Empanada (Fried Tortilla With Meat Filling)

unnamed-3

Some call these empanada’s, some call these chebureki, either way these fried tortillas with a meat filling inside are a great appetizer and snack. Could also be eaten for dinner. I made a batch of these for a Super Bowl party this year and they were a big hit! These are convenient to bring to a get together/party, because they can be cooked in advance and you just pop them in the oven to preheat them. I do have another recipe for tortillas with meat filling on the blog, but this is my go to, easier version recipe. These are best served hot, and reheat very well in the oven. I actually like them best preheated in the oven on 300 degrees for about 10 mins as they get extra crispy this way!

Empanada’s (Fried tortillas with meat filling) {Yields 18}

Ingredients:

  • 1 LB Ground Chicken or Turkey (I just use 2LB Ground Turkey now as we found it to be our favorite)
  • 1 LB Ground Beef
  • 1 Onion (pureed in food processor)
  • 1 pack of Raw, Uncooked, Tortilla’s (Can be bought in refrigerator section in Costco, Walmart, a few other grocery stores) Should be about 18 tortillas
  • Spices: 1 1/2 tsp Salt, 1/4 tsp Garlic Salt, 1/8 tsp Pepper, 1/2 tsp Mrs. Dash (Or any salt free seasoning of your choice)

unnamed-321123Directions:

1) Put ground chicken and ground beef in a big bowl. Puree 1 Onion in the food processor (or shred it using a shredder) and add to the bowl of ground meat. Add the spices and mix thoroughly.

unnamed-354

2) Set up an empanada making station. I set up a big sheet of foil on the counter with the tortillas, the bowl of meat filling, and a small cup with water and a brush (to stick the tortillas together).

unnamed-334133

3) Lay each tortilla out and fill with meat mixture, one by one. I add about 2 TBS of meat filling to each tortilla. Brush the outline circle of the tortilla with water using the brush. Stick both sides of the tortilla together and seal tightly by pressing on ends with a fork. This also makes a nice rigid design. Set the done emanada’s aside. Set a pan with enough olive oil to cover the bottom of the pan, on Medium heat (I did 5.5) and let the oil heat up.

 

4) Once oil heats up and starts fizzing a bit, add 2 empanada’s at a time to the pan. Fry on each side until golden (about 3 Minutes per side). Have a tray lined with paper towels or napkins to put the fried empanada’s on so the extra oil would drain off.

unnamed-422

Serve hot. To reheat place in the oven for 10 minutes on 300 to 350 Degrees until hot and crispy!

20170216_210344

 

How To Cook Lobster Tails

unnamed-38947This is a simple step by step recipe for how to cook lobster tails. Besides crab legs, this is my favorite thing to eat! I was very nervous cooking them myself the first time because I thought it must be some long and complicated process, however lobster tails are by far the easiest things to cook and so quick. I came up with this recipe myself, and the lobster tails turn out perfect every time! I like to pair these with cilantro garlic green beans and simple mashed potatoes (you can find both of these recipes on my blog). My husband and I cooked this meal together for a Valentine’s Day date at home! We had a wonderful evening cooking together, enjoying the meal and good conversation, a bottle of our favorite wine, and ending the night by cuddling and relaxing on the couch watching a romantic comedy. We had a great Valentine’s Day date for sure!!!

unnamed-3454

Lobster Tails {I made 10 (4.5 oz) Lobster Tails to serve 2 ppl, 5 each}

Ingredients: 

  • Lobster Tails
  • 1/2 pot Water
  • Spices: 1 tsp Steak Seasoning, 1 tsp Mrs.Dash (or other salt free seasoning), 1 tsp Salt, 1/8 tsp Black Pepper, 1/2 tsp Garlic Salt, 1/2 tsp Montreal Chicken Seasoning, 1/4 tsp Dry Basil Leaves, 1 tsp Dry Parsley Flakes
  • 2 Bay Leaves
  • 1 1/2 Stick Butter (to melt and use for dip)
  • 1/2 Lemon cut into wedges (to squeeze into butter dip)

unnamed-3546Directions:

1) Wash the lobster tails thoroughly under cold running water and set aside. Measure out the spices and set aside in small container. Lobster tails cook fast so first prepare the other food. We did mashed potatoes and cilantro garlic green beans (found on my blog) and when this was almost done cooking I started lobster tails.

2) Set a large pot, filled half way with water on High and bring to a rolling boil. When it comes to a boil, add the spices and bay leaves and let it boil for 5 minutes. Set a small pot with the stick of butter on a different burner to melt the butter completely, on medium heat, then turn off and leave on hot burner.

unnamed-32

3) Lower the heat to Med.-High ( 7.5 ) Throw in the lobster tails and cook them for 7-8 minutes. They will turn red the instant they are in the hot boiling water. When they are done cooking, put the lobster tails in a strainer, and drain out all the water.

unnamed-3121

4) Serve hot in a big container or bowl with hot melted butter in small containers, and lemon wedges. Squeeze the lemon wedge into the butter, this is a great dip for the lobster tails! Enjoy!!!

unnamed-315

unnamed-32123

Look at this deliciousness!!! Mmmm Yum!!!

 

Slow Cooked BBQ Beef Brisket

 

IMG_0100

Beef brisket smothered in a tangy BBQ marinade sauce and baked to fall apart, juicy, tender perfection. Easy recipe that requires minimum work. A great make ahead dish for dinner guests. I like to pair this brisket with mashed potatoes or mac & cheese. Leftover brisket makes perfect brisket sandwiches!

Slow Cooked BBQ Beef Brisket

sofiyababinov
Beef brisket smothered in a tangy BBQ marinade sauce and baked to fall apart, juicy, tender perfection. Easy recipe that requires minimum work. A great make ahead dish for dinner guests. I like to pair this brisket with mashed potatoes or mac & cheese. Leftover brisket makes perfect brisket sandwiches!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Marinating Time 8 hours
Total Time 4 hours 10 minutes
Course Main Course
Cuisine American
Servings 10 People

Ingredients
  

  • 5 LB Beef Brisket
  • 4 TBS Mayonnaise
  • 7-9 TBS Barbecue Sauce 3 TBS for marinade, 4-6 TBS to top brisket
  • 1 tsp Salt
  • 1 tsp Seasoning Salt can substitute with regular salt
  • 1 tsp Steak Seasoning
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tsp Mrs.Dash or any salt-free seasoning

Instructions
 

  • Wash the beef brisket thoroughly under cold running water. Pat dry with a paper towel all over and transfer the brisket to a big bowl. Mix mayonnaise and BBQ sauce in a small container and smother it all over the brisket. Mix all the spices together in a small container and rub into the entire beef brisket.
  • Close the bowl with a lid or foil and let it stand in room temperature for 1 hour then transfer to fridge and let it marinate overnight or for at least 8 hours. I sometimes let it marinate 2 nights, as the extra marinating time gives it more flavor and produces a more tender meat.
  • When ready to bake, transfer the beef brisket to a baking dish. I like to use a glass baking dish. Bake on 350 Degrees for 3 hours, covered with foil.
  • After 3 hours, take the brisket out of the oven. Smother another 3 to 4 TBS of BBQ Sauce on top of the brisket, spreading evenly. Stick brisket back in the oven on 350 degrees for 1 more hour, uncovered, until the BBQ on the beef brisket crisps up a little bit.
Keyword beef, brisket, easy, meat, slow cook

The Best Home Made Mac & Cheese

unnamed-3321This is hands down, the best home made Mac & Cheese that I have ever tried. I came up with this recipe in an attempt to make yummy home made Mac & Cheese because it’s currently my 5 year old’s favorite food and I didn’t want to keep making it from the box. I made some last week when our friends were over for dinner and it was a big hit! I have never seen anyone eat as much Mac & Cheese as my friend’s husband did! That is the best compliment a chef can get, when all the food gets devoured! They said it was the cheesiest and best Mac & Cheese they have ever eaten. Not oily, and extra cheesy. I wasn’t shy with the cheese that’s for sure and that is the secret behind this recipe, 2 blocks of a good sharp cheddar cheese, 1 small (4 oz) block Velveta cheese (optional) and a good brand of macaroni. This dish will be a big hit for sure and it’s so easy to make. I hope you love it, just as much as my family and friends do! I am posting now in time for Christmas, as it has been requested. I know this will definitely be a dish I have on all my Holiday tables from now on.

The Best Home Made Mac & Cheese {1 Big casserole dish, 4-8 servings}

Ingredients:

  • 1 Box of “Elbows” macaroni
  • 2 (8 oz) Blocks of Sharp Cheddar Cheese (Grated in separate bowls)
  • 1 block (4 oz) Velveta Cheese (Optional, I use it when I have some)
  • 1 Cup Milk
  • 1 Stick (8 TBS) Butter, Unsalted
  • 4 TBS Flour
  • Salt to taste

unnamed-21

Directions:

1) Cook the Elbows macaroni according to the package instructions. Make sure to add salt to the boiling water.

2) When Macaroni cooks through, drain out the water from pot, and add 4 TBS of butter to the macaroni. Mix well and set aside.

unnamed-212

3) In a small saucepan, melt 4 TBS (1/2 stick) of butter on Medium heat (I did 6). Slowly add in 4 TBS of flour, and whisk together with the butter to make a thick sauce. When the flour is well incorporated into the butter and the thick sauce starts bubbling, add 1 Cup of milk.

4) When the Milk heats up, almost boiling but not yet, add 1 shredded block of sharp cheddar cheese a little bit at a time. Whisking to make a cheesy sauce consistency. If you are using Velveta cheese, add it to the pot of cheddar cheese now and incorporate into the cheesy mixture. Turn heat off. Mix the cheese sauce with a spoon.

unnamed-3432

5) Transfer the cooked macaroni into a casserole dish. Pour the cheese sauce all over the macaroni and gently mix. Sprinkle 1/2 block of shredded sharp cheddar cheese on top of the macaroni. Cover with foil. Bake on 350 Degrees for 15 minutes, right before serving. Optionally, you can transfer mac and cheese to a crock pot, mix, and keep on warm until ready to serve (and sprinkle more cheese on top when done).

6) Take Mac & Cheese out of the oven, remove foil, sprinkle the other 1/2 block of shredded sharp cheddar cheese all over top of macaroni and stick back in the oven (or add to crock pot) for a few mins to melt all over the top. Enjoy!

unnamed-3321

Yum! Look at that cheesy goodness!!!

unnamed

Crockpot Sweet & Sour Meatballs

dscn4419

 

Tangy Sweet & Sour Meatballs will be a hit at your next party or event! Easy to make, easy to serve and oh so delicious! I got the recipe from my friend, Kendra, who made them for a church potluck event and I think I ate the whole crockpot she brought lol. All you’ll need is a good brand of frozen meatballs (I’m partial to Costco’s Kirkland Signature Italian Beef Meatballs brand, they’re just my favorite), 3 simple ingredients for the sauce, and a crockpot to do all the work for you. Don’t forget to plan ahead and set aside 4 hours for cook time in the crockpot. Alright, let me introduce you to your new favorite party appetizer!

Crockpot Sweet & Sour Meatballs

sofiyababinov
Tangy Sweet & Sour Meatballs will be a hit at your next party or event! Easy to make, easy to serve and oh so delicious! All you'll need is a good brand of frozen meatballs (I'm partial to Costco's Kirkland Signature Italian Beef Meatballs brand, they're just my favorite), 3 simple ingredients for the sauce, and a crockpot to do all the work for you. Don't forget to plan ahead and set aside 4 hours for cook time in the crockpot. Alright, let me introduce you to your new favorite party appetizer!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Appetizer
Cuisine American
Servings 5 LB Meatballs (About 125 total meatballs)

Equipment

  • Crockpot

Ingredients
  

  • 1 5 LB Bag Frozen Italian Style Meatballs Costco's Kirkland Signature is my favorite brand
  • 1 14 oz. Bottle Ketchup
  • 1 17 oz. Jar Grape Jelly
  • 1/2 12 oz. Bottle Heinz Chili Sauce

Instructions
 

  • Set your crockpot on the Low setting. Throw in the frozen (or defrosted) meatballs.
  • In a big bowl, measure out and mix together the ketchup, grape jelly, and chili sauce.
  • Mix the sauces very well, pour into the crockpot over the meatballs and mix.
  • Cover the crockpot with lid and cook on LOW setting for 4 hours. Mix a few times, if possible. Serve hot in crockpot and keep on AUTO or LOW setting to keep meatballs warm.

Notes

Serve meatballs hot in crockpot and keep on AUTO or Low setting to keep meatballs warm. Enjoy!
Keyword appetizers, crockpot, easy, main course, side dish

Vegetable Ukrainian Borsht Soup

unnamed-1Borscht is a popular Ukrainian soup that I grew up eating. It seems that every family has adapted their own favorite recipes of this soup. I have the classic Borscht soup (with meat) recipe posted earlier but this vegetable version is a new recipe I got from my friend Lidiya. This is our new favorite recipe for this soup just because it’s so much lighter tasting with no meat and the veggies are finely chopped not shredded so they provide so much more flavor! I made a pig pot of this soup to last us a few days and it was so delicious and perfect healthy comfort food for this cold weather. Feel free to adapt this recipe to your preferences and add or omit anything you like. I enjoy hearing your feedback and ideas!

Vegetarian Ukrainian Borscht Soup {Yields big pot serves 12-14}:

Ingredients: 

  • 3-4 Beets
  • 4 Potatoes
  • 1 Red Bell Pepper
  • 2-3 Carrots
  • 1 Onion
  • 1/2 Head of Cabbage
  • 2 Bay Leaves
  • 3 Garlic Cloves
  • Dill 1/2 bunch
  • 1 teaspoon Mrs.Dash Seasoning
  • Salt/Pepper to taste
  • 2 teaspoons Dry Parsley
  • 2 Tablespoons Lemon Juice
  • 5 Tablespoons Ketchup
  • 2 Tablespoons Oil (For Saute)
  • 11 Cups Water
  • 6 cups Chicken Broth or Beef Broth (Reduced Sodium) or 2 TBS Better then Bullion paste (Chicken or Beef paste. I use both but preffer Beef paste) with 6 additional Cups water *That’s what I used
  • Sour Cream (to top each individual bowl) *Optional but recommended
  • Bread, especially Rye bread *Optional but recommended

dscn4344Directions:

1) Do all the prep work first. Peel and cut the carrots thin. Peel and cut the beets into thin matchstick size. Cut the bell pepper into thin matchstick size. Finely dice the onion. Cut the cabbage into thin strips. Peel and cut the potatoes into cubes. Set all cut veggies aside. I put everything in one plate/container except the potatoes ( I set those aside in a bowl of water until ready to drain and use).

2) Boil the water in a big pot on High heat, and add the bullion paste (or broth). Then add the diced potatoes, turn heat down to Medium (5) and cook 15 to 20 minutes until potatoes are tender. *Meanwhile start step 3.

3) In a large frying pan, heat 2 TBS oil. Add all the cut veggies except the cabbage. The carrots, onion, beets, red bell pepper. Mix and cook on Med-High heat (8) mixing, until veggies are cooked through and soft. Then add 5 TBS of ketchup. Mix and let it simmer for a few minutes.

4) Add the cooked veggies to the pot of soup. Mix well. Add the cut cabbage. Add 2 bay leaves, lemon juice, dry parsley, Mrs.Dash Spice, 1 teaspoon salt, sprinkle pepper. In 5 minutes add the finely chopped dill and garlic through garlic press. Turn heat off and cover the soup, for about 10 minutes and let the flavors blend. Enjoy!

Borscht is great with a dollop of sour cream and that’s how most Ukrainians eat it… Oh and a side of Rye bread! Another interesting thing about Borscht is it tastes better on the 2nd or even 3rd day because all the flavors blend together well! For leftover Borscht, I just heat up as much as needed in a small pot on medium heat.

dscn4377unnamed-1

Wonton Soup

dscn4271-2This is the best Wonton soup that my hubby and I have ever tried. I have literally been making this for dinner 3 nights in a row now. It is so tasty I could probably eat it every single day lol. It took me a lot of experimenting and finally, through trial and error I came up with this wonderful recipe. Surprisingly, this Wonton soup is very easy and quick to make. Perfect for busy weekday evenings and great to make ahead as you can make and freeze the wonton’s and make the broth any time you are ready to cook the soup. This is the perfect comfort food for such cold evenings as now, delicious and nutritious! The best part is you can find all these ingredients at any grocery store, so no need to go to international or Asian stores. I am excited to share this recipe with you all!

Wonton Soup {Makes 2 servings}:

Ingredients:

For the soup

  • 2 3/4 Cups Water
  • 2 3/4 Cups Chicken Stock OR Water with 3 teaspoons of Better Then Bullion Chicken Flavored broth paste (That’s what I always use).
  • 2 Green Onions, Cut in halves
  • 3 Garlic Cloves, Cut thin
  • 2 to 3 inches Fresh Ginger, Peeled and Cut into thin slices
  • 1 teaspoon Soy Sauce
  • Green Onion & Cilantro (For Garnish)

For Wontons

  • .50 LB Ground Turkey
  • 2 teaspoons Cornstarch
  • 2 teaspoons Sherry Cooking Wine
  • 2 teaspoons Soy Sauce
  • 1/2 teaspoon Sesame Oil
  • 2 Green Onions, Finely Chopped
  • 1 Garlic Clove, Pressed
  • Wonton Wrappers. I use the Nasoya Brand, (Makes 25 Wontons) for 2 servings but there is enough to make the soup twice (About 50 Won Ton Wrappers) in the pack. I bought the Wonton wrappers in the fridge at our local grocery store by the veggies/salad.
  • Salt/Pepper to taste

dscn4284Directions:

1) Start making the broth first. Make the Better then bullion chicken broth in a pot. You do that by boiling 2 3/4 Cups water and adding the 3 teaspoons of Better Then Bullion Chicken base paste. Turn burner off. Then add the other 2 3/4 Cups water, green onions, ginger, garlic, Soy Sauce and set on High heat until it comes to a boil. When it comes to a boil, close the pot with a lid and cook on Low setting for 15 minutes, then turn off. Let it stand so flavors can blend. *Mean while start working on Wontons.

dscn4225-2

2) To make wontons, first mix together all the wonton meat filling ingredients.

dscn4232

3) Set up a wonton making station. I use a sheet of foil. Put all the wonton dough sheets on the sheet of foil. Have a small cup with water. And a brush (optional) to wet edges of wonton sheet with water. This will make cleaning a much faster process afterwards!

dscn4235

4) How to make wontons: Put 1 teaspoon meat filling onto wonton dough sheet. Wet the edges with water using the brush (or your finger). Fold the sheet into a triangle. Wet the ends with a dab of water using your finger and stick both ends together, sealing tighly. Set wontons aside, I use a paper plate for easy cleaning.

dscn4237dscn4239dscn4241dscn4244

dscn4246

5) Open the pot with the broth. Take out the green onion, ginger, and garlic using a slotted spoon and discard. Bring the broth to a boil on High heat. When it comes to a boil, throw in the wontons one by one carefully, then gently mix so they don’t stick. Turn heat down to 7 and cook for 10 minutes.

dscn4259

Garnish each bowl of soup individually with finely cut cilantro and green onion. Now the Wonton soup is ready to eat!

dscn4271-2

dscn4280-2

Mini Baked Appetizer Sandwiches

dscn4126These mini baked appetizer sandwiches are loaded with cheese, and ham. These are quick and easy to make and one of the yummiest appetizers ever! I got the recipe from my friend Irina, when we were over their house for dinner and she made these. I couldn’t get enough! Of course I had to get the recipe to share with you guys! I wanted to post this recipe right on time before the Holidays, as we all need great appetizer recipes for entertaining. Enjoy!

Mini Baked Appetizer Sandwiches (Yields enough for a big party) :

Ingredients:

  • 1 long French Baguette
  • 1 Tomato
  • 1 Block Mozzarella Cheese (Grated)
  • Green Onion
  • Ketchup
  • Mayonnaise
  • Virginia Baked Ham ( .50 LB, cut into one thick slice)

dscn4101 dscn4106Directions:

1) Do the prep work first. Cut the tomato into little dice. Cut the Ham into little cubes. Shred the block of Mozzarella cheese. Finely chop 4 green onions (mostly green part). Using a butter knife, smear a little bit of Mayonnaise onto each piece of baguette bread.

2) Put everything on the baguette slices in this order; Ham, tomatoes, green onions, then squirt 2 small drops of ketchup on the baguette slices and cover with cheese on top.

dscn4117 dscn4122

3) Bake in the oven for 15 to 20 minutes, until golden to your desire! Best when served hot.

dscn4126

dscn4128

 

Beef Puff Pastry Pockets Appetizer

dscn4205

I posted a recipe similar to this one a few months ago. This is the easy version and the smaller, appetizer/snack size version of that same recipe. This is great as a main meal or an appetizer. This is a perfect recipe especially with the Holidays coming up in a few weeks. I will definitely be making some for Holiday parties and get together’s. These delicious little beef puff pastry pockets taste just like the frozen puff pastry Hors d’oeuvre appetizers that you would buy at grocery stores like Costco, BJ’s, or Sam’s Club that have a variety of different fillings inside, but of course these home made ones taste so much more superior and fresh and you can stuff them with any filling of your choice. I also like these with a mashed potato and mushroom filling, or a spinach and feta cheese filling, so you can get creative with these and make any filling of your choice.

Beef Puff Pastry Pockets {Yields 24}

Ingredients:

  • 1 LB Ground Beef
  • 1 Large Onion
  • 2 packs (4 sheets) Puff Pasty sheets (Thawed out)
  • Mrs.Dash Seasoning (to taste)
  • Salt/Pepper (to taste)

dscn4184

Directions:

1) Cut the puff pastry sheets into 6 squares each sheet. Grate the onion on the grater. Mix the ground beef with spices and grated onion in a big bowl and set aside.

dscn4188    dscn4193

2) Put a heaping spoonful of meat mixture onto each puff pastry square. Fold each puff pastry square up and tightly press to seal the sides. Using a fork, press down on the sides of each puff pastry pocket to make sure it is well sealed and looks neat.

dscn4194    dscn4195

3) Bake at 350 Degrees for about 1 hour, until puff pastry pockets are golden and done.

dscn4200    dscn4204

4) Serve immediately! Best when hot. Leftovers can be put in the refrigerator and warmed up in the oven when ready to eat.

dscn4205

Chicken Broccoli Alfredo Pasta

img_0076

This Chicken Alfredo Pasta is a new favorite in our house. It takes very little prep work and bakes in the oven for about 20-30 minutes. I got the idea for this recipe from my friend Natasha. Shout out to Natasha Babinov for this amazing recipe! She made this dish for dinner once when we came over, and I knew I had to get the recipe because it was one of the most delicious things I have ever eaten. Tasted like a restaurant dish! If you are looking for the easiest recipe, this is probably it right here. It’s also very versatile so you can add or remove anything you’d like to it and if you are looking for a healthier option you can go with gluten free pasta. I would love to hear your suggestions and ideas. Enjoy!

Chicken Broccoli Alfredo Pasta {Serves 8-10}

Ingredients:

  • 1.5 LB Rotini Pasta (Or Pasta of your choice)
  • 2-2.5 LB Chicken Breast (Boneless, Skinless, I use organic)
  • 1 Package of Cooked, Frozen Broccoli (1 LB)
  • 1 Can Alfredo Sauce (29 oz. or 2 cans of 15 oz.)
  • Salt/Pepper
  • Montreal Chicken Seasoning
  • 1-2 Tablespoons Olive Oil (For Frying Chicken Breast)
  • 6 Tablespoons Butter (Unsalted)
  • Grated Parmesan Cheese (1/2-3/4 Cup)

DSCN4090

Directions:

1) Wash the chicken breasts and chop them up into small cubes. Season the chicken with salt, pepper and seasonings of choice. I used McCormick Montreal chicken seasoning. Set a pan on Med-High heat with Olive Oil. I did 7.5 then when it cooked through turned it up to 8.5 to get a nice golden brown. Meanwhile take the frozen broccoli out of freezer, and boil a pot of water for the pasta. Cook pasta according to package instructions

.DSCN4098      DSCN4108 (2)

2) Preheat the oven to 350 degrees. When chicken is done cooking, set it aside. When pasta is done cooking, drain water from it and add the butter to it. Take a big glass baking tray and put the pasta and chicken in. Cut the broccoli florets into small pieces and add into the tray. Pour the Alfredo sauce all over the pasta into the glass baking dish and mix very well to incorporate everything.

DSCN4116

3) Bake on 350 for 20-30 minutes. In the very end add the shredded Parmesan cheese.

This dish reheats well in a pan on Med-Low heat setting. It also freezes well, so sometimes I make a big batch for our little family and freeze portions in small containers. When ready to eat, put in fridge over night and heat up on skillet or just heat up on skillet and eat if no time to take out of the freezer. Dinner for days!!!

DSCN4141 (2)