The BEST Grilled Chicken Tacos

My husband loves tacos. In fact, during our first year of marriage we had tacos or taco bake (perhaps I'll share that recipe one day) once a week.   Starting our second year of marriage I vetoed that request and we've had tacos/taco bake maybe three times. I'm not a huge ground beef gal, so tacos are definitely not a favorite of mine. I got completely burned out on taco bake and could honestly go the rest of my life without having it again. However, when I saw this recipe a light bulb went off. This was a great way to make the hubs happy, since it's tacos and ME happy, since it's chicken!

If you look at the recipe below it may seem a little over-whelming. There seems to be a lot of ingredients and a lot of work but it's really not. Although there are a lot of ingredients I had everything on hand except the chicken thighs. The only thing I changed from the original recipe was that I left out the cilantro because we aren't big fans.  I also didn't grill the pablano pepper for the sweet corn salsa. 

Grilled Chicken Tacos

Source: Simply Scratch

Printable Recipe

Ingredients:

For the Chicken:

2 lbs. boneless, skinless Chicken Thighs

2-3 cloves of Garlic, grated

1 teaspoon Chile Pepper

1 teaspoon Cumin

1/2 teaspoon Cayenne Pepper

1/2 teaspoon Cinnamon

1 teaspoon Kosher Salt

1/2 teaspoon Fresh Cracked Pepper

1 cup Beer, any kind

2 tablespoons Sesame Seed Oil

Juice of half a lime

For the Sweet Corn Salsa:

2 Cups Corn {fresh or frozen}

1 Poblano Pepper, seeded and diced small

1 Jalapeno, seeded and diced small

3 tablespoons Red Onion, diced small

1/2 a Lime, juiced

1/2 a teaspoon Sugar

Kosher Salt, to taste

1 tablespoon olive oil

For the Garlic Habanero Sour Cream:

 

2 Garlic cloves, grated

2 Habanero Peppers, seeded and diced small

1/2 cup of Sour Cream
1/2 tablespoon Olive Oil

Kosher Salt and Fresh Cracked Black Pepper, to taste

Directions:

For the Chicken:

Combine the garlic, spices, sesame seed oil, beer and lime juice in a medium sized bowl.

Place chicken thighs in a re-sealable bag, pour the marinade over top and toss to coat. Seal the bag and place in refrigerator for 2 hours.

Preheat grill or grill-pan to medium-high heat then place chicken on grill.

Cook 4-6 minutes on each side or until chicken is cooked through then remove and set aside.

Allow chicken to rest a few minutes then slice chicken into bite-size pieces.


For the Sweet Corn Salsa:

In a large bowl combine all ingredients and toss together.

Place plastic wrap over bowl and keep in refrigerator until ready to use.


For the Garlic Habanero Sour Cream:

In a small skillet over medium heat, heat olive oil and add garlic and Habanero peppers and saute about 2 minutes.

Remove from heat and place in a food processor with sour cream and salt and pepper.

Blend together until combined well.  Store in an air-tight container in the refrigerator until ready to use.


Assemble tacos on flour tortillas as desired and enjoy!

I'm telling you, these are AHHHHHH-MAZING! I loved them, the hubs loved them; this recipe was a winner and one I will be making more often!!!!

Sweet & Sour Chicken

 

I've made this sweet and sour chicken several times; it's my favorite.  Steve and I love Chinese food but we don't like to spend the money on take out. Don't misunderstand and think we never order in, we do but we've really been trying to scale back.  I like to make a side of rice (brown or white depending on my mood) and it's honestly just as good as take-out.

It's much cheaper than ordering from a Chinese restaurant and it's really easy which is always a plus! I'm ashamed to say I've purchased several different sweet and sour sauces at the grocery in the past but I never liked any of them. This homemade version taste great, is easy, and again it's super cheap. You probably already have all the ingredients you need. If you don't have rice vinegar you can use white vinegar instead.

Sweet & Sour Chicken
Source: Brown Eyed Baker
Printable Recipe

Sweet & Sour Chicken

Yield: 4 Servings

Ingredients:

For the Chicken:
3-4 boneless,skinless chicken breasts, cut into bite-size pieces
Salt and pepper, to taste
1 cup cornstarch
2 eggs, slightly beaten
¼ cup canola oil

For Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup rice vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon garlic powder

Directions:

Preheat oven to 325 degrees F.

Season chicken with salt and pepper.

Working in batches, toss the chicken in cornstarch and then coat with the egg.

Heat the oil over medium-high heat and again in batches, brown the chicken on all sides.

Place the chicken in a single layer in a baking dish.

Whisk together the sauce ingredients in a small bowl and pour over the chicken, toss to coat.

Bake for 1 hour, turning the chicken every 15 minutes.

*I like to make two batches of sauce so I can dip my chicken. I put my second batch in a small sauce pan and heat on low for a few minutes before serving.

Buffalo Wings

I love buffalo wings. It's funny because I had never had wings until just a few years ago but I quickly became addicted. I enjoy the boneless wings as well but there's something about a nice bone-in wing that's been smothered in buffalo sauce that gets me excited.  Somehow it had never occurred to me to make my own version at home.

A few weeks ago they had bags of "party wings" on sale and a light bulb went off..."make your own wings Meagan, duh!" I must give myself a little pat on the back if that's okay, my wings were pretty darn good. I'm a bit of a wuss when it comes to spicy food, mine has to be on the mild side so these wings are not hot but just the right amount of sweet and spicy that suits me.  If you wanted hot wings you can always add more hot sauce of course.

We had friends over Saturday early afternoon to watch the game and these were perfect game fare.  For those of you who don't live in the great commonwealth of Kentucky and are wondering, what's "the game" I will fill you in...when I say "the game" I mean The University of Kentucky and this weekend we just so happened to be playing Louisville (please note the tone of disgust when I say Louisville) Hehe.  Luckily we won the game and ended our afternoon with these pots of goodness. Next time you're hosting people over to watch a game make your own wings, it's simple and yummy.

Buffalo Wings
Printable Recipe 

Ingredients:

1 bag chicken wing sections
1 bottle (17.5 oz) Texas Pete buffalo sauce (or brand of choice)
2 tbsp. Texas Pete hot sauce (or brand of choice)
1 stick butter
canola oil


Directions:

In a large pot heat 2 - 2 1/2 inches canola oil to 360 degrees F.

Fry 5-8 wings at a time until golden brown, about 12 minutes.

Meanwhile, in a medium sauce pan melt 1 stick of butter and add 1 bottle of buffalo sauce and 2 tbsp hot sauce.

When wings are golden brown, remove from pot and allow to drain on paper towels.

Toss wings in buffalo/butter mixture.

Remove from sauce and place on serving platter.

Serve with left over buffalo sauce if desired and ranch

Dog Cheating & Creamy Chicken Casserole

Greta is driving me nuts!  She has been jumping and sniffing on me since I walked in the door.  Why? Because I spent the last few hours "cheating on her".  Well, at least that's how she makes me feel when I've been around another dog.  She met me at the door, waggin' her nub of tail, like always.  Almost immediately she gets this odd look in her eyes; a sad, depressed kind of look.  Then the sniffing and jumping craze starts, almost like she's questioning me: "Where have you been? Who have you been with? Who were you petting, is she cuter than me?"

Some friends of ours had a baby a few weeks ago-Hudson.  I took them dinner Friday evening and spent a few hours holding the baby, eating dinner, and talking.  They have a dog, Sadie.  She's a total cutie and Greta smelled her the second I walked in the door.  She doesn't take kindly to me walking in with another dog's scent.  I can't blame her.  Although Sadie is super cute, she's not as sweet and pretty as my baby and neither hold a candle to baby Hudson.  He was just the sweetest little thing! Check out Lauren's blog to see her bundle of joy.

 

I took my friends this chicken casserole, along with mashed potatoes, corn, and chocolate chip cookies. I've made this chicken casserole several times and it's great.  Not only is it tasty, it travels well and is great the next day.  I really enjoy cooking for myself and my husband but nothing gives me more pleasure than cooking for others.  It's so rewarding to take someone food and have them not just appreciate the dinner but truly enjoy the food.  That being said, there is nothing more sad than having your puppy child look at you with disappointed eyes because you came home from loving on another canine. 

Creamy Chicken Casserole
Printable Recipe 
 
Ingredients:

4 or 5 chicken breast
2 cans cream of chicken soup
1 can milk*
1 stick butter, melted
1 package Stove top dressing (chicken)
1 can chicken broth

Directions:

Cook chicken breast in crockpot with 1 can broth, salt, pepper, and a little butter on low for 6-7 hours.

Preheat oven to 350 degrees F.

Place chicken in a 9x13 casserole/baking dish and shred with fork. 

Mix the broth from crockpot with a stick of melted butter, set aside.

Mix soup and milk (measure milk in one of the cream of chicken soup cans) and pour over chicken.

Top with dry dressing then pour broth/butter mixture on top.

Bake casserole, uncovered for 45 minutes or until top is golden brown.


I hope ya'll have a blessed week :)

White Chili on a Bad Day

Sunday evening I decided I would take our water bill and drop it off downtown.  First off, if you know where I live you're laughing because "downtown" is not really what most consider downtown.  Anyway, it's about 9:45 PM, I hit the garage door opener and put my car in reverse.

BAM! 

I backed my car into my husband's truck.  Yup, that new car I just got in March. Yes, the one my husband won't allow me to take to the car wash because he worries about scratches.  Busted my bumper so now I get to spend all day Friday taking it to have an estimate and probably crying when I see what that's going to cost. :( The worst part: Steve didn't get mad or yell at me! For some reason, that's made me feel worse than the fact that I backed my car into his! Geez!

So, what does one do when you've had a bad day? Make chili of course! I woke up Monday morning and got out my crockpot and decided the rest of my week would be good. I wasn't too encouraged when I tripped walking into work and almost face planted :) It's just been one of those weeks for me.

However, white chili is always comforting and this is one of my favorite fall dishes.  It's so tasty and easy.  I'm sure by now you know that "easy" meals are a common theme around my kitchen.  Since I work a full time job and my husband doesn't get off at the same time every night it's not always doable to make a big fancy, time-consuming meal.  I'm tellin' ya, the crockpot is a working woman/man's best friend!

The first time I had this chili we were eating over at one of Steve's friend's house.  I had NEVER had chicken chili before and I was a little worried I wouldn't like it.  Naturally, I only put a very small amount in my bowl so if I didn't like it I could just say I wasn't all that hungry. I think I had three bowls! It was so yummy and I've been making it ever since.

Another thing I love about this chili (and soups in general) is that it's great re-heated and a great lunch for me to take to work.  It's hardy, filling, tasty, and only takes a few minutes in the microwave and tastes just as good as the first day I made it.

White Chili
Printable Recipe 

Ingredients:

4 chicken breast, shredded*
2 cans Great Northern Beans (15.5 oz each), drained
1 can white corn (15 oz), drained**
1 can green chili peppers (4 oz)
1 can chicken broth, low sodium (15 oz)
1 can cream of chicken soup (10 3/4 oz)
salt & pepper

Directions:

Put all ingredients in crock pot and cook on low 6-8 hours.

Add salt & pepper to taste

*I put my chicken breast in whole and then shred them after cooking 6-8 and add them back into chili.
**I used regular yellow corn because I didn't have the white corn

Serve in a bowl and sprinkle some cheese on top :)


And in case you didn't already know, make sure you look before backing out of your garage, I wouldn't want you to back into someone and feel like an idiot because that's how I'm feeling. Hope you're having a good week!

Chicken Pilaf

Are you ready for summer to be over? I AM!!! I couldn't wait for the warm weather and sunshine but I've had enough and I can't wait for fall. I'm sure by late November I'll be complaining it's too cold but right now I welcome the cold weather.  I am sick of sweating all day even at 10:00 PM it's still to hot and humid to enjoy sitting outside on the patio.  :( Even Greta is over the heat, she can't enjoy being outside for more than an hour before she's laying in the shade heaving.  Poor pup.

I've been trying to get rid of some over-stock in the pantry so the other night I made some pilaf (from a box) and added in some chicken and cheese...YUM!

made your pilaf per box directions

Add cheese

Add chicken

 I put 4 chicken breast in a crock pot with salt pepper and half a box of chicken stock and cooked on low all day.  After I made the pilaf and added grated Parmesan cheese I just shredded the chicken breast with a fork and added it in as well. 

I'm really liking these quick and easy meals :)  What have you been making this summer?

Chicken, Peppers, & Onions

This summer I've been extremely lazy in the kitchen.  I don't know if it's the extreme heat or what but when I come home from work the last thing I want is to get into the kitchen and cook up a time-consuming meal.  I know that sounds horrible, but it's just the truth.

So, I just decided to cook up some chicken breast, onions, and bell peppers in the skillet the other night and called it dinner.  It wasn't too heavy and yet it was very satisfying.  Perhaps I'll be making more of these easy, light meals...who knows?

I'm not really sure you can even call this a recipe.  I simply chopped up  2 chicken breast, an onion and 3 sweet bell peppers and seasoned the chicken with salt and pepper and tossed it all in the skillet with some extra virgin olive oil.  About 10 minutes later, dinner was served! I added some Italian parsley for garnish and called it a night.  And it was delicious. 

Next time you're not feeling like really cooking or cleaning a lot of dishes afterward just make this :)

Chicken Casserole

Steve hates broccoli...I love it! It's really one of the few things we don't agree on and I usually don't get to cook with it often because he truly hates it so much.  I have cooked it alone, with other things, with tons of cheese melted on top, added to dishes and although he has bravely tried them all he just doesn't like it.  It's a texture thing-I understand completely (I'm a texture girl myself) but my love for broccoli made me determined that I could get him to like it....FAIL!

Thursday night I came home from work to make this chicken casserole and although I really really really wanted to add broccoli to the dish I knew Steve wouldn't like it and probably wouldn't eat it. Since he's been working 60 + hours, outside in this unbearable heat every week he really needs some good tastin', nutritious food.  But then I thought, "If I leave the florets whole and don't chopped them down he can just eat around them." With a huge grin, I defrosted the broccoli in the microwave and I was a happy girl. Guess what? Steve didn't even complain about the broccoli, he ate some of it and loved this dish! SCORE! This is my favorite chicken casserole yet and trust me, I've had a lot of chicken casseroles.  Just about any variation you can dream up, I'm sure I've tried it. This one is the best-well it's the best for me anyway. :)

 

Like most things I make, you can really change this up to suit your taste. If you don't like broccoli, leave it out...add what you like (carrots, celery, corn, etc). If you don't like cheddar cheese (does anyone really not like cheddar cheese?) then change that too. Use what you like and serve it up!

Chicken Casserole
Printable Recipe

Ingredients:

1 tbsp olive oil
1 small onion, diced
1 or 2 cloves garlic, grated or finely minced
1 bag frozen broccoli florets (thawed)
5 or 6 chicken breast (cooked and shredded)*
2 cups white rice, steamed
salt & pepper to taste

Sauce:
2 or 3 tbsp butter
1/8 cup flour
salt & pepper
1 can chicken broth (10 3/4 oz)
2-3 cups cheddar cheese, shredded

*I put my chicken in a slow cooker (crock-pot) with a can of chicken broth and cook on low all day (while I'm at work)

Preheat oven 350 degrees F.

In a saute pan, heat olive oil in medium heat and saute onions & broccoli about 5-7 minutes, until soft.  Add in minced (or gated) garlic and cook for 1 more minute. 

Stir in chicken, rice, salt and pepper. I usually cook my rice in a large saucepan and add the onions and broccoli to it so I have more room to mix ingredients together.

Melt butter in a medium saucepan over medium, medium-high heat.  Whisk in flour and add salt and pepper.

Pour in chicken broth, whisking continuously.  Whisk until mixture is almost to a boil then add 1 to 1 1/2 cups cheese.  Stir until cheese is melted then pour over rice/chicken mixture.

Place in a  baking dish and top with additional cheese.

Bake 25-30 minutes or until cheese is melted.

Roasted Chicken & Peppers

When I was younger if chicken wasn't on the table, I wasn't eating.  Well, I would eat the sides but chicken was the only "meat" I would eat.  Although I now consume almost any meat (however I don't eat fish), chicken is still my favorite! The first time I made roasted chicken I went by a recipe that had me cranking my oven up to 500 degrees F.  After about 20 minutes of cooking my entire kitchen house was filled with smoke and the only thing cooked was the skin (BURNED, actually)...the chicken itself was raw in the middle. Needless to say, I have no pictures of this lovely event to share because this all occurred quite some time before starting my blog.

The other evening I decided to try again, but this time I would just do my own thing and not go by any recipe.  My version turned out much better. YAY! The chicken was so tender and moist and the roasted peppers were almost like dessert they were so sweet-just the way I like 'em :)

Roasted Chicken & Peppers
Printable Recipe 

Serves 2

Ingredients:

2 bone-in, skin-on chicken breasts
3 bell peppers, sliced into 1/2 inch pieces
lemon pepper seasoning (about 1-2 tbsp depending on your tastes)
4 tbsp butter, softened
salt & pepper
olive oil

Directions:

Preheat oven to 400 degrees F.

Place peppers in a roasting pan* and place roasting rack on top of peppers, drizzle with olive oil and season with salt and pepper.

Mix butter and lemon pepper seasoning until combined.

Make a small opening in the chicken breast membrane between the skin and flesh of the chicken. Glide your finger down the chicken breast to make room to stuff the butter mixture into the chicken.  Place half the butter mixture in the opening you made in the chicken breast and smooth out by running your fingers over the skin of the chicken.  Do the same with the second chicken breast.  Rub a little butter on the outside of the skin for browning. 

Place chicken on the roasting rack and drizzle with olive oil and salt and pepper. 

Cook in oven for 45-60 minutes, or until meat thermometer reads 160 degrees. 

Place chicken and peppers on a plate and enjoy!



*If you don't have a roasting pan you can use a cookie sheet and cooling rack.

Chicken Tacos

My husband LOVES tacos! For awhile we had tacos once a week and then for another while we had taco bake once a week. Well, I have to admit ground beef is just NOT my favorite and after about 6 months of either tacos or taco bake I needed something new. So, when I saw these tacos here I had to make them & they were AMAZING! I actually made these a few weeks ago and now that I'm writing this post I'm craving them now!

My picture doesn't do them justice, especially the corn tortilla shells that were fried to make them just the right amount of crispy! OH MY....SO AMAZING! Have I told you how AMAZING these were? Hehe.

Chicken Tacos
Source: The Pioneer Woman
Printable Recipe 
Ingredients:

• Corn Tortillas (small Size)
• 2 whole Boneless, Skinless Chicken Breasts, Cut Into Pieces*
• Taco Seasoning
• 2 Tablespoons Canola Oil
• 1 can (4 Ounce) Diced Green Chilies*
• 1-½ cup Finely Grated Cheese (cheddar Or Cheddar/jack Mix)
• Sour Cream
• Hot Sauce
  
• 1 cups Thinly Sliced Romaine Lettuce (or Any Lettuce)*
• 1 whole Roma Tomatoes, Diced*
• Canola Oil, For Frying Tacos

*Since I'm only cooking for two I  cut down on a few of the ingredients*

Preparation Instructions

Season diced chicken liberally. Heat 2 tablespoons oil in large skillet over medium-high heat. Add the chicken and cook for a couple of minutes.

Dump in the diced green chilies. Stir and cook until chicken is totally done inside. Turn off heat and set aside.

Get all other ingredients (grated cheese, sliced lettuce, diced tomato, sour cream, and hot sauce) ready.
Also have a plate ready, as well as a stack of five or six paper towels to hold in your hand (this is for frying the tortillas)


TO FRY

To fry the tacos, heat a couple of inches of canola oil in a heavy skillet over medium-high. Place some chicken in the middle of a tortilla, then fold tortilla in half.

Clamp the tortilla shut with a pair of heat-proof metal tongs, then carefully lay the taco—one side down—in the oil. As you lay it in the oil, use the tongs to hold the top side down for a few seconds to form it in place. Once it stays put, repeat with two other tacos.

Turn tacos after 30 to 45 seconds, or when each side gets light golden brown (not too brown.)

One at a time, remove tacos from the pan with tongs, holding sideways as you remove them to allow oil to drip out of the sides. Place the taco in the stack of paper towels. Fold the sides and corners around the taco to tightly hold it, then give it three or four shakes to remove excess oil. Remove it from the paper towels and place on a plate. Repeat with other tacos in the pan.

As you continue frying the other tacos, have someone carefully place some grated cheese inside the tops of the tacos (gently pry them open just enough to place the cheese in). Then just let them sit until ready to serve—the cheese will melt as it sits in the warm taco.

To serve, garnish in this order: a smear of sour cream, dashes of hot sauce, shredded lettuce, diced tomato. You’ll need to slightly open up the tops of the tacos to get all the garnishes in there.

Tacos will be hot for a minute or two after frying, so let them cool slightly so you don't burn your hands :) ENJOY!!!

Buffalo Chicken Burgers

I found this yummy chicken burgers on How Sweet It Is.  I have a little obsession with buffalo sauce :) It's my favorite! These are so super easy and fast, why wouldn't you make these? They have a little kick, but not so much you can't enjoy the whole thing. 

Since I'm only cooking for two, I just froze the other two patties so we can have them another night. 

Buffalo Chicken Burgers

Printable Recipe
Adapted from How Sweet It Is

Ingredients:

1lb ground chicken breast

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup buffalo wing sauce (more or less depending on how spicy you like it)

1/2 cup parmesan cheese

cheddar cheese (or whatever cheese you like)

ranch dressing + buffalo wing sauce for topping

whole wheat buns

Directions:

Preheat grill pan (or outdoor grill)

In large bowl, mix ground chicken, salt, pepper, buffalo sauce, & parmesan cheese.  Make sure to mix well so all ingredients are evenly distributed. 

 

Form into patties and place on grill pan/grill

Cook 8-10 minutes on each side until grown on the outside and inside is cooked through.  During the last two minutes of second side, add your choice of cheese on top of pattie

Place burgers on bun and add ranch dressing and extra buffalo sauce if desired.

Makes these and enjoy! Hope everyone has a great week!

Spiced Chipotle Honey Chicken Breasts with Sweet Potatoes

I hope everyone had a fabulous week and weekend. We had a very busy week so I wasn't able to post until this weekend.  Between meeting our new church life-group on Tuesday night (I'm super excited about this by the way), watching MARCH MADNESS all week and buying a car this weekend, I haven't had a second to post this yummy recipe!  Speaking of March madness, Kentucky beat Ohio State, the overall number one seed! It was quite the nail-biter.  Thankfully, we pulled off the upset :) YAY UK!

Anyway, back to cooking...

Do you need a super-easy yet very flavorful mid-week chicken meal? This is it! I made this last week after work and it was so fast and easy. I have a love for sweet potatoes so when I saw this over at Pink Parsley, I knew this was a must-make.  A few years ago when I was in college my mom and I would meet after my night class at a local restaurant almost every week and I would always get a sweet potato, topped with butter & cinnamon (so amazing) and I was also eating one at home a week as well.  My skin started to take a tint of orange, NO LIE!  If you eat too many sweet potatoes, your skin will turn a little orange, especially if you are pasty white like myself.  Nonetheless, I didn't quit eating them, they are one of my all-time favorites!


Spiced Chipotle Honey Chicken Breasts with Sweet Potatoes
Printable Recipe 
Source: Pink Parsley

Ingredients:

4 sweet potatoes, peeled and cut into 1-inch cubes
3 tbsp olive oil
4 chipotle chiles in adobo sauce, minced
3 garlic cloves, minced
2 tbsp honey
1 tbsp apple cider vinegar
1 1/4 tsp kosher salt, plus more to taste
1 tsp ground cumin
1/2 tsp ground cinnamon
6 boneless, skinless chicken breasts (about 2 lbs)
chopped cilantro, for garnish

Directions:

Preheat oven to 400 degrees F. 

Place sweet potatoes into a medium bowl, set aside.


In a small bowl, mix together: 1 tbsp olive oil, chipotles, garlic, honey, vinegar, salt, cumin, & cinnamon, reserve 2 tbsp of paste.  Toss with the sweet potatoes.   Mix 2 tbsp olive oil with reserved 2 tsp of the paste and set aside.

Place sweet potatoes in the bottom of a roasting pan (I used a 9x13 cake baking pan b/c I don't have a roasting pan) and bake for 15 minutes.  meanwhile, rub the chicken breasted with remaining paste.

Stir the potatoes and place the chicken breasts on top, carefully.  Continue to roast until chicken is just cooked through, registering 165 on an instant read thermometer-about 15-25 minutes longer.

Divide the potatoes and chicken evenly among plates and serve.  Drizzle with a little extra honey if desired and garnish with fresh cilantro, ENJOY!


*I halved this to make a dinner for two, however I made the same amount of paste :)