“Meatless Monday” Recipe of the Week – Potato-Cauliflower Mash

April 6, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | 1 Comment
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This week’s Meatless Monday” Recipe of the Week is a Potato-Cauliflower Mash. Made using Water, Yukon Gold Potatoes, Cauliflower Florets, Fat-Free Evaporated Milk, Trans-Fat-Free Margarine, Salt, and Black Pepper. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Potato-Cauliflower Mash
Adding cauliflower to this otherwise traditional mashed potato dish reduces the carbohydrate content — and ups the taste factor!

Ingredients
3 cups water
2 cups cubed unpeeled Yukon Gold potatoes (about 12 ounces)
10 ounces frozen cauliflower florets
1/4 cup fat-free evaporated milk
2 tablespoons trans-fat-free margarine
3/4 teaspoon salt
1/4 teaspoon black pepper

Directions
Yield: 4 servings
Serving size: 1/2 cup

1 – Bring water to a boil in large saucepan. Add potatoes and cauliflower; return to a boil. Reduce heat; cover and simmer 10 minutes or until potatoes are tender.

2 – Drain vegetables; place in blender with evaporated milk, margarine, salt, and pepper. Blend until smooth, scraping side frequently.

Nutrition Information:
Calories: 173 calories, Carbohydrates: 25 g, Protein: 4 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 531 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/sides/potato-cauliflower-mash/

 

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Wild Idea Buffalo Recipe of the Week – SMOKED BUFFALO BRISKET

March 18, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a SMOKED BUFFALO BRISKET. To make this delicious recipe you’ll need a Wild Idea Buffalo Brisket, Liquid Smoke, Olive Oil, Smoked Paprika, Black Pepper, Salt, Garlic Powder, Onion Powder, and Cider Vinegar. You can find this recipe and purchase the Wild Idea Buffalo Brisket along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

SMOKED BUFFALO BRISKET
Serves 6
I have tried smoking buffalo briskets in a smoker, to achieve that smoky pit flavor. My attempts were unsuccessful, as the lean, healthy, buffalo meat becomes dry. This faux smoked technique achieves the tenderness and the flavor of slow smoked meat. Leftovers make excellent cold sandwiches.

Ingredients:

1 3 lb. Wild Idea Buffalo Brisket
1 tablespoon liquid smoke
2 tablespoons olive oil
1 tablespoon paprika or smoked paprika
2 teaspoon black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon cider vinegar

Instructions
1 – Rinse brisket and pat dry, and place on sheet of foil, with the fattiest side up.
2 – Mix liquid smoke, olive oil and spices together.
3 – Rub the seasoning into the brisket.
4 – Fold the foil around the brisket, pour vinegar under brisket on foil and seal foil edges. Reinforce with an additional sheet of foil, sealing tightly. This can be done up to 24 hours ahead of grilling time. Let roast rest at room temperature 2 hours before grilling.

For Char Grill:

1 – Start a large amount of coals in half of the grill, coals are ready when half have become ashen colored.
2 – Place roast on grill rack opposite coals, and cover leaving vent open.
Grill for 1 hour, and close vents. Continue to grill for 3 more hours.
3 – Add a few more coals half way through cooking to maintain heat temperature. Turn brisket at his time.
4 – Remove roast from grill and let rest for 10 minutes. Uncover and slice.
5 – Serve with juices that have accumulated in foil.

For Gas Grill:

Allow grill to come to 400*.
1 – Place foil wrapped brisket in center of grill, and turn off burners directly under brisket, leaving burners on each side on high.
2 – Grill for 1 hour. Turn burners down and maintain heat of 350*. Continue to grill for 3 hours. Turn brisket halfway through cooking time.
3 – Remove roast from grill and let rest for 10 minutes. Uncover, slice or pull apart.
4 – Serve with juices that have accumulated in foil.
https://wildideabuffalo.com/blogs/recipes/93471745-smoked-buffalo-brisket

Diabetic Dish of the Week – Scrambled Eggs with Smoked Salmon

March 17, 2020 at 6:02 AM | Posted in diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Scrambled Eggs with Smoked Salmon. I’ve got a great way to start your day, Scrambled Eggs with Smoked Salmon. You’ll just need 5 ingredients to make this week’s dish; Cholesterol-Free Egg Substitute, Black Pepper, Green Onions, Reduced-Fat Cream Cheese, and Smoked Salmon. The dish is only 100 calories and 2 carbs per serving! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Scrambled Eggs with Smoked Salmon
This low-carb fish dish is easy to prepare and packed with healthful omega-3 fatty acids!

Ingredients
1 container (16 ounces) cholesterol-free egg substitute
1/8 teaspoon black pepper
2 tablespoons sliced green onions, with tops
1 ounce chilled reduced-fat cream cheese, cut into 1/4-inch cubes
2 ounces smoked salmon, flaked

Directions
Yield: 4 servings
Serving size: 1/4 of recipe

1 – Whisk egg substitute and pepper in large bowl. Coat nonstick skillet with nonstick cooking spray; heat over medium heat. Pour egg substitute into skillet and stir. Cook 5 to 7 minutes or until mixture begins to set; stir occasionally while scraping bottom of pan.

2 – Gently fold in green onions, cream cheese, and salmon; cook and stir about 3 minutes or just until eggs are cooked through but still slightly moist.

Nutrition Information:
Calories: 100 calories, Carbohydrates: 2 g, Protein: 15 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 10 mg, Sodium: 560 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/scrambled-eggs-with-smoked-salmon/

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* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Dish of the Week – Individual Oven Baked Spaghetti Recipe for Diabetics

March 3, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is an Individual Oven Baked Spaghetti Recipe for Diabetics. Made using Spaghetti, Spaghetti Meat Sauce, Black Pepper, Grated Parmesan Cheese, Mushrooms, Onion, Green Pepper, and Shredded Reduced-Fat Mild Cheddar Cheese. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Individual Oven Baked Spaghetti Recipe for Diabetics

Ingredients
Preparation time: 10 minutes
Baking time: 15 minutes

Cooking spray
1 cup cooked spaghetti
1 cup spaghetti meat sauce
2 dashes black pepper
1 tablespoon grated Parmesan cheese
1/2 cup sliced fresh mushrooms
1/8 cup finely diced onion
1/8 cup diced green pepper
1/4 cup finely shredded, reduced-fat, mild Cheddar cheese

Directions
Yield: 1 serving
Serving size: Whole recipe

1 – Preheat oven to 350°F. Coat an individual casserole dish or pie pan with cooking spray and set aside. If using leftover spaghetti or sauce, warm them, separately, in a saucepan or microwave. In a small bowl, combine spaghetti, pepper, and Parmesan cheese; toss to coat spaghetti. Spoon into baking dish. Top evenly with sauce. Sprinkle with mushrooms, onion, and green pepper, and then with Cheddar cheese. Cover with foil and bake for 15 minutes, or until cheese is melted and casserole is heated through.

2 – If you don’t have a favorite homemade spaghetti sauce, try adding browned and drained ground round (about 2 ounces meat per 3/4 cup spaghetti sauce) to a spaghetti sauce low in fat and sodium (such as Healthy Choice). This recipe also works with meatless sauce.

Nutrition Information:
Calories: 499 calories, Carbohydrates: 56 g, Protein: 35 g, Fat: 15 g, Saturated Fat: 6 g, Sodium: 1,112 mg*, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/individual-baked-spaghetti/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Wild Idea Buffalo Recipe of the Week – ENGLISH ROAST WITH ORANGE and ROSEMARY BUTTER

February 5, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is a recipe for ENGLISH ROAST WITH ORANGE and ROSEMARY BUTTER. Oh I have a good one for the Delicious Wild Idea Buffalo English Roast, English Roast with Orange and Rosemary Butter! Made using the Wild Idea Buffalo English Roast, Olive Oil, Salt, Black Pepper, and Onion Powder. Then you’ll need Salted Butter, the Juice of 1 small Orange, and fresh Rosemary Leaves for the Orange and Rosemary Butter. You can find this recipe or purchase the Wild Idea Buffalo English Roast along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

ENGLISH ROAST WITH ORANGE, ROSEMARY BUTTER
When I’m wanting a medium rare roast and when a cut needs a little tenderizing, my always go to method is Hot and High then Low and Slow. It’s a winner every time. This cut has a sinew seam that runs through it, but is very easy to eat around it after slicing.
Ingredients:

1 – 1.5 lb. English Roast
2 – tablespoons olive oil
1 – teaspoon of salt
2 – teaspoons of black pepper
2 – teaspoons of onion powder
OR
Seasonings of your choice. Avoid using real garlic, as it will burn with the high heat.

Preparation:

1 – Remove roast from packaging, then rinse and pat dry.
2 – In a heavy pot, add the olive oil and seasonings. Mix together.
3 – Place the roast in the pot and roll it around in the seasonings. Cover lightly with saran or a towel and allow the roast to rest for 1 to 2 hours at room temperature.
4 – Preheat oven to 500°.
5 – Place roast uncovered in hot oven for 7 minutes, then shut the oven off.
6 – Leave the roast in the oven for another 2 hours. Do NOT open the oven door.
7 – Remove the roast from the oven and turn the oven back on to 500°.
8 – Remove the roast from the pot and place on a cutting board and cut the roast into thin slices, keeping the slices tightly together. Transfer the slices onto a baking pan for reheating.
9 – Place the pot that the roast cooked in on the stove top over medium high heat and add either a little, broth, wine or water for an au jus. Season to taste.
10 – Place sliced roast back into hot oven and reheat for 5 to 7 minutes.
11 – Remove from oven and immediately transfer to a platter. Serve with hot au jus.

Orange, Rosemary Butter

Ingredients:
½ – stick salted butter
juice of one small orange
fresh rosemary leaves from one steam

Preparation:
1 – Heat all ingredients in the microwave and then blend in a blender to incorporate.

Transfer to a bowl. Serve at room temperature.
https://wildideabuffalo.com/blogs/recipes/english-roast

Mashed Potatoes and Cauliflower with Sour Cream

December 10, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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What goes better with Meatloaf than Mashed Potatoes and Cauliflower with Sour Cream. These are made using Baking Potatoes, Cauliflower, Reduced Fat Sour Cream, Chives, Salt, and Black Pepper. You can find this recipe, like the Meatloaf Recipe, at the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and More! So be sure to check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Mashed Potatoes and Cauliflower with Sour Cream

Ingredients
12 ounces baking potatoes, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
1 1/4 pounds cauliflower, cut into 1-inch pieces (about 4 1/2 cups)
1/3 cup reduced-fat sour cream
1 tablespoon chives
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions
1 – Combine cauliflower and potatoes in large saucepan; cover with water. Bring to a boil. Reduce heat; simmer about 10 to 12 minutes or until vegetables are tender. Drain.

2 – Add sour cream, chives, salt, and pepper to saucepan. Using potato masher, mash until blended.

Yield: 6 servings.

Serving size: 1/2 cup.

Nutrition Facts Per Serving:
Calories: 83 calories, Carbohydrates: 16 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 7 mg, Sodium: 233 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/sides/mashed-potatoes-cauliflower-sour-cream/

Panino Italiano

September 27, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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For a second Jennie – O Turkey Recipe I have a recipe for Panino Italiano. This Sandwich is made using; JENNIE-O® sliced All Natural* Oven Browned Turkey Breast, Olive Oil, Onion, Garlic, Crusty Bread, Black Pepper, Salami, Basil Leaves, and Mozzarella Cheese. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. So Enjoy and Make the Switch in 2019! https://www.jennieo.com/

Panino Italiano
Hot, melt-y and chock full of savory Italian flavor, this sandwich recipe is the answer to your easy weeknight dinner cravings. Sautéed onion, fresh basil and lean turkey breast. Ready in under 30 minutes!

INGREDIENTS
1 ½ tablespoons olive oil, divided
1 cup sliced onion
4 cloves garlic, minced
8 slices crusty bread
2 teaspoons freshly ground black pepper
4 slices salami
8 slices JENNIE-O® sliced All Natural* Oven Browned Turkey Breast, from the service deli
1 cup basil leaves
4 slices fresh mozzarella cheese

DIRECTIONS
1) In medium skillet, heat 1 tablespoon oil over medium heat. Add onion and garlic. Cook 10 minutes or until softened and golden, stirring occasionally.
2) Brush each bread slice with remaining oil. Sprinkle with pepper. Turn slices over. Top 4 slices with salami, turkey, basil, cheese and onion mixture. Top with remaining bread slices, peppered side up.
3) Place sandwiches in heated Panini press or sandwich maker. Cook 5 minutes or until golden and cheese is melted. Cut in half to serve.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 400
Protein 32g
Carbohydrates 29g
Fiber 6g
Sugars 4g
Fat 19g
Cholesterol 65mg
Sodium 930mg
Saturated Fat 7g
https://www.jennieo.com/recipes/753-panino-italiano

Wild Idea Buffalo Recipe of the Week -BUFFALO PRIME RIB ROAST

December 5, 2018 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is -BUFFALO PRIME RIB ROAST. Ti’s the season for Prime Rib! You’ll be using the Wild Idea Buffalo Prime Rib Roast. Salt, black pepper, paprika, cumin, cardamom, chili powder, thyme, garlic powder, onion powder, and espresso to strengthen flavor make up this incredible rub for the Roast. You can find this recipe or purchase the Wild Idea Buffalo Prime Rib Roast along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy through the Holiday Season! https://wildideabuffalo.com/

BUFFALO PRIME RIB ROAST
Note: This recipe is based on an 8 lb. roast, adjust cooking time to pounds. Spices in the rub can be substituted or adjusted to your liking. This rub is excellent on all roasts. Modify spices per pounds.

Ingredients:

1 Buffalo Prime Rib Roast, rinsed and patted dry
1 Tb. salt
1 Tb. coarse black pepper
2 Tb. sugar
1 tsp. each: paprika, cumin, cardamom, chili powder, thyme,
garlic powder, and onion powder
2 Tb. espresso, (reduce espresso to strengthen flavor)
2 Tb. olive oil
2 stalks celery, quartered
1 onion, quartered
2 cups buffalo or organic beef stock (broth)
½ cup dry sherry

1 – Mix all dry spices together. Add espresso and oil, creating a paste.
2 – Rub seasoning paste into roast. Cover and leave at room temperature for 2 hours.
3 – Preheat oven to 450* Insert meat thermometer in center of roast, avoiding the bone.
4 – Place celery & onion on bottom of heavy roasting pan. Place roast bone side up on top of vegetable bed.
5 – Roast for 15 minutes.
6 – Add ½ cup stock to the bottom of pan and reduce oven temperature to 350°.
7 – Continue roasting, calculating 10 minutes per pound, adding remaining stock to pan as needed throughout roasting. (Approximately 1 hour and 20 minutes for an 8 lb. roast or until the internal meat thermometer reaches 110*. Rely on your internal meat thermometer.)
8 – Shut oven off and leave roast in oven for 30 minutes or until internal meat thermometer reaches 125*.
9 – Transfer meat to a large platter and tent with foil to keep heat in. Meat thermometer should red 135* for medium rare.
10 – Place roasting pan on stove top over medium high heat, scraping the bottom to
11 – Loosen vegetables. Add any remaining stock and sherry and bring to a simmer.
12 – Slice roast into desired thickness, and add juices from roast to au jus.
13 – Season au jus to taste with salt, pepper and red wine. Strain.
14 – Serve roast with au jus and pass with horseradish cream sauce.
Or, you might also want to try the Cranberry Port Sauce for the holidays?

Cranberry Port Sauce

Ingredients:

1 Tb. butter
½ cup red onion, finely diced
1 Tb. garlic, minced
1 tsp. thyme
½ tsp. salt
1 Tb. black pepper
1 cup port +
1 can cranberry sauce
1 – In saucepan over medium high heat melt butter.
2 – Add onion, garlic and seasonings. Sauté for 7 minutes.
3 – Deglaze pan with port.
4 – Add cranberry sauce and stir in to incorporate.
Bring to simmer. Taste to adjust seasonings. If sauce becomes too thick, add additional port as needed. Drizzle over sliced Buffalo Roast.

*As another option, you can add 2 Tb. roasted and diced greens chilies.
https://wildideabuffalo.com/blogs/recipes/buffalo-prime-rib-roast

Diabetic Dish of the Week – HOLIDAY APPETIZER MEATBALLS

November 20, 2018 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – HOLIDAY APPETIZER MEATBALLS. Easily made and ready for your freezer. Made using Lean Ground Pork. Serve with choice of dipping sauces; Toasted Onion Dip, Ginger-Orange Dip, and Barbecue-Cranberry Dip. 200 calories and 1 carb per serving (7 meatballs). The recipe is from the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly recipes for all occasions. Enjoy and Eat Healthy through the Holidays! https://diabeticgourmet.com/

HOLIDAY APPETIZER MEATBALLS
These meatballs are convenient to have on hand, in the freezer. Serve for snacks with dipping sauces. They’re great for making grinder sandwiches, too. Serve one or more of these dips with the meatballs: Toasted Onion Dip, Ginger-Orange Dip and Barbecue-Cranberry Dip.

Yield: Yield: 7 dozen meatballs.
Serving size: 7 meatballs.

Ingredients

2 pounds lean ground pork
1 cup ice water
1/4 cup soy sauce
1/4 teaspoon freshly ground black pepper

Directions

1 – Heat oven to 375 degrees F.
2 – With hands or wooden spoon mix pork, water, soy sauce and pepper thoroughly in large bowl.
3 – Shape into 3/4-inch balls (mixture will be fairly soft and balls will not be perfect).
4 – Arrange closely together in single layer on ungreased shallow baking pan, like a jelly-roll pan.
5 – Bake for 20-30 minutes.
6 – Remove from pan, and serve immediately with a dipping sauce, like your favorite salad dressings or choose from the suggestions below.
7 – Use toothpicks to skewer meatballs to dip. Or remove from pan, cool, cover and freeze or refrigerate. Serve cold or reheated.

Nutrition information Per Serving:
Calories: 200
Protein: 13 g
Fat: 16 g
Sodium: 390 mg
Cholesterol: 55 mg
Carbohydrates: 1 g
https://diabeticgourmet.com/articles/meatball-appetizer-recipes-that-are-low-carb-and-diabetic-friendly/

Kitchen Hint of the Day!

February 9, 2018 at 6:25 AM | Posted in Kitchen Hints | Leave a comment
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Pass the Black Pepper please…….

 

Health Benifits of Black Pepper……Improves Digestion. Consumption of pepper increases the hydrochloric acid secretion in the stomach, thereby facilitating digestion.
* Weight Loss.
* Skin Care.
* Provides Respiratory Relief.
* Antibacterial Quality.
* Antioxidant Potential.
* Enhances Bioavailability.
* Improves Cognitive Function.
* 79% of the daily recommended value of the manganese; 57% of the vitamin K; 45% of the iron, and 30% of the fiber. I

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