a bubbly sip & tangelo twist

Although winter is concentrated with comfort foods, rich sauces and therapeutic textures, the promise of spring shines through with the brightness of fresh herbs and citrus.

In an evening preparing "fried chicken and biscuits," I put my spin on the classic with tangy tangelo, velvet mascarpone & a bit of bubbly.

C h e e r s !

Oatmeal-Crusted Chicken Fried Chicken with

a Tangelo Relish, Mascarpone Mashed Potatoes,

Buttermilk Biscuits and a Pink Peppercorn Gravy

Oatmeal-Crusted Chicken Fried Chicken

Serves 2.

1/2 c AP flour

1 egg, whisked

1/2 c old fashioned oats

1/2 c dried breadcrumbs

2 boneless, skinless chicken breasts

peanut oil for frying

Begin by creating a breading station: add flour to one plate, whisked egg to another, and a mixture of oats and breadcrumbs to the third. Pat chicken breasts dry and season with salt and fresh-cracked pepper. Dredge each breast with flour (shaking off excess), eggs, and then oatmeal mixture. Make sure to coat all edges completely.

Chill on a sheet pan while heating oil.

Heat 1/2 inch of oil in a cast iron skillet at medium high heat until a fleck of flour sizzles. Carefully place your chicken breasts in hot oil and fry 2-3 minutes per side until golden brown.

Finish in a 375 degree oven until just cooked through (approximately 3 more minutes depending on thickness).

Tangelo Relish

Serves 2.

1 tangelo, segmented

1 T jalapeno, ribbed, seeded and minced

2 T red onion, minced

juice and zest of 1/2 lime

1 T Italian parsley, chopped

salt and pepper to taste

Combine all ingredients. Chill while preparing meal. Serve atop Oatmeal-Crusted Chicken Fried Chicken.

Mascarpone Mashed Potatoes

Serves 2.

1 lb Yukon Gold potatoes, diced in 1/2 inch chunks

1/4 c mascarpone

1/2 c heavy whipping cream

1 T unsalted butter

salt to taste

Simmer potato chunks in cold water approximately 20 minutes until fork tender. Meanwhile, simmer cream and butter together to warm. When potatoes are tender, drain well and return to pot over low heat.

Allow excess liquid to escape as steam. Mash potatoes with melted butter, simmered cream, mascarpone and salt to taste. Serve hot.

Buttermilk Biscuits

(recipe adapted from Epicurious)

Makes 12 biscuits.

3 c AP flour

2 T sugar

4 t baking powder

1 t baking soda

1 t salt

3/4 c unsalted butter, cold, cut into 1/2 inch pieces

1 c buttermilk, plus additional for brushing

1 t fresh rosemary, minced

Preheat oven to 425 degrees. Whisk together dry ingredients and rosemary. Cut in the butter with hands until mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms.

Turn the dough out onto a floured surface. Gently fold the dough over itself 3-4 times to create layers. Press dough out to 1.5 inches thick and cut with a 3-inch round cutter (do not twist). Lay biscuits on an ungreased cookie sheet, brush tops with buttermilk and finish with cracked black pepper. Bake 15-20 minutes until risen and golden.

Pink Peppercorn Gravy

Serves 2.

1.5 T unsalted butter

1.5 T AP flour

1 c whole milk

1 sprig fresh rosemary

salt, black pepper and crushed pink peppercorn to taste

Begin by making white roux. Melt butter over medium heat and whisk in flour to form a paste. Cook paste approximately 2 minutes careful not to brown. Stir in whole milk and whisk constantly. Bring mixture to a boil to thicken and add rosemary sprig. When ideal consistency is reached, season with salt, black pepper and crushed pink peppercorn. Serve immediately.

After a luxurious meal full of southern comfort,

my boyfriend and I sipped a lovely floral

Blanc de Blancs Champagne from the Chardonnay grape.

Bubbles and fried chicken-- a match made in heaven!

For dessert, I made a classic crumbling sweet perfect for all ages:

Peanut Butter Cookies with Turbinado

Yields: 4 dozen

(I cut this recipe in half)

3 c AP flour

1 t baking powder

1 t salt

1 c unsalted butter, softened

1 c creamy peanut butter

2 t vanilla extract

1 c golden brown sugar, packed

1 c sugar

2 eggs

turbinado (for sprinkling)

Preheat oven to 350 degrees. Spray two baking sheets with non-stick spray or line with parchment paper. Whisk together flour, baking powder and salt in a medium bowl.

In a stand mixer, cream together butter, peanut butter, sugar and brown sugar until light and fluffy- about 5 minutes. Stir in vanilla. Stir in half of dry mixture then add eggs one at a time mixing quickly after each addition. Mix in remaining dry ingredients.

With a small scoop, form dough into uniform balls and space evenly on cookie sheets about 2 inches apart. Using back of a fork, flatten dough balls and form a crosshatch design on top.

.

Sprinkle with turbinado.

Bake approximately 12 minutes and remove while still chewy, yet set. Let cool on baking sheet 3 minutes then transfer with spatula to a cooling rack.

Enjoy cookies with a cold glass of milk!

Finally, a big thank you to photographer, Kari Crowe

for the thoughtful mention on her gorgeous blog:

Check out her write-up on ideal shower ideas

with Linguine and Dirty Martinis.

lemon curd cakes & vanilla bean paste

Picnics. Ahh...lovely picnics.

I adore the prestige of these glamour-soaked outings full of chic wide-brimmed hats, tanned gams and wooden-laced picnic baskets with modern, funky plastic silverware.

Stylish sporks? Yes, please!

Time to divulge...

I haven't actually been on a traditional red gingham-draped affair but the idea of hip picnic cuisine sets me on a marching ant-friendly frenzy!

Whether an event involves a beach house balcony, fireside stools or a cashmere throw on the living room carpet, these picnic treats are lovely bites perfect for transport.

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Fab No-Bake Granola Bars

This recipe was compiled for a teambuilding event with children. After kid-approved recipe attempts (sans freezer), the bars didn't harden completely. Despite our minor roadblock, the bars were painstakingly simple, addictive, and the children inhaled them.

Although the mixture was mildly sweet, crunchy and chewy, I added a salt enhancement and dried pineapple for spice and flavor balance.

1 c puffed cereal

3/4 c rolled oats

1/2 c coconut flakes

1/2 c dried pineapple

2 T pumpkin seeds

2 T sesame seeds

1/4 c vegetable oil

1/4 c light agave nectar

1/3 c cashew butter

10 medjool dates, pitted and minced

1/4 t kosher salt

Combine all ingredients in a large bowl. Mix thoroughly with hands. Transfer mixture to a parchment-lined cookie sheet. Freeze to harden. Cut into desired shapes and enjoy!

Watermelon Cucumber Skewers

No formal recipe needed for this healthy, bright & cheery-skewered treat.

Simply rotate sliding cubes of seedless watermelon, chunks of English cucumber, fresh mint leaves and halved yellow plum tomatoes with chunks of feta on wooden skewers. Drizzle with fine olive oil, a sprinkling of salt & pepper and a squeeze of lime juice.

Other favorite watermelon combinations compiled by hungry friends & family:

watermelon + vodka/everclear (take yo pick!)

watermelon + salt

tostada + tuna + watermelon salsa

jicama + ancho chile powder + watermelon

watermelon + cucumber + feta

smoked sea salt + seared scallops + basil + watermelon

kalamatas + purple onions + feta + watermelon + lime + mint

Finally, a picnic is never complete without a bottle of red, crusty baguette, fine cheeses and fresh fruit. Why not roll them all into one? Wine on the side, please.

Grilled Chicken Melt with Figs, Havarti, Charred Corn & a Smoked Paprika Aioli

These sandwiches combine sweet, smoky, creamy and chewy. Can you say delicious?

Although these are melted sandwiches, they are perfectly delightful served room temperature for a road trip or picnic. I chose over-sized, rustic sourdough rolls to prevent the horrible soggy bread plague. If figs aren't available or in season, sliced apples or pears would be quite lovely.

Serves 2.

2 organic, boneless, skinless chicken breasts
1/4 c California figs, sliced thin
4 slices havarti cheese
2 ears of corn, kernels sliced off
1 t olive oil
2 T fine mayonnaise
1/4 t Spanish sweet smoked paprika
salt and pepper to taste

handful of arugula

2 homemade sourdough rolls
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Preheat oven to 400 degrees.Toss corn with olive oil, salt and pepper. Roast on a baking sheet approximately 15 minutes until golden brown. Meanwhile, season chicken breasts on both sides with salt, pepper and a sprinkling of smoked paprika. Sear in a hot grill pan (over medium high heat) to develop grill marks (about 3 minutes per side). Finish breasts in the oven until just cooked through, approximately 5 more minutes. Set chicken on a cutting board to rest.
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Slice sourdough rolls horizontally and toast in the oven to warm approximately 3 minutes. Meanwhile, combine smoked paprika with mayonnaise and a pinch of salt to form aioli. Spread on all toasted roll halves.

Assemble sandwiches starting on the bottom with a slice of havarti, sliced chicken, figs, another slice of cheese and a sprinkling of roasted corn. Melt bottom half of sandwich in the oven set on broil approximately 3 minutes. Top with arugula and second half of the toasted sourdough bun.

After savoring these luscious melts, wash them down with some ginger sodas then get cracking on dessert. These fruit-filled sweet loaves would be equally delicious warmed for breakfast with a shot of espresso or sliced at room temperature for afternoon tea time.

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Fresh Strawberry Bread with Creme Fraiche & an Orange Glaze

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Moist, sweet, tangy and luscious with a smoky cinnamon aroma.

Yields 2 large metal loaf pans (9x5x3 inch)or 4 mini-loaves.

3 and 1/4 c AP flour
2 t baking soda
1/2 t cinnamon

1/2 t kosher salt

4 eggs, room temperature

2 and 1/3 c granulated sugar
1 c vegetable oil
2.5 c ripe strawberries, hulled and quartered
1/4 c crème fraîche
1 T vanilla bean paste

Preheat oven to 350 degrees. Butter loaf pans then dust with flour.

Whisk together flour, baking soda, cinnamon and salt in a bowl. Set aside. Beat together eggs and sugar in an electric mixture on medium high speed until very thick, pale and ribbon-like (about 10 minutes). Reduce speed to slow and stream in oil, crème fraîche and vanilla. Remove bowl from mixer. Toss together strawberries with flour mixture then fold into wet mixture until just combined.

Divide batter between pans and bake on middle rack until a toothpick comes out clean, approximately 1 hour for large pans and 45 minutes for mini-pans. Cool loaves in pans on rack 10 minutes then invert onto rack. Cool completely before glazing.
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Orange glaze:

1 T orange zest
juice of 1 orange

1.25 c powdered sugar
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Combine juice and zest. Slowly whisk in powdered sugar until desired consistency is reached.
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With a spoon, smooth or drizzle glaze atop cooled strawberry bread letting glaze fall down the sides. Let glaze harden, approximately 5 minutes then package loaves in parchment or slice and serve.

Recently, I was able to peruse a new-to-me Farmers Market just minutes from my downtown abode: Beach Street Local Market. The modest market was lined with diverse stands including all natural, dry-aged beef from Texas Heritage Beef Company and gorgeous homemade soaps and luxe body scrubs from Soap Addict.

After gathering fresh from-the-oven, warm Challah rolls and a modestly-priced container of luscious local honey from Weatherford, my sweet tooth led me to Le Chat Noir for ganache, meringue and buttercream-laced confections.

I settled on the Toasty Tart cupcake with buttermilk cake, lemon curd and just-right toasted Swiss Meringue while the still-sleepy Ms. Fort Worth Foodie opted for the Morning Gal with buttermilk cake, maple buttercream and what else? Bacon.
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crispy pork and tequila uncorked

Lately, my work week diet has consisted of:

granola bars
&
energy drinks

(I'm exaggerating, Mom)

to make up for my weekend binges of crispy pork, micheladas, breakfast tacos, pan-fried dumplings, mojitos and more! My jet-setting ambitions have been replaced with restaurant hopping and recipe jotting to find the most delicious things to fill my belly!

Cowtown Diner, a new eatery in Fort Worth, strives to jazz up traditional diner fare with dignified pairings such as duck breast with a blood orange hollandaise and jalapeno cornbread waffles. During the opening week, my boyfriend and I arrived for an early Sunday dinner complete with a charming, yet quirky server and cucumber tequila martinis.

We began with puff pastry-wrapped venison sausage (spicy!) then settled on "DQ style" steak fingers and the "Thanksgiving 365" platter for dinner. My Thanksgiving-inspired smorgasbord was complete with moist turkey, succulent gravy, tart, cranberry compote, haricot verts and chipotle cornbread stuffing. The food was delicious and we left delighted.

A cold Saturday later, Ms. Fort Worth Foodie and I were also able to venture to Tu Hai for their acclaimed traditional Vietnamese cooking. We started with cool spring rolls stuffed with crispy vegetables, tender shrimp and pork. Arriving shortly after were steaming bowls of Pho and crispy pork with vermicelli. Both dishes boasted sumptuous, fish sauce-laced broths with plenty of cilantro, julienned carrots and bean sprouts in between.

A few evenings later, I had a hankering for plantains and planned a braised chicken dinner to complement the starchy, yet satisfying delights.

Braised Chicken Thighs

I love braising because it really transforms a modest protein. The dark meat of these braised chicken thighs are simply succulent with beer-braised mirepoix and aromatics.

Serves 2.

1.5 lbs boneless skinless chicken thighs

2 T olive oil

3 carrots, peeled and chopped
4 celery stalks, chopped
1 large onion, chopped

1 bay leaf

1 sprig rosemary

1 t red pepper flakes

1 c beer (I used Rahr)

2 c chicken stock

salt and pepper to taste

Heat a Dutch oven and season chicken liberally with salt and pepper. Sear chicken thighs on all sides in olive oil to develop a brown crust. Set aside. Add vegetables to Dutch oven with a dash of olive oil and saute until caramelized (approximately 5-7 minutes). Deglaze vegetable mixture with beer then vegetable stock and add rosemary sprig and bay leaf.

Return chicken to pot and nestle in braising liquid. Cover and place pot in a 350 oven for approximately 45 minutes until chicken is fork-tender. Remove from heat and let mixture "rest" on the stovetop for 10 minutes to redistribute braising juices. Serve chicken with braising vegetables atop pistachio pilaf.

Zucchini Mint Pico

1 medium zucchini, diced

2 T mint, chopped

1 jalapeno, ribbed, seeded and minced

1/4 c cherry tomatoes, halved

juice and zest of 1/2 lime

2 T red onion, minced

Mix ingredients and cool in refrigerator until ready to use. Serve aside braised chicken and rice.

Caramelized Plantains

2 ripe plantains, sliced on the bias

1/2 c brown sugar

6 T butter

1 t red pepper flakes

salt to taste

While chicken is braising, melt butter with brown sugar over medium heat. Add plantains, red pepper flakes and salt. Slowly caramelize plantains until starches break down and plantains are tender.


Pistachio Ginger Brown Rice Pilaf

3 c prepared brown rice, warm
1/2 c pistachios, chopped
zest of 1 lime
1 T ginger, grated on the microplane
salt to taste

Add ingredients to brown rice, stir and serve beneath braised chicken.


Raspberry Crumbles with Toasted Sesame Seeds

I love cobbler but feel so guilty eating it!

Growing up, my Uncle Bob and I would fight over the thickened, fruit juice-drenched pastry and completely ignore the fruit. This cobbler rendition showcases fruit as the star with just the right amount of "crust." Sesame seeds add an unusual nuttiness and complexity.

Serves 2.

2 c raspberries
1 T AP flour
2 T sugar
zest of 1/2 lemon
zest of 1/2 lime

Preheat oven to 400 degrees. Combine berry mixture in a bowl. Set aside to macerate while preparing crumble.

Crumble mixture:

1/4 c sugar
1/4 c brown sugar
1/4 c AP flour
1/2 t salt
4 T cold butter, cut into small cubes
1 T toasted sesame seeds to garnish

Combine sugars, flour and salt. Add butter and crumble with fingers until butter is pea-shaped. To assemble crumbles, add berry mixture to ramekins (about 3/4 full). Top berry mixture with crumble and bake immediately for about 20 minutes until crumbles are browned and bubbling. Garnish with toasted sesame seeds.

Serve with vanilla bean ice cream, take a bite and close your eyes with

tart, buttery

pleasure!

Corn Cakes and Fresh Dates

What a treat these past weeks have been! Along with acquiring new foodie goodies for my apartment (pasta machine, mini food processor, bistro table, stemless champagne glasses and an adorable rainbow whisk!), it was time for the infamous Restaurant Week. I was only able to dine at Grace and Eddie V's but it was a fabulous time regardless!

Some friends and I started off the week with cocktails and hors d'oeuvres at Eddie V's followed by dinner from the Restaurant Week Menu.

Cocktails started in the notoriously dark and hip V Lounge with The Westsiders singing Frank Sinatra, a Dirty Belvedere in my hand and spicy fried calamari with wok veggies and cashews in my chopsticks. Although I think the appetizer presentation was a bit overkill, it still hit the spot!

After our "happy two hour" sesh, we were seated in the dining room and hungrily awaited dinner. To begin, we chose the hot rock with raw, thin-sliced filet to quickly sear and savor with a soy sauce and wild mushroom accompaniments. The mushrooms were lightly dressed, the filet tender and the sauce was addicting!

To begin our next course, I chose the heirloom mozzarella salad and my fellow diners opted for the butter lettuce salad with a fried egg, pancetta and lemon thyme vinaigrette. To my dismay, the salads were pretty awful. The cheese on my salad was definitely not fresh mozzarella and was topped with greasy fried onions- I pushed it aside. On the bibb salad, the anticipated fried egg was replaced with a fried, cold, overcooked hard-boiled egg....not a fan.

Fortunately, our second course, seared scallop with homemade gnocchi and sun-dried tomatoes was quite lovely. The scallop was seared to perfection, the gnocchi was airy and the sundried tomatoes provided a tart, salty contrast.

For our entrees, we each ordered a different offering: mango-stuffed Ahi for Ms. Annie, grilled chicken with jus for my lovey and New England Cod with corn and bacon for me. Although the Ahi was cooked well, it was hardly stuffed with mango (more like injected with a 1/8 inch cube.) The chicken was a bit overcooked but the sauce was delicious. My cod was cooked to perfection and paired nicely with the sweet corn and salty bacon.

For dessert, I anticipated key lime panna cotta from the on-line menu but received so-so vanilla creme brulee covered with powdered sugar instead. Ouch.

Later that weekend, my parents, a friend and I dined at Grace. Warmly greeted at the door, we were seated in the jam-packed green marbled dining room and welcomed by our fabulous server, Michael. As we scoured the menu, I ordered a trio of St. Caroline cocktails with St. Germaine, Prosecco, soda and fresh thyme.

For my first course, I chose the roasted eggplant soup with creme fraiche and rosemary. I know it's completely taboo to add salt at a fine dining locale but I had to do it. After the hint of salt, I was able to enjoy the wonderful flavors...the bowl was cleaned.

The second course was a seared scallop and Berkshire pork "surf and turf" with black eyed peas and tarragon....this course was cleaned as well.

My entree was a beef filet with stone ground grits and a squash medley with marjoram and roasted cherry tomatoes. The filet was a perfect medium with a sweet caramelization. Although my dad wasn't a huge fan of the fragrant "marjoramed" veggies, I was quite happy with the freshness of the squash and the sweetness of the roasted cherry tomatoes.

For dessert, our table shared chocolate cake with vanilla ice cream and peaches with a cobbler-style biscuit. Both were understated and luscious.

Even though I was keen to try Restaurant Week menus around town, I was able to put some personal recipes together too.

This sandwich started with beautiful, sticky dates and went from there. I'm not trying to toot my own horn- wait, is that the phrase?!- but this sandwich was one of the best I've had....the salty bread with the woodsy rosemary, sugary dates, savory mushrooms, charred radicchio and creamy, tangy goat cheese.......agh! It was THAT good!

Dijon Chicken Breast on Open-Faced Rosemary Toast with Braised Dates, Cremini Mushrooms and Grilled Radicchio with Goat Cheese
serves 2

For dates:

1 c water

1/2 c brown sugar

salt to taste

1/2 cup dates, sliced in half with pits removed

Mix water and brown sugar in a saucepan. Simmer dates in sugar water until plumped (about 10 minutes.) Set aside and salt to taste.

For chicken:

1 large breast dijon-marinated boneless skinless chicken breast (I bought mine at CM)

salt to taste

1 T butter

Sear chicken in a saute pan with olive oil until brown color has developed. Finish in a 350 degree oven with a pat of butter until cooked through and juicy. Set aside to rest then slice in two portions for sandwich.

Sauteed mushrooms:

1 c creminis, sliced

1 T fresh rosemary, minced

2 T butter

salt to taste

Saute mushrooms in olive oil with rosemary and butter until browned but texture remains. Set aside and reserve leftover pan sauce to spoon over sandwich.

Grilled radicchio:

1/2 head radicchio

olive oil to grill

Grill radicchio on grill pan to develop grill marks. Set aside.

Additional ingredients:

2 slices rosemary bread, toasted

crumbled goat cheese as desired

To assemble sandwich, line toast slices with radicchio, dates, chicken, mushrooms then goat cheese. Spoon over reserved pan sauce.

Later that weekend, my folks came into town and I prepared:

Arugula Salad with Pistachios, Yellow Tomatoes, Avocado and Grapeseed Oil Vinaigrette

Grilled Chicken Breasts with Rosemary Oil and Nectarine Salsa

Corn Cakes with Scallions and Fresh Herbs

Blackberry Pie with Vanilla Sugar

serves 4

For chicken:

3 large boneless, skinless chicken breasts

1 c olive oil

2 T red pepper flakes

salt and pepper

2 T honey

Marinate boneless, skinless chicken breasts with other ingredients for 30 minutes. Grill chicken on grill pan to achieve grill marks, then finish chicken in 350 degee oven with a pat of butter until cooked through and juicy. Set aside to rest and slice before serving.

Nectarine salsa:

2 nectarines, diced

1/4 c minced red onion

1/4 c sliced yellow cherry tomatoes

zest and juice of one lime

1 t honey

2 T minced Italian parsley

1 clove shaved garlic

salt and pepper to taste

Combine ingredients and let macerate until ready to serve.

Rosemary oil:

2 sprigs fresh rosemary, leaves removed

salt to taste

3/4 c extra virgin olive oil

Combine ingredients in food processor until blended well. Serve drizzled over chicken with nectarine salsa.

Corn Cakes with Scallions:

This recipe is an Epicurious recipe that I altered by using fresh corn and adding fresh herbs.

1 cup all purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2/3 cup milk
1 large egg
1/2 teaspoon white distilled vinegar
2 cups fresh corn kernels
1/2 cup chopped green onions
2 tablespoons (or more) vegetable oil

1/4 c minced herbs (I used sage and marjoram)

Combine flour, sugar, baking powder, salt and cayenne. Whisk together eggs, milk and vinegar and combine with dry mixture. Fold in corn, herbs and scallions to develop batter.

In a deep skillet, heat vegetable oil (1 inch deep) until flour sizzles in the pan. Add batter 1/4 cup at a time until browned on one side. Flip cakes until browned on opposite side then finish in a 350 degree oven on a baking sheet until cooked through (about seven minutes.) Serve warm and garnish with scallions if desired.

Arugula Salad with Pistachios, Yellow Tomatoes, Avocado and Grapeseed Oil Vinaigrette

3 c fresh spinach

1/3 c roasted pistachios

1/3 c sliced yellow cherry tomatoes

1/2 avocado, sliced and salted

For vinaigrette:

1 T honey

juice and zest of 1 lemon

1 t dried lavender

salt and pepper to taste

3/4 c grapeseed oil

Combine first four ingredients then slowly whisk in grapeseed oil until an emulsion has developed. Toss with spinach, pistachios and cherry tomatoes. Top salad with avocado.

This meal was summery, light, yet comforting with the fried-deliciousness of the corn cakes. My Dad scarfed about four corn cakes...

Saturday morning, I was bright-eyed and bushy-tailed headed to Cowtown Farmers Market. After half an hour and a sore arm from my heavy bag, I left with fresh dates, baby okra, baby eggplant, gorgeous emerald basil and tarragon, goat cheese, breakfast bread and pesto bread from Artisan Baking Company.

With my pesto bread, I cut the bread into chunks and roasted them into croutons to dry the bread. I then combined the bread with a simple custard base (eggs and whole milk), sauteed baby okra, zucchini (salted to release moisture then dried), fresh basil, goat cheese, salt and pepper. I popped the mixture in my Le Crueset casserole and a delicious side dish was ready 30 minutes later. Paired with browned chicken sausage and caramelized onions, it was a hearty spread!