Dressings/Marinades

Copycat Maggianos Chopped Salad

May 23, 2016 by Lynsey Leave a Comment

Y’all, I am beyond excited about this recipe. It crossed my path last week and I’ve been dreaming of it and drooling over it ever since I saw the picture. It was literally only a day before I made it and I started asking myself why I didn’t make it before then.

Yes, it’s that good!

Now I know some of you are probably thinking a salad, really? How in the world is that drool-worthy? Well, my friends, it is. Even if you aren’t a salad person, this is definitely one that will have you thinking twice about refusing to eat a salad as a main course.

Now, I must admit, I’ve never been to a Maggianos restaurant nor have I ever heard of it before now. But, I have to give a HUGE thanks to Jessica, The Novice Chef, not only for introducing me to this restaurant but for sharing this incredible salad.

I’ve never had a salad I don’t like, but there are some ingredients that make that cool, crispy dish irresistible to me. Some of those items on that laundry list of ingredients is blue cheese, bacon and avocado. And you know what? This salad had them all.

This salad is made up of basic ingredients you probably already have in the fridge and that you would most likely see on a salad bar. But the magic is truly in the dressing. This dressing is oh-mah-goodness, life changing-ly amazing.

A crispy bed of cold lettuce it topped with fresh chopped tomatoes, buttery avocado, salty bacon and creamy, blue cheese. And that vinaigrette, well it adds the perfect coating for all these ingredients that truly ties them all together.

This salad is delicious, comes together in about 30 minutes and can be multiplied to feed a large crowd. It’s great for an appetizer, side and even a main course. The best part, it comes together in under 30 minutes.

This is my new favorite salad and as soon as you try it, it will be yours too!

Copycat Maggianos Chopped Salad

Ingredients:

For the dressing-

1 Tbsp granulated sugar
1 Tsp dry mustard
1/2 Tsp black pepper
1/2 Tsp crushed red pepper flakes
1/2 Tsp dried oregano
1/4 Tsp salt
1 Clove garlic, minced
2 Tbsp white vinegar
2 Tbsp red wine vinegar
2 Tbsp water
1/3 Cup canola oil
1/3 Cup extra virgin olive oil
1/3 Cup shredded parmesan cheese

For the salad-
3 Romaine hearts, chopped
1 (10.5 oz) Container cherry tomatoes, chopped
5 Oz crumbled blue cheese*
5 Slices bacon, cooked and crumbled*
1 Large avocado, chopped

Directions:

For the dressing-
Combine all ingredients in a food processor or blender and process until smooth. Transfer to an airtight container and store in the refrigerator until ready to serve, for up to a week.

For the salad-
Place lettuce, tomatoes, blue cheese, bacon and avocados in a large bowl and toss. Drizzle dressed, to taste, over the top and toss to coat. Serve immediately.

Notes-
*Proscuitto can be used in place of bacon. Simply place in a frying pan and fry on each side for 30 seconds, remove and drain on a paper towel then chop coarsely.
*Gorgonzola can be used in place of blue cheese
*If making in advance, toss the avocados in a liberal amount of lemon juice to keep them from turning brown.
*If making in advance, place the bed of greens in a large bowl and place ingredients in rows. When ready to serve, add dressing and toss to combine.

Recipe source: The Novice Chef

Chewin’ Tuesday: Beef Rissoles with Baby Greens

August 20, 2014 by Lynsey Leave a Comment

Then end of summer is around the corner, but there are still plenty of days to enjoy the summer sun and backyard bbq’s. One of our favorite things we’ve enjoyed this summer are these beef rissoles. I first learned of these little jewels on The Chew. Chef Curtis Stone filled in for Daphne Oz while she was out on maternity leave with her sweet little Philo.

During that time Chef Curtis shared several amazing recipes, some of which I’m still anxiously awaiting to try! One of the first I decided to make was his rissoles. Rissole is a dish that is served up in several countries, but his version is obviously of Australian influence. It’s a beef patty that is a little smaller than a traditional hamburger patty, actually about the size of our sliders.

The meat mixture has bacon, onion, fresh herbs and spices and is mixed and rolled into balls and flattened slightly. They are grilled and a light crust forms on the outside while the inside in incredibly moist, tender and juicy. This meal comes together in no time, making it ideal for a week night but also perfect for weekends or entertaining guests.

They are full of flavor and delicious served with the mixed baby greens and potato salad. These patties would also be amazing on slider buns with a little basil mayonnaise, sharp cheddar and apples or whatever your favorite toppings might be. Before you say farewell to summer, make these rissoles. You’ll be just as addicted as we are!

Beef Rissoles with Baby Greens

Ingredients:

1 Pound ground beef
1 Oz bacon, finely chopped
1/2 Small onion, finely chopped
1 Garlic clove, minced
1 1/2 Tbsp chopped flat leaf parsely
4 Tsp chopped fresh thyme
2 Tsp dijon mustard
1/2 Tsp ground paprika
1 Tsp Worcestershire sauce
1 Large egg, lightly beatne
Olive oil, for brushing

For the greens-
2 Tbsp vinegar
1 Tbsp finely chopped shallot or sweet white onion
3 Tbsp extra virgin olive oil
6 Cups mixed greens

Directions:

For the rissoles-
Combine ground beef, bacon, onion, garlic, parsley, thyme, mustard, paprika, worcestershire, salt, pepper, and egg gently mix to combine, being sure not to over-work the meat. Form into 8 round balls, then gently flatten each ball to 1/2 and inch in thickness.

Preheat grill or grill pan to medium-high heat. Meanwhile, brush the rissoles with oil and place on the preheated grill or grill pan. Cook for 6-8 minutes, turning once, or until cooked through. Remove from grill and allow to rest for 5 minutes.

For the mixed greens-
Combine vinegar and shallot in a large bowl and whisk to blend. Once combined whisk in the olive oil. Season with salt and pepper. Add the greens and toss to coat. Taste, add additional salt and pepper if needed.

Serve the greens with the rissoles and creamy bacon potato salad

Recipe source: Curtis Stone-The Chew

Salmon Salad with Candied Pecans

January 21, 2014 by Lynsey Leave a Comment

When it comes to salads, what kind of person are you? Are you the type that would be content with a hefty pile of leafy greens, piled with cheese, eggs, fruit and or various other veggies? OR, are you the type that has to have meat, in some form or fashion somewhere on the plate?

I would fall in the first group. Place a big ol’ salad full of fruits and veggies in front of me and I am one happy girl. Now, Spencer, on the other hand has to have meat with his salad. No, it’s not a mind thing, believe it or not, it’s a matter of needing the food to stay with him longer than 2-3 hours. Although, a few years ago, it would have been a matter of being a mind thing because in his head a meal wasn’t complete unless there was meat on the plate. He’s grown out of that thought process but still needs a hearty meal.

So when I make salads for supper I make sure that it’s a hearty salad packed full of all the good stuff, and even if I don’t want a piece of protein with mine I make sure there is some on his plate. But, this is one of those salads that I don’t forgo the protein. This is one of my all-time favorite salads. I first had this salad at Carinos, and let me say, it was love at first bite! Ever since that first taste, I crave this salad on a weekly basis. But, we all know that eating out on a regular basis can get kind of costly. And, secondly, the Carinos that was all of 2 minutes from my house has closed.

So, in an attempt to save money both in the food bill and gas bill I’ve actually made my very own version of my favorite salad from Carinos, honey pecan crusted salmon salad. A bed of mixed greens, topped with red onion, sun dried tomatoes, capers, feta and a beautiful filet of salmon that’s topped with candied pecans and dressed in a lemon balsamic vinaigrette. Yes, my mouth waters at the thought of this salad. It’s the perfect combination; fresh fish, sweet, salty, tangy and crunchy. This is a salad that will leave your taste buds singing and your stomach full and content.

Salmon Salad with Candied Pecans

Ingredients:

12 Oz Salmon filet, or 2 (6oz) salmon filets
4 Cups mixed lettuce, divided
1/4 Large red onion, thinly sliced
1/4 Cup sun dried tomatoes, roughly chopped
3 Tbsp capers
1/4 Cup Feta cheese crumbles

For the candied pecans-
3/4 Cup pecan halves, roughly chopped
1 Tbsp unsalted butter
1 1/4 Cup brown sugar

For the lemon balsamic vinaigrette-
1/4 Cup lemon white balsamic vinegar
1/2 Cup extra virgin olive oil
1 Tbsp honey
Pinch salt

Directions:

Preheat oven to 375. Line a rimmed baking sheet with parchment paper and spray with non-stick cooking spray. Place the salmon filet(s) on the prepared baking sheet, drizzle with olive oil and season with salt and pepper. Place in the preheated oven and bake for about 10-12 minutes, until cooked through. Remove from oven and set aside.

For the pecans-
Meanwhile, place butter in a large saucepan over medium heat. Once the butter has melted, add the pecans and brown sugar and toss or stir continuously to coat, about 3-5 minutes, until the sugar has coated the pecans. Transfer to a baking sheet into a single layer and set aside.

For the balsamic vinaigrette-
Combine lemon white balsamic vinegar, olive oil, and honey in a bowl and whisk to combine. Add a pinch of salt and whisk once more.

To assemble-
Divide lettuce evenly between two plates. Divide the red onions, sun dried tomatoes, capers and feta between the two plates. Top each bed of lettuce with a salmon filet. Evenly divide the pecans over each piece of salmon. Drizzle with the vinaigrette and serve. I served mine with toasted garlic bread.

Recipe source: Inspired by Honey-Pecan Crusted Salmon Salad from Carinos

Creamy Avocado Dressing

March 7, 2013 by Lynsey 2 Comments

Salads are a staple in my house. We enjoy them as the main course as well as a side to accompany many of our meals. While I love all the fresh and delicious toppings that go on the salad, I must say I love the dressing just as much if not more! To me, the dressing makes the salad!

Just like the perfect accessory completes an ensemble, the right dressing completes the salad. I’m sure there are some that think that dressing is dressing; just get a bottle and pour it on your salad and be on your way. Well, just as there are umpteen varieties of ice cream and cokes, there are also endless varieties of dressings. No matter what your mood, or what kind of salad you’re trying to top, there’s a dressing out there for you.

This creamy avocado dressing is amazing. It’s thick, creamy (as the name states!), and cool but with a hint of spice. I love avocados, honestly, I could slice one up and devour it in no time. The flavor of them is like no other; light, smooth, and almost buttery. Simply amazing. I love this dressing; the combination of the buttery avocado, spicy pepper, tart lime and bright cilantro makes for an incredibly delicious dressing. And, it’s a cinch to put together. Just throw everything in the nady food processor, give it a pulse or two and you’re good to go!

This particular dressing could go with a multitude of different salads. Lately we’ve been using it on a salad that is simple yet full of flavor; a combination of mixed greens, tomatoes, red onion and grilled chicken.

Creamy Avocado Dressing

Ingredients:

1 Cup buttermilk*
3/4 Cup Greek yogurt
2 Tbsp mayonnaise
1 Avocado, skin and seed removed and roughly chopped
1 1/4 Cups cilantro
1 clove garlic, minced
Juice from 1/2 lime
1 Small jalapeno, seeded and roughly chopped
Salt and pepper, to taste

Directions:

Combine all ingredients in a food processor and pulse serveral times until smooth and ingredients are incorporated. Taste and adjust seasonings, if needed. Transfer to a jar or container and place in the refrigerator until ready to use.

*Add more buttermilk if the consistency is too thick.

Recipe source: A Lynsey Original

Autumn Chopped Salad

November 29, 2012 by Lynsey Leave a Comment

This salad has quickly become a favorite in our house. I’m not sure if it’s the list of ingredients that comes on this salad or if it’s the vinaigrette that makes is so good, or maybe it’s a combination of both. Whatever it is, I’m glad I made it.

It is no surprise that I love salads. Even more, I love salads with fruit on them. I guess it’s the whole sweet and savory thing that reals me in. This particular salad has it all; sweet, salty, smokey and tangy. I love it. This salad is the epitomy of easy and delicious. What more coud you want in a meal, especially one for the weeknight?

The combination of apples, cranberries, and almonds just screams fall to me. Take all of those things and sprinkle them on top of a bed of baby spinach and you have the perfect salald that is not only quick and healthy but delicious too. To take it one step further and to make it that much more filling, top it with a warm, pan seared chicken breast. Then to top it all off and bring all the flavors together it’s drizzled with a fresh apple cider vinagrette that is truly out of this world!

This salad was amazing, filling and incredibly simple to put together. It’s perfect for a quick meal yet fitting for entertaining guests, as well.

Autumn Chopped Salad

Ingredients:

For the salad-
2 Boneless, skinless chicken breast
3 Tbsp olive oil
4 Cups loosely packed baby spinach
1 Honeycrisp apple
1/3 Cup dried cranberries
1/3 Cup almonds, roughly chopped
1/3 Cup smoked blue cheese
Salt and pepper, to taste

For the apple cider vinaigrette-
1 Shallot (or 1/4 cup sweet white onion) roughly chopped
3 Tbsp apple cider vinegar
1 Tbsp apple cider (or apple juice)
1 1/2 Tbsp Dijon mustard
2 Tsp fresh squeezed lemon juice
3 Tbsp honey
1/2 Cup extra virgin olive oil
Fresh cracked black pepper and salt, to taste

Directions:

Place a large saute pan over medium heat. Slightly pound chicken until it’s 1/2 inch in thickness. Season chicken, on both sides, with salt and pepper. Drizzle olive oil in the hot pan then place chicken in the pan. Cook chicken on one side for about 5-6 minutes, until golden brown. Flip chicken over and cook an additional 6-8 minutes, until golden brown and cooked thoroughly. Remove from pan, place on plate and tent with foil. Set aside.

Meanwhile, make the vinaigrette. Combine shallot, apple cider vinegar, apple cider, mustard, lemon juice and honey in a food processor and pulse a few times to combine and to mince the shallot. With food processor running, slowly stream in olive oil and continue to process until mixture is combined. Taste, adjust seasonings and set aside.

To assemble-
Cut the apple in half and thinly slice. Thickly slice the chicken breasts, on a biased. Place 2 cups baby spinach on 2 plates. Divide the apples, cranberries, almonds and blue cheese evenly between the two plates. Place chicken on top of each salad. Pulse the vinaigrette once more to combine all ingredients, if they separated. Drizzle over the salad.

Enjoy!

Recipe source: A Lynsey Original

Back to the Basics: Balsamic Vinaigrette

August 9, 2012 by Lynsey Leave a Comment

I post a multitude of recipes on my blog; sweet, savory, vegetarian, and so many more. I often get so wrapped up in my quest to share all of these new and wonderful recipes with you that I often forget about the basics that I make from day to day. For some reason or another I never feel like these basic recipes are worthy enough to share to you all. I mean everyone has their “go to” chocolate chip cookie recipe, basic bread recipe, pizza dough and so on, right? Well, that may or may not be the case in your situation. Or maybe you do have your “go to” recipe but you’re curious what mine is or you’re just looking to try out a new recipe. Whatever the case may be, I would like to start a new series to share with you. A series, that while simple, will highlight recipes that I think of as Basic. While some of the recipes may be staples to you, others may not, but all the recipes in this series are staples in my kitchen.

I realize that there are endless options for recipes I could use to start this series, but I’m going to start with one of my favorite vinaigrettes. Balsamic vinaigrette has to be one of my all time favorite dressings. Aside from Ranch, it’s my “go to” dressing. It’s light, tart, sweet and tangy. It truly does hit all the right notes and compliments so many dishes. It’s most obvious use is a dressing for salad; but it can also be used to drizzle over chicken or pork or it can even be used as a marinade.

As much as I love the convenience of using store bought items, one thing I love even more is making foods and sauces at home from scratch. I’m a big fan of this for many reasons. First, you can control the quality of ingredients. Second, since you are making it at home you control the taste and the end result is a product that suites the taste of you and your family. Also, since you’re making the product at home there are no preservatives. Another perk to this homemade dressing is you can have it any time you desire. No matter if the stores are open, or sold out because you can make it in the convenience of your own home. How great is that?

Balsamic Vinaigrette

Ingredients:

1/4 Cup aged Balsamic vinegar (I used this from Devo)
1 1/2 Tsp brown sugar
1 1/2 Tbsp finely minced garlic
1 Tbsp minced shallot
1/4 Tsp salt
1/4 Tsp freshly ground black pepper
1 1/2 Tsp Dijon mustard
3/4 Cup Olive Oil

Directions:

Combine the balsamic vinegar, salt and sugar in a bowl and stir vigorously until sugar and salt begin to dissolve. Add the garlic, shallots, pepper and dijon mustard and stir to combine. Once ingredients are incorporated, slowly stream in the olive oil until mixture is combined. Taste, adjust seasonings and serve.

Recipe source: adapted from Emeril Lagasse, The Essence of Emeril

Homemade Blue Cheese Dressing

May 10, 2012 by Lynsey 2 Comments

I am a ranch girl through and through; but lately I’ve been enjoying blue cheese dressing as my dip of choice when I have hot wings. I’m slowly growing to enjoy it on certain salads, as well. I have noticed a pattern with bottled dressings versus homemade or those enjoyed in a restaurant; I just really don’t care for bottled dressings. I’m not sure what it is about those bottled dressings but they just lose something; I’m guessing it’s the added preservatives to expand the shelf life that make the difference? Again, just guessing but that’s what I’m going with! So, since I’m not a fan of most bottled dressings I make my own at home. And, since my palate has matured and I enjoy blue cheese not only in various dishes but as a dressing I thought it was about time to make my own blue cheese dressing.

I enjoy making my own dressings because you control the ingredients that go into each and every dish from appetizers, to main courses, and even the condiments. Another perk to making your own sauces, dips and dressings is they can be adapted and adjusted to fit your specific liking. You can’t beat that! Another thing I’ve discovered since making my own sauces and such is that it doesn’t take long at all and most of the time they consist of simple ingredients that can usually be found right in your pantry.

I can’t tell you how much I enjoyed this blue cheese dressing. It is full of a variety of flavors, it’s creamy and rich and full of blue cheese crumbles. This dressing is so simple to make and can be prepared within a matter of minutes. While it can be enjoyed immediately, it is definitely one of those things that is better after sitting a while. Allowing this dressing to sit a few hours or overnight allows the flavors to enhance and really meld together, making this incredible dressing that much better. I think this is my new favorite blue cheese dressing recipe. The lemon juice adds a slight tartness while the comlexity of the worcestershire adds a variety of flavors that only it can deliver. The added sugar isn’t too much but adds a slight sweetness, while the chives add a wonderful earthy, onion flavor. The spice for the fresh cracked pepper adds another depth of flavor to this dressing. If you’re a blue cheese fan, this is the dressing for you! If you’re not sure about it or haven’t found a bottled dressing that’s for you, then look no further. I know it’s not bottled but it’s well worth the (little) effort to make this delicious dressing. Use it on your next salad, as a vegetable dip or a delicious way to cool down those delicious hot wings!

Homemade Blue Cheese Dressing

Ingredients:

1/4 Cup mayonnaise
1/2 Cup Greek yogurt
1 Tbsp milk
1 Tbsp lemon juice
1/4 Tsp Worcestershire Sauce
1/2 Tsp sugar
1/4 Tsp salt
1/4 Tsp fresh cracked pepper
1 Small garlic clove, minced
2 Tbsp fresh chives, chopped
1/2 Cup (2oz) crumbled blue cheese

Directions:

In a small bowl combine mayonnaise, greek yogurt, and milk and stir until smooth. Add the lemon juice, worcestershire, sugar, salt, pepper, garlic and chives and stir to combine. Fold in the blue cheese.

Transfer to a container with a tight fitting lid and store in refrigerator until ready to serve. Stir before serving.

Recipe source: a combination of recipes My Baking Addiction, Cooking Light, and A Cook at Heart

Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing

May 3, 2012 by Lynsey 1 Comment

Salads have to be one of my favorite foods. First, and foremost, they are delicious. They are light, healthy and can be topped and adorned to fit any taste. Even the tastes of the pickiest eaters. They can even quench the hunger of those “meat and potatoes” guys, aka my husband. Although, I can have a salad filled with plenty of vegetables, and sometimes, fruit, Spencer needs a little more heartiness to bed of veggies. So to give him the same healthy benefits of a salad with a little more heartiness, we’ll typically add a grilled chicken breast.
We have been on quite the salad kick lately, and each salad has been out of this world. Now that I am incorporating more salads in our weekly menu, I and finding more and more recipes that are an intruiging mixture of flavor combination and textures. My archive of salad recipes is rapidly growing and I now have a plethora of recipes I can’t wait to try. This recipe is one of the first recipes I came across that really wowed me. Chunks of fresh fruit and vegetables, which is right of my alley, topped with a seasoned, grilled chicken breast which is perfect for Spencer.

This salad starts out with chicken that is flattened to desired thinness; seasoned and then grilled to perfection. The dressing is a combination of fresh pineapple, pepper, garlic, orange juice and vinegar and is blended to create a beautifully vibrant and flavorful dressing. This dressing hits all notes; sweet, spicy, tangy and savory. The vegetables and remaining pineapple are given a light toss in this delicious dressing to make sure every ingredient is evenly coated. Once plated the chicken is then placed on a bed of lettuce and given an additional drizzle of the perfectly sweet and spicy dressing. This salad has something for everyone and is sure to be a crowd pleaser. This salad is perfect for utilizing all the fresh fruits and vegetables summer has to offer. It’s also perfect for a hot, summer day. Plus, all the vibrant colors make for one beautifully plated meal!
Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing

Ingredients:

1 Pound boneless, skinless chicken breast
1 tsp chili powder
1/2 Tsp salt
1/2 Tsp pepper
1 1/4 Cups fresh pineapple, cubed (about 8 oz) and divided
3 Tbsp fresh cilantro, finely chopped
2 Tbsp orange juice
4 Tsp apple cider vinegar
1/2 Serrano pepper, seeded and diced
1 Large garlic clove, minced
1/4 Cup extra virgin olive oil
2/3 Cup red bell pepper, thinly sliced
1/2 Cup sliced red onion, thinly sliced
1 (5oz) package baby spinach (about 8 cups)
Non-stick cooking spray

Directions:

Preheat grill pan over medium heat. Place chicken between 2 pieces plastic wrap and lightly pound with a meat tenderizer or heavy pan. Season chicken with salt, pepper and chili powder. Spray heated grill pan with non-stick cooking spray, place chicken on the hot pan. Cook chicken 3-5 minutes per side, until cooked through. Once thoroughly cooked, set aside.

Combine half of the pineapple, cilantro, orange juice, cider vinegar, serrano pepper, and garlic in a blender or food processor. Pulse until mixture is combined and smooth. With blender, or food processor, on slowly stream in the olive oil until combined and blended.

Cut, diagonally, across the grain into thin pieces. Place the remaining pineapple, red onion, bell pepper, and spinach in a large bowl. Drizzle with 3/4 cup of the dressing and toss to coat. Divide evenly among 4 plates, top with equal amounts of sliced chicken. Drizzle the salad evenly with the remaining dressing.

Recipe source: slightly adapted from Cooking Light, July 2010

Toned down tartness

November 26, 2008 by Lynsey Leave a Comment

Last night we had Rachael Ray’sHoney Lime Chicken, which was awesome! I made sandwiches using the chicken so I wanted a different type of sauce/spread to use for the sandwiches. I wanted something that complimented the marinade but didn’t over power or have too much going on. The honey lime mayo I came up with was awesome.
I used it as a spread on the sandwiches I made but it would be great as a deep or even as a dressing. Spencer went on and on about how much he liked the sauce and how well it went with the chicken on the sandwiches. I will probably be doing some more experimenting with this sauce in the near future; possibly try it as a glaze or marinade!
Honey Lime Mayo

Ingredients:

1/4 Cup mayonnaise

1 1/2 Teaspoon lime juice

1/2 Tablespoon honey

Fresh ground black pepper, to taste

Directions:

Place mayo, honey and lime juice in a bowl and mix together well. After all ingredients are combined add fresh ground black pepper to taste.

Serve as a dip or a sandwich spread.

Recipe by: Lynsey Lou

Key Lime Dressing

July 27, 2008 by Lynsey Leave a Comment

So, I’m still on my key lime kick. I’ve come across quite a few recipes that involve key limes and key lime juice. I love light foods especially in the summer time; something that’s different, fruity and sweet always interests me. I came across this dressing recipe and wanted to give it a try. It’s so simple and easy to throw together; it uses 3 ingredients that I think everyone always has in their kitchen. This is going to be a go to recipe for me; especially when I want something light and different or if I need a quick dressing.

***Substitute plain lime juice for key lime if that is all you have.

Key Lime Dressing

1 Cup Mayonnaise

1/4 Cup honey

1/4 Cup key lime juice

Combine all ingredients, mix together and refrigerate until ready to serve.

Recipe Source: Key West Key Lime Pie Co.

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