Feeds:
Posts
Comments

Archive for the ‘Recipes’ Category

Enough said… Let’s get to work.

Ingredients:

  • 1/2 cup of unbleached all-purpose flour
  • 1 cup of brown sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup cold butter cut into small pieces
  • 1-2/3 cup of rolled oats
  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans
  • 6oz white chocolate chips  or 1-1/2 bars coarsely chopped
  • 3/4 cup of seedless jam (raspberry, strawberry, blueberry, boysenberry… whatever floats your boat!)

Turn on and set the oven to 350 degrees.

Spray a 9×13 pan with cooking spray, or a small cookie sheet which is what I’m doing in this post. I like thinner bars. And the crumb mixture will spread.  After spraying the pan with cooking spray, line with parchment paper making sure there is enough overlapping the edges to easily remove the bars from the pan later.

In a large bowl combine flour, brown sugar, salt, and baking powder

Put butter in bowl an cut into the flour mixture with a pastry cutter, or mix in with your hands

until the flour mixture looks like coarse crumbs.  Add oats, coconut, and pecans

Mix well it should look something like this

Sorry for the close up… but it smells REALLY good!

OK, I’ve got it together.

Press just over half the mixture into the bottom of you pan. If you’re using a cookie sheet, form rectangle that is approximately 9×13  like pictured below.

I know. But I did say approximately. I say it a lot.

Here’s where it starts looking amazing.  Sprinkle the white chocolate over your crumb mixture and then spoon the jam over everything.  You may need to warm up your jam in order to spoon it easily.  20-30 in the microwave works wonders. Then crumble the remaining crumb mixture on top.  Wait until you see the next picture!

AWWWWWYEA!  Going in for the close up

Place you pan on the top rack and bake for 25-30 minutes or until lightly browned. 

Let your bars cool completely before removing from the pan using the parchment overhang, then cut into squares and enjoy!!!

If  you’re not a fan of white chocolate, you can take out the jam, substitute 4oz of semisweet chocolate and add an 1/4 cup of coconut.

Read Full Post »

I’m pumping myself up for my “A” game.  Every year I plant a zucchini, and it’s inevitable. I always end up with way more zucchini than I need, even after freezing.  I never learn my lesson, although this year, I planted a gray zucchini in hopes to keep the harvest down. I have become a firm believer in the ” Leave a stack of Zucchini on your Neighbors steps in the middle of the Night” day. Oh yeah, it’s an actual day. Look it up. Or make this bread… you may never have to get rid of zucchini again!

Ingredients:

  • 3-1/2 cups shredded zucchini
  • 3/4 cups sugar plus
  • 1/4 cup sugar divided
  • 2 cups unbleached all-purpose flour or 1-1/3 cup unbleached all-purpose flour and 2/3 cup wheat flour
  • 1-1/4 tsp baking soda
  • 1-1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup plain yoghurt
  • 2 large eggs
  • 1 tbsp lemon juice
  • 1 tsp vanilla
  • 6 tbsp melted butter (about 3/4 of a stick)

First thing first… the  trick to a good tasting zucchini bread is to get as much water out of the zucchini as possible. There are two ways to do this. One is to freeze shredded zucchini, and when it thaws, squeeze out the excess water. Or you can stir sugar into freshly shredded zucchini which will help it release water.  Just like strawberries.  I opt for number two since in the case of zucchini, fresh is better.  The more water you get out, the more zucchini you can pack into this bread. Which means that you’re getting zucchini bread, not bread with some zucchini in it. And another this is that you get to use up more of your zucchini harvest! YEA!! OK, enough with the babble

Heat your oven to 375 degrees.

Shred that zucchini-

Yup, I use a regular old cheese grater. Unless I plan on making a lot of bread to give away, and then I bust out with a food processor.

Next mix the shredded zucchini up with 1/4 cup of sugar

and place into a colander to drain.

I place my colander over a bowl just to see how much liquid drains.  Plus the kiddos think it’s a pretty color. I agree!

While the zucchini is draining dump the flour, baking soda, baking powder, and salt into a big bowl, and stir until combined.

In a second smaller bowl, whisk together the rest of the sugar, eggs, lemon juice, yoghurt, vanilla, and melted butter

until combined.

Now you have to decide if you would like one large loaf or two smaller loafs, then grease  and flour your pan/s. I chose to make two, since my father caught wind that I was baking and had already called to make sure he had a loaf reserved.

Return to your zucchini and squeeze out as much remaining liquid as you can. It doesn’t have to be completely dry, But you should have a nice amount of liquid in your bowl.

Look at all that zucchini juice!

Mix the squeezed zucchini in with your egg mixture …

Then pour into the big bowl with your flour mixture, and fold (if you want to add 1 cup of nuts, chocolate chips, or what ever floats your boat, now would be the time)

until just combined.  You DON’T want to mix it too much! Mixing too much will make a dense bread.

Pour the batter into your pan/s

And bake on middle rack in the oven until golden brown for 40-50 minutes or until a skewer inserted into the center comes out clean. Let the bread cool down for 10 minutes before removing from the pan and finish cooling on a rack.

or eat it immediately while it’s still warm.

YUM!

Read Full Post »


Smokey, thick and chock full of veggies…nothing like a bowl of split pea soup on a gray day. Pass me a bowl please.  My Mom has eaten this cold.  It really is that tasty.

Ingredients:

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3-4 stalks of celery, chopped
  • 2 carrots, chopped
  • 1 tbsp butter
  • 2 cloves garlic, minced
  • 2 smoked ham shanks, or 2 ham bones, or 1 of each
  • 3 bay leaves
  • water
  • 2 lbs dried split peas
  • 1 tsp dried thyme
  • 3 yukon gold potatoes, peeled and cubed into 1/2  inch pieces
  • 1/2 tsp sugar
  • salt and pepper to taste

Start by putting the ham shanks in a pot with the bay leaves and pour in approximately 12-14 cups of water.

It should cover the shanks and then some like this-

I know, there’s a shank and a ham bone in there. I said you could mix it up! We’re making a broth people!

Bring it to a boil, then cover and lower the heat to a simmer.  Cook for 2-3 hours or until the meat is tender and pulls from the bone easily.

While waiting for the broth to cook, heat up the oil in another pan and saute the onion, celery, and carrots until they are starting to brown, then add butter and garlic

and continue to cook until the garlic is cooked, but not brown, approximately 3-4 minutes more.

After 2-3 hours pull the shanks  out of the pot to cool down. Turn the heat up to medium low and add the split peas, veggies and thyme to the pot. Cook for 20 minutes. The shanks should be cool enough to separate the meat from the bone and anything else that you don’t want to put into the pot. Cut into medium size pieces

Then add the meat and the potatoes to the pot.

Cook until the peas have mostly broken down and the potatoes are starting to fall,  approximately 30 minutes. Then stir in the sugar.

Season with salt and pepper and serve!!

This recipe makes a large pot of soup,  but it can easily be halved for a smaller group. And for my vegetarian friends,  you can make a broth out of veggie stock, 2 tablespoon of smoked paprika, bay leaves and a tablespoon of salt. Bring it to a boil, and add the peas and sauteed veggies and potatoes all at once.  Then lower to a simmer. Be prepared for a split pea soup that’s has an orange color, but is still tasty!

Read Full Post »

Good mixed in with scrambled eggs, or on bagels, baguette, and crackers. This spread is great to have around to for an impromptu get-together or just to enhance your favorite bread. It reminds me of a certain cream cheese that my friends and I would DEVOUR when visiting a local coffee shop. Try it, it’s that good.

Ingredients:

  • 1 8oz package of cream cheese, at room temperature
  • 1 green onion, white and green parts sliced
  • 1 small clove of garlic, minced or squished through a garlic press
  • 2 tbsp chopped fresh dill, or 2 tsp dried dill
  • 1/2 tsp dill seeds
  • 1/2 tsp whole caraway seeds
  • 1 tbsp milk

Mix cream cheese and milk together until fairly well blended

Dump in the rest of the ingredients

And mix well.

Now put it into a container and refrigerate overnight so that the flavors blend. And you’re done!

To showcase the cream cheese (instead of the herbs) , half the amount of dill and green onion.

Read Full Post »

Bored with the same old side dishes?  My Hubs was too. I’d mention green beans, and he would cringe. I had to get a little crafty, and thank goodness it paid off! This is one of his new favorites.  Add a protein and some potatoes into this mix and you have a full skillet meal.

Ingredients:

1 medium onion, chopped or sliced

8 oz mushrooms, sliced

2 tbsp butter

1 tbsp olive oil

1 lb fresh green beans, ends trimmed (frozen will work too)

2-3 carrots, cut carrot stick style (or into rounds or whatever!)

2/3 cup water

1 tsp onion powder

1 tsp salt

2 cloves garlic, minced or pushed through a garlic press

pepper to taste

Melt on medium high heat your butter and olive oil in skillet until butter is foaming. Add in onion and mushroom and sautee until softened, about 5-7 minutes. Add in 1 clove of minced garlic and cook until fragrant, which only takes another minute. Pour into a bowl and set aside.

In the same skillet add, green beans, carrots, water, onion powder, salt and remaining garlic.  Simmer, covered for about 4 minutes. Remove the lid and finish cooking until water is mostly evaporated, another 4 minutes or so.

Pour the mushroom mixture back into the skillet and stir until everything is combined. Season with pepper and more salt if needed, and serve!!

This is also pretty darn good with a fresh herb mixed in, like basil or thyme, or rosemary, parsley… the list goes on!

Sorry!!

I will update with photos asap…

Read Full Post »

I love the smell of fresh majoram. I have a thriving patch of it outside. It’s one of the herbs that I brush when I walk by just to smell it on my hands. I recently noticed that my one of my kiddo’s broccoli plants was ready to be harvested, and knew exactly what I was going to do with it. Not that she wasn’t telling me exactly what she wanted me to make with it anyway.  Yep, ordered around by a two-year old. That’s me!

Ingredients:

  • 3 cups broccoli, chopped (you can include stems and leaves, I do!)
  • 2 cups cauliflower, chopped
  • 2-3 tbsp butter
  • 1 medium white or yellow onion, chopped
  • 3 stalks celery, chopped (chop those leaves in too!!)
  • 2 tbsp flour
  • 3-4 sprigs of fresh majoram or 1-1/2 tsp dried majoram
  • 1 bay leaf
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 4 cups chicken broth (beef if you’d like a richer flavor or veggie for my vegetarian friends)
  • 3/4 cup cream
  • 2/3 cup of shredded parmesan or shredded Italian cheese blend OR
  • 1-1/2 cup shredded sharp cheddar
  • 1-2/2 tsp salt or to taste
  • pepper to taste

Put chopped broccoli and cauliflower into steamer basket, put it in a pot, and steam until soft but not overdone, about 10-12 minutes. The broccoli should be about this color:

I would normally chop the broccoli and cauliflower up smaller, but I had a kiddo bugging me about soup.

Pull out the steamer basket and set it aside, then pour out the liquid in the bottom. Or use it in the soup, just set it aside.  I have.  It’s good stuff.  Use the same pot to cook your soup in, which equals less dishes, which in turn equals me happy.

Melt your butter in the pot,

I’m sure I didn’t need to include this picture, but I am a dairy addict, and look how pretty that melted butter looks!

Now add in your onion and celery

and cook until soft but not browned, about 7 minutes.

Add the broccoli, cauliflower, and flour to the celery mixture and stir well to make sure the flour is well blended. Then add majoram (If using fresh, strip the leaves from the stem), bay leaf, onion powder, garlic powder, salt and pepper to the pot.

and give another good stir.  Pour in the broth, and simmer uncovered for 15-20 minutes, stirring occasionally.  Pull out the bay leaf and puree the soup in a food processor, blender or with a hand-held blender (mine went kaput a few months back), using whatever is easiest for you.

Then pour puree back into the pot, and make sure your stove heat is set on low. The soup should look something like this:

Notice it still has texture? YUM!

Pour in the cream and the cheese,

and stir until the cheese is melted. Then eat up!! I don’t think I could ever eat a plain broccoli soup again. The majoram enhances the soup flavor so well.  Feel free to omit the cauliflower and use only broccoli.  It’s just as delicious!!!

Read Full Post »

This is my favorite go to salad.  It’s easy to make in a pinch, but I think the key is a good quality balsamic vinegar.

Ingredients:

  • 2 cups of lettuce (romaine is pictured)
  • 1/4 tsp garlic salt
  • 1/2 cup prepared quinoa
  • 1/2 chicken breast, cut any way you like it!
  • 1/4  avocado, cut into cubes
  • Olive oil
  • Balsamic vinegar
  • 1-2 tbsp of shredded hard cheese ( parmesan, asiago, I go for the blend!)

This is going to go pretty fast, so keep up!

Chop salad

and it into a bowl.

sprinkle salad with garlic salt

I like the kind that has parsley flakes in it. Who knows why. My brain is convinced it tastes better I guess. Now spoon in the quinoa. Or just drop it on the top. Whatever works for you. I’m using some of the leftover herbed quinoa I had made.

Now,throw in chicken and avocado… well maybe not throw. Toss in the chicken and avocado. Eh, you get the point.

Drizzle in olive oil (I like to use garlic infused olive oil. FANCY!) and balsamic vinegar.

and sprinkle over the CHEESE!!!

You don’t have to use olive oil and vinegar as your dressing… but try it at least once.  It’s worth it!

Read Full Post »

Herbed Quinoa

This is a great side dish which flavor is reminiscent of rice pilaf and couscous mixed. High in protein, it is a great alternative to pasta or grain, and it tastes really good! It’s also super simple to make.

Ingredients:

  • 1 cup rinsed quinoa
  • 1-1/2 cup chicken or veggie broth
  • 1/2 tsp sea salt
  • 1 tbsp butter
  • 2 tsp dried parsley flakes
  • 2-3 cloves of garlic, minced or pushed through a garlic press
  • 1 tsp onion powder

Put all ingredients into a pot,

and bring to a boil.

Cover and bring heat to low to simmer ingredients. Simmer for about 10 -15 minutes.  Turn off heat but keep covered for 5 more minutes.

Then just stir and serve!

Quinoa is so versatile, that almost anything can be added to it.  After cooked, you can stir in sauteed sherried mushrooms, fresh spinach, green onion,  parmesan or romano cheese, pine nuts, or pears and walnuts.  Or you can add any veggie while bringing to a boil to cook with the quinoa. So many choices…!

Read Full Post »

These rolls remind me of grade school.  One sniff send you back to the days when the net-haired women of the cafeteria would plop one on your tray.  Add any fresh herb,  and you have a new monster. Raisins and cinnamon, or slightly sautéed garlic… this is a great basic roll dough.  Once again I make the dough in the bread machine on the dough setting. It really makes everything easier. I LOVE my machine, and I can’t emphasize that enough. Lets get to mixing since I can’t wait until the smell of warm baking bread fills the house!

Ingredients:

  • 1 cup warm water
  • 3 tablespoons sugar
  • 1 packet or 2-1/4 tsp dry active yeast
  • 3-1/3 cups bread flour or unbleached all-purpose flour
  • 1 -1/2 tsp salt
  • 1 egg
  • 1-1/2 tbsp milk
  • 2 tbsp butter flavored shortening
  • 2 tbsp melted butter
  • 1/3 cup wheat bran (optional)

Start by dissolving the sugar into the cup of warm water.  Once it is dissolved, stir in your yeast and let it sit until it’s frothy, approximately 3-5 minutes. Could be more, could be less so keep an eye out! This is what frothy should look like.

Pour yeast mixture into the bread machine, add eggs, milk, flour, salt, and shortening. Add in wheat bran at this time, if you chose too. I do, because it makes me feel better about myself. Or at least better about my rear.

Use the dough setting on your machine. Press start and walk away.  Most machines have a dough setting of an hour and a half for a 1.5 pound dough ball.

Once your machine beeps to tell you that your dough is done, dump it out onto a lightly floured surface.

This is a semi sticky dough,  as you can see by my fingers… but this changes really quickly.  Pour your melted butter over the dough, and knead it in for 2 minutes. I end up folding the dough in half over itself about 8 times. The dough will look a little shiny like so:

Grease or spray down a 9×9 inch pan with cooking spray and set aside.  Cut the dough ball into 9 or 10 equal pieces and form each piece into a small ball. Arrange in the pan (the dough balls will be touching) and brush with any excess melted butter.  MMMMMMmmmmm…  butter.  Food of the gods. I am a dairy girl at heart.

Preheat your oven to 400 degrees. Cover the pan with plastic wrap and put in a warm spot to rise until doubled in size. Depending on how cold your house is, this could take anywhere from 15-30 minutes.  They should look like this.

These are going to rise even more in the oven!!
See I told you. Bake for 30 minutes until golden brown, then open your oven door to warm bread heaven.

I’ve brushed these with some more butter, of course!!!




Read Full Post »

Not to toot my own horn, but I’m pretty good at making crab cakes.  At least I’ve come up with what I think is a darn fine recipe.  Moist and crabby on the inside, and crunchy on the outside…  Mmmmm.  So when we went to a crab feed the other night, I couldn’t get these off my mind.  I cracked and picked out the meat of a bunch of extra legs, then quietly smuggled my booty (as in pirate…  well both actually) out of the door before the crab police would take it away.  Oh yeah! It’s on!

Ingredients:

  • 1 lb of lump crabmeat picked over to remove shell and cartilage
  • 25 butter crackers, crushed
  • 3 green onions, finely chopped
  • 1/2 cup red bell pepper, finely chopped
  • 1 heaping tbsp chopped parsley or 1 tsp dried dill
  • 1 egg
  • 2-1/2 tbsps mayonnaise
  • 1/2 to 1 tsp hot sauce
  • 1 tbsp fresh lemon juice
  • 1 tsp spicy brown or stoneground mustard
  • 1/4 tsp prepared horseradish
  • 1/4 tsp Old Bay seasoning
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 cup panko bread crumbs
  • canola or olive oil for frying (I use a little of each!)

Have I told you how much I adore crabmeat?? I have to take a moment…

My mouth

is watering!!

Ok, I’m finished now. Let’s make some cakes!

Get a medium size bowl and dump in the butter cracker crumb, green onion, red bell pepper and parsley.

Mix together until it looks like this-

Looks purty already, and smells good to boot! Now add in the egg, mayonnaise, hot sauce, lemon juice, mustard, horseradish, Old Bay seasoning, onion and garlic powder.

Stir until completely combined.

It may look a little drier than this and that’s fine!

Now gently, oh so gently stir in your crabmeat.

Wrap a sheet pan with parchment paper, and using a heaping 1/4 cupful at

a time (an ice cream scoop will work wonders!), scoop out and form patties directly onto the parchment paper.

You should get anywhere from 6-8 regular sized patties. Once patties are formed, put the entire tray in the refrigerator for 2-3 hours.  The wait is hard, but it is a really important step.

Heat up your oil (just enough to coat the bottom of the pan) until shimmering, but not smoking about 5 minutes. Using a spatula and pick up each patty and place in the panko bread crumbs.  Individually bread the top and bottom of each patty

and place into the pan gently with flat spatula. Brown over medium heat for 3-5 minutes on each side, until golden brown and center is cooked.

Put the cooked crab cakes on a paper towel to drain for a minute or two, and serve!

Yum mmmmmmmmmm, I can’t resist…

Look at that crab!

Serve with lemon and tartar sauce, or a roasted red pepper aioli. Gotta go finish this up!

Read Full Post »

You’ll go weak in the knees from the smell of this bread baking.  Well, any baking bread really.  I’m lazy, so this is a half bread machine-half oven recipe, though it can be done completely by hand.

Ingredients:

  • 1 Cup warm water
  • 1 teaspoon  white sugar
  • 2-1/4  teaspoons or 1 packet of dry active yeast
  • 3 tablespoons milk
  • 1/3 cup of pack brown sugar or raw sugar
  • 2 tablespoons of butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 cups crushed bran cereal with raisins
  • 2-1/4 cups bread flour and some for dusting
  • 1/2 cup of raisins (optional)

Stir 1 teaspoon of white sugar into lukewarm water until it’s dissolved. Stir in yeast until it’s partially combined with the sugar water or looks like this:

Let it activate approximately 4-7 minutes or until it’s frothy. It should look something like this:

Neat huh!

Now here’s where you should follow your bread machine manufacturer instructions and pour in your ingredient accordingly, but I just follow the liquid (starting with the yeast mixture), to dry goods, to fats rule.  That is, I pour in everything wet first, then everything dry, and finally the butter.  In the end it should look something like this:

Put the machine on the dough cycle, and walk away for about an hour and a half.  If you want to add more raisins (or orange zest or anything else) you can do so when the machine beeps or in the last 5 minutes of the final kneading cycle.

Here’s the finished dough.  I know, nothing to write home about… unless you get fantastically excited about dough.

I’m warning you that this is a sticky dough.  A really sticky dough. “I’m not gonna come off your fingers” kind of sticky.

So be prepared.

Grease your loaf pan that the bread will be baked in, dust it with flour and set aside.  I tend to spray it down with a butter flavored cooking spray and sprinkle flour over that, not because I’m trying to be healthy. I told you, I’m lazy and it’s a great shortcut.  Once it’s floured, set it aside.

Scrape your dough out onto a floured surface and flip it over to lightly flour the entire dough ball. Viola, no more stickiness!  Press the dough into an approximately 3/4 inch thick rectangularish shape,  like so

It doesn’t have to be perfect, notice the hand prints?

Roll the dough into a long tube and put it into the pan, seam side down. Then cover with piece of plastic wrap

and put in a warm place to rise. After 35  minutes, turn on your oven to 350 degrees.  Let your dough finish rising while the oven heats up for another 10-15 minutes.  Take off the plastic, and hopefully it will look something like this

You can slash the top if you’d like at this point (I don’t=lazy). Pop that bad boy into the oven and bake for 50 minutes.   Cool the bread for 10 minutes before removing from the pan.  Finish cooling on a rack or an upside down muffin tin (the rack was dirty) if you can resist cutting into it while it’s still warm.

I understand if you can’t.  I’ve been there, believe me.

If you want to, you could just cook this bread directly in your bread machine under the wheat bread cycle. Now how’s that for a shortcut!

Read Full Post »

This recipe is so yummy that even my 2 year old loves it.  Gotta have something to do with the vodka . It’s an oldie, but a goodie!

  • 3-4 mild Italian sausages
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cloves garlic, minced or pushed through a garlic press
  • 2 shallots, minced
  • 1/2 white or yellow onion, diced
  • 2 cups sliced mushrooms
  • 1 cup vodka
  • 1 cup chicken stock
  • 2 14 oz cans of diced tomatoes
  • salt and pepper to taste
  • 16 ounces pasta, such as rotelle or penne
  • 1/2 cup heavy cream, at room temperature
  • 1 tbsp corn starch
  • Approximately 1  cup of chopped or shredded basil, more if you like it!
  • Parmesan for sprinkling

Lightly brown the Italian sausage in a non stick pan for 5-7 minutes.  Just enough to firm them up and make them easier to cut. They do not have to be completely cooked at this point.  Pull sausages out of the pan and slice into 1/2 inch pieces.  Throw them back into pan and fry until browned and cooked thoroughly, about another 7-10 minutes.  Place sausage pieces into a bowl and set aside.

Start boiling pasta according to directions

Clean your current pan or be lazy like me and get out another pan.  Pour in olive oil and butter, then heat over medium high heat until butter is frothy but not browned.  Quickly stir in onion and shallots, cook for 2-3 minutes then add in mushrooms. Saute for an additional 5 minutes. Don’t forget to check to see if your pasta is done!!!!

Add vodka to the mushroom mix and cook until the liquid reduces by half. Next pour in chicken stock, tomatoes(including juice from cans), and garlic, then lower heat. Add sausage pieces back to pan.   Simmer for  10-15 minutes until flavors of your sauce are combined.

Whisk corn starch into cream until blended. Mix cream mixture with sauce and simmer until thickened, about 3 minutes.  Remove pan from heat and stir in pasta and 1/2 cup of the basil. Sprinkle parmesan and remaining basil on top.

I love serving this with french bread and a salad…    total pasta basics!

For a vegetarian version: Omit sausage, and chicken stock.  Substitute veggie stock , add  1/2 tsp fennel seeds  and 1/4 tsp red pepper flakes when putting in the tomatoes and garlic. I think fresh sliced fennel bulb might be a good addition to saute with the mushrooms and onion if you like as well. MMMMmmmmmMMMMMmmmm!

Ta-Da!!!!!!!

Read Full Post »

« Newer Posts