#FantasticalFoodFight: BLT

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I took a bit of a break from blogging over the Easter holiday. But I’m back and ready for a food fight!

Blog-oshper-ically speaking of course. Don’t you dare throw food around my house. You’ll get a glaring look, scolding, and slap on the hand. Just ask my 17 month old. Not that any of those punishments seem to work. Who wants to give us advice on how to get the child to STOP THROWING HIS FOOD ON THE FLOOR!?

This month’s Food Fight is BLT. Recipe requirements were to share a sandwich that contains bacon, a green leafy veggie, and tomato.

With it being the Easter season, I immediately thought of trying to make egg salad with our colored eggs. My mini me loved helping peel the eggs.

 

This year was the first we colored eggs with our children and I am so incredibly, words cannot express how happy I am that they loved it! My husband had the genius idea to color eggs outside and it’s a good thing we did! Treat just kept wanting to drop eggs into the mugs of dyed water. The concept of being gentle is completely lost on him. The result of the splash the eggs into the water method was a dark puddle of water on the tray holding the mugs of dye.

I’m on the trend of starting to like eggs and I’m happy to report that I quite liked this egg salad. I’m confident it’s the yellow mustard that makes me enjoy it so. Putting egg salad on a BLT is probably the best way to eat it, too! The crunch from the bacon and the freshness from the tomato create the perfect bite.

This recipe makes 4-6 sandwiches.

Egg Salad BLT Sandwiches

Ingredients:

  • 1/2 C mayonnaise
  • 1 tsp yellow mustard
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 9 hard boiled eggs, peeled and chopped
  • 1 lb center cut bacon, cooked
  • 8 slices sourdough bread, toasted
  • 2 vine ripened tomatoes
  • 4 leaves romaine hearts

Steps:

  1. Make egg salad: In a bowl, whisk together the mayonnaise, mustard, paparika, and onion powder. Season to tastes with S+P. Fold in the chopped eggs.
  2. Assemble sandwiches: Spoon egg salad onto a slice of bread. Top with 2-3 slices tomato, 3-4 slices bacon, and one lettuce leaf. Add a second slice of toasted bread. Cut in half and serve.

*The egg salad recipe is adapted from Heather at http://missfrugalmommy.com/easy-egg-salad-recipe/*

Egg Salad BLT for #FantasticalFoodFight from Sew You Think You Can Cook

To check out the other Fantastical BLT sandwiches click here:

If you would like to join our Fantastical Food Fight, you can learn more on our informational page.

#SundaySupper: How to Use Holiday Leftovers

Thanksgiving is this week.

You guys. Thanksgiving is this week!

When you plan your holiday menu do you plan to intentionally have leftovers? I don’t, but I know there will be and I don’t necessarily try to mitigate them.

What do you do with all your leftover food? My brother’s favorite way to eat them is simply reheated in a skillet with some gravy. That’s really the best method for reheating the turkey and stuffing to make it taste just as good as T-day itself.

I’m a sucker for a cold turkey sandwich with some mayo on rye bread. I also enjoy a grilled cheese style sandwich with the turkey, creamed onions, and thin slice of apple.

But what do you do with the non-turkey items? I’m sure my Sunday Supper friends have some more creative and wonderful ideas on how to use up those holiday leftovers! A big thank you to Christie from A Kitchen Hoor’s Adventure for hosting today’s event.

wesWhen I had leftover sweet potato casserole last year, I decided to repurpose it into breakfast. (I mean, really, what else would I possibly do?) Waffles! I simply left out the streusel (marshmallow if that’s they way you go) topping and garnished my waffles with fresh pecans.

Just look at that cutie to the right! I can’t believe that was almost a full year ago. He looks so little. I mean, his brother can now wear that shirt! My how much can happen in one year.

Sweet Potato Casserole Waffles

Ingredients:

  • 1 1/2 C whole wheat flour
  • 1/2 C flour
  • 3 tsp baking powder
  • 1 C sweet potato casserole
  • 2 eggs
  • 1 1/2 C milk
  • 1 1/2 C plain Greek yogurt
  • pecans (optional)

Steps:

  1. In a large bowl, whisk together the flours and baking powder.
  2. In another bowl, whisk the casserole, eggs, milk, and yogurt.
  3. Combine wet ingredients into dry.
  4. Drop 1/3  C of waffle batter onto a greased waffle iron and cook until golden.
  5. Garnish with pecans, if desired.

Sweet Potato Casserole for #SundaySupper from Sew You Think You Can Cook

Breakfast

Appetizers

Soups

Mains

Sides

Dessert

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Biscuit Taco Pizza

Do you ever have those nights where you simply don’t want to make dinner? But you have all this food in the fridge from earlier in the week that you know you should eat but just don’t want to? I feel like those nights happen here quite a bit.

I’m not typically a simple reheat-the-leftovers type of person (with a few exceptions here and there). Often times leftovers get put into quesadillas, grilled cheese sandwiches, or omelets.

And sometimes they get turned into pizzas!

But what if you don’t have a pizza crust in the fridge or any yeast (or time to let the yeast do its thing)? Well, there’s Pinterest for that! I saved this No Yeast Pizza Crust that took only 15 minutes. I figured, “Why not? What have I got to lose?”

The crust that we got reminded us more of a biscuit than a pizza, hence my post title. You could also infer that leftover taco meat and toppings were used to top the biscuity crust.I used salsa as the sauce, topped it with cooked Mexican chorizo, and Mexican blend cheese. After coming out of the oven I added some fresh chopped lettuce, tomato, and scallions.

And the best part? Firecracker was willingly eating veggies! I guess if you put it on a pizza, kids will eat it.

Biscuit Pizza Dough

Ingredients:

  • 2 1/4 C flour
  • 1 C milk
  • 1/2 stick room temperature butter
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • cornmeal, for pizza peel

Steps:

  1. Place pizza stone in oven. Preheat oven to 450 degrees F.
  2. Put all ingredients in the bowl of a stand mixer fitted with the dough hook attachment. Mix until the dough forms a ball around the hook.
  3. Turn dough out onto a floured surface. Roll out to desired thickness. Transfer dough to a pizza peel dusted with corn meal. Top dough with desired toppings.
  4. Shimmy pizza onto pizza stone. Bake 10-12 minutes.

*This recipe is adapted from Serene at http://houseofyumm.com/no-yeast-pizza-dough/*

Biscuit Taco Pizza in 30 minutes with this yeast free dough  Sew You Think You Can Cook

BBQ Pulled Pork Pasta

Once upon a time I saw a bbq spaghetti on an episode of Diners, Drive-ins, and Dives. I couldn’t shake the urge to try it, so when we had a lot of leftover pulled pork from the Super Bowl I knew I’d have to make some barbecue pasta sauce. Because I stored the leftover pork and sauce separately I used a bottled barbecue sauce instead of the Carolina BBQ for this recipe.

I just loved this mashup of cuisines. It takes your tastebuds a moment to get over the “culture shock” of a spicy, smokey, sweet sauce instead of the expected acidic tomato sauce.

I urge you, the next time you have leftover pulled pork, do something a little different and try this barbecue pasta instead!

BBQ Pulled Pork Pasta

Ingredients:

  • 3 1/2 C dry pasta
  • 1 C tomato sauce
  • 3/4 C barbecue sauce
  • 1/2 C water
  • 3 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1/4 C chopped fresh basil (I used Gourmet Garden lightly dried herbs)
  • 2 C cooked, pulled pork
  • 2 scallions, sliced

Steps:

  1. Cook pasta in boiling salted water, until al dente. Drain.
  2. In a medium saucepan, combine tomato sauce, barbecue sauce, water and tomato paste. Bring sauce to a simmer over medium-high heat. Stir in the herbs and pulled pork.
  3. Put drained pasta into the pasta sauce. Garnish with the scallions.

*This recipe is adapted from Anna at http://hiddenponies.com/2013/05/bbq-pulled-pork-pasta/*

BBQ Pulled Pork Pasta is a fantastic way to use up leftover pulled pork! From Sew You Think You Can Cook

BBQ-Ranch Pork Pizza

Do you remember that Carolina BBQ Pulled Pork we enjoyed during the not-so-enjoyable Super Bowl? (It’s okay, Cam, I still heart you.) And do you remember how I said we had a LOT of pork? Seriously, we ate pork for a full week. As much as I love pork, we needed a good break from it after that.

One of the leftover ideas I had was to make pizza. Seriously, this pizza might be my favorite pizza I’ve made at home. I used a store bought crust to make life a little easier but made my own sauce using the Carolina BBQ as a base. It was fun!

An Original Recipe

BBQ-Ranch Pork Pizza

 Ingredients:

  • 3/8 C Carolina BBQ sauce
  • 1/8 C buttermilk ranch dressing
  • 1 tbsp tomato paste
  • 1 tsp molasses
  • 1 (11 oz) refrigerated pizza crust
  • 1 C Carolina pulled pork
  • 8 oz shredded mozzarella cheese
  • 1 tbsp diced red onion
  • 1 tsp fresh parsley (I used Gourmet Garden lightly dried herbs)
  • 1 scallion, green parts only

Steps:

  1. Preheat oven to 425 degrees F. Place pizza dough on a baking sheet.
  2. Make sauce: In a small bowl whisk together BBQ sauce, ranch, tomato paste, and molasses.
  3. Spread sauce on pizza dough, leaving a 1″ crust. Top with cheese, pork, onion, and parsley.
  4. Bake 10 minutes. Allow pizza to cool 5 minutes. Garnish with chopped scallions.

BBQ-Ranch Pork Pizza  Sew You Think You Can Cook

Dijon Chicken Salad 

Some days are just plain harder than others. It’s those days I’m thankful for cable TV, delivery pizza, and leftovers. Or for the incredible technology that is my phone which allows me to attempt to stay on top of my blog! Yes, I am writing another post from the fabulous WordPress app.

Or I should say I’m trying to.

Firecracker is napping and instead of getting to catch up on some of my own sleep, too, I’m fighting with Treat who can’t decide if he wants to nurse or not! The poor guy has a stuffy nose and can’t seem to get comfortable! As a result I’ve already found and fixed some crazy typos from flying infant hands, but if I missed any let’s blame the 3 month old. 😉

Chicken salad is a great way to utilize miscellaneous leftovers in your fridge and makes for an easy lunch. That’s a win-win in my book! I’ve adapted this recipe from Jeff Mauro and it’s my new favorite. I’ve become a little addicted to it actually.

This recipe makes two 10″ wraps but can easily be multiplied. Eat it as a wrap, as a sandwich, on top of salad, with crackers, or as-is. I like it best enveloped in a spinach tortilla.

Dijon Chicken Salad

Ingredients:

  • 1 C cooked, cubed chicken breast
  • 1/4 C dried cherries
  • 1/4 C glazed walnut pieces
  • 1 rib celery, thinly sliced
  • 1 tbsp minced red onion
  • 1/8 C mayonnaise
  • 1/8 C plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 2 10″ tortillas (serving suggestion)

Steps:

  1. In a bowl toss together the chicken, cherries, walnuts, celery, and onion.
  2. In a small bowl, whisk together the mayo, yogurt, and mustard. Season to taste with S+P.
  3. Gently fold dressing into the chicken mixture. Wrap in tortillas to serve (optional).

Dijon Chicken Salad  Sew You Think You Can Cook

#SundaySupper: Budget Friendly Meals

Today’s Sunday Supper theme is Budget Friendly Meals. It’s that time of year when budgets become tested and spending levels go off the charts, so why not save some green in the kitchen. A big thank you to Shelby Ruttan of Gumpy’s Honey Bunch and Caroline Williams of Caroline’s Cooking for hosting this week. Be sure to scroll past my recipe for an incredible selection of penny pinching recipes.

Twice baked potatoes have become my go-to mid-week I-don’t-want-to-cook dinner plan. I can re-purpose leftovers by adding them to the mashed potato mixture. Chili, taco meat, or shredded chicken make for fantastic twice baked potato fillings.

I must admit, I am a complete failure when it comes to a baked potato. I mean, how hard can it be?! Stick potato in oven. Wait. But for some strange reason I can never get the insides of the potato to be cooked. And then I discovered the “baked potato” button on the microwave. My whole world had been turned upside down and the amount of potatoes (and sweet potatoes) we’ve eaten has increased.

Today’s original recipe is inspired by French Onion Soup. I used deli roast beef in this recipe but leftover shredded roast would be perfect, too! Or, you could leave the beef out and use vegetable stock for a vegetarian friendly side dish. Swiss or Gruyere cheese would be a more authentic cheese to add to the mashed potato but I was using what I had available to me, and that was Parmesan.

This recipe is for two whole potatoes, which feeds 2 as a main dish or 4 as a side dish.

An Original Recipe

French Onion Soup Twice Baked Potatoes

Ingredients:

  • 1 sweet onion, thinly sliced
  • 3 tbsp butter, divided use
  • 1/4 tsp beef broth
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp dried thyme
  • 2 baked (or microwaved) potatoes
  • 1/4 C milk
  • 1/8 C sour cream
  • 1/4 C chopped deli roast beef
  • 1/4 C Parmesan cheese

Steps:

  1. In a skillet over medium-high heat, saute onions in 2 tbsp butter until caramelized. This will take approximately 10 minutes, stirring occasionally.
  2. Season onions with 1/4 tsp Kosher salt and 1/8 tsp pepper. Add the broth, Worcestershire, and thyme. Cook until saucy, about 1-2 minutes. Set onions aside. Note: These two steps can be done in advance and caramelized onions stored in the fridge.
  3. Preheat oven to 350 degrees F.
  4. Cut potatoes in half lengthwise and scoop out the insides.
  5. Mash the potatoes with 1 tbsp butter, milk, and sour cream until creamy. Fold in the onions and roast beef. Season to taste with S+P.
  6. Fill the potato skins with the mashed potato mixture. Top with Parmesan cheese. Bake 20 minutes, until the tops are lightly golden and potatoes are warmed through.

French Onion Soup Twice Baked Potatoes for #SundaySupper from Sew You Think You Can Cook

Save-Your-Pennies Soups:
Bean and Bacon Soup by Hezzi-D’s Books and Cooks
Mexican Turkey Bean Soup by What Smells So Good?
Pasta e Fagioli by The Food Hunter’s Guide to Cuisine
Turkey and Dumpling Soup by Palatable Pastime
Vegan Broccoli Cheese Soup by Pancake Warriors

Budget-Savvy Bread and Salads:
Mom’s Buttermilk Biscuits by Grumpy’s Honeybunch
Turkey Salad by Food Done Light

Money-Saving Mains:
Black Bean and Bell Pepper Quesadillas by My San Francisco Kitchen
Cajun Blackened Chicken Thighs by Feeding Big
Chicken Enchilada Casserole by Cosmopolitan Cornbread
Chicken Enchiladas by The Freshman Cook
Chicken Piccata by Monica’s Table
Chicken Tetrazzini by Renee’s Kitchen Adventures
Chimichurri Chicken Thighs by Life Tastes Good
Dutch Baby Pancakes by Brunch with Joy
Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage by From Gate to Plate
Easy Crockpot Spaghetti Sauce by Fantastical Sharing of Recipes
Egyptian Rice and Lentils by Wholistic Woman
French Onion Soup Twice Baked Potato by Sew You Think You Can Cook
Gnocchi with Fennel and Pork by Caroline’s Cooking
Italian Baked Chicken by A Day in the Life on the Farm
Lasagna Stuffed Acorn Squash by Cupcakes & Kale Chips
One-Pot Creamy Chicken and Noodles by A Kitchen Hoor’s Adventures
Orzo with Leftover Turkey and Sweet Potatoes by Cooking Chat
Sauteed Vegetables by Party Food and Entertaining
Turkey Sausage and Pasta by Cindy’s Recipes and Writings
Twice Baked Sweet Potato Bar by Momma’s Meals
Yakisoba (Japanese Stir Fried Noodles) by Curious Cuisinere

Don’t-break-the-bank Desserts:
Apple Pecan Bread Pudding by That Skinny Chick Can Bake
Marshmallow Popcorn Balls by Pies and Plots
Slow Cooker Apple Gingerbread Crumble by The Crumby Cupcake

And more saving suggestions from the Sunday Supper Movement:
Budget-Friendly Meal Ideas for #SundaySupper
8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Japanese Curry

Can you go to the grocery store without a plan?

I can’t.

I have to have a list.

And to have a list I have to have a menu plan for the week.

Sometimes I can be too lazy to menu plan so I reach for the nearest cookbook or magazine. In this instance it was the January/February 2014 edition of Food Network Magazine. I looked at the photographic recipe index near the front of the magazine in search for a stir fry. I found Japanese Beef Curry.

IMG_5204It’s not really a fit for Stir Fry Day Friday though. The beef is thinly sliced and stir fried but the substance behind this dish is really the vegetable concoction – a side dish that reminded me so much of pot pie while it was simmering away that that’s exactly what I did with the leftovers the next night! I divided the leftovers into three ramekins (the smaller one was for the little man who loved the flavorful veggies), covered them with crescent roll dough, and baked them at 375 degrees F for 20-25 minutes until the crust is cooked through and the filling bubbly.

I don’t have curry powder so I looked up the components that typically go in curry powder and adjusted the amounts (as I didn’t need 10 C worth). If you have curry powder, feel free to substitute 2 tbsp for all starred ingredients in the recipe.

This was the first time either of us have had a turnip so I wanted to make sure I could pick it out – I diced the turnip smaller than the potatoes so I could tell the difference. I’m not sure I could really tell you what a turnip tastes like because there’s so much flavor in the “soup”, but I loved the smell of it when preparing it – a fresh and earthy scent.

The recipe below is only for the side dish. If desired, serve alongside stir fried steak and rice or turn into pot pies for a flavorful twist on comfort food.

Japanese Curry

Ingredients:

  • 3 tbsp butter, divided use
  • 1 turnip, peeled and diced
  • 2 Yukon gold potatoes, diced
  • 1 onion, diced
  • 1 tbsp corriander*
  • 1 tsp cumin*
  • 1/2 tsp tumeric*
  • 1/2 tsp pumpkin pie spice*
  • 1/2 tsp pepper*
  • 1/4 tsp ground ginger*
  • pinch red pepper flakes*
  • 1/4 tsp dried mustard*
  • 3 tbsp flour
  • 2 C chicken broth
  • 1 C mixed frozen vegetables (peas, carrots, green beans, corn, etc)
  • 1 tsp sugar

*If you have it, substitute 2 tbsp curry powder for asterisked ingredients

Steps:

  1. Melt 1 tbsp butter in a dutch oven over medium-high heat. Add turnips, potatoes, and onion. Season with salt. Cook until softened and remove to a plate.
  2. In a small bowl combine asterisked ingredients.
  3. Melt remaining butter in the same dutch oven used in Step 1. Whisk in spice mixture (or curry powder, if using) and flour until a paste is created. Slowly whisk in the chicken broth until smooth. Return the veggies from Step 1 to the pot and add in the frozen veggies and sugar.
  4. Bring to a boil, reduce to a simmer, cover and cook 10 minutes. Uncover and cook another 5 minutes. Season to taste with S+P.

Japanese Curry | Sew You Think you Can Cook

#SundaySupper: Easter/Passover Leftovers

Happy Easter everybody! I hope today you are feeling blessed, surrounded by family and/or friends.

Today’s #SundaySupper is here to help you with the leftovers you’ll have after tonight’s holiday feast so scroll past my recipe to find many more uses for those leftovers. Thanks to Liz of of That Skinny Chick Can Bake for hosting such a great event.

Growing up we would always have a dish traditional to my mom’s family. We would have a dish called Swienconka (pronounced shven-shun-ka). Swienconka is Polish and translates to “blessed food.” My mom’s grandfather was a butcher and he would bring home the leftover meats for this dish – veal, smoked butt, two kinds of Polish sausage, and ham. These meats would be cooked and mixed with hard boiled eggs. The mixture would then marinate in vinegar and fresh and jarred horseradish. This cold meat salad is an acquired taste. My mom still makes it, although in much smaller quantities! I have never made the dish myself, one day I’ll keep on the tradition but it’s not a cheap concoction and my husband doesn’t really like horseradish, so for now it’s off the menu.

I don’t serve a traditional Easter ham either. I might be the only American who doesn’t like ham! I’ll give it another try one day. Instead I’ve always done a pork loin of some kind. Tonight, though, I’m going way off the grid and make shrimp with risotto!

My brother came up this weekend to spend time with his nephew and per his request we had breakfast for dinner last night – rolled pancakes! This morning before he hit the road we had cinnamon rolls.

IMG_4550And of course, I had to make my grandmother’s Easter pound cake. Mom finally found her lamb mold – after buying a new one – and gave it to me. So this year I went super traditional and made the cake in the shape of a lamb. It was definitely more nerve-wracking than doing it as a bundt!

Regardless of what you serve tonight, the leftover protein can be transformed into breakfast for the week! Breakfast burritos are a family favorite at Thanksgiving – my mother-in-law makes huge batches for everyone to serve themselves throughout the week. Tortillas wrapped around scrambled eggs, meat, and cheese. She adds salsa to hers but I didn’t have any so I put taco sauce in with the eggs. These were made with leftover chicken. You could even add whatever leftover veggies you have, too!

bfast burritos prep

Breakfast Burritos

Ingredients:

  • eggs, 1 per burrito
  • taco sauce or hot sauce, optional
  • splash of milk
  • butter
  • leftover meat, cubed or shredded, ~1/8 C per burrito
  • shredded cheese, ~1/8 C per burrito
  • soft taco sized flour tortillas

Steps:

  1. Whisk eggs with taco sauce and milk. Season with S+P.
  2. Melt a little butter in a nonstick skillet. Pour eggs into skillet. With a spatula or wooden spoon gently move eggs around and cook until desired consistency is reached. Remove from eat and set aside.
  3. Prepare burritos: place eggs in center of tortilla, add chicken, and cheese. Fold sides in on the filling and roll up from the unrolled sides. (Get my “tutorial” on how to roll a perfect burrito here.)
  4. Wrap burritos in plastic wrap. They can then be frozen for easy grab and go breakfasts.
  5. To cook: remove plastic wrap, wrap burrito in a paper towel, and microwave 1:30-2:00.

bfast burritos | sew you think you can cook

Appetizers

Breakfast and Brunch

Main Dishes

Soups and Salads

Desserts

8387592742_f6164fd5a8_o

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Round up: Thanksgiving Leftovers

This week I’ve been showing you ways to mix up your Thanksgiving leftover routine. Today you’re probably still very excited about the feast and will happily reheat your meal as is, or even enjoy the classic cold turkey sandwich. Here we’ll be sprucing up a grilled cheese with some turkey, creamed onions, and green apple; maybe some cranberry sauce will join the party too!

Thanksgiving Round Up

Because the possibilities are endless I wanted to finish off the week with a round up of more ways to use up those Turkey Day leftovers.

Cheesy Turkey and Rice Skillet

Cranberry Barbecue Turkey Sliders

Cranberry Chili Meatballs

Cranberry Coffee Cake

Cran-Turkey Enchiladas

Green Bean Casserole Bites

Mashed Potato Tater Tots

Thanksgiving Casserole

Thanksgiving Salad with Cranberry Vinaigrette

Turkey and Mashed Potato Empanadas

Turkey Pie

Turkey Quesadillas with Chipotle Cranberry Sauce