Thursday, June 28, 2012

Pico de Gallo


Image from the Internet
It's fresh.

It's easy.

And my girl cherub loves it!

Pico de gallo.

Eat it on a crunchy chip.

Wrap it in a fresh, warm tortilla.

Spoon it on grilled chicken.

Slather it on a taco.

Regardless of how you eat it; it's versatile and worth keeping in your fridge!

What I love about this is you can adjust the ingredients to your taste!  If you want to load up with the cilantro; go ahead!

If you don't want the jalapeno . . . or you want to add the seeds for a little kick; it's your perogative!

The only thing I wouldn't suggest doing:  leaving out the tomatoes!

Pico de Gallo

3 large tomatoes, cleaned, chopped*
1 small/medium onion, chopped*
1/4 bunch of cilantro, stems removed, leaves chopped
2 jalapeno, seeded, and chopped*
1/2 tsp. salt
1 lime

Place the chopped tomatoes and next 4 ingredients in a bowl. 

Squeeze the juice of the lime over the entire mixture and stir until well mixed.

Refrigerate until ready to serve.

*Like the fruit salsa from the other day, my preference is to chop the veggies rather small so that it easily fits on a chip and can gracefully be shoved into my mouth.

Wednesday, June 27, 2012

Fruit Salsa and Cinnamon chips

Image from the Internet

Long and short of the story;  I'm teaching cooking classes to 10 year old girls this Summer.

I was going to enroll my cherub in a class for a week and then I realized:  "why do that, just do it yourself . . . and invite some of her friends."

So that's what I did!

It's a learning process and the moms have been fantastic to work with me to get it figured out!

One of the things I learned:  the Mr. didn't buy me a house with a big enough kitchen to hosts 9 girls cooking!

For yesterday's class I offered the same lessons, twice!  We made homemade flour tortillas, pico de gallo, fruit salsa, cinnamon chips, and quesadillas.

The girls did a GREAT job and their food tasted amazing!

The next several posts will the recipes for what I taught the girls!

Fruit Salsa

2 apples, cored and chopped
1 orange, peeled and chopped
1 pound strawberries, washed, hulled and chopped
4 kiwi, peeled and chopped
3 TBSP apple jelly
1 TBSP sugar
1 TBSP brown sugar

Place the apple jelly and sugars in a small bowl and heat in the microwave until jelly is heated and easily stirred.  Stir until the sugars are mixed in and dissolved.  Set aside.

Place chopped fruit in a large bowl.  Pour the jelly mixture over the fruit and toss to coat.  Refrigerate until ready to serve.

**My cherubs loved this!  What I love about it is you can any fruit you adore:  blueberries, pineapple, or bananas.  I prefer the fruit to be chopped small, as you'll be scooping it with a cinnamon chip!  You want to be able to keep it on the chip!

Image from the internet

Cinnamon Chips

Prepakaged flour tortillas, cut into 1/8's
butter, melted OR butter flavored cooking spray
cinnamon/sugar mix (1 part cinnamon to 3 parts sugar)

Preheat oven to broil.

Place your cut tortillas on a foil lined baking pan.  Lightly coat the tortillas with butter or cooking spray.  Sprinkle with cinnamon/sugar.

Place under the broiler.  Cook until toasted and crispy  . . .being careful not to burn!

Allow to cool and serve with the fruit salsa.

Tuesday, June 26, 2012

Roasted Cabbage

Picture of Crisp Roasted Cabbage Recipe
Image from Food Network

I've been wanting to try roasted cabbage for awhile.

It sounded interesting.

And I've seen it on Pinterest.

If it's on Pinterest, then it's got to be legit, right?

I was at the store yesterday because I needed to get some fruits and veggies, desperately.

I've been at jr. high camp for a week -- enough said!

While the food was a step up from pre-conceived notions of camp food -- I still wanted  needed some "fresh" food.

I walked by the cabbage, as I normally do and didn't pay it any attention.

But in a flash, I spun my cart around, apologized to all those little cabbages sitting there -- picked up the cutest little head of cabbage I saw and headed home.

The consensus around the table were these two things:
  1. My cherubs like roasted brussel sprouts better
  2. I needed to have cooked it a little longer
  3. I'll roast the wedges on the cut side, rather than on the rounded side
This cabbage isn't mine -- but I've put it here to
show you that it's not been cooked long enough.
That may be your preference, but for roasting
you'll want to cook it longer.
With that said, I'll make it again.  But I will make the adjustment on cooking time.  And here's why:  while the top pieces look all crispy and roasted-y, the lower leaves aren't.  I want the lower, bigger leaves to have a similar texture as the upper, smaller leaves.  If they cabbages are cooking on the rounded edge, it begins to hold a bit of moisture, therefore it's more steaming than roasting.  If it is on the cut side, I'm thinking the moisture would not be an issue.

Does that make sense?  Goodness, I think I went too long on that issue.  It's like I've got a degree in cabbage-ology and I'm trying to sell you on the importance of cooking on the cut side!

Hey!  Cook it however you want too!

Roasted Cabbage

1 head of cabbage, quartered
olive oil
salt and pepper

Preheat oven to 425.

Line a baking sheet with foil.

Place quartered cabbage pieces on the pan.  Very lightly drizzle with the olive oil and then season with the salt and pepper.

Place the cabbages on their cut side on the pan.

Roast in the oven for 20 minutes, or until the leaves begin to crisp up and turn a beautiful toasty color.  Using tongs, turn the cabbage pieces over to the other cut side and continue cooking 20 minutes or more, until you achieve the same appearance.

Serve warm.

Monday, June 25, 2012

Balsamic Strawberries and Cream

Image from Food Network
I bought strawberries the other day while at the store.

I actually bought too many containers of strawberries.

Now I'm trying to figure out what to do with the strawberries before they go bad.

I hate when I do that!

I've tried lots of recipes before, and I've always wanted to try "balsamic strawberries" but in all honesty, I've never really had the nerve.

But I got the nerve today.

I have made the following recipe.

Actually, I also had peaches that I forgot where in my refrigerator.

So I'm adding that to the mix.

And truthfully, I think this is going to be a nice dessert.

If I have the gumption, I'm going to make crepes and serve this as the filling/topping.

I think that might be fun.

But then again, it's the first day of Vacation Bible School and it was hectic.

And the fact that I'm even cooking for my family is a big accomplishment.

So we may just eat the dessert as printed and call it good!
I'll let you know in a while!

 . . .made the dessert -- and there was no gumption to make crepes! 


Balsamic Strawberries with Ricotta Cream

1 c part-skim ricotta cheese
1 TBSP honey
1/2 tsp. vanilla extract
3 TBSP balsamic vinegar
1 1/2 T BSP brown sugar
16 oz strawberries, hulled and quartered
2 basil leaves, cut into ribbons, if desired

Open container of ricotta cheese and stir well to combine the liquid with the cheese. Spoon 1 cup of cheese into a mixing bowl of a food processor. Add honey and vanilla. Process for 1 minute until mixture is smooth. Refrigerate for at least 2 hours.

 In a small saucepan, combine the vinegar and the sugar and bring to a boil, dissolving the sugar.  Allow the sauce to cool a bit. 

Pour the sauce over the strawberries and allow to marinate.

Place cream in a serving bowl and top with the marinated strawberries.  Garnish with the basil leaves, if desired.

**My family loved this dessert!  I didn't do the basil bit -- didn't have it and wasn't going to the store!  I didn't make crepes -- I just served it in dessert bowls and the cherubs and the Mr. all thought it was delicious!  Matter of fact, it's been asked for again!

Saturday, June 23, 2012

Tomato Toppers



It's beginning to be the season for fresh tomatoes.

I absolutely love fresh tomatoes.

The ones that have been grown with love.

The ones that comes from someones garden.

The ones that are brought to you in a brown paper bag.

Those are the tomatoes I love!

We had some tomatoes given to us this weekend.

For lunch on Sunday, I made tomato toppers.

My girl cherub adores these tomatoes for lunch.

She would eat them any day I made them.

Her favorite is the Italian topped tomato.

Tomato Toppers

1 tomato, sliced thick (3-4 slices)
3-4 TBSP fresh grated Parmesan cheese
1/2 tsp chopped garlic
1-2 tsp basil
a drizzle of olive oil

Take the tomato slices and blot with a paper towel.

Place the tomato slices on a cookie cooling sheet that's been placed over cookie sheet.

Top each tomato with the cheese mixture.

Broil until golden brown and bubbly.

Serve warm.

Tuesday, June 19, 2012

Pesto Garlic Cheese Bread


My oldest cherub took the pictures for the post.
He took 21 pictures . . . and this was the best one!
We work with what we've got!
We celebrated Father's day yesterday.

The Cherubs wanted to make a pasta dinner because that's what the Mr. likes.

But one cherub wanted Caesar salad to go with it.

The Mr. doesn't like Caesar salad.

The other cherub wanted garlic bread.

The Mr. does like garlic bread.

But I thought it was so funny that the cherubs were having me cook things for the Mr. that they wanted!

I guess they kind of have a right to do that;
after all, he wouldn't be celebrating Father's Day if it weren't for them!

So we had pasta,
and meatballs,
and a salad, but not a Caesar salad,
and garlic bread,
and pecan cobbler.

When it comes to garlic bread, I'm always looking for a way to improve it.

I've had some really good garlic bread.

And I've had some really bad garlic bread.

I want to make really good great garlic bread.

Yesterday, I came up with this treat.

This may become my standard garlic bread recipe.

We all loved it!

Before you decide to make it, let me tell you that I just dumped ingredients together.  So, in an effort to give you a "real recipe" I'm trying to think what the rough measurements would be.  If you make this, go with the dump method -- you'll do just fine!

Pesto Garlic Cheese Bread

1 loaf of french bread, cut into 12 slices
5 TBSP butter, room temperature
2 TBSP real mayonnaise
1 TBSP jarred pesto sauce
1 1/2 tsp. minced garlic
shredded mozzarella cheese

Preheat oven to broil.

Lay the slices of french bread, cut side down on a baking sheet.

In a bowl, stir together the room temperature butter, mayonnaise, pesto sauce, and garlic.  If it doesn't gross you out, taste a smidge of it to see if you like it.  If you don't like it now, you won't like it on the bread!  If you need to adjust any of the seasonings, now is the time to do so!

Smear the butter mixture evenly over the slices of bread.

Place pan in the oven and lightly toast.

Remove the pan and sprinkle each slice of toasted garlic/pesto bread with some cheese.

Return pan to the oven and broil until cheese is melted and lightly browned.

Serve warm.

Monday, June 18, 2012

Pecan Cobbler

Pecan Cobbler
Image from Yelp!
Several months ago we went on a road trip to a restaurant.

That's right!

We drove 90 miles to eat at a restaurant.

A restaurant known for their fried catfish.

It was worth the drive.

I don't really know what was better;
  • the fish
  • the hushpuppies
  • or the pecan cobbler.

You know, I'm kind of confused about what cobbler REALLY is!

In my heart of hearts, I think it's a lazy pie.

I think.

I'm not really sure though.

But after tasting their pecan cobbler, the quest was on!
I wanted to make a pecan cobbler too!

I searched the internet looking at a ton of different recipes.

None of them really sounded like it was like the one we had eaten at the restaurant 90 miles away.

But in my search, this recipe kept turning up.

With that, I decided this would be the recipe I'd try.

It's Father's Day . . .as in yesterday!

Buy my oldest cherub was with his Mimi on Father's Day.

Not for Father's Day -- because that wouldn't make her his Mimi . . .

but he was with her for the soul purpose of watching the Thunder VS. Heat game on Sunday night.

In order for my cherub to go to his Mimi's house, we had to make the promise that we'd celebrate Father's Day on Monday.

So we are!

I think the Mr. will be surprised about the dessert!

This recipe is easily doubled; I know that because I easily halved it!  Because this is a crazy week around our house, I figured we didn't need uneaten dessert hanging out! 

(As I was typing the ingredients; I realized I messed up!  In half of my recipe I used the amount of butter for the whole recipe!  OOPS!  Maybe that's why the crust was so soft!)

Pecan Cobbler

1 1/4 cups light corn syrup
1 1/4 cups sugar
2 1/2 TBSP butter, melted
1 1/2 tsp. vanilla extract
eggs, slightly beaten
1 1/2 cups pecans, coarsely chopped

Cobbler Crust

1/2 cup oat flour (1 cup regular oatmeal processed to a fine powder)
1/2 cup flour
1/4 cup butter
1/8 teaspoon salt
1/4 cup cold water

Pre-heat oven to 350º.



Spray an 8X8 inch pan with cooking spray.  If you are going to double the recipe, use a 9X13 pan.

In large bowl, mix together the syrup, sugar, butter, vanilla and eggs until very well combined.

Pour 1/3 of this filling mixture into the bottom of the prepared pan.

Add pecans to the remaining filling mixture and set aside while preparing crust.

In medium sized bowl combine the two flours and salt.

Cut cold butter into small pieces and add to flours.

Combine butter into the flour using a fork or pastry cutter.

Add cold water, a little at a time, stirring until the dough forms into a ball that sticks together.
Place dough on lightly floured surface and knead gently about 4 or 5 times until it is no longer sticky.

Roll out dough into a 8X8 inch rectangle.
Carefully pick up the rolled dough and place in the pan on top of the filling mixture.

Pour the remaining filling mixture with the pecans onto the top of the dough.
Bake for approximately 40-45 minutes or until the center begins to set.

Remove from oven and let cool for about 20 minutes.
Serve warm or at room temperature.





Thursday, June 14, 2012

Chicken and Rice

The rice that has been browned


We've been eating this dish since before we were married!

I remember the first time I made this for the Mr.

I must say, he was rather impressed.

It's true.

I wouldn't lie about that!

However, I haven't made this in a very long time.

I have actually forgotten about the recipe.

But I'm taking dinner to a friend who is recovering from surgery and it hit me!

Chicken and Rice!

This recipe is from my friend.

We tease her about it!

Because any time we go to her house for dinner; this is what she serves.

As in A.N.Y. time!

For Y.E.A.R.S now, this is what we eat!

I'll call it her "signature dish!" 

Actually, Auntie Ronda is a fantastic cook -- so with that in mind, if you haven't ever tried this, give it a whirl!

Truth be known, it's an old recipe -- but it's a good one to keep on stand-by . . .just like Auntie Ronda does!

Rice Consomme with Chicken

1/2 cup butter
1/3 cup chopped onion
2 cans chicken broth
1 cup long-cook rice, uncooked (do not use instant)

Preheat oven to 350 degrees.

In a sauce pan, melt the butter and saute the onions.

I then add the 1 cup of raw rice into the butter/onion mixture and toast the rice a bit . . .Auntie Ronda doesn't do that part!

Add both cans of chicken broth and pour into an 8X8 casserole dish.  Cover with foil and bake for 1 hour or until the liquid is absorbed and the rice is tender.

Can be served with grilled chicken breasts that have been sliced across the grain.  You can add the grilled chicken to the rice before cooking, or after.

This recipe easily doubles.


Wednesday, June 13, 2012

Creamy Poblano Chicken Dinner

Creamy Poblano Chicken Recipe
Picture used from "My Recipes.com"
My picture didn't look nearly as appetizing!

We've been eating this since the late 90's.

Oh man!  That sounds like we're really old!

This is one of those fantastic Southern Living Recipes that looks really hard, sounds really
gourmet-ish, and is so easy!

Whenever the Mr. requests his birthday dinner, it's always this meal!

He had his 43rd birthday yesterday!

To go along with his new "older" age, we recently counted the number of doctors he has.

Yes, doctors!

Right now in life, it's not his social outlet to visit these physicians on a regular basis . .  .but none-the-less, he has a well-rounded network of doctors that can take care of any need of his, ranging from his head to his toes.

What a treat it is to get older.

But with getting older comes this meal!

Serve this with a green salad and dessert and you'll be the hit of the party!

Creamy Poblano Chicken with Corn Waffles

3 TBSP butter
1 large sweet onion, chopped
2 poblano peppers, seeded and chopped
3 cloves of garlic, minced
8 boneless and skinless chicken breasts, cut into bite-sized pieces
1 tsp. salt
1/2 tsp. pepper
1 can cream of chicken/mushroom soup
1 8oz container sour cream
1 8oz sharp cheddar cheese, shredded

1 1/2 cups cornmeal
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
2 tablespoons sugar
3/4 teaspoon salt
1 large egg
1 1/2 cups milk
1/4 cup butter or margarine, melted
1 1/2 cups frozen white shoepeg corn, thawed




For the Creamy Poblano Chicken:

Melt the butter in a Dutch oven.

Add onion, chile pepper, and garlic; sauté 5 minutes.

Add chicken, salt, and pepper; cook, stirring often, 8 to 10 minutes or until chicken is done.

Stir in soup and sour cream until smooth. Add cheese, and cook 7 to 8 minutes or until cheese is melted.

Serve over Cornbread Waffles.


To make the waffles:

Stir together first 5 ingredients in a large bowl. Stir together egg and next 3 ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened.

Bake in a preheated, oiled waffle iron just until crisp.

(If you are in a hurry and you don't have time to make the waffle mix, purchase a cornbread mix and make according to directions, adding in the corn.  You may need to do 2 mixes -- but either way, it does save you some time!).



Monday, June 11, 2012

Pimento Cheese Spread

A mark of maturity is if you eat pimento cheese spread.

OK, I'm kind of kidding there -- but not really.

Think back to the last picnic you went to  . . . .

there were 2 or 3 choices of sandwiches that someone made;

and took the time to cut into cute triangles.

One of those choices was pimento cheese . . .probably on white bread.  Because that's how you're supposed to eat pimento cheese sandwiches.

And who was eating those sandwiches?

I bet you didn't see little grimmy hands reaching onto the plate to grab a sandwich that was stuffed with orange-colored filling.

It was the grown-ups who were snacking on those!

As a kid, I remember my parents would eat pimento cheese sandwiches.

I would not.

But then, one day, when I was grown, a friend served homemade pimento cheese.

It was fantastic.

I really only prefer homemade pimento cheese spread.

If you're thinking, "I don't like pimento cheese!" 

Give this a try and see if you don't become a believer in the stuff.

It tastes very different than the stuff you find in the grocery store!

Pimento Cheese

1- 8oz block of cheddar cheese
1- 8oz block of sharp cheddar cheese
1/2-1 cup of real mayonnaise
1 tsp. Worcestershire sauce
1/2 tsp. salt, optional
1/2 tsp. pepper
1 - small jar pimento, well drained

Grate both blocks of cheese. 

If you're really ambitious, you can grate one with a thicker grate and one with a finer grate.  But it really doesn't matter -- just grate!

Add the Worcestershire sauce, salt and pepper, if using, and the drained pimento.

Add the mayonnaise, 1/2 cup to begin, and stir well.  This does take a bit of time.  From this point on, it's a taste and see.  If you prefer a "wetter" pimento cheese, add a bit more mayonnaise.  If you prefer a "dryer" pimento cheese -- stop where you're at.  I had just enough mayonnaise to hold the cheese together.

Taste:  do you like it?  Do you need a bit more mayonnaise?

Refrigerate until ready to use.

Friday, June 8, 2012

BBQ Pork Sauce-ish

I don't even know what to call this post.

It goes with the pork that I made the other night --

before I made the cowboy nacho stuff . . .

but after I roasted the pork.

I made this sauce to put on the meat.

I didn't want to put BBQ sauce, but I wanted a little something to keep the meat tasty and not to get dried out when I was re-heating.

I found this on the world wide web.

I'd give credit to the rightful owner and inventor but  I don't even know where I looked to find this secret recipe!

The only reason I can repost this is because I'm lazy . . .

but it saves me!
I'm lazy in that:  when I find a recipe on line that I want to make,

I take a picture of the recipe on my computer screen with my smart phone and I carry my smart phone into the kitchen so that I don't have to keep running back to my computer.

Enough about how weird I can be -- here's the sauce.

This is a very thin, flavorful sauce to pour over your pork or beef.

BBQ Sauce-ish

1 1/2 cups apple cider vinegar
1/2 cup very hot water
2 TBSP brown sugar
1 TBSP paprika
1 tsp. black pepper
1 tsp. salt
1/2-1 tsp. cayenne, if desired

Combine hot water and brown sugar.  Stir until sugar is dissolved.  Combine the remaining ingredients and stir well. 

Pour desired amount over cooked meat.

Wednesday, June 6, 2012

Roasted Pork Loin


Remember the cowboy nachos from the other night?

I used left-over pork loin from a previous meal.

I actually love roasting meat.

To be truthful, I'm not sure that I'm roasting the meat at all -- I just like the way I cook meat in the oven.

It's kind of fool proof.

It always turns out juicy and amazing.

I'd use the word "moist" -- but I have a friend that reads this and she can't stand the word "moist."

So I won't say the meat is "moist," I'll say it's "tender and juicy."

I think that's the same as "moist!"

Anyway -- I do beef and pork the same way.

All I do is change the seasoning.

This time, I used the seasoning from Goya, called Sazonador Total.  I found it on the ethnic aisle.  I didn't know anything about it.  I just thought, "that's something new to try."

And guess what!

We love it.

We love it on meat.

We love it on corn.

We love it on other stuff too.

I just can't remember what all we love it on.

Here's how I do it:

Roasted Pork Loin

1 pork loin, or roast, or whatever you want to do
Seasoning of your choice.  (Sazonador Total, Adobo, Salt/Pepper, etc., etc., etc)
Oil
foil (I use heavy duty)

Preheat oven to 425.

In a pan large enough to hold the cut of meat you'll be cooking (use a pan that has a lid to go with it), pour a small amount of oil in the pan, to coat evenly and well, but remember, we're not frying! 

Heat the oil on top of the stove.

In the meantime, coat the meat with your seasoning of choice.  Pat down the seasoning on the meat -- to make it stick!

Take the meat and place it in the very hot pan.  It should really sizzle.

Cook until there is a nice crust formed on one side, but don't feel like you're cooking the meat.   You're simply creating a crust to seal in the juices.

Flip the meat over and repeat on the other side. 

If you're really ambitious . . .and I usually am . . .I do the same thing to the sides and the ends.  But you don't have to.  I don't think it really makes a difference.  I'm just weird.

Remove the pan from the stove.  Leave the meat in the pan and with a large piece of foil, cover the pan, crimping around the edges to make a tight seal.  Place the lid over the foil . . .so there's no escaping of anything!

Place the foil crimped, tight-lidded pan in the oven.  Bake for 45 minutes at 425, then reduce the heat significantly to 250.  Allow the meat to cook 2-4 hours, depending on the size of meat you are cooking.  Obviously, if you're cooking a 10 pound roast, you'll need to go even longer . . but you get the idea!

If you're really desiring perfection, use a meat thermometer . . .otherwise, go with it!  I haven't served a raw piece of meat yet!

This creates a moist juicy and tender meat!




Sunday, June 3, 2012

Brag, Brag, Brag!

The end of the year brought great experiences and cute pictures.

That's all there is today . . .

cute pictures of my cherubs!







My cherub's favorite home room teacher!

My cherub's favorite math teacher!

My cherub's favorite reading teacher!



My cherub at the state Duke TIP recognition ceremony.

What does this mean:
he's smarter than the me or the Mr.!

Of the more than 22,000 7th and 8th graders across the state
of Texas, a little more than 5,000 scored high enough
to receive either state or national recognition.

In a nutshell:  the cherub scored as high on his ACT as a seventh
grader than the Mr. or I did as a Senior in high school.


 . . .and that's why we smile!



Two of his buddies from school also received
state recognition!

Friday, June 1, 2012

Cowboy Nachos




What do you call something when you make it up?

It's the hardest thing to name something!

Take your child, for example . . .remember how you thought about it; wrote it out; said it out loud; thought of other children with the same name . . . and changed the name of your child?

Well, now just think about that same process, but for a recipe!

It's so stressful!

This recipe is made up . . .according to me!

I cooked a pork loin the other night.

Which means leftovers.

Days of left overs!

I try to make our left overs not look like left overs.

Because I don't like left overs.

So when they look different, my mind is fooled.

It's a great trick I play on myself!

On day number three of still having pork loin -- I came up with this little treat.

We were all pleased.

As in "All!"

What's great; if you need this to be gluten free, just use your gluten free foods!  It's that easy!

Cowboy Nachos

1 package frozen waffle fries
BBQ seasoning
BBQ pork, left overs
chopped onion
shredded cheddar cheese
chopped dill pickles
cole slaw, left over, and well drained
BBQ sauce

Place the waffle fries on a foil lined baking pan and sprinkle generously with BBQ seasoning.  If you don't have that spice, just go with some salt and pepper.  No big deal!

The last 5 remaining minutes of fry cooking time, add the desired amount of chopped onions and left over chopped BBQ pork.

Heat thoroughly.

Once the meat is steaming hot, sprinkle lightly . . .or heavily, with the shredded cheddar cheese.

Return the pan to the oven and melt the cheese.

Remove from the oven and top the cheese with the chopped pickles and the cole slaw.  Drizzle the whole thing with BBQ sauce and serve immediately!