Master Rotation List

 

1. Zuri

2. Maria

3. LaVon

4. Lori

5. Gina

6. Natalie

7. Aimee

8. Rachel

No Knead Dutch Oven Bread

This is a super easy bread recipe that requires little to no effort.  That's why I make it.  😆 You don't even need a dutch oven for baking it; in fact I have better luck when I use a corning ware baking dish.  As long as you're using a baking dish with a lid, you're good to go.  Also, because the pan is so hot when you add the dough, you don't need to grease the pan.  Finally, if you google "no knead bread" there are several variations to be found.

Ingredients

3 cups flour

1 3/4 tsp salt

1/2 tsp active dry yeast

1 1/2 cups water, room temperature

Instructions

In a big bowl mix the flour, salt and yeast together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated.

Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours.

Place your pot in the oven and preheat oven to 450 F degrees. Yes, you want the pot to be HOT when you add the dough.

Remove the pot from the oven and remove the lid from it.

While the oven is preheating, flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven.

Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown.

Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.

Chicken Enchilada Soup (Chili's Copycat Recipe)

Ingredients

1 tbsp olive or vegetable oil
1 lb chicken breast fillets cut into cubes
1/2 cup diced onion
1 clove minced garlic (or more)
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta cut into cubes
1 tsp salt
1 tsp chili powder
1/2 teaspoon cumin

Instructions

Add 1 tbsp of oil to a large pot over medium heat.  Add cubed chicken to pot and brown for 4-5 minutes.  Set chicken aside.

Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.  Add chicken broth.

Combine masa carina with 2 cups of water in a medium bowl and whisk until blended.  Add masa mixture to pot with onions, garlic and broth.

Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

Add the chicken back to the pot.  Reduce heat and simmer soup for 20-30 minutes or until thick.

Garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

Baked Horseradish Carrots

Click here to go to the link for the recipe that Aimee used.  It is on the Fountain Avenue Kitchen website. :)

Peppermint Pie (Paula Deen)

8 oz soft type peppermint candy (Bob's peppermints at Walmart or Sees)
1/2 cup plus 1 1/2 cups heavy cream
1/4 cup cold water
1 envelope Knox gelatin
1 chocolate cookie pie crust (or a regular pie crust will work too)

Directions:  Soften gelatin in water, set aside.  Put candies in a ziplock bag and crush up using a mallet or rolling pin.  Get them broken up into as small of pieces as you can.  Add broken candy and 1/2 cup heavy cream into a small saucepan and cook over low heat until candy melts.  This takes some time but don't increase the heat!  Low temperature is very important.  Once all the candy is melted, add gelatin and mix well.  Let cool.  Whip 1 1/2 cups heavy cream until stiff and soft peaks form.  Fold the cooled candy mixture into the whipped cream.  Pour into crust and refrigerate until ready to serve.

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December 2015 Rotation

Chunky Guacamole

Makes 2 1/2 to 3 cups

To minimize the risk of discoloration, prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut.

INGREDIENTS

3 medium avocados, ripe, (preferably Hass)

2 tablespoons minced onion

1 medium clove garlic, minced

1 small jalapeño chile, minced (1 to 1 1/2 teaspoons)

1/4 cup minced fresh cilantro leaves

1/4 teaspoon table salt

1/2 teaspoon ground cumin (optional)

2 tablespoons lime juice

INSTRUCTIONS

1. 1. Mince onion, garlic, and jalapeno and place into a medium bowl.

   2. Halve one avocado, remove pit, and scoop flesh into the bowl. Mash flesh lightly with onion, garlic, jalapeño, cilantro, salt, and cumin (if using) with tines of a fork until just combined.
   3. Halve and pit remaining two avocados, and prepare cutting into chunks.  Leaving the avocado in the shell, I make several thing slices running a knife longwise down the avocado being careful not to slice through the shell.  Then make several slices going the opposite direction, forming small cubes. Gently scoop out avocado into bowl with mashed avocado mixture.
   4. Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to one day. Return guacamole to room temperature, removing plastic wrap at the last moment, before serving.  This keeps the avocados from turning brown.)

Sept 2015 Rotation

Boston Cream Poke Cake

Ingredients
1 box Yellow Cake Mix (plus box ingredients)
2 small boxes (3.4 oz) Instant Vanilla Pudding Mix
4 cup Milk
1 container Chocolate Frosting

Instructions
Prepare cake in 13x9" pan according to box directions.
Use spoon handle to poke holes evenly across cake.
Combine milk and pudding mix and whisk until well blended.
Pour pudding over cake making sure it gets down into holes.
Refrigerate cake for several hours to allow pudding to settle and set up.

Open frosting container and remove foil seal.
Microwave for 15 seconds and stir. Repeat this until frosting is pourable.
Pour over pudding layer and spread with spatula to cover completely.

**I made my chocolate topping with chocolate chips and heavy cream.**
Refrigerate for at least several more hours.



Recipe from:
http://cincyshopper.com/boston-cream-poke-cake/