Venison, Broccoli, & Spinach Stir Fry

Getting your hands on venison in these parts can be tricky.  Most people have a friend or a friend of a friend that hunts but getting them to give up a morsel of their prize can take some serious negotiations.  I'm talking about, you'll have to be willing to give up your first born or have to promise to re-roof their two storey house on the hottest day of the year and you have a fear of heights kind of negotiating.  It's not usually easy and it's definitely not something you can just pick up at the grocery store.  We lucked into a few cuts from a friend who received a bit too much for his own use (a bachelor) and considered it a sin to go to waste, I completely agree.

Working with wild game, especially meats like moose and deer can be difficult. Each has a level of 'game-iness' to them and you never really know how intense that taste is until it's cooked.  There is trick to cut that down and that's milk! The higher the fat level in the milk the better.  I don't know the science behind it (probably something with the natural enzymes) but I do know that it works wonders.

Venison, Broccoli, & Spinach Stir Fry

Venison, Broccoli, & Spinach Stir Fry

Ingredients:

1.5 lbs Venison
Milk
1.5 cups Broccoli
1 cup Spinach, chopped
1.5 cups All-purpose Flour
1 tsp Garlic Powder
1/2 tsp Ginger Powder
Salt & Pepper
1 pkg Blue Dragon Beef & Broccoli Stir Fry Sauce
Sesame Seeds, optional

Directions:

1. Defrost your venison and place in a deep dish.  Pour enough milk over to cover.  Remember, the higher the fat content the better.  I've used 2%. Wrap the dish is plastic wrap and refrigerate for a minimum of 4 hours or as long as over night.

2. Drain the milk and remove any of the tough connecting tissue from the cuts with a good, sharp fillet knife. Dice into smaller bite size pieces.

3. Combine the flour and seasonings in a small bowl.  Lightly coat each piece of the venison in the flour mixture.  Preheat a large frying pan and add a small amount of butter.  Add enough of the coated meat to cover the bottom of the pan without crowding.  I had to do two batches.  Fry until a nice crust forms on all sides about 2 minutes each side, keeping watch over any of the smaller, thinner pieces.  Remove each piece as it finishes cooking and set aside.  Repeat for any remaining pieces.

4. In the same pan add about 1/3 cup of water and the broccoli.  Once the broccoli is starting to turn bright green add the spinach.  Let the spinach wilt and the water evapourate.  Return the venison to the pan and add the package of stir fry sauce to heat.

5. Place in a serving dish and garnish with the sesame seeds.  Enjoy!

Venison, Broccoli, and Spinach Stir Fry

Stay Sweet!
Tammy

Sausage Stuffed Peppers

I don't know how it happened but there's nothing scheduled around the Life & Food household this weekend.  No running around, no "I have to be <someplace> at <such time>".  It's late in the afternoon and I'm still in my PJ's without a care in the world.  I love these types of days <3 . I am considering heading outside to finish up prepping the garden but for me that's still a lazy task - just me, my tunes, and the weeds.  I am happy to report that after 4 years of waiting and watching a little plant grow, my lilac tree has finally bloomed and it's beautiful!

What are you doing today?  Over-scheduled & going crazy or kicking back & enjoying a beautiful Spring day? Do you know what works well on a either type of day?  An easy, delicious meal that takes almost no time at all to prepare.  I'm here to provide you the instructions for that kind of meal!  I'm so nice, aren't I?  Let's get this started!

Sausage Stuffed Peppers

Ingredients:

2 large Green Peppers
2 Mild Italian Sausages
1/2 small Onion
1/2 cup Marinara Sauce
1/2 tbsp Italian seasoning
1 cup Sharp Cheddar, grated
1 tbsp Grated Parmesan
Spaghetti Noodles
Parsley for garnish, optional

Directions:

1. Put a pot of water on to boil for the noodles & cook, as always, according to the package. I do break the noodles in half before adding to the water, it makes stuffing the peppers a little easier. Cut the peppers in half, de-seed, and wash, set aside to drip dry. I just set them upside down on a paper towel until I'm ready to use them.

2. Chop your onion and add to a small frying pan with a little butter/oil.  De-case the sausage into the pan and add the Italian Seasoning.  Fry until lightly browned.

3.  Once the sausage is browned and the noodles are done & drained combine both with the marinara sauce.

4. Divide the noodle mixture between each of the pepper halves.  Remember to push it into any of the curves and bends in the pepper.  Place in an oven safe dish and top with the cheddar and sprinkle on the parmesan.

5. Bake in a preheated 425*F oven for 20 - 30 minutes.  Keep an eye on the cheese,  you don't want it to burn but you do want the pepper to soften.  If the cheese is browning too quickly, cover with aluminium foil.  When done sprinkle with the parsley to add a little colour and serve.  Enjoy!

Stay Sweet!
Tammy

Philly Cheese Steak Pizza

First of all let me apologize to the citizens of Philadelphia. I have never been your amazing city but I would like to.  I hope I don't offend the true cheese steak purists too much with my rendition of their iconic sandwich in a pizza form.  See, my exposure is limited to a Canadian take on it (and I've added a little cheater) and while what we serve up here in the Great White North is completely excellent, I have no clue how close it is to the real thing. I will, one day, find out!  Let's get started,shall we?

Philly Cheese Steak Pizza

 (my way)

Ingredients:

Pizza Crust (ready made or homemade)
1/4 cup Corn Meal, optional

1/2 medium Onion, sliced

1/2 medium Green Pepper, sliced

1 cup Mushrooms, sliced

1/4 cup Ranch Dressing

1/2 cup Mozzarella Cheese (grated) or Provalone (sliced), (I would have loved to use to use the Provalone but I only had Mozzarella on hand)
1/2 cup Garlic & Herb White Cheddar, grated
6 Slices of Roast Beef Sandwich meat, cut into short strips - this is my cheater :D


Directions:

1. Prepare the crust if needed. I've made mine from scratch but a store bought ready made will work just fine as well. If you do use a homemade crust I suggest using the corn meal as a base,especially if you use a pizza stone - this will make transferring the pizza to the stone much easier.

2. Preheat your pizza stone in a 400*F oven or as directed by your crust recipe.

3. Saute the onion, peppers, mushrooms in a little butter or oil until they just soft.

4. Add the ranch dressing to the crust as your sauce and spread for a nice even layer. I like very little crust on my pizza so I take the sauce almost right to the edge.  The less crust the more toppings!

5. While your veggies are sauteing grate your cheeses and slice up the roast beef if you haven't done so already.  Please ignore the cheddar in the picture - Daughter B prefer's just cheese pizza so I made her an individual 3 cheese pizza.

6. Now it's time to assemble.  Spread out the sauteed veggies in a nice even layer over the ranch dressing and fill any spots with the sliced roast beef.  Top everything with the cheeses.

7. Bake for 10 - 15 minutes on a pizza stone or 15 - 20 on a regular pizza pan.  You want the crust to brown & puff up and the cheese to melt into a bubbly mess. Enjoy!

Stay Sweet!
Tammy

Chicken Parmesan

I love when you can get a recipe that you've never tried before right the first time! <3  Because really, what's worse than spending all that time and expense on something that sucks?  Lucky for you my success can be your success too! An amazingly tasty chicken parm that will keep your family asking for more.

Chicken Parmesan  

Ingredients:

2 boneless skinless Chicken Breasts, thawed

1 1/2 cups All-purpose Flour

2 large Eggs

2 cups Bread Crumbs

1 tbsp Italian Seasoning

1 tsp Parsley

1 tsp Garlic Salt

Salt & Pepper

1 jar Pasta Sauce

1 cup Mozzarella 

2 tbsp Grated Parmesan

Spaghetti Noodles
Vegetable Oil

Directions:

1.  Place one chicken breast between two pieces of plastic wrap and pound flat using either a meat tenderizer or a wooden rolling pin. Stressful day? Take it out on your breasts!  The chicken kind, not your own!  Jeez peeps, we do TRY to keep this blog family friendly ;) . Anyway back to the chicken, you want it about 1/2 inch thick. Cut into 2 - 3 pieces of about equal size. Repeat for the second and set aside.

2. For the breading you'll need three separate bowls.  In the first, add just the flour.  In the second, beat both eggs well with about 1/4 cup of water.  In the third, add your bread crumbs, Italian seasoning, parsley, salt and pepper, mix well.

3. Grab your first piece of chicken and dip it into the flour, then the egg mix (let the excess egg drip off for a few seconds), and lastly your bread crumbs. Making sure both sides are well covered at each station. Continue with the rest of the pieces. Set the chicken aside and discard any left over breading mixes (bread, eggs, and flour).

4. In a large frying pan add about 1/4 inch of vegetable oil and heat until you see small bubbles starting to form on the bottom of the pan. Add 2 - 4 pieces of chicken depending on the size of your pan. Remember to slowly roll them in and away from your body; you don't want to be splattered in hot grease. Fry for about 2 - 3 minutes on each side or until the breading browns to a deep golden colour. Remove from the oil and place on plate with a paper towel on it to absorb the extra grease for a few minutes.  Then transfer to a wire rack or the one side will become soggy. Continue until all pieces are done.

5. Put a large pot of salted water on boil for your spaghetti. As always, cook per package instructions.

6.  Preheat your boiler to 500*F and place all the chicken pieces into a large baking pan and top with the mozzarella & Parmesan, dividing it as equally as you can between each piece.  Broil for about 5 - 7 minutes.  You want the cheese to be nicely melted and bubbly.

7. When your pasta is done, strain and add to a serving dish.  Mix in all but about 1/2 cup of your pasta sauce.  At this point you can serve two ways; first is to dish out the pasta into individual bowls and add the chicken to the top of each or secondly, serve family style and put all the chicken on top of the noodles and dish at the table.

8. Microwave the remaining sauce for 30 seconds so you can add it to the top of your chicken once served.  Garnish with some extra parsley.

You can, absolutely, start this dish ahead of time if you're in a time crunch.  Just stop after you've fried & drained all the chicken. I'd let it completely cool on the rack and then place in a storage container and refrigerate until you're ready to use. Then continue on with adding the cheeses and broiling and preparing the pasta.  

Stay Sweet!

Tammy

Parmesan Pork Chops

Are you ever at a loss when it comes to preparing pork chops?  Sure, you can add some sweet & sour sauce or Shake 'n Bake them and call it a day.  But why not try something a little different?   The combination of mayo & parm in this recipe adds a little zing that your taste buds will thank you for!

Parmesan Pork Chops

Ingredients:

4 Pork chops

2 tbsp Mayo

2 tsp grated Parmesan Cheese

1 tsp Parsley

salt & pepper

Directions:

1. Thaw the pork chops and place in a roasting pan with a little water in the bottom.  This will help keeping the pork moist. 

2. Spread about 1/2 tbsp of mayo over each chop.  You just want it lightly covered so you may need a little more or little less depending on the size.  Sprinkle about 1/2 tsp of the Parmesan over the top. Again a little more or less may be required.  Finish off with a light dusting of parsley and the salt & pepper to taste.

3. Bake in a preheated 375* oven for 40 - 50 minutes.  Enjoy!

Stay Sweet!

Tammy

Chicken with Mushroom Gravy

I should really have one category for chicken on the side menu bar.  But as I said in a earlier post, we have a lot of fowl in our diet.  This is one of our all time fav's!

Chicken with Mushroom Gravy

Ingredients:

4 Skinless Boneless Chicken Breasts
1/2 cup sliced White Button Mushrooms
1 tbsp Butter
1 cup Vegetable Stock
3-4 drops Gravy Browning
Garlic Powder
Parsley
Salt
Pepper
1/2 cup All-purpose Flour
Water

Directions:

1. Preheat your oven to 375*. Place the chicken in a roasting pan and lightly sprinkle the garlic, parsley, salt, and pepper over the breasts and add about 1 cup of water in the bottom of the pan. Roast for about 45 minutes.

2. In a small saucepan saute the mushrooms in the butter with a little salt & pepper and a small dash of garlic powder.

3. Once the chicken is done.  Remove the breasts from the roasting pan and cover with aluminium foil.  Pour the remaining liquid into the sauce pan and add the vegetable stock.  If you don't have vegetable stock use a cup of water from your potatoes.  Bring to boil.

4. While the stocks are coming to a boil prepare your slurry.  In a gravy shaker combine the flour and an equal amount of water and shake until there's no lumps - you may need slightly more water than flour, you want a pancake batter consistency.  If you don't have a gravy shaker you can whisk the flour & water in a 2-cup measuring cup.

5. Reduce the boiling stock to a simmer and slowly whisk the slurry in.  Remember to have a continuous pour.  This will reduce the chance of lumps (or if your in my mother's house dough-boys). Add a few drops of gravy browning for a nice light colouring. Continue to whisk until the gravy thickens.

Stay Sweet!
Tammy

Perfect Prime Rib

Do you want a fabulous hands off kind of meat? Well this baby's perfect for those of you who like the idea of set it and forget it kind of meal.  Prime rib is my favourite kind of beef, when it's prepared properly. It is an expensive cut so screwing it up scares some from trying to cook it at home.  Be scared no more my home chefs!  Here's the fool proof way to perfection..

Prime Rib Perfection

Ingredients:

1 Prime Rib

Garlic Powder

Parsley

Chives

(or you favourite blend of beef seasoning)

Salt

Pepper

Directions:

1. Bring your prime rib to room temperature - this is important! You'll need to weigh it on your kitchen scale to find the poundage (if your meat is pre - weighted in kilograms on the packaging from the grocery store.  If you don't have a home scale you can ask the butcher at the store to weigh it in pounds for you or go online and google a weight converter).

2. Preheat your oven to 500*F.  Lightly sprinkle all your seasonings on to the rib and rub them in, remember to do all sides. 

3. If you have a larger cut it's best to place the meat bone side down in your roasting pan.  Since mine was only 3 lbs, it wouldn't stand on the bone so I just laid it flat. 

4. Tent your pan in aluminium foil and place in the oven.  If you have curious critter's like older children/spouses that like to peek in the oven while things cooking, I suggest a sign like this to keep them out (you'll find out why in a minute).

5.  Cooking times go like this:

           

              Rare - 6 minutes/pound

        Medium - 7 minutes/pound

             Well - 8 minutes/pound

6. Half way through the cooking time remove the tented aluminium.  

7. When the desired cook time is finished turn off your oven completely and leave the prime rib in there for 2 hours. Under no circumstances open the door!  The residual heat will finish the meat to perfection.

Stay Sweet!

Tammy

Tasty Burgers

Has anyone else noticed the price of boxed burgers sky-rocketing over the last few months? I have. Fifteen dollars for 8 burgers is insane! And that's if you can even find them - there use to be an amazing selection of gourmet-style patties on the market.  Now, in my area at least, we're lucky to find the regular beef kind. And those, my friends, can get pretty boring after awhile.  Let's shake up your taste buds with these awesome burgers!

Portabello, Bacon & Cheddar Burgers

Ingredients:

2 kg Lean Ground Beef

3 Large Eggs

1 Large Portabello mushroom, finely chopped (about 1 cup)

1 Cup Cheddar Cheese, shredded (or use your favourite, mozzarella is another amazing option)

2 Cups Bread Crumbs

8 Strips Bacon (Cooked to very crispy, finely chopped)

1 Medium Onion, finely chopped

1/4 Cup Worcestershire Sauce

1 tbsp Dried Parsley

1 tbsp Fresh Garlic, minced

Directions:

1. It's imperative that all the ingredients are finely chopped, if they are too big you risk the burgers falling apart while cooking.

2. This part is easy!  Just mix everything together in a very large bowl.  I find working everything together with my hands is the most effective way to get this done - get in there and smush it, it's therapeutic :D . Please make sure you wash your hands before & after!

3. Scoop out about a baseball size portion (it works out to be about 1/4 lb) of the mixture, press into a  patty on 4' square of waxed paper and set aside.  Continue until all the patties are formed.

4. For convenience to freeze; I stack two patties together (with the waxed paper in between), wrap them in aluminium foil and place into freezer bags.  You should be able to get about 16 - 18 patties.

Pair these up with my Brioche Buns and add your fav toppings to make it all yummy.

Stay Sweet!
Tammy

Ranch Chicken

Daughter B isn't a big fan of meat, she hates anything with even the smallest bit of fat on it.  Grocery shopping is a battle of finding the leanest cuts possible.  That's why we always have a fridge full of chicken on hand.  I'm always looking for new and exciting ways to prepare it, and if you are too, give my Ranch Chicken a try.  You won't be disappointed.

Ranch Chicken

Ingredients:

4 Skinless Boneless Chicken Breasts, defrosted
4 tbsp Ranch Dressing
1 tsp Garlic powder
Salt & Pepper

Directions:

1. Preheat your oven to 400*F and place chicken in a baking dish.

2. Cover each breast with about 1 tbsp of the ranch dressing. Sprinkle over the top the garlic and lightly salt & pepper.

3. Bake for 45 minutes to an hour or when an internal temperature reaches 175*F through the thickest part.

Pair it with my Rosemary Potatoes  and dinner's all wrapped up!

Stay Sweet!
Tammy

Sunday Dinner

There's nothing I love more than a good roast beef done medium rare with yorkshire pudding & garlic mashed potatoes on a chilly Sunday night.  Yum!  So before you finish making up your shopping list for this week add a roast to it.

Roast Ingredients:

1 Beef Roast
1/2 medium Onion, chopped
Water
Onion powder
Parsley
Salt
Pepper

Roast Directions:

1. Preheat oven to 400*F.

2. Fill your roasting pan with about 1/2 inch of water and add the chopped onions.

3. Add your roast on top of the onions and lightly sprinkle the top with the onion powder, parsley, salt, & pepper.

4. Cover (or tent with aluminium foil) and put in the oven until the internal temperature is 150*F for medium rare.

Yorkshire Pudding Ingredients:

2 Eggs
1 cup Milk
1 cup Flour
1 tsp Salt
Vegetable Oil

Yorkshire Pudding Directions:

1. Preheat oven to 450*F

2. Add about 1 tbsp of oil to each cup of a muffin pan.

3. Whisk the eggs and milk until well combined.  Then add flour & salt and stir until just combined - small lumps are ok (think pancake batter consistency).

4. Heat the oil in the muffin pan for a couple of minutes in the oven.  CAREFULLY remove from the oven and fill each cup about half way with the batter.

5. Bake for 15 minutes at the 450*F and then reduce the heat to 350*F for another 10 minutes.  Remove the puddings from the cups as soon as you can to avoid sticking.

NOTE:  I HIGHLY suggest putting cookie sheets on the bottom rack of your oven to catch the oil that will splatter while the puddings are rising to avoid an oven fire.  I forgot to do that this time but thankfully I noticed there was a rock concert lighting show happening in my oven before something serious occurred.  Enjoy!

Stay Sweet!
Tammy

Stuffed Roast Chicken

Here in SW Ontario we have been snowed in.  The weather hasn't been fit for man/woman or beast. What better to have for dinner on a blustery chilly Sunday than this:

Stuffed Roast Chicken

Ingredients:

 Chicken:

       1 Whole Chicken

       1 1/2 Tbsp Butter/Margarine

       1 Tbsp Mt. Scio Savoury (Newfie Savoury)

       Salt & Pepper

Stuffing (for a 4 lb chicken):

      1 Cup Bread Crumbs

      3 Tsp Dried Mt. Scio Savoury or to taste

      4 Tbsp Vegetable Oil or Melted Butter

      1 Small Onion, chopped

      1/2 Tsp Salt

Directions:

1. Preheat oven to 375*F and prepare the stuffing.

2. Saute the chopped onion in a small amount of butter.

3. Combine bread crumbs, savoury, vegetable oil, salt, and onions.

4. Loosely fill the cavity of the chicken.

5. Truss the cavity closed. To do this pull the excess skin of chicken to the opposite side and poke a skewer all the threw to the other side so both ends are exposed, repeat this 2 more times.  Remember: these things are intended to go threw meat & skin so be very careful!  Using butcher twine (or I save the cotton thread from potato bags) and starting at the bottom skewer crisscross the thread under each one until you've worked your way up.  If the legs are all willy nilly you can tie them in as well.  Tie the twine together - remember you're going to have to take this off so tying in a bow works nicely for easy removal.

6. Rub down the chicken with the butter and sprinkle the savoury, salt & pepper on top.

7. Roast for 20 minutes per pound. I usually cover the bird for the first half of the cooking time so the skin doesn't brown too quickly and baste every 20 minutes or so.

Stay Sweet!

Tammy

 

Roasted Chicken, Spinach & Mushroom Fettuccini Alfredo

I went out for dinner with my sister the other weekend to Crabby Joe's and had their Chicken Spinaccoli (it's the only thing I order........that stuff is addicting!).  And as I was wondering around Walmart grocery shopping the urge to have it again hit me like a tonne of bricks.  I though 'why not experiment?'.  Some day that thought is going to get me in trouble - thankfully this was not the day.  It turned out AMAZING! 

Roasted Chicken, Spinach, Mushroom Fettuccini Alfredo

 

I usually try to post a pic of what you'll need & I do have one.  But it's not complete.....since I was experimenting things got added after the fact.  Here's the list of the final ingredients:

1/2 pkg Fettuccinin noodles

3 Chicken thighs, roasted and cubed, skin removed (or any left over roasted chicken to equal about a heaping cup)

1/2 bag Spinach

6 White Button Mushrooms (quartered)

1 jar Alfredo Sauce 

2 cloves Garlic, minced

1/2 cup grated Medium Cheddar Cheese

Salt & pepper to taste

Parsley

Instructions:

1. Saute mushrooms and garlic in a little butter until browned.  Add cooked chicken to reheat and spinach to wilt. It should look like this:

2. Meanwhile preheat your oven to 425*F and cook the fettuccini as per package instructions but reduce the cook time slightly.  You'll want them to be a little more al dente, they'll finish cooking in the oven.

3. In a medium casserole dish add your cooked fettuccini and the jar of Alfredo sauce, gently stir.  Add the mushroom/chicken saute, salt & pepper and stir until combined.

4. Sprinkle the top with the grated cheddar and parsley.

5. Bake for 35 minutes.  Enjoy!

Note:  If you don't have any left over chicken and don't feel like roasting it just to make this....grab one of those pre-cooked chicken breast packages - I bet it'll work out just fine :D

Stay Sweet!

Tammy

 

 

 

 

Lovin' Lasagna

Lasagna is a major staple in my recipe rotation. Everyone, including our cat Weasley, loves lasagna night.  It's been know to bring M.I.A. children back from friends houses and the last piece usually has a fight over it.

This recipe is labour of love but it is worth it.  It's great as a make ahead meal for during the week or a special Sunday night dinner.  Don't be afraid & give it a try.

Lets get started, shall we.....

Lovin' Lasagna

Ingredients:

12 Lasagna Noodles (3 noodles across the bottom & 4 layers tall)

2 cups Marble cheese (or 1 cup each Cheddar & mozzarella)

1 jar Pasta sauce

1/3 cup grated Parmesan cheese

2 lbs Extra Lean Ground Beef

1 pint (15 -20) White Button Mushrooms, quartered 

1/2 tbsp Garlic Salt

2 Green Onions, chopped

1/2 tbsp Onion Salt

1 500 g tub Ricotta

1 tbsp Dried Parsley

1/4 cup Feta

1 Tomato, diced 

1 package frozen chopped spinach, defrosted 

(or 1 large bag of fresh, cooked, drained, & chopped)

1/2 tbsp each Salt & Pepper

* you can adjust the number of noodles to fit your pan. I use a 9 x 13 and everything fits perfectly.

Directions:

1. Preheat your oven to 350*.  

2.  Start heating a large pot of salted water for your noodles.

3.  In a large skillet add the garlic salt, onion salt, parsley, salt & pepper, and mushrooms to the ground beef and brown until thoroughly cooked.

4. Your pasta water should be boiling at this point.  Cook your lasagna noodles as per package instructions.

5.  In a medium sized bowl combine the ricotta and spinach, set aside.

6.  Once your pasta is done, drain most of the hot water and then add cold water.  This will stop the cooking process while keeping the noodles from sticking together.  Just remember not to leave them in the water too long.

7.  In your favourite lasagna dish, add a generous amount pasta sauce to the bottom and spread around.

8. Add a layer of noodles and pasta sauce.

9.  Divide the ground beef into two halves, and add the first half on top of the noodles.

10.  Add to the ground beef half of the tomatoes and green onions and lightly sprinkle with about 1/4 cup of the shredded marble cheese.

11.  Add another pasta & sauce layer but only add light amount of sauce.

12.  Carefully spoon the ricotta/spinach mixture onto the pasta and spread evenly.

13.  Repeat steps 8 - 10 for the third layer.

14.  Cover the ground beef with the last layer of pasta BUT before finishing off that bottle of pasta sauce lightly press down on the entire top to compress things a bit.  Then finish up that sauce and  the remaining marble cheese on the very top.  Sometimes I need to grate a little more just to have a nice thick layer with even coverage.  Then add the Feta and Parmesan.  For some color I add additional parsley to the top.

15.  Bake for 45 minutes or until cheese is completely melted and just starts to brown.   If you made this ahead of time and had it in the fridge it could take up to 90 minutes to bake.

16.  Remove from the oven and let sit for 10 minutes.  In the mean time throw together a nice salad to have on the side.  We like a spring blend, spinach & arugula with strawberries or Caesar.

Stay sweet!
Tammy