Mexican Torta with Turkey and Black Beans

June 14, 2019 by Kate Ramos 13 Comments

Well, it’s officially summer and once again I am taking any and every opportunity to picnic with my babes. Whether it’s to the park or to the beach, a Mexican Torta piled high with turkey is just the sandwich our picnic basket needs!

There are as many traditional Mexican sandwiches (or tortas) as there are stars in the sky.

Tortas in Mexico are as beloved as tacos and throughout the country they reign supreme among the street food scene.

From a Torta Ahogada (covered in chili sauce) to a Torta de Camarón (shrimp Torta) Mexican cuisine has taken the sandwich to new heights.

This sandwich layered with thinly sliced roast turkey, garlic and oregano-marinated tomatoes, refried beans, and avocado is perfect for this time of year.

5 Essentials to a Traditional Mexican Torta

The bread: Always a soft roll, here I’m using a long bun called a bolillo or you could use the flatter bread called telera rolls.
Smashed avocado smeared on one side of the roll.
Smashed, flavorful beans on the bottom half of each roll.
Meat: Here we use roasted turkey but shredded pork would also be good.
Vegetables: Typically lettuce, tomato, sliced onion, and/or pickled jalapeños.

What sets this torta apart is the oregano-scented chopped tomatoes.

Find the juciest, ripe tomatoes, chop them up and add a bit of black pepper, a clove or two of chopped garlic, some dried oregano, and a good pinch of salt.

I can promise it will make all your sandwich dreams come true. Just one more thing to love about Mexican food!

How To Pack These Tortas For A Picnic

To take your torta on the go, be sure to toast the bread before assembling the sandwich. This will keep the soft roll from getting soggy if you aren’t going to eat it right away.

Wrap the tortas tightly in plastic wrap and pack them in your cooler or lunch sack.

These tortas are a meal on their own but a picnic of watermelon, fresh sliced tomatoes, and homemade fig bars makes for a delightful afternoon.

Look At You And Your Divine Mexican Torta!

If you make this Torta recipe, I want to hear about it! Snap a photo of your Mexican Torta. Tag me on Instagram using @holajalapeno and #holajalapeno. Happy eating!

Mexican Torta with Turkey

Yield: 4 servings

Prep Time: 20 minutes

Total Time: 20 minutes

This simple Cold Mexican Turkey Torta with thinly sliced roast turkey, avocado, and garlic, oregano-marinated tomatoes is perfect for this time of year.

Ingredients

For the Oregano-Marinated Tomatoes:

2 cups chopped, ripe tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
2 cloves garlic, chopped

For the Torta:

2 Bolillo rolls
1 recipe Best Ever Canned Black Beans, mashed and cooled slightly
1 ripe avocado
2 cups shredded red leaf lettuce
1/2 pound thinly sliced roasted turkey
4-6 pickled jalapeños, sliced into rings

Instructions

For the Oregano Tomatoes:

Mix all the ingredients together in a bowl. Set aside

For the Torta:

Slice bolillo rolls in half and toast lightly. Spread one side with mashed black beans. Mash 1/2 of the ripe avocado on the other side. Season avocado with salt and pepper. Repeat with remaining bolillo roll.

Divide turkey, lettuce, oregano tomatoes, and jalapeño slices between the two sandwiches. Top with the other side of the roll and cut each sandwich in half.

Enjoy right away or wrap each half tightly in plastic wrap and take with you on a picnic or desk lunch.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allow me to run the site. Thank you for reading!

Green Chili Chicken Meatballs

January 29, 2019 by Kate Ramos Leave a Comment

This chicken meatballs post is sponsored by Juicy Juice. All thoughts and opinions however, are my own. Thank you for supporting the brands that make this blog possible.

It’s the dead of winter, there’s no denying it, and even though I reside in extraordinarily temperate Southern California, I’ve lived in some very dreary winter locals (ahem, North Dakota anybody?) So I get it. The struggle is real.

Good news is we can fight the blahs with food! I’m not talking about drowning our sorrows in a vat of macaroni and cheese but reaching for colorful fruits and vegetables to boost our moods. When the skies offer nothing but gray we need to combat it with creating a rainbow on our plates. Give it a try and let me know what you think. You’ll be amazed at what a difference this makes, I’d love to hear your thoughts so make sure to leave me a comment.

Dinner the Whole Family Will Love

The obvious first step in getting more feel-good food into our bodies is to make sure it tastes amazing. These chicken meatballs made with 100% Orange Tangerine Juicy Juice, cilantro, garlic, and green chili are tender and perfectly-sized for little hands. They aren’t spicy at all but have a nice zing. Because Juicy Juice is made with only juice and no added sugar the pure flavor shines through and gives these meatballs a nice citrus kick, plus extra vitamin C, which we all need this time of year.

The Tangerine Dipping Sauce does double duty as a salad dressing for the tangle of cucumber, carrot, mango, and pepper strips as well as a sour orange and slightly sweet drizzle to pour over or dip into. Armando was dunking his meatballs directly into the mason jar of sauce last night—it’s just that good.

Our favorite way to make this into dinner is to serve the meatballs and salad over steamed rice then spoon the dipping sauce over everything. You could also do rice noodles, or a different kind of grain like quinoa.

Leftovers Make Lunchbox Magic

This chicken meatballs recipe makes a lot (on purpose) because what you’re going to do next is pile the salad (I like to leave some vegetables undressed so they don’t get soggy) into lettuce leaves and add a couple meatballs on top for tomorrow’s lunch.

By January my kids are tired of eating turkey sandwiches, and I’m tired of making them so these meatballs are a great alternative. They taste just as good cold (think meatloaf sandwich) and you get another opportunity to fill up on crunchy, vitamin-packed fruits and veggies. Don’t forget to pack a small container of the dipping sauce on the side!

How to Cut Julienne Vegetables

It always amazes me how simply cutting a fruit or vegetable in a different way completely changes my kid’s attitudes. For some reason anything cut into a long, thin strip makes it edible. For example (in our particular case), a quartered radish won’t get touched, but a strip of radish is loved—and inhaled. Same goes for mango and red pepper.

To cut just about anything into this shape, peel the fruit or vegetable. Remove the stem and seeds and core if necessary, then slice into 1/4-inch thick slices that are roughly as long as your pinky finger. Stack the slices on top of each other (maybe just two or three at a time so they don’t slide around too much) and cut into 1/4-inch thick strips.

Healthy Green Chili Chicken Meatballs

Yield: 6 servings

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

These Green Chili Chicken Meatballs do double duty as a healthy dinner served with steamed rice, a rainbow of crunchy vegetables and a sweet and spicy dipping sauce, the leftovers get tucked into lettuce cups for tomorrow's lunch box!

Ingredients

Green Chili Chicken Meatballs

1 cup Orange Tangerine 100% Juicy Juice
1 small yellow onion, chopped
3 large tomatillos, husks removed and chopped
3 cloves garlic
1 jalapeño, stemmed and chopped
1 cup chopped cilantro
2 pounds ground chicken
1 large egg
3/4 cup panko breadcrumbs
2 teaspoons kosher salt
2 teaspoons ground cumin
baking spray

Tangerine Dipping Sauce

1 cup Orange Tangerine 100% Juicy Juice
1/4 cup light brown sugar
1 cup distilled white vinegar
2 jalapeños, thinly sliced
1 clove garlic, thinly sliced
1 teaspoon kosher salt

Mango-Radish Salad

1 large watermelon radish, julienned
1 ripe mango, peeled, pitted, and julienned
1 small Japanese cucumber, julienned
1 small red bell pepper, cored, seeded, and julienned
1 large carrot, julienned
10-12 small Butter lettuce or Romaine hearts for lettuce cups ((optional))

Instructions

For the Green Chili Chicken Meatballs

Heat oven to 425°F.
Bring Orange Tangerine Juicy Juice to a boil in a small saucepan over medium-high heat. Cook until juice is reduced to 1/4 cup. Let cool.
Combine onion, tomatillo, garlic, jalapeño, and cilantro in the bowl of a food processor. Pulse until finely chopped.
Place chicken, tomatillo mixture, egg, panko, salt, cumin, and cooled juice in a large bowl. Mix with your hands until combined. Mixture will be soft.
Spray a large baking sheet with baking spray. Scoop meatball mixture into 2-inch balls onto baking sheet. Roll with your hands to make round shapes. You don't need to space them out if you don't have a lot of room. You should have around 50 meatballs.
Bake meatballs in oven until firm and lightly browned on top, about 30 minutes. Serve immediately with steamed rice, Mango-Radish salad and Tangerine Dipping Sauce or in lettuce cups.

For the Tangerine Dipping Sauce

Combine Orange Tangerine Juicy Juice, brown sugar, vinegar, jalapeño, garlic, and salt in a small saucepan. Bring to a boil, whisking to dissolve sugar and salt. Remove from heat and let cool.

For the Mango-Radish Salad

Combine mango and vegetables in a bowl. Toss with 2 tablespoons of the Tangerine Dipping Sauce

To Make Lunch Box Lettuce Cups

Layer Mango-Radish salad into lettuce leaves and top with meatballs. Pace Tangerine Dipping Sauce on the side.

6 Latin Lunch Box Ideas for Back To School

August 21, 2018 by Kate Ramos Leave a Comment

This Latin Lunch Box Ideas post is sponsored by PackIt Freezable Lunch Bags. All opinions, however, are my own. Thank you for supporting the brands who make this blog possible.

All of my crew head back to school tomorrow and that means the daily ritual of filling up their lunch bags with something nutritious and filling, and most importantly—something they’ll actually eat—has returned.

This year I’m pretty pumped because my options have greatly multiplied since I switched out their old lunch boxes for PackIt Freezable Lunch Bags. These reusable bags have an built-in freezable gel lining that acts as a mini refrigerator and keeps food and drinks cold for hours! The entire bag goes in your freezer overnight (12 hours) to activate its built-in freezable gel and by morning, the walls of the bag will be completely frozen and ready to chill, just like a fridge. Plus they come in a huge variety of sizes and colors to fit any age or need. I got the Classic Lunch Box for Hiro, my 6-year-old, mainly because it was small enough for him to carry and it came in his favorite color—Blue Camo. For Louisa, my 10-year-old, I chose the Bento Box Set which comes with its own reusable container and fits neatly inside her backpack. And for Armando, my Professor husband, I decided on the Traveler Lunch Bag which is larger and has a slot for his reusable water bottle or coffee mug.

Now, the Fun Part: Some New Latin Lunch Box Ideas for Filling Those Sacks!

Before I get in the rut of turkey sandwich, turkey sandwich, peanut butter, I put on my thinking cap and came up with some other ideas that I can pack in my family’s lunches. I started thinking if I double-up on dinner, I can make a bit extra to stretch into school lunch the next day. I came up with 6 Latin Lunch Box Ideas that I can rely on throughout the year. Scroll down and see what you think— and I’d love to hear in the comments all of your go-to school lunch ideas!

6 Latin Lunch Box Ideas to get you inspired and ready for back to school. With everything from empanadas to burritos there's an idea here for everybody! #backtoschool #packitcool #latinlunch #healthyLatinrecipes #lunchbox

And guess what?!: Starting tomorrow, PackIt is giving away a Freezable Lunch Sack to one lucky ¡Hola! Jalapeño reader. Look for my Latin Lunch Box post on my Instagram page tomorrow. All you have to do to be eligible is follow @packitcool on Instagram and tag a friend. Deadline is Wednesday, August 29 at 5:00pm PT and (sorry!) US residents only. Thanks PackIt!

Pupusas

These masa cakes can be stuffed with black beans or cheese. You can make full-sized ones but I find miniature pupusas fit in little hands perfectly. Pack a salsa or some guacamole for dipping.

Cuban Sandwich

Make the Dijon and warm spice pork roast the night before then tuck the leftovers into chewy rolls with ham, pickles, and cheese for lunch.

Quesadillas

This is the family favorite that I always seem to forget about. Easy to make and can be filled with anything from just cheese to leftover chicken, beans, veggies, whatever you’d like.

Empanadas

Using store-bought puff pastry makes pulling off these savory hand pies much easier. Again fill them with anything from chicken to picadillo.

Burritos

A dinner favorite that can easily be made into tomorrow’s lunch. One large burrito is plenty to feed two kids. Pack the pico de gallo on the side so the tortillas don’t get soggy.

Melon Salsa Bruschetta with Cheese

A lot of families are looking for vegetarian options and this fun DIY bruschetta is great for older kids and adults. Baked baguette slices can be made a day or two in advance and then pack cream cheese or goat cheese and fresh melon salsa for topping.

A few more Latin Lunch Box Ideas:

YOUR TURN

What are your favorite lunch box ideas? Leave me a comment below!

HERE’S HOW TO SUBSCRIBE

Want to be the first to know get exclusive ¡Hola! Jalapeño content? Click here to subscribe to my newsletter.

#HOLAJALAPENO

Loving the blog? If you try a recipe I encourage you to use the hashtag #HOLAJALAPENO to show us what you’re making. Plus, you’ll get to sift through the hashtag to see not only all of my latest recipes, cooking tips, and tricks but everyone else that’s making our Latin-inspired recipes too! You might even meet a new cooking buddy.

Smoky Chile Relleno Rice Bowl with Chicken

March 3, 2017 by Kate Ramos 2 Comments

This post has been sponsored by Wish-Bone and Tyson. All thoughts and opinions are my own.

Smoky Chile Relleno Rice Bowl with Chicken Recipe

On Monday I found myself smack-dab in the Hispanic food aisle at Kroger and picked up a few things to fill out a rice bowl. As I’ve pointed out before rice is my everyday-cooking savior. A rice bowl full of goodies is just the type of meal that is perfect for our house. Rice bowls allow for variation by letting the kids pick and choose which ingredients they want in their bowls, and I still only have to cook one dinner.

A Rice Bowl Full of Goodies

In an ideal world I would make dinner from an actual recipe I want to try every night. The reality is most evenings I want to spend about 10 minutes in the kitchen and I don’t think I’m alone in this sentiment. That’s what I love about this rice bowl idea, it includes a mixture of home-cooked ingredients like charred peppers and freshly steamed grains with high-quality store bought ingredients like Tyson Applewood Smoked Chicken Strips and Wish-Bone EVOO Garlic and Basil salad dressing.

Add Some Homemade Tortilla Strips

I am huge texture junkie when it comes to my meals so of course I had to add plenty of crunch to this bowl. There is a crisp salad element from crunchy baby Romaine leaves and the perfect amount of snap from a few baked corn tortilla strips. I think I’ve professed my love for TortillaLand tortillas before but if you haven’t tried them, you should. They might be a little hard to find because unlike typical store-bought tortillas, TortillaLand tortillas are uncooked, which means they have to stay refrigerated (I found mine in the refrigerator section of the Hispanic food aisle at Kroger).

Like a Chile Relleno…. but Much Healthier

This rice bowl has all the flavors of a cheesy chile relleno but you know, much healthier. Combining quinoa with the rice adds essential amino acids to the mix, not to mention a burst of burgundy color if you use red quinoa like I did. Cooked and ready to go the Tyson smoked chicken is a super-convenient source of added protein. The fresh lettuce, tomato, and avocado are vitamin and mineral powerhouses. The Wish-Bone dressing is velvety and delicious and full of healthy fats from extra virgin olive oil.

If you have leftovers this rice bowl would also pack nicely for an office lunch. Am I seeing dinner plans forming for Sunday and lunch plans for Monday?

Smoky Chile Relleno Rice Bowl with Chicken

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

All the flavors of a cheesy chile relleno tucked into a powerhouse of a rice bowl with smoked chicken, charred chiles, queso fresco, and a quinoa-rice mix.

Ingredients

1 cup uncooked jasmine rice
½ cup uncooked quinoa (I used red quinoa)
2 cups water
1 large poblano pepper
2 TortillaLand corn tortillas
1 teaspoon vegetable oil
1/3 cup Wish-Bone EVOO Garlic and Basil Dressing, plus about 1/4-1/2 cup more for drizzling
1 package Tyson Applewood Smoked Chicken Strips
½ cup cherry tomatoes, halved
1 small head baby romaine leaves, washed and dried
2 ripe avocadoes, peeled, pitted, and sliced
½ cup queso fresco or feta cheese

Instructions

Heat broiler to high.
Combine rice and quinoa in a fine mesh strainer and rinse with cold water until water runs clear. Transfer to a medium saucepan add water and a pinch of salt and bring to a boil over medium-high heat.
Reduce heat to a low simmer, cover and cook undisturbed for 10 minutes. Remove from heat and let sit, covered for 10 more minutes. Fluff with a fork and set aside.
Place poblano pepper on a baking sheet and broil until skin is charred and blackened on all sides, turning frequently, about 5-8 minutes. This can also be done over a gas flame.
Put oven on bake and heat oven to 400°F. Transfer pepper to a heatproof bowl and cover with plastic wrap. Let sit until cool enough to handle, about 5-10 minutes. Once cool, remove all the blackened skin, the stem, and any seeds. Slice into thin strips.
Cut tortillas into thin strips, place on a baking sheet, toss with oil and season with salt. Spread into a single layer on the baking sheet and bake until crispy, about 10-15 minutes.
Toss rice and quinoa mixture with the 1/3 cup of Garlic and Basil dressing and divide rice among 4 bowls.
Combine chicken, cherry tomatoes, and poblano strips then divide the chicken mixture evenly between the bowls.
Divide Romaine lettuce, avocado, queso fresco, and tortilla strips between the bowls. Drizzle 1-2 tablespoon or so of dressing over everything and serve.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Jalapeño Popper Grilled Cheese

March 2, 2016 by Kate Ramos 2 Comments

So I had to go and open my big mouth, didn’t I?

If you’ve been following along, you’ll remember on Sunday how I was yakkety-yaking about our 50°F weather and how the world will still be a decent place to live even if it is nearing it’s end (as the Donald Trump presidency is predicting) as long as it is 50°F in February in the upper most reaches of our country. Blah, blah, blah.

You see where this is going don’t you? Today’s temperature is 10°F…..aaaaaannnnnddd we’re back. Furthermore, Super Tuesday? And in conclusion, I need a grilled cheese.

I need a grilled cheese that contains not one, but two kinds of cheese, simultaneously sets my mouth on fire and contains bacon. Who’s with me?

All the essentials of a classic, bar-style popper are here; cream cheese, aged cheddar, jalapeños, and bacon. Tucked neatly inside two slices of buttered, toasted bread. It’s like a handheld jalapeño popper to go.

I’ll take two, please.

A Pre-Apocalypse Comfort Food Menu

Raspberry-Prickly Pear Agua Fresca (add vodka at will)

Oven-Baked Avocado Fries with Harissa Ranch

Jalapeño Popper Grilled Cheese Sandwiches

Slow Cooker Coconut Dulce de Leche, Toasted Almond & Burnt Sugar Banana Split

Jalapeno Popper Grilled Cheese Recipe

Yield: 1 sandwich

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

All the essentials of a classic jalapeño popper stuffed inside a grilled cheese sandwich. Cream cheese, Cheddar, jalapeños, and bacon.

Ingredients

2 slices bread
1 teaspoon softened butter
2 tablespoons softened cream cheese
2 ounces sharp cheddar cheese, sliced
1 small jalapeño, stemmed and thinly sliced
2 slices bacon, cooked and chopped

Instructions

Heat a frying pan over medium heat. Evenly spread butter on one side of each piece of bread. Evenly spread 1 tablespoon of cream cheese on the other side of both sliced of bread.
Place one slice of bread, butter side down in the frying pan. Top with cheese, jalapeños, bacon, and second slice of bread, cream cheese-side down.
Fry until toasted and golden, then carefully flip and toast the second side, about 2-3 minutes more.
Remove from heat and let sit a couple minutes before cutting and eating.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 637Total Fat: 42gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 116mgSodium: 1172mgCarbohydrates: 35gFiber: 2gSugar: 5gProtein: 29g

Pin It For Later

This jalapeño popper grilled cheese has everyone's favorite bar snack stuffed inside a grilled cheese sandwich. Cream cheese, Cheddar, jalapeños, and bacon. #jalapenopopper #grilledcheese #jalapenorecipe

One More Thing

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Creamy Avocado Dressing Recipe

June 25, 2014 by Kate Ramos 2 Comments

Has this ever happened to you? Precious avocados wasting away in the fridge?

Believe it or not but I’ve eaten my fill of avocado toast and guacamole this week and I still have the good part of two avocados lingering in my fridge. I thought I’d make Green Goddess dressing only come to discover Green Goddess dressing does not in fact call for avocados, but lots and lots of fresh herbs……..which I didn’t have.

Stuck with this idea that I was going to make myself a beautiful salad I created the dressing I thought Green Goddess was supposed to be. A creamy, dreamy dressing; a tad on the thick side but just enough so it coats all the cucumbers and lettuce leaves in a silky, citrus-spiked veil.

This dressing would be good to take to a 4th of July BBQ or picnic (if you plan on doing that sort of thing). With no mayo you can guarantee a beautiful salad without the worry of it sitting outside for too long.

Maybe later this summer I’ll actually get around to making real Green Goddess dressing. I’m growing enough herbs in the garden to make a batch the size of Texas but until then I’ll be happy to spoon this avocado “version” over any and all salads at my table.

Creamy Avocado Dressing

Yield: 1 1/2 cups dressing

Ingredients

1 ripe avocado
1 clove garlic, peeled and chopped
2 tablespoons lime juice
2 tablespoons lemon juice
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
3-4 tablespoons water

Instructions

Combine all ingredients in a food processor. Process until it becomes very smooth. Add more water, a tablespoon at a time, to make a pourable consistency. Taste and add more salt or lime juice as needed.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

5 Essentials to a Traditional Mexican Torta

How To Pack These Tortas For A Picnic

Look At You And Your Divine Mexican Torta!

Ingredients

For the Oregano-Marinated Tomatoes:

For the Torta:

Instructions

Nutrition Information:

Did you make this recipe?

Dinner the Whole Family Will Love

Leftovers Make Lunchbox Magic

How to Cut Julienne Vegetables

Ingredients

Green Chili Chicken Meatballs

Tangerine Dipping Sauce

Mango-Radish Salad

Instructions

For the Green Chili Chicken Meatballs

For the Tangerine Dipping Sauce

For the Mango-Radish Salad

To Make Lunch Box Lettuce Cups

Did you make this recipe?

Now, the Fun Part: Some New Latin Lunch Box Ideas for Filling Those Sacks!

A few more Latin Lunch Box Ideas:

YOUR TURN

HERE’S HOW TO SUBSCRIBE

#HOLAJALAPENO

This post has been sponsored by Wish-Bone and Tyson. All thoughts and opinions are my own.

A Rice Bowl Full of Goodies

Add Some Homemade Tortilla Strips

Like a Chile Relleno…. but Much Healthier

Ingredients

Instructions

Did you make this recipe?

One More Thing

Ingredients

Instructions

Nutrition Information:

Did you make this recipe?

Pin It For Later

One More Thing

Ingredients

Instructions

Nutrition Information:

Did you make this recipe?

Free Email Bonus

Must Try Recipes

Check Out My Sister Site