Summer Pasta!

Summer Pasta!

4 Small chicken breast (one per person)
1/2 tsp. Garlic Salt
1/2 tsp. Paprika
1/4 tsp. Pepper
2 tbsp. Olive oil
4 cups Rotini pasta
4 slices of bacon (shortcut- Real Bacon bits- usually by the vinegar and salad dressing)
1 cup fresh sweet corn (shortcut- frozen sweet corn)
2 small zucchini
2 small yellow squash
1 1/2 cup shredded Swiss cheese
1/4 cup butter
1/4 cup flour
1 1/2 cup milk
Salt and pepper to taste

Chicken:
Season chicken with garlic salt, paprika, 1/4 tsp. pepper and olive oil. Place in frying pan on medium/high heat. Brown on both sides and reduce heat to medium. Cook thoroughly about 4-6 minutes on each side, depending on the size of the chicken breast. Remove chicken from pan and set aside.

Pasta:
While chicken cooks, bring pasta water to a boil adding 1 tsp. of salt. Add pasta to water and cook till al dente. Strain pasta and place back in pan.
Add butter and then flour to the pasta. Stir until all pasta is coated.
Add milk to pasta then stir in the cheese. Lastly adding the bacon and corn to the pasta. Add salt and pepper to taste.

Zucchini and Squash:
Slice zucchini and yellow squash into 1/2 inch slices, season with salt and pepper. Fry the zucchini and squash in the same pan the chicken was cooked on med/high heat. Cook quickly to brown on each side, do not overcook as they will get mushy. You want to leave a light crunch.

Serve separately or piled up like my picture. ENJOY!!!

Roasted Red Pepper & Tomato Soup

I know it's hot out, but I can't keep from making my favorite soup! Serve this aside a cold sandwich and have all year long!

Roasted Red Pepper and Tomato Soup

2-28 oz. Cans of whole San Marzano Tomatoes (important to get San Marzano)

2-16oz Jars roasted sweet red peppers or 4 whole sweet red peppers in the jar.

1/4 cup Extra virgin olive oil

1 tbsp. minced garlic

1 tsp. salt

1/2 tsp. Pepper

2 cups chicken broth

1/2 cup fresh basil leaves- loosely packed

Preheat oven to 400 degrees

Line a cookie sheet with aluminum foil.

Lightly strain whole tomatoes, crushing slightly with hands. Place in large mixing bowl.

Tear red peppers apart and add them to the tomatoes. 

Combine salt, pepper, garlic and olive oil to the tomatoes and peppers. Pour onto aluminum foil lined cookie sheet and roast in oven for 20-25 minutes. Remove from oven and let rest 5 minutes.

Pour roasted tomatoes and peppers into a medium saucepan. 

Add half of the chicken broth and basil. Puree to your desired consistency (I like mine smooth).

Add remaining chicken broth and simmer 10-15 minutes.

Top with Parmesan cheese and ENJOY!!!

Chipotle Chicken Salad Napoleon!

Napoleon sandwiches are simple layers of puff pastry filled with your choice of ingredients. I chose to fill my puff pastry with a spicy chipotle chicken salad layered with buttery avocado and crisp spinach! This sandwich is nice and light- perfect for a summer lunch!  

Chipotle Chicken Salad Napoleon!

( 2 sandwiches)

2 Chicken breast

Salt and Pepper

Olive oil

2 tbsp. Sour cream

2 tbsp. Low fat mayonnaise

1 tsp. Chipotle seasoning

1 Sheet puff pastry-thawed

1 cup spinach

1 Avocado-sliced

1 Tomato- sliced 

Preheat oven to 400 degrees.

Cut puff pastry into thirds, using the folds as a guide. Then cut into halves, making 6 even sheets. Line a cookie sheet with parchment paper, placing the puff pastry on top of the parchment paper. Place an additional sheet of parchment paper over top of the puff pastry and another cookie sheet on top--this acts as a weight to prevent the puff pastry from "puffing or rising". Bake at 400 degrees for 20 minutes. Remove from oven, remove top cookie sheet and let cool before removing the parchment paper. 

Coat chicken with salt, pepper and olive oil. In small frying pan, cook chicken on medium heat until cooked through, approximately 5-7 minutes on each side. Remove from heat and let cool enough to pull apart with your hands. Pull chicken apart or cut into cubes.

In medium mixing bowl combine chicken, sour cream, mayo and chipotle seasoning. Mix ingredients until well incorporated. 

Remove parchment paper from cooled puff pastry. Top one slice of puff pastry with chicken salad, avocado and spinach placing a second layer of puff pastry and repeating with chicken salad, avocado, spinach and sliced tomato. Add third and final slice of puff pastry and repeat with second sandwich. ENJOY!!!

Baja Chicken Salad!

Baja Chicken Salad!
(serves 2)

2 Chicken breast (1 per salad)
1 tsp. Chili powder
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. Olive oil
1 head of chopped romaine lettuce
1 Avocado- Seed removed and cubed
1/4 cup diced red onion
1/4 cup diced tomatoes
1/4 cup black beans- rinsed and strained
1/4 cup whole corn kernels
1/2 cup tortilla strips or crushed tortilla chips (make your own by cutting corn tortillas into strips and deep frying until golden brown)

For the Baja dressing

1/4 cup Sour cream
2 tsp. Ranch dressing
2 tsp. Catalina dressing
1/2 tsp. Chipotle seasoning


Coat chicken in salt, pepper, chili powder and olive oil. Cook in frying pan on medium heat, browning each side and cooking thoroughly. Remove from heat and set aside, resting for 10 minutes prior to slicing.


Prepare the dressing: Combine Sour cream, ranch dressing, Catalina dressing and chipotle seasoning. Stir until evenly incorporated. Set aside.


Prepare remaining ingredients such as chopping the lettuce, dicing the tomato and onion, rinsing and straining black beans and preparing avocado.


Slice chicken breast into strips.


Top chopped romaine lettuce with black beans, corn, diced tomatoes and onion, avocado and tortilla pieces. lastly, top with chicken and desired amount of Baja dressing.


ENJOY!!!

Chicken & Cheese Stuffed Peppers!

Chicken and Cheese Stuffed Peppers with Cilantro and Tomato Lime rice!
 (serves 4)

2 large chicken breast
2 Bell peppers- Seeds/stems removed and cut in half lengthwise. 
1/2 cup shredded white American cheese- In your deli
1 cup shredded Colby Monterey Jack cheese
1-4 oz. can chopped green chilies
1/2 cup diced onion
1 1/2  tsp. minced garlic
1 tbsp. Olive oil
Salt and Pepper to taste

For the rice:
1 Box of long grain and wild rice with seasoning
3 tbsp. lime juice
1/4 cup fresh chopped cilantro
1/4 cup diced tomatoes

Pre-heat oven to 400 degrees.

Coat chicken with salt, pepper and olive oil. Place chicken in sauté pan- cook chicken on medium heat, browning on both sides until thoroughly cooked. Remove chicken from pan and let rest.

Add chopped onion and green chilies to pan and saute till onions are translucent. The renderings left from the chicken will leave a nice flavor for the onions and green chilies

Add minced garlic to pan and saute for about 1 more minute. Do not burn the garlic. Remove from heat and set aside.

Once chicken has cooled for at least 10 minutes, Cut into small cubes.

In a large bowl, combine chicken, onions and green chili saute, and cheeses.

Stuff each pepper with 1/4 of chicken and cheese mixture. Bake in glass pan for 25-30 minutes.

For the rice

Prepare rice as directed removing 3 tablespoons of the recommended water and replacing with 3 tbsp of lime juice.

Cook as directed.

Fluff rice and gently incorporate cilantro and diced tomatoes.

Place finished stuffed peppers on top of plated rice.  ENJOY!!!

I served mine with a side of fresh tortilla chips!

Coconut Cream Cake!

HAPPY BIRTHDAY JUDY!

Being my mother in law's birthday this past Friday, I knew I had to make a great cake! This cake turned out amazing! It is super light, fluffy and moist-perfect for summer! I will definitely be making this one again. 




Coconut Cream Cake!

1 Box yellow cake mix
1 Stick of unsalted butter- softened at room temp
3 Eggs
3/4 Cup Coconut milk
1 Package of coconut cream instant pudding mix
3 Cups heavy cream
1 Cup sweetened shredded coconut

You will need (2) 9" circle cake pans.

Thoroughly combine cake mix, softened butter, eggs and coconut milk. Spray each pan with cooking spray or line with parchment paper. Pour half of cake mix into each pan, making sure the mix is evenly distributed. Bake as directed on package. Remove from oven and let cool completely.

Prepare frosting while cake is cooling.

In a large cold bowl (I put my bowl in the freezer for a few minutes) pour in heavy cream (keep cream in refrigerator until right before making the frosting). Whisk heavy cream until it makes peaks. Add the coconut cream instant pudding mix and continue to whisk until thickened. Refrigerate for 20-30 minutes. You could also use a mixer with a whisk attachment.

Once the cake has completely cooled, cut each cake into 2 layers making a total of 4 layers. Be sure that all layers are cooled, as the frosting is fairly delicate.

Tip: Because cutting cake into thin layers can be difficult, I actually baked each thin layer individually. I ladled the cake mix into (5) 9" pie pans to make a smaller cake, I trimmed the crispy edges off to make the layers even. You can make as many layers as you like, I only had 5 pie pans. It only takes about 5-8 minutes for each thin layer to cook on 350 degrees, but you have to watch them carefully. The more layers of frosting the better!

On a cake stand or large platter lay first layer of cake in center of plate. Top first layer with cream frosting, place second cake layer on top of frosting and layer with frosting, repeat with remaining layers.

Generously frost entire cake with frosting. There should be plenty left to do so  and you may have leftovers.

Evenly coat frosted cake with coconut flakes by taking handfuls of coconut and gently pressing the flakes into the sides of the cake, coating the top of the cake as well. Refrigerate uncovered for at least 1 hour prior to slicing.

ENJOY!!!

Chicken Fajita Salad!

Chicken Fajita Salad!

4 Chicken Breast
2 tsp. Tajin Clasico seasoning (I found this at Walmart at the end of the produce isle)
2 tsp. Cumin
2 tsp. Garlic Salt
1 tbsp. Olive oil
1/4 Cup water
4 Large Flour Tortilla's
1 head of iceberg lettuce- Chopped
1 Red bell pepper-Cut into strips
1 Green bell pepper-Cut into strips
3/4 Large vidalia onion-Cut into strips
vegetable oil for brushing the tortillas


Toppings:
Shredded white American cheese
Diced Tomatoes
Guacamole
Salsa
Fresh Cilantro
Diced red onion


Using a fork, puncture holes in the chicken to tenderize. Place chicken in large Ziploc bag. Marinade chicken in 2tsp. Tajin, 2 tsp. Cumin, 2 tsp. Garlic Salt, oil and water. Remove air from bag and make sure it is sealed. Massage marinade into chicken. Place chicken into the refrigerator for at least 2 hours or overnight.

While the chicken is marinading, prepare toppings and refrigerate until ready to use. Cut bell peppers and onions into strips.

Brush both sides of each tortilla with vegetable oil and season with salt. Using 4 oven safe glass or metal bowls, place tortillas over top of the bowls to form a bowl like shell. Bake at 375 degrees for 6-8 minutes or until lightly browned. Watch these carefully, as they can turn very quickly.

Remove chicken from the refrigerator 20 minutes prior to cooking.

Cook chicken on med/high heat browning on eat side and cooking thoroughly. Remove chicken from pan and let rest for 8-10 minutes.

While chicken is resting saute bell peppers and onion in the same pan with the chicken renderings. Saute until tender.

Slice chicken into fajitas strips and place back into pan with peppers and onions. Saute together for about 1-2 minutes.

Fill each tortilla bowl with 1/4 of the chopped lettuce and with 1/4 of the chicken, peppers and onions.

Add your favorite toppings listed above and ENJOY!!!

White Pizza with Feta, Tomato, Bacon & Caramelized Onions

For the Pizza Dough:

Makes (2) 12" pizza crust

1 packet of Fleischmann's yeast

3/4 tsp sugar

1 cup of very warm tap water (not hot, this will kill the yeast)

3/4 tsp salt

2 1/2  cups of King Arthur Bread Flour

Cornmeal for dusting

Olive oil for coating the dough

For the Toppings:

2 tbsp. Unsalted butter

2 tbsp. Olive oil

1 tsp. Garlic salt

2 tbsp Parmesan cheese

1 1/2 cup Shredded mozzarella cheese

2 Roma tomatoes sliced or diced

5 Slices of Bacon- Cooked and Diced

1 cup raw sweet onion- sliced very thin and caramelized

1/2 cup feta cheese

For the dough: Use a mixer with a dough hook or you can knead it by hand.

Mix yeast, sugar and warm tap water together in a glass or plastic container. Let it set for about 5-8 minutes. This mixture should be foamy.

Combine flour and salt together. Using a mixer with a dough hook combine flour mixture with yeast water and kneed in mixer for at least 8 minutes.

If making dough by hand, put flour mixture on counter-making a well in the middle. Pour yeast water in the well and start mixing flour into yeast water. Knead for approximately 15 minutes. Kneading is the most important part of making any dough. 

Dough should be stretchy and smooth. No lumps.

Coat in olive oil, cover with plastic wrap and let rise for at least 2 hours in a warm area.

Tip: I let my dough rise in the oven. Prior to putting the dough in the oven I turn it on for just 45 seconds at 350 degrees. You should be able to touch the inside of your stove without getting burned. Don't get it too warm.

Divide dough into 2. Stretch out dough over a dusting of cornmeal and place on pizza mesh. If you do not have a pizza mesh you may use any vented pizza pan.

Melt olive oil, butter and garlic salt in microwave for 30-45 seconds. let cool. Mix in Parmesan cheese.

Spread mixture over crust. Top with mozzarella, sliced tomato, feta, bacon and caramelized onions.

Bake at 400 degrees for about 15- 20 minutes. Time will very depending on the toppings and your oven.

Remove pizza from oven and let rest 5 minutes. 

ENJOY!!!

For the extra dough- Since I have a 2 year old, I divide the remaining dough into 4 separate doughs making mini pizza's for him. Then freezing for a later date.

OR

Roll into a loaf, let rise for 60 more minutes bake 375 for 25 minutes- Now you have French Bread. I slice this and toast for all of my appetizers!

Potato Pizza with Bacon & White Truffle Oil

All of my pizza's are made with love! I usually grab a glass of wine while I spend time preparing this amazing concoction. This does take some time, but it is well worth the time. I am almost hesitant to post this, as it is my dream to have a pizza shop one day. This one will definitely be on the menu! 

Potato Pizza with Bacon and White Truffle Oil

For the Pizza Dough:

Makes (2) 12" pizza crust

1 packet of Fleischmann's yeast

3/4 tsp sugar

1 cup of very warm tap water (not hot, this will kill the yeast)

3/4 tsp salt

2 1/2  cups of King Arthur Bread Flour

Cornmeal for dusting

Olive oil for coating the dough

For the Toppings:

1 Yukon Gold Potato- 1/16"-1/8" slices- Using a mandolin, they should be translucent.  

5 Slices of Bacon- Cooked and Diced

1/2 cup Sweet onion- sliced very thin

1/4 cup Parmesan cheese- divided

2 tbsp. Unsalted butter

1 tbsp. Olive oil

1 tsp. Garlic salt

1 cup Shredded mozzarella cheese

1-2 tbsp. White Truffle oil

salt and pepper

For the dough: Use a mixer with a dough hook or you can knead it by hand.

Mix yeast, sugar and warm tap water together in a glass or plastic container. Let it set for about 5-8 minutes. This mixture should be foamy.

Combine flour and salt together. Using a mixer with a dough hook combine flour mixture with yeast water and kneed in mixer for at least 8 minutes.


If making dough by hand, put flour mixture on counter-making a well in the middle. Pour yeast water in the well and start mixing flour into yeast water. Knead for approximately 15 minutes. Kneading is the most important part of making any dough. 

Dough should be stretchy and smooth. No lumps.

Coat in olive oil, cover with plastic wrap and let rise for at least 2 hours in a warm area.

Tip: I let my dough rise in the oven. Prior to putting the dough in the oven I turn it on for just 45 seconds at 350 degrees. You should be able to touch the inside of your stove without getting burned. Don't get it too warm.

Divide dough into 2. Stretch out dough over a dusting of cornmeal and place on pizza mesh. If you do not have a pizza mesh you may use any vented pizza pan.

Melt olive oil, butter and garlic salt in microwave for 30-45 seconds. let cool slightly

Spread butter mixture over crust and sprinkle 1/8 cup Parmesan over pizza dough.

Layer potatoes then sprinkle with salt and pepper. Sprinkle remaining Parmesan (1/8 cup) over potatoes.

Layer Mozzarella then onion, lastly adding the bacon.

Bake at 400 degrees for about 15- 20 minutes. Time will very depending on the toppings and your oven.

Remove pizza from oven and let rest 2 minutes before drizzling the Truffle oil over the whole pizza. 

If you know what truffle oil taste like, you will be really excited about this! If you have never tasted a truffle or truffle oil, you will for sure become a fan! ENJOY!

For the extra dough- Since I have a 2 year old, I divide the remaining dough into 4 separate doughs making mini pizza's for him. Then freezing for a later date.

OR

Roll into a loaf, let rise for 60 more minutes bake 375 for 25 minutes- Now you have French Bread. I slice this and toast for all of my appetizers!

Peanut Butter & Banana French Toast

HAPPY MONDAY MORNING! I hope everyone had a safe and fun Independence day!

I thought I would start this week off with a sweet treat. I LOVE sweets, I just do not make them very often. When I am the mom who has to bring in cupcakes at school, that is when you will see me baking. This is one recipe that I love to have anytime of day and great for a Saturday morning breakfast. Super easy and a perfect combination of flavors!


Peanut Butter and Banana French Toast
with Pecan Syrup and Brown Sugar Cinnamon Whipped Cream
(4 Servings)


8 Slices Wheat Bread
2 Bananas- sliced
1/2 cup Peanut Butter
3 Eggs
2 tsp. milk
1/2 tsp. Cinnamon- Divided
1/2 tsp. Brown Sugar

1 cup Heavy whipping cream

1/4 cup toasted & chopped Pecans
1 cup Syrup
Butter for greasing pan/griddle

In a cold glass bowl whisk heavy cream fast until it starts to thicken, making stiff peaks. Fold in 1/4 tsp. cinnamon and  1/2 tsp. brown sugar. Do not over whisk the cream, this will flatten the cream. Place in refrigerator until ready to use. You could also add cinnamon to prepared whipped topping for a short cut.

In a small sauce pan on low heat combine pecans and syrup, let warm. The pecans will infuse the syrup. Keep warm until ready to use.

Spread peanut butter on 4 slices of bread layering sliced bananas on top, place another slice of bread on top of the bananas making 4 PB&B sandwiches. Set aside.

Place buttered pan/griddle on medium heat.

Prepare Egg mixture by whisking together 1/4 tsp. cinnamon, eggs and milk.

Coat sandwiches in egg mixture on all sides. Place on heated pan/griddle. Cook until nicely browned on both sides.

Slice each sandwich into halves or fourths. Top with pecan syrup and brown sugar cinnamon whipped cream. ENJOY!

Sausage & Cream Cheese Stuffed Peppers!

This is Peppy Palates very first guest recipe posting and I must say- These were amazing! I made a small batch just so I could taste them before I posted- Wow THANKS Teshia!


Sausage & Cream Cheese Stuffed Peppers

Ingredients:
1 lb of your favorite sausage
1 Red Onion
3 Bell Peppers (your choice of color)
1 Small package sliced mushrooms
2 Cloves of fresh garlic (individual sections)
2 Cups sharp shredded cheddar cheese
2 packages cream cheese

Serves: 6-8 people as a meal or perfect for picnics and appetizers!

Preparation:
1. Preheat oven to 425 degrees

2. Chop 1 red onion, 1 bell pepper, package of mushrooms and 2 gloves of garlic into small pieces. Combine in a large frying pan with sausage and simmer until sausage is brown.
*TIP: mash the sausage down with a fork as it's cooking to get sausage into smaller loose bits for stuffing*

3. Reduce heat. Add 2 packages of cream cheese and bag of shredded cheddar cheese to the sausage and vegetables. Stir and blend until all cheese is melted and mixed evenly with sausage and vegetables.

4. Cut the remaining bell peppers into fourths. Individually stuff each pepper portion with your stuffing and place flat on a pan.

5. After all the peppers are stuffed, cook on 425 degrees for 10-20 minutes until the stuffing browns on top.

6. Cool and serve!

RECIPE KNOWLEDGE:

-There will likely be stuffing left. You can freeze it and put it into mushrooms later. Tastes excellent in mushrooms!!!

-Want to try the low fat/low calorie version? Simple! Replace the sausage with turkey sausage, and the cheeses with fat free versions and the fourth portions of stuffed peppers will only contain 115 calories EACH!!!

-Spice them up! Add some jalapeno peppers into the sausage mix for a little extra flair! ENJOY!

Super Creamy Mac n' Cheese!

So bad, but so good! I have a few macaroni and cheese recipes; however this one is the most requested. So, THANKS to everyone who requested this recipe and sorry it took so long:) Happy overindulging!

Super Creamy Mac n' Cheese

2 1/2 Cups medium pasta shells
1 tsp. Salt-for boiling water
1 Cup cubed Velveeta
1 Cup cubed White Vermont cheddar cheese
3/4 Cup heavy cream
1/4 Cup milk

Bring 2 Quarts of water to a rolling boil, add salt and pasta. Cook till al dente or until desired tenderness. Using a colander strain water from pasta.

Place pasta back in pan on medium heat and add heavy cream and milk.

Add cheese and melt completely. Remove from heat.

Stir slowly until sauce has thickened. The sauce may seem too thin at first, but as soon as it is removed from the heat it will thicken significantly. If it gets too thick while you are waiting to serve, just add a splash of milk.

This is the recipe I used for my fried mac n' cheese posted a couple of weeks ago. Also, the bacon was just for presentation, but I am sure it would be an excellent addition! ENJOY!

If you love it- Post your comments! They are appreciated more than you know!

4 Cheese Bacon Artichoke Dip

I have made this AMAZING artichoke dip 3 times this week (forgot to write down the recipe the first two times) and cannot stop eating it. Maybe I am a little biased, but it is definitely the best artichoke dip I have ever had! If you follow my blog , you will come to find out how much I love having appetizers for dinner. This is a must try recipe- I promise you will love it!

4 Cheese Bacon Artichoke Dip

3 oz. Cream Cheese- softened
1/4 Cup Parmesan cheese
1/4 Cup Ricotta Cheese
1/2 Cup Shredded mozzarella cheese
1/4 Cup mayonnaise
2 Cups chopped artichokes
1/2 tsp. Garlic Powder 
4 Slices of bacon- Cooked and diced


Preheat oven to 400 degrees.


In medium mixing bowl, mix all ingredients thoroughly. 


Pour into small oven safe casserole dish.


Bake for 20 minutes at 400 degrees or until golden brown and bubbly.


Let cool 5 minutes and ENJOY!

Chicken Pot Pie!

Chicken Pot Pie

4 servings

2 whole chicken breast

2 tablespoons olive oil

Salt and pepper to season chicken and to taste

1 cup medium-diced carrots

1 cup frozen peas

1 cup cubed potatoes

2-16 oz. cans chicken broth

1 chicken bouillon cube

½ cup unsalted butter

1 cup Vidalia onions, chopped (2 onions)

3/4 cup all-purpose flour

1/4 cup heavy cream

1/4 cup minced fresh parsley leaves

1  9” Pie Crust

1 egg, 1tbsp water for egg wash

Preheat the oven to 350 degrees.

Place the chicken breasts on a baking sheet and coat with olive oil. Sprinkle generously with salt and pepper. Roast 35 to 40 minutes, or until cooked through. Set aside and let cool. Cut the chicken into cubes or pull apart. You should have 3-5 cups.

In a small saucepan, heat the chicken broth and dissolve the bouillon cubes in the broth. In a large pot melt butter and sauté onions over medium-low heat for 10 to 15 minutes, until translucent. Add flour and cook over low heat, stirring constantly, for 2 minutes. Add hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 1 teaspoon salt, 1/4 teaspoon pepper, and heavy cream. Add the chicken, carrots, potatoes, peas and parsley. Mix well.

Preheat the oven to 375 degrees F.

Pour mixture into 8x8 square pan or 8 “diameter x 3” deep glass pan. Top with your favorite crust or puff pastry. (I made my own crust, but would recommend store bought since it is nice and quick). Trim dough 1/2-inch larger than the top of the pan. Crimp the dough over the side, pressing it to make it stick. Brush the dough with egg wash and make 8 slits in the top. If you are crust savvy you can make lattice crust. Sprinkle with salt and pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. ENJOY!