Simple French Bread for the Bread Machine

Crusty on the outside with a soft and tender airy crumb on the inside. Hot from the bread machine this bread is hard to beat! 

With everyone at home baking has boomed.  The grocery stores are low on stock for everything you need to bake with.  I got lucky and found some flour, yeast, baking powder, chocolate chips (gotta have them!) and a few odds and ends to bake, and I was a happy camper.

Several weeks ago I posted a recipe for Basic White Bread Machine Bread and it was a major hit, so I thought I'd bring you another version of bread using a bread machine.   Let's make french bread!  So while your typical French bread comes in a baguette this one is in loaf form since it is made in a bread machine.  You can certainly use the dough only setting and then form the dough into a baguette if you prefer but I'm going to take the easy route and make it in my bread machine.  It really is a dump and go method which I just love.

So what is the outcome?  Crusty on the outside with a soft and tender airy crumb on the inside. Hot from the bread machine this bread is hard to beat!  This recipe make a 1 lb. loaf and is best eaten within a few days.  It's great for making toast, sandwiches, garlic bread, slathered with butter along side soup, and makes a mean french toast.

Any way you choose to eat it, you'll love this bread!

Enjoy!

Simple French Bread for the Bread Machine

1 - 1 lb. loaf

2/3 cup warm water
1 tsp margarine or butter softened
2 cups bread flour (can use all-purpose)
2 tsp sugar
1 tsp salt
1 3/4 tsp quick acting yeast or regular yeast

Place all ingredients in bread pan in order listed.  Close lid and set your bread type.  Mine has a French setting.  Otherwise use the White setting.  Choose crust color, and then hit the start button.

Remove bread pan when completed.  After about 5 minutes, gently shake the pan to dislodge the loaf, and turn it out onto a rack to cool.

Store, well-wrapped, on the counter for 4 days, or freeze for up to 3 months

Ground Turkey Empanadas

A tender flaky crust surrounds a lighter ground turkey filling that's spiced to perfection.

Today's recipe is one fun meal idea that the whole family can get behind.  Raise your hand if you like finger food.  (I do, I do!) These have got to be the cutest little empanadas, and they taste amazing. I dare you to eat just one!  A major plus is that they are baked, not fried.  Plus, I've made them even healthier by the use of ground turkey, but you may use any type of ground meat (chicken, pork, beef, lamb) that you have on hand.

You probably have most items already with the exception of the pie crust.  Pick up a pre-made rolled pie crust and a few items from your pantry and you are ready to make these delicious empanadas.  I made these in to mini-sized empanadas by using a biscuit cutter, but feel free to make them any size you choose.  You will just need to adjust the amount of filling and the cooking time to accommodate your changes.

These come together easily and would be a great dish to have the kids help out with.  Turn this into a great activity during our quarantine time and watch their faces light up when they see and taste the results!  After a few minutes in the oven you will have the most scrumptious treats.  

Perfect for lunch, dinner, or snack time!

Enjoy!







Ground Turkey Empanadas

yield: 24 

1 cup yellow onion chopped

1 clove garlic minced

3/4 pound ground turkey

1 tablespoon tomato paste

1 teaspoon paprika

1/3 cup low-sodium chicken broth

Kosher salt and ground black pepper to taste

2 rolls of refrigerated pie dough

1 egg

splash of water

Allow the pie dough to sit out at room temperature for 30 minutes. 

For the filling:  In a skillet over medium heat add the oil and allow to heat.  Add the chopped onion and allow to soften 3-4 minutes.  Add the garlic and stir to combine.  Add the ground turkey and cook until brown, breaking up into small pieces as it cooks.  Add the tomato paste, paprika and chicken broth.  Stir to combine.  Cook 2 more minutes allowing the liquid to reduce.  Season with salt and pepper to taste.  Remove from heat and allow to cool.

Pre-heat oven to 350 degrees.  Unroll one dough round on a cutting board.  Smooth out a little with a rolling pin.  Cut 3 1/2 inch circles, re-rolling out the scraps.  You should end up with about 12 circles.  Do this with the other pie dough round, ending with about 24 circles.

Make the Empanadas: Take a heaping tablespoon of the meat mixture and place it in the center of the circle.  Fold one side over the meat and press the edges together with a fork to seal and form a half moon shaped pocket.  Place on a parchment lined baking sheet.  Repeat with remaining circles and filling.  

Make the egg wash: In a small bowl place the cracked egg along with a splash of water.  Beat together.  Using a pastry brush, dip in in the egg wash and spread it across each pocket.

Bake at 350 degrees for 15-18 minutes, until light golden brown.  Serve immediately.

Southwestern Chicken and Noodle Bowl

30 minutes and only one pot is all it takes to create this Southwestern Chicken and Noodle Bowl. 

Yum

Bowl food is all the rage right now and why not?  It's an entire meal in one bowl which in my opinion is really genius!  We just love them and repeat these meals often because they are easy to make and only limited by your imagination.  Some of our favorites are Mojito Chicken Bowls and Lighter Burrito Bowl, and Brushetta Chicken Bowl.

Today I have a wonderfully delicious noodle bowl for you.  Noodle bowls typically consist of veggies, noodles of some sort, broth and possibly a protein.  They are usually Asian in nature and are comforting and hearty.  Today we are NOT doing an Asian noodle bowl.  Nope....I'm going to mix it up and change the flavor profile completely.  Let's go Southwestern!

SOUTHWESTERN CHICKEN AND NOODLE BOWL

These noodle bowls are filled with steaming hot veggies, tender pieces of chicken, tender angel hair pasta, and a killer broth!  The flavors are amazing and this is definitely a soul satisfying dish.  One you will want to put in your "def gonna make this one again" recipe list.

What do I need to make this?  Did I mention that this is a one pot dish?  Yes it is!  You will need a medium sized Dutch oven or it could be made in a large wok.  You will want a vessel with higher sides to hold and boil the broth.  The other tools necessary are tongs, chef knife, and a cutting board.

What ingredients do I use?
This dish is easy to pull together with the following items

• boneless skinless chicken breasts or thighs
• cumin, salt & pepper, red pepper flakes
• garlic
• bell peppers
• low-sodium chicken broth
• angel hair pasta
• salsa
• green onions

I used chicken breasts for this dish because that is what we prefer, but chicken thighs would work perfectly.  One thing that makes the broth a Killer broth is the addition of salsa.  Pick one that you like and if it is "hot" in spice then leave out the red pepper flakes.  Adding a little heat, if you can handle it, really bumps up the flavors in this dish.   The broth is what totally takes this dish from ho-hum to WOW!

Dinner will be on the table in 30 minutes, which is a winner in my book, any day of the week.  We truly love this noodle bowl and are sure that you will too! 


Enjoy!






Southwestern Chicken and Noodle Bowl


serves 4


1 1/2 lbs chicken breast
1 1/2 teaspoons ground cumin
salt & pepper
2 Tablespoons canola oil
2 cloves garlic
32 oz low sodium chicken broth
1 cup salsa
1/4 teaspoon red pepper flakes
5 oz of angel hair pasta
2 bell peppers, chopped - red and orange
3 green onions, green and white parts, cut in 1 inch pieces

Cut the chicken into thin bite-size strips. Sprinkle with cumin, salt, and black pepper. In a Dutch oven or wok over medium-high heat, add 1 tablespoon of the oil and allow to get hot (1 minute). Add half the meat and 1 clove of garlic.  Cook until chicken is no longer pink in the middle.  Remove from pan to a dish or baking sheet.  Repeat with the remaining oil and chicken.  Remove from the pan and set the chicken aside.

Turn the heat up to high and add the broth to the pan.  Allow the broth to come to a boil.  Add the salsa, red pepper flakes,  pasta, bell peppers, and green onions.  Boil for about 5-6 minutes until pasta is tender. Stir occasionally.  Add the chicken and any accumulated juices back in the pan, turn the heat down to a simmer, cover and allow to heat through about 5 minutes.  Serve in bowls.