One of America’s Favorites – Étouffée

September 16, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Crawfish étouffée, served at a restaurant in New Orleans

Étouffée or etouffee (French: [e.tu.fe], English: /ˌeɪtuːˈfeɪ/ AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana. Étouffée is most popular in New Orleans and in the Acadiana area of the southernmost half of Louisiana as well as the coastal counties of Mississippi, Alabama, northern Florida, and eastern Texas.

In French, the word “étouffée” (borrowed into English as “stuffed” or “stifled”) literally means “smothered” or “suffocated”, from the verb “étouffer”.

Étouffée is a dish of seafood or chicken simmered in a sauce made from a light or blond roux.

It is most commonly made with shellfish, such as crab or shrimp. The most popular version of the dish is made with crayfish (or “crawfish”).

Étouffée is typically served over rice.

Another version of crawfish étouffée

Depending on who is making it and where it is being made it is flavored with either Creole or Cajun seasonings. Although Creole and Cajun cuisines are distinct, there are many similarities. In the case of the Creole version of crawfish étouffée, it is made with a blonde or brown roux and sometimes tomatoes are added. A blond roux is one that is cooked, stirring constantly, for approximately 5 minutes to remove the “raw” flavor of the flour and to add a slightly “nutty” flavor, while a brown roux is cooked longer (30 to 35 minutes) in order to deepen the color and flavor.

Around the 1950s, crawfish étouffée was introduced to restaurant goers in Breaux Bridge, Louisiana; however, the dish may have been invented as early as the late 1920s, according to some sources. Originally, crawfish étouffée was a popular dish amongst Cajuns in the bayous and backwaters of Louisiana. Around 1983, a waiter at the popular Bourbon Street restaurant Galatoire’s brought the dish to his boss to try. At the time, most New Orleans restaurants served French Creole cuisine, but this Cajun dish was a hit.

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Healthy Air Fryer Recipes

September 11, 2019 at 6:02 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Air Fryer Recipes. Delicious and Healthy Air Fryer Recipes with recipes including; Air-Fryer Rotisserie Chicken, Air-Fryer Popcorn Shrimp, and Air-Fryer Greek Turkey Burgers. Find these Recipes and more all at the EatingWell website. http://www.eatingwell.com/

Healthy Air Fryer Recipes
Cooking with an air fryer is a healthy alternative to deep-frying food. These healthy air-fryer recipes for chicken, shrimp, fish and more reduce calories and can help you meet your weight loss goals. Try our vegetarian air-fryer recipes for falafel and cheesy baked potatoes.

Air-Fryer Rotisserie Chicken
Replicate the flavor, lovely burnished skin and moist texture of a classic rotisserie chicken with this easy recipe for cooking a whole chicken in your air fryer. With just a handful of ingredients and 10 minutes of active time, you get a roast chicken with lemon and herbs that’s a remarkable doppelganger for a deli chicken right after it comes out of the rotisserie—before it gets shriveled and dried out from sitting in the deli’s holding case for hours. Serve this chicken with your favorite veggie sides for a healthy weeknight dinner or weekend supper. And if you’re hosting a dinner party, cooking your main course in the air fryer is also a great way free up oven space for casseroles, rolls and other dishes………………..

Air-Fryer Popcorn Shrimp
These air-fried popcorn shrimp get crispy and crunchy with very little oil. The unique flavors are inspired by Mexican fare, with a smoky, spicy dipping sauce and full-flavored shrimp coating. Look for the smallest shrimp you can find so they will cook evenly…………..

Air-Fryer Greek Turkey Burgers
Sharp raw garlic, fresh herbs and tangy feta cheese superbly flavor these turkey burgers. Since the patties are air-fried with very little oil, there’s room to add a bit of olive oil to the meat to keep the patties from drying out. Serve with air-fried zucchini fries……………

* Click the link below to get all the Healthy Air Fryer Recipes
http://www.eatingwell.com/recipes/23202/cooking-methods-styles/air-fryer/

Kitchen Hint of the Day!

August 31, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Grilling Shrimp………

When grilling shrimp, always thread them onto the skewer lengthwise, so they won’t curl on the grill. They’ll also be less likely to fall into the fire. Grill on!

Healthy Summer Slow-Cooker and Crockpot Recipes

August 17, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Summer Slow-Cooker and Crockpot Recipes. Delicious Healthy Summer Slow-Cooker and Crockpot Recipes with recipes like; Chicken and Shrimp Jambalaya, Slow-Cooker Quinoa-Summer Squash Casserole, and Slow-Cooker Brisket Sandwiches with Quick Pickles. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Summer Slow-Cooker and Crockpot Recipes
Find healthy, delicious summer slow-cooker and crockpot recipes, from the food and nutrition experts at EatingWell.

Chicken and Shrimp Jambalaya
The slow cooker makes easy work of this healthy jambalaya featuring brown rice and plenty of veggies. If you don’t want to make your own seasoning, just skip Step 1 and use 1½ teaspoons purchased salt-free Cajun seasoning in Step 2…………

Slow-Cooker Quinoa-Summer Squash Casserole
As this layered slow-cooker squash casserole recipe cooks, the liquid from the tangy tomatillo salsa and summer squash is absorbed by the quinoa, adding tons of flavor to the final dish…….

Slow-Cooker Brisket Sandwiches with Quick Pickles
Make your BBQ or cookout easy with this slow-cooker beef brisket recipe. Rauchbier, a smoky German beer, gives this fork-tender brisket real pit-barbecue flavor, but you can use any beer that suits your taste, or even substitute beef broth, to achieve mouthwatering results. While the brisket is cooking, whip up the quick pickle recipe and stir together a garlic mayo to top off the sandwiches…………………

* Click the link below to get all the Healthy Summer Slow-Cooker and Crockpot Recipes
http://www.eatingwell.com/recipes/19811/seasonal/summer/slow-cooker-crockpot/

Diabetic Dish of the Week – Barbecued Shrimp Over Tropical Rice

August 6, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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Diabetic Dish of the Week – Barbecued Shrimp Over Tropical Rice TUESDAY

This week’s Diabetic Dish of the Week is – Barbecued Shrimp Over Tropical Rice. Fire that grill up for this week’s recipe! Shrimp and Brown Rice make up this Delicious and Diabetic Friendly Recipe. It’s from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetic News, Diabetic Management Tips, and more! Plus you subscribe to one of my favorite Magazines the Diabetes Self Management Magazine. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Barbecued Shrimp Over Tropical Rice
You’ll want to break out the grill for this mouthwatering seafood dish! Chopped fresh mango perfectly complements the sweet and spicy barbecue shrimp in this exotic dish, while jalapeño peppers add some kick.

Ingredients
20 frozen large raw shrimp, peeled and deveined (26 to 30 per pound)
1/2 cup uncooked brown rice
1/2 cup barbecue sauce
2 teaspoons fresh grated ginger
1 cup chopped fresh mango** (about 1 medium mango)
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh cilantro
1 tablespoon finely chopped and seeded jalapeño pepper*
2 teaspoons lime juice

Directions
1 – Thaw shrimp according to package directions.

2 – Cook brown rice according to package directions, omitting salt; set aside.

3 – Meanwhile, thread shrimp onto 4 metal skewers, leaving 1/8-inch space between shrimp. In small bowl stir together barbecue sauce and ginger. Grill shrimp on greased rack of uncovered grill directly over medium heat for 6 to 7 minutes or until shrimp are opaque, turning once and brushing frequently with sauce mixture.

4 – Stir mango, onion, cilantro, jalapeño, and lime juice into hot rice. Spoon onto serving plates. Serve shrimp on top of rice mixture.

Note: Mangos are chock-full of vitamins A and C. They also are rich in fiber and contain over 20 different vitamins and minerals.

**Note: To chop a mango, first cut off all four sides around the pit. Then slide a knife between the skin and meat of the mango. Remove skin and cut into chunks then chop into smaller pieces.

*Note: Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Yield: 4 servings.

Serving size: 1/2 cup rice and 5 shrimp.

Nutrition Facts Per Serving:
Calories: 200 calories, Carbohydrates: 37 g, Protein: 9 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 53 mg, Sodium: 396 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/barbecued-shrimp-over-tropical-rice/

Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs

July 12, 2019 at 6:38 PM | Posted in Pasta Roni, seafood, shrimp | Leave a comment
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Today’s Menu: Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs

 

 


For Breakfast I toasted a Thomas Light 100% Multi Grain English Muffin that I lightly buttered with I Can’t Believe It’s Not Butter and made a cup of Bigelow Decaf Green Tea. Sunny and 87 degrees, not quite as humid out today. After Breakfast I went to Meijer to pick up a few items and stopped by McDonald’s and picked up Breakfast for Mom. Rested most of the day I’ve been dealing with some bad Sinus Headaches. For Dinner tonight a favorite of mine,Shrimp w/ Pasta Roni.

 

 

 

 


For the Shrimp part of the dish I used Meijer Brand Jumbo Shrimp. This is my frozen Shrimp of choice, best I’ve found. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat. I seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

 

 

 


I love having Shrimp with the Pasta Roni – Angel Hair Pasta with Herbs. It comes with the Pasta Special Seasonings Packet and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box, leftovers coming tomorrow. Nice seasoning and the Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Shrimp. Too good, this makes one delicious Shrimp and Pasta Dish! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with Sprite Zero to drink.

 

 

 

 

 

 

 


Pasta Roni Angel Hair Pasta with Herbs

Our Pasta Roni Angel Hair Pasta with Herbs flavor blends delicate angel hair pasta in a creamy herb sauce with other natural flavors. This delicately flavored dish is the perfect complement to your family’s favorite Italian-inspired recipes.

What You’ll Do
1 – In a medium saucepan bring water, milk and butter or margarine to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
2 – Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
3 – Sauce will be thin. Let stand 3-5 min. to thicken.

http://www.ricearoni.com/products/Pasta_Roni/Angel_Hair_Pasta_with_Herb

 

 

 

 

Shrimp Health Benefits……….
Shrimp may have a variety of health benefits. It is high in several vitamins and minerals, and is a rich source of protein. Eating shrimp may also promote heart and brain health due to its content of omega-3 fatty acids and the antioxidant astaxanthin ( 6 , 11 , 12 , 13 ).

It’s Chili, Chowder, or Stew Saturday – Classic Gumbo

July 6, 2019 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 is a recipe for Classic Gumbo. Crab Meat, Shrimp, Spices, Vegetables, and Rice make up this Comfort Food Classic! The recipe is from the Diabetes Self Management website which not only has a huge selection of Diabetic Friendly Recipes but also has Diabetes News, Diabetes Management Tips, and so much more. So be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Classic Gumbo

Ingredients
1 1/2 quarts water
8 ounces crabmeat
5 ounces shrimp
2 bay leaves
2 lemon wedges
2 slices onion
1 teaspoon plus 1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon chopped parsley
1 pound okra, sliced
4 tablespoons vegetable oil
2 medium tomatoes, chopped
1 onion, diced
1 green pepper, diced
2 tablespoons flour
1 teaspoon thyme
3 1/2 cups prepared white rice
Directions
In a large pot, bring 1 1/2 quarts water to a boil and add crabmeat, shrimp, bay leaves, lemon wedges, onion slices, 1 teaspoon cayenne pepper, and black pepper. Boil for 10 minutes. Remove shrimp and crabmeat and set in refrigerator. Strain stock and set aside.

Sauté sliced okra in 1 tablespoon of the vegetable oil in a large skillet. When soft and lightly browned, place in a large pot. Add chopped tomatoes to okra and cook over low heat, stirring often. In skillet with 1 tablespoon of the vegetable oil sauté green peppers and onion until tender. Add to okra and tomatoes and cook, stirring often. In the skillet, add 2 tablespoons flour and stir until slightly browned (if it burns, discard flour and start over again). Add remaining 2 tablespoons of vegetable oil to the flour and stir until mixture is slightly bubbly. Stir in 1 cup of the reserved stock and cook until thickened. Add this liquid to pot with vegetables. Stir thoroughly, keeping heat on low. Add additional stock to create a thick, stewlike consistency. Stir in thyme and 1/2 teaspoon cayenne pepper. Cover and cook over low heat for an additional two hours. Add reserved crabmeat and shrimp to gumbo and blend, adding additional stock if needed. Cover and continue to heat for another 30 minutes. Prepare rice. To serve, place 1/2 cup boiled white rice in a large soup bowl and top with 1 cup gumbo. Serve immediately.

Yield: 7 servings.

Serving size: 1 cup gumbo with 1/2 cup rice.

Nutrition Facts Per Serving:
Calories: 260 calories, Carbohydrates: 29 g, Protein: 15 g, Fat: 9 g, Saturated Fat: 1 g, Sodium: 146 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/classic-gumbo/

Healthy Linguine Recipes

June 30, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Linguine Recipes. Delicious and Healthy Linguine Recipes with recipes including; Turkey Meatballs with Linguine and Fresh Tomato Sauce, Linguine with Creamy White Clam Sauce, and Cheesy Vegetable Pasta Alfredo. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Linguine Recipes
Find healthy, delicious linguine recipes including seafood, shrimp and clam sauce linguini. Healthier recipes, from the food and nutrition experts at EatingWell.

Turkey Meatballs with Linguine and Fresh Tomato Sauce
For this healthy turkey meatball recipe, lean ground turkey is mixed with fresh mushrooms, oats, garlic, spices and a little Parmesan cheese for a meatball that’s moist, delicious and has more fiber and less saturated fat than a traditional beef and pork version. Serve these tasty meatballs over whole-grain pasta with fresh tomato sauce for a satisfying take on spaghetti and meatballs, and save the leftovers to stuff into sandwiches………

Linguine with Creamy White Clam Sauce
Ripe tomato and fresh basil give this quick recipe tons of flavor. Serve this healthy pasta dinner with crusty garlic bread and steamed green beans……………..

Cheesy Vegetable Pasta Alfredo
This cheesy pasta recipe is made in a slow cooker but is relatively quick taking just 2½ hours from start-to-finish. It’s full of vegetables, whole-grain linguine and of course, lots of cheese!…….

* Click the link below to get all the Healthy Linguine Recipes
http://www.eatingwell.com/recipes/19255/ingredients/pasta-noodle/pasta-by-shape/linguine/

Low-Cholesterol Fish and Seafood Recipes

June 29, 2019 at 6:00 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Low-Cholesterol Fish and Seafood Recipes. Find Delicious and Low-Cholesterol Fish and Seafood Recipes with recipes including; Peppery Barbecue-Glazed Shrimp with Vegetables and Orzo, Sweet and Spicy Roasted Salmon with Wild Rice Pilaf, and Sweet Chili and Pistachio Mahi Mahi. Find these delicious and healthy recipes and much more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Low-Cholesterol Fish and Seafood Recipes
Find Healthy Delicious Low-Cholesterol Fish & Seafood Recipes, from the food and nutrition experts at EatingWell.

Peppery Barbecue-Glazed Shrimp with Vegetables and Orzo
In this healthy BBQ shrimp recipe, shrimp are seasoned with a peppery spice blend and served with zucchini, peppers and whole-grain orzo for a delicious and easy dinner that’s ready in just 30 minutes. The shrimp and veggies are cooked in the same skillet, so cleanup is a snap too…….

Sweet and Spicy Roasted Salmon with Wild Rice Pilaf
Fresh jalapeños give this quick and easy roasted salmon dish its kick; honey and balsamic vinegar give it a sweet finish. A nutty-tasting wild rice pilaf completes this healthy dinner that comes together in just 30 minutes………….

Sweet Chili and Pistachio Mahi Mahi
Mild tasting mahi mahi gets a spicy and nutty infusion with this crunchy chili-pistachio coating. Served with a quinoa salad, this healthy meal is ready in just 45 minutes………..

* Click the link below toget all the Low-Cholesterol Fish and Seafood Recipes
http://www.eatingwell.com/recipes/22108/health-condition/low-cholesterol/dinner/fish-seafood/

Leftovers: Red Beans and Rice w/ Cajun Shrimp and Baked Garlic Loaf Bread

June 23, 2019 at 6:42 PM | Posted in shrimp, Zatarain's | Leave a comment
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Today’s Menu: Leftovers – Red Beans and Rice w/ Cajun Shrimp and Baked Garlic Loaf Bread

 

 

 

For Breakfast I just had a cup of Bigelow Decaf Green Tea. I had another long and painful night of the Phantom Pains. Not sure why these have been coming back so frequently of late. But it was a very painful night and I was lucky to get an hours worth of sleep. So Tea was plenty this morning. Outside a passing shower, 86 degrees and humid. It really didn’t make a difference what it was outside today. After I got a few things done around the house it was back to bed for me, so very tired. For Dinner tonight leftover Red Beans and Rice w/ Cajun Shrimp and Baked Garlic Loaf Bread. I left the original post for the recipe and directions.

 

 

 

 

 

 

Well nothing better than Red Beans and Rice w/ Cajun Shrimp to get rid of those rainy day blues! For the red Beans and Rice I used a box of Zatarain’s Reduced Sodium Red Beans and Rice Mix. For the Shrimp I used the Meijer Frozen Jumbo Shrimp and for the Garlic Loaf I used a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread. This had the makings of a delicious Meal from the start! I got the bag of Shrimp out of the freezer last night and let it thaw overnight.

 

 

 

 

 

 

To prepare it I’ll need; 1 box of the Zatarain’s Red Beans and Rice Mix, 3 cups Water, Extra Light Olive Oil, and the Shrimp. Mixed 3 cups of water, Rice Mix and 2 tbsp. of Light Olive Oil in 2-quart saucepan until it was well blended. Brought to a boil. Then reduced the heat to low and covered. I got the Shrimp out of the fridge and seasoned them with Zatarain’s Creole Seasoning.

 

 

 

 

 

 

Simmered for 25 minutes, until the rice was tender. Stirred occasionally to prevent the Rice and Beans from sticking. With 4 minutes of cooking time left I added the Shrimp. When done I removed the skillet from heat. Let stand 5 minutes. And done ready to serve! Like the Sausage and Dirty Rice I had last week, this is one fantastic Meal! The Red Beans and Rice is Seasoned perfect. It made plenty of both the Red Beans and the Rice. And the Shrimp worked perfect with it. Plenty of great leftovers!

 

 

 

 

 

 

Then I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread with any Dish! I loved this dish tonight, plenty leftover for tomorrow’s Dinner! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink.

 

 

 

 

 

 

 

 

 

ZATARAIN’S REDUCED SODIUM RED BEANS AND RICE
A quintessential New Orleans dish, traditionally prepared on Mondays when a long stove top simmer gave home cooks time to do laundry. Today, red bean lovers rely on Zatarain’s for classic flavor in a fraction of the time.

Enjoy Zatarain’s Reduced Sodium Red Beans & Rice with 25% less sodium than the original as a main course or side dish. Supplement with sausage, ham or pork chops, or hold the meat and have a tasty vegetarian meal. However you prepare it, Zatarain’s Reduced Sodium Red Beans & Rice is hearty but not heavy, packed full of flavor and an instant crowd-pleaser.
STOVE TOP DIRECTIONS
1. MIX 3 cups water, Rice Mix and 2 tbsp. butter, margarine or olive oil in 2-quart saucepan until well blended. Bring to boil. Reduce heat to low. Cover.
2. SIMMER 25 minutes or until rice is tender. Stir occasionally to prevent rice and beans from sticking.
3. REMOVE from heat. Let stand 5 minutes. Fluff with fork before serving.

Serving Suggestion: Add a half pound of sliced sausage to make a complete meal.

NUTRITION INFORMATION (PER SERVING)
CALORIES 230
TOTAL FAT 1g
SATURATED FAT 0g
TRANS FAT 0g
CHOLESTEROL 0mg
SODIUM 580
CARBOHYDRATES 45g
FIBER 5g
SUGAR <1g
PROTEIN 9g
https://www.mccormick.com/zatarains/products/dinner-and-side-mixes/rice-mixes-and-side-dishes/reduced-sodium-red-beans-and-rice

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