Garlic Sesame Roasted Green Bean

Hi All ~

I've been feeling in a snacky mood lately. Unfortunately, this usually means that I would grab a bag of chips and go to town - however, I've been trying to keep to my new health kick, and that means healthy snacks as well!

So, I decided to make these delicious garlic sesame roasted green beans from the Skinnytaste cookbook. I added a few modifications, and they turned into a delicious, healthy snack! You could use them as a side to an asian-inspired dish, as well.

Ingredients:

• 1/2 lb of thin green beans (I use the french beans from Costco)
• 1/4 teaspoon garlic powder
• 1 Tablespoon furikake
• 1/2 teaspoon nanami togarashi, more to taste (Japanese chili powder)
• sesame seeds
• sea salt
• 2 teaspoons sesame oil

Tools:

• cutting board
• knife
• foil
• baking sheet

Directions:

1. Wash and cut your green beans, and preheat oven

Preheat the oven to 425 degrees Fahrenheit. Wash the green beans well, then put them on the cutting board. Cut off the tough ends of each bean.

 2. Arrange beans on foil-wrapped baking sheet

Wrap the baking sheet in foil. Arrange the beans in one layer on the baking sheet.

3. Toss with other ingredients

Drizzle the 2 teaspoons of sesame oil over the green beans, then sprinkle them with the furikake, nanami togarashi, a pinch of sea salt, and sesame seeds to taste. Shake the pan around to toss the green beans and cover them with the sesame oil and other ingredients.

4. Roast and serve!

Put the green beans in the oven for about 8-9 minutes, or until slightly golden brown. Take them out, and shake the pan a little, then put them in for another 4-5 minutes. Serve as a snack, or a side.

As always, if you made this dish, let me know how it turned out! You can comment below or tag or hashtag me at kitchen512 on Instagram or Twitter. If you have any questions, feel free to email me at eatsatkitchen512@gmail.com.

Happy Eating!
-Tiffany

Kimchi and Tofu Stew

Hi All ~

I may have said this before, but winter makes me crave soup. Winter also tends to make me fat and lazy, because I don't want to workout (though, when do I ever), and I don't want to eat cold vegetables. So, I decided to make this delicious, spicy kimchi tofu stew! I derived this recipe from the one on chow.com.

I call it a stew, but it's really more of a soup - it's kind of a twist on the Korean Soondubu Jjigae. Don't ask me what that means. All I know is that it tastes delicious. And it's good for you too! The gochujang and kimchi are both spicy, which promotes a faster metabolism and good digestion.

Ingredients:

• 1 Tablespoon vegetable oil
• 1/2 medium yellow onion
• 1 medium zucchini
• salt
• 1 cup kimchi (I used Napa cabbage)
• 2 cups low sodium chicken broth
• 2 teaspoons gochujang
• 1 teaspoon soy sauce
• 1 14 oz package tofu
• 1-2 large eggs
• 1 cup white rice
• green onions for serving

Tools:

• Large stock pot or large saucepan with lid
• Large serving spoon
• Cutting Board
• Medium Knife
• Measuring Spoons/ Cups

Directions:

1. Prep your veggies and make rice

Dice your onion and your zucchini; I cut my zucchini in rounds, then quartered the rounds. You want the pieces to be slightly smaller than bite sized. Roughly chop the kimchi into long strips, and drain the water from the tofu package. Start making the rice now.

2. Sauté the onions

Heat your pot or saucepan to medium heat. Pour the 1 tablespoon of vegetable oil into the pot, and heat until shimmering; add your diced onions, and season with salt. Stir until soft, about 5 minutes.

3. Add the other vegetables

Add the gochujang, and stir to combine - cook for about 1 minute. Add the zucchini, and stir to combine. Then, add the kimchi and cook, stirring occasionally, until simmering, about 2 minutes. Add the chicken broth and soy sauce, and bring to a boil.

4.Add tofu

Using the large serving spoon, add the tofu to the soup by large spoonfuls, and press down to cover with broth; be careful not to break the tofu up into tiny pieces. Simmer until the tofu is heated, about 3 minutes.

5. Add eggs, if using

If you are adding eggs, crack them into the pot now. If you are the only one eating this, I would recommend only cracking one in now; when you reheat the soup, heat it in a saucepan over medium-high heat, and crack another egg then. If you crack all the eggs into the soup now, it will taste gross when you reheat them. After adding the eggs, cover and let simmer for about 2 minutes. During this time, you can slice your green onions in long strips to use as garnish.

6. Serve!

Serve the soup hot, and garnish with the green onions; be careful not to break up the eggs or tofu when serving. Serve with a side of rice.

As always, if you made this dish, let me know how it turned out! You can comment below or tag or hashtag me at kitchen 512 on Instagram or Twitter. If you have any questions, feel free to email me at eatsatkitchen512@gmail.com.

Happy Eating!

-Tiffany

Chicken Penne Caprese

Hi All ~

It's been a while since I've posted! School is picking up a bit, so it's harder to find time to cook. Luckily, I've got some great, quick recipes on hand - like this one! I derived this recipe and made a few slight changes from the chicken pasta caprese from the Skinnytaste Cookbook.

This is a great, easy, light dish if you're in a hurry, or don't have much time to cook.

Ingredients:

• 1 lb skinless, boneless chicken breast
• salt
• ground black pepper
• 4 tsp olive oil
• cooking spray
• onion powder
• garlic powder
• 3/4 of a 16 oz box of penne
• 6 garlic cloves
• 2.5 cups grape tomatoes
• 1/4 cup fresh basil
• 4 oz fresh mozzarella cheese

Tools:

• Cutting Board
• Large Knife
• Large Pot
• Large Skillet
• Large Bowl
• Cooking Spoon

Directions:

1. Prep your chicken

To prep your chicken, place the chicken cutlets onto the cutting board. Usually, a pound of chicken breast is two breasts. Season the chicken breast on both sides with pepper, salt, onion powder, and garlic powder to taste (don't over season the meat; about a tablespoon of each should suffice). Once your chicken breast is seasoned - you can rub the seasoning in if you'd like - cut the chicken into 1/2 inch cubes. Put the seasoned chicken into a large bowl, and thoroughly wash the cutting board.

2. Prep your vegetables

Wash the grape tomatoes and basil, then slice the grape tomatoes in half. Thinly slice the fresh basil. Cut the mozzarella into small, bite-sized cubes; the shape won't matter, as it will melt into the pasta anyways.

3. Boil water for pasta

Take the large pot, and start to boil a pot of salted water.

 4. Cook your chicken

Heat the skillet over high heat, and spray it with oil. Add your chicken, and cook until it's cooked through; this should be about 3 minutes on each side. Once the chicken is done cooking, turn off the burner and transfer the chicken to a plate.

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5. Cook your pasta

By now, your pasta water should be boiling. Cook the pasta al dente according to the directions on the package. Once the pasta is done cooking, reserve 1 cup of the pasta water, and drain the rest.

6. Cook everything together

Heat the skillet again to medium heat. Add the olive oil and garlic, and stir until the garlic turns golden brown; be careful not to burn the garlic. Add the tomatoes, 1/8 tsp of salt, and ground black pepper to taste, and reduce the heat to medium low. Keep stirring the tomatoes until they're tender (about 4 minutes). Add the pasta to the tomatoes, and add some pasta water if it seems dry. Add your chicken, basil, and mozzarella, and stir to melt the mozzarella into the pasta.

7. Serve!

Serve the pasta hot immediately after the mozzarella has melted. I put a little sprinkle of crushed dry red pepper on mine, and it was delicious.

As always, if you made this dish, let me know how it turned out! You can comment below or tag or hashtag me at kitchen512 on Instagram or Twitter. If you have any questions, feel free to email me at eatsatkitchen512@gmail.com.

Happy Eating!
-Tiffany

Crispy Pesto Gnocchi And Chicken Sausage With Caramalized Onions, Apple, and Kale

Hi All ~

I decided to try something new this time! This is actually an original recipe of my own making - and I think that it turned out pretty well. If you want to make this dish healthier, substitute the gnocchi with a whole wheat pasta such as farfalle or orecchiette.

Ingredients:
Topping:

• 2 - 3 cups baby kale
• 1/2 onion
• 1 medium fuji or honey crisp apple
• 7 oz chicken sausage, casings removed
• 1/2 Tablespoon butter
• 1 Teaspoon brown sugar
• 3 Tablespoons olive oil

Gnocchi:

• 8 oz packaged or fresh gnocchi
• 2 Tablespoons olive oil or butter
• basil pesto

Tools:

• Small saucepan
• large skillet with cover
• small frying pan
• spatula
• slotted wooden spoon
• cutting board
• large knife
• strainer

Directions:

1. Prep your vegetables and fruit, remove sausage casings

If your sausage came in a casing, don't worry; you can simply slide the tip of a sharp knife into the casing, and pull the rest off with your hands. Discard the casing, and put the sausage on a plate. Prep your veggies by peeling your onion, then cutting it in slices lengthwise. Dice your apple into bite-size pieces.

2. Caramelize your onions

Caramelizing onions sounds hard, but it really isn't. First, heat your pan to medium-high heat, and put one tablespoon of olive oil into your small frying pan. Then, put in your onions, and stir them until they look soft and slightly brown. After about 5 minutes, add your 1 teaspoon of brown sugar to help with the caramelization, and 2 teaspoons of water to keep the onions from sticking to the pan. You may also add more olive oil if your onions are sticking. You may need to turn your burner down to medium heat. Stir some more, until the onions look slightly limp and brown. Then, stir occasionally for about 15 more minutes. Some say to wait for at least 30 minutes for your onions to caramelize, but I only cooked mine for about 20 and they were fine.

3. Cook your sausage

While your onions are caramelizing, you can cook your sausage. Heat the large skillet to medium-high heat, and pour 1 tablespoon of olive oil into your pan, then add your sausage. Chop your sausage into smaller pieces while it's cooking using the edge of the wooden spoon. Remember to stir your onions. Once the sausage is cooked through, and slightly brown and crispy transfer it to a large bowl. If your onions are done, you can transfer those to the bowl as well; cover it with a paper towel to keep it warm.

4. Boil water for gnocchi

At this point, you may want to start boiling the water for your gnocchi. Add about 3 cups of water to your small saucepan, and boil over high heat.

5. Cook the kale and apples

While your water is boiling, heat the skillet to medium heat, and pour in 1 tablespoon of olive oil. Heat the oil until it's shimmering, then add your kale and apples. Stir for 1 minute, then cover for 5 minutes or until the apple are soft and the kale is wilted. Add the mixture to the bowl with the sausage and onions.

6. Fry your Gnocchi

At this point, your water should be boiling. Cook the gnocchi according to the directions on the package. Once it's cooked, strain the water out. Heat the skillet back up to medium heat, and pour in the two tablespoons of olive oil or butter (butter gives a better flavor, but olive oil is healthier). Once the oil is shimmering or the butter is melted, pour the gnocchi into the skillet. Fry undisturbed for 3 minutes, or until the gnocchi is crisp and golden brown on one side. Flip the gnocchi and cook on the other side. Once done, pour it into a bowl.

7. Toss your gnocchi with pesto toss the toppings

Spoon about 3 tablespoons of the basil pesto into the bowl with the gnocchi, then mix well. Uncover the sausage, onion, kale, and apple, and mix well.

8. Serve!

Spoon your toppings over your gnocchi, and serve!

As always, if you made this dish, let me know how it turned out! You can comment below or tag or hashtag me at kitchen512 on Instagram or Twitter. If you have any questions, feel free to email me at eatsatkitchen512@gmail.com.

Happy Eating!

-Tiffany

Orecchiette With Sausage, Kale, and Bell Pepper

Hi All ~

I have to tell you, I think I've found a new favorite pasta recipe. This pasta is addictive - I couldn't get enough of it! Again, this recipe is from the amazing Skinnytaste Cookbook, which you can find here; it's definitely a book that I'd recommend investing in. It has great nutrition facts for each recipe, as well as little anecdotes about cooking that have taught me a lot. This recipe is only one of over 200 great, good-for-you recipes in that cookbook, so buy away. I sort of halved this recipe, because it was originally for 5, but now I'm almost wishing I made more!

I substituted a few of the ingredients, which probably made it less healthy - but it made it cheaper on my end, so as a college student I'm not complaining. Guess I'll just have to hit the gym more!

Ingredients:

• 1.25 teaspoons salt
• 1 teaspoon olive oil
• 1 small onion
• 1 small red bell pepper
• 4 garlic cloves
• Freshly ground black pepper
• 8 oz mild italian sausage
• 4.5 cups baby kale
• 7 oz orecchiette
• 1/8 cup grated pecorino romano or parmesan cheese
• 1/4 teaspoon red crushed pepper - optional

Tools:

• Large chopping board
• Large, sharp knife
• Measuring cups and spoons
• Wooden spoon
• Large, deep skillet
• Pasta strainer
• medium saucepan for pasta

Directions:

1. Prep your veggies

Dice the onion and red bell pepper, and mince the garlic cloves by hand or in a food processor

2. Boil water for pasta

Boil about 4 cups of water in the saucepan; add the 1.25 teaspoons salt for flavor.

3. Cook your veggies and pasta.

While your water is boiling, heat the skillet over medium heat, and add the olive oil, onion, bell pepper, garlic, and salt and pepper to taste. Cook, stirring, until the vegetables are soft. By this time, your pasta water should be about ready to boil; add your pasta to the boiling water, then cook according to directions.

4. Add sausage and strain pasta

Add your sausage and cook, breaking it up into small pieces with a wooden spoon. Cook until browned (6 to 8 mins). Your pasta should now be done cooking - pour it into a strainer, but save a cup of the pasta water.

5. Add kale

Add in the kale and cover for about 3 minutes. Uncover, then cook for another 3 minutes. 

6. Add the pasta in

Pour the pasta into the skillet with the sausage and vegetables. Add 1/3 of a cup of the reserved pasta water, and increase the heat to medium-high. Add the 1/8 cup of cheese and the red pepper flakes if using. Cook for another 2-3 minutes, and add in more pasta water if needed. Serve immediately.

There you go! A fast, easy pasta dish that's both delicious and healthy! 

As always, if you made this dish, let me know how it turned out! You can comment below or tag or hashtag me at kitchen512 on Instagram or Twitter. If you have any questions, feel free to email me at eatsatkitchen512@gmail.com.

Happy Eating!

-Tiffany

Rustic Italian Gnocchi Soup from the Skinnytaste Cookbook

Hi All ~

It feels like soup weather to me! It was quite rainy a few days ago, and it definitely made me want to stay in with a big bowl of soup to keep me warm. So that's what I did!

Skinnytaste's Rustic Italian Gnocchi soup is easy, and delicious. It's also quite filling because of the sausage and gnocchi, and it can definitely last for a few meals! I cut the recipe in half, because I'm the only one eating it, and it still made about 4 big bowls of soup. But that's okay, my roommate Kylie loved it so much she helped me eat some before it went bad. :)

Ingredients:

• 1.5 tablespoons all-purpose flour
• 7 oz sweet italian chicken sausage, no casing
• 2.25 cup low sodium chicken broth
• 1 cup soy milk
• 1 small onion
• 1 celery stalk
• 1 carrot
• 4 garlic cloves
• Fresh parmesan rind - optional
• 1 large roasted red bell pepper
• 1/2 teaspoon fresh ground black pepper
• 8 oz package gnocchi
• 3 cups baby spinach
• 2 Tablespoons chopped fresh basil

Tools:

• Large cutting board
• Large, sharp knife
• Knife to remove sausage casing
• Large soup pot with lid
• Ladle
• Wooden spoon
• Small bowl
• Fork or whisk

Directions:

1. Prep your sausage
If your sausage came in a casing, like mine did, simply puncture it with a sharp knife, and slide the knife up through the casing - you can then wiggle the casing off, leaving just the sausage behind. Put the sausage on a plate, and discard the knife you used to puncture the casing.

2. Prep your veggies
You can use one large cutting board for this if you can fit it all. The recipe calls for a small onion, but mine was gigantic - so I cut it in half before dicing it. I saved the other half for another recipe. The carrots can be cut into small rounds, then cut in half, but if it's a bigger carrot you can quarter the rounds. Chop the celery, and mince the garlic by hand or in a food processor.

3. Make a slurry
To make a slurry, whisk 1/2 cup of cold water, and the 1.5 Tablespoon of flour in a small bowl.

4. Cook your sausage
Heat the large pot over medium heat. If your pot is not nonstick, add a tablespoon of olive oil or vegetable oil to make sure your sausage doesn't burn on the bottom. Add your sausage to the pot, and break it up into chunks with the wooden spoon. Cook until lightly browned, about 4 minutes.

5. Add liquids and veggies and boil
Add 1/2 cup of water, the broth, and the soy milk and bring it to a boil. Then, add the onion, celery, garlic, carrot, roasted peppers, Parmesan rind, and black pepper and return to a boil. Partially cover the pot with the lid, and turn the heat to low so that the soup simmers until the vegetables are soft, about 16 minutes. Uncover the pot, then slowly stir in the slurry and continue stirring while it comes back to a boil.

6. Add the other ingredients

Add the gnocchi, spinach, and basil. Cook the gnocchi according to the package, or until the gnocchi float to the top and the soup thickens. Discard the parmesan rind, and serve!

I served my soup with garlic roasted broccoli, the recipe for which can be found here. This makes for a great dinner when it's cold out, or when you're just in need of a little comfort food.

As always, if you made this dish, let me know how it turned out! You can comment below or tag or hashtag me at kitchen512 on Instagram or Twitter. If you have any questions, feel free to email me at eatsatkitchen512@gmail.com.

Happy Eating!

-Tiffany

Garlic Roasted Broccoli

Hi All ~

This is a really great side, but it's also an awesome snacking food. I love this because it only takes about 15 minutes to make, and it's delicious and healthy! I paired mine with the Skinnytaste Rustic Italian Gnocchi Soup.

Ingredients:

• 3 cloves garlic
• 1 head of broccoli
• 2 Tablespoons olive oil
• 1/2 teaspoon pepper
• salt to taste
• 1/2 Teaspoon of red pepper

Tools:

• Medium mixing bowl
• Spatula
• Cutting Board
• Knife
• Baking pan with sides

Directions:

1. Chop the broccoli and garlic, and preheat the oven

Preheat your oven to 400 degrees Fahrenheit. Using a large knife, chop your broccoli into bite sized florets; you can do this by gradually cutting the florets off of the stem. mince your garlic in a food processor or by hand. 

2. Coat broccoli in olive oil

Put your broccoli and garlic into a medium mixing bowl, and drizzle the olive oil over it. Season with salt and pepper, and toss with the spatula to thoroughly coat the broccoli in the olive oil.

3. Lay your broccoli out on the pan, then put them in the oven.

Lay your broccoli out on the pan, and spread them out evenly; make sure they aren't on top of each other. Put them in the oven for 7 minutes.

4. Flip the broccoli and add red pepper

Take your broccoli out of the oven after 7-8 minutes, then flip them over with the spatula. Add in the 1/2 teaspoon of red pepper flakes, and then put them back in the oven for another 7-8 minutes.

As always, if you made this dish, let me know how it turned out! You can comment below or tag or hashtag me at kitchen512 on Instagram or Twitter. If you have any questions, feel free to email me at eatsatkitchen512@gmail.com.

Happy Eating!

-Tiffany

Pesto Shrimp Over Penne

Hi All ~

I was in a bit of a hurry today, so I whipped up this quick shrimp pesto, and threw it over pasta. I didn't make the pasta myself, but I found a great pesto sauce at Whole Foods that didn't have parmesan cheese (my roommate is allergic).

Servings: 1
Ingredients:

• 6-7 raw, deveined shrimp
• 3 Tablespoons basil pesto sauce
• 1/2 Tablespoons of extra virgin olive oil
• 3 cloves garlic
• 1 Tablespoon of extra virgin olive oil (if pesto sauce is thick)
• 1 cup Penne pasta
• Sliced cherry tomatoes - optional
• Shredded fresh basil - optional

Tools:

• Small frying pan
• Small pot
• Strainer
• Small cutting board
• Small knife

Directions:

1. Boil water and chop garlic

Boil about 2.5 cups of water in your pot. Put in a dash of salt for flavor and to make the water boil faster. Peel and chop your garlic by hand or with a food processor.

2. Peel and sauté the shrimp

Peel the shrimp if it is not peeled - when doing this, peel off the tails as well. Heat your small pan to medium-high heat and put in 1/2 Tablespoon of olive oil. Throw your shrimp and garlic in the pan, and sauté until pink throughout. Once the shrimp is cooked through, take your pan off the heat, but leave the shrimp in the pan.

3. Cook your pasta

Cooking time depends on the type of pasta you use - I used mini penne pasta. After the pasta is done cooking, pour it into the strainer.

4. Put in your pesto sauce

Put the pan with the shrimp back on the burner at medium heat. If your pesto sauce is thicker, like mine was, mix your pesto sauce with the extra tablespoon of olive oil. Pour the pesto sauce over the shrimps, and stir for about 2 minutes, or until the pesto sauce is warmed.

5. Plate it!

Put your pasta on a bowl or a plate, and pour the pesto shrimp mixture over the pasta. Garnish with sliced cherry tomatoes and basil if desired.

There you go! A super simple lunch or dinner. If you make this dish, let me know how it turned out by leaving me a comment below, or tagging or hash tagging me at kitchen512 on Instagram or Twitter. If you have any questions, you can email me at eatsatkitchen512@gmail.com!

Happy Eating!

-Tiffany

Vegan/Vegetarian Tofu Stir Fry

Hi All ~

I definitely struggled with what to make these past few days. Unfortunately, being a college student without a car means it's hard to get to the grocery store. I only go grocery shopping once a week or so, and it's particularly difficult when trying to be healthy, as produce goes bad very quickly.

My trick is to buy things that I know will hopefully last. I bought a huge bag of green beans from Costco on instacart.com late last week, and they've lasted me up until now; I also had a red bell pepper that I had to use up, and a big block of tofu. So, what better way to use up all my ingredients than to make a somewhat-healthy, definitely delicious stir fry?

This stir fry can be made with a variety of different vegetables; I simply chose bell pepper and green beans because it's what I had in my fridge. You can make it with carrots, bok choy, onions, snap peas, whatever you feel like!

Ingredients:

Stir Fry:

• 1 14 oz package of extra firm tofu
• 2 cups of green beans
• 3-4 cloves garlic
• 1 medium red bell pepper
• 2 tbsp sesame oil
• 2 tbsp vegetable or coconut oil
• 1 cup rice

Sauce:

• 1/4 cup low-sodium soy sauce 
• 1 Tbsp fresh grated ginger
• 2 Tbsp brown sugar
• 1 Tbsp honey (maple syrup or agave for vegan)
• 1 Tbsp corn starch
• 1/3 Tbsp gochujang - optional (This is a Korean chili paste. It can also be subbed for Sriracha or hot pepper flakes)

Tools:

• Large wok or frying pan with a cover
• Spatula or cooking spoon
• A large chopping knife
• A cutting board
• A bowl for the sauce
• A fork for whisking
• A couple of plates.

Directions:

1. Dry out the tofu

Take the tofu out of the package; set it on a paper towel lined plate, and cover it with another paper towel. Put a plate or something heavy-ish on top of it; this will ensure that most of the moisture dries out.

2. Cut your vegetables and make your rice

While the tofu is drying, wash your vegetables and chop them. For the green beans, if they are french cut like the ones I use, chop of the ends and then chop them in half if they are too long. The bell pepper can be cut in long, thin strips. You can chop the garlic in a food processor, if you have one; if not, you can chop it by hand. If you are having this dish with rice, you can start making it now; you can find how to make rice in a pot here.

3. Fry your tofu

Heat your large wok over high heat. Once warmed, drizzle with two tablespoons of vegetable oil. Add in the tofu - fry until the tofu turns a nice golden brown, and is a little tougher. This will give the tofu a meatier texture; if you like your tofu softer, fry it less. Once it is at the desired color, pour the tofu onto a paper towel lined plate. 

4. Make the stir-fry sauce

Mix the sauce ingredients together in a small bowl. Whisk the ingredients until they are fully dissolved. If you are using gochujang, make sure that it is dissolved, as it tends to be sticky and clumpy.

5. Fry your vegetables

Heat the pan on medium-high heat again. Coat the pan with the two tablespoons of sesame seed oil. Add in your green beans and garlic, and use a spatula to thoroughly coat the beans in the oil. After about 2 minutes, add in your bell peppers. Stir fry the vegetables for a little, then add in a tablespoon of water, and cover for about 2 - 3 minutes to soften the vegetables.

6. Add in tofu and sauce

Once the vegetables are sufficiently softened (you can taste them just in case), add the tofu back into the pan, and drizzle the sauce over the stir fry. Fry for a few more minutes, or until the sauce becomes less watery

7. Time to eat!

Spoon your stir fry over rice, or eat it plain! You can also sprinkle it with some sesame seeds, if you have them on hand.

If you made this recipe, let me know how it turned out! You can comment on this post, or tag or hashtag me at kitchen512 on Instagram or Twitter. If you'd like me to learn how to make any recipes, or if you have any questions or comments, you can email me at eatsatkitchen512@gmail.com

Happy Eating!

-Tiffany