Corn Salsa

At our house, we don't sport. So we don't watch the Superbowl.
But sometimes it matches up with Groundhog Day and we do observe that, haha!
A few years ago we started making "game food" to eat while we watch the movie Groundhog Day. 

This year, we decided to try some new recipes, that ended up worth keeping. And making notes of. 

First up- Corn Salsa! The recipe came from HERE. 

That link will tell you that you need: 
- 2 cups cooked corn, or 3 cobs worth (which can be grilled, or fresh, or frozen)

- 2 small tomatoes, seeded and diced

- 1/2 cup red onion, diced

- 1 scallion, diced

- 1 jalapeno, diced (and seeded for milder flavor)

- 2 tbsp chopped cilantro

- juice from one fresh lime

- salt and pepper to taste 

My husband knows how to cook and cannot just follow a recipe without doing his own thing, haha. He started by broiling the frozen corn. He broiled and tossed til the corn started getting a bit of char on it.

He used two limes worth of juice. He also added some olive oil and this Mexican seasoning to it.  

His only complaint was that it was very dry. Maybe next time he won't seed the tomatoes, and just include the whole thing? However, it was well received, so we'll keep the recipe. 

Very easy, just a lot of chopping. 
And we just ate it with tortilla chips. 

Zucchini Enchiladas!

We tried a new dinner a few nights ago and it was worth keeping! We used THIS idea as the inspiration, but our own mix for the filling- mostly because we were using what we had on hand. 

For our family of five, I got three skinny zucchinis, about 8 inches long. I know the inspiration recipe says wide, but I figured once it was full of stuff that would be plenty of food... I cut them lengthwise and scooped out the middle, just like doing a stuffed baked potato.
Then we made our filling. I diced up the scooped out zucchini, minus any seeds. We had left over lemon pepper chicken, which we cut into bite size, or smaller cubes. We had about half a can of black beans in the fridge. We threw in possibly 1/4 cup of a diced red onion, and about half a bag of frozen corn. Then we made our own enchilada sauce with THIS recipe, and my husband added an ice cube worth of frozen roasted hatch chiles. 

I drizzled olive oil in the baking pan and rolled the zucchini in the oil to kind of coat them. We roasted the zucchini "boats" I believe 10 minutes, then filled them, and put them back in the oven for 20 minutes I think, to heat everything thru and fully cook the zucchini. Then added cheddar cheese on top and broiled it a couple of minutes. And that was our dinner! 

The whole family liked it, except the youngest wouldn't eat the "boat" part, haha. She didn't know there was zucchini in the filling she happily ate, which is just fine. 

Ingredients:

- three whole zucchini, hollowed out, seeds discarded and the meat diced.

- 1 cup cubed chicken

- 8 oz black beans

- 1/4 cup red onion

- 8 oz frozen corn

- 2/3 cup enchilada sauce 

Bake hollowed zucchini in 9x13" baking pan, at 400* for 10 minutes. Fill with your enchilada filling of choice. Bake for another 20 minutes. Add cheese and broil for 2 minutes, watching closely. Serve a yummy and nutritious dinner! 

Slow Cooker Chicken Enchilada Casserole

Well, I had a baby and moved twice sooo there were very few recipes tried and even less blogging happening. Maybe this summer I can catch up...! And since I'm ready to make this a second time, here you go!
~~~
You know those videos on facebook of a recipe being thrown together? That's where this came from.

The actual link to the recipe is HERE.
We made some modifications, haha. As in, we added three ingredients. But here's how we did it:

Ingredients:
2 huge chicken breasts
30 oz enchilada sauce
6 oz olives, sliced
1 cup cheese
1/2 cup chopped yellow or white onion
1 can black beans
6oz ish corn
12 corn tortillas (I cut these in half then cut the halves into short strips)
top with more cheese and olives

Directions:
Put thawed chicken into crock pot, cover with enchilada sauce. Cook on high for 4 hours.
Shred chicken with forks, in pot.
Add sliced corn tortillas, cheese, olives, black beans, corn and onion. Stir.
Add enough cheese to cover the mixture and olives on top.
Cook 40 more minutes

Serve with sour cream, lettuce and salsa.

*I like to use an egg slicer to cut olives. Three fit in the cuppy spot perfectly and come out easily! 

YUM!

Quinoa Enchiladas

I found THIS recipe on Pinterest and have wanted to try it for quite a long time. I finally did!

First, I had to find out how to make quinoa, lol! it really is just about the same as making rice, but THIS is the recipe/instructions I used. Also, you have to rinse quinoa, apparently...until the rinsing water comes clear. My rinse water was clear from the beginning and it stayed that way, sooo maybe my package was safer?? haha...

So on that note, I found these two links very interesting and informative. HERE and HERE.

I adjusted this recipe...
And this is what my family ate:

olive oil
1 small onion, finely chopped
2 1/2 cups cooked quinoa
14 oz can chicken
15 oz can black beans
4 oz can green chiles
3/4 tbsp chili powder
2 cups enchilada sauce
1/3 cup pepperjack cheese
2 handfuls cheddar

I decreased the chili powder and I switched the amounts of pepperjack vs cheddar because I always have at least one child complain that flavorful food is "too hot", haha.

I started by cooking the quinoa like rice. I rinsed for a long time, haha, then I put them into a dry pot to roast-ish. That makes rice really tasty, so I figured it would work the same. Then I just added twice the amount of water, and let it cook 10 mins. Then I let it sit for 15 before "fluffing with a fork".

I chopped up the onion and put just enough olive oil to just cover the skillet, and then cooked it for 6 or 7 minutes. I added the chicken, the black beans, chiles and chili powder, and heated them all thru. I alternated dumping that mixture and the cooked quinoa into a big mixing bowl. I added the pepperjack cheese to the mixture, then the two cups of enchilada sauce.
I put all of that into a greased 9x13 baking dish, and topped it all with cheddar. I baked it for 15 minutes, and broiled it for about 2.
Then we served it!

I really liked it. I had two servings, which is not super common for me. My husband liked it, tho he did say it reminded him of the texture of tamales. Both kids preferred to eat it like a dip, with tortilla chips, and I think they both added sour cream.

However, if I make it again, I'll half the recipe. The leftovers stuck around for what felt like forever, and we all had some as left overs. So apparently that makes too much food for my family of four.

Mexican Chopped Salad- my version

Well, I absolutely enjoyed tonight's dinner, which means I'm going to be crazy and post it here!
(I know, it's been a few months...but I'm not sure we've tried very many new things that we've liked in that time, so you really aren't missing out...)

Tonight's dinner was totally inspired by THIS recipe which I found on Pinterest. However, I changed it up.
...mostly because I wasn't interested in finding out if I'm allergic to raw zucchini or jicama...wimp? maybe...but allergic reactions to food are not nearly as fun as they sound.

So here's what we did:

Salad:

• 1/2 head chopped ice burg lettuce (in separate bowl) 
• 1 thick chicken breast, cubed and browned in pan with olive oil, black pepper, cumin and granulated garlic
• 3/4 cup sliced frozen bell peppers, chopped 
• 1 red onion, minced
• 3 medium tomatoes, chopped
• 1 fresh corn-off-the-cob
• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 avocado, chopped

Dressing: 

• 2 tbsp honey
• 1/4 cup lime juice
• 2 tbsp olive oil
• 1 tsp minced garlic
• 1/4 tsp cumin
• 1/2 tsp sea salt
• freshly ground black pepper
• fresh cilantro

I started by getting the corn boiling, and the chicken browned. My husband and I chopped up all the ingredients and put it all in a bowl. I mixed up the dressing with a fork, and my husband poured into our mini chopper/food processor. He added cilantro to taste, and we have no idea how much, haha... Then he poured it all over the salad ingredients. I chopped up the lettuce and we kept it separate. To serve, we "made little nests"! I put a serving of lettuce on the bottom of each wide bowl, then a big scoop of the salad. 

I was surprised how much I liked it, how much the lettuce added to the dish, and how nicely it filled me up! I added the chicken to make it more of a meal but considering it was only one chicken breast, it was just a nice addition. 

Tortilla chips would have been a nice touch, my husband even suggested Cool Ranch Doritos crumbled over the top. My son added cheese, which works well with all things Mexican. But I really enjoyed it exactly as it was. And aside from the corn and chicken, which you could easily grill, it wasn't a lot of 'cooking' involved, making it perfect for these hot summer days!

*I ate it for two dinners and two lunches in a row, the family had it both nights for dinner. They all liked it much better with Cool Ranch Doritos crumbled into it, haha! I liked it just as it was! 

Food Lately...

Its really, really hot. I don't want to eat food, much less cook it. So mostly we're eating our favorite stand-bys, or grilling burgers/hot dogs, or yes, even eating out. One night the kids got pbjs and my husband and I ate about 3 hours later after we'd cooled off!
But, we have tried a few new recipes in recent weeks, that I thought I'd link up here and let you know what we thought about them. You're welcome! (most of them come from one of my husband's fav food blog)

Crock Pot Nachos: This was a hit with me and the kids. I took the leftovers with me to my parents and they enjoyed it too! Not hard to make at all, but you have to accept that nachos are dinner, haha.

Black Beans & Rice: My kids didn't love this, but they ate it. My husband and I enjoyed it, but I was definitely done with it when I finished my plate. So, its great, in one serving portions.

Creamy Fettucini with Ham and Peas: The pasta was just fine, a lot like the Swedish meatballs and alfredo my husband makes. The kids were happy to eat it tho.

Asian Lettuce Wraps: I'm the first to admit I don't like Asian food. My husband knows this, but sometimes we all take turns picking our favorite, right? And that's ok! He didn't love this one tho, and I didn't like it even a little bit. Our kids sure did though!! At first they thought it was weird that we were rolling lettuce around food "like a crepe!" but they gobbled them up! Parts of the meat and rice fell out, like when you eat a taco, so they just got more lettuce, tore it up, and ate it all like a salad! Of course they like a meal I did not! haha... Also, we substituted in ground turkey for the ground chicken.

"Chicken Cordon Bleu - The easy way." This one was very tasty! We all enjoyed it and it really was so easy to make- hooray for that! I'm sure this will live on in our "regulars".

Guacamole!

This is one of my favorite things for my husband to make. It is SO yummy and I swear its nutritious becuase its made out of nothing but produce!
5-6 ripe Avacados
3 Roma Tomatoes
5 jalapeno peppers
2 Tbsp Lime Juice
1/8 cup dehydrated onion
1 Coconut
garlic powder, onion powder, black pepper, sea salt, hot sauce to taste

Here's what he does:
Peel avacados, chopped and pureed with a stick blender til smooth (unless you like chunks, then a fork is fine) Add 2 Tbsp lime juice, or more if you want more citrus flavor. Chop tomatos and sort of smash them (if you use other tomatoes, squeese the seeds out). Rehydrate your dehydrated onion in about 1/2 cup water. Drain off the water, squeeze out in paper towels. (he thinks it would probably taste better to mince fresh onion but we always have dehydrated on hand). Roast the jalapeno peppers on an open burner or in a steamer basket on the stove, until the peppers are charred all the way around. Run them under cold, running water and rub the charred, waxy skin off. Cut off the ends, butterfly the peppers open and cut out the seeds and middle spine, mince up finely. They'll be very soft to work with. Now you want to add about 3 tbsp fresh coconut water (as in, crack open a coconut, pour the liquid thru a strainer and use the liqued) *You can leave this out but it adds a yummy, rich flavor. Do not use a canned coconut milk product, you need the fresh stuff. and, if you don't like to eat a coconut, give it to us, thanks! haha!
Add about 2 tsp salt, some garlic powder, onion powder and black pepper to taste.
Use a dash of hot sauce if you want more bite, but the peppers may be hot enough for you.

Eat with chips all day long, LOL!
Actually, we often freeze about half of it, becuase if you keep it in the fridge too long it turns brown and doesn't look so great. It will freeze and thaw extremely well.

More Success!

Remember that link I shared HERE? Well we've tried two more meals off that site and they were both great!

First up, Pepper jack Potato Soup! (listed under Comfort Food)
We served it with homemade bread for dinner, and then with left overs I've had crackers on the side.
The first thing I have to say about this, is that the time listed on that link is very misleading. It took nearly an hour to make this soup so I was glad I started it way before time to eat! I did not use fresh bell peppers, I had some frozen bell pepper strips and I just chopped up whatever came out of the bag- green, red, yellow. Also, because one of our kids is going thru a phase where she removes anything green found in her food, we pureed the contents of the soup pot before adding potatoes and bacon. hee hee hee.

and then we had Taco Salad! (listed under Mexican)
While I have no doubt I could have easily thrown together foods to create a taco salad, it was nice to have the list right in front of me.
I used 1/2 lb of ground beef (instead of 1lb), black beans (instead of kidney beans) and left off the olives and the ranch dressing (my kids do not like olives, and I didn't think it needed the ranch, so why add the fat?), LOL! Also, instead of crushing the chips and topping them with the salad, I served a scoop of the heated meat/beans/corn, put cheese, lettuce, salsa, and sour cream on top and ate it as a dip. I've mentioned before that my kids tend to eat anything better if it works like a dip, so I take advantage of the opportunity to do so! This picture shows my husband's take on the meal, he got home late and finished off all that was left!

Chicken Tacos

For 2011, I got a free Betty Crocker wall calendar, by responding to their email in time, lol. It was kinda fun because each calendar page featured a big yummy photo, and a recipe, that hung in the kitchen all month. In the middle (where the staples held it together) was a recipe card size copy of each month's photo and recipe.

Anyway, that's where this recipe comes from! I had never made chicken tacos before, I've never even had them! LOL! Sometimes I prefer to stick to what I know and with tacos, I like the beef thanks, lol! So this was a huge new change for me, and I liked it a lot! The kids liked it just fine, because I left peppers off theirs, haha.



titled Wild West Sizzlin' Chicken Tacos

2 cups cooked chicken strips

1/2 tsp ground cumin

1/2 tsp paprika

4 taco shells (Old El Paso Stand N Stuff - recommended)

1 medium red bell pepper, cut into strips

1 cup bbg baked beans

1 cup shredded Monterey Jack cheese

4 slices bacon, crisply cooked, crumbled

*I used frozen bell pepper strips, which come with green, yellow and red.

I left off the bacon.

Make Your Own Mexican Wrap!

Friends are an excellent source of dinner ideas. One day a few months ago, my friend told me what they'd had for dinner the night before. I jotted this down: refried beans, salsa/black beans/ lime, brown rice, cheese, sour cream, avacado, wrapped in a tortilla! 

We finally got around to having it!
I started by microwaving one 10-inch flour tortilla for each of us, and set out the fillings!
We had brown rice, refried beans (with a good handful of shredded cheddar and a few tablespoons milk mixed in), ground beef with taco seasoning, shredded cheddar, shredded pepperjack cheese, salsa and sour cream! The kids could choose any protein and any dairy they wanted, and I served limade with it, instead of putting lime juice in with the rice or something...some members of my family don't like lime... 

"Sweet" Pork Barbacoa

Yes, this is extremely similar to THIS recipe.
The meat was done exactly the same, except with 1/4 cup, 1/2 cup brown sugar.

This time we did a black bean mixture.

And the rice was just lime rice....1/2 cup dry rice, 1 cup water, 1 tbsp lime juice, cooked til done!

But this time! We put meat, beans and rice all into the tortilla, wrapped it up burrito style, stuck it in a baking pan, smothered it with about half a can of enchilada sauce and a bunch of cheese! Then we had corn on the side. Quite tasty!

bottling salsa!

We tried a brand new recipe to bottle 19 pints of fresh salsa! ...I hope its good!!! LOL! The recipe came from HERE and our edits (you knew that was coming...) were:

• leave out the sugar,
• used 1 tbsp freshly ground black pepper, instead of a tsp 
• add 3 tbsp of chili powder
• 1 cup lemon juice and 1 cup lime juice instead of choosing one.

Also, I started out squeezing the tomatoes with my hand and removing seeds, but that was a little ridiculous and time consuming for me, so I quit. You can see below that juice and seeds come out on their own, no need to work harder, haha. My favorite tip from that recipe link is that they put their cutting board into a cookie sheet, to keep the tomato juice contained. best. idea. ever! LOL!

cooking/reducing the salsa...

and here's the finished product!! Yeay!

It is a smooth? juicy? sauce, more than a salsa because we pureed the tomatoes with a stick blender before adding anything else. That's my fault...I don't like eating a bite of onion with my chips... lol! And my husband spoils me!

Barbacoa Pork

Sunday was one of those days we'd managed to run out of grocery staples. That meant it was time to get creative for dinner, and my husband did an awesome job!! Doesn't this look dreamy good??

He started with the meat that is wrapped inside that tortilla. Here's what he did....
Thaw 2 lbs of boneless, country-style pork ribs. Put about a quart of water in a large pot and add the following:
2 tbsp taco seasoning
1 8oz can tomato sauce
3 tbsp minced garlic
1 large bay leaf
1 tbsp lime juice
1 tbsp rice wine vinegar OR red wine vinegar OR apple cider vinegar
1 tsp hot sauce paste OR 1 tbsp liquid hot sauce

Boil/simmer until liquid is reduced to 1/4 volume, and has become a good thick sauce, and pork can be shredded and falls apart.
Remove the meat and shred, then return it to the sauce until meat is completely coated.
So that's the meat filling, which we put into a tortilla, topped it with cheese and rolled/folded it up burrito style.
~~~~~~~~~~
Then he made a side dish of honey lime rice:
Put a pat of butter into the pan and toast the dry rice. Then add the water, boil/cook til the rice is done. He drizzled on a little lime juice and a little honey, and a dash of the rice wine vinegar. Use way less than you think!
~~~~~~~~~~
And a side dish of refried beans.... which are simply a can of refried beans dumped into a pot, and add a tbsp or two of milk and a small handful of cheese, and heat through!
~~~~~~~~~~
The burrito was then smothered in enchilada sauce and some cheese, cheese on top of the beans, and it went under the broiler for about 3-4 minutes. And came out looking like this:

oh yes. it was THAT good!

Nacho Skillet Dinner

I'm sorry there's been a lack of posts...it was really cold all spring and it just turned really hot so I don't really want to stand at the stove or use the oven. Not to mention the summer festivities and everything going on! But tonight I made a real dinner (hee hee) and tried a new recipe that we think is a keeper!

here's what it looked like:

and the recipe can be found HERE.

of *course* there are edits! :) For one thing, I didn't like the idea of putting the chips in the pan while it simmered....that sounded like they'd get soggy and I really don't care for soggy chips. So we ate the dinner as a dip, which always makes my kids eat better. Also, I will use black beans next time, instead of kidney beans. And my husband added salsa and sour cream to his. All in all? its a keeper!

Edited 10/14/12:
We had some left overs of this mixture and we were out of chips. So I made a quesadilla out of it!

Just laid down a flour tortilla, spread the mix on it, sprinkled it with more cheese, topped it with another quesadilla and there was dinner!

Layered Bean Dip!

So this isn't typically DINNER, but on hot summer nights when no one is in the mood to cook, it works! It has protein, calcium, and a bit of produce if you make it right. Serve it with chips and some kind of fruit and you've got a meal!

This time my layers are as follows:
Refried beans (16 oz can)
home-mixed taco seasoning
little shredded cheese
3/4 cup-ish frozen corn, which I boiled in the microwave
homemade salsa
Black Beans, rinsed (16 oz can size)
sour cream
shredded cheese
(my actual recipe calls for other things like green onions, lettuce, chopped black olives, but I used what was in the house, and I think you could use any thing you like)

When I ate it, I added a dollop of some nuclear guacamole my husband had made, and just ate it all with tortilla chips! YUM!

To make the taco seasoning, I followed the link and used the same ingredients but I eye-balled it all. Also, I think the entire total seasoning wasn't a whole tablespoon. It was just fine like that.

Here's the finished product!

Another day, another layer: 

refried beans,
taco seasoning,
cheese,
black beans,
salsa,
avocado mash,
sour cream,
olives,
cheese,
tomato

black bean enchilada

I am on a quest to find an enchilada recipe that the rest of my family loves just as much as I do. Insane? Possibly. But that's okay, I'm finding lots of recipes!

Last night I made these Black Bean Enchiladas. They look exactly like the ones I usually make and love, so my kids were hesitant to try this "new recipe", but they are meatless (and a can of beans is a lot cheaper than ground beef) and have a few more ingredients.

My whole family ate them happily and there were no complaints. That's a great sign!! However, I love left over enchiladas for lunch the next day, and these weren't very good. I'm not sure why but the re-heated ones were drier and had a weird and not-so-yummy flavor. So if you can eat all 8 in one sitting, great! Make it and enjoy! Hee hee!

Cinco De Mayo!

Well, it IS May 5th and I have a long list of new Mexican recipes I am interested in trying out, so today its this one. From THIS POST  on my freind's food blog, I used the Honey Lime Enchiladas.

I browned the chicken with freshly ground black pepper in the pan. I also used half-and-half instead of heavy cream. It doesn't specify so I used a 4 oz can of green chiles. This one in fact:

I got 10 enchiladas into my pan and still had enough filling for two more enchiladas. They were pretty good! And it was a good change from our typical Mexican fare.

Sour Cream Enchiladas

Sorry its been a while, its been a crazy month!!!
Back to the food ---

When I was a kid this was one of my very favorite meals. Its not so much enchiladas as it is casserole, and its about the only casserole I like. I haven't made it in probably a few years becuase my husband really doesn't like it, but that's okay. *grin

Recipe:
In large mixing bowl, use a large spoon or scoopy type spatula to mix the following ingredients well:
1 pint sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 Tbsp chopped dehydrated onion
1 12 oz can evaporated milk (or you can use whatever milk is in your fridge)
(the recipe calls for a can of chopped green chiles but I have never used them. 
The recipe also calls for a can of chicken. I didn't grow up with chicken in this, but I have put it in from time to time.)

12 or so small corn tortillas
shredded cheddar cheese

Heat the oven to 350* and completely spray an 8x11 pan* with cooking spray. Cut tortillas into strips, and lay them across the whole bottom of the pan. Its like building a lasagna. Once you have your layer of tortillas, cover it will about 1/2 the creamy mixture. Sprinkle shredded cheese all over that. Another layer of tortilla strips, the rest of the mix, more cheese.

Cover your pan with foil and bake for 40 minutes. Remove the foil and bake for a final 10-15 minutes.

Here's what it looks like just out of the oven:

And this is how I serve it, sprinkled with salsa and used as much as a chip dip as eaten with a fork.
My mom topped it with shredded ice burg lettuce, but I can never keep lettuce in my house. I don't know if its the stores around here or what but it wilts and gets slimy almost overnight. So I don't bother...

My kids loved it and my much more picky child said it was his lucky day that he got to eat such yummy food. LOL! So ENJOY!

*If you're using a can of chicken in the mix, you definitely need a 9x13 baking dish, and I added 43 minutes to the covered cook time.

Feeling Inept.

Two of my parents staple meals have outsmarted me in the same week.

The first was waffles. My dad makes waffles every Christmas, and for birthdays and oh, any time. But usually for dinner. On Wednesday I used the recipe from Alton Brown in his awesome Good Eats books. Okay, that flop wasn't my fault, it was that our waffle iron only worked on the bottom "plate". It took me two sets to realize that I had to flip the waffle to cook it. The bottoms were crispy and wonderful and the tops looked like soggy bread, even when I turned them. SAD! They tasted good, now we just need a new waffle iron.

Then tonight I made tacos. My mother loves Mexican food and we had it as often as she felt possible. Too frequent for my tastes then. Now, obviously, I love Mexican too and have to space it out for my picky child, lol! Anyway, my mom would brown ground beef with salt and pepper. Then she woudl fry corn tortillas, and most of them were soft tacos, lightly fried for just a couple minutes, I don't know, maybe even less. She would stack the soft taco shells on one side of the same pan holding the browned meat. And we always had shredded cheese, salsa, sour cream, lettuce, tomato and sometimes avacado to put on our own tacos.

I found out...I cannot fry soft tacos. I fry them shut, or they break or they are grossly greasy. I forgot lettuce until I was literally ready to serve. drat.

Next week we'll be back to my staple meals! I can cook those! :)

Chicken Tortilla lasagna

Here's another new recipe from the emails. Originally it sounded good to me, but not to my husband. I expected one of my kids to dislike it and wasn't sure what the other child would think. Kind of fun to take risks!

I made it tonight. Go HERE for the recipe.

I cooked two chicken breasts myself, just browned them with salt and pepper in the pan. Then I cut everything up, mixed it up, layered it and we ate!

I did not think it smelled good when it came out of the oven. My husband thought it looked good. It really was good! The child I was sure wouldn't like it, loved it, and had seconds! The child I wasn't sure about picked the tomatoes out and ate it grudgingly. LOL.

Anyway 3 out of 4 of us recommend it. :) Enjoy!