-750 mL (3 cups) peeled and diced sweet potatoes
-4 skinless, boneless chicken breasts
-30 mL (2 tbsp) butter, melted
-30 mL (2 tbsp) butter
-1/2 onion, finely chopped
-2 cloves garlic, chopped
-2 mL (1/2 tsp) finely chopped gingerroot
-2 mL (1/2 tsp) red pepper flakes
-50 mL (1/4 cup) shredded Canadian Gouda
-50 mL (1/4 cup) shredded Canadian Havarti
-50 mL (1/4 cup) shredded Canadian Aged Cheddar
-Salt and freshly ground pepper
Preparation
Preheat oven to 200°C (400°F), or barbecue to medium-high.
In a large saucepan, cook sweet potatoes in boiling, salted water until soft. Drain and set aside.
While sweet potatoes are cooking, brush chicken with melted butter. Salt and pepper to taste. Bake or barbecue for 20 to 25 minutes.
In the same saucepan, melt butter and cook onion, garlic and gingerroot until soft. Return sweet potatoes to saucepan and mash. Add red pepper flakes and all the cheese. Salt and pepper to taste. Reheat mashed sweet potatoes over low heat to melt cheese.
Serve chicken over mashed sweet potatoes with your choice of green vegetable.
Suggestion
Make sweet potatoes with one type of cheese, for a total of about 175 mL (3/4 cup).
For a change of taste, try with Canadian Mozzarella, Provolone, Swiss, another type of Cheddar or Oka.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Friday, July 10, 2009
Sunday, June 21, 2009
Jambalaya
* 2 tablespoons olive oil
* 1 cup frozen chopped onion
* 1 cup frozen chopped green bell pepper
* ½ pound turkey kielbasa, cut in half, then sliced
* ½ pound fresh chicken breast tenders, snipped into 1-inch pieces with scissors
* 1 (14 ½-ounce) can diced tomatoes with jalapenos
* ½ cup water
* 1 cup raw instant brown rice
* ½ teaspoon salt
* ½ pound medium shrimp, peeled and deveined
In a large skillet over medium-high heat, heat the oil. Add the onion and peppers and cook until softened, about 5 minutes.
Add the kielbasa and chicken, and cook, stirring frequently, until the chicken is no longer pink, about 3 minutes.
Add tomatoes, water, rice, and salt, stirring well to mix. Bring to a boil; reduce heat to low; cover and simmer for 5 minutes.
Stir in shrimp; cover and continue to simmer for 5 minutes, until shrimp are pink and rice is tender.
* 1 cup frozen chopped onion
* 1 cup frozen chopped green bell pepper
* ½ pound turkey kielbasa, cut in half, then sliced
* ½ pound fresh chicken breast tenders, snipped into 1-inch pieces with scissors
* 1 (14 ½-ounce) can diced tomatoes with jalapenos
* ½ cup water
* 1 cup raw instant brown rice
* ½ teaspoon salt
* ½ pound medium shrimp, peeled and deveined
In a large skillet over medium-high heat, heat the oil. Add the onion and peppers and cook until softened, about 5 minutes.
Add the kielbasa and chicken, and cook, stirring frequently, until the chicken is no longer pink, about 3 minutes.
Add tomatoes, water, rice, and salt, stirring well to mix. Bring to a boil; reduce heat to low; cover and simmer for 5 minutes.
Stir in shrimp; cover and continue to simmer for 5 minutes, until shrimp are pink and rice is tender.
Slow Cooker Paprika Chicken
* 2 cups frozen chopped onions
* 1 (8-ounce) package fresh sliced mushrooms
* 2 tablespoons Hungarian sweet paprika
* 1 teaspoon bottled minced garlic
* 1 teaspoon salt
* ½ teaspoon pepper
* 1 cup chicken broth
* 1 pound skinless, boneless chicken breasts
* 1 pound skinless, boneless chicken thighs
* 1 (8-ounce) container reduced-fat sour cream
In the bottom of a 3&12;-quart or larger slow cooker, place all the ingredients, except the chicken and sour cream, stirring well to mix.
Add the chicken, stirring gently to coat with the sauce.
Cover and cook on low for 6 hours.
Stir in sour cream just before serving.
* 1 (8-ounce) package fresh sliced mushrooms
* 2 tablespoons Hungarian sweet paprika
* 1 teaspoon bottled minced garlic
* 1 teaspoon salt
* ½ teaspoon pepper
* 1 cup chicken broth
* 1 pound skinless, boneless chicken breasts
* 1 pound skinless, boneless chicken thighs
* 1 (8-ounce) container reduced-fat sour cream
In the bottom of a 3&12;-quart or larger slow cooker, place all the ingredients, except the chicken and sour cream, stirring well to mix.
Add the chicken, stirring gently to coat with the sauce.
Cover and cook on low for 6 hours.
Stir in sour cream just before serving.
Faux Thai Chicken
* ½ (16-ounce) box tri-color spiral pasta (rotini or fusilli)
* 1 cup packaged shredded carrots
* 1 rotisserie chicken, breast meat diced (about 2 cups)
* 3/4 cup reserved pasta cooking water
* ½ cup peanut butter
* ¼ cup low-sodium soy sauce
* 2 tablespoons rice vinegar or mild white vinegar
* 2 tablespoons bottled or fresh lime juice
* 1 tablespoon bottled minced ginger
* 1/8 teaspoon cayenne pepper
In a large pot of lightly salted boiling water, cook the spirals according to package directions.
Add carrots to pasta during last 3 minutes of cooking.
Before draining the pasta, dip a measuring cup into the cooking water and measure out 3/4 cup of the water; set aside.
Drain the pasta and carrots, rinse, and transfer to a large serving bowl. Add the chicken and set aside.
Place remaining ingredients in a food processor or blender container and process or blend until smooth.
Drizzle peanut butter mixture over pasta and chicken, tossing well.
* 1 cup packaged shredded carrots
* 1 rotisserie chicken, breast meat diced (about 2 cups)
* 3/4 cup reserved pasta cooking water
* ½ cup peanut butter
* ¼ cup low-sodium soy sauce
* 2 tablespoons rice vinegar or mild white vinegar
* 2 tablespoons bottled or fresh lime juice
* 1 tablespoon bottled minced ginger
* 1/8 teaspoon cayenne pepper
In a large pot of lightly salted boiling water, cook the spirals according to package directions.
Add carrots to pasta during last 3 minutes of cooking.
Before draining the pasta, dip a measuring cup into the cooking water and measure out 3/4 cup of the water; set aside.
Drain the pasta and carrots, rinse, and transfer to a large serving bowl. Add the chicken and set aside.
Place remaining ingredients in a food processor or blender container and process or blend until smooth.
Drizzle peanut butter mixture over pasta and chicken, tossing well.
Chicken and Gnocchi soup
* 1 tablespoon butter or margarine
* ½ cup frozen chopped onion
* 1 (10-ounce) package frozen peas and carrots
* 3 tablespoons flour
* 1 (32-ounce) container chicken broth
* ½ teaspoon salt
* ½ teaspoon pepper
* 1 rotisserie chicken, breast meat diced (about 2 cups)
* 1 (1-pound) package potato gnocchi
In a large saucepan or soup pot over medium-high heat, melt the butter or margarine.
Add the onion and peas and carrots, and cook until tender, about 5 minutes.
Add flour, stirring well to coat the vegetables.
Add the chicken broth, salt, and pepper, and bring to a boil. Boil for 2 minutes, until broth thickens slightly.
Reduce heat to medium and add the chicken and gnocchi, stirring well to mix. Simmer for 5 minutes, until gnocchi rise to the top of the broth.
* ½ cup frozen chopped onion
* 1 (10-ounce) package frozen peas and carrots
* 3 tablespoons flour
* 1 (32-ounce) container chicken broth
* ½ teaspoon salt
* ½ teaspoon pepper
* 1 rotisserie chicken, breast meat diced (about 2 cups)
* 1 (1-pound) package potato gnocchi
In a large saucepan or soup pot over medium-high heat, melt the butter or margarine.
Add the onion and peas and carrots, and cook until tender, about 5 minutes.
Add flour, stirring well to coat the vegetables.
Add the chicken broth, salt, and pepper, and bring to a boil. Boil for 2 minutes, until broth thickens slightly.
Reduce heat to medium and add the chicken and gnocchi, stirring well to mix. Simmer for 5 minutes, until gnocchi rise to the top of the broth.
Tuesday, January 6, 2009
Microwave White Chicken Chili
Ingredients:
• 3 whole heads garlic (about 48 cloves), unpeeled
• 3/4 tsp salt, divided
• 3 tbsp olive oil, divided
• 2 poblano peppers
• 1 medium onion
• 1 1/2 lb boneless, skinless chicken thighs
• 2 tbsp taco Seasoning Mix
• 2 cans (15.5 oz each) Great Northern beans, drained
• 1 jar (16 oz) salsa verde
Directions:
1. Slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.
2. Meanwhile, finely dice peppers. Chop onion. Combine peppers and onion in microwave safe casserole dish. Trim and finely dice chicken. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to casserole dish; mix well. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.
3. Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash. Add beans and salsa to batter bowl. Transfer bean mixture to casserole dish; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.
Yield: Yield: 8 servings (8 cups)
Nutrients per serving: Light (1 cup): Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g
Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro.
Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.
• 3 whole heads garlic (about 48 cloves), unpeeled
• 3/4 tsp salt, divided
• 3 tbsp olive oil, divided
• 2 poblano peppers
• 1 medium onion
• 1 1/2 lb boneless, skinless chicken thighs
• 2 tbsp taco Seasoning Mix
• 2 cans (15.5 oz each) Great Northern beans, drained
• 1 jar (16 oz) salsa verde
Directions:
1. Slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.
2. Meanwhile, finely dice peppers. Chop onion. Combine peppers and onion in microwave safe casserole dish. Trim and finely dice chicken. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to casserole dish; mix well. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.
3. Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash. Add beans and salsa to batter bowl. Transfer bean mixture to casserole dish; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.
Yield: Yield: 8 servings (8 cups)
Nutrients per serving: Light (1 cup): Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g
Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro.
Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.
Thursday, November 27, 2008
One-Dish Lemon Chicken Bake
Ingredients (Serves 6)
| 1 pint | grape tomatoes |
| 2 | small zucchinis, sliced on a bias, 1/4-inch thick |
| 1 cup | green and black olives, pitted |
| 1/3 cup | lemon zest |
| 3 tbsp | capers, rinsed |
| 8-10 | fresh thyme sprigs |
| 1/4 cup | olive oil |
| 6 | boneless, skinless chicken breasts, tenders removed |
Instructions
- Preheat oven to 450 F. Toss all ingredients except chicken with oil, and place in a 9- x 13-inch baking dish. Place chicken on top, spooning some vegetables onto chicken. Season with salt and pepper.
- Bake 15–18 minutes, tossing mixture and turning chicken once, until chicken is cooked through.
Wednesday, October 29, 2008
Chicken Noodles Romanoff
Serves: 6
This rich and cheesy dish is fit for a Tsar - or Tsarina. Pairs excellently with a Caesar salad - a noble meal, indeed!
2 cups chopped cooked chicken
1 cup sour cream
1 cup 2% cottage cheese
1/2 cup grated sharp Cheddar cheese
1 tablespoon onion flakes
1/2 teaspoin Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
1/4 teaspoon garlic powder
1/2 cup grated sharp Cheddar cheese
Add next 9 ingredients. Stir. Transfer to greased 3 quart casserole.
Sprinkle with second amount of Cheddar cheese. Bake, uncovered, in 350°F oven for 30 to 40 minutes until heated through.
Ingredients:
5 cups medium egg noodles2 cups chopped cooked chicken
1 cup sour cream
1 cup 2% cottage cheese
1/2 cup grated sharp Cheddar cheese
1 tablespoon onion flakes
1/2 teaspoin Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
1/4 teaspoon garlic powder
1/2 cup grated sharp Cheddar cheese
Directions:
Cook noodles in boiling salted water in large uncovered saucepan or Dutch oven for 6 to 8 minutes, stirring occasionally, until tender but firm. Drain. Return to same saucepan.Add next 9 ingredients. Stir. Transfer to greased 3 quart casserole.
Sprinkle with second amount of Cheddar cheese. Bake, uncovered, in 350°F oven for 30 to 40 minutes until heated through.
Chicken Pot Pie
*From the Nest.com
This tasted absolutely incredible. Certainly not dietetic, but so good. I used 2 cups of whipping cream and 2 cups of 1% milk instead of 4 cups of heavy cream. I just wasn't sure what "heavy cream" was exactly. I think it might have been too rich with all heavy cream anyway. I also thickened the sauce a bit more with about a tbsp of cornstarch. I like my pie filling to be really thick. Not gelatinous, but thick. It's a fine line.
Ingredients:
2 tablespoons extra virgin olive oil
2 1⁄2 pounds boneless, skinless chicken breast halves
Salt and freshly ground black pepper
1⁄3 cup unsalted butter (2⁄3 stick)
1⁄2 small yellow onion, finely chopped (1⁄4 cup)
2 cloves garlic, minced
1⁄3 cup all-purpose flour
4 cups heavy cream
2 chicken bouillon cubes
2 cups frozen green peas
2 cups cooked diced carrots
Pinch ground nutmeg
1⁄4 cup chopped fresh parsley
All-purpose flour for dusting
1 sheet frozen puff pastry (from a 17.5-ounce package), thawed
1 large egg, lightly beaten
Directions:
1. Preheat oven to 350°F. In a large skillet, heat the oil over medium-high heat. Season the chicken with salt and pepper. Cook the chicken in the oil for 12 to 15 minutes or until cooked through, reducing the heat if necessary. Transfer the chicken to a paper towel-lined plate to drain. When it is cool enough to handle, chop it into bite-size pieces.
2. In the same skillet, melt the butter over medium heat. Add the onion; cook and stir for 3 minutes. Add the garlic; cook and stir for 30 seconds. Stir in the flour; cook and stir for 1 minute.
3. Slowly pour in the cream, then stir in the bouillon cubes. Stir in the chicken, peas, carrots, nutmeg, and salt and pepper to taste. Simmer for 1 to 2 minutes or until thickened. Stir in the parsley. Pour the mixture into a 9-inch round baking pan.
4. On a lightly floured surface, unfold the pastry and cut out a 10-inch circle. Using a sharp knife, lightly crosshatch the circle’s surface. Place the pastry circle over the vegetables, tucking the excess dough down into the edges of the pan. Brush the crust lightly with the beaten egg.
5. Bake about 35 minutes or until the crust is puffed and golden. Let stand for 5 minutes before serving.
Ingredients:
2 tablespoons extra virgin olive oil
2 1⁄2 pounds boneless, skinless chicken breast halves
Salt and freshly ground black pepper
1⁄3 cup unsalted butter (2⁄3 stick)
1⁄2 small yellow onion, finely chopped (1⁄4 cup)
2 cloves garlic, minced
1⁄3 cup all-purpose flour
4 cups heavy cream
2 chicken bouillon cubes
2 cups frozen green peas
2 cups cooked diced carrots
Pinch ground nutmeg
1⁄4 cup chopped fresh parsley
All-purpose flour for dusting
1 sheet frozen puff pastry (from a 17.5-ounce package), thawed
1 large egg, lightly beaten
Directions:
1. Preheat oven to 350°F. In a large skillet, heat the oil over medium-high heat. Season the chicken with salt and pepper. Cook the chicken in the oil for 12 to 15 minutes or until cooked through, reducing the heat if necessary. Transfer the chicken to a paper towel-lined plate to drain. When it is cool enough to handle, chop it into bite-size pieces.
2. In the same skillet, melt the butter over medium heat. Add the onion; cook and stir for 3 minutes. Add the garlic; cook and stir for 30 seconds. Stir in the flour; cook and stir for 1 minute.
3. Slowly pour in the cream, then stir in the bouillon cubes. Stir in the chicken, peas, carrots, nutmeg, and salt and pepper to taste. Simmer for 1 to 2 minutes or until thickened. Stir in the parsley. Pour the mixture into a 9-inch round baking pan.
4. On a lightly floured surface, unfold the pastry and cut out a 10-inch circle. Using a sharp knife, lightly crosshatch the circle’s surface. Place the pastry circle over the vegetables, tucking the excess dough down into the edges of the pan. Brush the crust lightly with the beaten egg.
5. Bake about 35 minutes or until the crust is puffed and golden. Let stand for 5 minutes before serving.
Thursday, September 4, 2008
Skillet Chicken
This recipe is courtesy of Jen over at Pass the Pepper.
Ingredients
2 chicken breasts - no bone or skin
2 tablespoons of vegetable oil
1 pouch of onion soup mix
1 can diced tomatoes
2 sliced mushrooms
1 minced glove of garlic
Salt
Pepper
Chicken or veggie stock
1. Add oil to skillet and heat over medium high heat
2. Add chicken to skillet and brown on both sides
3. Remove excess oil/fat is any once the chicken has browned
4. In a bowl mix together the soup mix, tomatoes, garlic, salt, pepper and mushrooms
5. Add mix to the skillet and bring to a boil
6. Reduce head and place lid on skillet. Allow to cook for 40 minutes.
7. Check on it a few times and if it seems like there is not alot of liquid add a bit of chicken or veggie stock (I ended up adding probably 1/2 cup).
8. Serve over rice or egg noodles.
Ingredients
2 chicken breasts - no bone or skin
2 tablespoons of vegetable oil
1 pouch of onion soup mix
1 can diced tomatoes
2 sliced mushrooms
1 minced glove of garlic
Salt
Pepper
Chicken or veggie stock
1. Add oil to skillet and heat over medium high heat
2. Add chicken to skillet and brown on both sides
3. Remove excess oil/fat is any once the chicken has browned
4. In a bowl mix together the soup mix, tomatoes, garlic, salt, pepper and mushrooms
5. Add mix to the skillet and bring to a boil
6. Reduce head and place lid on skillet. Allow to cook for 40 minutes.
7. Check on it a few times and if it seems like there is not alot of liquid add a bit of chicken or veggie stock (I ended up adding probably 1/2 cup).
8. Serve over rice or egg noodles.
Friday, August 15, 2008
ajk's Mediterranean Chicken
1 lb chicken breast cut into cubes
2 small cans chicken broth
1/4 cup wine
juice of one lemon
1 can of artichoke hearts
1 pkg mushrooms
1/2 cup grape tomatoes cut in half
1/2 cup of olives, cut in half
optional = 1 clove garlic, TBS capers
Preheat oven to 350.
Use a pan that can be transferred to oven.
Saute chicken in butter and olive oil on medium heat till light brown.(enough to coat bottom of pan) If using garlic add garlic and mushrooms to pan for approx 3 min. Add arti hearts, wine, chicken broth and lemon juice. Let it cook about 5 minutes, then add the tomatoes and olive and if using, capers. Put in oven for approx 20 min (til it bubbles) I then thicken the sauce w/ a little cornstarch mixed w/ water.
2 small cans chicken broth
1/4 cup wine
juice of one lemon
1 can of artichoke hearts
1 pkg mushrooms
1/2 cup grape tomatoes cut in half
1/2 cup of olives, cut in half
optional = 1 clove garlic, TBS capers
Preheat oven to 350.
Use a pan that can be transferred to oven.
Saute chicken in butter and olive oil on medium heat till light brown.(enough to coat bottom of pan) If using garlic add garlic and mushrooms to pan for approx 3 min. Add arti hearts, wine, chicken broth and lemon juice. Let it cook about 5 minutes, then add the tomatoes and olive and if using, capers. Put in oven for approx 20 min (til it bubbles) I then thicken the sauce w/ a little cornstarch mixed w/ water.
Friday, July 4, 2008
Buffalo Chicken Cheese Dip
Thanks in advance to a blogger who I will not offer any identifying details about. Just in case... Not sure if she minds, but rather to err on the side of caution.
I am making this dip for my next get-together. Its going to KILL.
2 cans of favorite chicken breast (drained and shredded)
1 bottle of Franks Red Hot Buffalo Sauce (12 ounces)
2 cream cheese bars (softened)
12 ounces sour cream
1 ranch flavored packet mix
1 cup shredded cheddar cheese
Preheat oven to 350 degrees. In medium bowl, combine ranch packet mix with sour cream. Add cream cheese. Stir until creamy. Spread evenly into bottom of 9x9 square or 13x9 rectangle baking dish. Mix drained and shredded chicken with buffalo sauce until well blended. Spread on top of cream cheese and sour cream. Using spatula, lightly press sauced chicken evenly into cream mix. Spread cheese on top of chicken. Bake uncovered for 25-30 minutes or until cheese is bubbly. Serve with a strong tortilla chip (I use Tostitos Bite Size Gold)
I am making this dip for my next get-together. Its going to KILL.
2 cans of favorite chicken breast (drained and shredded)
1 bottle of Franks Red Hot Buffalo Sauce (12 ounces)
2 cream cheese bars (softened)
12 ounces sour cream
1 ranch flavored packet mix
1 cup shredded cheddar cheese
Preheat oven to 350 degrees. In medium bowl, combine ranch packet mix with sour cream. Add cream cheese. Stir until creamy. Spread evenly into bottom of 9x9 square or 13x9 rectangle baking dish. Mix drained and shredded chicken with buffalo sauce until well blended. Spread on top of cream cheese and sour cream. Using spatula, lightly press sauced chicken evenly into cream mix. Spread cheese on top of chicken. Bake uncovered for 25-30 minutes or until cheese is bubbly. Serve with a strong tortilla chip (I use Tostitos Bite Size Gold)
Saturday, June 21, 2008
Moroccan Chicken
Chicken in a tomato based sauce with garbanzo beans, zucchini and some other stuff. I have to chase down this recipe. It was de-lish. Again, not really bad for you, its made with lean chicken breasts, tomato sauce, veggies. Practically guilt-free.
Baked Chicken w/Peaches
4 skinless, boneless chicken breast halves
1/2 cup brown sugar
1 fresh peaches - peeled, pitted and sliced
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 teaspoons fresh lemon juice
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 2. Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.3. Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.
I enjoyed this, although, Richie did not. He liked the chicken OK, but not so much the peaches. I got a piece with a bit too much clove on it, and it sorta made my tastebuds angry, but it was good.
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