Blueberry Buckle…

April 28, 2014May 19, 2014youbetchcanmakethis Leave a comment

Just when I think I’m getting pretty knowledgeable in the culinary arts something comes along, be it a technique or a term, that makes me realize I’ve only scratched the surface of my so-called expertise. And so it was today as I was in the midst of my quest for my one new recipe per week goal. I’ve done a lot of main dishes lately and I thought I’d switch to the baking side for a couple of posts. So merrily I skipped off to Pinterest and started perusing pins. It was the title of the recipe that piqued my interest this time, a recipe for a blueberry buckle.

Wet and Dry Ingredients

Before today I thought a buckle was a part of a belt. Now I know it is actually a term for a popular dessert that originated in New England. The premiss of a “buckle” is simple, consisting of adding berries to a single layer of cake batter. During the baking process the berries sink to the bottom and the cake emerges with a buckled appearance. Who knew you can eat a buckle as well as wear one? Will wonders never cease!

The original recipe came from a website called mybakingaddiction.com. It seemed simple enough and this time I was smarter and adjusted the recipe for high altitude and guess what, the cake didn’t didn’t sink in! What a concept! So here are my lessons learned, recipe rating and my version of the recipe.

RECIPE RATING: A++++++ This is the best buckle I’ve ever eaten that’s for sure. The batter, the streusel topping and the blueberries all combine into one very delicious cake. Plus, you know me, I’m always a very happy camper when something turns out right the very first time you make it. I learned my lesson from not making the high altitude adjustments to my strawberry cream cheese coffee cake recipe. This time the adjustments were made and the cake turned out perfectly. I will outline the adjustments in the recipe below.

LESSON LEARNED 1: This time I made the streusel topping in a food processor versus trying to hand cut the cold butter into the other streusel ingredients. The mixture turned out much better. I simply pulsed the mixture until a greater portion of the mixture looked like very small pebbles. I will definitely make streusel that way from now on.

Ready To Go Into The Oven

LESSON LEARNED 2: The original recipe called for two cups of blueberries. Next time I may try to cut that back a little to a cup and a half. That was a lot of blueberries and I think I might try having the cake be a tad more prominent. But use two cups if you like. I want to see if I can better balance the ratio of blueberries to cake. But then again, maybe that’s the nature of a buckle. There was certainly nothing wrong with how the cake tasted with two cups of blueberries.

LESSON LEARNED 3: As on average in high altitude, things take longer to cook. The original recipe called for baking the buckle for 25-30 minutes at 375. I would up baking it for 40 minutes.

LESSON LEARNED 4: The original recipe called for 1/4 cup shortening. I’m not a big fan of shortening so I used butter and it was fine.

LESSON LEARNED 5: I like this recipe because it is a good size for two people. I made it in an 8 x 8 pan and that is a perfect size for two people who will be munching on it over the next couple of days.

I have nothing negative to say about this recipe. The original recipe was written clearly, suggested substitutions, and turned out perfectly the first time. The only word of caution is that you use a lot of dishes to prepare the cake, but take my word for it, it’s worth it!

Fresh Out Of The Oven

Blueberry Buckle

Servings: 8
Time: 1 Hour Including Prep
Difficulty: Easy
Print

INGREDIENTS:

2 cups flour

2 tsp baking powder (high altitude adjust to 1/4 tsp)

1/2 tsp salt

1 tsp. cinnamon

3/4 cup sugar (high altitude make it a “light cup” – I left about 1/16 of an inch rim around the top)

1/4 room temperature butter, unsalted

1 large egg (high altitude use an extra large egg)

1 1/2 tsp vanilla extract (high altitude 2 tsp vanilla extract)

1/2 cup of milk (high altitude add 1 TBS water to the milk)

2 cups fresh blueberries

STREUSEL TOPPING:

1/3 cup all purpose flour

1/3 packed light brown sugar (for high altitude do a soft pack)

1/2 tsp. cinnamon

1/4 tsp salt

3 TBS cold unsalted butter cut into cubes.

DIRECTIONS:

Preheat oven to 375 degrees. In a medium bowl whisk together the flour, baking powder, salt and cinnamon and set aside. Put all of the streusel ingredients except the butter into a food processor and set aside.

In a large bowl with an electric mixer, combine butter and sugar until fluffy. Add egg and vanilla and combine thoroughly. Add the dry ingredients, alternating with a small portion of the milk. Start with the milk and end with the milk until the dry and wet ingredients are just combined. Fold in the blueberries.

Spray an 8 x 8 pan with cooking spray. Spoon batter into the pan and spread out evenly. Cut the cold butter into cubes and add to the food processor. Pulse until a greater portion of the mixture resembles small pebbles. Spoon over prepared batter.

Bake in the oven for 25-30 minutes (high altitude can take as long as 40 minutes). Let cool for 20 minutes. Serve with vanilla ice cream or fresh whipped cream.

Blueberry Buckle

Strawberry Cream Cheese Coffee Cake…

April 22, 2014youbetchcanmakethis 1 Comment

Almost ready to go into the oven…

So I was bored and thought, gosh I haven’t baked in a while. Let’s see what I already have in the house and make something. I got a new spring form pan for Christmas and hadn’t christened it yet. What’s the matter with me? Time to figure out a baking project…

So I perused my pantry and refrigerator and went off seeking the help of my trusted friend Pinterest and voila, it was decided – I’m making a strawberry cream cheese coffee cake. I found a recipe from a blog called joansfoodwonderings on blogspot. I had everything to make the cake and so I proceeded on my baking adventure. Here are my lessons learned along with my recipe rating.

Rating: A – this is a great recipe, a little time consuming to make but well worth the effort. It is not overly sweet and yet very flavorful. The dough reminded me of chocolate chip cookie dough as I could had eaten raw by the spoonfuls. Great recipe, a must try.

A slice – obviously in need of adjustment for high altitude but still delish…

Lesson Learned 1: I have to get off my butt and get more proficient at high altitude baking. For some reasons some recipes I have mastered but when it comes to a few I just fail miserably. My failure on this one was not horrible – it’s just that I really need to get more proficient at adjusting these types of recipes for high altitude so my cakes don’t fall in. I know the basic rules namely decrease the leavening (baking powder), decrease the sugar (it weighs the mixture down, ergo the fall-in) and increase the liquid. I tried this recipe as is and it wound up falling in (as you can see from the picture to the right). Not sure why I didn’t try to adjust it but I’ve already decided that my next baking venture is going to be a cheesecake so I will definitely do some adjusting on that and see what happens. The challenge with high altitude baking is it can be such a guessing game from recipe to recipe and that gets a little frustrating. But it’s my reality. I will definitely try this one again with a few adjustments. Thank goodness it still tastes good – just not as pretty as I would like it to be. My goal is to adjust this recipe so it the cake continues to look the same way it does when it first comes out of the oven (see picture below). I know I can do it! The recipe I will give you is not adjusted for high altitude but provides some high altitude tips.

Lesson Learned 2: Make sure the strawberries you use are ripe. Mine were a little less ripe and I think that affects the overall sweetness the strawberries provide. You do add sugar to the strawberries when you cook them, but I think the sweetness of them would have been even richer had they been just a tad riper.

Lesson Learned 3: I seem to have a hard time creating a good crumb topping. I know you need to use cold butter and use either a pastry cutter or some other sharp utensil to cut the butter into the flour mixture until the mixture turns into course crumbs. For some reason I can’t seem to get the butter incorporated to the point that my mixture looks consistently like coarse crumbs. Some parts of it does, the other parts simply look like flour. I wound up not putting the entire mixture on top of the coffee cake, just the parts that resembled coarse crumbs. I’m glad I did. Otherwise the top of the cake would have had a large dusting of flour on it instead of a crumb topping. I have to figure out how to get better at this as well. Next time I think I’m going to try to do the combining in the food processor and see if that helps. If you have any tips, let me know as this has been a perennial issue for me.

Fresh Out Of The Oven

As you can see from the picture above, the finished product (if it doesn’t fall in) is really a site to behold. I like this recipe because it is not overly sweet. Be careful not to overcook. The recipe called for baking from 50-55 minutes. I did 55 and the cake part was slightly overdone – again not awful but next time I’ll do 50 minutes. This recipe requires a lot of dishes to put together, but in the end I think it is worth it.

Strawberry Cream Cheese Coffee Cake

Servings: 10-12
Time: 90 minutes including prep
Difficulty: Medium
Print

INGREDIENTS:

2 cups flour

1 cup + 3 tsp. sugar, divided (high altitude consider using a light measure – i.e., not all the way to the top of the measuring cup)

1 stick cold butter

1/2 tsp baking powder (reduce for high altitude to 1/8)

1/2 tsp baking soda (reduce for high altitude to 1/8)

1/4 tsp salt

3/4 cup full fat sour cream

2 extra large eggs

2 tsp vanilla extract

8 oz. room temperature cream cheese

2 cups fresh strawberries cut into pieces

3 tsp water for slurry (high altitude consider adding 2-3 TBS of water – 1 TBS to the cream cheese mixture and 2 TBS to the cake batter)

1 1/2 tsp cornstarch

DIRECTIONS:

Preheat the oven to 350. Begin by making the strawberry filling. Cut the strawberries into small pieces, put in a pot and add sugar. Cook on medium heat for about 5 minutes until strawberries release their juices. In the meantime combine 3 tsp. of water with the cornstarch and make a slurry (make sure you get the cornstarch completely combined with the water). Add to the strawberry mixture and continue to cook until the mixture thickens (a couple of minutes). Take off the stove to set aside and cool.

Next, make the cream cheese filling by first beating the cream cheese for about a minute until it becomes fluffy. Add 1/4 cup of sugar, egg, vanilla and 1 TBS water (only in high altitude). Beat until combined. Set aside.

To make the cake, combine the flour, 3/4 cup of sugar and 1/2 cup cold butter sliced into cubes. (I use a pastry cutter to initially slice the butter and it works very well). Cut the butter into the flour and sugar mixture (try using a food processor for this so that the mixture becomes more evenly combined) until the mixture looks like coarse crumbs. Take 3/4 cup of this mixture and set aside for the topping.

In a separate bowl beat the egg, sour cream and vanilla (and for high altitude add 2 Tbs. of water) until smooth. Using a spoon, combine the sour cream mixture with the remaining flour mixture until well combined. The batter will be thick and maybe slightly lumpy.

Line the bottom of a 8 inch springform pan with parchment paper. Spread the batter in the bottom of the pan and create a well by pushing the batter up 1/2 inch all around the edges of the pan. Pour the cream cheese mixture in the center of the well making sure that it does not go over the side of the batter edges. Spread the strawberry mixture on top of the cream cheese mixture. Sprinkle the remaining crumble over the top of the cake.

Bake for 50-55 minutes. Let cake cool for at least a half hour before removing from the pan. At that point the cheese center will still be warm. Let the cake set for at least another hour before serving or put in the refrigerator to chill.

Once In Love With Amy…

April 16, 2014March 23, 2018youbetchcanmakethis 2 Comments

It was a song that was popular when I was a little girl – “Once in love with Amy, always in love with Amy. Ever and ever fascinated by her, set your heart on fire to stay…” One of my favorite childhood actors, Ray Bolger, introduced that song in the 1952 movie “Where’s Charley.” Growing up I remember constantly singing that song. I loved it. And never in a million years could I have imagined how significant the name of Amy would eventually become to me.

Amy entered my life when I was in my twenties. A beautiful and precocious child with a killer smile that melted the hearts of many. She decided to be in my after school drama program and from that point forward my life would never be the same. Beautiful, talented, conflicted, loving – a living angel that all too soon became one. I heard the news when I was out of town. A former student texted me and asked what happened to Amy. Her Facebook account was flooded with “rest in peace” messages and I became sick to my stomach and almost passed out. Such a beautiful young woman, so much life, so much promise and all of a sudden, in what seemed like an instant, gone… Amy touched my life in countless ways. She shared her hopes and dreams with me. We talked endlessly about the challenges in her life. We laughed together, cried together, we connected in the deepest way possible for two human beings that are not bound by blood. Amy was the first person to make me realize the importance of the after-school program at Hiawatha Park. Disparate lives bonding forever through the medium of theatre and dance, not recognizing at the time that our hearts and minds were creating lifetime connections that, try if we might, could never be broken. Day by day we went on laughing, loving and creating magic deep in our souls. We just didn’t know it at the time. I see it now so clearly, I feel it now so deeply. Maybe that is why mere words will never be able to express how lost I feel without her. In my head I know the reality of it, someone just needs to explain it to a body that has forever lost a piece of its heart.

Our Angel, Amy…

Today I finally figured out why I’ve been feeling so compelled to write about Amy these past few days. Today would have been Amy’s 48th birthday. Normally the candles would be lit, the cake would be cut, the traditional songs sung – all to celebrate another year of a special life on earth. That will not happen today. Today we grieve, we cry and we try so hard to do what Amy would have wanted us to do – to rejoice in the memory of her and move on with our lives. Today I think of our many long talks, how we always spoke about our special bond and how much we both so appreciated our deep and powerful connection. Funny, but for some reason I don’t feel that she is gone. I truly believe for as long as I life she will never be gone. And that is how I cope… So Happy Birthday dear sweet Amy. I’ve felt your presence every day since you left us and I know you are watching over all of us from a much better place. Please believe these words as I say them, they haunt me and yet come straight from my heart… “Once in love with Amy – always in love with Amy…

Chicken Cutlets with Peppers, Mushrooms, Onions and Tomatoes For Two…

April 15, 2014youbetchcanmakethis 2 Comments

Recipe Ingredients…

You’ve probably figured out by now that I am a chicken girl. Anyway you make it, I love chicken and I love trying out new chicken recipes. Yesterday I was looking for something different and also something quick. I just got back from a consulting job and was still on east coast time so I was still pretty tired. I wanted to fulfill my goal of one new recipe a week but did not have a lot of energy to put into it. I found just what I was looking for in the most recent “Cooking Light” magazine entitled the “fast” issue. It was labeled as a fast chicken scaloppine with peperonata (don’t you just love it when they give these fancy words for sautéed vegetables?) and it looked intriguing and quick so I decided to try it. So here is my rating and lessons learned…

Recipe rating: A – this one is quick cooking and has great flavor. I’m not so sure it holds up to it’s 25 minute meal guarantee and I will address that in my lessons learned.

Pepper Mixture…

Lesson Learned 1: This recipe takes longer than 25 minutes if you add the prep time. I’m not sure they factored that in, but it definitely took me a good 15 minutes or more to mince the garlic and slice the peppers, onions, tomatoes (of course I added some baby bella mushrooms so I won’t fault them for that). It also takes some time, not a lot, to halve the chicken breast and pound them to 1/3 inch thickness and dredge them in flour. When you factor all the prep time, all in all for the everyday cook like myself this recipe takes about 45 minutes from start to finish. No worries, one of my favorite parts of any recipe is the chopping, slicing and dicing – I find it cathartic – but recognize this recipe is more time consuming than the magazine would lead you to believe.

Lesson Learned 2: I halved the recipe since I was only making it for two. That worked out very well. The only thing I would change is to use even less than half the balsamic vinegar than the recipe stipulated. You only need a little to give the flavor. If you add more I think it darkens the vegetables too much, which I thought was the case with mine when I made it. Next time I make it I’ll only add a little, probably 1/8 of a teaspoon or less.

Lesson Learned 3: You will need to make this in two frying pans – one for the veggies and one for the chicken. I think it best to try to time them so they both finish together. The veggies can get cold very quickly and you don’t want that to happen. Err on the side of less time for the veggies instead of more. I started them 15 minutes before I planned to serve and I could have done 10-12. I like crisp tender veggies and 15 minutes put them on the borderline of being overcooked. Definitely cook the peppers first as they will need the full amount of time. But after sautéing them for 3 minutes, add everything else (except the tomatoes and garlic) and they will cook down nicely all together.

Lesson Learned 4: I used a basil paste in the recipe as my grocery store did not have any fresh basil on hand. You can use this, but again use only a small amount. I find the paste to be much more concentrated and a little goes a long way. Use a 1/4 teaspoon at the most.

Lesson Learned 5: The recipe called for adding the garlic when you add the onion. That would mean the garlic would be cooking for about 7 minutes. Garlic burns when cooked for a long time. I added the garlic when I added the tomatoes (and that cooked for about a minute and was done right before serving). That way the garlic cooked, was fragrant and it did not burn.

Lesson Learned 6: The original recipe calls for prepping the chicken once you’ve started the pepper mixture on the stove. I would not do that as you will probably wind up cooking your vegetable mixture for too long of a period of time. Prep the chicken first and put it aside. It can sit for a few minutes without any harmful effects and I found that slightly taking the chill out of it makes for a truer cooking time. I also added some garlic powder to the dredging mixture to give some additional depth of flavor.

Cook the chicken breasts until golden and done. Be careful not to overcook…

Lesson Learned 7: It is tricky to cook a chicken cutlet and have it come out juicy. The original recipe called for it took cook for two minutes on each side or until golden and done. Boy, that gives you a lot of specifics doesn’t it. I cooked mine for 4 minutes on one side and 3 1/2 minutes on the second I could have cooked it a little less. Next time it will be 3 minutes on each side and I think that will be perfect. You get so used to cooking much thicker chicken breasts that sometimes it’s hard to imagine that the cutlets can get done so quickly. But they can and don’t be afraid of that. If you cook them too long they will dry out quickly. You don’t want that to happen.

I liked the recipe but felt I needed to make some adjustments to it based on past experience and in order to make it for two. Here is my version of the recipe.

Chicken Cutlets With Peppers, Mushrooms, Onions and Tomatoes For Two

Servings: 2
Time: 45 minutes including prep
Difficulty: Easy
Print

INGREDIENTS:

2 TBS olive oil

1/2 red bell pepper sliced in strips

1/2 yellow bell pepper sliced in strips

1/2 large yellow onion sliced in strips

4 ounces (1/2 package) baby bella mushrooms sliced

1 large clove of garlic minced

8 grape tomatoes halved

1 TBS fresh chopped basil or 1/4 tsp. basil paste

1/8 tsp. balsamic vinegar

1 boneless skinless chicken breast cut in half horizontally and pounded to 1/3 inch thickness

1/4 tsp. garlic powder for dredging mixture

2 TBS butter

Flour for dredging (about 1/3 cup)

Salt and Pepper to taste

DIRECTIONS:

Cut the chicken breast in half horizontally. Place between two pieces of wax paper and pound until the breast is approximately 1/3 of an inch thick. Place your mallet at the center of the breast and pound outward. Take a paper towel and pat the breast halves dry. Mix flour with garlic powder and some freshly cracked black pepper. Dredge cutlets in the flour mixture and shake off any excess flour. Place on a plate to rest for a couple of minutes.

Heat a large skillet and add the olive oil. Swirl the olive oil to completely coat the bottom of the pan. Add the peppers and sauté for approximately three minutes. Add the onions and mushrooms. Salt and pepper to taste. Continue to sauté for another 5-6 minutes.

After you add the mushrooms and onions to the vegetable mixture, in another frying pan over medium high heat, melt the butter. Add the chicken breasts and cook for 3 minutes on each side.

During the last minute of overall cooking time, add the garlic and tomatoes to the pepper mixture. Cook until tomatoes begin to wilt. Add the basil and balsamic vinegar at the very end of the cooking time.

Immediately serve the chicken with pepper mixture.

Chicken Cutlets with Peppers, Mushrooms, Onions and Tomatoes

All in all this is a simple and flavorful recipe. If you want to adhere to the 25 minutes or less time frame that the original recipe touts, I would do all of the prep work the night before. That way it actually will be a very quick and very good meal. Enjoy this one!

Chicken, Broccoli, Mushroom, Cheese and Rice Casserole…

April 4, 2014youbetchcanmakethis Leave a comment

Casserole Ingredients

Right out of the gate I will tell you that I had a love-hate relationship with this recipe. I loved the way it tasted and I will definitely make it again. My husband gave it a two thumbs up so I know it’s a keeper. What I hated was how the recipe was written and that is always a big sticking point with me. I try to be empathetic toward recipe authors as I understand I live in high altitude and that changes the rules somewhat. But even with that, I find it hard to believe this recipe (I amended it for you in this blog) as originally written would even work at sea level. So for my non-intuitive cooking friends out there, beware. I suggest you do the recipe the way I’ve written it and I think you will be successful on the first try.

This recipe came from the website http://www.keyingredient.com. From what I can tell, it appears that people submit recipes and they are published on this site. This particular recipe was intriguing to me as I had all of the ingredients already and I was looking to try something different. My goal is to try one new recipe a week and blog about it. So this recipe helped me on both fronts. So here is my rating and lessons learned along with my version of the recipe. You can always search for the original recipe on the key ingredients website.

RATING: A: for flavor and ease of preparation, F: for how the recipe was written. With a few simple adjustments this recipe could easily get an “A” on both counts. But in my estimation it was not well written.

Saute the Mushroom and Onions First

LESSON LEARNED 1: The original recipe called for either 3 cups of cooked rice or 1 cup of uncooked rice, with no differentiation in cooking time for either one. Even I know that there has to be some sort of a difference, right? You can’t expect uncooked rice to turn out the same as cooked rice without some adjustment to the cooking time. So adjust I did, and even with that the rice still turned out slightly crunchy. The original recipe called for a cooking time of 350 for 30 minutes. So for me, in high altitude, that normally means I set my oven to 365. But I just had a feeling that 30 minutes would not cut it, so I planned on a 45 minute timeframe. After 45 minutes I looked at the casserole and it still did not seem as hot and bubbly as I would like it so I cranked the temperature up to 375 and cooked it for another 15 minutes. And even with all that time, the rice was still not fluffy and in some instances slightly crunchy. Lesson learned for me: the next time I make this I will cook it at 375 for 1 hour using cooked rice. I will cover the casserole with foil for the first 45 minutes and leave it uncovered for the last 15 to get some good browning on top of it. If you choose to use uncooked rice remember to adjust your time. What that time might be I cannot tell you as I have no clue. All I can tell you is that after an hour it was not completely cooked through for me.

LESSON LEARNED 2: This is also a big bug-a-boo of mine. In a recipe be clear about whether a dish should be covered or uncovered in the oven. Don’t assume I know. This recipe calls for cheddar to be put in the sauce as well as sprinkled on top and did not indicate anything regarding whether the dish should be covered or not. In my experience, cheddar cheese left uncovered on casseroles for a long time tends to look burnt. I covered the casserole with foil for the first 45 minutes and then left it uncovered for the last 15. It worked out beautifully.

Blend the cheddar cheese with soup mixture until completely melted

LESSON LEARNED 3: The orignal recipe calls for sautéing the onions in margarine. Why margarine instead of butter? Butter is a much purer ingredient. I used butter instead.

LESSON LEARNED 4: I was surprised how long it took for the cheddar cheese to melt in the soup mixture. It took about 5 minutes and required constant stirring. So be patient, it will melt but it does take time. (This was probably the most labor intensive part of the process).

LESSON LEARNED 5: The original recipe called for 2 cups of frozen broccoli. Although frozen vegetables are of much higher quality than they used to be, why not use fresh? I used fresh broccoli chopped into bite size pieces. The broccoli turned out perfectly, crisp tender. So use fresh broccoli if you can. I think frozen broccoli might turn out mushy in this recipe.

The first layer of rice, broccoli and 1/3 of the soup mixture.

Don’t get me wrong, I really liked this recipe. It would have been tremendous if the rice was cooked properly. So give this one a try and try it the way I am writing it. I think you will be much more successful that way.

Chicken Broccoli Mushroom Cheese and Rice Casserole

Servings: 4-6
Time: 20 Minutes Prep - 1 Hour Cooking
Difficulty: Easy
Print

INGREDIENTS:

3 cups cooked rice

3 cups cooked chicken (rotisserie chicken or any other type of precooked chicken, drained)

2 cups broccoli (fresh or frozen – no need to thaw) chopped into bite size pieces

1 can cream of chicken soup (low sodium preferred)

1 can cream of mushroom soup (low sodium preferred)

3 TBS. butter

1/2 cup chopped onion (more if desired)

1 clove garlic, minced (more if desired)

1 cup sliced portobello mushrooms

8 ounces of shredded cheddar cheese

DIRECTIONS:

Preheat the oven to 375. Cook 1 1/2 cups of rice (this should yield 3 cups of cooked rice) according to package directions. (Minute rice is not advised for this recipe). Cut chicken and broccoli into bite sized pieces. Slice mushrooms, chop the onion and mince the garlic clove. Melt butter and sauté the mushrooms for a couple of minutes. Add the onions and cook until slightly translucent. Add the garlic and sauté until fragrant, about 30 seconds. Add both cans of soup and stir until combined and hot. Add 6 ounces of the cheddar cheese and stir until melted (this could take about 5 minutes before the cheese is completely melted).

Grease or spray a 3 quart casserole dish. Spread rice evenly on the bottom. Put broccoli on top of rice. Pour about 1/3 of the soup mixture over the broccoli and rice. Add chicken and top with remaining sauce. Top with remaining two ounces of cheese.

Cover with with foil and cooked covered for the first 45 minutes. Remove foil and return to oven for an additional 15 minutes. Let stand for 5 minutes before serving.