Here’s another variation of the dish. There’s some thinly sliced, crispy-fried potato slices on the spinach, and an herb cream cheese spread in between the potato and salmon. It was finished off with some tomatoes, and, of course, the asparagus.
A richer way to enjoy this dish!
A bunch of chicken and baby crimini mushrooms with some barbecue sauce, plum sauce, brown mustard, fresh garlic, salt, and white pepper, baked while covered in foil at 350 degrees, uncovered, and then baked again for a little while longer, to give it some color.
Just the right amount of rice to sop up all the juice!
Turned out to be a great finger licker, and the mushrooms were profound!
This was a quick cuban-style chicken and rice (arroz con pollo) made with ingredients on hand. Turmeric powder was substituted for annato powder (Bijol), and the rice was Japanese pearl instead of arborio. Obviously, we didn’t have pimientos (cherry peppers) or peas, but made up for it with a little veggie melange. And, we didn’t forget the beer.
The pearl rice helped the whole dish cook much faster than it would have with the arborio rice.
It turned out delicious.
We made some tuna with red onions, green onions and celery all finely chopped with a chiffonade of basil, and then mixed with some mayonnaise. The mixture was spread out over a water bagel, topped with cheese and baked at 350 degrees fahrenheit until the bottom was crispy and the cheese was melted.
Decorative and delicious!
By the way, the deviled egg was topped with a crisp cheese cracker that was created from the flotsam of the oven melting. 
Here’s the simplest, fastest and tastiest way we’ve found to season steaks (This method has been around for a while). We’ll give a step by step for this one. First, get some steaks.
Some decent marbling.
Second, heavily salt them, both sides. I mean heavily. We use sea salt and leave it out for about 20 minutes for three quarter inch steaks. If you use table salt, cut down the time. Also, adjust the time according to the thickness, the thinner the steak, the shorter the time.
Salt is also under the steaks.
Third, wash off all the salt and pat dry. Cook the steaks your favorite way. We sauted ours in a little olive oil till they got a small crust on each side. They’re still rare to medium rare.
Nice searing!
Last, let rest, slice and enjoy!
If you look closely, you can see the marbling just beginning to melt.
By the way, here’s the slightly rare one.
Ultra tender!
Didn’t feel like “cooking”, so we took some kielbasa, sliced it and fried it up in a little bit of olive oil. We then quickly sauted some onions, red peppers, celery and yellow squash in the left over drippins’, reintroduced the kielbasa and tossed them all together. Here’s how it turned out:
It's steaming...promise. 
In the mean time, we baked up some biscuits. After they were done, we sliced them in half and came up with this:
Sriracha goes with anything!
How did it taste?
Going...
...going...
...gone!
Took some spinach, onions, green peppers, garlic, salt and pepper, cooked it all up with some olive oil, and lightly spread it down on a plate. We cooked some salmon, and placed it on top of that. Then we took cherry tomatoes, mushrooms and green peppers, tossed it with a little fire and such, and poured it on top of the salmon. Worked pretty well.
Nice, fresh ingredients...and it looked so good, we had to take a bite!
We took a scrumpcious piece of ahi and coated it with furikake to make a nice little seared tuna appetizer.
Melts in your mouth.
It rests on a bed of…guess…
We created a dressing with red onions, crushed garlic, sea salt, white pepper, cilantro, grapefruit and lemon juice, olive oil, and a dash of balsamic vinegar, poured it over chicken quarters and drumsticks, and baked it at 350 degrees for 45 minutes.
The dressing ended up making a nice little sauce...great with rice!
Generally, they’re stuffed with some easily melted stick of cheese, dipped in batter and deep fried. Here’s an alternative approach which emphasizes the flavor of the peppers.
Chili relleno...no batter, just cheese melted over the fire roasted, stuffed pasilla peppers.
Here’s a puzzle…what type of cheese was used in the stuffing, considering that the chili rellenos were baked at 350 degrees and the cheese didn’t melt (please leave your comments)…here’s another look.
The chili rellenos sitting on a light tomatoe sauce, a slice standing majestically on its own.
