Crockpot French Dip Sandwhich

This is the one receipe that makes me feel like I make good food. That fact that I'm sharing this says how much I love you.

3-4 lb Rump roast
1 pkg Au jus gravy mix (dry)
1 pkg Italian Dressing mix (dry)
1 (10.5 oz) can beef broth
1 1/2 cups water
Green Pepper, sliced thin (optional)
Onion, sliced thin (optional)
Hoagie Buns
Swiss Cheese (optional)

Place roast in crock-pot. Mix gravy mix, dressing mix, beef broth and water and pour over meat. Cook on low for 8-10 hours. Remove roast and if adding peppers and onions put those in the crockpot and turn on High until peppers just start to get limp. Remove veggies and set aside. Reserve juice for serving. Slice meat thinly or pull apart. Pile meat on buns with optional veggies and cover with cheese. Wrap in foil. Heat in 350 oven for 10 min. Serve on plate with cup of juice for dipping. Tim likes a pickle with these sandwhich. Gotta be Valsick pickles!

Tip - I just put the veggies on top of the roast for last 30 min on high. That way I can take everything out together and the meat is hot enough that it melts the cheese and I can skip putting them in the oven which seems like a big pain in the rear to me.

Your husbands will thank me!

Apricot Chicken

This is so easy and tasty. The sauce is sweet and I like to serve it with egg rolls and mixed veggies.

4 Chicken Breast
8 oz Catalina Dressing
1 cup Apricot jam
1 Pkg dry onion soup

Place Chicken in a 9x13 baking dish. Mix remaining ingredients and pour over chicken. Cover with foil and bake at 350 for 1 hour. Serve over white or brown rice.

Ruth's Favorite Chili

There are a million chili recipes out there, but this one is my favorite!

2 (15oz) cans red kidney beans
1 lb ground beef
1 cup chopped onion
1 cup chopped celery
2 minced garlic gloves
1 (28oz) can diced tomatoes, drained
1 (12oz) can tomato juice (V8)
1 (10 ½ oz) can beef broth
2tsp sugar
½ tsp cinnamon
½ tsp mustard
½ tsp cloves
1 ½ tsp chili powder
salt and pepper to taste

Brown beef. Drain all grease except 2 tsp. Saute onion, celery, and garlic in skillet uneil onion in tender.
Stir beef with onion mixture.
In a 4 qt pot, combine mix with tomatoes, juice, beef broth, and seasonings, and kidney beans.
Bring to boil, reduce heat.
Cover and simmer 45 minutes

Chicken Pasta Salad

I got this recipe from Debbie Hedin.

4 chicken breasts salt and peppered.
½ C olive oil
¼ C sunflower seeds
1/3 C soy sauce
1/3 C white vinegar
3 T sugar
¼ t pepper

Cook chicken a shred into bite sized pieces.

Cook 6 oz of rotini pasta (I usuallyu double this). Drain and rinse with cold water.

Saute sunflower seeds and ¼ cup of oil. Cook until golden. Cooll then stir in ¼ C more oil, the soy sauce, white vinegar, sugar, and pepper. Pour over pasta. Add chicken. Stir, cover and chill overnight. One hour before serving, add ½ C sliced green onions and 1 package of fresh spinach leaves.

Tomato Basil Pasta Salad

1lb rotini pasta
½ - 1 lb chicken breast marinated in Italian dressing for 4 + hours

Sauce:
½ C basil
1 T mint
4 cloves garlic
One can of whole peeled tomatoes drained
1 tsp salt and pepper
¼ t Tobasco or dried red pepper seasoning (I prefer the red pepper, it gives it a little zing)
1 C olive oil

Cheeses:
½ lb Feta cheese cubed or crumbled
½ C parmesan cheese grated

Mix all ingredients, except olive oil, in a food processor. Stir in olive oil. Let sauce sit for at least 4 hours.
Cook pasta and toss with cheeses and ½ cup of sauce. Let the mixture sit until cheeses melt (several minutes). Add remaining sauce, or as much as you’d like and serve. Dish should be warm or at room temp.

Lemon Crusted Chicken

2-3 Boneless, skinless chicken breasts

Dipping mixture:
Blend: 2 egg whites
2tsp cornstarch
1/3 cup lemon juice

For the crusting combine:
1 cup course bread crumbs
1 T chopped fresh parsley
1 t kosher salt
¼ t black pepper
Zest of one lemon, minced

Saute chicken in:
3T olive oil

Preheat oven to 450. Prepare chicken breasts by slicing each piece in ½ lengthwise. Place chicken in ziplock bag and lightly pound till uniform in thickness. Blend egg whites, cornstarch, and lemon juice with fork in a shallow dish: Set aside. Combine bread crumbs, parsley, salt, and pepper, and zest in another wide, shallow bowl. Dip bith sides of chicken breat in dipping mixture, and transfer to crumb dish. Pat crumbs on both sides. Sauté chicken in oil in a large, non stick oven proof skillet over medium- high heat for 3 minutes, or until golden brown and crisp. Carefully turn with a spatula and transfer the skillet to the oven to finish cooking. Roast chicken until done, about 8 more minutes.

(I don't have one of these oven proof skillets, so I usually heat a baking dish in the oven with a little bit of oil and transfer the chicken from the skillet to the dish that is preheated in the oven. It still turns out awesome!)

Chicken Enchiladas

1 lb. chicken breasts or tenders, cooked, shredded, and cooled
1 small can green chilies, drained (optional)
1/3 cup chopped green onions
8 flour tortillas
1 can cream of chicken soup
1 cup sour cream
2 cups shredded cheese

In a medium bowl, mix together cream of chicken soup, sour cream, and green chilies. In another bowl, mix together chicken, green onions, and 1 cup of cheese. Spread 1/4 cup of soup mixture on the bottom of a glass pan. Fill each tortilla with chicken mixture and a spoonful of sauce. Roll up and place, seam side down, in glass pan. Repeat with remaining chicken and tortillas. Spoon remaining sauce over the top, then sprinkle with remaining cheese. Cover with foil, then bake for 30 minutes at 350 until hot and bubbly. Then remove foil and broil 1-2 minutes until top is browned and crispy.
Note: you can also do this in a slow cooker with raw chicken, but remember to add 1 cup of extra water or chicken broth.

Coconut Curry Chicken

4 chicken breasts
3 T butter, melted
1 C shredded, dried coconut
2 t curry powder
salt

1. Rinse and pat dry chicken.
2. Pour melted butter into a baking dish.
3. In a wide shallow bowl combine coconut and curry powder. Dip chicken into butter to coat, then roll in coconut mixture.
4. Place chicken in baking dish, slightly apart. Pat any remanining coconut on top. Sprinkle with salt.
5. Bake 350F uncovered for approximately 20-25 min.

Serve with rice.

Slow Cooker Chicken Alfredo

1 lb boneless, skinless chicken breast, cubed
1 can cream of mushroom soup
1 cup water
8 oz cream cheese, cubed
6 oz sour cream
1 packet italian dressing seasoning.

Combine all ingredients in slow cooker. Cook on low 6 hours or high 3-4.
Serve with noodles.
(I usually use reduced fat ingredients because this is so fattening, but yummy!)

Favorites Cookbook

This post is merely a recommendation that you check out this cookbook. Not only is it one of my family's favorites (my mom has one and I have finally tracked it down so I can buy it for myself) and so cute you can decorate with it, it also supports the Utah chapter of "Make A Wish Foundation". You can get it at the Make A Wish offices or call in your order.

Here is the link for more info. I will be picking mine up later this week, and I'd be happy to be a runner for any of you that live close by or let you come check it out before you buy it!

Anyone else have favorite cook books they can't live without?

Ritz Chicken

4 chicken breasts
1 tube Ritz crackers
1/3 cup parmesan cheese
1 tsp. garlic powder
1 cup sour cream
1-2 Tbsp. melted butter

In a food processor, pulse crackers, cheese, and garlic powder together until it's the texture of breadcrumbs. You can also do this old-school by putting everything in a Ziploc and crushing it with a rolling pin. Paint sour cream on chicken, then press chicken into crumb mixture. Place in a glass pan and drizzle with melted butter. Bake for 30-45 minutes at 350 until cooked through.

Swiss Chicken

This is something my sister-in-law introduced us to, and it's similar to Jen's last post.

4 boneless, skinless chicken breasts
4 large slices Swiss cheese
1 can cream of chicken soup (I've substituted cream of mushroom and cream of broccoli and it's still yummy)
1/2 cup milk or chicken broth
1 1/2 cups dry stuffing mix or small croutons (like Stove Top or Pepperidge Farm)
3 1/2 Tbs. butter, melted
1 tsp. paprika

Rinse chicken breasts and pat dry. Season liberally with salt, pepper, and the 1 tsp. paprika. Place chicken in a small, greased glass pan. Cover with slices of cheese. Mix soup and chicken broth or milk, then pour over chicken. Sprinkle croutons or dry stuffing mix over the top. Then drizzle with melted butter. Bake uncovered for 55 minutes at 350, or for 1 hour and 45 minutes at 300.

I've also been told you can do this in a crockpot, but the top probably wouldn't get as browned and crispy as in the oven. Just layer the ingredients the same and cook for 3-4 hours on high or 7-8 on low.

Tortellini Soup

Even though it's starting to look like spring, I still like to make big pots of soup.

1 medium onion, diced
2 small carrots, peeled and diced
2 stalks celery, diced
2-3 Tbsp. butter or olive oil
1 Tbsp. sundried tomato paste (or regular tomato paste)
6 cups low-sodium chicken broth or stock
1 small package any flavor fresh tortellini OR 2/3 bag dried tortellini
1/4 cup fresh parsley, chopped

Saute onion, carrots, and celery (seasoned generously with salt and pepper) in butter or olive oil until softened. Add tomato paste and cook 2-3 minutes. Add chicken broth or stock, bringing to a boil. Boil 5-7 minutes, then if using dried tortellini, add it in and simmer an additional 8-10 minutes until cooked through. Fresh tortellini cooks much faster, so wait until the carrots and celery are nearly tender before adding the fresh tortellini and simmering for 3-4 minutes. Serve with a sprinkle of fresh parsley.

This is also an easy recipe to change--I've added a diced potato (cooked like the carrots, onion, and celery), a can of drained and rinsed beans, a can of diced tomatoes, and I've even made little meatballs and cooked them in the soup alongside the tortellini.

Chicken and Broccoli Casserole

This is one of my favorite foods from my childhood. My mom made it as a casserole and today I decided to get brave (or lazy) and make it a crock pot recipe. It went swimmingly. My super-picky brother Stephen went back for seconds and even thirds - a very positive indication. Serve over white rice.

NOTE: If you have not tried Slow Cooker liners (made by Reynold's) you have got to pick some up. Perfectly slow cooked meals with NO mess! Heaven sent!

Crock Pot:
2 (10 oz.) packages of fresh broccoli (I used 1 bag of frozen broccoli and it worked great)
2 cups sliced chicken or chicken tenders
2 cans cream of chicken soup
1 soup can water
1 cup mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
1 cup shredded cheese
paprika

Cover bottom of crock pot with broccoli. Arrange chicken on top of broccoli.

Combine soup, mayo, lemon juice and curry in a mixing bowl. Add water. Pour over chicken and broccoli. Slow cook.

Stir to mix chicken and broccoli with sauce. Top with cheese and paprika before serving.


Oven:
Use ingredients from above except water.

Boil chicken to cook and chop into cubes. Cook broccoli until tender.

Arrange broccoli in a greased pan. Add chicken on top of broccoli.

Combine soup, mayo, lemon juice and curry. Pour mixture over chicken and broccoli. Sprinkle with cheese and paprika. Bake at 350 for 25-30 minutes.

Super Simple Pasta Salad

1 lb. any shape pasta
1/2-1 entire bottle Bernstein's Light Cheese Fantastico salad dressing
3 carrots, peeled and chopped
1/2 English cucumber, chopped
2 stalks celery, chopped
1 pkg. crumbled Feta cheese or 1 pkg Feta cheese, diced
1 bell pepper, any color, seeded and chopped
1 small pkg. cherry tomatoes, rinsed and halved
1 small can sliced black olives, drained
1 cup green onions, rinsed and chopped

1. Cook pasta according to package directions. Drain, rinse well, and chill. If you're short on time, rinse in cold water so it's so no longer warm to the touch.
2. Combine pasta, veggies, and cheese in a large bowl.
3. Toss with enough dressing to coat. Note: if you're making this ahead of time, the pasta will absorb dressing as it sits in the fridge, so you'll probably need more dressing right before serving.

Caramel Dip

I always get asked to bring this to family parties, and I'm happy to oblige. It's super tasty, quick, and easy.

2 bricks cream cheese, softened (I use either light or fat-free)
3/4 cup packed light brown sugar
3/4 cup caramel sundae topping
1/2 cup white sugar

Mix all ingredients together with an electric mixer and chill. I serve this with green apples sprinkled with cinnamon and strawberries.

Butterscotch Bubble Loaf aka Caramel Rolls

These are easy, yummy, and much more dessert than roll.

24 frozen white rolls, such as Rhodes, thawed but still cold
1/2 box non-instant (Cook and Serve) butterscotch pudding mix
1/2 cup chopped nuts, optional (I leave them out)
1/2 cub butter or margarine
1/2 cup packed brown sugar

Spray bundt pan or 9 x 13 pan generously with cooking spray. If using a bundt pan, cut rolls in half. Roll rolls in dry pudding mix, then arrange evenly in whatever pan you're using. If using nuts, arrange evenly with the pudding mix-coated rolls. Sprinkle any remaining pudding mix over the top. Combine brown sugar and butter in a small saucepan until syrupy, stirring well. Pour over rolls. Cover pan with sprayed plastic wrap. Let rise until doubled in size or even with the top of the bundt pan. Remover wrap and bake at 350 for 30-35 minutes. Cover with foil for the last 15 minutes of baking. If using a bundt pan, cool for 5 minutes, then invert onto a serving platter.

Tip: I typically use a 9 x 13 pan because I think it cooks more evenly. You can also use 12 of Rhodes' Texas rolls if you want a big, puffy finished product.  Either way, I'd recommend putting your pan on a rimmed cookie sheet while baking because sometimes it puffs so much that it drips.

Six Week Bran Muffins

Even though these are muffins and are technically not that healthy, something about the word "bran" makes me feel better about grabbing one of these for breakfast. This recipe makes a ton of muffins, but luckily you can keep it in a Tupperware in the fridge and just scoop out however many you want.

1 15 oz. box bran flakes or Raisin Bran
5 cups flour
3 cups sugar
5 tsp. baking soda
2 tsp. salt
4 eggs, beaten
1 quart buttermilk
1 tsp. cinnamon (optional)
1 cup canola oil

Mix all the ingredients together in a large bowl. Let sit for at least 1 hour so the cereal gets mushy. Spoon into muffin cups and bake at 400 for 10-15 minutes (watch closely).

Rice Pilaf

This is a surprisingly easy side that reminds me of my Nana.

1 1/2 cups white rice
1/2 of a green pepper, chopped finely
1/2 to 1 whole onion, chopped finely
4-5 Tbs. butter
1 small can mushrooms, drained (optional--I leave it out)
2 cans beef consomme (on soup aisle)
1 can water

In a large skillet, melt butter. Brown rice, green pepper, and onion in butter until veggies are softened and rice is toasted. At this point you have 2 choices: 1) pour the mixture into a greased and covered/lidded casserole dish, add the rest of the ingredients, and bake for 1 hour at 350; or 2) add the rest of the ingredients to the skillet, bring to a boil, then cover and reduce heat to simmer for 15-20 minutes or until the liquid is absorbed.

Idiot-Proof Rolls

This recipe has been passed down through at least 3 generations in my family and has been goofed up more than once. Seriously, between my mom, my sister, and me we've added salt too soon, forgot the eggs, didn't put in enough flour, didn't let the milk scald, used skim milk, and didn't let it rise enough the first time--and they still came out perfect! They're actually pretty easy and everyone seems to love them.  They are a bit on the sweet side, which I happen to like--and they make a great base for orange or cinnamon rolls.

1 cup milk, scalded*
1 stick butter, softened
1 1/2 cups cool water
4 tsp. active dry yeast (NOT rapid rise)
3/4 cup sugar
1 tsp. salt
2 eggs, beaten
6 cups flour plus more for rolling out

In a mixing bowl, mix together milk, butter, water, and sugar. To test if it's tepid, it should feel like lukewarm bath water when you stick your finger in. When it's tepid, sprinkle in yeast and swish it around (I just use my hand). Let sit for 2-3 minutes. Then add salt, beaten eggs, and flour (I use my KitchenAid mixer and the flat blade, since I never know where my dough hook is). When well mixed, cover with a kitchen towel and let sit in a warm place, like a kitchen counter, until doubled in size.

Then sprinkle a marble board or your counter top with flour, scoop out 1/2 the roll dough, and roll into a large circle about 1/4"-1/3" thick. Using the back side of a butter knife, cut like pizza into even slices. Beginning at the large end, roll into crescents, tucking the end underneath the roll. Repeat with other 1/2 of the dough. Place on baking sheets covered with parchment paper, then cover with a kitchen towel and let rise until doubled in size. Bake at 400 for approximately 10 minutes or until golden brown.

*To scald milk, put it in a small sauce pan over medium high heat. You'll know it's scalded when there are lots of bubbles all around the edge and it's almost boiling. If you let it come to a boil, though, you should probably start over.

Fun Blog

I just found the cutest blog for yummy recipes called The Picky Palate. It's authored by a cute LDS mom in Arizona who also happens to be a fabulous cook. She regularly enters cooking contests, and was recently featured on the Food Network. How she has time to make such gourmet food with 2 little children running around, I'll never know, but it's kind of inspiring.

Apple-Bacon-Onion Chicken

This is my sister-in-law's recipe, and although it sounds a little weird, it's actually really good. Nothing has to be exact, so feel free to adjust it. You could even brown the chicken in a pan before baking it to crisp the bacon.

4 boneless, skinless chicken breasts, either pounded flat (or just cheat and buy thin-cut like I do)
1 tart Granny Smith apple, grated
1/4 of a small onion, grated
4 strips bacon or turkey bacon

Preheat oven to 375. Season chicken with salt and pepper. Then place a mound of apple and a little bit of onion on each chicken breast. Roll up, then wrap 1 strip of bacon around each breast. Bake for 30 minutes at 375, then turn on broiler (chicken should be cooked through at this point, so make sure it's no longer pink). Broil chicken for an additional 5 minutes (watch closely) to crisp up bacon.

Serve with your choice of side and vegetable.

Skillet Cauliflower Gratin

This recipe is from the Februray 2008 Eating Well magazine. It is creamy and delicious, but still healthy (and don't you just love when something good is actually healthy?)! Another bonus - when your side dishis gourmet, your main course can be simple!

4 cups 1-inch cauliflower florets (about ½ large head)
1 ½ cups milk, divided
¼ tsp. salt
½ cup dry breadcrumbs
¾ cup shredded sharp cheddar cheese, divided
½ tsp. extra-virgin olive oil
2 Tbsp. all-purpose flour
1 Tbsp. chopped fresh chives
1 tsp. Dijon mustard
¼ tsp. white pepper

Position rack in the top third of the oven and preheat broiler.

Bring cauliflower, 1 ¼ cups milk and salt to a boil in a large oven proof skillet over medium high heat. Reduce heat , cover and simmer until the cauliflower is tender, about 5 minutes. Meanwhile, combine breadcrumbs, ¼ cup cheese and oil in a small bowl. Set aside.

Whisk flour and the remaining ¼ cup milk in another small bowl until smooth. Stir the mixture into the pan and cook, stirring, until thickened, about 1 minute. Stir in the remaining ½ cup cheese, chives, mustard and pepper. Sprinkle with the breadcrumb mixture. Broil until the top is crispy and beginning to brown, 1-2 minutes.

Caramelled Popcorn

I have loved making this recipe since I was little. It is really easy and very yummy, but kind of messy!

5 quarts popped popcorn
10 oz. bag of mini-marshmallows
2 sticks (1 c.) butter
1 1/3 c. sugar
½ c. light Karo syrup
½ tsp. vanilla

Pop popcorn. Mix marshmallows with popcorn. Mix butter, sugar and Karo syrup in a saucepan. Bring to a boil. Remove from heat and add vanilla. Add to popcorn and marshmallows. Mix together and form into balls/shapes/etc.

Banana Bread

Every time Seth works a string of night shifts, I go an a baking binge and make cookies, cupcakes, caramels, banana bread and whatever else sounds good to me while I am sitting all alone in a house with sleeping kids. Well, he has been working nights this weekend, thus, my many "goodies" postings. This banana bread is yum, yum, yummy!

½ cup butter
¾ cup sugar
2 eggs
1 ¾ cups all purpose flour
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp ground ginger
¼ tsp. ground allspice
¼ tsp. ground nutmeg
1 tsp. grated lemon peel (optional)
¾ cup ground walnuts (optional)
1 ½ cups mashed bananas (approx. 4 medium bananas)

Preheat oven to 350°. Grease 9x5” loaf pan.

Cream butter and sugar until light and fluffy. Add eggs and beat until blended. Set aside.

Sift flour, baking powder, baking soda, salt, ginger, allspice and nutmeg in a bowl. Add lemon peel and walnuts. Stir until combined.

Slowly add dry mixture and bananas, alternately, to butter, sugar and egg mixture and mix until well blended. Pour into prepared pan.

Bake for approx. 1 hour, or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 10 minutes. Invert from pan and cool completely on rack.

Grandma Bell's Caramels

Okay, these have got to be the best caramels you will ever eat and they are pretty easy to make (if I can do it, anyone can). Because of the altitude in Utah, you will want to get the temperature up to 230 degrees instead of 240 as it says. Basically, it has to get to the "firm ball" stage - 1/2 tsp. of the candy will roll into a firm, but not hard, ball when dropped in cold water, and will flatten out a few minutes after being removed from the water.

2 cups sugar
2 cups whipping cream
2 cups dark corn syrup
1/4 cups butter

In a heavy saucepan, mix sugar, syrup and 1 c. cream. Boil to 240° on medium heat. Set off stove and add the other 1 cup of cream. Stir in well, then bring back to 240°. Remove from heat and stir in butter. Pour into buttered pan, 9x13 inches and cool overnight. Cut into pieces and wrap in waxed paper squares.

If you want nuts in your caramel, put them in the bottom of the buttered pan before pouring the caramel in.

This is an excellent caramel for caramel popcorn. Cook only to about 236° each time, then pour over popped corn and stir to coat well. Pour out on counter top and separate into small chunks. Let cool. Place in airtight container.

Raspberry Chipotle Chicken

My husband, who is not a fan of sweet or creamy dishes, loved this and it couldn't be simpler. Plus, after posting so many comfort food-type dishes, I thought I'd redeem myself health-wise.

4 boneless skinless chicken breasts
1/2 to 1 cup fat free cream cheese (plain or onion/herb work the best), softened
1 bottle Archer Farms Raspberry Chipotle Grilling sauce (to my knowledge, it's available at Costco, but I get it from Target and it also makes a yummy marinade on its own for grilled chicken)

Spread softened cream cheese (a little goes a long way I think) on chicken breasts, season with pepper, then pour sauce over the top. Bake for 30-45 minutes at 350 until cooked through. We eat this with brown Minute rice and veggies (usually broccoli, carrots, or asparagus).

Chicken Crepes

I got this from a friend's blog, who posted the recipe after making it for her husband on Valentine's Day. It looks really rich, yummy, and definitely a calorie-laden indulgence.

Crepes: (from Lionhouse Cookbook)
3/4 c flour
3 eggs
1/2 c milk
1/2 c water
3 T butter, melted and cooled

Double the recipe if you're making a full serving of chicken crepes (about 12-14 wrapped crepes) and make the crepes about twice as thick as dessert/breakfast crepes.

Crepe Sauce:

1/2 cup butter (1 stick)
1/2 cup flour
1 1/2 cups half & half or whole milk
1 can chicken broth

Melt butter, then whisk in flour and cook 2-3 minutes. Whisk in half & half or milk and broth. Cook until it just reaches a boil and thickens (then turn down heat). Season generously with salt and pepper. Divide sauce in 2 bowls, with 2/3 of it in one bowl and 1/3 in another.

To the bigger portion of sauce, add:
1 1/2 lbs. diced, cubed, or shredded chicken
1/2 cup sliced mushrooms (optional)
1 shredded or diced zucchini
1/4 cup chopped green onions (optional)
1/4 cup finely minced onion (optional)

Fill crepes with this mixture and place them, seam side down, in a greased pan.

To the smaller portion of sauce, add:
1/2 cup sour cream

Spoon sauce/sour cream mixture over the top of crepes and bake at 350 for 15-20 minutes.

Note: serves 4 hungry adults