Homemade Oreos

Today is my husband's birthday.  A few months ago I saw a recipe for homemade football oreos on Pinterest and I made a mental note to remember to make them for his birthday.  He LOVES football-almost more than anything.  When I attempted to make them I quickly got frustrated with forming them into the right shape that would still look like a football after they expanded in the oven.  So I made a couple footballs and then the rest just like oreos- except they're quite big.  Even if you make the dough balls suuuper small, these oreos end up much bigger once cooked.  So keep that in mind. 

Ingredients:

(Cookies)
-1 package devil food cake mix
-2 eggs
-1/2 c butter (softened)

(Filling)
-1/2 c butter (softened)
-1 stick of cream cheese (softened)
-2 c powdered sugar
-1 tbsp vanilla

Directions:

Heat oven to 350.  Mix devils food cake, eggs and butter together.  Roll dough into a SMALL ball and push flat on pan.  Bake for 8 minutes.  Let cool completely then transfer to plate or rack. 

Mix up icing.  I used a piping bag (if you don't have one, make one by pouring icing into the corner of a sandwich bag, cut off the tip and twist and use like a piping bag) to pipe the icing onto a cookie.  The cookies are a little soft and I was worried about the cookie breaking if I smeared the icing on with a knife.  Place another cookie on top of the iced cooked to make an "oreo". 

see my pathetic attempt at a football? unfortunately, this was the best looking football of the batch

Beef Stew AND Beef Enchiladas

These recipes were posted on my other blog before I had a recipe blog, but they are too good not to have here as well:

One Beef Roast will get you two delicious dinners (Serve 4)

Dinner One: Shredded Beef Enchiladas with Roasted Salsa

beef roast + broth or liquid to cook it in
tortillas
2 cups sour cream
2 cups shredded pepper jack cheese
2-3 onions
2-4 jalapenos
1 green pepper
roma tomatoes
few cloves or garlic
cilantro
2 limes
taco seasonings

In the morning place the roast in a crockpot and pour in some broth (or water) and let it cook all day long.

The enchilada sauce and salsa can be made ahead of time.

Enchilada Sauce:

-saute one large onion and one large jalapeno (seeds in our out depending on your preference)
-when tender, add one tablespoon of flour and let cook for a minute or so to get rid of the raw flour taste.  Add 2 cups of sour cream and 2 cups of shredded pepper jack cheese (or similar) and cook on low for 10 minutes until the cheese is completely melted and the sauce has come together.  Taste and adjust seasoning to your preference.  I added a little more salt, pepper and cayenne.
Put aside for later.  If you're doing this hours ahead of time, put in fridge. (it does NOT need to be warm to assemble enchiladas)


Salsa (from Pinterest)

I usually make pico de gayo but this was a nice change and a super great alternative to buying it.

Halve some roma tomatoes (I think I used 7-8...use more or less depending on how big of a batch you want...I made like 2-3 cups of salsa with my amounts), halve or quarter an onion depending on how big it is...I used one and a half onions because mine were smaller.  Throw on a cookie sheet with 1-3 jalapenos (whole) and a few cloves of garlic.  Roast at 375 for around 30 minutes, turning veggies once.  You're looking for some char on the peppers, for the tomatoes to get juicy and soft, for the onions to get translucent with hardly any char at all.  Take out, cool.  Then run through a food processor with cilantro, lime and salt.  Start with one pepper, taste and decide if you need more.  One large jalapeno with seeds in was enough to make my salsa hot without any burn.  Put in fridge for flavours to meld.

When the beef is tender, pull the roast into two sections.  Chop one half up into big chunks and place in a container in your fridge.  The other half gets shredded up and goes into a saute pan with some water or broth you cooked your beef in and your favourite taco/enchilada seasonsings (or packet if that's how you roll) to season the meat for the enchiladas.  I also added some green pepper and onions to this mix to stretch the filling- you can add whatever you like to put in your enchiladas or nothing else at all.

Set your oven to 375 and it's time to start assembling your enchiladas.  Half a beef roast will get you about 6 regular enchiladas or 15-18 small enchiladas.  I used medium sized flour tortillas for Cole and me and small corn tortillas for my sister who stays away from gluten.  Both were delicious.

Heat a pan with some oil and run your tortillas through the oil and onto some paper towel- softening them up and making them easier to roll.

Put some sauce on the bottom of a casserol dish.  Take a tortilla, put some sauce and filling down the center of it and roll it, placing it seam side down in the dish.  After you're done, pour more sauce over the top.  Bake for 20-30 minutes.  Serve with salsa and whatever sides you like.  We had some refried beans.  If you bump up the sides and only give one enchilada per person you could stretch this meal even further, making it super economical.

DEEELICIOUS! (Even my sister, who had been snacking on my leftover birthday cake all before dinner and who is not generally a very big eater, went back and ate more after her first helping)




Dinner Two: The Best Beef Stew of my Life!
makes 4-6 serving depending on how greedy you're being


2 bulbs roasted garlic
left over beef roast
Flour, 2 tablespoons
6 carrots, sliced in 2-inch chunks on an angle
2 apples, such as Honeycrisp, peeled and chopped
2 to 3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 to 2 1/2 cups cloudy organic apple cider (couldn't find any so I used a good apple juice without any added sugar- worked real well)
2 cans beef consommé
Herb bouquet, a few sprigs each of thyme, parsley and sage tied together with kitchen string (or a combo of dried spices- I used dried thyme and sage and fresh parsley)
Mashed potatoes

This stew needs about 2 hours in the oven, so take that into account when starting dinner.


Also, it calls for 2 whole bulbs of roasted garlic, which need 40 minutes in the oven.  This could be done ahead of time or another day completely.  (350 for 40 minutes.  Most people know how to roast garlic, if not, google it.  Super easy and mellows out the garlic for a nice sweet taste)


This is a Rachael Ray recipe and starts with bacon but I've never done that part.  Feel free to add some bacon to this stew if you are so inclined though.  Chop up 6 carrots (recipe originally called for 3 carrots but I didn't find it enough) into 2 inch pieces on an angle, chop up 2 sweet apples, 2-3 ribs of celery, 1 large onion.  In an oven safe pot, saute in some oil until tender.  Add 2 tbsp flour and cook the taste out for a minute.  Add cider/juice, consommé, the roasted garlic cloves, bay leaves and stir to combine. Add reserved bacon (if you used it) and herb bouquet or dried spices to pan, bring to a boil then cover and transfer to oven (350 degrees). After one hour add beef that you saved from last night (it is already super tender so I don't cook it in the stew for the full 2 hrs).  Return to oven for an aditional hour.  Let stand 20 minutes while you cook potatoes.


Make your favourite mashed potatoes (in the Rachael Ray recipe she adds parnsips and cheese).  Serve bowls with mashed potatoes in the bottom and stew on top.  Yummmmy.

Chicken Tikka Masala

http://thepioneerwoman.com/cooking/2009/06/chicken-tikka-masala-by-pastor-ryan/
-she gives a pictured step by step instruction guide that is helpful

Serves 4-5 (good servings- could stretch further)


Ingredients:

• 3 Chicken Breasts
• Kosher Salt
• Ground Coriander
• Cumin
• 1/2 cup Plain Yogurt
  
  
• 6 Tablespoons Butter
• 1 whole Large Onion, diced
• 4 cloves Garlic, grated or minced
• 1 piece (approximately 2 Inches) Chunk Fresh Ginger, grated or minced
• 3 tbsp Garam Masala
• 1 serano chili pepper (optional)
• 1 can (28 Ounce) Diced Tomatoes (or crushed depending on your preference)
• 1 tbsp Sugar
• 1-1/2 cup Heavy Cream
• 1/4 c chopped cilantro
  
  
• 1 1/2 cups Basmati Rice 
• 1 tbsp Tumeric
• peas
• 2 - 2 1/2 c chicken broth
  
  
• Naan (we had garlic naan bread-yuuummmmy)
• Raita-to cool down the spice ( http://www.mediterrasian.com/delicious_recipes_raita.htm)

Directions:

Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it in the oven on broil. 7ish minutes per side.  If it looks like it's getting too black, flip over or move further away from broiler.  If it doesn't look dark enough, keep it in longer. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.

Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.

Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes (or crushed if you want a smoother consistency). Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.

To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice. What I did was saute about 1/2c onion with salt and tumeric, then added the rice to toast it up a bit.  Covered it with about 2 to 2 1/2 c of chicken broth and brought it to a boil, then put the lid on and turned down the heat to minimum.  Once the rice is cooked, I mixed in some frozen peas.

After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too. The Raita really is a must. Super easy, too.  The indian equivalent of tzaziki but easier to make and waaay less garlicy.

Strawberry Balsamic Pizza with Chicken

http://thecafesucrefarine.blogspot.ca/2011/07/strawberry-balsamic-pizza-with-chicken.html

Made this pizza a few days ago- LOVED it! The sauce ends up tasting like a BBQ sauce and I love the fresh cilantro and strawberries that top this pizza.  Looks very gourmet and impressive with the same amount of work as most other pizzas.

Ingredients:

½ cup strawberry jam or preserves, use your favorite
¼ cup balsamic vinegar
1 teaspoon Sriracha Chili Sauce
1 ball pizza dough, your favorite or a purchased ball of dough (I used this recipe: http://greenlitebites.com/2008/03/11/thin-crust-whole-wheat-pizza-dough/)
1 cup diced or shredded chicken breast, or left over chicken of any kind
½ cup applewood smoked bacon (or any bacon), cut in 1 inch pieces, cooked and drained (see
½ cup thin sliced sweet onion
12 ounces shredded cheese
¼ cup fresh cilantro, finely chopped
¼ cup fresh strawberries, diced small

(see Rachael Ray's super great trick for cooking bacon: http://www.rachaelrayshow.com/food/recipes/back-basics/)

Directions:

1. Place pizza stone or sheet pan on middle rack of oven. Preheat oven to 450 degrees.

2. Place balsamic vinegar in a small saucepan. Bring to a boil, then reduce heat and simmer 4 to 5 minutes or until reduced to half of the original volume and mixture is thick and syrupy. Add strawberry preserves and Sriracha and mix well. Set aside to cool.

3. Pat or roll out pizza dough on a lightly floured surface to approximately a 14 inch circle. Shape does not have to be perfect, this is a rustic pizza. Spray your pizza pan (if you're using a pan) with Pam and sprinkle with cornmeal.  Place your crust down and stretch out to borders of pan. Pre bake for 5 minutes if you want a really crispy crust.

4. Combine chicken with 2 tablespoons of the balsamic-strawberry mixture and mix to coat all chicken with sauce. Pour rest of sauce onto pizza dough and spread to cover. Leave a 1 inch border all around the edge. Scatter chicken evenly over the sauce.

5. Place about 3/4 of the cheese on top of dough and spread to cover sauce evenly. Scatter  bacon and sweet onion over cheese to distribute evenly. Scatter remaining cheese over this layer.

6. Bake for approximately 8-10 minutes or until cheese is bubbly and crust is golden brown. Watch carefully, at this temperature it is easy to burn the pizza!

7. Remove from oven and let cool slightly, 1-2 minutes. Sprinkle with chopped cilantro and fresh diced strawberries. Serve and enjoy!

Mac N Cheese

This recipe comes from me.  It's my go to mac n cheese recipe.  I switch up the noodles- sometimes elbow macaroni, sometimes shells- usually those two, but you can use whatever you want.

I still have such a hard time estimating how much sauce to make and how much dry pasta to cook up. 

I ESTIMATE this recipe is good for 4

Ingredients:

2-3 tbsp butter
2-3 tbsp flour
1 garlic clove
1/4 tsp red chili flakes
3 c milk (whatever you drink)
2-3 c sharp cheddar cheese
1/4 c parmesan (optional)
cayenne
salt
pepper
broccoli, cooked (roasted or steamed)

Directions:

-bring a big pot of water to a boil, salt it well (should taste like the sea)
-in a medium pot, melt the butter then add the garlic clove (I use my microplane and grate it over the pan, you could mince it, too) and red chili flakes...cook on low-medium heat for a few minutes, infusing the butter with the garlic and spice
-add flour, whisk to combine, allow to cook for a minute to get rid of the raw flour taste
-add milk (not cold) and whisk almost constantly till thickened (because I use 1%, I have to wait a good 10 minutes for it to thicken up...the higher the fat is in your milk, the quicker it will thicken- if you use cream, you don't need the rue to thicken it)
-cook your pasta in the boiling water- take it out a minute or two before it's done...it'll finish cooking in the oven
-add cheese to milk sauce (I find if you use a little parmesan in the beginning, you will need less cheese to create a rich flavour...I don't always do this, though)
-add some salt, pepper and cayenne to taste
-when pasta is cooked and drained, add it to the sauce, add broccoli in as well
-transfer to baking dish
-sometimes I make a bread crumb topping by mixing bread crumbs with herbs, parmesan and melted butter, sometimes I just top with cheese, sometimes I top with nothing but then I use a tinfoil cover so that noodles don't get too crunchy on top- unless you like that
-bake at 350 for about 15 minutes

I love broccoli with mac n cheese, you can add whatever veggie you like, or none at all.  Leave the broccoli a little al dente so it's not mushy once it's been baked.  If you want to roast it first, scatter broccoli florets on a baking sheet, toss with oil, salt and pepper and place on lowest oven rack at 400 for 15-18 minutes.

Jambalaya

Michael Symon's recipe: http://beta.abc.go.com/shows/the-chew/recipes/Jambalaya-Michael-Symon

This recipe isn't hard but takes some time.  Spicy and delicious!

Ingredients:

• 1/2 pound Andouille Sausage or Polish Kielbasa (Sliced) - I used hot italian sausage
• 1/2 pound Chicken Thighs (Bone-In) -I used some drumsticks I had in the freezer
• 1/2 pound Shrimp (Peeled and Deveined with tails removed)
• 3 tablespoon Smoked Paprika
• 1/4 teaspoon Cayenne
• Olive Oil
• 1 1/2 cup Onion (small diced)
• 1 cup Celery (Small Diced)
• 1 cup Green Bell Pepper (Small Diced)
• 3 Cloves Garlic (Minced)
• 1 Large Jalapeño (seeds and ribs removed and then minced)
• 1/4 teaspoon Chili Flakes
• 14 1/2 ounces Can Petite Diced Tomatoes
• 2 cup Chicken Stock
• 1 tablespoon Worcestershire Sauce
• 1 1/2 cup White Rice
• 2 Bay Leaves
• 1 Lemon (Juice and Zest)
• 1/2 cup Scallions (Sliced Finely)

Directions:

Place the chicken in a mixing bowl and place the shrimp in another mixing bowl. Mix together the smoked paprika and cayenne.  Add 1 tablespoon of this mixture to the chicken and 1 tablespoon to the shrimp along with some salt and freshly ground black pepper.  Set aside the chicken and refrigerate the shrimp, as it is not used until later. Set aside the rest of the spice mixture.

Place a Dutch oven (or big soup pot) over medium high heat. When the pan is hot, add 2 tablespoons of olive oil along with the sausage. Sear the sausage until it is golden brown, about 2 minutes.
-If you are using a raw sausage like I did, see Rachael Ray's trick to easily cooking sausage:
http://www.rachaelrayshow.com/food/recipes/back-basics-braised-sausage/

Remove the sausage to a plate, then add the chicken with another tablespoon of olive oil. When the chicken is seared on all sides, remove it to a plate.  

Then add 2 tablespoon of olive oil to the same pan. Add the onion, celery, and green pepper with a large pinch of salt and cook over medium heat for 2 minutes, and then add the garlic and jalapeno.  Cook, stirring occasionally, for another 3 minutes.

Next add the rest of the smoked paprika mixture, the chili flakes, tomatoes, chicken stock, Worcestershire and rice. Add the sausage and chicken back to the pot. Stir and add the bay leaves. Bring to a gentle boil, then reduce the heat to low, cover and cook for 15 minutes. In the meantime, take your shrimp out of the refrigerator to take the chill off.

After 15 minutes, remove the lid and stir gently, then fold in the shrimp. Turn the heat off, cover, and let sit for 10 minutes. After ten minutes, add the lemon juice and zest and any additional salt and pepper if needed. Spoon into bowls and garnish with scallions.

Cheap, Easy, Fake-Out Korean Beef

http://elizabethbryant.blogspot.com/2010/05/korean-beef.html

Ingredients:

1 pound lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced/grated
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
1 bunch green onions, diced (don't skip this!)

serve with a side of roasted broccoli

Directions:

Heat a large skillet over medium heat and brown hamburger in the sesame oil. Drain most of the fat, add the garlic and then spend some time really browning and carmelizing the ground beef- this is a good step to take some time with to get maximum flavour out of a cheap cut of meat.  Add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Pork Chops with a Mustard Sauce

Serves: 2

Ingredients:

2 bone-in pork chops
salt and pepper
1 shallot, finely chopped (or about 1/4 of an onion)
1 tbsp oil
1/2 tbsp butter
1/4 c chicken broth
2 tsp dijon mustard
1 1/2 tbsp heavy cream
1 tsp lemon, freshly squeezed




Directions:

1. Pat the pork chops dry, then sprinkle with salt and pepper. Finely chop the shallots. Set aside.
2. Heat a dry, heavy skillet over moderately high heat. When the skillet is hot, add the oil, swirling the pan to coat the bottom, then add the chops and brown 2 min on each side (or until some nice colour starts happening). Transfer the pork chops to a plate, then set them aside in the oven, loosely covered with foil.
3. Meanwhile, add the butter to the skillet, then cook the shallots/onion over moderately high heat, while stirring until softened, 3-4 min. Add the broth and boil 2 min, scraping up any brown bits. Add the mustard and cream, return the mixture to a boil, then add the lemon juice. Return the pork chops to the skillet. Simmer, uncovered, until the sauce is slightly thickened and the meat is cooked, 3-4 min. Add salt to taste.

Chili

This is my favourite chili.  It's my mom's.  It's one of her recipes that I've never altered.

1 1/2 lbs of ground beef
1 onion, diced
1 green pepper, diced
1 jalapeno, diced
1 big clove of garlic, minced/grated
1/4-1/3 c chili powder
2 tbsp cumin
salt and pepper
red chili flakes
1 big can crushed tomatoes
1 can kidney beans
1 can black beans
1/2 packet salsa seasoning (I can never find it so have only used it once when my mom put it in my cupboard)

Brown beef; add onion, green pepper, jalapeno, garlic, saute till veggies soft.  Add spices + salsa seasoning.  Add tomatoes, beans.  Simmer for 2-3 hours minimum- stirring occasionally. 

Great with my cornbread recipe.

Geoffrey Zakarian's Deep Dark Chocolate Pudding

http://beta.abc.go.com/shows/the-chew/recipes/Holidays-Geoffrey-Zakarian-Deep-Dark-Chocolate-Pudding

Super rich- very delicious.  If you are giving it to your kids, I would suggest POSSIBLY substituting semi sweet chocolate for the bittersweet...depending on their palates.  The bittersweet makes it super rich and dark.  Very decadent.

• 5 Egg Yolks
• 2 cup Heavy Cream
• 6 ounce Bittersweet Chocolate (Chopped)
• 2 ounce Bittersweet Chocolate Shaved for Garnish (58-61% chocolate content)
• 1 tablespoon Coffee Liqueur (I just used vanilla)
• 1 1/2 cup Whipped Cream for Garnish

Place the egg yolks in a mixing bowl and lightly whisk to break them up.

Place the cream and chocolate in a medium saucepan over low heat and melt, whisking constantly.

Gradually whisk the cream-chocolate mixture into the egg yolks, initially adding no more than a 1/4 cup at time. Pour the pudding mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture coats a spoon, about 5 minutes. (Lift the spoon out of the pudding and draw your finger across the back; if the line drawn by your finger remains, the pudding is ready.)
*I had issues with it thickening properly...so I added some cornstarch that was mixed with a little water...helped a lot!*

Add the coffee liqueur (vanilla).

Pour the pudding through a fine sieve into a medium serving bowl.

Allow to cool slightly, then cover with plastic wrap and chill (or leave plastic wrap off to form a skin).

Once chilled, serve with lightly whipped cream and lots of shaved chocolate.

Roasted Turkey Breast or Thigh with Peach Rosemary Glaze

http://www.foodnetwork.com/recipes/sunny-anderson/roasted-turkey-breast-with-peach-rosemary-glaze-recipe/index.html

I made this for some friends a couple weeks ago- it was a big hit.  I still think I like the salting process over the brining process...but everyone seemed to like it.   (http://wightrecipes.blogspot.com/2012/01/to-brine-or-not-to-brine.html)

The recipe calls for a boneless turkey breast- I used 2 bone in turkey thighs...basically the recipe is for Turkey parts...you could even apply the principle for a whole turkey.  Just adjust cooking time to suit what you are using.

Ingredients:

• 2 cups apple cider, plus 2 tablespoons (or unsweetened apple juice)
• 1/4 cup salt, plus more for turkey
• 3 to 5 sprigs thyme
• 3 sprigs rosemary plus 1 teaspoon chopped
• 1 (3 3/4-pound) boneless turkey breast with skin (I used 2 bone in turkey thighs)
• 1/2 cup onion, finely chopped
• 1 tablespoon olive oil, plus more for turkey
• Freshly ground black pepper
• 1 (10-ounce) bag frozen peeled and sliced peaches, chopped
• 2 tablespoons honey
• 1 teaspoon Worcestershire sauce
• 1 tablespoon brown sugar

Directions:

In a large bowl, whisk together 2 cups apple cider, salt, thyme and rosemary. Add turkey breast and enough water to cover the bird. Cover and let brine in the refrigerator 2 hours (or longer). 

Preheat oven to 425 degrees F. 

For the glaze:

In a small saucepan, saute onions in oil until softened. Add peaches, honey, Worcestershire sauce, brown sugar and remaining 2 tablespoons apple cider (I found the peaches didn't break down to a glaze very well so at this point, I put everything in a blender and pureed it up then put it back in the pan- remember to use a cloth over the blender with hot items- they spray).  Bring to a boil. Lower to a simmer and cook until peaches break down and glaze thickens, about 12 minutes.

Remove turkey from brine and pat dry with paper towels. Brush with oil and season with pepper. Place turkey in a roasting pan (I put it on a rack in the roasting pan and then put a little broth in the pan to keep things moist). Cook 15 minutes until skin begins to turn golden (I found this didn't really work, so I used the broiler for 10ish minutes till skin was golden then put oven to 350). Reduce the oven temperature to 350 degrees F and brush the top generously (all of it) with the glaze. Continue cooking until an instant-read thermometer inserted in the thickest part of the breast reaches an internal temperature of 165 degrees F, about 45 minutes (for a boneless breast..my two bone in thighs took about 1 1/2 hrs). Let the turkey rest at least 10 minutes. Its temperature will continue to rise.

This glaze is spectacular! It would go great on lots of things- chicken, pork even.