Tag Archives: cheese

You say Potato I Say…Well, Potato

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I’ve always thought it was interesting that every culture has variations of many of the same foods. Tacos using ground beef for Mexico, meat sauce in Italy, Picadillo in Cuba. Pork is loved as pulled pork here in the states, schnitzel in Germany, Korea has Bulgogi. Here we love our chicken fried country style, in other countries they have chicken Marsala or chicken curry (I love curry. I’ve only told you that 376 times but it bore repeating.)  They all have different ways with chocolate, cabbage, rice and so many more. One of my favorites is all the different cultural uses for potatoes. Yep. Simple homey bumpy potatoes. They have saved people in many countries from starvation and made others wayyyyy too fat for their own good :-P. They can be fried, boiled, mashed, mixed with a gazillion other ingredients and pretty much no matter what you do (unless you add liver to them. ICK! No, I know of no liver and potato recipes but I had to throw in my hatred for liver.) they taste wonderful.

One of my favorite ways is dumplings. Dumplings are another thing that each ethnicity seems to have its own way of cooking. I am torn between German Potato Dumplings and Gnocchi for favored way of eating them. Tonight I played around with Gnocchi. While I love them just slathered with four sticks of butter (WHAT?!) and 3 pounds of cheese, I went a different route tonight. I probably could have used another package of Gnocchi because the final plateful has more other things than it does the dumplings :-p It’s chock full of fresh Asparagus, Portabello mushrooms, Shallots, garlic and chopped ham. It would make either a nice side dish or a fairly hearty meal on its own.It’s simple to make and delicious to eat. I would say though that if you’re really wanting the Gnocchi to be the focal point, either cut down on the other ingredients or double the Gnocchi. personally, as much as I love Gnocchi, I enjoyed it with the full helping of the Spring like Asparagus and the mushrooms and ham. YUM!

GNOCCHI WITH HAM, PORTOBELLOS, SHALLOTS & ASPARAGUS

  • 1 16 ounce package potato gnocchi, cooked, reserving 1/4 cup of the cooking water
  • 1 lb fresh Asparagus, woody ends cut off and the rest cut into bite sized lengths
  • 1 8 ounce package portobello mushrooms, sliced
  • 8 ounces chopped ham
  • 1 shallot, diced
  • 1 clove garlic, minced
  • 1/2 cup unsalted butter
  • 2/3 cup grated Parmesan cheese
  1. Cook Gnocchi as directed on package. Cover and set aside while you make the veggie/ham part of the dish.
  2. In large pan melt the butter. Add in the asparagus, mushrooms, garlic, ham and shallot. Cook over medium heat, stirring occasionally, until the asparagus is crisp tender.
  3. Pour this mixture in with the gnocchi. Add the 1/4 cup of reserved cooking water and the Parmesan cheese and mix well.

When You Don’t Have Time To Make Lasagna…

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…this makes a good substitute. It’s not a gorgeous five star restaurant dish but oh my is it tasty. It’s homey and cheesy (and really? Need I say more if I’ve said cheese?) and comforting and appeals to adults and kids alike. Which is always a plus when you have kids and don’t feel like listening to “Ewwwww… what is this?! It’s…it’s…it’s GREEN!”

When I was a kid, I loved the canned Chef Boyardee cheese ravioli. Yes, I admit it. I even admit to having a liking for it now. Sometimes. As well as the mac and cheese. Ok, I admit it again!!!! I just like canned pasta of any sort! I also like Spam, Vienna sausages and canned chicken and dumplings. Hello, my name is Janet and I am a “preservative-holic” Sigh. I can kiss my followers goodbye can’t I? But really, there is something comforting about the mild taste and childish appeal of them. The canned pasta that is. Also, they have so many preservatives in them, that if you eat enough, you’ll be like Dick Clark and never age. I have it on good authority (as they say in the Enquirer, “we heard this from a close friend of the family”) that this is how Dick keeps his eerily youthful appearance. Canned pasta, Twinkies and Cheetos and Botox. Lots of Botox.

As I got older though, I discovered frozen and homemade ravioli. Homemade ravioli is saved for that one day a year or so when I’m feeling really ambitious. If I had a pasta machine, maybe it would be three or four days. but without one, hand rolling pasta is a bitch and a half. Seriously. Though I do love me some homemade egg noodles. So frozen ravioli comes in handy. Again, especially when you have kids. open the bag, toss it into a pot of boiling water and a few minutes later, you have what is actually quite good ravioli. So it was only natural for me, with my fetish love for cheese, that I combined cheese ravioli and cheese… massive amounts of cheese, covered in more cheese and served with a side dish of cheese. I suppose you could use beef ravioli in this, but…why would you WANT to? Just sayin’.

This goes together so easy it’s scary and again, it may not be the fanciest dish in the world but one of the things I promised when I started this blog was to help you with the basics too. this is pretty basic. if you can open jars and boil water without burning the house down, you can make this. So make it. Enjoy the cheesy goodness. 😀 This can be easily cut in half if you’re not feeding an army. You can also add a pound of cooked and sliced Italian Sausage or some cooked ground beef to this to make it meaty.

MASSIVELY CHEESY RAVIOLI CASSEROLE

AKA LASAGNA WANNA BE

  • 2 25 ounce bags frozen cheese (or Beef I suppose) ravioli
  • 1 jar spaghetti sauce (just use your favorite and don’t even try to tell me you only use homemade sauce and have never used jarred. 😛 )
  • 1 15 ounce can fire roasted tomatoes
  • 1 6 ounce can tomato paste
  • 1/4 cup chopped basil (or half a tube of the squeeze tube kind.)
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder (yes, you can use fresh for both the onion & garlic, but that defeats the “I want something fast & easy” idea)
  • 1 1/2 pounds shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  1. Preheat your oven to 350 degrees.
  2. Cook the ravioli as directed on the bag.
  3. Drain and set aside. In the same pot (why dirty more dishes right?) mix all your other ingredients, except for one cup of the mozzarella cheese and all of the Parmesan. Add the ravioli to the sauce mix and stir gently. You don’t want to mash up the ravioli just mix it with the sauce. Top with the reserved cheeses.
  4. Pour it all into a lightly greased (or better yet, foil lined because of that “why do more dishes” thing) 3 quart baking pan. As I always say, try to use glass because glass doesn’t pick up off tastes like metal can. and bake at 350 until golden brown and bubbly, about 30 to 40 minutes. Eat. Enjoy. Buy more cheese. Repeat.

 

I Scream Scones

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HAHAHAHAHAHAHAAAAAAAA!!!! I crack me up. I scream scones. Get it? Huh? Huh? Huh? You get it right? Don’t you? Sigh. No one ever understands the mind of a comic genius. Or me either for that matter 😛

I’ve always loved Scones. They are one of those things that I feel always need to be eaten wearing a fancy dress, big feathery hat and with ones picky sticking out as you drink English breakfast tea. I have to say, my husband and boys look great in a fancy dress and feathered hat. What?! They wanted the scones. I have rules! Conditions! Lots of emotional issues! Nobody forced them to wear the dresses. Well, not real force anyway. There were no weapons involved unless you count scones filled with ham, cheddar and dill as weapons. The sad part is that they all looked better in the clothes than I ever did. Something there is not right.

But seriously (I see you rolling your eyes at reading me say the word seriously. I can be serious sometimes!) I do love scones. But they have to be made a certain way. They have to be wedge shaped. None of the round ones for me. They have to be served with some sort of horribly decadent spread. Yeah, you’d never expect that last part from me huh? I’m just such the queen of healthful eating says the woman who ended up having a can of Hormel chili and Tostitos for dinner last night. and they have to be flaky. I can’t stand dense flat scones.

I started these with Ina Gartens Cheddar Dill scone recipe here On Food Network but changed them up quite a bit. I also made a oh so yummy caramelized onion cream cheese spread to go on them. The spread is good enough to just eat off of a spoon. Which I did. A  lot. Together, the scones and the spread give new meaning to “Bloody good old chap!”. Ok, so they are delicious. I just wanted to type something that was going through my mind in a British accent. We’ll get to my penchant for talking and thinking in foreign accents another time. I’ve traumatized you enough for now.

Ham, Cheddar & Dill Scones

  • 4 1/4 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 3/4 pound (3 sticks) cold unsalted butter, diced
  • 5 large eggs, beaten lightly
  • 1 cup cold heavy cream
  • 1 pound extra-sharp yellow Cheddar, grated
  • 8 ounces diced ham (you can use leftover or they have small packs of already diced in the packaged meats section of most stores. Also, make sure your ham has been patted dry with a paper towel or your dough will be too moist)
  • 2 tablespoons dried dill weed

Preheat the oven to 400 degrees F.

Combine 4 cups of flour, the baking powder, dill and salt in a large bowl. Add the butter and cut into the flour mixture with a pastry cutter until the butter is in pea sized crumbs. Stir in the cheese and the ham. Combine  well. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture.  Mix until they are almost incorporated.

Dump the dough onto a well-floured surface and knead it for 1 minute, adding a bit more flour if needed to make a smooth cohesive dough. Divide dough in half and pat each half doen into a greased 9 inch cake pan. Score the tops of each dough round into 8 pieces. Bake at 400 for 20 to 25 minutes or until they are golden brown and cooked on the inside. Serve with butter or the “Omg, I love this” caramelized onion spread.

Caramelized Onion Cream Cheese Spread

  • 1 8 ounce package cream cheese, softened
  • 1 stick unsalted butter, softened
  • 2 small onions, cut into half moon slices
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 1/2 teaspoons salt (or to taste)

Slice your onions in half then slice thinly into half rings. Add the olive oil to a  medium sauce pot. Over medium heat, add your onions to the pot. Stir to get all the onions covered in oil. Cover the pot and turn the heat down to low. Let the onions cook until wilted and soft, about 10 minutes.  Uncover the pot and turn your heat up to medium. Sprinkle the sugar over the onions and stir to combine. Stirring frequently to prevent burning, cook the onions until they are a nice golden brown color. This may take up to 20 minutes or so. Take them off the heat and let cool.

When the onions are cool, add your butter, cream cheese and salt to the pot with the onions (why mess up more dishes?). Beat well until mixture is creamy and well combined.  There ya have it… it’s done. The hardest part of it is cooking the onions.

 

 

A Very Cheesy Post

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I’ve always been the indecisive sort. At least I think I have. Maybe. Yeah, I have been. I’ll let you know. That inability to make up my mind has extended to food too. I will buy something at the store because it sounds oh so good and then either forget that I got it in the first place or get it home and suddenly it doesn’t look as yummy as something else. It makes me an interesting cook I guess because my family gets different treats as my mood  changes but it sure makes eating a difficult proposition.

But with this dish I don’t have to make a choice between two of my favorites. I love French Onion Soup. Well, I love cheese and onions and beef and it’s kinda silly to melt some cheese, throw some onions on top of it and add a steak instead of making yummy French Onion Soup. Actually, now that I write that, it sounds pretty darn good. I think. But getting back to the point here…

I also love Mac & Cheese. I mean, what’s not to love? Cheese, pasta, butter and did I mention cheese? So when I found this recipe that combines the two foods, I knew I had to try it. I am so NOT disappointed here. In theory I had planned to make it for Easter dinner and reheat it at my daughters house when we got there, but…ummm… I had to try it right? Quality control is a large part of cooking. Right? Right? There’s still some left. A little bit. Maybe if they take small bites….

But here it is. French Onion Soup Macaroni and Cheese. This stuff is cheese crack, I swear. It’s also a bit more in depth than other recipes I have posted but I promise you, you won’t regret taking the time to make this. It will go with any meal or just BE a meal. Just make sure you do a bit of quality control before you let anyone else try it. You have to be responsible you know.

This is adapted from Food Network

but I did make some changes to it.

French Onion Soup Macaroni And Cheese

TOPPING-

  • 1/4 cup bread crumbs
  • 1/4 cup grated Parmesan

Bechamel Sauce

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • Salt and freshly ground black pepper
  • 12 ounces Swiss Cheese or Gruyere, grated or cubed
  • 8 ounces mozzarella, grated or cubed

French Onion Soup

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 large white onions, thinly sliced
  • 2 Shallots, peeled and chopped
  • 2 tablespoons honey
  • Salt and freshly ground black pepper
  • 1 cup dry red wine (I used a Pinot Noir)
  • 2 cups beef stock
  • 1 teaspoon Dried Thyme
  • 1 pound pasta, cooked (I used plain old Elbow macaroni so as to not detract from the sauce which is the star of this dish)
  • Preheat oven to 350 degrees F.
  • Topping: Combine bread crumbs and Parmesan cheese in a small bowl and set aside
  • Bechamel Sauce: Melt 4 tablespoons of the butter over low heat in a medium saucepan. Add the flour and stir to combine. Stir constantly, for about 3 minutes. Increase heat to medium and whisk in the milk or half-and-half, adding a little at a time and cook until thickened, about 4 to 5 minutes. Lower heat, season with the salt and pepper and add Swiss or Gruyere and Mozzarella cheeses. Stir until cheese is melted and sauce is smooth. Set aside.
  • French Onion “Soup:” Heat 2 tablespoons of the butter and olive oil over medium-high heat in a large saucepan. Add onions, cover, and cook 10 to 15 minutes, stirring frequently. Remove cover, add shallots and honey, and continue to cook uncovered, stirring frequently, until onions are caramelized, about 10 to 15 minutes. Season with salt and a generous amount of pepper. Remove pot from heat and add wine. Return to heat and stir to remove browned bits from bottom of pan. Reduce sherry by half, then add beef stock and thyme and cook until almost all liquid is evaporated. Remove from heat.
  • Grease a 3-quart baking dish with nonstick cooking spray. Combine cooked pasta with onion “soup” mixture and bechamel sauce, and stir well to combine. Transfer pasta to baking dish and sprinkle with bread crumb/Parmesan topping
  • Bake until top is golden brown and cheese is bubbly, about 35 to 40 minutes. Remove from oven and let cool slightly before serving or do what I did and burn the crap out of your tongue because you have no patience. Eat half of this. Tell everyone else it’s horrible and they shouldn’t eat it. Hide the rest in the fridge in a container labeled “liver”.
  • I can also see making this in individual ramekins and coating the top with even more cheese. Or erhmmm, maybe the extra cheese is just a me thing.

Happy Birthday To My Hubby!

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Needs more cheese. What? Why are you looking at me that way!?

My husband turned 25 in his dreams yesterday.  On birthdays in our family, the birthday person gets to choose the dinner. My teen boys of course always choose to go out to eat because they are too young to realize how much better home cooked food is most of the time 😛 My 48 25 year old husband however prefers my cooking. He’s a smart man who knows when sucking up is a good idea 😀 So he chose one of his all time favorite meals, Chicken Parmesan.  I was really hoping that he would choose Chicken Curry but I guess wanting him to choose one of MY favorite meals isn’t nice huh?

The chicken I thawed out yesterday ended up being spoiled. Don’t you just love when you get meat from a reputable store only to open it up and get a whiff of hell on a Styrofoam tray? Sooooo… he gets his birthday dinner tonight instead.

Chicken Parmesan is one of those dishes that has a rep for being difficult and it’s really not. If you have ever made fried chicken and a side dish to go with it, then you can make this. I mean, what is it really other than fried chicken with an Italian flair with pasta on the side? The only difference is using bread crumbs as well as a flour mix and having to flatten the chicken somewhat. And truthfully, if it’s just for family and you’re not worried about pretty, you don’t really even need to worry about the flattening step. It will still taste fantastic. This is one of those dishes that can be more complex & fancy by using homemade sauce (which I usually do but am not describing here today), fresh mozzarella and basil and flattening out your chicken or using jarred sauce you have doctored up, bagged cheese and just frying the chicken without smooshing the crap out of it. When I make it it is usually a combination of both methods. So here you go; enjoy. 🙂

CHICKEN PARMESAN

This is the easy version of the classic favorite. It goes from frying pan into the oven to finish which ensures it is completely cooked as well as giving your cheese a nice golden color rather than the pale chewiness you get if you microwave it like some recipes suggest.

  1. 5 boneless skinless chicken breasts (about 2.5 pounds)
  2. 2 cups unseasoned bread crumbs
  3. 1 cup all purpose flour
  4. 1 tablespoon Mrs. Dash Italian Medley seasoning (you can use just plain Italian seasoning but the Mrs. Dash has more flavor)
  5. 1 tablespoon salt
  6. 1 teaspoon garlic powder
  7. 1 cup vegetable oil (you may need more)
  8. 3 large eggs
  9. 1/2 cup milk
  10. 1 to 1/2 pounds dried pasta (I use fettuccine because I love it but you can use whatever shape makes you happy 😛 )
  11. 1 tablespoon salt
  12. 1 jar spaghetti sauce  (again; can use homemade but this is the easy version)
  13. 1 15 oz can diced tomatoes (I use garlic, basil & oregano flavor)
  14. 2 tablespoons sugar
  15. 1/2 cup grated Parmesan cheese, divided
  16. 1/4 cup chopped fresh Basil (I used the tube found in the produce section; it’s about as close to fresh as you can get if you don’t have any)
  17. 8 ozs shredded Mozzarella cheese (ok, so I use considerably more but I had to give an amount that wouldn’t make people cringe 😀 )
  • Preheat oven to 350 and line a 13×9 pan with foil.
  • In a large bowl, mix together your flour, bread crumbs, Mrs. Dash, 1 tablespoon salt and garlic powder.
  • In a smaller bowl, beat together the 3 eggs and 1/2 cup milk.
  • Dip your chicken pieces into the milk mixture. Let excess drip off then dip into the flour/crumb mixture. Repeat one more time in each. After each piece has been coated, set aside on a wire rack while you heat oil.
  • Pour the oil into a large pan, . You want at least 1/2 an inch of oil so use more than the cup if needed. Add chicken, making sure not to crowd the pan. You can always do a second batch but if you crowd, the chicken steams more than fries. When the oil reaches 300 degrees, (one of the best investments you can make for the kitchen an instant read thermometer. Trust me.) carefully lay your chicken in the pan. Let brown on one side (about 3 to 5 minutes) then carefully flip it to the other side to brown. Use tongs or a plastic spatula for this if you can because the coating is more delicate than a pure flour one would be and will fall off easily if pierced. Let brown on the other side (again, about 3 to 5 minutes) then transfer to the foil lined pan and put into the 350 degree oven to finish cooking.
  • While the chicken finishes cooking, start your sauce and your pasta. In a medium sauce pot, combine the jar of spaghetti sauce, the sugar, the can of diced tomatoes and the fresh basil. Heat to boiling, stirring frequently then turn heat down and let sauce gently simmer. Just before serving it, stir in 1/4 cup of the grated Parmesan.
  • Cook pasta according to package directions using a tablespoon of salt in the water..
  • When the internal temp of the chicken is 155 degrees f, top with the rest of the grated Parmesan and the shredded Mozzarella. Finish cooking until the internal temp of the chicken is 165 degrees F.
  • Top a serving of pasta with some sauce. Do the same with the chicken. Eat until you are ready to burst. This serves five to seven hungry people or two teenage boys, one grown man and a  not so hungry mom and toddler.

I think he liked it if the plate is any indication 😀


I Love Spring & Summer Veggies & Herbs

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I’m not a fan of hot weather. Actually, I hate hot weather. I am one of those people who loves the cozy feel of crisp Autumn days. I love sweaters and beef stew; the Autumn and Winter holidays and just the feeling of family togetherness that short days and long nights bring.

But one thing I absolutely adore about warmer weather is the food. I grow my own herbs every year. They are the only plants that don’t look at me, squeal in horror and die. So I grow basil, dill, sage, thyme, lavender and whatever else looks good at the store when I am out buying them. So every Spring and a few gazillion times throughout the Spring and Summer until my family threatens to kill me if I make it one more time, I make Pasta Caprese. The combination of fresh basil, mozzarella, fresh cherry tomatoes (since warmer weather means tomatoes that have more flavor than your pillow) and pasta (preferably a curly fun shaped one just because I’m five years old at heart) just screams Spring to me. It also screams “I am yummy; eat me until your feel like you’re going to explode!” but that may be a personal thing.

This is light yet filling. It’s not exactly low calorie but neither is it horrid for you.  You can cut the fat if you want to by using low fat cheese (or less cheese but I am pretty sure there are laws against that) and not using the small amount of butter used in the garlic tomato mix. This makes eight side dish servings or four entree servings as a vegetarian meal.

CAPRESE PASTA

  1. 1 12 oz box pasta (I used the new Smart Taste by Ronzoni because it has added Calcium, Fiber & Vitamin D)
  2. 1 teaspoon salt
  3. 1 pint cherry (or grape) tomatoes
  4. 1/2 cup chopped fresh Basil (if you absolutely can’t get fresh, use 1/4 cup from the tubes of basil puree you can find in the produce area. Don’t use dried.)
  5. 1/2 cup fresh grated Parmesan cheese
  6. 1 lb mozzarella cheese (I used a mix of fresh mozzarella balls and an 8 oz bag shredded)
  7. 1 tablespoon olive oil
  8. 1 tablespoon butter
  9. 1 tablespoon chopped garlic
  • Cook your pasta in a large pot with the one teaspoon salt. Drain when done but scoop out one cup of the pasta water first and set aside. Put back into pot or serving bowl and cover to keep warm.
  • Meanwhile, in a medium saucepan, saute the garlic over medium heat with the olive oil and butter until it is fragrant but not browned, about 2 minutes. Add in the cherry tomatoes and cook over low heat until the tomatoes soften; about three to five minutes. Using a fork or potato masher, mash the tomatoes. Don’t turn them into a puree, just flatten them out.
  • Add the cup of reserved pasta water to the tomatoes and let simmer for just a couple of minutes. Pour the tomatoes and liquid into the pasta. Add in your mozzarella and Parmesan and give it all a quick stir together. Last, stir in your chopped basil. Salt to taste. Pig out. Enjoy the taste of Spring.

 

Barely Brie-thing

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Hehehe… I crack me up.When I went in the fridge today, I noticed the small wheel of Brie I got a few days ago. It was in the reduced section then so I said cuss words to myself as I tried to figure out how to use it before it was… *said in a melodramatic tone of voice*… TOO LATE (images of green cheese and the Brie giving birth to alien life forms took place in my mind). I almost left it then because that idea was kind of cool but it DID cost five bucks so I pulled it out of the fridge. Sigh… maybe next time.

I decided on a cheese dip cause any excuse to melt cheese is high on my list of good food. Especially when it’s something I can add bacon to… which I did. Lots of it. Because bacon is NOT liver thus I love it. So far it has been a hit if the half empty pan is any indication. I served it with Tostitos mini rounds but I think it would also be fantastic spread on baguette slices.

HOT MELTY BRIE & BACON DIP

  1. 1 12.25 ounce round brie (I used Alouette brand baby brie)
  2. 8 ounces muenster cheese
  3. 1/4 cup shredded Parmesan/Romano mix ( the fresh shredded kind in the deli area not the dry grated kind in the pasta aisle)
  4. 1/2 cup shredded Mozzarella
  5. 8 ounces cream cheese
  6. 1/4 cup diced green and/or red peppers
  7. 1/4 cup thinly sliced green onions
  8. 1 lb. low sodium bacon, cooked until crisp, cooled and crumbled
  9. 1/2 cup sour cream
  10. 1/4 teaspoon red pepper flakes (optional)
  • Preheat your oven to 375. Put  the bacon in a foil lined pan (foil lined because I hate washing greasy pans) and cook until nice and crispy, about 20 minutes.
  • Meanwhile, cut your Brie and Muenster cheeses into 1/2 inch cubes.
  • Dice the green peppers into 1/4 inch (more or less; doesn’t have to be perfect, just be sure it’s small) pieces.  Put into a small bowl with about a teaspoon of the bacon grease (you heard me… bacon grease.) Stir together then put into the microwave for 2 minutes on high power.
  • Mix together the mozzarella, muenster, brie, cream cheese, Parmesan  and sour cream. Add in the bacon, red pepper flakes if using, green onions and the green peppers.
  • Put in a 2 quart casserole (or a deep souffle dish or any pretty baking dish) and put in the 400 degree oven until bubbly and the top is nicely browned.
  • Serve with chips, veggie sticks or baguette slices.
  • NOTE- This makes a LARGE pan of dip so if you’re not feeding a large family (or the county) you may want to cut this in half 😛

Five minutes after setting it out. WAITAMINNIT! Where's MINE!?