Simple Chicken Tortilla Salad a (a la Bajio's/Cafe Rio)

This chicken!!!! Oh MY! Wonderful, sweet, flavorful, crock pot made, addicting chicken! We love cafe rio and/or bajio's along with the rest of the world (or at least the ut, az, id world), but alas we do not live any of those places, so we have to make do at home or do without. I choose "make do". And I call my version "simple" because I didn't make the rice or beans that normally accompany a cafe rio/bajio salad, therefore creating what is in my opinion a realistic weeknight meal. Don't get me wrong though, those rice and beans are amazing--just too much work for me during the week.

And did I mention the chicken yet?! It could be used in so very many ways: burritos, tacos, nachos, enchiladas, breakfast, lunch, dinner, and dessert. For our purposes I chose the salad route. Which meant I had to make my own cafe rio knock-off creamy tomatillo dressing. It yields about 2 cups and I'll just say 2 solid cups of dressing was gone in 2 days. Enough said.

I wouldn't call this a bone fide replica, but it is a darn good alternative! I promise you should really make it.

Simple Chicken Tortilla Salad

{Chicken recipe from Six Sisters Stuff .com}

For chicken:

4 chicken breasts

1/2 cup salsa

1 T cumin

1/2 cup brown sugar

1 4 oz can diced green chilies

6 oz can sprite

Optional: red pepper flakes (1/4 t?)

Combine all ingredients in a crock pot. Cook on low 5-6 hours. Remove chicken and shred. Replace shredded chicken back in crock pot and cook 1 more hour. (Optional: thicken juices with a little cornstarch mixed in water-I didn't do this.) Serve however you want, but for salad follow remaining directions below. (Good freezable options: ziploc & freeze)

Cafe Rio-ish Dressing (Creamy Tomatillo Cilantro Ranch):

1 packet traditional hidden valley ranch mix-not buttermilk

1 cup mayonaise

1 cup buttermilk

2-3 tomatillos, husked, rinsed, diced

1/2 bunch of cilantro, give or take

2 cloves garlic, minced

juice of 1 lime

1 jalapeno, finely minced (may or may not choose to remove seeds)

Mix all ingredients together in blender. Simple as that. I recommend doing this awhile before it's needed to allow flavors to meld together in fridge.

Remaining Salad Ingredient Options:

Shredded romaine lettuce

Grape tomatoes, halved

Black beans, drained and rinsed

Avocado, pitted and chunked

Tortillas, either homemade or purchased raw and cooked at home. I find mine in the refrigerated section of my grocery store by the cheese, fresh pastas, etc. (Note: I don't think regular tortillas are a good candidate for this salad. Maybe if you're going the soft taco, enchilada, burrito route with the chicken, but not the salad.)

To assemble complete salad, cook tortillas. Place one tortilla on plate. Top with chicken, lettuce, other toppings and pour on that amazing dressing! Stuff your face.

Maple Brown Sugar Ham {Crock Pot}

And now a recipe a day for the most pleasing meal one could hope for AKA Averett Christmas 2011 Meal run down...

Juicy, flavor-filled, super easy, delciousness that's what this is. Ham slow cooked in the perfect combination of pineapple juice, real maple syrup, and brown sugar. Nothing more.

Maple Brown Sugar Ham {Crock Pot}

Recipe by Mels Kitchen Cafe

6-8 pound ham (this can be bone-in or out spiral cut or not, any kind will work, but if using solid non spiral cut ham I suggest cutting into quarters so juices can touch as much meat as possible)

1 cup dark brown sugar

1/2 cup pure maple syrup

2 cups pineapple juice

Place ham in a large crock pot. Mix brown sugar, maple syrup, and pineapple juice and pour over ham. Cover and cook on low 4-5 hours. An hour before serving I recommend removing ham, cutting it into slices, and then back into crock pot to soak up those amazing juices. Slice and serve.

Life-Changing White Chicken Chili

2 recipes today, yay! Pico de gallo follows. Hopefully back on the posting bandwagon, after a bit of a for no good reason break!

This is far and away the best soup recipe I have. It's even award-winning! As in it won first place at our ward chili cook-off one year long ago. However I was not the one who made it then, a friend of mine did and I immediately tracked her down for the recipe.

I usually make it in the crock pot but it can also be made on the stovetop, depending on your time constraints and what really takes it over the the top is a generous spoonful of homemade pico de gallo. A. Maze. Ing.

White Chicken Chili {Crock Pot}

Note: The recipe below is for stove-top directions, but following it are the crock pot directions.

Original Stove-Top Version: (smaller quantity-thicker and more chili-like)

1 lb chicken breast

1 medium onion, diced

2 cloves garlic, minced

2 15oz. cans great northern beans

1 can chicken broth

2 4 oz cans diced green chilies

1 t salt

1 t cumin

1 t pepper

1/4 t cayenne pepper

1 cup sour cream

1/2 cup heavy whipping cream

1 T finely minced jalepeno (or more to taste)

All seasonings may need to be adjusted to taste (salt, pepper, cumin, cayenne)

Cook chicken in broth, remove and shred. Saute onion and garlic until tender. Add to broth. Add beans (mostly drained), chilies, spices, jalapeno, and shredded chicken. Bring to boil, reduce heat, summer uncovered 30 minutes. Turn to low, stir in sour cream and whipping cream. Serve with a generous spoonful of pico de gallo.

Crock Pot Version: (feeds more and is a bit thinner, more soup-like)

2 chicken breasts, frozen or fresh

4 cloves garlic, minced

3 15oz. cans great northern beans

1 32 oz. carton chicken broth (4 cups)

1 small+1 large cans diced green chilies

1+ t salt

2 t cumin

1+ t pepper

1/4+ t cayenne pepper

1 1/2 to 2 cups sour cream

1 cup heavy whipping cream

1 T finely minced jalepeno (or more to taste)

All seasonings may need to be adjusted to taste (salt, pepper, cumin, cayenne)

Place fresh of frozen chicken breasts in crock pot. Pour in 2 cups chicken broth, making sure the breast are immersed-add more broth if neccessary. Cook on high 4 hours, until shreddable. Shred chicken and place back in crock pot. May need to skim the chicken broth a bit. Saute onions and garlic in a bit of oil until tender and fragrant. Add to crock pot. Pour in remaining broth (if any is left), mostly drained beans, green chilies, salt, cumin, pepper, and cayenne. Cook on low for another 3-4 hours, or high 2 hours. 30 minutes before serving add sour cream, whipping cream, and jalapenos. Before serving, taste and adjust if neccessary. I usually always add more salt, pepper, cumin, and cayenne. Ladle into bowl and serve with fresh pico.

Shredded Southwest Beef Tacos {Crock Pot} w/ Chipotle Coleslaw

These tacos were a delightful little addition to our taco repertoire. I usually lean more towards the chicken variety, but every now and then it's nice to have some beef and one of the great things about these, aside from the crock pot of course, is that they make a large quantity of southwest flavored, shredded beef that I imagine could be easily frozen and used in any number of other applications. Homemade baked taquitos, smothered burritos, quesadillas, or some seriously filling nachos come to mind. But what I loved the most about them was the cool, smoky chipotle flavored coleslaw to serve on top. I loved how the crispy, cool, creamy coleslaw offset the warm, somewhat spicy beef. A fabulous texture party going on in my mouth. I definitely recommend trying these and loving all the left over meat options you'll have because of it.

Shredded Southwest Beef Tacos {Crock Pot} w/ Chipotle Coleslaw

{recipe from Cooking like a Champion via Smitten Kitchen}

3 pounds beef brisket or bottom round Kosher salt Freshly ground black pepper 2 tablespoons vegetable oil 5 cloves garlic, peeled and smashed 1 spanish or yellow onion, halved and thinly sliced 1 tablespoon chili powder 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4 cup apple cider vinegar 1 1/2 cups water 1 (14 1/2-ounce) can whole peeled or petite diced tomatoes, with their juices 1 to 2 whole canned chipotle chiles in adobo 2 bay leaves 1/4 cup molasses (optional, I left this out-thought it sounded kinda gross) To serve: Corn or flour tortillas Chipotle Slaw, recipe follows Season all sides of beef roast with salt and pepper. Heat veggie oil in skillet on med-high heat just shy of smoking. Sear meat on all sides. Place in slow cooker. To drippings in pan add garlic, onion, chili powder, coriander and cumin and stir until fragrant about a minute. Add vinegar and scrape up bits from bottom of skillet. Stir in water, tomatoes (crushing them if using whole), chipotles, and bay leaves. Pour all of the mixture over meat in slow cooker. Cook on low for 8-10 hours. Shred beef and add back into crock pot juices a little while before serving. Serve on tortillas topped with chipotles coleslaw. Chipotle Coleslaw 2 t finely chopped canned chipotles in adobo 1/2 cup mayo 2 T honey 1 T fresh lime juice 1/2 pound (about 2 cups) shredded cabbage or coleslaw mix 1/4 cup finely chopped red onion 1/2 cup thinly sliced green onion Combine chipotle, mayo, honey, and lime juice in large bowl. Add cabbage and onions, tossing to coat. Add salt and pepper to taste. Refrigerate until ready to serve.

Sweet Balsamic Glazed Pork Loin {Crock Pot}

I've said before that this, this, and this are the best pork recipes out there and believe you me they are darn good. But my friends, this here recipe is exceptional. I was admittedly a bit unsure of how the balsamic vinegar would play out with the pork, but boy oh boy I need not have worried. It's the perfect pairing.

The pork itself is the picture of ease and juicy, tenderness thanks to the 8+ hours it spends in our little friend the crock pot. And the sauce is the best of full-flavored-a-little-bit-sweet-a-little-bit-sour goodness. If you're dining with the feint of heart, it's nice that the sauce is a condiment that can either be used or skipped, but as my word is my bond you won't want to skip it. That would be a travesty of epic proportions!

With the season of holiday's upon us this would be a stand-out main dish at any event. Also, it's so easy and hands off that you won't need to worry about the main portion of your entertaining meal, you've got that part in the bag! So you can go ahead and dig into more time consuming fancy sides if you want instead. Parties aside this pork will definitely grace our sunday dinner table often and I think it should yours too.

Sweet Balsamic Glazed Pork Loin {Crock Pot}

{doubled and adapted recipe from Mel's Kitchen Cafe of course!}

PORK:

4 lbs (give or take) boneless pork loin roast (not tenderloin) rinsed, dried, and trimmed of excess fat and silver skin-blech!

2 t ground sage or poultry seasoning

1 t salt

1 tsp pepper

2 cloves garlic, finely minced

1 cup chicken broth (or water)

GLAZE:

1 cup brown sugar

2 T cornstarch

1/2 cup balsamic vinegar

1 cup water

4 T soy sauce

In a small bowl, combine all ingredients listed under pork and rub thoroughly all over prepared roast. Place in slow cooker and pour in 1 cup of chicken broth (or water). Cover and cook on low 6-8 hours. Near the end of cooking time for the roast remove pork from the slow cooker , shred into medium-large pieces, and place back in juices while you move on to the sauce. Combine all the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce heat and let simmer, stirring occasionally, until it thickens. (doesn't take long)

Arrange shredded pork on serving platter, spooning some of the juices over it. Then drizzle generously with balsamic glaze and serve.

Remove pork from the crock pot, shred, and

Beef Stroganoff {Crock Pot}

Boy do we love classic comfort food recipes, especially in the winter. And white, powdered sugar snow winter is precisely what I see out my window. I think that stroganoff lends itself very well to a crock pot meal and you know by now that we love those too. The meat is tender, fall apart goodness and the sauce is little bit tangy and a lot creamy. Serve this over mashed potatoes, rice, or egg noodles and try not to lick your plate.

Beef Stroganoff {Crock Pot}

{Recipe source: Mel's Kitchen Cafe, where else?!}

2-3 lbs stew meat

1 t salt

1/4 t black pepper

1 medium onion, diced

1/4 t garlic salt

1 T worcestershire sauce

1 1/2 cups beef broth

1 T ketchup

1/3 cup flour

6 T apple juice (or water)

4-8 ozs mushrooms, sauteed until mostly soft in butter

1/2 cup sour cream

Place stew meat, salt, pepper, and onion in slow cooker. Stir to distribute seasonings. In another bowl mix garlic salt, worcestershire sauce, beef broth and ketchup and pour over meat. Cook 7-9 hours on low or 4-5 on high. About 30 minutes before serving, whisk apple juice and flour together really well and pour into the slow cooker, whisking quickly to prevent lumps. Add sauteed mushrooms too. Cook on high for 30 minutes and then stir in 1/2 cup sour cream right before serving. Serve over rice, noodles, or potatoes.

Can freeze and reheat on the stove or crock pot.

French Dip Sandwiches {Crock Pot}

Talk about a throw back to my childhood. We often had roast for Sunday dinner growing up and my grandma would sometimes use the left over meat for french dip sandwiches afterwards. I loved them. This is my interpretation of one of my favorite childhood dinners. And you know, I think it's safe to say it's becoming a childhood favorite for my kids too!

The au jus is so flavorful thanks to the roast imparting it's juices all day long and the meat itself is fall apart tender and juicy. Broil up some good crusty rolls and melt some provolone or any other white cheese you like and you have sandwich dipping heaven. And some of the most outlandishly good leftovers one could ever hope for.

French Dip Sandwiches {Crock Pot}

1 2-1/2 pound beef roast, trimmed of excess fat

1 carton (32 oz.) beef broth

1 package au jus mix

1/2 a package onion soup mix

garlic salt

black pepper

veggie oil

Heat a couple tablespoons of vegetable oil in a skillet on med-high heat until piping hot. Meanwhile sprinkle roast with garlic salt and black pepper. Sear on all sides. Pour beef broth and mixes into medium crock pot (it's best of the crock pot style allows for the roast to be mostly submerged). Whisk together and add some fresh ground pepper. Once roast is seared gently place in broth mixture and cook on low 8-10 hours. 30 minutes to an hour before serving remove roast, shred, and place back in broth. Serve meat on toasted rolls with melted cheese (we just put ours under the broiler for a bit) with a generous bowl of au jus for dipping. Delicious!

Slow Cooker Chops

Another crock pot recipe that's a hit and so easy! You can never have too many you know. 3 ingredients+the meat are all you need for a hearty, home-cooked, low-fuss meal. There's chatter around that using canned cream soups is gross and well I'm not buying it! I'll use them till the day I die and this recipe is all the better for it. The pork falls apart after spending all day in a slightly tangy sauce, thanks to the addition worcestershire and ketchup. Serve it with some buttered egg noodles and a green vegetable and you've got an exceptional week-night meal.

Slow Cooker Chops

4 boneless pork chops, left whole or cut in half

1 regular size can cream of mushroom soup

1/4 cup ketchup

2 t worcestershire

Garlic salt and pepper for seasoning

Sprinkle chops with garlic salt and pepper. Place in crock pot. Combine remaining ingredients and pour over chops. Cover and cook on high 3-4 hours or low 7-8 hours. Serve with buttered egg noodles.

Variation: May add one sliced onion.

Crock Pot Lasagna

In case you didn't know by now, the crock pot is my dear friend. I use it religiously especially through the colder months which are unfortunately already here in my neck of the woods. The crock pot helps make that post-school/pre-dinner "witching"hour a little more manageable for me, what with not having to worry about making dinner and homework and piano practice and, and, and...you get the picture.

This lasagna is a great crock pot meal, it might not look all that pretty but its taste more than makes up for its looks and it is one of the easiest meals in a crock pot to assemble, particularly if you opt for jarred spaghetti sauce and I certainly do! If you aren't sold by now, let me share one last tempting tidbit-it's a 4 hour tops cook time (on low). So if you aren't on your game at 9 in morning for an 7-8 hour recipe, you can throw it in around 2 or 3 in the afternoon and it's good to go by dinner time. So great!

Crock Pot Lasagna

{Recipe source: Maren Layton}

6-9 lasagna noodles, uncooked (I use the flat not curly kind)

1 lb ground beef or turkey, browned and seasoned with italian seasonings i.e. basil, oregano, marjoram, garlic powder or salt, onion powder, and red pepper flakes

1 jar (28oz) spaghetti sauce

16 oz cottage cheese

1 cup grated mozzarella

Spray crock pot with cooking spray. Be sure to drain the browned meat really well. Spread a thin layer of spaghetti sauce in bottom of crock pot. Layer 2-3 uncooked noodles on top (I use a smaller round crock pot and have to break them them up a bit), then 1/3 meat, 1/3 spaghetti sauce, 1/3 cottage, cheese, and 1/3 grated mozzarella. Repeat layers two more times. I try to save a little bit of the sauce to put on the very top for moisture purposes. Cook on low 3-4 hours, but not longer than 4. Makes a good 6-8 servings.

Teriyaki Chicken Sandwiches {Crock Pot}

I've been making this recipe for years. It was shared with me by my good friend Darla way back when we were going to school and had one baby a piece. Those were the day, right?! Anyhow, it's definitely not a fancy recipe by any means and that's why I love it. 3 ingredients besides the chicken and uses the crock pot for ultimate ease. Doesn't get any better!

Teriyaki Chicken Sandwiches {Crock Pot}

{Recipe from Rachael H. via Darla}

Use equal parts:

brown sugar

soy sauce

pineapple juice

For 2 chicken breasts:

1 can pineapple juice (6oz.)

1/2 cup brown sugar

1/2 cup soy sauce

Additional items needed:

Buns

Cheese (optional)

Crushed pineapple (optional)

Greens (optional)

Place chicken breasts in crock pot. Mix together pineapple juice, brown sugar, and soy sauce. Pour over chicken. Cover and cook for 6 hours on low or 3 on high. About 1 hour before serving, remove chicken shred, and place back in juices. When ready to serve, broil buns add chicken, cheese, crushed pineapple, and greens to buns and serve.

Sweet and Spicy Chicken Tacos {Crock Pot}

Apparently we're on a mexican food kick in our household these days, and why not when it's all so good?! This easily ranks up there in my top ten easiest and somehow uber-delicious meals. The original recipe calls for 4 ingredients, I add garlic to mine taking it up to a whopping 5. Throw in the fact that you cook it in the crock pot and I'm sold. It's perfect for either a weeknight or company over dish. Love when I find something that's simple and yet still company over worthy!

Sweet and Spicy Chicken Tacos {Crock Pot}

{Slightly adapted from Mels Kitchen Cafe}

2-3 chicken breasts (can be frozen to start)

1 15 oz can petite diced tomatoes

1/3 cup brown sugar

1/4-1/2 t crushed red pepper flakes, I recommend closer to 1/2 t-my kids can handle the heat!

2 cloves garlic, crushed

Corn tortillas

Favorite taco toppings: cheese, tomatoes, avocado, cilantro, salsa, lettuce, etc.

Place chicken in crock pot. Mix tomatoes, brown sugar, red pepper flakes, and garlic together and pour over chicken. Cook on low 7-8 hours or high 5ish. At least 30 minutes before serving, and I prefer and hour or more, remove chicken, shred, and place back in juices. Serve with tortillas and favorite taco toppings.

Note: Other recommended uses could be burrito filling, enchilada filling, nachos, or taco salad of some kind. I think I may have to try my hand as using it as a stand-in for homemade cafe rio salad with tomatillo dressing, yum!

Coleslaw Topped Pulled Pork Sandwiches {Slow Cooker}

Hot Diggety these are good! Slow cooker BBQ slathered pulled pork topped with creamy, cool coleslaw means summer at it's finest. I'm not sure I can ever appreciate pulled pork without coleslaw again. This was our 4th of July fare this year and it might just become tradition. Delicioso!

Coleslaw Topped Pulled Pork Sandwiches

{Recipe Source: Our Best Bites}

For Pulled Pork:

3 lb. boneless pork shoulder

Garlic powder

Onion powder

Kosher salt

Black pepper

Smoked paprika or liquid smoke

Chicken or beef broth

About 12 oz. of your favorite BBQ sauce

About 12 high-quality rolls

Coleslaw (see recipe below)

Rinse pork roast well in cold water and trim of excess fat. Be thorough in this process, it’s important for non-fishy smelling/tasting weird pork! Pat dry. Sprinkle roast with liquid smoke, a few drops’ll do ya, and seasonings and place in slow cooker. Add about 1/2 inch of broth (or water) and cook on low for 8-10 hours.

When the roast has cooked, drain liquid and then return to the slow cooker and gently shred. Pour enough sauce over the meat so it’s well-incorporated but not soupy, and gently mix. Return the lid to the crock pot and heat through. When ready to serve, slice rolls (toast in desired) and add meat. Top with coleslaw. Cheese and dill pickles are good toppings too!

Memphis-Style Coleslaw
Recipe from ourbestbites.com

1 c. mayonnaise
2 Tbsp. Dijon
2 Tbsp. apple cider vinegar
2 Tbsp. sugar
1/2 heaping tsp. Kosher salt
1 Tbsp. grated onion
2-2 1/2 tsp. celery seed
1 16-oz. bag shredded cabbage with carrots (I liked using a combination of pre-mixed coleslaw and finely shredded napa cabbage that I already had on hand)
1/2 minced green bell pepper
1 carrot, peeled and grated

Combine mayo, mustard, vinegar, sugar, salt, onion, and celery seed. In a large bowl, combine shredded cabbage, carrots, and green pepper.

Toss with dressing and refrigerate for at least 2-3 hours and up to about 3 days.

Chicken Coconut Curry {Crock Pot}

Do you love curry? Do you love your crock pot? Do you love curry in a crockpot? I do! This is a super easy curry recipe that takes practically no time to make (aside from the actual cooking time, of course). We have no indian food restaurants where I live and that's just sad. So this is what I've found to a get a little indian curry fix. The basmati rice you see, is cooked with turmeric to get that great yellow color and some peas were thrown in too. Notes on that cooking process at the end of the curry recipe. We serve this with homemade naan, which is delicious indian flat bread, and I'll share that recipe later this week (I'm headed out of town to a lovely land with lots of great restaurants and have about this many-ZERO-meals planned. Cooking is great, but breaks are even better!) In conclusion, this meal=SO GOOD!

Chicken Coconut Curry {Crock Pot}

(From a recipe off tastykitchen.com)

2 large chicken breasts, chunked

1 whole onion, peeled chunked

1 whole small green bell pepper, chunked

2 cloves garlic, peeled

1 can (6 oz.) tomato paste

1 can (14 oz.) coconut milk

1 1/2 tsp salt

1 T curry powder

1 T garam masala (indian spice mix)

2 T water

1 1/2 T cornstarch

Cilantro for garnish

hot cooked basmati rice for serving

Place chicken cubes in slow cooker. Place remaining ingredients--minus water, cornstarch, and cilantro--in food processor and blend until mostly smooth. Pour sauce over chicken. Cook covered on low for 6 hours. About an hour before serving, check consistency and if you want it thicker mix water and cornstarch in small bowl and stir into crock pot. Serve garnished with cilantro and over basmati rice.

Optional Basmati Rice recipe:

2 cups basmati rice

4 cups water

4 T butter

1 T turmeric

frozen peas, optional

Bring water, butter, and turmeric to a boil over high heat. Stir in basmati rice and put on lid. Turn heat off and let sit, untouched for 20 minutes. Remove lid after 20 minutes and stir with fork. Add frozen peas if desired and replace lid for a bit while peas defrost and warm. Stir again and serve.

Slow Cooker Ranch Pork Roast

This is the best pork roast I've ever had and the easiest to make. I always do all my roasts (other then tenderloins) in the crock pot. It's totally hands off for Sunday dinners and so long as you cook your meat for a good 7-9 hours, it's a no-fail tender, flavorful, shredded meat main dish. Just pop it in the crock pot on sunday morning and you'll have the most fabulous main dish ready by dinner time, not to mention the wonderful smell in your house.

The ranch dressing mix does something magical to the flavor of the pork in this recipe. I'm betting once you've tried this you'll never go back to whatever way you previously cooked a pork roast. I sure haven't.

Slow Cooker Ranch Pork Roast

4 lbs or so pork roast, boneless

1 package ranch dressing mix

2 cups chicken broth

2 cloves garlic, minced

Garlic or season salt

Black pepper

Few tablespoons vegetable oil for browning

Rinse and dry pork roast. Heat few tablespoons oil in a large skillet on high/med-high heat. Season roast with garlic salt or seasoned salt and fresh ground pepper. When pan is good and hot (oil is rippling) carefully place roast in hot oil. Don't move around yet! Let sear a couple minutes and then carefully turn over. Repeat on each side until entire roast has a nice brown crust. Put roast in appropriately sized crock pot. Sprinkle with ranch mix and minced garlic. Add 2 cups or so chicken broth. Cover with lid and cook for at least 7 hours, I think 8 is perfect. About 30 minutes before serving, remove roast from crock pot to a cutting board and shred into large chunks. Place back in crock pot with all the yummy flavorful juices. To serve remove to a serving platter and pour some juice over all.