Braised Beef Short Ribs Family Dinner

This is a favorite winter time dish of mine; it always fills the house with delicious smells and with fall off the bone short ribs, it's a treat that we try to enjoy at least once a year.  Although the short ribs themselves can be expensive (I always try to buy them when their on sale) these recipes and family dinner spread, make it all worthwhile.  If there happens to be any left overs, it's perfect for Braised Beef Short Rib Sliders.

On the Menu

1st Course - Starters: Dinner Rolls & Healthy Mushroom Soup 

2nd Course - Main Dish: Braised Beef Short Ribs

3rd Course - Side Dishes: Garlic Mashed Potatoes &

 Brussels Sprouts Asiago

4th Course - Recommended Dessert: 
Decadent Poached Pear

1st Course - Starters: Dinner Rolls & Mushroom Soup - 

Breaking bread over delicious, earthy flavored soup is a great way to start a meal with family and catch up on everybody's week.  My Healthy Mushroom Soup is broth-based (much healthier than the creamy mushroom soups) and is part of my Winter Soup Series. Click here for the recipe.  The rolls are perfect for sopping up soup or the gravy-sauce from the Braised Beef Short Ribs.

2nd Course - Main Dish: Braised Beef Short Ribs

Ingredients:

4-6 bone in beef short ribs

sea salt & pepper to taste

1/4 cup all-purpose flour

2 tbsp. light olive oil

1 yellow onion, chopped

3-4 carrots, washed, peeled, cut into large chunks

1 bottle of red wine (I use cabernet sauvignon, merlot and pinot roir work fine too based on taste preference)

1 cup low-sodium chicken broth

1 can diced tomatoes (I use Italian seasoned ones)

1 tsp. dried thyme

1 tsp. garlic powder

1. Preheat oven to 400 degrees F.
2. Season short ribs with salt and pepper to taste.
3. Place flour into a Ziplock bag or in a bowl and coat the short ribs.
4. In a large skillet over medium heat, add olive oil and sear ribs on each side (don't over crowd and cook in batches as needed) place seared short ribs on a plate and set aside.
5. In the same skillet, add onions and carrots; cook until veggies begin to soften, scraping up the pan dropping into the mix.
6. Add wine, chicken broth, tomatoes and seasonings. 
7. Increase heat slightly(to achieve simmering) stir and allow flavors to blend (a couple of minutes).
8. Add short ribs back into the gravy-sauce and bring everything to a simmer.
9. (If you're not using an oven proof pan, transfer gravy-sauce and short ribs to a deep baking dish) transfer to the oven and cover with pan lid or tin foil. I make sure the short ribs are laying meatiest part down into the gravy-sauce to soak up as much flavor into the meat as possible.
   
10. Bake for approximately one hour or until the meat on the short ribs begins to shrink back from the bone (exposing the bone).
11. Then reduce oven to 350 degrees F and cook for approximately one more hour or until the meat is fork tender and falls off the bone easily.

The gravy-sauce should be a thicker consistency but if it's still too thin, you can remove the short ribs and place the gravy-sauce back on the stove over medium heat and cover and allow the sauce to reduce until desired consistency.

3rd Course - Side Dishes: Garlic Mashed Potatoes & Brussels Sprouts Asiago
Garlic Mashed Potatoes

Ingredients:

3-4 Gold Yukon potatoes, thoroughly washed

4-5 cups water

1/2 cup milk

3 tbsp. butter

2 tbsp. garlic paste

1 tsp. garlic powder

salt to taste

1. Cut potatoes into 1-2" pieces and place in a medium-large sauce pan with the water and bring to a boil.
2. Continue boiling for about 30 minutes or until potatoes have softened.
3. Drain the water and turn off the heat, but return sauce pan with the potatoes back to the hot burner.
4. Mash up the potatoes and then add milk, butter, garlic paste, garlic powder and salt and continue mashing up until everything is well blended and soaked into the potatoes.

Brussels Sprouts Asiago

Ingredients:

4 servings of fresh Brussels Sprouts (click here to find out my technique to prepare these veggies under Tips)

1 tsp. sea salt

1/2 cup shredded Swiss cheese

1/2 cup shredded Asiago cheese

1 tbsp. butter

1 tbsp. garlic paste

1/2 cup heavy whipped cream

1/2 cup red onion, chopped

2-3 bacon strips, cooked

1. Place Brussels sprouts in about an inch of water in a skillet over low-medium heat, covered.
2. Steam Brussels sprouts for about 10 minutes or until the begin to soften.
3. Drain from water and transfer to serving bowl and season with salt.
4. In a sauce pan over medium-high heat, add butter, garlic paste and heavy whipping cream and mix until butter has completely melted.
5. Gradually add in shredded cheeses, a small handful at a time, stirring frequently, to melt cheese and avoid burning the bottom.
6. Once cheese is completely melted (almost boiling) about 8 minutes, pour over Brussels sprouts. 
7. Add in onion and crumble the bacon over the sprouts and then mix everything together so that sprouts are evenly coated with cheese and onions and bacon are mixed through all layers of the dish.

Romantic Night in the Swiss Alps

Cold nights, crisp mountain air, cuddling up next to a warm fire...This meal paints the picture of spending passionate nights at ski cabin.  Using the very best of traditional Swiss cooking, this is a perfect balance of flavors, comfort food and romance.

On the Menu

1st Course - Appetizer: Swiss Emmenthaler & Gruyere Cheese Fondu

2nd Course - Starter: Swiss Chard & Citrus Salad

3rd Course - Main Dish: Traditional Swiss-Style Steak

4th Course - Side Dishes: Comfort Roesti & Roasted Asparagus

5th Course - Recommended Dessert: Black Forest Swiss Roll Cake 

1st Course - Appetizer: Swiss Emmenthaler & Gruyere Cheese Fondu

Ingredients:

5-6 oz. Swiss Emmenthaler cheese, shredded

5-6 oz. Gruyere cheese, shredded

3/4 cup of chardonnay wine

2 tbsp. cornstarch

1 tsp. garlic powder

1 tsp. onion powder 

1. Mix all shredded cheese together in a bowl and coat with cornstarch.
2. In a pan, on medium heat, pour in wine.
3. Gradually add in cheese and stir constantly and quickly to ensure clumping does not occur.
4. Add in final spices and serve.
5. Serve with crusty bread (I used Baby Boule bread), cubed.

2nd Course - Starter: Swiss Chard & Citrus Salad

Ingredients:

1 bunch of red Swiss chard

2 tbsp. light extra virgin olive oil

1 tsp. garlic powder

2 tbsp. garlic paste

8-10 thin slices of red onion

8-10 Mandarin orange slices (I use canned Mandarin oranges)

2 drizzles of balsamic vinegar

1. Remove stems from Swiss chard, and roughly slice/ chop leaves.
2. Thoroughly wash chard leaves in a colander, and squeeze to remove as much liquid as possible.
3. In a skillet over medium heat, add olive oil and chard leaves.
4. Cover and allow leaves to cook until they wilt and turn a dark green.
5. Add in garlic paste and stir to coat leaves in oil and garlic.
6. Drain any excess oil/ liquid from pan, and remove from heat.
7. Just before serving (can be served warm or cold) sprinkle with garlic powder and divide onto serving plates.
8. Arrange onion and oranges as desired (see pic) and then drizzle servings with balsamic vinegar.

3rd Course - Main Dish: Traditional Swiss-Style Steak

Ingredients:

3 round steaks

1 and 1/2 cups all purpose flour

1 tbsp. meat tenderizer

4 tbsp. coconut oil

1/2 cup yellow onion, chopped

1/2 cup green bell pepper, chopped

1 can whole tomatoes

salt & pepper to taste

1. Preheat oven to 350 degrees F.
2. Sprinkle steaks with meat tenderizer and pound until flattened slightly.
3. Cut meat into desired bite-sized pieces.
4. In a plastic Ziplock bag, put in flour and pieces of meat. Seal bag with air blown in and shake to evenly coat meat pieces with flour.
5. In a skillet over medium-high heat, add in 2-3 tbsp. coconut oil, and sear meat pieces on both sides (more coconut oil may need to be added during the process).
6. Remove from pan and set aside.
7. In the pan add in onions and green bell pepper.  Stirring occasionally cook until veggies begin to soften.
8. Add in whole tomatoes.
9. In a small to medium greased baking dish, pour veggies and tomato mix into the bottom and top with meat pieces.
10. Bake in the oven for approximately 45-60 minutes or until veggies and tomatoes become gravy like.

4th Course - Side Dishes: Comfort Roesti & Roasted Asparagus

Comfort Roesti
Ingredients:
2-3 gold yukon potatoes, washed thoroughly
salt
4 cups water
4 tbsp. butter
1 egg
1 cup Swiss cheese, shredded

1. In a medium pot, parboil potatoes (whole) in salted water, approximately 10-15 minutes  or until potatoes just begin to soften.
2. Remove from pot and place in a bowl and refrigerate (or place outside if it's a cold day!) for about 15-20 minutes (do not allow to freeze).
3. Peel potatoes and shred (should yield approximately 4 cups).
4. Beat egg and coat potatoes with it.
   
5. In a large skillet over medium heat, melt 2 tbsp. of butter and add in half of the "hash browns" and form a circular pancake that is flattened.
6. Once the bottom is a golden brown (and "held together") using a wide spatula, remove the potato pancake from the skillet and set aside (or use a plate placed on top of skillet to "flip" the pancake out of the pan by turn it upside down).
7. Repeat with the rest of the potatoes, making a same size pancake as the first one. 
8. When pancake is about half way done (about 15 minutes) add shredded Swiss cheese on top of potato pancake and place other potato pancake on top of cheese.  Cheese should melt and fuse the two pancakes into a singular piece.
9. Use spatula or plate technique to remove from skillet once bottom is also a golden brown and serve.

                                                                                   Roasted Asparagus

Ingredients:
1 bunch of fresh asparagus
2-3 tbsp. extra virgin olive oil
1 tsp. garlic powder
salt & pepper to taste

1. Preheat oven to 400 degrees F.
2. Prepare a baking sheet (I lay down tin foil for easier clean up) and grease or spray with cooking spray oil.
3. Thoroughly wash asparagus and cut the bottom ends off.
4. Lay across baking sheet and drizzle with olive oil. Roll asparagus on baking sheet to evenly coat with oil.
5. Season with garlic powder and salt and pepper.
6. Roast in oven for approximately 30 minutes.

Coq Au Vin Sunday Family Dinner

Coq au vin, originally from Burgundy, France, is one of the first comfort dishes I think of when it comes to cooler evenings in the fall and cold winter nights.  Although there is no way to really make this dish "healthy," and not lose out on the rich flavors that make it so yummy, my version is a bit more on the healthier side.  While most recipes call for dark meat of thighs and legs, I prefer white meat (chicken breasts, lower in fat than dark meat) and I also cut the usual amount of bacon (anywhere from 8-10 slices).  Even with these adjustments though, this is still a very rich and decadent dinner for you and your family to enjoy together this winter.

On the Menu
1st Course - Starters: Croissants & Bettetteraves Roties (Roasted Beet Salad)
2nd Course - French Onion Soup
3rd Course - Main Dish: Coq Au Vin 
4th Course - Side Dishes: Mashed Red Potatoes & Haricot Verts (French Green Beans)
5th Course - Recommended Dessert: Unique Cherries Jubilee

1st Course - Starters: Croissants & Bettetteraves Roties (Roasted Beet Salad)

I love big, fluffy croissants for a dinner bread and it's only natural to have them to begin a classic French dish.  I usually just buy freshly baked croissants at my local bakery (easier, and less expensive).  I will warm these in the microwave for about 15-20 seconds and serve with butter.

Bettetteraves Roties (Roasted Beet Salad)
Ingredients:
3-4 medium to large beets, greens & stems removed, peeled and chopped or diced
2-3 tbsp. extra virgin olive oil
2 tsp. garlic powder, garlic powder
salt & pepper to taste
2 tbsp. balsamic vinegar
3 cups fresh arugula
olive oil cooking spray
3-4 tbsp. feta cheese crumbles (I prefer lighter cheeses, but if you prefer stronger cheese, use goat cheese or blue cheese crumbles)
almond slices, optional

1. Preheat oven to 375 degrees F.
2. Place beets in a mixing bowl and add 1 tbsp.extra virgin olive oil.
3. Cover the bowl with Saran wrap and shake vigorously (keeping beets enclosed in the bowl) to coat each piece with the oil 
4. Lay out beets on a greased baking sheet and season with sea salt, pepper and 1 tsp. garlic powder to taste.
5. Roast in oven for approximately 30-45 minutes.  
6. Right before beets are ready to come out of the oven, in a skillet sprayed with cooking oil over medium heat, cook arugula until it is half wilted and half crisped.
7. Season with remaining garlic powder 
8. Remove from oven, transfer to a mixing bowl and drizzle with balsamic vinegar (warm beets will soak up the flavors the best) let rest for a few minutes.
9. On serving plate, place arugula and beets next to each other.
10. Top beets with a sprinkle of desired crumbled cheese and arugula with almond slices.

Click here for the 2nd Course - French Onion Soup

3rd Course - Main Dish: Coq Au Vin

Ingredients:
3 pieces of thick cut bacon, sliced into 1" square pieces
3 chicken breasts, fat and cartilage trimmed
1/2 cup of yellow onion, diced
15-20 pearl onions
15-20 small Bella mushrooms, stems removed and washed thoroughly
1 cup low-sodium chicken broth.
1 cup of cabernet sauvignon red wine
2-3 bay leaves
2 tsp. dried thyme
4 cups baby carrots
8 garlic cloves, minced
1/4 cup whole wheat flour
2 tbsp. butter, divided
Cornstarch as necessary

1. In a large, deep saucepan (preferably oven proof), cook bacon squares until crisp.
2. Remove bacon from pan and place on a plate with a paper towel.
3. Season chicken breasts with salt, pepper and 1 tsp. garlic powder.
4. In same saucepan as bacon was cooked (bacon fat/ oil still in pan), sear each side of chicken until golden brown and set aside on a plate.
5. Preheat oven to 350 degrees F.
6. Add diced onion, baby carrots and garlic and cook until onion becomes translucent and carrots soften.
7. Add mushrooms and pearl onions and cook until mushrooms soften.
8. Mix in chicken broth and 1 tbsp. butter and simmer for about  minutes.
9. Add chicken and bacon back into saucepan.  Add the wine, thyme and bay leaves and mix together well to blend flavors, cook for approximately  10 minutes or until chicken is approximately 145 degrees F internally at its thickest parts.
10. Add the rest of the butter and flour and mix to thicken mixture slightly. Turn chicken pieces over so that both sides of the chicken absorb flavors.
11. Cover saucepan and place in oven (if your saucepan is not oven proof, transfer to baking dish and cover with tin foil if it doesn't have a cover).
12. Cook for approximately 20-30 minutes, or until chicken is 165 degrees F internally at its thickest parts.
13. Remove from oven, and cut breasts into large chunks (approximately in thirds) for easier division of serving.
14. If sauce is still thin (should be a stew-like consistency) add 1 tbsp. of cornstarch.

4th Course - Side Dishes: Mashed Red Potatoes & Haricot Verts (French Green Beans)
Mashed Red Potatoes

Ingredients:
6-8 red pontiac potatoes, thoroughly washed and cut into 1-2" pieces
6 cups of water
4 tbsp. butter
1/2 cup unsweetened almond milk
1 tsp. garlic powder
salt to taste 

1. In a medium sized pot, add water and potatoes over medium to high heat and bring to a boil.
2. Continue to boil until potatoes soften; drain water and remove from heat.
3. Mash potatoes to desired consistency.
4. Add butter, milk, garlic powder and salt and mix thoroughly with potatoes. 
5. Serve on the side or as the base to top with Coq Au Vin.

Haricot Verts (French Green Beans)
Ingredients:
1/2 lbs. green beans (fresh or frozen, if fresh, wash thoroughly and remove ends)
1/3 cup water
2 tbsp. butter
3 tbsp. of almond slivers, or pine nuts
1 fresh lemon wedge

1. Place beans in a pan with the water on medium heat; cover almost completely and let steam for (about 10-15 minutes) until crisp-tender; drain and set aside.
2. Melt butter in a pan and lightly toast almond slivers/ pine nuts over a low heat (this only take a few minutes).
3. Add beans and mix all together.  Plate on dish and give a squeeze of lemon juice over the top.

FALL in Love Italian Dish

Fall is here..! And it's the perfect time to cuddle down with your significant other.  But before the cuddling commences, fall in love all over again over this Italian dinner celebrating some of the best of autumn flavors.  This is a full course but quick to prepare meal, so it's easy to pull this together on a Friday evening with no day-before prep work.

On the Menu

Garlic Bread Sticks

Caprese Salad

Butternut Squash Ravioli with Sage-Brown Butter Sauce & Toasted Pine Nuts

Seared Chicken Breast with Dijon Mustard & Tarragon Pan Sauce with Asparagus Tips

Recommended Dessert: Rustic Apple Crostata

Garlic Bread Sticks

Ingredients:

4-6 Bread sticks (you can usually find these frozen or fresh in the bread section at your local grocery store)

1/2 cup plus 1-2 tbsp. of extra virgin olive oil, separated

1-2 tsp garlic powder

1-2 tsp grated parmesan romano cheese

Salt, pepper and dried oregano to taste

1. First make sure bread sticks are defrosted if using frozen.
2. Preheat oven to 375 degrees F or per the package instructions.
3. Brush the 1-2 tbsp. of olive oil on each of the bread sticks.
4. Sprinkle with garlic powder and grated parmesan cheese even;y over each of the bread sticks.
5. Bake in the oven for about 8-10 minutes or until garlic and parmesan start to brown up (have baked into the bread).  More or less time may be needed depending on how cold the bread is when you begin.
6. In a ramekin or small condiment bowl, pour in 1/2 cup of olive oil, salt, pepper and oregano and mix together.
7. Serve with warm bread and use for dipping.

Caprese Salad

Ingredients:

1-2 large tomatoes

4-5 oz fresh mozzarella cheese (ball pkg preferred)

2 tbsp balsamic vinegar

1 tsp sweet dried basil

2 fresh basil leaves (optional)

1. Cut four equal sized slices of mozzarella cheese.
2. Cut four equal size slices of tomato as close to the size of the mozzarella cheese slices as possible. (reserve leftover tomato, dice it to use with ravioli below)
3. Arrange tomato and mozzarella slices alternating on the two serving plates.
4. Drizzle with balsamic vinegar and sprinkle with dried basil.
5. Top with fresh basil leaf if desired.

Butternut Squash Ravioli with Sage-Brown Butter Sauce & Toasted Pine Nuts

Ingredients:

2 cups of butternut squash ravioli (usually available in a frozen or refrigerated package)

4 cups of water

4 tbsp. butter

2 tbsp. fresh sage, washed and sliced into fine shreds

1/4 cup pine nuts

1 tsp garlic powder

1/2 - 1 cup diced tomato (left over tomato from caprese salad)

extra virgin olive oil cooking spray

salt and pepper to taste

1. Lightly spray a pan with olive oil and toast pine nuts and sage over a medium heat, agitating every so often to avoid burning.
2. When the oils of the nuts come up to surface and the sage crisps, remove from pan and set aside.
3. Bring water to a boil in a pot and drop in ravioli.
4. Boil for approximately 5-10 minutes, or until tender (or follow package instructions)
5. While ravioli cooks, add butter to the pan that you used to toast the pine nuts over a medium-high heat.
6. Stir often and cook for about 8-10 minutes or until the butter begins to brown.
7. Drain water from the ravioli and add to butter in pan.
8. Add garlic powder and salt and pepper to taste and mix ravioli in with butter sauce until ravioli is well-coated.
9. Reduce heat, and add in sage and pine nuts, and mix everything together to blend the flavors.
10. Top with fresh tomatoes and serve.

Seared Chicken Breast with Dijon Mustard & Tarragon Pan Sauce with Asparagus Tips

Ingredients:

3 boneless chicken breasts

1 tsp garlic powder

1 tsp red pepper flakes

salt and pepper to taste

1-2 tbsp extra virgin olive oil (light, for sauteing) 

1/4 cup low-sodium chicken broth

1/4 cup dry white wine

1/3 cup half and half or unsweetened almond milk

1 tbsp dijon mustard

3 tsp dried tarragon

5-6 spears of fresh asparagus, cut in 2-3 inch pieces 

1. Preheat oven to 350 degrees F.
2. Prepare chicken breasts by trimming any excess fat, cartilage or veins.
3. In a skillet, over medium-high heat, heat up olive oil and make sure it coats the entire bottom of the pan.
4. Season chicken breasts evenly with garlic powder, red pepper flakes and salt and pepper.
5. Place chicken breasts in pan and cook each side for about 8 minutes or until both sides are seared to a deep golden brown. (If unable to fit all of the chicken in the pan at the same time you may need to add more oil if chicken starts to stick to pan).
6. Place seared chicken into baking dish.
7. In same skillet, add chicken broth and wine, scraping up any brown bits and cook until liquid reduces by half.
8. Lower heat to low-medium, and whisk in mustard, milk (or half and half) and tarragon.
9. Once the mixture is smooth, add in asparagus tips.
10. Cook for about 5 minutes and allow asparagus tips to soften slightly.
11. Pour sauce over chicken, flip chick to ensure the sauce is all over each breast and any juices form the chicken have mixed in with the sauce.
12. Bake in the oven for approximately 20 minutes or until the the chicken reaches an internal temperature of 165 degrees F at their thickest parts. 

Don't forget dessert!! Rustic Apple Crostata

Quesadilla Burger

Although my aim is to eat as healthy as possible, like all of us, I have my weaknesses.  I especially love CHEESEBURGERS!! And when I combine my love of cheeseburgers with Mexican favorites, it gets even better.  Here, as the start of my Cheeseburger Paradise series, is one favorite I can never have enough of: the Quesadilla Burger.  All the savory parts of a quesadilla (salsa, crispy tortilla and melted CHEEEEESSSE!!) plus the all-american, all time favorite, hamburger patty.  It's a toss up between this burger and my Nacho Burger, but whichever is your favorite, both are sure to be hits at your next BBQ or cooking for your man!

Ingredients:

1 lean beef hamburger patty (or other, turkey, vegetarian, etc.)

1 large flour tortilla

2 tbsp chunky salsa (medium or hot, depending on preference)

2 tbsp. sliced yellow onion

2 tbsp. sliced green pepper

2 tbsp. sliced red pepper

1/2 tbsp extra virgin olive oil (as needed)

1/4 cup shredded pepper jack cheese

1/4 cup shredded (medium or sharp) cheddar cheese

1/2 tbsp. butter

1 tsp. red pepper flakes

salt & pepper to taste (optional)

Optional garnishes:

salsa

sour cream

guacamole

ketchup

1. Season your hamburger patty with red pepper flakes and salt & pepper as desired.
2. Grill patty on barbecue or pan fry to slightly under desired rareness.
3.  Remove patty from barbecue or pan and set aside.
4. In a skillet (or same one use for pan frying), add onion, green pepper and red pepper slices and oil (if needed because patty was not pan fried) over a medium heat.
5. Saute for approximately 8 minutes or until vegetables soften, meanwhile butter one side of tortilla.
6. Remove vegetables from skillet, place tortilla, butter-side down, into skillet.
7. Cut burger patty in half to make two "moons" to place on one side of the tortilla.
8. Build burger in skillet: On top of burger side add salsa, veggies, and layer with cheese (both kinds) generously, careful not to let topping spill out over the edge of the tortilla.
9. Fold tortilla over, and cook for a few minutes or until tortilla half on the bottom is a crisp, golden brown.
10. Use a large spatula to flip the over to the other side and cook until it's even to the other side with crispiness.
11. Remove from skillet.  Cut in half and serve...Enjoy!

Pizza Burger

Although my aim is to eat as healthy as possible, like all of us, I have my weaknesses.  I especially love CHEESEBURGERS!! And when I combine my love of cheeseburgers with pizza, it gets even better.  Here, as a feature to my Cheeseburger Paradise series, is a classic favorite: the Pizza Burger.  When there is a conflict over pizza or burgers, this one is a sure crowd-pleaser for everyone!!!

Ingredients:

1 lean beef hamburger patty (or other, turkey, vegetarian, etc.)

1 whole wheat bun (or other desired bun)

2 tbsp preferred pizza sauce

1 tbsp. chopped yellow onion

1/4 cup mozzarella cheese (low-skim)

4 + pepperoni slices

1/2 tsp. oregano, sweet basil, garlic powder

salt & pepper to taste (optional)

Any other preferred pizza toppings.

1. Season your hamburger patty with seasonings and salt & pepper as desired.
2. Grill patty on barbecue or pan fry to slightly under desired rareness.
3.  Remove patty from barbecue or pan and set aside.
4. Build burger: Place patty on bottom bun, add pizza sauce and chopped onion.
5. Add cheese and top with pepperoni and other additional toppings.
6. Place burger back into skillet and cover for a few minutes until cheese is melted and flavors are blended.
7. Remove from skillet.  Cut in half and serve...Enjoy!