The Fork Ran Away with the Spoon is now on Yummly

Hi Folks!

I wanted to let you know that The Fork Ran Away with the Spoon is now on Yummly. You can use the YUM button to save your recipes to your personal recipe box. You can go to The Fork Ran Away with the Spoon's Yummly page to easily find and YUM our recipes.

As always, thanks for stopping by!

Wednesdays with Eryka

One of My Favorite Then and Now Pictures with Eryka

Some of you great folks out there have written asking where is Wednesdays with Eryka. First thank you for letting us know how much you miss her Wednesday posts. We are genuinely touched!

Eryka is going back to school for her RN degree and that is going to require a lot of her time. With a full time job as an LPN and clinical work,(for her RN) twice a week till late at night, it's going to be rough.  And school is always a priority.

We hope you understand and who knows maybe she'll stop by and surprise us with one of her quick and easy recipes. Thank you Eryka (my sugarplum) for encouraging and supporting me and the blog. Wishing my daughter the best of everything as she embarks on a new path to further her career.  Dad and I are so very proud of you.

What's Your Slow Cooker Doing Besides Cooking Slowly?

Cuisinart 3-in-1 Cook Central

Last year was a record year in slow cooker usage in my household.  It was also the year I went through two slow cookers.

The first slow cooker I'd had about a year and a half and midway through last year it died. There is nothing worse than coming home to a cold slow cooker and having to throw out the entire batch of food ... especially when it's lamb.

The second one lasted all of six months max.  Both were from the Crock Pot brand which I've never had problems with at all in the past. In fact, the one prior to the last two, I'd had for over 10 years.

But I have to confess ... secretly I was a little happy the slow cooker broke.  Why? I'd had my eye on two slow cookers in particular.

The All-Clad Deluxe Slow Cooker with non-stick cast-aluminum insert you could use on the stove top to brown foods before slow cooking. The fact that I had to move the insert to the stove top to brown was a turn-off for me. But the All-Clad brand made it a contender.

Or the Cuisinart 3-in-1 Cook Central, a combination cooking unit, which works as a slow cooker, a somewhat very deep electric "skillet" and a steamer. In the slow cooker function you can program it to cook at high, low, simmer or warm AND my favorite feature you can brown/sauté your food before slow cooking right in the slow cooker. Temperature can be set from 175 to 400 degrees.  The insert is non-stick, it's not as heavy as the conventional ceramic inserts, and best of all it's easy to clean.

After reading reviews, about the feature and the practicality of each appliance I decided on the Cuisinart. I put it on my Amazon wish list, crossing my fingers that someone might get it for me. And, of course, that someone turned out to be The Hub. It was one of my Christmas presents and boy did I do the happy dance when I saw it!

It is now over a month old and I've been using it 3 - 4 times a week. I can say that I made the right choice for me.

So far ...

• I've used it as a slow cooker
• I've used it to brown food before turning on the slow cooker function and it really browns nicely
• I've used it to brown/sauté and simmer food that was ready in 30 minutes or less - told you it's like an old-school electric skillet  ... only better
• I've steamed vegetables, fish and mussels
• I've used it to heat up these two soups from a frozen state and it was faster than in the microwave, plus you can switch it to warm to keep your food warm till you are ready to eat
• Mostly kept it out on the counter because I find I am using it as more than just a slow cooker

If you are in the market for a new slow cooker, you might want to consider the
Cuisinart 3-in-1 Cook Central. For about $150 you get an appliance that has more than one use/function. That's a big plus in my book!

I want to make it clear, that I am not being paid or compensated in any way to write this post.  I just wanted to share my personal opinion and experience with this particular unit. I use both brands, Cuisinart and All-Clad, at home, no preference for either brand skewed my opinion.

NOTES: I was not able to link the All-Clad unit directly to All-Clad because they do not carry it nor show it on their site.

2014 Top Ten Recipes at The Fork Ran Away with the Spoon

In just a few short days, on January 5th 2015, The Fork Ran Away with the Spoon will be back up and running.  It's been a long 4 months without a computer.  Frankly, tablets and mobile phone just don't cut it for me when it comes to writing a post.  I find myself taking short cuts and hurrying up a post.  In the end that affects everyone especially my awesome followers, supporters and fellow bloggers. Since we are closing out the year I wanted to share the top ten recipes at The Fork Ran Away with the Spoon, so with further ado ...

#10
Simple Creamy Leek Soup
http://goo.gl/eWQG0Y

#9
Mini Sweet Peppers Stuffed with Chicken, Goat Cheese and Sun-dried Tomatoes
http://goo.gl/9EWpqM

#8
Drunken Tres Leche Cupcakes
http://goo.gl/lNOevA

#7
Potaje de Garbanzo / Cuban Chickpea and Chorizo Stew
http://goo.gl/n6jzA7

#6
Nicaraguan Cabbage Slaw or Ensalada de Repollo Nica
http://goo.gl/lVtSCg

#5
Garlicky Tequila-Lime Grilled Shrimp-Kebabs with Cilantro-Garlic Aioli Sauce
http://goo.gl/9DyvJO

#4
Cuban Meat & Potato Stew - Carne con Papa
http://goo.gl/O3JL2U


#3
Make Your Own Cuban Sazon Completa / Adobo Seasoning
http://goo.gl/3hp39a

#2 
Stuffed French Bread with Chicken, Bacon, Cheddar and Caramelized Onions
http://goo.gl/89sHQf

and the Top #1 Recipe  ...
          Baking Soda as a Tenderizer
               http://goo.gl/JS6yVW

January 5th, 2015 - The Fork Ran Away with the Spoon finally RETURNS!

As some of you may have read in the few posts we've made, we at The Fork Ran Away with the Spoon have been dealing with not having a computer since September! The laptop failed and from that moment on we were in an ongoing back and forth shipping of said laptop with the company through whom we had our extended warranty. Mind you this laptop was a month away from being all of  two years old. After the sixth time (no it wasn't the charm) I finally lost my extended patience and spoke "very firmly" to a "head honcho". The results of which are a full refund of the original purchase price and we have now purchased a new and better laptop. It should be arriving sometime next week and we will be "re-debuting" on January 5th, 2015!

We can't wait to start sharing new recipes with you.  We miss posting and most of all we miss interacting with our great supporters, followers and fellow bloggers.  I don't think we could of gotten a better Christmas present.  Look forward to reconnecting with everyone! Cheers!

It's Our One Year Anniversary at The Fork Ran Away with the Spoon

It's hard to believe that it has already been a year since I wrote and published my very first post at The Fork Ran Away with the Spoon. I started it as a way to keep track of my recipes. and because like millions of Americans, I had recently lost my job in Marketing and needed something to keep me busy. I also needed to hone my skills in social media for the work force and I figured what better way than to be engrossed it in. And surprisingly those 10 months of joblessness in many ways turned out to be a blessing. It certainly made the Hub and I realize how much we spent on frivolous things, dinning out, and accumulating stuff. It was a very good lesson and one we took to heart, now that I am back at work, we save a lot more than we use to and we still enjoy our life but now it is via experiences, instead of unnecessary "stuff".
My journey  in running a food blog has been an interesting, entertaining, maddening, educational, joyful, frustrating and yes, even thought provoking. I remember milestones like my very first "like", my very first comment and the very first share. Those were epic moments and I was elated! I did many a happy dance in my family room.
Those first 3 months had me wondering if it was worth my time and effort, when at the end of the day I would see a grand total of  5 visits and maybe 10 pageviews, if that. Then, somewhere around June-July it all started to click and I was socializing more on Google+ and "somewhat" getting the hang of it. I started reading, researching and learning more about blogging, following and meeting new bloggers and building great relationships with so many wonderful folks. While photography was always a hobby, food photography always seemed to elude me but I slowly improved my food photography skills by using natural lighting, learning new tricks on food styling and getting a lot of pretty plates, bowls and props most of the time at dollar stores, goodwill and in the clearance aisle of stores like Marshalls or Ross.
I have learned that just when you think you can't get any better or learn anything new, you do improve and you do learn more.
Often times I was shocked at what recipe(s) seemed to take a shine with people and disappointed when the recipe(s) I thought would get the most notice didn't. This never fails to amaze me, astound me even.
I had and still have the wonderful opportunity to have my daughter as a contributor and she is featured every Wednesday, on Wednesdays with Eryka. Here recipes are simple, quick and easy to make. They are all about comfort food without a lot of extra work and the results are nothing short of delicious.
I thank all you wonderful followers, visitors, fellow bloggers, my Google+ communities, friends and family for all your support, all the likes, shares and comments.  Each of those moments of support has meant the world to me.
I can only continue to grow and improve my blog by the inspiration that I take from my fellow food bloggers.
I especially want to send a big thank you to The Hub and my daughter, Eryka. They have, since day one, believed in me and have been my biggest cheerleaders. I love you both more than words can ever say.

Peeling Ginger Root Effortlessly & Without Waste

Did you know a grapefruit spoon is perfect for peeling ginger root? 
It really is! 

I had just finished eating my morning grapefruit and was going to start prepping tonight's dinner which uses ginger root, when I realized my grapefruit spoon was the perfect gadget to peel it.

In case you don't know or have never seen one, a grapefruit spoon has a serrated edge almost all the way all around and is very pointy. I've used a regular spoon to peel up ginger root and it works fine except around the corners and nubby parts. It just doesn't reach in enough and either you end up cutting it of and trashing it or it breaks off. The grapefruit spoon does an excellent job of removing the peel and getting into those corners and around the nubby parts. If you use a knife or peeler to remove the peel, you are probably cutting/peeling off way more ginger too than you need to. If you have a grapefruit spoon lying around in the back of a kitchen drawer, give this a try, I think you'll be pleased with how easily it comes off and you'll have a lot less waste too! 

Baking Soda as a Tenderizer

Did you know that baking soda can be used as a meat, chicken, pork or shrimp tenderizer? Yes, that's right ... a tenderizer. It's an old trick that is used in many Asian restaurants and was quite popular back in the 50's and 60's of mainstream America.

Ever notice how Chinese restaurants get even the toughest cuts of meat to a level of tenderness no amount of mallet pounding could ever achieve at home? Or how the shrimp has an almost "velvety" texture to it? You can get the same results at home using their secret ... baking soda.

Now, let me make it clear, this works only on small bite size pieces of meats, like for stir-fry, pepper steaks, fajitas, etc.  This is NOT to tenderize a thick steak or a hunk of meat. It just won't work. It will make the surface mushy and that's not a good thing. At least that has been my experience.

After reading this you may ask "so why not just buy a better cut of meat? The honest answer is ... not everyone can afford to buy tenderloin, sirloin, skirt steak or chicken tenderloins, to make a stir fry or in a recipe that uses small strips of meat. I know I can't always spend the extra bucks and quite frankly, I'd rather use those cuts in other recipes.

Recipes for Your BBQ this Labor Day Holiday Weekend

If you are Barbecuing this Holiday weekend here are a few links to some of my readers favorite recipes from The Fork Ran Away with the Spoon.  If you haven't yet decided what's on the  BBQ menu, perhaps some of these will inspire you!

Have a safe and happy Labor Day celebration!

Sweet and Savory Roasted and Grilled Corn on the Cob

One of the sweetest bounties offered during the summer months is corn, specifically, corn on the cob.  It is sweet, yet savory, crisp and certainly an all around favorite - it's hard to go wrong with corn.

Nicaraguan Cabbage Slaw or Ensalada de Repollo Nica

Cabbage is one of those vegetables that I think gets overlooked a lot.  It's pretty darn versatile and lends itself to so many different uses.  Here's a vinegary cabbage slaw that is a Central American staple at meal time.  Each country has its own take on it. This recipe, given to me by my father-in-law, is the Nicaraguan version I am most familiar and totally infatuated with.

Time to Get Your Brine On!

If you haven't brined your meats before grilling you are missing out on the chance to present the most moist and delicious meal your guests have had. If you are grilling pork, turkey or chicken this holiday weekend, check out my post on how to brine and what to brine. You'll also find a convenient chart which list the cut of proteins to brine, time and the brine formula for each.  

Beef & Pork Marinade Version 1 & 1.1

 I use this marinade for beef or pork.  It's a bit robust, really compliments and stands up to these heavier cuts. You may have noticed that the title to this post shows version 1 and 1.1 for the marinade and that's because when I grill pork, I add one extra ingredient ... achiote paste! I love how it enhances the flavor of the pork and it gives it a nice reddish tone which looks awesome once it is grilled!

Orange, Ginger-Soy Grilled Chicken

My Orange, Ginger-Soy Grilled Chicken is marinated in orange zest  and juice, fresh grated ginger, finely minced garlic and a splash of soy. Then it hits a scorching hot grill and 10 minutes later it's on your plate ready to be devoured. Perfect for a busy Holiday weekend cookout.








Smokey n' Sweet Steak & Everything Else Rub

After a few hits and misses I finally got the right combination of each spice to get the smokey, sweet and a little heat balance I wanted in my rub. The chili powder and paprika give it a deep smokey flavor, the brown sugar adds just the right degree of sweetness, the cinnamon adds warmth and cocoa powder, provides a richer color when it hits the grill, broiler or pan. If you like heat (which is optional) in your rub I've got you covered there too!

Don't stop at steak, you can use this rub on just about anything from steaks to chicken to scallops ... it really is the perfect "Everything Else Rub"

BBQ Achiote Drumsticks

The stars of your BBQ this weekend could easily be my delicious achiote chicken drumsticks, that had been brined and then marinaded in achiote paste. The brine helps to super tenderize and amp up the flavor of the drumsticks. The achiote paste adds an earthy, peppery and smokey flavor, as well as, a visually appetizing reddish color to the drumsticks. It's sure to be a hit at your BBQ.

Delectable Achiote Pork Loin Chops

Pork chops are always tricky on the grill ... they can dry out and just turn into a taste less mess.  However, with a little prep, you can count on these center cut pork loin chops always being tender, juicy and absolutely scrumptious! These  chops are first brined and then marinaded in achiote paste before they hit a sizzling hot grill.

Happy Labor Day Celebration Weekend

Getting Rid of the Funky Stuff on the Bottom of Your Pans

Time: Left on for 5 minutes, wiped right off

Did you know that funky, gunky stuff accumulating on the bottom of your pan is easy to clean up? Yes it is! And there is virtually NO scrubbing involved either. I hate scrubbing stuff, it's one of my pet peeves and anything that can get me out of the dish and pan cleaning chore, gets a thumbs up from me. Like everyone, I have tried all the Pinterest cleaning methods and have yet to find one that doesn't require a days worth of "scrub, rinse, repeat" over and over or that actually delivers no-scrub results or for that matter works.  My secret weapon, you ask? A little old school product called oven cleaner. Yes, you read that right.  Oven cleaner will make your pans shine like new, get rid of the nasty stains that build up on the bottom of pans (the side that touches the burner) and if you happen to scorch an entire dinner to the bottom of your favorite stainless steel pan ... oven cleaner to the rescue! Now I want to make it clear that I've only used this on stainless steel pans and glass/cermaic bakeware and not on aluminum or copper pans. So please be mindful of this detail, and do a spot test if you are going to try it on aluminum or copper.
The "how to" is easy,  just spray it on and leave it on for 10 - 30 minutes, then done a pair of gloves, wipe off with a paper towel or damp sponge and clean as usual. Now, the time varies because it all depends on how much funky gunk is on there.  You may even have to repeat, on foods that  are scorched to the bottom of the pan, you know ... like last night's dinners. I've also used oven cleaner on my smooth glass top cook top, and on glass bake ware and boy does it power through stuck on, burnt on foods and again, virtually no scrubbing.  Yes, you will have to use a cleaner afterwards to gloss or clean it up, but I don't mind an extra step, if it's going to save me time in the long run. Next time you are contemplating scrubbing the funky gunk on your pans ... Stop! Just use the oven cleaner and with the time you saved, go get yourself a nice manicure or massage!

July 4th is Almost Here, Time to Get Your Brine On!

Since July 4th is just a few days away and so many folks in the U.S.A. will be grilling, I thought I'd re-post my Brine Chart along with the link to the original post.
If you are thinking of barbecuing chicken or pork (including pork ribs), this July 4th, I URGE you to brine. If you brine you will never serve another dried out piece of chicken or pork again. Yes, you need to plan ahead a little so that you have the time to get a really good brine going.  All it takes is a few minutes to think ahead, plan, and prep ... but what you get back in return is the most flavorful & moist piece of chicken or pork! Try it, I am pretty sure you'll get hooked on brining!

Make Your Own Taco, Ranch and Dry Onion Soup Seasoning Mix

Did you know that you can make your own Taco, Ranch and Dry Onion Soup Seasoning Mix? Yes, you can! Plus, you’ll get more, save some bucks, it’ll certainly taste better and you’ll cut out nasty additives. Additives?!

Oh yeah, additives! I recently took the time to look at the ingredient list at the back of a taco seasoning mix and I was appalled to see all kinds of nasty additives, among them: maltodextrin, corn syrup, carbometylcellulose and my own personal enemy monosodium glutamate (MSG). Like everyone else, I sometimes have to reach for convenience foods or shortcuts to get dinner on the table. But by doing this, not only am I sacrificing money and taste, I am also sacrificing my health. MSG is something I react to very badly, from extreme fluctuation in blood pressure and swelling to migraines. So when I realized how toxic these mixes were for me, I set about making my own mixes.  And you know what? I think mine taste better, I certainly get a bigger quantity and I get to control how much of each spice or herb goes into my mix … in other words customization!

Taco Seasoning Mix

2 Tablespoons Chili Powder

1 Teaspoon Sweet Smoked Paprika

½ Teaspoon Onion Powder

½ Teaspoon Garlic Powder

½ Teaspoon Dried Oregano

Two for Tuesday

Introducing the new Two for Tuesday section at The Fork Ran Away with the Spoon! Eryka (my daughter and blog contributor) and I will be serving up two recipes for you on Tuesdays.

Sometimes they may relate to each other, and be able to "cross over", other times it'll be a recipe we just can't wait to share with you! We hope you enjoy this new section and as always, please feel free to leave your comments or thoughts.

Happy Father's Day!

Hope all you special dads out there are enjoying your day. The Hub and I are grilling burgers just for us two and enjoying the afternoon with a couple of ice cold brews. Cheers!

Coming Up this Saturday ...

Mom, Dad and, yup, that's me!

I've had a few emails asking when I will be posting  my parent's recipe for Authentic Cuban Roast Pork.  The wait is almost over ... Look for the full recipe this Saturday, June 15th.  My parents, Aida and Eloy, are no longer here, but I can't help to think that they would be ecstatic knowing that their recipe was shared with so many folks. Whenever I make Cuban roast pork, I feel they are right there cooking alongside me, looking over my shoulder, probably gasping if I add or don't add enough of any one ingredient. So many of my families best memories where eating around the table in my parents kitchen, laughing, talking. It is no wonder that my brother and I, to this day, love having big, loud family dinners. I hope you visit this Saturday, and make and share this absolutely fabulous and ridiculously delicious recipe. It does take some prep but  it is so worth the time invested, I promise!

A Spectacular Sunday and What to Expect in The Week Ahead

It's Sunday and for the first time since The Hub and I got back from San Francisco (May 21st) it's not raining! A dear friend of the family, George, is in town from Colorado and we haven't seen him in about 10 years, needless to say we are very excited!  Like my family, George is a Cuban-American and of course we are treating him and his daughter to a Cuban Feast. What makes up a Cuban feast? Authentic Cuban Roast Pork, Cuban Black Beans, Yucca in homemade Cuban Garlic Mojo Sauce, and Flan. Recipes coming up this week! It's going to be a spectacular day because in the end there is nothing like celebrating with family and friends and delicious food!
I hope you all have a spectacular Sunday. Peace.

As Seen on TV... Are You Kidding Me?

Did you know that some of those "As Seen on TV" kitchen products are actually pretty decent? Okay, stop! Before you click off on this page, hear me out.  I am not a sales or spokesperson, just a curious individual.

My daughter (a.k.a. the Kid) and The Hub love those "As Seen on TV" commercials. In fact, they both say the same thing, if they win the lotto, they are going to buy whatever "As Seen on TV" products they want to try out, just for the heck of it. I use to just laugh it off, until one day I saw the commercial for the Pasta Boat. It caught my attention because there is nothing that I just hate more than filling a pot with water, lugging it to the stove and then lugging a pot that now weighs even more and has boiling water in it, back to the sink to drain.  Plus, my thumb muscle thingy (yup, I said thingy, that's the official medical term for it) sometimes just gives out for no reason and I can lose my grip on what I am holding.  I don't know about you, but having a pot of boiling water just tumble on over me just doesn't tickle me pink!  Anyway, I digress. So I told my daughter I wanted to get the Pasta Boat, and instead of a kindred spirit, she laughs and makes fun of me. I was flabbergasted, speechless even, here's the "As Seen on TV" enthusiast just giggling away. A few months later, guess what I got for  Christmas from The Kid? Yup, the pasta boat! And the results? I have to tell you, I was surprised at how well it worked.  No more lugging boiling water, no big pot to clean, no strainer to clean, no heat in the kitchen. Simply said ... it works. Guess what? A few months later The Kid got one too.

What other "As Seen on TV" kitchen gadgets do I have? The Titan Peeler. I always wanted a julienne peeler, and when I saw the commercial for it, I knew eventually I would get one. I found and bought a julienne peeler made by joseph joseph for about $3 on clearance at Home Goods and it didn't feel comfortable when I used it. Cool design but I didn't like it, the grip was off. I couldn't figure out how to move the blades around, put it back together, I just couldn't be bothered. I've never been good at nor had the patience for puzzles! Finally, I got the Titan Peeler at Bed, Bath & Beyond. It came with a regular peeler, the julienne peeler and the slicing board attachment (great for slicing truffles, garlic, ginger). Both peelers feel comfortable to the grip and peel effortlessly. The julienne peeler is exactly what I was looking for. I didn't have to lug out the food processor or loose a digit on the mandolin. It's great for small or even large julienning jobs, but mostly I wanted it for small jobs, where all I had to wash was one little peeler. In case you are wondering, nope, I don't have a dish washer, my kitchen is small but efficient and I can't justify sacrificing the cabinet space.

The point of all this is that you never know where your new favorite kitchen gadget will come from, sometimes it will come from the most unexpected place ... like an "As Seen on TV" commercial. You just never know. Cheers!

Small Neighborhood Markets Provide Different, Cheaper and even Organic Products

Did you know that shopping at small neighborhood markets and farmer's markets will offer a better assortment of products, many even organic? This time around I had the opportunity to visit a lot of different food marketplaces in San Francisco. What I learned, and knew is that buying local pays offs in quality and substance.
Yes, like all foodies I was drawn to the Ferry Building, which totes all sorts of gourmet and organic food products. I wasn't, however, thrilled with the prices. I knew they were over-inflated. We had just come back from driving along Big Sur, where artichokes where 12 for $1, at the oganic farms that line the coast on your drive. Here I was at the Ferry Building, looking at the absolute sticker shock of $5.99 for ONE very small artichoke. In my book, that is highway robbery. "Oh but they had to transport them there ... surely that accounts for the hefty price tag", you say. I say, absolutely not! At the farmer's market at the civic center they were 2 for $1.00 and organic, at a local produce store in the Richmond district, they were 5 for $2 and you guessed it ... Organic. Here is a tip, nothing new, but good to keep in mind. Go towards the end of the day to the farmer's market, the vendors mark everything down by up to 50% or more. A big produce bag, like the kind you get in the produce section at the grocery store, STUFFED with basil, thyme, rosemary or parsley were $1 each. Needless to say I was jonesing for a cooktop, a few pans and some olive oil to get cooking! And folks in case you think, they might mislabel the produce as organic at these lower cost markets, keep in mind, that the same flat boxes the produce come packaged in, are the exact same ones I saw at the back of the Ferry Building Marketplace. Yes, I did a little investigating of my own! The back side of any food establishment reveals a lot.
Next time you are out visiting a new city, think local, instead of trendy and not only will you save yourself some bucks, you'll also be able to try new and unusual fruits, vegetables, and herbs.

I Am Back, but ...

From the top of Coit Tower!

Hi Folks!  Yes, I am back from San Francisco.  What a fabulous trip! We really got to have an amazing culinary adventure this time around! It was cold but we mostly had clear and sunny days. We even experienced 80 degree weather in SF! We got back last Tuesday, the 21st. Unfortunately, I also came back with acute bronchitis and today (Sunday) is the first day I feel somewhere in the vicinity of ok. I am on some pretty heavy medication, including an inhaler of all things. I will be back to posting, starting this Tuesday with a "Did You Know..." article.
I had so many connectivity issues while in San Francisco, I just gave up at some point. Frankly, I was shocked, I wasn't expecting to be so disconnected. And while my iPhone was on 4G all the time, I realized I am not cut out for writing and posting from the phone.  The internet at the hotel was a crock ... it was about as dependable as perfect weather is in Florida ... meaning it just wasn't there for me.
I have some great recipes coming up this week, so stay tuned! Cheers!