Turkey Porcupine Balls Recipe

Turkey Porcupine Balls

I think I have told you guys before that my guys love meatballs. They’d probably be happy if I made them a couple of times per week. While I do like meatballs, I prefer to do different versions so that dinner isn’t monotonous!

Here are a few of the other meatball recipes that I have shared –

So if you have tried all of those I have yet another meatball recipe that I think you’ll love. My Turkey Porcupine Balls are super simple and very tasty. These little meatballs are super fun for the kids…the name alone will make them want to try them. The name comes about since the rice puffs up and spikes out of the meat and looks like little porcupines.

The original recipe is probably 30 – 40 years old and uses beef. I actually prefer the texture of chicken or turkey in my meatballs. I think you guys will like this one. The taste is great, the preparation is simple and it’s very budget friendly – a winning combination!

Remember this recipe is part of the Publix Menu Plan Week Of 9/11 – 9/17. Here are the other recipes that I have already shared – 

Turkey Porcupine Balls Recipe
 
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Serves: 4

Ingredients
  • 2 tablespoons vegetable oil
  • 20 oz ground turkey
  • ½ cup long grain rice
  • ⅓ cup water
  • ½ medium onion, minced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • 14.5 oz can of diced tomatoes
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce

Instructions
  1. In a large bowl, mix the turkey, rice, water, onion, salt, pepper and garlic powder until combined.
  2. Roll the mixture into 1 inch meatballs.
  3. Heat the oil in a large pan and brown the meatballs on all sides.
  4. Remove to a paper lined plate to drain then place in a large pot.
  5. Combine the tomatoes (with juice), beef broth and Worcestershire sauce and pour over the meatballs.
  6. Bring the mixture to a boil then cover and reduce heat to low.
  7. Simmer the meatballs in sauce for 30 – 40 minutes.
  8. Watch the sauce to ensure it does not boil out. Add additional broth if needed.

 

Linguini With Clam Sauce

Linguini with Clam Sauce

You know those nights when you open the fridge and stare blankly hoping that some kind of dinner inspiration will jump out and thump you in the head? Well-  keep this meal in mind when that happens!

I bet almost all of you have a decent stockpile of pasta. With a box of noodles and a few other ingredients, you can whip up my Linguini With Clam Sauce in a flash.

Ok…so maybe clams are not something you keep on hand at all times–but, I really think you should. I always try to keep a couple of cans of salmon and clams in my pantry at all times – just in case. On nights when I can’t quite get myself organized or when I need dinner in a flash…those cans are lifesavers. Ok well, they are definitely budget savers as they save us from a run through the drive thru or pizza delivery!

This recipe is one that I have made for MANY years. I started making this recipe when I was a just out of college, very poor, single gal. I’d make a batch and then eat it throughout the week.

Add in a little side salad and some garlic bread and dinner is done in about the time it takes to boil pasta! I am not one to cook multiple meals every night but my boys will not touch this dish. They tried it and just can’t handle the clams. I know…they are crazy – right? So I just make extra noodles and dump some jarred pasta sauce on their noodles. It works for me as I’ll just toss the leftovers in my fridge and enjoy another serving for lunch the following day ;-)

Remember this recipe is part of the Publix Menu Plan Week Of 9/11 – 9/17. Here are the other recipes that I have already shared – 

Linguini With Clam Sauce
 
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Serves: 6

Ingredients
  • 1 pound linguine, cooked according to package directions
  • 2 cans clams 6.5 oz, chopped in clam juice
  • 2 tablespoons butter
  • ¼ cup olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon dried parsley
  • ¼ teaspoon dried basil
  • ¼ cup parmesan cheese, grated
  • black pepper and/or red pepper flakes to taste

Instructions
  1. Heat olive oil and butter in a medium pan.
  2. Add garlic to the pan and cook for about a minute, until fragrant.
  3. Add clams, clam juice, parsley, basil, black/red pepper and allow to come to a boil.
  4. Add the parmesan cheese and serve over the cooked pasta.

Grab a couple cans of clams (just $1.50 each at Publix) and some of the BOGO Mueller’s pasta and put this one together for well under $2 per person!

Smothered Pork Chops

Smothered Pork Chops

Did you notice that Publix Pork Chops are on sale for $2.99/lb this week? That’s a nice price and means dinner without breaking the bank.

While pork is a relatively inexpensive meat, many folks can be intimated as they just aren’t sure what to do with it. There really are so many things you can do with pork. Have you tried my Grilled Pork Over Cold Noodle SaladPork Pot Pie CupsPretzel Crusted Pork Chops or Pork Chops With Apple & Onion Stuffing? All of those recipes super tasty and not hard to whip up.

Today I thought I’d share another recipe option. This one is a family favorite – Smothered Pork Chops! It takes no time to put together but it’s packed with flavor! Pick up a pack of pork chops this week at Publix and give this one a try…I think you’ll like it!

You can modify this one based on your taste. I love it with onions and mushrooms but my boys are NOT fans of the onions. I usually pick them out for them but if you don’t like them…just leave them out. I have made this one with buttermilk, cream and even milk. Now, I love it best with cream…but since I always have milk on hand that’s usually what I use.  I guess my point is that this one can be modified and still comes out delicious.

This recipe is part of the Publix Menu plan for the week of 9/4. Check out the other recipes that I have shared –

Smothered Pork Chops
 
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Author:
Serves: 4 – 6

Ingredients
  • 4 – 6 pork chops
  • 2 tablespoons olive oil
  • ¾ cup flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons butter
  • 8 oz sliced mushrooms
  • 1 medium onion, cut into strips
  • 2 cups chicken broth
  • ½ cup cream (or buttermilk or milk)

Instructions
  1. Mix the flour, garlic powder, onion powder, salt & pepper.
  2. Dredge the pork chops in the flour mixture, shaking off any excess. (Reserve the flour to be used later.)
  3. Heat the olive oil in a large skillet and fry the pork chops for about 4 minutes per side (until golden brown).
  4. Remove the pork to a plate and add the mushrooms and onions to the hot pan.
  5. Cook the vegetables for about 3 – 5 minutes – until softened and beginning to brown.
  6. Push the vegetables to one side of the pan and melt the butter in the empty section of the pan.
  7. Stir 2 tablespoons of the seasoned flour into the butter and cook for about a minute.
  8. Add the chicken broth to the pan and whisk to incorporate the butter/flour paste.
  9. Cook for 5 minutes – the broth will reduce slightly and thicken.
  10. Stir in the cream and place the pork chops into the pan, basting with the sauce.
  11. Cook for another 3 -5 minutes or until the pork is cooked through.

 

Swiss Steak Recipe

Swiss Steak -

 

I know…more “not so pretty” food but the nice thing is – this one tastes good and it’s super easy to prepare! Today I thought I’d share a Swiss Steak recipe with you guys.

This is a great recipe as you take an inexpensive cut of beef and simmer it in a tomato sauce until it’s super tender. Serve it over rice or potatoes and steam a few veggies and you have dinner with very little active effort! The only thing this one requires is time to let it cook. If you’d like you can do this one in the slow cooker to make things even simpler!

This is my mom’s friend’s recipe but I tweaked it slightly and it really turned out great. The best part is that it didn’t require me to be in the kitchen all night.

Swiss Steak Recipe
 
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Serves: 4 – 6

Ingredients
  • ⅓ cup oil
  • 1½ pounds round steak, cut into strips - Tip: have the butcher run the round steak through the cubing machine a few times then you can cut it into cubes or strips.
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • flour for dusting
  • 2 cloves garlic, crushed
  • 14.5 oz can diced tomatoes
  • 2 cups water or beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 large onion, cut in strips
  • 1 -2 bell peppers, cut into strips

Instructions
  1. Heat the oil in a large dutch oven over medium until hot.
  2. Sprinkle the meat with the garlic powder, salt and pepper.
  3. Dredge the meat in flour and shake off any excess.
  4. Add some of the steak to the hot oil and cook until brown on all sides. Cook in batches so as not to overcrowd the pan.
  5. Remove the browned steak to a plate and repeat until all the meat has been browned.
  6. Pour out all but about 1 teaspoon of the oil.
  7. Saute the garlic until fragrant.
  8. Add the onions, bell pepper, tomatoes, water (or broth), Worcestershire sauce and stir to combine.
  9. Return the meat to the pot and cover.
  10. Allow to simmer on low for about 2 hours.
  11. Serve over steamed rice or mashed potatoes.

Grab the Publix Eye Round Steaks, $5.29/lb and you can whip this one up at a nice price!

Poppy Seed Chicken Casserole

Poppy Seed Chicken Casserole

 

I meant to share this one over the weekend but I had so many folks here all weekend there was no way I was going to get it typed up. Here’s the final recipe for the Publix menu that matches the current ad. This one is a super, duper, simple recipe that you can make almost any time as it requires very few ingredients – Poppy Seed Chicken Casserole.

I have no idea where this recipe originated but I would bet that most of you have made it or had it at some point. It’s a pretty standard potluck recipe. I have seen them where the poppy seeds are part of the cracker topping as well. Sometimes folks even make it with the rice as part of the casserole. There are probably a million variations but this is the one I make for my husband.

I have mentioned that he is quite the casserole fan and this one is probably in his top 10. Now on the contrary…I can’t eat this dish. If you have visited me for a while, you know I do NOT eat sour cream or mayo. This recipe has a whole tub of sour cream…so it’s a no-go in my book. I don’t care if you can’t taste it…I know it’s in there and so I don’t touch it. We all have our quirks and that just happens to be one of mine ;-)

It’s funny because I have perpetuated the “no mayo or sour cream” resolve in my children. I just never serve it to them so they have never had a taste for it. I am the one who cooks – so for the most part…they get what I like to eat. Now my husband would eat a jar of mayo and a tub of sour cream and ask for more. Every once in a while I’ll fix him some of his favorite things. Jake likes this recipe but Jeb will not touch it. So whenever I do make this recipe, I half it and make a small casserole for Jake and Jim and chicken and rice for me and Jeb-a-doo.

If you don’t have my aversion to sour cream…you should like this one. Everyone who eats it always seems to like it. I have seen it at countless get togethers so obviously folks like it. It really is simple and very economical so grab some chicken and Ritz crackers and whip this one up without breaking the bank!

This recipe is part of the Publix Menu Plan Week Of 8/28. Here are the other recipes that I have shared so far this week –

5.0 from 2 reviews

Poppy Seed Chicken Casserole
 
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Author:
Serves: 8

Ingredients
  • 2½ – 3 cups cooked chicken, cubed
  • 1 10.5 oz can cream of chicken soup
  • 16 oz sour cream
  • 2 teaspoons poppy seeds
  • 2 sleeves of Ritz Crackers, crushed
  • ½ cup butter, melted
  • Cooked rice

Instructions
  1. Preheat the oven to 375º F.
  2. Mix the cubed chicken, soup, sour cream and poppy seeds in large bowl.
  3. Spread the mixture into a buttered casserole dish.
  4. Mix the crushed crackers with the melted butter.
  5. Sprinkle the buttered crackers over the top of the chicken mixture.
  6. Cover with foil and bake for 15 minutes.
  7. Remove the foil and bake an additional 20 – 30 minutes – until the casserole is bubbly and crackers are golden brown.
  8. Serve over cooked rice.

 

Shortcut Pulled Pork Hand Pies

Shortcut Pulled Pork Hand Pies

If you have been checking out my recipes, you might start to notice that I have a slight obsession with hand pies. There are so many reasons to love those little bread pockets. They are super simple to put together and they bake up very quickly. The options are endless – you could make a different version for every day of the week! Plus, you get to play with your dinner…gotta love handheld food.

I never saw or ate a Hot Pocket until I was in college. My mom never bought frozen convenience foods so it just wasn’t something we ate when I was young. Truth be told, I don’t think my boys have ever had one either. I am sure they’d love them, but since I can make a whole batch for a fraction of the cost, I opt for the homemade version.

The recipe I am sharing today is a good one for days when you need dinner in a flash. This recipe for Shortcut Pulled Pork Hand Pies is a great way to use leftover pulled pork. If you don’t happen to have leftovers…no worries! Just throw a Boston Butt in your slow cooker in the morning and then you just need another 25 minutes to prep and cook the hand pies for dinner.

This recipe is part of the Publix Menu Plan Week Of 8/28. Here are the other recipes that I have shared so far this week –

Shortcut Pulled Pork Hand Pies
 
Author:

Ingredients
  • 1½ cups shredded pork
  • ¾ cup sweet barbecue sauce
  • ¼ cup fresh cilantro, chopped
  • ½ medium red onion, chopped
  • ½ cup Monterey Jack cheese, shredded
  • can of refrigerated biscuit dough (large Grands type biscuits) or pizza/bread dough ball

Instructions
  1. Preheat oven to 350º F.
  2. In a medium bow, mix the pork, barbecue sauce, cilantro, onion and cheese until combined.
  3. Press or roll out the biscuits until they are large flat circles – approximately 2½ times the regular size.
  4. Add ⅓ – ¼ cup of the meat mixture in the center of the dough.
  5. Fold the dough in half and pinch the edges until sealed (use a fork to crimp the edges).
  6. Brush the top with olive oil or an egg wash.
  7. Bake for 15 – 20 minutes or until golden brown.

Notes
Homemade pulled pork is very simple. All you need to get started is a 3 pound Boston Butt and the dry rub of your choice. You can use a pre-made blend, create your own or you can even just use seasoning salt and pepper. I use a blend called Bad Byron’s Butt Rub Barbecue Seasoning – it’s delicious.
You want to coat your roast pretty heavily and then pop it in the slow cooker – nothing else needed! Remember to season it good…that’s a big chunk of meat and will need some flavor. Stick the cover on your slow cooker and turn it to low and let it go for about 12 hours.

 

Easy Slow Cooker Meatloaf

Easy Slow Cooker Meatloaf

 

I love my slow cooker it really does make life so much easier. On busy days, it is just awesome to have a meal waiting for you when you need it. So have you ever done meatloaf in your crockpot? If you haven’t you are missing out! Now it’s really not much easier than throwing it in the oven –BUT you do get a great perk…you get those 10 – 15 minutes of prep time back in the evening when you need them!

After school is one of the most chaotic times at my house. We get home and the boys need a snack. Then it’s time to get homework going and start up dinner. For me, it’s almost impossible to do all of that at the same time. With both boys needing me at various intervals, I can barely focus on one thing for more than a minute at a time. I find myself stopping and starting a task 20 times before it’s complete. So, if I can take one thing off the dinner prep list…I’ll do it.

I know not everyone is a meatloaf fan…but my husband and I love a good meatloaf. While it may not be as high on my list as a good ribeye, it’s up there pretty high. Slow Cooker Meatloaf is just good comfort food. It’s easy to prepare and when you allow the slow cooker to do it’s magic, it can also be a timesaver too!

While you can really do any meatloaf recipe in your slow cooker, you want to make sure that you use a lean meat. I don’t know about you but I don’t like to see my food sitting and cooking in a bunch of grease! You probably have noticed that meatloaves that use high fat content meats are usually baked on a rack to allow that grease to drip down and stay off the meat. Well, in a slow cooker it’s a little harder to get that meat raised. You can do it…a few loose wads of foil can do wonders. I have also stacked my meat on top of veggies to keep it out of the grease. In all honesty, a lean meat will still give you a great meatloaf. Plus with a super tasty sauce, you’ll still get great flavor.

foil meatloafI do have a cool tip for you. Whenever you are using your slow cooker and want to easily lift your food from the pot, create handles with aluminum foil. Just fold 1 – 2 long strips of foil and place them in your pot making sure they are long enough so that you can then just use them as handles to lift the meat once it’s done. As you can see in my picture, I went a little crazy and made mine super long…but hopefully you can see what I mean.

I have found it is almost impossible to get a large item out without those “handles” to help. Otherwise I end up having to break it up in pieces pulling it out with a spatula. Who wants to serve a meatloaf that’s in a bunch of chunks?

When you can, let that slow cooker do the work for you. You’ll appreciate that extra time when all you have to do is steam a few veggies and boil up some potatoes to have dinner on the table in less than 30 minutes!

This recipe is part of the Publix Menu Plan Week Of 8/28. Here is the other recipe that I have shared so far this week –

Easy Slow Cooker Meatloaf
 
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Author:
Serves: 6 – 8

Ingredients
  • 1½ pounds lean ground beef
  • 2 eggs
  • 1 cup Italian seasoned Panko bread crumbs
  • ¾ cup milk
  • ½ medium onion, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2½ tablespoons Worcestershire sauce, divided
  • ½ cup ketchup
  • ¼ cup brown sugar
  • 1 teaspoon ground mustard
  • 1 teaspoon yellow prepared mustard

Instructions
  1. In a large bowl, combine the beef, eggs, breadcrumbs, milk, onion, garlic, salt, pepper and 1½ tablespoons of Worcestershire Sauce.
  2. Mix well and shape into a loaf.
  3. Place in the crockpot.
  4. Combine the remaining ingredients in a small bowl and whisk until combined.
  5. Spoon ½ cup of the mixture onto the top of the meatloaf and reserve the rest for later (refrigerate until needed).
  6. Place the cover on the slow cooker and cook the meatloaf on low for 4 – 4/12 hours until cooked through – when a thermometer reads approx 160º.
  7. Spoon the reserved sauce over the meatloaf, cover and allow to heat through – about 15 minutes.
  8. Remove the meatloaf from the pot and allow to cool slightly before slicing.

Notes
To easily remove the loaf after cooking, create foil handles before the meat is placed into the pot . Simply place folded foil strips in the pot allowing them to drape over the edges and place the meat over the strips. Once the meat is done you just gently lift the handles to remove the meat from the pot with ease!

 

Curried Honey Mustard Chicken

Curried Honey Mustard Chicken -Oh boy — time to wake up those taste buds! My buddy Amy emailed me a recipe for Curried Honey Mustard Chicken that she said was beyond delicious. She added that besides being delicious it was also super easy – my favorite combination. I looked at the ingredient list and had everything on hand so I made a plan to whip this one up.

I made it this week and she didn’t lie…it was FANTASTIC and so dang easy! This one is going on my meal rotation and I will definitely be making this one again very soon! As you can see I paired it with some couscous and roasted brussel sprouts. That plate you see is the kind of meal that I love!

Now I will tell you that my boys took one bite and decided that it wasn’t their cup of tea. It has curry and cayenne but I didn’t want to modify Amy’s suggested recipe before I tried it. Luckily, I was smart and thought ahead. I roasted them a plain chicken breast as a backup. This one has a spice kick but it’s not a hot kick…it’s a flavor kick on a super moist chicken that is just fantastic.

The hardest part of this recipe is waiting for it to marinade. Once that is done, a few minutes in the oven and dinner is done!

This recipe is part of the Publix Menu Plan Week Of 8/28. Here is the other recipe that I have shared so far this week –

Curried Honey Mustard Chicken
 
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Author:
Serves: 4

Ingredients
  • 2 tablespoons butter, melted
  • ⅓ cup honey
  • ¼ cup Dijon-style mustard (I used stone ground dijon)
  • 2 tablespoons curry powder
  • 1 pinch ground cayenne pepper
  • 4 skinless, boneless chicken breasts

Instructions
  1. Combine the melted butter, honey, mustard, curry powder and cayenne powder and mix until combined.
  2. Place the chicken in a baking dish and pour the mixture over the chicken.
  3. Cover and refrigerate, allowing to marinade for at least 4 hours or overnight.
  4. Preheat oven to 375º F.
  5. Bake the chicken, covered, for 10 minutes.
  6. Remove cover and bake an additional 10 – 15 minutes (or until chicken is cooked through).

Notes
Adapted from Allrecipes

Grab some of the Springer Mountain Chicken BOGO $6.39/lb (unadvertised deal) and make this one for next to nothing!

 

Chicken & Dumpling Casserole

chicken & dumpling casseroleI told you guys that the recipes that I was sharing this week were going to be quick and easy. I also forewarned you that they might not be the most beautiful foods ever. This recipe for Chicken & Dumpling Casserole is very tasty but it’s just ugly. I mean there was really nothing I could do to make it look pretty. So please don’t let my lack of photography skills scare you away from trying this one!

This is one of the easiest thing to whip up and it has the great taste of chicken & dumplings with almost no effort. If you have tried my Slow Cooker Chicken & Dumplings this one has the same great taste but this one comes together much quicker. The prep of this recipe is very simple…while the overall recipe takes about 2 hours, almost all of that is spent just waiting. If you boil your chicken ahead of time, you’ll reduce the recipe to under 5 minutes of active prep and then 50 minutes of waiting for it to bake up!

I actually found this recipe on Facebook not too long ago. It was in my feed as my mom had “liked” the recipe.  I happened to have some chicken defrosting so after looking at the ingredients I whipped it up that same night. Well, my guys loved it. The entire pan was totally demolished. They liked it so much that I have already made it a second time. I added a few little tweaks the second time and once again it was completely gone…no leftovers at all!

Next time you need a recipe that is super easy and requires very few ingredients, you’ll want to give this one a try!

This meal is part of the Publix Menu Plan Week Of 8/21. Here are the other recipes that I shared –

Chicken & Dumpling Casserole
 
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Author:
Serves: 4 – 6

Ingredients
  • 1½ pounds of chicken – I used thigh meat
  • 1 cup all purpose flour
  • 1 cup milk
  • 2 tablespoons butter, melted
  • 1 can cream of chicken soup (10.5 oz)
  • 2 cups chicken broth (reserved broth from boiling chicken)
  • ¼ teaspoon salt
  • ¼ teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon parsley

Instructions
  1. Add the chicken to a pot and cover with water.
  2. Cover and cook over medium heat for about 1 hour.
  3. Remove the chicken from the pot and allow to cool – reserve the water/broth.
  4. Shred the chicken and place in the bottom of a 11×7 baking dish.
  5. Whisk together the flour, milk and butter then pour over the chicken.
  6. Whisk together the reserved broth, cream of chicken soup, salt, onion powder, parsley and pepper then pour over the casserole – DO NOT STIR.
  7. Bake at 350º for 50 minutes until the top begins to turn golden brown.
  8. Allow to cool for about 5 – 10 minutes before serving

Notes

Slow Cooker Asian Barbecue Chicken

Slow Cooker Asian Barbecue ChickenI told you that I’d be sharing some easy recipes and it really can’t get any easier than this one. It requires fairly standard ingredients that you probably have on hand right now. You toss everything in your crockpot and let it go.

I call this a barbecue chicken but it’s very similar to an Asian sticky chicken. The flavors are similar – you get that sweet taste on a super tender chicken with tons of sauce. I have been known to toss in pineapple, onions and bell pepper about an hour before we are ready to eat for a mock sweet and sour chicken.

Now, I am not a fan of stringy chicken so I don’t let this one go all day. I like to maintain the texture of the chicken so I opt to start this one around lunch time. You could throw this one on in the morning but be aware that you’d likely end up with shredded chicken.

This meal is part of the Publix Menu Plan Week Of 8/21. Here are the other recipes that I have shared so far –

Slow Cooker Asian Barbecue Chicken
 
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Author:
Serves: 4 – 6

Ingredients
  • 1½ pounds boneless chicken thighs (about 8 thighs)
  • ½ cup soy sauce
  • ½ cup brown sugar, packed
  • ½ cup ketchup
  • ⅓ cup honey
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated or minced
  • 1½ tablespoons corn starch

Instructions
  1. Place the chicken in the slow cooker.
  2. Whisk together all ingredients (except corn starch) and pour over the chicken.
  3. Cover and cook on low for 5 hours.
  4. After 5 hours, remove the chicken from the slow cooker and whisk the cornstarch into the sauce. Turn the cooker up to high and allow the sauce to simmer for about 5 minutes until thickened.
  5. Serve the chicken over rice with additional sauce.