Mike, Author at Life's A Tomato

Slow Cooker Kielbasa Sauerkraut and Potato Soup

It was cold. Darned cold. And windy. Just yucky out. But it was nice inside because I had a big ole batch of slow cooker kielbasa and sauerkraut and potato soup. Yeah it’s a mouthful to say, but it’s great German-inspired comfort food at its best. Nothing fancy. Great kraut flavor, but not so overpowering. Tender potatoes that soak up lots of flavor after hours and hours in the slow cooker. Kielbasa sausage.in every bite. Yes, every bite! Like I said, nothing fancy. Just good.

If you’re not a big fan of caraway seeds you can actually leave them out and still have a great tasting slow cooker kielbasa sauerkraut and potato soup. Trust me. My wife isn’t a fan of them, so I had to omit them. This despite the fact that it pained the German in me greatly.

I used Russet potatoes because they are my favorite and I always have a big bag of them on hand. You can substitute other potatoes. Just make sure that the potatoes are all about the same size so they cook in the same time. If you use smaller potatoes you might have to reduce the cook time a little.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Also try my slow cooker spicy kielbasa cabbage soup.

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5 from 1 vote

Slow Cooker Kielbasa Sauerkraut and Potato Soup

You can leave out the caraway seeds if they aren't your favorite.

Course Main

Cuisine American

Keyword mashed potatoes, sauerkraut, sausage

Prep Time 15

Cook Time 8

Servings

Calories 445kcal

Author Inspired by a recipe from The Southern Lady Cooks

Equipment

slow cooker

Ingredients

1 pound Polish sausage pre-cooked. Sliced then sliced again into half circles
2 pounds sauerkraut rinsed, drained. You can use less if you want.
6 medium Russet potatoes cut into bite-sized pieces
1 cup water
1 teaspoon caraway seed
1 bay leaf
¼ teaspoon ground black pepper

Instructions

Brown the cut sausage in a skillet over medium-high heat. Transfer to a slow cooker.
Add the remaining ingredients. Cover and cook on low 6-8 hours or until the potatoes are fork-tender but not falling apart. Stir gently every hour or so.

Nutrition

Nutritional values are approximate.

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Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Copycat Bubba Gump Far Out Dip

This is not your usual spinach dip. Not even close. Not by a mile. This copycat Bubba Gump Far Out dip is flat-out amazing. So many great flavors, all in each and every bite. Ooey-gooey cheese. Crispy vegetables. This dip doesn’t weigh you down. You’ll want more and more. So, make a double batch or more, specially if you’re taking it to a get-together.

Make sure you drain your artichokes well before making this copycat Bubba Gump Far Out dip. This dip is on the thick side and it needs to stay that way. Served hot, each bite delivers on taste and creaminess. We’ve eaten at several Bubba Gump restaurants. If we’re in the mood for an appetizer, this is eat. Well, ok, some times I get a shrimp appetizer, but I mean… it’s Bubba Gump, you have to get shrimp!

Mezzetta Roasted Red Bell Peppers, 16 Ounce

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5 from 1 vote

Copycat Bubba Gump Far Out Dip

A fantastic twist on spinach dip!

Course Appetizer

Cuisine American

Keyword copycat, dip

Prep Time 5

Cook Time 20

Servings

Calories 58kcal

Ingredients

14 ounces artichoke hearts drained, diced
9 ounces frozen creamed spinach thawed
½ cup red onion minced
½ cup roasted red bell pepper diced
⅓ cup Monterey Jack cheese grated
2 tablespoons mayonnaise
1 teaspoon fresh ground black pepper
½ teaspoon kosher salt
tortilla chips for serving
saltine crackers or your favorites, for serving

Instructions

Preheat oven to 350 F. Lightly spray a 9" x 9" baking pan with non-stick spray.
Combine all ingredients except for the chips and crackers in a large bowl. Mix well. Transfer to the baking pan and cover with foil.
Bake for 20 minutes or until the cheese has melted. Serve immediately.

Nutrition

Nutritional values are approximate.

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Slow Cooker Fried Rice

I’ve been on a slow cooker kick lately. That almost always means a main dish, but it dawned on me that I could also make slow cooker fried rice, a side I was needing for some leftover slow cooked chicken. You can’t get any easier than this. No fancy rice cooker. No worrying about exact cook time. Just toss it all into the slow cooker and come back later.

This recipe for slow cooker fried rice also works great for ‘just’ rice (leave out the egg). Or you can add whatever other vegetables and seasonings you want. It doesn’t have to be traditional with peas and carrots. Broccoli, cauliflower, peanuts… you name it. All are great in slow cooker rice.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Also try my slow cooker Teriyaki chicken.

This recipe is based on a recipe from A Year of Slow Cooking.

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5 from 1 vote

Slow Cooker Fried Rice

You can’t get any easier than this. No fancy rice cooker. No worrying about exact cook time. Just toss it all into the slow cooker and come back later.

Course Side

Cuisine American

Keyword crockpot, fried rice, slow cooker

Prep Time 15

Cook Time 3

Total Time 3 15

Servings servings

Calories 231kcal

Author Based on a recipe from A Year of Slow Cooking

Equipment

slow cooker

Ingredients

2 cups rice cooked
3 tablespoons unsalted butter
2 tablespoons soy sauce
2 teaspoons Worcestershire sauce
½ teaspoon freshly ground black pepper
¼ teaspoon Kosher salt
½ medium yellow onion diced
1 cup peas and carrots frozen
1 egg lightly beaten

Instructions

Spray your slow cooker with non-stick spray.
Add all ingredients.
Cover and cook on low 3-4 hours,

Nutrition

Nutritional values are approximate.

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Rodney Scott’s Pimiento Cheese

Rodney’s Scott’s cookbook World of BBQ: Every Day is a Good Day is one of the best BBQ-themed cookbooks I’ve ever read. And I do mean read. I didn’t just turn the pages looking at the great recipes (and there are tons of them). I read it. Like a novel. But… yes… oh, the great recipes! Like this pimiento cheese. My wife proclaimed this to be the best pimiento cheese she’s had. That surprised the heck out of me. Not because it isn’t great, but because until this recipe came along everyone, and I do mean everyone, thought her mom’s was the best.

There are two things (I think) that are key to this being one outstanding pimiento cheese. First, you have to use block cheese and then shred it manually. Don’t use that pre-shredded stuff. Yeah, it takes a few minutes to shred it by hand but it’s worth it. Second, you have to use a great BBQ seasoning. It’s up to you whether you use a spice seasoning, a sweet seasoning, or whatever you prefer. We went with a sweet rub, and wow what a mix did it ever make. This is great stuff here.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)

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5 from 1 vote

Rodney Scott’s Pimiento Cheese

Shred the cheese manually, don't use the pre-shredded stuff!

Course Main

Cuisine American

Keyword pimento cheese, pimiento

Prep Time 5

Total Time 5

Servings

Calories 531kcal

Author Inspired by a recipe from Rodney Scott’s World of BBQ Cookbook

Ingredients

1 pound sharp cheddar cheese
8 ounces cream cheese softened
1 cup mayonnaise
8 ounces pimentos drained, diced
3 tablespoons Your favorite BBQ seasoning
1 teaspoon dry mustard
1 teaspoon onion powder

Instructions

Shred the cheese using the medium holes on a box grater. This step is important. Do not use pre-shredded cheese. Shredding your own makes a world of difference.
In a large bowl combine the cream cheese and mayonnaise and mix well.
Add the pimientos, BBQ rub, mustard powder and onion powder. Mix well. Gently stir in the cheese.
Pile high on toasted bread for the best pimiento cheese sandwiches ever!

Nutrition

Nutritional values are approximate.

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Copycat KFC Honey Barbecue Chicken Strips

These copycat KFC honey barbecue chicken strips are the best I’ve ever had. They’re even better than the best ones I’ve ever dreamed of. The batter is delicious, frying up crazy crunchy good. The chicken has that perfect bite, too. The batter doesn’t all come off with each bite. The meat is tender and juicy. And then there’s the sauce. Perfectly sweet with a hint of smokiness. The sauce is crazy good. This is one of the most finger-licking-ly good dishes ever.

I cut my chicken pieces pretty large when I made these copycat KFC honey barbecue chicken strips. You can cut yours smaller if you prefer. You can even cut them into nugget-sized pieces. But the smaller they are, the more batter you’ll need. Just something to keep in mind.

I used Sweet Baby Ray’s Hickory and Brown Sugar BBQ sauce to make the sauce. It has the perfect consistency and flavor to make the base for what ends up being one of the best BBQ sauces you’ll ever have. I can guarantee you that it’s also fantastic on wings and ribs. You can use your favorite store-bought sauce as the starter. If you don’t start with a smoky-flavored sauce you can always add more liquid smoke.

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5 from 1 vote

Copycat KFC Honey Barbecue Chicken Strips

Fabulously crunchy and tasty!

Course Appetizer or Main

Cuisine American

Keyword BBQ, chicken fingers

Prep Time 15

Cook Time 30

Servings

Calories 384kcal

Equipment

deep fryer

Ingredients

For the chicken

2 pounds chicken breast or chicken tenders, cut into small strips or bite-sized pieces

For the dredging (double if cutting your chicken into small pieces)

2 ¾ cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 cup buttermilk

For the sauce

1 cup hickory BBQ sauce
½ cup water
2 tablespoons honey
1 tablespoon ketchup
1 teaspoon liquid smoke
vegetable oil for frying

Instructions

For the sauce (make first)

Heat a medium saucepan over low heat. Add all of the sauce ingredients and stir.
Bring to a low simmer and keep simmering for 20 minutes, stirring often, until the sauce is slightly thick.
Reduce heat and keep sauce warm until ready to use.

For the chicken

Preheat oven to 350 F. Line a baking sheet with foil and spray lightly with non-stick spray.
Heat 3-4" of oil to 350 F in a deep fryer or Dutch oven.
Combine the flour, salt and pepper in a shallow bowl or pie plate.
Pour the buttermilk into another shallow bowl or pie plate.
Working in batches if needed, coat the chicken pieces in the flour mixture.
Shake off any excess and then place into the buttermilk. Turn to coat.
Shake off any excess and return the chicken to the flour to coat again.
Shake off any excess and place in the hot oil. Fry 8-12 minutes until golden brown. Small pieces take less time. Thicker, larger pieces will take the full 12 minutes.
Remove to a paper towel-lined plate to drain.
When all of the chicken pieces are fried, brush them with the BBQ sauce and place on the foil-lined baking pan.
Bake for 10 minutes to set the sauce.
Remove and serve.

Notes

The smaller you cut your chicken pieces, the more buttermilk and flour mixture you’ll need. You may want to double the recipe for the dredging if you like your chicken strips small.

Nutrition

Nutritional values are approximate.

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Italian Loose Meat Hoagies

Oh boy. Oh boy! I get so excited looking back at these Italian loose meat hoagies. My goodness me were they ever devour-worthy. Everything about them hit the spot. I’d buy one of these hoagies in a restaurant and I’d pay good money for it without hesitation. Of course, I can make it at home without much fuss too.

The flavors in the meat mixture are the real winner in these Italian loose meat hoagies. It’s really like eating a pizza or calzone, but all on a nicely toasted hoagie roll instead. I used a nothing-fancy pizza sauce. It doesn’t have to be fancy. It just has to taste good.

I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Print Pin

5 from 1 vote

Italian Loose Meat Hoagies

A devour-worthy sandwich.

Course Main

Cuisine American

Keyword sandwich

Prep Time 15

Cook Time 20

Servings

Calories 613kcal

Author Inspired by a recipe from Melissa’s Southern Style Kitchen

Ingredients

1 tablespoon olive oil
1 large sweet onion diced
kosher salt
fresh ground black pepper
1 medium green bell pepper diced
1 medium red bell pepper diced
3 cloves garlic minced
1 pound ground beef
1 pound Italian sausage
2 tablespoons Worcestershire sauce
16 ounces pizza sauce
2 teaspoons Italian seasoning
½ teaspoon dried oregano
4 cups Mozzarella cheese shredded
10 Hoagie rolls

Instructions

Drizzle the oil into a large saucepan or Dutch oven over medium-high heat.
Add the onion. Season with salt and pepper and sauté until the onion just starts to soften and brown.
Add the bell peppers and sauté for 3 minutes.
Add the garlic, ground beef, and sausage. Season with salt and pepper. Stirring often, cook until the meat is no longer pink and has started to brown.
Drain any excess fat from the pan.
Add the Worcestershire and pizza sauces along with the Italian seasoning and oregano. Stir and cook another 8 minutes on medium heat.
Reduce heat to low while preparing the rolls.
Lightly toast the buns. I like to do this in a 350 F oven but you can also do it under the broiler.
Transfer the buns to a a baking sheet or two and open at the hinges.
Top bun halves with meat mixture and a good handful of cheese.
Return to the oven to melt the cheese. You can put them under the broiler for a minute or two if you want to brown the cheese a bit.
Serve immediately.

Nutrition

Nutritional values are approximate.

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Swedish Meatballs

I got this recipe for Swedish meatballs from our neighbor. She made them for one of her daughter’s high school graduation party. I knew as soon as the aroma hit me that I needed the recipe. It’s a family recipe and those are always the best. Hopefully I did it justice.

I decided to serve these Swedish meatballs as a main dish but they certainly are just as fantastic as appetizers. The meatballs are packed with warm flavors: nutmeg, cinnamon and ginger. I made a beef mushroom sauce and served the meatballs over egg noodles. It definitely was a delicious meal.

If you plan on serving these Swedish meatballs as appetizers just toss them into a slow cooker along with some gravy and keep on low heat, stirring every so often. Well, actually you probably won’t have to stir them because they won’t last that long at all.

I ran across this little gadget the other day. I don’t have one (yet). But everyone seems to love it and it sure would make making a ton of meatballs easier!

Meatball Master

I think lean ground beef is best for making the meatballs. You end up with a firmer meatball, and you end up with less yuck in the pot. You know what I mean. Specially if you’re going to keep them in a slow cooker for a long time.

Also try my Salisbury meatballs.

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5 from 1 vote

Swedish Meatballs

I decided to serve these Swedish meatballs as a main dish but they certainly are just as fantastic as appetizers. The meatballs are packed with warm flavors: nutmeg, cinnamon and ginger.

Course Appetizer or Main

Cuisine American

Keyword meatballs, Swedish

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 182kcal

Author Based on a recipe from our neighbor

Ingredients

For the meatballs

2 pounds lean ground beef
½ cups bread crumbs
1 cup half and half
½ onion chopped
1 egg
¼ cup parsley chopped
1 ½ teaspoons kosher salt
½ tablespoon ground nutmeg
2 tablespoons cinnamon
1 ½ teaspoon ground ginger
freshly ground black pepper

For the sauce

1 large sweet onion halved and sliced thin
2 ½ cups beef broth plus more if needed, divided
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 tablespoon Dijon mustard or brown or Creole
2 tablespoons cornstarch
1 4 ounce sliced mushrooms or use 1 cup fresh sauteed with the onion

Instructions

For the meatballs

Combine all ingredients. Form into 1-2 ounce meatballs depending on large you want them.
Transfer to baking sheets and place under your oven broiler, rotating every few minutes, until browned.
Make the sauce (see below).
Transfer the meatballs to the skillet containing the sauce. Cover and simmer 15-20 minutes, or if serving as an appetizer transfer the meatballs and gravy to a slow cooker and cook on low for 4 hours or until the meatballs are cooked through.
If the gravy gets too thick while the meatballs are cooking stir in a bit more beef broth.

For the sauce

Add the onion to a large skillet over medium heat and saute for 2-3 minutes until starting to turn golden.
Add 2 cups of the beef broth, the Worcestershire sauce, ketchup and mustard and whisk to combine.
In a small bowl or cup combine the cornstarch and 1/2 cup of beef broth. Slowly pour into the gravy while whisking.

Nutrition

Nutritional values are approximate.

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Slow Cooker Garlic Parmesan Potatoes

Tender and tasty. Nice and savory. Slow cooker garlic Parmesan potatoes not only make for a great side they also smell fantastic while they cook. I used baby red potatoes but for more butter flavor, use Yukon golds instead. Or fingerlings. Or do a mix. Just make sure your potatoes are all roughly the same size so that they cook evenly. As simple as this dish is to make, the end results are super-tasty and the perfect side!

As much as I do enjoy savory side dishes, I admit I might have added a few healthy-sized pinches of dried red pepper flake to the cooked garlic Parmesan potatoes just before I took them out of the slow cooker. I liked the combination of herby potatoes with a nice kick to boot. Of course that’s optional. If you want a bit of heat, you can also just add a few good pinches of cayenne pepper when you add the other seasonings.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

These potatoes are just as good leftover (if there are any leftovers) as the day you make them. Just re-heat in the oven or in hot skillet with a splash of oil.

Also try my slow cooker garlic Ranch potatoes.

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5 from 1 vote

Slow Cooker Garlic Parmesan Potatoes

Tender and tasty. Nice and savory. Slow cooker garlic Parmesan potatoes not only make for a great side they also smell fantastic while they cook.

Course Side

Cuisine American

Keyword garlic Parmesan, potatoes, slow cooker

Prep Time 15

Cook Time 5

Total Time 5 15

Servings

Calories 174kcal

Author Based on a recipe from Damn Delicious

Equipment

slow cooker

Ingredients

3 pounds potatoes small, halved (or use fingerlings)
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic minced
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried dill
Kosher salt to taste
freshly ground black pepper to taste
¼ cup Parmesan freshly grated
2 tablespoons fresh parsley chopped, for garnish (optional)

Instructions

Spray the inside of your slow cooker with non-stick spray.
Add all ingredients except the Parmesan and parsley. Stir gently to coat.
Cover and cook on low 4-5 hours or until the potatoes are cooked through.
Serve sprinkled with the Parmesan and garnished with the parsley, if using.

Nutrition

Nutritional values are approximate.

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Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Slow Cooker Florida Sunshine Carrots

It’s not that I don’t like carrots. It’s just that they aren’t the first thing I think of when I am coming up with a side dish for dinner. They just don’t wow me. Or rather, they didn’t used to wow me. These slow cooker Florida Sunshine carrots changed that. This is about the easiest recipe ever. And the best. The end result was flavor-packed, tender carrots that have a slight sweetness to them. And a slight pineapple flavor that makes them even more special. I actually could not stop eating them!

The recipe for these slow cooker Florida Sunshine carrots came from a wonderful cookbook, The Southern Slow Cooker Bible. It is packed with recipe after recipe of delicious southern-inspired dishes. I can’t recommend it enough. Heck, I got this wonderful side from it. It made a carrot lover out of me!

I did not garnish these carrots with toasted coconut like the original recipe stated. After tasting the carrots right out of the slow cooker I decided that they were perfect as they were. Yeah, I love coconut, and it’s hard to turn it down, but I really felt I’d enjoy this side dish as-is. And I did! Maybe I’ll add coconut next time.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

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5 from 1 vote

Slow Cooker Florida Sunshine Carrots

I skipped the coconut because the carrots are amazing without it.

Course Side

Cuisine American

Keyword carrots

Prep Time 15

Cook Time 5

Servings

Calories 141kcal

Author Inspired by a recipe from The Southern Slow Cooker Bible

Equipment

slow cooker

Ingredients

2 pounds carrots cut into rounds or sticks, or use baby carrots
8 ounces crushed pineapple do not drain
½ cup brown sugar
2 tablespoon unsalted butter cut into pieces
kosher salt to taste
unsweetened shredded coconut toasted, for garnish, optional

Instructions

Spray the inside of your slow cooker with non-stick spray.
Add the carrots. Top with the pineapple, also adding any juices.
Sprinkle with the brown sugar and dot with the butter.
Cover and cook on low 4-5 hours or until just tender.
Add salt and stir.
Serve garnished with toasted coconut (if desired).

Nutrition

Nutritional values are approximate.

VYAJI Silicone Slow Cooker Divider Liners, Fit for Crockpot & Hamilton Beach 6-8QT, Food-Grade Material, Easy Cleanup, Reusable, Eco-Friendly, Replace Disposable Liners That Tend To Leak

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Spinach Queso Dip

Oh we’ve all had the standard queso dip. I’ve made it many times. I’ve even changed it up a bit now and then. But not like this. Spinach queso dip is just different enough to make you go ‘wow’ while still enjoying what you know and love as the classic: creamy, melted cheese with tomatoes mixed in! This is what that classic cheese dip grows up to be (or wishes it could be!).

Spinach queso dip is also great on a grilled cheese sandwich. Yep. Trust me. Just substitute a healthy spoonful or three of the dip for whatever cheese you normally put on your grilled cheese and toast ‘er up. I made mine on a griddle, making a panini. Just don’t try to squish down on it much, once the dip gets hot and start to melt it’s gonna get to running out the side! It’s going to be ooey-gooey delightful!

This recipe is best made in a small slow cooker. A little 1 1/2 quart-sized one works perfectly. I think you could also use a fondue pot.

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For a bit of extra kick, use diced tomatoes with roasted jalapeno instead. You can also use a spicier Velveeta, such as the Mexican blend.

Print Pin

4 from 1 vote

Spinach Queso Dip

Spinach and cheese! Who knew?

Course Appetizer

Cuisine American

Keyword dip, spinach

Prep Time 10

Cook Time 1 30

Servings

Calories 172kcal

Author Inspired by a recipe from Bread Booze Bacon

Ingredients

8 ounces frozen chopped spinach thawed and drained well (I squeeze the water out using my hands)
6 slices bacon cooked until crisp, crumbled
16 ounces Velveeta cheese cubed
4 ounces cream cheese
10 ounces diced tomatoes with green chiles drained
tortilla chips for serving

Instructions

Lightly spray a 1 1/2 quart slow cooker with non-stick spray.
Add all ingredients. Set cook temperature to high and cover.
Cook for 1 1/2 hours, stirring occasionally as the Velveeta melts.
Turn heat to warm and serve with tortilla chips.

Nutrition

Nutritional values are approximate.

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Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools

Ozeri Pronto Digital Multifunction Kitchen and Food Scale

Slow Cooker Kielbasa Sauerkraut and Potato Soup

Equipment

Ingredients

Instructions

Nutrition

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Copycat Bubba Gump Far Out Dip

Ingredients

Instructions

Nutrition

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Slow Cooker Fried Rice

Equipment

Ingredients

Instructions

Nutrition

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Rodney Scott’s Pimiento Cheese

Ingredients

Instructions

Nutrition

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Copycat KFC Honey Barbecue Chicken Strips

Equipment

Ingredients

For the chicken

For the dredging (double if cutting your chicken into small pieces)

For the sauce

Instructions

For the sauce (make first)

For the chicken

Notes

Nutrition

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Italian Loose Meat Hoagies

Ingredients

Instructions

Nutrition

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Swedish Meatballs

Ingredients

For the meatballs

For the sauce

Instructions

For the meatballs

For the sauce

Nutrition

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Slow Cooker Garlic Parmesan Potatoes

Equipment

Ingredients

Instructions

Nutrition

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Slow Cooker Florida Sunshine Carrots

Equipment

Ingredients

Instructions

Nutrition

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Spinach Queso Dip

Ingredients

Instructions

Nutrition

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