I don't know about you, but we love avocados and Mexican food at our house. I always bought Wholly Guacamole pre-made from the store, but I decided to make my own last night and it was awesome!
4-5 ripe Haas avocados
1/2 red onion, diced
2 green onions, chopped
1/2 small jalapeno, ribs and seeds removed, diced (optional)
juice of 2 limes (or you can use bottled lemon or lime juice, but this tastes fresher)
1-2 cloves of garlic, minced or 1 tsp. garlic powder
2 roma tomatoes, diced or 1/3 cup jarred salsa (or 1 tomato and a scant 1/4 cup salsa)
scant tsp. chili powder
1/2 tsp. cumin
Lawry's seasoned salt
pepper
When I made this, I just kept tasting as I went, so feel free to start small on the seasonings and work your way up until it tastes right to you. I started out by scooping the avocados into a bowl, and tossing them in lime juice so they wouldn't brown. I tossed in both types of onions, jalapeno, 1 tomato and a scant 1/4 cup salsa. I added garlic powder, chili powder, and cumin, and sprinkled the mixture liberally with Lawry's salt and pepper. Then I mashed everything together with a fork. I don't like my guacamole pureed into baby food, so I left it a little chunky. When I tasted it, it needed a bit more flavor, so I added a touch more chili powder, salt, and pepper. I like my guacamole to have a distinct citrus-y and onion-y flavor, so if you don't, cut back on the onions and the juice and just add them bit by bit to taste.
Thursday, August 19, 2010
Chicken and Rice Burritos
I got this recipe from another blog, and it was a big hit. It also made a ton (for my little family), so I made them into frozen burritos for quick lunches. It's not fancy by any means, but pretty quick and filling. You can completely adapt this to your own family's tastes and size, too. I served them with homemade guacamole and blue corn tortilla chips.
2-3 chicken breasts, diced
1 6.9 oz. box Rice-a-Roni, Spanish flavor
2-3 Tbs. butter or olive oil
2 cups water
1 16 oz. jar salsa, any flavor or brand
1/2 green pepper, diced
1/2 red pepper, diced
1 small red onion, diced
1 can black beans, drained and rinsed
1 cup frozen corn (don't need to defrost)
6-10 tortillas, depending on size (Everyone raves about the uncooked kind from Costco, but since I didn't have time last night to make an extra trip, I just used regular Mission brand flour tortillas)
baby spinach, for serving
shredded cheese, for serving
guacamole, for serving
In a non-stick skillet over medium high heat, saute onions and bell peppers in butter or olive oil. When onions are translucent, add rice and chicken. When chicken and rice are starting to brown, add water, the seasoning packet from the rice, salsa, beans, and corn. Bring to a boil, then cover and simmer for 15-20 minutes until rice and chicken are cooked and the liquid is absorbed.
If you're ready to eat, fill tortillas with rice and chicken mixture, baby spinach leaves, cheese, sour cream, and guacamole. When I made some to freeze, I only added cheese to the rice-chicken mixture in the burritos, since I've never seen how guacamole and sour cream freeze, and I didn't want the spinach to wilt.
2-3 chicken breasts, diced
1 6.9 oz. box Rice-a-Roni, Spanish flavor
2-3 Tbs. butter or olive oil
2 cups water
1 16 oz. jar salsa, any flavor or brand
1/2 green pepper, diced
1/2 red pepper, diced
1 small red onion, diced
1 can black beans, drained and rinsed
1 cup frozen corn (don't need to defrost)
6-10 tortillas, depending on size (Everyone raves about the uncooked kind from Costco, but since I didn't have time last night to make an extra trip, I just used regular Mission brand flour tortillas)
baby spinach, for serving
shredded cheese, for serving
guacamole, for serving
In a non-stick skillet over medium high heat, saute onions and bell peppers in butter or olive oil. When onions are translucent, add rice and chicken. When chicken and rice are starting to brown, add water, the seasoning packet from the rice, salsa, beans, and corn. Bring to a boil, then cover and simmer for 15-20 minutes until rice and chicken are cooked and the liquid is absorbed.
If you're ready to eat, fill tortillas with rice and chicken mixture, baby spinach leaves, cheese, sour cream, and guacamole. When I made some to freeze, I only added cheese to the rice-chicken mixture in the burritos, since I've never seen how guacamole and sour cream freeze, and I didn't want the spinach to wilt.
Monday, July 26, 2010
The best traditional homemade pizza recipe
Pizza
Yield: 5 servings (serving size: 2 wedges)
Ingredients
1 cup warm water (100° to 110°), divided
10 ounce bread flour (about 2 cups plus 2 tablespoons)
1 package dry yeast (about 2 1/4 teaspoons)
4 teaspoons olive oil
3/4 teaspoon kosher salt, divided
Cooking spray
1 tablespoon yellow cornmeal
3/4 cup Basic Pizza Sauce
1 1/4 cups (5 ounces) thinly sliced fresh mozzarella cheese
1/3 cup small fresh basil leaves
Preparation
1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
2. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
3. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat the pizza stone for 30 minutes before baking dough.
4. Remove plastic wrap from dough. Sprinkle dough with the remaining 1/4 teaspoon salt. Spread Basic Pizza Sauce evenly over dough, leaving a 1/2-inch border. Arrange cheese slices evenly over pizza. Slide pizza onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 11 minutes or until the crust is golden. Cut pizza into 10 wedges, and sprinkle evenly with basil.
Nutritional Information
Calories:
421
Fat:
10.9g (sat 4.7g,mono 4.7g,poly 1g)
Protein:
16.9g
Carbohydrate:
62.8g
Fiber:
6.5g
Cholesterol:
22mg
Iron:
4.4mg
Sodium:
754mg
Basic Pizza Sauce
Yield: 6 servings (serving size: about 1/3 cup)
Ingredients
2 tablespoons extra-virgin olive oil
5 garlic cloves, minced
1 (28-ounce) can San Marzano tomatoes
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
Preparation
1. Heat oil in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Remove tomatoes from can using a slotted spoon, reserving juices. Crush tomatoes. Stir tomatoes, juices, salt, and oregano into garlic mixture; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally.
Nutritional Information
Calories:
66
Fat:
4.7g (sat 0.7g,mono 3.3g,poly 0.6g)
Protein:
1.2g
Carbohydrate:
6.2g
Fiber:
1.4g
Cholesterol:
0.0mg
Iron:
1.4mg
Sodium:
175mg
Calcium:
48mg
Try it and let me know what you think. It makes your house smell soooo yummy. Just an FYI, the dough is INCREDIBLY sticky and is supposed to be. I mixed it with my hands and spent 5 minutes trying to rub off as much as possible into the bowl. To make the crust I just kind of held it by the edge and rotated it around and let gravity do it's work. It really is a very simple recipe, just needs planning to make the dough the night before. But it's tasty and filling without the heavy food coma afterward!
Yield: 5 servings (serving size: 2 wedges)
Ingredients
1 cup warm water (100° to 110°), divided
10 ounce bread flour (about 2 cups plus 2 tablespoons)
1 package dry yeast (about 2 1/4 teaspoons)
4 teaspoons olive oil
3/4 teaspoon kosher salt, divided
Cooking spray
1 tablespoon yellow cornmeal
3/4 cup Basic Pizza Sauce
1 1/4 cups (5 ounces) thinly sliced fresh mozzarella cheese
1/3 cup small fresh basil leaves
Preparation
1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
2. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
3. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat the pizza stone for 30 minutes before baking dough.
4. Remove plastic wrap from dough. Sprinkle dough with the remaining 1/4 teaspoon salt. Spread Basic Pizza Sauce evenly over dough, leaving a 1/2-inch border. Arrange cheese slices evenly over pizza. Slide pizza onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 11 minutes or until the crust is golden. Cut pizza into 10 wedges, and sprinkle evenly with basil.
Nutritional Information
Calories:
421
Fat:
10.9g (sat 4.7g,mono 4.7g,poly 1g)
Protein:
16.9g
Carbohydrate:
62.8g
Fiber:
6.5g
Cholesterol:
22mg
Iron:
4.4mg
Sodium:
754mg
Basic Pizza Sauce
Yield: 6 servings (serving size: about 1/3 cup)
Ingredients
2 tablespoons extra-virgin olive oil
5 garlic cloves, minced
1 (28-ounce) can San Marzano tomatoes
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
Preparation
1. Heat oil in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Remove tomatoes from can using a slotted spoon, reserving juices. Crush tomatoes. Stir tomatoes, juices, salt, and oregano into garlic mixture; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally.
Nutritional Information
Calories:
66
Fat:
4.7g (sat 0.7g,mono 3.3g,poly 0.6g)
Protein:
1.2g
Carbohydrate:
6.2g
Fiber:
1.4g
Cholesterol:
0.0mg
Iron:
1.4mg
Sodium:
175mg
Calcium:
48mg
Try it and let me know what you think. It makes your house smell soooo yummy. Just an FYI, the dough is INCREDIBLY sticky and is supposed to be. I mixed it with my hands and spent 5 minutes trying to rub off as much as possible into the bowl. To make the crust I just kind of held it by the edge and rotated it around and let gravity do it's work. It really is a very simple recipe, just needs planning to make the dough the night before. But it's tasty and filling without the heavy food coma afterward!
Monday, February 8, 2010
Jen's Favorite Buttercream Frosting
I LOVE frosting! In fact, yesterday Morgan (4) said..."I think we should make cupcakes because then I can lick the frosting right off the top," and I laughed out loud because I knew EXACTLY where he learned that from! ;) Anyway, I have tried a lot of recipes for buttercream frosting and I have never been head over heels in love with one, so finally I decided to break the mold and experiment instead of following recipes that were never just right.
Seth doesn't like frosting - at all - it is almost like a Jack Sprat thing - I eat his frosting he eats my cake, but when I made this frosting, he loved it! Yesterday I took cupcakes with this frosting to a baby blessing and I had a couple of requests for the recipe, so without further ado, I give you my favorite buttercream frosting recipe - and it is easy! There are a lot of extra instructions I am adding in because I learned a lot about frosting success while experimenting so I am sharing with you...I will list the un-noted recipe below the noted one if you want it easier to read!(One note: because this is modified I usually eyeball it and don't measure precisely, so if it doesn't taste just right to you, don't be afraid to make adjustments!)
1 cup butter (room temperature - if you don't store your butter at room temperature, you can put it in the microwave in a small bowl on defrost for 10-20 seconds and it will soften without melting)
1/2 - 2/3 cup crisco shortening (I don't measure this I just add 2 large heaping spoonfuls)
2 Tbsp. pure vanilla extract (not immitation vanilla - the pure stuff makes a difference - if you want white frosting, get the clear vanilla extract - McCormicks and Watkins make good ones)
2 tsp. almond extract (optional, but it really neutralizes the taste of the powdered sugar...sometimes I substitute other flavors here, but I always add at least 1/2 tsp. of almond extract)
4 cups confectioners sugar
4 Tbsp. cream or milk (you can use either or both, but I have found that I like the taste best when I use 3Tbsp cream and 1 Tbsp milk)
1/2 tsp. glycerin (optional - this thickens up your frosting to counteract the liquid food coloring or flavors without more powdered sugar)
I usually mix this in my kitchenaid with the whipping attachment, but if you are using a handmixer, I recommend using your whipping attachment. Cream butter and crisco until smooth. Add vanilla and almond extract and whip. Gradually mix in powdered sugar 1 cup at a time - scraping sides as needed. Add milk. Whip for 2-3 minutes. Adjust ingredients to taste. Add glycerin if needed.
Adjustable ingredients:
To thicken a lot without more butter taste add more crisco.
If it is too powdery add more milk or cream.
If it is the right consistency but tastes too much like powdered sugar add more vanilla or almond extract.
If it tastes just right, but isn't thick enough add more glycerin.
Recipe without notes:
1 cup butter, room temperature
1/2 - 2/3 cup crisco shortening
2 Tbsp. pure vanilla extract
2 tsp. almond extract
4 cups confectioners sugar
4 Tbsp cream or milk
1/2 tsp. glycerin (optional)
Cream butter and crisco until smooth. Add vanilla and almond extract and whip. Gradually mix in powdered sugar 1 cup at a time - scraping sides as needed. Add milk. Whip for 2-3 minutes. Add glycerin.
Seth doesn't like frosting - at all - it is almost like a Jack Sprat thing - I eat his frosting he eats my cake, but when I made this frosting, he loved it! Yesterday I took cupcakes with this frosting to a baby blessing and I had a couple of requests for the recipe, so without further ado, I give you my favorite buttercream frosting recipe - and it is easy! There are a lot of extra instructions I am adding in because I learned a lot about frosting success while experimenting so I am sharing with you...I will list the un-noted recipe below the noted one if you want it easier to read!(One note: because this is modified I usually eyeball it and don't measure precisely, so if it doesn't taste just right to you, don't be afraid to make adjustments!)
1 cup butter (room temperature - if you don't store your butter at room temperature, you can put it in the microwave in a small bowl on defrost for 10-20 seconds and it will soften without melting)
1/2 - 2/3 cup crisco shortening (I don't measure this I just add 2 large heaping spoonfuls)
2 Tbsp. pure vanilla extract (not immitation vanilla - the pure stuff makes a difference - if you want white frosting, get the clear vanilla extract - McCormicks and Watkins make good ones)
2 tsp. almond extract (optional, but it really neutralizes the taste of the powdered sugar...sometimes I substitute other flavors here, but I always add at least 1/2 tsp. of almond extract)
4 cups confectioners sugar
4 Tbsp. cream or milk (you can use either or both, but I have found that I like the taste best when I use 3Tbsp cream and 1 Tbsp milk)
1/2 tsp. glycerin (optional - this thickens up your frosting to counteract the liquid food coloring or flavors without more powdered sugar)
I usually mix this in my kitchenaid with the whipping attachment, but if you are using a handmixer, I recommend using your whipping attachment. Cream butter and crisco until smooth. Add vanilla and almond extract and whip. Gradually mix in powdered sugar 1 cup at a time - scraping sides as needed. Add milk. Whip for 2-3 minutes. Adjust ingredients to taste. Add glycerin if needed.
Adjustable ingredients:
To thicken a lot without more butter taste add more crisco.
If it is too powdery add more milk or cream.
If it is the right consistency but tastes too much like powdered sugar add more vanilla or almond extract.
If it tastes just right, but isn't thick enough add more glycerin.
Recipe without notes:
1 cup butter, room temperature
1/2 - 2/3 cup crisco shortening
2 Tbsp. pure vanilla extract
2 tsp. almond extract
4 cups confectioners sugar
4 Tbsp cream or milk
1/2 tsp. glycerin (optional)
Cream butter and crisco until smooth. Add vanilla and almond extract and whip. Gradually mix in powdered sugar 1 cup at a time - scraping sides as needed. Add milk. Whip for 2-3 minutes. Add glycerin.
Thursday, January 28, 2010
Super Easy Black Bean Chili
Super Easy Black Bean Chili
by Erin Taylor
This chili is super fast, super easy, and super good! Make some on a cold night and serve with your favorite cornbread and honeybutter! (I use Marie Callendar's brand!)
Easy Mexican Salad recipe follows using same chili! It's delicious!!!
1 lb. ground beef or turkey
1 can chopped tomatoes
1 can corn (drained)
1 can black beans (red beans would work, too, but black has more flavor!)
2 C. water
2 tsp. chopped garlic (or garlic powder)
1 Tbsp. ground Cumin
1 Tbsp. Chili Powder
Salt and pepper
Brown the meat in a pot. (making this all in one pot saves dishes!)Drain any excess fat. Add contents of cans, garic, and seasonings. Let simmer for about 10 minutes. Serve with a dollop of sour cream and shredded cheese.
*hint- this chili is PERFECT as an Easy Mexican Salad! Crumble corn tortilla chips onto a plate. Top with shredded lettuce. Pour chili over the top. Add shredded cheese, sour cream,sliced olives, and salsa. Enjoy!!!
by Erin Taylor
This chili is super fast, super easy, and super good! Make some on a cold night and serve with your favorite cornbread and honeybutter! (I use Marie Callendar's brand!)
Easy Mexican Salad recipe follows using same chili! It's delicious!!!
1 lb. ground beef or turkey
1 can chopped tomatoes
1 can corn (drained)
1 can black beans (red beans would work, too, but black has more flavor!)
2 C. water
2 tsp. chopped garlic (or garlic powder)
1 Tbsp. ground Cumin
1 Tbsp. Chili Powder
Salt and pepper
Brown the meat in a pot. (making this all in one pot saves dishes!)Drain any excess fat. Add contents of cans, garic, and seasonings. Let simmer for about 10 minutes. Serve with a dollop of sour cream and shredded cheese.
*hint- this chili is PERFECT as an Easy Mexican Salad! Crumble corn tortilla chips onto a plate. Top with shredded lettuce. Pour chili over the top. Add shredded cheese, sour cream,sliced olives, and salsa. Enjoy!!!
Monday, January 4, 2010
Healthier Taco Salad
So, in line with my post about trying to eat healthier and cook more often, tonight I went to the grocery store. There's nothing more refreshing for me than to clean out my fridge, clean out my cupboards, clean the kitchen, then go to the store and fill up my fridge and cupboards with healthy, fresh foods. I'm also making an effort to make better choices at the store when I can--watching sales, using coupons, and buying organic and local as much as possible. Since my fridge was practically bare, I can't believe I was able to buy about 10 days' worth of meals (3 a day plus snacks), all organic produce, for under $200.
Anyhow, I had some ground turkey breast in my freezer that I wanted to use up, so I came up with this recipe (it made enough for 2 very generously portioned salads--probably too generous--and enough leftovers for lunch tomorrow too):
1 pound ground turkey breast
1 can black beans, rinsed and drained*
1 packet of organic, low sodium taco seasoning mix
1 medium red onion, diced
1 avocado, diced and tossed in 1 tsp. lime juice
blue corn tortilla chips**
romaine lettuce
green onions
shredded cheese
fat free sour cream
fresh salsa
sliced olives
1. In a nonstick skillet, saute onions in 1 tsp olive oil. Add ground turkey breast and taco seasoning, letting it brown while breaking up with a wooden spoon. Add black beans when turkey is nearly cooked through.
2. Layer turkey-bean mixture with a few chips, cheese, romaine lettuce, olives, green onions, diced avocado, sour cream, and salsa.
*I used to really hate beans. But since my husband grew up eating tons of Mexican food in southern California, he made me try them again...and now I love them! They are such a quick way to get protein and complex carbohydrates, plus they're super cheap. I think black beans have the most health benefits, but feel free to substitute whatever you have.
**I had blue corn tortilla chips from Whole Foods in my pantry. I read that as far as tortilla chips go, blue corn chips have at least some antioxidants in them despite the fact that they're chips and therefore a splurge. They're really tasty too, but again, substitute what you have.
Anyhow, I had some ground turkey breast in my freezer that I wanted to use up, so I came up with this recipe (it made enough for 2 very generously portioned salads--probably too generous--and enough leftovers for lunch tomorrow too):
1 pound ground turkey breast
1 can black beans, rinsed and drained*
1 packet of organic, low sodium taco seasoning mix
1 medium red onion, diced
1 avocado, diced and tossed in 1 tsp. lime juice
blue corn tortilla chips**
romaine lettuce
green onions
shredded cheese
fat free sour cream
fresh salsa
sliced olives
1. In a nonstick skillet, saute onions in 1 tsp olive oil. Add ground turkey breast and taco seasoning, letting it brown while breaking up with a wooden spoon. Add black beans when turkey is nearly cooked through.
2. Layer turkey-bean mixture with a few chips, cheese, romaine lettuce, olives, green onions, diced avocado, sour cream, and salsa.
*I used to really hate beans. But since my husband grew up eating tons of Mexican food in southern California, he made me try them again...and now I love them! They are such a quick way to get protein and complex carbohydrates, plus they're super cheap. I think black beans have the most health benefits, but feel free to substitute whatever you have.
**I had blue corn tortilla chips from Whole Foods in my pantry. I read that as far as tortilla chips go, blue corn chips have at least some antioxidants in them despite the fact that they're chips and therefore a splurge. They're really tasty too, but again, substitute what you have.
Roasted Winter Vegetables: Updated
With the beginning of a new year, I always try to make one of my resolutions an effort to cook healthier and more frequently (as opposed to going out). Do you ever find that when you make the effort to buy great produce, plan meals, and eat at home, you eat healthier and save money? I sure do. So I'm trying my best to eat better, which means a variety of colorful, healthy foods while saving money (and getting my husband to eat something besides bean burritos!).
For Christmas Eve with my family, I knew I wanted to make these roasted veggies. My hands-down favorite way to eat veggies is after they've been roasted in the oven, and even my super picky husband always gets seconds when I make them. But since we were having a lot of people over for Christmas Eve dinner, I wanted to change them up a bit, especially since we were already having mashed potatoes. So here's what I did (and they were oh so delicious):
1 sweet potato
1 yam
6-8 carrots
4 parsnips
1 red bell pepper
1/2 bag frozen pearl onions, defrosted
2 Tbs. olive oil
1 packet McCormick toasted onion & garlic potato seasoning (I'm sure you could replicate this with salt, pepper, garlic powder, and onion flakes)
Peel and cut veggies into 1 inch pieces. Toss with olive oil and seasoning, then spread onto a rimmed cookie sheet. Roast at 425 for 20-25 minutes, or until just tender. Then broil an additional few minutes until everything is browned and crispy.
If you have leftovers (since this makes a ton), and you like veggie soup, just puree all the veggies in a blender with chicken broth, then reheat.
For Christmas Eve with my family, I knew I wanted to make these roasted veggies. My hands-down favorite way to eat veggies is after they've been roasted in the oven, and even my super picky husband always gets seconds when I make them. But since we were having a lot of people over for Christmas Eve dinner, I wanted to change them up a bit, especially since we were already having mashed potatoes. So here's what I did (and they were oh so delicious):
1 sweet potato
1 yam
6-8 carrots
4 parsnips
1 red bell pepper
1/2 bag frozen pearl onions, defrosted
2 Tbs. olive oil
1 packet McCormick toasted onion & garlic potato seasoning (I'm sure you could replicate this with salt, pepper, garlic powder, and onion flakes)
Peel and cut veggies into 1 inch pieces. Toss with olive oil and seasoning, then spread onto a rimmed cookie sheet. Roast at 425 for 20-25 minutes, or until just tender. Then broil an additional few minutes until everything is browned and crispy.
If you have leftovers (since this makes a ton), and you like veggie soup, just puree all the veggies in a blender with chicken broth, then reheat.
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