MEXICAN CHICKEN CASSEROLE

I am so sorry I have been gone for so long. Life has been hectic around my house. We had a garage sale this past Saturday and I have been consumed with cleaning out my cabinets, closets, and attic and trying to figure out how to get a 16 foot trailer full of my junk priced in just a week. Yuck. On top of that, my kiddo has had the stomach bug, which let me tell you, is about as fun as having a garage sale. I have some posts ready so I will try to get those up on a more regular basis than I have been posting. I’ve got some yummy stuff to share with you, this recipe included. So, without further adieu…

When I first saw this recipe on Annie’s Eats, I wasn’t sure about it. It looked really good, but I’m very weird about food texture, and I wasn’t sure if I would like the texture of this casserole. However, I was needing a quick and easy meal for dinner and I had all the ingredients for this on hand, so I thought we’d try it. I’m so glad we did! The whole family loved it, and so did I. Though the tortilla chips are soaked in chicken broth, there is no soggy texture to this dish. We had it left over the next day and it was even better. This is a delicious 30 minute meal that I will make over and over again.

Chicken Tortilla Casserole

2 boneless, skinless chicken breasts, butterflied into halves (4 halves total)
2 tbsp. olive oil, divided
1 small onion, minced
2 cloves garlic, minced
1-2 tbsp. minced chipotle peppers in adobo sauce
1¾ c. chicken broth
5 c. tortilla chips, broken into large pieces
1 can Rotel diced tomatoes and green chiles, drained
1 can black beans, drained and rinsed
4 oz. Mexican blend cheese, shredded
2 tbsp. chopped fresh cilantro

Directions:
Pat the chicken breast halves dry and season with salt and pepper.  Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.  Add the chicken to the pan and cook until golden brown on both sides (chicken does not need to be fully cooked at this point.)  Transfer to a plate and set aside.

Add the remaining oil, onion, garlic, chipotle, and ¼ teaspoon of salt.  Cook just until fragrant, about 30 seconds.  Add the chicken broth, scrape the browned bits from the bottom of the pan, and bring to a simmer. Stir in half of the tortilla chips.  Nestle the chicken into the broth and cook over medium-low heat until cooked through (reading 160° F on an instant-read thermometer), about 10 minutes.  Transfer the cooked chicken pieces to a cutting board and shred into bite-sized pieces when it is cool enough to handle.

Return the shredded chicken to the skillet with the Rotel, black beans, ½ cup of the shredded cheddar cheese, and 1 tablespoon of the cilantro.  Stir in the other half of the tortilla chips until they are incorporated and moistened.

Sprinkle the remaining cheese on top and place the pan under the broiler until the cheese is melted and browning, about 3 to 5 minutes.  Top with remaining cilantro and serve, allowing the casserole to cool 5 minutes before serving.

Source: Adapted from Annie’s Eats

PROJECT PASTRY QUEEN: JAILHOUSE POTATO CINNAMON ROLLS

This week, I got to choose the recipe for Project Pastry Queen: jailhouse potato cinnamon rolls. The reason I chose this recipe was that I wanted to compare them to the Pioneer Woman’s cinnamon rolls that I make all the time. Lucky for me, we had food day at work on Friday, so I had a place to take them because if they had remained in my house, I would have gained 10 pounds and my kids would be on a constant sugar high. I kept a couple of smaller pans at the house for the kiddos, and they have not lasted long. These rolls are so soft and sweet and decadent.

I think the texture is not very different from the Pioneer Woman’s rolls, but these are a little more involved to make because you have the extra step of making the mashed potatoes. Of course, the icing is different too, but I changed it up a bit and doubled the amount, using the Pioneer Woman’s recipe as inspiration. My changes are noted below in the recipe but I included the original recipe below as well. I asked a lot of people at work which recipe they preferred.

Some said they couldn’t tell the difference, and others said that they found these rolls to be more moist and still others said they like the Pioneer Woman’s recipe better. I think it’s a toss up as far as taste goes. These are absolutely delicious and are worth the work for a special occasion.

As everyone else in the PPQ group has said, the dough for these rolls is a pain in the rear end to work with. It is very wet and soft and falls apart easily. I always preheat my oven for a minute or so and then turn it off and put the dough in there to rise, since my kitchen is quite drafty. That was a big mistake with this dough.

When I went to check on it at about 45 minutes into the rise time, the dough had exploded all over my oven. I had put it in a very large bowl to rise, but when it reached the top, it just started spilling over the edges. It was everywhere! I probably lost about 1/4 of the dough. Even so, I ended up with 4 dozen cinnamon rolls from one recipe (double what the recipe says you’ll get). My advice to make the dough easier to handle is to really flour your work surface, hands, rolling pin, and dough as you work with it.

It really tries to fall apart when you roll it up, so be careful not to roll it out too thin to begin with. (I realized as I typed the recipe that it says to chill the dough and I did not do that. Maybe that’s why it was so hard to work with?) I really liked these rolls but I think I prefer making the Pioneer Woman’s rolls better, just because they are less time consuming and the dough is easier to handle.

When I make cinnamon rolls, I usually make them in the evening and bake them the next morning. I have found that once you get the rolls cut and in the pans, you can cover and refrigerate the pans overnight and the rolls will actually rise most of the way in the refrigerator.

I pull them out and put them on the counter about 20 to 30 minutes before I’m ready to bake them. This always works like a charm and I don’t have to wait for the second rise time. Thanks to the Project Pastry Queen girls for letting me choose the recipe this week!


Jailhouse Potato Cinnamon Rolls

Dough:
2 medium russet potatoes, peeled, quartered, boiled and mashed
Reserve 3 c. of potato water
1 oz active dry yeast (4 pkgs.)
3/4 c. plus 1 tsp. sugar
3 lg. eggs
2 tsp. salt
9 c. flour

Filling:
4 c. toasted pecans, optional (I didn’t use them)
4 c. firmly packed brown sugar
2 Tbsp. cinnamon
2 sticks butter, melted

Icing:
2 lbs. powdered sugar
1/2 c. milk
2 tsp. vanilla extract
1/2 stick butter, melted

Butter two 9X13 disposable foil pans by greasing using butter or Pam (you will probably need more pans, depending on how many rolls you end up with. I used 4). Wash, peel and dice the potatoes and boil until fork tender. After boiling the potatoes, set aside 3 cups of the potato water and let cool to 110 degrees using a candy thermometer, or to the temp of hot water coming out of the faucet. Mash potatoes in a large bowl, set aside. Sprinkle yeast over the water, stir until dissolved, add 1 tsp. sugar. Allow to rest for 5 minutes until foamy.

In the bowl of a stand mixer, whisk the mashed potatoes and 3/4 cup sugar together. Add the melted butter, eggs , salt and potato water and mix until smooth. Add the flour 3 cups at a time. After the dough begins to get thick, switch to the dough hook and add the remaining flour. Mix until all the flour is incorporated.  Place the dough in a large greased bowl. Cover with a damp cloth and leave in a warm place until the dough is doubled in size, about 1 to 1 1/2 hours.

Leaving the dough in the bowl, flour your hands and punch it down until it deflates. Cover the bowl with plastic wrap. At this point the dough can be refrigerated until the next day. You can proceed from here, but it is easier to handle the dough after it has chilled.

With floured hands, remove the dough from the bowl onto a well floured surface and divide in half. Using a rolling pin, roll each half into a 1/4 inch thick rectangle. About 20 X 10. Spread each rectangle with half the butter. Then half the brown sugar mix. Then half the chopped pecans.

Starting with the long side, carefully roll the dough. Using a very sharp floured serated knife, cut each roll crosswise in 2 to 3 inch slices. Place the slices, cut side down, in the foil pans spacing about one inch apart so they have room to expand. Make sure the end flap of each roll is set snugly against a side of the pan. At this point the rolls can be tightly wrapped in polastic wrap and a layer of foil and frozen up to 3 weeks. Defrost in the refrigerator overnight or for one hour at room temperature and continue following the directions from this point. Leaving them covered, set the rolls in a warm draft free place and let them rise until they get puffy, about 1 hour.

Preheat oven to 375 degrees. Remove covering and bake the rolls for 20 to 25 minutes or until light brown.

Combine icing ingredients with a whisk and drizzle over warm rolls.

*I changed the icing substantially. The original recipe calls for 2 1/2 c. powdered sugar, 1/4 c. milk and 1/2 tsp. vanilla.

Source: Adapted from The Pastry Queen by Rebecca Rather

PROJECT PASTRY QUEEN: TEXAS BIG HAIRS ALMOND TARTS

This week’s Project Pastry Queen recipe was chosen by Joelen of What’s Cookin’ Chicago. I liked this recipe because it was easy to adjust to make smaller or larger portions. I halved the recipe and prepared it in a 6 inch springform pan because I didn’t need more than one tart. This was a great exercise in “using what you have” for me, because I made a lot of changes based on what was in my pantry. I used almonds instead of hazlenuts, almond extract instead of Frangelico, vanilla extract instead of vanilla bean, and I had to make my own powdered sugar, because I was out. (To make powdered sugar, place 1 cup granulated sugar and 1 teaspoon cornstarch in a blender, and blend until the sugar is powdered. So easy!)

This tart is very, very rich. I think it would be fun to experiment with different types of chocolate, because the bittersweet was a bit bitter. The marshmallow flavor in the meringue was a good balance for the bittersweet chocolate, though. Cut yourself a tiny sliver, and it will be plenty to satisfy a craving for something sweet. I posted my version of the full recipe below. for the original recipe, visit Joelen’s site.

 

Texas Big Hairs Almond Tarts

Crust:
1/3 c. almonds
1 stick unsalted butter at room temperature + more for greasing pans
1/2 c. powdered sugar
1 tsp. almond extract
1/4 tsp. salt
3/4 c. flour

Ganache:
1 c. whipping cream
1 Tbsp. unsalted butter
1/8 tsp. salt
1 tsp. vanilla
7 oz. bittersweet chocolate, finely chopped

Meringue:
4 large egg whites, at room temperature
3/4 c. sugar

To make the crust:
Preheat the oven to 350 degrees. With your fingers, butter four 4 3/8-inch, 1-cup capacity tartlet pans, using about 1 generous tablespoon softened unsalted butter total.

Arrange the almonds on a baking sheet in a single layer and toast them in the oven for 7-9 minutes, until golden brown and aromatic. (Alternatively, you can place them in a dry nonstick skillet and toast the hazelnuts on the stovetop.) Chop the almonds and set aside.

Using a mixer fitted with a paddle attachment, cream the butter and sugar in a large bowl at medium-high speed until fluffy, about 3 minutes. Mix in the almond extract and salt. Gradually add the flour and combine on low speed until just incorporated. Add the almonds and mix on low speed just until incorporated. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.

Remove the dough from the refrigerator, divide into 4 equal portions, and press into the prepared pans, making sure the dough comes up to the top edge of the pans. Bake 12-15 minutes, until golden brown. Remove from the oven and cool for 30 minutes. (Don’t worry if the tart bottoms look wrinkly.) At this point, the crusts can be cooled and stored in airtight containers for up to 2 days.

To make the ganache:
In a heavy-bottomed saucepan, combine the cream, butter, salt and vanilla extract. Bring to a gentle boil over medium heat. Remove the pan from the heat. Put the chopped chocolate in a large bowl and pour the hot cream over it. Let stand for 5 minutes, then whisk until smooth. Spoon the ganache into the tart shells, dividing it evenly among them. Refrigerate the tarts at least 30 minutes, or until the ganache is set.

To make the meringue:
Set a the perfectly clean bowl of your mixer over a pot of simmering water. Pour in the egg whites and sugar. (Note: if there is a trace of fat in the bowl, the eggs won’t reach their proper volume.) Heat the egg whites and sugar while whisking constantly until the sugar melts and there are no visible grains in the meringue. Take a little meringue mixture and rub it between your fingers to make sure all the sugar grains have melted and dissolved. Remove the meringue from over the simmering water and whip it with a mixer fitted with a whisk attachment on low speed for 5 minutes; then increase the speed to high and whisk for 5 more minutes, until the meringue is stiff and shiny.

Position an oven rack in the center of the oven and preheat the broiler. Pile the meringue on top of the cooled tarts, being sure to seal each tart by spreading the meringue to the edge of the pan. Style the meringe with your fingers by plucking at it to tease the meringue into jagged spikes. (For those who don’t like the hands on approach, shape the meringue with the back of a spoon.)

Broil the tarts until the meringue turns golden brown. Watch the tarts carefully, as they can turn from browned to burned in a matter of seconds. (If you are using a kitchen torch, hold it 2-3 inches away from the meringue until it is browned all over.) The tarts should be served the day they are assembled.

*I halved the recipe and prepared one tart, using a 6-inch springform pan.

Source: The Pastry Queen, by Rebecca Rather

COOK IT FROZEN SALMON AND FRUIT SALAD

The folks at Alaska Seafood have initiated a campaign to encourage people to cook Alaskan seafood frozen for speedier, easier meals. They were kind enough to send me some beautiful frozen Alaskan salmon so I could try this new way of preparing it using one of my favorite recipes. I would have never considered cooking salmon straight from the freezer, but it’s great. You get the nutrition and freshness of wild Alaskan salmon without the wait for thawing and marinating. It’s ready in less than 20 minutes. As a busy mom, it’s hard to get a healthy dinner on the table quickly. Salmon is packed with high-quality protein, essential vitamins and minerals, and it also contains heart healthy omega-3 fatty acids and is a powerhouse of good nutrition. The fact that I can pull it from the freezer, cook it, and have dinner on the table in less than 30 minutes makes this a fantastic thing for me. I want to eat healthy and I want to feed my family nutritious meals, but I need to be able to prepare them quickly.

I love salmon and eat it often. My favorite recipe is my grilled Asian salmon, so I used that recipe for the “cook it frozen” salmon. I changed the method a little bit to allow for the fact that the salmon was frozen. I served it with steamed vegetables and a fruit salad with honey lime dressing. It was a delicious and refreshing summer meal, and it was super healthy! If you’d like to try cooking seafood straight from the freezer, visit the Alaska Seafood website to learn more about where to buy and how to prepare Alaska seafood.

Grilled Asian Salmon…The Cook It Frozen Way

4 to 5 skinless Cook It Frozen salmon fillets
2 Tbsp. extra virgin olive oil
1 heaping tsp. chopped garlic
1 tsp. ginger powder
2 tsp. soy sauce
2 tsp. pure maple syrup
1 Tbsp. dried onion or finely diced onion (I used Tastefully Simple Onion Onion seasoning)

Heat grill to 400 degress. Rince salmon under cold water to remove any ice crystals and pat dry. Place salmon in a pie plate or shallow dish. Mix all ingredients together and pour over the salmon, making sure it is coated well. Tear an 18 inch wide piece of aluminum foil so it is 4 inches longer than the salmon, and place the salmon on the foil. Pour half of the remaining marinade on the salmon and bring the sides of the foil together and fold several times to seal the packet. Place the salmon packet on the grill, seam side down, and grill for 8 to 10 minutes. Open the packet and brush salmon with the remaining marinade. Loosely seal the packet back up and grill for an additional 6 to 8 minutes, or until salmon is opaque and firm to the touch.

*If you’d like for the salmon to have grill marks and a little bit of charring, you can cook it for the last couple of minutes directly on the grill.

Fruit Salad with Honey Lime Dressing

3 c. seedless watermelon, cubed
5 to 6 peaches or nectarines, sliced
1 pint strawberries, hulled and halved
6 Tbsp. honey
2 Tbsp. lime juice
1/4 tsp. salt

Place fruit in a large bowl. Whisk the honey and lime juice together and drizzle over fruit. Sprinkle with salt. Stir gently to combine.

Source: adapted from Rookie Cookie

SOUTHERN BUTTERMILK BISCUITS

I am on a quest to make biscuits that taste better than what I can buy in a can. These are pretty darn close and they turned out pretty good for a novice biscuit maker like myself. I’m sure with practice, I will learn how not to overwork the dough and how to make my biscuits  even lighter and fluffier. These are fairly foolproof, though. They are crispy on the outside and soft on the inside.

The kids asked for them later in the day for a snack and gobbled up the leftovers the next morning. If you fold the dough over on itself a few times before flattening it out, more air will be incorporated into the dough and will give you a taller, lighter biscuit. Just be careful not to overwork the dough.

If you mess with it too much, you will end up with a tough biscuit. A food processor can be used to make the dough and makes it a little bit easier to avoid overmixing. If you want to make these in advance, you can freeze the cut biscuits for up to a month. Just pull as many biscuits as you want from the freezer and bake them from frozen at 450 degrees for 20 minutes.

Southern Buttermilk Biscuits

2 c. all purpose flour
6 Tbsp. cold butter
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1/4 c. butter, melted

Preheat oven to 450 degrees. Mix dry ingredients together and cut in butter with a fork or pastry cutter until butter is incorporated and mixture is crumbly. Pour in buttermilk and stir the dough, just until incorporated. Be careful not to overwork the dough. Turn dough out onto a floured surface and lightly flatten the dough and then gently fold it over itself a few times. Gently flatten it out again with your hands until it is about 1/2 inch thick – do not use a rolling pin. Cut biscuits out with a biscuit cutter and place in a cake pan or on a rimmed cookie sheet very close together (this will help biscuits to rise higher when baking and will result in soft edges). Brush the tops of the biscuits with melted butter. Bake for 10 to 12 minutes, or until golden brown. Brush the tops again with melted butter and serve warm.

*You can use a food processor to make the dough. Just be sure to pulse only a few times until the butter is cut into the dry ingredients, and then only a few times more until the buttermilk is incorporated.

Source: Adapted from Recipezaar

LEMON PIE

Lemon desserts say summer to me, and this is my absolute favorite. Something about the sour cream in this pie adds a little something special, and once I start eating, I can’t stop. I have to make this for a special occasion or for a time when we are having people over so it disappears quickly. Otherwise, I will be eating a slice every chance I get (for breakfast even). The filling is also very versatile. You can make this pie in a graham cracker crust, a traditional pie crust, or in mini philo or tart shells. Top with Dream Whip or homemade whipped cream and serve it cold. I promise, it will be a hit however you serve it.

Lemon Pie

I c. sugar

3 T. cornstarch

1 c. milk

3 egg yolks

1/4 c. butter

1/4 c. lemon juice

1 small carton sour cream

1 9 inch pie crust (graham cracker or regular, already baked)

Dream Whip or whipped cream

Preheat oven to 350 degrees. In a medium saucepan, mix together cornstarch, sugar and milk. Over medium to medium high heat, cook mixture until thick, stirring constantly. Remove from heat. Beat egg yolks in a small bowl and pour in a small amount of custard mixture and mix well. Slowly pour egg yolks back into pan of custard while stirring. Return to heat and bring to a boil. Cook for an additional two minutes, stirring constantly. Remove from heat and add butter and lemon juice. Stir in sour cream and pour into pie shell. Bake for 10 minutes. Remove from oven and cool completely. Refrigerate until ready to serve. Before serving, top with Dream Whip or whipped cream.

Source: Adapted from The Lady and Sons Just Desserts Cookbook by Paula Deen

SLOPPY JOE, SLOPPY, SLOPPY JOE!

I wonder how much money we could all save if we made a lot of those things that we buy in a packet, jar or can from scratch? I’ve tried lately to make a few of those things that I buy pre-made from scratch. Sometimes it’s cheaper and sometimes it’s not, but it’s amazing how much better things taste when they are made at home. It doesn’t take that much more work; measure, mix and done. It might take a couple more minutes than tearing open a bag or opening a can, but the final outcome is worth it. These sloppy joes are a great example of a little extra time for a huge payout. These are fantastic! I don’t know if I’ll ever use the canned stuff again.

Again, for those of you who like to cook once a month, or make double batches so you can put one in the freezer for another time, this is a great freezer meal. Put it in a large freezer bag and freeze, and when you’re ready to serve, thaw and reheat. Also, a great tip is to buy hamburger meat on sale in large quantities and then come home and brown it all. Separate it into approximately one pound portions and freeze each in a freezer bag or tupperware container. You can either put the meat in the fridge the night before to thaw, or thaw it enough in the microwave to where you can break it up and then finish thawing and reheating it on the stove. Having the already cooked meat in your freezer saves so much time. If you meal plan, you’ll know to thaw it beforehand and then half the job will already be done when you get ready to cook dinner.

To make these sloppy joes in the crock pot, either brown your meat or use your already thawed pre-cooked meat and add the other ingredients together with it in a crock pot. Cook it on low for at least four hours or all day. I think cooking it slow in the crock pot will allow the flavors to blend even more, and might even make for a tastier sloppy joe!

Sloppy Joes

2 ½ pounds ground beef, browned and drained

½ large onion, diced

1 or 2 bell peppers (any color), diced

5 cloves minced garlic

1 ½ cup ketchup

1 cup water

2 T. brown sugar

2 tsp. chili powder

1 tsp. dry mustard

½ tsp. red pepper flakes

1 T. worcestershire sauce

2 T. tomato paste

salt and pepper, to taste

Brown and drain ground beef. Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft. Stir together ketchup, brown sugar, chili pepper, dry mustard, tomato paste and worcestershire until smooth. Add this along with the water to ground meat and stir to combine. Simmer for 15 minutes, adding salt and pepper to taste. Taste and adjust seasonings as needed. Serve on warmed or toasted hamburger buns.

Source: Adapted from The Pioneer Woman

KEY LIME PIE CUPCAKES

It was food day again at work last week and I wanted to take something other than the usual cinnamon rolls. I can always rely on Peabody for an interesting dessert item and these cupcakes did not disappoint. They taste just like key lime pie! They have a graham cracker crust topped wtih a moist cupcake with just a hint of lime flavor. Inside is a creamy marscapone cheese lime filling and they are topped with a buttercream frosting that’s also spiked with lime. I used a large star tip to pipe the tops of the cupcakes. Peabody dusts hers with graham cracker crumbs, but I didn’t since they had to travel to work. As I suspected, they ended up getting smashed on the way, but they were still quite a hit.

Key Lime Pie Cupcakes

Graham Cracker Crust:

¾  cups crushed graham cracker crumbs
1/8 cup granulated sugar
3-4 TBSP melted unsalted butter

Prepare two muffin pans with liners. In a food processor, blend together graham cracker crumbs and sugar. Add 3 TBSP melted butter. Pulse a few times. If it seems like it needs more butter add the remaining TBSP.
Distribute evenly among cupcake liners and press to form a shell using a spoon.

Lime Cake

2 ¼   cups cake flour
1 T. baking powder
½  tsp salt
½  cup unsalted butter, at room temperature
1 ½ cups granulated sugar
2 egg whites
2 eggs
1 tsp vanilla
½  cup milk
½ cup buttermilk
1 T. lime zest

Preheat oven to 350°F. Combine flour, baking powder and salt in medium bowl; set aside. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg whites, beating well after each addition. Add eggs, beating well after each addition. Add lime zest. Beat until blended. Combine milk, vanilla, and buttermilk in a small bowl together. Whisk until incorporated. With electric mixer at low speed, add flour mixture alternately with milk mixture, beating well after each addition. Pour batter evenly into each muffin cup on top of the graham cracker crust. Only fill cups about halfway full as they will rise quite a bit and will run together. Bake 20-22 minutes(for full size cupcakes) and 15 minutes(for mini) or until wooden toothpick inserted into centers comes out clean. Cool cupcakes in pan on wire rack 10 minutes. Remove from pan and allow to cool completely on rack.

Key Lime Pie Filling

8 oz mascarpone cheese, at room temperature
1/2 cup key lime juice
1 cup sweetened condensed milk

Place all ingredients in a mixer fitted with a paddle attachment. Mix on low for 30 seconds. Increase speed to medium and blend for 2 minutes. Refrigerate for 2 hours.

Key Lime Buttercream Frosting

1 cup  unsalted butter, at room temperature
2 lbs. powdered sugar
3 to 5 T. key lime juice
Milk, as needed to thin frosting

Place the butter in a large mixing bowl. Add sugar and mix together until incorporated. Add key lime juice while continuing to beat. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Add milk as needed to until the icing is thick enough to be of good spreading consistency. You can also use more lime juice if you want a more tart flavor. But remember you already have lime in the cupcake and the filling.

To assemble:

Take key lime pie filling and place into a pastry bag fitted with a small tip or in a ziploc bag with the corner cut off. Take tip and place into cupcake squeeze filling into cupcake  using the cone method. Frost cupcakes and sprinkle with crushed graham crackers, if desired.

Source: Culinary Concoctions by Peabody