Cakes 'n Eggs

One ridiculously hot Sunday morning...I awoke with a grumbling stomach yearning for an all-around awesome breakfast! While my handsome husband, caught up on his zzzs, I started my into the kitchen.

After assessing my fridge and pantry I scrounged up: eggs, pancake batter (thanks to a friend's wedding favor), blueberries and veggies.

I decided to make fluffy scrambled eggs with a short stack of buttermilk-blueberry pancakes accompanied by Vermont Maple syrup.

For the eggs I started with chopping some onion and mushrooms, then I threw them in the saute pan with a touch of olive oil to get nice and golden. Next I beat up the eggs, added a touch of water and poured that into the saute pan, covering the veggies. I immediately added salt and pepper to the eggs, while stirring them often, to make sure they wouldn't stick to the pan. The heat should be on medium to make sure the eggs don't overcook.

Meanwhile, I was given pancake batter as a wedding favor gift, all I needed to add was water and an egg, once that was beaten up, I decided to add some blueberries. Then I made sure the skillet was hot, added olive oil and poured in the batter using a 1/3 measuring cup. Once the pancake bubbles on the side flip over for a few minutes.

Once the eggs are nice and fluffy, grate your favorite cheese on top, sprinkle with green onion and serve. Pile the stack of pancakes, drizzle with syrup. Ta da! Dive in to an all-around awesome breakfast for anyone!

Ahoy Matey! Come aboard for some Seafood Pasta!

Boy has it been crazy lately! My husband and I just started back to school as teachers and he as a football coach, so our lives are pretty hectic. Regardless of our schedules, we vow to slow down and eat healthy meals together. After I visited my brother up in Boston, I came back to an empty fridge with a lingering craving for seafood.

I decided to make a stop at our local market for some fresh squid and Cherry Stone clams. Once I got home I found some tomato sauce, onion, garlic, broccoli and whole wheat penne pasta. My menu had begun to form in my chef-tastic mind.

Seafood Pasta

1 lb squid (or shrimp/lobster/crab)
2 lbs cherry stone clams (or oysters or regular clams)
1 box whole wheat penne pasta
1 large 13 oz can of tomato sauce (plain)
1 small yellow onion
3 cloves garlic
1/2 head of broccoli
5 cups seafood stock
salt
pepper

First thing you want to do is put one cup of seafood stock and two cups of water into a pot to boil for the pasta. Next chop up your onion, crush your garlic and add that to a saute pan on medium high heat, with olive oil. Once the water is boiling, pour in the penne with a bit of olive oil. Stir it around so it won't stick. Stir your onion and garlic, once it's golden, add the tomato sauce- let simmer for 20 minutes. Meanwhile, pull out your squid and begin to cut up the body into inch size pieces. If you have tentacles, leave them as is. Put the squid back into the fride to keep cool before cooking.

When the pasta is done, pour in a colander and set aside. Stir the tomato sauce occasionally, add in salt and pepper to taste. Grab your clams from the fridge, throw them in a sauce pan, add some seafood stock and cook at medium heat, covered. Once the twenty minutes are up, add the clams (they should've popped open), cover the sauce and clams for five minutes. Add in the squid for two minutes and serve over penne pasta. Top with a bit of crushed red pepper and basil if you feel a bit festive!

This dish will satisfy any seafood craving, take a bite, close your eyes and pretend you're sitting seaside with waves crashing on the sand.
Enjoy! xo Lo

Sassy Southwestern Beef Tacos

Lately, schedules in our house have taken a turn into c-r-a-z-y. My husband is a football coach and I am a teacher...our school year is about to start and two-a-days are in full throttle, for football season. Finding time to make healthy, fast meals out of leftovers, is crucial this time of year. The other night I had put some beef chuck into the fridge, from the freezer to thaw. I had leftover corn-on-the-cob, white corn tortillas, veggies and canned black beans.

I decided to marinate the chuck in a simple, zesty marinade, sear it on the grill pan, roast the corn and saute the veggies. The assembly would transform the ingredients to Southwestern beef tacos with a side of corn and black beans.

Zesty Marinade

2 Tbsp Worcestireshire
1 Tbsp brown sugar
1/2 tsp red cayenne pepper
1/2 tsp chili pepper
1 tsp italian seasoning

Once your chuck is thawed, rub this marinade all over and let sit in the fridge for at least 30 minutes. Afterwards, add a bit of olive oil on the grill pan and place the chuck to grasp beautiful sear marks. Cook for 15-20 minutes (depending on how you prefer your beef to be cooked.)

Roasted Parmesan Corn

Take the corn on the cob, drizzle with olive oil, parmesan, salt and pepper. Roast in the oven at 400 degrees for 30 minutes.

Sauteed Onions and Mushrooms

Slice up 1/2 batch of mushrooms and 1/2 an onion. Heat a saute pan with olive oil, add veggies, salt and pepper then cook on medium-low heat for 20 minutes.

Black Beans

Place the black beans in the sauce pan with a bit of salt and pepper and heat on low.

Assemble by frying up your tortillas in a touch of olive oil, slice your beef into strips, layer on your sauteed veggies, grate your cheddar or colby jack cheese. Ladle your beans into a side dish, top with a bit of grated cheese and green onion. Place corn on the plate and your mouth should be watering.

Enjoy! xo Lo

Whippin' up a snack!

While I was running around my home washing dishes, doing laundry, vacuuming the carpets my stomach started grumbling. I looked at the clock, and completely forgot to feed myself breakfast, during my cleaning frenzy.  So I took a break, peeked inside my fridge, to see what goodies I had, to whip up into something spectacular. I had recently made a loaf of homemade white bread, I had leftover cream cheese, fresh cucumbers and soft-boiled eggs.

Instantaneously, I knew I wanted to pile them all up together, into a delightful mid-morning snack. First I toasted my fresh bread on a grill pan until it was crispy and golden. Next, slice your cucmbers and egg. Lather on your luscious cream cheese, top with cucumbers and the slices of soft-boiled egg. Sprinkle with a touch of salt and pepper and voila! Dig in...you can thank me later :)

xo Lo

All-American Cuisine

I pride myself on being able to create leftovers into fabulous, healthy meals. Do you ever end up with a ton of extra bread, that you don't know what to do with? I have a savory, tasty recipe that will help use up that leftover bread!

Savory Bread Pudding

a loaf leftover bread (hamburger buns, bagels, etc)
1 cup milk
3 eggs (I didn't have eggs so I used this substitution: 1 egg= 2 Tbsp water + 2 Tbsp flour + 1/2  Tbsp butter + 1/2 tsp baking powder)
1/2 package of mushrooms
1/2 yellow onion
Italian seasoning (oregano, basil, thyme)
salt
pepper

Cut your bread into cubes, place into a bowl. Add milk, eggs (or substitute) and seasoning on top of bread. Let bread soak up wet ingredients for at least 30 minutes. Meanwhile, saute onions and mushrooms with 1 Tbsp of olive oil. After bread has soaked up wet ingredients, pour mushroom mixture on top. Fold ingredients together. Spoon mixture into small bowls and bake at 350 degrees for 25-30 minutes. Ta da! Great usage of leftover bread!

Fresh Summer Salad

Mixed greens
1/2 cucumber
cherry tomatoes
strawberries

Rinse lettuce, slice cucumbers (keep the skin on for more nutrients), slice tomatoes in half, slice strawberries. Toss salad in a bowl.


Honey-Lemon Vinaigrette

1/2 cup olive oil
2 Tbsp agave nectar (or honey)
1/2 lemon juiced
salt
pepper

Whisk olive oil, agave nectar, lemon juice and seasoning together until they meld together. Add more honey or lemon depending on taste.

Easy NY Strip Steak

The best way to cook a steak is with simple seasoning of salt and pepper, place on a grill or saute pan. Cook 5 minutes per side or however you like your steak cooked.

Meals with Four Ingredients or Less!

My best friend mentioned to me she wanted to see some meals with four ingredients or less so here ya go D! During the week it can be hard to plan meals, your brain is often somewhere else, kids may be screaming, a home may need cleaning. Well no worries: I've got just the thing! Here are two delicious, healthy recipes you can make with four ingredients or less, and serve for breakfast, dinner or snack.

Banana Disks with Peanut Butter & Agave Nectar
1 banana
3 Tbsp peanut butter
2 Tbsp agave nectar

Slice up your banana into thick disks and scoop a bit of peanut butter on each disk. Drizzle with agave nectar (or honey) and enjoy! My mom always made breakfast for my brother and I growing up, this was one of my favorite breakfast dishes! Now I crave it for a snack or a simple breakfast. Full of protein and potassium, this dish will knock your socks off.

One Pan Chicken

4 chicken cutlets
1 cup frozen peas
1/4 cup onion
1 can black beans
salt
pepper

This dinner can be made in one pan! Add your frozen peas to an oiled pan, dice up your chicken and add that to the pan. Open your can of black beans and pour the beans with the sauce into the pan. Sprinkle the top with sliced onions, salt, pepper and cover for 10 minutes. Stir, cover for another 7-10 minutes and serve.

These are for you busy moms, stay at home dads, workaholics, healthnuts and college kids!

xo Lo

Sunday Funday Burgers and Mac n Cheese

What Sunday wouldn't be perfect without a juicy burger and creamy, cheesy mac n cheese? We are pretty healthy in our house but every so often we crave a big burger and some smack your lips macaroni and cheese. This can be easy to throw together from leftovers!


Bacon-Monterrey Jack Burger with Sauteed Onions and Mushrooms

1 lb of ground beef (or turkey)
1/2 cup monterrey jack cheese (shredded)
1/2 cup crisp, crumbled bacon
5 mushrooms sliced
1/4 onion sliced
salt
pepper
whole wheat buns (or bread)

Saute mushrooms and onions on medium-high heat with olive oil. Meanwhile, pound out your ground beef add bacon and cheese, then create patties about 1/4 lb (about an inch thick). Sprinkle with salt and pepper. Heat up grill pan and grill burgers for 5 min per side or less depending on how you prefer your burgers to be cooked. Place buns or bread slices on the grill pan to toast, pile on your sauteed veggies and let the devouring begin!

Creamy Macaroni and Cheese

1 box of rotini pasta (or elbow, penne)
2 cups of cheese (I used a combination of colby jack, queso fresco, habanero and cream cheese)
1 cup of milk
3 Tbsp butter
salt
pepper

Heat water on stove til boiling, sprinkle with olive oil and add pasta. Cook til al dente then add cheese, milk, butter, salt and pepper (preferably in a dutch oven or large sauce pan). Cover and let sit for 2 minutes to melt. Stir, cover and let sit for another 2 minutes over low heat. Assess and add more milk if it isn't creamy enough. Plate with your fantastic burger and indulge in your Sunday Funday meal!

Enjoy! xo Lo

Egg-tastic Omelet!

I am so used to making fried eggs that every now and then I try to think of other ways to fix my eggs. On this morning I had leftover pork chops from the night before, queso fresco and dill. Omelettes are super easy, first you want to heat up or cook the inside goodies.

I poured a lil olive oil into the saute pan and added the chopped up porkchops, onion and mushrooms. Once they were cooked, I set them aside on a plate. Next, make sure the saute pan is oiled then crack two eggs into a bowl and whisk them up, add a tidbit of water and continue to beat the eggs. When the pan is hot, pour the eggs into the pan. Sprinkle a bit of salt and pepper and let cook for a few minutes. Once the sides start to bubble, take a large utensil and flip the omelet over. Then load up your inner goodies (for me it was pork, queso fresco, onions and mushrooms) but you can put anything in a omelet. It's important to add cheese that way there is glue to keep everything together. Flip half the egg over so it looks similar to a taco, once cheese melts plate your delicious omelet and dig in!

xo Lo

Laisser les bons temps rouler!!!

As the Cajun's like to say...let the good times roll! New Orleans is a great place to visit, when you live in Texas it feels like a grand vacation! Delicious food, great sights, drinkable hurricanes...what else could you ask for?! 


I felt like bringing a bit of New Orleans into our kitchen so I grabbed my leftover turkey cutlets, butter beans and brussel sprouts out of the fridge and worked up a 'magnifique' Cajun concoction! 


Cajun Turkey

turkey cutlets (or chicken)
1/8 tsp paprika
1/8 tsp garlic powder
1/8 tsp onion powder
a pinch of cayenne pepper
1/8 tsp salt
a pinch of pepper
1/8 tsp thyme
1/8 tsp oregano

Rinse the turkey and mix the spices together, sprinkle the spices over the cutlets, place on a saute pan with olive oil and cook for 20-25 minutes.

Creamy Butter Beans


I love beans, they are high in protein, filling and go with any meal. Lately I've been exploring more bean options (I'm a sucker for black beans), I found butter beans (if you don't have butter beans use Great Northern beans, cannelini beans, kidney beans or black beans). They are larger and very creamy in texture. I added them from the can to a sauce pan with a touch of olive oil, milk and a sprinkle of flour on medium-low heat. The combination of milk and flour will create a luscious, creamy sauce with the beans. 


Brussel Sprouts with Red Onion and Garlic

I had frozen brussel sprouts in the freezer, I threw those in a saute pan with a bit of olive oil along with sliced red onion and crushed garlic. Sprinkle a bit of salt and pepper and let saute for about 10-15 minutes.

This meal is easy to prepare and sensational on the palate! Pair this dish with a chardonnay, rum hurricane or red zinfandel.

Bonjour mes amis! xo Lo

Impromptu breakfast sandwich!

Every weekend my husband and I peer into our fridge to figure out what breakfast masterpiece we'll create. We are breakfast people. No toast and OJ for us, we want meat, eggs, potatoes...the whole shebang!

On this lovely Saturday morning, we had leftover smoked salmon, whole wheat bagels, cream cheese and eggs. Instead of creating a regular bagels and lox we layered the bagel with a fried egg. Super simple! 

First thing you want to do is toast your bagel on a grill pan or in a toaster. Next fry up your egg in a bit of olive oil, sprinkle on some salt and pepper. Next smear your cream cheese on your bagel, I always add some capers then layer on your smoked salmon then top with the fried egg. When you bite into this open-faced sandwich, instantly the yolk will flow, the velvety taste will be combined with the smokiness of the salmon and creaminess of the cream cheese. D-elicious! I hope you will enjoy your next impromptu breakfast sandwich!

xo Lo

Let's Thai this together!

I love Thai food! Some people may think that different culture's food is hard to make but it isn't. Don't know what to do with your leftover pasta, peanut butter, chicken and soy sauce? I've got the answer for you...a Thai feast.

Thai Chicken and Noodles with Peanut Sauce

1/2 box whole wheat spaghetti noodles (or whatever noodles you have)
6 cutlets of chicken (whatever chicken or turkey you have)
1/2 cup natural peanut butter
1/2 cup coconut milk
3 Tbsp low-sodium soy sauce
1/4 cup yellow onion
2 garlic cloves
green onion (for garnish)
peanuts (for garnish)

First thing you need to do is put a pot of water on the stove for the noodles. In the meantime, chop up the yellow onion and garlic, put that into a saute pan with a bit of olive oil. Once the onion is golden, add in your chicken (chopped up). As chicken cooks, push it to the side and start with your peanut sauce. Add in a large spoonful of peanut butter into the pan, as it melts add in a tablespoon of soy sauce. Stir the peanut butter and soy sauce together until it melts then mix with the chicken. Add in the coconut milk to make it creamy. Add in the rest of the peanut butter and soy sauce. Cover and let the chicken mixture sit for 5 minutes on medium-low heat. When the water is boiling add in the spaghetti with a tad of olive oil. Check on chicken and taste sauce, add more coconut milk, peanut butter or soy sauce as needed. The peanut sauce should taste like a salty, peanuty, creamy flavor. Once noodles are done, drain in a colander. By this time chicken should be cooked. Put noodles in the bowl top with chicken and peanut sauce. Garnish with peanuts and freshly chopped green onion.

This dish had my husband doing the happy dance, he was definitely impressed and very happy! I hope your company feels the same. This dish is loaded with protein from the chicken, peanut butter and healthy carbs with the whole wheat pasta.

Enjoy! xoxo Lo

Bakin' it up!

Some days are just great days to spend in the kitchen, hands deep in flour with an apron on. I love baking! For my wedding I created welcome bags for all my out of town guests...and all of my family were out of town guests. So with 30 welcome bags to be made, there needed to be a sweet, homemade element. I had once seen a Texas sugar cookie with a mini red heart on it in a bakery, every since then I knew I wanted to make this for my wedding. Since all of my family came from all over the United States, this Texas cookie would work perfect.

You of course do not have to make Texas cookies, they could be in any shape. What I really want to show you is the wonderful sugar cookie recipe. I also added the blue heart because my favorite color is blue, you could dye your dough any color to your lovely cookie confection.


Texas Sugar Cookies

1 large egg
2 1/4 tsp vanilla extract
1 cup unsalted butter (2 sticks)
3/4 cup sugar
1/4 tsp salt
2 cups flour

Whisk egg and vanilla into a small bowl and set aside. In a standing mixer, cream butter until fluffy, scrape sides of bowl and add sugar. Beat until light, add egg mixture and beat for about one minute. Add the salt to the flour in a separate bowl, reduce speed and slowly add flour mixture to wet ingredients. Just mix til blended, do not over mix.

Remove dough from the bowl and place on a floured surface. Roll out dough to about a 1/4 inch thick surface. Use your cookie cutters to make whichever patterns you'd like. If you want to create a colored cookie part to place on your sugar cookie, take part of your dough, add whichever color you'd like and mix thoroughly. Bake cookies for 8 minutes at 350 degrees.


Cherry Brownies

1 cup softened butter
4 squares of semi-sweet chocolate (4 oz)
2 cups sugar
1 tsp vanilla
1 Tbsp ground coffee
3 eggs
1 cup flour
1/2 tsp salt
1 cup chopped candied cherries (you can use fresh or dried as well)

My husband and I were invited to a pool party a few weeks ago, I decided I wanted to make brownies with my new standing mixer. I didn't have any nuts but we had ground coffee and candied cherries. First I put a double boiler onto the stove to melt my chocolate squares. If you don't have a double boiler, simply put a metal bowl over a sauce pan which has about a cup of water in it. You don't want the water to touch the bottom of the bowl.

Place butter, sugar and vanilla into the mixer, mix for about 30 seconds. Turn the speed up and beat for about two minutes. Turn the speed down slightly, add eggs, one at a time. Stop and scrape the bowl. Add melted chocolate mixture, turn down speed. Add all remaining ingredients and mix til blended, do not over mix (30 seconds). Pour into a greased and floured baking pan. Bake at 350 degrees for 45 minutes.

These delectable desserts will have your mouth jumping for joy! Simple sugar cookies with a little flair and chocolatey brownies with soothing hints of coffee and gooey pieces of candied cherry. YUM!

Enjoy! xo Lo

La Ti Da Leftovers!

After making some divine chicken enchiladas, I had leftover red sauce. I decided to marinate this sauce over some chicken cutlets for a few hours. I also had okra, corn, onion and red pepper- with that I decided to make a cajun gumbo succotash. Lastly, my husband and I recently purchased a mandolin, we wanted to use that with a sweet potato.

Leftover Enchilada Marinated Chicken

1/2 cup of leftover enchilada sauce (marinara sauce or tomato compote)
2 chicken cutlets
salt
pepper

After letting 1/4 cup of the enchilada sauce marinate over the chicken for a few hours, I placed the cutlets on the grill pan, which was on medium heat. I poured the other 1/4 cup of the sauce over the chicken to keep the chicken moist. Grill for about 25 minutes.

Cajun Gumbo Succotash

1/2 cup okra
1/4 cup chopped red pepper
1/2 cup corn
1/4 cup chopped onion
salt
pepper

Combine all veggies into a saute pan on medium heat with olive oil. Sprinkle on salt and pepper. Saute for about 20 minutes then turn heat down to keep warm.


Salt and Pepper Sweet Potato Chips

1 sweet potato
salt
pepper
olive oil

Rinse the sweet potato under cold water, trim off the ends. I kept on the skins because they are loaded with nutrients and add to the color. I used a mandolin and put my setting on thin chip slices. You can also cut your own slices with a serrated knife (be careful!) After slicing up my sweet potato, I coated them with olive oil, salt and pepper. Then I spread them on a baking sheet and baked them at 400 degrees for 30 minutes.

All of these recipes are sure to impress any last minute company, kids and spouses! Leftovers can be a lovely gift in the kitchen, this meal shows how to take this to another level.

Enjoy! xo Lo

Refreshing Picnic Lunch

Summer days are perfect for lazy, picnic lunches under an Oak tree. Too bad in Texas that would only be possible @ 7 am or 9 pm...but luckily the Northern states have gorgeous summers which are perfect for picnics.

If I was living in say Connecticut, upstate New York, Northern California or Washington state... I would make these lovely, refreshing, healthy items; tropical fruit salad, field green salad with strawberries and soft-boiled eggs as well as homemade, freshly baked sesame seed French bread.

Tropical Fruit Salad

3 kiwis sliced
2 mangos sliced
2 bananas
3 Gala apples
3 nectarines
squeeze of fresh lemon juice
1 Tbsp lemon zest

After slicing up all the fruit, place in a bowl and toss with fresh lemon juice and lemon zest to keep the fruit fresh and tasty. Super easy and healthy.

Field Green Salad with Fresh Lemon Vinaigrette

2 cups field greens
1 English cucumber
handful of strawberries, sliced
2 Roma tomatoes
3 soft-boiled eggs (bring eggs to boil then turn off heat & let sit for 15 minutes)

Agave-Lemon Vinaigrette

1 lemon
1/2 cup olive oil
pinch salt
pinch pepper
1 tsp parsley
1 Tbsp agave nectar

Squeeze lemon juice into a bowl, whisk in olive oil, agave nectar and seasoning.

Once you assemble the salad, drizzle the fresh dressing over the top. The lemon will bring out the flavors in the strawberries, tomatoes and cucumber.

Sesame Seed French Bread

5 1/4 cups organic unbleached flour
1/2 cup organic low-fat milk
1 cup warm water
2 packages of active dry yeast
3 Tbsp of butter
2 Tbsp sugar
2 tsp salt
1/2 tsp sesame seeds
pinch salt
pinch pepper

Add milk, sugar, salt and butter into a saucepan over low heat. Let butter melt and sugar dissolve, add active dry yeast packages to lukewarm milk mixture. Once the yeast has dissolved, pour into mixer. Add in 4 1/2 cups of flour and warm water- mix on level two for one minute. Slowly add in the rest of flour 1/4 cup at a time. Keep mixing at level two until the flour begins to stick together and pulls off all extra dough off the bottom and sides of bowl. Knead dough on level two for one minute then place dough into a greased (with butter or Pam) bowl. Cover bowl with a damp towel and place in a warm, room temperature area to rise. Let dough rise for one hour. Once dough has doubled in size place on floured surface and punch out dough. Split dough into two halves. For one half I cut three long strips and braided them for a pretty bread design. I drizzled with olive oil, salt, pepper and sesame seeds then placed on a greased baking sheet into the oven at 400 degrees for 25 minutes.

For the other half I rolled the dough out, drizzled with olive oil and sprinkled on salt, pepper, oregano and basil then rolled the dough up almost like a jelly roll. This would fold in all the spices. Then I placed in a greased bread pan, drizzled the very top with olive oil and sprinkled with stone-ground oats for a nice finish.

Pack all these homemade items up in a picnic basket, grab a blanket, ice tea and spend a lazy day outside snacking on these refreshing, healthy foods!

Enjoy xoxo Lo

Quick & Healthy Summer Meal

Summers as much as we'd like them to be relaxing, oftentimes are not. Moms are running around shuffling kids from summer camp to sleepovers. My husband starts two-a-day football practices in August and I have to keep him eating healthy and quick because he is always trying to get work done.

On this night in particular, I had some pre-seasoned BBQ chicken, frozen corn, cucumbers and extra Mexican Crema. I decided to put the chicken in the oven and while that was baking, I decided to make a fresh cucumber salad.


Dill-Cucumber Salad

1 large English cucumber
1/4 cup Mexican Crema (sour cream, plain yogurt or Creme Fraiche)
1 tsp dill
pinch salt
pinch pepper

First thing you need to do is slice the cucumber and place the slices in a colander covered in salt. This will help release the moisture inside the cucumbers so your salad isn't runny. Let the cucumber slices sit for 15 minutes. In the meantime, combine your crema and spices- place that into the fridge to chill. Once cucumbers are drained and rinsed, pat them dry with a paper towel. Add slices to the crema, smother and let chill in fridge.

Onion-Garlicky Corn

1 cup corn
1 clove garlic
1/4 yellow onion
salt
pepper

Chop up onion and garlic, place into a saute pan with olive oil. Once onions are golden, add corn, turn heat down and cover. A few minutes later add salt and pepper, cover until ready to serve.

Once the chicken is ready, plate the corn top with chicken and put the cucumber salad into a separate dish to keep the crema from getting on the other dish items.

This dish is a perfect summer dish, pair with some pinot grigio, moscato d'asti or Shiner Bock's Ruby Red summer beer!

Enjoy! xo Lo