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As I sit here at my desk writing up this post, the sun is peaking through the clouds.  You see, we just experienced a heavy downpour due to a tropical storm in our midst, but even with the rain – it’s still quite hot and humid.  I honestly forgot to share this delicious recipe with all of you and decided I better hop on it and get it out before Fall approaches us and I completely forget altogether.  It’s been pretty warm lately here in Hawaii and while I do enjoy the summer months, I enjoy a great drink that just hits the spot to cool you down in a heartbeat.  Today I’ll be sharing with you a couple of easy to do recipes that are for drinks that are refreshing and light – perfect for the last of the summer months.  These drinks feature Cascade Ice and a few ingredients but they will be an absolute hit at your backyard BBQ or potluck or just to enjoy while sitting on the veranda enjoying the warm summer and what’s left of it.

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Let’s start with the Coco-Lemonade:

Let’s face it, a BBQ isn’t complete without some good ol’ fashion lemonade and it’s probably one of my favorite summer drinks.  This Coco-Lemonade is great and offers a fun little twist.  Start with a chilled glass full of ice and add 3 oz. of Cascade Ice Coconut and 4 oz. of Cascade Ice Lemonade.  Garnish with sliced lemons and a sugar rim for that sweet and tart taste and a little glam.  This is the perfect drink for the little ones because it’s refreshing and who doesn’t love a great lemonade.  Looking to spice it up a bit?  Add a shot of coconut rum to give it that pina collada twist with some lemon flare.  Garnish with coconut sugar and you have yourself a delicious drink.

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Cascade Ice offers a variety of delicious drinks for any BBQ or Summer Party (as well as year round).  Blueberry Watermelon, Strawberry Lemonade, Coconut, Lemonade and Pomegranate Berry are all delicious and refreshing all on their own.  You can experience guilt-free taste without the sodium, caffeine and gluten and enjoy the taste that’s absolutely great.  Cascade Ice offers 30 great tasting varieties.  Cascade Ice water is a flavored sparkling water with a clean crisp, delicious taste.  Cascade Ice water eliminates the unnecessary, unhealthy “extras” you can find in other flavor waters like sugar, sodium, carbs, caffeine and gluten and gives you pure, refreshing taste that you’ll love.

Not into coconut or lemon?  Don’t you worry – I got you covered with a few more recipes you can try.  For my melon lovers, try the Melon Mixer.  That delicious watermelon we see in stores can be used in a wonderful and refreshing, thirst quenching drink.  Start with 3 oz. of Cascade Ice Blueberry Watermelon (yum).  Pour in 1 oz. of club soda and add several slices of watermelon and blueberries to the mix.  Stir to release the fresh flavor and you’ll have a drink fit for the Gods.  Add a little vodka for an adult version of this drink and you are good to go.

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Love Pomegranate?  Well, try the Pomegranate Icer.  Since Pomegranates pack a punch of vitamins and anti-oxidants and they are in season for summer, this is the perfect time to try this drink.  Start with 4 oz. of Cascade Ice Pomegranate Berry and 1 oz of Cascade Ice Strawberry Lemonade in a glass with crushed ice.  Top it off with fresh pomegranate seeds for the perfect touch.  You can turn this drink into a cocktail version by adding a shot glass or two of vodka and garnish with pomegranate seeds.

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Looking for more ideas for summer drinks that will cool you off?  Check out the recipe section on the Cascade Ice site and get inspired.  http://www.cascadeicewater.com/recipes.html

I’m looking forward to trying out new recipes and I love that I can find Cascade Ice at so many locations in the islands.  The drinks are delicious and I love that there are so many flavors that everyone in my family will find one they enjoy.  What about you?  Do you think any of these drinks will tickle your fancy this summer and if you do – which one do you think you’ll give a whirl.

Signature Honey

Disclaimer:  The products mentioned in this post were sent for review consideration and feature.  All opinions are my own, 100% honest and unbiased as with anything on this site.  Affiliate links may be listed through out.

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Being a Hawaii girl – born & raised, I have a love for all things seafood… yes, even raw seafood.  The islands are my home and as a child I learned to fish and dive for my food to provide for my family.  Because of this, special recipes passed down over the years are favorites of mine and I absolutely love sharing my love for my culture with my friends around the World.  Poisson Cru, otherwise known as Tahitian Style Poke (poke = po – ke) is different from the familiar Ahi Poke you see in Hawaiian style restaurants.  It’s a poke that is similar to ceviche with ingredients like lime juice to marinate the fish, but also uses coconut milk to give it a different texture and taste.  It’s a tangy take on the original Poke you may be used to at a Lu’au but just as delicious and full with fresh ingredients to make a hearty and tasty dish.

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Foodie Friday – Poisson Cru, Tahitian Style Poke Recipe

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 8

Ingredients

  1. 1 lb fresh fish (I used ahi – but you can select to use snapper or swordfish also). Cut your fish in 1 3/4 inch x 1/4 inch cubes
  2. 3 tablespoons Masago/Tobiko (orange fish roe) this is not a traditional ingredient, but I love it and it really adds to the flavor and texture
  3. 1 small sweet round onion (Kula Onion from Maui is the best, but any sweet round onion will do). Minced
  4. 1 small Japanese cucumber, chopped
  5. 4-5 stalks green onion, chopped. Separate the white and the green parts – chop both
  6. 1 large tomato – seeded and chopped
  7. 1/2 cup lime juice (fresh preferred)
  8. 1/4 cup coconut milk (fresh preferred, but you could get the type in a can or frozen in the ethnic food section.)
  9. 2 pinches Hawaiian Rock Salt or Ala’e
  10. Sprig of Cilantro (I use this for garnish)

Instructions

  1. In a mixing bowl, combine the ahi (or fish of choice) with all of the ingredients, except use only the white parts of the green onion.
  2. Allow to sit for 10 minutes (place in the refrigerator while waiting).
  3. Prior to serving, drain the excess liquid and taste the poke to adjust seasoning.
  4. Add more hawaiian salt or coconut milk if you need.
  5. Garnish with the green parts of the chopped green onion and cilantro.
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Ingredients:

  • 1 lb fresh fish (I used ahi – but you can select to use snapper or swordfish also).  Cut your fish in 1 3/4 inch x 1/4 inch cubes
  • 3 tablespoons Masago/Tobiko (orange fish roe) this is not a traditional ingredient, but I love it and it really adds to the flavor and texture
  • 1 small sweet round onion (Kula Onion from Maui is the best, but any sweet round onion will do). Minced
  • 1 small Japanese cucumber, chopped
  • 4-5 stalks green onion, chopped.  Separate the white and the green parts – chop both
  • 1 large tomato – seeded and chopped
  • 1/2 cup lime juice (fresh preferred)
  • 1/4 cup coconut milk (fresh preferred, but you could get the type in a can or frozen in the ethnic food section.)
  • 2 pinches Hawaiian Rock Salt or Ala’e
  • Sprig of Cilantro (I use this for garnish)

Preparation:

In a mixing bowl, combine the ahi (or fish of choice) with all of the ingredients, except use only the white parts of the green onion.  Allow to sit for 10 minutes (place in the refrigerator while waiting).  Prior to serving, drain the excess liquid and taste the poke to adjust seasoning.  Add more hawaiian salt or coconut milk if you need.  Garnish with the green parts of the chopped green onion and sprig of cilantro.

Service:

Serve the preparation of the Poisson Cru immediately after it has sit for the 10 minutes.  This mixture will serve about 8.  If you will not be serving this mixture immediately – please prep and cut all items but do not mix together until ready to serve.

**This is my take on the Poisson Cru recipe.  There are many available now a days with personal interpretations of the recipe as well as additional or less products.  You can definitely use my recipe as inspiration to add different takes.

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What is Pokē?

Pokē is traditionally made with yellowfin tuna or ahi.  The traditional poke consists of ahi tuna, green onions, chili peppers, hawaiian sea salt, soy sauce, sesame oil, roasted kukui nut (candlenut) and limu and served as an appetizer in Hawaiian cuisine.  It is often referred to as a raw fish salad. Pokē is the Hawaiian verb for “section” or “to slice or cut” and refers to the slices / cuts of the pieces that are mixed into this salad.

I hope you enjoyed this easy to create recipe.  Some of the ingredients may be a bit challenging to find, but you can get the roe and fish at most fish markets and the other items like coconut milk at the ethnic section of your store.  If you try this recipe, please come back & let me know.  Are you a fish eater?  Do you think you would enjoy something like this?

Signature Honey

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Do you follow me on Snapchat?  If so, you may have seen my short little demo of my version of the Starbucks Pink Drink and how I created my own.  It’s really easy (I have a download of the DIY from my snaps embedded below) and most of the time you can either find all the ingredients you need in your refrigerator or freezer or they are cheap to pick up from your local grocer.  Today I’m going to share with you the recipe and a little chit chat too.  So – keep reading to learn how to make your own DIY Starbuck’s Pink Drink – the drink that’s so popular on Social Media that many Starbucks shops are having a hard time keeping them in stock.

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So what is the Starbucks Pink Drink and what does it consist of?  The Starbucks Pink Drink includes the Strawberry Acai Refresher (a drink that is normally served on ice with water as its base liquid) and instead of water, it is mixed with coconut milk.  It’s easy to make and if you are looking to really keep with the Starbucks flavor – you can certainly pick up your own packet mix from your local Target or Starbucks and mix the powder with ice and coconut milk, add a few chopped up strawberries and you’re good to go.  A few days ago, I ordered my own version of the Pink Drink with a Very Berry Refresher instead of the Strawberry Acai from Starbucks and realized that I wanted something with a little more body to it so I created my own version of the Strawberry Acai since I already had the supplies on hand.

Here’s what you need to create your own Starbucks Pink Drink at home:

  • Strawberries – I decided to go with frozen Strawberries because it’s what I had on hand and I wanted a frothier taste and texture with a little more body.  I used about 20 medium to large sized frozen strawberries to make 62 oz of pink drink.
  • Acai Blend – You can find these at your local grocer in the frozen section.  I always have this on hand because I make homemade Acai Bowls.  If you are using the packets I have – then you’ll want to use half of the packet to 62 oz. of the pink drink.
  • Coconut Milk – You can use any kind you have or want.  I chose the Silk Coconut Milk because it is what we have on hand.  I used approximately 42 oz. of coconut milk added into my pink drink.
  • White Grape Juice Concentrate – these are cheap so I tend to have a few in the freezer at any given time.  The white grape juice is best because it adds a bit of sweetness without changing the color of the juice, leaving it with its pink hue.  You can also use apple juice.  I used approximately 12 oz. of white grape juice concentrate added to my pink drink.

This recipe will make 2 Trenta Sized (31 oz.) cups for a total of 62 oz.  You can opt to use smaller cups but that is what I had to use so I measured accordingly.

In the video embedded above – I share with you what I shared with my Snap Fam. Basically it’s the quick and easy steps in Snapchat form. Making this drink should be easy, fun and literally take a minute or two – making it the perfect summer drink.

  1. Place your strawberries, acai blend and white grape concentrate into a blender, food processor, etc.  I used my Ninja to chop them up and slightly pulse the strawberries so that it would blend all the ingredients, but also break down the strawberries so they were not whole.  You want to leave a little bit of body left in the mix so you get strawberry pieces blended into your drink.  It makes it taste better.  If you are using fresh strawberries, chop up your strawberries that are being placed into the coconut milk, but blend the others to get that pink drink and full bodied flavor.
  2. Add your strawberry, acai and white grape juice mixture in the bottom of your cup.  Since I had gone to Starbucks the day before – I used Trenta cups to host my drink.
  3. Add your coconut milk.  I poured the coconut milk to fill the remainder  3/4 of the cup but still leaving enough room to stir the mixture within the cup without making a mess.
  4. Stir the coconut milk and strawberry mixture together until you see the beautiful pink shade and the milk and fruit blend is combined.
  5. Enjoy!

If the drink is too sweet for you – decrease the amount of white grape concentrate and replace with more coconut milk or just add more coconut milk to the drink.  You can store this in the refrigerator for a few days before drinking, but just make sure you stir up the mixture before serving to combine since the fruit will settle and the coconut milk can separate.

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Check out my quick Snapchat Video here (which I have uploaded to YouTube for future reference) so that you can kind of see how much you should blend the strawberries to get the right consistency.  But remember… you can’t screw this up – taper the recipe to fit your need and create your own.  This is so easy to make that my family is absolutely loving it and it will be a hit for summer parties.  If you decide to create your own, please be sure to stop in and let me know – I would love to hear how it worked out for you.  Not a strawberry fan?  Use mangoes, any other type of berries, melons or what ever type of fruit you desire.

** And, if you are looking to turn this into a little cocktail for the summer – add coconut rum and you’ll have a delicious summer cocktail beverage. 

Have you tried the infamous Pink Drink from Starbucks?  If so, are you planning to try this recipe at home and make your own?  I hope you enjoy!

Happy Summer

Signature Honey

Disclaimer:  This is my own take on the infamous Starbucks Pink Drink.  I do not work for Starbucks nor am I getting paid to provide this recipe for anyone.  Affiliate links are posted through out.  It has taken me a few days to get the taste the way I want it, but I do not claim to have come up with the original Starbucks recipe – this is just my own version and take on the drink.  To me it tastes similar and I like it.

If you are anything like me, then you have a craving for some form of pasta or pasta sauce on a weekly.  I try my best to eat it in moderation, but any form of pasta is my favorite as Italian food literally is my favorite type to eat.  While I don’t knock those that choose to use jar or can pasta sauce (you can take any of those and really turn it up in flavor if you do it right), I make many of my sauces from scratch.  It’s easy and I tend to have the ingredients on hand for any given moment.  One of my favorites is Pesto.  Pesto keeps pretty well so you get a lot of use out of it and I also use it as a seasoning to some of my traditional pasta sauces like my homemade alfredo.  A favorite pesto of mine is the Macadamia Nut Pesto and it’s one you can find in my house often.  It’s easy and today I’m going to share it with you my easy macadamia nut pesto recipe.

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Creating the perfect Pesto is about great “green” ingredients.  I love fresh basil so the fresher you can get it – the better it tastes and the longer it will last once you make your pesto.  I have done pesto with Kale and spinach before and they all come out really nice, so it really is up to you.  Before making your pesto, check to see if your local Farmer’s Market has some fresh basil, grab a few sprigs from your garden or pick up a fresh batch from your local grocer.

Check out the video walk through here:

 

When selecting your ingredients, you can go all fresh – but I chose to use what I had on hand. What I love about recipes like this is that you literally can taper the ingredients and when I’m craving something, I like to be able to cook things on a whim.  This is a no cook recipe… so if you’re in the mood for some really good pesto and have the ingredients on hand or can pick it up – try this out.

Easy Macadamia Nut Pesto Recipe – Foodie Friday

Prep Time: 10 minutes

Ingredients

  1. 1 1/2 cups fresh basil
  2. 2-3 tablespoons extra virgin olive oil (you will add this in according to the texture you want, if you want it more on the liquid like side - add more)
  3. macadamia nuts (approximately 20 - 25 nuts for this particular recipe, more or less depending on your taste preference) You can also use: Pine nuts, walnuts, etc.
  4. 1/4 cup parmesan cheese or three cheese blend with parmesan and asiago blend (great for a nutty taste)
  5. 4 cloves minced garlic
  6. 1 Pinch kosher or rock salt (to taste)
  7. Add ins: If you are looking for a little added flavor and some awesomeness, add in a pinch or two of truffle salt or a drizzle of truffle oil. I usually add something along those lines for a great flavor profile.

Instructions

  1. Add all of your ingredients except for the oil, into your chopper, blender, food processor - what ever it is you decide to use. I'm using my Ninja chopper.
  2. Blend/chop/process the ingredients to the consistency you are looking at for your pesto dish.
  3. Stop the process and add in your oil a little at a time until it is well combined. If you want a thinner consistency, add more oil - a little at a time.
  4. Once you get the flavor and texture you want, you're done.
  5. Store in an airtight container, or use right away. If you are storing, add a little bit of your extra virgin olive oil over the top of the pesto prior to storing to keep it fresh.
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Don’t forget to check out the video (embedded above) or click the link here for all the details, a step by step walk through and more.  This is such an easy recipe, you can use so many other products in place.  If you are not a fan of macadamia nuts, you can replace them with the traditional pine nuts or use walnuts, almonds… whatever you are in the mood for.  Like I mentioned previously, you can also replace the basil with items like kale or spinach.  The texture will be a bit difference, but overall – it will have the same type of concept.  I like to also add a little bit of coconut oil into my recipe, but chose not to since the weather is a bit cold, I didn’t want it solidifying in the mixture.

I hope you enjoyed this recipe and if you decide to try it out, be sure to come and let me know.

Bon Appetito

Signature Honey

Disclaimer:  This recipe is utilizing products and ingredients I purchased with my own money.  All opinions are my own, 100% honest and unbiased and I was not paid to provide my thoughts.  This post and video are not sponsored.  Affiliate links are posted through out.

Happy Foodie Friday!  Today I decided it was about time I shared my super simple beef stroganoff recipe.  It’s not the healthiest, but most comfort food really isn’t, to be honest.  While I did make some changes and adapted this recipe for myself and my family, I took the base and root of this meal from my mommy who would cook it for us when we were kids.  What makes Beef Stroganoff so delicious and such a great comfort meal is that it has a hearty taste and flavor to it.  It’s perfect on those chilly evenings as a warm alternative to soup and of course, because of the pasta in the recipe, it really makes for a great comforting dish.  I made this recipe to be an easy one so that I could dinner on the table for those nights when we just didn’t have the time to slave in the kitchen for hours.  In about 30 minutes, this meal is cooked and ready to go.  Follow the video for a step by step outline of what to do.  I hope you enjoy this dish as much as my family does.  Bon Appetite.

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Supplies / Ingredients needed: 

  • 1 Tablespoon Kikkoman Soy Sauce or Aloha Shoyu – any type of soy sauce
  • 1 – 1 1/2 tbsp minced or fresh garlic
  • 3/4 cup – 1 cup sour cream
  • garlic salt or rock salt to taste
  • fresh parsley or parsley flakes – chopped, added for garnish and to taste as seasoning
  • 2 tbsp chopped white/round onion
  • pepper to taste
  • 10.5 oz. canned cream of mushroom soup
  • 1 1/2 tbsp all purpose flour
  • 16 oz. / 1 lb. bag wide egg noodles
  • 1 lb. of beef – you can select to choose steak, stew meat or whatever works for you or you have on hand
  • 16 oz container white cap mushrooms or whatever mushrooms you have on hand (chopped or sliced)
  • 1/2 stick of butter
  • 1 tbsp Worcestershire sauce
  • 1/2 cup of water or beef stalk

Directions:

  1. Add butter to your hot pan / skillet and allow to melt
  2. Cut up your meat to small bit size pieces and cook/brown meat until you have it at the right temperature completeness you are looking for
  3. Add your garlic and onion to your pan and cook in the butter
  4. Add your meat to the garlic, onion and butter mixture  (in the video I added the chopped onion flakes later, but if you are using fresh onion, add now)
  5. Add Worcestershire sauce
  6. Sprinkle in the seasoning you want to use:  parsley flakes, garlic salt or rock salt, pepper, herbs, etc.
  7. Start boiling your egg noodles – they take approximately 7-9 minutes to cook
  8. Add your sliced/chopped mushrooms to your beef mixture
  9. Once the mushrooms have softened, you’ll start working on your sauce
  10. Add 1/2 cup of water to stretch out the beef flavor, you can use beef stalk if you want
  11. Add 1 1/2 tbsp to your beef and sauce mixture and stir well, let cook to thicken
  12. Add your whole can of cream of mushroom soup, mix into your sauce and with meat well
  13. Add sour cream to the mixture and combine
  14. Add Soy Sauce and combine well
  15. Allow the stroganoff to simmer for 10 minutes
  16. When egg noodles are done, drain water and plate noodles
  17. Pour stroganoff over noodles and sprinkle some parsley as garnish on top
  18. If you are like my family – you can take your egg noodles and combine with stroganoff in the pan and serve that way as well.

I hope you and your family enjoy this really simple recipe.  I usually cook this meal when I have some left over stew meat or steak in the freezer and since we always have egg noodles on hand, it makes for a great meal.  This meal is simple and easy.   You can decide to add some vegetables on the side or a side salad to complete the meal or eat it as is.  Like I mentioned previously – this is the type of meal that is perfect for cuddle weather – it’s warm and hearty, but not a soup, so it makes a great and quick meal for any time of year.

Enjoy!

Signature Honey

This recipe is one that my mother showed me as a child and one I adapted to include other ingredients.  All opinions are my own, 100% honest and unbiased and this is not a sponsored post.  Affiliate links are posted through out.

Most people that know anything about me, know that I’m absolutely and completely obsessed with pizza.  Seriously, how can anyone resist the ooey gooey greatness we have come to love?  As someone who is a self proclaimed pizza aficionado (or pizza addict in lame mans terms), I find that it is something we can eat in our house at least once a week if we have the opportunity.  Sadly – it’s not always an option, but hey, a pizza addict can dream!  Pizza can be made in a variety of ways with a plethora of toppings and a quick and easy one to create is the Pizza Monkey Bread (or as I call it in our house, Pull Apart Pizza Bread). I have been seeing a version of a similar recipe going around on the internet now for a couple of months and I thought to myself – “hey, I do that at home – I think I’ll share it with the world” and so that is what I’m doing today.

Pull Apart Pizza Bread or Pizza Monkey Bread

This cheesy gooey greatness is so easy to use and you can certainly mix it up to create something that your family will enjoy.  I decided I would make this for dinner the other night because 1) our day was crazy and prep for this dinner dish is so fast you won’t blink an eye and 2) pizza is my comfort food and after a long day, the cheese greatness you see definitely hit the spot.

Pull Apart Pizza Bread or Pizza Monkey Bread

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: Will easily serve 5+ people depending on whether it is a meal or appetizer

Ingredients

  1. 2 Cans Pillsbury buttermilk or butter biscuits
  2. 2-3 cups mozzarella cheese (depending on how cheesy you want it to be)
  3. 1/2 cup grated parmesan cheese
  4. 3 tbsp olive or coconut oil
  5. 1 cup pepperoni (you can decide whether to use traditional or turkey)
  6. 1 tsp parsley flakes
  7. 1 tsp oregano
  8. 1 tsp basil
  9. 1 tsp minced or granulated garlic

Instructions

  1. Preheat your oven to 350 degrees
  2. Spray bundt pan or baking pan with cooking spray or drizzle olive oil so that your pizza bread doesn't stick
  3. Cut each biscuit into 4 quarters
  4. Drizzle olive oil and herbs onto the biscuits and toss lightly so that all biscuits are coated
  5. Layer biscuits into the pan starting with the first layer. It doesn't need to be perfect or even but make sure it is in one layer
  6. Layer mozzarella cheese, parmesan cheese and pepperoni over the first layer of biscuits
  7. Add second layer of biscuits
  8. Layer second layer of mozzarella cheese, parmesan cheese and pepperoni on second layer of biscuits
  9. Sprinkle some herbs on the top and a little more parmesan cheese
  10. Cover with foil and bake for 40-45 minutes
  11. Remove the foil cover and allow to finish baking uncovered the last 5-7 minutes to it will be golden brown.
  12. Serve with pizza sauce to dip bread in
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I hope you enjoyed this quick and easy recipe.  It’s such an easy one to create and you and your family will enjoy it.  Remember, this is perfect for utilizing ingredients you already have on hand but also incorporating those ingredients you would like to use.

Pull Apart Pizza Bread or Pizza Monkey Bread

Have fun and Enjoy!

Signature Honey

 

Disclaimer:  This post is in no way sponsored.  All information and products discussed were purchased by me with my own money.  Affiliate links posted through out.

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Happy Aloha Friday!  Today I’m sharing with you an easy recipe to create my Suiza sauce that we serve over my husbands homemade Chicken Enchiladas or even over pasta.  Sometimes we serve my Suiza sauce over my husband’s “broke the mouth” (a local Hawaii term) Chicken Enchiladas that include shredded chicken that is so soft and tender they will melt in your mouth.  Today I share with you my recipe (not for the enchiladas – sorry), but the suiza sauce or as I like to call it my Avocado Cream Suiza sauce.  I hope you enjoy!

Chicken Enchilada Suizas

My husband will simmer his chicken for hours until it is soft and tender and it simmers in a special enchilada sauce that he makes.  When assembled, he will place in either a corn or flower tortilla – which ever we decide we want to have that day.  We also make up a batch of Achiote Orange Rice and Refried beans topped with cheese as the sides and complete the whole recipe with my homemade Avocado salsa (recipe can be found here), though you can also choose to do a regular salsa or guacamole (I have a recipe for my homemade guacamole here).

So – what is Suiza anyway?  Suiza which means Swiss, is an adjective that indicates a dish is topped with a white, milk or cream-based sauce.  It is often a sauce used over enchiladas or burritos but my family also loves it served over pasta. 🙂  It’s an easy to make sauce and includes a few ingredients to make.

So now that I have your mouth watering, let’s move on to the Suiza recipe.

Ingredients needed:  (Please note that I NEVER measure when I do this recipe, so all of the ingredients listed are general sizes or what I use for my grocery list.  You can taper according to flavor and taste. My recipe is used to top enchiladas for a family of 5 and there is normally enough left over to top our pasta for the following night’s dinner)

  • Tomatillos – these are seasonal and I can’t normally find them in my local stores often.  I like to use the Herdez Salsa Verde in place of Tomatillos if I can’t find them in my stores but a green Tomatillo Salsa will do.  If you are using salsa, then about 1/2 – 3/4 a cup worth, if you are using Tomatillos, then I usually will use 3 whole ones.  Prefer or have canned Tomatillos, you can use one 8 oz can.
  • Heavy whipping cream – this is what gives the sauce it’s creamy texture and thickens the sauce.  Use approximately 2-3 cups of sauce depending on how much you are going to make.  If you are unable to use heavy whipping cream, coconut milk works.  I tend to pull for my Silk Unsweetened coconut milk in it’s place as it will thicken up reasonably well and the coconut flavor adds a creaminess to the sauce without going overboard.
  • Avocados – I LOVE Avocados and tend to go overboard when I put it in this recipe.  For a batch of this size, you will want approximately 2 avocados – full sized/large.
  • Cilantro – you can use the stems and leaves in this recipe.  I love the flavor of cilantro so taper as you see fit, but I use approximately 1 1/2 cups of fresh cilantro in my sauce.
  • Lime – One large lime (you will be adding the juice only)
  • Round Onion (or white onion) – I prefer sweet round onion, but you can use what you have on hand.  I use approximately half of a medium sized onion.
  • Seasoning – You will season to taste and add what you want but I usually will pull and use the following seasonings:  Garlic Salt, Pepper & Cumin.  Since your sauce will be a lighter color, white pepper will work.
  • Extra – If you are using Tomatillos – you will want to add some green chiles (your choice), but I love using the canned ones from Hatch or Herdez.  I usually get the 4oz can.  If you are using Salsa Verde, you can add more chiles if you need, but usually we find we do not need to.

Directions:

  • If you are using Tomatillos, you must peel the outer layer, cut in half and place in your blender.  Same goes for the Avocados (remove the seed), Cilantro and Round Onion.  You will also be juicing your lime.
  • Take all of your ingredients and put into a blender (I use my Ninja) and blend until creamy.  You will notice that with the heavy whipping cream, the cream will thicken as it is blended.
  • After sauce is creamy, put on the side to add to your enchiladas.
  • Cover your enchiladas with your cream sauce and top with cheese and put your enchiladas into the oven until the cheese has melted.  You can warm the sauce prior to putting on your enchiladas if you would like.  Simply heat in a sauce pan or put in the microwave.  You want to warm the sauce, not over cook it.
  • If you are using this over pasta as we like to do… cook up your favorite pasta and add your favorite meat – we love it with chicken.  Add the sauce to your pasta dish and toss – done!

Note:  If you make up a large batch of this sauce and find you have left overs, it will keep well in a closed container for 2 days and you can then use over pasta.  Our favorite pastas to serve this sauce with are:  Spaghetti and Penne.

I hope you enjoyed this super easy recipe of goodness.  We absolutely enjoy this in our house and it’s so easy to make, you’ll find different purposes for it as we have.  It is not just a Suiza sauce for us so I changed the name to Avocado Cream Suiza Sauce since it is so universal.  Have fun making this easy sauce and Enjoy!

xo

Signature Honey

Disclaimer:  Affiliate links are listed through out this post however, all products discussed were purchased with my own money.  All opinions are my own and 100% unbiased and honest.

AFFILIATE LINKS

 

With Spring in full swing and Summer right around the bend, I’ve already started making easy and quick recipes for my family that are refreshing and delicious.  A favorite in our house is my easy no bake strawberry shortcake.  I’ll be honest, for years I had thought that I was the genius behind this recipe, but I found out over the years that I’m not the only one who does similar, so I can’t take all the credit for this.

This delicious recipe is the perfect quick treat for Spring and Summer because it tastes refreshing and is perfect for a warm or humid day.  It’s easy to make and I love to get the kids involved in creating it.  This recipe displays great in a trifle bowl, so if you are looking to host a party or bring it as a dish, definitely look into a trifle bowl for presentation and WOW your friends and family.  But since I wanted to make a treat for the boys, I opted for a half pan and it was ready for them to devour.  So, without further adieu, let’s make this scrumptious delicious yummy treat.

Check out the video tutorial (walk-through) embedded below or click here to watch directly on YouTube.  A full list of ingredients are listed below.

Easy no bake strawberry shortcake

Step by Step walk through video

Supplies needed:

  • 1 1/2 – 2 loaves Sara Lee Pound Cake
  • 16 oz ripe strawberries (approximately 16-18 medium/large strawberries)
  • 2 8oz. containers Cool Whip (it is up to you if you want Original, Lite or Fat Free)
  • 2 tbl spoons Granulated sugar (more or less depending on your preference)
  • 1 half pan foil pan (11 3/4 x 9 3/8 in) or 2 standard size trifle bowls

YIELD:  This recipe will yield one half pan (foil pan 11 3/4 x 9 3/8 in) or two standard size trifle bowls.  This will feed approximately 12-15 people depending on the size of the serving.

PREP TIME and COOK TIME:  This is a no-bake recipe and the prep is the time for assembling the dish as well.  With slicing the strawberries as well as cutting up the pound cake and then assembly, you are looking at about 15-20 minutes total.


Directions:

  1. Cut up your pound cake into bite size pieces.
  2. Wash strawberries.  Remove stem and slice into your desired size.
  3. In a bowl, add sliced strawberries and sugar and mix well until all berries are macerated and each berry is coated.  (The berries will look a little darker in shade and you will notice more strawberry juice in the bowl)
  4. Stir up and mix your cool whip in it’s container so that it is smooth and blended.  Do not over blend – the reason behind mixing is to make sure it is smooth and not frozen in the middle (if you are using a frozen whipped topping).
  5. Lay each ingredient in your pan or trifle bowl.  Starting with the pound cake – add your bite size pieces to the bottom layer.  Next, add your strawberries – each ingredient does not have to completely fill the layer as it will all come together in the end.  Finally, the cool whip – spread the cool whip onto the strawberries until smooth and even.
  6. Repeat each step of layering the ingredients till you reach the top of your bowl or pan.  Make sure to leave a small amount of sliced strawberries on the side so you can top your creation for decoration.  The strawberries on top will also be part of the presentation so those you are feeding know that it is some form of strawberry cake.
  7. Serve & Enjoy!

This particular strawberry shortcake is perfect for little eaters like children and displays beautifully in a trifle bowl.  It really is more like a trifle type and is so quick to assemble and make, it’s great for those last minute dishes you need to make for a party.

I hope you enjoyed this quick recipe for today’s Foodie Friday.  If you try it, comment below and let me know or if you snap a photo – be sure to use hashtag #honeygirlsworld so I can check it out.  Bon Appetite.

Signature Honey

Disclaimer:  All products mentioned were purchased by me.  There may be affiliate links posted through out this recipe.  For years I thought I had made up this recipe myself, but found there are many variations of similar.  This is my variation of this recipe.

 

AFFILIATE LINKS

 

There is nothing better than a freshly baked, moist and delicious banana bread.  My children love my banana bread and the other day I wanted to surprise them when they got home from school.  As they walked through the door, the house was filled with sweet scent of honey, brown sugar and banana and a few minutes after they came home, I pulled it out of the oven.  Needless to say, everyone had a hard time concentrating and doing their homework because the house was filled with yummy scents wafting through the rooms.

I hadn’t intended to share my banana bread recipe with anyone, especially since it is so simple and there are so many others on the internet you can find.  However, because it is so simple, I decided it would be a good one to share.

Honey's Easy Banana Bread recipe

Click here to see this recipe on Yummly and Print it for your Recipe Box.

Supplies needed:

  • 4 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon nutmeg or cinnamon (which ever you prefer or you can leave this out)
  • 1 cup butter (to make my bread extra yummy, I use 3/4 of a cup of regular butter and 1/4 of a cup of my homemade honey butter)
  • 1 1/2 cups of brown sugar (I prefer dark brown sugar – but it is up to you)
  • 4 eggs, beaten
  • 8-10 overripe bananas – approximately 5 cups (about 2 bananas per cup – depending on the size)
  • Extra – if you don’t have honey butter – you can use what is required for the butter and add two tablespoons of honey into your mixture.
  • Nuts?  If you are someone who loves nuts, you can add your favorite nuts like Walnuts or Pecans.  Since there are so many allergies in my household, we leave it out.  1 Cup of Nuts is more than sufficient for this recipe – make sure to chop to small pieces so each bite will include some.

YIELD: This recipe will yield 2 loafs of Banana Bread.  You can taper accordingly to your need – however, one loaf is never enough and never lasts. 😀

PREP TIME:  approximately 15 minutes  COOK TIME:  approximately 1 hour 10 minutes


Directions:

  1. Pre-heat your oven to 350 degrees F.
  2. Grease your loaf pan.  I suggest a 9×5 inch loaf pan – metal or Pyrex works.   Do not use smaller than a 9×5 inch as you will have overflow during baking.
  3. In your mixing bowl (a large one) combine / mix your flour, salt and baking soda.
  4. In a separate bowl cream your butter and brown sugar together and once that is done, add your honey (if you are using this in your recipe)
  5. Stir in your beaten eggs and mashed bananas into your brown sugar mixture.  Blend and mix until well combined.  Add your spices and nuts to this mixture.
  6. Pour your banana mixture in with your flour mixture.  Stir lightly to moisten the batter and combine ingredients.  Do not overwork the batter.
  7. Pour into your prepared loaf pan.  I butter my pan – but you can use a cooking spray if you so choose.
  8. Bake in your preheated over for 60 minutes or until a toothpick or fork inserted into the middle of the loaf comes out clean.  Let your bread cool for about 10 minutes in the pan.  If you have a wire rack, you can turn the loaf onto the rack for additional cooling.

This bread recipe tastes great warm or cold and wonderful with a little honey butter smeared on top (regular butter if you like).  The crust and edges of this bread are my favorite.

Considering the steps, this recipe is easy peezy and I definitely suggest you give it a try.

Honey's Easy Banana Bread recipe

If you give this recipe a try – stop on by and let me know how it came out.  I posted this recipe via my Yummly Recipe box, but for some reason I can’t get the plugin to work on my blog, so if you have any tips – let me know.  Happy Eating!

Click here to print this recipe or add to your recipe box.

Signature Honey

 

One Pan Chicken Alfredo Recipe

I’ve done posts and tutorials on my homemade alfredo sauce many times, but I have never talked about my easy One Pot Chicken Alfredo.  Being a mom of three very active and hungry boys pasta is probably a favorite in our house…. whole wheat pasta, regular pasta, macaroni, rigatoni, penne, spaghetti… you name it – we love it.  While I love to cook and take pride in my recipes and meals, I would be lying if I didn’t experiment from time to time to try making an already fast meal – even faster.  Today I bring to you my One Pot Chicken Alfredo with Spinach and Mushrooms.

This meal will take you from pan to table in 30 minutes or less and what I love so much about it is everything will cook in just one pan or pot.  Pair this recipe with your favorite side dish, salad or in our case – the boys just wanted a cheese biscuit.  Want to know how I created this super easy dish…?

Let’s Get Started…

One Pan Chicken Alfredo Recipe

Start with your chicken.  I used boneless skinless chicken thighs because they were readily available and on sale.  You can use chicken breasts which is what I usually use.  Brown the chicken or cook them on medium high heat until the chicken is cooked.  I saute the chicken in coconut oil (extra virgin olive oil works too) and I also add in some minced garlic and sometimes chopped or minced onions.

One Pan Chicken Alfredo Recipe

Since we are using chicken thighs instead of breasts, your pot will naturally develop it’s own chicken stock.  Pour out the stock if you wish or you can flavor this one and use to complete the dish.  I sprinkle in some dried parsley, dried basil (or fresh basil if you wish – but that goes in with the veggies), garlic salt, pepper, poultry seasoning and oregano.  What ever seasoning you wish to add – this is the time to do it.  Turn your pot down to medium and let your stock develop it’s flavors… I usually leave it for about 2 minutes.

One Pan Chicken Alfredo Recipe

While your stock is developing flavors with your chicken, now is the time to prep your vegetables.  This is my favorite part because you choose what you want to add.  Mushrooms and spinach is a popular choice in our house.  This is also the time I would choose to prep my fresh basil as it will go into the pot the same time as the vegetables.  A few favorites of mine that you can also add in the pot would be… cherry tomatoes or sundried tomatoes, olives, kale, asparagus, broccoli – pretty much any of your favorite veggies that you think will go well with alfredo sauce.

One Pan Chicken Alfredo Recipe

With the chicken and the stock at the bottom of your pot or pan, add in your pasta of choice (dry of course), spinach, mushrooms and other vegetables you are planning to have in your alfredo.

One Pan Chicken Alfredo Recipe

Add water to your pot so that it covers your ingredients and bring up to a boil – I usually will turn the heat up a bit back to medium high and will leave the pot boiling for about 5 minutes and then lower to medium heat the rest of the time.  Total cook time to cook your pasta will vary but usually that is the time you will cook what you have in the pot.  This specific organic pasta takes nine minutes to al dente – so that is how long I cooked everything for.

One Pan Chicken Alfredo Recipe

Once the pasta is cooked to the right al dente, I then drain the pot of excess liquid though usually you will only be removing about a cup or so of liquid since the pasta will soak up quite a bit of it as it cooks.  Turn your pot down to low heat.

Add in your heavy cream.  With a large pot as I have here I usually use about one cup of heavy cream to 1 1/2 cups.  I also season with a little nutmeg and then add 2 cups of shredded Parmesan cheese.  While on low heat I will stir and combine all of the ingredients until they are well coated with the heavy cream.  The cream will also start to thicken.  This will take just about 2 minutes, so do not leave unattended. Turn your fire down to simmer or the lowest possible heat and get ready to serve.

One Pan Chicken Alfredo Recipe

 

And dinner is served!  Like I mentioned before serve this up with your favorite salad or veggie sides.  My sons love to eat pasta along side pizza or sometimes the simplest way is to bake a few biscuits and put that on the plate with the pasta.  From start to finish including prep time, you should have dinner on the table in about 30 minutes or less.

I hope you enjoy this really easy recipe and if you try it – definitely let me know.  Happy Eating!

Ingredients:

  • 1 1/2 lbs Chicken breasts or boneless skinless thighs
  • 2 1/2 tablespoons coconut oil or extra virgin olive oil
  • 1 box or package of pasta – your choice (uncooked)
  • 1 – 2 cups of spinach
  • 1 – 2 cups of mushrooms
  • 1-2 cloves of minced garlic
  • 1 1/2 cups heavy cream
  • 2 cups shredded Parmesan cheese
  • 1 teaspoon nutmeg
  • salt & pepper to taste
  • seasoning / herbs to taste

Signature Honey

No Bake Energy bites

As most parents know we look for every recipe that offers something delicious but healthy for our children.  I tend to take recipes that I have made before and tweak them to my boys tastes and wants and I always find that they offer a creative aspect to all of my food recipes.  A few years back, before I had my twins… a friend of mine introduced me to her version of a No Bake Energy Bite (ball).  I liked it, but always felt like it was bland and like I was eating cardboard… and she knows this. lol  After deciding that I could definitely tweak this recipe a bit to offer a unique blend of flavors, textures and some of my favorite treats, I came up with something that I love and my children enjoy.  I took a simple recipe that consists basically of two ingredients and added a punch of yummy that is easy to make and satisfying.  I’m all about Easy Treats and I hope you all enjoy this one.

no bake energy bites ingredients

Ingredients:  (Yield – about 15 – 2 inch balls or 20 – 23 1 inch balls)

  • 1 Cup Peanut Butter (Organic is best, but I tend to use what I have on hand)
  • 2/3 cup of Organic Honey (regular honey works too, remember – use what you have on hand)
  • 1 teaspoon Vanilla Extract (pure vanilla or artificial vanilla extract works)
  • 1/2 to 1 teaspoon Ground Cinnamon (if you love cinnamon, I would use about 1 teaspoon, otherwise, 1/2 is perfect)
  • 2 Cups Old Fashion Oats (You can certainly use instant oats if you like)
  • 2 Cups Rice Crispy Cereal (generic and organic brands work well too)
  • 1 Cup Quaker Oats Simply Granola (you can use homemade Granola if you have it, I used what I had on hand and the Granola I had on hand also included raisins, almonds and honey)
  • 1 Cup Mixed Nuts (I am using Planters Deluxe Pistachio Nut Mix,  but you can use a single nut or a mixture.  The Pistachio Nut mix includes Almonds, Cashews and Pistachios.  I also put my nuts, which are whole, into my Ninja and chopped them up.  You can buy your nuts chopped if that works for you)
  • 3/4 Cup to 1 Cup Dried Cranberries
  • 3/4 Cup to 1 Cup Shredded Coconut Flakes (You can choose to use unsweetened or sweetened and in some cases you can also find dried or organic.)

Love Chocolate?  You can either add semi sweet chocolate chips to your mixture (about 1/3 of a cup) or you can substitute any of your ingredients like cranberries, coconut flakes or even nuts with the chocolate chip morsels.

Making this recipe is easy especially since it is a no-bake recipe. This is perfect to get the kiddos involved.  Check out my video tutorial (above) as I take you step by step or click here to watch it directly on YouTube.

  1. Combine all your wet ingredients…  Peanut butter, honey, vanilla, cinnamon and stir them all together so that they are combined well.
  2. Add in your Oats, Rice Cereal, Nuts, Cranberries and combine all the dry ingredients with your wet ingredient mixture.  Once it seems like it is well combined, add in your coconut flakes.
  3. Refrigerate the mixture for an hour or so.
  4. Form your mixture into round balls – about an inch to two inches in diameter.
  5. Store in an air-tight container for about 2 to 2 1/2 weeks in the fridge.

Enjoy your treats.  This can easily be a snack food for kiddos who are hungry after school or can also be supplemented as a quick bite in the morning for breakfast.  I love grabbing these on my way out the door for a busy day that I was unable to eat breakfast.  The protein in these snacks offer great energy and they taste delicious.  If you are packing home lunch for your kiddos, put one or two of these in there because it will help to keep your child going the rest of their school day.

I hope you enjoyed this yummy treat.  We certainly love it in our house and I enjoyed doing this tutorial and post for you.  Bon Appetite!

No Bake Energy bites

 

Signature Honey


I will be the first person to admit, and the last… that I’m addicted to pasta.  Since I was a young girl, I have been addicted to Italian cooking and along with that came my obsession with pasta.  But, as much as it is a comfort food for me I know that too much of it is just not good for my body (or my weight), so I try to substitute my pasta with different choices.  I use a variety of ingredients to create my pasta dishes and here’s one that I would like to share with you.

zucchini pasta

 

I LOVE Veggie Pasta… and I’m not talking about the pasta being flavored with vegetables but still using traditional “pasta” ingredients.  When I say veggie pasta, I mean actually using vegetables (like zucchini) to create pasta like (like spaghetti shaped) veggies that you lightly saute.  Now, if you are not a veggie eater… this way of eating may actually convert you.  It’s simple and I use vegetables like Butternut Squash, Zucchini, Yellow Squash, carrots, cucumbers and so much more… but my absolute favorites are Zucchini, Yellow Squash/Yellow Zucchini and Butternut Squash.  Sauteed quickly in garlic salt, pepper and a little coconut oil and you have a treat that will even trick the kids into eating their veggies.  The veggie pasta is slightly crunchy and satisfies texture you want in food but it also tastes great, has awesome health benefits and easy to make.  So keep on reading for an easy zucchini pasta recipe.

Dual Julienne vegetable peeler

 

I have several types of utensils and tools to create my julienne style veggie pasta.  When using an item to create your yummy pasta, you want to make sure that it is sharp and easy to use.  Priority Chef offers a great Dual Julienne and Vegetable Peeler and I use both sides to create my pasta from my favorite squash type veggies.  They julienne side is used to create skinny spaghetti like pasta with your vegetables while the peeler side makes larger cuts of vegetables which I like to use to create vegetarian lasagna.  Because the peeler side will peel your vegetables a little wider, it makes the perfect sized peels that are similar in width to that of lasagna noodles and is perfect for creating just that.

Dual Julienne vegetable peeler

 

Since I’m a busy mom, I’m all about getting things done and accomplished quickly and efficiently so for me, a dual ended anything that allows me to use the item in more than one way without searching through countless utensil drawers for another one is a great idea.  The Priority Chef Dual Julienne and Vegetable Peeler retails for $19.95 which is a pretty darn good deal considering you are getting a product that works and works well.

Dual Julienne vegetable peeler

 

I love that this tool has two sides and while I mostly use it on my vegetables to make veggie pasta, I love how easy the vegetable peeler side glides through cheese blocks, making it a much more affordable alternative to buying already shredded cheese in the store.  I save a bit of money by buying block cheese and shredding it myself.  I can easily use either side to create the size of cheese shreds I want to use.  The options are endless, honestly.

Dual Julienne vegetable peeler

 

Like with any tool or utensil used in the kitchen, there definitely is a learning curve to using this product.  But after just a few tries, I got it instantly and it is a breeze.  Like with any peeler or julienne cutter, you can expect the clean up to be a challenge, but I found it to be a breeze when I used my scrub brush… just a little swipe of the brush and it was clean and ready to use again.

zucchini pasta

 

So, like I said previously – creating your zucchini or veggie pasta is simple.  I preferred to use the julienne side this time around and just ran it down the length of the vegetable.  As you can see if easily sliced through the vegetable creating nice spaghetti sized strips of zucchini that are ready to be cooked for your meal.

Dual Julienne vegetable peeler

 

Take a skillet or wok, frying pan or whatever works for you and turn it on medium.  Add a little coconut oil or extra virgin olive oil if you have that on hand and when the oil has been heated, add your zucchini shreds.  Season your pasta with salt, pepper and what ever other ingredients you would like (fresh herbs or dried herbs are always a favorite in our house).  Serve alone, with your favorite protein or meats or pour (or toss) some homemade (or jarred) tomato sauce / pasta sauce and you’re ready to go.  This simple little add on is a favorite of my children and mine and we do enjoy it in our house so I know that as simple as it is – you’ll enjoy it too.  No more waiting for your water to boil, this is actually faster than you think.

Signature Honey

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.