What doesn't kill you makes you stronger...

The recipe today is bright and fresh, although I did encounter a problem during preparation...the gas grill ran out of gas. In turn, I baked my mango chicken skewers in the oven, followed by browning  them under the broiler. This was not the original plan, but if you are without a grill I am pleased to inform you there is an alternative option. The mango tree seems to be maintaining it's high volume of production, so I am continuing to attempt to create new dishes. This is a simple chicken skewer with mangoes, red onion, and cherry tomatoes drizzled with honey for a glistening glaze accompanied with a ginger mango sauce. I placed the chicken on a bed of rice pilaf seasoned with fresh cilantro and scallions. A perfect summer meal!

2 boneless skinless chicken breasts, cut in 1inch cubes

1 large mango, cut in 1 inch cubes

16 cherry or plum tomatoes

1 small red onion, cut into 8 wedges lengthwise,

Honey for glazing

wooden skewers, soaked in water for 1 hour

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with non-stick spray.

Arrange ingredients in any order you like.

Place all skewers on foil lined sheet, leaving at least ½-inch between. Drizzle with honey and spread to cover with a pastry brush. Turn over and brush with honey on second side.

Roast in 400*F oven for about 12 minutes, then turn skewers over and roast for a second 10 minutes. If chicken is not cooked through, roast for an additional 5 minutes. For additional char, run under the broiler for a minute on each side. Serve with lime wedges.

Mango dipping sauce:

1 mango, peeled, pitted and diced, about 1 cup

¼ cup frozen orange juice concentrate

2 tablespoons unseasoned rice vinegar

2 teaspoons grated fresh ginger

In a food processor, combine mango, orange juice concentrate, vinegar and grated ginger. Puree until smooth. Chill. Serve with skewers.

Until tomorrow...Peace.

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Now you're just somebody that I used to know...

Memorial Day, the perfect opportunity for barbecue. Mine was enjoyed with a few friends, and there were many laughs. Today I chose pulled pork sliders paired with a side of slaw. I utilized the same barbecue sauce and rub recipe that I was raving about awhile ago (with the whole chicken). I rubbed a large pork butt, marinated it, and then placed it in the crock pot. The slaw was simple maintaining a vinegar base (and a few jalapenos for an added flavor boost). A fairly effortless meal for a holiday, or any summer gathering. The results, simple yet delicious.

4 lb Pork butt roast

1 onion diced

1/2 C chicken stock

Dry Rub:

1 T cumin
1/4 C brown sugar
1 T hot paprika
2 T chili powder
1 T cayenne pepper
2 T season salt
1 T fresh black pepper

BBQ Sauce:

1 1/2 C ketchup
1 C cider vinegar
1/4 C Worcestershire sauce
1/4 C soy sauce
1 C brown sugar
2 T dry mustard
3 T chili powder
1 T cayenne pepper
1 T hot paprika
1 T grated fresh ginger
3 cloves garlic minced
2 T vegetable oil
half a lemon sliced

Combine rub, and massage into pork. Refrigerate for at least 5 hours.

In the meantime prepare the BBQ sauce. Combine all sauce ingredients in a saucepan and bring to a boil, then reduce to simmer. Allow to cook for 30-45 min. Reserve for later.

Place pork in the slow cooker, add half the sauce, diced onion, and chicken stock. Cook on low for 8 hours. Allow to cool, and then shred meat with a fork. Add additional sauce (and Tabasco) as desired.

For the Slaw:

1 T Dijon mustard

3 T red wine vinegar

1 t kosher salt

1/2 cup extra virgin olive oil

1 small red onion, very thinly sliced
1/2 C shredded carrots

1 cup red wine vinegar

4 jalapenos, seeded, cut in half and sliced crosswise (you may use less if you don't want to much heat)

green cabbage (about 2 1/2 C), core and outer leaves removed, and very thinly sliced

Kosher salt

For the coleslaw, macerate onions in red wine vinegar, and let sit at least 20 minutes. Remove onions and discard vinegar. Toss onions with jalapeno, carrots, cabbage and salt. Toss with vinaigrette until evenly coated.

Until tomorrow...Peace.

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Where troubles melt like lemon drops...

I must say I was impressed with this dish. I have previously made my love for falafel and eggplant known, but have never combined the delights. I recently read an article about stuffing eggplant with abundant possibilities, and after some thought I decided to give falafel a try (not knowing the outcome). WOW! This will definitely be prepared in my kitchen again. The flavors were overflowing, and the fresh relish topping was a bright surprise. This makes a wonderful vegetarian and even vegan option.

For the tahini sauce:

3 T warm water

2 T tahini

4 t freshly squeezed lemon juice

1 t honey

1/2 t ground cumin

1 clove garlic, minced

For the eggplant:

2 eggplants (mine were smaller and made enough for about 3 servings)

3/4 t kosher salt, divided

1 small onion, chopped

1/4 C fresh breadcrumbs

1/4 C chopped flat-leaf parsley

1 T tahini

2 t olive oil

1 1/2 t ground cumin

1/2 t ground coriander

1/4 t freshly ground black pepper

1/4 t cayenne pepper

2 large eggs

2 cloves garlic, minced

1 3/4 C chickpeas

For the relish:

1 C chopped tomato

1/2 C chopped seeded cucumber

1/2 red onion, vertically sliced thinly

1/2 C coarsely chopped flat-leaf parsley

1 T balsamic vinegar

1 T olive oil

Instructions

To prepare the sauce, whisk together the warm water, tahini, lemon juice, honey, cumin and garlic in a small bowl. Season with salt to taste. Set aside.

Preheat the oven to 475.

Slice the eggplants in half lengthwise. Score the cut sides with a crosshatch pattern. Place facedown on a parchment-lined baking sheet. Bake for 7 minutes or until slightly tender and brown.

Remove from the oven and carefully scoop out the pulp, leaving a 3/4-inch edge. Reserve the pulp for another use (I will be placing mine in marinara). Season with salt.

Combine 1/2 tsp salt, onion, breadcrumbs, parsley, tahini, olive oil, cumin, coriander, black pepper, cayenne, eggs, garlic, and chickpeas in the bowl of a food processor. Process until smooth. Season to taste.

Spoon the chickpea mixture evenly into the 4 eggplant shells. Bake for 25 minutes or until the eggplant halves are tender and the chickpea mixture is lightly brown.

Combine the tomato, cucumber, red onion, parsley, balsamic, and olive oil in a bowl. Stir to combine.

Drizzle with tahini sauce and top with relish.

Until tomorrow...Peace.

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Casey Jones you better watch your speed...

Today is a healthy and flavorful quinoa recipe. This is a southwest take on the grain that may be eaten alone or in a tortilla. The amounts in this recipe are not exact because a dish like this is meant to be made with handfuls of chopped vegetables, drizzles of this, and pinches of that, all of which will be different from person to person. Adjust everything accordingly. You can prepare all of the components ahead of time and toss together right before serving. If you think this is too much, only toss together what you will eat in one meal. Store the leftover components separately in the refrigerator, then toss together when you’re going to eat it. This would make a wonderful addition to any Memorial Day picnic.

Ingredients

2 C cooked quinoa

1½ C black beans, cooked (or from a can, rinsed)

1 avocado, peeled and diced

½ each red and green bell peppers, diced

1 C cooked corn

1 whole fresh jalapeno, seeded and minced

¼  red onion, finely chopped

cherry tomatoes, very generous handful, washed and sliced in half

2 T olive oil

1 T fresh squeezed lime juice

1 small clove garlic, minced

1 T finely chopped cilantro

pinch ground cumin

salt and pepper to taste

corn tortillas warmed, if you’re going to make tacos

Directions

Toss quinoa, black beans, avocado, red and green bell peppers, corn, jalapeno, red onion, and tomatoes in a bowl to combine.

In a separate small bowl, whisk together olive oil, lime juice, garlic, cilantro, and cumin.

Drizzle the olive oil and lime juice mixture over the quinoa, then gently stir everything to combine.

Taste and season with salt and pepper. Add more lime juice or cumin if needed.

If making tacos, fill tortillas with quinoa. You probably don’t need additional taco toppings because they’re all part of the quinoa. Except maybe sour cream or some shredded lettuce.

Until tomorrow...Peace.

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I've been through the desert on a horse with no name...

My apologizes for the lack of attention I have given my blog this past week. I had to make a trip to West Virginia, and it cut into my writing time. Now that I am home in Florida, fish was the first thing on the menu. I found beautiful red snapper fillets at the local market, but feel free to substitute any firm white fish of your choice. I then marinated them in a combination of mustard, tarragon, and lemon before enveloping them in puff pastry. Under the puff pastry lay basil leaves and toasted almonds for an additional surprise for your taste buds. These come together quickly, and I think they would make a wonderful brunch or luncheon option. A large mixed green salad tossed with a light Dijon vinaigrette was the only needed accompaniment.



1 package of frozen puff pastry

6 fillets of firm white fish such as red snapper, cod, halibut

1/4 C toasted almond slices

2 egg yolks plus 1 TBSP milk, slightly beaten

1 T olive oil (I used lemon infused)

basil leaves

lemon slices

Marinade:

5 T Dijon mustard (I added 1 T lemon juice and 2 T chopped fresh tarragon)

3 T lemon juice

3 T olive oil

1 t jalapeno juice

1 t brown sugar

2 T white grape juice

1/4 t horseradish

1/4 t salt

1 t freshly cracked black pepper

1 t paprika

1/2 tsp garlic powder

Directions:

Combine all marinade ingredients in a large glass bowl or large Ziploc bag. Place the fish in the marinade, toss to coat each fish evenly and cover. Allow to marinate in the refrigerator for at least 3 hours or longer.

30 minutes prior to baking allow the puff pastry sheets to come to room temperature. As you set the pastry out go ahead and break each sheet into 3 pieces for a total of 6 puff pastry strips. You will notice when you remove the pastry from the box that it is already folded into 3 parts so this should be fairly easy to break apart. Once thawed and ready to bake remove the fish from the refrigerator.

Pat off excess marinade from each fillet (this is important as if you leave too much marinade on the fish the puff pastry will be soggy) and place in the center of each puff pastry strip. Lay two basil leaves on top of the fish, sprinkle a few almonds and enclose the puff pastry around it. Sealing it with your fingers at the seam by pinching it together. Mix together the egg wash and oil and brush the tops of the puff pastry. Bake at 425 for 15 minutes-20 minutes until the puff pastry is nice and golden brown. Optional: With 5 minutes remaining in the baking time place a nice juicy slice of lemon on top of each puff pastry.

Until tomorrow...Peace.

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Well you can tell by the way I use my walk I'm a woman's man...

A little Mexican for you today. I could eat Mexican daily, the spice and flavors are right up my alley.  These are baked burritos with chicken and beans, but the showstopper is the roasted poblano sauce that tops the burritos. I actually believe this sauce would enhance tacos, enchiladas, or quesadillas. It serves as a refreshing change to the average cheese sauce. I also added some fresh pico de gallo on top for coolness. These burritos freeze beautifully, allowing you to have a delicious meal on hand for a busy night. Adult pleasing, and kid approved an excellent weekend dinner.

For the burritos:

1 T canola oil

1 large onion, diced

1 lb thinly sliced chicken (or diced) chicken

3 cloves garlic, minced

T tomato paste

1 can black beans, drained and rinsed

1 serrano (if you want to boost the heat)

1/4 C water

1/2 t cumin

1/2 t oregano

1 1/2 t chili powder

1/8 t cayenne

1 t brown sugar

Kosher salt

1 cup shredded Monterrey Jack or cheddar cheese

4-10 whole tortillas, depending on size (4 for burrito-sized, more for soft taco sized)

Cooking spray

For the sour cream-poblano sauce:

2 poblano peppers

2 T butter

2 T flour

2/3 C chicken broth at room temperature

1/2 C sour cream (light is fine) or non-fat Greek yogurt

Kosher salt and freshly ground black pepper

Preheat the oven to 400ºF and spray a rimmed baking sheet with cooking spray.

To make the burritos: Heat a large skillet over medium heat, and then add the oil. Once hot, add the onions (and serrano if using) and cook for 3-5 minutes until they begin to soften. Place the chicken in the pan and cook, stirring occasionally, until well browned. Stir in the garlic and tomato paste and cook for 30-60 seconds before adding in the beans. Add the water, cumin, oregano, chili powder, cayenne, brown sugar and salt to taste (about 1 teaspoon). Reduce heat and simmer until most of the liquid has been absorbed.

Place 2 tablespoons of the cheese at the end of each tortilla (depending on size) and then spoon some of the chicken and bean mixture over the top. Roll tortilla. Place seam-side down on a baking sheet and lightly spray the tops of the burritos with cooking spray. Bake for about 20 minutes, until tortillas are golden brown and crispy.

Meanwhile, make the sauce. Place the poblanos directly over a gas burner, or on a sheetpan under the broiler. Using tongs, turn occasionally until skin is blackened on all sides. Place in a bowl and top with plastic wrap or a clean towel, until cool enough to handle.  Peel the peppers, remove the stems and seeds, and dice them.

Heat a small sauce pan over medium heat and melt the butter; stir in the flour and cook for an additional minute, stirring constantly. Slowly whisk in the chicken broth and then the diced poblano; continue to simmer, whisking frequently, until thickened. Stir in the sour cream/yogurt and warm through. Season to taste with salt and pepper. Serve the sauce over the baked burritos.

Until tomorrow...Peace.

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One toke over the line sweet Jesus...

Today I am presenting you with a delicious biscuit sandwich that would be ideal for brunch or lunch. The surprise in this post is the grilled pineapple. Ham and pineapple are a classic combination, but by charring the pineapple I achieved an added depth of flavor. These served as a wonderful weekend brunch item that were hearty, while not being overly filling. Spicy honey mustard was the condiment that I chose to accompany the ham and pineapple (you definitely could use plain honey mustard if you did not want the spice). I served these delights with a simple fruit salad, light and satisfying. I think anyone would be surprised and pleased with this twist on the ham biscuit.

Biscuit Ingredients

2 C flour

1 T baking powder

1/4 t baking soda

1 t coarse salt

6 T cold butter, cut into chunks

1 C cold buttermilk

Slider Ingredients

10 buttermilk biscuits

10 slices pineapple, roughly the width of your biscuits

1 pound thinly sliced deli ham

leafy lettuce

Spicy Honey Mustard

Biscuit Directions

Preheat oven to 450.

Sift together flour, baking powder, baking soda and salt and put into a food processor.

Pulse about 5 times until the mixture looks like coarse sand. Transfer to a mixing bowl.

Add the buttermilk and stir until just combined. The dough will be pretty wet-looking.

Transfer dough to a floured surface and gently shape it into a rectangle about 1 to 1/2 inch thick. Fold it over about 5 times or so, ending up with a piece of dough that is about 1 inch thick.

Use a 2 inch round biscuit cutter (or a glass that is about 2 inches wide) to cut out 10 rounds. Place the rounds on a cookie sheet with the sides touching.

Bake them for about 15 minutes, or until they have risen and are golden brown on top. Cool on a rack.

Slider Directions

Heat grill or frying pan to high. Quickly sear pineapple on one side until it is slightly charred, about 1-2 minutes (don't leave it on too much longer as you don't want it to dry out).

Slice biscuits horizontally in half with a serrated knife.

Spread the bottom of each biscuit with about one tablespoon of Spicy Honey Mustard. Lay one piece of pineapple over the mustard. Layer on a few slices of ham, folding it gently as you go so that it fits the biscuit. Top with a piece of lettuce and the top half of the biscuit.

Until tomorrow...Peace.

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You can't hurry love, no you just have to wait...

It has been awhile since I have written a dessert post, and this time it is not a tart. It is a cake, baked in a cast iron skillet that is similar to strawberry shortcake, but slightly moister. This was the delight we enjoyed after the picnic (yesterday's post). I adore fresh strawberries and any dish that has fresh whipped cream. I left the cream unsweetened due to the sweetness in the cake and sweet berries. As you can see in the picture we ate in directly out of the skillet. I wanted to keep this dessert rustic, and just piled on the strawberries, but you certainly may arrange them if you desire. I believe this would be an excellent addition to a luncheon or even a brunch.   

Crust Ingredients:

1 C cake flour

3 T granulated sugar

1/3 C  butter, softened

Filling Ingredients:

1 1/4 C granulated sugar

3/4 C (1 1/2 sticks) butter, softened

1 egg

1 C all-purpose flour

2/3 C evaporated milk

1/4 C light agave

1 t vanilla

icing sugar

Toppings Ingredients:

1 pound strawberries, quartered

2 cups heavy whipping cream

Directions:

NOTE: If you don’t have a skillet, I believe you can bake this in a greased 9-inch square baking dish

Make the crust: Preheat oven to 350 degrees. Whisk together cake flour and sugar in a medium bowl. Cut in the butter with a pastry cutter or a fork until the mixture resembles fine crumbs and starts to cling together. Press the mixture into the bottom (I stuck mine in the fridge for a bit to make the butter less sticky) and up the sides of a 10-inch cast iron skillet.

Make the filling: Cream together the butter and sugar until fluffy and pale yellow (about 2-3 minutes). Mix in the egg until just combined. Alternate adding the flour and evaporated milk, mixing after each addition. Mix in the agave and vanilla. Pour the filling into the crust and sprinkle the top with icing sugar.

Bake and assemble the cake: Bake for 25 to 35 minutes or until cake is nearly set (mine was probably ready around 30). Some jiggle is fine — do not overcook! It’ll finish setting up as it cools. Let it cool in pan for 2 hours. In the meantime, beat heavy cream to stiff peaks. Pile heaps of fresh strawberries into the center of your cooled, set gooey butter cake, top with a mountain of freshly whipped cream, and serve.

Until tomorrow...Peace.

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Asking people what's the matter with you boy?...

I know I have not made a post recently, I was away for the weekend with a friend. We went to Crystal River, FL. It was beautiful, peaceful and calm. We went for long bike rides, and did quite a bit of kayaking. We were fortunate enough to kayak beside a beautiful manatee. These activities presented the perfect opportunity for a picnic. Since I have been negligent towards my posts, today I am delivering three recipes. The trio for a splendid picnic. Chai and pistachio muffins, a layered salad with basil vinaigrette (in a mason jar), and a mango lime spritzer. After a long kayak outing this was a delicious (and needed) treat. The layered salad is hearty and healthy with a bright dressing. I encourage you to layer anything in the jar that you desire, this would be a creative idea for kids. The muffins are flavored with chai tea and pistachios, just the right amount of sweetness to pair with the salad. These delights were washed down with a fresh sparkling drink made from natural ingredients. I also made this in a large mason jar, and it was ideal for traveling. This has inspired me to think about more picnics and summer recipes. These are just the start of my weekend creations, so be sure to stay in touch.





Chai Pistachio Muffins

1 3/4 C flour

1/2 C packed brown sugar

1 t baking powder

1 t baking soda

1/4 t salt

2 chai tea bags

1 C low-fat buttermilk

1/4 C butter, melted

1 1/2 t vanilla extract

1 large egg, lightly beaten

1/3 C pistachios, chopped

1/2 C powdered sugar

1 tablespoon water

Preheat oven to 375°.

Combine flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Stir with whisk until combined. Cut open tea bags; add tea to flour mixture, stirring well. Combine buttermilk, butter, 1 teaspoon vanilla, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

Place 12 muffin-cup liners in muffin cups; coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle nuts evenly over batter. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.

Combine remaining 1/2 teaspoon vanilla, powdered sugar, and 1 tablespoon water, stirring until smooth. Drizzle glaze over muffins.

1 can chickpeas thoroughly rinsed

1/2 C grated carrots

1 C cherry tomatoes, left intact they will preserve longer than sliced

1 C shelled edamame beans

1/2 C toasted pine nuts, or other nuts as desired

1 C alfalfa sprouts

For the Basil Vinaigrette

5 T olive oil

2 1/2 T red wine vinegar

4-6 fresh basil leaves, chopped

1 heaping t Dijon mustard

Sea salt & coarse black pepper to taste

Combine all ingredients for the dressing and whisk together. Place 1/2 the dressing in the bottom of a mason jar, layer ingredients in the jar. Shake before eating to distribute dressing.   

1 mango, cubed
Zest from 1 lime
Juice from 2 limes
1 lemon, thinly sliced
5 mint leaves, ripped into small pieces
4 C sparkling water
ice

Make a “natural” simple syrup in a blender, by combining the mango cubes, lime zest, and lime juice.

In a large jar or beverage container, mash the mint with the mango/lime syrup, thin pieces of lemon, and sparkling water. You can use the back of a wooden spoon.

Pour over ice cubes and serve.

If the mangoes do not look good you could substitute strawberries or peaches.

Until tomorrow...Peace.

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There are many things I would like to say to you, but I don't know how...

Living in Florida I am blessed to have beautiful and fresh seafood available. Little neck clams are on the menu today, but not in the normal fashion. I dry cooked them on the grill, then topped them with grilled zucchini and tomatoes tossed in a simple vinaigrette married with fresh mint. This dry cooking method allows the clams to stay tender while retaining flavor. The fresh mint added a brightness that was unexpected but delightful. These were simply excellent with a large piece of crusty garlic bread, but I would imagine they would be enticing over angel hair pasta as well. 

12-16 little neck clams

1 tomato, diced

1 zucchini

2 garlic cloves minced

1 T fresh mint chopped

3 T olive oil (for vinaigrette)

1 T white balsamic vinegar

Slice zucchini long wise into 1/8 in slices, grill until tender. Place clams on oiled grill, and allow them to open. Once opened remove from heat. Dice grilled zucchini, add to tomatoes, garlic, mint, olive oil and vinegar. Place mixture inside of cooked clams.

Until tomorrow...Peace.

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I didn't mean to take up all your sweet time...

A vegetarian pasta that is decadent and delicious is today's star. This is a cheesy baked pasta with the main players being roasted red peppers and eggplant. This will positively go down as one of my adored pastas. To prepare this dish you cook the pasta in a skillet with sauce and water as opposed to a pot of boiling water, then complete it in the oven. Fresh basil to finish adds a note of sweetness. This pasta comes together quickly which would allow it to be an excellent dish to entertain with (especially if you have a vegetarian crowd), granting you additional time to spend with your guests. I served it with a salty Caesar salad, and french bread. 

Cheesy Baked Pasta with Roasted Red Pepper Sauce and Eggplant

3/4 C panko bread crumbs

1/4 C olive oil

kosher salt and freshly ground black pepper

1 C Parmesan cheese, grated

1 (14.5 oz) can fire-roasted diced tomatoes

3 C roasted red peppers, rinsed, patted dry, and coarsely chopped (24 oz jar)

1 1/2 lbs eggplant, chopped into 1-inch cubes

6 garlic cloves, minced

1 t minced fresh oregano, or 1/4 t dried

1/4 t crushed red pepper

4 C water

1/2-3/4 lb short pasta shapes

fresh mozzarella, sliced thin

2-3 T chopped fresh basil

Adjust the oven rack to the middle position and preheat to 375 degrees. Toss the panko with 1 tablespoon of the olive oil and season with salt and pepper. Spread on a rimmed baking sheet and bake, stirring often, until golden-brown, 5 to 10 minutes. Let cool slightly and then toss with 1/2 cup of the Parmesan.

Meanwhile, pulse the tomatoes and red peppers in the food processor until coarsely ground and no large pieces remain, about 10 pulses.

Line a large plate with a double layer of paper towels. Toss the eggplant in a medium bowl with 1 teaspoon of salt and then spread it out over the plate. Microwave uncovered, about 10 minutes, tossing halfway through. The eggplant should be dry and starting to shrivel. Let the eggplant cool slightly, then toss with 1 tablespoon of the oil in the bowl. Set aside.

Heat 1 Tablespoon of the oil in a 12-inch ovensafe skillet over medium-high heat. Add the eggplant and cook until well browned and tender, about 10 minutes, stirring occasionally. Return to the bowl.

Reduce the heat to medium-low and add the remaining tablespoon of oil. Saute the garlic, red pepper flakes, and oregano until fragrant but not browned, about 1 minute. Stir in the tomato mixture and 1 teaspoon of salt, and increase the heat to medium-high. Stir in 3 1/2 cups of water and the pasta. Cover and cook at a vigorous simmer, stirring often, until the pasta is tender, 15 to 18 minutes.

If the sauce seems too thick, stir in the remaining 1/2 cup water. Add the remaining 1 cup of Parmesan and eggplant, and season with salt and pepper. Stir to combine, then top with the slices of mozzarella. Sprinkle the panko mixture over the cheese and transfer the skillet to the oven. Bake until the topping is well-browned and cheese is melted, 5 to 10 minutes. Sprinkle the basil over the top and serve.

Until tomorrow...Peace.

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