Baked Acorn Squash with Apple Filling

Acorn Squash just says Fall to me!  Fall is one of my favorite seasons and I love the hearty foods that go along with it.  For this month's Secret Recipe Club, my assigned blog is Close to Home.  Check out her blog, she has some fun information and terrific recipes.  When I saw this recipe for acorn squash with an apple and pear filling, I was hooked.

Did you know if you microwave any winter squash for about 60 seconds, it will be easier to slice?
The apples and raisins add texture and flavor to the already hearty squash.  We'll be having this again the next time there's a squash in our CSA basket!

Baked Acorn Squash with Pear and Apple Filling from Joy of Cooking
Recipe Courtesy of Close to Home
2 medium acorn squash, halved and seeded
2 large apples, peeled cored and diced
1 ripe pear, pealed cored and diced (I just used apples)
1/4 cup dried currants or raisins
2 tbsp packed dark brown sugar
Zest of 1 small orange
1/4 tsp ground cinnamon 
1/8 tsp ground nutmeg
2 tbsp butter
1/4 cup apple cider or orange juice
1 tbsp bourbon or dark rum (optional)  (I used brandy)

4 tsps of softned butter mixed with cinnamon and sugar  to taste

Preheat oven to 325. Butter a baking pan. Place the squash cut side down in the pan. Add 1/4 inch hot water.

Bake for 45 minutes.

Meanwhile in a medium bowl, mix apples, pear, currants or raisins, brown sugar, orange zest cinnamon and nutmeg.

In a large skillet heat the butter over medium heat until melted. Add the apple mixture and cook until the fruit is golden brown. (about 5 minutes).

Stir in the cider and bourbon. Simmer, stirring often until the fruit is tender. (about 8 minutes). Sprinkle with a tsp of salt.

Remove the squash from the oven; pour off the water from the pan and turn the squash cut side up. Fill the squash with the apple mixture.

Bake until the squash is tender, About 15 minutes. Dollop a teaspoon of Cinnamon butter and let melt.


I am linking this to On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.

Pecan and Goat Cheese Crusted Chicken

It's Secret Recipe Club time again. For those of you who aren't familiar with the group, you can find the details here. As soon as I receive my assigned blogger for the month, I check out their blog. It's fun to get to know a little bit about the blogger and read through their recipes.

This month I was assigned Fallon's Cucina. She's a fitness guru who enjoys sharing her recipes with friends and family. Fallon has lots of delicious recipes on her blog, it was hard to choose just one. Since I belong to a couple of baking groups, I try to choose a savory recipe for SRC. I'm always looking for new chicken recipes, especially those that are a little "dressed up".

My husband doesn't really care for mustard so I left it off of his piece of chicken. I didn't think the mustard flavor was very strong but I know he would have picked it out! I loved this recipe. I could just eat the topping. The tang of the goat cheese mixed with the sweetness of the honey and the crunch of the pecans is delicious.

If you're looking for a new chicken recipe for a weeknight dinner or weekend dinner party, give this one a try. You won't be disappointed.



Pecan and Goat Cheese Crusted Chicken
Adapted from The Foodie and The Family courtesy of Fallon's Cucina

Ingredients
4 chicken breasts
1-2 tablespoons grainy mustard
2 teaspoons clover honey
1 cup raw pecans, crushed
1/2 cup goat cheese, crumbled
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions
Preheat the oven to 375 degrees F. In a medium bowl, combine the honey, crushed pecans, goat cheese, salt and pepper. Set aside.

Put the chicken breast onto a baking sheet that has been oiled with olive oil or use a nonstick foil/parchment paper. Season with salt and pepper on both sides and brush the chicken breast with mustard. Press the pecan/goat cheese mixture onto the top of the chicken breasts. Bake for 40-45 minutes, until the chicken is cooked through.

I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday!

Crock Pot Pork Chops - Secret Recipe Club

I always look forward to receiving my assignment for Secret Recipe Club. Will it be a blogger I know, one I am familiar with or a new one I’ve never visited before? This month’s assignment was Crumbs and Chaos. Crumbs and Chaos is made up of 4 sisters, Becca, Emily, Kate and Megan. I "met" them last month when Becca had my blog for SRC.

In an effort to choose something besides desserts for my SRC assignments, I noticed the Crumbs and Chaos ladies feature Crock Pot recipes. I am always searching for new crock pot recipes to add to my collection. We don’t have pork chops often at my house. Occasionally we will have them grilled in the summer but never during the winter months. Pork chops cooked inside always remind me of the ones my mother made as a kid, fried and dry. They reminded me of shoe leather, not that I’ve ever eaten shoe leather.

When I saw Emily of Crumbs and Chaos' recipe for Crock Pot Pork Chops, with mushroom sauce, how could they be anything but moist and delicious. I substituted flour for the tapioca. The sauce wasn't as thick as I would have liked so I added a little cornstarch and thickened it stove top. Served along side noodles or rice, this makes the perfect weeknight dinner.



Crockpot Pork Chops with Mushroom Sauce

• 4-6 boneless pork chops
• 1 can mushroom soup
• 3/4 cup white wine
• 1- 4oz. can sliced mushrooms
• 2 Tablespoons quick cooking tapioca
• 2 teaspoons Worcestershire sauce
• 1 beef bouillon granules or 1 beef bouillon cube
• 1/4 teaspoon minced garlic
• 3/4 teaspoon dried thyme, optional

Instructions

Place pork chops in slow cooker.

Combine remaining ingredients and pour over pork chops.

Cook on low for 8-10 hours.

Serve over rice or noodles.

Pastisio - Secret Recipe Club

Secret Recipe Club took the month of January off. I was glad to see the date for the February reveal was prior to our vacation. We try to plan a vacation to a warm spot every February. Although it's been a much warmer than normal winter this year, we're still looking forward to vacation. This year even more than past years, because I WON this vacation. More about that later.

In case you're not familiar with SRC, here's how it works. Each month you're assigned a blogger, you choose one of his or her recipes, prepare it and keep it a secret until reveal day. This month, I was assigned Let's Try These. I am surprised we haven't "met" before. We've both baked in Cookie Carnival and Martha Stewart's Cupcake Club. Also, we've both been through the Wilton cake decorating courses. Vivian has baked a wedding cake. I'd love to do that one day but it makes me crazy nervous to think about it! I chose one of Vivian's savory recipes since I bake enough sweet recipes in the baking groups I belong to.

The cinnamon adds a great depth of flavor to this tomato based pasta dish. Tim and I enjoyed this dish a lot.

Pastitsio
Courtesy of Let's Try These.

2 lean ground beef

6 garlic cloves, minced and divided

4 teaspoons ground cinnamon

2 teaspoons ground oregano

1/2 teaspoon red pepper flakes

salt and ground black pepper, to taste

1 (28-ounce) can crushed tomatoes

1 (8-ounce) can tomato sauce

1/4 to 1/2 cup red wine (or water if you prefer)

1 pound penne pasta

1 (12-ounce) can evaporated milk (I used skim)

1 1/2 cups vegetable or beef broth (I used beef)

3 tablespoons butter

1/3 cup all-purpose flour

1 1/2 cups grated Parmesan cheese

1/4 teaspoon ground nutmeg

2 large eggs

Directions:

Preheat oven to 425 degrees F.

Heat a pan over medium-high heat; add ground meat. Cook until is browned.

Add Four of the minced garlic cloves, the cinnamon, oregano, pepper flakes and a

generous sprinkling of salt and pepper. Cook until fragrant and spices are

well incorporated, about 2 minutes. Add tomatoes, sauce and enough wine, or water,

to make a sauce that is suitable to your taste but still not too thin. You will be

layering the sauce as you would for a lasagna so keep in mind that thickness.

Bring to a boil, reduce heat to medium-low and continue to simmer, partially covered,

until sauce is thick and richly flavored, about 20 minutes.

Cook pasta according to package directions; drain and set aside.

Microwave milk and broth in a quart measuring cup, cover lightly with plastic wrap

and cook until steamy and hot. How long this takes will depend on your microwave.

Mine only took 4 minutes.

In a medium saucepan; heat butter and remaining 2 cloves minced garlic until garlic

is slightly golden. Whisk in flour until well blended. Pour in hot milk mixture while

whisking vigorously until sauce is smooth and starts to thicken. Stir in 1/2 cup of

the Parmesan cheese and nutmeg; season to taste with salt and pepper. In a separate

bowl, whisk together the two eggs; add a ladle full of the broth mixture to the eggs

and whisk to combine. Add the egg mixture to the remaining broth in the

sauce pan and whisk to fully incorporate.

Add a ladle full of tomato sauce mixture to bottom of a 9 x 13-inch baking pan.

Spread half of the pasta over the the pan and top with remaining tomato mixture;

sprinkle with 1/2 cup Parmesan cheese.

Top with remaining pasta and pour over the top the milk/broth mixture;

cover top with remaining Parmesan cheese.

Cover pan with foil; bake 30 minutes. Remove foil and turn oven to broil.

Watching carefully, broil until tops is spotty brown, 3-5 minutes.

Remove from oven and let stand to set 10-15 minutes. Cut into portions and serve.

Yields: 8 serving

Pumpkin Alfredo - Secret Recipe Club

It's Secret Recipe Club time again! Last month, when I said it was my fourth month participating, I was wrong. It was my sixth month. WOW, I can't believe it was June when I started. I've met some great bloggers and cooked up some delicious recipes.

My first month, I was assigned the Hagis and the Herring and made their Crunchy Roasted Potatoes and Carrots. Month two was Creative Culinary and her beautiful Lavender Martini. August was month three and The Wednesday Baker's Wild Blueberry Muffins. September was fellow Omaha blogger Biking and Baking's, Rosemary Squash Soup. Just in time for football season, October brought me Sticky Chicken Wings from Lavender and Lime. November was a delicious holiday breakfast idea, Eggs en Cocette from Searching for Spice.

For December, our hostess Tina of Mom's Crazy Cooking suggested we find a holiday recipe to share. Having not tired of eating pumpkin, I was drawn to Pumpkin Alfredo from Veggie Converter. Kristi has amazing vegetarian and vegan recipes, most of which I found would be easy to change or convert if you aren't vegetarian. Although we aren't vegetarian, we try to eat at least one meatless meal a week. To lighten the recipe up a little, I decreased the butter and increased the milk. The pasta was still rich and creamy.

When Tim saw what I was making, he questioned the peas. I used the small canned peas. They added nice flavor and color to the dish. As I was putting the finishing touches on the dish, I was wishing I had some fresh sage to add. I think sage would add a nice finishing touch. We enjoyed this hearty pasta dish.



Pumpkin Alfredo

1 pound spaghetti noodles
1 cup peas, fresh or frozen

2-3 cloves garlic, minced
1 stick (1/2 cup) unsalted butter (I used 1/2 stick)
4 ounces cream cheese
3/4 cup pumpkin puree
1/2 cup milk (I used 1 cup of skim milk)
1 tablespoon cornstarch
1 teaspoon Italian seasoning
Salt and Pepper to taste


Directions
Boil spaghetti noodles according to package directions, add peas into the boiling water with 5-7 minutes remaining.

Meanwhile, brown garlic in a small saucepan over medium-low heat. Add butter and cream cheese, allow to melt partially. Add pumpkin and stir. Mix cornstarch with a bit of the milk to create a slurry. Add slurry and remaining milk to pan. Cook a few more minutes, stirring regularly, until thickened. Add Italian seasoning and House seasoning, to taste.

If serving immediately, mix sauce with noodles and peas. If serving later, package noodles and peas separately from sauce. Top with Parmesan cheese, if desired.

Eggs en Cocotte - Secret Recipe Club

This is my fourth month participating in Secret Recipe Club. It's a fun group. Each month our hostess, Tina, assigns us all a blog. We get to pick from our bloggers recipe collection and post about it on reveal day! If you'd like to join, you can find the details here!

This month, I had the pleasure of choosing a recipe from Searching for Spice. Each month when I receive my assignment, I can't wait to check out my assigned blogger. It's hard to decide which recipe to make. I was torn between this soup and the eggs. We're still trying to get everything done around the new house. Sunday morning when I realized I hadn't made the recipe yet and needed something for breakfast, Eggs en Cocotte or Baked Eggs it is. I've never made Baked Eggs before. I decided to add mushrooms, Parmesan Cheese and Bacon to the eggs. I didn't have any cream, so I substituted skim milk. I wouldn't recommend skim milk, although the eggs were still good, they were a little runny. This recipe is a keeper and would make a great breakfast for company.


Eggs en Cocotte

Ingredients – makes 2

2 slices of bread (I omitted this and served toast on the side)

2 eggs

8 tsp cream

Salt

Black Pepper

Option 1

2 tsp grated parmesan

A few leaves of rocket (argula)

Option 2

2 tsp grated cheddar

1 mushroom

I used Bacon and Sauteed Mushrooms

How to Make Eggs en Cocotte

1. Flatten the bread with a rolling pin.

2. Grease the insides of 2 ramekins

3. Make 4 cuts through the bread starting from the middle of each side, stopping half-way to the centre.

4. Put the slices of bread into the ramekins so the sides that have been cut overlap each other.

5. Put the cheese in the bottom of each ramekin. Put some rocket on top of the parmesan one and some sliced mushroom on top of the cheddar one. Add 2 tsp of cream to each ramekin then add the egg. Top with another 2 tsp of cream, some salt and pepper.

6. Bake in the oven at about 350 for about 25 minutes. If you like a soft egg it will be ready sooner, but I prefer a harder egg.

Sticky Chicken Wings - Secret Recipe Club

When I received my Secret Recipe Club blog assignment for the month, I immediately checked out her blog. Lavender and Lime is a lovely blog and one I have browsed on several occasions before! There's a lot going on here at Little Bit of Everything, so I needed a recipe I could make quickly and have ready in plenty of time for today's posting date.

It's football season and a few Sunday's ago there was a game between my KC Chiefs and Tim's Minnesota Vikings. Neither one of these teams had won a game yet this year, so this was a big event in more than one way. What foods do you think of when you hear football? Chicken Wings, Nachos and Dip are the first that come to my mind. I found a recipe for Sticky Chicken Wings on Tandy's blog. Perfect! Normally I make these wings, much more spicy than sticky.



I cooked these in the oven for about 30 minutes and then finished them on the grill. Tim enjoyed the wings a lot more than the outcome of the game. KC Chiefs 22 - Minnesota Vikings 17.

STICKY CHICKEN WINGS

ingredients:

8 chicken wings

juice of 1 lime

1 tablespoon soy sauce

1 teaspoon crushed ginger

1 tablespoon oil

1 tablespoon honey

½ teaspoon wasabi sauce

1 teaspoon crushed garlic

method:

preheat the oven to 180°Celsius

make a marinade out of the lime, soy, ginger, oil, honey, wasabi and garlic

massage the marinade into the chicken and leave to marinade for 20 minutes

place the chicken and the marinade into an oven proof dish

season and cook for 25 minutes

grill for a further 2 minutes

Note: I grilled these for about 20 minutes. I didn't find these to be done after 20 minutes in the oven.

Rosemary Butternut Squash Soup - Secret Recipe Club

I don't know about you but I can't believe it's Secret Recipe Club time again. Another month has flown by. Fall is in the air here in Nebraska and the pumpkin farms are open for business.

When I received my Secret Recipe Club assigned blogger for the month, I clicked over on her site and read she'd just attended a Minnesota Twins game. Was she from Minnesota like my husband? I clicked around and found out she's not from Minnesota, she lives right here in Omaha.

Sarah of Biking and Baking is a med student and follows a plant based diet. Browsing through Sarah's recipes was a real learning experience for me. I ran across ingredients I wasn't familiar with like hemp seeds and lucuma powder. Lucuma powder is a raw, organic low glycemic sweetner.

I wanted to try and make one of Sarah's recipes without making too many substitutions. Sarah's Rosemary Butternut Squash soup was the perfect recipe. I had a Butternut Squash in the pantry from my CSA bag and Agave Nectar on the shelf. I used vegetable broth and no milk in my version. I'd intended to top mine with roasted pecans but forgot them in the oven and I didn't think burnt pecans were a good topping.

We love butternut squash soup at our house. Sarah's recipe is more savory than the recipes I normally follow. I love the addition of the smoky paprika, it adds a nice smoky touch to the soup. Thanks Sarah for a wonderful recipe for a fall soup!



Rosemary Butternut Soup
1 butternut squash
3 sprigs rosemary
olive oil
salt and pepper
2-3 cloves garlic
onion
1.5 cup coconut milk (Sarah used the So Delicious drinkable kind, if you didn't have this she suggests soy or almond milk). I omitted the milk.
1.5 cup veggie broth
1 bay leaf
cinnamon
smoked paprika
cumin
oregano
basil
drizzle agave
1/3 cup pecans, chopped

Preheat oven to 350. Slice squash in half, scoop out seeds. Peel garlic, rough chop onion. Place squash, onion, and garlic on a baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Bake until squash is soft, about 1 hour. You will need to remove the onion and garlic about half way through cooking time.
Place veggie broth, milk, an bay leaf in a stock pot. Bring to a simmer. Place onion and garlic in pot. Scoop squash flesh out of shell and place in pot. Whiz up with an immersion blender. Add a drizzle of agave and about a teaspoon of paprika, cinnamon, and cumin. Add about 2 teaspoons of dried basil and 1/2 teaspoon of oregano. Simmer together for about 5 minutes. Taste and adjust seasoning/sweetness.
Toast pecans. Serve soup with a sprinkle of pecans:).

I am linking this to Tasty Tuesday!

Wild Blueberry Oat Muffins - Secret Recipe Club

This is my third month participating in Secret Recipe Club. Secret Recipe Club is the brainchild of Amanda of Amanda's Cooking. You're assigned a blog, you choose a recipe and keep it a secret until reveal day. How fun is that? Secret Recipe Club has become so popular, we've been divided into three groups. This month I am posting in Group B. Our host is Tina of Mom's Crazy Cooking.

My blog for this month is The Wednesday Baker. Andi has a lovely blog with lots of delicious recipes. After browsing on her blog several times, I settled on the Wild Blueberry Oat Muffins. I happened to have a pint of blueberries in the fridge and needed to make something for food day at hubby's work. Perfect!

I had some leftover crumb topping in the fridge. Instead of topping with sugar after baking, I decided to top with the crumb topping before baking.

The batter for these muffins is the most liquid batter I've ever seen. Usually, at least for me, muffin batter is thick. After putting these in the muffin tins, I read the recipe again, thinking maybe I'd read it wrong. That does happen to me quite a bit. No I read the recipe correctly. My muffins baked just shy of 20 minutes and were perfect. This is by far the best blueberry muffin I've ever eaten. They're moist with a nice soft crumb. The crumb topping added a beautiful finishing touch. I can't wait to experiment with this recipe with other fruits. Thanks Andi for a fabulous recipe!



Wild Blueberry-Oat Muffins
Paula Deen magazine July-August 2011
Courtesy of The Wednesday Baker

1 cup old-fashioned oatmeal
1 cup milk
1/2 cup packed brown sugar
1/3 cup vegetable oil
1 tbsp orange zest
1 egg
1 cup flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/2 cup chopped pecans
1 1/2 cup fresh or frozen blueberries*
*keeping out 1/2 cup of the blueberries to sprinkle on top of the batter before baking
confectioners' sugar to sprinkle on top after baking

Place the milk and the old-fashioned oatmeal in a bowl, stir to combine and allow to set for 10 minutes.

Preheat oven to 425 degrees. Line 12 muffin cups with papers or spray muffins pan well with pam spray.

Add to the oatmeal the sugar, oil, orange zest, and egg and mix well. Mix together the flour, baking soda, baking powder and cinnamon and the nuts then add to the wet mixture. Stir just long enough to combine. Carefully stir in the one cup of blueberries and mix gently. Spoon into the baking cups, sprinkle the tops with the remaining blueberries. Bake at 425 degree for about 20 minutes or until golden brown. Remove from oven and allow to cool on a cooling rack. After they are cool sprinkle with the confectioners' sugar and serve.

I am linking this to Tasty Tuesday, Tempt My Tummy Tuesday , Tuesday's at the Table,.
Foodie Friday and Full Plate Thursday.

Secret Recipe Club - Lavender Lemonade Martini

This is my second month participating in Secret Recipe Club. When I received the email with my assignment, I couldn't wait to see which blogger been chosen for me. I was assigned Creative Culinary. What a lovely and delicious blog!

On a Saturday morning I sat at my computer scrolling through the hundreds of recipes on Creative Culinary. As I was scanning the recipes, I ran across many things familiar to me. There were posts of recipes from Nordstrom's Cafe, drinks from Yia Yia's and several versions of St. Louis Butter Cake. I started out with a list of six recipes: Nutella Fudge Brownies, Potato Chip Cookies, Lavender Lemonade Martini, Best Coffee Cake Ever, Hamburger Baked Bean Casserole and Olive Oil & Rosemary Cake.

I've been wanting to bake with Nutella! Potato chip cookies sound so fun. Who can pass up a martini? The casserole would be perfect for camping! My rosemary is growing like crazy. Which recipe to choose?



Inspired by Tim's and my recent trip to the Missouri Valley Lavender Farm, I chose the Lavender Lemonade Martini.A couple of summers ago I made some lavender simple syrup to use for cocktails. I think it ended up in the back of the fridge and not in the cocktails. Infused simple syrup is perfect for cocktails. It adds sweetness, along with a nice hint of lavender. This is a perfect summer cocktail or if you prefer, this makes a refreshing lavender lemonade.

Lavender Lemonade Martini

Recipe Courtesy of Creative Culinary
Ingredients

• 1 cup fresh squeezed lemon juice
• 1 cup sugar
• 1 cup water
• 6-8 sprigs of lavender
• sugar for rimming
• Vodka, preferably chilled
• lemon slices and lavender sprigs for garnish (optional)

Preparation Instructions

1. Add sugar to water in pot on stove and bring to boil; cook only until sugar is dissolved. Add lavender sprigs and allow to cool completely.
2. Put lemon juice in pitcher and strain lavender/sugar water into same pitcher.
3. Add cup of ice to pitcher and stir well.
4. Use a lemon slice to wet the edge of a martini glass. Rim the edge with sugar. I typically put a layer of sugar on a saucer and dip the top edge in it.
5. Add ice to the glass and fill 2/3 with lemonade.
6. Add 1/2 to a full shot of vodka, stir. Enjoy!

Secret Recipe Club

One of my favorite things about participating in a blog hop is the new friends you meet. Secret Recipe Club introduces you to new blogging friends and new recipes! Here's how it works, each month you're assigned another person's blog, you choose a recipe from their blog and post about! Can you keep a secret? If you're going to participate in Secret Recipe challenge, you have to! You can't reveal the blog or the recipe until the posting date! How fun is that!! Secret Recipe Club is the creation of Amanda at Amanda's Cooking!

This month I was assigned the blog, Haggis and the Herring! Haggis and the Herring is a husband and wife blog team who feature "tasty recipes tested in our kitchen – drawing from flavours around the world including our English, European, Mediterranean and South-Asian food experiences." There were so many recipes to choose from, it was hard to narrow it down to just one.

We love roasted potatoes, so after much deliberation, I chose Crunchy Roasted Potatoes and Carrots. In this recipe you boil the potatoes and carrots before roasting. I've seen lots of recipes where you boil potatoes before deep frying them. I cut my potatoes into large chunks instead of a dice. I used 1/2 regular paprika and 1/2 smoky paprika. Mine didn't get very crunchy but maybe that's because I made them on a silpat instead of parchment? We really enjoyed these, they were just a little spicy with a lot of flavor.




Crunchy Roasted Potatoes and Carrots
by Daniel Saraga November 3, 2010
Courtesy of The Haggis and The Herring

Serve it as a side or eat it alone for the pure comfort-food value.
Ingredients
5 or 6 potatoes, diced, (peeled, optional)
2 carrots, peeled and sliced into 3/4" rounds
3-4 tbsp olive oil
2 tsp paprika
1/4 tsp cayenne pepper
to taste salt

Instructions
1. Boil potatoes and carrots in salted water until soft (15-20 minutes).2. Preheat oven to 400 degrees.3. Drain and run potatoes and carrots under cold water for 2-4 minutes, drain again and let dry for 2-3 minutes.4. In a small bowl, mix oil, paprika, cayenne and a pinch of salt.5. Toss potatoes and carrots in oil mixture and transfer to a parchment-lined baking sheet.6. Roast for 30-45 minutes, until outside is golden and crispy.
Details
Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins Yield: 6 servings