Friday, January 27, 2012

Chicken Enchilada Soup

I'm all by my lonesome this weekend.  My husband took the dog to West Virginia to go camping with some of his friends.  I don't really understand why camping in regular Virginia isn't good enough, but I don't make the rules.  Well, actually....I do make the rules.  Just not the camping rules because camping isn't my thing.

I have been camping once or twice, and I will admit that there ARE some fun things about it.  Like fires and s'mores and singing Kumbaya and drinking wine out of a red Solo cup.  But really, you can make all of those things happen in your backyard and then sleep in your own bed.  Plus, you can sing Kumbaya any time you want, even indoors.

So anyway, I was really excited about my quiet, relaxing weekend.  Except that they've been gone for approximately 5 hours and I'm already bored.  I walked to the gym, did my personal trainer workout (personal trainer - if you are reading this, I've totally been doing the workout religiously like you instructed), and then walked home.  Then I booked a flight to Boston for work and gossiped on IM with a co-worker.  And now its 7:30 and I'm sad that I already watched all of my trashy TV on the DVR.  So I guess its time to pour a glass of wine and get to blogging.

So - my husband had asked me to make him "something kind of like chili but not chili" that he could bring camping.  I decided that chicken enchilada soup is totally kind of like chili but not chili, and I had most of the ingredients on hand.  I did some googling and came across some ideas, but nothing sounded exactly how I wanted the soup to be.  So I just sort of winged it and figured that my husband and his friends would likely be a few drinks in before they ate the soup.  That sort of thing gives you some leeway.  Turns out I didn't even need leeway because this soup was delish!  Yum - I'm going to have the one bowl that didn't fit in the Tupperware right now.


Chicken Enchilada Soup
Source: My own, inspired by Emeril and Dainty Chef

4 tablespoons butter
4 tablespoons flour
2 cups milk (I used 2%)
4 cups chicken stock
1 16 oz. can enchilada sauce
3 tbsp tomato paste
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
1 tsp paprika
1 tsp cayenne
1 tsp cumin
6-8 corn tortillas, cut into bite-sized pieces
2 tbsp olive oil
1 onion, chopped
1 Anaheim pepper, finely chopped
1 jalapeno, finely chopped
1 cubanelle pepper, finely chopped
2 tablespoons garlic paste (either make it yourself by pasting minced garlic with salt, or from a tube from the grocery store)
1 can Rotel (tomatoes and green chiles)
1 can black beans, drained
1 can corn, drained
1 rotisserie chicken, skin removed and shredded
sour cream and cilantro for garnish

Melt butter in a large dutch oven.  Add flour, stirring constantly until smooth to make a roux.  Alternate adding in milk and chicken stock slowly, and stir to combine.  Bring to a soft boil and simmer for a few minutes, allowing mixture to thicken.

Add enchilada sauce, tomato paste, spices (onion powder, garlic powder, chili powder, paprika, cumin, and cayenne), and corn tortilla pieces.  Stir to combine and continue to let simmer.

Meanwhile, heat olive oil in a separate skillet.  Add onions, all peppers (Anaheim, jalapeno, and cubanelle), and garlic paste.  Saute for several minutes until vegetables are soft.  Add to soup mixture, and stir to combine.

Add the black beans, corn, and shredded chicken to the soup pan.  Simmer on medium-low for 20-30 minutes, stirring occasionally. 

Serve with sour cream (I used low fat) and cilantro.

Monday, January 23, 2012

Roasted Sea Bass with Pineapple Avocado Salsa

Please excuse me while I write this mediocre blog post.  I'm multi-tasking and the other task at hand is watching The Bachelor.  Oh, the sweet, sweet, ridiculousness that is The Bachelor.  Every season brings us to a higher level of crazycakes.  I don't even care if its real or not (probably not), or if the show never actually results in a long-standing relationship (I think The Biggest Loser actually has a better marriage rate than The Bachelor, and, well....that's not even the point of THAT show).  I just love the drama and the meltdowns.  It makes me feel better about myself, too.  I mean, I might have had a crazy tendency or two back in my dating days, but these ladies take it to an entirely new level.

My favorite is when the girls get really upset when the bachelor goes out with the other chicks on the show.  Um, that is....kind of the whole premise.  There is only one bachelor and 25 lunatics sharing is what happens here.  And then they also cry a whole lot.  I guess if someone stuck me in a house with a bunch of people trying to beat me at something and said house was filled with booze and no TV and a bunch of crazy people, I'd cry a lot too.

Anyway!  I won't talk too much about tonight's episode in case you haven't watched yet (you know you watch The Bachelor, too, don't even lie).  Time to move on.

By the way.  I know my last few posts make it sound like I don't do anything besides pin stuff and watch trashy TV.  I mean....I do those things.  A lot.  But I swear I have other hobbies.  Like taking pictures of my food. 

Onward!  Roasted Sea Bass and pineapple avocado salsa.  I had it in my head that the fish for this dish HAD to be sea bass, and even though it cost 2 million dollars a lot per pound, I bought it anyway.  I hope my husband isn't reading this, because I think you can see through that crossed out text. 

This dish was seriously tasty.  I love avocado on anything and it was perfect with the pineapple and the buttery fish.  Plus, it was healthy and we all know that's important.  You know, in case we get invited to be on The Bachelor and have to hang out by the pool in bikinis with 25 of our favorite lunatic friends.


Roasted Sea Bass with Pineapple Avocado Salsa
Source: Adapted from Pink Parsley, salsa originally from Everyday Food, Jan/Feb 2012

2 avocados, diced
2 cups finely diced pineapple (use fresh here, I think it makes a difference)
1-2jalapenos, depending on size, seeds and ribs removed, finely chopped
1/2 small red onion, finely chopped
1/2 cup finely chopped fresh cilantro
juice of 2 limes
2 cloves garlic, minced
salt and freshly ground black pepper
1 tsp garlic powder
1 tsp chipotle chili powder
4 white fish fillets (5-6 oz each...I used Chilean Sea Bass and it was wonderful)
1 Tbs olive oil

Preheat the oven to 425 degrees.

In a medium bowl, combine the pineapple, jalapeno, cilantro, red onion, lime juice, and minced garlic. Season with salt and pepper to taste and set aside.

Pat the fish dry with paper towels and season with salt and pepper, garlic powder, and chipotle chili powder.

Heat the oil in a large oven-safe skillet until very hot, but not smoking. Saute for 1-2 minutes per side, or until they are very light golden-brown.

Remove the pan from heat and transfer it to the oven. Cook 5-7 minutes, or until the fish is opaque throughout and flakes easily with a fork.

Top fish with salsa and serve immediately.

Thursday, January 19, 2012

Asparagus, Goat Cheese, and Chicken Sausage Fritatta

I'm still obsessed with Pinterest.  I haven't learned much besides that I need a humongous raise and much bigger closets.  And some sort of crafting skill would help.  And better hair because my hair would NEVER look like most of the hairdos I see on Pinterest.  And a really big, hungry family.

There are also a lot of motivational workout photos that people pin.  They make me giggle.  They're like a picture of a model or bodybuilder in the background with some sort of message that is supposed to inspire you like, "This simple workout will make you the best you that you can be.  BELIEVE IT!!!".  As if doing 50 crunches and 10 squats will make you look like the chick in the picture.  I think high school girls should totally be banned from pinning things.

However, I guess the motivational pins have been working on me, after all.  I have been working out quite a bit, and I almost have a six-pack like the girls on Pinterest.  Just kidding.  Pretty sure that will never happen, but at least I can almost fit into the skinny jeans I bought a size too small and haven't been able to get past my bum since they arrived in the mail (4 months ago).

This fritatta will help you get into your skinny jeans, too.  It probably won't give you a six-pack, though.  Sorry.  I made this last Sunday during beer brewing day at our house.  Yes, there is beer brewing day at our house.  It occurs every Sunday and I have to beg for a small sliver of the kitchen during this time and its especially fun when I come home with 12 bags of groceries and the freezer is full of bowls of yeast.  Anywho, I made the fritatta and it disappeared in minutes (I guess brewing beer makes the menfolk hungry), so I had to make another one.  It was tasty!  I just kind of made it up as I went along and used what I had in the fridge.  I'm sure there are a million varieties out there. 

If you were me, you had this with a side of arugula dressed with lemon juice and olive oil.  If you were a man, you had this with a side of several beers.  To each his own, I say.


Asparagus, Goat Cheese, and Chicken Sausage Fritatta
Source: My own, inspired love of goat cheese and the general concept of a fritatta!

8 eggs, beaten
1/2 bunch of asparagus (about 12 spears), ends trimmed and cut into 1-2 inch pieces
1 8 oz. container of crumbled goat cheese
2 links of chicken sausage (pre-cooked), chopped (I used roasted garlic/apple flavored sausage)
1 shallot, minced
4-5 cloves roasted garlic, minced (my grocery store has this in the salad bar - you can buy by the ounce)
3-4 sprigs fresh thyme, leaves removed and minced
1 tablespoon olive oil

Preheat oven to 350.

Heat olive oil in a 12" skillet (make sure its oven proof!) over medium high heat.  Add sausage, and cook until crispy and it starts to give off its fat.  Add the asparagus and shallots and saute until soft.  Pour in the eggs and add the goat cheese, garlic and thyme evenly over the eggs.

Let the egg mixture cook in the pan long enough for the bottom to set and start browning, about 2-3 minutes.  Once the mixture starts pulling away from the edge of the pan and doesn't look "wet" any more, gently tilt the pan so the wet mixture from the middle flows back to the bottom of the pan so it continues to set. 

Then, remove the pan from the stove and put it in the oven.  Bake at 350 until top starts to brown slightly, about 15-20 minutes.

Slice it, and eat it!

Sunday, January 15, 2012

Pork with Pears and Shallots

So, I just discovered Pinterest.

I'll see you in like a month.  Maybe two.  I'll be busy becoming crafty.  I mean, its true that I've never made jewelry or pillows or furniture, but that doesn't mean I can't.  It just means that I haven't wanted toUntil I met Pinterest.  I can TOTALLY re-upholster an entire couch.  And sew a onesie with an attached tu-tu for a child I do not have.  And bake cupcakes that look like Angry Birds.

This whole concept is terrible for keeping my delusions at bay.  And especially terrible for my quest to eat healthier.  I don't see many folks pinning salads.

Anywho, I need to get back to pinning and my plans to completely redecorate my house with my own two hands, a burlap sack, some spray paint, and a glue gun.  But I leave you with this pork recipe.  It was so tasty.  I love me some pears, and they went perfectly with this pork (I know I make pork like 3 times a week....its the other white meat!!).  Enjoy!

Pork with Pears and Shallots
Source: adapted from Bon Appetit, January 2010

3 Tablespoons olive oil
4-5 garlic cloves, minced
1-2 Tablespoons chopped fresh thyme
1 1 1/4 lb pork tenderloin, trimmed and silver skin removed
3 large shallots, peeled, stemmed, and quartered
3 unpeeled Bosc pears, cored and quartered
4 teaspoons butter, at room temperature
2 teaspoons all-purpose flour
1 1/2 cups white wine (I used Chardonnay.  And then drank some)
1 1/2 cups low-sodium chicken broth
3/4 cup pear nectar (you can find this in the Latin foods section of your grocery store)
kosher salt and black pepper

Preheat the oven to 475. Combine the oil, garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and thyme in a small bowl. Toss half the mixture with the pears and shallots, and rub the other half over the pork.

Heat a large ovenproof skillet over medium-high heat. Add the pork and shallots. Brown the pork on all sides, about 7 minutes total, and toss the shallots occasionally. Transfer the shallots to a platter, and transfer the pork to a baking sheet and place in the oven. Bake until an instant-read thermometer reads 145 (don't overcook!!), about 10-15 minutes.

Meanwhile, using the same skillet, saute the pears over medium-high heat, turning once or twice, until browned and softened. Transfer the pears to the platter.

Mash the butter and flour together in a small cup or bowl. Add the white wine to the skillet, and cook, scraping up the browned bits. Add the chicken broth, pear nectar, and pear nectar to the same skillet. Boil until sauce thickens, and season with salt and pepper.

After pork has rested at least 10 minutes, slice and arrange on the platter with pears and shallots. Drizzle sauce over the platter, and serve with additional sauce if desired.

Thursday, January 12, 2012

Crockpot Korean Short Rib Tacos

Short ribs are so, so good.

Did you know that this summer is the Olympics???  I love the Olympics.  Especially gymnastics.

When I was younger, I was OBSESSED with gymnastics.  The year that I was 12, I taped (like, on a VCR) every second of the 1992 women's gymnastics broadcasts.  Then I would watch them over and over again, while I practiced my handstands and front walkovers. Except that my handstands didn't really count as "standing on my hands" because I had to do do them against a wall because, well, I didn't have very good balance.  Or muscles.  And the front walkovers never ended well because....I couldn't do a front walkover.  They started out okay, I even had pretty nice form.  But then the back half got a bit messy.  Good thing I had a twin-sized mattress to "land" on, or I'd have a broken back like 500 times over.  Its actually shameful that I never got even a little bit good, because I would seriously do this for hours on end, several days a week.  I wonder what could have happened with my life if I was that dedicated to my schoolwork. 

I laugh about this all today, because I can see now how completely delusional I was.  I mean, I actually thought that I could BECOME a gymnast.  I was convinced.  The thing is.....I'm not exactly a delicate flower, if you know what I mean.  As an adult, I'm 5'11" and constantly trying to lose 10 pounds (okay, 15....GEEZ!!!).  As a child, I was shorter and weighed less....but only in comparison to my adult self and not necessarily in comparison to the other kids.  Or, to gymnasts. 

Sadly, my gymnastics career was short lived.  By the time the 1996 Olympics came around, I discovered that perhaps basketball was a better sport for me and gymnastics didn't seem so glamorous any more.  Besides, basketball shorts are way more comfy than leotards.

Either way, I'm still really excited about the Olympics this summer and will totally DVR all of the gymnastics.  I'll try to refrain from handstands and front walkovers in the living room, though.  Because we don't have a twin mattress and I have breakable decor.

So! Let's talk about short ribs. I've seen this recipe for crockpot Korean short ribs all over the blog world. Some of these blogs even have followers that aren't their immediate family members (or famous weathermen!!). Imagine that. Anyway, I've been dreaming about these tacos for a long, long time. Because I looooove me some short ribs. They were sweet and spicy and just all around yummy. And the best part? The crockpot does the work so you can practice your gymnastics in the back yard while dinner is cooking.

Crockpot Korean Beef Tacos
Source: adapted from My Life as a Mrs. and Pink Parsley

For the Cucumber Slaw:
1 English cucumbers
3 teaspoons rice vinegar
1 teaspoon sugar
2 pinches of salt
crushed red pepper flakes to taste (I used a lot!)

For the beef:
5 pounds beef short ribs
1 1/2 cups low sodium soy sauce
1 2/3 cups packed brown sugar (I used Splenda brown sugar to save some cals, worked just fine!)
12 cloves garlic, minced
4 tablespoons grated fresh ginger (fresh is a must!)
6 tablespoons rice vinegar
3 tablespoons dark sesame oil
2 tablespoons vegetable oil (not olive!)
2 teaspoons crushed red pepper flakes

For the tacos:
small taco-sized flour tortillas
3 scallions, chopped

Slice cucumbers as thin as you can get them and place in a bowl. Add the rice vinegar, sugar, salt, and crushed red pepper; toss to combine. Set aside until ready to use.

Spray a slow cooker with non-stick cooking spray and add the short ribs. In a small bowl, whisk together remaining ingredients until combined; pour over the ribs. Cook on high heat for 2 hours and then reduce to low and cook for another 3 1/2.  You know its done when you can see the meat falling off the bone. When ready to serve, take out of crockpot, remove bones, and shred.

Warm taco shells in the microwave.  Add shredded beef, cucumber slaw, scallions, and cilantro. Drizzle with sriracha and serve!  We had this with some roasted broccoli and it was perfect!

Sunday, January 8, 2012

Spicy Southern Beef Brisket with Pan Fried Brussels Sprouts

Its that time of year again.  The time that everyone decides its time to get in shape and they descend upon the gym with a vengeance.  The parking lot is full, there aren't any lockers or cubbies for you stuff, you have to get to your group classes like an hour in advance to get a spot, and there is a larger than usual abundance of sketchy sweaty guys lurking in the corner.

But unlike a lot of people, I don't really get annoyed by the crowds.  I know this is hard to believe, because I pretty much get annoyed by everything (especially my fellow travelers, that you can read about here).  But I think new people should get a lot of credit for braving the gym when they've never been before and its so crowded with mean "regulars".  I was in line for spin class the other day, and these 2 girls (regulars of course) were talking about how much they hate new people clogging up the locker room and hogging the equipment.  They were ESPECIALLY annoyed that a non-regular would dare to come to spin class.  No matter that at some point, THEY attended their first spin class and possibly sat on a bike that a regular wanted.  One was like, "they should make new people go to a satellite gym in the parking lot so that way they can just annoy each other and stay out of our way".  And the other is like, "Totally.  And then once you go three times a week for sixth months you can apply to come to the real gym with the rest of us".  Ouch.  That's harsh.  Even harsher than I would ever be...I mean, at least I think other people should be allowed to fly on the same airplane as me (as long as they don't do anything to annoy me).

Anyway, spin class this morning filled up about 30 minutes before the class started, and there were some pissed off people.  I wasn't one of them because I know you have to get there early and that if you don't, you give up your right to b!tch about it if a newbie is perched on your favorite bike.  I thought the newbies did a pretty good job, and I only have two complaints to file. 

First - I understand that bike pants/shorts are not always the most flattering or comfortable things on earth (no matter who you are).  But, it IS a requirement to ACTUALLY WEAR pants or shorts of some sort during class.  You can't just wear your underwear.  You know who you are, blond girl in the front.  Other people have to sit on those seats.

Second - I know that spin class is hard.  You sweat a lot and breathe really hard (panting, even, is okay if you do it quietly).  At the end of an especially difficult song, the instructor even appreciates a nice "whoo!!!" from the crowd.  Those are examples of approved noises.  Unapproved noises are loud groaning, exaggerated "UUUHHHHH"s, screaming, or any sound that indicates that you are dying.  Its hard to concentrate on my own workout if I feel like I have to be ready to give you CPR any minute.  The class is hard, but its not THAT hard.

Other than that, I think the newbies are delightful.  It takes a lot of guts to go to the gym for the first time when its crowded and it feels like everyone besides you knows what they are doing.  It also takes guts to go to the gym without pants.

Well, on to food!  My sister in law made this brisket awhile back and was raving about how good it was.  I'm always a fan of anything cooked in cola.  Sounds weird, tastes delicious.  This came out perfectly....really tender and juicy, and it was the perfect amount of spicy vs. sweet.  I also trimmed most of the fat off to save some calories, and I don't think it sacrificed the flavor at all.  Served this with spicy sauteed brussels sprouts and oven roasted potatoes.  Enjoy!!

Spicy Southern Baked Beef Brisket
Source: Southern Living, December 2011

1 (12 oz) bottle chili sauce
2 cups ketchup
3 cloves garlic, minced
1 ¼ cups cola
1 (1.9 oz) package dry onion soup mix
1 (3-4 pound) beef brisket flat, trimmed

Preheat oven to 350.

Stir together first 4 ingredients and both envelopes from soup mix package in a large bowl.

Place brisket, fat side up, in an aluminum foil-lined roasting pan.  Pour chili sauce mixture over brisket.

Bake, tightly covered, at 350 for 4 to 4 ½ hours or until fork-tender.  Remove from oven; let stand 20 minutes.  Cut brisket across the grain into thin slices using a sharp knife, and our pan juices over slides.

Pan Fried Brussels Sprouts with Siracha, Honey and Lime
Source: Authentic Suburban Gourmet

1 lb. Brussels sprouts
2-2 1/2 T Siracha
2 cloves garlic, minced
3 T. Honey
1 T. Lime juice
Salt and pepper to taste
Olive oil for frying

Trim the stem end of the sprouts and cut each one in half. Keep any loose leaves.

In a small bowl, whisk together the sriracha, garlic, honey and lime juice.  Set aside.

Use a large skillet and add a couple of tablespoons olive oil and heat on medium high. Pan fry the Brussels until deep golden brown and season with salt and pepper during cooking process. Transfer to a medium bowl and toss with the sriracha, garlic, honey and lime sauce. Taste for any additional seasoning and serve.

Monday, January 2, 2012

New Year's Eve Menu

And by "menu", I mean the few small things I was responsible for contributing to a LONG list of NYE foodstuffs.  We did a progressive dinner with some friends who live in the neighborhood and we got to be first.  This means I only have to prepare appetizers and people only stay for an hour before moving on to wreak havoc on someone else's house!!  I spent hours reading through all my cookbooks and favorite blogs until I found the perfect mix of appetizers and drinks.  And then my husband nixed them and said he wanted meatballs and something "stuffed".  Alrighty then!  We also couldn't agree on a specialty drink, so we did a boys' drink and a girls' drink.  And I'm awfully thankful for that, because there's no way I'm drinking something with a main ingredient called "bitters".  Ew.

I'd deem New Year's Eve a success....we had lots of yummy food and delicious drinks and no one embarrassed themselves (too badly).  We ate Papa John's the next day and laid around like slugs and watched too many episodes of Friday Night Lights (love that show!  I know I'm like 3 years late to that party, though).  And today it was back to the reality of leaving the house and getting dressed...we went hiking with the pup (my husband will probably tell you that is wasn't really hiking, but rather just walking.  But I think that if its in a state park and there are uphill parts, its hiking).  And THEN I went to spin class.  I am a fitness warrior of epic proportions.

I'm thinking 2012 is going to be awesome.  How can it not be when you start it off with Pear Sangira, Meatballs with Blackberry Pinot Noir Glaze, Black-Eyed Pea Dip, and Bacon-Wrapped Dates Stuffed with Blue Cheese?  I mean, really.

Pear Sangria
Source: Adapted from Pink Parsley, originally from Bonne Femme Cookbook

6 oz pear vodka (Absolut is probably best, but Smirnoff makes one, too)
2 oz freshly squeezed lemon juice
6 oz pear nectar (can be found in the Mexican/Latin food section of the grocery store)
3/4 bottle sparkling wine (I used Prosecco)
thinly sliced pear slices, for serving

In a pitcher, combine all ingredients (except pear slices), and chill.  When ready to serve, pour over ice and garnish with pear slice. 

Blackberry Pinot Noir Glazed Meatballs
Source: Adapted from Confections of a Foodie Bride

1 Tbsp extra-virgin olive oil
1/4 cup shallots, finely diced
2 cloves garlic, minced
1 cup blackberry preserves (seedless)
2/3 cup Pinot Noir
Splash of balsamic vinegar
Fresh ground black pepper
pinch of salt
1 lb meatballs, cooked (meatball recipe to come)

Heat oil over med-high heat and saute the shallots and garlic in a saute pan.  Add preserves, Pinot Noir, balsamic vinegar, and a few grinds of black pepper.   Bring to a boil and reduce heat to a simmer.

Increase heat to med-high and reduce until the sauce thickly coats the back of a spoon.  Add salt if needed.

Put meatballs in a crock pot set to low and pour the cooked sauce over them. Stir to coat and leave on low until ready to serve.

Arrange meatballs on platter with toothpicks and serve warm.

Black-Eyed Pea Dip
Source: Pioneer Woman

1 can (14-ounce) can black-eyed peas
1/4 whole onion, finely chopped
1/4 cup sour cream (I used low fat)
16 slices jarred jalapenos
1 cup grated sharp cheddar cheese (I used 1/2 low fat cheddar, 1/2 monteray jack)
3 tablespoons salsa (I used store-bought roasted garlic salsa)
Hot Sauce, to taste (I used 2 tablespoons or so)
Salt And black pepper to taste

Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole.

Add all other ingredients, stirring to combine.

Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.  Serve with tortilla chips!

Bacon Wrapped Blue Cheese Stuffed Dates
Source: Dacor (although this recipe is all over the internet)

20 large dates
block of blue cheese, cut into small pieces (about half the size of your pinkie finger)
10 slices of bacon (uncooked), cut in half
20 toothpicks

Preheat the oven to 375°F. Grease sheet tray to prevent sticking.

Using a sharp knife, carefully make a lengthwise slit into each date. Spread each date open slightly and carefully remove the pit. Fill each date with a piece of the blue cheese.

Take one of the dates and wrap it with half a slice of bacon. Insert a toothpick to secure the bacon to the date. Repeat this with the remaining dates and bacon.

Place the wrapped dates onto the prepared sheet pan. Place in the oven and bake for 15-20 minutes or until bacon is crisp.

Remove and serve.