Hickory Wings with Bourbon-Molasses Glaze

Ladies and gentlemen, I have the perfect grilled appetizer for your summer get-togethers. How about smoky, sweet, and spicy wings with the unmistakable taste of Kentucky bourbon? Be prepared to have a reputation amongst the neighbours!

I love making wings on the grill, since they're so different than what I'm used to getting in a restaurant. Once you try them, there will be no going back. Trust me, you're about to start just staying home on wing night. These wings are rubbed with a flavourful mixture of smoked paprika, mustard, garlic, onion, and chipotle before being smoked over hickory wood chips.

A glaze consisting of bourbon, soy sauce, molasses, and butter is cooked just long enough to melt the latter; therefore, you should use a bourbon that you like, since the glaze will taste strongly of it. When the wings have had a chance to get comfortable on the smoky grill, brush them with the glaze, basting them a few times until they're ready to eat.

Amazing. Serve them up with some chunky blue cheese dressing, of course (along with lots of napkins).  They'll quickly become a favourite. You may find yourself going through a bottle of Wild Turkey in no time...just a friendly warning!

Hickory Drumettes with Bourbon-Molasses Glaze: The Recipe

From "Weber's Way to Grill" by Jamie Purviance

Amanda's notes: Contrary to what you may think, this blog is not sponsored by the Weber people. What can I say? I just find myself not having to look anywhere else for great recipes for the grill. 

I use salted butter and dark molasses, and the wings taste fine to me!

Ingredients

Rub:

1 tbsp smoked paprika

2 tsp dry mustard

1 tsp kosher salt

1/2 tsp granulated garlic

1/2 tsp granulated onion

1/4 tsp ground chipotle chile

20 chicken wings, split (about 3 lbs)

Glaze:

2 tbsp soy sauce

2 tbsp bourbon

1 tbsp light molasses

1 tbsp unsalted butter

2 handfuls hickory wood chips, soaked in water for at least 30 min

Directions

In a large bowl mix the rub ingredients. Add the wings and toss to coat them evenly. Prepare the grill for indirect cooking over medium heat.

In a small saucepan, bring the glaze ingredients to a boil over high heat and cook just until the butter melts. Transfer to a small bowl and let cool.

Drain and scatter the wood chips over lit charcoal or put them in the smoker box of a gas grill, following manufacturer's instructions. Brush the cooking grates clean. Grill the wings over indirect medium heat, with the lid closed as much as possible, until the meat is no longer pink at the bone, 20 to 30 minutes, turning and basting with the glaze once or twice during the last 20 minutes of cooking. Serve warm.

Classic Burgers with Barbecue Spices

When you make sure to buy good quality ground beef, it's true that you can make it into delicious burgers with nothing more than a little bit of salt and pepper, and maybe some Worcestershire sauce. However, if you feel like adding a little kick to your burger meat, do I have the spice blend for you!

This spice blend is adapted from Weber's "Charcoal Grilling" and is our go-to rub for hamburgers. It's the perfect combination of spicy, sweet, salty, and pungent ingredients, and it's the only thing you need to add to your beef before forming patties. Forget the eggs, oatmeal, or bread crumbs; as Iron Chef Bobby Flay would say, these are burgers, not mini meat-loaves! Simplicity is best.

I mentioned a few weeks ago that I wanted to try a blend of cream cheese and blue cheese as a burger topping; I've had it since then and it's a new favourite. The creaminess and the strong flavour of the cheese really complements the beef.

I combine roughly equal amounts of the cheeses together, spread the mixture on some pita buns and then place them on the burgers when they're close to being done. Mouth-watering meltiness ensues. Mmmmm mmmm!

With your favourite fixings and condiments (lettuce, tomato, and lots of mustard for me) these classic burgers with barbecue spices make for the perfect summery meal. Simple, cheesy, juicy...what more can you ask for on a nice, grill-friendly day?

Classic Burgers with Barbecue Spices: The Recipe
Adapted from Weber's "Charcoal Grilling: The Art of Cooking with Live Fire" by Jamie Purviance

Ingredients
1.5 lb ground chuck (80% lean)

1 tsp kosher salt
1/2 tsp pure chili powder
1/2 tsp light brown sugar
1/2 tsp granulated garlic
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp freshly ground black pepper
1/4 tsp celery seed
1/4 tsp ground cumin

Directions
Combine rub ingredients in a small dish. Add to ground chuck and gently incorporate. Form 4 equally-sized patties. Grill or fry as usual to your liking. Enjoy!

Smoked Salmon Spread

Last summer, we got together regularly with two other couples for what I like to call "Barbecue Club." Every few weeks, we would take turns hosting gatherings to which everyone brought their own meat to grill (and beverages, of course) while the appetizers and sides were a shared responsibility. It was a fun and no-pressure way to have frequent dinner parties.

Therefore, as this weekend's temperatures hit the high teens, I was delighted that we resurrected Barbecue Club. As Jeff prepared a spice rub for the steaks he bought at the farmers market that morning, I whipped up the appetizer I had agreed to provide: a smoked salmon spread.

Atlantic smoked pepper salmon was on sale at my grocery store, so I took advantage. I combined roughly equal amounts of flaked salmon and a mixture of cream cheese, mayonnaise, and fresh lemon juice by hand, folding in green onion, fresh dill, and pickled capers for extra flavour. Once it was well blended, I gently folded in more salmon flakes for a chunkier texture.

I let the spread sit for a couple of hours before tasting it. It was delicious! Very rich, creamy, and full of great flavour. I served it with an assortment of fancy crackers, but it would also be perfect on rice crackers, crostini, rye toasts, or even on lettuce leaves or cucumber slices.

Whether served at an elegant cocktail party indoors or a casual outdoor gathering with your pals next to a hot grill (my preference), this smoked salmon spread is a great way to kick off an evening of good food and conversation. I can't wait for all the delicious meals that I'll be having in good company thanks to the arrival of nice weather!

Smoked Salmon Spread: The Recipe

Amanda's notes: If you can't find smoked pepper salmon, just add plenty of freshly cracked pepper to the spread.

Ingredients

150 g smoked pepper salmon, flaked, divided

3/4 block of cream cheese, softened 

2 tbsp mayonnaise

2 tbsp fresh lemon juice

2 green onions, finely chopped (including green parts)

2 tbsp fresh dill, chopped

1 tbsp pickled capers, drained, roughly chopped

Directions

Combine cream cheese, mayonnaise, and lemon juice in a bowl, working with a spatula until very smooth. Mix in 3/4 of the flaked salmon until smooth. Fold in green onions, fresh dill, and capers until incorporated. Gently fold in the rest of the flaked salmon, until just mixed through. 

Let spread sit in the fridge for at least a couple of hours. Garnish with a sprig of dill, and serve immediately with a selection of crackers, rice crackers, crostini, rye toasts, or mound onto lettuce leaves or cucumber slices. Enjoy!

Margherita Pasta Salad

Whenever I am fortunate to be eating in a restaurant that has a wood-fired oven, I like to order a Margherita pizza. In my opinion, this simple and classic combination of tomato, fresh mozarella, and basil is the perfect way to enjoy a good quality pie. I haven't had one in a while, but, for some reason, as I was dreaming up a pasta salad for tonight's supper, the image of a Margherita pizza popped into my head. Once it did, it wasn't going anywhere! So, I decided to just roll with it.

I kept the salad very simple, just like the original concept. I tossed some cold fusilli, halved grape tomatoes, and quartered bocconcini in a homemade garlic-infused olive oil and let the mixture marinate for a few hours. In order to keep the basil as fresh as possible, I waited until I was ready to serve the salad before tearing the leaves and adding them in. I sprinkled a little bit of asiago on top as a garnish, and I was good to go!

Sometimes, simple is best. Tomato, fresh mozarella, and basil are a classic for a reason; the combination of the three just tastes right! (A little garlic in the background never hurt anyone, either.) The Margherita pasta salad was very refreshing, and I think it will be perfect for warm weather cooking, alongside just about anything. Why not borrow flavours from one dish to create another? I'm glad I did!

Margherita Pasta Salad: The Recipe
Amanda's notes: When cooking pasta, make sure your water is very salty--like the ocean! This is your one chance to add flavour to the pasta itself. If you do it right, you won't even have to add salt to the final dish before serving.


Ingredients
1 pkg fusilli pasta
1 container bocconcini (200 g), quartered (or whole baby bocconcini)
1 pint grape tomatoes, halved
3/4 cup garlic-infused olive oil*
freshly cracked black pepper, to taste
1 bouquet fresh basil leaves
grated asiago, to garnish

Directions
Cook pasta to al dente in plenty of boiling, salted water; drain, rinse under cold water until cool. Toss with bocconcini and tomatoes, add olive oil and toss to coat. Add plenty of freshly cracked black pepper, stir, and set in fridge for at least a couple of hours. Stir occasionally.
When ready to serve, tear basil leaves and fold into pasta. Taste and season if necessary. Garnish salad with grated asiago, serve immediately. Enjoy!

*To make your own garlic-infused olive oil, pour 3/4 cup of olive oil in a pot over medium heat. Add 2 or 3 peeled and smashed cloves of garlic. Once oil heats and bubbles for 5 minutes, strain and cool.

Pecan-Crusted Tilapia

There's a stall at my local famers market that sells the most amazing toasted pecans I've ever eaten in my life. I don't know how they do it, but they taste like happiness and I just can't get enough.

I recently tried pistachio-crusted halibut in a restaurant, and I really enjoyed the crunchiness of the nuts paired with the tender fish. Soon after, while savouring my daily snack of pecans from Heaven, I wondered how they would work in a similar recipe. Ooh, an experiment of the delicious kind!

I coated fresh tilapia fillets by submerging them in an egg wash, then a seasoned flour mixture, and once again in the egg; then, I pressed them into the toasted pecans that I crushed by putting them in a plastic bag and bashing them with a rolling pin (fun!) After a short fry in vegetable oil, the fish was ready for Jeff and me to enjoy.

The pecan-crusted tilapia couldn't have turned out any better. Both crispy and flavourful, it was a nice change from the usual bread crumbs (don't worry, panko, I still adore you! I just need a little variety!) This is a very special way to eat fish at home, and it's easy to do. I would eat it with guests at a dinner party, I would eat it by myself in my pyjamas; I would eat on a boat, I would eat it with a goat; I would eat it in the rain, I would eat it in a ditch somewhere (is that how it goes?)

As a little aside, fish needs a potato. I tossed some blue potato chunks with olive oil, kosher salt, and freshly cracked pepper, and roasted them with the rest of the fresh rosemary that I had kicking around from last week's lasagna, removing the stalks before serving. Rosemary and potatoes is a combination that I just love!

I don't know what else to say but to try this recipe as soon as possible. I'm sure any type of fish or nut would work, but trust me that tilapia and pecans are a great match. I love discovering new favourites. Here's to successful culinary experiments! 

Pecan-Crusted Tilapia : The Recipe

Ingredients

1 large egg

All-purpose flour

Kosher salt

Fresh cracked pepper

Smoked paprika

1/2 lb toasted pecans

2 fresh tilapia fillets

vegetable oil for frying

kosher salt

Directions

Place pecans in a sealed plastic bag, and crush with a rolling pin or a heavy mug.

Beat egg with a little bit of water and place in a shallow dish. Cover a shallow dish with all-purpose flour, mix with kosher salt, pepper, and paprika. Spread crushed pecans in a third shallow dish. Pour 1/4 inch of vegetable oil in a skillet, heat to medium heat.

Pat tilapia fillets with paper towel to remove moisture. Coat both sides of fillet in egg wash, then flour, then egg wash again. Press both sides into crushed pecans, shake fillet gently to remove excess.

Fry fillets in oil, about 5 minutes per side. Transfer to paper towel-lined plate and sprinkle immediately with kosher salt.

Enjoy!

Butternut Squash Lasagna with a Garlic and Rosemary Bechamel Sauce

This morning, when Jeff questioned me about what I wanted to make for dinner, nothing appealed to me. Did I want to cook the roast that we have in the freezer? No. Did I want chili? Nah. Chicken? Blah. Then, it dawned on me that I was feeling crummy because I had eaten out three nights in a row; instantly, I knew what I wanted. "Vegetables!," I cried out. "My body's saying it wants vegetables!" And right then, I knew it was time to make my butternut squash lasagna.

I'd never made my butternut squash lasagna until today, but I've been creating the recipe in my head for quite some time. Today was the perfect day to make it, too; Jeff was going to be out for the afternoon and I hadn't made any plans, it was snowing again so a heavier dish was in order, and, as I mentioned before, I had eaten out so much that I was happy to spend a couple of hours cooking. It was simply meant to be.

I roasted my butternut squash, gently mashed it, then mixed it with some spinach. Inspired by my zucchini boat recipe, I folded the vegetables into a mixture of ricotta and Parmesan cheese.

I wanted to add complementary flavours to my bechamel sauce, but I didn't want to overwhelm my star ingredient, the squash; therefore, I decided on an infusion: I added full sprigs of fresh rosemary and some smashed cloves of garlic to the simmering milk, straining the sauce before using it in the lasagna.

Having finished the filling and the sauce, I was ready to layer them with fresh pasta sheets.

Finally, I topped the lasagna with a layer of fresh mozarella, set it into the oven to bake, and proceeded to wash what seemed like every single dish I own. Oh well, at least it's a good way to pass the time when you're looking forward to your meal (three cheers for thinking positively! Hip hip hooray!).

This lasagna was everything I imagined it would be. I loved the sweet taste of the squash, the creaminess of the ricotta, the saltiness of the parmesan, and the subtle taste of garlic and rosemary in the smooth, nutty bechamel. The fresh and tasty mozarella was the perfect topping, stretching into long ribbons with every forkful of pasta.

By the time dinner was ready, Jeff was home and glued to my side, sticking his nose two inches away from the fragrant dish as I began slicing. I set a big square on each of our plates, adding a giant pile of lightly dressed greens alongside. As we sat down to eat our homemade meal, I could feel my body thanking me profusely for such delicious vegetables.

Butternut Squash Lasagna with a Garlic and Rosemary Bechamel Sauce: The recipe
Amanda's notes: When it comes to lasagna, I'm more interested in the filling than the pasta, which is why I have a small number of layers. If you want to use more layers of pasta, scale up the amounts of the filling a bit, and make as many thinner layers of filling between pasta as you like. Or, use the recipe as written but make the lasagna in a smaller pan.
This dish is time consuming, but not at all difficult. Try it this weekend!

Ingredients: filling
1.5 lb butternut squash, peeled, seeded, and cubed
1 pkg frozen chopped spinach, thawed and drained
1 container ricotta cheee
1 cup Parmesan cheese
olive oil
kosher salt and fresh cracked pepper, to taste

Directions
Preheat oven to 400F. Toss squash with olive oil and salt and pepper, roast on a cookie sheet for 40 minutes, stirring occasionally. Meanwhile, mix parmesan and ricotta cheee. Allow roasted squash to cool slightly, then mash lightly, mix with spinach, and fold into the ricotta and parmesan cheese mixture. Taste and adjust seasoning if necessary. Set aside.

Ingredients: Garlic and Rosemary Bechamel Sauce
Basic bechamel sauce adapted from Iron Chef Mario Batali
5 tbsp butter
4 tbsp all-purpose flour
4 cups whole milk
4 sprigs rosemary
4 cloves garlic, peeled and smashed
1/2 to 1 tsp salt (to taste)
1/2 tsp ground nutmeg

Directions
Melt the butter in a saucepan over medium heat. Add flour, whisk until completely smooth. Cook mixture, whisking constantly until golden, about 5-6 minutes. Meanwhile, add milk, garlic, and rosemary to a saucepan and heat to just below the boil. Add the heated milk mixture to the butter and flour mixture gradually, a cup at a time, whisking constantly to keep smooth. Bring the milk to a gentle boil, stirring constantly, for 10 minutes.
Remove sauce from heat. Strain into another saucepan. Add nutmeg, and salt to taste.

Ingredients: Assembly
1 pkg oven ready fresh pasta sheets (such as Olivieri)
fresh mozarella, sliced or grated

Directions
Preheat oven to 350F. Spread 1 cup of the sauce on the bottom of a 9x13 in baking dish. Add a layer of noodles, cutting the sheets to cover the surface, overlapping slightly. Spread half of the filling into an even layer on the noodles. Pour 1 cup of sauce over the filling, spreading evenly. Top with another layer of noodles. Press with your hands to tighten the layers. Repeat layering, ending with a 3rd layer of noodles. Poor remaining sauce over top layer, top with mozzarella, cover with foil, and bake for 35 minutes. Remove foil, bake 5 minutes more. Broil cheese for 5 minutes.
Remove lasagna from oven, cover, and let rest for 15 minutes before serving.
Enjoy!

Grown Up Tomato Soup and Grilled Cheese

Are you looking to update your favourite childhood meal to your sophisticated, adult tastes? Simple!

Start with a homemade bowl of tomato soup. No need to put too much effort into it; just mix some canned crushed tomatoes with some broth (we had homemade chicken broth in the freezer, but a good store bought brand is just fine) and some flavouring agents and spices, and let it simmer for a little while.

Onto the sandwich. The foodie's secret to a phenomenal grilled cheese is quality ingredients. Choose wisely, keeping in mind that there are a few easy ways to sneak in extra flavour. For example, this fresh loaf we bought at the farmers market is a rye bread with caraway seeds. I love how fragrant it is!

Of utmost importance, of course, is the cheese. My suggestion is to go with either something that is flavoured (like an herbed Gouda, Havarti, or Monteray Jack) or something smoked. Pictured here is one of my favourites, apple wood smoked Cheddar cheese. The beauty of using it in a grilled cheese (or in just about anything, really) is that it tastes a bit like bacon. The taste of bacon in your grilled cheese without having to bother frying any? Yes, please!


Are you ready for this?

Oh, yes.

Mmmmmmm! Although reminiscent of everyone's familiar childhood meal, this gourmet version takes the concept of tomato soup and grilled cheese to a whole new level. Homemade soup, even a quick one such as this, always has a lot more depth and flavour than what comes out of a can, and the sandwich, when made with quality bread and cheese, is a little taste of happiness. I guarantee that this meal will put a smile on anyone's face. Personally, my inner child jumped for joy while my matured taste buds savoured every element.

Lastly, I think you all know what to do: dip that baby!

Quick Homemade Tomato Soup: The Recipe

Amanda's notes: If you would like to make a heartier meal out of your soup, add a handful of macaroni and a drained and rinsed can of beans.

Ingredients

olive oil

1 onion, chopped

2 cloves garlic, minced

6 cups broth (chicken, beef, or veggie)

2 large cans crushed tomatoes, plain

1 tsp crushed red pepper

2 tsp soy sauce

1 tsp Worcestershire sauce

about a palm full each of basil, oregano, thyme, rosemary

kosher salt and freshly cracked black pepper, to taste

Directions

Heat olive oil in a large saucepan over medium high heat. Add onion, saute a few minutes. Add garlic, saute a few minutes more. Add broth and tomatoes, bring to a boil. Reduce to a simmer. Add rest of the ingredients. Simmer for 30 minutes. Enjoy!

Crab Cakes

I've mentioned before that I am trying to recover from a life-long irrational fear of seafood; now that I've conquered cooking fish at home, crab cakes were next on my list to try. Jeff and I looked online for recipes, but we were overwhelmed by all of the variations. After reading a few different ones, we decided to just forge ahead with our own ideas.

In addition to the crab and mayonnaise, of course, I was insistent on green onions while Jeff was insistent on corn; in they both went! We also added panko bread crumbs, fresh lemon juice, sriracha hot sauce, cayenne pepper, and an egg. Next, I pressed the patties into more panko before frying them in a skillet so that they would be extra crispy. I served the hot crab cakes with some tarter sauce into which I whisked a whole bunch of fresh lemon juice.

I really enjoyed these crab cakes. The corn brought out the sweetness in the crab while also adding a different texture to the mix. The green onions and lemon juice provided plenty of brightness, while the hot sauce and cayenne pepper made the cakes perfectly spicy. What can I say about panko? The contrast between the crispness of the outside of the cakes and the tender inside was to die for; I'll never use another kind of bread crumb.

Keep in mind that I've only tried crab cakes a couple of times, so I don't have the greatest frame of reference; however, Jeff, the household Crab Cake King, assured me that these were very, very good. With his endorsement, I am confident in recommending this recipe. Enjoy!

Crab Cakes: The Recipe

Amanda's notes: Next time, I may add another egg to this recipe because the cakes were a little fragile; however, it was nothing that gentle handling couldn't take care of.

The next day, I broke up the leftover crab cakes into the leftover rice, added some green peas, and fried everything in a skillet with a little bit of soy sauce. Tasty!

Ingredients

1 package frozen crab (approx. 1 lb), thawed

1/2 cup mayonnaise

1/2 cup panko bread crumbs

4 green onions, sliced

1 can corn, drained

1 large egg (2 if mixture isn't holding together)

juice from 1/2 lemon

1 tsp sriracha hot sauce

1/4-1/2 tsp cayenne (less or more, depending on how brave you are!)

1 tsp kosher salt

freshly cracked black pepper

Extra panko

vegetable oil

Directions

Mix all ingredients, form into patties (6 large, 12 small). Fill a shallow dish with extra panko, coat patties on both sides. Coat the bottom of a skillet with vegetable oil, heat to medium high. Fry crab cakes until golden brown (about 3 min per side). Drain on a cookie sheet lined with paper towel. Serve cakes with lemony tarter sauce. Enjoy!

Meatballs, Two Ways

Jeff and I bought the entire box-set of The Sopranos off of e-bay, and we've been drawn into the show in a big way. In addition to making me swear like a sailor and exclaim things such as "Always with the barking, that one!!" to no one in particular when I'm playing with the dog, The Sopranos has given me a huge craving for Italian food. The other night I watched a scene in which Dr. Melfi is eating dinner with her family, and I couldn't take my eyes off a big dish of pasta with giant meatballs sitting on top of it. I just had to make my own.

I very gently mixed lean ground pork and beef with finely grated onion, minced garlic, freshly grated parmesan cheese, panko breadcrumbs (which are Japanese rather than Italian, but they're the best,) marjoram, crushed red pepper flakes, kosher salt and freshly cracked black pepper, and a couple of beaten eggs, and chilled it for about 15 minutes. I then lightly rolled about 2 tbsp of the meat mixture between my palms to form the balls.

After browning the meatballs on all sides in a little bit of olive oil, I threw them into Jeff's simmering spicy homemade tomato sauce for about 15 minutes to heat them through.

Ladeled generously over some fresh spaghetti, these saucy meatballs were just what I wanted. Moist and flavourful, they held together well without being too compact. Bellissimo!

But that wasn't all, folks; the next day, I had grand plans for the tasty leftovers. While I reheated the meatballs on the stove, I put a loaf of crusty bread in the oven to warm it up, cut it into two pieces, and then sliced it, taking care to leave one edge intact. To make a pocket, I used a spoon to scoop out a lot of the warm bread (which Jeff and I happily snacked on) and spread a bit of garlic butter on the inside of it.

I filled the bread with provolone cheese and the warmed up meatballs and sauce, and put the sandwiches back in the oven for a few minutes. Once the cheese was good and melted, Jeff and I eat the best lunch ever.

I totally recommend going through the trouble of making your own meatballs, just so that you can experience the likes of this sandwich. You will burn the roof of your mouth, but you will not care. Oh, I can still taste it: the crunchy bread, the tender meatballs, the spicy sauce, and the gooey cheese, all melded together into a mouthful of heaven. I am changed.

Aside from stimulating my mind for hours on end, The Sopranos has given me the best sandwich of my entire life. What's not to love? Although I can't say for sure that Carmela Soprano or Dr. Melfi would serve these meatballs to their Italian families, I'm glad to say that I satisfied my craving to the best of my abilities. There really is no limit to where a hobby cook can find inspiration; so tell me, what has inspired some of your best cooking?

Meatballs: The Recipe
Amanda's notes: Be careful not to over-mix! Once the ingredients are just incorporated, and after letting the mixture sit, wet your fingers with water and roll each meatball very gently in the palm of your hand.

Ingredients
1 lb ground beef
1 lb ground pork
2/3 cup panko bread crumbs
2-3 garlic cloves, minced
1/2 cup finely grated onion
2 large eggs
1/2 cup grated parmesan cheese
1-2 tsp dried marjoram
1 tsp red pepper flakes
1/2 tsp kosher salt
1/2 tsp freshly cracked black pepper

2 tbsp olive oil
Tomato Sauce

Directions
Bring tomato sauce to a boil; reduce heat to a simmer. Meanwhile, gently mix all ingredients. Let mixture sit in fridge for 15 minutes. Form balls out of 2-3 tbsp of mixture. Heat olive oil in a pan over medium heat. Cook meatballs in batches, turning every few minutes to brown all sides, 8-10 minutes. Transfer the meatballs to the simmering tomato sauce, covering and turning heat to low, to finish the cooking process (10-15 min.) Serve over spaghetti or in a sandwich. Enjoy!