Fumbling Toward Culinary Talent: Tomato Sauce

My son is at college and wanted my recipe for pasta sauce. So I texted it to him, and I realized I never did a post about the sauce I make all the time. 

It's a mainstay of my kitchen. If you wanted to make it just for one person, all the ingredients would be cut in half. 

Ingredients

2 cans of crushed tomatoes - I prefer the crushed toms (short for tomatoes) from Aldi

1 yellow onion, chopped finely 

3-8 cloves of garlic (depending on how much garlic you want to go with), chopped finely

Dried basil 

Dried oregano (I typically use these in a 2 to 1 ratio)

4-6 TB of butter (usually the Aldi Irish butter)

2-3 bay leaves

Smidge of red pepper flakes

Extra virgin olive oil

Kosher salt

Freshly cracked black pepper

Process

Cover the bottom of a large pot with olive oil and heat it to a little under medium-high heat. Add in the onion, bay leaves, salt, and pepper and cook for approximately 10 minutes until the onion is tender. Adjust the heat to just under medium. Add in the garlic and red pepper flakes and sauté for 1-2 minutes. 

Dump in the crushed toms, add the butter, add the basil and oregano, and kick the heat down to somewhere between medium-low and low. Add salt and pepper. 

Partially cover the pot with a lid, so there's just a crack on the side. I usually cook it down anywhere from 2-4 hours while checking on it from time to time and tasting, so it's just cooking gently. 

In some cases, instead of just using onion, I sometimes use a mirepoix by adding one stalk of celery and one carrot, both of which are chopped finely. 

Or I'll add in cooked Italian sausage or ground beef. 

Fumbling Toward Culinary Talent: Three-Bean Salad

At my son's senior night for the high school baseball team, one of the dads, who is a vegetarian, made a bean salad of sorts.

He made a huge version of it, so here's a much smaller version.

Ingredients

1 can of black beans, drained and rinsed 

1 can of pinto beans, drained and rinsed 

1 can of red kidney beans, drained and rinsed

1/4 cup of cooked corn

1/2 cup of diced tomatoes with green chiles (or use the juice of one lime)

1/4 cup of jarred jalapeños, chopped finely

Healthy smidge of Penzey's salsa seasoning

Dash of Dan-Os seasoning

Process

It's pretty dang easy. drain and rinse the beans. Put everything into a mixing bowl and add the seasonings. One can alter this in a number of ways, such as adding bell pepper, scallions, and red onion if you like. 

Fumbling Toward Culinary Talent: Apricot Banger

In my most recent Random Notes from a Crank post, I brought up the cocktail of the Baltimore Bang, and I mentioned I might play around with the recipe. 

I did. 

I cut the lemon juice and upped the sugar a bit to highlight the apricot flavor more. I also wonder if a half ounce or an ounce of triple sec might make it interesting because the original recipe calls for an orange garnish. 

Or maybe adding some bitters to the mix? 

So here it goes for now.  

Ingredients

1 1/2 ounces of bourbon (I use standard Evan Williams instead of crap like Jack Daniel's Old No. 7 or Jim Beam)

1 1/2 ounces of apricot brandy

1 teaspoon of sugar or half a teaspoon of simple syrup

Process

It's pretty dang simple. Put the ingredients in cocktail shaker, fill with ice, shake, and drain into a high ball glass or chilled cocktail glass. 

Fumbling Toward Culinary Talent: Bourbon Chicken

After watching a video about this dish from America's Test Kitchen, I made it tonight with some modifications. 

It's called Bourbon Chicken, but it's very Asian inspired because of the use of soy sauce and ginger. I added peas since when they made it had no vegetables. 

Ingredients

2 lbs. of boneless, skinless chicken thighs

1/2 cup of diced onion

1/2 cup of soy sauce

1/2 cup of light brown sugar

1/4 cup of water

2 tablespoons of bourbon

1 teaspoon of sesame oil

1/2 teaspoon of black pepper

1 cup of frozen peas

1 tablespoon of corn starch

1 tablespoon of grated ginger

2 cloves of minced garlic

2 green onions, chopped finely 

Process

Trim the fat off the chicken thighs and cut them into small pieces into a mixing bowl. 

In a glass measuring cup, add the soy sauce, brown sugar, water, bourbon, sesame oil, and black pepper. 

Microwave the sauce for two minutes and set aside to cool. 

Add two tablespoons of the sauce mixture to bowl of chicken and then add the tablespoon of corn starch. Mix thoroughly. 

Add some avocado oil to a skillet and heat to medium-high. 

Put the chicken and onion in and brown the chicken. Once the chicken is browned, add the ginger and garlic and cook for roughly a minute. Add the rest of sauce mixture, add the peas, and let the sauce simmer until it thickens some. Add in the green onions at the end. 

Serve over rice and enjoy. 

Fumbling Toward Culinary Talent: Pie Crust

This is the pie crust recipe I use that I got from an old cookbook that was written and published by my Mom and Dad's church way back when.

Dry Ingredients

• 3 cups of all-purpose flour
• 1 1/4 cup of Crisco
• 1 teaspoon of kosher salt
• 1/2 teaspoon of baking powder

Wet Ingredients

• 1 egg
• 1 teaspoon of white vinegar
• Cold water to make 3/4 liquid (including the egg and vinegar)

Process

Hand mix the dry ingredients with pastry blender until crumbly. 

Add in the wet ingredients. Mix together and make into three balls. 

Chill in the refrigerator for a half hour or an hour and then roll out for pie crusts. 

Random Notes from a Crank

In what may come as a surprise to some but not to me, Twitter implemented an "about this account" feature that revealed many of these pro-MAGA and pro-Trump accounts originate from foreign countries, such as Russia, India, and Nigeria, among others: "Top MAGA Influencers Accidentally Unmasked as Foreign Trolls." 

I quit Twitter a good while ago because it's a cesspool run by a wannabe Nazi. 

But this report only shows that social media platform is even worse than assumed. 

In other predictable news, the NFL team I root for, the Minnesota Vikings, is sucking. 

And my fantasy football team, the Schlitzophrenics cannot catch a break. I was set to make the upper bracket of the playoffs as the third or fourth seed, but after this week, my team's situation is looking sketchy to possibly grim. 

As I've done for a while now, I'm brining a turkey for Thanksgiving. 

Here's my recipe: "Turkey Brine." 

Fumbling Toward Culinary Talent: Cheddar Cheese & Broccoli Soup

Today I made some soup from this recipe from The Washington Post: "Cheddar Cheese Soup." 

It was good, but I would make some modifications to it because I want broccoli in it and I didn't care for the crunchiness of the carrots and celery. I'd prefer those veggies to be cooked. 

I get why the cook who created the recipe wanted the contrast of crunchy carrots and celery with the creamy soup. But I'll just use crackers or pumpkin seeds if I want some crunch. 

So here's how I'm going to make a cheddar cheese soup in the future. 

Ingredients

1 medium onion, grated on a box grater

1 stalk of celery, chopped finely

1 stick of unsalted butter

1 small yellow onion, chopped finely

1 teaspoon of dried thyme

2 bay leaves

1/2 cup of AP flour

4 cups of chicken stock, hot

3-4 cups of grated extra-sharp cheddar cheese

1 cup of half and half

1 package of streamable broccoli

1 teaspoon of ground turmeric

1 teaspoon of roasted garlic powder

Salt and pepper to taste

Process

Cut up all the vegetables. In a large pot, melt the stick of butter on low. Add the carrots, celery, onion, bay leaves, and thyme and move the heat to medium-low. 

Add some salt and pepper and cook until the veggies are tender. 

In a pot nearby, make sure your chicken stock is hot. 

Down the heat to low and add the flour to veggie/butter mix and stir constantly to make a light-brown roux. 

Add the hot broth approximately a cup at a time. and whisk to make sure everything is fully incorporated. 

Steam the broccoli and drain. Cut the broccoli into small florets.

Add in grated cheese in about three to four batches and incorporate. Add in the half and half. Then add in the turmeric, garlic powder, and broccoli. 

Season with salt and pepper to taste. 

Fumbling Toward Culinary Talent: Blue Cheese Dressing

This recipe is simply a small variation on the recipe in The Joy of Cooking. 

I've had a patch of garlic chives in my garden for over a decade, so I added chives, and I used white wine vinegar instead of red wine vinegar. 

Ingredients

1 cup of mayonnaise (I prefer Duke's)

1/2 cup of sour cream

1-2 tablespoons of white wine vinegar

2 tablespoons of chopped parsley

2 tablespoons of chives

Kosher salt and freshly cracked black pepper to taste

1-2 cloves of garlic, minced

4 ounces of crumbled blue cheese

Process

Whisk together everything except the blue cheese in a mixing bowl. Fold in the blue cheese and move to some manner of dressing container. 

Fumbling Toward Culinary Talent: Cajun Sausage and Veggies

I made up this dish with what I had lying around. I used my Blackstone griddle.

Ingredients

1 lb. of turkey kielbasa but into half moons 

1/2 head of cabbage

1 cup of cauliflower florets

1 cup of broccoli florets

1 small yellow onion, diced

Avocado oil 

Brickstone Cajun seasoning

Process

I put the griddle to medium heat and dumped all the ingredients, added some oil, and added seasoning. 

Cook it for a while, flip the ingredients from time to time, add oil and seasoning as you go, and it's done in about 20 minutes. 

Fumbling Toward Culinary Talent: Modified Pasta alla Zozzona with Mushrooms

This recipe is a modification of the "Dumbed-Down Pasta alla Zozzona" I made recently. 

I cut the bacon and added garlic and mushrooms. 

Ingredients

1 lb. of Italian sausage

1 medium yellow onion, diced

2 egg yolks

1 egg

1/2 cup of Parmesan-Romano cheese

A healthy amount of cracked black pepper

3 cloves of garlic, minced

2 bay leaves

1 package of fresh mushrooms, sliced

1 teaspoon of red pepper flakes

1/2 cup of dry white wine (I used a Chardonnay)

1 bottle of pasatta (I used the Rutti brand)

1 lb. of penne pasta (use the tubular pasta of your choice)

Process

I used a Dutch oven for this dish, but if you have a very large saute pan, that will work too. 

I cooked the pasta and then drained it while doing this. Reserve some pasta water in case you need to thin out the sauce a bit. 

Set to medium heat, add a little extra virgin olive oil, add in the onion and bay leaves, cook the onion for roughly ten minutes, and add in the sausage. Cook the sausage thoroughly. I broke up the sausage with potato masher and mixed the sausage and onion together.  

Add the wine, set to high to burn off the alcohol, then move the heat to just under medium heat 

Add in the garlic and pepper flakes and cook for a minute or two. Take out the bay leaves and add the sliced mushrooms. 

Add in the passata and do a low-key simmer for approximately 15 minutes. 

Combine the egg yolks, egg, cheese, and a ton of freshly cracked black pepper. Mix thoroughly. 

Add the pasta into the Dutch oven. Thoroughly mix it in and cook for approximately 5-10 minutes. 

Taste to see if you need to add salt and pepper (I added a little of each). 

Take the Dutch oven off the heat and mix in the egg-cheese mixture. Serve. 

Fumbling Toward Culinary Talent: Dumbed-Down Pasta alla Zozzona

I subscribe to Sip and Feast on YouTube, and this is a variation of his recipe. I don't think I've ever seen guanciale around these parts of east-central Illinois. Hell, I rarely see pancetta around here. 

And since I only see pecorino romano at Aldi on occasion, I just had to use parmesan. 

And before I watched the video, I had no idea what the heck pasatta was. I was able to acquire that via the InterWebs. 

If you want a truly Roman version of this dish, check out "Pasta alla Zozzona - The Secret Roman Pasta I Can't Stop Making." 

After we ate this today, the comment I made to Mrs. Nasty was that if I had to add anything to this dish, it would be mushrooms. I don't know if that would be a sacrilege or not. 

Ingredients

4 slices of good bacon, cut into small pieces

1 lb. of Italian sausage

1 medium yellow onion, diced

2 egg yolks

1 egg

1/2 cup of Parmesan-Romano cheese

A healthy amount of cracked black pepper

1 teaspoon of red pepper flakes

1/2 cup of dry white wine

1 bottle of pasatta (I used the Rutti brand)

1 lb. of penne pasta (use the tubular pasta of your choice)

Process

I used a Dutch oven for this dish, but if you have a very large saute pan, that will work too. 

Place the bacon into the oven and render it. Pull it out and drain on a plate lined with paper towels. 

I cooked the pasta and then drained it while doing this. Reserve some pasta water in case you need to thin out the sauce a bit. 

Set to medium heat and add in the sausage. Cook halfway through and add in the onion. I broke up the sausage with potato masher and mixed the sausage and onion together. 

Add the pepper flakes and distribute them for a minute or two. 

Add the wine, set to high to burn off the alcohol, then move the heat to just under medium heat, and add the Passata. 

Combine the egg yolks, egg, cheese, and a ton of freshly cracked black pepper. Mix thoroughly. 

Set the sauce to a low-key simmer for approximately 15 minutes and add the pasta. Thoroughly mix it in and cook for approximately 10 minutes. 

Taste to see if you need to add salt (I added a little). 

Take the Dutch oven off the heat and mix in the egg-cheese mixture. Serve. 

One of the aspects of this dish that surprised me is that it does not call for any garlic at all.  

Fumbling Toward Culinary Talent: Spicy Green Sauce

I got the basis of this recipe from a guy on YouTube who does good work, Sip and Feast. I modified it a bit according to my taste. 

Ingredients

1 cup of sour cream

1/4 cup of mayonnaise

1/4 cup of diced yellow onion

3 cloves of garlic 

Half of a lime, juiced

1 Serrano pepper, seeds and membrane removed (or pepper of your choice)

1/2 cup of fresh cilantro

1 teaspoon of kosher salt

1 teaspoon of Penzey's Salsa seasoning

Smidge of Penzey's Justice seasoning 

Process

It's pretty easy. Put everything into a blender. Blend until smooth and transfer to squeeze bottle of some sort. 

I original recipe called for a jalapeño, but I don't have any of those, so I used a Serrano. 

I might try this with a Caribbean Red Hot habanero I grew last summer. 

Fumbling Toward Culinary Talent: Spicy Ham and Cabbage Stir-Fry

The base of this recipe can be found in this recipe article (gifted) from The Washington Post. 

I modified according to what had at the house. I use minced ginger from a small squeeze bottle that I got from one of my local supermarkets.  

Ingredients

• 2-3 TB of avocado oil
• 1/2 head of green cabbage, thinly sliced
• 1 small sweet onion, cut thinly
• 8 oz of ham cubed
• 1 TB of minced ginger
• 1/4 cup of hoisin sauce
• 1 TB of fresh lime juice
• 1 ts of Sambal Oelek
• Salt and pepper to taste

Process

Put the oil in a cast-iron skillet and heat to medium-high heat. Once it's properly heated, put the onion and cabbage in. Add salt and pepper. Cook for approximately 5-8 minutes stirring frequently. 

Move the heat down to medium. Add the ham and ginger and stir from time to time for about five minutes. 

Add the hoisin sauce and Sambal Oelek and stir thoroughly. Cook for about a minute or two. Check for seasoning and serve over rice. 

When I do this again, I'd probably add more cabbage, reduce the amount of ham, and maybe add some other vegetables.

Fumbling Toward Culinary Talent: Comeback Sauce

I got the basics of this recipe from watching either Cooks' Country or America's Test Kitchen on my local PBS station.

It's a common sauce to pair with fried fish in the Deep South. 

Ingredients

• 1/2 cup of mayo
• 1/4 cup of minced yellow or Vidalia onion
• 2 TB of avocado oil
• 2 TB of chili sauce
• 1 TB of ketchup
• 2 1/2 ts of Worcestshire sauce
• 2 1/2 ts of hot sauce (I used Alabama Sunshine)
• 1 clove of garlic, minced
• 1 ts of yellow mustard
• 1 ts of lemon juice
• 1 ts of Penzey's Justice seasoning
• 1 ts of cracked black pepper
• 1 ts of paprika

Process

It's pretty simple. Put it all into a mixing bowl and whisk. I sautéed the onion for a bit because I'm not a fan of raw onions. If I were to amp up the recipe a bit, I might put some cayenne pepper and smoked paprika into the mix. 

Fumbling Toward Culinary Talent: Black and White Bean Chicken Chili

I made a recipe tonight that I'm sure I'll try again. It's based on a recipe from The Washington Post, but what I provide here is how I modified it and how I plan to make it in the future. 

Ingredients

• 2-3 TB of olive oil
• 1 medium size yellow or Vidalia onion, chopped finely
• 1 serrano pepper, chopped finely (more if you want it spicy)
• 3 cloves of garlic, minced
• 2 TB of smoked paprika
• 2 TB of ground cumin
• 2 TB Tastefully Simple Wahoo Chili seasoning
• 6 cups of low-sodium chicken stock
• 1 can of cannellini or great northern beans, drained and rinsed
• 1 can of black beans, drained and rinsed
• 1 lb. of chicken breasts or boneless thighs, cooked in a slow cooker and shredded
• 2 4 oz. cans of diced green chili peppers
• Salt and pepper to taste
• 1-2 TB of Penzey's Justice seasoning

Process

Some of the modifications I made were amount of chicken stock, the chili seasoning, and the canned green chili peppers. Also, I wouldn't use an immersion blender to half of the cans of the white beans. What's the point? 

Use the slow cooker for the chicken for about 6-8 hours on low. I've been marinating my chicken in pickle brine, so I just marinate it overnight and put the bird parts into the slow cooker. 

Once ready to make the chili, put the olive oil into a pot, add the onions, and sauté on medium-high heat for 5-10 minutes. Reduce the heat to medium, add in the hot pepper and cook for two minutes. Then add in the garlic and cook for a minute.

Dump in the smoked paprika, cumin, and chili seasoning. Stir the spices around to coat the aromatics. Add in the chicken stock and scrape the bits off the bottom. 

Get it simmering for ten minutes. During this time shred the chicken. Add the chicken, beans, and green chilis to the broth. Simmer for approximately ten minutes. Season with salt and pepper to taste. Add in Penzey's Justice seasoning. 

Fumbling Toward Culinary Talent: Slow Cooker Creamy Buffalo Chicken

I've made versions of this dish before, but I put a wrinkle into it (marinating the chicken in pickle brine) that made me like it even more. 

Ingredients

• 1 cup of pickle juice/brine
• 3 chicken breasts, sliced in half lengthways
• 1 12oz. bottle of Frank's Red Hot Wings Buffalo sauce
• 1/2 to a full block of cream cheese
• 1 TB of Penzey's Justice seasoning

Process

Cut the breasts in half lengthways, put them into a large plastic bag, and add in the pickle juice. Refrigerate for a day. 

Set your slow cooker on low and take the chicken tenderloins out, letting the pickle brine drip off it into the plastic bag, and place them into the slow cooker. I didn't pat them dry--just let them have a bit of the pickle juice into the mix. 

Dump in the Frank's sauce into the cooker. Cook for about two hours or so, and then dump in cream cheese. Adjust how much cream cheese you put in according to how hot you want it. 

About six hours in, take out the chicken and shred it after letting it rest for 15 minutes. As the chicken is resting, take a whisk to fully incorporate the cream cheese. Add the Penzey's Justice seasoning. 

Let it cook for another hour or so and put it over egg noodles, rice, mashed potatoes, or riced cauliflower.  

Fumbling Toward Culinary Talent: Ranch Dressing

Mrs. Nasty doesn't like buttermilk ranch dressing. If I use ranch dressing, I prefer it to be buttermilk ranch, but for the purpose of making a ranch dressing from scratch without buttermilk and without all the chemicals, I happened upon this recipe by chance. 

I tape episodes of Cook's Country from America's Test Kitchen, the cooking show you can find on your local PBS station. The most recent episode I watched had a recipe for fried cheese curds with ranch dressing. 

That's the base for this recipe, which I tweaked a little bit. 

Ingredients

• 2 tablespoons of fresh chives, chopped finely
• 2 tablespoons of fresh cilantro, chopped finely
• 1 1/2 tablespoons of fresh dill, chopped finely
• 1/4 cup of milk
• 1/3 cup of mayo
• 3 tablespoons of sour cream
• 1 small clove of garlic, minced
• 1 teaspoon of white wine vinegar
• 1/2 teaspoon of Penzey's roasted garlic
• Pinch of cayenne pepper
• Salt and pepper to taste

Process

It's pretty simple. Put it all into a big bowl and whisk vigorously. Put in enough salt and pepper to your taste. 

Fumbling Toward Culinary Talent: Slow Cooker Cubed Steak with Mushroom Gravy and Mashed Potatoes

This is my third version of this recipe, and I think I got it to exactly the way I like it. There was a recipe in 2022 and another in 2017. 

So here goes. I liked using the cream of mushroom soup better.

Ingredients

2 lbs. of cubed steak

1 can of cream of mushroom soup

1 can of French onion soup

Water

1-2 cups of beef stock

1 package of mushrooms, sliced

Healthy smidge of Penzey's Beef Roast seasoning

Very healthy smidge of Penzey's Northwoods seasoning

Freshly cracked black pepper

Kosher salt to taste

Roughly 6-8 tablespoons of AP flour (depends on how thick you want the gravy)

Process

In the past when I worked with cubed steak, it was just too thick, so I trimmed off any excess fat and tenderized it even more with a mallet, so the steak was super thin and tenderized. 

In the slow cooker on low, add the cans of soup and cup of beef stock. I added some water to the can of cream of mushroom soup and poured it in. I added beef stock to the French onion soup can and pour it in. Add in the seasonings and add them throughout the process as needed. 

Whisk it all together and then place the cubed steak into the gravy. Cook on low for roughly eight hours. 

When it's around the last hour of cooking, make your mashed potatoes. And then put in your sliced mushrooms. Liberally apply cracked black pepper and salt as needed. 

As you're making the mashed potatoes, pull out the cubed steak. 

I ditched the corn starch in the previous version and just went old school with flour. Turn up the heat to high and add in two tablespoons of flour at a time and whisk vigorously. Add as much flour from time to time to get the thickness you like. 

Serve the steak and gravy over mashed potatoes. 

Fumbling Toward Culinary Talent: Turkey Brine

Over the past few years, I have brined turkey before roasting it. 

Here's the recipe I've used. I use an old baseball bucket with lid to brine the turkey and keep it out in the garage since it's cold in late November around these parts. 

Ingredients

5 bay leaves

A healthy smidge of peppercorns

5 garlic cloves

1 small onion chopped roughly

1 1/2 cups of kosher salt

1 cup of light brown sugar

5 quarts of water

Process

I put one quart of water in a pot and dump the brown sugar and salt into it. Heat the water to melt the sugar and water. Let it set for a while and then add the water into the bucket and the other water into the bucket. Place the turkey into the bucket and seal with lid. 

Brine it from anywhere from 12 to 24 hours. 

Fumbling Toward Culinary Talent: Stracotto, aka Italian Pot Roast

I watched a YouTube video the other day and decided to make this recipe. The video is from the dude on Sip and Feast, but you can see his recipe on his website "Stracotto (Italian Pot Roast)." 

I followed his recipe for the most part but made some slight changes. And I'm making this post here, so I can easily find it again. 

We have a number of chuck roasts in the freezer, so I'm looking for ways to use them. 

Ingredients

1 chuck roast

8 cloves of garlic, cut into slivers

3-4 tablespoons of olive oil

1 yellow onion, chopped finely

2 carrots, peeled and shredded on a box grater

3 ribs of celery, shredded on a box grater

3 tablespoons of tomato paste

1 28 oz. can of crushed tomatoes

1 1/2 cups of red wine--I used a Cabernet

2 cups of beef stock

4 large bay leaves

A healthy smidge of Penny's Tuscan Sunset seasoning

Kosher salt

Cracked black pepper

Process 

Heat the oven to 325 degrees. 

Use a large Dutch oven with a lid. Dry off the chuck roast and cut slits into the side of the roast. Insert the slivers of garlic into the roast and liberally salt and pepper the roast. 

Add the olive oil to the Dutch oven on medium-high heat and sear the roast on all sides. Set aside the roast. 

Move the heat to medium, add the onions, add salt, and add a bit of water (1/4 cup) to remove the bits off the bottom of the oven. Cook the onion for roughly 8 minutes and then add the shredded carrots and celery. Cook for about 10-15 minutes until really soft.

Add the tomato paste and cook for just a minute and incorporate it into the veggie mixture. Add the wine and use a wooden spoon to scrape up the bits off the bottom of the oven. Simmer the wine for about 10 minutes.  

Add in the beef stock, remaining garlic that has been chopped finely, bay leaves, and seasoning. 

Turn off the heat, put the roast into the braising liquid, secure the lid, and pop it into the oven for three hours. 

Take out the roast and check the internal temperature. Tent some aluminum foil over the top of it and let it rest. Skim off the fat/grease in the pot by using paper towels. 

Shread the beef and return it to the Dutch oven. 

I served mine with linguini, but you can easily put this over mashed potatoes.