Summer Cocktail: Watermelon Mojito

Summer Cocktail: Watermelon Mojito recipe by Be What We Love

Nothing says Summer more than watermelon in every single grocery store in America, right? Since we moved from our small condo to our new home with a nice deck, we have been enjoying a lot of outdoor dining and parties at the house instead of having to take a drive to our old “backyard” aka a nice park by the Potomac River. 

It’s always fun to create a signature cocktail for parties and dinners. Watermelon, organic mint from our garden, rum and friends are always a refreshing mix for a entertainning Summer Fiesta. So  don’t waste any more summer days, get your friends together in a park or at home and serve this refreshingly delicious Watermelon Mojito recipe and be prepared for it to be a hit. Enjoy!


  • Watermelon chunks
  • Mint
  • Rum (preferably Don Q)


  1. Cut watermelon in chunks and remove the seeds
  2. Blend watermelon chunks
  3. Muddle a few mint leaves in watermelon juice
  4. Add rum and ice cubes. 
  5. Place mint garnish and flamingo straw in drink (this may seem optional, but it’s not ;)). 
  6. And enjoy a refreshing summer watermelon cocktail!

Summer Cocktail: Watermelon Mojito recipe by Be What We Love

Quick Brazilian Cheese Bread ( Pão de Queijo)

Quick Brazilian Cheese Bread | Recipe by Be What We Love blog

Pão de Queijo is a staple in every Brazilian household, specially when we serve coffee for friends and family visiting. Here in the U.S., it became famous by being served in all Brazilian steakhouses or if you know any Brazilian leaving here, they might had them in one of their fun parties.  And what a great recipe to make while you and your friend watch the Rio 2016 Olympic Games!

I must admit that we used to buy them frozen at our favorite Portuguese/Brazilian grocery store here in Northern Virginia, but not anymore. Be ready to make theses delicious and addictive cheese bread with only 6 ingredients, a blender and a mini muffin pan or if you want them bigger you could use a cupcake pan, in only 20 minutes! YES!!

The only ingredients that you might not have already in your pantry is tapioca flour. Nowadays you can find in any major supermarket next to other specialty flours. Now, if your city have Asian markets you can get it for a very good price, they sometimes call it cassava or manioc flour. Tapioca flour is gluten free, so you can use this recipe as a great option for gluten free bread (using the cupcake pan) and make yummy panini sandwiches. Let me know on the comments  below if you made them or tag me on social media or use the hashtag #bewhatwelove . 

Quick Brazilian Cheese Bread


  • 1 egg
  • 1/3 cup olive oil
  • 2/3 cup milk
  • 1 1/2 cups tapioca flour
  • 2/3 cup grated mozzarella/parmesan  (or Mexican blend cheeses )
  • 1 teaspoon of salt (or more to taste)


  1. Preheat oven to 400.
  2. Put all of the ingredients in a blender and pulse or low-speed blend until combined.
  3. Pour the mixture into greased mini muffin pans or cupcake pans for a bigger bread puff
  4.  Fill each cup about 2/3 full.
  5. Bake for 20 minutes, until a little golden brown 
  6. Let them cool and enjoy!

Quick Brazilian Cheese Bread | Recipe by Be What We Love blogQuick Brazilian Cheese Bread | Recipe by Be What We Love blogQuick Brazilian Cheese Bread | Recipe by Be What We Love blogQuick Brazilian Cheese Bread | Recipe by Be What We Love blog

Octopus Risotto

Octopus Risotto | Recipe by Be What We Love blog

Hello !! Long time no see, huh? Well, I’ve been super busy this summer with work and we also lost a very dear friend of our family, so there was nowhere else or nothing else we wanted to do than to be with our friends during this very sad time.

As our dear friend was an excellent cook and her passion for cooking and gathering friends was shown throughout her gorgeous kitchen and home, I went straight to my kitchen as soon as I got back last week and prepared various recipes for this blog. So, behold my friends, I WILL be posting once or twice a week from now on (oh well at least one can have hope).

I dedicate this post to our friend Faye and her precious family whom we love so much.

Some people find octopus to be quite intimidating, especially if they have to clean a fresh one. So I was in a mission to make this dish, which is popular in any coastal town from Brazil to Europe as easy as possible.

I have a strict rule in my kitchen, and that’s to buy as few canned products as possible, so octopus in a can, sounded to me as gross as canned beans (I know lots of people love canned beans but my Brazilian soul just can’t do it!) However, I was in a mission, right? So here I am at my local Whole Foods buying my octopus in a can. And wait for it…………’s DELICIOUS!! I might have to buy a few extra cans, and eat them as tapas on crostini. Yum!

Here is my version of Arroz de Polvo or  Arroz con Pulpo as they call it in Spain (or Octopus Risotto as we’d call it in the USA). Enjoy!

Serves about 3-4 people

  • 1  can of octopus in olive oil 
  • 1 cup arborio rice
  • 1/2 onion, chopped
  • 1/2 cup red wine
  • 1 tablespoon parsley, chopped
  • 1 tomato, chopped
  • 1 1/2 cup chicken broth
  • 1/4 cup olive oil
  • salt and pepper to taste


  1. Drain octopus pieces, lightly fry them in a tablespoon of olive oil and a pinch of seasoning blend (2-3 minutes), and set a side in a bowl.
  2. Place the onion and tomatoes in a sauce pan with the rest of the olive oil on medium heat.
  3. Add the rice and fry for a minute or two.
  4. Now add the wine. Stir well and let it simmer. Stir occasionally and add warm chicken broth 1/4 cup at a time, adding more when the liquid is absorbed.  Keep adding broth and stirring until rice is tender (this should take 20-25 minutes). 
  5. Once done, turn off the heat and mix in the parsley.
  6. Add octopus on top of each serving or if you prefer, mix with the rice.

Bon Appétit!

Octopus Risotto | Recipe by Be What We Love blogOctopus Risotto | Recipe by Be What We Love blogOctopus Risotto | Recipe by Be What We Love blogOctopus Risotto | Recipe by Be What We Love blog

Pesto Bread

Pesto BreadCarb-free diets be damned, I love bread.  The smell of it baking, the taste of it warm with butter still melting in.  A well made sandwich is a work of art, but on home baked bread it’s enough to make Michelangelo cry.  So now that we’re finally (mostly) settled into our new house, we broke out the bread maker and treated ourselves to a fresh loaf. It’s been a little while since we’ve done any fresh bread other than popovers (check out our gruyère and cracked pepper or jalapeño and cheddar popover recipes), so we started out easy with the basic white loaf with a little bit extra and made this pesto bread recipe with our bread maker.


Makes one small loaf (about 1 pound)

Water, 80°–90°F – 3⁄4 cup
Olive oil, extra virgin – 1 tablespoon
Pesto – 3 tablespoons
Sea salt – 1⁄2 teaspoon
Bread flour –  21⁄4 cups
Granulated sugar – 1 teaspoon
Yeast, active dry, instant or bread machine – 11⁄2 teaspoons


Add the ingredients in the order listed and set your bread machine for small white loaf (NOT rapid).  I wish I had followed the rapid recipe, because waiting the nearly three hours for this to mix and bake was rough.  I dreamt of fresh bread for breakfast, but ended up with it for lunch.  Next time, I think I’ll add the ingredients the night before and set the times so I can wake to fresh bread… Share your favorite bread machine recipe links in the comments!

Pesto Bread Pesto Bread