Thursday, March 29, 2012

Spring Pasta

Another quick & easy, spring-time pasta. I love these options on a work night. And I LOVE artichokes, do you?

<3 Lishie

Spring Pasta
  • 1 package farfalle pasta, cooked
  • 3 TBSp olive oil 
  • 2 cloves, garlic, minced
  • 1 container grape tomatoes
  • 1 can quartered artichoke hearts (in water)
  • 8 ounces fresh mozzarella, diced
  • 2 TBSp fresh parsley, chopped
  • sea salt & freshly ground black pepper, to taste
Toss the pasta with the olive oil & minced garlic as soon as it is cooked... add the tomatoes, artichokes, mozzarella & parsley...Toss. Add S & P, to taste. Serve!

Wednesday, March 28, 2012

Quickest Pasta Ever

Yes, the quickest pasta ever. How? With, prepped ahead, compound butter. I love this pasta a little too much ;) Here's a secret... I am not much of a meat eater. I eat a bite here & there, but, for the most part, I am a "sides eater". I could overdose on veg & literally have! Having crohns, fiber is my enemy so pasta... Well, pasta is an angel.

<3 Lishie

Angel Hair Pasta w/ Compound Butter Sauce
  • 1 stick unsalted butter, softened
  • 1/4 c Parmesan, grated
  • 1 clove garlic, minced
  • 1 tsp sea salt
  • Parsley, chopped, for topping
  • Angel Hair pasta (or any other thin pasta)
Ahead of time... Mix together well the butter, parmesan, garlic & salt. Firmly wrap it in plastic then refrigerate. Allow to harden. 

When ready to use... Cook pasta... Drain... Add compound butter to hot pasta & toss until the butter melts, creating the sauce. Top with parsley & more parmesan.

Monday, March 26, 2012

Party Planning

This post is not food related. It’s about my toddler, Gabriel. But in essence, my blog is more than food… it is about my family & life. in less than a month, gabriel will be 3. How can this be? My baby boy, 3 years of age. As anyone who knows me can tell you, I adore my boy. Adore.

Now for the party… I have spent so much of my adult life planning or assisting with events for others (yes, I care for the people very much so & I care for the causes I volunteer for very much) but this is different. This is my boy. I cannot tell you how much delight I take in creating a day in honor of Gabriel so you’ll have to see for yourselves when I blog it next month. 

I will be planning, baking, designing & creating nearly everything... the games, activities, & decorations. And the cake. Plus I have very talented friends for what I cannot do!

The theme is: 

I truly laughed out loud when I saw this silly joke because it sums me up perfectly:

And this picture is the starting point from where I have leaped:

Thank you for humoring me!
<3 Lishie

Friday, March 23, 2012

Recipe Swap~ Filipino Grilled Chicken

This week's exciting swap was SRC-style, which meant we could choose any recipe from the blog we were given!!! The wonderful part of this swap? I had a recipe already book-marked that was on my assigned blog, Cathy's Kitchen Journey!

I had spied her Filipino Grilled Chicken & really wanted to make it. I am forever looking for new chicken recipes/marinades. I used boneless, chicken breasts, & also used my grill pan, inside. The only slight change I made was using low-sodium soy sauce, the only type I buy. Such interesting flavors!!! I think it was a tad bit too sweet for our taste & I am wondering if I used seltzer & fresh lemon & lime next time if the same outcome would occur? But all in all, we enjoyed this change up from Cathy. THANK you! And as always, thank you, Sarah from A Taste of Home Cooking for hosting! I can't wait to see what the blogger who received my blog made!

<3 Lishie

Filipino Grilled Chicken (Inihaw na manok)

slightly adapted from  cathy's kitchen journey
  • 1 c apple cider vinegar
  • 1/2 c granulated sugar
  • 1/4 c low-sodium soy sauce
  • 12 oz lemon-lime soda (I used Sprite)
  • 3 bay leaves, torn or crushed
  • 3 garlic cloves, minced
  • 1 TBSP ground black pepper
  • 2 lbs chicken (I used boneless chicken breasts)
In a bowl, combine all the ingredients except chicken. Whisk until the sugar has dissolved. Reserve half for basting in a separate container with a lid.
Place the chicken in a plastic zip top bag. Pour the the marinade into the bag. Seal tightly and mix the liquid around to coat the chicken. Place in fridge to marinate for at least 3 hours or overnight.
When ready to grill, take the chicken out of the fridge and let come to room temperature. Remove the chicken from the marinade and place on a plate. Discard marinade.
In a sauce pan, bring the reserved marinade to a boil over medium-high heat until it has reduced to a sticky syrup.
Bring the grill to 350° F or heat on medium heat. Grill the chicken for 10 minutes each side, basting each side with the sticky syrup. [Depending on the size of your chicken, cook time may be longer. My chicken pieces were flat, so they cooked fairly quick on the grill.]
Cook until juices run clear. Take the chicken off the grill and let rest for 5 minutes before serving.

Thursday, March 22, 2012

Steak, Peppers & Mushrooms Sandwich

March 21, amongst other things, is National French Bread Day. Who am I to deny celebrating this? So on my menu for the week... Peppered Steak & Mushrooms Sandwiches. Yum. Easy. Contentment.

<3 Lishie

Steak, Peppers & Mushrooms Sandwich
  • 2 lb strip loin, trimmed
  • olive oil 
  • bell peppers (I used red), sliced
  • mushrooms (I used white buttons), sliced
  • s & p
  • rolls (I used French rolls)
Place raw steak in freezer for 30 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly. 

Heat saute pan on medium-high heat... Add olive oil, peppers & mushrooms. Saute, stirring occasionally, until the veg is softer, then add the steak. When steak browns (pretty fast if thin) add S & P, to taste... Top rolls with mixture & serve.

On a more serious note, March 21st is also World Down Syndrome Day to signify the uniqueness of Down syndrome in the triplication (trisomy) of the 21st chromosome and is used synonymously with Down syndrome.

Wednesday, March 21, 2012

Roasted Cabbage with Lemon

It is the season to really buy & utilize cabbage. Why? typically around St. Patrick's cabbage goes on sale & for this bowling ball-heavy veg, it's a sale you shouldn't pass up! I stocked up (at $.29 a lb!? Of course!). I saw the idea for roasted cabbage quarters on a Catholic web-site I was perusing & figured it must taste good. Practically all winter veg tastes great roasted. I decided to use a flavor combination that we love (lemon/olive oil) & I know tastes delicious on those tiny cabbage-like Brussels sprouts... And gave it a go. My favorite parts of the quarters are where the dressing carmelized (i. e. the blackened bits) & where, near where the core is, the cabbage softened. Yum. This made for a nice once in a while side.

<3 Lishie

Roasted Cabbage with Lemon
  • 1 small head green cabbage (about 2 1/2 pounds), cut into 8 wedges, core intact
  • 1/2 teaspoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 lemon, cut into wedges
Preheat oven to 450 degrees. Arrange cabbage on a rimmed baking sheet. Brush both sides of wedges with oil. Season with salt and pepper. Roast, flipping halfway through, until edges are brown and crisp, 25 to 30 minutes. Squeeze lemons over cabbage.

Tuesday, March 20, 2012

Buttermilk Roasted Chicken

I am forever looking for good, healthy chicken recipes. Isn't everyone? We've also been having drumsticks once a week lately. They are so economical & easy. Over 3 lbs. for $4? Yes, please. So when this one caught my eye on Pinterest (Are you a Pinner? If not, you must ;) I say that in jest but I really love the ideas I get on there. My hubby has an ongoing joke about starting his own board called "DisPinterested". Ha! But, as I always say, he reaps the rewards of my internet savvy.) Well, when I saw the buttermilk part I was sold. It is a great, underused, lowfat ingredient. Then my friend Sarah at A Taste of Home Cooking made it. I took her advice & roasted the chicken longer & actually at a higher temperature. I also lined my cast iron pan with foil instead of using a regular baking pan. The verdict?

While the chicken was juicy indeed & we loved the paprika taste, something was still missing for me. I could definitely see using the marinating method for oven fried chicken. Or maybe as a good go to for summer grilling with spicy sides, etc. It was good but not worth the overnight prep when my Honey Lime Chicken comes out & tastier at that!

<3 Lishie 

Buttermilk Roast Chicken
Modified by A Taste of Home Cooking 
Originally from Smitten Kitchen
  • 2 cups buttermilk
  • 5 garlic cloves, peeled and smashed
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons paprika, plus extra for sprinkling
  • Lots of freshly ground black pepper
  • 2 1/2 to 3 pounds chicken parts
  • Drizzle of olive oil
  • Flaked or coarse sea salt
Whisk buttermilk with garlic, salt, sugar, paprika & lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) & pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for 24 & up to 48 hours.

When ready to roast, preheat oven to 450 degrees. Line a baking dish with foil. Remove chicken from buttermilk brine & arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika & sea salt. Roast for 40-45 minutes for legs; until brown & a bit scorched in spots.

Saturday, March 17, 2012

Corned Beef Hash Omelette

Need more leftover inspiration?! I have it!!!

It is said, the most basic dish to cook is the omelette, to really know how to cook. But it is so easy, it only takes a tiny bit of patience & the basic omelette is so versatile! Add anything to it & you have a full meal!

I took leftover corned beef, potatoes & cabbage & put it to good use... breakfast!

<3 Lishie

Corned Beef Hash Omelette
  • 1 pat of butter 
  • 2 eggs per person (or egg white equivalent)
  • 1 tsp of milk (per each 2 eggs)
  • 1 c Corned Beef Hash
Whisk your eggs and milk. Season with salt. In a non-stick skillet, melt butter over low heat. Pour in egg mixture. As the omelet cooks, tilt the pan & gently "pull" in the edges in toward the center with a spatula. Shake pan gently to distribute the uncooked portion.

Once the omelette looks nearly cooked, add the corned beef hash into the center & fold the egg over the mixture to form a half moon. 
*Lishie tip~ I'm hesitant to add salt to the already salty corned beef... but do so if it is your taste! 

Corned Beef Hash

Ohhh all of that leftover corned beef, potatoes, cabbage... What to do?! Plenty!!! Fresh corned beef hash is delicious & versatile. Have it for breakfast, brunch, lunch or dinner. It's so good. 

<3 Lishie

Corned Beef Hash
  • 1-2 TbSp oil (I use canola)
  • 1 medium onion, finely chopped
  • 2-3 c finely chopped, cooked corned beef
  • 2-3 c chopped cooked potatoes, preferably Yukon gold
  • any leftover cabbage, chopped
  • fresh parsley, chopped
  • pepper, to taste
On medium, heat oil in a skillet . Add the onion & cook until translucent.
Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high & using a spatula or back of a wooden spoon,  press down on the mixture. Do not stir! Allow the skillet to sizzle, "hash" to brown. Peak under- if browned, fold-flip over sections in the pan to brown the other side. Press down again. Continue to cook in this manner until the potatoes & corned beef are nicely browned.
Remove from heat & sprinkle with the chopped parsley. Add pepper, to taste.

*Lishie tip~ I'm hesitant to add salt to the already salty corned beef... but do so if it is your taste! 

Friday, March 16, 2012

Corned Beef, Cabbage & Potatoes

Happy St. Patrick's Day! I am Irish but we do not go all out for the holiday. We do however, celebrate with food, family & our town's parade. I love me some bag-pipes! My hubby is Italian so we have the best of both worlds. Funny though, corned beef is more of an American phenom adapted from the Jewish immigrants & that makes me happy too!

Whatever your background, corned beef is delish & easy! Give it a try with this no fail recipe. And watch out for the little leprachauns. More importantly, keep a lookout for their gold! And if you are like me, the rainbow IS the gold ;) 
<3 Lishie

Corned Beef, Cabbage & Potatoes
  • corned beef, in brine
  • 4 quarts water for beef brisket 
  • 2, 12-oz bottles Guinness beer
  • 1 cabbage, cut into 6 wedges with root attached
  • 9 medium potatoes, halved 
  • 3 small onions
Remove beef from brine. Rinse under cold water to remove any spices that may have stuck to it. Place into a large pot & add enough fresh water to cover the beef. Add in the in the Stout (Guinness). Bring to a low boil & then place it on a gentle simmer, place the lid on it &  cook for 5 hours. The last hour of cooking, add the cabbage, potatoes, & onions. Re-lid it &  let simmer until the vegetables are tender.

Serve with rye bread & golden mustard. YUM!

*For the slowcooker, add the beef with the liquids & the lid (of course) on low for 5 hours. Add in the veg at the last hour as well. 

Wednesday, March 14, 2012

St. Patrick's Day Fare

Need some St. Patrick's Day inspiration?! Well click on one of these, YUM:

Irish Soda Bread

Strip House Potatoes

Roasted New Potatoes

Easy Craft: Shamrock Mosaic
My almost 3 year old loved choosing the shapes & colors!
Happy St. Patrick's Day!
<3 Lishie

Tuesday, March 13, 2012

Grilled Chicken & Avocado Salad w/ Lemon Vinaigrette

We are truly blessed with the beautiful weather in the northeast. I cannot fathom a winter burrowed down in heavy clothes, grey skies, etc. I will not take this for granted!!! So when the sun is shining in March, lighter fare is what is required...

I am always stating my love for avocados & lemon, here is an easy, delish & refreshing salad...
<3 Lishie 

Grilled chicken, arugula, avocado & cucumber slices... + the lemon vinaigrette:
Lemon Vinaigrette

  • 1/4 c extra-virgin olive oil
  • 1 tsp lemon zest
  • 2 TBSp lemon juice
  • 1/2 tsp Dijon mustard
  • 3/4 tsp fresh parsley 
  • 1 clove garlic, minced 
  • S & P, to taste
Whisk together all of the ingredients, creating an emulsion, & toss with the salad.

Sunday, March 11, 2012

Avocado Melt

Easiest sandwich ever. Ever. I got the idea off of Pinterest. I get so inspired on there!!! And I love to create... cook, craft, plan...

This is the perfect lunch for those non-meat, Lenten days... or any day!

And check out the east St. Patrick's Day children's craft :)

<3 Lishie

Avocado Melt
makes 1

  • 1 roll, sliced
  • 1 avocado, sliced
  • cheese, shredded (I used an Italian mix of Mozzarella, Provolone, Parmesan, Fontina, Romano & Asiago)

Turn on broiler.
Prep-line a broiler-safe pan with foil.
Place the roll, open, on the foil. Layer the avocado slices, then sprinkle the grated cheese on. Place under the broiler for about 2 minutes, until cheese is browned.
Easy Craft: Shamrock Mosaic
My almost 3 year old loved choosing the shapes & colors!

Friday, March 9, 2012

Homemade Mushroom, Arugula, & Ricotta Ravioli with Garlic Basil Olive Oil

Why. Whoa is me. Why oh why did I think, the first day coming off of a flu that I should make homemade Mushroom, Spinach, and ravioli? I mean seriously folks. Sometimes, I absolutely know that I’ve lost my mind. This was one of them.

But I digress. I know this wonderful blogger, Sarah from A Taste of Home Cooking who takes the time to organize fun bi-weekly recipe swaps. It’s a lot of work as I’ve hosted a couple so I am extremely appreciative. The category this time? Pasta. I submitted my Penne & Arugula in a Tomato Cream Sauce & got this delicious recipe from Melissa @Fried Ice & Donut Holes: Homemade Mushroom, Spinach, & Ricotta Ravioli with Rosemary Olive Oil. I read the title & knew my hubby would love the filling. He loves, loves, loves shrooms.

Here we are back to my story. So I am all excited to make these. At first, because of time, I have reservations in the supermarket. Should I buy wonton wrappers, pre-made, to make these? Then decide no. Melissa does say that these are easy. I bet they are when the kitchen isn’t post-flu cyclone with a runny-nose toddler craving mommy attention! LOL. Well, I threw my best pasta mound forward (thank you Mario Batali for teaching me the volcano/center crater for water/ pasta-making action! And thank goodness for my quartz countertops that make prep & cleanup easy!

Glad the countertops were so easy to clean because when I looked in the mirror, I looked like a “The Who” t-shirt/jeans wearing geisha with all of the flour on me. Then I noticed my tot had it on him too. OK. Well, besides the flour I made the rolled-out pasta too thick. & ugly. I knew it was too thick when hubby took a bite… I waited & he said, “No, it’s good. Kind of like pierogi.” HA HA. Ravioli like pierogi? This is bad. Though he enjoyed them but would prefer “sauce” over the olive oil which I had already adapted for HIM from Melissa’s rosemary-infused to basil-infused (I would have liked the rosemary, lol).

All in all a good, homemade pasta dinner that only took me… wait for it… an hour to make! Yes, I am fast. I would use the filling again (also would be great for a stuffed mushroom appy!) but I would buy pre-made ravioli wrappers. Buitoni has them! I am a scratch-made girl but some things I like getting from the experts. Pasta being one, yeast-made bread the other.

Thank you Melissa for a fun & delicious recipe! And thanks, Sarah for the swap.

Homemade Mushroom, Arugula, & Ricotta Ravioli with Garlic Basil Olive Oil
Slightly adapted from Fried Ice & Donut Holes

For the Dough:
  • 3 Eggs
  • 1 1/2 c Flour
  • 1/4 tsp Salt
  • Water
(I have to say, I am printing Melissa’s instructions below BUT I used Mario Batali’s Method ):
In a large bowl, whisk together the eggs.  Then, stir in the flour & salt.  Add water as needed, until a soft dough is formed.  *Be careful not to add too much water here. Knead the dough several times, then separate it into two large pieces.  On a lightly floured surface, roll out half of the dough into a very thin rectangle.  Spoon your filling by the teaspoonful at 1 1/2 inch intervals on top of the piece of rolled out dough.  Moisten your fingers with a little bit of water & wet the dough slightly around the circle of filling, to help the dough stick together when you top it.  Take the second piece of dough, roll it out into another very thin rectangle &carefully drape it over the top of the filling.  Slice the dough into individual raviolis, securing the edges with a gentle press.  At this step, the ravioli can be frozen or cooked immediately.  To cook, bring a pot of water to a boil.  Gently slide the ravioli one by one into the boiling water and cook for 6-8 minutes.  Serve immediately.

For the Filling:
  • 1 TBSp Olive Oil
  • 2 Garlic Cloves, crushed
  • 1 package (8 ounces) Mushrooms, finely chopped
  • 1 package (6 ounces) Baby Arugula, finely chopped
  • 1 c Ricotta Cheese
  • 1/4 c Parmesan, grated
  • 1/2 tsp Salt
  • Ground Pepper, to taste
In a large skillet, heat the olive oil &cook the garlic for about one minute.  Add the mushrooms & arugula, & cook until softened, about 3-5 minutes.  Remove from heat & pour into a medium bowl.Stir in the ricotta, parmesan, salt, & pepper.

Using the same sauté pan:
For the Basil Olive Oil:
  • Few pinches dried basil
  • 3-5 Garlic Cloves, crushed (I used 3)
  • 1 tsp Crushed Red Pepper Flakes
  • 1/2 c Olive Oil
On low, heat the oil. Add in the basil, garlic, & pepper & on low heat, allow the flavors to meld for a few minutes.
Drizzle over freshly cooked ravioli in place of sauce.

Thursday, March 8, 2012

Balsamic Chicken & Avocado Sandwiches

  I had this yummy sandwich catered in for a lunch event at work… And it inspired me to recreate it at home. I used lowfat mayo because it tastes & grilled the chicken. I LOVE baby arugula so along with my avocado adoration, I used it as a topping. This sandwich would also be a great panini & tastes great on just about any bread! It’s also delicious cold or warm, perfect for those of us carting their lunch to work!

<3 Lishie

Balsamic  Mayonnaise

  • 1 c Mayonnaise     
  • 1 garlic clove, minced
  • 2 teaspoons of Dijon mustard
  • 3 tbsp. balsamic vinegar
  • freshly ground pepper 
Blend the ingredients in a food processor or blender.

Slice up grilled or roasted chicken, mix balsamic mayo…
Place on bread of choice & top sliced avocadoes & baby arugula.

White Chocolate Chip Cookies

These were simple & delicious. As I’ve said before, I commute back & forth to NYC… My commuter bus has become a little tight knit community for me… So when Keith, our busdriver, asked for chocolate chip cookies (In his words, “… [B]ecause you can bake!) I was happy to oblige. Since I have given up chocolate for Lent, I decided to go with white chips since they are confectionary… their mere definition does not include any cocoa… & I could have one! If you’d like a different cookie, add these to your repertoire!

<3 Lishie


White Chocolate Chip Cookies
adapted slightly from Ghirardelli
  • 1/2 c butter
  • 1/8 c sugar
  • 1/2 c brown sugar, packed
  • 1 egg
  • 1/8 tsp vanilla extract
  • 1 & 1/2 c flour
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 c chocolate chips
Preheat the oven to 350. Cream the butter ans sugarsuntil fluffy. Add egg and vanilla. Add flour, baking soda, and salt, mix well. Stir in chips and nuts. Drop cookies onto an ungreased cookie sheet by teaspoonfulls. Bake 10-12 minutes.

Wednesday, March 7, 2012

Quick Triple-Berry Cobbler

In the Northeast we’ve had a pretty mild winter & I am very thankful for it. Sometimes the sunless days of the season lend to the  “stuck inside” blues… And the warmer days seem so elusive. Especially when the fruits of summer start appearing so far away. Well, in this day & age we really are lucky in that way. Stores do have the ability to carry produce they once were not. And for the past two weeks I’ve gasped in delight at my local shop’s offerings! Strawberries galore! And this week, blackberries & raspberries! YUM. So to highlight the deliciousness of these fruits, I threw together a lighter cobbler, one that emphasizes the berries true richness over the added sugars in the recipe. Oh how I still long for dresses without tights & sandals…

<3 Lishie

Quick Triple-Berry Cobbler

·       2 c fresh strawberries
·       1 c fresh raspberries
·       1 c fresh blackberries
·       1/4 c sugar
·       4 TBSp a-p flour
·       1/2 c light brown sugar
·       1/4 tsp salt
·       1/4 tsp ground cinnamon
·       4 TBSp butter, ice cold

Preheat oven to 350 F.
Grease a 2 quart baking dish.

Clean & slice the strawberries & toss with washed raspberries & blackberries. Place in prepped baking dish & sprinkle with the sugar.

In a small bowl, stir together flour, brown sugar, salt & cinnamon. Using a pastry blender or a fork, cut in the butter. The mixture should combine but become lumpy with lumps the size of small peas.

Crumble the flour/brown sugar mixture over the berries. Bake for 30 minutes until the top is browned & berries are bubbling in their sauce. Serve in small bowls topped with whipped cream or over ice cream. Enjoy!

Monday, March 5, 2012

Oreo Biscotti

For those of you who know me, yes, I did give up chocolate for Lent. Yes, I am staying true to my sacrifice (but let me tell you, I feel a fraud because it has not been hard at all for me. Good thing I also do soul searching as well.) But I had promised to make my commuter buddies these beauties a few weeks ago, before the Lenten season, before I got the flu, before, well, life got a little bit in the way. My commuter buddies have this dream for me that I will stop commuting & they'll put up the money for me to open a bakery. A good dream & buddies to have!!! So despite the fact that I am forgoing chocolate, I baked them. All I Can say is they smelled divine! The scent wafted through the house mocking, "nan nannee boo boo, you can not have us ;)!" Well, when Easter arrives, I shall have to partake in baking some Oreo Biscotti again. Till then, you should indulge!
<3 Lishie

Oreo Biscotti
from Kraft

  • 1 c sugar
  • 13 c butter, room temperature
  • 3 eggs
  • 2 tsp vanilla extract
  • 3 c flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 16 Oreo cookies, coarsely chopped

Preheat oven to 350° F.
Beat sugar, butter, eggs & vanilla in large bowl with electric mixer at medium speed until blended.
Stir in flour, baking powder & salt.
Fold in chopped cookies.
Divide mixture in half.
With floured hands, shape each half into a 9x3" loaf on a lightly greased, large baking sheet.
Bake at 350° for 30-35 minutes or until golden brown and toothpick inserted in the centers come out clean

Remove from oven; cool for 10 minutes. Cut each loaf diagonally into 15 (1/2-" thick) slices. Place slices, cut side up, on same baking sheet.Bake for 10 to 12 minutes more on each side or until lightly toasted.  I do love making biscotti:  
Citrus Biscotti