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Dinner Ideas!

3K views 35 replies 19 participants last post by  aubie 
#1 ·
Hey everyone!

I'm looking for some new ideas for dinner. My husband and I have been eating what seems like the same dozen things over and over again for months. We have been eating mostly plain pork chops, cheeseburgers, mexican food, lasagna, chicken tenders, and steak. For sides we usually do rice a roni, salad, bread, and some kind of microwaveable vegetable. :lol: My biggest problem is I have a somewhat picky husband. There isn't a lot he dislikes per say but not much he enjoys at the same time. Me, I love soup and chili and spaghetti and pizza. He's not too keen on any of those.

Mostly looking for ideas but feel free to post recipes if you'd like!

TIA!
 
#2 ·
One of my favorites, besides homemade tacos, is parmesan crusted chicken with capers. Pound skinless, boneless chicken breasts so they are the same thickness. Mix a cup of grated parm. cheese with a tablespoon of flour and coat the chicken breast with this mixture. Heat a couple of tablespoon of butter and 1 tablespoon of olive oil in a skillet and cook the chicken in this. Believe or not, it only takes about 12 minutes on each side. Take the chicken out of the skillet and pour 1 cup of dry cooking wine and the capers in the skillet (I can't remember how much capers so whatever looks good). Stir around briefly scraping the pieces of cheese stuck to the pan and pour over the chicken. I like to have this generally with quinoa or something like that and a veggie.
 
#5 ·
Wow! I could offer sooo many ideas, but if a person doesn't WANT to branch out, what can you do?

I LOVE a "Sunday dinner" roast chicken. just wash that chicken, pull out the giblet, pat dry , put in a roasting pan, or any pan big enough for it that is oven safe (a cast iron Dutch oven works beautifully!) drizzle with a bit of olive oil, rub it around, sprinkle with some spices and salt, and BAKE. a couple of hoursa t 325. I usually lightly cover with foil for the first half of the baking time but it's not essential. It will look like a nice Thanksgiving day turkey, but yummier.

now, make mashed potatoes, use dht drippings from the chicken to make gravy. do you know how to make gravy?

for greens, now is Asparagus season. steam it for a couple of minutes, rinse in cold water to keep the good green and the flavor, Voile! dinner!

AND, chicken sandwiches, chicken soup, or other leftovers.
 
#6 ·
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#7 ·
Thanks everyone! I love the suggestions so far. I've never made a turkey (I know, very un-American. haha). But I would love to try. The pecan crusted chicken sounds delightful. We actually had asparagus with chicken in a cheesy artichoke and spinach sauce tonight, it was amazing! Keep the ideas coming :D
 
#9 ·
This is easy and surprisingly really good. It doesn't have a name since I just threw it together one day...

Use the original Velveeta Shells and Cheese and cook as directed except leave the shells a little chewy

Stir in a can of white meat chicken (can also use tuna although I only do that if I'm making hubby a treat and fix me something else because I hate the stuff LOL) and a can of peas (drained)

put into a greased 11x13 baking dish, cover with shredded cheese (I use whatever kind I happen to have)

Top with a cracker crumble (melt a stick of butter on the stove and add a sleeve of crushed Ritz crackers, stir well)

Bake at 350 until the cracker topping is browned

Hubby (also a picky eater) hates casseroles in general but he really likes this.

We have breakfast a lot of times for supper, just tonight in fact was bacon and scrambled eggs.

Somebody already mentioned pot roast but make extra and then turn the leftovers into either beef stew, beef manhattans, or veggie soup.

Fettucini alfredo with chicken & broccoli

Swiss steak (I usually use round steak) and you can use either a beef gravy or sometimes I change it up by baking the meat in a can of tomato soup (may need to use 2 cans depending on how much meat you're cooking, you want the meat to be well covered with liquid and you can add some water but you don't want to water it down a full 50/50 like you do if you're heating up the soup) + a can of diced tomatoes with onion and sliced mushrooms

Pork tenderloin & dressing

We used to call this Hash when I was a kid but I don't think it's what most people call hash

1 lb. ground beef browned

boil diced potatoes, celery, carrots, & onions until the potatoes are tender (you can actually buy a mix of the celery, carrots & onions in the frozen veggie section, it's called mirepoix blend). Pour off some of the water but leave it to where it's about half or a little more the depth of the veggies. Return to stove and add your ground beef. Make a runny paste of cold water and flour (thickening) and pour in, stirring constantly, until it's about the consistency of mashed potatoes (best way I can think of to describe it)

B-B-Q sandwiches using either ground beef, shredded beef, chicken or pulled pork, I make my own bbq sauce and I can give you the gist of how to make it but I don't measure anything so don't know the amounts. If you all have a favorite bbq sauce you use that would work as well.

Meat loaf with any kind of potatoes and veggie

Pepper steak served over rice you can also use sausage instead of beef (smoked, Italian, whatever is your favorite type)

Ham & scalloped potatoes

Chicken or turkey pot pie

Chicken ala king

I could probably go on forever but I'll stop here. If any of these sounds interesting and you need more instructions just ask.
 
#12 ·
Chicken Alfredo and Rice (can use noodles)
Brown chopped onion, celery and peppers in a large pan, while browning cut up 3 or so chicken breasts and remove veg from pan and brown chicken, then add veggies back to pan.
Add one jar of Classico Alfredo sauce to meat and veg and cook slowly over low heat.
Cook rice while sauce is cooking.
Serve chicken sauce over the rice.

Can have a salad or veg with this, umm good. Hubby loves it.
Can omit chopped veggies if in a hurry but it does give better flavour.

Hamburg Casserole.
Brown one pound hamburg with onion and add a can of spaghetti sauce and simmer over low heat to cook thoroughly. Can add extra oregano if desired (or whatever spices you like).
Cook noodles
Mix up a dish of sour cream, Philidelphia cream cheese and cottage cheese and a couple of chopped green onion. Sould make about 1 1/2 cups.

Layer in a casserole dish, noodles then cream, cottage cheese mix and top with spaghetti sauce and bake in oven til ready.
 
#19 ·
When I was single I'd cook up a couple of different things over the weekend and then make up plates and stick in the freezer for my own version of TV dinners and leave a couple in the fridge to take to work for lunch. Every once in a while my friend would join me and we'd really go on a cooking spree baking a couple of turkeys and then making all kinds of dishes with the meat. One of my favorites was an easy turkey tetrazzini and neither one of us can still remember how to make it since we never had a recipe, makes me hungry for it every time I think of it. Turkey pot pie was another thing that froze well. Turkey & noodle soup.

I'll buy a bunch of hamburger when I catch a good sale and make up hamburger patties. Lay the raw patties out on a cookie sheet, put wax paper between layers of patties if you make up that many and stick in the freezer overnight. The next day you can toss the patties into a freezer bag (make sure you push out all the air) and then when you want a burger take out however many patties you want to cook. They don't stick together when you do it this way. I'll also make up meatballs and meatloaf and freeze the same way. I do not precook any of these. I also brown some of hamburger with onion and then freeze (I'll let it cool a little and then fill a sandwich baggie about 3/4 full and then put the baggies into a freezer bag). That's good to use for chili, spaghetti sauce, sloppy joes, taco meat or whatever recipes you use crumbled ground beef for.
 
#14 ·
my mom used to make something she called "Trailer Chicken", as she was preparing it as a one dish dinner when we were on the road with our trailer.

you need a large baking pan, like the glass corningware kind. size depends on how much you want to make.

you need:

dry rice
canned cream of mushroom soup
mushrooms (optional)
chicken drumsticks and/or thighs.
spices as you like, things that go well with mushroom flavor.


just measure out one cup dry rice for each person. put in pan, spread out. mix can of soup with one can water + one more can for each cup of dry rice you put in. stir soup/water to evenly mix, pour over dry rice. add chopped mushrooms and some spices that you like. I like a bit of onion powder, black pepper, soy sauce. the water should be about deep enough to cover the rice and have a half to 3/4 inch of water OVER the rice. lay chicken pieces on top, cover with foil moderately tightly, BAKE for one hour at 325.

at end, if you like you can take foil off, turn on broiler and put a bit of a crisp on top. just don't walk away from oven with broiler on!
 
#15 ·
I'm probably over doing it but here's some fairly quick and easy ideas.


SEVEN LAYER CASSEROLE



1 C uncooked rice 1 can (8oz) whole corn (drain)
2 cans (8oz) tomato sauce ½ C chopped onion
½ C chopped green pepper ¾ lb ground beef
4 strips bacon

In a 3 Qt casserole with a tight fitting lid, layer ingredients in the following manner. Put rice in casserole, add 1 cup corn, sprinkle with salt and pepper, pour into casserole 1 can tomato sauce and ½ can water, add onion and pepper. Put ground beef on top of that, season with salt and pepper, pour on 2nd can tomato sauce and ¼ can water. Cut bacon strips in half and lay over top. Cover and bake at 350 degrees for 1 hour, uncover and bake 30 minutes more until bacon is crisp.


BEEF AND BARLEY STUFFED PEPPERS

3 Large sweet yellow, green or red peppers, halved and seeded
1 Lb lean ground beef
1/3 C sliced green onion
1 C cooked barley
1 C chunky salsa
1/3 C shredded carrot
¼ tsp ground cumin
¾ C shredded Monterey Jack

In a large saucepan or kettle cook pepper halves in a large amount of boiling, salted water for 3 to 5 minutes or just till tender. Drain; invert pepper halves over paper towels to drain.

In a skillet cook ground beef and onion 5 minutes or till beef is brown. Drain fat. Stir in barley, salsa, carrot, and cumin: mix well. Add ½ cup shredded cheese, toss to mix. Spoon mixture into pepper halves. Place in a 13x9x2 inch baking pan. Bake, covered in a 350 Degree oven for 20 minutes. Sprinkle the remaining cheese atop peppers. Bake, uncovered, 5 to 10 minutes more.



CHICKEN TAMALE CASSEROLE

1 C (4oz) 4-cheese Mexican blend 1/3 C milk
shredded 1 egg
1 tsp cumin 1/8 tsp ground red pepper
1 (14oz) can creamed corn 1 (8.5oz) box corn muff mix
1 (4oz) can chopped green chiles cooking spray
drained 1 (10 oz) can red enchilada
2 C shredded cooked chicken sauce
½ C sour cream

Preheat oven to 400. Combine ¼ C cheese, milk, egg, cumin, red pepper, creamed corn, boxed corn muffin mix and chopped green chiles in a large bowl, stirring just until moist. Pour mixture into a 13x9 baking dish coated with cooking spray. Bake at 400 for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining ¼ C cheese. Bake at 400 for 15 minutes or until cheese melts. Remove from oven;’ let stand 5 minutes. Cut into 8 pieces; top each serving with a dollop of sour cream


FETTUCHINI WITH CLAM SAUCE

Fresh fettuccini 2 heads garlic (chopped)
Parsley, 2 bunches (chopped fine)
6 small cans clams, chopped not minced.
1 tsp corn starch little cold water

Sauté garlic and parsley in oil or butter. As it cook add clams, juice and all. Simmer for awhile. Cook fettuccini and drain. Mix the corn starch with a little cold water and add to the calm mixture to thicken it a little. Mix fettuccini with clam sauce, sprinkle with some parmesan.
 
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#34 ·
CHICKEN TAMALE CASSEROLE

1 C (4oz) 4-cheese Mexican blend 1/3 C milk
shredded 1 egg
1 tsp cumin 1/8 tsp ground red pepper
1 (14oz) can creamed corn 1 (8.5oz) box corn muff mix
1 (4oz) can chopped green chiles cooking spray
drained 1 (10 oz) can red enchilada
2 C shredded cooked chicken sauce
½ C sour cream

Preheat oven to 400. Combine ¼ C cheese, milk, egg, cumin, red pepper, creamed corn, boxed corn muffin mix and chopped green chiles in a large bowl, stirring just until moist. Pour mixture into a 13x9 baking dish coated with cooking spray. Bake at 400 for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining ¼ C cheese. Bake at 400 for 15 minutes or until cheese melts. Remove from oven;’ let stand 5 minutes. Cut into 8 pieces; top each serving with a dollop of sour cream.
I tried this tonight and wanted to share the results! I accidentally mixed the red sauce in the original mix instead of pouring it over top after it cooked awhile... but it's a very forgiving recipe and turned out fine. It filled me up quick. I think I may try substituting corn bread w/ rice next time.

Put too much sour cream on it by accident.. lol.. I didn't eat all of it.
 

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#16 ·
I copied and pasted these recipes, I see the 'Chicken Tamale' one did not paste very well. And I didn't proof read it before posting, I'm sure you'll be able to figure it out I've more, especially my favorite one, but it's not in my computer, and my recipe is at home. I'll try to recreate it here.

CHICKEN AND RICE CASSEROLE

4 to 6 pieces chicken, skin on and bone in (I use thighs, we like dark meat)
1/2 C chopped onion a couple of cloves of garlic, minced.
about 8 to 10 med lg mushrooms, quartered, or smaller, if they're real large.
1 bay leaf
abt 1/2 C white wine, I use Riesling
abt 1 1/2 C chicken broth
1 C white rice
Abt 1 Tbs butter

You need a skillet with a lid.

salt and pepper the chicken on both sides. Heat up the butter in the skillet, once heated, put the chicken in, skin side down. Brown about 5 minutes, med high, then turn over. Scatter the onion and garlic around the chicken, let cook a few more minutes, add the bay leaf, mushrooms and wine. Cook about another 8 to 10 min till the wine sort of evaporates. Add the rice around the chicken, make sure none sits ON the chicken, add the chicken broth, cover and simmer till the rice is done.
 
#17 ·
BROCCOLI SALAD

2 lbs broccoli cut into small pieces 1 C pomegranate seeds
1 to 1 ½ C Mayo, mix in about ½ to ¾ C sugar, let sit in fridge overnight
1 C sunflower seeds (unsalted) 1 ½ C dried cranberries
4-8 strips of bacon fried crisp and crumbled (I chop it up before I fry it)

Mix broccoli, pomegranate, sunflower and cranberries together. Mix in mayo/sugar ‘dressing’, just before serving mix in bacon

___________________________________________________________________________________________________________________________________________
HOLIDAY YAMS

½ Cup Flour
½ Cup packed brown sugar
½ Cup quick oats
1 tsp cinnamon

MIX ABOVE
Cut in 1/3 C butter, until coarse ‘peas’
Toss in 1 Cup crumb mixture with 2 - 17 ounce canned yams (drained), and
2 Cups fresh uncooked cranberries.

Place in Casserole Dish, top with remaining crumbs.
Bake 350 degrees for 35 minutes
Top with 1 ½ Cups mini marshmallows
Broil till brown.

_________________________________________________________________________________________________________________________________________



ZUPPA
Makes: 6-8 servings

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes (I use red potatoes)
• ¼ of a bunch of kale


1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.

4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve. Delicious!

____________________________________________________________________________________________________________________________________________


STUFFED CABBAGE


½ Small cabbage 1 small onion, finely chopped
1 clove garlic, finely chopped 2 Tbsp vegetable oil
½ lb lean ground beef ½ C cooked rice
Salt and pepper 1 Tbsp fresh dill weed or ½ tsp dried
1 can (15 oz) tomato sauce


Place the cabbage in a saucepan of boiling water and simmer 5 minutes or until eaves separate easily. Drain. Meanwhile, saute the onion and garlic in oil in a small skillet. Add the ground beef and cook, stirring, until all pink has disappeared. Preheat oven to 350 degrees. Add the rice, salt, pepper, and dill to skillet and mix well. Separate the cabbage leaves into 4 to 6 bundles. Divide the meat mixture between the bundles and roll up each to enclose the meat mixture. Set, seam side down, in a baking dish. Pour over the tomato sauce, cover and bake for 35 minutes.

Double the recipe and freeze the extra.

____________________________________________________________________________________________________________________________________________


TUSCAN STYLE PORK ROAST

1 – 2 ¼ lb none in pork loin roast 3 garlic cloves, slivered
4 tsp olive oil 1 Tbsp minced rosemary
½ tsp salt ½ tsp pepper
½ C dry white wine

Preheat oven to 350. Poke roast and insert slivers of garlic. Rub roast with oil, rosemary salt and pepper. Place the roast, bone side down, in a shallow roasting pan; pour the wine into the pan. Roast, basting occasionally with pan juices, until cooked to 160 degrees; about 1 ½ hours. Let stand 10 minutes before slicing.

__________________________________________________________________________________________________________________________________________


SEVEN BONE CHUCK ROAST
• Paper towels
• Dutch oven or roasting pan
• Plate
• Salt and pepper, and other flavorings to taste
• Onions, celery, carrots and other aromatics
• Water, beef broth, red wine or other cooking liquids
• Aluminum foil
• Vegetables (optional)
• Serving tray
• Slotted spoon

Step 1
Pat the roast dry with clean paper towels. Wipe the cut ends of the bone to remove any fragments or debris left behind by the butcher's meat saw.

Step 2
Heat a heavy Dutch oven or roasting pan over a medium-high burner. When the pan is hot, pour in a tablespoon of oil and press the roast into the pan. Sear it on all sides until it's deeply browned, then remove the pan from the burner.

Step 3
Lift the roast from the pan to a plate and season it liberally with salt and pepper, or any other spices and flavorings you prefer. Chop onions, celery and carrots and place them in the bottom of your pan, to make a platform for the pot roast. Position the beef on top of the vegetables.

Step 4
Pour in enough water, beef broth, red wine or other cooking liquids to come at least 1/3 of the way up the sides of the roast, or up to halfway. Cover the pan with its lid, or with heavy-duty aluminum foil.

Step 5
Place the roast in a preheated oven at 325 degrees Fahrenheit. Slow-cook it for 2 to 4 hours, depending on its size, or until it's fork-tender when tested. If you want to cook vegetables with the roast for an easy one-pot meal, add them after the first hour of cooking time.

Step 6
Remove the roast from the oven when it's done, and transfer it to a serving tray. Cover it loosely with foil, and let it rest for at least 15 to 20 minutes before carving. If you've cooked vegetables with the roast, remove them with a slotted spoon and keep them warm. Strain the cooking liquid and thicken it, to make a sauce or gravy. Serve the meat, vegetables and sauce together or separately at the table.

___________________________________________________________________________________________________________________________________________

I LOVE these rolls!!


CAFETERIA SCHOOL ROLLS
Ingredients
3 cups warm water
1 tablespoon white sugar
2/3 cup white sugar
3 (.25 ounce) envelopes active dry yeast
1/4 cup milk

2 eggs
1 tablespoon salt
10 cups all-purpose flour
1/4 cup shortening
1/4 cup butter, melted
Directions
In a large bowl, mix together the warm water and 1 tablespoon sugar. Sprinkle the yeast over the top, and let it stand for about 10 minutes, until the yeast is foamy.
Mix the milk, eggs and salt into the yeast. Measure the flour into a separate bowl, add 2/3 cup sugar, and crumble the shortening into it using your fingers until it is barely noticeable. Gradually stir the flour into the wet ingredients. Mix using a wooden spoon until the dough pulls away from the sides of the bowl and starts to form a ball around the spoon. Cover with a hot wet towel that has been wrung out, and set in a warm place to rise until double in bulk. This should take about 45 minutes.
When the dough has risen, pour the melted butter over it, and knead for about 2 minutes. Let the dough rest for a few minutes, then roll out on a lightly floured surface to 1 inch thick. Use a knife to cut into 2 inch squares. Roll squares into balls, and place into greased round pans, spacing about 1 inch apart. Let rise again until doubled in size. You could also refrigerate the dough, and let it rise overnight for baking the next day.
Preheat the oven to 400 degrees F (200 degrees C). Bake the rolls for about 12 minutes, until golden brown.


Okay, I'm starting to OD you guys I'm sure, Report back and let me know if you've tried and like these.

TTFN OER
 
#18 ·
Im all about eating healthy but it has to taste good too. Might not be what you're looking for but I like out of the box recipes with a distinct flavor. I don't like anything bland. I love "real" wholesome flavors.

cauliflower pizzas or cauliflower grilled cheese.

Cauliflower Pizza Crust Recipe | Katie Lee | Food Network

Best Cauliflower Grilled Cheese - How to Make Cauliflower Grilled Cheese

roasted beets, sweet potatoes and brussel sprouts
Roasted Veggies: Brussels Sprouts, Sweet Potato, and Beets - Minimal Wellness

Homemade garlic/onion mac and cheese. Also seasoning and sage is good. I use a variety of cheeses though.

Baked Mac and Cheese Recipe | Taste of Home

Tikka masala
Curry Stand Chicken Tikka Masala Sauce Recipe - Allrecipes.com
 
#20 ·
I'm going to try to make all of these recipes. Thanks everyone! Tonight we are having pot roast with melted provolone on sweet hawaiian rolls. For a side I am thinking mixed vegetables.. we always have a lot of those as I am a slight health nut. And maybe some rice-a-roni on the side. Or if I can bring my lazy butt to go to the store after I get done with work I may get some baked potatoes. Once I found out how low-calorie potatoes are they've been a favorite go to.
 
#22 ·
@DanteDressageNerd - I LOVE cauliflower pizza. Although, the first time I made it, it did not turn out. I was using egg whites and it ended up looking like an omelet on a baking sheet!

I love making soups..in fact, tonight I'm making french onion soup. Yum! I'm also a huge fan of slow cooker meals. Earlier this week I did a whole chicken in the slow cooker and it turned out amazing. I just made a side salad and had some roasted potatoes with it.

My go-to website for recipes is skinnytaste.com She has amazing, easy to make recipes that are healthy. I own both her cook books and absolutely love them.
 
#23 ·
@DanteDressageNerd
My go-to website for recipes is skinnytaste.com She has amazing, easy to make recipes that are healthy. I own both her cook books and absolutely love them.
I just checked out the website. It's awesome! I love her ideas.. will be my go to for days I had a few too many chocolates throughout the day lol
 
#24 ·
Link sausages, as many as you will eat. Cook in the oven until one side is brown. Meanwhile cook some broccoli and cauliflower.
Put the veg in an oven proof dish. Make a Cheese sauce and cover the veggies with the sauce, place the sausages brown side down on top of the veggies and sauce and bake in a moderate oven until the top of the sausages are brown.
 
#26 ·
Great topic.... and, wow, I'm gettin' hungry now!

One thing I love...casseroles. I am always looking up new ideas online for casseroles. I'm going to have to try some of the fabulous recipes on here!

Not sure if you have ever tried this... it's easy, and omg it's delicious!!!! I hope the link works OK for everyone.


The Kitchen Life of a Navy Wife: Hawaiian Baked Ham and Swiss Sandwiches
 
#30 ·
As somebody who has a ton of allergies, you can try these healthy alternatives
-Mashed cauliflower with milk and cheese mixed in
-sweet potato and ham casserole
-rice noodles with melted cashew butter mixed in. Mix in vegetables you would normally use for stir fry
-basil, pine nuts, garlic, and parmesan pesto over pasta
-chicken stuffed with Havarti cheese and prosciutto
-avocado halves baked with an egg in the middle
-zucchini fritters (like pancakes and VERY good)
-oatmeal blueberry pancakes
 
#32 ·
As somebody who has a ton of allergies, you can try these healthy alternatives
-Mashed cauliflower with milk and cheese mixed in
-sweet potato and ham casserole
-rice noodles with melted cashew butter mixed in. Mix in vegetables you would normally use for stir fry
-basil, pine nuts, garlic, and parmesan pesto over pasta
-chicken stuffed with Havarti cheese and prosciutto
-avocado halves baked with an egg in the middle
-zucchini fritters (like pancakes and VERY good)
-oatmeal blueberry pancakes
Ok these look like something I would love to try. I am very much into fatty, but healthy foods such as cheese, meats, nuts, milk etc. Especially mixed with carbs like pasta.

Never tried avocado with egg. But I like both, so would be an interesting combo.. especially in a breakfast burrito.
 
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