Monday, January 30, 2012

Fancy Pants App: Pizza Rolls

My family is getting used to something John has long known:  as a blogger's family, friend, girlfriend, etc. you never get to eat holiday food on the actual holiday or dinner at dinnertime.  Bloggers schedule their lives around their food.  But what that means for the people that live with the blogger, is that they are eating Thanksgiving in October, romantic meals in January, and Super Bowl snacks before the playoffs even begin.

That's why this weekend, I made pizza rolls, as my last appetizer to post before the Super Bowl.  Grandma (aka Awa) was obviously confused.  She wanted to know why I was not making them for the actual Super Bowl, but instead for the off week.  My parents are also coming to the realization that any good food will be cold by the time it is served after taking a few turns in the photo booth.  This is the secret life of a blogger.  Glamorous, no.  Fun, not quite.  But yummy food?  Well, if you like it cold, then sure! 

Last night in fact, Mom and Dad ate without me as I sat in the basement taking hundreds of pictures of a shrimp.  I wish I was kidding.  Luckily, Mom had also made boring chicken for the other half of our dinner.  You'll see that shrimp shortly, so don't drool all over yourself just yet.  For now, enjoy the Super Bowl snacks, like these pizza rolls.  Great for a game, or really anytime.  They are sure to satisfy a crowd.  Serious Eats did a great homemade version of the frozen classic but I have liberally adapted for the health-minded among us (no frying and no sausage); change the fillings as you want but make sure you save some before they are gone.  Or you won't have any pictures at all!
Pizza Rolls (adapted from here)
Serves:  8 (4 dozen pizza rolls)
1 2/3 cups flour
1 teaspoon salt
1 egg
1/3 cup water
1 pound low-moisture mozzerella, grated
1/2 cup prepared pizza sauce

In the food processor with dough blade (or stand mixer with dough hook), combine flour and salt.  While still running, add egg.  Slowly add water to running processor, until the mixture incorporates into a ball.  Using your clean hands, press into a flat disk and wrap in plastic wrap.  Set aside on the counter for an hour.  Meanwhile, combine the grated cheese and pizza sauce until the mixture binds together.  Set in the fridge until the dough is ready. 

Roll out the dough into a rectangle until about 1/8th of an inch thick.  Cut the rectangle into 48 rectangles.  Top half of each rectangle with a tablespoon of the mozzerella mixture and fold the dough over to cover.  Press down well on all sides to make sure the filling stays in the dough during baking!

Preheat the oven to 400 degrees F.  Place the pizza rolls on a greased cookie sheet and bake 8-12 minutes, until the dough is crispy.  Do not overcook (the hotter they get, the more likely the pizza filling will ooze out).  Serve immediately.


Until the next time my oven is on...
Friday, January 27, 2012

Fancy Pants App: Garlic Parmesan Pull Apart Bread

This bread has been a thorn in my side for over six months.  Every week, I go through my bookmarked recipes, deleting those that haven't made the cut, and adding new ones I find.  The fact that this recipe even stayed on the list for eight months before I made it is an accomplishment.  Sometimes recipes don't make it on the list for 3 days!

When I made this for the family last weekend, it was one of their first times getting a recipe that needed to be photographed BEFORE everyone ate.  Usually, I make enough to hide some and take pictures when everyone is eating, or has left.  This was not one of those recipes.  I think they finally understood how annoyed John gets while I'm taking 15 pictures before he can even sit down for dinner.

That's one of the reasons I really can't do this loaf justice.  My family likes to eat; and I cook and bake so that I can feed them.  Hundreds of pictures to get the perfect one is less exciting than full bellies.  The only problem with this recipe, that I found, was that there is no size for the bundt pan.  We used a 10-inch bundt pan which was much larger than originally projected.  Because of that, I only had a 2-layer bread.  In the end, it doesn't matter--the amount of food is the same.  However, if you want a beautiful looking loaf, use a smaller pan or double the recipe.  
Garlic Parmesan Pull Apart Bread (adapated from here)
Serves:  6
2 teaspoons active dry yeast
1 1/3 cups warm water
2 tablespoons olive oil
2 teaspoons salt
3 1/2 cups flour
1/4 cup butter, melted
1 tablespoon dried parsley flakes
2 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese

In a large bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour until well-combined.  Then, knead the dough by hand, about 7-10 minutes until elastic and smooth. Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.

In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside. Tear off small pieces of dough, coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers (we have a big bundt pan - 10 inches - so it only was 2 layers). Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.  Preheat oven to 350 degrees F (175 degrees C).  Bake for 25 to 30 minutes, or until bread is golden brown.  Serve with pasta sauce (marinara) if desired.

Until the next time my oven is on...
Wednesday, January 25, 2012

Time-Out: Abuelita's Hot Chocolate

Reading this blog for any length of time, you know how much I love the Cook the Books Club.  The last six months, we have read three wonderful memoirs / novels.  I loved each of them in their own unique ways.  However, for the next three book selections, I wasn't thrilled.  That's when I remembered why I enjoy reading in the first place and don't last in book clubs long. 

I am pretty particular when I go buy a book and now that I have library after library at my disposal (and hour-long train rides daily), I am reading a lot lately.  But I still couldn't get excited for the selections!  Therefore, I decided to make my own.  Over the next six months, I'll do my own blog posts so I am still on the Cook the Books schedule; hopefully I will jump in their fray again soon!  For now, let's talk about The School of Essential Ingredients.  Sometimes my life is serendipitous.  I saw this book on the Barnes and Noble $4 rack and bought it immediately. 

I fell in love with the subject (food, obviously) and when I looked up Erica Bauermeister, I found that Cook the Books had already read her book!!  I was so excited.  Despite the main character, Lillian's distaste for recipes, Erica was kind enough to have some on her website.  With the first real snow of the season this weekend, it was time to make real homemade hot chocolate. 

Abuelita's Hot Chocolate (adapted from here)
Serves:  2
1 cup milk
5 curls orange rind
1/2 stick cinnamon
4 tablespoons Mexican chocolate (or powdered chocolate)
1/8 teaspoon anise
1 cup coffee
1/4 whipping cream

Put milk, orange rind, cinnamon and chocolate in a saucepan and warm through.  Add a touch of anise.  Add to coffee and top with whipping cream. 

Substitute the coffee if you're a coffee hater like me--and double the milk, chocolate, and cinnamon. 

The perfect drink to warm up your winter evenings!

Until the next time my oven is on...
Monday, January 23, 2012

Brilliant Brunch: Waffles with Whipped Cream

One of my favorite breakfast foods as a little girl and still today consists of eggs, flour, milk, and baking powder: the Belgian waffle.  My fond memories of the waffle begin at my earliest memories and are prominently featured throughout special occasions and memorable brunches.

My family used to have a tradition of going out to brunch a few times a year; Mom was never a big fan of brunch.  It entailed too much food, too late, and left us sated until late in the evening.  Never a good thing after Mom slaves over the dinner that no one touches.  However at these brunches, is where I met this long-lost friend.  The Belgian waffle was always topped with butter, syrup, and a variety of fruits.  But then one day, Dad decided I was going to be allowed to sample it with whipped cream.  That was the biggest mistake they had ever made, giving a ten-year-old whipped cream for breakfast. 

Unfortunately for them, the whipped cream and waffles stuck.  In fact, I would no longer eat waffles any other way.  When I first met John, I had the pleasure of introducing them to him.  He was in awe, but I think I have converted him sufficiently.  Today, I have the pleasure of introducing them to you.  And I hope that you also will be converted.   There is no need for a special occasion, in fact, if you have a waffle iron, that is occasion enough.  Pull it out, try the recipe, add a dollop of whipped cream, maybe one more for good measure, and enjoy.  It's the perfect Sunday brunch.  Honestly, it is the perfect anytime brunch, but who could eat this every day?  Actually, I could.  But I don't.  Probably the best for all.
Waffles with Whipped Cream (adapted from here)
Serves:  6
2 eggs
1 3/4 cups milk
2 cups flour
1 tablespoon sugar
1/2 cup vegetable oil
4 teaspoons baking powder
1 cup whipping cream

Preheat the waffle iron.  Combine eggs, milk, flour, sugar, vegetable oil, and baking powder.  Mix until well combined and smooth.   Grease the waffle iron, if required.  And pour in about 1/4 cup of mixture.  Cook according to waffle instructions.  Meanwhile, whip the cream (about 3 minutes using electric beaters) until peaks form.  Do NOT overmix.  Serve waffles dolloped with whipped cream and fruits, if you desire to be a little healthy.

Until the next time my oven is on... 
Friday, January 20, 2012

Fancy Pants App: Cheesy Chorizo Dip

As I mentioned in February, John and my first date was at the Melting Pot.  We hardly ever go there now, but when we were in Kansas City (and eating on someone else's dime), we stopped in on Friday night.  He took one look at the menu and John fell in love with their Latin American cheese fondue, Queso Fundido.  When we got home, it was all John could talk about (I wish I was kidding). 

So in our last full weekend in the apartment, I whipped out the Melting Pot's description and got to work.  It's perfect for this weekend when everyone I know and love is going to be counting the hours until Sunday at 6.30 p.m. 

Most of the time I dread the Sunday night doldrums.  Knowing I have to go to work, knowing how short the weekend felt, knowing I will actually have to get dressed on Monday morning.  It's the doldroms.  But, with football Sundays, Sunday nights are transformed to enjoyable events!  There really is only one thing to say...Are you ready for some FOOTBALL?!
Cheesy Chorizo Dip
Serves:  4
6 ounces chorizo, crumbled
1 cup beer
1 jalapeno, grated
1 lime
10 ounces cheddar cheese, grated
4 ounces pepperjack cheese, grated
1 tablespoon flour

In a large skillet, cook the chorizo until done.  In a large pot, heat the one cup of beer.  Add the chorizo and grated jalapeno.  Zest and juice the lime and add to the beer mixture.  Bring the beer to a boil and then reduce heat so the beer is simmering.  Toss the cheeses with flour.   Then, add the cheese in handfuls to the beer, whisking until melted each time.  Once it is fully melted, keep it on low heat to keep the cheese from seizing up.  Serve with bread, chips, carrots, apple slices, celery sticks, and other dippers as desired.

Until the next time my oven is on...
Wednesday, January 18, 2012

Stand Out Sides: Mediterranean Salad

Remember my "burger bar" last week?  One of my favorite concoctions that came out of it is this Mediterranean Salad.  In fact, with a few lamb meatballs, this is the perfect light lunch or dinner.  I put John in charge of the vegetable cutting which is why it came out looking so perfect.  It takes him forever, but he has knife skills like no one else I have met.

And, while we didn't have any, I think kalamata olives would be the perfect addition to this dish.  So, I added them to the recipe below.  The nice thing is this could be as complex or as simple as you want, and if you don't have a John to help out with the chopping, do it in the food processor. 

The food processor, while horrible to clean, is always my friend when I want to get all vegetables chopping quickly.  Now that I live at home, the food processor has a permanent spot on the counter as mom shows me the many ways she can use it.  Mincing garlic, chopping cucumbers, its versatility is really amazing.  Maybe I will get a new one as a housewarming present.  Hint, hint, mom!
Mediterranean Salad
Serves:  2
2 cucumbers
1 large red onion
2 tomatoes
1/4 cup kalamata olives
1 tablespoon olive oil
1 teaspoon salt
2 teaspoons pepper
1 teaspoon oregano
1/2 cup feta cheese crumbles

Peel the cucumbers and chop them.  Place the diced cucumber into a large bowl.  Dice the red onion and add it to the bowl.  Dice the tomatoes and olives and add them to the bowl.  Add olive oil, salt, pepper, and oregano.  Toss well.  Stir in feta cheese crumbles and serve. 

I highly suggest adding the lamb meatballs on top.  Ground lamb, breadcrumbs, and an egg, rolled into balls and baked until cooked through.  Add some meatballs on top...it's the perfect easy dinner or lunch, without a lot of extra time.

Until the next time the oven is on...
Monday, January 16, 2012

Weeknight Dinner: Balsamic Glazed Salmon

Mom, notoriously a picky eater, loves fish.  Any restaurant our family visits, my mom orders fish.  Sister M doesn't like fish but last week she was out with boyfriend M and it was just Mom, Dad, and I for dinner.  Since they have been more than generous since I started living here, I asked to treat to fish.  We went to a specialty fish store in town and picked out three beautiful salmon filets. 

I was so excited to finally be in the kitchen that it didn't matter what I was making, it would have been wonderful to me.  But, the fact I was making something others actually wanted to eat was a wonderful bonus.  Everyone deemed it a huge success; and I love that you can make this in under 20 minutes.

Fish can always be a little intimidating, I think.  But when I went into the fish store, it didn't smell like fish.  Our salmon didn't even smell fishy and that's always how you can tell it is really fresh.  The sales clerks are usually pretty knowledgeable and even though I knew I wanted salmon, him and I portioned out how much salmon to cut and into the three different filets.  It was fun to treat my parents, and salmon is so good for you!  With only 25 minutes until dinner is on the table, there's no reason not to make this dish...
Balsamic Glazed Salmon (adapted from Shaw's)
Serves:  4
1/2 cup balsamic vinegar
1/3 cup orange juice
2 tablespoons honey
1 teaspoon red pepper flakes
1 sprig rosemary
1 tablespoon salt
2 tablespoons pepper
4 salmon filets (about 1 1/2 pounds)
1 tablespoon olive oil

Combine balsamic vinegar, orange juice, honey, and red pepper flakes in a pourable bowl.  Add rosemary sprig.  Meanwhile, salt and pepper the salmon filets (both sides).  Pour the olive oil into a large skillet, and heat over medium-high heat until smoking.  Add filets skin side up.  Cook 5 minutes without moving the filets.  After 5 minutes, the filets should easily flip skin side down in the pan.  If they don't come easily, give them another minute or so.  Cook skin side down 3-4 minutes until the filets are cooked almost throughout (the middle should be slightly opaque).  Remove the filets onto a plate and tent them with tin foil.  Carefully wipe out the pan.  Add the balsamic vinegar mixture and boil for 5 minutes until thickened and syrupy.  Remove rosemary sprig.  Spoon balsamic vinegar over salmon before serving.

This recipe came from Shaws.  The supermarket often has free recipes and I collected them since I joined the ranks of Boston professionals in 2008.  I love flipping through them and that is where Mom and I came across this recipe and almost simutaneously fell in love. 

Until the next time my oven is on...
Friday, January 13, 2012

Sassy Sweets: Peanut Butter Brownies

I thought we'd end the week off sweetly.  Last week at this time, John was on his way home to hang out with me.  Because he undertakes the six hour drive to get here, it's only fair that I take some time and make something special for him; those special moments, you know?  With the hours I spend commuting now (time I was used to spending at home in Boston), things slide by the wayside a lot of the time.  But one thing I won't allow to happen is for John to come to NY without something special (besides me) waiting for him.  Hence, my peanut butter brownies.

John loves peanut butter and chocolate.  But not me.  I don't think they were meant to tango together, and I know that I am distinctly in the minority here.  In fact, since it really doesn't thrill me, I never make anything combining the two.  Then, I remembered one of my favorite bloggers, Jennie of In Jennie's Kitchen.  I've been following the Brooklyn-based Jennie for a long time; in fact, she was one of the first bloggers I ever read regularly.

2011 was not an easy year for her; she has two young kids and lost her husband suddenly.  Hundreds of blogs across the world made her husband's favorite pie, peanut butter cream.  She wished she had been able to make it for him one last time; and others baked it in his memory.  That was the week John and I were on vacation and I read through the posts when I got home; sadly I missed making that pie.  But, when it came time to make something special for the man I love, I didn't want to miss that. 
Peanut Butter Brownies
Serves:  16 (13x9 pan)
1 cup peanut butter
2/3 cup butter, softened
1 1/2 cups white sugar
1 cup brown sugar
4 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder

Preheat oven to 350 degrees F.  Grease a 9x13 inch baking pan.  In a medium bowl, cream together peanut butter and butter.  Gradually blend in the brown sugar, white sugar, eggs, and vanilla.  Beat until fluffy.  Stir in flour and baking powder.  Beat slowly until fully combined.  Bake for 25 - 30 minutes in the oven until the brownies, when tested with a toothpick, come out clean.  Cut into 32 squares.  Serve warm or cold.

Until the next time my oven is on...
Wednesday, January 11, 2012

Fancy Pants App: Beer, Apple, Cheddar Sliders with Pretzel Buns

Those pretzel rolls from Monday are good enough to eat alone.  But, if you ever wanted to eat them in a sandwich, this would be the sandwich to eat them in.  Apple, Cheddar Cheese, Ground Turkey Burgers, and a pretzel bun.  I flirted with a cranberry ketchup but in the end, simple seemed to be the way to everyone's hearts.

Speaking of hearts, this past weekend I had a very full one.  John was here and we celebrated his birthday with a night on the town.  The "town" of course was New York City for our first real outing since I became a "New Yorker" again.  We went to a delicious Indian restaurant and then went out to a show; I had even scored us a Groupon for a great little hotel for us to spend the night.

By the time we got back to the hotel and had a drink, it seemed like a long, fun, adventure.  Like we were on vacation; the next day though, I realized it was no longer vacation.  Sure my normal days are never that glamorous and I really miss John.  But, when he's with me and we're exploring a new place, I can really see us succeeding and thriving in New York City.  It may take some time, and I have certainly had my fair share of growing pains.  But it gave me hope; we'll get there. 
Beer, Apple, Cheddar Sliders with Pretzel Buns
Serves:  12 (12 rolls, 12 people)
1 1/2 pounds ground turkey
1/4 cup beer
2 tablespoons bread crumbs
2 teaspoons salt
1 tablespoon black pepper
1 granny smith apple
12 slices of cheddar cheese
12 pretzel rolls

Combine the turkey, beer, bread crumbs, salt, and pepper until well-combined.  Separate into 12 sliders.  Preheat the grill to medium-high heat.  Meanwhile, peel the apple and slice into 12 slices.  Layer apple then cheese onto pretzel rolls.  Grill burgers about 5 minutes per side, until cooked through.  Place onto the pretzel roll with ketchup, if desired.

Until the next time my oven is on...
Monday, January 9, 2012

Time-Out: Pretzel Rolls

The NFL playoffs have begun and in my house its either a time of anguish and despair or one of great celebration.  We got lucky this year; the Giants who had to win their last two games to even get to the playoffs this weekend had done just that.  This weekend, against the Falcons was another great game, another reason to celebrate.

There is no better way to celebrate a football game than with these pretzel rolls.  Actually, the pretzel rolls don't even warrant a special occasion.  They have been served in our family alongside soups and salads, and this week, sliders.  Our family celebrates Little Christmas (12 days after Christmas - to celebrate the wise men's arrival).  It's been a tradition in my family forever.  Everyone gives gifts under $5, wrapped in newspaper. 

We celebrated a little late (Sunday) which nicely coincided with our celebration of the Giants game.  I made a ton of food, relishing in being back in the kitchen...until I had to prepare 60 sliders in 6 different preparations.  Then, I was cursing myself for being so freaking ambitious.  In the end, it doesn't matter how much food you make, or don't make, its about the people you are with.  And so, I took a deep breath, some burgers were no longer warm, but we enjoyed the little moments of being together.  My New Year's resolution (9 days in) is proving to be a good idea after all.
Pretzel Rolls (adapted from here)
Serves:  12 small rolls, 8 large rolls
1 1/2 cups warm water
1 tablespoon sugar
2 1/4 teaspoons yeast (1 package)
2 teaspoons salt
4 1/2 cups flour
2 ounces butter, melted
5 cups water
1/3 cup baking soda
kosher salt

Combine the warm water, sugar, yeast, salt, flour, and melted butter with a wooden spoon until the dough starts to come together.  Wash your hands thoroughly and using your hands, knead the dough for 8 to 10 minutes, until the dough forms until smooth and elastic.  Oil the bowl, turn the dough in the bowl once so all sides are oiled.  Then cover the bowl with plastic wrap and let the dough rise until doubled.  Separate the dough into 12 small rolls or 8 large rolls, your choice.  Let sit on a greased baking sheet.  Preheat the oven to 425 degrees F.  Meanwhile, combine the water and baking soda until clear and let it come to a boil.  Place the rolls in top side down and boil about 2 minutes per side, and flip to boil another 2 minutes.  Place back on the baking sheet and sprinkle with salt.  Bake in the preheated oven for 20-25 minutes, until browned on top.  Let cool about 3-5 minutes.  Cut in half (if using for sandwiches) or serve whole for dinner rolls. 

So make these rolls and stay tuned for Wednesday's post about a delicious slider that I can't wait to share!

Until the next time my oven is on...
Thursday, January 5, 2012

Slow Cooking Supper: Shredded Chicken Tacos

Making John dinner is one of the few ways that I can take care of him when we're not together.  I feel like if I can't show my love in person, I can at least show it through feeding him!  I know, what can I say?  I grew up in a Jewish-Italian household where the thing they had most in common was feeding people. 

These were the last things I made John prior to our departure from Boston.  There's good reason, though, that they didn't make the blog immediately; it was because I gave John the task of taking the pictures when he finally did eat them!  He ate them almost immediately but getting the pictures to me was another matter entirely! 

When I first saw these chicken tacos on Foodgawker, I got to thinking how great the shredded chicken would be if it was cooked in salsa, rather than chicken broth.  It helped, of course, that most of our stuff had either been packed up or thrown out.  The only thing I had left was a crockpot and a package of chicken breasts.  Well, we left for a night on the town and came back to the best smelling house, ever.  In fact, even after a big dinner, John was picking at the chicken for the remainder of the night. 
Shredded Chicken Tacos
Serves:  6-8
2 pounds chicken breasts
2 16-ounce jars of hot salsa (adjust to taste)
3 tablespoons taco seasoning
6-8 soft shell tacos
Other taco toppings, as desired

Place all the chicken breasts in the crockpot.  Stir seasoning into salsa and pour over the chicken. Chicken should be fully covered.  Cook on low for 6-8 hours, until chicken is fully cooked through.  Use two forks to shred the chicken.  Place chicken on soft shell tacos and top with a variety of taco toppings if desired (cheddar cheese, lettuce, tomatoes, etc). 

Adjust the salsa to your taste.  We used one hot and one medium.  It was perfect for me.  John could always use more hot salsa.

Until the next time my oven is on...
Tuesday, January 3, 2012

Weeknight Dinner: Ground Turkey and Bean Soup

It's been fun to be home and celebrating Christmas with the family; then, I went to Maine and spent New Years with John and his family.  All good things.  But, all the festivities have left me exhausted and, unfortunately, sick with a bad cold.  The only thing I want when I'm sick is a hot bath and some hot soup. 

Being sick is no fun and being sick in Boston was less fun because being all alone and feeling crummy is really hard.  Who wants to take care of themselves when they're like that?  Lucky for me, my mom now lives right down the hallway!  And with Mom comes lots of TLC and especially, delicious soups.

The perfect way to start the New Year is with people you love; I've got that under control.  While starting the New Year sick, its not unusual for me.  I always get colds this time of year, so the best thing to do is stop it in its tracks.  This soup warms my belly, throat, and soul.  This and my bed.  I'll be as good as new.
Ground Turkey and Bean Soup
Serves:  4
1 tablespoon olive oil
1/2 pound ground turkey
1 onion, diced
2 tablespoons minced garlic
3 cans chicken broth
1 can ground tomatoes
1 can red kidney beans, drained
1 can cannelini beans, drained
2 red peppers
1 yellow pepper
2 teaspoons paprika
1 teaspoon black pepper
1/2 teaspoon salt

Heat the olive oil in a large pot over medium-high heat.  Brown the turkey in the pot and then add onion and garlic.  Cook until onion is translucent.  Add chicken broth, ground tomatoes, and both cans of beans.  Dice the peppers and add them.  Flavor with paprika, pepper, and salt to taste. Cook 15 minutes. 

Until the next time my oven is on...
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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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