Wild Idea Buffalo Recipe of the Week – EGGS BENEDICT WITH BUFFALO BRESAOLA

April 15, 2020 at 6:00 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a EGGS BENEDICT WITH BUFFALO BRESAOLA. I’ve got a good one for your Breakfast or a Brunch, EGGS BENEDICT WITH BUFFALO BRESAOLA. Made using Wild Idea Buffalo Bresaola, English Muffins, Butter, Eggs, Olive Oil, Water, Salt, Pepper, and Hollandaise Sauce. Also included is a recipe for the Hollandaise Sauce. Another winning recipe from Wild Idea Buffalo! You can find this recipe and purchase the Wild Idea Buffalo Bresaola along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

EGGS BENEDICT WITH BUFFALO BRESAOLA
The subtle tang of our cured meat pairs very well with farm fresh eggs and the buttery, lemony Hollandaise sauce! You’re going to love this rendition!

Ingredients:
1 – 8 ounce pkg. Wild Idea Buffalo Bresaola
2 to 4 – English Muffins, split
butter
4 to 8 – farm fresh or organic eggs
2 – teaspoons olive oil
1 – quart boiling water
salt & pepper
Hollandaise Sauce – recipe below

Preparation:
1) Allow the Buffalo Bresaola to rest at room temperature for an hour or two. This will make separating the slices easier. Separate into 4 to 8 piles of meat.
2) In a medium size non stick pan or on griddle, over low heat, heat the piles of Bresaola. About one minute each side. Remove from heat.
3) Toast English muffins in toaster or on griddle until slightly golden. Spread hot muffins with desired amount of butter.
4) To poach multiple eggs, pre-crack eggs into individual ramekins.
5) Heat a large non-stick pan over medium heat, and add oil spreading it around. Add eggs one at a time quickly, this helps them set individually. *This method is in-between poached and basted eggs, but it works great!
6) Immediately add the boiling water and cover. Reduce heat to low, and check after one minute. Cover and cook for another minute. Eggs are done when the top of the egg white is sealed and white in color. Continue if needed or until desired doneness is established. Remove poached eggs from pan with a slotted spoon.
7) Place buttered muffins on plates, top with warmed Bresaola, and poached eggs. Season the eggs with a little salt and pepper, and drizzle hollandaise over the eggs as desired. Sprinkle with a pinch of cayenne or paprika.

Hollandaise Sauce
*I like my hollandaise a little on the lemony side. If you prefer less, substitute a little water for thinning if needed. If needing to reheat, place sauce in a container and place in a pan of boiling water. Stir to avoid over cooking.

Ingredients:
3 – egg yolks
3 – tablespoons lemon juice
1 – teaspoon black pepper
¼ – teaspoon cayenne pepper, more if desired
1 – stick salted organic butter, melted and still hot

Preparation:
1) Place egg yolks, one tablespoons lemon juice, pepper, and cayenne in a blender and blend until slightly thick.
2) Add melted hot butter through top while blender is still running. Blend to incorporate. Stop until ready to serve.
3) When ready to serve, flash blend again, adding the last tablespoon of lemon juice. Season to taste.
https://wildideabuffalo.com/blogs/recipes/93318401-eggs-benedict-with-bison-bresaola

One of America’s Favorites – Eggs Sardou

March 2, 2020 at 6:02 AM | Posted in One of America's Favorites | 1 Comment
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Eggs sardou at Red Dog Diner in New Orleans

Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. It is on the menu of many Creole restaurants in New Orleans, including Antoine’s, where eggs Sardou was invented, and Brennan’s. Eggs Sardou is named for Victorien Sardou, a famous French dramatist of the 19th century, who was a guest in New Orleans when the dish was invented.

Cooked fresh spinach is creamed with a bechamel sauce, a drop or two of Tabasco sauce is added, and pre-cut artichoke bottoms are warmed in a 175°F oven for five to ten minutes. The eggs Sardou are assembled by placing spoonfuls of the warm creamed spinach on a warmed plate. The artichoke bottoms are placed on top of the creamed spinach and the poached eggs are set inside the artichoke bottoms. The assembly is then covered in the Hollandaise sauce. Some cooks omit nutmeg and cloves from the bechamel sauce when using it to cream spinach for eggs Sardou. Eggs Sardou can also be served with truffles, ham and anchovies.

Eggs Sardou should be served at once, while the spinach, artichokes, poached eggs and Hollandaise sauce are still warm. For this reason, a warmed plate or bowl is recommended in most recipes. The garnish, if any, should be something of a color that contrasts well with the yellow Hollandaise sauce that tops the dish. This may be anything from crumbled bacon or a small dice of ham to a simple sprinkle of paprika. If served as an appetizer course, no side dishes are needed. If served at brunch, or as an entree, the side dishes should be such that they do not overpower the muted, carefully blended flavors of the eggs, spinach, and sauce. If wine is to be served, it should be white, preferably a slightly sweet white wine.

 

Wild Idea Buffalo Recipe of the Week – Eggs Benedict with Bison Bresaola

February 15, 2017 at 6:31 AM | Posted in Wild Idea Buffalo | 1 Comment
Tags: , , , , , , , , , ,

For this week’s Wild Idea Buffalo Recipe of the Week, Eggs Benedict with Bison Bresaola. Made with Wild Idea Bison Bresaola, which is 100% grass-fed bison meat, and cure with sea salt and a blend of traditional style Bresaola herbs. Another good one from Jill O’Brien of Wild Idea Buffalo. http://wildideabuffalo.com/

 
Eggs Benedict with Bison Bresaola
By: Jill O’Brien
Say goodbye to the questionable Canadian Bacon and hello to Wild Idea’s Bison Bresaola! Our Bresaola is brine cured, aged and then slowly smoked for a moister version of this Italian favorite. The subtle tang of the cured meat pairs very well with farm fresh eggs and the buttery, lemony Hollandaise sauce! You’re going to love this rendition!

 
Ingredients:Eggs Benedict with Bison Bresaola
1 – 8 ounce pkg. Wild Idea Bison Bresaola
2 to 4 – English Muffins, split
butter
4 to 8 – farm fresh or organic eggs
2 – teaspoons olive oil
1 – quart boiling water
salt & pepper
Hollandaise Sauce – recipe below

 

Preparation:
1) Allow Wild Idea Bison Bresaola to rest at room temperature for an hour or two. This will make separating the slices easier. Separate into 4 to 8 piles of meat.
2) In a medium size non stick pan or on griddle, over low heat, heat the piles of Bresaola. About one minute each side. Remove from heat.
3) Toast English muffins in toaster or on griddle until slightly golden. Spread hot muffins with desired amount of butter.
4) To poach multiple eggs, pre-crack eggs into individual ramekins.
5) Heat a large non-stick pan over medium heat, and add oil spreading it around. Add eggs one at a time quickly, this helps them set individually. *This method is in-between poached and basted eggs, but it works great!
6) Immediately add the boiling water and cover. Reduce heat to low, and check after one minute. Cover and cook for another minute. Eggs are done when the top of the egg white is sealed and white in color. Continue if needed or until desired doneness is established. Remove poached eggs from pan with a slotted spoon.
7) Place buttered muffins on plates, top with warmed Bresaola, and poached eggs. Season the eggs with a little salt and pepper, and drizzle hollandaise over the eggs as desired. Sprinkle with a pinch of cayenne or paprika.

 

 

Hollandaise SauceWild Idea
*I like my hollandaise a little on the lemony side. If you prefer less, substitute a little water for thinning if needed. If needing to reheat, place sauce in a container and place in a pan of boiling water. Stir to avoid over cooking.

Ingredients:
3 – egg yolks
3 – tablespoons lemon juice
1 – teaspoon black pepper
¼ – teaspoon cayenne pepper, more if desired
1 – stick salted organic butter, melted and still hot

Preparation:
1) Place egg yolks, one tablespoons lemon juice, pepper, and cayenne in a blender and blend until slightly thick.
2) Add melted hot butter through top while blender is still running. Blend to incorporate. Stop until ready to serve.
3) When ready to serve, flash blend again, adding the last tablespoon of lemon juice. Season to taste.
http://wildideabuffalo.com/2015/eggs-benedict-with-bison-bresaola/

 

 

Wild Idea Buffalo 8 oz. Bresaola
We start with our 100% grass-fed bison meat, and cure with sea salt and a blend of traditional style Bresaola herbs. BresaolaTo maximize flavor we dry age for five weeks. It is then air-dried and slowly smoked, creating a moist version of this Italian classic. This new Wild Idea premium buffalo product will soon become a favorite. Delicious by itself, or use in salads, sandwiches, benedicts or anti pasto. Mangiare Bene!

8 oz. package

Ingredients: Grass-Fed Buffalo meat, Sea Salt, Pure Cane Sugar. Organic:Juniper Berry, Black Pepper, Sage, Rosemary, Marjoram, Cultured Celery Powder, Cardamom.

http://buy.wildideabuffalo.com/products/bresaola

One of America’s Favorites – Eggs Benedict

November 21, 2016 at 6:18 AM | Posted in One of America's Favorites | Leave a comment
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Eggs Benedict

Eggs Benedict

Eggs Benedict is a traditional American brunch or breakfast dish that consists of two halves of an English muffin each of which is topped with Canadian bacon – or sometimes bacon – a poached egg, and hollandaise sauce. The dish was first popularized in New York City. Many variations on the basic recipe are served.

 

 

 

 

Eggs Benedict with smoked salmon

Eggs Benedict with smoked salmon

There are conflicting accounts as to the origin of Eggs Benedict.

In an interview recorded in the “Talk of the Town” column of The New Yorker in 1942, the year before his death, Lemuel Benedict, a retired Wall Street stock broker, claimed that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered “buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise”. Oscar Tschirky, the famed maître d’hôtel, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the toast.

Another claim to the creation of Eggs Benedict was circuitously made by Edward P. Montgomery on behalf of Commodore E. C. Benedict. In 1967 Montgomery wrote a letter to then The New York Times food columnist Craig Claiborne which included a recipe he claimed to have received through his uncle, a friend of the commodore. Commodore Benedict’s recipe — by way of Montgomery — varies greatly from chef Ranhofer’s version, particularly in the hollandaise sauce preparation — calling for the addition of “hot, hard-cooked egg and ham mixture”.

Delmonico’s in lower Manhattan claims on its menu that “Eggs Benedict was first created in our ovens in 1860.”

 
Several variations of Eggs Benedict exist.

Eggs Benedict with bacon on toast

Eggs Benedict with bacon on toast

* Eggs Blackstone substitutes streaky bacon for the ham and adds a tomato slice.
* Eggs Blanchard substitutes Béchamel sauce for Hollandaise .
* Eggs Florentine substitutes spinach for the ham or adds it underneath. Older versions of eggs Florentine add spinach to poached or shirred eggs.
* Eggs Mornay substitutes Mornay (cheese) sauce for the Hollandaise.
* Eggs Atlantic, Eggs Hemingway, or Eggs Copenhagen (also known as Eggs Royale and Eggs Montreal in New Zealand) substitutes salmon or smoked salmon for the ham. This is a common variation found in Australia, New Zealand, Canada and the United Kingdom. This is also known as “Eggs Benjamin” in some restaurants in Canada.
* Huevos Benedictos substitutes sliced avocado and/or Mexican chorizo for the ham, and is topped with both a salsa (such as salsa roja or salsa brava) and hollandaise sauce.
* Eggs Hussarde substitutes Holland rusks for the English muffin and adds Bordelaise sauce.
* Irish Benedict replaces the ham with corned beef or Irish bacon.
* Dutch Benedict replaces the ham or bacon with scrapple. Popular in the eastern region of Pennsylvania.
* Eggs Hebridean replaces the ham with black pudding, often from Stornoway.
* Eggs Cochon, a variation from New Orleans restaurants which replaces the ham with pork “debris” (slow roasted pork shredded in its own juices) and the English muffin with a large buttermilk biscuit.

 

Wild Idea Buffalo Recipe of the Week – California Benedict “Meats” Buffalo Bacon & Jalapeño Hollandaise

May 27, 2015 at 5:34 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is California Benedict “Meats” Buffalo Bacon & Jalapeño Hollandaise. You’ll be using Wild Idea’s 100% grass-fed/finished, 100% nitrite free, Buffalo Bacon. Plus a recipe fora delicious Jalapeño Hollandaise Sauce to top it off with! Another classic from Jill O’Brien of Wild Idea Buffalo. You can this recipe along with many others on the Wild Idea Buffalo we site, you can also purchase all the healthy and delicious cuts of the Wild Idea Buffalo Meats. http://wildideabuffalo.com/

 
California Benedict “Meats” Buffalo Bacon & Jalapeño Hollandaise
By: Jill O’Brien

No need to hold the bacon on the vegetarian version of the classic favorite. Wild Idea’s Buffalo Bacon is 100% grass-fed/finished, 100% nitrite free, and 100% delicious! I’ve added a little extra zing with homemade Jalapeño Hollandaise, which brings all the flavors together nicely. Now, what time is brunch served? *Note: My hollandaise sauce is always bright yellow, as the eggs are free range and farm fresh, making the yolks bright yellow to orange.
Ingredients: (per serving)California Benedict “Meats” Buffalo Bacon & Jalapeño Hollandaise
4 – strips Wild Idea Buffalo Bacon
1 – English Muffins, split
butter
2 – farm fresh or organic eggs
4 – teaspoon olive oil
2 – cups boiling water
salt & pepper
4 – slices fresh avocado, sprinkled with salt & pepper
4 – slices tomato, sprinkled with salt & pepper
*optional , baby spinach leaves
Jalapeño Hollandaise Sauce – recipe below
Garnish options, fresh Jalapeño – diced, fresh cilantro sprigs, lemon or lime wedges

Preparation:
1) In a medium size pan, over medium high heat, heat 3 teaspoons of the olive oil. Add buffalo bacon to the pan and cook for about 2 to 3 minutes each side. If you prefer crispier bacon, cook for a bit longer. When cooked remove the bacon from pan and place on paper towels.
2) Simultaneously, toast the English muffins in toaster until slightly golden. Spread hot muffins with desired amount of butter.
3) To poach eggs, pre-crack eggs into individual ramekins.
4) Heat a non-stick pan over medium heat, and add remaining teaspoon of oil spreading it around. Add eggs one at a time quickly, this helps them set individually. This is method is somewhere in-between poached and basted.
5) Immediately add the boiling water and cover. Reduce heat to low, and check after one minute. Cover and cook for another minute. Eggs are done when the top of the egg white is sealed and is white in color. Cooking to this point will still give you a running yolk. Continue to cook if needed or until desired doneness is established. Remove poached eggs from pan with a slotted spoon.
6) Place buttered muffins on plates, top with tomato and avocado slices, cooked buffalo bacon and poached eggs. Season the eggs with a little salt and pepper, and drizzle hollandaise over the eggs as desired.

Jalapeño Hollandaise Sauce
I’ve added a spicy, little kick to this luxurious favorite sauce. It is terrific on Eggs Benedict, or over steaks, or as a dip.

Ingredients:Wild Idea
3 – egg yolks
½ – teaspoon coarse mustard
½ – teaspoon garlic, chopped
2 – tablespoons lemon juice
½ – teaspoon black pepper
1 – stick salted organic butter, melted and still hot
1 – Jalapeño, roasted, peeled, seeded, and coarse chopped

Preparation:
1) Place all the ingredients except roasted Jalapeño and butter in a blender and puree until slightly thick.
2) Add melted hot butter through top while blender is still running. Blend to incorporate.
3) When ready to serve, flash blend again, and add the roasted Jalapeño.
http://wildideabuffalo.com/2015/california-benedict-meats-buffalo-bacon-jalapeno-hollandaise/

Wild Idea Buffalo Recipe of the Week – Eggs Benedict with Bison Bresaola

May 13, 2015 at 5:16 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , ,

For this week’s Wild Idea Buffalo Recipe of the Week, Eggs Benedict with Bison Bresaola. Made with Wild Idea Bison Bresaola, which is 100% grass-fed bison meat, and cure with sea salt and a blend of traditional style Bresaola herbs. Another good one from Jill O’Brien of Wild Idea Buffalo. http://wildideabuffalo.com/

 
Eggs Benedict with Bison Bresaola
By: Jill O’Brien

 

Say goodbye to the questionable Canadian Bacon and hello to Wild Idea’s Bison Bresaola! Our Bresaola is brine cured, aged and then slowly smoked for a moister version of this Italian favorite. The subtle tang of the cured meat pairs very well with farm fresh eggs and the buttery, lemony Hollandaise sauce! You’re going to love this rendition!
Ingredients:
1 – 8 ounce pkg. Wild Idea Bison BresaolaEggs Benedict with Bison Bresaola
2 to 4 – English Muffins, split
butter
4 to 8 – farm fresh or organic eggs
2 – teaspoons olive oil
1 – quart boiling water
salt & pepper
Hollandaise Sauce – recipe below

 

Preparation:
1) Allow Wild Idea Bison Bresaola to rest at room temperature for an hour or two. This will make separating the slices easier. Separate into 4 to 8 piles of meat.
2) In a medium size non stick pan or on griddle, over low heat, heat the piles of Bresaola. About one minute each side. Remove from heat.
3) Toast English muffins in toaster or on griddle until slightly golden. Spread hot muffins with desired amount of butter.
4) To poach multiple eggs, pre-crack eggs into individual ramekins.
5) Heat a large non-stick pan over medium heat, and add oil spreading it around. Add eggs one at a time quickly, this helps them set individually. *This method is in-between poached and basted eggs, but it works great!
6) Immediately add the boiling water and cover. Reduce heat to low, and check after one minute. Cover and cook for another minute. Eggs are done when the top of the egg white is sealed and white in color. Continue if needed or until desired doneness is established. Remove poached eggs from pan with a slotted spoon.
7) Place buttered muffins on plates, top with warmed Bresaola, and poached eggs. Season the eggs with a little salt and pepper, and drizzle hollandaise over the eggs as desired. Sprinkle with a pinch of cayenne or paprika.

 

Hollandaise Sauce
*I like my hollandaise a little on the lemony side. If you prefer less, substitute a little water for thinning if needed. If needing to reheat, place sauce in a container and place in a pan of boiling water. Stir to avoid over cooking.

 

Ingredients:
3 – egg yolks
3 – tablespoons lemon juice
1 – teaspoon black pepper
¼ – teaspoon cayenne pepper, more if desired
1 – stick salted organic butter, melted and still hot

Preparation:Wild Idea
1) Place egg yolks, one tablespoons lemon juice, pepper, and cayenne in a blender and blend until slightly thick.
2) Add melted hot butter through top while blender is still running. Blend to incorporate. Stop until ready to serve.
3) When ready to serve, flash blend again, adding the last tablespoon of lemon juice. Season to taste.

 

http://wildideabuffalo.com/2015/eggs-benedict-with-bison-bresaola/

 

 

 

Bresaola
Wild Idea Buffalo 8 oz. Bresaola
We start with our 100% grass-fed bison meat, and cure with sea salt and a blend of traditional style Bresaola herbs. To maximize flavor we dry age for five weeks. It is then air-dried and slowly smoked, creating a moist version of this Italian classic. This new Wild Idea premium buffalo product will soon become a favorite. Delicious by itself, or use in salads, sandwiches, benedicts or anti pasto. Mangiare Bene!

8 oz. package

Ingredients: Grass-Fed Buffalo meat, Sea Salt, Pure Cane Sugar. Organic:Juniper Berry, Black Pepper, Sage, Rosemary, Marjoram, Cultured Celery Powder, Cardamom.

 

http://buy.wildideabuffalo.com/products/bresaola

One of America’s Favorites – Eggs Benedict

November 18, 2013 at 8:59 AM | Posted in Egg Beaters, Eggs, One of America's Favorites | 5 Comments
Tags: , , , , , , ,
Eggs Benedict with a slice of bacon on the side.

Eggs Benedict with a slice of bacon on the side.

There are conflicting accounts as to the origin of Eggs Benedict, including: In an interview recorded in the “Talk of the Town” column of The New Yorker in 1942, the year before his death, Lemuel Benedict, a retired Wall Street stock broker, claimed that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered “buttered toast, poached eggs, crisp bacon, and a hooker of Hollandaise.” Oscar Tschirky, the famed maître d’hôtel, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the toast.

 

 

 

Eggs Benedict with smoked salmon

Eggs Benedict with smoked salmon

* Eggs Blackstone substitutes streaky bacon for the ham and adds a tomato slice.
* Eggs Florentine substitutes spinach for the ham. Older versions of eggs Florentine add spinach to poached or shirred eggs

* Eggs Mornay – substitutes the Hollandaise with Mornay (cheese) sauce.

* Eggs Atlantic, Eggs Hemingway, or Eggs Copenhagen (also known as Eggs Royale and Eggs Montreal in New Zealand) substitutes salmon (or smoked salmon) for the ham. This is a common variation found in Australia, New Zealand, Canada and the United Kingdom . This is also known as “Eggs Benjamin” in a few restaurants in Canada.
* Huevos Benedictos substitutes either sliced avocado or Mexican chorizo for the ham, and is topped with both a salsa (such as salsa roja or salsa brava ) and hollandaise sauce.
* Eggs Hussarde substitutes Holland rusks for the English muffin and adds Bordelaise sauce.
* Country Benedict, sometimes known as Eggs Beauregard, replaces the English muffin, ham and hollandaise sauce with an American biscuit, sausage patties, and country gravy. The poached eggs are replaced with eggs fried to choice.
* Irish Benedict replaces the ham with corned beef or Irish bacon.
* Portobello Benedict substitutes Portobello mushrooms for the ham, and is a popular alternative for Catholics observing the Friday Fast.
* Oscar Benedict, also known as Eggs Oscar, replaces the ham with asparagus and lump crab meat.
* Eggs Provençal replaces the Hollandaise sauce with Béarnaise Sauce.
* Russian Easter Benedict replaces the Hollandaise sauce with a lemon juice and mustard flavored Béchamel Sauce, and is topped with black caviar.
* Eggs Chesapeake substitutes Crab cake for the ham.

 

 

 

Preparing Eggs Benedict

Preparing Eggs Benedict

Eggs Benedict is prepared with a lightly toasted English muffin using an oven, toaster oven or traditional toaster. If toasted too long, the muffin can be difficult to slice. This is then topped with Canadian bacon cooked in the oven or on the stove top. On top of this, a poached egg is added. Poaching an egg is to simply drop the egg into a boiling pan of water until cooked (preferably with the yolk still soft). This is then all covered with Hollandaise sauce that requires some amount of practice to perfect. For a single, two-egg serving of this dish, four eggs are used: 2 for the individual servings of poached eggs and 2 yolks for the sauce.
Using a double boiler, slowly heat up the four egg yolks with about a tablespoon or more of lemon juice (to taste) and about 3/4 cup of melted butter, beginning with only half the amount in the double boiler to begin. Whisk this together with about a tablespoon of water and a dash of white pepper until it begins to thicken slightly, then add almost all of the rest of the butter while continuing to whisk. If the sauce begins to separate or is too thick, simply add a tablespoon (or more, as needed) of warm water or use lemon juice.
An alternate Hollandaise preparation, which is faster and uses less butter: two egg yolks, one teaspoon lemon juice, and a pinch of salt, lightly blended. Add 1/4 cup melted butter and blend again. Tabasco may be added for extra flavor.

 

 

 

 

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