Chicken

SRC: Garlic Parmesan Sauce & Caesar Dressing

~ lk529 ~ 18 Comments

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It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

With the new year I have switched groups and will now be posting with Group C on the 3rd Monday of the month instead of the 4th. (I did this so I can continue participating with #MuffinMonday!)

My first assigned blog in Group C is Kirstin of Loving Life! Kirstin and I have quite a lot in common: having both lived in FL and OH; her father was in the military and my husband is currently serving; and browsing the internet and window shopping are skills we both share, too.

I enjoyed searching through Kirstin’s blog and ended up making not one, but two of her recipes! I was this close (imagine me holding up my thumb and pointer finger really close together) to finally braving a cauliflower pizza crust but then I saw her Copy Cat recipe for Buffalo Wild Wings Garlic Parmesan Sauce. I had just tried B-Dub’s Caesar Salad which is topped with garlic Parmesan coated chicken and couldn’t stop dreaming about it. (Until I can go back to my Spicy Garlic wings post breastfeeding this Caesar salad will be my new B-Dub staple.) Conveniently Kirstin also had a Caesar dressing in her recipe index, too.

Instead of wings, I used chicken thighs to top our salads because that’s what I had in my freezer. I will definitely be making this dish again. The wing sauce was an exact match to the one you get at the restaurant. I know because the following week I found myself back at BWW ordering that salad. I might have a problem… Thank you Kirstin for fueling this new addiction.

Copy Cat: BWW Garlic Parmesan Sauce

Ingredients:

  • 6 cloves garlic, peeled
  • 2 tbsp olive oil
  • 1/2 C mayonnaise
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp corn syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp lemon juice
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp thyme
  • 1/4 tsp oregano
  • 1/4 tsp basil

Steps:

  1. Preheat oven to 350 degrees F. Place garlic cloves on a piece of aluminum foil and drizzle with olive oil, fold up and place on a baking sheet. Roast garlic 25 minutes, or until tender. Set aside to cool.
  2. Whisk the remaining ingredients until smooth.
  3. Mash the cooled garlic and add to the sauce. Refrigerate.
  4. To use: toss cooked wings in sauce or baste roasted chicken in the last 10 minutes of cook time.

*This recipe is adapted from Kirstin at http://troyerslovinglife.blogspot.com/2015/02/mock-buffalo-wild-wings-wing-night.html*

Caesar Dressing

Ingredients:

  • 2 tbsp fresh lemon juice
  • 1 tsp minced garlic
  • 3/4 tsp Dijon mustard
  • 3/4 tsp Worcestershire sauce
  • 1/2 tsp black pepper
  • 1/4 C mayonnaise
  • 1/2 C olive oil
  • 1/4 C grated Parmesan cheese

Steps:

  1. Whisk together the lemon juice, garlic, mustard, Worcestershire, and pepper. Add the mayo and whisk until combined. Add the olive oil while continuously whisking until smooth. Stir in the cheese. Season to taste with salt.
  2. Keep refrigerated up to 2 weeks.

*This recipe is adapted from Kirstin at http://troyerslovinglife.blogspot.com/2009/01/recipes-top-ramen-salad-yummy-quiche.html*

bww salad

To see the other bloggers who participated in the Secret Recipe Club this month click here:

Chicken Chorizo Meatballs

~ lk529 ~ Leave a comment

It’s Mexican Monday everybody! I’m too afraid to go back through and find out when my last Mexican Monday post was, I’m sure it’s so far back it’d be embarrassing. And a little sad. Our Mexican Monday endeavor has finally kicked the bucket. Not intentionally, mind you, and I can come up with all sorts of scheduling related excuses. And there’s always that feeling of getting caught in a rut.

But not today! (Or well, the day we made and ate these.) Today there’s a brand new Mexicany (it’s a word, don’t worry about it) recipe to share. Meatballs with chorizo! Aka meatballs with flavor! I used ground chicken instead of ground beef because that’s what I had, but I definitely want to try these with ground beef, too, I imagine they’d be even better!

I’m not quite sure what pasta/sauce pairing would work with these so I would suggest using these for some game day grub or party appetizer. Queso makes a great dipper, or salsa, sour cream, even guacamole. They’d probably even work over top a taco salad, too.

Chicken Chorizo Meatballs

Ingredients:

  • 1 tbsp olive oil
  • 1/4 onion, minced
  • 1 1/2 tsp minced garlic
  • 1 egg
  • 2 tbsp milk
  • 3/4 C panko breadcrumbs
  • 1/2 C grated cheese (I used a combo of Monterrey and Colby Jack)
  • 1 tbsp dried cilantro
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 lb ground chicken
  • 2 links Mexican chorizo, skins removed

Steps:

  1. Preheat oven to 450 degrees F. Lightly grease a rimmed baking sheet.
  2. In a small skillet over medium-high heat saute onion in olive oil until tender. Add the garlic and cook another minute, set aside.
  3. In a large bowl whisk together egg and milk. Add the panko, cooked onion and garlic, cheese, and spices. Mix in the meat; I found a fork worked well to incorporate the chorizo into the chicken. Season with S+P.
  4. Form into golf ball sized meatballs; I found wetting my hands helpful in preventing the mixture from sticking to me. Place on prepared baking sheet.
  5. Bake 12-15 minutes, until an internal temperature of 165 degrees F is reached.

*This recipe is adapted from Renee at http://leitesculinaria.com/101202/recipes-chorizo-meatballs.html*

Chicken Chorizo Meatballs | Sew You Think You Can Cook

SRC: White Chicken Chili

~ lk529 ~ 19 Comments

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It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned the blog Shockingly Delicious written by the talented Dorothy. With 25 years of food writing and recipe developing on her resume you can be sure you’ll come to her blog for the food and stay for the stories. On her “About Me” page Dorothy answers the question, “What kind of cook am I?” One of her bullet points is that “leftovers are king” so I know she’ll approve of the reasoning behind why I chose today’s recipe over some of her others.

This week kicks off Halloween week, which I always do themed for the holiday. This year (spoiler alert) I decided to make homemade classic candies. So I originally searched Dorothy’s blog with that task in mind only. The closest thing I could find towards my task was her post on left-over Halloween candy cookies utilizing Snickers bars. (yum) I then managed to stumble upon Cookies and Cream Rice Krispie Treats and I swear, if my grocery store had those Halloween Oreo’s, you know the ones with the orange filling, I would have looked no further! Our waistlines are probably thankful those didn’t happen (at least not yet!).

I ended up going in a completely different direction with the recipe I recreated. I decided to search for something that I could make and freeze for when Baby Boy 2 enters the world in the next week or so. Of course, we did enjoy the meal the day it was made, because you have to taste the food to talk about the food!

I’ve been venturing out on my chili making and decided it was finally time to try the mysterious “white chili”. White chili is “white” because there aren’t any tomatoes, the beans used are in the white/beige/tan family, and the meat of choice is often chicken. That doesn’t mean there isn’t great chili flavor though! This particular version gets its heat from a can of green chiles and a dash of cayenne pepper.

Disclaimer: My chili is far from “white” as I used ground chicken instead of shredded white meat chicken, more pinto beans than white beans, and my vegetable broth has an orange tint to it from the carrots – I actually think chicken stock would have been more appropriate in keeping a lighter chili.

White Chicken Chili

Ingredients:

  • 1 tbsp vegetable oil
  • 1 large onion, diced
  • 2 tsp minced garlic
  • 1 can (4 oz) green chiles
  • 1 lb ground chicken
  • 2 tsp cumin
  • 1 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 6 C vegetable broth
  • 2 cans (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) Great Northern beans, drained and rinsed
  • 2 tbsp flour

Steps:

  1. In large pot over medium-high heat saute onions in the oil, season with S+P, until tender. Add the garlic and cook another minute. Add the ground chicken to the skillet breaking it up until it’s fully cooked.
  2. Add the green chiles, cumin, oregano, and cayenne and cook for 2 minutes, coating the meat and veggies in the spices. Add the broth, beans, and flour. Cover, bring to a boil, reduce to a simmer and cook until desired consistency is achieved, at least 1 hour. (Note: If you want a thicker chili, cook uncovered.)
  3. Serve with desired toppings: tortilla chips, corn chips, cheese, sour cream, scallions, cilantro, etc.

*This recipe is adapted from Dorothy at http://www.shockinglydelicious.com/newfangled-cowtown-white-chicken-chili-for-labor-day-sundaysupper/*

White Chicken Chili for Secret Recipe Club from Sew You Think You Can Cook

To see the other bloggers who participated in the Secret Recipe Club this month click here:

Apple Chicken Chorizo Meatloaf

~ lk529 ~ 2 Comments

Confused?

Don’t worry, we are too.

This meatloaf started out with all intentions of being hamburgers. The original recipe called for ground pork, but my grocery store didn’t have any so I went with chicken instead. And then I messed with the ratios because I didn’t need 2 lb + worth of burger meat. The result? A mixture so sticky that there was no way it’d become burgers. So, we threw in some bread crumbs. And then I decided to just stick it in a loaf pan and hope for the best because even still, there was no way this meat mixture would survive a grilling.

While I was trying to imagine what this would taste like, I couldn’t get breakfast off my mind – probably because of the apple. If the burgers had worked out I wanted to figure out some sort of maple-mustard or maple-mayo concoction. Now that it’s a meatloaf I could’ve tried some sort of maple-barbecue-ketchup mixture to put over top but I simply didn’t have the energy to try making something up.

We ended up eating this meatloaf with syrup instead of kethcup. Quite tasty! The meatloaf reminded me of a gourmet sausage from a fancy butcher or deli. This meatloaf is one that could actually work as a breakfast option, just add a fried egg!

Apple Chicken Chorizo Meatloaf

Ingredients:

  • 1 lb ground chicken
  • 1 link Mexican chorizo, casing removed
  • 1 Fuji apple, shredded
  • 1/4 tsp minced garlic
  • 1/4 tsp grated fresh ginger
  • 1/2 tsp dried thyme
  • 1/2 C panko bread crumbs

Steps:

  1. Preheat oven to 375 degrees F. Lightly spray a loaf pan with non-stick cooking spray.
  2. In a large bowl combine all ingredients with your hands until incorporated. Place in prepared loaf pan.
  3. Bake 35-40 minutes, or an internal temperature of 165 degrees F is reached.

Apple Chicken Chorizo Meatloaf | Sew You Think You Can Cook

Roasted Buttermilk Chicken

~ lk529 ~ 7 Comments

I might get in trouble for posting this recipe.

Because it’s not on the menu for tonight.

And now (assuming he reads the post) my husband is going to want it again.

I almost didn’t even photograph this dinner because it looked boring, but at my husband’s insistence I took a photo of our dinner plate, complete with corn on the cob and mashed potatoes. I’m so glad I did because it would be a crime not to share the recipe with you!

When I tell you that this chicken is the best chicken I’ve ever made, I am not exaggerating. Cross my heart! My husband even ate it cold for lunch the next day.

The key is the multi-day brine in buttermilk. And of course the crispy skin.

Roasted Buttermilk Chicken

Ingredients:

  • 1 1/2 C buttermilk
  • 1/4 C vegetable oil
  • 1 tbsp rosemary
  • 1 tbsp honey
  • 2 tsp kosher salt
  • 1/2 tsp pepper
  • 2 cloves garlic, smashed
  • 6 bone-in, skin-on chicken thighs

Steps:

  1. Whisk together buttermilk, vegetable oil, rosemary, honey, S+P.
  2. Place chicken and garlic in gallon size resealable plastic bag. Pour the buttermilk mixture into the bag and press out the air. Allow chicken to marinate in the fridge for two days. Flip the bag after the first day. (Place the bag in a bowl or on a plate in case of leaks.)
  3. Preheat oven to 400 degrees F.
  4. Remove chicken from marinade, place on a wire rack while the oven preheats.
  5. Place chicken on a foil-lined baking sheet. Spray with cooking oil. Roast chicken for 45 minutes. Turn off the oven but leave the door closed and allow chicken to cook another 10 minutes. Remove from oven and let chicken rest 5-10 minutes before serving.

*This recipe is adapted from Kathleen at http://www.gonnawantseconds.com/2015/04/buttermilk-roasted-chicken/*

Roasted Buttermilk Chicken | Sew You Think You Can Cook

Roasted Garlic Spinach Pizza with Chicken

~ lk529 ~ Leave a comment

I love pizza, of almost any variety. Red sauce, barbecue, white sauce, or buffalo are all good in my book. There are a couple of fun pizza places near us that do highly creative flavors using bean spreads in lieu of sauce, too. Still delicious!

The pizza I’m sharing with you today is a white sauce based pizza topped with spinach and chicken. Feel free to omit the chicken for a deliciously satisfying vegetarian option.

The ricotta mixture that creates the white sauce is flavored with freshly roasted garlic and has a little touch of sweetness from honey. If you’re feeding this to an under-one-year-old then feel free to substitute agave, sugar, or even omit it entirely. This mixture would be heavenly as a ravioli filling or even as an extra flavor booster to lasagna. Seriously, yum!IMG_5279 (2)

I was surprised that my then almost 13 month old scarfed down this pizza. If I put it in front of him today I don’t think it’d be met with the same enthusiasm. Apparently almost 15 months yields a picky-eating, food-refusal stage?

Roasted Garlic Spinach Pizza with Chicken

Ingredients:

  • 1 head garlic
  • olive oil
  • 1 pizza crust (I used a refrigerated whole wheat crust)
  • 1 C ricotta cheese
  • 2 tbsp fresh basil (I used Gourmet Garden stir-in basil paste)
  • 1 tsp honey
  • 1/2 tsp dried oregano
  • 1 box (9 oz) frozen spinach, thawed and drained
  • 1 chicken breast, cooked and chopped
  • 2 C shredded mozzarella cheese

Steps:

  1. Preheat oven to 400 degrees F.
  2. Cut off the top of the head of garlic, drizzle with olive oil and salt, wrap in foil and roast 30-40 minutes until tender and golden. Let cool.
  3. Mash the cooled garlic cloves and stir into the ricotta, basil, honey, and oregano. Season to taste with S+P.
  4. Follow the directions on the pizza dough (prebake if necessary); top pizza crust with ricotta mixture, spinach, chicken, and mozzarella. Bake according to package directions (for me, 17 minutes at 400degF).

*This recipe is adapted from Kare at http://www.kitchentreaty.com/roasted-garlic-spinach-white-pizza-with-optional-chicken/*

Roasted Garlic Spinach Pizza | Sew You Think You Can Cook

#WeekdaySupper: Make Ahead Meals

~ lk529 ~ 6 Comments

Today is a very special Mexican Monday because today I’m posting for a Make Ahead Meal themed #WeekdaySupper week. #WeekdaySupper is a great movement by the #SundaySupper crew. Easy weeknight meals that can be done in under 30 minutes, without crazy, hard-to-find ingredients. This initiative is one we can all get behind. It’s important to gather around the table during the week, too!

I took the “make ahead” criteria to the extreme. For the cooked chicken used in this recipe, the day before I put a whole chicken in my slow cooker with a little bit of chicken broth, salt, pepper, and placed a little butter on top. After 6 hours or so on low I very easily shredded the most tender chicken. (My husband was picking stray pieces of meat from among the bones and skin remaining in the slow cooker before helping me clean up!)

Most of that shredded chicken will join forces with melted cream cheese, green chiles, pepperjack cheese, and spices for an incredible taquito filling that would be just as good scooped up with tortilla chips for a game day snack.

Freezer Friendly Taquitos

Ingredients:

  • 8 oz cream cheese
  • 1 1/2 tsp chili powder
  • 1 tsp onion powder
  • 3/4 tsp cumin
  • 1/4 tsp garlic powder
  • 4 tbsp fresh cilantro, chopped (I used Gourmet Garden lightly dried cilantro)
  • 2 tbsp lime juice
  • 1 can (4 oz) chopped green chiles
  • 3 C cooked, shredded chicken
  • 1 1/2 C shredded pepperjack cheese
  • approximately 20 small flour tortillas

Steps:

  1. In a small saucepan over medium heat melt cream cheese. Remove from heat and add the remaining ingredients (except the tortillas).
  2. Place cream cheese mixture down the center of each tortilla, roll and place seam side down on a parchment lined baking sheet.
  3. To bake: Spray lightly with cooking spray and cook 15 minutes at 425 degrees F. To freeze: Place baking sheet in the freezer. When frozen place in a labeled zip-top freezer bag. To bake, place on a parchment lined baking sheet and spray with cooking spray, cook 15-20 minutes at 425 degrees F until crispy and filling is melty.
  4. Serve with salsa, guacamole, or sour cream, if desired.

*This recipe is adapted from Karrie at http://happymoneysaver.com/freezer-chicken-taquitos-with-cream-cheese/*

Freezer Friendly Taquitos for #WeekdaySupper from Sew You Think You Can Cook

Check out these other great make ahead meals that will be posted this week

Sunday Supper MovementTuesday – One Pot Chili Mac and Cheese by Serena Bakes Simply From Scratch
Wednesday – Island Teriyaki Chicken Packets by Palatable Pastime
Thursday – Taco Bar by eating in instead
Friday – Easy Slow Cooker BBQ Pork with Homemade Sauce by Caroline’s Cooking

Slow Cooker Pulled Chicken with Apple Cider Vinegar BBQ Sauce

~ lk529 ~ 3 Comments

As summer vacations are winding to a close there’s some denial in the “back to the grind” busy schedules. That doesn’t mean you need to give up on perfect summer fare just yet!

Pulled meat (typically pork) sandwiches slathered with barbecue sauce are one of those meals that have you thinking of picnic tables and summer get togethers.

I have adjusted an Anne Burrell recipe from the January/February 2014 edition of Food Network Magazine (Anne Burrell’s Pulled Pork Sliders) to utilize the slow cooker, meaning you don’t need to turn on the oven or be stranded at home while it roasts away. You could even make the BBQ sauce in advance if you didn’t wan, or have the time, to be at the stove 30 minutes before dinner. I used chicken instead of pork because that’s what I already had in my freezer, if you want pork she used a 3 lb Boston butt pork roast.

Slow Cooker Pulled Chicken

Ingredients:

  • 4 large boneless, skinless chicken breasts
  • 1 1/2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 1/2 tsp dark brown sugar
  • 1 1/2 tsp mustard powder
  • 1 tsp cayenne
  • 1 bottle (12 oz) beer (I used a summer ale)

Steps:

  1. Season chicken with S+P. Place in the bottom of a slow cooker.
  2. In a small bowl combine paprika, garlic powder, brown sugar, mustard powder, and cayenne. Sprinkle over the chicken.
  3. Pour beer into the slow cooker. Cook on LOW 5-7 hours until the chicken shreds easily.
  4. Serve as a sandwich, wrap or salad with thinly sliced apple, red onion, lettuce, and apple cider vinegar bbq sauce (recipe below).

Apple Cider Vinegar BBQ Sauce

Ingredients:

  • 1 1/2 C apple cider vinegar
  • 1 clove garlic, smashed (I used 1 tsp Gourmet Garden garlic paste)
  • 1 Fresno chili pepper, deseeded and halved (I used 1 tbsp Gourmet Garden lightly dried chili pepper)
  • 2 tbsp dark brown sugar
  • 2 tbsp tomato paste
  • 1 tbsp Dijon mustard

Steps:

  1. Place all ingredients in a saucepan. Bring to a boil over medium high heat then reduce to a simmer. Cook 20 – 30 minutes, or until a desired consistency is achieved. Remove the garlic and chili pepper, if used.

Slow Cooker Pulled Chicken with Apple Cider Vinegar BBQ Sauce | Sew You Think You Can Cook

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Orange-Cardamom Roast Chicken

~ lk529 ~ 4 Comments

Until recently, my Food Network magazines have been within reach of my growing boy’s grasp. Once every week or so I’d find about 3-5 magazines sprawled across the floor, a few pages torn.

This mischievous talent of his does yield some delicious results though! I’ll sometimes find myself pouring over one of the editions again before returning it to it’s temporary home.

IMG_3924That’s how I found this recipe from Aarti in the March 2015 edition! I adjusted the recipe amounts to feed 2-3 people and instead of a whole chicken, I used 5 thighs as that’s what I had in my freezer. This juicy chicken was enjoyed by all in my family (the crispy skin was reserved for the adults).

Orange-Cardamom Roast Chicken

Ingredients:

  • 2 tbsp butter, softened
  • 1/2 tsp ground cardamom
  • 1 1/2 tsp orange zest
  • 1 1/2 tsp grated fresh ginger
  • 1 tsp minced garlic
  • 5 bone-in, skin-on chicken thighs
  • 4 Yukon gold potatoes, sliced
  • 1 tbsp vegetable oil

Steps:

  1. In a small bowl, combine butter, cardamom, orange zest, ginger, garlic, and S+P.
  2. Loosen the skin away from the meat of the chicken gently so as not to tear it. Using your fingers or a small spoon, place the butter evenly under the skin of each thigh. Pat chicken dry. Allow chicken to rest at room temperature for 30 minutes. (I opted to cover mine with plastic wrap during this time.)
  3. Toss the potato slices in the vegetable oil and season with S+P. Allow potatoes to rest for 25-30 minutes.
  4. Preheat oven to 500 degrees F.
  5. Drain potatoes and place them in an even layer in a cast iron skillet. Place the chicken on top of the potatoes. Cook for 40 minutes, rotating the skillet halfway through, until the skin is crispy and the chicken reaches an internal temperature of 165 degrees F.
  6. Allow chicken to rest for 10 minutes, covered with foil.
  7. Optional: place potatoes back in the oven for up to 5 minutes.

*This recipe is adapted from Aarti Sequeira*

Orange-Cardamom Roast Chicken Sew You Think You Can Cook

#HotSummerEats: Herby Chicken Burgers

~ lk529 ~ 8 Comments

HotSummerEats#HotSummerEats hosted by Camilla of Culinary Adventures with Camilla continues through the weekend! While it’s technically still spring, the weather is warm (or well, it’s supposed to be – Ohio needs to get its act together!) and the pull to get grilling is strong. I couldn’t go through this entire event without heading outside and throwing some burgers on the grill.

I decided to use the blank canvas of chicken to form my patties so I could fill them with lots of flavor thanks to #HotSummerEats sponsor Gourmet Garden. 07f54-gourmet2bgardensI love using their stir-in-pastes and am also falling in love with their lightly dried herb selection. Gourmet Garden herbs are a perfect way to add fresh herbs to dishes – I don’t have an herb garden as I have a thumb as black as it gets and I don’t like spending the money on fresh herbs unless I know I’ll go through the whole bunch because otherwise it ends up being a waste and weeks later I find green mush hiding in my fridge.

Next time you have people over for burgers and dogs offer up this moist and flavorful chicken burger.

An Original Recipe

Herby Chicken Burgers

Ingredients:

Steps:

  1. In a bowl mix chicken, panko, milk, Italian herbs paste, parsley paste, garlic paste, salt, pepper, and chili flakes. When burger mixture is combined divide into four equal sized patties.
  2. Grill over medium heat 7 minutes per side, or until an internal temperature of 165 degrees F is reached.

Herby Chicken Burgers for #HotSummerEats from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more summertime recipes today:

Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds, Pirate Jonny’s, Quirk Books, Spicely Organics, T.Lish , and Voodoo Chef for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation. All opinions are my own.