Friday, January 19, 2018

Crab and Crimini Bisque #FishFridayFoodies

This month's Fish Friday Foodies is being hosted by Cam of Culinary Adventures with Camilla.

Cam invited us to create and share any kind of shellfish recipe.  She told us to think soups, breaded and fried, sautéed, steamed or even raw.  

We were making assignments for 2018 posts way back in October so I knew that this great theme was first up for the year.

I made this elegant, silky, delicious bisque as our first course on Thanksgiving, knowing that I would save the post for this month's Fish Friday Foodies.

This recipe comes from Bon Appetit.  I modified it very slightly and it was the perfect amount for a first course for 6 adults and 1 toddler.

I used the best quality canned crab that I could find.  The mushrooms are applied in two different styles, using the chopped stems to flavor the broth and then the sliced caps in the finished dish.

I'm excited about this year's first edition of Fish Friday Foodies.  My group has some great themes lined up all year long.  Next month, Sue of Palatable Pastime, has us sharing en papillote.  If you would like to join us please leave your blog name and email address in the comment section of this post or pop me an email at

Crab and Crimini Bisque
slightly adapted from Bon Appetit

1 lb crimini mushrooms
6 T. butter
1/2 of a lg. Vidalia onion
1 garlic clove, minced
2 T. flour
1 (32 oz) box chicken stock
1/3 c. dry sherry
1/2 c. heavy cream
2 egg yolks
1 t. lemon juice
1/2 lb. lump crabmeat, picked over, large pieces set aside

Remove and finely chop the mushroom stems.  Slice the mushroom caps and set aside.  Melt 3 tablespoons of the butter in a heavy saucepan over medium heat.  Add the mushroom stems, garlic and onion.  Season with salt and pepper and cook for about 10 minutes, until mushrooms release their liquid and it evaporates.  Add the flour, cook and stir for 2 minutes, until fragrant.  Stir in the broth and sherry.  Bring to a boil, then reduce heat and simmer, partially covered, for 25 minutes. Strain the liquids into a soup pot.  Discard solids.

Melt the remaining 3 tablespoons of butter in a large skillet.  Add the sliced mushrooms, season with salt and pepper, and cook over med high heat until golden brown, about 10 minutes.  Add to the broth and simmer for a few minutes.  

While soup simmers, whisk together the egg yolks, cream and lemon juice.  Stir in the crabmeat, retaining the large pieces to use as garnish.  Add the cream mixture to the soup, stirring and cooking over low heat until slightly thickened, being careful not to boil.

Divide into bowls, adding large chunks of crabmeat in the center of the bowl. Print Recipe

More Out of the Shell and Into the Pan Recipes

Thursday, January 18, 2018

Black Forest Bundt Cake #BundtBakers

Our host for this month's Bundt Bakers group is Lidia from Nunca es demasiado dulce.  This translates to "It's never too sweet".

Lidia asked us to share our favorite Bundt cake for today's post.  This created a bit of a quandary to me.  I have several "favorite" Bundts.  Like this Milky Way Bundt, that was my very first post when I joined Bundt Bakers in 2014.  Or this Apple Cider Bundt Cake from the Fall of 2015.  The list continues with Orange Cardamom Bundt I created in 2016 and last year I shared this Red White and Blue Bundt that continues to be one of my most visited posts.

But that's the thing.  I love all these Bundts but I have already posted them.  I don't know if I will have another favorite until I make it.  This caused me a moment's consternation when I saw the theme but then I decided that I was overthinking this.   I needn't make my favorite Bundt but merely my favorite cake in Bundt form.

Well, my favorite cake, in any form, is the Apple Cake that my Mom would make me each year for my birthday and I have already shared many takes on this in this group.  So my next favorite cake is a Black Forest Torte.  I love the chocolate layered with cherries and whipped cream.  There is a local bakery in Michigan, Sweetheart Bakery, that has amazing Black Forest Torte.  I have enjoyed that Torte many times but I have never made one myself.

So I went on a search and found this easy, peasy recipe for Black Forest Cake on  It starts with a boxed mix and a can of cherry pie filling.  There are no layers and the original recipe didn't even call for whipped cream but had a chocolate glaze instead.  You merely mixed everything together and put it in your pan.  I didn't even dirty a mixer, just used a wooden spoon, to mix it.

Popped it in the oven to bake and left it to cool until I was ready to serve it up.  I didn't bother with the glaze but whipped up some cream that I flavored with the last of the chocolate cherry jam that our son had made.  

Was it as good as Sweetheart Bakery?  No, of course not.  But was it good enough that it received praise and accolades from my guests....Yep.  Was it good enough that I will be making it again...It certainly was.  Did the deliciousness far exceed the effort taken to make this cake.....oh yeah!!  This is about as easy as it gets!!

I can't wait to see the other favorites being shared today.  You will find links to those recipes following mine.

Black Forest Bundt Cake
adapted from

1 pkg. Devil's Food cake mix
3 eggs
2 t. almond extract
1 (21 oz) can cherry pie filling
1 c. semi sweet chocolate chips
1 pt. heavy cream
1/4 c. chocolate cherry jam

Combine the cake mix, eggs, almond extract and cherry pie filling.  Stir in the chocolate chips.   Spoon into a bundt pan that has been liberally treated with baking spray and bake in a preheated 350* oven for 40-45 minutes, until a skewer inserted removes cleanly.

Let cool in pan for 10 minutes before turning onto a wire rack to cool completely.

When ready to serve, place the cream in a chilled bowl of a stand mixer, fitted with the whisk attachment.  Turn the speed to low and mix until it slightly thickens. Add the chocolate cherry jam, if using, increase the speed and continue to whisk until light and fluffy.  

Place a bed of whipped cream onto each plate.  Place a slice of cake onto the whipped cream and top with another dollop of cream or drizzle with chocolate sauce.  Print Recipe

More Favorite Bundt Recipes


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Wednesday, January 17, 2018

Oatmeal Scones #FantasticalFoodFight

The theme for our Fantastical Food Fight this month is Oatmeal. 

January is National Oatmeal Month  so our leader, Sarah of Fantastical Sharing of Recipes, asked us all to share a recipe containing oatmeal.

We had also celebrated Oatmeal this month with my Foodie Extravaganza group.  I made some wonderful Carrot Cake Oatmeal in the Instant Pot.  It was tempting just to make some cookies but the New Year is upon us and I am trying to eat a little more healthily.

I found this recipe for Oatmeal Biscuits at Taste of Home. There was no photo available with the recipe but I could tell from reading the ingredients that they would be delicious.

So I mixed them up.

Cut them out.

And baked them up.

They turned out a beautiful golden brown but they were not light and fluffy which is what I think biscuits ought to be.  

I was serving this as part of a breakfast for my family who were visiting from out of town during Epiphany a couple of weeks ago.  They were eagerly awaiting them to come out of the oven as the house was smelling wonderfully delicious.

I pulled them out of the oven and thought "oh well, I can always make toast to go with the sausage and eggs".  I tentatively took a bite of one expecting it to be hard as a hockey puck.  Imagine my delight when I found a tender, airy inside surrounded by the beautiful golden outer layer!!  I broke of a piece and gave it to my niece.  She smiled and grabbed one for herself.  

I suddenly knew why there was no photo with the original recipe.  Nobody would want to make these "biscuits" that hardly had any rise during baking.  As I enjoyed the rest of mine, it occurred to me that they were more the texture of scones.  Problem solved.....I did not make Oatmeal Biscuits with breakfast but Oatmeal Scones.  This, my friends, is what we call a happy accident.  

I put them on the table with breakfast and my great nephew said "Wow, these are good" as he reached for his second one.  They are slightly sweet and delicious all by themselves or as part of a breakfast.  They are ready in less than half an hour so they are perfect to make up in the morning so people can grab them on the way out the door.

Don't forget to stop by and visit the other Oatmeal Creations being shared today by members of the Fantastical Food Fight.

Oatmeal Scones
adapted from Taste of Home

2 c. flour
1/2 c. brown sugar, packed
2 t. baking powder
1 t. baking soda
1 t. salt
1/2 c. shortening
1 1/4 c. quick cooking oats
3/4 c. milk

Place the flour, brown sugar, baking powder, baking soda and salt in a large bowl.  Stir to combine.  Add the shortening and, using a pastry blender, cut into the dry ingredients until it is crumbly with no pieces larger than the size of a pea.  Stir in the oats and milk.  Turn onto a floured work surface and pat into a round approximately 3/4" thick.  Using a round biscuit cutter, make as many scones as possible and place onto a baking sheet covered with parchment or a silicone mat.  Rework the dough into a 3/4" round again, being careful not to overwork it, and cut the remaining dough into rounds and place onto the baking sheet. You may need more than one baking sheet as you want to allow an inch between each scone.

Bake in a preheated 375* oven for 15-20 minutes, until light golden brown.  Print Recipe

More Outrageous Oatmeal Creations


Tuesday, January 16, 2018

Cassoulet in an Instant Pot #KitchenMatrixCookingProject

Did you know that the French dish, Cassoulet, had it's very own holiday?  Neither did I, but I learned that January 9th is the day set aside to celebrate this comforting, homey dish that originated in the Languedoc region of France.

There are some amazing wines from the Languedoc region as well and we are celebrating those wines this month over in the French Winophiles group to which I belong.  I will post more about that on Saturday when I talk about how these wines paired with this recipe that I'm sharing today.

My friend, Cam, invited us to join her on a journey this year as she cooked her way through Mark Bittman's Kitchen Matrix Cookbook.  You can read all about her challenge and join us if you'd like.  All the information is found in this post.

Each Tuesday we post a recipe inspired by a section or subsection of this cookbook that encourages you to think outside the box and be creative with recipes.  As luck would have it, Bittman has a section just for Cassoulet.  Since Cam also belongs to our Winophile group, she chose Cassoulet as our entrée for this month.  Thank you, Cam.

Bittman wrote a recipe for classic Cassoulet containing duck stock and duck confit.  I love duck but, unfortunately, am the only in the household that does.  I have made Cassoulet in the past, sans duck, using my slow cooker.  That recipe was also used to celebrate the wines of Languedoc and can be found in this post.

I was tempted to follow Bittman's recipe to a T. The thought of buying a whole duck, making stock and confit and braising it all in the with some lamb was very appealing to me.  I could invite company for dinner and have Frank suffer through having to eat not only duck but lamb too, for which he also doesn't care.

Then, as I read through Bittman's thoughts on Cassoulet a couple of sentences struck me and stuck in my mind.

"There are two ways to think of cassoulet.  The first is as a canonical recipe from the South of France.  The second way is as simply a glorified version of franks 'n' beans."
"When making a traditional dish it is important to remember that the people who "invented" them just used what they had."
Glorified Beanie Weenies?  Count me in coach.  Frank LOVES Beanie Weenies.

I went into the freezer to see what I had.  I had a package of spare ribs and some smoked chicken sausage.  I also had a day filled with errands to run and since I had already made a slow cooker cassoulet and wasn't going to be home to tend to the oven, I decided to make my cassoulet in the  Instant Pot.

One of the things I love about the Instant Pot is the saute setting that allows you to brown your meat right inside the pot, instead of dirtying another pan and smattering up your stovetop.  I cut the ribs into portions, seasoned them with salt and pepper and browned them before adding the sausage, beans and vegetables to the pot with some chicken stock.

I adjusted the setting on the pot to the stew/meat function that automatically sets the timer to cook for 35 minutes.  It takes about 10-15 minutes for the heat and pressure to build to the point where it starts to cook.  Once done cooking, I let the pressure release naturally for 10 minutes before opening the quick release valve.

Because I used spare ribs, I had the added step of removing any bones and gristle from the dish, before dishing it up and sprinkling some seasoned bread crumbs over the top.  All in all it took about an hour and 15 minutes from the time I pulled out the ingredients to being read to serve.  That's not too bad considering it would take a minimum of 4-5 hrs. if making it in the traditional fashion.  And that is after spending a couple of days making your stock and confit.

I do hope to make a traditional cassoulet one day but in the meantime this version and my slow cooker version are certainly delicious and comforting during these cold winter days.

Make sure you stop by and see how the others created their Cassoulet. You will find links immediately below my recipe.

Cassoulet in an Instant Pot
inspired by Kitchen Matrix by Mark Bittman

2 T. olive oil
6 portions meaty spare ribs
salt and pepper, to taste
2 chicken sausages, cut into thirds
2 c. white beans, soaked for a few hours (I used Northern beans)
1 1/2 c. chicken broth
1 carrot, scraped and sliced
1 stalk celery, sliced
1/2 an onion, diced
1 T. Herbs de Provence
Garlic seasoned bread crumbs, if desired

Add the oil to the Instant Pot and set to saute setting.  Season the ribs with salt and pepper.  Add them to the pot and brown on all sides.  Add the sausage, beans, broth, onions, carrots, celery and Herbs de Provence to the Instant Pot.  Cancel the saute setting and seal the lid onto the pot, making sure the vent is closed.  

Set the Instant Pot to meat/stew setting.  It will automatically set up to cook for 35 minutes once the pot is heated and pressurized.  When done cooking, allow the steam to naturally release for 10 minutes before carefully releasing the remaining steam.  When pressure gauge is seated, open the pot and remove the ribs to a cutting board.  Remove the meat, discarding the bones and any gristle.  Return the meat to the pot and stir to combine.  

Serve garnished with seasoned bread crumbs, if desired.  Print Recipe

More Comforting Cassoulets

Butternut Squash Pizzettas #FootballFoods

I am pleased to be hosting a game day party today.  I must admit that we are not huge football fans in this household.  That not withstanding, I love hosting game day parties.  At our house the game is on in the background and the main focus is on the food, drink and the card games or board games that we enjoy while glancing at the screen every once in a while.

Being as it is the start of a New Year and many of us resolve to try to eat more healthily, I was thrilled to open up a flyer from my local grocer and find this recipe for Butternut Squash Pizzettas.

While these taste absolutely nothing like pizza, they are adorable and crazily delicious.  They are a great finger food and make a great addition to the often calorie laden fare normally found at game day parties.

Include these at your next gathering and watch the pleasure on your guests faces when they realize they can enjoy something other than the carrot and celery sticks on the snack table.

I made these in two steps, roasting the butternut squash earlier in the day and then topping the rounds and putting them in the oven shortly before my guests were to arrive.

Butternut Squash Pizzettas
adapted from Kroger

2 T. pine nuts, toasted
1 butternut squash
2 T. pesto, homemade or purchased
2 T. grated parmesan cheese

Cut the stem and bulb from a butternut squash.  Discard the stem and reserve the bulb to be peeled, seeded and used in another application.

Peel the neck and slice into 1/4" rounds. Place onto a baking sheet that has been lined with a silicone mat or parchment paper.  Bake in a preheated 400* oven for 15 minutes, flip rounds over and bake for another 15-20 minutes, until tender.

Remove from oven.  Top each round with pesto and then sprinkle with cheese.  Divide the pine nuts between the rounds and return to the oven for about 5 minutes, until cheese is melted and bubbly.

Let cool a few minutes before serving warm or at room temperature.  Print Recipe

More Fabulous Football Foods

Monday, January 15, 2018

Last night we attended a wine and dine at the Springbrook Inn in Prudenville, MI.  The Inn puts on these dinners 6 times a year and we go as often as we can.  

Our friends, Bob and Cathy, live in the neighboring town so it is always fun to join them for the evening.  We start with cocktails at their house, have dinner, return to their house for after dinner drinks and laugh....laugh....laugh  the night away.

This morning they made us two wonderful casseroles for breakfast one savory and one sweet.  The savory casserole is going to make an appearance on this blog in the near was delicious.  The sweet casserole was delicious as well.  It was a French toast casserole and I have shared many of them with you already.

Back to the dinner:

The tables are always beautifully set.  The chef works hard to offer food different for each event.  As you can imagine, this gets harder as time goes by.  This is their 3rd year hosting these events and he has yet to duplicate a dish.

We started off with a Villa Maria Sauvignon Blanc from Australia.  This was paired with a goat cheese spread flavored with black pepper and honey with a fig compote.  This was my  favorite bite of the evening.  The pairing was very nice.  The Sauvignon Blanc was reminiscent of biting into a grapefruit.

The second course paired a Blackened Salmon with a Pinot Noir from Meiomi Vineyards in California.  The sommelier explained that Meiomi wines are made from wine grown in several different areas of the Coastal Region of California.  The same vineyards that supply the grapes for their Caymus label.  

Next we were served another wine from the family that gives us Caymus.  This Merlot from Emmolo was paired with Beef Burgundy.  Emmolo Winery is ran by Jenny Wagner in Napa Valley.  This wine was deep, rich and smooth.  We quickly ordered ourselves a case.

Dessert was an amazing Avocado Ice Cream paired with a Cristalino Brut out of Spain.  Sparkling wine is always a good choice with dessert and this was no exception.

We headed out shortly after breakfast because there were weather advisories for snow storms and we wanted to get home before they got here.  I had originally thought we would be stopping for dinner on the way home but we were home well before dinner time. 

This worked out just as well because I had half a slab of ribs in my refrigerator that needed to be used.  The other half had been turned into a Cassoulet that I will be sharing with you later this week.  

Besides the ribs, I had half a head of cabbage, 1 green apple, half a package of mushrooms, half an onion and about a cup of chicken broth in the refrigerator.  These all got thrown into the Instant Pot and an hour later we were enjoying dinner.

After nearly two months of feasting on fancy, fussy foods my body and soul are now craving homey, rustic, casual foods as is evident by this Roasted Veggie Tart that I shared with you on Saturday.

Pork and Cabbage in an Instant Pot

1/2 slab of meaty spare ribs
1 T. olive oil
1/2 head green cabbage, cored and shredded
1/2 Vidalia onion, sliced
1 green, tart apple, peeled and diced
3-4 oz. sliced mushrooms
1 c. chicken broth
2 cloves garlic, minced
salt and pepper to taste

Turn the Instant Pot to the saute setting.  Divide the ribs into individual pieces and season with salt and pepper.  Cook in the Instant Pot until browned on both sides.

Add the cabbage, onion, apple, mushrooms, broth and garlic to the pot. Season with salt and pepper and stir to combine.  Hit the cancel button to stop the saute cycle.  Place the lid on the pot, ensuring that the steam vent is closed.  Press the Meat/Stew button and allow to cook for the preset time of 35 minutes.  Let steam naturally release for 10 minutes when cooking cycle ends before using the quick release method.  Print Recipe

Saturday, January 13, 2018

Celebrating Sonoma #WinePW #SonomaStrong

Today we are going to look back to that horrible period in October when the wildfires raged over northern California.

See the source image

These fires dealt a terrible blow to the tourism industry that supports this area.  Not only did many people lose their loved ones and their homes, they also lost their jobs and financial security.  While the fires are contained the devastation continues.

See the source image

You can read about how all these fires affected the economy and jobs of all those who live and work in the wine industry which is huge in that area in this article

Our friend, Jill of L'Occasion , invited all wine bloggers to join the members of our Wine Pairing Weekend group this month to honor this area's winemakers and join in the relief project known as #SonomaStrong.  You can read her invitation and get more information here.  Should you be interested in helping with this cause you can make a donation through United Way Relief and Recovery Fund.

The folks over at Geyser Peak Winery decided to show their appreciation and offered their support by sending some of us 2 bottles of their wines to sample.

"One of California’s oldest and most renowned wineries, Geyser Peak Winery was founded in 1880 by Augustus Quitzow, a pioneer in Alexander Valley winemaking, Geyser Peak has flourished as an award-winning winery for more than 130 years. Quitzow chose the original winery site in Geyserville for its vantage point of the famed Geysers Geothermal area. The white steam that billowed from the geysers along the mountain slopes provided the winery with a spectacular ‘view of the clouds’. Today, Geyser Peak pays fond tribute to its past roots in Alexander Valley as it sets forth on a new path into the Dry Creek Valley Appellation where the winery has recently relocated. Although the address is new, the commitment to the highest quality artisan winemaking is not. Geyser Peak will continue to “Reach For Peak” for many years to come."

I have enjoyed Geyser Peak wines in the past and was excited to create a meal with which we could enjoy these bottles.  All opinions and thoughts in this and all of my posts are strictly my own.  Purchasing wines from this area is another great way to help get the economy in that area back on stable footing and offer support to the people affected by this disaster.

I tried to make sure that over the holidays all bottles bought as gifts were from this area.  Just my little way of saying "I got your back".  It was easy for me because, as a California wine lover, I know that a label from Napa and/or Sonoma are sure to contain a quality wine even if I'm not familiar with the winery itself.

I served the Sauvignon Blanc with Chicken Alfredo Lasagna last Saturday. This was the entrée for our last Dinner party of the Christmas season, shared with our family who lives up north and was bringing our great niece back down for the next semester of University.

I wasn't sure how this wine was going to be.  You see, we are in the middle of a deep freeze here in Michigan.  Indeed, throughout most of the Midwest and Eastern States of the Country.  When my wine was delivered, this bottle was partially frozen and slushy.  Luckily the bottle was still intact.

As it thawed, the color of the wine looked fine and I wondered if, perhaps, we often buy wine that has frozen during transport and then thawed in the store without ever realizing it.

I opened the wine and took a taste while I was making dinner.  I was pleased that it tasted exactly as I expected.  It was citrusy and bright with hints of grass.  I used it to deglaze my pan while making the sauce with the chicken breasts.

The crispness and brightness of the wine cut through the richness of the lasagna making it a wonderful pairing that we all enjoyed.

I served the Cabernet Sauvignon on a Meatless Monday with a Roasted Vegetable Tart.  Say what?!! Cabernet Sauvignon and no meat?  Yes, folks, I did it and it was amazing!!

If there is a better pairing than blue cheese and Cabernet Sauvignon, I have yet to find it.  This tart has just a hint of blue cheese that gives the perfect flavor to the sweet earthiness of the roasted veggies.  

And my crust....that rustic, homely crust......was the flakiest most tender crust I have yet to make.  That adage not to judge a book by it's cover was certainly true in this case.  

This recipe was inspired by  this one found in Food and Wine that recommended pairing a Roasted Veggie Tart with a Cabernet Sauvignon wine.  

The wine, a 2014 Walking Tree, was aged for 21 months in small oak barrels.  It is smooth and full bodied.  I think it would complement a nice juicy steak or black and blue burger as well as it did this recipe I am sharing with you today.

Savory oven roasted veggies covering a blue cheese sauce and enfolded in a flaky, tender all butter crust, this Rustic Tart makes a perfect Meatless Monday or Vegetarian Dinner.  Paired with a full bodied aromatic wine it made a great casual dinner.  The recipe could easily be doubled or even tripled to serve at a dinner party.

Please stop by and visit the other members of our group who are supporting Sonoma during this terrible disaster.  They will have additional options available for those who want to assist in this endeavor.

Rustic Roasted Vegetable Tart
inspired by Food&Wine

1 1/2 c. flour
pinch of salt
pinch of baking powder
10 T. butter, well chilled and cut into 1/4" dice
ice water
6 (1/4") slices eggplant
1 portabella mushroom cap, sliced 1/4" thick
1/4 of a Vidalia onion, thinly sliced
1 small zucchini, cut into 1/4" thick moons
1/2 of a  red or orange bell pepper, diced
1 T. olive oil
salt and pepper to taste
2 oz. gorgonzola cheese
2 oz. Neufchatel cheese
1 egg, beaten
2 t. parmesan 

Place the flour, salt and baking powder in the bowl of a food processor and pulse to combine.  Add the butter and pulse until crumbs are pea sized.  Add 2 Tablespoons of the ice water and pulse 5 or 6 times until incorporated.  Add 1 teaspoon at a time, pulsing after each until the dough holds together when pinched.  You do not want it to turn into a ball in the food processor.  As soon as it holds together, turn onto a floured counter and form into a ball with your hands.  Press into a disc shape and wrap with plastic wrap, covering completely.  Refrigerate for one hour.

Remove dough from refrigerator.  Unwrap and place on a floured work surface.  Let rest for about 10 minutes so that it warms up enough to be pliable.

While dough is resting, toss the eggplant, mushrooms, onion, zucchini and pepper with olive oil.  Season with salt and pepper.  Place in a single layer on a baking sheet covered with parchment or a silicone mat.  Place in a preheated 450* oven and roast for 10-12 minutes, stirring once.  Remove from the pan onto a plate and set aside.

Mix together the gorgonzola and Neufchatel cheese until smooth.  Beat in the egg and parmesan cheese.

Roll the dough into a round, you don't need to worry about trimming the edges or making it look pretty.  Place the round onto the same lined baking sheet that you used for the veggies.  Spread the blue cheese mixture on the crust, leaving a 2" border.  Arrange the veggies over the cheese mixture.  Fold the dough up partially covering the veggies.  Return to the oven and bake for 25 minutes, until golden brown.  Print Recipe

Let's Keep #SonomaStrong by visiting the others' posts