Friday, April 19, 2013

Mexican Shrimp Cocktail

Here is another recipe I found on the WW message boards. I can not tell you of its origin but I am in LOVE with this shrimp dish. It is part Shrimp Cocktail, part Ceviche, part Gazpacho and maybe part Bloody Mary. Perfect for warmer weather if it ever gets here for good. I foresee myself making this many times this summer. I have already made it twice in two days. Two new ingredients to me are Cholula hot sauce and Clamato tomato-clam juice. Cholula is an amazing smoky Mexican hot sauce. You do need this hot sauce. It is nothing like Tabasco or Louisiana hot sauce. So don't make a substitution. Add this to your grocery list. I used 2 tablespoons and it was not spicy but smoky. When I used 3 tablespoons it was both spicy and smoky. I am sure I will find many other uses for this condiment. I have to admit I avoided Clamato juice, but now I am a fan. It is perfect in this dressing, boosting the seafood flavor. This dish is great with just a spoon to scoop up all this delicious dressing. It is also great with tortilla chips. I bet it would make a great tostado or lettuce wrap too. Put this one on your to do list this summer. You will not be disappointed.

Mexican Shrimp Cocktail
Makes 8 appetizer or 4 entree servings


1 lb. small/medium shrimp (51/60 count), peeled and deveined
Kosher salt
Juice of 2 limes
1/2 small yellow onion, thinly sliced
1/2 English cucumber, sliced and quartered
2 small tomatoes, cut into 1" dice
1/4 cup minced cilantro, plus additional for garnish
1 small avocado

1/2 cup Clamato tomato-clam juice
1/4 cup ketchup
2 - 3 tablespoons Cholula Mexican hot sauce
1 tablespoon olive oil
1/4 teaspoon cumin


Bring a medium-large pot of water to a simmer with 2 teaspoons of kosher salt and the juice of one lime. Add the shrimp and cook, stirring, for a minute or so, just until shrimp are turning opaque; they should be almost but not quite cooked through (the shrimp will finish cooking as they cool). Drain and place in a bowl. Toss with remaining lime juice and refrigerate for 20 minutes or more.

Meanwhile, make the sauce: place the Clamato, ketchup and hot sauce in a small bowl and whisk until blended. Slowly pour in the oil, while continuing to whisk, until oil is incorporated. Mix in the cumin and a pinch of kosher salt. Taste for seasoning and adjust, adding more salt or hot sauce to taste.

Cut the avocado in half and remove the pit. Slice the avocado in the skin. Slice into slices and each slice in half. Using a large spoon, remove the flesh from the skin.

Toss the cooled shrimp with vegetables and cilantro. Pour the sauce over, toss again, and taste for seasoning.

Linking to:
Buns in My Oven: What's Cookin' Wednesday
Jam Hands: Recipe Sharing Monday
Life on Lakeshore Drive: A Bouquet of Talent Linky Party
Memories by the Mile: Tuesday Trivia - GEORGIA
Ms.enPlace: See Ya in the Gumbo
Six Sisters' Stuff: Strut Your Stuff Saturday Link Party

Sunday, April 14, 2013

Picadillo Empanadas with Tomatillo and Avocado Salsa

Watching an episode of Diners, Drive-ins and Dives, I saw a chef make Picadillo Empanadas. He served them with a Tomatillo and Avocado Salsa. I remember watching and thinking I know how to make all those things. I could make that. His version was deep fried and the typical half-moon shape of an empanada. I decided I wanted to make it healthier and bake mine. All the components are great on there own. But everything together is really good. It has everything you could want. It is savory and sweet, tangy and spicy, and finally crispy and creamy. The only thing that needs work are my pastry skills. I need some practice making pretty crimp marks. I think I might try larger biscuits like Grands next time and fold the biscuit dough over to make half-moons. Definitely a recipe I plan to make again and again. Try the Picadillo on its own over rice or in lettuce leaves. It really is delicious.

Picadillo Empanadas with Tomatillo and Avocado Salsa
Makes 5 Servings


1 pound lean ground beef (93% lean)
1 small green pepper, chopped
1/2 medium onion, chopped
2 cloves garlic, minced
1 can (8 oz) tomato sauce
1/2 cup sliced pimiento-stuffed olives
1/4 cup raisins
1 tablespoon sherry vinegar
3/4 tsp kosher salt, or to taste
1/4 tsp black pepper, or to taste
1/8 tsp red pepper flakes, or to taste
1 can (12 oz) flaky layers refrigerated biscuits
1 egg, slightly beaten
1 teaspoon water
Tomatillo and Avocado Salsa (recipe below)


Heat oven to 375°F.

In a large nonstick skillet, cook the beef, pepper, onion and garlic over medium heat until meat is no longer pink. Season with salt, black and red pepper. Stir in the tomato sauce, olives, raisins and vinegar. Cook for 5-6 minutes or until raisins are plumped.

Lightly spray large cookie sheet with olive oil cooking spray. Separate dough into 10 biscuits. Press or roll 5 biscuits into 4-inch circles on cookie sheet.

Place about 1/2 cup picadillo onto center of each circle. Press or roll remaining 5 biscuits into 5-inch circles; place over picadillo on each. Press edges with fork to seal. Mix egg and water; brush over filled biscuits.

Bake 13 minutes or until golden brown. To serve, garnish with Tomatillo and Avocado Salsa.

To reheat: Heat oven to 350°F. Place Empanada on a baking sheet, bake 8 minutes. Watch carefully so that the pastry does not get too dark.




Now for the Salsa! It is so good! My favorite Mexican restaurant Tacomania makes a similar salsa. It is on their salsa bar. I think theirs in made of raw ingredients. I decided to roast mine. It is tangy, spicy and creamy. The avocado emulsifies the salsa and makes it creamy. It keeps in the refrigerator for days. I guess the tomatillos must keep the avocado from turning brown. It was delicious on breakfast tacos with a little sour cream. I loved the sour cream with it. I did not have tortilla chips on hand. I plan to rectify that. Next time I make this salsa I will have a huge bag of tortilla chips ready for dipping. You should make this salsa even if you don't make the Empanadas. It would be great with any Mexican meal.

Tomatillo and Avocado Salsa
Makes about 3-1/2 cups


6 medium tomatillos, husked and rinsed
1/2 medium onion
1 jalapeno chile
1 Hatch chile (Anaheim)
2 cloves garlic
1/2 cup fresh cilantro leaves, loosely packed
1 avocado, stone removed and peeled
Salt and freshly ground black pepper


Turn the ovens broiler to high. Lightly spray large baking sheet with olive oil cooking spray. Put the tomatillos, onion, jalapeno, hatch chile and garlic on the baking sheet. Broil until the tomatillos turn olive-green color, about 5-10 minutes. Remove from oven and allow to cool. Transfer the tomatillos, onion, garlic and chiles to a blender. Add cilantro and avocado; blend until smooth. Season with salt and pepper. Refrigerate until ready to use.


Linking to:
Buns in My Oven: What's Cookin' Wednesday
Life on Lakeshore Drive: A Bouquet of Talent Linky Party
Love Bakes Good Cakes: All My Bloggy Friends
Ms. enPlace: See Ya in the Gumbo 
Six Sisters' Stuff: Strut Your Stuff Saturday Link Party
Taste and Tell Thursdays
This Gal Cooks: Marvelous Mondays Link Party

Spicy Tomato and Olive Oil Hummus

I like experimenting with Hummus. It is so easy to make yourself. This recipe came about because I did not like the quality of the sun-dried tomatoes I had bought. They were dry and hard as a rock. I soaked them in warm water and followed a recipe for sun-dried tomato hummus. It was lacking in tomato flavor. I tried again with  oil packed sun-dried tomatoes and it made a huge difference in flavor. One day I found myself with extra tomatoes that needed to be used. I searched on line for how to oven dry tomatoes. I found a recipe from Martha Stewart. It took over 6 hours to dry the tomatoes in the oven. The next time I put them in the oven on convection. That only took 2 hours. I love tomatoes this way. They are more like roasted tomatoes than dried tomatoes. They are moist and filled with concentrated tomato flavor. They work great in this hummus recipe. The herbs are also a nice addition. You can't buy these tomatoes in a jar at the store. They really make this Hummus special.

Spicy Tomato and Olive Oil Hummus
Serves 4 (serving a generous 1/3 cup)


5 oven dried tomatoes halves in olive oil (recipe follows)
1 (15-1/2 oz) can chickpeas, drained liquid reserved
2 Tbsp olive oil from tomatoes
1 Tbsp lemon juice
1 garlic clove, chopped
1/4 tsp salt
1/8 tsp cayenne


Combine the 4 tomatoes wedges and the remaining ingredients in a food processor and pulse until smooth, adding some of the reserved liquid until the hummus is desired consistency. Add remaining tomato, pulse until they are just flakes of red not large pieces.

To serve: Spread 2-3 Tbsp on a plate. Make a moat in the hummus with the back of a spoon. Drizzle moat with some of the olive oil from the tomatoes. In the very center place a few slices of oven dried tomato. Serve with pita or veggies for dipping. Also makes a great spread or substitute for mayonnaise and tomato on your sandwich or wrap.

Oven Dried Tomatoes
Adapted from: Martha Stewart


6 roma or plum tomatoes, each cut in half
1 tablespoon brown sugar
1/2 tsp each basil, oregano, and rosemary
Salt and freshly ground black pepper


Preheat oven to 250 degrees. Arrange tomatoes, cut sides up, on pan, spaced 1/2 to 1 inch apart. Sprinkle with sugar and herbs; season with salt and pepper.

Transfer pan to oven; dry until juices have stopped running, edges are shriveled, and pieces have shrunken slightly; timing will vary depending on the variety, ripeness, and desired degree of dryness, 1 1/2 to 6 hours. Cool completely. Store in the refrigerator or cover with olive oil.

Notes: It took 2 hours in a convection oven. When I tried in a regular oven it took longer than 6 hours.

Linking to:
Buns in My Oven: What's Cookin' Wednesday
Love Bakes Good Cakes: All My Bloggy Friends
Ms. enPlace: See Ya in the Gumbo
Taste and Tell Thursdays
This Gal Cooks: Marvelous Mondays Link Party

Saturday, April 13, 2013

Pot Liquor Soup

This recipe was a first for me. I have never had Pot Liquor Soup before. I copied a Southern Living recipe years ago from a WW Message Board. I am just getting around to trying it out. I was the lucky family member who took the ham bone and leftover ham home from Easter this year. I decided to try to make Pot Liquor Soup. The original recipe used fresh collard greens and ham hocks. They boil them together several times. I took a short cut and used frozen collard greens, the leftover ham and bone. They used chicken broth, I made ham stock with the ham bone. It turned out so good. I did not know what I was missing. It reminded me of the vegetables on the plate lunches at the old Pete Harris Cafe. There was the place on the plate where the black-eye peas and greens would mix together. So good! The only thing missing from this meal was corn bread. I will definitely make corn bread next time I make this soup.

Shown in my new Fiesta Rice Bowl
in Flamingo. Thanks Sis!

Pot Liquor Soup
Adapted from: Southern Living
Make about 5 quarts; 10+ servings


For Ham Broth:
1 ham bone
1 medium onion, unpeeled and quartered
2 ribs of celery, cut into 2” pieces
2 carrots, unpeeled and cut into 2” pieces
1/2 tsp dried rosemary
1/2 tsp dried thyme
2 bay leaves
10 black peppercorns
Handful parsley leaves and stems
2 quarts water

For Soup:
3/4 lb. ham, diced
2 medium onions, chopped
1 garlic clove, minced
1 Idaho potato, diced
2 Tbsp. Tabasco or hot sauce
2 lbs. frozen collard greens
1 (15.8 oz) cans field peas with snaps, rinsed and drained
1 (15.8 oz) cans black-eye peas, rinsed and drained
1/2 c. vermouth
1 Tbsp. apple cider vinegar
1 tsp. salt, or to taste
1/4 tsp. black pepper, or to taste


Place ham bone, onion, celery, carrots, broth spices and herbs in a large Dutch oven. Add water and bring to a boil. Lower heat to a simmer, cover and simmer for 2 hours. Remove from heat; remove ham bone and set aside to cool. Strain broth through a mesh strainer lined with cheese cloth. Return broth to pot and discard veggies. Remove any ham from the bone and shred into broth.

Add diced ham, onion, garlic and potato; bring to a boil. Stir in collards, and remaining ingredients. Bring mixture back to a boil, reduce heat, and simmer covered, stirring occasionally, 45 minutes. Taste for seasoning, adjust if necessary and serve.

Linking to:
Buns in My Oven: What's Cookin' Wednesday
Love Bakes Good Cakes: All My Bloggy Friends
Ms. enPlace: See Ya in the Gumbo
Taste and Tell Thursdays
This Gal Cooks: Marvelous Mondays Link Party
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

White Beans and Rice

Beans might have been the second family recipe I learned to cook. My Mom cooks red beans and white beans pretty much the same way. The only difference is the choice of meat. In our family red beans mean smoke sausage and white beans ham. Well I put the leftover ham from Easter in a nice pot of white beans. (Yes, I am behind in blogging. I admit it.) Our white beans always take on a little green hue from the veggies. In fact, I remember my sister and I cooking a pot of beans for the family when we were younger. It had a whole bunch of celery in it. We love celery in our family. This was another one of the recipes we were allowed to cook on our own before Mom and Dad got home. Often we will have white beans with Jambalaya. Nothing like carbs with a side of carbs. One thing about beans you never know just how long it will take to cook them just right. So be patient and keep cooking until they are nice and creamy.

White Beans and Rice
Serves: 4 to 6


1 lb. dried white beans (navy, great northern or cannelini)
3/4 lb. ham, diced
8 cups of water
1 large onion, chopped
1 clove garlic, minced
3 ribs of celery, chopped (including the leafy tops)
1/2 green bell pepper, chopped
1 large bay leaf
Black pepper, to taste
Red pepper flakes, to taste
Creole seasoning, to taste
Salt, to taste
2 Tbsp. parsley, chopped (I like more)


Rinse and sort beans. Cover with 8 cups of water and bring to a boil. Boil for 2 minutes, remove from heat and let stand 1 hour. Drain beans.

Add 8 cups hot water and return pot to heat. Add ham, onion, garlic, celery and bell pepper, bring to a boil. Reduce to simmer and add bay leaf, pepper and creole seasoning. Simmer uncovered for two hours. Do not add salt until beans are soft. When beans are soft, add salt and taste for seasoning. Add seasonings to taste. Beans are done when creamy and not soupy. Stir in parsley just before serving.

Serving suggestions:
Serve over fluffy rice with hot French bread and salad. Or serve with Jambalaya. Always have Tabasco on the table. Double this recipe for 2 lbs. of beans.

Don't forget the hot sauce!

Linking to:
Love Bakes Good Cakes: All My Bloggy Friends
Rediscovering Lost Arts from Our Mothers: Tried and True Recipes


Sorry to shout, but Mom and I made PANEER! I am a little excited. Plus do you remember the TV show Frasier? Did you see that episode where Frasier, Niles, and their father were fighting over the TV so they could each watch their favorite show. Turned out they all wanted to watch Antique Roads Show. They end up watching together and it quickly turns into a drinking game. Every time someone said VENEER on the show they would drink. It was so funny! Towards the end they were screaming and drinking and all you heard was VENEER, VENEER, VENEER! What does that have to do with PANEER? Well to this day anytime I say, hear or read VENEER I think of that show. I am an interior designer so you can imagine how often that happens. Well PANEER triggers the same reaction. When we unwrapped the cheese cloth and we had made paneer I could not help but shout PANEER!

Well let me go back to the beginning. I had a birthday recently. To celebrate  I wanted to make an Indian menu I saw in the March issue of Food Network Magazine. So Mom and I decided to spend my birthday cooking for the family. The menu was all veggies; Saag Paneer, Cilantro Lentils and Lemon Cumin Rice. We knew that would not fly with a few family members so we also selected a Tandoori Chicken recipe. Believe it or not the hardest part was the shopping. Between Mom and I we had to go to five stores. That was in addition to the spices we already had on hand. Most of the spices were for the Tandoori Chicken. Fenugreek and Black Cardamon were the most allusive spices to find. But, all the shopping and cooking was so worth it. Everything was so good. It was a lot of food. I could have been happy with any two dishes from the menu. But then I would have missed the experience of having the other recipes. I will make all of the recipes again, just not at once. I was a bad blogger and forgot my camera. Below is a dinner plate photo from my sisters phone and a link to each recipe and a review. I totally recommend Indian Night as a birthday celebration.

Shown above in the photo counter clockwise:

Saag Paneer
This dish was delicious. I think it was the families favorite. See those nice brown little squares next to the spinach, that is the PANEER! We made it from milk, yogurt and lemon juice. It was so easy and it fried into little golden nuggets resembling potatoes. It taste a little like a firm ricotta. We took a short cut with the spinach and just sauteed the fresh baby spinach in the onion and spices. The recipe said to blanch and squeeze out extra liquid. I know why now. Just when I announced to Mom that I thought we got away with our short cut, the spinach released all its delicious liquid. You can see it in the photo. Lesson learned.

Cilantro Lentils
I thought this dish was going to be earthy tasting like other lentil dishes. I was also skeptical of the turmeric. But the last minute addition of cilantro and lemon juice makes is bright and tangy. The turmeric was undetectable, you do taste the spice of the cayenne. So delicious! It was a little soupy at first. I thought we would need bowls, but it continues to thicken. It was quite thick when it cooled.

Lemon Cumin Rice
This dish it the perfect complement to any of the other dishes. It was the easiest dish to prepare and fast. Soaking the rice makes the cooking time really short. Loved the lemon, cumin, onion and almonds in the rice. My Dad and sister are not cumin fans but they liked this rice.

Tandoori Chicken
This dish was the families second favorite dish of the night. It was also the most time consuming. It requires the most exotic ingredients. All the other recipes you should be able to find the ingredients at your grocery store. This one on the other hand may require a trip to a specialty store or even on-line shopping. My favorite find or purchase was the black cardamon. I finally found it at Bao Bao the international grocery store. It is really fragrant and smoky. The chicken was very moist. The spice mix was very well balanced. I could not pick out just one spice. It makes a lot of marinade when mixed with the yogurt. We actually only made half the recipe. I suggest using a very large pan to brown the chicken. You will get more of a crust on the chicken if they are not touching in the pan. I can't wait to try this recipe on the grill. I think it would be delicious.

Linking to:
Carole's Chatter: Food on Fridays: Lentils & Dried Pulses

Tuesday, April 2, 2013

Two Potato Salad with Sour Cream

This is not your typical potato salad. It is so different and so good! I discovered the recipe in a cookbook I bought at one of those Southern Living parties. Wine, Food & Friends by Karen MacNeil gives meal plans and wine parings by seasons. This Two Potato Salad was part of a summer barbecue for eight. The original recipe was for 3 lbs of potatoes and used creme fraiche. I use less potatoes and sour cream. I have not found creme fraiche at my grocery store yet. The sour cream and vinegar is excellent! It really makes the sweet potatoes more savory than sweet. All in all it is still sweet compared to a typical potato salad. I would describe it as sweet and tangy. The red potatoes stay whole and the sweet potatoes mash up into the sour cream and chive dressing. Delicious with grilled chicken, pork and ham. I have made it several times and used light sour cream and fat free greek yogurt. Both are great and adds to the tangy flavor. Would be great to take to a potluck. I highly recommend the recipe and the book.

Two Potato Salad with Sour Cream
Adapted from: Wine, Food & Friends by Karen MacNeil
Serves 6 to 8


1 pound small red potatoes, halved
1 pound peeled sweet potatoes, cut into 1-inch pieces
3 tablespoons white vinegar
3/4 cup sour cream
1/4 cup chopped fresh chives
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash red pepper flakes


Place potatoes in a large Dutch oven; cover with water. Bring to a boil; reduce heat, and simmer 18 minutes or until tender. Drain. Place potatoes in a large bowl. Drizzle with vinegar; toss gently to coat. Let cool to room temperature.

Combine sour cream and remaining ingredients, stirring with a whisk. Add to potatoes, tossing gently to coat.

Easter Dinner Plate
shown with Baked Ham and
Green Vegetable Medley

Linking to:
Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays

Monday, April 1, 2013

Green Vegetable Medley

This has been an Easter tradition for many years now. Sometimes we call it "Spring Mix". It is amazing how great this blend of vegetables tastes. They are just seasoned with a little butter, salt, black pepper and red pepper. How simple is that? I suggest every time you see pretty asparagus you make this dish. It is really that good. The original recipe called for mature spinach leaves torn and only 4 oz of fresh peas. We find it hard to find fresh peas so we adapted the recipe a little. We use frozen peas and baby spinach, which is always available. This dish is definitely not just for Easter.

Green Vegetable Medley
Adapted from: Martha Stewart
Serves 4


1 teaspoon salt
1 bunch thin asparagus, ends trimmed if tough
1 tablespoon unsalted butter
1 small leek, dark-green leaves trimmed, sliced into 1/4-inch-thick rounds (about 1 cup)
1 (5 - 6 oz) bag baby spinach
10 oz frozen green peas
Pinch freshly ground pepper
Pinch red pepper flakes


Place sliced leeks in a large bowl of water to let any sand settle to the bottom.

Fill a twelve inch skillet with about one inch of cold water. Place over high heat; bring to a boil. Add 1/2 teaspoon salt. Add asparagus and simmer until tender, 3 to 4 minutes. Remove asparagus from skillet, and transfer to serving plate. Season with a little salt, black pepper and red pepper flakes. Pour off water from skillet.

Return skillet to heat, and melt butter. Remove leeks from the surface of the water and add to the skillet. Cook until just tender, about 2 minutes. Add spinach and peas, season with salt, black pepper and red pepper flakes; cook until spinach is wilted and peas are tender, about 3 minutes. Turn the vegetables out of the skillet over asparagus, and serve immediately.

Easter Dinner Plate
shown with Baked Ham and

Linking to:
Buns in My Oven: What's Cookin Wednesday
Ms. enPlace: See Ya in the Gumbo
Carole's Chatter: Food on Friday - Easter Foods

Cucumber Melon Salad

I LOVE this salad! So refreshing! The lime and mint is so good with the melon. I have made it several times now. The recipe comes from Cuisine at Home. It is actually what they suggest as a side to the Turkey Lettuce Wraps I recently posted. I have yet to serve it with them though. It was great with the ham. Be sure to try it when those melons are at their peak this summer. You will not be disappointed.

Cucumber Melon Salad
Source: Cuisine at Home; July/August 2012
Makes 4 servings (5 cups)


2 cups cubed cantaloupe
2 cups cubed watermelon
1 cup seeded, thinly sliced cucumber
1/4 cup fresh lime juice
2 Tbsp. light brown sugar
1 Tbsp. minced lime zest
1/2 cup chopped fresh mint or basil
Coarse salt to taste


Combine cantaloupe, watermelon, and cucumber in a bowl.

Whisk together lime juice, brown sugar, and zest, then toss with fruit mixture to coat. Stir in mint right before serving; season with salt.

Per serving: 87 cal; 0 g total fat (0 g sat); 0 mg chol; 17 mg sodium; 22 g carb; 2 g fiber; 2 g protein; 2 WW Points Plus.

Linking to:
Buns in My Oven: What's Cookin Wednesday
Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays
Carole's Chatter: Food on Fridays - Melon

Baked Beef Dip

I remember my Mom making this to bring to family friends when they would play cards for pennies. It was also at most New Year's Eve celebrations and Super Bowl game parties. It is very savory and creamy. I think she served it with Ruffles potato chips. Today we love it with pretzel crackers or chips. It is great hot or cold. If you do serve it cold be sure to toast the pecans first. This is one of the dishes my sister brings to food days at work. We made it  Saturday night so she could take it to work for an Easter treat for all of those who had to work.

Baked Beef Dip
Makes about 4 cups


1 (2.25 oz) jar of sliced dried beef, rinsed and chopped
2 (8 oz) pkgs. of cream cheese, softened
1 cup sour cream
1/4 cup milk
4 tsp. minced onion
1/2 tsp. garlic salt
2 dashes Tabasco sauce
2 dashes Worcestershire sauce
1 cup chopped pecans
Flip Sides Pretzel Crackers


Combine all ingredients except pecans and crackers. Spoon into baking dish and top with nuts. Bake in a 350°F oven for 20 minutes. Cool for 10 minutes before serving with crackers.

Variation: Don't bake, serve chilled with toasted pecans. Serve with crackers or vegetables.

Shown before baking

Linking to:
Buns in My Oven: What's Cookin Wednesday
This Gal Cooks: Marvelous Mondays
Carole's Chatter: Food on Fridays - Finger Foods for Parties

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