Family Food

Sour Cream Chicken Enchiladas

2009-11-29T22:10:00.003-05:00

Please forgive me. This recipe is anything but healthy. It is pretty tasty, though. :) It's one of those recipes that my mom made when I was young and I copied it before I left for college. I still have the recipe card that I wrote back in high school.

Sauce:
1 can cream of chicken soup
1/2 cup sour cream
1/2 tsp salt
1 (4 oz) can diced green chilis
1 cup chopped, cooked chicken or turkey

* Combine all ingredients and stir until smooth.

Filling:
2 cups grated cheddar cheese
1/2 cup chopped onions

* Combine in separate bowl.

Other ingredients:
12-15 Corn tortillas
1 (10 oz) can enchilada sauce
cooking oil
sour cream
Cheese, grated, for topping

* Dip corn tortillas in hot oil to soften.
* Spread a small amount of sauce over each tortilla and place potion of filling (onion and cheese mixture) across center of tortilla.
* Roll each tortilla and place seam-side down in a 9x13 baking dish.
* Fill as many tortillas as you have filling for, but leave some of the sauce for the top of the enchiladas.
* Pour remaining sauce over enchiladas, and then pour the can of enchilada sauce over the top.
* Sprinkle generously with cheese and bake at 350 for 20-30 minutes, until bubbly hot.
* Serve with green onions, salsa, and/or sour cream.

Pumpkin Pudding Cake

2009-11-04T23:58:00.001-05:00

(also known as pumpkin cobbler)

1 yellow cake mix
1 stick of butter
1 can of pumpkin or pumpkin pie mix
Ingredients for pumpkin pie (according to can)

Mix pumpkin according to directions on can for pumpkin pie. Set aside.

Cut butter into dry cake mix. Line bottom of 9x13 pan with the cake/butter crumbly mixture. Reserve about ½ cup for the top. Pour the pumpkin mixture on top of the cake mixture and sprinkle reserved crumble over the top.

Bake at 350 degrees for 45 minutes or until set.

Serve warm with whipped cream or vanilla ice cream on top. This is super easy and SO tasty!!

Sweet and Sour Chicken

2009-04-22T22:24:00.003-04:00

This is a recipe from my friend Mariana. It is always a favorite! I have tried this recipe with boneless, skinless chicken and was not as happy with it. I have also tried it in the crock pot (instead of baking for an hour in the oven, place the chicken and then the sauce in the crock pot and cook on low for about 8 hours). The breading is not as crispy, but the flavor is fabulous! It definitely works well as a crock pot dish.

2 1/2 pounds chicken pieces (not boneless-skinless--our favorites are drumsticks)
garlic powder
2 eggs, beaten
1 cup flour
4 Tbsp margarine
2 cups sugar
1 cup red wine vinegar
1/2 cup pineapple juice
1/2 cup ketchup
2 Tbsp soy sauce

Wash and pat dry chicken pieces. Sprinkle with garlic powder. Dip in beaten egg, then in flour to coat. Brown in margarine in a saute pan. Place in baking dish. Combine all other ingredients and pour over chicken. Bake at 350 degrees for 1 hour, turning once.

Angel Chicken (Crock Pot)

2009-04-20T09:49:00.002-04:00

This is a recipe that I was given many years ago. I tried it and loved it, and then passed it on to a few friends. It soon became a favorite of their families, too. It's fun to hear, 10 years later, that it's still one of their favorite dishes to make for their families.

1 1/2 lb boneless, skinless chicken breasts
1/4 cup butter
1 0.7 oz pkg. dry Italian salad dressing mix
1 10 1/4 oz can cream of mushroom soup
1/4 cup chicken broth
1/2 of 8 0z tub of cream cheese with chives and onion

Hot, cooked angel hair pasta

Place chicken in crock pot. In medium saucepan, melt butter. Stir in dressing mix. Stir in soup, broth, and cream cheese until combined. Pour over chicken. Cover and cook on low heat for 4-6 hours. Serve over hot cooked pasta. Makes about 6 servings.

Crock Pot Apple Crisp

2009-04-20T09:46:00.002-04:00

This is a recipe that was passed down to me, and it actually works really well in the crock pot!

8 cups peeled, sliced apples
3/4 cup brown sugar
1/2 cup flour
1/2 cup quick oats
2 tsp cinnamon
2/3 cup butter or margarine, softened

Turn crock pot on high and put sliced apples inside. Mix remaining ingredients and put in top of apples. Do not stir. Cover and cook on LOW about 6 hours. Serve with vanilla ice cream. Yum!

Perfect Crock Pot Gravy

2009-04-20T09:43:00.002-04:00

After you've cooked chicken or beef in the crock pot, remove all meat and vegetables, leaving the juices in the crock pot. Prepare a smooth paste of 1/2 cup flour and 1/2 cup cold water. Pour into crock pot, stir once, and heat on high for 15-20 minutes. This is the most perfect, and most easy gravy you'll ever have!

5 Minute Chocolate Mug Cake

2009-03-15T23:26:00.003-04:00

You have to try this!! I found this on a friend's blog (I can't find the link now!) the week before Reese's birthday, so we made these individual cakes on the night of her birthday (since we would be making a big cake for her party just 3 days later). I can't wait to make them again! They are not the "best" in terms of cake...but for a quick, hot, chocolate dessert, they can't be beat!

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well, then egg, milk and oil, and finally the chocolate chips and vanilla extract, mixing well after each addition.

Place your mug in the microwave and heat on high for 3 minutes. You can either eat it right out of the mug or tip it out onto a plate. Or you can do what we did.....

**Since we had 6 people eating the mug cake, I mixed 3 times the recipe in a bowl, mixed, and then separated into 6 mugs (I figured we could use smaller portions, anyway!) What we ended up with was 6 mini cakes, HOT, with a scoop of ice cream melting on top....all contained in a mug. And it took us all of 5 minutes. Amazing!!**

Broccoli Salad

2009-03-13T23:28:00.002-04:00

2 bunches raw broccoli, cut in small pieces
1 medium onion (red or sweet) chopped
10-12 slices bacon, fried and crumbled
1 cup shredded cheddar

Dressing:
1 cup mayonaisse
2 Tbsp wine vinegar
1/2 cup sugar

Mix everything together and let it marinate in the refrigerator for 1-2 hours.

*Note: I never made any promises about helping you lose weight. ;) This salad stays yummy for left overs the next day.

The Best Chocolate Chip Cookies

2009-03-09T15:49:00.003-04:00

3/4 cup granulated sugar
3/4 cup brown sugar
1 cup butter (don't substitute)
1 large egg
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/2 to 2 cups chocolate chips

1. Heat oven to 375 F.

2. Mix sugars, butter, egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Tip: Mix the dough with a wooden spoon, not with an electric mixer. They'll be bumpier if you stir by hand!

3. Place dough in small balls in ungreased cookie sheet.

4. Bake 8-10 minutes or until light brown. Cool slightly and remove from cookie sheet. Cool on wire rack.

*More Tips: Don't melt your butter all the way before mixing it with the other ingredients. Also, leaving the dough in the fridge for a few minutes before baking. And, my last tip: for some unknown reason, my first batch almost never turns out "perfect"....so why not make that first batch small (a test batch) while the rest of the dough is chilling in the fridge.

Chicken Pockets

2009-03-09T15:05:00.003-04:00

2 cups cooked, chopped chicken
1 can great northern beans (or another variety of beans)
4 oz of cream cheese (half a package)
1 Tbsp chopped green onion
2 Tbsp pesto sauce
2 tsp Italian seasoning
2 Tbsp milk
salt and pepper to taste
1/2 cup crushed croutons
2 packages refrigerated crescent rolls
1/4 cup melted butter or margarine (I used a lot less)

Mix all ingredients except for crouton crumbs, crescent rolls, and butter in a medium mixing bowl. Unroll tube of crescent rolls. Each can contains 8 triangles. Press two triangles together so that you have 4 rectangles (per can). Place about 1/4 cup of the mixture on each rectangle, fold dough over filling, and pinch edges to seal. Brush melted butter on each pocket and then coat with crouton crumbs. Place pockets on a baking sheet and bake at 350 F for 20 minutes or until golden brown.

Note: I found this recipe in a freezer meal cook book and changed it around a lot. If you want to freeze this meal to make ahead, simply freeze the chicken mixture in a freezer bag. Store the crescent rolls in the fridge until ready to use.

Stribling Apple Bread (or Muffins!)

2009-03-02T12:04:00.005-05:00

My friend, Karen, shared this recipe with me last year, and it quickly became one of my favorites. These are the kinds of muffins that you eat for breakfast AND dessert. So delicious! Last night, when I mentioned that I wanted to use the slightly bruised apples to make some bread, KitKat said, "Ooh! Can we make apple OATMEAL muffins?" I compared a few recipes and decided that it was safe to substitute a cup of the flour with a cup of regular oatmeal. They were delicious!

Stribling Apple Bread (or muffins)

2 cups sugar

2 eggs

1 cup vegetable oil

1 Tbsp. vanilla

3 cups flour (or 2 cups flour and 1 cup oatmeal)

1 tsp. salt

1 tsp. baking soda

1 tsp. cinnamon

3 cups apples, peeled and chopped

Preheat oven to 350. Cream sugar, eggs, oil and vanilla. Sift flour, salt, baking soda, and cinnamon. Add dry mix to wet mix, along with apples. Mix until well-blended; note that batter will be quite thick. Grease and flour loaf pan (or muffin tins); cook loaf for 1 hour, or muffins about 20 minutes.

PS--I wholeheartedly recommend using silicon baking cups. They bake perfectly, and clean up is a breeze!

Loaded Corn Chowder

2009-02-22T22:53:00.001-05:00

1 Tbsp butter
1 medium green bell pepper, coarsely chopped (about 1 cup)
1 medium red bell pepper, coarsely chopped (1 cup)
¾ cup sliced green onions (about 7)
3 cups water
¾ lb new potatoes, cut into chunks (about 2 ½ cups)
1 Tbsp chopped fresh or 1 tsp dried thyme leaves
½ tsp salt
1 cup half-and-half
1/8 tsp pepper
2 cans (15 oz each) creamed-style corn

1. Melt butter in Duth oven/pot over medium heat. Cook bell peppers and onions in butter 3 minutes, stirring occasionally.

2. Stir in water, potatoes, thyme, and salt. Heat to boiling, reduce heat to low. Cover and simmer about 10 minutes, or until potatoes are tender.

3. Stir in remaining ingredients. Cook until hot (do not boil).

Ukrainian Borshch

2009-02-22T22:46:00.003-05:00

My husband recently requested that I whip up some authentic(ish) borshch for an International Night dinner at church. We compared recipes until he found one that looked right. It turned out great! Even KitKat said, "It might look scary, but it smells and tastes great!"

Warning: Prepare to be red....

-1/2 lbs Beef on Bone (I left out the beef)
-10-12 cups cold water
-1 teaspoon salt
-1 yellow onions (chopped)
-2 medium beets (cut into thin strips)
-1 medium carrot (cut into thin strips)
-1 medium potato (diced) --I used extra potatoes
-1/2 cup thinly sliced celery
-1/2 diced strings beans
-2-3 cups shredded cabbage
-3/4 cup strained tomatoes
-1/2 clove garlic crushed
-chopped dill
-50 grams sallow (pork fat--found in the pork section of the local grocery store's meat dept)
-1/2 cup sour cream

1. Cover meat with cold water, add 1 tsp salt, bring to a boil slowly (skim foam--yum yum!).
2. Cover, simmer for 1 hour on low heat
3. Fry beets in oil for 3 to 5 minutes, add to broth.
4. Pan fry carrots, potatos, celery, green beans: add to soup continue cooking for ten minutes.
5. Add cabbage, cook til tender (do not over cook).
6. Stir in tomatoes and garlic.
7. Season to taste with salt and pepper bring to soft boil.
8. Garnish with dill.
9. Add pork fat to soup, place in oven for ten minutes.
10. Ladle into bowls, add a dollop of sour cream & serve.

Cinnamon Blueberry Crumble Bars

2009-02-22T22:37:00.000-05:00

These are absolutely heavenly!

1 box plain yellow cake mix
1 cup (2 sticks) butter, melted
1 cup old-fashioned oatmeal
1/2 cup packed light brown sugar
2 large eggs
1 tsp ground cinnamon
2 cups fresh blueberries (I used the frozen ones that I picked back in June)
1/2 cup granulated sugar

1. Heat oven to 350.

2. Place the cake mix, butter, brown sugar, eggs, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1- 1 1/2 minutes. The mixture will be thick. Reserve 1 1/2 cups for the topping. Transfer the remaining crust mixture into an ungreased 9x13 pan. Press down evenly so the crust reaches all the sides.

3. For the filling, mix the blueberries and the granulated sugar in a small bowl. Pour the blueberries evenly over the crust. Scatter clumps of the reserved topping over the berries. Place pan in oven.

4. Bake for 40-45 minutes, until light brown and bubbling. Cool before cutting into bars.

BYU Mint Brownies

2009-02-22T22:35:00.000-05:00

If you have never had these brownies, you HAVE to try them. If you HAVE had them, then you know how amazingly moist and delicious they are. I am usually skeptical about recipes that are supposedly from restaurants or bakeries. They never seem to turn out as good when I make them (and I swear I can cook!). I know I'm not alone. But THESE brownies were just as good. They were incredible. Just as delicious as the BYU bookstore.

MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts

CHOCOLATE PAN FROSTING

8 Tbls butter (1 stick)
4 Tbls unsweetened cocoa powder
1/3 cup whole milk
4 cups powdered sugar, sifted

MINT ICING

5 Tbsp. butter
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften butter. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing.

4. Prepare chocolate frosting: Melt butter in a medium saucepan over low heat, 2-3 minutes. Stir in cocoa powder and milk. Bring to a boil, stirring, and then remove from heat. Stir in powdered sugar until frosting is thickened and smooth. Pour and spread warm frosting on top of the layer of mint frosting. Let them cool before cutting (I cut mine a little too soon, and while they were delicious warm, they were quite messy!)

Crock Pot Chili with Baked Potatoes

2009-02-22T22:32:00.000-05:00

2 lb ground beef
1 large onion, chopped
1 large green pepper, chopped
1 cove garlic, chopped
1 (14.5 ounce) can diced tomatoes
2 (15-16 ounce) cans kidney beans, drained
2 (8 ounce) cans tomato sauce
4 tsp chili powder
1 tsp dried basil
I also sprinkle chipotle seasoning to taste

1. Brown beef, onion, green pepper, and garlic in saucepan. Drain.
2. Combine all ingredients in slow cooker.
3. Cover. Cook on low 5-6 hours.
4. Serve over baked potatoes with cheese, sour cream, bacon, and broccoli.

Wheaty Tortilla Soup

2009-02-17T17:03:00.003-05:00

This is a recipe shared by my sister, Andrea. I was skeptical at first (WHOLE wheat kernels?) but everyone LOVES this soup. Plus, I love the HEALTHINESS factor, and the fact that this is such a filling meatless dinner.

* ½ cup whole wheat berries
* 2 cups water
* 1 tsp garlic salt

In pot, bring wheat to a boil. Cover and simmer till soft (30 minutes). Then add:

* 1 cup water (I personally like to add more liquid than this)
* 1 Tbsp tomato bouillon (you can substitute 1 tsp of beef bouillon for the tomato, for a total of 2 tsp beef)
* 1 tsp beef bouillon
* ¼ tsp ground cumin
* ¼ tsp chili powder
* 1 tsp garlic powder (or minced fresh garlic)
* ½ onion, minced
* 1 can diced tomatoes, undrained
* 1 can corn, drained
* 2 cans black beans, drained
* I also sprinkle the soup with some chipotle spice for extra flavor

Simmer. Tear pieces of corn tortilla into individual bowls. Cover with soup. Top with cheese and crushed tortilla chips, olives, sour cream, etc.

Greek Chicken Pasta

2009-02-17T17:00:00.000-05:00

I found this recipe on allrecipes.com when I was searching for ways to use my enormous jar of artichoke hearts. It was a huge success. I can't wait to have it again!

* 1 pound uncooked pasta
* 1 tablespoon olive oil
* 2 cloves garlic, crushed
* 1/2 cup chopped red onion
* 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
* 1 (14 ounce) can marinated artichoke hearts, drained and chopped
* 1 large tomato, chopped
* 1/2 cup crumbled feta cheese
* 3 tablespoons chopped fresh parsley
* 2 tablespoons lemon juice
* 2 teaspoons dried oregano
* salt and pepper to taste
* 2 lemons, wedged, for garnish

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.

3. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.

Tuscan Bean Soup

2009-02-16T10:04:00.003-05:00

This recipe is from my friend, Karen. Everything that comes out of her kitchen is fabulous, so I am so excited to try this soup this week!

1 Tbs. olive oil

1 medium onion, diced

2 celery stalks, diced

2 medium carrots, sliced

2 1/2 C vegetable (or chicken) broth

2 garlic cloves, minced

1/2 tsp. dried rosemary

1 C small pasta shells (any small pasta works well)

1 8-oz. can tomato sauce

1 15-oz. can canellini (or any white) beans

1 tsp. dried sage or basil

Heat oil in large saucepan over medium heat. Add onion, celery and carrot; saute about 3 minutes. Add broth and 2 1/2 C water; cover and bring to a boil. Lower heat to medium and cook for 5 minutes. Add garlic, rosemary, and pasta. Cook uncovered for 5-8 minutes or until pasta is tender but firm to the bite (al dente). Stir in tomato sauce, beans and sage; heat through. Serve hot--pasta will soak up broth after a little while.

**This recipe is wonderful with a little fresh parmesan on top and crusty bread on the side!

Pizza Dough

2009-02-16T09:07:00.005-05:00

3/4 tsp salt
3/4 tsp sugar
4 cups flour
2 tsp dry yeast
1 1/4 to 1 3/8 cups hot water
3 Tbsp olive oil

Mix dry ingredients together and then add hot water and olive oil. Mix well (I use a Kitchen Aid stand mixer). If mixing by hand, knead until dough is smooth and elastic.

Rise, covered, in a warm place for one hour.

Punch dough down with fists, separate into 2 equal parts, and shape into 2 pizzas on greased pans. I simply press the dough into the desired shape with flat part of hands. Top with sauce, cheese, and any other ingredients you'd like to add, and bake for 15-20 minutes at 400 degrees F.

The kids love to each have their own mini pizza. So instead of making two large pizzas, we give each person their own small ball of dough. They shape and "accessorize" their pizza however they like. It's the ultimate family meal!

For my favorite pizza sauce recipe, see HERE!

The Yummiest Pizza Sauce

2009-02-16T08:44:00.004-05:00

In a medium saucepan combine:

one 8-oz can tomao sauce
one 7 1/2-z can undrained tomatoes
1/2 cup chopped onion
1 Tbsp dried basil
1 tsp sugar
1 tsp dried oregano
2 cloves garlic
1/4 tsp pepper

Bring to a boil; simmer 10 minutes

Spread on prepared pizza dough (see my recipe HERE)

And my secret, extra ingredient:

I sprinkle a little bit of this Magic spice (Chef Paul Prudhomme's Hot and Sweet Pizza and Pasta Magic) into the sauce. Ooh, yeah, Baby!

Peanut Brittle

2009-02-09T10:34:00.004-05:00

1 ½ tsp baking soda
1 tsp water
1 tsp vanilla
1 ½ cups sugar
1 cup water
1 cup light corn syrup
3 Tbsp butter
1 lb unroasted shelled peanuts (take my advice and buy peanuts that are already shelled...or hire lots of helpers like I did!)

1. Heat oven to 200°. Grease 2 cookie sheets with butter and keep warm in oven. (Keeping the cookie sheets warm allows the candy to be spread ¼ inch thick without it setting up)

Necco had fun with this step!

2. Mix baking soda, 1 tsp water, and vanilla; set aside. Mix sugar, 1 cup water and the corn syrup in a 3-qt saucepan. Cook over medium heat, stirring occasionally, to 240° on a candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water. This step went on forever for me. I kept testing the hot candy in water, because I couldn’t find my candy thermometer. I stirred for a very long time. Don’t give up. It will thicken up!It looks like this for a long time!

3. Stir in butter and peanuts. Cook, stirring constantly, to 300° or until small amount of the mixture dropped into very cold water separates into hard, brittle threads. Watch carefully so mixture does not burn. Again, I stirred a very long time. The color did change into a golden brown, and I noticed a slightly different smell—almost a before-the-burn smell.
At this point, remove from the heat and quickly stir in the vanilla mixture. The candy will become foamy and almost orange.

4. Pour half of the candy mixture onto each cookie sheet, pressing with a spatula to spread to about ¼ inch thick.

Cool completely and break into pieces. Store in a covered container.

Parmesan Potatoes

2009-02-09T10:07:00.001-05:00

6 medium baking potatoes (about 2 lbs)
1/3 cup butter, melted
1 clove garlic, minced
¼ cup Parmesan Cheese
½ tsp Italian seasoning
¼ tsp salt
1/8 tsp pepper

1. Line a cookie sheet with foil. Set aside. Cut each potato lengthwise into 8 wedges. In a large bowl, stir together butter, garlic, Parmesan, Italian seasoning, salt, and pepper. Add potato wedges and stir thoroughly to coat. Place wedges on the prepared cookie sheet.

2. Bake, uncovered, in a 425° oven about 30 minutes or until tender.

Chicken Fricassee in the Crock Pot

2009-02-09T10:05:00.002-05:00

3-4 lbs chicken pieces, skin removed (you may use boneless, skinless)
2 tsp salt
1 tsp paprika
2 medium onions, sliced
3 stalks celery, sliced
2 carrots, peeled and sliced
1 bay leaf
1 cup chicken broth
½ cup flour
½ cup water

1. Place vegetables and bay leaf in crock pot. Place chicken pieces on top and sprinkle with salt and paprika. Pour in broth. Cover and cook on low for 8-12 hours, or on high for 4-6 hours.

2. One hour before serving, turn to High. Remove chicken pieces and de-bone (if necessary), and return meat to crock pot. Make smooth paste of flour and water, and stir into liquid in crock pot. Cover and cook until thickened.

3. Serve over hot noodles; garnish with parsley. Serves 6-8.

Salmon with Pesto

2009-02-09T09:49:00.002-05:00

4 5-6 ounce salmon fillets
¼ cup mayonnaise
3 Tbsp basil
Parmesan cheese

1. Place fish fillets on the greased unheated rack of a broiler pan, tucking under thin edges. Broil 4 inches from the heat for 4-6 minutes, or until fish begins to flake when tested with a fork. If fillets are 1 inch or more thick, carefully turn once halfway through broiling.

2. Meanwhile, for topping, in a small bowl stir together mayo and pesto. Spoon mixture over fillets. Broil about 1 minute more or until topping is bubbly. If desired, garnish with Parmesan.