Crockpot Sausage and Cabbage

Slow Cooker Kielbasa and Cabbage 

I’ve posted similar recipe already but there’s so many…with variations; meaning it’s really flexible…to your family’s preference or what’s at hand.  I always use kielbasa. Also, I didn’t use potatoes & i did add carrots.  I also use Better Than Bouillon (that varies with what I have also; ham base, chicken…VEGETABLES 😀 ) & a little sprinkle of brown sugar. ♡ The broth tastes SO good…I don’t need any mustard or vinegar, apple juice, etc.. Although that sounds good too (Bragg Organic Apple Cider Vinegar)…even some apple slices. For this time though,  I kept it simple & quick prep. Sharing the following recipe from “Simplify Live Love” ~

Oh…btw, I do have the “Hamilton Beach Slow Cooker” AND “Crockpot”, like them both.

Ingredients

  • 1 small head cabbage, coarsely shredded
  • 1 large onion, coarsely chopped
  • 1 1/2 to 2 pounds organic kielbasa
  • 1 cup apple juice or water works just as well, honestly
  • 1 TBS dijon mustard
  • 1 TBS apple cider vinegar
  • 2-3 large potatoes, diced
  • 2-3 large carrots, diced
  • salt and pepper to taste

Instructions

  1. Layer the cabbage, onion, potatoes, carrots, and sausage in a 5 or 6 qt. crockpot.
  2. Whisk together the juice, mustard, vinegar and pour over crockpot ingredients.
  3. Cover and cook on low for 8 to 10 hours. (My crockpot cooks it faster than that – it’s usually ready after only 4-6 hours instead so prepare to adjust the time depending on your crock pot.)
  4. I’ve also cooked it on high for 1 hour and then on low for 3-4 hours when I forget to get it ready earlier in the day.

I love this recipe because it is quick, frugal and delicious. My crockpot is my work horse! If you’re looking for a good slow cooker, I highly recommend this  Hamilton Beach 6 qt version. I’ve had this slow cooker for a number of years now and have been very, very happy with it.

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.It’s not TOO warm for this meal, well…to us ever, but for anyone…it’s a beautiful day!

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Slow Cooker Cabbage, Sausage and Potatoes 


Slow Cooker Cabbage, Sausage and Potatoes 

Great for a cold day or night. Easy delicious comfort food. 

😀

INGREDIENTS

  • 1½ lbs potatoes, quartered 
  • 2 packages kielbasa, smoked sausage, unsmoked- sliced
  • 1 small head of cabbage (or 6 cups)- chopped
  • 4 cups stock (chicken, vegetable or ham)
  • Salt and pepper to taste
  • 1 Bay Leaf
  • Pssst….I did sprinkle a little brown sugar in there 😉

My daughter adds carrots & loves it. Flexible recipe for sure 😀 

And

I layered, starting with potatoes & onion 

INSTRUCTIONS 

  1. Place all the ingredients in a6 quart slow cooker
  2. Cook on low for 6-8 hours




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Extra pics; to get them off my phone and well..I like pictures of food LOL-samu-chan.gif

And I’ve upped the amount of sausage.

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Slow Cooker Garlic Mashed Potatoes

Slow Cooker Garlic Mashed Potatoes

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Slow Cooker Garlic Mashed Potatoes

 
Slow Cooker Garlic Mashed Potatoes

Mashed potatoes have to be one of my favourite side dishes for pretty much any meal! There is just something magical about those creamy, buttery warm mashed potatoes! Usually I make mashed potatoes on the stove top and although it’s easy, it’s even easier in the slow cooker! You just need to throw the potatoes and the garlic in the slow cooker in the morning and you have perfect mashed potatoes by dinner time! Mashed potatoes on the stove top only take about 30 minutes to make but that’s usually right when you are pulling the roast out of the oven and fixing the other sides so it’s a real relief to be able to remove one side dish from the chaos! You can throw the potatoes in the slow cooker in the morning, add the butter, cream, etc. and mash them a few hours before the meal leaving them in the slow cooker on the keep warm setting so they are completely done long before you start the final preparations of the meal! No matter how you mash these slow cooker garlic mashed potatoes, they are sure to be a hit at your next meal!

Slow Cooker Garlic Mashed Potatoes
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Slow Cooker Garlic Mashed Potatoes
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Slow Cooker Garlic Mashed Potatoes
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Slow Cooker Garlic Mashed Potatoes

Slow Cooker Garlic Mashed Potatoes

Prep Time: 5 minutes Cook Time: 4 hoursTotal Time: 4 hours 5 minutes Servings: 4

Super easy and tasty slow cooker garlic mashed potatoes!

ingredients
  • 2 pounds potatoes, diced
  • 4+ cloves garlic, peeled
  • 1/4 cup broth or water
  • 2 tablespoons butter, cubed
  • 1/2 cup sour cream
  • 1/2 cup parmigiano reggiano (parmesan cheese), grated
  • 2 tablespoons parsley, chopped
directions
  1. Place the potatoes, garlic, broth and butter in a slow cooker and cook until the potatoes are nice and tender, about 4+ hours on low or 2+ hours on high, before adding the remaining ingredients and mashing!
Option: Replace the sour cream with Greek yogurt or cream cheese.
Option: Omit the cheese or replace it with your favourite cheese!
Option: Add one tablespoon white miso paste!
Note: You can keep them in the slow cooker on the keep warm setting for a few hours!
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Again…another good one from Kevin’s CLOSET COOKING!
@
That & Bon Appétit are top 2 favoriteS

Ham and Potato Corn Chowder

Ham and Potato Corn Chowder

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Ham and Potato Corn Chowder

from Kevin’s CLOSET COOKING 
Prep Time: 10 minutes Cook Time: 20 minutesTotal Time: 30 minutesServings6 (2 cup servings)

A lighter, creamy and tasty ham and potato corn chowder that is pure comfort in a bowl!

ingredients
  • 3 tablespoons oil or butter
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1/4 cup flour (or rice flour for gluten free)
  • 2 cups ham broth or chicken broth
  • 2 cups milk
  • 1 1/2 pounds potatoes, diced small and optionally peeled
  • 8 ounces ham, diced
  • 1 cup corn
  • salt and pepper to taste
directions
  1. Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
  2. Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
  3. Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
  4. Add the ham and corn, cook until heated and season with salt and pepper.
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Option: Start by cooking 4 strips of bacon, crumbling and setting aside before using the bacon grease to cook the veggies instead of the oil and then use the crumbled bacon as garnish.
Option: Omit the carrots and celery.
Option: Replace the potato with cauliflower.
Option: Fry the ham until slightly crispy on the outside before adding it to the soup.
Option: Add 1-2 tablespoons white miso paste by taking some of the hot broth and mixing it into the miso in a bowl and then mixing it back into the chowder as you remove it from the heat. (The miso adds a nice umami flavour!) Note: miso is salty so you will not need to season with as much salt.
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How to Make the Best Potato Salad

the Best Potato Salad

the Best Potato Salad

From Foodie Crush

Because…well, because it’s just happens to be the same way I make mine, my mother made hers, my grandmother…and now my daughter.
*We have been known to toss some thinly sliced radishes in

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How to Make the Best Potato Salad

This isn’t my first potato salad recipe rodeo on this bloggity blog, but it’s for sure my favorite and dare I say, the best.
Okay, that might be a pretty bold statement, stating this potato salad as the best. I’ve shared several variations of potato salad here including the more complicated, throw everything in but the kitchen sink Stetson Chunky Potato Salad  to my Roasted Potato Salad with Bacon Dressing  to my Loaded Baked Potato Salad that has definitely risen in the ranks of favorites.
But I’ve yet to share the number one potato salad that worms its way into nearly every BBQ, picnic or just good old fashioned supper at my house, the one I’m proud as punch to share when I go to other’s homes as well.

This classic potato salad is the one I grew up on. It’s the recipe my Grandma Mary Jane made, then passed onto my mom who made it to accompany every hamburger, grilled ribs or other summer deliciousness, and who then passed it onto me and my sister. It’s the recipe I spent many a summer afternoon making alongside my amazing mama, just like she did with hers. In fact, I’ve made it so many times I don’t even need the recipe. You know a recipe is that good when you know it by heart.

So, here’s how to make the best potato salad ever. Let’s get started…

How to Make the Best Potato Salad
About the recipe:

We use white potatoes, or Yukon Golds, in our family potato salad. White potatoes are a little creamier, a little sweet and hold their shape well after cooking. And becauses they have a thinner skin, they’re really easy to peel after boiling. I’ve tried using waxier potatoes in this mayo-based recipe but it simply resulted in a potato salad that was swimming in watery mayo because the potatoes didn’t absorb the sauce.

I’ve found the best consistency for boiled potatoes comes from adding the potatoes to cold water and then bringing them to a boil, rather than adding the potatoes to hot, boiling water. Like pasta, adding salt to the water, 1 to 1 ½ tablespoons, gives the potatoes some much needed flavor, so don’t be shy. Per my husband’s request, I add the salt once the water begins to bubble so it doesn’t sit on the bottom of my pan and pit the pan. He’s totally right.

Adding a few hearty splashes of white vinegar to the potatoes gives the salad it’s secret and subtle flavor punch. The key is to add the vinegar while still the potatoes are still warm, then let them rest so they absorb the tart flavor as the starches come out in the potatoes so they soften and absorb the flavors.

Chunks of celery and bites of mellower green onion add the needed crunch to classic potato salads. I’ve added diced pickles before because everything tastes better with pickles. Except this version of potato salad. I’m saving them for my tuna fish sandwiches.

In my mom’s recipe, she uses Miracle Whip rather than mayo for it’s slightly sweet flavor. And because that’s just what she’s always done. I’ve used both because as I’ve gotten older, Miracle Whip has exited the building for my taste buds. But lately, I’ve returned to my roots and gone back to the Miracle Whip because that’s what mom uses, and I must say, I’m gonna stick with it. If you’re a mayo fan, by all means, make the move but maybe, just maybe, give the old Whip a try.

My mom’s original recipe calls for just three eggs, but I’m a super fan of eggs in potato salad so I added an extra two. It probably stems from my adoration of egg salad. Feel free to adapt to your own taste.

Let’s talk celery seed. This is probably the only recipe besides a bloody mary (my favorite recipe is right here) that I use celery seed. But it’s an integral part of the flavor profile, so don’t skip it.

Don’t even dream about getting fancy schmancy with German browns, hearty seeded or Frenchy dijon mustards. Just like hot dogs, plain old yellow mustard is the best.
Allowing the potato salad flavors to meld is important here. If I’m planning on eating the salad on the day I make it, I’ll prepare it at lunch so it can sit and build the flavors or even overnight and will stay good in the refrigerator for up to 3-4 days. If it doesn’t get eaten up before then.

Hail to the best potato salad. Enjoy!

Recipe ~

Ingredients
6 medium white potatoes or Yukon golds, about 2½ to 3 pounds, quartered
3 tablespoons white vinegar
2 large celery stalks, diced
6 green onions, diced
5 hard boiled eggs, peeled
1½ cups Miracle Whip or mayonnaise
1 tablespoon yellow mustard
1½ teaspoons celery seed
kosher salt and freshly ground black pepper
paprika for garnish
Instructions
Bring potatoes to a boil in large pot of cold water that’s been liberally salted. Reduce the heat to medium high or a lightly rolling boil and cook for 10-15 minutes or until the potatoes are easily pierced with a pairing knife. Drain and let cool until just able to handle.
Peel the skins from the potatoes and cut into large diced pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar and stir. Allow the potatoes to cool, about 15 minutes. Add the celery and green onions. Chop 4 of the hard boiled eggs and add to the potato mixture.
In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Mix well into the potato mixture and season with more salt and pepper if needed. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.

Now you know I’m going to follow this up with a bunch of unnecessary photos…bcuz that’s how I roll.

Hey…I just remembered,  there are people who can’t read; they can follow the pictures.

No…I did not add pickles lol…this is the jar I bought Lily (my granddaughter) today

Smaller cook faster 😉

I did not add corn either hahaha.. but we are having fried chicken, potato salad & corn for dinner ♡

.let cool until easy to handle…

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They should peel easily but a paring knife helps…

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DECISIONS!

Smoked ✔

.before I found Penzey’s ♡

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YUMMM!

Cover & chill

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Crispy Smashed Potato Pancakes with Guacamole, Pico de Gallo, Bacon and Eggs

Crispy Smashed Potato Pancakes with Guacamole, Pico de Gallo, Bacon and Eggs

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– courtesy, once again, of the awesome. ➳ Closet Cooking

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A crispy smashed potato served topped with melted cheese, cool and creamy guacamole, crispy bacon, a fried egg with a runny yolk and a fresh tomato salsa!

ingredients
4 medium potatoes, scrubbed and pricked with a fork
1 teaspoon oil
salt and pepper to taste
8 strips bacon
1 cup cheddar cheese, shredded
4 eggs
1 cup guacamole
1 cup pico de gallo (fresh tomato salsa)
directions
Bake the potatoes on a baking sheet in a preheated 425F/220C oven until just tender, about 40-60 minutes.
Brush the potatoes with oil, season with salt and pepper and bake them on the top shelf of a preheated 450F/230C oven until golden brown and crispy on top, about 20 minutes.
Meanwhile cook the bacon and set aside on paper towels to drain
Sprinkle the cheese on the potatoes and bake until melted, about 5 minutes.
Cook the eggs as desires.
Plate the crispy smashed potatoes, top with the guacamole, fried egg and pico de gallo and enjoy!
Tip: Bake the potatoes and make the guacamole and pico de gallo the night before and/or make the guacamole and pico de gallo while the potatoes are baking.
Option: Use your favourite taco style condiments like salsa, sour cream, pickled jalapenos, etc.

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The Perfect Baked Potato

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The perfect baked potato has crisp golden skin on the outside and is pure white and fluffy on the inside.
 – – via What’s Cooking America

Not that I need a recipe after 40 years, but since I go by scent and appearance (& the feeling of how long it’s been 😉 ), I had to find it all written somewhere for those who it may be new to. Or God forbid…use a microwave lol.


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Baking Potatoes
Olive oil or butter
Coarse sea salt (optional)
 

 Any potato can be baked, but for the  with the desired flaky texture, it is recommended that mature, baking-type potatoes such as the Russet potatoes be used. Russets are known as a starchy potato, a baking potato, or a mealy potato. The starch gives the potato it’s characteristic fluffiness.

Make sure that the skin has a nice even brown tone without a greenish cast. Inspect the potatoes thoroughly to make sure that there aren’t any significant bruises, discolored spots, or sprouts.

A sprout of any size can be toxic, but you’d have to eat many sprouts to get sick. Do not buy potatoes if they have sprouted or have a green tint to the skin. The same is true for potatoes that turn a greenish hue. A potato in this condition is “light-struck” which causes a build-up of a chemical called Solanine. This is a natural reaction to the potato being exposed to too much light. The green part, if eaten in large quantity, can cause illness.

When baking a large amount of potatoes at one time, choose potatoes with uniform shapes and sizes; they will cook more evenly and get done at the same time.

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Adjust the rack in your oven to the middle position and preheat oven to desired temperature (see Cooking Temperature Chart below).

Rinse and scrub (I use a stiff-bristled brush) each potato under cold running water, as you will be eating the skins of these perfect potatoes. Don’t soak the potatoes (that will make them soggy.  or you’ll start cooking the outside and the inside won’t catch up). A majority of the vitamins and minerals are found in the skin, so don’t throw it away. Dry each potato thoroughly with a clean towel.

Look the cleaned potatoes over and remove any bruises or discolored spots with the tip of your knife.

Pierce each potato deeply with a fork or sharp knife four (4) times on each side at approximately 1-inch intervals. This will allow steam to escape during the baking. If you don’t pierce the potatoes, they may explode during baking in your oven. You don’t want this to happen as it makes a terrible mess in your oven!

Wrapping the potato in aluminum foil will produce a soft skin (not crispy). Technically this is  rather than (as the moisture in the potato remains trapped) and the light, flaky texture will be missing. The texture of a steamed potato is entirely different from that of a perfect baked potato. Save yourself the trouble and expense of wrapping potatoes in aluminum foil and serve perfect baked potatoes. My suggestion is to NEVER use aluminum foil when baking potatoes!

For a soft potato skin, rub the outside of the potato with olive oil, vegetable oil, or butter over the skins. I like to roll the potatoes in coarse or sea salt after rolling in the oil and before baking. Place coarse salt onto a small plate. Roll potatoes lightly in the salt. The skin is so yummy to eat!

Bake on racks of oven until tender.

Bake according to the Temperature Chart below. Do not overcook potatoes as the insides will be dry.

45 minutes at 400 degrees F.
60 minutes at 350 degrees F.
90 minutes at 325 degrees F.

Place the potato directly on the oven rack in a preheated oven. Place a baking sheet (I put a piece of aluminum foil) on the lower rack (below the potatoes) to catch any drippings.

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Potatoes are done if tender when pierced with a fork and the internal temperature reaches 210 degrees F. You can also use a meat thermometer to test for doneness.

You can also test for doneness by gently squeezing the middle of the potato (using a pot holder). If it gives in easily to your touch, it is done.

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This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo.

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Yumm!

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You know all the familiar toppings and about the “loaded” baked potato. So it’s all about personal choice. Me? I like it as simple as tasting “potato”, BUTTER & salt 😀

Caldo de Pollo (Chicken and Vegetable Soup)

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Caldo de Pollo (Chicken and Vegetable Soup)
from the Hispanic Kitchen

There is nothing more comforting than a bowl of warm soup on a cool night. Heat up some corn tortillas and you have a complete Mexican meal! The chicken and vegetable variation pictured in this post has to be my all-time favorite of my mom’s soup recipes. So whether you go with all vegetables or with both chicken mixed with vegetables, it will satisfy your soup cravings!

Ingredients:

Olive oil
6 to 9 chicken thigh pieces, bone in (if adding chicken)
1 medium white onion, diced
1 serrano pepper, minced (optional)
3 cloves garlic, minced
4 large carrots, peeled and chopped
4 stalks of celery, chopped
4 small white potatoes, cut into 1-inch pieces
Salt and fresh cracked pepper
Handful of chopped cilantro
½ head green cabbage, roughly chopped
2 Roma tomatoes, diced
Juice of 1 large lime
8 cups of chicken or veggie broth
2 bay leaves
4 ears of corn, cut in half (can use frozen niblets)

Garnishes:
1 cup sliced radishes
Lime wedges
Cilantro
Avocado
Serrano pepper, minced

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There is nothing like preparing homemade chicken stock for your favorite recipes.

     

Caldo de Pollo (Chicken and Vegetable Soup)

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There is nothing more comforting than a bowl of warm soup on a cool night. Heat up some corn tortillas and you have a complete Mexican meal! The chicken and vegetable variation pictured in this post has to be my all-time favorite of my mom’s soup recipes. So whether you go with all vegetables or with both chicken mixed with vegetables, it will satisfy your soup cravings!

Yields up to 8 servings

Ingredients:

Olive oil
6 to 9 chicken thigh pieces, bone in (if adding chicken)
1 medium white onion, diced
1 serrano pepper, minced (optional)
3 cloves garlic, minced
4 large carrots, peeled and chopped
4 stalks of celery, chopped
4 small white potatoes, cut into 1-inch pieces
Salt and fresh cracked pepper
Handful of chopped cilantro
½ head green cabbage, roughly chopped
2 Roma tomatoes, diced
Juice of 1 large lime
8 cups of chicken or veggie broth
2 bay leaves
4 ears of corn, cut in half (can use frozen niblets)

Garnishes:
1 cup sliced radishes
Lime wedges
Cilantro
Avocado
Serrano pepper, minced

There is nothing like preparing homemade chicken stock for your favorite recipes.

Directions:

1. If preparing the soup with chicken:Season the chicken with salt and pepper. In a large pot, heat 2 tablespoons of olive oil to medium heat, add the chicken pieces skin side down and brown for 4 to 5 minutes. Turn over and brown for 3 more minutes. Add the onions, serrano peppers and garlic, and cook for 3 minutes. Add the carrots, celery, potatoes, season with a little salt and pepper, and cook for another 3 minutes.
2. Add the remaining ingredients, cilantro, cabbage, tomatoes, lime juice, chicken or vegetable broth (if using), stir well to combine. When it comes to a boil, taste for salt and pepper, add as needed. Skim off the foam that biulds up as soup cooks. After about 40 minutes, carefully drop in the corn and continue cooking for another 15 to 20 minutes.
3. Serve soup and garnish with your favorite toppings. Serve with warm corn tortillas.

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Roasted Potatoes & Tomatoes

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Alright…. I can verify….it’s true, they’re good. And yes, the juice from tomatoes going into potatoes is yummy 😀

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I’m making this to go with grilled chicken kabobs…today.
I went over a lot of veggie kabob/grill options; finally made up my mind on this.
It’s because potatoes and tomatoes is what I have to work with yet they take very different times on a grill. It’s obviously doable but…this is simply easier. And it looks/sounds delicious 😀

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I know… I really have to do sonething about this phonecam #smh
OH btw, 230 degrees Celsius is 446 degrees Fahrenheit J/S 😀

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And so flexible too. Add your favorite seasonings to mix it up. Like garlic or basil or turmeric, onions….etc…
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Psssssst… #BALSAMIC ~ makes everything better 😉
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wood kitchen

roasted tomatoes and potatoes 1roasted tomatoes and potatoes 2

I have to say this is the best potatoes wedges I have ever made. The flavour of roasted tomato infused into the potato wedges, which is simply delicious.

Ingredients:

baby potatoes (10, cut into wedges), cherry tomatoes (8, halved), white pepper(1/2 teaspoon), mixed Italian herbs (1 teaspoon), olive oil, salt.

What to do:

  1. Preheat the oven to 230 degrees Celsius.
  2. Place all the ingredients in a shallow baking tray, sprinkle the herbs, drizzle with olive oil and season with salt and pepper.
  3. Bake for 50 minutes or until potatoes are golden and crispy.
  4. Serve as a side.

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Batata Bhaji – Spiced Potatoes

#Recipe save & share

Yumm!

GoanImports.com

Batata Bhaji is to an Indian what roasted potatoes is to an American. The potatoes are spiced to give it flavor. It is a vegetarian and a vegan recipe. In Goa there are a few variations one where curry leaf and cumin are the bold flavors, the other is ginger and cumin. This potato recipe can be made with or without coconut also with gravy or dry. The dry version can be used to make a favorite Indian snack called Batata Vada. A deep-fried potato dumplings coated with a garbanzo bean flour batter.

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Interestingly “Batata” in portuguese is “Potato” and is a word used all over in India but there is a difference in the pronunciation and you can tell the difference if you are familiar with both. This recipe was made mostly on Fridays at our home. The leftovers are used to make kids popular grilled sandwich for…

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