Saturday, October 1, 2011

Sticky Baked Wings



  • 3 pounds chicken wings
  • 2 tablespoons olive oil
  • 1/2 cup soy sauce
  • 2 tablespoons ketchup
  • 1 cup honey
  • 1 clove garlic, minced
  • salt and pepper to taste


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
  3. Bake in preheated oven for one hour, or until sauce is caramelized.

Lisa C. . . . .

Thursday, September 29, 2011

Friday, September 23, 2011

General Tsao Chicken



1/2 cup cornstarch (corn flour)
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth


3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch (corn flour)
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers


Mix 1/2 cup cornstarch with water.
Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, and chicken broth .
Stir until sugar dissolves.
Refrigerate until needed.

In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.
Stir in egg.
Add 1 cup cornstarch and mix until chicken pieces are coated evenly.
Add cup of vegetable oil to help separate chicken pieces.
Divide chicken into small quantities and deep-fry at 350 degrees until crispy.
Drain on paper towels.

Place a small amount of oil in wok and heat until wok is hot.
Add onions and peppers and stir-fry briefly.
Stir sauce and add to wok.
Place chicken in sauce and cook until sauce thickens.

Lisa C. . . . .

Friday, September 16, 2011

Turkey Meatloaf



  • 3 cups chopped yellow onions
  • 2 tablespoons good olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
  • 1/3 cup Worcestershire sauce
  • 3/4 cup chicken stock
  • 1 1/2 teaspoons tomato paste
  • 5 pounds ground turkey breast
  • 1 1/2 cups plain dry bread crumbs
  • 3 extra-large eggs, beaten


Preheat oven to 325 degrees F.
In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes.
Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.
Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl.
Mix well and shape into a loaf on an ungreased sheet pan.
Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through.

**A pan of hot water in the oven under the meatloaf will keep the top from cracking.
**I also like to make them in muffin tins.. The gremlins love them and the leftovers freeze easier.. (Who doesn't LOVE individual servings..

Lisa C. . . . .

Thursday, June 2, 2011

Sesame Chicken


3 whole boneless chicken breasts


2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons cornstarch (corn flour)
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil

Sauce for Sesame Chicken:

1/2 cup water
1 cup chicken broth
1/8 cup vinegar (Guide notes: I find that a little low. It all depends on how sweet you want the sauce; for a sweeter sauce use less vinegar)
1/4 cup cornstarch (corn flour)
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)

2 tablespoons toasted sesame seeds

3 1/2 - 4 cups peanut oil for deep-frying


Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.

To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.

To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.

Just before you are finished deep-frying, bring the sauce back up to a boil.

Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

Lisa C. . . . .

Thursday, May 26, 2011

Grilled Asian Wings


24 chicken wings


1 Tbsp fresh ginger, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, chopped
2 Tbsp brown sugar
6 Tbsp soy sauce
4 Tbsp sesame oil


1. Combine the marinade ingredients and stir to blend. Reserve a small amount to use for basting.

2. Place wings in the rest of the marinade and turn to coat them.
Cover and refrigerate for at least 2 hours, turning the wings several times.

3. Remove wings from marinade and grill them at medium heat, basting often with the reserved marinade.

Cook thoroughly for about 20 minutes or until the meat is tender.

Lisa C. . . . .

Thursday, April 21, 2011

Crusty French Bread

Babble Post Baguette2 150x150 Crusty Baguettes Made Fresh in 30 Minutes

  • 2 cups very warm water
  • 1 packet yeast
  • 2 tablespoons sugar
  • 1 1/2 teaspoon salt
  • 3-4 cups flour


Preheat the oven to 425 degrees.
In a large bowl, whisk together the warm water, yeast, and sugar.
Set the bowl on top of your preheating oven for ten minutes.
Stir in the salt and add the flour a half-cup at a time, until the dough becomes soft but not sticky.  Knead the dough until elastic.
Cut the dough into four even pieces.
Roll each of them into four long, thin ropes.
Twist together two of the ropes to form one loaf.
Twist the other two ropes together to form a second loaf.
Transfer both onto a large baking sheet lined with parchment paper.
You can now bake the loaf right away (if you’re in a hurry) or allow it to rise for an additional 15-30 minutes on top of your warm oven.

Tip: Fill a large bowl with 3-4 cups of ice.  Open your hot oven and place the baking sheet with the baguettes inside, then toss the ice cubes on the bottom of the oven and quickly shut the door.  Do NOT open your oven for 15 minutes.  Bake until golden brown, about 15-18 minutes. 

Lisa C. . . . .

Monday, April 18, 2011

Honey Lemon Cough Drops


2 C. sugar
1/2 C. honey
3/4 C. water
juice of 1/2 lemon
1-2 Zinc tablets, crushed (optional)
1-2 Vitamin C tablets, crushed (optional)


Butter an 8"x8" pan. Set aside.

Place sugar, honey and water in medium saucepan. Place pan over medium heat.  Cook and stir until mixture boils, stirring constantly to dissolve the sugar. 

Turn the heat down to med.-low and continue to lightly boil , stirring occasionally until a candy thermometer reads 285 degrees (soft crack). Approx. 20 minutes total.

Remove from heat, stir in lemon juice. Add zinc and Vitamin C (if desired), letting mixture cool for 1-2 minutes. 

Pour into prepared pan.  Cool for 10 minutes, score top of mixture.  If not cool enough to score, wait a few minutes and try again.

Cool completely.  Break into pieces using score lines. 

You can wrap pieces individually or store in a baggie or other container until ready to use.

Store in a cool dark place.

Lisa C. . . . .

Sunday, April 17, 2011

Stuffed Shells


  • Salt
  • 8 pieces jumbo pasta shells
  • 1 1/2 pounds ricotta cheese (can use reduced fat or skim)
  • 1 white onion, finely chopped
  • 1 pound mozzarella, grated
  • 1/2 cup fresh grated Parmigiano-Reggiano
  • 6 leaves fresh basil, torn 
  • 1 cup shredded Asiago
  • 1/4 cup chopped flat-leaf parsley
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, Crushed
  • 1 can (28 ounces) crushed tomatoes
  • Freshly ground black pepper
  • 1 Egg Beaten


  • Preheat oven to 450 degrees F.

  • Bring a large pot of salted water to a boil. 
  • Add pasta and cook according to the directions on the package for Al Dente.   Drain pasta and cool.
  • Combine ricotta, with 1/2 of the other cheeses (Mozzarella, Asiago, and Parmasiano.) Add parsley salt, pepper, and egg to the cheeses and stir to combine.
  • Over moderate heat add oil, garlic and onions. Saute onions and garlic 5 minutes. Add tomatoes and season sauce with salt and pepper ( I like to add a little red pepper flakes for an extra kick).
  • Simmer sauce 5 minutes and stir in basil leave. 
  • * If you have a little Marinara Sauce or prefer Meat sauce, that can ALSO be used.


  • Pour a little sauce into the bottom of a shallow medium sized casserole dish. 
  • Fill shells with filling  and arrange them seam side. 
  • Top shells with remaining sauce and remaining cheeses. 
  • Cook 6 to 8 minutes uncovered, to melt cheeses , or till you see the sauce bubble.
 **Feel free to get inventive with these.  I have added spinach, ham,  to the cheese filling, filled with meat, added a layer of sliced Italian sausage to the bottom of the pan, etc.  Get creative, and ENJOY!!! (BTW.  They freeze WONDERFULLY, I usually make two or three pans and freeze for later..)

Lisa C. . . . .

Thursday, April 14, 2011

Monday, April 11, 2011

Italian Bread Dip

 Babble Post Baguette Dip 300x270 Carrabbas Copycat Recipe: Italian Bread Dip


4 fresh garlic cloves
1 tablespoon crushed red pepper
1 teaspoon peppercorns
1 small bunch fresh oregano
1 small sprig fresh rosemary
1 cup fresh basil
1 tablespoon dried parsley
1/4 cup Parmesan cheese

Fresh ground sea salt to taste


Place all ingredients together in a small food processor.
Pulse in the food processor until the mixture becomes well mixed.
Sprinkle a bit of the mix onto a small plate.
Drizzle olive oil over the mix.
Dip big pieces of fresh bread into the oil mixture.

Lisa C. . . . .

Friday, April 8, 2011

Chicken Teriyaki


1/4 cup lite soy sauce
3 tbsp prepared spicy brown mustard
1 tbsp firmly packed brown sugar
1/2 tsp ground ginger
1 tbsp sesame seeds
1 sliced thin medium onion
1 cut in half garlic clove
2 tbsp vegetable oil
4 skinned boned chicken breast halves, each about 4 oz


In medium bowl, whisk together soy sauce, mustard, sugar and ginger;
set aside.

In large, nonstick skillet, over high heat, toast sesame seeds until golden brown, about 4 minutes; remove from pan and set aside.

In same skillet, saute onion and garlic in oil until soft, about 5 minutes, if desired, discard garlic clove halves. Add chicken and soy sauce mixture to skillet. Cover and simmer, turning chicken over once, until chicken is cooked through.

To serve, place chicken on platter, pour sauce and vegetables over chicken and sprinkle with sesame seeds.

Garnish with scallion fan.

Lisa C. . . . .

Wednesday, April 6, 2011


  • 2/3 c shredded part-skim mozzarella cheese .
  • 3 oz turkey pepperoni .
  • 2 roasted red peppers, sliced .
  • 3 oz prosciutto ham .
  • 1 (10 oz) can put in the fridge pizza dough

  • Preheat oven to 375 and spray a cookie sheet with nonstick spray.
  • On a lightly floured surface, press pizza dough into a 9x12 rectangle.
  • Top with mozzarella, leaving a 1/2 to 1 inch border.
  • Top with prosciutto, pepperoni & sliced roasted red peppers.
  • Roll up jelly-roll style, seal the edges & place seam-side down on the baking sheet.
  • Bake at 375 for about 25 mins or until golden.
  • Serve with a side of warm marinara sauce for dipping.

** Again creativity is the key... I've made mine with mini meatballs instead of prosciutto and peperoni, I've also made it with cubed ham and cheddar.. Yummmmm ... You know your guests, and what they're into..


Lisa C. . . . .

Thursday, March 24, 2011

Spanish Croquetas


  • 1tsp spoon of olive oil
    2 tsp spoons of flour
    1cup of milk
    1 Egg
    1/4 cup of bread crumbs
    5 oz of ham, cut into small pieces (or ground)


  1. Put the oil in a frying pan and warm it. 
  2. Once the oil is warm (but before it is so hot that smoke rises from it) remove the pan from the heat and add the flour to the oil. 
  3. Stir with a wooden spoon until it becomes a paste.
  4. Place the pan on the heat again and add the milk, little by little, stirring the mixture all the time until it is cooked and even. 
  5. Add the nutmeg, a pinch of salt and the ham. 
  6. Cook in the pan until the mixture is stiff, continuously stirring.
  7. Spoon mixture into a bowl and let it cool. 
  8. Beat the egg. 
  9. Once the mixture is cool, make small portions and mould them with your hands into the shape of a croqueta (oval). 
  10. Dip each croqueta into the beaten egg and then dip it into the breadcrumbs.
  11. Place each croqueta separately on a plate. 
  12. Fry the croquetas in a pan with enough oil to cover them until they are golden brown and crispy. 
  13. Serve straight away.

Lisa C. . . . .

Sunday, March 20, 2011

Guilt Free O Rings

HG’s Lord of the Onion Rings


1 large onion
1/4 cup original Egg Beaters**
1/2 cup crushed Fiber One


Preheat oven to 375 degrees. Cut edges off onion, and remove outer layer. Cut onion into 1/2 inch wide slices, and separate into rings. Next, fill a small bowl (just large enough for onion rings to fit in) with Egg Beaters. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Pour crumbs onto a small dish. One by one, coat each ring in egg and then crumbs (give each ring a shake after the egg bath). Place on an oven-safe baking dish sprayed with nonstick spray. Cook for 20-25 minutes, flipping rings over about halfway through. Serves one!

Thanks Hungry Girl for the recipe

Lisa C. . . . .

Friday, March 18, 2011

WonTon Soup


½ lb. ground chicken, veal or lean pork
2 green onions, finely chopped
2 tsp. grated fresh ginger root
1 tsp. cornstarch (corn flour)
1 tsp. lite soy sauce
6 drops hot pepper sauce
18 wonton wrappers


4 cups chicken broth
2 tsp. lite soy sauce
1 tsp. sesame oil
¼ tsp. hot chili paste
Salt and freshly ground black pepper
1 cup shredded fresh spinach or watercress
1 green onion, thinly sliced


Wontons: In bowl, combine ground chicken, green onions, ginger root, cornstarch, soy sauce and hot pepper sauce; mix until well blended. Lay wonton wrappers on work surface. Place spoonful of ground chicken mixture in center of each one.

Moisten edges with water. Fold each wrapper in half to form triangle; press edges to seal. Arrange in steamer basket. Cover and steam over boiling water for 3 minutes.

Meanwhile, in large saucepan, combine broth, soy sauce, sesame oil, and hot chili paste. Bring to boil. Season to taste with salt and pepper.

Just before serving, stir in spinach until wilted.

Place 3 wontons in each bowl. Ladle soup over top.
Garnish with green onions.

Lisa C. . . . .

Tuesday, March 15, 2011

Baked Cornmeal Empanadas


2 cups precooked yellow cornmeal (masarepa)
3 cups hot water (almost boiling)
1 tablespoon sazon goya with azafran (3 packets) (optional but soooo worth it )
1/2 teaspoon salt
Beef Filling


  1. Measure the masarepa into a large bowl, add the sazon, and salt and mix well; 
  2. add the water and mix to form a dough (it will be a little wet and rubbery); let stand while filling is prepared.
  3. Cook your Beef filling.
  4. Preheat Oven to 400〫

  1. Break off golf ball sized sections of dough (1.5 oz) and roll in your hands into a ball; place between plastic wrap and flatten with the heel of your palm into a 6 inch disc.
  2. Peel away plastic from top only and scoop plastic and disc into your palm; place a heaping tablespoon of filling in center then fold disc and pinch closed; slightly flatten to distribute filling.
  3.  Bake on greased baking sheet 25-30 minutes at 400F. until lightly browned. 

Saturday, March 12, 2011

Mexicali Burger Wrap

 Mexican Beef Burgers Recipe



  • 1 small jalapeno finely chopped
  • 2 eggs, lightly beaten
  • 1/3 cup salsa
  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds ground beef
  • 3/4 cup finely crushed corn chips
  • 8 flour tortillas (10 inches), warmed


  • In a large bowl, combine the first seven ingredients. Crumble beef and chips over mixture; mix well. Shape into eight patties.
  • Grill, over medium heat
  • Wrap burgers and desired toppings in tortillas.

Top with...

  • Guacamole
  • Shredded cheddar cheese
  • Shredded lettuce
  • Pico De Gallo
  • Sour cream
  • Jalapenos
  • All of the above... YUM!!

Wednesday, March 9, 2011

Chocolate Pudding Pie


  • 1 Pie Crust
  • 1 3.4 oz pkg Vanilla instant pudding pie filling
  • 1 3.9 oz pkg chocolate instant pudding and pie filling
  • 1 cup milk
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 pt. Vanilla ice-cream softened
  • Whipped topping
  • 1 square semi-sweet chocolate


  1. Prepare Pie Crust.
  2. Blend pudding mixes and milk
  3. Fold in spices and ice-cream.
  4. Spoon mixture into prepared pie crust and freeze for at least 4 hours.
  5. Decorate: Top with Whipped topping Dollops and shaved chocolate curls.

Sunday, March 6, 2011

Turkey meatballs


 Picture of Mini Turkey Meatballs Recipe



  • 1 small onion, grated
  • 3 garlic cloves, minced
  • 1 large egg
  • 1/4 cup dried bread crumbs
  • 1/4 cup chopped fresh Italian parsley leaves 
  • 1/4 cup chopped fresh Cilantro
  • 1/4 cup grated Parmesan
  • 1/4 cup grated Pecorino Romano
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound ground dark turkey meat
  • 3 tablespoons olive oil
  • 26 ounces Marinara Sauce, or store-bought marinara sauce.


Add the onion, garlic, egg, bread crumbs, cilantro, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.

Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat. Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper.

Thursday, March 3, 2011

Alfredo Sauce (Low Fat Optional)


  • 1 quart heavy cream  (LF? I use fat free cream cheese)

  • 1/4 pound butter (LF? Margarine)  

  • 1/2 cup grated Parmesan cheese - (LF? Fat free Parmesan)

  • 2 1/2 tablespoons garlic, chopped

  • 1 cup white wine (chardonnay works well)

  • 1 tablespoon sea salt

  • 1 teaspoon white pepper

  • Directions: 

  •  Over medium-low heat, mix all ingredients (except wine) until evenly blended.

  • Bring to a boil.

  • Cook until the volume is reduced by half.

  • At this point, reduce the heat, add the wine mixture to the sauce and stir for 15 more minutes (do not boil)add salt and pepper to taste.

  • Sunday, February 27, 2011

    Crock Pot Dominican Bean Soup

    sancocho habichuelas


    4 cups of Cooked Beans
    7 cups water
    2 small red onions diced
    1 chicken bullion cube
    1 tsp chopped parsley
    1 tbsp chopped cilantro
    1 tbsp tomato sauce
    2 roma tomatoes diced
    1 tbsp olive oil
    1 lb smoked pork chops in bone
    1 lb Linguiza sausage cut up
    ½ tbsp finely chopped garlic
    1 pinch oregano
    ½ lb yams peeled and cubed (1/2" cubes)
    1 tsp salt
    2 green plantains peeled and cut into 1/2" rounds


    1. Heat the oil and sautee onion and garlic with a pinch of salt.  
    2. Once onions are translucent, add sausage and brown.
    3. Add to crock pot along with remaining ingredients.
    4. Cook on high till plantains and yams are tender to a fork, and soups consistency is thick.
    **Serve with rice and Avocado**


    Friday, February 25, 2011

    Pumpkin Pie


    • 1 Pie Crust
    • 1 can (15 oz) Pumpkin pie filling 
    • 2 eggs
    • 3/4 cup Granulated sugar
    • 1/2 tsp salt
    • 1 tsp ground cinnamon
    • 1/s tsp ground ginger
    • 1/4 tsp nutmeg
    • 1 1/2 cups (12 oz can) evaporated milk


    1. Prepare Pie Crust
    2. Preheat oven to 425 F
    3. Combine ingredients and mix well.
    4. Bake for 15 minutes, and reduce heat to 350 F.
    5. Bake for 50-55 more minutes or until done. (knife inserted in center of pie comes up clean)
    6. Cool,
    7. Enjoy

    Wednesday, February 23, 2011

    Asian Burger


    • 1/2 cup chopped cucumber, seeded if large
    • 1/4 cup thinly sliced green onion
    • 1/4 cup chopped carrot
    • 1/2 cup rice vinegar
    • 2 tablespoons mirin (Japanese rice wine)
    • 1 teaspoon white sugar
    • 2 pounds ground pork
    • 2 tablespoons tamari sauce
    • 1 tablespoon toasted sesame oil
    • 1 teaspoon mirin (Japanese rice wine)
    • 1 tablespoon grated fresh ginger
    • 1 tablespoon chili garlic sauce
    • 1 teaspoon fish sauce
    • sesame seed hamburger buns


    1. In a bowl, mix together the cucumber, green onion, carrot, rice vinegar, 2 tablespoons of mirin, and sugar until the mixture is well blended. 
    2. Refrigerate 3 hours to overnight.
    3. Place the pork in a mixing bowl, and lightly combine with tamari sauce, sesame oil, 1 teaspoon of mirin, ginger, chili garlic sauce, and fish sauce. 
    4. Divide the meat into 6 equal parts, and form each part into a patty. 
    5. Refrigerate for 1 hour.
    6. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
    7. Grill the burgers until the meat is no longer pink inside and the outside is crisp and brown, about 5 minutes per side. 
    8. To assemble, place a burger on a sesame seed bun, and pile about 1/4 cup of the pickle mixture onto the burger. 


    Monday, February 21, 2011

    Thumbprint Cookies


    • 2 cups sifted flour
    • 1/2 tsp salt
    • 1 cup butter (NO substitutes)
    • 1/2 cup superfine sugar
    • 2 tsp vanilla extract
    • your preferred Jam 
    • 1/2 cup sifted confectioners sugar

    Directions :

    1. Sift together flour and salt, set aside.
    2. Cream butter and sugar unlit light and fluffy, add extracts.
    3. Slowly mix in flour.. 1/2 cup at a time until JUST blended.
    4. Chill dough for 1-2 hours
    5. Preheat oven to 350 F
    6. Meanwhile shape dough into 1" balls and space them about 2" apart on ungreased baking sheets.
    7. Make deep thumbprints in the center of each ball and fill with preferred jam or filling.
    8. Bake for 15 minutes or until cookies are the color of pale sand.
    9. Transfer to a wire cooling rack to cool.
    10. Once cooled, dust cookies with confectioner's sugar.
    **Tip** Can substitute 2 tsp of Vanilla for 1 1/2 and add a 1/2 tsp of almond extract.. also be creative with the filling.. Hershey's kisses work divinely... lol


    Monday, February 14, 2011

    Pico De Gallo



    • 1 1/2 cups seeded, diced tomatoes
    • 1/4 cup diced red onion
    • 1 tablespoon diced jalapenos
    • 1 tablespoon minced garlic
    • Juice of 2 limes
    • 2 tablespoons cilantro chopped
    • 2tbsp EV Olive Oil
    • Salt and pepper


    In a bowl combine all ingredients.