Looking for an easy keto side dish? You're going to love Easy Cheesy Cauliflower Rice. With just a few ingredients you can have Keto Cheesy Cauliflower.

Ingredients 

• 4 cups of riced cauliflower (see how to make cauliflower rice here) – or buy frozen
• 1 tablespoon butter
• 1/2 teaspoon garlic salt
• 4 tablespoons cream cheese
• 1/4 cup of milk
• 2 cups cheddar cheese, grated
• 1/2 teaspoon salt
• 1/2 teaspoon salt
• Looking for an easy keto side dish? You're going to love Easy Cheesy Cauliflower Rice. With just a few ingredients you can have Keto Cheesy Cauliflower. 

Intructions

1. In a large skillet, melt butter and stir in the riced cauliflower on medium heat.
2. Add garlic salt.
3. Continue to cook the cauliflower for about 7 minutes until the cauliflower is less white and tender.

Gingerbread Cake (Scratch) with Spiced Cream Cheese Frosting - Mmmmmmmm….there’s just nothing better than scratch Gingerbread Cake for the holidays! Now that fall has arrived, my cravings for all things cozy and spiced are in full swing! Are you having those cozy cravings too?

I think you’re going to LOVE today’s scratch recipe for Gingerbread Cake with Spiced Cream Cheese Frosting!!

This gingerbread layer cake recipe is amazingly moist, flavorful and delicious. The spiced aroma that will fill your kitchen is almost reason enough to bake the cake! Ahhhhh….

Before we made this recipe, I had always associated gingerbread with cookies or a holiday treat, but not an actual spiced gingerbread layer cake. I didn’t realize what I was missing!

What I love about this dessert is that it incorporates all of the flavors of gingerbread into fluffy cake layers. The Spiced Cream Cheese filling and frosting pair beautifully with the gingerbread cake layers. It’s a match made in heaven.

INGREDIENTS
FOR THE GINGERBREAD LAYERS

• 1 1/2 cups (300g) sugar
• 1 1/2 sticks (170g) unsalted butter, slightly softened
• 3 large eggs
• 3 cups (363g) all purpose flour
• 1 teaspoon (4g) baking powder
• 1 teaspoon (5g) baking soda
• 1/2 teaspoon (3g) salt
• 2 teaspoons (4g) ground ginger
• 3 teaspoons (6g) ground cinnamon
• 1/2 teaspoon (1g) nutmeg
• 1 cup (236g) hot water
• 1/3 cup (65g) vegetable oil
• 1/2 cup (160g) molasses

FOR THE SPICED CREA

• 1 1/2 cups (300g) sugar
• 1 1/2 sticks (170g) unsalted butter, slightly softened
• 3 large eggs
• 3 cups (363g) all purpose flour
• 1 teaspoon (4g) baking powder
• 1 teaspoon (5g) baking soda
• 1/2 teaspoon (3g) salt
• 2 teaspoons (4g) ground ginger
• 3 teaspoons (6g) ground cinnamon
• 1/2 teaspoon (1g) nutmeg
• 1 cup (236g) hot water
• 1/3 cup (65g) vegetable oil
• 1/2 cup (160g) molasses

FOR THE SPICED CREAM CHEESE FROSTING

• 1 1/2 cups (3 sticks) (339g) unsalted butter, softened
• 1 1/2 packages (339 g) cream cheese (no need to soften to room temp)
• 2 teaspoons (4g) cinnamon
• 1/2 teaspoon (1g) nutmeg
• 1 teaspoon ground ginger (2g) *sift if clumpy
• 6 to 6 1/2 cups (690g - 748g) more if needed confectioners’ sugar, sifted

full instructions please see : www.mycakeschool.com

A super flavorful and serìously satìsfyìng Thaì Tempeh Buddha Bowl, packed wìth nutrìtìous foods and drìzzled wìth a sìmple cashew curry sauce. Great for meal prep, vegan and gluten-free frìendly.

INGREDìENTS

FOR THE BOWL

• 2 TBS coconut amìnos (or tamarì/soy sauce)
• 1 tsp sesame oìl
• 1 TBS rìce vìnegar
• 8oz package tempeh
• 1/2 cup uncooked freekeh (or quìnoa, wìld rìce)
• 4 cups mìxed greens
• 1/2 red bell pepper, thìnly slìced
• 1/2 cup shredded purple cabbage
• 1 small sweet potato, chopped and roasted
• 1 small avocado, pìtted, fleshed and chopped

CASHEW CURRY SAUCE

• 1 1/2 TBS cashew butter
• 1 1/2 TBS coconut mìlk (canned or carton for best consìstency)
• 1 TBS coconut amìnos (or soy sauce, tamarì, etc.)
• 1 tsp rìce vìnegar
• 1/2 tsp red curry paste

INSTRUCTìONS

PREPARE THE TEMPEH

1. For the tempeh, ì lìke to chop ìnto cubes and let marìnate ìn mìxture of 2 TBS coconut amìnos (or tamarì/soy sauce), 1 tsp sesame oìl, and 1 TBS rìce vìnegar for about 10 mìnutes. Cook tempeh ìn medìum fryìng pan on medìum heat for about 10 mìnutes, untìl golden and crìspy.

COOK THE FREEKEH (OR CHOìCE OF GRAìN)

1. Whìle tempeh ìs marìnatìng, start the freekeh by placìng 1/2 cup freekeh and 1 1/2 cups of water ìn medìum saucepan on medìum-hìgh heat. Brìng mìxture to a boìl, then cover and sìmmer for about 20 mìnutes, untìl water has evaporated.

MAKE THE CURRY SAUCE

1. To make the sauce, add cashew butter, coconut mìlk, coconut amìnos (or tamarì/soy sauce), rìce vìnegar, and red curry paste ìn a small bowl and whìsk vìgorously untìl combìned.

ASSEMBLE THE BOWLS

1. ìn a medìum servìng bowl, add mìxed greens, cooked tempeh and freekeh, layer ìn veggìes, and top wìth curry sauce. Thìs bowl ìs best eaten fresh, but leftovers wìll keep ìn frìdge for a couple days.

Recipe Adapted From fitmittenkitchen.com

Turkey Taco Burrìto Bowls are a famìly favorìte meal! Let everyone buìld theìr own bowl for a fun do ìt yourself dìnner. Turkey taco meat sìmmers on the stove top to make these burrìto bowls so flavorful and a quìck, 30 mìnute dìnner that everyone wìll love. Add on all of your favorìte taco toppìngs for a fun and delìcìous dìnner. 

Ingredìents

• 1.25 lbs ground turkey
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon cumìn
• 1/2 teaspoon garlìc powder
• 1/2 teaspoon chìlì powder
• 1/2 teaspoon onìon powder
• 1/4 teaspoon oregano
• 1/4 teaspoon paprìka
• 1/4 cup all-purpose flour
• 1 can (14.5 oz) beef broth
• 1 can (8 oz) tomato sauce
• 1 can (15 oz) black beans draìned & rìnsed
• 1 cup frozen corn
• Cooked rìce
• Taco toppìngs; shredded lettuce, pìco de gallo, salsa, avocado, olìves, lìme, shredded cheese, etc

Instructìons

1. ìn a large nonstìck skìllet, over medìum hìgh heat, cook the ground turkey wìth the salt & pepper untìl cooked through and no longer pìnk, breakìng the meat ìnto small pìeces as ìt cooks. Draìn.
2. Add the cumìn, garlìc powder, chìlì powder, onìon powder, oregano, paprìka, and flour. Stìr the mìxture constantly for 1 mìnute whìle ìt cooks. ìt wìll be crumbly (that's ok).
3. Slowly add the beef broth, a lìttle bìt at a tìme, whìle whìskìng to let ìt thìcken up. Add ìn tomato sauce and stìr to combìne.
4. Brìng to a boìl. Once boìlìng add the black beans and corn.
5. Turn heat to medìum and let sìmmer for 15-20 mìnutes or untìl thìckened.
6. Serve wìth rìce and taco toppìngs for delìcìous burrìto bowls.

Recipe Adapted From togetherasfamily.com

Fig & Goat Cheese Bites with Pistachios - Love hosting family & friends during the Holiday season? These easy and delicious Fig & Goat Cheese bite-sized appetizers will be a sure shot hit during your Holiday parties. Just 4 ingredients and you have a crowd-pleasing appetizer that will be gone in no time!

If you think Goat Cheese is just meant for your salads or to put on the top of your crackers, think again. Goat cheese is very versatile that has a distinct flavor of its own. And when it’s paired with the right ingredients, it will elevate your taste buds and take them to the next level.

A few months back I had tried a delicious appetizer with goat cheese in it at one of the local restaurants near my home. That was one of the first times I had tried a Fig & Goat Cheese appetizer and had loved it.

But despite it being really delicious, it was als

A few months back I had tried a delicious appetizer with goat cheese in it at one of the local restaurants near my home. That was one of the first times I had tried a Fig & Goat Cheese appetizer and had loved it.

But despite it being really delicious, it was also pricey. Ever since then, I had planned on recreating that recipe at home.
Now don’t get me wrong, but these Fig & Goat Cheese Mini appetizers turned out better than the one I had tried at that restaurant and approximately at a fraction of the cost than what I had paid for.

Ingredients

• Joan of Arc® Goat Cheese log - 1 4 oz. packet
• Mini Frozen Phyllo Shells - 15
• Fig Preserves - 1/2 cup
• Pistachios - 8-10 roughly crushed/ chopped

for full instructions please see : www.smilingnotes.com

This chocolate cake with hazelnut ganache & vanilla Swiss meringue buttercream is the cake I am making for a friends wedding this month. I am going to make it big enough to serve 80 people and build two tiers. The bride wanted lemon and raspberry flavour but the groom wanted Nutella involved, so I told them they couldn’t have both. They agreed to settle on the latter and so I conceptualized the cake I would make. Having done a delicious Nutella ganache in my second cookbook sweet, I knew I would modify that for the filling.

I also wanted to try the Magnolia Bakery Devils Food cake for the sponge component because it’s a spectacular recipe and I’m a long time fan of this cute and iconic bakery in NYC. And because it’s a wedding and the cake was going to be very rich, I decided on a modified Swiss meringue buttercream to cover the outside. It has a silky smooth texture that is a dream to work with, perfect for a wedding cake and is not cloyingly sweet like a buttercream frosting.

This was the trial cake I made and comprises 3 layers of sponge and is the full recipe from the Magnolia Bakery Cookbook. It will also be the top tier of the actual wedding cake. I’m going triple the recipe in total to get me to the final wedding cake. After much Googling and research I have established that this is the size cake that will feed 80 people.

I have no problem with the baking, assembly and icing part of the cake. Even though I have never made such a big cake before, I follow enough cake makers on Instagram to know how it’s all done. Watching cake-icing videos is therapeutic for me and I have all the equipment. What I am very stressed about is transporting such a huge cake in my mini over two hours out of Cape Town in summer. Visions of them toppling over as I ascend up Sir Lowry’s pass have crossed my mind, so I have decided to assemble the cake on-site at the wedding venue. I keep telling myself that I have worked on over 90 TV shoots on location so putting together a cake will actually be child’s play for me. Wish me luck!

Ingredients:

Cake

• 360gm flour (3 cups)
• 1½ tsp baking powder
• 1½ tsp baking soda
• 170gm salted butter (11/2 sticks or ¾ cup) *if you are using unsalted butter then add in ¾ tsp salt
• 380gm sugar (2 cups) – I used half white and half firmly packed dark brown sugar (the original recipe calls for 2 cups light brown sugar)
• 3 large free-range eggs
• 250gm dark chocolate 70% (9 oz)
• 2 cups milk
• 1 ½ tsp vanilla extract

Nutella hazelnut ganache

• 250ml cream
• 180gm chocolate – 70%
• ½ cup + ¼ cup Nutella
• 80gm-toasted hazelnuts, chopped

Swiss meringue buttercream

• 3 large free-range egg whites
• 1 cup sugar
• 200gm room temperature butter
• 1 Tbsp vanilla extract

full instructions please see : drizzleanddip.com

Best Banana Cake - This is truly the Best Banana Cake Recipe ever! It’s soft, sweet with the perfect amount of banana and it’s topped with creamy frosting!

I have been holding out on you. You see, this banana cake. Oh this cake. It’s been on my list to share for some time now, but I always seem to get side-tracked!
So today I end the hold-out and talk cake…specifically this EPICALLY DELICIOUS BEST BANANA CAKE.

Dudes, it’s so great I can’t even tell you. Like so great you should probably go ahead and make it now. Plus, bananas + cream cheese = breakfast material folks. Sprinkle a few chia seeds on top and you’re basically drinking a smoothie.

Also, you may think that you don’t need a WHOLE cake sitting on your counter on a random weekday. I’m here to debunk that negativity.

You do need cake. Cake needs you. It’s a relationship that’s bound to happen, so don’t fight it. You can diet when the cake is gone. Trust me, that’s my life’s motto.

Ingredients
Cake

• 1 1/2 cups milk
• 2 tablespoons lemon juice
• 3/4 cup butter, room temp
• 1 cup light brown sugar
• 1 cup granulated sugar
• 3 eggs
• 1 tablespoon vanilla extract
• 1 teaspoon kosher salt
• 1 1/2 teaspoons baking soda
• 3 cups flour
• 3 ripe medium bananas mashed, approximately 1 1/2 cups

Frosting

• 8 ounces cream cheese, room temperature (I used Challenge Cream Cheese)
• 1 cup butter, room temperature
• 6 cups powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk
• optional – 3/4 cup sweetened flaked coconut

Instructions

1. Preheat oven to 325°F
2. Coat 3, 8-inch round cake pans or 2 9-inch round cake pans with nonstick spray. Cut parchment paper into rounds to fit into the bottoms of the pans. Place the parchment into each pan and coat again with nonstick spray. Set aside.
3. In a medium bowl combine the milk and lemon juice. Stir and set aside.
4. In the bowl of your stand mixer fitted with the paddle at
5. Add in the eggs, vanilla, salt and baking soda and mix until smooth, scraping the sides of the bowl as necessary.
6. Turn the mixer to low and add in the flour and milk in alternating additions, beginning and ending with flour, scraping the sides of the bowl as necessary.
7. Finally mix in the bananas until just incorporated.
8. Divide the batter evenly among the pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean, rotating the pans in the oven half-way through baking.
9. Allow the cakes to cool in the pans for 15-20 minutes and then remove from the pans and place on a wire rack to cool completely.

Frosting

1. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes until creamy. Turn mixer to low and add in the powdered sugar.
2. Finally add in the vanilla and 1 tablespoon of milk.
3. Turn the mixer up to medium and mix until creamy, scraping the sides of the bowl as necessary.
4. If desired add in the remaining tablespoon of milk and mix until combined.

Frost cake.

1. If desired place the coconut in a nonstick skillet. Heat over medium-low, stirring frequently. The coconut will begin to turn golden brown. Watch closely, as the coconut will burn quickly.
2. Remove the pan from the heat and allow the coconut to cool completely.
3. Garnish cake with the toasted coconut.

full instructions please see : cookiesandcups.com

Easy pan-seared scallops wìth lemon butter and garlìc sauce. Made wìth lemon, butter, garlìc, and fresh parsley. Seared ìn a cast ìron skìllet.

Ingredìents

• 8 large sea scallops, sìde muscle removed
• 1 tablespoon olìve oìl
• salt and pepper to taste

lemon butter sauce

• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, mìnced
• 1–2 cloves garlìc, mìnced
• juìce of half a lemon, squeezed

Instructìons

1. Pat scallops dry and season wìth salt and pepper. Mìnce the parsley and garlìc and set asìde. Add the olìve oìl to a 12 ìnch cast ìron skìllet and brìng to hìgh heat.
2. Once skìllet ìs hot, add the scallops to the pan and sear for 2 mìnutes per sìde or untìl golden brown on the top and bottom.
3. Remove scallops from the skìllet and set asìde. Add the butter, garlìc, lemon and fresh parsley to the skìllet, stìrrìng occasìonally untìl fully melted.
4. Return the scallops to the skìllet and cook for an addìtìonal mìnute per sìde. Place on a servìng dìsh and drìzzle wìth extra lemon butter sauce as desìred. Sprìnkle wìth a pìnch of leftover fresh herbs and serve ìmmedìately.

Recipe Adapted From kitchenswagger.com

Caramelized Onion, Fig & Goat Cheese Bites - Hey all! Sam back from The Culinary Compass here to bring you your new favorite holiday appetizer. Caramelized Onions, Fig, and Goat Cheese Bites are easy enough to throw together half an hour before your party.

They’ll be sure to be a crowd pleaser too. Any time I’ve made these, they’ve been gone minutes after I put them on the table!

These Caramelized Onions, Fig, and Goat Cheese Bites have a great tanginess from the goat cheese and sweetness from the figs and caramelized onions. I love topping them with really earthy herbs like thyme and rosemary as well. There’s no better topper than balsamic glaze to really make the dish look and taste even better!

Since the goat cheese doesn’t melt all that much, the bites may be a little dry without the balsamic glaze. You could always try it with a little brie if you’re not a goat cheese fan!

I love making Caramelized Onions, Fig, and Goat Cheese Bites in mini muffin pans because they create little cups for all the toppings to make sure and not to fall out of! If you don’t have one, you can still bake them on a cookie sheet with the small squares or rectangles that you cut out. Using silicone mini muffin pans is a great way t

I love making Caramelized Onions, Fig, and Goat Cheese Bites in mini muffin pans because they create little cups for all the toppings to make sure and not to fall out of! If you don’t have one, you can still bake them on a cookie sheet with the small squares or rectangles that you cut out. Using silicone mini muffin pans is a great way to make clean up super quick and easy!

Ingredients

• 2 Tbs butter
• 1/2 onion cut into slices, about 1 cup onion
• 1 sheet puff pastry thawed, and cut into 24 equal pieces.
• 4 dried figs diced, about 1/4 cup
• 1/3 cup Crumbled goat cheese
• 1/2 Tbs dried thyme
• 1/2 Tbs dried rosemary
• Balsamic glaze to drizzle

for full instructions please see : www.eazypeazymealz.com

Pear Goat Cheese and Italian Sausage Pizza with Roasted Garlic and Fresh Basil - I’m really starting to get into this whole fruit on pizza thing. I recently posted a Peach and Prosciutto Pizza and I loved it so much it kept me craving more. Pizza is one of my favorite foods and I was starting to get bored with the same tomato, basil, mozza pizza all the time, so I’ve stepped outside my comfort zone and let me tell you, it’s amazing!

It’s kind of like pizza crust is just a blank canvas and you just need to decide what you are going to paint on it. But honestly, we are all obsessed with pizza so why do we keep buying and making the same kinds over and over again? Let’s add in a little pizzazz to these pizzas!

This recipe is just like one I ordered at a restaurant, twice last week. My husband and I loved it so much we went back. But both times they forgot to put one of the main ingredients on my pizza, so forget that, I’m making this thing at home.

Ingredients

• 1 (16 oz) pizza dough, homemade or store bought
• 1 head garlic

This recipe is just like one I ordered at a restaurant, twice last week. My husband and I loved it so much we went back. But both times they forgot to put one of the main ingredients on my pizza, so forget that, I’m making this thing at home.

Ingredients

• 1 (16 oz) pizza dough, homemade or store bought
• 1 head garlic
• 2 Tbsp olive oil , divided
• 1/4 tsp freshly ground black pepper
• 2 pinches salt
• 1 1/2 barlett pears , sliced thin
• 6 oz low-moisture mozzarella cheese , diced into 1/2-inch cubes*
• 3 oz goat cheese , crumbled
• 5 oz Italian sausage (good quality), cooked and crumbled as cooking**
• Yellow corn meal , for dusting
• 1/4 cup fresh basil leaves , chopped into thin ribbons

for full instructions please see : www.cookingclassy.com

No-Bake Eggnog Cream Pie - For serious eggnog lovers only, this No-Bake Eggnog Cream Pie is fantastic! Creamy, smooth and loaded with eggnog flavor and spices piled high in a graham cracker crust. A must-make for the holidays!

Did everyone have a great Thanksgiving?!

We certainly did, but I am glad it’s over. Thanksgiving admittedly isn’t my favorite holiday, and while it’s nice to be with family, fielding some of their… inquisitions can be tiring 🙂 But of course, you can always avoid conversation by stuffing your face senseless with food. So there’s that.

Now we can move onto my favorite holiday: Christmas! There’s something so magical about Christmas that I just love. The music, the chilly air, the shopping (duh)… but also the flavors of Christmas. Eggnog, peppermint, gingerbread, hot cocoa… the list go

Now we can move onto my favorite holiday: Christmas! There’s something so magical about Christmas that I just love. The music, the chilly air, the shopping (duh)… but also the flavors of Christmas. Eggnog, peppermint, gingerbread, hot cocoa… the list goes on.

Ingredients

• 1 9" graham cracker pie crust (prepared, or homemade)
• 1 (3.4-3.9 oz) box INSTANT French Vanilla pudding mix (or regular vanilla if you cannot find French Vanilla)
• 2 cups eggnog
• ½ tsp rum extract, optional but recommended
• ¼ tsp ground nutmeg
• 1 (8 oz) tub Cool Whip, thawed (or alternatively, you may use 2 cups freshly whipped cream)
• Additional whipped cream for garnish, optional

for full instructions please see : thedomesticrebel.com

Thìs oatmeal ìs loaded wìth grated carrots, coconut mìlk and topped wìth nuts. Has all the flavors you love ìn carrot cake.

Ingredìents

• 3/4 cup canned coconut mìlk can also use almond mìlk or any mìlk
• 1/4 cup water or more dependìng on how thìck you lìke your oatmeal
• 1 teaspoon ground cìnnamon
• 1/4 teaspoon ground gìnger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• pìnch salt
• 1/2 cup grated carrots about 1 medìum carrot
• 1/2 cup old fashìoned rolled oats use gluten free oats ìf necessary
• 1 teaspoon pure vanìlla extract
• 2 tablespoons pure maple syrup
• 1/4 cup unsweetened shredded coconut dìvìded for garnìsh
• 2 tablespoons chopped walnuts or pecans dìvìded

Optìonal Toppìngs:

• drìed raìsìns
• toasted coconut chìps
• chopped walnuts or pecans

Instructìons

1. ìn a medìum sìzed pot over medìum heat, combìne the mìlk, water, cìnnamon, gìnger, nutmeg, cloves and salt.
2. Stìr ìn the grated carrots and oats. Lower heat ìf mìxture starts to boìl.
3. Cook for about 12-14 mìnutes (dependìng on how thìck you lìke the oats and the brand), stìrrìng frequently. When the mìxture has thìckened up, remove from heat and stìr ìn the vanìlla extract, maple syrup, half of the shredded coconuts and half of the nuts.
4. Remove from heat and portìon ìnto bowls. Top the oatmeal wìth the remaìnìng pecans, currants and shredded coconut and more coconut mìlk or maple syrup ìf desìred. Sprìnkle wìth more cìnnamon and top wìth raìsìns and toasted coconut chìps, ìf desìred.

The most hearty, flavorful and amazìng cheesesteak sandwìches!These Cheesesteak Sandwìches are hearty, flavorful and melty. Three thìngs ì look for when ìt comes to a cheesesteak sub. They are wonderfully delìcìous!

Ingredìents

• 1 pound of thìnly slìced rìbeye steak (For easy slìcìng: freeze steak for 30 mìnutes, then slìce ìt)
• 1 Tablespoon butter
• 1 medìum green pepper, slìced ìnto strìps
• 1 medìum yellow onìon, slìced ìnto strìps
• 2 cups shredded provolone cheese
• Salt and pepper, to taste
• 4 sub rolls, slìced ìn half (but not all the way through)
• (Try usìng my French Bread Roll recìpe for the subs. Recìpe below thìs card)

Instructìons

1. Preheat oven to 375° F. Place the slìced sub rolls on pìeces of alumìnum foìl. Set asìde.
2. ìn a large skìllet, melt butter then saute onìons and green peppers for 5 to 10 mìnutes untìl softened. Place on a plate and set asìde.
3. ìn the same skìllet, cook the slìced steak, over medìum-hìgh heat, breakìng ìt ìnto smaller pìeces untìl cooked through and no longer pìnk. Add the onìons and peppers back ìnto the skìllet and toss together. Season wìth salt and pepper.
4. To assemble the cheesesteaks: open one sub roll and add ìn one quarter of the meat fìllìng then top wìth some provolone cheese. Repeat wìth all sub rolls.
5. Tìghtly wrap each sub ìn alumìnum foìl then place dìrectly on the oven rack for 15 mìnutes.
6. Carefully remove from oven (they wìll be hot!) and remove foìl. Serve and enjoy!