Chicken Parmesan Meatballs

Chicken Parmesan Meatballs

Ingredients

The Balls
1 lb ground chicken
1 large egg
½ cup panko breadcrumbs
½ cup grated Parmesan cheese
2 cloves minced or grated garlic
1 tsp Italian seasoning
½ tsp kosher or sea salt
¼ tsp ground black pepper
8 oz container small mozzarella balls (Ciliegine or cherry sized)
Meatball Coating
1 cup panko breadcrumbs
3 tbsp grated parmesan
Pinch of salt
Finishing Touches
26 oz jar of your favorite marinara sauce or half a batch of my Pantry Shelf Marinara
1 cup shredded mozzarella
Extra grated parmesan and basil leaves for garnish

Directions

In a large bowl, combine the ground chicken, eggs, breadcrumbs, Parmesan, Italian seasoning salt, and pepper. Mix gently until combined. Don’t over mix or squish around the meat too much or you’ll end up with tough, dense meatballs.

Shape the meatball mixture into small balls, about 2 tbsp, and then press a hole in the center with your thumb. Place a piece of mozzarella into each. Reseal the meatball mixture around the mozzarella, making sure to cover it completely. You don’t want to see any of the cheese or it will ooze out when cooking.

Once all of the meatballs have been stuffed, roll them one at a time in the panko/cheese mix to coat. Press the crumbs into the meatballs a bit, while still maintaining their meatball shape. Place meatballs on a small sheet pan or plate and chill in the fridge for about 15-30 minutes before frying.

Preheat oven to 350°

Place an oven-safe skillet (I prefer my 12 inch cast iron) over medium heat with 2 tablespoons of olive oil. Brown Meatballs 5-6 minutes, rolling over a few times to brown as much of the outside as you can. You want the exterior to be a nice golden brown. The meatballs won’t be done at this point, but will continue cooking in the oven. You’ll probably need to do this in two batches, wiping out the pan between batches and adding new oil. Remove finished meatballs to a plate and continue with second batch. When done, wipe out the pan again.

Pour the marinara into the skillet and then nestle the meatballs into the sauce. Place into the oven and bake for 15 minutes. Remove from oven, sprinkle shredded mozzarella cheese around the meatballs and place back into the oven to bake for an additional 5-6 minutes, or until the cheese has melted. If desired, broil for a few minutes to brown the cheese a bit.

Garnish with grated parm and fresh basil. Serve with garlic bread, your favorite pasta, or use slider buns to make mini chicken parm sandwiches.

Chicken Piccata Meatballs

Chicken Piccata Meatballs

Ingredients

Chicken Meatballs
1 ½ lbs ground chicken
4 oz very finely chopped pancetta
2 large eggs, whisked
1 cup panko bread crumbs
½ cup chopped parsley
2 tsp chopped fresh oregano (one tsp if using dried)
1 tsp dried Italian seasoning
Zest of one lemon
1 tsp garlic powder
1 ½ tsp kosher or sea salt (use half the amount if using sea salt)
1 tsp black pepper
Piccata Sauce
2 tbsp unsalted butter
4 garlic cloves, grated
2 cups chicken stock
Juice of one lemon (add an extra half a lemon, if you’re a pucker maniac)
2 tsp cornstarch
¼ cup heavy cream
¼ cup capers, rinsed and drained
2 tbsp chopped parsley
Salt and pepper to taste
1 tsp chicken bouillon or base, such as Better Than Bouillon (optional)

Directions

Let’s make Meatballs!

Place ground chicken in a medium bowl. If you are an overachiever (as I am oft called), and are grinding your own chicken, I highly recommend adding the 4 oz of pancetta into the grinder with your chicken to really blend the meats together. You don’t even have to finely dice it, just a rough chop will do.

Add all the other meatball ingredients to the chicken and gently mix together. Do not overmix or you might end up with a tough meatball. Treat your balls with care! (🤣)

Hot tip: when making any type of meatballs it is impossible to test for seasoning, since the meat is raw. There is a work-around used in the restaurant industry. Take a small amount of your meatball mixture and fry it in a pan. When done, taste it and adjust the seasoning in your mixture, if needed. Easy!

Place a piece of parchment paper on a sheet pan, or lightly grease the sheet pan if you don’t have parchment paper. Using a small scoop (or eyeballing it if you’re a daredevil) scoop your mixture into golfball-sized meatballs, and line them up on the sheet pan. Using lightly dampened hands, gently roll the scoops into nicely-rounded balls. Once they’re all ready to go, heat a couple of tablespoons of vegetable oil in a 12” skillet over medium-high heat. Once the oil is hot (you’ll see it shimmer a bit when it’s ready), add one tablespoon of butter. It’ll melt up quick, so go ahead and add some meatballs! Cook the meatballs, in batches, until golden brown on all sides and cooked almost completely through (about 150°). If you cook them all the way to chicken’s food-safe temp of 165°, you run the risk of having your perfect little meatballs go dry. Set cooked meatballs aside on a plate once they hit 150°, and, don’t worry, they’ll finish cooking in the sauce.

In the same pan that your meatballs cooked in, melt 2 tablespoons of butter. Sauté the garlic for about 30 seconds. Add the broth and the lemon juice and allow to reduce for about 10 minutes. Whisk cornstarch with 1/4 cup heavy cream and add to the sauce, whisking the whole time, until completely incorporated. Add most of the parsley and most of the capers, reserving some for garnish. Taste the sauce and season with salt and pepper to taste. For even more flavor, add one tsp of a chicken base, such as Better Than Bouillon. Nestle the meatballs (and any juices that may have settled) into the sauce and allow to simmer for 5-10 minutes or until meatballs are completely cooked (165°). Serve over pasta or creamy mashed potatoes (my favorite!) and garnish with reserved parsley and capers.

Garlic Butter Naan

Garlic Butter Naan

Ingredients

1 tsp honey
¼ cup warm water
¼ cup warm milk (both milk and water should be about 110°-115°F)
1 pkg active dried yeast (2 1/4 tsp or 21 g)
2 ¼ cups (270 g) all-purpose flour
½ cup (120 g) plain greek yogurt (whole milk if you please)
½ tsp fine grain kosher or sea salt
1 tbsp olive oil
3 tbsp melted unsalted butter (for brushing on the dough before cooking)
3 tbsp melted unsalted butter (for brushing on finished naan)
2 cloves garlic, finely minced

Directions

In a small bowl, mix honey, warm water, warm milk, and yeast together. Let it sit and the yeast will activate (wake up) and become foamy after about 5-10 minutes. Add this mixture to the flour along with the yogurt, salt and olive oil, mix together until a shaggy dough forms.

frothy yeast

Transfer the dough to a lightly floured counter and knead until the surface becomes smooth and shiny, about 10 minutes. Place the dough in a lightly oiled bowl and cover with a damp cloth or plastic wrap and let it rise in a warm place for about an hour.

When ready to cook, divide the dough into 8 equal balls. Using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but irregular shapes are fine. They just have more character! Rather than rolling them all out now, it’s best to roll each piece of dough just before you cook it so everything is nice and fresh. It’s easy once you get the hang of it! So go ahead and roll one out, then keep the rest of the balls covered while they wait their turn.

Heat up a cast-iron skillet over high heat. While it’s heating, melt the unsalted butter in an easily-pourable container (using the microwave is more than fine). Once melted, pour half the butter in a small bowl to brush on the dough before cooking. Add the minced garlic to the remaining half of the butter.

Lightly brush both sides of your rolled dough with the plain melted butter and lay it in the skillet. Cook for 1-2 minutes, or until you see bubbles starting to form on the surface. Flip over and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Brush the finished naan with your garlic butter mix and put on a plate covered with a towel to keep it warm. Repeat the process until all naan are done.

These are best eaten right away but, once cooled, can be kept in a ziplock bag for a few days. To warm naan, just heat for a minute on each side in a hot cast iron pan. Enjoy!

Italian Frittata

Italian Frittata

Ingredients

8 large eggs
1 cup heavy cream
12 oz Italian sausage, loose or removed from casing
1 small red bell pepper, diced
1 cup marinated artichoke hearts, quartered
1 large handful baby spinach leaves
4 oz goat cheese, crumbled (you can use ricotta or even dollops of cream cheese or mascapone if you aren’t a goat cheese fan)
6 pieces ciliegine mozzarella (small balls), halved
12 grape tomatoes, halved
Herbs, (basil, flat leaf parsley, chives) for garnish

Directions

Preheat oven to 350°. Spray a 10 inch cast iron pan with non-stick spray. If you don’t have a cast iron pan, you can spray a round baking dish. Just be sure to cook the ingredients in another pan and then transfer to the dish for baking.

Crack eggs into a large bowl. Add heavy cream and whisk together very well. Set aside.

Brown the Italian sausage in the cast iron pan (or any pan if using a baking dish) over medium-high heat until no more pink remains and the sausage is brown and crispy. Transfer to a paper towel-lined plate. In the same skillet, sauté the red bell pepper until just starting to soften, about 2-3 minutes. Add the quartered artichoke hearts and allow to just get a bit of color on them, another 2 minutes or so. Turn off the heat and toss in a large handful of baby spinach leaves and stir until wilted.

Pour in the egg and cream mixture and stir to evenly distribute everything. The residual heat from the skillet will already begin to cook the eggs on the bottom and sides.

Top the frittata with the crumbled goat cheese, halved mozzarella balls, and sliced grape tomatoes. Don’t worry about stirring them in. The cheese will melt in and the tomatoes with caramelize on top.

Cook in 350° oven for 35-40 minutes, or until the edges are browned and the center is no longer jiggly.

Allow to cool for 10 minutes, then garnish with fresh herbs, slice into wedges, and serve.

Frittatas are best served warm or at room temperature and can stay out for up to an hour, allowing for an extra lazy breakfast or brunch. Or even dinner. After that, store the frittata in wedges in an airtight container in the fridge for up to two days. Allow individual servings to come to room temperature again, before microwaving for about 30 seconds. Yay!

Chicken Chilaquiles Verde

Chicken Chilaquiles Verde

Ingredients

Tomatillo Salsa (Salsa Verde)
1 ½ lbs tomatillos, washed after removing husks (about 8-10 medium tomatillos)
1 medium onion, cut in wedges
2 small jalapeños, stem removed
6 garlic cloves
¼ to ½ cup chicken broth
1 to 2 tbsp honey
½ tsp kosher or sea salt
Juice of ½ lime
The ‘Stuff’ in the Chilaquiles
4 cups tortilla chips (you can fry or bake your own or use store bought)
2 cups shredded chicken (You can use leftover chicken, a rotisserie chicken, or cook a couple of breasts or thighs the night before)
1 cup shredded colby jack or pepper jack cheese
4 to 6 eggs (depending on how many people you are serving)
Garnish (Use any or all of the below. I used all because I GO HARD)
Cilantro
Sliced radishes
Sliced Avocado
Sour cream
Queso fresco
Crushed red pepper flakes
Cracked black pepper

Directions

Set oven rack on the second setting from the top. Preheat the oven to broil. Spray a large sheet pan with non stick spray.


Place the tomatillos, onion, and jalapeño on the prepared sheet pan. Broil for about 10-12 minutes, tossing and turning the vegetables once while roasting. Add the garlic to the pan and broil another 5 minutes.

The vegetables will have some charring, will release their juices, and will be softened when ready. Cool on the pan for a few minutes, then add to a food processor or blender along with salt, lime juice, honey cilantro and 1/4 cup chicken broth. Blend or process to a course purée. Taste for salt adjustment. Add more broth if you want it thinner, but keep in mind that it will thicken a bit as it cools. It should be about the thickness of a chunky salsa. If very acidic add a touch more honey.

Preheat oven to 425° Add chips to an oven safe pan (I used my 12 inch cast iron) and ladle sauce over top. Toss gently to mix, taking care not to break all the chips. Top with cheese and then chicken. Using a large spoon, press nesting areas into the top of the tortilla chips to make room for the eggs. Crack each egg into a ramekin or small bowl and gently tip each egg into its nest. Cover pan with a lid or aluminum foil and place in oven for 7-10 minutes or until the whites are almost set. Uncover and allow to cook for a few more minutes, to brown the edges of the chips a bit.

Remove pan from oven. Garnish chilaquiles with avocado, radishes, cilantro, and queso fresco. Sprinkle with crushed red pepper flakes and cracked black pepper if desired. Serve with lime wedges.

Cajun Salmon Pasta

Cajun Salmon Pasta

Ingredients

Cajun Seasoning
2 tbsp smoked paprika
1 tbsp kosher salt or sea salt
1 tbsp garlic powder
2 tsp onion powder
2 tsp cayenne
2 tsp ground black pepper
1 ½ tsp dried oregano
1 tsp dried thyme
Salmon and Pasta
12 oz pasta (of your choice. I chose spaghetti because I love a good twirl, but penne or gemelli would be great too.)
1 lb salmon, cut into four filets
1 tbsp olive oil
1 shallot, finely diced
1 small red bell pepper, finely diced
¼ cup sun dried tomatoes, diced (the kind packed in oil)
4 cloves grated garlic
½ cup broth (chicken, seafood, or vegetable will work equally well here)
Juice and zest of 1/2 lemon (save the other half to squeeze on top of each serving)
1 ½ tsp cajun seasoning
1 ½ cups heavy cream (I wouldn’t recommend using milk or a milk alternative here as it might curdle with the lemon juice. Yuck.)
½ cup finely grated parmesan
Parsley, for fancy reasons

Directions

Cajun Seasoning

This part is crazy easy. Gather all of your cajun seasoning ingredients and mix them together. Store in an airtight container for later use. Done! You’re a spice wizard.

Salmon and Pasta

Mise en place time! Finely dice the shallot and red bell pepper. Approach it however is most comfortable and easy for you, as long as the pieces end up relatively tiny. Set aside. Then roughly chop the sun dried tomatoes, just to make them a bit more bite-size. Set that aside. Lastly, get a lemon and zest about half of it. Cut it in half and set aside one of the halves for later. For the other half, squeeze out all the juice you can into a little bowl with the zest. Aaand set that all aside. Done! Now you’re ready.

Put a large pot of water on to boil. Starting the boil in advance means that you can just toss the pasta into the water when it’s time. The sauce should only take bout 10-12 minutes to make, in total. Whenever the water is at a good rolling boil, toss some salt in there to make sure the pasta is seasoned! Your pasta water should be salty as the sea, as they say. I’ll tell you when to add the pasta. Stay tuned.

If your fishmonger (Yes even the fishmonger at your Mega Market can be called a fishmonger, okay? Because I wanna say fishmonger. Fishmonger.) did not remove the skin from the salmon, do that now. (There are great videos on the Inter Webs on how to do that.) Double check it for any sticky stray scales, then season the salmon on all sides with the cajun seasoning.

Heat the 1 tablespoon of olive oil in a pan over medium-high heat. Cast iron does a particularly good job of searing, so use that if you have it. Cook the filets for 2-3 minutes on the first side, just until the cooked portion has crept up about 1/3 of the way up into the filet at its thickest part. Once it reaches that 1/3 point, gently turn them over and cook for 2 minutes on the second side. You don’t want to overcook it at this stage because it will be going into the sauce at the end, which will cook it just a little more. Once they’re beautifully seared and cooked through, remove salmon from the pan and set aside on a plate.

In the same pan as you cooked your fish, sauté the shallot and red bell pepper that you prepped earlier for a couple of minutes until they’re slightly softened. Add in your chopped sun dried tomatoes, and use a microplane or grater to grate in all 4 cloves of garlic and sauté for another minute or so.

Now would be a great time to start your pasta!

Gather your broth of choice, the lemon juice and zest that you prepped earlier, and your delicious cajun seasoning. Add them all to the pan and allow to reduce for a minute or two while stirring occasionally. Make sure to use a spatula so you can scrape up all those tasty bits from the pan. Yum. Add in the heavy cream and the parmesan and allow the sauce to bubble up and reduce until your pasta is ready. Stir occasionally. The sauce won’t be too thick, but the pasta is going to soak some of that up, so we want it kind of saucy.

Add in about half of the salmon and break it up a bit to warm it. Once the pasta is ready, strain it and add it directly to the sauce. Toss well to coat evenly. Top with the rest of the salmon and break it up with your fingers a bit to make it pretty.

Serve up and garnish with parsley leaves (it’s not just fancy, it adds a great freshness) and lemon wedges. You did it! Now go enjoy.

Skillet Cornbread

Skillet Cornbread

Ingredients

1 1/2 cups cornmeal (you can use yellow or white. I prefer yellow because it just screams cornbread to me)
1 cup all-purpose flour
cup granulated sugar. (You can use a little less if you want. I grew up with sweet cornbread and that’s how I like it 😋)
1 tbsp baking powder
¼ tsp baking soda
1 tsp fine grain salt
2 cups buttermilk (full fat if you can find it)
2 large eggs
6 tbsp melted bacon fat (yes, you can use melted butter here. Don’t judge me, it’s a whole new tasting cornbread with the bacon fat 😳)

Directions

Preheat oven to 425° and put a 10-inch cast iron skillet in the oven on the middle rack.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking, soda, and salt.

In a large glass measuring cup, or medium bowl, whisk together buttermilk, eggs, and 4 tablespoons of the bacon fat. Pour over the dry ingredients and stir using a rubber spatula until just combined. Don’t overmix. A few small lumps are fine.

Remove skillet from oven and add the remaining 2 tablespoons of bacon fat. Pour the batter into the hot skillet. Some of the fat might look like it’s pooling on top of the batter and that’s normal. It will all be okay.

Bake at 425° for 25-30 minutes or until a toothpick or knife inserted in the center comes out clean. Resist your baser instincts and wait 5-10 minutes before slicing and eating.

Seared Salmon in Lemon Dill Cream Sauce

Seared Salmon in Lemon Dill Cream Sauce

Ingredients

4 Skin-off salmon filets, about 4-6 ounces each
1 shallot, finely diced
3 cloves grated garlic
1 1/2 cups half and half or cream
cup mascarpone (or cream cheese, if that’s what you have/can find)
Juice of 2 lemons
½ cup finely grated parmesan cheese
¼ cup chopped sun dried tomatoes
1 tbsp finely chopped parsley, plus more for garnish
2 tbsp coarsely chopped dill, plus some full fronds for garnish

Directions

Dry your salmon filets thoroughly with paper towels. I cannot stress enough the importance of drying your salmon filets before cooking them. It can make the difference between a really good sear and fish that looks kinda drab and steamed. Pat, pat, pat. Then rub a bit of olive oil all over them and season all sides with salt and pepper.

Heat 1 tbsp of olive oil in a cast iron pan heated to medium-high heat. Add salmon to the pan and don’t touch it for 3-4 minutes, or until you look at the side of a filet and see the cooked portion seeping up the sides almost halfway. Flip your filets over (they should easily release from the pan when they’re ready to turn) and cook for another 2-3 minutes, or until the two cooked halves almost meet on the sides. You don’t want the fish to look completely cooked, or it will be dry after you rest it. It will sit in the sauce for a few minutes at the end. Give it some cooking space, okay?

Remove your salmon from the pan and place on a plate to rest while you work on your sauce.

In the same pan, add another tablespoon of olive oil. Add your shallots to the pan and cook for a few minutes, or until they start to look translucent (you know, not raw-ish). Add the garlic and stir for literally just a few seconds (garlic burns quickly). Pour in the half and half and add your mascarpone and stir until all the cheese has melted and incorporated. Add the chopped sun dried tomatoes and continue stirring.

Turn the heat to low and add the lemon juice, parmesan cheese, and the herbs. Stir well. Take a taste and adjust for any salt you may want. If the sauce is a bit thick, you can add more half and half.

Nestle your salmon filets in the pan and allow to sit for a few minutes. This will let the salmon finish cooking and absorb some of the amazing flavor you developed in the sauce.

Serve the salmon with sauce drizzled over the top and garnish with the remaining herbs. This fish would be great with a simple side of vegetables (I made my favorite roasted brussels sprouts) or even with pasta tossed with olive oil. You might even be tempted to put it in a bowl and eat it like a salmon soup, it’s that good 😋

Mini Cast Iron Dutch Babies

Mini Cast Iron Dutch Babies

Ingredients

Orange Macerated Fruit
1 -1/2 cups assorted fruit, cut up in bite sized bits
1 tsp orange zest
1 tbsp orange juice
1 tbsp granulated sugar
Pancake Batter
3 large eggs
½ cup all-purpose flour
½ cup whole milk
2 tbsp powdered sugar (plus more to make it snow on your finished pancackes!)
1 tsp vanilla extract
2 tsp orange zest
1 tbsp orange juice
A pinch of fine grain kosher or sea salt
2 tbsp super soft or mostly melted unsalted butter
3 tbsp unsalted butter, divided into 1 tbs pats. These will be placed in each of your pans just before adding the batter.

Directions

Get Fruity

Place your fruit in a medium bowl with the zest, juice, and sugar. Mix it all up and set aside until your pancakes are done. The sugar will dissolve and the fruit will become soooo delicious. Just you wait.

Preheat oven to 425°

Place your cast iron pans in the oven to heat up.

Using a blender or food processor, mix together all of your ingredients, except the mostly melted butter, until nice and frothy. Add the butter last and blend it all up. This will make 1 1/2 cups of pancake batter, which makes it super easy to make 3 Dutch babies. If you’re making 4 smaller ones… that’s math 🤷🏻‍♀️, let me know how that goes.

Take your cast iron pans out of the oven and add one tbs of butter to each pan. Immediately pour one half cup of batter into each pan, place the pans on a baking sheet (just in case of overflow), and place on the center rack of the oven.

Bake for 20 minutes, or until golden brown and oh so puffy. Look at them babies. They’re so cute.

Dust each delightful Dutch baby with a little powdered sugar and, using a slotted spoon, fill each pancake with your prepared fruit (if you add all the juices your pancake will get all soggy. Not good). Wasn’t that quick and easy? Why don’t you do this all the time?! Lass es dir schmecken!

(p.s. I believe that’s German for “Enjoy your meal”, because even though they’re called Dutch babies, they’re actually from Germany. It’s a long story. Just enjoy your breakfast, okay?)

Individual Tomato Tarts

Individual Tomato Tarts

Ingredients

Equipment Needed
4 Small, shallow baking dishes, tart pans, or (my favorite!) 6.5 inch cast iron pans from Lodge Cast Iron
For All the Tarts
2 sheets puff pastry thawed overnight in the refrigerator, or on the counter for 20 minutes
1 pint small tomatoes (grape or cherry), preferably locally grown, heirloom varieties, multi-colored if you can find them.
4 ounces of goat cheese at room temperature
2 tbsp milk. Any fat content will do.
½ cup heavy whipping cream
Ingredient Measurements for Each Individual Tart
1 tbsp olive oil
1 tsp honey (or a pinch of sugar if you don’t have/like honey)
1 tsp hot water to loosen up the honey (or dissolve the sugar)
¼ tsp balsamic vinegar
Small pinches of salt and pepper
1 stem of thyme, stripped and roughly chopped (plus extra for garnish)

Directions

Using an electric mixer (or by hand if you’re a superstar 💫), whip heavy cream until it has the texture of… whipped cream. In a separate bowl, mix together the milk and goat cheese until the goat cheese is soft and smooth. Fold the whipped cream into the goat cheese. Cover and refrigerate until ready to use.

Preheat oven to 425°. Lay aluminum foil or parchment paper on two sheet pans to catch any tart drips during baking.

Spray the interior of your baking dishes lightly with non-stick spray. Add oil, honey (or sugar), hot water, vinegar, salt, pepper, and thyme to the bottom of each dish and mix well.

Cut individual tomatoes in half and remove the seeds and juices from each half. If you don’t do this the tarts will be very soggy and not delightful. Place them cut side up in the bottom of the pans in a nice pattern of shapes and colors. Very lightly salt the cut sides of the tomatoes.

Roll out your puff pastry on a lightly floured surface. Cut two circles out of each piece that are about 1 inch larger than the size of your pans. Place a circle of puff pastry on top of each pan and, using a butter knife, push the edges of the puff pastry down and around each dish, tucking the tomatoes in like it’s bedtime 😴 Cut two small slits in the puff pastry to allow steam to release. If you don’t do this, your puff pastry will be soggy and less puffy 😕

Place the dishes on the sheet pans and place on separate racks in the middle of your oven. Bake for 25-30 minutes (turning and swapping oven shelves halfway through). They should be golden brown and puffy.

Allow the tarts to sit for about 10 minutes. Run your butter knife all along the edges of the pans to loosen the puff pastry, then place a plate on top of each pan and carefully flip the tart over onto the plate. It should come out easily, but if any tomatoes remain in the pan, just scoop them up and place them with the rest of their buddies. Garnish with a scoop of goat cheese mousse and a sprinkling of fresh thyme leaves and enjoy how fancy and delicious everything is. Back pats all around!