The Hungry Apple

(borrowed photo)

Wasn’t kale on the plate as a garnish or surrounding/covering the ice on the salad bar offerings  in the 80’s and 90’s? I wonder what took us so long to realize how awesome kale is!

I mean, someone discovered Paula Abdul and Debbie Gibson, but we had to go 30+ years without kale!!

Well, at least we have found kale now and tonight you’ll find an easy way to make risotto. No more being stuck standing over the stove and stirring for 30 minutes

Plus this recipe has bacon and bacon makes everything bettah.

(even the disappointment of just now finding out about kale)

Begin by dicing the onion and tearing the kale of the stalk into smaller pieces

Cook bacon and remove, then cook onion in bacon drippings

Arborio is an Italian short grain rice. It is high in starch, which is what makes it creamy and chewy. So you add the rice and stir, then bake.

When the baking is over, you come back to the stove for a few minutes and add the kale, a little broth and the cheese

Serve and sprinkle with bacon

It is creamy and satisfying and I bet you won’t miss the old way you made risotto one bit

I ate mine with these guys

And a little pork tenderloin

Risotto with Kale and Bacon

ingredients: 

4 slices bacon, chopped

1 large onion, chopped

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 cup Arborio rice

3 cups low-salt chicken broth, plus 1/4 to 1/2 cup

3 tablespoons fresh lemon juice (about 1 large lemon)

3 medium curly kale leaves, stemmed and chopped into 1-inch pieces (about 3 cups)

1 shallot, finely sliced into rings

1/2 cup freshly grated Parmesan

instructions: 

Heat the oven to 425 degrees.

In a large heavy saucepan or dutch oven, cook the bacon over medium-high heat until crisp, 8 to 10 minutes. Remove bacon and drain on a paper towel.

Add the onions, salt and pepper to the pan. Reduce the heat to medium-low and cook until tender, about 5 minutes. Add the rice and the shallot and stir for 2 minutes. Add 3 cups of the broth and the lemon juice. Increase the heat and bring the mixture to a boil, stirring occasionally. Cover with a tight lid and bake in the oven for 20 to 25 minutes.

Remove the pan from the oven and return it to the stove over medium-low heat. Remove the lid and stir in the kale and 1/4 cup chicken broth. Stir until the kale is wilted, about 5 minutes, adding extra broth, as needed.

adapted from giada delaurentis/food network

Hope everyone’s weekend was happy as can be.

I went out of town to a bridal shower in honor of my sweet cousin Susan!

The shower took place in the town where she is from, which is also a town I grew up visiting my entire life.

Now I am not much on fast food as a rule, but all the places I grew up going to in Columbia, SC are just that. I couldn’t miss a trip down memory lane so I made multiple exceptions!

I started my days off like this so that I could feel a little better about the bad choices I constantly made!

To add to my super exciting life, they had my favorite workout machine at the hotel. Hampton Inn for the win.

One day while we were there, I ate breakfast, brunch, lunch and dinner. I wish I was joking.

Lunch was two hot dogs “all the way”, served up by these lovely ladies from this Exxon Station, Jimmy’s Mart. This place should be on Diners, Drive In’s and Dives. Apparently they make a fantastic Catfish Stew, but I have standards and have never tried it.

I’m not even kidding. It is amazing the rules you will put aside for a childhood memory. Best hot dogs on earth!

Dinner was Rush’s, a South Carolina fast food chain that makes you feel like you stepped right into the 80’s!

They serve the best cheeseburgers and make a true hot fudge cake, which are hard to find these days.

I covered new experiences too.

I had Chipotle for the first time and loved it!Hello-Veggie Burrito Bowl.

And I had a meal at a local Italian restaurant, Rosso’s,  too!

Now, I’ll be eating at home for the foreseeable future although I think I am still full.

If you are like me and (typically) try to resist take out- then this week, take a cue from my recipe sub-category that I like to call “Don’t take it! Make It! ” This is the Chinese Take Out Edition.

I really like Chinese takeout but often times, it leaves me with a fast food hangover.

It’s just that it can be so greasy and so full of salt that I feel like my mouth is the Sahara and there will never be enough water.

I combat this problem with homemade takeout. Today, Kung Pao Chicken.

No fast food hangover here.  While it still has more salt than the average meal, it left me feeling light, satisfied and excited about leftovers.

Start out by marinating the chicken (i marinated the chicken with green onion too, but then those onions were too done by the time it was finished cooking)

Cook the chicken over medium high heat

Add the remaining sauce, I used 2 tablespoons of Sriracha but you could definitely use more (or less!) and carrots.

Toss with cashews (or peanuts) and green onion

Veggies for rice

Egg

Don’t take it!

Make it!

Kung Pao Chicken and Fried Rice 

ingredients: 

1 pound boneless skinless chicken breast, small cubes

1/4 cup low sodium soy sauce

1/4 cup rice wine vinegar

2 cloves garlic,  minced

10 twists black pepper

2 tablespoons cornstarch

1/4 cup water plus 2 tablespoons

2 tablespoons sriracha (more or less depending on spicy preference)

3 tablespoons

2 teaspoons brown sugar

1 tablespoon sesame oil

1/2 cup carrots, thinly sliced in rounds (using a veggie peeler)

1/2 cup cashews

3 green onions, sliced on the diagonal

instructions and directions: 

In a small bowl, combine: garlic, pepper, corn starch  two tablespoons of water, sriracha, brown sugar, soy sauce and rice wine vinegar. Whisk until blended.

Pour 1/2 the liquid into a large bowl and add raw chicken. Toss to coat and refrigerate for 30 minutes.  Add the 1/4 cup water to the remaining liquid. Whisk and set aside.

In a large skillet over medium-high, heat sesame oil. Add marinated chicken and cook through, about 8 minutes. Add remaining liquid mixture and carrots and cook 2-3 minutes until the liquid thickens.

Sprinkle with green onion and cashews and toss together.

for the rice:

2 cups brown rice, cooked (you could also use 10 oz bag of steam rice)

1 teaspoon sesame oil

1 cup frozen, mixed vegetables (corn, peas, limas, green beans) thawed

1 egg, lightly beaten

2 tablespoons low sodium soy sauce

10 grinds fresh pepper

1 garlic clove, minced

instructions and directions: 

In a large skillet over medium, heat sesame oil.

Add garlic to oil and cook one minute. Add thawed vegetables and cook 1-2 minutes more. Add egg and cook 1 minute more. Add rice, pepper and soy sauce and cook 1-2 minutes until everything is cooked through.

Add more soy sauce if desired.

Serve with Kung Pao.

Meatballs have always creeped me out. I don’t like the idea, the shape or the consistency. But these meatballs converted me. They are flavorful and made with turkey.  I love it when my mind is changed.

Still the same shape, so I guess I am going to have to get over that.

They make a few more than are needed for the sandwich and those leftovers are fantastic on-the-spot snack.

Gather ingredients

Assemble meatballs

Bake meatballs

Sample meatballs (the moment where my mind was changed)

Marinara

The hoagie line up

Stuff

Melt

Italian Turkey Meatball Sandwiches 

ingredients: 

1 pound lean ground turkey (93/7)

1 small yellow onion, finely diced

1 egg

3 cloves garlic, minced

1/4 chopped fresh parsley

20 grinds fresh pepper

1 teaspoon salt

6 ounce ball of fresh mozzarella, grated and divided

1/2 cup panko seasoned breadcrumbs

2 tablespoons tomato paste

4 hoagie buns or soft baguettes

marinara sauce (recipe below)

instructions and directions: 

Heat oven to 375 degrees.

In a large bowl, combine: turkey, onion, egg, garlic, parsley, pepper, salt, 1/2 of the grated mozzarella  bread crumbs and tomato paste. Form mixture into small 1 inch meatballs. Should make about 20-25 depending on the sizes.

Line meatballs on parchment lined baking sheet. Bake 20-25 minutes or until meatballs are cooked through.

Line up hoagies and sprinkle/stuff half of the remaining cheese along the bottom of the bread. Top cheese with two tablespoons of marinara. Line with 4-5 meatballs. Spoon 2-3 more tablespoons of marinara over the meatballs and sprinkle hoagies with remaining cheese.

Bake sandwiches for 2-3 minutes or until cheese has melted.

to make marinara: 

Ingredients: 

1-16 ounce can tomato sauce

2 garlic cloves, minced or 2 teaspoons garlic powder

2 teaspoons dried oregano

2 teaspoons dried parsley

1 teaspoon sea salt

10 grinds fresh pepper or 1 tsp pepper

1/2 teaspoon red pepper flakes

1/4 teaspoon celery salt

Instructions and directions: 

In a medium saucepan over medium heat, combine all ingredients. Let simmer 10-15 minutes.

This weekend we traveled down 1-40 to visit with friends and family from west Tennessee area.

There isn’t much to see on the straight drive there but there is a Dairy Queen at a regular stop that we like to call “the 108” because we are super creative and it is mile marker 108. See what we did there?

An Oreo blizzard was our selection and we shared it to get us through the last stretch.

The weekend was filled with yummy breakfasts from our hosts.

Local veggie pizza on Saturday night from Lucci’s!

My dear friend Megan recently  had a precious little girl and  I spent plenty of time holding her and almost meant every apology I gave about the fact that she wasn’t going to want to go to sleep without being held, when I left.  She was too cute to put down and Megan is a great mom already!

Friday night on our way down we met up with some friends, Kacy and Jordan, to try out one of their favorite Memphis restaurants, Rizzo’s Diner.   Rizzo’s has recently been featured on Diners, Drive Ins and Dives!

Because of it’s size, it is more like a hole in the wall. With less than 10 tables,  it serves up gourmet fare at a fair price. They also serve up lunch and weekend brunch.

The restaurant is mostly BYOB (with a very reasonable corking fee)  but they are beginning to bring on wine’s to purchase in case you don’t feel like bringing your own or you just want a glass.  You can see straight into the kitchen and we sat right outside of it which was fun.

It’s sort of creole/fancy/southern. Chef Michael Patrick has an impressive resume, is super friendly and you can tell he loves what he does.

This was delicious. First of all, it’s tempura fried lobster. Secondly, it has a dijon aioli that rocks.

We also had the Vegetable Platter and I can’t say enough good things about their black bean hummus. Yum!

The South Main Salad has a plum vinaigrette and was delicious.

I had the Scallops with a delicious lemon buerre blanc

My side kick had Ancho Chili Brisket with a corkscrew mac and cheese. I was so glad this wasn’t served with potatoes! You can’t really see it but trust me.

Needless to say there was nothing left on our plates!

8 out of 10 apples for this surprising but humble and  inconspicuous spot.  Cheers to Rizzo’s!

When I go out to a good Italian restaurant I am likely to order something with a cream based sauce rather than a tomato sauce. I think it is because I don’t make cream based sauce at home that often and if I can’t see how much butter, cream and cheese they are putting in to the pasta, then it’s not there. Right?

This recipe is neither cream based nor tomato based but is packed full of flavor and is on the table in under 30 minutes!

I infuse the olive oil with garlic before I get cooking. This is easy, while you are waiting on the oil to heat in the pan, just take two cloves of garlic, that have been sliced lengthwise, into the oil, cut side down. Once the oil starts to heat up it will begin to cook the garlic. Right before you cook the chicken, take the garlic out. At this point it will have flavored the oil and will be fragrant. You could also use garlic olive oil, if you have it.

Using chicken cutlets helps with quick cooking and fast flavor.

(Trying to make raw chicken look sexy is nearly impossible)

Spread breadcrumb mixture over a plate. Using regular breadcrumbs and panko together is key.

This ensures a lot of breadcrumbs stick to the chicken and helps it achieve maximum crunchiness.

Capers make this sauce salty and help with authenticity

The pan sauce takes only minutes to make with even little stirring

I used rotini because I had it in the pantry already.  Topping with parmesan cheese before you lay the chicken on top of it helps it melt to its full potential.

Top with chicken and sauce.

QUICK CHICKEN PICCATA

ingredients: 

1 pound chicken breast cutlets

1/2 teaspoon sea salt

8 twists freshly ground pepper

1/2 cup Italian-seasoned bread crumbs

1/2 cup Italian-seasoned panko breadcrumbs

2 tablespoons olive oil

2 cloves of garlic, halved (or use garlic olive oil and omit garlic)

1/2 cup chicken broth

4 tablespoons lemon juice

2 tablespoons capers

2 tablespoons butter

4 tablespoons chopped fresh parsley

12 ounces rotini noodles, cooked (or another short pasta)

instructions and directions: 

Combine breadcrumbs and lay evenly on a plate.

Sprinkle chicken evenly with salt and pepper; dredge in breadcrumbs.

Cook half of chicken in 1 tablespoon hot oil (that has been infused with garlic) in a large nonstick skillet over medium-high heat 2-3 minutes on each side or until golden brown and juices run clear. Remove chicken to a serving platter, and cover with aluminum foil. Repeat procedure with remaining chicken and 1 tablespoon olive oil. Don’t layer chicken or it will sweat.

Once all the chicken has been cooked and removed from pan, add broth, capers and lemon juice to skillet, and cook, stirring to loosen bits from the bottom of the skillet, until sauce is slightly thickened. Remove from heat; add butter and parsley, stirring until butter melts. Season with salt and pepper. Pour sauce over chicken, and serve over warm noodles.

adapted from Southern Living

As a child, I was a big fan of Turkey Pot pie. I’ve had champagne taste all my life and always enjoyed things that seemed a little glamorous. Hey, when you’re six and you have your own pie in a cute silver pan, it seems fancy. Drinking orange juice out of a wine glass is another good example.  I can’t be blamed, the babysitter let me watch Days of Our Lives.

Over the years I have reduced my pot pie consumption for obvious reasons but every winter I have to indulge myself. My husband and fellow pot pie lover, thinks pot pie is like a fancy version of chicken and dumplings so he is of course on board.

Although this recipe is somewhat traditional, it also has a twist. I use broccoli  onion, carrot and chicken in my pot pie and they are all roasted before everything is assembled.

Instead of a traditional pie crust, I just top them all with puff pastry which gets so fluffy and I just love it.

Check out that fluff!

Start out by roasting your chicken and veggies.

Make a roux

The thick gravy gets great flavor from the chicken broth

Assemble in bowls

Top with puff pastry

Brush with egg wash

Bake

Now all we need is that wine glass!

Puff Pastry Chicken Pot Pie

ingredients: 

1 large broccoli crown, cut into small florets

3 large carrots, peeled and diced

1 large onion, diced large

olive oil

3 cups chicken broth

5 tablespoons butter

5 tablespoons flour

1/4 teaspoon thyme

1/2 teaspoon salt

2 garlic cloves, minced

15 twists of freshly ground black pepper

dash of hot sauce

2 small roasted chicken breasts, cubed

2 tablespoons cream

1 sheet puff pastry, thawed

1 egg

1 tablespoon water

instructions and directions: 

Heat oven to 375.

Toss vegetables with olive oil to coat. Season with salt and pepper. Roast for 20 minutes. Remove from oven.

Divide cooked and cubed chicken breasts and roasted vegetables, among 4 oven safe bowls.

In a nonstick skillet, over medium heat, melt butter and add flour whisking constantly to create a roux. Whisk for 5 minutes until the flour taste has cooked out. Slowly add chicken broth one cup at a time until smooth and thick, about 10 minutes. Sauce should not have clumps. Add thyme, salt, pepper, cream and hot sauce.

Ladle sauce equally between the four bowls filled with chicken and vegetables.

Beat egg and one tablespoon water in a small bowl.

On a lightly floured surface, cut puff pastry sheet into 4 equal squares.

Place one square over each filled bowl. Brush the top of each pot pie with egg wash.

Bake for 25 minutes or until pastry is fluffy and brown.

Put an egg on it!

That’s the message for the day.

Over easy eggs tend to make everything better. I like them on salads, burgers, breakfast of course, grilled cheese sandwiches and today we are putting those eggs on pasta and we are loving it. We are, trust me.

This fast meal seems a little like breakfast but tastes like dinner for sure.  Breakfast for dinner isn’t my favorite way to do the last meal of the day unless someone in my house is sick. Then it’s a must.

Oh and the waffles? Have you ever had savory waffles? If not, you must-they are bee’s knees.

How do you like your eggs?

Bacon drippings and garlic

Eggs

Near

Far

Savory waffles

Whisk to combine

Golden brown

Time to chow down

Bacon Pasta with an Egg

ingredients:

3/4 pound angel hair pasta, cooked

6 slices bacon, cooked and crumbled (reserve 1 tablespoon drippings)

2 garlic cloves, minced

sea salt and freshly ground pepper

1/4 cup parsley, chopped

instructions and directions: 

In a skillet heat the 1 tablespoon of reserved bacon drippings over medium low heat. Add minced garlic and cook 1 minute. Add cooked pasta to warm throughout. Season with salt, pepper and fresh parsley. Divide into bowls.

Meanwhile, spray another nonstick skillet with cooking spray. Crack eggs (i have to do this one at a time), keeping yolks in tact, into pan. Sprinkle with salt and a few grinds of pepper. When the whites become white but yolk is still not cooked add tablespoon of water to the pan and cover with a lid. After 30 seconds remove the lid. Yolk should still be runny. Lay one egg over each bowl of pasta. Poke a hole in the egg to release yolk and create sauce.

Top with parmesan cheese and crumbled bacon. Serve with waffles.

For the waffles: 

(makes 6-8)

ingredients:

2 eggs

1 2/3 cups milk (I particularly like canned evaporated milk for some of it)

1/3 cup vegetable oil

2 cups all-purpose flour (you can substitute wheat germ for 1/4 cup of white flour)

1 tablespoon baking powder

2 tablespoons sugar

1/2 teaspoon salt

1/4 cup chopped parsley

1/2 cup cheddar cheese

1 shallot, finely diced

freshly ground pepper

cooking spray

instructions and directions: 

In a small bowl combine egg, milk and oil. In a large separate bowl, combine flour, baking powder, sugar, a few twists of pepper and salt. Pour liquid ingredients into dry ingredients until just blended. Do not over mix.

Fold in parsley, cheese and shallot.

With a 1/3 cup measure, cook in waffle maker.

I have a favorite pizza restaurant in Nashville.

Their crust is so airy and never soggy. They have the beer I like and the atmosphere seems really authentic.

Seems like a great set of problems to have, right? Wrong.

Usually if I have a favorite dish at a restaurant I love, I have a “no trying to make this at home” rule.

I made the mistake of trying to copy our favorite pie and I succeeded. Now we never go there anymore because we can just have it at home-with more beer.

To make matters worse, it couldn’t be easier and it looks fancy schmancy.

To make grating fresh mozzarella a cinch, pop the whole ball into the freezer for 10 minutes before grating.

After par-baking the crust, bake with cheese.

Add red pepper.

Place prosciutto.

Top with arugula and tomato.

Simple flavors, delicious outcome!

Fold your piece of pie in half for best results!

Flatbread with Arugula, Tomato and Prosciutto

ingredients: 

1 pizza dough

1 (8 ounce) fresh mozzarella, grated

1 (3 ounce) package of sliced prosciutto

2 small tomatoes, seeds removed and finely diced

2 hand fulls baby arugula

1/2 teaspoon crushed red pepper

olive oil

sea salt and freshly ground pepper

instructions and directions: 

Heat oven to 375 degrees

Shape pizza dough and bake on parchment line cooking sheet for 7 minutes.

Spread mozzarella cheese onto par-baked dough and bake 15 more minutes or until cheese is browning and bubbling.

Toss arugula with a few drizzles of olive oil, a pinch of salt and a few grinds of pepper.

Sprinkle red pepper over cheese. Tearing each piece of prosciutto once, place pieces evenly over pizza. Then spread arugula and sprinkle diced tomatoes.

Ole!

Sometimes I get inspired to make things I have never tried before. A lot of the time, that doesn’t work out. Sometimes it is because I made it poorly and sometimes I think I just don’t like the new thing I am trying. This doesn’t get me down though, I keep on keeping on, trying new things.

It’s a good thing too because I have never had Chicken Chilaquiles and I LOVE THEM!

I love saying Chicken Chilaquiles (chee-lah-KEE-lays) too. 3 times fast!

This recipe involves chipotle peppers in adobo. If you haven’t tried these, they are a little spicy and have a perfect smokiness. They also include some of my other favorite ingredients: garlic, avocado and cilantro.

You know what else I love? Queso Fresco. It had been hard to find (for me at least) but now it is everywhere. You should love it too! Then we could all love it together.

Saute onion in a large skillet. To that, add whole tomatoes.

Gently, so that you don’t have tomato seeds and juice all over the kitchen, break up the tomatoes. I used a potato masher. Then add two chopped chipotle peppers in adobo.

After this you will mix in chicken and cilantro.

Arrange some large good quality tortilla chips on a plate. You want them to be large because the sauce will sort of soften part of the chip (in a good way) and you will want to fold them while you’re eating. Trust me.

Top the chips with the chicken/tomato mixture and crumble with cheese. At this point I pop the plate into the oven for a few minutes to get the cheese melty.

Then you sprinkle with cilantro.

I really liked the spiciness with this dish. You could adjust it with more or less chipotle peppers.

Serve with sour cream and avocado.

What isn’t fun, about everyone at the table with their own plate of nachos!?!

CHICKEN CHILAQUILES

Ingredients: 

1 tablespoon olive oil

4 cloves garlic, minced

1  (28 ounces) can whole peeled tomatoes, with the juice

3 canned chipotle chilies in adobo, finely chopped , plus 1 tablespoon adobo sauce (from the same can)

Sea salt

freshly cracked pepper

1 small cooked rotisserie chicken, skin removed and shredded (about 4 cups)

1/2 cup fresh cilantro leaves, chopped

4 cups good quality tortilla chips

1/4 cup  sour cream

1 cup crumbled queso fresco

Instructions and directions: 

Combine oil and garlic in a large (3-to-4-quart) saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.

Add tomatoes with their puree (breaking tomatoes up), chipotles and adobo, and 1 cup water. Bring to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes.

Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.

Divide chips among four shallow bowls or plates that come up on the sides; top with chicken mixture and sauce. Sprinkle queso fresco on top and pop back in the oven to let cheese soften/melt.

Garnish with cilantro sprigs and sour cream. Serve.

Adapted from Martha Stewart

Cold dark weather this time of year, usually has me craving a meal that will make me feel warm and cozy.

This soup and sandwich combination hit the spot.

They are sort of plain in their presentation but both are really savory and I enjoyed every last bite.

It is technically meatless, so the carnivorous people you live with could be staring blankly at the plate, but with the white beans and slow cooked onions, I thought it was perfectly satisfying.

I have been dreaming about this simple but velvety grilled cheese ever since.

Fresh veggies cut small (for fast cooking) gave this the home cooked flavor I was after.

Greens and white beans made the soup really substantial.

Sampling.

While that is getting happy we can assemble our sandwich.

Cooking onions for a long time on low heat helps give them the perfect caramel color.

Beef broth and thyme added a depth of flavor.

Hearty bread.

Fontina cheese made these gooey and delicious.

FEEL GOOD WHITE BEAN SOUP AND CARAMELIZED ONION GRILLED CHEESE

For the Soup

Ingredients:

2 large carrots, diced

1 large onion, diced small

5 cups (or overstuffed hand fulls) mustard greens, chopped small (i used glory bagged)

4 garlic cloves, minced

1 parmesan cheese rind (optional, i used)

1 teaspoon dried thyme

1 teaspoon dried oregano

1 tablespoon dried parsley

25 grinds fresh pepper

3 tablespoons olive oil

5 cups chicken or vegetable broth

1 (14.5 ounce) can white beans, drained

1 cup farro

1/4 cup fresh parsley, chopped

Instructions and directions:

Heat oil over medium heat. Add carrot and onion and saute until softened, about 10 minutes. Add garlic, dried thyme, dried oregano, dried parsley and greens and cook until greens are wilted, 3-5 minutes.

Add broth, beans and parmesan rind and simmer for 30-45 minutes over medium low heat.

Add farro and simmer 25 minutes or until farro is cooked. Stir in fresh parsley and serve.

For the Grilled Cheese

Ingredients:

8 slices good country type bread

8 thin deli slices fontina cheese, halved (so you have 16 pieces)

2 large onions

4 tablespoons butter, divided

Cooking spray

salt and pepper

 Instructions and directions:

Spread 1-2 teaspoons of butter on one side of each piece of bread.

In a large skillet over medium heat, place 4 pieces of the bread, buttered side down. Top each piece of bread with 2 halves of fontina. Place the other 4 pieces of bread on the cheese, butter side up. Leave for 3-4 minutes, flip and grill other side 3-4 minutes or until butter/cheese is golden.