Wheat Bread

I got this recipe from my friend Lynsey and her mom. It was super easy to make and that is saying a lot since I ruin bread machine bread.

Wheat Bread (Jan Jensen)

1 1/2 c. whole wheat flour
3 1/2 c. all purpose flour
2 T. yeast
2 tsp. salt
3 T. sugar
2 c. warm water (120 degrees)
3 1/2 T oil

In a large mixer bowl combine whole wheat flour, 3/4 c. all purpose flour, yeast, salt, and sugar. Add water and oil and beat for about one minute, cover and let sponge for 15 minutes. Stire in remaining flour until dough is moderately stiff. Knead until smooth and elastic (or you can let your stand mixer with a dough hook do it for you), about 10 minutes. Grease bowl and place dough in it. Cover with lid or plastic wrap (that has been greased) and towel. Place in warm area and allow to raise until doubled in bulk. Punch dough down; allow to rest for 10 minutes. Divide dough into two portions; mold into loaves. Place in greased loaf tins. Cover and allow to raise until almost double. Bake at 350 degrees about 35 minutes, or until done. Makes two loaves. This recipe may be doubled.

Cafe Rio Salad

CHICKEN
Schilling Fajita Mix (I use Pappy's Fajita Seasoning)
4 to 6 chicken breasts

RICE
3 c. long grain white rice
6 cubes chicken bouillon
2 limes squeezed
Cilantro, finely chopped
6 c. water

DRESSING
1-1/2 c. chopped cilantro
1 clove garlic, pressed
4 roasted tomatillos*
3/4 c. cream cheese
1/2 c. mayonnaise
Dash chili pepper
Juice from 1-1/2 limes

1. Marinate and grill chicken breasts with fajita mix. Cut into slices.
2. Mix and cook rice according to package directions.
3. Combine dressing ingredients in blender. Chill. Dressing can be made a few days iin advance.

*To roast tomatillos, place them on a cookie sheet and roast with the paper on them. Bake 225° for 20-25 minutes.

Serve with black beans, tomatoes, chips, olives, romaine and iceberg lettuce, limes, cheese, sour cream and guacamole.