to combine.  Cover and cook on low for 6-8 hours or high for 4-5 hours.

Towards the end of cooking, stir in the cream cheese, cheddar cheese and beans.  Cook until the cheese melts, about 5 minutes.

Ladle the chili into bowls.  Top as desired.

best anytime baked chicken meatballs

 

I'm so glad to finally post this recipe because I've had to search for it every time.  It's my new favorite meatball recipe.  I love it so much!  We had them with different dipping sauces for Conference weekend...and fresh homemade sourdough bread and a delicious salad...

best anytime baked chicken meatballs (pinch of yum)

1 pound ground chicken

1 egg

1/2 cup panko breadcrumbs

1/2 cup grated Parmesan

2 tablespoons olive oil (I use 1 tablespoon)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

black pepper to taste

Preheat oven to 400 degrees.  Line a baking sheet with foil and a little cooking spray.

Mix all the ingredients together in a mixing bowl.  Roll the mixture into about 30 small balls. 

(I used a 1 1/2 tablespoon cookie scoop)

 Place on baking sheet.

Bake for 25-30 minutes.

maple cookies

 

I made these cookies to go with an assortment of fall cookies to deliver to LOTS of neighbor friends.  Don't they look amazing?

maple cookies (i heart nap time)

3/4 cup butter softened (1 1/2 sticks, divided)

1 cup brown sugar

1/4 cup pure maple syrup

1 egg

1 teaspoon vanilla extract

1 teaspoon maple extract

2 1/3 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

3/4 teaspoon salt

1/2 cup finely chopped pecans, optional

maple glaze

3 tablespoons salted butter

1/3 cup pure maple syrup

3/4 cup powdered sugar

pinch salt

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.

Brown 1 stick of butter:  Melt 1 stick of the butter in a pan over medium-heat.  Cook for about 3-5 minutes, swirling the pan every so often.  Allow the butter to brown (when it turns an amber golden color and has a nutty aroma, it's done).  Remove from the heat and then pour into a bowl and chill for 5 minutes.

In a large bowl, combine the remaining 1/2 stick softened butter, 1 cup brown sugar and 1/4 cup maple syrup.  Mix for one minute, until smooth and creamy.  Add in the melted brown butter and stir until combined.  Mix in the egg, 1 teaspoon vanilla, and 1 teaspoon maple extract.

Add the 2 1/3 cups flour, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, and 3/4 teaspoon salt.  Fold in the optional 1/2 cup of pecans.

Use a medium sized cookie scoop, or roll the dough into rounded 2 tablespoon sized balls and place 3 inches apart on the prepared baking sheet.

Bake 9-10 minutes.  Let the cookies cool on the baking sheet.

Meanwhile, in a small pot over medium heat, melt the 3 tablespoons butter and 1/3 cup maple syrup.  Remove from heat and whisk in 3/4 cup powdered sugar and a pinch of salt.  Drizzle over warm cookies and allow to set.