Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Monday, May 26, 2014

Tuesday's Table for May 27, 2014

We had a lovely Memorial Day - I hope y'all did too.  And now summer has officially begun!  Time for fresh fruit, garden vegetables and grilling.  Have you got any ideas to share?








This week's feature is Such a Mama's Banana Bread Cupcakes!  I have a great banana bread recipe that I love to bake.  But I've never thought about making it into a cupcake recipe.  I think these cupcakes look amazing and can't wait to try them!   You need to head over and see her site.





Please grab a button  - and thanks so much for sharing!

And now it's time to fill Tuesday's Table.  What kinds of delicious and creative things have been coming out of your kitchen lately?  I can't wait to see them!

For this week's party, only a few guidelines:
  • Please share as many links as you like, but only if you haven't shared them here before
  • Add a link back to Tuesday's Table (or grab a button above!) so others can join in the fun
  • Follow me via Facebook, Pinterest, Twitter, Google+, RSS or Bloglovin (see my sidebar!)
No other requirements, but visit the other links here, and I'd love for you to sign up for my email reminder here!

And now, for this week's link party!




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Remembering




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Friday, May 23, 2014

Memorial Day Menu Ideas


Maybe you having a get-together for Memorial Day, and your menu is set, groceries purchased, drinks already on ice.  I wish that were me this year.  This year though, I've barely thought about it.

If you're like me this year, I've got a few ideas to get your started:

  • California Burrito Burger:  The California Burrito is a San Diego creation that takes a traditional carne asada burrito and adds fries.  Sounds strange, tastes fantastic.  I love burgers and thought it would be great to make a tasty burrito into a fabulous burger - and thus the California Burrito Burger is born!
  • Fresh Corn Salad: This was so good, I could have it every night!  I love this perfect combination of sweet and salty and spicy.   
  • Patriotic Snow Cone Cupcakes:  These were delicious!  I absolutely loved the cake, and they looked fantastic.  Definitely worth the effort if you are having a Memorial Day party.  Or even if you just like pretty and great-tasting cake!
  • Red, White and Blue Sangria:  Traditonally, sangria is made with fruit (citrus and apple), brandy and red wine.  This {patriotic} favorite of mine uses raspberries {red}, blueberries {blue}, rum and sparkling {white} wine for a refreshing alternative.
  • Strawberry Popsicles:  This time of year, we've got lots of wonderful fresh produce that needs to be used, and seem to always be in need of frosty treats.  These strawberry treats are the answer to both -  plus, they are easy to make and healthy!
  • Spicy Corn and Pepper Casserole:  This is a fantastic dish.  I love corn (could eat it every single day) and I love peppers (ditto).  And this casserole brings those flavors together in a wonderful, creamy, spicy combination that is out of this world.  Give it a whirl! 
  • Red, White and Blueschetta:  A slightly different version of the traditional Italian classic.  Perfect for a patriotic party, and delicious anytime.
  • Mini-Drumsticks:  One of my favorite treats comes from the freezer - Drumsticks!  They have everything - chocolate, ice cream, nuts and cookie-cone.  Delicious! 
  • Spicy Smokehouse BBQ Ribs:  Nothing says summer like dinner from the grill!


What's on your Memorial Day menu?  Or are you still thinking?


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Thursday, May 22, 2014

Fresh Pea Soup


Peas have always been one of my favorite vegetables.  Maybe because my mom never served them from a can when I was a kid, and they were always sweet, buttery and crisp.

Vibrant green, this soup is the very essence of the flavor of spring peas.  I use frozen peas because they are always frozen at the peak of their sweetness.  If you use fresh peas, be sure to use them as soon as possible after picking to preserve the sweet, fresh pea flavor.




Fresh Pea Soup

by Susan @ Love in the Kitchen
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients (Serves 4 - 6)
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 4 cups chicken broth
  • 4 cups fresh or frozen green peas
  • Salt and pepper to taste
Instructions

  • Saute the onion in the butter in large and heavy pot.
  • Add broth and bring to a boil. Add peas, return to a boil.
  • Remove from the heat and puree the soup using an immersion blender (or blend in a food processor or blender in batches).
  • Season to taste with salt and pepper. Ladle into bowls and serve with a sprinkling of parmesan cheese and a slice of crusty French bread.
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This is a fantastic starter for dinner, or for a light lunch.  It can be served hot or cold.  {white wine may be optional, depending on the day}



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Monday, May 19, 2014

Tuesday's Table for May 20, 2014

With schools everywhere finishing the year and Memorial Day right around the corner, it is definitely time to switch into summer mode.  Time for fresh fruit, garden vegetables and grilling.  Have you got any ideas to share?








This week's feature is One Acre Farm's Hucklebery Swirl Lemon Ice Cream!  Homemade ice cream is one of the best parts of summer.  We had lots of ice cream in the summer when I was a kid, and lots of huckleberries too, but we never had them together!  This recipe is at the top of my list of things to make.  And soon!   You need to head over and see her site.





Please grab a button  - and thanks so much for sharing!

And now it's time to fill Tuesday's Table.  What kinds of delicious and creative things have been coming out of your kitchen lately?  I can't wait to see them!

For this week's party, only a few guidelines:
  • Please share as many links as you like, but only if you haven't shared them here before
  • Add a link back to Tuesday's Table (or grab a button above!) so others can join in the fun
  • Follow me via Facebook, Pinterest, Twitter, Google+, RSS or Bloglovin (see my sidebar!)
No other requirements, but visit the other links here, and I'd love for you to sign up for my email reminder here!

And now, for this week's link party!




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Grilled Rosemary Chicken Skewers


I know I've mentioned that I love grilling, especially in the summer.  Chicken on the grill is wonderful for busy weeknights because it cooks so quickly.



I also love rosemary.  I planted a small plant in our yard years ago, and we have a massive bush now.  I use it in all kinds of things, from savory dishes and breads to jelly and even cookies!

Using fresh rosemary sprigs as skewers serves two purposes:  it infuses the meat with just the right amount of rosemary flavor (too much can get overwhelming, especially with the delicate flavor of chicken breast) and provides a skewer that doesn't burn immediately - no soaking required!.


This recipe goes together in a snap, and tastes great with a fresh salad and some crusty French bread.

{If you are looking to save some time, replace the vinaigrette ingredients with bottled red wine vinaigrette and use chicken tenders to save the time spent cutting the chicken!}



Rosemary Chicken Skewers

by Susan Zentmyer
Prep Time: 20 minutes
Cook Time: 8 minutes
Ingredients
  • 1/4 cup olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 teaspoon onion powder
  • 1/3 cup red wine vinegar
  • 1/4 cup lemon juice
  • 10 long sturdy rosemary sprigs
  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
Instructions
Mix together the oil, garlic powder, oregano, basil, pepper, salt, and onion powder. Pour in the vinegar and lemon juice, and mix vigorously until well blended.

Marinate the chicken pieces in the vinaigrette for at least 15 minutes and up to 3 hours.

Leaving a bushy "top," strip the rest of the needle-shaped leaves from each rosemary sprig to make a "skewer." Thread the chicken cubes on the skewers, placing a roasted garlic clove between each two cubes. Season the skewers with pepper to taste.

Preheat the grill until very hot (if using a charcoal grill, places charcoal briquettes on one side only). Add the chicken skewers and lower heat to medium (for charcoal grill, place the skewers on the side without the briquettes).

Grill for 4 minutes on each side, until the chicken is firm. Sprinkle with additional salt and pepper. Serve immediately.
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Saturday, May 17, 2014

Red, White and Blue Sangria on Day 6 of #KickOffToSummerWeek2014 with our Final #Giveaway!



Welcome to the final day, Day #6 of Kick Off to Summer Week, a multi-blogger event co-host by Lauren of From Gate to Plate and Summer of Summer Scraps.

With summer quickly approaching and Memorial Day in a few weeks, we wanted to make sure you had plenty of ideas for your Memorial Day activities. For the past six days we have been serving up a variety of different appetizers, main dishes, desserts, decor, printables and more all centered around the up-coming Memorial Day.

We hope you enjoyed all of these wonderful ideas and thank you for tuning in each day. We have great prizes up for grabs and you will not want to miss out on any of the days! Be sure to check out previous days out here. Follow #KickOffToSummerWeek2014 on Twitter to keep up to date with all of our spectacular ideas and giveaways!

I'm finishing up this week with a refreshing drink - Red, White and Blue Sangria.


Traditonally, sangria is made with fruit (citrus and apple), brandy and red wine.  This {patriotic} favorite of mine uses raspberries {red}, blueberries {blue}, rum and sparkling {white} wine for a refreshing alternative.



Using frozen raspberries eliminates the need for ice to keep these tasty drinks cold on a hot summer day!

Before you get to my recipe, you will want to check out the rest of my blogger friends who've participated in this great event and show them how much you've enjoyed this week... drop them a line and show some love!



Red, White and Blue Sangria

by Susan Zentmyer
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients
  • 1 cup of fresh or frozen raspberries
  • 1 cup of fresh blueberries
  • 4 oz. vanilla flavored rum
  • 1/3 cup sugar
  • 1 bottle of sparkling wine
Instructions
Mix the fruit, rum and sugar in a glass pitcher. Stir until the sugar dissolves.
Let the fruit and rum mixture sit for at least 10 minutes, or up to an hour.
Pour in the sparkling wine, and serve immediately.
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We've reached the end of our week long journey helping you prep for Memorial Day, but before you go we want to offer you a $150 gift card to Amazon. How awesome is that?! We're talking a $150 smackaroo's to buy all of  your Memorial Day necessities. Whether it's a new grill, grilling utensils, cookbook, new cookware, or decor.. we've got you covered! It's really easy to enter.. just follow along in the Rafflecopter!  Good Luck and thank you for partying along with us this week!

 Rafflecopter a Rafflecopter giveaway


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Friday, May 16, 2014

Sweet and Sour Cucumber Salad on Day 5 of #KickOffToSummerWeek2014



Welcome to Day #5 of Kick Off to Summer Week, a multi-blogger event co-host by Lauren of From Gate to Plate and Summer of Summer Scraps.

With summer quickly approaching and Memorial Day in a few weeks, we wanted to make sure you had plenty of ideas for your Memorial Day activities. Each day we will be serving up a variety of different appetizers, main dishes, desserts, decor, printables and more all centered around the up-coming Memorial Day. We hope you enjoy all of these wonderful ideas.

Tune in each day starting with Monday, May 12 and ending on Saturday, May 17. We have great prizes up for grabs throughout the week so you will not want to miss out on any of the days! Follow #KickOffToSummerWeek2014 on Twitter to keep up to date with all of our spectacular ideas and giveaways!

Today I'm bringing you another old family favorite.  This salad is super easy, super quick and {you may have guessed} super tasty!



We had a version of this cucumber salad hundreds of times in the summer when I was a kid.  This is a great one when it is hot {San Diego has been extraordinarily hot this last week - hot, dry and windy}.  You don't have to turn on the stove or oven or ever be in the kitchen very long.  Cool and delicious, this is just what you want for those hot summer dinners!




Before you get on to the {super easy} recipe, be sure to check out the rest of the Kick Off to Summer Week bloggers below!




Sweet and Sour Cucumber Salad

by Susan Zentmyer
Prep Time: 10 minutes
Ingredients (4 cups)
  • 1/3 cup white wine vinegar
  • 1/4 cup sugar
  • 1/4 cup water
  • 2 cups green grapes, halved
  • 2 cups thinly sliced peeled cucumber
Instructions
In a salad bowl, combine vinegar, sugar, water, cucumber, and grapes.
Cover and chill, stirring occasionally to blend flavors, at least 15 minutes and up to 1 hour.
Spoon onto plates to serve.
{If you are not serving this right away, replace the water with ice cubes - this will keep the salad cool and fresh.}
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Thursday, May 15, 2014

Crispy Potatoes and Fennel on Day 4 of #KickOffToSummerWeek2014 with a #WorldMarket Giveaway!



Welcome to Day #4 of Kick Off to Summer Week, a multi-blogger event co-host by Lauren of From Gate to Plate and Summer of Summer Scraps.


With summer quickly approaching and Memorial Day in a few weeks, we wanted to make sure you had plenty of ideas for your Memorial Day activities. Each day we will be serving up a variety of different appetizers, main dishes, desserts, decor, printables and more all centered around the up-coming Memorial Day. We hope you enjoy all of these wonderful ideas.

Tune in each day starting with Monday, May 12 and ending on Saturday, May 17. We have great prizes up for grabs throughout the week so you will not want to miss out on any of the days! Follow #KickOffToSummerWeek2014 on Twitter to keep up to date with all of our spectacular ideas and giveaways!

Today I am sharing Crispy Potatoes and Fennel.  I think fennel can be a very interesting vegetable to use.  It has a strong sharp flavor when raw and works well in a salad when sliced very thinly.

But did you know you can cook it?



This recipe is the perfect blend of creamy potatoes and spicy, anise-y fennel which has been mellowed by braising it in milk. And is there anything better than potatoes with cheese crisped up in the broiler?




Before you get on to my recipe and to the giveaway, we've just passed mid-week and we're still rolling out more Memorial Day ideas for you! Look at all these awesome ideas the rest of the Kick Off to Summer Week bloggers have put together!



Crispy Potatoes and Fennel

by Susan Zentmyer
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
  • 3 pounds new potatoes, cut into irregular 1.5" to 2" chunks
  • 2 fennel bulbs (about 1.5 pounds) – trimmed (with tough or bruised outer layers removed), then cut lengthwise into wedges about 1.5” wide (leaving core intact)
  • About 2 to 3 cups of milk, or enough to cover the vegetables
  • Salt and Pepper
  • 1/2 cup finely grated parmesan reggiano
  • Olive oil
Instructions
In a 3 to 4 quart pan, combine potatoes, fennel wedges, bay leaf, and fennel seed. Add enough half-and-half to fully cover the potatoes and fennel.
Season generously with kosher salt and freshly ground black pepper. Over medium-high heat, bring the half-and-half to a simmer, then lower heat to just maintain the simmer.
Cook until the potatoes and fennel are soft and tender, about 20 minutes. Take off the heat. The potatoes and fennel should be fully cooked at this point.
While potatoes and fennel are braising, preheat broiler to medium-high. Generously coat the bottom of a ceramic baking pan with olive oil.
Remove potatoes and fennel wedges from the half-and-half with a spider or slotted spoon, and transfer them to prepared baking pan.
Taste the potatoes and fennel for seasoning – if you need more salt or pepper, add them now. Toss with olive oil and parmesan reggiano. Arrange the potatoes and fennel wedges in a single layer to promote even browning.
Place the baking dish under the broiler (about 6 inches away from the source of heat). Broil for about 3 to 5 minutes, or until the potatoes and fennel are caramelized and crispy around the edges.
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Today's sponsor for Day 4 of Kick Off to Summer Week belongs to World Market. World Market has everything! From furniture, accessories, food and drink; everything you need for entertaining! They have beautiful multicultural pieces that are so unique and stylish (from over 50 countries!).

World Market has something for every room, every theme, every occasion, and every season - and let me tell you their Gourmet Goodies are fabulous! I seriously wish I could win this fabulous prize! Did you know you can follow World Market on Facebook, Pinterest, and Twitter? Yup, now you do :).

 We are giving away a $100 World Market Gift card to ONE of our lucky readers. Get excited because it just might be you! Enter in the Rafflecopter widget below. (Please be patient, sometimes the widget is temperamental and slow)

a Rafflecopter giveaway


 **Giveaway runs May 15 until May 22, 2014 at midnight EST. Giveaway is open to US Residents only. Winner must be 18 years of age or older. No cash value available**

**Disclaimer: This giveaway is being sponsored by World Market. #KickOffToSummerWeek2014 bloggers have not received product or been compensated as part of this giveaway!**



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Wednesday, May 14, 2014

Mom's Rhubarb Crisp on Day 3 of #KickOffToSummerWeek2014 with #GourmetGarden Giveaway!




Welcome to Day #3 of Kick Off to Summer Week, a multi-blogger event co-host by Lauren of From Gate to Plate and Summer of Summer Scraps.

With summer quickly approaching and Memorial Day in a few weeks, we wanted to make sure you had plenty of ideas for your Memorial Day activities. Each day we will be serving up a variety of different appetizers, main dishes, desserts, decor, printables and more all centered around the up-coming Memorial Day. We hope you enjoy all of these wonderful ideas.

Tune in each day starting with Monday, May 12 and ending on Saturday, May 17. We have great prizes up for grabs throughout the week so you will not want to miss out on any of the days!  Follow #KickOffToSummerWeek2014 on Twitter to keep up to date with all of our spectacular ideas and giveaways!



Nothing says summer to me like my Mom's Rhubarb Crisp. Sweet and tart, with a crunchy top, then with a little bit of cream on top, this dessert is the definition of summertime heaven.



Before you get to my recipe and to the giveaway below, be sure to check out the rest of the #KickOffToSummer2014 awesomeness below!






#GourmetGarden #Giveaway

Our sponsor for today is Gourmet Garden Herbs & Spices. If you enjoy cooking with fresh ingredients you will just love Gourmet Garden! Gourmet Garden herbs are organically grown then simply washed, chopped, blended and packed into tubes to maintain the herbs freshness and nutrition. With Gourmet Garden you will be able to keep fresh herbs in your fridge for months with no waste. They have a variety of herbs such as Garlic, Basil, Cilantro, Chili Pepper and much more! You can find Gourmet Garden in the fresh produce section of your supermarket. Be sure to keep up-to-date with Gourmet Garden Herbs & Spices on Facebook, Pinterest, and Twitter.
#GourmetGarden Product #Giveaway Package
Gourmet Garden has so graciously offered up a cooler full of herbs and spices perfect for you next cooking and baking experience. Your cooler will include 4 ounce bottles of:
Garlic Basil Chili Pepper Dill Oregano Cilantro Ginger Italian Herbs Parsley Lemon Grass



Rhubarb Crisp

by Susan Zentmyer
Prep Time: 15 minutes
Cook Time: 35 minutes
Keywords: dessert rhubarb summer
Ingredients
    Topping
    • 1 Cup all-purpose flour
    • ½ Cup raw rolled oats
    • 1 Cup light-brown sugar, firmly packed
    • ½ Cup butter or margarine, melted
    Rhubarb Filling
    • 4 Cups rhubarb, cut in ½ inch pieces (about 1 ¾ pounds)
    • ½ Cup unsifted all-purpose flour
    • ½ Teaspoon cinnamon
    • 1 Cup granulated sugar
    • ½ Cup water
    Instructions
    Preheat oven to 375º F.
    Make topping
    In a large bowl, combine flour, oats and brown sugar, mixing well. With a fork, stir the butter into the mixture, to make a crumbly mixture.
    Make Rhubarb Filling
    In a lightly greased 8” x 8” x 2” baking dish, combine rhubarb, granulated sugar, flour, cinnamon and ½ cup water. Stir mixture to mix well.
    Sprinkle topping evenly over filling: bake uncovered, 35 minutes, or until topping is golden brown and rhubarb is tender.
    Serve warm with light cream or ice cream if desired.
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    And now for today's giveaway!!

    Disclaimer
     **Giveaway runs May 14 until May 21, 2014 at midnight EST. Giveaway is open to US Residents only. Winner must be 18 years of age or older. No cash value available**

    **Disclaimer: This giveaway is being sponsored by Gourmet Garden. #KickOffToSummerWeek2014 bloggers have not received product or been compensated as part of this giveaway!**
    a Rafflecopter giveaway


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    Tuesday, May 13, 2014

    Grilled Stuffed Flank Steak on Day 2 of #KickOffToSummerWeek2014



    Welcome to Day #2 of Kick Off to Summer Week, a multi-blogger event co-host by Lauren of From Gate to Plate and Summer of Summer Scraps.

    With summer quickly approaching and Memorial Day in a few weeks, we wanted to make sure you had plenty of ideas for your Memorial Day activities. Each day we will be serving up a variety of different appetizers, main dishes, desserts, decor, printables and more all centered around the up-coming Memorial Day. We hope you enjoy all of these wonderful ideas.

    Tune in each day starting with Monday, May 12 and ending on Saturday, May 17. We have great prizes up for grabs throughout the week so you will not want to miss out on any of the days! Follow #KickOffToSummerWeek2014 on Twitter to keep up to date with all of our spectacular ideas and giveaways!

    I love my grill in the summer.  And I've always been a steak kind of girl.  When we got our choice for our birthday dinner?  I chose steak on the grill.  {Thanks Dad for braving the Minnesota winters to give me the perfect birthday meal!}

    These grilled flank steak pinwheels are beautiful and, despite a few detailed steps, fairly easy to make.  I was worried that the cheese would melt and slide right out, but it crusted on the outside and was deliciously melty in the inside.  Divine!


    I love to try new cuts of steak as well.  Flank steak has a fantastic flavor - but does require proper preparation and proper cutting.  This cut is best with quick cooking - and the butterfly, stuff and roll in this recipe allows for just that.  Follow the instructions to make sure you cut it the right way, and you will have an amazing meal!

    Flank steak is very popular right now, and not always easy to find.  You can substitute skirt or hangar steak if you can't find flank.  And if you can't find any of those, London Broil will work.  Just be sure to butterfly thinly and against the grain.








    Before you check you my recipe, be sure to view all of the other Kick Off to Summer Week 2014 participants for more Memorial Day ideas!



    Grilled Stuffed Flank Steak

    by Susan Zentmyer
    Prep Time: 15 minutes
    Cook Time: 12 - 20 minutes
    Keywords: grill entree beef summer
    Ingredients (serves 4 - 6)
    • 1 can (8 ounces) roasted green chiles
    • 1 tablespoon ancho chili powder
    • 1 teaspoon cayenne pepper
    • 3 cloves garlic, minced (about 1 tablespoon)
    • Salt and freshly ground black pepper
    • 1 whole flank steak, 2 to 2 1/2 pounds, trimmed of excess fat
    • 4 ounces thinly sliced habanero jack cheese
    Instructions
    1. Combine chili powder, cayenne, garlic, 2 teaspoons salt, and 1/2 teaspoon black pepper in a small bowl and mix with fingers to form a paste. Set aside.
    2. Lay steak on a cutting board with grain running parallel to the edge of the counter (the stripes in the steak will be parallel to the edge of the counter - this will make it so that it will be easy to cut and tender to eat).
    3. Trim left and right edges to form a clean rectangle and reserve scraps for another use. Hold steak flat with your non-knife hand and, with a sharp boning knife, carefully butterfly the steak, leaving the back edge attached by 1/2- to 1/4-inch of meat. Open up steak and flatten the seam gently with your hand to form a large perfect rectangle.
    4. Rub chili paste into exposed surface of steak. Layer with the chilies and cheese, leaving a 1-inch border at the top and the bottom.
    5. Carefully roll the steak away from you (the grain - or stripes - should run width-wise), tightening as you go until it is rolled into a cylinder. Let it rest with its seam-side down.
    6. Tie the beef tightly with twine, spacing the ties evenly every 1 1/2 inches. Insert a skewer through each piece of twine. Using a sharp knife, carefully cut between the ties to make the pinwheels. Season with salt and pepper.
    7. Set half the burners of a gas grill to high heat and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the pinwheels on the hot side of the grill and cook without moving until well charred on first side, about 3 minutes. Flip steaks and char second side, about 3 minutes longer.
    8. Transfer to cooler side of grill, cover, and cook until an instant read thermometer inserted into the center registers 120°F for medium-rare or 130°F for medium. Transfer to a platter, let rest for five minutes.
    9. Remove the string and skewers carefully. The pinwheels will stay together as long as you are gentle in your plating. Serve while hot.
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