“I love life. I love food and wine. I caught that bug 10 years ago when I met my husband. You get sucked into the culture. We don’t do fast food.”
-Jen Reyneri

Indeed. Free range thick cut bacon, fresh squeezed grapefruit juice and homemade strawberry empanadas coupled with a perfect Florida Sunshine Morning made for the most glorious outdoor breakfast of all time. Can you say, delicious?

Strawberry Empanadas

Start with a tube of storebought crescent rolls. Unroll the dough from the dough and slice into triangles (essentially cutting the dough in half).

Meanwhile, mix together 1 C. of washed and diced strawberries with a package of softened cream cheese. Add 2 tblsp. of brown sugar, continue to mix evenly.

Fill each trinagle with strawberry mixture, stretching dough as you go, and then rolling the dough into a spiral and crimping the edges together.

Bake at 375 degrees for 12 minutes or until golden brown.

Sprinkle, fresh from the oven empanadas, with brown sugar and brush with melted butter.

Enjoy!