no kneed bread

• 3 cups all purpose flour
• 2 teaspoons kosher salt
• 1/4 teaspoon instant yeast
• 1 1/2 cup luke warm water

Instructions

1. In a medium large bowl, mix the flour, salt, and yeast together. Pour the water over the flour mixture and mix with a spoon until the flour is absorbed and the mixture resembles wet sticky dough. Cover the bowl with either plastic wrap, foil, or a clean, wet, kitchen towel. Place thw bowl in a warm place.
2. Allow the dough to rest overnight.
3. Cut a piece of parchment paper slightly smaller than the base of the pot. Place the parchment paper inside the pot.
4. Sprinkle just enough flour on the dough to be able to scoop the dough out with your hand without being too sticky. Place the loosely form dough ball in the center of the pot, on top of the parchment paper. Place a oven-safe lid on top of the pot and place it in the cold oven.
5. Turn the oven on to 450 degrees F and set a kitchen timer for 30 minutes.
6. After 30 minutes, carefully remove the lid from the pot and bake for an additional 30 minutes. Remove the pot from the oven and carefully remove loaf from the pot.
7. Allow the bread to rest for 5 minutes before cutting into slices.

goat cheese and bacon chicken

• 4 ounces goat cheese, softened
• 1 slice bacon, cooked & crumbled
• 4 (6-oz) skinless, boneless, chicken breast halves
• salt & freshly ground black pepper
• 1 tablespoon canola oil
• 1 tbs basil finely chopped

Preheat oven to 350 degrees F. Combine basil, cheese, and bacon in a small bowl. Cut a 1-inch-wide slit into the thick end of each chicken breast, and carefully cut down to center of chicken to form a pocket. Divide cheese mixture evenly among pockets. Secure with wooden picks. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat a large ovenproof skillet over medium-high heat. Add the oil. Add chicken to pan; saute 4 minutes. Turn chicken over and place skillet in oven and bake for 12 minutes; let stand 5 minutes before serving.

baked pasta fredo

8 oz. penne or bowtie pasta

1 recipe sauce (recipe below)

2 chicken breasts, cooked and chopped

6 oz. crumbled bacon

1 14-oz. jar marinated artichoke hearts, drained and chopped

1/2 c. chopped green onions (about 1 decent-sized bunch)

1 c. shredded mozzarella cheese, divided

Salt and pepper, to taste

Preheat oven to 350.

Cook pasta just short of al dente--will continue to cook in the oven.

While pasta is cooking, prepare the sauce sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

Transfer mixture to an 8×8″ baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

Sauce Recipe:

Ingredients:
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Instructions:

Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using.

rainbow sprinkles cookies

Ingredients:

For the cookies:

2 1/4 cups all-purpose flour

2 1/4 tsp. baking powder

3/8 tsp. salt

1 1/2 butter, at room temperature

3/4 cups sugar

1 large eggs and 1 large egg yolk

2 tsp. vanilla extract

1 bottle of rainbow sprinkles

Directions:

To make the cookies, preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In a medium bowl combine the flour, baking powder and salt, and whisk together to blend.  In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed.  Cover and chill the dough for 1 hour.

When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball.  Roll the ball in thr rainbow sprinkles until covered.  Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart.  Bake about 10-12 minutes or just until set.  (Do not overbake!  The edges should be no more than very lightly browned if at all.)  Let cool on the baking sheet for several minutes.  Transfer to a wire rack to cool completely.

valentines' day french toast

1 chocolate marble loaf sliced into 3/4-1" slices (recipe to follow)
1 cup of strawberries sliced
1/2 cup raspberries 
1/4 cup pistachios (optional)
juice of 1/2 an orange
zest of 1 orange
3 large eggs
1/2 tsp cinnamon
1/2 cup heavy cream
1/2 cup plus 2 tbs granulated sugar, divided
1/2 tsp vanilla extract
pinch of salt
sweetened whipped cream (optional)
pinch of salt


Chocolate Marbled Loaf

4 ounces semisweet or bittersweet chocolate, chopped

1/2 cup milk, divided

1 1/2 cups flour

2 tsp baking powder

1/4 tsp salt

1/4 cup sour cream or plain yogurt

1/2 cup butter , room temperature

3/4 cup plus 2 tbs granulated white sugar

2 large egg

1 tsp pure vanilla extract

Preheat the oven to 325 degrees F.  Butter and lightly flour a 9 by 5 x 3" loaf pan. Line the bottom of the pan with parchment paper.

Melt thechocolate, along with 1/4 cup of the milk

In a separate bowl, whisk the flour with the baking powder and salt.

In a small bowl whisk the sour cream with the remaining 1/4 cup milk and the vanilla extract.

In your electric mixer beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until well combined. Scrape down the sides of the bowl as needed.With the mixer on low speed, alternately add the flour mixture and sour cream/milk mixture, in three additions, beginning and ending with the flour. Spoon half of the batter into a separate bowl. Add the melted chocolate mixture to one half of the batter and fold in.

With two spoons, place spoonfuls of the two mixtures into the prepared loaf pan alternately (chocolate, white, chocolate, etc.). Run a wooden skewer or knife through the two batters to achieve a marbled effect. (Don't over mix or you won't have that wonderful marble affect.)Bake in preheated oven for about 50 -55 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and place on a wire rack to cool for 10 minutes before removing from pan. Cool completely.

for the french toast assembly:

Mix the batter: eggs, sugar, cream, cinnamon, vanilla and orange zest until well combined.

In a small bowl toss the fruit with the orange juice and 2 tbs sugar, let sit at room temperature until ready to serve.

Dip the slices of bread in the batter, covering both sides.  Cook on a skillet or large non-stick pan over medium heat until crisp.  

Top slices of french toast with the fruit, sprinkle with pistachios if desired and top with whipped cream.