This is SUPER simple recipe, especially if you use a rotisserie chicken =)

This particular time I bought one of the ready-to-bake whole chickens and baked it earlier in the day, allowing it to cool so that I could shred the meat.

After that just take anywhere between 6-10 dry enchilada chili’s and boil them in about 3-4 cups of water for 15 minutes, or until they are softened. Then remove the stems and blend with the water you boiled them in. (I usually take the small lid insert out and cover with a towel BEFORE you start blending, because the hot water will pop the lid off when you start and splash everywhere).

Next strain blended chili’s into a pot, add shredded chicken and simmer. Season to taste (I usually only use salt and maybe a little garlic powder).

I usually serve it with some finely chopped fresh onions, bell peppers, cilantro, radishes, mozzarella cheese and a dollop of sour cream!

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The other day I decided to take a crack at making french bread for the first time. I used a recipe I found at food.com and here it is:

Ingredients:

• 2 cups warm water
• 1 tablespoon yeast
• 1 tablespoon vegetable oil
• 1 tablespoon sugar
• 2 teaspoons salt
• 5 -5 1/2 cups bread flour

Directions:

1. 1 Dissolve yeast in warm water (110 degrees) and sugar in large bowl; allow yeast to proof or foam (about 10 minutes).
2. 2 Add salt, oil, and 3 cups flour; beat for 2 minutes.
3. 3 Stir in 2 cups flour to make a stiff dough.
4. 4 Knead until smooth and elastic, about 10 minutes.
5. 5 Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.
6. 6 Punch down and divide in half.
7. 7 Shape dough into two long slender loaves.
8. 8 Grease and sprinkle with cornmeal either a french bread pan or large cookie sheet.
9. 9 Place loaves in pan and cut diagonal gashes on top of each loaf (I use scissors).
10. 10 Cover and let rise until doubled.
11. 11 Bake at 375 degrees for about 30 minutes.
12. 12 Note: You can sprinkle or spray water on the loaves during baking if you want a really crunchy crust.

Here’s how mine turned out:

After it was all done I decided to use some of my herb garden basil and make some bruschetta =)

I didn’t use a recipe for the tomato mixture, but here’s the ingredients that I used:

I put a big spoonful of tomato mixture on a 1″ slice of french bread and topped it with mozzarella cheese then backed in on broil for 3-5 minutes.

DELICIOUS!

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