Tag Archives: cheese

Cheesy Chicken and Rice Skillet Meal

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What.A.Week. And it’s only Wednesday. Yes, as I type this, it’s Wednesday morning… I blog ahead sometimes. But seriously. It’s been a week that I do not wish to repeat. Was anything REALLY that bad? No. Not if I think about it. In the moment though? HORRIBLE! Isn’t that always the way it is though?

Gotta get up and out of bed, put one foot in front of the other, smile, pray, and move forward! I CAN DO THIS! 🙂

So last night I had absolutely NO CLUE what to make for dinner. I had a bunch of stuff that I had to figure out how to meld together. I had chicken tenderloins (you can also use leftover rotisserie chicken in this recipe), leftover rice, cans of beans and roasted tomatoes with chilis… etc… and I thought… I can do something “mexican themed” with that, and my husband will be quite happy!

So, here ya go!

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This dish is cheesy, a bit spicy, and quite filling! You don’t need a large portion, and this can make a whole family happy! After both my husband and I had dinner, there is enough for at least 5 more portions, 3-4 large portions! For us, we have it frozen and portioned for my husband’s lunches. It’s great when we do that because he has a stock of lunches just waiting for him to grab out of the freezer each day!

From start to finish this meal took me less than 30 minutes, because a lot of the food was either canned, or leftovers!

INGREDIENTS

  • 4 large chicken tenderloins (my FAVORITE are the Trader Joes chicken tenderloins) – no need to thaw
  • 2 TB extra virgin olive oil
  • 1 1/2 to 2 cups pre-cooked white or brown rice. (You can even use leftover rice from chinese takeout!)
  • 3/4 can (or whole can) black beans – rinsed well
  • 1 cup frozen corn – I used sweet white corn
  • 1 can fire roasted diced tomatoes with green chilis
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp oregano
  • 1/4 tsp paprika
  • 1/2 tsp minced garlic
  • salt and pepper to taste
  • 1 TB queso dip (I had this in my fridge – you can use leftover from Moe’s, or the white or yellow queso if you have some… but not required)
  • 1 TB tomato paste for thickening
  • 1/2 cup shredded cheese for topping

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DIRECTIONS

  • Drizzle the olive oil into a large skillet and place the chicken tenderloins into the skillet with the oil. Heat on medium to medium high heat. While they are cooking, evenly season both sides of the chicken with the dry spices. (cumin, chili powder, paprika, oregano and salt&pepper)
  • Once the chicken is seared on both sides and starts to cook through, I remove the chicken tenderloins one at a time, place onto a cutting board, cut into 1-2 inch pieces, and then scrape back into the skillet. You can cut them with scissors in the skillet as well… up to you how you would like to do it.
  • Add the can of roasted tomatoes and the 1 TB of tomato paste and let simmer for about 5 min. Then add the queso dip if you have it, for a bit of cheesiness and spice. If you want a bit more heat and spice, add some cayenne powder at this time!
  • Add the can of black beans and the corn
  • Add the leftover (or freshly COOKED) white or brown rice and stir to combine.
  • Remove the skillet from the heat. Cover the dish with 1/2 cup of shredded cheddar cheese (or cheese of your choice) and IF you have an oven safe skillet, put the skillet into a oven preheated to 300 degrees. Bake for 5-8 minutes, or until the cheese is melted and the dish is bubbling.
  • Serve immediately!

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ENJOY!!!!

And now, for the quote of the day: I need any excuse I can to add chocolate to my daily diet. 🙂

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Guest Post: My husband “cooked” me dinner for my birthday!

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BBQbuttershrimp

Ok… so I obviously love to cook, but on my birthday, I don’t want to. The problem was, I didn’t want to go out either. I am a homebody and I just wanted to be HOME on my birthday. So, my husband was there with a very big problem. Since we have gotten married he has cooked for me about 5 or 6 times. I am pretty sure he was successful 2 of those times. Sometimes he tries to get too creative. Like when he made me chicken lettuce wraps and wanted them to taste like P.F. Changs… they somehow ended up having noodles and peanut butter in them. “WHAT?” you say? “Peanut Butter in lettuce wraps?!” You say? Yes. That is what he did. That’s just one of his creative examples.

So, what I did for my birthday, INSTEAD of giving him creative control, was asked him to cook WITH me in the kitchen and I’d be his “sous-chef”. (sp?) AND he made me dinner! Definitely a FUN “date” time for us, and I REALLY enjoyed it! We made margaritas and talked, and made dinner. I loved it so much!

So I was at Trader Joes the other day buying shrimp because I can get wild caught shrimp (Red Argentinian shrimp to be precise) for $8.99/lb and they are med.-large size! The guy at the checkout register was telling me about this recipe that he had just tried the night before for shrimp and how amazing it was! So I looked it up on my phone while I was standing there and stored it away so that I could use it later. I then decided later… I wanted it on my birthday! And boy… it’s a good one!

BBQ Butter Shrimp – copy cat Ruth’s Chris Steak House

This is NOT my recipe, or my husband’s recipe… this is literally copied from this link: http://www.food.com/recipe/ruths-chris-steak-house-barbecue-shrimp-orleans-147717

Check it out!!!

TOTAL TIME
12mins
PREP

5 mins

COOK

7 mins

INGREDIENTS

Nutrition

SERVINGS 2-4UNITS US

DIRECTIONS

  1. For Barbecue Butter — Soften butter at room temperature to 70-80 degrees F. Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate to 40 degrees F. Makes about 2 1/2 cups.
  2. For Shrimp — Toss the shrimp with the ingredients listed above, in a large bowl. Then, place on a lined rimmed cookie sheet (so all the oil and juices won’t spill over into your oven) and bake in a preheated oven at 350 degrees for 10-13 minutes depending on size of shrimp. Cook until pink and no longer translucent inside of the shrimp.
  3. Take care not to overcook the shrimp.

Becky’s Additions: 

I served the shrimp over leftover mashed potatoes!!! We removed the shrimp from the oven, and placed on re-heated mashed potatoes, and then smothered them with the barbecue butter and some shredded cheese and ENJOYED!! It was AWESOME!!!!!! Give it a try!

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Beef and Lentil Pasta Fagioli

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It’s cold. I know I shouldn’t complain, especially coming from me who wished for snow… today it was cold enough to snow! It definitely did NOT snow though. Boo. If it’s gonna be below 30 degrees most of the day, I seriously think that there should be snow. Ugh.

So, SOUP is on the menu!! I just have to say, when it is cold outside, I LOVE to have soup. It can just simmer on the stove top and make the whole house smell delicious while we wait for dinner time. Then all of the flavors just meld together into warm deliciousness.

I love chili, and I also like the Italian version: Pasta Fagioli. I made my own version of both.

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Ingredients:

  • Lentils : 1/4 cup lentils boiled/simmered in 1 cup water and 1/4 tsp salt for 20 minutes and set aside
  • 1 pound 85/15 ground beef
  • 1/2 small onion, chopped
  • 1/2 cup chopped baby carrots
  • 1/2 tsp minced garlic
  • 1 15 oz can diced fire roasted tomatoes
  • 1 can (4 oz.) tomato paste
  • 2 cups beef broth
  • 2 cups water
  • 1 can (15 ounces) black beans
  • 1 teaspoon salt
  • 1 cup frozen corn
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 TB fresh chopped basil
  • 1/2 tsp cumin
  • 2 tsp chili powder
  • 1/2 teaspoon dried thyme
  • 2 cups cooked pasta (I used shells, you can use any small pasta)
  • dash hot sauce

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Directions:

  1. In a large pot, over Medium heat, cook the ground beef.
  2. Drain the liquid from the cooked beef (if any).  If you use ground beef with a lower fat ratio then you will have little to no liquid to drain.
  3. Stir in the chopped onions, carrots, seasonings, and minced garlic.  Cook for 10 minutes, stirring occasionally.
  4. Stir in the can of diced roasted tomatoes, tomato paste, beef broth, black beans (drained and RINSED) and corn.
  5. Season with salt and pepper to taste
  6. Add 1 cup of water and stir and simmer. Add additional water as needed to consistency that you desire.
  7. When the soup has 10 minutes left to simmer, cook the pasta in boiling water for 7 minutes or until a bit firmer than al dente.  Do not over cook the pasta.
  8. Drain the pasta and stir it into the soup. Add the cooked lentils at this time as well.  Simmer for 10 more minutes.
  9. SERVE! (Have with bread, or just sprinkle a bit of cheese on top and ENJOY!

pastafagioli

And now, for the quote of the day:

hahahaha….

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(I experienced this today with my 3 year old son… and discovered and ENTIRE roll of toilet paper in the toilet… took him like 10 seconds to do it. I think it’s a world record!)

Cheddar Bacon Corn Chowder… best mix of ingredients ever huh??

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Who doesn’t like bacon, cheese, corn and potatoes??? Like, really?! This one is a bit spicy too!! DELISH! I was sweating by the time I was finished enjoying this bowl of cheesy goodness…. meanwhile my husband was looking at me like I was crazy and telling me it was just a tiny bit of heat… just goes to show the difference in spiciness tolerance! Ha!

Ingredients

  • 3/4 cup frozen corn
  • 4 slices (about 1/4 pound) bacon, diced
  • 1/4 yellow onion, diced
  • 1/2 tsp garlic, minced
  • 2 tablespoons all-purpose white whole wheat flour
  • 2 cups vegetable broth
  • 2 cups milk (I used coconut milk)
  • 4 large red potatoes, cleaned and diced into 1/4-inch cubes
  • 1/2 tsp Lawry’s seasoning (Low Sodium)
  • 1/2 tsp Emeril’s Bayou Blast seasoning
  • 1/2 teaspoon rubbed sage
  • 1/2 cup grated cheddar cheese
  • 2 TB shaved parmesan cheese
  • 1 teaspoon salt (add more/less to taste)
  • 1/2 teaspoon freshly-cracked black pepper
  • 1/8 teaspoon cayenne pepper
  • optional garnish: extra shredded cheddar cheese, thinly-sliced green onions, reserved bacon bits, sour cream
  • ***** Optional! Add 1/2 cup of dark beer for a bit of extra yummy flavor! ******

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Directions

Heat a large stock pot over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.

In the same stock pot, fry the bacon pieces over medium-high heat until crisp. Remove from the pan using a slotted spoon and set aside. Reserve 1 tablespoon bacon grease in the pan, and discard the rest.

Add the onion and saute for 5 minutes, or until tender. Add the garlic and cook for an additional 1 minute, or until fragrant. Stir in the flour until combined, then cook for an additional 1 minute, stirring occasionally.

Add in the vegetable broth, milk, potatoes, lawrys, Bayou Blast, and sage and cayenne, and stir to combine. Continue heating until the mixture reaches a simmer but not a boil. Reduce heat to medium and let simmer for 15 minutes, or until the potatoes are tender. Add in the corn, cheese and most of the bacon bits, reserving a few to save as a garnish if desired. Stir to combine.

Taste test the broth, then season with salt, pepper and cayenne to taste. (I recommended the amounts that I used, but your seasoning preferences may vary.)

Serve warm, with additional garnishes if desired.

Creamy Cheesy Goodness!!!

And now, for the quote of the day:

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Cheesy Mexican Rice Skillet DIsh

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cheeseytacoskillet

This dish was requested by my husband… and once you see the ingredients, you will see why! 🙂 Once again, taco/mexican/salsa etc. ingredients. He’s so funny, I love that he’s predictable in his likes for food. He’s very easy to please and will really eat anything I put in front of him… but he LOVES anything with this specific theme.

So, here is the “skillet” meal:

INGREDIENTS
  • 1 – 1.5 lbs lean ground beef
  • 1/4 sweet onion, diced
  • 1 tablespoon olive oil, plus an extra drizzle for cooking the onions
  • 2-3  cups cooked white rice (or leftover frozen rice… I cooked mine in my rice cooker)
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • 1 tsp minced garlic
  • ½ teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 cup medium salsa (I use Trader Joes)
  • 1 cup Rotel (or similar)
  • 1 cup frozen corn kernels
  • 1 cup canned black beans, drained and rinsed
  • 3 small sweet yellow peppers diced (or 1 small bell pepper)
  • ¾ cup shredded mozzarella cheese (why mozzarella? Because that’s what I had… )
  • 1 avocado, peeled and diced
  • 2 green onions (scallions) diced
  • Fresh cilantro, to taste

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DIRECTIONS
  1. Start the rice in the rice cooker according to package.
  2. Add oil to a large skillet over medium-high heat. Add in the ground beef (or chicken, turkey, etc.) and break it up a bit with a wooden spoon. Add the diced onion and minced garlic, and cook until the chicken has browned and the onion is translucent.
  3. Stir in the spices, chicken broth, salsa, rotel, peppers, corn, and black beans. Bring the liquids to a simmer and then reduce the heat to low.
  4. Once the rice is done, spoon into the meat mixture and stir to combine. Sprinkle the cheese, and avocado over the rice and then cover once more until the cheese melts, about 2 minutes. Then sprinkle with green onion and cilantro and serve!

Filling!! And, if you are so inclined, would be great inside of a burrito shell, I am sure! Great great meal, and quite tasty and filling!!!! YUM!

Enjoy!

And now, for the quote of the day:

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CousCous Stuffed Acorn Squash

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stuffedacornsquash

As the weather cools I usually start craving different squash dishes, and warm baked dishes. Now, the “cool” part of the day here is still not dipping very low, but this acorn squash just sounded delicious!

It’s more of a “southwestern” take on it, or tex-mex… maybe? But this one turned out great! You can make it your own too by adding your own leftover meat from the week, or leaving the meat out and letting it be vegetarian!

This one is a good one!

Ingredients

  • 3-4 acorn squash (about 2-3 lbs each)
  • 1 cup couscous
  • 3 TB butter
  • 1 cup chicken or vegetable stock
  • ¼ tsp salt
  • 2 tsp cumin
  • 1 cup diced fire roasted tomatoes with green chilies
  • 1 can black beans
  • ½ cup grated mozzarella cheese
  • fresh minced cilantro for serving
  • hot sauce (optional)
  • 1/2 cup leftover turkey sausage crumbles
  • 3/4 cup leftover shredded pork
  • salsa (optional)

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Directions

  1. Preheat your oven to 375 degrees.
  2. Slice the tops off each acorn squash and scoop out the seeds with a spoon. Toss seeds in the garbage and lay the squashes, cut side down, on a greased foil lined sheet tray. Roast for about 30-40 minutes until very tender when pricked with a fork.
  3. While the squashes are roasting, prepare the filling. Bring the chicken stock to a boil in a medium sized saucepot with the butter, olive oil and the salt and cumin. Once boiling, add the couscous and remove from the heat and place lid on. 
  4. In the mean time, place the heated up pork (or whatever leftover meat) and the sausage in a large bowl, the can of tomatoes, black beans, and chopped cilantro into the bowl. Once the couscous is done (according to pkg), pour into the bowl with the other ingredients and mix well.
  5. Fill the inside of the squashes with the couscous mixture and top with mozzarella cheese. Broil on low for about 5-6 minutes until cheese melts.
  6. Top squashes with fresh cilantro, more hot sauce and salsa if desired.

Yield: 6-8 servings

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Enjoy!

And now, for the quote of the day:

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Stuffed Mini Sweet-Peppers

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stuffedminipeppers

So, John again made a request… can you imagine what the “ethnicity” of the meal was?? That’s right! Mexican! He specifically requested Refried Black beans (Recipe :https://dancinandcookininthekitchen.com/2014/07/24/spicy-shrimp-tostado-with-refried-black-beans-and-guacamole/), white rice, red sauce (From enchiladas, recipe here: https://dancinandcookininthekitchen.com/2014/07/02/ground-beef-enchiladas/) and Stuffed mini peppers. So… I of course obliged!!! I started out with the homemade refried black beans, and got those cooking and simmering. Then I got the ground beef for the stuffed peppers going, then I started the rice in my rice cooker. Remaining directions for the Stuffed min sweet peppers below:

Stuffed Mini Sweet Peppers

Ingredients:
Vegetable oil cooking spray
2 tablespoons olive oil
3/4 lb ground beef
1/4 medium onion, finely chopped
3/4 FF cottage cheese (or ricotta cheese)
1/3 shredded cheese (I used cheddar)
dash of cayenne pepper
1/2 tsp minced garlic
1 tsp. chili powder
1 tsp. ground cumin
2 small jalapenos cut and diced (I kept the seeds in)
Kosher salt and freshly ground black pepper
20 (2 to 3-inch long) sweet baby peppers

stuffedminipeppersbefore

Place an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray and set aside.

In a medium skillet, heat the oil over medium-high heat. Add the onion  and garlic and cook, stirring frequently. Cook until translucent and soft, about 5 minutes. Add ground beef  and jalapenos  and seasonings to the pan and cook through. Set aside to cool for 10 minutes.

In a medium bowl, combine the ground beef mixture, cheeses, salt and pepper to taste.

Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the beef and cheese mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Remove from the oven and cool for 10 minutes.

Arrange the peppers on a platter and serve.

You  can pair these with refried beans and rice like I did, or with wings… or salad!! They got high reviews!!!!

And now, for the quote of the day:

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Cowboy Burgers and Homemade Fries

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CowboyBurgerandFries

So, a nice summer dish… you think burgers, right?? Well, also, do you have some extra guacamole and no chips left?? Onions, and don’t have a recipe to put them in? (Yeah, me neither… lol, but that’s ok). Want a summer meal that won’t take forever, but tastes AMAZING??? Make these cowboy burgers!! I got rave reviews from my brother and husband… and I even loved them!! DELISH!

Ingredients:

Balsamic Sauteed Onions:

1/2 onion cut into large pieces
1/4 tsp minced garlic
2 TB balsamic vinegar
2 TB olive oil

Sautee all above ingredients until onions are caramelized and soft

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Burgers:

1.5 lbs. ground beef (I used 85/15, but you can use a leaner beef if you’d like)
1/2 tsp minced garlic
1 tsp worcestershire sauce
salt and pepper
1/2 TB chili powder
1 TB BBQ sauce (I used Sweet Baby Ray’s)

Stir all above ingredients together and form into patties (where you make the inside of the burger thinner than the outside… see Rachael Ray’s tutorial on how to shape a burger patty!!) and set aside.

When ready to make, either put onto a hot grill, or do as I do: pop them on a heated up and salted GRILL PAN!!! I just “grilled” them for about 4 min per side, and right before I took them off the grill, I topped them with my cheese of choice, made sure it melted, and then took off and placed onto the bun. Then, I topped that with the onions, guacamole, and placed the 2nd half of the bun and ENJOYED!!!! DELICIOUS!

Ho1memade French Fries:

5 Yukon Gold potatoes cut into THIN fries. I left the skin on
1 tsp. garlic salt
salt and pepper to taste
2  TB olive oil (drizzled over potatoes)
1 TB chopped rosemary

After cutting potatoes into small fries, soak in cold water. When ready to bake, drain water, and toss with all above seasonings and put onto a greased pan and toss again. Make sure it’s just a single layer of fries. Bake at 450 in a PREHEATED oven for 15 min. If not crispy enough, put back into the oven for 5-8 min on LOW BROIL to crisp them up! And then ENJOY! (Toss around half way thru)

Guacamole: 

Check out my recipe in this previous post: https://dancinandcookininthekitchen.com/2014/06/02/sunday-lunch/

These burgers turned out so juicy and delicious, and were very quick to put together! I, for some reason, never realized how easy burgers were!!! WINNER!!

And now, for the quote of the day:

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Ritz Cracker Coated Chicken with Pasta and a Cream Sauce… NOT LIGHT!

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Ok… so first off, this is NOT what I planned on cooking tonight. I was going to make a lightly “pan fried” chicken with a lemon dill sauce. Let’s just say I found out that I was out of corn starch, then I found out that I was out of panko bread crumbs. THEN I ruined my lemon sauce because I added a bit of cream… it was going well, and THEN I added a bit more lemon… CURDLED my sauce!!!! UGH! Then, the other sauce I tried to make I followed a recipe. Shouldn’t have. It was HORRIBLE! So then, I just made my own “alfredo” sauce with a bit of dill (I needed to use my DILL!!). (light version)

So… Here goes!! HAHA, the final recipe I actually used…

chickenritz

Chicken Recipe:

6 chicken tenderloins
1 cup milk (I used coconut milk… you can use whichever)
2 TB light oil (canola or coconut)
1 cup flour
1 tsp onion powder
1 tsp garlic powder
salt&pepper to taste
3 egg whites
1/2 cup water
1 roll of ritz crackers (or equivalent… I used TJ version)
2 TB parmesan cheese grated

Directions for the Chicken:

Soak the chicken in the milk for 30 min. at least in the fridge. Place the flour, onion powder, garlic powder and salt and pepper in 1 bowl. In bowl #2 place the egg whites and water. In bowl #3 place the ritz crackers crushed up to crumbs, and the parmesan cheese.

Take the chicken, dip into the flour mix (bowl #1), then into the egg and water mixture (bowl #2) and then into the crumb mixture (bowl #3).  Then place into the heated skillet of oil on medium to medium-high. (Just covering the bottom, not dropping into a vat of oil)

Since I had more chicken than could fit into the pan, the chicken that was already crisped up, I placed onto a pan in the oven @350 to keep crispy and hot in the oven. (not for more than 15 min or so)

While all of this is happening… INSTEAD of making mashed potatoes like I THOUGHT I was going to… haha, I made linguini. Yeah, where was I at the grocery store?!

Then, I made the sauce… oh man. I’m telling you, this was a struggle. UGH! Ok. So… here’s the recipe for the sauce:

1 1/2 – 2 TB butter
2 TB flour
3/4 cup half and half (or whatever milk you prefer)
2 TB parmesan (or similar) cheese
salt and pepper to taste
1/2 tsp garlic (powder or minced)
1 tsp minced FRESH dill (optional)

1. Melt butter in small sauce pan on low
2. slowly add flour and whisk
3. when thickened add the half and half slowly while whisking quickly
4. add salt and pepper
5.add cheese just till melted, whisking the entire time until melted thoroughly
6. add fresh dill (and leave some for garnish)
7. remove from heat and pour over pasta and chicken

 

I served this with a salad with the leftover dressing from last nights summer fruit salad!!! YUM!

Grown Ups Grilled Cheese with a Quick Corn Chowder

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grwnupgrldchseandchowder

This was a quick dinner, in total took me about 25 minutes start to finish. Not too shabby since I had no clue what I was going to make when I walked into the kitchen!! I was going to make a type of sandwich and doctor up some soup I had from Trader Joes… but I found out it was expired. OOPS!! So, here’s what I came up with!

Chowder

Ingredients:

1 strip of bacon chopped into small pieces
4 small yukon gold potatoes diced into 1/2 inch pieces
1 1/2 cups of milk (I used organic PLAIN coconut milk)
1 TB PLAIN (not vanilla!!) yogurt
1/2 tsp minced garlic
1/4 onion chopped
1/4 cup water
salt and pepper to taste
dash of hot sauce (to desired spiciness)
3/4 cup of corn (I used frozen)
Parmesan Cheese as garnish

Directions:

In a large pot (soup size) place the bacon pieces and start cooking to sizzling. Once starting to brown, add the onion and potatoes. Once the onions have started to brown, turn down the heat to 2 (simmer… med/low). Slowly add the milk, not allowing it to boil and then add the water. Cover with a lid and let simmer on low until the potatoes start to soften. Then, add the garlic and the remaining milk and whisk in the yogurt. Add the hot sauce, corn and the salt and pepper to taste. Let simmer on low. When serving, add shredded parmesan cheese as garnish on top to add a salty-peppery cheesiness.

Grown up Grilled Cheese

2 slices of sourdough
1 slice aged swiss
1 slice gouda cheese
tomato
Fresh Basil
thinly sliced avocado
(butter on the undersides of the bread for in the skillet).

GrownupGrilledCheese

I put the buttered side down, and then added the cheese. When the cheese was melted, I added the toppings, melted a bit more and made sure the bread was sufficiently toasted, and then made into a sandwich and plated. YUM!

Enjoy!!

 

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