Monday, October 6, 2014

Creamy Jalapeño Shrimp Enchiladas and Sweet Potato, Black bean & Chipotle Rice with La Morena

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena #CollectiveBias

Sometimes in life we are given choices and it's up to us to make the best choice we can, given our surroundings, our circumstances and our preferences. I often find myself faced with making a choice that has been haunting me since I was a young girl: Enchiladas... or tacos? It's not an easy choice, but when it comes down to it, it's something you just have to decide for yourself. No one can make the choice for you. This time, I chose enchiladas. As I was staring into space the other day, trying to come up with something new and fun to make, the only thing that kept popping into my head was a giant pan of enchiladas. Not just any enchiladas, though...oh, no. Shrimp enchiladas. Yes! I became a little obsessed with the idea of shrimp enchiladas and also the idea of creating a delicious Mexican rice and incorporating some yummy fall flavors into it. Game on!

I don't know if any of you have ever shopped at Vallarta Market, but let me just tell you... it's kind of like a foodie theme park. There is so much amazing detail in all of the sections of the store and there are SO many sections! There's a huge bakery section, a salsa bar, a drink bar, a food bar, a cheese bar, a tortilla bar, a seafood bar and a huuuuuuge meat section. Every time my husband walks in, he heads straight to the meat section and I can just see his little eyes light up. It's so cute. I, personally, could live amongst the cheese and be happy.

Honestly, I could probably just live in Vallarta and be happy... I could live off of Mexican food! But, only really good Mexican food... I always feel like if i'm going to make a Mexican dish, I want to make it right. I always try to use authentic Mexican products so I know my food will have an authentic Mexican taste! It's the only way.

While we were there we picked up some of our favorite supplies to create our delicious Mexican dinner of creamy jalapeño shrimp enchiladas and a chipotle rice, which included a can of La Morena jalapeños and a can of La Morena chipotle peppers in adobo sauce. Yum.

Pictured above are the beginnings of something beautiful: jalapeños, chipotle peppers, cilantro, onion, lime, garlic, avocado and, of course, fresh corn tortillas! Vallarta has the best tortillas in the world. Honest.

The making of the jalapeño cream sauce! Smells so good while it's cooking. Plus, it's so easy to make, thanks to the La Morena jalapeños... they chop up so nicely and have such great texture and flavor!

Shrimp! These little shrimpies smelled amazing and I had to sneak one before they went into the enchiladas. Honestly, you could just serve a huge plate of these beauties and everyone would be happy.

The fun part! I love pouring sauce over things. It gives me a sense of great accomplishment and satisfaction. 

After the rice is done cooking you add in your cooked sweet potatoes, black beans, cilantro and lime. Season it up with a little salt and pepper and it's ready to go! The chipotle pepper gives the rice such an amazing smokey flavor and the sweet potatoes and black beans are there to soak it up and compliment it perfectly!

Once you've removed your enchiladas from the oven, add a dollop of avocado cream and some chopped cilantro and you have yourself a deliciously authentic-tasting shrimp enchilada dinner!


Creamy Jalapeño Shrimp Enchiladas with Avocado Cream & 
Sweet Potato, Black Bean & Chipotle Rice:

For the sauce:
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 3 tablespoons {finely minced} onion
  • 2 cloves garlic, minced
  • 2 La Morena pickled jalapeños, seeded and chopped
  • 3 tablespoons flour
  • 1 (14 ounce) can chicken broth
  • 1/2 cup sour cream

For the enchiladas:
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1/3 cup chopped cilantro
  • 1 teaspoon chili powder
  • 1 La Morena pickled jalapeño, seeded and chopped
  • 1 pound raw shrimp, peeled, deveined, tails removed
  • 1 tablespoon lime juice
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 2 cups shredded monterey jack cheese
  • 12 corn tortillas

For the Avocado Cream:
  • 1 medium avocado, mashed
  • 2-3 tablespoons sour cream
  • Pinch of salt

For the rice:
  • 2 cups long grain white rice
  • 1 (8 ounce) can tomato sauce
  • 2 cubes chicken bouillon
  • 2 La Morena chipotle peppers, seeded and finely diced
  • 3-1/2 cups water
  • 1/2 cup chopped cilantro
  • 1 medium sweet potato, peeled and cut into 1/2" cubes
  • 1 cup black beans
  • 1 tablespoon lime juice
  • 1 tablespoon oil
  • 1/2 cup chicken broth


Preheat oven to 375 degrees.

Combine mashed avocado, sour cream and salt and place into refrigerator until ready to serve.

Place oil and butter in a medium saucepan, heat over medium heat, add garlic and onion and sauté for 2-3 minutes. Add jalapeño, sprinkle in flour, whisk and cook for 1 minute. Whisk in chicken broth and allow sauce to thicken, about 2 minutes. Remove from heat and stir in sour cream.

In a large pot, heat oil, then add your onions and garlic. Cook for about 2-3 minutes, or until onions are beginning to soften. Add rice and cook for 2 minutes, then add in tomato sauce, water and chipotle peppers. Bring to a boil, cover, and reduce heat to simmer.

In a medium skillet, heat butter and oil, then add garlic and onions. Cook for 2 minutes, then add in cilantro. Remove from skillet. Add shrimp, sprinkle with chili powder and cook until shrimp are pink, about 3 minutes. Roughly chop shrimp so they are in large chunks and add in cooked onion mixture and lime. Season with salt and pepper to taste.

Lightly grease a 9"x13" baking dish. Place 1/4 cup shrimp mixture in each tortilla, sprinkle with cheese, roll and place in baking dish. Repeat with remaining tortillas. Top enchiladas with jalapeño cream sauce and place in preheated oven for 18-20 minutes.

While enchiladas are baking, place sweet potatoes in a small pot over medium heat, add 1/2 cup chicken broth, cover, and cook until tender. Add black beans, lime and cilantro, then, once rice is finished cooking, add the mixture to the rice.

Once enchiladas have finished cooking, place them on your serving plate and top with a dollop of avocado cream and a sprinkle of chopped cilantro. Serve with a big scoop of rice and a lime wedge.

Makes 12 enchiladas.

Friday, October 3, 2014

#SnackPackMixins: Melted Monster Pudding Cups

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SnackPackMixIns #CollectiveBias

As the season changes from summer to fall, the nights get cooler, the food gets heartier and the treats get scarier. Halloween is my daughter's second favorite holiday (behind Christmas, of course) and she love, love, LOVES decorating and making easy to make desserts around this time. That's why we decided to make these adorably spooky Halloween pudding cups. Not only are they cute, they're super easy to make and perfect for little ones wanting to help out in the kitchen! They would be the best Halloween party food and the perfect classroom treat! They're just all-around awesome!

Whenever we're shopping for groceries at Walmart, we usually end up grabbing a couple of packages of Snack Packs for my daughter to have after school. Snack Packs are one of those foods that I remember fondly from my childhood, and I get super nostalgic when I see them up in the pantry. Ahhh, memories.

When it's time to start assembling your cute little monsters, it's really easy to end up with dye all over the place. So, the goal is to keep it as contained as possible! ;) I highly recommend using paper plates and ziplock bags for all the following steps as it will keep your kitchen looking like a rainbow exploded everywhere. 

Plus, since you're using Snack Pack Puddings for this recipe it comes in it's own little container already! So, you can just mix your colors right in the little tub without having to dirty up a bunch of your bowls! Yay!

See? So awesome! 

When you're dying your monster hair, errr coconut, it's best to put it in a ziplock bag, add your dye and massage it until it's evenly coated. This is a great job for little ones!

We ended up doing hot pink and yellow hair. The hot pink was so vibrant and fun!

I melted black chocolate and piped it onto white melting disks to create the eyes and melted colored chocolate in ziplock bags and piped them onto the paper plates to create the arms.

Monster hair! Or fur... furry hair! Let's just call it "monster fuzz."

They're allliiiiiive! And so cute! These little guys just look like they want to be picked up and cuddled, don't they? Too bad they're all melty and gooey...

I'm absolutely in love with these little guys and strongly considering whipping up a bunch of them to take to my daughter's class on Halloween. You can't get any cuter than this, or any simpler! And as an added bonus, clean up was super easy and painless. Happy treating!

Make sure to RSVP for the #SnackPackMixIns Twitter party happening on October 8th from 12-1pm ET! There's going to be prizes and lots of deliciously spooky ideas!


Melted Monster Pudding Cups:

  • 4 Snack Pack Vanilla Puddings
  • 1/2 cup shredded (sweetened) coconut
  • 8 white chocolate melting disks (or very large white chocolate chips)
  • Misc. colored melting disks (for the arms)
  • Purple, yellow, green and pink food dye (or any colors you'd like to use!)


Place 4-5 drops of desired food coloring into each pudding cup and mix well. 

Separate coconut and place into ziplock bags along with a couple of drops of food dye. Massage and make sure coconut is evenly coated.

In a microwave-safe bowl (or in microwave safe bags) heat black melting disks and pipe onto white melting disks to create eyes.

Heat remaining (colored) melting disks in additional microwave-save bowls (or bags) and pipe arm shapes onto paper plates (or parchment or wax paper). Place in freezer for a couple of minutes and allow to harden. Take them out of the freezer and carefully remove them from the plate.

Now, it's time to put your monsters together! Place your shredded coconut "hair" on top of the pudding and place arms and eyes as desired. Have fun with it!

Serve pudding cups to eager children and adults. Enjoy!

Tuesday, September 30, 2014

#SaveMartMakeMemories: Collect & Cook with Thomas Cookware

I participated in an Influencer Activation on behalf of Mom Central for Save Mart Supermarkets. I received Thomas Cookware items to facilitate my review as well as a promotional item to thank me for my participation.

As you have probably noticed while you were shopping at your local Save Mart supermarket, there is a new promotion where you can "Cook and Collect" and earn free cookware just for shopping for your every day groceries! From now until January 20, 2015 you can collect 1 stamp for every $10 you spend and you can also collect bonus stamps for purchasing that week's special bonus items. You can imagine my complete excitement when I heard about this. Free cookware -- and all I have to do is shop for food and supplies for my family... Which I already do... AWESOME! 

Luckily, we live right around the corner from one of the many Save Mart Supermarkets in our town. We love the ease of shopping there, along with the selection of amazing produce and meat! My hubby is like a kid in a candy store in the meat department. Steaks, tri tips and briskets galore... Now that the #SaveMartMakeMemories promotion is here, I know we'll be spending even more time there, which will make him a very, very happy man.

I received and was able to test out two of the pieces from the collection (which includes 9 pieces that can go directly from your stove to your oven) and see if it was really worth the effort of collecting all those little stamps. 

First off, I used the small saucepan to cook my brown rice. We cook a lot of rice in our house, so for me, this is a big factor in determining how well a pot works. The pot also comes equipped with a built-in strainer on the lid, which is perfect for draining veggies and pasta! I really like that feature and know it will come in handy! Overall my rice came out very well. No sticking... So, it passed my test! Also, it was really easy to clean up and no hard scrubbing required!

The piece of cookware I was really excited to try out was the grill pan! Both the grill pan and the pot are marketed as "cook and pour," allowing you to drain off any excess liquid during (and after) the cooking process (very nice!) I believe that the best way to break in a new grill pan is by grilling up a couple of juicy, tender Rib eyes. What do you think? 

The grill pan heated evenly and gave my steaks the perfect grill marks (Yes!) I love a good grill mark. It adds so much to the flavor and the presentation of the steak! 

After cooking this amazing Brazilian dinner with the Thomas Cookware, I have to say, I was pretty impressed with it! These pieces are good, solid pieces and they don't feel inexpensive or cheaply made. They are high-quality cookware pieces that would make a great addition to anyone's collection. Plus, you can get them for free! You couldn't beat it even if you tried. Really. 

So, the next time you're shopping in your local Save Mart Supermarket, make sure to look for this display. You can see all the pieces in all their glory and get even more excited about collecting those little stamps. And from now on, when the person in front of you tells the cashier "No, i'm not collecting the stamps..." you're going to cringe. And, if you have the guts, you're going to chime in and volunteer to take them off their hands. Just because you're that nice.

I'm already on my way to collecting another piece. I'm thinking the Wok is my goal :) Which piece would you most like to have?

Make sure to follow Save Mart on FacebookTwitter and Pinterest for more updates and information on the promotion!

Monday, September 22, 2014

Febreze Home Harvest Review (Roasted Pear Recipe Included!) #FebrezeFall

This is a sponsored post for SheSpeaks/Febreze

As you know by now, Fall is my favorite time of the year! The smells are my favorite thing about the Fall and I love to keep my house constantly smelling like something delicious is baking! Apple, cinnamon, pumpkin, nutmeg... you just can't go wrong with Fall scents!

That's why the entire Febreze Home Harvest Collection is right up my alley! I can make you hungry just by walking in and smelling my house! The line of scents includes: Toasted Almond, Vanilla Latte, Spiced Pear, Autumn Harvest and Sugared Cranberry!

I've already plugged in my NOTICEables warmer with the Vanilla Latte scent in my bathroom and my car is filled with Toasted Almonds... I mean, well, not literally... it just smells like them because of the little smelly Febreze Car clip that's in there. But it most definitely smells like it's full of toasted almonds.

Included in my Febreze Kit were a bunch of delicious recipes inspired by the scents themselves! I'm going to be making the Roasted Pears for Thanksgiving! I'll include the recipe below so you can make them, too!

This lineup of delicious scents includes some of my all-time favorite Febreze scents! I'm excited to use them all this season and keep my house (and car!) smelling amazing! 

Find out more about (and purchase!) the Home Harvest Collection here.
Follow Febreze on Facebook and Twitter.


Roasted Pears (Inspired by Spiced Pear)

What you need: 3 pears, 1 tbs. lemon juice, 1/3 cup pear juice, 1/3 cup of brown sugar, 1/2 tsp. cinnamon, roasted pecans, and vanilla ice cream.

1. Preheat the oven to 400 degrees.
2. Peel and core pears, and cut in half. Arrange in an oven dish. Sprinkle lemon juice over them to keep from browning.
3. In a small saucepan, combing pear juice, brown sugar and cinnamon over medium to high heat.
4. Once sugar has dissolved, pour some of the sauce over the pears. Cook for about 30 minutes.
5. Place your roasted pears on a plate, and sprinkle pecans on top. Serve with one of two scoops of ice cream. Enjoy!

Tuesday, September 16, 2014

Orange Glazed Pork Tenderloin

Fall is so close I can almost touch it. I've been spending this last week mostly indoors, with the a/c on, pretending it's already here. The skies have been grey this week and one day we even got a slight drizzle of rain. It may have only lasted for a minute or two, but it was something. 

My daughter and hubby spent last night talking about all the wonderful times we have ahead of us in the coming months. The beginning of October is truly a special time for us, as it's the beginning of our favorite time of the year! Fall festivals, leaf piles, apple cider... quickly followed by Christmas songs, cookie decorating, and the smell of wood burning filling the air. It's a magical time.

One of our favorite parts of Fall is all the delicious, comforting Fall recipes. I notice in the colder months we tend to cook mostly with pork, and most of our dishes include a sweet & savory combination. We make constant jokes about having "pork chops with a nice thweet thauth" for dinner because the truth is, that's mostly what we eat. 

Which brings us to today's recipe... That worked out perfectly, didn't it?

Today's recipe is an amazingly tender, moist, savory & sweet Orange Glazed Pork Tenderloin. Did I mention that there are only 5 ingredients?? It's the perfect dish for cooler months, once the leaves start changing and things feel okay in the world again. Once the Summer is gone for good and there is no fear of another 100 degree day rearing it's ugly head. Ahhh yes... those days are the days when you want to make a recipe like this.

Basically you're going to take your pork tenderloin, rub it with salt and pepper and roast it. Roast it until just before it hits the perfect internal temperature... once it hits about 130 degrees.

Then, you slather on a perfectly sweet (with just a hint of spice!) orange glaze and let that roast for about another 5 or 6 minutes.

Then, you serve it up with a little rice, some veggies and love. Lots of love. You can't serve comfort food without love, can you?

This dish is great for busy weeknights because it's so easy to prepare! It would be wonderful to serve at a Fall dinner party or even just for some close friends due to the sheer deliciousness and ease of preparation! It just tastes fancy.

I hope you enjoy it as much as we did! 


Orange Glazed Pork Tenderloin:

  • 2 pound pork tenderloin
  • 1 cup orange marmalade
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon chili flakes
  • Salt & pepper


Preheat oven to 400 degrees. Season tenderloin with 1/3 teaspoon pepper and 1/2 teaspoon salt and place on a baking sheet lined with aluminum foil. 

In a small bowl, combine marmalade, soy sauce, vinegar and chili flakes, then set aside.

Roast tenderloin until internal temperature reaches about 130 degrees, then spoon orange glaze all over the top of the tenderloin. Return to oven and roast until internal temperature reaches 145 degrees.

Remove from oven and allow tenderloin to rest for 5 minutes before slicing.

Serve sliced tenderloin on top of rice, alongside your favorite veggie!

Sunday, September 14, 2014

Captain America Brownie Shields

This shop has been compensated by Collective Bias, Inc. and its advertiser. 
All opinions are mine alone. #HeroesEatMMs #CollectiveBias

When my daughter was little and my husband and I would try to get her to watch a movie about Superheroes she would tell us "Superhero movies are for boys!" and she would sit on the couch with her back turned to the tv. This went on for years and nothing we could say to her would change her mind... that is, until we told her she was going to have a baby brother. From that day on, she started watching them. She said that once her brother was born he was going to love them and she would have to get used to having them on all the time. Once she started watching them she grew to love them. I mean love them. She requests them now. She gets excited when she hears about a new one coming out. My daughter! The same girl who would plug her ears as soon as we turned one on. So, you can imagine her excitement once she heard about the new Captain America: The Winter Soldier movie that was going to be coming to DVD! 

In our house we use any excuse to make themed food. I'm sure you've noticed that over the years! I love coming up with desserts, snacks and ideas to help up celebrate new movies that are coming out, so I took advantage of the fact that the new Captain America movie was going to be coming to DVD on September 9th!

We decided that we had to create something with Captain America's shield, because, well, it's just super cool. Can we all agree on that? I thought so.

The first step of creating our awesome Superhero dessert was to head to Walmart to pick up supplies. Plus, I hadn't done any grocery shopping and needed dinner ingredients, too!

Since my daughter is a complete M&M® freak we picked up a bag of mini M&M's to use on our Captain America shields! We also snagged a box of brownie mix and some white chocolate chips (for the shield coating!)

I just love the pretty color of the M&M's minis bag. Plus, little tiny M&M's are adorable.

I assigned my daughter the task of separating the red and blue M&M's from the bag. I told her that only a real superhero could perform such an important task... Doesn't she look thrilled? I'm pretty sure she's getting to the age where she can't be fooled...

Next we baked our box of brownies in a 9"x13" pan. I first lined the pan with aluminum foil so it would be easy to remove and get perfectly perfect round brownies. I didn't realize it at the time but I arranged them in a star shape. How cute am I?

The next step was to melt the white chocolate and cover the brownies! Using a fork to pull them out is the easiest way to keep dipping as mess-free as possible. 

I placed them all on the only thing I had -- plastic wrap -- before decorating. If you have parchment paper or wax paper, that, of course is the preferred choice. But, my 16-month-old has discovered the drawer where I keep those items and likes to unroll them while running through the house. This is of course after he's removed his diaper and smashed raspberries into my couch.

The next step is the fun step! Use the red M&M's to create a circle around the edge of the brownie. Then, place a couple mini blue M&M's in the center and surround them with more mini red M&M's.

After you've put on your little white chocolate stars, you can sit back and admire the awesome little Captain America Shields you have just created! Eat them, watch Captain America: The Winter Soldier, then go to the Heroes Eat M&M's site to find more M&M recipes and while you're there you can find out what superhero YOU (and your kids) are! Apparently I'm the Hulk! Which is my husband's favorite superhero... so, I guess it makes sense! ;) Plus, if you've seen me while I'm making a batch of cake pops that keep cracking, you'd understand how fitting it really is...

Also, before you head to the store to pick up the movie, download this coupon and save $5 when you purchase 2 (15.4 ounces or larger) bags of M&M's and the Captain America: The Winter Soldier DVD at Walmart!

Have a SUPER day!

a Rafflecopter giveaway


Captain America Brownie Shields:

  • 1 box brownie mix
  • Eggs *According to package directions
  • Oil *According to package directions
  • Water *According to package directions
  • 12 ounce bag Mini M&M's ®
  • 11 ounce bag White Chocolate Chips
  • 1 tablespoon vegetable oil


Bake brownies in a 9"x13" pan according to package directions. (I like to line my pan with foil and lightly spray it with nonstick spray for easy removal!) Remove brownies from pan and allow to cool.

While brownies are cooling, separate the red and blue mini M&M's from the package and set aside.

Once brownies have cooled, use a 3" round cookie cutter to cut out 8 brownies.

Microwave white chocolate chips in a microwave-safe bowl (in 30 second intervals) until melted. Place a brownie into the white chocolate, use a spoon to spoon chocolate over the top and a fork to remove them. Place brownies on parchment (or wax) paper. Repeat with remaining brownies.

Before brownies dry, use the red mini M&M's to create a circle around the edge of the brownie. Next, place a couple of blue mini M&M's in the center and use the red mini M&M's to form a circle around them. 

Place about a couple of teaspoons of the remaining melted white chocolate in a ziplock bag, and cut a teeny tiny hole (I'm talkin' tiny!) in the tip. Pipe 8 little white stars on a small piece of parchment (or wax) paper and place into freezer to harden. Once hardened, attach star to center of brownie (the blue M&M's!) 

Allow brownies to harden completely (you can stick them in the fridge for a couple of minutes!) and serve!

Tuesday, September 9, 2014

Bacon Wrapped Pulled Pork Stuffed Jalapeños aka "Piggy Poppers"

(BBQ Pulled Pork + Cream Cheese + Cheddar Cheese + Bacon + Jalapeños = Perfect Appetizer!)

I'm going to tell you a little secret right now... are you ready? I love poppers. I love them so, so, so much. I could eat 20 of them in one sitting... Okay, so maybe I shouldn't brag about that. I've actually never gotten to do it, but I know I could... I have that much faith in myself.

This past weekend hubby and I were in a snacking mood. I don't often find myself wanting a snack, but when I do, I want it more than I have ever wanted anything in my whole entire life. That means, when the craving hits, there is no stopping me. I'm like a crazy, hungry, whirlwind of emotions. 

One of the problems I always seem to come upon when I'm making poppers is a lack of proper protection for my hands. Meaning: no gloves. Someday, it's my goal to have a pair of gloves designated specifically for my popper making. They will have their own special little box with gold embellishments and a beautiful inscription. But, until that day comes... I will just try really, really hard not to touch the insides of the peppers as I deseed them. I will also go as quickly as possible and I will not rub my eyes... again. 

For this weekend's special snack I decided that we would need to go all out. I made a small batch of BBQ pulled pork in the crockpot, I bought a pound of bacon, a block of sharp cheddar cheese, a package of cream cheese and, of course, a bunch of Jalapeños. 

These little guys were the best tasting poppers we've ever had! The sweetness of the bbq pork was a perfect addition to the mix and even caused a delicious caramelization on the bacon. Yum! We lovingly nicknamed these "Piggy Poppers" because of the sheer amount of pork in each pepper! Almost too much goodness to handle! Whip up a batch of these for the next football game and you're bound to have guests (or spouses) drooling and begging for more!

"Piggy Poppers"

  • 1-1/2 pound pork loin roast
  • 1/2 cup chicken broth
  • 1 cup barbecue sauce
  • 1 (8 ounce) package cream cheese
  • 1 pound bacon, cut in half
  • 1 - 1-1/2 cups shredded sharp cheddar cheese
  • 12 fresh jalapeños

Also needed:
  • Toothpicks

Preheat oven to 375 degrees.

Place pork roast and chicken broth in slow cooker and cook on low for 7 hours. Remove from slow cooker, place in bowl along with bbq sauce, and shred. Set aside.

Cut jalapeños in half lengthwise, remove seeds and place on (lightly greased) baking sheet. Fill the bottom of each jalapeño with about 2 teaspoons of cream cheese (depending on the size of your pepper.) Top with about 1 heaping tablespoon of the bbq pork mixture and sprinkle with shredded cheddar cheese. Wrap bacon half around the pepper and secure with toothpicks.

Bake in preheated oven for 20-25 minutes, or until bacon is crispy and jalapeños are soft.

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