When Life Calls for a Little Mediterranean Magic

There are days when I crave the bright, sun-drenched flavors of the Mediterranean—but my energy levels beg for something effortless. That’s when this Easy Tzatziki Chicken Naan Pizza swoops in like a culinary hero. Picture this: golden naan crisped to perfection, topped with juicy lemon-herb chicken, creamy tzatziki, and a confetti of fresh veggies. It’s the kind of meal that feels indulgent yet comes together in minutes, perfect for busy weeknights or lazy weekend lunches. The first time I made it, my kitchen smelled like a cozy taverna by the sea, and ever since, it’s been a staple in our home.

Gathering Your Mediterranean Pantry Stars

What I love about this recipe is how simple the ingredients are—yet they sing together in harmony. Here’s what you’ll need:

• 2 pieces of naan bread – Store-bought works beautifully here! Look for the soft, pillowy ones that crisp up nicely in the oven.
• 1 cup cooked chicken – Leftover rotisserie chicken is my secret weapon, but you can quickly sauté diced chicken breast with olive oil, lemon zest, and a pinch of oregano.
• ½ cup tzatziki sauce – Homemade or store-bought—both are delightful. If you’re feeling ambitious, whisk together Greek yogurt, grated cucumber, garlic, lemon juice, and fresh dill.
• 1 cup shredded mozzarella – For that irresistible melty pull. A sprinkle of feta would also be divine!
• ½ cup diced cucumber – For crunch and freshness. I love using Persian cucumbers—they’re crisp and seedless.
• ¼ cup sliced red onion – Soaked in ice water for 5 minutes to mellow their bite (a game-changing trick!).
• Handful of cherry tomatoes – Halved and lightly salted to bring out their sweetness.
• Fresh dill and lemon wedges – Because a flourish of herbs and a squeeze of citrus make everything taste brighter.

Let’s Build Your Flavorful Masterpiece

Now, the fun part—assembling these vibrant flavors into a meal that’ll transport your taste buds. Here’s how I do it:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This ensures your naan gets crispy without sticking.
2. Prep your naan by lightly brushing each piece with olive oil. This little step adds richness and helps the edges turn golden.
3. Layer on the cheese—sprinkle mozzarella evenly over the naan, leaving a tiny border for that rustic “pizza crust” look.
4. Scatter the chicken—whether it’s your lemony sautéed bites or leftover shredded chicken, tuck it between the cheese so every slice gets a bite.
5. Bake for 10-12 minutes until the cheese is bubbly and the edges of the naan are toasted. I like to peek at the 8-minute mark—ovens can vary!

While your pizza bakes, let’s chat toppings. The magic happens after the oven—so keep those cucumbers, tomatoes, and red onion ready to pile on fresh. Trust me, that contrast of warm cheese and cool, crisp veggies? Pure bliss.

Now that you’ve got the basics of this delicious Tzatziki Chicken Naan Pizza down, let’s talk about how to make it even better with some pro tips and fun variations!

Pro Tips & Variations

• Grill it! For extra smoky flavor, cook your naan on the grill for 1-2 minutes before adding toppings
• Veggie lovers: Add sliced red onions, kalamata olives, or roasted red peppers before baking
• Dairy-free? Use coconut yogurt in your tzatziki and skip the feta
• Shortcut: Use rotisserie chicken instead of cooking your own
• Extra crispy: Brush naan with olive oil before adding toppings

Perfect Pairings

This Mediterranean-inspired pizza pairs beautifully with:

• A simple Greek salad with tomatoes, cucumber, and olives
• Roasted lemon garlic potatoes
• A crisp white wine like Sauvignon Blanc
• Hummus and pita chips for dipping

Storage & Reheating

Leftovers (if you’re lucky enough to have any!) store well for 2-3 days in the fridge. To reheat:

• Oven method: 350°F for 5-7 minutes keeps the naan crisp
• Air fryer: 300°F for 3-4 minutes works like magic
• Microwave: Only if you must – it will get soggy but still taste good!

Frequently Asked Questions

Can I use pita bread instead of naan?

Absolutely! Pita works great – just watch the baking time as it’s thinner than naan.

How long does homemade tzatziki last?

Stored in an airtight container, your tzatziki will stay fresh for 3-4 days in the refrigerator.

Can I make this vegetarian?

Of course! Skip the chicken and load up with grilled zucchini, eggplant, and extra feta.

What if I don’t have fresh dill?

Dried dill works in a pinch (use 1/3 the amount), or try fresh mint for a different but delicious twist.

There you have it – everything you need to make these irresistible Tzatziki Chicken Naan Pizzas your new weeknight hero. The combination of creamy tzatziki, tender chicken, and crisp naan is simply magical, and best of all, it comes together in less time than it takes to order delivery. I love seeing how you make these recipes your own, so don’t forget to tag me when you share your creations. Happy cooking, friends!

Tzatziki Chicken Naan Pizza

• Author: Trusted Blog

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Description

A delicious fusion of Mediterranean flavors on a naan bread base, topped with tzatziki sauce, grilled chicken, and fresh veggies.

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Ingredients

Scale 1x2x3x

For the Crust:

• 2 pieces naan bread
• 1 cup cooked chicken, shredded or diced
• 1/2 cup tzatziki sauce
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/2 cup cucumber, diced
• 1/2 cup feta cheese, crumbled
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

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Instructions

1. Prepare the Crust:

1. Preheat oven to 375°F (190°C).
2. Brush naan bread with olive oil and sprinkle with dried oregano, salt, and pepper.
3. Spread tzatziki sauce evenly over the naan bread.
4. Top with shredded chicken, cherry tomatoes, red onion, and cucumber.
5. Sprinkle crumbled feta cheese on top.
6. Bake for 12-15 minutes or until the edges are golden and the cheese is slightly melted.
7. Remove from oven, let cool for 2 minutes, then slice and serve.

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Notes

You can customize the seasonings to taste.

When Life Gives You Lemons… Make Lemon Pizza!

There’s something about the first warm breeze of spring that makes me crave bright, zesty flavors. Last weekend, as I sat at my sun-dappled kitchen table with a pile of lemons from the farmer’s market, inspiration struck. Why not take my favorite comfort food—pizza—and give it a citrusy twist? What emerged from the oven was nothing short of magic: a golden crust topped with creamy ricotta, caramelized edges, and the sunny kiss of lemon. It’s the kind of dish that makes you close your eyes and sigh with happiness.

Ingredients You’ll Need (And Why I Love Them)

• 1 lb pizza dough – Store-bought for convenience, or homemade if you’re feeling ambitious (I use my grandma’s recipe—just ask!).
• 2 lemons – Thinly sliced, seeds removed. Meyer lemons are dreamy here if you can find them.
• 1 cup whole-milk ricotta – The lush, velvety base that balances the lemon’s tang.
• 1/4 cup grated Parmesan – For that salty, umami depth.
• 2 cloves garlic, minced – Because garlic makes everything better.
• 2 tbsp olive oil – A good glug for richness and to help the lemons caramelize.
• 1 tsp honey – Just a whisper to round out the flavors.
• Fresh basil or arugula – For a peppery finish that makes the colors pop.
• Flaky sea salt & cracked black pepper – The final flourish!

Let’s Make Some Sunshine on a Crust

Step 1: Preheat your oven to 475°F (as hot as it goes!) with a pizza stone or baking sheet inside. This mimics a wood-fired oven and gives you that perfect crisp crust.

Step 2: Stretch your dough on a floured surface. Don’t stress about perfection—rustic edges add charm. Pro tip: Let the dough rest for 10 minutes if it keeps shrinking; gluten just needs a little patience.

Step 3: In a bowl, mix ricotta, Parmesan, garlic, honey, and a pinch of salt. Taste it (you know you want to). Adjust with more honey or salt until it sings to you.

Step 4: Brush the stretched dough with olive oil, then spread the ricotta mixture evenly, leaving a small border for the crust. Arrange lemon slices in a single layer—they’ll crisp and mellow in the oven.

Step 5: Slide your pizza onto the preheated stone/sheet (a sprinkle of cornmeal prevents sticking). Bake for 12-15 minutes until the edges are golden and lemons start to caramelize at the edges.

Pro Tips for the Perfect Lemon Pizza

Making lemon pizza is simple, but a few expert tricks can take it from good to unforgettable:

• Use room temperature lemons – They’ll release more juice and make zesting easier
• Microplane for zest – This creates fluffy, fragrant zest without bitter pith
• Blot fresh mozzarella – Pat it dry with paper towels to prevent a soggy crust
• Bake on a preheated surface – A pizza stone or inverted baking sheet gives the crispiest results

Delicious Variations to Try

This recipe is wonderfully adaptable:

• Herb lover’s version: Add fresh thyme or oregano with the lemon zest
• Spicy twist: Sprinkle red pepper flakes before baking
• Meat option: Crispy prosciutto or pancetta make tasty additions
• Vegan adaptation: Use vegan cheese and drizzle with olive oil instead of butter

What to Serve With Lemon Pizza

This bright pizza pairs beautifully with:

• A simple arugula salad with shaved parmesan
• Roasted asparagus or broccolini
• A crisp white wine like Pinot Grigio or Sauvignon Blanc
• Sparkling lemonade for a non-alcoholic option

Storage and Reheating Tips

While best fresh, you can store leftovers:

• Refrigerator: Keep in an airtight container for up to 3 days
• Freezer: Wrap slices individually and freeze for up to 1 month
• Reheating: Warm in a 350°F oven for 5-7 minutes or until crispy
• Pro tip: Add fresh lemon zest after reheating to revive the bright flavor

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh?

While possible in a pinch, fresh lemon juice makes a world of difference in flavor. The brightness of freshly squeezed juice is key to this recipe’s magic.

What type of cheese works best?

Fresh mozzarella is ideal, but shredded low-moisture mozzarella works too. For extra richness, try a blend of mozzarella and fontina.

Can I make the dough ahead?

Absolutely! Prepare dough up to 24 hours in advance and refrigerate. Let it come to room temperature before shaping.

Is this pizza kid-friendly?

Many children enjoy the mild lemon flavor, but you can reduce the zest amount for picky eaters. The cheesy base makes it approachable.

A Bright Ending

There’s something magical about how the sunny lemon transforms simple pizza into something extraordinary. Whether you’re serving it at a summer gathering or brightening up a winter weeknight, this lemon pizza brings a burst of joy to the table. The first bite, with its perfect balance of creamy cheese and zesty citrus, never fails to make me smile. I hope it becomes one of those special recipes that your family requests again and again – it’s certainly earned its place in our regular rotation. Happy baking, and may your kitchen always be filled with the fresh scent of lemons and warm pizza!

Lemon Pizza

• Author: Trusted Blog

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Description

A refreshing twist on classic pizza with a zesty lemon flavor and creamy ricotta base.

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Ingredients

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For the Crust:

• 1 pre-made pizza dough
• 1/2 cup ricotta cheese
• 1 lemon, thinly sliced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• Fresh basil leaves for garnish

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Instructions

1. Prepare the Crust:

1. Preheat oven to 450°F (230°C). Roll out the pizza dough on a baking sheet.
2. Spread ricotta cheese evenly over the dough, leaving a small border for the crust.
3. Arrange lemon slices on top of the ricotta. Drizzle with olive oil.
4. Sprinkle Parmesan cheese, oregano, red pepper flakes, salt, and black pepper over the pizza.
5. Bake for 12-15 minutes or until the crust is golden and the edges are crispy.
6. Garnish with fresh basil leaves before serving.

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Notes

You can customize the seasonings to taste.

The Chicken Bacon Ranch Pasta Salad That Stole My Heart (And Every Potluck Since)

There’s something magical about a dish that makes everyone at the table lean in for seconds before the first bite is even finished. For me, that dish is this Chicken Bacon Ranch Pasta Salad. I first made it on a whim for a friend’s backyard barbecue—a last-minute “oh no, I forgot to bring something!” panic—and by the end of the night, I was scribbling the recipe on napkins for three different people. Now, it’s my go-to for picnics, weeknight dinners when I crave something indulgent but effortless, and yes, every potluck where I want to be the unsung hero of the buffet table.

Ingredients You’ll Need (And Why I Love Them)

• 12 oz rotini pasta – Those little spirals hold onto the creamy dressing like they were made for it. Fusilli works too, but rotini’s my MVP.
• 2 cups cooked chicken, shredded or diced – Leftover rotisserie chicken is my secret here—juicy, flavorful, and no extra work.
• 6 strips thick-cut bacon, crispy and crumbled – Because everything’s better with bacon. I bake mine on a rack for maximum crispiness without the splatter mess.
• 1 cup cherry tomatoes, halved – A pop of sweetness and color. If they’re not in season, sun-dried tomatoes add a lovely depth.
• 1/2 red onion, finely diced – Soak the diced onion in ice water for 10 minutes if you want to mellow the bite.
• 1 cup shredded cheddar cheese – Sharp cheddar for grown-ups, mild for kiddos—you can’t go wrong.
• 1/2 cup ranch dressing – Homemade or store-bought, but if you’re feeling fancy, whisk in a teaspoon of dried dill.
• 1/4 cup mayonnaise – This adds richness without making the salad gloppy. Trust me.
• 1 tsp garlic powder – The quiet hero that ties all the flavors together.
• Salt & freshly cracked black pepper – To taste, but don’t skip the pepper—it’s essential against the creamy ranch.

Let’s Make It Together (Step by Step)

Step 1: Pasta Perfection
Cook the rotini in well-salted boiling water until al dente—about 1 minute less than the package says. Drain and rinse under cold water to stop the cooking, then let it sit in the colander to dry a bit. No one likes a watery pasta salad! Pro tip: Drizzle a tiny bit of olive oil and toss to prevent sticking while it cools.

Step 2: Bacon Bliss
While the pasta cooks, crisp up that bacon. I lay the strips on a baking sheet lined with parchment and bake at 400°F for 15-20 minutes (no flipping needed!). Once cooled, crumble it into bite-sized pieces. Reserve a tablespoon of bacon fat if you’re feeling decadent—it’s *chef’s kiss* in the dressing.

Step 3: The Mixing Bowl Hug
In a large bowl, whisk together the ranch, mayo, garlic powder, and a pinch of salt and pepper. Fold in the cooled pasta, chicken, bacon, tomatoes, onion, and cheese. Gently does it—you want every ingredient to feel loved but not squished. Taste and adjust seasoning; sometimes I add a squeeze of lemon if it needs brightness.

Pro Tips, Variations, and Substitutions

This Chicken Bacon Ranch Pasta Salad is wonderfully versatile, so don’t be afraid to make it your own! Here are a few ideas to customize it:

• Pasta Swap: Prefer a different shape? Rotini, bowtie, or penne work just as well as fusilli.
• Protein Options: Swap chicken for grilled shrimp, shredded rotisserie chicken, or even chickpeas for a vegetarian twist.
• Cheese Choices: Not a fan of cheddar? Try crumbled feta, shredded mozzarella, or tangy pepper jack.
• Extra Veggies: Toss in diced bell peppers, cherry tomatoes, or avocado for extra freshness.
• Dressing Adjustments: If you love extra creaminess, stir in an extra spoonful of ranch dressing or Greek yogurt.

What to Serve It With

This pasta salad is a star at any gathering! Pair it with:

• Grilled burgers, hot dogs, or BBQ ribs for a summer cookout.
• A crisp green salad and garlic bread for a light yet satisfying meal.
• Sandwiches or wraps for a quick and easy lunch.
• As a standalone dish at potlucks—it always disappears fast!

Storage and Reheating Tips

This salad keeps well, making it perfect for meal prep or leftovers. Here’s how to store it:

• Refrigerator: Store in an airtight container for up to 4 days. If the pasta absorbs too much dressing, just stir in a splash of ranch before serving.
• Freezing: Unfortunately, the creamy dressing doesn’t freeze well, so we don’t recommend it.
• Serving Cold: This salad is best enjoyed chilled, straight from the fridge—no reheating needed!

Frequently Asked Questions

Can I make this pasta salad ahead of time?

Absolutely! In fact, letting it chill for at least an hour (or overnight) allows the flavors to meld beautifully.

Can I use a different dressing?

Yes! Caesar dressing or a creamy Italian would work well, though ranch is the classic choice here.

Is this recipe gluten-free?

Not as written, but you can easily swap the pasta for a gluten-free variety and double-check your ranch dressing label.

How can I make it lighter?

Use Greek yogurt instead of mayo in the dressing, lean turkey bacon, and whole wheat pasta for a healthier version.

Final Thoughts

There’s something so comforting about a creamy, flavorful pasta salad loaded with chicken, bacon, and ranch. Whether you’re prepping for a picnic, feeding a crowd, or just craving a satisfying meal, this recipe is sure to become a favorite. The best part? It’s easy to tweak based on what you have on hand, so don’t hesitate to get creative. Whip up a batch, grab a fork, and dig in—this dish is meant to be enjoyed with every delicious bite!

Chicken Bacon Ranch Pasta Salad

• Author: Trusted Blog

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Description

A creamy and flavorful pasta salad with tender chicken, crispy bacon, and a rich ranch dressing.

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Ingredients

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For the Crust:

• 8 oz rotini pasta
• 2 cups cooked chicken, diced
• 6 slices bacon, cooked and crumbled
• 1/2 cup ranch dressing
• 1/4 cup mayonnaise
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 1/4 cup diced celery
• 1/4 cup diced bell pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

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Instructions

1. Prepare the Crust:

1. Cook the pasta according to package instructions, then drain and rinse under cold water.
2. In a large bowl, combine the cooled pasta, diced chicken, crumbled bacon, cheddar cheese, red onion, celery, and bell pepper.
3. In a separate small bowl, whisk together the ranch dressing, mayonnaise, garlic powder, onion powder, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss until evenly coated.
5. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

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Notes

You can customize the seasonings to taste.

Easy Cheesy Garlic Butter Roll-Ups: The Ultimate Comfort Bite

There’s something magical about the smell of garlic butter wafting through the kitchen—especially on those evenings when you crave something warm, cheesy, and utterly indulgent without spending hours at the stove. These Easy Cheesy Garlic Butter Roll-Ups were born on one such night in my kitchen, when my family’s growling stomachs demanded a quick, satisfying snack. With just a handful of pantry staples and a little love, these golden, buttery spirals became an instant favorite. Crispy on the outside, melty on the inside, and infused with garlicky goodness—they’re the kind of bite that disappears before you even realize you’ve eaten three (or four!).

Ingredients You’ll Need

Gather these simple ingredients, and let’s turn them into something extraordinary:

• 1 tube of refrigerated crescent roll dough – The shortcut hero! Flaky, buttery, and perfect for wrapping up all that cheesy goodness.
• 1 cup shredded mozzarella cheese – Melts like a dream and gives that irresistible stretch with every bite.
• ½ cup grated Parmesan cheese – Adds a salty, nutty depth that pairs beautifully with the garlic butter.
• 4 tablespoons unsalted butter, melted – Because everything is better with butter, especially when it’s golden and infused with…
• 3 cloves garlic, minced – Fresh is best here! That pungent, aromatic kick is what makes these roll-ups unforgettable.
• 1 teaspoon Italian seasoning – A little herbaceous flair to tie it all together.
• ½ teaspoon red pepper flakes (optional) – For those who like a gentle, warm kick!
• Fresh parsley, chopped (for garnish) – A pop of color and freshness to finish.

Let’s Make These Buttery Wonders

Ready to transform these humble ingredients into golden, cheesy spirals of joy? Here’s how:

1. Preheat & Prep: Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper—this ensures easy cleanup and prevents sticking.
2. Unroll & Separate: Gently unroll the crescent dough on a clean surface, separating it into triangles along the perforations. If your dough comes in a sheet, simply cut it into 8 equal rectangles.
3. Cheese It Up: In a small bowl, mix the mozzarella and Parmesan. Sprinkle a generous tablespoon of the cheese blend onto each triangle, leaving a tiny border at the edges to prevent oozing.
4. Roll With Love: Starting at the wider end, roll each triangle into a tight little bundle, tucking the cheese in as you go. Place them seam-side down on the baking sheet, spacing them about 2 inches apart.
5. Garlic Butter Bliss: Stir the minced garlic and Italian seasoning into the melted butter. Brush this fragrant mixture generously over each roll-up—don’t be shy! This is where the magic happens.

Now, before we pop these beauties into the oven, here’s a little tip: if you have extra cheese, sprinkle a pinch on top of each roll-up for an extra golden, crispy finish. Trust me, it’s worth it!

Pro Tips, Variations, and Substitutions

These cheesy garlic butter roll-ups are wonderfully forgiving, so don’t be afraid to make them your own! Here are some ideas to switch things up:

• Cheese Swap: Try mozzarella, cheddar, or even a sprinkle of feta for a tangy twist.
• Herb Boost: Add fresh parsley, basil, or a pinch of Italian seasoning to the garlic butter for extra flavor.
• Spice It Up: A dash of red pepper flakes or a light smear of pesto before rolling adds a nice kick.
• Dough Options: Use store-bought pizza dough or crescent roll dough for an even quicker version.

What to Serve With Cheesy Garlic Butter Roll-Ups

These golden, buttery bites are perfect on their own, but they also shine alongside:

• A warm bowl of tomato soup or creamy roasted red pepper soup.
• A crisp green salad with a lemony vinaigrette.
• Your favorite pasta dishes—they’re especially great with spaghetti and meatballs!
• As a party appetizer with marinara or ranch dipping sauce.

Storage and Reheating Tips

If (somehow!) you have leftovers, here’s how to keep them tasting fresh:

• Store: Place cooled roll-ups in an airtight container in the fridge for up to 3 days.
• Reheat: Warm them in a 350°F oven for 5–7 minutes or in the air fryer for 2–3 minutes until crispy again.
• Freeze: Wrap tightly in foil and freeze for up to 1 month. Reheat straight from frozen, adding a few extra minutes.

Frequently Asked Questions

Can I make these ahead of time?

Absolutely! Assemble the roll-ups, cover, and refrigerate for up to 24 hours before baking. Just add a couple of extra minutes to the bake time if they’re cold from the fridge.

Can I use pre-shredded cheese?

Yes, but freshly grated cheese melts smoother. If using pre-shredded, toss it with a teaspoon of cornstarch to prevent clumping.

Why are my roll-ups soggy?

This usually happens if the dough is rolled too thick or the butter mixture is too heavy. Spread the garlic butter thinly and roll the dough snugly for the best texture.

Can I make these vegan?

Definitely! Use vegan butter, dairy-free cheese, and your favorite plant-based dough. The flavor will still be fantastic.

Final Thoughts

There’s something so comforting about pulling a tray of warm, cheesy garlic butter roll-ups out of the oven. Whether you’re serving them as a quick snack, a cozy side, or a crowd-pleasing appetizer, these little spirals of joy are sure to disappear fast. The best part? They’re as easy to make as they are delicious—so go ahead, bake a batch, and savor every buttery, garlicky bite. Happy cooking!

Cheesy Garlic Butter Roll-Ups

• Author: Trusted Blog

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Description

Deliciously cheesy and garlicky roll-ups made with soft bread, melted butter, and a blend of cheeses.

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Ingredients

Scale 1x2x3x

For the Crust:

• 8 slices soft white bread
• 1/2 cup unsalted butter, melted
• 3 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

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Instructions

1. Prepare the Crust:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix melted butter, minced garlic, garlic powder, and salt.
3. Trim the crusts off the bread slices and flatten them slightly with a rolling pin.
4. Brush each bread slice with the garlic butter mixture, then sprinkle with mozzarella and Parmesan cheeses.
5. Roll each slice tightly and place seam-side down on the baking sheet.
6. Brush the tops of the roll-ups with any remaining garlic butter and sprinkle with dried parsley.
7. Bake for 15-20 minutes or until golden and crispy. Serve warm.

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Notes

You can customize the seasonings to taste.