Leftovers – Beans and Smoked Turkey Sausage (Beans and Weenies)

June 30, 2014 at 5:28 PM | Posted in beans, Butterball Smoked Turkey Sausage | Leave a comment
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Today’s Menu: Leftovers – Beans and Smoked Turkey Sausage (Beans and Weenies)

 

 

 

Beans and Sausage 005
Weather wise more of the same, hot, hazy, and humid. When it’s like this i don’t have much on an appetite. Which leads to today, nothing sounded good. Mondays are the day if you have any leftovers in the fridge, it’s either use it or lose it! Garbage goes out in the morning so we usually clean the fridge of any leftovers. So for my dinner tonight it was Leftover Beans and Smoked Turkey Sausage (Beans and Weenies).

 

 

 
I had a nice size helping of the Beans and Smoked Turkey Sausage leftover and it was too good to go to waste so I heated that up for my dinner tonight. In case you missed it here’s how it’s prepared. I used 1 Butterball Hardwood Smoked Turkey Sausage (sliced into bite size pieces), a handful of Oscar Mayer Turkey Bacon Bits, 1 can of Joan of Arc Spicy Chili Beans, 1 can of Bush’s Reduced Sodium Black Beans (drained and rinsed), 1/4 of a medium-sized Red Onion (Chopped), 1/2 teaspoon Ground Cinnamon, 1 tablespoon Ground Mustard, 1 tablespoon Splenda Brown Sugar, a couple of shakes (or more) of Frank’s Red Hot Sauce, and a 3/4 cup of Jack Daniel’s Honey Smokehouse BBQ Sauce (or to taste).

 

 

 

beans-and-smoked-turkey-sausage-0021
To prepare everything, it can’t be much easier. I used a small size Dutch Oven that I had sprayed with Pam Cooking Spray. Added all the ingredients except for the Turkey Smoked Sausage to the Dutch Oven, and stirred until well mixed. I turned the stove on medium low, covered the pot and just let simmer. Another set it and forget recipe! You could make this in a crock pot on low and let it go all day or by using a medium size sauce pan and get done even quicker. I love dishes that you can set low and let them simmer. After a couple of hours I sliced up one of the Butterball Hardwood Smoked Turkey Sausage and added it to the Beans. I then increased the heat to medium for about another hour and then reduced it back down to medium low until it was time for dinner. So to reheat this I just put into a small sauce pan and set it on medium low until it was heated through. I also had a slice of Klosterman Wheat Bread. Then for dessert later a Weight Watchers Vanilla Bean & Dutch Chocolate Ice Cream Sandwich.

 

 

 

 

 

weight-watchers-ice-cream-

Weight watchers Snack Size Variety Pack Vanilla Bean & Dutch Chocolate Sandwiches
PointsPlus® value 2
Low fat vanilla bean ice cream or low fat chocolate ice cream nestled between chocolate cookie wafers. An adult version of your childhood favorite guaranteed to bring out the kid in you. Each sandwich contains 80 calories, 1 grams of fat and 0 grams of trans fat. Offered in a package of 8.

 
http://www.weightwatchers.com/shop/categoryshowcase.aspx?pageid=1056671&..

“Meatless Monday” Recipes – the Classic Grilled Cheese Sandwich

June 30, 2014 at 7:26 AM | Posted in cheese, Meatless Monday | Leave a comment
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Always a classic and always a comfort food, the Classic Grilled Cheese Sandwich!

 

 

Ingredients:

8 slices firm-textured sandwich bread (Klosterman Wheat Bread)
Kraft Reduced Fat Mayonnaise (optional)
French’s Yellow Mustard (optional)
1/2 pound (8 ounces) Wisconsin Cheddar cheese, mild, medium or sharp, grated
3 to 4 tablespoons butter, softened (Blue Bonnet Light Stick Butter)

 

 

Directions:

Spread bread slices with a thin layer of mayonnaise and/or mustard. Evenly divide the grated cheddar over four slices of the bread. Top with remaining four slices.
Heat half of the butter in a large (12-inch) skillet over medium heat.
Place sandwiches in skillet. Spread remaining butter over top slices of bread. Cover skillet. Cook about 3 minutes, until underside is golden brown.
Carefully flip sandwiches with spatula and continue cooking, uncovered, 2 to 3 minutes, until cheese is melted and underside is browned.
Serve immediately.
Makes 4 servings.

One of America’s favorites – Cotton Candy

June 30, 2014 at 5:57 AM | Posted in One of America's Favorites | Leave a comment
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Spinning cotton candy at a funfair

Spinning cotton candy at a funfair

Cotton candy (U.S., India, Canada), candy floss, or candyfloss (UK, Pakistan, Ireland, New Zealand, India, South Africa, Canada), or fairy floss (Australia) is a form of spun sugar. Since it comprises mostly air, a small initial quantity of sugar generates a tremendously greater final volume, causing servings to be physically large and voluminous. A typical serving on a stick is approximately 1 ounce/30 grams. It is sometimes sold in bags containing several servings. Cotton candy is often served at carnivals or circuses. Food coloring can be used to change the natural white color. There are many flavor variants. A similar confectionery is the Persian Pashmak, and the Turkish Pişmaniye, although the latter is made with flour and water in addition to sugar. Ngathrek Golop Lhakpa is also a Bhutanese variant, but with added Butter tea and chilli peppers.

 

 

 

Maple-flavored cotton candy

Maple-flavored cotton candy

Cotton candy was first recorded in Europe in the 18th century. At that time, spun sugar was an expensive, labor-intensive endeavor and was not generally available to the average person. Machine-spun cotton candy was invented in 1897 by the dentist William Morrison and confectioner John C. Wharton and first introduced to a wide audience at the 1904 World’s Fair as “Fairy Floss” with great success, selling 68,655 boxes at 25¢ per box (equivalent to $6 per box today). Joseph Lascaux, a dentist from New Orleans, Louisiana, invented a similar cotton candy machine in 1921. In fact, the Lascaux patent named the sweet confection “cotton candy” and the “fairy floss” name faded away, although it retains this name in Australia. In the 1970s an automatic cotton candy machine was created which made the product and packaged it. This made it easier to produce and available to sell at carnivals, fairs, and stores in the 1970s and on.

Tootsie Roll of Canada Ltd., the world’s largest cotton-candy manufacturer, makes a bagged, fruit-flavored version called Fluffy Stuff.

 

 

 
Typical machines used to make cotton candy include a spinning head enclosing a small “sugar reserve” bowl into which a charge of granulated, colored sugar (or separate sugar and food coloring) is poured. Heaters near the rim of the head melt the sugar, which is squeezed out through tiny holes by centrifugal force. Pre-colored sugar packaged specially for the process is milled with melting characteristics and a crystal size optimized for the head and heated holes; granulated sugar used in baking contains fine crystals which spin out un-melted, while rock sugar crystals are too large to properly contact the heater, slowing the production of cotton candy.

The molten sugar solidifies in the air and is caught in a larger bowl which totally surrounds the spinning head. Left to operate for a period, the cotton-like product builds up on the inside walls of the larger bowl, at which point machine operators twirl a stick or cone, around the rim of the large catching bowl, gathering the sugar strands into portions which are served on stick or cone, or in plastic bags. As the sugar reserve bowl empties, the operator recharges it with more feedstock. The product is sensitive to humidity, and in humid summer locales, the process can be messy and sticky.

Modern innovations in cotton candy equipment include vending machines which automatically produce single-servings of the product, developed in Taiwan, and lighted or glowing sticks.

 

 

 
In 1972, the first automated machine was used for the production of cotton candy. Since then the creations and innovations of this machine have become greater and greater. They range in sizes from counter-top accessible to party and carnival size. Modern machines that are made for commercial use can hold up to 3 pounds of sugar and have compartments for storage of extra flavors. The rotating bowl at the top spins at 3,450 revolutions per minute.

 

 

Kitchen Hint of the Day!

June 30, 2014 at 5:52 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , ,

Do not use dried herbs in the same quantity as fresh. In most cases, use 1/3 the amount in dried as is called for fresh.

Bison Sirloin Steak w/ Sauteed Mushrooms, Roasted Asparagus, and Baked Potato

June 29, 2014 at 5:10 PM | Posted in bison, mushrooms, potatoes, vegetables | Leave a comment
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Today’s Menu: Bison Sirloin Steak w/ Sauteed Mushrooms, Roasted Asparagus, and Baked Potato

 

 

 

Another steamy day out again. Went over to a long time friends this afternoon and spent most of the day over there. For dinner tonight it’s a Bison Sirloin Steak w/ Sauteed Mushrooms, Roasted Asparagus, and Baked Potato.

 

 

 

Great Range Bison Sirloin Steak 006
I used a Great Range Bison Sirloin. Great Range is a very good Bison Meat. It’s sold here locally at Kroger. They’re not quite the sweet and wild flavor as Wild Idea Buffalo but still an excellent Bison Sirloin, and Ground Bison Sirloin also. I seasoned it with McCormick Grinder Sea salt and Black Peppercorn and pan fried it in Canola Oil, about 4 minutes per side. Medium rare with a nice char on the outside and a little pink and moist and tender inside, love Bison or Buffalo!

 

 

 
For one side I prepared some Sauteed Mushrooms, seasoned with Roasted Cumin, Sea Salt, and Parsley. I also had a Baked Potato and Roasted Asparagus. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. Quite a dinner! For dessert later a Healthy Choice Dark Fudge Frozen Greek Yogurt.

 

 

 

 
Great Range Brand Bison SirloinGreat Range Bison Sirloin

 

About Great Range Brand Bison
and Rocky Mountain Natural Meats

 

Great Range Brand Bison is produced and distributed by Rocky Mountain Natural Meats. Rocky Mountain Natural Meats started in 1986 as a small meat distributor devoted solely to bison. From the beginning, our focus was to provide high quality bison meat and great service to grocers, distributors and restaurants nationwide. An in-house grading system was developed to guarantee premium quality and consistency to the end-user – this became the Great Range Bison brand. Carcass characteristics such as fat color, fat cover, muscle color, ossification and weight are the major factors in determining if the product receives the Great Range Bison brand. By working closely with our producers and assisting them with ration formulation, our quality control begins at the source. Today, Rocky Mountain Natural Meats processes over 400 head of bison per week.

 

 

 
Roasted AsparagusRoasted Asparagus 2

 

INGREDIENTS
1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic, minced
Sea Salt
Freshly grated Black Pepper
Lemon Juice
Shredded Parmesan Cheese

 

 

 

Directions

1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.
Yield: Serves 4.

Low-Calorie, High-Fiber Summer Recipes to Help You Lose Weight

June 29, 2014 at 5:57 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website it’s Low-Calorie, High-Fiber Summer Recipes to Help You Lose Weight. The link for all the recipes and tips is at the end of the post.

 

EatingWell2
Macaroni salad, shrimp cocktail, fish tacos and more easy summer recipes that are low in calories and high in fiber.
If you’re trying to lose weight this summer, our fiber-rich, low-calorie recipes might help you shed pounds. New research suggests a way to prevent weight gain or even encourage weight loss—without dieting. The secret? Eat more fiber. If you’re consuming 2,000 calories per day, aim to increase your fiber by 16 grams. While it helps you feel full, “fiber has no calories,” says Larry Tucker, Ph.D., lead researcher and professor in the Department of Exercise Sciences at Brigham Young University. So if you fill up on high-fiber foods you crowd out less-healthy foods, explains Tucker. These healthy, high-fiber recipes, including Macaroni Salad and Basil, Shrimp & Zucchini Pasta, are filling, low-calorie recipes that are perfect for summer.

 
Macaroni Salad
Old-fashioned macaroni salad sometimes contains jarred pimientos, diced ham or pickle relish, but this version is simple and deliciously plain with fresh chopped celery, carrot and onion. A combination of low-fat mayo and sour cream lightens up the dressing, and whole-wheat elbow noodles, spinach and edamame add extra nutrients….

 
Basil, Shrimp & Zucchini Pasta
This quick-cooking, healthy dinner is a simple combination of zucchini, shrimp and pasta flecked with plenty of fresh basil. If you have leftover cooked pasta from another meal, use it and skip Step 2. Since the recipe combines a starch, vegetables and the shrimp, all you need is a fruit or vegetable salad to round out the menu. Recipe by Nancy Baggett for EatingWell….

 

 

* Click the link below to get all the Low-Calorie, High-Fiber Summer Recipes to Help You Lose Weight.

 
http://www.eatingwell.com/recipes_menus/recipe_slideshows/low_calorie_high_fiber_summer_recipes_to_help_you_lose_weight?sssdmh=dm17.743387&utm_source=EWDNL&esrc=nwewd061614t

Kitchen Hint of the Day!

June 29, 2014 at 5:53 AM | Posted in Kitchen Hints | 3 Comments
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Thank you to Chris for these reminders!

 

Just some food safety reminders.

 
* Cool leftovers as quickly as possible. Reheat to 165 F before serving again.

 

* BY ALL MEANS, REMEMBER THIS:
Bacteria on food will rapidly multiply when left at a temperature between 45 F and 140 F. Avoid this danger zone as much as possible.

Beans and Smoked Turkey Sausage (Beans and Weenies) w/ Cheddar Corn Bread Muffins

June 28, 2014 at 5:18 PM | Posted in beans, Butterball Smoked Turkey Sausage | Leave a comment
Tags: , , , , , , , , , , , ,

Today’s Menu: Beans and Smoked Turkey Sausage (Beans and Weenies) w/ Cheddar Corn Bread Muffins

 

 

 

Beans and Smoke Turk  Cheddar Muffins 004

Downright miserable out again, hot and humid. Late afternoon/evening is our community Picnic and Swim Party, a bit too humid for me to go though. For dinner tonight a classic, (Beans and Weenies) Beans and Smoked Turkey Sausage w/ Cheddar Corn Bread Muffins.

 

 

 

 

 
Growing up I always loved those little cans of Campbell’s Beans and Weenies, that and Spaghetti-O’s! Well I wanted some Beans and Weenies but I jazzed it up a bit. I used 1 Butterball Hardwood Smoked Turkey Sausage (sliced into bite size pieces), a handful of Oscar Mayer Turkey Bacon Bits, 1 can of Joan of Arc Spicy Chili Beans, 1 can of Bush’s Reduced Sodium Black Beans (drained and rinsed), 1/4 of a medium-sized Red Onion (Chopped), 1/2 teaspoon Ground Cinnamon, 1 tablespoon Ground Mustard, 1 tablespoon Splenda Brown Sugar, a couple of shakes (or more) of Frank’s Red Hot Sauce, and a 3/4 cup of Jack Daniel’s Honey Smokehouse BBQ Sauce (or to taste).

 

 

 
To prepare everything, it can’t be much easier. I used a small size Dutch Oven that I had sprayed with Pam Cooking Spray. Added all the ingredients except for the Turkey Smoked Sausage to the Dutch Oven, and stirred until well mixed. I turned the stove on medium low, covered the pot and just let simmer. Another set it and forget recipe! You could make this in a crock pot on low and let it go all day or by using a medium size sauce pan and get done even quicker. I love dishes that you can set low and let them simmer. After a couple of hours I sliced up one of the Butterball Hardwood Smoked Turkey Sausage and added it to the Beans. I then increased the heat to medium for about another hour and then reduced it back down to medium low until it was time for dinner.

 

 

 

Beans and Smoke Turk  Cheddar Muffins 002
Then to go with my “Beans and Weenies” I baked some Cheddar Corn Bread Muffins. First time I made these and they are delicious! The recipe comes from the Taste of Home website. I lightened the recipe up by using 2% Milk, Sargento reduced Fat Shredded Cheddar Cheese, and Fat Free Greek Yogurt. The original recipe also had it as bread that you cut into squares but I baked as Muffins instead. Fantastic side to the “Beans and Weenies”! I left the full recipe along with a link to the original recipe at the end of the post. A good Hearty Meal tonight. For dessert later a Jello Sugar Free Dark Chocolate Mousse.

 

 

 

 

 
Butterball Hardwood Smoked Turkey SausageButterbal Smoked Turkey Sausage

 

Smoked Turkey Dinner Sausage
14 oz. | Servings: 7

Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes great.

Microwave:
Wrap individual sausages in paper towels and place on a microwave-safe plate.
Microwave on High 3-1/4 minutes (1-1/2 minutes for one).
Let stand 2 minutes before serving.
**Microwave ovens vary. Cooking times are approximate.Always heat thoroughly.Grilling:
Grill at medium-high heat for 8-10 minutes, turning frequently.
Always heat thoroughly.

Skillet:
Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.
Always heat thoroughly.
Serving Size 2 oz. (51 g)
Servings Per Container 7

Amount Per Serving
Calories 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%
Vitamin A 0%
Vitamin C 2%
Iron 2%
Calcium 2%

Ingredients: Poultry Ingredients (Mechanically Separated Chicken, Mechanically Separated Turkey), Water, Corn Syrup, Salt. Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.

 

 

http://www.butterball.com/product/smoked-turkey-dinner-sausage

 

 

 

 
Cheddar Corn Bread Recipe

Cheddar Corn Bread Recipe

Cheddar Corn Bread Recipe (Taste of Home Photo)

MAKES: 12 servings
Ingredients
2 packages (8-1/2 ounces each) Corn Bread/Muffin Mix
1/2 cup Egg Beater’s
1/2 cup 2% Milk
1/2 cup Fat Free Greek plain Yogurt
1 can (14-3/4 ounces) cream-style corn
1/2 cup Sargento 2% Shredded Cheddar Cheese
Directions
In a large bowl, combine the corn bread mix, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into a greased 13-in. x 9-in. baking dish.
Bake at 400° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares. Serve warm. Yield: 12 servings.

 
Nutritional Facts
1 serving (1 piece) equals 148 calories, 5 g fat (2 g saturated fat), 48 mg cholesterol, 314 mg sodium, 22 g carbohydrate, 1 g fiber, 5 g protein.

 

 

Read more: http://www.tasteofhome.com/recipes/cheddar-corn-bread#ixzz35wT4sY6q

German Potato Salad

June 28, 2014 at 10:22 AM | Posted in PBS | Leave a comment
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A perfect summertime side dish, German Potato Salad! It’s on the PBS web site. I left the link at the bottom of the post.

 

 

German Potato Salad

 

Ingredients
4 slices of bacon
10 to 12 small red potatoes
3 tablespoons bacon fat
3 tablespoons red wine vinegar
2 teaspoons whole grain mustard
Pinch of salt
1/2 red onion diced
2 tablespoons minced flat-leaf parsley
1 tablespoon teaspoon minced dill

 

 
Directions
Preheat your oven to 400 degrees F. In a skillet, lay the bacon side-by-side and transfer to the oven to bake until golden brown and crispy, about 15 minutes. Meanwhile, transfer the potatoes to a parchment-lined baking sheet and drizzle a tablespoon or two of olive oil and toss to coat. Transfer to the oven to roast for 20 to 30 minutes, until fork-tender. (You should be able to bake the bacon and potatoes simultaneously.)
When the bacon is done, transfer it to a paper towel to drain; pour the bacon fat into a small bowl, it should measure out to be about three tablespoons. Remove the potatoes from the oven and allow them to rest until they’re cool enough to handle, about 10 minutes. Halve, then quarter the potatoes and place them in a large mixing bowl.
To make the dressing, whisk together the bacon fat, red wine vinegar, whole grain mustard and pinch of salt. Pour the warm dressing over the potatoes and toss until coated. Next, add red onion, diced bacon, flat-leaf Italian parsley and dill and give it a light toss. Taste the potato salad and adjust the seasonings, if you like, adding more dill, more mustard or more vinegar. Serve this potato salad warm or room temperature.
Yield: 6-8 servings

 
http://www.pbs.org/food/fresh-tastes/german-potato-salad/?utm_source=foodnewsletter&utm_medium=newsletter&utm_term=main1&utm_content=pbsfood_freshtastes&utm_campaign=pbsfood_freshtastes

Grilled Pizza Recipes

June 28, 2014 at 5:34 AM | Posted in Eating Well, pizza | 5 Comments
Tags: , , , , ,

Here’s some fantastic Grilled Pizza Recipes, try them out this weekend! It’s all from the EatingWell website.

 
Grilled Pizza RecipesEatingWell2

Take dinner outdoors with fabulous recipes for pizza on the grill.
Make grilled pizza a staple this summer with these easy recipes. We love grilling pizza because the grill melts the cheese evenly and quickly, and gets the crust mottled with those dark bits everyone fights over. What’s more, there’s that characteristic smoky taste from the grill. These delicious grilled pizza recipes will get you started, but don’t be afraid to experiment with your family’s favorite toppings as well!

 
Black Bean Nacho Pizza
Break out the napkins! This pie is an over-the-top, vegetarian concoction with black-bean spread, Jack cheese, tomatoes, scallions, olives and pickled jalapenos; it’s part nacho, part pizza. For an even more decadent treat, serve with low-fat sour cream. Beer pairing: Spicy foods need spicy beers—go for an India Pale Ale (IPA). If you’re not a hop-head, the malty sweetness of brown ales work well with the sweeter elements on the pizza……

 
Garden Pizza
Bell pepper, zucchini and a fresh tomato sauce give this vegetarian pizza a taste of summer. Beer pairing: Look for a brew without overpowering flavors, such as a lager or a less yeasty witbier, so the pizza’s fresh, subtle flavors can shine……

 

* Get these and all the other Grilled Pizza Recipes by clicking the link below

 
http://www.eatingwell.com/recipes_menus/recipe_slideshows/grilled_pizza_recipes?sssdmh=dm17.742278&utm_source=EWTWNL&esrc=nwewtw061014

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