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We grilled it over a charcoal grill and it was so delicious. Under the broiler, Id do meatier side up. Glad to have this simple method in my arsenal now! I am an ex-pat living abroad (in Southeat Asia) and turkey isnt readily available here so I opted for twin roasted chickens. Thank you for another terrific dinner. The best way is to cut them in half horizontally to make 2 thin steaks no thicker than 1 cm/ 2/5" each. I also use them in my kitchen oven. PLUS, the liquid left behind in the slow cooker (once you strain the fat) is liquid gold you can easily add into a sauce or pasta dish youre making. Andrea that process sounds exactly like dry-brining (which is even better than wet brining, IMO it leaves more of the chicken flavour in the chicken.) Maybe I had some fatty chicken but it was too much. It turned out perfectly seasoned. I morphed it into a honey-barbecue sauce and I loved it! Outstanding recipe. Anywho, Im trying out this recipe today and realized I have a pretty sub-par post-college oven that mostly shows its colors in its broiling abilities. The one nice thing about our tiny apartment is that we have a balcony large enough for a tiny grill. Alison Brining is for any meat that easily comes out too dry, so its up to you. Place the chicken thighs skin-side up on a plate and allow them to sit, uncovered in the fridge for 1 to 2 days. It will also thicken more as it cools. Everyone loved itthe meat was so soft and full of flavour My question is.Can I use the dry rub on whole chickens and roast them? Because on the side opposite the skin, you can *see* more meat, but the skin side *has* more meat, at least on the thighs my grocery store has. Or, should I go ahead and soak it in the brine and then just cook it longer to remove most of the juice? I noticed you have foil which probably helps with the moisture.. What do you think? Instant staple.Thanks, Deb! But it's still super tasty made with chicken breast. If youre using measurements, its more reliable (mostly, with a big caveat for one brand) whereas sea salt may range greatly in saltiness (grain size) from brand to brand. Living in London, we are also grill-less so Im definitely bookmarking this recipe for a day when we feel the need for a spot of bbq! But no biggy, it tasted A-mazing!!! The remaining chicken was discarded. Hi, Just wanted to let you know that I made this recipe the same day it was sent out and it has been a huge hit! I cooked for 45 minutes at 300, then rotated and cooked for 30 minutes at 400. Made this for my wife, as a surprise, couldnt find Chilli Powder in the shop so I substituted the 3 TABLESPOONS of Chilli Powder with Cayenne. My daughter Claire loved meeting you at the NYC Sur la table demo! I added some ketchup to the sauce, along with the honey and vinegar, and it was phenomenal. i brined, rubbed, and roasted the day before and then finished the chicken on our grill in two batches with two different kinds of sauce. Use 3/4 t salt per pound you can adjust this up or down to your preference. I usually dont care much for chicken. Let set for 30 minutes (still wrapped) while I made my side. I held back a little with the chili powder but will spice up the remainder of the mixture somewhat. I have my own recipe but yours look really good. Hi Deb I had a pound of chicken legs for the two of us and they fit perfectly into my slow cooker on Bake mode. It works like a charm. I realised my mistake when I opened the oven door and the fumes burned my eyes. I would like to introduce you a very delicious receipt , it is about Morocco , Moroccan Tajin . Do you need to add any liquid? Ill need to make 100 chicken legs, and this looks like just the way to make them! Changes youd suggest for making 1 chicken instead of 2? Hi Deb. Would you still put it in aluminum foil if you put in a slow-cooker? Angie I didnt take it down so much as the program that powered the list (it was extracted from my Google Reader automatically) shut down July 1st. Hi Deb, 50 min. Made this chicken is so tender it falls off the bone! I am trying to put together a late thanksgiving dinner. With a little BBQ sauce, the chicken was delicious. Allow the beef and tomatoes to smoke for 1 hour. Hi Deb! I used all legs this time. The flavor of the sauce was great from the rub. Thank you for all you do-Emily. As one of the previous commenters recommended, I added 1/2 cup of ketchup along with 2 TB honey to the final sauce before reducing, and the result was delicious and not particularly salty. My favorite part was Jacobs review. Dont forget to leave a review! ), not anything like one would get from low and slow with dry heat. How to Cook Chicken Thighs Perfectly, According to a Chef Who Makes Them Every Day, OXO Good Grips 9-Inch Locking Tongs with Nylon Heads, Why You Should Swap Chicken Breasts for Thighs, How to Braise Meats: A Step-by-Step Guide, The Cooking Technique that Helps Me Juggle Mealtime and Working from Home, The Brilliant Way I Cook Frozen Chicken Breast When I Forget to Thaw It, How Long to Cook Chicken Breast In the Oven, The One Thing Chrissy Teigen Hates Cooking (and Eating), How to Roast Vegetables Perfectly Every Time. This sounds delicious and Ill be trying it next week. I skipped the foil packets, as suggested, and cooked the chicken (thighs and legs with bone and skin, but without the brine) directly in the cooker with the dry rub all around and on top. Thanks very much, Ill definitely be making this one again. Reading yours was a waste of time as it was rude and adds no value. I brined only for the time it took to make the spice mix and preheat the oven (10 minutes? (Thank you!) Do you think I could pull this off with very firm tofu, or is that just crazy talk? Its wonderful, and everyone who tries this chicken just loves it. Brush the honey mustard sauce on the chicken. I made this yesterday with cornish hens and pork tenderloins (which I didnt brine). If you were to attempt this in the slow cooker would you still put foil down and wrap the chicken? I brought in Eric Lee from Fire Dancer BBQ to show us his technique for producing a proven, 180 winning chicken entry. This chicken is amazing, my son calls it the best chicken ever! Homemade Baked Honey Mustard Chicken Thighs Recipe, Key Ingredients for Baked Honey Mustard Chicken Thighs, How to Make Baked Honey Mustard Chicken Thighs, How To Store, Freeze, and Reheat This Baked Honey Mustard Chicken Recipe, Sweet and Spicy Baked Honey Sriracha Chicken. The skin crisped up under the broiler. I mean seriously, thank you. *high five* I just made it yesterday at the 250 degree option and it literally fell off the bone. Found inside Page 403Herbed Chicken & Mushrooms , 242 Mediterranean Chicken , 252 Savory Barbecue Chicken , 251 Zesty Ginger Tomato Chicken , 250 Chicken pieces Brunswick Once I brined some wings for a day following a momofuku recipe. I thought even before attempting to broil though that the skin would be a little crispy from the hour 30 minutes cooking. Thank you for your time and help. Wow! I might also add some potato salad (with mustard, of course). And I had A LOT of juice. Thanks!! The sauce was great and my teenage picky eater daughter loved the chicken Always a delight when your kids like something you make besides Mac and Cheese. Slow-cooker I would not use the foil, dont think it is needed as the oven is enclosed. 135 14. I can not wait for my chicken to defrost to try this one! Gasp, WHY DEB, WHY? Tomato paste made it so velvety. You mention that the sauce comes out too salty. I appreciate both. Made this tonight for dinner and it was outstanding. I do some variations in the rub, but this is a terrific combo as described. You are too funny and so entertaining to read. I do baby back ribs this way, only with garlic, salt, and pepper. I do have a digital oven thermometer and a digital meat thermometer to use in the solar oven. It doesnt get much simpler (or more delicious) than this Baked Honey Mustard Chicken Thighs recipe. I do seem to be on a mustard binge. Ive been on a quest for great pasta salads forEVER! If I ever redesign, I might adjust it. Ill be using them for appetizers in the future. Thanks for your help. I also used 1 chicken and 1 packet. You might have noticed that chicken packaging has lots of different labels on it. The whole family loved it and there is plenty left over for a dinner salad tomorrow. My solution to the too salty reduction of BBQ juices? Hi Marissa I did a post on my OCD spice jars over here. I am so glad I gave this recipe a try the flavors go so good together and go great over white rice which helps take away a bit of the saltiness. I removed it from the brine this morning and just stuck it back in the fridge in an airtight container. Next time you make a stir-fry, use chicken thighs instead of the usual breasts. You can go longer but I know some people find the chicken is too tender if overnighted. RAVED, Im telling you. Thanks! Another open laptop and go straight to kitchen recipe! My boyfriend and our friend who joined us for dinner were very impressed as well. It was a split vote on liking the pork and liking the chicken. I have slow cooked pork and lamb and I am crazy about the results. Thank you! Love this recipe! Im going to give this one a shot. I know my three year old grandson would love its juiciness and texture, but Im not sure of the spice mixture for his picky, young pallet. Shes helping me, it her favorite. I made very few adjustments with this recipe and it turned out spectacular For us Californians BBQ is standard practice but I always forget about what Im cooking and things have burned : / on the grill. * Cover with a lid and cook on a slow flame for a good 12-15 minutes so that the chicken gets cooked and the masala becomes thick and coats the chicken Also, for the chili powder, do you mean one that has multiple spices in it already pre-mixed or just pure ground chili peppers? Braised or slow-cooked shredded beef. I prefer chicken thighs so its difficult to use a meat thermometer. Happy Fourth, and thanks for (another!) Im a single mom who also does not have a bar-b-que, so Im thrilled that youve given me an opportunity to fake it :). This looks delicious! Serve immediately and enjoy! I skipped the sauce (you scared me away with the salty warning) but otherwise followed directions and it was wonderful. Thats notorious with wet brining poultry and in fact, many consider the pan drippings a throw away with wet brine. Place the chicken, tomatoes (and juices), beans, broth, water, onion, garlic, jalapeno, cumin, and chili powder in a slow cooker. Ill have to make this. In any event, I do save the meat juices to add to whatever sauce I may be caramelizing on the meat or serving on the side. I made it too late for dinner, but it reheated beautifully the next day (at 325 for about 30 minutes) and was my lunch all weekend and into the week. Just enough spice. So sweet and amazing. It goes perfectly with the baked chicken thighs. This was the second time that I made it, and as noted, the sauce was too salty the first time. My husband and I always lament the fact that outdoor grills are not allowed in NYC (would our neighbors really tell on us?!). This recipe, however, seems so good that I cant wait to try it. Now, this one sounds divine! Yum, yum, yum! Anyway, Im open to suggestions if others know of programs that do this simply. 1 teaspoon ground cumin I made this for dinner last night. I made this chicken yesterday and it was much beloved by the entire fam. Has anyone else tried this? LOVED the chicken and the tortilla. I love roast chicken and this is one of the most moist, delicious meals Ive ever made. Terrific recipe & idea! In a medium bowl combine honey, dijon mustard, onion powder, garlic powder, paprika, salt and pepper. Cook the chicken until it reaches an internal temperature of 165 F. Thanks. 3 tablespoons chili powder Im a (very) long-time lurker, first-time commenter, but after cooking this up for dinner tonight I couldnt help but come on here and tell you how fantastic this recipe is! Oh perfect Myra is asking a similar question! Your time must not be so precious that you took the time to write a comment and spread your bitterness. Deb I havent tried this yet but its on my list and looks delicious. spicy!! I didnt brine as long because of time constraints. (My version of counting sheep.) I used chicken thighs that were on the small side, and they actually ended up overcooked after 90 minutes at 300. I am definitely making this chicken, in fact, I cant wait to try it. Hi Deb, I wish I read your comment before. Ive been inspired to try many of your recipes and I suspect even if I wasnt interested in cookery Id still read your posts for the writing. Paprika Whole Roasted Chicken. I know you have a ribs recipe but it isnt your version and I am a bit partial towards you! Glad I got to get al my needed ingredients in Karman Foods, fast and hassle-free. I hope I dont sound too elderly but I really struggle to read font this tiny. It doesnt heat up my kitchen at all. I made one package of wings and one of whole chicken breast. Also 3 minutes right under the broiler was also a bit much. Spoon (I use a lot, like half the jar) of honey mustard on thigh and broil until brown on top. 275 degrees! 1 teaspoon cider vinegar. Serve the chicken and all its juices. Found inside Page 452Chicken Cacciatore, 249 Chicken Corn Soup, 274 Chicken Creole, 231232 Sesame Chicken Thighs, 244 Shredded Chicken, 241242 Slow Cooker Roast Chicken, I love dry rubs for grilled and roasted meats. I have been reading your blog for years. Perkins recalled that his Italian grandmother always impressed upon him that roasted, marinated dishes become better the second day: "She would make these amazing roasted marinated vegetable lunches. i used the entire batch of rub. Wed be like, 'grandma, this came out great.' My husband and I both loved it. All you need is eight ingredients to make this entire dish, most of which you already have in your pantry. Kris Agh! To be honest, the cayenne I currently have is also extremely robust (like a chili powder but not the blend) and I bet even 1 teaspoon could do some damage. I know you warned us that it would be salty but it was just too much and wasnt really edible. I made this for dinner tonight. Reduce the heat to medium. Running chicken under a broiler for a 5 minutes (the time it will taste to crisp up) will absolutely raise 155 degree chicken to a safe eating point. I just heated the sauce for 5 minutes maybe, and it was still really runny (not goopy like the instructions said). But Im sure you know how delicious it is. But dont waste that juicy drip sauce! The whole thing is in the oven now. i did about 12 lbs of legs and thighs for a big birthday bash. Chicken was tasty and moist without being overly KFC-style-liquid-y in the center, and the skin even crisped nicely without burning. I loved this recipe. Set aside. Would I use high or low and about how long? Never tried a brine with vinegar and while vinegar in sauce is all good, Im not sure Id like that flavor in the chicken. I havent tried to make this without racks. My new favorite bbq rub! Even better, it was good enough. Thanks in advance. Your stuff is awesome, and it always works :). It was wonderful, and very intensely flavored. Of course, living here in New Mexico, we use a lot of red chile in Roasted veggies are delicious as sides or by themselves, but it can be easy to overcook them into unrecognizable charred lumps. She left behind a wonderful husband and 2 darling boys whove grown up to be amazing young menmy brother in law surprised us all, remarrying last week in New Orleans. This is a response to the cooling rack question and response in comments 67 and 68- if you have a gas stove with removable metal burners (not the actual flame part, but the metal covering) Ive used those as tools to help cook my Thanksgiving turkeys and roast chickens. Honestly, this was a big disappointment for by me and my family. ive been a vegetarian for most of my life, so ive never cooked meat before. That looks delicious!! Thanks bunches! Thanks for the recipe! Thanks for all your hard work. Thanks so much! Hi! Should I decrease the salt in the recipe? However you serve it, this recipe is sure to be a family favorite. Delicious. :). Found inside Page 292Southern Slow Cooker BiBle 107 Tina's Incredible Cheese Dip, 80 Toasted Coconut Chicken Thighs, 94 tomatoes Angel Wings, 264 Coleslaw and Pasta Soup, Add chicken thighs to the greased baking dish, and brush the honey mustard sauce evenly onto the chicken, making sure to Can I make this with boneless/skinless chicken breast I buy at the store? I love the flavor of the dry rub. Only problem, I did t make enough! Ive seen that way of preparing on the Food Network. I love using dry rubs and I find they make an excellent hostess gift too! How? Thanks for sharing an excellent recipe! Looks good on chicken! Uh, oops. Drizzle olive oil over the spice rub. Theyll be back when I find an alternative. Made this yesterday for visiting son who loves good food and three grands ages 9 16. im a big fan of the oven ribs, but sometimes im not in the mood for ribs, so i was excited to try this version. What a bummer that you chose to try to tear someone down instead of just clicking to the next recipe. I served with brown rice and steamed green beans. We all loved it. Shaley Paprika and chili powder are two of the major flavor components of this kind of barbecue, however, neither have to be spicy. Do the labels matter? Thanks. The brine makes your chicken juicier than you ever thought possible; I recommend it for any grilled or oven-roasted chicken dish. (Served with collards and mashed potatoes.) I dont use the slow cooker much and it is a cheap one. Made this as written, with the exception of dry brining the chicken beforehand. We used leg quarters, which worked well. Laughed when I read this. :( We have the cookbook and have yet to have a miss. I used the slow cooker method with great success my bone-in thighs took about 4 hours to get super tender. This was absolutely delicious! 1/3 cup white vinegar I did use a meat thermometer, I think it was reading around 145F before I turned it up to broil, but Ive never calibrated it so it could be off. The liquid should go 2/3 of the way up the thighs. I was wondering if I can leave chicken in brine overnight ( or 10 hours) or if 6 hours is the maximum you would recommend. My summer rule is Do Not turn on Oven! I had really enjoyed using the list to explore other blogs and I was wondering if you would consider putting it back up? Also, did not make an additional sauce. Seriously, our new favorite. Delicious! If one so desired to make this on a weeknight (with two working individuals inhabitating a household) is it possible to brine the chicken for longer than 6 hours? Serve with sides like my creamy mashed potatoes, roasted broccoli, or my Mexican kale salad to complete the meal. Found inside450 Easy-to-Prepare Recipes for the Slow Cooker, Stovetop, and Oven Hope 284 Chicken and Stuffing, 275 Chicken Baked with Red Onions, Potatoes, Heres the process a Kosher chicken goes through: After the feathers are removed, it is soaked in cold water for at least 30 minutes then packed inside and out with salt. Would you try to do a make shift cooling rack in the slow cooker? My family now wants chicken no other way, and I am more than happy to oblige. Its easy, hands-off and makes a big batch of comfort food better than your slow cooker! Every recipe is very clear, concise and easy to follow. At this point, a beautiful light sauce will have formed from all the natural chicken juices and the aromatics you cooked around the chicken. In this recipe Id just skip the brining step. Definitely will do this again! like a silly question, but perhaps possible? Cant wait til supper time. Turn each thigh over and do the same. Real tasty and moist. I noticed that you took down the list of links to other blogs. I like to do it on a slow roasted pork tenderloin; ground ginger, garlic, brown sugar. Thanks! N If by regular salt you mean a fine table salt, definitely only use half. We are feeding a crowd at a family reunion next week and would love to serve this. That literally NEVER happens!) Then broiled one minute each side and topped with the reduction. Keep it tightly in foil if you can while rewarming it. Denise Absolutely. Hi Deb, thanks for all you do, I just discovered your website and already have a bunch of things saved to try on days to come (though I was given a recipe a couple years ago that I adore and use all the time and just pulled it out again and realized it was you too!) Rub the flesh sides of the chicken thighs (you know, the sides that dont have skin) with a spice rub. Hint: Its probably a staple in your household. I mixed it 50/50 with sweet paprika and, sadly, feel the entire dish and sauce is dominated by the smoked flavor. Thanks. Found insideChicken and Andouille Jambalaya WITH chayote with garlic buttered bread crumbs ALSO GOOD skinless chicken thighs 1 (28-ounce/794-g) can whole tomatoes 1 not spicy) and smoked paprika (Spanish pimenton) and neither added heat. Another keeper for me! My only mistake was a leaky foil bag on a cookie sheet with no rim :( Oh well, needed to clean bottom of oven anyway. Thanks for your inspiration. 1/3 cup white or brown sugar Oh, and Im in the midst of making your Sour Cream-Chocolate Cake with Peanut Butter Frosting right now for my 15-year-old granddaughters birthday. Does this chicken come out fairly moist? Excellent! Can you help? Have plenty-o-rub left for pork tenderloin and more chicken. Even if I didnt, I wouldnt blast the site or author as thats part of its appeal to others. When the chicken thighs release from the pan and are able to move around, you can gently grasp their sides with a pair of tongs to check for golden brown color. Do i use white wine vinegar or distilled vinegar for the brine? Search Search. You are my hero Deb. If you were to try this in a slow cooker, would you still wrap it in aluminum foil? Unfortunately this one didnt work out so well the chicken was dry and the skin soft, so Im finally posting my first comment. Ha! A dinner thats quick to prep, easy, and baked in the oven so its entirely hands off cooking. It was fall apart tender and soaked up almost all of the pan juices while it rested after shredding for the next hour. You should not brine kosher chicken. But for a weekday night when youre counting down the minutes until your holiday weekend begins, one in which your 3.5 year old utters the magical mythical words, This is delishish chicken, mommy; can I have more? it was pretty grand. The whole fam loved it, too! It seems like it makes a ton. The sauce gels after it cools anyways (its all fat..) so I tried not to eat too much.. S. This is my first time to your blog and Im soo glad I found it! Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours. I havent tried freezing the dough but dont see why you couldnt after letting them rise, but then defrost them before you bake them. The reason a good dry rub isnt overpowering (spicy, salty, sweet, etc.) Uh, mine too. I would then throw it on the gas grill just to crisp it up. However, on any browser, you can just hit Control or Command and the plus size to increase the size of the page youre reading. I hope this helps with your decision. :), We had this chicken while our newly married daughter and son in law were visiting this summer. I was a bit nervous about making this. Will report back. For the saltiness of the sauce from the drippings, you can expand the sauce in a variety of ways and thus reduce the salt. Okay, Im joining the choir in saying that this is hands down the best chicken (of the spicy, roasty ilk) that Ive ever made. If you label one jar, you gotta label em all. So youre probably okay to skip the brine. I can honestly say I don think it would be as awesome if I didnt broil it at the end but I always do so everyone is satisfied.Thank you for sharing this with us. Found inside Page 162 an oven rack to the lowerWITH GRAVY middle position and heat the oven to 275 drumsticks and thighs , skin side up , on the rack on the le - filled I made this for all of my family and friends and every persons reaction is this is the best chicken Ive ever had! OMG. INSANELY GOOD! Thanks. Thats a bit muchyou could have simply skipped to the recipe if your time is that dear. Thanks. Vicki See my response to Melissa about the jars in Comment #101. Since it is just the two of us and live full time in a motorhome with little room, I halved the recipe and it worked out perfectly. Thanks for the recipe, well be making this again. I may try the slow cooker so I dont heat up my already too hot kitchen. The dry rub sure is easier and I find that I can muster together a base recipe for bbq sauce and let the meat juices with mingled-in spice from the rub, season the sauce. Ooopsnever mind, found the Pin it button. But not all comments are necessary either, and I still smile and shrug at them. I am going to make a few jars of that dry rub as gifts for my aunt. Thanks for that recipe Deb! Can you suggest a milder, alternative seasoning that would work with the same method of preparation? thats all i can say oh, easy AND yum. The rack Is to keep the meat from browning/roasting against the pan, so heat can circulate under it. Hi Deb and anyone who has tried this with a slow-cooker, Just finished making this..it just doesnt seem right that a recipe this easy could be so good! Thanks for the great recipe! Im assuming you mean Fahrenheit because youre American. i did make the drippings bbq sauce while the chicken pieces were under the broiler at the end, and it was indeed too salty, but a good dose of sweet baby rays bbq sauce fixed that. Came out GREAT and didnt need to be turned. Ria Yes, definitely. Little mixing and melding of flavors like you get with pork or beef. also, can i humbly submit a request for breakfast foods that are easy to throw together? I happened to be looking for a summer chicken recipe I could do in my crock pot your posts are always so well timed! Used thighs and legs. Slow roasted whole chicken!! This looks delish. This sounds so good since we dont have a grill, I will definitely be trying this out! Thank you. Variations. And shed be like, 'oh yeah, the peppers came out well, but theyll be better tomorrow.' Carnitas. Im at full capacity with my cabinets now and dont need any more extraneous items. Made these the other night for a friend and it was a big hit. Thank you, Is there a special technique to what pieces should go in the center, and what should go towards the outside? 2.5 hours at 300* resulted in a delicious dinner for two. Nevertheless, it turned out beautifully and the leftovers have gained a new life as the best chicken salad ever! I like to add a squeeze of honey for flavor while it reduces. (I have a LOT of paprika in the house.) This is a step that restaurants make time for, and it makes all the difference in terms of added flavor.

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