Jalapeño and Lime Hummus

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by    –   gluten-free goddess

Make Mine with Jalapeño and Lime

I love weekends. Not because they provide a significantly different routine for us. We work at home. Translation: we work every day. But the energy is somehow more relaxed on the weekend. I don’t feel guilty blogging in my pajamas on a Saturday (past noon, that is). And we do at least *try* to knock off work earlier than usual, reconnoitering at the fridge in late afternoon to assess the food situation.
We typically begin our rummaging in the kitchen pantry, looking for a snack. Some tasty tidbit to tide us over until dinner. We might make guacamole, or pesto, or hummus. We sit and nosh. And talk. Make plans. Lately it’s been all about the big move to New Mexico.

Which is why I flavored my hummus with jalapeños and lime. Of course.

And, Babycakes, was it ever good. Me gusto!

Jalapeño and Lime Hummus Recipe

Recipe posted March 2006.

The unbiased husband’s review: “I’m not usually a fan of hummus, but this was far and away the best damn hummus I’ve ever had.” Phew. Traditional, it’s not. But who cares about tradition when right now inspiration tastes so good?

Ingredients:

1 15-oz. can chilled chickpeas or garbanzo beans, drained, rinsed
Juice of one large fresh lime
1-2 tablespoons peanut butter
3 cloves fresh garlic
2 heaping tablespoons jarred jalapeños, drained
1-2 tablespoons olive oil
2 tablespoons fresh cilantro leaves
Pinch of cumin, to taste
Red pepper flakes, to taste
Pinch of sea salt, to taste

Instructions:

Combine all of the ingredients in a food processor until smooth.

Makes about 3 cups.

Serve with my gluten-free Brown Rice Tortilla Chips, Buttermilk Flat Bread or Savory Grain-free Crackers.

Karina’s Notes:

This naturally gluten-free hummus is a fab dip with crisp fresh veggies and tortilla chips, but it’s also quite tasty as a side dish. Try it with a plate of roasted vegetables and brown rice. It’s a lovely way to add a complementary protein to a vegan or vegetarian meal.

A pretty pickle – Mamidi Avakai Recipe

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DECCAN CHRONICLE | PRIYANKA PRAVEEN

Continuing our love affair with mangoes, this week too we give you recipes that use raw mangoes — pickles to be specific.

Mamidi Avakai
Ingredients
3 medium raw mangoes
1 cup mustard seed powder
1 cup red chilli powder
¾ cup, powdered rock salt
1¼ cups of groundnut oil
1/3 cup of garlic cloves
1½ tbsp methi seeds
w Pickle jar (for storage)

Method
Wash and soak mangoes in water for an hour. Clean the mangoes with a cloth and cut them into eight pieces. Clean the pieces with a soft cloth and leave to dry. Grind the rock salt to a fine powder. Keep it aside. Peel the garlic and keep aside.

In a large bowl add red chilli powder, mustard powder and salt and mix well. Add methi seeds, garlic cloves and 3/4 cup oil and mix well. Add the mango pieces and mix well with your hands, coating the mango pieces with the mixture. Place the spice coated mango pieces in the jar. Pour ¼ cup oil on top and cover the pickle jar with the lid. Tie a cloth over the lid and keep it in a moisture free area. Let the pickle marinate for three-four days. After four days, mix the pickle carefully with a clean and dry ladle and add the rest of the oil.

Tips while making pickles
Always keep in mind that the mango pieces need to be wiped dry. After you wash the mango and cut it into pieces, wipe it dry with a cloth and let it dry for a while, or the pickle can get spoilt.

After the pickle is made, on the fourth or fifth day, place it into a wide vessel.
Mix well with a long ladle that is clean and dry. Also, add more oil so that it covers the entire pickle as it helps preserve it.

The best way to get a long-lasting and delicious pickle is to get the freshest ingredients. Whether it is the mangoes or even the chilli powder and the other ingredients, make sure everything is fresh.

Mamidi Turumu
Ingredients
1 green mango
2 tsp mustard seeds
1½ tsp fenugreek seeds
1½ red chilli powder
1½ tbsp salt  w 2 tbsp oil
1 tsp mustard seeds
2 red chillies
1 tsp asafoetida

Method
Wash and peel the mango. Grate it with a coconut scraper and keep aside.
Dry roast fenugreek seeds, let them cool and grind into powder. Grind mustard seeds into a powder. In a mixing bowl, add the ground powders, salt, red chilli powder and grated mango. Mix well and keep aside.
Heat oil and add dry red chillies, mustard seeds and asafoetida. Let it cool. Pour the cooled mixture over the grated mango-spice marination. Serve in a bowl.

Dillsburg Picklefest: Try the pickle soup

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, rlee@ydr.com   –   FlipSidePA

The pickle soup served at two of Dillsburg‘s annual events — the PickleFest in May and the Pickle Drop on New Year’s Eve — is not really an acquired taste, said Scott Shugart, the man responsible for finding the recipe some two decades ago.

“It’s a little out of the ordinary,” Shugart, the director of the Dillsburg Senior Center where volunteers make the soup, said recently.

“People either like it or they don’t,” he said. “Some people buy it by the quart and others say, ‘Nope. I tried it once. That’s enough for me.’

The next chance to sample the pickle soup, or stock up if you are a fan, is at the May 14 PickleFest. The festival on Greenbriar Lane includes a street fair, arts and craft vendors, a pickle-eating contest (adult and child categories) and activities for children.

Publick Tyme, featuring historical displays and demonstrations, tours, reenactments and encampments, will be offered at nearby Dill’s Tavern.

Those brave enough to try the pickle soup are probably brave enough to try the pickle ice cream, which is available only at the PickleFest.

But Shugart recalled the history of the PickleFest pickle soup.

Shugart said the soup’s taste “is not what you think.” And, he does not remember what made him go searching for pickle soup recipes. It may have been somebody’s suggestion, he said, but knows it was in connection with the PickleFest and the Pickle  Drop.

He found the recipe in a cookbook by Cheryl Brooks titled “Unusual Soups,” he said. (The cookbook author is not the same Cheryl Brooks who also writes romantic novels.)

Shugart explained that the recipe he picked is a Polish recipe and that it got the seal of approval from a Dillsburg postal carrier.

“She was delivering letters to the senior center and we gave her a bowl,” Shugart said. “She knew what it was before she even tasted it. She said, ‘Ah, pickle soup.'”

The soup recipe is not exactly a closely guarded secret, Shugart said.

“If anybody asks, we give them the recipe or tell them where to find it,” he said.

Dill Pickle Soup recipe

Ingredients

  • 1 lb. sour dill pickles, including the juice
  • 3 tablespoons of butter
  • 1 cup chopped onions
  • 2 minced garlic cloves
  • 6 cups stock (Shugart said chicken stock is best for this  soup.)
  • 1/2 cup diced carrots
  • 2 cups cooked lean pork, shredded
  • 2 tablespoons of softened butter
  • 2 tablespoons flour
  • 2 tablespoons chopped fresh dill or 1 tablespoon dried dill
  • 1 cup heavy cream
  • lemon juice
  • 1 cup sour cream

Directions

  • Drain the pickles, reserving the juice, and slice them thinly.
  • Melt 2 tablespoons of the butter in a frying pan and add the pickle slices, sauteing them over medium heat for 3 minutes.
  • Push the pickles to one side, add the remaining tablespoon of butter and the onions and garlic. Cook until soft and slightly browned.
  • Incorporate the pickles and cook together for 1 minute.
  • Add 1 cup stock and bring to a boil, scraping up any browned particles.
  • Transfer this mixture to a medium soup pot, add the rest of the stock, the reserved pickle juice, and the carrots. Simmer uncovered for 15 minutes.
  • Add the shredded port and cook 15 minutes more.
  • Knead together the softened butter, flour, and dill into a ball and add it to the simmering soup, stirring to blend.
  • Cook 2 minutes until the soup thickens.
  • Remove from the heat and stir in the heavy cream.
  • Taste and adjust seasoning, remembering that salt tends to accentuate the sour taste. If soup is not tart enough, add lemon juice to taste. Serve hot, with dollops of sour cream.

Recipe from Cheryl Brooks’ “Unusual Soups.”

If you go

What: The annual PickleFest street fair.

When: 8 a.m. to 3 p.m., Saturday, May 14.

Where: Greenbriar Lane and Harrisburg Pike, Dillsburg

Admission: Free

Parking: Free

Directions from York city: drive north on Carlisle Road, Route 74; continue on Old York Road; turn left onto Greenbriar Lane.

 

Jalapeno Pineapple Pulled Pork Tacos

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This is a fantastic mix of sweet, spicy and smoke!

by Randy Shannon   –   WHBL

I started with an 8 lb bone in pork shoulder.

I was planning on making tacos with this batch, so I made a  special batch of rub with some great southwestern flavors and plenty of kick.  A little binder: honey, syrup, mustard, or olive oil… and lather it on!  Then off the to fridge for 2 hours to overnight.

Into the smoker at 235°.  I used hickory wood and kept the meat on full smoke for the first 8 hours.  As I planned on using pineapple in the finished product, I added pineapple juice to the water pan for some added flavor.  For me, once I’m done with the smoke, I like to wrap it in foil and put it back in for the rest of the time.

Once the temperature reaches 205°, take it out of the smoker and let it rest for 30 minutes or so.

For this recipe I added crushed pineapple and diced jalapenos.  You’ll want to add enough of each to suit your taste.  My family (aside from me) likes it more on the mild side, so I only used 4-5 jalapenos (de-seeded), and about 14 oz of crushed pineapple.  I also used about ¼ cup of my rub to enhance the flavor.  We served it as street tacos with cheese and fresh cilantro.

Total cook time: 15 ½ hours.

Dining in Muscat: Nachos Night Out

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By Swati Dasgupta   –   Times of Oman

What to do when you start your week with a serious Tex-Mex craving? Whether eaten at a restaurant or whipped up at home, a cheesy, spicy plate of nachos is just the thing to make your stomach salsa.

Happiness is a plate full of nachos, while I laze in front of the television watching my favourite rugby match,” said a very dear friend once when I had asked him the most common question on life and not on food. I’d asked him, ‘What’s one thing that makes you really happy?’ I grinned at his witty reaction, the first time in my life I’d heard such a response. It was this answer that peaked my curiosity about the appeal of this beloved snack, leading me to the ‘happy world of nacho lovers’.

I soon was convinced of the co-relation between happiness and nachos, so much so that anywhere I find people munching on a plateful, I can feel the increase in the happiness quotient. While a platter of crispy tortillas alongside well melted yellow cheese and sliced jalapenos is a common way to enjoy nachos, the real fun is creating your own crispy, cheesy masterpiece. Have it with white beans and sun dried tomatoes. Or with chicken, black olives, and a dollop of sour cream.

Whatever you choose to top it with, the charms of crunchy tortillas made slightly soft by hot, melted cheese is undeniable. So skip dinner and go for a plate of nachos this week. Or make a pan-full for yourself to enjoy on the couch as you watch your favourite programme. Like my friend, you too might just find your happiness on a nacho plate. —swati@timesofoman.com

Place to Go

Buffalo Wings and Rings

Go for: Buffalo chicken nachos. These tortilla chips are covered with buffalo chicken, tomatoes, jalapenos, onions, and melted cheddar cheese. It’s topped with bleu cheese and served with salsa.

Contact: +968 2494 9424

Location: Behind Al Masa Mall, Qurum

Pavo Real

Go for: Nachos chicos. It is corn tostaditas topped with chicken or beef and refried beans, melted cheese, and sour cream.

Contact: +968 2460 2603

Location: Al Madinat Plaza, MQ

TGI Fridays

Go for: Chicken fajita nachos. It is crisp tortilla topped with chargrilled chicken breast along with cheese, onion, pepper, and sliced jalapenos.

Contact: +968 2448 8899

Location: Near the City Seasons Hotel, Al Khuwair

Eat Street

Go for: Eat Street nachos. These are nachos topped with beef, grated cheese, salsa, sour cream, and lots of jalapenos.

Contact: +968 9848 4849

Location: Al Noor Plaza, MSQ

Sombrero

Go for: Red bean nachos. These corn chips are served with cheddar and ranch sauce, topped with jalapenos, and layered with kidney beans and onions.

Contact: +968 2469 2343

Location: Gallery Muscat Mall, near ABA, Al Khuwair

Slider Station

Go for: Dynamite nachos. It is corn tortillas topped with tomatoes, cilantro, onion, cheese, and sliced jalapenos.

Contact: +968 2469 8990

Location: Oasis by the Sea, Shatti Al Qurum

Blueberry Gardens Café

Go for: Irish nachos. In place of tortillas, crispy sliced baked potatoes are used for this dish, which is topped with mince meat, beef bacon, jalapenos, and cheese.

Contact: +968 9904 0559

Location: 18 November Street

Cafe Mexicano

Go for: Nachos platter. This classic is tortillas with choice of melted jalapeño cheese sauce or cheddar cheese served with refried beans, guacamole, and sour cream.

Contact: +968 2449 7374

Location: 18 November Street

Recipes

Chicken Nachos

Ingredients

• 2 boneless chicken breasts, chopped

• 2tbsp vegetable oil

• 1tsp cayenne pepper, or to taste

• 1 packet corn tortillas

• 250g cheese blend

• 7-8 green chillies, sliced

Preparation

• Stir chopped chicken, vegetable oil, and cayenne pepper and keep it aside.

• Heat a wok and fry the chicken till its done.

• Preheat oven to 165 degrees C.

• In a baking dish spread the tortillas and layer it with chicken, diced chillies, and cheese over the chips. Repeat the layering and bake for 15 to 20 minutes. Serve with toppings of your choice.

Chocolate Nachos

Ingredients

• 1/2 tsp ground cinnamon

• 1/2 cup white sugar

• 8 flour tortillas

• 1/2 cup melted butter

• 1 cup chocolate chips

• 2tsp shortening

Preparation

• Preheat an oven to 175 degrees C. Mix cinnamon into the sugar in a bowl and keep aside.

• Take the melted butter and brush on both sides of the tortilla.

• On it sprinkle the cinnamon and sugar mixture and then cut each tortilla into 6 to 8 wedges. Place them onto the baking sheets in a single layer.

• Bake the tortillas in the preheated oven until the edges are lightly browned, 10 to 12 minutes. While the tortillas are baking, melt the chocolate and shortening in a small saucepan over low heat.

• Spread half of the tortilla wedges onto a serving plate and drizzle with half of the chocolate mixture. Place the remaining tortilla wedges on top, then drizzle with the remaining sauce.

Recipe courtesy of food.com

Matzo Balls with Mushrooms and Jalapeños in Broth

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Recipe by Pat Jinich   –   Journal Sentinel

  • Description:  Pati Jinich shares this recipe for her rendition of matzo ball soup with jalapeños and mushrooms adding heat to the broth. The soup can be made up to three days ahead, covered and refrigerated.Jinich writes: “My maternal grandmother used to season her matzo balls with nutmeg and a bit of parsley. I add a splash of toasted sesame oil, too. Her secret ingredient for making them fluffy was a dash of sparkling water.

    “She used mushrooms of all sorts in the soup, but she was moderate in her use of chiles. In honor of my late grandfather, who was obsessed with chiles, I add a lot more to this soup than she would have.”

  • Makes:  6 to 8 servings

Ingredients:

1 cup matzo ball mix (or two 2-ounce packages)
2 tablespoons finely chopped flat-leaf parsley
¼ teaspoon freshly grated nutmeg
Kosher or sea salt
4 large eggs
8 tablespoons canola or safflower oil (divided)
2 tablespoons toasted sesame oil
2 tablespoons sparkling water
½ cup finely chopped white onion
1 garlic clove, finely chopped
2 jalapeño chiles, finely chopped (seeded, if desired) or to taste
8 ounces white and/or baby bella (cremini) mushrooms, trimmed, cleaned and thinly sliced
8 cups chicken broth (homemade or store-bought)

Preparation:

In a large bowl, combine matzo ball mix, parsley, nutmeg and ¾ teaspoon salt. In another small bowl, lightly beat eggs with 6 tablespoons canola oil and the sesame oil. Fold beaten eggs into matzo mixture with a rubber spatula. Add sparkling water and mix until well combined. Cover and refrigerate at least 30 minutes.

Heat remaining 2 tablespoons oil in a large pot over medium heat. Add onion, garlic and chiles and cook, stirring, 4 to 5 minutes, until they have softened a bit. Stir in mushrooms and ¾ teaspoon salt, cover and steam mushrooms 6 to 8 minutes. Remove lid and cook uncovered until liquid in pot evaporates. Add chicken broth and bring to a simmer. Taste and adjust seasonings.

When ready to cook the matzo balls, bring about 3 quarts salted water to a rolling boil in a large pot over high heat. Reduce heat to medium and keep at a steady simmer. With wet hands, shape matzo ball mix into 1- to 1 ½-inch balls and gently drop them into the water. Reduce heat to low, cover and simmer 25 to 30 minutes, until the matzo balls are completely cooked and have puffed up. Remove with a slotted spoon and transfer to the soup. Serve.

Note: The soup can be made up to 3 days ahead, covered and refrigerated.

Springtime Jalapeno Feta Mango Salsa

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Hello warm weather. You are welcomed with open arms, lots of barbecues, flowery dresses and beach volleyball. Some of the vital components that make up my life.

Not to mention this salsa. It’s feels a little more like a summer salsa than springtime salsa but when you live in California springtime = summertime. So let’s roll with it.

This salsa is a little anti-traditional and is something I feel like my Mexican grandmother would wrinkle her nose at and grimace. Mangos? Feta? I know…it’s not exactly representing my Mexican heritage but I promise it’s worth it.

Plus there are jalapenos and lots of limes involved so that has to earn some respect right? And it is the perfect excuse to have a fish taco + margarita date night. Another vital component to my life, and hopefully yours as well.

Even if you’re not into cooking or would rather opt for some Trader Joe’s jarred salsa for your next fiesta night…try to reconsider. This salsa is totally idiot proof and requires minimal labor. Plus everything is easier with margaritas right? Make it happen people.

Ingredients
3 large mangos, diced with no skin
1 red onion, chopped
3 jalapenos, diced with no seeds*
1-2 avocados, diced
1/2 cup crumbled feta cheese
Juice from 3 limes
Sea salt to taste
Handful of cilantro

Directions
Combine all the ingredients in a large bowl and mix evenly. Store in the refrigerator and allow to marinate for a few hours. Top with extra feta and cilantro and serve.

For more information in this recipe click HERE!

A Kick in the Taste Buds

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WORDS BY REBECCA HANLON   –   Harrisburg Magazine

Appalachian Brewing Company Jalapeno Poppers

Roll up your sleeves and prepare to sweat a little because the Bacon-Wrapped Poppers at Appalachian Brewing Company mean business. While these stuffed jalapenos seem like an innocent-enough appetizer, their fresh, never-frozen attributes paired with other quality ingredients leave some patrons reaching for one cold beer after another to wash it all down.

Chef Kyle Mason started serving the poppers just last year, and they are consistently one of the best-selling dishes on the menu, he says.

“People are familiar with the concept of poppers, and if they’re looking for something with a decent kick, it’s usually their go-to,” Mason says.

The fresh jalapenos are cut in half and de-seeded to cut back on some of the heat. A little culinary tidbit, Mason says, is that the bulk of the heat in these peppers is often found in the seeds. But because these peppers are fresh, he adds, they never really mellow out the way frozen peppers would.

The peppers are filled with a cream-cheese stuffing that features a mix of Applewood bacon, sautéed onion, tomatoes and panko bread crumbs. The jalapenos are then wrapped with a piece of the same Applewood bacon. Instead of being breaded and tossed in the deep fryer, the way many traditional poppers are made, Mason likes to simply bake his in the oven.

An order of six is served up crispy and fresh with a side of homemade ranch sauce.

“Every pepper is different, so you’re looking at peppers that typically fall between medium and hot on the heat scale,” he says. “It’s a labor-intensive appetizer, but the guests just love them, so we’ll keep making them.”

The Surprise Ingredient for a Better Burger

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By Tara Bench, KSL.com Contributor   –   KSL.com

SALT LAKE CITY — When it comes to your signature, juicy burgers, you may not think there is ‘shroom for improvement. You’ll want to think again.

Let’s talk mushrooms. Blended with your meat, they are more delicious, nutritious and sustainable.

If you think about it, mushrooms are a perfect addition to homemade burgers. They have a meaty texture, add moisture and earthy flavor. Cooked mushrooms also have an umami quality — that fifth basic taste chefs often talk about described as a pleasant savory taste.

The addition of vegetables to ground beef is not new. Meatloaf is often loaded with savory blends of onions, celery and carrots. They add loads of flavor, moisture and great texture that you’re familiar with in meatloaf. Many smart moms have used this trick to sneak veggies onto their kids’ plates, hiding everything from zucchini to spinach in ground meat.

Mixing meat with vegetables is a great way to stretch your grocery dollar since veggies are cheaper than quality meat. Mushrooms also add vitamin D to your diet and help boost your immune functions. Try a variety of mushrooms in your burgers, from meaty portobellos to shiitake and button.

This week, at the second annual kickoff for the James Beard Foundation’s Blended Burger Project, a partnership with the Mushroom Council, chefs from around the country participate in creating the most amazing blended burgers. The project is open to all chefs. Last year, nearly 250 restaurants joined in creating takes on this culinary concept.

The competition opened this week at the James Beard Foundation in New York City. I was happy to be able to attend and taste chef Hugh Acheson’s take on a mushroom-blended burger. He mixed cremini mushrooms with ground lamb and topped it with Boursin cheese to make the most delicious meal.

Acheson is an award-winning chef, author and top chef judge. He said he was thrilled to be a part of the Blended Burger Project and noted, “The meaty, umami qualities of mushrooms make them the perfect ingredient to boost a burger’s flavor — and their nutritional and environmental qualities make a great burger even better.”

Below you’ll find the recipe for the basic blended burger. A simple mixture of sautéed mushrooms and ground beef that will truly impress.

Visit TaraTeaspoon.com for Acheson’s Cremini-Lamb Burger with charred scallions, Boursin, pickles and tomato recipe so you can recreate his masterpiece at home. Be inspired to experiment with your blended burgers.

Chefs can participate in the formal competition by signing up at jamesbeard.org/blendedburgerproject and serving their unique blended burger at their restaurants from Memorial Day through July 31.

You can be involved by helping your favorite chef win an opportunity to cook their blended burger and the historic James Beard House. Just go here to cast your vote.

Classic Blended Burger

Serves 4

½ pound cremini or white button mushrooms
2 tbsp olive oil, divided
1 pound ground beef
½ tsp salt
4 hamburger buns

1. Finely dice mushrooms or gently pulse in a food processor.

2. In a skillet, warm 1 tablespoon olive oil on medium-high heat and add mushrooms, sautéing 5-7 minutes or until golden brown. Remove from heat and cool for five minutes.

3. Transfer cooled mushrooms to a medium bowl. Add ground beef and salt, mixing until combined. Make four patties. Add remaining olive oil to pan and cook burger patties on medium-high heat until desired doneness. Plate and add desired toppings to buns.

4. Recommended toppings: Add fresh tomato, red onion, butter lettuce, cheddar cheese and your favorite spreads.

Recipe and photos courtesy of The Blended Burger Project.

Cowboy Burger with Grilled Pickles & Crispy Onion Straws

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McCormick.com

Directions
20 mins Prep time 20 mins Cook time

Meat rub goes rogue with this amped up burger, rubbed with a savory blend of Smoky Montreal Steak Seasoning, chili powder and brown sugar. Up the flavor factor further with creative burger toppings: melty cheddar, BBQ mayo, grilled pickle slices and crispy onion straws. This burger really is as bold and fun as it looks!

Ingredients
Serves: 4

 

  • For the BBQ Mayonnaise, mix mayonnaise and Bar-B-Q Sauce in small bowl until well blended. Cover. Refrigerate until ready to serve.
  • For the Onions, mix flour, salt and pepper in large resealable plastic bag. Add onion; toss to coat well. Pour oil into deep fryer, large heavy skillet or saucepan, filling no more than 1/3 full. Heat oil on medium-high heat. Carefully add onion rings to hot oil. Fry 4 to 5 minutes, turning once to brown evenly, until onions rings are golden brown. Drain on paper towels. Set aside.
  • For the Burgers, mix Seasoning, chili powder and brown sugar in small bowl. Shape ground beef into 4 patties. Coat surface of each patty evenly with the rub mixture. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160ºF). Add cheese slices to burgers 1 minute before cooking is completed. Grill pickle slices 2 to 3 minutes per side or until grill marks appear. Toast rolls on the grill, open-side down, about 30 seconds, if desired.
  • Serve burgers on rolls topped with grilled pickles, Crispy Onion Straws and lettuce. Serve with BBQ Mayonnaise.

Nutrition information

(Amount per serving)

  • Calories: 698Cholesterol: 51mg
  • Sodium: 1788mgProtein: 38g
  • Total Fat: 38gSaturated Fat: 12g
  • Fiber: 3gCarbohydrate: 51g