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BLUEBERRY & APPLE CHICKEN SAUSAGE KISSED WITH MAPLE AND STUFFED INTO A SUGARLOAF SQUASH

So, this morning we had our son’s first basketball game of the season.  We love basketball. Huge Blazer fans (Let’s Go, Blazers!!).  One thing we don’t love -- rushed Saturday mornings.  Nor do we love running out of eggs on rushed Saturday mornings.  Today, we experienced both. 

I went on strike and prepared nothing for breakfast.  That’s right.  Nothing.  We each fended for ourselves and headed out the door.  Lucky for Jude, he’d slept over at friend’s houses – he got breakfast.  

Fast forward a couple hours, we arrive back at home – still eggless.  And very hungry.  Don’t panic – Paleo in a Pinch has got ya covered.  Within the hour, we sat down to a breakfast that my oldest daughter Trinity declared, “Tastes like Lapella!”  Before I ever even took a bite, I knew I was in for a treat.

GROCERY LIST

2 sugarloaf squash (or delicata)
Olive oil
1 onion, chopped
1 green pepper, chopped
4 kale leaves, de-stemmed and chopped
2 tsp. garlic, minced
2 lbs. ground chicken sausage
1 cup fresh blueberries
½ cup pure maple syrup
2 Tbsp. parsley, chopped
2 Tbsp. sage, chopped
1 tsp. salt
1 tsp. pepper
2 tsp. red pepper flakes
1 apple, chopped (I used a tart granny smith)

COOKING INSTURCTIONS

1)     Wash squash, cut in half (skin is edible).  Scrape seeds out and bake in a 350 degree pre-heated oven for 45 minutes.

2)     In a large fry pan, sauté onion, green pepper, kale and garlic in olive oil over medium heat 3-5 minutes.

3)     Add sausage, blueberries, maple, parsley, sage, salt and both peppers.  Break sausage into small pieces and stir fry 10 minutes, or until sausage is cooked through.

4)     Add apple and cook 2 minutes more.

5)     To serve: place squash on plate and fill with chicken mixture. 

Life.  It comes at ya and sometimes we’re not prepared.  It reminds me of a fortune cookie I once read, “You can’t stop the tide, but you can learn to surf.” 

From my kitchen, to yours…. Enjoy!

Veggie Breakfast Scramble

Being a Paleo family, we eat a lot of meat at our house.  Every so often, it’s nice to go without and overload on veggies instead. 

As a mother of three, it’s gratifying to watch my kids gobble down a variety of veggies before they head off to school.  In this day and age, it might be downright shocking to see an 8 year old eat spinach, mushrooms, onion and peppers.  Just wait until you see him ask for seconds.  **gasp!!

GROCERY LIST

Olive oil

Sweet potato, cubed, ¼ cup per person

Onion, chopped, ¼ cup per person

Red and green peppers, chopped ¼ cup per person

Spinach, 4-5 leaves per person

Mushrooms, 1 per person

Salt & pepper

Eggs, 2-3 per person

COOKING INSTRUCTION

1)     In a large frying pan, sauté sweet potato in olive oil over medium heat for 3-5 minutes.  Toss potatoes to brown evenly.

 

2)      Add remaining veggies and sauté 5 minutes more.

3)     By all means, have some fun with your food – no utensils are required here – just toss it, flip it, shake it …. Embrace your inner chef!

4)     Add eggs to veggies, salt and pepper and stir to scramble (you may use your utensil now).  Serve with a side of fruit and a robust cup of jo (jo is not recommended for the kiddos!).

A veggie breakfast scramble is a fantastic way to start your morning.  You’ll be fueled and energized to make it a great day!!

 

From my kitchen, to yours….. Enjoy!

Coq Au Vin

Let’s not fool ourselves.  Everyone has an inner chef.  And everyone likes to light things on fire.  The beauty of this dish …. You get to do both!! 

I love busting this recipe out when we have guests.  It’s easy enough to prepare while holding a conversation AND you’ll WOW!! just about anyone when you light your dish on fire!!  Not to mention, the gorgeous flavors that intertwines from onions and bacon, wine and brandy, chicken and herbs.  Sensational.  Mouthwatering.  Straight from heaven, right to your kitchen. 

Grocery List

4 Tbsp. pastured butter

2 yellow onions, halved and sliced10 strips bacon, cut in ½ inch strips

3-4 lbs. chicken thighs

3-4 Tbsp. coconut flour

3 Tbsp. Brandy

1 C. red wine

1 C. chicken stock

4 cloves of garlic, minced

4 sprigs of thyme

4 sprigs of parsley

2 bay leaves

Salt and pepper

1 Tbsp. pastured butter

2 C. mushroom, cut into quarters

Cooking Instruction

1)      Over medium heat, melt 4 Tbsps. butter in a large frying pan or dutch oven and sauté onion and bacon for 10 minutes.

 

1)      Remove bacon and onion from pan and set aside.

2)      Add chicken to pan and brown on all sides, sprinkling coconut flour to coat evenly.

 

3)     Remove pan from heat.  Pour brandy over chicken and immediately light on fire.  Flame will burn out quickly.

4)     Add onion and bacon to the chicken, pour in wine and chicken broth.  Toss in garlic, thyme, parsley, bay leaves, salt and pepper and bring to a boil over medium heat.  Cover and turn heat down to low.  Simmer 45 minutes.

5)      15 minutes before chicken is done, melt 1 Tbsp. butter over medium heat in a small frying pan, sauté mushrooms until browned (5-8 minutes).  Toss mushrooms into the chicken, simmer a few minutes, allowing the sauce to be absorbed. 

Take your time enjoying this exquisite dish.  Serve with a veggie of choice and pair with your favorite wine. 

 

There are plenty of things to fuss about in life – food should not be one of them. 

From my kitchen, to yours …. Enjoy!

Caramelized Beef Brisket

Crisis was diverted tonight…. Fewww!!  Earlier in the day, I went to unwrap what I thought was half-thawed bone-in pork chops.  Turns out what I was thawing were two slabs of 100% grass-fed beef brisket.

 Alrighty then. 

Having never cooked a beef brisket in my life, I did what any reasonable housewife would do.  I Googled it.  Turns out these bad boys cook for a while …. A long while.  Arggg….

Whatever.  I set my oven to a low temp roast, sliced up an onion and a shallot, laid them in the bottom of a pan and topped with seasoned half-thawed briskets.  Here goes somethin’.

Five and a half hours later…. I made somethin’ outa nothin’ alright!! 

I love when that happens.

GROCERY LIST

3lbs. 100% grass-fed beef brisket

1 onion, sliced

1 large shallot, sliced

1tsp. each of dried basil, chili powder, coriander, oregano, parsley

salt and pepper

2 cups chicken broth

½ cup red wine

Cooking Instructions

1)      In a roasting pan, layer sliced onion and shallot.

2)      Season briskets on both sides.

3)      Roast, uncovered in a 350 degree pre-heated oven for 90 minutes

4)      Add chicken broth and wine, cover with a lid.  Turn oven temp down to 325 degrees and roast 3.5 hours.

5)      Every 30 minutes, baste with broth and wine, turning a few times while cooking.  Broth and wine will evaporate, turning into a glaze.

6)      Serve with your favorite side of veggies.

7)      My husband busted out a blend of paleo friendly ketchup and siriacha to dip the brisket in.  I have to say, it was pretty darn good.

 

I’ve said it before -- I’ll say it again, some of my best recipes come from tossing in what I have on hand.  Isn’t that the way cooking should be?  Utilizing what we have.  Yes.  Yes, I think so.

From my kitchen, to yours… Enjoy!

ACORN SQUASH STUFFED WITH SPICED CHICKEN SAUSAGE AND APPLES

I love this time of year.  I love the brilliant colors that cling to the trees and litter the ground with fiery reds and canary yellows.  I love the sound one single crunchy leaf makes when you step on it.

Walk into a grocery store and you’re treated to a similar color scheme.  Bright red cranberries, aromatic oranges, apples splashed with vibrant colors, hearty greens and an array of squash draped in shades of fall. 

There is beauty in every season.  Pause.  Take a second to breathe it in.

I recently experienced one of these deep breath moments.  My husband was out of town hunting, it was just me and the kids for the weekend.  I stood in my kitchen, staring into my depleted fridge, wondering what I could possibly throw together that would be nutritious and eatable.  

I pulled out the following random ingredients, pushed my sleeves up and exhaled.  Less than an hour later, my kiddos and I sat down to a beautiful fall inspired Paleo meal of squash, greens, apples and sausage spiced with warm flavors of cinnamon and nutmeg.

GROCERY LIST

2 Acorn Squash, halved and deseeded
Olive Oil
1 Yellow Onion, chopped
½ Green Bell Pepper, chopped
2 lbs. Spiced Chicken Apple Sausage, ground (I found mine at Whole Foods)
2 Apples, chopped into rather large pieces
4 Leaves Kale, chopped

COOKING INSTRUCTIONS

1)                  Preheat oven to 350 degrees.  Place halved acorn squash, flesh side down – skin side up, and bake 45 minutes. (skin is not eatable)

2)                  In a large frying pan, sauté bell pepper and onion in olive oil over medium-high heat for 3 minutes.

3)                  Add sausage to frying pan, breaking up into small pieces.

4)                  Cook 10-15 minutes or until sausage in cooked all the way through.

5)                  Toss in apples and kale, cook two minutes more until soft and warm.

6)                  To serve; place cooked acorn squash, skin side down on plate and fill with sausage and apple mixture.

 

 

Seasons change.  Embracing them and allowing ourselves to grow can result in beautiful things.

From my kitchen, to yours... Enjoy!

DON’T DOUBT THE SPROUT!!

There are many ways to prepare Brussels Sprouts, but this one is my favorite. I always make a LARGE portion, enough for dinner and breakfast (leftovers are KEY for a Paleo lifestyle)!! Think your kids won’t want to try?!? Follow along and learn how to take Brussels Sprouts from YUCK to YUMMMmmmm!!

GROCERY LIST

2 bundles of Brussels Sprouts, steamed and chopped
Bacon (at least 6 strips), cooked and crumbled, reserve bacon drippings
Onion, sliced
Red Pepper, sliced
Salt & Pepper


COOKING INSTRUCTIONS

Bring a large pot of water to a boil. Steam brussels sprouts for 4 minutes. Set aside to cool.

Brown bacon over med/high heat for a few minutes on each side. Don’t overcook!! Set aside on paper towels to drain & cool. 

 

Reserve bacon drippings (ALWAYS!!). I have this cute little tea cup that I reserve our bacon drippings in. Just toss in a pan when making eggs or veggies …. It adds DELISH flavor!! Bacon. Yummm!!

Once brussels sprouts have cooled, chop stems off and cut in ½ or ¼ (depending on the sprout size) pieces. Remove and discard any loose layers.

 

This is where it gets fun & my recipe becomes YOUR recipe. Use whatever sounds good, smells good or you think would taste good. I’m a fan of onions, peppers and BACON!! Chop & add as little or as much as you’d like. Stir in some fresh ground black pepper & the bacon drippings (or olive oil). Spread evenly onto a baking pan. Bake at 350 degrees for 45 min. Stir once or twice while baking.

 

 

Brussels sprouts are AWESOME with eggs!!

Brussels sprouts pair perfectly with any protein. Try them with spiced rubbed ribs and grilled pineapple!

 

 

From my kitchen, to yours.... Enjoy!!

ZUPPA TOSCANA

Every year, around this time in October, my girlfriends and I pack it up and head to the beach for a long weekend of chillaxing.  We spend our days cozied up at the beach house, chit chattin' and cooking up a storm. At night, we head into the small town of Ocean Shores, to stir up a bit o’ trouble. If you’ve ever been to Ocean Shores, you get my humor.

I always look forward to the night when Carrie cooks – she makes the BOMB Zuppa Toscana.  Realizing it was pretty darn close to being Paleo, it inspired me to make a few tweaks and add it to my Paleo recipe collection.  Talk about flavor to savor – this recipe is most definitely a keeper!!

GROCERY LIST

2 lbs. Italian Sausage
2 tsp. Crushed Red Pepper
4 strips of Bacon, sliced (I like to take kitchen shears and cut ½ inch wide strips)
2 cups Broccoli Florets
1 cup Mushrooms, chopped into large chunks
1 Yellow Onion, chopped
1 Kabocha Squash, deseeded & cubed, leave skin on
6 cloves Garlic, minced
Salt & Pepper
1 cup White Wine, preferably sweet
9 cups Chicken Broth
1 cup Heavy Cream
Kale, chopped

COOKING INSTRUCTIONS

In a large soup pot, brown sausage and crushed red pepper over medium-high heat.  Cook all the way through (about 10 minutes), breaking up the meat into bite sized pieces.  Remove from soup pot and drain meat of fat.  Set meat aside for later use.

In the same soup pot, over medium heat, brown bacon for 3 minutes.  Add squash, broccoli (not pictured), mushroom, onion, garlic, salt and pepper.  Sauté 5-7 minutes, stirring quite frequently.

 

Add wine; simmer for 1 minute to insure all alcohol is cooked out.

 

Add chicken broth and cooked sausage; bring to a boil for 3 minutes.

 

Remove soup pot from heat and stir in heavy cream.

To serve, lay a handful of chopped kale in a large soup bowl. Spoon Zuppa Toscana over kale and let rest 2 minutes, until the kale softens.   

This is absolutely my new favorite soup.  So much love and flavor goes into this dish.  Not to mention, ample vegetables filled with mega vitamins and minerals to keep you nice and healthy during cold and flu season.  Paleo goodness.  Mmm, Mmm, Good.

From my kitchen, to yours…. Enjoy!

‘The Godfather’ Sauce

There is no mistaking fall has arrived in Washington.  Smelling the season’s first day of rain, cast a spell on our family and sent us straight into hibernation.  Lazy days are few and far between at our house -- when we get them, we go all out.  Jammies.  Blankies.  Fireplace.  Movies.  Books.  Puzzles.  Bliss.

My husband and I snuggled up to watch his all-time fave movie, ‘The Godfather’.  I got a kick out of Clemenza’s red sauce demo.  Of course, I ended up in my kitchen speaking with a fake Italian accent, throwing together my Paleo version of The Godfather Sauce.

"Heh, come over here, kid, learn something. You never know, you might have to cook for 20 guys someday. You see, you start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, tomato paste, you fry it; ya make sure it doesn't stick. You get it to a boil; you shove in all your sausage and your meatballs; heh…? And a little bit o' wine. An' a little bit o' sugar, and that's my trick." --- Clemenza in 'The Godfather'

There are many ways to enjoy The Godfather Sauce without pasta, remaining in Paleo-rificness.  A few ideas to inspire you:

1)      Smother on top of rosemary chicken, serve with a side of broccoli.

2)      Go with Clemenza’s idea, add meatballs to the mix and serve with spaghetti squash.

3)      Use as a dipping sauce for meatloaf.

4)      Mix with a medley of roasted veggies like zucchini, onions, peas and cherry tomatoes. 

GROCERY LIST

¼ Cup Olive Oil

½ Onion, chopped

6 Cloves Garlic, minced

2 Large Cans Tomatoes, crushed

1 Small Can Tomato Paste

1 Cup Red Wine

2 TBSP Italian Herbs, fresh -- OR – 1 TBSP dried

COOKING INSTRUCTION

1)       In a large frying pan, sauté onion and garlic in olive oil over medium heat for 3 minutes. 

 

2)       Stir in both cans of crushed tomatoes, tomato paste, red wine and herbs.

 

3)      Bring sauce to a boil, turn heat down to low and simmer 40 minutes, stirring every so often to prevent sauce sticking to the pan.  If sauce is too thick, add a ¼ cup water to thin it out.  Serve warm.

 

4)      After you’ve enjoyed your meal, allow any remaining sauce to cool and store in freezer for later use.

From my kitchen, to yours…. Enjoy!!

CINNAMON CRUSTED PORK CHOPS WITH APPLES & SAGE

Did anyone else grow up eating Pork Chops & Applesauce? This was a big hit in my house – I LOVED dipping my thin cut pork chop into my mom’s homemade cinnamon applesauce. I can hear her saying in a goofy voice when asked, "What's for dinner?" She'd say, “Pork Chaaaps and Applesaucccce”.

Reflections like this make me smile. I had NO interest in cooking at a young age. It amazes me how mom was able to influence me in the kitchen as much as she did. She’s probably equally amazed that I enjoy cooking and write a food blog!!

I took mom’s version of ‘Pork Chaaaps and Applesaucccce’ and dressed it up a bit by adding sweet Cinnamon, tart Apples and fresh savory Sage. Make yourself a list of the following ingredients and head on out to the market! This meal takes 15-20 minutes to prepare and sure to be a crowd pleaser! Enjoy!

GROCERY LIST
3 Apples
3 Shallots
5 TBSP Coconut Oil
2 TBSP Chopped Fresh Sage
Cinnamon
Salt
5 Large Bone-In Pork Chops (My Mom just blessed us with chops from her pig. Natural. Local. Free. Delish!!)
¼ C White Wine

Slice Apples – I’m always a fan of knowing what I’m eating. I typically slice, dice and chop on the larger side of things. If you have small children or prefer smaller pieces, by all means slice, dice & chop to your liking!

Thinly slice Shallots.

Chop Sage. I used Organic Sage from my herb garden I planted in the Spring – yes, it’s still alive & growing!!

Melt 4 TBSP of Coconut Oil in a large fry pan over Medium heat. Add Apples, Shallots and Sage. Sauté for 5 min. Remove Apple Sauté from pan and set aside.

Show your Chops some love, rub a generous amount of Cinnamon & Salt onto both sides.

Melt the remanding 1 TBSP Coconut Oil in the fry pan.

 

Place your Chops in fry pan.

 

Sear on both sides for 2 minutes.

Measure out ¼ White Wine.

Pour White Wine over Chops. Allow sauce to come to a boil – this will cook all the alcohol out.

Add the Apple Sauté back to the fry pan, over the Pork Chops.

Cover, turn heat down to Low. Let cook for 7 minutes (give or take, depending on thickness of meat).

I served these scrumptious Chops with AmaZing Asparagus (http://www.columbian.com/weblogs/paleo-in-a-pinch/2012/jun/27/amazing-asparagus/).

For more recipes and tips follow my blog at http://www.columbian.com/weblogs/paleo-in-a-pinch/ and find me on Facebook.

From my kitchen, to yours …. Enjoy!!

Curry Chicken Salad

A few years ago, I headed up North to visit my lifelong BFF, Melissa.  She had just given birth to her second child, my God-Daughter – Miss Maggie Dee.  I arrived on her doorstep, sporting a red cooler filled to the brim with enough arsenals to feed a small army! I was ready to cook, clean and hold baby Maggie, so mom could sleep, shower and do all the things that are nearly impossible with a newborn and a two year old. 

It was pure delight to be Mary Poppin’s for the weekend.

 

AND!!  To my culinary pleasure, Melissa requested I make her Mom’s curry chicken salad -- So simple, yet so tasty and super easy to Paleo-fy. Yes, please!

Follow along and learn how to turn a blahhh…. lunch time routine, into a SuperCaliFragilisticExpialidocious (!!!) Paleo cuisine!
 

GROCERY LIST

1 Lb. Chicken Breast, boneless and skinless

1 Garlic Clove, peeled

½ Onion

3 Celery Stalks, sliced lengthwise and diced

1 Apple, cored and chopped

¼ Cup Red Onion, diced

½ Cup Grapes, the small size works great for this recipe – otherwise, cut large grapes in half

½ tsp. Curry Powder (if you love curry like I do, add a bit more!)

½ tsp. Salt

1 Lemon, juiced

Lettuce


DIRECTION

1)     In a large sauce pan, bring pot of water to a boil over high heat.  Add chicken breast, whole garlic clove and ½ onion.  Reduce heat to medium high to gently boil for 20-25 minutes, or until no pink remains.

2)     Meanwhile, chop/dice celery, apple, red onion and grapes.  In a large bowl mix together with lemon juice, curry powder and salt.

3)    When chicken is fully cooked, chop.  Add to mixture in bowl.  Stir to combine.  Chill for at least 15-20 minutes. 

4)     Serve over chopped lettuce or as a lettuce wrapped sandwich.

This recipe serves 2-3 people and is easily doubled OR tripled for larger families and/or leftovers.

We can all learn a thing or two from Mary Poppins who says, "Why do you always complicate things that are really quite simple?"  Curry Chicken Salad.  Deliciously simple.

For more recipes and tips follow my blog at http://www.columbian.com/weblogs/paleo-in-a-pinch/ and find me on Facebook.

From my kitchen, to yours ...Enjoy!!

Taco Tuesday, BaBy!!

Before going Paleo, my husband and I were huge fans of Taco Tuesday – here, there and everywhere… give it to me! Now that we live in the grain and dairy free world, it makes it a touch difficult to hit up your local taco joint. Beans, rice, cheese, sour cream, MSG ….. yahhh, they just don’t mix in the Paleo world. I’ve also realized that most taco seasoning packets, Organic or not, either have MSG or flour as an ingredient – making it a challenge to enjoy Taco Tuesday at home.

I’ve given a few attempts at homemade taco seasonings, but none offered the spice I was looking for. Craving Taco Tuesday last week, it was my quest to make a Paleo-riffic taco seasoning worthy of sharing. The timing couldn’t have been more perfect when Erin, my friend who has an amazing garden and randomly drops off her bounty to share, left a beautiful box filled with tomatoes and jalapeños on our front porch. INSPIRATION!!

I’m all about spices and seasonings, but what I needed was a real kick in the pants. Jalapeños, BaBy!! I took chopped red onion & minced Jalapeño, sautéed in olive oil and added 100% grass-fed ground beef. Once the beef was browned, I tossed in my special concoction of spices and simmered. Even before the first bite, I could smell this was Paleo-riffic.
I’m so pumped to share this with you – Happy Taco Tuesday!!

TACO MEAT
4 lbs. 100% grass-fed ground beef
1 Red Onion, chopped
4 Jalapeños, minced
Olive Oil

TACO SEASONING
1 TBSP Cumin
1½ tsp. Paprika
1 tsp. Oregano
1 tsp. Red Pepper Flakes
2 tsp. Garlic Powder
½ tsp. Onion Powder
1½ tsp. Salt
1½ tsp. Ground Black Pepper

SIDES (optional)
Lettuce, chopped
Tomatoes, chopped
Olives, sliced
Green Onion, sliced
Jalapeño, minced
Avocado, sliced
Salsa

1) Sauté red onion and jalapeño in olive oil over medium heat 3-5 minutes.

2) Add ground beef and brown, stirring to break up the meat –about 10 minutes.

3) Turn heat down to low and drain fat from beef.

4) Mix together taco seasoning. Add ¾ warm water to taco seasoning and stir until mixed. Pour on top of ground beef and simmer 5-10 minutes.

5) Layer taco meat on top of lettuce. Add any additional toppings.

And there you have it – Taco Tuesday, Paleo style!!

For more recipes and tips follow my blog at http://www.columbian.com/weblogs/paleo-in-a-pinch/ and find me on Facebook.

From my kitchen, to yours …. Enjoy!!

WAKE UP ON THE SUNNY SIDE

I love that having your own chicken coop has become so mainstream.  Everyone has chickens these days.  Portland hipsters have chickens.  Your average family from The ‘Couve has chickens.  Not me.  I don’t have chickens.  BUT…I have friends that do!

Last week, I went to Madison’s house for breakfast – she’s my paleo lovin’ crossfit coach. She and her fiancé Jake are proud parents to their plump chickens named Salt and Francis. Every so often, on a very lucky day, farm fresh eggs appear in their coop.

I guess it was my lucky day. I was served a delicious farm to fork meal, thanks to Salt and Francis. PLUS!! Madison showed me a new technique for frying eggs. 

Follow along and ‘wake up on the sunny side’.


Grocery List

Eggs, 1-3 per person

Zucchini, chopped. ¼ Cup per person

Red Pepper, chopped. ¼ Cup per person

Green Pepper, chopped. ¼ Cup per person

Onion, ¼ Cup, chopped. ¼ Cup per person

Avocado, sliced

Olive Oil

Salt & Pepper

 

Sauté chopped veggies in olive oil over medium heat 5-10 minutes, until soft.Toss frequently to brown on all sides.

 

 

 

Remove veggies from frying pan and set aside.  Crack eggs into frying pan. Gently sprinkle veggies over eggs, season with salt and pepper.

 

Place lid on frying pan, leave slightly open.  Cook on medium heat for 3 minutes.

 

 

Slide eggs and veggies onto a plate and top with sliced avocado.

Yummm.  Such a simple and delicate way to prepare eggs.  The yolk is perfect in texture and the egg white is light and crisp.  Paired with warm sautéed veggies and cool avocado you can’t help but ‘wake up on the sunny side’.

For more recipes and tips follow my blog at http://www.columbian.com/weblogs/paleo-in-a-pinch/ and find me on Facebook.

 From my kitchen, to yours ….Enjoy!