Baked Ranch Chicken

This is a very easy recipe.   Very light too!

Ingredients:

• 2 skinless, boneless chicken breasts
• 1 cup cornflakes
• 1 packet of dry Ranch dressing mix
• 1/2 cup sour cream

Directions

• Preheat oven to 350.
• Spray baking dish with Pam.
• Rinse chicken breasts and pat dry. 
• Coat each breast with sour cream.
• In Ziploc bag, add cornflakes and ranch mix. Crush cornflakes well.
• Put each breast in bag one at a time and shake until well coated.
• Place in pan and bake for 1 hour.

Slow Cooker Kalua Pork

While in Hawaii, Aunt Amanda cooked us up some Kalua pork.  She told me the ingredients and I couldn't believe that something so good only required 3 ingredients. But it really is that easy yet that good! So good that I had to try a little bit of Hawaii here in Nashville tonight! Here is the recipe:

Ingredients:

• 1-1.5 tbs liquid smoke
• 2-3 tbs Hawaiian Sea Salt (note: I had to go to Whole Foods to find this kind of salt. I am sure regular sea salt would have been fine)
• 1 4-6 pork shoulder or Boston butt roast

Instructions:
Wash pork. Pierce all over with fork. Throw in crock pot.  Cover evenly with liquid smoke
and salt.  Cook on LOW for 8-12 hours.  We cooked for around 9 1/2 hours.

Shred and serve - it is good enough to go by itself, but we served taco-style with corn tortillas, cilantro, onions and tomatoes.

Enjoy and thanks Aunt Amanda!

Publix - Mojo Pork Chili Recipe

For any of you that shop at Publix, I am sure you are familiar with their recipe cards.  We tried this one last night and it was SO easy and SO good.  We didn't do it with the rice b/c we felt it didn't need it. The avocado, olives and cilantro added at the end are a must as they make it test fresher.

Publix - Mojo Pork Chili Recipe
http://www.publix.com/aprons/meals/MainDish/SimpleMeal.do?mealId=7668&mealGroupId=1000


Ingredients
1/2 yellow onion, chopped
1/2 bunch fresh cilantro, coarsely chopped
1/2 cup green olives with pimentos, coarsely chopped
1/2 lb Deli mojo pork, shredded
1 tablespoon canola oil
2 cups unsalted chicken stock (or broth)
1/2 cup mojo marinade
1 (16-oz) can reduced-sodium pinto beans, drained
1 (14.5-oz) can diced potatoes, drained
1 (8.5-oz) bag pre-cooked basmati rice
1 medium avocado, chopped

Prep
• Chop onion (1 cup), cilantro (1/2 cup), and olives.
• Shred pork (about 2 cups) into small bite-size pieces.
• Preheat large stock pot on medium-high 2–3 minutes.
• Place oil in pan, then add onions and pork; cook and stir 2–3 minutes or until onions soften.
• Reduce heat to low; add stock, marinade, beans, and potatoes, then cover; simmer 15–18 minutes or until pork is hot and flavors are blended.
• OPTIONAL - Microwave rice following package instructions. Cut avocado into small bite-size pieces. Place rice in serving bowls; top with chili, avocado, cilantro, and olives. Serve.

CALORIES (per 1/6 recipe) 320kcal; FAT 14g; CHOL 20mg; SODIUM 770mg; CARB 35g; FIBER 6g; PROTEIN 16g; VIT A 4%; VIT C 15%; CALC 6%; IRON 10%

 

Spinach with Feta & Pine Nuts

Another winner from Ina Garten - from her new cookbook

Spinach with Feta & Pine Nuts
Serves 4

Ingredients

2 1/2 tablespoons good olive oil
1 cup chopped yellow onion
1 medium lemon
1 pound fresh baby spinach, leaves washed and dried
1 1/2 tablespoon pine nuts, lightly toasted
¾ cup diced fresh feta
Kosher salt and pepper as needed

Instructions

1. In a large saute pan add the olive oil and onion and cook over medium heat until the onion is softened, but not brown - about 5-7 minutes.

2. Zest the lemon and reserve the zest in a small bowl. Then squeeze the lemon juice into the pan, about 1 ½ tablespoons-full. Then, add the spinach and stir it lightly until it wilts down. Then, toss in about a teaspoon of kosher salt and a dash of pepper and remove it from the heat.

3. Add the lemon zest, pine nuts, and feta, and toss everything gently. Serve.

Weight Watchers Mexican Chicken Breasts

This recipe is SO easy and SO good!!!  You have to try it.  It is light too.

http://www.food.com/recipe/weight-watchers-mexican-chicken-breasts-155442


Ingredients:

• 1 (1 1/4 ounce) package taco seasoning
• 16 ounces boneless skinless chicken breasts
• 1 cup salsa
• 1/4 cup fat free sour cream (I used light sour cream b/c i don't like fat free)

Directions:

• Place chicken breasts and taco seasoning in a seal able plastic bag; shake to coat well.
• Spray casserole dish with Pam. Place breasts in casserole.
• Bake 30 minutes at 375 degrees.
• Top with salsa about 5 minutes before breasts are done.
• Top with sour cream before serving.

Yummy Roasted Broccoli

Had a very yummy broccoli recipe tonight.   The full recipe is on the following link: http://www.amateurgourmet.com/2008/11/the_best_brocco.html

• Preheat the oven to 425.
• Take 4 to 5 pounds of broccoli, cut into florets, and dry them THOROUGHLY. 
• Put the broccoli on a cookie sheet. 
• Toss with 5 tbs. olive oil, 1 1/2 tsp. salt and 1/2 tsp. pepper. 
• Add 4 peeled and sliced garlic cloves.
• Roast in the oven 20 to 25 minutes or until crisp-tender and the tips of some of the florets are browned.
• Take out of the oven and zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 1/3 cup freshly grated Parmesan cheese and 2 Tbs. julienned fresh basil.

"Man-pleasing" Chicken

Well that was the name of the recipe that I discovered on pinterest and my "man" was pleased although I think I was pleased the most.  It was delicious.  You can view the below link to see the original recipe but I have also included it below.  Enjoy!  Don't leave out the rosemary! That makes it in my opinion!
 
http://www.wittyinthecity.com/2011/08/man-pleasing-chicken/
 
 

Ingredients:

•  1.5 pound package boneless, skinless chicken thighs
•  ½ cup Dijon mustard
• ¼ cup maple syrup
• 1 tbs. rice wine vinegar
• Fresh rosemary
• Salt and pepper

Preheat oven to 450ºF.  Mix together Dijon mustard, maple syrup, and rice wine vinegar.  Put chicken thighs into a foil-lined, oven-proof baking dish.  Salt and pepper the thighs. Pour maple mustard mixture (save a little for basting) over them, turning the thighs in the mixture so they are fully coated. Put in oven and bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce halfway through.  Let chicken rest for 5 minutes. Plate and spoon some extra sauce over the top. Sprinkle with fresh rosemary.

EASY Chicken Enchiladas

I have made A LOT of chicken enchilada recipes over the years, and I will have to say this one is by far the easiest and also one of the best.  I got the recipe from Weight Watchers, believe it or not. I would recommend adding more cheese than the recipe calls for. Dig in!
 
Ingredients:

• 3 cups shredded chicken breast (I just buy a rotisserie chicken and cut that up)
• 1 1/2 cups salsa, divided
• 1 cup Monterey jack shredded cheese, divided
• 1/4 tsp kosher salt
• 1/4 tsp ground black pepper
• 8 6 inch flour tortillas
• Cooking Spray

Directions:

• Preheat broiler.
• Combine chicken, 1/2 cup salsa, 1/2 cup cheese, salt and pepper in micowave-safe bowl.
• Microwave for 2 minutes until thoroughly heated.
• Spoon about 1/3 cup mixture into center of each tortilla and roll up.
• Place in 13 X 9 broiler-safe (not glass) baking dish coated with cooking spray.
• Cover with 1 cup salsa and 1/2 cup cheese.
• Broil 8 minutes or until cheese is melted.

Weight watchers says it serves 8, I say it serves 4. :)

Beach House Easy Chicken Enchiladas

We are at the beach this week and discovered this easy but delicious recipe in one of the cookbooks that is here (Thyme and Monet Cookbook). Carrie even liked it after we picked the green chilies out from her portion.  I had to record it for future use!

Ingredients:

• 3-4 cups cooked chicken, diced
• 1 medium onion, sliced
• 6 oz shredded Monterey Jack Cheese
• 1 4 oz can chopped green chilies (optional)
• 3-4 tbs chicken broth
• 10-12 small flour tortillas
• 1 can cream of mushroom soup
• 1/2 cup Picante sauce
• 2 cups shredded Cheddar Cheese

Combine chicken, onion, Monterey Jack cheese and green chilies.  Stir in broth to moisten.  Microwave tortillas to soften for 15 seconds.  Butter or spray Pam in a 9 by 13 baking dish.  Put 1/2 cup of chicken filling on each tortilla, roll up and place seam side down in baking dish.  Combine mushroom soup, Picante sauce and cheddar cheese.  Pour over the tortillas.  Heat in 350 degree oven until hot and bubbly (at least 25 minutes).

Weight Watchers Sautéed Cauliflower and Tomatoes

Here is a great recipe (believe it or not) from the Weight Watchers web-site (yes, I am on a diet). 

Sautéed Cauliflower and Tomatoes
2 PointsPlus Value Serves: 6

Ingredients:
4 tsp olive oil, extra-virgin, divided
8 cup(s) uncooked cauliflower, fresh, florets
1/4 cup(s) water
2 cup(s) grape tomatoes, halved
1 Tbsp minced garlic
3/4 tsp kosher salt
1/2 tsp black pepper, freshly ground   

Instructions:In a large, deep, 12-inch nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add cauliflower; cover and cook, stirring occasionally and adding a tablespoon or two of water if needed, until cauliflower is golden in spots and almost tender, about 6 to 8 minutes. Add remaining 2 teaspoons oil, tomatoes, garlic, salt and pepper; cook, stirring, until tomatoes soften and cauliflower is tender, about 3 minutes.

Yields about 1 cup per serving.

Eggs Baked Over Sautéed Mushrooms and Spinach

This is a very delicious recipe and low calorie too!  It is from Food and Wine Magazine.

Eggs Baked Over Sautéed Mushrooms and Spinach - Food and Wine Magazine

Servings: 4

Ingredients:

·         1 tablespoon olive oil

·         1 large leek, white and light green parts only, cut into 1/2-inch pieces

·         1 tablespoon unsalted butter

·         1 pound white or cremini mushrooms, thinly sliced (about 6 cups)

·         1 tablespoon soy sauce

·         1/4 cup dry red wine

·         5 ounces baby spinach

·         Salt and freshly ground pepper

·         4 large eggs

·         4 slices of whole-grain toast

Directions

Preheat the oven to 350°. In a deep skillet, heat the olive oil. Add the leek and cook over moderate heat, stirring, until softened, 3 minutes. Stir in the butter and mushrooms. Cover and cook, stirring occasionally, until the mushrooms are softened and a lot of liquid is released, 7 minutes. Uncover and add the soy sauce and red wine and cook over moderately high heat, stirring, until the liquid is reduced to 2 tablespoons, 5 minutes. Add the spinach and stir until wilted, 2 minutes. Season with salt and pepper.

Coat four 1-cup ramekins or small gratin dishes with oil. Transfer the mushrooms and spinach to the ramekins and crack an egg on top of each. Bake for 10 to 12 minutes, until the white is barely set and the yolks are runny. Let stand for 2 minutes; serve with the toasts.

One Serving 323 cal, 13 gm fat, 4.2 gm sat fat, 35 gm carb, 6 gm fiber, 16 gm protein.

Barefoot Contessa Moroccan Couscous Recipe

The below recipe from Ina Garten is very good.  We substitued the pignoli nuts with sliced almonds and the currants for dried raisins and cranberries.  We also used store-bought chicken stock.

Ingredients
4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots
3 cups Homemade Chicken Stock, recipe follows, or canned broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups couscous
1/2 cup pignoli nuts, toasted
1/4 cup currants
Directions
Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
Add the pignoli nuts and currants to the couscous, stir and serve.

Greek Pita Pockets

Here is a yummy and low-calorie recipe I found in a Weight Watchers magazine.  It is 5 points per half pita for those who are counting points!  I modified a few things on the recipe. The recipe says it serves 4 but that is only if you are trying to starve yourself!  We think it serves 2 (i.e. one whole pita per person)!

Ingredients

• 2 diced plum tomato
• 1 cup diced English cucumber
• 2 thinly sliced scallions
• 2 tbs chopped fresh dill
• Juice of 1/4 small lemon
• 2 6-inch whole wheat pitas, divided in half and toasted
• 1/4 cup roasted red pepper hummus
• 3 oz crumbled feta

Combine tomatoes, cucumber, scallions, dill, lemon juice and feta in a bowl.  Divide pitas in half and toast them.  Open pitas and spread with hummus and then stuff with tomato/cucumber mixture.

Quinoa Copy Cats

Today Paul and I had a vacation. A vacation from our little princess, Carrie, who spent the night at Gigi and G-Pops house. Carrie was so excited for her get away that she decided to forego ice cream at McDonalds just so that she could get to the toys at their house faster.  Its hard to beat the toys at their house although the toys at grandmamma and grandpa's mountain house were pretty impressive too (Carrie still talks about the Lightning McQueen chair). 

Paul and I, as much as we love our daughter, were excited to have a quiet house.  A day and night off of "Wanna run, wanna ride, wanna play, wanna go outside, wanna play chalk....wanna have a 45 minute bed time!"  Having Carrie gone makes having just Andrew (even when he was sick) like a cake-walk! 

Unfortunately, my day of freedom was not as amazing as originally hoped. Andrew was sick so I took him to the doctor just to wait 45 minutes to find out that there was nothing they could do for him.  Then, I noticed that one of my tires had a slow leak.  Luckily, it just needed a plug but that sucked up a good hour of my day stressing, locating a service center and then watching in amazement as the mechanic plugged it up in 5 minutes.  Next, I realized that I had misplaced our main credit card. After calling every establishment i had been to this week to see if they had it, I finally had to just give up and throw in the towel.  This will require me to call about 10 vendors on Monday to change our payment method - ugh!

After all that was over, I decided that I was going to get at least one thing accomplished today and so I took Andrew with me to the paint store to pick out some paint colors to use to paint his name over his bed.  After I drove 15 minutes to get there, took him out of the car and put him in the Baby Bjorn, I walked the door just to realize the paint shop had just closed.  Aghhhhh!!!! So much for free time!

I thought the day was a lost cause, but tonight made up for it. With Andrew finally asleep and Carrie in heaven at Gigi's, Paul and I decided to experiment in the kitchen and try to replicate the Curry Quinoa we had at Proof on Main in Louisville, KY (discussed in my blog post from last week). We set up a test kitchen Food Network style and created two batches of quinoa with various ingredients to see which one tasked more like it.  The 2nd batch was the winner! Here is the recipe... enjoy and thanks for letting me vent!

Copy Cat Curry Quinoa

Ingredients:

·         ¾ cup quinoa

·         1/3 cup currants

·         ¼ cup toasted cashews

·         2 scallions, diced

·         1 tbs plus ¼ cup olive oil (divided)

·         1/4 white onion, diced

·         1 tsp white vinegar

·         1 tsp sherry

·         ¼ cup white wine or champagne

·         2 tsp curry powder

·         ¼ tsp pepper

·         ½ tsp salt

Directions:

·         Cook quinoa according to box instructions. Set aside on a plate.

·         Sautee white onion in 1 tbs. olive oil.

·         Add the rest of the ingredients to quinoa and serve

Parmesan-Roasted Broccoli

Another hit from Barefoot Contessa (2008- Back to Basics Cookbook)

Ingredients

• 4 to 5 pounds broccoli
• 4 garlic cloves, peeled and thinly sliced
• Good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons pine nuts, toasted
• 1/3 cup freshly grated Parmesan cheese
• 2 tablespoons julienned fresh basil leaves (about 12 leaves)

Directions

• Preheat the oven to 425 degrees F.
• Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.
• Place the broccoli florets on a sheet pan large enough to hold them in a single layer.
• Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil.
• Sprinkle with the salt and pepper.
• Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Easy Appetizer - Roasted Garbanzo Beans

Here is a very easy, somewhat healthy appetizer:

Roasted Garbanzo Beans

Drain 2 cans garbanzo beans.  Place in rimmed baking sheet with 1/4 cup olive oil and whatever seasonings you want to add - we used salt and seasoned salt.  You could also use garlic salt, cayenne pepper, etc.

Roast at 450 degrees for about 12 minutes.

Lamb Chops

Paul and I have tried lamb chops before without success.  The below recipe from Ina Garten (of course) turned out delicious.  We LOVED the sauce too!

Greek Lamb with Yogurt Mint Sauce

2010, Barefoot Contessa How Easy Is That?, All Rights Reserved

Ingredients

4 large garlic cloves
3 tablespoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
1/2 cup freshly squeezed lemon juice (4 lemons)
1/2 cup good olive oil
1/2 cup dry red wine
2 racks of lamb, frenched and cut into 8 chops each
Yogurt Mint Sauce, recipe follows

Directions

Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with thesteel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops
in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.

When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.

Yogurt Mint Sauce: 6 scallions, white and green parts, chopped
1/2 cup chopped fresh mint leaves
2 tablespoons minced fresh dill
Pinch crushed red pepper flakes
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
7 ounces Greek-style yogurt (recommended: Fage Total)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

Ina Garten Panzanella

We had this salad last night - it was a nice summer treat in the middle of winter.

Barefoot Contessa's Greek Panzanella Salad (plagiarized straight from the Food Network web-site)

Ingredients

• Good olive oil
• 1 small French bread or boule, cut into 1-inch cubes (6 cups)
• Kosher salt
• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
• 1 red bell pepper, large diced
• 1 yellow bell pepper, large diced
• 1 pint cherry or grape tomatoes, halved
• 1/2 red onion, sliced in half rounds
• 1/2 pound feta cheese, cut in 1/2-inch cubes
• 1/2 cup calamata olives, pitted

For the Dressing:

• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• 1/4 cup good red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup good olive oil

Directions

Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.


Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl.

While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables.

Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend.

Serve at room temperature.

Corn Muffins with Jalapenos and Lime Butter

Last night we (or i should say Paul) cooked dinner for Gigi and G-Pops.  One of the recipes we tried was this corn muffin recipe from Cooking Light.  Very yummy!

Ingredients:

• 6 tbs butter, softened and divided
• 1 cup chopped sweet onion
• 2 garlic cloves, minced
• 1 cup fresh corn kernels (about 2 ears)
• 2 tsp minced jalapeno
• 1 tsp salt, divided
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp chili powder
• 1 1/4 cup fat-free buttermilk
• 2 large eggs
• 1 egg white
• 1 tbs fresh lime juice
• 1 tbs honey

Instructions:

• Preheat oven to 400 degrees.
• Melt 1 tbs butter in a large nonstick skillet over medium-high heat.
• Add onion and garlic to pan, cook 2 minutes, stirring occasionally.
• Add corn, jalapeno, and 1/4 tsp salt, cook 2 minutes.
• Remove from heat; add 2 tbs butter, tossing to melt.
• Spoon flour into a dry measuring cup and level with knife.  Combine flour, cornmeal, remaining 3/4 tsp salt, baking powder, sugar, baking soda, and chili powder in a large bowl.
• Combine buttermilk, eggs and egg white in a large bowl. 
• Add onion mixture to buttermilk mixture.
• Add buttermilk mixture to flour mixture, stirring until just moist.
• Spoon batter into 15 muffin cups coated with cooking spray.
• Bake at 400 for 2 minutes or until lightly browned.
• Combine 3 tbs butter, lime juice and honey in blow and serve with muffins.

Best Oven Fried Chicken

Paul and I had the best oven fried chicken last night compliments of the Food Network web-site.  Here it is!


Oven Fried Chicken (From Food Network Kitchens)


Ingredients

• 1 1/3 cups Crispex cereal
•  2 1/4 cups broken bagel chips or melba toast (we used melba)
• 1 tablespoon canola oil
• 2 teaspoons kosher salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup light mayonnaise
• 1 teaspoon Dijon mustard
• 4 bone-in, skinless chicken pieces (about 6 ounces each)

Directions

Preheat the oven to 400 degrees F. Set a rack on a foil lined baking sheet. Spray the rack generously with cooking spray.


Finely grind the cereal and toasts together in a food processor. Transfer crumbs to a large gallon size plastic bag. Add the oil, salt, cayenne, paprika, and ground pepper and toss to mix thoroughly. Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl. Add chicken to mayonnaise and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated. Place coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray, and bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes.