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.