Beef Stroganoff Ala Mimi!

 

Stroganoff (ala Mimi)

·                     1 Tbsp. virgin olive oil

·                     1.0 lb(s), Beef Stir Fry Strips

·                     1 small onion (yellow or white), sliced

·                     ½ cup white wine

·                     0.5 cup(s), Sour cream

·                     3.0 tbsp(s), Cream cheese - Plain

·                     2 cup(s) mushroom (Crimina or field)

·                     2.0 tablespoon cold butter

·                     2 Tbsp. chopped parsley or 1 teaspoon dried

·                     2 Tbsp. chopped Thyme or 1 teaspoon dried

·                     1 tsp salt

·                     ½ tsp pepper

·                     1 tsp granulated garlic (or you can add fresh garlic half way through cooking onions if you prefer)

·                      2 cup uncooked pasta (egg noodles preferable)

DIRECTIONS

·                     Cook noodles following package instructions

·                     Heat oil in medium frying pan over medium heat

·                     Slice onion into fine strips – sauté in olive oil until transparent stirring occasionally (about 3-5 minutes)

·                     Add meat chopped into long strips and turn heat up to medium high –

·                     Add sliced mushrooms and sauté until together everything cooked through (about 7 minutes) –should be getting very brown and leaving dropping on the bottom of the pan – stir gently as mushrooms can break easily – If you don’t like mushroom, sliced tofu works very well as a substitute

·                     Stir in wine and scrape bottom of pan until clear – turn down heat to medium and let simmer until reduced by half stirring occasionally (about 5-7 minutes)

·                     Add cold butter and move pat around pan with wooden spoon until melted – This should thicken the sauce

·                     Stir in parsley, thyme, salt, pepper and garlic granules

·                     Stir in sour cream and cream cheese and stir in well – let simmer until desired thickness (about 2-3 minutes)

·                     Drain noodles thoroughly and immediately add to the sauce (note: do NOT rinse)

·                     Mix well and serve immediately (Note: Steamed rice is also wonderful in this recipe instead of noodles)

·                     Great with steamed broccoli or cauliflower and sour dough French bread

 

ALMOST FORGOT THE MINESTRONE RECIPE...

Sorry I've been down for a bit... been working like a mad woman to finish up my "day job" and get ready for "retirement," i.e. writing full time. Started a new novel and got it up on Kindle Vella, but it kind of snow balled, which is a good thing! But now I have to write full time. So.... what I've decided to do for this blog this week is publish MY best recipes; ones that my family (and I) love. 

One of my most popular recipes has to be Minestrone Soup. Not sure why it's so good, but it's easy to make and just takes simmer time to perfect... even better the second day. Enjoy! ;o)

MIMI'S MINESTRONE SOUP

1 lbs good beef, cut into 1" cubes
1 tbsp good olive oil
1 chopped onion (white or yellow)
3 tbsp garlic
1 bottle your favorite marinara (I make my own, but store bought is just fine)
2 cans fire roasted tomatoes (or just canned chopped tomotes is fine)
1 can red kidney beans
1 cup diced celery
1 cup diced/sliced carrots
1/2 tsp salt
1/4 tsp pepper
1 tbsp mixed italian herbs (or mixed fresh herbs - I use parsley, oregano, a little rosemary (finely chopped), basil, a little sage (finely chopped)
1 package spaghetti seasoning mix (I like the one with mushrooms - I use this to thicken the mixture and then dilute it with broth later. I love very hearty thick soup, but some people like it a bit thinner.)
1 cup mushrooms
4 oz medium pasta shells
2 cups (or as needed to make the sauce into a soup) beef or chicken broth
Chopped basil, Sour Cream, and Parnesan Cheese to garnish

1. Flash brown meat in large cast iron dutch oven in olive oil.
2. Add onions and saute for about 2-3 minutes until transluscent
3. Add garlic and saute for about 1 minute
4. Pour in marinara sauce, herbs, spices, seasoning packet, and tomatoes. Cover leaving a small slit and simmer for about 45 minutes. Add a little broth (not all of it) when sauce starts getting too thick.
5. Once meat is soft, add broth until you have a good soup mixture. Then add vegetables and beans. Let simmer for about 30 minutes, adding more broth to keep the mixture soup consistency. Don't over broth it.
6. Add pasta and let simmer for another 30 minutes. Test the pasta to make sure it is done.
7. Add more salt, pepper and herbs as needed to taste. 
7. Let cool for about 10 minutes. Serve with chopped basil & a dab of sour cream on top. Enjoy. 

TACO PIE FOR A FRIDAY NIGHT... YUM!

Lots of good food today... Tamale Pie is one of my favorite recipes and not exactly diet food, but boy is it tasty. BUT... we stayed pretty low on the rest of the meals. Enjoy! M;o)

Everything Avocado on Toast

TOAST: I cut a slice from the French bread I made yesterday. Spread on butter, add salt, garlic powder, and a little bit of paprika. Toast in air fryer at 400 for about 3-4 minutes until golden.

SPREAD: 1/2 soft avocado, salt and garlic powder smashed into paste. Spread on toast and sprinkle on everything bagel seasoning.

EVERYTHING BAGEL SEASONING:
2 Tablespoons + 2 teaspoons white sesame seeds.
2 Tablespoons dried minced onion.
2 Tablespoons dried minced garlic.
2 Tablespoons black sesame seeds.
4 teaspoons sea salt flakes.
2 teaspoons poppy seeds.Mix well and store in sprinkling shaker.

Greek Salad

(Serves 2)

2 cups Romain

1 large tomato 

1/4 red onion sliced

1/2 cucumber sliced

10 kalamata olives

1 small abocado

2 oz feta cheese

Olive oil and Mederna Balsamic vinegar with salt, pepper, Italian herbs mixed 

Tamale Pie

FILLING:

1/2 red onion
3 tbsp chopped garlic
1 lb good ground beef 
Ground Cumin, Salt, Pepper, Gound Coriander - to taste
1/4 cup mild taco sauce (I use Taco Bell)
1 can fire roasted tomatoes

Cook onions and garlic. Add meat and cook through. Add seasoning and taco sauce while cooking meat. Add can of roasted tomatoes. Simmer for 10 minutes. Remove from heat and let cool.

CRUST: Preheat oven to 425. 

2 cups half n half
2 cups chicken broth
Salt & Pepper
Ground Cumin
1 Tbsp Butter
1 cup good polenta (not instant)
1 cup reduced fat Mexican Cheese

Add spices to the liquid in a large pot. Bring liquids to a boil and very slowly add the polenta over medium heat - Not too hot or the polenta won't turn out perfect. Stir constantly until thick (it should start separating when you stir it - It can take up to 15 minutes or more, so be patient. It is totally worth it.) Turn off burner and finish stirring polenta. Add cheese at the last, mix well, and remove from heat. 

Immediately pour 1/2 of polenta mixture into baking dish while still hot (the more it cools the worse it spreads). Spread the meat mixture on top of polenta. Spread other 1/2 of palenta on top of meat and spread out evenly to fill the pan. Sprinkle cheese over the top. Bake at 425 degrees for about 10-12 minutes, until the cheese turns golden brown. Remove from oven, sprinkle with more cheese and let cool for at least 10 minutes. Cut and serve with sour cream and green onions. 

French Bread Thursday... I love my bread machine!

 

French Bread Thursday... I love my bread machine!

It's overcast here on the coast and I'm so glad we don't have to struggle with the heat in the Willamette Valley! Today I'm making french bread in my bread maker. This was the best purchase ever... along with my air fryer! Both make things so much easier to cook and so much healthier. Enjoy! 

Breakfast: Mediterranean Skillet Potatoes with Poached Eggs - Mediterranean Living (recipe below), Coffee with half n half.

Lunch: Authentic Chinese Spring Rolls (recipe below)

Dinner: Taco Salad

MEDITERRANEAN SKILLET POTATOES WITH POACHED EGGS

1/3 cup extra virgin olive oil
2-3 potatoes, washed and sliced into thin rounds
1 medium onion, sliced thin
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp smoked paprika
1/4 tsp cumin
dash of ground coriander
5 eggs
1 tsp dried oregano

• Using a cast-iron skillet, turn heat to medium and add olive oil. Wait 3 minutes for the oil to heat up. Add potatoes in a single layer.
• Fry potatoes for 5 minutes until starting to brown on one side. Add onions to the pan and flip the potatoes. Fry for 5 more minutes.
• Add salt, pepper, paprika, cumin, and coriander. Flip the potatoes around to evenly coat the spices. Turn heat to medium-low.
• Cook for another 10-15 minutes or until all the potatoes are cooked through, flip every 2 minutes or so.
• Crack the eggs on top. Season with a little more salt, pepper, and oregano. Cover and cook for 3 to 5 minutes until yolks are cooked to your liking. Runny yolk is the way to go here but to each their own!
• Sprinkle a little more paprika on top for garnish and presentation.

AUTHENTIC CHINESE SPRING ROLLS (Note: Lots of work, but you can make a bunch and then freeze them for snacks and meals - Delicious!)

INGREDIENTS

FOR THE PORK AND MARINADE:

▢8 ounces finely shredded pork loin(225g)
▢¼ teaspoon salt
▢½ teaspoon sesame oil
▢1 teaspoon Shaoxing wine
▢½ teaspoon cornstarch
▢¼ teaspoon white pepper

TO ASSEMBLE THE FILLING:

▢2 tablespoons oil
▢1 clove garlic (minced)
▢10 dried shiitake mushrooms (soaked until softened and thinly sliced)
▢2 medium carrots (julienned, about 1 cup)
▢1 cup bamboo shoots (julienned; fresh is preferred, but canned is fine too)
▢1 small napa cabbage (julienned, about 6 cups)
▢1 tablespoon Shaoxing wine
▢2 tablespoons light soy sauce
▢1 teaspoon sesame oil
▢½ teaspoon salt (or to taste)
▢white pepper (to taste)
▢1/4 teaspoon sugar
▢2 tablespoons cornstarch (dissolved in 2 tablespoons cold water)

FOR WRAPPING:

▢1 package spring roll wrappers(8" squares; this recipe makes about 20 spring rolls)
▢1 tablespoon cornstarch (dissolved in 1 tablespoon boiling water for sealing the spring rolls)
▢Canola oil (or peanut or vegetable oil, for frying)

FOR THE DIPPING SAUCE:

▢2 teaspoons sugar
▢2 teaspoons hot water
▢1 teaspoon Worcestershire sauce
▢1 tablespoon soy sauce

INSTRUCTIONS

1. Mix the pork with the marinade ingredients and set aside for about 30 minutes. In the meantime, prepare the rest of the ingredients. Cut all of the vegetables to approximately the same size. You want everything the same size so each ingredient blends together.
2. Brown the pork over high heat in 2 tablespoons of oil, and add the garlic, mushrooms and carrots. Stir fry for 30 seconds, and add the bamboo shoots, napa cabbage, and Shaoxing wine. Continue stir-frying for a minute. Adjust the heat to simmer the mixture, as the napa cabbage will release a lot of moisture.
3. Stir in the soy sauce, sesame oil, salt, white pepper, and sugar. At this time, you have the option of adding 1/4 cup of the decanted water from soaking the dried mushrooms. It strengthens the mushroom flavor, so this is purely according to your personal preference. You may also have to simmer the filling longer to reduce the additional liquid.
4. Continue simmering the filling for another 3 minutes--until the napa cabbage is completely wilted--and stir in the corn starch slurry to thicken. How much slurry you add depends upon the wetness of the filling (this varies if your cabbage had more moisture or if you did add the optional mushroom water), but there should be no standing liquid at all.
5. Transfer the filling to a large shallow bowl, and let cool. Place into the refrigerator to cool further—at least one hour. It’s best to start with a cold filling for easier wrapping. The key to wrapping spring rolls is making sure that they’re tight, yet not overstuffed. It's best to use fresh spring roll wrappers if you can, as freezing the wrappers can result in the spring roll skin being a bit too damp.
6. Place the wrapper on a flat surface so that a corner is facing toward you. Use about two spoonfuls of the mixture per spring roll, and spoon it about 2 inches from the corner that is closest to you. Roll it over once, and, like you’re making a burrito, fold over both sides. Continue rolling it into a cigar shape. With your fingers, brush a bit of the cornstarch water onto the corner of the wrapper that is farthest from you to seal it.
7. In case you’re wondering, we did try egg wash instead of the cornstarch mixture to seal the spring roll but the egg wash "stains" the spring roll, so it's best to use the cornstarch mixture.
8. Place each roll on a tray. This recipe makes about 18-20 spring rolls. You can also freeze these spring rolls on the tray overnight, and transfer them to a zip-lock bag when they are completely frozen for future use. We usually fry some fresh and freeze the rest, unless we are hosting a party, in which case, these go like hot cakes!
9. To fry the spring rolls, fill a small pot (which requires less oil) with oil until it’s 2 to 3 inches deep. Heat the oil slowly over medium heat until it reaches 325 degrees. Gently add the spring rolls one at a time, frying in small batches. Carefully roll them in the oil so they cook evenly until golden brown and transfer them to a plate lined with paper towels.
10. Prepare the dipping sauce by adding all ingredients to a small sauce pan. Mix and heat until just simmering and pour into a small bowl. Serve the spring rolls hot with the dipping sauce!

BREAD MACHINE FRENCH BREAD

INGREDIENTS

1 1/3 cups Water ; warm
1 1/2 tbsps olive oil
1 1/2 tsp. Salt
2 tbsps Sugar
4 cups All purpose flour or bread flour
2 tsp. Yeast

Place the warm water into your bread pan. Be sure the kneading paddle is in place. Then add the olive oil, the salt, and the sugar, in this order. Add the flour, covering the liguid. Make a small indentation on top of the center of the flour, but not deep enough to reach the liquid. Add the yeast to this indentation. (Adding the ingredients in this order is important, especially when using the timer. It keeps the yeast away from the liquid ingredients until it is time to knead them together. Liquid ingredients will prematurely activate the yeast.) Now you are ready to set your bread pan in the machine and set the timer or choose the French Bread Cycle. This recipe makes a 2lb loaf.

A DAY TO READ... A DAY TO RELAX...

 

A DAY TO READ... A DAY TO RELAX...

Now that I'm semi-retired (just an hour a day until the end of the month), I'm going to actually take a near-full day and read. Amazon Vella stories are on my list as is Michael Crichton's The Andromida Evolution. Haven't had a reading day in so many years I can't count. Problem with being a writer is you're supposed to read, but if you have to work (there are only six writers in the world who actually make a living off of it), and write, there is no time for reading. ~sigh~ Anyway, some good stuff for food today! Enjoy. M;o)

Breakfast: Egg, Hashbrown and Bacon skillet (recipe here), coffee & half-n-half

Lunch: Gyoza (recipe here), and sticky rice with teriyake sauce

Dinner: 

Lemon Garlic Roasted Chicken Drumsticks & Green Salad with Olive Garden Dressing

10 pieces, Skin Removed
1 Lemon, Lemon - Zested & Juiced
0.25 cup, Olive oil
2 tsp, Garlic powder2 tsp, Salt
1 tsp, Spices, paprika
1 tsp, ground, Oregano, dried

Instructions

 

• Pat chicken dry and place into a 1-gallon Ziploc bag.
• In a small bowl, whisk together remaining ingredients. Pour over chicken and seal the bag, squeezing out as much air as possible. Massage marinade into the chicken. Refrigerate for at least 2 hours, or preferably overnight. (If all you have is 30 minutes, that's fine - just remember the longer the marinade time, the more tender and juicy the chicken).
• When ready to cook, let chicken come to room temperature (about 20 minutes). Preheat oven to 425 degrees. Arrange chicken on a foil lined baking sheet. Bake, uncovered, for about 20-25 minutes. Flip chicken pieces and cook another 10 minutes, or until chicken reaches an internal temp of 165 F and is no longer pink.
• Serve immediately with salad or other side. 

AN OLDIE BUT A GOODIE... FROM BACK IN MY KETO DAYS

An Oldie But a Goodie... From Back In My Keto Days

Several years ago I did Keto for quite a long time and really enjoyed the food. However, after a while all that oil and grease really got to me and I quit. It was great for my diabetes and my weight, don't get me wrong, but I just couldn't maintain it full time... BTW, that was me; many people do great on that diet! For dinner tonight, we are doing one of the best recipes from that diet. I had to dig it up (it was lost on page 16 of my recipes in MyFitnessPal), but I'm revamping it tonight. Enjoy! 

Breakfast: Eggs with Tomatoes, Olives and Feta (Greek island of Crete) - Mediterranean Living, Coffee, Half n Half

Lunch: Lemon Orzo Salad (recipe below)

Dinner: Roasted Chicken Thighs with Mustard Thyme Sauce, roasted potatoes, green salad

Lemon Orzo Salad

0.50 cup, Orzo
0.50 cup, Corn
9 oz, Chicken Breast
2 Tbsp, Lemon Juice
1.25 cup, Chicken Broth
1.25 medium, Zucchini
2.25 tsp(s), Extra Virgin Olive Oil
2.25 Tsp. (5g), Minced Garlic
1 ounce, Green Onions

Cook orzo per package instructions. Pan fry (or airfry) chicken breast with salt, pepper, and italian seasonings until done. Let cool. Chop up chicken and all vegetables. Mix and toss with lemon juice and olive oil (note: sometimes I use Brianna's French Vinegrette for this recipe and that's delicious too). Serve. 

---------------

Roasted Chicken Thighs with Mustard-Thyme Sauce

1 tablespoon, Oil - Olive
0.50 tsp, Spices - Salt, table
0.50 tsp, Spices - Pepper, black
1 tsp (5 g), Dijon Mustard

1 tsp anchovy paste
4 fl oz, Wine - Table, red

2 tsp(s), Wheat flour - White, all-purpose, enriched, bleached
1 cup, whole, Mushrooms, white, raw
1 tsp, leaves, Spices - Thyme, dried
2 thigh (140g), Chicken Thighs

Directions

Step 1 - Preheat oven to 425°.
Step 2 - Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove chicken from pan; place in an 11 x 7–inch glass or ceramic baking dish. Bake at 425° for 16 minutes or until a thermometer registers 165°. Remove chicken from dish; reserve drippings.
Step 3 - Return skillet to medium-high heat. Add butter; swirl to coat. Add onion and thyme; sauté 5 minutes or until tender. Combine 3 tablespoons stock and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, remaining stock, and reserved drippings to pan, scraping pan to loosen browned bits. Bring to a boil, and cook for 2 minutes or until slightly thickened. Remove from heat, and add mustard and anchovies, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring with a whisk. Serve sauce with chicken.

SUPRISE BREAKFAST!

SUPRISE BREAKFAST!

I found a recipe for today's breakfast that shouldn't have worked. In fact, I was so unconvinced, I almost didn't do it. Toast, avocado, greek yogurt, and honey. But I'm pleased to announce I was very wrong. This was delicious... goes to show that experiments often come out with suprising breakfasts! Enjoy... M;o)

Breakfast: Coffee, half n half, Sweet Greek Avoado Toast (recipe below)

Lunch: Veggie Wrap (tortilla, tomato, avocado, sprouts, cream cheese, mayo)

Dinner: Chicken Enchilatas (recipe below)

SWEET GREEK AVOCADO TOAST (serves 2)

1/2 fruit, Avocado
1 dash, Salt
2 tbsp Greek Yogurt
2 tsp, Honey
2 English Muffins
1 tsp butter

Smash avocado with pinch of salt. Spread butter, avocado on toast. Top with yogurt and honey. Enjoy

  CHICKEN ENCILADAS

  8.00 tortillas, Soft Corn Tortillas
  2.50 cup, Shredded Monterey Jack         Cheese (I used reduced fat Mexican   Blend)
  3 cup, Chicken Broth
  7 ounces ( 112g), Boneless Skinless     Breasts (I used thighs)
  1 leaf, Bay Leaf
  2 cup, Fresh Dill Sprigs
  1 large, Onion
2 tbsp, Tomato paste

1 tsp, Chili powder
1 tsp, Cumin, ground
1 tsp, Salt
2 cup, Tomato Sauce
2 tsp, Hot Sauce
0.25 tsp, Cinnamon, ground
1 tsp, Chili powder

• Preheat the oven to 275 degrees F.
• Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
• Combine all sauce ingredients and heat through, keeping warm until needed.
• Remove tortillas from oven and switch broiler on high.
• Pile chicken mixture into warm corn tortillas and roll. Line flameproof casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.

SUNDAY MORNING...

 Sunday morning... 

I've finally retired except for some on-call work for the next two weeks. I'm so excited to have that time back so I can write and cook. I went to Portland on Friday so haven't posted anything, but had some amazing food at "Good World" in Portland (Chinese food from a little hole in the wall track mall place - who would have guessed?), Elmers for breakfast yesterday and then simple crab cakes (store bought - I'm not THAT crazy) and roasted potatoes last night. Went off my plan, of course, but I'm allowed every once in a while. Today we're back on track... I hope... we'll see...

Breakfast: Hashbrowns, 1 egg, coffee and half n half
Lunch: Puff Pastry with Chicken Sausage, Tomatoes & Olives (recipe below)
Dinner: Tuscan Chicken Skillet (recipe below) with grilled asparagus

PUFF PASTRY WITH CHICKEN SAUSAGE, TOMATOES & OLIVES

INGREDIENTS

  

• 3 tbsp sour cream
• 1 tsp old fashioned mustard
• 1 dash salt
• 1 dash pepper
• 7 oz chicken sausage, thinly sliced
• 1 puffed pastry (note: I used philo dough)
• 2  tomatoes, sliced into 1/2" slices
• 1/4 cup black olives, chopped
• 1/2 tsp dry oregano
• 1 egg yolk, whisked
• Olive oil for drizzling

INSTRUCTIONS

 

• Pre-heat the oven to 400°F.
• In a bowl, mix the sour cream and the mustard, salt and pepper. Cut the tomatoes in slices and slice the sausages thin.
• Unfold the puff pastry and spread it out with a roll of pastry to make it thin. Spread the mustard/sour cream preparation on the puff pastry. Place tomatoes slices, sausage, olives and oregano evenly on the puff pastry. Fold 1 inch of the edges of the tart and brush them with the egg yolk.
• Place in the oven 30 minutes. Check after 20 minutes. Edges should be golden brown.
• Drizzle with olive oil before serving. Serve with a green salad

NUTRITION

Calories: 400kcalCarbohydrates: 31gProtein: 7gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 56mgSodium: 338mgPotassium: 222mgFiber: 2gSugar: 2gVitamin A: 676IUVitamin C: 9mgCalcium: 38mgIron: 2mg

Tuscan Chicken Skillet

Ingredients

Kosher salt and freshly ground black pepper

12 ounces fettuccine 

4 slices bacon, chopped

1 pound chicken tenders, cut into 1-inch pieces

2 cloves garlic, minced

4 plum tomatoes, chopped

1 cup heavy cream

5 ounces baby spinach

3/4 cup grated Parmesan

3 tablespoons chopped fresh basil

Directions

1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions; drain.
2. Meanwhile, put the bacon in a large, cold skillet, then cook over medium-high heat, stirring occasionally, until crispy, about 8 minutes; transfer to a plate with a slotted spoon. 
3. Sprinkle the chicken lightly with salt and pepper and add to the skillet in a single layer. Let cook, undisturbed, until golden brown on the underside, 2 to 3 minutes. Continue to cook, stirring occasionally, until cooked through, about 4 minutes more. Transfer to the plate with the bacon.
4. Reduce the heat to medium and add the garlic, stirring, until fragrant, about 30 seconds. Add the tomatoes and cream and bring to a simmer, then add the spinach and stir until just wilted. Add the bacon, chicken, fettuccine and Parmesan and toss with tongs until well coated; season to taste with salt and pepper. Sprinkle with basil and serve.