BBQ Chicken Pizza

One of my favorite and easy weeknight meals is a pizza with tasty toppings. My BBQ Chicken Pizza is a take-off of the famous California Pizza Kitchen BBQ Chicken Pizza. This pizza is simple to make and you can start with either a prepared pizza dough or a flatbread.

BBQ Chicken Pizza fresh from the oven! (Photo Credit: Adroit Ideals)

BBQ Chicken Pizza fresh from the oven! (Photo Credit: Adroit Ideals)

Top a prepared flatbread or pizza dough with barbecue sauce, cooked chicken chunks, shredded mozzarella and smoked Gouda cheeses, thinly sliced red onion.

BBQ Chicken Pizza ready for the oven (Photo Credit: Adroit Ideals)

BBQ Chicken Pizza ready for the oven (Photo Credit: Adroit Ideals)

And bake. When the flatbread or pizza is done, let it sit a few minutes before cutting into pieces.

Hot and Piping BBQ Chicken Pizza fresh from the oven (Photo Credit: Adroit Ideals)

Hot and Piping BBQ Chicken Pizza fresh from the oven (Photo Credit: Adroit Ideals)

Top with a handful of chopped cilantro or parsley.

Baked BBQ Chicken Pizza sliced and sprinkled with Chopped Cilantro (Photo Credit: Adroit Ideals)

Baked BBQ Chicken Pizza sliced and sprinkled with Chopped Cilantro (Photo Credit: Adroit Ideals)

Add a BBQ chicken pizza or flatbread to your Fourth of July celebration meal!

BBQ Chicken Flatbread - Grilled Chicken, Smoked Gouda, Red Onion, BBQ Sauce (Photo Credit: Adroit Ideals)

BBQ Chicken Flatbread – Grilled Chicken, Smoked Gouda, Red Onion, BBQ Sauce (Photo Credit: Adroit Ideals)

Enjoy!

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From the kitchen of A Food Lover’s Delight….

BBQ Chicken Pizza

Ingredients:

1 prepared pizza dough (try my Easy Pizza Dough recipe) or 2 flatbreads
2 cooked boneless chicken breasts, cut into chunks
1 c your favorite barbecue sauce (I like Sweet Baby Ray’s Original BBQ Sauce)
2 c shredded mozzarella cheese
1 c shredded smoked Gouda cheese
1 finely sliced medium red onion
1/4 c chopped cilantro or Italian parsley

Method:

1. Preheat your oven to 375 degrees Fahrenheit.
2. Roll out the pizza dough onto a pizza pan or place the flatbread on a baking sheet.
3. In a non-metallic bowl, toss the chicken chunks with 1/4 cup of the BBQ sauce and set aside.
4. Spread the rest of the BBQ sauce on the pizza dough or flatbreads.
5. Sprinkle the shredded mozzarella evenly over the BBQ sauce.
6. Spread the chicken chunks evenly over the mozzarella cheese.
7. Sprinkle the shredded smoked Gouda over the chicken and mozzarella.
8. Sprinkle the sliced onion over the smoked Gouda.
9. Bake the pizza for 15 – 20 minutes until the crust has browned and the cheese has melted and browned slightly. If you are using a flatbread, you may want to decrease the baking time.
10. Remove the pizza or flatbread from the oven and let it sit on the pan until the cheese sets (about 3 minutes) so you can slice it easily.
11. Sprinkle on the cilantro or parsley and serve!

Serves 4 – 8 depending on pizza/flatbread slice size and appetite of your guests. Offer with a side salad of baby greens with my Dijon Mustard Dressing. This pizza/flatbread tastes great cold, too!

Variations: Omit the cilantro if you are not a fan. Use smoked cheddar cheese instead of smoked Gouda. Use cooked turkey chunks or even cooked ham chunks instead of the chicken. Try Stubb’s Bar-B-Q Sauce if you want something without too much sweetener.

Get a nice pizza pan from Amazon.com:

And get a pizza cutter/wheel:

Order some Sweet Baby Ray’s BBQ sauce from Amazon.com

www.afoodloversdelight.com (Copyright Adroit Ideals 2015)

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How to Grow Your Own Salad

How to grow your own salad. For many years, I’ve grown herbs and tomatoes. This year, lettuces, spring mix, arugula, and other greens went onto my “grow your own” list. Lettuces will grow pretty much anywhere as long as they have some sunlight or a grow light. You can grow your own salad even in your own apartment!

Baby Greens from my garden  (Photo Credit: Adroit Ideals)

Baby Greens from my garden (Photo Credit: Adroit Ideals)

Because I’m limited on sun and growing space due to our local deer population, I have quite the extensive potted kitchen garden on my back decks. Herbs tend to do well in pots. I wasn’t too sure about greens though. I bought some potting soil and a number of seed packets. Spicy spring mix, green lettuce mix, zesty lettuce mix, heirloom arugula, and regular green leaf lettuce seeds all went into pots.

Heirloom Arugula and Fancy Lettuce Mix Seeds (Photo Credit: Adroit Ideals)

Heirloom Arugula and Fancy Lettuce Mix Seeds (Photo Credit: Adroit Ideals)

Gourmet Greens Mix Seeds (Photo Credit: Adroit Ideals)

Gourmet Greens Mix Seeds (Photo Credit: Adroit Ideals)

I wasn’t sure what would happen. My decks get about 3 hours of direct sunlight and probably another 4 hours of dappled sunlight. With a few days of heavy rain after planting, and then some sun, my seeds sprouted! I kept reading that a garden area needs a lot of full sun to grow lettuces.

Baby greens sprouting (Photo Credit: Adroit Ideals)

Baby greens sprouting (Photo Credit: Adroit Ideals)

I was amazed at the bounty of baby greens that sprouted! I planted maybe 1/4 of each packet in a pot. Growing greens in pots requires frequent harvests (yes, they will grow back!) and discourages the slugs from ruining the crops. Just smear a bit of Vaseline or other petroleum jelly in a constant circle around your pots so the slugs can’t crawl up. That won’t stop the birds from dropping them into the pots accidentally, so do check your greens for pests often. This morning, I found tiny green caterpillars chewing on the greens in one of my pots.

Baby Lettuces are simple to grow in pots on your balcony, patio or deck.  (Photo Credit: Adroit Ideals)

Baby Lettuces are simple to grow in pots on your balcony, patio or deck. (Photo Credit: Adroit Ideals)

Mixed Baby Greens  (Photo Credit: Adroit Ideals)

Mixed Baby Greens (Photo Credit: Adroit Ideals)

My salad bounty has been plenty for the few weeks that the greens have grown to harvest size. You can clip them with garden or kitchen scissors so that they will grow back. Snip whole leaves and don’t pull out the roots and you will have a renewing garden. Be sure to harvest your baby lettuces before they “bolt” or start to flower. It’s best to grow lettuce in cooler weather such as Spring and Fall depending on whether your location has hot summers.

Baby lettuces growing in pots on my deck railings  (Photo Credit: Adroit Ideals)

Baby lettuces growing in pots on my deck railings (Photo Credit: Adroit Ideals)

Baby Heirloom Wild Arugula in my garden  (Photo Credit: Adroit Ideals)

Baby Heirloom Wild Arugula in my garden (Photo Credit: Adroit Ideals)

Grow several different types of baby greens. In addition, I’m growing a number of herbs. I like to snip herbs such as basil and chives to use in my fresh salads. I’m growing several types of basil, sage, mint, chives, thyme, Italian parsley, oregano and rosemary in my potted kitchen garden. My cilantro bolted pretty quickly this year, so I planted some seeds. I haven’t had great luck growing cilantro or tarragon. My neighbor grows tarragon in her very sunny and much larger farm garden. I’m lucky to have access to it whenever I need some tarragon. Most herbs love hot weather as do tomatoes.

My potted kitchen garden on my back deck (Photo Credit: Adroit Ideals)

My potted kitchen garden on my back deck (Photo Credit: Adroit Ideals)

I also grow heirloom tomatoes and cherry tomatoes in pots on my deck. Because I don’t get a lot of direct sunlight, my tomatoes tend to be late producers. One year, I had so many unripe green tomatoes in mid-October — just as the frost was about to hit — that I roasted all of them. Then, I made the roasted green tomatoes into a wonderful green tomato sauce for the freezer! You should definitely make some Roasted Tomatoes and also use them in my Rustic Roasted Tomato Sauce! Use my roasted tomato sauce on pasta or pizza or as a dip for breadsticks!

Cherry Tomatoes in my Potted Kitchen Garden (Photo Credit: Adroit Ideals)

Cherry Tomatoes in my Potted Kitchen Garden (Photo Credit: Adroit Ideals)

Ripe Cherry Tomatoes (Photo Credit: Adroit Ideals)

Ripe Cherry Tomatoes (Photo Credit: Adroit Ideals)

Tomatoes from my garden!  (Photo Credit: Adroit Ideals)

Tomatoes from my garden! (Photo Credit: Adroit Ideals)

So how do YOU start to grow your own salad? First, get some growing containers that have drain holes in the bottom. Fill the containers with potting soil. Then, dampen the potting soil with water and then sprinkle some greens seeds or herb seeds on the soil. Cover the seeds with just a bit more soil depending on the directions on the package. Some seeds need to be covered, some don’t. Then lightly water the seeds using a light mist or spray from your garden hose or a spray water bottle. Set your containers in a sunny area and wait. Keep the seeds a bit moist until they sprout. Then in about 2 – 3 weeks, you’ll have salad ingredients of your own!

For the tomatoes: I prefer to purchase baby tomato plants from local growers. You can grow yours from seed if you like. Tomatoes are a bit more testy for me to grow. I usually get a tomato cage for each plant that I grow in a large pot. The smaller bushy patio tomato plants are better for me than the vine-y kind. Just get a large pot, fill it with good potting soil, and plant a tomato plant in each pot. Don’t overwater the tomato plants or they may be more susceptible to diseases. I use crushed eggshells around the tomatoes. Not sure why the eggshells work, but they make for a tasty tomato.

Try some of my tasty salad dressings on your own homegrown salads. Baby greens are very delicate so be careful when tossing them. Sometimes it’s better to just drizzle on the dressing.

Low Fat Blue Cheese Dressing
Lemon Thyme Vinaigrette
Hubby’s Caesar Salad Dressing
Dijon Mustard Dressing
Tarragon Balsamic Dressing
Roasted Walnut Oil Dressing
Lime Cilantro Dressing
The Food Lover’s Favorite Bleu Cheese Dressing
Italian Dressing with Sundried Tomatoes
Strawberry Basil Balsamic Dressing
Herby Buttermilk Dressing
Balsamic Vinegar Syrup and Extra Virgin Olive Oil

Also, check out my posting on How to Make Croutons for Soups and Salads.

Crispy Croutons fresh from the oven for your soups and salads (Photo Credit: Adroit Ideals)

Crispy Croutons fresh from the oven for your soups and salads (Photo Credit: Adroit Ideals)

If you don’t have a lot of sunlight in your area, or if you don’t have a balcony in your apartment, you can also use a grow light and grow salad greens inside! Check out this great option from Amazon.com.

And you can grow microgreens inside as well:

Get an assortment of seeds to grow in your garden!

www.afoodloversdelight.com (Copyright Adroit Ideals 2015)

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Easy Pizza Dough

Pizza is a popular menu item in almost every home across the US. My Easy Pizza Dough recipe offers a from-scratch pizza base that you can top with healthy (or not so healthy) toppings.

Tasty Pizza made with my Easy Pizza Crust and Roasted Tomato Sauce (Photo Credit: Adroit Ideals)

Tasty Pizza made with my Easy Pizza Crust and Roasted Tomato Sauce (Photo Credit: Adroit Ideals)

Whether you like a pizza with pepperoni and cheese, lots of vegetables, or even a specialty pizza with exotic toppings, the pizza dough base is the most important part of the pizza. My recipe uses a bit of wheat bran for texture. You could also add some dried Italian herb seasoning or grated Parmesan cheese to the dough for a zesty pizza pie base.

Pepperoni Pizza with Extra Cheese!   (Photo Credit: Adroit Ideals)

Pepperoni Pizza with Extra Cheese! (Photo Credit: Adroit Ideals)

Up until a few months ago, I’d been using a dough recipe that had olive oil in it. The dough turned out a bit more like a focaccia dough than a regular pizza dough. Then, I formed this recipe which is more what I’ve been seeking in a crispy pizza crust.

The longer you let the dough sit, and rise, the better the crust. This recipe calls for 10 – 15 minutes yet I’ve let the dough sit for up to an hour, punching it down at least once.

Pizza Dough has risen and is ready to roll out (Photo Credit: Adroit Ideals)

Pizza Dough has risen and is ready to roll out (Photo Credit: Adroit Ideals)

Just roll it out onto a greased pizza pan or baking sheet and top it with your favorite pizza toppings and bake!

Easy Pizza Dough rolled out onto a baking sheet (Photo Credit: Adroit Ideals)

Easy Pizza Dough rolled out onto a baking sheet (Photo Credit: Adroit Ideals)

Check out my posting on a Pizza Topping Bar for ideas on pizza toppings.

PickYourToppingPizzaBarAI

Enjoy!

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From the kitchen of A Food Lover’s Delight

Easy Pizza Dough

Ingredients:

2 c flour, divided
1/4 c wheat bran (optional)
1 T yeast
1/4 t sea salt
1 T sugar
2/3 – 1 c lukewarm water (about 105 degrees Fahrenheit)

Method:

1. Using an electric mixer with a dough hook (such as a KitchenAid), or using your hands, mix 1 cup of the flour with the optional wheat bran, yeast, sea salt sugar, and 2/3 c of water. If using the electric mixer, run at a low speed and stop to scrape down the sides of the mixing bowl. If using your hands, put in some of that elbow grease to make a great pizza crust.
2. Gradually add the second cup of flour until the mixture forms a ball. Add more water if necessary.
3. Knead the dough with your hands or the mixer until it is pliable and soft.
4. Let the dough rest for 10 – 15 minutes in a bowl in a warm location. Cover the bowl with plastic wrap or a dish towel to keep it warm.
5. Punch down the dough and knead it a bit then spread/roll it out onto a greased baking sheet or pizza pan.
6. Top with pizza sauce and your favorite toppings.
7. Bake at 375 degrees in a preheated oven for up to 15 minutes

Makes one 16 inch round pizza dough.

Variations: Add a tablespoon of dried Italian herbs to the dough. Add some grated or shredded Parmesan cheese to the dough.

Get yourself a pizza stone for your oven from Amazon.com:

Or get yourself an outdoor pizza oven!

www.afoodloversdelight.com (Copyright Adroit Ideals 2015)

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Chive Deviled Eggs

Chive Deviled Eggs. Who doesn’t like deviled eggs in the summer? This is my husband’s favorite version of my deviled egg recipes. Starring chives from my garden, my Chive Deviled Eggs also pack a tangy punch from homemade chive vinegar. You can use white wine vinegar instead.

Deviled Eggs with Chive Spiked Filling (Photo Credit: Adroit Ideals)

Deviled Eggs with Chive Spiked Filling (Photo Credit: Adroit Ideals)

Deviled eggs have been a popular item at all picnics and potlucks that I’ve ever attended. Even office parties would generally have a platter of deviled eggs made lovingly by a colleague. Family arguments can ensue about what ingredients should make up the filling for deviled eggs and what types of garnishes should go on top. Everyone seems to have their favorite deviled egg recipe. See my mom’s favorite recipe here: Deviled Eggs Mom-Style.

Chive Deviled Eggs served with Grilled Pork Chop and my Honey Mustard Baked Beans (Photo Credit: Adroit Ideals)

Chive Deviled Eggs served with Grilled Pork Chop and my Honey Mustard Baked Beans (Photo Credit: Adroit Ideals)

Interestingly, deviled eggs have been known to be included in recipes as far back as Ancient Rome. Avid collectors seek out unique deviled egg plates on eBay and at antique shops around the world.

Antique Deviled Egg Platter (Photo Courtesy: concord-oh.americanlisted.com)

Antique Deviled Egg Platter (Photo Courtesy: concord-oh.americanlisted.com)

Let’s start by putting some eggs in a pan and covering them with cold water. Bring the eggs to a boil and then immediately cover and remove the pan from the heat. Let the eggs sit in the hot water for 15 minutes. Then drain and cool the eggs under cold running water.

Bring the eggs to a boil (Photo Credit: Adroit Ideals)

Bring the eggs to a boil (Photo Credit: Adroit Ideals)

Chop some chives for the filling.

Chop fresh chives (Photo Credit: Adroit Ideals)

Chop fresh chives (Photo Credit: Adroit Ideals)

Remove the shells from the cooled eggs. Then slice the eggs in half lengthwise and remove the yolks to a bowl. Mash the yolks. To the mashed yolks, add some mayonnaise, dijon mustard, honey, vinegar, salt and chopped chives and mix well.

Mix together the ingredients for the filling (Photo Credit: Adroit Ideals)

Mix together the ingredients for the filling (Photo Credit: Adroit Ideals)

Fill the egg halves with the yolk mixture. Sprinkle on some more chopped chives for garnish.

Fill the eggs and sprinkle on additional chives (Photo Credit: Adroit Ideals)

Fill the eggs and sprinkle on additional chives (Photo Credit: Adroit Ideals)

Place on a platter and refrigerate for up to 24 hours or serve immediately.

Chive Deviled Eggs (Photo Credit: Adroit Ideals)

Chive Deviled Eggs (Photo Credit: Adroit Ideals)

Enjoy!

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From the kitchen of A Food Lover’s Delight….

Chive Deviled Eggs

Ingredients:

6 eggs
1/4 t baking soda

1/4 c mayonnaise
2 T dijon mustard
1 T honey
2 t dill vinegar or white wine vinegar
1/2 t salt
2 T chopped fresh chives, more for garnish

Method:

1. Put the eggs in a saucepan. Cover them with cold water so that they are submerged by at least an inch. Add the baking soda to the water as it will help to loosen the egg shells for peeling later.
2. Bring the eggs to a boil, uncovered. As soon as the water starts to boil, put a cover on the pan and remove the pan from the heat.
3. Let the eggs sit for 15 minutes in the hot water in the pan.
4. After 15 minutes, drain and rinse the eggs with cold water.
5. When the eggs have cooled to the touch, peel them to remove the shells, taking care not to damage the egg whites in the process.
6. Slice the peeled eggs in half lengthwise and remove the yolks into a bowl.
7. Mash the yolks. To the mashed yolks, add the mayonnaise, dijon mustard, honey, vinegar, salt and 2 tablespoons of chopped chives and mix well.
8. Fill halved eggs with the yolk mixture.
9. Sprinkle on some more chives and refrigerate deviled eggs for up to 24 hours.
10. Serve!

Makes 12 deviled eggs. Serve along with your picnic buffet or as a side dish to grilled meats. You could sprinkle with some paprika if you like.

Variations: Use fat-free mayonnaise. Use your favorite mustard and vinegar. Crumble some cooked bacon and sprinkle over the deviled eggs for some smoky richness. Mix in different herbs for an herby deviled egg filling. Sprinkle with paprika for additional color.

Deviled Eggs with colorful green chives (Photo Credit: Adroit Ideals)

Deviled Eggs with colorful green chives (Photo Credit: Adroit Ideals)

Order yourself a snazzy red deviled egg container with cover from Amazon.com:

www.afoodloversdelight.com (Copyright Adroit Ideals 2015)

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Marcia’s Curried Mushroom Soup

For part of my life, I could claim to be a “California Girl.” Having lived in California for about 8 years, I got to experience wonderful weather and fresh local produce all year round. One of my favorite foods that took advantage of all the fresh local California produce was Marcia’s Curried Mushroom Soup.

Marcia's Curried Fresh Mushroom Soup garnished with Lemon (Photo Credit: Adroit Ideals)

Marcia’s Curried Fresh Mushroom Soup garnished with Lemon (Photo Credit: Adroit Ideals)

Marcia Pelser is a neighbor who lived around the corner from our house when we lived in California in the late 1960s and early 1970s. She threw some great parties for my parents and the other adult neighbors. And Mrs. Pelser used to always include her kids and the neighborhood kids in her festivities. I was fascinated by this giant real bear skin rug complete with the bear’s head and big teeth that the Pelsers had on the floor of their family room. I was pretty convinced that bear would come to life at some point and attack me. It never did happen though.

The Pelser's scary bear skin rug looked a lot like this one (Photo Credit: Taxidermy.net)

The Pelser’s scary bear skin rug looked a lot like this one (Photo Credit: Taxidermy.net)

One of my favorite party goodies that Mrs. Pelser used to serve was her lovely curried mushroom soup. It’s rich and elegant and great for a dinner party. This soup is made with diced mushroom pieces so it’s sippable. Serve in a nice teacup, or in small shot glasses. You could always puree it a bit if you prefer.

Sippable Curried Mushroom Soup (Photo Credit: Adroit Ideals)

Sippable Curried Mushroom Soup (Photo Credit: Adroit Ideals)

Most of my favorite recipes from the 1970s were written on index cards. I still have the card with Marcia’s transposed recipe that my Mom wrote up for me.

Marcia's Original Curried Mushroom Soup Recipe Side 1 (Photo Credit: Adroit Ideals)

Marcia’s Original Curried Mushroom Soup Recipe Side 1 (Photo Credit: Adroit Ideals)

Marcia's Original Curried Mushroom Soup Recipe Side 2 (Photo Credit: Adroit Ideals)

Marcia’s Original Curried Mushroom Soup Recipe Side 2 (Photo Credit: Adroit Ideals)

In fact, this is a soup that might have been served by the stylish hostess Betty Draper at one of her Around The World dinner parties on the popular Mad Men television series.

Betty Draper's Around The World Dinner Party on AMC's Mad Men TV series (Photo Credit: AMC)

Betty Draper’s Around The World Dinner Party on AMC’s Mad Men TV series (Photo Credit: AMC)

Now let’s talk about Marcia’s Curried Mushroom Soup recipe. Start by dicing some mushrooms and onions.

Finely diced mushrooms (Photo Credit: Adroit Ideals)

Finely diced mushrooms (Photo Credit: Adroit Ideals)

Saute the diced mushrooms and onions in butter.

Saute diced mushrooms with diced onions in butter (Photo Credit: Adroit Ideals)

Saute diced mushrooms with diced onions in butter (Photo Credit: Adroit Ideals)

Add flour and curry powder. Cook a few minutes.

Curry Powder adds a deep spice flavor to this soup (Photo Credit: Adroit Ideals)

Curry Powder adds a deep spice flavor to this soup (Photo Credit: Adroit Ideals)

Then add bouillon cubes, coriander powder and milk. Cook and let soup thicken, stirring often. Add lemon juice, lemon peel, and a touch of sherry. Cook for a few minutes.

Let the soup simmer and thicken a bit (Photo Credit: Adroit Ideals)

Let the soup simmer and thicken a bit (Photo Credit: Adroit Ideals)

Keep soup warm for 30 minutes so the flavors can enhance. Ladle the soup into sipping cups.

Ladle the soup into sipping cups (Photo Credit: Adroit Ideals)

Ladle the soup into sipping cups (Photo Credit: Adroit Ideals)

Garnish with lemon slices.

Marcia's Curried Mushroom Soup with Lemon in Sipping Cups (Photo Credit: Adroit Ideals)

Marcia’s Curried Mushroom Soup with Lemon in Sipping Cups (Photo Credit: Adroit Ideals)

Enjoy!

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From the kitchen of A Food Lover’s Delight….

Marcia’s Curried Mushroom Soup (adapted)

Ingredients:

4 T butter
1 medium onion, chopped
1 lb fresh mushrooms, diced
1 tsp curry powder
1/2 c flour
2 qts milk
10 chicken bouillon cubes
1/8 t coriander powder
5 T lemon juice
1/2 t grated lemon peel
2 T sherry
lemon slices for garnish

Method:

1. Over medium heat in an 8 qt. stock pot, saute onions and mushrooms in the butter until vegetables have softened.
2. Add the curry and the flour and stir to blend. Cook 3 minutes.
3. Add bouillon cubes and coriander.
4. Cook stirring occasionally.
5. Add milk, stirring until soup thickens.
6. Add lemon juice, grated lemon peel, and sherry.
7. Reduce heat, stir, and simmer for 30 minutes or more to blend flavors.
8. Serve in sipping cups garnished with lemon slices.

Serves 6 – 12 as a sipping appetizer depending on serving size. Can also serve as a soup course per diner which should serve 4 people.

Variations: Use fat free milk instead of whole milk. Substitute chicken stock for the chicken bouillon cubes and reduce the amount of milk. You can also use a thick chicken stock base in place of the bouillon cubes. If you can’t find ground coriander, use a spice grinder to grind some coriander seeds.

Marcia's Curried Mushroom Soup with Lemon Garnish (Photo Credit: Adroit Ideals)

Marcia’s Curried Mushroom Soup with Lemon Garnish (Photo Credit: Adroit Ideals)

www.afoodloversdelight.com (Copyright Adroit Ideals 2015)

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