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Cook It Simple, New York, NY (2026)

11/13/2025

Irresistible Sticky Portuguese Chicken Wings 🍗🍋

Crispy, juicy wings with a tangy, garlicky kick.
A simple yet flavorful recipe that will have everyone reaching for seconds.

Ingredients

🍗 16 chicken wings
🧄 2 large garlic cloves, grated
🍋 Zest of 1 lemon
🍋 Juice of 1 lemon
🍅 1 tablespoon tomato paste
🌿 1 teaspoon ground coriander seeds
🌿 1 teaspoon onion powder
🥄 1.5 tablespoons coconut aminos or Tamari (wheat-free soy sauce)
🧂 1 teaspoon sea salt
🥄 1 tablespoon olive oil
🥥 1–2 tablespoons cooking oil (coconut, olive, macadamia, or ghee)

Preparation

1. 🧼 Wash and pat dry the chicken wings thoroughly.
2. 🥣 In a large mixing bowl, combine garlic, lemon zest and juice, tomato paste, coriander, onion powder, coconut aminos, salt, and olive oil. Add wings and coat each piece evenly. Marinate for 1 hour, or overnight for deeper flavor.
3. 🔥 Heat cooking oil in a large frying pan over medium heat. Place wings skin-side up first, ensuring the pan isn’t overcrowded. Cover with a lid after 2 minutes to create a gentle steaming effect.
4. 🔄 Flip the wings, add more oil if needed, and cook uncovered for 2 minutes. Then cover again and cook for an additional 5 minutes, keeping the heat moderate to avoid burning.
5. 🍋 Serve hot with fresh greens and extra lemon wedges on the side.

11/13/2025

Irresistible Paleo Satay Chicken Skewers 🍢🥥

Tender, flavorful chicken skewers grilled to perfection.
A simple paleo-friendly recipe with a rich satay sauce that will impress any crowd.

Ingredients

🪵 Small bamboo skewers, soaked in water for 5–10 minutes
🌿 1 teaspoon ground coriander seeds
🌿 1 teaspoon ground cumin seeds
🥄 1 tablespoon Paleo satay sauce
🥥 1 tablespoon coconut aminos or Tamari (wheat-free soy sauce)
🐟 1 teaspoon fish sauce
🍗 10 chicken tenderloins, each cut into three pieces (or use thigh or breast fillets)
🥥 Coconut oil for grilling

Preparation

1. 🥄 In a bowl, combine ground coriander, cumin, Paleo satay sauce, coconut aminos, and fish sauce. Rub the mixture evenly over the chicken pieces.
2. 🪵 Thread four pieces of chicken onto each soaked bamboo skewer.
3. 🔥 Heat a large frying pan with coconut oil or preheat a BBQ grill to medium-high heat. Grill chicken skewers for 4–5 minutes per side until cooked through.
4. 🛑 Turn off the heat and let the skewers rest for a few minutes to lock in the juices.
5. 🍋 Serve with extra Paleo satay sauce, fresh lime wedges, and a simple cucumber-coriander salad for a refreshing side.

11/13/2025

Irresistible Shrimp, Sausage & Broccoli Skillet 🍤🥦

A quick, flavorful one-pan meal that’s perfect for weeknights.
Juicy shrimp, smoky sausage, and crisp-tender broccoli come together in a sweet-savory sauce you won’t be able to resist.

Ingredients

🫒 1 tablespoon olive oil
🌭 2 smoked sausage/Kielbasa (about 8 oz or 220 grams), sliced into ½-inch pieces
🍤 1 lb large shrimp (450 grams), peeled and deveined, tails on
🥦 2 cups broccoli florets
🫑 ⅔ cup red bell peppers, cut into squares (about ½ large sweet pepper)
🧈 ½ tablespoon butter or olive oil for dairy-free
🧄 3 cloves garlic, minced
🍯 ¼ cup honey
🥢 ¼ cup soy sauce, low-sodium or light preferred
🍋 1 tablespoon lemon juice
🌶️ ¼ teaspoon black pepper or red pepper flakes (optional, for heat)
🍚 To serve: cooked rice or quinoa, fresh parsley or cilantro for garnish (optional)

Preparation

1. 🔥 Heat olive oil in a large skillet over medium-high heat. Add sausage and cook 2 minutes per side until browned. Remove and set aside.
2. 🍤 In the same skillet, cook shrimp 2 minutes per side until pink and opaque. Remove and set aside with the sausage.
3. 🥦 Add broccoli and red peppers to the skillet. Cover and cook 1–2 minutes. Remove lid, add a splash of water, and cook 1–2 more minutes until tender-crisp. Remove vegetables and set aside.
4. 🧈 Melt butter in the skillet. Add garlic and cook 30 seconds until fragrant. Stir in honey, soy sauce, lemon juice, and pepper flakes (if using). Simmer until sauce bubbles and thickens slightly.
5. 🍤🌭🥦 Return sausage, shrimp, and vegetables to the skillet. Toss everything in the sauce. Cook 1–2 more minutes to combine flavors.
6. 🍚 Serve over rice or quinoa and garnish with fresh parsley or cilantro if desired.

11/13/2025

Irresistible Cajun Shrimp Pasta 🍤🍝

This creamy Cajun pasta is packed with perfectly spiced shrimp and a luscious sauce.
Every bite bursts with bold flavors that are impossible to resist.

Ingredients

For the Shrimp
🫒 1 tablespoon olive oil
🍤 14 oz large shrimp, peeled and deveined (400 grams)
🧅 1 teaspoon onion powder
🧄 1 teaspoon garlic powder
🌶️ 1.5 teaspoons paprika
🌶️ ¼ teaspoon cayenne pepper, adjust to taste
🌿 1 teaspoon dried oregano
🌿 1 teaspoon dried thyme
🧂 ½ teaspoon salt

For the Sauce
🫒 1 tablespoon olive oil
🧅 1 small onion, diced
🥬 1 celery stalk, diced
🫑 ½ green bell pepper, diced
🧂 ½ teaspoon salt
🍅 1 medium tomato, diced
🧄 1 garlic clove, minced
🥛 ½–⅗ cup light cream or half-and-half (120 ml)
🥣 ½–¾ cup chicken stock
🧀 ½ cup grated Parmesan (40 grams)
🍋 1 tablespoon lemon juice
🧂 Extra salt to taste

For the Pasta
🍝 9 oz dry penne pasta (250 grams)
💧 Reserved pasta water

Preparation

1. 🥄 Toss the shrimp with olive oil, onion powder, garlic powder, paprika, cayenne, oregano, thyme, and salt.
2. 🔪 Dice all vegetables, tomato, and garlic. Bring a large pot of salted water to boil and cook pasta until al dente. Reserve ½ cup pasta water, then drain.
3. 🔥 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear shrimp for 1–2 minutes per side until just cooked, then remove and set aside.
4. 💦 Deglaze the skillet with ¼ cup water, scraping up any flavorful bits.
5. 🥘 Add onion, celery, and green bell pepper. Sauté until softened, about 5–7 minutes, covering with a lid to speed cooking.
6. 🍅 Stir in tomato and garlic, season with ½ teaspoon salt, and cook another 4–6 minutes until the mixture melds beautifully. Optional: sprinkle a little paprika for extra depth.
7. 🥛 Add cream, chicken stock, and Parmesan. Stir and simmer gently 1–2 minutes until slightly thickened.
8. 🍝 Return drained pasta and cooked shrimp to the skillet. Toss everything together. Use reserved pasta water to loosen the sauce if needed.
9. 🍋 Finish with lemon juice and extra Parmesan or chopped chives. Serve hot and enjoy every creamy, spicy bite.

11/13/2025

Irresistible Pan-Seared Salmon with Creamy Pea Salad 🐟🥗

Crispy skin, tender inside, this salmon is pure indulgence.
Paired with a fresh, vibrant pea and radish salad, every bite bursts with flavor.

Ingredients

For the Salad
🥬 2 cups frozen peas (10 oz / 300 g)
🌸 1 large bunch radishes
🌿 3 tablespoons fresh dill, chopped
🧅 ½ cup green onions, chopped (about 2 oz / 60 g)
🥛 2 tablespoons plain Greek yogurt
🥄 2 tablespoons mayonnaise
🍋 1 tablespoon lemon juice
🧂 ½ teaspoon salt
🖤 ¼ teaspoon black pepper

For the Salmon
🫒 1 tablespoon olive oil
🐟 4 salmon fillets, skin-on (about 6 oz / 150 g each)
🧂 Salt and pepper, to taste
🍋 4 lemon wedges, to serve

Preparation

1. 🌡️ Let the salmon come to room temperature and pat dry with paper towels for extra crispiness.
2. 💦 Blanch the peas in boiling water for a few minutes, then drain and rinse under cold water.
3. 🔪 Slice radishes thinly, halving the larger ones. Combine with peas, dill, green onions, yogurt, mayonnaise, lemon juice, salt, and pepper. Toss until evenly coated.
4. 🔥 Heat olive oil in a skillet over high heat. Place salmon fillets skin-side down and reduce heat to medium-high.
5. 🧂 Season the flesh with salt and pepper. Cook skin-side down for 5–6 minutes until golden and crispy.
6. 🔄 Flip salmon and cook for another 3 minutes. Quickly sear the sides for 10–20 seconds if desired.
7. 🍽️ Serve immediately with the creamy pea salad and fresh lemon wedges for a delightful, balanced meal.

11/10/2025

🥗 Miso Chicken Caesar Wrap

**A fusion twist on the classic Caesar wrap — crispy Parmesan chicken meets a creamy miso-Caesar dressing for a bold, umami-packed bite.**

---

# # 🍴 Ingredients

# # # 🍗 Parmesan-Crusted Chicken
- ▢ 1 lb boneless, skinless chicken breasts
- ▢ 3 Tbsp grated Parmesan cheese
- ▢ 1 tsp Italian seasoning
- ▢ ½ tsp granulated garlic
- ▢ ½ tsp onion powder
- ▢ ½ tsp each kosher salt and cracked black pepper
- ▢ 2–3 Tbsp extra-virgin olive oil, for cooking

# # # 🥣 Miso-Caesar Dressing
- ▢ ¼ cup mayonnaise
- ▢ 2 Tbsp fresh lemon juice
- ▢ 1 Tbsp white miso paste
- ▢ 1 tsp Worcestershire sauce (or low-sodium tamari)
- ▢ 1 tsp anchovy paste
- ▢ 1 garlic clove, grated or minced
- ▢ Cracked black pepper, to taste
- ▢ ⅓ cup neutral oil (avocado or grapeseed oil)

# # # 🌯 Wraps
- ▢ 4 large flour tortillas (burrito-size) or whole-wheat wraps
- ▢ 2 romaine hearts, chopped (≈ 8 cups)
- ▢ 1 cup croutons, roughly chopped
- ▢ ¼ cup grated Parmesan cheese

---

# # 👨‍🍳 Instructions

1. **Prepare Chicken:** Slice each chicken breast in half horizontally to create thin cutlets.
2. **Season:** Mix Parmesan, Italian seasoning, garlic, onion powder, salt, and pepper. Coat both sides of chicken evenly, pressing to adhere.
3. **Cook Chicken:** Heat olive oil in skillet over medium heat. Cook chicken 7–10 minutes, flipping halfway, until golden and internal temp reaches 165ºF. Let cool.
4. **Make Dressing:** In a bowl, whisk together mayo, lemon juice, miso, Worcestershire, anchovy paste, garlic, and pepper. Slowly stream in oil while whisking until smooth and creamy.
5. **Assemble Salad:** In a large bowl, combine chopped romaine, sliced chicken, croutons, and Parmesan. Add dressing and toss well.
6. **Assemble Wraps:** Warm tortillas until pliable. Add about 2 heaping cups of the salad to each, leaving a border. Fold bottom over filling, tuck in sides, and roll tightly. Slice in half and serve.

---

# # 💡 Notes

- **Storage:** Wrap tightly in parchment + foil. Refrigerate up to 2 days (best eaten fresh).
- **Make it lighter:** Swap mayo for Greek yogurt.
- **Extra flavor:** Add crispy bacon or a drizzle of chili oil.
- **No anchovy paste?** Add more miso or a splash of soy sauce for that salty umami note.

---

# # ⚖️ Nutrition (per wrap)
**Calories:** 655 kcal | **Carbs:** 42 g | **Protein:** 37 g | **Fat:** 37 g | **Saturated Fat:** 6 g | **Sodium:** 989 mg | **Fiber:** 1.5 g | **Sugar:** 2 g

11/10/2025

🍃 Creamy Chicken Pasta With Pesto

**Tender chicken in a rich, garlicky pesto cream sauce — perfectly coating every penne for a simple yet luxurious weeknight dinner.**

---

# # 🍴 Ingredients

# # # 🍝 Pasta
- ▢ 10 oz dry penne pasta (≈ 300 g)

# # # 🍗 Chicken
- ▢ 1 tbsp olive oil
- ▢ 1 lb chicken breast (≈ 450–500 g), sliced horizontally
- ▢ 1 tsp salt
- ▢ ½ tsp pepper

# # # 🌿 Sauce
- ▢ 1 tsp olive oil
- ▢ 2 cloves garlic, finely diced
- ▢ ½ tsp lemon zest
- ▢ ½ cup chicken stock
- ▢ ⅓ cup pesto (divided)
- ▢ ½ cup light cream (≈ 100 g / 3 oz)
- ▢ 1 tbsp lemon juice
- ▢ ⅓ cup grated Parmesan
- ▢ A pinch of salt (to taste)

# # # 🍅 To Serve
- ▢ Cherry tomatoes, halved
- ▢ Extra Parmesan cheese

---

# # 👨‍🍳 Instructions

1. **Cook Pasta:** Boil penne until al dente. Drain and set aside.
2. **Prepare Chicken:** Slice chicken breasts horizontally. Season with salt & pepper.
3. **Sear Chicken:** Heat olive oil in pan, cook chicken 5 min per side. Remove & rest.
4. **Make Sauce:** Lower heat, sauté garlic & lemon zest in olive oil until fragrant.
5. **Build Sauce:** Add stock, half the pesto, cream, lemon juice & Parmesan. Simmer 4–5 min until slightly thickened.
6. **Finish Chicken:** Slice chicken & return to pan (or keep separate for plating).
7. **Combine Pasta:** Add pasta & remaining pesto. Toss to coat evenly.
8. **Serve:** Top with extra Parmesan, cherry tomatoes & a drizzle of pesto.

---

# # 💡 Notes

- **Pesto:** Jarred pesto works fine — choose one made with olive oil & real Parmesan.
- **Best pasta shapes:** Penne or rigatoni hold sauce best.
- **Creaminess:** Use heavy cream for a richer version.
- **Protein swaps:** Shrimp or rotisserie chicken both work great.
- **Veg it up:** Add baby spinach, peas, or sun-dried tomatoes at the end.
- **Pasta water tip:** Add a splash if sauce feels too thick.
- **Storage:** Keeps 3 days in fridge; not ideal for freezing.
- **Make-ahead:** Cook chicken & sauce a day ahead — just reheat gently.

---

# # ⚖️ Nutrition (per serving)
**Calories:** 519 kcal | **Carbs:** 47 g | **Protein:** 31 g | **Fat:** 22 g | **Saturated Fat:** 8 g | **Cholesterol:** 92 mg | **Sodium:** 896 mg | **Calcium:** 123 mg | **Iron:** 1 mg

11/10/2025

🥥 Coconut Chicken & Cauliflower Rice

**Tender curry-spiced chicken simmered in creamy coconut sauce, served over toasted coconut cauliflower rice — fresh, aromatic, and irresistibly tropical.**

---

# # 🍴 Ingredients

# # # 🐔 For the Chicken
- ▢ 2 lb chicken thighs (850–900 g), boneless & skinless, halved
- ▢ 1 tsp salt
- ▢ 1.5 tsp mild curry powder
- ▢ 1 tsp garlic powder
- ▢ 1 tbsp olive oil (for frying)

# # # 🥥 For the Cauliflower Rice & Coconut
- ▢ 1.5 lb cauliflower florets (≈ 680 g), riced (6–7 cups)
- ▢ 1 cup unsweetened shredded coconut, toasted

# # # 🍛 For the Coconut Sauce
- ▢ 1 tsp olive oil
- ▢ 1 medium onion, finely diced
- ▢ 3 cloves garlic, minced (≈1 tbsp)
- ▢ 1 tbsp grated ginger
- ▢ ½ tsp coriander powder
- ▢ 1 tsp turmeric
- ▢ 2 tsp mild curry powder
- ▢ ¼ tsp chili powder
- ▢ ½ tsp salt
- ▢ 14 oz coconut cream (400 ml)
- ▢ 1 tbsp fish sauce
- ▢ 1 tsp sugar (white or coconut)
- ▢ 4 kaffir lime leaves **or** ½ tsp lime zest
- ▢ ⅔ cup chicken stock (or 1 cup for saucier texture)
- ▢ 1 tbsp lime juice

# # # 🥒 For the Cucumber Cilantro Salad
- ▢ 1 large cucumber, diced
- ▢ 2 green onions, chopped
- ▢ 1 oz cilantro (28 g), chopped
- ▢ Juice of ½ lime
- ▢ 2 tsp sesame oil
- ▢ 1 tbsp olive oil
- ▢ 2 tsp fish sauce
- ▢ 1 tsp sugar

# # # 🔥 Optional
- ▢ Chili oil or chili crisp (to finish)

---

# # 👨‍🍳 Instructions

1. **Toast Coconut:** Heat a dry skillet, add shredded coconut, stir until golden (2–4 min). Set aside.
2. **Rice the Cauliflower:** Pulse florets in food processor until rice-like. Don’t over-process.
3. **Prep Chicken:** Season thighs with salt, curry, and garlic powder.
4. **Cook Chicken:** Heat olive oil in deep pan; brown 3–4 min per side. Remove & set aside.
5. **Make Sauce:** In same pan, sauté onion, garlic & ginger. Add spices + salt. Pour in coconut cream, fish sauce, sugar, and stock. Add lime leaves/zest.
6. **Simmer Chicken:** Return chicken, cover & cook 10 min.
7. **Make Salad:** Combine all salad ingredients in a bowl.
8. **Add Cauli Rice:** Remove chicken, stir in cauliflower rice + most toasted coconut. Mix 5 min, then return chicken & sauce. Cover 5 min.
9. **Serve:** Rest 1 min, top with cilantro, remaining coconut & drizzle of chili oil. Serve with salad.

---

# # 💡 Notes

- **Cauliflower Rice:** 6–7 cups store-bought; if frozen, use less stock.
- **Spice level:** Mild (kid-friendly). Add chili oil or fresh chili for heat.
- **Make-ahead:** Toast coconut & prep salad dressing in advance.
- **Storage:** 3–4 days in fridge. Reheat gently on stove.
- **Substitutions:** Use soy sauce/coconut aminos instead of fish sauce.
- **Alternate protein:** Chicken breast works — just don’t overcook.
- **Make it fuller:** Serve with jasmine rice or quinoa.

---

# # ⚖️ Nutrition (per serving)
**Calories:** 613 kcal | **Carbs:** 21 g | **Protein:** 37 g | **Fat:** 45 g | **Saturated Fat:** 30 g | **Fiber:** 7 g | **Vitamin C:** 63 mg | **Iron:** 5 mg

11/10/2025

🥬 Roasted Cabbage With Parmesan Sauce & Pangrattato

**A golden, crispy cabbage with creamy parmesan sauce and crunchy pangrattato — elegant, flavorful, and comforting.**

---

# # 🍴 Ingredients

# # # For the roasted cabbage
- ▢ 2.5–2.8 lbs white cabbage (1.2–1.4 kg), cut into 1-inch wedges
- ▢ 1 tsp salt
- ▢ ½ tsp pepper
- ▢ 2 tbsp olive oil

# # # For the pangrattato
- ▢ 1 tbsp olive oil
- ▢ 1 tbsp butter
- ▢ 2 garlic cloves, finely diced
- ▢ 1 tsp dried thyme
- ▢ ¼ tsp pepper
- ▢ ½ tsp salt
- ▢ ⅔ cup Panko breadcrumbs

# # # For the parmesan sauce
- ▢ 1.5 oz salted butter (40 g)
- ▢ 1 tbsp flour
- ▢ 1 garlic clove, minced
- ▢ ½ cup chicken stock
- ▢ ½ cup light cream
- ▢ ¼ tsp salt (plus more to taste)
- ▢ 1 cup shredded Parmesan (65 g)

---

# # 👨‍🍳 Instructions

1. **Preheat** oven to 395°F / 200°C.
2. **Line** a tray with parchment paper, arrange cabbage wedges cut-side down.
3. **Brush** with olive oil, season with salt and pepper.
4. **Roast** for 25 min on middle rack, then 5 min higher to crisp.
5. **Pangrattato:** heat olive oil + butter, add garlic 10 sec, then breadcrumbs, thyme, salt & pepper. Cook 2–3 min until golden.
6. **Sauce:** melt butter, stir in flour for a roux, add garlic then stock gradually. Add cream + parmesan, stir till melted.
7. **Serve:** spread sauce on a dish, top with roasted cabbage, sprinkle pangrattato & garnish with thyme.

---

# # 💡 Notes
- **Cut style:** Can use cabbage steaks (1 inch thick).
- **Dairy-free:** Use plant-based butter/cream + vegan parmesan.
- **Make-ahead:** Roast cabbage & prep pangrattato; reheat before serving.
- **Storage:** 3 days in fridge, reheat in oven.
- **Add-ins:** Nutmeg in sauce or lemon juice; add bacon/pancetta for saltiness.
- **Vegetarian:** Use veggie stock instead of chicken.

---

# # ⚖️ Nutrition (per serving)
**Calories:** 260 kcal | **Carbs:** 16 g | **Protein:** 7 g | **Fat:** 20 g | **Fiber:** 4 g | **Vitamin C:** 52 mg | **Calcium:** 195 mg

11/10/2025

🧄 Cheesy Garlic Chicken Wraps

**Ingredients**
- 2 large tortillas (regular or low-carb/high-protein)
- 7 oz cooked chicken (≈200g), chopped (rotisserie works great)
- 2 garlic cloves, minced
- 2 tbsp light mayonnaise
- 1 tbsp Greek yogurt (or plain)
- 2 tsp hot sauce (like Frank’s)
- ¼ tsp salt
- 3 oz grated cheese (≈90g, cheddar blend)
- 1 green onion, chopped
- Olive oil spray

---

# # # 🔥 Instructions

1. **Mix Filling**
In a bowl, combine chicken, garlic, mayo, yogurt, hot sauce, and salt.

2. **Assemble Wrap**
On a tortilla, add 2 tbsp cheese, ⅔ cup of chicken mix, another tbsp of cheese, and green onions.
Fold in the sides, then roll tightly from the bottom.

3. **Cook**
Heat a non-stick pan over medium-high, spray with oil.
Place wraps seam-side down and cook 3–4 min per side until golden and crispy.
(Cover with lid to melt cheese inside.)

4. **Serve**
Slice in half and enjoy hot!

---

# # # 💡 Notes
- Covering the pan helps melt cheese evenly.
- Air fryer: 375°F (190°C) × 6–8 min.
- Oven: 400°F (200°C) × 10–12 min (flip halfway).
- Make filling ahead (keeps 3 days in fridge).
- Serve with salad, roasted veggies, or salsa dip.

---

# # # 🍽 Nutrition (per wrap)
**Calories:** 476 | **Protein:** 38g | **Carbs:** 19g | **Fat:** 27g
**Saturated Fat:** 11g | **Sodium:** 1090mg | **Calcium:** 376mg | **Iron:** 3mg
---

🌯 *Crispy on the outside, melty inside — the perfect quick comfort wrap!*

11/08/2025

🥒 Cucumber Dill Salad

**Ingredients**
- 3 cucumbers (Lebanese or Telegraph), thinly sliced (~3 cups)
- ½ tsp salt
- ⅓ tsp black pepper
- ⅓ cup sour cream
- ¼ cup fresh dill, chopped

---

# # # 🥗 Instructions

1. **Prepare Cucumbers**
Slice cucumbers and sprinkle with salt. Transfer to a bowl. The salt helps release the cucumber juice.

2. **Make Dressing**
Add chopped dill, sour cream, and black pepper. Mix everything well until cucumbers are coated in the creamy dressing.

3. **Serve**
Serve immediately while fresh and crunchy!

**Tip:** If prepping ahead, slice cucumbers and chop dill but mix with sour cream just before serving to retain crunch.

---

# # # 🔥 Nutrition (per serving)
**Calories:** 66 kcal | **Protein:** 2g | **Carbs:** 6g | **Fat:** 4g
**Fiber:** 2g | **Sugar:** 4g | **Calcium:** 57mg | **Vitamin A:** 521IU | **Vitamin C:** 10mg

---

🌿 *A refreshing, creamy, and crunchy salad — perfect as a side for any meal!*

Cook It Simple

11/13/2025

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