Homemade Fried Chicken & Mashed Potatoes

I used to live in a small town where the height of weekend entertainment was hanging out at Pathmark and going to the movies (back before tickets were 11 bucks a pop). To go anywhere exciting, you needed two things: a car (or someone with a car) and to drive at least thirty minutes down the highway. We didn't even have a Starbuck's anywhere remotely close. A few years ago, when a Sonic opened up, it was such a big deal that for weeks you couldn't go anywhere near it because the drive-thru lines were so monstrous. My brother once waited for almost two hours to get service from the roller skating waitstaff. 

Recently, I moved (thank God). I moved to a town with a main road that's been affectionately dubbed Junk Food Alley. Nearly every conceivable fast food chain is located only 5 minutes away. Well, there's no Taco Bell. A great travesty. 

Anyway, the point I'm trying to make is, when fast food is so easily within arm;s reach, it's tempting to make the wrong decisions when it comes to making food choices.

Other than Taco Bell, my biggest fast food weakness is KFC. 

Yesterday, tomorrow, and forever!

One day - actually, for several days - I was jonesing real bad for some KFC. It was all I could think about eating. But I really didn't want to spend money on fast food; it's just so bad for you, and my body's not really the type that can handle fast food. Every so often I'll cave and go to Taco Bell or Wendy's, but at KFC, I can really do some damage. So, what was my solution? Make it myself! Google is a marvelous tool for curious, novice cooks!

Frying is a technique that I had been tentative about trying, especially when I first attempted to make English-Style Fish & Chips. I thought it would be a dreadfully messy venture, sure to leave me with horrific scars from splattering oil. But, as it turns out, like most of my culinary assumptions, I was wrong! If you've got a deep enough stockpot, you can fry.

This recipe is not exactly the Colonel's 11 herbs and spices, but it's just as good. It comes from the Food Network's website, courtesy of Ina Garten, aka the Barefoot Contessa. I decided at the last minute to make homemade mashed potatoes and didn't think to take pictures of the process. However, I will include the recipe so that you can have a good old Southern family dinner!

Please note: the chicken needs to be prepped OVERNIGHT!


OVEN-FRIED CHICKEN, courtesy of the Food Network & Ina Garten
YOU WILL NEED:
2 (3 lb) chickens, cut into 8 serving pieces
1 quart buttermilk
2 cups all-purpose flour
1 tablesppon kosher salt
1 tablespoon ground black pepper
Vegetable oil or vegetable shortening

mise-en-place

Oh, buttermilk - my arch nemesis. We meet again. Luckily, this time I was in need of an entire quart and it did not go to waste! Huzzah! It is, however, still gross.

As you're probably well aware, I am all for shortcuts. Instead of getting two 3-pound chickens that I had to dismember myself, I found in the meat department, the most glorious thing: a whole chicken already cut up, by Perdue! AH! It was about one dollar more expensive than buying a pre-dismembered chicken, but you know what? If I don't have to do it, I'm going to pay that extra dollar. So, if you know how to take apart a chicken, disregard this shortcut. But if you're a little too nervous to attempt it yourself, Perdue's whole cut up chicken is right up your alley. Be forewarned, the breast pieces are monstrous! I had to to fry them one at a time because my stockpot simply was not big enough.

Alright, let's make some finger-lickin' fried chicken in your very own kitchen!

1. Place all the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

2. Preheat the oven to 350 degrees F. Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture (if your bowl has a lid, it's much simpler if you cover the bowl and shake it to coat the chicken pieces).

3. Pour oil into a large, heavy-bottomed stockpot to a depth of 1 inch and heat to 360 degrees F on a thermometer. Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces.

5. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan (if you do not have a metal baking rack, it is perfectly okay). Allow the oil to return to 360 degrees F before frying the next batch.

6. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink on the inside. Serve hot.

Now, like I said, I decided at the last minute to make homemade mashed potatoes. I know I said in the Costolette alla Pizzaiola entry that there's nothing wrong with instant mashed - and there isn't. But I was craving a chunky type of side dish. Not quite instant mashed, and not quite baked potatoes. Homemade mashed potatoes are, in my opinion, that perfect compromise.


TRADITIONAL MASHED POTATOES, courtesy of Allrecipes.com
YOU WILL NEED:
6 medium potatoes, cubed (russet or red or a combination of both will do)
1/2 cup warm milk
1/4 cup butter or margarine
3/4 teaspoon salt
Dash of pepper, to taste.

You will also need a large saucepan or stockpot, and a large ore medium-sized mixing bowl. 

1. Place potatoes in a saucepan and cover with water. Cover, and bring to a boil.
2. Cook for 20-25 minutes, or until the potatoes are very tender.
3. Drain well, place potatoes in a mixing bowl. Add milk, butter, salt and pepper.
4. Mash and serve!

If you don't have a potato masher, any broad type of spoon will do. I like it a little chunky so I didn't have to do a lot of mashing.

Anyway, there you have it! This chicken was perfect. It was easy, despite the frying. My only gripe was that it took just so long to make. But then again, I started cooking late and maybe I was just impatient.

I'm tagging this as EASY and SIDE DISH. Both the chicken and potatoes are easy. If you've never tried to fry before, I'd say this is the perfect recipe to try it out on. I don't think I'll ever buy fast food fried chicken ever again! By the way, it tastes DELICIOUS cold - just like good fried chicken should!

Well, tonight is leftovers night. Tomorrow is chicken piccata and Sunday is homemade New England clam chowder! YUM! Then I'll be gone for a few days. Can you stand it?

Until next time - eat, drink and be merry! Happy Friday!

"Everyone's Favorite" Lasagna

Lasagna has to be one of the most comforting comfort foods ever. I know I say that a lot, but I really think lasagna tops the list every single time. It's got pasta, which is my favorite food. It's got tomato sauce - full of antioxidants and lycopene, which is a carotene that has been medically proven to reduce cancer risks. And, it's got ricotta cheese, which is a thick, creamy Italian cheese that's usually made from sheep's milk and is incredibly versatile, used in many Italian dishes from calzones to cannolis.

Everyone has their own way of making lasagna, and they're all right. Some used pre-shredded mozzarella, others prefer to use slices. Some used homemade sauce, like this one. Others use jarred sauce - which is okay, but I don't think it's as good as making it yourself, which is just as easy and a little cheaper than buying it ready-made. This version is very basic and 100% delicious and comes from my favorite cookbook!

"EVERYONE'S FAVORITE LASAGNA", courtesy of "365 Ways to Cook Pasta"
YOU WILL NEED:
1/4 cup of olive oil
1 pound lean ground beef
1/2 cup chopped onion
2 garlic cloves, crushed
2 (28oz) cans Italian-style plum tomatoes, drained with juices
1 (8oz) can tomato sauce
1 (6oz) can tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
15 plain or spinach lasagna noodles
1 (15oz) container ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped Italian flat-leaf parsley
1 egg, beaten
1 pound mozzarella cheese, sliced thin or shredded

mise-en-place

You will also need a large wide saucepan, a pasta pot, a medium mixing bowl and a 9x13-inch baking dish.

....My God that's a lot of ingredients. I nearly gave up trying to get my mise-en-place together, it was never ending! But it's not like any of these ingredients are hard to get a hold of, and everything is used. Also, it turns out that my container of flat-leaf parsley went bad before I could use what was left, so I simply substituted dried parsley flakes.

If you've never cooked lasagna noodles before, here's a hint: if a recipe calls for 15 noodles, cook at least 17 or even 18. It never hurts to have extras if something happens during cooking and the noodles break or rip beyond usage (and how else are you going to know if it's done unless you take a bite?).

Please note: though this recipe is easy, it is not a quick fix. The sauce needs to simmer for a minimum of 90 minutes before it can be used and the lasagna itself cooks for nearly an hour before resting about 15 minutes before cutting into it.


Let's cook!



1. Heat the olive oil in a large wide saucepan; add the ground beef, onion, and garlic. Saute, stirring, over medium heat until the meat is browned, about 10 minutes.

 
2. Add the tomatoes, tomato sauce and paste, basil and oregano. Cook, stirring occasionally, over medium-low heat until the sauce is cooked down and thickened, 1 1/2 to 2 hours (there should be 4 cups of sauce left). Season with salt and pepper (NOTE: If the tomatoes do not break down on their own during the cooking process, break them up using the back of a wooden spoon).

3. Cook the lasagna noodles in plenty of boiling salted water until al dente, about 12 minutes; drain. Let noodles sit in a bowl of cool water until ready to use.

4. Beat the ricotta, Parmesan cheese, parsley and egg together; set aside (I prefer to use my hands to mix it together).

5. Heat the oven to 350 degrees F. Select a 9x13 shallow baking dish. Add about 1/2 cup of the tomato sauce to the bottom of the dish. Lift the noodles from the water individually and blot dry on paper towels. Arrange a slightly overlapping layer of 5 noodles on the bottom of the dish.

6. Dot the noodles with half the ricotta mixture (or use a rubber spatula to lightly spread it around); add about a third of the remaining sauce and arrange a layer of a third of the mozzarella slices (or shreds) on top. Arrange a second layer of 5 slightly overlapping lasagna noodles. Dot with the remaining ricotta, half of the remaining tomato sauce and half the remaining mozzarella.

...and so on and so on

7. Top with the 5 remaining lasagna noodles in a slightly overlapping layer; add the remaining sauce and a layer of the remaining mozzarella.

8. Bake until cheese is melted and mixture is bubbly, about 50 minutes. Let stand at least 15 minutes before serving.

Whew. This dish is just exhausting to make. But the reward is worth it! Wednesday night is, as always, "Face Off", and we had our friends over. Lasagna is a perfect dish to make when feeding a lot of people - who doesn't like lasagna? Needless to say, the entire pan was gone after feeding five people. I kind of wish I had made TWO pans so that there would be plenty left over!

I hope you guys enjoyed this recipe. I know a lot of the recipes I post seem advanced to those who are afraid of the kitchen, so every so often I enjoy posting simple ones like this. I think everyone needs to know how to make a decent lasagna!

Coming up next: finger lickin' fried chicken! And until next time: eat, drink and be merry!

Costolette alla Pizzaiola

Or, "pork chops with tomato sauce". I like being all fancy. I know, you probably thought you were getting some kind of pizza dish, huh? Sorry to disappoint you, but "pizzaiola" is just a fancy way of saying "tomato sauce". When a dish is cooked "alla pizzaiola", it means the tomato sauce was used to tenderize the meat.

So, howdy there! I hope you're ready, because I'm going away for a week and not cooking. My fiance is going to be on his own for FIVE DAYS! ZOMG, I better unplug every single appliance and put a lock on the microwave and only give Colleen the key. 

No, I'm kidding. My fiance has the ability to cook, he just chooses not to because now he has me to do it ;-)

Anyway, because I'm not going to be home or cooking, I'm going to be posting up a storm over the next few days! I've got FOUR - count 'em, FOUR - recipes coming up! I'll tell you what they are later!

This recipe, at first glance, looked incredibly difficult. Turns out, it's really not! I was so excited to discover this!  This is an impressive recipe. It just needs to be broken down in a way so that it's not overwhelming. 

COSTOLETTE ALLA PIZZAIOLA (Pork Chops with Tomato Sauce), courtesy of "Basic Italian"

YOU WILL NEED:

4 pork chops, not too thick (cutlets will also work)

Salt, freshly ground black pepper

4 sprigs fresh marjoram or oregano

4 cloves garlic

1 (14oz) can peeled tomatoes 

1/4 cup olive oil 

1/2 cup red wine 

1 tablesppon tomato paste 

1 tablespoon capers (optional)

mise-en-place

You will also need a large skillet. I did not have fresh oregano or marjoram, and there's absolutely no harm in using dried herbs. It doesn't make you a bad cook, it doesn't make you a cheater. Especially if it's an herb you don't use very often. I rarely if ever cook with oregano, so I stick to the dried stuff. I love rosemary (especially on potatoes!), so I always make sure I have fresh on hand.

A quick note about cooking with wine: I am not a vino whatsoever. I mean, I drink Arbor Mist, okay?! AND IT'S DELICIOUS. But when it comes to the real stuff, I haven't a clue. However, the best rule of thumb is, if you wouldn't drink it, don't cook with it. NEVER buy "cooking sherry" or "cooking wine". Spend a little extra and get the good stuff.

Now, if you're an idiot when it comes to wines, like myself, when in doubt, ask an expert. I happen to have a Bottle King right by my apartment, but if you go into pretty much any liquor store, they usually know their stuff. Explain that you need a good red wine (or white or sherry, or whatever) that is suitable to drink and cook with, preferably for under ten or fifteen dollars (depending on your budget) For example, when I made French Pot Roast, I needed a dry red wine. I explained to the salesperson what I needed, and he was very knowledgeable - he led me to a bottle of Cabernet Sauvignon that only cost $10, and not only have I used it in several recipes, I've even had a glass or two. It turns out, I'm learning to love wine!

Put down your glass and let's cook, okay?

1. Pat chops dry and season on both sides with salt and pepper. Rinse and dry herbs, strip off leaves and tear in half any large leaves (if using fresh).

2. Peel garlic, cut in half and then slice thinly. Chop tomatoes and reserve the juice from the can. 

3. In a pan, heat 3 tablespoons of the oil. Saute chops on both sides at high heat until lightly browned; remove and transfer to a plate. 

4. Pour remaining oil into pan. Stir in garlic and saute briefly. Add herbs, tomatoes with their juice, wine and tomato paste; season with salt and pepper and simmer for about 5 minutes to reduce the sauce a bit.

5. Place chops in the sauce and spoon a little sauce over the top. Reduce heat, cover and simmer for about 15 minutes. 

6. Garnish with capers if desired, and serve! 

YUM! The pork chops came out GREAT! They were moist and flavorful and the sauce had a great tang to it thanks to the red wine. In fact, I was thinking that this would make a great pasta sauce. A little pizzaiola sauce, a little Italian sausage over linguine - fuhgeddaboudit!

I was going to make roasted potatoes to go alongside this dish, but I didn't have the energy. There's nothing wrong with instant mashed potatoes! A little peas and pearl onions and I had a meal that I was proud to serve! This is a great recipe to serve if you're having a special gathering of extra-special people. It looks and tastes impressive but the work is minimal (and cleanup is a breeze, by the way, considering everything is done in one pan). 

Okay, so I've got some great recipes coming up this week: a great lasagna recipe, an easy chicken piccata and an even easier fried chicken recipe, and, as a grand finale: homemade New England clam chowder! I'm particularly excited about that. It's yet another crock pot recipe, so you know what that means - tons of leftovers!

By the way, I want to thank my readers who have been so excited to try the recipes featured here! There are only two that I know of, but if there are more of you out there, let me know! What did you try?  Did you like it? What was hard or easy about it? If you haven't, do you want to try any of them? Talky, talky! =)

Until next time - eat, drink and be merry!

Chicken Creole with Turkey Kielbasa

It feels like forever since I blogged, but in reality it's been less than a week! I think it's because this week I actually skipped out on post! I'm so ashamed by this this that it borders on ridiculousity.

Wednesday afternoon, my fiance and I decided, completely out of the blue, to drive to Pennsylvania to go to Borders. As in, the bookstore. Now, we have not one but TWO bookstores within a half hour drive of our apartment. But it went like this: while we were out running errands, we decided to swing by a local bookstore that we knew was going out of business. However, when we pulled into the parking lot, we were just in time to see a bunch of dudes loading shelves into the back of a truck. Well, crap. 

So, we decided that we were going to just go to Borders in the mall in the next town over. But, after driving for about 20 minutes, I found out there was no Borders in that mall. Where's the closest one, from where we are now? Pennsylvania. Alrighty, then. 

What I totally forgot about was dinner - Sloppy Joes for "Face Off" night. The recipe I had took a whopping 6 to 8 hours in the crock pot. We have a terrible habit of eating very late at night on "Face Off" night. If we were going to eat by a decent hour, everything had to be in the crock pot by 1:30, at the latest, and only if I cooked it for 6 hours instead of 8. But where was I at 1:30? Pennsylvania. 

Okay, I thought. I think I can fudge this a little. If I can make it by 3:30, it will still be okay. This was not the case. We didn't get home until after 4pm, and by that time I was so frazzled and stressed about getting everything done on time that I just wanted to bang it out and get it in the crock pot. We didn't eat until a quarter after 10, by the way.

The Sloppy Joes came out awesome, though. Just saying. Despite the fact that it was an undeniably easy recipe, I just didn't have the patience to photograph and post. I'll make sure to post a similar recipe in the future.

This recipe was definitely not the easiest one I have attempted. Not because it was difficult - it wasn't. However, it involves a lot of time-consuming chopping that makes this a little bit more of a weekend type recipe, one that you prepare on a Saturday or Sunday morning so that you can enjoy the day out with your family or friends or significant others and come home to a relaxing dinner!

I'm making this recipe in honor of my recent trip to St. Lucia, where the Caribbean cuisine is heavily influenced by Creole culture. Lots of spices and stews! The original title of this recipe, from the "Crock Pot Recipe Collection", is "Cajun Chicken & Shrimp Creole". However, I was strapped for cash and did not want to spend money on buying the amount of shrimp the recipe requires. So, while I will provide the recipe as it is printed (don't I always?), I'll show you how to make proper substitutions that are good for you and your wallet!

CHICKEN CREOLE WITH TURKEY KIELBASA

(or, Cajun Chicken and Shrimp Creole) 

Makes about 6 servings

YOU WILL NEED:

1 lb boneless, skinless chicken thighs

1 red bell pepper, chopped

1 large onion, chopped 

1 stalk celery, chopped 

1 (15oz) can stewed tomatoes, un-drained and chopped

1 clove garlic, minced 

1 tablespoon sugar 

1 teaspoon paprika

1 teaspoon Cajun seasoning

1 teaspoon salt 

1 teaspoon black pepper 

1 pound shrimp, peeled, deveined and cleaned

1 tablespoon fresh lemon juice 

Louisiana-style hot sauce, to taste 

Hot cooked rice 

mise en place

So...many...ingredients.

The only equipment you will need is at least a 4.5-quart crock pot. However: if you have a 5-, 6-, or 7-quart crock pot, you must double all your ingredients. My crock pot happens to be 6 quarts, so I had to double. See why I didn't want to use shrimp? Two pounds of it would easily cost me about $20. 

This is something I learned from my mom: when cooking in a crock pot, if you omit something (like how I omitted the shrimp), you must make up for it. Otherwise, your liquid-to-solid ratio is going to be off, and the recipe might not come out as good. 

You do not have to replace the shrimp with turkey kielbasa. You can use regular kielbasa, or andouille sausage, or even sub an extra pound (or two) of chicken. Make sure you buy the kielbasa already fully cooked. As long as you have 2 or 4 pounds of meat/protein (depending on if you're doubling), the possibilities are limitless and delicious. In this recipe, I used three pounds of chicken and one pound of kielbasa.

Here is the recipe as written, with my comments/substitutions in italics.

1. Place the chicken thighs at the bottom of the crock pot

2. Add chopped bell pepper, chopped onion, diced celery, tomatoes with the juice, minced garlic, sugar, paprika, Cajun seasoning, salt and pepper. Cover; cook on LOW 7 to 9 hours or HIGH 3 to 4 hours (the longer the cook, the more tender your chicken will be).

give it a good mix to evenly distribute spices.

3. Add shrimp (or kielbasa, if using), lemon juice and hot sauce. Cover; cook on LOW 45 minutes to 1 hour (or until shrimp are done).

4. Serve over hot cooked rice!

A beautiful dish, if I do say so myself! The recipe says that it feeds 6, but when doubled it could easily feed at least 8. It could quite possibly feed up to 12 people! Therefore, I am labeling this Pot-Luck, because it is a perfect dish to bring to a dinner party or any type of gathering where food would be welcomed and appreciated. Don't forget to bring some extra hot sauce for those who love the spice. 

I love very savory foods, and the finished dish didn't have enough "kick" for me. So, instead of two tablespoons of lemon juice, I added as much juice as I could squeeze out of the thing. Also, I added extra sprinklings of salt, pepper and lots more Cholula - which isn't exactly Louisiana-style hot sauce, but it did the trick. Of course, you are free to adjust the spices and flavors as you wish and make it truly your own!

Upcoming recipes are TBD...short way of saying "I have to freaking clue". But until next time - eat, drink and be merry!!

PS: Guess what I saw a commercial for today? McCormick Recipe Inspirations!!! Remember, I used them here and here? Finally, some recognition for an awesome product!

PPS: New tag for this and other recipes: Lots of Leftovers! Meaning, this dish will not only feed you for one meal, but it guarantees more.

PPPS: I've added ads to the site to help me generate a bit of revenue. So if you love me, click on some ads and help me make a little extra money! =)

Garlicky Tortellini and Spinach Tomato Soup

March has finally arrived, and spring is at our heels. Every day I'm seeing more and more grass in my courtyard and the days are getting warmer and warmer! Pretty soon we'll be leaving our jackets at home and it won't be getting dark until way after 8 o'clock at night. 

Despite the fact that the temperature is steadily rising during the day, the nights are still pretty cold and miserable. My favorite thing to have at dinnertime on a cold night is a chunky, flavorful soup. 

For about 9 years, my mother owned her own restaurant where she became famous for her soups. She had over one hundred recipes and they were all delicious. She even had a soup-call list: you gave the waitress your name and phone number, and someone would call you the day your favorite soup was being served! That's basically like having your favorite clothing store call you the day before they have a blowout sale and  telling you that you can be the first person in the store that day.  One of Mom's customers once referred to her as the Soup Nazi!

But, being Jewish, she politely refused to be called that. Thus she became known as the Soup Goddess, and held that title for several years. She even served chilled fruit soup in the summer!

If it's one thing I miss from my mom's restaurant, it's the endless soup supply. I've spent several years living in the shadow of the illustrious Soup Goddess, but now it's my time to shine! This filling soup recipe comes from The Nest, one of my favorite lifestyle websites!

GARLICKY TORTELLINI AND SPINACH TOMATO SOUP, courtesy of TheNest.com

Serves 2-3
YOU WILL NEED:

2 tablespoons unsalted butter

6 to 8 cloves garlic, chopped

4 cups homemade or low-salt chicken broth

6 oz. fresh or frozen cheese tortellini

14 oz canned diced tomatoes with their liquid

10 ounces fresh spinach, washed and stemmed; coarsely chopped if large 

8 to 10 leaves basil, coarsely chopped

Grated Parmesan

mise-en-place

You will also need at least a 5 qt saucepan. I made no ingredient substitutions, though I did buy whole wheat tortellini as opposed to regular. I really wanted to get spinach tortellini, but my supermarket only sold it in big packets, and I didn't want to buy that much. I actually had to buy a packet of basil this time. My first basil plant was stripped clean; and the second one didn't last as long. I got maybe one use out of it before it wilted and nothing I did could save it. Well...it was good while it lasted.

Let's make soup!

1. Melt the butter in a large saucepan over medium-high heat

2. Add the garlic and saute until fragrant, about 1-2 minutes

3. Add the broth and bring to a boil

4. Add the tortellini and cook halfway, about 5 minutes for frozen pasta; less if using fresh.

5. Add the tomatoes and their liquid, reduce heat to a simmer, and cook just until the pasta is tender

6. Stir in the spinach and basil and cook until wilted, about 1-2 minutes

7. Serve sprinkled with grated cheese

 A nice and simple soup for a cold winter night in about 15 minutes! It was a meal in itself. I couldn't believe how easy it was to make, for someone who hasn't really made soup before. I mean, I have made soup before, but only once and it was far more complicated. I'll most likely revisit the recipe for posting purposes.

In the tags, I've labeled this as vegetarian, despite the fact that chicken broth is used. There's no harm in subbing vegetable broth. Also, there's now a soup tag! I have more soup recipes planned for the future, so I might as well add it.

Tomorrow is Wednesday, so that means "Face Off" night! I'll be making crock-pot Sloppy Joes.  Thursday night, I'm not cooking, since Colleen has invited us over for taco night! Saturday is a special night - a friend of ours is visiting from Brooklyn, so I have a nice Chicken Creole recipe planned. At some point, I'm embarking on a great Italian recipe: costolette alla pizzaiola, or, pork chops with tomato sauce. YUM!!!

Until next time: eat, drink and be merry!