Slow Cooker Sticky Chicken!

More slow cooker recipes!  You asked for them, so I am trying to oblige you!  I am taking a few of our family favorites, that I never used a slow cooker for, and use the slow cooker for quicker, hearty meals that families and especially kids will love!!

This "sticky chicken" as we call it, is DELICIOUS.  I am not sure why we started calling it that, but we did, and the name has "stuck". 
Hardy har har......  
Sometimes we eat it over rice, sometimes over egg noodles.  The awesome thing about this recipe is, it will feed an army, AND the leftover options are endless.   I have taken leftovers, added more stock, carrots, celery, and whatever rice or noodles are left for soup, I have added carrots, peas, potatoes, celery and slapped it in a  pie crust for pot pie.  I have also added chili powder, cheese, and cumin, and turned it into chicken enchiladas.  I mean, you get my drift, you don't have to have the same leftovers again the next night.

On a side note.  This whole "shredding" thing, really REALLY sends me over the edge.  I know I could use my fingers however, usually I am not patient enough to let things cool enough for that.  By the way, as I type this, my mouth is watering and I have chicken skin (goose bumps) just thinking about it.  If I use two forks, and the tines get stuck in each other, it almost sends me into shock.  I am the woman who can't put silverware away in a drawer because it touches each other  (now my teeth hurt) and the sound, OMG the sound.  OK, I can't talk about it anymore.

Here is this easy recipe that is probably one of the most versatile recipes on my website as far as leftover remakes!

4lbs boneless skinless chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1 cup chicken stock
1 T. onion powder
1 tsp. garlic powder
salt and pepper to taste
parsley to sprinkle on top if you choose

Place chicken breasts into your slow cooker.  In a bowl combine, soups, stock, onion powder, garlic powder and salt and pepper.  You may want to wait on the salt since the canned soups are fairly sodium laden (hangs head in shame).  Mix ingredients until completely combined.  Pour over chicken, flip chicken around in the mixture, cover, and set your slow cooker on high for 3-4 hours or low for 6-7 hours.  When it is done, remove chicken to a plate and shred.

When it is all shredded, add back into your creamy gravy-ish mixture and stir. 

Serve over rice or egg noodles.  We love both but did egg noodles this time!

I know this photo isn't the greatest, sometimes that just happens, but trust me when I tell you, it is comforting, filling and plain old good for the tummy!

ENJOY!

Slow Cooker Shredded Italian Chicken Subs

Good Evening!  It is starting to be REALLY chilly here in the Midwest.  With the time change it is almost dark at 4:30, but truth be told, I don't really mind it.  I mean, winter is supposed to be dark and snowy right?  It isn't like I need it to be light until 9 to be out grillin' up a hog with the neighbors ya know?  Anyway, how do you feel about the time change?

As most of you know, I used to absolutely despise the slow cooker.  I think I am reformed, sort of.  I realize and understand many of you depend on them to feed your families great meals in such a busy world.  I am slowly grasping it, and possibly loving it.  To me slow cookers were to keep chili hot on game day, or meatballs hot, on game day! HAHA.  I have been experimenting and this recipe turned out really well.  I loved it.  A little zing, a lot of flavor, a buttered toasted roll, tons of melty cheese, I mean, "git outta heeeaaa".  I hope you enjoy these subs as much as we did, and the second day, the leftovers went into a nice salad!

4.5 lbs. boneless chicken breasts or thighs (I used breasts)
1/2 cup Italian salad dressing
1T. dried Italian seasoning
1 tsp. dried oregano
1 tsp. onion powder
1 tsp. garlic salt
1/4 tsp. black pepper

Add all ingredients to your slow cooker EXCEPT the chicken.  Whisk together.  Now turn each piece of chicken in the liquid mixture as you add it in.  Turn your slow cooker to low for 5-6 hours or high for 3 hours.  You can shred it or just piece it apart.  Place on a toasted sub roll, use plenty of provolone and melt under your broiler.  Add a couple  of slices of tomato and holy YUM!  A hit with my family! Please just don't forget the buttered and toasted roll and cheese please!

Enjoy this easy dinner!

Slow Cooker Chicken and Dumplings

You know, I don't recall having chicken and dumpling a lot as a kid.  Maybe once or twice only.  That sounds almost abusive to me now, since I love it so much.  I forgive you mom. 

A couple of years ago now I found this easy recipe over at Christy Jordan's Southern Plate,  The first time I made it, it was like, I don't know, heaven to strong of a word?  We loved it.  It was easy, a bit of a shortcut, and honestly the best version I have had yet. 

So fast forward to a week ago.  I decided to try this in the crock pot.  I added a few things, here and there, tweaked a couple of things, and got my dumplin' on people!  Holy guacamole, delish.

Without further adieu let's get on with the slow cooking!  I am kind of grasping this slow cooker thing I have fought so hard and long to avoid!  This makes a good size batch, I kind of double, or something'd (<----my own language there) the recipe and did a little tweaking this time. 

26 ounce can of cream of chicken soup
2 T butter
3 cups chicken stock (I suggest low sodium always especially with the use of a canned soup)
1 tsp. poultry seasoning
1/4 tsp. black pepper
1 tbsp. onion powder
6 boneless skinless chicken breasts (8 if you do thighs) THAWED
2 packages flaky refrigerator biscuits

Add together, soup, butter, stock poultry seasoning, pepper, and onion powder into your slow cooker.  Whisk until combined.  Add in chicken and set on low for 8 hours or high for 4 hours.   When there is ONE hour left, take biscuits and you can leave them whole or peel the layers apart, and cut each into 4 pieces.  Toss them in and when you are done, push them down into the liquid.  Let cook one more hour, stir to break up the dumplings and serve. 

Note: In a world where my husband loved veggies, I would add 2 chopped carrots and 2 ribs of celery to the soup mixture!

Ohhh la la!

Slow Cooker Mac N Cheese

Oh no, here we go with another slow cooker recipe!  You guys are getting to me, I mean...  I am USING my crockpot!  It isn't so bad after all, but, I definitely pick and choose what I use in ol' "Crocky". 

I know how some of you feel about Velveeta.  But I must tell you, it has its place in my world.  Not for everything by any means, but, there are things that simply can't be perfected without it.  If you don't want to use Velveeta, this might be the recipe for you, unless you want to go with all shredded cheese and then the success is on your shoulders!

I know for many, the start of school is right around the corner.  This means more slow cooker meals for many parents, grandparents and busy people in general.  I have been craving mac and cheese.  I will be honest, I looked at a few slow cooker recipes that didn't seem handy at all.  By that, I mean, you had to boil the pasta first.  Ewww!  So boil the pasta and then cook it for 3 or 4 hours?  No thanks.  How convenient is that anyway??  Not at all in my opinion.   When I see convenient, I want to throw it all in one pot and forget about it.  Don't you?

So this is my own rendition of slow cooker mac and cheese and might I say, it is pretty awesome.  You MUST like creamy, rich, cheesy goodness, or you won't be thrilled.  As if someone doesn't love all that.  Pfftt.

16 ounces of short cut pasta (I used rotini)
1- 13oz can, evaporated milk
1 3/4 cup milk (skim, 2%, or whatever you have on hand is fine)
1/4 cup sour cream
12 ounces Velveeta processed cheese, cubed
1 tsp. salt
1/2 tsp. black pepper
1/8 tsp. yellow mustard

Set your crockpot on low.  Spray the inside with nonstick cooking spray.  Add in milks, salt, pepper, mustard, and whisk to combine.  Add in pasta, and cheese and stir.  Cover and let cook on low for 3.5 hours.  Make sure not to hesitate to stir once or twice during cooking.  Right before serving, stir in your sour cream.  Don't skip it!!  As this cools it will thicken.  If you need to add a splash of milk to loosen it back up, go for it!

Your pasta will NOT be mushy, it will be thick, rich and creamy and oozing with cheesy goodness.  Ok, PROCESSED cheesy goodness!

ENJOY!

Crockpot O' Pintos

Ahh, so we meet again.  Me....and the bean. I mean, you and I as well, but that is a beautiful meeting.  Me and the bean have not had a relationship for 40 years.  I want to love the bean, my health wants to love the bean, and always having to pick beans out of chili at the parties of friends and family gets tedious.  This recipe, didn't make me love the bean any better. 

Let me clarify.  This is a great recipe.  It is especially great for someone who loathes beans, but wanted to learn to make a good pot of beans and has no idea what a good pot of beans tastes like.  Phew, did you get all that?  I listened to a lot of your comments and advice.  I even attempted this "method" that would make the room smell nice even after consuming the beans. 

Let's just cut to the chase.  I hope you give you these a try.  They are crockpot friendly for all of you crocky lovers out there and I hope you enjoy them as much as the beans lovers in my family did!

This is a bit of a process at first, but, well not really.  Ok for some of you it might be but just do it.  Trust me.

First off you will need:
4 cups dried pinto beans

Rinse these in a strainer.  Pick out any rocks, odd pieces, I even have heard of there being sticks in them.  Just clean them up and rinse a couple of times.  Now place in a pot, and cover with water.  Make sure the water comes up a few inches higher than the beans.  Place on high heat and bring to a boil.  Let boil for 5 minutes.  Immediately drain the water.  It will be brown and gross looking.  This is "supposedly" all the toxins that will keep your house from blowing up with gas from whoever eats these!   Now, rinse the beans again.  Place back in the pot, cover with water.  Again, make the water a few inches higher, cover and let sit for at least 8 hours.  Overnight is awesome, 12ish hours is even better. 

Now get up, get yourself going and get your crockpot out.   Here is what you will need for the rest:

1 ham bone (ham hock or bacon will work too) 
2 medium onions, peeled and quartered
2 cups beef stock (use veggie or chicken if you choose)
2 cups water
1 tsp. minced garlic
1 tbsp. chili powder
1 tbsp. cumin
2 tsp. oregano
1 tsp. salt
1/2 tsp. black pepper

Place beans in your slow cooker.  Add stock, water, and all seasonings.  Stir it up and then nestle your onions and ham bone down in the beanie bed of love.  Put the lid on, set on high and let it rip for 8 hours.  If you need to add water as it cooks, please do so.  (or stock).  Serve as you wish.  With cornbread, with cheese, with cilantro, with anything you please!

You can feel free to smoosh the life outta these babies, toss them in a skillet with a bit of oil, and make some homemade refried beans!

ENJOY!

PS.  What I failed to tell you when I wrote this post was that I actually used a CORNED BEEF for the first 2 hours.  I had leftover corned beef in the freezer sitting right next to the ham bone.  I saw pink and tossed it in.  When I went to stir it, I was like...hmm, this is NOT ham.  Holy cow, it was in fact, corned beef!  Of course this was after I forgot to turn the crockpot ON for an hour.  UGH!  See, everyone makes mistakes, especially in a hurry.  Moral of the story, MARK YOUR ZIPLOC BAGS! HAHA!

Hoss's Carolina BBQ Sandwich

Greetings from me and my adorable husband!  He has been wanting to make some BBQ for awhile, he has wanted to replicate one he had as a kid, that he swears he can still taste!  We added coleslaw to the top, with the spicy of the pork and the sweet of the coleslaw, holy cow, amazing!  Here is my recipe for coleslaw. 

 

Get a 4 to 5 pound pork butt or shoulder and cover it with my dry rub,  ( or choose a rub of your choice). Place the rub covered pork in a zip lock bag or a covered bowl overnight. Try to rotate the pork from one side to the other every 2 to 3 hours until you go to bed. It really makes the pork tasty! Early the next day pull out your crock pot ( I would use a smoker if I had one but this works well too). Place the pork into the crock pot with the fattier side down. Pour in one cup of cider vinegar and one cup of water onto the pork. Cover it with the lid and turn on low if you plan on being gone for at least 8 hours or high if you want it done in 4-6 hours

Please note: this is NOT I repeat NOT a traditional BBQ sauce. It is thin and spicy. Not thick and smoky. This sauce in it’s perfect form is only slightly thicker than water.

NC BBQ Sauce (non-Traditional Eastern NC BBQ sauce- The traditional Eastern NC does NOT have Ketchup, sugar, salt or even Tabasco- But Western does and I like to mix them both and this is my recipe)

1 cup of cider vinegar
½ cup of water
¼ cup of ketchup (sometimes I go with ½ cup if I want it thicker- remember though this is a THIN sauce)
2 heaping TBS of brown sugar
1 TBS white sugar
1 TBS Kosher salt
1 TBS Tabasco sauce
1 TBS Black Pepper
1 TBS cayenne pepper ( if I am making this for me I add 3 more TBS- 1TBS for me per pound of Pork)
1 TBS Red Crushed pepper

Place all of your ingredients into a 5 quart pot. Bring to a boil, then turn off the heat. Now add the 4-5 pound pork shoulder or butt (from the crock pot) ( I use boneless because I hate the little bones from a bone in roast even though it gives you better flavor with the bone in)  into the pan and pull your pork apart with 2 forks incorporating the pork into the sauce.  

Place a generous amount of pork on a roll of your choice and place Cole slaw on top of the pork.

This recipe makes at least 12 to 16  good sized BBQ sandwiches.

I know this may not be the traditional Eastern or Western North Carolina BBQ sandwich, but I lived there for over 4 years and it’s a pretty close blend of one of my tastiest memories as a kid so please enjoy one with me and let me smile without the arguing on which one is better!

"HUSBAND TO ONE CHEFWANNABE" 

George (aka Hoss)

 

Crock Pot Chicken and Tots (this is SO hard for me)

It is the moment you all have been waiting for. I had to gather strength, and courage for this one. Don't laugh, you know how difficult this chapter in my life is. I looked at it, I even moved it around a few times. I talked to it, I yelled at it. But the time has come, that we have united, for a greater cause. Me and my crocky (crock pot) have come together, on good terms to assist working parents, or anyone who needs a one pot kind of situation.

You all know how I feel about crock pots. Crocky overcooks everything for me. I don't like fork tender, smooshy roast. In fact, I am not a huge roast beast fan at all. Crocky for me, is good for 2 things. Keeping chili hot during a Philadelphia Eagles game or keeping meatballs warm, during a Philadelphia Eagles game. I have nothing against anyone who loves their crocky. I get it, I really do but that doesn't mean I LIKE it. Ya know?

A fellow blogger said she was making this recipe once and it sounded interesting enough for me to bring crocky out of hiding. It turned out OK. It feeds a small army so I might make only half of a recipe if I were to do this again. I think it will be a hit for all of you with kids or hearty appetites to feed! I served it with some biscuits and green beans.

I am going to tell you how to make it, but if I break out in a sweat, and begin to shake, just know...this to shall pass. I get nervous around my crock pot! Oh yea and you just can't photograph stuff in a crockpot well. Not this anyway so I don't apologize for this crap photo. What do you expect from a crockpot?!

32 oz bag of seasoned tator tots (you can use plain, seasoned is just better
3 cups of shredded cheddar cheese
4 boneless skinless chicken breasts cut into cubes
6 strips of bacon (fried to extra crispy and crumbled)
1 cup of milk
1 tbsp onion powder
1 tbsp all purpose seasoning
salt and pepper to taste

If you have the plastic bag like crock pot liners, this would be a good time to break those bad boys out. Cleaning this up is NOT fun.

You will layer your ingredients. First layer half of your tator tots in the bottom. Add 1 cup of cheese and 1/3 of your bacon. Next layer your cubed uncooked chicken, season the top of the chicken with onion powder and all purpose seasoning, 1/3 of the bacon. 1 more cup of cheese, the second half of your tator tots, the rest of the cheese and then rest of the bacon on top. Pour over 1 cup of milk and cover.

Salt and pepper each layer as you see fit. Cook on high for 4-5 hours, or on low for 8 hours.

We really liked this. Again I am not sure where the recipe came from, just came from a friend but I understand it is a recipe that has been around awhile. I hope you enjoy it. If you don't, I am only the messenger. We will find the creator together! HA!

Your "does naming my crockpot, Crocky mean I like it" chefwannabe

 

PS. Serve with a dollop of sour cream on top!

SouthWest Seasoned Pork Loin

Well......what to say, what to say.  It is just a spiced pork loin.  But I loved the spice so much, and thought of several things to do with the pork I thought I should share.  I think sometimes we forget that the the best tasting things are many times the simplest things.  I am simple.  Wait, that doesn't sound right.  I like simple things.  From life to food, simple is how I roll!  Ok this is starting out a little random.  Let me try again.

I made this pork loin, and I roasted it in the oven,  but it would be awesome in the crockpot and shredded for any southwest or Mexican dish you enjoy shredded pork on.  The flavor is awesome and, well, that is the part I mostly decided to share with you.  This is an official crock pot doable recipe.  Oh. Em. Gee.  I did it.  Perhaps that is why this blog is so hard to write, the words crock and pot rarely are typed into this computer and quite frankly, it terrifies me that I have become "one of you", as in crock pot lovers! Just kidding.......I get it, I get it.  I am laughing with you.  You are laughing right?

I used a 4lb pork loin.  You could use any cut of pork you like I suppose.  Make sure it is thawed and dry it off with paper towels.  It will make the rub stick better and won't be slimy.  You get my drift, I know you do.

I would advise to do this the day before.  When the rub is on put it in a Ziploc or in a container with a lid and let it sit for at least 12 hours.

Here is the spice combination I used:
1 tbsp chili powder
1 tbsp cumin
1 tbsp garlic powder
1 tbsp onion salt
1 tsp pepper
1 tsp salt
1/2 tsp cayenne (optional)

Mix in a small bowl and pat unto your meat all the way around and the top and bottom.  Put in a Ziploc or container with a lid and let marinate for at least 12 hours. (OK, OK, overnight is fine)

Put in the crock pot on low for 8 hours.  Shred and use in taco's, quesadilla's, anything!

I put mine in the oven at 350, covered until my internal temp was....I usually go 150 as an internal temp for pork.  It took about an hour and a half I believe.  Please don't come back and say, "It took mine 3 hours" or "it took mine 15 minutes"  because the truth is, I completely forgot how long I roasted it.

So that is it.  I ended up using the leftovers for some pork fried rice, and thin sliced on sandwiches.  Was awesome in both instances.  You could even PULL your pork!

So there it is, my easy, peasy, chili/southwestern spiced pork loin.  I am not a huge lover of the pork, so this made it extra tasty for me.  I plan on doing this with chicken soon.  I don't see any reason not to, do you?

Hope you like it!!

Your "did I really post something for a crock pot"chefwannabe

Spicy Shredded Beef Sandwiches!

Ever make something that you intended to be something else but it turned out pretty tasty anyway?    Yea?  OK, well that happened to me.  And I liked it!  I love happy accidents.  My history with BBQ anything, isn't stellar to begin with. 

Let me tell you about my preconceived notion of the letters B=B and Q.   My mind immediately goes to cheap, gross, BBQ sauce from a bottle that is swallowing up some mystery meat you throw on a bun. It drips, and your sandwich is soggy and you get enough BBQ sauce in one bite to make your will to live decrease by at least half. Ok so that might be a bit of a dramatization but you get what I am saying. I have one BBQ sauce I will eat and it is only available here in Nebraska that I am aware of and it is Cookies BBQ Sauce. 

When we were recently in Georgia, my husband saw this road side BBQ place.  "Ida Mae's, North Carolina Style BBQ".  He nearly had an accident pulling into the parking lot.  I, admittedly, am not a huge fan of the BBQ, anything.  However, I decided I would try it, to appease the hubs and heck, I might actually like it.  I was served up this pulled pork sandwich, not a lick of sauce to be found.  "Hey honey", I said, "I may just dig this place"!  He had his with coleslaw on top I had mine plain.  I raised my sandwich to my mouth and what I tasted was nothing short of divine!  In that moment I think all of my BBQ fear went away.  North Carolina BBQ..........mmmm-mmmmm-gooooddd!  Thanks  Miss Ida Mae!

So anyway, the point is, I accidentally grabbed a beef chuck roast instead of a pork one.  I decided to try it anyway.  Though it was NOTHING like Miss Ida Mae's it was pretty dang tasty and I deemed it good enough to share with all!  This admittedly has alot of ingredients.  I don't know what to say about that, but it turned out fab.  Make sure if you substitute ingredients you use something close in flavor.  I tried to add some alternatives to brands I used.  This is a bit spicy.  Cut out all the spicy stuff in red if you want it mild. 

 Dry Ingredients
2 tbsps Northwoods Seasoning from Penzeys Spices (any all purpose bbq seasoning)
1/2 tbsp black pepper
1 tbsp cumin
1 tbsp red pepper flakes
2 tbsps onion powder
1/2 tbsp dried parsley

Liquid Ingredients
1 tbsp Dijon mustard
2 tbsp ketchup
3 tbsp vinegar
2 tbsp honey
2 tbsp Worcestershire
2 tbsp hot sauce
1/2 cup beef stock or bouillon will work fine just dissolve cube in 1/2 cup water instead of 1 cup

1/3 cup hot sauce set aside for after meat is shredded.


4 lb chuck roast or roast of your choice
2 large onions sliced (optional)

Mix dry spices and herbs together in a small bowl  Repeat with wet ingredients in a separate bowl.  Put roast in the crock pot and salt liberally.  Pour liquid over the top and then sprinkle with the dry herbs.  If you choose to use onions, lay them on top and then let cook on high in the crock pot for 9-10 hours.  Using 2 forks shred meat. When meat is shredded add in hot sauce you set aside and combine completely.  It will be a little zap but nothing horribly spicy.  Top your sandwich with the slow cooked caramelized onions!  You can also serve some of your favorite BBQ along side for those who love it!

Enjoy!

Your "no BBQ sauce for me please" chefwannabe

French Dip Sandwiches...

Good Evening friends!  Can you believe it?  Two days, two posts.  Whaaaaaatttt?  I hope that you are all doing well, enjoying summertime, soaking up the sun as Sheryl Crow would say.

I had the pleasure of attending my niece Cynthia's college graduation party and my nephew Trevor's high school graduation on the same night.  The meat my sister served, shredded and with choices of sauces, was out of this world.  No, I am serious, it was unlike any other I have ever eaten.  When I asked her how she seasoned it, she said she used Jim Baldridge's Secret Seasoning.  Wowzer.  I immediately knew I wanted to try this, and I wanted to make a french dip out of the meat I seasoned with this seasoning.  This is a Nebraska based company, so I am completely unsure if you can buy it in any other states other than their website Jim Baldridge's Secret Seasoning.  It is an MSG, gluten and allergen free seasoning.  The flavor is that of a smokey, oh I don't know, I can't explain it, it is just that good.

This is less of a recipe and more of a method.  You can use any roast you like, you can even put it in the crock pot.  Yes, I said it, CROCK POT.  A fattier roast will do better, especially if you want to shred.  I wanted to thin slice so I chose one that has virtually no fat.  I used a very lean roast, that would only get tougher the longer I cooked it but I knew I wanted to slice it for french dips ahead of time so I didn't worry that it had no fat.

Here is what you will need for MY method:
2-3 lb beef roast (or pork for a more pulled pork effect)
1 can beef consume (yes, I DID cheat)
1 cup water
1 beef boullion cube
Aluminum foil
1 roasting bag or slow cooker liner bag
4-5 crusty long rolls
Sliced cheese of choice
JIM BALDRIDGE'S SECRET SEASONING!

Here is how I used the seasoning.  I took 2 eye of round roasts, smallish, probably 2-3 lbs in total.

I used 1/4 cup of seasoning, and patted it into the roasts and put them in a Ziploc and let them marinate in it overnight.  Actually it was a full 24 hours.  At that time, I took another 1/8-1/4 cup and massaged more into the meat.  Yes kids, I massaged it good!

I then put it into a slow cooker liner bag.  I added 1 cup of water and 1 beef bouillon cube.  Tie that puppy up, tight!  Now you are going to proceed to wrap it in 3-5 layers of foil.

Go ahead, git-r-done.  (sometime I will tell you how when I hear that phrase I shoot flames out of my.....everywhere)

Now, put it in a 9x13 pan, and cook it on 200 degree's, for about 5-7 hours.  You can go 300 for 3-4 hours.  You can also put it in your crock pot, on low for about 10-12 hours.  If you put it in the crock pot you obviously will not be able to slice it, you will need to do shredded beef sandwiches.

You can serve with BBQ sauce or whatever you choose.  Admittedly, I need nothing, the flavor is awesome all alone.

Now heat up that consume`, and add some juice from the bag your meat was in!  You can add a drop of Worcestershire sauce if you like too!  Makes amazing Au Jus!

Lucky for us, the fine folks at Jim Baldridge's Secret Seasonings have sent me a couple of bottles of their awesome spice to share with my readers.  So leave a comment below and it will be your entry to win. There will be 2 winners chosen by random.org.  Please, only one entry per person.

You have until June 20th (8pm CST)!!

Please enjoy these sandwiches, you can have cheese or no cheese!  Slice your meat THIN!  Toast your rolls they are SO much better that way!

Your "Jim Baldridge is my new best friend"chefwannabe
Chris