YUZU KOSHO AIOLI RECIPES

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CHILI CRISP GRILLED CHEESE WITH HOMEMADE CRUSTY CHEESE BREAD



Chili Crisp Grilled Cheese with Homemade Crusty Cheese Bread image

This chili crisp grilled cheese sandwich is the way to take a grilled cheese sandwich to the next level. You'll never have "regular" grilled cheese again.

Provided by Karen's Kitchen Stories

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Number Of Ingredients 11

2 large slices crusty artisan bread
1 tablespoon salted butter
1 ounce grated cheddar cheese
4 teaspoons spicy chili crisp
1 ounce jack cheese
400 grams (3 cups) bread flour
200 grams Fontina cheese, cut into 1/2 inch cubes
6 grams salt (1 teaspoon table)
3 grams (3/4 teaspoon) instant yeast
2 grams (1/2 teaspoon) freshly ground black pepper
300 grams (1 1/3 cups) cool water

Steps:

  • Butter one slice of the bread and place it, buttered side down, in a skillet. Top the bread with the grated cheddar cheese and then dollop on the chili crisp.
  • After that, layer the grated jack cheese over the chili crisp.
  • Butter the other slice of bread and place it over the cheese layer, butter side up.
  • Turn on the heat to medium low and grill the sandwich until the bread has browned. Flip the sandwich and brown the other side. The cheese should be melty and the outsides should be golden brown.
  • Slice and serve.
  • Mix all of the ingredients together in a bowl, cover with plastic wrap, and leave out at room temperature for about 12 to 18 hours.
  • Using a dough scraper, spatula, or bench knife, gently scrape the dough out onto a floured surface.
  • Wet your hands and your dough scraper gently form the dough into a ball.
  • Place the ball, seam side down, on your work surface and tuck the scraper under it all around to create tighten the loaf just a little.
  • Line a 9 inch bowl or banneton basket with a tea towel and generously dust it with flour, bran, or a 50/50 mixture of wheat and rice flour.
  • Tighten the dough ball and place it in the bowl, seam side up.
  • Spray the top of the dough with spray oil and cover loosely with oiled plastic wrap. Let it sit for one to two hours.
  • While the dough is proofing, place a large cast iron Dutch oven in the oven and preheat to 450 degrees.
  • Carefully remove the Dutch oven from the oven and remove the lid.
  • First, remove the plastic wrap from the bowl, and top the dough with a piece of good quality parchment paper.
  • Top the parchment with a dinner plate, and then flip the whole thing over.
  • Remove the towel from the dough and lift the dough with the parchment paper and place it in the Dutch oven, leaving the parchment under the dough.
  • Cover the pan and return it to the oven for 30 minutes. Uncover and bake for 15 to 20 minutes more, until the interior of the bread reaches 210 degrees. I transferred the partially baked loave to a baking sheet for the last 15 minutes to prevent burning.
  • Cool completely on a wire rack.

Nutrition Facts : Calories 338.99, FatContent 16.38, SaturatedFatContent 9.38, CarbohydrateContent 34.55, FiberContent 1.56, SugarContent 3.6, ProteinContent 13.94, SodiumContent 608.95, CholesterolContent 41.84

MEXICAN CHICKEN LASAGNA | KAREN'S KITCHEN STORIES



Mexican Chicken Lasagna | Karen's Kitchen Stories image

This Mexican Chicken Lasagna is layered with corn tortillas, seasoned ground chicken, corn, beans, salsa, and lots of cheese.

Provided by Karen's Kitchen Stories

Total Time 1 hours 40 minutes

Prep Time 45 minutes

Cook Time 45 minutes

Number Of Ingredients 19

1/4 cup vegetable oil
4 scallions, thinly sliced
6 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons puréed canned chipotle chiles in adobo
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 teaspoon cayenne pepper
1 1/2 pounds ground chicken
3 tablespoons all purpose flour
2 cups chicken broth
1 (10-ounce) can or jar green enchilada sauce
1 (15-ounce) can pinto beans, rinsed and drained
2 cups frozen corn, thawed, or canned corn, rinsed and drained
1/3 cup minced fresh cilantro, plus more for serving
18 6-inch corn tortillas
12 ounces shredded Monterey jack cheese
2 ounces shredded cheddar cheese

Steps:

  • In a 12 to 14 inch high sided skillet or Dutch oven, heat 2 tablespoons of the oil over medium heat. Add the scallions, garlic, salt, and pepper, and cook for about a minute.
  • Add the ground chicken, chipotle chiles, cumin, coriander, and cayenne, and cook while stirring and breaking it up until the chicken is no longer pink, about five minutes. Stir in the flour and cook for an additional minute.
  • Add the broth, enchilada sauce, and pinto beans. Bring the mixture to a simmer and cook for 10 minutes. Add the corn and cilantro and let the mixture cool to room temperature.
  • In the meantime, Brush the tortillas lightly with the remaining oil, stack them on a plate, and wrap them in a damp towel. Microwave them to soften for one minute.
  • On the bottom of a 9-inch by 13-inch casserole dish, spread 1/3 of the chicken mixture. Top with 6 of the tortillas and 1 cup (4 ounces) of the Monterey jack cheese. Repeat with 1/3 of the chicken mixture, tortillas, and Monterey Jack. Repeat again, but for the 3rd layer, cut the tortillas into wedges before sprinkling them over the top of the chicken mixture. Top with the last cup of cheese. Finish with the cheddar cheese.
  • Cover the casserole with plastic wrap and refrigerate for up to 24 hours.
  • When ready to bake, heat the oven to 400 degrees F. Remove the plastic wrap and cover the casserole with foil that has been sprayed with spray oil.
  • Bake for 30 minutes. Remove the foil and bake for an addtional 15 minutes.
  • Remove from the oven and let set for 10 minutes. Sprinkle with the remaining cilantro before serving.

Nutrition Facts : Calories 593.68, FatContent 31.89, SaturatedFatContent 12.91, CarbohydrateContent 44.34, FiberContent 7.11, SugarContent 2, ProteinContent 34.6, SodiumContent 996.99, CholesterolContent 119.25

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