Easy Shredded Chicken Fajita Tacos

I have another slow cooker recipe for y'all! You'll love the zesty flavor and hint of kick with this recipe. Plus, it was super easy and delicious.

Ingredients:

4 chicken breasts
1 10oz can Old El Paso enchilada sauce
4 packets Goya Sazon con Achiote
1tsp chile pepper powder
1tsp cayenne pepper powder

10 flour or corn tortillas
2 cups sliced fajita vegetables
2  sliced jalapenos
1 tbsp cilantro paste *optional*

2tbs margarine/butter
1/4 cup water


Directions:

Put chicken breasts in crockpot and apply 1 packet of Goya seasoning (spread evenly) over each chicken breast. Sprinkle in chile pepper and cayenne, then pour in enchilada sauce. Cook on low 6 hours.

After chicken is cooked, put crockpot on warm. Drain half of juice/enchilada sauce into skillet & add vegetables and jalapenos (and cilantro paste). Cook on medium-high heat until onions are translucent and juice has boiled out.

Roughly shred chicken in crockpot with 2 forks. Keep on warm until done serving meat as it will continue to soak up the juices and spices left in the crockpot.

**Optional but recommended**
Preheat oven to 350. In a regular microwaveable bowl, heat butter and water for 30 seconds. Slightly mix. Dip each tortilla in butter/water mixture and place on a piece of foil roughly the size of the tortilla. Roll tortilla foil side out so that it isn't sticking to itself. Do this for as many tortillas as you like, up to 10 as there will be plenty of filling. Bake tortillas for about 7 minutes. This warms the tortilla and gives it an almost homemade taste without making it crispy.

Crockpot Cheesy Taco Chicken

I've been making huge meals lately so there will be plenty of leftovers because Josh's shift has changed and he isn't able to grab anything for lunch. Of course that means a lot of casseroles and crockpot dishes, which is fine because those are my favorite type of recipes to post here. I know I haven't posted a lot lately, but trust me, I'm still cooking up a storm.

Anyhoo, we all know I love a versatile recipe, and this sure is it!

Ingredients

7oz canned sliced jalapenos, drained

1 medium onion, sliced (I know, another recipe with onions... I love them, what can I say?)

2lbs chicken breasts

1, 16oz jar taco sauce

1 pkg. cream cheese

1 packet low sodium taco seasoning

1 tsp cumin

1 pkg. four cheese Mexican shredded cheese

Tepatio (Mexican hot sauce) to taste

**the pepper on the left side is a bahut jolokia (ghost) pepper... we like stuff hot, as always**

Instructions

Trim fat off chicken and place whole breasts in bottom of crockpot, layer on top: sliced onions, jalapenos, taco seasoning, cumin, taco sauce, Tepatio, and cream cheese cut into chunks. Cook on high for 4 hours (low for 8). Stir once or twice to make sure the cream cheese doesn't get burnt on the sides.

Switch over to warm setting, shred each chicken breast with two forks (hold with one fork, shred with the other) while in the crockpot. If it is easier for you to take the chicken out to shred it, that would work as well, just return the chicken to the crockpot after shredding. Stir in shredded cheese until mixed/melted. 

Serve over rice or with tortillas.

Dijon Chicken

This recipe is a favorite of mine from years ago. It's rather versatile, and really easy... plus, the dijon flavor is out of this world! The sauce itself is so creamy with a great zing; it would be perfect alone, but adding vegetables into the mix, served over some linguine makes this dish 100% satisfying.

This dish serves 4, and since it is all made in the same pan (aside from the linguine , you will need a very large skillet/pan. I used this awesome electric skillet that Josh's mom sent over for Christmas, but prior to that, I had a large square pan. Regardless, you should be fine with a 12+ inch skillet if your chicken breasts are on the small side. If not, you may need a 14" skillet. The electric skillet shown in pictures below is 16 inches, and I used medium-large chicken breasts.

You will need:

Chicken Marinade
1/4 cup olive oil
juice of one lemon
2 tsp cracked peppercorns (grinder) *optional, to taste*

Sauce
2 cups chardonnay (obviously I went cheap here, pic above)
2 cups whipping cream
4 tbsp dijon mustard
2 tbsp stone ground mustard

Other Ingredients
Cooked linguine (according to package)
4 chicken breasts
2 medium zucchini, sliced (half moons)
1 large onion (sweet yellow) sliced
1 tbsp minced garlic
8 oz. sliced baby bella mushrooms
2 tbsp butter/margarine

Instructions

Trim fat off chicken and place in pyrex dish (or similar). Pour olive oil over chicken and juice of one lemon; make sure to get out any seeds. Sprinkle pepper evenly over each breast on both sides. Place in fridge for 30 minutes to an hour.

Heat skillet to 400, or high on stove burner, and pan sear chicken in butter. Cooke evenly on each side until cooked through. Wash out your pyrex that was used to marinate and place chicken in it and set aside (in a warm oven preferably).

Reduce heat on same skillet (I reduced to 350, medium-high on burner) and pour in white wine; simmer for 5 minutes. Add in whipping cream, dijon and stone ground mustard, garlic, onions, mushrooms, and zucchini. Cook until onions and zucchini are translucent, about 15 minutes or so.

Start your linguine.

Add chicken back to sauce/vegetables, reduce heat to 250 on the electric skillet and let simmer while linguine is cooking. This gives the sauce time to thicken and the chicken soaks up some of the flavor.

Once linguine is done, drain & plate. Spoon desired amount of sauce on linguine then top with chicken and veggies.

Apparently Josh had never had dijon chicken, so I was worried about his reaction. He said, very sarcastically: "this is terrible i never want you to make it ever again," which is Josh speak for "I love it." The leftovers are all packed up for him to take to work & I'm sure it will be on the list of recipes I make pretty often. Hopefully you enjoy it too!

<3 Allie

Southern Chicken & Dressing

This is the style of dressing I grew up on around the holidays. My grandma (Nanny) always made a HUGE batch of this for family gatherings, and she would always fill up a Tupperware dish and freeze it (because thats how awesome my Nanny is) just to send home with me... Along with her homemade giblet gravy, of course.

When I was a young airman and would still come home for the holidays, Nanny would even send me off with a Tupperware full of dressing. So, obviously, it is without a doubt my most favorite holiday dish. I could do without any other dish during the holidays, but there absolutely positively has to be Nanny's dressing.

Now, unbeknownst to me, there is a difference between Southern style dressing and the Northern stuff. I don't know. I've never actually stuffed a turkey or chicken with "stuffing" but I still thought dressing and stuffing were the same, North or South. Nope. Anyhoo, if you've never had Southern style dressing, it's pretty much the greatest stuff ever and you are all kinds of missing out on one of the finer things in life.

Now that I'm grown and living away from home without really coming around for the holidays, I call Nanny every year asking about this or that for the dressing.

I know this recipe by heart, but sometimes you just have to ask the expert now and then because, along with many many many other recipes that I use, there aren't any real measurements. This year I called Nanny while I was at the store, making sure I had everything I needed and she tells me: "well you need a good sized yellow onion and make sure you use enough sage, not too much, but enough so you can really taste the sage you know, and enough bread to mix with your cornbread, and however many eggs you like and pepper......" Ok, seriously. That happened. That's how we cook in my family. So forgive me in advance if I'm not 100% clear, but I'll do my best with this one.

Another important thing to note is that Nanny boils a whole chicken, debones it, shreds it, & makes gravy from the broth and giblets & uses the broth for the stuffing as well. That's where I draw the line. I have an extreme aversion to raw chicken, and I absolutely positively will not touch a whole raw chicken, much less mess with the skin and giblets and neck, oh my! So I am all about substitution. Instead of going through that whole painstaking disgusting process, I buy a regular rotisserie chicken from the store, remove the skin, and use all (dark & white) meat shredded into bite size pieces. One 3-4 pound rotisserie chicken yields about the same amount of shredded meat and is plenty for a large pan of stuffing. I also use store bought broth. Raw chicken problem solved.

So without further adieu, the best dressing ever, step by step:

Ingredients:
4 stalks of celery
1 medium-large yellow onion
Sage (see pic)
Pinch of salt
1 tbsp pepper
2 pkg Betty Crocker yellow cornbread mix (do not use a sweet cornbread mix)
Buttermilk
Small loaf of bread (I use about 3/4 of a market fresh, thin sliced Italian loaf, but regular white/wheat whatever will work)
32oz chicken broth (low sodium)
5 eggs (large)
Shredded chicken (see note about chicken above)
1 tbsp butter

Step 1:

Preheat oven to 400, grease up cast iron skillet sides and bottom and place in oven for about 10 minutes.

Meanwhile...

In a medium size mixing bowl, prepare cornbread mix according to packages, with 2 eggs, (1 per package)but instead of regular milk, use buttermilk. Also add pinch of salt.

Take skillet out of oven (I probably don't need to say this, but better safe than sorry: your skillet is going to be hot!! Use potholders). Pour cornbread mix into skillet immediately and cook according to package. Cook time may be slightly longer than package because you use 2. I also use a larger cast iron skillet than the 8" inch skillet that it calls for, again to accommodate for using 2 packages of cornbread mix. Just keep an eye on it and make sure it is golden brown and a toothpick comes out clean when poked in the center.

When cornbread is done, remove from oven and set aside to let cool.

Step 2:

Cut up bread slices. You can either remove the crust or leave on, personally, I like to leave the crust on. Place bread pieces on baking sheet and toast in oven to medium gold color. I use Italian bread because it makes a good dry, crusty toast that is perfect. Set aside and let cool.

Step 3:

Boil remaining 3 eggs.

Meanwhile...

Slice celery stalks & chop onion.

When eggs are done boiling (about 20 minutes, give or take) let cool.

Step 4:

Sauté onions and celery in butter until onions are translucent. You do not want to caramelize them.

Step 5:

In LARGE bowl, crumble bread (chunky crumble) and cornbread. I use 3/4 of the cornbread and give the remaining chunk out to munch on as it is friggin fantastic.

Step 6:

Peel and roughly chop eggs. Use whites and yolks. Add chicken, eggs, onions, & celery to large bowl with bread crumbs. Add in pepper & sage. For the sage, I measure with my hand, which I took a picture of. This is the same amount I always use; I know how much by looking at it. I have never actually measured it & I kick myself for not doing it this time, but I would say I use around 1/4 cup, loose. Mix ingredients by hand, trust me, it's much easier than trying to blend them together with a fork, spoon, or some other utensil.

Step 7:

Transfer mix to large Pyrex dish, packing lightly so that it all fits. Pour chicken broth directly over dressing (evenly distribute over top. I just pour from one end of the dish to the other until the broth is gone).

Step 8:

Brown in oven for 25 minutes at 400.

Serve plain or with cranberry sauce or gravy.

I serve with chicken gravy, which I make, but I completely eyeball everything I use for the gravy, so I couldn't even begin to try to post the recipe. I may attempt to measure next time because if you like gravy, this dressing is excellent with chicken gravy, even better with Nanny's homemade giblet gravy that I won't even attempt.

Apologies for not having a picture of the dressing after it was browned in the oven, but as soon as it was done, Thanksgiving feast began & pictures were not the first thing on my mind :).

(Incredible) Crockpot Chicken Enchilada Soup

Well folks, this is easily the best soup I have ever eaten. Ever. One taste and I was pretty sure I done died and went to heaven. It is even, dare I say it, BETTER than Chili's... Okay, I can't officially claim that, but it is in my opinion, so that's my story and I'm sticking to it.

While making this, I asked Josh if I should put habaneros in it... Let's just say his answer was a definite yes & I doubt anyone wants to know what he actually said, but yes, I added habaneros. 3 in fact. I love them, Josh loves them... But not everyone loves them or the heat, so I will leave that out of the ingredients, but for those that want to know: 3 whole habaneros, minced in food processor, then added to other soup ingredients.

Ingredients:

2 cups maseca, or similar brand, instant corn masa flour (see pic below)
2 quart prepared chicken stock (made with 2oz,or two packets, concentrated stock; see pic below)

*you can also use 4 bullion cubes, or 2tbsp chicken base*

1tbsp chili powder
1.5 tbsp ground cumin
1/2 tsp pepper
1/2 tsp cayenne pepper
16oz enchilada sauce (you can use up to 20oz. The store I went to was out of the biggest cans)
8oz tomato sauce
4.5oz green chiles
2 medium yellow onions
16oz Mexican velveeta
About 2lbs shredded chicken

*I buy a whole rotisserie chicken take the skin off, and shred it. It's much easier (and cheaper) than buying raw chicken, boiling it & shredding it, but do as you wish*

In a 5qt crockpot:

Dump your two cups of masa flour in the crockpot. Add chicken stock one cup at a time while stirring into corn flour with a fork. This is very important because you don't want your corn flour to be lumpy. If you see lumps, not a big deal... Scoop them put with a fork and mush them on the side to get rid of them.

Add in your spices, then stir in enchilada sauce and tomato sauce. Finely chop onions and add to soup, along with green chiles. Cut velveeta in small cubes and add to soup. Cook on high for about 3 hours (stirring occasionally), add your shredded chicken and cook for another hour... 4 total, stirring (occasionally).

You can serve without toppings, or add a dollop of sour cream, avocado, pico, cheese, olives, jalapeños.... Anything really.

Enjoy :)

White Chicken Chili

When I think of chili, I think of the good ol' red meat chili with enough peppers to burn your face off. I love chili, and I'm sure it's a staple for most of us in the cold months.

On a whim, I decided to change it up, and it has quickly become a favorite in our house.

I know chicken chili isn't a new concept, but it was new to me the first time I made it, and I just went through the store picking up things that I figured would be good in it. Now the recipe is tweaked to our liking, and I thought it might be worth sharing.

In this recipe, I use canned green chiles, but I really prefer using a freshly chopped poblano pepper instead; however, they're not in season here, so I made do with green chiles. It was still wonderful.

You will need:

Jalapeños, sliced very thin

* I used 7 because that's what I had in my fridge. I probably would have used more because the hotter the better!!! This is definitely a "to taste" item, though. It had that fantastic slow burn and was enough to heat me up, but wasn't as hot as I usually make it*

Habaneros, ground in food processor

* Another "to taste" item. I used 2 small peppers*

2 bell peppers, chopped

*I used my favorite, yellow & orange*

1/2 cup chopped green onions
1 large can cream of chicken soup
4-6 cups chicken broth

*I used a combination of boxed broth and broth from boiled chicken*

2 cans white beans (drained)
8oz diced (or chopped) green chiles

*or one fresh chopped poblano*

2lbs shredded chicken
1pkg white chicken chili seasoning

* I boiled chicken breasts with rib meat for 20 minutes in seasoned water (cumin, red pepper, onion powder) then let it cool & shred with fork*

Mix ingredients, except for the chicken broth, in the crockpot. This mix will be thick, but it is important to incorporate all of the more solid ingredients (including cream of chicken soup) before adding the chicken broth. The cup difference (4-6) in the chicken broth will depend on how thick you like your chili and how big your crockpot is. I think I ended up using about 5 cups, stirred into other ingredients slowly, 1 cup at a time, until it was the desire consistency. Cook on high for 5 hours, or low for 8.

I made this on a football day, and once it was done, I left it on "keep warm" for the rest of the day for anyone that wanted to go grab a bowl.

I also love serving this with a dollop of sour cream, avocado, or sprinkle of cheese... Or all of the above.

Crockpot Bacon Wrapped Chicken & Stuffing

Crockpot bacon wrapped chicken and stuffing... That's a mouthful. This is another "Pinspiration," and again, I don't have the original pin. I randomly came across it and thought... Hmmmm, this would be good if... So inspired by another recipe, but not the same recipe.

I will be honest, the chicken itself wasn't that spectacular. It was good, but nothing worth getting excited over... But the stuffing, holy crapola!! The stuffing was amazing. Now, I make killer homemade stuffing that is my grandma's recipe && I'm serious when I say that it is to die for, but this recipe turned a box of stuffing into some of the most amazing stuff ever. I've even contemplated modifying the recipe for thanksgiving. It's that good.

So why is it so good? Bacon. It's all about the bacon. The recipe I got the inspiration from didn't use bacon. I can't imagine this dish without bacon because let's be honest, bacon makes everything better. I say this constantly. It's true.

You will need:
1 package of chicken. I think I used a little over a pound and a half; 3 or 4 chicken breasts will work just fine for this recipe
1 can cream of chicken soup
6oz Greek yogurt
3/4 cup chicken broth
1/2 tbsp rubbed sage
1/2 package bacon (give or take a few slices)
1 box chicken stove top stuffing (this kills me; I detest boxed stuffing, but I am now a believer!)

Trim fat from chicken breasts (optional... Chicken fat grosses me out). Pound slightly to make more tender and a bit thinner. Wrap in bacon. I used 2-3 slices per breast, just enough to completely wrap around it. Place chicken breasts in bottom of crock pot. Top with dry stuffing mix and sprinkle sage on top. In a bowl, mix cream of chicken soup, Greek yogurt, and chicken broth. Pour on top of chicken and stuffing. Cook on low for 4 hours.

Easy as it gets & bacon magic happens in the crockpot and all that flavor gets soaked up by the stuffing. It's soooooo good.

Chicken & Veggie Pasta

This happens to be one of the recipes I've been tumbling around. I still think it needs... something, I don't know, but it was tasty.

Ingredients:
2 (healthy sized) chicken breasts, cubed
1 squash, sliced (I used 1/2 a cup frozen...thawed completely)
1 large zucchini, sliced
1/2 cup mushrooms (I'm quite fond of portabella, but whatever tickles your fancy)
12oz. veggie spiral pasta (wacky mac, not just for pasta salads!)
1/2 white onion, chopped
pinch of basil & oregano


Sauce:
1 package Italian dressing seasoning (I keep this stuff on hand at all times, along with buttermilk ranch dressing packets. They always come in handy!)
1 clove garlic, minced
8oz cream cheese, softened
1 can cream of chicken soup

Instructions:

Multitasking on the burners here...

In a medium saucepan, on low to medium heat, add ingredients of sauce. Stir occasionally. You'll want to make sure cream cheese is melted and blended in completely. 

In a 5 qt saucepan, boil cubed chicken for 10 minutes. You'll want to cook your chicken for slightly longer than pasta and vegetables so that the chicken gets cooked and the pasta doesn't get over cooked. Drain. I stopped measuring here, but add pasta (and water accordingly) & veggies with basil and oregano. Bring to boil. Reduce heat to medium and continue cooking for 13-15 minutes (stirring occasionally), or until pasta is at desired texture. I like mine soft... borderline overcooked... al dente is not my fave, so it stayed cooking for 15 minutes. Drain excess water.

Combine sauce with pasta in your 5qt saucepan. Mix thoroughly.

Serve with a sprinkle of shredded mozzarella & make sure you have plenty of mouths to feed or you're going to be stuck with a bunch of leftovers (oh darn).

Crockpot Chicken Curry

This is one of my all time favorites; I love love love the intense flavor provided by the spices.

Ingredients:

1/8 cup curry powder (I use a mix of hot madras curry and regular curry)
1tbs tumeric
1tsp cumin
1tsp cayenne
1/2 tsp paprika
1/2 tsp ginger
dash of white pepper
2-3 cloves garlic, minced
1 cup bell pepper (I use all red, orange, yellow), chopped
1 small yellow onion, roughly chopped
fingerling potatoes (about have the bag, or 2-3 golden potatoes), sliced
1 can coconut milk
1 can chicken broth
1 can cream of chicken
8oz sour cream (optional)
1 bay leaf
1.5lbs chicken (roughly)
rice

Instructions:


Add all ingredients (except bay leaf, sour cream, rice and chicken) to crockpot, stir until thoroughly mixed.

Boil chicken for 15 minutes, let cool, shred.

Add chicken to crockpot, top with bay leaf, cook on high 4 hours. At 4 hour mark, stir sour cream into curry. Cook rice.

Serve over bed of rice.... YUM!

Broccoli Casserole

This is just the epitome if Southern comfort food. Cheese + French fried onions = yum!

Ingredients:
1.5lbs chicken breasts
16oz shredded cheese (I love Kraft with Philadelphia cream cheese)
1 can cream of chicken soup
1 can cheese soup
1 small onion (finely chopped)
12oz broccoli (chopped, fresh or frozen)
1/2 tsp garlic powder
French fried onions
Rice
Salt & pepper to taste

Instructions:
Boil chicken for 15 minutes, shred. Preheat oven to 350. In a casserole dish, combine chicken, cheese, soups, onion, broccoli and garlic powder, mix. Top with French fried onions & bake for 25 minutes. Serve over rice with salt and pepper to taste.

Holy Chicken Marsala

OK... I know, what's with the "holy?" Chicken marsala is my boyfriend's favorite meal. SO, after he has asked for it and asked for it, I finally delivered. His reaction upon his first bite: "OH MY GOD!" I seriously thought something was wrong, he practically yelled it... when I asked him what was wrong, he said "you can make this for me every day of my life." I'd honestly prefer not to; it isn't the easiest meal to make, but I have to admit, it is pretty fantastic. Is it the best chicken marsala ever? I don't know. I've never had chicken marsala. I don't even know what it's supposed to taste like, but the boyfriend seems to think it was perfection. It's not your typical marsala recipe. I read several recipes and decided I didn't like any of them and immediately started jotting down ingredients that I thought would make it better. And so it was created... holy chicken marsala.

Ingredients:

1 pkg (pre-packed sliced) baby portabella mushrooms

1 can cream of mushroom soup

1 can golden mushroom soup

1 small white onion

2 Tbs minced garlic (or less, to taste. I really like garlic)

1.5lbs (give or take, but that's what I used) chicken tenders or breasts halved

3/4 cup Italian bread crumbs

1/4 cup flour

1/3 cup egg beaters (I'm lazy, this is what I use to dredge chicken... eggs are fine too, of course)

1 Tbs oregano (I use the dried Mexican oregano)

pepper & salt to taste

1/2 cup marsala wine

1/4 cup butter (I used whipped butter)

olive oil

pasta or rice

Instructions:

This required a fair bit of multi-tasking, which I am not too fond of, but the result really was worth it, and since my wonderful man slaved all day outside replacing emblems on my beloved camaro, I figured he deserved it. With that being said, I'm going to try to not to type in circles :)

Mince onions in food processor, roughly chop mushrooms so that they're not such large pieces. If your slices are already small, then this is not necessary. In a large pan (you'll be cooking chicken in this pan later) saute onions, mushrooms, and garlic in butter. 

In small pot, combine soups. Add your onions, mushroom & garlic, but make sure to leave a small amount of the mixture in the large pan. This will add flavor to chicken later. Heat on low. Stir Occasionally.

Pound chicken until about 1/4 inch thick. Dredge in egg & bread with bread crumbs, flour, oregano, salt, & pepper. 

Coat the bottom of your large pan in olive oil. On high heat, fry chicken for about two minutes on each side. Transfer chicken to small baking dish & keep in oven on 250 for about 15 minutes or until cooked through. I used this time to finish the sauce and cook the pasta.

Prepare pasta or rice of your choice. I prefer whole grain spaghetti.

Bring sauce to boil & add marsala wine. Reduce heat to low and simmer until pasta is cooked, stirring occasionally.

Serve as you wish. I mixed sauce and pasta on the plate, then topped with chicken and more sauce. It looks messy, true, but it was absolutely yummy!

Fiesta Cornbread & Chicken Casserole

This casserole was an inspired dish from a chicken tamale casserole. To me, you just can't substitute the wonderful flavor of a tamale; so I decided to make it into something different all together & I am SO glad because it became something that Josh requested to be added to the list of "regular" meals. That list is growing longer, but when he went back for seconds... then thirds, I knew we had a keeper!

Fiesta Cornbread & Chicken Casserole

Ingredients:
1.5lbs of chicken breast
1/2 pkg taco seasoning
tsp cumin
1 can mexi-corn
1 can cream corn
1 7.5oz box Martha White corn muffin mix
1/4 cup bisquick (or larger box corn muffin mix)
1 bag mexi-cheese
1 can green chiles
1 10oz can enchilada sauce
1/3 cup milk
1/2 cup green onions, sliced
1/3 cup egg substitute
sour cream (optional)



Instructions:
Boil chicken for about 15 minutes. I seasoned my water with paprika, chili powder, cumin, & oregano. While chicken is cooling, mix mexi-corn, cream corn, corn muffin mix, bisquick, 1/4 of mexi-cheese, cumin, egg & milk in a large bowl. Pour in a 9x13" casserole dish/pyrex & bake at 400 for 25 minutes. Meanwhile, shred chicken. I use two forks to pull it apart, but use whichever shredding method works for you, repeat with each breast. Sprinkle taco seasoning over chicken and toss to make sure it's all coated. Combine chicken with onions and green chiles & spread on top of cooked cornbread. Pour enchilada sauce evenly over chicken then top with remaining cheese and bake for an additional 20-30 minutes, until cheese is golden brown. Top with sour cream when served (optional).

The yum factor here is outrageous! It got the "This s#!+ right here is gooder n f***" approval & he said he was sad when it was gone, lol... oh cooking just brings such joy!! :)