Hamberg Soup

We all have at least one recipe that reminds us of our childhood. That one recipe that we remember eating ever since we were itty bitty kids. Well, today I'm sharing one of my childhood favorites with you. My Grandpa DeCoursey would always make this hamberg soup and it was probably one of the only soups I actually liked. I don't know why but I've never been a huge soup eater. However, this is always a soup that I'd gladly eat as is without any delay. 

 If you thought chicken noodle soup is easy, than you've not made this soup before. Now of course, I've changed the recipe some to suit my tastes since I'm not a fan of canned veggies (which is what my grandpa used), but by all means sub out the frozen veggies and potatoes for a big ol can of Veg-All. Either way, you just plop everything into a large pot and walk away. Even if you're sick, this is just as easy as cooking up a pot of ramen, granted it takes a bit longer that boiling water, but this is not only tastier (in my opinion) but heartier as well.

• 1 lb ground beef
• 3 c. frozen mixed veggies
• 3 c. chopped potatoes, bite size
• 48 oz can crushed tomatoes
• 48 oz of water
• pinch of pepper flakes
• salt and pepper to taste

1. In a large stock pot over med heat add all ingredients except beef. 
2. Crumble ground beef into the soup mixture and bring to a boil. Reduce to simmer and cook for 30 minutes. Serve hot.

Undone Stuffed Pepper Casserole

I LOVE stuffed peppers but with it being just the Mr. and I, making stuffed peppers is a whole lot of work for just two people. Not to mention that there is no such thing as making just 2 stuffed peppers, the filling you make could stuff a grocery store worth of peppers. So... what does one do when cooking for two? ALAS, I have the solution for you! (okay if you don't know what it is yet, then you clearly haven't been paying attention to the website you're currently on). Instead of stuffing "x" amount of peppers to use up your filling, what about mixing it all together in a pan, throwing it in the oven and forgetting about it until the oven screams "BEEP"? Oh, did I forget to add that it tastes exactly the same as its stuffed pepper cousin? Yup! I don't know about you but I always end up chopping my stuffed pepper up on my plate creating a chaotic mess anyways. So why not skip the extra steps and make a casserole. The leftovers are delicious and if you are cooking for just one, this is a perfect make ahead dish, you can store the leftovers in individual servings in your freezer for dinners down the road.

Black Beans & Chorizo

One of the perks about being in the military is not only the fact that you get to see other places of the world that you might not have ever dreamed of ever going but the awesome people that you meet along the way. This recipe comes from one of my dear friends whom I met about five years ago. I am not really sure where she got the recipe from but I remember her making it one night when I was over her house passing the time while our husbands were deployed. I also remember pretty much polishing off the leftovers as the night wore on.

Creamy Beef and Noodle Casserole

One of the good and bad things about the military is moving. It is good because about once every few years you downsize and get rid of all the junk that you have accumulated over the years. It's bad because when a friend moves, you are usually the one taking all of that stuff. Usually when we move I invite my friends over to go through and take any food and cleaning products that I cannot take on the move with me and that is usually what everyone does around here. So this past weekend when the Mr. and I went out help one of our good friends get their stuff into storage for a deployment, I was not surprised to find myself leaving their place with more stuff in the vehicle than what I showed up with. Not that I am complaining because I wound up saving a trip to the commissary that weekend. Not only did I walk away with food but I was also given recipe magazines as well. So the next day when I was home, I looked through the magazines and found this recipe in Kraft Foods Holiday 2010 Food & Family magazine.

Italian Wedding Soup

I made this a few years ago for a new military couple who were just moving in to the neighborhood. They had driven across the country and since the Mr. knew the marine, he told them to come over for dinner when they got into town. I had no problem with it except that I had no clue what to make. What do you make someone who has been on the road for a week? Clearly not burgers or pizza but what is something that most people don't eat when on the road. Then it hit me... soup! I had Giada's Italian wedding soup recipe that I had been wanting to try and figured I would make that. It turned out to be a huge hit and the wife, who is now my very good friend, loved it. I will be honest, I don't think it was my personality that won her over, it was the soup. For some reason I have only made this soup twice, once for the couple and just recently. I love the soup but rarely think of making it or any other soup. I really should get into the habit of making this more often because it is delicious. I love the mini meatballs that are just bursting with flavor and the fact that this soup is just so easy to make, makes it a winner in my book. The only thing that takes time is forming the meatballs but it is well worth it in the end I think. We always add half of a pound of mini pasta like ditalini into the soup mainly because the Mr. likes them in there but I like it either way. I also used fresh spinach instead of endive because I could not find any in the stores out here.

Hot Dog Sushi

Don't let the name scare you, this is actually really good. It is a nice change from the every day sushi. I came up with making it when I was trying to figure out what to make the Mr. for that weeks lunch. He says that a turkey sandwich is fine but I would get bored with the same old sandwich every day of the week. So I am always wracking my brain trying to come up with some different kind of lunch I can send him off with for the day. Then it hit me, he likes hot dogs and he kind of likes sushi, so why not combine the two! I mean surely, what is not to love, right? I tried to think of everything that he puts on his hot dogs, pickles or relish, cheese and mustard and ketchup. That is where I back track, ketchup just didn't sound right in this so I stuck to mustard. Some would argue that you are not supposed to put ketchup on hot dogs but I guess you could say that we like to live on the wild side in this house. Go Ketchup!

Szechuan Noodles With Spicy Beef Sauce

This is probably one of my favorite pasta dishes. I came across this recipe over at Sherry's blog. I thought it would be something tasty and different but I had no idea just how delicious this was going to be. This is one of those dishes where you could literally eat the whole thing by yourself and still want more.

Beef Stroganoff

When I usually have beef stroganoff it usually comes from the frozen section of the grocery store. I don't know why but I never thought to make it at home. Now, I don't know if I can ever go back to that frozen stuff again. This was super easy to make with barely any fuss in the kitchen and a very minimal clean up afterward. the meat comes out to be very tender and it holds all of the flavors of the sauce from cooking all day. The Worcestershire sauce and sour cream adds a slight tanginess to it but it is balanced out with the cream cheese. I found that if you cube the cream cheese before adding it to the slow cooker it will help it melt faster and there will be less of a chance of there being pockets of cream cheese in your sauce. If by chance you cannot find golden mushroom soup, cream of mushroom will work just as well.

SOP

I am sure you are wondering about the name and what exactly this is. Well it is supposed to be SOS but I was down to my last loaf of bread and didn't want to use it all in one sitting. So I looked around in my pantry and found pasta and since they resemble pebbles I renamed it.

The Halfway Burger

With a recent trip to the commissary to get groceries and almost $200 later I realized that we need to cut back on eating as much meat as we do. I don't plan on going vegetarian, the Mr. wouldn't be too thrilled with that, plus I love my hamburgers but I do want to try to incorporate more meatless dinners in our weekly line up. It might just help that small but expensive shopping trip we took, last just a little bit longer. Which is where I came up with this recipe. It isn't a vegetarian burger but it is a nifty way to stretch a pound of ground beef and make your dollar last a little bit longer. This is also a good burger to help you prepare for the world of vegetarianism if you are making the switch but are not willing to say goodbye to your burger. You can slowly over time add more beans while reducing the meat until it is just beans.

Chili with Chocolate

I love chili but I never used to have it growing up since my parents didn't like it. So when I got married and moved out I started to make all types of chili's. My sister bought me this chili book with all sorts of different kinds of chili recipes. I have tried a handful but there is just something about chocolate and chili that gets my attention every time. You don't really taste the chocolate in the chili but it does offer some subtle flavors.

• 1 lb ground beef
• 1 medium onion, chopped
• 3 cloves garlic, minced and divided
• 1 (28 oz) can diced tomatoes, undrained
• 1 (15 oz) can chili beans in spicy or mild sauce, undrained
• 2 Tbsp. chili powder
• 1 Tbsp. semi-sweet chocolate, grated
• 1 1/2 tsp. ground cumin
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. hot sauce

1. Brown ground beef, onion and 1 garlic clove in a large skilled over medium-high heat, stirring to separate meat. Drain and discard fat.
2. Place meat mixture in slow cooker. Add tomatoes with juice, beans with sauce, chili powder, remaining 2 cloves of garlic and chocolate. Mix well.
3. Cover, cook on low for 5 to 6 hours. Add cumin, salt, pepper and hot sauce during last hour of cooking.

This post is submitted in
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Caesar Salad with Flank Steak Burgers and Garlic Crostini

This is my second month that I have participated in the Burger Club. Last month was the grilled cheeseburger which was ok but wasn't what I was expecting when I joined the burger club. I was expecting something more like this Caesar burger. Something that is not like a burger you have ever made at home. I for one have never seen this burger before and was excited to get the chance to try my hands at making one. Kim over at Stirring the Pot picked this burger for the month and I am glad that she did. I will admit that I was nervous about anchovies. I confess that I am one of those people that love Caesar salad dressing but get squeamish around those tiny canned fish. So I opted to not mash up the anchovies and I went with buying anchovies paste instead and blended the dressing in my magic bullet to make it smooth. It worked out perfectly for everyone, you had the salty flavor from the anchovies and I didn't have to do the gross dirty work that would probably make me think twice of eating the burger.

On to the burger! It was easy to make. I did not have ground steak at the commissary but my wonderful mother bought me a kitchen aid mixer a couple of years ago for Christmas. So with my meat grinder attachment I had all I needed to make my own ground steak. I mixed the burgers and salad dressing ahead of time so that when it came time for dinner I was ready to rock n roll. Here were a couple of issues I had at the commissary aka grocery store, they did not have any good looking romaine lettuce so I grabbed green leaf lettuce instead and the only sour dough bread they had would of made mini slider burgers but they did have ciabatta bread on sale so I used that instead which I think worked out well. I really tried to stick as close to the recipe as I could but some things just did not work in my favor. Speaking of flavor I think the next time I make this, yup there is going to be a next time, I will make it with ground chicken. You know a burger take on a chicken Caesar salad.


I really liked this burger and so did my husband. I think that if you are on a budget and have a grinder, buying a piece of steak on sale and grinding it yourself will help save money. My husband liked the dressing on it and said next time I should marinate the steak in the dressing before grinding it. I just thought the whole thing was pretty original. I had never seen anything like it nor did it sound like something that would be easily forgotten. If you are a burger lover and you like Caesar salads then this is a must. It's easy, tasty and just plain interesting. You won't be disappointed in this beauty.

I am giving it ★★★1/2 out of 4.



Dressing

• 2 tablespoons olive oil
• 1 tablespoon extra virgin olive oil
• 1-1/2 teaspoons red wine vinegar
• 3/4 teaspoon balsamic vinegar
• 1/8 teaspoon kosher salt
• 2 flat anchovy fillets packed in oil, drained and chopped (I use 1/2 tsp. anchovy paste)
• 2 garlic cloves, chopped
• 2 teaspoons freshly squeezed lemon juice
• 1/4 teaspoon chopped fresh flat-leaf parsley

Patties

• 1-1/2 pounds ground flank steak
• 1/2 cup chopped fresh flat-leaf parsley
• 2 shallots, minced
• 3 garlic cloves, minced
• 3 tablespoons Zinfandel (feel free to use any red wine or even beef broth)
• 1 teaspoon kosher salt
• 1/2 teaspoon lemon pepper seasoning
• 1/2 teaspoon freshly ground black pepper
• Olive oil, for brushing the grill rack

Bread

• 4 ciabatta rolls
• Extra virgin olive oil, for brushing on the bread
• 4 garlic cloves, peeled and halved

Also

• 1-1/2 cups washed, dried, and shredded romaine lettuce
• Shredded, freshly grated or shaved Parmesan cheese to tastePrepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.

1. To make the dressing, combine the olive oils, vinegars, and salt in a small jar with a lid and shake until well blended. Mash the anchovy fillets and garlic together on a cutting board until they form a paste; transfer to a bowl. Add the oil and vinegar mixture, lemon juice, and parsley and whisk until smooth. Set aside.
2. To make the patties, combine the steak, parsley, shallots, garlic, Zinfandel, salt, lemon pepper seasoning, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the bread slices.
3. When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference 5-7 minutes on each side for medium. During the last few minutes of cooking, to make the crostini, brush the bread slices to taste with olive oil on both sides. Place the bread slices on the outer edges of the rack, turning once to toast lightly. Remove and rub each side of the toast with 1/2 garlic clove.
4. To assemble the burgers, combine the lettuce and the dressing in a large bowl and toss lightly. On 4 of the bread slices, place an equal portion of the salad, a patty and a generous sprinkling of Parmesan cheese. Top with the remaining slices and serve.

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Make It Yours Day

Steak Stuffed with Asparagus and Onions

There is a vendor at the local farmers market who sells the freshest asparagus that I have ever had. It is more money than if you bought it at the grocery store but it is worth it. The asparagus is so good that you don't have to snap or trim the ends. In fact, if you did it would be a waste of asparagus. So when we went last weekend I found out that he had some in for the season and quickly ran over and bought a couple of bundles. Then I tried to figure out how to incorporate it into my dish. Apparently I have the taste buds of a 10 year old. I used to only eat canned asparagus as a kid because I liked to slurp it up like spaghetti (gross I know) and then after being married I realized that I like fresh roasted asparagus and now... not so much. So needless to say just simply grilling them were not an option for me. Then I got a bright idea to stuff them into the steak. It worked out well for me, I ate it, asparagus and all. Maybe in another couple of months I will like asparagus again.

I used tenderloin for the steak because that was what I had in the freezer but any boneless steak you like works. Just make sure that it is thick enough to stuff. This recipe is written up for two people but it can easily be doubled or tripled. As for the rest of the asparagus, I just ended up grilling it for my husband to eat.

• 2 boneless steaks
• 4 onion wedges
• 4 asparagus spears, cut in half
• 1 tsp. Montreal steak seasoning

1. Using a paring knife slit a hole in the middle of the steak so that the asparagus and onion will fit. It will be a tight fit but that is what you want so that the onion and asparagus don't fall out on the grill.
2. Put the asparagus and onion wedges into the steak and make sure there isn't any room in there for them to move. If there is just add more vegetables inside. Season both sides with the steak seasoning.
3. Grill 5 minutes on each side over medium to low heat or until done to your liking.

This post is submitted in
Make It From Scratch
Cooking Thursday
Friday Foods
Food on Fridays
Food Revolution
Fight Back Friday
Foodie Friday
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Hawaiian BBQ Burger

My husband is the burger master. When we have it for dinner he is always the one preparing it. Yesterday I decided that I would make the burger. I used my husbands homemade BBQ sauce but if you have a sweet and spicy BBQ sauce that would be perfect but if not any BBQ sauce would work. Now the rule to a delicious juicy burger is to not overcook it. I have not fully mastered this rule yet... with anything I put on the grill. Although yesterday I finally didn't burn anything and nothing stuck to the grill. *Happy Dance* Now if only I can do that the rest of the time.




I make three burgers with a pound of meat but whatever you do will be fine. Just make sure that you have a pineapple ring for each burger. I used canned pineapple but if you have fresh on hand that would be delicious. I have a three burner grill so what I do is once the grill is hot I turn one burner off and bring the other two burners down to medium-low heat. I placed my burgers and pineapple over those burners.

• 1 lb lean ground beef
• 1 tsp. Montreal steak seasoning
• 1 tsp. Mrs. Dash southwest chipotle
• 3 pineapple rings
• 3 buns
  
• BBQ sauce
• 6 slices Cabot Vermont chipotle cheddar cheese

1. Mix the meat with the seasonings. Form into patties and set aside.
2. Cook burgers over medium low heat for 4 minutes with the lid closed, flip burgers. Add cheese on top of burgers and place pineapple on the grill. Grill for another 2 minutes and flip the pineapple. Close grill and cook an additional 2 minutes and take everything off grill.
3. Assemble the burger with BBQ sauce and pineapple ring.

This post is submitted in:
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Tuesdays at the Table
Tempt My Tummy Tuesday
Tuesday Tastes
Summer Grilling Recipe Swap

Chili Enchiladas

This is a really nice dish to use up extra chili. A fellow Marine that my husband worked with at our last base actually gave me this recipe, well he gave me the basics of the recipe. This is a recipe his family makes back in Texas. The recipe he gave me uses canned chili but I love making a big pot of homemade chili and using the leftover chili in this dish. I gave an estimate of chili but really you can make as much as you want. There is no real recipe for this dish, you just add a little of everything and roll up the enchilada. The recipe he gave me literally said , add chili, cheese and onion and bake but gave no measurements. So if you would like more or less of something add it. Just make sure you have extra chili and cheese to pour over the top.

If you would like an easy chili recipe you can use my Chili in Jalapeno Cheddar Bowl recipe.

• 8 c. chili
• 1 onion, chopped
• 2 jalapeno, sliced
• 4 c. cheese
• corn tortillas
• vegetable oil

1. In bottom of 8 x8 baking baking pan pour a cup of chili into the bottom.
2. In a large fry pan add 4 Tbsp of oil. Add one tortilla to pan for 5 seconds, remove place on a paper towel lines plate. Repeat with other tortillas.
3. Fill each tortilla with 1-2 Tbsp of chili and a Tbsp of cheese, roll up and place in the baking pan flap side down. Continue with the remaining tortillas. If you have more than one layer of tortillas pour a cup of chili on top of the first layer of enchiladas and then begin layering the next batch on top.
4. When you have all your enchiladas rolled pour the remaining chili on top add onions, jalapenos and cheese. Bake in the oven for 30 minutes or until cheese is melted.

This post is submitted in :
Make It From Scratch
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Cooking Thursday

Grilled Cheese Burger

Think grilled cheese meets the burger and you have this recipe. I saw this recipe on Debbie Does Dinner Healthy & Low Calorie with the cheese oozing all around the meat and thought... "now that's my kind of burger". My husband, Patrick, is always trying to stuff the cheese inside the burgers and half of the time the cheese melts out and ends up flavoring the grill instead, so when I saw this I had to give it a try. Then I realized it was May's burger for Cinnamon Spice and Everything Nice's Burger Club and figured if I am going to make it, I might as well participate.

Now I found that one pound of meat for 6 was stretching it, I usually do 4 servings to a pound unless I have those tiny rolls. I subbed the American cheese for cheddar but I am sure whatever your cheese preference is it would taste good. I liked the flavor and it was a nice burger all around but it is what it is, a patty melt. There was nothing special to set it over the top but it was a nice variation to your everyday burger. Would I make it again, sure... would I rave about it, probably not. So to that I give this burger ★★★ out of 4

• 1 lb ground beef
• 1 med onion, half grated and half sliced
  
• 1/4 tsp. garlic powder
• 1 egg, lightly beaten
• 1 tsp. salt
• 1 tsp. pepper
• 8 slices of bread
• 8 slices of cheddar cheese
• 2 Tbsp. soft margarine/butter

1. In a medium bowl, combine the beef, egg, grated onion, garlic powder, salt, and pepper. Mix until combined.
2. Form into thin patties. Spread butter on one side of each slice of bread.
3. Heat a large heavy skillet over medium-high heat. Cook the burgers about 3 minutes on each side. Drain on paper towels. Drain the grease from the skillet.
4. In the same skillet, place six slices of bread, butter side down. Top each with a slice of cheese, some onions and a burger. Top with remaining slices of cheese, if using, and bread, butter side up.

Chili in Jalapeno Cheddar Bowls

I love chili and everything that goes with it. I like chili dogs, chili burgers, chili fries, I love it all. So needless to say I am always doing something different every time I make chili. One of the things I tried recently was making a bread bowl for my chili. When we lived in CA the local grocery store used to sell jalapeno cheese bread and I used to buy it all the time for my husband. Then we move to VA and I couldn't find anyone who sold it, so I make the dough every once in a while to go along with certain meals. You don't have to make my chili recipe to go into the bread, any chili recipe will do. The bread makes enough for 3 medium size bowls. I tried stretching it to 4 bowls but wound up only fitting a scoop and a half of chili in a bowl. The chili however makes enough for an army. I usually make a lot because I have other recipes that call for chili and instead of making a batch every time I just use the leftovers.

Chili

• 1 lb ground beef
• 1 medium onion, chopped
• 4 cloves garlic
• 2 (14oz) can diced tomato
• 1 c. dried beans
• 1 bell pepper, chopped
• 6 button mushrooms, chopped
• 1 Tbsp. chili powder
• 1/4 tsp. thyme
• 1/4 tsp. basil
  
• salt
• pepper

1. Soak beans according to package.
2. In a large pot brown beef over medium heat, about 5 minutes. Add chopped onion, mushrooms, garlic and pepper and cook until the onions are translucent.
3. Add the rest of the ingredients, beans and a can and a half of water and bring to a boil. Reduce heat to a simmer, cover and allow to cook for 3 hours or until beans are tender. Add salt and pepper to taste.

Bread Bowl

• 3/4 c. warm water
  
• 1 packet of yeast, about 2 1/4 tsp
• 5 tsp. sugar
  
• 1 tsp. salt
• 5 tsp. butter/margarine, melted
• 1 c. cheddar cheese, shredded
  
• 2 Jalapenos, chopped
  
• 2 1/2 - 3 1/2 c. bread flour

1. Mix yeast, 1/4 c. warm water and sugar in large bowl. Let sit for 5 minutes, the yeast will bubble up.
   
2. Add butter, 1/2 c. water, cheddar, jalapeno and salt to the yeast mixture and stir.
3. Add flour one cup at a time and mix until the dough pulls away from the bowl and forms a ball
   
4. Knead dough on a lightly floured surface for 10 minutes.
   
5. Divide dough into thirds, roll dough into tight balls and lightly rub with olive oil so that the dough does not dry out. Place the dough on a parchment lined baking sheet far apart from each other and put into the oven or a warm draft free spot to allow it to rise for one hour.
   
6. Bake dough for 30 minutes at 400° F.
7. Let dough cool down. Cut a hole out of the top of the dough and scoop out the soft bread on the inside making sure not to bread the crust. Pour chili into the bread bowl. Top with your favoring chili toppings.
   

Corned Beef and Cabbage Shepherds Pie

Every year my husband insists on corned beef and cabbage for St. Patrick's Day. Every year I try to talk him out of the cabbage and entice him with something equally yummy but nothing ever works. So this year instead of replacing the cabbage I embraced the cabbage and made my St. Patrick's Day version of a shepherds pie. I tried searching on the internet for a corned beef shepherds pie and found none. They had a few but they were made with canned corned beef and all I needed to know was how to cook the corned beef without it being tough. So I used my trusty kitchen aid meat grinder and the meat came out perfect. This pie is perfect if you are like me and hate cabbage or even if you hate corned beef. The flavors blend together so nicely that no single ingredient steals the show. It was such a hit that my husband decided that this is our new St. Patrick's Day dinner.

Porcupine Meatballs

Ok this may not be the best looking picture in the world but these are really tasty meatballs. My mother-in-law used to make them for my husband when he was a kid. Once we got married he asked me if I would try to make them. The recipe has been in my binder every since. I usually make these with a side salad or some sort of vegetable since there is rice in the meat, I don't want to go carb overload by adding pasta into the mix as well. You can make this with brown rice, ground turkey and you can even omit the Worcestershire sauce if you do not have any. I usually use this with my homemade pasta sauce but canned sauce is fine. This recipe makes enough for roughly four people.

• 1 lb ground beef
• 2/3 c. rice, uncooked
• 1/2 c. water
• 1/4 c. finely chopped onion
• 1 tsp. salt
• 1/4 tsp. garlic powder
• pinch of pepper
• 1 (15 oz) can tomato sauce, about 2 cups
  
• 1 c. water
• 2 tsp. Worcestershire sauce

1. Preheat oven to 350
   
2. Mix ground beed with rice, 1/2 c. water, chopped onions, salt, pepper and garlic powder.
3. Shape porcupine ground beed mixture into 1 1/2 inch balls.
4. Place the porcupine meatballs in an ungreased 9 x 9 baking dish.
5. Mix the tomato sauce, 1 c. water and Worcestershire sauce and pour over the meatballs.
6. Cover and let bake for 45 minutes.
   
7. Uncover and bake for an additional 15-20 minutes.
   

Mexican Lasagna

I hope everyone is having a wonderful new year so far. I figured since it is cold outside I would post a warm dish on here. I got the recipe from Debbie over fromDebbi Does Dinner Healthy & Low Calorie but had to switch it up some. I did not have everything for the recipe at home so I improvised and used what I had. In case you are wondering why my lasagna is green, it is because I used garden spinach tortillas but whatever you use will be fine. Debbie used green chilies which would of been delicious in this but I did not have any on hand so those were left out. Make sure to swing by and check out her recipes.