Bucatini al’Amatriciana

Posted on May 27, 2024 | Leave a comment

Amatrice is a small town in Italy outside of Rome and this dish is named for it. This dish is intended to be made with guanciale , which is a pig jowl and it tastes like a porkier version of bacon or pancetta. I use pancetta, which now comes pre-diced in packages making for a very easy time. I also keep packages of the diced pancetta in my freezer, they defrost very quickly which makes them a perfect dinner ingredient.  I also use bucatini pasta which is thick and ropey with a hole like a straw. I wouldn’t wear white while eating this it’s a messy one. Super easy and delicious. I made it tonite with my marinated flank steak. I also used 2 containers of grape tomatoes, but you can easily substitute with 1 large  can of San Marzano tomatoes –the crushed one. The cherry/grape tomatoes give it a lighter sauce, and I prefer it especially in the summer months but it is equally as delicious made with canned crushed tomatoes. Enjoy!

Ingredients:

4 tablespoons olive oil

4 – 6 oz. diced pancetta ( or 1/4 lb. glacial)

1/2 yellow onion chopped finely

2 garlic cloves , minced

2 containers of tomatoes halved ( I used grape tomatoes , I love them ) or 1 large can crushed tomatoes 28 oz. size (San Marzano is best here)

*1 teaspoon red pepper flakes ( we like spicy) use your own discretion , can always add at the table

1/2 teaspoon salt, or more to taste

1/2 teaspoon freshly ground black pepper, or more to taste

Grated Pecorino Romano Cheese, or any kind of Parmesan Cheese

1 lb. bucatini ( you can obviously use 1/2 pound and save any leftover sauce to freeze for another time) any thick spaghetti will do but I love this one in this recipe. Perciatelli is another good choice. Of course feel free to sub any pasta .

Directions:

In a large heavy skillet, heat 2 tablespoons of olive oil over medium heat. Add the pancetta and cook, stirring constantly. I like my pancetta crispy, but just get it golden brown, about 5 – 7 minutes. Using a slotted spoon remove pancetta into a separate bowl. Add onions to olive oil till translucent, about 5 minutes. Stir in the garlic and red pepper flakes , I do this off the heat. I then add all the tomatoes, some kosher salt ( to taste) and some black pepper and add back in the pancetta. I also add 2 tablespoons of olive oil and cook the tomatoes till they start to break down and form a sauce. Taste for salt and pepper. Simmer uncovered for at least 45 minutes , up to an hour for perfect sauce.

Cook Pasta according to package directions, tender but still firm to the bite. Before draining pasta take out about 1 cup of pasta water and set aside. Drain the pasta and place in a large serving bowl, I add a little of the pasta water and then I add the sauce. Toss gently and serve. I served with Parmesan Cheese .

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Cold Noodles with Sesame Sauce –Perfect Summer Pasta

Posted on May 23, 2024 | Leave a comment

FullSizeRenderThis is one of my old tried and true recipes and also one of our family’s all time favorites.  Perfect for a large get together and totally tasty. I love making this in the summer months and because I can make sauce ahead it cuts down on some of the cooking day of. There are a lot of ingredients but it is very easy to put together and it’s always a hit! I made the sauce a day ahead which I highly recommend doing, it gives flavors a chance to really come together.  I had all the ingredients in the house and day of I will cook the noodles and mix together. If making sauce ahead of time — take it out of refrigerator and let the sauce sit at room temperature before mixing with noodles. I used 1 teaspoon of cayenne, but because I wasn’t sure of everyone’s taste buds for hot and spicy I left out the chili oil. If you want it spicier you can always add some hot chili oil, or more cayenne pepper.  You can actually make the sauce a few days ahead of time. Enjoy this oldie but goodie. I have played around with the recipe a lot, and have found these ingredients work the best for me. I also like to put a little fresh cilantro on the side for those who love it ( like me) and don’t leave out the chopped peanuts they give it that extra yummy crunch. Enjoy! Excellent addition to any BBQ or Memorial Day Dinner.

Ingredients: 

1 lb. linguine or spaghetti ( or you can use Chinese egg noodles)

1 tablespoon vegetable oil

7 tablespoons Peanut Butter ( creamy ) by the way I always use the low-fat one, it’s perfectly fine

2/3 cup warm water

6 tablespoons soy sauce ( use low sodium)

2 tablespoons rice wine vinegar

2 tablespoons sesame oil

1/2 to 1 teaspoon ground cayenne pepper, or more to specific taste

1 tablespoon sugar

1 teaspoon salt

1 tablespoon finely chopped fresh garlic

3 to 4 scallions , finely chopped

*1 sliced cucumber, peeled, seeded, and julienned (optional) but tasty and crunchy

*fresh cilantro chopped (optional)

*sprinkle of chopped peanuts ( optional) but extra added crunch if you have them on hand

*dash of hot chili oil ( to taste) I usually just throw in a dash of this.

Directions:

In a small mixing bowl, using a fork or a small wire whisk, beat the peanut butter together with the water until it is smooth. Add the soy sauce, vinegar, sesame oil, cayenne pepper, sugar, and salt. Beat till smooth. If you’re adding hot chili oil this is when you would add that.

Add the chopped garlic, and stir well. Because I was using it the next day, I left out scallions till I cooked pasta .

Cook pasta according to directions. Drain immediately and rinse under cold water, until noodles are cooled down sufficiently. Place noodles in a large bowl, drizzle with the 1 tablespoon of vegetable oil and toss well. Refrigerate noodles until you are ready to serve. About an hour or so before I am ready to serve, I pour sauce over noodles and mix well. Make sure sauce has been left out at room temperature for a while till it’s not too cold.  Add the scallions and cucumbers and mix well. Right before serving you can sprinkle the cilantro and chopped peanuts if you like. I pour about 2/3 of the sauce over noodles and mix well, adding more sauce as I feel necessary. I definitely didn’t use all of the sauce that I made, add slowly and taste as you go along.  Right before serving I usually add some more sauce, but leave it out at room temperature. This is a deadly go to leftover the next day.

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My Version of the famous La Scala Salad

Posted on May 21, 2024 | Leave a comment

La Scala is a restaurant in Beverly Hills, Ca. that is famous for their chopped salad. The ingredients are yummy and so so easy to make. It’s like eating an Italian Hero in salad form and what’s wrong with that?

It is full of delicious ingredients — lettuce, garbanzo beans/chick peas , cheese and salami and the vinaigrette is savory and perfect. It’s an old school recipe from the 50’s that still holds up by today’s standards. The best part of this salad is you can substitute and add whatever you like I always add tomatoes, if you don’t like salami or pepperoni use turkey or chicken, cucumbers would be good, pickles or artichokes instead of garbanzo beans, some banana peppers or olives and of course romaine instead of iceberg or combine the two. I love a good chopped salad and love iceberg as the base just be sure and chop up good so there are pieces in every bite. I like the salad as is but feel free to experiment. It’s basic and very simple and rumor has it that it’s Kim Kardashian’s fav salad but honestly this salad has been around for around 60 years.

Enjoy!

Ingredients:

Salad:

this is what I used

1 head iceberg lettuce finely chopped

1/4 lb. Italian salami , thinly sliced — julienned or just chop it

1 cup shredded mozzarella cheese

1 can chick peas/garbanzo beans ,rinsed and well drained

Dressing:

1/3 cup olive oil – EVVO extra virgin olive oil always

1/4 cup red wine vinegar

2 tsp. dijon mustard

1/2 tsp. kosher salt and freshly ground black pepper ( around 1/4 tsp.) a few good grinds of the pepper mill

1/4 cup grated parmesan or pecorino romano

Directions:

I used a glass measuring cup to make salad dressing because I wasn’t dressing whole salad for the two of us. I have 1/2 the salad left over for tomorrow and was storing dressing and salad . If salad is dressed it will wilt and I don’t like it like that. So I dressed our salad separately . This salad will serve 4 nicely.

Combine the oil, vinegar, mustard , salt and pepper with a small whisk if you have one . Add in the cheese and continue to whisk. If no whisk a fork will do.

Dressing will last a few days in fridge and I will eat the salad again for lunch tomorrow so that’s just perfect!

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Summer Pasta with Tomatoes, Eggplant and Stringbeans in

Posted on May 19, 2024 | Leave a comment

IMG_1456Here is a new recipe that I tried last night for Meatless Monday. Sometimes it’s good to lighten up the menu with no meat.   I love when I try something new and it’s so delicious that I know it will stay in the rotation all summer long.This is a delightfully light pasta dish with really no sauce just some delicious fresh vegetables and some amazing fresh burrata. Of course you can leave out the burrata and sprinkle a little parmesan cheese or just leave out the cheese all together. I improvised a lot with this recipe please feel free to do the same.

The beauty of this pasta dish is that it would be delicious served hot off the stove or at room temperature. You can prepare ahead , assemble and just let it sit out while you prepare other dishes if you’re serving to a larger group as a side dish.  It was just the two of us so we ate it hot off the stove as our main meal.

We love cheese in our house so we went with delicious fresh burrata. A little sprinkle of fresh thyme at the end and I sprinkled crushed red pepper at the end because I love a spicy pasta.

*Fresh Burrata is a delicious cheese with a creamy interior. It’s like Mozzarella on the outside.

Ingredients:

8 oz. Pasta — I used casarecce because I love that pasta when I can find it. Fusilli or Penne would work just fine — you can also use whole wheat pasta for an extra fiber boost.

8 oz. French Green Beans if you can find them if not use yellow wax beans or fresh green beans –trim them

2-3 Tablespoons Olive Oil — you’ll start with 2 and you may need a little more this will depend on how dry the eggplant seems while it’s cooking. I used about 2 1/2 Tbsp.

2 cups Chopped Eggplant– I used a regular eggplant and just chopped up into small pieces ( keep it uniform in size) you can use Japanese Eggplant as well. 1 average eggplant should work

1 Tbsp. minced fresh garlic

1 pint cherry or grape tomatoes, halved

1/4 cup dry white wine

2 Tbsp. White wine vinegar

Kosher Salt– I sprinkled about 1/2 tsp. kosher salt on the eggplant and tomatoes but I added more at the end. Salt to taste.

1/2 Tsp. Black Pepper– again to taste

6 oz. Burrata– if you don’t want to use Burrata you can also use fresh Mozzarella just cut into bite-size pieces.

2 Tsp. chopped fresh thyme– of course this is optional but fresh herbs always add a delicious layer of flavor.

Directions:

Cook pasta according to directions on the box. Add green beans for the last 3 minutes of cooking. Reserve 1 cup of the cooking liquid before you drain the pasta.

Heat oil in a large skillet over medium high heat. Add the cut-up eggplant and sprinkle about 1/2 tsp. kosher salt , cook, stirring occasionally until tender — about 5 minutes. Add in the fresh garlic and cook for another minute. Add tomatoes and cook until the juices from tomatoes start to release –another few minutes.

Add the wine, cook and stir often until most of the wine disappears. Add pasta and beans, toss to combine. Add the reserved pasta, cooking liquid– a little at a time– I used almost all of it. It depends on how dry the pasta is. Stir in the vinegar and taste for salt and sprinkle that 1/2 tsp. of freshly ground black pepper here.

Put Pasta in individual pasta bowls and top evenly with burrata and a sprinkle of chopped fresh thyme. I also sprinkled crushed red pepper on mine at the table.

This should serve 4 nicely even with only 8 oz. pasta as a side dish. It was just the two of us so we ate it as a main and there was left-over which will be delicious cold the next day.

 

 

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Lobster Cobb Salad and Honey Lime Vinaigrette

Posted on May 16, 2024 | Leave a comment

This is a delicious, tart salad dressing.  The flavors are perfect together it’s the perfect combination of tart and sweet. I served this lobster salad with baby greens, beets, lobster, corn, chopped eggs, tomatoes,  bacon (on the side) and, of course, avocado.  I bought the lobster (already cooked) You can purchase at your local fish store and specialty stores.  I cooked and  cut up beets, made some hard-boiled eggs and cut up tomatoes along with other ingredients.  I will put all the other ingredients in little bowls and let everyone choose what they like . I set up a make your own salad bar. So those who are vegetarian pick their ingredients and everyone is happy.

This is a wonderful addition to any brunch/lunch and a wonderful cold entree salad as well for dinner.

Follow me on Instagram @cookingwithcandi

Ingredients:

2 tablespoons balsamic vinegar

2 tablespoons honey

1 tablespoon fresh lime juice (1 small lime)

1/2 cup olive oil

kosher salt (approx. 1/4 teaspoon, maybe a bit more)

freshly ground black pepper

*you may want to double .  This will make approx. 1/2 cup salad dressing

Directions:

Whisk the vinegar, honey and lime juice together in a bowl. Slowly whisk in the olive oil, and season to taste with salt and pepper.

For the Salad:

You can feel free to add and subtract ingredients:

I use any type of greens –usually Romaine and a dark green mixture of greens

I used corn, beets, hard-boiled eggs, tomatoes, avocados, and bacon. Sometimes I use shredded cheese or blue cheese (even though I really don’t like blue cheese at all) and black or green olives cut up are delicious in here as well. And feel free to substitute chicken for the lobster and add and subtract whatever you’d like.

When I serve for brunch I put all the ingredients in separate little bowls and let everyone choose their favorite ingredients. Dressing on the side–of course.

I made it like this just for us for dinner without all the sides. this was the only picture I had since I forgot to photograph it when I made it the last time. For just 2 or 4 people you can do it like this in a large bowl.

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Roast Chicken Salad with Buttermilk Dressing – Weeknight Salad

Posted on May 13, 2024 | Leave a comment

DSCN0069photoI was in the mood for something light for dinner and wanted to make a dressing with buttermilk since I had it in the house and wanted to use it.  I picked up a roast chicken from the market because I was very pressed for time.  I grabbed some beautiful romaine, but I know this would be perfectly awesome with kale or any greens you would like to use.  In any event I used romaine this time. I removed the skin from the chicken and shredded it with my hands. Just used romaine, tomatoes, chicken and dressing. Next time out I add avocado for sure and would love some bacon and corn in this salad.  This is an awesome lunchtime salad and so easy to pull together for a light dinner meal and mix in whatever other veggies and ingredients you’d like.  Dressing is killer and only 3 Tablespoons of Buttermilk! This is also awesome if you have leftover chicken and don’t know what to do with it.

This dressing should be good for at least 4 servings. Feel free to double it.

Ingredients:

Buttermilk Dressing:

1 clove garlic

1 egg yolk ( let egg sit out at room temperature) just not really cold

3 tablespoons of buttermilk ( low-fat is fine)

1 tablespoon whole grain mustard

1/4  teaspoon kosher salt and a few grinds of the pepper mill (you can always add more salt if you would like)

1 tablespoon apple cider vinegar

1/2 cup olive oil

*feel free to double

Combine all ingredients except for olive oil in the blender including salt and pepper . Keeping blender on , add olive oil from the top in a slow stream until well incorporated.

Use a store bought rotisserie chicken if you like or just roast 2-3 chicken breasts with olive oil and salt and pepper and discard the skin.

Put salad greens — I prefer romaine here as it stands up to other ingredients,  avocado , chicken and any other vegetables you’d like in a large bowl. Add dressing (start small)  and mix salad adding dressing as needed.

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Cauliflower, Orzo and Feta Salad

Posted on May 10, 2024 | Leave a comment

IMG_0858

Completed Salad

IMG_0854

Before I added the spinach

This is one of my most favorite salads of all time. The flavors meld together beautifully to make a most delicious salad. I highly recommend this salad if you’re just looking for something new to make for brunch, lunch or even dinner! Perfect for dinner, brunch or lunch anytime of the year.

I made cauliflower and orzo in the morning and put together ingredients as they cooled down. The cooling off of orzo and cauliflower was the only time-consuming event in making this recipe. You can refrigerate salad once cooled down, but I would bring it to room temperature prior to serving.

If you want to add a protein like chicken this would make a most perfect dinner salad. Or just eat it veggie style! Nothing bad here!

Ingredients:

Cauliflower and Orzo Prep

1 head cauliflower broken into small florets, any color cauliflower will do and purple would be beautiful if you can find it

4 Tablespoons olive oil

3 minced cloves of fresh garlic

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 cup orzo pasta

Dressing and the rest of the salad

3 Tablespoons olive oil

3 Tablespoons fresh lemon juice

1 teaspoon honey

1 teaspoon Dijon mustard

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup thinly sliced red onion

1 cup crumbled feta cheese

2/3 cup dried cherries

4 cups baby spinach

Directions:

Preheat the oven to 400 degrees.

In a bowl toss the cauliflower with the 3 tablespoons of olive oil, the fresh garlic, the salt and pepper. Spread on a rimmed baking sheet and roast until softened and the edges of cauliflower start to brown up. ( not burned) I did it for 25 minutes. Set cauliflower aside and let it completely cool down.

Cook orzo according to box directions, I cooked for a minute less so it would be more al dente ( just a bit undercooked ) Drain in a colander, rinse under cold water, drain well and while draining toss in the remaining 1 tablespoon olive oil right in the colander.

In a big bowl, whisk together 3 tablespoons of olive oil, lemon juice, honey, mustard, salt and pepper.

I allowed about an hour for complete cool down of cauliflower and orzo and added to bowl with dressing along with onion , feta, and cherries . Toss well until completely coated with dressing. Throw in the spinach and toss again till spinach is incorporated. Taste for Salt and Pepper and adjust seasonings to your liking. I added a sprinkle of black  pepper but no more salt.

Enjoy — this was totally delicious.

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Blueberry Banana Bundt Cake

Posted on May 8, 2024 | Leave a comment

I had rotten bananas and I had some blueberries and I had all the other ingredients for this delicious bundt cake in the house. It took about 20 minutes to prep and another 50 minutes in the oven and it’s going into the freezer for another time and place. This cake freezes so well and the bananas were going in the garbage so there you have it –snacking cake for another time. You can freeze this cake for up to 3 months, but make sure you wrap it up carefully and mark the date you freeze it on the bag.

Enjoy!

This would make a lovely addition to a Mother’s Day luncheon or dinner.

  • when I freeze I usually cut up into sections rather than freeze the whole cake –it’s easier to freeze and takes up less space in the freezer and if I just want a small piece it works out best!

Ingredients:

1 1/4 cups flour

1 teaspoon baking soda

1 teaspoon fine salt (table salt)

1/2 cup butter unsalted and softened

3/4 cup sugar

3 large eggs — room temperature

1 teaspoon vanilla extract

4 bananas mashed– very ripe black bananas

1 cup blueberries — rinsed and dried

Directions:

Preheat oven to 350 degrees. I spray a Bundt Pan with Bakers Aid Spray– you can use other sprays but I prefer this one for baking

In a large bowl combine the flour, baking soda and salt with a wire whisk. Set it aside

Cream Butter and Sugar in an Electric Mixer. Add eggs one at a time and the vanilla. Beat until well combined

Add the flour Mixture to the bowl and Combine until just mixed. Fold in the Blueberries and Bananas with a spatula

Pour the batter into the sprayed Bundt Pan

Bake for 50 minutes. Check with a cake tester or toothpick till it comes out clean.

Enjoy!!

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Springtime in a Bowl – Shrimp, Asparagus and Tomato Pastaa

Posted on May 7, 2024 | Leave a comment

Since it’s truly Springtime here in NY I think about lightening up the menu. Asparagus is so very beautiful this time of year and shrimp is always my go-to. This recipe is a variation on my Summertime Tomato Pasta. I wanted to use some of those beautiful asparagus out there. Even though I knew Joel would pick them out I still made this dish. The asparagus are large enough for him to easily pick out and put on my plate. This dish is light and delicious and pretty quick to prepare. It is like springtime in a bowl!  There are so very many things to do with asparagus but this just appealed to me  and if you leave the shrimp out you have a lovely vegetarian pasta dish and if you leave the pasta out you have a super light dish!   I also used linguine in this recipe because it just seems to hold on to the flavors nicely. Happy Spring and Enjoy.

Ingredients:

1 lb. box linguine ( I used Fini Linguine , it was lighter than regular linguine and was just perfect) but any spaghetti will work here.

2 Tablespoons Olive Oil

2 pint size containers of little grape tomatoes, cherry tomatoes, or any small tomato ( app. 16-20 oz. of tomatoes)  I cut tomatoes in 1/2.

kosher salt

freshly ground black pepper

* crushed red pepper ( we like the heat) use your own discretion depending on how you like it, totally optional

3 large cloves of garlic, chopped finely

1/2 cup dry white wine ( I use whatever I have open)

1 lb. Asparagus , trimmed, stalks cut on a diagonal into app. 1 1/2 inch pieces

1 pound large shrimp, peeled and deveined

fresh basil chopped ( app. 1/2 cup)

1 teaspoon dried oregano

Directions:

Cook the pasta according to box directions.( Fini Linguine cooks in 6 minutes perfectly) scoop out a little pasta water after cooking about 1/2 cup to 1 cup and keep it handy if pasta is too dry, you can add water to it a little bit at a time.

Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, app.  1/4 teaspoon kosher salt and app. 1/4 teaspoon freshly ground black pepper. Cook, stirring occasionally, until tomatoes are soft , it takes at least 5 minutes . You want the tomatoes to start to burst so they make a delicious sauce.  Add the crushed red pepper and garlic. Cook for another few minutes ( don’t burn the garlic)keep on low heat and stir around. Add the wine and the asparagus. Bring to a low boil and simmer for at least 5 minutes . Taste for Salt and Pepper, if it needs more this is when I would add it, and I did. I added a bit more salt here, pepper was fine. You need to use your own discretion about the salt .

Sprinkle shrimp in a bowl with a little salt and pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, about 10 minutes. Shrimp needs to be firm to the touch, and opaque if cut into. Stir in the chopped basil and the oregano.

Pour the sauce over the pasta and toss well to combine.  You can always add more crushed red pepper when finished.

This was really delicious and light. Joel of course picked out every piece of asparagus, and put them in my bowl. That was fine with me because I love asparagus.

*this dish will easily serve 4, if you like you can always add another 1/2 lb. of shrimp for 4 people.

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Sheet Pan Chicken Fajitas- Happy Cinco de Mayo!

Posted on May 4, 2024 | Leave a comment

IMG_7067IMG_7069More of my favorite way to cook with Chicken Fajitas made on the Sheet Pan . I made this the other night and it is the easiest and most delicious meal. I am always experimenting with making Chicken Fajitas in new ways and trying to keep the oil down. If you use too little oil they come out tasting dry and that’s no good so use the 3-4 tablespoons of olive oil that I suggest.  This is what I did and I served with small soft tortillas and you can provide any fixings you like. I also served over rice in a bowl which is how I like to eat my fajitas. Obviously what you do with them is totally up to you! A little sour cream and guacamole never hurt anyone either. And buy some tortillas and you have perfection on a plate.

And if you’re ready to fire up the outside grill check out my recipe for chicken fajitas on the grill!

*it is important that all veggies be cut up into fairly uniform sizes this will help cooking process and timing

Enjoy!

Happy Cinco de Mayo !

Ingredients:

1 1/2 lbs. of chicken breast tenders– or just cut some chicken cutlets into strips

1 yellow bell pepper –sliced into 1/4″ slices

1 red bell pepper–sliced into 1/4″ slices

1 orange bell pepper–sliced into 1/4″ slices

1 small red onion–sliced into 1/4″ slices

3-4 Tablespoons of Extra Virgin Oil –now I have tried 2 Tablespoons and it was a little dry so use your own discretion here –depending on how much chicken you’re using and you’ll want a light glaze all over the chicken and veggies

1 teaspoon of kosher salt –this was enough for us but again use your own discretion

several turns of the pepper mill — freshly ground black pepper always works best

2 teaspoons of chili powder

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

1/2 teaspoon of ground cumin

1/2 teaspoon of smoked paprika

Lime for squeezing at the end

*fresh chopped cilantro for garnish and delicious flavor if you like it

*warmed tortillas–if you like

Directions:

Preheat oven to 425 degrees

In a large bowl , combine onion, bell pepper, chicken strips, olive oil, salt and pepper and all the spices. Start with 2 Tbsp. of Olive Oil and add more . I really felt it needed more than 2 Tbsp.

Toss well and combine and allow to sit for a while before cooking. I find that the longer it sits the better it tastes. I prepped and let it sit for an hour or so.

Spray a baking sheet with non stick cooking spray

Spread chicken and onions and everything on baking sheet

Cook at 425 degrees for about 20 minutes, if you’d like to use a meat thermometer here chicken should be 165 degrees. After 20 minutes I turned the oven to broil and cooked for additional 2-4 minutes just letting the veggies get some nice color. Watch it carefully to make sure it doesn’t burn.

I served in bowls over rice with warm mini tortillas and sour cream and guacamole.

*should serve 3-4 nicely with the rice and sides

Enjoy!

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