What's Cookin' Wednesday!

Roasted Tomato Basil Marinara

Warning: This is delicious, clean, and easy. So, I was reading up on some clean eating. The basis of it is that you don't eat any processed food. That basically means cutting out anything canned, jarred, or bagged. Now, there are exceptions, such as canned vegetables and beans. Just look at the label. If you don't know what something is, it's probably not clean. Now, I make a pretty good marinara with canned crushed tomatoes, but why not kick it up a notch on the health front, right? So, this recipe requires minimal work. And if you've read any of my other recipes, you know I'm all about that. On the week nights, at least. 

Ingredients:

7 cloves garlic, peeled

9 large tomatoes, halved

Handful of basil (I used about 10 leaves)

Salt and pepper

Olive oil

Cooked pasta of choice

(I used whole wheat spaghetti noodles)

How To:

Preheat the oven to 400F. Go about cutting your tomatoes, cutting the basil off the stems, and peeling the garlic. Line a baking sheet with foil and spread the tomatoes out. Lightly drizzle with olive oil, and crack a bit of salt and pepper over the tomatoes. Now spread out the garlic and basil with the tomatoes. Pop this in the oven for about an hour, or until the tomatoes begin to brown. It'll smell marvelous. Once they've roasted, take them out and let them cool a bit. Place all the ingredients in a food processor and pulse. Add a bit more salt and pepper, if you please. 

Pile this on top of your cooked pasta, and savor the healthy deliciousness. I will actually take this over the jarred sauce any day. I probably won't make marinara any other way, now. It was just so tasty and fresh.

Have you guys tried eating clean? What's your favorite recipe?

What's Cookin' Wednesday!

Stir Fry!

Good evening! I hope everyone's week is going well! Mine is going surprisingly fast, and I'm a-ok with that. But it's mid-week and, while I'm here blogging away, boyfriend is making dinner. I don't know about all of you, but once it hits Wednesday, dinner better be easy. I am in no mood to stand in the kitchen for a good hour or so. If you share my feels, save this recipe for a day you feel like putting a little effort in, and chopping veggies for a good amount of time. If you're looking for something easy, check out this easy tomato basil soup.

However, this is delicious and healthy and packed full of veggies and protein. I'm all about trying new meat substitutes. So, when I found Trader Joe's "Chicken-Less Strips" I was really excited. Tossed these babies in with all the veggies and fooled two meat eaters. Take that!

Ingredients:

3 T olive oil

1/2 a bunch of broccoli, cut into florets

1 stalk celery, chopped

1/2 cup carrots, chopped

1/2 orange pepper, sliced

1/2 red pepper, sliced

2 cloves garlic, minced

2 green onions, sliced thinly

1 can water chestnuts

1/4 cup cashews

1 package Trader Joe's Chicken-Less Strips (or chicken)

2 cups quinoa, cooked

Sauce

2 T soy sauce or tamari

3 T teriyaki

1 t. rice vinegar

1 1/2 t. brown sugar

How To:

In a large skillet, or wok, heat the olive oil over medium heat. Sauté the garlic and whites of the green onions until fragrant. Toss in the package of Trader Joe's Chicken-Less Strips, and sauté with the onions and garlic for a couple minutes. Add in the carrots and celery, and sauté for another 5-7 minutes. Add in the peppers and broccoli, sauté for about 3 minutes, then cover the pan. Allow this to sit for about 10 minutes. Add in any extra olive oil as needed while sautéing. While you're letting that sit, combine all the ingredients for the sauce in a bowl. I alway recommend tasting sauces as you go. Keep in mind that although the sauce is a bit salty, when it's combined with the other ingredients, it won't taste as salty. Add the water chestnuts, cashews, and sauce to your veggies. Stir to combine well, and allow the mixture to heat through. This also let's the flavors combine. I typically let mine sit for around 10-15 more minutes. Usually, I'm finishing up the quinoa. Put the quinoa in your serving bowls and top with a generous amount of stir fry! 

I'd just like to inform you all that this tasted just like Chinese take-out for me, and it was so good. You know when your Chinese is almost better the next day? Yep, just like that.

What's your favorite healthy take-out!? I'd love to know in the comments below! (:

What's Cookin' Wednesday

Quinoa Taco Bowls

As discussed (several times), I'm a Mexican food junkie. So naturally, I'm a Chipotle fan. However, they're typically super busy, and it isn't as healthy as I wish it would be. They definitely have guac going for them, though. But, why pay $8/bowl when you can make it at home for much less and make it healthier? Plus, you can add in some toppings that maybe they don't have. Black olives. I mean, come on. Black olives are a necessity.

Ingredients:

Roasted Red Pepper & Basil Quinoa

1 can diced tomatoes and green chiles

1 can corn

1 can black beans

1 Tbsp. Cumin

1/8 tsp. Cayenne pepper

2 tsp. Chili Powder

2 tsp. Fajita Seasoning

1 tsp. Paprika

(The fajita seasoning and paprika I got at Penzey's. You can totally omit the fajita seasoning and add in more of the others, or omit completely.)

Toppings:

Romaine lettuce

Mexican-style cheese

Plain Greek yogurt

Black olives

Any other toppings of choice

Here's the quinoa I used. It's amazing, and it added the best flavor to the bowl.

How To:

Cook the quinoa according to the instructions. If you can't find that kind, you can always use normal quinoa! In a small pan, dump the corn and diced tomatoes and green chiles in, and stir to combine well. This makes a super simple corn salsa. I don't add anything to this, I just let it heat up. In another pan, combine black beans and spices. I didn't drain my black beans. Let these sit and heat all the way through, about 10-15 minutes. Now, in your serving bowls, put about 1/2 cup of quinoa in the bottom of the bowl. Top this with the bean mixture, then the corn salsa. Then top it with lettuce, yogurt, black olives, cheese, and whatever else you desire! If you're a meat eater, it would be so easy to add in some seasoned chicken or beef.
Easy peasy and healthy!! (:

What're you going to top your burrito bowl with!? 

What's Cookin' Wednesday

Roasted Beer & Lime Cauliflower Tacos w/ Cilantro Coleslaw

Isn't that a mouthful? I got this recipe out of one of my recent Women's Health magazines. Holy yum. It has this spicy, yummy, smokey taste. Along with the vinegar from the coleslaw. So good.

Ingredients:

Cauliflower

3/4 cup beer

1/4 cup vegetable broth

1 Tbsp. lime juice

1 1/2 tsp. soy sauce or tamari

1 1/2 Tbsp. hot sauce

1-2 cloves garlic, sliced

1 head cauliflower, chopped

1 1/2 tsp. chili powder

1 tsp. smoked paprika

1/4 tsp. ground cumin

1/4 tsp. garlic powder

Pinch of salt

1 Tbsp. olive oil

Corn tortillas

Coleslaw

2 Tbsp. lime juice

2 Tbsp. seasoned rice vinegar

1 tsp. olive oil

1/8 tsp. salt

1/2 head green cabbage, thinly sliced

1 small carrot, cut into matchsticks

1/3 cup chopped cilantro

How To:

Preheat the oven to 400. In a medium saucepan, combine the beer, vegetable broth, lime juice, soy sauce or tamari, hot sauce, and garlic. Bring this to a light simmer and toss in the cauliflower. Mix this around, and let it soak up the flavors for about 5 minutes. Dump this mixture in a collander, and transfer the cauliflower to a greased baking sheet. In a large bowl, combine the seasonings, olive oil, and cauliflower, making sure to coat the cauliflower well. Pop the cauliflower in the oven for 25-30 minutes.

While that's going, make the coleslaw. I made mine in the same large bowl that I coated the cauliflower in for flavor cohesion. Yeah, real fancy. To do this, just combine all the ingredients listed under coleslaw, mixing well to coat everything! I tossed my corn tortilla shells in the oven for a bit to get a little cripiness. Once everything is done, toss some coleslaw in a shell with some cauliflower. Top with avocado, salsa, or whatever your favorite toppings are!

 

 

Who else has a magazine subscription with recipes!? What's your favorite you've tried?

What's Cookin' Wednesday

 Smokey Cauliflower, Chickpea, & Dumpling Soup

As stated, the boyfriend and I love soups. Love, love, love. I'm always looking for new, interesting soups. The smokiness of this one definitely drew me towards it. I've recently acquired an abnormal amount of paprika, and I've never used that before. So, I've been trying a ton of recipes with paprika. This soup was just so smokey and warm that it was perfect for a fall night. It has veggies and proteins and carbs. It's perfect and hearty.
We're actually eating this again tonight, since I froze half of it. I'm quite excited about it.

Ingredients:

Soup

1 medium head of cauliflower, cut into florets

1 can chick peas

6 Tbsp. olive oil

1 medium onion, diced

5 large cloves of garlic, minced

2 bay leaves

1 tsp. smoked paprika

1 tsp. sweet paprika

1/4 tsp. hot curry powder

6 cups vegetable broth

1 (6 oz.) can tomato paste

1 tsp. soy sauce or tamari

Salt & pepper to taste

Dumplings

1 1/2 c. flour (I used whole wheat)

1/2 tsp baking powder

3 scallions, green and white parts, sliced thinly

1/2 - 3/4 c. water

How To:

Preheat the oven to 400. Toss the cauliflower florets in 3 tablespoons of oil and some salt. Spread the florets out evenly across a baking sheet. Bake for 25 minutes. While those are baking, heat the remaining oil in a large stock pan. Add in the onion and garlic and saute until translucent. Once translucent, add in the bay leaves, spices, broth, paste, and soy sauce/tamari. Stir to combine the ingredients well! Turn the heat up and bring it to a simmer, then reduce the heat. Let the soup simmer for about 10 minutes. After ten minutes, add the cauliflower and chickpeas.

While that is simmering, begin your dumplings. In a medium bowl, combine the flour, baking powder, and scallions. Slowly add in the water, until you get a thick, sticky dough. Drop tablespoon-sized globs into the soup and continue to simmer. Make sure the dumplings are completely submerged in the soup. After about 15-20 minutes, check a dumpling with a toothpick. You want the toothpick to come up clean.

Let the soup cool for about 5 minutes, then laddle into bowls and marvel in the smokey goodness.

This was probably one of the most wonderful soups I've ever made. It was smokey and hearty and just warm. It may be absolutely perfect for fall. Plus, it just looks pretty.

This recipe makes a ton, but you can freeze it! Freeze half of it and save it for a lazy, cold day!



I'd love to hear what your favorite soup is! Let me know in the comments below!

What's Cookin' Wednesday!

Tater Tot Casserole

Alright guys. It's been over a week, but I'm slowly getting better! I've been a super slacker blogging, but I was more worried about getting healthy again! Sorry! (:

It's come to my attention that many people have no idea what tater tot casserole is. This is heartbreaking to me. It's something my mom used to make quite a bit, and I love it. It also only requires 3 main ingredients. You can't beat that... While I was sick, boyfriend was the one cooking and taking care of me. It was a wonderful change. (; Even though I was sick. So, this was a super easy recipe that I could give him directions to make while I died on the couch. I still got up to take the pictures, but he did all the grunt work. While he was making it, he said it smelled like beef stroganoff. If that tickles your fancy, then go for it!

Ingredients:

1 bag Morningstar crumbles

(or 1 lb ground beef)

1 can cream of mushroom

1 tsp oregano

2 tsp garlic salt

Pepper to taste

1 c. shredded cheese (I used colby jack)

Bag o' tots

That's more ingredients, but you can leave out the spices and cheese. My mom used to... I just wanted to add some stuff.

How To:

Preheat oven to 400. In a large pan, start heating up the crumbles. If you're using ground beef, brown completely and drain. Add in the cream of mushroom and spices. Stir this until combined well. Spread evenly over a greased pan. I believe mine was an 8x11 pan. It's an odd size. On top of the meat mixture, sprinkle half of the cheese. Line the tots up on the cheese, and sprinkle with remaining cheese. Cook according to tot package. I think mine said 20-25 minutes.

Serve immediately!

This is just an old recipe that my mom used to make for me. Tommy had never heard of it, and I was just so confused. Then I realized that not many people had heard of it... O.O

Have you had tater tot casserole? What's a family recipe you love? (:

What's Cookin' Wednesday

Tomato Basil Soup

Somehow, overnight, my body decided to be sick. I literally could not tell you the last time I was sick. So, of course, I act like I'm dying. Because I don't get sick, and boyfriend will now bend to my will. (; That's a joke... kinda. This wasn't my planned post, but I had forced myself to the gym and just wanted a shower and to lay down. Anything that needed me to be involved was just not happening. And what does anyone crave when they're sick? Soup!

Either way, winter is coming (someone please get that). I may try to live off of soup throughout the fall and winter! It's just so warm and cozy...

Ingredients:

2 Tbsp. olive oil

3 cloves of garlic, minced

1 bay leaf

1/8 tsp. crushed red pepper (optional)

4 Roma tomatoes

1 can (28 oz) crushed tomatoes

3/4 c. half & half or heavy cream

1 Tbsp. brown sugar

3/4 c. veggie broth

1 oz. fresh basil (mine was packaged)

2 Tbsp. Italian seasoning

Salt & pepper to taste

How to:

Heat the oil in a large stock pot. Sauté the garlic, bay leaf, and crushed red pepper until the garlic is slightly browned. While that's going, toss your Roma tomatoes and basil in a blender and pulse. Ours was a little chunky. If you don't like that, blend away! Once the garlic has browned, dump the tomato/basil mixture in. Also dump in the can of crushed tomatoes. Bring that to a low boil, and add in the cream and brown sugar. I was about to omit this because I though it was weird, but don't. I promise. Mix all this together and let simmer for about 8-10 minutes. You could totally stick an immersion blender in now, if you have one and you want it creamy. I don't have one. *hint hint mom!* Add in the broth, salt & pepper, and seasoning. Continue to heat for another 3-5 minutes, until warm throughout.

Serve hot and steamy with some grilled cheese on the side!

I totally suggest tasting it throughout the process! I used a couple of recipes and kinda just made my own. When I walked away, boyfriend added in the Italian seasoning, and it was just right. He also made the grilled cheese while I whined about being sick. (: I have to give him that! If you're wondering, we use an Italian seasoning from Penzey's! That place is like a tiny spice heaven.

What is your favorite soup to make when you're sick? (:

What's Cookin' Wednesday

Taco Pizzadillas

Sometimes, ideas start like this:

Tori: What do you want for dinner this week?

Boyfriend: Pizzadillas sound good!

Tori: Oh my god, I want taco pizza. OOOH! What about taco pizzadillas!?

In case you don't know, a pizzadilla is a quesadilla stuffed with pizza stuff. Ours are typically green peppers, black olives, and red onions with pizza cheese. Then you dip it in pizza sauce! We love that hear. He loves pizza, and I like to make it healthier! So why not switch it up!? This is definitely a meal that vegetarians and carnivores can enjoy, alike! You can substitute the crumbles for ground beef, if you aren't a fan! (: Either way, it's freaking delicious, and we loved it.

Ingredients:

8 tortilla shells (I used whole wheat)

Butter to grease tortillas

1 can refried beans

1/2 lb. Morningstar crumbles

3/8 c. water

1/2 taco seasoning packet

1 small can sliced black olives

1 1/2 c. Mexican cheese

1/2 c. salsa

Shredded lettuce

How to:

In a small pan, start "browning" the crumbles. Once this is heated through, add the 3/8 cup of water and the taco seasoning. Let this heat for a bit to absorb the flavors and thicken. Set this aside. Butter one side of all of the tortillas. Place one in a large skillet and slather on as much refried beans as your little heart desires. Top that with some of the crumbles. I used about 1/4 cup, spread evenly. Then, add the sliced black olives and Mexican cheese. I'm not giving you any measurements, because I believe in you. Also, you and I have different taste buds. Alright, now top that with another tortilla, butter side up. Turn the heat on! Approximately a medium heat. Cook until golden brown, then flip. Cook that side until golden brown, too. Place it onto a plate and top with salsa and shredded lettuce!!

If you asked boyfriend, he would tell you that every meal I make starts with garlic. It's probably really close to the truth. Garlic is my absolute favorite, but one thing I hate about using garlic is having to peel it to press it. Although I love the smell of garlic, it's not cute when that's what my hands smell like every day. I've recently received this garlic press, and it's absolutely amazing! Two reasons. 1. You don't have to peel the garlic. 2. You get more minced garlic out of each clove! Definitely check it out if you love being in the kitchen, but you don't want to smell like what you cook after! (:

Anyway, these were so good!! I just can't.
On a side note, I think I should rename my blog "How to Eat Mexican Food Every Meal."
I promise next week won't be a Mexican dish! But who's going to try this!? What other ingredients do you love on taco pizza!?

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

What's Cookin' Wednesday

Black Bean Tacos

Don't mind the huge camera shadow.

Well, good afternoon! Can I tell you all that my week, thus far, has been sooo busy? I started my new job at the state, and it's just.... The building is a maze straight out of J.K. Rowling's brain. It might just be that everything looks the exact same, but still. With a new job came new hours! I now start at 7:45am! Woo! So that means I can either get my ass up at 5am to go work out, or I can work out after work and not get home until like, 7pm. Yeah, no thanks. Boyfriend can't fend for himself, and there's no way I'd want to cook. Remember when I said I'd rather get up early to workout? I got my wish.

Anyway, I think in every food post, I talk about how I love Mexican food. Whatever, it's delicious. A lot of people don't like the meat crumble substitute. That's fine, I get it. The texture is a bit different than ground beef. Boyfriend and I personally don't mind it, but sometimes I wanna switch it up! As mentioned several times, boyfriend loves black beans. I love refried beans. So, I made a healthy combination of the two! I used this in place of my taco meat, and it was soooo good! It makes a pretty good amount, which I'm ok with. I like using the leftovers in my egg wraps in the morning. Protein on protein.

Ingredients:

2 Tbsp. olive oil

1/2 yellow onion, chopped

2 cloves garlic, minced

1 can rotel (diced tomatoes and green chilis)

2 cans black beans

2 1/2 tsp. cumin

1 1/2 tsp. chili powder

1/2 tsp. garlic powder

Sprinkle of cayenne (optional)

Salt & pepper to taste

How to:

In a large skillet, heat up the olive oil and toss the onion and garlic in. Sauté until fragrant and slightly brown. Pour in the rotel and simmer for about 5-6 minutes. Mix in the black beans and allow them to heat up for about 3 minutes. Using a potato masher, begin to smash the mixture up. As the mixture heats through, it will become easier to mash. Mash until the bean mixture is at a consistency you like. I like to leave it a little chunky. Add in the seasonings and stir to combine. Let that simmer to reduce the amount of liquids.

Done! Now pile the bean mixture on some tortillas (I used soft, whole wheat), add some corn, lettuce, cheese, and greek yogurt! Or, ya know, whatever you like on your tacos. (:

Om nom nom nom.

How do you switch up your Mexican dishes!? I'd love to know in the comments below!

What's Cookin' Wednesday

Black Bean Quinoa Burgers

Think a veggie can't grill out with burgers and stuff? Wrong!! And, I hate to break it to you, but our burgers are better. (Total opinion, but... whatever.) 

Boyfriend will eat anything and everything with black beans in it. He'd probably eat them every day if I'd let him. He's obsessed with trying black bean burgers at restaurants. Because they're just so damn good. I don't know if I've mentioned it before, but we're giant Mexican fans. I, personally, would eat Mexican all the time. I think being born on the border (San Diego), and my first meal being Mexican really had an effect on my little taste buds. I'm perfectly ok with it. So, these burgers definitely have a bit of a Mexican flare!

Ingredients:

1/2 c. water

1/4 c. quinoa

1 can black beans

1 egg

1/2 c. panko crumbs

3/4 c. corn

1/8 tsp. hot sauce (I use Tapatio)

2 tsp. cumin

1 1/2 tsp. chili powder

1 1/2 tsp. garlic powder

Sprinkle of cayenne if you like it spicy.

How to:

Bring water and quinoa to a boil. Reduce heat and simmer for about 20 minutes, or until the water is all absorbed. While that's going on, rinse beans and dump into a large bowl. Use a potato masher and mash the beans! I like to leave the beans a little chunky. Smash in the egg, using a spoon to combine well. Stir in the panko, corn, hot sauce, and spices. Once the quinoa is cooked, fold that into your bean mixture. Refrigerate for about 20 minutes, then form into patties. I usually get 5 patties out of this recipe. 

For the grill: Cover grate with foil and poke holes throughout it. Cook the patties for about 10 minutes on each side.

For the oven: Preheat oven to 350. Grease a baking sheet well. Bake patties for 20 minutes, flipping them over half way through.

For the stove top: Heat 3 tablespoons of olive oil in a skillet. Fry the patties until crispy on each side, approximately 5 minutes each side. I usually pat the oil off when they're done.

Serve immediately with your choice of toppings!

We paired ours with some grilled cauliflower!!! So amazingly good. I would totally skip the burger and only eat cauliflower.

One side has pesto and a sprinkle of parmesan. The other side just has olive oil, salt, and pepper.

Amazing.

Have you tried black bean burgers!? Or do you have another favorite veggie burger? Let me know in the comments below! (:

What's Cookin' Wednesday

Spinach Ricotta Stuffed Shells

Like I said, I swear we don't eat noodles every day. To be quite honest, I was going to post the Aloo Gobi (an Indian dish) I made the day after this, but... that took a little more effort. Also, boyfriend just loves Italian. I would totally just stuff it with a bunch of cheese, but I guess you gotta add a veggie in there. Plus, the spinach gives a bit of protein to the dish.

This is a meal that you can just toss all the things together and walk away. Super easy for a busy week night. At first, the stuffing of the shell can be a bit tedious, but once you get the hang of it, it goes quickly.

 

Ingredients:

25 jumbo shells

1 c. mozzarella cheese

15 oz. Ricotta

1/4 c. parmesan cheese

1 egg

12 oz. bag of spinach, thawed

1 1/2 tsp. Italian seasoning

1/2 c. mozzarella cheese

Salt & Pepper to taste

Sauce:

28 oz. can crushed tomatoes

1 1/2 tsp. garlic powder

2 tsp. oregano

1 tsp. Italian seasoning

1/2 tsp. onion powder

How to:

Preheat the oven to 350°.

Bring water in a large sauce pan to a boil, and toss in the noodles. Cook until al dente and set aside. While those are boiling, start on the stuffing! In a bowl, combine the ricotta, parmesan cheese, egg, Italian seasoning, and mozzarella. Squeeze all the extra water out of the spinach and mix that into the cheese. After you've done this, if you choose, you can make the sauce by simply combining all the ingredients in a medium saucepan. If you don't want to do that, you can simply use your favorite red sauce. Spread about a 1/2 cup of this on the bottom of a greased 9x13 pan.

Once the noodles are done, drain them and rinse. Put a generous amount of stuffing in each shell, placing each in the 9x13. When they've all been stuffed, pour the rest of your sauce on top of the noodles. Spread the remaining cup of cheese on top and sprinkle with parmesan cheese. Pop that in the oven for 30 minutes.

Serve immediately and enjoy!

Are there any recipes your curious about? Comment below!

As always, let me know if you try this and how it turns out! (:

What's Cookin' Wednesday

Veggie Pot Pies!

Hellooooo, there! I was working out last week, watching The Food Network (makes perfect sense, right?), and I they were making chicken pot pies. I miss those things... but I don't have to! Feeling inspired, I added it to this week's meal menu. I plan our dinners out weekly, because I'm slightly OCD and I just like to have a plan (and a grocery list).
So, anyway. This is something that turned out to be pretty easy, and you could totally add boiled, chopped chicken if you wanted that. By the way, I end up using only 3/4 a can of corn, because I eat it... I can't help it.

Ingredients:
2 Tbsp. olive oil

3 stalks celery, chopped

2 large carrots, chopped

3 red potatoes, cubed

3/4 can corn

3/4 can peas

3 Tbsp. butter

4 Tbsp. flour

2 c. milk

2 tsp. celery flakes

1 1/2 tsp. garlic powder

Salt & pepper to taste

Biscuit dough of choice

How to:
Preheat the oven to 350, and begin boiling the potatoes until tender. Heat the oil in a large skillet. Toss in the carrots and celery, and sauté for about 5 minutes. Set aside the carrots and celery in a bowl. In the same skillet, melt the butter. Whisk in the flour to make a roux, and let that cook for about 5 minutes (don't let it burn!). Slowly add the milk, whisking while you pour. Let that cook until it thickens, whisking occasionally. By this time, your potatoes should be done. Grease 4 or 5 ramekins, and place the potatoes in the bottom of them. Once the roux and milk has thickened, mix in the celery flakes, garlic powder, carrots, celery, corn, and peas. Let this mixture simmer for about 5 minutes. Time to assemble! Spoon the veggie mixture and liquid into the ramekins. Top with biscuit dough, and pop in the oven for about 20 minutes, or until the biscuit is golden brown.
Serve warm and enjoy!

I kind of just adore little ramekins.

Who's going to try this and what would you add!? It turned out wonderful. Both boyfriend and his mom loved it. 

I'd love to know if you try it!