Creating memories in the kitchen...One meal at a time.

Wednesday, February 24, 2010

Orange Mini Muffins with Brown Sugar Glaze

Muffins are another favorite for after school snacks. Since some of my kids aren't big fruit eaters I have to get creative. I love practically anything with orange zest and what puts these muffins over the top is the brown sugar glaze. Yummy! Not only delicious for snacks, they go perfect with any kind of egg dish for breakfast or brunch. They are best served warm.

Orange Mini Muffins w/ Brown Sugar Glaze
Pioneer Woman

2 sticks Salted Butter, Softened
1 cup White Sugar
2 cups Flour
2 whole Eggs
1 cup Buttermilk
1 teaspoon Baking Soda
2 whole Oranges, Juiced And Zested
1 cup Brown Sugar (lightly Packed)

Preparation Instructions
Cream together butter and white sugar in a mixing bowl. Add eggs, beat well, and mix in flour. Dissolve baking soda into buttermilk, then add to the rest of the batter along with the zest from both oranges. Mix well.
Grease and flour mini muffin pans (or spray with nonstick spray with flour). Fill cups 2/3 full. (This recipe yields 36 mini-muffins, or 3 tins.)
Bake at 375ºF for 12 to 17 minutes (or 20 to 25 minutes for regular-sized muffins), or until lightly browned.
In a separate bowl, combine brown sugar and juice from the freshly zested oranges. You should have about ½ cup. Mix well. Drizzle this glaze over the warm muffins. Remove muffins from the pan while still warm.
Note: If you don’t have buttermilk, add 1 tablespoon white vinegar to just under 1 cup of milk.

Posted by: Sallie

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Tuesday, February 23, 2010

Fruit Smoothies

I hate failing. Not like anyone really likes to fail, but in the smoothie department I have to admit to being a miserable failure (at least in the eyes of my four children.) No matter what I'd whip up, after one sip my kids seemed to suddenly disappear leaving a melty mess in their wake . Determined to remedy this situation I turned to Cook's Country, one of my favorite recipe resources. With their tips for smoothies I was finally able to create a smoothie my kids loved and mend my broken ego!Here is what helped me.

Splurge a little- Taste testers found non-fat yogurt too gritty. Not surprisingly, this is what I had been using. A simple switch to low-fat worked wonders.

Use Frozen Fruit- If you have fresh fruit, freeze for 2-3 hours.Frozen fruit is frozen at it's peak and often has more flavor than off-season fruit. The frozen fruit adds flavor and body without iciness.

The formula for success-

2 cups frozen fruit
1 1/2 cups low fat yogurt
1/2 cup juice
2 bananas (make sure they are ripe. The green ones will taste unripe even in a smoothie)
2 tablespoons honey

Blend until desired consistency is reached.

I used frozen strawberries, low fat vanilla yogurt and orange juice.

Yield: 3-4 breakfast sized smoothies. Smoothies will not keep so if you need to, halve the recipe.

Posted by: Sallie
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Friday, February 19, 2010

Glazed Poppyseed Bundt Cake

Picture from My Kitchen Cafe

You all know I have a serious obsession with chocolate but some people prefer non-chocolate desserts and I like to have a variety of options. I needed something fast and light to balance the decadent Paula Deen brownies I was serving alongside them for my book club . This cake was exactly what I was looking for. The cake was moist and light and the buttery glaze was delicious without being too heavy. Again, I had several requests for the recipe and this is now going to be a go to recipe when I need a quick, delicious dessert! Don't tell anyone but I actually liked it better than the brownies!

p.s. for anyone who wants the other recipes I served the links are below.

Glazed Poppyseed Bundt Cake

1 yellow cake mix

1 (3.5 oz) box of instant vanilla pudding

1 tablespoon poppyseeds

1/2 cup pinapple or orange juice (I used pineapple)

1/2 cup oil

1 cup sour cream (can use reduced fat)

4 eggs

Mix yellow cake mix, vanilla pudding and poppy seeds. Add juice, oil, and sour cream and mix. Add 4 eggs one at a time, mix well. Grease and flour a bundt pan. Bake at 350 degrees for 40-45 minutes (don't over bake).When the cake is about 10 minutes from being done start the glaze.Glaze:1 cup sugar1/4 cup water1/2 cup butter (1 cube)Bring ingredients to a boil and keep bubbling until ready to pour over cake. You can either pour the glaze over the cake while it is in the pan or turn the cake out onto a cooling rack and pour the glaze over the cake that way. It is really like syrup that soaks in. (Some commenters have said that glazing the cake in the pan makes it hard to remove because the glaze gets sticky. I glazed it out of the pan and it worked great.) Give it a few minutes to soak in and then turn it out onto a cake plate. Optional: dust top of cake with powdered sugar.

Posted by: Sallie
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Cheesy Roasted Red Pepper Dip

I know it's been a long time since I've posted. I just got back from seeing my sister and her beautiful new baby. We had such a good time and baby Anillie is adorable and such a good baby!
I know I promised after school snacks but after hosting book club I had several people wanting recipes, so here they are.
It was my turn to host book club and since I didn't have a lot of time to search out new recipes I went to a couple of websites I know are always winners.
This fabulous dip comes from Our Best Bites. If we ever have dip, it's 9 times out of 10 going to be artichoke dip. We all love it and I usually save it for special occasions. I wanted to do something different and found this recipe for Cheesy Roasted Red Pepper dip. It was amazing!A delicious blend of creamy cheeses, roasted red peppers, and garlic made for a winning appetizer. I served it with some sliced baguettes and it was a big hit. I got lots of comments and requests for the recipe. Artichoke dip has some serious competition!

Cheesy Roasted Red Pepper Dip

Our Best Bites

7 oz jar roasted red peppers (about 1C diced)

4 C grated pepper jack cheese (3/4 lb)

8oz cream cheese (can use low-fat)

3/4 C mayonnaise

2 T minced onion

3 cloves garlic, minced

1 T Dijon mustard

Preheat oven to 350. Remove peppers from jar and blot excess water with paper towels. You want to make sure they are dry so they don't add moisture to the dip. Then dice 'em.

In a bowl, soften cream cheese in microwave so it will be easier to stir. Add in mayo, onion, garlic, and dijon. Stir to combine and then add in grated cheese and the diced peppers. Place in an 8x8-ish dish (pie plate works). At this point you can pop it in the fridge if you're going to cook it later and you can even make it a couple of days ahead of time. Place in the oven and cook for 30-45 minutes. Baking time depends on the dish. It will start to bubble and brown on the outside edge, and you want it to be bubbly all the way through to the center. It will be nice and golden brown on top, especially around the edges. Mine usually takes 40-45 min. (I made mine a day ahead, then brought it to room temperature and baked. I also doubled the recipe for a 9 x 13 pan and cooked it for the same amount of time)

Serve immediately. If the dip is done and your party hasn't started, just keep it warm in the oven. If you're eating left-overs, or you cooked it ahead of time, reheat in the oven as well. Funky things happen in the microwave. You can serve it with anything that sounds good- tortilla chips, pita chips, crackers (choose a plain flavored one) or veggies. However my favorite is soft, warm baguette slices.

Posted by: Sallie
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Wednesday, February 10, 2010

Homemade Granola Bars

If your kids are like mine 90% of the food they eat seems to be in snack form. And who can blame them. Snack food is just yummy and fun. I have no problem with cookies and chips but I like to see them eat healthy things too. One of our family favorites is these homemade granola bars. In fact, they were the first treat requested by my husband for his 24 hr. bike a thon. The first time I made them, I couldn't wait and had to sample them right out of the pan! They bake up pretty quickly and are full of good for you oatmeal, almonds and honey. They also use everyday ingredients you are likely to have in your kitchen already. You can vary the nuts and swap the chocolate chips for different types of dried fruit. Craisins and white chocolate chips, peanut butter and chocolate chips, the possibilities are endless. I like mine a little on the chewy side and prefer them within a day or two (if they even last that long). After that they are still good, but won't be as chewy.
Homemade Granola Bars
For the Love of Cooking adapted from Alton Brown's Recipe

2 cups of old-fashioned rolled oats
1/2 cup sliced almonds
1/3 cup of honey
1/4 cup of brown sugar
2 tbsp unsalted butter, plus extra for pan
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1/2 cup of shredded coconut
1/4 cup of semi sweet chocolate chips
Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees.
Spread the oats and almonds onto a baking sheet pan. Place in the oven and toast for 10 minutes, stirring occasionally.
In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the brown sugar mixture, next add the coconut and chocolate chips then stir to combine. Spread mixture evenly into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes.
Remove from the oven and allow them to cool completely. Cut into squares or bars, wrap individually in saran wrap then store in an airtight container for up to a week. Makes about 8 bars.

Posted by:Sallie

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Monday, February 8, 2010

Tomato Bruschetta

This is one of my husbands favorite appetizers and even though I don't really care for raw tomatoes, I like it too. (I just have to make sure the tomatoes are diced really small.)It is so delicious in the summer when you can find excellent tomatoes. The simple flavors of basil, tomato, garlic and a hint of balsamic vinegar combine to make a classic, fresh tasting Italian appetizer. It's one of those recipes that you can build on to suit you and your families tastes. Sometimes I grate some Parmesan cheese on after baking or add in some red pepper flakes to make it a little spicy. Whatever you do, this is a simple, delicious and healthy appetizer.

Tomato Bruschetta
Williams Sonoma

2 tomatoes, chopped
6 fresh basil leaves, torn into small pieces
1/4 cup extra-virgin olive oil
1 tsp. balsamic vinegar
Coarse salt, to taste
8 slices coarse country bread, each about 1/2 inch thick
2 large garlic cloves
Preheat a broiler or prepare a fire in a charcoal grill.In a bowl, combine the tomatoes, basil, olive oil, vinegar and salt and toss well.Place the bread on a baking sheet or grill rack and broil or grill, turning once, until lightly toasted on both sides, about 2 minutes total. Remove from the broiler or grill and immediately rub one side of each slice with the garlic cloves.Arrange the grilled bread, garlic side up, on a serving platter and spoon on the tomatoes, dividing evenly. Serve immediately. Serves 4.
Stay tuned next week.........Yummy after school snacks for kids and adults
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Valentine's Day Punch

Here's a yummy punch that kids and adults will love. It's color is perfect for Valentine's Day.

Valentine's Day Fruit Punch

1 package cherry Kool-Aid
1 package strawberry Kool-Aid
2 cups sugar
1 quart ginger ale
3 quart water
1 (6 ounce can) frozen orange juice
1 (6 ounce can) frozen lemonade

Preparation:Mix Kool-Aid, sugar and water. Add orange juice and lemonade. Mix until thawed. Add ginger ale just before serving. Serves about 25 servings.
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Saturday, February 6, 2010

Chocolate Caramel Cheesecake

Picture from Smitten Kitchen

I made this cheesecake back in December for our Italian Book Club Christmas Party. I didn't take my camera so this beautiful picture is straight from one of my all time favorite blogs, Smitten Kitchen. A chocolate cheesecake made even better by caramelizing sugar and adding it to the cheesecake mixture. Decadent and delicious, this is sure to be a perfect ending to your Valentine's Meal.

Chocolate Caramel CheesecakeRecipe

adapted from found on Smitten

Serves 8 to 10
1 crumb crust (recipe below)

1 cup sugar

3/4 cup heavy cream

8 oz fine-quality bittersweet chocolate (not unsweetened), chopped

1/2 cup sour cream

3 (8 ounce) packages cream cheese, softened

4 large eggs

1 teaspoon vanilla

Make crumb crust as directed in separate recipe, using chocolate wafer cookies instead of graham crackers (or teddy grahams)
Preheat oven to 350°F.
Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden. Remove from heat and carefully add heavy cream (mixture will vigorously steam and caramel will harden). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and whisk in chocolate until smooth. Stir in sour cream.
Beat cream cheese with an electric mixer until fluffy, then beat in chocolate mixture on low speed. Beat in eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 55 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

Do ahead: Cheesecake keeps, covered and chilled, 1 week.

Crumb CrustRecipe

adapted from Gourmet Magazine

I actually double crumb crusts; I can never get enough cookie.
Makes enough for a 24 centimeter cheesecake.
1 1/2 cups (5 ounces) finely ground cookies such as chocolate wafers5 tablespoons unsalted butter, melted1/3 cup sugar1/8 teaspoon salt
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

Posted by: Sallie
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Quick and Easy Bread Sticks

I couldn't resist trying a recipe for these yummy looking bread sticks. They came together so quickly and easily and my family gobbled them right up. I loved the addition of garlic seasoning which made them taste like a perfect mix between garlic bread and bread sticks! These will be gracing our table often! Thanks Jamie!

Quick and Easy Bread sticks

1 1/2 C warm water
2 T sugar
1 T yeast
1/2 t salt
3 1/4-3 1/2 C flour
1/4 C butter
3/4 C grated Parmesan or mozzarella cheese
Johnny's Garlic Seasoning (you could easily substitute garlic salt, garlic powder, or the garlic bread seasoning you get at the store)

1. Mix the water, sugar and yeast in the bottom of your mixer until the yeast is dissolved. Let it sit for 5 minutes.2. Add the salt and the flour, one cup at a time, until it is well incorporated. Mix on high for 5 minutes. Let the dough rest for 5 minutes.3. Melt the butter and pour half of it into a jelly roll pan (large cookie sheet). 4. Place the dough in the center of the pan. Let it sit for 2 or 3 minutes. Letting the dough rest makes it MUCH easier to shape. 5. Spread the dough out flat onto the pan until it reaches all of the edges. Doing all of the spreading and cutting of these bread sticks, in the pan makes cleaning up your counter so much easier! 6. Pour the other half of the butter onto the dough. Spread it around with your hands. Sprinkle the Johnnys Garlic Seasoning all over the dough, and then the Parmesan cheese. 7. With a pizza cutter cut the dough into three rows lengthwise, and then into about 12 little height wise rows. 8. Put the pan into a 170 degree oven for about 7-10 minutes. The bread sticks should rise about 1 inch.9. Turn you oven up to 350 and bake for about 12 minutes, or until golden brown. Makes 1 large cookie sheet or about 36 small bread sticks.

* I think these tasted best the day of or at the most the day after they were made. *

Posted by: Sallie
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Caramelized Pancetta and Fennel Salad

This was one of the first Giada De Laurentiis recipes I made. This salad is right up there on my top ten list. It is simple to make and has minimal ingredients. The pancetta and fennel are combined with a citrusy dressing to make a fabulous sweet& salty combination that you'll love. If you can't find or don't feel like buying pancetta you can always substitute bacon. This dressing is a great light dressing that I use often, not just on this salad.

Caramelized Pancetta and Fennel Salad

1 bulb fennel, halved and cut into 1/2-inch wedges (in produce isle)
5 slices pancetta (thick cut works best) or bacon
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
5 ounces (about 6 to 7 cups) mixed salad greens
Red Wine Vinaigrette, recipe follows

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.
In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.

Red Wine Vinaigrette:

2 tablespoon red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon honey
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

Posted by: Sallie
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Baked Pasta With Chicken Sausage

This is a yummy Martha Stewart dish I discovered at My Kitchen Cafe. I love one dish meals that have a little bit of everything. This pasta bake is not only delicious and full of flavor but pretty healthy too. Another plus, you can freeze this dish and eat half now and half later! Throw in a side salad and some bread and you'll have one big happy family!

Baked Pasta With Chicken Sausage

My Kitchen Cafe

*Makes a heaping full 9X13 pan*

1 tablespoon olive oil

1 medium red onion, chopped

4 cloves garlic, minced

1 (14.5 oz.) can diced tomatoes

1 (14.5 oz.) can crushed tomatoes

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 cup heavy cream

1 pound rigatoni

10 ounces frozen baby spinach, thawed and drained well (can substitute 1 9-oz. bag fresh spinach)

12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick (find this in the same section/aisle as the hot dogs next to the precooked kielbasa and chorizo - you can use the Jennie-O brand and it is precooked in a U-shape.

8 ounces mozzarella cheese, 4 ounces cut into 1/2-inch cubes and 4 ounces shredded

1/4 cup grated Parmesan cheese

Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.Add tomato sauce, sausage, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans). Top with grated mozzarella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

*Freezable Meal: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase baking time to 1 to 1 1/4 hours. If baking from frozen, bake covered for 1 hour and 15 minutes, uncover and bake 30 minutes longer.

Posted by: Sallie
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Valentine's Dinner- Family Style

I love Valentine's Day. I love the colors pink and red and all the adorable heart shaped treats. I love the beautiful flowers and okay... I'll admit it, mostly the chocolate!

Sometimes we go out for Valentine's Day, sometimes we go to parties but usually we end up having a nice cozy dinner at home. If we're lucky, my in-laws take the kids for the night and my husband and I cook and eat dinner together. It reminds me of life before children when we cooked together every night and had a nice relaxing dinner.

Other times we have a Family Valentine's Dinner. I got the idea a couple of years ago from Williams Sonoma and now it has become kind of a tradition. We bring out our best dishes (or sometimes just cute paper Valentine's plates, etc.) and fancy glasses and the kids favorite part...we eat by candlelight. We all help cook dinner together. I usually have one child help me with each dish. That way it doesn't get too crazy in the kitchen. Usually we go around the table and say something we love about each person. It really is fun and it makes the kids feel really grown up and special.

Here is a what we're eating this year:

I am going to post each recipe separately and then link them in this post. I've found that sometimes when I post a menu, it makes it hard to find each item individually. This will be my posting for the week because my Mom and I are going to spend a week with my beautiful new niece and fabulous sister!

Posted by: Sallie

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Wednesday, February 3, 2010

Superbowl Eats- The Treats

The last, and in my opinion, the most important detail the treats. I've said before, for casual get togethers I like yummy, easy, no silverware required treats. Here are a few you're guys are sure to love.

Chewy Brownies
Cooks Illustrated

1/3 cup Dutch-processed cocoa
1 1/2 teaspoons instant espresso (optional)
1/2 cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate , finely chopped (see note and related illustration)
4 tablespoons (1/2 stick) unsalted butter , melted
1/2 cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 1/2 cups (17 1/2 ounces) sugar
1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
3/4 teaspoon table salt
6 ounces bittersweet chocolate , cut into 1/2-inch pieces

1. Adjust oven rack to lowest position and heat oven to 350 degrees. Make a Foil Sling (Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of pan in the same manner, perpendicular to the first sheet if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray with nonstick cooking spray.
2. Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.
4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.

Chocolate Chip Toffee Bars

Posted by: Sallie & Julia
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Superbowl Eats- Manly Main Dishes

Picture from Pioneer Woman's Blog
Continuing on our Superbowl menu today we're talking about main dishes. Like I said before, Superbowl food is all about they guys and they want something big, meaty and filling. This year we're having Marlboro Man's Favorite Sandwich (for those of you who don't have any idea who Marlboro Man is, it's the Pioneer Woman's husband). In the words of the Pioneer Woman herself "it's meaty. It's manly. It's flavorful. What else could you ask for to please your man and all his friends? I've included a link below which has step by step photos and instructions. I've also included some other yummy main dish ideas below.

Steak Sandwich

1 whole Large (or 2 Small) Onions
2 sticks Butter (lots And Lots Of Butter)
2 pounds (to 3 Pounds) Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
Lawry's Seasoned Salt (or Similar Seasoned Salt)
½ cups (approximately) Worcestershire Sauce
Tabasco Sauce, To Taste
4 whole French/deli Rolls (earthgrains Are Best!)

Preparation Instructions
Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
Slice cube steak against the grain. Season with Lawry’s.
Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.
Butter halved French rolls and brown in skillet.
To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour!

One of my favs--Walking Tacos

Roasted Chicken Nachos with Green Chilie Cheese Sauce- a different but delicious twist on an old standby!

Chili- An old classic. How can you go wrong!

Posted by: Sallie and Julia
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