Sunday, December 10, 2017

Oatmeal Cranberry & White Chocolate Scotchie Cookies

Season's Greetings! We're full of holiday spirit and baking up a storm in the kitchen! Nothing is more personal than making edible gifts for family and friends and this year is no exception. If you're doing your share of baking, Krusteaz has a wonderful Cookie Helper to inspire you! Full of sweet ideas and fun treats, the Cookie Helper will make holiday cookie swaps a breeze. One cookie we're sharing this year are these Oatmeal Cranberry & White Chocolate Scotchie Cookies.


Oatmeal Cranberry & White Chocolate Scotchie Cookies are studded with bursts of dried cranberries, white chocolate and butterscotch bits set in oatmeal cookie dough. Krusteaz makes it easy to whip up in only three steps! For the full recipe, check out Krusteaz here...

Prep Time: 10 minutes
Total Time: 25 minutes
Servings: 12 cookies

Ingredients:
  • 1 package Krusteaz Oatmeal Scotchie Cookie Mix
  • 1 egg
  • 1 stick (1/2 cup butter or margarine, softened)
  • ¼ cup white chocolate chips
  • ¼ cup dried cranberries
  • 1 teaspoon orange zest

Friday, December 8, 2017

Instant Pot: Turtle Brownie Pudding


I had a craving for something chocolatey, gooey and sinful... don't we all at some point? When I saw Ina Garten make the following recipe on her show, Barefoot Contessa, I knew I had to make it. With only a few basic ingredients from a well stocked pantry, I would be an hour away from chocolate decadence. To make it even more enticing, I drizzled some caramel sauce and sprinkled some toasted pecans over this bowl of deliciousness.

Now this is not your 'pick up and devour' type of brownie. It's definitely more of a pudding where you'll want to dish this up with a spoon. When it pressure cooks, the top will have a slight crust to it, similar to a standard brownie recipe, however when serving it up, you'll notice that the texture is like a thick chocolate soup consistency. Don't let it mess with your mind and think it's not done... because that's the way it should be! If you're skeeved out by the runny texture, you can always pressure cook it a little longer to firm up a bit (which I did myself).

Turtle Brownie Pudding
recipe adapted from Ina Garten

1/2 pound (2 sticks) unsalted butter, melted & cooled plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean or 1 teaspoon vanilla extract
Vanilla ice cream, for serving
Caramel sauce, for garnish
1/4 cup toasted pecans, for garnish


In your Instant Pot:

Plug in the IP with insert set in place.

Place the trivet into the bottom of IP and add 1 cup of water.

Lightly butter a 2-quart round baking dish that fits inside your IP.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow.

Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, and the cocoa powder and flour mixture. Mix only until combined.

With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish.

Place dish on top of trivet inside the IP. 

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 25 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 25 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 25 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Stick a cake tester 2 inches from the side and it will come out 3/4 clean. The center will appear very under-cooked; this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream, drizzle with caramel sauce and sprinkle with toasted pecans.

Thursday, December 7, 2017

Instant Pot: Salisbury Steaks with Mushroom Gravy

Comforting meals. That's what tends to peak my interest these days in planning meals for the week. As I was skimming through recipe ideas, I came across one for these Salisbury Steaks with Mushroom Gravy. The recipe was a hit with no leftovers. In fact, dinner was pretty quiet because we were too busy savoring every bite! Juicy, seasoned beef patties arhe topped with a red wine mushroom gravy to make it even more comforting...

My husband wasn't really a big fan of meatloaf years ago but I eventually changed his mind after some good recipes I made him. For a twist to our usual meatloaf, this was a great alternative. I especially like it since it's like a dressed up hamburger without the bun. The deliciously seasoned beef patties gets a lot of flavor from grated onions and minced garlic cloves. Feel free to add in your favorite steak seasoning in place of plain salt and pepper. If those patties aren't enough, then the savory red wine and mushroom gravy will put the dish over the top. You can use either button or cremini mushrooms for the gravy. To make this gluten free, you can use gluten free all purpose flour but regular all purpose flour will do just fine.

Salisbury Steaks with Mushroom Gravy
recipe from Cooking Light

1/3 cup grated onion, divided
1/2 teaspoon black pepper
1/4 teaspoon salt
garlic cloves, minced
1 pound ground sirloin
Cooking spray
2 tablespoons butter
8 ounces button mushrooms, sliced
1/2 cup diced onions
1 tablespoon {GF} all-purpose flour
1/3 cup dry red wine
1 1/4 cups beef broth
1 teaspoon red wine vinegar


In your Instant Pot, make the sauce:

Plug in the IP with insert set in place.


In a large bowl, combine 1/4 cup onion, pepper, salt, garlic, and beef. Shape into 4 (1/2-inch-thick) patties.

Press SAUTE and add 1 tablespoon butter. When foaming subsides, add 
patties; cook 3 minutes on each side or until browned; transfer patties onto a plate and set aside.

In the now empty pot, add remaining 1 tablespoon butter. Add mushrooms and onions, cooking until onions are softened; about 4 -6 minutes.

Sprinkle in flour over mushrooms and onions and whisk together.

Slowly whisk in wine, broth and red wine vinegar.

Return the beef patties into the IP.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 5 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 5 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 5 minutes, allow your IP to naturally release pressure for 5 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).


Serve patties over your favorite side and top with gravy.

Wednesday, December 6, 2017

Instant Pot: Loaded Baked Potato Soup

Inspiration comes from anywhere... where do you get yours? When it comes to meal planning, my husband and I will often work together on coming up with meals. Usually meals are based on things he likes, dishes we've drooled over while watching Food Network or episodes of Kitchen Nightmares, No Reservations, etc. This time, my husband made mention of having potato soup the other day. From a can. Not that I have anything against canned soup {Lord knows I've eaten my share growing up and in college}, but he hasn't had a from scratch baked potato soup in quite some time. I took that as an opportunity to make this Loaded Baked Potato Soup that's rich, velvety and cheesy with chunks of potato, garnished with crumbled bacon, a dollop of cool sour cream, scallions and shredded cheese for good measure. 

Making this soup was the perfect chance to use up some potatoes I had. It's also the best time of the year for soup since this one is particularly comforting on a chilly day. You can top this soup with whatever you'd normally top a baked potato. Some other ideas include chopped steamed broccoli, sauteed mushrooms and caramelized onions, even leftover chili would work well! This soup is obviously delicious on its own but you can use it as a blank canvas to highlight your favorite baked potato toppings. Yum...


Loaded Baked Potato Soup
recipe adapted from Cook's Illustrated

8 slices bacon, chopped
3 pounds (about 6 medium) russet potatoes, scrubbed & cubed
1 large onion, chopped
3 medium garlic cloves, minced
2 tablespoons all-purpose flour {or gluten free flour blend}
4 cups low-sodium chicken stock
1 cup heavy cream
1/4 teaspoon dried thyme
3 cups shredded sharp cheddar cheese, (plus extra for garnish)
1 cup sour cream (plus extra for garnish)
3 scallions, sliced thin (for garnish)
1/4 cup crumbled bacon (for garnish)


In your Instant Pot:

Plug in the IP with insert set in place

Press SAUTE and cook the bacon until crisp. Remove from pot, crumble and set aside.

In the now empty IP, add the onion to the fat remaining in the pot and cook until softened, about 3-5 minutes. 

Stir in the garlic and flour and cook for about 1 minute, until the garlic is fragrant. Whisk in the chicken stock and cream to the pot. Add the thyme and potatoes; stir. B

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 10 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 10 (the number of minutes you initially set) and will begin to countdown to 0 minutes.


When the IP beeps after pressure cooking for 10 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Remove about 2 cups of the cooked potatoes to a bowl. Puree the remaining soup with an immersion blender in the pot {or in batches with a regular blender.} 

Return the pureed soup to the pot and off the heat, stir in the cheese until completely melted, then add the sour cream.  Season the soup with salt and pepper. 

Add the reserved potatoes and stir.

Serve garnished with reserved crumbled bacon, scallions, cheese and sour cream.

Tuesday, December 5, 2017

Instant Pot: Chunky Two-Bean and Beef Chili

Lately the weather has been quite chilly I wanted nothing more than something warm, comforting and hearty. Given that description, chili fit the bill and I came across this recipe for Chunky Two-Bean and Beef Chili. This chili takes beef, hot chili beans, dark kidney beans and a delicious blend of spices along with onion, garlic, bell pepper, tomato and red wine. It's not your typical chili but it definitely makes for a satisfying bowl to warm you on those winter nights!...

If I were to describe this even further, I found this chili recipe to be a cross between a stew and chili. It really takes the best of both and combines them together! The bonus is that it's gluten free to begin with and it's a great make ahead meal that's also freezer friendly. 



Chunky Two-Bean and Beef Chili
recipe from Cooking Light


  • 1 tablespoon canola oil, divided 
  • 1 1/2 pounds beef stew meat, cut in bite sized pieces
  • 3/4 teaspoon salt 
  • 1 1/2 cups chopped onion 
  • 1/2 cup chopped green bell pepper
  • 1 tablespoon minced fresh garlic
  • 2 teaspoons finely chopped jalapeño pepper 
  • 2/3 cup Cabernet Sauvignon or dry red wine 
  • 1 1/2 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons ground ancho chile pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon ground red pepper
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground cinnamon
  • (28-ounce) can whole tomatoes, undrained and chopped
  • (15-ounce) can dark red kidney beans, rinsed and drained
  • (15-ounce) can hot chili beans
In your Instant Pot:

Plug in the IP with insert set in place


Press SAUTE and add oil to IP.  Place half of beef in pot and season with salt & pepper to taste; sauté 5-7 minutes or until browned. Remove from pan. Repeat procedure with remaining beef; remove from pan.

To the now empty IP pot, add 2 teaspoons oil, onion, and bell pepper, and sauté for 3 minutes. Add garlic and jalapeño; sauté for 1 minute. 

Add wine, scraping pan to loosen browned bits. Return beef to pan.

Stir in the remaining ingredients (spices, tomatoes and beans) until evenly combined. 

Secure the lid of the IP and ensure the valve is set to SEALING.

Press CHILI and adjust the time to 25 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 25 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 25 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).


Ladle the soup in bowls and serve with shredded cheese, sour cream, avocado or your favorite garnishes.

Monday, December 4, 2017

Instant Pot: Simplified Chicken & Pork Kielbasa Cassoulet

The winter cold is just on the horizon and I'm always looking for comfort food to keep our bellies warm. Given that, here's a Simplified Chicken & Pork Kielbasa Cassoulet that makes winter a bit more bearable. Chicken, pork, bacon and Kielbasa slow cooks with beans and aromatics to create a comforting meal topped with buttery croutons to warm up to...

When reading the recipe, it may seem overwhelming with all the various lengths of time the different components take to prepare. But... it's worth it. Instead, think of this recipe as one you can make in advance and in stages. The chicken can be done in advance and rest in the brine for an hour. The topping can be done in advance since you're just making croutons. The bacon can be fried in advance, as with the chicken thighs. Even the cubed pork can be cooked ahead of time. The magic happens when all these components are combined together and allowed to cook for about an hour. Add the beans and the Kielbasa the mix, top with croutons and bake for a few minutes until the top is golden brown. As I mentioned, it's a simplified version of the traditional recipe... and it's the perfect dish to warm you up as we thaw from the winter into springtime!



Chicken 
1 cup kosher salt 
1 cup granulated sugar 
3 1/2 pounds bone in, skinless chicken thighs 

Topping 
6 slices hearty {GF} sandwich bread, diced
3 tablespoons unsalted butter; melted 

6 slices thick cut bacon, diced

1/2 pound kielbasa sausage, halved lengthwise and cut into 1/4-inch slices 
1 pound boneless pork loin roast (blade-end), trimmed of excess fat and cut in 1 inch cubes
1 small onion, chopped fine 
2 medium cloves garlic , minced
1 can (14.5 ounces) diced tomatoes, drained 
1 tablespoon tomato paste 
1 sprig fresh thyme 
1 bay leaf 
1/4 teaspoon ground cloves 
Ground black pepper 
3 1/2 cups chicken stock or canned low-sodium chicken broth 
1 1/2 cup dry white wine (I used Chardonnay)

2 cans Great Northern beans, rinsed and drained 

Brining the Chicken: In gallon-sized zipper-lock plastic bag, dissolve salt and sugar in 1 quart cold water. Add chicken, pressing out as much air as possible; seal and refrigerate until fully seasoned, about 1 hour. Remove chicken from brine, rinse thoroughly under cold water, and pat dry with paper towels. Refrigerate until ready to use. 

Preparing the Topping: While chicken is brining, adjust oven rack to upper-middle position; heat oven to 400 degrees. Mix bread crumbs and butter in small baking dish. Bake, tossing occasionally, until light golden brown and crisp, 8 to 12 minutes. Cool to room temperature; set aside. I love how the butter really added some richness in the topping while keeping it very crisp to offer some contrast in the dish!


In your Instant Pot:

Plug in the IP with insert set in place.

Press SAUTE and add the bacon and kielbasa, cooking until the bacon is just beginning to crisp and most of the fat has rendered, 5 to 6 minutes. Using a slotted spoon, transfer the bacon and kielbasa to a paper towel-lined plate and set aside. 

In the now empty IP, add half of the chicken thighs, fleshy-side down; cook until lightly browned, 4 to 5 minutes. Using tongs, turn chicken pieces and cook until lightly browned on second side, 2 to 3 minutes longer. Transfer chicken to large plate; repeat with remaining thighs and set aside. 

In the now empty IP, add pork pieces and cook, stirring occasionally, until lightly browned, about 5 minutes. Add chopped onion and cook, stirring occasionally, until softened, 3 to 4 minutes.

Add minced garlic, tomatoes, tomato paste, thyme, bay leaf, cloves, and pepper to taste; cook until fragrant, about 1 minute. Stir in chicken broth and wine, scraping up browned bits off bottom of pot with wooden spoon. 

Return the chicken in the pot, adding any accumulated juices. 

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 20 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 20 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 20 minutes, allow your IP to naturally release pressure for 20 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

When the display reflects L00:20 (which is 20 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Preheat your broiler as you wait for the pin to drop and all pressure is released from the IP.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).


Stir the kielbasa, drained beans and cooked bacon into the pot with the chicken and pork; remove and discard the thyme and bay leaf and adjust the seasonings with salt and pepper. 

Transfer the cassoulet mixture to a baking dish and sprinkle the croutons evenly over the surface.

Broil in preheated oven uncovered, until the flavors have melded and the croutons are deep golden brown, about 15 minutes. Let stand 10 minutes and serve.

Friday, December 1, 2017

Instant Pot: Italian Sausage & Spinach Manicotti


When friends ask me for some make ahead meal ideas, one of my first recommendations are for stuffed or layered pastas such as stuffed shells, lasagna or even manicotti. For one, stuffed and layered pastas allow for a lot of improvisation. You're able to get away with throwing random ingredients together mixed with a cheesy creamy filling, cover with sauce, top with cheese and bake away. These dishes are also great for freezing... and I've found that they make the best leftovers after the flavors have time to really meld.

I tend to make quite a few lasagnas and stuffed shells but one pasta dish I haven't really made too often is Manicotti. Perhaps it was the thought of having to boil the pasta tubes in water and then awkwardly filling them with a [makeshift] piping bag. But after reading up on various approaches to Manicotti, I learned it doesn't have to be so awkward. Manicotti can be easy with a couple tricks!

One trick is to do what I've done with the recipe below. I used the dry manicotti shells, boiled them and allowed them to cool. Instead of fumbling with trying to fill the shell through the open ends, I just cut them open lengthwise, add the filling down one side and roll it up into a tube. It's a perfectly filled tube every time. Alternately, you could use no-boil lasagna pasta sheets. You'll need to allow the pasta sheets to soak in hot water in order to have them pliable to work with. Once they're pliable and cool enough to work with, add the filling down one side and roll it up into a tube. I prefer using the manicotti tubes since resulted in a perfect pasta/filling ratio whereas using the lasagna pasta sheets tends to result in more pasta than filling. Another alternative is using jumbo pasta shells! But try what works best for you and see what you prefer!

Italian Sausage & Spinach Manicotti

recipe adapted from Cook's Illustrated

Manicotti pasta, cooked per package directions (or lasagna sheets or jumbo shells)

Meaty Tomato Sauce:
2 tablespoons extra virgin olive oil
1 pound Italian sausage, hot or sweet, casings removed
1/2 pound ground beef
3 cloves garlic, minced
1 large onion, chopped
1 cup finely chopped carrots
2 (28oz) cans crushed tomatoes
1/2 teaspoon red pepper flakes, optional
1 tablespoon dried Italian seasoning
salt to taste


Spinach & Cheese Filling:
10 oz frozen chopped spinach, thawed and squeeze dried
3 cups part-skim ricotta cheese
1 cup grated parmesan cheese
2 cups shredded mozzarella cheese
2 large eggs, beaten
3/4 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley

14 dry manicotti shells
1 cup grated parmesan cheese for topping



In your Instant Pot:

Plug in the IP with insert set in place.

Press SAUTE and add oil to IP and crumble the italian sausage and ground beef into the pot. Stir and cook until no longer pink, about 6 minutes. 

Add the garlic, onions and carrots to the meat and cook until fragrant but not brown, 3-4 minutes. 

Stir in crushed tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 5-7 minutes. 

Stir in basil and parsley; adjust seasoning with salt.

Transfer sauce to a large bowl and clean out IP insert. Return insert to IP.

Press KEEP WARM/OFF and place the IP trivet in the now clean, empty IP pot and add 1 1/2 cups of water.

For the spinach & cheese filling: Combine spinach, ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.

Lightly grease a 7" or 6" springform pan with cooking spray. Spread 1/2 cup of pasta sauce on the bottom of the springform pan.

Take the cooled manicotti shells and carefully cut a slit across each one to open up. Place 1-2 tablespoons of spinach and cheese mixture evenly down one side of each open manicotti shell and roll into a tube shape to enclose. Place seam side down in the prepared springform pan. 

Pour the remaining tomato sauce over the rolls in the springform pan and sprinkle top with remaining 3/4 cup grated cheese. Cover with plastic wrap and top with foil. Carefully place springform pan on the trivet set in the IP. 

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 20 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 20 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 20 minutes, allow your IP to naturally release pressure for 20 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

When the display reflects L00:20 (which is 20 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Preheat your broiler as you wait for the pin to drop and all pressure is released from the IP.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).


Meanwhile, preheat broiler.

Remove springform pan from IP and uncover.

Place springform pan on baking sheet and sprinkle manicotti evenly with remaining 1 cup Parmesan. 

Broil in preheated oven until cheese is spotty brown, 4 to 6 minutes or until browned to your preference, 

Allow to stand for 15 minutes, then serve. Additional freshly grated Parmesan can be added to garnish if desired.