jalapeno, cheese & onion foccacia

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This foccacia was a hit!  It made two rounds and all but two slices were eaten.  I'll be making this again very soon.

jalapano, cheese & onion foccacia (adapted from Better Homes & Gardens New Cookbook)
3 1/4 to 3 3/4 cups bread flour or all-purpose flour
1 package active dry yeast or 2 1/4 teaspoons
1 1/4 cups warm water
1 tablespoon olive oil
1 1/2 cups chopped onion
2 cloves garlic
1/2 cup sliced jalapeno rings from the jar (mine were "tame")
2 cups shredded cheddar cheese

In a large mixing bowl combine 1 1/4 cups of the flour and the yeast.  Add the warm water, the 1 tablespoon oil and 1 teaspoon salt to the dry mixture.  Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly (I did this by hand).  Beat on high speed for 3 minutes (I stirred by hand).  Stir in as much of the remaining flour as you can.
Turn dough onto a lightly floured surface.  Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total).  Shape dough into a ball.  Place in a lightly greased bowl; turn once.  Cover and let rise in a warm place til double in size, about 1 hour.
Punch dough down.  Turn onto a floured surface.  Divide in half.  Shape each portion into a ball.  Place on 2 lightly greased baking sheets.  Cover; let rest 10 minutes.
For topping, in a medium skillet cook onion and garlic in the 2 tablespoons oil, covered over low heat 3 to 5 minutes or till onion is translucent, stirring occasionally.  Uncover; cook and stir just till onions begins to brown.  Remove from heat.  If using olives, stir into onion mixture; set aside.
Using your hands, flatten each ball to about 12 inches in diameter.  Make 1/2-inch deep indentations over 2 inches.  Place jalapeno rings onto the dough, spreading them around. Spoon onion mixture on top.  Top with 1 cup of shredded cheddar cheese per foccacia.
Bake in a 375 degree oven 25 minutes or until golden.  Use a pizza cutter to slice.

cilantro and lime refried beans

I had Mexican Bowls on the menu for this evening but I was out of black beans so we went a new route and I loved it!  I made cilantro lime brown rice, shredded chicken with green chiles then made these beans, corn and put out all the other fixings.  It was a slightly different twist on our usual bowls and they were so good!!!  It's fun to mix it up sometimes.

cilantro and lime refried beans (closet cooking)
1 tablespoon olive oil
1 small white onion, diced
1 clove garlic, chopped
1 jalapeno pepper, seeded and minced (I had to use jalapeno slices from a jar)
1 (15 ounce) can Great Northern Beans
salt and pepper
handful of cilantro, chopped
1 lime, juiced

Heat the oil in a pan.  Add the onion and saute until soft.  Add the garlic, cumin and jalapeno and saute until fragrant, 1 minute.  Add the beans (undrained) and salt and pepper.  Simmer until beans begin to break down a bit.  Add the lime juice and cilantro.  Allow cilantro to wilt before serving.

cilantro lime brown rice

I really should make this rice every time we have bowls but I forget!  It's so easy- I make the rice in my rice cooker and pour the sauce on top and stir.  It's so simple but packs a flavor punch!

cilantro lime brown rice
Cook 2 cups of brown rice in a rice cooker by putting 2 cups rice plus 5 cups water in a rice cooker and turn on high.
While the rice is cooking make the sauce to pour over the sauce:
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon salt
1/2 cup chopped fresh cilantro
Combine well and serve.  We love to use this rice when making Mexican Bowls.