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I still set goals every year even though I don't freak out over letting them evolve a little or change completely over the year as needed. I mean, it's really hard to say on any given day what might be a priority for you 365 days into the future. I think that is the biggest reason that New Year's Resolutions really don't work for so many of us. We forget that sometimes giving ourselves grace when we fall short or need to drop back and punt should maybe always be at the very top of our goal list.

Last year I decided to do an 18 for 2018 style goal list and the goals ran the gamut from big to small. I really, really liked this approach and I am going to do it again this year... list is currently under construction.  The interesting thing for me this past year is that I did go back and read this list throughout the year and no matter where I was on achieving any given goal I never felt bad about it. I looked at it more like a timing thing or maybe it just wasn't the right goal for me at all. But for the hell of it let's take a look at how I did last year:

  • Buy some hiking shoes and hit Sweetwater Creek State Park. Maybe not just this one but it's something I have wanted to do for awhile. I have come to grips with not really being a gym person at this point in life but I like walking outdoors and nature is like Xanax for me.

NOPE - Ummm this was a big fat no. I did hike a 2 mile trail at like 9800 feet elevation in Salt Lake City Utah with all of my fellow Whole30 coaches though and guess what I discovered? I am not a hiker. As amazing as it was I don't love it. I like walking though so I focused more on that and will continue to do so for 2019. Glad I didn't buy those fancy hiking shoes.


  • Finish the book Food Freedom Forever that I bought 2 years ago and do a real Whole30 Reintroduction phase by the book. Complete with mini-resets as needed.
DONE - So worth it.

NOPE - I drank a ton less beer this year because I discovered after my real proper Whole30 reintroduction just how crappy it makes me feel. 

  • Have a date night with my kids once a month and pick a new place at least every other time. 
NOPE - This turned out to be a lot less practical and budget friendly than I imagined it would be.

  • Go to Michigan.
DONE

  • Lose 30 lbs. This really not that daunting considering that most likely after Whole30 is over I'll be close to halfway there. 
DONE

  • Paint and purge at least 3 areas/rooms of my house that I currently am not fond of. 
PARTIALLY DONE - One room completely, others started but not finished. I consider this one a disappointment. I could have done better here.

  • Practice the One Minute Rule regularly. This is another Gretchen Rubin thing... the idea is to immediately do any tasks that come up if they will take 1 minute or less to complete. Like... hanging up your coat, putting dishes in the dishwasher instead of the sink, read mail and toss it, etc. 
GAME CHANGER - I have embraced this and it has had amazing results on just keeping my spaces tidy from day to day.
  • Clean out the side of my garage that is currently not usable as a garage so that when Olivia is home she can park her car in it not in the driveway.
NOPE - no comment
DONE - I didn't take the actual tour but it was still amazing and now one of my favorite places to go for a walk.
PARTIALLY SUCCESSFUL - I made it for drinks. I'll be back though.
  • Take a one day/afternoon class in something I have never done before.
DONE - Took a holiday cocktail class at Gunshow and it was super fun to learn the actual techniques and tools for proper bartending.
  • Read 12 books or 1 a month.
I DON'T KNOW - I decided that this was a dumb goal. I read for pleasure and when I feel like it. I read a lot of good books this year, I'll leave it at that.
  • Delegate, delegate, delegate. I have 2 able bodied children living in my house and a huge team of people at work at my disposal. I need to get better about allowing others assist in the big projects so I don't get burned out and pissed off.
SUCCESSFUL - No shame in cracking the whip as needed.
  • Host a brunch at my home. As much as I love brunch I have never hosted a fun brunch. I have had family/holiday things like Easter or Baptisms but I want to do a fun friends day drinking event. Maybe during Wimbledon?
DONE - This one turned out way bigger than I even hoped when I ended up hosting The Brunch Series Tour with Danika Brysha. There was no day drinking involved but it was an amazing experience and I didn't even have to cook!
  • Take the kids on a surprise weekend trip somewhere unexpected that we can drive to. Southerners give me ideas!!!
WELP - I tried and I booked the whole thing and paid for it and then came the hurricane and destroyed the panhandle. Good news is I got my money back. Will try again!
  • Find a way to organize my shoes. Ugh... this part of my closet is an embarrassment.
DONE - I bought this shoe rack from the Container Store and I love it!
  • Bake a grain free paleo cake. I have this beautiful book on paleo baking and I haven't even made a damn cake yet.
NOPE - I probably would have eaten the majority of it myself so it's whatever. Maybe this year!


So there you have it! I feel great about this list and what it ultimately helped me accomplish. Working on my 19 for 2019 and looking forward to more goal crushing, evolving and self exploration!

Cheers!

Annual Check In - 2018 Goals: How I Did

Monday, December 31, 2018



I still set goals every year even though I don't freak out over letting them evolve a little or change completely over the year as needed. I mean, it's really hard to say on any given day what might be a priority for you 365 days into the future. I think that is the biggest reason that New Year's Resolutions really don't work for so many of us. We forget that sometimes giving ourselves grace when we fall short or need to drop back and punt should maybe always be at the very top of our goal list.

Last year I decided to do an 18 for 2018 style goal list and the goals ran the gamut from big to small. I really, really liked this approach and I am going to do it again this year... list is currently under construction.  The interesting thing for me this past year is that I did go back and read this list throughout the year and no matter where I was on achieving any given goal I never felt bad about it. I looked at it more like a timing thing or maybe it just wasn't the right goal for me at all. But for the hell of it let's take a look at how I did last year:

  • Buy some hiking shoes and hit Sweetwater Creek State Park. Maybe not just this one but it's something I have wanted to do for awhile. I have come to grips with not really being a gym person at this point in life but I like walking outdoors and nature is like Xanax for me.

NOPE - Ummm this was a big fat no. I did hike a 2 mile trail at like 9800 feet elevation in Salt Lake City Utah with all of my fellow Whole30 coaches though and guess what I discovered? I am not a hiker. As amazing as it was I don't love it. I like walking though so I focused more on that and will continue to do so for 2019. Glad I didn't buy those fancy hiking shoes.


  • Finish the book Food Freedom Forever that I bought 2 years ago and do a real Whole30 Reintroduction phase by the book. Complete with mini-resets as needed.
DONE - So worth it.

NOPE - I drank a ton less beer this year because I discovered after my real proper Whole30 reintroduction just how crappy it makes me feel. 

  • Have a date night with my kids once a month and pick a new place at least every other time. 
NOPE - This turned out to be a lot less practical and budget friendly than I imagined it would be.

  • Go to Michigan.
DONE

  • Lose 30 lbs. This really not that daunting considering that most likely after Whole30 is over I'll be close to halfway there. 
DONE

  • Paint and purge at least 3 areas/rooms of my house that I currently am not fond of. 
PARTIALLY DONE - One room completely, others started but not finished. I consider this one a disappointment. I could have done better here.

  • Practice the One Minute Rule regularly. This is another Gretchen Rubin thing... the idea is to immediately do any tasks that come up if they will take 1 minute or less to complete. Like... hanging up your coat, putting dishes in the dishwasher instead of the sink, read mail and toss it, etc. 
GAME CHANGER - I have embraced this and it has had amazing results on just keeping my spaces tidy from day to day.
  • Clean out the side of my garage that is currently not usable as a garage so that when Olivia is home she can park her car in it not in the driveway.
NOPE - no comment
DONE - I didn't take the actual tour but it was still amazing and now one of my favorite places to go for a walk.
PARTIALLY SUCCESSFUL - I made it for drinks. I'll be back though.
  • Take a one day/afternoon class in something I have never done before.
DONE - Took a holiday cocktail class at Gunshow and it was super fun to learn the actual techniques and tools for proper bartending.
  • Read 12 books or 1 a month.
I DON'T KNOW - I decided that this was a dumb goal. I read for pleasure and when I feel like it. I read a lot of good books this year, I'll leave it at that.
  • Delegate, delegate, delegate. I have 2 able bodied children living in my house and a huge team of people at work at my disposal. I need to get better about allowing others assist in the big projects so I don't get burned out and pissed off.
SUCCESSFUL - No shame in cracking the whip as needed.
  • Host a brunch at my home. As much as I love brunch I have never hosted a fun brunch. I have had family/holiday things like Easter or Baptisms but I want to do a fun friends day drinking event. Maybe during Wimbledon?
DONE - This one turned out way bigger than I even hoped when I ended up hosting The Brunch Series Tour with Danika Brysha. There was no day drinking involved but it was an amazing experience and I didn't even have to cook!
  • Take the kids on a surprise weekend trip somewhere unexpected that we can drive to. Southerners give me ideas!!!
WELP - I tried and I booked the whole thing and paid for it and then came the hurricane and destroyed the panhandle. Good news is I got my money back. Will try again!
  • Find a way to organize my shoes. Ugh... this part of my closet is an embarrassment.
DONE - I bought this shoe rack from the Container Store and I love it!
  • Bake a grain free paleo cake. I have this beautiful book on paleo baking and I haven't even made a damn cake yet.
NOPE - I probably would have eaten the majority of it myself so it's whatever. Maybe this year!


So there you have it! I feel great about this list and what it ultimately helped me accomplish. Working on my 19 for 2019 and looking forward to more goal crushing, evolving and self exploration!

Cheers!

Hey there! Just stopping by to drop off a little recipe love for all of you instant pot or slow cooker people. I made this Whole30 adaptation of a classic Mississippi Pot Roast last weekend and it turned out great!I stink at putting recipes into an actual IG post (if anyone knows how please tell me) so here you go. If you don't care about it being Whole30 you can totally search Pinterest and get the original version. You could also easily do this in the slow cooker for 6-8 hours on low. I have to say I am loving the Instant Pot though, a whole roast in 45 minutes is the bomb! Enjoy!!


Whole30, Gluten Free, Dairy Free
Yield: 6Pin it

Whole30 Instant Pot Pepperoncini Beef Pot Roast

prep time: 5 minscook time: 75 minstotal time: 80 mins

ingredients:


  • 3 lb. boneless beef chuck roast
  • 1/2 cup - 1 cup sliced pepperoncini peppers drained
  • 5 tsp Primal Palate Organic Garden Ranch Seasoning Mix 
  • 3 TBSP. Bob's Red Mill Arrowroot Starch/Flour
  • 1 1/2 cups Kettle & Fire Beef Bone Broth
  • salt and freshly ground pepper

instructions:

  1. Season roast with salt and pepper. Place roast in the inner pot and arrange peppers on top.
  2. In a medium bowl, whisk together ranch dressing, arrowroot and bone broth. Pour over roast.
  3. Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to Pressure Cook on High for 45 minutes. 
  4. When the cooking time is done, press Cancel and let stand, covered, for 10 minutes, then turn the steam release handle to Venting. When the float valve drops down, remove the lid. The roast should be fork-tender. (If more cooking time is needed, continue pressure cooking on High for 5 minutes, then quickly release the pressure.)
  5. Using a slotted spoon, remove peppers from pot and set aside. Using tongs, transfer roast to a cutting board, cover with foil and let stand for 5 minutes.
  6. Slice roast across the grain and transfer slices to a serving platter. Skim off fat from cooking liquid and drizzle roast with some of the liquid. Arrange peppers around roast.
Created using The Recipes Generator

Whole30 Instant Pot Pepperoncini Beef Pot Roast

Wednesday, November 14, 2018

Hey there! Just stopping by to drop off a little recipe love for all of you instant pot or slow cooker people. I made this Whole30 adaptation of a classic Mississippi Pot Roast last weekend and it turned out great!I stink at putting recipes into an actual IG post (if anyone knows how please tell me) so here you go. If you don't care about it being Whole30 you can totally search Pinterest and get the original version. You could also easily do this in the slow cooker for 6-8 hours on low. I have to say I am loving the Instant Pot though, a whole roast in 45 minutes is the bomb! Enjoy!!


Whole30, Gluten Free, Dairy Free
Yield: 6Pin it

Whole30 Instant Pot Pepperoncini Beef Pot Roast

prep time: 5 minscook time: 75 minstotal time: 80 mins

ingredients:


  • 3 lb. boneless beef chuck roast
  • 1/2 cup - 1 cup sliced pepperoncini peppers drained
  • 5 tsp Primal Palate Organic Garden Ranch Seasoning Mix 
  • 3 TBSP. Bob's Red Mill Arrowroot Starch/Flour
  • 1 1/2 cups Kettle & Fire Beef Bone Broth
  • salt and freshly ground pepper

instructions:

  1. Season roast with salt and pepper. Place roast in the inner pot and arrange peppers on top.
  2. In a medium bowl, whisk together ranch dressing, arrowroot and bone broth. Pour over roast.
  3. Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to Pressure Cook on High for 45 minutes. 
  4. When the cooking time is done, press Cancel and let stand, covered, for 10 minutes, then turn the steam release handle to Venting. When the float valve drops down, remove the lid. The roast should be fork-tender. (If more cooking time is needed, continue pressure cooking on High for 5 minutes, then quickly release the pressure.)
  5. Using a slotted spoon, remove peppers from pot and set aside. Using tongs, transfer roast to a cutting board, cover with foil and let stand for 5 minutes.
  6. Slice roast across the grain and transfer slices to a serving platter. Skim off fat from cooking liquid and drizzle roast with some of the liquid. Arrange peppers around roast.
Created using The Recipes Generator




APPRECIATING

All of the new opportunities that are coming my way. It's pretty crazy that when you start saying yes to things even more things start presenting themselves. Also appreciating how generous other people can be with their time and resources if only we ask. I have made a concerted effort this year to not only delegate more but just ask for the things I need from people. It is really that simple. You get 100% of what you don't ask for. 


RESEARCHING

I feel like life is just one long research project sometimes don't you? I guess if I had to pick one thing it might be how to generate multiple streams of ongoing income. I have been listening to a podcast called Side Hustle School and I am slightly addicted to it. If you are like me and you can't quit your day job and pursue your dreams because you are an adult and people depend on you, go check this out. It is pretty amazing to hear all of the ways folks make money in addition to their "real jobs". 


POSTING

Food, food and more food. At least that is what it feels like. But... I have been trying to post more pictures of me lately as sort of a personal challenge and to make my IG feed a little more well,  personal. I know I am more drawn to accounts where people actually show their faces, tell their stories , share their vulnerabilities and just be real. 


GETTING 

Antsy and excited about the holidays. Every year brings something new and this year is no different. I am really looking forward to shopping for my kids (99.9% online), putting up the tree, baking lots and lots of cookies, baklava and nutroll, and celebrating the joy of the season with my people. I am entering this holiday season 30 lbs lighter than I was last year at this time and in a really good place all things considered. Can I play Christmas music now please?


COOKING

In my Instant Pot and LOVING it. Ok, I have only made a few things but they have been really amazing and I can't wait to make more. Do you have any favorite IP recipes you can share with me? Everytime I go to Pinterest for that reason I fall down the rabbitt hole and get lost. I need help getting focused on a few tried and true standbys.... GO. 



Linking up with Miss Anne today!

Cheers, 

AMY





Currently: November

Wednesday, November 7, 2018





APPRECIATING

All of the new opportunities that are coming my way. It's pretty crazy that when you start saying yes to things even more things start presenting themselves. Also appreciating how generous other people can be with their time and resources if only we ask. I have made a concerted effort this year to not only delegate more but just ask for the things I need from people. It is really that simple. You get 100% of what you don't ask for. 


RESEARCHING

I feel like life is just one long research project sometimes don't you? I guess if I had to pick one thing it might be how to generate multiple streams of ongoing income. I have been listening to a podcast called Side Hustle School and I am slightly addicted to it. If you are like me and you can't quit your day job and pursue your dreams because you are an adult and people depend on you, go check this out. It is pretty amazing to hear all of the ways folks make money in addition to their "real jobs". 


POSTING

Food, food and more food. At least that is what it feels like. But... I have been trying to post more pictures of me lately as sort of a personal challenge and to make my IG feed a little more well,  personal. I know I am more drawn to accounts where people actually show their faces, tell their stories , share their vulnerabilities and just be real. 


GETTING 

Antsy and excited about the holidays. Every year brings something new and this year is no different. I am really looking forward to shopping for my kids (99.9% online), putting up the tree, baking lots and lots of cookies, baklava and nutroll, and celebrating the joy of the season with my people. I am entering this holiday season 30 lbs lighter than I was last year at this time and in a really good place all things considered. Can I play Christmas music now please?


COOKING

In my Instant Pot and LOVING it. Ok, I have only made a few things but they have been really amazing and I can't wait to make more. Do you have any favorite IP recipes you can share with me? Everytime I go to Pinterest for that reason I fall down the rabbitt hole and get lost. I need help getting focused on a few tried and true standbys.... GO. 



Linking up with Miss Anne today!

Cheers, 

AMY





This month during my September Whole30 I have been trying to create some more football tailgate party themed foods. You know, the standard fare... wings, nachos, potato skins, dips, chips, stuff like that. My intention for this particular recipe was to create a taco potato skin but it actually morphed a bit into a twice baked potato which is not surprising at all considering I generally just make shit up as I go along and it usually turns out better than I had planned.

Before I get to it let's talk about what makes a really good twice baked potato, because the method definitely matters. Once you get that down get creative with your fillings, anything goes.  Make sure you buy potatoes that are for baking. Yes, it matters! I like Russets. If you choose the wrong potato you could end up with super thin skins or really starchy insides that get like paste when you start adding other things in. We all love a good twice baked at a steakhouse or even better, homemade. First things first, the skin has to be crispy and really flavorful because I don't know about you but I want to be able to eat it, I love the actual skin! Secondly you have to leave some of the potato in the skin when you are scooping it out, the skin needs to be lined with potato or it completely falls apart and that is not good. So take your time and don't get all over excited, be gentle with your little taters. Thirdly, whatever you fill it with HAS to be rich, creamy, buttery and preferably light and fluffy... otherwise what is your point? The worst thing you can get is a gummy (you over mixed it or you bought non-baking potatoes) or a dry/crumbly (you failed at adding enough fat) filling in your twice baked potato. Yuck. Lucky for you I have been making them for years and thanks to my Grandmother, may she rest in peace, I am an expert twice baker.

Since I whipped this one up on the fly last week and it was more or less a test, I only made one. The down side to twice baked potatoes is that they are a little labor intensive so I went small to see how this would turn out... spoiler alert... they turned out amazing and a ton of you asked for the recipe via Instagram.

So here you go....



Yield: 2

Whole30 Twice Baked Taco Potatoes

prep time: 40 minscook time: 1 hour and 30 minstotal time: 1 hours and 70 mins

ingredients:


  • 1 Large Russet Potato
  • 3 T. Ghee
  • Pink Himalayan Salt Coarse Ground
  • 1 egg beaten well, until frothy
  • 3/4 cup taco meat prepared with Primal Palate taco seasoning or home made Whole30 compliant version (I made a 1 lb. batch of ground beef and will use leftovers for other meals)
  • Trader Joe's Chile Lime Seasoning Blend
  • Handful of Scallions Sliced
  • Salsa, Guac, Green Onions for garnish and topping

instructions:

Preheat oven to 450 degrees.
  1. Pierce potato, brush the outside with ghee and sprinkle with salt. Bake for 45 min. or until outside is crisp and knife goes through easily. Slice potato open and let cool until you are able to handle it. 
  2. When potato is cool carefully scoop out the inside with a spoon into a separate bowl, careful not to break the skin and leaving a little of the potato in the shell  so that it not too flimsy and holds its shape.
  3. Place skins back onto a baking sheet and brush insides with more ghee, sprinkle with salt and chile lime seasoning. Return to the oven for about 10 minutes at 450 until they start to get golden brown then take them out. Reduce oven to 400 degrees.
  4. Mash the potato that you have scooped  into the bowl with a fork, breaking up any large pieces. Add in about 1 Tbsp. of ghee (or more if you like), salt and pepper and mash until well combined. 
  5. Add in the prepared taco meat and scallions and combine.
  6. Next, add the well beaten egg to the potato/taco meat mixture and combine gently. Do not over mix this, you don't want to break up all of the air that you beat into the egg. This is what will make your potato fluff up and get that wonderful puffy crispy outside and be light and airy on the inside.
  7. Add the potato mixture back into the skins. You will always end up with a lot more than you started with so if you have extra just pop it into a ramekin and bake it! I like to really heap up the skins though.
  8. Sprinkle with more chile lime seasoning and bake at 400 for about 20 minutes or until the outside is lightly browned. 
  9. Top with salsa,  guacamole and more green onions. Enjoy!

NOTES:

I don't typically write anything down when I am cooking so this is all based on my best guesses. This recipe would be easily adapted to large batch cooking as there is really no wrong way to stuff a potato. If you are not on Whole30 feel free to add cheddar or cream cheese to your potato stuffing mixture to make it next level!
Created using The Recipes Generator

Whole30 Twice Baked Taco Potatoes

Monday, September 24, 2018

This month during my September Whole30 I have been trying to create some more football tailgate party themed foods. You know, the standard fare... wings, nachos, potato skins, dips, chips, stuff like that. My intention for this particular recipe was to create a taco potato skin but it actually morphed a bit into a twice baked potato which is not surprising at all considering I generally just make shit up as I go along and it usually turns out better than I had planned.

Before I get to it let's talk about what makes a really good twice baked potato, because the method definitely matters. Once you get that down get creative with your fillings, anything goes.  Make sure you buy potatoes that are for baking. Yes, it matters! I like Russets. If you choose the wrong potato you could end up with super thin skins or really starchy insides that get like paste when you start adding other things in. We all love a good twice baked at a steakhouse or even better, homemade. First things first, the skin has to be crispy and really flavorful because I don't know about you but I want to be able to eat it, I love the actual skin! Secondly you have to leave some of the potato in the skin when you are scooping it out, the skin needs to be lined with potato or it completely falls apart and that is not good. So take your time and don't get all over excited, be gentle with your little taters. Thirdly, whatever you fill it with HAS to be rich, creamy, buttery and preferably light and fluffy... otherwise what is your point? The worst thing you can get is a gummy (you over mixed it or you bought non-baking potatoes) or a dry/crumbly (you failed at adding enough fat) filling in your twice baked potato. Yuck. Lucky for you I have been making them for years and thanks to my Grandmother, may she rest in peace, I am an expert twice baker.

Since I whipped this one up on the fly last week and it was more or less a test, I only made one. The down side to twice baked potatoes is that they are a little labor intensive so I went small to see how this would turn out... spoiler alert... they turned out amazing and a ton of you asked for the recipe via Instagram.

So here you go....



Yield: 2

Whole30 Twice Baked Taco Potatoes

prep time: 40 minscook time: 1 hour and 30 minstotal time: 1 hours and 70 mins

ingredients:


  • 1 Large Russet Potato
  • 3 T. Ghee
  • Pink Himalayan Salt Coarse Ground
  • 1 egg beaten well, until frothy
  • 3/4 cup taco meat prepared with Primal Palate taco seasoning or home made Whole30 compliant version (I made a 1 lb. batch of ground beef and will use leftovers for other meals)
  • Trader Joe's Chile Lime Seasoning Blend
  • Handful of Scallions Sliced
  • Salsa, Guac, Green Onions for garnish and topping

instructions:

Preheat oven to 450 degrees.
  1. Pierce potato, brush the outside with ghee and sprinkle with salt. Bake for 45 min. or until outside is crisp and knife goes through easily. Slice potato open and let cool until you are able to handle it. 
  2. When potato is cool carefully scoop out the inside with a spoon into a separate bowl, careful not to break the skin and leaving a little of the potato in the shell  so that it not too flimsy and holds its shape.
  3. Place skins back onto a baking sheet and brush insides with more ghee, sprinkle with salt and chile lime seasoning. Return to the oven for about 10 minutes at 450 until they start to get golden brown then take them out. Reduce oven to 400 degrees.
  4. Mash the potato that you have scooped  into the bowl with a fork, breaking up any large pieces. Add in about 1 Tbsp. of ghee (or more if you like), salt and pepper and mash until well combined. 
  5. Add in the prepared taco meat and scallions and combine.
  6. Next, add the well beaten egg to the potato/taco meat mixture and combine gently. Do not over mix this, you don't want to break up all of the air that you beat into the egg. This is what will make your potato fluff up and get that wonderful puffy crispy outside and be light and airy on the inside.
  7. Add the potato mixture back into the skins. You will always end up with a lot more than you started with so if you have extra just pop it into a ramekin and bake it! I like to really heap up the skins though.
  8. Sprinkle with more chile lime seasoning and bake at 400 for about 20 minutes or until the outside is lightly browned. 
  9. Top with salsa,  guacamole and more green onions. Enjoy!

NOTES:

I don't typically write anything down when I am cooking so this is all based on my best guesses. This recipe would be easily adapted to large batch cooking as there is really no wrong way to stuff a potato. If you are not on Whole30 feel free to add cheddar or cream cheese to your potato stuffing mixture to make it next level!
Created using The Recipes Generator

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