What I Have Been Up To In My Kitchen

Welcome to another episode of What I Have Been Up To In My Kitchen!  I have made several meals which I did not intend to blog, but thought I would share them with you in very brief form, some with recipes and some without.  I do hope you enjoy my mostly visual essay!  If you would like to know more about anything, please leave me a message, or, see my blog Twitter site @grnmn1 (Martin Phillips) or my blog Facebook site at In-House Cook and leave me messages there. Thank You for your time and viewer/readership!  I truly appreciate you all!

First up, my seared pork belly and caramelized onions burger on jalapeno focaccia bread. I seared the pork belly in a combination of balsamic vinegar and garlic Mirin.  Amazing flavors!  I caramelized the red onions in butter, salt and balsamic vinegar. It takes about thirty-to-forty minutes to caramelize onions, if not a wee bit longer.  My burger was simply seasoned on the outside with a mix of salt and pepper, onion powder and garlic powder. I served it over mixed baby greens with a garlic mayo sriracha aioli for a nice bite.  I just used regular shredded Jack and Cheddar cheese which I'd had on hand.  

Next up....

My Spicy Bean Hummus

Ever have one of those days when you find yourself with company coming and perhaps not enough time to get to the store?  Have chips on hand?  How about hominy or beans and just a few other little things?  I have you covered.  For this easy and simple recipe, I used a 29 ounce can (yes it was huge) of pinto beans, a tablespoon of paprika, a tablespoon of pasilla powder, two garlic cloves freshly grated, 3 tablespoons Mexican quesadilla cheese I'd had on hand, salt and pepper and half of a roasted red pepper steak.  I pureed it in my Ninja (what a wonderful gift, thanks to my friend, Spinner!) and served it with chips. I call it hummus because it has the texture of hummus, even though it is made of beans.  Sure, you could simply call it a bean dip.  I think it is a little bit more sophisticated than that, though, right.  Right????  :) 

This recipe takes less than ten minutes to prep and serve.  Could be a dinner saver!!!

And next, we have.......

Marinated Lamb Tacos

I have fallen for lamb over the last three or four years.  My dad liked lamb but my mom, aunt and maternal grandmother (my Nana), absolutely did not.  My grandpapa loved lamb, and my Nana would make it for him, I am told, but she and her daughters Hated the smell.  So I never had lamb Anything growing up.  I decided, after seeing several recipes for lamb chops, shanks and more, to make some lamb chops.  Fell in love with it, especially when the lamb has been marinated and grilled.  I saute the lamb in this recipe, and it is savory and flavorful. Hope you like it!

I slice the lamb into bite-sized chunk and marinate the lamb in my Mexican Spice Blend (you can find it here several times or on my Facebook blog site, posted by request quite recently), fresh cilantro, fresh thyme, fresh oregano and lime juice and zest, garlic and onion and fresh chopped Fresno chile with a little grape seed oil and sriracha. I marinate the lamb for three hours. After three hours, I remove the lamb from the refrigerator and allow it to come to room temperature. I add two tablespoons of grape seed oil (because it allows the marinade flavors to take over) to a hot skillet and saute the lamb with half a chopped red onion and more Fresno chiles sliced into discs for about eight to ten minutes over medium heat. I serve in flour or corn tortillas, whatever I have on hand, cheese, sauce and more fresh cilantro, my favorite fresh condiment. 

  

And, once again, the final product...

I promise, even if you are unsure about lamb, I believe you will LOVE this!

What's that.....?  Did someone ask me about pizza?  Oh yes, I have made yet another pizza!  My Rustic Italian Pizza with three meats  Here's a visual. 

Fresh dough, herbal evoo dressing for the dough, halved grape tomatoes, Dry Italian Salami, Coppa salami and sopressata, topped with dried crushed oregano and fresh basil. 

And this one is a really good shot.....

One More!  

My Onion Bun Bistro Burger with Parmesan Crisp, Crisped Coppa Salami, Egg and Dijon, garlic and basil aioli.  This one is simple and intensely flavorful.  Add a quarter cup of shredded Parmesan cheese to parchment paper and melt, cool, peel off the cheese crisp.  Crisp up two slices of Coppa Salami in a skillet with two tablespoons of extra virgin olive oil.  Remove and fry up the burgers which I'd added only salt and pepper to on the top and bottom of the burger to form a crust. I added three tablespoons of Dijon mustard to a small bowl, a splash of champagne vinegar, finely minced garlic and finely chopped basil and whisked together to form an aioli spread. 

And one more picture!

Have you spotted the vulture, yet?  That is my GusGus.  He loves burgers!

I hope you have enjoyed this episode of What I Have Been Up To In My Kitchen!  Thank You for your viewership!

Braised Beef Short Ribs and Polenta

 My birthday was in March and I had been craving - Thanks to post after post of roasted or braised short ribs on social media - well, beef short ribs.  I decided to make it for my birthday meal, as I do not have a party of any kind. I stopped having those long, long ago.  Really long ago.  Okay, moving on.  I also wanted to try my hand at polenta again, as it has been two years since I have made it.  I was all geared up for making my birthday dinner, but something came up with a friend who needed my help, so, my dinner did  not happen. Something far more important (seriously, it was) happened that week, so I helped out. The week after, however, I was on vacation, was asked to kind of house-sit for a day (waiting for a utility company to come turn something on) for a friend, so I cooked my birthday dinner there.  Turned out delectably well, if I do not say so, myself!  Here is my recipe.  Hope you try it on a day you have time to cook for yourself or for a special someone. This one is a keeper.  If you have a Crock Pot or Slow Cooker, that will make it all the more simple and easy for you to go about your day. 

Here is my recipe....

Ingredients:
1 large yellow or red onion, sliced into 1/4 inch thick rounds or half rounds
2 pounds potatoes, your favorites (I used Yukon Gold Fingerlings)
4 cloves garlic, sliced into discs + two cloves, finely chopped
2 pounds beef short ribs
1 cup wine, red or white +half a cup
1 box beef stock (or whatever stock you have on hand)
1 butter
extra virgin olive oil
2 tablespoons Worcestershire sauce
2 tablespoons Balsamic vinegar
2 tablespoons fresh chopped rosemary
2 tablespoons grated Parmesan cheese
 

Spice rub:
2 tablespoons paprika (half a palm full)
1 teaspoon garlic powder
1 tablespoon onion powder
1 teaspoon coriander seed
1 teaspoon cumin seed
salt and pepper
1 teaspoon dried parsley flakes
1 teaspoon dried, crushed oregano
*Note:  grind the above together in a spice grinder for best results and even seasoning

Add a tab of butter and 3 tablespoons extra virgin olive oil to a dutch oven with a few garlic chips over low heat. Using the spice mix, season every side of each of the beef short ribs.  Allow them to rest for about fifteen minutes to allow the seasonings to set in.  Meanwhile, on a different cutting board, slice the onions into discs or half discs, whatever is more comfortable for you.  The onion discs will be the bed for the ribs prior to the addition of the braising liquids. The potatoes, if you are using fingerlings or baby reds of Yukons, do not need to be cut, unless you feel the need to. They are going to braise with the ribs. The garlic, onion and liquids will make up the sauce after being reduced in the end. 

Bring the heat to high and remove the garlic chips. When the butter foams and the oil ripples, add the ribs one side down.  Allow the ribs to sear about four minutes. Turn and sear another four minutes.  Each side will develop a dark, golden crust.  Sear each side of the ribs and remove them to a bowl or plate when you are done.  Add the half cup of wine to the pot and, using a wooden spoon, scrape up as much of the burnt on black bits left from searing the meat as possible as the wine sizzles.  This is wonderful, intense flavor you want for your braising process!  

As the wine reduces, and add the Worcestershire sauce and balsamic vinegar and add the onion discs to the pot.  Snuggle the ribs, meaty side down, atop the onions, and the potatoes around the ribs. Also add the remaining garlic chips back to the pot.  Now add the rest of the wine and stock to the pot.  If this is not enough to just cover the ribs add a bit more stock, or, water will be fine.  Use the spoon to make sure all the heavier parts are in place and the braising liquid is able to mingle with it.  

Bring the liquid to a boil. Allow it to boil about two or three minutes, reduce the heat to low, and cover when the liquid settles down to a simmer.  Simmer for 3 hours, remove the lid, and simmer with the heat elevated just a little for thirty more minutes.  Afterward, remove the ribs and simmer on medium for thirty-to-forty more minutes.  If the potatoes are done, you could remove them.  I left them in the braising liquid during that forty minute reduction time as they tasted incredible, though they were pretty soft. I did not find that to be a problem when dining.  They held their shape well.  When the remaining liquid has reduced by two-thirds, turn off the heat.  Skim the fat from the top, as best as possible.  

Meanwhile, about twenty minutes before you are ready to serve, prepare the polenta according to the directions on your box or package. I added two garlic cloves, finely chopped and two tablespoons of fresh finely chopped rosemary along with two tablespoons of grated Parmesan cheese.  I felt these flavors in the polenta, the base of my meal presentation, would compliment the short ribs and the sauce. I was right. 

 

 Place a shape or dollop, in my case, of the aromatic polenta on the plate and lay a short rib slightly atop the polenta.  I added a sprig of fresh rosemary for green beauty. I could have stripped some of the piney rosemary leaves and sprinkled it atop the dish had I wanted more flavor.  Did not need to. This dish was well worth the wait! I also love this photo because the ribs are hot and the sauce right out of the pot and there is crazy aromatic steam rising up.  I took a video of it, but cannot add it here.  Please go to my Facebook blog site at In-House Cook to see the video and extra photos. Thanks!

 


 

Lingua Di Suocera

"Mother In-Law's-Tongue" Pasta

with Roma Tomato, Garlic, Shallot and Crisped Salami

As I browsed through Facebook one day, I'd noticed our local butcher shop, which has undergone an amazing rebirth and reinvention of itself, which I love.  A photo of a particular pasta was featured for Valentine's Day, and I felt the need to purchase it.  It is "Lingua Di Suocera".  Now, I did not know what that meant, but to be honest, I should have taken a moment to read the think banner across the top because it tells the buyer what it really is, so I asked my friend, Chef Vincenzo of "Vincenzo's Plate", what that meant, and he told me it means "Mother In-Law's Tongue" and we discussed how it should be prepared.  While I do love heavy meat sauces, I have been more into lite extra virgin olive oil bases infused with garlic and herbs and tossed with vegetables.  I decided to sliver Roma tomatoes, shallots, slice garlic cloves into discs an top with shaved parm.  It turned out brilliantly.  

This is definitely a thirty minute meal, prep included, and however you decide to serve it, this is an amazing pasta.  It is thick, enlarges as it boils but takes on infused oil flavors and catches bits perfectly.  I will be creating new recipes for this and other pastas new to me soon.  Here is my lite recipe.  And gentlemen, if you want to impress your date or your dinner company, This is the meal for you!  The line colorful lines in the pasta is comprised of vegetables, therefore, this is a healthy meal all around!

Ingredients

Lingua Di Suocera pasta

2 shallots, slivered

4 Roma tomatoes, seeded and ribbed and slivered

4 cloves garlic, sliced into discs

1/2 teaspoon crushed dried oregano

4 tablespoons extra virgin olive oil

Shaved Parmesan cheese

salt and pepper

In a large pot, at six quarts of water and place the pot over high heat.

In a large sauce pan or wok, add the extra virgin olive oil (evoo) and some of the garlic chips and the oregano so as to infuse the evoo with those flavors.  If you stopped yourself from reading and asked:  "Wha--? A wok???"  Yes.  I have found that when tossing hot pasta in hot evoo and veg, a wok is the perfect instrument for even cooking.  Turn the heat to warm or low, whichever is the lowest setting of your stove top. 

Now prep the tomatoes and the shallots.  Shallots offer a lighter sweet red onion flavor and I did not want to take away from the flavors already added to the pasta itself, so I thought shallots would be perfect. 

When done prepping the aromatics and tomatoes, remove the garlic chips to a small bowl or plate. In a separate small skillet, add a small drizzle of the oil, about a teaspoon only, and raise the heat to medium-high.  As the oil heats up and ripples, slice six slices of salami or your favorite Italian charcuterie meat into slivers.  Crisp the meat  in the smaller skillet and remove to a paper towel. 

Note:  Have a pair of tongs with long handles and your serving plates ready to be used once the pasta is ready, as the rest goes very fast!  You will not have time to look for things in the cupboard nor a drawer. Just saying this from experience with  my first "When Pasta Met Garlic" experience.  

By this time, the water in the large pot should be roiling, waiting for the pasta to enter the hot tub.  Add a generous amount of sea salt to the boiling water, but not as much as you might unflavored pasta, again, because we do not want to take away from the original veg flavors in the pasta already.  Salt will help enhance those flavors, so do not be afraid to add the salt!  Boil the pasta to just before it is al dente, just before it is done by two or three minutes. Drain in a colander and get ready to use it!  Have a pair of long tongs ready to use!  This goes by very quickly from now!

Finally, we are ready to get the main event going!  Raise the heat under the wok or high-sided sauce pan to medium-high. When the aromatic oil begins to ripple, you are ready!  Add the the pasta to the pan or wok and top that with the remaining garlic, the shallot slivers and Roma tomato slivers. Toss the pasta together with the aromatics/veg for three-to-four minutes, coating everything with the garlic and oregano infused evoo.  Take plate one, in a circular motion, plate the pasta.  You may want to use a spoon to get a bit more of the veg which may be left behind and top the pasta with it.  I like to add fresh cracked black pepper over the top.  Add some of the crisped charcuterie meat atop that and sprinkle some of the shaved Parmesan on top, and be generous!  Plate the rest, and enjoy!

One more view?  No problem!!!

Thank You for your time and viewership and readership!!!

Now, Go Cook Something!!!

Long Overdue.....

 Wine and Food Pairing

September 2014

I am really getting old.  I HAVE to be, because I did not write about a wonderful, FANtastic Food and Wine Pairing event I worked for a friend's husband, who'd asked if I would be interested.  It was at a gorgeous local winery in mid-September and although extremely hot, it was an amazing event.  My sous chef extraordinaire, Mr. Jesse, son of my culinary partner in crime, Miss Maria, and I worked diligently to prep for the occasion.  It was a TON of work, but it was fun, a great learning experience, a great way to network, and absolutely and completely worth it.  Such wonderful wines and foods and people to meet and greet! 

Mr. Jesse and I served two of my favorite easy and flavorful snacks, both of which I have featured on the blog previously.  Here they are, stars of the show!  We served my Mini Pastry Pizzettes topped with lemon scented mascarpone cheese and a white zinfandel and fresh raspberry reduction, and, my Italian Marinated Flank Steak Bruschetta.  Here's a photo essay of that experience!  I hope you enjoy the photo  as much as I fully enjoyed prepping and serving. 

I began by bringing three flank steaks to room temperature before rubbing with my spice rub and marinating.  Recipe to follow the next photo!  I grilled them on my grill plate indoors (smoked up my entire little apartment, so funny!).  Stay tuned!

My Italian Marinade

Note:  Split all the below ingredients into three plastic zip-lock bags, for three flank steaks!

1 large red onion, finely chopped

6-8 cloves garlic, grated or finely chopped

1 cup Flat Leaf Italian Parsley finely chopped

6 scallions, greens finely chopped

12 sprigs fresh oregano and Thyme, each, stripped and finely chopped

6 tablespoons Smoked Paprika

6 tablespoons red wine vinegar

3 tablespoons extra virgin olive oil

6 sweet Italian chiles, seeded, ribbed and finely chopped

salt and pepper

And THIS is what they look like upon being grilled, sliced against the grain at an angle, because, pretty, and placed on toasted baguette slices.  

 

 I add dots of sriracha around the plate and sprinkle grated parmigiano reggiano and scallions over the bruschetta.  

Next, the dessert that received many compliments!  Made Everything so worth while!

Mini Pastry Pizzettes with Lemon Scented Mascarpone Cheese and topped with fresh raspberry White Zinfandel Raspberry Reduction. 

The Wine and Food Event was on a Thursday evening, September 11th, to be exact, and I spent the entire evening late into the wee hours of the morning prepping pastry dough to cut out the little discs that make up the pizzettes.  Yes, I look like I have been awake most of the night. 

Next, my awesome Sous Chef, Mr. Jesse, worked his magic. 

At the bottom of the photo, you can see I have my Italian Marinade ingredients lined up ready to use!

I spent a very long time using proportional mathematics to calculate how much lemon zest and lemon juice I would need, as well as how many tablespoons of honey I would need, based on my original recipe that calls for only one cup of mascarpone cheese.  THIS calls for 15!  Turned out quite amazing. 

But THIS was the star of my mini pizzettes......the Drunken Raspberry Reduction, Fresh Raspberries reduced in White Zinfandel, pomegranate balsamic vinegar and Blackberry Flower Honey.  It received far more accolades than my bruschetta did.  All in a day's work. Very grateful for the positive feedback!

Not only did we grill the flank steaks, chop veg and grate cheese, not only did we reduce a pound of fresh raspberries with two cups of White Zinfandel, balsamic and honey, not only did we cut out dozens of pastry discs and bake them for fourteen minutes at 375-degrees for the mini pizzettes, we also had to cut 15 baguette loaves specially made for us for this even into bruschetta slices.  150 slices of bread topped with extra virgin olive oil, parmesan cheese and toasted in the oven and we were ready to box up our products and grill!  Mr. Jesse and I were both very pleased with our boxing organization for transport.  

We were both very tired but very proud of all of our hard work.  You can see the stove top just to the right, and it is pretty gunky. The grilling and flank steak slicing had already been accomplished.  We were feeling quite accomplished!

Then came the fun part!

Mr. Jesse and I prepped pizzettes continuously for two hours on paper plates, as our dessert went fast!  One intelligent thing I'd done was to fill my ice chests with ice for the raspberry reduction and the mascarpone cheese.  We plated as people arrived at our table because it was so warm, near 100 degree heat, the cheese softened and warmed; we learned to be vigilant.  One of the unavoidable problems we'd run in to was shaving the milk chocolate; it was so hot, the chocolate shavings melted into puddles and despite my attempts to chill it in the ice chest, it was not enough.  Live and Learn, yes?  Our pizzettes were served with a local vintner's wine which he only  makes at certain times, and not every year.  I was lucky enough to have the vinter give me a bottle to take home!  Oh yeah!  

My Mini Pizzettes with Lemon Scented Mascarpone and topped with White Zinfandel Raspberry Reduction and Milk Chocolate Shavings.

 

Another view.  

Now, I want to give THANKS to the two gentlemen who made this venture an amazing learning experience and a great joy to work.  Mr. Daniel, THANK YOU and your team for asking me to do this.  I am eternally grateful.  And, to Mr. Jesse, for being the most diligent and intelligent Sous Chef.  You were an incredible help and showed great energy and efficiency and determination to help me pull it off.  

THANK YOU!!!!!

Thank You, Gents!

Thank You, gentle readers, for your support and caring about my culinary journey and learning experience.  It really means the world to me to have your support.  As always, with much gratitude, GO COOK SOMETHING IN YOUR KITCHEN!!!!  

ENJOY!!!

Thanks for your time!!!

 

 

 

What I Have Been Up To 

In My Kitchen

Hello and Welcome, Gentle Readers, to yet another episode of "What I Have Been Up To In My Kitchen".  I have three brief recipes to share with you:  Charcuterie and Tomato Pizza, Pork Saltimbocca with Garlic Tomato Pasta with semi-homemade rosemary garlic foccacia and, Grilled Marinated Tri-Tip Steak Tacos. Ready?  I have a lot of visuals and brief recipes. Let's get to it!

Charcuterie Tomato Pizza

Ingredients:

Fresh Pizza Dough

Charcuterie meats:  Prociutto, Dry Italian Salami, Coppa Salami

Shaved Parmesan cheese

Grated Romano cheese

fresh basil, diced or torn

fresh thyme and oregano

red pepper flakes

two cloves garlic, grated

half a red onion, slivered

extra virgin olive oil

non-stick spray

Preheat the oven to 475 degrees.

You can work the fresh dough - store bought or not - however you wish.  I sprayed foil I'd rolled out in a rectangular baking sheet.  When the dough had been worked to reach all four corners, I brushed evoo (extra virgin olive oil) lightly over the dough and baked it for four minutes.  Arrange the ingredients over the pizza as you wish and bake for upwards of eighteen (18) until the edges are a light golden brown.  Add the fresh basil after baking; add the fresh oregano and thyme either before or after baking, whatever your preference. Here's what mine looked like before and after baking. 

Another view....

And Baked!!!

And slices!!!

 

And Now, Pork Cutlet Saltimbocca, Garlic Pasta with semi-homemade rosemary garlic foccacia. I made this dish with my bff Anne (pronounced Annie) and her bf, Chase.  Here is a quick run-down of what I did. 

Saltimbocca Ingredients:

6 thin pork cutlets, pounded out

1 tablespoon smoked sweet paprika

salt and pepper

6 -  12 large fresh sage leaves

extra virgin olive oil

I pounded out each pork cutlet between two pieces of foil on a cutting board.  I arranged the cutlets with the sage leaves and sprinkled each with paprika, salt and pepper on a plate ready to saute. 

  

Adding two tablespoons of evoo to a large skillet, add pork cutlets sage leaves side down.  Add a sprinkle of smoked sweet paprika, salt and pepper on the side up.  Saute over medium-high heat on each side for three minutes per side.

And now, my When Pasta Met Garlic.....

Simple Garlic Tomato Pasta Ingredients:

1 box spaghetti (your favorite long pasta)

6-8 cloves garlic, finely chopped

shaved Parmesan cheese

1 pint halved grape or cherry tomatoes

5 tablespoons extra virgin olive oil

fresh basil leaves, torn or finely chopped

*I usually crisp up diced pancetta to top this, but with the saltimbocca, it is not necessary.  I did add it to this dish this particular time as I was testing out this as a meal with my friends. 

pinch of red pepper flakes

4 scallions, chopped at an angle

Bring 4 quarts of water to a roiling boil and salt the water liberally. Cook the pasta just before al dente.  

In a high-sided skillet or wok, add the extra virgin olive oil over high heat and add a teaspoon of the fresh garlic. Bring the heat up slowly so the garlic can infuse the oil.   Strain the pasta and add the pasta to the very hot oil.  Add the halved tomatoes and the scallions and garlic and toss together and coat all of the pasta with the hot garlic infused oil. Your kitchen will smell incredibly amazing!

 And the Rosemary Garlic Semi-Homemade Foccacia.....

Simple Ingredients:

Fresh whole-wheat pizza dough

3 sprigs fresh rosemary, stemmed and chopped

3 cloves garlic, grated

1/4 cup grated Parmesan cheese

1/2 teaspoon fresh, cracked black pepper

 extra virgin olive oil

Work the fresh dough - store bought or not - into the corners of a foil-lined shallow baking pan that has been sprayed with non-stick spray.  Brush evoo over the dough.  Add the garlic, scattering it all atop the dough.  Randomly sprinkle the fresh rosemary atop the dough and sprinkle the dough with the finely grated Parmesan.  Bake at 425-degrees for 15-18 minutes until golden brown. The aroma is going to be fantastic!

 

 Serve all three parts of this meal together to form an aromatic and flavorful dish.  

And finally, last night's meal:  Marinated and Grilled Tri-Tip Steak Tacos.  Here's my starting line-up, including a very simplified version of my Mexican Spice Blend:

Toasted Spice Blend:

2 tablespoons paprika 

1 tablespoon cumin seeds, toasted, then ground

2 teaspoons dried crushed oregano

2 teaspoons pasilla chile powder

1 teaspoon Chipotle powder

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon toasted coriander seeds, as ground

salt and pepper

Additional Marinade Ingredients:

3 tablespoons garlic vinegar

zest and juice of two limes

4 tablespoons vegetable or grape seed oil

One-half red onion, chopped

1-2 packages thin cut strip Tri-Tip Steaks

 

In a medium bowl, add all of the ingredients and whisk together.  Drizzle some of the mixture into the pan, spread the mixture around, and place the steaks atop that.  Drizzle the rest atop the steaks.  Allow the steaks to marinate for one hour, then turn, and marinate another hour.  24 hours is ideal, but if you need this in a hurry and can spare an hour, that will be fine, too.  The acid from the vinegar and limes help break down the connective tissues, thus tenderizing the meat and allowing the spices to marry with the meat.  Yes, it is a science. A very tasty science!

After the meat has been marinated, brush some evoo onto a grill over high heat.  Add steaks to the grill and grill for three minutes per side.  

I hope this video of grilling steaks works!!!

 After grilling for three minutes per side, remove the steaks and set aside on a grooved cutting board and allow the meat to rest five - eight minutes.  Afterward, slice the steaks against the grain into slivers or strips and set aside.  Add cheese to fresh tortillas (I love flour tortillas, but please use your favorite tortillas), add some of the steak strips to it, and add fresh greens of your choice.  I only had herbs on hand, so fresh oregano and thyme are what I added, along with a bit more cheese and spicy salsa.  

 

 

There is only ONE more thing to do:  

ENJOY!!!!

I hope you have enjoyed this edition of "What I Have Been Up To In My Kitchen".  Thank You for your readership and support!  Enjoy these dishes!!!