Healthy Finger Food Recipes

January 17, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website its Healthy Finger Food Recipes. Delicious and Healthy Finger Food Recipeswith recipes including; Thai Chicken Wings with Peanut Sauce, Manchego-Stuffed Shishito Poppers, and Mini Sausage Stuffing Tarts. Find these recipes and more all at the EatingWell website. Start your year off right and subscribe to the EatingWell Magazine, one of my favorite! Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Finger Food Recipes
Find healthy, nutritiious, finger food recipes, from the food and nutrition experts at EatingWell.

Thai Chicken Wings with Peanut Sauce
Chicken wings are great for game night and a perfect appetizer for a party, but don’t get stuck in the rut of always serving BBQ wings. Add variety to game nights with this easy slow-cooker recipe for Thai wings with peanut sauce—and BBQ wings may just become a thing of the past!…….

Manchego-Stuffed Shishito Poppers
We used shishito peppers in this recipe makeover of classic game-day jalapeño poppers. They’re typically mild, but 5 to 10 percent of them pack some heat, which makes eating them like a game of spicy roulette. Manchego is a sheep’s-milk cheese made in Spain that has a buttery texture. Look for it in your supermarket’s specialty-cheese section……………..

Mini Sausage Stuffing Tarts
These bite-size tarts turn traditional holiday stuffing into a clever appetizer, with an easy homemade crust and a quick sausage-mushroom filling. Prep the crust and filling in advance, then bake just before serving……..

* Click the link below to get all the Healthy Finger Food Recipes
http://www.eatingwell.com/recipes/22813/holidays-occasions/occasions/parties-entertaining/appetizers/finger-food/

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Fried Chicken Thighs w/ Fried Potatoes and Roasted Asparagus

January 16, 2019 at 6:33 PM | Posted in chicken, potatoes | Leave a comment
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Roasted Asparagus

 

 

 

To start the Morning off I Poached an Egg and served it on a Thomas Light 100% Multi Grain English Muffin. I also had a cup of Bigelow Decaf Green Tea for Breakfast. After Breakfast I went to a electronics and compute store, Micro Center. Looking around for a laptop. Amazing what they have out now! After Lunch I drove Mom to a couple of errands. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Roasted Asparagus.

 

 

 

 

 


I purchased a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger the other day and having them tonight for Dinner. To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans has become our favorite Dinner!

 

 

 

 

 

I first grabbed a large Cast Iron Skillet, sprayed it with Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 8 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

 

 

 

 

I got a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. The Chicken Thighs were moist and flat out delicious!

 

 

 

 

 


For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on high.

 

 

 

 


With the skillet already heated I added the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare and so good!

 

 

 

 

 

For another side I prepared Roasted Asparagus. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Dr. Pepper to drink.

 

 

 

 

 

Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

Genius Cauliflower Swaps That Cut Carbs

January 16, 2019 at 6:02 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Genius Cauliflower Swaps That Cut Carbs. Here’s some great recipes for some Delicious and Healthy Cauliflower; Buffalo Chicken Cauliflower Pizza, Sautéed Shrimp with Mango Salsa and Coconut Cauliflower Rice, and Cauliflower Rice-Stuffed Peppers. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Genius Cauliflower Swaps That Cut Carbs
Cauliflower is the ultimate carb replacer. It can mimic traditional starches, with fewer carbs and calories per serving. In these healthy recipes, cauliflower stands in for traditional starches like pizza crust, rice and potato-style dishes.

Buffalo Chicken Cauliflower Pizza
Cauliflower rice, egg and shredded mozzarella combine to make an easy low-carb pizza crust. Top the gluten-free pizza with tangy Buffalo sauce, chicken and blue cheese for a flavorful dinner or game-day favorite. Fresh celery is added at the end for cool crunch…………….

Sautéed Shrimp with Mango Salsa and Coconut Cauliflower Rice
Shrimp and rice get a tropical makeover in this healthy 400-calorie dinner. Instead of rice, we’ve combined riced cauliflower and coconut milk for light coconut rice topped with spicy shrimp and a juicy mango-avocado salsa to cool it all down. Squeeze on some fresh lime juice before digging in to take this easy meal to the next level……..

Cauliflower Rice-Stuffed Peppers
Slash the calories and carbs of traditional stuffed peppers by swapping white rice for cauliflower “rice.” The riced cauliflower is hearty and won’t turn to mush during baking. Use an assortment of red, yellow, orange and green peppers to make an appealing presentation……

* Click the link below to get all the -Genius Cauliflower Swaps That Cut Carbs
http://www.eatingwell.com/recipes/22552/ingredients/vegetables/cauliflower/carb-swaps/slideshow/genius-cauliflower-swaps-that-cut-carbs/

Our Best New Recipes from the Latest Issue of EatingWell Magazine

January 15, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its -Our Best New Recipes from the Latest Issue of EatingWell Magazine. Just a peek of some of the great recipes that you find in the current EatingWell Magazine. Find recipes like; Skillet Chicken Parmesan, Beef and Bean Sloppy Joes, and Pork Chops with Garlicky Broccoli. You find these recipes and more all at the EatingWell website and Magazine. Subscribe today! Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Our Best New Recipes from the Latest Issue of EatingWell Magazine
Check out these new recipes from the January/February issue of EatingWell Magazine, which now includes recipes and features from Cooking Light. Brighten up your menu with Hawaiian-inspired recipes, try a fresh spin on Southern food with recipes from chef Carla Hall, and get tons of new healthy recipe ideas for dinner, chicken, veggie sides and more.

Skillet Chicken Parmesan
If you can’t find cutlets for this easy chicken parmesan recipe at your supermarket, place a boneless, skinless breast flat on a cutting board, hold it steady with your palm and, using a sharp knife, slice the breast horizontally into two thin pieces…………..

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………..

Pork Chops with Garlicky Broccoli
A little Parmesan in the pork chops’ crunchy coating makes it extra-flavorful. The broccoli is simple yet special–try it alongside just about anything you’re cooking, but it pairs perfectly with the pork here for a satisfying healthy dinner ready in just 30 minutes……….

* Click the link below to all the – Our Best New Recipes from the Latest Issue of EatingWell Magazine
http://www.eatingwell.com/recipes/23184/new-magazine/slideshow/our-best-new-recipes-from-the-latest-issue-of-eatingwell-magazine/

Kitchen Hint of the Day!

January 13, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Thank you Cookin’ for passing this hint along……….

When adding cooked chicken to dishes that have a long cooking time, it is best to use dark meat because it will stay moist longer than white meat.

Baked Chicken Breast Strips w/ Baked Fries

January 12, 2019 at 6:32 PM | Posted in Alexia Potato Products, Pilgrim's Chicken | Leave a comment
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Today’s Menu: Baked Chicken Breast Strips w/ Baked Fries

 

For Breakfast in the morning I prepared a Chili and Cheese Egg White Omelet. I used Egg Beater’s Egg Whites for the Omelet. The 3 Bean Buffalo Chili that was leftover from the night’s Dinner. To top it I added Ortega Smokey Chipotle Taco Sauce and Sargento Off the Block Sharp Cheddar Cheese. I also had a cup of Bigelow Decaf Green Tea. And this is a great way to start a cold and snowy Saturday Morning. Snowing and 31 degrees out. They say we’ll end up with between 5-6 inches, we’ll wait and see. A friend of mine works at Kroger and said that people cleaned the store out! This are panics at the thought of SNOW! Anyway not a lot going on outside. Salted the driveway and cleared off some on the cars. Our neighbor cleared the driveway for us, he has a Snow Blower. Watched a lot of TV and played a couple of games of Yahtzee with Mom. For Dinner tonight its Baked Chicken Breast Strips w/ Baked Fries.

 

 

 

 

I love the Pilgrim’s Southern Style Breast Strips, it’s always a great go to when you want that easy to prepare meal that still delicious! To prepare them; Preheat the oven to 350° F. Arrange frozen chicken breast strips in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes, to an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the Chicken Strip . And Chicken is served! It’s some of the best frozen Chicken you can find! Excellent seasoned breading and very meaty, and easy to prepare. Served it with a side of Hidden Valley Ranch Buffalo Dressing.

 

 

 

 

 

To go with my Chicken I baked some Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

Pilgrim’s Southern Style Breast Strips

Pilgrim’s Southern Style Breast Strips evoke memories of growing up in a sleepy southern town. The crickets chirping, the moss hanging from the trees, the air humid and everything moving slow in the heat. And your grandmother’s delicious home cooking brought the entire family around the table on the weekends.

Our Southern Style Breast Strips feature a juicy piece of chicken with a breading just right to deliver that southern flair. Our special blend of spices and seasonings with the whole muscle goodness of white breast meat will please kids and old-timers alike.

Ideal as:
* Appetizers
* Snacks
* Lunch or Dinner Entrées
* Crowd Pleasers

Cooking Instructions:
Oven: Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Fryer: Heat oil to 350° F. Fry frozen chicken breast fritters for 6 minutes or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Due to variations in equipment, heating times and/or temperature may require adjustment. DO NOT MICROWAVE.

Nutritional Guide
Serving Size: 4 oz. (112g)
Calories per Serving: 190

Servings per Container: About 8
% Daily Value*
Total Fat 6 g 9 %
Cholesterol 40 mg 13 %
Sodium 940 mg 39 %
Total Carbs 17 g 6 %
Dietary Fiber 1 g 4 %
Sugars 1 g
Protein 17 g
http://www.pilgrims.com/products/productinfo.aspx?id=10

 

 

 

Alexia Organic Yukon Select Fries

Lightly seasoned with sea salt, these Julienne Fries make your everyday French fry wonder where it went wrong.

Ingredients: Organic Potatoes, Organic Canola Oil and/or Organic Sunflower Oil and/or Organic Safflower Oil, Sea Salt, Citric Acid.

Nutrition Facts
Serving Size 3 oz (84 g)
Per Serving % Daily Value*
Calories 120
Calories from Fat 36
Total Fat 4g 6%
Saturated Fat 0g 0%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 200mg 8%
Potassium 310mg 9%
Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 0g
Protein 2g
https://www.alexiafoods.com/products/fries/yukon-gold-julienne-fries

Healthy Arugula Recipes

January 10, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Arugula Recipes. Delicious and Healthy Arugula Recipes like; Arugula Salad with Grilled Eggplant, Grilled Lime Chicken and Steak with Herb and Arugula Salad, and Smoky Steak Salad with Arugula and Oranges. Find these Delicious Recipes and more all at the EatingWell website. Also you subscribe to the EaingWell Magazine. Each issue is packed with recipes and healthy tips. So Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Arugula Recipes
Find healthy, delicious arugula recipes, from the food and nutrition experts at EatingWell.

Arugula Salad with Grilled Eggplant
Grilled eggplant slices topped with goat cheese and pine nuts are served on a bed of spinach and arugula with a homemade, chunky tomato sauce……..

Grilled Lime Chicken and Steak with Herb and Arugula Salad
This recipe involves one of our favorite make-ahead hacks: let the chicken and steak marinate in reverse. In this recipe, you’ll pour a punchy, citrusy dressing over the meat right after it leaves the grill, so it soaks up the bright vinaigrette as it cools. Better yet, reverse-marinating keeps the grilled meat from drying out, even when kept in the fridge overnight…….

Smoky Steak Salad with Arugula and Oranges
This elegant salad pairs a simple seared flank steak with a bright citrus dressing and creamy goat cheese.

* Click the link below to get all the Healthy Arugula Recipes
http://www.eatingwell.com/recipes/21664/ingredients/vegetables/greens/arugula/

Best Healthy Snack Recipes for the Super Bowl

January 8, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its – Best Healthy Snack Recipes for the Super Bowl. The Super Bowl will be here shortly and here’s some Delicious and Healthy Snack Recipes for the Super Bowl. With recipes like; Onion Rings, Boneless Buffalo Wings, and Avocado Fries with Sriracha Aioli. Find these perfect recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

 

Best Healthy Snack Recipes for the Super Bowl
Turn on the game and dig into our healthy appetizer recipes for the Super Bowl! These Super Bowl snacks, including chicken tender recipes, dip recipes, buffalo wing recipes and more healthy snack recipes, are lighter version of traditional snacks your friends and family will enjoy.

Onion Rings
We couldn’t get enough of these crunchy onion rings in the EatingWell Test Kitchen. Try any seasoning blend that you have on hand to add flavor to the breading or substitute 1 teaspoon salt instead. Seasoned whole-wheat breadcrumbs are available in some supermarkets and natural-foods stores. If you can find them, try them in place of the plain breadcrumbs and seasoning blend……

Boneless Buffalo Wings
Even though boneless Buffalo wings are made with healthy white-meat chicken, they’re usually deep-fried and drenched in hot sauce laced with butter. The solution: chicken tenders are dredged in seasoned whole-wheat flour and cornmeal, pan-fried in only a small amount of oil and then drizzled with a tangy hot pepper sauce. With a fraction of the fat, calories and sodium, these boneless wings are reason enough to throw a party……….

Avocado Fries with Sriracha Aioli
Creamy avocados are a delicious foil to crunchy breading in this healthy oven-fried avocado fries recipe. Dip into spicy Sriracha dipping sauce for a flavor explosion. Save your ripe avocados for guacamole or toast–only firm ones will do when making these fries…….

 

* Click the link below to get all the Best Healthy Snack Recipes for the Super Bowl
http://www.eatingwell.com/recipes/22435/holidays-occasions/occasions/super-bowl-party/appetizers/healthy-snack-recipes-for-the-super-bowl/slideshow/best-healthy-snack-recipes-for-the-super-bowl/

Healthy, Quick and Easy Soup Recipes

January 6, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy, Quick and Easy Soup Recipes. Delicious and Healthy, Quick and Easy Soup Recipes with recipes like; Cauliflower Soup, Ravioli and Vegetable Soup, and Chicken and White Bean Soup. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy, Quick and Easy Soup Recipes
Find quick and easy soup recipes, from the food and nutrition experts at EatingWell.

Cauliflower Soup
Leftover cauliflower from dinner? Blend it up into a creamy, flavorful soup to pack for lunch…..

Ravioli and Vegetable Soup
Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as well………

Chicken and White Bean Soup
Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine……..

* Click the link below to get all the Healthy, Quick and Easy Soup Recipes
http://www.eatingwell.com/recipes/19331/cooking-methods-styles/quick-easy/soup/

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

January 2, 2019 at 6:32 PM | Posted in chicken | Leave a comment
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

To start the Morning off I had one of my favorites, Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped it with a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar Cheese. Cloudy and 40 degrees out today, we need some sunshine! After Breakfast I went to Meijer for a few items and then stopped by McDonald’s and picked up Breakfast for Mom. Cleaned the house, dusted and ran the sweeper. Later did some work and cleaning of the computer. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

 

 

 

Mom purchased a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger earlier today and having them tonight for Dinner. To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans has become our favorite Dinner!

 

 

 

 

 

I first grabbed a large Cast Iron Skillet, sprayed it with Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 8 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

 

 

 

 

I got a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. The Chicken Thighs were moist and flat out delicious!

 

 

 

 

 

For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on high.

 

 

 

 

 


With the skillet already heated I added the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare and so good!

 

 

 

 

As the Potatoes were cooking I opened up a Mason Jar of our Canned Green Beans, canned last summer. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a large sauce pan and serve. Fresh Green Beans any time you want, I love it! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

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