Big Black Bean Burgers

 
Hello all! Its Tasty Tuesday!! Here's a quick and easy recipe that makes a nice and moist burger. The black beans added a special something and we really enjoyed it. A sure way to sneak in some fiber for your lil ones. So go ahead and check it out =]

 Big Black Bean Burgers

2 lbs. Ground beef (I used 80/20)
15 oz. can black beans, rinsed
1 small onion, chopped
1 small poblano, chopped
1 tbl. garlic, minced
1/2 cup breadcrumbs
1/8 cup bbq sauce
1 egg,optional.



1.Preheat oven to 400 degrees.(grill if you'd like too!)

2.In a bowl, mash black beans.

3.Add remaining ingredients, mix well!

4.Form 6-7 patties and place them in a shallow baking dish(I had mine on a cookie sheet and it was a bad idea.lol)

5. Bake in oven for 35-40 minutes.

Serve with warm toasted hamburger buns.

Quick Queso
1/2 cup Salsa
8oz. Shredded Mild Cheddar cheese.

 1.Combine both ingredients together.In a microwavable dish, heat your cheese and salsa in a microwave until cheese is melted. about 2-3 minutes. Or if you're against the microwave. Use a saucepan and cook until melty delicious =]

Top your burgers with the Queso and enjoy!

Sweet-N-Healthy : Sugar Free

So who out there adores sweet potatoes??? I know I do. Sweet potatoes are packed with flavor and they definitely don't skimp on healthy qualities either. I enjoy knowing that I get a great source of calcium, potassium, and vitamin A and C while enjoying the perfect amount of sweetness. So for the Sweet-N-Healthy Blogger Recipe Contest, I decided to make a Sweet Potato and Brussel Salad. This salad has no added sugars! Most of the salads we eat are packed with sugar so be ready to enjoy this nutritious creation! The ingredients in this salad are super healthy so you get to enjoy that sweet and savory without risking calories. The sweet potatoes and cinnamon add sweetness while playing off of the tart cherries and crunchy brussels and pecans. Whether served warm or chilled, this salad is a hit! Enjoy!!

Prep time: 20-25 minutes
Cook time: 5 minutes

Sweet Potato and Brussel Salad(4-6 servings)

2 sweet potatoes

1 1/2 lbs. Brussel sprouts

1/3 cup olive oil

1 shallot, finely chopped

1 tsp. cinnamon

1/2 cup pecans, chopped

1/2 cup dried cherries

2 tbl. red wine vinegar

salt and pepper to season

Preheat oven to 400 degrees.

Rinse sweet potatoes, prick all over with a fork and place on a lined baking sheet. Bake for 20-25 minutes until slighty tender. Peel away skin and chop. You should be able to easily chop the potatoes without them being mushy.

Slice the brussel sprouts, but be sure to leave off the bottoms and some of the core.

 In a skillet over medium-high heat, add in olive oil. Once oil is warmed, add in shallots and cinnamon. Cook for about 30 seconds.

It should look a lil something like this

Add in brussel sprouts and cook for 3-4 minutes.(The sprouts should still be a bright green)

Remove from heat, add in sweet potatoes, pecans,cherries, red wine vinegar, and season with salt and pepper.

Toss and serve warm or chilled

Fat Tuesday: Shrimp & Grits

Fat Tuesday is tomorrow!! So here's a recipe that is sure to give you crazy amounts of flavor and definitely a full stomach!! Hope you all enjoy Tomorrow!! Be sure to look out for our Ultimate Oatmeal Cookie recipe & video this week. Enjoy Loves =]

Click here to vote for my Ritz Shrimp N Gritz =]

Printable Recipe Here

Shrimp & Grits Recipe( serves 6-8)




Shrimp.......

1/2 lb. bacon, chopped
1 1/2- 2 lbs shrimp
4tbl. butter
1 small sweet onion, chopped
1bunch green onions
1/4 cup white wine
1 tsp. garlic, minced

Grits......
1 cup Quick Grits
1 cup Heavy Cream
3 1/2 cups Chicken broth
1/2 tsp. Smoked Paprika(of course regular works too)
8 oz. Kraft Triple Cheddar Shredded Cheese


In a skillet over medium to high heat, cook bacon until crispy. Remove from skillet to paper towels.
Remove bacon fat leaving about 2-3 tbl. in the skillet.Add in butter.

Saute both onions, garlic, and shrimp. Add in wine. Season with salt and pepper and cook until pink!
In a sauce pan over high heat, combine heavy cream and chicken broth and bring to a boil. Slowly add in grits. Lower heat, cover and cook for 12-14 minutes, occasionally stirring.

Add cheese, cook for 2-3 more minutes. Add in paprika, bacon, and season with salt to taste.
Serve your shrimp mixture over your grits and enjoy!!

Killer Buttermilk Shrimp

Hey Hey Hey!! Heres a simple recipe for making that fried shrimp everyone will be coming back to your house for. Its something about using whole wheat flour for dredging that makes it come out crispier and actually even more tasty! We also use a lil powdered sugar. WHAT??? Yes, it also adds more flavor and crisp so dont freak out. You'll thank us later. Oh and definitely try out the Colorful Asian Slaw too. Its so yum. Dress it with Newmans Sesame and Ginger and you're good to go. Enjoy!

Printable Recipe Here

Killer Buttermilk Shrimp

2lbs.Shrimp,peeled and deveined(mine came with the tails off too. Yes!)
1 1/2 cup buttermilk
A few splashes of hot sauce
1/2 tsp. ground thyme
1 tsp. salt

In a bowl combine all ingredients. Let shrimp sit in buttermilk for about 15- 30 minutes in refrigerator.

Dredging Flour

2 cups Whole Wheat Flour
1 tsp. baking powder
2 tbl. powdered sugar
1 1/2 tsp. salt
1/2 tsp.pepper
1tsp.garlic powder

Combine all ingredients. Heat oil in a pot. After the shrimp have been in the buttermilk. Fully dredge in flour, shake off excess flour, and fry in oil until golden.

Printable Recipe Here

Colorful Asian Slaw
*Choose Your Fave Vegetables for your slaw. Here are ones I used

- Purple Cabbage,thinly sliced
- Napa Cabbage, thinly sliced
- Vidalia Onion, thinly sliced
- Sweet Potato, Thinly shaved
- Red & Yellow peppers, thinly sliced
- Carrots, Shaved                                                                  
- Cilantro, chopped
- Basil, chopped
- Almonds(optional)

Dress your salad with Newmans Sesame & Ginger Salad Dressing. Enjoy!!!

Country Cherry Melts

Hi everyone! Here's a new comforting sandwich My Mom(Davette) and I came up with that you can enjoy. We're still looking around at tons of snow and sometimes you want to have something with a homey taste. Hope you all enjoy these melts! I know these are not ranking 10 on the healthy scale but when you have a splurge day, these definitely wont hurt! Oh yea, they have dried cherries in them too. If you're one that doesn't like fruit in your meals, just omit them. I wont feel bad! lol.

To Print This Recipe, Click Here!

Country Cherry Melt

1 Sourdough Round French bread, sliced (1/2in thickness)

5 oz. Bag Dried Tart Cherries

1 cup Baby Spinach

6oz. Baby Brie, sliced

10 slices Hickory Smoked Ham (Canadian Bacon works also)

2tbl. olive oil

1/2 cup Mayonnaise

1 stick softened butter, divided

In a skillet, brown ham for about 2-3 minutes. Remove to a plate.

In a bowl, combine 6tbl. butter and mayo. Take two slices of bread; spread enough mayo mixture to coat each slice. Sprinkle about 2tbl. of cherries on top of one slice. Using 2 slices of brie, break it apart to cover sandwich. Top with 2 slices of ham, layer a few leaves of spinach and top with other slice of bread. Repeat process for remaining sandwiches.

With remaining mayo mixture, spread enough on the tops of the sandwiches. You will place the bare side down into the coated pan.

In that same skillet over medium to high heat, place 1 tbl. Butter and 1 tbl. Olive oil. Lay bare side down into the pan. Fry for 2-3 minutes. Flip and cook for another 2-3 minutes. Use the other tbl. of butter and olive oil for remaining sandwiches. Remove from pan and enjoy!

Makes 5 sandwiches

Say Goodbye to The Rash & Hello to Boudreaux's Butt Paste

This is a Sponsored post written by me on behalf of Boudreaux's Butt Paste. All opinions are 100% mine.

If you're tired of itchy, sore, and just plain irritated skin, you need to try Boudreaux's Butt Paste.  We all know what so many babies end up getting because of all those dry diapers constantly rubbing on their little bottoms for months. The Dreaded Diaper Rash! Kids start scratching making it worse and it makes it uncomfortable for both kids and parents. Parents don't like to see their precious children irritated because in the end their left feeling the same way. But stop right there, how would you feel if I told you there was an amazing product that will not only treat diaper rash, but keep it from coming back again. Let me introduce you to a fantastic Diaper Rash and Skin Protectant called Boudreaux's Butt Paste. This product was specially made by a pharmacist along with the expertise of a pediatrician, so they definitely know their stuff. They made this Butt paste with your children in mind to cure that obnoxious pest called diaper rash. With the blend of 16% Zinc Oxide and Peruvian Balsam, it treats diaper rash spot on and soothes irritated skin.

 I personally adore this product because I can use it sparingly and the results are fantastic. If you think the Boudreaux's Butt Paste is only for babies, think again! I use it in the winter when my skin becomes super dry. My skin is left soft, hydrated, and the chafing is no more! The Boudreaux's Butt Paste has a pleasant scent, is easy to apply and remove, and come in tubes for better application.

 With all of the convenient sizes available(1oz, 2oz, 3oz, 4oz, and 16 oz.)Boudreaux's Butt Paste will be super easy for traveling and even if you're just on the go. If you're still unsure about trying this amazing product out, you'll be excited to hear that the Boudreaux's Butt Paste has made some pretty big appearances on The Oprah show, Tonight show, Today Show, People Magazine, ESPN, and While You Were Out on TLC.

If you STILL are having second thoughts, here are a few reviews from Amazon Customers that swear Boudreaux's Butt Paste is where its at.

"We used this for our first child and it very quickly and effectively fixed any redness or diaper rash she ever had." (Amazon Review, see for yourself) 

"My fingers and feet get dry then sometimes crack and bleed in the winter.
I have tried every skin product known to man. The others worked but took a week or more. Butt Paste has taken care of the problem in two to three days. I do not have to apply it every day. Usually a couple times a winter and I am good to go. Boudreaux's Butt Paste Diaper Rash Ointment." (Another Amazon Review)

So if you're sold on this more than effective product,  be sure to visit http://www.buttpaste.com/BLButtPaste.php for a free sample. What are you waiting for? Go try Boudreaux's Butt Paste today!

 

 

Lets Make Things Hot and Spicy with Tabasco Original Red

This is a Sponsored post written by me on behalf of TABASCO® Original Red.  All opinions are 100% mine.

    http://www.youtube.com/watch?v=3p7eqEFba-M

    In the late 1860's, Edmund McIlhenny created the legendary red pepper sauce that is still kickin' up not only heat but mouthwatering flavors as well. I'm pretty sure I'm not the only one that can say Thank you, Thank you, for those power packed little seeds he planted on Avery Island. Now lets get to the hot and spicy side of things.

    TABASCO® Original Red is not just a hot sauce. You see,  I've had many "okay" hot sauces that were just fiery hot, but that's not what this sauce brings. TABASCO® Original Red is so much more than hot. It brings heat yes, but your mouth will be filled with tingling spices and flavors leaving you wanting another few squirts on your food. TABASCO® Original Red is addicting! Once you have it on one dish, you'll find yourself laying some on your other favorite foods as well.

    Me, I'm huge on heat and spice, so I love to use my TABASCO® Original Red in my guacamole, salsa's, and even on top of my tacos. My sweet pineapple mango salsa gets the kick it needs when I add a few hints of the Tabasco. Put aside the jalapenos and serrano peppers that leave your hands feeling so fiery you cant touch your face. The TABASCO® Original Red allows you to experience the heat without the pain. Doesn't get better than that! Looking for recipes for dips, fingers foods, chili's and more? Head on over to the Game-Day Party Menu. These fan favorites are sure to impress your guests at your next gathering.

In addition to using this flavorful Tabasco in my dips, I use the TABASCO® Original Red in buttermilk before I coat my chicken and catfish to fry. Talk about richness and spice!  This Tabasco makes endless sauces like my plum & lager buffalo wing sauce that's packs a sweet and fiery punch. When I lay this flavorful Tabasco on my pizza, it allows me to have the heat without shaking the same ole crushed red pepper flakes that always falls off onto my plate. With The TABASCO® Original Red, I know every bit is going to be eaten, I'm left spicy, hot, and satisfied. For fresh new ways to jazz up your pizza, be sure to check out TABASCO's Pizza Perfected Page. I totally have my eye on that caramelized onion one. Now that's so much more than hot!

    Be Sure to Check out a few of my favorite dishes I use the TABASCO® Original Red in. Enjoy!!

    Pineapple Mango Salsa

    1 Can Crushed pineapples, strained

    2 Mangos, chopped

    1/4 cup Purple onion, finely chopped

    3 Roma tomatoes, chopped

    1 Small jicama ,chopped    Juice of 2 limes

    Bunch of cilantro, chopped

    3-5 splashes of TABASCO® Original ® Original Red

    In a bowl combine all  ingredients and chill until ready to serve!

      Plum & Lager Buffalo Wing Sauce

      

1/4 cup Beer 

2 fl. oz. TABASCO® Original Red

1/4 cup Butter( 1/2 stick)  

1/4 cup Plum sauce(hoisin)

    In a sauce pan over low to medium heat, combine all ingredients together until smooth. Dunk or pour this sauce over your chicken wings. Garnish with green onions if you'd like. Enjoy!!

Happy V-day with Chocolate Lava Cakes

Hey everyone! With Valentines Day around the corner I thought a nice chocolate dessert would be appropriate. Its super easy and full of ooey gooey chocolate in the middle. Whether you use milk chocolate or dark chocolate, your lava cakes will be a big hit! Dont forget to pair your lava with our creamy homemade whipped cream!!

Also, my friend Emily and I will be starting to do cooking videos regularly so she has joined the team. We're goofy and crazy so look out. Hope you guys enjoy and welcome to Hipstir Fresh Cooking Emily!




To print this recipe, click here!!

Chocolate Lava Cakes( Makes about 4 lava cakes)

-6 oz. Chocolate Kisses( milk or dark chocolate)
-1 stick butter
-1/2 cup sugar
-2 eggs
-1/2 cup flour
-pinch of salt

1.Preheat oven to 400 degrees
2.In a sauce pan over low-medium heat, melt your chocolate and butter until smooth
3.In a bowl add eggs. Stir in a small amount of the chocolate into the eggs to temper( No scrambled eggs here) Add egg mixture to your chocolate in the saucepan.
4.Add in sugar, flour, pinch of salt. Spray 4 ramekins with non stick cooking spray and pour chocolate into each ramekin.
5.Bake for 8-10 minutes. Enjoy!!

Sort of Spiked Whipped Cream

-1 cup heavy cream
-1/4 cup powdered sugar
-1 tsp. vanilla
-1/2 tbl. triple sec( totally optional, use a tsp of orange zest if you'd like)

1.In a blender with a whisk attachment set on high, beat heavy cream until slightly thickened.
2.Add powdered sugar, vanilla, and flavoring of your choice blending again until the cream is able stand( turn your whisk upside down, now that's stiff peaks, alright)

Hope you all enjoy!

FlipSide Pineapple Trifle

Happy New Year everyone! I know Im waaaaaaay late but Im back to bring great recipes and fun to the blog =] Ive missed everyone greatly and I would like to put up a fun and oh so delish dessert recipe for you all to enjoy. Its very simple and my goodness if you have company coming over.....MAKE THIS! Well, I'll see you guys soon, thanks for visiting the site again =]

FlipSide Pineapple Trifle

Flipside Pineapple Trifle

1 (18.25 oz) box of Pineapple cake mix(Pilsbury,Duncan Hines, etc)

1 stick of butter

½ cup brown sugar

1 (14 oz.) can sweetened condensed milk

1/3 cup milk

1 (8oz.) container whipped topping

1 package instant vanilla flavor pudding mix

1 (20 oz.) can crushed pineapple

1 small jar (10.oz) maraschino cherries

1. Prepare cake according to the package. Cool and cut in 1 inch cubes.
2. In a saucepan over medium heat, melt butter and brown sugar until the sugar is dissolved.
3. In a bowl, combine the milk and vanilla pudding. Stir in the sweetened condensed milk and whipped topping, until smooth.
4. In a trifle dish, make one layer of the cake cubes. Drizzle brown butter sauce over the cake. Add a layer of the crushed pineapple(along with the juice) and cherries. Top with the vanilla topping. Repeat.
5.  Garnish with more pineapple and cherries.
6. Cover and refrigerate for 6 hours or overnight.

Geeky Greek Skewers

 

Whats up everyone?  I decided to make a nice Mediterranean dinner and boy was it simple and delicious! This is one of those meals you can impress company with because the flavors pop in your mouth and it looks like you put alot of effort into the meal! These recipes can serve about 8 people so cutting the recipes in half will be very simple. If you make the marinade in the morning and have it over the meat for the day, it will taste even better. We used beef this time, but feel free to use the meat of your choice! If you want to have vegetable skewers, that works as well! The marinade will work regardless. Enjoy!



Geeky Greek Skewers

*Remember to soak your wooden skewers before grilling
*Preheat your grill, but you can use your stove top grill and even a George Foreman

Marinade

-1/4 cup olive oil
-1 lemon, juiced
-1tbl honey
-1 tsp. garlic, minced
-1 tsp. onion powder
-1/2 tsp. chili powder
-1/2 tsp. paprika
-1/4 tsp. cumin
-1/4tsp. ginger
-2tsp. salt

1.In a small bowl or container mix all marinade ingredients together.



Kabob Meat

-Use 2lbs kabob meat, cut in cubes(We used small ribeyes that were 3.50 for a pd)
-1 large purple onion, chopped

1.Pour your marinade over your meat and onions. Keep in refrigerator for a few hours, allowing the flavors to merry.

2.Arrange your skewers meat first, then onion.

3.Grill for 3-5 minutes per side






Savvy Mediterranean Salad

-1/2 pd. Olives( I used kalamata)
-3-4 roma tomatoes, chopped
-1 cucumber chopped( I left the skin on)
-1/2 pd. feta cheese, crumbled
-few mint leaves, chopped
-1 lemon, juiced
-1/4 cup olive oil
-1/2 tsp. black pepper

1.In a bowl, add all of the ingredients, toss well and Enjoy!







Grilled Pita

-Pita Bread
-1tsp salt
-1 tsp cumin
-1/8 cup olive oil

1.In a small container, combine salt, cumin, and olive oil.

2.Using a pastry brush, brush the flavored oil on the pita bread

3.Grill over medium-high heat for 2-3 minutes per side.


Serve with Couscous if you'd like =]

Hope you all enjoy this Easy and Flavorful Meal!

Giveaway Winner

 

Hey All!! Hope you had a wonderful Thanksgiving. I surely had some yummy food and the company of family was awesome. And thanks everybody for the awesome feedback on my blog! Happy everyone likes and it was awesome seeing what comedies you guys love! Alright, enough of the chit chat...The winner of our first giveaway is..........DRUMROLL.........Jen! (JennT1981) Congratulations Love!! I will be sending you that hilarious Movie Date Night along with 3 kitchen utensils of your choice! So please visit  the contact page and send me your info and what utensils you'd like from the list. Hope you enjoy your prize. =]

 Thanks everyone for participating. Definitely more to come =]

Pumpkin Pecan Bars

Here's a ridiculously delish recipe you might want to make for the Holidays fast approaching! The first layer is a chessmen cookie crust. Next is a creamy pumpkin layer, then topped with a pecan topping. You're going to LOVE it. I promise. So easy too. Enjoy!

Pumpkin Pecan Bars

2 pkgs. Pepperidge Farms Chessmen Cookies

1 ½ sticks butter, melted

Preheat oven to 350 degrees.

In a food processor, pulse cookies until coarsely crumbled, add melted butter.

Press mixture into a 13x8 inch greased pan. Bake for 8-10 minutes

1 15oz. Can of pumpkin

4tbl.butter, softened

½ cup heavy cream

½ cup brown sugar

2 eggs

1 tsp. vanilla

1 tsp. cinnamon

1 tsp. ginger

1 tsp. nutmeg

2tbl. Brandy

In a blender, combine all of the ingredients, until combined. Spread pumpkin mixture over the cookie crust. Bake for 20 minutes.

1 cup dark corn syrup

1 ½ cups pecan halves

¼ cup brown sugar

4tbl. butter, softened

In a bowl combine all of the ingredients, and top pecan mixture over the pumpkin layer. Bake for 25 more minutes. Let cool in refrigerator until able to cut in bars.

Serve with whipped cream.

Makes 12-14 Bars.

Its Giveaway Tiiiiiiiiiime!

Hey Awesome People. As you can see, Hipstir Fresh has a new look, and what better way to celebrate than a giveaway. Woot Woot! So Hipstir Fresh is giving away the movie Date Night and you may choose 3 items from a large silicone spatula, medium silicone spatula, silicone brush, silicone coated whisk, cookie scoop or cookie spatula. I know, cool giveaway riiiiight? So you and your friends, special someone, or whoever you choose, can cook up something yummy and then watch this hilarious movie.






So here's what you have to do.

1. Be a follower(Right hand Side)
3. Leave a comment under this giveaway post telling me either one of your favorite comedies

Easy and done =] Winners will be chosen by random.org

Contest ends November 25th.

Thanks & Good Luck Loves!

Sweet Potato Skillet

Ever been a day you didn't have breakfast and its 12 o'clock and you don't know if you should have breakfast or lunch? If so, this is the perfect skillet meal to have if you want something savory and fresh. Pair it up with a slice of wheat toast and you're good to go!! Regardless of when you eat it, its delish and could also make a fab side dish.







Sweet Potato Skillet

1 sweet potato, peeled and chopped
1 apple, skin on and chopped
1 small red pepper,chopped
1 small onion, chopped
2 slices bacon, chopped
A few fresh sage leaves, chopped( If you have dried sage use a 1/2 tsp.)
1/4 cup water
salt
paprika

1.In a skillet over medium to high heat, add a touch of olive oil or spray so your bacon doesn't stick too much. Cook bacon until browned.

2.Add sweet potatoes, apples, red pepper, onion, and sage.
Saute for 5-7 minutes.

3.Add water, turn heat to a simmer, and cover for about 5 minutes.

4.Season with salt, and a few pinches of paprika.

Enjoy!!!

Keep it Hip & Fresh!

Kiwi

Hold the Eggs Veggie Fried Rice

Hey guys!!! So Ive been obsessed with Sushi, Fusion Appetizers, and just amazing Thai and Chinese cuisine. So last night I made a eggless veggie fried rice. Yes, I said EGGLESS. For the people that know me super well, I'm not a fan of eggs, I will eat a quiche though. I know weird!! But I decided to leave out the eggs this time. This recipe is super simple and oh so yummy! We had this with those Fusion Fun egg rolls I made in a previous post so check them out. A little comedy for you today, I'm sure alot of you have seen Rush hour and this food kinda makes me think of the movie. Hope everyone enjoys!





Hold The Eggs Veggie Fried Rice

2 cups jasmine rice
3 bell peppers, sliced( I used various colors)
8oz. mushrooms, sliced
1 bunch of cilantro, chopped
6-8 basil leaves, torn
4 garlic cloves, smashed
1 small purple onion, sliced
1 bunch of scallions, chopped
1/8 cup olive Oil(for veggies)
1/4 cup soy sauce
1 tbl. fish sauce(opt)
1 tbl. sesame oil


1.Cook your jasmine rice according to the package. It usually calls for 1 3/4 cups of water per cup of rice. Once your rice is cooked. Transfer into a dish and place in refrigerator until cooled completely.

*This works even better if made hours before making your fried rice!

2.In a bowl combine all your veggies.
On a medium high flame using a skillet or wok heat olive oil. Add your veggies and cook until softened.




3.Add your rice, soy sauce, fish sauce, and sesame oil. Fry rice for about 3 to 5 minutes.



Enjoy!!!!!


Recap of Egg rolls




Fusion Fun Egg Rolls

1 pkg. Egg roll wrappers
1lb. Italian Sausage
6 oz. Cole Slaw Mix(I used broccoli Slaw)
2tbl. Peanut Butter
1 tbl. Red Wine Vinegar
1 tbl. Soy sauce
1/2 tbl. Oil( I used Sesame)

In a skillet, brown and cook your Italian sausage
Toss in your slaw mix and cook for 2 minutes
In a small bowl mix the peanut butter, vinegar, soy sauce, and oil
Add sauce to your meat and slaw mixture.

Follow your egg roll wrappers "how to fill and wrap" on the package. Its a snap!

Fry in hot oil until golden delicious!

Serve with your favorite sweet and sour sauce and hot mustard.

Keep it Hip & Fresh!

Kiwi