Flaming Cupcakes

Aren't these little flame-filled strawberry chocolate cupcakes to die for?  I love the drama!  My friend Katie sent me this recipe link and at first I thought, how perfect for Emory's first birthday ~ so festive!  but then I thought hmm, fire & booze, maybe Em's a little young for that... tempting though... I heart sprinklebakes.com.

PW's Blackberry Cobbler

I just love the Pioneer Woman, don't you?  I found this "Betsy's Cobbler" recipe in her first cookbook and then googled it now to add here, and wow - what lovely pictures she took!  Check out her recipe and step by step directions here. 

*Doesn't her cobbler look de-licious?  You can ignore my pics or use them as validation that if you try this, yours will turn out amazing, too - just 5 ingredients, so simple... yum.  And of course you could do this with blueberries, peaches, raspberries, whatever your heart desires.

up close & personal

Directions straight from the PW's website:

Ingredients

• 1 stick Butter
• 1-¼ cup Sugar
• 1 cup Self-Rising Flour
• 1 cup Milk
• 2 cups Blackberries (frozen Or Fresh)

Preparation Instructions

Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.  Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.  Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

*And check out this link if you're like me and you don't keep self-rising flour in your pantry.  You can turn your All Purpose into self-rising super easily!

Let's make this again, because it was really yummy the first time...
here we are round 2 with more blackberries... pre-oven:

 and warm & delicious post-oven:

BBC&A Salad with Caramelized Onions & Grilled Chicken

Bacon, Blue Cheese & Apple Spinach Salad

Mmm, a simple salad to put together and who doesn't love the combo of blue cheese, apple, caramelized onions & bacon.  You could change up the ingredients based on what you have on hand.  I'm sure some toasted pecans or avocado would have been lovely.  Here's what I used:

Ingredients:

• 4 cups fresh spinach
• 1 apple, cut into chunks
• 1/4 cup blue cheese crumbles
• 1 red onion, thinly sliced
• 3 slices bacon
• 2 grilled chicken breasts cut into chunks
• 3T red wine vinegar
• olive oil
• salt & pepper
• *optional, toasted pecans, avocado chunks :)

Preparation:

In a mixing bowl, pile fresh spinach, apple chunks, blue cheese crumbles and chunks of grilled rosemary chicken.  (Prepare the chicken however you like.  I used: balsamic, extra virgin olive oil, garlic salt, kosher salt, fresh cracked pepper, dash of red pepper flakes, 2T dried rosemary for my chicken marinade), here's another possibility.)  Season salad with fresh black pepper and kosher salt.  Set aside. 

Cut 3 strips of bacon into 1/2" pieces.  In a skillet, cook the bacon rendering the fat, over medium to medium high heat.  Remove the cooked bacon and set aside on a paper towel.  Saute thinly sliced red onion in the bacon goodness.  Add 3T red wine vinegar and fresh cracked black pepper, creating a nice vinaigrette, and voila :) drizzle over your salad and enjoy!  The warm vin wilts the spinach in a nice kind of way, don't forget to top with your bacon crumbles.

Carrot Cake Cakeballs

Every time I make these, I get compliments.  

(Did I just type that, so cake-ballsy of me.)  But it's true.  And I can say that because I did not come up with the original cakeball, I merely imitated it and made it a cherished member of my family.

The carrot cake cuties pictured above are just a holiday version of these.  Sub in carrot cake mix and dip in white chocolate.  A piece of cake.  ball.   (te-hee)

*Thanks Bakerella for posting the original!

Confetti Carrots with Fresh Dill

How cute are these carrots from our garden :)

and here they are all glossied up with butter & fresh dill!

Blah, winter.  Even in Dallas it gets pretty ridiculously cold (we just had a week of the teens).  All my cute veggies froze, EXCEPT these rock star carrots.  So I probably should have let them live and carry on their stellar genes, but instead I picked them and we ate them.  And they were delicious.

Ingredients:

• 1 bundle of fresh carrots
• splash of chicken stock
• a couple of pats of butter
• a handful of fresh dill
• kosher salt & pepper

Preparation:

Rinse and peel the carrots.  If they're baby carrots, you don't have to peel too much, as they should be nice and tender.  Trim back the greens (which I've heard you can eat fresh, chopped up just like parsley atop a nice salad).  Saute with a splash of chicken stock and a couple of pats of butter until fork tender (a couple of mins).  Wilt in fresh dill, season with kosher salt & pepper and enjoy.

Stuffed Chicken Breasts

Now that I sit down and look at this picture, I'm not sure it looks all that appetizing, but these were actually pretty tasty!  We stuff chicken breasts with all kinds of things pretty often though, so this post is more about an easy idea than the exact recipe.  Since this was a while ago, I'm ad-libbing it here anyway :)

Ingredients:

• 4 chicken breasts
• 2 cups fresh spinach
• 1/2 cup feta
• 1/4 sun dried tomatoes
• olive oil, salt & pepper
• optional, Italian bread crumbs 
• optional, bacon :)

Preparation:

Pre-heat oven to 375.  Chop spinach and sun dried tomatoes and combine with feta in a bowl.  Butterfly chicken breasts, being careful not to cut all the way through.  (If you do, no biggie, it will still taste good.) Spoon spinach/tomato/feta mixture into the chicken pockets.  *Optional, wrap the chicken breasts in bacon.  Drizzle olive oil and rub all over chicken.  Season well with salt & pepper.  *Optional, sprinkle Italian bread crumbs atop for some fun crunch.  Place in a baking dish and cover.  Cook for ~45 mins or until the chicken is completely cooked through.

Try stuffing with roasted red peppers, olives, sauteed onion, garlic, ham, swiss, apples, more bacon... the options are endless.

Prosciutto-wrapped Asparagus

Mmm... easy & pretty, who doesn't love a savory bundle of asparagus, boursin & prosciutto?   Feels healthy!  Tastes like bacon :)  Make ahead for a cocktail party or serve with brunch.

Ingredients:

• 3 bundles of fresh asparagus for ~15 bundles, can scale to your liking
• 1 package of yummy creamy boursin cheese
• ~15 slices of prosciutto
• olive oil, splash of chicken stock, salt & pepper to taste

Preparation:

Rinse and trim your asparagus.  I'm in agreement with these guys that the snap trick doesn't always work, and you may end up wasting too much of the good green stalk.  Just use your judgment.  It's not rocket science.  

Saute the asparagus in a little olive oil & a nice splash of chicken stock (or however you prefer to prepare it to a crisp bright green). *This only takes a couple of seconds!  Feel free to shock in an ice water bath to stop the cooking if you're afraid you'll overcook, otherwise I simply toss them in the pan til bright green (seriously, it happens fast) and then I lay them on a sheet pan to cool.  Season with kosher salt & pepper.

Take ~5 stalks and smear a nice teaspoon's worth of boursin in the middle of the bundle and wrap in a slice of prosciutto.  Stack the bundles on a serving dish and serve warm or room temp even.  Hope you enjoy!

Paula's Pumpkin Trifle

I've been snapping pictures here & there of food for some time now, telling myself I'd get around to posting them eventually (post-baby, when I do blog, I tend to write about my cutie patootie instead of food)... well, when I finally sat down to go through some food pics, I found this Paula Deen Pumpkin Trifle from Thanksgiving 2009!  Ha, told ya I was behind... I do remember it was pretty darn good though, so here it is...  xoxo to the lovely Paula Deen :)

*My version pictured above has notes in blue: 

Ingredients:

• 2 (14-ounce) packages gingerbread mix *too much work, I bought 2 loaves of pumpkin bread from the bakery!
• 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
• 1 (30-ounce) can pumpkin pie filling
• 1/2 cup packed brown sugar
• 1/3 teaspoon ground cardamom or cinnamon
• 1 (12-ounce) container frozen whipped topping *I did make my own whipped cream, 1 pint of heavy whipping cream plus 2T powdered sugar and a splash of vanilla... yum
• 1/2 cup gingersnaps, optional *not optional, the crunch is so good!

Preparation:

Bake the gingerbread according to the package directions; cool completely. *or do what I did and buy cake already made :) Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

Stuffed Peppers

I'm very behind in blogging and so I don't remember exactly how I did these (sorry), but the general idea of a stuffed pepper was easy & pretty tasty and we'll definitely try them again. Ha, granted they'll be different next time based on what we have on hand :)  Have I mentioned I stink at following recipes?

Back in the day, I took a college drawing class, and we had to buy a green bell pepper and draw it for 10 weeks as it turned from green to red, then slowly wrinkled and quickly collapsed & decayed.  It was amazing and actually very beautiful to watch it age.  Even when it was rotten, the skins peeled back to reveal thousands of seeds ready to carry on and give birth to new life. 

Hehe, it's dorky but I've loved the shape and colors of peppers ever since.  So, I couldn't pass up a bag of 6 red bells from Costco while shopping the other day :)  I went ahead and made them all and we enjoyed them for dinner, and then the following day for lunch as leftovers. 

Ingredients:

• 6 red bell peppers
  (*sounds like a lot but I had a bag of them I wanted to use up!  If you only have 2 or so on hand, just use your judgement and make less of the stuffing, knowing there's no exact science to pepper-prepping)
• 1 can of diced tomatoes
• 3 stalks & leaves celery
• 1/2 red onion
• ~1/3 cup of diced sun dried tomatoes
• 1 1/2 cups whole wheat orzo
• 1 cup fresh baby spinach
• ~1/2 cup feta
• ~1/3 cup Italian bread crumbs
• extra virgin olive oil
• salt & pepper

Preparation:

Preheat the oven to 350.  Core and remove the insides of your bell peppers and cut the bottoms flat (removing as little as possible) so that the peppers will "sit up right" in a baking dish.  Dice up your veggies and saute until soft in olive oil.  Meanwhile, prepare your orzo (or other rice/pasta).  Fold the prepared pasta into the veggie mixture adding the bread crumbs, spinach and feta until you reach your desired consistency of pepper filling. 

Then, fill your peppers and fit them side by side in a baking dish. (cute!) Drizzle with olive oil and bake at 350 for ~20 mins until the peppers are softened.  *Hint, you may want to rub them in olive oil and season lightly with salt & pepper before filling & baking.  I didn't do this, but may try this next time just to give them a bit more flavor.  *Here are a couple of pics from the pepper process:

Sauteing the veggies & canned tomatoes in olive oil


adding whole wheat orzo, Italian bread crumbs, feta and fresh baby spinach

stuffed peppers, ready for some oven lovin'

*Drats, we pulled them out and ate them up before I got an "after the oven-lovin'" picture, but they looked basically the same, just a little more cooked through... next time kalamata olives, capers, the add-ins are endless!

Paula's Butterscotch Dip



Easy and good for a crowd with lots of 'dippers', Paula's Butterscotch Dip is a new fav of mine :)  We used marshmellows, pretzels, dried apricots, granny smith apples, red grapes, strawberries and Pirouette wafer cookis as our 'dippers.'

*Caution: I halved her recipe (hers is below) and still had tons left over, so consider that if you try it.

Ingredients:

• 2 (14-ounce) cans sweetened condensed milk
• 2 (12-ounce) bags butterscotch morsels
• 2 tablespoons unsalted butter
• 2 tablespoons white vinegar
• 1 tablespoon ground cinnamon
• 1 tablespoon vanilla flavoring

Preparation:

Combine all the ingredients in a small saucepan over medium heat. Once melted, transfer to a bowl and serve with fresh fruit.

Orzo Salad with Roasted Garlic & Dijon Dressing

Another salad?  yes, but salads are good for you and this one has a bit of a kick with a pan roasted garlic & Dijon mustard dressing :)  Warning: the vinaigrette is strong, but we really enjoyed it.  We love easy salads like this during the week because they're flavorful, healthy and work well for lunch leftovers the next day.

Ingredients:

• 1 cup whole wheat orzo
• 1 cup chopped broccoli
• 1/2 cup shredded carrots
• 1/4 cup diced red onion
• 1 cup halved grape tomatoes
• 2 cups chopped fresh spinach or romaine
• 1/2 cup toasted pine nuts

For the vinaigrette:

• ~6 garlic cloves (recipe calls for 10, I used less.)
• 1/2 cup extra virgin olive oil
• 2T red wine vinegar (*could add lemon juice instead or in addition to)
• 1T Dijon mustard
• salt & pepper
• grated Parmesan cheese

Preparation:

For the vinaigrette:  In a small skillet, combine the garlic cloves and the oil. Over a low heat, caramelize the garlic until browned and soft, about 20 minutes. Transfer garlic cloves to a blender or food processor. Add the vinegar and mustard. Blend until smooth. With the motor running, slowly pour in the reserved garlic oil. Season with salt and pepper, to taste.

Cook orzo pasta al dente.  Whisk vinaigrette ingredients together. Toss veggies and cooked pasta with dressing.

Huevos Rancheros

Huevos Rancheros are yummy and they're especially nice with fresh salsa & black been puree.  Layered in cute little ramekins and they look pretty for brunch (or Brinner in our case).  Here's the recipe I loosely followed... Huevos Rancheros with Black Bean Puree.

... and a peek inside

Roasted Red Pepper Soup

Mmm, Roasted Red Pepper soup :)  Use this recipe if you happen to have everything it calls for on hand, but also don't be scared to add/substitue veggies per your preference.  For instance, I added a couple stalks of celery, and lots of fresh basil before blitzing with an emersion blender (you can also use your blender or food processor).  We didn't have a potato on hand, and some reviewers suggested a splash of cream at the end, or butter.  The freeing thing is it's just soup - there are a thousand ways to make soup :)  *The mascarpone was lovely, though, and we ate way more croutons than pictured here!

Potato & Edamame Salad

We're always looking to incorporate more veggies into our meals so here's a simple roasted potato salad with edamame, tomatoes, feta, chives and a grainy mustard vinaigrette.

Ingredients:

• ~1lb bag of mixed baby potatoes (I bought a bag with purple, red & white fingerling)
• ~1/2 16oz bag of frozen edamame
• 1 pint mixed colorful plum & cherry tomatoes, I used red & yellow
• 1 bunch of fresh chives 
• ~1/2 cup of crumbled feta

For the vinaigrette:

• juice of 1 lemon, ~1/4 cup
• 1T grainy Dijon mustard
• 1 clove minced garlic
• ~1/2 cup olive oil
• salt & pepper

Preparation:

This recipe is really just a loose guideline.  Add anything you like to this salad of sorts (red pepper, garbanzo beans, crumbled bacon, etc - it could all be good).  I halved and roasted the potatoes in the oven at 400 until tender with slightly crispy skins (~15 mins, with olive oil and salt & pepper), prepared the frozen edamame per directions on the package, and tossed in the cut up veggies.  I whisked together the vinaigrette ingredients and tossed the salad all together. 

Tequila Lime Chicken

I have a hard time posting recipes when I don't really use them - that is to say, I'm sure the use of actual recipes would make our end results taste much better, as opposed to my fly by the seat of my pants approach - but life is busy, I don't always have a recipe in front of me, and I'm much more inclined to utilize a proven method of cooking rather than get too bogged down by an exact recipe (perhaps this is why I'm not a great baker)... *but then again, as the old saying goes, 'learn a recipe and enjoy a good dish, learn a method and eat well forever.' :)

Anyhoo, a few weeks ago we enjoyed some tequila lime chicken and (once again), I'm not sure how to post the recipe since I threw a bunch of ingredients in a bowl and marinated chicken in a baggie for ~45 mins before grilling. (thankfully marinades are pretty forgiving, I think!)

If you would like to see what's out there on the web regarding real legit tequila lime marinade recipes, feel free to click here. Otherwise, here's the jist of what I did... I'm sure it could be improved, so if you have ideas, I'd love to hear :)

Ingredients:

• ~3/4 cup of fresh lime juice
  
• zest from 1 lime
• ~1/2 cup tequila
• splash of orange juice
• diced pickled banana peppers + splash of juice from jar (b/c we had them and the juice is tangy/acidic... perfect for marinades) *try pickle juice, too - amazing!
  
• 1T minced jalapeno
  
• dash of cayenne pepper (however much you like)
  
• dash of cumin
• handful of torn cilantro
  
• ~1tsp of kosher salt
• ~1tsp of pepper (again however much you like)
• 4 chicken breasts
  

Preparation:

Whisk ingredients together and pour over 4 chicken breasts. Marinate in a food storage bag or bowl for ~45 minutes. Grill at medium high heat until chicken is done. Let chicken rest, slice and serve with grilled onions, refried black beans, tomatoes, cilantro, avocado, cheese, sour cream, guac, tortillas, or whatever your heart desires :)

Black Bean Jicama Fruity Fruit Salsa

What to name this random concoction... I don't know, and I barely even remember what all's in here since I made this a few weeks ago and lots of life has happened since then :) The idea behind this salsa of sorts is really just to combine fresh seasonal southwest flavors, savory & sweet, to then pile high on grilled flank steak, chicken or tortilla chips - how can you go wrong. Mix in your own ideas/herbs, etc, and enjoy!

Ingredients:

• 1 cup jicama
  
• 1 mango
  
• 1 medium red onion
  
• 1/2 pint grape tomatoes
• 2 kiwis
• 1 can rinsed black beans
• juice & zest of one lime
• splash of red wine vinegar
  
• fresh cilantro
• 1 clove garlic
  
• olive oil
• cayenne or red pepper flakes
• cumin
• salt & pepper to taste
• *optional, lots of fresh avocado!
  

Preparation:

Dice, quarter, chop up in any 'ol way, the veggies & fruit of your choice. Dress with olive oil, lime juice, cumin, salt & pepper and any other spice/seasoning you choose, remembering the standard 3:1 ratio for dressings: (3 parts oil to 1 part acid/vinegar, in this case, lime juice or red wine vinegar + seasoning). *I would have added heaps of avocado, but I served a deconstructed guacamole the same night, but didn't get a picture before it got eaten :)

Andes Mint Chocolate Ganache Brownies

I was in the mood for some mint chocolate chip-tasting brownies the other day and googled a couple of recipes on my iphone. Unfortunately I didn't get around to actually making them for a few days, and by then I couldn't find the exact recipe I'd seen once before. So, this is an adaptation of a handful of recipes I saw online.

Feel free to try this one, or google your own and send me improvements/suggestions. Either way, these were pretty yummy, no complaints from the troops :)

Ingredients:

• 1 box of brownie mix, your choice
• 2 cups powdered sugar
• 1 stick and 6T butter
• 3T creme de menthe
• 1 1/2 cups chocolate chips
• 1/2 bag of Andes Mint crumbles

Preparation:

Prepare your brownies according to package directions in a 13x9" pan. Allow to cool. Beat 1 stick of room temp butter with 2 cups powdered sugar and 3T creme de menthe for the mint layer. Gently melt 6T butter and 1 1/2 cups chocolate chips over a double boiler or in the microwave at 20 second intervals, stirring throughout, to create the chocolate ganache layer. Allow to cool. Chocolate ganache layer should be glossy and smooth. (Traditionally ganache is made with melted chocolate & heavy whipping cream, but butter works beautifully here.) Spread the mint layer over the brownies with a spatula. Pour and spread the chocolate ganache layer over the mint layer. Sprinkle with Andes Mint pieces. Refrigerate and cut into 2 x 2" squares. Enjoy!

Cooled & cut into 2 x 2" squares of minty delight.

Mixing the Cream de Menthe layer


Spread that goodness around


Save some for yourself, it's yummy


Melting chocolate chips & butter a bit at a time


Pour that glossy ganache over the mint


Sprinkle with Andes pieces
(these have set up & chilled here)


Cut & enjoy!
(I think they're easier to cut if they've chilled a few hours)


*Tip from Troy - we like them cold, so store in the fridge :)

Greek Gods Got it Right

Back in college I spent a summer at Oxford and fell in love with European yogurt. I'd eaten yogurt daily growing up, the standard lowfat Dannon kind (nothing wrong with that), I'd just never tasted anything so rich & creamy before that summer abroad. So, I came home on a hunt for yogurt - "real yogurt". I never really found anything as yummy as euro-yogurt, but I've recently discovered Greek yogurt and it's amazing. I think a cup of this goodness is one of the most delicious & satisfying breakfasts around, and I don't normally even eat breakfast - I'm a one cup of coffee kind of girl. If you enjoy easy, simple, rich & creamy deliciousness, don't miss the chance to toss some seasonal fruit & honey into Greek yogurt.

Pictured here is a little bowl of ridiculously rich & creamy heaven: Greek yogurt, strawberries, blueberries & Ben Wheeler peaches with North Texas honey. I like Fage or The Greek Gods with honey varieties, and I add in an additional drizzle of my own local honey for good measure (which may help with allergies!)

Don't have a heart attack when you check out the nutritional info - this yogurt is rich & creamy for a reason, it's loaded in fat :) but research shows full fats (healthy fats) help you lose weight, increase muscle tone and replenish bodies with protein after working out, plus they offer vitamin D, calcium and acidophilus, so how can you go wrong? A quick search on google also suggests that full-fat dairy may help with fertility. interesting! Always knew I liked the real full-fat versions (in moderation of course) of pretty much all foods :)

Lemon Blueberry Scones

This is my favorite scone recipe! Crumbly & buttery, you can very the add-ins (chocolate chips, dried cranberries & orange zest, etc) and I enjoy this version with lavender honey compound butter, softened butter with the addition of honey & fresh lavender flowers or leaves. Everything's better with butter :) Here's the recipe as seen in Baking Illustrated.

The most traditional sweet biscuit–like texture is obtained by using both butter and heavy cream. If you prefer a cake-like texture or want the scones to stay fresher longer, try the Cakey Scones variation (below). The easiest and most reliable approach to mixing the butter into the dry ingredients is to use a food processor fitted with the metal blade. Resist the urge to eat the scones hot out of the oven. Letting them cool for at least 10 minutes firms them up and improves their texture.

Ingredients:

• 2 cups (10 ounces) unbleached all-purpose flour, preferably a lower-protein brand, such as Gold Medal or Pillsbury
• 1 Tbsp baking powder
• 3 Tbsp sugar
• 1/2 tsp salt
• 5 Tbsp cold unsalted butter, cut into 1/4-inch cubes
• 1/2 cup currants
• 1 cup heavy cream
  

Preparation:

1. Adjust an oven rack to the middle position and heat the oven to 425°F (220°C).

2. Place the flour, baking powder, sugar, and salt in a large bowl or the workbowl of a food processor fitted with the metal blade. Whisk together or process with six 1-second pulses.

3. If making by hand, use two knives, a pastry blender, or your fingertips and quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps. If using a food processor, remove the cover and distribute the butter evenly over the dry ingredients. Cover and process with twelve 1-second pulses. Add the currants and quickly mix in or pulse one more time. Transfer the dough to a large bowl.

4. Stir in the heavy cream with a rubber spatula or fork until the dough begins to form, about 30 seconds.

5. Transfer the dough and all dry flour bits to a countertop and knead the dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Press the dough into an 8-inch cake pan, then turn the dough out onto a lightly floured work-surface. With a sharp knife or bench scraper, cut the dough into 8 wedges. Place the wedges on an ungreased baking sheet. (The baking sheet can be wrapped in plastic and refrigerated for up to 2 hours before baking.)

6. Bake until the scone tops are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.

Yield: Makes 8

Parsley Dipping Sauce & Marinade

I sort of cringe when people take a recipe and alter it like I did here and then recommend it... oh well, it turned out pretty tasty and I would recommend it :) I have tons of parsley these days and saw a yummy parsley marinade & dipping sauce for beef & pineapple pops. Fresh & easy, I used the marinade on chicken and will definitely try it as it was intended with beef & pineapple soon. Check out Giada's video demo.

loads of parsley... hmm, what to do with all this.

here's the marinade working its magic

after our first bite, yum, yes I think I'll post this :)