Grilled Corn on the Cob with a Parmesan Crust

Grilling corn has become the 'new' way I cook corn. I no longer boil it. I haven't in several years ever since I discovered this method.

Grilling, cooks the corn, then gives it a little bit of blackening so when you bite into the cob you taste the sweet burst of corn as well as the salty crust of Parmesan and the slightly charred blackened snap.

It reminds me of kettle corn the way it's salty and sweet at the same time. I love kettle corn. It's my absolute favorite. 

But that's a story for another day.

Grilling corn is also super easy. All you need is some husked fresh sweet corn, a little olive oil, a brush, and some spices. That's all.

And if you are already at the grill cooking chicken (like I was) then it's a one stop meal. Heat everything on the grill, take it off, and BAM! You're ready to eat!

It's the perfect side dish to serve with anything that you are grilling and it means no messy oven scenes or skillet nightmares, just one big 'ol grilling mess!


Now, that's what I call fun and a great way to celebrate our 4th of July weekend!


Now on with the recipe!

Grilled Corn on the Cob with Parmesan Crust

6 Ears of Sweet Corn; husks removed

2 tbsp. Olive Oil

1 tbsp. Seasonal Salt

1 tbsp. Black Pepper

1 tbsp. Cayenne Pepper

1 tbsp. Garlic Powder

1/4 Cup Parmesan Cheese

1. With husks removed place the corn right on a grill that has been heated to 300-325 degrees. Brush one side of the corn cob with olive oil. Then sprinkle that same side with salt, pepper, cayenne pepper, and garlic powder. Turn the seasoned side down. Close the lid and cook for 10-15 minutes. 

2. Then turn and brush the other side with the remaining olive oil and sprinkle with spices and turn the cob so the uncooked side is down (or the newly seasoned side). Cook for another 10-15 minutes. Be careful not to char the corn, continue to check it and turn it if need be. The corn will pop and sizzle and slightly blacken. This is exactly what you want to happen!

3. Once the corn has been grilled and is sufficiently cooked and blackened. Place in a large serving platter or bowl and sprinkle with Parmesan cheese. Serve immediately with the delicious slow grilled spicy chicken wings, or grilled chicken, or Slap Yo Mama Burgers!

Servings: 6


Nutritional Skinny:


120 calories / 4 g fat / 17 g carbohydrates / 2.4 g fiber / 4.1 g protein

Mental Health Benefit: Corn is one of those vegetables that I usually over look nutritionally. However, it's a great source of complex carbohydrates, essential fatty acids, and fiber (which none of us get enough of). It also is a decent source of vitamins B, C, and E as well as having a pretty good amount of folic acid. So, let's not over look the sweet, perfect little corn cob in the grocery store. It too has value!

Chicken and Roasted Corn Chowder

Today is June 7th (just happens to be my sister's birthday--- Happy Birthday Grace!), and it's rainy and about 50 degrees outside. It's supposed to be like this for the next seven days. 

Please excuse me if I don't jump with joy over this forecast. Where's my 85 degrees and sunny?

But, on with more exciting things. The cold inspired me to make come warm-your-soul Chicken and Roasted Corn Chowder on Friday night for family. I was feeding my boyfriends seven year old nephew, eleven year old niece, my honey, and his brother.

The picky youngsters had me a little bit nervous, but this Chicken and Roasted Corn Chowder melted their resolve to just eat cookies. I think it had a little something to do with the sweet bursts of corn along with the salty ham chunks, and the creamy broth holding it all together. 

But I'll let you be the judge..

We ate the leftovers yesterday and it was just as good, if not better, than the original day. It took me a little bit of time to roast the corn, chop the chicken, dice the vegetables, etc, but it was worth the effort. But if you don't have as much time, I've included time saving tidbits for those who may be a little more rushed!

Now on with the recipe!


Chicken and Roasted Corn Chowder

3 Ears Sweet Corn; Husked
1 tbsp. Olive Oil
1 White Onion; Minced
7 Cloves Garlic; Minced
1 tsp. Salt
2 tsp. Black Pepper
2 Bone-less Skin-less Chicken Breasts; Diced
5 Cups Low Sodium Chicken Broth
2 (10 ounce) Cans Herbed Cream of Chicken Soup
2 Cups Celery; Minced
3 Yukon Gold Potatoes; Minced
1 Cup Ham; Diced
2 Bay Leaves
8 Ounces Light Philadelphia Cream Cheese
1. Preheat the oven to 350. Husk the corn and spray the corn with cooking spray and sprinkle each ear with salt and pepper. Place on a cookie sheet and roast for 45 minutes. Once cooked remove from oven and allow to cool before slicing the corn kernels off the cob. ***Speedy Note: If you are a little rushed on time, you can add 3 cups of frozen corn and skip this step.

2. Meanwhile, minced the onion and garlic into small peices.

3. Heat a skilled with a tbsp. of olive oil, add the onion and garlic. While they are cooking add the salt and pepper to the sauteing vegetables. Continue cooking until onions become translucent.

4. Slice the chicken into small bite size cubes and add them to the onion and cook stirring just until the chicken is browned. 
5. Then minced the celery and add that to the skillet as well. Once the chicken has browned and the celery softened, about 3 minutes, transfer the chicken and vegetables to a crock pot set on low.

6. In a separate bowl combine the chicken broth and cream of chicken soup with a whisk. Pour over the top of the chicken and stir to combine.
7. Wash and mince the potatoes with the skin on and add to the crock pot. 

8. Minced ham and add the ham and the roasted corn (or frozen corn if using) and stir to combine. Add the bay leaves. Cover and cook for 5-6 hours.
9. In the last 30 minutes of cooking stir in the cream cheese and cook until melted! Serve with a sprig of parsley and crackers on the side! Delicious!

Servings: 10

Nutritional Skinny:


193.3 calories / 7.7 g fat / 13 g carbohydrates / 2.1 g fiber / 17.6 g protein


Mental Health Benefit: This chowder not only warms your soul, but it also packed with lean protein and lots of vegetables. If you have picky kids that refuse to eat their veggies, mask them in this delicious soup. The kids ate it up like crazy and had fun dipping pretzels in it too. It is also low in carbohydrates. The ratio of protein to carbohydrates will keep your energy consistent without having that 'post meal' energy dip. And believe it or not there are lots of health benefits to corn. It's high in folic acid and vitamins B1, C, and E along with having lots of dietary fiber. 

Chicken Chowder

Spicy Tomato, Corn, and Edamane Wintertime Soup

Yesterday, I went to visit my favorite cooking client. Okay, she's really my only one right now, but I am convinced that she would be my favorite even if there were others. She makes the most beautiful quilts and they just simply make me happy.

Soup was her idea. She always has great ones and I bounce off of her inspiration and build new healthy recipes. This soup was part of that inspiration. I have to admit I was a little wary about how simple it was. I mean we made it in about 20 minutes and then moved on to making Baklava (check my baklava blog for the recipe). When the Baklava was in the oven and we had made some cookie dough, (you'll have to stay tuned to see how I switched up the Almond Flour Cranberry Cookiesand made them lusciously chocolatey!) we sat down to a bowl. 

My instinct was to add a little fat free sour cream or even a little fat free half and half to give it a little pizzaz... a little creaminess even. But nope, my favorite client so brilliantly said, "Why don't we try it as is before we do any changing?" Sounded fair enough so we did.

And let me tell you ladies and gentleman... It was perfect just the way it is. The slight crunch of the edamame and the spicy kick of the red pepper flakes and chilies, along with the sweet burst from the corn were perfect all together. And the warmth of the soup was the perfect meal for a cold winter day when the sun finally decided to make a cameo appearance. She was right and I'm glad we didn't ruin the soup by tampering with it.

Have you noticed a pattern? Yep, I pretty much like to tamper with and change every recipe before I even try it! That's the Hot Mess in me!

Not to mention, this soup is low in calories (only 140 per serving), however still packed with over 7 grams of protein due to the edamame (which is packed with soy protein, especially good for us women who might need a little more estrogen in our systems!)

Give yourself the gift of a super easy and delicious winter time soup. You deserve a little boost and something easy to prepare. I'm sure your family love the flavors as much as I do! 

Here's to your health, wealth, and abundance!

Spicy Tomato, Corn, and Edamame Wintertime Soup

1 tsp. olive oil

1/2 white onion; diced

3 tablespoons garlic; minced

2 cups frozen whole corn kernels

2 cups frozen edemame peas; shelled

1 (28 ounce) can diced tomatoes

1 (10 ounce) can southwestern style tomatoes with chilies

2 cups low sodium chicken broth

1/2 cup dry white wine (we used pinot grigio)

1 tbsp. rosemary

1 tbsp. thyme

1 tsp. red pepper flakes

1. Heat the olive oil in a large soup pot over medium heat. Add the onion and garlic and cook for three minutes. Once the onions begin to blonde add the corn, edemame, and both cans of tomatoes (they really are the star of the show and I thought they deserved their own photo shoot). 

2. Stir to combine and add the broth, wine, rosemary, thyme, and red pepper flakes. Heat over medium until it bubbles.

3. Then turn the heat down to low and simmer for 30 minutes. This soup is so light and delicious. We served with a little bit of Parmesan cheese (I love it on everything!) and it was delicious just as is.

Servings: 6 


Nutritional Skinny:

140 calories / 2.75 g fat / 22 g carbohydrates / 3.8 g fiber / 7.3 g protein

Mental Health Benefit: Edamame is one of the great wonder foods. I guess it's sort of like the wonder woman of the vegetable family. Isn't it lucky? It is a complete protein containing all of the amino acid building blocks... without all of the fat that comes with animal proteins!  This little wonder food also provides antioxidant boosts from plant chemicals called isoflavones which basically means it helps us reduce our risk of heart disease by attacking free radicals (no not those kid of radicals with picket signs on the corner). Plus it's packed with fiber and creates an estrogen like effect on the body helping us protect our bones and teeth. Sounds too good to be true right? Well, think again... and you can add edamame to almost anything; salads, soups, casseroles, and it adds a sweet buttery bite sort of like a small moist lima bean.

 

Corn Scallop.. Perfect for Thanksgiving

We made it through our 1,500 mile road trip to Chicago. The weather was the worst possible. First there was a blizzard, then there was blowing snow and freezing rain, slick roads, until finally we are in Chicago and we woke up this morning to a raging thunderstorm outside.

The black cloud seems to have abandoned Charlie Brown in favor of our road trip. Luckily my sister predicted our lack of sanity and decided to cook us dinner when we got here so as not to scare the locals. (She is my brilliant big sister). Dinner was amazing and one of the highlights were these amazingly delicious Almond Flour Cranberry cookies. This recipe is going to be coming up on an upcoming blog. They are just surprisingly delicious!

And on a rainy day there is nothing better than cookies! But that's for another blog.

This blog we are going to talk about something that makes me really happy... Corn... Creamed corn to be exact.

With it we took a family recipe and cooked up a Corn Scallop that would be perfect addition to your Thanksgiving table. My honey got a recipe from his mother and started making it. Now in an effort to be completely honest with you. I made fun of him the whole time wanting to make changes to the recipe in my typical 'hot mess' style, but he wouldn't allow it. Thank Goddess he is as stubborn as me and we left the recipe alone. It was my favorite thing on our Pre-Thanksgiving Practice run table.

I mean seriously it makes me really really happy!

It literally begged me to eat it. It taunted me even the next day...

I ate it cold.

I couldn't keep it from my mouth...

I hope you enjoy it just as much as I do. And take my advice, leave the recipe just the way it is. And don't fight and be stubborn like me. Just listen to those that love you. Sometimes (but not many) other people can be right.

Corn Scallop

2 cans cream style corn

2 eggs; beaten

1 cup saltine crackers, crushed

1/2 cup smart balance butter

1/2 cup evaporated milk

1/2 cup shredded carrot

1/2 cup red pepper; minced

1 tbsp. minced celery

1 tbsp. minced onion

1 tsp. splenda

1 tsp. salt

1 cup shredded cheddar cheese (topping)

***Most of the effort in this recipe comes from the mincing, shredding, and dicing of vegetables. Once you do the veggie preparation it's a quick dish.

1. In a large bowl combine the cream style corn, eggs, saltine crackers, butter,  evaporated milk, carrot, red pepper, celery, onion, splenda, and salt. Mix with a large spoon until all ingredients are combined. 

2. Place in a baking pan and top with the shredded cheese. Bake in a 350 degree oven for 24-30 minutes. And enjoy! 

Servings: 20 (approx 1/4 cup)

Nutritional Skinny:


129 calories / 9 g fat / 7.2 g carbohydrates / .8 g fiber / 7 g protein


This also goes great with the squash puree recipe from my blog last week!

Mental Health Tip: The holidays are upon us and it is one of those times of year that we are stretched thin, moving fast, and our arms are overflowing with responsibilities. It is pretty easy to get 'out of bubble' and make decisions that we will regret. So let's you and me make a pact this holiday season. Let's take a deep breath, ask for help if we need it, and smile at ourselves and our loved ones.  When we feel frazzled, let's take a walk instead of getting upset, and let's take one moment at a time. One step, then the next. Today, I am going to take my own advice and I'm heading to the Botanical Gardens for a little sunshine and pretty scenery. I hope you get some pretty scenery in your day too!

Grillin' with Feelin'

After a wild and rowdy long weekend at Lake Charles, LA, with my Chicks I find myself home alone again. The weekend was an annual visit with my I AM Chick sisters. There was laughter, boat dancing, swimming, eating, and lots and lots of love. The trip started with me accidentally getting on the wrong airplane and ending up in Minneapolis instead of Salt Lake City! Ooops! As my Chicks said, I am a piece of work, and I ended up arriving in Houston at exactly the same time as I was originally planed.

 The rest of the trip was just as wild and just as fun! We stayed at the most beautiful lake house and saw gorgeous sunsets. There was lots of great food, prepared in Hot Mess style, and we did lots of fun things that I can't share on this blog... Let's just say that what happens in Lake Charles... Stays in Lake Charles!

Now I am faced with myself and the computer and trying to stay on task. A lot harder than originally believed when I got out of bed this morning... I find myself day dreaming, thinking, wandering around the house and generally distracting myself...

 Instead of finishing my outline, I decided to type up this blog in honor of my I AM Chicks. They are the wind beneath my wings, the laughter inside my tears, and the calm in the storm. This Grilled Chicken wings, Spicy corn on the cob, and delicious Apricot Chocolate Cheese-quakes are the perfect way to celebrate a sisterhood of the heart.

These recipes are also easy and the perfect way to celebrate the end of a great weekend, the end of summer and a whole new beginning awaiting all of us. I wouldn't change a thing... Not this cloudy day, not this cold weather, and especially not any of my friends, family, or sisters!

• I AM exactly where I want to be.
• I am grateful for the many blessings in my life.
• I am creating the life that I deserve, one recipe at a time!

Oh, and I am grateful for this fresh delicious sweet corn! What are you grateful for? These recipes I hope! ;)

Spicy Grilled Chicken

2 pounds chicken wings

Marinade:

1/4 cup hot sauce (we love Valentino's)

1 tbsp. garlic powder

2 tsp. Italian seasonings

2 tsp. cayenne pepper

1 tsp. Hungarian Paprika

1 tbsp. olive oil

2 tsp. cracked pepper

1. Combine the hot sauce, garlic powder, Italian seasonings, cayenne pepper, paprika, and olive oil using a whisk.

2. In a large bowl place all of the chicken wings. We prepare each of them by creating triangle shapes by placing the leg behind the drum stick. Add the marinade to the wings and turn to coat the chicken completely. Then cover with saran wrap. Allow to sit in the fridge for at least 2 hours, but it can be overnight if you have the time.

3. When ready to cook, heat your grill to 250 degrees. Place the chicken wings on the grill and cover. Check and turn every 20 minutes for 2 hours total. We are cooking these low and slow so they will fall right off the bone and be tender and delicious. After 2 hours place in a serving dish and eat with your fingers! Delicious!

Grilled Spicy Corn on the Cob

6 ears of sweet corn; husks removed

2 tablespoons olive oil

1 tablespoon salt

1 tablespoon pepper

1 tablespoon Cayenne pepper

1 tablespoon garlic powder

1/4 cup Parmesan cheese

1. With husks removed place the corn right on a grill that has been heated to 300 degrees. Brush each corn cob with olive oil on both sides. Then sprinkle each side with salt, pepper, cayenne pepper, and garlic powder. Close the lid and cook each side for 10-15 minutes. The corn will pop and sizzle and slightly blacken. This is exactly what you want to happen!

2. Once the corn has been grilled and is sufficiently cooked and blackened. Place in a large serving platter or bowl and sprinkle with Parmesan cheese. Serve immediately with the delicious chicken wings!

Apricot Chocolate Cheese-quakes!

Crust:

1 cup crushed chocolate wafer cookies (we used Pirouette chocolate fudge wafers)

1/4 cup milled flax seed

Filling:

8 ounces low fat Philadelphia cream cheese

1 cup low fat sour cream

2 cups fresh apricots; pitted and sliced in half (about 3-4 apricots)

1 teaspoon vanilla

1/2 cup splenda

1 eggs

1 tablespoon brandy (we used E & J)

3 ounces dark chocolate (we used Hershey's dark chocolate)

To make the crust:

1. Crush up a cup of the chocolate wafer cookies and add the milled flax seed and stir to combine.

2. Line a muffin tin with cupcake liners. Spray with non-fat cooking spray. Reserving 1/4 of a cup , sprinkle the cookie and flax seed mixture into the bottom of each of the muffin tins using about 1-2 tablespoons per muffin. Spray the crust with a little bit of cooking spray to seal. Set the muffin tins aside and preheat the oven to 350 degrees.

To make the filling:

3. In a food processor, combine the cream cheese, sour cream, apricots, vanilla, splenda, egg, and brandy. Process until smooth. Add the chocolate breaking into small pieces at the end and process for another 20 seconds.

4. Pour the filling into each muffin until full and bake for 30 minutes.

Topping and eating...!

5. Once done the top should be only slightly jiggly.

6. Remove from oven once the top is set and spread a teaspoon of sugar free apricot jam (we love Smucker's) and sprinkle with the remaining cookie crumb mixture.

7. Allow to cool in the refrigerator for at least one hour and devour! Bon Appetite!

Mental Health Benefit: These recipes are easy, healthy, and best of all they are fresh and no matter what the weather is like near you they are the perfect way to celebrate summer. Hang on to the very last drops of this summer time bliss. With fall comes great things too, but that doesn't mean that we can't celebrate the hot mess bliss that summer brings us all. As you pack yourself or your kids up for school celebrate the lasting summer with one more delicious outdoor cooked meal!

Sending you love from my kitchen to yours!

~ "Little Hot Mess" In the kitchen!

Stay and celebrate

A dear friend of mine, Joe, just celebrated a birthday on Sunday. Joe, much like me, moved to The Flathead Valley in search of something bigger. Coincidentally that meant leaving his family and friends back in California. Since my mom and I love hosting parties and Joe is a wonderful friend of ours, we decided to host Joe's birthday party. To be honest, we were totally delighted to get to throw a party in honor of him. We had planned the menu and settled on a Cajun/Mexican theme. What could be more fun that hot spicy food when it is 6 degrees outside? Yes, it was 6 degrees!

My boyfriend, Scott, had come to visit me the night before and since he lives four hours away he was planning to skip the party. He claimed he had lots of work to catch up on before Monday morning. Seems reasonable, I guess. We had spent the day catching up, talking, and generally just enjoying each other’s company. Around 4:00pm, we headed back over to my house. We walked in the door and I saw Scott’s thoughts begin to shift. He looked at me and said, “Maybe I can stay. What time is dinner?” I laughed and replied “Oh, really. I can’t convince you to stay, but the decorations can?”

My mom and dad had set the table, laid out appetizers, and hung festive ribbon throughout the house. It looked amazing. Music was playing and a fire was burning in the fireplace keeping the house toasty and warm. Scott took off his coat and made himself comfortable by the appetizers. They were conveniently located in the “heart of the house” which most people call the kitchen. We all pitched in to make guacamole, salsa, and once the birthday boy arrived, we shared in our birthday tradition; Champagne!

Two by two the other guests arrived. Some had met Joe and some hadn’t, but it didn’t seem to matter as each of our friends brought a card and a special gift for him. That night we dined on Chipotle Chicken, sweet potatoes laced in bacon, black bean and corn delight, and a nice barley salad with cilantro (provided by Ava). The night was a huge success and as my mom and I were washing the dishes, I watched my friends gathered around the dining table laughing and enjoying themselves, some meeting each other for the first time. As I watched, I was humbled by the kindness of our friends. I leaned over to my mom and said, “This is my favorite part, watching everyone laugh, smile, and create new friendships.”

We finished off the evening with our friend Lee’s famous Whiskey Chocolate cake  (recipe will be in a future blog) and coffee ice cream (Joe’s favorite). We sang happy birthday with 30 candles on the cake (1 extra candle to grow on). In the end, our friends lingered longer than they had intended with it being a “school night” and all. And Joe, he stayed long after the final guests had left. Mom, dad, Joe, and I curled up on the sofas; Joe with a guitar in hand. He played music while the rest of us tried to singing along. We all seemed to not want to night to end. Once all of the guests had departed, I reflected on the simplicity of the night and how everyone had seemed to want to delay their departure despite knowing that they might be worse for wear the next day. I suspected that just as Scott’s initial read was to stay and celebrate, every guest had also caught that same fever.

So this holiday season, and everyday thereafter, my mom and I encourage you to stay and celebrate!

Famous Smyers Guacamole

5 ripened avocados

1/2 red onion diced

5 cloves of garlic finely chopped
2 jalapeno peppers with seeds removed and diced
1/2 cup fresh cilantro chopped
juice from 1 lime
1 tablespoon pepper
2 tablespoons salt

Harvest the fruit from the avocado first. Cut each avocado in half and scoop out the fruit into a large bowl. Mash the avocados using a potato masher until very few lumps remain and a smooth and creamy texture is created. Next, mix in the garlic, diced onion and jalapenos, lime juice, and fresh cilantro. Mix until all is incorporated, then add salt and pepper.

Chipotle Chicken

6 large chicken breasts (they can be bone-in or boneless and cut for portion size)

2 tablespoons olive oil

1 cup low sugar barbeque sauce

juice of 1 lemon

5 cloves of garlic chopped

Chicken Rub recipe:

1 tablespoon basil

1 tablespoon paprika

2 tablespoons garlic powder

1 tablespoon chipotle powder

1 tablespoon oregano

1 tablespoon salt

To make the chicken rub, mix all spices together in a large bowl. A store bought chicken rub with similar spices can also be used to cut down on time.

For this recipe we used oversized chicken breasts on the bone as they were on sale at the store. We cut off the extra skin and fat and cut each chicken breast in half. Then we mixed all of the ingredients for the rub together and rubbed each chicken breast with the rub. Heat a skillet with the olive oil and sauté each chicken breast for 2 minutes on each side or just until they turn a brownish golden color.

Next place each chicken breast in the crock pot and pour the barbeque sauce, garlic, and lemon juice over the chicken. Set the crock pot to low and set for 6 hours.

*This recipe is also great to grill the chicken in the summer, but due to the extremely cold weather we opted to cook the chicken in the crock pot and it was delicious!

Sweet Piggy Potatoes

5 large sweet potatoes

4 cloves of garlic diced

4 strips of bacon cooked and diced
1/4 cup of plain fat free yogurt
2 tablespoons butter
salt and pepper to taste

Preheat oven to 350 degrees. Pierce each sweet potato with a knife or fork to allow heat to escape while baking. Place each potato in the oven and bake for 30-45 minutes or until you can easily squeeze them and they are soft and can easily be peirced with a fork. Allow them to cool for 10 to 20 minutes to avoid burning your hands.

While the potatoes are baking, cook up the bacon in a skillet and drain on paper towels and allow bacon to cool before dicing into small bite size peices. If you are pressed for time, you can also heat the bacon in the microwave. To do this, place the strips of bacon on a fresh paper towel and heat in the microwave for 3 minutes on power 8.

To assemble, open up the sweet potato skins and scrape out the meaty insides using a spoon. Place the potatoes in a medium sized baking dish. Then mixing in the yogurt, garlic, butter, and diced bacon bits. Stir all ingredients together and place in an oven set at 250 degrees for 15 minutes to allow the flavors to meld.

Black Bean and Corn Delight

1 can of black beans drained

1 package frozen sweet corn
1/2 red onion diced
3 teaspoons crusted garlic
2 teaspoons chili powder
1/4 cup fresh cilantro chopped
salt and pepper to taste

This is fairly simple and completely delicious. Preheat oven to 350 degrees. Place all ingredients listed above in a medium sized baking dish. Mix well. Bake in the oven for 25 minutes stiring halfway through the cooking process. This can also be topped with Mexican cheese or mozzarella cheese if desired.

Mental Health Tip: This is the type of meal and occasion that brings out the best in everyone. Even when it is 6 degrees outside, it is impossible to be anything but happy. When this food is brought to the table it brings out the best in everyone. Try it and you too will want to stay and celebrate!

Brought to you by... "Too Lovely" Hot Messes in the kitchen