Category Archives: chicken

Easy Chicken Soup with Orzo and Lemon

Posted on December 4, 2015 | 2 comments

photo 4 (24) photo 5 (27)photo 2 (33)I literally started this soup at 5 p.m. and app. one hour later I was eating it.  Now that’s always a good thing in my book. Usually I slow cook my broth etc. and it takes hours ( Homemade Chicken Soup ) but this time there was no time, I wasn’t feeling like cooking my soup for hours and wanted that homemade flavor without all the work . You can certainly cook your own chicken if it works out for you time wise. This would also be perfect with leftover chicken. I bought a rotisserie chicken and this is what I did. For those of you who saw it on Instagram and Facebook–this one’s for you. One more little thing, the fresh dill is the secret ingredient and gives it that wonderful layer of flavor, don’t skip it. I also squeezed fresh lemon into each bowl of soup , this added yet another wonderful layer of flavor to this soup. This is also a fairly low-calorie soup because the whole soup is made with only 1/2 cup of orzo and it was plenty. I used these vegetables this time but feel free to add parsnips, mushrooms, kale or any other veggies you like.

Ingredients:

1 Rotisserie Chicken, skin removed and shredded .

1 tablespoon olive oil

1 leek, white and pale green parts only, halved lengthwise, then sliced crosswise about 1/2″ thick — if you don’t have a leek use 1 chopped yellow onion

2 stalks celery, sliced into 1/2″ thick slices (app.)

2 large carrots cut into 1/2″ rounds. I found beautiful organic baby carrots and used them, it’s about 2 large carrots but feel free to use a little more or less.

1/2 cup of orzo

6 – 8 cups chicken broth, if you have homemade broth/stock good for you and use it. If not the box ones are awesome. Low-Sodium is good here if you’re concerned about the salt.

Kosher Salt and Freshly Ground Black Pepper

app. 1/4 cup of chopped fresh dill

*Lemon halves for serving

Directions:

Heat olive oil in a large heavy pot over medium heat. Add the leek, celery and carrots. Cook veggies, stirring often, until vegetables are soft, 10-15 minutes. I threw a little salt and pepper in to vegetables during this period, you can taste for salt and pepper again.

Add 6 cups of chicken broth and bring to a boil. Then lower to a simmer for about 20 minutes, just till carrots are soft.

After about 20 minutes, I added 1/2 cup of orzo and cooked for 8- 10 minutes. Taste for Salt and Pepper.

I then added the shredded chicken and dill and I also added a bit more of the chicken stock at this point since broth cooked down a bit.  I heated soup a bit more and served with lemon halves, squeezing a bit of lemon into each bowl of chicken soup before serving.

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Italian Wedding Soup with Chicken Balls

Posted on October 18, 2015 | Leave a comment

Italian Wedding Soup with Chicken Balls

this is one of my absolute favorite recipes. It is a soup , which is also a full meal. It is hearty and pretty healthy.  It is one of my staples from September through April. It freezes well and you can just take it out of the freezer the night before, and you’ll have a wonderful meal the next evening. When you defrost it you will probably want to add broth/water to it. add a little at a time till you get the consisitency you like. Enjoy:)

Ingredients: chicken balls

1 lb. ground chicken

1/2 lb chicken sausage, casings removed

3 slices whole wheat bread for bread crumbs ( I put into food proccesor with steel blade for crumbs) i remove crusts . should be app. 1 cup of bread crumbs *see note below on fresh bread crumbs

2 teaspoons minced garlic ( 2 – 3 cloves)

1/4 cup grated Pecorino Romano ( fresh is best) but whatever you have will do

1/4 cup grated Parmesan ( again nothing beats fresh) but whatever you have will do here as well

3 tablespoons milk

1 extra large egg, lightly beaten

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Soup Ingredients:

2 tablespoons olive oil

1 small -medium yellow onion minced

1 cup diced carrots ( 3 )

1 cup diced celery (2 stalks)

10 cups chicken stock

1/2 cup dry white wine( use whatever you have open)

1 cup small pasta tubetini, ditalini, stars, etc.

5 ounces fresh spinach, washed and trimmed. you can also use chopped kale.

*fresh dill ( I love the flavor) add at your own discretion about 1/4 cup minced fresh dill.

Directions:

preheat the oven to 350 degrees  put parchment paper on a cookie sheet.

for the meatballs, place the ground chicken, sausage,bread crumbs, garlic, Pecorino, Parmesan, milk, egg, salt and pepper  all in a bowl and mix well with a fork.  I use a teaspoon, and make 1 to 1 1/2 inch balls and drop onto parchment paper lined cookie sheet. you should have about 30 to 40 small balls. bake for 25 – 30 minutes, until cooked through and lightly browned. set them aside. (I made about 30 balls, they were a little larger this time out)

For the Soup:

 heat the olive oil over medium – low heat in a large heavy bottomed soup pot ( Le Creuset type pot) Add the onion, carrots, and celery and saute until softened, about 10 minutes, don’t brown. Add the chicken stock and wine and bring to a boil, at this point I let soup cook a while to soften the vegetables, app. 1 hour. ( a low simmer) if you’re in a hurry you can probably do the whole soup in 1/2 hour , veggies will be soft enough to eat. if some of the liquid evaporates you can always add a little more broth.

chicken balls out of the ovenItalian Wedding Soup cooking

 Add the pasta to the simmering broth and cook another 6 – 8 minutes, until the pasta is tender. Add the meatballs and simmer for another minute or so. taste for salt and pepper. Stir in the fresh spinach and cook for another minute or so, the spinach will just wilt. Ladle into soup bowls and serve with freshly grated Parmesan cheese.

*a little note on fresh bread crumbs. Stale bread works well and I always have some bread in the freezer so I usually use that. You can also use a blender if you don’t want to use a food processor. The crumbs will keep in the freezer almost indefinitely. Just stick the crumbs in the microwave for a few seconds to take the chill out of them before using. I try to always make extra breadcrumbs and then I always have enough for the next time I make meatballs!

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Easy Chicken Soup with Orzo and Lemon

Posted on October 15, 2015 | 1 comment

photo 4 (24) photo 5 (27)photo 2 (33)I literally started this soup at 5 p.m. and app. one hour later I was eating it.  Now that’s always a good thing in my book. Usually I slow cook my broth etc. and it takes hours ( Homemade Chicken Soup ) but this time there was no time, I wasn’t feeling great and wanted that homemade flavor without all the work . You can certainly cook your own chicken if it works out for you time wise. This would also be perfect with leftover chicken. I bought a rotisserie chicken and this is what I did. For those of you who saw it on Instagram and Facebook–this one’s for you. One more little thing, the fresh dill is the secret ingredient and gives it that wonderful layer of flavor, don’t skip it. I also squeezed fresh lemon into each bowl of soup , this added yet another wonderful layer of flavor to this soup. This is also a fairly low-calorie soup because whole soup is made with only 1/2 cup of orzo and it was plenty. I used these vegetables this time but feel free to add parsnips, mushrooms, kale or any other veggies you like.

Ingredients:

1 Rotisserie Chicken, skin removed and shredded .

1 tablespoon olive oil

1 leek, white and pale green parts only, halved lengthwise, then sliced crosswise about 1/2″ thick

2 stalks celery, sliced into 1/2″ thick slices (app.)

2 large carrots cut into 1/2″ rounds. I found beautiful organic baby carrots and used them, it’s about 2 large carrots but feel free to use a little more or less.

1/2 cup of orzo

6 – 8 cups chicken broth, if you have homemade broth/stock good for you and use it. If not the box ones are awesome. Low-Sodium is good here if you’re concerned about the salt.

Kosher Salt and Freshly Ground Black Pepper

app. 1/4 cup of chopped fresh dill

*Lemon halves for serving

Directions:

Heat olive oil in a large heavy pot over medium heat. Add the leek, celery and carrots. Cook veggies, stirring often, until vegetables are soft, 10-15 minutes. I threw a little salt and pepper in to vegetables during this period, you can taste for salt and pepper again.

Add 6 cups of chicken broth and bring to a boil. Then lower to a simmer for about 20 minutes, just till carrots are soft.

After about 20 minutes, I added 1/2 cup of orzo and cooked for 8- 10 minutes. Taste for Salt and Pepper.

I then added the shredded chicken and dill and I also added a bit more of the chicken stock at this point since broth cooked down a bit.  I heated soup a bit more and served with lemon halves, squeezing a bit of lemon into each bowl of chicken soup before serving.

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Apricot Honey-Mustard Chicken

Posted on September 25, 2015 | 4 comments
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Apricot Preserves (13 ounce size jar) is fine or 12 oz. Honey and delicious Dijon Mustard from Maille

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straight out of the oven–why you will want to have sprayed baking dish with cooking spray

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Delicious Apricot Honey Mustard Chicken

This is a simple, quick to assemble and delicious chicken recipe.  We prefer chicken thighs because we think they are tastier. I am sure this would be delicious over chicken breasts as well. If making chicken breasts the cooking times could vary. This whole dish from start to finish was just under an hour!!!! Now that’s a recipe I can get behind. Hope you enjoy it as much as we did. This could also be a delicious addition to any Holiday Table.

The basting is important. So set your clock to go off every 10 minutes . Whole chicken dish should cook  in 1/2 hour to 40 minutes so that’s 3- 4 basting times. I cooked for about 38 minutes. Use a spoon to baste.

8 chicken thighs will serve 4 people–I made 5 but wanted to check amounts of ingredients so I used full on amounts of sauce which worked out fine and made for easier basting and enough sauce for serving. This recipe will be perfect with 8 average size thighs.

Enjoy!

Ingredients:

6-8 chicken thighs (check that they aren’t very small) average to large size thighs

Kosher Salt and Freshly Ground Black Pepper  -*see variation on spices below

1 12oz. jar of Apricot Preserves or Jam ( 13 oz. is OK) some jars are 12 oz. and that’s fine as well

2 Tablespoons Honey

2 Tablespoons Dijon Mustard ( heaping)

*for a variation on this recipe sprinkle paprika, salt, pepper, and curry powder first and then add other ingredients

Directions:

Preheat oven to 425 degrees.

Rinse chicken thighs and pat dry. Transfer to a sprayed baking dish ( cooking spray) Season chicken generously with kosher salt and freshly ground black pepper on both sides. Set aside.

Bring jam, honey, and mustard mixture to a low boil in a small saucepan over medium heat. Once it starts to boil reduce heat to medium-low or just low. Simmer until sauce thickens and gets reduced by about half, app. 15 minutes. Spoon apricot mixture over chicken thighs in baking dish, spread with spoon to coat evenly.

Bake chicken , basting with sauce from bottom of dish every 10 minutes. Cook until juices run clear when chicken is pricked with a fork. Anywhere from 30 – 40 minutes depending on the size of your chicken thighs. If your chicken doesn’t get that browned up you can always put it under the broiler to crisp up for a few minutes. Just keep an eye on it if you do this.

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Rosemary Grilled Chicken

Posted on September 4, 2015 | 2 comments

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photo 2 (2)Sometimes you just want a “no recipe” recipe. This is more of a throw it together when you don’t know what to cook kind of thing. I was in Whole Foods and was looking for inspiration saw some Rosemary in the Herbs section and headed over to the butcher. I asked the butcher ( and this is important here) to remove back bone and cut whole chicken in 1/2. You can butterfly but I find that chickens cut in half are easier to manage. All you need is olive oil, kosher (coarse salt) and freshly ground black pepper and there you have it. I grilled mine outdoors but you could even do it in the oven if you had to. It cooks in about 20 – 25 minutes and it is delicious. I marinate it for about an hour before I cook it. I served it with fresh heirloom tomatoes and fresh mozzarella, just a perfect summer meal.

Ingredients:

1 whole chicken–back bone removed and split in half

Kosher Salt –sea salt any coarse salt–be generous because chicken needs it

Freshly Ground Black Pepper just because it’s s much better tasting

Fresh Rosemary–about a tablespoon chopped–or a little more , it really needs the flavoring so be generous with the seasonings

Directions:

About an hour before I am going to cook it, I take chicken out of fridge. I pat it dry with some paper towels. Then I take a little olive oil at a time and brush all over the outside of each 1/2 of chicken. I  generously sprinkle kosher salt, pepper and chopped rosemary. Using my clean hands I rub the chicken all over. Let it sit for about an hour at room temperature before cooking.

I heat up grill on high. Place chicken on grill skin side down and lower grill temperature a little bit. I set the timer for five minutes and then flip them over. Cook on the other side for about 10 minutes and then cook for about 5 minutes on the skin side,  20 minutes is usually good , cut into thigh for clear juice to run. If you need a bit more time put back on but watch it. Dry over done chicken is not OK.

Perfect Dinner served with grilled local corn, mozzarella and tomatoes and some roasted sweet potatoes.

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Devil’s Chicken on the Grill

Posted on July 31, 2015 | Leave a comment
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chicken flattened out right before cooking

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look at the color of the skin on this chicken, no black!!! just golden and brown

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marinade for chicken

IMG_7440 IMG_0574We absolutely love spatchcocked chicken. Simply delicious made in the oven and on stove top (see recipe for Spatchcocking the Chicken) . In any event I hadn’t ever made it on the grill and I wanted to . It came out just perfect, just wish I had better photos. We started eating it before I could photograph so I kind of assembled it and snapped. Next time I will take better photos and add them because this will be a staple in our house.

As you know we love spicy food but you don’t need to use crushed red pepper you can just season with salt , pepper and paprika, garlic powder whatever you’d like . This is how I did it and for those of you who do like it a little spicy this was perfect. It wasn’t really all that spicy at all just a hint of kick.

You will ask your neighborhood butcher to please remove the backbone of your chicken unless you’re good with the kitchen shears and can take it out by yourself. I prefer having butcher do it . (see photo) Chicken will still be in one piece or you can have them cut it into two pieces, it doesn’t really matter which way. I kept it as one whole chicken.

Ingredients couldn’t be simpler, I’m sure you have all ingredients but the chicken.

Ingredients:

2 cloves garlic–chopped

1 Tablespoon fresh thyme leaves ( app. 10 sprigs) removed from sprigs and chopped

3 Tablespoons fresh lemon juice ( 1 nice size lemon)

2 Tablespoons Extra-Virgin Olive Oil

1 1/2 teaspoons kosher salt

3/4 – 1 teaspoon crushed red pepper ( use as little or as much as you’d like I used 1 teaspoon)

1/2 teaspoon freshly ground black pepper

1 whole chicken with back-bone removed and flattened as much as possible, if you’d like you can have chicken cut into 2 halves.

Directions:

In a small bowl , add chopped garlic, chopped thyme along with lemon juice, oil, salt, red and black pepper. Whisk all ingredients together. Rinse the chicken and pat dry with paper towels.

Put chicken on a baking tray and cover with marinade , I used a pastry brush to get marinade all over the chicken. Let chicken sit in marinade at least an hour and up to 24 hours.

Heat the grill ( spray grill first with cooking spray or oil the grates).

I turned heat on grill up all the way , once grill got very hot I turned it down to medium-low and placed the chicken on grill skin-side down, closed the cover and cooked it low and slow for about 22 minutes. You can check on chicken by lifting up with tongs , be sure to check up on it often to make sure you have no flare-ups with your grill. Flip chicken over and cook for another 20-25 minutes. You can cut into chicken to make sure it’s done. This method worked perfectly for me , as all grills are different you will have to see how long it will cook on yours. I did it 22 minutes per side and it seemed to work out perfectly.

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Chicken and Potatoes in one Pan

Posted on June 29, 2015 | 2 comments

photo 1 (2) photo 1 (3) photo 3 (2) photo 3 photo 4 (2) photo 4This is one of those awesome one pan meals which I absolutely love to make and couldn’t be more perfect for the cold winter nights ahead. Not to mention a snow storm about to hit NY where we are now.  I am still cooking my way through Jessica Seinfeld’s ” Can’t Cookbook” even though I can cook. I happen to be a huge fan of one pot meals and I love how easy it is to clean up afterwards.  The chicken crisped up beautifully and the potatoes were out of this world.  The coriander flavor is very strong and is very distinct. If you know ahead of time that you’re not a fan I guess this one isn’t for you although I would maybe try it with a rub of spices like paprika, garlic powder and salt and pepper.  The cooking method is important here, you’ll need a large oven-proof skillet. Give this one a try you won’t be sorry. It tasted as good as it looks. Enjoy and thanks to Jessica Seinfeld for another great recipe.

www.doitdelicious.com

The Can’t Cook Book by Jessica Seinfeld

Ingredients:

1 yellow onion sliced into thin slices

1/2 cup water

app. 5 medium-sized Yukon Gold or Russet Potatoes ( 1 1/4 lbs. app. )

1 Tablespoon olive oil

2 Tablespoons fresh Rosemary Leaves ( I used about 3 sprigs)

1 1/2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

4 bone-in , skin-on chicken thighs (small ones) app. 1 1/4- 1 1/2 lbs.

4 chicken drumsticks (app. 1 lb.)

1 Tablespoon ground coriander

Directions:

Heat the oven to 425 degrees. Get out a large oven-proof skillet.

Thinly slice the onion and scatter over the bottom of skillet. I sprayed with cooking spray first as I always do. Add the water over the onions. Wash but don’t peel potatoes and slice them into 1/4″ rounds. Lay the potato slices right over the onions, over-lapping as necessary. Drizzle with the olive oil. Wash and dry the rosemary sprigs and sprinkle over the potatoes , just the leaves which you’ll pull from the rosemary sprigs. Sprinkle 1 tsp. salt and  1/4 tsp. of pepper as well.

I wash the chicken and pat it dry with paper towels. In a small bowl you will combine the coriander and the remaining 1/2 tsp. of Salt and 1/2 tsp. pepper. Using your hands rub the spices all over the chicken on both sides. Lay the chicken , skin side up, over the potatoes. Remember to always wash your hands after handling raw chicken and before touching any other foods you may come in contact with.

Roast until the chicken is cooked through, you can always cut into a piece to make sure it’s no longer pink. The potatoes should be tender after about an hour. These were some delicious potatoes! Perfection on a plate.

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Chicken and Peppers

Posted on June 16, 2015 | 1 comment

IMG_7686IMG_7680IMG_7683IMG_7676IMG_7672I love cooked peppers, probably more than raw peppers. This recipe cooks down the peppers till they are delectably soft and they throw off all their delicious flavors into the chicken that’s cooking along with it. I was not prepared for how really tasty this was going to be. Just another chicken dish –it wasn’t. I don’t like raw green pepper but I love cooked green peppers. I used orange, red, green and yellow because I love the way it looked with all the colors. I suppose a little sliced onion would be great in there too because nothing I love better than peppers and onions but this time out I did it with just peppers. Another winning recipe fromDo it Delicious with Jessica Seinfeld. Give this one a try unless you really really don’t like peppers. Enjoy!

Ingredients:

8 bone-in skin-on chicken thighs ( you can easily modify amount of chicken) for some reason my chicken thighs from the butcher were enormous so I used less. For 4 people you’ll want at least 8 thighs.

1 1/4 teaspoon kosher salt, divided 3/4 tsp. + 1/2 tsp.

1/2 teaspoon freshly ground black pepper ( divided 1/4 tsp. + 1/4 tsp. )

1 Tablespoon Extra-Virgin Olive Oil

4-5 mixed bell pepper (app. 2 lbs) they cook down a lot

3 cloves garlic minced

1/4 cup white wine vinegar

1/2 teaspoon crushed red pepper

1/2 cup water

Directions:

Rinse and pat dry the chicken thighs using paper towels. Measure the 3/4 teaspoon salt and 1/4 teaspoon pepper and season chicken with it on both sides.

Place a large skillet on the stove and turn the heat on to medium-high. Add the oil and after about a minute when it starts to shimmer, place the chicken skin-side down in the hot oil. Cook until the skin is golden brown in color and crisp, this can take about 10-12 minutes. Flip using tongs so as not to pierce the skin.

While the chicken is cooking, chop the garlic.

Slice the peppers in half and remove the stem, seeds, and white membranes. Slice into 1/2 inch thick strips. Make sure you wash your peppers and dry them before cutting.

When the chicken has finished cooking, use tongs to transfer to a clean plate. I had enough oil to continue cooking if not you can add a little now, I didn’t have to add any more oil. Add the pepper and cook, stirring and scraping up the brown bits from the bottom of the skillet. Peppers should take about 5 minutes to soften. Stir in the garlic and cook a little longer ( 2 minutes or more) You will be cooking over a medium-low heat.

Add the vinegar, then add the oregano, crushed red pepper and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the water and bring to a boil. Place the chicken back into skillet nestling it into the peppers. Let everything just simmer together until the chicken is fully cooked all of the way through. I cooked it on a low simmer for about 20 minutes. If your pan gets dry you can add a little more water (maybe 1/4 cup) You can cut into a piece of chicken to check for doneness –no body likes a rubber piece of chicken.

Perfection on a plate, chicken and peppers .  Would be delicious with rice or potatoes.

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Herb Grilled Chicken–Simple and Speedy

Posted on June 11, 2015 | Leave a comment

IMG_6847 IMG_6841 IMG_6835 IMG_6834 IMG_6829Nothing fancy going on here , just really delicious tasty chicken on the grill in the house or outside. If doing outside just watch closely because nobody likes burnt up chicken. I did it on the grill pan this time and it was just perfect, light and tasty. Just what you might be looking for when you have run out of ideas for dinner. Serve with a salad for a perfect weeknight meal. Simple and Speedy!!!! my kind of meal.

*can easily be doubled up

Ingredients:

4 chicken cutlets app. 1 1/2 lbs. of thin cutlets ( I prefer them a little thinner)

1 teaspoon chopped fresh flat-leaf Italian parsley

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 teaspoon olive oil

1 1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 lemon quartered

Directions:

Wash and pat dry the chicken cutlets. Mix together all the dry ingredients and  the olive oil, then coat chicken on both sides with mixture. Heat up the grill pan over medium-high heat ( I brushed a drop of olive oil to grill pan) My chicken breasts cooked up pretty quickly ( about 5 minutes each side) you want to get them browned with grill marks but not dried out. You can always check by cutting into chicken after 5 minutes, just keep an eye on them. Cooking time really depends on your pan and the size of your chicken breasts. Use tongs to flip over chicken.

Serve on plate with lemon .  I like a little squeeze of lemon over my chicken.

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Winner Winner Chicken Dinner-Mustard and Balsamic

Posted on May 27, 2015 | 2 comments

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Chicken in Marinade for 1/2 hour


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Chicken finished cooking


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plated chicken


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Lemon and chopped Rosemary

IMG_7545 I made this for dinner the other night and I have to say it was very delicious. I used boneless skinless chicken thighs, of course you can use any cut of chicken you’d like.  All I needed was the chicken and the fresh rosemary.  I had all the other ingredients on hand. You will need to marinate for about 1/2 hour and cooking time is about an hour, no need to marinate over night which is part of what I loved about this recipe.  Balsamic Vinegar and Dijon Mustard and a few other easily obtainable ingredients make this a no fuss recipe.  This recipe is for 8 boneless skinless thighs but feel free to double it up, I used about 10 thighs . It would be perfect on the grill as well. I used my oven and I have to say we both loved this recipe.

The chicken would also be wonderful on day 2 as a leftover in a salad!

Enjoy!

Ingredients:

8 boneless chicken thighs

1 Tbsp. Dijon Mustard ( make it heaping)

1/4 cup of Balsamic Vinegar

1/2 cup of Olive Oil

2 tbsp. fresh lemon juice ( I average lemon)

2 Tbsp. Fresh Rosemary chopped

1 garlic clove, minced

app.  1/4 tsp. of kosher salt, I just sprinkled lightly over the chicken and about 6 grinds on the pepper mill. If you’re doubling recipe you will obviously need more salt and pepper

Directions:

In a bowl, combine the mustard, vinegar, garlic, rosemary and lemon juice. Slowly add in the olive oil with the mixture while you whisk–to emulsify.

Place the chicken in a container or Pyrex  (don’t use metal). I sprinkled about 1/4 teaspoon of kosher salt over the chicken tops.  Pour the marinade over the chicken. I left it out for 1/2 hour and let it marinate, you can refrigerate it.

Preheat oven to 375 degrees

Transfer the chicken to a sprayed ( cooking spray ) baking dish and empty any remaining sauce on top of it.

Place in the oven and bake for 1 hour , or until the chicken is cooked through. It got a nice crust without drying out the chicken after one hour. Depending on your oven and the size of your chicken 1 hour should do it. If you’re working with breasts you’ll have to cut into chicken after 50 minutes to check for doneness depending on the size of your breasts. Haven’t tried it on the grill yet but I can’t imagine this would be anything but delicious, just don’t burn it up!!!!!!

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