Honey-Brined Fried Chicken Breasts

Honey-Brined Fried Chicken Breasts

Recipe found here

3 C. cold water

1/4 C. kosher salt

1/4 C. honey

4 boneless skinless chicken breast halves

1/4 C. buttermilk

1 C. all-purpose flour

1/2 tsp. black pepper

1/2 tsp. garlic salt

1/2 tsp. onion salt

cayenne pepper to taste

corn oil for frying

1. Mix cold water, kosher salt, and honey in a large bowl; stir until salt dissolves. Add chicken breasts, and weigh them down with a plate to keep them completely submerged. Cover entire bowl with plastic wrap and refrigerate for 1 hour.
2. Remove bowl from refrigerator; drain and dry chicken. Pour buttermilk over chicken in a large bowl. Set aside at room temperature for 15 minutes.
3. Combine flour, black pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.
4. Coat each chicken breast in flour mixture until well covered on all sides; place flour-coated chicken breasts on a cooling rack to dry for 15 minutes.
5. Heat vegetable oil in a large skillet to 350 degrees F (175 degrees C). Cook chicken breasts until browned and no longer pink in the center, about 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. Transfer chicken to a cooling rack; allow to cool for 5 minutes. 

Comments:
This is FANTASTIC!   Mike couldn't stop saying how great it was.  The only reason I don't like fried chicken is the skin, and this eliminates that problem...as well as the added fat skin has.  Still not the healthiest thing in world, but certainly better that a traditional fried chicken with skin and bones.

Stuffing

Stuffing

Modified recipe from Jan McKinney

1 lb. butter

5 1-lb. loaves of bread, broken into small pieces

5 large onions

1/2 C. broken sage leaf

2 Tbls. salt

Blend onions with melted butter, mix with sage and salt.  Stir in with bread.  Bake at 350 degrees. for 1 hour.

Comments:

This is my favorite stuffing recipe, especially because you don't cook it in the turkey.  It's very simple, but delicious.  You can reduce the onion a bit if you don't like a strong onion taste, but I love it!

Classic White Bread

Classic White Bread

Modified from the recipe found here

2 Tbls. active dry yeast

3 Tbls. white sugar

 2 1/2 C. warm water

3 Tbls. butter, softened

1 Tbls. salt

7 C. flour

1. In a large bowl, dissolve yeast and sugar in warm water. Stir in butter, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
2. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
4. Preheat oven to 425 degrees F (220 degrees C).
5. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.  Brush with better after removing from oven. 

Comments:
We LOVE this bread!  It is so simple but wonderful.  It raises quite a bit, so don't place the pans too close to the top of the oven when baking.  I would suggest making sure that it is in the middle of the oven for best all around baking.

Beef and Bean Chimichangas

Beef and Bean Chimichangas

Modified from this recipe

1/2 lb. lean ground beef

1/2 C. chopped onion

1/2 C. diced bell pepper

3/4 C. whole kernel corn

1 C. taco sauce

1 tsp. chili powder

1/2 tsp garlic salt

1/2 tsp ground cumin

1 can refried beans

4 (12 inch) flour tortillas

8 oz. shredded monterey jack cheese

shredded lettuce

diced tomatoes

sour cream

1. Preheat the oven to 350 degrees.

2. Brown the ground beef in a skillet over medium-high heat.  Drain excess grease, and add the onion, bell pepper, and corn.  Cook for about 5 more minutes, or until the vegetables are tender.  Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended.  Cook until heated through, then remove from heat, and set aside.

3. Open the can of beans, and spread a thin layer of beans onto each of the tortillas.  Spoon the beef mixture down the center, and then top with as much shredded cheese as you like.  Toll up the tortillas, and place them seam-side down onto a baking sheet.

4. Bake for 30 to 35 minutes in the preheated oven, or until golden brown.  Serve with lettuce, tomato, and sour cream.

Comments:

These were great, and I am especially delighted that they were baked and not fried.  The original recipe says to brush with butter before baking, but I didn't and they turned out just great (although they probably would have browned a little better with the butter). 

French Pastry Crust

French Pastry Crust

Makes 2 pie crusts or a double crust

Recipe found here

3 C all-purpose flour

1 1/2 tsp salt

3 Tbls white sugar

1 C shortening

1 egg

1 tsp distilled white vinegar

5 Tbls water

1. In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal.
2. In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.
3. Allow dough to rest in refrigerator 10 minutes before rolling out.

Comments:
Love it!  Goes great as the crust for Grandma Ople's Apple Pie. After cutting out the crust, I sprinkle the remaining pieces with cinnamon and sugar and cook them for 8 minutes at 425 degrees. 

Apple Pie

Grandma Ople's Apple Pie

Recipe found here

1 recipe pastry for a 9 inch double crust pie

1/2 C. butter

3 Tbls. all-purpose flour

1/2 C. white sugar

1/2 C. packed brown sugar

1/4 C. water

8 granny smith apples - peeled, cored, and sliced

1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

Comments:

Wonderful pie.  Most likely, the sauce will drip as the pie cooks in the oven, so I would recommend covering a cookie sheet with parchment paper and placing it on the rack below the pie.  It makes for much easier cleanup than cleaning your stove.  But trust me, it's worth it. I recommend using the French Pastry Crust recipe.

Chocolate Chip Cookies

Chocolate Chip Cookies

Modified from this recipe

1 C. butter, softened

1 C. white sugar

1 C. packed brown sugar

2 eggs

2 tsp. vanilla extract

3 C. all-purpose flour

1 tsp baking soda

2 tsp hot water

1/2 tsp salt

2 C. semisweet chocolate chips

1. Preheat oven to 350 degrees.

2. Cream together the butter, white sugar, and brown sugar until smooth.  Beat in the eggs one at a time, then stir in the vanilla.  Dissolve baking soda in hot water.  Add to batter along with salt.  Stir in flour and chocolate chips.  Drop by large spoonfuls onto ungreased pans.

3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Comments:

Best cookies ever!  We don't really like nuts, so I omitted them from the original recipe, other than that, I didn't change a thing.  They are even chewy the day after you make them.  I wouldn't know after that because they didn't last that long at our house.

Peanut Butter Cup Cookies

Peanut Butter Cup Cookies

Recipe found here

1 3/4 C. all-purpose flour

1/2 tsp. salt

1 tsp. baking soda

1/2 C. melted butter

1/2 C. white sugar

1/2 C. peanut butter

1/2 C. packed brown sugar

1 egg, beaten

1 tsp. vanilla

2 Tbls. milk

40 miniature chocolate covered peanut butter cups, unwrapped

1. Preheat oven to 375 degrees.  Sift together the flour, salt, and baking soda; set aside.

2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy.  Beat in the egg, vanilla and milk.  Add the flour mixture; mix well.  Shape into 40 balls and place each into an ungreased mini muffin pan.

3. Bake at 375 degrees for about 8 minutes.  Remove from oven and immediately press a mini peanut butter cup into each ball.  Cool and carefully remove from pan.

Chicken and Biscuit Casserole

Chicken and Biscuit Casserole

Modified from this recipe

1/4 C. butter

2 cloves garlic, minced

1/2 C. chopped onion

1/2 C. chopped celery

1/2 C. chopped carrots
1 large potato, chopped

1/2 C. all-purpose flour

2 tsp. white sugar

1 tsp. salt

1 tsp. dried basil

1/2 tsp. ground black pepper

2 C. chicken broth

1/2 C. frozen peas

4 C. diced cooked chicken meat

1/2 Biscuit recipe

1. Preheat oven to 350 degrees.  Lightly grease a 9x13 inch baking dish.
2. In a skillet, melt butter over medium heat.  Cook and stir the garlic, onion, celery, carrots, and potatoes in butter until tender.  Mix in the flour, sugar, salt, basil, and pepper. Stir in broth, and bring to a boil.  Stirring constantly, boil 1 minutes, reduce heat and stir in peas.  Simmer 5 minutes, then mix in chicken.  Transfer mixture to the prepared baking dish.
3. Prepare 1/2 biscuit recipe and divide into 8 balls.  Flatten the balls on wax paper and place on top of the chicken mixture.
4. Bake in the preheated oven for 40 minutes.

Buttermilk Biscuits

Buttermilk Biscuits

Modified from this recipe

2 C. all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

7 Tbls. butter, chilled and cut into thin slices

3/4 C. cold buttermilk

2 Tbls. buttermilk for brushing

1. Preheat oven to 425 degrees.

2. Line a baking sheet with parchment paper.

3. Whisk flour, baking powder, salt, and baking soda together in a large bowl.

4. Cut butter into flour mixture with a pastry blender until the mixture resembles couarse crumbs, about 5 miuntes.

5. Make a well in the center of butter and flour mixture.  Pour in 3/4 cup buttermilk; stir until just combined.

6. Turn dough onto a floured work surface, pat together into a rectangle.

7. Fold the rectangle into thrids.  Turn dough a half turn, gather any crumbs, and flatten back into a rectangle.  Repeat twice more, folding and pressing dough a total of three times.

8. Roll dough on a floured surface to about 1/2 inch thick.

9. Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter (I just use a cup)

10. Transfer biscuits to the prepared baking sheet.  Press an indent into the top of each biscuit with your thumb.

11. Brush the tops of biscuits with 2 Tbls. buttermilk.

12. Bake in the preheated oven until browned, about 15 minutes.

Comments:

These are wonderful!  Because I had salted butter, they were a little bit strong, so I reduced the amount of butter.  If you are using unsalted butter, you may want to use the full teaspoon of salt.  We especially loved these with honey!

Spinach Artichoke Dip

Spinach Artichoke Dip

Modified from this recipe 

Serving for 6

2 Tbls. butter

1/2 C. green onions, thinly sliced

2 cloves garlic, minced

salt

1 (6.5 ounce) can artichoke hearts, drained and chopped

1 (10 oz.) package frozen chopped spinach, thawed, drained, and squeezed dry

8 oz. cream cheese

1/2 C. grated gouda cheese

1/2 C. shredded parmesan

few drops hot sauce

1 pinch ground nutmeg

salt and freshly ground black pepper to tast

1/4 C. shredded mozzarella cheese

1. Preheat oven to 400 degrees.

2. Melt butter in a saucepan over medium-low heat; stir in onions and a pinch of salt.  Cook, stirring occasionally, until onions are soft, about 5 minutes.  Stir garlic into onions and remove from heat.

3. Mix spinach, artichoke hearts, cream cheese, gouda, parmesan, hot sauce, nutmeg, salt, and pepper in a large bowl until combined.

4. Spoon artichoke mixture into two ramekins.  Top each with shredded mozzarella cheese.

5. Bake in the preheated oven until tops are golden brown and bubbling, about 25 minutes.

Comments:

This is fantastic with french bread and our children loved it.  It is best fresh, keep that in mind when making it.  If you don't need serving for six, modify your amounts accordingly.

Cheddar Broccoli Soup

Cheddar Broccoli Soup

Modified from recipe here

6 Tbls. butter

1 onion, chopped

1/4 C. flour

2 cups milk (I use 2%)

3 C. chicken broth

2 bay leaves

1/4 tsp. nutmeg

salt and pepper

4-5 C. broccoli florets

2 large carrots, diced

2 1/2 C. (about 8 oz.) grated sharp cheddar cheese

1. Melt the butter in a large pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the milk until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

2. Add the broccoli and carrots to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the half of the soup in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. Add the cheese to the soup and stir over medium heat until melted.

Comments:

After trying a few different versions of this soup, this is the one we settled on as a family.  I like to only blend up half of the soup so you still have some chunks of vegetables in the soup, but you could blend all of it if you wish.  You may also choose to use half broccoli and half cauliflower...it's pretty good!

Black Bean and Corn Salsa

Black Bean and Corn Salsa

 Juice from 1 fresh lime

1 Tbls olive oil

2 cloves garlic, minced

1 tsp. salt

1/8 tsp ground cayenne pepper

1 15oz. can black beans, rinsed and drained

1 can corn, drained

1 avocado - peeled, pitted and diced

4 roma tomatoes, chopped

3 green onions, chopped

1/2 C. chopped fresh cilantro

1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar.  Cover with lid and chake until ingredients are mixed well.

2. Combine beans, corn, avocado, tomatoes, green onions, and cilantro.  Shake like dressing and pour over remaining ingredients.  Stir and serve.

Comments:

The original recipe is for salad, but I made a few modifications and serve it as salsa as it is phenomenal with chips!

Jerk Seasoning

Jerk Seasoning

1/2 tsp. onion powder

2 1/2 tsp. dried thyme

2 tsp. ground allspice

2 tsp. ground black pepper

1/2 tsp cayenne pepper

1/2 tsp. salt

 Combine ingredients and done!

Comments:

One of my favorite things in recent years is jerk chicken nachos, but I ran out of my Jamaican Jerk Rub from Pampered Chef and haven't gotten around to replacing it.  I've tried various replacements for it and this recipe won.  

Pesto Linguine

Pesto Linguine

2/3 C. pine nuts

1/4 C. olive oil

 2 med. sized garlic cloves, minced

Blend in food processor until pureed - don't put dried basil in blender.

Stir in:

1/4 C dried basil

1/4 C. parmesan cheese

1 tsp. salt

1/4 C. olive oil

Toss in 1 lb. cooked linguine.  Extra pine nuts should be toasted and tossed with pasta.

Comments:

The original recipe call for more olive oil, but I find it's just too much.  Feel free to add more if you'd like, but I promise you it will just sit at the bottom of the bowl.  Otherwise, this is my all time favorite pesto!

Chicken Asparagus Penne

Chicken Asparagus Penne

2 servings

4 oz whole wheat penne, dry

1 tsp olive oil

4 oz chicken, cubed

salt, pepper, and garlic to taste

2 Tbls chicken broth

2 C asparagus, cut into 1-in

1 clove garlic, minced

1 Tbls parmesan cheese

1. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
2. Warm olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
3. Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
4. Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Sprinkle with Parmesan cheese.

Spinach Quinoa Pilaf

Spinach Quinoa Pilaf

1 Serving

1/4 C quinoa

1 tsp olive oil

1 Tbls pistachio

2 cloves garlic, minced

1 C fresh spinach leaves

1 tsp lemon juice

1 Tbls grated gouda

1. Prepare quinoa according to package directions and allow to cool.

2. Heat olive oil in a skillet over medium heat, stir in pistachios, and cook until lightly toasted, about 2 minutes.  Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes.  Stir in the cooled quinoa and spinach; cook and stir until the quinoa is hot, and spinach is wilted.  Stir in the lemon juice and the cheese.  Stir until the cheese has melted.

Clam Chowder

Clam Chowder

(modified recipe from Jan McKinney)

2 6oz. cans clams
2 C. chopped onions
2 C. diced celery
4 C. diced potatoes
3/4 C. butter
3/4 C. flour
1 qt. half & half
1 1/2 tsp. salt
pepper

1. In a large pot, cook onions, celery, and potatoes in clam juice and enough water to cover them.  Reserve clams until last.
2.  In a medium pan, make a white sauce by melting the butter, then adding flour and half & half while whisking.
3. Once the white sauce has thickened, add to tender vegetables with salt and pepper to taste.  Thicken.  Add clams before serving.

Comments:

This is one of those recipes that I will always love from childhood.  The only modifications I have made were to double the vegetables because I love lots of veggies (there was also sugar in the original recipe, but even my mom didn't use that).  I will admit that I have never had another clam chowder that I like, and I can't blame people who say they don't like clam chowder if they have never had this recipe.  I have made this multiple times and shared it with friends, some of whom claimed not to like clam chowder.  However, I have never had anyone try this that did not like it...including my two year old daughter (she loves it!).  Also, if you do not mind your chowder a little thinner, you can also substitute milk for the half & half to reduce the calories.  I made my last batch with 2% milk and it was still pretty good.
Obvious note: this is great in a soup bowl!

Pizza Dough

Pizza Dough

(modified recipe from Jan McKinney)

1 1/2 Tbls. yeast
1 1/2 C. warm milk
3 Tbls. sugar
4 1/2 C. all purpose flour
1 1/2 Tbls. olive oil
1 1/2 tsp. salt

1. Combine yeast, milk, and sugar and let rest 10 min.  Mix in oil and 2 C. flour.  Add salt and remaining flour.  Knead until smooth and elastic.  Cover and let rise until doubled.
2. Preheat oven to 425 degrees.  Roll and place on baking sheet.  Add pizza sauce and any other toppings you desire.  Bake in preheated oven for 15-20 minutes.

Comments:

I have played with this recipe a bit, and you can even use half wheat, half white flour if you would like, but your crust won't be quite as fluffy (but still delicious).  Also, a note on proofing the yeast: I was always taught growing up that you didn't need to proof the yeast if you are using active dry and instant yeast.  However, I tried it once and found that my dough was much fluffier, so don't be afraid to do it.  It's not going to kill your yeast.

Fresh Tomato Salsa

Fresh Tomato Salsa

3 roma tomatoes, diced

1/2 C. finely chopped onion

1/2 serrano peppers, finely chopped

1/2 C. chopped fresh cilantro

2 cloves garlic, minced

1/2 tsp. salt

2 tsps. lime juice

 

Combine ingredients in a medium bowl, cover, and chill for 1 hr. before serving.

Comments:

This is one of my favorite recipes, and I never get sick of it.  When you are preparing the serrano peppers, please use gloves!  This is one of those peppers that will cause your skin to burn, and you certainly don't want to rub your eyes after chopping this puppy up.  As is, this recipe is fairly mild, and I like it that way because you can really taste the flavor of the ingredients.  If you prefer your fresh salsa hotter, by all means, add more serrano to the mix.  Enjoy!

Granola

Granola

  

2 C. oats

1/2 C. wheat germ

1/2 C. wheat bran

1 C. shredded coconut

1/4 C. sesame seeds

1/4 C. sliced almonds

1/4 C. sunflower seeds

1 C. brown sugar

1/4 C. canola oil

1/4 C. water

1 tsp. vanilla or almond extract

1/2 tsp. salt

Combine oats, wheat germ, wheat bran, coconut, sesame seeds, almonds, and sunflower seeds.  In a small pan, heat sugar, oil, water, vanilla, and salt over medium heat until combined (do not boil).  Pour over dry ingredients and stir well.  Spread in a 9x13 pan and bake at 300 degrees for about 50 minutes, stirring every 5-10 minutes to make sure the granola does not burn. 

Comments:

While we lived in Johnstown, PA, we had some great granola that we got at a little Mennonite store.  Obviously, we no longer get it since we don't live in the state any more, so I came up with this recipe as a replacement.  We love to eat it granola, or even just eat a few handfuls by itself.  It took me a little while to get it right.  The most important thing is not to leave it too long in the oven without stirring, or you end up with extra crispy tasting granola.

Tomato Basil Parmesan Soup

Tomato Basil Parmesan Soup

(modified from this recipe)

1/4 C. olive oil

1 C. carrots, finely diced

1 C. celery, finely diced

1 large onion, finely diced

5 cloves garlic, minced

5 large roma tomatoes, diced

1 tsp. dried oregano

1 Tbls. dried basil

1/2 bay leaf

4 C. chicken broth

1/2 C. butter

1/3 C. flour
2 C. skim milk

1 C. parmesan cheese, freshly grated

1 tsp. salt

1/4 tsp. ground pepper

1 Tbls. lemon juice

1. In a 4-quart soup pot, heat olive oil on medium high.  Add carrots, celery, onions, and garlic.  Saute 5 minutes.  Add tomatoes, basil, and oregano.  Saute for another 5 minutes.  Add bay leaf and chicken broth.  Bring to a boil, reduce heat and simmer about 15 minutes.

2. While soup simmers, prepare a roux.  Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes.  Stir in milk and heat until thick.  Remove from heat and stir in parmesan cheese.  Slowly stir in 1 cup hot soup.  Add another cup and stir until smooth.  Add back into soup pot.  Add salt, pepper, and lemon juice.

3. Return to a boil, then reduce to simmer, stirring periodically, for 20 minutes. 

Comments:
This soup is wonderful!  I cannot eat tomato soup, of any kind, from a can because it is so sweet and I find it repulsive.  However, I love tomato.  So I made some modification to a good soup to make my perfect soup is replacement for the "tomato soup" with my grilled cheese (or other favorite) sandwich.  It does take some time, but it is very worth it.  You may also freeze the soup in freezer bags so it is available for that quick lunch of grilled cheese and soup. 

Butternut Squash Soup

Butternut Squash Soup

Modified from this recipe

1 medium onion, chopped

4 Tbls. butter

1 butternut squash (2.5-3 lbs)

3 cups water*

4 cubes chicken bouillon*

1/2 tsp. dried marjoram

1/4 tsp. ground black pepper

1/8 tsp. ground cayenne pepper (or chipotle chile powder, for a more smokey flavor)

4 oz. cream cheese

1. Cut the squash in half and clean it.  Place flat side down on a baking sheet and bake at 350 degrees for 45 minutes.  When cool enough, remove skin.

2.I n a large saucepan, saute onions in butter until tender.  Add squash, water, bouillon, marjoram, black pepper and cayenne pepper.  Stir and heat until ingredients are warmed thoroughly.

3. Puree squash and cream cheese in a blender or food processor in batches until smooth.  Return to saucepan, and heat through.  Do not allow to boil. *If you have a bigger squash, this might be a bit thick.  If so, dissolve an additional bouillon cube in another cup of warm water and add in small amounts until soup reaches desired consistency.

Comments:
This has become a family favorite recipe--our two year old loves it and even our 8-month-old son loves it (without the cayenne/chipotle powder).  It goes really well paired with your favorite sandwich, which is grilled cheese in my daughter's case.