Wet Dough

Well living in the altitude makes cooking an adventure...

I have made the master dough recipe from Artisan Bread Five Minutes a Day 3 times now - as of yesterday. And well this batch turned out totally different.

The first two times were pretty much the same. I had to use less flour and more water. This time I used more flour and I am still wondering if it is too wet. I haven't made bread from it yet. I will today so I will see how it goes. Oh and there is more of it in the container then there has been the other two times.

Picture of the wet dough...which is what they call it in the book so maybe it is how it is suppose to be...

Chicken Nacho Casserole

This is a casserole we enjoy. It is fairly easy to put together. We haven't had it in a while but I am craving it so I think it might be put on this weeks menu.

• 2 cups diced raw chicken - tossed with 1 tablespoon taco seasoning


• 2 cups uncooked instant rice


• 1 can rotel (tomato and chilis) undrained


• 1 small can diced chilis - optional - we like it spicy


• 1 can reduced fat cream of chicken soup


• 1 can corn undrained


• 1/2 cup water


• 1 1/4 cup cheddar cheese


• 1 1/2 cups crushed tortilla chips

Heat oven to 350 degrees. Spray 2-quart casserole (I used a 9"x13" glass pan) with cooking spray. In casserole, stir chicken, rice, rotel, chilis, soup, corn, water and 3/4 cup of the cheese until well mixed. Top with tortilla chips.

Cover and bake about 1 hour or until rice is tender and mixture is heated through. Uncover and sprinkle remaining cheese on top of tortilla chips. Bake uncovered for 10 minutes or until cheese is melted.

We like to top it with some light sour cream.