Category Archives: Recipes

Poppy Vanilla Pancakes

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Omg, so good! The best pancakes I’ve made so far. Its my second successful recipe using the Krusteaz poppy seed pancake mix (after 2-3 that didn’t work). These are the closest I’ve come to making “IHOP-good” pancakes. This recipe is ad free so enjoy!

Ingredients

  • 3/4 cup enriched white flour
  • 1/4 cup Kruateaz poppy seed pancake mix
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • 1/2 egg, yolk and egg whites
  • 2 tsp baking power
  • 1/8 tsp baking soda
  • 1/2 cup Nestlé Coffee Mate creamer
  • 1/4 cup water
  • 1/8 cup Monk’s fruit sweetner

Mix all ingredients together and le the baking powder and baking soda work for at least a couple minutes. Heat a pan on medium, melt butter at the bottom and pour your mixture in 4 circles in the pan. Flip the pancakes when you notice bubbles at the top and it’s the right kind of brown underneath. It usually only needs to be cooked about a minute or two after you flip, turn the heat down to low shortly after you flip the pancakes so you don’t burn them. Serve with your favorite toppings whether that is confectioners sugar, butter, peanut butter, and or syrup. I found I had enough butter both melted in the pancake and also being fried in it that it really didn’t need anything more. Enjoy! Should make about four or five pancakes.

Shortbread Poppy Seed Cookie Recipe

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I am pretty sure that this is an original recipe. It came to me while I was trying to use my Krusteaz protein poppy seed pancake mix for various pancake and waffle recipes. On the back of the box it recommended a cookie recipe and in my mind I thought that a modified shortbread recipe would be even better than what they recommended. This is my original recipe for shortbread cookies using monk fruit sweetener which does not take away from the sweetness of the cookie at all and Krusteaz protein flour with poppy seeds. The results is a delightful, soft buttery cookie that’s better than any of the store bought shortbreads I’ve had. I was surprised and I think you’ll love the results. You don’t even have to tell you family it has Monk fruit sugar, they won’t be able to tell, honestly.

Ingredients

  • 3/4 cup enriched all purpose flour
  • 1/4 cup Kruateaz protein poppy seed pancake mix
  • 1/2 cup Danish or other good quality butter diced and softened to room temp
  • 1/4 cup Monk Fruit sweetener
  • 1/2 tsp vanilla extract

Preheat oven to 350 degrees Fahrenheit. Cream the softened butter and sweetener together until mixed well and creamy. Add the flours both and the vanilla to the butter sugar mix. Mix until combined with an electronic beater.

Scoop about a golf ball sized amount of batter and form into a flattened cookie shape with your hands. Put on a silpats or wax paper on the cookie sheet. Cook for 15 minutes or more until the sides of the cookies start to brown. Take out of the oven and let rest for 10 minutes to cool. Pair with your favorite almond milk and enjoy!

Peanut Butter Chocolate Chip Cookie Dough – Keto, Low glycemic dessert

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Peanut Butter chocolate chip cookie dough

INGREDIENTS

2 tbsps peanut butter, creamy, no sugar added

1/2 tbsp Keto friendly sugar (such as Monk Fruit or Swerve) *optional* -makes very sweet

1/8 tsp. pure vanilla extract

1/8 tsp. kosher salt

1/2 c. almond flour

2 tbsps Keto friendly dark chocolate chips (such as Lily’s)

DIRECTIONS

In a large bowl using a hand mixer, beat peanut butter until light and fluffy. Add sugar, vanilla and salt and beat until combined. 

Slowly beat in almond flour until no dry spots remain, then fold in chocolate chips. Using a small cookie scoop or your hands scoop dough into small balls about 1 inch in diameter. Makes about 4 balls of cookie dough.

Store in the refrigerator or in the freezer for up to 1 month.

Notes

I keep these recipes small so that you don’t have a whole batch of these sitting around the house tempting you. You can even half this recipe if you want. You can fulfill your dessert or chocolate need and then move about you day. Saves you from binging and feeling bad afterwards. So rich, you will feel done after one. Low glycemic means no cravings and no sugar spikes. Yay!

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Tabbouleh Recipe

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Tabbouleh, Tabouli, or Tabbouli…however you spell it, it is a great side dish to any meal. Lately I’ve made it my main meal, with some sautéed sweet chicken and olives. Pair with my whole wheat pita and you have a filling meal.

Ingredients

  • 1/4 cup bulgur and quinoa, cooked
  • 2 tbsps olive oil
  • 1/2 lemon, juice
  • 3 tbsp chives, sliced
  • 4 cups chopped fresh parsley
  • ¼ cup chopped fresh mint
  • 1 roma tomato, chopped
  • 1 cucumber – diced small, maybe 1/2 inch cubes
  • 1 teaspoon salt
  • ground black pepper to taste

Directions

Cook your quinoa and bulgur according to the instructions on your package. If you find them separate, the recipe is typically made with bulgur. Take the parsley and put it into the food processor along with your fresh mint and chop until very fine and mixed. (Diet hint- spinach is an appetite suppressant, add a cup of fresh spinach to the food processor to add, you won’t notice the difference and get the added benefits). I usually have to chop in small batches with the greens close to the blades. Place your parsley and mint mixture in a bowl and add your chives, lemon juice, diced tomato, diced cucumber, cooked bulgur, and salt and pepper. Mix and chill for an hour. Serve when ready. This usually makes enough for a day or two of salads.

Almond Chocolate Nut Clusters Recipe – Keto, low glycemic

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Ingredients

  • 1/4 cup Lily’s dark chocolate chips (keto friendly)
  • 3 almonds, salted

Notes

I keep these dessert recipes small, often cutting out a lot of extra ingredients so that you only make it when you really want to dessert, you don’t have a whole batch of these laying around the house that’s constantly tempting you. So when you just absolutely have to have chocolate you can have it in a keto friendly way and you can make it in about less than 5 minutes. Another good example would be my chocolate chip cookie dough keto friendly recipe that you can make again and probably less than 10 minutes and enjoy. I make them in small batches so that I don’t overeat and you can keep moderation and count the calories small while still enjoying dessert, you don’t have to binge and feel bad or guilty about it afterwards, it can be incorporated in your daily calories.

Directions

Put 1/4 of a cup of Lily’s dark chocolate chips into a microwavable bowl and microwave on high for 30 seconds. Stir and microwave for another 30 seconds. They should be pretty well melted if some of the chocolate chips aren’t that’s okay you’re going to refreeze freeze them anyway so that you can eat the chocolate treats. Poor or scoop the melted chocolate over three almonds that are laying on wax paper. Put the wax paper with your chocolate almonds cluster into the freezer for about 15 minutes. Take out and enjoy!

Tastes like the real thing, so glad I found this and my chocolate chip cookie dough recipe.

Chocolate Chip Cookie Dough – Keto, Low glycemic, tastes like the real thing!

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INGREDIENTS

2 tbsps butter, softened

1 1/3 tbsp Keto friendly sugar (such as Monk Fruit or Swerve)

1/8 tsp. pure vanilla extract

1/8 tsp. kosher salt

1/2 c. almond flour

2 tbsps Keto friendly dark chocolate chips (such as Lily’s)

DIRECTIONS

In a large bowl using a hand mixer, beat butter until light and fluffy. Add sugar, vanilla and salt and beat until combined. 

Slowly beat in almond flour until no dry spots remain, then fold in chocolate chips. Using a small cookie scoop or your hands scoop dough into small balls about 1 inch in diameter. Makes about 3 balls of cookie dough.

Store in the refrigerator if planning to eat within the week, or in the freezer for up to 1 month.

Notes

I keep these recipes small so that you don’t have a whole batch of these sitting around the house tempting you. You can fulfill your dessert or chocolate need and then move about you day. Saves you from binging and feeling bad afterwards. So rich, you will feel done after one. Low glycemic means no cravings and no sugar spikes. Yay!

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Greek Turkey Patties Recipe

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Ingredients

  • 1 lb ground turkey
  • 1 tbsp oregano
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dill
  • 1/4 tsp Margorem
  • 2 tbsp feta cheese broken up
  • 1/ 4 cup chopped spinach, women from frozen so easily mixed

Directions

  • Put all the ingredients in a large bowl and break up the ground turkey with a large wooden spoon. Make sure it is all mixed evenly and form into four patties. Heat a large skillet with two tablespoons of olive oil or coconut oil. Place each Patty in the skillet and cook covered for about 5 to 7 minutes on medium heat. Turn and cook for another 5 minutes covered. Cook until the inside of the thickest Patty is cooked all the way inside through. Serve with your favorite salad or in your bun of choice.

Cinnamon Pumpkin Pancakes Recipe

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Photo Source: Andrea Knight, mediumandreaknight.com

Ingredients

  • 1/4 cup creamer
  • 1/2 cup pumpkin puree
  • 1/2 cup water
  • 1 tbsp vegetable oil or EVOO
  • 1 tbsp vinegar
  • 1 cup flour
  • 1 tbsp greek yogurt, non fat
  • 1 1/2 tbsp brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • 1/4 tsp vanilla extract

Makes 6 pancakes about 3 inches in diameter.

Combine all ingredients in a small bowl. Grease a sautee pan with EVOO spray (or butter) and heat pan to medium. Pour mixture into pan, 3 inches in diameter. Cook until browned on underside then flip. Cook again until brown again. This mixture doesn’t create the characteristic bubbles when ready to flip so look at the bottom of the pancake every couple minutes. Every stove top varies in temperatures. Enjoy with the topping, or no topping, of your choice.

Pumpkin Spice Greek Yogurt Recipe

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Photo source: Andrea Knight

Ingredients

  • 1/2 cup Greek yogurt
  • 1/2 cup pumpkin puree
  • 1/8 tsp salt
  • 1/4 tsp cinnamon
  • 1/8 tsp vanilla extract
  • dash allspice
  • dash nutmeg
  • dash ground cloves
  • 2 tsp monk fruit sweetener or 1 packet of splenda

Optional add ins and toppings

  • Cranberries
  • Pumpkin seeds
  • Sunflower seeds
  • Blueberries
  • Raspberries
  • Strawberries
  • Flax seeds
  • Chia seeds
  • Psyllium husk

Mix all ingredients in a bowl and serve. I love some crunch or contrasting texture, so I highly recommend sunflower seeds and cranberries. Also a great way to get in your superfood ingredients such as chia or flax seeds. No heating required.

Ginger Pumpkin Muffins or Pumpkin Loaf Recipe

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Pumpkin Muffin, photo source Andrea Knight
Pumpkin Muffin, photo source Andrea Knight

Ingredients

  • 1/2 cup white sugar
  • 1 cup brown sugar
  • 2 eggs and 1 egg white
  • 1 tsp vanilla extract
  • 2 tsps cinnamon
  • 2 tsps nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp cloves
  • 1/2 cup apple juice
  • 2/3 cup vegetable oil
  • 1 tbsp greek yogurt
  • 1 and 1/3 tsp baking soda
  • 1 tsp salt
  • 1 cup whole wheat flour
  • 1 1/4 cup enriched white flour
  • 2/3 can pumpkin puree (15oz can)

1. Preheat oven 350 degrees F.

2. In a large bowl, beat together pumpkin puree, eggs, oil, apple juice, yogurt, vanilla and sugar until well blended. In a separate bowl, mix together the flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Add the flour and spice mixture and beat into the pumpkin mixture until smooth.

3. Grease your pans, either 2 loaf pans or 4 muffin pans of 6 muffins each (I did one loaf and two muffin pans) with cooking oil (vegetable, olive or coconut) and flour. I usually put both flour and oil into the pans and use a napkin to cover the inside areas so the breads come out perfectly. Pour the mix into the greased pans, halfway up in muffin tins and halfway in the loaf pan.

4. Cook muffins for 20-25 minutes and the loaf for 50 minutes, or until a knife in the middle comes out clean. Cool for 10 minutes before cutting or serving.

Chocolate Peanut Butter Cupcakes Recipe

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Photo Source: Andrea Knight, mediumandreaknight.com

Ingredients

  • 1 1/3 cups flour, I used half whole wheat half all purpose
  • 1/2 cup peanut butter
  • 3/4 cup cocoa powder, unsweetened
  • 1 1/2 cups sugar
  • 3/4 tsp vanilla extract
  • 2 large eggs
  • 1 cup milk
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3 Tbsp butter, softened
  • 1/8 tsp salt

First time making these, they just popped up in my head to make one night. Love sweet and salty together and love peanut butter and chocolate together. So I looked up multiple recipes and combined them. Here it is! You can taste the peanut butter, so good.

Heat oven to 350 degrees Fahrenheit. In a bowl with a mixer cream the sugar and softened butter. Add the eggs, vanilla and then milk. Combine until smooth.

In a separate bowl combine all the dry ingredients except the peanut butter, sifting in the flour. Mix in the wet ingredients with the dry until combined. Melt the peanut butter in the microwave for 20-40 minutes. Pour into mix and stir until all combined. Place in cupcake wrappers placed in cupcake pans (fill halfway in each cup) and bake for 14-17 minutes or until a knife inserted in the middle comes out mostly clean. Top with any icing you prefer.

Note: I didn’t add icing, these are sweet enough, but there are many icing recipes you could use to pair with these including peanut butter, chocolate, coffee and vanilla.

Andrea K’s Meatloaf Recipe

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Photo credit: Andrea Knight, mediumandreaknight.com
  • 1 lb ground sirloin
  • 1/2 pound ground chuck (80/20)
  • 1 Egg
  • 1/2 cup onion
  • 1 tsp sage
  • 1 poblano pepper minced (optional)
  • 1 tbsp olive oil
  • 1/2 cup breadcrumbs
  • 2 tbsps parsley
  • 1 tsp salt (or to taste)
  • 1 tsp black pepper (or to taste)
  • 1/3 cup ketchup
  • 2 tbsp brown sugar
  • 2 tsp yellow mustard

Preheat oven to 350 degrees Fahrenheit. In a big bowl combine all ingredients other than ketchup, mustard, olive oil and brown sugar. After ingredients are combined grease a loaf pan with 1 tbsp olive oil or butter. Place combined loaf ingredients into the greased pan. In a separate small bowl combine ketchup, mustard and brown sugar. Cover the top of the meatloaf with the ketchup mixture.

Bake for 1 hr and a half. Remove from oven and let it settle for 15 minutes. Slice and serve with your favorite sides.

Cinnamon Muffins Recipe

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Photo Source: Andrea Knight, mediumandreaknight.com

Decided to make these on a whim, added some ingredients and voila! Cinnamon muffins. I used a split of whole wheat and white flour so that I had “healthy” with “tasty” in one, but you can go all white flour or all wheat if you’d like. I added vanilla and cinnamon as well. If going whole what maybe experiment adding yogurt to help make it more moist.

Ingredients

  • 1 cup enriched white flour
  • 1 cup whole wheat flour
  • 1 tsp vanilla extract
  • 1 tbsp cinnamon
  • 1 egg
  • 2 tbsp baking powder
  • 1 cup almond milk, warmed for a minute in the microwave
  • 1/2 tsp salt
  • 1/4 cup cooking oil

Pre-heat oven to 400 degrees. Place all ingredients in a bowl. Stir until mixed. Place in paper muffin cups in muffin pans about halfway in the paper wrapper. Cook for 15 minutes or until the knife or toothpick comes out clean in the middle of a muffin. Makes about 12 muffins.

Andrea K’s Super Healthy Hunger Busting Smoothie Recipe, High Fiber

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Well, here it is! The green juice that tastes good that accomplishes many things at once. When I have twice a day I feel more full and want to eat less. Great for balanced diets and those looking to eat clean.

  • Has both soluble and insoluble fiber
  • Feel full!
  • Healthier GI tract without feeling sick like some cleanses
  • Good dose of superfoods!
  • Enzymes contained in the superfoods to help breakdown the fats and carbs for more efficient energy
  • Chia seeds have high potassium
  • Fruits and veggies in one smoothie
  • Helps to feel healthy, less brain fog
  • Feel good about getting your nutrients in easily
  • Faster and easier to make than a fancy complex salad that has all of these benefits

Recipe

  • 1.5 cups baby spinach and kale leaves
  • 1 tbsp psyllium husk
  • 1 scoop “Green Superfood”, by Amazing Grass*
  • 1 tbsp chia seeds
  • 1/2 cup orange juice, 100% juice
  • 1/2 cup apple juice, 100% juice
  • 1/2 cup water

*I was not paid or persuaded to promote any product, this is really what I use and my experiences with this recipe only

Teriyaki Chicken and Peanut Recipe

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Photo Source: Andrea Knight, mediumandreaknight.com
  • 1/2 cup soy sauce
  • 1/2 cup sugar
  • 1/4 cup Apple cider vinegar
  • 1 tsp minced garlic
  • 1/2 tsp Ginger
  • 1/4 tsp Black pepper
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 3 mushrooms
  • 1/3 cup zucchini slices
  • 1/2 chicken breast
  • 1/4 cup peanuts, unsalted
  • 2 tbsp olive oil or sesame oil

In a saucepan, combine the cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger and pepper. Cook over low heat. Let it simmer and stir frequently until sauce thickens and bubbles. Set to the side.

Slice your chicken breasts about 1/4 inch thick and sautee in a quart saucepan in sesame oil or olive oil. Cook your chicken until browned on both sides over medium to medium high heat.

While chicken is cooking slice your zucchini in 1/8 inch thick slices then quarter. Slice your mushrooms 🍄 about 1/4 inch thick.

Add 3 tbsps teriyaki sauce to the chicken saucepan and stir. Let the sauce simmer and be absorbed by the chicken and create a nice carmalization over the chicken. Add your mushrooms, zucchini and peanuts. Stir until zucchini and mushrooms are warmed up but not browned maybe for 2 minutes.

Serve by itself or with rice. Enjoy!

“Greek” Pork Loin Recipe

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Photo Source: Andrea Knight mediumandreaknight.com

Pork is often referred to as the “other white meat”. Pork can serve as a good source of protein and is often a cheaper alternative to chicken breasts. This is a recipe I invented just based off of an idea. I thought I would pass it along to those interested in gluten free, keto friendly recipes.

  • 1 pork loin
  • 1/4 tsp Garlic
  • Pinch Onion powder
  • Dash Oregano
  • Dash Dill
  • Dash Nutmeg
  • Sprinkle Parsley
  • Squirt of Lemon
  • Dash of Salt and pepper

Cook on medium heat. Season your fry pan with olive oil and spices (not lemon). Place your pork loin in the pan on top of the spices and fry for about 8 minutes or until browned on the underside. Flip and cook for another 5 minutes until browned on the second side. I usually adjust the seasons before placing the pork loin back down when flipping so both sides are nicely seasoned. Sprinkle on some lemon, maybe 3-4 drops. Serve with your favorite side dishes.

Peanut Curry Sauce Recipe

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Photo Credit: Andrea Knight, “Peanut Chicken Curry”, mediumandreaknight.com

Ability Level: Easy

I harvested some fresh poblano peppers this afternoon, and felt in the mood for Thai food. When reviewing local Thai restaurants, I had the idea of looking up how to make a Thai peanut sauce myself. Ran into a recipe similar to this and simplified it for individual servings. Can be easily made now as a separate sauce that can be drizzled over a vegan or vegetarian dish if you’d prefer. Would also be awesome on grilled beef!

  • 1/2 tablespoon sea salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 2 1/4 inch slices of red onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tablespoon ginger
  • 1 cup vegetable broth
  • 1/3 cup peanut butter
  • 3 tablespoons of ketchup
  • 1 tablespoon lime juice
  • 1 green poblano pepper, 2 inches long with seeds removed, minced
  • 1 cup hot cooked rice
  • 1 zucchini, sliced and quartered
  • 1/4 cup roasted peanuts, plus more for garnish
  • 1 tablespoons parlsey for garnish
  • 1 chicken breast, cooked and sliced separately

Cook chicken and slice. Cook rice according to instructions on bag or box, set aside. Slice zucchini and set aside.

Add all ingredients to a microwavable dish except for the zucchini, chicken, peanuts, parsley and rice. Stir until everything is mixed except the peanut butter. Cook sauce for 1 minute in the microwave. Stir. Cook in the microwave again for 1 minute.

Place rice in bowl, stack zucchini and chicken with peanuts on top as preferred. Pour warm sauce on top, and then garnish with parsley. Serve and enjoy!

Parmesan Zucchini Quiche Recipe, crustless and gluten free

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Photo credit: Andrea Knight, http://www.mediumandreaknight.com
Photo credit: Andrea Knight, http://www.mediumandreaknight.com, Quiche, pre-cheddar

Ingredients

  • 1 teaspoon salt
  • ½ cup sliced and quartered zucchini
  • 2 tablespoons butter
  • 2 tbsps olive oil
  • 1 tbsp onion powder
  • 1/4 cup chopped ham
  • 1/2 cup chopped tomatoes
  • 1 cup sliced fresh mushrooms
  • 1 clove garlic, minced
  • ¼ teaspoon curry powder
  • ¼ teaspoon ground black pepper
  • 1/2 tsp ground cinnamon
  • 1/8 tsp nutmeg
  • 5 eggs
  • ¼ cup milk
  • ¼ cup Parmesan cheese shavings
  • ¼ cup shredded Cheddar cheese

Preheat oven to 350 degrees F. In a pan, melt butter and saute garlic and onion until onion is translucent. Remove garlic and onion, replace in pan ham and sliced mushrooms. Cook until browned on both sides and removed. Crack all 5 eggs in a bowl and combine the rest of the ingredients except cheddar cheese. Stir until all ingredients are mixed and eggs are scrambled. Top with cheddar cheese. Grease an 8 inch pie pan with olive oil or butter and put mixture into pie pan. Place in oven for 45 minutes or until cooked in the middle (toothpick inserted in middle comes out clean).

Blueberry Banana Muffins Recipe

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  • 2 ripe bananas
  • 2 cups whole wheat flour (pictured), or 1 cup whole wheat and 1 cup all purpose
  • 1/2 cups butter softened and cubed
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1 cup blueberries
  • 1 tsp vanilla extract
  • 1/3 cup brown sugar
  • 2 Eggs
  • 1 tsp cinnamon

I’ve never made banana bread or muffins before, and seeing my bananas becoming increasingly ripe and having blueberries in the fridge, I thought to make this recipe. The result was combining two different recipes I found online into a new recipe, one that both uses whole wheat flour and one that includes butter for flavor and moisture. Viola! Enjoy.

Preheat oven to 350 degree F. Beat with an electric mixer the softened and cubed butter with the brown sugar until creamy. Add the eggs, vanilla extract and mix. Mash the 2 ripe bananas and add to the wet mixture, beat until combined. In a separate bowl add all dry ingredients except for the blueberries. Slowly add to the wet mixture and use the mixer to combine slowly into a batter.

Pour a tbsp into your either greased muffin pan or muffin wrappers. Place a couple washed blueberries into the cup and then put another 2 tbsp of batter on top. Place blueberries on top of batter. Repeat for each muffin until all batter is gone. Usually makes 11 to 12 muffins.

Bake in the preheated oven for 18-25 minutes or until a toothpick can be inserted in the middle and comes out clean.

Whole Wheat Flatbread Recipe

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A very simple recipe, the healthiest of the flat breads as it is only made of whole wheat flour, salt and water. A couple keys to making this work is to roll it out thin enough and to cook it on a hot enough skillet, otherwise you will have a gummy flatbread that lacks the characteristic brown spots.

  • 1/2 cup whole wheat flour
  • 3 tbsps hot water
  • Sprinkle of salt, maybe 1/8 tsp
  • 1 tbsp olive oil for cooking

In a bowl, combine wheat flour, salt and 3 tbsp of hot water. Mix together and form into a ball. Work together for about a minute in your hands. Put on a floured surface and roll into a flat piece, as flat as you can make it, maybe 2-3 mm thick.

Heat a skillet with a tbsp of olive oil. On a gas stove I heat it to medium. Cook the bread for about a minute on each side. You should get the characteristic brown spots or bubbles on each side. Serve.