Cheesy Herb Pasta

From Pasta Et Cetera a la di Stasio

Printable Recipe


Prep time:  5 minutes
Cooking time: as long as it takes to cook the pasta
Serves 4


Ingredients:
¾ cup ricotta or cottage cheese
½ cup grated Parmesan
5 tbsp butter, softened
¼ cup fresh basil, chopped
3 tbsp fresh Italian/flat leaf parsley, chopped
2 tbsp fresh chives, chopped
½ tsp freshly grated lemon zest
1 tbsp fresh lemon juice

1 lb/450g short pasta
Freshly ground black pepper

Garnish:  more chopped herbs

Directions:
1. In a food processor, pulse the cheeses, butter, herbs, lemon zest & juice until smooth and set aside.

2.   Cook the pasta in a large pot of salted water as the package directs.  Drain and reserve ½ cup of the cooking liquid

3. Return the pasta to the pot and add the cheesy herb mixture.  Season with pepper (and salt if you need to) and toss, adding some of the pasta water if the sauce seems too thick.

Garnish with more freshly chopped herbs and serve.

Surprise Baked Mac 'n Cheese

Adapted from iCookbook iPad App

Printable Recipe

Hands on time: 10 minutes plus time to boil the pasta

Baking time: 20-25 minutes

Serves 4

Ingredients:
1 (10oz/284ml) can cream of chicken or cream of mushroom soup
2 cups shredded cheese (I used Kraft Tex – cheddar, mozzarella & Monterey Jack with Jalapeno peppers)

1 small roasted chicken breast - boneless & skinless, diced (about 1 cup)
1/3 cup Parmesan cheese, grated
1 cup milk
Freshly ground black pepper to taste
3 cups penne (or corkscrew pasta)

Topping:

1 tbsp butter

1 tbsp olive oil

3/4 - 1 cup panko bread crumbs

Directions:
1. Preheat the oven to 400°F/200°C and butter a large ovenproof glass or ceramic baking dish (1 ½ quart/litre).

2. Boil salted water in a large Dutch oven and cook the penne until it is not quite al dente. Slightly undercooking is the way to go since the dish will continue to cook and absorb sauce during the baking. I hate mushy pasta on my plate. Drain and quickly rinse under cold water to stop the cooking while you prepare the sauce.

3. In a small skillet over medium high heat, melt the butter mixed with the oil (to keep the butter from burning). When melted, toss in the panko crumbs. Toast for a minute or two and set aside.

4. Mix the soup, cheeses, diced chicken, milk & pepper into the prepared baking dish. Stir in the pasta. Top with the breadcrumb mixture.

4. Bake for 20-25 minutes. It’s ready when the sauce bubbles around the edges and the top is golden.

6. Remove from the oven and let it rest, uncovered on the counter/table for 10 minutes. This will let the dish “set” and still be hot.

Serve with a simple green salad.

Hot Spinach Cheese Dip

Hot Spinach Cheesy Dip
Adapted from Everyday Food: Fresh Flavor Fast

Printable Recipe

Hands-on time: 20 minutes
Baking time: 25-30 minutes

Makes 2 cups

Ingredients:
1 tbsp olive oil
1 large onion, finely chopped
2 large garlic cloves, minced
4oz/112g baby spinach (the recipe called for 2lb/1kg, but all I had was 4oz and I added the Swiss chard – total weight was still less than 1lb and plenty for the dip)
1 bunch Swiss Chard leaves (stems removed), coarsely chopped (beet greens are nice too)
½ cup milk
6oz/25g cream cheese, cut into small cubes and allowed to soften on the counter
3-4 dashes Worcestershire sauce
3-4 dashes Cholula Chiptle hot sauce (or whatever your favorite is – do try to find some Cholula though, it’s awesome)
¾ cup mozzarella cheese, shredded + ¼ cup for topping
Sea salt & freshly ground black pepper to taste.

Directions:
1. Preheat the oven to 425°F/220°C

2. In a Dutch oven, sauté the onions and garlic in the olive oil over medium heat until the onions are translucent and fragrant, stirring occasionally (five minutes). Don’t let the garlic burn or the dish will taste bitter.

3. Add the spinach and chopped Swiss chard and sauté until wilted (another 5-8 minutes).

4. Transfer the greens to a colander or large strainer and press out any moisture. Place the drained mixture on a chopping board and coarsely chop.

5. Back in the Dutch oven, bring the milk to a boil and add the diced cream cheese, whisking until melted (about 3 minutes). Return the chopped cooked greens to the pot and add the seasonings and mozzarella. Stir to combine and pour into a baking dish – preferably one you can serve from. Sprinkle more mozzarella (about ¼ cup) over top.

6. Bake for 25-30 minutes. Let set on the counter for 5 minutes or so – just until it cools down a little. The dip will thicken and … of course, keep you from burning your tongue.

I like to serve it with multigrain chips or homemade pita chips.

Whole Wheat Mac 'n Cheese with Pumpkin

Whole Wheat Pumpkin Mac ‘n Cheese
From Chatelaine Modern Classics:

Ruth’s note: my changes in red

Printable Recipe

Prep time: 30 minutes
Cooking time 10 minutes
Broiling time 4 minutes
Standing time 5 minutes
Serves 8

Ingredients:
3 slices whole wheat bread
1 tbsp melted butter
¼ cup fresh chives, snipped
3 cups old cheddar cheese, grated
1 butternut squash or small sugar pumpkin (about 2lb/1kg), peeled, seeded and cut into small cubes. (I had some frozen cooked & mashed pumpkin in the freezer so I used that instead, making sure to drain the liquid out of the thawed pumpkin)
10oz/284 ml can undiluted chicken broth (or homemade)
½ tsp ground nutmeg
16oz/450g whole wheat elbow macaroni or fusili (I used penne)
8oz/250g block cream cheese, cut into small cubes
1 cup 35% cream (next time I’ll probably go with a lighter cream)
1 tbsp Dijon mustard
Kosher salt & freshly ground black pepper to taste

Directions:
Topping:
1. Trim crusts from bread and lightly toast the bread. Tear into large pieces and pulse in a food processor until coarse crumbs form. Add butter and pulse to mix. Add chives and ½ cup grated cheddar. Pulse once more to mix and set aside in a bowl.

Squash/Pumpkin:
2. Peel and cut in half, lengthwise. Scoop out and discard pulp and seeds. Cut squash/pumpkin into small chunks. (about 4 cups).

3. Place in a large pot. Add the broth, 1 cup water and nutmeg. Cover and bring to a boil over high heat. Reduce heat and simmer, covered until the pumpkin is tender (about 10-15 minutes).

Ruth’s note: if using frozen pumpkin, place the frozen pumpkin in a strainer over a large bowl. Allow the pumpkin to defrost – you could speed up the process by defrosting it in a microwave. Press the liquid out and set the pumpkin “meat” aside until ready to use.

Pasta:
4. Meanwhile, bring a large pot of water to a boil over high heat. Add the salt and pasta. Cook according to package directions, until al dente. Drain.

5. Preheat the broiler.

6. Using a slotted spoon, remove half of the pumpkin to a separate bowl. Using a potato masher, mash the remaining pumpkin in the pot with the broth until smooth. Add cream cheese, and continue mashing until the cheese is mostly melted. Stir in the cream, Dijon mustard, salt & pepper.

7. Remove from heat and stir in the remaining 2 ½ cups of cheddar until melted. Fold in the pumpkin pieces.

8. Stir in the drained, cooked pasta and spread evenly in a 9x13 inch baking dish. Sprinkle evenly with the crumb mixture. Broil until the crust is golden (4-5 minutes). Let stand 5 minutes before serving.

Ruth’s version:
1. All the pumpkin will be mashed, so add it along with the cream cheese, cream & Dijon.

2. An alternative to just broiling the hot mac ‘n cheese…we actually had to put off eating it for dinner, so I just put the prepared dish (step8) and heat the next day in a 350°F/175°C, covered with foil for about 30-45 minutes (just check with the tip of a knife in the center of the dish for when it’s hot). Remove the foil and raise the temperature to 375°F/ 180°C to crisp the crust.

Lemon Pasta

Lemon Pasta
From Pasta Et Cetera a la di Stasio

Printable Recipe

Prep time: 10 minutes (time to boil the water and quickly cook the pasta)
Serves 4

Ingredients:
1lb/ 454g spaghetti or other long pasta (Ruth’s note: normally I like to cook with multigrain or whole wheat pasta, but this dish really requires white pasta)
Finely grated zest of 2-3 room temperature lemons
Juice of 2 lemons
1 1/3 cups FRESHLY grated Parmigiano-Reggiano cheese
5 tbsp extra virgin olive oil
Freshly ground black pepper to taste
Handful of fresh basil, snipped

Directions:
1. Boil the pasta as directed in lots of salted water. Drain and reserve ½ cup cooking water.

2. While the pasta is cooking prepare the sauce in a large serving bowl. Add lemon zest and juice with cheese and olive oil. Mix well

3. Drain the pasta allowing a little water to cling to the noodles. Place over the sauce in the serving bowl, and toss well. Add the basil and pepper, toss and taste, adding some pasta water if necessary…I rarely find I need it, but always like having some handy just in case.

Some delicious variations from Josee di Stasio…
Lemon & Onion: In a skillet heat equal parts olive oil and butter over medium heat. Sauté 2 chopped onions until translucent NOT brown. Add pasta and lemon sauce, toss and serve.

Lemon Asparagus (I can’t wait until local asparagus season here): In the salted boiling water BEFORE you cook the pasta, cook trimmed asparagus until tender, remove with slotted spoon and rinse under cold running water, chop and reheat with pasta for the last minute of pasta cooking. Add drained pasta and asparagus to lemon sauce, toss and serve.

Lemon Seafood (as Josee says, usually Italians do not mix seafood with Parmesan cheese, but this sounds too good to pass up): While the pasta is cooking, heat oil (olive or lemon olive oil in a hot skillet, sauté shelled shrimps with a pinch or two of hot chili pepper flakes. Spoon over the lemon pasta and serve.

Pastry Baked Brie with Chutney & Pecans

Puff Pastry Baked Brie with Chutney & Pecans
Adapted from Brie en Croute

Printable Recipe

Ingredients:
1 sheet frozen puff pastry (package comes with 2 sheets)
1/4 cup chopped pecans
1 (8 oz) wheel Brie cheese
¼ cup orange rhubarb chutney or your favorite jam
1 egg, beaten

Directions:
1. Preheat oven to 375º F/180°C and cover a rimmed baking sheet with foil for easy cleanup.

2. Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use).

3. Toast the nuts in the oven 350°F/175°C or on low heat in a nonstick skillet for 5 minutes or until golden and aromatic but not burnt.

4. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with beaten egg.

5. Center the wheel of Brie on top of the pastry sheet. Spread chutney on top of Brie and sprinkle nuts and add another dollop of chutney on top. Bring pastry over the Brie, overlapping the dough, like caflouti or rustic tarts. Just make sure the entire cheese wheel and toppings are covered. Pinch the dough so there is no open spots for them to leak through.

6. Place on the prepared baking sheet and bake for 20- 25 minutes until pastry is golden brown. Serve with your favorite crackers.

Marinara Pizza

Marinara Pizza
From James McNair's New Pizza: Foolproof Techniques and Fabulous Recipes
Also known as a “Plain Pizza”, although with this flavorful tomato base, it’s anything but plain.

Printable Recipe

Hands-on time: 5 minutes
Total Cooking time: 30-45 minutes to preheat the oven plus 10 minutes or so to bake the pizza
Makes enough as topping for 2 thin 12” crusts

Ingredients:
California style pizza dough
Seasoned tomato pulp
Vegetable or olive oil for brushing on a pizza pan OR coarse cornmeal for the pizza peel
Extra virgin olive oil for brushing on the crust and drizzling over top at serving time
2 tsp very thinly sliced garlic (optional)
1 tbsp fresh oregano, finely chopped or 1 tsp dried (I prefer Greek dried for ultimate flavor)

Ruth’s note: although James McNair leaves it at that…I can’t imagine any pizza without cheese and I love this mix
Italian fontina cheese, freshly grated
fresh bocconcini/mozzarella, shredded
½ cup freshly grated Parmesan

Directions:
1. Prepare pizza dough and seasoned tomato pulp as directed.

2. Preheat at 450-500°F/230-260°C for at least 30 minutes (and since my oven is slow to reach the optimal temperature, I give it even more time) so timing is everything. If you’re not using a pizza stone, I would still preheat the pizza pans to give the crust a really good crispiness, but you probably only need 10-15 minutes. Lay the stone or baking sheet on the lowest rack for electric, on the floor of your oven for gas ranges.

3. Roll out the pizza dough (as per instructions) and shape as desired. Place on the pizza peel or pan. Brush all over with olive oil. Top with tomato pulp, leaving ½” border around the edges. Sprinkle with garlic slices, oregano, and salt to taste ( a little crushed red chili peppers would be nice if you like some heat). Drizzle with some olive oil.

4. If you’re using a pizza peel, give it a quick shake to make sure it’s not stuck anywhere and then transfer to the preheated pizza stone with a good, quick jerking motion. If you’re a purist like James…meaning no cheese, bake until the crust is golden –about 10 minutes. If you’re like me, just add the cheese after the first five minutes and continue to cook until the cheese is melty and bubbly – it usually looks awesome with just an additional 5 minutes, making that 10 minutes total.

5. Remove pizza to a wire rack (we just put it directly on the cutting board) and let stand for 2 minutes and then transfer to a cutting board or tray and lightly brush the edges with olive oil. Slice and serve.

Cheese Blintzes

Cheese Blintzes
From Every Kitchen Tells Its Stories

Hands-on time: 30 minutes
Cooking time: 60 minutes
Makes 1 dozen blintzes

Ingredients:
Crepe/Blintz:
3 eggs
1 cup cold water
½ tsp salt
2 tbsp vegetable oil
1 cup flour
Filling:
1½ lbs/680 g dry cottage cheese
3 eggs
1½ tbsp melted butter
1-2 tbsp sugar
lemon juice to taste (½ lemon to start)
Zest of 1 lemon
1 tsp vanilla (I only use this when I’m making dessert blintzes)

Directions:
1. Preheat oven to 350°F/ 180°C

2. Combine eggs, water, salt and oil in blender until well mixed. Then add flour in 2 batches. Mix until there are no lumps. Gently stir to remove air bubbles and let sit for at least 30 minutes before frying (this eliminates holes in the crepes).

Tip: When I have the time (or remember), I actually let it sit overnight in the fridge. It’s amazing what a difference it makes. You’ll rarely have to waste the first couple of crepes because they have too many holes.

3. Pour batter (about ¼ cup) into a hot, lightly greased 8” non-stick frying pan. Rotate the pan quickly so that mixture covers the bottom completely and evenly. Fry on one side only. The crepe is ready when it appears dry on the top. The underside will be golden in parts.

4. Turn out the crepe, gently prying the edges, onto waxed or parchment paper, with browned side up. You can overlap the crepes slightly, but don’t completely overlap them while they are hot as they will stick together.

Filling:
1. In a large bowl, mix all the filling ingredients together and place 1 heaping soup spoonful (about ¼ -⅓ cup) of filling in center of crepe.

2. Make an envelope (bottom of crepe over filling, then one side, other side and lastly the top).

3. Fry briefly in butter on both sides and then bake seam side down for 15 minutes at 300°F/150°C to heat through without burning the crepes.

Tip: Sometimes, if I make a small batch I just stick the skillet in the oven, so make sure yours is oven proof. Usually I use a lightly greased Pyrex baking dish that will hold all the blintzes with a little room between each of them…the blintzes will swell a little in the oven (see photo) and then deflate when you serve them.

Serve with sour cream.

Cassata alla Siciliana

Cassata alla Siciliana
From Time Life Foods of the World Series – Cooking of Italy
Note: Patrick, who originally asked for the recipe created a fantastic sounding version using a combo of this and another Italian recipe:
“Cake was a real hit today !!!! Made it for a friend who was celebrating 10 years of sobriety.
( I used juice instead of booze...) I combined 2 recipies. Yours and an Italian one... it had 5 layers... cherries, peaches, dried blueberries, choc chips.... could NOT find dried currants so I used dried blueberries... Made my own pound cake.
Choc Frosting was a combo of the 2. One called for Coffee one for cherry syrup....I USED BOTH !!! Everyone loved it...”

Hands-on time: 15 minutes for filling; 30 minutes for frosting; 5 minutes for assembly
Refrigeration time: at least 2 hours for the first part (although I left the cake with filling overnight before the frosting; at least 8 more hours after frosting.

Serves 6-8 (depending on the size of the pound cake and your appetites)

Ingredients:
A fresh pound cake about 9”long x 3”wide
Filling:
1 lb/450g ricotta cheese
2 tbsp heavy cream
¼ cup sugar
3 tbsp Strega (I used Grand Marnier, but any orange flavored liqueur will do)
1 tbsp mixed candied fruit, coarsely chopped
2 oz/56g semisweet chocolate, coarsely chopped
Chocolate Frosting: (this was actually twice as much as I needed for the pound cake I had)
12 oz/340 g semi sweet chocolate, cut into small pieces (melts faster)
¾ cup strong black coffee, hot
½ lb/227g unsalted butter, cut into ½” pieces and thoroughly chilled

Directions:
Cake and filling:
1. With a sharp knife, slice the end crusts off the pound cake and level the top if it’s rounded. Cut the cake into horizontal slices about ½” thick. As you can see in the photo, I only got three layers, but you could make them thinner.

2. Rub the ricotta through a coarse sieve into a bowl with a wooden spoon and beat it with a hand-held electric mixer until smooth. Beating constantly, add the cream, sugar and liqueur. Using a rubber spatula, fold in the candied fruit and chocolate pieces.

3. Center the bottom slab of cake in the center of a serving plate and spread the top generously with ricotta filling. Carefully place the next layer of cake over top, keeping sides and ends even and spread more filling. Continue until all the cake slabs are reassembled and the filling used up. (Actually, I had lots left over and perhaps I’ll make some cannoli). End with a plain slice of cake on top. Gently press the loaf together to make it as compact as possible. It will be a bit wobbly, not to worry, chilling firms the loaf. Refrigerate for at least 2 hours until the filling is firm. (I left it overnight, loosely wrapped in plastic wrap.

Frosting:
1. In a medium saucepan over low heat, melt the chocolate with the hot coffee, constantly stirring until the chocolate has completely dissolved.

2. Remove the pan from the heat and beat in the chilled butter, one tiny piece at a time with an electric hand-held mixer. Continue beating until the chocolate mixture is smooth (took quite a while – at least 15 minutes, if not longer…or maybe it just felt like it. I wasn’t timing it).

3. Chill until it’s the right consistency for spreading (I left it in the fridge for 5-10 minutes). Too thick will just crumble the cake, too thin and it will just flop onto the plate.

4. Spread the frosting over the top and sided of the cake. You can decorate with a piping bag, I just did the basics this time. Chill until the chocolate is hard enough to cover with plastic wrap (about 30 minutes) and let it ripen in the fridge for at least 24 hours before serving.

Trust me, it is worth the wait!

Pasta Pepe e Cacio

Pasta Pepe e Cacio
From a la di stasio

Prep time: 5 minutes
Cooking time: 5-8 minutes (plus time to boil pasta)

Serves 4

Ingredients:
1 lb/500g pasta (I used multigrain spaghettini)
2-4 tbsp butter or olive oil or combo (that’s what I did)
2 tsp coarsely ground black pepper
1 cup or so grated Romano or Parmesan or combo (I used Asiago and it was quite clumpy, although delicious)
Grated lemon zest & juice of 1 lemon

Directions:
1. Boil pasta as per directions in salted water (cooking time anywhere from 5-10 minutes, depending on the type of pasta used).

2. In the meantime, place the butter (and olive oil, if using) and pepper in a hot serving platter/bowl. Put the platter over the pasta cooking pot to melt the butter and keep everything warm.

3. Here’s where we slightly differ:
Josee’s version: Drain pasta, reserving 1 cup of pasta water. Transfer pasta to platter and toss to coat with peppery butter.
Ruth’s version: Use tongs to take pasta out of cooking water along with any water that clings to the pasta. Toss to coat with the peppery butter.

Add most of the cheese a little at a time, tossing and adding a little cooking water if needed. (My cheese clumped, probably because I used Asiago instead of Romano or Parmesan, but it tasted awesome anyway.)

Add the lemon zest and juice, and the last of the cheese. Toss and serve. Best with a simple salad for a very tasty meal.

Note: I served it with some Sichuan Tilapia ( used the rub from Dai Grilled Chicken and pan grilled it). Actually, it was overkill and I really didn't get to taste the wonderful garlicy & subtle, perfumy pepper rub, so I won't be doing this combo again. That said, I'll definitely be making both dishes...just not together.

Haloumi Baked in Vine Leaves

Haloumi Baked in Vine Leaves
From Donna Hay Magazine, Summer Issue 37

Prep time: 20 minutes
Baking time: 10 minutes
Makes: 8 pieces (they are small but powerful, so figure 2 per person)

Ingredients:
8 vine leaves in brine, rinsed and patted dry
250g/8oz haloumi cheese, sliced ( I cut them in quarters to fit the vine leaves)
2-3 cloves garlic, thinly sliced
2 tbsp fresh oregano leaves, coarsely chopped
Black pepper to taste
2 tbsp extra virgin olive oil
Lemon wedges to serve.

Directions:
1. Preheat oven to 400°F/ 200°C

2. Line a rimmed baking sheet with foil or parchment (just for easy clean up).

3. To prepare the packets…lay a vine leaf on a flat surface, place slice of haloumi in center. Top with oregano, garlic slice, a few grindings of pepper and a small drizzle of olive oil. Fold leaves over the filling and place on the baking sheet (I did mine folded sided down).

4. Bake for 10 minutes or until the leaves are crispy and the cheese starts to melt.

Serve with lemon wedges.

Grilled Tomato, Goat Cheese and Pesto Sandwiches

Grilled Tomato, Goat Cheese & Pesto Sandwiches

Prep time: 5 minutes
Cooking time: 5 minutes
Serves 2

Ingredients:
4 slices of your favorite bread (we used multigrain)
Pesto (we used some from a jar) to spread on the bread
Goat cheese spread thickly on one slice (about 4 oz/140 gm)
½ tomato, sliced
2-3 basil leaves, chiffonade (also called shredded – roll the leaves and thinly slice across)
Margarine or soft butter to butter the outsides of the slices
Freshly ground pepper

Directions:
1. Spread pesto, then cheese on 2 slices of bread. Top with tomato slices. Sprinkle with basil and freshly ground pepper. Add top slice and butter.

2. Heat a skillet over medium-high heat. Place the sandwiches butter side down. Butter the top slices. Press down and cook for 2-3 minutes or until the bottom turns golden. Flip the sandwiches, press and continue to cook until the bottom is golden as well. By now the cheese will be melty and ready to eat.

Or use a panini grill, no flipping required.

Cheesy Mushroom & Onion Quesadillas

Cheesy Mushroom Quesadillas
Every meal could have a different flavor, depending on which mustard, cheese or dried herb you add. Here’s my favorite combo. This is perfect as a Tapas dish, appetizer, or light meal

Prep time: 15-20 minutes
Baking time: 20 minutes for oven baked; 6-8 minutes for grill pan; 3-5 minutes for panini makers

Serves 4

Ingredients:
8 large flour tortillas (I like to use whole wheat, sundried tomato or spinach ones)

Filling:
4 cups mushrooms, sliced (I like cremini - brown mushrooms - best and for added earthiness - is that a word? - I add 1/2 cup reconstituted Porcini mushrooms - let the dried mushrooms sit in enough boiling water to cover them for 5-10 minutes. Discard the liquid or save for soup and chop the mushrooms)
1 large onion, sliced
2 tbsp olive oil
1 tsp dried thyme or oregano
1-1 ½ cups grated cheese (Mozarella, cheddar, goat, Brie…. For South Beach Diet fans, use low fat cheese)
Your favorite spicy mustard to "butter" the tortilla

Directions:
There are a few ways to actually make the quesadillas – baking at high heat in the oven; using a non-stick skillet or grill pan on top of the stove; and a panini maker.

1. Preheat the oven to 400°F/200°C

2. In a large skillet/fry pan, heat the olive oil over medium high heat. Sauté the mushrooms and onions until the onions are limp and golden (about 5 minutes or so). Remove from heat and add the dried herbs and toss.
Oven baked:
3. Line a baking sheet with parchment paper or foil wrap (for easy cleanups).

4. Spoon the filling on 2 tortillas, "butter" each with mustard, add half the mushroom onion mixture, sprinkle with ½ of the cheese. Top with the other tortilla and lightly press down. Repeat for the rest of the quesadillas. ( or put filling on half and fold the other half of the tortilla over the filling, creating a half circle)

5. Bake in the middle of the oven for 10 minutes or so (it will be golden and start to crisp) and flip. Bake for another 10 minutes. Remove from the oven and cut into wedges to serve.

Grill pan or skillet on top of the stove: Fill the same way but for 3 minutes or so per side over medium high heat.

Panini maker: same as grill pan, but no flipping necessary.