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DeAnna Lee


Posts from February 2013


Garbage Up Without The Guilt! Try- Thai Nam Sod
Nam Sod, it's a Thai dish I first ate when I was working for WZZK in Birmingham, Alabama.  They served it at Thai House downtown, and I used to go at least once a week to "garbage up" on this healthy, low calorie dish!



Don't be scared!  Bascially this is just a meat salad with ground pork, fresh ginger, lime, and veggies.  You wrap it up in cabbage leaves with a little Asian hot sauce, and you've got a fancy name for Thai tacos!  



Now you can substitute ground chicken or ground turkey for the ground pork.  I do this depending on which type of meat I have eaten recently.  I try to only eat pork once or twice a week and red meat once a week, or once every two weeks.  So tonight I really treated myself with this ground pork, and I "garbaged up" and enjoyed every flippin' bite!!!

Nam Sod 

1 lb. ground pork
1 head cabbage
3 limes
1 carrot
1 bell pepper
1 red onion
1 jalapeno (optional) 
2 inch wide 4 inch long piece of fresh ginger (find a big one you can julienne) 
4 cloves garlic
2 tbsp. coconut oil 
1 tbsp. sesame oil 
4 tbsp. fish sauce
2 tbsp. rice wine vinegar 

First, I chop all of the veggies.  I peal the ginger and carrot, and I julienne everything into thin strips. I do the same with the bell pepper and red onion.  With the onion, I cut it in half and then slice length wise.

 

Put 1 inch of water in a wok and heat on high.  When the water starts to boil, add the ground pork to it.  I know it sounds weird, but you are going to boil/ saute the pork.  We don't want to brown the meat.  I had to get used to this method, because it's kinda weird to a southern girl.  But trust me, it works so well!  

DO NOT SALT ANYTHING!  The fish sauce later will give you all the salt you need!  



Once the pork has turned grey, drain it in a colander and set aside. 

Make sure your wok is clean and add the 2 tbsp. of coconut oil.

 

You can use whatever oil makes you happy.  Olive oil doesn't work as well though, because it smokes at a lower heat level than coconut oil.  You can use vegetable oil, or whatever you have on hand.  The coconut oil is really good for you though!  I love it!  You can find it at Trader Joes! 

The order with which you "stir-fry" is important.  Remember we are making a salad, so you want the veggies to be crispy!  

I start with the ginger.  I let the ginger stir fry the longest, because it is the most woodsy.  



Then I add the jalapeno (optional), carrots, bell pepper, and garlic.  NO ONIONS UNTIL THE VERY END!  :) 



When the veggies start to look soft but still have a crisp, ADD ONIONS LAST!   



Cook for about a minute, then add the pork back into the wok. 



Now add the liquids!  Squeeze all the lime into the wok along with the fish sauce and rice wine vinegar.  Remove from heat and stir until mixed together.   

Rinse the cabbage and reserve the top leaves for cups to hold the "meat salad mixture".  Then cut into quarters.  Use one quarter per serving to use to wrap the meat mixture in like a taco!  



I love to add Asian hot sauce - Sambal Oelek.  Seriously LOVE this stuff! It's hot so if your'e into that sorta thing, you will love it!  

Wrap and roll!  Garbage up!  Share with your family!  




If I have left overs, I shred the remainder of the cabbage and pour the meat mixture over top.  I portion them out to take with me for lunch the next day!  


 
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Homemade Margaritas in 15 minutes or Less!
I simply decided yesterday was Margarita Wednesday!  We had a tons of limes, lemons, and clementine oranges in the fridge, so we went for it! 



Homemade Margarita Mix

6 limes
2 lemons
2 clementine oranges (any orange will do) 

Simple Syrup 

1 cup water
1/2 cup sugar

Squeeze limes, lemons, and oranges into one container.  

Pour water and sugar together in a sauce pan over medium/ high heat, and let the mixture come to a boil. Make sure to stir well, then remove from heat.  Place in a separate container to let the mixture cool.  I even pop it into the freezer to let it cool off.  The faster this stuff cools down, the faster we can make a margarita!  

I like to keep the simple syrup and the lime/ lemon mixture separate.  That way I can control the tart to sweet ratio. 

Perfect Margarita

2 oz.  100 Anos tequila
2 oz.  Lemon/Lime mixture
2 oz.  Simple Syrup 
1/2 oz. Triple Sec 
1 cup ice

Shakey shakey, and Drinky drinky!  



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Pear-Potato Mash - Get your Fruit & Veggie all in ONE!
I had 3 lonely pears in the fridge about to go bad, so I needed to find a way to use them for dinner last night.  I do not eat a lot of sweets, so my task was to make them savory.  

So I decided to introduce my pears to a distant veggie cousin the potato!  Sounds crazy, but it's actually delicious!  

 

Pear-Potato Mash 

3 pears
3 potatoes
2 sliced shallots
2 tbsp. butter
3- 4 tbsp. milk 
salt and pepper

It's a Potato-Pear Face Off!  

I pealed, cored the pears, and sliced both into bite size pieces.  



Place them in a pot and cover with water.  Bring it to a boil, and let them boil until they are tender.  It takes about 10 minutes.  

Drain the pears and taters in a colander, then place into a bowl.  

Then add 2 tbsp. butter to a saute pan, and add 2 sliced shallots.  Saute until soft and add this mixture including the butter to the pears and taters!  



I added a little cream and mashed everything by hand.  You can use a food processor is you want a smoother consistency.  Either way, this is delicious!  

I felt so good about it, because I was getting my veggies and fruits ALL in one dish!  My FBP even scarfed these down too!  Try it! 

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Which Hot Country Line Dance Am I Teaching Friday?!!
I love playing around with the apps on my iPhone, and I'm sure you do too! Are you on Viddy yet?  It's a way to record super quick videos and share them with friends and family.  

Watch my new viddy to find out what Hot New Line Dance I'm teaching Friday at Bourbon Jacks in Kent!  


 
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Oscar Season "Feelin' Skinny" Salad
Oscar season is so much fun!  I love watching all the Red Carpet specials, because of course I want to see all the great fashion.  It was a few years ago, and I ran across this salad they were serving to the movie stars at the SAG Awards I believe it was.  It is light, but it has so much flavor!  This is my GO TO salad when I wanna feel skinny!  
OSCAR SEASON "Feelin' Skinny" SALAD



1 lb. chicken tenders
1/2 lemon
1 lemon zested
1 garlic clove
3 green apples
1 container of blue cheese crumbles
3 carrots 
1/2 red onion
1 head of romaine lettuce  
1/4 cup olive oil 
1 bell pepper
1 bunch of parsley 
1 tsp. red pepper flakes
salt and pepper 

Dressing: 

Olive oil
1 1/2 Lemons
1 tsp. honey
1 tbps. Dijon mustard 

Preheat the oven to 400 degrees. 

First I make a quick gremolata.  I zest a whole lemon, add a little parsley, garlic clove, salt, and some red pepper flakes.  I chop this until it becomes like a paste.  You don't HAVE to do this, but it gives the chicken so much flavor.  Plus, I just love gremolatas!  



Coat the chicken tenders in olive oil, add a little salt and pepper, then cover the chicken with the gremolata.  




Pop these in the oven in a sheet pan and roast at 400 for 30 minutes! 

Now let's chop all our veggies and fruit! 

I peal the apples, core them, then I chop them into bite size pieces.  Then I add them to a big bowl and give them a good coat of lemon so the apples don't brown.  

Then, chop the bell pepper, onion, and carrot, and the entire bunch of parsley.  You can use any veggie that you like in this salad.  I happen to have these in the fridge.  The main components are apples, parsley, and lemon.  That's the base flavor profile.  I add everything to the bowl.  Then, I chop off the green leafy part of the romaine lettuce.  If you like it, use it.  I prefer the crunch hearts!  I add those to the bowl.  

I mix everything together.  I do not salt the salad.  It makes it wilt faster and pulls all the moisture out of the veggies.  I will individually season my salad later. 

Remove the chicken from the oven and let it rest on your cutting board for a few minutes.  Then, cut into bite size pieces.  



Now make the dressing.  Get a jar and squeeze the remaining 1 1/2 lemons into it, along with the honey, dijon mustard, salt and pepper.  Then add the olive oil, and Shake Shake Shake!  

Assemble your Oscar Season "Feelin' Skinny" Salad!  

Top the salad with a little chicken, blue cheese, and some of that yummy low cal, low fat dressing!  


When I store this salad, I keep the chicken and blue cheese separate.
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Watch My Derek Hough Interview Where He Shakes His Fun Stuff!
On February 6, I had the honor to host MultiCare's Do Something Healthy Event with key note speaker, Derek Hough from Dancing with the Stars!  If you wanna see Derek "shake his fun stuff", you gotta check out this short video of part of my interview. 
 
 

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Spicy Thai Chicken Soup
I started getting the crud last weekend, so I decided to make some type of chicken soup.  I found this recipe on All Recipes, and I modified it to fit my style of cooking.  Here's what I came up with...



Spicy Thai Chicken Soup

2 chicken breasts cut into 1 inch pieces
2 cans coconut milk 
1 lime 
1 jalepeno pepper sliced
1/2 cup chopped peanuts
1 large onion sliced
1 package of mushrooms sliced
3 - 4 stalks of lemongrass (use only white part smashed with butt of knife)
3 inch piece of ginger sliced
3 cloves of garlic sliced
4 cups chicken stock 
2 tbps.  peanut oil 
1 cup fresh cilantro 
1- 2 tbsp. green curry paste
3 tbsp. fish sauce  

In a large dutch oven, pour in chicken stock and add the garlic, ginger, and lemon grass.  Bring to a boil, then turn down the heat to a simmer.  Let cook for 30 minutes.  Don't salt this mixture.  You will be adding fish sauce, and it's all the salt you will need! 

Drain the chicken stock through a strainer reserving the broth and discard the rest.  Set broth aside. 

In same dutch oven, add peanut oil on medium/ high heat.  Add the chicken and cook for about 3 minutes.  You will not cook the chicken all the way through yet.  Now add the mushrooms, green curry paste, fish sauce, and fresh lime juice and stir through.  Add the chicken broth back into the pot along with the 2 cans of coconut milk.  Let this mixture simmer for about 10 minutes.  The chicken will finish cooking, and the mixture will marry into a beautiful Thai flavored bowl of yum yum!!!  



Pour into a serving bowl and top with sliced jalapenos, chopped peanuts, and lots of fresh cilantro!  



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Slow Cooker Chicken Tikka Masala
I love Indian food and all the wonderful spices used in that type of cooking.  It was intimidating to me at first, but honestly it's not that different from making homemade spaghetti sauce.  You just need a few spices that you can find in any grocery store, and you're off to India!  

I found this recipe on Pinterest, and I decided to make it early Sunday morning.  We even left the house to run some errands, then when we came home dinner was ready! 

This recipe is not that hot, but it's really flavorful.  If you are scared of the jalapenos, omit them. 

Slow Cooker Chicken Tikka Masala 



For the chicken: 

9 whole boneless, skinless chicken thighs
1 tbsp. ground coriander
1 tbsp. ground cumin
1 tsp. kosher salt
1 cup non-fat plain Greek yogurt
1 whole jalapeno chopped into rings 

For the sauce: 

4 tbsp. butter
1 whole large onion, peeled, and diced
6 cloves garlic, peeled and minced
1 tbsp. kosher salt
3 tbsp. garam masala
1 piece of ginger, about 2-3 inches, peeled and very finely minced
1 can crushed tomatoes 
1 tbsp. sugar
2 - 3 tbsp. heavy cream 

For serving: 

4 cups cooked rice
cilantro for garnish 

Cut the chicken thighs into 1 inch pieces.  Place inside your crockpot.  Sprinkle the coriander, cumin, and salt all over the chicken.  Then stir in the yogurt until all the chicken is evenly coated.  Place half of the sliced jalapeno on top of the chicken.  



Melt butter in a medium saute pan over medium high heat.  Add the onions, garlic, and salt then stir.  Cook, stirring frequently, until the onions begin to lightly brown around the edges.  



Stir in the garam masala and ginger and cook about one minute, then add tomatoes and sugar.  Stir well, scrape bottom of pan for all the good bits, and bring to a boil.  Pour this sauce over the chicken.  Do not mix with chicken!  



I placed jalapenos on top of the tomato mixture, because we like it HOT! :) 



Cover and cook in your crockpot for 5 hours, or until chicken is very tender.  

Pour heavy cream into the slow cooker and stir gently.  Replace lid and let cook for another 10 minutes.  

Serve with hot rice and top it with lots of fresh cilantro!  






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What is an FBP? Let me explain...
If you follow me on Facebook.com/ DeAnnaLee, you see me post pics of my "FBP"!  Everyone always asks, "what is FBP?  Is that Facebook person"?  

FBP= Favorite Bass Player  He is my boyfriend!  Yeah, I can call him that NOW!  But when we were first dating like 2 or 3 months into our relationship, he refused to use the word "girlfriend".  But here I am with all these pictures with a punk rock/ metal guy playing bass on my Facebook page, and I couldn't use the word "boyfriend" to explain to my friends and family why I was at these kinds of shows with some strange guy.  So I started referring to him as my Favorite Bass Player, and that morphed into FBP.  It has stuck!  

Well, last night was my FBP's birthday.  The beer was flowing frothy and cold and lots of good friends were there to support and spank the birthday boy!  

Birthday fun begins...in the sunshine! We wait for sunshine in Seattle, then when it comes out we have no idea how to take pics in it!  Goofballs!  




These ladies are some sweet friends of mine!  Anya is on the left, and Amanda who you may know from Ballard BootGirl is on the right.   
 


Add the party began to grow...



Then, it was time to spank the birthday boy...



My FBP had friends that he knows from work that showed up!  



And more of my FBP's friends...



Thanks to everyone who came out for the birthday bash!  Y'all definitely made us feel like we have real friends and a true home here in the Pacific Northwest!  








We sealed the night with a kiss... I love my FBP!





 
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My Night with Derek Hough from DWTS!
When I got the call to host MultiCare's "Do Something Healthy" event and was asked to do a one on one interview with Derek Hough, I squealed like a little school girl with excitement!   I love Dancing with the Stars, and I have been a fan of Derek Hough's since he started on the show!  

The first thing was to find out:  WHAT DO I WEAR????!!!  

I don't spend much time out of my cowboy boots, so this was going to be fun and a little challenging for me.  

Then, I found these killer Nine West heels.... 



I don't know if I was more nervous to interview Derek Hough or to try and rock these heels all night!  

I had to bring all of my clothes to get ready at work after I got off the air at 3 pm.  So when I was all put together, I did one of those cheesy photos of myself in the mirror.... with OUT the duck face!  :)-



I had to walk back to the Wolf studio to get the rest of my things before leaving, and I told Wingnut, "if you laugh, I will deck you"!  His jaw dropped, and he immediately called Nick @ Nite to come into the studio to see this!   You'd think these hillbillies have never seen a country girl in a dress!  Nick was wearing sweat pants, so Wingnut thought it would be funny to take a pic of us together and ask y'all who's "Hot or Not"?  Find any gold up there Nick??? 



As I walking out the door, our Promotions girl Molly took this shot of me!  



The first thing I saw when I got to the Do Something Healthy event at Tacoma Convention Center was this cut out of Derek Hough!  Y'all don't even want to know the kinds of things sweet lil' older ladies were doing with this thing...



Then about 45 minutes before the show started, I was taken backstage to meet Derek!   Y'all, he is about 5'10" with perfect EVERYTHING!  The eyes, the hair, the teeth, the skin...the way he smelled!  

Derek is full of life, fun, always and I mean always moving around!  He was constantly stretching a leg or swinging an arm around.  Or he's singing something under his breathe.  This man lives life to it's fullest, and it is contagious.  

When we took this picture he was singing, "Baby, baby, baby"...I was pretending it was to me.  Ha! 



Then of course, I wanted to get a picture "without knees and feet". It's what I call a "close up".  



I had the honor of hosting the Do Something Healthy event which included a dance competition!  It was so much fun!  Then, they brought a beautiful rug and placed these plush, white, Oprah-like chairs on it for me and Derek.  As a matter of fact, the first comment Derek made was that he felt like he "was on Oprah"!  

The interview was the most fun I've ever had doing my job!  Nothing was off limits to Derek!  He opened up about his sister Juliane, how she's dating Ryan "somebody...not sure if anyone has ever heard of that guy...Seacrest something", and his entire family of blondies.  

Derek made fun of Hollywood parties saying that when his family goes to these functions they are always the ones that gets the party started by dancing!  How fun would it be to hang out with all of them?  

Derek gave some incredible advice to "couch potatoes" which I can say I fall victim to at times.  He advises us to watch our favorite shows, but when the commercials come on just "get up, walk around, do a few sit ups, a push up or two, then sit back down, enjoy your favorite show.  Then you can do it all again in a few minutes".  Brilliant!  Just do it!  I'm gonna give that advice a try!  

I asked Derek about his guilty pleasures with food.  He was completely honest telling us that he loves to go to the movies and get a big bucket of buttered popcorn, a large order of nachos with that fake runny cheese and tons of jalapenos, and large bag of M & M's!  BUT, he admits that even when he's pigging out like that he ALWAYS drinks water!  Derek admits to never drinking soda.  

I asked Derek to show us his favorite dance move!  He calls it "Shake Your Fun Stuff"!  It was such a riot to watch when Derek got up from the chairs and started moving and dancing around for us!  Just like his advice, he was getting up from the chair and moving while we were chatting!  



We opened up the questions to the audience, and this sweet little older lady who was around 80 asked Derek very sternly, "do you fall in love with ALL your dance partners"?   The audience roared with laughter, and Derek didn't miss a beat.  He immediately said, "yes m'am!  Yes I do".  He calls DWTS like speed dating.  You spend every hour of every day for 13 weeks with someone.  You laugh, cry, celebrate when you win, you pick each other up when you lose.  It's an intense way to get to know someone very quickly.  

Shhhhh....don't tell anyone, because I'm not one to gossip... but...after the show, while we were backstage Derek got a call from Maria Menounos.  He put her on speaker phone, and she said hello to all of us.  Let me tell you, that man lit up when he saw that phone call coming in!  Just sayin'....



Derek Hough then entertained the crowd with a local ballroom dance instructor.  He only danced with her for about 30 seconds, then Derek went out into the crowd and started grabbing ladies!  He brought one of the ladies up on stage, and I saw her afterwards...she was still out of breathe!  She told me while they were dancing Derek was talking to her, "can you spread your legs"?  She said, "yes honey, I can do that"!!   Derek dove through her legs like they do on Dancing with The Stars!  

This was an amazing night! I had such a great time, and I will keep these memories for the rest of my life!  

 
Thank you to MultiCare Health Systems and to Derek Hough for a once in a lifetime evening!  
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Lemon/ Rosemary Grilled Ahi Tuna with Parsnip, Apple & Pear Puree
My boyfriend was in charge of the grocery shopping last night.  I suggested he pick any protein that looked good to him.  So he brought home some yummy Ahi tuna steaks!  



We also had some beautiful parsnips and a bunch of pears and apples in the fridge.  We are not very good at eating our fruit, so we decided to marry all of them together in one savory dish!  

(the Parsnip Puree recipe is below) 

Lemon & Rosemary Grilled Ahi Tuna Steaks 

2 Ahi tuna steaks 
salt and pepper
1/4 cup olive oil 
1/4 cup white wine
3 garlic cloves
2 rosemary stalks
zest of one lemon
juice of one lemon 

First I like to make a tepenade.  I use half in the marinade and reserve half to press into the tuna steaks right before I put them on the grill. 



To make the tepenade, chop rosemary, garlic, lemon zest, and salt together to make a paste.  Put half in a bag with olive oil, white wine, lemon juice, salt and pepper, then place the tuna in the bag.  Let the tuna marinate in the frige for 30 minutes.  

Look at my boyfriend helping with marinade AND the pics!  



Heat your grill to medium/ high heat.  Now press the rest of the tepanade into the steaks!   Grill the tuna steaks 3 minutes per side.  You don't want to grill the steaks too long, or they will dry out. 

Parsnip, Apple, and Pear Puree

4 parsnips 
1 apple
3 pears
2 tbsp. butter
1/4 cup milk/ cream/ whatever you have on hand

Preheat oven to 400 degrees.  Peal and chop parsnips into small 1 inch pieces.  Peal, core, and slice the pears and apples in the same shape.  

Place on a baking sheet lined with aluminum foil.  Coat with olive oil, salt and pepper.  Bake 30 minutes.  

Now add the parsnips, apples, and pears to the food processor.  Add the butter and cream and blend until smooth! 



The parsnip puree is naturally sweet because of the fruit, and it is simply delicious!    

I served the tuna steaks with the puree and basmati rice!  We loved this meal, and so did our South Beach diet lifestyle!  
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Baked Panko Crusted Cod Sticks
I watch Top Chef Seattle, and my boyfriend pointed out that in many of the challenges they send the Chefs to shop at Central Market in Shoreline!  If you live close to one, GO!  It's one of the most amazing grocery store shopping experiences I've ever had...they've got EVERYTHING!  

It was Central Market's fresh caught Alaskan Cod that inspired this recipe! 



Baked Panko Crusted Cod Sticks

1 lb. firm white fish filet 
2 cups panko bread crumbs
4 tbsp. olive oil 
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. Old Bay seasoning
1 tbsp. salt 
pepper to taste 
OPTIONAL - 1 tsp. cayenne pepper
2 eggs 

Preheat the oven 425 degrees.  Then, mix all the dry ingredients in one bowl.  Then, add the olive oil to the dry mixture.   And lightly mix the eggs together in separate bowl.  



Look at this gorgeous filet of cod!  It's about 1.25 lbs.  It was plenty for two people.  It cost  $9.69, which I thought was pretty economical considering we ARE eating yummy Alaskan caught fresh cod!  



Cut the filet in half across the middle.  Then cut it in half again lengthwise. Then cut those halves crosswise in a diagonal.  

Here's the first cut across the middle of the filet. 

 

Then, take those filets and cut them lengthwise like this. 



Now cut those pieces on a diagonal crosswise like this.  




Now dip each fish stick into the egg, then dredge it in the panko bread crumb mixture.  Place on a baking sheet lined with aluminum foil.  

Bake 12 - 15 minutes until lightly browned. 
 



I served them with mashed potatoes and roasted green beans!  My boyfriend liked them so much he said, "this is one for the books"!  I keep a food journal of all my favorite recipes!  Yaaaay!

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Super Cheesy Chicken Sausage Balls
Hello Yummy Town!

 

Don't you love it when you take a big plate of food to a party, and the plate ends up looking like this? 


 
I modified the original Trisha Yearwood Saussage Balls recipe a bit to lower the fat and carbohydrates.  

It only takes three ingredients!  Woohoo!  I have doubled Trisha's recipe, so you might want to cut everything in half.  Unless you've got a hungry crowd to feed!  



2 lbs. of chicken sausage 

6 cups of Tillamook Chedder Cheese  ( I also doubled the CHEESE) 

6 cups Buttermilk Whole Wheat Pancake Baking Mix 

Preheat oven to 375 degrees. 

Mix all ingredients together.  I did it with my hands.  It's a bit labor intensive, but all tasty things take lots of love right?  



Shape into 1 inch balls, and place 1 inch apart on lightly greased baking sheet.  

Bake 20 minutes.  They should be a bit brown on the top!  Then, I let them drain onto paper towels....almost ready to eat!  Look at the cheese oozing out!  



Put em' in a big ol' bowl, serve with your favorite dipping sauce, and watch em' disappear!  







 
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Super Bowl Sausage Balls
I got this recipe from Trisha Yearwood on Food Network.  Tricia says her mother made these any time she had to take a dish to a party, and they are delicious!  I'm taking them to a Super Bowl Party!  

Only THREE ingredients too!  Let's make some Sausage Balls! 




1 lb. spicy pork sausage 
10 oz. chedder cheese grated
3 cups baking mix like Bisquick 

Directions: 

Preheat over 375 degrees

Mix ingredients together with a mixer fitted with a paddle attachment.  (I don't have a mixer, so this gal is gonna use her hands.) 

Add salt and pepper to taste. 

Shape mixture into 1 inch balls and place about an inch apart on ungreased baking sheet. 

Bake 20 minutes or until browned. 

Drain on paper towels, and serve hot, warm, or at room temperature. 

 
You can serve them with ketchup, ranch, or whatever dipping sauce your family likes best! 
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