I Fell – Dedicated to My Daughter

image

You were a preconceived notion, an end to sadness and pain

I fell

I Fell | Famished Fish, Finicky Shark

You quickly became a reality by God’s answered prayer

I fell

I Fell | Famished Fish, Finicky Shark

I saw the tiny heartbeat flickering

I fell

I heard the whoosh whooshing of that same heart

I fell

I felt those first tiny flutters

I fell

I saw my DAUGHTER on the big projector

I fell

I Fell | Famished Fish, Finicky Shark

I was in and out and up and down; the doctors kept you in

I fell

I Fell | Famished Fish, Finicky Shark

You burst into this world …

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The Wedge and ’21’ Traditional Bloody Mary – The Unofficial Mad Men Cookbook Review and Giveaway #PartyLikeAMadMan

The Wedge and '21' Traditional Bloody Mary | Famished Fish, Finicky Shark #PartyLikeAMadMan

You ever get introduced to something and it turns you on to something else and starts a frenzy? I’ve been partying it up Mad Men style. With my Unofficial Mad Men Cookbook to toast the final season of the Mad Men series.

The Wedge and '21' Traditional Bloody Mary | Famished Fish, Finicky Shark #PartyLikeAMadMan

And of course I started watching the show. And of course I paid attention to every bit of food and cocktails served up in the show that is showcased on all the glossy pages of this wonderful cookbook.

The Wedge and '21' Traditional Bloody Mary | Famished Fish, Finicky Shark #PartyLikeAMadMan

Talk about flashing back to my childhoold of reading my grandmother’s cookebooks! I love this book! Of course, it has more that just food of the 1960’s, like Deviled Eggs, Potatoes au Gratin, and Pineapple Upside Down Cake. It is full of classic and creatively twisted cocktails from the bars of Manhattan, New York.

The Wedge and '21' Traditional Bloody Mary | Famished Fish, Finicky Shark #PartyLikeAMadMan

One drink that stood out to me is the classic ’21’ Traditional Bloody Mary. It’s so simple, yet was frequently ordered by the businessmen of Manhattan. In fact, some would say the Bloody Mary is a traditional hang over drink, no? Probably because of the rich vitamin C in the tomato juice and the spice of the tobacco and black pepper.

The Wedge and '21' Traditional Bloody Mary | Famished Fish, Finicky Shark #PartyLikeAMadMan

Another favorite of mine is The Wedge. Wedge salads have been making a comeback lately, and why not. They were extremely popular as early as the 1910’s, as iceberg lettuce was “named for its ability to remain fresh when shipped long distances packed on ice”. I almost made the Avocado and Crab Mimosas, as those sounded extremely wonderful and were beautifully pictured in the cookbook. But seriously, the crisp classic iceberg was calling my name! As was the creamy blue cheese that …

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Layered Cinnamon Streusel Cheesecake Cake #FifteenCheesecakes

Layered Cinnamon Streusel Cheesecake Cake | Famished Fish, Finicky Shark

I’ve been invited to share a cheesecake recipe for Camilla who blogs over at Culinary Adventures with Camilla’s 15th wedding anniversary. It just so happened that my husband’s parents also celebrated their 50th wedding anniversary. My father-in-law loves cheesecake. My mother-in-law loves cinnamon streusel cake. So I made a Layered Cinnamon Streusel Cheesecake Cake for the both of them.

Layered Cinnamon Streusel Cheesecake Cake | Famished Fish, Finicky SharkMy in-laws have been in my life for nearly 20 years and they are the best example of what togetherness, marriage, love, and family truly mean. I put as much of that love as I could cram into this delicious dessert, got out my trusty Cake Server, and brought it to my in-laws house for their anniversary party.

Layered Cinnamon Streusel Cheesecake Cake | Famished Fish, Finicky Shark

It wasn’t anything fancy; all the “kids” did a potluck. But what it was, was togetherness. We all took turns telling our parents what they meant to us and what an example they’ve shown us – of how to be good spouses to our own significant others. There were tears and there was laughter and it was a special day to remember.

Layered Cinnamon Streusel Cheesecake Cake | Famished Fish, Finicky Shark

This Layered Cinnamon Streusel Cheesecake Cake takes a little bit of time, but in the end, is truly worth it.

Layered Cinnamon Streusel Cheesecake Cake | Famished Fish, Finicky Shark
Are you ready to make the most original cinnamon streusel combination yet?

Layered Cinnamon Streusel Cheesecake Cake | Famished Fish, Finicky Shark

Ingredients:
For the Cake Layers:
1 box yellow cake mix (with pudding in the mix)
1 cup WATER
1/2 cup canola oil
3 eggs
2/3 cup sour cream
For the Cake Filling:
1/2 cup sugar
1 3/4 tsp cinnamon
For the Streusel Topping/Cheesecake Crust:
3/4 cup cold unsalted butter
2 1/4 cup flour
2 1/4 tsp cinnamon
1 tsp sea salt
For the Cheesecake:
2 1/2 blocks cream cheese
1/2 cup sugar
1 Tb corn starch
1 egg
1/2 Tb vanilla
1/4 cup heavy whipping cream
Bakeware:
2 8″ round cake pans, nonstick preferably
1 8″ round springform pan
nonstick cooking spray

Layered Cinnamon Streusel Cheesecake Cake | Famished Fish, Finicky Shark

Directions:
In a large mixing bowl or stand mixer, combine cake mix, water, oil, eggs and sour cream. Mix on low speed for 30 seconds. Scrape bowl, then mix on high speed for 2 minutes until batter is thick and airy.

Grease the cake pans lightly with cooking spray and pour half the batter into the bottom of each cake pan. Combine the cinnamon and sugar FILLING in a small bowl and sprinkle it over the first cake batter layer, dividing between the two cakes. Pour the remaining cake batter over the top of the cinnamon sugar filling.

For the cinnamon streusel, combine the flour, sugar, and cinnamon in a medium bowl and whisk together. Cut in cold butter that has been cut into chunks, with a pastry blender or two knives, until the mixture resembles small peas.

Layered Cinnamon Streusel Cheesecake Cake | Famished Fish, Finicky Shark

Sprinkle three-quarter cup EACH of the cinnamon streusel mixture over both cakes.

Layered Cinnamon Streusel Cheesecake Cake | Famished Fish, Finicky Shark

Bake the cakes according to directions on box and pan type. I used non stick bake-ware and baked the cakes at 325F for 30-35 minutes, until a toothpick inserted in the center came out clean and cake was springy to the touch.

While the cakes are baking, prepare the frosting. In the stand mixer, beat together cream cheese and butter until fluffy. Slowly add the sugar, beating until fluffy. With the mixer running on low, slowly beat in the whipping cream until frosting forms stiff peaks. Refrigerate the frosting until ready to use.

Spray the 8″ springform pan generously with cooking spray. For the cheesecake, press 3/4 cup streusel filling onto the bottom and slightly up the sides of the springform pan.

Layered Cinnamon Streusel Cheesecake Cake | Famished Fish, Finicky Shark

In a mixing bowl or stand mixer, beat together softened cream cheese, sugar and vanilla until light and fluffy. Beat in the egg and mix well until creamy and smooth.

Layered Cinnamon Streusel Cheesecake Cake | Famished Fish, Finicky Shark

Pour the cheesecake batter into the pan over the streusel crust.

Layered Cinnamon Streusel Cheesecake Cake | Famished Fish, Finicky Shark

Top with the remaining cinnamon streusel mixture.

Layered Cinnamon Streusel Cheesecake Cake | Famished Fish, Finicky Shark

Bake at 350F for 40-50 minutes. Turn off the oven and let the cheesecake rest in the oven for an hour, to set and prevent cracking.

To Assemble:
Carefully, using a plate if needed turn out one streusel cake right side up on a cake platter. Spread frosting over the top of the cake carefully, sealing in the cinnamon streusel topping crumbs as you frost. Loosen the cheesecake carefully from the edge of the pan with a knife. Remove the springform pan from the cheesecake and carefully, again using a plate if needed, turn the cheesecake upside down over the first cake layer to seal (rounded cake top meets depressed cheesecake top).

Layered Cinnamon Streusel Cheesecake Cake | Famished Fish, Finicky Shark

 

Spread additional frosting over cheesecake.

Layered Cinnamon Streusel Cheesecake Cake | Famished Fish, Finicky Shark

Put the final cake on top of the cheesecake, right side up, so the streusel topping is on top.

Layered Cinnamon Streusel Cheesecake Cake | Famished Fish, Finicky Shark

Carefully frost the sides of the cake thinly to seal in crumbs and refrigerate for at least 20 minutes.

Layered Cinnamon Streusel Cheesecake Cake | Famished Fish, Finicky Shark

Frost sides again with frosting and pipe edges to make unique designs. Garnish as desired, with additional frosting and cinnamon sticks. Refrigerate the cheesecake for at least four hours before serving but preferably overnight to bring the flavors together.

Layered Cinnamon Streusel Cheesecake Cake | Famished Fish, Finicky Shark

*I must note, I made this cake the morning of the party. I came back to my in-laws 3 days later and enjoyed another slice of this cake and I must say…the cheesecake was so much more amazing!!! Please do yourself a favor and try your best to make this cake at least 8-24 hours in advance.

Layered Cinnamon Streusel Cheesecake Cake #FifteenCheesecakes

Prep Time: 6 hours, 40 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 8 hours

Number of servings: 16

Per Serving 629 calories

Fat 41 g

Carbs 60 g

Protein 7 g

16


Layered Cinnamon Streusel Cheesecake Cake #FifteenCheesecakes

Weight Watchers PointsPlus®:

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Cake Layers

  • 1 box yellow cake mix (with pudding in the mix)
  • 1 cup WATER
  • 1/2 cup canola oil
  • 3 eggs
  • 2/3 cup sour cream
  • For the Cake Filling

  • 1/2 cup sugar
  • 1 3/4 tsp cinnamon
  • For the Streusel Topping/Cheesecake Crust

  • 3/4 cup cold unsalted butter
  • 2 1/4 cup flour
  • 2 1/4 tsp cinnamon
  • 1 tsp sea salt
  • For the Cheesecake

  • 2 1/2 - 8 oz packages cream cheese
  • 1/2 cup sugar
  • 1 Tb corn starch
  • 1 egg
  • 1/2 Tb vanilla
  • 1/4 cup heavy whipping cream
  • nonstick cooking spray
  • For the Cream Cheese Icing

  • 1 - 8 oz package cream cheese
  • 1/2 cup granulated sugar
  • 1 tsp vanilla
  • 2 cups heavy whipping cream

Instructions

  1. In a large mixing bowl or stand mixer, combine cake mix, water, oil, eggs and sour cream. Mix on low speed for 30 seconds. Scrape bowl, then mix on high speed for 2 minutes until batter is thick and airy.
  2. Grease the cake pans lightly with cooking spray and pour half the batter into the bottom of each cake pan. Combine the cinnamon and sugar FILLING in a small bowl and sprinkle it over the first cake batter layer, dividing between the two cakes. Pour the remaining cake batter over the top of the cinnamon sugar filling.
  3. For the cinnamon streusel, combine the flour, sugar, and cinnamon in a medium bowl and whisk together. Cut in cold butter that has been cut into chunks, with a pastry blender or two knives, until the mixture resembles small peas.
  4. Sprinkle three-quarter cup EACH of the cinnamon streusel mixture over both cakes.
  5. Bake the cakes according to directions on box and pan type. ie, used non stick bake-ware and baked the cakes at 325F for 30-35 minutes, until a toothpick inserted in the center came out clean and cake was springy to the touch.
  6. While the cakes are baking, prepare the frosting. In the stand mixer, beat together cream cheese and butter until fluffy. Slowly add the sugar, beating until fluffy. With the mixer running on low, slowly beat in the whipping cream until frosting forms stiff peaks. Refrigerate the frosting until ready to use.
  7. Spray the 8" springform pan generously with cooking spray. For the cheesecake, press 3/4 cup streusel filling onto the bottom and slightly up the sides of the springform pan.
  8. src="http://famishedfish.com/wp-content/uploads/2015/03/Layered-Cinnamon-Streusel-In a mixing bowl or stand mixer, beat together softened cream cheese, sugar and vanilla until light and fluffy. Beat in the egg and mix well until creamy and smooth.
  9. Pour the cheesecake batter into the pan and top with the remaining cinnamon streusel mixture.
  10. Bake at 350F for 40-50 minutes. Turn off the oven and let the cheesecake rest in the oven for an hour, to set and prevent cracking.
  11. Carefully, using a plate if needed turn out one streusel cake right side up on a cake platter. Spread frosting over the top of the cake carefully, sealing in the cinnamon streusel topping crumbs as you frost. Loosen the cheesecake carefully from the edge of the pan with a knife. Remove the springform pan from the cheesecake and carefully, again using a plate if needed, turn the cheesecake upside down over the first cake layer to seal (rounded cake top meets depressed cheesecake top).
  12. Spread additional frosting over cheesecake. Put the final cake on top of the cheesecake, right side up, so the streusel topping is on top.
  13. Carefully frost the sides of the cake thinly to seal in crumbs and refrigerate for at least 20 minutes. Frost sides again with frosting and pipe edges to make unique designs. Garnish as desired, with additional frosting and cinnamon sticks. Refrigerate the cheesecake for at least four hours before serving but preferably overnight to bring the flavors together.

Notes

*I must note, I made this cake the morning of the party. I came back to my in-laws 3 days later and enjoyed another slice of this cake and I must say...the cheesecake was so much more amazing!!! Please do yourself a favor and try your best to make this cake at least 8-24 hours in advance. *Bakeware needed: 2 - 8″ round cake pans, nonstick preferably 1 - 8″ round springform pan

Streusel Topping from Martha Stewart

Whipped Cream Cheese Icing from food.com

New York Style Cheesecake from food.com

 

Be sure to find more cheesecake recipes below!

Today we are helping Camilla of Culinary Adventures with Camilla celebrate her 15th wedding anniversary with waaaayy more than #fifteencheesecakes.

Here’s what everyone brought to the cheesecake table, listed in alphabetical order. Enjoy!

Berry Cheesecake Bars by Baking and Creating with Avril

Cherry Cheesecake Bites by Cookaholic Wife

Chocolate Caramel Cheesecake by Dancing Veggies

Chocolate Cheesecake by My Hobbie Lobbie

Chocolate Topped Peppermint Cheesecake by Amy’s Cooking Adventures

Classic Cheesecake with Strawberry Puree by Making Miracles

Cookies & Crème No-Bake Cheesecake by Hapa-tite!

Crème Brulee Cheesecake Bars by Tara’s Multicultural Table

Easter Basket Mini Cheesecakes by Little Bit of Everything

Everyday Cheesecake by Things I Make (for Dinner)

Irish Cream Cheesecake by A Day in the Life on the Farm

Layered Cinnamon Streusel Cheesecake Cake by Famished Fish, Finicky Shark

Lowfat Blackberry Cheesecake by A Kitchen Hoor’s Adventures

Matcha-YuzuCheesecake with a Meyer Lemon Gelée by Culinary Adventures with Camilla

Mini Churro Caramel Cheesecake by Cheese Curd In Paradise

Mini Maple Pecan Cheesecakes by Join Us, Pull up a Chair

Mom’s New York Cheesecake by Taste Cook Sip

Mudslide Cheesecake by Sew You Think You Can Cook

{No Bake} Marshmallow Cheesecake by An Affair from the Heart

No-Bake Pumpkin Cheesecake by Angels Homestead

Ricotta Cheesecake with Shortbread Crust by Living the Gourmet

Samoa’s cheesecake by Goodie Godmother

Sopapilla Cheesecake Bars by The Savvy Kitchen

Sopapilla Puff Pastry Cheesecake by Pink Cake Plate

Skinny Vanilla Bean Cheesecake by Renee’s Kitchen Adventures

Twix Cheesecake Brownie Torte by Making Memories With Your Kids

INSTACANDI Review and Giveaway

Instacandi Review | Famished Fish, Finicky Shark

My husband celebrated a birthday last week. We both took the day off from work and enjoyed lunch at his favorite Mexican spot and an afternoon flick at the local movie theatre. It was quite the leisurely day. I even took a day afternoon off from networking.

Instacandi Review | Famished Fish, Finicky Shark

I ordered a few things for my husband online for his birthday, including a calligraphy set, some new tattoo inks and some INSTACANDI!

Instacandi Review | Famished Fish, Finicky Shark

INSTACANDI-makes kids and loved ones instantly happy! Instacandi includes a small variety of unique candies in a theme inspired bag with confetti and a personalized note, all packaged safely inside a padded envelope for shipping.

Have you tried some?

My kids dove into this stuff like a mini piñata!

Who would you send your INSTACANDI to?

INSTACANDI has offered me one free package to give away to my readers.

Please enter below!

a Rafflecopter giveaway

This post was sponsored by Instacandi. I received free product from the sponsor for an honest review of their product. No additional compensation was received by me. All opinions, text, images, and recipe are my own. *Although I would love to receive this product as a gift, I likely would not order some personally for the value.  Though it is a great idea for those short on time who would not have the sources to create a care package of the same sentiment.

 

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes – Healthy Solutions Spice Blends 2015 Recipe Challenge Entry

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

I love a challenge, especially when it comes to food. So I took the Healthy Solutions Spice Blends Blogger Recipe Challenge. Boy was it fun! I got to pick through the many selections of spice blends from their website. I chose Lemon Pepper Scallops seasoning that can be used on seafood, chicken and vegetables.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

What a treat, as at first I was going to make a seafood dish, then I decided to make something that my whole family would enjoy, including my finicky shark. So I opted for a gluten free, autism friendly meal that included his favorite vegetable-asparagus and protein rich chicken breast and egg yolk hollandaise. The whole family loved this meal!

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

The grits cakes were raved about and the lemon pepper hollandaise paired well with everything. My husband loved the spice blend so much that I actually ordered more, because he told me to “put it on everything”. This is definitely a “make again” meal with my family and I hope you try this out in your kitchen too!

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

For this delectable meal, you’ll want to make the grits in the morning, perhaps while making breakfast for the family. When you come home, the grits will be well chilled and you can have dinner done from start to finish in just 30 minutes! You can easily substitute polenta too!

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

Lemon Pepper Chicken and Asparagus Hollandaise with Grits Cakes

Ingredients:
-Grits cakes-
1 1/2 cups lowfat milk
1/2 cup plus 2 Tb grits
1 tsp garlic paste, or 2 cloves garlic mashed with the side of a knife
1 Tb Lite House salad herbs or dried chives
1/2 cup cheddar cheese, shredded
1/2 tsp salt
1 3/4 cup seasoned Panko bread crumbs (use a gluten free version for the finicky portion)
canola oil for frying
-Chicken and Asparagus-
1.25 lbs chicken breast
1 1/2 Tb lemon pepper seasoning
Cooking spray
1 lb fresh asparagus
dash salt
-Hollandaise-
3 egg yolks
1 tsp lemon pepper seasoning
Dash salt
1 Tb lemon juice
10 Tb unsalted butter

 

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

In a medium saucepan set over medium heat, warm milk and herbs to a simmer and slowly whisk in grits. Reduce heat to low and simmer, stirring occasionally until thickened, about 5 minutes. Spray a plastic container, preferable the size of a loaf pan, with cooking spray. Stir shredded cheddar cheese into the grits and pour into greased container. Cover and refrigerate until ready for use, at least 4 hours and no longer than 48 hours.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

 

To prepare meal…

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

Slice the chicken breasts on the bias, about 1/2″ thick.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

Trim the woody ends of the asparagus.
Turn the grits out onto a cutting surface and slice into 12 servings.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

*Remember to sanitize your cutting surfaces between each ingredient.

Heat canola oil in a skillet over medium high heat.
Heat a griddle over medium heat.
Press each piece of grits cake carefully into seasoned panko bread crumbs and set on a platter until oil is ready. *Oil is ready when a bit of Panko is dropped in the oil and it sizzles.
Using a flat turner, carefully place each grits cake into the hot oil. Cook about 4 minutes on each side or until golden, turning carefully halfway through. Transfer to drain on paper towels or a brown paper bag.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

Meanwhile season the chicken with 1 1/2 Tb Lemon Pepper Scallops Seasoning
Transfer the chicken to the preheated griddle that has been lightly sprayed with cooking spray.
Cook chicken about 5-7 minutes per side, until no longer pink.

Remove chicken to a plate and keep warm under foil until ready to serve.

On the same griddle, add the asparagus. Sprinkle with dash salt.
Cook until desired tenderness, about 3-7 minutes, turning occasionally.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

For the hollandaise, separate the egg yolk from the whites using an egg separator. Set aside. (Save the egg whites for breakfast!)
In a small saucepan, warm the butter just until it begins to bubble on the edges. Remove from heat.
In a blender, combine the egg yolks, 1 tsp Lemon Pepper Scallops Seasoning, dash salt and lemon juice.
Blend on low speed about 30 seconds.
With the motor running, carefully stream in the butter in the top of the blender until the hollandaise has reached thick consistency.
Taste. Add additional lemon juice or salt to taste, if desired.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

To serve, plate 2 grits cakes on a plate and top with 1/6 of the chicken pieces and 1/6 of the asparagus spears. Drizzle with 2 Tb lemon pepper hollandaise.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

Your family will think you slaved all day, but you know it only took about 45 minutes. Healthy Solutions Spice Blends low sodium and all natural seasoning is the secret! Enjoy!

This post was sponsored by Healthy Solutions Spice Blends. I received free product from the sponsor for participating in their Blogger Recipe Challenge. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes – Healthy Solutions Spice Blends Recipe Challenge Entry

Prep Time: 4 hours, 15 minutes

Cook Time: 30 minutes

Total Time: 4 hours, 45 minutes

Number of servings: 6

Per Serving 979 calories

Fat 86 g

Carbs 23 g

Protein 31 g

6


Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes – Healthy Solutions Spice Blends Recipe Challenge Entry

Weight Watchers PointsPlus®:

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Grits cakes

  • 1 1/2 cups lowfat milk
  • 1/2 cup plus 2 Tb grits
  • 1 tsp garlic paste, or 2 cloves garlic mashed with the side of a knife
  • 1 Tb Lite House salad herbs or dried chives
  • 1/2 cup cheddar cheese, shredded
  • 1/2 tsp salt
  • 1 3/4 cup seasoned Panko bread crumbs
  • canola oil for frying
  • For the Chicken and Asparagus

  • 1.25 lbs chicken breast
  • 1 1/2 Tb lemon pepper seasoning
  • cooking spray
  • 1 lb fresh asparagus
  • dash salt
  • For the Hollandaise

  • 3 egg yolks
  • 1 tsp lemon pepper seasoning
  • dash salt
  • 1 Tb lemon juice
  • 10 Tb unsalted butter

Instructions

  1. In a medium saucepan set over medium heat, warm milk and herbs to a simmer and slowly whisk in grits. Reduce heat to low and simmer, stirring occasionally until thickened, about 5 minutes. Spray a plastic container, preferable the size of a loaf pan, with cooking spray. Stir shredded cheddar cheese into the grits and pour into greased container. Cover and refrigerate until ready for use, at least 4 hours and no longer than 48 hours.
  2. To prepare meal, slice the chicken breasts on the bias, about 1/2″ thickTrim the woody ends of the asparagus. Turn the grits out onto a cutting surface and slice into 12 servings. *Remember to sanitize your cutting surfaces between each ingredient.
  3. Heat canola oil in a skillet over medium high heat.
  4. Heat a griddle over medium heat.
  5. Press each piece of grits cake carefully into seasoned panko bread crumbs and set on a platter until oil is ready. *Oil is ready when a bit of Panko is dropped in the oil and it sizzles. Using a flat turner, carefully place each grits cake into the hot oil. Cook about 4 minutes on each side or until golden, turning carefully halfway through. Transfer to drain on paper towels or a brown paper bag.
  6. Meanwhile season the chicken with 1 1/2 Tb Lemon Pepper Scallops Seasoning.
  7. Transfer the chicken to the preheated griddle that has been lightly sprayed with cooking spray. Cook chicken about 5-7 minutes per side, until no longer pink. Remove chicken to a plate and keep warm under foil until ready to serve.
  8. On the same griddle, add the asparagus. Sprinkle with dash salt. Cook until desired tenderness, about 3-7 minutes, turning occasionally.
  9. For the hollandaise, separate the egg yolk from the whites using an egg separator. Set aside. (Save the egg whites for breakfast!)
  10. In a small saucepan, warm the butter just until it begins to bubble on the edges. Remove from heat.
  11. In a blender, combine the egg yolks, 1 tsp Lemon Pepper Scallops Seasoning, dash salt and lemon juice. Blend on low speed about 30 seconds. With the motor running, carefully stream in the butter in the top of the blender until the hollandaise has reached thick consistency. Taste. Add additional lemon juice or salt to taste, if desired.
  12. To serve, plate 2 grits cakes on a plate and top with 1/6 of the chicken pieces and 1/6 of the asparagus spears. Drizzle with 2 Tb lemon pepper hollandaise.

Chicken Tingas Tostadas and Chelsydale’s Meat Claws Review


Chicken Tingas Tostadas | Famished Fish, Finicky Shark

I’ve had this obsession with Chicken Tingas Tostadas for quite awhile. The first time I tried them was at a family gathering on my husband’s side and someone had brought a huge tray of the chicken topping and a large pack crispy tostada shells and fresh Mexican crema. Oh my goodness, these were insanely delicious!!! And what a budget friendly meal for a party!!

Chicken Tingas Tostadas | Famished Fish, Finicky Shark

Chicken Tingas are juicy shredded chicken breasts and caramelized onions swimming in a rich mild chipotle tomato sauce. A crispy tostada shell is smeared with sour cream and a large spoonful of chicken mixture is placed on top. It is then garnished with cilantro, hot sauce, or even pico de gallo salsa to the individual’s liking.

 Chicken Tingas Tostadas | Famished Fish, Finicky Shark

When I received my complimentary Chelsydale’s Meat Claws for review, I thought this was the perfect meal to make with these handy kitchen tools, especially if you are making these for a large crowd.

Chicken Tingas Tostadas | Famished Fish, Finicky Shark

These meat claws are so versatile, in fact, I’ve always wanted a pair. I make mass amounts of tamales every Christmas and shred many pounds of meat. These claws shred through meat easily, are comfortable to hold, pick up large roasts and even transfer shredded meat easily to the pot or plate. You can find them here.

Now for the Chicken Tingas Tostadas.

Ingredients:
3 boneless, skinless chicken breasts
4 large yellow onions
3-4 cloves garlic
6 large tomatoes
2 tsp chicken bouillon
1 tsp salt
3 cups WATER
1 7 oz can chipotle sauce
3/4 tsp cumin
1/4 tsp turmeric
additional salt to taste
1/4 cup canola oil
18 small tostada shells
3/4 cup sour cream
Optional garnish: cilantro, hot sauce, salsa

Directions:

I used my pressure cooker to make the chicken in a hurry, but you can use a large dutch oven with a lid as well.

Place the chicken, 1/2 of one onion, garlic, tomatoes, chicken bouillon, salt and 3 cups WATER in the pressure cooker or dutch oven. Cook for 20 minutes according to pressure cooker directions, or 35-40 minutes in a covered dutch oven.

Chicken Tingas Tostadas | Famished Fish, Finicky Shark

While the chicken is cooking, cut the remaining onions in half, then slice thinly. In a large skillet, heat the canola oil over medium heat. Add the onions and dash salt and saute until caramelized, stirring occasionally, about 15 minutes. Remove from heat and set aside.

Chicken Tingas Tostadas | Famished Fish, Finicky Shark

Release pressure from pressure cooker if using. Using meat claws or a fork, lift the chicken breasts from the pot and transfer to a carving board. Shred the chicken with meat claws or two forks.

Chicken Tingas Tostadas | Famished Fish, Finicky Shark

Carefully remove the skins from the tomatoes. Transfer the tomatoes and BOILED onion and garlic to a blender. Add the chipotle sauce, cumin, turmeric and pinch salt. Blend well. Add 2-3 cups of the hot chicken broth and blend to desired consistency.

Add the shredded chicken to the caramelized onions and pour in the chipotle mixture. Return heat to simmer and cook, stirring occasionally about 5 minutes until liquid is slightly absorbed into chicken. Remove from heat.

Check out the video below of how simple these are to make and assemble!

To serve, spread sour cream onto tostada shells and top with chicken mixture. Garnish with cilantro and hot sauce, if desired.

Chicken Tingas Tostadas | Famished Fish, Finicky Shark

I love this gluten free, protein full meal that my finicky shark enjoyed too! Perfect for those picky kids with autism-he just picked out the onions ;).

*This post was sponsored by Chesydale’s. I received one set of meat claws in exchange for my unbiased review of their product. No additional compensation was received by me. All opinions, text, and images, are my own, unless otherwise noted.

Chicken Tingas Tostadas and Chelsydale’s Meat Claws Review

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Number of servings: 6

Per Serving 720 calories

Fat 37 g

Carbs 69 g

Protein 34 g

6


Chicken Tingas Tostadas and Chelsydale’s Meat Claws Review

Weight Watchers PointsPlus®: 20

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 3 boneless, skinless chicken breasts
  • 4 large yellow onions
  • 3-4 cloves garlic
  • 6 large tomatoes
  • 2 tsp chicken bouillon
  • 1 tsp salt
  • 3 cups WATER
  • 1 - 7 oz can chipotle sauce
  • 3/4 tsp cumin
  • 1/4 tsp turmeric
  • additional salt to taste
  • 1/4 cup canola oil
  • 18 small tostada shells
  • 3/4 cup sour cream
  • Optional garnish: cilantro, hot sauce, salsa

Instructions

  1. Place the chicken, 1/2 of one onion, garlic, tomatoes, chicken bouillon, salt and 3 cups WATER in the pressure cooker or dutch oven. Cook for 20 minutes according to pressure cooker directions, or 35-40 minutes in a covered dutch oven.
  2. While the chicken is cooking, cut the remaining onions in half, then slice thinly. In a large skillet, heat the canola oil over medium heat. Add the onions and dash salt and saute until caramelized, stirring occasionally, about 15 minutes. Remove from heat and set aside.
  3. Release pressure from pressure cooker if using. Using meat claws or a fork, lift the chicken breasts from the pot and transfer to a carving board. Shred the chicken with meat claws or two forks.
  4. Carefully remove the skins from the tomatoes. Transfer the tomatoes and BOILED onion and garlic to a blender. Add the chipotle sauce, cumin, turmeric and pinch salt. Blend well. Add 2-3 cups of the hot chicken broth and blend to desired consistency.
  5. Add the shredded chicken to the carmelized onions and pour in the chipotle mixture. Return heat to simmer and cook, stirring ocassionaly about 5 minutes until liquid is slightly absorbed into chicken. Remove from heat.
  6. To serve, spread sour cream onto tostada shells and top with chicken mixture. Garnish with cilantro and hot sauce, if desired.

St. Patty’s Day French Toast

St. Patty's Day French Toast | Famished Fish, Finicky Shark

I made my kids St. Patty’s Day French Toast! They didn’t know they were part Irish. Mostly Mexican and German, but a bit Irish in there have we!

So of course we had green French toast.

I opened a loaf of cinnamon raisin bread and took out 8 slices.

Then I mixed up 1 cup of nonfat milk, 3 eggs, 1/4 cup sugar, 1/4 cup flour, and dash of cinnamon, 4 drops of blue food coloring and 3 drops of green food coloring.

I heated my nonstick griddle, sprayed with cooking spray, soaked my bread briefly and grilled it on each side about 3 minutes.

Then we served it with powdered sugar and syrup. Yummy!!! My boys loved their green breakfast and enjoyed making it for them.

What did you make for St. Patrick’s Day?

Grilled Hash Cake Rueben Sandwiches

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

St. Patrick’s Day is just two days away. If you find the pot of gold, please let me know.

No really. My family and I spent the morning searching for gold in our house. My baby girl’s tiny gold bracelet that is. I looked at her tiny wrist and noticed it was missing, as she just had it on yesterday. I’m crossing my fingers that I find it in our dryer’s lint trap. Gold is so expensive nowadays. I need a leprechaun to send some luck my way!

Well since I can’t find the pot of gold, at least I can find the pot of flavor.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

You ever make something so totally amazing you think you hit the flavor jack pot? That is my take on these Grilled Hashcake Rueben Sandwiches. Buttered sourdough bread sandwiches melting cheddar cheese, dilled corned beef hash and potato cakes, and crisp coleslaw dripping with homemade Russian dressing.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

Yeah, that’s my kinds of St. Patrick’s Day lunch! And you don’t even have to slow cook the corned beef or boil the potatoes. The most prep work you’ll spend on these sandwiches is 20 minutes-tops. The secret? I cheated with a can of corned beef hash. My dad worked a lot when we were kids and corned beef hash was one of his “go-to” foods to feed my brother and me. I actually love the stuff! Especially camping! My boys even enjoyed the hashcake patties a la carte. I myself scarfed down this juicy – almost burger like – delight in a heartbeat!

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

This recipe makes 12 decent sized half sandwiches, or 6 very full sized large sandwiches. Choose your hunger level and let’s get cooking!

Grilled Hash Cake Rueben Sandwiches

Ingredients:
-For the Russian Coleslaw
3/4 cup olive oil mayonnaise
1/3 cup ketchup
1 tsp Wasabi powder
1/2 tsp celery seed
1/2 tsp salt
1/4 tsp pepper
1 Tb A1 steak sauce
2 Tb cider vinegar
1 Tb sugar
2 Tb finely diced white onion
1 14 oz package coleslaw mix
-For the Hash Cakes
1 15 oz can corned beef hash
1 cup flour
2 eggs
1 tsp dill weed
1 tsp pepper
1/2 tsp salt
2 Tb whole grain mustard
cooking spray
12 slices sourdough bread
12 Tb butter with canola oil spread
6 oz cheddar cheese, grated

Directions:
In a medium bowl combine the Russian coleslaw ingredients, except the coleslaw mix. Mix well with a wire whisk.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

Fold in the coleslaw mix and set aside.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

In a separate bowl, combine the can of corned beef hash with flour, eggs, mustard and seasonings. Mix well with a fork.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

Heat a nonstick griddle over medium heat. Spray it lightly with cooking spray. Using a large scoop, scoop the hash mixture onto the griddle. Spray the tops of the scoops with more cooking spray and press with the back of a nonstick turner to make a patty.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

Cook about 3 minutes until lightly golden. Flip over carefully and cook about 2-3 minutes more. Repeat for remaining hash mixture, making 12 patties. Set aside on plate. Cover with a clean towel to keep warm, if desired.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

Cut each slice of sourdough bread in half. Spread 1/2 Tb of butter on one side of each slice of bread. Place buttered side down on heated griddle. Sprinkle 1 Tb of cheese on each bread slice. Cook about 2-3 minutes, until desired golden color is achieved on bread bottom. Place one hash cake on one bread slice, followed by a large scoop of Russian coleslaw.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

Fold over the other bread half to create a sandwich. Transfer to a cutting board and slice in half once more to serve. Serve immediately with pickles, if desired. Refrigerate unassembled leftovers separately.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

Enjoy your St. Patrick’s Day celebration!

Grilled Hash Cake Rueben Sandwiches

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Number of servings: 12

Per Serving 687 calories

Fat 33 g

Carbs 71 g

Protein 27 g

12


Grilled Hash Cake Rueben Sandwiches

Weight Watchers PointsPlus®: 18

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Russian Coleslaw

  • 3/4 cup olive oil mayonnaise
  • 1/3 cup ketchup
  • 1 tsp Wasabi powder
  • 1/2 tsp celery seed
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 Tb A1 steak sauce
  • 2 Tb cider vinegar
  • 1 Tb sugar
  • 2 Tb finely diced white onion
  • 1 14 oz package coleslaw mix
  • For the Hash Cakes

  • 1 15 oz can corned beef hash
  • 1 cup flour
  • 2 eggs
  • 1 tsp dill weed
  • 1 tsp pepper
  • 1/2 tsp salt
  • 2 Tb whole grain mustard
  • cooking spray
  • 12 slices sourdough bread
  • 12 Tb butter with canola oil spread
  • 6 oz cheddar cheese, grated

Instructions

  1. In a medium bowl combine the Russian coleslaw ingredients, except the coleslaw mix. Mix well with a wire whisk. Fold in the coleslaw mix and set aside.
  2. In a separate bowl, combine the can of corned beef hash with flour, eggs, mustard and seasonings. Mix well with a fork. Heat a nonstick griddle over medium heat. Spray it lightly with cooking spray. Using a large scoop, scoop the hash mixture onto the griddle. Spray the tops of the scoops with more cooking spray and press with the back of a nonstick turner to make a patty.
  3. Cook about 3 minutes until lightly golden. Flip over carefully and cook about 2-3 minutes more. Repeat for remaining hash mixture, making 12 patties. Set aside on plate. Cover with a clean towel to keep warm, if desired.
  4. Cut each slice of sourdough bread in half. Spread 1/2 Tb of butter on one side of each slice of bread. Place buttered side down on heated griddle. Sprinkle 1 Tb of cheese on each bread slice. Cook about 2-3 minutes, until desired golden color is achieved on bread bottom. Place one hash cake on one bread slice, followed by a large scoop of Russian coleslaw.
  5. Fold over the other bread half to create a sandwich. Transfer to a cutting board and slice in half once more to serve.

Notes

Serve immediately with pickles, if desired. Refrigerate unassembled leftovers separately.

Chocolate Silk Pie for Pi(e) Day

Chocolate Silk Pie | Famished Fish, Finicky Shark

Divide the buttery pie crust by the rich chocolate silk filling and you will end up with Chocolate Silk Pie. In other words, divide the circumference of a circle by it’s diameter and you will always end up with Pi or 3.14159265.

Chocolate Silk Pie | Famished Fish, Finicky Shark

Happy Pi(e) Day! It’s March 14th or 3.14.  Of course, we have to celebrate with pie! And of course, I picked a brainy pie today.

And if you want more fun facts, read below for a message from Terri from Love and Confections, who is our Pi(e) Day hostess.

But oh, this pie!

Chocolate Silk Pie | Famished Fish, Finicky Shark

This chocolate silk pie is rich with mood elevating, healthy fat full dark chocolate and protein laden tofu. Say what?!? You got that right. Wait, don’t close this window-you know you want some!

Chocolate Silk Pie | Famished Fish, Finicky Shark

This chocolate silk pie is so richly chocolaty, you won’t even care what’s it made of. You’ll just want to refigure your multiplication facts and see if you really have to divide this pie into 12, 8, or 6 servings. My kids inhaled this pie! Really, it’s that good!

Can you say, “pass the whipped cream?”

Chocolate Silk Pie | Famished Fish, Finicky Shark

*A side note from the author, Saundra: I have dubbed this an autism feature recipe, however, I read that soy is actually an allergy food for most children with ASD. On the other hand, my Finicky Shark Jesse thrives on soy and it’s protein, such as soy beans, and he excels in happiness from chocolate. So in my opinion, this is an autism feature-in my own home, for my special boy. Read on for the recipe…

Chocolate Silk Pie | Famished Fish, Finicky Shark

Chocolate Silk Pie

Ingredients:
12 oz extra firm silken tofu, drained
10 oz bag dark chocolate chips
3 tablespoons sour cream
3 Tb amaretto liquor
3 tablespoons sugar
1 tsp cocoa powder
1 tsp pure vanilla extract
1 baked pie crust (prepare according to package directions)

Chocolate Silk Pie | Famished Fish, Finicky Shark

Directions:

Bake and cool a premade pie crust according to package directions.

Melt the chocolate chips in the microwave in a microwave safe bowl, for 30 second intervals, stirring until smooth, about 90 seconds.

In a food processor, combine the drained tofu, roughly chopped, melted chocolate and remaining ingredients.

Chocolate Silk Pie | Famished Fish, Finicky Shark

Process until mixture is smooth and thickened.

Chocolate Silk Pie | Famished Fish, Finicky Shark

Spoon into the pie crust and spread evenly. Chill at least 4 hours before serving for a firmer pie, or enjoy immediately for a more mousse like pie.

Chocolate Silk Pie | Famished Fish, Finicky Shark

Garnish with whipped cream and slivered almonds, if desired.

Chocolate Silk Pie | Famished Fish, Finicky Shark

Derived from Chocolate Covered Katie

And because we know you love Pi(e), read below for more recipes from other pie loving bloggers.

Chocolate Silk Pie for Pi(e) Day

Prep Time: 4 hours, 15 minutes

Cook Time: 15 minutes

Total Time: 4 hours, 30 minutes

Number of servings: 8

Per Serving 377 calories

Fat 21 g

Carbs 45 g

Protein 6 g

8


Chocolate Silk Pie for Pi(e) Day

Weight Watchers PointsPlus®: 11

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 12 oz extra firm silken tofu, drained
  • 10 oz bag dark chocolate chips
  • 3 tablespoons sour cream
  • 3 Tb amaretto liquor
  • 3 tablespoons sugar
  • 1 tsp cocoa powder
  • 1 tsp pure vanilla extract
  • 1 baked pie crust (prepare according to package directions)

Instructions

  1. Bake and cool a premade pie crust according to package directions.
  2. Melt the chocolate chips in the microwave in a microwave safe bowl, for 30 second intervals, stirring until smooth, about 90 seconds.
  3. In a food processor, combine the drained tofu, roughly chopped, melted chocolate and remaining ingredients.
  4. Process until mixture is smooth and thickened.
  5. Spoon into the pie crust and spread evenly. Chill at least 4 hours before serving for a firmer pie, or enjoy immediately for a more mousse like pie.
  6. Garnish with whipped cream and slivered almonds, if desired.

a note from Terri: “Welcome to Pi(e) Day hosted by Terri from Love and Confections! Pi Day is celebrated every March 14 by math fans around the world – and also bakers and pastry chefs. Pi is an non-repeating, infinite number represented by the Greek letter π, and used to represent the ratio of the circumference of a circle to its diameter.

Today, March 14, 2015, is an extra special Pi Day, because at 9:26:53 AM it creates the “Pi Moment of the Century”. The first ten digits of Pi are 3.141592653 (3/14/15, 9:26 AM and 53 seconds). This exact date and time happens once every hundred years – a once in a lifetime moment for most of us. How cool is that?

Today, 20 Food Bloggers have gathered and want to celebrate the fun of Pi by creating their own sweet and savory pies to share with you. Hope you have a delicious day!”

Chocolate Silk Pie | Famished Fish, Finicky Shark

Enjoy a slice from the Pi(e) Day Bloggers:

Cheddar Carrot Sandwiches with Pesto Sauce

Cheddar Carrot Sandwiches with Pesto Spread | Famished Fish, Finicky Shark

I made these Cheddar Carrot Sandwiches with Pesto Spread when I reviewed this month’s Secret Recipe Club post. These sandwiches are surprisingly delicious, with a hearty bite of cheddar, crisp sweet crunch of fresh shredded carrots, and savory garlic pesto spread.

Cheddar Carrot Sandwiches with Pesto Spread | Famished Fish, Finicky Shark

I mean wow, what a great vegetarian sandwich!

I was thrilled to add these to the sandwich tray I brought to my in-laws 50th wedding anniversary this past Saturday.

Cheddar Carrot Sandwiches with Pesto Spread | Famished Fish, Finicky Shark

Cheddar Carrot Sandwiches with Pesto Sauce
Ingredients:
6 large slices sourdough bread
6 oz block or presliced cheddar cheese
1 cup freshly grated carrots
4 Tb pesto sauce
4 Tb mayonnaise

Cheddar Carrot Sandwiches with Pesto Spread | Famished Fish, Finicky Shark

Directions:
First cut the crusts off the sourdough bread, then slice in half into two neat squares. Slice the cheese into six 1 oz slices, if not presliced. Lay out the sliced bread. Spread 2 tsp mayonnaise on 6 slices of bread and 2 tsp pesto on each of the other 6 slices. Place a slice of cheese on one half and a pinchful of carrots on the other half.

Cheddar Carrot Sandwiches with Pesto Spread | Famished Fish, Finicky Shark

Close the sandwich together and cut in half as desired. Makes 12 appetizer sandwiches.

Cheddar Carrot Sandwiches with Pesto Spread | Famished Fish, Finicky Shark

This recipe is adapted from Oh You Cook! You can also find these Chicken Curry Sandwiches, derived from her blog, there too.

Cheddar Carrot Sandwiches with Pesto Spread | Famished Fish, Finicky Shark

If you make any of these sandwiches, let me know what you think. I love them both!

Cheddar Carrot Sandwiches with Pesto Sauce

Prep Time: 10 minutes

Total Time: 10 minutes

Number of servings: 12

Per Serving 379 calories

Fat 11 g

Carbs 56 g

Protein 15 g

12


Cheddar Carrot Sandwiches with Pesto Sauce

Weight Watchers PointsPlus®:

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 6 large slices sourdough bread
  • 6 oz block or presliced cheddar cheese
  • 1 cup freshly grated carrots
  • 4 Tb pesto sauce
  • 4 Tb mayonnaise

Instructions

  1. First cut the crusts off the sourdough bread, then slice in half into two neat squares.
  2. Slice the cheese into six 1 oz slices, if not presliced. Lay out the sliced bread.
  3. Spread 2 tsp mayonnaise on 6 slices of bread and 2 tsp pesto on each of the other 6 slices.
  4. Place a slice of cheese on one half and a pinchful of carrots on the other half.
  5. Close the sandwich together and cut in half as desired. Makes 12 appetizer sandwiches.