Egg Roll In A Bowl

This is so fast and easy it's ridiculous. Dinner ready in 15 minutes - no joke. I usually serve it with wonton chips - but tonight we only had Chow Mein Noodles (the crunchy kind)

Egg Roll In A Bowl

1 lb ground beef or ground pork
1 tsp minced garlic
14 oz shredded cabbage or coleslaw mix
1/4 c soy sauce
1 tsp ground ginger
2 tsp sriracha
1 whole egg
1 T sesame oil
2 T sliced green onions

Wonton Strips or Chow Mein Noodles (crunchy)

In a large skillet, brown the pork or beef until no longer pink. Add the garlic and sautee for 30 seconds. Add the cabbage/coleslaw, soy sauce, ginger, and sautee until desired tenderness. You can add a little water if you need more liquid to sautee the coleslaw down.

Make a well in the center of the skillet and add the egg. Scramble until done over low heat.
Stir in sriracha. Drizzle with sesame oil and sprinkle with green onions. Add additional soy sauce and sriracha if desired.

*I always double this recipe - feeds 6 - never any leftovers!!

Homemade Artisan Bread

I saw this recipe online and thought it was the perfect recipe to teach my girls how to make bread!! The older 2 have made our beloved Thanksgiving Rolls a few times, but they haven't made regular old bread - and this was the first time making any kind of bread for my youngest. It's a no fail recipe!!

Homemade Artisan Bread

3 cups All Purpose Flour
1 tsp Salt
1/2 tsp Active Dry Yeast
2 cups Water- room temperature water start with 1 1/2 cups then add more

Mix the flour, salt and yeast until combined in a large bowl (the bread doubles)
Add in the water (start with 1 1/2 cups then add more until it isn’t dry, but you don’t want it too wet)
Cover with a plate or silicon wrap or plastic wrap and let sit for 6 to 24 hours (on the kitchen counter)
Then de-gas, by stirring it once to get the air out.
Grease your bread pan with oil or butter (coating with flour helps it to not stick)
Place bread dough in your baking pan and let it rise for an hour covered.
Bake at 400 degrees for 30 minutes covered (I use another bread pan on top, or you could use tin foil), then 10 minutes uncovered until golden on top *I baked it for 2 minutes longer at the end - it didn't look brown enough.

Different Mix-Ins

Options- Wheat Bread- 2 cups all purpose flour and 1 cup wheat flour (I have made this before with all wheat, I liked it, my kids didn’t as much….it is heavier)
Gluten Free- Use Cup for Cup Flour
Cranberry Bread- Before you add the water mix in- 1/2 cup dried cranberries and 1/2 cup chopped hazelnuts
Jalapeño Cheddar Bread- Before you add the water mix in- 1/2 cup shredded cheddar cheese and 1 diced jalapeño *we left just a few seeds attached so it wasn’t too spicy- add more of the seeds if you like it spicy (or I chop up about 1/4 cup of the “Hot & Sweet Jalapeños” from Trader Joe’s that are in a jar)
Nut Bread- Before you add the water mix in- 1/4 cup chopped almonds, 1/4 cup sunflower seeds and 1/4 cup flax seeds
Cinnamon Raisin Bread- Before you add the water mix in- 1/2 cup raisins and 2 teaspoons cinnamon
Everything But The Bagel- Before baking sprinkle evenly over the top of the bread with Everything But The Bagel Seasoning

Peppermint Pie

I saw this on social media - and it is THE EASIEST, FASTEST, MOST DELICIOUS Holiday dessert I have ever made or eaten!

My kids went absolutely CRAZY for it. So crazy, that I've made it TWICE already in the last 2 days.

Peppermint Pie

1/2 gallon Peppermint Ice Cream (we like Farr's)

1 Oreo Pie Crust

1 c Milk Chocolate Chips

1/2 c Heavy Whipping Cream

Let the ice cream sit out for a bit to let it soften so it will be easier to manipulate. 

Scoop the ice cream into the pie crust and spread out into the entire area. Put the pie into the freezer to set up.

Combine the chocolate chips and cream in a microwave safe bowl. Melt for 60 seconds. Then melt at 30 second intervals until combined. 

Let the ganache sit and firm up a bit while the ice cream is setting. It won't completely set up - initially I made too much and kept it covered on the countertop and used the rest the next day when I made another one.

When you are ready to eat - pour the ganache on top of the pie. Garnish with peppermints, candy cane pieces or red and green sprinkles!

No Bake Chocolate Cream Pie

My girls LUUUV a no bake chocolate pie. They volunteer to make it every Thanksgiving and definitely would make it more often if we had Jell-O pudding on hand! I saw this recipe on Six Sisters Stuff and knew my girls had to try it for this Thanksgiving coming up. I'll post a picture and give a review as soon as they make it!

No Bake Chocolate Cream Pie
3 ounces cream cheese softened
2 Tablespoons sugar
1¾ cups milk divided
8 ounces Cool Whip Whipped Topping 1 container, divided
1 Oreo Cookie Pre Made Pie Crust (9 inches)
3.9 ounces instant chocolate pudding mix 1 package
mini chocolate chips optional

Instructions
In a mixing bowl, beat the cream cheese, sugar, and 1 Tablespoon milk until smooth (I used an electric mixer, but you could also do it by hand).
Fold in 1 cup Cool-Whip topping and mix well.
Spread mixture evenly into the bottom of the crust.
In another mixing bowl, whisk pudding mix and remaining milk for 2 minutes.
Let pudding stand for 2-3 minutes or until it is soft-set (just barely setting up).
Gently spoon pudding mixture on top of cream cheese mixture and spread carefully.
Place in the fridge until set (1-2 hours or longer if needed).
Just before serving, top with remaining Cool Whip topping and mini chocolate chips (if using).

Decadent Mac and Cheese

In the last year this Macaroni has officially become our family favorite. I don't make any other version - unless I'm cheating and make Cracker Barrel Sharp White Cheddar - LOL. 

Decadent Mac and Cheese via Kardea Brown

1/4 cup unsalted butter, plus more for greasing the dish

Kosher salt and freshly ground black pepper
1 pound elbow macaroni
1/4 cup all-purpose flour
2 cups whole milk
1/2 cup heavy cream, plus more if needed
4 ounces cream cheese
One 16-ounce block sharp Cheddar, shredded
1 1/2 cups extra-sharp Cheddar, cut into 1/2-inch cubes
1 teaspoon granulated garlic
2 large eggs (egg replacer)
1/2 cup sour cream

Preheat the oven to 350 degrees F. Grease a 9- by 13-inch baking dish with butter.
Bring a large pot of salted water to a boil, add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Strain in a colander, run cold water over the pasta and set aside.
Using the same pot the macaroni was cooked in, melt the 1/4 cup butter over medium heat, add the flour and whisk until smooth. While whisking constantly, slowly add the milk and then the cream. Bring to a simmer, add the cream cheese and the shredded Cheddar except for 1/2 cup and stir until melted. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the cheese sauce from the heat and stir in the macaroni. Season with salt and pepper.
Whisk together the eggs and sour cream in a small bowl and then fold into the macaroni and cheese. Spread the mixture into the prepared baking dish, fold in the cubed Cheddar and top with the reserved 1/2 cup shredded Cheddar. Bake until the top just begins to brown, about 20 minutes. Loosely cover with foil and bake 10 to 15 minutes more.

Super Bowl LVI

 We hosted the Super Bowl this year and I did some fun charcuterie boards! Look how fun!!

Chicken Pot Pie (IZ)

Miss 12 made this delicious riff on chicken pot pie

Thaw pie dough (x2)
1 1/2 lbs chicken (rotisserie)
1/2 bag frozen corn
1/2 bag frozen peas
1/2 bag diced hash browns
1 can cream of chicken (or what ever cream you have on hand) soup
1/2 diced onion
Salt & pepper to taste
1/4 tsp ground thyme
1/4 tsp garlic powder

Par bake bottom pie crust.

Add all other components (except top pie crust) and mix thoroughly.

Add chicken mixture to par baked crust and top with second thawed pie crust - don't forget to vent the pie crust!!

This was an experiment - so we kept opening and closing the oven - which dragged our time at 350 degrees from 25 minutes to 45 minutes. At that point we were all so starving we opted to discard the top crust.

Mississippi Mud Pie

Okay. COVID UPDATE

I bought a Costco sized bag pull of pie crusts a few months ago - so I've been brainstorming on how to use everything we have.

This recipe is just on here for Miss 15 - she's the one that made it - this is so she can replicate it...

MISSissippi Mud Pie
Thaw pie crust (or get graham cracker crust)
1 box chocolate JELL-O pudding
3 cups chocolate milk
Heavy cream
Chocolate Chips

Prepare JELL-O pudding per "instant" directions with 3 cups chocolate milk.

Use beaters or electric whisk to beat heavy cream into stiff peaks.

Add JELL-O pudding to cooled crust, top with whipped cream and chocolate chips.

Life SKILLZ - The kids take over

I'm going to post this in one big blob - blog.

I am staring down the barrel of my oldest going off to college in less than a year and a half and I'll tell you what - I. Just. Don't. Wan't. That. To. Happen.

But - of course I do - for him to have a happy, normal life - but SERIOUSLY?!?

I'm big into research - like BIG. I've been listening to podcasts and reading articles on parenting teenagers and bucket lists about what to do with your teenagers before they sprout their wings and fly away and a bunch of GARBAGE! Only slightly kidding - what is this business about raising your kids just so they can leave you in order to function as normal adults anyway?

RANT OVER.

I've always encouraged my kids to help me cook - or cook themselves (even if that means dumping a bunch of canned goods into a crock pot).

After being inconsistent for the last 15+ years - I've reintroduced our kids making dinner for the family.

This is no easy feat. We have allergy restrictions and we also live with the pickiest eater on the galaxy. No lie.

Why am I doing this? Because I want my kids to be self sufficient (stab me in the heart!) and I want them to be independent (did I actually just say that?)

MAISIE'S (15) MEAL:
Teriyaki meatballs
Sweet Rice
Salad
She used the crock pot for the meatballs (Costco), added Teriyaki sauce and let them heat up in there. She used the pressure cooker for the sweet rice and whatever we had on hand for the salad. She was VERY CLEAR about how to assemble the bowl and very proud of what she had accomplished.

JACK'S (16) MEAL:
Sloppy Joes
http://breakingthereciperut.blogspot.com/2020/02/sloppy-joes.html
He raved about how delicious his dinner was and said that when he goes to college - he is going to make sloppy Joe's every night!

IZZIE'S (12) MEAL:
Enchiladas
http://breakingthereciperut.blogspot.com/2012/10/best-green-chili-enchiladas-ever.html
Her favorite thing to eat EVER. I forgot that my recipe makes 2 9x13 pans - and we didn't have freezer space - so we took a casserole over to a friend that was having a stressful week. The next day at school - one of the boys in that family came up and told Izzie that her enchiladas were the best he's ever had.

PIPER (8) MEAL:
White Bean Chicken Chili
http://breakingthereciperut.blogspot.com/2010/02/white-bean-chicken-chili.html
This meal is just opening cans, dumping them in a crock pot and letting it do all the work. Easy peasy.

Family Pizza Night

Occasionally we have a family pizza night that doesn't involve Papa Murphy's (which we all love) and every time we do - we all say "we need to do this more!"

For once - I captured pictures of all of our pies - and since we just did it last night - I can still remember the ingredients!

We use our local grocery store's pre-made pizza dough - pammed the sheet pan, sprinkled it with corn meal, slapped the rolled out dough on to it. Then drizzled with EVOO, salt and pepper for all of these recipes. We cook them on 525 until they are bubbly and browned (depending on size and thickness of dough between 5-10 minutes) and then go crazy - here's what we came up with...

The picture above is my husbands concoction - his version of a pizza called the Atom Bomb that was his favorite when we lived in NM:

Atom Bomb

BBQ sauce, Chicken, Red onion, Mozzarella, shredded, diced green chilis

Next up!!!

Ms. 14 - BLT Salad:
Mozzarella, shredded, Bacon, Chicken and now cook it. After it's cooked, top with cold... Lettuce, Red Onion, Diced tomato, Drizzle with Ranch Dressing

Mr. 16's Sweet & Savory Chicken:
Chicken, mozzarella, BBQ sauce, red onions and bacon

Miss 7's Heart:
Marinara and shredded Mozzarella - the key is to shape the dough into a heart :)

Miss 11's Ode to Cheese:
Marinara with as much pepperoni and as many kinds of cheese you have in your house

Focaccia Bread with Rosemary and Sun Dried Tomatoes

Saw this recipe on Food Network's "The Kitchen" Katie Lee made this and her co-host Jeff Mauro suggested that you could also use store bought pizza dough to make this even faster... so - that is what I did!

My kids and I used the focaccia to make pizza, sandwiches, as toast with an over easy egg on top - YUM! The possibilities are endless!!

Focaccia Bread with Rosemary and Sun Dried Tomatoes
1 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons)
1 teaspoon sugar
2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting
2 teaspoons kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
Nonstick cooking spray, for the baking dish
1 tablespoon extra-virgin olive oil, plus more for drizzling
1/4 cup chopped oil-packed sun-dried tomatoes

2 teaspoons chopped fresh rosemary 

Flaky sea salt 

For the dough: Fill a small bowl with hot tap water. Let the water sit in the bowl for 2 minutes to warm the bowl, then dump it out. In the warmed bowl, combine the yeast, sugar, 1 tablespoon of the flour and 1/4 cup warm water (105 to 115 degrees F). Let stand about 5 minutes. (The mixture will be creamy and slightly bubbly; if it isn't, start over with new yeast.)

In a large bowl, mix together the kosher salt and remaining 2 1/2 cups flour. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water (105 to 115 degrees F) with a wooden spoon.

Mix until the dough starts to come away from the sides of the bowl (it will be sticky). If the dough looks dry, add an additional 2 tablespoons warm water. Turn the dough out onto a lightly floured surface; knead with floured hands until soft and elastic, about 8 minutes. Form into a ball. (If using a stand mixer, mix on medium speed until soft and elastic, 4 to 7 minutes.)

Brush another large bowl with olive oil. Add the dough and roll to coat with the oil. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours. Stretch the dough into the prepared baking dish. Cover with plastic wrap and let rise 30 minutes.

Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. For the topping: Use your fingertips to dimple the dough. Brush with the oil, top with the sun-dried tomatoes and rosemary and sprinkle with flaky sea salt. Bake until golden brown, about 25 minutes. Remove from the baking dish and allow to cool slightly before slicing into squares. Finish with a drizzle of olive oil and more flaky sea salt.

Breakfast Burritos

It's BACK TO SCHOOL TIME around here!

I've been making these breakfast burritos forever - but my friends were recently asking me how I make them - I never thought to post this because it isn't really a recipe - but for those interested - here's what I did the night before the first day of school...

I really should post a better picture that makes your mouth water - but this is the finished product - I get about 30 burritos per batch - you can freeze them as well - but there are 6 of us in the house including 2 growing teenagers - so we go through 30 in about 5 days

Breakfast Burritos

30 Soft taco size tortillas

30 oz bag shredded hash browns 

2 lbs ground sausage

large onion diced 

12 eggs

bag shredded cheese 

I use the same pan for everything - for 2 reasons: easy clean up AND after I've cooked each thing - it has time to dry out a bit bc I place everything to drain on paper towels.

Start with the hashbrowns - they have the most water content so they need the most time to dry out. Cook them per directions on package only adding salt and pepper to taste. 

Then the sausage. I've used mild Italian sausage, Jimmy Dean sausage, this time it was JD maple. Cook until brown - allow to drain on paper towels.

Sautee the onion in a little butter. My favorite hack is to buy frozen diced onion - such a cinch. Set aside.

Lastly, 12 eggs, beaten - if I don't have 12 - I usually add a little milk to help the eggs stretch. Season with salt and pepper to taste (sometimes I even add a little powdered garlic).

Assemble: Soft taco, hashbrowns, sausage, onion, eggs, cheese. Roll up like a burrito and them wrap them in tin foil like a burrito. 

To eat!! Remove foil. (I reuse my foil for the following weeks batch) Wrap in a paper towel and microwave for 45 - 60 seconds. ENJOY!!

*If you are going to freeze these - I still recommend wrapping in foil - but add an additional layer of plastic wrap. You don't have to thaw them, just remove plastic and foil - wrap in a paper towel and microwave for 1 1/2 - 2 minutes.

Go To Snacks

A friend posted on FB about new snack ideas as she is getting bored with their same old, same old. I started to answer - but then basically couldn't stop typing - so instead of boring her friends - I thought I'd jot my current snacks here.

To be honest, we just got back late last night from vacation and I was up for 21 hours unpacking and repacking my kids for another adventure that they left for this morning - without me! BOO! So. I'm skipping the individual servings this week - just wanted to show you what I have on hand.

Fruit and Veg



















watermelon
honey dew
cantaloupe
grapes
apples
dates
cherries
strawberries
peaches
carrots
cucumbers
broccoli
snap peas
grape tomatoes

I usually put it in individual sized Tupperware and stick them in the large middle drawer on our fridge with individual Tupperwares of ranch or vanilla pudding for dipping. We also usually have individual packs of hummus, guacamole and cream cheese

We also do A TON of cheese - those awesome Tillamoo's they have at Costco are the best - but they also sell lots of different flavors of them at the grocery store. Costco also has individual packs of fresh mozzarella! 













Other Dairy/refrigerated items
hard boiled eggs (seen above with fruit and veg)
Go-go squeeze - both applesauce and the new yogurt flavors
Greek yogurt
Diced peaches

*Obviously - we also eat a lot of sandwiches!!*





Pantry items: blue smoked almonds, cashews, trail mix, pine nuts, sliced almonds, granola, craisins, Nutella (for sandwiches or fruit dip) - also dried fruit - mango, coconut, etc.

English muffin + peanut butter (or butter or Nutella) + sliced apples + cinnamon and sugar - broil for a couple minutes - SO GOOD!

This bowl is constantly brimming with fruit. My kids can go through a bulk bag of Cuties in 2 or 3 days. I like to switch it up so they don't get sick of one particular fruit. Also, if I see something we've never tried before - or haven't had for a while in the produce section - I'll pick it up just to keep us on our toes.
We eat avocado on toast, just with salt and pepper, with salad dressing, with eggs, lots of options.

I buy bulk muffins, English muffins and croissants... I have an amazing tip for you!!

I FREEZE them!! They never go bad before they get eaten! The croissants only take about 10 minutes to thaw on the counter - and the kids love to heat the muffins in the microwave for about 30 seconds. I throw those bagels straight from the freezer to the toaster. See those hamburger buns, dinner bread and mini pizzas? Brilliant...

AND I didn't even take a picture of our cracker selection!!! Which - is pretty impressive - I just counted 14 different kinds - I may have a problem...

So there you have it!! What are your "GO TO SNACKS?"

Baked Ham and Cheese Sliders

So this recipe has been all over the internet and with leftover ham and swiss cheese - this recipe fit the bill!! These were so much better than I even imagined. Definitely making these again.

Baked Ham and Cheese Sliders
For the sauce:
3/4 c melted butter
2 T dijon mustard
1-2 t worcestershire
1-2 t poppy seeds
1-2 t onion powder
salt and pepper to taste

For the sammy:
12 rolls
ham
swiss cheese

Preheat the oven to 350. Cut the rolls in half and set in a 9x13 greased casserole dish. Put the bottom half of the rolls in the pan. Top with ham and cheese and then the top of the buns.

Add all the sauce ingredients together and pour over sandwiches. Bake for 20 minutes.

Back to School Breakfast Ideas

I took a loooooong break from blogging - I've been busy moving out of state - living with my in laws while waiting to find and close on a new house - and now that we are finally here and mostly unpacked - I'm BACK!

3 of my kids started school, dance, soccer, scouts, tennis, etc. a couple of weeks ago and we are BUSY!! I am going to do a few posts on "game nights" those nights that you are running all over the place and you don't have time to make a meal at dinner time - and everyone needs to eat - but not all at the same time - you know those nights? Stay tuned...

I have found a couple of solutions to having your kids eat a hearty breakfast THEMSELVES without making a mess!!

1. Einstein Bros. Bagels has a deal running right now where you can get a bakers dozen of bagels for $6 every Monday. Six dollars people!! I buy a big tub of plain cream cheese at Costco (which I also use in many dinners and appetizers) and make sure not to buy any "gourmet" bagels so I can stick to $6 flat.

2. Green Monster Smoothies!! These are super delicious - the kids AND the parents love them! I make a big batch and freeze them in single servings.

3. Make ahead Breakfast Burritos!!! These are sheer genius. I can get 10-12 per batch!

Breakfast Burritos

12 tortillas

10 eggs

1/2 - 3/4 bag frozen shredded hash browns

16 oz package Jimmy Dean sausage 

1 medium onion, diced

Shredded cheddar cheese

Salt, pepper & garlic powder to taste

Cook the sausage (with the onion) and the hash browns according to the package directions - don't forget to season the hash browns. So far, I have just used scrambled my eggs. I add a splash of milk, salt, pepper and a little garlic powder. 

I put the ingredients into an "assembly line" and have my kids make their own. I stand at the end of the assembly line listening to them ooh and aaah over just how delicious breakfast will be every morning and then I fold the burritos and wrap them in saran wrap. They mark the burritos with their initials and stick them in a designated section in the refrigerator.

In the morning, they remove the saran wrap and wrap it in a paper towel. Microwave for 60 seconds! They eat them with ketchup, salsa, sriracha or tabasco, my daughter even eats hers with sour cream.

You can also freeze these - but since these have run out before Friday every week - we're sticking with the fridge.

*Make these your own!! Ham, bacon, spicy sausage, chicken sausage, pepper jack cheese - tons of options! 

Hamburger Soup

Mr. Man is getting so big. I have encouraged my kids to cook and experiment since they were old enough to dump cans of beans into a crock pot. He has really taken an interest in cooking and for the last year or so has talked about being a chef and having his own restaurant. 

He is in our local Boy Scout program and a friend of mine organized a way for the Scouts to earn their cooking badge in 4 classes this summer - love that I have such amazing friends!! 

One of the things the Scouts made in one of their classes was Hamburger Soup. They sent homework home with him and he had to meal plan for 3 meals a day for 3 days. One of the dinners he wrote down was Hamburger Soup. 

We turned the page after he had completed the menu plans and DOH! Read that he had to make a breakfast, lunch and dinner from the menu plan he just created. SOOOOO… Hamburger soup...

Hamburger Soup
2 1/2 lbs lean ground hamburger
1 onion, diced
3 cloves garlic
14 oz can diced tomatoes
3 c beef broth
4 whole carrots, peeled and sliced
5 whole red potatoes, chunked
3 T tomato paste
1/2 t kosher salt
1/2 t black pepper
2 t dried parsley flakes
1/2 t ground oregano
1/4 t cayenne pepper

Brown hamburger, onion, and garlic. Add the rest. Stir all together and bring to a boil. Reduce heat and simmer for 20 minutes.

*My family bumped up the salt and pepper quite a bit. My husband, daughter and I also added a little hot sauce to ours. A great meal to feed a large group - and mild enough for all palettes. That's where the extra seasoning comes in if you're so inclined...

Kid Friendly Pasta Salad

I got this recipe from the Pioneer Woman, Ree Drummond and only changed it a bit. I didn't have tomatoes on hand and I actually ran out of Cheddar cheese (GASP!) so I used Colby Jack - really any cheese will do - this would be good with mozzarella or swiss too.

Kid Friendly Pasta Salad

12 ounces fun-shaped pasta, such as radiator

8 slices thin bacon

3/4 cup mayonnaise

1/4 cup whole milk (I used 2%)

4 tablespoons white vinegar

1/2 teaspoon salt

1/4 cup sugar

10 ounces grape tomatoes, halved lengthwise

1/2 pound Cheddar, cut into small cubes

3 green onions, thinly sliced

Ground black pepper

Cook the pasta according to the packet instructions. Then drain and rinse in cold water until cool. Set aside.

Cut the bacon into 1/2-inch pieces and throw into a large skillet. Saute until slightly crisp, and then remove to a paper-towel-lined-plate.

For the dressing, mix the mayonnaise, milk, vinegar, salt, and sugar in a small bowl.

Stir together the pasta, dressing, tomatoes, bacon, cheese and green onions in a large mixing bowl. Taste for seasonings, adding more salt and pepper if needed.