Wild Idea Buffalo Recipe of the Week – Buffalo Pastrami “Reuben” Sandwich

April 27, 2016 at 5:07 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week – Buffalo Pastrami “Reuben” Sandwich. You can find the recipe and order the Buffalo Pastrami all on the Wild Idea Buffalo website, Enjoy! http://wildideabuffalo.com/

 
Buffalo Pastrami “Reuben” Sandwich
The O’Brien household’s version of this pub favorite. So good, it will become a weekly request!

Ingredients:

1 package Buffalo Pastrami
1 ½ cup “Bubbies” Sauerkraut (it’s really, really good)Buffalo Pastrami Reuben Sandwich
4 ounces Irish Cheddar Cheese
6 slices Pumpernickel Bread
1 tablespoon Butter
*Reuben Sauce
Preparation:
1 – On flat top griddle or in a large sauté pan over medium heat place Buffalo Pastrami in lightly oiled pan to heat through. Turn while heating.
2 – Arrange Buffalo Pastrami in 4 equal piles and top with cheese. Add sauerkraut to the pan too. Cover and heat until cheese is melted, and sauerkraut is warm.
3 – Remove from pan and cover to keep warm.
4 – Spread butter on one side of the bread and grill bread until golden brown.
5 – Stack meat, cheese and kraut on inside of grilled bread and spread the other slice with *Reuben sauce (recipe below), and sandwich together.
Serve with Potato, Leek Soup.

 

 

Ingredients:
*Reuben Sauce
1/2 cup MayonnaiseWild Idea
¼ cup Salsa
¼ cup Roasted and Peeled Red Peppers
Salt
Pepper

Preparation:
1 – Place all ingredients in food processor and puree.
2 – Season with slat & pepper to taste.

http://wildideabuffalo.com/2012/buffalo-pastrami-reuben-sandwich/

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Wild Idea Buffalo Recipe of the Week – Carpetbag Steaks

December 26, 2013 at 9:41 AM | Posted in Wild Idea Buffalo | 2 Comments
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I had never heard of this one but what a great combo, Buffalo Steak and Oysters! This recipe, from Jill O’Brien, is from 2011 and is this weeks Wild Idea Buffalo Recipe of the Week – Carpetbag Steaks.

 
December 9, 2011
Carpetbag Steaks
By: Jill O’Brien

 

 

Wild Idea Buffalo Carpetbag Steaks

Carpetbag Steaks (serves 4)

* Tenderloin or New York steaks work well for this dish.

Ingredients:

For Steaks:

4 Buffalo Steaks, rinsed and patted dry
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon pepper
3 tablespoons unsalted butter
8 fresh oysters, shucked and coarsely chopped
2 tablespoons fresh squeezed lemon
2 tablespoons shallots, minced
½ teaspoon Tabasco sauce
½ cup parmesan, grated
½ cup dry bread crumbs
2 tablespoons fresh parsley, chopped
For Cajun Cream Sauce

1 tablespoon butter
2 teaspoons Cajun seasonings + to taste
1 tablespoon fresh lemon juice
½ cup cream
Cajun Seasoning:

4 teaspoons paprika
1 teaspoon each: cayenne, black pepper, salt, onion powder, garlic powder, and thyme
Mix together and set aside. Keep remaining in sealed container.

 
Directions:

* Prep steaks as above. Make a slit in center of the steak creating a pocket. Rub steaks with olive oil, salt and pepper. Allow to rest at room temperature for 2 hours.
* Place oysters and lemon juice in bowl and let set for ½ hour.
* Melt 2 tablespoons of butter in sauté pan over medium high heat.
* Add shallots, drained prepped oysters and hot sauce. Sauté for 4 minutes.
* Add parmesan cheese and fold in to incorporate, allowing to slightly melt.
* Remove from heat, add bread crumbs and parsley. Stir to incorporate and season with salt and pepper to taste.
* Stuff pocket of steaks with warm oyster stuffing.
* In heavy skillet over medium high heat, melt 1 tablespoon unsalted butter. Sear each side of steaks 2 minutes for 5 oz. or 3 minutes for 8 to 10 oz. steaks.
* Remove and cover with foil.
* In same pan add 1 tablespoon butter, 1 tablespoon lemon juice and 1 tablespoon Cajun seasonings. Stir to incorporate.
* Quickly whisk in cream and bring to full heat.
* Serve steaks atop dirty rice and drizzle all with Cajun cream sauce.

 
http://wildideabuffalo.com/2011/carpetbag-steaks-2/

 

 

 

 

Wild Idea
http://buy.wildideabuffalo.com/

Wild Idea Buffalo – Buffalo Brats!

December 21, 2013 at 12:26 PM | Posted in brats, Wild Idea Buffalo | Leave a comment
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Buffalo Brats 002

 

I had ordered a Wild Idea Buffalo Holiday Package that included a 1 lb. package of Buffalo Brats. So today for lunch I prepared my first one. It was real easy to prepare; just put about a 1/2 ich of water in a medium skillet and heated on medium heat. As the water started to boil I added the Brat and put the lid on, Cooked for about 10 minutes and removed the lid and let it cook another 4 minutes. It’s one good Buffalo Brat! Seasoned just right and very tender. Just another one I’ll have to keep in stock in the freezer.

 

 

 

 

 

Wild Idea Buffalo Brats
Wild Idea Buffalo 1 lb. – Buffalo Brats
Backyards, ballparks, tailgating and outdoor gatherings demand a brat. Ours command an entirely new level of respect, delivering all the juiciness that signals fun, along with all the health benefits from our 100% grass-fed bison. Go ahead, take two. 4 Per Package / 1 lb.

Ingredients: Buffalo, Organic Spices:[Black Pepper, Celery Seed, Coriander, Garlic Powder, Marjoram, Onion Powder, Pure Cane Sugar, Sea Salt] Encased in a natural pork casing.

 

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/buffalo-brats

Buffalo Terres Major Fillet w/ Sauteed Mushrooms, Green Beans, and Baked Potato

December 9, 2013 at 6:24 PM | Posted in greenbeans, mushrooms, potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Terres Major Fillet w/ Sauteed Mushrooms, Green Beans, and Baked Potato

 

Buffalo Terris Major 001

 

About 33 degrees this morning but it’s been dropping ever since. Went to the store early to pick up a few items and then had to take my Dad to the Doctor, he has a lot of heavy congestion. Not good for a person that’s 92. They took some x-rays and waiting for the results tomorrow to see exactly what it is. For dinner tonight I prepared a Wild Idea Buffalo Terres Major Fillet w/ Sauteed Mushrooms, Green Beans, and Baked Potato.

 

 

 

This is always the tenderest cut of Buffalo Steak I can find, and one of the most delicious cuts also! I pan fried it in Canola Oil about 4 minutes per side, which gives you a perfect medium rare! The steak is so tender with just an incredible flavor. As with all the Wild Idea Buffalo cuts it has a slight sweet taste and so tender a knife isn’t really needed!

 

 

 

For a side dish I made some Sauteed Mushrooms. I’ve been using Green Giant Sliced Mushrooms. Really like these, nice taste and keeps so good in a jar. I sautéed them in Extra Virgin olive Oil and a pat of I Can’t Believe It’s not Butter and seasoned with Sea Salt, Ground Roasted Cumin, Parsley Flakes, and Dried Thyme. I also heated up a can of Del Monte Cut Green Beans and had a Baked Potato. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.

 

 

 

Wild Idea BuffaloTerres-Major-Filet_grande

 

 
Wild Idea Buffalo 8 oz. Terres Major Fillet

The second most tender cut on the animal. This treasured cut is found in the chuck shoulder.

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/terres-major-filet

Wild Idea Buffalo – Italian Buffalo Meatballs

December 9, 2013 at 10:40 AM | Posted in Wild Idea Buffalo | 1 Comment
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Here’s the third and final Buffalo Meatball recipe from Jill O’Brien of Wild Idea Buffalo. The first two were made of Ground Buffalo and this one is made with Buffalo Italian Sausage, which can be purchased on line at the Wild Idea Buffalo web site.

 

 

Wild Idea Buffalo Italian Buffalo Meatballs
Italian Buffalo Meatballs (Makes 20 to 24 meatballs)

Ingredients:

1 lb. Buffalo Italian Sausage

¼ cup basil, chopped

¼ cup sundried tomatoes, chopped

2 cloves garlic, minced

4 oz. mozzarella cheese, shredded

2 teaspoons butter

1 medium onion, diced

1 tablespoon sugar

1 teaspoon fennel

Preparation:

1) Mix basil, sundried tomatoes, garlic and cheese together.

2) In sauce pan over medium high heat, heat oil. Add onions, sugar and fennel and sauté until slightly caramelized. Transfer to plate and allow to cool before adding to other ingredients.

3) Crumble ground buffalo meat into other ingredients. Mix thoroughly with hands.

4) Place mixture in food processor and flash pulse process, until slightly sticky. Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after making meatballs.

5) Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet.

6) Broil meatballs in oven on middle rack, until browned, about 5 minutes.

Serve warm. Great by themselves or serve with marinara on a bed of creamy risotto.

 
http://wildideabuffalo.com/2013/december-story-by-jill-obrien/

 

 

 

Wild Idea Buffalo Italian Sausage

1 lb. Italian Sausage
What do you get when you cross a bison and Italian spices? A way to indulge in a fantastic Italian Sausage, with fewer consequences. Tasting straight from the corner meat shop, it creates a healthier form of Italian dishes, without sacrificing a bit of flavor. Once you’ve tried it will be a staple in your house!

One pound package of ground sausage, not in links. 1 lb. package.

Ingredients: Buffalo, Organic Spices:[Black Pepper, Pure Cane Sugar, Crushed Red Pepper, Fennel Seeds, Garlic Powder, Oregano, Paprika] Red Wine Vinegar, Salt, Water.

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/1-lb-italian-sausage

Wild Idea Buffalo – Asian Style Meatballs with Cilantro Yogurt Sauce

December 8, 2013 at 10:27 AM | Posted in Wild Idea Buffalo | 5 Comments
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Here’s the second of three Buffalo Meatball recipes from Jill O’Brien of Wild Idea Buffalo, Enjoy!

 

 
Asian Style Meatballs with Cilantro Yogurt SauceWild Idea Buffalo Asian Style Meatballs with Cilantro Yogurt Sauce
(Makes 16 to 20 meatballs)

 

 

Ingredients:

1 lb. Ground Buffalo

1½ tablespoons fish sauce

1 tablespoon sesame oil

1 teaspoon lemon zest

1 tablespoon lemon juice

½ cup shallots, finely diced

3 cloves garlic, minced

½ cup cilantro, finely chopped

1 tablespoons mint, finely chopped

¼ teaspoon salt

½ teaspoon black pepper

 

Preparation:

1) Mix all ingredients together, except buffalo.

2) Crumble ground buffalo meat into spice mixture. Mix thoroughly with hands.

3) Place mixture in food processor and flash pulse process, until slightly sticky. Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after forming meatballs.

4) Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet.

5) Broil meatballs in oven on middle rack, until browned, about 5 minutes.

Serve with cucumbers and radishes with Cilantro Yogurt Sauce. *Optional: Serve on a bed of brown basmati rice.

 

Cilantro Yogurt Sauce (Makes 1 ½ cups)
Ingredients:

2 cups fresh cilantro, chopped

¼ cup fresh mint leaves

1 jalapeno, seeded

2 tablespoons garlic, chopped

1 teaspoon cumin

1 tablespoon lemon juice

½ teaspoon salt

1 cup whole milk or low-fat yogurt, room temperature
Instructions: Place all ingredients but yogurt into blender and puree. Pour yogurt into bowl and whisk in cilantro mixture. This sauce is great on so many things and will keep well in refrigerator for later use.
http://wildideabuffalo.com/2013/december-story-by-jill-obrien/

 

 

 

Wild Idea Buffalo Ground Round 99 free

Wild Idea Buffalo – 1 lb. Ground Round, 99% Lean
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this 99% super lean ground steak. It’s deep red color, dark rich taste, is deliciously low in calories and high in protein. Substitute for any of your favorite ground dishes. Also, delicious for the popular Lebanese dish, kibbeh (pictured) – recipe with purchase. 1 lb. package.

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/1-lb-ground-round-99-lean

Wild Idea Buffalo: Buffalo Curry Meatballs

December 7, 2013 at 10:30 AM | Posted in Wild Idea Buffalo | Leave a comment
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Here’s the first of 3 different Buffalo Meatball recipes by Jill O’Brien of Wild Idea Buffalo. Made with 1 lb. Ground Buffalo from Wild Idea Buffalo, you know it has to be good!

 

 
By: Jill O’Brien

 

Curried Buffalo Meatballs (Makes16 to 20 meat balls)Wild Idea Buffalo Curry Meatballs

 
Ingredients:

1 lb. Ground Buffalo

1 teaspoon cardamom

1 teaspoon cumin

1 teaspoon cinnamon

½ teaspoon cloves

½ teaspoon coriander

¼ teaspoon nutmeg

1 teaspoon black pepper

1 teaspoon salt

½ teaspoon cayenne pepper

1 tablespoon olive oil

1 tablespoon butter

3 green onion, sliced *reserve dark green tops for garnish

2 cups unsweetened coconut milk

1 tablespoons yellow curry paste

1 dried hot chili, or 1 tsp crushed red pepper

1 tablespoon fish sauce

1 tablespoons brown sugar

1 tablespoon fresh ginger

 

 

Preparation:

1) Mix all dry spices together with olive oil.

2) Crumble ground buffalo meat into spice mixture. Mix thoroughly with hands. Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after making meatballs.

3) Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet.

4) In sauce pan over medium high heat melt butter. Add onions and sauté for 3 minutes.

5) Add remaining ingredients and bring to a boil. Reduce heat and let simmer for 15 minutes. Reheat sauce before serving.

6) Broil meatballs in oven on middle rack, until browned, about 5 minutes.

Pour curry sauce over meatballs and garnish with green onions.

 
http://wildideabuffalo.com/2013/december-story-by-jill-obrien/

 

 

Wild Idea Buffalo Ground Round 99 free

 

1 lb. Ground Round, 99% Lean
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this 99% super lean ground steak. It’s deep red color, dark rich taste, is deliciously low in calories and high in protein. Substitute for any of your favorite ground dishes. Also, delicious for the popular Lebanese dish, kibbeh (pictured) – recipe with purchase. 1 lb. package.

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/1-lb-ground-round-99-lean

Wild Idea Buffalo Recipe of the Week – Course II: Mussels in Tomato Broth with Buffalo…

December 4, 2013 at 12:40 PM | Posted in Wild Idea Buffalo | Leave a comment
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Mussels and Buffalo Chorizo, seems like a winning pair to me! It’s this weeks Wild Idea Buffalo recipe of the Week -Course II: Mussels in Tomato Broth with Buffalo Chorizo. It’s all from Jill O’Brien of Wild Idea Buffalo.

 

 

 

Course II: Mussels in Tomato Broth with Buffalo ChorizoWild Idea Buffalo Mussels in Tomato Broth with Buffalo Chorizo
By: Jill O’Brien

 

Note: You might be thinking that this will be too heavy for a second course, but it is light dish (as long as you don’t dip too much bread into the delicious broth). The flavors complement each other nicely and the chorizo adds a nice spice! The sauce can be made in advance, leaving the steaming of mussels for the last minute.

 

(serves 2)

 

Ingredients:

1 teaspoon olive oil +
4oz. Wild Idea Buffalo Chorizo
½ cup yellow onion, diced
1 clove garlic, chopped
½ teaspoon each salt & pepper
1 teaspoon crushed fennel seeds
1 teaspoon chili flake *optional
1 15oz. can, diced tomatoes
1 cup white wine
12 to 16 mussels, washed and de-bearded

 

Preparation:

1 – In a heavy sauté pan over medium high heat, heat 1-teaspoon olive oil. Crumble sausage into pan and cook until lightly browned, about 4 minutes. Remove sausage from pan, place in bowl and cover with saran. Set aside.
2 – Return pan to heat and add additional oil if needed. Add onion and garlic, sautéing until tender, about 5 minutes.
3 – Add seasonings, tomatoes and wine. Stir to incorporate and bring to a boil. *At this point you could remove from heat, cover and reheat when ready to serve.
4 – Add prepared mussels, cover and allow mussels to steam for 4 minutes. Most all of the shells should have popped open. Discard un-open shells.
5 – Add chorizo back to pan and stir to incorporate and heat.
6 – Serve direct from pan or spoon into serving bowls.
Garnish with green leek ringlets and lemon wedge. Serve with warm artisan bread.

Wine Pairing: You could stay with a dry Prosseco for this course or switch to a Dry Riesling or light red.

 

 

http://wildideabuffalo.com/2013/course-ii-mussels-in-tomato-broth-with-buffalo-chorizo/

 

 

 

 
Wild Idea Buffalo – 1 lb. Chorizo SausageWild Idea Buffalo Chorizo Sausage
Our Mexican style Chorizo makes any dish more delicious! You will love our take on it, with a flavor profile that is every bit chorizo; seasoned with just the right spices, while our grassy bison meat adds a lighter nuance and powerful health benefits. One pound package of ground chorizo, not in links. 1 lb. Package

Ingredients: Buffalo, Organic Spices:[Black Pepper, Chili Pepper, Coriander, Cumin, Oregano, Paprika, Pimento, Red Pepper] Red Wine Vinegar, Salt

 

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/1-lb-chorizo-sausage

5 oz. Buffalo Sirloin and Sauteed Mushrooms w/ Baked Potato and Green Beans

December 1, 2013 at 6:20 PM | Posted in greenbeans, mushrooms, potatoes, Wild Idea Buffalo | 9 Comments
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Today’s Menu: 5 oz. Buffalo Sirloin and Sauteed Mushrooms w/ Baked Potato and Green Beans

 

5oz Buffalo Sirloin  Nut Bread 002
Not quite as cold today, high in the 40’s. No rain but cloudy and dreary out. Not a whole lot going on today, a bit of laundry and watching Football. I had bought some Honey Crisp Apples from Kroger the other day and they were possibly some of the largest and juicy Honey Crisps I had ever had! Good crop coming in so far. Have to fast after 10:00 pm tonight, Doctor’s appointment in the morning and they’ll be doing blood work, checking Cholesterol and Sugar. So for dinner I wanted a filling and healthy dinner so tonight I prepared 5 oz. Buffalo Sirloin and Sauteed Mushrooms w/ Baked Potato and Green Beans.

 

 

 

I used my favorite brand of Buffalo, Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak. I seasoned it with Sea Salt and Ground Black Pepper and pan fried it, in Canola Oil. Fried it about 4 minutes per side, to a medium rare. The taste of Wild Buffalo Steaks are just incredible! The meat has a sweet taste to it and cooks up so easy. I topped it with some Sauteed Baby Bella Mushrooms.

 

 

 

For a side I had a Baked Potato that I seasoned with Sea Salt, Ground Black Pepper, and I Can’t Believe It’s Not Butter. i also heated up a small can of Del Monte Cut green Beans and had a slice of Klosterman Wheat Bread. For dessert later a Jello Sugarless Double Chocolate Pudding topped with a dab of Cool Whip Free.

 

 

Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak

 

Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/petite-top-sirloin-steaks

Wild Idea Buffalo Recipe of the Week – Caldo de Bisonte (Bison Soup)

November 13, 2013 at 10:34 AM | Posted in Wild Idea Buffalo | 2 Comments
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Caldo de Bisonte (Bison Soup) sounds like the perfect comfort food for a cold Winter’s Day meal. Sounds good, well it’s this week’s Wild Idea Buffalo Recipe of the Week – Caldo de Bisonte (Bison Soup). It’s from Jill O’Brien of Wild Idea Buffalo. I just placed an order for some of these beautiful Buffalo Short Ribs myself! As usual I left the link to this recipe at the end of the post.

 

 

Wild Idea Buffalo Caldo de Bisonte (Bison Soup)
Caldo de Bisonte (Bison Soup)

Crock Pot Notes: The first rule is, know your Crock Pots heat cycle temperatures. After my first failed recipe attempt, due to my Crock Pot low setting being too hot, I replaced it with a newer model that has more options. Low should be a simmer with small bubbles breaking the surface, no more then 200*. Recipe Notes: Vegetables for this dish are often left in larger pieces and corn still on the cob. For eating convenience I have made them spoon size edible.

 

 
Ingredients:

1 Tb. olive oil

1 3 lb. pkg. Wild Idea Buffalo Short Ribs

2 tsp. salt

2 tsp. black pepper

2 tsp. cumin

2 tsp. coriander

1 tsp. cardamom

3 cloves garlic, minced

1 quart water

1 10oz. can diced tomatoes

2 cups buffalo stock or organic chicken broth

¼ cup fresh lime juice

½ cabbage, chopped

½ onion, chopped

4 carrots, peeled and sliced

6 to 8 new potatoes, par-boiled and quartered

2 small zucchini, quartered and sliced

1 16oz. bag frozen corn

 

Preparation:

1.) Pre-heat Crock Pot to highest temperature.

2.) Rinse ribs, pat dry and cut into 3 to 4 pieces, with bone in each piece.

3.) Mix all of the dry spices together and divide into two dishes.

4.) Add ribs, half of the spice mixture, water and diced tomatoes to Crock Pot, cover and bring to a boil.

5.) Reduce heat to low and set Crock Pot for 8 hours.

6.) Skim off any visible fat or foam form the top. (At this point you can refrigerate, allowing fat or foam to settle on top, making it easy to remove. I would allow ribs & broth to set over night or until ready to use. Bring to full heat and continue.)

7.) Turn heat to high. Add additional stock and remaining spices and allow it to come to boil, this step for ½ hour. Pour yourself a glass of wine and go sit on the deck.

8.) Add vegetables to Crock Pot and bring to boil. Reduce heat and simmer for ½ hour. Freshen your wine, return to deck or garden.

9.) Season to taste. Serve in bowls and garnish with cilantro or *Pico de Gallo. *Recipe included with purchase.Accompany with grilled quesadilla’s or warm tortillas.

 

http://wildideabuffalo.com/2013/caldo-de-bisonte-bison-soup/

 

 

 

 

Wild Idea Buffalo BBQ Short Rib Strips
3 lbs. BBQ Short Rib Strips
Fast becoming a favorite of restaurants around the country, short rib strips are delicious and quite versatile. 2 BBQ Racks / 3 lbs.

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-lbs-bbq-short-rib-strips

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