Ingredients:
1/2 Costco sized Fresh Salmon Fillet (can feed 4 people)
1 Can Thai Coconut Curry Sauce (OR 1 can Curry paste & 1 can Coconut Milk)
3 cups of chopped veggies (your choice. I like to use Kale, Bell Peppers, Onions, mushrooms, or mixed greens. Whatever you wish, but make it colorful)
2 tbsp Olive Oil
Salt
fresh basil leaves
non-stick spray
Supplies needed:
1 oven
1 cookie sheet
1 small sauce pan
1 large skillet
1 spatula
1 spoon
1 set of tongs (longer the better)
timer
aluminum foil
Directions:
Pre Heat oven to 400 degrees F
Line cookie sheet with aluminum foil
spray cookie sheet with non-stick spray
place salmon fillet on top the foil
spray top of salmon with non-stick spray
Chop veggies
when oven at 400, put salmon into the oven.
set timer for 15 minutes.
pour olive oil in skillet
put veggies in the skillet
sautee on medium heat
use tongs to turn veggies, so they are coated in the olive oil
salt veggies, turn some more
turn heat down to low
pour the coconut curry sauce in small saucepan (or put coconut milk and curry paste into the pan)
heat on low, stirring occaisionally, until simmering. do not let it come to a boil. stir just enough that milk doesn't burn in the pan.
when salmon is done, pull out from oven, turn off oven.
turn off all stove top burners, the coconut curry sauce should be done, and the veggies should be warm.
To serve:
In a bowl, use the tongs to put veggies in the bowl,
top with a serving of salmon (use spatula to cut salmon into desired portion size and serve), spoon coconut curry sauce on top the salmon and veggies. garnish with fresh basil leaf.
repeat process to serve - makes 4 servings.
VOILA!
Monday, April 16, 2018
Wednesday, December 11, 2013
Easy Crock Pot Pork Roast
Easy Crock Pot Pork Roast
Ingredients needed:
2-3 pound pork loin roast
3 celery stalks
2 cups baby carrots
Organic Better Than Bouillon - Chicken
Water
Minced Garlic
EVOO (extra virgin olive oil)
Himalayan Sea Salt (or Kosher Salt)
chopped onions (or onion powder if you are in a pinch)
White Wine (optional)
Directions:
Chop the celery into 1 inch chunks, put into the crock pot.
Chop baby carrots in half (long-wize), put into crock pot
Chop Onions into 1 inch chunks, put into the crock pot (if you don't have onions, then sprinkle onion powder on the veggies, that works too.
Add 1 large Tablespoon of Minced Garlic
Drizzle veggies liberally with Olive Oil
Set defrosted Pork Loin Roast on top the veggies in the crock pot
Sprinkle pork with Sea Salt
Turn pork over, sprinkle more Sea Salt.
Microwave 1.5 cups water, then stir in a liberal amount of "Organic Better Than Bouillon - Chicken" until dissolved, pour around the pork, but do not cover the pork roast in the crock pot.
Optional: add 1 cup white wine to the crock pot mixture
Cover and Set Crock pot on Low, let it cook for 6-8 hours. If you wish, you may turn the roast over 1/2 way through the cooking time.
To serve, slice the pork roast (it should be so tender it falls apart).
use slotted spoon to get the veggies out and serve as a side to the pork entre.
Feeds 6 people (or 4 people if they eat a generous portion).
Ingredients needed:
2-3 pound pork loin roast
3 celery stalks
2 cups baby carrots
Organic Better Than Bouillon - Chicken
Water
Minced Garlic
EVOO (extra virgin olive oil)
Himalayan Sea Salt (or Kosher Salt)
chopped onions (or onion powder if you are in a pinch)
White Wine (optional)
Directions:
Chop the celery into 1 inch chunks, put into the crock pot.
Chop baby carrots in half (long-wize), put into crock pot
Chop Onions into 1 inch chunks, put into the crock pot (if you don't have onions, then sprinkle onion powder on the veggies, that works too.
Add 1 large Tablespoon of Minced Garlic
Drizzle veggies liberally with Olive Oil
Set defrosted Pork Loin Roast on top the veggies in the crock pot
Sprinkle pork with Sea Salt
Turn pork over, sprinkle more Sea Salt.
Microwave 1.5 cups water, then stir in a liberal amount of "Organic Better Than Bouillon - Chicken" until dissolved, pour around the pork, but do not cover the pork roast in the crock pot.
Optional: add 1 cup white wine to the crock pot mixture
Cover and Set Crock pot on Low, let it cook for 6-8 hours. If you wish, you may turn the roast over 1/2 way through the cooking time.
To serve, slice the pork roast (it should be so tender it falls apart).
use slotted spoon to get the veggies out and serve as a side to the pork entre.
Feeds 6 people (or 4 people if they eat a generous portion).
Tuesday, October 15, 2013
Italian Cabbage Dish - Paleo & Gluten-Free
Italian Cabbage Dish - (Paleo & low-carb, and Gluten-Free)
Ingredients needed:
1 head of organic cabbage (can use green or red cabbage) - chopped
1 cup of chopped organic onion (I like to use leeks)
1 pound of organic grass fed ground beef *
2 Tbsp Minced organic Garlic
1/2 cup sliced organic green olives
Olive Oil
Kosher Salt
Ground Black Pepper
1 tbsp Oregano
1 tbsp Basil
2 tsp Crushed Red Pepper
2 tsp Cayenne Pepper
Sriracha Sauce
*can use Italian sausage instead of ground beef, but if you do, you may want to use less of the dried spices, since the sausage already has spices in it). I supposed you could also use shredded chicken or ground turkey, I have not tried it with that meat yet. If you do, please let me know how it turned out.
Directions:
In large skillet, coat the bottom of the pan with olive oil.
Add onions and garlic, sautee until translucent
Add the meat and brown it. (If you are using Italian Sausage, snip the casing and squeeze out the insides so you can brown it like ground beef).
Add Oregano, Basil, Crushed Red Pepper, Cayenne Pepper, Salt and Pepper to taste
Add Cabbage and sliced olives, sautee mixture until cabbage is tender
---The Cabbage is essentially the "noodle" instead of using pasta. ---
*if you like a kick, add some Sriracha sauce, otherwise keep the sauce on the side for folks to flavor their dish as needed.
*you can add other veggie ingredients if you wish (aka: chopped bell pepper, mushrooms, etc)
Serve hot in low bowls, makes 6-8 full servings
(or put into crock pot on LOW setting to keep it warm if using for party food).
Ingredients needed:
1 head of organic cabbage (can use green or red cabbage) - chopped
1 cup of chopped organic onion (I like to use leeks)
1 pound of organic grass fed ground beef *
2 Tbsp Minced organic Garlic
1/2 cup sliced organic green olives
Olive Oil
Kosher Salt
Ground Black Pepper
1 tbsp Oregano
1 tbsp Basil
2 tsp Crushed Red Pepper
2 tsp Cayenne Pepper
Sriracha Sauce
*can use Italian sausage instead of ground beef, but if you do, you may want to use less of the dried spices, since the sausage already has spices in it). I supposed you could also use shredded chicken or ground turkey, I have not tried it with that meat yet. If you do, please let me know how it turned out.
Directions:
In large skillet, coat the bottom of the pan with olive oil.
Add onions and garlic, sautee until translucent
Add the meat and brown it. (If you are using Italian Sausage, snip the casing and squeeze out the insides so you can brown it like ground beef).
Add Oregano, Basil, Crushed Red Pepper, Cayenne Pepper, Salt and Pepper to taste
Add Cabbage and sliced olives, sautee mixture until cabbage is tender
---The Cabbage is essentially the "noodle" instead of using pasta. ---
*if you like a kick, add some Sriracha sauce, otherwise keep the sauce on the side for folks to flavor their dish as needed.
*you can add other veggie ingredients if you wish (aka: chopped bell pepper, mushrooms, etc)
Serve hot in low bowls, makes 6-8 full servings
(or put into crock pot on LOW setting to keep it warm if using for party food).
Thursday, January 24, 2013
Guinness Chocolate Chili Recipe
Guinness Chocolate Chili Recipe
* special thanks to my friend Missy for passing this recipe on to me.
Ingredients:
•2 tablespoons vegetable oil
•2 onions, chopped
•3 cloves garlic, minced
•1 pound ground beef
•3/4 pound beef sirloin, cubed
•1 (14.5 ounce) can peeled and diced tomatoes with juice
•1 (12 fluid ounce) can or bottle dark beer = GUINNESS
•1 cup strong brewed coffee
•2 (6 ounce) cans tomato paste
•1 (14 ounce) can beef broth
•1/2 cup packed brown sugar
•3 1/2 tablespoons chili powder
•1 tablespoon cumin seeds
•1 tablespoon unsweetened cocoa powder
•1 teaspoon dried oregano
•1 teaspoon ground cayenne pepper
•1 teaspoon ground coriander
•1 teaspoon salt
•4 (15 ounce) cans kidney beans
•4 fresh hot chile peppers, seeded and chopped
1.Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef
and cubed sirloin in oil for 10 minutes, or until the meat is well browned and
the onions are tender.
2.Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and
beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano,
cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile
peppers. Reduce heat to low, and simmer for 1 1/2 hours.
3.Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
Friday, November 16, 2012
Wayne's 7-Layer Dip
Wayne's 7-Layer Dip
(inspired by: Kraft Recipes)
Ingredients
1 can (16 oz.) Refried Beans
1 Tbsp. Taco Seasoning Mix
1 cup Sour Cream
1 cup Salsa (chunkier the better)
1 cup shredded lettuce
1 cup Mexican Style Finely Shredded Four Cheese
4 green onions, sliced
2 Tbsp. sliced black olives
1 bag of Tortilla Chips
Directions
Mix beans and seasoning mix; spread onto bottom of pie plate.
Top with layers of all remaining ingredients except chips. Refrigerate several hours or until chilled.
Serve with chips.
(inspired by: Kraft Recipes)
Ingredients
1 can (16 oz.) Refried Beans
1 Tbsp. Taco Seasoning Mix
1 cup Sour Cream
1 cup Salsa (chunkier the better)
1 cup shredded lettuce
1 cup Mexican Style Finely Shredded Four Cheese
4 green onions, sliced
2 Tbsp. sliced black olives
1 bag of Tortilla Chips
Directions
Mix beans and seasoning mix; spread onto bottom of pie plate.
Top with layers of all remaining ingredients except chips. Refrigerate several hours or until chilled.
Serve with chips.
Ania's Wild Rice Recipe
Ania's Wild Rice Recipe
(from Martha Stewart's Website)
Ingredients
• 4 scallions
• 1 tablespoon extra-virgin olive oil
• Coarse salt and ground pepper
• 1 1/4 cup wild rice or wild rice blend (any seasoning packet discarded)
• 2 tablespoons red-wine vinegar
• 1/2 cup dried cherries or cranberries
• 1/2 cup pecans, toasted and chopped
Directions
1. Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and cook according to package instructions.
2. Meanwhile, in a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.
Serves 4 to 6
(from Martha Stewart's Website)
Ingredients
• 4 scallions
• 1 tablespoon extra-virgin olive oil
• Coarse salt and ground pepper
• 1 1/4 cup wild rice or wild rice blend (any seasoning packet discarded)
• 2 tablespoons red-wine vinegar
• 1/2 cup dried cherries or cranberries
• 1/2 cup pecans, toasted and chopped
Directions
1. Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and cook according to package instructions.
2. Meanwhile, in a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.
Serves 4 to 6
Kyle's Hot Spiced Cider
Kyle's Hot Spiced Cider
2 quarts apple cider
1/4 cup brown sugar
2 sticks cinnamon
1 teaspoon cloves
1/8 teaspoon ginger
1 orange, sliced
Combine all ingredients in a crock pot, cover, heat on low for 2-5 hours.
2 quarts apple cider
1/4 cup brown sugar
2 sticks cinnamon
1 teaspoon cloves
1/8 teaspoon ginger
1 orange, sliced
Combine all ingredients in a crock pot, cover, heat on low for 2-5 hours.
Don's Fave Stuffing Recipe
Don's Fave Stuffing Recipe
(also called Mom's Best Stuffing)
Ingredients
12 ounces bulk sausage or 12 ounces sausage links
1/2 cup butter
3 cups onions, chopped
1 cup celery, chopped
3 cups mushrooms, chopped
6 cups cornbread stuffing mix
6 cups bread cubes
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon fresh ground pepper
1 cup pecans, chopped
1 1/2 cups turkey broth or 1 1/2 cups chicken broth
2 eggs
Directions:
1- Saute sausage until brown; remove from pan and cut into small bites.
2- In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
3- Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
4- Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
5- Toss well and adjust seasoning.
6- Stuffing should be moist but not soggy. Add more stock if needed.
7- Transfer to a baking dish.
8- Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
9- Or better yet stuff it into a big fat turkey.
Serves 8
(also called Mom's Best Stuffing)
Ingredients
12 ounces bulk sausage or 12 ounces sausage links
1/2 cup butter
3 cups onions, chopped
1 cup celery, chopped
3 cups mushrooms, chopped
6 cups cornbread stuffing mix
6 cups bread cubes
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon fresh ground pepper
1 cup pecans, chopped
1 1/2 cups turkey broth or 1 1/2 cups chicken broth
2 eggs
Directions:
1- Saute sausage until brown; remove from pan and cut into small bites.
2- In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
3- Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
4- Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
5- Toss well and adjust seasoning.
6- Stuffing should be moist but not soggy. Add more stock if needed.
7- Transfer to a baking dish.
8- Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
9- Or better yet stuff it into a big fat turkey.
Serves 8
Tuesday, November 13, 2012
Gary B's Thanksgiving Turkey Recipe
Gary B's Thanksgiving Turkey Recipe (with Abbie's tweaks)
Ingredients & Materials Needed:
1 Organic Fresh Turkey
1 cooler with ice
1 roasting pan with grate
1 brine-ing bag (or can use a clean trash bag if in a pinch)
1 package Turkey Brine Mix from World Market (Cost Plus)
1 cup white wine (preferably a sweet wine)
1 lb baby carrots (or carrots sliced 1/2 inch thick or more)
3 or 4 yellow and/or green squash, sliced into 1/2 inch circles
2 sticks butter (don't melt them, keep as sticks)
1 meat thermometer
2 jars pre-made gravy
1 Strainer
1 Saucepan
1 Turkey-sized Serving platter (for the bird)
1 Serving Dish (for the veggies)
1 Gravy Boat (for the gourmet gravy)
Instructions:
2 days before Thanksgiving
1) Boil the brine mixture in water (read instructions on the bag) - to evenly disperse the salt. Let the brine mixture COOL.
2) Put turkey into brine bag with the brine mixture, add more water so that Turkey is covered in the mixture.
3) Place turkey into the cooler with ice, but ensure the brine/water is a buffer between the Turkey and the ice in the cooler. The turkey should not actually touch the ice.
4) Let it brine for 48 hours. The turkey needs to stay below 40 degrees during this time, for food safety.
Thanksgiving morning
5) Line the roasting pan with the veggies - grate should fit on top of the veggie mix, pour the wine over the veggies
6) Preheat oven to 325 degrees.
7) Take Turkey out of the brine, and rinse off all the salt/etc.
8) Place Turkey BREAST SIDE DOWN on the grate. You will want to leave it breast-side-down for 2/3s of the cooking time. The reason is, the breasts will be all moist and juicy this way.
9) Roast Turkey in the oven (note times below)
10) Approximately 2/3s into the cooking time, you will need to turn the turkey over. Breast-Side-UP. It may be difficult to turn the turkey. ask for help if needed.
11) Roast Turkey breast-side-UP for the remaining 1/3 of the time. Run stick of butter along the Turkey breast and sides so the skin crisps up nicely. If you feel the skin is too crisp and you are afraid it may burn, then you may use foil and tent-it over the top of the turkey. If you feel you missed a spot, you can add more butter. Check on the turkey every 30-45 minutes to apply more butter as needed.
12) Use Meat Thermometer to determine when the turkey is done cooking. The breast should be approximately 170 degrees, the thigh should be approximately 180 degrees.
13) Move Turkey onto a platter for carving.
14) Place strainer over the saucepan and poor the cooked veggies and Turkey drippings/juices over the strainer, set veggies aside into a side dish -cover to keep warm, the juices will now be in the saucepan.
15) Put gravy from jar, into the saucepan. Heat, stir, simmer. This will be your gourmet version of the gravy.
16) Serve Turkey, Veggies, and Gravy. Recommend gravy as topping for side dishes (such as Mashed Potatoes, Stuffing, etc).
here is an approximate turkey roasting timetable - compliments of Fabulous Foods.com
Ingredients & Materials Needed:
1 Organic Fresh Turkey
1 cooler with ice
1 roasting pan with grate
1 brine-ing bag (or can use a clean trash bag if in a pinch)
1 package Turkey Brine Mix from World Market (Cost Plus)
1 cup white wine (preferably a sweet wine)
1 lb baby carrots (or carrots sliced 1/2 inch thick or more)
3 or 4 yellow and/or green squash, sliced into 1/2 inch circles
2 sticks butter (don't melt them, keep as sticks)
1 meat thermometer
2 jars pre-made gravy
1 Strainer
1 Saucepan
1 Turkey-sized Serving platter (for the bird)
1 Serving Dish (for the veggies)
1 Gravy Boat (for the gourmet gravy)
Instructions:
2 days before Thanksgiving
1) Boil the brine mixture in water (read instructions on the bag) - to evenly disperse the salt. Let the brine mixture COOL.
2) Put turkey into brine bag with the brine mixture, add more water so that Turkey is covered in the mixture.
3) Place turkey into the cooler with ice, but ensure the brine/water is a buffer between the Turkey and the ice in the cooler. The turkey should not actually touch the ice.
4) Let it brine for 48 hours. The turkey needs to stay below 40 degrees during this time, for food safety.
Thanksgiving morning
5) Line the roasting pan with the veggies - grate should fit on top of the veggie mix, pour the wine over the veggies
6) Preheat oven to 325 degrees.
7) Take Turkey out of the brine, and rinse off all the salt/etc.
8) Place Turkey BREAST SIDE DOWN on the grate. You will want to leave it breast-side-down for 2/3s of the cooking time. The reason is, the breasts will be all moist and juicy this way.
9) Roast Turkey in the oven (note times below)
10) Approximately 2/3s into the cooking time, you will need to turn the turkey over. Breast-Side-UP. It may be difficult to turn the turkey. ask for help if needed.
11) Roast Turkey breast-side-UP for the remaining 1/3 of the time. Run stick of butter along the Turkey breast and sides so the skin crisps up nicely. If you feel the skin is too crisp and you are afraid it may burn, then you may use foil and tent-it over the top of the turkey. If you feel you missed a spot, you can add more butter. Check on the turkey every 30-45 minutes to apply more butter as needed.
12) Use Meat Thermometer to determine when the turkey is done cooking. The breast should be approximately 170 degrees, the thigh should be approximately 180 degrees.
13) Move Turkey onto a platter for carving.
14) Place strainer over the saucepan and poor the cooked veggies and Turkey drippings/juices over the strainer, set veggies aside into a side dish -cover to keep warm, the juices will now be in the saucepan.
15) Put gravy from jar, into the saucepan. Heat, stir, simmer. This will be your gourmet version of the gravy.
16) Serve Turkey, Veggies, and Gravy. Recommend gravy as topping for side dishes (such as Mashed Potatoes, Stuffing, etc).
here is an approximate turkey roasting timetable - compliments of Fabulous Foods.com
| Unstuffed Turkey | Stuffed Turkey |
| 8 to 12 pounds -- 2 3/4 to 3 hours 12 to 14 pounds -- 3 to 3 3/4 hours 14 to 18 pounds -- 3 3/4 to 4 1/4 hours 18 to 20 pounds -- 4 1/4 to 4 1/2 hours 20 to 24 pounds -- 4 1/2 to 5 hours |
8 to 12 pounds -- 3 to 3 1/2 hours 12 to 14 pounds -- 3 1/2 to 4 hours 14 to 18 pounds -- 4 to 4 1/4 hours 18 to 20 pounds -- 4 1/4 to 4 3/4 hours 20 to 24 pounds -- 4 3/4 to 5 1/4 hours |
Thursday, November 01, 2012
Easy Crock-Pot Chili
Easy Crock-Pot Chili
3 cans of beans (any beans you like, I prefer Organic Black Beans, Red Kidney Beans, or Pinto Beans, but any beans will do) (NOT Baked Beans though)
1 can meat (can use beanless chili, organic shredded chicken, etc) - SKIP this if you want a Vegetarian chili.
1 can Organic diced roasted tomato (or Rotelle)
1 can organic tomato sauce (14 oz or larger is best, but not the HUGE can)
1 cup water (I use the tomato can for this, helps get all the sauce out)
2 tsp salt
1 tbsp crushed garlic - (or can use 2 tsp garlic powder)
1 tbsp cumin
1 tsp cayenne pepper or Chili Powder
Other ingredients can be added, depending on what you like in your chili:
1 large can mushrooms (optional)
1 can organic Corn (optional)
1 can diced green chiles
Directions:
Toss all ingredients into crock pot (do not bother draining the cans, just pour it all in there). Stir. Cook on medium heat for 6 hours (stirring every so often), or 8 hours low heat if you will be away from the house. Add more spice if you want it spicier.
Serve.
Optional Garnishes:
Avocado slices
Shredded cheese
Sour Cream (or plain Greek yogurt, kefir)
Bacon Bits
3 cans of beans (any beans you like, I prefer Organic Black Beans, Red Kidney Beans, or Pinto Beans, but any beans will do) (NOT Baked Beans though)
1 can meat (can use beanless chili, organic shredded chicken, etc) - SKIP this if you want a Vegetarian chili.
1 can Organic diced roasted tomato (or Rotelle)
1 can organic tomato sauce (14 oz or larger is best, but not the HUGE can)
1 cup water (I use the tomato can for this, helps get all the sauce out)
2 tsp salt
1 tbsp crushed garlic - (or can use 2 tsp garlic powder)
1 tbsp cumin
1 tsp cayenne pepper or Chili Powder
Other ingredients can be added, depending on what you like in your chili:
1 large can mushrooms (optional)
1 can organic Corn (optional)
1 can diced green chiles
Directions:
Toss all ingredients into crock pot (do not bother draining the cans, just pour it all in there). Stir. Cook on medium heat for 6 hours (stirring every so often), or 8 hours low heat if you will be away from the house. Add more spice if you want it spicier.
Serve.
Optional Garnishes:
Avocado slices
Shredded cheese
Sour Cream (or plain Greek yogurt, kefir)
Bacon Bits
Subscribe to:
Posts (Atom)