Spaghetti with bacon and eggs

>> Sunday, February 28, 2010

I have been hearing from many of my friends that the dishes have been preparing lately are too complex and take too long for them to try. Since my stated purpose since the first day I logged into Blogger to take on my cooking challenge was to inspire my friends to cook, I have decided to do a series of simple and quick dishes so they can't say I only cook complicated dishes (even though I don't view them as such).  My 10 minute pizza was a big hit last week so tonight I prepared a dish that was equally as simple and delicious.

All you need for tonight's simple dish is:

12 ounces spaghetti
8 ounces bacon
4 large eggs
1/4 cup plus 2 tablespoons grated Parmesan
Kosher salt and black pepper

Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water to incorporate later into the dish.  Drain the pasta and return to the pot.

Meanwhile, cook the bacon in a nonstick or cast-iron skillet over medium heat until crisp and delicious (6 to 8 minutes).  Transfer to a paper towel-lined plate. Crumble when cooled.

Wipe out the skillet and return to medium heat. Crack the eggs into the skillet and cook until the egg whites are set but the yolks are still runny. 3 to 4 minutes. 

Toss the pasta with the bacon, the reserved pasta water, 1/2 cup Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Divide the pasta among bowls and top with the eggs. Sprinkle with the remaining 2 tablespoons of Parmesan and enjoy!!  What could be better than a quick meal that takes you back to breakfast before you doze off to sleep. 


Sopressata canapes over an Italian red pepper salad

>> Thursday, February 25, 2010

Tonight I went for a fresh salad made Italian style, topped with little bite sized sopressata ricotta canapes. This dish took shape pretty quickly from the random assortment of ingredients I had available to my in the fridge and was a delight to both create, and enjoy. 

All you need is:

Phyllo dough
1 egg, beaten
Sopressata meat, thinly sliced and cut in half moons
Ricotta cheese
Scallions, thinly sliced
Mixed greens
1 red bell pepper, sliced into thin strips
Grated parmesan cheese
1 tablespoon mayonaise
1 tablespoon Dijon mustard
1 slash of white wine
Fresh cracked pepper

Pre-heat the oven to 350 degrees and lightly grease a baking pan.  Cut your Phyllo dough into 1 1/2 inch squares and dip into the beaten egg, then lay flat on the pan evenly spaced out.  Layer on one folded piece of Sopressata meat and top with a ball of Ricotta cheese.  Sprinkle sliced scallions over top and pop in the oven for 15 minutes. 

To make a great salad at home, you can buy a pre-prepared mix of greens and add in a few fresh ingredients to make it your own.  Tonight I opted for crisp red bell peppers and scallions, and a homemade dressing. In a large bowl, toss the mixed greens with the remainder of your sliced scallions, the red bell peppers and the grated parmesan cheese. In a seperate small bowl, mix up a simple salad dressing by combining the mayonaise, mustard and enough wine to make a thin consistancy (just a quick pour). Whisk the dressing together and crack one twist of pepper corns over top.  Once your canapes are done baking, mix the salad dressing in with your snappy greens.  Serve with the canapes and enjoy!!  


Chocolate pots

>> Tuesday, February 23, 2010

So, I was craving some chocolate and what better way to enjoy it than in an adorable teacup! Chocolate pots are so easy to make and I would say not all that bad for you.  You see, I just break down the ingredients and think to myself, "hey, that's not too bad for me".

All you need is:

2/4 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon kosher salt
3 cups milk
4 large egg yolks
1/2 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped
1/2 teaspoon unsweetened cocoa powder

In a medium saucepan, combine the sugar, cornstarch, and salt.  Add 1/3 cup of the milk, stirring to form a smooth paste.  Whisk int he egg yolks and the remaining milk.

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon until thickened 12 - 15 minutes (do not let this boil). Remove from the heat.

Add the vanilla and chocolate, stirring until the chocolate is melted and the mixture is smooth.  Pour into eight 4-ounce ramekins, glasses or teacups. Refridgerate, covered, until chilled, at least 2 hours and up to 2 days.  Sprinkle with the cocoa powder before serving.


Artichoke pizzas in under 10 minutes

Ok, so this is for all my friends who claim they don't have time to cook when they get home from work. Here is a family friendly (kid friendly -- at least I assume they would eat this) meal that can be whipped up in just a matter of minutes and is delicious! This meal will be on the table before you could find the number of your local pizzeria and place an order for delivery. 

All you need to pull these individual size pizzas together is:

2 pita breads, split horizontally (lay flat on a cutting board and press flat with your hand -- slice slowly with a long knife to make two circular pieces, not half moons)
3 tablespoons extra-virgin olive oil
1 12-ounce jar roasted red peppers, drained and sliced
1 6-ounce jar arthchokes, drained and cut in half
1/4 cup roasted almonds, chopped
1 1/2 cups shredded Cheddar (6 ounces)
1/2 teaspoon dried oregano

Heat the broiler and pop your pizza stone in the oven in the bottom third position to heat while prepping your ingredients.  Drizzle your pita halves, cut side up, with two tablespoons olive oil and pop in the oven on the pizza stone for just a couple minutes to crisp up.  Keep a close eye on this as they are done before you know it.

Pull your bread from the oven and top with the red peppers, artichokes, almonds, Cheddar, and oregano.  Broil until the cheese has melted, 2 to 3 minutes.  Serve with green beans (I like mine lemony) or a salad and enjoy!! See, less than 10 minutes!


Caramelized pork with sweet potatoes

This week, I am focusing on dinners that are quick and easy with ingredients from the local grocery store instead of Whole Foods. It's amazing what a limited selection of meats, fish, cheeses, etc. you have at Albertsons but I must confess, the price tag is well worth it at times. Last night (sorry I didn't get to the computer after dinner) I made a delicious roasted pork tenderloin which I paired with sweet potatoes.

My ingredient list included:
1 medium sweet potato, scrubbed and thinly sliced
2 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
1 pork tenderloin
1/2 teaspoon kosher salt
Freshly ground pepper
2 tablespoons Dijon mustard
3 tablespoons sugar
1 large orange

First off, heat the oven to 450 degrees.  You are going to need two baking pans lightly coated with vegetable oil.  In a large bowl, toss the sweet potatoes with the olive oil and arrange in a single layer on one of the baking pans. Sprinkle the potatoes with half your rosemary and place in the oven to cook until tender, about 30 minutes.

Meanwhile, in the large bowl you just used with olive oil, toss your pork tenderloin in the oil then season all over with salt and pepper.  Spread the mustard over the meat then sprinkle with the sugar and rosemary.  Arrange on the second banking pan and place in the oven to roast for 20-25 minutes, turning once, until cooked through.

Check the potatoes for tenderness and remove from the oven along with the pork tenderloin when done.  Transfer the potatoes to a plate and top with the uncut tenderloin and cover to keep the potatoes warm and let the meat rest. 

Place the baking pan used for the meat over medium heat on the stove and juice the orange to cook up a great pan sauce.  Cook, stirring, for a couple of minutes until the sugars and juices meld with the OJ and begin to thicken up a bit.  Add your pork tenderloin back into the pan with the sauce and slice, coating the meat in the orange pan sauce. 

Plate your sweet potatoes and pork tenderloin and serve with your choice of greens. Enjoy!!


Parmesan pasta with chicken and rosemary

>> Sunday, February 21, 2010

For a quick Sunday night dinner, I decided to go for an easy pasta dish. Pasta is a great go-to dish when you want to be in and out of the kitchen in about 15 minutes with something tasty.  My parmesan pasta with chicken and rosemary was just that, tasty.

All you need for this quick meal is:

12 ounces of orechiette or shells pasta
1 2 pound rotisserie chicken
2 tablespoons chopped fresh rosemary
3/4 cup grated Parmesan
Salt and fresh cracked pepper

Cook the pasta according to the package directions. Reserve 1 1/4 cups of the cooking water.  (This is a great tip when cooking pasta.  The salty, starchy water makes for a great sauce.) Drain the pasta and return to the pot. 

Meanwhile, using a fork or your fingers, shred the chicken, discarding the skin and bones.

Toss the pasta with the chicken, rosemary, the reserved pasta water, 1/2 cup of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Cook, stirring, over medium-low heat, until the sauce has thickened slightly, 2 to 3 minutes.  Sprinkle with the remaining 1/4 cup of Parmesan. Enjoy!


Pancetta mini quiche

Quiche is a food best enjoyed at anytime during the day. A perfect dish for breakfast, lunch or dinner; and when made in mini form, a great snack as well. Laying in bed this morning thinking about the day, I decided I would whip up a tray of mini quiche to fuel the morning and carry me through to dinner.

As I puttered into the kitchen in my PJ's I went to browse the refridgerator to see what kind of quiche I would be making. A genius new combination, in my kitchen anyways, emerged one ingredient at a time.  My basic rule of thumb with any quiche is 3 eggs per pie for a full size quiche, or 3 eggs per two trays of mini quiche (24 total little cuties). Eggs, heavy cream and cheese make the base of the quiche and you can add in vegitables, fresh herbs and meats to your liking.

I decided to make a pancetta quiche with scallions and cilantro.  This salty Italian meat replaces the need for seasonings when paired with the peppery taste provided by the cilantro.

The full ingredient list included:

3 eggs
Heavy cream (I just eyeball this)
Mozzarella cheese, shredded
1 bunch scallions
1 package pancetta meat, chopped
1 handfull cilantro, chopped
Fillo (phyllo) dough

In a mixing bowl, break and whisk your eggs, and add in cream, a couple handfulls of mozzaerlla, scallions and cilantro.  Mix together and add more cream as needed to make the consistancy thick and creamy. 

In a small skillet, brown the pancetta meat over medium heat.  Remove from the stove and and let cool completely before adding to the quiche mixture.

With your fillo dough, unroll the layered sheet and cut into a 12 square grid to match the mini quiche pans.  Working one-by-one, take a freshely cut square of fillo dough and split the stack of layers in half, to fill the first pot in the pan.  Use the second half of the dough to fill the first pot of the second mini quiche pan.  Repeat until you have two quiche pans (24 total) fitted with fillo dough.

With the pancetta cooled, add into the mixture and stir together.  Working carefully, as to not spill the mixture outside the dough fitted pots, use a tablespoon to fill each with the mixture.  Do not overfill because your quiche will rise by 2/3.  Pop in the oven at 350 degrees for about 20 minutes, or until golden on top and toothpick clean. Enjoy!!


Saturday morning barista

>> Saturday, February 20, 2010

Normally, I spend my Saturday mornings at a cute local coffee house with my two best girlfriends. Today, however, we are getting together later in the afternoon for our own ice capades adventure when we hit the rink and strap on our skates.  It will be nothing short of amusing I'm sure. So, in place of the white chocolate mocha I would normally enjoy, I ramped up my coffee maker and stepped into the role of barista myself.

When making coffee at home, I start out with a little vanilla syrup in my favorite purple coffee mug.  I have had this set of mugs for about 10 years now.  I originally bought these mugs for an old sweetie of mine back in college but realized before I gave them to him that he didn't like them, so, I kept the mugs for myself.  So glad I did!

So, with a little vanilla syrup in the mug, I add a dash of cinnamon and swirl the mug.  I have a single serve coffee maker so I am able to make the perfect amount of vanilla cappuccino coffee for myself. It just makes sense because I live alone.  With vanilla, cinnamon and coffee in mug, add in some vanilla creamer and swizzle stir.

I had some homemade whipped cream left over from a dessert I made a couple of nights ago so I topped the coffee off with a nice big spoonful. Yum! Hey, they give me whipped cream at the coffee house, so I might as well treat myself to it at home!

As I was standing in the kitchen, I realized I had a very curious on-looker watching my coffee come together.  Hanging his little head over the roof looking in the kitchen window, this little guy got a lesson in caffination.


Curried pork chops and smashed peas

>> Thursday, February 18, 2010

For dinner tonight I broke out the curry powder to season my delicious pork rib chops. Not a spice I use often, I think curry is under-rated here in the States. This dish was quite nice when paired with smashed peas. All you need for this quick dish is:

Pork rib chops
Curry powder
Kosher salt and black pepper
Olive oil
2 shallots, chopped
2 cups frozen peas, thawed
fresh lemon juice
1 tablespoon chopped fresh mint
Pita bread

Heat the oven to 400 degrees. Season the chops with curry powder, salt and pepper on both sides.

Heat one tablespoon of the oil in a large skillet over medium-high heat. Working in batches, brown the chops, about 2 minutes per side.  Transfer to a baking sheet and roast to the desired doneness, about 10 minutes. 

Wipe out the skillet and heat a tablespoon oil over medium heat. Add the shallots and cook, stirring occasionally until soft, 2 to 3 minutes.  Add the peas and gently smash with a fork. Cook until heated through, about 2 minutes. 

Stir in the lemon juice, mint, and 1/4 teaspoon each salt and pepper.  Serve with the pork chops and pita bread. Enjoy!!


Little berry shortcakes

>> Wednesday, February 17, 2010

After a delicious dinner, I was in the mood for a fruity little dessert.  I had a couple cartons of fresh strawberries and blueberries on hand and some biscuits so voila, dessert!

In a large bowl, toss your fresh berries with about 1/3 cup sugar and let it sit out on the counter to meld together while you prepare the rest of the dish. 

In a medium bowl, whip up some cream to stiff peaks with 1 tablespoon sugar and a splash of vanilla.  There is nothing better than homemade whipped cream. 

Pop some breakfast biscuits (just plain ones) in the oven and cook according to package directions.  Let them cool completely and assemble a delicious little berry shortcake by splitting the biscuit in half.  Spread a thin layer of whipped cream on the bottom half, top with a bunch of berries, add another spoonfull of whipped cream and sandwich with the other half of the biscuit.  This is a sweet and creamy, fruity but salty little dessert you will just love.  Enjoy!!


Spiced mini burgers with couscous salad

Starving when I arrived home from work after a killer lunchtime pilates class, I needed something quick, quick, quick before I passed out right there on my kitchen floor.  I wanted something that took less than 20 minutes to make but was still delicious so spiced mini burgers with a refreshing couscous salad made the table. 

The ingredient list included:

1 box plain couscous
1 pound ground lean beef
1 1/2 teaspoons ground cumin
1 1/2 tablespoons dried oregano
Kosher salt and black pepper
4 tablespoons extra-virgin olive oil
6 scallions, sliced
4 plum tomatoes, quartered
1 seedless cucumber, cut into half moons
3 tablespoons fresh lemon juice
Your favorite hummus

Cook the couscous according to the package directions.

Form the beef into 12 small 1/2-inch-thick patties. Sprinkle with the cumin, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper.

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the patties and cook to the desired doneness, 4 minutes per side for medium.

Toss the couscous with the scallions, tomatoes, cucumber, lemon juice, the remaining 3 tablespoons of oil, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. 

Serve the cute little burgers over the couscous salad with a side of hummus.  Try the hummus on the burger.. it's divine!  Enjoy!!


Chicken with creamy spinach and shallots

>> Tuesday, February 16, 2010

Day three into the week brought a simple chicken dinner with creamy spinach and shallots. Personally, I love sauteed spinach but have endeared it even more to myself by adding shallots and a creamy sour cream and white wine sauce. This rich and sophisticated take on sauteed spinach will be my go to green for chicken, pork, steak and lamb from now on!

The simple ingredient list included:

2 tablespoons of olive oil
6 small chicken thighs
Kosher salt and black pepper
4 shallots, thinly sliced
1/4 cup dry white wine
1/4 cup sour cream
2 bunches spinach, thick stems removed

In a large skillet, heat the oil over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through , 8 to 10 minutes per side.  Transfer to plates.

Spoon off and discard all but 1 tablespoon of the fat and return the skillet to medium heat.  Add the shallots and cook, stirring, until they begin to soften, 2 to 3 minutes.

Stir in the wine and sour cream. Add the spinach and 1/4 teaspoon of salt and pepper. Cook, tossing gently, until the spinach begins to wilt, 1 to 2 minuts.  Serve with the chicken and enjoy!!


Chicken enchiladas with green salsa

>> Monday, February 15, 2010

Talking about delicious, tonight I made chicken enchiladas that set my heart aflutter. I literally couldn't stop smiling while I was eating! I don't eat Mexican food very often because I find it to be pretty heavy but these enchiladas were perfect. Admittedly, preparation was pretty messy, but that's part of the fun!

All you need is:

4 tablespoons canola oil
2 small zucchini, diced
1 small red onion, chopped
1/2 cup corn kernels (from 1 ear, or frozen and thawed)
1 2- to 2 1/2 rotisserie chicken, meat shredded
1 1/2 cups grated Monterey Jack (6 ounces)
Kosher salt and black pepper
12 6-inch corn tortillas
1 pound tomatillos, papery husks removed
1 jalepeno, seeded
1 cup fresh cilantro
1 tablespoon fresh lime juice
1/2 cup sour cream

Heat oven to 400 degrees.  Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Add the zucchini, onion, and corn and cook, stirring, until the onion begins to soften, 3 to 5 minutes. Transfer to a large bowl.

Add the chicken, Monterey Jack, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix to combine.

Wipe out the skillet and heat the remaining 3 tablespoons of oil over medium heat. One at a time, cook the tortillas in the oil until softened, 10 to 15 seconds per side. Transfer to a paper towel-lined plate.

Roll the chicken mixture up in the tortillas and place them in a large baking dish, seam-side down. Bake until heated through, 8 to 10 minutes.

Meanwhile, in a food processor, pulse the tomatillos, jalepeno, cilantro, lime juice, and 1/2 teaspoon salt until finely chopped. Serve the enchiladas with the salsa and sour cream.

Tip: in place of the tomatillo sauce, you can use a store-bought mild green salsa. 



Creamy barley salad with apples

>> Sunday, February 14, 2010

After a Valentines weekend of eating out time and time again and lots of chocolate, I decided to go lite on dinner tonight and pull together a simple salad for dinner.  This creamy barley salad with apples is easy to pull off and quite delightful!

All you need is:

1/2 cup pearl barley
Kosher salt and black pepper
1/2 cup plain low-fat yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 stalks celery, sliced
1 apple, thinly sliced
1/4 cup fresh mint, chopped
2 bunches red leaf lettuce, thick stems removed

In a medium saucepan, combine the barley, 1 1/2 cups water, and 1/2 teaspoon salt and bring to a boil.  Reduce heat and simmer, covered, until the barley is tender and the water is absorbed, 25 to 30 minutes. Drain and spread on a rimmed baking sheet to cool.

Meanwhile, in a large bowl, whisk together the yogurt, oil, lemon juice, mustard, 1/2 teaspoon salt, and cooled barley and toss to combine.

Divide the lettuce among bowls. Top with the barley mixture and enjoy!


Meatloaf with smashed potatoes

>> Tuesday, February 9, 2010

Meatloaf is something everyone should know how to make--and make well.  I'm not talking about meat topped with ketchup either. I'm talking about rich beef mixed with fresh herbs and a variety of onions, tomatoes, leeks and spices, baked to perfection and served with a side of smashed potatoes, this dish is delicious.

All you need is:

2 pounds lean ground beef
2 eggs
1 cup dry oatmeal (you can use breadcrumbs if you rather)
1 yellow onion, chopped
1 bunch scallions, chopped
1 handful flat leaf parsley, chopped
2 leeks, chopped and rinsed thoroughly
 - tip: fill a bowl of water with cold water and let the leek rings soak
1 can diced tomatoes
1 can tomato paste
Cracked pepper
Powdered yellow mustard
Worcestershire sauce
Parmesan cheese

In a large bowl mix: beef, eggs, oatmal, onion, scallions, parsley, tomato paste, half the can of diced tomatoes, spices and worcestershire sauce.  Transfer to a loaf pan and top with the remaining tomatoes. Sprinkle with parmesan cheese and pop in the oven at 400 degrees and bake for 1 hour.  When the meatloaf is nearly done, top with the leeks and let finish baking.

Meanwhile, prepare your mashed potatoes. I made these potatoes a couple of weeks ago with parsnips and loved it so am repeating tonight.  In a large pot of boiling, salted water, cook:

2 large potatoes, washed and cut into 2 inch pieces
2 medium parsnips, peeled and cut into 1 inch pieces

Once soft, drain and transfer to a large bowl.  Add 3 tablespoons butter and smash. Let your meatloaf rest for 10 minutes before cutting and serve alongside the yummy potatoes and enjoy!


State Fair inspired pancakes

>> Sunday, February 7, 2010

I woke up this morning thinking about the State Fair. I'm really not sure why. The fair won't be in town until this fall and where I like to go, I'm not really one to look forward to it all year. Maybe because I spent the evening hanging out with my sister and her family playing silly games which took me back to last fall when we all went together.  Anyways, all the festive thoughts brought to mind the delicious funnel cakes that are a must-have when on the fair grounds. I started dreaming up a breakfast dish that would resemble a funnel cake and decided to take it to the kitchen.

Starting out with a simple pancake base I pulled together my mix.

Whisk together in a large bowl:

1 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt

In another bowl, whisk:
1 1/2 cups milk
3 tablespoons unsalted butter, melted
2 large eggs
1 tablespoon vanilla

Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined.

Season a large skillet or griddle with butter and in funnel cake fashion, spoon the batter on the heated skillet in a random, stringy pattern instead of a perfectly round cake. Cook on one side until the lightly golden and flip.

Next, in a large pan, heat canola oil and drop your cake in to lightly fry.  Remove from the oil and lay on a towel to remove excess oil. Repeat for the remainder of the cakes. 

In a small bowl, whip up a couple tablespoons of fresh unsalted butter and add a dash of cinnamon.  You will want to let your butter soften at room temperature for a bit before taking your hand mixer to it.

Stack your pretty little cakes on a plate and drizzle with your favorite syrup, warmed if you desire. I chose a butter pecan syrup which is my absolute favorite. That's it!  Enjoy!


Lasagna to live by

>> Tuesday, February 2, 2010

Italian food is always a popular choice for dinner and lasagna tops the list. Tonight I made a delicious dish of the favorite which, well, I may just have again tomorrow (partly because I have no idea how to make a small lasagna!). While thinking about all the scrumptious layers, I knew I needed a great meat sauce. I like to mix it up a little bit so I brought together both beef and andoulle sausage.

The basic ingredients I used tonight are:

Lasagna noodles, 3 per layer desired
1 pound lean ground beef
1 pound andoulle sausage, chopped into small pieces
1 jar of your favorite tomato sauce
1 cup fresh baby spinach, stems snapped off
1 large container of ricotta cheese
2 cups shredded mozzarella cheese
2 cups shredded parmesan cheese
1 cup chopped scallions
1 cup chopped cilantro
5 cloves of garlic
Salt and fresh ground pepper
Olive oil

Season a large skillet with olive oil and heat over medium-high heat, adding in ground beef and sausage to cook together.  Chop your garlic and add to the skillet along with your taste of seasonings as listed above.  Cook until done and remove from heat, allowing the meats to re-absorb their juices. 

Meanwhile, in a large stock pot, boil lightly salted water with a tablespoon of olive oil until rapid. Add in lasagna noodles one at a time to maintain rapid boil. Cook for 12 minutes then drain.

Back to your meat sauce. Fold in the chopped scallions and cilantro then mix with tomato sauce.  Be sure to taste your sauce to ensure the flavor is on point then it's time to assemble the lasagna.

In a 13" x 9" dish, spread 1 cup sauce then lay down your first section of pasta. Follow the pasta with a layer of meat sauce, a nice thick layer of ricotta cheese (this is an absolute must), spinach, mozzarella and parmesan cheese, in that order.  Repeat with a second layer of pasta, meat sauce, ricotta, spinach, mozzarella and parmesan cheese then cover the dish with foil and bake at 375 degrees for 30 minutes.  Remove from the oven and let cool for 10 minutes before diving in to enjoy!



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