Stuffed Zucchini

I love zucchini, and this year our plants have actually produced more than one baby zucchini. I've been so excited about it and have been actively searching for yummy recipes that utilize our garden abundance. The tricky part is finding normal recipes that still fit in with our preferred food-tastes. Just because I want to use zucchini doesn't mean that I want to use feta or goat cheese.  David is tolerant of zucchini, but doesn't adore it, so recipes that somehow incorporate the zucchini while remaining fairly consistent with what we normally eat are best. I decided to take a chance on my own version of a stuffed zucchini, even though it's got a bigger presence than I would normally attempt. Again, most of the recipes I found were pretty outside of our normal scope of food taste - but I decided to just go for it. As I was making it, I totally chickened out and just made things up as I went instead of following the recipe in hopes that it would end up being something that we would actually eat and enjoy. It ended up turning out awesome and I would definitely make it again.

Stuffed Zucchini
Source: The Peaden Kitchen

Ingredients:
1/2 lb ground beef
1/2 medium onion, chopped
1/2 red bell pepper, chopped
1-2 cups grated cheddar cheese
1 bottle marinara sauce (we love Prego)
1 medium/large sized zucchini

Directions:
Slice zucchini in half end to end and use a spoon to scoop out the middle, creating a little boat. Place on a baking sheet, sprinkle with salt and pepper, and stick in a 350 oven for 15 minutes. Meanwhile, In a medium sized skillet, brown ground beef. When almost completely cooked through, add onion and bell pepper and cook until tender. Add about 1/2 cup of marinara sauce and stir to combine.  Place meat mixture in hollowed out portion of zucchini and top with additional sauce and remaining cheese. Increase oven temp to 375 and place pan back into the oven. Bake for 20 minutes or until zucchini is completely fork tender and cheese is melted. Slice into sections and serve. Enjoy!

Creamy Ranch Pizza

It's no secret, David and I love Hidden Valley Ranch dressing. We are even shooting to be spokespeople for them in 30 years after we've taken hundreds of photos of us with out family enjoying our Ranch dressing (ala Jared & Subway). This is just one more way that HVR brings so much joy and deliciousness into our lives. 

Creamy Ranch Pizza
Source: Hidden Valley Ranch

Ingredients:
1/2 cup Hidden Valley Ranch dressing
3 oz cream cheese, softened
2 Tbs tomato paste
1 cup cooked chicken, chopped
1 cup shredded mozzarella cheese
Toppings such as roasted red pepper strips, olives, green onions, bacon, etc...
Pizza dough for a 12" pizza crust.

Pizza Dough:
1 1/2 c. warm water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour

Directions:

In mixing bowl, combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.
Add salt and stir. Add about half of the flour and mix well. Gradually add more flour (usually between 3-4 cups) until dough starts to pull away from the sides of the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk.

Preheat oven to 450 degrees. Roll out pizza crust and poke holes with a fork. Place in oven to pre-cook for 5-10 minutes or until slightly (slightly) golden brown. Combine dressing with cream cheese and tomato paste. Stir in chicken; spread mixture on crust. Arrange toppings on pizza; sprinkle cheese over all. Bake for 15 minutes or until hot and bubbly.

Can you tell which pizza is David's and which is mine?

Manwich

I learned how to make this yummy meal while a sophomore at Utah State University. My sweet Mandy-roommate had her boyfriend/fiance/soon-to-be husband, Trent, over and he taught us the finer points of the manwich. So easy and super yummy! I think about them every time I make this dinner. We buy packages of lunchmeat at Sams Club and if I ever need to use up the last of the lunchmeat, I always pull out this meal.

Manwiches
Source: Trent and Mandy Olsen

Ingredients:
4 sandwich rolls
8 slices cheese
4 slices bacon
2 cups sliced lunchmeat (we use a combination of turkey and ham)
1 cup barbecue sauce

Directions:
Cook bacon in frying pan until crisp. Set aside. Slice lunchmeat into small pieces. Using the same frying pan from the bacon, fry up the lunchmeat. Once lunchmeat is browned add barbecue sauce and cook until heated through. Right before serving, brown insides of the sandwich roll in frying pan. Top sandwich roll with lunchmeat, cheese, and bacon.

Creamy Chicken Fajitas

I originally made this recipe using Philidelphia Cooking Creme. However, the last time I went to the store they didn't have any of the Sante Fe cooking creme. So, I decided to improvise and I actually liked the end result even more when I made it myself! I'm not surprised, because we typically like these flavors and ingredients - but I am happy, because anytime I can make something from scratch instead of paying money for a pre-packaged good I'm all for it. I will probably never buy the cooking creme again because I can save money making it this way and it was de.lic.ious.

Creamy Chicken Fajitas
Source: The Peaden Kitchen

Ingredients:

2 boneless, skinless chicken breasts
1/2 onion, sliced
1 green or red bell peppers, sliced
4 oz cream cheese
1/4 cup sour cream
1/2 tsp chili powder
1/4 tsp cumin
1/8 tsp garlic salt
1/8tsp onion powder
Dash cayenne pepper
Salt and Pepper to taste

Tortillas
Sour Cream
Cheese
Avocado
Lettuce

Directions:

Cut chicken into strips and cook in olive oil in a pan. When chicken is cooked, add peppers and onion and saute until soft. Season with chili powder, cumin, garlic salt, onion powder, cayenne pepper, salt and pepper. Add cream cheese and sour cream and stir until melted and heated through.

Serve in tortillas with cheese, avocado, lettuce, tomato, and sour cream.

Zucchini Rounds

Zucchini and summer seem to go hand in hand. There are a million things that you can do with zucchini, but last night I wanted a simple side to go with our Macaroni and Cheese. I had lucked out earlier in the day and been given a zucchini by a neighbor (our zucchini plants were planted late and haven't started producing yet). I came up with these yummy guys, and I'm so glad that I did. We all loved them. David went back for seconds and thirds,  and Lydia kept signing "more". We will definitely be making these again. In fact, maybe tonight. Mmm....

Zucchini Rounds
Source: The Peaden Kitchen

Ingredients:
1 medium zucchini
1 cup shredded cheddar cheese
1/8 cups Italian seasoned bread crumbs

Directions:
Wash zucchini well and slice into rounds. Top with cheddar cheese and sprinkle a tiny bit of Italian bread crumbs on top. Bake at 350 (or you could probably even broil these) until cheese is melty and starting to brown. Serve hot.

Hamburgers & Fries

David and I share our household duties very evenly. We both do our best to keep our lives running smoothly. I tend to do more of the cooking because I am home and it's easier for me to watch over that area of our lives. However, there are a few meals that are "David Meals". I don't make them. That is what we eat when David tells me that he's giving me a break and that he's going to cook dinner for me. Or what we eat on a Friday or Saturday night when he's home and he makes dinner while I work on the dishes, or set the table. It works for us and I love it. I love that I'm the one who does most of the cooking - but that David is willing to step up and take his turn in the kitchen to make our family a delicious meal to enjoy together. Hamburgers is one of those "David Meals". He know the perfect thickness that the hamburger should be, the perfect way to season it, and the perfect length of time to cook it so that it is well done but still deliciously moist. I'd take a David-burger over a McDonalds burger any day. Serve up with some french fries, onion rings, or potato chips and you've got yourself a true american classic!

Hamburgers & Fries
Source: David Peaden

Ingredients:
1 lb Ground Beef
4 Hamburger buns
McCormic Hamburger Seasoning
Onion Salt
Garlic Salt
Salt and Pepper
Red Pepper Flakes

Lettuce
Ketchup
Pickles
Mustard
Onion Rings
French Fries

Directions:
Split ground beef into four sections. Flatten each section into a fairly large hamburger patty (it will shrink as it cooks). Season to taste. Cook in a skillet on the stove until no pink is left in the middle but the burger is still juicy. Meanwhile put frozen french fries or onion rings in the oven. When fries/onion rings and burgers are done, place each burger on a bun and top with desired toppings.

Serve with fruit and fries, onion rings, or potato chips.

Update: March 2021
David is still solely responsible for making hamburgers at our house - although of course, everything we do is a team effort. We recently ordered a Meal Delivery Kit and one of the recipes was "Griddled Onion Burgers". I thought that the sauce on the burger was pretty good, so I thought I'd include the recipe below. 

Optional toppings to make "Griddled Onion Burgers" (2 servings)

1 Yellow onion

1/8 cup Mayonnaise 

1 tsp minced garlic

1 tbs dijon mustard

salt and pepper 

Trim and peel onion; slice into four 1/4 inch thick rounds.  Finely chop remaining onion until you have about 1/4 cup. 

Combine mayo, mustard, and garlic. Season with salt and pepper. 

Heat a drizzle of oil in a large pan over medium high heat. Add chopped onion and season with salt and pepper. Cook, stirring, until lightly browned, 4-5 minutes, stir cooked chopped onion into mayo mixture.

Heat another drizzle of oil in the same pan, add onion rounds and cook until deeply browned and tender, 2-3 minutes per side. Toast hamburger buns with garlic butter, and serve with aoili and onion rounds on top of burger. 

Corn on the Cob

David and I love corn on the cob, and during the summer when you can get yummy fresh corn for a quarter each - we just cant resist! We like to pair it with some BBQ Pork sandwiches, grilled chicken, Hamburgers, or pretty much any other meal. Nothing says summer like juicy and delicious corn on the cob! 

Corn on the Cob

4 Ears of Corn

2 Tbs butter

Salt and pepper, to taste

Crockpot Directions:

Shuck the corn. Place in the bottom of the crockpot. Cook on low for 3-4 hours or on high for 2 hours. Top with butter, salt, and pepper before serving.

(If you want to season the corn with a special seasoning you may also apply the butter and seasoning before putting it in the crock pot. If you do this remember to wrap it with tinfoil to keep the butter and seasoning contained instead of putting it in alone.)

Oven Directions: 

Preheat oven to 350. Rinse ears of corn in running water but do not shuck. Place corn on the middle rack in the oven (No need for a baking tray, just put them right on the rack.) Bake for 30 minutes. Remove husks and top with butter, salt, and pepper before serving. 

Optional Seasonings:

Italian:
4 tablespoons butter, melted
1 tablespoon garlic, minced
1 teaspoon italian seasoning

Steamed Chicken Squash Rice

I've been wanting a steamer for a long time and David finally convinced me that we should just do it. So we bought a big steamer/rice cooker and I am so excited! We made this yummy dish by just throwing together a few things that we had and it was delicious. Very simple but had a good flavor. 

Steamed Chicken Squash Rice

Source: Taste of Home

Ingredients
4 chicken tenders
1 cup chicken broth + 1 cup water
1 cup uncooked long grain rice
1 medium yellow summer squash, chopped
1 medium zucchini, chopped
salt & pepper, to taste

Directions
Combine rice, water, and broth in the bottom of the rice cooker. Place chicken in steaming tray, season with salt and pepper, and begin cooking. After ten minutes add sliced squash and zucchini to steaming tray. Cook until rice and chicken is done and vegetables are tender. Serve by placing chicken and vegetables on top of rice. 

Meatball Sandwich

This yummy meal is super easy and very yummy. Someday I would like to try making it with homemade meatballs, but it's less expensive and a whole lot easier to just use frozen meatballs. (One package of 20 Banquet frozen meatballs in zesty marinara sauce is $2.99. One pound of meat is at least that, plus the rest of the ingredients, plus the marinara sauce.) I know that homemade is healthier, but for an occasional quick-fix, this recipe is pretty darn good. Plus, we only use about half of the meatballs, so I can use the other half for leftovers. Often times I'll grab a can of biscuits and then wrap the extra meatballs in a biscuit, bake it, and serve it with the remaining sauce. Two easy, easy meals.



Meatball Sandwich

Ingredients:

1 pkg Banquet Zesty Marinara Meatballs

4 hamburger buns/sandwich rolls
4 slices cheese (mozzarella or cheddar)
Parmesan Cheese

Directions:
Microwave the frozen meatballs according to package directions. Toast the inside of the bun in the oven for just a minute, just enough to toast it up a bit but not long enough for it to turn brown.  Cut the meatballs in half and place 5-6 on half of each bun, cover other half of bun with marinara sauce. Place cheese on top of meatballs and bake in oven at 350 for 5 minutes or until cheese is melted.

Top with parmesan cheese and serve with a side salad. Enjoy! 

Tomato-Zucchini Bake

We have been loving zucchini this summer so I thought that I'd give this zucchini bake a try. I wasn't expecting David to love it, but I had a couple of zucchini that needed to be used and I thought that it would be good enough to fill us up. David. Loved. It. I'm pretty sure that he told me it was the best new recipe that we'd had in months. To say that I was surprised is an understatement. However, it was delicious. I loved that it didn't have any major carbs in it (most of my zucchini recipes are basically just added to pasta). Just a yummy summer dish.  

Tomato-Zucchini Bake 
Source: adapted from Allrecipes.com

Ingredients:
1 1/2 cups grated Cheddar cheese
1/3 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
1 can petite diced tomatoes

1 cup shredded chicken

Directions:
Preheat oven to 375 degrees. In a large bowl combine cheeses, oregano, basil, and garlic. Season with salt and pepper, and set aside.

Arrange half of the zucchini slices in the bottom of the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.

Remove foil, and bake until the top is crusty and the vegetables are tender, about 35 minutes.

*Note: The original recipe calls for a bread crumb topping. I just put some of the cheese mixture on the top. However, if in the future I decide to add the topping... here are the instructions. 

1/4 cup butter
2 tablespoons finely chopped onion
3/4 cup fine bread crumbs

--Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.

Sloppy Joes

Yum, yum. These seem to go hand-in-hand with summer picnics and parties. They are pretty simple to make and you can probably find all of the things that you need to make them in your cupboard. I love to serve them with a side of chips and corn on the cob, but they go well with lots of yummy sides (especially fresh fruit). I got this recipe from my sweet mother-in-law who has been pleasing crowds (mostly her many children) with this dish for years.

Sloppy Joes
Source: Sue Peaden

Ingredients:
1 can tomato sauce
1 lb ground beef
1 cap vinegar
2-3 cans water
1 tbsp brown sugar.
1 heaping tbsp yellow mustard
Salt and Pepper
Onion Salt
Garlic Salt

Directions:
Brown ground beef in a medium/large skillet. When cooked almost completely through season with salt, pepper, onion salt, and garlic salt (this is to taste, I usually just shake it out until there is a very light covering over the whole pan). Add tomato sauce, mustard, vinegar, and brown sugar. Mix through. Add 2-3 cans of water and simmer down for 20-30 minutes.

Once the water has simmered out and the consistency of the sauce has thickened, serve over hamburger buns with a side of delicious potato chips. (My family eats their sloppy joes open-faced, so with the meat sauce on both sides of the bun open on a plate. However, I realize that most people eat them like a sandwich like it is pictured above.)

* For a special treat add some cheddar cheese on top of the warm meat sauce. Or my personal favorite, add several potato chips between the layers of the buns and meat and enjoy a yummy crunch with your dinner.

Cheesy Zucchini Summer Pasta

This is the perfect summer pasta. A delicious mix of healthy vegetable meets comfort food. It is light and tasty while still being very filling. David and I both really enjoyed it. 

Cheesy Zucchini Summer Pasta

Ingredients:
1 Chicken Breast
1/2 bag of bowtie noodles
1 medium zucchini
1 can petite diced tomatoes
1 cup Mozzarella Cheese
1/2 jar alfredo sauce
1/4 cup grated parmesan cheese

Directions:
Cook the pasta until "al dente". While pasta is cooking defrost, cube, and saute chicken in a little bit of oil. Season with salt, pepper, and garlic powder. (Chicken can also be boiled and shredded if desired.) Slice zucchini and cut each slice into four pieces. Add zucchini to a small bit of oil in frying pan, once zucchini is soft add tomatoes and saute. Add chicken, pasta, alfredo, and mozzarella cheese and warm through. Top with parmesan cheese and serve with a side of garlic bread.

Note: I often omit the chicken and just use the zucchini and tomato as a yummy summer (meatless) dish.

Chicken Ranch Pasta (with Bacon)

As evidenced by the many recipes with "Chicken, Bacon, Ranch" in their titles (as well as all the pasta recipes we have), you can see that we love this yummy combination of food. I wish that I could credit the person that created this recipe, however, I found it in a pin on Pinterest that didn't link back to anything. However, all of the ingredients were right in the title and then I worked through how to make it by myself. SO yummy!

(Side note: We have chicken alfredo rotini on a regular basis at our house, but I loved that this recipe makes it's own white sauce. No need to buy a bottle of alfredo sauce at the store, and the ranch seasoning makes the whole thing so delicious.)

(Side, side note: I decided to call this Chicken Ranch Pasta, with bacon instead of Chicken Bacon Ranch pasta for several reasons. First, we have a TON of recipes that start with Chicken, Bacon, Ranch and so I thought i'd mix it up. Second, this would be just as delicious without the bacon. I know, I know. You don't hear me say that often. But both David and I agree that the bacon is yummy but this recipe can definitely stand on it's own two feet.)

Chicken Ranch Pasta
Source: A pin on pinterest that didn't lead anywhere and had the ingredient list in the comment section. I made up the directions. If you know the original source, please let me know.

Ingredients:

8 ounces penne pasta

1 Tablespoon butter

1 Tbsp flour

2 cups milk

2 Tbsp dry Ranch Dressing seasoning mix

1 cup shredded cheddar cheese

2 cups cooked chopped chicken

1/3 cup cooked chopped bacon (optional)

Directions: 

Cook and chop chicken. (I usually boil a chicken breast and then chop it because it is super easy. Sometimes if I am really invested - I will defrost, cube, and saute my chicken in a frying pan with a little salt, pepper, onion salt, and garlic salt.) Cook and chop bacon. (I put my bacon on a baking sheet lined with tinfoil at 400 for 15-18 minutes. I love it!) 

Put pasta on to boil. In medium frying pan, melt butter and then add flour. Use a small whisk to remove all clumps (this is called a roux). When clumps are gone add one cup of milk, whisk out clumps, then add the second cup of milk. Continue to heat milk/roux mixture until it starts to thicken. Add Ranch Dressing seasoning mix. Drain pasta, put back into cooking pot and mix in white sauce. Add chicken, bacon, and cheese. Stir together and serve warm. 

So, so, so yummy. Fairly quick and easy. Definitely a crowd pleaser! 

Ham and Swiss Sliders

I've been on a swiss cheese kick lately, and these sliders were an easy and delicious way to use some leftover ham and swiss! 

Ingredients:

3 Tbsp. Miracle Whip
3 tsp. Dijon Mustard
6 slider rolls/buns (I used some leftover french bread and cut it into slider size)
6 slices Ham
3 Swiss cheese slices

Directions:
Preheat oven to 400°F. Split rolls in half and place on baking sheet. Put in oven for 2 minutes to slightly crisp them. (Don't do too much, because you will be putting them back in to melt the cheese.)  Mix dressing and mustard; spread onto bottom half of rolls. Top roll with ham and cheese.  Bake 8 to 10 minutes or until Cheese is melted and sandwich is heated through. 

Grilled Bruschetta Chicken

This is a meal that David and I had at one of our neighbors houses way back in the day when we lived in Logan. I can't believe it's not up here. This is what I like to think of as my "Grown-up Shantel Meal". Why? Well you can read about it here. But to quote that post: "The other day, I ate the most delicious chicken I have ever had. It was cooked on a grill and covered in fresh tomatoes. I didn't scrape the tomatoes off. I ate them all. Even the ones that were left over when the chicken was gone. When did that start happening???"

I don't generally like tomatoes, in fact, I've always kind of hated them. But this meal is delicious and both David and I really enjoy it. I served it up for us again last night with a big loaf of garlic french bread and it was perfect. Just light enough to feel super healthy, but just filling enough to not need a large helping of some other side. Try it out. You will like it.

Grilled Bruschetta Chicken

Source: The Koefeds (Or you can find the recipe at Kraft.)

Ingredients:
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup Sundried Tomato Dressing, divided
1 tomato, finely chopped
1/2 cup shredded Parmesan cheese

Directions:
Place chicken in large resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate for about an hour. Remove chicken from bag; discard bag and dressing. Heat grill to medium heat. Cover half the grill grate with sheet of heavy-duty foil. Place chicken on uncovered side of grill; cover with lid. Grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese. Turn chicken over; place on foil. Top with tomato mixture. Grill, covered for 8 minutes or until chicken is done (165ºF).

*Tonight, due to the fact that it is February (even if it is an unusually warm February) - we did NOT grill this. Rather. I browned each piece of chicken briefly in a skillet and then topped it and baked it at 350 for 25 minutes or so.  It turned out really well. If you don't have a grill - try this instead. **I also have grilled it on our range-top grill pan. Works perfectly.

French Dip Sandwiches

This recipe is from the wonderful ladies at Our Best Bites. My sister-in-law, Wendy, first introduced us to this delicious dish and we were hooked! I was pleasantly surprised at how easy it was to shred the roast and how quickly it came together in the morning. I love when we find a new recipe that I can envision myself making it for my children someday. I'm sure they will love it as much as we do.

French Dip Sandwiches

1 2.5-3 lb. beef roast
2 Tbsp. olive oil
salt and pepper
2 packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns
Provolone cheese, sliced


Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices.

Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.

Ladle juices into small cups for dipping and enjoy!


***

FREEZER DIRECTIONS:

Prepare roast through the searing step; after meat has cooled, place in a plastic freezer-safe container (think Gladware), cover with onion soup mix and boullion, and freeze. When ready to cook, pop it straight into the crockpot (frozen), add 2 cups of water, and set to high until warm or, even better, simmering. Turn to low; cook for a total of 8-10 hours.

Sanpete Turkey (Chicken)

Yum, yum, yum. I can't tell you how much I love this delicious meal. It brings back the sound of thousands of people wandering around excitedly chatting with each other; the smell of grass, and dirt, and delicious food wafting around the crowded food booths. This recipe is somewhat of a local tradition. You can find it towards the end of May, as you spend the day walking through hundreds of booths at the Scandinavian Festival in Ephraim. Several weeks later, it can be found in one of the many booths near the Manti Temple grounds while people are enjoying the summer day waiting for the Mormon Miracle Pageant to start. Of course, it is always made with turkey from one of the several local turkey farms and served with piccadilly chips. It is just as delicious when made with chicken (and I love making some of my very own crisp and tender Picadillies)

(I just came across this backstory of Sanpete Turkey and I loved it: 750lbs of Barbecued Turkey.)

Sanpete Turkey

Ingredients:   
1 part oil
1 part soy sauce
2 parts Sprite or 7-Up
1 tsp garlic powder
1 tsp horseradish sauce (optional)
8-10 chicken tenders

Directions:
Mix the first 5 ingredients together in a medium sized airtight container. Place the chicken in the marinade and cover. Refrigerate overnight. (12 hours to get it really perfect, but at least 5 hours to let the juices soak.) Pull the meat out and grill it on your barbecue until cooked through.

Serve with picadillies, a salad and some fruit.

Update: If you don't believe me, check out The Friendly Kitchen, I just found that the amazing Camille Phillips (older sister of my best friends, Kayla and Tausha) posted her rendition of this Sanpete Turkey on her food blog. Also, another picadilly recipe from my Ephraim-friend Sarah at High Heels and Grills. Seriously SOO good.