Drink Your Vegetables

I really needed a way to pack in some more nutrients to my maternity leave diet. Most of my daytime meals are whatever I can fix in a flash, often microwave leftovers or quick snacks with a few too many boxes of mac n cheese making an appearance. Veggies are usually for dinner only...if we're lucky.

Since I had been hearing a lot about Green Smoothies (smoothies including fresh greens such as spinach or kale), I decided to give one a try for breakfast today and I really just winged it.

First, I threw some blueberries in the freezer overnight to chill the smoothie and act as my "ice", but in the future I will likely get frozen fruit to skip this step. If I'm going to freeze it anyway, frozen fruit is cheaper and less perishable.

Next, I layered the following ingredients in my blender:

• 1 large handful of frozen fresh blueberries
• 6 fresh strawberries
• 2+ handfuls of fresh baby spinach
• 1 whole banana
• enough skim milk to cover the blueberries below

I gave it a few pulses, stirred it with a spoon to get the spinach to sink down, and proceeded to blend. This was the result:





My only trouble is I woke a sleeping baby with the blender...oops:



Here it is ready to drink, and wow was it delicious! I like spinach, but even if you are a greens hater this is a great way to hide them from yourself, or your family, because you really can't taste them!

Moral of the story: Do not fear the green smoothie (which is actually purple). I think I'll add even more spinach next time!

St. Louis Style Gooey Butter Cake

My husband's work is having a "bake-off" tomorrow so he commissioned me to make something that will knock their socks off. Desiring to be a little more creative than a basic cookie or brownie, we thought we could take this opportunity to introduce those Chicagoans to a St. Louis staple, Gooey Butter Cake! You know one of the staples that is featured on my favorite St. Louis Style print that I have...

There are a variety of recipes out there, but this one is quite simple and the one my mother has been using for years straight from our parish cookbook.

Gooey Butter Cake Recipe

Ingredients:

• 1 yellow cake mix
• 1 stick melted butter
• 4 eggs
• 8 oz. cream cheese
• 1lb. powdered sugar

Directions:

Mix the following, then spread into ungreased 9X13 cake pan (this part will be thick):

1 yellow cake mix

1 stick melted butter

2 eggs, beaten

Beat the following with a mixer until smooth, then pour over the thick batter:

8 oz. cream cheese

2 eggs

1lb. powdered sugar

Bake @ 350 degrees for 35 minutes. Let cool and serve cut into squares to resemble a lemon bar or a coffee cake of sorts.

Before:

After:

I think the gooey center pieces are the best. It's rich though, so make sure you have plenty of people to share it with. Enjoy!

My Milkshake Menu

Last night I had my oral surgery to remove all 4 wisdom teeth and I have to say it could have been much worse! I actually feel ok and I believe the worst part will be not being able to eat much solid food for a while. So I'm getting creative with my soft/liquid menu and fixing up a couple of non-traditional milkshakes.

Please note:

*I generally prefer malts so I usually add original Malted Milk to my shakes, but if you don't prefer malts you can simply omit!

**These recipes won't have exact measurements since I just wing it, but you can add & blend to your own taste & texture likings. I think I averaged about 3 scoops of ice cream and a cup or so of skim milk per serving.

Monkey Shake Recipe

This is inspired by my generous colleague, Emily, who gave me a gift bag full of all of the ingredients to make Monkey Shakes prior to my surgery.

• Vanilla Ice Cream
• 1 small Banana
• Chocolate Syrup
• Shot of brewed coffee or espresso
• Milk

Vanilla Cupcake Shake

This is inspired by my leftover pink vanilla frosted valentine cupcakes I made which were taunting me, begging to be consumed (if not chewed) last night.

• Vanilla Ice Cream
• 1 whole Frosted & Sprinkled Vanilla Cupcake
• Milk
• 2 tablespoons of Original Malted Milk

Cheesecake Milkshake

I have yet to try this one, but it was a suggestion from my friend, Lori, who said these saved her life last year while she had her jaw wired shut.

• Vanilla Ice Cream
• Scoop of Philadelphia Ready-To-Eat Cheesecake Filling
• Milk
• *maybe Malted Milk...we'll see!

So those are my three, unique milkshake recipes so far. If anyone out there has any other fun recipes to share, please do!

Sunday Supper: Artichoke and Sun-Dried Tomato Stuffed Chicken w/ Spinach & Pine Nut Orzo

Last night we had a terrific Sunday Supper of stuffed chicken and orzo. I forgot to take photos, but I will still post the recipes for anyone who may be interested.

Artichoke and Sun-Dried Tomato Stuffed Chicken Breast
Recipe courtesy Guy Fieri

Ingredients

• 3 tablespoons olive oil, divided
• 1/2 cup chopped red onion
• 3/4 cup chopped marinated artichoke hearts
• 1/2 cup chopped marinated sun-dried tomatoes
• 1/2 teaspoon salt
• 1/2 teaspoon fresh cracked black pepper
• 2 tablespoons minced garlic
• 3/4 cup white wine, divided
• 3 tablespoons butter, divided
• 1/4 cup grated Parmesan
• 1/2 tablespoon finely chopped Italian parsley leaves
• 4 boneless, skinless chicken breasts

Directions
In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.

Remove from the heat and allow to cool before stuffing the chicken breast.

Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.

Put 1/4 of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and
stuffing.

Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine.

Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.

Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.

Orzo with Spinach, Grape Tomatoes & Pine Nuts
my adaptation from a a few recipes; Serves about 6

Ingredients

• 3 tablespoons olive oil
• 1 package frozen, organic spinach; partially or fully defrosted
• Salt and freshly ground black pepper
• 1/4 cup pine nuts
• 3 cloves garlic, finely chopped
• 1/2 package grape tomatoes, cut into halves
• 1 lb of dried orzo pasta
• 26 oz container of chicken stock (substitute vegetable stock if vegetarian)

Directions
Heat a large covered skillet over medium high heat. Add 2 tablespoons of the olive oil and when it is hot, add the partially defrosted spinach and break apart as it heats. Stir in a pinch each of salt and pepper. Transfer the spinach to a strainer set over a bowl and drain. When cool enough to handle, press down on the spinach to extract as much liquid as possible and reserve the juice for later

In a large heavy skillet, heat the remaining tablespoon of olive oil over medium heat. Add the pine nuts and stir for 1 to 2 minutes, until slightly golden. Add the garlic and cook, stirring, for 2 minutes, until the garlic gives off its aroma. Add in the cooked spinach and remove from the heat.

In a large saucepan, bring the chicken stock to a boil. Cook the orzo, stirring occasionally to prevent sticking, for about 9 minutes or until tender. Once most of the stock is absorbed and orzo is tender stir in the spinach mixture, then stir in the uncooked grape tomato halves. Lastly, add remaining spinach juice to taste.

These two recipes were delicious together and the orzo reheated nicely tonight for dinner :-)

Our Thanksgiving Feast (w/Centerpieces & Recipes)

This Thanksgiving we invited our families to come to Chicago, which I spoke about previously here. And in hosting this potentially stressful event, I realized something telling about myself. There is something about big-old stressful life events that somehow do NOT stress me out. At all. Don't get me wrong the planning, prepping and waiting for the event to come have some stress and freak-out moments. And day-to-day some might say that I am a high-strung person, but for some reason I feel SO comfortable and in the zone in situations that often send other people into hives.

For example, a wedding day can be one of the most nerve-wracking days of many people's lives, but mine was literally the most calm day of my life. I seriously had never felt more at peace, so much so that my husband, family and bridesmaids all commented on my serenity. And now, hosting my first Thanksgiving, my mom and Dave both admitted that they cringed a little thinking about how I might fly off the handle if the whole meal didn't fall into place as expected while also hosting my-in-laws and family for the first time. But I didn't. In fact, the meal came together perfectly and I literally felt like I floated through the day. I think I just love the sense of satisfaction of everything coming together and creating something special (meals, memories) for those that I love.

If I could find a way to make every day a Martha Stewart Living or Wedding day, I might be one stress-free lady. Eventually maybe this cooking/hosting/coordinating gig can be more a part of my day-to-day life, but until that time I'll savor the serene moments and try to remember how therapeutic that can be when the smaller stressors start to get to me. But enough with the psychoanalysis, and on to the fun table-scape and scrumptious recipes that were a big hit!

For my Thanksgiving Table, I took a cue from Martha and drilled out fresh pumpkins & gourds to make autumnal candle holders for our centerpieces. See the gourd candle instructional video here. Then I took a brown platter, filled it with green split peas and added warm colored candles to the gourds. And voila!

(excuse the quality of my iPhone pic)

Now on to the Thanksgiving Recipes...

Alton Brown's Good Eats Roast Turkey: Seriously if you only take one thing away from my blog ever, it should be this recipe along with a promise to never prepare your turkey any other way. Yes, it's that good. Prior to this recipe, I thought the turkey was just a sideshow to the main event of scrumptious sides... never living up to it's main course ranking. It was just there; always a bit dry and with little seasoning. But if you brine and roast your turkey next year following this recipe be prepared to enjoy the juiciest tender bird on earth. Period. And it's not just a fluke. We did this at my mom's house for Christmas again with two large turkey breasts and had the same excellent results. **One tip: Coat the turkey with canola oil first, then put it in the pan. I poured the canola oil over the bird in the roasting pan which caused a lot of excess oil in bottom and lots of smoke while you have it at 500 degrees. We revised it at my mom's and got no smoke.

Sausage and Apple Stuffing: This was my second favorite part of the meal, and again it made an encore at my mom's Christmas because it was such a hit. I used turkey sausage, although it called for pork, and it was still very good.

Barefoot Contessa Homemade Gravy: Yummy, rich and delicious. Enough said.

Emeril's Cranberry Sauce: I grew up on the canned stuff so this is a major upgrade.

Bourbon Pecan Pie: Ok, so this ALSO made a second showing at Christmas if that tells you how repeat worthy this pie recipe is. I was a little heavy handed on the Maker's Mark bourbon and had no complaints ;-)

The rest of the meal was rounded out by my roasted brussels sprouts, my mom's sweet potato and pecan crusted casserole, her green bean casserole, and warm rolls.

Oh, and I also followed Colleen's advice and wore my favorite apron to top it all off :-)

Happy belated Thanksgiving everyone.

Sunday Supper: Boursin Stuffed Chicken, Roasted Brussels Sprouts & Mashed Sweet Potatoes

I love Sundays, mostly because I have lots of time. One thing I like to do with that time is cook, since it's rare that I cook much of anything that doesn't come out of a box on weeknights.

Tonight my sister came over for dinner and I prepared a yummy chicken dinner for the three of us which included Boursin Chicken, Roasted Brussels Sprouts and Mashed Sweet Potatoes.

I have made the chicken recipe once before, and it comes from a cookbook that was a wedding gift from my aunt, Meet Us in the Kitchen: A Collection of Recipes and Stories from the Junior League of St. Louis.

To make the Boursin Chicken, you'll need:

5 ounces boursin cheese with herbs and garlic, softened

1 tablespoon flour

1/4 cup shredded carrots

1/4 cup coarsely chopped walnuts

4 tablespoons chopped fresh parsley; divided into 2 tablespoon parts each (I used dry; thus, I use less)

4 boneless skinless chicken breasts

1/3 cup dry bread crumbs

2 tablespoons grated Parmesan cheese

2 tablespoons butter, melted

4 wooden skewers or picks

First, combine the cheese, flour, carrots, walnuts and 2 tablespoons parsley in a bowl and blend well.

Pound each chicken breast into a 5 1/2-inch square. Place 1/4 of cheese mixture on each square. Fold in the sides and roll up; secure with wooden skewers or picks.

Next, mix the bread crumbs, Parmesan cheese and 2 tablespoons parsley in a shallow dish.

Brush the chicken roll-ups with melted butter. Roll in the bread crumb mixture.

Place on a wire rack in an 8X8-inch backing pan. Bake at 350 degrees for 40 minutes or until chicken is cooked through.

I paired the chicken with Roasted Brussels Sprouts. (Hey, don't knock 'em till you try them!) I know that for most, Brussels sprouts conjure up unpleasant thoughts, and I'll admit this was my first time making these as well but they turned out VERY good and are very simple to make.

All you need is:

1 1/2 pounds Brussels sprouts (I halved this since I was cooking for 3, instead of 6.)

3 tablespoons of good olive oil

kosher salt

freshly ground black pepper

Preheat Oven to 400 degrees. Then, cut off the brown end of the sprouts, pull off any yellow, outer leaves and then cut each sprout in half (note: recipe calls for whole but most reviews prefer halves to get crispier sprouts. It's your call. Since I was roasting them along with baking chicken, I kept them in the full 40 minutes but only had the oven at 350).

Mix them in a bowl with olive oil, salt and pepper to taste.

Pour them on to a metal sheet pan and roast for 35-40 minutes (note: watch carefully your may desire a shorter cooking time.) Shake the pan from time to time to brown the sprout evenly.

I also added some Mashed Sweet Potatoes to the mix, loosely following a Paula Dean recipe and adding a few tricks of my own. I decreased the recipe due to only serving a few for dinner tonight, so here is the recipe as I did it.

You'll need:

3 large sweet potatoes, peeled and chopped

1/4 cup butter

2 tablespoons honey (or more to taste, if you prefer sweeter)

1/8 teaspoon ground cinnamon (I freshly ground mine from sticks!)

kosher salt to taste

My own addition: Add about 5 dashes of very good, aged balsamic vinegar (we brought ours back from Italy and I could literally eat it like candy.)

Add the potatoes to a dutch oven and cover with water.

Bring to a boil over medium-high heat. Reduce heat and simmer until the potatoes are tender, about 8 to 10 minutes, drain well. Return the potatoes to the dutch oven, and add the butter, honey, balsamic vinegar, cinnamon and salt. You could, beat at low speed with an electric mixer until smooth or I prefer to go at it with an old-school masher or pastry blender. Serve hot!

Served together, this makes for a colorful fall plate and a scrumptious Sunday Supper.

Give it a try!

Artery Clogging Coconut Cake

This weekend I tried my hand at baking my first ever, completely from scratch, cake. I took the new KitchenAid mixer out of the box for the first time since receiving it at a wedding shower last year and got to work.

After reading some reviews online, I slightly adapted the Barefoot Contessa's Coconut Cake Recipe as my guide. The link shows her recipe but I changed out a few things that I'll list here. (Warning: With as much butter that is in this recipe, you'd think Ina Gardner took a page from Paula Dean's cookbook!)

Substitutions: I used coconut milk instead of regular milk, more vanilla/less almond extract, cake flour instead of regular flour, adjusted baking time, and toasted the coconut topping instead of using it as is.

Ingredients

• 3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
• 2 cups sugar
• 5 extra-large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon pure almond extract
• 3 cups cake flour, plus more for dusting the pans
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup coconut milk
• 4 ounces sweetened shredded coconut

For the frosting: (this made way too much frosting for my cake, but I guess I could have used some more between the layers.)

• 1 pound cream cheese, at room temperature
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract
• 1/4 teaspoon imitation coconut extract
• 1 pound confectioners' sugar, sifted (I used a bit more to thicken it)
• 6 ounces sweetened shredded coconut (PLEASE NOTE: I preferred the color and texture of toasted coconut for this part, so I baked it on a baking sheet at 325 degrees for about 12 minutes. Mine was already sweetened, but here are instructions for sweetening and toasting your coconut.)

Directions

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 35-45 minutes (she suggests 45-55 and that is too long!), until the tops are browned and a cake tester comes out clean.

Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla, almond and coconut extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides.

To decorate the cake, sprinkle the top with toasted coconut and lightly press more coconut onto the sides.

Serve at room temperature.

Enjoy! But with over a pound of butter and a pound of cream cheese, don't enjoy TOO often ;-)

Happy end of your Birthday Week, Dave!

Valentine's Day Fondue for Two

Happy Valentine's Day!

In celebration of our first married Valentine's Day we are going to take advantage of the fondue set purchased for us as a gift from our wedding registry and have a nice night in. We are going shopping soon for all the ingredients to make a savory cheese and a super-sweet chocolate fondue, and we plan to use these two recipes:

Fondue Vudu, courtesy of Alton Brown

Ingredients

1 clove garlic, halved
1 (12-ounce) bottle hard apple cider
2 tablespoons lemon juice
1 tablespoon brandy
Pinch kosher salt
5 ounces (2 cups) Gruyere, grated
5 ounces (2 cups) Smoked Gouda, rind removed, grated
1 tablespoon plus 1 teaspoon cornstarch
1/4 teaspoon curry powder
Several grinds fresh ground black pepper

Directions
Rub inside of fondue pot or heavy small saucepan with garlic. Pour cider into pot. Add 1 tablespoon of lemon juice, the brandy and salt and bring to a simmer over medium heat. Meanwhile, grate the cheese and toss well with the cornstarch in a large bowl. When the cider just begins to simmer, gradually add the cheese a handful at a time, allowing each addition to melt completely before adding the next. Continue adding cheese and stirring until all cheese is incorporated, about 3 minutes. If mixture starts to bubble, reduce heat to low. The mixture is ready when creamy and easily coats the back of a spoon. Stir in curry powder and pepper. If cheese seems stringy, add some or all of the remaining lemon juice. Move fondue pot to alcohol warmer, and keep stirring during service. 

A variety of breads, from pumpernickel to rye to bagel chunks can be skewered and dipped as can cauliflower, broccoli, mushrooms and potatoes. (Soften all vegetables by blanching briefly in boiling water then chilling.) Crisp fruits such as apples make great fondue fodder, as do cooked meats and sausages. Even soft pretzels make for good dipping. If any fondue is left over, cover with ice water and refrigerate, pour off water and reheat over low heat.

Chocolate Coconut Cream Fondue, Coastal Living, JULY 2006

Ingredients
1 (11.5-ounce) package dark chocolate morsels
1 cup cream of coconut
1/2 cup whipping cream
1/2 teaspoon coconut extract

Preparation
Combine all ingredients in a large, heavy saucepan over medium-low heat, stirring until chocolate melts. Transfer to a fondue pot, and keep warm over a candle burner. Serve with pound cake and fresh fruit. For tropical flair, serve with bowls of toasted coconut and toasted sliced almonds.

We can't wait to try these out tonight.

Kitschy Kool: Volume 3: Quiche

Yes, Quiche. lol. A little old-school, packed with calories and utterly delicious! My mother-in-law made us a bacon and egg quiche while we were home for Christmas and it rekindled my love for these savory pies/tarts.

I also follow a blog called Artsy-Foodie and today she posted a recipe for crustless quiche (that has to make it a little healthier, right?)...doesn't that sound and look divine? It sounds so simple, yet so scrumptious and perfect for a New Year's brunch.

Potato Spinach Crustless Quiche (serves 6-8)
1 1/2 cups sauteed chopped spinach
1 1/2 cups roasted potatoes, diced size
16 oz lowfat cottage cheese
1/2 cup egg whites
3 eggs
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 cup shredded cheese (mild cheddar or italian mix)
3 tablespoons GF breadcrumbs

Preheat oven 375F
Oil a ceramic lasagna dish

Mix all the ingredients in a large bowl. Transfer to the baking dish. Bake for 1 hour. Let cool for 10 minutes before serving.

I think I may try it this weekend!

And if you are looking to start off this New Year with a clean kitchen and prefer to eat out instead, one of my favorite places to order quiche in the Saint Louis area is at the The Blue Owl, in historic Kimswick, MO. This place may be more quaint than kitschy, with all the ladies serving you in big blue frilly aprons, but any way you slice it they have delicious quiche and pies. They always have a quiche (or 3) of the day and they are totally yummy.

Lastly, in effort to forcefully theme "Kitchy Kool" with "Quiche" for this posting, I googled "kitschy quiche" and wouldn't you know it, came up with a blog featuring a recipe for "kitsch quiche", lol. Sounds good, if you want to try it...mmmm Gruyere cheese.

So as we round out 2008, I hope to kick off my New Year with a quiche or two and maybe I have inspired you to do the same!

Recipe: Florentine-Stuffed Shells with Italian Sausage

As a new wife, I am trying something new. I never cooked much in the first year we lived together before we were married. I like to cook but we just never really did. Laziness, I guess!

Now that I have all my lovely new kitchenware from our wedding registry, I have decided to pick one new recipe a week out of one of our new cookbooks to prepare. Tonight I made use of our new enameled cast iron Mario Batali Lasagna-Roaster and prepared a recipe from a cookbook I received as a wedding shower gift: Meet Us in the Kitchen

The recipe was for Florentine-Stuffed Shells with Italian Sausage:

After gathering all of the ingredients, I realized I had bought everything EXCEPT for the cream of mushroom soup. So I substituted some Ragu Light Alfredo sauce I had in the cabinet and adjusted the amount of sour cream and mushrooms I put in, but it still came out SOO tasty.

Before:

After:

Next time I think I will use 3/4 of the amount of spinach and add 1/4lb more sausage. Oh, and I will either use spicy sausage or add some red pepper flakes for a little extra oomph!

But it was great!

Recipe:

Ingredients:

1 pound Italian Sausage

1 medium onion

1 garlic clove (I used two)

1 8 oz can of mushrooms stems & pieces, drained

1 teaspoon basil

salt & pepper to taste

2 10oz packages frozen spinach, cooked, drained

1 10oz can cream of mushroom soup

1 cup sour cream

10 2/3 oz large pasta shells, cooked

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

1 cup 40% cream

Brown the sausage in a large skillet (remove casing if you buy links), stirring until crumbly; drain. Stir in the onion, garlic, mushrooms and basil. Season with salt & pepper. Add the spinach and soup and mix well. Stir in sour cream.

Arrange the pasta shells in a single layer in a baking pan. Stuff the shells with the sausage mixture. Sprinkle with Parmesan and mozzarella cheese. Pour a thin layer of the cream over the top. Bake at 350 for 30 minutes.

Serves 4 (or more!)

Enjoy!