Category: Dairy Free

Fish in Coconut Curry (Mtuzi wa Samaki)

This is probably apparent with the different types of recipes I post but I really like some variety in what I eat. As a kid, I ate the exact same meals every day because I was so picky, so now that I’ve (luckily) grown out of that, I want something new and different each time I cook.

Mtuzi wa Samaki (Fish in Coconut Curry)

I was just send Cooking Light’s latest cookbook: Global Kitchen: The World’s Most Delicious Food Made Easy that is filled with recipes from around the world. The recipes can be made with ingredients you can find in your supermarket, making it a great way to experiment with new flavors. There are so many recipes I plan to try in this book, and you can expect to see quite a few showing up on my blog! Cooking Light also sent me an extra copy of Global Kitchen so I am giving one away at the end of this post!

This recipe for Fish in Coconut Curry (Mtuzi wa Samaki) takes a bit longer than most I post on here (~45 minutes) but is well worth the time. Because the recipe makes a really delicious sauce, I served it over rice. I also adapted it slightly to fit with what was available at my supermarket.

According to Global Kitchen, the recipe is based on a Tanzanian dish although fish curry originated in Zanzibar: Tanzania sits at a crossroads in the spice trade routes from India. That’s why Indian spices ended up in so many Tanzanian dishes like this fish curry. The dish originated in Zanzibar but is now enjoyed all over the eastern coast of Africa. Coconut milk enriches the curry and gives it a tropical flavor.   Ingredients:

  • 1 pound skinless flounder or other white fish
  • 1 1/2 teaspoons Madras curry powder, divided
  • 1 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1 cup finely chopped red bell pepper
  • 2 teaspoons minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 4 plum tomatoes, roughly chopped
  • the juice of one lemon
  • 3/4 cup light coconut milk
  • 4 lemon wedges
  • Chopped fresh cilantro

Continue reading Fish in Coconut Curry (Mtuzi wa Samaki)

Seared Salmon Fillets with Orzo Pilaf

Now that Lent is in full swing, I thought I’d add even more salmon recipes to my blog. (If you haven’t picked up on it yet, I love salmon. I would eat it every day if I could.) This recipe from Cooking Light has a bit of a Mediterranean flare to it: a simple seared salmon filet over orzo pilaf with kalamata olives, roasted red peppers, and dill.

Ingredients:

  • 5 teaspoons olive oil, divided
  • 3/4 cup uncooked orzo
  • 1 1/2 cups unsalted chicken stock
  • 1/2 teaspoon salt, divided
  • 1/4 cup bottled roasted red bell peppers, thinly sliced
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons fresh lemon juice
  • 1 ounce chopped pitted kalamata olives
  • 4 (6-ounce) salmon fillets
  • 1/2 teaspoon black pepper

Continue reading Seared Salmon Fillets with Orzo Pilaf

Slow Cooker Chicken Cacciatore

We (hopefully) just had our last snow of the season. This has been one crazy winter! I figured I should make just one more “comfort food” perfect for a cold winter day. This recipe for Slow Cooker Chicken Cacciatore from Cooking Light uses a slow cooker to make tender chicken thighs in a slightly spicy chunky tomato broth. (Cacciatore, or “hunter”, in Italian usually refers to a dish made with tomatoes, bell peppers, onions, and wine.)

You only have to cook the chicken in the slow cooker for 4 hours, so this recipe isn’t exactly good for a weeknight if you work during the day. It would make a great Saturday meal; prepare everything in the early afternoon to have dinner ready that night.

Ingredients:

  • 1/2 cup all-purpose flour
  • 8 skinless, boneless chicken thighs (about 2 pounds)
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 6 garlic cloves, minced
  • 1/2 cup dry red wine
  • 1/2 cup tomato puree
  • 1 tablespoon tomato paste
  • 2 tablespoons capers
  • 1 1/2 teaspoons crushed red pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1 (14.5-ounce) can unsalted petite diced tomatoes, drained
  • 1/4 cup chopped fresh parsley

Continue reading Slow Cooker Chicken Cacciatore

Peach-Glazed Salmon with Raspberries

February is Heart Health Month, which brings awareness to heart disease, the leading cause of death for men and women, and how to prevent it. A simple way to keep your heart healthy is to maintain a healthy diet, filled with fruits and vegetables (It is recommended that you eat at least 5 servings of fruits and vegetables daily), as well as choosing foods low in saturated fat, trans fat, and cholesterol and high in fiber.

This recipe for Peach-Glazed Salmon with Raspberries is packed with heart-healthy benefits:

  • Salmon’s omega-3 fatty acids help to reduce blood pressure and blood clots. Having two servings of salmon a week can reduce your risk of having a fatal heart attach by up to one-third! (You can read more about it here).
  • Raspberries have 4 grams of fiber per half cup, with 25% of your daily recommended amount of vitamin C and manganese. (More info here.)

 

Driscoll’s sent me a few coupons so that I could add some yummy raspberries to recipes throughout February.  Their raspberries are certified by the American Heart Association and have received the trusted Heart-Check Mark as a heart-healthy food.

Not only is this recipe a great way to keep your heart healthy, it can also be made in under 20 minutes!

 

Ingredients:

  • 1/2 cup peach spread (such as Polaner All Fruit)
  • 1 1/2 tablespoons brown sugar
  • 2 tablespoons balsamic vinegar
  • 1/8 teaspoon crushed red pepper
  • 1 cup fresh raspberries
  • 1 tablespoon olive oil
  • 4 (6-ounce) salmon fillets
  • Salt and pepper, to taste
  • Cooking spray

Continue reading Peach-Glazed Salmon with Raspberries

Slow Cooker Chicken Chickpea Tagine

Tagine or Tajine dishes are Moroccan slow cooked dishes named after the pot they are cooked in. The dishes are typically a stew with a protein, spices, and fruit. Cooking Light had a version with chicken and chickpeas that sounds delicious. This recipe for Slow Cooker Chicken Chickpea Tagine combines both sweet and spicy elements to make a really flavor-filled dish.

This recipe takes a bit more prep time that my usual slow cooker recipes, so be prepared for that. This recipe is great for a Saturday: prepare everything in the morning, run whatever errands you have for the day, and come back to an amazing smelling kitchen and dinner mostly ready! I shredded my chicken and served it over couscous but you can keep the chicken whole and eat it as is.

Ingredients:

  • 1 1/2 tablespoons olive oil
  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon black pepper
  • 1 large or two medium onions (about 2 1/2 cups), chopped
  • 6 to 8 garlic cloves, minced
  • 1 1/4 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 3/4 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 1 cup unsalted chicken stock
  • 1 1/2 teaspoons honey
  • 1 (3-inch) cinnamon stick
  • 2/3 cup dried apricots
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 1/4 cup cilantro leaves, for garnish
  • Lemon wedges, for garnish
  • cooked pearl couscous, for serving

Continue reading Slow Cooker Chicken Chickpea Tagine

Chicken and Guacamole Tostadas

Working late really messes with my dinner making plans. When I get home later than expected, I can’t justify making a big meal, mainly because I’m already hungry and just want to eat as soon as possible. This recipe for Chicken and Guacamole Tostadas is perfect for nights like that, it uses shredded rotisserie chicken so that the recipe comes together in no time!

You’ll still notice that the photos are, well, crummy. I was super hungry and had to eat ASAP; the tostadas looked so good!

Ingredients:

  • 1 ripe peeled avocado
  • 1 cup plus 2 tablespoons finely chopped tomato, divided
  • 3 tablespoons minced fresh onion, divided
  • 1/4 teaspoon ground cumin
  • the juice of 2 limes, divided
  • 1/2 teaspoon salt, divided
  • 1 tablespoon chopped fresh cilantro, plus more for garnish
  • 1 tablespoon minced seeded jalapeño pepper
  • 2 cups shredded skinless, boneless rotisserie chicken
  • 1/4 teaspoon smoked paprika
  • 6 (6-inch) corn tortillas

Continue reading Chicken and Guacamole Tostadas

Slow Cooker Maple Bourbon Bacon Jam

I wanted to make an appetizer that travels easily so that I could bring it up to an engagement party I was attending on Long Island. Closet Cooking has a fantastic recipe for Maple Bourbon Bacon Jam that sounded perfect. I altered it to make it into a slow cooker recipe because I didn’t have time to keep something on the stove for 1-2 hours (I actually ended up making this overnight) and made it a bit less spicy.

The jam can be made well ahead of time which made it perfect for traveling!

Ingredients:

  • 1 (16 oz) package uncured center cut bacon
  • 1 large white onion, sliced
  • 5 cloves garlic, roughly chopped
  • 1/4 cup cider vinegar
  • 1 cup brewed coffee
  • 1/4 cup packed brown sugar
  • 1/4 cup maple syrup
  • 1/4 cup bourbon
  • 1 chipotle chili in adobo, chopped, plus a teaspoon of the adobo sauce
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • ground pepper, to taste

Continue reading Slow Cooker Maple Bourbon Bacon Jam

Slow Cooker Baby Back Ribs

I received a fun challenge from the Mystery Ingredient Blogger Showcase a few weeks back: have a mystery ingredient sent my way and come up with my very own recipe using it.

I received the package last week and found the following inside:

Coleman’s Mustard and Mustard Powder! Coleman’s has been producing mustard products in England since the early 1800’s so they know their product. As one of the oldest existing food brands, Coleman’s yellow tin is a symbol of quality mustard powder and prepared mustard.

 

I have never worked with mustard powder before so I wanted to use that in a recipe. I was just at a wedding in Texas and didn’t have time to get some barbecue while I was there, so I’ve had quite the craving for ribs. I have no idea what a traditional Texas barbecue sauce would be (and a friend of mine told me mine is actually more of a Kansas City sauce) but I figured mustard powder would be a great addition to my Slow Cooker Baby Back Ribs and would hopefully fulfill my craving.

Coleman’s Mustard Powder is no joke; it’s pretty hot. It’s made from a mixture of both brown and white mustard seeds and heats up when added to a liquid. So I used it sparingly in the sauce but for the spice enthusiasts, feel free to increase the amount used.

 

Ingredients:

  • 2 lbs. baby back ribs
  • salt and pepper, to taste
  • 1 cup ketchup
  • 1/4 cup turbinado sugar (I used Sugar In The Raw)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons low sodium soy sauce (or coconut aminos to make gluten free)
  • 2 tablespoons apple cider vinegar
  • 2-4 drops hot sauce
  • 3 garlic cloves, minced
  • 1 teaspoon Coleman’s mustard powder
  • 1 tablespoon tomato paste Continue reading Slow Cooker Baby Back Ribs

Thai Green Curry Shrimp with Coconut Rice

This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at https://www.campbell.com/sauces.


There are a bunch of reasons why people are not too keen on cooking, especially on weeknights. Not having enough time, the convenience of just ordering food, and the stress of having all of the right ingredients on hand, and the fear of messing up the recipe are common reasons.

Campbell’s has a new line of products out that alleviate a lot of the above issues: Campbell’s Skillet Sauces and Campbell’s Slow Cooker Sauces. The idea is brilliant, the sauce needed to make a delicious meal is already prepared for you. You just add your protein of choice! To learn more about the sauces, check out their interactive Facebook app that gives more information about both the Skillet and the Slow Cooker Sauces.

Because the sauces are already prepared, your cooking time is minimal. Most of the flavors would be amazing with sauteed chicken breasts, with a meal on the table in under 20 minutes! As a member of the DailyBuzz Brand Ambassador Program, I was given the chance to work with some of these new Campbell’s sauces, which are currently available in supermarkets, typically in the Gravy or Boxed Dinner Kit aisles.

I had a tough time choosing which sauce I wanted to feature on here so expect some of the other sauces to show up in the future. I decided to go with the Thai Green Curry sauce because a homemade curry can be quite time consuming, so it is super convenient to have a pre-made version.

I thought I’d snazz up my quick weeknight meal option by adding a few ingredients to the sauce that still cook up quickly: green beans and red peppers. I also used shrimp as my protein of choice. You can purchase shrimp in your supermarket in the frozen aisle. Look for the peeled and deveined ones, but be sure to grab uncooked shrimp. Shrimp cook up so quickly, and by purchasing the already cleaned ones, you’ll save yourself a bunch of time.

The Thai Green Curry Sauce includes lemongrass, basil, coconut milk, cilantro, and a subtle heat from jalapenos. There is enough sauce for 4 servings, and has just 70 calories a serving.

Ingredients (serves 4):

  • 1 cup uncooked basmati rice
  • 1 can coconut milk plus 1/2 can water
  • 1 tablespoon olive oil
  • 1/2 yellow onion, finely chopped
  • 1 red bell pepper, seeded and chopped
  • 16 oz frozen peeled and deveined shrimp, thawed
  • 1 packet of Campbell’s Thai Green Curry Sauce
  • 1 cup frozen cut green beans (do not thaw)
  • fresh basil, for garnish, optional

Continue reading Thai Green Curry Shrimp with Coconut Rice

Chicken with Honey Sofie Beer Sauce

A few weeks back I was invited to go to a super cool event hosted by Goose Island Beer. The last week in September was Goose Island Migration Week in Philadelphia and one of the events was a Painting and Tasting at New Deck Tavern. While sipping on Goose Island’s delicious beer, a painting instructor guided us through painting a Goose Island themed painting!

Creativity is not my strong suit. I can’t sing, dance, act, play an instrument… you get the idea. So I was excited and somewhat intimated by this whole process. But it was awesome. And here’s the end result!

Me, my friend Ericka, and our works of art

Please ignore that my oranges look like peaches. And that my goose on the glass looks more like Nessie. I’m still pretty jazzed with how it turned out! Ericka’s turned out great! I tried to switch it with mine before she signed it, but alas.

The Process

The feature of our painting was a glass of Goose Island Sofie in its signature glass. Sofie is a Belgian Style farmhouse ale (Saison) that is aged in wine barrels with orange peel.

This beer is SO good. I first heard of it through my sister who just loves Sofie, but this was the first time I had ever had it. After the event, I couldn’t stop thinking about Sofie so I picked up a four pack the next day! I wanted to use Sofie in a recipe and highlight the citrus notes in it, so I used this recipe I found from Cooking Light that makes a honey-beer sauce to serve with chicken. I marinated the chicken in orange juice prior to cooking to emphasize the orange peel flavor of the Sofie beer.

Ingredients:

  • 1 cup fresh orange juice (~2 oranges)
  • 1 tablespoon olive  oil
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 3 tablespoons chopped shallots
  • 1 cup Goose Island Sofie beer
  • 2 tablespoons lower-sodium soy sauce
  • 2 tablespoons whole-grain Dijon mustard
  • 2 tablespoon honey
  • orange zest, optional
  • 2 tablespoons fresh flat-leaf parsley leaves

Continue reading Chicken with Honey Sofie Beer Sauce

Tsukune (Japanese Chicken Meatballs)

I am in a never ending search to find ways to make chicken into a new and different meal. Cooking Light’s September issue had this recipe for Japanese Chicken Meatballs, or Tsukune, that were mentioned as a great “party snack.” I decided to change the recipe size and pair it with grilled baby bok choy and some rice to make this traditional appetizer/snack into an entrée.

Ingredients:

Meatballs:

  • 1 tablespoon dark sesame oil
  • 5 ounces sliced shiitake mushroom caps
  • 1 tablespoon grated peeled fresh ginger, divided
  • 2 minced garlic cloves, divided
  • 1 tablespoon dry sherry
  • 1 teaspoon red miso (soybean paste)
  • 1 pounds ground chicken
  • 1/4 cup panko (Japanese breadcrumbs)
  • 1 teaspoon cornstarch
  • Salt and pepper, to taste
  • 2 green onions, thinly sliced
  • 1 large egg white

Sauce:

  • 6 tablespoons mirin (sweet rice wine)
  • 6 tablespoons lower-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sherry vinegar
  • The juice of 1 lime
  • 1 tablespoon grated peeled fresh ginger
  • 1 serrano chile, thinly sliced

Remaining ingredients:

  • Cooking spray
  • 1 tablespoon toasted sesame seeds
  • ½ cup long grain rice
  • 1 cup water or chicken broth
  • 1 baby bok choy

Continue reading Tsukune (Japanese Chicken Meatballs)

Vegan Chocolate Chip Walnut Cookies

I personally am not vegan. But as more of my friends dabble in veganism, I have been getting more requests to do some vegan friendly recipes. I’m honestly finding vegan baking to be relatively easy; most of the substitute ingredients are already in my pantry!

I received a bag of One Degree Organics Sprouted Spelt Flour along with some vegan baking recipes that sounded really tasty! I have never made a vegan cookie before so I appreciated the nudge towards trying and decided to make some Vegan Chocolate Chip Walnut Cookies.

Sprouted Spelt Flour works generally like normal flour, you just need to adjust your dry-to-wet ingredient ratio (less dry ingredients or more wet ingredients). Sprouted Spelt Flour contains more fiber, vitamins, and essential fatty acids than regular flour so it seems like a generally good switch to make. (I’m not giving up eating cookies, but hey, at least I’ve increased my fiber!)  🙂

 

One Degree Organics prides itself on using only organic foods grown using natural veganic methods for its grains used in its cereal, bread, and flours. The company also does not add any synthetic ingredients and practices sustainable growing methods. One Degree Organics actually includes a QR code and alphanumeric code on each package so that you can learn about where that specific product came from and the family of farmers behind it. Pretty cool right?

 

So I was really excited to use their Sprouted Spelt Flour in this recipe! Because this is my first time baking vegan cookies, I kept the recipe mostly intact. I did add some walnuts for a bit of crunch which resulted in these Vegan Chocolate Chip Walnut Cookies!

Ingredients:

  • 1 1/3 cup One Degree Organic Sprouted Spelt Flour
  • ¼ cup Coconut Palm Sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • 1/3 cup + 2 tablespoons maple syrup
  • 1 ½ teaspoons vanilla powder or extract
  • ¼ cup + 3 tablespoons melted coconut oil
  • ½ cup vegan chocolate chips
  • 1/4 cup walnut pieces

Continue reading Vegan Chocolate Chip Walnut Cookies

Prosciutto Wrapped Figs

Oh how I love fresh figs! They are in season late summer into the fall and I recently spotted some Black Mission Figs at my grocery store. I’ve used fresh figs as a dessert (Grilled Mission Figs with Mascarpone and Spiced Honey) and as a main dish (Prosciutto, Fig, and Arugula Flatbread) in previous recipes so I decided to do a quick and really simple appetizer or hors d’oeuvres recipe this time around.

These are exactly what the title says, figs wrapped in prosciutto and roasted until the figs are warm and juicy and the prosciutto is crispy.

Ingredients (serves 6):

  • 1 dozen figs
  • 6 thin slices of prosciutto, sliced in half lengthwise
  • salt and pepper, to taste

Continue reading Prosciutto Wrapped Figs

Slow Cooker Boeuf Bourguignon

I have somehow never even attempted Julia Child’s Boeuf Bourguignon. I must have skipped over that week during JC100. This dish is easily adapted for a slow cooker because it is a stew recipe that takes quite a long time to cook. This Slow Cooker Boeuf Bourguignon is a classic French comfort food, which cooks chunks of beef in a red wine-beef broth with garlic, onions, and carrots. The recipe I used is adapted from a new cookbook called The 163 Best Paleo Slow Cooker Recipes (100% Gluten-Free) by Judith Finlayson. I personally do not follow a Gluten-Free or Paleo diet (something that is probably glaringly apparent with my dairy and gluten filled posts) but have friends that do for various reasons. I wanted to learn more about Paleo and what exactly it entails so that I can hopefully post some Paleo friendly and Gluten-free recipes in the future. So what is Paleo? The general idea behind it is to eat like hunter-gatherers from the Paleolithic Age,or basically eat things in their natural state. So it is a protein-rich diet that limits carbs that are low in starch (fruits, veggies). Grains, legumes, refined sugars, and other processed foods are all not consumed on the Paelo diet.  The diet also favors organic foods and meats that have been grass fed.   Boeuf Bourguignon is honestly mostly Paelo to begin with. Only a few minimal changes have to be made (no traditional butter, sorry Julia). And instead of serving the stew with pasta, potatoes, or rice, the dish is just enjoyed as is. I kept to the recipe in the cookbook for the most part but did edit it ever so slightly to include the lovely mushrooms I picked up at the Kennett Square Mushroom Festival this weekend. I also substituted in Herbes de Provence because I couldn’t find my thyme anywhere. Ingredients (Serves 4):

  • 1 tbsp clarified butter (Ghee) – make sure its organic and comes from grass fed cows (or olive oil to make dairy free)
  • 4 slices uncured bacon, cut into 1/2 inch pieces
  • 2 lbs grass fed beef, cubed
  • 1 lb assorted mushrooms (I used beech, oyster, and trumpet)
  • 2 white onions, thinly sliced
  • 3 carrots, peeled and thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp Herbes de Provence
  • 1 bay leaf
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cracked black peppercorns
  • 2 cups organic dry red wine
  • 1/2 cup beef stock (make sure there is no sugar added)
  • parsley, chopped, for garnish

Continue reading Slow Cooker Boeuf Bourguignon

Slow Cooker Pork with Cider Broth over Spaetzle

If you follow me on Twitter or Instagram, you may be aware that I went to the most piggy event I’ve ever been invited to, Cochon EPIC, back at the end of July. I went through a considerably long stage in my life where I absolutely refused to have any kind of pork product: no ham, no ribs, not even bacon. As I began cooking for myself, I realized that pig wasn’t nearly as awful as I thought and have since slowly started incorporating it back into my life (although I still don’t fully get ham and probably still need some time before I decided to try it.)

Anyways, going to this event was a big deal for me. I was about to eat pig, and basically nothing but pig, for an entire event.  I couldn’t pass up this challenge especially when Crispin Cider offered me a ticket! One thing I’ve definitely learned in cooking is that there is rarely an ingredient I actually don’t “like.” I may not like the preparation, but to discount an ingredient entirely isn’t fair. So what better way to give pork a chance than with some of the best local chefs preparing it? “EPIC” is the perfect way to describe this event. It was absolutely insane. The chefs used all parts, and I really mean all parts, of the pigs to deliver outrageous treats for attendees: pork-fat matzo balls, cured pork loin “lox,” pork blood waffles, pork snow cones, and naturally, a scrabble bar (we are in Philly after all).  I also was completely star struck to see all these amazing chefs in one location: David Katz, Kevin Sbraga, Marc Vetri, Jason Cichonski and more!   I grabbed a Crispin cider to wash all the porky goodness down and was really pleasantly surprised by the taste. It is, well, crisp, and really refreshing. I tend to think of cider as a fall beverage, but Crispin easily translates into a summer drink as well. And it pairs wonderfully with pork. So naturally, I needed a bit of a break from pork after the event, but I couldn’t stop thinking about making a dish with pork and Crispin Cider. I found a recipe for Slow Cooker Pork and Cider Stew on the Whole Foods website and used it as a base for my recipe below.

Ingredients:

  • 3 leeks, white and light-green parts only, sliced
  • 2 lbs pork loin
  • 2 red apples, peeled and sliced
  • 1 cup baby carrots
  • 6 cloves garlic, minced
  • Salt and pepper, to taste
  • ¾ cup Crispin Cider
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon corn starch
  • 1 box spaetzle

Continue reading Slow Cooker Pork with Cider Broth over Spaetzle

Exit mobile version