Homemade Baguette

This recipe literally has 4 ingredients! If you have the time to make this to go alongside your dinner, DO IT. I have made these baguettes many many times, and everyone in my family LOVES them!

Ingredients:

• 3 1/2 - 4 cups of all purpose flour: start with 3 1/2 cups. Only use the last 1/2 cup if your dough is really too sticky. I usually end up using all 4 cups.

• 1 1/2 cups warm water

• 1 1/2 tsp. dry active yeast

• 1 tsp. sugar

• 2 tsp. salt

1. Add the sugar and yeast to your warm water. Let the yeast activate. It will take about 4-5 minutes.

2. In the bowl of a standing mixer fitted with a dough hook, add in the flour and salt. When your yeast is ready, add in that mixture as well.

3. Mix on medium-low speed for about 6 or 7 minutes or until your dough is smooth. Beware--- this is a very sticky dough. But that is what you want! Even after you add all 4 cups, it will still seem very sticky. Don't panic!

4. In a large bowl, brush some vegetable oil all around. Dump your dough into the bowl. Cover the bowl with plastic wrap and set it somewhere warm to rise. This will take an hour or 2, depending on how warm the environment is.

5. When your dough has doubled in size, dump it onto a floured surface. Briefly kneed the dough so it comes together. Cut the dough into 3 equal pieces.

6. Roll each piece into a 12 inch rope and place them on a baking sheet lined with parchment paper.

7. Cover them with a towel and let them rise again for about 30 minutes.

8. In the meantime, get your oven preheated to 475 degrees. *IMPORTANT- Take an empty cast iron skillet and put it in the oven while it preheats. Put it on the lowest rack possible. Take another oven rack and put it at the very top (this will be for the baguettes).

9. When your baguettes are ready to bake, place them on the top rack of your oven. As soon as you're finished with that, pour 1 cup of cold water into your cast iron skillet. This will create steam which will make your baguettes crispy on the outside and chewy on the inside. Don't skip this part! :)

10. Let them bake for about 30 minutes or until crispy and golden brown.

11. Allow them to cool slightly before serving. Enjoy!

Creamy Mac & Cheese

There is a time and place for each type of macaroni and cheese. This version is creamy, cheesy, and SO FANTASTIC!

***This recipe serves 4-6!

Ingredients:

• 1/2 lb. elbow macaroni, cooked and drained (or any short cut pasta you like)

• 4 Tbsp. unsalted butter, plus 1 Tbsp. of butter for the top

• 4 Tbsp. flour

• Salt & pepper, to taste

• 2 cups of whole milk, slightly warmed

• 1 cup shredded sharp cheddar

• 1 cup shredded mozzarella

• 1/2 cup freshly grated Parmesan cheese

• 1/4 cup bread crumbs (I like using Italian bread crumbs, but plain are fine too)

1. Preheat the oven to 400 degrees. Spray a 2 qt. casserole dish with nonstick cooking spray.

2. In a large saucepan over medium heat, melt the butter. Add in the flour to create a roux. Stir and cook for 1 minute.

3. Slowly add the warm milk, stirring constantly. Cook for about 4 or 5 minutes until thickened. Season with salt and pepper and turn off the heat.

4. While the roux is still hot, add in all of the cheddar and mozzarella. Add only half of the Parmesan. The rest will be for the top!

5. Pour into the prepared casserole dish. Sprinkle the top with the bread crumbs and the rest of the Parmesan cheese.

6. Cut up the 1 Tbsp. of butter for the top and spread it out on the top.

7. Bake in your preheated oven for 20-25 minutes or until the top is golden brown and bubbly!

Chicken Tortilla Soup

If you're wanting an easy but comforting soup to cook for your family, this is for you! This soup has been a family favorite for years now.

Ingredients:

• 1 lb. boneless skinless chicken thighs

• 2 Tbsp. vegetable oil

• 1 onion, diced

• 2 cloves of minced garlic,

• 1 small red bell pepper, diced (optional)

• 2 Tbsp. tomato paste

• 1 Tbsp. chili powder

• 2 tsp. ground cumin

• 1 tsp. dried oregano

• 1 15 oz. can of diced tomatoes & chili

• 1 15 oz. can of black beans, drained & rinsed well

• 1 can of corn, drained

• 6 cups of chicken stock

1. Prepare your chicken: season each side of the chicken with salt and pepper.

2. In a large soup pot on medium-high heat, add in the vegetable oil. Sear the chicken on both sides until golden brown, about 2 minutes on each side. The chicken will NOT be cooked through all the way. It will finish cooking in the soup later.

3. Remove the chicken to a clean plate. In the same pot, add in the onion and bell pepper. Cook several minutes until tender. Then add in the garlic and cook 1 minute.

4. Add in all of your spices: chili powder, cumin, oregano; add in the tomato paste as well. Mix together and cook for 1 minute.

5. Add in your tomatoes, black beans, and corn. Pour in the chicken stock. Season well with salt! Let it come to a boil.

6. Put your chicken back in and lower the heat to medium. Let it simmer for about 45 minutes.

7. After 45 minutes, take out the chicken to cool slightly. I always put mine on a cutting board. Cut or shred your chicken (your choice) and put it back in the pot. Turn off the heat and you're ready to serve!

*My must-have toppings are: sour cream, cheese, and cilantro! I crunch up tortilla chips and put them on top as well. THIS SOUP IS SO GOOD!