fast and easy

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SImple Clean and Homemade I taco salad 4

One of the birthday traditions in my family was that my grandma made our favorite meal. She decorated with Happy Birthday signs and balloons and would make anything that we wanted. I often picked meatloaf or chicken noodle soup. I really am not a meatloaf fan, but she would cream green beans and pour them over mashed potatoes. That was my favorite thing because my favorite veggie was green beans. She made
us feel amazingly special and made our birthdays something to look forward to. For me, my birthday is one of the times that I miss her the most.

SImple Clean and Homemade I taco salad

Grandma’s meal was what we did on our actual birthday. We also were allowed to choose a restaurant to go to for dinner some time around our birthdays. I almost always picked Chi-Chi’s. Going to a chain restaurant was special for me because we never went to chains, we always went to locally owned restaurants. At the time, I was all about commercialism and the hat. Chi-Chi’s really got me with the sombrero and the song. Plus I could choose between churros and fried ice cream for dessert. It was so much my favorite.

SImple Clean and Homemade I taco salad 3

Aside from all of the dessert, hat, and song excitement, I ordered one of three things. 1. Mexican pizza (tortilla topped with cheese) 2. Chicken Chimichanga or 3. Taco salad. I LOVED the taco salad their. It came in a tortilla shell and they had sweet and sour dressing, my absolute favorite.

SImple Clean and Homemade I taco salad 2

Today, I wanted to share the taco salad that we eat now. It is not served in the taco shell, but it still combines my favorite flavors. I like to squish some tortilla chips on top for extra crunch. I only eat it with sweet and sour dressing, but your could try it with ranch or French, too.

Taco Salad

by Jessica

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients (2-4 servings)

  • taco seasoning
  • 1 pound ground meat (beef, chicken, or turkey)
  • Spring Mix
  • cheddar cheese, shredded
  • tomato, diced
  • Avocado slices
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped green onion
  • 1 tomato, diced
  • 1 can mexicorn, drained
  • 1 can black beans, drained and rinsed
  • sour cream
  • salad dressing (we use sweet and sour)

Instructions

Cook ground meat according to taco seasoning directions.

Put all other ingredients together to make a salad. Top with the seasoned ground meat and tortilla chips.

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SImple Clean and Homemade I Lettuce Wraps 4

Do you like lettuce wraps as much as I do? They are one of my favorite things to order in a restaurant especially for lunch. I can eat some lettuce wraps and not feel overwhelmingly full for the rest of the day. The last time I made lettuce wraps, I could not wait to eat them for lunch the next day. The warm chicken mixture is a nice contrast to the cold lettuce. It is something to get excited about at work.

SImple Clean and Homemade I Lettuce Wraps 3

The other part that I like about lettuce wraps is that I can eat them with my hands. They are messy and meant to be that way. I can change the flavors and textures easily and make them any style I want. These ones happen to be asian inspired.

SImple Clean and Homemade I Lettuce Wraps

My favorite part of these is the crispy, crunchy water chestnuts. Try these for a healthier lunch.

Chinese Chicken Lettuce Wraps

by Jessica

Prep Time: 5 minutes

Cook Time: 10 minutes

 

Ingredients (2-4 servings)

  • 1 pound lean ground chicken
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 can diced water chestnuts, chopped
  • 1 teaspoon grated ginger
  • 1 teaspoon rice vinegar
  • 1 clove garlic, minced
  • 1/4 teaspoon red chili flakes
  • 1 tablespoon cilantro, chopped
  • 1 head iceberg lettuce

Instructions

Brown the chicken in a pan. Add remaining ingredients except lettuce and allow to cook down until most of the liquid has evaporated. Serve with large leaves of iceberg lettuce.

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SImple Clean and Homemade I Orange Chicken and Broccoli

Let’s talk stir fry. It it is probably the perfect meal. Especially for a week night. Seriously. What other meal can you pull together in under 20 minutes with protein and a mixture of veggies? It is healthy and can taste different everyday depending on sauce, veggie, and protein combinations. We could probably survive on stir fry. There was a week over the summer, while we were living with my parents, where we had stir fry everyday at my mom’s request. It was ALOT of stir fry, but I was able to make them all taste different, and they all were fantastic.

SImple Clean and Homemade I Fried Rice 5

I developed this stir fry recipe on Friday because our little friends declared that they like chicken and broccoli in their stir fry. I know that kids like things like general tso’s chicken because it is a little sweet and savory. I decided to use orange juice as a flavoring and sweetener in the dish to appease a child’s palate.

SImple Clean and Homemade I Orange Chicken and Broccoli

This turned out so good, I made it again on Sunday to make an official recipe and share it with you. It makes fantastic leftovers and includes enough sauce for people who love extra sauce poured over rice (I know I do).

Orange Chicken and Broccoli

by Jessica

Prep Time: 10 minutes

Cook Time: 10 minutes

 

Ingredients (4-6 servings)

    For the Sauce

    • 1 cup orange juice
    • 1/3 cup soy sauce
    • 2 cloves garlic, minced
    • 2 tablespoons brown sugar, not packed
    • 2 teaspoons freshly grated ginger
    • 1 tablespoon rice vinegar (I use light)
    • 1 teaspoon toasted sesame oil
    • 1 tablespoon corn starch
    • red chili flakes to taste
    • 3 tablespoons chopped cilantro

    For the Stir Fry

    • 1 tablespoon cooking oil
    • 1/2 onion, diced
    • 1 pound boneless skinless chicken, thinly sliced in bite sized pieces
    • 2 bags frozen broccoli florets (10 ounces each) or 1 bag fresh broccoli florets (12 ounce bag)
    • Sauce
    • Salt to taste

    Instructions

    For the Sauce

    Combine all ingredients in a small bowl. Set aside.

    For the Stir Fry

    Heat a wok or late skillet until water sprinkled in the pan evaporates immediately. Add half of the oil and cook the chicken until lightly browned. Remove the chicken from the pan and set aside.

    Add the remaining oil. Add broccoli and cook until tender. Return the chicken to the pan and add the sauce. Cook until the sauce gets thick. Serve with rice or noodles.

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    Fried Rice

    SImple Clean and Homemade I Fried Rice 2

    Every now and then we are lucky enough to babysit my best friend’s children. It is super fun for both of us and we alway try to pack the evening with activities to keep our friends busy. It almost always includes some kind of cooking because from my babysitting experience I learned that kids love cooking. Plus, everyone has to eat dinner and it is easier to have them help then find an independent activity while you cook. Of the things that we have made together, the recipe for today and tomorrow are my favorite. We have made pizza, cookies, and chocolate covered strawberries. But this meal included veggies that they actually ate. Plus, we all had a delicious take out fake out at home for a cozy winter Friday night.

    SImple Clean and Homemade I Fried Rice 3

    I have made fried rice in the past, but this version is the best. It is lightly flavored and mimics our take out favorite the best, but it features brown rice. I think the key to my love of this rice is that it is not overwhelmed with flavors. It is simple and celebrates a few, quality ingredients. In fact, we have already made it twice since Friday. I have enjoyed it in my lunch on Monday and Tuesday. This may just be a new dinner staple.

    SImple Clean and Homemade I Fried Rice 8

    To go with our fried rice, we had some chicken and broccoli. I will share that with you tomorrow. The rice would compliment any stir fry well or, add some protein and you have a yummy meal.

    Fried Rice

    by Jessica

    Prep Time: 10 minutes

    Cook Time: 10 minutes

    Ingredients (4-8 servings)

      For the Sauce

      • 1/3 cup soy sauce
      • 1 tablespoon brown sugar
      • 1 tablespoon rice vinegar

      For the Fried Rice

      • 1 tablespoon cooking oil
      • 1/2 onion, diced
      • 1 clove garlic, smashed
      • 1 cup frozen peas and carrots
      • 2 eggs
      • 5 cups cooked brown rice
      • sauce
      • salt

      Instructions

      For the Sauce

      In a small bowl, combine the soy sauce, brown sugar, and rice vinegar. Set aside.

      For the Fried Rice

      Heat a work or large skillet until water evaporates immediately when sprinkled in the pan. Add the oil, onion, and garlic. Cook until the onion is softened. Remove the garlic and discard. Add the peas and carrots and cook until softened. Add the egg and scramble. Once the eggs are cooked, add the rice and sauce. Stir to combine. Cook until hot. Salt to taste.

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      Simple Clean and Homemade I Eggrolls 3

      Tomorrow is Friday. Friday is our most frequent day to get take out. Not this week. This week we are going to my parents’ house to get haircuts and get our staple groceries that we enjoy from their area.

      I have a total love/hate relationship with take out. I LOVE that I don’t have to cook as soon as I get home from work but I HATE that the food usually gives me a stomach ache and isn’t as good as I anticipated. Therefore, I tend to make a lot of our take out favorites at home. One of those things is egg rolls. I grew up eating lots of egg rolls. My best friend’s dad always invited us over for wonton soup and egg rolls. It was one of my favorite meals. My homemade egg rolls bring back memories of those fun dinners. The big difference with theses is that they are baked, not fried.

      Baking egg rolls gives them a different texture than fried egg rolls. I actually have grown to like the baked version much better. I like the crispy, aldente texture.

      SImple Clean and Homemade I Egg Rolls 2

      I start by browning my pork. Once it is brown, I add three bags of coleslaw. In the summer, I buy fresh cabbage and carrots from a farmer, but this is about a million times easier. I rarely buy packaged food, but this recipe is one of those times that I don’t mind a few short cups.

      SImple Clean and Homemade I Egg Rolls 3

      I think the hardest part of making this is judging the filing. You want to get as much moisture as possible out of the filling because you are baking and/or freezing these. This is what the filling looks like when I first start with all of the coleslaw.

      SImple Clean and Homemade I Egg Rolls

      This is what the finished filling looks like. I have to say, it is so good, you could just eat it like this. But the extra egg roll making step is totally worth it.

      Simple Clean and Homemade I Eggrolls

      I like to serve these with sweet and sour sauce and hot mustard. Sometimes we add a little hot chili oil for the extra spice. This is one of my favorite weeknight meals. It is so quick straight out of the freezer.

      Baked Pork Eggrolls

      by Jessica

      Prep Time: 1 hour

      Cook Time: 20-30 minutes

      Ingredients (28 eggrolls)

      • 2 pounds pork chops or loin, diced
      • 3 pounds bagged coleslaw (fresh cabbage and carrots)
      • 6 cloves garlic, minced
      • 1 tablespoon freshly grated ginger
      • 2/3 cup soy sauce
      • 3 green onions, chopped
      • 2 8 ounce cans water chestnuts, finely chopped
      • 2 tablespoons rice vinegar
      • 1 tablespoon brown sugar
      • 28 egg roll wrappers

      Instructions

      In a large skillet or dutch oven, heat the oil and brown the pork. When the pork is brown, add the coleslaw and allow the coleslaw to cook down until most of the moisture is gone. Add remaining ingredients except the egg roll wrappers. Cook until the moisture is cooked out. Remove from the heat and allow to cool.

      When the mixture is cool, spread egg roll wrappers on the counter. Have a small bowl of water next to your work space. Put about 1/4 cup of the filling on each wrapper. Close the wrappers, sealing with water.

      Heat the oven to 425 degrees. On a baking sheet, spray all sides of the egg rolls with cooking spray. Cook about 15 minutes on one side. Flip and cook until both sides are crispy. Serve with Sweet and Sour Sauce and Hot Mustard.

      To freeze: Wrap the uncooked egg rolls in plastic wrap. Place in a zip top bag and freeze. When ready to eat, follow the above directions with the frozen egg rolls.

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      SImple Clean and Homemade I Shrimp Feta Bake

      It has been so cold and I am so ready for winter to be over. You know what I realized? It isn’t even half over yet. Last week we installed some gas fireplace logs. I can’t even explain how much I am loving our gas fireplace logs. They make the living room so cozy and warm. It is making the below zero temperatures a little more bearable. That and warm clothes.

      SImple Clean and Homemade I Shrimp Feta Bake 2

      Today I want to share one of my brother’s favorite meals. He eats tons of this shrimp feta bake when I make it. Like almost the whole batch of it. At first, it was odd because he didn’t eat tomatoes. I think this dish was the gateway to full blown tomato eating for him.

      SImple Clean and Homemade I Shrimp Feta Bake 3

      This is a light and healthy dish. I like to serve it over whole wheat orzo.

      Shrimp and Feta Bake

      by Jessica

      Prep Time: 10 minutes

      Cook Time: 30-45 minutes

      Ingredients (4 servings)

      • 2 teaspoons extra virgin olive oil
      • 2 cloves garlic, minced
      • 1 29 ounce can diced tomatoes, about half liquid drained
      • pinch cayenne
      • 1 pound raw deveined peeled shrimp, defrosted
      • 1/2 cup chopped curly parsley
      • 3-4 ounces reduced fat feta cheese
      • juice 1 lemon
      • whole wheat orzo, cooked according to package directions

      Instructions

      In a large skillet or work, heat the oil over medium high heat. Add garlic and cook about 30 seconds. Add the tomatoes and cayenne. Cook until about half of the moisture is reduced. Add the shrimp and cook until the shrimp is slightly under done. Stir in the parsley. Pour into a 9×13 glass baking dish. Sprinkle with feta and lemon juice. Bake at 400 until bubbly (about 20 minutes).

      Serve over whole wheat orzo.

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      SImple Clean and Homemade I Pierogi 9

      One of the reasons I started a blog was because I was bursting with excitement to share all of the cool things I taught myself how to do in the kitchen. For New Year’s I decided to make something that I have wanted to try for a really long time. Pierogies seem to me like they are a staple. Living in Pittsburgh, they are a popular food served at restaurants as well as churches. If you are unfamiliar, they are dough filled with some kind of filling (often potato), boiled and pan fried. I knew they would take some work but would be well worth the effort, and boy was I right.

      SImple Clean and Homemade I Pierogi 5

      I started by baking the potatoes. I decided to bake the potatoes because of the same logic I used when I made gnocchi. Baked potatoes reduce the amount of water, intensifying the potato flavor which is what I wanted. While the potatoes baked, I made the dough. It is a super easy dough to make and roll. It is pretty forgiving and does not rip easily. Because I am not fancy, I used a regular drinking glass to cut the dough into circles.

      SImple Clean and Homemade I Pierogi 2

      I made the potato mixture and used a scoop to put it on the dough. Then, I dipped my fingers in water and ran them along the outside edge. I pulled the dough around the potato filling. I found that it was easiest to do that part when I was holding it in my hand.

      SImple Clean and Homemade I Pierogi 3

      I sealed the dough by using the tongs on a fork.

      SImple Clean and Homemade I Pierogi 4

      And took the finished perigees and placed them on a cookie sheet to freeze.

      SImple Clean and Homemade I Pierogi 6

      Making homemade pierogies is time consuming but oh so rewarding. I have a giant bag of homemade pierogies in my freezer right now that I could use to make dinner in less than 20 minutes. They are organic and I know exactly what is in them. I served them along side some roasted broccoli (my current favorite side dish).

      SImple Clean and Homemade I Pierogi 7

      Oh and with tons of slightly browned onions.

      SImple Clean and Homemade I Pierogi 10

      For the creamiest, most delicious pierogies that I have ever had. If you were scared to try making them, don’t be.

      Sour Cream, Cheddar, and Chive Pierogies

      by Jessica

      Prep Time: 2 hours

      Cook Time: 10-15 minutes

       

      Ingredients (48-58 pierogies)

        For the Filling

        • 8 potatoes, pierced with a fork
        • 3 tablespoons sour cream
        • 1 tablespoon butter
        • 1/4 cup milk
        • 1 cup grated cheddar cheese
        • 2 chopped green onions
        • salt and pepper to taste

        For the Dough

        • 4 tablespoons melted butter
        • 1 16 ounce container sour cream
        • 2 eggs plus one yolk
        • 4 1/2 cups flour
        • 2 teaspoons salt

        To Serve

        • 1 tablespoon olive oil
        • 3 onions, cut pole to pole
        • salt
        • 1 tablespoon butter
        • 9-12 pierogies

        Instructions

        For the Filling

        Bake to potatoes at 450 degrees until tender on the inside (30-40 minutes). Cut in half and scoop the inside of the potatoes into a large bowl. Mash with a potato masher. Add the sour cream, butter, milk, cheddar cheese, and green onions. Add salt and pepper to taste. Set aside.

        For the Dough

        Combine the butter, sour cream, and egg until well mixed. Add the flour and salt and mix until it forms a dough. Divide the dough in half. Working with half of the dough at a time, roll the dough out on a floured surface. Using a biscuit cutter or a glass, cut the dough into circles.

        Scoop the potato filling onto the dough circles. Moisten your fingers with water and rub the outside edge of the dough circle with water. pull the dough over the potato scoop . Press to seal with a fork. Place finished pierogis on a parchment lined cookie sheet. Place in the freezer until frozen solid. Store in a zip top bag in the freezer.

        To Serve

        Bring a large pot of water to a boil. Add salt to the water and add boil until the pierogies float. Continue to cook for an additional 2 minutes. Drain.

        In a large skillet, cook the onions until translucent in the butter and oil, salting the onions so they cook faster. When the onions are just starting to brown, add the cooked pierogies. Sauté for a few minutes until they are slightly browned. Serve with a leafy salad or your favorite veggie.

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        Simple Clean and Homemade I Lemongrass Chicken and Rice Soup

        If you didn’t already notice, we eat a lot of soup. Like at least once a week I am cooking a pot of soup. Even in the summer. I also really love using my Dutch Oven and cooking soup all day long on the stove or in the oven. Sometimes, I need to make something quick and just don’t have the time to cook my soup all day long. But don’t worry, we still get our soup fix in. The obvious solution is to eat the obsessive amount of soup in the freezer. If that is not an option, I have a few quick soups that I can make in less than 30 minutes, faster if the protein is already cooked and in the fridge.

        Simple Clean and Homemade I Lemongrass Chicken and Rice Soup 3

        My Lemongrass Chicken and Rice soup is inspired by my favorite cup of soup at my favorite Thai restaurant, Nicky’s. I wrote about it here. On that day, they served the soup with rice noodles. Sometimes they do the noodles, other times they do rice. I love it both ways. My favorite thing about the soup is the citrusy flavor that of lemon grass and the slight heat from the pepper. Those were the flavors I was seeking in my version. I added a few more veggies and meat because we ate ours for our meal whereas they serve it as an appetizer at lunch before your meal.

        Simple Clean and Homemade I Lemongrass Chicken and Rice Soup 2

        I love the addition of cilantro and green onion. It adds freshness. I added brown rice. I am sure you could use left over rice if you have some. You also could use leftover chicken (or turkey) if you wanted. Hello Thanksgiving/Christmas leftovers!

        Lemongrass Chicken and Rice Soup

        by Jessica

        Prep Time: 10 minutes

        Cook Time: 20 minutes

        Ingredients (6-8 servings)

        • 1/2 small onion, diced
        • 1 stalk celery, diced
        • 2 boneless skinless chicken breasts, cut into bite-sized pieces
        • 1 clove garlic, minced
        • 2 tablespoons chicken Better Than Bouillon
        • 1 carrot, cut into match sticks
        • 4 stocks lemongrass
        • 1 large handful cilantro, chopped
        • 2 green onions, chopped
        • 2 servings cooked brown rice
        • black pepper to taste

        Instructions

        In a 4 quart pot, sauté onion and celery with oil until tender. Add the chicken and cook until browned. Add the garlic and cook an additional minute. Salt with a pinch of salt.

        Add Chicken Bouillon, carrots, and lemongrass. Fill the pot leaving about 1/2 inch of space at the top. Add half of the cilantro and green onions. Add some freshly ground pepper. Simmer on medium for about 10 minutes. Add the rice just before serving. Allow to cook about 3 minutes with the rice in the soup. Garnish with cilantro and green onions.

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        Simple Clean and Homemade I baked rigatoni 3

        We spent the weekend getting in the Christmas spirit. On Saturday, we woke up early and made a quick stop at Starbucks for a mocha latte on our way to Kraynak’s. Kraynak’s is located in Hermitage, PA. In addition to its huge selection of toys and Christmas decorations, it also has Christmas Tree Lane. It is a must stop each year for me before Christmas. It typically opens at the beginning of September and closes just after Christmas with a huge sale. After checking out all of the cute decorations, we made another holiday stop to look at more gorgeous decorations.

        Besides the decoration shopping, my mom had a house guest. I spent a good portion of my weekend cooking. I wanted to share one of my go to make ahead meals for entertaining.

        Simple Clean and Homemade I baked rigatoni

        Baked Ziti is our family’s name for this dish. I don’t always use ziti, though. In fact I almost always use whole wheat penne pasta. In the picture I used rigatoni. It doesn’t really matter which one you use, you could even use bow ties if you like. No matter which pasta you pick, it is a hot, cheesy, bubbly, pasta dish. It can be made ahead and baked just before guests arrive.

        Simple Clean and Homemade I baked rigatoni 5

        My mom likes to serve this with meatballs on the side. For me, the baked ziti is enough with a small salad or some soup. It makes the perfect holiday season make ahead dish.

        Baked Ziti

        by Jessica

        Prep Time: 20 minutes

        Cook Time: 30 minutes

        Ingredients (6-8 servings)

        • 12 ounces whole wheat penne, cooked 1 minute less than package directions
        • 3 cups marinara sauce
        • 1 handful parmesan cheese
        • 1 cup Ricotta Cheese
        • 8 ounces grated mozzarella cheese

        Instructions

        Heat the oven to 400 degrees. Combine the pasta, marinara, and parmesan in a large bowl. Pour into a 9×13 baking dish. Top with dollops of Ricotta cheese and mozzarella and bake for 30 minutes or until bubbly and brown. Allow to rest 10 minutes before serving.

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        Simple Clean and Homemade I Tuna Noodle Casserole 4

        My mom never really cooked much when I was a kid. We were very lucky to eat at Grandma’s house a few times a week. When she did cook, she had a few dishes that she felt comfortable making. That meant that we ate those few meals a lot. I hated when she even uttered the words tuna noodle casserole. It was my brother’s favorite food. Actually, I am fairly certain it still is. The worst part was how goopy it was and it was somehow super dry and not creamy at all.

        Simple Clean and Homemade I Tuna Noodle Casserole

        The other day, someone on Facebook mentioned that they were eating Tuna Noodle Casserole. It just sounded so delicious that I just HAD to try to make it again. Without the condensed cream of mushroom soup because that stuff is gag worthy. The part I hate the most is the sound it makes when it leaves the can. Nasty. Instead, I cooked the vegetables in a little oil and then made a béchamel sauce to add the creaminess. The rest is the same.

        Simple Clean and Homemade I Tuna Noodle Casserole 2

        I think this method is way better and actually pretty tasty. I like the small chunks of fresh veggies and the flavor of the creamy sauce. I think I can get on board with Tuna Noodle Casserole made this way.

        Tuna Noodle Casserole

        by Jessica

        Prep Time: 20 minutes

        Cook Time: 40 minutes

        Ingredients (8-12 servngs)

        • 2 teaspoons oil
        • 1 pound cremini mushrooms, diced
        • 1/2 small onion, diced
        • 1 small clove garlic, smashed
        • 1 large carrot, diced
        • salt to taste
        • 2 tablespoons oil
        • 1/4 cup flour
        • 4 cup milk
        • 1 cup peas
        • 18 ounces extra wide noodles, cooked al dente
        • 12 ounce can chunk light tuna in water, drained
        • 3 tablespoons butter
        • 3/4 cups breadcrumbs
        • salt and pepper to taste

        Instructions

        Heat the oven to 350 degrees.

        In a 5 quart or larger Dutch oven, heat the oil. Cook the mushrooms over medium heat until lightly browned. Add the onion, garlic, and carrot. Cook until tender. Salt to taste.

        Add 2 tablespoons of oil and 1/4 cup flour. Allow to cook about 1 minute so the flour no longer tastes raw. Add milk stirring constantly until thickened. Add the noodles, peas, and tuna. Salt and pepper to taste. Remove from the heat.

        In a small bowl, melt the butter. Combine with bread crumbs. Sprinkle the breadcrumbs over the noodles. Bake for 20-30 minutes or until hot, bubbly, and slightly brown. Serve warm.

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