Wednesday, March 30, 2011

Alaska and the Story of Miss Camon Part 2

We were fortunate to fly into Anchorage, during daylight hours and on a day when it was clear and beautiful. The above photo was taken from our plane as we were getting close to Anchorage. I need to say from the outset that pictures really don't do justice to all your eyes are taking in. Alaska is—well, majestic and that is difficult to capture. We did however, make a feeble attempt.

Our first stop was, The Alaska Fur Exchange, a fascinating little store that held an array of animal fur. Head pieces, gloves, boots, and it seemed, any type of fur imaginable. We had fun "trying on" all the various pieces, including some boots made out of beaver, which would be a must for me, if I lived there. This is how the natives have kept warm for centuries.

You may be needing to sport a couple of wolverines on your head.

Or, how do you think hubby and I look as wolf and fox?

For lunch that day Camon took us to a little place you might be familiar with, called Taco Del Mar. We don't have them here in Kentucky, so for us, it was a treat. I ordered the fish tacos and they were delicious!

Next stop was Alaska Wildberry Products Theatre and Park. We were not able to do the Theatre and park because it's mostly outdoors and not open in the winter. However we did enjoy the gift shop which is home to a 20-foot chocolate waterfall. The "falls" uses 3,000 pounds of chocolate. You can of course smell it as soon as you walk in.

If you are a family with little kids, and in Anchorage in the summer, your family would really enjoy this.

Breakfast the next morning was a highlight. We went to a restaurant called Snow City Cafe, alocal favorite. The food was delicious! Camon ordered the Kodiak Benedict–poached eggs, Alaskan king crab cakes, toasted english muffin, hollandaise, topped with green onions.

My husband and I ordered the Crabby Omelet—snow crab, swiss cheese, green onions and avocado. This café also serves lunch and everything on their menu looked scrumptious!

On day three we ventured out of Anchorage about 40 miles south to a little town called Girdwood. Everything about this day was spectacular. The drive to Girdwood is next to the bay (or inlet) and you are surrounded on all sides with spectacular mountain views.

Here, Camon and I are right next to the frozen bay. Sometimes you would see lots of mud-flats and other times, you would see the bay starting to melt and streams of slush and ice moving in currents beside you.

Once in Girdwood we went to the Alyeska Ski Resort. We walked around the hotel and from the hotel you can take this tram to the top. The view on the way up and from the top of the mountain was incredible! I've never seen anything like it!

If you are an avid skier, then this is the place for you. This photo was taken looking up from where you exit the tram. The skiers also have a choice to go further if they take the ski lift.

There is a very elegant restaurant at the summit with an incredible view (of course). There is also a snack bar for the skiers. Another little round building hosts a collection of fascinating historical photos and local stories telling the history of Alyeska and the construction of the ski lifts.

For lunch on the next day we went to a great restaurant in Anchorage called Moose's Tooth. This was a delicious pub and pizzeria. Camon and I enjoyed splitting the "A-Mae-Zing" apricot pizza, blackened chicken, cream cheese, apricot sauce, fresh red peppers, carrot threads, green onions and cilantro. My husband enjoyed the Pastrami Sandwich.

And for dessert, when you're already full, how about a piece of mud pie—yum!

On one of our last days we had the privilege of going to the Alaska Native Heritage Center. They were having a special event that particular day called the Multicultural Drumming and Dance Festival. We not only were able to see the Alaskan natives dancing and drumming. But, we also enjoyed seeing a troupe from Hawaii and some modern dance from New York.

Our first and last meal in Anchorage was spent at The Glacier Brewhouse. We liked this restaurant so much that we decided to eat there twice. The first time we had the Bourbon BBQ Alaskan Salmon. We did not have the camera handy and we were quite hungry, so no pictures of that. To call it "delicious" is a bit of an understatement! The second time, we had the Ginger-Pepper Crusted Rockfish (pictured above). Ginger-pepper seared rockfish, jasmine rice, Thai coconut curry, sauted spinach and peppers with cucumber, mango and pineapple salsa. A great way to end a great trip!

We are course forever grateful to my dear friend Camon for making this trip possible. She was also a wonderful tour guide, having everything planned out in advance. Life is good. So much to enjoy! But it's all made so much more wonderful in the presence of dear friends. We are so blessed.

Friday, March 25, 2011

Alaska and The Story of Miss Camon Part 1

Camon and I Enjoying Alaska

As I mentioned in my last post my husband and I just returned from a wonderful trip to the 49th State. Before I go into the details of that trip, I'm going to tell you a story that will eventually lead to how we came to venture to the beautiful state of Alaska.

Do you ever stop and wonder what your life would be like if your paths had never crossed with people that you now call friends? Those who are not mere acquaintances—but persons that you would consider deep and intimate friends? The kind you could share anything with. Such is the case with my friend Camon (rhymes with "salmon").

About 20 years ago, my husband and I decided that it was time to leave southern California. I was born and raised there. We were both ready to get out of the asphalt and concrete and head for "greener pastures." So, we packed up a moving truck and with two kids in tow, and headed for my husband's home state of Kentucky.

Camon with Our Son a Few Years Back

Moving from the large metropolis of Los Angeles to a tiny little village called "Paint Lick" was quite an adjustment for me. Culture shock. No—more like culture whiplash! I had left behind all my extended family in California, but was thankful for the warm embrace of my husband's family. For my first few months there, I felt like I was at summer camp and would soon go home to "the big city."

After months of looking for a church that we could call "home." We finally found the right one, full of young families—many with several children. One such family was the Bakers. They had five kids, and over time I discovered that this household was exceptional! This was a family who loved with all their hearts and were passionate about serving people. Their middle daughter, Camon, was only 11 years old when we met them. When she turned 12, I asked her to babysit for me for a short period of time. She was happy to do it and it was very apparent from the start that she loved children.

On Vacation with Three of Our Sons and Our Niece

Over time, we had 2 more children and I would ask "Miss Camon" (as the boys called her) to babysit more and more. We did not have a lot of family around who were able to babysit, so Camon was literally a "Godsend" to us. She was so great with the boys and someone we could fully trust. Through her high school and college years Camon and I developed a deep friendship. I had the honor and privilege of being a mentor to her. She in turn, seemed to really have a beautiful bond with all my kids, but especially my two youngest.

She was a part of our family, she hung out with us, babysat, went on vacation with us. On one such vacation to California for a family wedding, she seemed to always get "stuck" with all the kids. We dubbed her "poor Miss Camon" on that trip. She was always such a trooper.

Camon with Her Sister Hannah in the Arctic Circle

And that's the kind of girl she is! She is silly, adventurous, intrepid, fun-loving, has a great sense-of-humor and yet has a very deep, caring, compassionate and sensitive side to her as well. She is serious about the things that matter and laughs at things that don't.

Camon and I after a 5K

After her college years her adventuresome spirit took over and she landed a job as an elementary school teacher in Alaska. She didn't shoot for the "sunny" south either– but rather a tiny village way up in the Arctic Circle. This is a place, mind you, where the sun barely dances on the horizon for about an hour and a half during the winter months. Can you imagine being on a playground in the dark, -20º (and colder), with 20 first graders? What can I say?—she's a wild woman!

After a 3-year stint she returned to the lower 48 for a couple of years. But this year she was back up in the Arctic Circle teaching school once again.

So, here's the deal, she calls me back in October and says, "Hey, how would you and your husband like to meet me in Anchorage during my spring break." "Oh my goodness, that would be a blast!" I replied. The whole trip was a gift from Camon to us for our 29th anniversary!

And a blast we did have!

Check back soon for my next post. I will be telling you all about our trip, the places we went, things we saw, and the wonderful food we ate!

Monday, March 14, 2011

Salmon Baked in Foil

I have been scarce and not posting much in the last week because I have been on vacation! My husband and I had a wonderful opportunity to go to the beautiful state of Alaska. I am excited to tell you all about it! Check back soon for pictures and a full report.

For today, a salmon recipe! We ate some great Salmon while we were in Alaska! I love the versatility of this fish, and this is just another great way to prepare it. It is a cinch to put together, bake and enjoy all the tasty, healthy benefits.

This recipe comes from Giada De Laurentiis. She explains this technique of cooking fish in Italy. It's called "al caroccio" which means "in a bag." This method actually steams rather than bakes the fish. Traditionally it's done with parchment paper, but aluminum foil is a bit better at locking in the juices.

Although I did used canned diced tomatoes, I am anxious to try this with fresh tomatoes, the recipe calls for using either, so that this can be prepared at any season.

It takes just 25 minutes to bake in the oven and comes out perfect and tender.

Salmon Baked in Foil
Giada De Laurentiis

  • 4 (5 ounces each) salmon fillets
  • 2 teaspoons olive oil plus 2 tablespoons
  • Salt and freshly ground black pepper
  • 3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
  • 2 chopped shallots
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme

Preheat the oven to 400 degrees F.
Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

Yield - 4 servings

Espresso Crepes with Ice Cream and Dark Chocolate Sauce

We are huge coffee lovers around here so this dessert appealed to me from the moment I saw it. We cheated a bit and instead of using the low-fat ice cream, that the recipe calls for, we used Starbuck's—Java Chip. It was amazing!

The espresso flavor in the crepes was not overpowering at all. The chocolate sauce although a bit thick and therefore not very "drizzleable," tied all the flavors together beautifully. This is an easy, do-ahead dessert. You can prepare the crepes and chocolate sauce beforehand and simply re-heat when ready to serve.

If your kids aren't fond of coffee ice cream (some of mine aren't), you can of course substitute vanilla. I believe that there will be no complaints about the chocolate sauce. It really is delicious! In fact, made with ingredients that are usually on-hand, this could be your new favorite chocolate sauce.

Espresso Crepes with Ice Cream and Dark Chocolate Sauce
Adapted from Cooking Light

  • 1/3 cup half-and-half
  • 2 tablespoons honey
  • 3 ounces semisweet chocolate, chopped
  • 8 Espresso Crepes (see below)
  • 2 cups low-fat coffee ice cream (or any coffee flavored ice cream)

Combine half-and-half and honey in a small saucepan over medium heat; cook 3 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Remove from heat. Add chocolate; stir until smooth.
Fold each crepe in half; fold in half again. Place 1 crepe on each of 8 plates. Top each serving with 1/4 cup coffee ice cream; drizzle with 4 teaspoons sauce.

Yield: 8 servings

Espresso Crepes

  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 2 teaspoons sugar
  • 2 teaspoons instant espresso powder
  • 1/4 teaspoon salt
  • 1 1/4 cup milk
  • 1/4 cup water
  • 1 tablespoon butter, melted
  • 2 large eggs

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, espresso powder, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.
Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.
Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.

Yield: 13 crepes (serving size: 1 crepe)

Friday, March 11, 2011

Coconut Banana Bread with Lime Glaze

I buy a bunch of bananas at least once a week. My family is a bit picky though, once the bananas get too many brown spots, they lose interest in them. Which is fine, since I'm already scheming how I might use them when they are "past their prime." There are very familiar ways to use up older bananas—banana bread, muffins, pancakes, and smoothies, to name a few. All of these are very delicious, but I still like to be unique and break from the "usual" recipes.

This recipe caught my eye months ago. Since I've begun blogging, I'm able finally to use all those recipes that have been accumulating in my "to try" pile. I don't have any trouble trying new recipes. My challenge comes more from breaking away from my "tried and true" recipes such as the one I use for banana bread. I can be such a "creature of habit."

I'm always glad when I do stretch myself and try new things in the kitchen. This bread was flavorful, moist and an all-around winner. I had just taken it out of the oven when it was time to pick up my kids from school. I told them that there was a snack waiting for them at home. Of course, my picky sixteen-year-old declared "I don't like coconut and I'm not wild about lime." Nevertheless, he did gobble up a big piece and seemed to enjoy it!

This post has been linked to Eat at Home.

Coconut Banana Bread with Lime Glaze
Adapted from Cooking Light

  • 2 cups all-purpose flour (about 9 ounces)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1 1/2 cups mashed ripe banana (about 3 bananas)
  • 1/4 cup plain low-fat yogurt
  • 3 tablespoons dark rum (optional)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup flaked sweetened coconut
  • Cooking spray
  • 1 tablespoon flaked sweetened coconut
  • 1/2 cup powdered sugar
  • 1 1/2 tablespoons fresh lime or lemon juice

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Yield: 1 loaf, 16 servings (serving size: 1 slice)

Calories 193 (21% from fat); Fat 4.6g (sat 2.8g,mono 1.1g,poly 0.3g); Iron 1mg; Cholesterol 35mg; Calcium 15mg; Carbohydrate 35g; Sodium 179mg; Protein 2.9g; Fiber 1.1g

Thursday, March 10, 2011

Italian Beef Stew with Polenta

The long winter days are finally, thankfully coming to an end. I for one am ready to say goodbye. We are already enjoying the first signs of spring here. The daffodils are in bloom as are the forsythias. Although it is a cold dreary day here today, spring is just around the corner and I am thrilled!

Even though winter is not my favorite season of the year. I do enjoy the warmth and comfort that winter foods bring. Most especially braised meats, stews, roasts. There is nothing like stepping into your kitchen after a dish has been in the oven for several hours. It smells divine and everything is warm and cozy while snow is falling outside!

So, as a last hurrah for winter, I made this beef stew. it was everything I love in a stew! I especially liked the addition of the sun-dried tomatoes rather than the traditional diced tomatoes that are in so many stews. When you make this, just remember to start it early, it is a good 3 hour cooking time. Enjoy the warmth and coziness it brings on these last winter days.

This post has been linked to Eat at Home.

Italian Beef Stew with Polenta

  • 2 medium onions
  • 1 cup sun-dried tomatoes (not oil-packed)
  • 3/4 cup dry red wine (or substitute beef stock)
  • 3 tablespoons tomato paste
  • 1/4 cup all-purpose flour
  • 1 1/2 cups beef stock
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped rosemary leaves
  • 4 garlic cloves, pressed
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 boneless beef chuck pot roast (3 lbs), trimmed and cut into 1-in pieces
  • 4 medium carrots, peeled

Preheat oven to 350 degrees. Dice onions and slice tomatoes in half lengthwise; place in dutch oven or roasting pan (with lid). Combine wine, tomato paste and flour; whisk until incorporated. Whisk in stock until blended; pour mixture into roasting pan.
Combine oil, rosemary, pressed garlic, salt and black pepper; mix well. Place rosemary mixture and beef in a mixing bowl; mix well and pour over onion mixture. Bake, covered, 1 hour. Carefully remove from oven. Stir beef mixture. Cover and bake an additional 1 1/2 - 2 hours or until beef is tender, stirring every hour.
Meanwhile, cut carrots on a bias into 1/2 inch slices. Stir into stew during the last 40 minutes of cooking. Remove baker from oven and let stand, covered, 10 minutes or until stew is thickened. Serve with Polenta, if desired.

For Polenta

  • 5 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/4 cups yellow cornmeal
  • 2 tablespoons butter
  • 1/4 cup heavy whipping cream
Bring water to a simmer over medium heat in saucepan. Add salt and pepper. Gradually whisk in cornmeal; whisk until incorporated. Cook 3-4 minutes until thick, whisking often. Remove saucepan from heat and stir in butter and cream.

Yield 8 servings (1 cup servings)

Calories 340, Total Fat 11 g. Saturated Fat 3.5 g. Cholesterol 70 mg. Carbohydrate 17 g.
Protein 39 g. Sodium 860 mg. Fiber 3 g

Wednesday, March 9, 2011

Big Fat Wednesday

We finally had some warmer temperatures, so Maddie was more than thrilled to take her ball outdoors and run those little legs. As I've mentioned, no exercise seems to be enough for her. She craves it! On occasion, after a big hike, or after going on a run with one of us, we have seen her get somewhat worn out. Give her a few hours though and she'll be ready to go again.

Here's the girl after she's had ample time to run and play. Sometimes we'll gather around her when she's sleeping like this because she's hilarious, paws straight up in the air, snoring her head off—precious. There are no words . . .

Monday, March 7, 2011

Poached Pears with Raspberry Sauce

Are you ready to transform an ugly fruit into an elegant, beautiful dessert? I had tasted poached pears once before, never had I made them myself and I was itching to. I noticed last week that pears were on sale so, here was my chance.

Your average pears are not all that unpleasant to look at. I usually buy Bartlett or Anjou varieties for snacking and cooking. But a Bosc pear—those I had never cared to buy. They are just so… ugly! When it comes to poaching however, Bosc pears seem to be the way to go. They are firm and hold their shape really well. I'm kicking myself about right now that I didn't snap a picture before I peeled the poor things.

These pears really did impress. The infused flavors of the raspberry provided just the right amount of sweetness, only to be complimented by the raspberry sauce drizzled down the sides. These are a perfect dessert. Not too filling, not too sweet—perfect! I've always said that a dessert comprised solely of fruit is like nature's candy!

Poached Pears with Raspberry Sauce


  • 4 Bosc pears
  • 64 ounce bottle Cran-Raspberry juice (I used Ocean Spray)
  • 1/4 cup sugar
  • 1 cinnamon stick
  • 4 whole cloves
For the Sauce:
  • 2 cups fresh or frozen raspberries
  • 2 Tablespoons reserved juice (from poaching)
  • 1 Tablespoon sugar

Peel the pears, being careful to keep stem intact. Combine juice, sugar, cinnamon stick and cloves in a pot, bring to a boil. Gently place the pears in the boiling juice, bring to a boil again. Place foil on top of pears to keep submerged in liquid. Turn heat down and simmer 25-30 minutes. Carefully remove pears from pot with a slotted spoon. Allow to cool completely. Refrigerate for 2 hrs or overnight.
For the sauce, combine raspberries, reserved juice and sugar. Heat slightly to melt the sugar. Cool completely. Drizzle over pears, placing berries around the pears.
Sauce can be made ahead of time.

Yield - 4 servings

Saturday, March 5, 2011

Roasted Cauliflower, Chickpeas, and Olives

Oh, the lowly side dish! The vegetable dish added to our dinner menus can take such a back-seat to the exalted main dish. Even though vegetables are usually not the star, they can be such a sensational component of our dinner menus. This particular dish can be a wonderful, unique, addition to any lunch as well, thanks to the chickpeas that contribute a great source of protein.

Roasting is one of my favorite ways to prepare vegetables. It deepens and intensifies the flavors, making them irresistible. The lowly cauliflower in this dish becomes a rising star with the additional flavors of roasted garlic, red pepper, chickpeas and my personal favorite, green olives.

We enjoyed this dish for lunch. I'm anxious to also try it as a complement to a main dish.

Roasted Cauliflower, Chickpeas, and Olives
Adapted from Cooking Light

  • 5 1/2 cups cauliflower florets (about 1 pound)
  • 24 green Spanish olives, pitted and halved
  • 4 garlic cloves, coarsely chopped
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 3 tablespoons olive oil
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 3 tablespoons fresh flat-leaf parsley leaves (optional)
Preheat the oven to 450°.
Combine first 4 ingredients in a small roasting pan. Drizzle with oil; sprinkle with pepper and salt. Toss well to coat. Bake at 450° for 22 minutes or until cauliflower is browned and crisp-tender, stirring after 10 minutes. Sprinkle with parsley.

Yield: 6 servings (serving size: about 2/3 cup)

Calories 176 ; Fat 10.1g (sat 1g,mono 6.4g,poly 2.4g); Cholesterol 0.0mg; Calcium 42mg; Carbohydrate 17.6g; Sodium 585mg; Protein 4.2g; Fiber 4.2g; Iron 1.2mg

Thursday, March 3, 2011

Zesty Ravioli Skillet

Who doesn't struggle to get a good meal on the table every night of the week? It is such a challenge and we all need quick, easy prep meals in our "repertoire" to be efficient. For a weeknight dinner I love it when the meal has 4 basic elements—fast, inexpensive, tasty and yes, healthy. Okay, I'll be honest, I'm feeling good if I can pull off one of those. On some evenings I'm just happy to get dinner on the table!

This ravioli dish comes together in about 20 minutes, it is around $2.00 a serving. It's very tasty, and although "healthy" can be a relative term, it certainly "makes the grade" around the Packed Table. And, if you are one who is vegetarian, or likes to throw meatless dishes into the mix, then we have another added option.

This dish is a winner all the way around. Don't be afraid to add the jalapeño pepper. With the seeds removed and the pepper cooked it diminishes the fiery kick, yet intensifies the flavor.

Zesty Ravioli Skillet

  • 1/3 cup heavy whipping cream
  • 4 cups loosely packed fresh baby spinach leaves
  • 6 0unces grated or sliced provolone cheese
  • 1 tablespoon olive oil
  • 1 small jalapeno pepper, seeded
  • 2 garlic cloves, pressed
  • 2 cans diced tomatoes with onions, undrained
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 pkg (24 ounce) small frozen cheese ravioli
  • Halved grape tomatoes (optional)
Wash spinach and drain. Set aside.
Add oil to 12 in. skillet; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño. Add jalapeño to skillet; cook and stir 1 minute or until crisp-tender. Press garlic into skillet, cook and stir 15-20 seconds or until fragrant.
Add tomatoes, salt and black pepper to skillet; cook and stir 1-2 minutes or until simmering. Add ravioli; stir to coat. Cook, uncovered, 4-5 minutes or until tender. Stir cream into skillet. Cook, uncovered, 1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook, covered, 1 minute or until spinach start to wilt.
Remove skillet from heat. Top with cheese; cover skillet and let stand 1-2 minutes or until cheese is melted. Garnish with grape tomatoes, if desired.

Yield - 8 servings