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Main dish

Seared Salmon With Smoky Squash Salad

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Seared Salmon With Smoky Squash Salad
Trying to stay healthy, but need need to feed a large crowd?! This big batch squash salad with seared maple salmon is perfect for fall!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
SEARED SALMON
  • 2 cloves garlic, minced
  • ¼ cup maple syrup (85 g)
  • ¼ cup lemon juice (60 mL)
  • ¼ cup olive oil (60 mL)
  • salt, to taste
  • pepper, to taste
  • 6 oz salmon fillet, 6 fillets, skin on, patted dry (170 g)
  • 2 tablespoons canola oil
SMOKY SQUASH SALAD
  • 15 oz chickpeas, 2 cans, drained, rinsed and dried (425 g)
  • ½ cup olive oil, divided (120 mL)
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground turmeric
  • 1 teaspoon black pepper, plus more to taste
  • 1 tablespoon ground cumin
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon cayenne
  • ¼ teaspoon cinnamon
  • 1 butternut squash, peeled and cubed
  • 3 sweet potatoes, peeled and cubed
  • ½ cup tahini (120 mL)
  • ¼ cup maple syrup (85 g)
  • 3 cloves garlic, finely minced
  • ½ cup lemon juice (120 mL)
  • 1 lb kale, stemmed and sliced (455 g)
  • 2 cups barley, cooked (400 g)
  • 2 shallots, thinly sliced
  • ½ cup chopped pecans, toasted (60 g)
Instructions
  1. Preheat the oven to 425°F (220°C).
  2. In a small bowl, combine the garlic, maple syrup, lemon juice, olive oil, salt, and pepper.
  3. Brush the marinade over the salmon fillets. Cover with plastic wrap and marinate in the fridge for 1 hour.
  4. In a medium bowl, combine the chickpeas, 2 tablespoons of olive oil, the smoked paprika, turmeric, pepper, cumin, salt, cayenne, and cinnamon. Toss to combine. Set aside.
  5. Add the butternut squash and sweet potatoes to a baking sheet. Season with salt and pepper and drizzle with 2 tablespoons of olive oil. Bake for 1 hour, or until the vegetables are soft.
  6. Pour the spiced chickpeas onto a second sheet pan and spread out into an even layer. Toss to coat. Bake for 40 minutes, or until chickpeas are browned and crispy.
  7. In a liquid measuring cup or small bowl, combine the tahini, maple syrup, garlic, lemon juice, remaining ¼ cup of olive oil, salt, and pepper. Whisk well.
  8. In a large bowl, add the chopped kale, roasted squash and sweet potatoes, barley, roasted chickpeas, shallot, pecans, and tahini dressing. Toss to combine.
  9. Heat the canola oil in a large skillet over medium heat. In batches, sear the salmon skin-side down for 3 minutes, then flip and cook on the other side for 3 minutes.
  10. Arrange the salad on a platter and top with the seared salmon.
  11. Enjoy!

Watch the recipe video here:

Seared Salmon with Smoky Squash Salad

Trying to stay healthy, but need need to feed a large crowd?! This big batch squash salad with seared maple salmon is perfect for fall! Full Recipe: https://tasty.co/recipe/seared-salmon-with-smoky-squash-salad

Posted by Tasty on Wednesday, September 26, 2018

Main dish

Chocolate Chip Cookie Ice-Cream Sandwiches

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Chocolate Chip Cookie Ice-Cream Sandwiches
No ice cream truck? No problem. Make this cookie ice-cream sandwich with Halo Top! Explore the many Halo Top flavors here!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 pints Halo Top Vanilla Bean
  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups semi-sweet chocolate chips
Instructions
  1. Defrost pints of Halo Top Vanilla Bean for 10–15 minutes. Line a 9x13-inch pan with parchment paper. Scoop the Halo Top out into the pan and use a spatula to spread the ice cream across the entire pan. Place in freezer for at least 3 hours to set up.
  2. Preheat oven to 350ºF.
  3. In the bowl of a stand mixer, place the butter and brown sugar. Using the paddle attachment, cream the butter into the sugar until fluffy and pale in color, 3–5 minutes. Add in eggs and vanilla extract and beat for another minute.
  4. In a bowl, whisk together flour, baking soda, and salt. Add dry ingredients to the wet and stir until just combined, but streaks of flour still remain. Stir in chocolate chips.
  5. Line a pair of 9x13-inch pans with parchment paper. Evenly divide cookie dough between the two pans. Press dough to evenly cover the pans in a thin layer.
  6. Bake cookies for 10 minutes, until golden and edges are starting to brown. Remove from oven and let cool for a few minutes. Lift cookie sheets out using the edges of the parchment and place on a cooling rack. Place cooling rack with cookies in the freezer for 20 minutes.
  7. Once cookies are very cold, remove the parchment paper. Lift the ice cream out of the pan and remove the parchment paper from the back of it. Layer the ice cream between the cookie sheets and freeze the whole thing for 1–2 hours. Slice into sandwiches and serve!

Watch the recipe video here:

Chocolate Chip Cookie Ice-Cream Sandwiches

Chocolate Chip Cookie Ice-Cream SandwichesWe’ll have a sandwich ready for you in October if you meet us at The Garden. https://halotop.com/

Posted by Tasty on Monday, September 24, 2018

Main dish

Spiked Watermelon Punch

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Spiked Watermelon Punch
Burnett's Vodka provides the boozy base in this spiked punch perfect for your next house party!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Lime Cubes
  • 1½ cups lime juice
  • Punch
  • 32 cups cubed watermelon
  • 1¼ cups lime juice
  • 2 cups Burnett’s Vodka
  • Handful mint sprigs
  • 4 limes, thinly sliced
Instructions
Cubes:
  1. Pour lime juice into an ice cube tray and freeze overnight.
  2. Place a few handfuls of watermelon cubes into a blender. Blend until liquid. Pour in more
  3. watermelon and blend until blender is full. Repeat until all of the watermelon has been
  4. blended.
  5. Place 2 mesh strainers on top of each other and balance on a punch bowl. Pour the
  6. watermelon juice through the strainer and use a silicone spatula to push all the juice
  7. through. Remove the strainers.
  8. Stir in the lime juice and Burnett’s Vodka. Add in the lime juice, ice cubes, plus more ice.
  9. Float mint sprigs and thinly sliced limes as garnish. Serve!

Watch the recipe video here:

Spiked Watermelon Punch

Burnett's Vodka provides the boozy base in this spiked punch perfect for your next house party!

Posted by Tasty on Saturday, September 22, 2018

Main dish

Cheesy Potato Pancakes

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Cheesy Potato Pancakes
Cheesy Potato Pancakes recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb yukon gold potato, peeled (907 g)
  • ½ yellow onion
  • 3 eggs
  • 2 tablespoons garlic, minced
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup cheddar cheese, grated (55 g)
  • ½ cup monterey jack cheese, grated (55 g)
  • ⅓ cup breadcrumb meal (30 g)
  • ¼ cup olive oil, for frying (78 mL)
  • 1 sour cream, to serve
  • 1 green onion, chopped, to serve
Instructions
  1. Using a box grater, shred the potatoes into a towel in a bowl and squeeze out as much liquid as possible.
  2. Set aside and grate the onion.
  3. Add the grated potatoes and grated onion onion to a large bowl. Add in the eggs, garlic, cornstarch, salt, pepper, cheddar cheese, monterey jack, and breadcrumbs and mix until combined.
  4. Take ½ cup of the potato mixture and form into a thin patty, about ⅓-inch thick.
  5. Heat cooking oil over medium-high heat and place potato patty into the skillet. Cook for 3-5 minutes on each side, or until golden brown and crispy on the outside. Repeat with remaining patties.
  6. Serve with sour cream and green onions on top, and enjoy!
  7. Enjoy!

Watch the recipe video here:

Cheesy Potato Pancakes

Omg…cheesy potato pancakes = everything ✨!FULL RECIPE: https://tasty.co/recipe/cheesy-potato-pancakes

Posted by Tasty on Thursday, September 20, 2018

Main dish

Carne Asada Fries

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Carne Asada Fries
Carne Asada Fries recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
OVEN-BAKED FRENCH FRIES
  • 2 russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
CARNE ASADA
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • 2 cloves garlic, minced
  • 2 tablespoons fresh cilantro, minced
  • ½ cup fresh orange juice (120 mL)
  • ¼ cup fresh lime juice (60 mL)
  • ½ lb flank steak (225 g)
  • 1 tablespoon canola oil
  • ½ cup shredded Pepper Jack cheese (50 g)
FOR SERVING
  • sour cream
  • guacamole
  • diced tomatoes
  • fresh cilantro leaves
  • cotija cheese, grated
Instructions
  1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
  2. Cut the potatoes into wedges. In a large bowl, combine the potatoes, olive oil, salt, garlic powder, and paprika until each fry is fully coated.
  3. Place the fries on the baking sheet and bake for 30-35 minutes, or until the fries are crispy and golden brown.
  4. In a medium bowl, combine the salt, pepper, chili powder, oregano, garlic, cilantro, orange juice, and lime juice. Add the flank steak and marinate for 20 minutes.
  5. Heat a cast-iron skillet with the canola oil over medium heat. Cook the steak for 3 minutes on both sides for medium-cooked steak. Remove the steak and let it rest for 10 minutes.
  6. After 10 minutes dice the steak.
  7. In an ovenproof skillet, place the baked french fries, Pepper Jack cheese, and diced carne asada, then broil until the cheese is melted.
  8. Before serving, top with sour cream, guacamole, diced tomatoes, cilantro, and grated cotija cheese.
  9. Enjoy!

Watch the recipe video here:

Carne Asada Fries – Latest and Greatest Cookbook Bumpers

Holy guacamole! These carne asade fries are amazing ?Full Recipe: https://tasty.co/recipe/carne-asada-fries

Posted by Tasty on Wednesday, September 19, 2018

Uncategorized

Chai-Spiced Cheesecake Muffins

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Chai-Spiced Cheesecake Muffins
Sweater weather is coming and chai is the only thing on my mind ☕️
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • MUFFINS
  • 1 ¾ cups all-purpose flour (215 g)
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • ½ teaspoon nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups applesauce (520 g)
  • 1 ¼ cups brown sugar (275 g)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup vegetable oil
  • CHEESECAKE FILLING
  • 8 oz cream cheese, room temperature (225 g)
  • ¼ cup granulated sugar (50 g)
  • 1 teaspoon vanilla extract
  • nonstick cooking spray, for greasing
Instructions
  1. Preheat oven to 375˚F (190˚C).
  2. Make the muffin batter: In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, nutmeg, baking soda, and salt with a fork.
  3. In a separate large bowl, combine the applesauce, brown sugar, eggs, vanilla, and vegetable oil. Mix with a fork, then gradually incorporate the dry ingredients until the batter is thick and smooth.
  4. Make the cheesecake filling: In a medium bowl, use a fork to mix together the cream cheese, sugar, and vanilla until fluffy and smooth.
  5. Grease a 2 12-cup muffin tin with nonstick spray.
  6. Scoop about ¼ cup (30 g) of muffin batter into each cup. Add a teaspoon of cheesecake filling to the center of each cup. Use a toothpick to swirl the cheesecake into the batter.
  7. Bake for 18 minutes, or until the muffins are springy and lightly browned around the edges.
  8. Let cool for 5 minutes before serving.
  9. Enjoy!

Watch the recipe video here:

Chai-Spiced Cheesecake Muffins

Sweater weather is coming and chai is the only thing on my mind ☕️Full Recipe: https://tasty.co/recipe/chai-spiced-cheesecake-muffins

Posted by Tasty on Thursday, September 20, 2018

Kebab

3-Way Party Fajitas Kebab

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3-Way Party Fajitas Kebab
Such a GENIUS way to make 3 delicious fajita flavors all at once ?!
Author:
Cuisine: Turkish
Recipe type: Kebab
Ingredients
  • 2 lb boneless, skinless chicken thighs (905 g)
  • 2 lb skirt steak (905 g)
  • 2 lb boneless pork shoulder, thinly sliced (905 g)
  • 2 ½ tablespoons salt, divided
  • 1 ½ tablespoons black pepper, divided
  • 2 tablespoons paprika
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 6 cloves garlic, minced
  • ½ cup lime juice, plus more for serving (120 mL)
  • 2 large white onions, halved
  • 1 large white onion, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 tablespoons olive oil
  • 10 corn tortillas, medium
  • 1 cup guacamole (230 g)
  • 1 cup sour cream (230 g)
  • 1 cup pico de gallo (240 g)
SPECIAL EQUIPMENT
  • 3 wooden skewers
Instructions
  1. Slice the skirt steak into roughly 3-inch (7-cm) pieces. Transfer the pieces to a medium bowl.
  2. Thinly slice the pork shoulder, then transfer the pieces to a separate medium bowl.
  3. Pound the chicken thighs flat, then slice them in quarters. Transfer the pieces to a third medium bowl.
  4. In a small bowl, combine 2 tablespoons salt, 1 tablespoon pepper, paprika, chili powder, cumin, garlic, and lime juice. Stir until there are no lumps.
  5. Evenly divide the marinade among the 3 bowls of chicken, steak, and pork.
  6. Toss the meats until they are evenly coated, then refrigerate for at least 30 minutes.
  7. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
  8. Place 3 onion halves in the middle of the baking sheet, then insert a skewer in each onion, evenly spaced, near the inner edges.
  9. Thread a piece of chicken onto one skewer, then a piece of steak onto the second, followed by a piece of pork onto the third. Repeat with the rest of the meat.
  10. Secure another onion half onto the tops of the skewers to hold the towers together.
  11. Bake for about 1½ hours, until the meat is slightly brown on the edges.
  12. Increase the oven temperature to 450°F (230°C).
  13. On one side of the baking sheet, toss the bell peppers and sliced onion with the remaining ½ tablespoon of salt, remaining ½ tablespoon of pepper, and the oil.
  14. On the other side of the baking sheet, spread out the tortillas. Cover the tortilla side with foil.
  15. Bake for 15 minutes, until the edges of the meat and the vegetables are slightly charred.
  16. Slice your meat of choice into a tortilla, add vegetables, and top with guacamole, sour cream, pico de gallo, and a squeeze of lime.
  17. Enjoy!

Watch the recipe video here:

3-Way Fajita Party Kebab

Such a GENIUS way to make 3 delicious fajita flavors all at once ?!FULL RECIPE: https://tasty.co/recipe/3-way-party-fajitas-kebabCheck out our ENTIRE Tasty cookware collection right HERE: https://bzfd.it/2xppD41 – We may make some $$ if you buy!

Posted by Tasty on Monday, September 17, 2018

Main dish

Elegant Braised Lamb Shank Dinner

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Elegant Braised Lamb Shank Dinner
Throwing a fancy Emmy's party? Impress the stars in your life with these elegant braised lamb shanks!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 kg lamb shanks, 1 pound (455 g) each 6 kg
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 tablespoons canola oil
  • 2 medium carrots, minced, plus 1 pound (455 grams) oblique-cut
  • 1 medium white onion, minced
  • 2 stalks celery, minced
  • 20 cloves garlic, minced, plus 15 whole, divided
  • 2 tablespoons tomato paste
  • 1 cup red wine (240 mL)
  • 4 cups chicken stock (960 mL)
  • 1 orange, juiced
  • 1 lemon, juiced
  • 5 sprigs fresh rosemary
  • 10 sprigs fresh thyme
  • 3 bay leaves
  • 1 lb brussels sprouts, halved (455 g)
  • 1 lb red pearl onion, peeled (455 g)
  • olive oil, for drizzling
  • 3 lb yukon gold potato, peeled, chopped, and boiled (1.3 kg)
  • white pepper, to taste
  • ½ cup unsalted butter, 1 stick, cubed and chilled (115 g)
  • 1 cup sour cream (230 g)
  • ½ cup heavy cream (120 mL)
CITRUS GREMOLATA
  • ¼ cup fresh parsley, chopped (10 g)
  • 1 lemon, zested
  • ½ tablespoon flaky sea salt
  • 2 cloves garlic, minced
  • 2 tablespoons fresh chives, chopped
  • 1 teaspoon horseradish
  • orange, zested
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Season the lamb shanks all over with salt and pepper.
  3. Heat the canola oil in a large Dutch oven over medium-high heat.
  4. Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
  5. Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
  6. Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
  7. Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
  8. Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
  9. Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
  10. About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
  11. Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
  12. Fold in the butter, sour cream, and heavy cream until smooth and light.
  13. Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
  14. To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
  15. Enjoy!

Watch the recipe video here:

Elegant Braised Lamb Shanks

Throwing a fancy Emmy's party? Impress the stars in your life with these elegant braised lamb shanks!Get the full recipe: https://tasty.co/recipe/elegant-braised-lamb-shank-dinner

Posted by Tasty on Sunday, September 16, 2018

Main dish

Slow Cooker Rosemary Bread

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Slow Cooker Rosemary Bread
Slow Cooker Rosemary Bread recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 ¼ cups lukewarm water (300 mL)
  • 1 teaspoon sugar
  • 1 packet active dry yeast, about 2¼ teaspoons
  • 1 teaspoon salt, plus more for sprinkling
  • 3 tablespoons olive oil
  • 2 tablespoons fresh rosemary, chopped, plus more for sprinkling
  • 3 ¾ cups all-purpose flour, plus more for dusting (470 g)
Instructions
  1. In a large bowl, mix together the water and sugar. Sprinkle the yeast over the water and stir. Let sit for 15 minutes, until the surface is foamy.
  2. Add the salt, olive oil, and rosemary. Mix well.
  3. Slowly add the flour and mix with a wooden spoon until well combined.
  4. Knead the dough for at least 10 minutes, until it is no longer sticky.
  5. Set the dough in the middle of a piece of parchment paper large enough to line the slow cooker.
  6. Place the parchment paper with the dough in the slow cooker. Drape a kitchen towel over the top and cover with the lid. Set the slow cooker to warm and let the dough proof for about 30 minutes, until doubled in size. Check occasionally to make sure the dough is not cooking.
  7. Lift the parchment paper to remove the dough from the slow cooker.
  8. Sprinkle a bit of flour on a clean surface. Knead the dough for about 5 minutes, then shape it into a ball that will fit in the slow cooker.
  9. Place the dough back on the parchment paper and return to the slow cooker. Sprinkle the top with salt and rosemary.
  10. Cover the slow cooker with the towel and the lid and cook on high heat for 1½-2 hours, until the bread has a thick, dry, white crust, or a thermometer inserted in the loaf reaches 190°F (90°C).
  11. Preheat the oven to 500°F (260°C).
  12. Using the parchment paper, transfer the bread to a baking sheet. Trim the excess parchment.
  13. Bake for 5-10 minutes, until the crust is golden brown.
  14. Let cool for about 15 minutes, then slice.
  15. Enjoy!

Watch the recipe video here:

Slow Cooker Rosemary Bread

Who knew you could make bread in a slow cooker?!? Get the recipe: https://tasty.co/recipe/slow-cooker-rosemary-bread

Posted by Tasty on Sunday, September 16, 2018

Breakfast

Shila’s Grandmother’s Picante De Carne

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Shila’s Grandmother’s Picante De Carne
Shila’s Grandmother’s Picante De Carne recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 lb sirloin steak, cut into cubes (455 g)
  • salt, to taste
  • pepper, to taste
  • 1 teaspoon cumin seeds
  • 1 tablespoon canola oil, divided
  • 2 cups yellow onion (300 g)
  • 2 teaspoons pureed garlic
  • 1 tablespoon aji amarillo paste
  • 2 cups golden potato, diced (450 g)
  • 1 cup carrot, diced (120 g)
  • 2 cups water (480 mL)
  • 1 teaspoon chicken bouillon powder
  • 1 cup green peas (150 g)
  • 1 cup peruvian corn, choclo, fresh or frozen (175 g)
FOR SERVING
  • peruvian-style rice, or other cooked white rice
  • egg, cooked sunny-side up
  • fresh parsley, chopped
Instructions
  1. Season the steak with salt, pepper, and cumin.
  2. Heat 1 tablespoon of canola oil in a medium pot over medium-high heat. Add the steak and cook until browned, about 5-6 minutes. Remove the steak from the pot and set aside.
  3. Add the remaining tablespoon of oil to the pot, then add the onion and sauté until translucent, about 5-6 minutes. Add the garlic and ají amarillo, and sauté for 3 minutes, until fragrant.
  4. Return the steak to the pot, then add the water and bouillon. Mix to dissolve the bouillon powder.
  5. Add the potatoes and carrots. Bring the stew to a simmer, cover, and cook for 10 minutes, or until the potato and carrot are cooked through.
  6. Add the peas and Peruvian corn. Cook for another 5 minutes, or until the peas and corn are cooked through.
  7. Serve the picante de carne with rice and sunny-side up eggs. Sprinkle chopped parsley on top.
  8. Enjoy!

Watch the recipe video here:

Shila’s Grandmother’s Picante de Carne

Our coworker Shila is sharing her Grandmother’s delicious Picante de Carne ✨?Full Recipe: https://tasty.co/recipe/shilas-grandmothers-picante-de-carne

Posted by Tasty on Saturday, September 15, 2018