Kid Approved | Eats So Sweet

Homemade Pizza

17 Jan 2014 Leave a comment

by gmbellomo612 in Cheese, Italian, Main Dish Tags: Football Foods, Italian, Kid Approved, Pizza

Joe and I decided to start (or I should say re-start from my childhood) a family tradition! Making pizza! Every Friday, when I was growing up was pizza night! We would sometimes order pizza if we were busy or if my brother’s or I had something going on…or my Mom would make her own! I can still remember the smell that took over my house on those nights! It may be the BEST smell in the world! Sauce, bubbling on the stove, dough being rolled out, cheese being shredded….and then once it was in the oven……Mmmmmmmmmmm

Now that I have my own family and the girls are getting old enough to help out I am excited to start this tradition and have it continue as long as we can! Friday nights we normally don’t have anything going on aside from swim. So I usually pull the dough early in the afternoon so it’s room temperature when I’m ready to roll. I also start the sauce early and let it simmer for a while. This is when those familiar smells begin to take over my kitchen! My girls love spreading the sauce and sprinkling (and eating) the cheese and then it starts “Mmmmm…..it smells so good!” “How much longer?” “Is it almost ready?”

Approx 20 minutes later…..DING! It’s done! Fresh, hot, homemade pizza for my family….and it makes me happy because it’s one meal I know everyone will eat! Perfect for football Sunday,Super Bowl, or any time you want some pizza!

One important factor that really makes a huge difference in the taste of the pizza is the dough. I’ve gotten different kinds…frozen, from the bakery, refrigerated….and once I found the perfect dough (local: Stop N Shop in the bakery..it’s their own dough) I won’t use anything else. It’s easy to roll and shape and the taste is like none other! So make sure you try different brands to find a good fit!

Homemade Pizza

Olive Oil

Garlic (minced)

Basil

Sugar

Large can of crushed tomatoes

Pizza dough (2 pounds = enough 2 pizzas)

Parmesan cheese

32oz of mozzarella cheese (shredded) OR I get the chunks and shred it myself!

Bring pizza dough to room temperature. While waiting…….

Heat 1TBSP of olive oil in a pan. Add garlic and basil for about 1 minute. Add can of crushed tomatoes. You can add any kind of seasonings to it that you’d like…oregano, hot pepper seeds, etc. (My girls don’t like “brown stuff” in their gravy so I don’t add anything extra!) Bring to boil and then lower to simmer. Simmer on low for approx 25-30mins.

Preheat oven to 375° degrees. While waiting for your gravy….

Using a small amount of olive oil grease your cookie sheets.

Once dough gets to room temp, begin rolling and stretching on well floured counter top until it gets to the size of your cookie sheets and the thickness you like your pizza.. I normally do rectangle cookie sheets, and like my pizza on the thinner side..but not extra thin. You can use a round pizza pan, you can make your pizza crust thicker..it’s really whatever you like!

Once it’s to the thickness and size you’d like, carefully lift dough and place it on your cookie sheets/pizza pans.

Pinch gently around the perimeter to form a slight crust.

Using a cheese grater, shred your cheese (if you are going this route).

Your gravy should be done, or almost done. Once it’s finished, ladle it on top of your crust and spread it evenly on top. Make sure you leave some room around the edge for your “handle”.

Next sprinkle with Parmesan cheese and then nice handfuls of mozzarella cheese! Spreading them evenly and using as much as you’d like!

Cook pizza in hot oven for approx 20-25 minutes, but keep checking it and cook to however you like it (crispy, well done, doughy, etc). Normally 20 minutes is good for us, but we have a brand new oven and it really cooks everything evenly. I know my Mom’s oven doesn’t so she has to cook it for longer and she sometimes rotates them during cooking time!

When you remove it from the oven, let it sit and settle for approx. 5 minutes.

ENJOY!!!

~gianna~

Cheddar Ale Soup in Soft Pretzel Bowls

16 Jan 2014 Leave a comment

by gmbellomo612 in Appetizers, Soup Tags: Bacon, Beer, Football Foods, Gianna's Favs, Kid Approved, Pretzels, soup

So a few weeks ago I stumbled upon a recipe on the Williams-Sonoma website for Cheddar Ale soup…it sounded delicious but I didn’t have all the ingredients….so I filed it on my computer for another day. I recently got a Mac and I’m still (3+ months later) trying to figure it out. I went to find the recipe and couldn’t remember where I filed it…..so I did a quick google search for Cheddar Ale Soup and not only did I find the original recipe (from Williams-Sonoma), but I found someone that made THAT soup served in a………..wait for it……………..

A pretzel bowl!

It has all the makings of the perfect game day food (or any day food, really)! I could probably poll 100 men (and women too) and 90% would say at least 3 of these ingredients are on their “Top 10 Favorite Foods” list! Cheese…….Check! Bacon…..Check! Beer……Check! Pretzels……CHECK!!! Pure Genius!

All day my house smelled amazing, from the pretzel dough rising on the counter, to the soup simmering on the stove, to the pretzel bowls baking in the oven…..it was heaven! And the taste was even better! It was delicious and the best part….I didn’t have bowls to wash after because we got to eat them!

I’m not going to lie or even try to minimize this meal…..it takes awhile to make and it’s pretty tedious and there are lots of pans and bowls to wash (but no soup bowls!!!). I was in the kitchen a lot this morning, more than I like to be. When I wasn’t actually standing at the stove, I was checking on things, but if you have some time and want to make a yummy meal DO IT..I dare you! You won’t be disappointed! File this one away for when you are home on a snowy day or a weekend when you have extra time to spend cooking! I actually did most of the prep and cooking of this meal in the morning and then finished it up around dinner time, because I had time while my kids were in school. It actually worked out nicely! You don’t have to do the pretzel bowls either…you can serve the soup in regular bowls….but I highly suggest the edible ones! My kids loved them, and I can’t lie…..I did too!

Pretzel Bowls

(Thank You Fake Ginger)

Makes 4 Bowls

5 1/2 cups bread flour

2 envelopes of quick-rising yeast

2 tsp salt

2 tsp sugar

4 cups + another tablespoon or 2 of hot water (very hot, but not boiled)

Cornmeal

8 cups of water

1/4 cup baking soda

2 Tbsp sugar

1 egg white (beaten to blend)

Coarse Salt (I didn’t have this, so I left it out…I also don’t like salt on my pretzels — I’m weird

Combine bread flour, yeast, salt, sugar and water in stand mixer (or large bowl) and mix until dough comes together in a ball. Switch stand mixer to kneading attachment and knead for 5 minutes. Or put dough on floured surface and knead for 5 minutes (or until elastic and smooth. Grease medium bowl. Add dough to bowl, turning to coat. Cover with plastic wrap and a dishtowel. Let dough rise in a warm, draft-free area until doubled in volume (about 35 minutes).

Flour baking sheet. Knead on lightly floured surface. Diving into 4 equal pieces. Form each piece into a ball and place on floured baking sheet. Cover with towel and let sit for approx. 20 minutes until balls double in volume.

Preheat oven to 375°. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups of water to boil in large sauce pan. Add baking soda and sugar (it will foam — don’t panic). Add one ball of dough to water with slotted spoon and let sit for 30 seconds. Flip ball and let sit for another 30 seconds. Transfer ball 9with slotted spoon) to prepared baking sheet. Repeat with remaining bowls.

Brush rolls with egg white. Sprinkle generously with salt (or omit like I did). Bake rolls until brown about 25-30 minutes. Transfer to wire racks and let cool.

Using a sharp knife, work on a diagonal in a circle to remove a hole in the top. Remove top and then hollow out the middles of the rolls to make a bowl. Do this gently so you don’t puncture a hole in the sides or bottom.

Cheddar Ale Soup

(adapted from Williams-Sonoma)

Serves 6-8 bowls of soup

6 slices of bacon

1 Tbsp butter

1 Vidalia onion — diced

2 carrots — peeled and diced

2 celery stalks — diced

3 cloves of garlic — minced

2/3 cup all-purpose flour

1 1/2 cup pale ale (any flavor you like)

1 Tbsp Worcestershire sauce

3 cups milk

3 cup chicken broth

1 pound of extra sharp cheddar cheese– shredded

In a frying pan, cook bacon until crisp.

Remove bacon and drain on paper towel.

In a large stock pot add 2 pieces of the bacon and 2 Tbsp of the fat from the frying pan, cook on medium heat.

Add and melt the butter.

Add the onion, carrots and celery, cover and cook, stirring occasionally, until the vegetables are softened, about 20 minutes. Add the garlic and cook for 1 minute. Add the flour and cook, stirring occasionally, for 3 to 4 minutes.

Add the ale and cook, stirring constantly, for 2 to 3 minutes.

Add the Worcestershire, milk and broth, increase the heat to medium-high and bring to a simmer.

Reduce the heat to medium-low and simmer for 10 to 12 minutes.

Remove the pot from the heat and puree the soup (in small batches) in a blender. You can also you an immersion blender.

Set the pot over medium-low heat and add the cheese by the handful, stirring constantly; do not allow the soup to boil.

Season with salt and pepper. Ladle the soup into warmed pretzel bowls.

Garnish with leftover crumbled bacon.

ENJOY!!! I know you will!!!

~gianna~

Coconut Chicken Strips

15 Jan 2014 Leave a comment

by gmbellomo612 in Appetizers, Chicken, Dip Tags: Appetizers, Chicken, Dip, Football Foods, Kid Approved

I accidentally bought chicken tenders instead of chicken breasts the other day and needed to make them tonight! I found a recipe that was perfect for dinner, because I knew the girls and Joe would eat it, but also perfect for the “football food” theme. It’s very simple, doesn’t take much time and will wow any crowd, young and old. Pair these chicken strips with some yummy dipping sauce of your own or use mine, and it’s sure to be a touchdown!!!! (Sorry — I had to). This can also be made into a meal! Follow the same directions using butterfly shrimp for a different taste! YUM!

Coconut Chicken Strips

1-2 pounds — chicken tenders (cleaned)

2 eggs

1/4 cup coconut milk

1/2 cup flour

1 1/2 cups panko breadcrumbs

1 1/2 cups shredded coconut

salt (to taste)

oil (for frying)

Set out 3 bowls. In first bowl combine and mix eggs and coconut milk. In second bowl combine salt and flour and in third bowl combine planko breadcrumb and shredded coconut.

While your oil is getting nice and hot, dip each chicken tender first in the flour mixture, then egg/coconut milk mixture, and then coat it in the planko and coconut mixture. Once oil is hot, place chicken into pan and cook approx. 3 – 4 minutes on each side and until chicken is golden brown and crispy. If they are thicker tenders you may need to cook a little longer.

Remove from oil and place on paper towels to drain excess oil and let sit for a few minutes.

Serve with your favorite dipping sauce. ENJOY!!!

Here is what I whipped up for my dipping sauce and it was delicious:

Dipping Sauce for Coconut Chicken or Shrimp

No recipe — so add ingredients to taste

Apricot Preserves (I used about 10oz) — you can use Orange or Peach too!

Soy Sauce (about 1 tbsp)

Spicy Brown Mustard (about 1 tsp.)

Juice of half a lemon

Ground ginger (about 1tsp.)

Sesame oil (about 1/2 tsp)

Mix together and serve!

~gianna~

Beer & Chili Meatballs

14 Jan 2014 Leave a comment

by gmbellomo612 in Appetizers Tags: Appetizers, Football Foods, Gianna's Favs, Ground Turkey, Kid Approved

These little balls of deliciousness have been an old standby of mine whenever I’m asked to “bring a hearty appy!” because you can make them in bulk and they are so yummy! I also always add them to my own menus..when I’m hosting a party! I usually cook them on the stove, and then transfer them to my crockpot and keep it on warm, just to keep them hot! (They aren’t as good served room temperature..or cold!) And even though they do have beer in them……kids go coo-coo for them! The alcohol burns off…so don’t worry (I never do) ;oP And they are made with ground turkey, so they are a tad more healthy! BONUS!!! They are also great for any time of year…I’ve done them for New Years Eve….a Summer Luau or any day in between. I was recently told by friends that they started making these for parties and they call them “Gianna’s Meatballs”. I’d be happy to have my name attached to this recipe!

You must make these for the next “bring a hearty (or any) appy!” party! And you won’t be disappointed…NO ONE will!

Beer & Chili Meatballs

Preheat oven to 350°

You will need for meatballs…

1 lb ground turkey

1 cup Italian Breadcrumbs

2 eggs (beaten)

3/4 cup milk

Mix all in a bowl (I use my KA Stand Mixer)

Form small meatballs (like bite-sized or a little bigger)

Put on a baking sheet that has been lightly oiled

Bake for 30 minutes

You will also need

1/2 cup beer (any kind)

1/2 cup brown sugar

A bottle of chili sauce

(people often ask where to find this in the store. It’s usually near the cocktail sauce and ketchup)

In a large pot on the stove mix in all ingredients and drop in meatballs. Stir occasionally, let simmer for 15-20 minutes!

~gianna~

Super Bowl Time!!!

12 Jan 2014 Leave a comment

by gmbellomo612 in Appetizers Tags: Appetizers, Bacon, Football Foods, Kid Approved, Meat

There has been a lot of talk around here about the Super Bowl….NOT because either of our local teams are in it…sadly, they are not, but because New Jersey is hosting it this year. Neither the JETS (my team) nor the Giants will be playing, but we will still be watching. We are a football liking family. My husband is a football lover, but he has 2 daughters and a wife….therefore we like, we don’t love unless the JETS are playing.

Over the next few weeks I will be posting lots of recipes that would be perfect for any Super Bowl party or football Sunday! My family and I love appetizers, dips and other fun finger foods….messy ones especially! The messier, the better in my opinion. You will find lots of great recipes over the next few weeks…all of which are tried and true. Dips to hearty appetizers….lightened up recipes and sweets too!

Let’s start the party off right with this little number! Someone made these for my New Year’s Eve party this year and it was definitely the big winner that night! People were raving about these hot dogs. I even overheard a father pushing them on his 8 year old daughter…”You gotta try this….it’s the best thing you will ever eat! It’s a HOT DOG..WRAPPED IN BACON!!!!! (very enthusiastic!) You really just have to try it, you won’t be disappointed!” She took one bite and was hooked! I heard another father say to his 13 year old, “It’s a hot dog wrapped in bacon…if you try it and don’t like…I will give you $5!” Another one hooked! Both True Stories.

It was the only food (and we had a lot of delicious food that night) that was completely GONE by the end of the night! I have no idea where they got the recipe, but I’m so glad these landed in my kitchen! They are FAR from healthy…in fact they might just be one of the most unhealthy things ever…..but who cares?? If you are still sticking to your “New Year’s Diet”….then just bookmark this page for a month from now…when you won’t give a damn and you’re looking for a great Super Bowl recipe to please everyone (even the ones still dieting)!

I’ve gone ahead and named this recipe “Jimmy’s Smokies” because he and his wife recently told me they have named meatballs I make (recipe coming soon), “Gianna’s Meatballs.” It felt like the right thing to do! 🙂 So without further ado….

Jimmy’s Smokies

1 package of hot dogs

1 package of bacon

Brown Sugar

Toothpicks

Preheat Oven to 350°

Cut hot dogs into quarters.

Wrap each piece of hot dog in 1/3 of a strip of bacon and secure with toothpick all the way thru (so you can easily pick it up and eat it later).

Place all wrapped hot dogs on baking sheet.

Sprinkle brown sugar all over hot dogs.

Cook for 25-30 minutes.

***Keep and eye on them from 20 minutes on….just to make sure they aren’t burning. Oven times may vary***

HEAVEN!!!!

~gianna~

Honey Pork Chops

11 Jan 2014 Leave a comment

by gmbellomo612 in Pork Tags: Kid Approved, Pork

Simplest. Recipe. Ever.

I don’t make pork chops that often (as you’ll come to find out), but I’m always looking for new things to make and new ideas. I’m not a red meat eater…..I know..shocker! I’ll cook it, I’ll eat it once in awhile, but I just don’t love the taste. It’s also not something I’d ever pick off a menu. So it’s pretty much chicken, turkey (ground), seafood and pork all the time. Don’t worry….I have a few meat recipes in my vault, they just won’t come as often as the rest!

OK…so pork chops (no applesauce)….I got some boneless ones while food shopping and decided to try them out. I asked my cousin if she had any recipes and she gave me a very simple recipe. She had it pinned on pintrest, but I don’t know where she got it from. You just add the ingredients together, marinate the pork chops and cook! DONE!

Easy Peasy!

I didn’t have any measurements…..i just winged it to taste!

Honey Pork Chops

Honey

Soy Sauce

Garlic – minced

4 boneless pork chops

Whisk together honey, soy sauce and garlic.

Pour over pork chops and let marinate for 2 hours — all day.

Flip half way thru.

Preheat oven to 350° and cook pork chops for 30 minutes.

***I flipped them after 20 minute of cookings, but I don’t think you have to***

ENJOY!!

~gianna~

Potato Soup’s On!

10 Jan 2014 Leave a comment

by gmbellomo612 in Appetizers, Main Dish, Soup Tags: Appetizers, Kid Approved, Main Dish, soup

Baby, it’s cold outside……

In Jersey we’ve had some extremely cold temperatures lately. Like -5°, feels like -70°. Ok not that cold, but with all the talk…. and the kids missing school because it’s “too cold” and these crazy weathermen terms like “Hercules” and “Polar Vortex”and people doing “fun” science experiments throwing boiling hot water into oncoming polar vortex wind gusts….giving themselves 3rd degree burns on their faces….one would think the entire U.S.A turned North Pole. Well it’s not THAT cold, but it’s cold enough to keep me in the kitchen and not anywhere near the outside.

So last night I decided we need soup. I set out to see what I had on hand and what kind of soup I wanted to make and decided on Potato Soup. I found a bunch of different recipes……and kinda mashed them all together to create my own yummy soup! It was the perfect dinner for a cold night (inside). HA! We really enjoyed it and I hope you do too!!!

Potato Soup

8 slices of bacon — chopped

1 Medium Vidalia onion — diced

3 celery stalks — diced

3 carrots — cleaned and diced

8 small/medium russet potatoes — washed, peeled and diced

8 c. chicken broth

2.5 TBSP flour

1 c. milk

1/3 c heavy cream

1 tsp parsley

salt and pepper to taste

Shredded cheddar cheese.

In a large soup pot cook bacon until nice and crispy.

Remove bacon from pot and put aside.

Discard most of the oil — leaving a small amount in pot.

Add onions, celery and carrots and cook on medium heat until veggies are tender (approx. 5-7 minutes).

Add diced potatoes and cook for another 8 minutes.

Add chicken broth and bring to boil.

Cook for 10 minutes on a gentle boil/simmer and until potatoes are tender.

In a seperate bowl, mix together milk and flour, removing lumps and pour into soup.

Cook for another 5-10 minutes –stirring often.

Remove soup in batches and puree in a blender until all is completely smooth.

Add all soup back to the pot and add heavy cream, stir and heat it just for another few minutes.

Spoon into bowls and garnish with bacon pieces and shredded cheese.

ENJOY!!!

~gianna~

Penne Vodka

09 Jan 2014 Leave a comment

by gmbellomo612 in Italian, Main Dish, Pasta Tags: Gianna's Favs, Kid Approved, Main Dish, Pasta

Many years ago this recipe came to me via a message board I was on. A lot of times someone would post a recipe and about 100 people would make it within a week of hearing about it….. and then give their 2 cents. With this recipe everyone was raving that this was “the best vodka sauce recipe ever”…..I think one person even ventured to say she’d like to bathe in it, she liked it so much. Sounds..kinda….I don’t know…..fun??? Once I made it, I had to agree!!

So I filled my tub with this stuff, (my family thought I was nuts) and ……

It’s really that good!

I have a few different ways I make/have made vodka sauce, but this one is by far the best! It’s the perfect thickness, with the best flavors…. all rolled into one delicious bowl of pasta! My kids and my husband both love it…so it’s a winner in our house. It’s also a great thing to make extra of and freeze for a night when you don’t feel like cooking…it defrosts and reheats nicely and is just as good as the first time! It’s also just as delicious leftover!

We aren’t a huge “leftover family” (is that even a phrase? I dunno?) but I usually make just enough dinner that there isn’t anything left over for another night. Not the case for this sauce! I urge you to make extra and have a lot left over.

I think my anti-leftover mentality comes from when my Mom would say (every so often), “LEFTOVERS TONIGHT!” And all of us groaning because it was normally something we didn’t like the first time around…..which was why it was left over to begin with! Makes sense…yes? I grew up with 2 brothers, so normally the good stuff was gone, FAST…..and didn’t need another night. The bad stuff….well it was packaged up for another night. Secretly it probably made my Mom happy….because she didn’t have to cook that night.

“LEFTOVERS TONIGHT….we are having meatloaf!” (((((((GROAN)))))))

I’ve gone off on a tangent and off the subject. Get used to that…it will happen again.

ANYWAY…….Thanks, Amy for this delicious recipe! I’ve tweaked it a bit…i think the original recipe had something other than bacon (imagine that??)…pancetta maybe? Prosciutto? I can’t remember…but I’m sure either work! 🙂

Penne Vodka

1 pound of penne pasta cooked

6 strips of bacon (chopped)

1/ 4 c Vodka

2 tsp. Red Pepper Flakes

2 TBSP Olive Oil

1/2 of a Vidalia Onion

1 Large Can of Crushed Tomato

1 C. Romano Cheese

2 C. Heavy Cream

1/2 Stick of Butter

In a small bowl soak pepper flakes and vodka (NO MORE THAN 5-8 MINUTES if you don’t want it too spicy — the longer you soak the spicier it is). Then using a small colander, remove pepper flakes….keeping the vodka.

Saute bacon, oil and onion for 8 minutes in a medium pot.

Add crushed tomatoes and vodka.

Cook on low for 30 minutes.

Add cheese, heavy cream and butter.

Cook for 25 minutes.

Cook pasta as directed on box and drain.

Make sure to keep stirring so the cheese doesn’t stick to the bottom and burn!

Serve over pasta.

ENJOY!!

~gianna~

Salsa Chicken

08 Jan 2014 Leave a comment

by gmbellomo612 in Chicken, Main Dish Tags: Chicken, Kid Approved, Main Dish

Here is a recipe that’s been circulating around the internet for awhile now. I honestly have no idea where I originally got it or where it originally came from (if it’s yours, let me know)….but it seems most people know what I’m talking about when I say we are having it for dinner. I also know that there are some variations of it and there’s a crockpot version too! But this is one that I make every so often because I know everyone will eat it, it’s VERY simple and it’s yummy!!!

I use Newman’s Own Pineapple Salsa in mine since I’m all for a sweet and savory and the flavor combines nicely with the chicken and cheese, but you can use any kind of salsa you’d like. You can also adjust to your taste…if you like a little more spice, use a spicier taco seasoning.

Salsa Chicken

4 skinless, boneless chicken breast halves

4 tsp. taco seasoning mix

1 cup of pineapple salsa (you can use any kind)

1 cup shredded cheddar cheese

2 TBSP sour cream (optional)

Preheat over to 375°.

1. Place chicken breast in lightly greased 9×13 inch baking dish. Sprinkle taco seasoning on both sides of chicken, and pour salsa over it.

2. Bake at 375° for 25 – 35 minutes, or until chicken is tender and juicy and it’s juices run clear.

3. Sprinkle evenly with cheese and continue baking for an additional 3 – 5 minutes, or until cheese is melted and bubbly. Top with sour cream and serve.

ENJOY!!

**I waited too long to take these pictures and I also used my phone….pictures don’t do it’s justice!**

~gianna~

Shrimp Scampi

06 Jan 2014 Leave a comment

by gmbellomo612 in Main Dish, Seafood Tags: Kid Approved, Main Dish, Pasta, Seafood, Shrimp

This is a very simple and quick recipe that I make during the week! My husband and both of my girls love it, so it’s a winner in our house! It’s a Cooking Light recipe ….and this is one I follow exact, because it’s very good, light and delicious! I throw it over angel hair pasta, but you can serve it with anything you want. It’s extra good with some garlic bread and salad!

Shrimp Scampi

Yield: 4 servings (serving size: 7 shrimp)

Ingredients:

2 teaspoons olive oil

28 large shrimp, peeled and deveined (about 1 1/2 pounds)

3 garlic cloves, minced

1/3 cup Sauvignon Blanc or other dry white wine

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup chopped fresh flat-leaf parsley

1 tablespoon fresh lemon juice

Preparation:

Heat oil in a large skillet over medium-high heat. Add shrimp; sauté 1 minute. Add garlic; sauté 1 minute. Stir in wine, salt, and pepper; bring mixture to a boil. Reduce heat to medium; cook 30 seconds. Add parsley and juice; toss well to coat. Cook 1 minute or until shrimp are done.

ENJOY!!!

~gianna~

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Eats So Sweet

Homemade Pizza

Cheddar Ale Soup in Soft Pretzel Bowls

Coconut Chicken Strips

Beer & Chili Meatballs

Super Bowl Time!!!

Honey Pork Chops

Potato Soup’s On!

Penne Vodka

Salsa Chicken

Shrimp Scampi

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