Lesliestern_ on LTK

Spring Salad It’s light, it’s bright, and it’s beautiful ☀️🌈🥗This Spring Salad makes for a beautiful salad to accompany any meal. Lemon Garlic Vinaigrette - serves 4 1/3 cup of lemon juice 1 tsp dijon mustard 2 cloves of Pickerfresh pickled garlic 1/2 cup of olive oil Salt and Pepper to taste Dash of italian seasonings 5 fresh basil leaves Combine and blend with an immersion blender or in a blender. Set aside and keep at room temperature until ready to use. Salad 4 cups romaine lettuce, chopped 1 avocado, sliced 2 grilled chicken breasts, diced 1 persian cucumber, sliced 1/2 cup garbanzo beans 1/2 cup Pickerfresh pickled beets, cut into quarters 1/2 cup cherry tomatoes, halved To a medium sized bowl add the romaine and top with the ingredients. When ready to eat, drizzle dressing over top and mix well. This can easily be prepped ahead of time (keeping the beets and dressing on the side). Then dress and mix well prior to serving. LTKHome LTKParties LTKFamily

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Leslie Stern’s Stay Married Chicken Recipe below:

Here’s what you’ll need:
1 lb of thinly sliced chicken breasts
1/3 cup half and half (to coat the chicken)
1 1/2 cups of seasoned breadcrumbs (Italian seasoning, garlic powder, salt and pepper)
Olive oil (enough to coat the bottom of the pan)
3 tbsp butter
4 slices of lemon

🍋Lemon Sauce:
Juice of 2 large lemons (or more if you like it saucy. It should be about a 1/2 cup of juice)
*must be fresh lemon juice*
Equal parts olive oil (to the amount of lemon juice you have)
2 cloves of garlic, grated
A handful of fresh basil, roughly chopped
Salt, pepper, Italian seasoning and dash of paprika.

Start by making the lemon sauce:
Combine the juice of two lemons, salt, pepper, Italian seasonings, grated garlic, and paprika into a measuring cup.
Slowly whisk in an equal amount of olive oil until well combined. Add in freshly chopped basil. Stir and set aside.

1. Preheat the oven to 325.
2. Thinly slice the chicken breasts and season with salt, pepper and Italian seasonings.
3. Add the chicken to a bowl and pour over the half and half until evenly coated.
*I use half and half in substitution for an egg. This will help the breadcrumbs stick to the chicken.
4. Dip the chicken breasts into the breadcrumb mixture, coating all sides of the chicken.
5. Heat an oven safe pan on medium with olive oil and butter.
6. Cook the chicken on each side until golden brown. (The chicken does not need to be fully cooked through, as it will finish cooking in the oven). About 3-4 minutes, per side.
7. Remove the browned chicken and place on a paper towel lined plate. Repeat until all of the chicken has been cooked.
8. Once all the cutlets are browned, add the chicken back into the hot pan, top with sliced lemon and pour the lemon sauce over the chicken. Let bubble for 2 minutes.
9. Bake in the oven for 12-18 minutes until bubbling and all of the chicken is fully cooked through and golden brown.
10. Keep warm at 200 until ready to serve. Serve and top with the lemon sauce from the pan.

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Leslie Stern’s Stay Married Chicken

Here’s what you’ll need:
1 lb of thinly sliced chicken breasts
1/3 cup half and half (to coat the chicken)
1 1/2 cups of seasoned breadcrumbs (Italian seasoning, garlic powder, salt and pepper)
Olive oil (enough to coat the bottom of the pan)
3 tbsp butter
4 slices of lemon

🍋Lemon Sauce:
Juice of 2 large lemons (or more if you like it saucy. It should be about a 1/2 cup of liquid)
*must be fresh lemon juice*
Equal parts olive oil (to the amount of lemon juice you have)
2 cloves of garlic, grated
A handful of fresh basil, roughly chopped
Salt, pepper, Italian seasoning and dash of paprika

Start by making the lemon sauce:
Combine the juice of two lemons, salt, pepper, Italian seasonings, grated garlic, and paprika into a measuring cup.
Slowly whisk in an equal amount of olive oil until well combined. Add in freshly chopped basil. Stir and set aside.

1. Preheat the oven to 325.
2. Thinly slice the chicken breasts and season with salt, pepper and Italian seasonings.
3. Add the chicken to a bowl and pour over the half and half until evenly coated.
*I use half and half in substitution for an egg. This will help the breadcrumbs stick to the chicken.
4. Dip the chicken breasts into the breadcrumb mixture, coating all sides of the chicken.
5. Heat an oven safe pan on medium with olive oil and butter.
6. Cook the chicken on each side until golden brown. (The chicken does not need to be fully cooked through, as it will finish cooking in the oven). About 3-4 minutes, per side.
7. Remove the browned chicken and place on a paper towel lined plate. Repeat until all of the chicken has been cooked.
8. Once all the cutlets are browned, add the chicken back into the hot pan, top with sliced lemon and pour the lemon sauce over the chicken. Let bubble for 2 minutes.
9. Bake in the oven for 12-18 minutes until bubbling and all of the chicken is fully cooked through and golden brown.
10. Keep warm at 200 until ready to serve. Serve and top with the lemon sauce from the pan.

Chicken Riggies

1 6 oz can of tomato paste
2 cloves of garlic, grated
1 cup of heavy whipping cream
1/2 cup freshly grated parmesan cheese
Gibson’s seasoning
2 tbs butter
Pasta
Olive oil

Breaded Chicken Cutlets:
1 lb thinly sliced chicken breast
1/3 cup half and half or heavy whipping cream
1/2 cup panko bread crumbs
1/2 cup Italian bread crumbs
1/2 cup grated parmesan cheese, plus more for garnish
1 cup olive oil
4 tablespoons butter
Gibsons Seasoning Blend

To make the sauce:
1. Heat a pan with olive oil, add grated garlic and stir for 1 minute.
2. Add tomato paste and seasonings and stir until well combined.
3. Turn down the heat to low, add in heavy cream, stir and let simmer for 15 minutes, stirring occasionally. Then, add in the butter and stir until melted.
4. Pour the sauce over the cooked pasta and stir until fully coated.
5. Slice the chicken cutlets, place ontop, sprinkle with cheese and enjoy!

To make the chicken:
1. Season the chicken with the @gibsonssteakshop blend. Add half and half to coat and mix well.
2. Mix panko, breadcrumbs, cheese, and seasonings in a separate bowl.
3. Take a coated chicken breast and press each side of the chicken into the breadcrumb mixture. Repeat until all are breaded.
4. Heat up a pan with olive oil and butter.
5. Add chicken, two at a time to the pan and fry until golden brown on each side, flipping once.
6. Remove from the pan and drain on a plate lined with a paper towel.
7. Season with a sprinkle of salt. Set aside until ready to serve on pasta.

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I’m using my @bonafurtuna Everyday Olive Oil to make this quick and delicious bread dip that comes together in minutes and brings so much flavor. Made with 100% organic olives from Italy, it’s a pantry staple every kitchen needs. 🫒

Here’s what you’ll need:
½ cup Bona Furtuna Everyday Organic Olive Oil
¼ cup Bona Furtuna Balsamic Vinegar
1 garlic clove
½ teaspoon crushed red pepper flakes
½ teaspoon dried Italian herbs
1 tablespoon fresh basil
1 tablespoon grated parmesan cheese
Salt and freshly ground black pepper
Fresh French bread

Here’s how to make it :
Pour olive oil into a wide, shallow bowl.

Add balsamic vinegar.

Grate in fresh garlic.

Sprinkle red pepper flakes and Italian herbs (pinch herbs between your fingers to release flavor).

Add chopped fresh basil and grated parmesan.

Season with salt and pepper to taste.

Mix well and serve with your favorite bread.

Make it ahead or enjoy it right away, either way, it’s the perfect summer dip!

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Ingredients:

1 lb ground beef (93/7)
1 lb Italian sausage
2 eggs, beaten
1/2 cup day-old bread, torn into small pieces
1/3 cup half and half
1/2 cup seasoned bread crumbs, more if needed
1 cup grated parmesan cheese
1 handful fresh Italian parsley, chopped
2 tsp garlic powder
Salt and pepper to taste
1 tsp Italian seasoning
Olive oil
Instructions:

Soak bread in half and half in a small bowl until absorbed.
In a large bowl, combine beef, sausage, eggs, soaked bread, breadcrumbs, parmesan, parsley, garlic powder, salt, pepper, and Italian seasoning. Gently mix until combined (don’t overmix).
If the mixture is too wet, add more breadcrumbs until sticky but not wet.
Roll into meatballs using a cookie scoop, then shape with your hands.
Chill in the fridge if cooking later, or proceed to browning.
Heat olive oil in a cast iron skillet over medium heat. Brown meatballs on each side until golden.
Transfer meatballs to simmering sauce and cook for 1 to 3 hours on low.

To make meatball subs:

Here's what you need:

Mini French Rolls
Meatballs (Recipe in the link in bio)
Marinara
Provolone cheese, sliced
Giardiniera (optional)

Preheat the broiler in the oven
Warm up the meatballs and sauce.
Cut the meatballs in half. Add a piece of cheese inside the bread, top with meatballs, sauce and cheese.
Add into a foil lined loaf pan and place into the oven for 1-3 minutes until the cheese has melted.

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A must have for party season!

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My Easy Taco Dip

Everyone's had a taco dip before, but not everyone seasons the layers as they should. We're taking a classic, and adding some love to make an easy and delicious taco dip!

Here's what you'll need:
1 can of refried beans
1 cup light sour cream
1/2 cup of your favorite salsa
2 avocados
2 cups pico de Gallo
1 lime
1-2 cups freshly shredded cheddar cheese
9x13 dish

Homemade taco seasoning:
1 tbs chili powder
1 tbs paprika
1/2 tsp garlic powder
1/2 onion powder
1/2 tbs cumin
1/4 tsp oregano
1/4 tsp salt
1/4 tsp pepper
Dash of cayenne pepper

Here's how to make it:
1. You start by making homemade taco seasoning. It's so easy, don't even think about buying it. You have all the ingredients in your spice drawer, I promise!
Set that aside, because you'll divide it into two later.
2. Add 3./4 of the can of refried beans, 1/2 of the seasoning mix and juice of a lime to a bowl. Mix well until combined. Spread in the bottom of the dish. This will be the bottom layer.
3. Take 1 cup of sour cream, and add the remaining taco mixture. Spread onto the refried bean layer.
4. Then spread your favorite salsa on top of that. I used a green one, but any will do!
5. For the guacamole layer, mash 2 avocados with 1/2 cup of pico and the juice of a lime. Add that on top of the salsa layer.
5. Top with cheddar cheese and more pico.
6. Refrigerate for at least 1 hour. Serve with crispy tortilla chips and enjoy!

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If you have a wood cutting board, you must do this!

Everything you need is linked!

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Let’s grill up some carne asada tacos!

First, marinate your skirt steak with my carne asada marinade:

Juice of 2-3 limes
Juice of 1 orange
1/2 of seeded jalapeno, diced
1/2 cup of freshly chopped parsley
3 garlic cloves, minced
1 tbsp white wine vinegar
2 tsp cumin
2 tsp pepper
2 tsp salt
3 tbsp olive oil

Add everything to a bowl, and mix well. Add skirt steak and marinade into a ziplock. Let marinate overnight or at least 4 hours.

Remove from fridge 30 while grill heats. Grill to perfection. Let meat rest before dicing up and serving.

Make a taco bar - warmed corn tortillas, cotija cheese, diced white onions, fresh cilantro, limes and salsa verde! Serve with rice and beans!

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The perfect chicken cutlet
o 4-6 pieces of thinly sliced chicken breast

o 1/3 cup half & half (for coating)

o 1 ½ cups seasoned breadcrumbs

o Olive oil (enough to coat the bottom of the pan)

o 2 tablespoons butter

o Seasonings: salt, pepper, Italian seasonings, garlic powder

Season the chicken breasts with salt, pepper, and Italian seasonings.
Place the chicken in a bowl and pour the half & half over it, ensuring all pieces are evenly coated.
Dip each chicken breast into the seasoned breadcrumbs, covering all sides.
Heat a heavy-bottomed pan and add a swirl of olive oil and a teaspoon of butter. The oil should just coat the bottom of the pan.
Once the oil is hot, sear the chicken for about 2-3 minutes on each side until golden brown.
Remove the browned chicken and place it on a paper towel-lined plate. Repeat with the remaining pieces.

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This pasta is on just about every menu and it's so easy to make at home. I bet you already have most of the ingredients on hand. Here's my easy Rigatoni alla Vodka. Save this for your next comfort food craving.

Here's what you'll need:
2 tbs olive oil
1/2 small onion, diced
2 cloves of garlic, grated
8oz tomato paste
1 1/2 cup heavy cream
1/3 cup vodka
2 tsp italian seasoning
1 tsp crushed red pepper
Salt and Pepper to taste
1 box of rigatoni
3/4 cup freshly grated parmesan
1/2 cup pasta water
3 tbs butter

Here's how you make it:
Saute onions in olive oil until softened.
Add garlic and cook for 1 minute.
Add tomato paste and stir until combined.
Add seasonings and vodka. Let cook for two minutes.
Add heavy cream slowly, continuously stirring until well combined.
Let cook 8-10 minutes on low.
Boil pasta. Once almost done, add about 1/2 cup of the pasta water to the sauce to thin.
Add pasta and combine. Finish with butter and parmesan.

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Soup season is here. This is the perfect comfort meal on a cold night or when you’re not feeling your best. A big bowl of nutritious and vitamin packed soup. Mix and match any veggies you like or have on hand. The key is to season it well and make it colorful.

Here’s how you make it:
1 medium onion, diced
4 carrots, thinly sliced into rounds
3 ribs of celery, thinly diced
1 red bell pepper, diced
1 zucchini, diced
1 cup of fresh green beans, cut into small pieces
3 cloves of garlic, minced
2 tbsp tomato paste
1 28 oz can of crushed tomatoes
1 15 oz of diced tomatoes, drained
2 cartons (4 cups) of beef bone broth
2 tbsp Gibsons seasoning salt
Freshly ground pepper
2 cups of fresh spinach
1 can of dark red kidney beans, rinsed and drained
1 can of cannellini beans, rinsed and drained

Start by prepping all the veggies.
Use a large pot, add olive oil and saute the onions, carrots and celery until onions are translucent. Sprinkle them with seasoning salt.
Add in zucchini, bell pepper, and green beans.
Once softened, add in the garlic and tomato paste.
At this point, cook until the veggies are to your liking, they won't cook much more, so if they're too crunchy, keep on the heat until they're fork tender.
Season again, then add in the tomato paste, canned tomatoes and beef broth.
Bring to a boil, then reduce to a simmer and let simmer for 10 minutes.
Add in beans and spinach. Let simmer for 10 more minutes. Taste for seasonings.
Enjoy!

Serve with crusty bread, grilled cheese, or on its own!

Tips:
The key is to saute the veggies until they are soft, but not mushy.
Then add the liquids and bring to a boil, then simmer.
Use any veggies you like, great to clean out your fridge or raid the produce section. The more variety, the better it will taste!

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It’s a simple breakfast but the tools are what make it exceptional. Can’t make eggs and toast without my @madein pan and @brevelle toaster

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Want a low calorie pick me up? Kubo has organic, high energy tea. Enjoy it iced or hot.

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Fall glasses to get in the spirit. Festive kitchens make cozy homes!

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Strawberries over Pound Cake

It's a simple dessert loved by all and pairs well with coffee and ice cream. Make this for your next party!

Here’s the recipe for my pound cake and this beautiful bowl by Gina DeSantis Ceramics I served the berries in.

Strawberries:
1 package strawberries
1/3 cup sugar

Wash and cut the strawberries into quarters.
Add to a saucepan on medium heat. Pour in sugar, stir until well combined.
Let cook while stirring for 5-10 minutes until the strawberries have broken down to your liking. I like pieces of berries, so I removed them from the heat after 8 minutes.
Let cool, then store in the refrigerator until ready to serve.
Transfer to a beautiful bowl along side the sliced pound cake

Pound Cake
1 cup butter, room temp
1 1/2 cups sugar
3 large eggs
1/2 cup sour cream
1/2 tsp vanilla
1 1/2 cup flour, sifted
1/4 tsp baking soda

Preheat oven to 350° (convection, if you have)

Cream butter, sugar, and vanilla.
Add sour cream, mix until incorporated.
Sift baking soda and flour, and add to the mixture gradually, alternating with the eggs.

Butter a loaf pan, flour the inside of the pan and discard extra flour.
Pour batter into pan, and bake for 40-60 minutes. At 45 minutes, if the cake is browning too fast, add foil loosely over top to continue cooking without browning.

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Made in Summer Sale

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I'm about to give you the secret to the best soft and chewy chocolate chip cookies.

It starts with the toll house recipe but adds just a touch more butter and requires creaming the butter and sugar long enough so it's light and fluffy. Then, uses an Air Bake pan to get them to be the most tender and delicious cookies you'll ever make.

Here's what you'll need:
2 ¼ cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) and 1 tbsp butter, softened
¾ cup granulated sugar
¾ packed, dark brown sugar
1 tsp vanilla extract
2 large eggs
2 cups Toll House semi-sweet chocolate morsels

Here's how you make them:
Preheat oven to 375
Combine flour, baking soda and salt into a bowl.
In a mixer beat butter, sugar and brown sugar until pale and fluffy (about 7 minutes).
Add in vanilla and one egg at a time, beating well after each egg.
Slowly add in flour, until all combined.
Stir in chocolate chips
Use a cookie dough scoop to drop dough onto an ungreased and air bake cookie sheet.
Bake for 9-11 minutes, until just golden brown.
Let rest on cookie sheet for 3 minutes, then transfer to a cookie rack to cool.
Store in an air-tight container for up to 5 days.

Tips:
The cookie sheet makes a difference. Use an Air Bake sheet! I linked the one I use in my bio.
Cream the butter and sugar really well, I mean, turn the mixer on and walk away for 6 minutes. Trust me!

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The secret is the pan! Madein’s Ceramiclad pan makes making scrambled eggs an effortless dish. They’re perfect every time! The recipe is simple, just don’t forget the secret ingredient - the pan!

2 eggs, beat
1 tsp butter
Toast
Salt and pepper

How to cook the perfect eggs
Heat a pan on low heat for 3–4 minutes until warm.

Add a little butter to the pan and let it melt.

Pour in the eggs.

Let them cook for about a minute without touching.

Use a silicone spatula to gently pull the eggs from the edges to the center.

Flip and move the eggs gently until they’re mostly cooked but still look a bit wet and shiny.

Turn off the heat and let the eggs rest for 1 minute.

Serve on buttered toast. Add salt and pepper to taste.

Enjoy!

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Want the softest skin? It also isn’t greasy and leaves the lightest and freshest scent.
You need these.

Apply after a shower and you’ll be amazed at how good your skin feels hours later

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Leslie Stern’s Chicken Salad

2-3 chicken breasts seasoned with all purpose seasoning
4 stalks of celery, finely diced
1/2 red onion, finely diced
Juice of 1/2 lemon
1/3 cup fresh parsley, chopped
1/2 cup mayonnaise (or to your liking)
1 tbsp Dijon mustard
Salt and Pepper to taste

I like the chicken to still be slightly warm, I think this helps the dressing absorb into the meat. Once the chicken has cooled, dice into small pieces.

Then add all the ingredients in a large bowl together, mix well, taste for seasoning, put into an airtight container and let sit in the refrigerator for at least 4 hours for all the flavors to marry.

Taste again for seasoning. Use this for chicken salad sandwiches, to add with veggies and pita chips or just eat as is.
You can use the breast meat from a rotisserie chicken to make this even easier.

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Chicken Stir Fry

2 lbs boneless skinless chicken thighs
1 cup green pepper, cut into 1 inch pieces
1 cup red pepper, cut into 1 inch pieces
1 cup onion, cut into 1 inch cubes
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
2 tbsp Avocado oil

Marinade:
1/2 cup Kikkoman less sodium soy sauce
1 tsp sesame oil
3 tbsp hoisin sauce
1 tsp rice vinegar
3 cloves of garlic, minced
4 cups of cooked rice

Here’s how you make it:
1. Prepare the marinade and pour over chicken. Let marinade for 30 mins to 8 hours.
2. To a wok add a dash of avocado oil and an even layer of the chicken. Let cook for 6 minutes, until golden brown. Flip, add any remaining marinade and cook for another 6 minutes, or until fully cooked. Remove, set aside. Repeat the process until all the chicken is cooked.
3. To the pan add the veggies, season with garlic powder, salt and pepper.
4. Let cook until softened, about 7 minutes.
5. Meanwhile, dice up the chicken. Once veggies have softened add the chicken and their resting juices into the pan. Let bubble and cook for 10 minutes, stirring frequently.
6. Taste for seasonings. Remove from heat. Add to a bowl over white rice. Top with soy sauce and green onions.

Bunny Cookies

Here's what you'll need:
2 ¼ cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) and 1 tbsp butter, softened
¾ cup granulated sugar
¾ packed, dark brown sugar
1 tsp vanilla extract
2 large eggs
2 cups Toll House semi-sweet chocolate morsels
1 package Pastel colored m&ms for the bunnies

Here's how you make them:
Preheat oven to 350°
Combine flour, baking soda and salt into a bowl.
In a mixer beat butter, sugar and brown sugar until pale and fluffy (about 7 minutes).
Add in vanilla and one egg at a time, beating well after each egg.
Slowly add in flour, until all combined.
Stir in chocolate chips
Use a cookie dough scoop to drop dough onto an ungreased and air bake cookie sheet.
Bake for 9-11 minutes, until just golden brown.
*While cooking - separate M&Ms by color, if you want each bunny one color.
Straight from the oven, press the M&Ms into the cookie to create a face and ears as shown in the video.
Let rest on cookie sheet for 3 minutes, then transfer to a cookie rack to cool.
Store in an air-tight container for up to 5 days.

Tips:
The cookie sheet makes a difference. Use an Air Bake sheet! I linked the one I use in my bio.
Cream the butter and sugar really well, I mean, turn the mixer on and walk away for 6 minutes. Trust me!

Vacuum cleaners #shark #tineco

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Home Depot Spring Sale for your outdoor needs

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Mac & Cheese

Homemade Mac n Cheese

For the sauce:
1 lb noodles, macaroni
1/4 cup butter
1/4 cup flour
4 cups 2% milk
2 cups sharp cheddar, shredded
1 cup Gruyère, shredded
Salt and Pepper (generously season)

For the topping:
2/3 panko
1/2 cup cheddar cheese, shredded
2 tbs butter, melted
Salt & pepper

Preheat oven to 350.

Cook pasta until al dente (about 5 minutes less than the package recommends).

To make the sauce, melt butter and let it slightly brown. Add flour
and constantly stir for 1-2 minutes.

Whisk in milk one cup at a time, until smooth and slightly thickened.

Lower heat and add cheese and seasonings.
Stirring until well combined.

Taste and adjust seasoning.

Pour into a baking dish. Top with shredded cheddar cheese, then panko topping. Bake for 30 minutes, until bubbling. Then broil for 1-2 minutes until the topping is golden brown. (Watch very carefully, so
it does not burn).

Tips:
Use freshly shredded cheese, it makes all the difference to get creamy, melted cheese.
Season generously - taste along the way, and adjust to your liking.

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Everyday Essentials

#sephora #makeup #grwm

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Target Easter Basket Ideas

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Chicken Parmesan

Here's what you'll need:

2 packages of your favorite marinara sauce
2 chicken cutlets (recipe below)
1 package of fresh mozzarella cheese
1/2 cup of freshly grated parmesan cheese
1/2 lb of rigatoni
Handful of freshly chopped basil

Chicken Cutlets:
Thinly sliced chicken breast
1/3 cup half and half
1/2 cup panko bread crumbs
1/2 cup Italian bread crumbs
1/2 cup grated parmesan cheese
1 cup olive oil
4 tablespoons butter
Salt and Pepper
Granulated garlic
Italian seasonings

To make the chicken cutlets:
Add half and half, salt, pepper, garlic powder, and seasonings to the chicken breasts.
Mix panko, breadcrumbs, cheese, and seasonings in a separate bowl.
Press each side of the chicken into the breadcrumb mixture.
Heat up a pan with olive oil and butter.
Add chicken, two at a time to the pan and fry until golden brown on each side, flipping once.
Take out and drain on a plate with a paper towel.
Season with a sprinkle of salt, set aside.

Once all the chicken is cooked, add marinara to the top of each one. Top with 1-2 pieces of fresh Mozzarella.
Bake at 350° for 15 minutes or until cheese has melted.
Remove, top with fresh Parmesan and broil to brown for 1-2 minutes.
Serve on top of pasta with marinara and freshly chopped basil and enjoy!

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