Steak Piperade

We've had such great luck with the Williams Sonoma What's for Dinner: 30-Minute Meals special recipe set! Really, these recipes are straightforward, unintimidating, and true to their quickness claims. Our next foray into the meal plan was Steak Piperade.

First, a flank steak is seasoned with salt and pepper, then browned over high heat with 1 tablespoon each of butter and olive oil. You have some freedom here in terms of doneness - the recipe instructs you to cook the steak for 4-6 minutes on each side. We found ourselves going a little over the time on each side, by about 2 minutes per side, to achieve the "medium-rare" doneness suggested by the recipe.

Just a side note: When preparing flank steak, we also like to make it medium on the ends and medium rare inside. Then we eat the outer edges for dinner and save the interior for lunch the next day, which, upon reheating, yields us a nice, medium-cooked steak lunch. So when we say our steak was "medium-rare", we're referring to the inside bits, and not the ends.

Once it's done, the steak can be moved to a cutting board and covered loosely with foil while the peppers are prepared. The remaining butter and oil are heated and used to sautee the red onion, garlic, and bell peppers along with the thyme. The wine and tomatoes are added, and the whole mixture is simmered for about five minutes. This process provides the steak with enough time to rest for cutting.

We really enjoyed the buttery flavor of the steak - it's not for every day, but it was a nice little treat! We probably should have sliced our bell peppers slightly more thinly, because they were still on the crisp side in our finished dish, compared with the tender, shaved-looking peppers in the recipe image.

We would definitely make this recipe again, and we'd recommend it to our readers, too, as a no-fuss weeknight meal. If you try it, let us know what you think in the comments section!

Bourbon-Pecan Tart with Chocolate Drizzle

Those who know Mrs. Yuppie know there are two things in this world that she can't live without (besides, of course, Mr. Yuppie): pecan and bourbons. These two ingredients are married deliciously together in Cooking Light's Bourbon-Pecan Tart with Chocolate Drizzle (Nov 2007).

This has been a favorite recipe of ours since we first tried it 2 years ago for a Christmas party. Now, we always keep the ingredients on hand in case of birthday lunches and special occasions. (Especially the bourbon, but then, we've always made sure to have that on hand!)

The real selling point is how easy it is to assemble: simply grease up a tart or pie pan, drape the pre-made pie crust over it and trim the edges, mix together the remaining ingredients (except the chocolate) and pour them into the crust.

The tart bakes for 45 minutes at 350 degrees. If you're so inclined, once it's cooled, you can drizzle melted chocolate over it, but that part is left to the most decadent eaters - the tart on its own is fantastic enough!

For its tried and true, sinfully delicious taste and ease of preparation, we hearby crown Bourbon-Pecan Tart with (or without!) Chocolate Drizzle a YTK Favorite. Happy no-fuss baking!

Cuban Beef Picadillo

It's time to try another offering from Williams-Sonoma's "What's for Dinner" 30-Minute Meals feature! Today, we're investigating the Cuban Beef Picadillo.

This dish appealed to us because of its straightforwardness and the number of potential serving methods. The recipe claims it can be served over rice, in tortillas, or over spaghetti. (Yeah, that last one didn't sound awesome to us at first, either!)

The recipe begins with an onion, sauteed for 4 minutes. To that, the ground beef is added and browned for 8 minutes, taking care to break up the clumps. The recipe instructs you to separate and discard any fat, but our beef was lean enough that the fat content was negligible.

Next, the spices and garlic are incorporated and cooked for 1 minute. After this, the remaining ingredients are added and brought to a simmer.

Williams-Sonoma's chefs claim that 15 minutes was enough to reduce the mixture to a "stew like" consistency, but it took us almost double that. Our canned tomatoes may just have been extra juicy, or we may not have had the heat turned up enough - either way, we'd caution you to leave a little extra time for preparation. After all, if you finish early, there's no harm in leaving it on low heat a little longer!

We thought this recipe was good, but not great. Because of the seasonings and the currants, the finished product had a slightly sweet (but not too sweet) taste. You guys know us well enough now that you can probably predict our refrain: We want more kick!

If we make this again, we're likely to add a dash of cayenne, and we may also throw in some chopped olives and diced bell peppers for more texture. The salty flavor of the olives, we think, would balance out the sweetness particularly well!

And one final note about serving: Our original plating was with tortillas, which was good but, due to the subtle flavor and liquidity, a messy, mushy combination. We found a winner when we served it over steamed white rice, and, having tried it, we actually can see it being served successfully over pasta. (We know, right?!) It just goes to show, sometimes it's nice to keep an open mind.

Cheesy Meat Loaf Minis

Mr. Yuppie's favorite meal in the world is meatloaf, so we've tried our fair share of loaf-based recipes. When we saw Cooking Light's Cheesy Meat Loaf Minis (January 2011), we were intrigued enough by the cheese factor that we decided to give them a shot. Want to see how they went?

First, some substitution notes. We forgot parsley at the store, so we substituted a few dashes of dried parsley flakes instead. Also, because Mrs. Yuppie isn't a huge fan of concentrated volumes of cheese, we decided to grate our cheddar instead of cubing it. This may have had something to do with our results (more on that in a second), so if you try this recipe with cubed cheese, you'll have to let us know what you think!

The first two steps are probably optional depending on who you talk to. The breadcrumbs, which we made fresh using a spice and nut grinder and half a slice of wheat bread, are first toasted in a small, oil-less pan for a few minutes. Motion is key here; don't let the crumbs sit in one place too long or they'll begin to clump together. It's not terrible if they do, but clumping can lead to burning.

Next, the onions and garlic are sauteed in cooking spray for 3 minutes. No surprises here, but try to let them cool off a bit afterward. (You might even send them for a quick trip to the freezer to speed up the process.)

Finally, all ingredients save 1/4 cup of ketchup are combined in a single bowl. You can place the egg in the bowl first, beat it, then add everything else for the least possible messy dishes. This is also why we recommend cooling off the hot items; otherwise, they go into the cold egg and cheese and things start melting and cooking. It's a bad situation.

The meat mixture is shaped into loaves on a broiler pan, which goes in the oven on 425 for 25 minutes, giving us a total, start-to-finish time of 37 minutes, just as advertised!

These meatloaves came together quickly, but seemed a little too moist - seriously, we almost thought they were under-cooked! As we mentioned before, this might be because of our choice to grate the cheese, so be sure to let us know if you try it with different results. All in all, this was a quick, tasty dinner that's sure to please, even if it won't quite knock your socks off.

Pork Tenderloin with Red and Yellow Peppers

Well, friends, please forgive our recent absence, but it's been one heck of a busy week. Trying out new recipes took a backseat to working nights and weekends, but now we're back for good. (Or at least for a couple of days!)

We knew this week had a good chance of being as busy as last, so we've picked some quick and easy recipes to share with you guys. On today's menu: Pork Tenderloin with Red and Yellow Peppers (Cooking Light, January 2011).

This recipe doesn't require much chopping or prepping - just sliced bell peppers, some chopped rosemary, and a pork loin. We should note that this recipe calls for a rather unconventional ingredient, too: anchovies. (Cue the fifth grade chorus of "Ewwwww!") Luckily, the notes mentioned that 3 tablespoons of chopped olives would make a suitable substitute, and so we got straight to chopping!

Once you've sliced the pork into medallions, heat the oil and throw the pork in the pan with some kosher salt and pepper. We noticed that our pork gave off some water that prevented our pork from browning nicely like Cooking Light's image. If you want to achieve that nice, dark roasted look, draw away any water that accumulates as the pork is cooked.

When the pork looks good enough for the table, then add the bell peppers, garlic, olives, and most of the chopped rosemary. These will cook for seven minutes, until the peppers are crisp-tender, at which point you'll drizzle the balsamic vinegar over the top, add the remaining rosemary, and serve.

We admired the quickness with which this dinner came together (20 minutes, start to finish), and while it didn't quite resemble the image from the magazine, at least it tasted good! And although not revolutionary, it's forced us to take a new approach to preparing pork. (Usually we just throw a tenderloin in the oven and focus on sides.)

Versatility is also high here, as any sturdy vegetable could be substituted for the peppers, and additional flavor added through spice mixtures. As a rut-clearing dish, this one takes the cake - just keep your expectations low.

Spicy Asian Marinated Flank Steak

We love finding a quick, low-maintenance recipe, and we sure did find it in yesterday's Spicy Asian Marinated Flank Steak (Cooking Light, June 2010).

This recipe does require some advance preparation, because the steak needs to be marinated for 24 hours. It also has a barrage of ingredients, most of which are pantry staples that you will have already. (Yes, we have bottled ginger at all times - why do you ask?)

The first step is to combine almost all of the ingredients (the first 10) in a ziplock bag. Place it in the fridge for 24 hours, remembering to turn it...well, whenever you remember. That part's not essential.

When you get home in the evening, transfer the marinated steak to the grill or a grill pan, coating whichever you choose with a heavy dose of cooking spray. Grill the meat for 4 minutes on each side, or until you're comfortable with the degree of doneness.

We accidentally deleted our action shot of the steak being grilled, but we did grab a picture with the finished product, all dressed up! This is the meat with a side of steamed rice and some sugar snow peas, red bell peppers, and red onions, which we sauteed for about 5 minutes in toasted sesame oil and a dash of sea salt.

Between the quick-cooking steak, the easy side, and our good friend, the rice cooker, this dinner was a cinch to put together. The meat was flavorful but not overwhelming, with the grilled pineapple adding a touch of sweetness. This dish could become a staple for us, especially if we start working in new spices and flavors with the same standard formula. (Next time we're thinking jalapeno peppers and a dash of sriracha rooster sauce!)

Chicken and Corn Chowder

Our first foray into Williams-Sonoma's Month of 30-Minute Meals feature is Chicken and Corn Chowder.

We had to make a few substitutions this time because our grocer had run out of required ingredients:

• We used chicken tenders instead of boneless, skinless chicken thighs


• We subbed in 1 tablespoon of dried thyme instead of fresh

We should also point out that the carton of half-and-half we used provided us with only 2 cups worth, whereas the recipe calls for 2.5 cups. We didn't notice anything wrong with the texture of the chowder, though, so it was a great way to save ourselves a few calories.

The recipe called for dry white wine, and because we're often at a loss for what that means, we did some research. Savignon blanc and chardonnay are the most notable of the dry whites; pinot grigio and riesling are considered "medium-dry" whites, and can also be used. We had two bottles of savignon blanc hanging out in our wine cabinet, so we went with that.

First, the bacon is prepared in a large stock pot or dutch oven and set aside. Three tablespoons of the bacon fat are retained in the pot and are used to sautee the potatoes, corn, and red bell pepper. (Those with an aversion to bacon fat could substitute an equal quantity of canola or extra virgin olive oil.) We happen to love all things bacon, so we stuck to the recipe there.

After sauteeing the vegetables at medium heat for 5 minutes, the broth and wine are added and the mixture is brought to a boil. Once boiling, the pot is covered and cooked for 5 more minutes.

Then, the chicken is added and cooked, covered, for 5-7 more minutes.

The green onions, half and half, thyme, salt, and pepper are added, and the mixture is brought to a simmer, at which point the heat is reduced to medium low and cooked for one last 3-minute segment. The chowder can then be ladled into bowls and topped with (delicious) bacon.

Although advertised as a 30-minute meal, this took slightly longer (45 minutes) to prepare. Still, it was a low-maintenance dish and perfect for a weeknight meal. It received rave reviews from our tasters, and is definitely something we'd look to make again (although not very often - it's so rich that we're sure it's not waistline friendly!). All-in-all, a solid, easy to prepare dish to fend off the winter blues!

Mini Caprese Bites

When planning any party menu, we like to make sure we have a couple of vegetarian options available for those who are living la vida meatless, or just trying to be extra disciplined. The trouble is that the veggie appetizers we find are often boring and uninspired. That's why, when we saw the image accompanying Mini Caprese Bites (Cooking Light, May 2008), we knew we had found a winner.

Sure, a caprese salad isn't mindblowingly unique, but it's definitely a step above a crudités platter. And showcasing brilliant red cherry tomatoes, it adds a whimsical pop of color to any buffet table.

A pint of cherry tomatoes is halved, then each pair of halves is threaded onto 4-inch skewers, with a slice of a mozzarella ball placed in between. The Popsicle-like presentation wowed our guests; we stood some up in a glass just as the photo editors at Cooking Light did, then fanned and stacked the rest out across a platter. With all the skewers assembled, we drizzled them with a mixture of olive oil, balsamic vinegar, salt, pepper, and fresh basil.

Aside from the color, the most beautiful thing about this dish is that the preparation can easily delegated to a random house guest. You know how it is - you're doing last-minute set-up, and the doorbell rings. Your guests rush in, chatting, and offer a well-meaning, "What can I help you with?" Rarely is there ever an easy answer, but from now on, just hand them a package of skewers and a pint of tomatoes, and say, "I've got just the thing...."

Williams Sonoma 30 Minute Meals

Williams Sonoma just Tweeted an introduction to a new "What's for Dinner" 30-minute meal special! Some of these look fantastic and we can't wait to try them in 2011.

What on this list catches your eye? Let us know and we'll put it on our menu!

Sugared Pecans

Let's start with an old standby, shall we? Well, old might be an overstatement - we found this recipe for Sugared Pecans (Southern Living, Dec 2007) while preparing for last year's Christmas party and were blown away by how easy and tasty they were. An added bonus is that you'll have most of these items on-hand already. (And if you're like us, you'll probably already have the pecans, too!)

This recipe is such a cinch to put together - simply whisk together the egg white and sugars, then fold in the pecans. Spread the coated pecans out on a baking sheet lined with aluminum foil and into the oven they go for about 20 minutes. You'll want to check on them once or twice and stir them around, to make certain that the pecans bake evenly and don't begin to burn. They'll need to cool for 30 minutes prior to storage.

According to the recipe, these can be stored in plasticware for 3 days before serving. (Bonus: Make double or triple batches and freeze some for later!) Good luck keeping them around for 3 days, though - Mr. Yuppie just can't keep his mitts off of them, and they're usually polished off by holiday guests within an hour of their arrival!

For an inexhaustible list of reasons, these pecans are most definitely on the short list of YTK Favorites. Try them this holiday week and let us know what you think in the comments!

Crunchy Pecan Pie Bites

Howdy, y'all! Sorry for our recent AWOL status, but we've been whipping up goodies for our annual Christmas party and now we're ready to start sharing! Every year we pick a specific cuisine around which to build our menu, and this year, bite-sized southern treats were the star.

True to our life philosophy, we're starting off this entertaining series right: dessert first! And our inaugural treat is a little something called Crunchy Pecan Pie Bites (Cooking Light, Nov 2008). We were drawn to this recipe for its simplicity, and hoped that the taste wouldn't suffer. Let us be the first to tell you: We were NOT disappointed!

These little nuggets of joy kept our guests nibbling all night, and required little more than mixing some ingredients in a bowl. The mini pie shells are store-bought, flaky phyllo cups. We found them in packages of 15 at our specialty grocer. With 5 boxes, as the recipe recommends, we ended up with a whopping 75 pies to feed our guests!

First, the nuts are toasted, a step that could be skipped in a pinch but which lends some extra depth to the flavor. While they're cooling, mix together the sugar and dark corn syrup, then add the nuts, melted butter, eggs, vanilla, and salt. Then grab yourself a tea spoon!

Arrange the phyllo shells on a baking sheet (you can re-use the one you toasted the nuts on), and fill them with a heaping teaspoon of the pecan mixture. Be cautious as you work - the shells are very light, and some of them will be lopsided, and you'll want to use the pecans to even them out so they stand upright. You'll also want to make sure that you don't overfill with the liquid part of the mixture, as that will expand slightly as the pie bites are baked.

About 2 packages worth of shells can fit on a baking sheet, and each sheet will need to spend about 22 minutes in the oven to achieve maximum deliciousness. When they come out, place the pan on a wire rack (or your stove top burners, if they're raised) to cool.

We loved these so much that we're making them again for an office party tomorrow. For their ease of preparation and a production volume that's good for crowds, we hereby crown Crunchy Pecan Pie Bites a Yuppie Test Kitchen Favorite!

Have you tried these pie bites? What did you think? Let us know in the comments!

Kung Pao Chicken

What's the opposite of traditional American Thanksgiving food? Without a doubt, the furthest you can get is halfway around the world in Asia. That's why, after a long weekend spent gorging ourselves on turkey, stuffing, and mashed potatoes, we decided to whip up some more Chinese food. Reaching into our pile of torn-out pages from Cooking Light, we found a recipe for Kung Pao Chicken (Cooking Light, Dec 2010).

Cooking Light claims that this recipe only requires 40 minutes prep and cook time. We're happy to say, since we chose this recipe for a work night, that they were right! The chopping of the vegetables is probably the most labor intensive part of the prep, so if you want to speed things up even more, we recommend taking care of that the night before you plan to cook.

A note on ingredients: This recipe calls for 1 pound of boneless, skinless chicken thighs. Normally, we don't mind a well-cooked piece of dark meat chicken, but for some reason, the taste in this dish was just off, in a slimy way. We'd recommend using cubed chicken breast instead, for a fresher, lighter taste.

Back to the recipe...

This one was a cinch to put together. The first step is to saute the onion in sesame oil for several minutes, then the garlic for 30 seconds, and then the chicken is added and cooked until it begins to brown. The recipe states that the chicken will take approximately 3 minutes to brown, but in our experience it took a touch longer. (We're also somewhat paranoid about undercooked chicken, so your mileage may vary.)

Next, we made the sauce, combining water, cornstarch, soy sauce, brown sugar, minced ginger, and crushed red pepper. The sauce was then added to the chicken and brought to a boil.

Finally the veggies were added in. Here's where, as with most stir fried dishes, improvisation can occur. This recipe called for bell peppers and snow peas, but other sturdy vegetables could be swapped in or added. These are cooked along with the chicken until crisp-tender (about 2 minutes) and then the entire mixture is removed from the heat and sprinkled with chopped peanuts.

There wasn't anything wrong with this dish, but it was far from outstanding, as some comments on CookingLight.com might have you believe. To quote one commenter, "With so many other good Cooking Light recipes to try, I doubt I'll come back to this one." Indeed, litgourmet - we concur.

Spinach Calzones with Blue Cheese

The title of today's dish is admittedly a misnomer. This meal was originally supposed to be entered into the November edition of Female Foodie Fun, a friendly, Iron Chef-like competition between girlfriends that we'll explain some other time. While planning the dish, we decided that, in the interest of appealing to the greatest number of participants (who are also the judges), the strong flavor of blue cheese would be better replaced by a milder, more accessible Italian cheese blend. So we set off to make our Spinach Calzones with Blue Cheese (Cooking Light, 1999) sans the blue cheese.

Then Mrs. Yuppie caught a miserable cold and couldn't participate in the competition, and all bets were off. You see, Mr. Yuppie abhors mushrooms, which is why you'll probably never see another mushroom-related recipe on this blog. But mushrooms were the secret ingredient for this particular F Cubed match-up, and therefore unavoidable, and also it was never planned for Mr. Yuppie (as a non-female) to enjoy the dish. So when we made it a day later, after we decided to experiment with the basic formula a little more.

A look at the ingredient line-up reveals that this is a VERY basic recipe. Fortunately, this also translates to a quick recipe, primarily because you're using pre-made pizza dough. You'll also see that we got creative and added in some delicious pre-sliced pepperoni - more on that later.

The first step is to grease up a cookie sheet with cooking spray. Next, the pizza dough is rolled out onto your cookie sheet and cut into 4 equal portions. We recommend you do your best to make each portion as close to square as possible; it'll only help you fight physics later on!

Once your calzone bases are ready to go, it's time to add toppings. Garlic goes first, then spinach, followed by onions...and that's where we got creative. To make sure Mr. Yuppie was able to enjoy these, too, we added pepperoni to the left-hand calzones and mushrooms to the right.

Finally, we added the cheese (about 3 tablespoons each), pinched up the corners of the dough and gave 'em a twist so they didn't fall apart. One lesson we learned from our first attempt is to work on one calzone at a time. This will allow you to stuff each calzone as full as possible with the good stuff without it tumbling down the heap and all over the baking sheet. Also, we recommend that you not just pull the corners of the dough up - this can cause breakage - but rather, try to prepare it like you would wrap up a bindle, working the dough up from the bottom to make a pouch.

These little bundles of joy go in the oven for just 12 minutes and come out golden brown and delectably cheesy. Imagine these with cooked sausage or a veggie version with squash or artichoke hearts or olives...it's the older cousin of the make your own pizza party. The possibilities are endless, and we intend to try them all!

For their ease of preparation and their fun, choose-your-own adventure potential, we hereby crown Spinach Calzones with Blue Cheese a YTK favorite! Let us know your favorite combinations in the comments!

Ginger-Soy Chicken Thighs with Scallion Rice

It's time for another quickie entree! This time, we're tapping Cooking Light's immense library, where we found Ginger-Soy Chicken Thighs with Scallion Rice (Cooking Light, Nov 2010).

You'll notice that our ingredient line-up is sparse, with a solid pantry-staple-to-fresh ingredient ratio. Although this dish wasn't advertised as a budget meal in the November issue, it certainly can be pulled together with very little cash. Combined with the relative quickness with which this dish can be assembled, we've got some serious recipe virtues tonight.

Call us snobs, but we've decided we're not big boil-in-bag rice people. We've tried it a few times now, and we tend to find it a little mushy. For the sake of authenticity, we used it per the directions; if we make this again, we'll probably go back to our standard basmati.

After getting the rice going, it's time to cook the chicken. If you're using a pan that lacks non-stick properties, be sure to take your chicken out of the refrigerator ten minutes before you're ready to cook it. Allowing it to come closer to room temperature will generally prevent it from sticking to your pan.

Next, the chicken is removed from the pan and the remaining ingredients (ginger preserves, soy sauce, and garlic) are added to the pan and boiled for 2 minutes until thickened to form a sweet, tasty sauce. The chicken is dunked back into the sauce to coat, and then it's chow-time!

We enjoyed this dish for what it was: quick and easy to prepare. It's not winning you any awards, and it's probably not the kind of dish you make for company, but it is good and a good change of pace from your normal routine.

Also exciting was the opportunity to discover a new ingredient tonight: ginger preserves. The preserves, which we found in the "jams and jellies" section of our grocer, lent a subtle sweetness to the dish, and we're excited to find other recipes that use them. Three cheers for learning!

Pasta Stackup with Chicken Sausage

Get a load of this hot mess:

This is what happened when we attempted the Pasta Stackup with Chicken Sausage recipe from Better Homes and Gardens. No you're right, it's not terrible, but now take a peek at how it's supposed to look. So plump and whimsical and fresh, isn't it? And ours? Not so much.

On the bright side, it does taste good, and they're right, it did only take the advertised 25 minutes to prepare, but we're left wondering where in those 4 simple steps we managed to go wrong. (Personally, I think it's the tomatoes we bought.)

We'd recommend this dish with a couple of caveats:

• Instead of slicing the sausage lengthwise in half, consider thirds or quarters instead. The results will be more easily stackable and less wobbly.
• Make sure that everyone you're preparing this for will be present and ready to eat when it comes time to serve. If your family runs on varied work and school schedules and you're planning to make up a plate for someone to enjoy later, you may uncover it to find it a little...wilty.

Good evening, fellow aspiring chefs! It’s Monday, which, if you’re like us, signifies a full, busy day capped off by a lazy night as we catch up on our favorite Sunday night programming.

With that in mind, we’ve selected a recipe marketed by Cooking Light Magazine as quick-to-prepare: Walnut and Rosemary Oven-Fried Chicken. Their test kitchen claims just 30 minutes start to finish – let’s see how we did.

Given the quantity of ingredients, you might think this dish is complex; in fact, it’s very straightforward. The prep work requires a little fine chopping, but nothing your food processor can’t handle in seconds. Furthermore, the chopped items (walnuts and rosemary) are going to the same place at the same time, so you can just toss them in and process them together if you want to save a step.

The chicken is wonderfully flavorful and the buttermilk and Dijon mixture keeps things nice and moist. Overall, we liked this dish, and – bonus! – it took exactly 30 minutes to execute, but we have a few suggestions for anyone trying it at home:

1. Use chicken tenders. If they’re readily available at your grocery store, nab them. It makes for thinner pieces that, to us, work better on salads.
2. Make extra breading. We followed the directions exactly and ran out too soon! Maybe it was due to the aforementioned chicken tenders and their additional surface area, but by the time we realized our error, our hands were too coated in raw chicken to make more.
3. Skip the recommended DIY dressing. The garlic and olive oil accompaniment recommended in the June 2010 issue is good, but not worth the extra fuss of peeling garlic. (Seriously, can anyone do that without making a huge, sticky mess?) Toss your greens with a bottled garlic-infused olive oil, or just use your favorite dressing instead. We won't tell!
4. Add some extra elements. The finished product was good on its own, but after a few bites we threw some halved red grapes and sunflower seeds on top to add a little more oomph.

With those few tweaks, this one might have to go in our standard rotation!