Healthy Sirloin Steak Recipes

May 22, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Sirloin Steak Recipes. Delicious and Healthy Sirloin Steak Recipes with recipes including; Jalapeño Popper Burgers, Cheesesteaks with Peppers and Onions, and Greek Beef Kebabs with Cucumber Salad. Find these recipes and much more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Sirloin Steak Recipes
Find healthy, delicious sirloin steak recipes, from the food and nutrition experts at EatingWell.

Jalapeño Popper Burgers
We’ve taken a simple burger recipe and made it pop with an easy three-ingredient jalapeño cheese topping. Ground sirloin is lean ground beef made exclusively from the center loin cut. It has less connective tissue than regular ground beef for a super-tender burger……….

Cheesesteaks with Peppers and Onions
By scooping out the soft center of the baguette, you’ll have more room for the sautéed mushrooms, peppers and onions in this heavenly cheesesteak sandwich…………

Greek Beef Kebabs with Cucumber Salad
These beef kebabs are seasoned with a zesty lemon and oregano marinade and pair beautifully with a traditional Greek cucumber-dill salad…………..

* Click the link below to get all the Healthy Sirloin Steak Recipes
http://www.eatingwell.com/recipes/19149/ingredients/meat-poultry/beef/steak/sirloin/

Healthy Beef Recipes WEDNESDAY

March 13, 2019 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Beef Recipes. Delicious Healthy Beef Recipes with recipes like; Southwestern Steak Pizza, Philly Cheesesteak Stuffed Peppers, and Beef and Bean Sloppy Joes. These are are just 3 of recipes you’ll find at the EatingWell website so check the site out to get the rest of the recipes and much more! Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Beef Recipes
Find healthy, delicious beef recipes including ground beef, roast beef, stews and beef brisket. Healthier recipes, from the food and nutrition experts at EatingWell.

Southwestern Steak Pizza
Flank steak, black beans, and cilantro bring a Southwestern flair to these individual pizzas…….

Philly Cheesesteak Stuffed Peppers
Mounding a classic Philly cheesesteak mixture in a colorful bell pepper and melting cheese on top is an easy way to skip the bread and cut the carbs…….

Beef and Bean Sloppy Joes
This healthy copycat recipe of the comfort food classic trades beans for some of the meat to bump up fiber by 7 grams. We also cut back on the sugar and ketchup in this Sloppy Joe recipe makeover to save you 12 grams of added sugar……….

* Click the link below to get all the Healthy Beef Recipes
http://www.eatingwell.com/recipes/18237/ingredients/meat-poultry/beef/

Healthy 30-Minute Meals

August 6, 2017 at 5:24 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Healthy 30-Minute Meals. Diabetic Friendly Meals made in 30 minutes or less. Delicious meals like; Open-Face Reubens, Cheesesteaks with Peppers and Onions, and Italian Meatball Rolls. Find these recipes and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Healthy 30-Minute Meals

Fast, delicious, and healthful? You really can have it all with these yummy meals that come together in 30 minutes or less!

 

Open-Face Reubens

Cut out calories and fat by whipping up a flavorful slaw to top this quick-fix classic. Ask for lower-sodium roast beef at your deli counter…..

 

Cheesesteaks with Peppers and Onions

Lean sirloin steak smothered in Monterey Jack cheese and topped with four types of veggies make this classic well worth the extra 4 minutes (34 minutes total) in cooking time……

 

Italian Meatball Rolls

Replace beef with lean, low-fat turkey and enjoy this all-time favorite any day of the week. Make it a 30-minute meal by using refrigerated Italian-style turkey meatballs……..

 

* Click the link below to get all the Healthy 30-Minute Meals
http://www.diabeticlivingonline.com/diabetic-recipes/30-minute/healthy-30-minute-meals

One of America’s Favorites – Cheesesteak

December 26, 2016 at 6:13 AM | Posted in One of America's Favorites | Leave a comment
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A cheesesteak sandwich

A cheesesteak sandwich

A cheesesteak, also known as a Philadelphia cheese steak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese, is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. A popular regional fast food, it has its roots in Philadelphia, Pennsylvania.

 

 

 
The cheesesteak was developed in the early 20th century “by combining frizzled beef, onions, and cheese in a small loaf of bread”, according to a 1987 exhibition catalog published by the Library Company of Philadelphia and the Historical Society of Pennsylvania.

Philadelphians Pat and Harry Olivieri are often credited with inventing the sandwich by serving chopped steak on an Italian roll in the early 1930s. The exact story behind its creation is debated, but in some accounts, Pat and Harry Olivieri originally owned a hot dog stand, and on one occasion, decided to make a new sandwich using chopped beef and grilled onions. While Pat was eating the sandwich, a cab driver stopped by and was interested in it, so he requested one for himself. After eating it, the cab driver suggested that Olivieri quit making hot dogs and instead focus on the new sandwich. They began selling this variation of steak sandwiches at their hot dog stand near South Philadelphia’s Italian Market. They became so popular that Pat opened up his own restaurant which still operates today as Pat’s King of Steaks. The sandwich was originally prepared without cheese; Olivieri said provolone cheese was first added by Joe “Cocky Joe” Lorenza, a manager at the Ridge Avenue location.”

Cheesesteaks have become popular at restaurants and food carts throughout the city with many locations being independently owned, family run businesses. Variations of cheesesteaks are now common in several fast food chains. Versions of the sandwich can also be found at high-end restaurants. Many establishments outside of Philadelphia refer to the sandwich as a “Philly cheesesteak.”

 
Description
Meat
The meat traditionally used is thinly sliced rib-eye or top round, although other cuts of beef are also used. On a lightly oiled griddle at medium temperature, the steak slices are quickly browned and then scrambled into smaller pieces with a flat spatula. Slices of cheese are then placed over the meat, letting it melt, and then the roll is placed on top of the cheese. The mixture is then scooped up with a spatula and pressed into the roll, which is then cut in half.

Common additions include sautéed onions, bell peppers, mushrooms, mayonnaise, hot sauce, salt, pepper.

Bread
In Philadelphia, most cheesesteak places use Amoroso or Vilotti-Pisanelli rolls; these rolls are long, soft, and slightly salted. One source writes that “a proper cheesesteak consists of provolone or Cheez Whiz slathered on an Amoroso roll and stuffed with thinly shaved grilled meat,” while a reader’s letter to an Indianapolis magazine, lamenting the unavailability of good cheesesteaks, wrote that “the mention of the Amoroso roll brought tears to my eyes.” After commenting on the debates over types of cheese and “chopped steak or sliced,” Risk and Insurance magazine declared “The only thing nearly everybody can agree on is that it all has to be piled onto a fresh, locally baked Amoroso roll.”

Cheese
American cheese, Cheez Whiz, and provolone are the most commonly used cheeses or cheese products put on to the Philly cheesesteak.

White American cheese along with provolone cheese are the favorites due to the mild flavor and medium consistency of American cheese. Some establishments melt the American cheese to achieve the creamy consistency, while others place slices over the meat, letting them melt slightly under the heat. Philadelphia Inquirer restaurant critic Craig LaBan says “Provolone is for aficionados, extra-sharp for the most discriminating among them.” Geno’s owner, Joey Vento, said, “We always recommend the provolone. That’s the real cheese.”

Cheez Whiz, first marketed in 1952, was not yet available for the original 1930 version, but has spread in popularity. A 1986 New York Times article called Cheez Whiz “the sine qua non of cheesesteak connoisseurs.” In a 1985 interview, Pat Olivieri’s nephew Frank Olivieri said that he uses “the processed cheese spread familiar to millions of parents who prize speed and ease in fixing the children’s lunch for the same reason, because it is fast.” Cheez Whiz is “overwhelmingly the favorite” at Pat’s, outselling runner-up American by a ratio of eight or ten to one, while Geno’s claims to go through eight to ten cases of Cheez Whiz a day.

 
Variations

A cheesesteak with lots of cheese sauce

A cheesesteak with lots of cheese sauce

* A chicken cheesesteak is made with chicken instead of beef, sometimes referred to as a chicken Philly
* A pizza steak is a cheesesteak topped with pizza sauce and mozzarella cheese and may be toasted in a broiler
* A cheesesteak hoagie contains lettuce and tomato in addition to the ingredients found in the traditional steak sandwich, and may contain other elements often served in a hoagie.
* A vegan cheesesteak is a sandwich that replaces steak and cheese with vegan ingredients, such as seitan or mushrooms for the steak, and soy-based cheese.

 

One of America’s Favorites – Steak Sandwich

October 24, 2016 at 5:23 AM | Posted in One of America's Favorites | Leave a comment
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A steak sandwich with cheese and pickled peppers

A steak sandwich with cheese and pickled peppers

A steak sandwich is a sandwich that is prepared with steak that has been broiled, fried, grilled, barbecued or seared using steel grates or gridirons then served on bread or a roll. Steak sandwiches are sometimes served with toppings of cheese, onions, mushrooms, peppers, tomatoes, and in some instances fried eggs, coleslaw, and french fries.

According to the Library of Congress, the first steak sandwich sold in the United States was at Louis’ Lunch of New Haven, Connecticut.

 

 

 

 

 

A cheesesteak sandwich

A cheesesteak sandwich

Cheesesteak
A cheesesteak, or steak and cheese, is made from thinly sliced pieces of steak and melted cheese in a long roll. The cheesesteak is one of the favorite foods of the city of Philadelphia, Pennsylvania. It can be found in most parts of the U.S. outside the Philadelphia area, often sold as a “Philadelphia” or “Philly Cheesesteak”, even when prepared in a manner different from that customary in the city. Variations include the type of condiments, including grilled onions and peppers, the type of cheese used, or the type of roll.

 
Italian beef
An Italian beef sandwich features thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian-style roll, believed to have originated in Chicago, where its history dates back at least to the 1930s. The bread itself is often dipped (or double-dipped) into the jus the meat is cooked in, and the sandwich is typically topped off with Chicago-style giardiniera or sauteed, green Italian sweet peppers. Despite the name, it is almost completely unknown in Italy.

 
French dip
A French dip sandwich, also known as a beef dip (especially in Canada), is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats such as pastrami or corned beef) on a French roll or baguette. It is usually served au jus (“with juice”), that is, with beef juice from the cooking process. Though it can be found in many parts of the U.S. and Canada, the sandwich originated in Los Angeles, California, in the first decades of the twentieth century. Despite the name, it is almost completely unknown in France.

 
Beef on weck
A beef on weck is a variety of sandwich found primarily in Western New York. It is made with roast beef on a kummelweck roll. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus. Accompaniments include horseradish, a dill pickle spear, and french fries.

 
Steak bomb
A steak bomb is a hot submarine sandwich consisting of shaved steak and melted provolone or mozzarella cheese with grilled onions, sautéed red and green bell peppers, mushrooms, and peppered shaved steak all on a submarine sandwich roll. It is a variation on the steak submarine sandwich, as is the cheese steak. It is most closely associated with the New England region of the United States, where steak sandwiches are made by quickly grilling shaved steak on a griddle and then adding either cheese, or grilling the steak together with peppers and onions or mushrooms. If all three are combined together it becomes a steak bomb. The addition of salami or other preserved meats or pickles is optional and exact recipes and proportions vary widely. Nearly every pizzeria and sub shop in New England has their own version of the various steak sandwiches and the steak bomb.

 

 

An Arby's roast beef sandwich

An Arby’s roast beef sandwich

Other variations
In Australia a steak sandwich is made much like a traditional Australian hamburger, with a piece of grilled steak or fried minute steak, fried onions, lettuce, tomato, tinned beetroot and barbecue sauce or tomato ketchup (known as tomato sauce in Australia). Cheese, a fried egg, bacon or pineapple might also be added. In some establishments the sandwich will be constructed on slices of bread, which are toasted on only one side while other establishments serve it on the same roll (bun) as is used for hamburgers. Some establishments call this a steak burger.

 

Steak and Cheese Hogies w/ Baked Fries

October 11, 2012 at 5:29 PM | Posted in Aunt Millie's, baking, BEEF, cheese, mushrooms, vegetables | 1 Comment
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Today’s Menu: Steak w/ Cheese Hogies and Baked Fries

 

 

Well after watching our mighty Cincinnati Reds season end this afternoon I made a dinner to cheer everyone up, Steak and Cheese Hogies and Baked Fries. I used a London Broil, weighed about 1 lb 3/4. I seasoned it with McCormick grinder Sea Salt and Black Peppercorn. I then heated a large skillet to medium high heat. Place the beef in the skillet and let it cook for 3-4 minutes on each side, check before flipping to make sure it has nicely browned. At this point, if you have a steak only an inch thick or less, you can take the skillet off the heat and just let the steak sit for several minutes in the skillet, which will retain enough heat to cook the steak to medium rare. You can test for doneness by using a small sharp knife and cutting into the center to check the color. While the Steak is frying, in a medium bowl whisk together the Worcestershire sauce, soy sauce, mustard, rosemary, and red pepper flakes. Set aside.

Slice and Sautee the Onions and Mushrooms, set aside. Remove the steak from the pan to a cutting board. Slice the steak thinly and toss the slices in the Worcestershire sauce mixture. Pre heat your oven to Broiler. I used Aunt Millie’s Whole Grain Deli Style Mini Sub Buns for the bread. Spread the buns open and arrange on a baking sheet.Top each bun with a slice of the Muenster Cheese and put them under the broiler until the cheese is melted and bubbling, about 1 to 2 minutes. In a small bowl, whisk together Greek Yogurt, Mayonnaise and Hot Sauce. Spread the mayonnaise onto the bottom of each bun. Put the slices of the beef onto each of the roll and top with the mushroom slices, onions, and roasted sweet red peppers. What a sandwich! The Steak and all the toppings make one fine dinner. I left the complete recipe at the end of the post.

I also baked some Alexia Shoestring Fries for a side. For dessert later a Jello Sugar Free Chocolate pudding topped with Cool Whip Free.
Steak and Cheese Hoagies

Ingredients

1 1/2 pound London Broil
Extra Virgin Olive Oil
McCormick Grinder Sea Salt and freshly Ground Black Peppercorn
2 tablespoons Worcestershire sauce
1 tablespoon Soy Sauce
1 tablespoon French’s Spicy Brown Mustard
1 teaspoon chopped Rosemary leaves
1/2 teaspoon Red Pepper Flakes
Aunt Millie Whole Grain Deli Mini Sub Buns
Sargento’s Muenster Cheese Slices, 1 slice per sandwich
1/2 cup Plain Greek Yogurt
1/4 cup Kraft Reduced Fat Mayonnaise w/ Olive Oil
1 tablespoon Frank’s Hot Sauce
5 Large Portabella Mushrooms, sliced and sauteed.
2 Onions, sliced and sauteed
1 jar Roasted Sweet Peppers

Directions

1 Remove steak from refrigerator 2 hours before cooking to bring to room temperature (only do this with whole cuts of meat, never with ground meat.) Add sea salt and freshly ground pepper.

2 Heat a large skillet to medium high heat. Place the beef in the skillet and let it cook for 3-4 minutes on each side, check before flipping to make sure it has nicely browned. At this point, if you have a steak only an inch thick or less, you can take the skillet off the heat and just let the steak sit for several minutes in the skillet, which will retain enough heat to cook the steak to medium rare. You can test for doneness by using a small sharp knife and cutting into the center to check the color. Also, if the steak is brown on both sides and it is weeping red juice.

* If you have a thicker steak, you can finish it off in the oven, at 325°F for 15 minutes or so. Use a meat thermometer to test the internal temperature of the steak. It will be done at 130°F for medium rare. If you are using the oven method, when done, remove from the oven and let sit for 5 minutes.

3 While the Steak is frying, in a medium bowl whisk together the Worcestershire sauce, soy sauce, mustard, rosemary, and red pepper flakes. Set aside. Slice and Sautee Mushrooms and set aside. Pre heat your oven to the broiler setting, to heat buns up.

4 Remove the steak from the pan to a cutting board. Slice the steak thinly and toss the slices in the Worcestershire sauce mixture.

5 Spread the buns open and arrange on a baking sheet.Top each bun with a slice of the cheese and put them under the broiler until the cheese is melted and bubbling, about 1 to 2 minutes.

6 In a small bowl, whisk together the mayonnaise and hot sauce. Spread the mayonnaise onto the bottom of each bun. Put the slices of the beef onto each of the roll and top with the mushroom slices, onions, roasted sweet peppers.

Steak and Cheese Hoagies w/ Baked Crinkle Fries

July 20, 2012 at 5:19 PM | Posted in baking, BEEF, cheese, Healthy Life Whole Grain Breads, mushrooms, Ore - Ida | 3 Comments
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Today’s Menu: Steak (London Broil) and Cheese Hoagies w/ Baked Crinkle Fries
While at Walmart I picked up a beautiful London Broil. I decided to have a Steak and Cheese Hoagie and Spiced Mayo w/ Baked Crinkle Fries for dinner. I seasoned the Broil with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it about 4 minutes per side to medium rare. Along with the Steak recipe I left the recipe for the Spiced Mayo and a Worcestershire Mix Sauce at the end of the post. Make sure you make both the sauces they go fantastic with the sandwich. If you like Steak Sandwiches you have to give this a try! I used Healthy Life Whole Grain Hot Dog Buns for the bread, a lot fewer calories and carbs than Hoagie Buns. For sides we had Baked Ore Ida Crinkle Fries. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn

Steak and Cheese Hoagies

Ingredients

1 1/2 pound London Broil
Extra Virgin Olive Oil
McCormick Grinder Sea Salt and freshly Ground Black Peppercorn
2 tablespoons Worcestershire sauce
1 tablespoon Soy Sauce
1 tablespoon French’s Spicy Brown Mustard
1 teaspoon chopped Rosemary leaves
1/2 teaspoon Red Pepper Flakes
Healthy Life Whole Grain Hot Dog Buns
Sargento’s Muenster Cheese Slices, 1 slice per sandwich
1/2 cup Kraft Reduced Fat Mayonnaise w/ Olive Oil
1 tablespoon Frank’s Hot Sauce
5 Large Portabella Mushrooms, sliced and sauteed.

Directions

1 Remove steak from refrigerator 2 hours before cooking to bring to room temperature (only do this with whole cuts of meat, never with ground meat.) Add sea salt and freshly ground pepper.

2 Heat a large skillet to medium high heat. Place the beef in the skillet and let it cook for 3-4 minutes on each side, check before flipping to make sure it has nicely browned. At this point, if you have a steak only an inch thick or less, you can take the skillet off the heat and just let the steak sit for several minutes in the skillet, which will retain enough heat to cook the steak to medium rare. You can test for doneness by using a small sharp knife and cutting into the center to check the color. Also, if the steak is brown on both sides and it is weeping red juice.

* If you have a thicker steak, you can finish it off in the oven, at 325°F for 15 minutes or so. Use a meat thermometer to test the internal temperature of the steak. It will be done at 130°F for medium rare. If you are using the oven method, when done, remove from the oven and let sit for 5 minutes.

3 While the Steak is frying, in a medium bowl whisk together the Worcestershire sauce, soy sauce, mustard, rosemary, and red pepper flakes. Set aside. Slice and Sautee Mushrooms and set aside.

4 Remove the steak from the pan to a cutting board. Slice the steak thinly and toss the slices in the Worcestershire sauce mixture.

5 Spread the buns open and arrange on a baking sheet.Top each bun with a slice of the cheese and put them under the broiler until the cheese is melted and bubbling, about 1 to 2 minutes.

6 In a small bowl, whisk together the mayonnaise and hot sauce. Spread the mayonnaise onto the bottom of each bun. Put the slices of the beef onto each of the roll and top with the mushroom slices.

Steak and Cheese Hoagies w/ Baked Crinkle Fries

April 30, 2012 at 6:15 PM | Posted in Aunt Millie's, BEEF, cheese, Food | Leave a comment
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Today’s Menu: Steak and Cheese Hoagies w/ Baked Crinkle Fries

This is another keeper recipe, Steak and Cheese Hoagies! This came out one delicious sandwich. I used a London Broil for the steak. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it about 4 minutes per side to medium rare. Along with the Steak recipe I left the recipe for the Spiced Mayo and a Worcestershire Mix Sauce at the end of the post. Make sure you make both the sauces they go fantastic with the sandwich. If you like Steak Sandwiches you have to give this a try! I used Aunt Millies Hot Dog Buns for the bread, a lot less calories and carbs than Hoagie Buns.  For sides we had Baked Ore Ida Crinkle Fries. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

Steak and Cheese Hoagies

Ingredients

1 1/2 pound London Broil
Extra Virgin Olive Oil
McCormick Grinder Sea Salt and freshly Ground Black Peppercorn
2 tablespoons Worcestershire sauce
1 tablespoon Soy Sauce
1 tablespoon French’s Spicy Brown Mustard
1 teaspoon chopped Rosemary leaves
1/2 teaspoon Red Pepper Flakes
Aunt Millie Hot Dog Buns
Sargento’s Muenster Cheese Slices, 1 slice per sandwich
1/2 cup Kraft Reduced Fat Mayonnaise w/ Olive Oil
1 tablespoon Frank’s Hot Sauce
5 Large Portabella Mushrooms, sliced and sauteed.

Directions

1 Remove steak from refrigerator 2 hours before cooking to bring to room temperature (only do this with whole cuts of meat, never with ground meat.) Add sea salt and freshly ground pepper.

2 Heat a large skillet to medium high heat. Place the beef in the skillet and let it cook for 3-4 minutes on each side, check before flipping to make sure it has nicely browned. At this point, if you have a steak only an inch thick or less, you can take the skillet off the heat and just let the steak sit for several minutes in the skillet, which will retain enough heat to cook the steak to medium rare. You can test for doneness by using a small sharp knife and cutting into the center to check the color. Also, if the steak is brown on both sides and it is weeping red juice.

* If you have a thicker steak, you can finish it off in the oven, at 325°F for 15 minutes or so. Use a meat thermometer to test the internal temperature of the steak. It will be done at 130°F for medium rare. If you are using the oven method, when done, remove from the oven and let sit for 5 minutes.

3 While the Steak is frying, in a medium bowl whisk together the Worcestershire sauce, soy sauce, mustard, rosemary, and red pepper flakes. Set aside. Slice and Sautee Mushrooms and set aside.

4 Remove the steak from the pan to a cutting board. Slice the steak thinly and toss the slices in the Worcestershire sauce mixture.

5 Spread the buns open and arrange on a baking sheet.Top each bun with a slice of the cheese and put them under the broiler until the cheese is melted and bubbling, about 1 to 2 minutes.

6 In a small bowl, whisk together the mayonnaise and hot sauce. Spread the mayonnaise onto the bottom of each bun. Put the slices of the beef onto each of the roll and top with the mushroom slices.

 

 

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