Rosemary Scalloped Potatoes

 2 cups heavy cream

4 oz butter

2 tbs chopped fresh rosemary 

6 Yukon gold potatoes

Salt

Pepper

Flour

Lawry’s garlic salt

Heat 2 cups of heavy cream with 1/2 stick butter and 2 tbs finely chopped rosemary. 

Peel, slice and rinse 6 Yukon gold potatoes. 

Heat oven to 400 degrees. Spray a casserole dish with cooking spray and start layering. 

At your side have salt, pepper, Lawry’s garlic salt and a shaker filled with all purpose flour(I use a cheese shaker with big holes). 

Lay down a layer of potatoes, sprinkle with salt, pepper, garlic salt and flour, then ladle some of the cream mixture on the potatoes. 

Repeat these layers until you use up all your potatoes and cream mixture. Put on a foil lined cookie sheet and cover with foil. 

Bake for an hour, then check with a knife to see if potatoes are tender. If not, take the foil off, increase heat to 450, and bake until bubbling and potatoes are tender. 

Remove from the oven and let the potatoes rest, uncovered, for 15-20 min. So yum🤩 

No-Knead Ciabatta

This recipe comes from @zainebsoven and is a very easy and flavorful bread.

• 3 cups (375g) all-purpose or bread flour
• 1 tsp instant yeast
• 1 ½ tsp salt
• 3 tbsp (40ml) olive oil
• 1 ¼ cups (290ml) lukewarm water 

1. Prepare the dough: Combine flour, yeast, and salt in a bowl. Add olive oil and water, mixing until a sticky dough forms. Rest the covered dough in a warm place for 30 minutes.
2. Stretch and fold: Perform three rounds of stretch and folds on the dough at 30-minute intervals, wetting your hands each time.
3. Bulk fermentation: After the final stretch and fold, let the dough rest for one hour until it's puffy.
4. Preheat and prepare: While the dough rests, preheat your oven to 425°F (220°C). Flour a parchment-lined baking sheet.
5. Shape and cut: Gently turn the dough onto the floured surface, dust with more flour, and shape into a rectangle. Divide into four loaves and transfer to the baking sheet.
6. Final proof and bake: Let the shaped ciabatta rest for 15 minutes. Create steam in the oven before baking for 15–20 minutes until golden brown.
7. Cool: Allow the ciabatta to cool slightly before serving. 

Easy Chicken Enchiladas

This Martha Stewart recipe starts with a great homemade enchilada sauce that is far better than any store bought enchilada sauce. I made some modifications for my taste. 

Since I cook for two, I can freeze half before baking, or share with someone and include baking directions.

• 1 tablespoon canola oil

• 1 small onion, finely chopped

• 1 garlic clove, minced

• 1 jalapeno, finely chopped

• 1 teaspoon chili powder

  1 teaspoon ground cumin

• 1 teaspoon diced or puréed chipotle in adobo

  1 28 ounces can crushed tomatoes

• Coarse salt and ground pepper

• Fresh juice from one lime

• 8 corn tortillas (6 inches)

• 12 ounces shredded cooked chicken, skin removed

• 4 cups shredded Monterey Jack cheese (12 ounces)

  1 tablespoon chopped cilantro

• 2 tablespoons minced pickled jalapenos

  Optional sour cream for serving

  Heat oil in a medium saucepan over medium-low heat. Add onion, garlic, jalapeno, cumin and chili powder; cook until onion is translucent, 8 minutes.

  1. Add tomatoes, chipotle in adobo, and 1/2 cup water to saucepan; season with salt and pepper. Bring to a boil. Reduce heat to medium-low; cook until sauce is thickened, 15 to 20 minutes. Add lime juice. Let sauce cool completely before storing.

  2. Heat a skillet over medium-high heat; warm each tortilla, about 10 seconds per side. Mix chicken, 3 cups cheese, cilantro and pickled jalapenos; fill each tortilla one at a time with 1/4 cup of the chicken mixture and roll tightly. Place seam sides down in a 9-by-13-inch baking dish, or divided into two small baking pans. I use disposable 5” x 8” baking pans from the dollar store.

     Oven method: When ready to bake, preheat oven to 450 degrees. Top with sauce and remaining cup cheese. Bake until cheese is melted and tortillas heated through, 6 minutes or longer if refrigerated. For a crisper top, broil 1 to 2 minutes more.

  Air Fryer Method for a small baking pan(4-6 enchiladas): Bake in air fryer in bake mode, uncovered,  at 350°for 8-10 minutes or until the sides are bubbling and the top is golden. 

  Serve with sour cream, fresh cilantro and extra sauce if needed.

Simple Tomato Sauce

Yield: about 3 cupsCook Time: 30-45 minutes

28 oz. (800g) canned whole peeled tomatoes or crushed tomatoes 
2 fresh plum tomatoes, seeds removed and diced
1 whole garlic clove, finely minced
4 tbsp. extra virgin olive oil
Fresh basil, about 6-10 leaves
Salt to taste

Place the tomatoes, garlic, olive oil, and basil in a saucepan over medium heat, and bring to a gentle simmer. 
At this point, sprinkle some salt into the sauce, but be cautious because the sauce will thicken, and you can addd more seasoning later if needed.

Simmer the sauce, partially covered, for about 30- 45 minutes, or until it thickens to your desired consistency. In case the sauce becomes too thick, feel free to add some water to thin it down and cook it for longer if necessary. I like to zap it with an immersion blender for a smoother consistency. 

Once the sauce has cooled down, you can store it in an airtight container in the refrigerator for up to one week or freeze. 
I like to store it in a mason jar and use an electric Mason jar vacuum sealer to seal the lid for extended storage in the refrigerator.