Sour Plumbz

Taos Book Gallery - Tales From Out There - Anahatamary - Hanger Clinic - Sharon Rose Mierke

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Agedashi Tofu is a popular Japanese dish where crispy tofu cubes are served in a flavorful dashi broth. It's a delicious appetizer or side dish that highlights the delicate flavors of tofu and Japanese seasonings.

Ingredients: 1 block firm tofu, cut into cubes. 1/4 cup cornstarch. Vegetable oil for frying. 1 cup dashi broth. 2 tablespoons soy sauce. 1 tablespoon mirin. 1 tablespoon sake. 2 teaspoons grated ginger. 2 green onions, thinly sliced. Bonito flakes optional. Grated daikon radish optional.

Instructions: Press tofu between paper towels to remove excess moisture. Coat tofu cubes evenly in cornstarch. Heat vegetable oil in a deep pan or pot over medium heat. Fry tofu cubes until golden brown and crispy, then drain on paper towels. In a separate saucepan, combine dashi broth, soy sauce, mirin, sake, and grated ginger. Bring to a simmer. Place fried tofu cubes in serving bowls. Pour the hot broth over the tofu. Garnish with sliced green onions, bonito flakes, and grated daikon radish if desired. Serve immediately.

Prep Time: 15 minutes

Cook Time: 15 minutes

Torbaytuc

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A vibrant and flavorful gluten-free salad featuring grilled chicken and a zesty Italian dressing. Packed with fresh vegetables and herbs, this salad is perfect for a light and satisfying meal.

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon olive oil. Salt and pepper to taste. 4 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, thinly sliced. 1/4 cup black olives, sliced. 1/4 cup chopped fresh basil. 1/4 cup chopped fresh parsley. 1/2 cup gluten-free Italian dressing.

Instructions: Warm the grill up to a medium-high level. Add salt and pepper to the chicken breasts after rubbing them with olive oil. Chicken should be cooked all the way through after being grilled for 6 to 8 minutes on each side. Take the chicken off the grill and let it rest for five minutes. Then cut it into pieces. Cherry tomatoes, cucumber, red onion, olives, basil, and parsley should all be mixed together in a large bowl. Slice the chicken and add it to the salad. Add the Italian dressing to the salad and gently toss it to coat. Serve right away.

Prep Time: 15 minutes

Cook Time: 15 minutes

Biennale D'art De Jodoigne

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With this tasty quinoa dish, you'll get a burst of smoky flavors. This dish is healthy and tasty for any event because it has a mix of spices, colorful vegetables, and protein-rich black beans.

Ingredients: 1 cup quinoa. 2 cups vegetable broth. 1 tablespoon olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1/2 teaspoon cumin. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 1 cup diced bell peppers assorted colors. 1 cup black beans, drained and rinsed. 1/2 cup corn kernels fresh or frozen. 1/4 cup chopped fresh cilantro. Juice of 1 lime.

Instructions: Run cold water over the quinoa and drain it. Put quinoa and vegetable broth in a saucepan and mix them together. Once it starts to boil, lower the heat, cover, and let it cook for 15 to 20 minutes, or until the quinoa is done and the liquid is absorbed. Warm up the olive oil in a big pan over medium-low heat. When you add the chopped onion and garlic, cook them until they get soft. Cumin, cayenne pepper, salt, and pepper should all be added and mixed in. Cook for one more minute, or until the food smells good. To the pan, add corn, black beans, and diced bell peppers. After 5 to 7 minutes, the vegetables should be soft. Adding the cooked quinoa and mixing well to mix everything together. Take it off the heat and add the lime juice and chopped cilantro. If you want, you can serve the Smokey Quinoa Delight warm with extra cilantro on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

Sharon Rose Mierke

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The goodness of zucchini is combined with the creamy sweetness of cream cheese frosting in these Zucchini Cookies with Cream Cheese Frosting. The addition of grated zucchini moistens and tenderizes these cookies, and the cream cheese frosting elevates them to a whole new level of deliciousness.

Ingredients: 2 cups grated zucchini, drained and squeezed dry. 2 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed light-brown sugar. 1 large egg. 2 teaspoons vanilla extract. 1/2 cup sour cream. 1 cup chopped walnuts or pecans optional. Cream Cheese Frosting:. 8 ounces cream cheese, softened. 1/2 cup unsalted butter, softened. 3 cups powdered sugar. 1 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Start by heating the oven to 350F 175C. Put parchment paper on baking sheets. Mix the flour, baking soda, and salt together in a medium-sized bowl using a whisk. Put away. Put the softened butter, white sugar, and brown sugar in a large bowl and mix them together until they are light and fluffy. Mix the egg and vanilla extract into the butter mixture, then beat it in well. Add the sour cream and grated zucchini and mix until everything is well combined. Slowly add the dry ingredients to the wet mixture and mix them in until they are just combined. You can add chopped walnuts or pecans if you want to. Place spoonfuls of dough on the baking sheets that have been prepared, leaving some space between each cookie. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges turn golden brown. Take the cookies out of the oven and let them cool for 5 minutes on the baking sheets. Then, move them to wire racks to cool all the way down. Melt the butter and cream cheese together, then beat them together until the frosting is smooth and creamy. The powdered sugar, vanilla extract, and salt should be added slowly while the frosting is being beat until it is smooth and fluffy. After the cookies have cooled, cover each one with a thick layer of cream cheese frosting. You can add more chopped nuts or grated zucchini as a garnish if you want to. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 12 minutes

Athlacca National School

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Indulge in a guilt-free treat with these delicious keto no bake chocolate oatmeal cookies. Packed with healthy fats and low in carbs, they satisfy your sweet tooth without derailing your ketogenic diet.

Ingredients: 1 cup almond flour. 1/2 cup unsweetened shredded coconut. 1/4 cup cocoa powder. 1/4 cup powdered erythritol or preferred keto-friendly sweetener. 1/4 cup almond butter. 1/4 cup coconut oil. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a mixing bowl, combine almond flour, shredded coconut, cocoa powder, and powdered erythritol. In a small saucepan, melt almond butter, coconut oil, vanilla extract, and salt over low heat until smooth. Pour the melted mixture over the dry ingredients and stir until well combined. Scoop the mixture onto a lined baking sheet using a cookie scoop or spoon, shaping them into cookies. Place the cookies in the refrigerator for about 30 minutes to set. Once set, enjoy your keto no bake chocolate oatmeal cookies!

Prep Time: 10 minutes

Cook Time: 0 minutes

Uk Marriage

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If you're having a party outside in the summer, Texas Peach Sangria is a great fruity drink to cool off with. The balance of flavors in white wine, peach schnapps, and fresh peaches is delightful, and the fizz from club soda makes it even better.

Ingredients: 1 bottle dry white wine. 1/2 cup peach schnapps. 1/4 cup orange liqueur. 2 cups peach nectar. 2 peaches, sliced. 1 orange, sliced. 1 lemon, sliced. 1/4 cup fresh mint leaves. 2 cups club soda, chilled. Ice cubes.

Instructions: In a large pitcher, combine white wine, peach schnapps, orange liqueur, and peach nectar. Add sliced peaches, oranges, lemons, and mint leaves to the pitcher. Stir well to combine all ingredients. Refrigerate for at least 2 hours to allow flavors to meld. Before serving, add chilled club soda to the pitcher and stir gently. Serve over ice cubes in glasses. Garnish with additional peach slices and mint leaves if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

Maths Ville

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These Grilled BBQ Meatloaf Sliders are perfect for a flavorful twist on classic sliders. The juicy beef patties are infused with BBQ sauce and grilled to perfection, then served on toasted buns with optional cheese, lettuce, and tomato. They make a fantastic addition to any BBQ or game day spread.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup BBQ sauce. 1/4 cup minced onion. 1 egg. Salt and pepper to taste. Slider buns. Additional BBQ sauce for topping. Sliced cheese optional. Lettuce and tomato slices optional.

Instructions: Set the grill on medium heat. Put ground beef, breadcrumbs, BBQ sauce, minced onion, egg, salt, and pepper in a bowl. Mix everything together well. Make small patties out of the mixture that are the right size for the slider buns. Put the patties on the grill and cook them for four to five minutes on each side, or until they're done the way you like them. Brush the patties with more BBQ sauce in the last minute of cooking, and if you want, add a slice of cheese on top to melt. For about one minute, toast the slider buns on the grill. Put a meatloaf patty on each bun to make sliders. Add lettuce, tomato slices, and as much extra BBQ sauce as you want on top. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

The Best Chiropractors Near Me

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These keto meatballs taste great and are easy to make for dinner during the week. They are low in carbs and high in protein because they are made with almond flour and Parmesan cheese.

Ingredients: 1 lb ground beef. 1/2 cup almond flour. 1/4 cup grated Parmesan cheese. 1 egg. 2 cloves garlic, minced. 1/2 tsp dried oregano. 1/2 tsp dried basil. Salt and pepper to taste. 1 tbsp olive oil. 1/2 cup sugar-free marinara sauce. 1/4 cup shredded mozzarella cheese. Fresh basil leaves for garnish.

Instructions: In a bowl, mix ground beef, almond flour, Parmesan cheese, egg, garlic, oregano, basil, salt, and pepper until well combined. Form mixture into small meatballs. Heat olive oil in a skillet over medium heat. Add meatballs to the skillet and cook until browned on all sides, about 8-10 minutes. Pour marinara sauce over the meatballs and sprinkle with mozzarella cheese. Cover and cook until the cheese is melted and bubbly, about 5 minutes. Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Patipradzia

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These two-bite-sized baked pumpkin donut holes are the ideal fall treat! Since they are baked rather than fried, these flavorful and moist pumpkin donut holes are a healthier way to enjoy the seasonal flavors. Dipped in a delicious cinnamon-sugar blend, these will be a hit at any fall get-together.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/4 cup unsalted butter, melted. 1/4 cup milk. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/2 cup powdered sugar for coating. 1/2 teaspoon ground cinnamon for coating.

Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and spray nonstick cooking spray in a mini muffin tin. Pumpkin puree, brown sugar, granulated sugar, melted butter, milk, egg, and vanilla extract should all be combined in a large mixing bowl. Blend until thoroughly blended. Combine the flour, baking soda, baking powder, salt, ground ginger, cloves, nutmeg, and cinnamon in a separate bowl. Mixing until just combined, gradually add the dry ingredients to the wet ones. Take care not to blend too much. Pour the batter into the mini muffin tin that has been preheated, filling each cavity about two-thirds full, using a small scoop or spoon. A toothpick inserted into a donut hole should come out clean after baking for 10 to 12 minutes in a preheated oven. In a shallow bowl, combine the powdered sugar and ground cinnamon for coating the donut holes while they bake. After baking, let the donut holes cool slightly before coating them with the cinnamon-sugar mixture. Enjoy the warm baked pumpkin donut holes after serving!

Prep Time: 15 minutes

Cook Time: 10 minutes

Hand Crafted Horse Hair Bracelets And Key Rings

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Enjoy the perfect mix of sweet and smokey flavors in this Grilled Fruit Delight. When you mix the naturally sweet fruits with the honey-cinnamon glaze, you get a delicious treat for your taste buds.

Ingredients: Assorted fruits e.g., pineapple slices, peach halves, banana halves. 2 tablespoons honey. 1 tablespoon olive oil. 1 teaspoon cinnamon. Pinch of salt.

Instructions: Warm up the grill over medium-high heat. Get a small bowl and mix honey, olive oil, cinnamon, and a pinch of salt together. This will make the glaze. Cover all of the fruit slices with the glaze by brushing it on. When the grill grates are hot, put the fruit that has been glazed right on them. Each side should be grilled for two to three minutes, or until grill marks show up and the fruit turns caramelized. Take the fruit off the grill and let it cool down a bit before serving.

Prep Time: 15 minutes

Cook Time: 6 minutes

Opcao FM

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These layered red, white, and blue cupcakes are a perfect patriotic treat for celebrations like the Fourth of July. They are not only visually appealing but also incredibly tasty!

Ingredients: 1 box of white cake mix. 3 large eggs. 1/2 cup vegetable oil. 1 cup water. Red food coloring. Blue food coloring. 1 cup unsalted butter, softened. 4 cups powdered sugar. 1/4 cup milk. 1 teaspoon vanilla extract. Red and blue sprinkles optional.

Instructions: Warm up the oven to 350F 175C and put cupcake liners in a muffin tin. Put the eggs, vegetable oil, water, and white cake mix in a large bowl. Mix the batter well until it's smooth. Put the cake batter into three bowls that are all the same size. Put a few drops of red food coloring in one bowl and mix it until it's the color you want. Put a few drops of blue food coloring in a different bowl and mix it until it's the right color. Do not add any color to the third bowl of batter. In each cupcake liner, put a spoonful of each color of batter to make a layer of red, white, and blue. Place the cupcakes in an oven that has already been heated up. Bake for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. You can make the frosting while the cupcakes are baking. Put the softened butter in a bowl and beat it until it's smooth. Add the milk, vanilla extract, and powdered sugar one cup at a time. Mix the frosting well and until it is smooth. Put frosting on top of each cupcake after it has cooled. You can pipe or spread it on. For a patriotic touch, you can add red and blue sprinkles if you want to. Enjoy your tasty red, white, and blue cupcakes that are layered!

Prep Time: 15 minutes

Cook Time: 20 minutes

Embroidery Fonts

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The ideal fusion of sweet, juicy corn and smoky, savory bacon is found in bacon-wrapped corn on the cob. This dish, when grilled to perfection, is a delightful addition to any outdoor gathering or barbecue.

Ingredients: 4 ears of fresh corn on the cob. 8 slices of bacon. 1/4 cup of butter, melted. 1/4 cup of brown sugar. 1/2 teaspoon of paprika. 1/2 teaspoon of garlic powder. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Turn the heat up to medium-high about 350400 degrees Fahrenheit or 175-200 degrees Celsius. After husking the corn, pull out any silk threads. After rinsing, pat them dry with paper towels. Melted butter, brown sugar, paprika, garlic powder, salt, and pepper should all be combined in a small bowl. Make sure all of the corn ears are thoroughly coated by brushing them with the butter mixture. Encircle every corn cob with a pair of bacon slices, fastening the ends with toothpicks. Transfer the corn cobs wrapped in bacon to the preheated grill. After the corn is soft and slightly charred and the bacon is crispy, grill it for 15 to 20 minutes, turning it from time to time. Before serving, take them off the grill and allow them to cool slightly. If desired, garnish with freshly chopped parsley. Savor your mouthwatering corn on the cob wrapped in bacon!

Prep Time: 15 minutes

Cook Time: 20 minutes

BFO Kaarten

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It's a tasty treat called Ribbon Fantasy Fudge, which has layers of colorful white chocolate and rich semisweet chocolate. It's perfect for holidays and other special events.

Ingredients: 3 cups semisweet chocolate chips. 1 14 ounces can sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. 1 1/2 cups white chocolate chips. 1/2 cup chopped nuts optional. Food coloring multiple colors.

Instructions: Line a 9x9 inch square baking pan with parchment paper, leaving some overhang for easy removal. In a microwave-safe bowl, combine the semisweet chocolate chips, sweetened condensed milk, and butter. Microwave in 30-second intervals, stirring each time, until the mixture is smooth and well combined. Stir in the vanilla extract and chopped nuts if desired. Pour half of the mixture into the prepared baking pan and spread it evenly. In another microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring until smooth. Divide the melted white chocolate into separate bowls and add food coloring to each bowl to create different colored layers. Pour the colored white chocolate over the semisweet chocolate layer in the pan, creating a ribbon effect. Pour the remaining semisweet chocolate mixture over the colored layers and use a knife or spatula to create a marbled effect. Chill the fudge in the refrigerator for at least 2 hours or until set. Once set, lift the fudge out of the pan using the parchment paper overhang. Cut into squares and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

Bio Seminar

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Enjoy the delightful combination of crispy fried chicken, savory bacon, and sweet waffles in this Chicken & Waffle Burger. It's a fun twist on a classic favorite!

Ingredients: 2 chicken breasts. 1 cup all-purpose flour. 1 cup buttermilk. 1 egg. 1 cup breadcrumbs. 4 waffles. 4 slices of bacon. 4 slices of cheddar cheese. Maple syrup. Lettuce. Tomato slices. Mayonnaise. Salt and pepper to taste.

Instructions: Season chicken breasts with salt and pepper. Dip each chicken breast in flour, then in a mixture of buttermilk and beaten egg, and finally in breadcrumbs to coat. Heat oil in a pan and fry the chicken breasts until golden and cooked through about 5-7 minutes per side. Cook bacon until crispy in a separate pan. Toast the waffles until they are warm and slightly crispy. Assemble the burger: Place a chicken breast on a waffle, top with a slice of cheddar cheese, bacon, lettuce, and tomato. Drizzle with maple syrup and add a dollop of mayonnaise. Top with another waffle as the burger bun. Secure with a skewer or toothpick and serve immediately.

Prep Time: 20 minutes

Cook Time: 15 minutes

Moon Mist Valley

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This Spicy Orange Tofu and Peppers dish combines the tangy flavor of orange juice with spicy sriracha for a deliciously unique tofu recipe. The tofu is pan-fried until crispy and then tossed with colorful bell peppers in a savory orange sauce.

Ingredients: 1 block tofu, pressed and cubed. 2 bell peppers, sliced. 2 tablespoons soy sauce. 3 tablespoons orange juice. 2 tablespoons maple syrup. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1 tablespoon sriracha sauce. 1 tablespoon cornstarch. 2 tablespoons water. 2 tablespoons vegetable oil. Salt and pepper to taste. Sesame seeds for garnish. Green onions for garnish.

Instructions: In a bowl, whisk together soy sauce, orange juice, maple syrup, minced garlic, grated ginger, sriracha sauce, cornstarch, and water to make the sauce. Heat vegetable oil in a skillet over medium heat. Add cubed tofu and cook until golden brown on all sides, then remove from skillet and set aside. In the same skillet, add sliced bell peppers and cook until slightly softened. Return tofu to the skillet with peppers. Pour the sauce over tofu and peppers, stirring to coat evenly. Cook for another 2-3 minutes until the sauce thickens and coats the tofu and peppers. Season with salt and pepper to taste. Garnish with sesame seeds and chopped green onions before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Jades Attic

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A tasty winter salad bowl full of healthy foods like pecans, quinoa, roasted butternut squash, and pomegranate seeds. It's a great choice for a healthy and filling meal during the colder months because of the way the flavors and textures go together.

Ingredients: 2 cups mixed greens. 1 cup roasted butternut squash, cubed. 1/2 cup cooked quinoa. 1/4 cup pomegranate seeds. 1/4 cup chopped pecans. 1/4 cup crumbled feta cheese. 2 tablespoons balsamic vinaigrette dressing.

Instructions: Start by roasting the butternut squash cubes in the oven until tender and slightly caramelized, about 20-25 minutes at 375F 190C. While the squash is roasting, cook the quinoa according to package instructions and set it aside to cool. In a large bowl, combine the mixed greens, roasted butternut squash, cooked quinoa, pomegranate seeds, chopped pecans, and crumbled feta cheese. Drizzle the balsamic vinaigrette dressing over the salad ingredients. Gently toss the salad to combine all the ingredients and evenly distribute the dressing. Serve the nourishing winter bowl salad immediately as a hearty and healthy meal option.

Prep Time: 15 minutes

Cook Time: 25 minutes

Toltec Center Of Creative Intent

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A tasty and healthy take on regular quesadillas, these White Bean and Tuna Quesadillas with Cherry Tomato Pico are a great choice. Turkey and white beans give you protein and fiber, and the cherry tomato pico gives it a fresh, tangy kick. Great for a quick and filling meal!

Ingredients: 1 can 15 oz white beans, drained and rinsed. 1 can 5 oz tuna, drained. 1 cup shredded cheddar cheese. 1/2 cup chopped red onion. 1/2 cup chopped fresh cilantro. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 8 small flour tortillas. 2 cups cherry tomatoes, diced. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 1 jalapeo pepper, seeded and finely chopped. 2 tablespoons lime juice. Salt and pepper to taste. Cooking spray.

Instructions: In a bowl, combine the drained white beans and tuna. Add the shredded cheddar cheese, chopped red onion, chopped cilantro, cumin, paprika, salt, and pepper to the bean and tuna mixture. Mix well. Place a small amount of the mixture onto one half of each flour tortilla. Fold the tortillas in half to create quesadillas. Spray a large skillet or griddle with cooking spray and heat over medium-high heat. Place the quesadillas on the skillet or griddle and cook for 2-3 minutes on each side, or until they are golden brown and the cheese is melted. While the quesadillas are cooking, prepare the cherry tomato pico by combining the diced cherry tomatoes, diced red onion, chopped cilantro, jalapeo pepper, lime juice, salt, and pepper in a bowl. Mix well. Serve the White Bean and Tuna Quesadillas with the Cherry Tomato Pico on the side. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Topi Dalmata