Homemade French bread & Chocolate Chip Cookies
Hi all, yes I’m still alive. Been recovering from a little heart problem but all is fine now. To get back into the cooking grind, how about we start with a couple of guest posts from my Grand-kids. They are from Idaho so don’t expect any hot southwestern tastes from them. LOL
Dawn’s French bread
I hope you enjoy my bread.
1 c. warm water
1 pkg. yeast (2 and ¼ tsp.)
1 Tbs. Sugar
Get a large bowl & pour water into it. Sprinkle yeast & sugar into the bowl and mix. Let sit until it bubbles then add;
2tbs. of oil (olive oil preferred)
1 tsp. salt
Approx. 3 cups flour
Stir 1 c. of flour in yeast mixture, mix well with hands and add 1 more c. of flour and mix well, add another c. of flour and mix until the flour is mixed in. Sprinkle some flour on the counter or on the table and knead, when you are done kneading make sure the dough is shiny, feels soft, and is no longer sticky.
Put dough in a large bowl. I heat up the oven to 1oo degrees and put the dough into the oven for 15 minutes & when 15 minutes is over make sure the dough is double the size it was before you put it in the oven. Take out of the oven and knead it to squish all of the air out and make into a loaf shape and put on a cookie sheet with parchment paper and heat oven to 375 degrees and bake for 25 min. And right before you put the dough in the oven ,dress the dough with beaten egg whites and cut diagonally just deep not enough not to let any air out and dress with more egg white and if you want put some sesame seeds on it and put in the oven and let it cook for 25 min. and…
DIG IN!
Simon’s Chocolate Chip Cookies
Have fun and enjoy the cookies.
2¼ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup soft butter
¾ cup sugar
¾ cup brown sugar
1 teaspoon vanilla
2 eggs
12oz chocolate chips
1 cup nuts (optional)
Preheat oven to 375. Combine flour, baking soda, and salt, set aside. Cream butter, sugars and vanilla. Add eggs. Gradually add flour mixture. Mix well. Stir in chocolate chips and/or nuts. Drop by teaspoons onto ungreased cookie sheets.
Bake 8 to 10 minutes at 375.
Green Hushpuppies
First off I would to apologize for being gone so long. Been under the weather for too long. I guess time flies when you’re miserable as well as when you’re having fun. Almost back to normal now, what ever that means.
How about a southern favorite with a southwest twist? I’m talking about Green Hushpuppies. Now I have to tell the truth here, the first time I heard of these, they didn’t sound all that good. But one taste changes your mind. So let’s get going…
- 2 cups of corn meal
- 1 teaspoon of salt
- 2 teaspoons of baking powder
- 1 small onion – finely minced (if you like em, if not leave them out)
- 1 cup of milk
- 1 egg – well beaten
- 1 can of chopped green chili (you already know I prefer the fresh ones)
- 2 tablespoons of melted shortening
- enough oil for frying
Blend all the dry ingredients together. Mix together the milk, beaten egg, onion, chili and shortening. Add the dry ingredients; you should have a thick batter.
Drop the batter by teaspoons full into hot oil. Cook until golden brown. Drain on paper towels.
Serve these warm with whatever main dish you may be having. Enjoy!
If you ain’t sweatin, it ain’t chili
Chuckwagon 505
PS. Make some extra because I have found out they are great dipped in Blue Cheese Dressing for a late night snack. I know I’m sort of strange, but trust me; they really are tasty that way.
Green Chili & Corn Soup
Ok, I realize this is not the time of year for soup. Well I guess some of you do live where it’s getting cold now. So whether you are cold or hot, this soup hits the spot…
- ½ lb of bacon – diced
- 2 cups of frozen corn (thawed) or 1 can of cream corn
- 1 large potato – cubed
- ½ an onion – diced
- 1 can of chopped green chili or 4-5 fresh seeded and chopped
- 1 can of cream of mushroom soup
- ¾ cup of water
- 3 cups of light cream or milk
- salt to taste
Cook the bacon. Remove from the skillet and drain on paper towels. Remove half of the drippings. Add the onion and cook until translucent. Add the potato and water and cook until tender but not mushy.
Process the frozen corn in a food processor or blender until broken up but not a puree. Add to the potato mixture along with the mushroom soup, green chili, the cream and salt.
Simmer on low for 10 – 15 minutes. Adjust salt if necessary.
Garnish each bowl with the bacon bits. This soup goes great with corn bread or just tortilla chips on the side.
Enjoy!
If you ain’t sweatin, it ain’t chili,
Chuckwagon 505
New Mexico Chefs Salad
I’m in the mood for a salad today. We call this a New Mexico Chef Salad. I don’t know why, I guess because it has a lot of ingredients, we’re in New Mexico and it taste awesome…
- 1 lb of ground beef or pork. (I like to shred leftover pork roast to use in this. Taste better in my opinion.)
- 1 16oz can of pinto beans or black beans – drained and rinsed.
- 1 16oz can of whole kernel corn – drained
- 1 can chopped green chilies (fresh are better if you have them)
- 1 cup of sliced black olives (reserve a little for garnish)
- 1 cup of your favorite cheese – grated
- 2 cups of crushed tortilla chips
- 1 head of lettuce – shredded
- 1 cucumber – peeled and diced
- 3 tomatoes – diced
- 2 avocados – 1 diced the other sliced for garnish
- 1 onion – diced (optional)
- Dressing of choice (I like to get a container of Green Chili dip, add just a little lime juice to loosen it up a bit, and pour it on. But that’s just me.)
Brown the ground meat. Drain off the fat. Add the beans and chilies. Add salt to taste. Cook for about 10 minutes. Set aside to cool.
Combine all the vegetables in a large bowl. Lightly toss the avocado, cheese, olives and chips into the lettuce mixture. Add the meat and beans. Mix lightly again.
Garnish with sliced avocado, some of the sliced black olives and sliced tomatoes. Place some tortilla chips around the edge so it looks pretty. Chow down and enjoy!
If you ain’t sweatin it ain’t chili,
Chuckwagon 505
Chimichangas
One of the reasons I got into cooking was I like to know what I’m putting into my body. Store bought frozen and even some restaurant Chimichangas have ingredients you really shouldn’t be ingesting. We have sort of combined different recipes we have come across and came up with this one. I think you’re going to like these…
- 1 stewing chicken
- ½ cup of cream of chicken soup
- ½ cup of sour cream
- 1 can of chopped green chili or ½ cup chopped fresh chili
- ½ teaspoon of garlic powder
- ¼ teaspoon of cumin
- salt and pepper to taste
- 12 flour tortillas
- oil for frying
- 1 28oz can of enchilada sauce – your choice green or red
For the garnish
Chopped tomatoes sour cream chopped lettuce grated cheese guacamole or diced avocado
Boil the chicken until it’s falling off the bone. Drain-reserving the broth. Freeze it for future use. Remove the skin from the chicken then de-bone and shred it. Add the soup, sour cream, chilies, garlic, cumin, salt and pepper. Taste for any adjustments needed in the spices.
Heat a couple of inches of oil in a deep skillet until a cube of bread browns in 40 to 60 seconds.
Warm one tortilla at a time on a hot griddle. Place ¼ to ½ cup (depending on the size of your tortillas) chicken mixture across the middle of the tortilla. Fold the sides in, then roll and secure with a toothpick. Fry on all sides until golden brown. Place on a dish in a warm oven until all your chimichangas are rolled fried and ready to serve.
Garnish as desired. I like to serve these with Spanish rice and refried beans. Enjoy!
If you ain’t sweatin, it ain’t chili,
Chuckwagon 505
