Roasted Garlic & Cheddar Orzo with Chicken and Broccoli

The other day, I decided to browse the gazillion and one recipes bookmarked in my Google reader. Why I star all these fantastic recipes only to never look at them again, I'm not sure. It makes me sad to think of all the wonderful things I will never have time to try, so I'm going to make an effort to reduce the list by at least a few. I began jotting down a list of some of the ones I really want to make sure I get around to.

I came across one for Pasta with Roasted Garlic, White Cheddar & White Wine Sauce, which contained broccoli and chicken. I honestly have no recollection of reading it before, let alone starring it, but I assume I thought that it would appeal to my family because a) Beckett loves broccoli b) Sage loves chicken and c) I love pasta, garlic, cheese and wine. Now having made it, this is one recipe I wish hadn't sat in my reader. It was awesome. If you are looking for a super healthy meal, this isn't it. But hey, everything in moderation, right?

I did make some changes, leaving out the wine for one. Being pregnant, I don't have a problem with a small amount of wine being cooked down in a recipe, but I do have a problem with opening a bottle for 1/4 cup and not being able to polish off the remainder of that bottle :) While I had the penne the original recipe called for, I had a suspicion this would be delightful with orzo and it was. I debated leaving out the chicken, but that would've definitely been a mistake- the chicken really complimented the other components. I used some I had on hand from a whole chicken I roasted for Sage's lunches, but you could easily use rotisserie chicken or just cook up a breast.

Now I only have a gazillion recipes waiting for me to try.

Roasted Garlic & Cheddar Orzo with Chicken and Broccoli

adapted from Annie's Eats, originally from Good Things Catered

serves 2

The only part of this meal that takes much time is the roasting of the head of garlic. If you do this step ahead of time, the rest comes together quite quickly.

1 medium sized head of garlic

1 tbsp olive oil, plus extra for drizzling

1 cup uncooked orzo

1 large head of broccoli, cut into small florets (about 5 cups)

kosher salt and fresh ground pepper

1 tbsp margarine or butter

1/2 small red bell pepper, finely chopped (1/3 cup)

1 tbsp flour

1 cup vegetable or chicken stock

1 cup shredded extra sharp cheddar cheese

1 cup chopped cooked chicken (I used white and dark meat)

Remove the outer papery skins from the head of garlic. Trim off a little from the top of the head, so that all of the cloves are partially exposed. Drizzle with a little olive oil, wrap in foil and roast at 375 for 45 minutes. Remove from oven and allow to cool. Squeeze garlic cloves from skins and mash with a fork to make garlic paste. (This step can be done ahead.)

Cook pasta until al dente, according to package directions, taking care not to overcook. Drain and set aside.

Meanwhile, heat oil over medium heat in a large skillet. Saute broccoli for 10-12 minutes, or until tender-crisp, stirring frequently. Using a slotted spoon, remove broccoli and set aside.

Add butter to pan. Once melted, add garlic paste and bell pepper. Cook for 1 minute. Whisk in flour, stirring constantly until flour mixture turns golden brown, 1-2 minutes. Pour in broth and stirring frequently simmer until slightly thickened, another couple minutes. Add cheese, stir until smooth and allow to thicken slightly.

Mix in broccoli and chicken, and cook until just heated through. Add cooked pasta and toss to coat. Taste and adjust seasonings if necessary. Serve warm.

Creamy Broccoli-Cheese Soup

There is nothing like getting very sick (say, something like a horrible stomach virus) to make you really remember and appreciate what a wonderful person you have chosen to share your life with. I just spent 30+ hours in a completely worthless state and another full day trying to recover, and all the while Sage was (not surprisingly) an awesome husband and father. Besides tending to me and taking over all the parenting duties, he did the weekly grocery shopping with a toddler in tow (a task I avoid if at all possible), ran out late night for cupcakes when I wasn't able to bake up the cute ones I'd planned for our son's school party, squeezed in taking Beckett to a fall festival, and even rode his bike to go pick up my car from getting new tires because I couldn't leave the house to drive him there.

I'm aware I've got a pretty fantastic guy, I hope to be able to do some special things in the next few days to show my gratitude. In the meantime, I hope the memory of the soup that I made the day before I got sick will tide him over. He said it was one of the best soups I've ever made, and since I make soup rather frequently, that's quite a claim.

I wanted to give Broccoli-Cheese Soup a try, as I had some broccoli to use up (which never happens in our house), and I thought of the many recipes I've seen for soups that use pureed beans to give a creamy texture. As I was getting my immersion blender out in preperation, it made me think of smoothies, and I decided to sneak some spinach into my soup, figuring like a green monster smoothie it would provide extra nutrients and green color but no overpowering flavor. I was right. If you didn't know, you'd never guess there was beans and spinach "hidden" in this soup. With a handful of crackers, it made for delightful meal that kept us full all night.

Creamy Broccoli-Cheese Soup

serves 2-3 as a meal (maybe 5 as a starter)

1 tbsp olive oil

1 large head of broccoli, cut into small florets (about 4 cups)

1/2 large red onion, copped

3 large cloves garlic, smashed and coarsely chopped

2 celery ribs, chopped

kosher salt and pepper

1 (15.5 oz) can of cannellini beans, drained and rinsed

3 cups torn spinach, stems removed

3 cups vegetable stock

1 cup shredded cheese (I used a blend of cheddar and monterey jack)

Heat oil over medium heat in a large stock pot or Dutch Oven. Reserve 1 cup of broccoli florets, setting aside, and add remaining broccoli to pot, along with celery and onion. Season with salt and pepper. Cook, stirring occasionally for 10 minutes. Add garlic and cook for an additional minute.

Add beans, spinach and stock and continue to cook over medium until broccoli and celery are tender (5-10 minutes). Remove from heat and process until smooth using a immersion blender.

Return to heat and add reserved broccoli, simmering until broccoli is tender. Stir in cheese. Taste and adjust seasoning, if necessary.

Chili Potato (and Chicken) Burritos

As I've mentioned before, I don't plan out a menu for the week. I'm too easy influenced by what strikes my fancy at that moment while at the produce market and grocery store to stick to planned out meals. I tend to come up with my meal ideas by looking at what I've already bought and taking it from there. Because of that, there are hundreds of recipes I've bookmarked in my reader and in cookbooks I may never get around to trying. But then there are those recipes that I do come across that I am so drawn to, I know I have to make right away.

When I saw these Chili Potato Burritos on Taste and Tell, I thought they sounded delicious. (I mean, they are essentially spiced mashed potatoes wrapped up in a tortilla and topped with cheese. How could they not be delicious?) Definitely not as healthy as most of the meals I opt for, but nevertheless, I found myself thinking about them all day. And the next. Maybe it was some kind of pregnancy craving, but I couldn't get them out of my head, and I knew they would be gracing my dinner table very soon.

I made some changes, mostly due to the fact I didn't reread the recipe before I went shopping. (And also because I can't ever leave a recipe alone.) I had some leftover roast chicken in the fridge, and on a whim, I decided to include some of it to half of the burritos, an addition I knew Sage would love. I tried it both ways, and while 9 times out of 10 I prefer things without meat, I actually think I liked it just a little more with the chicken. But really, both ways were great. I had intended roast some veggies to serve on the side, but I completely forgot until minutes before this was about to come out the oven, so I threw together a quick salad and it was a perfect compliment.

Chili Potato (and Chicken) Burritos
adapted from Taste and Tell, originally from allrecipes
makes 6 large burritos, serving 4-6

We are not huge enchilada sauce people, so for us, this was the perfect amount of sauce for our liking; if you'd prefer yours swimming in it, you will want to use more. We are however cheese people, so next time I will add a good bit more cheese to the tops of the burritos before baking.

3 medium-large Russet potatoes (about 2.25 lbs.), cubed (I didn't peel)
1 tbsp reduced fat milk
1 tbsp butter/margarine/spread
1 tbsp reduced fat cream cheese
1 cup shredded 2% sharp cheddar cheese (or colby jack), or more as desired
1 tsp chili powder
1 tsp ground cumin
1/4 tsp garlic powder
kosher salt and fresh ground pepper
1 (10 oz.) can of mild enchilada sauce (or about 1 1/4 cup homemade), or more as desired
6 large multi-grain soft wraps or tortilla of choice
optional: shredded cooked chicken (about 2 cups for all 6 burritos) tossed in a tbsp or two of the sauce

Boil potatoes until tender but still firm. Drain and mash with milk, butter and cream cheese.

In a medium mixing bowl, combine the mashed potatoes with 3/4 cup of the cheese, chili powder, cumin and garlic powder. Season with a couple pinches of salt and a several good grinds of pepper. Stir in about 1/3 cup of the enchilada sauce.

Spoon 1/6 of the potato mixture onto the middle of a tortilla. If desired, top with some of the shredded chicken. Roll up burrito-style and place seam side down in large baking dish. Continue, using up all tortillas and potato mixture. (I made these ahead, and at this point, refrigerated until just shortly before ready to bake.)

Pour enchilada sauce over burritos and top with desired amount of cheese. Bake in an oven preheated to 350 until cheese is melted and bubbly, about 15 minutes.

Cheesy Broccoli and Mushroom Rice Casserole

Forgive me for my absence lately. It's been a busy past week and a half for me. I worked quite a bit at the flower shop, which isn't normal for me, plus Sage was out of town for 5 days, also not typical. I got a feel of what it would be like to be a single, working mom...who just happens to be pregnant. I give major props to any pregnant, working, single mothers out in the world. (Especially if they have extremely energetic, precocious 2 1/2 year old boys.)

But even in hectic times, you have to eat, so I still spent plenty of time in my kitchen in the past week and a half. There were several recipes I was very excited to make and took the time to write all my steps down and take pictures...and none of them wowed me at all. The funny thing, this one I'm sharing was something I threw together on a whim after coming home very tired from work one night. It's pretty much a simple casserole, nothing fancy, but it wound up being my favorite thing that I made all week, and definitely something my family wants me to make again.

If you have cooked rice on hand already, this would be ideal for a weeknight. I didn't, but by starting the rice first and then prepping the vegetables, the rice was finished right around the time the rest of the recipe was. I think this screams to be served as a side dish with chicken, but we just had ours along with a huge salad and were completely satisfied. However, I think you could mix in some leftover cooked chicken or even white beans to make it more of a complete one dish meal.

Cheesy Broccoli and Mushroom Rice

I personally prefer my vegetables slightly more on the tender side. The broccoli was just a little crisp for my tastes, but when I suggested that next time I would saute the broccoli a little longer, my husband looked at me as if I had two heads and told me I was crazy. So I'm going to write it as I made it and leave that up to you.

1 cup uncooked brown rice

1 tbsp olive oil

3 broccoli crowns, cut into small florets (about 5 cups)

1 celery rib, finely chopped/minced

sea salt and fresh ground pepper

8 oz. button or cremini mushrooms, sliced

2 green onions, white and light green parts only, thinly sliced

2 garlic cloves, minced

1 tbsp unbleached all-purpose flour

3/4 cup vegetable stock

1 cup 2% shredded sharp cheddar cheese

Combine rice with 1 1/4 cups water in a medium saucepan. Bring to a boil, cover and reduce heat. Simmer for 40 minutes or until water is absorbed and rice is just slightly undercooked.

Heat oil in a large skillet over medium. Add broccoli and celery and season with a few pinches of salt and several grinds of pepper. Saute for 5 minutes. (If you prefer your broccoli a little more tender, here is where I would add a few extra minutes of sauteing.) Next add mushrooms, green onions and garlic, and cook for another 5 minutes.

Stir in flour and cook for 1 minute. Add stock, bring to a boil and cook for a few minutes, until sauce thickens.

Add cooked rice and half of the cheese and stir well to combine. Turn into a 2 quart baking dish and sprinkle with remaining cheese. Bake in oven preheated to 350 for 15 minutes.

Potato-Veggie Skillet Bake

This summer, I learned something rather shocking, something that went against everything I had heard up to that point. During our family trip to New England, we spent some time at Sage's aunt's home, where I discovered she uses soap on her cast iron. I know, crazy, right? All I've ever heard is soap + cast iron = ruined pan. But Aunt Roxann has been using her large collection of cast iron cookware daily and washing them with soap for over 25 years with no problems.

Now I'm not a germaphobe, by any means, but there was always something that just skeeved me out about not being able to wash my cast iron skillet with soap, and so I rarely used it. I'm sure cast iron purists would shudder at the thought, but I've actually found many articles/websites that agree a quick wash with a little mild dishsoap and water won't hurt well seasoned cast iron. With this information, I now use my pan all the time.

A few weeks ago, I was at a loss for what to make for dinner. I was thinking something with the ease of a frittata, where I could toss a bunch of veggies in a pan, saute, add some eggs and throw the whole thing in the oven. Only Beckett and Sage had already had eggs for breakfast. And what I was really in the mood for some kind of comfort food like cottage pie or pot pie, minus the meat. This was my compromise. We enjoyed it so much, I've been looking forward to making it again.

The great thing about this is you could use up any vegetables you have on hand. (I'm dreaming up a very Autumn inspired version with sweet potatoes instead of Russets, maybe winter squash, or even brussel sprouts or apple maple chicken sausage.) If you aren't as crazy about thyme as I am, sub out the spice with whatever you prefer, or even go with just salt and pepper as I did the first time I made it. I think this is hearty enough to be a meatless entree, but you could also serve it along side your protein of choice, or easily add chicken or turkey to it.

Potato-Veggie Skillet Bake

2 medium baking potatoes, unpeeled and thinly sliced (roughly 1/4-1/8" thick)

1 tbsp olive oil

2 carrots, sliced

2 celery ribs, diced

1/2 small onion, chopped

4 oz. button mushrooms

3 cups broccoli florets

3 cloves garlic, minced

1/2 cup frozen corn

kosher salt and fresh ground pepper

1 tsp dried thyme

1 tbsp unbleached all-purpose flour

3/4 cup vegetable stock

3/4 cup shredded 2% sharp cheddar

Preheat oven to 375. (Since I keep my cast iron in the oven, I leave it in there to preheat as well.)

Using a steamer insert, steam potatoes over boiling water for 10 minutes. Carefully remove basket from over top water, and set aside, allowing to potatoes to cool slightly.

Meanwhile, heat oil in skillet over medium heat. Add carrots, celery and onion and saute for 3 minutes. Add remaining vegetables, season with salt, pepper and thyme, and continue cooking for 2 minutes.

Sprinkle flour over vegetables and mix well. Pour in broth, stirring, and bring to a boil. Remove from heat. Layer potatoes over vegetables, and top with cheese.

Bake for 20-25 or until potatoes are fully cooked and cheese is melted. (Next time, I think I will bake it a little less and finish it off by broiling for a few minutes just to crisp up the top a bit.)

Black Bean and Veggie Pasta

I seriously LOVE Southwestern/Mexican/Tex-Mex flavors. Especially when they are loaded full of veggies and beans, and minus the meat. A little over a month ago, I had a craving for such a meal, but we didn't have any tortillas. Using pasta instead, I put together a quick and easy dinner that wound up being something pretty great. I took some pictures, but like most throw-together type pasta dishes, they weren't anything special and I decided not to blog about it.

A few days ago, I was deleting a bunch of old pictures off the computer (so Sage wouldn't be able to give me a hard time for having more pictures of food on my laptop than our child,) and I came across the ones from that pasta dish and remembered how delicious it was.

Yesterday, we were coming home from a friend's house, and I was trying to figure out what to make for dinner. It had to be 1) Quick- Sage was starving, and 2) Meatless- I had nothing defrosted. I decided to revisit that meal, and share it this time.

The original had green pepper, only yellow squash, a scant amount of cheese and was topped with light sour cream (or maybe greek yogurt, I can't remember.) This time, I used a orange pepper, added zucchini, increased the cheese, and topped it with diced avocado. Both, delicious, filling, and quick and easy- great for a week night.

Black Bean and Veggie Pasta

3 cups uncooked wheat or multi-grain rotini

1 tbsp olive oil

1 small onion, diced

1 medium bell pepper, any color, diced

2 yellow squash, diced

1 zucchini, diced

kosher salt and fresh ground pepper

1 tsp ground coriander

1 (15 oz) can of black beans, drained and rinsed

1 (14 oz.) can of diced tomatoes with mild green chilies

3/4 cup frozen corn, rinsed under water to partially defrost

2 oz. reduced fat cream cheese, cut into pieces

3/4 cup shredded 2% sharp cheddar cheese

sour cream/yogurt, diced avocado, chopped cilantro, etc., for serving

Cook pasta until just al dente according to package directions. Drain and set aside.

Heat oil in a large skillet over medium heat. Add onion and peppers and saute for a couple of minutes. Add squash and zucchini and season with salt, pepper and coriander, cooking for 3-4 minutes or until squash and zucchini are becoming tender.

Stir in black beans, tomatoes with chilies, and corn. Scatter in pieces of cream cheese, and stir until cream cheese is melted throughout. Combine with cooked rotini.

Top with shredded cheese, cover skillet and turn off heat OR transfer into a casserole dish, top with cheese, and place under preheated broiler for 3-5 minutes or until cheese is melted. Serve with desired accompaniments.

Symon Sundays: Pierogies

I've been really looking forward to this week's selection for Symon Sudays. Natashya, at Living in the Kitchen with Puppies, selected the pierogies from Live to Cook. Michael Symon's version was for Beef Cheek Pierogies with Mild Mushrooms and Horseradish. Some possible meat substitutions he gave were beef shoulder or pork shoulder, but since we're eating little meat these days, I chose to do two simple vegetarian versions. I made a classic potato and cheese filled one and our unanimous favorite, a Portabella mushroom stuffed one.

This is one time consuming recipe! Even though I skipped the lengthy beef braising step and the days-long Horseradish Creme Fraiche process, it still took me over 3 hours of hands on time to make these. As I was in the final stages, I was convinced they weren't going to come out, and it would be all for nothing. Luckily I was wrong! Mine might have been rather misshapen,but they were soooo good.

You can find the original recipes by visiting Natashya's blog. I followed the basic recipe for making the dough, and forming and cooking (boiling then sauteing) the pierogies. Since half of mine already contained mushrooms, I didn't bother topping mine the seared wild mushrooms. In the place of the horseradish creme fraiche, I mixed up store-bought horseradish cream and light sour cream, which I thinned with a few splashes of half and half. It was a prefect compliment to the portabella pierogies.

If you want to make my vegetarian fillings, here is what I did:

For the potato-cheese version: Peel, cube and steam or boil 2 large baking potatoes until tender, then mash. Saute 1 small diced yellow onion until soft. Combine potatoes, sauteed onions and 1/2 cup of sharp cheddar. Season to taste with salt and pepper.

For the Portabella version: Coarsely chop 3 Portabella mushrooms. Saute mushrooms in a small amount of olive oil, seasoned with 1 tsp fresh thyme and salt and pepper, until , working in batches if necessary to avoid overcrowding.

Spinach, Mushroom and Tomato Strata

Unlike my husband, who eats within the first 5 minutes of waking up, I have a very hard time eating breakfast in the mornings. I know it's bad, but I just can't eat so early. Which is a shame because I do enjoy so many breakfast foods.

This is why brunch is perfect for me- by kicking the meal back to a later time slot, upping the indulgence level of the food served, and making it acceptable (if not encouraged) to drink an adult beverage, I am all for it.

One of my favorite dishes to make for family brunch get togethers is a strata. I love the convenience of assembling it the night before and then just popping it in to the oven for about an hour in the morning. Torn out from an unidentified cooking magazine several years ago, this recipe was originally for a Ham and Spinach Strata. I'm not a ham eater, but it was such a wonderful base recipe that I've just always adapted it to suit those who will be joining us. I've made several different versions, but this one, with Spinach, Mushrooms and Tomato, is the one I make most often and always is my favorite.

A funny thing happened when I went to make this the night before Easter. Earlier in the day, before going grocery shopping, I skimmed over the ingredients and set the recipe aside. When it was time to prepare it, the recipe was no where to be found. So I wracked my brain and was able to correctly recall the quantities. I did find the magazine page a few days later (on top of the fridge...because that's logical, right?)

Easter morning, I got this into the oven much later than I intended on. Two things happened- in a rush to leave the house, I didn't cook it quite as long as I would've liked, and I also only took three pictures, none of which were good. Take my word that despite the picture, this is always delicious, (even if you slightly under cook it.)

Spinach, Mushroom and Tomato Strata
Besides switching up the vegetable combinations and/or adding in meat, other changes you can make are to substitute French or Italian bread for the croissants and using a different cheese.

3 or 4 large day-old bakery croissants, cut into 3/4 inch cubes (6 cups)
1 tbsp olive oil
1/2 medium onion, finely chopped
sea salt and fresh ground pepper
8 oz cremini mushrooms, sliced
1 large tomato, coarsely chopped
5 oz. baby spinach leaves
2 cups shredded sharp cheddar
1 1/2 cups egg substitute or 6 large eggs
1 cup reduced fat milk
1 1/4 cup half-and-half
1 tbsp dijon mustard
1 tsp dried basil

Spray a 9 x 13 inch casserole dish with cooking spray.

Heat oil in a large saute pan over medium heat. Add onion, season with salt and pepper, and saute for 5 minutes, stirring often. Add the mushroom and tomato, and cook for another 5 minutes.

Reduce heat to low, add spinach and stir frequently until spinach wilts, about 5 minutes. Set aside.

Scatter half of the croissant cubes into the bottom of the casserole. Top with the sauteed vegetables and half of the cheese. Next layer the remaining croissant cubes and finish with the remaining cheese.

In a mixing bowl, whisk eggs, half-and-half, milk, mustard, salt, pepper and basil until just blended. Pour evenly over the the casserole. Cover with plastic wrap and refrigerate at least 2 hours or overnight.

Heat to 375. Bake uncovered strata for 50-60 minutes, or until puffed and golden brown. Allow to cool for at least 10 minutes before serving.

Southwestern Quinoa & Kidney Bean Soup

Homemade soup is a go-to for me when I feel the need to eat something healthy. I just love how you can make something good for you and yet delicious by cleaning out your produce drawer and pantry. This vibrantly colored and tasty soup was exactly what I needed after a few days of not-quite so-healthy dinners spent with family.

While this soup contains many ingredients I often put in my soups, there were a few things that set this one apart. I don't believe I have ever used quinoa in a soup before and I was really pleased with the outcome. Kidney beans took the place of the typical black beans I tend to use with Southwestern/Mexican flavors. It just happened to be what I had on hand, but I found I loved them in this. Since the little guy is very sensitive to spicy food, I made this mild in heat- if I was making this for just me, I would've added in a jalapeno- but it was still full of flavor.

This might've just been a feel-better-about-what-I'm-eating type of meal, but it is definitely worth making again. Not only was it quick to make, it also yields a nice amount and the leftovers are just as delicious.

If going without meat isn't your thing, you could easily add cooked chicken along with or in place of the beans, but it's quite substantial as is.

1/2 cup uncooked quinoa, well rinsed
1 cup water
1 tbsp olive oil
2 carrots, sliced
1/2 large red onion, chopped
1/2 green bell pepper, diced
1 red bell pepper, diced
kosher salt and fresh ground pepper
2 garlic cloves, minced
1 (32 oz.) carton vegetable broth
1 (14.5 oz.) can petite diced tomatoes, with mild green chiles
1 (15.5 oz.) can light red kidney beans, drained and rinsed
1 cup frozen corn
1 tsp corriander
1 tsp cumin
1 bay leaf
1/4 cup chopped cilantro
diced avocado and shredded sharp cheddar, for serving

Bring quinoa and water to boil in a small saucepan. Cover, reduce heat, and simmer for about 12 minutes . Set aside.

Meanwhile, in a stock pot or dutch oven, heat oil over medium heat. Add carrots, onion and peppers. Season with salt and pepper and saute until vegetables are becoming soft, about 10 minutes. Add garlic and cook for an additional minute.

Add broth, tomatoes with their juices, beans, corn, corriander, cumin and bay leaf. Reduce heat, cover and simmer for 10 minutes, or until carrots are tender. Remove baf leaf. Stir in cooked quinoa and chopped cilantro. Taste and adjust seasonings (especially salt) if needed.

Garnish indvidual bowls with avocado and cheese.

Lentil and Winter Vegetable Cobbler

Okay, so it suddenly might be feeling a lot less like winter where we live, but that didn't stop me from totally abandoning my dinner plans last night when I spotted this recipe. Just prior to starting dinner, I was flipping through Practical Vegetarian, which I've had for years and somehow have never made anything from. This vegetable and lentil bake topped with cheesy biscuits caught my eye, and other than some rutabagas I had everything needed. While slightly more time consuming than I anticipated, it was well worth it. The lentils make it very hearty, and Sage said he definitely didn't miss the meat in this.

Once assembled, this dish bakes for 20 minutes, is topped with the biscuits, and then returned to the oven for an additional 10-12 minutes, at a higher temperature. I realized after nearly 10 minutes than I'd forgotten to increase the temperature. I turned it up and cooked it for another 8 minutes or so, and it was perfect- the veggies and lentils were tender, but not overcooked, and the biscuits were just right. I will write it as the recipe specifies but I can't say from experience if that cooking time is just right. This yummy cobbler took a little over an hour from start to finish, but actually comes together easily, and you could certainly swap out the vegetables for whichever ones you have on hand.

adapted from Practical Vegetarian

1 tbsp olive oil
1 small onion, diced
sea salt
2 celery ribs, sliced
3 carrots, sliced
1/3 large head of cauliflower, broken into florets (about 3 cups)
1 clove garlic, minced
4 oz. button mushrooms, sliced
1 (14.5 oz.) can of petite diced tomatoes
1/4 cup green or brown lentils, rinsed and picked over
2 tbsp cornstarch
3 tbsp water
1 cup vegetable stock
2 tbsp hot sauce
2 tsp chopped fresh oregano
fresh ground pepper

biscuit topping:
1 1/2 cup all purpose flour
1/2 cup whole wheat flour
1 tbsp baking powder
1 tsp salt
1/4 cup unsalted butter
1 cup shredded sharp cheddar (I used 2%)
2 tsp chopped oregano
1 egg, beaten
2/3 cup reduced fat milk

Preheat oven to 350. Heat oil in a large skillet over medium heat. Add onions, salt, and sweat for 5 minutes. Add celery, carrots, and cauliflower and saute for 2 minutes. Add garlic to pan, and cook for another minute. Stir in mushrooms, tomatoes with their juices and lentils.

Mix together the cornstarch and water until smooth and add to pan, along with the stock, hot sauce, oregano and several grinds of pepper. Bring to a boil, stirring. Transfer to a 3 qt. baking dish and cover with foil. Bake for 20 minutes.

To make biscuit topping, stir flour, salt and baking powder in a large bowl. Using a pastry cutter, cut in butter. Stir in cheese and oregano. Mix together beaten egg and milk, and add enough to the dry ingredients to make a soft dough. Reserve leftover milk and egg mixture. Knead dough lightly, and roll out to 1/2 inch thickness. Cut into 2 inch rounds. (I don't have a biscuit cutter, so I used a 3 inch flower shaped cookie cutter.)

Remove the dish from the oven, and increase the temperature to 400. Arrange the biscuits on top of the cobbler, and brush with remaining egg and milk. (My wonderful husband was helping me, by doing the dishes and unknowingly washed the bowl containing my leftover milk and egg, so I skipped this step.)

Bake, uncovered, for an additional 10-12 minutes or until the topping has risen and is golden. (Without the wash, mine didn't become golden, but they did rise nicely.) Let rest a few minutes before serving.

Herb & Cheese Stuffed Turkey Burgers

Let me begin by saying: Wow! These were pretty amazing. I can't remember the last meal all three of us so equally loved as much as these burgers. Beckett, who will rarely eat meat, began crying when he mistakenly thought his father was taking his burger away from him. Yeah, they are that good.

My last experience with a stuffed burger was a high school cooking class, where some fellow students demonstrated stuffing a beef burger with American cheese, ketchup, mustard, mayo and pickles and called it an Inside-Out Burger. I've never been much of a fan of beef burgers, but as a teenager, I thought the idea was so neat, I made them for my family. I guess they must have not been too impressive, because we never had them again. But it wasn't the fault of the concept, it was the contents. Thinking back, it doesn't even sound good. Especially for an almost-vegetarian, as I was.

So fifteen-ish years later, I found a recipe for herb & cheese stuffed burgers in Taste of Home magazine and had to give it a shot. Of the many changes I made, the most noteable were using ground turkey instead of beef, reduced fat cheeses and wheat rolls, seasoning the meat with thyme instead of sage and rosemary, and adjusting it to make three burgers, instead of four. I did opt for the more flavorful, but less healthy, ground turkey over ground turkey breast, but these burgers were so fulfilling, we were happy with a simple salad as a side to make up for it. I will certainally be making these family pleasing burgers again, perhaps experimenting with the herbs and cheeses.

adapted from Taste Of Home Magazine, February/March 201, serves 3
3 tbsp shredded 2% cheddar cheese
1 oz. reduced fat cream cheese, softened
1 1/2 tbsp minced fresh parsley
1 3/4 tsp dijon mustard, divided
1 tsp onion powder
3 tbsp Italian-style breadcrumbs
1 1/2 tbsp ketchup
kosher salt and fresh ground pepper
1/2 tsp dried thyme
10 oz. ground turkey (half of a standard 1.25 lb. package)
3 whole wheat sandwich rolls
light mayo, sliced tomatoes, lettuce, optional, for serving

In a small bowl, combine cheddar cheese, cream cheese, parsley and 3/4 tsp of the mustard. Set aside.

In a larger bowl, combine onion powder, bread crumbs, ketchup, salt and pepper, thyme and remaning mustard. Add ground turkey and mix well. Shape into 6 thin patties. Spoon 1/3 of cheese mixture into the center of three patties. Top with remanining patties and press edges firmly to seal.

Grill over medium heat, about 5 minutes per side. Serve burgers on rolls with tomatoes, lettuce and/or mayo as desired.

Black Bean Tortilla Casserole

I know the humble casserole sometimes gets a bum rap, but I am a fan. I had black beans and tortillas on hand and wanted to make some kind of layered casserole with them. I knew I could find what I was looking for on Cooking This And That, because she has tons of Mexican/Southwest dishes as well lots of casseroles, bakes and other one-dish meals. Sure enough, I found this delicious casserole.

Sage has been really good about eating meatless meals more than half of the time, so I considered adding some chicken to this for him, but ultimately I decided to take Colleen's word that in this dish he wouldn't miss the meat. She was absolutely correct- Sage agreed afterward that it was perfect as is. I did add some green pepper to it and made a few changes to get it fit the size casserole dish I had. I had flour tortillas instead of corn, but they worked great. We really liked this and will definitely make it again.

adapted slightly from Cooking This And That,
originally from Reading, 'Riting & Recipes, serves 6
1 tbsp olive oil
1 small yellow onion, chopped
1/2 green bell pepper, chopped
1 (10 oz.) can of Rotel tomatoes (I used mild)
1 cup salsa (or picante) sauce
1/2 tsp ground cumin
2 (15 oz.) cans reduced sodium black beans, rinsed and drained
4 oz. low fat cream cheese
3 (10 in) flour tortillas, cut into quarters
1 1/2 cups shredded cheese (I used 2% mild cheddar)
sour cream, lettuce, gaucamole, etc., for topping (I intended on using more than just sour cream, but that's what we wound up with, and it didn't seem lacking)

Preheat oven to 350 degrees.

In a skillet, heat oil and over medium heat. Saute onion and green pepper until soft. Add tomatoes, salsa and cumin and bring to boil. Reduce heat and simmer for 10 minutes. Stir in beans. Add cream cheese and stir until melted. Remove from heat.

Spray 11x7 casserole dish with cooking spray. Spread 1/4 of bean mixture on bottom of pan. Next layer 4 quarters of tortilla over beans, with curved edges on the outsides, and pointed edges slightly overlapping. Spread another 1/4 of bean mixture over top and cover with 1/3 of the cheese. Repeat layering tortillas, bean mixture and cheese two more times, ending with cheese.

Bake for 30 minutes. Let stand for 5-10 minutes before serving. Serve with desired toppings.

Ground Chicken and Veggie Tacos

You might be thinking, really? A taco recipe? I know, other than a recipe for homemade taco seasoning, I've never used any kind of recipe for tacos. I mean, people who can't cook can manage tacos. But I saw this in the Dec./Jan. issue of Taste of Home and it just sounding worth trying. Mainly because I prefer ground turkey in my Mexican food, and Sage prefers sliced chicken breast. I thought this would be a perfect compromise. I also loved how the ground meat mixture included veggies like shredded carrot, diced green peppers and fresh tomotoes.

This was quite tasty, pretty healthy, easy to make, and a nice change from your everyday tacos. The original title was Spicy Ground Chicken Tacos, but I didn't find them spicy at all. The were rather sweet, so next time, I'd probably cut back the brown sugar a little and maybe add in a little cayenne pepper. As I was making them, I kept thinking how this probably could be adapted to a vegetarian recipe by omiting the chicken, bulking up the veggies, and serving with black or pinto beans on the side. Usually I would've halved this recipe, as makes 8 servings, but I thought it would make perfect leftovers for the hubby and kid, while I'm having a girl's night out dinner.

slightly adapted from Taste of Home, Dec./Jan. issue

3 boneless skinless chicken breast (about 1 1/2 lbs.)

1 tbsp olive oil

1 small onion, diced

1/2 large green pepper, diced

2 cloves garlic, minced

2 medium tomatoes, seeded and diced

1 large carrot

1/4 cup ketchup

1 tbsp chili powder

1 tbsp red wine vinegar

2 tsp brown sugar

1 tsp ground cumin

freshly ground black pepper

For assembly:

8 (7 in.) whole grain flour tortillas

3-4 cups chopped romaine lettuce

1 medium tomato, seeded and chopped

shredded reduced fat sharp cheddar

reduced fat sour cream

Add chicken breasts to processor and pulse until ground. (Or purchase 1 1/2 lbs. already-ground chicken breasts and skip this step.)

Heat oil in large skillet. Add ground chicken, onions, green pepper, and garlic. Cook and stir over medium heat until chicken is no longer pink. Drain off any excess liquid.

Add 2 of the diced tomatoes, carrot, ketchup, chili powder, vinegar, brown sugar, cumin and black pepper. Reduce heat to medium low, cover and simmer for 10 minute, stirring occasionally.

If mixture is too saucy, simmer uncovered for a few minutes., until most of the liquid has evaporated. Remove from heat.

To assemble: Top tortilla with some of the romaine. Spoon 1/8 of the chicken mixture, and top with cheese, tomatoes and sour cream. Tuck one end in and roll up.

White Turkey Chili

Everytime we have a holiday dinner at our home, leftover turkey meat goes into the freezer in zip lock baggies, with the intention of using them in soups and casseroles. But what usually happens is Sage will pull out a package to defrost, make a sandwich with it once, and then it will sit in the fridge until I throw it away. (And I won't even get into the year I stored a turkey carcass in the freezer to make a stock, only to toss it out in defeat somewhere around the following Thanksgiving.)

This year however, we had turkey at both Thanksgiving and Christmas Eve at our house, so I had a good bit and was determined to do better than past years. So far, I'm doing pretty well. I recently made an amazing pot pie (sorry, no blog post-it was impossible to photograph) and now this tasty soup. It's been quite cold here, and the three of us have all been sick. When I'm not feeling well and its freezing out, all I want to eat is soup. And I'm not the only one. Right after I'd found this recipe to make for dinner the other night, Sage called me and asked if I could defrost some turkey and make soup for dinner.

I kept the ingedients of this recipe the same, but I did change the quanities. I wanted more veggies in mine and less broth. This called for 32 oz. of broth, which would've been way too watery. We added a topping of sharp cheddar, a dallop of sour cream and served it with tortilla chips. It was a good soup that we enjoyed, but since the reviewers on the site I found it on gave it 5 stars, I expected to be blown away. I wasn't, but I chalked it up to just preferring a hearty tomato based chili over a white one and also liking ground turkey meat more than chopped roast turkey. I did feel the cheese, sour cream and chips really helped. The next day, though, this soup was SO much better! I'm not sure if it was a little colder and I was a little sicker, or just that the flavors melded overnight, but it was fantastic as a leftover! This soup makes about 6 good sized servings and is great for those who like a little warmth, but nothing too spicy. Add some heat to it if you prefer a kick.

adapted slightly from a Cooking Light recipe, found on myrecipes.com

1 tbsp olive oil

1 large onion, chopped

1 large red bell pepper, chopped

2 stalks of celery, diced

1/2 jalapeno, seeded and minced

1 clove galic, minced

3 cups chopped cooked turkey (I didn't measure out mine, but it was probably about 2 1/2 cups)

2 cans cannnellini beans, drained, rinsed and divided

2 1/2 cups (20 oz.) low sodium chicken broth

1 (4.5 oz. can) chopped green chiles

1 cup frozen whole-kernel corn (I only had a 1/2 cup but would've used the full cup if I'd had it.)

1 tbsp ground cumin

1 tbsp chili powder

kosher salt and fresh ground pepper, to taste

1 cup 1% low-fat milk

1/2 cup chopped cilantro

suggested accompaniments: 2% sharp cheddar, reduced fat sour cream or plain yogurt, tortilla chips

Heat oil in a large dutch oven or stock pot over medium high meat. Add onion, pepper, celery, jalapeno and garlic and saute for 5 minutes. Add the turkey, 1 1/2 cups of the beans, broth, green chiles, corn and seasonings. Bring to a boil. Cover, reduce heat, and simmer for 15 minutes.

Mash remaining beans. Add mashed beans and milk to the pot. Simmer, uncovered for for 20 minutes or until mixture is thick. Stir in chopped cilantro.

Serve with tortilla chips on the side and top with cheese and sour cream or yogurt, if desired.

Apple Cheddar Bacon Biscuits

Ever since my mom posted on her Facebook the other day that she was making Apple Cheddar Biscuits, I've had them on my mind. Maybe because I had some apples to use up, as well as a block of cheddar in the fridge, or perhaps because they just sounded yummy. Having too many homemade treats in the house (even if I'm giving most of them away) has proven to be too much temptation, so I wanted to make these before taking a baking hiatus.

I pretty much never eat bacon because it so fattening. Every great now and then I'll indulge with a simple BLT, but I'm not a big fan of it mixed in with lots of other flavors. However, we had some bacon that Sage had bought, and it just seemed like it would be a nice addition to these biscuits. While I could find recipes of other baked goods with the three ingedients together, when it came to biscuits, I couldn't find one. Even Apple Cheddar was hard to come by. (My mom's recipe was using Bisquick, which I don't have.) So I just made a basic biscuit, added the other elements how I thought made sense and crossed my fingers that they'd come out alright.

I'm proud of myself, for not following a recipe, these came out really good. I was just going to drop them, but I didn't have room on my baking sheet, so I spooned them into muffin tins, and I like how they came out. Beckett informed me this morning they they were "muffins" when I called them biscuits. Cute, since I have never heard him even say "muffin" before! Regardless of what you want to call them, they're quite tasty.

makes 16 biscuits

1 cup grated, peeled apple, about 2 small (I used Gala)

1/2 small onion, chopped

1 tsp honey

1 1/2 cup all-purpose flour

1/2 cup whole wheat flour

1/2 tsp salt

1 tbsp baking powder

1/4 cup cold butter, cut into pieces

1 cup 1% milk

2 cups shredded sharp cheddar

3 slices cooked bacon, crumbled

Preheat oven to 450 degrees. Spray muffin tins with cooking spray.

Heat small skillet over medium heat. Add onion and apple, top with honey. Cook stirring frequently for about 8 minutes, or until onions are soft and most of the moisture has cooked out of the apples. Set aside.

Add flours, salt, baking powder, and butter to food processor. Pulse just enough to create a coarse crumblike mixture. Transfer to large mixing bowl. Add milk and stir until just blended. Fold in cheese, bacon and apple mixture, again stirring just untill blended. Do not overmix.

Drop by spoonfulls into muffin tins, filling about 3/4 way. Bake for 15 minutes.

Black Bean and Corn Quesadilla

Due to a Fantasy Football Draft, it was just me and the little one for dinner last night. Since he's not much of a meat eater, and I'm just as happy with a meatless meal, that part was a given. I had some leftover tortillas so I decided on quesadillas because they are easy for Beckett to eat.

Since my goal was to make these kid-friendly, they aren't spicey as written. I add red pepper flakes to mine and served them with chiptole salsa and pickled jalapenos. The filling could easily be stretched to make three servings, but since I wasn't serving them with a side, I wanted them to be quite substantial. As a result, they were a little hard for Beckett to handle, so he just ate the filling with a fork. Oh well- he still ate all of the insides!

1 tbsp olive oil

1/4 cup chopped onion

1 cloved garlic, minced

1/2 cup frozen corn, thawed

1 can (15.5 oz.) black beans, rinsed and partially mashed

1/2 tomato, diced (about 1/2 cup)

2 tbsp lite cream cheese

1/2 tsp ground cumin

1/2 tsp chili powder

fresh ground pepper

red pepper flakes, to taste (optional)

cooking spray

2 large flour tortillas

3/4 cup shredded sharp cheddar, divided

1. Heat oil in saute pan over medium heat. Add onion and garlic. Cook until onion is becoming soft, about 3-4 minutes. Add corn, beans, tomatoes, cream cheese and spices. Stir to combine and cook for about two minutes. Set aside.

2. Heat a large skillet over medium heat. Spray with cooking spray and add one tortilla. Sprinkle half of cheese on half of tortilla. Gently top with half of bean mixture, and fold tortilla over. When bottom side is toasted (about 1 minute or two) flip and cook for another minute or two.

3. Repeat procedure with remaining ingredients. Serve with your toppings such as salsa and/or sour cream.

Corned Beef Pinwheels & Garden Veggie Pinwheels

On the message board I frequent, there is a girl who has a food blog, The Novice Chef, which has the most amazing photos of her dishes. Recently she made pinwheels and they looked so tasty, I was craving them.


So for Ali's get together, Sage and I made two types. The ones he prepared were a variation of a corned beef, pickle and cream cheese appetizer he often makes. I found a recipe for a meatless one on allrecipes that had a lot of reviews and a high rating. When I went to put them together, the recipe seemed rather familiar and I realized it was actually a very similar recipe to the one on The Novice Chef. So I actually borrowed a little from both, and added carrot and took out the green onions. I mixed the veggies right into the cream cheese to make it easier on myself- so they weren't the most attractive but they were yummy. My only complaint was that the ranch dressing mix made them a little bit salty. I still got compliments on them, and at the end of the night, both kinds were gone.

Somehow, I forgot to take pictures of the Garden Veggie ones and the ones of the Corned Beef Pinwheels were horribly out of focus. In fact, all of the pictures from that night were really bad. Instead of getting better, I think I'm becoming a worse food photographer... but I'm going to blame it on the wine.

Corned Beef Pinwheels (makes about 24 pinwheels)

2 large flour tortillas

about 1/3 cup lite cream cheese

1/3-1/2 lb. Corned Beef, sliced thin

kosher dill pickles (amount will depend on size of pickles)

1. Spread a thin layer of cream cheese on each tortilla. Layer with corned beef slices, slightly over lapping so entire tortilla is covered.

2. Slice pickles into match sticks. Stager sections of pickles across corned beef, with slight spacing between pickles.

3. Carefully roll tortilla up, seam side down. Cover with plastic wrap and chill for a few hours.

4. Prior to serving, trim ends, and slice chilled rolls into 1/2 inch slices.

Garden Veggie Pinwheels (adapted from allrecipes.com and The Novice Chef)

2 large flour tortillas

1 block (8 oz.) reduced fat cream cheese, softened

1/4 cup 2% shredded sharp cheddar cheese

1/4 cup finely chopped carrot

1/4 cup finely chopped celery

2 tbsp black olives, diced

1/2 cup chopped red pepper

1 1/2 tbsp ranch dressing mix

1/4 tsp dried basil

1. Mix all ingredients other than tortillas until well blended. Spread 1/2 of mixture on each tortilla.

2. Carefully roll tortilla up, seam side down. Cover with plastic wrap and chill for a few hours.
3. Prior to serving, trim ends, and slice chilled rolls into 1/2 inch slices.

Spaghetti Squash Casserole

I was given a spaghetti squash and wanted to do something different than topping it wth a tomato based sauce. I chose to make it with some of the elements from one of Sage's favorite-ever casseroles (that we rarely have anymore since its not so healthy.)

Despite the fact this side dish is mostly made up of vegetables, I wouldn't consider it that healthy either, due to all of the cheeses. To make matters worse, I had to use Beckett's whole milk, since we were out of ours, and my cheese was not 2% like I would've perferred. I would suggest using reduced fat products to lighten this up.

I decided since the oven would be on for 45 minutes to cook the squash, that I would roast the broccoli at the same time, although you could steam it instead. This just seemed easier and more energy efficent. I thought about including chicken in this, but instead we had it on the side, in the form of oven baked panko ranch tenders, which were pretty unremarkable and not blog-worthy. The casserole was filling and tasty, but I do think it needs some more seasonings. I probably wouldn't go out and buy the ingredients just to make this one, but if I had all the stuff already, I'd make it again.

1 small to medium spaghetti squash

1 head of broccoli, cut into florets

olive oil

sea salt and fresh ground pepper

1 8 oz. pkg of sliced button mushrooms

1 garlic clove, minced

1/2 onion, finely chopped

1/4 cup dry white wine

1/3 cup reduced fat cream cheese, softened

1/3 cup milk

1 tsp dried basil

1/2 cup shredded sharp cheddar

1/4 cup shredded parmesan

2 tbsp seasoned breadcrumbs

1. Preheat oven to 375 degrees.

2. Cut the squash in half, and place the halves cut side down in a glass baking dish with about an inch of water. Cook for about 45 minutes.

3. Meanwhile, spread broccoli in a roasting pan and toss with olive oil and season with salt and pepper. Roast in oven along with squash for 20 minutes.

4. Heat a large skillet over medium heat. Saute mushrooms, onion and garlic in wine, until vegetables are soft. Remove from heat and add creamcheese. Stir until cream cheese is melted into vegetables. Add milk and basil and stir to blend. Add salt and pepper.

5. Using a fork remove the squash from hull and add to skillet. Mix well.

6. Place broccoli in a glass baking dish and top with squash mixture. Stir to combine. Top evenly with cheddar and parmesan. Sprinkle with crumbs.

7. Bake for 20 minutes or until cheese is melted and breadcrumbs are lightly toasted.

Sweet Pepper and Corn Chowder

Sometimes I follow recipes fairly closely, other times I like to look them up just for confirmation that the ingredients I have in mind actually work together. Often I will combine several recipes. I was wanting to make a soup, and since I haven't made a lot of creamy soups, I started browsing cookbooks. This soup is a combination of Corn Chowder and Sweet Yellow Pepper Soup, both from the Better Homes and Gardens Cookbook.

I did like it but I am a spicy/savory person, it was rather sweet. I served it with avacado and tomato sandwiches on a hearty 12 grain, and Sage surprised me by telling me it was a wonderful vegetarian meal. He loves his veggies but best when along side of some kind of meat, so that's a huge compliment from him.

3 servings

3 ears of fresh corn, husks and silks removed

oil

1/2 of a yellow bell pepper, chopped

1/2 of a orange bell pepper, chopped

1 celery rib, finely chopped

1 small onion, chopped

1 med. potato, peeled and diced

1 1/2 cups broth (I used chicken, but use vegetable for a true vegetarian soup)

1 cup 1% milk

2 tbsp flour

1/2 cup cheddar jack, shredded

sea salt, to taste

fresh ground pepper, to taste

1/4 tsp dried oregeno

1. Holding corn over a bowl, slice kernels off a cob, using a sharp knife. Will be about 1 1/4 cups worth. Set aside.

2. In a large saucepan, heat about a tbsp of oil. Cook celery, onion and peppers until onion is soft, but not brown.

3. Stir in potatoes and broth. Bring to a boil, reduce heat. Simmer 10 minutes. Add corn and continue cooking until potatoes are soft. (about 20 minutes.)

4. Remove 1/2 of vegetables and puree untill smooth. (I used a handheld immersion blender.)

Return to saucepan.

5. In a shaker container with tight fitting lid, combine milk and flour. Add to soup. Cook two minutes. Stir in cheese and add seasonings.

Chicken Broccoli Rice Bake

This is my first post. Its not as healthy as the dishes I usually make, but it is so good! Sage had requested chicken and rice. With a side of peas, it is his favorite dinner ever. But I just don't like yellow rice. In the rice aisle at the grocery I spotted Zatarain's Cheddar Broccoli Rice, and even though I knew it was wasn't what he was thinking of, I figured I can make something good with that. The other night I put together this casserole, and it was delicious. I had hoped for some leftovers for lunch, but the four of us eating it ate it all. I don't buy a lot of boxed rice mixes, but I will definitely make this again.

1 box (5.7 oz) of Cheddar Broccoli Rice Mix

2 tbsp oil
½ medium onion, chopped
10 chicken tenders, cut into bite size pieces
1 Head of broccoli, cut into florets only
¼ cup milk
Seasoning blend to taste (I used Nature’s Seasoning)
1 cup shredded cheese (I used a 4 cheese blend)
¼ cup seasoned breadcrumbs

1. Preheat to 350 deg.
2. Prepare rice according to package, set aside.
3. Meanwhile, heat oil in skillet. Add chicken and onion, stirring frequently. Saute until chicken is cooked through.
4. Meanwhile steam broccoli until just before tender. Remove immediately from steaming water.
5. In an 8x11 ½ in. glass casserole, add chicken, onion and broccoli. Top with prepared rice and milk and stir gently to mix. (Could be done in a separate bowl and transferred.)
6. Top with desired amount of seasoning, then cheese, and then sprinkle breadcrumbs evenly over top.
7. Bake for 10-15 minutes or until cheese is melted and crumbs are lightly browned.