Best Bacon Deviled Eggs

Yummy Yummy - I made these for Thanksgiving this year and my only regret is I didn't make a bigger batch.  They were gone fast. 

Oops - they got mostly eaten before I remembered to take a picture of the final result. 🤦

Slice eggs lengthwise then remove yolks to separate bowl for mixing with the ingredients below.

Ingredients

• 6 large eggs, hard boiled and peeled
• 4 tbsp mayonnaise
• 1/8 yellow mustard or dijon mustard
• Salt, to taste
• Pepper, to taste
• 1 dash of garlic powder
• 6 pieces bacon, cooked, crisp, and and broken into chunk pieces like pictured above
• Paprika

Instructions

1. Boil eggs and peel
2. Slice the hard boiled eggs in half, lengthwise
3. Remove the yolks and put them in a mixing bowl
4. Mash the egg yolks with a fork
5. Add the mayonnaise, mustard salt, pepper, and garlic powder 
6. Mash egg yolks and stir until well combined
7. Put the mixture in a Ziploc bag and cut a small hole in the corner of the bag or you can use a piping bag.
8. Fill each egg hole with the mixture
9. Add small piece of bacon on top of each egg
10. Sprinkle with paprika
11. Serve

appetizer, comfort food, holiday,

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Gator Bites with Homemade Remoulade Sauce

Photo by Mrs. Scales

Oh my word...  Alligator is probably one of my favorite meats.  Seasoned, fried up and dipped in remoulade - DELISH.  ...and surprisingly simple.

Easy peasy.  

• Lightly season your bite size gator tail meat with Tony Chahere's Creole Seasoning (or Old Bay) 
•  toss meat in some Zatarain's Fish Fri.  
• Deep fry until golden brown.  

For a dipping sauce you can use ranch or a creole remoulade sauce.  I homemade the one in the picture but I honestly don't remember what all I put in it.   When I make it again I'll update this post.

Gator can't be bought in many parts of the country because its just not available and its a 'southern' thing being that alligators are specific to that region.  But lucky for you, alligator and other southern specialty meats can be bout at an only cajun grocer I've provided a link for you below.

Gator meat to be shipped can be bought here.

appetizer, seafood, snack, snacks, southern,

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Homemade Guacamole

Made some delicious guacamole tonight so I have to jot it down so I don't forget what I put into it.  I didn't measure anything and only used one avocado because its just me and my husband, so I am sorry in advance for no exact measurements... everything is pretty much "to taste".

• 1 perfectly ripe avocado (not too green, brown and very slightly squishy- best i can describe, lol)

• Salt, to taste

• Rotel (since i was using only 1 avocado i only used a couple spoonfuls of rotel) You can replace Rotel with salsa.

• Garlic and/or garlic powder, to taste

• Cayenne pepper, to taste, omit if you dont want a little spice

• Onion, chopped  (again, since i only used 1 avocado i did not use a whole onion..like a quarter of a regular sized onion)

• Onion powder, to taste

Slice around the avocado - keep the seed - helpful tip to keep guacamole from going brown is to put the seed in the bowl with the fresh made guac.  :)

Spoon the avocado into a bowl.  Add the rest of the ingredients :)  Stir/mush with fork.  Put the seed back in.  Voila!!!!  You've got guacamole!!   Adjust seasonings to taste.  Serve with chips.  MMM..

We ate ours faster than I could take pictures...soooo, Ill get pictures next time :) :)


Way too many smiley faces in this post.  :)

appetizer, dip, mexican, side,

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Hickory Smoked Wings (like Slick Pig's)

 

Oh.My.Word.  Hickory smoked wings.  There is this wing joint in Murfreesboro, TN called Slick Pig.  They are famous for their hickory smoked wings.  But of course their recipe is top secret.   Welp.. I just had to figure out how to make wings like these.  One little problem.. I know NOTHING about smoking.  First I searched for a smoker on Amazon and found this easy enough for a beginner smoker (Stovetop Smoker ) for $43.95 - so it didnt break my account.  This came with Hickory Wood Chips and Alder Wood Chips.. that was great because I would be needing the Hickory for this recipe.  I then set out to re-create that slick pig taste.  I did two test runs.  Both were good.  The second batch however, seemed closest.  The group of people who I tested them on (who have all had slick pig's) said the flavor was very close...but maybe better.  I'll bet Slick Pig doesn't use these ingredients (so I'm not claiming they do) ..maybe some of them.. but this is what I used to create the oh so popular flavor.  

To get your wings the shape you get them at a restaurant cut them in these spots.  Discarding the pointy end - forgive my lack of knowledge of the correct terms for chicken anatomy...  *Note: unless you have a meat cleaver or a very sharp knife, its easier to do this after they are cooked. *orrr you can just go the easier route and buy a bag of precut "chicken wing sections" :)

  

Marinate your wings in the fridge for 24 hours.

 

Get your smoker ready by adding Hickory wood chips to the bottom of your Stovetop Smoker .  Put your drip pan over that and your wire rack over that.  *Note - If you're using a different smoker.. do your wood chips according to instruction for your smoker.

 

Load up your smoker.

Place smoker on the grill or on your stove top at medium heat. Smoke for about an hour or your desired color of wing.. as long as they are done :)

Ingredients

Chicken Wings

1/2 cup Soy Sauce

3/4 cup Teriyaki Marinade

1/4 cup Worcestershire Sauce

3 heaping tblspoons of Hoisin Sauce

Helpful items:

Smoker

Hickory wood chips

  

 

Directions

Combine the last four ingredients in a Gallon size freezer bag; Stir so Hoisin sauce is blended in.  Add the wings to the bag making sure they are coated well.  Put in the fridge to marinate for 24 hours.

Get your smoker* ready by putting about 2 1/2 tablespoons of Hickory woodchips in the bottom layer of the smoker.  Put the drip pan over those woodchips. Put the wire rack in the drip pan... I wrap the wire rack in aluminum foil for easier clean up. 

Load your wings onto the wire rack.  Put the lid on.  Place your smoker on your stove top or your BBQ grill at medium heat.  Smoke for 45 min to 1 hour.  This gives them a YUMMY smoke flavor.

To get a little crispyness I throw them directly on the grill for 1-2 minutes**.  Scrum-didly-umptios.

*Alternatively: if you dont want to use a smoker you may be able to cook these in the oven for 45 min to an hour putting it on broil for the last 10 min.  If you do it this way I would add liquid smoke flavor to the marinade because you will be missing the delicious smoke flavor from the smoker.. I have not tried an oven version yet.  But when I do I will update this recipe.

**If you don't have a grill.. you can toss the smoked wings into a frying pan with just a tad bit of oil for a couple minutes to get that bit of crispyness.



 

 

I found this book on amazon - its a smoking book for this particular smoker!  I havent ordered it .. but I just might.

 

appetizer, chicken, dinner, snack, southern,

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Sausage Cheese Balls

1 c Bisquik
2 c Cheddar Cheese, shredded
1 lb sausage (jimmy dean or other;  spicy, breakfast, or regular)
1/8 tsp salt
1/2 tsp garlic powder
1/2 tsp cayenne pepper (unless you're using spicy sausage)
1/2 tsp seasoning salt

Preheat oven to 375.  Mix all together in bowl with your hands.  Form into 1 inch balls by rolling in your hands, you know, like you used to do with play-dough.  Assemble on a greased cookie sheet, lined with foil if you dont want extra mess.  Cook at 375 for 20 min or until golden brown.

Sauce:

Mix together
1 tbsp mustard
1/2 cup mayo


























Other great appetizers to try:
Blue Cheese Bacon & Chive Kettle Chips
Grilled Veggies
Creamy Jalapeno Ranch Dip (Chuy's Copycat)
Pico De Gallo
Cream Cheese Stuffed, Bacon Wrapped Jalapenos (Low Carb)
Jalapeno Fudge (Low Carb)
Jalapeno Bacon Wrapped Shrimp (Low Carb)
Scotch Eggs (Low Carb, Gluten Free)

appetizer, sausage, sides, snacks,

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Blue Cheese Bacon & Chive Kettle Nachos

When I lived in Louisville for a bit, there was a restaurant downtown called Red Star Tavern.  I went there for happy hour with a friend from work and she ordered Kettle Chips off the menu.  I thought to myself kettle chips?  Why would you order just kettle chips from a restaurant? WELL, these babies came out and the were mouthwatering amazingness.  What I hadn't realized is they would be drizzled in a blue cheese sauce, blue cheese crumbles, bacon crumbles and chives.  It was perfection.  I went there a few times just for these chips until one day.... they were CLOSED!  For good!  Where on earth was I going to find chips like that to that perfection?!  I was devastated.  I have searched high and low and have attempted to recreate it and failed.  Until now..  I made these last night.  I found a base recipe and worked on it from there.  These were the closest thing I've tasted to Red Star's amazing kettle chips.   If you like blue cheese, these are your chips!

Ingredients

Blue Cheese Sauce:

• 1 Cup milk
• 1 Cup heavy cream
• 2 tablespoons butter
• 1 small Spanish onion, finely chopped
• 2 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt
• Pinch cayenne pepper
• 1/2 pound crumbled blue cheese; set a little aside to put on top
• Good-quality store-bought kettle style potato chips
• 1/4 c grated Parmesan cheese
• 1 tsp garlic powder
• Chives/Green Onion, chopped
• Bacon

Garnish with crumbled bacon, crumbled blue cheese, and chives.

Directions

Place the milk in a small saucepan and bring to a simmer over low heat. Heat the butter in a medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour & garlic powder and cook for 1 minute. Slowly whisk in the warm milk, and continue whisking until thickened. Season with salt and cayenne pepper. Add Parmesan and continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the cheese. If the sauce is too thick, thin it with a little extra milk. 

I suggest cooking your bacon in the oven 20 min on 400 while you're making the sauce. 

Heat the kettle chips in the oven. Transfer warm chips to a plate. Drizzle with blue cheese sauce. Top with blue cheese crumbles, bacon crumbles, and fresh chopped chives.

This makes alot of sauce, which you can put in the fridge for later use.  Or you can half the recipe.

Since figuring out the recipe, I have made this 4 times!  LOVE IT.  I've been addicted since Red Star. 

appetizer,

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French Toast Roll Ups

A different type of french toast for breakfast. Or maybe a breakfasty appetizer to break from the norm.   These are them.   

 

Ingredients

8 slices white sandwich bread (the soft, fluffy type)

peanut butter, jelly, cream cheese, dulce de leche, cajeta or nutella

2 eggs

3 tablespoons milk

1/3 cup granulated sugar

1 heaping teaspoon ground cinnamon

butter, for greasing the skillet

maple syrup, for serving

 

 

Instructions

Trim the crust from the bread and flatten it out with a rolling pin.

Place about a teaspoon or 2 of your chosen filling an inch from one end of the bread spread out in a strip.

Roll the bread up and repeat until they're all filled.

In a shallow bowl whisk the eggs and milk until well combined.

In a separate bowl mix the sugar with the cinnamon.

In a skillet set over medium heat melt a tablespoon of butter.

Add the rolls to the egg turning to coat on all sides then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides.

Add butter to the pan as needed.

Add the hot rolls from the pan to the cinnamon sugar and roll until completely covered in sugar.

Serve with maple syrup for dunking.

Next time, I may not put any filling in at all and have the classic tasting french toast in a rollup form.  I also might try powdered sugar next time instead of cinnamon/sugar mix.

recipe adapted from the girl who ate everything

appetizer, breakfast, sweet,

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Chicken Satay

Prep time: 2 hours 10 minutes (due to marinade)
Cook time: 20 minutes
Yields: 6 servings

Ingredients

1. 1 TBSP creamy peanut butter
2. 2 TBSP C low sodium soy sauce (definitely make sure you get low sodium, otherwise it’ll be a SALTY dish)
3. 1/4 C lemon or lime juice
4. 1-1/2 tsp brown sugar
5. 1 TBSP curry powder
6. 1 clove garlic, chopped
7. 1/2 tsp red pepper flakes
8. 3 8oz boneless skinless chicken breasts cubed
9. lime slices (optional)
10. skewers

Directions
1. In a mixing bowl, combine ingredients 1 - 7. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.

2. Preheat a grill to high heat (or a stove top on med-high heat)

3. Weave the chicken onto skewers, then grill for 5 minutes per side. (or no skewers and put in a pan for 5 minutes each. Or longer to get nice crunch on the outside from the marinade)

4. Serve with lime slices (optional)
How much easier can that be? Mix it, chop it, throw it all together and go sit down for a few hours, because you have nothing else to do, right? Then 10 min into cooking, you’re done!

Serve with Thai Peanut Sauce.

 

recipe adapted from Keep the faith going 

appetizer, asian, side, spicy, sweet, thai,

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Thai Peanut Sauce

Looking for a very LOW COST thai peanut sauce?  Found this gem on Budget Bytes.  Tasty and goes quite perfectly with my chicken satay.

Total Cost: $1.75

Cost Per Serving: $0.22

Serves: 8 (1/4 cup ea.)

Ingredients

• ¾ cup natural style peanut butter $0.82
• ¼ cup coconut milk (optional) $0.16
• ½ lime juice $0.17
• 1 inch fresh ginger, peeled, grated (optional) $0.24 (or 1/8 tsp dried ginger)
• 1 clove garlic, minced $0.06 (or 1/2 tsp minced)
• 1 tsp sriracha sauce (rooster hot sauce) $0.05
• 1 Tbsp soy sauce $0.03
• ½ tsp sesame oil (optional) $0.02
• 1 Tbsp brown sugar $0.03
• ¼ bunch cilantro $0.17
• ¼ – ½ cup water $0.00

Instructions

1. Make sure your natural style peanut butter is thoroughly mixed before measuring (you don’t want to get all oil or all solids). In a blender or food processor combine all of the ingredients except the sriracha sauce. Begin with only ¼ cup of water and add more until you get the consistency you want (I used ½ cup total). Add the sriracha sauce a little at a time (blending between) until it is to your desired heat (I used about ½ tsp).
2. Enjoy the peanut sauce on salads, pasta or as a dipping sauce!

appetizer, asian, cheap, dressing, side, thai,

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Copy Cat Chuy's Creamy Jalapeno Ranch Dip

Copy Cat Chuy’s Creamy Jalapeno Ranch Dip

If you have ever been to Chuy's tex mex restaurant then you know the deliciousness that is the Creamy  Jalapeño Ranch dip. 

After searching around I found a basic recipe that I changed to make it taste as close to Chuy's version as possible. It's very similar and 2 people have said that my version actually has more flavor and they prefer  it but they are close  in taste. 

I hope you enjoy.  

• 1/4 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup milk (whole milk)
• 1 packet hidden valley ranch dressing mix (the dry stuff)
• 1/2 sliced fresh jalapeno (no seeds if you don't want really spicy; i add the seeds)
• 1/2 cup pickled jalapeno pepper slices
• 4 finger pinch of cilantro
• generous pinch of salt
• 2 tsp garlic powder to taste
• 1 tsp of lime juice (Optional)

Directions:

Throw EVERYTHING in the blender.

Blend on low for 45-60 seconds. (The longer you blend the runnier it gets.)
Refrigerate
 

Serve with tortilla chips.  Perfect opener for delicious Chicken Enchiladas.

Let me know what you think! :)

appetizer, copy cat, dressing, easy, quick, sides, spicy,

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Cream Cheese Stuffed Jalapenos (Low Carb)

These lovely bites of decadence.  They'll be gone before you know it...

Ingredients:

• Package of bacon, slices cut in half cross-wise
• Package of cream cheese (8 oz) softened
• 10-12 jalapenos
• garlic powder

Instructions:
The easiest way to cut your bacon strips in half is to do it in the package. Don't open the bacon, just take a large knife and cut package in half cross-wise, therefore cutting the bacon strips in half

• Soften cream cheese to room temperature or unwrap, and put in microwave for 20 seconds. Stir in a full tablespoon of garlic powder. Make sure you work it into the cream cheese so that it's all garlic flavored.
• Rinse your jalapenos, cut top stem off, then cut in half lengthwise. Use your knife to de-vein and de-seed the jalapeno. The vein, which is the lighter colored inside part where the seeds are, is what makes the peppers hot. The more vein you leave, the hotter the finished product. To get the mildest flavor, take a spoon and scrape the vein to leave just the darker inside. This sounds time consuming, but it goes very quickly.*Hint if you have some kitchen gloves or plastic gloves, you may want to put them on. If the peppers are really hot, even after washing your hands, the heat remains on your fingers, and can burn your eyes or any other sensitive places you touch. If you don't have gloves, use a spoon for the de-veining and de-seeding, and try to handle the inside of the pepper as little as possible, while washing hands thoroughly and quickly after finishing.

• Preheat oven to 425.
• I promise that this cream cheese stuffed jalapenos recipe is worth it! Keep going...

• The easiest way to fill the peppers with the cream cheese is to put the cream cheese garlic mixture into a quart sized FREEZER ziploc bag and cut a small corner off (about 1/4 inch) Fill them full but not overflowing because the mixture expands as it cooks.

• Take the half slices of bacon and wrap around the stuffed pepper. I like to wrap end-middle-end around it, but you can wrap around the middle and double over holding the bacon together with a toothpick.

• Place these on a cookie sheet and cook until bacon is done and cream cheese mixture may be getting a little brown. About 10 minutes, but I like to look in on them as they're cooking to make sure they're not over or undercooked.

 Recipe as seen at Quick and Easy Dinner. 

appetizer,

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Jalapeno Fudge

I found this recipe at Deliciously Thin's website.  Love the flavor.  Tasty even for non-low carbers.  Its especially good with ranch.  I also dipped in salsa.  


24 squares

Ingredients:

• 16 ounces of cheddar cheese, shredded
• 3 eggs, well beaten
• 4 fresh jalapenos, chopped (if you're a wuss - de-vein and de-seed the peppers, but I didn't think it was hot at all made as is)
• salt and pepper to taste

Directions:

  

Chop your jalapenos

 Spread them in the bottom of a 9x13 pan.

 

Spread over cheese then pour egg around over the cheese. 

Bake at 350 for 30 minutes.

 

Per Square - 24 squares in a batch
Calories 86.2
Total Fat 6.9 g
Saturated Fat 4.2 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 2.0 g
Cholesterol 46.4 mg
Sodium 131.7 mg
Potassium 31.2 mg
Total Carbohydrate 0.5 g
Dietary Fiber 0.1 g
Sugars 0.1 g
Protein 5.5 g

If you log your food at myfitnesspal.com you can find this under snacks "Homemade Jalapeno Fudge (Low Carb)"

appetizer, gluten free, low carb,

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Jalapeno Cream Cheese Bacon Wrapped Shrimp (Low Carb)

Delicious for low carbers and non low carbers alike!  Bacon, jalapenos, cream cheese, shrimp..melt in your mouth.  Things like this make low carbing not bad at all :)


Serves 4-5 (2 skewers ea.)

Ingredients:

• 1.5 pounds of colossal shrimp, raw, de-veined, and shelled  (i used precooked, jumbo, deveined/shelled)
Believe me you don't want to use smaller shrimp!  
• Cream Cheese
• 3 jalapeno peppers
• 2 regular packages of bacon
You'll use a package and a half. Don't buy the nice thick cut kind, it will take too long to cook around the shrimp.
• skewers - soaked in water (dont soak in water if using the deep fry option)
• Optional: a light sprinkle of your favorite seasoning.

Directions:

Cut the tops off of the jalapenos, then cut in half lengthwise. Remove seeds with a spoon, then cut the halves into slivers.

Remove paper wrapper of bacon, leave on the plastic one, and take a sharp knife to cut packages of bacon in half.

Get ingredients together and ready for assembly.


Put a sliver of jalapeno down into the back side of the shrimp, where the vein has been removed.  

Put cream cheese over jalapeno.

Hold in place, and wrap with 1/2 piece of bacon. Secure by putting them on a skewer (4 per).  Or one toothpick each.

If using a gas grill, heat to high, then turn down to low. Grill until bacon is done to your preference. If using charcoal or wood, grill over warm coals.

If using oven, preheat 400.

If deep frying, 375.

Grill: about 10 minutes or until bacon is done.  (Has a definite grill flavor. Very good, very flavorful, can taste much of the cream cheese because alot melts out. )

Oven: 20 min or until bacon is done. (Took way longer than other methods but the cream cheese flavor stuck best.  Very good)

Deep Fry: 2 minutes or until bacon done.  (quickest method and tasty.  Couldn't taste cream cheese)
 
less than one carb!

 From the grill.  I used toothpicks instead of skewers.  I forgot to soak them first.  you can see the burnt toothpick.  Still delicious though.  

From the oven

appetizer, low carb, seafood, sides,

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SCOTCH EGGS! (Gluten Free, Low Carb)

I found this recipe a couple places, both very similar to each other.  I ended up adapting from this one here. I changed it a little though, as I usually do.  

These were better than expected. Hubs really liked them.  And they are quite filling.  A burst of breakfast flavor.  mmm.  I brought one for lunch today. lol.  Im excited about it.

Serves: 6

Prep time: 15 mins

Cook time: 32 mins

Total time: 47 mins

Ingredients

• 6 pre hard boiled eggs ( cooled, peeled, and dry)
• 1 lb lean ground breakfast sausage
• 1 beaten egg
• 1 Tbsp gluten free Worcestershire sauce ( can be omitted)
• 2 tsp garlic powder
• ½ Tbsp Cajun seasoning mix
• ½ cup Parmesan cheese
• ¼ cup shredded mozzarella cheese (I used Monterrey Jack and a little Mexican blend)
• 1 tsp poultry seasoning (I used Johnny Seasoning Salt instead)
• ½ tsp salt
• ½ tsp black pepper

*if you dont care about carbs, you can throw in 1/4 - 1/2 cup panko or regular bread crumbs (like progresso or similar)

Instructions

1. Preheat oil in deep fryer to 365.
2. Put sausage in a bowl add: Worcestershire sauce, garlic powder, poultry seasoning, Cajun seasoning, and mozzarella cheese.
   
3. Mix it all together.
4. Then in a separate bowl beat an egg.
5. In another bowl mix: Parmesan cheese (and bread crumbs if you're using them), salt and pepper.
6. Now separate your meat mixture into 6 patties.
7. Place your cooled, peeled, and dry hard boiled egg on a meat mixture patty, and roll in hands around your egg until covered and ball shaped.  (this was a little difficult but it eventually comes together)
8. Dip and roll in egg wash mixture, Then roll in Parmesan mixture till covered.
   
9. Repeat with other eggs.
10. Deep fry a couple at a time for 5 minutes. 
11. Serve with favorite dipping sauce, hot sauce or Mustard.

If you don't want to deep fry you can bake at 400 for 30 minutes.

You can also pan fry in oil turning ever 2 or 3 minutes until golden brown.

Nutrition Information

Serving size: 1 egg Approx.
Nutrition info:
Calories: 241
Fat: 13
Carbohydrates: 3
Protein: 24








 

appetizer, breakfast, gluten free, low carb, sides,

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Delicious Chicken Strips

Chicken Strips!  Yay.  For this recipe you can use just one cheese if you want but there is a handy Ramano/Parmasean/Asiago mixture in the deli/cheese/salami section of the grocery store.    That is what I use and its TASTY.

6 chicken tenderloins - boneless and skinless

1 cup all-purpose flour

1 large egg

2 Tablespoons water

1 cup Panko

1/4 cup finely shredded Parmasean/Romano/Asiago cheese mix (you can find this in the cheese section of your grocery store pre-shredded)   Alternatiely you can use grated parmesan.

1. Combine Panko and cheese in a bowl. Put flour into another bowl and mix the egg and water in yet another bowl until well blended.
2. Heat a large non-stick pan over medium-high heat and add several tablespoons of oil to the pan. Oil that is not hot enough will absorb into the chicken and oil that is too hot will smoke.
3. Working quickly, coat each piece of chicken in flour - shaking off excess, and then in egg wash and lastly in Panko and cheese coating. Make sure there are no bare spots on each breast.
4. Fry each coated filet in the heated oil until golden brown, turning once during cooking -- 5 minutes on each side.
5. Drain well on paper toweling and serve immediately with your choice of sauce

 

Mix the panko and cheese.

 put flower in one bowl, mix your egg and water in another. Chicken first goes in the flour, then the egg wash, the cheese/panko mix then into your oil.

 Cook in hot oil, about five minutes each side.

These would actually taste really good if used as the chicken for Chicken Scampi (Olive Garden Copycat)

appetizer, chicken, dinner, side, sides,

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