Chicken and Stuffing Bake

Chicken and Stuffing Bake

NOTE: Made this again and had only one box of stuffing.  Worked fine.  Reduce the chicken broth on top to one can.

Got chicken?  Got a couple boxes of stuffing mix?  You got dinner.

This was absolutely yummy and Trent loved it, a must-do in the two week rotation.  Best Part:  It goes together easily and uses up food that you probably have in your pantry and freezer.

Adapted from a Life it in the Lofthouse recipe, but I made changes.  I'm glad I did!  

Chicken Breast, about three large ones (a quart freezer bag size, that is how we package it and freeze it.  Buy 40 lbs at a time on the Albertson's sales and freeze it.)
2 tsp olive oil
2 regular size cans of cream of chicken soup, 10.5 oz each
1 cup milk
Frozen broccoli, I used 2 steamfresh bags I had in the freezer.
2 packages stove top stuffing mix, any flavor
2 regular size cans of Swanson chicken broth or stock 14.5 oz each

Thaw chicken, thaw or rinse broccoli to remove any excess moisture like ice crystals, etc.

Cut chicken into small 1/2 inch pieces.  Heat olive oil in a large skillet and fry the chicken lightly.  I did it all together, not in batches.  You don't want it to be cooked through, just about halfway cooked through.

Place chicken into a deep 13x9 dish, add the thawed broccoli on top of the chicken.  In a small bowl, mix the cream of chicken soup with 1 cup of milk.  Place the soup mixture on top of the chicken and broccoli.  Spread it over the chicken and broccoli evenly but I did not stir it up, it was just in a layer.  Place both boxes of stuffing mix on top of that in another layer.  Make sure to distribute the seasonings that always fall to the bottom :)

Punch holes in the broth cans with a can opener and sprinkle one can over half the stuffing mix and the other can over the other half.Get as much of the stuffing mix sprinkled with the broth as possible.  Cover with foil and bake at 375 for at least 1-1/2 hours.  Make sure chicken is cooked through, and the layers of liquid are boiling underneath the stuffing.  Remove from oven and let set for five to ten minutes before serving.  Makes a lot...feeds a family for two meals.

Chicken Dumpling Casserole

This is a great way to use up leftover rotisserie chicken or Albertson's Fried Chicken, if you can get 2-3 cups of meat off the bones.  Would be great for turkey leftovers as well.

Adapted from Chef in Training, but I tripled the sauce from the original and left the dumplings the same.

3 Tbsp Olive Oil
1 onion, chopped
1- 1/4 cups chopped carrots
3/4 cup chopped celery (optional)
3 cans chicken broth (12 oz ea)
6-8 Tbsp flour
2.5-3 cups cooked chicken, chopped roughly
1-1/4 cups frozen peas
1/2 tsp salt
1 tsp pepper

Dumplings:
1 cup flour
2 tsp baking powder
1/4 tsp salt
1 egg
1/3 cup milk (more for higher altitudes)

In a large skillet, heat olive oil.  Add onion, carrot, and celery.  Cook until tender. Add 3 Tbsp flour and whisk in with 1/4 cup broth,  Slowly add the rest of the flour and broth, whisking to keep smooth.  Cook until thickened, more flour might be necessary, but don't overdo the thickener.  Add chicken and peas and heat through.  

Pour into a 13x9 dish.

Preheat oven to 400 degrees.  In a medium mixing bowl, add flour, baking powder, and salt.  Whisk together.  Add egg and milk and mix with a spoon or fork until just combined, adding more milk if necessary to bring ingredients together.  Drop by spoonfuls over the chicken  mixture.  (Makes about 8-10 dumplings).  Bake 15 minutes or until dumplings are golden brown and only slightly doughy inside.

Chicken Enchiladas

A recipe from our awesome friend Johnny, who passed away.  One of Trent’s and Johnny’s  friends requested the recipe, so here goes.  Hope Johnny doesn’t mind, I’m sure he doesn’t.  Love you, buddy!

Disposable foil baking pans, rectangle, at least two

1 whole chicken, unwrapped, giblets out, washed. You can also use boneless skinless breasts or thighs

1 tsp salt

Water to cover chicken in a crock pot

One 16 oz. container sour cream

2 to 3 cans cream of chicken soup

1 can diced chiles AND/OR one can diced jalapenos, strained (see below)

Flour Tortillas, burrito size

Cans of Enchilada sauce to brand taste and quantity (see below)

Shredded Mexican blend cheese, one bag to two bags

NOTE: The green chiles add flavor and are delicious.  One time I bought the wrong thing, much to the dismay of the man, I got diced jalapenos.  What a fortunate mistake!  It had heat, flavor, etc.  I now add BOTH to ours, because we like HOT.

Sorry for the in-exact-ness of this recipe.  The thing is, you just don’t know how much chicken you are going to yield from your selected yummy fryer.  So…here goes:

Place the chicken in the crock pot and add the water to cover along with the teaspoon or so of salt.  Cook the daylights out of that chicken, 6 hours at least, preferably 8 hours on low.  By then, that thing is falling apart just begging to be in this recipe.

When it’s done, remove the meat from the bones, clean it WELL of all skin, bone, gristle, and anything un-yummy, that all needs to go to the “Thank You For Coming” can.  Shred the good chicken either with a fork or *bazinga* I just tried it with my handmixer the other day on a tip, and it worked like magic.  Shred-er-roni, fast.

Mix the shredded chicken in a large bowl with the sour cream and 2 cans chicken soup, add the strained green chiles or jalapenos or both and mix well.  In-exact-ness alert:  If it’s not creamy enough add another half can of soup.  It should still look firm and chunky with chicken but not like it’s battling itself for moisture.  A nice, stirrable concoction, but not too runny. 

Fill your flour tortillas with a few or more than a few tablespoons of the chicken filling and roll.  Place them seam side down in the unprepared (naked) disposable foil pans.  Fill the pan with a single layer of enchilada rolls.  You might need two pans.

Another in-exact-ness here….enchilada sauce.  Use your favorite.  We like Las Palmas, the big cans (available at Winco, probably at Walmart).  We would use at least one large can per pan of tortilla rolled enchiladas.  We make a regular pan and a spicy pan, using the regular and spicy enchilada sauces.  Make sure each tortilla roll gets a good soaking of enchilada sauce.  If in doubt, pour more out.  Yum.

Cover the whole enchilada (that’s a joke) with shredded cheese and bake 30-45 mins at 350 degrees, basically to bubbling and cheese melted deliciousness.

You can freeze any unbaked pans for later, make sure they are tightly protected in bags or with foil, we do both.  .  Make sure they are covered with foil for baking.  It takes longer for them to bake, but bake  from frozen at 350, and just make sure it all gets well heated through, taking the foil off at the end to melt the cheese, and keep testing the middle ones .  Yummo.

Sesame Chicken (Crock Pot, the one Trent likes)

I've adapted this twice, and after shredding the chicken, we found it didn't have enough sauce so I upped the sauce ingredients.  We like sauce :)  This is the saucy version!

2 lbs boneless, skinless chicken breasts (one quart sized bag frozen) 
2 cup honey 
1 cup soy sauce 
1/2 cup minced dried onion 
1/2 cup ketchup 
2 Tbsp vegetable or cooking oil 
2 tsp garlic powder 

 Mix all of the above, cook all day on low in crock pot. Start rice in the rice cooker. (For this next step, we do not thicken the sauce, we like the thin sauce as is).  Spoon out the chicken from the crock pot and thicken the sauce if necessary with 1 Tbsp cornstarch dissolved in 1/4 cup cold water. Return chicken to the thickened sauce and warm through. Serve over rice, sprinkle with sesame seeds (optional).

Southern Chicken Salad

3-4 cups diced cooked chicken or leftover turkey
1 cup mayonnaise
1/2 cup sour cream

4 green onions, chopped well
2 stalks celery finely diced
1/2 tsp pepper (I add more to taste)
1/2 tsp seasoned salt
1 Tbsp honey
2 tsp lemon juice
1 cup red grapes, halved lengthwise

1/2 cup cashews (add just barely prior to serving because they absorb moisture and get chewy otherwise.)

Mix all together and let set for flavors to blend. Serve in rolls or croissants. 

SELF NOTES: This is what I made for Courtney's wedding shower delicious. No grapes and no nuts for Trent, but he loves it :)

Chicken Chili (Chicken Taco Soup)

Trent said I can't call this chili because it's not reddish, it's whitish, he said to call it chicken taco soup.  Okay. 
This is VERY good and best part was I threw it together when I was home for lunch yesterday, and the chicken came directly from the freezer so it was easy.  Adapted from a recipe in our local newspaper.  We really liked this.  As usual, it makes enough for dinner and lunch for a couple of days for us.

3-4 frozen chicken breasts (one quart freezer bag full)

3 cans chicken broth

3 cans diced green chiles

2 cans pinto beans or great northern beans

1 tsp cumin

1 tsp oregano

½ tsp cayenne pepper

Boil on high in crock pot all day.  Break chicken up, then stir in:

2 packages cream cheese 
1 cup of sour cream

Stir well to combine, serve with cheese and tortilla chips or crackers.

Thai Yellow Curry with Chicken

4 chicken breasts, hammered flat and cut into 1x1” squares   (also may use any leftover cooked chicken).

2 tsp. salt

1 or 2 Tbsp. Oil (vegetable is fine)

2 small yellow onions, chopped

½ tsp ground ginger

4 garlic cloves, minced

3 Tbs. curry powder

2 cans (13 1/2 fl oz.) coconut milk, well shaken

3 cups water

Juice of 1 lemon (1/4 cup lemon juice)

4 large boiling potatoes, peeled and cut into ½” cubes

Steamed rice for serving

I started the rice in a rice cooker then proceeded with the rest.  It was able to sit in the cooker and stay warm.  Then, determine what you have to do for the chicken.  Do you need to cook it?  Or do you have leftover?  Then proceed:

Saute onion and garlic in 1-2 tbsp oil until soft, set aside.  (note to self: do this outside on the burner, otherwise you stink up your clothes, remember?)

Saute chicken to just unpink, meaning it isn’t rubbery-done, just no pinkness left, but not quite “done” (you will cook it more later).  Set aside with the onions/garlic (add any leftover cooked chicken if you have it, or canned cooked chicken).

Open the cans of coconut milk, leave them on standby.  Then, to the hot pan you just used for the chicken, add the curry powder, over medium heat.  Dry sauté the curry powder alone for ten seconds, spreading around with a whisk, picking up any brown bits from the bottom of the pan.  Add coconut milk.  Whisk well.  Add the water, ¼ cup lemon juice or juice from one lemon, and 1 tsp salt. (I ended up using 2 tsp salt total for this dish, but don’t go crazy at first.)

To this liquid mixture in the pan, add all the potatoes.  Bring to a boil, covered, and boil for about 7 minutes to soften the potatoes.  Then add the chicken/onion/garlic that you had set aside earlier.

Simmer for a while, probably 20 minutes, until the flavors blend and the potatoes and chicken are nice and tender.  (Cover or don’t cover, uncover if you want the sauce to thicken a bit, I uncovered) .  As you go, taste it season at will with more salt if needed.  For heat, I added 1 Tbsp hot curry spice mixture that I bought at the farmers market, 1/4 tsp cayenne would also add nice heat.

Oh yeah, serve over the rice.

Mexican Layered Casserole

I invited a friend over for dinner last night, and because of the chicken coop project, we are completely tapped out broke!  So, I had to be creative with what I had on hand...turned out delicious!  I got the recipe from cooks.com and tweaked it.  I used cooked shredded chicken that I was going to use in tortilla soup, and some corn tortillas I had in the freezer.  I had to buy two cans of beans and I was all set for this casserole.  Our friend ate three helpings!  It was a very easy and quick meal that was company-worthy!  Would also be a great recipe for using up turkey leftovers.

12 corn tortillas (I prefer the white corn tortillas)
2 lbs. cooked shredded chicken or 2 lbs. browned hamburger
1 teaspoon cumin (or more to taste)
1 teaspoon chili powder (or more to taste)
1 teaspoon onion powder
2 cans "ranch style" beans (I used La Costena whole pinto beans, they are seasoned with Mexican spices)
1 lb grated cheese
1 can Cream of Chicken soup
1 can italian style or mexican style diced stewed tomatoes

Preheat oven to 300 degrees.

In a skillet, warm up the cooked shredded chicken and stir in the cumin, chili powder, and onion powder.  (Or, brown the hamburger with the spices). 

Spray a large 13x9 baking dish with cooking spray.  Layer 6 uncooked corn tortillas on the bottom of the dish.  Layer the cooked chicken or hamburger on top of the tortillas.  Open the beans and do not drain, pour the entire contents of the two cans on top of the meat layer.  Layer the cheese on top of the beans.  Place the other 6 uncooked corn tortillas in a layer on top of the cheese.  In a seperate bowl, mix the soup with the entire can of tomatoes with the juice (do not drain the tomatoes).  Pour this sauce over the tortillas.

Bake uncovered for 90 minutes at 300.  If the sauce starts looking a bit dry, cover with a piece of tin foil after about an hour of baking.  Also, this is a VERY full pan so I anticipated some bubble-over so I lined the oven with some foil and caught the drips.  Allow to sit for a few minutes before serving.

Serve with sour cream, chopped onion, cilantro, and pico de gallo.

Tortilla Soup - Cloned Cafe Rio

I think I came pretty close! I love Cafe Rio tortilla soup with chicken. It is not like the thick creamy tortilla soup, it's more like broth. It's so good.
You need chicken...I did chicken breasts in the crock pot all day so it shredded perfectly. You will add the soup on top of the chicken when you serve it. You can use up leftover chicken in this too.

Soup:
1 onion
1 tomato
2 cloves garlic
Drizzle olive oil
1/2 tsp salt
1/4 tsp cayenne (or less if you're sensitive to heat)
1 tsp chili powder
1/2 tsp cumin (start there, I added more)
1 49 oz. large can chicken broth

Shredded chicken
Smashed avocado
Cilantro
Cheese (the best is to use the mexican cheese like fresco or asadero, but you can also use basic bagged shredded cheese of any kind)
Sour cream
Pico De Gallo
Tortilla Chips or Strips, or flour tortillas


Process the onion, tomato and garlic in food processor or hand chopper. Saute in olive oil until it gets softened, then add about an inch of chicken broth in the pan, Boil until the onion and garlic are very softened. Add spices. Add all the rest of the chicken broth. Bring to a boil and simmer for enough time to let flavors blend, about a half hour, adjusting your spices if needed. The way I adjust spices is to taste the dish, then smell each spice at the same time and if it seems like the smell of the spice would add the flavor you want, then add in increments of about 1/4 tsp at a time. I know I added more chili powder, and maybe a bit more cumin, but those are my favorite spices.

To serve, place shredded chicken in the bottom of the bowl. Add cheese, add mashed avocado, pour the soup over it. Top with Pico, sour cream and cilantro and serve with chips or tortillas if desired. Yummy!

Creamy Chicken and Rice

Creamy Chicken and Rice (Southwest style)

(You can use the low fat soup and cream cheese in this if you prefer)

3 cans cream of chicken soup
2-4 lbs chicken breasts or chicken tenderloin pieces (I used about three pounds)
1 can green chiles (optional)
½ can canned diced jalapenos (optional)
Add the soup to a crock pot. Add the chiles and peppers and stir to combine. Add the chicken and stir to coat. Cook all day on low (at least 6 hours.)

One hour before you want to eat add:
1 brick cream cheese

Start your rice:

Cook rice in a rice cooker. I did:

2 cups rice
2 cans chicken broth (or enough broth for your rice cooker to replace the water)
1 Tbsp chili powder
1 tsp cumin
1 tsp garlic salt
Stir to combine in cooker, follow directions to cook rice.
Serve Chicken and sauce over rice.

**To make it NOT southwest-ish, leave out the chilis and peppers and season with black pepper (not salt, there’s enough in the soup). Also adjust the rice recipe leaving out the spices, but do cook the rice in chicken broth, it adds a lot of flavor.

French Chicken Veronique over Curried Rice

When I make this I always do the curried rice with it. Best to start by cutting up the chicken breasts, then switch to preparing rice first (recipe below under the chicken recipe), get it into the rice cooker then continue with the chicken, that way the rice can sit up to one hour in the cooker and stay warm. This recipe serves 4 with leftovers.

French Chicken Veronique over Curried Rice
2-4 large chicken breasts, depending on how much chicken you want
4 tbsp butter
Salt and Pepper
1-1/2 Tbsp finely minced green onion or shallots (regular onion may be substituted, but very very finely minced).
1 cup dry white wine, or substitute 1 cup water with 1 tsp vinegar added
3 cups heavy cream
1/2 to 1 cup fresh green grapes (I use a half cup, I LOVE them but Trent thinks the grapes are weird.)

Trim chicken and pound it with a mallet or rolling pin to about 1/2" flat. (Don't skip this step, it makes the chicken much more tender. You can lay a piece of plastic wrap over the chicken to pound it, reduces any mess). Cut the pounded chicken into 1/2" strips, then cut across into rectangular cubes, about 1 x 1.5 inches.

Melt butter in a skillet until very hot but not brown. Add chicken, season well with salt and pepper. Saute the chicken over high heat, turning to cook all sides, just until the raw look is gone and it's turned whitish (it will not be cooked through yet, about 5 minutes), then remove the chicken to a paper plate, leaving as much of the juices in the pan as possible.

Add shallots to the skillet, and saute in the chicken juices briefly, just until slightly soft. Add the chicken back into the skillet. Add the wine. Cook over high heat until the wine has reduced by half. Add the cream, add the grapes, and cook over medium high heat until it is a saucelike consistency, probably 10-20 minutes. Serve over curried rice.

Curried Rice
1/2 cube butter
1 onion, peeled and finely minced
1 clove garlic, finely minced
2 tablespoons curry powder
1 medium apple, peeled, cored, and chopped into 1/4" cubes (apple is delicious in this but optional)
2 cups white rice, uncooked
3 cups chicken broth
2 bay leaves

In a small saucepan, heat the butter and add the onion, and garlic and saute about three to five minutes until soft. Add the curry powder and apple (if you are using apple) and stir to combine, cook this together for about one minute but don't allow it to burn, add rice to the frying pan and cook until well blended with the curry mixture, remove from heat.

Add the curry/rice mixture to the rice cooker along with the chicken broth. Toss in bay leaves and stir to combine. Set your rice cooker to the white rice setting and cook. Make the chicken while the rice is cooking, leaving the rice to stay warm in the rice cooker while you prepare the chicken. Remove the bay leaves before serving.

Chicken Stew

My soup adventures continue...this was SO good.

Chicken Stew

Total prep/cooking time is about 1-1/2 to 2 hours, so this is a good weekend meal.

5 lbs bone in chicken thighs, skin on or off
Salt and pepper
2 Tbsp vegetable oil (can add more if needed)
6 Tbsp butter
1 large onion, finely minced
6 Tbsp flour
¼ cup cooking sherry (or substitute ¼ cup water with ½ tsp vinegar added)
6 cans chicken broth (the 14 oz size cans)
2 cups whole milk
½ tsp powdered thyme or 1 tsp minced fresh thyme
2 tsp dried tarragon
3 bay leaves
2 cups sliced carrots
1 cup frozen peas
1 small box frozen spinach

Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large stew pot. Fry the chicken in batches for approximately 10 minutes (five minutes per side). Transfer chicken to a plate and remove the skin. Pour off the chicken fat from the pot and scrape any leftover skin from the bottom of the pan. Leave some brown bits, but try and get most of the chicken skin out.

Add the butter to the pan and melt, add the onion and cook about 7 minutes until the onion is soft. Stir in the flour. Whisk in the sherry and stir, scraping up any brown bits from the bottom of the pan into the onions. Add one can of broth slowly while stirring. Add the rest of the chicken broth, milk, thyme, tarragon, bay leaves, and carrots. Nestle the chicken pieces into the stew. Cook until chicken is fully cooked and tender, about one hour. *Add the peas about a half hour into this cooking time. Taste after an hour, season with salt and pepper if needed.

Remove chicken from the pot, take the meat off the bones and discard the bones. Remove the bay leaves, return the chicken meat to the pot. Add the spinach. Heat through, cooking the spinach. If you want the stew thicker (I did) mix three tablespoons corn starch with ½ cup COLD water. Add that mixture to the boiling stew, cook to thicken. Repeat if it’s still not thick enough for you.

Chicken Wings

I love homemade hot wings! This is the best I've done...

The actual recipe is in a book called Top Secret Recipes 2 by Todd Wilbur. Of course any commentary is my own. I am a big fan of his clones. Don't confuse Frank's cayenne pepper sauce with Frank's wing sauce. The wing sauce is ready to use on wings. Frank's cayenne pepper sauce is the base for this hot wing sauce...I prefer this, even though it takes a little time.

Buffalo Wild Wings Medium Spice Wings

This coats 20 wings well. Make the sauce first:

1 cup Franks's cayenne pepper sauce

1/2 cup vegetable oil

1 tsp sugar

1/2 tsp cayenne pepper

1/2 tsp garlic powder

1/2 tsp worcestershire sauce

1/8 tsp black pepper

1 egg yolk

2 tsp cold water

2 tsp cornstarch

Combine the first 7 ingredients (everything but the egg yolk, water, and cornstarch) in a saucepan. Heat to boiling, reduce heat and simmer for 5 minutes. Remove pan from heat and allow to cool 10 minutes. Marvel in the smell of your house! mmmm.

While the sauce cools, vigorously whisk egg yolk and the 2 tsp water in a medium bowl for a full two minutes. It will be pale yellow and frothy. Then add the cornstarch and whisk to combine well.

Drizzle the hot sauce mixture into the egg yolk mixture in a slow thin steady stream while rapidly whisking. This creates an emulsion that prevents the oil from separating. Cover and chill until sauce is needed.

Wings:

Fry. That's it. Really. Heat a couple inches of oil in a frying pan or an electric fryer until very hot. Carefully drop in thawed, rinsed and patted-dry wings sections...I can do 15 at a time in my huge frypan. Fry at least 10 minutes, I do mine 12 minutes but no longer. Drain on racks or paper towels and then toss in the delicious sauce.

Spread a tarp over all exposed areas, wear clothing that is practically disposable, and be sure no one is present that has not already formed a first impression of you. Get plenty of blue cheese dressing, celery sticks, and napkins handy... and suck those wings off the bone like a screen door in a hurricane. ooooh yeah.

Chicken and Noodles

4-6 Chicken Breasts (or leftover chicken)
1/4 to 1/2 Cup Chicken Soup Base (Winco, Bulk Food)
4-6 Stalks Celery (finely chopped)
One Meduim to Large Onion (finely chopped)
About 3-4 cups Sliced Carrots
1/2 to 1 tsp Thyme
1/2 to 1 tsp Poultry Seasoning
1/8 tsp Cayenne (optional)
Frozen egg noodles or fresh pasta egg noodles (I don't recommend dried pasta for this.)

Boil chicken breasts to cook them (I use broth or soup base to cook them in, but I discard it after and use fresh to start the soup, there's too many chicken floaties in it). You can also use leftover chicken, canned chicken, any kind of chicken you have on hand. Just make sure it's cooked and shred it into large chunks, set aside.

Saute the onion and celery in a little oil in a large pot. When they are soft, add the thyme, poultry seasoning, cayenne and the Chicken Soup Base powder (it's more like a dry paste) and a little water. Stir that all into a mixture so the base is incorporated then add a few cups of water at a time until you have the pot about 3/4 full. Add in the chicken and the carrots. Boil this until the carrots are almost done. Add more water if it's too salty, more base if it needs more chicken flavor.

Add the noodles, either fresh or frozen, and cook until the noodles are your desired tenderness. Keep in mind that there's a lot of stuff in this, so it's not very "soupy"...more like a stew.

** I like homemade pasta for this, but sometimes it's not feasible. The best noodles for this are in the frozen food section. My favorite are "Grandma's" at Albertsons. There's also a package at Winco, it's in a green bag package. They are ok too. Thaw them a little and break them up before adding to the pot.

Trent's Favorite Baked Chicken

Trent does not generally enjoy chicken. At all. But he likes this, thank goodness!

All you need is a McCormick Bag n' Season Chicken foil seasoning mix.

Take a whole chicken and clean it, take out the giblets and cut off the tail and any fatty parts. Rub salt in the inside cavity. Place the chicken inside the cooking bag that comes with the seasoning mix. Pour the seasoning onto the chicken and rub it around so it coats the whole chicken. Put about a half cup of water in the bottom of the bag, seal it with the black closure thing that comes with the bag. Place the whole bag in your crock pot. Poke a 1/4 inch small slit in the top of the bag as a vent hole. Put the lid on your crock pot and cook on low for 6-8 hours.

This isn't necessarily a beautiful thing when it's done because it's fall off the bone tender, so I take all the meat off the bones transfer it to a platter to serve it. Great with stove top stuffing or something like that.