School is cool

I had no trouble getting the kids ready for school today. Parker was up and ready in 10 minutes and Payton was very eager to wear his new shirt, jacket and backpack. We did a little study that they had gotten from a church group at the end of the school year last year and prayed for the new year. I did miss them and tried to stay busy so that I didn't think about it. I made 6 loaves of pizza bread and froze for an up and coming party we are planning. I did some cleaning and worked and tied some loose ends around the house.

This is the easiest pizza dough I have ever found. You mix it in a food processor.

3 cups of flour
11/2 tsp of kosher salt
a packet of yeast
1 tbs of sugar

mix then add
1 Cup of warm water and 2tbs of olive oil.
Let the processor do the work blending it all together.

put in a bowl and let rise for 2 hours.
Then punch in the middle and let sit for 10 minutes. roll out to put toppings on and bake until cheese is melted. (The dough should be done when the cheese is melted)
I add a little corn meal on the bottum of the pan before I put the pizza dough on it. It keeps it from sticking.

Green Chilli recipe

Rachel Ray has a Green Chili recipe that I made for dinner tonight.

It is a homemade version of my favorite Campbell Mexican Style Chicken Tortilla soup that I posted about last year.

Rachels version is even better. I can not wait till John gets home to try it. He loves

Mexican food.

Here it is. I added a few things to it that I had on hand.

Green Chili


4 Servings

Prep 5 min

Cook 30 min
Ingredients:
1 quart chicken broth
1-1/4 pounds skinless, boneless chicken breast halves
4 large handfuls tortilla chips, plus more for serving
2 tablespoons vegetable oil
1/2 bunch scallions, thinly sliced (about 1 cup)
2 teaspoons dried oregano
2 teaspoons ground cumin
One 15-ounce can small red beans, drained
1 cup jarred green salsa
Extra! Extra!Double this recipe and freeze some for later.
Directions:
In a deep skillet, bring the chicken broth and chicken breasts to a simmer over medium heat. Reduce the heat slightly and poach the chicken, turning occasionally, until just cooked through, about 10 minutes. Using a slotted spoon, transfer the chicken to a plate and let cool.
Crumble the 4 handfuls of tortilla chips into a food processor and add 3 cups of the hot broth; let sit to soften. Reserve the remaining 1 cup broth.
In a large saucepan, heat the oil over medium heat and add the scallions, oregano and cumin; cook until the scallions are softened, about 2 minutes. Pour the remaining cup of broth into the scallion mixture, then stir in the beans and salsa and bring to a simmer.
Puree the chips and broth in the food processor until smooth, then whisk the chip mixture into the bean mixture. Shred the chicken, add to the chili and cook over medium-low heat, stirring, until heated through. Serve with extra tortilla chips.

ps I added garlic, a little corn, and some roasted red peppers.

I don't have a food processor(Santa is bringing me one tho, hee hee) So I didn't puree the chips, it still tasted scrumdiliumpcious.