One Hour Bread

Source: The Pampered Chef

Ingredients:

• 6 Cups flour
• 2 Tbs yeast
• 2 Tbs sugar (or cut down to 1 Tbs)
• 1 Tbs salt
• 2 Cups hot water (110 - 120 degrees)
• Optional - Add seasonings (replace flour quantity)

Instructions:

• Combine 4 Cups flour and water with salt, sugar, and yeast.
• Combine in mixer with dough hook for 3 minutes
• Add 2 Cups flour
• Beat for 8 minutes
• Let sit 15 minutes covered with towel
• Place dough in The Pampered Chef Deep Covered Baker and cut slits in top
• Place in a cold oven
• Set oven to 400 degrees
• No peeking!
• Remove DCB after 50 minutes
• Rest bread for 10 minutes uncovered

(Idea: Try 40 minutes, rather than 50)

Cheesy Chicken Chilaquiles

Source: The Pampered Chef
Recipe Link

Tried it: NOT YET

Ingredients:

1 1/2   lb (750 g) boneless, skinless chicken breasts
1   tbsp (15 mL) Southwestern Seasoning Mix
1 3/4   cups (425 mL) salsa verde
1   cup (250 mL) 33% reduced-sodium chicken broth
3/4   cup (175 mL) chopped fresh cilantro
12   cups (3 L) authentic restaurant-style tortilla chips (see Cook's Tips)
2   cups (500 mL) shredded Chihuahua cheese
1   cup (250 mL) crumbled queso fresco (4 oz/125 g)
Sour cream or crema (optional)

Preparation:

1. Cut chicken into 1-in. (2.5-cm) pieces with Utility Knife. Combine chicken and seasoning mix in Deep Covered Baker; mix well. Spread chicken evenly over bottom of baker. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Microwave, covered, an additional 4 minutes or until chicken is no longer pink. Drain using small Colander.
2. Combine salsa and broth in (4-cup/1-L) Easy Read Measuring Cup. Chop cilantro using Santoku Knife. Arrange half of the tortilla chips over bottom of same baker, breaking chips; top with half each of the chicken, salsa mixture and cheeses. Sprinkle with 1/2 cup (125 mL) of the cilantro. Repeat layers one time ending with cheeses.
3. Microwave, covered, on HIGH 5-7 minutes or until cheeses are melted and most of the liquid is absorbed. Let stand, covered, 5 minutes. Sprinkle with remaining 1/4 cup (50 mL) cilantro. Serve with sour cream, if desired.

Yield: 8 servings


Cook's Tips:

• Queso fresco, also called queso blanco, is a salty, crumbly cheese that is common in Mexican dishes. Farmer’s cheese can be substituted for the queso fresco. 
• Mozzarella or Monterey Jack cheese can be substituted for the Chihuahua cheese. 
• Authentic Mexican restaurant-style tortilla chips are thicker than other types of chips and keep their texture in this casserole. 
• Boneless, skinless chicken thighs can be substituted for chicken breasts, if desired.
• Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. 

Smothered Chicken with Garlic

Source: The Pampered Chef
Recipe Link

Tried it: NOT YET

Ingredients:

3   tbsp (45 mL) fresh rosemary or 1 tbsp (15 mL) dried rosemary, divided
1/2   tsp (2 mL) paprika
1/2   tsp (2 mL) salt
1/4   tsp (1 mL) ground black pepper
1   whole chicken (about 4 lb/1.8 kg)
1   lemon, cut into quarters
1   tbsp (15 mL) olive oil
2   heads garlic, peeled (about 40 cloves)

Preparation:

1. Preheat oven to 375°F (190°C). Lightly spray Deep Covered Baker with oil. Combine half of the rosemary with paprika, salt and black pepper in small bowl; set aside. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat, if necessary. Place lemon quarters and remaining rosemary inside cavity of chicken. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken breast side up into baker.
2. Brush outside of chicken with oil; coat completely with seasoning mixture. Arrange garlic around chicken. Bake, covered, 60 minutes. Carefully remove lid and continue roasting 25-35 minutes or until Pocket Thermometer registers 180°F (82°C) in thickest part of thigh and juices run clear. Remove chicken from baker; let stand 10 minutes before carving. Remove garlic from drippings; serve with chicken.
Yield: 4-6 servings

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