No Slivers Here

January 30, 2009

Tortilla Soup with Black Beans

Filed under: Main Dish, Mexican, Soup, Vegetables — Tags: — bettylou79 @ 11:45 am

I saw this recipe in my new issue of Eveyday Food and thought it sounded good.  Turns out I was right!  I made this soup for dinner tonight and honestly couldn’t believe how easy it was to put together.  It feels strange to say but all I had to do was open 5 cans, and it wasn’t even stuff that is bad for you!  I was quite surprised how quickly this came together, I was reading the directions as I cooked and was amazed that I had put all the ingredients in and all I had to do was bring the soup to a boil!  I can handle that!  I’m hoping that my husband will like this soup.  He isn’t the biggest fan of diced tomatoes.

Even though I enjoyed this soup without meat I think it would be good with some chicken pieces or even some ground beef or even shredded beef.  I was also impressed with how quickly the soup thickened up when I added the crushed tortilla chips.



Tortilla Soup with Black Beans

source: Everyday Food


Serves 4

  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon chili powder
  • 2 cans (14 1/2 ounces each) diced tomatoes in juice
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (14 1/2 ounces) reduced-sodium chicken broth
  • 1 package (10 ounces) frozen corn kernels
  • Coarse salt and ground pepper
  • 1 cup crushed tortilla chips, plus more for serving (optional)
  • 1 tablespoon fresh lime juice, plus lime wedges for serving


  1. In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
  2. Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.

January 27, 2009

Banana Espresso Chocolate Chip Muffins

Filed under: Bread, Breakfast, Dessert, Fruit — Tags: , , , — bettylou79 @ 10:52 am

Here is another muffin recipe to add to my growing list!  I made these yummy morsels on Friday night.  I was thinking of making them on Saturday morning but it is so hard for me to be patient when I’m hungry.  These smelled delicious in the oven and even better when they came out.  I think that these have just the perfect amount of the three main ingredients.  The banana was wonderful as was the espresso flavoring.  I used a little less of the chocolate chips than were called for but it was the perfect amount for me.  I usually end up bagging up half of the muffins within a few days and putting them in the freezer.  Sadly, these muffins probably won’t make it to the freezer.  I might have two of the last 3 for breakfast tomorrow.

I saw this recipe pop up in my Google Reader on Tracy’s Culinary Adventures and knew that I had to try those muffins the next weekend.  My frozen mashed banana supply is getting a little low!  Check out Tracey’s Culinary Adventures.


Banana Espresso Chocolate Chip Muffins
Source: seen on Tracey’s Culinary Adventures

Originally from Baked: New Frontiers in Baking, by Matt Lewis, Renato Poliafito and Tina Rupp

1 1/2 cups mashed, very ripe bananas (about 4 medium bananas)
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon instant espresso powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips (I used ~2/3 cup)Preheat oven to 350 F. Spray a 12-cup muffin pan with nonstick cooking spray.

In a medium bowl, stir together the bananas, sugars, butter, milk and egg.

In another medium bowl, whisk together the flour, instant espresso powder, baking soda and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.

Fill each cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.

Muffins can be stored in an airtight container for up to 2 days.

Makes 12 muffins.


January 20, 2009

Soft Garlic Knots

Filed under: Bread, Italian — Tags: , — bettylou79 @ 12:21 pm

These delicious little gems have been popping up in my Google Reader for a few weeks.  They have also been popping up on the What’s Cooking board too!  I finally gave into the hype and decided to give them a try!  Lucky for me they also fit with my resolution about making bread.  I first noticed these on Annie’s Eats.  I don’t think I’ve ever seen something on her blog that didn’t look delicious or interesting.  I think you should check it out.

The Garlic Knots turned out great!  My husband said that they tasted like something that he had had at a restaurant.  Then he figured it out!  They tasted like the bread sticks at Olive Garden!  We loved these so much that we decided to split one even though we were both full!

I was a bit nervous about making these because I don’t have stand mixer.  But I do have dough hooks that attach to my hand mixer.  You will be happy to know that you can successfully make bread with a hand mixer.  I did have to knead the dough by hand but I was fine with that.  I wasn’t sure if I should knead it for as long as the recipe suggested  (8 minutes).  I decided 5 minutes would be fine because I didn’t want to over knead it and have it be tough.  My one piece of advice is to use bread flour like the recipe suggests.  The bread will knot rise very well and will be tough.

I will be making these again!  I think they would be great to bring to a dinner or gathering.   Go make these!  You won’t be disappointed!    Enjoy!


Soft Garlic Knots

source: Annie’s Eats


For the dough:

3 cups bread flour

1 tbsp. sugar

2 tsp. instant yeast

1 ¼ tsp. salt

2 tbsp. olive oil

¼ cup milk

1 cup + 2 tbsp. lukewarm water

For the glaze:

2 cloves garlic

2 tbsp. melted butter

½ tsp. Italian seasoning


To make the dough, in the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients. Add the olive oil, milk and water. Mix until ingredients have formed a dough. Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.

Divide the dough into 10 equal pieces. Roll each piece into a 10 inch long rope and tie into a knot. Take the end lying underneath the knot and bring it over the top, tucking it into the center. Take the end lying over the knot and tuck it underneath and into the center. Transfer shaped rolls to a baking stone, or a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.

To make the glaze, finely mince the garlic or press it through a garlic press. Mix with the melted butter and Italian seasoning.

Preheat the oven to 350° F. Brush the glaze onto the shaped rolls. Bake until set and lightly browned, about 15-18 minutes.

Source: adapted from Amber’s Delectable Delights


January 16, 2009

Potato-Cauliflower Gratin

Filed under: Side Dishes, Vegetables — Tags: — bettylou79 @ 2:12 pm

This is yet another successful recipe from my new Williams-Sonoma Food Made Fast: One Pot cookbook.  I promise to make more recipes from my other cookbooks!  I saw this recipe and knew that I wanted to try it because I haven’t had cauliflower in a long time.  I was in luck because cauliflower was on sale at the grocery store too.  This recipe was quite easy to put together once you’re done prepping the potatoes and cauliflower.

This turned out delicious too.  My husband and I would have had seconds but we were so full from the rest of our dinner!  I strongly suggest you make this for your next gathering or your family.  We have leftovers!  Enjoy!


Potato-Cauliflower Gratin

source:  Williams-Sonoma Food Made Fast: One Pot


2 cups Heavy (double) cream

3 cloves garlic, smashed

2 sprigs fresh Thyme

salt and pepper

1 small head Cauliflower, separated into florets

2 lbs Yukon gold potatoes, peeled and thinly sliced

2 cups Gruyere cheese, shredded

1 cup Parmesan cheese, freshly grated

1/4 cup Fresh Bread Crumbs


Preheat the oven to 400 degrees.  Butter a 2-qt baking dish.  In a saucepan over high heat, combing the cream, garlic, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper.  Bring to a boil, add the cauliflower, reduce the heat to low,  and simmer until the cauliflower is just tender and the sauce has thickened, 8-10 minutes.  Remove the garlic and thyme and discard.

Layer the potatoes in the prepared dish and sprinkle evenly with 1/2 cup each of the Gruyere and Parmesan cheeses.  Using a slotted spoon, remove the cauliflower from the sauce and arrange in the dish.  Top with the remaining cheeses.  Pour the sauce evenly over the vegetables and sprinkle with the bread crumbs.  Bake until the potatoes are just tender and the top is golden brown, about 30 minutes.  Let it cool about 5 minutes before serving.


Healthy Banana-Blueberry Muffins

Filed under: Bread, Breakfast, Fruit — Tags: — bettylou79 @ 1:17 pm

Sometimes I think I should change the name of this blog to incorporate all the muffins that I make!  I will admit that I do want a muffin cookbook.  I know they are out there!!  Just go check out like I just did!  Oh goodness!  It is so overwhelming!

I saw this recipe in my new issue of Everyday Food.  I think the idea of both banana and blueberry together is what sold me.  I just so happened to have 3 bananas in my refrigerator who were not so appetizing and I also have several frozen bags of blueberries in my freezer.  Eureka!  I made these muffins for breakfast this weekend.  I did make a few changes as you will see in red below.  Also, the recipe says that it yields a dozen muffins but I ended up with 16.  That was okay with me because I froze about 6 of them for breakfasts later.  My freezer is being taken over by muffins in case you were curious!  Enjoy!


Healthy Banana-Blueberry Muffins

source: Everyday Food magazine


  • 1 cup whole-wheat flour (spooned and leveled) (I used AP flour)
  • 3/4 cup all-purpose flour (spooned and leveled)
  • 1/4 cup wheat germ (I used AP flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 2 large eggs
  • 2 ripe bananas (about 1 pound)
  • 1/3 cup reduced-fat (2 percent) milk
  • 1 teaspoon pure vanilla extract
  • 1 cup frozen blueberries


  1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
  2. In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.
  3. With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
  4. Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

January 13, 2009

French Bread

Filed under: Appetizers, Bread — Tags: — bettylou79 @ 1:47 pm

Well, this is a bit of late announcement but my food related resolution is to learn to make bread and not be so afraid of it.  I think I was afraid of the dough not rising or the bread turning out tough or doughy.  I was also inspired by my brother in law’s wife.  She always makes the best bread.  She made challah for our family holiday get together.  It looked gorgeous (is that possible?) and tasted delicious!  I decided that I would just suck it up and give it a whirl!  I first decided to consult the talented and oh so encouraging ladies on The Nest for some advice about where to start.  Many lovely ladies suggested the King Arthur Flour website, some sent me to their blogs and some suggested The Bread Baker’s Apprentice cookbook.  I went to the King Arthur Flour website and nosed around and then I went to my local library to look for the Bread Baker’s Apprentice but didn’t have success because the library is under construction.  I did put myself on the wait list for the book.

I was very nervous about baking bread but it turned out quite well.  I approached it with attitude of, “Here goes nothing!”  My one snafu with the recipe was that I think I may have hurt or killed my food processor.  The motor started smoking when it was doing the last of the kneading!  Smoke is never good.  It didn’t smell too pretty either.  So I quickly unplugged it to discourage any more smoke!  I’ll let you know how the food processor is holding up next time I use it!

I was so excited that this recipe worked, the dough doubled in size when it rose the first time and the crust was beautiful.  I was also happy that the bread turned out even though I didn’t have the pan that the recipe calls for.  My husband and I had this bread with the stuffed shells that I previously posted about.  We got a good giggle out of dinner that night.  I sliced the bread and we started eating the shells and bread.  Before we knew it we were just dipping the bread in the sauce from the stuffed shells.  It was as if we completely forgot about the main dish and were just focusing on the appetizers or bread!

So, now that I’ve had success with this bread I have made a list of different types of breads that I want to make in the future.  You’ll see those breads here very soon!


Food Processor French-Style Bread

source: King Arthur Flour website


2 packages (2 scant tablespoons) active dry yeast
1/2 cup lukewarm (110°F to 115°F) water
1 teaspoon granulated sugar
6 cups (approx.) King Arthur Unbleached All-Purpose Flour
2 teaspoons salt
2 cups 90°F water
1 large egg beaten with 1 tablespoon cold water, for glaze


Note: Make sure your food processor will accommodate the amount of flour in the recipe. If it does not, cut the recipe in half.

Combine yeast, 1/2 cup warm water, and sugar in a measuring cup. Stir until dissolved, and let sit 5 minutes, until bubbles appear.

Put all of the flour and salt into the work bowl of a food processor. Using the plastic (dough) blade, pulse four times to lighten and mix.

With the machine running, add yeast mixture, then 90°F water as fast as the flour will absorb it. Stop the machine as soon as all the liquid has been added.

Check the dough by pulsing it 7 or 8 times. It should pull together to form a ball. Watch the processor bowl where the side meets the bottom; if there are still granules of unincorporated flour, the dough is too dry. Pulse in water 1 tablespoon at a time, until the dough pulls together to form a ball. If dough clings to sides of bowl, it’s too wet; gradually add more flour while pulsing.

The formation of the ball marks the beginning of the kneading process. Turn machine on and let “knead” for 60 seconds — do not let it knead any longer! If you have to use a metal blade, only “knead” 45 seconds and finish kneading by hand for 3 to 4 minutes.

Put dough into an oiled bowl, turning to grease top. Cover with a tightly woven towel and let rise until doubled, about 1 hour.

Turn dough out, and divide in four pieces. Roll each piece into an oval about 15 x 8 inches. Starting on the long side, roll dough into a 15-inch cylinder. Pinch edges to body of dough, tapering ends evenly.

Place dough seam-side down into well-greased baguette pans. Cover dough with a towel, and let rise until almost doubled, about 45 minutes.

About 10 minutes before baking bread, preheat oven to 425°F. Place a shallow pan on the bottom shelf of the oven.

Just before baking, slash loaves diagonally with a sharp blade, about 1/4-inch deep. Brush lightly with egg glaze. Place 1 cup of ice cubes in the hot pan on the bottom shelf of the oven. Quickly place loaves on shelf above and close door to preserve the steam you’ve created.

Bake for 20 minutes, or until internal temperature of bread reaches 190°F. Immediately remove baguettes from pans and cool on a rack to prevent crust from becoming soggy. Yield: 4 baguettes.

Nutrition information per serving (2-inch slice, 24 g): 43 cal, 0 g fat, 2 g protein, 9 g complex carbohydrates, 1 g fiber, 5 mg cholesterol, 73 mg sodium, 20 mg potassium, 1 mg iron, 22 mg calcium, 15 mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 6, July-August 1992 issue.


Turkey and Artichoke Stuffed Shells

Filed under: Italian, Main Dish, Pasta, Turkey, Uncategorized, Vegetables — Tags: — bettylou79 @ 1:05 pm

Yummy!  I’ve made stuffed shells before but these might be a new favorite.  I think the first time I made these they had shredded spinach in them.  Instead of spinach, these have frozen artichoke hearts.  I have been seeing recipe for stuffed shells popping up in my Google Reader lately so I was inspired to make them myself.  This dish does take some time to make so make sure you have time or that you don’t want to eat very soon!  I love that this recipe makes enough for leftovers.  In addition to the baked ziti in the previous post, we will also be eating this for a bit!  I ended up freezing one pan of stuffed shells so we can have a quick good dinner later on in the month or maybe next month.  I can’t wait to show you the delicous accompaniment to the shells. I’m so proud!


Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce



  • 1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
  • 3 tablespoons extra-virgin olive oil
  • 1/2 large yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, chopped
  • 1 pound ground turkey
  • 1/2 teaspoon kosher salt, plus 1/2 teaspoon
  • 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
  • 1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
  • 1 (15-ounce) container ricotta cheese
  • 3/4 cup grated Parmesan
  • 2 eggs, lightly beaten
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons chopped fresh flat-leaf parsley


5 cups Arrabbiata Sauce, recipe follows

  • 1 1/2 cups grated mozzarella (about 5 ounces)

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil

6 ounces sliced pancetta, coarsely chopped

2 teaspoons crushed red pepper flakes

2 garlic cloves, minced

5 cups jarred or fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

Baked Ziti with Prosciutto and Peas

Filed under: Italian, Main Dish, Pasta, Pork, Uncategorized — Tags: , — bettylou79 @ 12:12 pm

This is yet another successful recipe from one of my new cookbooks.  I’ll be honest, the picture sold me!  I’ll make another confession, since I’m on a roll!  When I was little I would order off of menus based on the pictures.  I would read the menu but I would choose my meal by looking at the pictures.  As you can tell these menu’s were from Denny’s and the like!  I remember my Grandpa making fun of me for it later in life.  I guess at one point in my childhood I was a bit disappointed when my food did not look like it did in the picture! Hmm!  It also took a long time for me to figure out that the food you see in commercials is usually not real!  Well, shoot!  But, don’t you eat with your eyes first?  I still love looking through cookbooks, hence the blog, but I’m even more apt to make the recipe if there is a picture and it looks good!

This recipe reminds me of a kicked up version of Macaroni and Cheese.  The white sauce is very similar but instead of adding cheddar cheese you add Parmesan cheese.  I will definitely be making this again!  Be warned this makes enough for a crowd!  We are still eating this! Enjoy!


Baked Ziti with Prosciutto and Peas

source: Williams Sonoma Food Made Fast One Pot



ziti, penne or other tubular pasta ( 1 lb)

1/2 cup unsatled butter

1/2 cup flour

4 cups milk

1/8 tsp nutmeg

2 cups Parmesan cheese

1 cup frozen baby peas

1/4 lb Prosciutto or ham, chopped

1/2 cup fresh bread crumbs


Preheat the oven to 425 degrees and butter a 2 qt baking dish.  Bring a large pot of water to a boil.  Add 2 teaspoons salt and the pasta to the boiling water and cook, stirring occasionally to prevent sticking, until not quite al dente, about 2 minutes less than the package directions.  Drain, rinse under cold running water, and set aside

In the same pot over medium heat, melt the butter.  Add the flour and cook, stirring constantly, for 30 seconds.  Gradually add the milk, whisking constantly to prevent lumps from forming, and cook unitl the sauce is thick and creamy, 5-10 minutes.  Stir in the nutmeg, cheese, peas, and prosciutto.  Return the pasta to the sauce and toss to combine.

Transfer the pasta  and sauce to the prepared dish.  Sprinkle with the bread crumbs.  Bake until the bread crumbs and golden and the sauce is bubbling, about 20 minutes.  Let cool for 10 minutes before serving.

January 9, 2009

Italian Herb Dressing

Filed under: Salad, Vegetables — Tags: — bettylou79 @ 1:30 pm

My husband gave me a wonderful Christmas gift this year.  He knows that I love to cook and I also love salads.  His other reason for getting me this gift has a bit of a story!  If you have seen the Claim Jumper Thai Coleslaw recipe in this blog then you saw the recipe for the dressing.  I brought the coleslaw to a BBQ this summer but didn’t put the dressing on until we go there.  I put the dressing in a small water bottle that I’v had for several years (it’s from Starbucks when they first came out with water bottles)!  Well that wasn’t the best idea because the smell of the dressing leaked into the plastic in the water bottle.  So now when ever the water bottle gets used, you smell the dressing as you go to take a drink!  Oops!!

So in an effort to combat that little problem my husband found this salad dressing bottle and bought it for me!  The cool thing about it is that it has recipes right on the bottle and shows you where to fill the liquid up to instead of measuring with another container.


This dressing that I made a few nights ago, I used on a spinach and chicken salad.  It was really good but I still have plenty leftover.    I don’t have a picture of the dressing but I’m assuming you know what salad dressing looks like!  Enjoy!

Italian Herb Dressing

source: Storables salad dressing container


Dash of Salt and Pepper

3 tsp groung Thyme

3 tsp ground Oregano

3 tsp dried Basil

3 TB Olive Oil

6 oz Balsamic Vinegar


Put in a container and shake well.  Serve.

Baked Potatoes with Broccoli

Filed under: Main Dish, Vegetables — Tags: — bettylou79 @ 1:08 pm

I’ve been on my own for dinner the past few weeks since my husband is working nights.  Most of the time I’ll make a real meal and then save the leftovers form him for dinner at work.   Tonight was not one of those nights!  This meal is something that my mom and I would have when I moved back in after college.  It is so easy and has a healthy feel to it as well.  It is also very filling.  I rememer having something similar to this potato when I was in London.  I believe they called them “Jacket Potatoes”


Baked Potatoes with Broccoli

source: My mom and I


1 large potato (russet or red)

1 cup steamed broccoli florets

3 slices cheddar cheese

sour cream (amount you desire)


I “bake” my potato in the microwave. Wash potato and pierce with fork a few times on each side.  I cook my potato for three minutes on each side and then test it with a fork to check for doneness.  You will probably need more time on each side.  All total you will probably need  10 minutes for the potato to be done.

Remove potato from microwave and slice down middle and then slice the opposite way into thirds or quarters.  Add steamed broccoli and top with cheese slices.  Cook in microwave for another 30 seconds to 1 minute, depending on how melted you want your cheese.  I top my potato with some sour cream.  In the past I have also topped with Lemon Pepper seasoning.  Serves one.


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