SUN-DRIED TOMATO CHICKEN
Chicken with pasta, sun-dried tomatoes, and roasted red peppers. A unique pasta dish that goes great with bruschetta and a glass of wine.
Provided by Stephanie Moyle Barber
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat the olive oil in a skillet over medium heat, and cook and stir the chicken breast meat for about 10 minutes, until the chicken is browned. Add the garlic, cook and stir with the chicken for about 1 minute, and pour in the cream. Mix in the sun-dried tomato pesto, roasted peppers, basil, and cayenne pepper; simmer over low heat for 30 minutes, until the sauce has thickened.
- While the sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
- Serve the sauce over the cooked penne.
Nutrition Facts : Calories 598.7 calories, Carbohydrate 63.9 g, Cholesterol 97.4 mg, Fat 25.7 g, Fiber 4.4 g, Protein 29 g, SaturatedFat 10.7 g, Sodium 649.5 mg, Sugar 6.7 g
CHICKEN AND RICE WITH CORN AND SUN-DRIED TOMATOES
This dinner is family-friendly and makes a whole lot of food in a very short time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
- Reduce heat to medium and add onion, garlic, and bell pepper to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in lemon zest, oregano, cayenne, and rice and cook 1 minute.
- Add corn, tomatoes, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.
Nutrition Facts : Calories 765 g, Fat 25 g, Fiber 5 g, Protein 53 g
CHICKEN WITH ARTICHOKES AND SUNDRIED TOMATOES
Sun-dried tomatoes and feta cheese give this simple chicken dish a delightfully different twist.
Provided by Bren
Categories World Cuisine Recipes European Italian
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes. Stir chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through, about 10 more minutes.
- Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.
Nutrition Facts : Calories 512.1 calories, Carbohydrate 49.9 g, Cholesterol 78 mg, Fat 21 g, Fiber 7.2 g, Protein 33.3 g, SaturatedFat 7.3 g, Sodium 1722 mg, Sugar 3.4 g
SUN-DRIED TOMATO AND LEFTOVER CHICKEN RECIPE
Put last night's dinner to good use with this great leftover chicken recipe that takes just 10 minutes to prep. Next time, you'll want to cook up chicken specifically for this Sun-Dried Tomato and Leftover Chicken Recipe.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Combine ingredients.
- Spoon into 8-inch square baking dish sprayed with cooking spray.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g
CHICKEN THIGHS WITH SUN-DRIED TOMATO AND BASIL SAUCE
Chicken thighs cooked in a luscious, gluten-free creamy sun-dried tomato and basil sauce. Served with rice, it is the perfect fuss-free dinner.
Provided by Alida Ryder
Categories Chicken Dinner Gluten free
Time 55m
Number Of Ingredients 10
Steps:
- Heat a large, deep pan over medium-high heat and add a splash of oil.
- Brown the chicken thighs on both sides until they turn a deep golden brown and are cooked 3/4 way through.
- Remove the chicken from the pan and set aside.
- Add a bit more oil to the pan if necessary then saute the onion until soft and glossy.
- Remove the stalks from the basil leaves and chop finely. Reserve the leaves for later.
- Add the basil stalks and garlic to the onions and saute for 30 seconds before adding the sun-dried tomatoes. Saute for another minute then pour in the chicken stock and cream.
- Allow to come to a simmer then place the chicken back in the pan and cover.
- Allow to simmer for 10-20 minutes, checking regularly to make sure the liquid hasn't cooked away (top up with more stock if necessary), until the chicken is cooked through.
- At this stage, the sauce will probably have reduced but if you want more sauce (to serve with rice, for example), add another cup of stock (and more cream if you wish) then add the cornflour and milk mixture. Allow to simmer for 10 minutes until thickened.
- Slice the basil leaves and add them to the chicken along with the lemon juice, salt and pepper before serving.
Nutrition Facts : Calories 421 kcal, Carbohydrate 14 g, Protein 48 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 248 mg, Sodium 265 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
BASMATI-SUN-DRIED TOMATO RICE PILAF
Make and share this Basmati-Sun-Dried Tomato Rice Pilaf recipe from Food.com.
Provided by TishT
Categories One Dish Meal
Time 40m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in medium saucepan over medium heat until hot.
- Add shallots; sauté 1 to 2 minutes or until soft.
- Add rice; cook 1 minute, stirring constantly.
- Add tomatoes, salt, pepper and stock; mix well.
- Cover; bring to a boil.
- Reduce heat to low; simmer 15 minutes or until liquid is absorbed and rice is tender.
- Place in serving bowl; top with cheese.
CREAMY BASIL CHICKEN AND ORZO
This basil chicken recipe is an astonishingly easy, creamy, cheesy comforting dream laced with aromatic Italian herbs and cheeses. It's made by simmering the basil chicken in ONE POT with orzo, sun-dried tomatoes, and veggies spiked with nutty Parmesan and creamy mozzarella. This basil chicken is wonderful as is, or you can swap the veggies for your favorites. Serve this basil chicken recipe with garlic bread and tomato cucumber salad for an easy chicken dinner win!
Provided by Jen
Categories Main Dish
Time 30m
Number Of Ingredients 21
Steps:
- While chicken is still on the cutting board, pat it dry and season with ½ teaspoon salt, ½ teaspoon paprika and ¼ teaspoon pepper; set aside.
- Melt butter in olive oil in a Dutch oven over medium high heat until hot. Add onions and cook for 3 minutes. Add chicken and broccoli and cook until most off the chicken is opaque (chicken will not be cooked through). Add orzo, sun-dried tomatoes, garlic and red pepper flakes and cook an additional 1 1/2 minutes.
- Whisk 1 cup chicken broth with the cornstarch and add to the pot. Add remaining chicken broth and all remaining ingredients up to the "Add Later"/ cheeses.
- Cover the pot and bring to a simmer. Reduce heat to medium low and simmer for 8-10 minutes, or until orzo is tender, stirring every couple minutes so the orzo doesn't burn on the bottom, and replacing the lid. Add additional broth if the orzo isn't done and most of the liquid is evaporated.
- Stir in Parmesan cheese until melted followed by mozzarella until melted. Stir in fresh basil. Taste and season with additional salt and pepper (I add ¼ teaspoon more of each). If desired, you can make the dish "saucier" by stirring in additional broth, milk or cream.
CHICKEN WITH RICE AND SUN-DRIED TOMATOES
I found this recipe in a Weight Watchers cookbook, and changed it slightly to accomodate my family's taste. It was surprisingly good. I wish I could have thought of a more creative name for the recipe to tempt others to try it. The original recipe was 6 pts. per serving.
Provided by windhorse23
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large non-stick skillet heat the oil.
- Add the chicken and sprinkle with the oregano, salt and pepper.
- Brown the chicken, turning regularly, about 8-10 minute.
- Transfer to a plate.
- Combine the rice, celery, scallions and garlic in the skillet.
- Saute about 2 minutes on medium heat.
- Stir in the tomato juice, tomatoes (and a few spoonfuls of water if it looks dry.).
- Bring to a boil, reduce heat, and return chicken to the skillet.
- Simmer, covered, about 45 minute or until rice is done.
- Stir in the chickpeas and heat through, about 2 minutes.
Nutrition Facts : Calories 314.3, Fat 5.4, SaturatedFat 1.1, Cholesterol 91.7, Sodium 725.6, Carbohydrate 30, Fiber 3.9, Sugar 3, Protein 35.4
More about "chicken and rice with corn and sun dried tomatoes food"
SUN-DRIED TOMATO CHICKEN RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
4.9/5 (35)Total Time 35 minsCategory EasyCalories 766 per serving
- Place the sun-dried tomatoes and water in a blender or smoothie cup and process for 60-90 seconds, until it resembles tomato sauce.
- Heat the oil in a skillet over medium-high heat. Place the chicken in the skillet, skin side down. Cook for 5 minutes, until deep golden brown and crispy.
- Flip the chicken and fry for an additional 5 minutes. Reduce the heat to medium-low and remove the chicken from the skillet.
- To the same skillet, add the sun-dried tomato mixture. Cook for about 3-4 minutes. Add the cream, Parmesan cheese, salt, pepper, and red pepper flakes. Stir.
ONE PAN CHICKEN AND RICE WITH SUN DRIED TOMATO, PARMESAN ...
From gimmedelicious.com
4/5 (6)Estimated Reading Time 3 minsServings 4Total Time 40 mins
- Heat olive oil in a large heavy-duty pan or pot. Season the chicken thighs with salt and pepper and place skin-down in the hot pan. Cook 4-5 minutes per side or until golden and browned. Stir in garlic for just 30 seconds. Add 2 cups chicken broth; cover the skillet with the lid. Simmer for 12-15 minutes.
- Add the rice to the same pot, set the temperature to low and simmer the rice with the chicken, lid on, for another 12 minutes or until the rice has fully absorbed the broth. (tip: leave the rice and chicken covered with the lid on the stovetop with the stove-top so the steam can further cook the rice)
- After the rice is fully cooked, remove the chicken thighs from the pan and gently stir in the chopped sundried tomatoes, basil, and parmesan cheese. Return the chicken thighs to the pan and serve.(Bonus tip: for a crispy chicken skin. Sear the cooked chicken thighs skin-down in a nonstick pan, no need to add oil, for 3- minutes or until the skin is crispy.)
ONE PAN TOMATO BASIL CHICKEN & RICE - CAFE DELITES
From cafedelites.com
4.8/5 (26)Total Time 1 hrCategory DinnerCalories 560 per serving
- Preheat oven to 200°c | 400°F. Heat the oil in a large, deep ovenproof cast iron skillet/or pan (over 30 cm or 12-inches). Add the chicken, skin side down; sear for 3-4 mins on medium-high heat. Turn each thigh and sear until golden all over. Transfer the chicken onto a warm plate.
- Add the garlic; fry until fragrant (about 30 seconds). Add the onion and red peppers / capsicum; fry for about 3 minutes or until and onion is transparent. Stir in the sun dried tomatoes, rice, crushed tomatoes and chicken broth (stock). Season with salt, pepper and dried basil. Bring to a simmer and allow the rice to soak up all the tomato flavours.
- Place chicken thighs, skin side up, over rice. Bring to the boil; rotate the chicken in the tomato sauce to coat; cover with foil; transfer to preheated oven and allow to bake for about 40 minutes, or until the rice has softened and absorbed the liquid and the chicken is cooked through. Stir through an extra 1/4 cup of water to the rice ONLY if needed (if rice hasn't cooked fully).
- Remove cover; change oven settings to broil / grill on medium heat for a further 8-10 minutes or until the chicken is crispy and golden.
CHICKEN AND RICE WITH CORN AND SUN-DRIED TOMATOES... 1 ...
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CHICKEN WITH RICE AND SUN-DRIED TOMATOES RECIPE ...
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ONE-PAN CHICKEN THIGHS WITH SUN-DRIED TOMATO BASIL RICE ...
From juliasalbum.com
5/5 (2)Total Time 40 minsCategory Main CourseCalories 479 per serving
- Heat a large skillet on medium-high heat until hot. Add olive oil - it should run easily because the skillet is hot, but not sizzle or smoke. Generously season both sides of chicken thighs with salt and pepper. Sear them on high-medium heat in the skillet, skin-side down, for 5 minutes, until skins get golden brown color but don't get burned. Skillet should not be burned on the bottom. Flip the chicken thighs to the other side and sear for 2 more minutes on medium heat. Remove the chicken from the skillet (it will not be cooked through - you'll continue cooking it in the next steps).
- To the same (now empty) skillet, add chicken broth, uncooked rice, 1/4 teaspoon salt. Bring to boil. Mix everything well. Put chicken thighs on top, making wells for them in the rice. Reduce the heat to low boil simmer. Cover the skillet with the lid. Simmer for 15-20 minutes, covered, on low boiling simmer, until the rice is cooked through, and the chicken is completely cooked through (no longer pink in the center). If the rice absorbs all of the broth but is still tough, add about 1/2 cup water to the rice, cover with lid, and cook on low simmer until all water is absorbed, and the rice is cooked and tender in texture.
- Remove the chicken from the skillet. Add 1/2 cup of sun-dried tomatoes, drained of oil and chopped into smaller bites, chopped fresh basil (about 10 large leaves), and 1/2 cup of shredded Parmesan cheese to the skillet with rice (without chicken). Mix everything. Taste, and add more salt or olive oil from the sun-dried tomato jar, to taste.
CREAMY SUN DRIED TOMATO PARMESAN CHICKEN ... - CAFE DELITES
From cafedelites.com
5/5 (47)Total Time 25 minsCategory DinnerCalories 397 per serving
- In a shallow bowl, combine the flour, parmesan cheese, salt and pepper. Dredge in the flour mixture; shake off excess and set aside.
- Heat 1 tablespoon of the reserved oil in a large skillet over medium-high heat until hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 5-6 minutes each side, depending on the thickness of your chicken). Transfer onto a warm plate.
- Add the remaining 1 tablespoon of oil to the skillet; sauté the garlic until fragrant (about 1 minute). Add the sun dried tomatoes and mushrooms; fry until the mushrooms are just soft.
- Reduce heat to low heat, add the milk (or cream if using) and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to your taste and add the milk/cornstarch mixture to the centre of the pan. Continue to simmer while quickly stirring the mixture through until the sauce thickens. (Only use cornstarch if using milk for your sauce.)
INSTANT POT SUN-DRIED TOMATO CHICKEN THIGHS - SAVORY NOTHINGS
From savorynothings.com
Ratings 6Calories 445 per servingCategory Main Course
- Brown chicken: Set your instant pot to “sauté”. Heat the oil, then brown the chicken thighs on either side. Remove to a plate.
- Start sauce: Add the onion to the instant pot and sauté until starting to soften, about 2 minutes. Add garlic and Italian seasoning and cook for a few seconds. Switch off the instant pot. Stir in chicken broth and sundried tomatoes. Season with salt and pepper to taste.
- Pressure cook: Add chicken thighs back to the instant pot. Close the lid and set the valve to “sealing”. Choose “pressure cook” on the “high” setting for 12 minutes. Naturally release the pressure for 10 minutes before releasing any remaining pressure manually.
- Finish sauce: Open the lid. Remove the chicken and cover with foil on a plate. Combine milk and cornstarch in a measuring jug. Set the instant pot to “sauté” and stir in the milk slurry. Simmer until sauce has thickened. Stir in remaining ingredients and serve sauce over chicken.
SUN-DRIED TOMATO AND CHICKEN PILAF - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 3 hrs 30 minsCategory MainsCalories 468 per serving
- 1 Preheat slow cooker. Spray a heavy-based frying pan with oil, then cook chicken breasts on one side only over a medium-high heat until browned. Remove from pan with a spoon and reserve on a plate.
- 2 Cook onion and garlic (if using) in pan for 5 minutes, stirring, until lightly browned. Add tomatoes, sun-dried tomatoes and pesto. Season with black pepper and bring to the boil. Pour into slow cooker pot. Stir in hot stock.
- 3 Rinse basmati rice well in a sieve under cold running water, then stir into slow cooker pot with wild rice. Arrange chicken breasts on top of rice, browned side on top, pressing them just below level of the liquid so they don’t dry out during cooking. Cover and cook on high for 2 1/2-3 hours or until chicken is thoroughly cooked and rice is tender.
CORN SHELLS N’ CHEESE WITH SUN DRIED TOMATOES RECIPE - GOOP
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Servings 4Category Dinner Recipes
- Meanwhile, add a tablespoon of butter to a large frying pan over medium heat. Add garlic and cook for a minute until soft and fragrant, being careful not to burn the butter. Add the cream and milk and cook for a minute. Allow to rest.
- In a large blender, add the garlic/milk/cream mixture along with the mascarpone, parmesan, sundried tomatoes and anchovies. Blend until combined.
- When shells are al dente, drain and add to a baking dish. Pour the cheese mixture over the shells and mix to combine. Season with salt and pepper. Thickly grate a layer of parmesan over the shells, and add a sprig of thyme on top.
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- Rinse rice and check for any foreign objects. Cook according to package directions or in a rice cooker. (Place in a large pot with 2 cups water and bring to a boil. Immediately reduce to a simmer and cover. Simmer for 25-50 minutes over low-medium heat, or until rice is soft and all water is absorbed.)
- Melt butter in a saucepan and add minced garlic. Simmer over very low heat, watching constantly. DO NOT WALK AWAY. If the garlic burns, it will be a sad, sad day. Remove from heat and add the sun-dried tomatoes.
- Pour the garlic butter and sun-dried tomatoes over the cooked rice, then stir in the Parmesan cheese, and black pepper and serve!
CREAMY AVOCADO PASTA WITH CORN AND SUN-DRIED TOMATOES ...
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5/5 (1)Total Time 20 minsCategory Main CourseCalories 530 per serving
- Cook spaghetti in salted water according to package instructions until al dente. Be sure and reserve a cup of the pasta water if you drain the spaghetti.
- To the bowl of a food processor, add the flesh of two avocados, spinach, olive oil, lemon juice and salt and pepper and pulse until smooth. Add a little pasta water while continuing to pulse until you reach a smooth consistency that will coat the pasta nicely, about 1/4 cup should do it.
- Transfer cooked pasta to a large mixing bowl and add sauce, corn and sun-dried tomatoes. Gently toss with silicone tongs to combine all ingredients. You can add a little more of the pasta water to the bowl while mixing if needed to reach a nice, creamy consistency.
- Season pasta with more salt and pepper to taste. Transfer pasta to a serving bowl and top with shaved parmesan. Enjoy!
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