Pumpkin Pie Oatmeal

Happy November! I can’t express how excited I am for this Sunday to roll around. 1 extra hour of sleep is all kinds of heaven for me. Especially after this wild week I’ve been having at school.

Another thing to be excited about is that starting today, November 1st, I will be vegan for an entire month! I hope you guys are willing to play along. I will be posting vegan recipes for one month, and talking about how my experience is going. Who knows how it will go, but I’m excited to find out!

To start off this month, I thought it would be a good idea to begin with the first meal of the day. A delicious fall inspired breakfast that is super smooth and delicious. I’m in total love!

This is super easy. To begin, bring water to a boil over medium heat and stir in oats. Cook for 1 minute, stirring often, then remove from heat. Stir in sugar, pumpkin, cinnamon and nutmeg. I used 2 Tbsp of sweetener (brown sugar and agave nectar), but feel free to use more or less sugar. It depends on your tastes!

Place oat mixture into a bowl and top with walnuts. Enjoy!

Pumpkin Pie Oatmeal
Serves 1
Adapted from Mississippi Kitchen

Ingredients:
1 cup water
1/2 cup quick cooking oatmeal
2 tablespoons of “sugar” (I used 1 Tbsp of light brown sugar and 1 Tbsp of Agave nectar)
1/2 cup pure canned pumpkin or pumpkin puree
1/4 teaspoon cinnamon
1/4 teaspoons nutmeg
A few crushed walnuts for topping (optional)

Directions:
Bring water to a boil over medium heat and stir in oats. Cook for 1 minute, stirring often, then remove from heat.

Stir in sugar, pumpkin, cinnamon and nutmeg. I used 2 Tbsp of sweetener (brown sugar and agave nectar), but feel free to use more or less sugar. It depends on your tastes!

Place oat mixture into a bowl and top with walnuts. Enjoy!

Whole Wheat Brown Sugar Banana Bread Pancakes

Today I’m celebrating an extraordinary woman.

Is it her birthday? Nope. But it was last week, and this spunky, hilarious woman turned 95. NINETY FIVE! She’s my great Grandma (“Gran”), and she still drives, lives alone, AND still gives me $20 of “emergency” money every time I see her. What a gal.

I’m super busy with school, so I’m embarrassed to say I didn’t get a chance to go to my sweet Great Gran’s birthday party last week. So, I decided to make some pancakes and yell to the world “HEY GRAN. YOU’RE AWESOME!”. Hopefully she can taste through the screen,

Let’s make these! In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl.

Measure out the milk and add the vanilla extract to it.

Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry.

Mash your bananas.

Add them in to your bowl.

Mix! Add in melted butter and stir until batter is somewhat smooth.

Heat a skillet or grilled on medium heat. Using a 1/3 cup measure, spoon batter into rounds and flatten the batter with a spatula. Cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter.

Combine all glaze ingredients in a bowl and stir until smooth.

Serve pancakes hot with the vanilla maple glaze. Enjoy!

Whole Wheat Brown Sugar Banana Bread Pancakes
makes 12 pancakes
Recipe taken from How Sweet It Is

Ingredients:
2 cups whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup milk
1 tablespoon vanilla extract
3 large ripe bananas, mashed
2 tablespoons butter, melted

Vanilla Maple Glaze:
1/2 cup maple syrup
3/4 cup powdered sugar
1 teaspoon vanilla extract

Directions:
In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth.

Heat a skillet or grilled on medium heat. Using a 1/3 cup measure, spoon batter into rounds and flatten the batter with a spatula. Cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter.

Combine all glaze ingredients in a bowl and stir until smooth.

Serve hot with butter and syrup, or the vanilla maple glaze.

Kale Salad with Apricots, Avocado, and Almonds

I have been in a bit of a fall salad rut for a while. I had trouble coming up with anything other than roasted squash and beets on lettuce. A normal conundrum. One I have every year.

For me, having a salad for lunch is ideal, and I was so happy when I came across this simple salad on the Kitchn. Simple, easy, different, and awesome! Who knew I would be so into kale?

All you need to do is gather up your ingredients. Fold a piece of kale in half lengthwise and use your fingers to tear out the tough inner stem. Repeat with the other leaves of kale. Tear all the leaves into bite-sized pieces and put them in a medium-sized mixing bowl.

Cut the apricots into little bits and add them to the bowl with the kale, along with the almonds and the cheese.

Whisk together the oil and vinegar and pour the vinaigrette and a healthy pinch of salt over the salad and use your fingers to toss and rub everything together.

Transfer the salad to a bowl and leave the salad for about 10 minutes (this makes the dressing soak into the kale a bit). Slice the avocado into cubes and spoon them over the salad. Enjoy! And if you have any fall salad ideas, let me know! I’m always up for suggestions.

Kale Salad with Apricots, Avocado, and Almonds
Serves one
Recipe lightly adapted from The Kitchn

Ingredients:
6-8 ounces of raw kale
5 dried apricots
small handful of raw almonds (I used about 10)
1 tbsp of freshly grated Parmesan cheese
1 tablespoon extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 avocado
salt and pepper

Directions:
Fold a piece of kale in half lengthwise and use your fingers to tear out the tough inner stem. Repeat with the other leaves of kale. Tear all the leaves into bite-sized pieces and put them in a medium-sized mixing bowl.

Cut the apricots into little bits and add them to the bowl with the kale, along with the almonds and the cheese. Whisk together the oil and vinegar and pour the vinaigrette and a healthy pinch of salt over the salad and use your fingers to toss and rub everything together. Transfer the salad to a bowl.

Just before eating, slice the avocado into cubes and spoon them over the salad.

Note: This salad will keep for about 24 hours in the refrigerator.

Seven Layer Greek Dip

I never considered myself to be much of a cat person. I had a few growing up, but certainly didn’t consider having one when I was on my own. I liked them…but they seemed to be more of an expense than anything else.

Two years ago, my boyfriend and I decided that we should go to the local humaine society and look at the animals, and ended up coming home with Molly.

Am I a cat person now? YES! She’s fluffy and cute and her sole purpose of the day is to cuddle me all day long. It’s kind of the best.

But recently Molly has had a change of scenery. I moved into a house in Ottawa (with super cheap rent) and one of the conditions is that I take of the woman’s two cats. So I jumped from one kitty to three and am now an official crazy cat lady.

When you are a crazy cat lady you need to remember three things:
1. Keep up your social life with humans. You might forget that speaking baby talk to everyone is not normal.
2. There will be poop on the floor. Deal with it.
3. Don’t leave ANY cream or milk based dips on the counter. There will be PAWS!

This dip is one that I HIGHLY recommend (and so does Molly). It’s not your typical 7 layer dip, and includes homemade tzatziki, hummus, jalepeno feta dip, olives, artichokes, tomatoes, and cucumber. It’s a greek party pretty much and will make you scream for joy!…well I did.

To make this, begin by prepping the ingredients for the creamy feta and set aside. In a bowl, combine yogurt, dill, garlic, 3 tablespoons of cucumber, olive oil and a sprinkle of salt and pepper and mix.

Grab a large bowl or plate and begin layering ingredients with the yogurt tzatziki first.

Then the chopped olives..

The hummus…

The chopped artichoke hearts..

And then add the crazy feta, and the tomatoes and cucumber. You can layer it however you’d like and use other ingredients to make it your own. Serve with pita chips and enjoy!

Seven Layer Greek Dip
Recipe taken from How Sweet It Is
Makes one giant bowlful and serves over 10 people

Ingredients:
1 1/2 cups hummus of your choice
1 15-ounce can of kalamata olives, drained and chopped
1 15-ounce can of artichoke hearts, drained and chopped
1 large tomato, chopped
1/2 large cucumber, peeled and chopped
1 batch of creamy feta (or 4 ounces of plain feta, crumbled)
1 1/3 cups greek yogurt
3 tablespoons fresh dill
1 teaspoon olive oil
3 tablespoons chopped cucumber
1 garlic clove, minced
salt and pepper

Directions:
Begin by prepping the ingredients for the creamy feta, if needed and set aside.

In a bowl, combine yogurt, dill, garlic, 3 tablespoons of cucumber, olive oil and a sprinkle of salt and pepper and mix. Grab a large bowl or plate and begin layering ingredients: the yogurt tzatziki, the chopped olives, the hummus, the chopped artichoke hearts, the crazy feta, and the tomatoes and cucumber. You can layer it however you’d like and use other ingredients to make it your own.

Serve with pita chips or whatever you would like!

Butternut Squash, Corn and Edamame Soup {Vegetarian Collection}

Next month I’m doing this whole vegan thing.

I’ll eating and baking only vegan foods for one entire month and seeing how it goes. Why? I don’t know. Why do I run marathons? A challenge I guess, and one I’m super excited for!

I’m a vegetarian anyway, so “Veganized November” shouldn’t be a problem, and I’m really looking forward to trying some new recipes that maybe I otherwise wouldn’t have tried. SO! If YOU have any vegan recipes that you’d like to share, send me a link!

To make this soup, chop up your veggies. Here are my cool lookin’ leeks.

In large saucepan, heat oil over medium heat; fry leeks, garlic, thyme, salt and pepper, stirring occasionally, until leeks are softened, about 5 minutes.

Add stock, 3 cups (750 mL) water and squash; bring to boil. Reduce heat, cover and simmer until squash is tender, about 15 minutes.

Gather your edamame, red pepper and corn.

Add them to pot and simmer until pepper is tender, about 5 minutes.

Now it’s ready! You can refrigerate this soup in airtight container for up to 3 days, or freeze it. Yum.

Butternut Squash, Corn and Edamame Soup {Vegetarian Collection}
Serves 6
Recipe adapted from Canadian Living’s The Vegetarian Collection

Ingredients:
2 tbsp (30 mL) olive oil
2 leeks, chopped (white and light green parts only)
2 cloves garlic, minced
1/2 tsp (2 mL) each of salt and pepper
1/2 tsp (2 mL) dried thyme
3 cups (750 mL) vegetable broth
2 cups (500 mL) cubed peeled butternut squash
1 cup (250 mL) frozen edamame (or lima beans)
1 sweet red pepper, diced
1 cup (250 mL) frozen corn kernels

Directions:
In large saucepan, heat oil over medium heat; fry leeks, garlic, thyme, salt and pepper, stirring occasionally, until leeks are softened, about 5 minutes.

Add stock, 3 cups (750 mL) water and squash; bring to boil. Reduce heat, cover and simmer until squash is tender, about 15 minutes.

Add edamame, red pepper and corn; simmer until pepper is tender, about 5 minutes.

You can refrigerate this soup in airtight container for up to 3 days, or freeze it!

Crockpot Bourbon Baked Beans

Four years ago today I started dating a boy, and I can’t think of any better way to celebrate than by eating cake.

We went to our favorite place to grab some cake in the market in Ottawa, ordered a Triple Chocolate Mousse Cake, grabbed two forks and devoured the slice. I was so into the cake that I begged Paul to not let me lick the plate! My manners go out the window at dessert restaurants. Thank goodness I live in a big city where I know no matter what there are weirder people than me – like the guy who sells popsicle sticks downtown. They’re $2 if you’re interested.

This recipe is obviously not for cake, but it is a recipe that is one of my favorites. It’s one that the boy and I love to have on cool nights, especially with the cooler weather we’ve been having. Hope you enjoy it!

To make this, make sure to add beans to a large pot the night before and cover with water . Drain the next morning.

Bring beans to a boil in a large pot of water, let simmer for 30-40 minutes, then drain.

While beans are cooking, heat a large skillet to medium-low and add onion, cooking for 8-10 minutes, until caramely and soft. Add in garlic, cook for 30 seconds, then turn off heat.

Add water, bourbon, brown sugar, bbq sauce, ketchup, ground mustard, vinegar, molasses and worcestershire sauce to the crockpot and whisk well to combine. Add beans and onions to the crockpot. Cover and cook on low for 10-12 hours, stirring occasionally.

After 10-12 hours, turn crockpot to “warm” setting or turn off completely and let sit anywhere from 30 minutes-2 hours, which will help the sauce for the beans thicken even more. I actually prefer these the next day – so awesome.

Enjoy!

Crockpot Bourbon Baked Beans
Recipe adapted from How Sweet It Is
Serves at least 6-8

Ingredients:
1 pound dry navy beans
1 medium sweet onion, chopped
1 clove garlic, minced
2 cups water
3/4 cup of your favorite barbecue sauce
1 cup loosely packed brown sugar
1/4 cup ketchup
2 tablespoons molasses
1 cup bourbon
1 1/2 tablespoons ground mustard
1/4 cup apple cider vinegar
2 tablespoons worcestershire sauce

Directions:
The night before, add beans to a large pot and cover with water. Drain the next morning.

Bring beans to a boil in a large pot of water, let simmer for 30-40 minutes, then drain. While beans are cooking, heat a large skillet to medium-low and add onion, cooking for 8-10 minutes, until caramely and soft. Add in garlic, cook for 30 seconds, then turn off heat.

Add water, bourbon, brown sugar, bbq sauce, ketchup, ground mustard, vinegar, molasses and worcestershire sauce to the crockpot and whisk well to combine. Add beans and onions to the crockpot. Cover and cook on low for 10-12 hours, stirring occasionally. After 10-12 hours, turn crockpot to “warm” setting or turn off completely and let sit anywhere from 30 minutes-2 hours, which will help the sauce for the beans thicken even more. These are awesome the next day!

Note: after 10-12 hours the liquid may still seem “liquidy.” It is important to let the beans sit for a while on the lower setting (or on the off setting, still covered) so they become thick and syrupy like traditional baked beans.

Two Potato Chili and Cumin Gratin

Did someone say October? Good, because this month is my favorite.

When I think of October I think of fall colours, cute boots, and the first hints of rosy cheeks. I start getting excited for pumpkin sweets, tea, and comfort food. But most importantly a lot of great “life” things happen this month.

October is the month of my boy’s birthday, our dating anniversary, and our soon to be wedding anniversary. It’s the time of year where we get to go hiking amongst the changing leaves and not sweat every ounce of water we drink. Overall, it’s good. It’s the month I look forward to every year, and by far my favorite season to cook in.

Here is a recipe for potato gratin made with sweet potatoes, white potatoes, cheese, and a creamy chili-cumin flavour to kick it up. I highly recommend this dish, and hope you enjoy it as much as I did!

Whisk together all of the ingredients except the potato slices. Make a layer of potato and sweet potato slices in a deep 9 x 13-inch baking dish.

Pour over some of the cream mixture.

Repeat until all of the ingredients are used up.

I like to add some cheese on top at the end – it’s a good idea. Cover with aluminium foil and bake at 350°C for 35-45 minutes.

Remove the foil and continue to bake until golden brown. Allow to rest for at least 10 minutes before serving….then devour!

Two Potato, Chilli and Cumin Gratin
Recipe taken from K.O Rasoi
(Serves 4-6)

Ingredients
3 medium potatoes (500g), peeled and sliced thinly
3 medium sweet potatoes (500g), peeled and sliced thinly
1 1/4 cups half and half (or heavy cream)
60g cheddar cheese
1 tsp cumin powder
1 tsp lemon zest
1 tsp chilli powder
1 clove garlic
1 tsp salt or to taste
¼ tsp ground black pepper
¼ tsp garam masala

Directions:
1. Whisk together all of the ingredients except the potato slices.

2. Make a layer of potato and sweet potato slices in a deep 9 x 13-inch baking dish and pour over some of the cream mixture. Repeat until all of the ingredients are used up.

3. Cover with aluminium foil and bake at 350°F for 35-45 minutes.

4. Remove the foil and continue to bake until golden brown. Allow to rest for at least 10 minutes before serving.

5. Grab a spoon and devour.

Asparagus with Tomatoes and Feta

I haven’t had a computer in 5 days.

I thought I’d be able to just use the computers at school…no biggie. But boooooy was I wrong. The computers at school are slow with spotty internet and I haven’t been able to get a post on the blog until now! So, I’m sorry. Last weekend I moved into a new house in Ottawa, and when I drove the boy back to Montreal (who came down to help me move) I forgot my computer there! Talk about scatter brain.

Anyway, I’m back in Montreal now and with my beloved fiance and Macbook. The world is whole again! I’m in Montreal this weekend because tomorrow I’m in running the Rock n’ Roll half marathon! So, here is some healthy asparagus to help you train for your marathon/half marathon/chasing your children around the house. Whatever you’re up to, this stuff is GOOD!

To make this, lay the asparagus in a single layer (or as close to a single layer as you can get) in a large skillet. Add water just until the asparagus is covered. Heat over medium-high heat until the water boils. Reduce the heat and let simmer until the asparagus is tender.

Dice your shallot and tomato.

Heat the olive oil in a medium skillet or saucepan over medium-high heat. Sauté the shallot until tender, 3-4 minutes. Add the diced tomatoes to the pan and cook 2-3 minutes, just to warm and wilt very slightly. Once the asparagus is tender, remove from the heat and drain. Remove the shallot-tomato mixture from the heat, stir in the feta, and season with salt and pepper to taste.

Place the warm asparagus on a serving platter (or individual plates) and top with the tomato-feta mixture. Serve immediately.

Asparagus with Tomatoes and Feta
Recipe taken from Annie’s Eats
Serves 2 as a side dish

Ingredients:
1/2 bunch asparagus
1/2 tbsp. olive oil
1 shallot, finely minced
1 vine ripened tomato, seeded and diced
1/4 cup crumbled feta cheese
Salt and pepper

Directions:
In a large skillet, lay the asparagus in a single layer (or as close to a single layer as you can get). Add water just until the asparagus is covered. Heat over medium-high heat until the water boils. Reduce the heat and let simmer until the asparagus is tender.

Meanwhile, heat the olive oil in a medium skillet or saucepan over medium-high heat. Sauté the shallot until tender, 3-4 minutes. Add the diced tomatoes to the pan and cook 2-3 minutes, just to warm and wilt very slightly. Once the asparagus is tender, remove from the heat and drain. Remove the shallot-tomato mixture from the heat, stir in the feta, and season with salt and pepper to taste.

Place the warm asparagus on a serving platter (or individual plates) and top with the tomato-feta mixture. Serve immediately.

Summer Veggie Rolls with Spicy Peanut Lime Sauce

Yesterday I got stuck in an elevator with the WORST person to get stuck in an elevator with…ever.

Here is a small synopsis of the things this woman said to me in our 30 minutes together:
Woman after noticing we were stuck: Oh great, I have scoliosis.
Woman to the man outside the elevator calling for help: Hurry up! I’ve been in here for half an hour (it had been ten minutes)
Woman to me: My dog is going to pee all over the place.
Woman to me: I don’t think any air comes into elevators when they break.

WHY do these ridiculous things happen to me? And how on earth do these people exist? To be fair to the crazy woman, I too was a bit freaked out. I don’t like tight spaces without windows, but I sure as hell wasn’t going to tell her that to freak her out more. I wish I had cookies in my bag or something to calm her down with. But alas, I was on my way to pick up kitty food and only had my wallet and keys. FAIL!

Onto another completely separate note, I recently made these spring rolls for a party, and they were a total hit! Tofu rolls are always my go to appetizer at Thai restaurants, and I love that I can make them just as good at home. Hope you like these, and have a happy weekend!!

To make the sauce, process the garlic, sesame oil, peanut butter, lime juice, tamari, sugar and water in a food processor until smooth. Adjust to taste.

Mmmm…..

Slice your (pressed) tofu into long strips and julienne the vegetables (slice into long thin strips). Set aside, along with peanuts.

Set up a roll making station and gather all of your ingredients in one area. Place a tea towel on the counter and fill a very large bowl with hot tap water. Dip one rice paper wrapper into the water and carefully submerge it once it gets soft. Hold it under water for about 10 seconds, or until soft, and remove from water carefully. Place it onto the tea towel and unfold any corners that may have rolled up.

Add the filling ingredients in the centre of the wrapper. Be careful not to overfill or the wrappers will tear. Sprinkle with chopped peanuts.

Roll the two sides of the rice wrapper inward and then flip the bottom over top the filling and roll forward. Place roll on a plate and cover with damp paper towels. Repeat for the rest.

Serve the rolls immediately with the peanut dipping sauce. These are also awesome with hoisin sauce!

Summer Veggie Rolls with Spicy Peanut Lime Sauce
Recipe lightly adapted from Oh She Glows
Makes approx 8 rolls + 1/2 cup peanut sauce

Ingredients:
For the filling:
Spring Roll Wrappers (at least 8-10)
1 block extra-firm tofu
1/2 English cucumber, julienned
1 red bell pepper, julienned
2 medium carrots, peeled & julienned
2 green onions, chopped
3-4 lettuce leaves, julienned
Vermicelli noodles, cooked
1/3 cup roasted and salted peanuts

For the peanut lime sauce:
2 garlic cloves
2 tbsp sesame oil
1/4 cup natural roasted peanut butter
1/2-1 tbsp peeled & roughly chopped fresh ginger
3 tbsp fresh lime juice
2 tbsp tamari (or soy sauce if you don’t have any)
2 tsp sugar
1-3 tsp water, to thin out as needed

Directions:
Press the tofu in paper towel while you prepare the filling and sauce. You want to press all of the water out of it.

For the filling: Julienne the vegetables (slice into long thin strips). Set aside, along with peanuts.

For the sauce: In a mini processor, process the sauce ingredients until smooth. Adjust to taste. You may prefer more sweetener, tamari, oil, or lime juice.

Slice pressed tofu into long thin strips. You likely won’t need the entire block.

Set up a roll making station and gather all of your ingredients in one area. Place a tea towel on the counter and fill a very large bowl with hot tap water. Dip one rice paper wrapper into the water and carefully submerge it once it gets soft. Hold it under water for about 10 seconds, or until soft, and remove from water carefully. Place it onto the tea towel and unfold any corners that may have rolled up.

Add the filling ingredients in the centre of the wrapper (see pictures in post). Be careful not to overfill or the wrappers will tear. Sprinkle with peanuts and a sprinkle of salt.

Roll the two sides of the rice wrapper inward and then flip the bottom over top the filling and roll forward. Place roll on a plate and cover with damp paper towels. Repeat for the rest.

Serve the rolls immediately with the peanut dipping sauce. These also taste awesome with hoisin sauce!

Note:
-Rolls will keep for 1-2 days in the fridge.
-Sauce should keep for at least a week in a sealed container in the fridge.

Kick Ass Black Bean Skillet Nachos

I feel like I’m getting on this train late, but have you noticed that pretty much anything can be baked in a well seasoned cast iron skillet?!

The idea is pure genius. I have an unreasonable amount of recipes bookmarked under “skillet meals” like this fun breakfast idea, this cookie and this monkey bread. People are freaking creative!

I’ve seen skillet nachos on blogs before, so I can not take credit for the genius behind this recipe, but I used what little knowledge I had about baking things with a skillet, threw some nacho fixings in a pan, and went to town.

There’s something about nachos that has me giddy. It must be the cheese, sour cream and salsa mixture with those salty tortilla chips…the other fixings are optional, but with the right ratio, this skillet recipe is deadly!

To make this, turn on your oven broiler. Using an 8″ cast iron skillet, place your tortilla chips across the bottom of your baking dish. Add the beans evenly across the chips, add the shredded cheese. Then add any extra toppings that you’d like to bake. I used sauteed onions, chopped green olives, and goats cheese.

Place your skillet in your oven and check frequently to make sure you don’t burn the cheese on top (it took me 5 minutes). Remove from heat, serve while hot and add your favorite cold toppings!

Heaven.

Black Bean Skillet Nachos
Serves 2
A Warm Vanilla Sugar Original

Ingredients:
2 Handfuls of good quality tortilla chips
1 can of black beans, drained and rinsed
3/4 cup shredded cheddar cheese
Nacho toppings to bake: jalapenos, chopped scallions, olives, corn, goats cheese and sauteed onions
Post oven toppings: avocado, salsa, sour cream, chopped tomatoes

Directions:
Turn on the broiler in your oven.

Using an 8″ cast iron skillet, place your tortilla chips across the bottom of your baking dish. Add the beans evenly across the chips, add the shredded cheese. Then add any extra toppings that you’d like to bake. I used sauteed onions, chopped green olives, and goats cheese.

Place your skillet in your oven and check frequently to make sure you don’t burn the cheese on top (it took me 5 minutes). Remove from heat, serve while hot and add your favorite cold toppings!

So easy, and so, so, delicious!