An Early November Fiesta

Similar to Tuesday’s dinner, Thursday was another long prep meal. It actually required to be refrigerated for at least 8 hours, so I prepared everything on Wednesday post-run then threw it in the oven after work on Thursday. Thankfully I read the directions way before I planned to make it, giving me enough time to figure out which day of the week would be best to have it.

I’ve somehow been subscribed to Betty Crocker’s weekly e-mails that come Sunday nights. Often times I don’t really find anything I’m interested in (they’re your typical family styled meal), but every so often I find a gem. Enter the Fiesta Taco Chicken Lasagna (that’s a mouthful!). I decided to omit the chicken just to make things a little easier on myself as well as the black olives because the fiancé isn’t a big fan, and instead of taco sauce I used salsa to give it more texture.

These big bakes with a fiesta, Mexican, or Southwestern label seem to be some of my favorite meals (like this one, or this one). They take some time to prepare because of all the ingredients, but in the end it’s so worth it. I imagine you could throw some eggs into this bad boy to make it a great brunch item. Of course the mention of brunch brings up thoughts of booze (is that normal?), and this would probably go quite nicely with a giant margarita… yes please!

While it wasn’t the most photogenic meal I’ve made, it was delicious. The fiancé was extremely impressed at how great it was, despite it being “a big bunch of mush.”

Since the recipe makes enough to feed a family, I’ll be enjoying this for days.

Taco Fiesta Chicken Lasagna
– Serves 4 –

Ingredients:
2 (14 1/2-oz.) cans diced tomatoes with zesty mild green chiles, undrained
1/4 cup taco sauce
3 cups cubed cooked chicken
1 (16-oz.) can Old El Paso® Refried Beans
1/2 cup sour cream
12 uncooked lasagna noodles
12 oz. (3 cups) shredded colby-Monterey Jack cheese
1/2 cup chopped green onions
1/4 cup sliced ripe olives, if desired
2 tablespoons chopped fresh cilantro

Directions:
1. Spray 15×12-inch sheet of foil and 13×9-inch (3-quart) glass baking dish with nonstick cooking spray. In large bowl, combine tomatoes and taco sauce; mix well. Stir in chicken. In medium bowl, combine refried beans and sour cream; mix well.
Spread about 1 cup chicken mixture in bottom of sprayed baking dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 cups chicken mixture. Sprinkle with 1 cup of the cheese, half of the onions and half of the olives.
2. Layer 4 more noodles, remaining bean mixture, 1 1/2 cups chicken mixture and 1 cup cheese. Top with remaining 4 noodles, chicken mixture, onions, olives and cheese. (Be sure top noodles are covered.) Cover with foil, sprayed side down. Refrigerate at least 8 hours or overnight.
3. Heat oven to 350°F. Bake covered lasagna for 50 minutes. Uncover baking dish; bake an additional 18 to 22 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving. Sprinkle with cilantro. If desired, garnish each serving with dollop of sour cream, chopped tomato and shredded lettuce.

Pie for dinner

Sometimes I wonder if I think at all before I set out to do something. If I did, though, I’d probably wind up second guessing myself and missing out on a lot of things. After a stressful weekend of moving and unpacking, you’d think I would schedule the following week’s meals to be easy and straight forward, and probably not time consuming. Yet I seem to almost always skip over the process portion of the recipes, and pick them solely based on ingredients (and a picture too, of course).

Yesterday started off bright, well rather dark, and early. The fiancé and I were up at 5:30a and out the door by 5:45a to do our first pre-work run. Now that we’re a bit closer to the office we have more time to get ready in morning, so by waking up about an hour early, we’ll be able to get in anywhere from 4-6 miles, depending on our pace. We did 4.22 at about a 9:15 pace – I wound up getting a serious case of runner’s trots about a mile in, and spent the next two miles struggling, so it was slow and steady. At the same time though, it’s also the longest run I’ve done since the dreaded injury, so I’m more than okay with it.

After work and voting, it was time to start on the first of two long and involved recipes for the week. I went with the “Not Your Grandma’s Sweet Potato Pie” recipe, which jumped out at me due to the Southwestern styled ingredients (pobalano peppers, cumin, etc.). I can’t remember where it was linked, but this recipe comes from Grist. Since sweet potatoes were involved, they first needed to be softened. I decided to take a short cut and microwave them instead of waiting up to an hour for them to roast in the oven. When getting ready to put all the ingredients into the crust, I came to the realization that I don’t have a rolling pin. Seriously?! I need to get one of them! It amazes me how much I’m lacking in the kitchen in terms of tools and utensils, but I still manage to make almost everything I want.

It was really good – it was completely worth the effort and time involved. Even though I’ve never made a traditional sweet potato pie, I would make this one again and again as it’s a great twist on a classic. Having left-overs is also a huge plus. I’m sure a lot of guests at a Thanksgiving dinner or brunch would be thoroughlly impressed (especially if they’re vegetarian and skipping the turkey)!

While everything was in the oven I had the opportunity to get some homework done. If we hadn’t ran in the morning, there definitely wouldn’t have been enough time for this dinner, voting, and homework. I’m going to miss the longer days come this weekend, even if it means not waking up in complete darkness. But in the end it looks like morning runs have their benefits!

Hopefully I’ll get to do some baking this weekend. I’m thinking either cupcakes or brownies with Halloween candy inside. We have an entire bowl of candy left over from Sunday since we had two trick-or-treaters. Maybe it was because I was prancing around the house like this?

Power tools aside, I highly recommend making this bad boy!

Not Your Grandma’s Sweet Potato Pie
– Serves 4-6 –

Ingredients:
9-inch uncooked pie crust, rolled into a 10-inch diameter circle and refrigerated (I used pre-made)
3 medium sweet potatoes
3 to 4 medium poblano or Anaheim peppers (or substitute 1 tablespoon chopped canned chipotle peppers)
4 whole shallots or 2 small white onions, quartered
1/2 cup Mexican crema, or sour cream
1/3 cup chopped cilantro
2 tablespoons chopped green onions
a pinch of Mexican oregano
a pinch of cumin seeds
salt and pepper
wedge of lime

Directions:
1. Wash the sweet potatoes well, pat dry, and prick with a fork several times. Place on a baking pan with the shallots or onions. Drizzle the shallots or onions with a little olive oil and sprinkle with salt and pepper.
2. Roast at 400 degrees F until the sweet potatoes are very tender and beginning to caramelize. If the onions begin to burn before the sweet potatoes are done, remove them from the baking tray and set aside.
3. Cool cooked sweet potatoes completely.
4. When cool, slip the skins off the sweet potatoes and cut into rough 2-inch chunks. (This step can be done up to several days in advance.)
5. If you have a gas stove, roast the poblano peppers over direct flame until blistered and blackened all over. Otherwise, you can broil them until they begin to blister. Place in a paper bag or wrap in foil and set aside to cool. When cool, rub most of the charred skin off the peppers, deseed them, and — with your fingers, if your peppers aren’t of the hot variety — tear the peppers into strips. Set aside.
6. When your vegetables are cool, remove your pie crust from the refrigerator. Roll out and be sure to patch any holes. Drape your circle of dough over your rolling pin and transfer to a pizza pan or baking sheet if not already on one.
7. Spread the bottom of the crust with the crema or sour cream, leaving a 2-inch border around the outside of the crust.
8. Next, spread the sweet potato chunks, the onions or shallots and the pepper strips over the crema. Sprinkle with salt and pepper, cumin, oregano, the cilantro and the green onions.
9. Fold the edge of the dough up over the top of the filling, pleating the dough as you work your way around the circle. Place the tart in the freezer for 10-15 minutes to firm up while you preheat the oven to 400 degrees F.
10. Bake the tart for 45 minutes or until the crust is dark golden brown. Remove from the oven, squeeze the lime wedge over the filling and allow to cool for 15 minutes before serving.

Pumpkin Soup and a Kitchen Farewell

About a year ago Serious Eats reviewed an instant pumpkin soup by Maggie and Mary, so I jumped at the chance to buy it. Yes, it took me a year to do so, but I finally tried it. Being our last real night in our soon to be old apartment, I wanted to keep it as simple as possible, so along side the soup we had grilled cheese. I sautéed some leftover red onion from the Spicy Quinoa we had, but that was the extent of my culinary adventure for dinner.

The soup was okay. I’m not sure if it’s because of how long it sat in my cabinet, or if it’s really just because it was powdered soup. It would probably be a whole lot better if there were some veggies thrown into it (maybe carrot, celery, even potato). But for something so quick and easy (add 4 cups of water and simmer for 20 minutes) I can’t complain too much!

My co-worker and bridesmaid’s birthday is Friday (happy birthday Kierstin!), and she absolutely loves pie. So, I figured instead of doing my typical cupcake, I’d make her a pie! I went ahead and dug up an easy favorite – Chocolate Peanut Butter Mousse Pie! I made it on Pi Day this past year, and being it requires no baking and the mixing of only two ingredients, it was perfect. Hopefully she shares, so I can enjoy a sliver after we have our celebratory Thai birthday lunch!

My Coworker and I in our Best Friends Costume!

After we finished up with dinner and dessert, it was time to finally pack up the kitchen. All that’s currently left is our coffee maker (like we can move boxes without coffee!) and some perishables in the fridge. My parents have been kind enough to help us out, so they’re bringing over a cooler Saturday morning that we can put our refrigerated items in for the move. That’s the great thing about moving only 15 minutes away – we didn’t need to completely clean house in the food department. I have to say, our new kitchen is A LOT smaller, but it also has a dishwasher, which will be great for my fiancé. It’s overall a nicer place, too, so I have to take that into consideration. In the end I don’t think I’m really losing any counter space, though, which for me seems to be the most important anyway.

My next post will be from the new place, and I’m so excited to share it with you! It’ll take a few days before I’m fully settled to get cooking again, but I’ve got some really yummy recipes queued up!

Spicy Quinoa Salad

Promising myself two legitimate dinners in the kitchen this week, I went for a Spicy Quinoa Salad and paired it with just some chicken breast we had hanging out in the freezer. I’m trying to use as much of any perishable items I can, which is why I decided to pair this with just some plain ole chicken.

I actually had a hard time spotting Quinoa at the grocery store on Sunday. I found Bob’s Red Mill right away in the organic section, but it was $8! I know, I know, that’s not much. But for a grain I’d never had before and wasn’t sure what else I’d be using it with, I just couldn’t plunk that down. We also try to stay under $75 a week, and I knew we wouldn’t if I grabbed it. I headed over to the rice and pasta aisle, and spent a solid 5 minutes staring at all the different rice trying to find it. Turns out I had my back to where it was, and after almost giving up, I found a nice box for $3.50! Sure, it wasn’t whole wheat or organic, but sometimes you just have to cut corners.

If you’re a regular reader, you’ll know I struggle with cutting onions. Over the summer I had the great idea of using my swimming goggles to help combat the tears, and it works. I thought it was about time I shared a little treat with my readers. So here’s a picture of me from my Macbook in the kitchen (I bring it with me to read off recipes), post run and gleefully holding a red onion and a knife while sporting my goggles. Laugh away!

The recipe was super easy, and quick, which in these final packing days has been much appreciated. Trying to finish up packing and cleaning, doing homework, and trying to finally get back to running has jam-packed my week. I was able to tackle 2 miles on Monday night, and another 3 Tuesday. It’s definitely on it’s way to recovery, and feels a lot better than it did when I tried to start running last time. I’m really hoping I can be smart about this one. At this point, I’m not concerned about PRing the Disney Half Marathon, rather I just want to be able to finish the 13.1 pain-free. I’ll set my sights on a PR for the Rutgers Unite Half Marathon in April.

This was my last “real” dinner in this kitchen. In retrospect, I’ve really come into my own here. I started off making burritos and stir-fry, and really blossomed to making intricate desserts, scrumptious dinners, and just having a lot of fun. I’ve also given my fiancé plenty of opportunity to work on his camera skills (thanks babe)! Aside from making my work BFF/bridesmaid a sweet birthday treat on Thursday night which I’ll be sure to post about, next week’s food blogs will be from a new kitchen. How exciting!

I didn’t have any good pictures for the recipe, so head over to Serious Eats for a picture, which is where I got this glorious recipe!

Spicy Quinoa Salad
– Serves 4-6 –

Ingredients:
1 cup quinoa
Kosher salt
2 cups diced cucumber (about 2 medium)
2 cups finely diced tomatoes (about 2 medium)
1 to 2 jalapeño or serrano peppers (to taste), seeded if desired and finely chopped
1/2 cup chopped cilantro, plus several sprigs for garnish
3 tablespoons extra virgin olive oil
1 small red onion, finely minced (optional)
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar or sherry vinegar
1 avocado, sliced, for garnish

Directions:
1. In a large bowl, cover the quinoa with cold water and allow to sit for 5 minutes. Drain in a strainer and rinse until the water runs clear, then transfer to a medium saucepan. Cover with 3 cups water and bring to a boil. Add salt to taste (1 teaspoon or so), reduce the heat to low, and simmer for 15 minutes until the grain becomes slightly translucent. Drain off excess water, cover the pot with a dish towel, replace the lid, and allow to sit for 10 minutes.
2. In the meantime, combine the cucumber, tomato, cilantro, and olive oil in a large bowl with a pinch of salt. In a separate bowl, combine the onion, lime juice, and vinegar. Allow to sit while the quinoa finishes cooking.
3. Combine the vegetables and toss to coat, then stir in the quinoa. Season to taste with salt, oil, and/or more lime juic, and serve immediately with sliced avocado.

Butter Me Up

Last week, a friend of ours stopped over with a wonderful little jar of homemade pumpkin butter. After reading all over the Internets about everyone making pumpkin, apple, and other kinds of butters, I was psyched to give this one a try. While I don’t have the recipe, I’m planning on making my own special version later this week, so stay tuned for that.

I’ve been trying to figure out what to do with the contents of the jar all week. Over the weekend, I slathered some on top of a Wegmans cinnamon bun because I didn’t feel like using the cream cheese frosting. It was really good! Yesterday, Runner’s Trials tweeted about having peanut butter and pumpkin butter, and a light bulb went off – hello sandwich time!

So today for breakfast, I feasted on this bad boy – some chunky peanut butter and pumpkin butter on toast. Oh heck yes; it was delicious!

I’m totally ready to conquer the day now 🙂

Spicy Soup and Lots of Packing

You never realize just how much you have until you try and pack it all up to move. Over the past month, I’ve learned that both my fiancé and I have A LOT of stuff. We thought we’d be proactive and start packing as soon as we signed our new lease, but here it was the weekend before the big move, and we spent all day Saturday and Sunday packing… and we’re not done.

Aside from going out for sushi on Friday night, a brief run on Saturday morning (I made it through 1.5 miles pain free! Going for two today!), and going out for a few drinks for a friend’s birthday Saturday night, the rest of our weekend was consumed by packing. We had to go box hunting two more times (we now have 100+ boxes stacked in our front room) and have been doing laundry non-stop. Thankfully, though, I think we’ll be able to safely say we’re done mid-week.

It would probably be smart to completely pack up the kitchen and just do easy dinners for the week, but not me! I’ve decided to make two involved recipes this week, and then keep the rest simple. Sure, the open half-full boxes strewn across the kitchen floor and dining room are difficult to maneuver in the dark and are rather ugly to look at, but they’ll be packed up soon enough. I did, however, pack up our nice dinnerware, so pardon the plastic plates and bowls in any posts this week!

After not getting to cook too much last week due to my company’s conference, I knew I needed to get back in the kitchen Sunday night. I found this recipe on YumSugar a few weeks ago, and since it had the word spicy in the title, I knew it was for me. Recently jalapenos at the grocery store have been HUGE, so when this recipe called for two, I knew it would really be more like 3+. I left out the chicken, and substituted the créme fraiche with plain low-fat Greek yogurt. Other than that, I kept everything else the same. And let me tell you – YUM! This packed serious heat and was really filling. Making homemade tortilla crisps was fun too! This is the type of soup that will definitely warm you up in the winter.

Spicy Broth with Chicken and Avocado
– Serves 4 –

Ingredients:
Extra virgin olive oil
2 medium onions, diced
3 garlic cloves, minced
3 medium-size ripe tomatoes, chopped
2 jalapeños, minced
1 quart chicken stock, homemade or store bought
kosher salt and freshly ground black pepper
canola oil, for frying
4 corn tortillas, cut into 1/8 inch wide strips
1 1/2 cups shredded cooked chicken
3 avocados, halved, pitted, peeled, and diced
1/2 cup coarsely chopped fresh cilantro
1 lime, cut in wedges
4 dollops of sour cream or crème fraiche (optional)

Directions:
1. Put a stockpot over medium heat and coat with a 2 count of olive oil. Add the onions, garlic, tomatoes, and jalapeños and cook for 15 minutes or until the vegetables get pulpy. Pour in the stock, season with salt and pepper and simmer for 20 to 25 minutes.
2. Meanwhile, heat 1 inch of canola oil in a skillet over medium-high heat. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove with a slotted spoons to a paper towel-lined platter and sprinkle with salt while they are hot.
3. Divide the shredded chicken among 4 soup bowls. Ladle the hot soup over the meat. Top with diced avocado and fried tortilla strips. Garnish with cilantro and lime wedges.

Caramel Apples!

As you’re (hopefully) enjoying this post, I’m currently presenting functionality of my company’s software to some of our business partners. Imagine how thrilling time and attendance time allocation through managing and configuring cost centers can be!

For the conference that’s held the third week in October every year (this is year number three), each team member does two presentations on different things within the system. Yes, we’re a time and attendance, payroll, and HR software development company – I support the software that my fiancé makes, how cute! At the end of one of our joint presentations, my work BFF slash bridesmaid and I always play a game. This year, we decided to play a version of Jeopardy. With that we of course needed to also come up with a fun prize to give out to the winners. Last year, we gave out candy, but figured we needed to spice it up. Since the theme of the conference is always Halloween, we went with caramel apples!

While perusing the store on our lunch break, we stumbled upon a package of pre-made caramel that you literally stretch over an apple, bake for 5 minutes, let cool, and enjoy. While I first thought it might be a cop-out to not melt our own caramels and dip the apples, I also realized we needed something quick and easy for a week night. We wanted to decorate them, but couldn’t find any black and orange sprinkles, so we grabbed Halloween themed Oreos.

I have every intention of making real caramel apples, but if you’re ever in a hurry, or maybe you’re planning to make these with some yougin’s, I would highly recommend these. Hopefully, at the end of the game, our partners will recommend them based on flavor, too!

PS  – The Double Tree chain of hotels are genius. All hotels should offer warm chocolate chip cookies upon check-in!

Product Review: Ghiradelli Luxe Chocolates

Like I mentioned a few weeks ago, blogging rules. Specifically, food blogging. As a Featured Publisher and member of the Tastemaker program on Foodbuzz, I get to try yummy things every so often. A few weeks ago, I got a sample pack containing three flavors of Ghiradelli’s new luxe line of chocolates.

I’m a huge chocolate fan, so I jumped at the offer for a sample. I’m not big on candy, but I’ll never turn down chocolate. I especially won’t turn it down when there’s nuts involved. The three pieces I received were milk, hazelnut, and almond. Even though they were just little squares of chocolate, being the good fiancée that I am, I shared.

I was least excited about the milk chocolate, and most excited for the hazelnut. I’m a serious fan of hazelnuts, and it’s my go-to coffee flavor. I like almonds, too, but wasn’t expecting anything special, as a lot of chocolates have an almond variation. While milk chocolate is the most common, I always gravitate to dark – milk is just average in my eyes. So I started with my least favorite, and it was a great start. I knew that even if it didn’t get any better, it was at least pretty darn good! As I continued on to almond, the flavor grew. For both the almond and hazelnut, there was actually a lot of nut in the chocolate. Usually, the additional flavor is minuscule, but Ghiradelli didn’t hold back. Of course, hazelnut wound up being my favorite, but it barely won out over almond. While savoring each square, I began dreaming up recipes where these chocolates could be melted down and combined into pure deliciousness.

After sharing with my fiancé, I was disappointed there wasn’t more. The chocolate is super rich and creamy, in a simply decadent way. It definitely earned it’s “luxe” name. I’m looking forward to getting some to enjoy as a treat every so often!

Pumpkin Cake Cookies

After being out of the baking scene for awhile, I decided to hop back in with what was hands down the easiest recipe ever. Aside from going to the store and buying a box of cookies, I don’t think this could have been easier (and it didn’t require me to leave my house!). This particular recipe comes from PB Fingers, who’s blog I stumbled upon recently. She’s got some super yummy recipes, and I love to see how her wedding plans are unfolding – everything is so cute!

I made a batch of these cookies and decided to bring a bunch to work the next day. Of course, I left some at home to enjoy as well. They were gone in a flash! My co-workers couldn’t stop talking about how great they were, and they were in shock after finding out they only required two ingredients, and a 10-12 minute bake time.

I’d be lying if I said I wasn’t a big skeptical about the whole cake mix + a can of pumpkin = deliciousness, but I’m glad I went ahead with it anyway. All you need to do is combine a box of spice cake mix, and a 15 oz. can of pure pumpkin, plop them on some baking sheets, and bake at 350 degrees for 10-12 minutes. That’s it! They’re going to be super moist and cakey which is just how I like my cookies. I have every intention of making these over and over again, and you should give them a shot too!

A Piggie Sunday

The latter half of this past week was super stressful; I got sick, we had a family emergency, and then Saturday and Sunday was spent packing, cleaning, and traveling to two (yes, two) Ikeas to get new furniture. Why the new furniture, you may ask? My fiancé and I are moving at the end of the month! Don’t get too excited, we’re only moving about 10 minutes away to a different town, but we’re upping our game and renting a townhouse! We’re hoping this will be our semi-permanent home until we’re ready to buy a house… yikes.

As you know, I had an awesome giveaway this week, that I just picked a winner for (congrats Jordan!). So, any time I do a giveaway, I also get a sample (win!). I decided to make an appetizer styled dinner, since I was exhausted and wanted minimal effort, and I had all these yummy Hormel products laying around. I had stumbled upon You Are What You Eat or Reheat‘s White Trash Puff Balls a week or so ago, and thought they’d be perfect for the little pepperoni package I got. Instead of combining them with cream cheese, I just threw the pepperoni with shredded mozzarella, and since I grabbed the regular Pillsbury rolls and not crescent rolls, I essentially made pinwheels.

Pepperoni and Cheese Pinwheels

I also decided to try my hand at homemade potatchos, which are basically potato chip nachos. They’re served at a New Brunswick and Rutgers University staple, Stuff Yer Face. If you live in the general vicinity (i.e. probably about an hour in every direction) you’ve heard of the restaurant. You may have even seen it on Man vs. Food! At any rate, their potatchos rule. It’s potato chips, bacon, tomato, cheese, ketchup, sour cream, and chives. I assembled pretty much all of that (I forgot tomatoes – duh!) and threw it in the oven. I have to say, they were pretty spot on.

Homemade Potatchos!

Both of these little ditties would be great appetizers for a get together, on game day, etc. I wouldn’t recommend pairing them together as a dinner, unless you are attempting to use a lot of self control, and break it up with a giant salad (as I did). Sometimes, though, you just need a little comfort, and after the past few days, my fiancé and I were glad to have it.

Homemade Potatchos (Potato Chip Nachos)
– Serves 2-3 –

Ingredients:
1 bag potato chips
4 oz. shredded cheese (any variation – I used Mexican)
2 handfuls of crumbled bacon (I used Hormel’s Real Bacon Bits)
1/2 tomato, diced
Liberal squirts of ketchup
1/2 cup Greek yogurt (plain) or sour cream
1/2 cup chives, chopped

Directions:
1. Preheat oven to 375 degrees
2. Spray baking sheet, and pour chips onto sheet
3. Sprinkle liberally with cheese (feel free to use more!) and bacon pieces
4. Bake for 10 minutes
5. Squeeze ketchup all over chips, top with yogurt, tomatoes, and chives

Pepperoni and Cheese Pinwheels
– Serves 3-4 –

Ingredients:
2 containers of Pillsbury Rolls
1/2 bag of Hormel Mini Pepperoni
1/2 cup shredded mozzarella cheese

Directions:
1. Preheat oven to 375 degrees
2. Coat baking pan and open rolls (unroll them, even though their directions tell you not to) and keep them in twos
3. Place combination of pepperoni and shredded mozzarella on each set of two, and roll from one end to the other
4. Bake for 10 minutes

PS – Congrats to everyone that completed the Chicago Marathon yesterday! Hopefully I’ll be there one day too.

 

UPDATE: I’ve submitted the potatchos recipe to Foodbuzz’s BACONALIA contest! YUM.