Thursday, May 19, 2011

Chicken Pillows

These are a classic. One of the recipes we've been making since we first got married. It's a great warm winter time dinner paired with mashed potatoes or perfect for the summer time with some grilled veggies. We've been loving it since our college days and it still manages to make an appearance on our menu plans still!


- 1 package of reduced fat cresent rolls
- 6 ounces of shredded chicken
- 2 oz. of fat free cream cheese, softened
- 1/4 cup chopped onion
- dry ranch seasoning mix
- 1 tbsp. butter, melted


1. Cook and shred chicken.

2. Mix chicken with softened cream cheese and onion.

3. Drop tablespoons full of chicken mixture onto laid out flat cresent rolls.

4. Adhere, smoosh, whatever the sides of the rolls together to keep the insides in and covered.

5. Dip in melted butter and dry seasoning mix.

6. Bake at 350 degrees till browned and dough is cooked (about 15 - 20 minutes).

Sometimes we serve them with a gravy. To make the gravy mix a can of cream of chicken soup with a enough milk till it's the consistency you desire. Heat on stove till boiling.


Monday, May 16, 2011

taco salad

This one's from my momma. I remember it from when I was growing up and last time I was home we had it and I thought - mmmm...why don't I ever make this??? So I came home and made it soon after and now it's definitely gonna be a regular on the menu!


- lettuce, tomatoes, onion, cilantro
- fat free cheddar cheese
- ground turkey
- taco seasoning
- nacho cheese doritos
- light catalina kraft dressing


1. Ground turkey in skillet and add taco seasoning according to directions.

2. Mix everything together according to your tastes and liking.


Friday, May 13, 2011

mexican fondue

I have one picky eater and one eater that eats ANYTHING. I understand both. I grew up EXTREMELY picky - sorry mom! Now, believe it or not I'll eat just about anything!

We eat pretty healthy around here and I want my kids to realize that delicious food can be yummy, healthy, and fun too!

So this week we tried fondue for the first time with the kids. It ended in a mess but they thought it was fun and ended up eating quite a bit as well!

I found this recipe on and it ended up being a hit! I had never made a cheddar cheese fondue - but this one was a winner and will definitely be made again in our house!

It definitely has Mexican flavors due to the cilantro and herbs so it would be fun doing a Mexican theme and doing peppers, tortillas, etc. as dippers!

  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (I used 98% Fat Free)
  • 3/4 cup milk (I used skim)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup shredded Cheddar cheese
  • 2 tablespoons chopped fresh cilantro leaves
  • Suggested Dippers: we used whole wheat pasta, homemade bread, potatoes, broccoli, carrots, and cubed chicken.
  1. Heat the soup and milk in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.
  2. Stir in the chili powder, cumin, and cheese. Cook and stir until the cheese is melted. Stir in the cilantro.
  3. Pour the soup mixture into a fondue pot or slow cooker. Serve warm with dippers.

Tuesday, May 10, 2011

THE best chocolate chip cookies

'I Can't Believe I Just Ate the WHOLE Thing'
Chocolate Chip Cookies

One of my friends brought these to a party at our house and I emailed her right away NEEDING the recipe! They were absolutely heavenly, HUGE, and I definitely ate more than one - oops!


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda *I use a heaping 1/2 teaspoon*
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips
  • Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  • Sift together the flour, baking soda and salt; set aside.
  • In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips. Drop cookie dough a 1/4 cup *yes, you read that right, a QUARTER CUP* at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  • Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely *I just transfer mine to paper or a paper towel*. Yields 18 cookies.


Tuesday, April 19, 2011

Cinnabon rolls

These are - The Cinnabon rolls

The Girl Who Ate Everything

When I say 'THE' Cinnabon rolls - I mean the real thing!!! They are absolutely heavenly and the hubby even says they're better :)

I was in love from the first bite and will definitely no long EVER try another recipe. My search for the perfect cinnamon roll is over.

Try it out:

1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
1 pkg yeast (1/4 ounce)

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

3 oz cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt


1. Heat milk for 45-60 seconds in the microwave.

2. Dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well.

3. Knead dough into a large ball, using your hands dusted lightly with flour. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place about 1 hour or until dough has doubled in size.

4. In a small bowl, thoroughly combine brown sugar and cinnamon. Spray surface with cooking spray or sprinkle flour on it. Roll dough into a 16x21 inch rectangle about 1/4 inch thick.

5. Spread dough with 1/3 cup softened butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough starting with the longer side and cut into 12 rolls (or more smaller rolls).

6. Place rolls in a lightly greased 9x13 inch glass baking dish. Cover and let rise until nearly doubled, about 30 minutes. *After this I would put them in the refrigerator for the next morning if you are doing them the night before.

7. Preheat oven to 350 degrees. Bake rolls in preheated oven until golden brown, about 18-20 minutes.

8. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. Spread frosting on while they are still warm so that the frosting melts into the roll.


Saturday, April 9, 2011

Roasted Green Beans

We love our fresh veggies over here. Green beans are on the hubbies top fav list. I guess I've never been too brave, or maybe just boring, or maybe I just have never really thought of trying to make them any other way than this...I boil them or steam them and add a little salt and pepper. That's it.

Then I ran across this blog - How Sweet it is . Great food blog. Go check it out! So I saw some green beans on there - and all she did was roast them! Nothing fancy...what I always do with my asparagus but had NEVER thought to do with green beans.

Well guess what? I will never make green beans another way AGAIN!!! The hubby and I were literally fighting over who got to eat them. I didn't want him to touch ANY of them :) I wanted EVERY SINGLE ONE for myself!!!

Weight Watchers - 0 Points Plus

- 1 lb of green beans
- A spray of non-stick cooking spray
- Some salt and pepper

1. Wash and cut ends of green beans.
2. Spray with non-stick spray and sprinkle with salt and pepper.
3. Roast at 425 degrees for about 20 minutes (flipping half way)


Wednesday, March 30, 2011

Bird's Nests

When I saw these over at Crafting Chicks I thought they were absolutely adorable! I thought they would be the cutest little treats to make for Easter and then I realized I had almost everything on hand and couldn't wait another month to try them out! So I gathered what I had on hand and ended up being able to make four of them.


- around 2 cups of Fiber One cereal (I just used what was left in my bag)
- 1 tablespoon of butter
- around 1 1/2 cups of mini marshmallows (I just used what was left in my bag)
- easter egg candy (Reese's are our favorite!)
- Peeps


1. Melt the butter on low heat and then add the marshmallows like you're making rice krispie treats.

2. Once the marshmallows are melted remove from heat and add in the cereal.

3. Spray your hands with cooking spray (very important - these are SUPER sticky) and mold the cereal into nests once they aren't so hot.

4. Wait a few minutes while the nests firm up a bit and then add your eggs and Peep.

Even the kiddos were pretty good at helping and had lots of fun - making them AND eating them of course!!!

A super cute little treat to add to a bag with some ribbon and Crafting Chicks tags!


Friday, March 25, 2011

Cinnamon Toast Pretzels

I got this recipe from Your Homebased Mom a few Christmas's ago and it was delightful. I fun twist on your regular chocolate covered pretzels. A perfect combination of salty and sweet - too perfect because I always end up eating too much!


1 bag (18 oz.) small pretzels

2/3 C oil

1/3 C granulated sugar

1 1/2 tsp. cinnamon

Extra cinnamon sugar for sprinkling

White chocolate for drizzling


1. In microwave safe bowl pour in pretzels. Mix together oil, sugar and cinnamon in small bowl. Pour over pretzels and mix well, making sure to coat pretzels.

2. Place in microwave for 2 minutes on high. Check after first minute as they might burn. Stir the mixture and continue cooking. Microwave for 1 minute more.

3. When out of the microwave, stir again to make sure they are all coated.

4. Spread the pretzels onto two cookie sheets. You want a single layer of pretzels. While they are still hot sprinkle additional cinnamon sugar over the top.

5. Melt white chocolate and drizzle over the top of pretzels. Once white chocolate hardens put into air tight containers.


Wednesday, March 23, 2011

Pot Roast

The Perfect Pot Roast. It's a much loved thing around our house. However, I think it took about 4 years of trying and failing EVERY time I attempted to make it to finally find what now works perfect EVERY single time. Here are my secrets (learned from my momma of course):
1. I always buy a chuck roast. Others may work well too but I never stray from the chuck roast - when I can find them for $1.99 a pound I always stock the freezer.
2. Put it in a pot in the oven at 350 degrees and douse it with water and about 32oz. of beef broth. Enough to just cover the entire thing in liquid.
3. Cook it for a minimum of 4 hours. If it's still tough - COOK IT LONGER. Cook it until it falls apart. The longer the better.
4. About two hours till I'm ready to serve it I add the carrots, potatoes, and sometimes onions and mushrooms. Then I add 1 onion soup mix packet along with the veggies. If the roast isn't covered with liquid anymore I add more water so the veggies have enough to cook in.
About 2 Weight Watcher PointsPlus per ounce

That's it - Perfect every time!

Tuesday, March 22, 2011

Pot Pie

I got this recipe from my best buddy Kierste at SweetPea Recipes (check out her site for way more yummy goodies) - it is perfect for these cold winter days. It is warm and yummy and perfect for using leftover turkey.

An 1/8 of the pie is 9 OLD Weight Watcher Points (I need to figure out the new Point Value)


1 double pie crust (I use Pillsbury)
2 cans Cream of Potato soup
1 c. frozen mixed vegetables (I used 2 cups)
2-3 chicken breasts, cooked and cubed
salt & pepper


1. Mix the last 6 ingredients together (herbs and seasonings to taste).

2. Press bottom crust into pie pan. Place filling inside pie crust.

3. Top with other crust, seal and flute edges.

4. Cut slits into the top of the crust.

5. Bake at 350 degrees for 45 minutes, or until crust is golden brown.

6. Cover crust edges with aluminum foil for first 20-25 minutes, then remove.


Saturday, March 19, 2011


One year for a Christmas present my little sister gave me some recipes and a cute little snowman holder. I've tried other Snickerdoodle recipes and this one has still come out as the best!

Gale Gand (little sister gave to me from school)



3 Tbs. sugar

½ tsp. cinnamon


3 ½ cups flour

1 Tbs. baking powder

2 tsp. baking soda

¼ tsp. salt

¼ tsp. cinnamon

1 cup butter

2 cups sugar

2 eggs

1 Tbs. light corn syrup

2 ½ tsp. vanilla extract


1. In a small bowl, stir together the sugar and cinnamon and set aside.

2. To make the cookie dough, stir together the dry ingredients.

3. In a bowl cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly.

4. Add the dry ingredients and mix until blended.

5. Chill dough 1 hour if it’s sticky or difficult to handle.

6. Preheat oven to 375 degrees.

7. Roll balls of dough about the size of a walnut then roll them in the cinnamon and sugar to coat.

8. Place on an un-greased sheet pan about 2 ½ inches apart.

9. Bake for 10-12 minutes until puffed up and the surface is slightly cracked.

10. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.

Cooking Time:

Bake for 10-12 minutes at 375 degrees.


Wednesday, March 16, 2011

Chocolate Chip Cookies

These are by far one of our favorite chocolate chip cookie recipe. Our best friends in from college introduced it to us many years ago and it's still a winner at our house.


½ cup sugar

1 ½ cup brown sugar

1 cup butter

4 eggs

2 tsp. vanilla

4 ½ cups of flour

2 tsp. baking soda

2 small packages of instant vanilla pudding (THESE ARE THE KEY!!!)

Chocolate chips


1. Cream both the sugars with the butter.

2. Add the eggs and vanilla.

3. Sift and add flour, soda, and pudding.

4. Add desired amount of chocolate chips.

Cooking Time:

Bake at 375 degrees for 6 minutes.


Sunday, March 13, 2011

Strawberry Poke Cake

This is one of those summer favorites. We love the strawberry one - but raspberries would be just as good. Easy, pretty, and oh so good. Check out Kraft for this recipe and so many other good ones!


1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1/2 cup cold water
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed


1. PREPARE cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.

2. ADD boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours.

3. FROST cake with COOL WHIP. Refrigerate 1 hour. Top with fresh berries.


Thursday, March 10, 2011

Starbucks Coffee Cake

This the most perfect coffee cake. Perfect for a breakfast, brunch, party, or dessert. I absolutely love it! If you like cake and cinnamon - you'll be in love. Picky Palate always pulls through- head on over there to see MUCH more appealing pictures :)

Beth’s Starbuck’s Coffee Cake


(half recipe)

1 Box Yellow Cake Mix (plus ingredients on back of box)

2 Sticks cold salted butter
2 1/4 Cups flour
1 1/2 Tablespoons cinnamon
1 ¾ Cups brown sugar
1 1/2 Tablespoons vanilla
Powdered sugar (for dusting)


1. PREHEAT oven to 350.

2. PREPARE cake mixe in large bowl according to directions on box. Spray 9X13 pan with non-stick spray. Pour batter into pan. Bake at 350 for 15-20 minutes or until center is just barely set.

3. WHILE cakes are baking, prepare crumb topping. In large bowl of electric mixer combine, butter, flour, cinnamon, sugar and vanilla until all crumbly.

4. IMMEDIATELY after cake is removed from oven, break crumb topping into marble size pieces with fingers, sprinkling over top. Put back in oven and bake an additional 10-15 minutes (topping will begin to look a little less wet/raw). Let cool fully then dust with powdered sugar, using a sieve.

5. CUT into squares and serve.


Monday, March 7, 2011

Granola Mix

Jedda at This Little Project posted this yummy recipe and although I had never make granola before I decided to give it a try. My cute little hubby is trying to put on some muscle and so is always looking for "healthier" things to snack on that may also have more calories to help put on weight. Well I shouldn't have made this and left it in the house because I'm gonna be the one putting on the pounds - I can never keep my hands off of it!!!


2 cups oats
3/4 cup puffed rice cereal
3/4 cup sunflower seeds (salted, roasted)
1 cup crushed peanuts
1 cup raisins or craisins (or 1/2 of each)
2/3 cup brown sugar
1/4 cup honey
4 Tbsp. butter
2 tsp vanilla extract

I also just added whatever I had on time. Sometimes I put in some M&Ms or walnut/pecans, etc.


Go to her site to see how to make yummy bars. This is what I did...

1. Mix all the dry ingredients.

2. In a medium saucepan boil the sugar, honey, butter, and vanilla.

3. Mix it all together.

4. Bake it in a 400 degree oven on either a cookie sheet or 9x13 pan. for about 10 minutes.

5. Let it cool and crumble into bite size granola pieces.


Friday, March 4, 2011

Black and White Chippers

Picky Palate was one of the very first cooking sites I started following. And I think this just might have been the first of her recipes I tried. I was instantly in love. I could eat the dough all day long (and sometimes I do!) - It tastes just like a thick brownie batter with white chocolate mixed far my favorite cookie!


1 3/4 cups flour
1 1/4 cups cocoa powder
1 cup white sugar
3/4 cup brown sugar
2 tsp. baking soda
1 cup butter
2 eggs
1 tsp. vanilla
1/4 tsp. salt
2 cups white chocolate chips


1. Preheat oven to 350 degrees.

2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Add the salt and vanilla.

3. In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.

4. Bake for 8 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


Tuesday, March 1, 2011

Red Enchiladas

Another Hungry Girl winner! I love Mexican food - by far a favorite of mine! Luckily, that food is all about the flavor and most of the time can be transformed into some pretty healthy stuff. My hubby said this about these when reheating them the day after, "Mmmm...these really are pretty good." I tell ya - it's the spicy-ness!!! I guess they're a keeper around here :)

This recipe makes 2 enchiladas. Each enchilada is 3 Weight Watcher Points Plus Points.


2 large corn tortillas (I actually use high fiber low carb flour ones)
1 slice fat-free cheddar cheese, cut in half
2/3 cup enchilada sauce
1/3 cup fat-free refried beans
1/4 cup shredded fat-free cheddar cheese
1/4 cup chopped onions
1 tbsp. taco sauce (I used the Taco Bell jarred kind)
1/2 tsp. taco seasoning mix, dry
Optional toppings: fat-free sour cream, chopped scallions


1. Preheat oven to 400 degrees.

2. In a pan sprayed with nonstick spray, cook onions over medium heat until they begin to brown (about 2 minutes).

3. In a small dish, combine the onions with the refried beans, taco sauce, and taco seasoning. Mix well.

4. Spray a small baking dish with nonstick spray. Heat tortillas in the microwave until slightly warm. Lay the tortillas on a clean, dry surface, and then spread about 2 tbsp. of the enchilada sauce onto each one.

5. Place one half of the cheese slice on each tortilla.

6. Then, evenly distribute the bean mixture into the center of each tortilla.

7. Wrap the tortillas up tightly, and place them in the baking dish seam side down. Pour the rest of the enchilada sauce over the enchiladas.

8. Bake in the oven for about 10 minutes (until the enchiladas are hot). Remove dish from the oven, sprinkle shredded cheese over the enchiladas, and then return it to the oven for about 5 minutes (until the cheese is nice and melty).


Thursday, February 17, 2011

Chocolate Peanut Butter Bar

My hubby's favorite treats include anything with chocolate and peanut butter. When we were planning our Super Bowl menu I decided I wanted to try a new dessert and one that would feed a crowd. I had been wanting to try something from my new favorite cooking blog The Girl Who Ate Everything and these definitely did not disappoint. I will for sure be making these again!

First set of ingredients:

1 pkg. plain yellow cake mix
1 stick melted butter
1 c. creamy peanut butter
2 eggs

Second set of ingredients:

1 (12 oz) pkg. chocolate chips
1 can sweetened condensed milk
2 T. butter

2 tsp. vanilla


1. Combine first set of ingredients and press into a 9X13 pan reserving 1 1/2 c. of the mixture to crumble on top.

2. Melt the second set on low heat in a small pot. Remove from heat and add 2 tsp. vanilla.

3. Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 of reserved cake mixture on top. Bake for 20-25 minutes at 325 degrees.

4. Cool completely before cutting into bars.


Tuesday, February 15, 2011

Pretzel Bites

Found these delectable little babies over at Mel's Kitchen Cafe . Had to give them a try and they were fabulous! They were so good they made it onto the superbowl menu. We served them with mustard and pizza sauce to dip in but they'd be great with cheese or some cinnamon and sugar as well. Try them out for dinner with a yummy salad!

Yields about 24 pretzel bites @ 1 WW PointsPlus each


2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
1 cup very warm water

1/2 cup warm water
2 tablespoons baking soda
Coarse salt (optional)
3 tablespoons butter, melted (I changed this to about 1 1/2 tablespoons)


In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn’t overly sticky. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes.

Preheat your oven to 500°F. Don’t be afraid of the high heat! This is what will help those pretzels to brown up perfectly and stay soft on the inside. Prepare two baking sheets by lining them with parchment paper or lightly greasing them.

Transfer the dough to a lightly greased work surface, and divide it into about four strips of equal length. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda in a liquid measuring cup (deep enough to dip the pretzel bites into). Make sure the baking soda is thoroughly dissolved. Sometimes I have a hard time getting the baking soda completely dissolved, so I just lightly stir up the mixture right before adding each pretzel.

Cut each strip of dough into about 6-8 pieces, about 1 to 1 ½ inches in width. You don’t have to be completely exact, just eyeball it. Dip each pretzel bite in the baking soda solution (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 7-8 minutes or until they’re golden brown. Bake one sheet at a time – it won’t hurt the other pretzels to chill out for a little longer.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave on low heat.


Thursday, January 27, 2011

Buffalo Chicken Pizza

I've been trying to include a couple of new recipes into our monthly menu planning. I love Hungry Girl and have been trying out a few of her recipes lately. Here's the latest one - buffalo chicken pizza. It certainly didn't fulfill my pizza craving but it was still a yummy dish. My hubby loves anything spicy - especially if it includes hot sauce - so this one was a keeper in his book!

1 entire pita pizza - 6 Weight Weight Point Plus Points

This recipe is for 1 serving:


1 high-fiber or whole-wheat pita
1/2 tsp. dry ranch dressing/dip mix
1 wedge The Laughing Cow Light Original Swiss cheese
2 oz. cooked and chopped skinless lean chicken breast
1 tsp. Frank's RedHot Original Cayenne Pepper Sauce
1 tbsp. reduced-fat Parmesan-style grated topping
1 tbsp. chopped scallions


1. Preheat oven to 375 degrees.

2. Spray a baking sheet with nonstick spray. Place pita on the sheet and set aside.

3. In a small bowl, combine ranch mix with cheese wedge and mix. Spread evenly onto the pita.

4. In another small bowl, toss chicken with hot sauce. Scatter chicken over the ranchy cheese layer, and sprinkle evenly with Parm-style topping.

5. Bake in the oven until hot and toasty, 10 - 12 minutes.

6. Sprinkle with scallions, slice into quarters and, if you like, top with a little extra hot sauce.