You’ve tried tuna salad and chicken salad, but have you ever eaten salmon salad? You can make this healthy high-protein lunch with leftover salmon or poach it in the microwave in two minutes! Cold Salmon Salad If you need a healthy salad loaded with om…
You’ve tried tuna salad and chicken salad, but have you ever eaten salmon salad? You can make this healthy high-protein lunch with leftover salmon or poach it in the microwave in two minutes! Cold Salmon Salad If you need a healthy salad loaded with omega-3s, you’ll love this easy salmon salad. It only takes 5
Are you looking for a quick, creamy, lusciously rich, and easy dinner? I got you. These Peanut Noodles with Chicken are straight-up addictive with their sweet-savory-spicy-rich sauce and tender chunks of chicken breast. Plus, the whole recipe comes together in a cinch, so this is a great last-minute meal for those days when you just need something easy and GOOD. I think you’re going to love this one!
What Are Peanut Noodles
This dish features noodles (any kind) and small bites of tender chicken breast drenched in a creamy sauce that’s inspired by Thai peanut sauce. The sauce is a rich mix of creamy coconut milk, savory peanut butter, spicy sriracha sauce, fresh garlic and ginger, a little soy sauce and brown sugar, and a splash of lime juice to keep everything bright. This easy sauce is absolutely divine and you’re going to want to spoon it over everything!
Can I Sub the Chicken?
Absolutely! If you’re not a chicken fan you can easily substitute it with shrimp, cubed tofu, or even just leave it out and enjoy the noodles plain. It’s all about that sauce, anyway. ;)
This dish is definitely the best when eaten right away because the creamy, luscious sauce tends to get soaked up by the noodles when it’s stored in the refrigerator. That being said, I probably wouldn’t turn down a plate of these noodles after reheating, but I also wouldn’t expect them to be as saucy and creamy. So if you’re big on texture making a half batch might be a better option than counting on eating the leftovers.
1boneless, skinless chicken breast (about ⅔ lb.)$3.33
1Tbspcooking oil$0.04
8oz.noodles*$0.89
1/4cupchopped peanuts$0.19
1/4cupchopped cilantro$0.22
Instructions
Prepare the peanut sauce first. In a medium bowl, whisk together the peanut butter, sriracha, brown sugar, soy sauce, 2 Tbsp lime juice, soy sauce, minced garlic, and grated ginger.
Add the coconut milk to the peanut sauce and whisk until smooth again.
Cut the chicken breast into small ½ to 1-inch sized pieces.
Heat a large skillet over medium-high. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the chicken and cook until browned on all sides. Be careful not to overcook the chicken.
Add the prepared peanut sauce into the skillet, turn the heat down to medium-low, and stir to dissolve any browned bits off the bottom of the skillet. Let the chicken simmer in the sauce over low, stirring occasionally, while you cook the noodles.
Cook your noodles according to the package directions, then drain in a colander.
Add the cooked and drained noodles to the skillet with the peanut sauce and chicken. Toss until everything is evenly mixed and coated in sauce.
Top the noodles with chopped peanuts and cilantro, then enjoy!
How to Make Peanut Noodles with Chicken – Step by Step Photos
Make the peanut sauce first so the ingredients have a few minutes to mingle and the sauce is ready to go when you need it later. Add ⅓ cup smooth natural-style peanut butter, 2 Tbsp sriracha, 2 Tbsp brown sugar, 1 Tbsp soy sauce, 1 clove of garlic (minced), 1 tsp grated fresh ginger, and 2 Tbsp lime juice to a bowl.
Whisk the ingredients together until smooth, then add in one 13.5 oz. can of coconut milk. Whisk until smooth again and then set the sauce aside.
Cut one large boneless, skinless chicken breast (about ⅔ lb.) into small ½ to 1-inch chunks.
Heat 1 Tbsp cooking oil in a large skillet. Once hot, add the chicken and cook until browned on all sides. It’s okay if the chicken isn’t cooked through at this point. Avoid overcooking the chicken or it will become tough.
Pour the prepared peanut sauce into the skillet with the chicken. Turn the heat down to low and stir to dissolve any browned bits off the bottom of the skillet. Let the chicken simmer in the sauce over low, stirring occasionally, as you cook the noodles.
Cook 8 oz. noodles according to their package direction, then drain in a colander. You can use linguine, spaghetti, rice noodles, ramen noodles, or any kind of long noodle.
Add the cooked and drained noodles to the skillet and stir to combine.
Top the peanut noodles with ¼ cup chopped peanuts and ¼ cup chopped fresh cilantro.
Enjoy the peanut noodles hot. If you have any leftover lime, cut it into wedges and squeeze a bit over top just before eating.
If you want a tasty plant-based dinner, you’ll love these vegan Tofu Poke Bowls that replace tuna poke with tofu. Tofu Poke Bowl I keep getting requests for more plant based recipe. I LOVED these Tofu Poke Bowls! High in protein, easy to make and…
If you want a tasty plant-based dinner, you’ll love these vegan Tofu Poke Bowls that replace tuna poke with tofu. Tofu Poke Bowl I keep getting requests for more plant based recipe. I LOVED these Tofu Poke Bowls! High in protein, easy to make and cheaper than using sushi grade fish. Traditional poke bowls are
This Green Smoothie is creamy, tangy, and light! Yes, it’s good for you, but more importantly, it’s so yummy you’ll start to crave it. I started making it to sneak more greens into my kiddo’s diet during the blisteringly hot LA summer months, but we loved it so much that it became a year-round favorite. PS I’ve made this green smoothie recipe for hundreds of kids at the cooking classes I host at schools all over the country. I’ve never had anyone not drink the whole thing. So this one’s a winner!
What Is A Green Smoothie?
A green smoothie is a velvety blend of leafy greens like spinach and kale, frozen fruit to add natural sweetness, and a liquid or creamy ingredient to help bring everything together and create a smooth texture. It’s loaded with vitamins, minerals, and probiotics.
What You’ll Need
This green smoothie recipe is simple because I’m not particularly eager to complicate my morning routine. I love that I can put the green smoothie ingredients in freezer packs if I’m facing a busy week. Sometimes I’ll blend the smoothie the night before, shake it up in the morning, and it’s still absolute perfection.
Baby spinach – this is the “green” in your smoothie. It blends easily, and the fruit in the smoothie overpowers its mild flavor. You can sub with baby kale or your favorite super greens blend.
Plain Yogurt – adds creaminess and a smooth texture. I use yogurt with probiotics to up the nutrition factor. You can substitute the yogurt with milk, cottage cheese, or plant-based alternatives.
Orange Juice – helps to loosen the smoothie texture and adds a sweet tang that helps cover the bitterness of the raw spinach. You can sub with apple juice, pineapple juice, or with water.
Green Apple – adds fiber and acidic notes that mask the spinach flavors. You don’t have to peel your apple, but make sure you scrub the peel with baking soda to remove the wax used to preserve it. You can substitute the apple with any other apple, grapes, peaches, mango, or pear.
Frozen Bananas – you need to blend frozen fruit to create a creamy smoothie texture. Ice will only water down your results and ruin the blades of your blender. Bananas should be ripe, as their natural sugars will help sweeten the blend. Substitute bananas with frozen avocado, or frozen mango.
Frozen Pineapple – the bright, tart notes of pineapple help mask the spinach flavor. You can freeze pineapple canned in its own juices to help lower costs. Reserve the juices and use them instead of orange juice.
Green Smoothie Benefits
Greens are the most nutrient-dense when consumed raw, like in this smoothie. This green smoothie recipe is a good source of Fiber, Vitamin A, Vitamin B, Vitamin C, Vitamin D, Iron, Potassium, and Calcium. These nutrients help with bone strength and digestive health and support immunity. Learn more about the health benefits of green smoothies HERE.
How To Make A Smoothie Pack
I use a large mason jar to store my smoothie packs because I pour the smoothie back into the jar as soon as I blend it. You can keep the ingredients in your freezer-safe container of choice.
Slice the bananas and add them to your freezer-safe container.
Follow with the pineapple and the apple.
Top with spinach and seal.
When you’re ready to enjoy your smoothie, add the juice and yogurt to a blender jar, add the spinach from the pack, and process until creamy. Follow with the remaining ingredients in the pack and blend until smooth.
How to Make A Green Smoothie – Step by Step Photos
Add 1 cup orange juice and 1/2 cup yogurt to a blender jar. Top with 4 cups fresh baby spinach and blend until smooth.
Add 1 cup frozen pineapple chunks, one green apple peeled and chopped, and two frozen bananas. Blend until smooth. Add more juice (or water) to thin out the smoothie to your preference.
Serve immediately or store in an airtight container for up to a day to ensure maximum freshness, nutrition, and flavor.
Taco soup was one of the first things I ever posted on Budget Bytes, and now I’m ready for this tasty soup to make a roaring comeback. Not only do I appreciate how quick and easy this soup is to make, but now I’ve got my own homemade versions of all the seasoning mixes so I can go 100% homemade, or take the store-bought shortcut when needed! I like having options. ;)
What is Taco Soup?
Taco soup is a really easy soup made with ground beef, tons of beans, some vegetables like onions, tomatoes, green chiles, and corn, and a generously spiced tomato broth. It’s got a ton of flavor and texture, but requires barely any work to prepare. And the best part? It’s just begging for all the fun toppings that you might find on a taco!
Here’s what you’ll need to make taco soup:
Ground beef: Ground beef helps make this soup really hearty and meal-worthy, but if you don’t like beef you can substitute with ground turkey, pork, pulled pork, or even make it vegetarian by adding extra beans and vegetables.
Beans: Beans help bulk up this recipe while keeping the cost lost. For this recipe we use two kinds of beans (pinto and black beans), but you can always add more if you’d like!
Vegetables: A medley of vegetables keeps this bowl of soup colorful AND flavorful. We used onion, garlic, diced tomatoes with green chiles, and corn. And the sky’s the limit when it comes to adding more veggies.
Seasonings: This soup is not short on flavor thanks to not just one but TWO seasoning mixes, taco seasoning, and ranch seasoning. You can use our homemade recipe for either one or take a shortcut and use a store-bought seasoning packet. This bold mix of flavors makes sure that every spoonful is a ten!
Tomato paste: A few tablespoons of tomato paste helps thicken the broth just a bit and adds a little brightness to the soup.
Toppings: This is where the soup gets fun! Add all your favorite taco toppings to your bowl, or make it a spread and allow each person to build their own bowl.
What to Serve with Taco Soup
Taco soup has a lot going on in each bowl, so it could easily be considered a whole meal in one bowl, but if you want to add a little something-something on the side, I’d go for some simple cornbread or maybe some Cilantro Lime Rice.
But before you even get to the side dishes, make sure you have some of these fun toppings for taco soup:
One of the reasons taco soup is so popular is because it’s easy to make and uses a lot of convenient, shelf-stable pantry ingredients. Instead of measuring out ten different herbs and spices you can use store-bought seasoning mixes in one go. But those store-bought seasoning packets do tend to be a sodium bomb. So if you want a little more control over the ingredients in your taco soup, we have homemade versions of BOTH seasoning packets that you can use in their place. :) See our Homemade Taco Seasoning and Homemade Ranch Seasoning for a more “from scratch” option.
How to Store taco Soup
Taco soup is great for meal prep because the flavors just get better as they chill in the fridge! Divide this soup up into single servings just after cooking to allow it to cool faster, then store in the fridge for 4-5 days. For longer storage, you can transfer the chilled soup to the freezer and store for about three months. The soup reheats easily in the microwave or in a saucepot over medium low.
Add the olive oil and ground beef to a large soup pot. Cook over medium heat until the beef is fully browned. If using a high-fat content beef, drain the excess fat from the pot.
While the beef is cooking, dice the onion and mince the garlic. Add the onion and garlic to the pot with the beef and continue to cook until the onions are soft and translucent.
Add the frozen corn, pinto beans (drained), black beans (drained), and diced tomatoes with green chiles (with juices), and stir to combine.
Add the tomato paste, taco seasoning, ranch seasoning, and water to the pot. Stir to combine. Turn the heat up to high, place a lid on the pot, and bring the soup up to a boil.
Once boiling, reduce the heat to medium-low and let the soup simmer for 15 minutes, stirring occasionally.
Add 1 Tbsp olive oil and one pound of ground beef to a large soup pot. Cook over medium heat until the beef is cooked through. If using a high-fat content beef, drain the excess fat from the pot. Once the beef is cooked, add one diced yellow onion and 4 cloves of minced garlic. Continue to stir and cook until the onions are soft and translucent.
Add one cup frozen corn kernels, one 15oz. can black beans (drained), one 15oz. can of pinto beans (drained), and two 10oz. cans of diced tomatoes with green chiles (with juices). Stir to combine.
Add 3 Tbsp tomato paste, one packet of taco seasoning (or one recipe homemade taco seasoning), one packet of ranch seasoning (or one recipe homemade ranch seasoning), and 2 cups water. Stir to combine.
Turn the heat up to medium-high and place a lid on top. Allow the soup to come up to a boil. Once boiling, give it a stir, turn the heat down to medium-low, and let the soup simmer for 15 minutes, stirring occasionally.
Taste the soup and adjust the seasonings to your liking (I did not add anything additional).
Serve the soup hot with your favorite toppings! (shown: tortilla chips, cilantro, and sour cream)
This classic Broccoli Cheddar Soup recipe is a delicious, comforting soup that can be enjoyed year-round for lunch or dinner. Broccoli Cheddar Soup Cheddar Broccoli Soup is the ultimate comfort food! I love it for lunch with a salad or half …
This classic Broccoli Cheddar Soup recipe is a delicious, comforting soup that can be enjoyed year-round for lunch or dinner. Broccoli Cheddar Soup Cheddar Broccoli Soup is the ultimate comfort food! I love it for lunch with a salad or half sandwich, sandwich, or for weeknight dinners as a first course. Healthier and lighter than Panera’s since
This quick and easy Beer Cheese Dip recipe combines two casual party staples (Beer! Cheese!) into one creamy, decadent cheese dip. This ooey-gooey melted cheese appetizer is similar to queso. But the Cheddar cheese we use gives it a sharp, slightly-tangy flavor that makes it really unique (in a good way!). This funky twist on fondue is the perfect thing to serve up the next time you want to impress without the stress.
WHAT IS BEER CHEESE?
This Beer Cheese Dip is precisely what it sounds like: a saucy cheese dip made with beer. The beer is simmered to reduce its alcohol content but still maintains its tangy flavor. Then it’s melded with a combo of cream cheese and extra-sharp cheddar cheese to create an ultra-rich and decadent dip. We also added Worcestershire sauce, Dijon mustard, and seasonings to round out the flavors.
This dish, which originated in Kentucky, shouldn’t be confused with the German cow’s milk cheese Bierkäse, which literally translates to “beer cheese.” It’s also very different from Obatzda, an authentic German cheese spread made with super-funky soft cheese that’s served cold alongside Bavarian-style soft pretzels.
CHEESE OPTIONS
You can use almost any kind of cheese to make this recipe, but some will be more successful than others. We used a block of extra-sharp, store-brand cheddar cheese since it’s the most traditional and budget-friendly option. It’s also super flavorful (but not too funky!). Here are some more tips to consider when using different types of cheese:
Make sure the cheese and beer taste good together — and are ones you enjoy! (Since both heavily impact the sauce’s final flavor, color, and texture.)
For the grated cheese, reach for a semi-firm cheese (like Cheddar, Edam, or Gouda) or a semi-softcheese (like Mozzarella, Jack, Fontina, and Munster). Both types of cheese will shred easier when cold. Hard cheeses and ones that are “aged” or “extra-sharp” can also be used, but don’t melt as easily as their softer, milder counterparts.
BEER OPTIONS
It doesn’t matter what kind of beer you use for this recipe – just pick one you like to drink! We used Pabst Blue Ribbon, a budget-friendly light beer with a mild, malty taste that wouldn’t compete with the flavor of our sharp cheddar cheese.
Light Beers: Considered best for beer cheese. Light beers are usually milder in taste. So they’re less likely to overpower easy-to-melt cheeses like basic Cheddar. Fruity wheat beers pair especially well with cheese!
Dark Beers: Stouts and porters also make a great beer cheese sauce, but are best paired with a sharp, funky cheese that can stand up to their strong, rich flavors.
Super-hoppy IPAs: If you love this style of beer, go for it. (They’re truly an “acquired taste!”) But if you don’t like drinking them, you probably won’t enjoy the lingering, bitter aftertaste they give your beer cheese sauce either!
Why is my beer cheese lumpy or grainy?
It’s important not to overheat your cheese dip. High heat makes the proteins and fat in the cheese separate, causing the sauce to “break” and turn into a lumpy mess. If this happens, it can be difficult (or impossible) to repair. You might be able to fix the cheese sauce by adding more cream cheese or Dijon, which are both emulsifying ingredients. Add these ingredients a little at a time, stirring vigorously to incorporate them before adding any more.
DOES BEER CHEESE CONTAIN ALCOHOL?
Boiling beer reduces the alcohol content a lot but doesn’t eliminate it entirely. I promise, no one will get “drunk” from eating too much beer cheese! If consuming alcohol isn’t part of your lifestyle, you can substitute it with a non-alcoholic beer! Or try one of our other easy cheese sauce recipes, like:
This recipe is best eaten right after it’s prepared. The leftovers probably won’t stay as smooth and creamy, so I’d suggest reducing the serving size of the recipe to avoid wasted ingredients.
serving suggestions
Serve this decadent dip with an assortment of pretzels and crackers, apple slices, or a vegetable party tray. OurBeer BreadandEasy Soda Breadare also great vehicles for this cheese sauce!
Heat the beer in a saucepan on medium-high heat. While the beer heating up, whisk together the cornstarch and warm water in a small bowl to make a slurry.
Once the beer comes to a rolling boil, let it continue to boil for about 5 minutes. Add the cornstarch slurry to the boiling beer, whisking constantly to fully incorporate it. Allow the beer to come back up to a boil, at which point the cornstarch slurry will slightly thicken the beer.
Turn the heat down to low. Cut the cream cheese into chunks, then whisk it into the beer until fully melted.
Add the shredded cheese a handful at a time, continuing to whisk until the cheese is fully melted before adding more.
Whisk in the Worcestershire sauce, Dijon mustard, salt, and pepper. Taste the cheese dip and adjust the salt or other seasonings to your liking.
Cover the cheese dip and keep the pot sitting over low heat so it stays warm and melted (or transfer it to a small chafing dish, crockpot, or electric fondue pot). Stir the cheese dip occasionally to prevent a thick skin from forming on the surface.
Heat 1 cup (8 oz.) of beer in a saucepan over medium-high heat. Once the beer comes to a rolling boil, let it boil for about 5 minutes. While the beer heating up, combine 1 tablespoon of cornstarch and 1 tablespoon of warm water in a small bowl.
Add the cornstarch slurry to the boiling beer, whisking constantly to fully incorporate it. Bring the beer back up to a boil, at which point the cornstarch slurry will slightly thicken the beer.
Turn the heat down to low. Cut 2 ounces of cream cheese into chunks, and then whisk them into the beer until fully melted.
Add 2 cups of shredded cheese to the saucepot a handful at a time. Continue whisking after each addition until all the cheese has melted before adding the next handful.
Add 1 teaspoon of Worcestershire sauce, 1 teaspoon of Dijon mustard, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk to combine. Taste the cheese dip and adjust the salt or other seasonings to your liking.
Cover the cheese dip and keep it over low heat so it stays warm and melted. You could also transfer it to a small chafing dish, crockpot, or electric fondue pot. Stir it occasionally to prevent a thick skin from forming on the surface of the cheese sauce.
There’s nothing quite like a vat of melted cheese and a soft pretzel as big as your face, amirite?! ~ Marion :)
Looking for a way to use that random can of beer hanging out in the back of the fridge? Transform it into a loaf of deliciously-cheesy Beer Bread! Thanks to the beer, this super-easy quick bread recipe still delivers on the classic, yeasty flavor of a long-fermented loaf, but comes together in a fraction of the time. Best of all, there’s no kneading required.
WHAT IS BEER BREAD?
Beer Bread is a type of “quick bread” that uses the flavor and carbonation in beer to create a fluffy, buttery, tangy loaf in just an hour. Unlike most homemade bread recipes, this one doesn’t require any kneading, resting time, or additional yeast. We also included some shredded cheddar cheese to make our loaf extra rich and flavorful!
BEST BEERS FOR BEER BREAD
We chose a budget-friendly, light beer for our loaf, but almost any kind of beer can be used to make this recipe. Keep in mind: the beer you choose will influence the flavor of the bread, so make sure to pick something you like! How to choose the best beer for beer bread:
Light beers – Generally, light beers will create a light-colored loaf with an airy texture and a more subtle, malty flavor.
Dark beers – Darker beers like stouts and porters will give the bread a slightly darker color and more robust flavor than light beer.
Hoppy beers & IPAs – Since pale ales tend to be very bitter, they aren’t an ideal choice. That intense flavor will carry over and may give the bread a lingering sour aftertaste.
HOW TO STORE LEFTOVERS
Once fully cooled, wrap the loaf in plastic wrap or aluminum foil. Store the bread in the pantry or on the counter (for 1-2 days) or in the fridge (for 4-5 days). This bread also freezes beautifully. Tightly wrap the loaf in a layer of plastic wrap and aluminum foil and freeze for up to 3 months.
serving suggestions
This beer bread lands somewhere between a regular, sliceable loaf of bread and a savory, ultra-rich loaf cake. So the possibilities are kind of endless!
Slice it thick, toast it up, and slather each slice with softened butter, savory jam, or a generous serving of our Slow-Cooker Hot Buttered Apples!
Preheat the oven to 375℉. In a large bowl, combine the flour, sugar, baking powder, salt, and shredded cheese. Mix well.
Melt the butter in a small sauce pot. Use a pastry brush to coat the inside of a 9×5 loaf pan with butter. Set the remaining butter aside.
Add the beer to the flour mixture and stir until a thick batter forms. Transfer the batter to the prepared bread pan, making sure to spread it out evenly inside the bread pan.
Pour the rest of the melted butter on top of the bread dough.
Bake the bread for 45-50 minutes, or until deeply golden brown on top.
Once slightly cool (about 10 minutes), run a butter knife around the inside edge of the pan gently to loosen the edges, and then turn the bread onto a cutting board to slice and serve.
* or Parmesan cheese ** If using unsalted butter, you may want to add an additional ¼ teaspoon of salt with the rest of the dry ingredients or sprinkle the same amount on top of the loaf just before baking.
Preheat the oven to 375℉. In a large bowl, combine 3 cups of all-purpose flour, 1 tablespoon of sugar, 1 tablespoon of baking powder, 2 teaspoons of salt, and 1/2 cup of shredded cheese.
Melt 4 tablespoons of butter in a small sauce pot or skillet. Use a pastry brush to coat the inside of a 9×5″ loaf pan with about 1/2 tablespoon of the melted butter. Set the rest of the butter aside.
Pour 12 oz. (1 1/2 cups) of beer into the flour mixture. Mix until a thick batter forms and no clumps of dry ingredients remain. Transfer the batter to the prepared loaf pan, making sure to spread it out evenly. Tap it on the counter a few times to help eliminate any air pockets.
Pour the rest of the melted butter (about 3 1/2 tablespoons) on top of the bread dough.
Bake the beer bread for 45-50 minutes, or until the top is evenly golden brown and crispy. Let the bread cool slightly (about 10 minutes) in the loaf pan. Run a butter knife around the inside edge of the pan to loosen the edges, then flip the bread out onto a cutting board to slice and serve.
As one of my favorite TikTok creators (@tanaradoublechocolate) would say: “It ain’t gonna slide down easy if it ain’t cheesy!” Hope y’all love this Easy Beer Bread as much as we do! ~Marion :)
Inspired by my Shepherd’s Pie, I made an easy and healthy, stuffed sweet potato topped with ground turkey shepherds pie filling – it came out great! Turkey Shepherd’s Pie Stuffed Sweet Potato Shepherd’s pies are typically made with la…
Inspired by my Shepherd’s Pie, I made an easy and healthy, stuffed sweet potato topped with ground turkey shepherds pie filling – it came out great! Turkey Shepherd’s Pie Stuffed Sweet Potato Shepherd’s pies are typically made with lamb, but this loaded baked sweet potato inspired by the pie is made with leaner ground turkey.
Filipino Adobo Chicken, the national dish of the philippines is the most delicious chicken braised in vinegar, soy sauce and lots of garlic. Filipino Adobo Chicken This easy, savory chicken dish has become a staple in my home. As it simmers, your kitch…
Filipino Adobo Chicken, the national dish of the philippines is the most delicious chicken braised in vinegar, soy sauce and lots of garlic. Filipino Adobo Chicken This easy, savory chicken dish has become a staple in my home. As it simmers, your kitchen fills with an intoxicatingly sweet and sour aroma that will leave you
