Blueberry Oatmeal Bread

This bread is everything you want in a breakfast or quick snack. It's dense, chewy, moist, sweet, and aromatic. The bread gets its nice color from a tablespoon of black strap molasses which also adds a decent amount of nutrients. Feel free to substitute any berry into this bread or omit it completely for a banana oat bread.

Ingredients:

• 1 1/2 cup flour
• 2 cup instant oats
• 1 cup sugar
• 1/8-1/4 cup butter
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup blueberries
• 2 medium over ripe bananas
• 2-3 eggs
• 1 tablespoon vanilla
• 1 tablespoon black strap molasses

Directions:

• Cream eggs, butter and sugar in mixer
• Mix liquid ingredients
• Add mashed bananas
• Start to add dry ingredients
• Add baking soda/powder and salt
• Mix in flour
• Mix in oats
• Mix in blueberries
• Grease bread pan
• Add mixture to pan
• Bake at 350-375 until done

Enjoy!

Tostones aka Fried Plantains

Usually when I make plaintains they are the ripe and sweet kind, however I decided to try making tostones with the unripe green ones that are also sold at the store. These are really easy to make and are great with a bit of salt and served with a black bean dip or salsa. The trick to getting these the right texture is to fry them twice.

Ingredients:

• 1-2 green plantains
• vegetable oil
• salt
• dipping sauce

Directions:

• Peel and slice plantains into circles
• Heat oil in a frying pan
• Fry plantains on both sides
• Remove with tongs or slotted spoon
• Let cool for 1-2 minutes
• Smash plantains flat with a fork or spatula
• Put plantains back in oil until a crispy brown coating occurs
• Remove and let dry on paper towels

Enjoy!

Blueberry Coconut Milk Rice Desserts

Left over coconut rice can be used to make amazing desserts!! Two simple desserts are rice pudding and a Himalayan rice dessert called dresil. When the tea house near me closed, I had to recreate this wonderful dish. It can be made with any sort of sweet berry, coconut, butter, sugar and nut. I chose to add little cubes of cream cheese to give this rice pudding a blueberry cheesecake twist.

Rice Pudding:

• 1/2 cup steamed rice
  
• 1 cup water
• 1/4 teaspoon salt
• 1 cup vanilla soy milk or reg milk with vanilla extract
  
• 1 cup coconut milk
• 1 cup blueberries
• 3 tbsp cream cheese
  
• cinnamon to taste

Dresil:

• 1/2 cup steamed rice (prepare the rice with half water and half coconut milk)
  
• 1/8 cup melted butter
• 1/8 cup white sugar
  
• 1/4 cup dried coconut flakes
• 1/4 cup chopped toasted pistachios or cashews
• 1/4 cup dried cranberries or blueberries

Rice Pudding Directions:

• Prepare rice
• Mix all ingredients
• Bake until liquid absorbs into rice and creates a creamy glutinous texture
• Top with cinnamon

Dresil Directions:

• Prepare rice
• Melt butter and sugar
• Toast nuts in frying pan
• Coat nuts and dried fruit with butter/sugar
• Mix into steamed coconut rice
• Serve warm

Enjoy!

Open Faced Smoked Ham and Gouda Sandwich

This sandwich is really easy to prepare and looks fantastic if you are serving small plates. If you want to make it more appetizer sized opposed to a first course portion simply cut the bread, meat and cheese into smaller portions. You can use any sort of meat/cheese combo but I chose a smoked gouda and honey ham. The sprouts stick to the sandwich with a generous portion of spicy mustard. If you are trying this sandwich with turkey and brie, I would suggest a plum or sweet jelly and top the sandwich with sprouts or a tart apple. Make sure to grill the bread on both sides first to give a variation in textures. Serve warm.

Ingredients:

• Crusty bread in slices
• Smoked gouda
• Honey ham slices
• Spicy mustard
• Clover sprouts

Directions:

• Grill bread on both sides
• Grill ham and cheese on broiler
• Top bread with ham and cheese
• Cover with spicy mustard
• Top with sprouts

Enjoy!

Pepper Steak

This is a no fail slow cooker recipe which can be prepared and then seperated into portions to create various meals. Pepper steak is great over steamed rice, but can also be used as filling in tacos, enchiladas, tamales, chile rellenos, chili, or ground up and made into meatballs/meat pasta sauce. This is the bare minimum you need to make great pepper steak. With about ten minutes preparation and 5 hours in the slow cooker you will have tender juicy pepper steak.

Ingredients:

• 1 lb bone in chuck steak
• 1 green pepper
• 1 red onion
• cilantro
• green onion
  
• teriyaki sauce
• sesame oil
• worcestershire sauce
• water
• pepper
• salt
• garlic

Directions:

• White slow cooker is heating up add 1/2 cup water and seasonings
• Brown steak on both sides
• Saute peppers and onions
• Place steak in slow cooker
• Top steak with cilantro, peppers, onions, teriyaki and worcestershire sauce
• Cook on high for 1 hour and then reduce to low for 4 hours
• Drain/remove any excess fat from the mixture
• Serve over steamed rice

Enjoy!

Creamy Yogurt Corn

This is a nice change of pace for corn. It takes advantage of corns sweet nature and creates a healthier version of creamed corn. This can also be used as a topping over corn bread/spoon bread!

Ingredients:

• Strained plain yogurt
• 2 cups corn
• 2 tbsp sugar
• salt
• pepper

Directions:

• Mix all ingredients
• Bake for 15 minutes at 350 degrees

Fresh Sausage and Sauerkraut

For this recipe I used sweet Italian sausage, canned sauerkraut and red onion. I think it's difficult finding enough versatility in many foods to make different meals for one or two people instead of reheating lots of left overs. For this recipe I chose to do a standard sausage preparation of boiling the sausage and then frying it with the sauerkraut. Regular spicy mustard is fine, however if you have mustard seed, definitely add it to the mixture! I don't like the texture of natural casing and always remove it after boiling.

Ingredients:

• Fresh Italian sausage
• Sauerkraut
• Onion
• Peppers
• Mustard Seed
• Garlic
• Maple syrup, sugar, honey or some other sweetener

Directions:

• Boil sausage in water for about 15 minutes
• Drain and remove casings if desired
• Brown sausages
  
• Sautee sauerkraut, pepper and onions in pan
• Add seasonings
• Add sweetener
• Cook until browned
• Serve with bread, spicy mustard and extra maple syrup

Enjoy!

Berry Ricotta Cakes

This is a really easy recipe, and a great solution to your left over ricotta from Italian pasta dishes. The photos reflect the cakes just out of the oven before any topping has been placed. Notice the caramelized sugar in the cakes! These can be made in individual cups or in one large cake. Top with any sort of fruit and sauce that you desire. I recommend using frozen berries if you want a stronger sauce base, if you want more texture use the fresh and boil them down.I used fresh blackberries and then also pureed about half the berries to thicken the sauce. With fresh berries you will need to boil in water first to start creating a sauce, and then you only need to add sweetener and cornstarch to the fruit once its heated.

Ingredients:
Cake:

• 1 cup ricotta
• 4 tbsp sugar
• 2 tsp vanilla
• 1 egg

Sauce:

• 1 cup frozen blackberries (or fresh boiled with some water)
  
• Sugar to sweeten
• Cornstarch to thicken (if necessary)

Directions:

• Whisk together ingredients
• Pour into small baking dishes
• Bake at 375 until mixture rises and solidifies in the center
• Allow to cool in oven
• For sauce, heat berries on stove and add sugar to taste
• If sauce is too watery slowly whisk in small amount of cornstarch to thicken
  
• Serve with a drizzle of warm berry sauce

Enjoy!

Spinach Ricotta Stuffed Manicotti

These are fantastic to serve to a larger group and when the spinach is substituted for half the cheese filling, actually come out as a well rounded meal! The manicotti shells should be cooked 3/4 before they are stuffed and then baked to absorb the remaining liquid from the sauce. You can see what they look like before the toppings are added. Make sure the pasta is stuffed with the filling so they don't sink when baked. This can be vegetarian if the meat is omitted from the sauce or completely vegan if tofu is used instead of ricotta. Serve with a vegetable side dish!

Ingredients:

• 6 manicotti shells
• 1 cup ricotta
• 1 package frozen spinach
• garlic
• onion
• basil
• 1--1 1/2 cups sauce
• shredded mozzarella cheese

Directions:

• Mix ricotta, thawed spinach, spices and 1/2 cup sauce together, reserve for filling
• Cook shells until semi soft but still have some rigidity
• Spread a thin layer of sauce in a baking dish
• Fill manicotti shells with filling and arrange in pan
• Cover with remaining sauce
• Bake for 15-20 minutes at 375 degrees
• Sprinkle mozzarella cheese on top of as dish as it is baking

Enjoy!

Thai Coconut Soup

This is traditionally made with chicken, but I use whatever ingredients I have on hand. Tofu or mushrooms are good accompaniments or replaces for the meat in this soup. Shrimp would be a nice ingredient too. The base of this soup is lime juice, chicken broth and coconut milk. If you want to keep it vegetarian use vegetable broth. This soup takes only minutes to prepare but tastes best if it sits overnight.

Ingredients:

• 1 1/2 cup chick broth or 1 bouillon and equivalent water
• 1 cup coconut milk
• lime juice to taste
• diced green or red bell peppers
• diced red onion
• red pepper flakes
• chopped cilantro
• salt
• pepper
• green onion
• diced tofu, chicken, mushrooms and/or shrimp

Directions:

• Heat chicken broth and coconut milk in a pot
• Sautee diced peppers and onions
• Lightly grill chicken/tofu/mushrooms
• Add lime juice, vegetables, and seasonings to pot
• Simmer for 5-10 mins
• Ideal if it sits overnight

Enjoy!

Sweet Italian Sausage Spaghetti Sauce

I used rotini, however this sauce is great over spaghetti, stuffed manicotti, shells, lasagna, or a stuffed cabbage or pepper. It's pretty universal, and depending on how much meat you want for the dish can be doubled. I used two links of italian sausage. The best way to cook the sausage is to cut open the casing and fry the sausage after you have crumbled it. Adding sugar helps bring out the intensity of the tomatoes and balances the acidity. Once you fry the peppers, onions and sausage, everything can be put in a crockpot to cook for several hours. I topped the pasta with ricotta cheese. Feel free to omit if trying to keep the calories and fat lower.

Ingredients:

• 1 32 oz can crushed tomatoes with basil
• 4 oz tomato paste
• 1/4-1/2 cup water
• 3 tsp sugar
• 2 sweet italian sausage links
• 1/2 red onion
• 1 green pepper
• red pepper flakes
• salt
• pepper
• garlic
• onion flakes
• pasta
• ricotta cheese
  

Directions:

• Brown peppers, onions, and meat in pan
• Pour all ingredients into the crock pot
• Add spices and salt
• Cook on high for 2-3 hours

Serve hot with pasta
Stuff shells or manicotti with ricotta and spinach
Bake until cheese is melted

Enjoy!!

Borscht

I love this soup because the only consistent ingredient needs to be beets. You can add whatever else you have on hand. My staples for this soup usually include chicken broth, beets, and potatoes. Dill adds a flavor, and I usually add a bit of egg and flour mixture to thicken the soup base. If the beets are already roasted or if you are using canned, this can be put together in minutes. I like to chop my beets into matchstick shape and grate the potatoes to hashbrown consistency.

Ingredients:

• 1 freshly roasted and matchsticked beet
• chicken broth
• 1 idaho potato
• 1 green onion
• handful of dill
• dried onion
• 1 small beaten egg
• 2 tsp flour
• salt
• pepper
• garlic
• grated potatoes
• lemon juice

Directions:

• Heat chicken broth
• Add beets, potato, and onion
• Add spices
• Add flour/egg to thicken
• Stir constantly to avoid lumps
• Add additional seasonings if necessary

Enjoy!

Braided Yeast Bread

This bread is really simple to make, and looks great. You can bring this to any party or as an appetizer/dessert. It is a basic sweet bread that takes about thirty seconds to braid. The coloring is created by a big of melted butter, sugar and cinnamon on top before the bread is done in the oven. You can make several mini loaves or one large loaf. The top one is a full loaf and the bottom one one shown is a mini loaf.

Ingredients:

• 2 1/2 c flour
• 2 tsp yeast
• 1/2 c sugar
• 1/4 c butter
• 1/4 tsp salt
• 1 c vanilla milk
• 1 tbsp vanilla
• 1 tbsp almond extract
• sugar and cinnamon for dusting

Directions:

• Add ingredients to bread maker
• Use bread maker to punch down/rise bread for approximately 1 hour 30 minutes
• Flour surface and hands
• Roll sticky dough into three equal cylinders
• Braid dough and smush ends together
• Grease baking sheet
• Add dough to baking sheet
• Bake in oven at 375 until almost done
• Remove bread and brush melted butter over top
• Sprinkle with cinnamon and sugar
• Bake until top is lightly browned

Enjoy!

Coconut Peanut Stir Fry with Scallops

I love this dish because it's a cross between pad thai and stir fry. Ingredients are pretty basic, whatever vegetables you have to add, some sort of meat, and noodles or rice. I prefer rice noodles but any sort of lo mein or spaghetti can work. The sauce can be used as a salad dressing as well.

Ingredients:

• 1/2 lb of fresh sea scallops
• vegetable oil
• salt
• pepper
• garlic
• noodles
• baby corn
• baby bok choy
• fresh broccoli
• green onion
• cilantro
• egg

Sauce:

• crunchy peanut butter
• coconut milk
• soy sauce
• rice vinegar
• lime juice
• red pepper flakes
• garlic
• brown sugar
• salt
• pepper

Directions:

For sauce:

• Melt peanut butter and coconut milk over heat
• Add sugar and other flavorings
• Thin with water if necessary

For stir fry:

• Boil water for pasta
• Chop vegetables into 1" pieces
• Heat the oil in a non stick pan
• Sautee vegetables
• Add soy sauce as necessary to vegetables
• Rinse scallops
• Salt, pepper and garlic scallops
• In a separate pan heat oil
• Cook until translucent
• Toss drained pasta in sauce and serve with vegetables and scallops

Enjoy!

Lemon Dill Yeast Bread

This bread has a slightly sweet and slightly sour taste with the combination of lemon and honey. The yeast gives this a fluffy texture while the oats give it a chewy one. This bread is great served toasted with soup.

Ingredients:

• 1 cup water
• 2 cups flour
• 2 cups oats
• 2 tsp bread yeast
• fresh dill
• dried onion
• garlic powder
• 2 tsp lemon juice
• 2 tbsp honey
• oil
• salt

Directions:

• Put ingredients in bread maker
• Quick bake for 80 minutes

Serve hot with butter or honey butter
Enjoy!

Roasted Matchstick Beets

I love fresh beets! Many people have only tried them canned. I suggest going half way between raw and boiled. Roast beets in their own juices to keep a crunchy consistency while enhancing the sweetness. Use these in soups, salads or in a puree with feta or cream cheese.

Ingredients/Equipment:

• Whole Fresh Beets
• Tin Foil
• Oven

Directions:

• Wash and clean beets
• Leave beets damp
• Peirce skin with fork
• Cover in tin foil
• Bake in oven for 10-15 minutes
• Allow beets to cool and steam in foil
• Remove and cut into slices
• Remove skin
• Cut in to match sticks

Enjoy!

Fresh Coconut Juice

So upon poking holes in the coconut we decided he looked like a badger or some animal. The trick to opening a coconut is to find the dark spots on the end, those are the weak parts. Usually a nail and hammer is recommended, but honestly, I used a wine bottle opener and it make the job a million times easier. You can see the difference in size between the bottom drill hole from the cork screw and the nail holes that look like eyes. Stain the coconut milk a few times before drinking. And then have fun trying to crack open the shell to get the meat! I like to blend it as a mixer for a tasty drink. Garnish with pineapple and coconut chunks.

Ingredients:

• 1 coconut
• Ice
• Tropical Flavored Rum/Vodka

Materials:

• Towel
• Hammer
• Nail
• Corkscrew
• Strainer
• Cup

Directions:

• Start holes with nails
• Use cork screw to widen holes
• Turn coconut upside down into strainer and cup
• Strain juice
• Refrigerate

Enjoy!
Blend with ice and flavored rum for a tasty smoothie!

Chocolate Melting Cake

So anyone that has been on a carnival cruise is probably in love with the chocolate melting cake. This is my no fail dessert on these cruises. They are shockingly easy to make. The key is good quality chocolate. Use lindt or ghirardelli or something similar, and make sure that it is no less than 65% cocoa. Feel free to experiment with other types/flavors of chocolate.

Ingredients:

• 4 ounces of semisweet chocolate
  
• 1/2 c butter
• 3 eggs
  
• 3 tbsp sugar
• 1/4 c flour

Directions:

• Melt chocolate and butter in a pan on low heat
• Stir constantly
• Do not burn!!!
• While chocolate is melting add eggs and sugar to a seperate bowl
• Beat eggs and sugar
• Add flour
• Beat until smooth
• Combine melted chocolate/butter in mixture
• Pour into ramkins
• Bake at 375 degrees until done, approximately 15-20 mins
• Centers should be soft

Best if served hot
Enjoy!

Smoked Tea Eggs

Tea Eggs are one of the most delicious snacks you can eat. With some strongly brewed tea, soy sauce, and liquid smoke, you can turn eggs into a nice appetizer or soup filling. These were inspired by the smoked tea eggs at St. Alp tea house on 3rd ave. They actually smoke their eggs, which gives a better texture, but is very time, equipment and labor intensive. This version hard boils the eggs in the mixture and then lets them soak in it over night. One set of eggs I used the marbling technique of cracking the shell and the other I soaked the egg without the shell.

Ingredients:

• Eggs
• Freshly brewed black tea
• Soy sauce
• Liquid smoke

Directions:

• Hard boil eggs
• The first step can be done in just water or in the entire mixture of tea, water, soy sauce and liquid smoke
• Let eggs cool
• Crack egg shells and let eggs sit in mixture over night (this will allow for a marbeled look or
• Completely shell eggs and soak overnight in mixture (this will give them a dark brown color)

Serve with chinese noodle soup or as a side dish with tea and toast

Enjoy!

Chia Seeds

Here is an article I wrote through livestrong.com on the benefits of eating chia seeds:

http://www.livestrong.com/article/247683-health-weight-loss-benefits-of-chia-seed/

Health & Weight Loss Benefits of Chia Seed

Health & Weight Loss Benefits of Chia Seed

Overview

Chia, or Salvia hispanica, is a plant known for its health and wellness properties. It is widely used in Mexico and Guatemala as a valuable food source for its high nutritional value. Relatively new to America as a food, Americans are more familiar with the visual effects of chia sprouts as seen in the widely advertised "chia pet" plant. A small serving of chia provides a substantial amount of nutrients which may contribute to weight loss.

Chia as Meal Replacement

Chia seeds can be eaten raw or prepared by heating. The Aztecs used chia as a food source to increase energy without eating large quantities of food. In Mexico, chia is often ground and mixed with toasted corn flour. Ground chia can also be added to breads and cakes to increase the nutrient content. As a meal replacement chia may be mixed with fruit juices to form a gelatinous drink. Raw sprouts can be used to add texture and nutrients to salads and sandwiches (See References 3).

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Omega-3 Fatty Acids

Chia has three to 10 times the oil concentrations of other grains and is comprised high levels of omega-3 fatty acids. According to Spiridon Kintzios, assistant professor for cell and tissue culture at the Agricultural University of Athens, Greece, chia is primarily linoleic and linolenic acid. These fatty acids are beneficial fats and may help control weight gain. Fatty acids may also help reduce blood cholesterol levels.

Antioxidants

According to Food Matters.com, chia seeds have more antioxidants than blueberries and has been called a "superfood" because of its high levels and variety of antioxidants. Antioxidants provide many health benefits by removing free radicals which can damage cells.

Amino Acids

Amino acids are the building blocks of protein. Chia has nearly twice the protein content per serving than other grain sources, is easily digested by the body and can replenish protein needs. Dietary protein can decrease appetite by making you feel fuller longer. Chia may help limit your cravings and help reduce caloric intake.

Fiber

According the Chiaseed.com, chia seeds have more fiber than bran flakes per serving. The Worlds Healthiest Foods cites one oz. of chia as having 10.7 g of fiber, while flaxseed, another "superfood," only contains 5.5 g of fiber. Chia seeds provide both soluble and insoluble fiber. Fiber helps the digestive system stay regular and assists the body in eliminating excess fluid.

Chia as an Endurance Builder

Chia seeds may also help endurance athletes. Chia is also believed to decrease recovery time and fatigue in cardiovascular workouts. Chia seeds have shown positive effects on muscle tissue repair.

Read more: http://www.livestrong.com/article/247683-health-weight-loss-benefits-of-chia-seed/#ixzz1BR7IBsyd

Yogurt Cheesecake

This combines my love of cheesecake with a healthier alternative, strained plain low fat yogurt. If you omit the eggs it can be creamed and chilled in the fridge, however I think the eggs are an integral flavor and texture component to the cheesecake. I used vanilla and almond extract but feel free to add whatever flavorings you like. When I bake cheese cake I always omit the crust, I'm eating the cake for the richness of the filling not the crust so it's a moot point and empty calories.

Ingredients:

• 2 eggs
• 1 8 oz cream cheese
• 1/2 cup already strained yogurt (will start out as 3/4-1 cup unstrained yogurt)
• 1/2 c sugar
• 1/3 c butter
• 1.5 tbsp vanilla
• 1 tbsp almond extract

Directions:

• Grease spring form pan
• In a mixer, cream eggs, sugar and butter
• Add yogurt
• Add cream cheese
• Add flavorings
• Blend until smooth
• Bake at 325 until done
• Best results if you also use a water bath in the oven to prevent cracking

Enjoy!

Baked Donuts

I don't usually buy donuts because they are never as good as they look. However, homemade donuts are amazing, and don't have to leave you feeling guilty. These are baked, so they omit the deep frying and excess oil that donuts have. Think of these as as the elephant ears of the carnival or the chinese donuts without the fried aspect. The melted butter helps the sugar stick and gives these a bit more indulgence.

Ingredients:

• 1 1/3 cups warm vanilla soy milk, 95 to 105 degrees
• 1 packet active dry yeast (2 1/4 teaspoons)
• 2 tablespoons butter
• 2/3 cup sugar
• 2 eggs
• 5 cups flour
• 1 teaspoon salt

For topping:

• melted butter
• sugar
• cinnamon

Directions:

• Use bread maker and put in ingredients, allow to rise and be punched down (mine has a 1 hour 30 minute rise time)
• Flour area and roll out dough
• Shape into desired pattern, twist, braid, circle, etc
• Bake at 375 until done
• Lightly coat with melted butter and sprinkle cinnamon and sugar on top

Enjoy!

Banana Oat Muffins

Another product of extra bananas. Luckily everyone loves banana bread and so these can be frozen or brought to work for people to munch on. This recipe is really simple. You can cut back the sugar if you tend to find banana bread too sweet.

Ingredients:

• 4 brown bananas
• 1 cup sugar
• 1 tablespoon vanilla
• 1 egg
• 1/4 tsp salt
• 1 teaspoon baking powder
• 1/4 cup milk
• 2 cups flour
• 1/2 cup instant oats

Directions:

• Mash Bananas
• Blend all ingredients
• Pour into muffin tins
• Bake at 375 until done

Enjoy!

Clemetine Yogurt Muffins

These are the product of random foods at my dads house. We have lots of extra bananas and clementines. The clemetines taste like a cream cicle and if topped with a cream cheese/orange frosting could probably pass as a cupcake. I chopped the clemetine segments into halves, giving these muffins a nice juicy texture. Don't forget to zest some of the peel!

Ingredients:

• 4 clementines, segmented and halved
• 1 cup sugar
• 1 cup plain yogurt (I used greek)
• 1 tablespoon vanilla
• 1/4 tsp salt
• 1 tsp baking powder
• 1 egg
• 1/4 cup melted butter
• 2 cups flour
• 1/2 cup oats
  
• clemetine zest

Directions:

• Mix ingredients
• Pour into cupcake tins
• Bake at 375 degrees until done

Enjoy!

Zucchini Bread

Another great bread to serve around holidays. With all the extra treats around the season it's nice to get some "healthier" snacks in. This is not as sweet as the carrot bread. This is excellent served warm.

Ingredients:

• 3 c chopped zucchini
• 2 eggs
• 1/2 c vanilla flavored milk
• 1 tbsp vanilla
• 1 tbsp cinnamon
• 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 c sugar
• 2 c stone ground whole wheat flour
• 1 c bread flour

Directions:

• Put all ingredients in the mixer except flour
• Mix until eggs are frothy
• Slowly add flour
• Grease bread pan
• Bake at 350 degrees until done
• Cool and remove from pan
• Cut and serve

Enjoy!