Author: QuiltLady

RESCUE WRAPS

The absolute beauty of this recipe is that it can be adapted to WHATEVER you have on hand.

RESCUE WRAPS
2 cups shredded rotisserie chicken
1 scant tablespoon avocado oil
1/2 SMALL red onion, sliced thin
2 tablespoons chopped FRESH cilantro
1/2 cup marinated roasted red peppers, drained WELL, dried and chopped
1/2 cup marinated artichoke hearts, drained well, dried and chopped
1 large avocado, sliced
FRESH ground sea salt and black pepper
Juice of 1 LARGE lime
2 tablespoons Frank’s hot sauce
1 cup shredded nacho cheddar cheese
flour tortillas

  • In a bowl combine the lime juice, hot sauce, chopped red peppers, red onion slices and cilantro.
  • Season with FRESH ground sea salt and pepper to taste. Set aside.
  • Heat oil in a large skillet.
  • Add chicken, sauteing 2 minutes.
  • Add roasted red peppers and artichoke hearts, combining well.
  • Divide sliced avocado, chicken mixture, red pepper mixture and cheese into tortillas.
  • Roll up and serve.

49er CHILI & CHILI DOG CASSEROLE

Like most men, my husband LOVES chili dogs. But, we don’t eat much bread these days. So, when I saw Sandra’s recipe for Chili Dog Casserole it was right up our alley! The only thing I did different was make a batch of 49er Chili! 49er chili is an OLD scrap of a recipe I found on one of our recipe box searches in antique stores. This casserole really is like having your chili dog and fries, all in one spot and gets rave reviews from everyone. It’s perfect for picnics, BBQs, church potlucks or backyard get togethers.

CHILI DOG CASSEROLE
6 hot dogs your favorite brand, sliced into small pieces
15 ounce can chili or 1 1/2 cups homemade
14.5 ounce can diced tomatoes, drained WELL (I used spicy seasoned)
1 cup shredded or very thinly sliced, carrots (optional – hubby didn’t care for them)
12 ounces crinkle cut French fries, frozen
1 cup shredded cheddar cheese

  • Preheat oven to 450°.
  • Spray a 9 x 13” baking dish with cooking spray and set aside.
  • In a medium sized skillet, saute the sliced hot dogs until nice and fragrant and seriously browned. We like them really charred 😀
  • In a medium bowl, add the hot dogs, chili, tomatoes, and carrots.
  • Stir until evenly combined.
  • Pour this mixture into the prepared baking dish.
  • Evenly arrange French fries in a single layer on top of the hot dog mixture.
  • Bake for 30 minutes.
  • Evenly sprinkle the cheese on top of the fries, and bake an additional 3-5 minutes, or until the cheese is melted.

Chile is one of the oldest dishes around and dates back to the Aztecs in Mexico. I assume this one received its name after an old gold miner’s recipe. I have revamped it a little as time went by, but we love it.

49er CHILI
2 pounds SMALL lean beef pieces or ground beef
1 clove garlic, FINELY minced
1 medium white or yellow onion, FINELY chopped
2 teaspoons chile powder
FRESH ground black pepper, to taste
2 cups tomato sauce/puree
3/4 cup room temperature beer
1/4 teaspoon red pepper flakes
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 tablespoon sugar

  • Combine the beef, onions and garlic in a large dutch oven and brown SLOWLY.
  • Drain off any excess grease.
  • Return meat mixture to pan and add remaining ingredients and simmer for 30 minutes.

1 LARGE can chili beans (optional)

  • Stir in beans if using and and simmer 15 minutes more.

2 tablespoons corn flour
1/4 cup water

  • Whisk corn flour and water together.
  • Stir corn flour mixture into chile.
  • Simmer 20-30 minutes more.

Shredded cheese
Chopped onions
Sour cream

  • Serve HOT with topping of choice.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 28 of 2021

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

I hope that you all had a safe and wonderful holiday weekend full of fun and relaxation too. Our was a quiet weekend since I was down and out Friday night and Saturday so we took it easy yesterday. With living in the country and the high risk of fires we tends to stick really close on the 4th just in case of firework mishaps.

We’re in a traditional summer pattern now which seems wonderful after last week’s excessive heat from the heat dome. We’ve also been having very pleasant ocean breezes almost daily that make things really, really nice.

I had a bad week and a pretty bad reaction Friday night and Saturday so am really watching what I eat A LOT! Breakfast is hot water and baby food puree.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’ll be doing some laundry today.
  • GROCERIES & ERRANDS I have an appointment in town on Tuesday so will be doing my errands that day also.
  • PAPERWORK & PHONE CALLS Still trying to get through last week’s pile
  • RECIPE RESEARCH & MENU PLANNING I did get the next couple weeks of menus and grocery lists done over the weekend.

WHAT’S ON THE DVR/TV

I’m in the middle of A Fire Sparkling by Julianne MacLean

A Fire Sparkling by [Julianne MacLean]

 

This guy won the patriotism award at our favorite tavern yesterday.

Since we back up to a country highway with tons of brush, hubby was ready for the potential of fireworks mishaps yesterday.

I still have touch ups to do, but I’m pretty happy with this week’s painting 😀 And it was appropriate for the holiday.

I’m trying some new recipes this week from some of my current favorite chefs 😀

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
SKILLET CHICKEN LASAGNA & SALAD
ANTIPASTO SALAD YUM! (Valerie Bertinelli)
SNAP PEA & BACON SALAD (Molly Yeh)
CHICKEN FRICASSEE (Arron May)
Y.O.Y.O./C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
SLICED AVOCADO & LIME SALAD (Molly Yeh)
STEAK & FRIED POTATOES
DESSERT
CHERRY PINEAPPLE CRUMBLE

  • 49er CHILI & CHILI HOT DOG CASSEROLE
  • JET TILA inspired FRIED RICE
  • RESCUE WRAPS 
  • SPICY CUCUMBER SALAD 

“ASIAN KETCHUP” MEATBALLS aka HOISIN MEATBALLS

Jess is certainly right about one thing – Meatballs are the “little black dress” of party foods. They are completely adaptable and go with just about everything. Whether you serve them for a wedding reception, BBQ, picnic, church potluck, cocktail hour, graduation party or an open house you always have the perfect crowd pleaser! This recipe is made from scratch, but is easy enough and such a refreshing replacement for the typical pre-cooked frozen meatball that you find at those events.

HOISIN MEATBALLS aka ASIAN KETCHUP MEATBALLS adapted from Cooking is my Sport who adapted it from Food Network Magazine and Cooks Illustrated

MEATBALLS
3 pounds ground beef
1 pound ground sausage
2 tablespoons FINELY minced ginger root
4 cloves garlic, FINELY minced
3 teaspoons sugar
1 teaspoon FRESH ground black pepper
1/4 cup Bragg’s liquid aminos
1 bunch green onions, sliced
1 1/2-2 cups panko breadcrumbs
4 LARGE eggs

  • Preheat the oven to 400°.
  • Line two baking sheet pans with aluminum foil and place two wire racks on top of each pan. Lightly spray with non-stick baking spray.
  • In a large bowl, combine the ground beef and sausage with the ginger, garlic, sugar, pepper, and scallions.
  • Add the liquid aminos and eggs.
  • Pour in 1 1/2 cups of the panko breadcrumbs and mix together by hand, but don’t knead it too much though, or the meatballs may be tough. If the mixture seems too wet, you can always add the extra 1/2 cup more of the panko breadcrumbs to tighten it up.
  • Shape into meatballs (about 2 heaping tablespoons each).
  • Place 1 1/2 inches apart on a lightly greased (with cooking spray) rack in an aluminum foil-lined baking sheet.  
  • Bake 15 to 20 minutes on the middle rack, or until browned.

SAUCE
3 teaspoons avocado oil
1 tablespoon grated fresh ginger
3/4 cup Hoisin sauce
1 1/2 cups orange or pineapple juice
1 1/2 cups chicken broth
3 teaspoons toasted sesame oil
3 scallions, white and green parts sliced 1/8 inch thick on bias
FRESH ground sea salt and black pepper, to taste
Sesame seeds, optional

  • Melt about 3 teaspoons of avocado oil in a medium sized saucepan and heat until shimmering.
  • Add the grated ginger and cook, stirring constantly until fragrant.
  • Add the Hoisin sauce, juice, and broth and bring to a simmer, scraping the bottom of the saucepan with a wooden spoon to loosen any browned bits. Simmer until liquid reduces and thickens to desired consistency.
  • Stir in the sesame oil and the scallions.
  • Season with FRESH ground sea salt and pepper to taste.
  • Serve the sauce over the meatballs and sprinkle with sesame seeds and scallions if desired.

CHICKEN PASTA SALAD ~ FAITH and FOOD FRIDAY #6

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER:

Bless us, O Lord, and these Thy gifts which we are about to receive, from Thy bounty through Christ our Lord. Amen.

CHICKEN PASTA SALAD
2 cups dry rotini pasta
1/2 pound snap peas, trimmed and halved
1 cup grape tomatoes, halved
2 cups rotisserie chicken pieces
1 LARGE shallot, small diced
1/4 cup FRESH chopper parsley
4 ounces mozzarella cheese, diced or rough grated
1 small jar marinated artichoke hearts, diced (optional)
3 tablespoons tarragon rice vinegar (or flavor of choice)
Juice of 1 LARGE lemon
1/2 cup avocado oil
1/4 cup Italian dressing
1 tablespoon Dijon mustard
FRESH ground sea salt and black pepper, to taste

  • Cook pasta according to package directions.
  • Drain and rinse with cold water. Drain well.
  • Whisk together the oil, vinegar, lemon juice, Italian dressing, mustard (if using), salt and pepper until emulsified.
  • In a large mixing bowl toss cooled pasta, snap peas, shallots, Parsley, artichoke heart pieces and chicken pieces together.
  • Pour vinegar mixture over and toss again.
  • Fold in tomatoes and cheese, tossing to coat well.
  • Chill several hours before serving.

CHICKEN, CORN & BLACK BEAN SALAD with BALSAMIC VINAIGRETTE

CHICKEN, CORN & BLACK BEAN SALAD with BALSAMIC VINAIGRETTE

CHICKEN, CORN & BLACK BEAN SALAD
2 cups grape tomatoes, halved
1/3 cup FINELY sliced red onion or shallot
1/4 cup FRESH chopped cilantro
1 can seasoned black beans, drained and rinsed WELL
1 LARGE can fire roasted corn, drained WELL
1/2 cup sour cream
Juice of 1 LARGE lemon
2 1/2 cups chopped OR shredded rotisserie OR grilled chicken
1 cup shredded spicy Mexican blend cheese
4-6 cups salad greens of choice
FRESH chopped cilantro for garnish (optional)
Lime wedges for garnish (optional)
1 batch balsamic vinaigrette (see below)

  • Whisk together sour cream and lemon juice. Set aside.
  • In a large bowl toss together the beans, corn, red onion, cilantro, tomatoes and vinaigrette.
  • Toss together the chicken and sour cream mixture until well coated.
  • Fold in cheese.
  • Transfer bean mixture to platter.
  • Top with chicken mixture.
  • Sprinkle with FRESH ground pepper, cilantro and FRESH lime wedges if desired.

BALSAMIC VINAIGRETTE
GENEROUS 1/2 cup QUALITY balsamic vinegar
3/4 cup avocado oil
FRESH ground sea salt and black pepper
1 tablespoon QUALITY honey
1 tablespoon QUALITY Dijon mustard
1-2 cloves garlic, minced

  • Add all ingredients to a lidded mason jar and shake WELL.
  • Refrigerate until needed and shake WELL again before using.

PINK ALFREDO PRIMAVERA MEATBALLS

PINK ALFREDO PRIMAVERA MEATBALLS
MEATBALLS
1/2 pound ground sirloin
1/2 pound ground pork
1/2 pound sweet Italian sausage
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1/2 SMALL onion, FINELY chopped
2 LARGE cloves garlic, minced
2 tablespoons avocado oil

  • In a large bowl mix together ground meats, seasonings, chopped onion and garlic until well blended.
  • Form into golf ball sized meatballs.
  • Heat oil in cast iron skillet over medium heat.
  • Sear meatballs, turning often, until browned.
  • Transfer to paper towels to drain.

PINK ALFREDO SAUCE
2 tablespoons butter
1/2 cup heavy cream
1 teaspoon minced garlic, jar
1 tablespoon Classico sun-dried tomato paste
1 egg yolk, beaten
1/4 teaspoon thyme
salt and pepper to taste
3/4 cup grated Parmesan cheese

  • Melt butter in a saucepan.
  • Add garlic and saute until fragrant.
  • Gradually add heavy cream, stirring constantly. Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted.
  • Whisk in egg quickly and heat through.

VEGETABLES
1 tablespoon butter
1 tablespoon avocado oil
1/2 pound asparagus, trimmed and cut into 2 inch pieces
2 carrots, peeled and cut into 2 inch matchsticks
1/2 cup frozen petite peas, thawed

  • Melt butter and oil in a large sauce pan.
  • Add carrots, sauteing 3-5 minutes until begin to soften.
  • Add asparagus pieces, sauteing a couple minutes more.
  • Fold in peas.

ASSEMBLY
1 /2 cup shredded mozzarella cheese

  • Spread half the sauce on the bottom of your baking dish.
  • Arrange meatballs on sauce.
  • Arrange vegetables around meatballs.
  • Pour remaining sauce over top.
  • Top with cheese.
  • Bake 10-15 minutes until heated through and cheese is melted.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 27 of 2021

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

I hope everyone had a great weekend. We did, but it was a hot one! Summer is obviously here with a vengeance and we all need to stay hydrated and avoid heat exhaustion.

We have some friends who are catastrophe insurance adjusters and were leaving to spend the summer in the southeast for hurricane season so I baked them some super easy, but tasty snack cakes for the road trip. These are super refreshing and easy to make snack cakes so thought I’d share the link so you can make it too. 😀 This is one of the only snacks that I don’t make from scratch 😀  PINEAPPLE ANGEL FOOD SNACK CAKE

We have been having record setting excessive heat here in the Pacific North West, especially this past weekend. Yesterday was 115!, which is VERY hot for here. It has been breaking a lot of records and stressed 🙁 a lot of refrigeration units and swamp coolers which are popular here because of the lower humidity. The restaurant we decided on last night had their compressor freeze up and had to turn the A/C off mid dinner so it was pretty miserable.

Unfortunately I had already signed up for a painting class for yesterday so I HAD to venture out in the heat 🙁 hence why we decided to eat out.

The heat is supposed to last through Thursday, so here comes July! I can’t stress enough to stay hydrated and avoid direct sun when possible! I grew up in this kind of summer heat, but it’s been many years since I’ve dealt with it on a regular basis so as I get older it seems hotter.

Hot water and black cherry yogurt.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Since I was spending the bulk of the weekend indoors I got caught up on laundry and cleaning.
  • GROCERIES & ERRANDS I do need to get a few groceries and run a few errands this week, but have no specific plan at this point.
  • PAPERWORK & PHONE CALLS  I also got most of the paperwork out of the way over the hot weekend.
  • RECIPE RESEARCH & MENU PLANNING I’m working on July’s menu plan and looking for some lighter more refreshing recipes for the summer.

WHAT’S ON THE DVR/TV
  • TUBI Not sure how we missed it the first time around but we watched Wyatt Earp with Kevin Costner and a whole slew of other big name celebrities. We also saw SNITCH with Dwayne Johnson and Murder By Numbers with Sandra Bullock. I also found a really old show called Sky King and watched several episodes.
  • DISNEY+ Looking forward to watching The Mysterious Benedict Society later this week.
  • CABLE Guy’s Grocery Games is back “post” COVID with a major remodel, new games and carrying over the at home version of scoring that I’m enjoying A LOT! I also finally got caught up on all the shows I missed while we were on our trip. We’ve also been watching some old Night Court episodes and 3rd Rock from the Sun.

I’m in the middle of A Fire Sparkling by Julianne MacLean

A Fire Sparkling by [Julianne MacLean]

I signed up for two painting classes this week. One was yesterday and the other will be Friday. I think they will make good companion pieces to each other. The first one is theirs and the second one is mine. I’ll re-post next week after I finish the background, the bow and finish touching up the stars as I’m not happy with any of them, but I had to leave early as the heat was really oppressive.

 

It was so hot this week that even the sunflower that thrives in the heat and sun was panting!

 
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
SANDRA’S CHILI DOG CASSEROLE with 49er CHILI
HUNGARIAN CHICKEN & SALAD
CHICKEN WRAPS & SALAD
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
Y.O.Y.O.
CHICKEN FRIED STEAK & MASHED POTATOES with ROAST CARROTS
BAKED BBQ CHICKEN & SALAD with FARMHOUSE BUTTERMILK DRESSING
DESSERT
VALERIE BERTINELLI’S CHOCOLATE MARBLE LOVE CAKE

  • CHICKEN, CORN & BLACK BEAN SALAD with BALSAMIC VINAIGRETTE
  • CHICKEN PASTA SALAD
  • ASIAN KETCHUP MEATBALLS aka HOISIN MEATBALLS

GRILLED SPICY LIME PORK CHOPS

GRILLED SPICY LIME PORK CHOPS
6 bone-in pork chops
1 cup salad dressing Italian style
1/2 cup apple sauce
1/4 cup Worcestershire sauce
1/4 cup Frank’s hot sauce
1 LARGE lime juiced

  • Whisk together the Italian dressing, apple sauce, Worcestershire sauce, hot sauce and lime juice.
  • Place pork chops in large container in a single layer.
  • Pour marinade over chops, cover and let chops marinate 8-12 hours.
  • Pre-heat grill to medium and oil grate
.
  • Remove chops from marinade.
  • Pour marinade into sauce pan and heat over medium heat to a SLOW boil
.
  • Let marinade boil for at least one minute then remove from heat
.
  • Place chops on grill and baste occasionally.
  • 
Grill for 6 to 8 minutes per side until browned and no longer pink
.

FAITH and FOOD FRIDAY #5 ~ CHERRY BBQ CHICKEN THIGHS

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER:

God, We thank You for this food, for rest and home and all things good, for wind and rain and sun above, but most of all for those we love. God our Father, Lord, and Savior, thank You for Your love and favor. Bless this food and drink we pray and all who share with us today. Amen.

CHERRY BBQ CHICKEN THIGHS

1/2 cup Sweet Baby Ray’s original BBQ sauce
1/2 cup Smuckers Tart Sour Cherry Jam or Orange Marmalade
garlic powder, to taste
1 tablespoon Bragg’s liquid aminos
6-8 boneless skinless chicken thighs

  • Combine jam or marmalade and BBQ sauce in a medium saucepan.
  • Whisk in liquid aminos and garlic powder to combine.
  • Taste and adjust seasoning to your liking.
  • Grill chicken on a oiled grill 4-5 minutes per side, turning to get grill marks until cooked through.
  • Brush with sauce during the last few minutes of cooking.

ORANGE BEEF LETTUCE WRAPS

ORANGE BEEF LETTUCE WRAPS
3 tablespoons avocado oil
1 pound lean ground beef
1 cup water chestnut, diced small
2⁄3 cup mushroom, diced small
1 small shallot, diced
1/2 teaspoon red chili flakes
1 bunch green onions, sliced thin
1 tablespoon freshly grated ginger
2 cloves garlic, minced
8 leaves butter lettuce
1/2-1 cup crispy rice noodles
freshly ground sea salt and black pepper, to taste

  • Bring oil to high heat in a wok or large frying pan.
  • Saute chicken breasts for 4 to 5 minutes per side or done.
  • Remove chicken from the pan and cool.
  • Add shallots and green onions to pan sautéing until soft.
  • Add water chestnuts, garlic, mushrooms and ginger, sautéing a few minutes more.
  • Add stir fry sauce and stir until well blended.
  • When chicken is cool, shred it as small as the mushrooms and water chestnuts pieces are.
  • Add chicken into mixture, toss to blend and coat well.

STIR FRY SAUCE
2 tablespoons soy sauce
2 tablespoons brown sugar
1⁄2 teaspoon rice wine vinegar

  • Whisk together the soy sauce, brown sugar, and rice vinegar in a small bowl.

SPECIAL SAUCE
1⁄2 cup water
1/4 cup hoisin sauce
2 tablespoons Bragg’s Liquid Aminos
2 tablespoons rice wine vinegar
1 tablespoon lemon juice
1⁄4 teaspoon sesame oil
2 teaspoons water
3 tablespoons orange marmalade
2 cloves garlic, minced
1
2 teaspoons Siracha

  • Whisk together the sugar and water in a small bowl until completely dissolved.
  • Add liquid aminos, rice wine vinegar, lemon juice, sesame oil, hoisin sauce, orange marmalade and desired amount of Siracha whisking until well blended.

ASSEMBLY

  • Serve each helping in a lettuce leaf.
  • Top with a handful of crispy rice noodles.
  • Pour Special sauce over the wraps.

CHICKEN MADEIRA

This makes for a perfect fancy dinner and it is extremely easy to prepare. Make it for company and they’ll think you worked on it ALL day.

CHICKEN MADEIRA
2-4 boneless, skinless chicken breasts
1 pound asparagus, trimmed
FRESH ground sea salt and black pepper, to taste
3 tablespoons unsalted butter, divided
2 tablespoons avocado oil, divided
16 ounces button mushrooms, thinly sliced
1 LARGE bunch green onions, sliced
1 shallot, thinly sliced
2-4 garlic cloves, minced
3 tablespoons FRESH Italian parsley, finely chopped
1 1/2 cups Madeira Wine (Marsala works in a pinch)
1 1/2 cups beef stock
1/2 cup heavy whipping cream
1 cup mozzarella cheese shredded

  • Fill a medium pot with 6 cups water, bring to a boil and add 1 tablespoon salt.
  • Add asparagus and boil uncovered until crisp tender and bright green, 2-3 minutes then remove immediately from hot water, quickly submerge into cool water to stop the cooking and set aside to drain.
  • Place a large heavy (oven-safe) pan over medium-high heat and melt in 2 tablespoons butter and 1 tablespoon of the oil.
  • Add sliced mushrooms and cook 5 minutes until soft.
  • Stir in shallots and onion and cook 3 minutes.
  • Add minced garlic cloves then season with salt and black pepper to taste.
  • Add parsley, cooking another 2 minutes then remove mixture to a plate and wipe skillet clean with wet paper towel.
  • Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4″ thick.
  • Season chicken breasts all over with salt and pepper.
  • Place same pan over medium high heat and add 1 tablespoon butter and 1 tablespoon oil.
  • When butter is finished foaming, add chicken breasts and saute 3 to 4 minutes per side or until golden brown and JUST cooked through.
  • Remove chicken from pan to the same plate as mushrooms. KEEP WARM.
  • Add Madeira wine and bring to a SLOW boil, cooking until reduced by half, 5 minutes of vigorous boiling, scraping the bottom of the pan to deglaze as you go.
  • Add beef broth and SLOW boil again until 2/3 cup liquid remains.
  • Reduce heat to medium, add heavy cream and simmer 2 minutes until sauce thickens.
  • Season sauce to taste with salt and pepper and turn off heat.
  • Return chicken to the pan, turning it to coat in the sauce.
  • Top with mushrooms, asparagus and sprinkle 1 cup of mozzarella cheese over the top. I sometimes use sliced mozza.
  • Broil 3-4 minutes or until cheese is melted.
  • Remove from oven, garnish with fresh parsley.