Today I celebrate 10 episodes of A Cooking Show with Rachel O – This Week’s Feast! For this episode I made Chicken Pot Pie (complete with Homemade Pie Crust)!! It was delicious. And, it’s pretty easy, even the crust. Really! It features chicken (obviously), potatoes, carrots, parsnips, broccoli, cauliflower, green garlic, onion, and peas. Most of these things were in my Abundant Harvest Organics box this week (not the chicken or potatoes, I froze the leftovers from last week’s episode, and the potatoes were from another meal).
For the pie crust, which was pretty easy to make (yes, I’ve said that already, but I want you to know that YOU could make this), I used a recipe from a blogger that I follow named, Marie, whose blog is The French Market Maven. I’ve made this crust once before, and after making it this second time, it is now my go-to recipe for pie crust.
This is a special episode, being the 10th. And, it’s the perfect time to introduce you to a special something new from my musician friend Molly Jenson. It’s in the episode. I hope you enjoy it… I sure do! (Thanks, Molly J!!)
| Chicken Pot Pie |
- 1 pie crust
- 1/2 C onion, rough chop
- 1 C broccoli, rough chop
- 1/2 C cauliflower, rough chop
- 1 carrot, rough chop
- 1 parsnip, rough chop
- 1 green garlic (or regular garlic), rough chop
- 1 C potatoes (I used leftovers), 1″ cubes
- 1 C peas (frozen)
- 1 t dried parsley
- 1 t dried basil
- 1 t sweet paprika
- 1/2 t rosemary
- 1/2 to 1 t salt
- 1/2 t pepper
- pinch nutmeg
- 1 T spicy brown mustard
- 1 1/2 C chicken stock
- 1/2 C milk
- 1 t lemon juice
- 4 T olive oil
- 2 T flour
- 1 1/2 – 2 C chicken, cooked and shredded (I used leftovers from a chicken I made in the Crock Pot)
- Heat pan (I used a cast iron so I could put it into the oven) and add 2 T olive oil. Add all veggies except garlic, peas, potatoes (unless you’re using raw potatoes, then add them now). Cook 5-10 minutes over medium heat, or until veggies are tender. Add garlic and cook 1-2 minutes.
- Move veggies to one side, add remaining olive oil, and whisk flour into it. Cook about 30 seconds. Slowly whisk in milk and stock. Bring to a boil and let thicken.
- Remove from heat. Add seasonings, mustard, peas, chicken, potatoes, and lemon juice. Top with crust (be careful – pan will be hot!!) (if you didn’t cook in an oven-proof pan, no problem, transfer filling to a greased pie plate) and crimp around edges.
- Bake at 375 for 30-40 minutes, until crust is done.
Veggies can be swapped out depending on what’s in season (or in your fridge). Some other things that would be good: butternut squash, pumpkin, turnip, rutabaga, spinach, sweet potatoes…
I served this with a Warm Arugula and Orange Salad
1 bunch arugula
1/4 C red onion
1 orange, cut in pieces
2 T olive oil
2 T lemon juice
1 T honey
salt
pepper
1. Heat olive oil in pan. Add onion and cook 2-3 min. Add honey, lemon juice, salt and pepper. Cook 2 minutes.
Arugula on plate, top with orange. Pour dressing over.
Hope you enjoy this dinner as much as we did!
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Hellooooo! I’m back and have another episode of This Week’s Feast for you! Hooray!! This meal features brussels sprouts (please don’t run away… try them… they’re really good!), leeks, bacon, chicken, balsamic vinegar, olive oil, and honey. Most of these ingredients can be found either in this week’s Abundant Harvest Organics box, or as an add-on to your box.
By the way, this was not my first time trying the bacon from Llano Seco Organic Pork. I love this stuff! So much so that they’re now a sponsor (yesssssss!!!!!!). This was my first time trying a whole chicken from Pitman Family Farms - Oh wow! Yum! That was a delicious bird!
This was a simple dinner, made even more so by the Crock Pot. I hope you enjoy it!
Don’t forget to have a look at this week’s menu for some great meal ideas! Happy cooking, happy eating!
| Caramelized Leeks and Brussels Sprouts with Balsamic Glazed Chicken |
- Chicken: 1 whole chicken, giblets removed (you can use them to make stock)
- 2 T olive oil
- salt and pepper
- 1 C water
- Glaze: 1 T cornstarch
- 1/2 C water
- 3/4 C balsamic vinegar
- Caramelized Veggies: 15-20 brussels sprouts, quartered
- 1 leek, cut into rounds, washed
- 1-2 T honey
- 3 slices bacon
- Drizzle olive oil and sprinkle salt and pepper in bottom of Crock Pot. Add chicken. Drizzle chicken with olive oil and sprinkle with salt and pepper. Pour water into bottom of Crock Pot. Cover and cook on high for 3-4 hours, or on low for 5-6 hours (or until temperature inserted into thickest part of meat comes to 170F).
- Cook bacon. Drain fat, but leave any crumbled bits stuck to the bottom of the pan.
- Whisk together cornstarch, water, and balsamic vinegar. Pour into a small saucepan over medium heat. As it gets warm, it will start to thicken. Whisk, and be careful that it doesn’t burn. It should only take a few minutes.
- Halfway through cooking time, brush chicken with glaze (or if you’re not going to be home, brush with glaze when you put chicken in at the beginning).
- Add brussels sprouts and leeks to bacon pan. Drizzle with honey. Cook over medium heat. When they begin to caramelize, turn the heat down a little if necessary. Cook until slightly browned and caramelized, about 5-10 minutes.
- Right before serving, brush a little more glaze on the chicken. Crumble the bacon into the brussels sprouts and combine.
- Serve and enjoy!
Would be yummy with polenta, potatoes, or a simple pasta.
P.S. Did you see the note in the newsletter the other week about the show?! How cool is that! Since we were out of town, I didn’t get a physical copy, but it sure was fun to read online!
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Hi friends! Just a quick note to let you know that I’m still around. We had a really nice time with my family celebrating my Oma’s life. It was terribly sad, but still good.
I’m laying low this week, because the husband and I got food poisoning last night and are still weak and poor and recovering. I’ll still be blogging this week, but will be waiting until next week for a new episode of This Week’s Feast. I have a yummy idea for next week’s show, that includes bacon. I can’t wait to share it with you.
Better get back to my laying down, watching of the Gilmore Girls, eating of the toast and drinking of the tea.
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It’s chilly here. It isn’t always in the winter, so I’ll take what I can get! It feels like a soup day. And, since I’ve gotten to try some of the add-ons from Abundant Harvest Organics recently, I thought it was the perfect time for soup on A Cooking Show with Rachel O – This Week’s Feast!
It’s an 8 bean soup, that also has greens. It’s made in a Crock Pot. It’s so super easy that you won’t even believe it! It features: winter squash, carrots, 8 bean soup mix, spinach, and rainbow chard.
Seriously… try this: Tonight, put some of the 8 bean soup mix in the crock pot. Add water or stock – make sure there’s enough so they don’t absorb all the water and burn! In the morning, before work or whatever you do during the day, add the remaining ingredients. Leave it all day on low. An hour before dinner time, add the greens. You can make some cheddar biscuits, and fry up some bacon to go on top, if you want. Or just eat it with a slice of hearty bread smothered with some homemade jam. Easy, delicious, comforting, hearty. Then grab a book, get the fireplace going, and enjoy a cozy winter evening.
If you want to add meat, go for it. But, beans are full of protein, so if you’re concerned for that reason, no need to be.
| Bean and Green Soup |
- 1 C winter squash, peeled and chopped
- 6 small or 2 large carrots, chopped
- 1 T olive oil
- 1-2 t smoked sea salt
- 1/2 to 1 t thyme, lemon and bay sea salt (or use a bay leaf – take it out before serving)
- pepper, to taste
- 1-2 T paprika
- 1-2 T chili powder
- 1-2 T honey
- 4-6 C stock
- 6-8 C water (I used
- 2 C 8 bean soup mix
- 2 C spinach, roughly chopped
- 1 C rainbow chard, stems removed, roughly chopped
- 2 T balsamic vinegar
- Add beans and water to Crock Pot. Cook overnight on low (about 8-10 hours).
- Add all remaining ingredients except spinach, chard and balsamic vinegar. Cook on low for 8-10 hours (or on high for 4-6).
- Taste and adjust seasonings as necessary.
- An hour before serving, add chard and spinach.
- Right before serving, add balsamic vinegar. Taste and adjust seasonings as necessary.
Would be great with ham, chicken or beef, and with bacon crumbled on top. I will serve with Herbes de Provence and Parmesan Buttermilk Biscuits.
Don’t forget to use this week’s menu!
Please note: If you read my post from earlier today, you’ll know about the loss of my Oma. I’ll be taking the next week or so off to be with our family, to celebrate her life.
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When planning this week’s menu, I was thinking about the wonderful pears that are in season right now, that we’ve been getting in our Abundant Harvest Organics boxes. We’ve had a lot. They’re great raw, as a snack, or alongside a sandwich. But, I was thinking that it would be fun to try something special with them. I was featured a few months ago on my friend Joanna’s blog. I posted a version of my recipe for Stuffed French Toast. She has told me how much she loved it (I made for her before posting on her blog) and that she has made it at home too. In the first version, I used peaches and blueberries (because that’s what was in season at the time). This week, I thought that since we have so many pears, I could put them not on, but in this French Toast. They’re cooked with a little bit of honey, and, well, you can watch the video to see the rest.
It’s a fun meal, that can be enjoyed for breakfast, lunch or dinner. Yes, dinner. Breakfast for dinner is a great way to change things up (and a great substitute for whatever your go-to meal is when you forgot to take the chicken out to thaw, or plan something for dinner at all). It’s quick, easy and you probably have all the ingredients you need at home already!
You could serve this meal with a fruit salad, bacon, fried potatoes/hash browns… Any or all of those would be just fine with me! AHO sells bacon (as if I could go a whole post without talking about bacon!), eggs, honey, milk, and nuts as add-ons (I’ve tried almost all of them, and have LOVED what I’ve tried). We got potatoes in this week’s box, and maybe you have some oranges and apples left from a the past two weeks to make a quick fruit salad. (No? Me neither. We ate them all. They’re just too good to last long!) Enjoy!
| Stuffed French Toast – This Week’s Feast – Episode 7 |
- 4 slices whole wheat bread
- 2 pears (or whatever fruit you have that you enjoy), thinly sliced
- 2-3 T peanut butter
- 2 eggs
- 4 T milk
- a good sprinkle of cinnamon
- dash nutmeg
- pinch salt
- drizzle of honey
- maple syrup
- Greek yogurt
- walnuts
- Cook pears with honey, until softened.
- Whisk eggs, milk, salt, cinnamon and nutmeg together.
- Spread peanut butter on 2 slices of bread. Top with fruit and another piece of bread. Dip both sides of the sandwich in the egg mixture, soaking well.
- Cook, flipping once, until it’s hot, a bit crispy and the egg is fully cooked.
- Serve topped with yogurt, walnuts and maple syrup.
This week’s menu can be found on the menus page. There are lots of ideas that use all the contents of this week’s box. Enjoy! (And, for those of you who don’t have access to Abundant Harvest Organics, please feel free to make use of the menu too! There are lots of ideas and if you can’t find the ingredients, substitutions can always be made. Ask if you need suggestions, please!!)
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I hope you had a wonderful holiday season. I sure did. I had some much needed time off, and now I’m ready to cook and plan and eat!! Not that we didn’t eat a lot over the holidays. We love good food, no matter what the season.
Today’s dish is inspired by a dish I found in a cookbook that I got for Christmas called The Silver Spoon, which has over 2,000 Italian recipes for me to try. Oh boy, oh boy, oh yum!! I took the idea of mixing egg and cheese and using it to coat the pasta, and added my own twists. Like adding ground beef, bacon, butternut squash, lemon and olive oil. I got some Llano Seco Organic Pork bacon for the first time from Abundant Harvest Organics this week. Oh wow is it ever amazing! I’ve been hearing for a long time from other subscribers about how great it is. Not one word of that was a lie! As you know, bacon is one of my favorite foods. I’m quite picky about the bacon I eat, and have pretty high standards. This stuff is just too good to not gush over. I’m also trying the organic eggs (from Burroughs Family Farms), organic ground beef (from Panorama Grass-Fed Beef) (which I’ve tried before – it’s just as good as I remembered!), and organic cheese (oh how I love cheese!) (from Alexandre Family EcoDairy Farms). There are a few other things too, but I’m saving them for another week… I can’t use them all today… or can I… no, I’ll wait. Since we’re still unpacking, kinda recovering from all the delicious food we ate, and getting back into the swing of things with work, I wanted to share a quick, easy, tasty meal. I hope you enjoy it!
| Butternut Squash Pasta Carbonara |
- 1 C parmesan cheese
- 1/2 lb. ground beef
- 6 oz. (about 5 slices) thick cut bacon
- 1 C roasted butternut squash
- 1 t lemon
- 1 egg
- 1/4 C white wine
- 2 T olive oil
- salt and pepper, to taste
- 2 C dried pasta
- Heat salted water for pasta. Cook the bacon. Drain on a paper towel lined plate and discard fat. Add wine to pan and deglaze, scraping the crispy bits off the bottom. Add ground beef. Add pasta to water.
- Once beef is cooked, remove from pan and set aside. Remove pan from heat. Mix egg, squash and half the cheese with a fork. Add to pan and mix with cooked pasta, coating the pasta. Cook over very low heat. Add lemon juice, olive oil and remaining cheese.
There’s still a menu, it will be on the menu page. (That’s where they’ll be from now on, in an effort to keep these show posts a little shorter! 
) Have a look, click on some recipes, cook up some dinner! The planning is all done for you, all you have to do is buy the groceries and make it. And, even if you don’t subscribe to Abundant Harvest Organics, the produce is something that can be bought at your local farmers’ market or grocery store (unless you’re in California and want to subscribe to AHO… it’s a great way to start off your new year’s resolution of eating better and being healthier).
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On this episode* of A Cooking Show with Rachel O – This Week’s Feast I’m cooking “Mashed Potato Soup”.
It’s a great way to use so much of this week (or any week)’s Abundant Harvest Organics box contents. It features Carrot, Turnip, Radish, Mashed Potatoes (of course), Spinach, Sweet Potato, Cheddar Cheese, Parmesan Cheese, and Bari Organic Extra Virgin Olive Oil. I served it with a Pear and Gruyère crostini, drizzled with Olive Oil. Almost all of these ingredients can be found either in this week’s box, or from AHO as an add-on (even chicken can be bought as an add-on and the bones can be used to make stock).
| Mashed Potato Soup |
- 1 carrot, chopped
- 1/2 turnip, chopped
- 1 radish (about 1/4 C), chopped
- 4 C mashed potatoes
- 2 cloves garlic, , chopped
- 3 tiny onions, or 1 med, chopped
- 1-2 C spinach, chopped
- 1 sweet potato, chopped
- 2-4 C stock
- 2 C milk
- 1/4 t nutmeg
- 1/4 t ginger
- 2 sprigs thyme
- 1 sprig oregano
- 2 t chili powder
- 2 t smoked paprika
- 1/2 C apple cider vinegar, divided (or 1/4 wine, 1/4 C vinegar)
- salt
- pepper
- 1 C cheese (cheddar and parmesan)
- 4 T olive oil
- Heat soup pot, and add oil. Add veggies (all but garlic), salt and pepper. Stir. Cover (so veggies steam a bit) and cook over med heat about 10 minutes (or until veggies are mostly soft), stirring occasionally.
- Add garlic and seasonings. Cook 2-3 minutes.
- Add wine or vinegar, scraping off any bits that are stuck to the bottom of the pan. 2 minutes.
- Add potatoes, milk and stock. Bring to a boil. Add spinach and herbs, cook 3 minutes.
- Remove from heat. Carefully puree using an immersion blender (or regular blender, working in batches, with the center part of the lid removed – hold a towel over the opening).
- Stir in cheese and remaining vinegar. Taste and add more seasoning if needed.
- Serve with crostinis or a crusty bread.
If you don’t have any leftover mashed potatoes, chop up 3-4 potatoes and add with the rest of the veggies!
Of course this would be great with bacon on top too!
This week’s menu can be found on the menu page - have a look!
*This episode sponsored by Bari Olive Oil Company!
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A Cooking Show with Rachel O – This Week’s Feast is ready for your viewing pleasure! I’ve made up a “Fancy Pizza” using some of the contents of this week’s box.
| Fancy Pizza |
- 1 pizza crust
- 1 C thinly sliced roasted butternut squash
- 3 slices bacon, cooked and crumbled
- 1 small onion, halved and sliced
- 1 t red pepper flakes (opt.)
- Bari Organic Extra Virgin Olive Oil
- 1 C parmesan cheese, thin slices (would also be good with mozarella or gruyere cheese)
- salt (opt.)
- flour, for rolling out dough
- Pre-heat oven to 475F. Cook bacon and drain on a plate with a paper towel.
- Slice squash and onion. Roast squash with a little olive oil and salt, for 10 minutes (until slightly browned and soft inside, crispy outside).
- Roll out pizza dough on lightly floured pizza stone or pan. Top with a tiny bit of olive oil, salt (opt.) and red pepper flakes (can also bake plain, which is great too). Bake for 5 minutes.
- Top crust with a tiny bit more olive oil, parmesan cheese, squash, onion and parmesan cheese. Bake for 6-8 minutes.
- Serve and enjoy!!
Prep time doesn’t include making the pizza dough (which can be made ahead of time and frozen).
Third time I made this, I omitted the red pepper flakes and onions, and added mozarella. It was best this way!
Great green salad: lettuce, sliced pear (or apple), nuts (walnuts or almonds). Dressing: whisk together some balsamic vinegar with olive oil and honey.
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It’s time for another episode of A Cooking Show With Rachel O – This Week’s Feast!
This week I’m making a Wilted Spinach and Radicchio Salad with some of the contents of my Abundant Harvest Organics box. Don’t worry, this isn’t a summertime feeling salad. It’s rich and hearty and full of fall goodness… It features spinach, radicchio, and apples from this week’s box. Plus onions from the box from two weeks ago, Bari Extra-Virgin Organic Olive Oil (which can be purchased as an add-on from Abundant Harvest Organics), bacon (can be purchased from AHO as an add-on… small side-note, when picking up my box on Tuesday, I was told by a fellow subscriber that the bacon is amazing… try it!!), and honey (can be purchased from AHO as an add-on).
This recipe can be found on Monday of this week’s menu. I’ve planned it to go along with roast beef, but you could have it for lunch too (what we did). It’s great just the way I made it (and plenty filling too), but you could also add some hard boiled eggs or chicken (which can also be purchased from AHO) or serve it with some potatoes (roasted in the oven, pan-fried). If you have any leftovers, you could mix them into some eggs and make a quiche. Oh yum, I’m getting hungry! I hope you enjoy it!
| Wilted Spinach and Radicchio Salad |
- 3 slices bacon
- 2-3 handfuls spinach,
- 1 C radicchio, chopped
- 3 T Bari Extra Virgin Organic Olive Oil
- 2 T balsamic vinegar
- 3 tiny, or 1 medium onion, quartered then sliced
- splash red wine vinegar
- 1 T honey
- 6 whole walnuts, chopped
- 1 Fuji apple, cut in 1/2″x1/2″ sticks (they don’t have to be too precise)
- 1/4 t salt
- pepper
- pinch nutmeg
- 1-2 T Havarti cheese, cubed (or use cheddar)
- 1/8 C parmesan cheese, grated
- Cook bacon. While bacon cooks: wash spinach and radicchio. Remove stems from spinach and chop radicchio. Chop apple, onion, cheese and walnuts.
- Remove bacon from pan and lay on paper towel to drain. Remove most of the grease from the pan, reserving about 2 T. Add olive oil to pan. Add onions and apples, cook 3 minutes over med-heat. Add honey, radicchio, balsamic vinegar, red wine vinegar, salt, pepper, and nutmeg. Turn heat down a bit, and let radicchio wilt down. Add a little more olive oil if needed (to make enough dressing).
- To serve, place half spinach on a plate, top with apple and onion mixture. Mix slightly, then add cheese, bacon (crumble once it’s cooled), walnuts and parmesan. Drizzle with a tiny bit more olive oil if desired.
Serves 2 for a main dish, could serve 4 as a side salad.
Would be good topped with/alongside chicken, beef, or pork chops.
Serve with toasted whole grain bread, for a nice lunch or light dinner.
Apple could be substituted for pears (using less-ripe pears would be best so they don’t get too mushy). Apple could also be raw, instead of cooked. Or, you could do both cooked and raw apples!
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This week on A Cooking Show with Rachel O – This Week’s Feast, we’re having Roasted Chicken and Veggies. We’re roasting Watermelon Radishes, Sweet Potatoes, Persimmons, Broccoli, Onions and Chicken. These veggies can all be found in your current Abundant Harvest Organics box. The chicken can be purchased as an add-on to go along with a future box (if you didn’t buy one this week, the grocery store will do). This dinner is simple! Wash, cut, season, roast, eat. Done. That’s it. Oh and if you want to be a little fancy, wash up some of those beet greens and serve them with some pomegranate seeds (from last week’s box, or the week before, if you have any left), a little grated parmesan cheese, some walnuts or almonds, and a thinly sliced apple. Then whisk together some olive oil, balsamic vinegar, maple syrup, and spicy brown mustard to drizzle over the greens. Yummy and good for you!
Here’s the recipe for what’s cookin’ on This Week’s Feast… Enjoy with some friends!
| Roasted Chicken and Veggies |
- Baking Sheet 1: 2 sweet potatoes (yams), cut in 1″ cubes
- 1 persimmon, cut in 1″ cubes
- 1 watermelon radish, cut in 1″ cubes
- olive oil
- salt
- pepper
- 1 t to 1 T chili powder
- Baking Sheet 2: 2 small or 1 large onion, cut into large chunks
- 2 heads broccoli, cut in med-large pieces
- olive oil
- salt
- pepper
- Chicken: 1 whole chicken (giblets removed)
- 1 t to 1 T paprika
- salt
- pepper
- olive oil
- 1 C water
- 1 T honey
- Preheat oven to 375F.
- Chop veggies and season (tossing in a bowl) according to their baking sheet #. Place on baking sheet in an even layer.
- Line a roasting dish with foil (optional – just makes cleanup a little easier). Drizzle foil with olive oil, and sprinkle with salt, pepper and a bit of paprika. Place chicken in dish. Pour water around chicken. Drizzle chicken with oil, and sprinkle with salt, pepper and paprika.
- Bake chicken for 1 hour 15 minutes (or until it reaches 180F), uncovered, basting every 30 minutes. In the last 15 minutes of cooking, drizzle honey over the chicken. Return to oven and finish cooking.
- Bake baking sheet #1 for 30-60 minutes. Put in the oven when you baste chicken for the first time.
- Bake baking sheet #2 for 20 minutes, or until broccoli is slightly crispy.
- If you only have 2 racks in the oven, put the broccoli in when the chicken is done (chicken can rest, tented with foil, for a bit before serving anyways), use a smaller tray that can fit beside the chicken for one baking sheet, or bake all but broccoli in a large roasting pan (this will have a very different result – the cubed veggies might not be crispy on the outside, but would be equally good)
This week’s menu can be found on the menus page. Have a look!
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On this week’s episode, I’ll also show you what’s in the Abundant Harvest Organics box that I just received. Then I’ll make Minestrone Soup with many of those ingredients. The recipe was posted previously (so you’d have time to gather any other ingredients you need), in case you want to follow along and cook with me!
Enjoy!
The recipe is over on a previous post. Here’s a link!
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Rachel – you are hilarious – so adorable and lots of fun! I’ve seen your wilted spinach salad vid and it is so great! I am AHO host for Malibu, Thousand Oaks and Santa Monica. I’ve also been in private practice nutrition for over 22 years. I’ll be looking at your photos next. I’m in process doing a logo for my business Edible Wisdom and then a website and me thinks your photography etc may be a match. Would love to connect with you. I live in Malibu. xo Suzanne
Suzanne Polo, M.S.,R.D.,C.L.T.
Registered Dietitian, Exercise Physiologist, Certified LEAP Therapist
Lifestyle Eating And Performance (LEAP): an ultra-anti-inflammatory dietary protocol based on Mediator Release Testing (MRT)
that enhances sports performance and provides relief from irritable bowel syndrome, migraines, fibromyalgia, rheumatoid arthritis,
ADD/ADHD, and other chronic conditions related to inflammation.
Edible Wisdom
33461 Pacific Coast Hwy
Malibu, CA 90265
suzpolo@wildblue.net
mobile: 917-548-5480
http://www.abundantharvestorganics.com
Rachel, I love your show! You are so fun! I get the AHO box too, and I have started a little blog with the recipes I am trying out. I hope you come visit my corner of the web… perhaps we can get good ideas from one another!
Susan – That sounds great!! Glad you’re posting the recipes you’re trying. It’s a good resource to have and to share!!
I just made your Fancy Pizza. I wasn’t expecting too much, but thought I would try it. DELICIOUS! Thank you!
Hi Sara! I’m so glad you enjoyed it!! Thanks for watching.