Category: All-in-One Meals

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Not-Too-Spicy Chicken Enchiladas Suizas

I love a bit of spice, but it doesn’t love me! I’ve tweaked this recipe to suit my sensitive stomach, but you can add more chilis of various pain-inducing varieties to please your palate; just saute them along with the onions.

Ingredients

  • 3 Large Boneless, Skinless Chicken Breasts
  • 1/4 cup (half-stick) of Margarine
  • 1 cup Chopped Onion
  • 1 can Mild Green Chilis (4 oz.)
  • 1 cup Shredded Colby, Monterrey Jack, or Cheddar Cheese (or a blend of these cheeses)
  • 8 Flour Tortillas
  • 1 tbsp. Corn Starch
  • 1 cup Chicken Broth
  • 2 cups Heavy Whipping Cream
  • Additional 1/2 cup Cheese
  • Sour Cream and Fresh Cilantro to garnish

Directions

  1. Preheat oven to 350-degrees.
  2. In a large pot, boil chicken breasts until just cooked through.
  3. When cooked, remove chicken from water an cut into small cubes. Place in large bowl and set aside.
  4. In a skillet, melt margarine over medium-high heat.
  5. Add onions to skillet and cook until translucent.
  6. Add cooked onions, chilis, and 1 cup cheese to chicken and mix to combine.
  7. Spray a baking pan* with cooking spray.
  8. Fill tortillas with chicken mixture, and arrange in pan.
  9. In a large bowl (or a plastic juice pitcher works great for this) combine corn starch and chicken broth and whisk until thoroughly combined.
  10. Add whipping cream to broth mixture and whisk.
  11. Pour chicken broth mixture over filled tortillas.
  12. Sprinkle with an additional 1/2 cup of cheese.
  13. Bake in preheated oven for 30-40 minutes, until cheese is melted and sauce is bubbly.
  14. Allow to cool for several minutes before serving. Garnish with a dollop of sour cream and a sprig of cilantro if you’re feeling fancy.

*Any size that will accommodate the width of your tortillas and will hold eight of them will do. The best part of this recipe is the creamy sauce, so leaving a little space for extra sauce is a good idea.

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Chicken Pad Thai

Pad Thai is one of my favorite take-out treats. So of course, I had to figure out how to make it at home, too! I’ve tweaked several recipes into this version, which mimics my favorite restaurant’s flavors, but without the styrofoam box and disposable chopsticks. 

Ingredients

  • 1/2 (12 ounce) Package Rice Noodles
  • 1 Large Boneless, Skinless Chicken Breast (cut into bite-sized pieces)
  • 2 tbsp. Vegetable Oil
  • 1 Large Egg
  • 1-1/2 tsp. White Wine Vinegar
  • 3 tbsp. Oyster Sauce
  • 1 tsp. White Sugar
  • 1/2 to 2 tsp. Hot Chili Garlic Sauce*
  • 1 cup Bean Sprouts
  • 2 tbsp. Peanuts (finely chopped)
  • 1 to 2 Green Onions (chopped)
  • 1 Lemon or Lime (sliced into wedges)

* Hot Chili Garlic Sauce is a powerful concoction, suitable for Asian cuisine or removing rust stains from a shower drain. Add it sparingly, and taste frequently so as not to damage your palate or your esophagus.

Directions

  1. Soak rice noodles in cold water for 40 to 50 minutes, or until soft. Drain, and set aside.
  2. As with much Asian cooking, once you heat the oil there’s not a lot of time to dilly-dally. So, before your noodles are finished soaking, cut the chicken, chop the green onions and peanuts, and slice the lemon or lime. Then get the remainder of your ingredients assembled and ready.
  3. Heat oil on medium-high heat in a wok or large skillet.
  4. Sauté chicken until just barely cooked. Remove chicken from pan, and set aside.
  5. Add additional oil to wok or skillet if needed.
  6. Beat egg and cook in hot oil until firm, breaking it up into small pieces as it cooks.
  7. Return chicken to pan, and cook while mixing for 3 to 5 more minutes, until chicken has browned.
  8. Add softened noodles, vinegar, oyster sauce, sugar, and hot chili garlic sauce. (Adjust seasonings to taste.)
  9. Mix while cooking, until noodles are tender, about 5 minutes.
  10. Add bean sprouts and chopped green onions, and cook while mixing for 3 more minutes.
  11. Serve, and garnish with chopped peanuts and wedges of lemon or lime. Squeeze juice onto serving before enjoying.
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Qulassic Quiche

Quiche is not just for brunch any more! This traditional recipe can be customized with different meats, vegetables, cheeses, and more, to make it perfect for any meal. This version is very similar to a classic Quiche Lorraine, but with the addition of cheese to please the American palate. It can be served hot or cold, and is delicious any time of day.

Ingredients

  • 1-1/2 cups All-Purpose Flour
  • 1/4 tsp. Salt
  • 1/2 cup Shortening
  • 2 – 3 tbsp. Ice Cold Water
  • 5 Slices of Bacon
  • 1/2 cup Chopped Sweet Onion
  • 4 Large Eggs
  • 1 cup Whipping Cream
  • 1 cup Whole Milk
  • 1 tbsp. All-Purpose Flour
  • 1 tbsp. Dried Parsley
  • Salt and Pepper to taste
  • 1 cup Mild Cheddar Cheese

 

Directions

  1. Preheat oven to 425 degrees.
  2. In a large bowl or stand mixer, combine flour and salt.
  3. Cut in shortening and blend together until the mixture resembles coarse crumbs.
  4. Slowly add water and mix until dough forms a ball.
  5. Remove dough from bowl and place on a heavily floured surface.
  6. Use a floured rolling pin to roll dough out into a circle, large enough to accommodate your pie tin with ample overlap, adding flour as needed to keep the dough from sticking.
  7. Roll dough up onto rolling pin, and then roll it out over the pie tin, folding edges over to create a rim.
  8. Flute edges or press with the tines of the fork if desired.
  9. Use a fork to make several small holes on the bottom and sides of the crust.
  10. Bake in preheated oven for 10 – 12 minutes, until partially cooked but not browned.
  11. Now, work fast! You have a lot to do in the next 10 – 12 minutes.
  12. While crust is baking, cut bacon into small pieces, and cook in a large skillet over medium-high heat until crisp.
  13. Remove bacon pieces from skillet, reserving fat, and set aside.
  14. Cook chopped onion in bacon fat until translucent.
  15. Remove onion from skillet, draining excess fat and set aside.
  16. Beat together eggs, whipping cream, milk, and flour in a large bowl or stand mixer.
  17. Add parsley, salt and pepper, and half the cheese, and mix until well combined.
  18. When pastry shell is finished baking, remove from oven and reduce heat to 325 degrees. (If bubbles have formed in the pastry, gently press them down with the back of a large spoon.)
  19. Pour egg mixture into hot pastry shell, being careful not to let any of the egg go over the edge of the crust. (If it does you may just as well pour it out of the crust, and into a skillet to make scrambled eggs.)
  20. Sprinkle cooked bacon and onions over egg mixture, distributing evenly.
  21. Sprinkle remaining cheese on top of egg mixture.
  22. Bake in preheated oven for 45 – 50 minutes until firm and just beginning to brown.
  23. Remove from oven and cool for at least 20 minutes before serving.
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Creamy Chicken & Dumplings

It’s a cold, grey, and rainy day here in the Pacific Northwest, which is the perfect time for some filling comfort food. In my opinion, nothing can counteract the clouds like a big bowl of Chicken & Dumplings. Grab a big spoon and warm up from the inside out!

Ingredients

  • 2 cups Chicken Broth
  • 2 Boneless, Skinless Chicken Breasts, cubed
  • 1 cup Frozen Mixed Vegetables
  • 1 Stalk Celery, finely chopped
  • 1/2 tsp. Garlic Powder
  • Salt and Pepper to taste
  • 3/4 cup Whipping Cream
  • 1 tbsp. Corn Starch, mixed with water
  • 1 cup All-Purpose Flour
  • 1-1/2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 1 tsp. Shortening
  • 1/2 cup Milk

Directions

  1. Combine chicken broth, chicken breast cubes, frozen vegetables, celery, garlic powder, and salt and pepper in a large pot.
  2. Bring to a boil.
  3. Reduce heat to medium low, cover pot, and simmer until chicken is no longer pink in the center, about 15 to 20 minutes.
  4. While chicken mixture is cooking, place flour, baking powder, salt, and shortening in a food processor and pulse until thoroughly combined and resembling cornmeal.
  5. Transfer flour mixture to a bowl, and set aside.
  6. When chicken is cooked, add whipping cream to pot and stir to combine.
  7. Mix corn starch with water, and add to pot. Stir to combine. Cover pot.
  8. Add milk to flour mixture. Mix until well combined and sticky, adding a little extra milk if needed.
  9. Drop spoonsful of dough, approximately 1 inch in diameter, into the pot.
  10. Cover pot and cook until dumplings are cooked through, about 10-12 minutes.

 

Sneaky Trick: There are a lot of recipes out there that call for the use of “baking mix” (e.g. Bisquick), but it’s very easy (and cheaper) to make your own. In fact, we do a scaled down version of just that in this recipe! You can also make a bigger batch and store it for up to three months. Here’s the full-sized recipe:

  • 6 cups All-Purpose Flour
  • 3 tbsp. Baking Powder
  • 1 tbsp. Salt
  • 1 cup Shortening*

*Use vegetable shortening if you plan on storing this, or any shortening or even lard will do if you’re going to use it all right away.

  1. Place flour, baking powder, and salt in a food processor and pulse briefly.
  2. Cut in shortening and pulse again until thoroughly combined and resembling cornmeal. 
  3. Store in the refrigerator in an air-tight container.
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Paprikrazy Chicken

This is a great “go-to” recipe when your family chants “We’re starving!” as you walk through the door after work, or when you just want something just a wee bit more exciting than boring, bland chicken and rice. It contains ingredients you probably already have handy, and is super quick: Twenty minutes and it’s done! On your marks… Get set… Go Paprikrazy!

Ingredients

  • 4 Servings White Rice
  • 2 tbsp. Vegetable Oil
  • 1 Large Onion
  • 2 Large Boneless, Skinless Chicken Breasts
  • 2 tbsp. Paprika
  • 1/2 tsp. Cayenne Pepper
  • 3/4 cup Sour Cream

Directions

  1. Prepare rice and keep warm.*
  2. Heat oil in a large skillet over medium high heat.
  3. Cut onion into slices about 1/3-inch thick and separate into individual rings.
  4. Add onion to skillet and cover. Cook for approximately 5 minutes, stirring occasionally.
  5. While onion is cooking, cut chicken into large chunks.
  6. Add chicken to skillet. Cover skillet and cook for about 10-12 minutes, stirring occasionally, until chicken is cooked and onions are soft and translucent.
  7. Add paprika and cayenne pepper to skillet and stir to combine.
  8. Remove skillet from heat and add sour cream.
  9. Stir until well combined.
  10. Serve over prepared rice.

*Of course, you can always cook your rice concurrently with cooking the chicken. In fact, this recipe is so quick to prepare that your rice should be ready at about the same time as the rest!

 

Sneaky Trick: Are your knives a little dull, making it difficult to slice your onion evenly as it wobbles from side to side? Make a tiny slice on the side of the onion to make a flat spot. Then put that side down on your cutting board while you slice. The onion will stay put, making your slices easier and more consistent. And for goodness sake, sharpen your knives; a sharp knife is a safer knife. 

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Hamburger Stroganoff

Let’s face it, folks: Hamburger Helper is disgusting! It’ll take you ten minutes to parse out the pronunciation of all of its so-called ingredients. Instead, use those extra ten minutes to make this recipe, which is almost as easy, and has nothing in it you can’t pronounce on the first try.* This also re-heats wonderfully, making it a great go-to meal during your kids’ busy sports, drama club, or livestock show season.

Ingredients

  • 16 ounces Egg Noodles
  • 6 tbsp. Butter or Margarine (divided)
  • 1-1/2 Pounds Ground Beef
  • 1 Large Onion (coarsely chopped)
  • 2 tbsp. All-Purpose Flour
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Worcestershire Sauce
  • 1 (10.75 ounce) Can Cream of Mushroom Soup
  • 1 (10.75 ounce) Can Cream of Chicken Soup
  • 1 cup Sour Cream
  • Salt and Pepper to taste
  • Dried Parsley to garnish

Directions

  1. Cook egg noodles in boiling water until soft, about 6-8 minutes.
  2. Drain noodles, and add 3 tbsp. butter or margarine, stirring until melted. Set aside and keep warm.
  3. In a large skillet, melt remaining 3 tbsp. butter or margarine over medium high heat.
  4. Add onions to skillet and cook until slightly translucent, about 5-6 minutes.
  5. Add ground beef to skillet and brown until the last bit of pink has just disappeared, about 8-10 minutes. Do not drain!
  6. Sprinkle flour over ground beef mixture and stir to absorb all of the fat in the skillet.
  7. Add garlic powder, Worcestershire sauce, cream of mushroom soup, and cream of chicken soup to skillet. Cook and stir until thoroughly combined and hot, about 4-5 minutes.
  8. Add sour cream to skillet. Cook and stir until thoroughly combined and hot, about 4-5 minutes.
  9. Add salt and pepper to taste.
  10. Serve over prepared egg noodles and sprinkle with parsley.

*Yes, I realize that some of these ingredients may have a chemical or two in them. Just check the labels, make sure you’re avoiding MSG (which for me, leads to the dreaded “Three I’s”: itching, illness, and irritability) and you should be A-O.K.

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Chicken Pot Pies

What’s not to love about this classic comfort food? If you’re planning on spending a couple of days binge-watching your favorite show, it’s easy to make a whole passel of small pot pies ahead of time for reheating when you’re between episodes. This will make four single-serving pot pies or one humongous one.

Filling Ingredients

  • 4 Boneless Skinless Chicken Breasts
  • 1  16 oz. Package of Frozen Vegetables
  • 3 cups Chicken Broth
  • 1/2 tsp. Salt
  • 1/2 tsp. Garlic Powder
  • 1/4 tsp. Ground Black Pepper
  • 1/2 tsp. Dried Parsley
  • 1 tbsp. Corn Starch
  • 2 tbsp. Water

Crust Ingredients

  • 2 cups All-Purpose Flour
  • 1 tsp. Salt
  • 2/3 cup + 2 tbsp. Shortening
  • About 6 tbsp. Ice Cold Water

Directions

  1. Cook chicken breasts in a large pot of boiling water until cooked through, about 15 minutes. If chicken is still frozen before cooking, increase cooking time to 20 minutes.
  2. Remove pot from burner and drain. Transfer cooked chicken breasts to a cutting board.
  3. Cut cooked chicken breasts into bite-sized pieces. Return to pot.
  4. Add frozen vegetables, chicken broth, salt, garlic powder, black pepper, and parsley to pot and cook over medium high heat until it begins to bubble, stirring occasionally.
  5. Mix corn starch and water in a small, sealable container, and shake until well combined.
  6. Add to chicken mixture and stir until it begins to thicken. (If not thick enough, add up to another teaspoon of cornstarch with water, but don’t go crazy. It will thicken some when it cools.)
  7. Remove chicken mixture from heat and set aside.
  8. Preheat oven to 375 degrees.
  9. Mix flour and salt in a large bowl.
  10. Add shortening and combine with a pastry blender until the mixture resembles coarse crumbs.
  11. Slowly add ice cold water, thoroughly combining with flour mixture until the dough pulls away from the side of the bowl and is joined into one large, slightly moist lump.
  12. Turn approximately half the dough out onto a floured surface, flipping until the exterior is coated in dry flour.
  13. Press down with your hands into a very rough approximation of the shape you want.
  14. Use a floured rolling pin to roll dough until it is just under 1/4 inch thick.
  15. Place a pie tin(s) upside down on the dough, and cut a circle wide enough to cover the interior slightly beyond the lip of the pan(s).
  16. Line pan(s) with the dough you have just cut. It should protrude above the lip of the pan(s).
  17. If using multiple pans, repeat cutting dough and lining pans until all pans have been lined with dough.
  18. Spoon chicken mixture into prepared pie pan(s), about 3/4 full.
  19. Turn the remaining half of the dough out onto a floured surface, flipping until the exterior is coated in dry flour.
  20. Press down with your hands into a very rough approximation of the shape you want.
  21. Use a floured rolling pin to roll dough until it is just under 1/4 inch thick.
  22. Cut rolled dough to a size suitable to cover the top of the pie(s).
  23. Cover pie(s) with crust, and crimp edges together all the way around to seal.
  24. Using a sharp knife, cut a simple design in the top crust to vent the pie. (This is not the type of pie on which you want to try a fancy-schmancy cut crust design. This filling is lumpy and bubbly, and all of your artistic toil will be for naught.)
  25. Arrange pie pan(s) on a baking sheet lined with foil.
  26. Bake in pre-heated oven for 40-45 minutes, until crust just begins to brown.
  27. Remove from oven and allow to cool for about 10 minutes before serving.
  28. To reheat pot pie, wrap in foil and bake at 350 degrees for about 20-25 minutes. (Defrost first if frozen.)
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Charlie’s Chinese Chicken

I traded my Lemon Meringue Pie recipe with a co-worker whose parents had a very popular Chinese restaurant to get the secrets to this dish. You can customize it with more or different veggies, by varying the ratio of Hot Chili Garlic Sauce and Honey to increase or decrease the spiciness, or make it with different meats. 

Ingredients

  • Four Servings White Rice
  • 2 lbs. Boneless Skinless Chicken Breasts
  • 1 ½ cups All-Purpose Flour
  • ½ cup Corn Starch
  • Water (enough to create a thick batter)
  • 4 cups Vegetable Oil
  • 4 cups Frozen Asian Vegetables
  • 1 tbsp. Hot Chili Garlic Sauce
  • ½ cup Honey
  • ½ tsp. Sesame Oil
  • 1 tbsp. Sesame Seeds

Directions

  1. Prepare four servings of white rice.
  2. Heat oil in wok or a large skillet over Medium High to High heat.
  3. Cut chicken in to small, bite-sized pieces of equal size.
  4. Mix flour, corn starch, and water into a thick batter.
  5. Add chicken to batter and mix until all chicken is well coated.
  6. Confirm that oil is hot by flicking a few drops of water into the wok. It should be hot enough that you have the impulse to jump backward from the stove when the water hits the oil.
  7. Carefully drop individual pieces of chicken into the oil. Be brave! It’s a bit like dropping rocks into the mouth of a volcano. The closer you get the chicken to the oil before you drop it, the less it will splash, likely saving you a trip to the burn unit at the emergency room.
  8. Cook until golden brown.
  9. Remove chicken from oil and transfer to a plate lined with paper towels.
  10. Remove oil from wok but do not wash or wipe. You want to have a coating of oil remaining in the wok.
  11. From this point on, you will be flipping and stirring constantly, so have everything within arm’s reach!
  12. Return wok to heat and add frozen vegetables.  Cook until just hot. Do not overcook as they should still be firm and crisp.
  13. Add cooked chicken to vegetables in wok and combine.
  14. Add hot chili garlic sauce, honey, and sesame oil, and mix until chicken and vegetables are thoroughly coated. You might be thinking, “I just dumped out four cups of oil! Why add sesame oil now?” Charlie always said that adding sesame oil gives food “Real Chinese Flavor,” so don’t skip it!
  15. Remove from heat and serve over white rice.
  16. Sprinkle with sesame seeds.
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Dadgum Biscuits & Gravy

I spent a few years in Texas, and this dish is something that everyone is required to learn to make before they’ll issue you a Concealed Handgun License. These biscuits are freakin’ fantastic, and my gravy has a not-so-traditional twist or two that gives it a lot of savory flavor. Y’all are fixin’ to be full as a tick!

THE BISCUITS

This makes about six biscuits, so double the recipe if you’re hungry enough to eat the south end of a northbound mule.

Ingredients

  • 2 cups All-Purpose Flour
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt
  • 1 tablespoon White Sugar
  • 1/3 cup Shortening
  • 1 cup Milk

Directions

    1. Preheat oven to 425 degrees.
    2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
    3. Cut in the shortening until the mixture resembles coarse meal.
    4. Gradually stir in milk until dough pulls away from the side of the bowl.
    5. Turn out onto a floured surface, and knead.
    6. Roll dough out to 1/2 inch thick. Dust with flour and fold twice.
    7. Roll dough out to 1/2 inch thick. Dust with flour and fold twice.
    8. Roll dough out to 1/2 inch thick. Dust with flour and fold twice.
    9. Roll dough out to 1/2 inch thick. Dust with flour and fold twice.
    10. Roll dough out to 1/2 inch thick. Dust with flour and fold twice.
    11. Roll dough out to 1/2 inch thick. Dust with flour and fold twice.
    12. Roll dough out to a full inch thick. (Aren’t you glad I didn’t say, “Dust with flour and fold twice.” again?)
    13. Cut biscuits from rolled dough with a pint glass dipped in flour.
    14. Repeat until all dough is used.
    15. Place biscuits onto a foil-lined baking sheet very lightly sprayed with cooking spray.  (You can omit the cooking spray if you’re feeling lucky, but why risk it?)
    16. Bake for 12 to 14 minutes, until edges begin to brown.
    17. Remove from oven and set aside.

 

THE GRAVY

Ingredients

  • 2 tbsp.  Cooking Oil
  • 3/4 cup Chopped Onion
  • 1 lb. Ground Beef
  • 1 tsp. Garlic Powder
  • 2 tbsp. All-Purpose Flour
  • 2 cups Whole Milk
  • Salt & Pepper to taste

Directions

  1. Heat cooking oil in large skillet over medium-high heat.
  2. Add chopped onion and cook until slightly soft, just a minute or two.
  3. Add ground beef and cook until JUST brown, when the last bit of pink has barely disappeared.
  4. Do NOT drain fat from the ground beef mixture.
  5. Add garlic powder and flour and mix until all meat is well coated.
  6. Add milk and cook and stir until thick and bubbly.
  7. If gravy is too thick, add a little more milk until it’s just right.  (Keep in mind, this is no wimpy, runny gravy!)
  8. Season with salt & pepper to taste.
  9. Split biscuits in half lengthwise on a plate and smother with gravy.
  10. Say, “Gadgum!” when you taste them!
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“Secret Sauce” Pizza

The “secret” is something you probably already have in your fridge, especially if you live in the South.  This recipe, unlike other pizzas, is also heartburn free! I make my dough in the bread machine, but you can also do this in the more traditional way if you need an upper-arm workout.

THE DOUGH

Ingredients

  • 3/4 cup Warm Water
  • 1 1/2 tablespoons Olive Oil
  • 2 tablespoons White Sugar
  • 1/2 teaspoon Salt
  • 1 1/2 cups Bread Flour
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Basil
  • 1 1/2 teaspoons Active Dry Yeast

 

Directions

    1. Put all ingredients into the pan of a bread machine individually in order listed.
    2. Select Dough cycle and press Start.
    3. Have a glass or two of wine and watch your favorite cooking show.
    4. When dough cycle is complete, remove from pan and shape on a vented pizza pan
    5. Let dough rest 10 to 15 minutes after shaping before applying toppings.  It’s been through a lot and needs time to come to terms with it’s feelings.

Alternative (Masochistic) Method:  Start yeast with sugar and water. When ready, mix with remaining ingredients and knead on a floured surface until you feel the urge to look up “Bread Machines” on Amazon.  Cover and rise in a place conducive to a nap (i.e. warm and quiet) until doubled in size, about one hour.  Then shape and let rest.

(Sneaky trick: I put the oven on the “Keep Warm” setting of about 170° for just a minute or two while I’m shaping the dough, then turn it off and let the shaped dough rest in a toasty oven while I’m preparing the toppings.)

 

THE PIZZA

Ingredients

  • 2 tbsp. Olive Oil
  • 1 Large Chicken Breast
  • 1 cup Ranch Dressing
  • 2 cups Shredded Mozzarella Cheese
  • 1 Roma Tomato, diced
  • 1 1/2 cups Fresh Spinach
  • 1/4 cup Parmesan Cheese
  • 1/2 tsp. Garlic Powder
  1. Pre-heat oven to 425 degrees.
  2. Heat olive oil in a frying pan over medium-high heat.
  3. Cut chicken breast into small pieces.
  4. Cook chicken in frying pan until JUST cooked.
  5. Remove chicken from pan and put on a plate lined with paper towels.
  6. Spread ranch dressing evenly on shaped dough.
  7. Add mozzarella, cooked chicken, roma tomatoes, and spinach, being sure to add a little of the mozzarella on top of the other toppings.
  8. Sprinkle with garlic powder and parmesan cheese.
  9. Bake for 10-14 minutes (depending on how you like the crust).
  10. Cool a few minutes before cutting.
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