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By Sarah, on November 5th, 2011
For many of us, this is the busiest, most hectic, and stressful time of year. Halloween is over, Thanksgiving, Hanukkah, and Christmas are on the horizon. We have gifts to purchase and wrap, parties to host and attend, travel plans, work deadlines, and church activities on top of our normal everyday activities and duties.
In order to make the season enjoyable and reduce the amount of stress that I feel as a mother of two young children, I always look for quick and easy dinner time meals that will taste good and satisfy my family, while keeping my workload to a minimum. One of the best solutions that I have found is to look for recipes that have only a few easy- to-find ingredients, that can be made hours (or days ahead of time.) One dish meals (not necessarily traditional casserole recipes) are easy and have been my saving grace in that they are less complicated to make and serve. Not only is preparation more simplified, but getting a one dish meal from the oven to the table is much easier, as well. A delicious meat and pasta dish served with a lovely green salad is all everyone needs on a busy weeknight.
This pasta pronto, one-dish wonder, that I found in the December 2011 edition of Cuisine at Home is sure to delight children and adults, alike. The pasta cooks right in the sauce, so the pasta takes on additional deep rich flavors while the sauce thickens from the starchiness of the pasta. In this type of dish, Cuisine at Home recommends using short-shaped pasta like penne, because they cook more evenly, and starting with a bold-flavored sauce. A richer more flavorful sauce can stand up to the additional liquid that needs to be added to cook the pasta.
One Dish Sausage & Penne Ragu
- 12 oz. bulk Italian sausage
- 1 Tbs. olive oil
- 1 cup diced yellow bell pepper
- 3/4 cup diced onion
- 2 Tbs. each minced garlic and tomato paste
- 2 tsp. each dried oregano and dried basil
- 1/2 tsp. red pepper flakes
- 1 cup dry red wine, divided
- 1- 28oz. can crushed tomatoes
- 1tsp. sugar
- 1 cup water
- 8 oz. dry penne pasta
- salt and black pepper to taste
- 1 lb. fresh mozzarella, sliced
- chopped fresh basil
Brown sausage in a large saute pan in oil over medium-high heat, 5 minutes. Add bell pepper and onion, cooking until vegetables soften, about 5 minutes. Stir in garlic, tomato paste, oregano, dried basil, and pepper flakes; saute until fragrant, 1 minute.
Deglaze pan with 1/4 cup wine, increase heat to high and cook until liquid nearly evaporates. Stir in tomatoes and sugar, simmer until thickened, 5-8 minutes. Stir in water and remaining 3/4 cup wine, then add pasta. Cover, reduce heat to low, and simmer, stirring occasionally, until pasta is tender and sauce thickens, about 15 minutes. Season with salt and pepper.
Preheat broiler with rack 6″ from the element.
Divide pasta among 6 individual oven safe dishes, like the Fiestaware 4 1/2″ diameter ramekins and arrange on a baking sheet. Top each dish with cheese; broil until cheese is bubby, 2-3 minutes. Garnish each serving with fresh basil and enjoy!
By Sarah, on November 3rd, 2011
Every year at this time, we start to think about planning our holiday menus. It’s hard to believe that Thanksgiving and Christmas are right around the corner. If you are hosting a holiday gathering at your house and want to make a dessert, or even if you are invited as a guest to a friend or relative’s holiday feast and want to treat your host or hostess to a homemade pumpkin or pecan pie, this is worth the read.
There is an art to making a tender and flaky crust that does not steal the thunder but that has enough salt in it to balance out and offset the sweetness and richness of the filling. Here are the ingredients and the procedures from Louisiana pastry chef, David Gaus, to follow to create an outstanding crust for any pie. His favorite filling is pecan, but anything from pumpkin to apples will be a treat in this perfect pastry shell.
According to David, the keys to an ideal pie crust lie first in the ingredients and acheiving the proper dough texture, and second in the rolling and blind baking procedures.
For the pie dough you’ll need the following:
- 7 1/2 oz. (1 & 2/3 cups) unbleached all-purpose flour; with extra for rolling
- 2 Tbs. granulated sugar
- 1 tsp. salt
- 6 oz. (3/4 cup) cold unsalted butter, cut into small cubes
- 5 to 7 Tbs. ice water
In order to make the dough the right consistency, put the flour, sugar, and salt into a food processor and pulse to combine. Add the butter and pulse again until the largest pieces of dough are about the size of kernels of corn (takes about 8-12 one-second pulses.) Add 5 Tbs. of the ice-water by drizzling over the flour mixture and pulse again (4-6 pulses.) By now you should have a moist crumbly looking dough that sticks together when you squeeze a bit in your hand. If the mixture is still dry, add another Tbs. or two of ice water and try again.
Turn the dough out onto a clean work surface and gather and press into a disk shape. Wrap in plastic and chill for at least 1 hour. You can refrigerate it up to two days or freeze up to 1 month. To defrost, simply place it in the refrigerator overnight before use. Once ready to use, allow dough to sit at room temperature for 15-20 minutues. Roll onto a lightly floured work surface with a lightly floured rolling pin. Roll from the center to the edges until you have a 13 inch wide circle that is about 1/8″ thick. Try to make as few passes as possible with the rolling pin as overworking the dough tends to make it tough. After every few passes with the rolling pin , take an offset spatula or bench knife and run it under the dough, making sure it is not sticking to the work surface. Spread dough into a 6-10″ pie plate by rolling it around the rolling pin and gently unrolling it into the plate.
 Trim the edges of the dough, so that there is no more than a 3/4″ overhang. Crimp the edges with your fingers and prick the bottom of the crust with the tines of a fork. Line the crust with foil and fill it with dried beans or pie weights. Bake at 425 degrees for 15 minutes. Remove the foil and weights and reduce the oven temp. to 375 degrees. Continue baking until the bottom is firm and the edges are golden brown; about 5-7 more minutes. Remove from the oven and allow to cool on a rack while preparing the filling. You can then fill your crust and bake it according to the pie recipe of your choice.
By Sarah, on October 19th, 2011
I love Fiestaware kitchen products this time of year. There are so many great things that you can do to decorate your table with an autumn theme by using your varied colored Fiestaware. I like to combine several colors; Scarlet, Chocolate, Tangerine and Sunflower all mix and match and go wonderfully with a centerpiece of autumn colored leaves, dried gourds, or dried corn husks. The black soup bowls atop a Tangerine salad or chop plate nested on a black dinner plate makes a fabulous table setting for an easy Trick-or-Treat soup, garlic bread, and salad night.
We always have an easy dinner on Halloween night so that the kids can eat a healthy meal before going out to collect their sweet and not so healthy treats. Below is a recipe for a wonderfully easy Pasta Fagioli soup that makes makes a nice hearty, nutritious, and economical supper for pre-Trick-or-Treating.
Ghoulish Pasta Fagiole
- 1/2 cup small pasta shapes such as conchigliette (small shells)
- 1 Tbs. olive oil
- 1 onion, chopped
- 1 stalk celery, finely chopped
- 1 large carrot, diced
- 1 tsp. dried oregano
- 2 bay leaves
- 5 cups vegetable stock or chicken stock (for non-vegetarian option)
- scant 1/2 cup passata (strained tomatoes) *
- scant 1 cup no salt, no sugar chick peas, drained and rinsed
* You can use petite diced tomatoes with garlic, basil, and oregano. Drain with a strainer and reduce amount of dried oregano in recipe to taste.
Cook the pasta until al dente following the package instructions. Drain and rinse pasta with cold running water. Meanwhile put the oil in a large sauce pan and add the onion. Half-cover the pan and saute the onion for 7 minutes, stirring occasionally. Add the carrots, celery, and other herbs and continue to saute another 3 minutes. Pour in the stock and passata and add the chickpeas. Bring to a boil, then reduce the heat and simmer half-covered for another 15 minutes. Add the pasta, stir, and cook another 5 minutes.
By Sarah, on October 12th, 2011
Two favorite books that we pull out every year in the beginning of October are Halloween from The Best of Martha Stewart Living collection and Play with your Pumpkins by Joost Elffers and Saxton Freymann. Martha Stewar’ts book has great ideas for Halloween decorations, pumpkin carving, party treats, and costumes for adults and children. Play with your Pumpkins is an excellent photo book loaded with funny, scary, and interesting ways to carve and create faces on a pumpkin.
Here are a few fun recipes from Martha Stewart’s book that can be prepared for any Halloween gathering. See her book for more delicious tricks and ideas for a hauntingly fun Halloween party.
Eyeball Highballs
- 14 small radishes
- 7 pimiento-stuffed olives, halved crosswise
- 16 oz. of gin or vodka
- 1 oz. vermouth
Trim stem and root ends of each radish. Scrape the red skin from the radish, leaving just enough to give a veiny appearance. With a small melon baller,or pairing knife, cut a small hole in the radish about 1/2″ in diameter. Fit an olive half, cut side facing out, into the hole. Place radish in an ice cube tray. Repeat with remaining olives. Fill tray with water and freeze. Mix gin, or vodka with vermouth; stir with ice. Divide eyeball ice cubes among four chilled glasses. Strain martini; pour into glasses, and serve.
The Devil’s Salsa
The spiciness of the salsa will vary depending on the heat of the peppers you use. Add a little at a time until you reach desired spiciness.
- 2 ears fresh corn, kernels shaved from the cob
- 3 Tbs. olive oil
- 1 orange bell pepper
- 1 15-1/2 oz. can black beans, drained and rinsed
- 1 mango, peeled, pitted, and cut into 1/4-inch dice
- 1 hot red pepper, ribs and seeds removed, finely diced
- 1/2 red onion, finely diced
- juice of 2 limes
- 1 tsp. coarse salt
Preheat oven to 450 degrees. Place corn on a baking sheet brushed with 1 tsp. olive oil; roast until kernels begin to brown, about 10 minutes. Set kernels aside to cool. Place pepper on gas burner, roast until charred on all sides. Transfer to bowl and cover with plastic wrap. When cool, peel off charred skin with your fingers, and remove stem and seeds. Chop into 1/4 inch dice; place in large bowl. Add corn, beans, half the diced mango, hot red pepper, onion, lime juice, remaining oil, and salt; toss to combine. Finely chop remaining maingo until a thick puree forms; stir into salsa.
Tortilla Spikes
Make in two batches. Great to accompany Devil’s Salsa!
- 1/4 cup olive oil
- 1 tsp. chili powder
- 12 flour tortillas
- 1 1/2 tsp. coarse salt
Preheat oven to 350 degrees. Combine the oil and chili powder in a small bowl. Brush each tortilla with the oil mixture, and sprinkle with salt. Cut into 1-inch wide strips and arrange in a single layer on tow baking sheets. Bake until crisp and golden brown, 8-10 minutes.
By Sarah, on October 5th, 2011
 Hartstone Muffin Stones Sunday was a baking/cooking day in the Karl household. We have more apples than we know what to do with, so I decided to get a jump start on the week by making my mother’s recipe for Apple Muffins. They are such a great breakfast treat for my children and husband. I can even pack them for a nutritious snack in their lunch box, if they’d rather have something else for breakfast. I used my Hartstone Pottery muffin stones and they looked so good that I had to take pictures! Thank goodness they taste as good as they look.
I love the muffin stones because the muffins bake evenly and are done according to the recipe bake time. I just spray a little non-stick cooking spray on the sides and bottoms of each muffin well, and fill to about 2/3 full. You don’t even need to use paper liners because they pop right out of the baking stones. Clean-up is easy, because all you have to do is rinse them and load them into your dishwasher.
Here is the recipe for the Apple Muffins (Makes about 12 large muffins):
- 1 egg, beaten
- `1/4 cup melted margarine
- 1/2 cup sugar
- 2 1/2 cups peeled and chopped apple
- 2 cups flour
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1 cup milk
Topping:
- 1 Tbs. sugar
- 1/2 tsp. cinnamon
- Pre-heat oven to 375 degrees. Combine egg, margarine, and sugar. Add apples and mix well. Combine flour, baking powder, salt, cinnamon, and nutmeg. Add the flout mixture to egg mixture, alternating with milk; beginning and ending with the flour mixture- stirring just to moisten. Fill muffin stones (that have been lightly coated with cooking spray) 2/3 full. Sprinkle with topping and bake at 375 degrees for 20-25 minutes.
By Sarah, on October 4th, 2011
It’s Autumn, which naturally means it is apple season. We sometimes forget all of the wonderful things we can do with apples. Here’s a list in case your family goes apple-picking, and in your excitement you gather more than you can possibly eat right now.
1. Create a table decoration or centerpiece with apples. It can be as simple as placing green apples on a red Fiestaware plate or platter, or red apples on a green Fiestaware platter. Pile a variety of apples in a basket or bucket and set it on the table or kitchen island countertop for a splash of color or a quick grab-n-go treat. Sometimes the most simple decorations are the most practical and attractive.
2. Make apple butter. Check out October 2011 Goodhousekeeping Magazine pg. 182 for a good mild recipe made on the stove-top with lemon, brown sugar, and a cinnamon stick. Apple butter can be as spicy or mild as you choose to make it. It is wonderful spread on a slice of whole-grain toast, with a chunk of cheddar cheese, or even in a ham sandwich.
3. Branch out and craft caramel apples with grabbed-from-the-garden handles. Select branches that can be cut into 4 inch twigs. Whittle down one end into a sharp point and insert into a caramel topped apple. These little treats are perfect for an afternoon snack or for dessert at a Halloween party. A J.K. Adams wooden serving tray or the Takes Two board is wonderful for holding a dozen or so apples.
4. Have a sweet and savory supper. An all time fall favorite in our family is pork chops with sauteed sliced apples and onions. I peel and thinly slice 2-3 apples, and sautee them in 1 Tbs. of butter with thin slices from a medium sized onion. Push the apples and onions to the outsides of the skillet while pan-searing the porkchops. Top the cooked meat with the apples and onions for a flavor sensation everyone is sure to enjoy.
5. Juice them for Cider. If you have a juicer, there is nothing better than fresh apple juice or cider. We have a Hamilton Beach Juicer, but a Jack LaLane or any other electric juicer will work. Cut the apples into quarters (there’s no need to peel them or core them) and push them through the feed tube. We like to combine our fresh apple juice with Aspen Taste Mulling Spices to make a delicious hot apple cider. Aspen Mulling Spices are made in the U.S.A. in Aspen Colorado. Check out their website at www.aspenspices.com
By Sarah, on September 30th, 2011
As you know from the previous article, one of my favorite meals to serve to guests is brunch. Everyone is relaxed and ready to eat, drink, and have a good time with friends and family. It is a great time of day to honor a bride-to-be, mother-to-be, graduate, or even just to celebrate the beginning of a new week on a Sunday morning. Here is a brunch menu that I have served many times. It has always received “rave” reviews, with many of our guests asking for the recipes. I hope you enjoy these delicious treats as much as we do! These dishes are not low-fat or low-calorie, but simple and mouth-wateringly delicious. Below is the menu, followed by the individual recipes.
- The Perfect Ramos Fizz-Compliments of William-Sonoma “Brunch Entertaining”/ or Bloody Mary for non-gin drinkers.
- Sausage and Egg Casserole
- Honey-Glazed Baked Peaches
The Perfect Ramos Fizz
This is a frothy drink that has a taste that is similar to Key lime pie or lemon-lime sherbet. It is a great way to welcome guests and get their taste-buds warmed up for all of the other taste sensations of your brunch. If you are using a shaker, you probably only want to make one drink at a time, but you can double the recipe if using a blender.
- 1/4 cup (2 fl. oz.) gin
- 2 tsp. lemon juice
- 1 tsp. lime juice
- 2 tsp. sugar
- 1 egg white from a pastuerized egg
- 2 tsps. heavy cream
- few drops of orange-flower water
- 3/4 cup crushed ice
- about 1/3 cup club soda
- ground nutmeg (optional)
In a blender or cocktail shaker, combine the gin, lemon and lime juices, sugar, egg white, cream, orange-flower water, and crushed ice. Blend or vigorously shake until well mixed and frothy, about 1 minute. Pour into a highball glass, fill to the top with club soda, and dust with ground nutmeg, if using. Serve immediately.
Sausage & Egg Casserole (You can make this the night before, and bake it the day of your gathering.)
Makes 8-12 Servings
- 2 one lb. pkgs. sausage
- 12 slices of bread with crusts removed
- 3 cups shredded cheddar cheese
- 8 eggs
- 1 tsp. salt
- 1/2 tsp. dry mustard
- 2 1/2 cups milk or half & half
Preheat oven to 350 degrees. Brown the sausage and crumble. Drain well and place in the bottom of a 9″x13″ casserole dish. The Hartstone pottery casserole would be perfect for a casual gathering, and the Fiestaware casserole dish would be better suited for nicely set table or buffet. Cube the bread and spread over the sausage. Spread cheese over the bread and sausage. Beat the eggs with the milk or half & half, salt, and mustard. Pour the egg mixture over the top. Cover & refrigerate for at least 8 hours, up to overnight. Bake at 350 degrees for 30-40 minutes. Cut in squares and serve.
Honey-Glazed Baked Peaches
The honey glaze and cookie-crumb coating keep the peaches juicy. I use a decorative baking dish for this like the , since you serve it hot right from the oven.
- 20 gingersnaps, each 1-3/4 inches in diameter
- 2 Tbs. unsalted butter, at room temperature
- grated zest of 1 orange
- 8 firm, but ripe peaches, peeled, pitted, and quartered
- 4 Tbs. orange juice
- 1/4 cup honey
Preheat oven to 375 degrees. In a food processor, combine the gingersnaps, butter, and orange zest. Process until crumbly. Set aside. Arrange the peach quarters, peeled side down, in a two quart baking dish. Drizzle about 2 tablespoons of the orange juice over the peaches, then scatter the gingersnap crumbs over the top. Bake until the crumbs begin to brown, about 15 minutes. Meanwhile, in a small bowl, stir the remaining 2 tablespoons orange juice into the honey. Remove the baking dish from the oven, drizzle the honey mixture over the crumbs and return the dish to the oven. Continue to bake until the peaches are tender but still hold their shape and the top is glazed, about 15 minutes longer. Serve hot directly from the baking dish.
By Sarah, on September 28th, 2011
Several years ago when my husband and I were in our mid thirties, we started to become friends with another couple with young children about the same ages as ours. Before having children, we all had become so accustomed to going out with friends or entertaining friends on Friday or Saturday evenings in our homes. It was a welcome surprise when our new friends invited us over for brunch on a Sunday at 11:00 a.m. The kids would be well-rested and enjoy one another’s company, my husband and I would have all day Saturday to get our household chores done, and all would enjoy the nice relaxed get-together with friends on a Sunday. Brunch is such a great excuse to get together with friends and family at a time of day that is quite easy for everyone.
Another great thing about brunch is that it can be as casual or elegant as you want it to be. You can dress it up by having your table set with your finest linens, flatware, and china and by serving a menue that is well suited to be a plated meal like Eggs Benedict, or Shrimp and Grits. Or you can make your brunch a very casual and leisurely affair by setting up a sideboard buffet where everyone helps themselves. A tiered pedestal tray puts fresh baked sweet breads such as pastries, muffins, coffee cakes and the like, at an easy reach for guests. Placing a stack of fun colored plates and bowls, and flatware bundled together with paper or casual cloth napkins to the side of the buffet helps everyone to serve themselves. With a juicer and a bowl of citrus fruits or tomatoes, you can turn a kitchen counter or wet bar area into a self-service juice bar. A large Mason jar of cereal, and a pitcher of milk, or an electric toaster accompanied by several spreaders, a plate of slices bagels or specialty bread slices, small jars of jam, pats of butter, and a dish of honey would allow guests to prepare their own toast or cereal; which makes the meal more fun for everyone.
One of my favorite brunch serving pieces is my JK Adams Artisan paddle serving board. I like to use it when I have a buffet style brunch. I place it on my kitchen island or dining room sideboard to hold assorted slices of cheese. I love my Wilton Armental cheese spreader, knife, and fork set to go along the side, so that guests may serve themselves.
Brunch is such a fun meal to share with company. It can be as elaborate or as simple, elegant or casual, as you want to make it. A weekend brunch is usually at a good time of day and of the week for everyone to enjoy a relaxing meal with friends and family.
Check out my next blog for some great brunch recipes and ideas.
By Sarah, on September 14th, 2011
Now that schools are back in session, I think all busy American moms and dads that want to feed themselves and their families nutritiously, are eager to find convenient, easy, and tasty lunch box fare. It’s as hard for a child to get excited about peanut-butter and jelly sandwiches or Lunchables day after day, as it is for an adult that works at a desk to get jazzed about a frozen microwave dinner or deli meat sandwich.
Lunch in the cafeteria or (@ the desk) can be something that a child or adult can actually look forward to. Here are a few strategies that will keep lunch eaters engaged and lunches exciting and anything but bland.
- Prepare Something That Requires Some Assembly. Think “outside the box” on this one. Pack a variety of things that the person that will be consuming it likes, and then allow them to assemble the various items as they eat. For example: Pack thin bagel sandwich bread cut into quarter slices in a plastic chips and dip container. Arrange the bagel slices around the well in the middle that is filled with spreadable strawberry Brummel & Brown. Pack a small cheese spreader with a decorative handle, in order to spread the cream on the bread when it is time to eat. To make something like this for a more mature audience, I would pack french bread slices (instead of bagel thins) and perhaps some kind of marinated goat cheese or spreadable cheese. (Allouette makes some tasty ones.) Fruit slices such as apples or pears, as well as toasted walnuts or pecans make this an almost gourmet meal. Another great one for kids and adults, alike, is baby carrots, celery, cherry tomatoes, and cucumber sticks to dip in hummus or Baba Ganoush. Small pretzel sticks (to be used like mini skewers) may be packed along side cheese cubes and melon balls for a sweet and salty “kebab” treat.
- Give the Turkey a Time-Out- Deli meats can get so hum-drum and boring if you have to eat them every day. There are so many other alternative sources of protein. Roasted or marinated meats, fish, yogurt, cheeses, nuts, and eggs are just as portable as turkey and ham and are much more exciting to the taste-buds. Tuna and egg salads (without the bread) make a wonderful lunch time main. Deviled eggs are a yummy and nutrious side that go with just about anything.
- Give Must-Govies (a.k.a. leftovers) a Make-Over- Drizzle steamed or cooked veggies with salad dressing, or seasoned olive oil. Make a sandwich out of left-over meatloaf. Cut up left-over rotisserie or grilled chicken, and mix with mayo, diced celery and onions for a delicious chicken salad (either alone or as a sandwich.)
For more tasty lunch-box friendly recipes, check out the September issues of Fine Cooking or Better Homes and Gardens
By Sarah, on September 13th, 2011
Boy, when we sat down to watch all of Sunday’s ceremonies for the 10-year anniversary of the many, many people that were lost in 9/11, I didn’t realize how emotionally moving it would be. After seeing the beautiful memorial park that was created to honor the fallen at Ground Zero, and after hearing all of the New York Firefighters, widows, widowers, and children interviewed and how they have picked up the pieces of their lives and moved on in the past 10 years, it gives me great pride to say that we are Americans!
It struck me that if we can make such a heartfelt come-back from 9/11, we can also make a come-back from our suffering economy and high un-employment rates. Americans need to buy American made products. Period. Even though most American made products are not much, if at all, more expensive than items made in China, Mexico, or India, it takes a little effort on each of our parts to make the conscious decision to seek out domestically manufactured products. Even if you are a little skiddish on large ticket items like electronics and automobiles, you can practice buying American on the smaller things like Tervis Tumbers, Fiestaware, and JK Adams. Make a decision to give an American Made product as your next wedding, graduation, hostess, or birthday gift. JK Adams has a beautiful line of hand-crafted, high quality, cutting boards, and wine racks that anyone would be pleased to receive as a gift
I love the Fiestaware pie plate, and I think I will get mine out tonight to make an apple pie for dessert. Here’s my mother’s apple pie recipe that I think will be a hit for all apple pie lovers.
Sour Cream Apple Cream Pie
An Old Fashioned Double Crusted Pie
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Pastry for a double crust pie
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1 1 1b. 5 oz. can apple pie filling
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1/4 tsp. cinnamon
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1/4 tsp. nutmeg
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1 tsp. lemon rind
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1 egg
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1/3 cup sugar
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1 Tbs. lemon juice
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3 oz. pkg. cream cheese-softened
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1/4 cup sour cream
Preheat oven to 375 degrees. Line 9″ pie plate with pastry. Mix together the pie filling, cinnamon, nutmeg, and lemon rind. Pour into pastry. In a medium bowl, blend the egg, sugar, lemon juice, cream cheese, and sour cream. Beat at medium speed until smooth. Pour over apples. Place top crust over filling. crimp edges, and cut a slit in the top to vent. Bake for about 45 minutes until crust is browned. Serve with a scoop of vanilla ice cream for a very American treat!
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like the Fiestaware 4 1/2″ diameter ramekins and arrange on a baking sheet. Top each dish with cheese; broil until cheese is bubby, 2-3 minutes. Garnish each serving with fresh basil and enjoy!
