Sticky Buns

I, like millions of people out there have discovered the joy of Pinterest.  It allows organizationally challenged people like me, to keep all of their ideas and recipes together in one place.  Hallelujah!  So this week I have tried out several recipes.  Today's is Sticky Buns.  Super easy, delicious {like eat the entire thing yourself before the kids find out how good it is}, and quick.
I so wish I had thought of this recipe first.  Here's the link Sticky Buns.  For once I did not change a thing!

Sticky Bun Breakfast Ring

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits

3 Tbsp. butter, melted

1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)

1/3 C. packed light brown sugar

1/2 tsp. cinnamon

1/4 C. chopped pecans, optional

1/4 C. chopped almonds, optional

Instructions:

"Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!"

 

Pre- Bake

As you can see my daughter was much more excited about this than her dinner.  I can promise you they are well worth the minimal effort!

Greek Pita Sandwiches

{please excuse the terrible photo, but considering the rate at which Alex and I were eating the filling, I'm lucky there is even this photo}

Ingredients
1 can of marinated artichoke hearts
1 can of medium black or green olives-sliced
1/4 cup of raspberry vinagrette
4 cloves of garlic-minced or pressed
1 pint of quartered grape tomatoes
1zucchini- diced or quartered
3 Tb olive oil
Sundried tomato feta
Cream cheese-softened
1/2 lb. sliced or shaved roast beef sandwich meat
Pitas with pockets  {bake in oven for 5 minutes at 375 degrees}

Directions
1.Mix together artichoke, olives, vinagrette, garlic, tomato, zucchini, olive oil and feta in medium bowl.
2. Take pitas (cut in half, if full pita circles) and spread a little bit of cream cheese inside.
3. Place desired amount of roast beef inside.
4. Scoop the filling from bowl in to the pita to finish it off.

Bite, drool, sigh and proceed to stuff yourself.  These are my new favorite dish and I think about them more often than I should.

Disclaimer- I am not Greek, have not studied Greek cuisine or even read a Greek cookbook.  I do plan to though.  Its just more fun for me to call them "Greek Pitas" rather than --- Pita.

Stuffed Shells-Stuffed Bellies

This recipe is from http://www.eatbetteramerica.com/recipes/featured-brands/healthified-sausage-stuffed-shells.aspx.  I have tried about 12 times to type up the recipe on here, but blogger is acting wonky. So, my apologies, but you will have to visit their site to get the recipe.  It is so, so good.  The only things I changed were
1. I substituted cottage cheese for the ricotta
2. Used ground turkey

Sort of Chicken Divan

I set out to make Chicken Divan tonight.  I had all of the ingredients, I was ready.  But then I procrastinated.  And I didn't want to feed my family at 7, when it would have come out of the oven.  So I improvised.  And it turned out fantastic!! 

I present to you Chicken Divan Penne!!

Ingredients
1 bag of frozen broccoli florets- cooked in microwave for about 6 minutes and drained
1 can of 98% fat free mushroom soup
1 onion-diced
4 cloves of garlic minced
1 tsp. curry
salt and pepper to taste
1 lb. of boneless skinless chicken breasts- cut in strips
olive oil
1 box of whole grain or white penne

Directions
1. In skillet, drizzle about 4 Tb. olive oil over chicken and cook until no longer pink
2. As the chicken cooks add in the diced onion and garlic
3. Season with salt and pepper
4. Start penne cooking in a pot
5. Push chicken to sides of skillet and pour in the can of soup and curry.  Stir with the juices from chicken and onion.  Warm thoroughly.
6. Toss chicken and broccoli in the skillet with the sauce mixture.
7. Drain penne and dish onto plate, topping it with the chicken and broccoli mixture
8. Sprinkle on a little bit of cheddar and enjoy!

4 Ingredient Italian-esque Wedding Soup

I love this soup.  I wish I could list a ton of ingredients that I so expertly put together to meld into one pot of deliciousness.  But I can't.  There is only four.  It is so easy, so healthy, and all my kids + husband love it.  It is absolute, Wintery heaven with some crusty, warm, french bread.


Ingredients
One package of frozen, chopped spinach
5 cups of chicken stock
One cup of orzo pasta
Chicken sausage stuffed with mozzarella and spinach (I get it at super walmart), but really any kind of link sausage you want will work.  If you like spiciness use chorizo.

Instructions
In large pot, pour in the stock
2. Toss in frozen hunk of spinach (embarrassingly simple)
3. While spinach defrosts in pot, slice your sausage into thin rounds
4. When stock is boiling and all spinach is defrosted and cooking, add in sausage and one cup of orzo
5. Boil for 9 minutes or until orzo is al dente.

I double this recipe for my family of 6, and so I can have leftovers.  Let me know what you think!

Food Gardens to Low Income Families of Elyria, Ohio

This isn't a recipe today.  It is a call to help.  I live in a city that is desperately in need of hope.  It is in need of inspiration and help.  Like many cities across America, we have been hit hard by unemployment, taxes, foreclosures..... it goes on and on.  We have falling down buildings, houses and spirits. 

,

But there is a chance!  A gleam of hope!  Pepsi has a program each month where they award $25,000 to ten great civic ideas out of thousands of submissions.  My husband Alex is organizing this event for our city. 

Here's the gist:  A vegetable garden for 1,000 low income families!  Using a product that requires no digging, by Filtrexx Int.  they will be able to install 'raised bed' vegetable gardens and help teach the importance of nutrition and organic growing to thousands of people! 

What you do:
1.  Text the number 104402 to 73774


*standard text message rates apply

2. Go to this Pepsi Refresh website to read all the specifics on this amazing idea and vote

3. Vote through your Face Book.  Here are the steps:
      1) Search for Pepsi and "Like" it
      2) Look up our project, search term Filtrexx Foundation (my husband's company and applicant)
      3)Click "vote for this"

4. Your votes will provide good, nutritious food to those who cannot!

Pasta e Fagioli Link

I fell in love this weekend with a new recipe. Yep, you read right. If overdramatization is not your thing, this is not the site for you. I've been known to post about toothpaste, tennis shoes, and Dumdums. But back to my recipe story.

There is a blog that I frequent. And when I say frequent, I mean I check it daily. Me and Jeanette, yeah I call her Jeanette, we will either end up east coat-west coast besties or she will block me from her site and consider a restraining order. Time will tell. Her site, Life Rearranged is amazing. She is funny, creative and to top it all off, she does fund raising for various charities via guest-blogging by people who's lives have not gone as they expected. Sometimes when I'm reading I am also shouting at my screen "You took the words right out of my mouth!!" Cuz me and Jeanette, we think alike, but she just says it funnier.

Again, back to the point. A few weeks ago she posted a recipe that looked delish. I finally got around to trying it this weekend and it was just as she said. Totally delectable. I swapped a few things out, because I have the spiciness capacity of a two year old. But it was still awesome. So here is the link to her recipe Pasta e Fagioli if you want to do it the original way, or if you are like me here is alterations below.

*Instead of the Italian sausage she sliced up, I used 1 pound of ground, mild, Italian sausage.
*I used 2 big carrots
*Realized I was out of thyme
*Omitted the cayenne (aforementioned reasons)
*Use a BIG pot! I have been eating it {happily} for 3 days straight because it makes a ton!
Stay tuned for a recipe from me tomorrow. I'm getting back into my cooking groove, I've been making delicious stuffed shells, broccoli soup and its about time I post my recipe for Caramel Apple Cake don't you think? I'll re post this on my recipe blog http://realrecipesforrealfamilies.blogpost.com. Why did I make them separate? I don't even remember.
And if you would like to click over and peruse my family blog it is here.

Fiesta Lime Chicken- Party in Your Mouth!

Did you miss me?  It turns out that with two kids starting school, me going back to school and having a family to take care does not leave a whole lot of room for creativity.  So I've been off using the old stand-by recipes and some that are here on this blog.  But last week I got a newsletter from eatbetteramerica.com and they had an idea for Fiesta Lime Chicken that I couldn't pass up {with the usual Mari alterations}.  It was SOOO good.  A fiesta in your mouth if you will!  It will definitely be a regular... besides it gives me one more excuse to eat homemade guacamole.

Without further ado, Fiesta Lime Chicken

1/4 cup Fiber one cereal made into bread crumbs (I used plain bread crumbs from a canister)


1 tablespoon ground cumin

2 teaspoons grated lime peel

1/2 teaspoon salt

1/4 cup buttermilk ( I used regular milk and also juice the lime into the milk)

4 boneless skinless chicken breasts (1 1/4 lb)

Juice of one lime

Cooking spray

Salsa (from eatbetteramerica.com, but I just used Alex's homemade salsa and made guac instead... because I can't get enough guacamole)

1/2 medium tomato, seeded, chopped (about 1/2 cup)

1/2 medium avocado, chopped (about 1/2 cup) (I made guac with 3 avocados)

1 tablespoon chopped fresh cilantro

1 teaspoon chopped jalapeño chiles, if desired

1 teaspoon lime juice

1/8 teaspoon salt

1/8 teaspoon pepper


1. Heat oven to 400°F. Spray cookie sheet with sides with cooking spray.

2. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).   (skip this step if you do what I did and just use pre-made bread crumbs)

3. In shallow bowl, mix cereal, cumin, lime peel and salt; set aside. Pour buttermilk into another shallow bowl. Dip chicken into buttermilk, then in cereal mixture, coating well; place on cookie sheet. Spray tops of chicken breasts with cooking spray.

4. Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

5. Meanwhile, in small bowl, mix salsa ingredients. Serve with chicken.

Mushroom Lasagna with Beschamel Sauce

This recipe is derived from a Giada D. L. recipe.  I did very few things the same actually.  My husband doesn't quite think its actually dinner if there is no meat involved, so I added ground beef and altered several other ingredients.  So lets say that I was inspired to create my own recipe.... from Giada.   And we loved it!  It earned 6 Markses!!!

Ingredients:
9 lasagna noodles cooked
1 pint of button mushrooms cut in quarters
1 pint of cremini mushrooms cut in quarters
1 lb ground beef
3 cloves of garlic
1/2 tsp. rosemary
1/2 tsp. tyme
olive oil
1/2 large onion chopped

Beschamel Cheese Sauce
5 Tb butter
1/2 cup flour
2 cups of heavy cream
2 cups of whole milk
1/2 tsp nutmeg
Salt and pepper
1/2 cup of bacon pieces or prosciutto
1/2 cup parmesan
1 cup italian blend shredded cheese divided

Steps:
1. Chop mushrooms and onion
2. Cook onion with olive oil in frying pan until softened and almost transparent
3. Toss in mushrooms with garlic, cook until softened
4. Add salt, pepper, tyme and rosemary
5. After the mushrooms are cooked through remove to separate bowl and cover to keep warm
6. In same pan cook ground beef, mix with mushrooms and onions when done
7. Butter or spray bottom of casserole dish

Steps for Beschamel:
1. melt 5 T butter in sauce pan
2. add flour and whisk for about 1 minute until smooth
3. add milk and cream, whisk continually to thicken
4. add 1/2 tsp. nutmeg, pinch of salt and pepper
5. add in bacon or prosciutto
6. mix in 1/2 cup parmesan cheese (shredded) and italian blend cheese
7. Stir until cheese sauce sticks to your spoon 

In bottom of greased casserole dish add a ladel of beschamel
Layer across 3 lasagna sheets
Ladel beschamel on top of pasta
Layer of meat/mushrooms, repeat

After you have done 3 layers of the lasagna, sprinkle on the remaining italian blend cheese and bake for 25 minutes at 400 degrees.  Use all of the sauce.  It will look like a lot but it really thickens up in the oven.  Enjoy!!!

Steak Stuffed and/or Rolled

This recipe is one of mine, cooked by my husband always. Normally we take a nice thin cut of steak and roll up the spinach and cheese in it, secure with a toothpick, and then grill. However, last night Alex in his brilliance, made a steak pocket! Here's how it is done:

Ingredients:
2 or 3 round steaks
One bag of Baby spinach
Asiago cheese
3 garlic gloves, minced

Pocket Instructions:
Using a knife, carefully slice through one end of steak, creating a pocket
Thinly chop spinach and mix with 1 cup of cheese, and minced garlic
Stuff spinach mixture into pocket and put 2 toothpicks in the open end to close
Grill or cook in pan to preferred "done-ness"

Steak Roll Instructions:
Choose a thin cut of steak or pound any steak you prefer to about a 1/4 of an inch
Rub garlic over steak
Put chopped spinach and cheese over steak
Starting at long end, roll up and secure with toothpick
Grill and then slice into 1 inch spirals and serve

We served it with cooked peel on shrimp and cooked carrots and it was an amazing dinner.  It earned our first 6 Marks score!!  That's right, my 3 year old and 18 month old ate it all!!!

Tuesday- Lasagna

1 box lasagna

1 cont. cottage cheese (small curd)

1 low fat cream cheese pkg.

1 jar of Prego (any flavor you like)

1 pound of lean ground beef

1 tsp. italian seasonings

1/2 tsp salt

1/2 tsp pepper

2 cloves of garlic minced

1 bag of shredded mozzarella



Brown the ground beef in a pan with the garlic, salt, pepper and italian seasonings.

Cook lasagna noodles in seperate pot with salted water

In small bowl mix one cup of mozz. with softened cream cheese and cottage cheese.

After meat cooks add sauce and warm

Put small amount of sauce in the bottom of a baking pan to keep noodles from sticking and then layer, noodles, cheese, sauce. I usually make three layers. The last layer you put however much mozz. on top you prefer and bake at 375 degrees for about 30 minutes with cover and then 10 minutes uncovered.

I'm Back!!

So sorry about the lack of recipes lately.  I'll make it up to you I promise.  While this is not a fancy recipe blog, or sponsored, or done by a tech whiz, it is run by a woman who loves to cook.  But that woman is in college and raising four young kids with her very busy husband.  Hence, the lack of recipes and cooking before, during and after finals.  But I'm back now.  Its almost Summer, so expect to see lots of hot weather recipes, lots of fruit and vegetables and things that don't heat up a kitchen.  This is my hobby.  I don't play the piano well, I don't scrapbook, or sew or knit.  I cook.  And because I am always forgetting the recipes I love... this blog was born and my hobby was expanded. 

Since there has been a distinct lack of recipes this last month, I am going to make it up to you by sharing my menu for the entire week.  If you would like my shopping list for said meals leave me a comment, note or an email: marilee.marks@gmail.com and you can cook along with me each day.  I'm a day late with this one, and its not so much a recipe as an idea for a very basic, very delish, very healthy meal, we had it yesterday.

Sunday
Grilled pork loin chops:  only seasoned with salt and pepper
Grilled zucchini spears: on foil, drizzle zucchini with olive oil, garlic, salt and pepper, wrap up and cook on grill for about 15 minutes
Sliced veggies and dip: slice up a variety of your favorite vegetables, dip: light sour cream mixed with minced dried onion, 1 tsp. of minced garlic, 3 Tb minced parsley, salt and pepper to taste

Monday
Grilled Chicken breast with pesto-garlic crostini and sweet potato french fries

*1 tsp Mccormick grilled chicken rub
*Ciabatta rolls sliced open
*olive oil
*3/4 cup of pesto
*2 garlic cloves put through a garlic press
Instructions:
In a small bowl mix about 4 Tb of olive oil with pressed garlic, using a pastry brush, brush over rolls
Put bread under broiler until it starts to brown
In frying pan or on grill, cook chicken breasts that you have coated with the chicken rub.  If doing it in a pan make sure to add cooking spray or olive oil to the pan first.
When bread is done, remove and spread pesto onto bread add chicken, a slice of tomato if you wish and enjoy!

This meal is semi-homemade in that I purchased the sweet potato fries from Target!

Tuesday
Lasagna, which I've been told is fantastic

Wednesday
Hamburgers (the juicy secret is in the seasonings)

Thursday
Parmesan Crusted Tilapia (of course I use recipes repeatedly when I love them) See archive for recipe

Friday
Grilled Chicken Strips and Veggie Pasta

Food For El Salvador

I recently decided to take my love of cooking to a whole other level.... or rather, country.  I will be traveling to La Libertad, El Salvador this Summer with my church, Church of the Open Door ( non-denominational) to work in a nutrition center that provides hot and healthy meals to the people of the area who would not otherwise be able to eat.  This area was hard hit by floods and mud slides last Fall and many "homes" were destroyed.  I put homes in quotes because what qualifies as a home in La Libertad, would not be offered to many of our pets as homes.  So, I will be joining a team to go and cook for the people, play with the children, translate when I can and share whatever I can.  If you would like to help support me in raising the money to bless the people of El Salvador, please follow the ChipIn link to the right and make a gift securely via PayPal.  Thanks!

Potato Salad

My Mom's Recipe. I wish I could claim it, but I can't. I've tried many places and have never found better. You may want to halve this recipe, it makes a ton! You are going to want to start this recipe early in the day or the night before. Not because it takes all day long to make, but because you need to give ample time for the potatoes and eggs to cool after cooking.

8-10 medium potatoes (also works well with red potatoes)
1 cup of mayonaise
2 TB mustard
1 tsp lemon juice
3 TB dill pickle juice (may seem strange, but it thins the mayo and adds awesome flavor)
1 tsp pepper
salt to taste, because lets face it, I never measure salt
3 Tb finely chopped parsley
3 cloves of garlic minced or pressed
1 cup coarsely chopped dill pickles
8 hard boiled eggs, coarsely chopped

Put whole, unpeeled, potatoes into a pot of salted water. Bring to boil and let cook until a fork goes into easily, but is still nice and firm. We're not making mashed potatoes after all!

While potatoes cook, prepare the dressing. In a mixing bowl stir together mayonaise, mustard, garlic, pickle juice, lemon juice, salt and pepper, parsley and diced pickle. These ingredients will go into the fridge and sit and meld all their flavors together while you work on the potatoes and eggs.

Boil 8 eggs to a hard boil and chill.

After potatoes have cooled take a knife (I use a pairing knife for this step) and peel the skins off the potatoes. They will fall away easily. Cut into bite sized chunks.

Remove shells from eggs and slice into coarse pieces or finely diced, however you prefer your egg. I love big chunks of egg.

Mix egg in with the dressing.

Shortly before you are ready to serve, toss potatoes with dressing.

p.s. I happen to really like sliced black olive in my potato salad and so I add that in, I think it compliments the other flavors really nicely. Also, if you like a sweet pickle better than dill, just substitute it exactly for the dill pickle and dill juice. I myself like to swith between the two every once in a while.

Enjoy Angela's (Mom's) Potato Salad and please let me know what you think!

The Woman Behind the Recipes

Who is this crazy cooking lady? Well, go to my sister blog to find out!

Click here : http://marileemarks.blogspot.com

Smothered Chicken

I did something wild and crazy and made this video for a recipe contest. I'm not sharing any more info on that until I find out if I was chosen or not... Please excuse my nervousness on tape... I'm not good at performing. I just thought you might enjoy my recipe.





Smothered Chicken
4 boneless skinless chicken breasts
1 pint of mushrooms washed and sliced
2 cloves of garlic minced
olive oil 1 pkg frozen chopped spinach
1 pkg of neufatchel cream cheese softened
salt
pepper

Heat olive oil in pan, add in garlic and place chicken in.
Season to taste with salt and pepper. Cook 5-6 minutes on each side or all pink is gone.
In seperate pan saute mushrooms with salt and pepper and keep warm.
In another bowl cook spinach and drain. After spinach is drained mix with cream cheese.
Place chicken on plates, with a dollup of spinach mixture on top, then place a spoonful of mushrooms over the top of that.
Voila Smothered Chicken!

Cheesy Mexican Casserole

This recipe was born out of a high school Spanish assignment over 10 years ago. My teacher had assigned with plenty of advance notice to research and cook a Mexican or Spanish dish to bring to school. Having forgot entirely of the assignment until the day of, I rounded up various ingredients from my mother's pantry and Voila! Cheesy Mexican Casserole.



1 small can of diced green chilies

1 pkg. cream cheese, softened

1 cup of sour cream

1 can of mushroom soup

2 pkg. of refrigerated crescent roll dough

1 pound of cooked, cubed chicken

1 can of black olives, sliced

1 cup of mexican blend shredded cheese

1/2 cup sliced green onions

olive oil

salt and pepper

1 Tb. minced garlic



1. Unroll dough, do not separate, place in bottom of casserole dish so it is a little bit up the sides of dish, smooth together any cracks until it looks like a smooth crust. Prick with fork all over and bake at 375 degrees for 13-15 minutes or golden brown.



2. Next cook cubed chicken in a little bit of olive oil and minced garlic, salt and pepper



3. In mixing bowl, stir together chilies, sour cream, cream cheese, olives, and mushroom soup



4. When crust and chicken are done, mix chicken with cheese mixture and pour into casserole dish on top of crust.



5. Sprinkle with shredded cheese and green onion, bake for another 10-15 minutes until warmed through and cheese is melted on top.

Sun-Dried Tomato Sub Sandwich

It feels ridiculous to post such an idiot proof recipe, I mean come on, its really just tossing a sandwich together with some fancy dressing.... from a bottle..... But the greatness was in the details and really it turned out fantastic. I needed a meal to make for the family that would be delicious, quick and thrown together in a jiff so I could dash out the door to class. And I didn't want to just slap two pieces of bread together, toss it on their plates and call it a meal. By simply taking a little more time with it, baking it and presenting it like it was the most amazing culinary achievement, I mananged to impress my family with a.... sandwich. I am now craving just writing about it.

Sun-Dried Tomato Sub Sandwich:

1 loaf of italian bread
1 cup of sun-dried tomato italian dressing
thinly sliced turkey breast and roast beef sandwich meat
sliced cheddar
1 large tomato thinly sliced
spinach or lettuce leaves

Instructions:
*With a bread knife, slice italian loaf lengthwise
*Lay open face on a cookie sheet and brush with dressing on both sides
*Put under hot broiler for 2-3 minutes, watch it so it doesn't burn!
*Remove from oven and layer meat, then cheddar, put back under the broiler for one more minute to melt the cheese a smidge
*Take out and add the tomato and lettuce
*Put the top on, slice, savor and enjoy!

~I doubled the recipe so there was plenty for seconds and leftovers for lunch the next day!

Mini Lemon Cheesecake Tarts

*Photo and recipe courtesy of CampbellsKitchen.com

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

1 egg, beaten

1/2 of an 8-ounce package cream cheese, softened (Don't skip the softening step or it will be lumpy)

1/2 cup prepared lemon curd (instead of lemon curd I used one 4 oz box of lemon pudding and 1 cup of milk)

1/2 cup thawed frozen whipped topping

Fresh raspberries or blueberries

Heat the oven to 375°F. Lightly grease 36 (1 1/2-inch) mini muffin-pan cups.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 36 (2-inch) squares. Press the pastry squares into the muffin-pan cups. Brush the top edges of the pastry squares with the egg. Prick the centers of the pastries with a fork.
Bake for 10 minutes or until the pastries are golden brown. Using the back of a spoon, press down the centers of the hot pastries to make an indentation. Let the pastries cool in the pans on wire racks for 10 minutes. Remove the pastry cups from the pans and let cool completely on wire racks.
Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth. Beat in the lemon curd. Fold in the whipped topping.
Pipe or spoon about 1 teaspoon cheese mixture into each pastry cup. Refrigerate for 10 minutes or until the set. Top each tartlet with 1 raspberry.

*Mine turned out just like the picture and were absolutely delicious!!

Chicken Tacos

4 boneless, skinless chicken breasts
1 packet taco seasoning
1 cup salsa
1 cup water
Taco Shells


Mix taxo seasoning, salsa and water in a crock pot
Put chicken in and cook on high for 4 hours or low for 6

20 minutes before you serve, use forks to shred chicken and leave in crock pot to absorb yummy juices!

Top with your favorite taco additions.

I used guacamole, cheese and black olives and it made me melt into a puddle of taco love.

See "Faux Chipotle Burrito" recipe for guacamole recipe!