It’s Chili, Chowder, or Stew Saturday – Chili Blanco

July 4, 2020 at 6:02 AM | Posted in Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Chili Blanco. Made using Vegetable Oil, Chicken Breast Halves, Onion, Great Northern White Beans, Ortega Diced Green Chilies, Chicken Broth, Jalapeños, Ground Cumin, Oregano, Shredded Monterey Jack Cheese, and Sour Cream. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Chili Blanco
Chili blanco, or white chili, is light in color, but heavy on flavor. Made with chicken, beans and lots of herbs and spices. Crank up the heat by adding more jalapeño.

Recipe Ingredients:
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, chopped
1 1/4 cups chopped onion
2 cloves garlic, finely chopped
2 (15-ounce) cans great Northern white beans, drained (3 1/2 cups)
1 (7-ounce) can ORTEGA Diced Green Chiles (1 cup)
1/2 cup chicken broth
1 to 2 tablespoons diced jalapeños
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 1/2 cups shredded Monterey Jack cheese
1/2 cup sour cream

Cooking Directions:
1 – Heat vegetable oil in a large saucepan over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is no longer pink. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes.
2 – Stir in beans, chiles, broth, jalapeños, cumin and oregano. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes. Stir in cheese and sour cream. Cook just until cheese is melted.
Makes 6 servings.
https://www.cooksrecipes.com/soup/chili_blanco_recipe.html

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Bison Steak Frites

June 17, 2020 at 6:01 AM | Posted in bison, CooksRecipes | Leave a comment
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I came across a Bison Recipe that I’m passing along for everyone, Bison Steak Frites. There’s also a recipe for a Frisse Salad. To make the Bison Steak Frites you’ll be needing 1 Large Sweet Potato, Ground Ginger, Ground Corriander, Ground Cinnamon, Ground Cumin, Ground Black Pepper, Salt, Cloves, Ground Cardamom, Extra Virgin Olive Oil, and Bison Ribeye Steaks. Love that Bison! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Bison Steak Frites
Here’s a healthy twist on a bistro classic—Steak Frites. Bison steak is substituted for the beef steak, and the fries for baked sweet potatoes, served with a frisse salad garnished with blueberries.

Recipe Ingredients:
1 large sweet potato, sliced into 1/4 inch sticks
1/4 teaspoon ground ginger
1/4 teaspoon ground corriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon salt
A pinch of cloves
1/4 teaspoon ground cardamom
1/4 cup of extra virgin olive oil.
2 Bison ribeye steaks

Frisse Salad:
Watercress
2 tablepsoons cider vinegar
2 tablepsoons apple cider
1 1/2 tablepsoons brown sugar
1/2 teaspoon celery seed
1 tablespoon granulated garlic
1/4 cup safflower oil
Blueberries

Cooking Directions:
1 – In a large bowl combine the sweet potato, ginger, corriander, cinnamon, cumin, black pepper, salt, cloves, cardamom, and extra virgin olive oil. Then toss to evenly coat the fries.
2 – Spread them out evenly on a baking sheet and place in a preheated 425°F (220°C) oven. They should take about 30 to 35 minutes to cook.
3 – Brush the ribeye steaks with extra virgin olive oil so they don’t stick to the grill and season with cracked black pepper and salt–make sure you get both sides.
4 – Place the steaks on a preheated grill pan and cook for a total of 7 to 8 minutes, flipping once.
5 – While the steaks rest, assemble the frisse and watercress salad. Add the washed greens to a large bowl and combine with the cider vinegar, apple cider, brown sugar, celery seed, granulated garlic and safflower oil. Toss then season with salt and pepper.
6 – Plate the salad and garnish with fresh blueberries.
7 – When the potatoes are done, slice the steak. Remember when slicing the steak to cut against the grain–this ensures that the meat will stay tender and juicy.
8 – Add the sliced steak on top of the sweet potato and plate the salad.
Makes 2 servings.
https://www.cooksrecipes.com/game/bison_steak_frites_recipe.html

Diabetic Dish of the Week – Grilled Spiced Halibut, Pineapple, and Pepper Skewers

June 16, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Grilled Spiced Halibut, Pineapple, and Pepper Skewers. It’s Grilling Season! To make this week’s dish you’ll be needing Lemon Juice, Garlic, Chili Powder, Ground Cumin, Ground Cinnamon, Ground Cloves, Boneless Skinless Halibut Steaks, Pineapple, and Bell Peppers. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Grilled Spiced Halibut, Pineapple, and Pepper Skewers
Put a tropical twist on your next barbecue with these spicy skewers!

Ingredients
2 tablespoons lemon juice or lime juice
1 teaspoon minced garlic
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 pound boneless skinless halibut steak, about 1 inch thick
1/2 small pineapple, peeled, halved lengthwise and cut into 24 pieces
1 large green or red bell pepper, cut into 24 pieces

Directions
Yield: 6 servings
Serving size: 2 skewers

1 – Combine lemon juice, garlic, chili powder, cumin, cinnamon, and cloves in large resealable food storage bag; knead until blended.

2 – Rinse fish; pat dry. Cut into 12 (1- to 1 1/4-inch) cubes. Add fish to bag. Press out air; seal. Turn gently to coat fish with marinade. Refrigerate 30 minutes to 1 hour. Soak 12 (6- to 8-inch) wooden skewers in water while fish marinates.

3 – Alternately thread 2 pieces pineapple, 2 pieces pepper, and 1 piece fish onto each skewer.

4 – Prepare grill for direct cooking. Spray grid with nonstick cooking spray. Place grid 4 to 6 inches above heat. Preheat grill to medium-high heat. Place skewers on grid. Cover or tent with foil; grill 3 to 4 minutes over medium-high heat or until grill marks appear on bottom. Turn skewers over; grill 3 to 4 minutes more or until fish begins to flake when tested with fork.

Nutrition Information:
Calories: 84 calories, Carbohydrates: 11 g, Protein: 8 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 12 mg, Sodium: 23 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/grilled-spiced-halibut-pineapple-and-pepper-skewers/

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* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Dish of the Week – Apricot Brisket

April 7, 2020 at 6:02 AM | Posted in Uncategorized | 1 Comment
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This week’s Diabetic Dish of the Week is a Apricot Brisket. This one is made using Dried Apricots, Diced Tomatoes, Ground Cumin, Salt, Garlic, Ground Cinnamon, Onion, Carrots, Beef Brisket, Pepper, Low Sodium Beef Broth, Cornstarch, Water, and Parsley. The Dish is only 170 calories and 15 carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Apricot Brisket
This delicious entree combines sweet apricots and spicy cinnamon with tender beef for a flavor that can’t be beat!

Ingredients
1 cup chopped dried apricots, divided
1 cup canned diced tomatoes, divided
2 teaspoons ground cumin
1 teaspoon salt, divided
1 clove garlic
1/4 teaspoon ground cinnamon
1 medium onion, thinly sliced
2 large carrots, cut into 1-inch pieces
1 small beef brisket (about 2 to 3 pounds), trimmed of fat
1/2 teaspoon black pepper
1 1/2 cups low-sodium beef broth
2 tablespoons cornstarch
2 tablespoons cold water
Chopped parsley (optional)

Directions
Yield: 8 servings
Serving size: 1/8 of recipe

1 – Preheat oven to 325°F.

2 – Combine 1/2 cup chopped apricots, 1/2 cup tomatoes, cumin, 1/2 teaspoon salt, garlic, and cinnamon in food processor. Process using on/off pulses until coarsely combined.

3 – Place onion and carrots on bottom of roasting pan. Place brisket on top. Cut several small slits across top of brisket; gently spoon apricot mixture into slits. Sprinkle brisket with remaining 1/2 teaspoon salt and pepper. Spread remaining 1/2 cup diced tomatoes over brisket; top with remaining 1/2 cup apricots. Drizzle broth over brisket. Cover with foil.

4 – Roast 2 to 2 1/2 hours. Transfer brisket to carving board; tent with foil and let stand 15 minutes.

5 – Pour pan juices and vegetables into medium saucepan. Stir cornstarch into water in small bowl until smooth and well blended. Stir into pan juices; simmer until thickened, about 5 minutes.

6 – Carve brisket crosswise into thin slices; serve with onion, carrots, tomatoes, apricots, and pan juices. Sprinkle with parsley, if desired.

Nutrition Information:
Calories: 177 calories, Carbohydrates: 17 g, Protein: 20 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 53 mg, Sodium: 380 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/apricot-brisket/

 

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* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
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Sunday’s Pork Roast Dinner Recipe – Cuban Glazed Pork Loin

March 1, 2020 at 6:02 AM | Posted in Diabetes Self Management, Sunday’s Pork Roast Dinner Recipe | 1 Comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Cuban Glazed Pork Loin. To make this Delicious Roast you’ll need a Boneless Pork Loin Roast, Lime, Orange Juice Concentrate, Garlic, Olive Oil, Ground Cumin, Salt and Pepper, Sweet Potatoes, and Red Onion. Let Sunday’s Dinner begin! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Cuban Glazed Pork Loin
Recipe Ingredients:
3 1/4 to 3 1/2 pounds boneless pork loin roast
1 lime
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon garlic, minced
1 tablespoon olive oil
1 1/2 teaspoons ground cumin
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 medium sweet potatoes, peeled and cut into chunks (optional)
1 large red onion, cut into 1-inch wedges (optional)

Cooking Directions:
1 – Preheat the oven to 350°F (175°C). Arrange the pork roast in the center of a shallow roasting pan.
2 – Grate the zest of the lime into a small bowl. Juice the lime and add 1 tablespoon to the bowl; reserve remaining juice for another use. Stir the remaining ingredients into the bowl. Spread the citrus mixture over the surface of the pork. Surround the pork with the sweet potatoes and onion if desired.
3 – Roast 20 minutes per pound or about 65 to 70 minutes (22 minutes per pound if roast is rolled and tied) until the internal temperature on an instant read thermometer reaches 145°F (62.7°C).
Remove from oven and let the roast rest for 10 minutes before slicing to serve.
Makes 12 servings.

Serving Suggestion: Slice slightly over a third of the roast, surround with roasted vegetables if desired; and serve. Reserve the remaining roast, cut in cubes and refrigerate, covered, for two additional meals.

Nutritional Information Per Serving (1/12 of recipe): Calories: 160; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 80mg; Total Carbs: 3g; Fiber: 0g; Protein: 26g; Sodium: 210mg.
https://www.cooksrecipes.com/pork/cuban_glazed_pork_loin_recipe.html

 

 

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
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It’s Chili, Chowder, or Stew Saturday – Winter White Chili

December 14, 2019 at 6:02 AM | Posted in chili, CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Winter White Chili. Made using Lean Ground Pork, Onion, Ground Cumin, Chili Powder, 1 can White Beans, 1 can Corn, 1 can Chicken Broth, and 1 can Diced Green Chiles. Quick and Easy Recipe for some Delicious Winter White Chili. The recipe is from the CooksRecipes website where you’ll find a huge selection of recipes to please all tastes, diets, and cuisines. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Winter White Chili

Warm up with this tasty ground pork chili. Serve with tortilla chips and a green salad on the side.

Recipe Ingredients:
1 pound lean ground pork
1 medium onion, diced
1 teaspoon ground cumin
2 teaspoons chili powder
1 (16-ounce) can white beans, drained
1 (14-ounce) can corn, drained
1 (14.5-ounce) can chicken broth
1 (4-ounce) can diced green chiles

Cooking Directions:
1 – In large saucepan, brown pork with onion, stir in cumin and chili powder; stir. Stir in remaining ingredients; bring to a boil, cover and simmer for 15 to 20 minutes, until heated through and flavors are blended.
Makes 6 servings.
https://www.cooksrecipes.com/soup/winter_white_chili_recipe.html

Skillet Turkey Chili

December 11, 2019 at 6:01 AM | Posted in chili, CooksRecipes, turkey, turkey chili | Leave a comment
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I have another Chili Recipe to pass along to every one, Skillet Turkey Chili. A delicious way to use those Turkey Leftovers! Using Turkey Leftovers, Onion, Red Bell Pepper, Jalapeño Pepper, Minced Garlic, Chili Powder, Ground Cumin, Salt, a can of Tomatoes and Green Chiles, and can of Light Red Kidney Beans. The recipe is from the CooksRecipes website which has a huge selection of recipes to please everyone! So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Skillet Turkey Chili
Leftover turkey—when combined with beans, vegetables and spices—makes for a tasty, quick and easy chili.

Recipe Ingredients:
1 tablespoon vegetable oil
1 1/2 cups chopped onion
1 1/2 cups chopped red bell pepper
1/2 seeded jalapeño pepper, finely chopped
1 clove garlic, minced
2 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
2 (14.5-ounce) can tomatoes and green chiles
1 (15.5-ounce) can light red kidney beans, drained and rinsed
2 cups chopped cooked turkey

Cooking Directions:
1 – Heat oil in skillet over medium heat. Add onion, red bell pepper, jalapeño, garlic, chili powder, cumin and salt. Cook and stir 4 to 5 minutes or until vegetables are tender.
2 – Stir in tomatoes, beans and turkey. Simmer 5 minutes longer or until heated through.
Makes 8 servings.

Tips:

Served chili topped with grated cheddar cheese, sliced ripe olives, sour cream or salsa.
For spicier version increase amount of jalapeño pepper used. Do not seed peppers.

https://www.cooksrecipes.com/soup/skillet_turkey_chili_recipe.html

“Meatless Monday” Recipe of the Week – 3-Cheese Enchiladas

November 25, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – 3-Cheese Enchiladas. No Meat Needed! You’ll need Shredded Mild Cheddar Cheese, Shredded Monterey Jack Cheese, Shredded Mozzarella Cheese, Refried Beans, Salsa, Green Onions, Ground Cumin, Flour Tortillas, Sliced Ripe Olives, and Sour Cream. You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

3-Cheese Enchiladas
3-Cheese EnchiladasThese delicious, three cheese, bean and salsa enchiladas are quick and easy to assemble.

Recipe Ingredients:
1 cup (4 ounces) shredded mild cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded mozzarella cheese
1 (16-ounce) can refried beans
1 (24-ounce) jar salsa – divided use
1/3 cup thinly sliced green onions
1/3 teaspoon ground cumin
12 (6-inch) flour tortillas
Sliced ripe olives (optional)
Additional sliced green onions (optional)
Sour cream (optional)

Cooking Directions:
1 – In a medium bowl, mix all of the cheeses.
2 – In another bowl, combine beans, 1 cup salsa, 1 1/2 cups cheese mixture, green onions and cumin.
3 – Spread 1 cup salsa into the bottom of a 13-inch x 9-inch x 2-inch baking dish.
4 – Spoon a heaping 1/3 cup bean mixture down the center of each tortilla. Place tortillas seam-side down on salsa. Top with remaining salsa and cheese.
5 – Bake in a preheated oven at 350°F (175°C) for 30 minutes or until heated through.
6 – Serve with sliced ripe olives, green onions and sour cream if desired.
Makes 6 servings.
https://www.cooksrecipes.com/mless/3_cheese_enchiladas_recipe.html

It’s Chili, Chowder, or Stew Saturday – DEEP, DARK AND STOUT CHILI

September 7, 2019 at 6:02 AM | Posted in Diabetic Gourmet Magazine, It's Chili Soups or Stews Saturday | 2 Comments
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for DEEP, DARK AND STOUT CHILI. Just the name of DEEP, DARK AND STOUT CHILI makes you do the Chili drool! This one is made using; Extra Lean Ground Beef, Kidney Beans, Green Bell Peppers, Stewed Tomatoes, Dark Stout Beer, Chili Powder, Ground Cumin, Roasted Cumin, Sodium-Free Beef Bouillon Granules, and Salt. The recipe comes from one of my favorite sites, Diabetic Gourmet Magazine website. At the Diabetic Gourmet Magazine site you’ll find a huge selection of Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

DEEP, DARK AND STOUT CHILI
Ingredients

2 Tbsp canola oil (30 mL)
1-1/2 lb extra lean ground beef (or 1 lb extra lean ground beef and 15-oz can kidney beans, rinsed and drained)
2 cups diced green bell peppers
1 cup diced red onion
3 cans (14.5 oz each) no-salt-added stewed tomatoes
1 bottle (12 oz) dark stout beer
3 Tbsp chili powder
1-1/2 Tbsp ground cumin
1-1/2 Tbsp smoked paprika (optional)
1 Tbsp sodium-free beef bouillon granules
1 tsp salt

Toppings:

1/2 cup chopped fresh cilantro leaves
1/2 cup finely chopped red onion
1 medium lime, cut into 6 wedges

Directions

1 – Heat 1 Tbsp canola oil in Dutch oven over medium-high heat. Working in two batches, brown beef, about 3-4 minutes per batch, stirring frequently.
2 – Meanwhile, in a saute pan heat remaining 1 Tbsp canola oil and cook bell peppers and onions 4 minutes or until onions are soft, stirring frequently. Stir into cooked beef. Add stewed tomatoes, beer, chili powder, cumin, paprika, and bouillon. Bring just to a boil over medium-high heat, reduce heat, cover and simmer 45 minutes. Stir in salt.
3 – Serve chili with choice of toppings placed in three small bowls.
NOTES:
Like most chili recipes, the flavors are more blended if the chili is served the next day. This dish freezes well, too.

Recipe Yield: Yield: 8 servings. Serving size: 1-1/3 cups chili.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 240
Fat: 8 grams
Saturated Fat: 1.5 grams
Fiber: 5 grams
Sodium: 480 milligrams
Cholesterol: 45 milligrams
Protein: 20 grams
Carbohydrates: 18 grams
https://diabeticgourmet.com/diabetic-recipes/deep-dark-and-stout-chili

Sunday’s Chicken Dinner Recipe – Southwestern Chicken Skillet

April 7, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | 2 Comments
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This week’s Sunday’s Chicken Dinner Recipe is – Southwestern Chicken Skillet. The Dish is made using Chicken Breast Halves, Chili Powder, Ground Cumin, Garlic, Salsa, Dijon Mustard, and shredded Wisconsin Monterey Jack or Pepper Jack Cheese. Southwestern flavors at its best! The recipe is from the CooksRecipes website, there are several sites with this recipe or variations of it. At the CooksRecipes website you’ll find a huge selection of recipes to please all tastes, diets, and cuisines. So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Southwestern Chicken Skillet
Add this tasty Southwestern skillet entrée to your repertoire of quick and easy “busy day” recipes.

Recipe Ingredients:
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
4 skinless, boneless chicken breast halves
2 teaspoons vegetable or olive oil
2 cloves garlic, minced
1/2 cup prepared tomato-based salsa
1 tablespoon Dijon mustard
1 cup (4 ounces) shredded Wisconsin Monterey Jack or Pepper Jack Cheese
2 tablespoons chopped cilantro or green onion

Cooking Directions:
1 – Sprinkle chili powder, cumin and salt over chicken.
2 – Heat oil in a large nonstick skillet over medium heat. Add chicken and garlic; cook 5 minutes. Turn chicken over.
3 – Combine salsa and mustard; spoon over and around chicken. Continue cooking, turning chicken and stirring sauce, 5 minutes or until chicken is cooked through.
4 – Sprinkle cheese and cilantro over chicken. Continue cooking 1 to 2 minutes or until cheese is melted.
Makes 4 servings.
https://www.cooksrecipes.com/chicken/southwestern_chicken_skillet_recipe.html

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