Week of Oct 23, 2016

Breakfast Casserole

Sun Grilled Burgers
Mon Breakfast Casserole
Tue Lemon Fried Chicken and Edamame Rice
Wed Corn Chowder and Cheddar Biscuits
Thur Pot Roast
Fri Hot Beef Sandwiches
Sat Vegetable Fried Rice

Breakfast Casserole Bake

1 lb roll breakfast sausage

10 eggs

3 oz cream cheese, softened

2 cups shredded cheddar cheese

1 can cream of mushroom soup

1 tsp each salt and pepper

Preheat oven to 350F. Brown and drain the sausage.  In a separate bowl, soften the cream cheese in microwave for 10 seconds. Mix cream cheese, eggs, salt, pepper, and soup together. Pour into a 9 inch round pie pan. Softly shake pan a little to let egg mix settle down and let air out. Sprinkle cheese on top. Bake until center reaches 165F temp, is brown on top, and sets up - about 40-60 minutes. Let sit for 5-10 minutes before slicing.

OR EASY ONE PAN MEAL: if you'd like to make this dish a whole meal, layer two bags of Jimmy Dean Sausage/bacon Breakfast Skillet in a 9X13 inch pan. Remove the sausage from the list. Pour above egg mixture over the Sausage mixture and bake as directed above.
Serving with toast and fruit salad.

POT ROAST

Ingredients
3 lb chuck roast
salt and pepper
1 large onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped

Crock Pot Roast`

6 medium red potatoes, quartered
1 tbsp thyme
3 bay leaves
1 teaspoon dried rosemary
1 tbsp Worcestershire sauce
1 tsp browning liquid
5 cups beef or veggie stock
Directions
Brown roast in 2 tbsp oil on high heat preferably in the roasting pan or cast iron pot (Dutch oven) you will be using to roast meat in oven. Turning to brown on all sides. Remove meat. While still on high heat, add 1 cup of the stock, scrap pan. Add all other ingredients except potatoes to pan. Return meat and add enough stock so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Bake covered with foil /lid for 3 hours at 350F. Turn meat over every hour. Remove meat. Add potatoes to pot, and return meat. the liquid should cover the potatoes. Add more HOT stock if need. Cover. Cook for one more hour or until potatoes are tender.
Roast should be fall-apart tender when done.
For Gravy:
2 tbsp all-purpose flour
2 tbsp butter
mix together, whisk into drippings from roast pan on high heat. Boil, whisking constantly until thickness is reached.

Hot Beef Sandwiches
12 slices white bread
Leftover Roast Beef (at least 1 cup)
Leftover Beef Gravy (at least 2 cups)
Heat beef and gravy together in a sauce pot until hot. Pour over bread. Serve with mashed potatoes and a vegetable.
NOTE: If you do not have enough gravy, make more using a can of beef stock, 1 tsp Worcestershire Sauce and 2 tbls flour. Mix together with any leftover gravy you  have (or alone, if you have no leftovers). Boil until thickness is desired. Taste, add salt and pepper as necessary.
Makes 4 large 3-piece servings

Fried Rice without extra veggies

1 bag Vegetable Stir-Fry Mix, 16 Oz, (I like Sugar Snap Pea Mix, you can use any you prefer.)
3 cups cooked white rice
1 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp sesame oil
1/2 cup peas and carrots frozen mix (optional)
2 eggs
Scramble eggs, cook. Warm up carrots and peas and veggie mix. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated. Stir in eggs and veggies. Serve.

Lemon Fried Chicken

Ingredients:

vegetable oil to cover bottom of large skillet

2 boneless chicken breasts, sliced into 1 inch cubes

Salt and pepper

Breading:

¼ cup corn starch

1 cup panko bread crumbs

1 egg and ½ cup milk beat together.

Sauce:

4 teaspoons cornstarch, mixed with 4 teaspoons water

1 lemon, juice and zest

3 tablespoons light brown sugar

3 tablespoons rice wine vinegar

1/2 cup chicken stock

Directions

Set up breading station for chicken. Sprinkle chicken with salt and pepper. Cover each piece in corn starch, then egg mix, then panko.

In the large non-stick skillet, heat oil over medium high heat. Add to pan. In a sauce pan, stir together juice, zest, sugar, vinegar and chicken stock and bring to a simmer. Stir in cornstarch mixture and bring liquid to a simmer. Simmer until reduced. Serve over chicken.

Beef Pot Roast

4 cloves garlic, pressed
NOTE: SLOW-COOKER directions:Add vegetables to bottom of cooker. Pour in stock and bay leaves. Put roast on top and add seasonings. Cook on high for 6 hours. At the last 2 hours, mix in the flour and butter mixture.

Veggie Fried Rice

Week of Oct 17, 2016

Mon Fettuccine Alfredo with Crisped Bacon
Tue Beef Tostadas
Wed Chicken Strips and Potato Wedges
Thur Spaghetti and Meatballs
Fri Bite of Eastgate - Meatballs
Sat - Grilled Cheese and Tomato Soup

Ground Beef Tostadas
vegetable oil for frying
1 lb ground beef (80/20)
1 packet taco seasoning
1 tbsp tomato paste
1 cup water or beef broth1 10-ounce can Mexican-style diced tomatoes with green chiles (optional)
1 15-ounce can refried beans
1 large white onion, chopped small
1/2 cup chopped cilantro2 cups coleslaw mix or shredded cabbage
Juice of 1 lime, plus 4 limes (cut into wedges for serving)
12 taco size corn tortillas
2 cups shredded cheddar cheese

Directions
Sprinkle taco seasoning on beef. Brown meat in large skillet. Once browned, add broth/water and tomato paste. Cook until hot.
Heat the vegetable oil in a medium skillet over medium-high heat. fry each tortilla and set aside.
Heat refried beans according to can directions.
Meanwhile, toss the chopped onion, lime juice, cilantro, and 1 tsp salt in a bowl.
Divide the tostadas among plates and spoon the beans on top, then the beef. Top with the cheese, slaw, tomatoes, and the onion mix. Serve with lime wedges.

Chicken Strips

homemade "Shake and Bake" Chicken Strips

2 skinless, boneless chicken breast cut into strips

1/2 cup flour

1 12 cup plain bread crumbs

2 tbsp seasoning salt

1 tbsp garlic powder

Milk

Soak chicken in a bowl of milk, enough milk to cover all the chicken. Put flour, seasoning salt, garlic, bread crumbs, into plastic freezer bag (gallon size) and shake to mix. Put in a few chicken strips at a time and shake until coated. Use olive oil to coat the cookie sheet. Lay coated strips on the sheet in single layer (no over lapping). Bake at 350F in the oven (or toaster oven) until done and golden brown - about 20 minutes. Turning chicken over once.

Serve with roasted potato wedges.

Spaghetti and Meatballs
1 lb dried spaghetti
1 (25 oz) jar of marinara sauce

1 lb ground Italian sausage OR ground beef/turkey (or combination of those)

1/2 cup Italian style bread crumbs

1 egg

1 tsp each salt and pepper

1/2 cup grated parmesaen cheese
Prepare spaghetti according to package directions.
Meatballs:
Combine ground meat, bread crumbs, cheese, egg, and salt and pepper in a large mixing bowl (I like my Batter Bowl for this), mix just until combined. Do not over mix. Using small or medium size scoop, spoon out scoop-fulls of mix, roll into ball and drop meatballs in large nonstick skillet - all should fit. Cook on medium heat, stirring occasionally, until browned and internal temp of 165F is reached. Add sauce to skillet. Simmer until hot.  Serve on top of pasta.

FRIDAY- I am making a double batch of meatballs for my daughter's school event on Friday.

Grilled Cheese and Soup

8 slices of bread

16 slices of cheese (I like cheddar or american)

butter, softened OR mayo OR margarine

1 can Campbell's Condensed Tomato Soup (made according to directions with water)

Goldfish crackers for soup (optional)

Lightly butter both sides of bread. Place 2 pieces of cheese on 4 of the bread slices. Top cheese with another slice of bread. move to a large non-stick skillet. Cover and cook on medium for 5-10 or until the bottom piece turns golden brown. Uncover. Turn sandwiches over and cook until golden brown on other side, about 3 minutes. Serve hot with hot soup. Serves 4.

Week of Oct 9, 2016

Steamed Pork Dumplings

Sun - Scalloped Potatoes
Mon - Steamed Pork Dumplings
Tue Roast Turkey and Stuffing
Wed Turkey Noodle Soup
Thur Lemon Roast Chicken and Wild Rice Pilaf
Fri Spaghetti and Meat Sauce

Scalloped Potatoes and Ham

Scalloped Potatoes with Ham

4 medium baker potatoes, thoroughly washed

1 cup cooked, diced ham

3 cups sharp/medium cheddar cheese

3 tbsp butter (not margarine)

3 tbsp AP flour

1 1/2 cups 2% milk

1 tsp each salt and pepper

1/2 tsp garlic powder

1 tbsp dried parsley flakes

1 tsp Dijon Mustard (optional; don't substitute yellow mustard)

2 tbsp chives, chopped and/or fresh parsley, chopped, for topping (optional)

Slice potatoes thinly, with or without skin, (I prefer using a Mandolin or food processor for this).  Place in "Microcooker" or other microwave steamer (you can also use a microwave-safe bowl partially covered with plastic wrap) with 2 tbsp water. Cook in microwave on high for 7 minutes, or until ALMOST done. You may have to do this in 2 batches.

To make sauce, melt butter in large nonstick skillet over medium-high heat. Stir in flour with a whisk (that is safe for non-stick, such as silicone coated). Reduce to low heat and let cook for about 2 minutes or until there is a nutty aroma. Increase temp back to medium-high, and stir in milk. Add 2 cups cheese, 1/2 cup at a time, letting each batch melt before adding more. After all cheese is incorporated, add in seasonings and parsley. Taste sauce, add salt and/or pepper if necessary. Take off heat. THIS WILL HARDEN/THICKEN UP QUICKLY! MAKE WHEN READY TO ASSEMBLE CASSEROLE!

To assemble, in a greased 9 in square baking dish or 2 qt casserole dish, layer potatoes, ham then cheese sauce, and continue until you run out of potatoes, about 4 layers. On the top layer, spread any remaining sauce and top with the other 1 cup of cheese. If baking immediately, bake at 375F for 30 minutes, or until cheese on top is browned and potatoes are completely cooked. Allow to cool for 10-15 minutes before cutting. Serve with with chopped chives and/or parsley.

(NOTE: You can also let this cool and refrigerate for up to 3 days or freeze for up to 3 months to cook later. Make sure to allow the casserole to completely defrost before baking, and allow to warm up with the oven, do not pre-heat.)

Turkey Breast Dinner
1 Bone-In Oven Ready Frozen Jennie-O Turkey Breast, cook according to package
Mashed Potatoes
Steam Fresh Frozen Peas, cooked according to package.Cook turkey according to package - frozen right into oven! But throw out the gravy and make your own.  

GRAVY: Drain liquid into a pan to make gravy. Put on high heat on stove. Mix 2 tbsp butter and 2 tbsp flour with a fork. Mix butter.flour mixture into liquid. Stirring constantly, boil until desired thickness is reached (remember, gravy will thicken a bit after cooling).

Turkey Soup
10 cups Turkey Broth (recipe below)
2 carrots, chopped
2 celery stocks, chopped
1 cup peas (frozen is fine, thawed)
2 cups egg noodles
2 cups leftover turkey meat, chopped
BROTH:
In a large soup pot, bring to boil, add left over bones of turkey, 2 carrots chopped, 1 onion cut into quarters, 3 celery stocks chopped, 3 bay leaves. Reduce to simmer and cook, stirring occasionally, until bones brake apart from each other when pinched with tongs, about 3 hours. Skim fat off, if desired, during cooking every 30 hour. Strain. Reserve liquid (broth) and throw out solids.
SOUP:
Bring broth to boil in a large soup pot. Add pasta, and veggies, boil until pasta and veggies are tender. Add turkey and boil until hot.

Spaghetti and Meat Sauce

1 (28 oz) can crushed tomatoes
2 garlic cloves, pressed

1/4 chopped onion

1/2 cup loosely packed, fresh basil

1 tsp Italian Seasoning
1 lb Italian Sausage or Ground Beef
1 lb spaghetti pasta
Olive Oil
Salt and Pepper

Shredded Parmesan cheese (optional)

Brown meat in large skillet. Remove when done. add olive if needed for total of 2 tbsp fat in pan. saute onions in pan until translucent. Add garlic,cook until fragrant. Add in crushed tomatoes - juice and all into pan. Stir in seasoning and basil. Return meat and mix in. Allow to simmer for at least 10 minutes. Add salt and pepper to taste.
Cook pasta according to package. 

Mix suace with pasta. Sprinkle with shredded cheese enjoy.

Week of Oct 2, 2016

Italian Wedding Soup

Sun - Tortellini Alfredo
Mon Italian Wedding Soup
Tue Ground Beef Taco Salad
Wed Roasted Pork Chops and Veggies
Thur Mushroom Risoto
Fri - Waffles and Breakfast Potato Frittata


Italian Wedding Soup
1 (14 oz) package of frozen meatballs, thawed and browned OR homemade meatballs
12 cups Chicken Broth
1 lb of Escarole, chopped
2 cups Ditalini pasta
Bring broth to boil in a large soup pot. Add pasta, escarole  and meatballs, boil until pasta and escarole is tender, about 8-10 minutes. Top with grated Parmesan Cheese, if desired.

Ground Beef Taco Salad

Beef Taco Salad

1 (about 11 oz) sack Doritos or any corn tortilla chips

1 lb Ground Beef, browned, crumbled and drained

1/2 package taco seasoning

1 cup lettuce or cabbage

black bean salsa

Handful cilantro leaves, chopped

Juice of 1 lime

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Tomatoes, Olives, Salsa, Sour Cream or salad dressing (optional)

Sprinkle meat with taco seasoning, add mix to coat. Heat bean salsa, on stove or microwave until hot. 

Layer salad: chips on bottom, then meat mix, veggie mix, handful of lettuce or cabbage, top with cheese, and salsa and sour cream or salad dressing, as desired.

Black Bean Salsa
1 can whole kernel corn
1 can black beans
1/4 cup each onion, red and green bell pepper (diced small)
salt and pepper to taste
In a sauce pot, heat corn, black beans, and bell peppers in water until peppers are tender. Drain and serve with chicken

Roast Pork Chops and Veggies

 3 lb pork chops

1 cup veggie broth

4 medium red potatoes, quartered

2 sweet potatoes, cut into large cubes

8 oz of baby carrots

1/2 medium onion

2 parsnips, beets, or turnips (or 1 of each) quartered

1 zucchini, cut into 2 inch circles

1 bay leaf

1 tsp each thyme, rosemary, and parsley

                                                                                                    

NOTE Try to keep the root vegetables roughly the same size so they will be done at the same time. 

Mushroom Risoto with Sausage

Sprinkle meat with salt and pepper. Add veggies, broth and herbs in pan. Put meat on top, cover and cook for 35 minutes to 1 hour or until veggies are tender pork reaches 165 in thickest part.  Let rest, covered in foil, for 5-10 minutes before serving.

 Mushroom Risoto - Food Network reciepe I will be serving with Sausages 

Week of Sept 25, 2016

Sliders

Sun Sliders
Mon Swedish Meatballs
Tue Three Bean Chili
Wed Chicken Pot Pie
Thur Pork Milanese
Fri Chili Dogs

Slow Cooker Sweedish MeatballsPre-made Meatballs (16 oz) 
1 can condensed low sodium mushroom soup
2 tbsp Worcestershire Sauce
1 tsp each onion salt, garlic powder, salt and pepper

1 can (mushroom soup can) full milk
1 cup sour cream
3 cups whole grain egg noodles
2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
In the slow cooker, mix mushroom soup with milk until combined. Add Worcestershire sauce and seasonings, mix. Place meatballs in soup mix.

Cook on low 8 hours, or high 4-5 hours. 

Cook noodles, according to package. Drain. Stir noodles with 2 tbsp butter until coated. Add in sour cream. Serve meatballs and sauce over noodles. Serve immediately. Serve with a green salad or a veggie. (We like seasoned green beans with this).

Three Bean Chili

1 lb ground beef

1 can 16 oz re-fried or pinto beans
1 can 15.5 oz Black Beans

1 15.5 oz can Kidney beans

1 14 oz cans diced tomatoes with juice (use ones with chilis, for hotter chili)

1 tbsp tomato paste

1/2 onion, diced

2 small cloves garlic

1 green and/or red bell pepper

Salt and pepper to taste

1 tbsp cummin

1/2 tsp chili powder

2 tsp onion powder

1 tbsp oil

In a large skillet, brown beef, drain. Remove. Sauté onions and bell peppers in oil on medium until onions are translucent. Add garlic, cook until fragrant. Add beef, beans, tomatoes with the juice, paste, and seasoning to the skillet. Bring to a boil. Serve with shredded cheddar cheese and/or fresh chopped onions on top, if desired.

Chicken Pot Pie

Pot Pie

1 cup cooked, diced chicken

1 can cream of chicken soup (or cup of chicken gravy)

1 small bag of frozen mixed veggies or peas and carrots

1 cup cooked, diced potatoes

1 tsp each salt and pepper

2 pie crust rounds (recipe below, or use ready made Pillsbury Pie Crust)

Egg wash: 1 egg and 1 tbsp water beaten together

Preheat oven to 350F. Place 1 pie crust in a 9 inch pan. In a large bowl combine chicken, soup, veggies, potatoes and salt and pepper. When well mixed, spoon into crust. Top with other pie crust round. Cut slits in top crust for venting. Brush top crust with egg wash. Cook for 30 minutes or until crust is golden brown.

Pork Milanese

Pork Milanese
2 lbs boneless thin sliced pork loin or chops
3/4 plus 1/4 cup  milk
1 egg
Oil to coat the bottom of the pan (veg or canola)
1 lemon (zest and juice)
flour coating:
1 cup AP flour
1 tbsp seasoning salt (such as Johnny's)
1 tsp onion powder
1 tsp black pepper
1 tsp garlic salt
breading coating
1 cup bread crumbs (I use Progresso Italian)
1/4 cup Kraft Parmesan cheese
1 tbsp lemon zest
.
To bread the meat you will need: 2 bowls, 2 paper plates, 1 non-stick cooling rack covered with parchment paper, a fork. Set up the assembly line: bowl with  milk, paper plate with flour coating, bowl with 1 egg and 1/4 cup milk beaten together, paper plate with crumb coating, and last the cooling rack. One piece at a time, dip in milk, place on the flour and coat. Dip in the egg mix. the place on the crumb mix and coat. Lay on the cooling rack until all chops are breaded.
To cook the chops, heat the oil in a large skillet on med-high heat. Add peices one at a time, being careful not to splatter yourself. Cover, and cook for 5-10 minutes or until the bottom side is golden brown and top is starting to turn from pink to white. Turn and cook until done. Middle of meat should reach 160F. Let rest 5 minutes on the cooling rack (without parchment) to drain oil. Squeeze fresh lemon juice on top when serving.
Serving with Spaghetti with olive oil (prepared according to box, dressed with olive oil after draining).

Chili Dogs

I will be using left over chili for this, and all beef hot dogs.

Week of Sept 18, 2016

speghetti all carbonara with a poached egg

Sun - spaghetti alla carbonara

Mon - Greek Pitas
Tue - Chicken Enchiladas
Wed - Chicken con Broccoli
Thur Beef Yakisoba
Fri - Salisbury "steak"

spaghetti alla carbonara -
Food Netwoor Recipe.
http://www.foodnetwork.com/recipes/tyler-florence/spaghetti-alla-carbonara-recipe.html
No pancheta? Use thick sliced bacon.
We like to top with a soft poached egg




Greek "Gyros"

For meat:

1 lb lean ground ground turkey

1 cup bread crumbs

1 large egg, lightly beaten

1 tbsp finely chopped garlic, about 4 cloves
1/2 tsp each salt and pepper

1 tsp Worcestershire sauce

1 tsp Greek or Italian herb seasoning mix

1/2 medium yellow onion, shredded
1 tbsp olive oil

Mix together thoroughly.

Place in a loaf pan. Bake at 350F for 1 hour or until temp reaches 160F in center. Allow to stand 5-10 minutes before slicing.

For gyro sandwiches: 4-6 pita beard, 1 sliced cucumber, 1 sliced tomato, tzatziki 

Enchiladas

2+ cups cooked diced or shredded Pork (left over pork loin)

 12-16 corn tortillas (taco size)

1 can cream of chicken soup

1 large can (around 7 oz) of diced green chilies 

1 cup of sour cream

1/4 cup Salsa Verde 

1 tsp salt and pepper (each)

Shredded Colby jack cheese

Mix soup, chili's, sasla, and sour cream in a bowl, and set aside. Warm the tortillas in the microwave for 30-60 seconds until flexible.

Spray a 9x13 rectangular baking pan with oil. To assemble the enchiladas, place tortilla in the pan, fill with a spoonful of chicken, cream mixture, and a sprinkling of cheese. Roll the tortilla up with the open side down. Repeat until pan is full. I usually do 12 total - 8 down lengthwise, an two sets of two on the side of the pan. Spread the rest of the cream mix over the top. Sprinkle with cheese. Heat in 350 degree oven for about 30 minutes until hot.

NON-OVEN RECIPE: You can also do this recipe with out using an oven in a casserole form: instead of rolling the enchiladas, layer the ingredients in a microwave safe casserole dish with a lid. Layer tortillas, cream mix, meat, cheese, repeat 4x. On the top layer omit the chicken. Microwave on high, covered, for 20 minutes, or until center is hot. Let stand, covered, 10 minutes before serving.

Chicken Con Broccoli
1 (15 oz) jar of Alfredo Sauce (I like Classico Creamy Alfredo)
4-6 oz (about 2-3 cups) orecchiette or shell pasta
1 lb chicken breast, cubed
2 tbsp roasted garlic, pressed or smashed
2 tbsp Herb Rub (such as Pampered Chef, or Mrs. Dash)
Salt and Pepper


2 tbsp Olive Oil
12 oz bag steamable frozen broccoli florets
Sprinkle chicken with rub, salt, and pepper. In a large non-stick skillet or grill pan, heat oil on medium heat. Add chicken and cook until no longer pink. Keep warm. Meanwhile, cook pasta and broccoli according to package directions. 
Add garlic and pasta sauce to skillet, return chicken. Stir to combine. When pasta and broccoli are done, drain, and add to skillet and stir until coated. Serve immediately.

Beef Yakisoba
1 lb  beef sliced thin (chicken, pork, whole shrimp, beef, etc)
1/2 tsp paprika, 1/2 tsp red pepper flakes, 1 tsp garlic powder
2 tbsp soy sauce
2 tsp hoisin sauce (found in Asian isle at grocery store)
1 lime, juice and zest
1 tbsp honey
2 tsp oil for cooking meat

 1 tbsp fresh ground ginger

 1 bell pepper, sliced
1/2 medium onion, sliced
1/2 lb snow peas
1 can water chesnuts, drained
2 carrots,sliced
1 (16 oz) package Soba noodles (or ramen noodles) - discard any seasoning packets

Mix Seasoning, soy, hosin, lime, and honey togother in a small bowl.
Add oil into large skillet or wok. Add veggies and cook until almost done on medium heat, add meat and raise heat to medium-high, cook until cooked through.
Meanwhile, cook noodles in boiling water until tender as package directs, drain.
Add seasoning mix and noodles to meat/veggies. Stir and heat through. Serve.

Salisbury Steak
1 lb ground beef
2 eggs
3/4 cup bread crumbs
1 tsp woreshestershire sauce

1 tsp each Salt and Pepper
1 tsp garlic salt
1 tsp onion salt
4 tbsp butter
3-4 tbsp AP flour
1 (14 oz) can beef broth

1 pint sliced mushrooms (optional)
Mix beef, eggs, bread crumbs, salt, pepper, garlic, onion, worshister sauce together. Form into patties ("steaks"). Brown on each side on high heat in 2 tbsp butter - no need to cook through yet. About 2 minutes each side. Remove set on plate. 
 Add drippings remaining butter to a pan. On high heat, using a whisk, add the flour to the pan. Stir until incorporated, then turn down the heat to low and stir for 1-2 minutes or until it smells nutty. Turn the heat back up to high and slowly add the broth constantly whisking until completely incorperated. Turn heat down to low, add the patties back to the pan. Add mushrooms. Cover and simmer until the patties are cooked through and the gravy is thickened, about 20 minutes.