Archive of ‘Main Dishes’ category

Sweet and Spicy Chili

Everyone has their favorite chili recipe and I won’t try to convince you this is the best chili you will ever have. First thing, I’m not from a place that I can earn the title of “best chili ever”. Secondly, I think chili is a personal thing: you make it how you like it. This is how I like my chili. Just a little bit of beans, a nice smokey, spicy kick, and a hint of sweetness. When my mom would make chili growing up, I would raid the cabinets for that Heinz chili sauce that was slightly sweet. When it came time for me to start making my own chili, I felt like a new world had just appeared before my eyes. I could make my chili any way I wanted to. Don’t want kidney beans? No big deal. Need a little more cumin? Done. Want to use ground turkey instead? Perfect. Among being very versatile and forgiving to particular tastes, chili is also a great make ahead meal, a freezer friendly meal, perfect for a crowd or for leftovers, and a great meal if you are on a budget. The cold weather is coming in full throttle so let’s embrace a bowl of chili! (more…)

Our chili ingredient line up:

From Top Left to Right: Ground beef, black and pinto beans, tomato sauce, a spice mixture of cumin, chili powder, paprika, and oregano, brown sugar, and fresh garlic. The perfect blank slate.

Now, before we dive into making our chili, I have this picture here to serve as both a lesson and a reminder. Every 6 months, change out your spices! I made an example of myself when I made this chili. Once I added everything into the chili, I tasted it to see where the spice was. After 3 tablespoons of chili powder, there still wasn’t any kick to the chili. I then tasted my chili powder and do you want to know what it tasted like? Nothing. I had to grab the Sriracha bottle to give the chili some heat. That is pitiful friends. Don’t let this happen to you. On a more positive note, Sriracha in chili is awesome.

Moving on to the reason we are all here: chili! Our meat is browned, our spices are added, our tomato sauce poured. This baby is checked for seasoning and is ready to simmer. If you don’t like beans in your chili, your labor ends here.

But, if you want some bean action, our beans are added after the chili has been simmering for a little while.

I always forget how good and comforting chili can be until I make a batch. I love having leftover chili because (say it with me): IT’S ALWAYS BETTER THE NEXT DAY.

Sour cream, red onion, and sharp cheddar are a must topping for my chili. How do you take your chili? Happy chili making!

Roasted Bacon Meatballs

The best meatball I ever had was in Boston. Chris and I had ventured there on a whim to get him a tattoo; 8 hours on a train, just to be in Boston for the day. My, we were adventurers back in our dating days! The day was spent strolling the busy and historic streets of the city, finding cozy little restaurants and sub shops in the most unexpected places. Getting down poured on with no spare clothing for the long trek home is also a nice memory. It was actually a great trip looking back (maybe because we don’t take as many trips nowadays). One of my favorite memories is aimlessly wandering the wet, shiny streets in hopes of a good meal. We love Italian food so that is what we always look for while in a new city. There was a small restaurant, tucked into a larger building. It was burnt orange and had cute little windows. I wish I remembered its name. Any who, after rushing around all day, mainly on foot, and being incredibly soaked, we walked in. We were seated up against a wall and almost uncomfortably close to the people sitting next to us. It was cozy and perfect. What made it more perfect was my dinner. I didn’t care about anything else but the meatballs on my plate. I want to be those meatballs when I grow up.
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Since it’s getting cold and all, I like to feature comfort food. We all could use a little more comfort. In my list of top 3 comfort foods, meatballs are definitely included. And the best part is: they are a cinch to make. I bake mine, making the process so much easier and less messy. I use bacon instead of just ground pork because it adds the perfect smokiness and richness for a meatball. Tons of pecorino romano and fresh parsley make these meatballs so cheesy and fresh tasting. I like to make a big batch and freeze them. Perfect cure for a busy, cold day! Please make these! Your life is about to change. Are you ready?
Our meatball ingredient line up: From Top Left to Right: Ground beef, garlic (lots and lots), parsley, eggs, cream, bacon (it’s finely minced so it just melts into our meatballs), onion, pecorino romano, basil, and fresh breadcrumbs.

This! This is all I need! So much yummy in one picture. Take a fork and combine all of that yumminess.

Get your baking sheets ready! I like to use a small ice cream scoop to measure out 2 tablespoons of mixture. You could obviously make them bigger, they just might need to cook a little longer.

While our meatballs are in the oven, we make our sauce! I like to use red wine in place of sugar in tomato sauces. It adds a sweetness and depth that sugar really just doesn’t have. Always fresh herbs here!

See that? All of that wonderful cheese has melted. I like to call them my little flat bottoms because they aren’t perfectly round since they are baked.

Eat them with your spaghetti, eat them in a sub roll, or serve them as an appetizer. You are going to love these! Happy meataballa making!

Thyme Chicken Pasta Bake with Mushrooms and Fennel

Pasta bake. I think it sounds a little bit more dignified than just a “casserole”. Not that there is anything wrong with a good casserole, they have just gotten a bad rap through the years. I don’t know if it’s because of the less than fresh contents inside of the casserole or just the thought of making it for one dinner and having leftovers for days. Growing up, my mom made a simple casserole we always looked forward to. It was mini pasta shells, canned tuna, a dash of cayenne pepper, and the liquid gold itself, velveeta cheese. I loved the spiciness and comfort of the dish. I also long for the days where the taste of velveeta overrides the guilt of eating something that isn’t actual cheese. Casseroles are great for the colder months but also great for families on the run. I’m all about the Make Once Get Two out of the deal meals where you make one for dinner and freeze the other. Just pop it in the oven whenever you get the hankering for a cozy but quick meal. Now, doesn’t that sound better? (more…)

Instead of opening a can of this, a container of that, and dumping it into a pan to be baked, I opted for a fresher take here. This pasta bake is inspired by one of our favorite dishes in Colonial Williamsburg. It consists of crepes stuffed with chicken and mushrooms and baked in a creamy sauce. It’s the perfect cure after a long and cold day of walking the cobblestone streets. Instead of making crepes, I substituted with pasta. I also added some licoricey (not a word, sorry!) fennel that sweetens as it cooks. Thyme makes everything a little bit better with it’s lemony yet slightly smokey flavor. It’s perfect for the cold months ahead and even more perfect with a glass of your favorite white wine!

The ingredient line up:

From Top Left to Right: Parmesan, garlic, shredded chicken (don’t get me started on my rotisserie chicken rant, it’s a life saver), milk, nutmeg, fresh thyme, breadcrumbs, onion, flour, fennel, cream, butter, and mushrooms. Somewhere in there is the pasta too. You just can’t see it. But it’s there. I didn’t forget it.

We make a rich, creamy sauce with our onions and fennel. Then, we just throw everything in. You won’t miss that canned stuff one bit!

Throw in our pasta. It doesn’t get easier. I love how the farfalle look here.

After a little oven time, the top gets brown and crunchy. Sprinkle with parsley to add a little color. I didn’t have any parsley… This is warm, comforting, and so simple to throw together. Perfect for the rainy, cold weather we will be having this weekend! Happy pasta making!

Mustard Maple Chicken Stuffed Delicata Squash

When Chris and I lived in LA, we swore there was Fall. Yes, we may have been swimming in sweat and yes, we may have been abusing our window unit air conditioner but we pretended. We visited a pumpkin patch off of Sunset Blvd that had huge (fake) pumpkins you could stand in. I remember eating a midnight snack at Fred 62, who festively placed a pumpkin sign on top of the restaurant. Eating fish tacos and an ice cold margarita only days before Halloween isn’t exactly the way to celebrate the season for a Marylander. So the Fallish recipes began in our very small kitchen. Roasted pumpkin with rosemary and slow cooked short ribs braised in a deep, red wine sauce were only a few I became mildly obsessed with. I do remember a pumpkin ice cream pie in there somewhere, too. Can I just say something? As much as California rocks, I never want to miss a Maryland Fall ever…ever. (more…)

This! This is Fall all rolled up into a cute squash package. Mustard maple chicken stuffed squash. Need I say more? I was first introduced to delicata squash last year. I heard you don’t have to peel its skin and actually, after it has been cooked, you can eat it! Sounds like an easy dinner to me! This delightful squash is stuffed with a chicken, mushroom (sorry if you hate ’em!), and leek mixture that is doused with a mustard maple sauce. Serving everything in a squash shell makes a great presentation. I am totally tempted to make just the filling and eat it as is, but the squash really makes it feel like a meal and extra Fall-like.

Let’s meet our ingredient line up!

From Top Left to Right: Delicata squash (nice to meet you!), walnuts, chicken, maple syrup (this is not Aunt Jemima’s time to shine), leeks, a mustard combo of ground mustard and Dijon, breadcrumbs, fresh thyme, red wine vinegar, and mushrooms (sorry I’m not sorry).

The leeks and mushrooms are sauteed before added to the mixture. Almost everything is thrown into a bowl. I made my mustard sauce first then added it in. I like to taste for seasoning and make sure I don’t need more mustard or maple syrup.

Our precious squash is cooked first then filled with the stuffing. It’s mustardy, sweet, crunchy, herby, yummy? I got carried away with the y’s. Look at those colors. Don’t you just wanna?
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Just top those pretty thangs with parmesan and breadcrumbs. Use a couple of thyme stems for garnish if you like. I need this…again. It’s so simple and stunning to throw together, this could even grace your Thanksgiving table. Maybe just take out the chicken and add more veggies (chicken on turkey action? no thanks!). Happy squash making! ‘Tis the season!

Cheddar Crab Sliders with Old Bay

Summers on the East Coast and more specifically in Maryland, are quite a special thing. There are more traditions than just the usual cookouts with burgers and hot dogs. Let me paint a picture for you. Imagine a long, rectangle table with newspaper rustically draped to keep it covered. The table is studded with paper towel rolls, non strategically placed and are accompanied by little wooden hammers. Ice cold beer bottles, little bowls of melted butter, and a spice in a red and yellow can are the finishing touches. There aren’t any plates or utensils laid out. Just crabs, paper, and two hands are all you need. Oh and good conversation because you might be sitting there for a long time. (more…)

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Since it’s National Burger Day, I figured I should have another burger on here other than this gem. Also, my husband is allergic to shellfish (a crime, I know), so I don’t cook with it much. But to keep my “I’m from Maryland” badge, I wanted to put up a recipe that involved crab in some way. These sliders are topped with a fresh crab salad then drizzled with a cheddar, Old Bay sauce. The burger is seasoned perfectly, the sweet crab salad adds a bite of freshness, and the cheddar sauce is sharp with a little bit of spice. They are the perfect balance of surf and turf but they will make you miss Summer a little bit more than you already do. And just in crab eating fashion, all you need are your two hands, and if you have any common decency, a paper towel to enjoy.

Our Surf ‘n Turf ingredient line up:

From Top Left to Right: Ground beef, cheddar, milk, garlic, Dijon mustard, red onion, red bell pepper, dried oregano, Worchestire sauce, rolls, flour, lump crab meat, and that purdy little can is Old Bay. I totally forgot the butter in this pic. Sorry! Also, if you don’t have access to Old Bay in your supermarket (it’s our God given right!), Amazon sells it.

That may look like a lot of ingredients but the good news is most of them are thrown into a bowl with the beef and most of them are probably in your pantry. They make for a very tasty burger! We make little patties that match the size of our buns! Aren’t they cute?

The crab, red onion, and red bell pepper are tossed in a bowl together. They get a healthy sprinkling of Old Bay. Perfect! Make sure you taste for seasoning here. I don’t know how much Old Bay you like to get down with.

Now, what should be here is a picture of the cheddar Old Bay sauce. But it’s not and I’m sorry I forgot to take a pic by itself. Just a quick encouragement about mornay sauce aka the cheese sauce. Stir that milk until it’s thick. About 3 minutes in, you might start doubting yourself. Stick with it and keep stirring. It WILL thicken.
Our delicious sliders are assembled. Bottom bun, patty, crab, cheese drizzle, top bun. These sliders are incredibly flavorful but make you hardly work for it. EAT THESE TONIGHT! If you don’t, you know you will be thinking about them until you do. Happy sliders making!

Slow Cooked Brats with Onion and Apple Sauerkraut

Did anyone else enjoy their first football weekend of the season? In our house, we are divided. Some of us root for the Ravens (go B-more!), and some of us root for the Steelers (I won’t name names). Rivalries are fun; especially when fun bets are placed like a new cutting board or a criterion DVD. There’s something in the air that makes football Sundays extra delightful. Carbs are always available. Naps should always be taken. Everything should be finger food. No one wants to watch a game having to fork and knife something on their laps. Too stressful. Too. Much. Work. I don’t know if you have noticed but I’ve been trying really hard (like really, really hard) to come up with football friendly recipes. As a kid, my mom would always lay out a beach blanket in front of the football game and bring us picnic food. It was brilliant. Let’s keep that tradition going. Nothing too complicated, just simple, eat with your hands, kind of food. You get it. (more…)

Now, these brats were delish. BUT, these brats were also hard to photograph. I need grace here. Thank you. Back to the brats! There was so much flavor going on and the best part is: they hang out in a slow cooker all day until they are ready for some football munchin’, beer drinkin’, love. They are so tender, you wouldn’t need to give them the fork and knife treatment if you didn’t want to eat them with buns. But, buns make these finger food friendly so I highly recommend eating these on buns. Oh! Don’t forget the yellow mustard! Or spicy brown if that’s more your flow!

Our ingredient line up:

From Top Left to Right: Bratwursts, sauerkraut, fresh thyme, onion, maple syrup, brown sugar (mine started to melt and I have no idea why), apple, and buns.

Our onions and apples are cooked. The sauerkraut is added. Then here comes the hard part: throw it into the slow cooker.

Then, we sear our brats for color. I’m sorry if this photo is too provocative for you. Brats also go into the slow cooker and, are, you guess it, slow cooked.

These brats are great for game day. Start ’em early and keep them warm in your slow cooker until ready to eat. They are sweet and savory with that wonderful fermented sauerkraut flavor. Happy brats making!

Sicilian Spaghetti

It was the summer of our venture as newly weds. We weren’t your typical newly weds where we both had jobs and a family to come back to after the honeymoon. No, we decided to leave everything we had known and move straight across the country. Maryland to California, 3 days after our much anticipated wedding. After learning more than enough about the other person in just 7 short days, we settled into our first apartment together in the heart of Los Angeles. It was a quaint and cozy classic with not much room to spare but to us, it was perfect. One night, after stressing about this new life, I had realized I should better learn how to somewhat cook (does throwing a can of Cream of Mushroom over some chicken count as cooking? Boy, I’m glad those days are long gone!). We were extremely poor with not much in the pantry so I pulled together this delicious pasta dish. It’s unusual when you are used to those delectable creamy pasta dishes. But, Chris will hound me if I don’t make this at least once a month. (more…)

Do you remember when you were a kid or even a teenager and you had to ask your parents for something you knew they wouldn’t give to you? It came down to your approach. There was a certain way to sound and look while asking, that almost ensured your success. Well, I am going to attempt to do the same thing with you…now. This pasta is full of flavor! Parmesan cheese, breadcrumbs, fresh parsley, cough**anchovies**cough, olive oil. See, easy, not so scary ingredients. In all seriousness, you will never find me munching on some pizza covered in anchovy fillets. I can’t do it. But, what anchovies add to dishes in terms of flavor, is remarkable. So if you or someone you know doesn’t like anchovies, still make this. You don’t taste anchovy as much as a salty flavor. Also, since there aren’t a lot of ingredients, try to reach for premium quality products. It will always make whatever you’re eating so much more delicious.

Our ingredient line up:

From Top Left to Right: Those anchovies we aren’t scared about, extra virgin olive oil, spaghetti (this was a brown rice spaghetti), crushed garlic or garlic paste, fresh parsley, black pepper (I know I usually don’t put salt and pepper in the ingredient line up but it’s soooo necessary here), breadcrumbs (fresh is best if you can), and parmesan.

As our pasta is boiling away, we make our sauce. I know it’s not the most appetite invoking sauce but once it’s tossed with our pasta and breadcrumbs, you will believe in this pasta once more.

We combine our pasta with our sauce. Magic is about to happen. It really is. See that black pepper, it needs to get in here…now!

Toss that pretty thing until it’s nice and mixed through. Make sure you don’t overcook your pasta. Since there is so much tossing happening here, it will fall apart. Cooking it to al dente will make a perfect spaghetti!

I like to add sausage to this but it’s yummy on it’s own. The ball is in your court!

One more pic for good luck! Happy ‘sghetti making!

Sage Butter Pork Chops with Roasted Sweet Tomatoes

I came up with this recipe when dreaming of Fall a couple of weeks ago. The morning air was cool with no humidity in sight. I tried said recipe   and opted for a pizza night instead. If you spend your time and money on a recipe that goes awry, you deserve a pizza night. I can write you a doctor’s note if that’s what you need to convince your family. But again, who needs much convincing when pizza is for dinner. So I’m back at it, changing it up. Instead of a succulent loin, I’m using easy peasy boneless pork chops. Instead of smearing our sage compound butter all over the meat before cooking, we add a pat to each pork chop before they go into the oven. See, we all live and we learn. Thank you for accepting me. (more…)

Before my heart gets all pittery and pattery for signs of orange leaves and sweater weather, I wanted to send a nod to summer by using what’s left of the summer produce. Two things I know people are up to their knees in: peaches and tomatoes. Oh and squash. Tricky, tricky. Well, this tomato recipe is great for those tomatoes on their way out. You know, a little too soft to eat raw but not soft enough to consider the hungry bunnies anxiously waiting outside. We roast the tomatoes making their sweetness intensify and giving them a more satisfying texture. You could serve these guys with your summer squash or green beans. Also, these tomatoes make a simple and fresh tomato sauce for any lonely pasta.
Disclaimer: This post might feel super long but the amount of time it takes to make this recipe isn’t. I just got photo happy.

Our Summer meets Fall ingredient line up:

From Top Left to Right: Boneless, center cut pork chops, lemons, fresh sage, brown sugar, ground mustard, garlic powder, salt, butter, fresh thyme, olive oil, garlic, small tomatoes (these are heirloom but grape or cherry also work!), and balsamic vinegar.

We first make our compound butter so it can harden in the fridge. A compound butter is simply ingredients added to softened butter then is hardened in the fridge. Sage, butter, lemon juice blended. Roll it in plastic wrap and forget ’bout it…until you need it for the pork chops. I am using salted butter and will ALWAYS choose to do so. If you join me, keep that in mind as you season your pork. If unsalted butter is your thing, you might want to add a pinch more salt to the chops.

We season our tomatoes with olive oil, brown sugar, thyme, garlic, and balsamic vinegar

Our spice blend of salt, garlic powder, and ground mustard powder is rubbed onto the chops.

The pork chops are sauteed to get that golden color. Remember that sage butter? Slice it up and put onto the chops.

Then, to get even fancier, we slice our lemon and lay the slices on the pork. An easy step but a worthwhile step. Plus, look how cute those lemon slices look! Now time for the chops to get the oven treatment.
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This is what our tomatoes look like when done. Do you see the glorious sauciness and tenderness? I thought maybe the addition of mozzarella would make these extra good but the good, honest truth is that they are perfect on their own.

Tomatoes represent Summer in such a bright and sweet way; while the pork chops are bringing in their Fall flavor with the sage butter. I love it when we can all come together.

Now, I’m going to give you a big tip and you might owe me your first born because of it (not really but maybe take some pics?). If you have leftovers, put the whole thing on a bed of pasta. Leftover makeover: pork and tomato edition. A dab of that butter never hurt anyone, either.

Happy dinner making!

Chicken Jalapeño Enchiladas with Chipotle Cherry Sauce

My body feels like a 100 tons. My eyes could close forever. Fridays always seem to be my last push before the weekend. I’m trying to relax on our car ride home but thoughts of endless grocery lists and to do’s for the weekend race my mind. A simple question from my husband like “what’s for dinner” can simply throw me into a never ending rant of my exhaustion and how I’m too busy to worry about something so miniscule. But instead he asks if I would like to go to Mi Casita, our favorite neighborhood joint. All of a sudden, my mind switches from how many eggs I need to endless tortilla chips and salsa. My mouth starts to water at the thought of salty steak fajitas topped with fresh guac and tangy sour cream. This is all I need. Can I stay in this moment forever? Please? (more…)

It’s funny but before we moved to our new home a couple of months ago, I rarely made anything Mexican. A simple beef taco would be lucky to make it into the dinner rotation. Since we eat Mexican often now, it’s always on the brain.  Plus, Mexican dinners can easily fall under the simple and quick dinner category. This recipe could also be a freezer friendly meal: make, eat half, freeze half. What I love about this dish is that we make simple chicken enchiladas but by adding a special homemade enchilada sauce, these enchiladas are undoubtedly set apart. How many times can we say enchiladas in a sentence?

Our fiesta-esque ingredient line up:

From Top Left to Right: chipotle pepper, corn tortillas, shredded chicken, monterey jack, salt, sugar, dried oregano, garlic powder, olive oil, flour, pickled jalapeños (I’m addicted), chicken stock, dried cherries, and tomato paste. Let’s just ignore that cute little cup I left out on the right. Thanks…

We make a smoky, slightly sweet enchilada sauce with dried cherries. Feel free to experiment with raisins, figs, or I bet cranberries would be fun. I might have to dabble with enchiladas: Thanksgiving edition. Just make sure you put enough salt in this beauty.

While our sauce is simmering, we will make our filling. I want to tell you something. I used rotisserie chicken from my grocery store here. I wanted easy so I got easy. I hope you understand. Mix that chicken with our pickled jalapeños, cheese, and sauce.

All that’s left is assembling! Fill a tortilla with the chicken mixture and roll.

Place seam side down in a baking dish. Once you make one, you will feel like you could make a hundred. But I hope you don’t have to. Here is the moment where I forgot that I needed more corn tortillas and didn’t pick any up from the store. Whole wheat tortillas with flax seed it is! Just fill up your pan with the rolled enchiladas. Make sure they are nice and snug. Give ’em a kiss goodnight for good measure.

Top with the remainder sauce and cheese. Take those cuties to the oven.

When they come out, they should be cheesy and bubbling. Yes, please.

Can we be honest? It’s really hard making enchiladas look pretty for pictures. I want you to know exactly what you are getting yourself into here: cheesy, saucy, chicken enchiladas. These are so easy and even easier with the rotisserie chicken. Making your own sauce feels more personal and special. We ate these while watching the most glorious sunset. Perfect! Happy enchilada making!

BLTA “Spring” Rolls with 3 Dipping Sauces

I’ve been asked a lot lately what is the premise of my blog? Or rather, what kind of food do I make? These questions stump me because I haven’t really thought about it. I just blog about the things that matter to me most. I make food that I eat and think that you would enjoy. Does it need to be more than that? Maybe. But until then, I’m going to keep making meals that make us both feel special. Cool? Cool. If you need a theme to follow then these spring rolls are really going to throw you for a loop. Don’t worry! It will be fun! (more…)

I do have measurements for this recipe but the best part is…do what you want! How many times in life are you told to do that? Adjust to what you like: a little more avocado (always), a little less bacon (never). Whatever floats your boat! I will say make a few to practice with first. Things can get a little tricky but also can be easily mastered. As you can see with the ones I made, perfection isn’t the goal but yumminess is.  We ate these for dinner but they would be sublime as an appetizer or a fun snack!

Check out our ingredient line up:

From Top Left to Right: My grocery store had these adorable little lettuces but any salad mix would work too! Bean sprouts, red onion, heirloom tomatoes (because they were leftover from this), avocado, red pepper, rice paper, bacon (bow down), and asparagus. Can I tell you a secret? I cooked my asparagus in my bacon grease. I don’t believe in waste.

Rice paper is where this madness begins. Soak it and lay it onto a damp cloth. Most rice paper wrappers will have the directions on them. Let’s load up on the goodies! Don’t see your favorite veggie here? Add it! Are we getting carried away? Let’s roll that little guy.

We move onto our 3 dipping sauces. Why 3? Because I’m OCD and I like things in threes. You could totally do one or two. Take mayo, green chilies, garlic, pepper and salt. I know, I know. That’s a lot of mayo. Where is my greek yogurt/mayo combo? Well, when I make a sauce and put mayo in the title, I really mean it. Pulse that baby!

Another fun sauce is basil with sun dried tomatoes. Add a little extra virgin olive oil if it gets too thick. A pinch of pepper never hurt anyone here. Pulse.

Our avocado, lime, Sriacha sauce is exactly what it sounds like. I added the bright red Sriacha with the green avocado and pulsed together. Don’t be like me. Just pulse the avocado, lime, and a little greek yogurt to soften things up a bit. Drizzle with Sriacha once you have put the avocado sauce in a dish or else your pretty, ripe, green avocados turn a puke green. Sorry…

I love the playfulness of this dish. We use our hands to dip and enjoy. I’m sure this will be a fun change from the usual weeknight casserole or salad. The bacon is staring at you. Say hi! Happy “spring” roll making!

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