Jan 2013
BBQ Stuffed Baked Potatoes

BBQ Stuffed Baked Potatoes

I can only eat leftovers so many days in a row before I get completely sick of them. Therefore, when I made this BBQ beer can shredded chicken last week, half of the leftovers went straight into the freezer, and the other half hung out in the fridge. Not really thrilled with the idea of eating another sandwich, I knew I needed to come up with a way to use the chicken on something other than a sandwich.

Enter the baked potato – a perfect blank canvas. I baked each potato, then piled them high with BBQ chicken, cheese, and scallions. They are extremely adaptable, and you could easily use buffalo chicken, pulled pork, etc. A complete meal with very little work. You’ll never know you’re eating leftovers!

BBQ Stuffed Baked Potatoes
Yields: 2 large potatoes

Ingredients:
2 large russet potatoes
1 cup shredded BBQ chicken*
Salt and pepper, to taste
Shredded cheese, green onions and/or sour cream for toppings

*You can also used leftover rotisserie chicken tossed with BBQ sauce, pulled pork, etc.

Directions:
Preheat the oven to 350 degrees F.

Wash and dry the potatoes throughly. Using a fork, pierce the potatoes a few times. Place the potatoes directly onto the rack in the middle of the oven, and bake for 60 minutes or until a fork inserted in the center meets no resistance. Set aside and allow the potatoes to cool.

In a small saucepan, reheat your leftover BBQ chicken, or take 1 cup of shredded chicken and toss in BBQ sauce. Stir occasionally until the chicken is heated through.

Using a sharp knife, slice the top of each potato down the middle. Use a fork to separate the potato, making a small well in the top of the potatoes. Top the potatoes with the BBQ chicken, shredded cheese, sour cream, green onion or toppings of your choice.

Source: Stick a Fork In It original recipe.

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Posted in Chicken, Main Dish | 1 Comment

Jan 2013
Neapolitan Layer Cake

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In general, I consider myself an indecisive person. Even the most trivial decisions can sometimes take me forever to decide, perhaps because I first need to research everything, then weigh a list of pros and cons. My husband and I have just started house-hunting and you can only imagine how difficult it will be for us to settle on a house!

The same indecisiveness applies to food, as well. My birthday was a few days ago, and trying to decide what kind of birthday cake to make was like trying to decide what to name our first child. Do I go with chocolate, vanilla, ice cream cake, cookie cake? So many delicious possibilities. I found myself browsing Pinterest one night, and came across this gorgeous Neapolitan cake, and just knew that I had to make it for my birthday. Chocolate, strawberry and vanilla layers, topped with a strawberry buttercream. It reminds me of eating Neapolitan ice cream as a child.

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To make the cake, I made 9-inch round layers of chocolate, vanilla, and strawberry cakes. I then split each layer horizontally so I had 2 thin layers of each flavor. I then stacked the layers, using a thin layer of strawberry jam in between each layer. You could certainly use buttercream, but I think the added strawberry flavor of the jam, and I like the look of the cake stacked directly on top of each other. I frosted the whole cake in a strawberry buttercream, but you could certainly use a chocolate ganache, vanilla buttercream or even fondant. It is a delicious, beautiful cake that will surely impress you family and friends once they cut into it.

I’ve adjusted the following recipes so that they only make 1 9-inch layer of cake. You’ll slice each layer in half to have 6 thin layers. (I opted to only use 1 layer of vanilla, making it a 5 layer cake)

Strawberry Cake
Yields: One 9-inch cake

Ingredients:
1 cup white sugar
1/2 (3 oz) package of strawberry gelatin (JELL-O)
1/2 cup butter, softened
2 eggs, room temperature
1 1/3 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 cup whole milk, room temperature
1/2 tablespoon vanilla extract
1/4 cup strawberry puree made from frozen sweetened strawberries (or you could use unsweetened and add a tablespoon of white sugar)

Directions:
Prepare one 9″ round pans with parchment paper and non-stick spray.

In a large bowl, cream together the butter, sugar, and dry strawberry gelatin until light and fluffy. Beat in the eggs one at a time, mixing well after each. Mix vanilla and milk together. Combine and whisk dry ingredients, adding to creamed mixture and alternating with milk/vanilla until just combined. Blend in strawberry puree. Pour into prepared pans.

Bake in 350 degrees F for about 25 minutes, or until inserted toothpick comes out clean. Allow the cake to cool in pans on wire rack for 20 minutes, then inverting onto wire rack to finish cooling.

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Classic Chocolate Cake
Yields: One 9-inch cake

Ingredients:
1 cup sugar
3/4 cups + 2 tablespoons all-purpose flour
1/4 + 2 tablespoons cup cocoa
3/4 teaspoons baking powder
3/4 teaspoons baking soda
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water

Directions:
Pre-heat oven to 350°F. Prepare a 9-inch round pan with cooking spray and parchment paper and set aside.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour into the round pan and place in the oven.

Bake for 20-25 minutes, or until a wooden toothpick inserted into the center comes out clean. Cool completely on a wire rack.

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Fluffy Vanilla Cake
Yields: One 9-inch cake

Ingredients:
2 large egg whites, at room temperature
1/2 cup whole milk, at room temperature
1 teaspoon vanilla extract
1 1/2 cups cake flour
3/4 + 2 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature and cut into cubes

Directions:
Preheat the oven to 350 degrees F. Prepare a 9-inch round pan with parchment and cooking spray.

In a medium bowl, combine the egg whites, 2 tablespoons of the milk and the vanilla. Set aside.

In the bowl of an electric mixer, combine the dry ingredients on low speed for about 30 seconds. Slowly add the butter and remaining milk on low speed until just moistened. Increase the speed to medium and mix for 2 minuets. Scrape the sides of the bowl, and slowly add in the egg mixture, beating for 20 seconds after each addition.

Baked for 20-30 minutes or until a cake tester comes clean when inserted into the center. Let cool on a cooling rack.

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Strawberry Frosting
Yields: About 10 cups

Ingredients: 2 1/2 sticks (1 1/4 cups) unsalted butter, softened
8 cups powdered sugar
1/2 cup heavy cream
2 tablespoons vanilla extract
1 tablespoon water
Pinch of salt
1 teaspoon strawberry flavored extract (more to taste)
Pink food coloring

Directions: Beat the butter and powdered sugar in an electric mixer fitted with the paddle attachment for about 2 minutes. Add the vanilla, water, heavy cream, salt and strawberry extract, then whip on high-speed until smooth and fluffy – about 4-5 minutes. Add food coloring and mix until well blended. If the consistency is too thick, add more water, 1 teaspoon at a time, and whip again for 30 seconds.

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To assemble the layered cake: Cut each 9-inch layer horizontally so you have two thin layers of each flavor. On a 9-inch cake board, or directly on your serving platter, stack the cakes starting with chocolate on the bottom, then strawberry, vanilla, chocolate and strawberry on top. In between each layer, spread a thin layer of strawberry jam. Refrigerate the cake for about 30 minutes before frosting.

To frost, use an off-set spatula to evenly spread the icing across the top and sides of the cake. Using a pastry bag fitted with a star tip, pipe an outline of stars around the top and bottom borders. Top with sprinkles, then serve. Enjoy!

~~~~~

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Source: Cake Idea, strawberry cake and frosting from Sweetapolita, Vanilla Cake from Sweetapolita, Chocolate Cake from Hershey’s.

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Posted in Cake, Chocolate | 6 Comments

Jan 2013
Overnight Cinnamon Rolls

Overnight Cinnamon Rolls

Cinnamon rolls are a favorite breakfast item for many, but since they require quite a bit of prep work to make, they often aren’t practical for a quick Sunday breakfast. Between making the dough, letting it raise, then shaping and baking the rolls, it can be a 3 hour process. With this recipe, you put the work in the night before, then simply let them raise a bit in the morning, and bake them. Warm, gooey cinnamon rolls without having to get up at the crack up dawn. A win-win for all involved!

Overnight Cinnamon Rolls
Yields: 12 large rolls

Overnight Cinnamon Rolls2

Ingredients:
For the dough:
4 large egg yolks, room temperature
1 large whole egg, room temperature
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
6 oz. buttermilk, room temperature
4 cups all-purpose flour
1 package instant dry yeast
1 1/4 tsp. kosher salt

For the filling: 
1 cup light brown sugar, packed
1 tablespoon ground cinnamon
Pinch of salt
2 tablespoons unsalted butter, melted

For the icing:
2.5 oz. cream cheese, softened
3 Tbsp. milk
1.5 cups powdered sugar

Directions:
To make the dough, whisk the egg yolks, whole eggs, sugar, butter and buttermilk together in the bowl of a stand mixer. Add about 2 cups of the flour, the yeast and the salt to the bowl, and whisk until moistened. Switch the whisk attachment for the dough hook, and knead the dough on low speed for about 5 minutes, gradually adding in the remaining flour. The dough should be soft and moist, but not sticky. Continue to knead the dough for about 5 minutes, adding more flour if necessary, until the dough pulls away from the sides of the bowl.

Turn the dough onto a lightly floured work surface and knead gently for about 30 seconds. Spray a large bowl with cooking spray, transfer the dough to the bowl and cover with plastic wrap. Allow the dough to raise until double in volume, about 2-2.5 hours.

To make the filling, combine the brown sugar, cinnamon and salt in a small bowl, and mix until well combined. Set aside until ready to use.

To assemble, butter a 9×13” baking dish and set aside. Turn the dough onto a lightly floured work surface, and gently shape into a rectangle. Use a rolling pin to roll into an 18×12” rectagnle. Brush the dough with the melted butter, then generously sprinkle the filling over the dough, leaving a 1/2 inch border around the top edge.

Starting the with long edge nearest you, roll the dough into a tight cylinder, firmly pinch the seam to seal the cylinder and then turn the roll seam side down. Using a serrated knife or a piece of dental floss, slice the roll into 12 equal pieces. Arrange the rolls cut side down in the baking dish, cover tightly with plastic wrap and refrigerate overnight or up to 16 hours.

When you’re ready to bake your rolls, remove the pan from the refrigerator and place in a cool oven on a high rack. Fill a shallow pan 2/3 full with boiling water, then set the pan on the rack below the rolls. Close the oven door and let the rolls rise until they look slighty puffy, about 30 minutes.  Remove the rolls and water from the oven.

Preheat the oven to 350°. Place the rolls on the middle rack and bake until golden brown, about 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

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Source: Alton Brown via The Food Network

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Jan 2013
Baked Lemon Herb Chicken

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Sometimes the best dishes are ones that don’t require a lot of fancy ingredients or cooking techniques. Just the basics – herbs, spices and some good olive oil can produce amazing results when the right combination comes together. This lemon herb chicken is a great example. A marinade of lemon juice, olive oil and white wine is combined with fresh herbs and spices to give the chicken lots of flavor. Toss the chicken with the lemon mixture, then simply bake. The result is tender, juicy, flavorful chicken. If you’re in a rush, you can easily prep the chicken the ahead of time, then pop it in the oven before you want to eat.

Baked Lemon Herb Chicken
Yields: 4 servings

Ingredients:
1/4 cup olive oil
2 tablespoons minced garlic
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon fresh thyme leaves (minced)
1 teaspoon fresh sage (minced)
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on or skinless*
1 lemon

*The recipe calls for skin-on chicken breasts, but I used skinless. They just won’t get as brown as the skin would.

Directions:
Preheat the oven to 400 degress F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, sage and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Source: Food Network

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Jan 2013
Fruity Green Smoothie

Fruity Green Smoothie2

If you know me, I am not a morning person. I could be, I suppose, if mornings started around 10:00 am, but when my alarm is set for 5 am, it makes me want to cry. Therefore, when my alarm goes off in the morning, I hit the snooze button until the very last second that I need to be up, and then proceed to rush around and get out the door in less than 15 minutes. Don’t worry, I shower at night.

My mad dash in the morning usually leaves me no time to make breakfast. Because of this, I find myself either hitting the Tim Hortons drive-thru, or grabbing a bagel from the hospital cafeteria.  To counteract this, I really try to have breakfast prepared and ready to go, so I can grab it on my way out the door. I like to make this smoothie the night before, pour it into my plastic to-go cup, and therefore it is ready to drink on my way to work.

This smoothie is a nutritional powerhouse. Packed with protein, fruits, veggies and omega-3′s, it is the perfect way to start off your morning, and a great way to squeeze in some extra veggies and fruit into your diet. If you’re intimidated by the spinach – don’t be! You can’t taste it, I promise. And don’t be turned off by the color, the berries will turn the smoothie into a brownish-green color. Not always pleasing to look at, but still tasty!

Want to try a different version of a green smoothie? Check out the green monster smoothie.

Fruity Green Smoothie
Yields: 1 large smoothie

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Ingredients:
1 cup strawberries, raspberries or blueberries, frozen
1/2 cup plain greek yogurt
1/2 cup orange juice
1/2 cup fresh spinach
1 tablespoon ground flax seed (optional)

Directions:
Combine all ingredients in a blender, and blend until smooth. If using fresh strawberries, add a handful of ice.

Fruit Green Smoothie3

Source: Stick a Fork In It original recipe.

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Jan 2013
Mozzarella Stuffed Meatballs

Mozzarella Stuffed Meatballs3

What is about stuffing one thing into another that makes people go crazy? Stuffed breads, stuffed crust pizza, stuffed cookies, and now, mozzarella stuffed meatballs. They look like a typical meatball, but in the center you’ll find a gooey, warm ball of cheese. Amazing. Talk about taking your everyday meatball up a notch.

To make these I used my favorite meatball recipe, then added a small cube of mozzarella cheese to the middle. You could even use cheese sticks for the center, if you desire. Need some ideas for sauce? Check out my favorite sauce recipe here, here, and here.

Mozzarella Stuffed Meatballs
Yields: About 20 meatballs

Mozzarella Stuffed Meatballs 4

Ingredients:
1 pound ground beef
1 egg
3/4 cup breadcrumbs
1/2 cup parmesan cheese, grated
1 teaspoon garlic salt
1 teaspoon parsley
8 ounces mozzarella cheese, cubed

Directions:
Combine all of the ingredients, other than the mozzarella, in a large bowl. Use your  hands to mix the ingredients until well combined.

Take a small amount of the meat mixture and flatten it in the palm of your hand. Add 1 cube of the mozzarella, and use the palm of your hands to roll into a ball.

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Place in a baking pan and bake for 15-20 minutes until browned throughout. Serve on top of spaghetti or as a meatball sub.

Mozzarella Stuffed Meatballs

Source: Stick a Fork In It original recipe.

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Posted in Beef, Italian, Main Dish, Pasta | 2 Comments

Jan 2013
BBQ Beer Can Shredded Chicken

BBQ Beer Can Chicken

Confession time. In my {almost} 26 years of existence, I have never drank a whole beer. I’ve tried it, of course, but I can’t seem to acquire a taste for it. While all my friends are tapping the keg, I am that weirdo drinking a glass of Moscato while tailgating at football games. I am one classy gal, I tell you.

Nevertheless, this recipe involves a cup of your favorite beer, but trust me, you can’t taste it. It simply flavors the sauce and helps make the chicken moist and tender. The recipe itself is so ridiculously easy, as it takes little prep work ahead of time. There’s nothing I love more than throwing ingredients into the crockpot and letting it do its magic. By the time you get home from work, you have delicious, tender chicken in a thick, flavorful BBQ sauce. All that’s left to do is to shred the chicken and toast some buns. So easy even husbands can do it. :)

The recipe yields quite a bit, but it freezes wonderfully to be used later to make pizza, quesadillas, paninis, etc.

BBQ Beer Can Shredded Chicken
Yields: 8-10 servings

BBQ Beer Can Chicken

Ingredients:
3 pounds boneless, skinless chicken breasts (about 6 large)
1 tbsp onion powder
1 tbsp paprika
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp black pepper
1 cup beer (any kind you like)
3-3 1/2 cups of barbecue sauce

Directions:
Add all the ingredients, other than the chicken into the bowl of a crockpot and stir to combine. Add the chicken and cover with the sauce. Cook on low for about 6 hours.

Shred the chicken, and serve on toasted kaiser rolls and top with coleslaw.

*Freezer-Friendly Tip* – Freeze extra chicken in ziplock bags to use for pizza, quesadillas and baked potatoes.

Source: The Dainty Chef

 

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Posted in Chicken, Crockpot, Freezer Friendly, Main Dish, Sandwich | 9 Comments

Jan 2013
Brownie Batter Dip

Brownie Batter Dip

Say it with me know. Brownie. Batter. Dip. As in, a perfectly acceptable reason to eat brownie batter, without worrying about eating raw eggs. It’s sweet, but not too sweet, silky and chocolate-y, and seriously tastes just like brownie batter. It’s uh-mazing. Serve it with strawberries, pretzels, vanilla wafers, marshmallows, animal crackers and/or apples. Or, just grab a spoon. I won’t judge. :)

Brownie Batter Dip
Serves: 8-10 servings

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Ingredients:
8 ounces cream cheese, light or regular, softened
1/4 cup (4 tablespoons) butter, softened
2 cups powdered sugar
5 tablespoons all-purpose flour
5 tablespoons cocoa powder, regular or Dutch-process
2 tablespoons brown sugar
1 teaspoon vanilla
2-4 tablespoons milk
Chocolate chips for garnish (optional)

Pretzels, strawberries, marshmallows, graham crackers, animal crackers, or apples for dipping

Directions:
Using an electric mixer, whip the cream cheese and butter together until light and fluffy, about 1-2 minutes. Add the powdered sugar and mix well.  Add the flour, cocoa powder, brown sugar, vanilla and 2 tablespoons milk. Mix until smooth.

Add additional powdered sugar or milk if needed, until the desired consistency is reached. You want the dip to be soft enough to easily dip a pretzel without breaking it, but stiff enough to hold its shape and not be runny.

Garnish with chocolate chips, if desired.

Source: Mel’s Kitchen Cafe

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Posted in Chocolate, Dessert, Dips | 40 Comments

Jan 2013
Sweet and Sour Meatballs

Sweet and Sour Meatballs

Mini meatballs are the quintessential appetizer. They’re tasty, filling, and easy to eat with a toothpick – all requirements of a good appetizer, right? These meatballs are sweet and tangy, and make a perfect additon to every party. They are easy to make, and can even be made ahead of time to save you time. To make your life even easier, you can use frozen meatballs, but I think the homemade meatballs really add a lot of flavor. Give them a try for your next get together, or even on a nice crusty roll for a quick dinner.

Sweet and Sour Meatballs
Yields: 40-50 mini meatballs

Ingredients:
For the Meatballs:
4 slices hearty white sandwich bread, torn into pieces 1/2 cup whole milk
2 large egg yolks
1/2 pound ground pork
1/2 cup finely chopped fresh parsley
2 garlic cloves, minced
1 teaspoon salt
2 teaspoons pepper
2 1/2 pounds 85% lean ground beef

For the Sauce:
1 tablespoon vegetable oil
1 onion, minced 1 (28-ounce) can tomato sauce
2 1/2 cups apricot preserves
1/4 cup packed dark brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1/4 teaspoon red pepper flakes

Directions:
Pre-heat the oven to 450 degrees F.

In a large bowl, mash together the bread, milk, and egg yolks until smooth. Add the pork, parsley, garlic, salt and pepper and mix until well combined. Add the beef and mix until combined.

Using a tablespoon, roll the meat mixture in 1 1/4 inch meatballs and place on a rimmed baking sheet. Bake the meatballs until cooked through and beginning to brown, 12-15 minutes.

While the meatballs are baking, heat oil in Dutch oven over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Mix in tomato sauce, preserves, sugar, Worcestershire, mustard, and pepper flakes and bring to boil. Reduce heat to medium-low and simmer until sauce is thickened, about 15 minutes. Add meatballs and simmer until 5-10 minutes.

To Make Ahead: After the meatballs have finished baking, let cool to room temperature, then refrigerate until firm, about 30 minutes. Transfer to large zipper-lock freezer bag and freeze for up to 1 month. Allow the sauce to cool to room temperature. Transfer to airtight container and freeze for up to 1 month.

To Serve: Reheat sauce, covered and stirring occasionally, in Dutch oven over medium-low heat. Once sauce reaches simmer, stir in frozen meatballs and cook until heated through, 10 to 15 minutes. Serve, or keep warm in a crockpot.

Source: Sweet Pea’s Kitchen

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Posted in Appetizer, Beef, Football Food | 1 Comment

Jan 2013
Crockpot Chicken Tortilla Soup

Chicken Tortilla Soup

There’s something I love about starting a new year. It’s a fresh start, a clean slate, and a great opportunity to think about things you want to accomplish in the next year. I for one, am a huge fan of lists, so I’ve compiled a short list of just 32 things that I want to get done in the next year. It includes everything from financial goals and buying our first home, to getting a puppy and finally finishing some crafty projects that I’ve wanted to do. I’m hoping that I will find the time and energy to get everything done before 2014 rolls in.

One of my goals for the year is to be better about meal planning. Or should I say, sticking to my meal plans. I typically spend Sunday nights browsing Pinterest and my favorite cooking blogs to come up with a game plan for the week. It all sounds promising, but by mid-week, I’m exhausted, and lack any energy or desire to cook these complicated meals that I’ve had planned.

This is where this soup comes in. It’s made in the crockpot, with very little prep required, so I can easily dump everything in, turn it on, and have it ready to eat by the time I get home from work. It’s chock full of veggies, and made with a broth base, so it’s lower in fat than most cream based soups. Plus, it re-heats well and freezes beautifully. Perfect for those nights when you just don’t have time to cook.

Crockpot Chicken Tortilla Soup
Yields: 8-10 servings
 Chicken Tortilla Soup2

Ingredients:
1 lb chicken breast, trimmed
15 oz can sweet whole corn kernels, drained
15 oz can diced tomatoes, drained
5 cups chicken stock
3/4 cup onion, chopped
3/4 cup green bell pepper, chopped
1 serrano pepper, minced
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt
1 tsp ground pepper

Monterey Jack cheese, shredded
Seasoned tortilla strips

Directions:
Combine all ingredients, other than the cheese and tortilla strips to your crockpot, and stir to combine. Cook on high for 4 hours or low for 8 hours.

Prior to serving, remove chicken breasts. Shred using two forks, or my favorite stand mixer trick. Return the chicken to the soup, and stir to combine.

Serve with cheese, tortilla strips, or tortilla chips.

To make your own tortilla strips: Slice corn tortillas into 1/4 strips. Place on a baking sheet, spray with non-stick cooking spray and season with salt. Bake at 400 degrees for 5 minutes, or until crispy.

*Freezer-Friendly Tip* – Freeze in individual portions for up to 6 months. Re-heat in the microwave or on the stovetop.

Source: Baked by Rachel

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Posted in Freezer Friendly, Healthy, Main Dish, Mexican, Soup | 8 Comments