Healthy Macaroni Recipes

February 18, 2018 at 6:01 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , , , , , ,

From the EatingWell website and Magazine its Healthy Macaroni Recipes. Delicious and Healthy Macaroni Recipes like; Sweet Potato Mac and Cheese, Macaroni with Sausage and Ricotta, and Macaroni Salad. Find these recipes and more all at the EatingWell website. Plus don’t forget to subscribe to the EatingWell Magazine! Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Macaroni Recipes
Find healthy, delicious macaroni recipes including mac & cheese and macaroni salad. Healthier recipes, from the food and nutrition experts at EatingWell.

Sweet Potato Mac and Cheese
Fiber-rich sweet potato is used as the base for the cheese sauce in this healthy, homemade macaroni and cheese recipe. The bright orange color tricks your eyes into thinking this healthy macaroni and cheese recipe is loaded with cheese, but there’s actually only about half as much cheese as compared to a traditional recipe……

Macaroni with Sausage and Ricotta
A bit of sausage goes a long way in flavoring the creamy ricotta tomato sauce in this healthy and quick pasta recipe. Serve with a green salad and crusty Italian bread…….

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…….

* Click the link below to get all the Healthy Macaroni Recipes
http://www.eatingwell.com/recipes/19256/ingredients/pasta-noodle/pasta-by-shape/macaroni/

Advertisements

Pizza tonight!

February 11, 2018 at 6:43 PM | Posted in pizza | Leave a comment
Tags: , , , , , , , ,

Today’s Menu: Dominos Pozza

Not much time to cook tonight so I ordered a Domino’s Pizza. Hopefully things will be back to normal tomorrow. Hope so it’s my Mom’s Birthday, she’s turning 90! She went to eat with some friends and I stayed home and kept an eye on dad. I had a ton of problems with him. So without going into details I didn’t feel like cooking after a very long day. Till tomorrow, take care all!

Jungle Jim’s Big Cheese Festival – Saturday, February 10 and Sunday, February 11, 2018

February 8, 2018 at 5:10 PM | Posted in cheese, Festivals | Leave a comment
Tags: , , , , , , , , , ,

Experience the World of Cheese at Jungle Jim’s Big Cheese Festival!

The Festival
Saturday, February 10, 2018 | 12:00 – 5:00pm
Sunday, February 11, 2018 | 12:00 – 5:00pm
The Oscar Event Center at Jungle Jim’s International Market
5440 Dixie Highway, Fairfield, OH 45014, 513-674-6055

All You Need is Cheese!
It’s all about cheese at Jungle Jim’s Big Cheese Festival. With over 1,400 cheeses offered everyday in our amazing Cheese Shop, it’s no surprise that we have enough to dedicate an entire festival to celebrate its deliciousness. Experience a world of cheese featuring 40+ booths from over 80 companies, sharing their goods across a range of styles and flavors. We’ll have local, artisan, and international cheeses as well as charcuterie and more, all under one roof!

Life is Great But Cheese Makes it Better
Cheese is good when served alone, but you will excite your taste buds even more with the delectable selection of meats, olives, breads, and a variety of condiments including spreads, jams, and fruits we’ll have throughout. So be on the lookout for a variety of food booths amongst the tables of cheese.

Where There’s Wine, There’s a Whey!
Nothing goes better with cheese than a cold beer or glass of wine – the flavors are enhanced when they’re paired together. There will be multiple stations throughout the festival, all placed by region so finding the perfect pair will be easy as possible. Wine and beer will be available for purchase at the event by the glass, or get a VIP or drinking wristband and enjoy samples throughout the day.

Say Cheese!
This is a family friendly show, with exciting things planned for all ages! There will be lively music to complement the experience, and there will be several entertaining photo opportunities available throughout the day. Be sure to vote for some of your favorite cheeses, as well. You can help crown Best in Show or, if you’re up to the task, the Stinkiest Cheese! This show is bursting with all types of fun to see, try, and experience.

Jungle Jim’s Big Cheese Festival
Contact Us • 513.674.6055 • Facebook
http://www.junglejims.comhttp://www.junglefests.com
© 2018 Jungle Jim’s International Market, Inc.
http://www.junglejims.com/bigcheesefest/details/

Cheesy Turkey Mushroom Caps (Jennie – O Turkey)

February 2, 2018 at 6:38 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , ,

I’ve got a second recipe from the Jennie – O Turkey website, Cheesy Turkey Mushroom Caps. Another delicious, healthy and easy prepared recipe that would be perfect for your Super Bowl Party. Made using JENNIE-O® Extra Lean Hickory Smoked Turkey Breast. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

 

Cheesy Turkey Mushroom Caps
This is a Gluten Free Recipe

Mushroom lovers must try this tasty, carb conscious snack. You can enjoy tender mushroom caps topped with melted cheese and lean deli turkey in under 30 minutes.

INGREDIENTS
6 portabella mushroom caps, cleaned and stems removed
¼ cup prepared roasted tomato sauce
½ cup shredded Monterey jack cheese
1 small onion, grilled and diced
¾ pound diced JENNIE-O® Extra Lean Hickory Smoked Turkey Breast
garnish with parsley and freshly ground pepper, if desired

DIRECTIONS
1) Heat oven to 350°F. Place mushroom caps on baking sheet. Spread tomato sauce inside each mushroom cap.
2) Sprinkle with cheese, onion and turkey. Bake 10 to 12 minutes or until cheese is melted and mushrooms are cooked.
3) Garnish with parsley and freshly ground pepper, if desired

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 110
Protein 15g
Carbohydrates 5g
Fiber 1g
Sugars 2g
Fat 4g
Cholestero l30mg
Sodium 630mg
Saturated Fat 2g
https://www.jennieo.com/recipes/173-cheesy-turkey-mushroom-caps

One of America’s Favorites – Chowder

January 22, 2018 at 6:39 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , , , ,

A seafood chowder prepared with shrimp and corn

Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable. Crackers such as oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. Fish chowder, corn chowder, and clam chowder are especially popular in the North American regions of New England and Atlantic Canada.

Some people include Manhattan clam chowder as a type of chowder. Others dispute this classification, as it is tomato based rather than milk or cream based.

 

Potato and corn chowder

Chowder as it is known today originated as a shipboard dish, and was thickened with the use of hardtack. Chowder was brought to North America with immigrants from England and France and seafarers more than 250 years ago and became popular as a delicious dish, and is now a widely used dish as it is simple to prepare.

In 1890, in the magazine American Notes and Queries, it was said that the dish was of French origin. Among French settlers in Canada it was a custom to stew clams and fish laid in courses with bacon, sea biscuits, and other ingredients in a bucket called a “chaudière”, and it thus came to be invented. Then the Native Americans adopted it as “chawder”, which was then corrupted as “chowder” by the Yankees.

In the United States, early chowder making is traced to New England. It was a bowl of simmering chowder by the sea side that provided in its basic form “sustenance of body and mind – a marker of hearth and home, community, family and culture”. It is a food which evolved along the coastal shoreline of New England as a “congerie” of simple things, very basic and cooked simply. It is a simple dish of salt and pepper, potatoes and onion, pork and fish, cream and hard crackers, and not a sophisticated dish of the elite. Its simplicity made it attractive and it became a regional dish of the New Englanders, and their favorite recipe was “chowder master”. “Symbolically, functionally, mnemonically or dynamically” chowder has become a powerful means for New Englanders to define themselves as a community, a rich community with a deep past and value that distinguishes their region from all others. The dish has been made there for a long time and is imbibed into the community culture. Etta M. Madden and Martha L. Finch observe that chowder provides “visceral memories that provided feelings of familiarity, comfort and continuity”.

A recipe formulated and published in 1894 by Charles Ranhofer, a famous chef of Delmonico’s restaurant, was called “Chowder de Lucines” and had ingredients of pork, clams, potato (sliced to a seven sixteenths-inch size), onion, parsley, tomato, crackers garnished by thyme, salt and pepper. Others in the same family, totally different from the New England clam chowder, are: “Fulton Market style”, introduced in 1904 and made from clams, tomatoes, allspice, cloves, red pepper, and Worcester sauce; a “Vegetable Clam Chowder” introduced in 1929 and made of clams, chopped onions, diced carrots, stewed tomatoes, and thyme; “Coney Island Clam Chowder”; “New York Clam Chowder”; and “Manhattan Clam Chowder”, a late entry after 1930.

 

Corn chowder with crab

Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them. Some of the popular variations are clam chowder and potatoes; seafood chowder; spiced haddock chowder; Irish fish chowder with soda bread; crayfish chowder; clam chowder with cod; British seaside chowder with saffron; thick smoked-haddock chowder; Raymond Blanc’s light shellfish chowder;[citation needed] New England-style clam chowder with crunchy thyme breadcrumbs; smoked haddock chowder with leeks and sweetcorn; clam, broad bean and salami chowder; and many more. Chowder can be a comfort food, especially during the winter months.

 

Bermuda fish chowder

Bermuda fish chowder
Considered a national dish of Bermuda, the primary ingredients in Bermuda fish chowder include fish, tomato, and onion that is seasoned with black rum and a Sherry pepper sauce. The dish is of British origin, and was brought to the New World by the colonists.

Clam chowder
Clam chowder is prepared with clams, diced potato, onion, and celery. It may be prepared as a cream-style or broth-style soup. Several variations of clam chowder exist, including New England clam chowder, which is a cream-style soup; Manhattan clam chowder, a broth-style soup prepared using tomato, vegetables and clams; Rhode Island clam chowder, a simple broth-style soup; New Jersey clam chowder; Delaware clam chowder; Hatteras clam chowder; and Minorcan clam chowder. In Connecticut clam chowder, milk is used instead of cream. New England clam chowder is made in a diverse variety of styles.

New England clam chowder

Clam chowder may be prepared with fresh, steamed clams or canned clams. The “clam liquor” from steamed or canned clams may be retained for use in the soup, and fresh or bottled clam juice may be used. January 21 is the National New England Clam Chowder Day. In the late 1800s clam chowder was introduced in New Zealand as an “American” dish and has become integral to New Zealand cuisine. Despite strong historical ties between New Zealand and Australia clam chowder is virtually unheard of in Australia and absent from Australian restaurant menus.

Corn chowder
Corn chowder is similar in consistency to New England clam chowder, with corn being used instead of clams. Additional vegetables that may be used in its preparation include potatoes, celery and onion. Some are prepared using bacon as an ingredient. Corn chowder may be prepared with fresh, frozen, or canned corn.

Fish chowder
Fish chowder is prepared with fish such as salmon or cod, and is similar to clam chowder in ingredients and texture. Ingredients used in fish chowder may include potato, onion, celery, carrot, corn and bacon.

Southern Illinois chowder
Southern Illinois Chowder, also referred to as “downtown chowder”, is a thick stew or soup that is very different from the New England and Manhattan chowders. The main ingredients are beef, chicken, tomatoes, cabbage, lima beans, and green beans. Traditionally, squirrel meat was a common addition. Southern Illinois chowder is a hearty dish that has been described as being closer in style to burgoo and Brunswick stew than coastal chowders.

Seafood chowder

A cream-style seafood chowder

Seafood chowder is prepared with various types of seafood as a primary ingredient, and may be prepared as a broth- or cream-style chowder. It is a popular menu item in New Zealand restaurants.

Spiced haddock chowder
Spiced haddock chowder is made with haddock fillets, carrot, potato, plain flour, bay leaves, peppercorns, mustard, and spices added to milk and cooked in a pot with butter.

 

“Meatless Monday” Recipe of the Week – Three Cheese Manicotti

January 22, 2018 at 6:28 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: , , , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is – Three Cheese Manicotti. You can find many versions of this at various websites, I’m using the one on the CooksRecipes website. The Cooks site has such a great selection of recipes to please all tastes, cuisines, or diets. Check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Three Cheese Manicotti
This recipe calls for purchased marinara sauce, but you can use about 1 3/4 cups homemade marinara or even leftover spaghetti sauce (should you conveniently happen to have some on hand). Whatever sauce is used, this pasta dish is easy enough to prepare for a weeknight supper, yet impressive enough to serve company.

Recipe Ingredients:
1 (12-ounce) package manicotti pasta shells (or 14 manicotti shells)
2 (15-ounce) cartons ricotta cheese
4 1/2 cups mozzarella cheese, grated – divided use
1 cup freshly grated Parmesan cheese – divided use
2 large eggs, lightly beaten
2 tablespoons chopped fresh flat-leaf parsley or 1 tablespoon dried parsley leaves
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1 (26-ounce) jar marinara sauce

Cooking Directions:
1 – Grease a 10 x 15-inch sided baking pan, such as a jelly roll pan; set aside.
2 – Cook manicotti pasta shells according to package directions; drain and set aside.
3 – In large bowl combine the ricotta cheese, 3 cups mozzarella cheese, 3/4 cup Parmesan cheese, beaten eggs, parsley, salt and pepper, mixing well. Divide mixture into 14 balls*.
4 – Carefully split a manicotti shell open. Shape a cheese ball to fit the shell; close shell and lay seam-side down into prepared baking pan (do not crowd the manicotti, allow some space between); repeat procedure with remaining shells and cheese balls.
5 – Pour marinara sauce evenly over shells, spreading as needed to completely cover the shells with sauce so they won’t dry out while baking. Top with remaining 1 1/2 cups mozzarella and 1/4 cup Parmesan cheese.
Bake uncovered at 350°F (175°C) for 30 to 35 minutes or until bubbly and cheese filling is set.
6 – Makes 14 manicotti.

*An easy way to divide the ricotta cheese mixture evenly is to form a “log” using plastic wrap, then divide the log into 14 sections.

Variation: 3 Cheese & Spinach Manicotti – For filling, combine 1 (15-ounce) carton, 2 cups shredded mozzarella, 1/2 cup freshly grated Parmesan cheese, 1 large egg, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper and and 1 (10-ounce) package frozen chopped spinach that has been thawed and squeezed dry; proceed as instructed above for filling manicotti; topping with the marinara sauce, then 1 1/2 cups shredded mozzarella and 1/4 cup Parmesan.

Nutritional Information Per Serving (1/14 of recipe): 362.3 calories; 39% calories from fat; 16.0g total fat; 82.5mg cholesterol; 847.3mg sodium; 370.9mg potassium; 28.8g carbohydrates; 0.8g fiber; 5.5g sugar; 28.0g net carbs; 25.0g protein.
https://www.cooksrecipes.com/mless/three-cheese-manicotti-recipe.html

Soup Special of the Day!…….Winter Harvest Chili with Cheese

January 14, 2018 at 6:10 AM | Posted in chili, Soup Special of the Day | Leave a comment
Tags: , , , , , , , , , , , ,

This week’s Soup Special of the Day is Winter Harvest Chili with Cheese. Chili just seems to always taste better in the Fall and Winter Seasons. So this week’s recipe, Winter Harvest Chili with Cheese, is perfect for these cold and snowy Winter Days. Made with Onions, Leeks, Carrots, Celery, and more! You can find this recipe at the CooksRecipes website along with the many other delicious and healthy recipe! So check the Cooks site out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Winter Harvest Chili with Cheese
A wholesome and flavorful vegetarian chili recipe.

Recipe Ingredients:
2 tablespoons olive oil
1 1/2 cups finely diced white onion
1 1/2 cups finely diced leek
3 cups finely diced carrot
1 cup finely diced celery
1 cup finely diced red pepper
1 cup finely diced mushroom
4 cloves chopped garlic
1 tablespoon hot chili powder, Mexican style
2 teaspoons ground cumin
2 teaspoons coriander seeds
2 cinnamon sticks
Salt and pepper
1/2 cup raisins
2 cups chopped red tomato
1 1/2 cups green lentils
1 1/2 cups barley
3 cups vegetable stock
4 packages firm, well-drained premium tofu, cut into 1/4-inch pieces
1/2 cup Wisconsin cheese of your choice shredded: Pepato, White Cheddar, Smoked Gouda, Asiago or Monterey Jack with Salsa

Cooking Directions:
1 – Heat olive oil. Add all the vegetables and seasonings, including the cinnamon sticks. Cook lightly for five minutes. Season with salt and pepper.
2 – Add raisins, tomato, lentils, barley and stock. Simmer slowly until the lentils are cooked almost through. Remove cinnamon sticks.
3 – Serve sprinkled with cheese.

Makes 3 to 4 servings.
https://www.cooksrecipes.com/soup/winter_harvest_chili_with_cheese_recipe.html

Healthy Nacho Recipes

January 14, 2018 at 6:05 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , , , , , , , , ,

From the EatingWell website and Magazine its Healthy Nacho Recipes. One of my favorite foods, Nachos! So here’s some Delicious and Healthy Nacho Recipes. Recipes like; Cauliflower Nachos, Chili-Cheese Nachos, and Tex-Mex Chili Nachos. Find this recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Nacho Recipes
Find mouthwatering lightened-up nacho recipes including ideas for both sweet and savory options. Go with traditional cheesy chili-topped chips, or try one of our genius swaps, like using cauliflower and sweet potatoes instead of tortilla chips, to save carbs and calories without sacrificing flavor.

Cauliflower Nachos
Indulge your nacho cravings with this healthy vegetarian nacho recipe that’s loaded with vegetables (thanks in part to roasted cauliflower standing in for chips) and protein-packed beans, and has a lot more fiber than traditional nachos. These baked cauliflower nachos, piled with guacamole, melty cheese, fresh pico de gallo and avocado, are great as an appetizer or could be eaten as a light dinner……..

Chili-Cheese Nachos
Make nachos a healthy dinner when you top them with an easy 30-minute chili. Serve this healthy recipe with sliced scallions, avocado, fresh tomatoes and sour cream, if desired……

Tex-Mex Chili Nachos
This healthy nacho recipe is a great way to use leftover chili. Serve these nachos as a game-day appetizer or for a hearty lunch. To make these nachos super-fast, skip layering each chip with the toppings and just pile everything onto a platter……..

* Click the link below to get all the Healthy Nacho Recipes
http://www.eatingwell.com/recipes/18187/appetizer/cheese/nachos/slideshow/healthy-nacho-recipes/

Meanwhile back at the SayersBrook Bison Ranch…….TWICE BAKED POTATO WITH BISON BITS

January 13, 2018 at 7:38 AM | Posted in bison, potatoes, SayersBrook Ranch | Leave a comment
Tags: , , , , , , , ,

This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its a recipe for TWICE BAKED POTATO WITH BISON BITS. This is just one of many delicious and healthy recipes you can find at the SayersBrook site. Besides all the great recipes you can purchase all of the SayersBrook products. You can choose from items like; Bison, Elk, Wild Boar, Duck, Rabbit, and more! So check the site out today! Enjoy and Eat Healthy in 2018! http://www.sayersbrook.com/

 

TWICE BAKED POTATO WITH BISON BITS

TWICE BAKED POTATO WITH BISON BITS AND EVERYTHING BUT THE KITCHEN SINK!
These decadent potatoes go well with bison, elk, wild boar and sausages. Or they make a great meal all by themselves!

Ingredients:

6 baked potatoes
1 tsp. horseradish
1 c. sour cream
1 tsp. parsley
1 T. salt
1/2 c. Bison bits
1/4 c. chopped onion bits
1 c. shredded cheese
1 tsp. pepper paprika
Preparation:

1 – Bake potatoes at 350° for 45 minutes.
2 – Cut in half, scoop out potato leaving skin intact.
3 – Blend well: insides of potatoes, sour cream, salt, pepper, horseradish, parsley, and bison bits.
4 – Fill skins with the mixture,
5 – sprinkle cheese and paprika over top and reheat at 350° for 25 minutes.
http://cooking-buffalo.com/twice-baked-potato-with-bison-bits/

 

SAYERSBROOK 100% SATISFACTION PLEDGE
Your satisfaction with our products and ordering process is most important to us. we want you to have a wonderful dining experience and come back to shop with us often.

WE GUARANTEE YOU WILL GET TOP QUALITY, FRESH MEAT PRODUCTS DELIVERED TO YOUR DOOR.
Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/

Jennie – O Turkey Recipe of the Week – Turkey Taco Salad

January 12, 2018 at 6:26 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , ,

This week’s Jennie – O Turkey Recipe of the Week is – Turkey Taco Salad. This week’s recipe uses JENNIE-O® Lean Ground Turkey along with toppings of Salsa, Kidney Beans, Tomatoes, Bell Peppers, and Cheese. It’s a Gluten Free and Low Carb dish. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Turkey Taco Salad
This is a Gluten Free Recipe

Looking for a lean twist on a classic Mexican salad? With this quick, simple recipe you can say yes to amazing taco flavors while also saying no to gluten. It’s low in carbs, too!

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
½ cup CHI-CHI’S® salsa
2 tablespoons red wine vinegar
1 tablespoon chili powder
1 (15-ounce) can kidney beans or garbanzo beans, rinsed and drained
4 cups shredded lettuce, divided
2 tomatoes, chopped
½ cup chopped bell pepper
6 tablespoons shredded Cheddar cheese
sour cream, if desired
1 avocado, sliced, if desired

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Stir in salsa, vinegar, chili powder and beans; cook until hot.
2) On 5 plates, layer lettuce, turkey mixture, tomatoes, bell pepper and cheese.
3) Serve with sour cream and avocado, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 270
Protein 25g
Carbohydrates 17g
Fiber 6g
Sugars 3g
Fat 10g
Cholesterol 75mg
Sodium 410mg
Saturated Fat 4g

https://www.jennieo.com/recipes/52-turkey-taco-salad

Next Page »

Blog at WordPress.com.
Entries and comments feeds.

Blonde Girl Food

Everything is better with Sprinkles

joypassiondesire

From no self-esteem to total self-empowerment

The Cooking Diaries

simple recipes | big flavors

Santé Bon Viveur

[Sonn-Tay Bonn Vee-Ver] Healthy Good Living: a blog about food, travel and nutrition science.

Dining with Donald

Donald on dining in and out

Truth in Palmyra

By Wally Fry

Northern Girl Kitchen

A Place Where Variety Meets The Kitchen...

Railroad Wife

...in Texas

The Pathless Woods

Pursuing life, untamed

Live to 110

with Wendy Myers

Leels Cooks

Nom Nom Nom

SIMPLY SERENE

Healthy & Happy Living

luxlifefinn

All things food - home cooking recipes and fine dining reviews

olivesandfeta

Fresh and vibrant Mediterranean and Australian Inspired Cuisine.

Goddess Cooks

....unearthly delights to feed your soul!

Recipes by chefkreso

Cooking with imagination