Redo Indian Summer Chili, by Diane

 

This snowstorm I decided I wanted a pot of chili, and I created this hybrid version of my decades-long fave Indian Summer Chili. It is more robust in the flavors, not as sweet, and honestly the best flavor combo of chili to come out of this kitchen in a long time! YUM.

Ingredients:

1lb ground beef

1 tbsp EVOO

1 medium sweet onion, diced

2 cloves garlic, minced

1.5 cups sweet rainbow peppers, chopped

1 15 oz can sweet corn, drained

1 15 oz can bean trio, drained (whole foods has this- pinto black and kidney bean mix)

1 15 oz can fire roasted diced tomatoes

2 15 oz cans tomato sauce

1/2 cup smoky bbq sauce

2 tbsp chili powder

1 tbsp ground cumin

2 tsp Tony Chacere's (or enough until salted and spicy- the GOAT)

2 tsp Balti seasoning

Directions:

1. In a large stock pot, brown the beef into crumbles, drain partway and set aside.

2. Use the remaining liquid from the beef, add EVOO, and brown onions until charred. Add garlic in the last minute and brown as well. 

3. Remove from pot and cook peppers in the liquid until soft, then add back the meat and onions.

4. Add remaining ingredients and let bubble, then simmer for at least one hour. Adjust seasoning to taste. The longer this cooks the better it is, and always better the next day!

Chipotle Chicken Crunch Salad, by Diane

This recipe is from @ice.karimcooks on IG, who makes high protein meal bowls (which have been a game changer for meal prepping during my busy week!). This one could not have been easier to make! I made a few changes to the dressing and I LOVE it so I'll post it below. As a side note, I've been making my own dressings for a bit now off some of these recipes, and they are actually so much better than store bought. I didn't believe it when people said that, but this salad pack came with a dressing I assumed would be better and I tasted it after the one I made and I could taste all the oil, sugar, and chemicals- it immediately got tossed! A pretty neat experiment as it turns out. I also changed the cooked chicken for pre-sliced grilled chicken for ease and taste. Finally, I added pepitas for crunch to make it healthier and avocado would be great in here as well, but the tortillas it came with were also delicious! This was a total crunchy cold winner perfect for summer! The crunchy cabbage and tortilla strips with the grilled chicken and corn and the spice of cilantro and cool cilantro- perfection!

Ingredients:

2 bags Chipotle Cheddar salad bag mixes

2 bags cooked grilled chicken strips

1 can black beans, rinsed and drained

3 ears fresh corn, charred over flame then cut from kernel

1 bunch scallions, white and green sliced (save about 3 tbsp of the green parts for the dressing)

1 bunch cilantro, chopped

1/2 cup roasted pepitas

Dressing: 8oz plain greek yogurt, green scallions, 1 bunch cilantro, 1 chipotle in adobo pepper, 1 garlic clove, 1 tsp salt, 1 tbsp honey, 1/2 lime juiced

Directions:

1. Combine the salad mix and cheese with the chicken, beans, corn, scallions and cilantro, mix well and set aside. (For meal prepping I left the salad and cilantro separate to be added later so it wouldn't get soggy).

2. Combine the dressing ingredients and blend well until smooth, adjust for taste, toss with salad. 

3. Top salad with crunchy tortilla chips in salad mix and pepitas, toss well and enjoy!

Mexican Shrimp Bowls, by Diane

 

I saw this recipe from @calwillcookit and it looked just like the perfect fresh and detoxing recipe needed for lunches this week after 3 weeks of vacation in Asia! This could not have been easier to make and it was DELICIOUS! I made two adjustments here- first, he served them over rice, but I liked them on their own and was trying to do a grain detox, and second, I swapped the sour cream in the sauce for high protein cottage cheese to get more protein in these meals. Both suggestions I would do again so I'm writing them in the recipe below. Yum!

Ingredients:

For shrimp:

1 lb raw shrimp, deveined and shelled, thawed

2 tbsp taco seasoning mix (I used chili powder, cumin, smoked paprika, salt, pepper, garlic powder, onion powder, red chili flakes, and mexican oregano finely mixed)

2 tbsp EVOO

For salsa:

1 can black beans, rinsed

1 cup corn, charred (I used one can of corn because summer corn isn't good yet)

1 cup baby heirloom tomatoes, sliced

1/2 cup red onion, diced

1/2 cup poblano pepper, diced

1/2 bunch cilantro, finely chopped

juice 1 lime

salt to taste

pepper

garlic powder

1 tbsp red wine vinegar

For the creamy cilantro sauce:

1 cup cottage cheese

1 tbsp EVOO

2 cloves garlic

1/2 bunch cilantro

juice 1 lime

zest 1/2 lime

salt to taste

Directions:

1. Rinse and drain the shrimp, toss in seasonings, and cook 2-3 min per side in a med heat frying pan until cooked. Set aside. 

2. To make the salsa, stir all ingredients and adjust for taste, set aside.

3. To make the sauce, blend all ingredients in an immersion blender and adjust for taste, using water if desired to get a saucier consistency.

4. Serve all together and enjoy!

Mexican Egg Bake, by Diane

 

I got inspired to create this recipe after trying unsuccessfully to remember my last egg bake recipe and failing- but the silver lining is that this creative take on a Mexican chili and Mexican baked eggs was created! Boy am I glad, because oh my gosh this was so soooooo good! So easy, and so dense in nutrition and protein- this was a winner for sure! The mix of flavors and the slight heat in this was also amazing!

Ingredients:

Cooking spray

12 eggs

Salt

1 bunch cilantro, stems trimmed and rough chopped

1.5 tbsp EVOO

1 white onion, diced

1 poblano pepper

1 lb ground turkey

Taco seasoning (I made my own with chili powder, cumin, garlic powder, salt and pepper), to taste

1 15 oz can fire roasted diced tomatoes

1 small can diced green chiles

1 15 oz can black beans, drained

1 15 oz can sweet yellow corn (I found a mexican version with bell peppers in it and used this)

Directions:

1. Preheat oven to 400. Spray a 9x13 glass baking dish with cooking spray on bottom and sides and set aside.

2. In a large bowl, whisk the eggs and a pinch of salt together. Add in cilantro and stir well, set aside.

3. In a large saucepan, heat EVOO over medium high heat. Add onions and brown.

4. While the onions brown, roast the poblano pepper skin over a flame (I had a gas stove so this was easy) until the skin chars and blisters. When cool, remove the seeds and black skin, and dice and add to the onions.

5. Add the ground turkey and taco seasoning to the pan and crumble with the back of a spoon until the turkey is just cooked. 

6. Take the pan off heat and add tomatoes, chiles, beans, and corn to the pan and mix well. 

7. Pour the turkey mixture into the 9x13 dish, then pour the egg mixture over top and mix until combined evenly.

8. Bake for 50 min or until eggs are set and a knife comes out clean.

Sausage Egg Bake, by Diane

I created this recipe four times now, because I lost it before I could post it three times in a row. :/ At any rate, that should convince you of how good it is! These are high protein packed lunches for me, but could easily be any dinner or a snack. I actually like them both cold and hot leftover! Super easy to throw together and really satisfying. I sneak a whole bag of spinach in here too for nutrients too! I omit the cheese bc I don't eat a ton of dairy but it would be killer here!

Ingredients:

12 eggs

Seasoning (I like Tony Chachere's creole seasoning with chili powder and paprika and garlic here, but salt/pepper and any other blend you like is ok!)

1 jar mild salsa (I love Chi Chi's restaurant style!)

12 links uncooked turkey breakfast sausage, casing removed and cut into small pieces

1 medium bag raw spinach

1/2 red onion, diced

cooking spray

Directions:

1. Preheat oven to 400. 

2. In a large bowl, whisk the eggs together with the seasoning. Add in the jar of salsa and whisk again. Set aside.

3. In another large bowl, wilt the spinach in the microwave for about 30 seconds. This makes it easier to mix into the eggs I have found from trial and error!

4. In a 9x13 glass baking dish, spray with cooking spray on bottom and sides and add in onion, spinach, and sausage and mix well.

5. Pour the egg mixture over top and mix well to combine. 

6. Bake for one hour or until a knife comes out clean.

Spontaneous Salsa, by Diane

 

I was really craving chips and salsa the other night, but didn't feel like leaving the house. I was about to make my Spicy Fermented Tomatillo Salsa, but really wanted a tomato-based salsa. The issue was that I didn't have tomatoes, so after pulling a few ingredients, I found a jar of Rao's marinara sauce. In a pinch, I used it and whoa did this come out amazing!! I like it better than regular salsa, especially with how the flavors blended the following day! This was a happy accident I will definitely be making again! I also didn't have regular chips on hand, but the siete knock-off of Doritos actually made this way better- score!

Ingredients:

1 whole white onion, quartered

1/2 large poblano pepper, seeds removed

1/4 jalepeño, seeds removed

1 large handful cilantro leaves

2 cloves garlic

1 lime, juiced

1 tsp kosher salt

1/2 cup Rao's marinara sauce

Directions: 

Pulse all ingredients except marinara until chunky, then add in marinara and combine quickly to as blended as you like.

Cilantro Lime Chicken Thighs, by Cheryl

I used this as the chicken in my enchiladas and they came out great! The thighs were flavorful and juicy! They could be eaten on their own or used as part of another recipe or put into a salad. This is a solid marinade that I'll be using again! Yum! 

Ingredients (recipe from here):

3 lbs chicken thighs, boneless, skinless

1/3 cup olive oil

6 garlic cloves, minced

1 tbsp honey

2 limes, juiced and zested

1/4 cup cilantro, finely minced

2 tbsp chili powder

1 tsp salt

1/2 tsp pepper

Directions:

1) In a large bowl, mix all of the ingredients together except the chicken. 

2) Add the chicken to the marinade and stir to coat well. Marinate anywhere from 15 minutes to two hours. 

3) Heat a large cast iron skillet over medium high heat. When hot, add the chicken thighs in a single layer, not touching each other. 

4) Cook for 6 minutes on each side until they are cooked through. 

Chicken Mole Enchilades, by Cheryl

After being stuck in a major cooking rut the past few months I have found some renewed interest in cooking dishes I haven't made before. And if 3 out of 4 people in my family eat it then I'm happy. In come the chicken mole enchiladas! All I had to say to my 8 year old was that the sauce was made from chocolate and she was in heaven. Now my younger one isn't so easily swayed haha. But seriously these were delicious and we ate them all up! Yum! 

Ingredients (recipe from here):

Cilantro lime chicken thighs (recipe will be on blog), or 2 cups shredded chicken

10 corn or flour tortillas, warmed up

3 cups mozzarella cheese

Optional: queso fresco, avocado, cilantro

MOLE SAUCE:

1 19oz can enchilada sauce

1/4 cup chocolate chips, dark if possible

1 tbsp creamy peanut butter

1 tbsp chili powder

Directions:

1) In a small saucepan combine the mole sauce ingredients over medium heat. Stir until smooth. Set aside.

2) Preheat oven to 350.

3) Place shredded chicken in a bowl. Mix 1/2 cup of the mole sauce with the shredded cheese and chicken.

4) Fill each tortilla with 1/3 cup chicken and cheese mixture. Carefully roll the tortillas to enclose the filling and place in a serving dish seam side down. Fill the rest of the tortillas and place them side by side. Pour the reserved mole sauce on top. 

5) Cover with foil and bake in the oven for 20 minutes, until cheese is melted. Remove from oven and sprinkle with optional queso fresco, cilantro, and avocado. 

Air Fried Shrimp Tacos in Lettuce Wraps, by Diane

I have always wanted to use my air fryer for shrimp. For this recipe (which is also Whole30), I combined a few recipes to get these delicious little air fried shrimp tacos! This took me barely any time at all, and they were delicious! Also, rather than having leftovers that were soggy, I saved the dry part of the batter that was untouched for the next night to make them fresh since these were so quick to whip up. 

Ingredients:

1 lb large raw shrimp, peeled and deveined

1 egg

1/2 red onion, diced small

1/4 cup cilantro, rough chopped without stems

Bibb lettuce cups 

Avocado oil spray

For the batter:

1/3 cup coconut flour

1/4 cup arrowroot flour

1 tsp salt 

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 black pepper

For the sauce: 

1 tsp salt

1 tsp paprika

1/4 tsp garlic powder 

1/4 tsp chili powder

1/4 tsp black pepper

1/2 lime, juiced

1/2 cup mayo

Directions:

1. Whisk the egg in a shallow bowl, set aside.

2. Mix the batter ingredients with a fork until combined in a small bowl, set aside. 

3. Dry the shrimp, dip first in egg, then in batter until fully coated. Place evenly spread out in a air fryer (spray the air fryer with cooking spray first). 

4. Spray the tops of the shrimp with avocado oil (I have found this oil gets the food most crispy!).

5. Cook at 380 for 8 minutes, flipping halfway and spraying again with avocado oil. 

6. Mix together sauce ingredients until smooth, and adjust seasonings as needed.

7. Arrange the lettuce cups with shrimp, sauce, and top with red onion and cilantro.

Pork Chili Verde, by Diane

This week starts 7 weeks of an anti-inflammatory protocol, and since the weather was getting colder I really craved chili. The problem is that tomatoes are off limits, which is the base for most chilis, and white chili is filled with cream and dairy, which is also off limits and full of fat. I came across this recipe for a Whole30 chili verde with pork, and decided to give it a try. Chili verde was my most favorite thing to eat in Colorado, and I was hopeful this would hit the spot. This recipe was a total winner!! Not only was it so flavorful and unique but it was so quick and easy to make. Definitely will be on rotation this winter!!

Ps- I cheated and used ground pork to save time/money rather than pork tenderloin, and it was still amazing!

Ingredients:

2 jalapeños, blackened (I used 1/4 of one and didn’t blacken it) 

1 16 oz can diced green chiles, hatch chiles preferred

1/4 cup fresh cilantro leaves

6 tomatillos (about 2 cups rough chopped)

1 tbsp oil

2 lb pork tenderloin, cubed (I used 1 lb ground pork)

4 garlic cloves, minced

1 yellow onion, diced

1 lb Yukon gold potatoes, diced (I kept skins on)

1 green bell pepper, diced 

1 tbsp ground cumin

2 tsp salt

1.5 tsp chili powder

1 tsp black pepper

1 tsp dried oregano

6 cups chicken broth

3/4 cup coconut milk 

Directions:

1. In a blender, combine jalapeño, chili peppers, tomatillos, and cilantro until chunky. Set aside. 

2. In a large soup pot, add oil and pork to the pan, cooking 7 minutes until browned (for the ground pork I just cooked until done).

3. Add in the garlic, onion, potatoes, bell pepper, and seasonings and cook for another 7 minutes.

4. Add in the chicken broth and pepper mix and stir to combine, bring to a boil for 5 minutes and then turn down to simmer for 30 min. 

5. Add in the coconut milk and adjust seasonings, garnish with extra cilantro. 

Spicy Fermented Tomatillo Salsa, by Diane

A coworker recently made us jars of this salsa for holiday presents, tied with a little bow. I hadn't tasted fermented salsa before, and I had my doubts, but let me tell you that one bite of this stuff led to me eating almost the whole jar in one sitting- until I remembered it was fermented and full of good bacteria, which made me stop and save some until the next day to be safe (nothing happened!). This is so easy to make and customize. The flavor is delicious, even though I typically don't love tomatillos. What makes it fermented is the salt, so it doesn't have a typical sour fermented taste like other items (kombucha, kimchi, etc). The recipe calls for red fresno peppers, which are smokier than the green version, but after 5 grocery stores with no red fresnos I got so desperate to have more salsa and knew I already had to wait a while for it to ferment that I just made it without (but it looks prettier with the pop of red, and festive for the holidays!). This batch makes about 9 1/2 pint jars, but trust me you'll want it all for yourself :)

Note: this tastes AMAZING with salted corn tortilla chips, but also would go really well as a topping or condiment in Mexican dishes! It would go perfect on my chicken al pastor egg bake, which is what I plan to try next!

Ingredients:

2 28 oz. cans tomatillos (keep the liquid)

6-7 jalapeno peppers, halved with seeds removed (you can reserve one pepper's worth for extra heat)

2 fresno (red) peppers, halved with seeds removed

1 large onion, rough chopped

4-6 cloves garlic

1+ bunch cilantro- discard stems, rough chop

juice of 2.5 limes

2 tablespoons salt Directions: 1. Place the peppers, onions, garlic, salt, cilantro, lime juice, and tomatillo liquid in a blender and blend at high speed until desired consistency (I made them small). 2. Add the tomatillos, blend until desired consistency (small chunks). Taste and adjust for salt and heat. 3. Pour into mason jars up to the neck, then top with a pre-measured circle of wax paper. Flatten the paper onto the salsa ensuring no air bubbles, then place the lid on tightly. 4. Store on a counter away from light for 2-14 days. Refrigerate after fermenting.

Tamale Pie, by Diane

This one was a winner! I wanted another new recipe as we are heading into our second trial of Whole30 this Monday. I made a few changes here (added garlic and onion), and would make a few more after tasting this (needed more enchilada sauce, and the sauce would have been better mixed through instead of poured on top), but it was really delicious and a good hearty meal for the week! I made it with corn, but it could be Whole30 with cauliflower (as the original recipe calls for). Posting the recipe with changes below.

Ingredients:

2 small sweet potatoes
1 cup corn meal
1 4oz can diced green chiles (I got fire roasted)
2 eggs
Salt and pepper
1 tbsp. oil
2 lb ground beef
1 small white onion, diced
2 cloves garlic, minced
1 tsp each cumin and chili powder
2 15 oz cans tomato sauce
1 tsp each of oregano, garlic powder, and cumin
2 tbsp. chili powder
1/4 tsp cayenne (I used Tony Chacere's here, about 2 tsp)
4 tbsp. nutritional yeast (or regular cheese)

Directions:

1. Cook sweet potatoes until soft, combine in a food processor with corn meal, chiles, eggs, and salt and pepper to taste.

2. Preheat oven to 400.

3. Grease a cast iron skillet, spread the mixture evenly across the bottom and sides of the pan to form a crust. Bake for 25 min.

4. While the crust cooks, brown the beef in a skillet with onions and garlic. Drain, then add back into the pan with the 1 tsp of cumin and chili powder. Set aside.

5. In a bowl, whisk tomato sauce, oregano, garlic powder, cumin, chili powder, and cayenne/Tony's until combined. Mix well with the beef mixture.

6. Pour the beef/sauce mixture into the crust, top with nutritional yeast, and bake another 10 minutes.

Mexican Breakfast Hash, by Diane

Since I’m continuing on Whole30, I decided to make a dish inspired by quite a few of the breakfasts that I’ve seen on Instagram Whole30 accounts. This is delicious, fairly easy to make and super filling! Not to mention, it may be one of our best photos on this blog!!!  I didn’t picture this but I added fresh sliced avocado is to this as well!  Green chilies or sauce I would also be fantastic accompaniments!

Ingredients:

1 lb ground beef, lean (I used grass fed)

1 tbsp coconut oil 

1 yellow onion, chopped

8 sweet peppers, various colors, deseeded and thinly sliced 

2 medium sweet potatoes, cubes into 1/2 inch pieces

2 cups greens (I used baby kale)

4 eggs

Seasoning: chili powder, garlic powder, cumin, salt, red pepper flakes, pepper (I used my beloved Tony Chacere’s seasoning instead of the last 3 of these)

Directions:

1. Preheat oven to 350.

2. Heat a cast iron skillet on medium high and brown the beef with the seasoning to taste. Set aside.

3. Add the peppers, onions, and sweet potatoes to the skillet, along with seasoning to taste. Cover with a baking tray to expedite the potatoes cooking. Cook until the potatoes are soft.

4. Add the beef and greens into the skillet, turn off the heat, and stir well. Adjust seasonings if necessary. 

5. Make 4 wells evenly divided ( I used the back of a large cooking spoon for this and it worked well!) and crack the eggs into the wells.

6. Bake until the eggs are cooked to your preference. I had a hard time balancing the whites and the yolks because I wanted the whites to be fully cooked but the yolks to be a bit runny, so you’ll have to experiment with this until you get it right, and don’t forget that the eggs continue to cook after you take the skillet out of the oven a bit.

Deconstructed Burrito Bowl, by Diane

I was looking for a warm and filling recipe to make for lunches that did not involve a soup, stew or chili since those have been on heavy rotation lately. This recipe caught my eye as it looked fresh and healthy, and I love sweet potatoes! I added some greens to this to make it a true burrito bowl and because I love greens. This dish was delicious and a great lunch or dinner. The only exception to the recipe below was that due to our epic blizzard this weekend, my grocery store was out of ground beef so I subbed in the only two meats they had left which was 1 lb. ground turkey and 1 pack of chorizo. It actually wound up being a great sub with a lot of flavor!! Also, in cooking the meat the recipe states to add the tomatoes in without draining them and not to drain the fat from the meat, but there was way too much liquid in the meat after this. I have changed the directions below to reflect this.

Ingredients:

For the salsa

2 Roma tomatoes, diced and seeded
1 medium cucumber, diced
3 green onions, chopped
3 tbsp cilantro, chopped
2 tbsp extra virgin olive oil
Juice of 1/2 lime
Salt, to taste

For the beef

1 1/2 lbs. ground beef
1 medium onion, diced
1 tbsp extra virgin olive oil
1 14.5-oz. can diced tomatoes, drained
3 cloves garlic, finely diced
2 tsp sweet paprika
2 tsp cumin
1 tsp ground coriander
1/2 tsp salt

For the potatoes

2 large sweet potatoes, peeled and cubed
2 tbsp extra virgin olive oil
1 tsp sweet paprika
1/2 tsp cumin powder
Pinch of ground coriander
Salt and pepper
1 avocado, diced
1 lime, for serving

Directions:

1. Mix together the ingredients for the salsa in a small bowl. Adjust salt to taste. Place in the refrigerator until ready to serve.
2. To make the beef mixture, heat a large skillet over medium heat. Add the ground beef to the pan and cook until browned, stirring regularly and then drain and remove from pan. Add the EVOO and onion and sauté for 4-5 minutes until soft. Add the garlic and cook for an additional minute. Once browned, stir in the paprika, cumin, ground coriander, and salt. Add the diced tomatoes and reduce the heat to simmer and cook, uncovered, for 25-30 minutes, stirring occasionally.
3. Preheat the oven to 375 degrees F. As the beef is simmering, toss the sweet potatoes with olive oil and spices in a bowl. Place onto a rimmed baking sheet and roast for 20 minutes until soft, turning once.
4. To assemble, place the sweet potatoes in the bottom of the bowl. Top with the ground beef, salsa, and then the avocado. Serve with lime wedges.

2 Minute Steak and Mexican Corn, by Diane

This is an odd photo taken in a hurry to eat this deliciousness!

We made the greatest meal of my life last night. It started with a video on facebook of Gordon Ramsey cooking a steak perfectly in 2 minutes. Then we found a show on the cooking channel that made mexican corn with a sriracha mayo sauce. Thus, the perfect meal was born. I'm doing this in a combined post because, as you can see from the caption, we were so excited to eat this that I barely remembered to snap a pic. Plus, it's good combo anyway! YUM.

*Here's the video for the steaks, you may need to watch it to study before you cook the steaks since they are cooked so quickly at such high heat! https://www.youtube.com/watch?v=AmC9SmCBUj4

For the steak:

Ingredients:

2 NY Strip Steaks
Salt and Pepper
EVOO
2 cloves garlic, smashed
1 sprig fresh thyme
2 tbsp butter

Directions:

1. Let the steaks come to room temp, about 20 min before cooking.

2. Pat each side of the steak dry with a paper towel and season heavily with salt and pepper (you want a salt crust to lock in flavor and juiciness).

3. Bring a large saucepan up to high heat, add in 2 tbsp EVOO, and then add in the steaks. You want the steaks to sizzle as soon as they hit the pan, otherwise it's not hot enough.

4. Cook for 30 seconds, then flip with tongs. Add in smashed garlic and thyme. Turn the steaks on their side, fat side down, to render the fat for a few seconds.

5. Flip the steaks over again after another 30-60 seconds and add in 2 tbsp of butter, cut in half, so one tbsp goes on the side of each steak.

6. Cook for another 30 seconds and tilt the pan towards you, taking a spoon and basting the steaks with the melted butter. Rub garlic into each of the steaks and flip over one last time.

7. After 30 seconds, remove the steaks and let them rest on a plate or cutting board for a few minutes before cutting them.


For the corn:

Ingredients:

4 ears of corn
1/2 cup mayo
2 tbsp sriracha (this will be VERY spicy, so I suggest starting with 1)
2 tbsp lime juice

Directions:

1. Mix mayo, sriracha, and lime juice in a bowl and set aside in the fridge.

2. Grill corn until blackened on all sides.

3. When the corn is done, remove from grill into a platter/plate and immediately brush with the mayo sauce. Make sure to use a lot, it's really good!!