HEARTY IRISH STEW

February 27, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for a Healthy Irish Stew to pass along to all of you. With St. Patrick’s Day about a month away I thought I would give you the perfect St. Paddy’s Day Dish to help you celebrate! To make this Stew some of the ingredients you’ll be needing are Top Round Beef, Garlic, Spices, Onions, Carrots, Parsnips, Russet Potatoes, Leeks and more! The Stew is 370 calories and 37 carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

HEARTY IRISH STEW
Turn your St. Patrick’s Day party’s food and drinks into true Irish dining with this delicious, hearty American Irish Stew. It includes beef, onion, carrots, parsnips and potatoes for a Irish-inspired meal to satisfy all of your hungry guests. A great alternative to corned beef for St. Paddy’s Day.

Ingredients

1 tablespoon extra-virgin olive oil
1-1/4 pounds beef, top round, cut into 3/4-inch pieces
3 cloves garlic, minced
salt, to taste
pepper, to taste
1 medium onion, coarsely chopped
3 medium carrots, peeled and cut into 3/4-inch pieces
2 medium parsnips, cut into large chunks (optional)
3 cups low-fat, reduced-sodium beef broth
4 medium russet potatoes, peeled and cut into large chunks
1 tablespoon chopped fresh rosemary
1 leek, coarsely chopped
2 tablespoons chopped fresh parsley

Directions

1 – In large pot over medium-high heat, heat oil. Add beef and garlic. Cook, gently stirring until meat is evenly browned. Season with salt and pepper.
2 – Add onion, carrots and parsnips. Cook 3-4 minutes. Stir in broth and bring to a boil. Reduce heat to low and simmer about 75 minutes, or until meat is tender.
3 – Stir in potatoes and simmer another 30 minutes. Add rosemary and leeks. Continue to simmer, uncovered, until potatoes are tender. To avoid potatoes falling apart, do not overcook.
4 – Serve hot and garnish with parsley, if desired.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 370
Fat: 8 grams
Saturated Fat: 2 grams
Fiber: 6 grams
Sodium: 427 milligrams
Carbohydrates: 43 grams
https://diabeticgourmet.com/diabetic-recipe/hearty-irish-stew

Diabetic Side Dish of the Week – Roasted Parsnips, Carrots, and Red Onion

January 24, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | 1 Comment
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This week’s Diabetic Side Dish of the Week is Roasted Parsnips, Carrots, and Red Onion. To make this week’s recipe you’ll be needing Carrots, Parsnips, Red Onion, Balsamic Vinegar, Extra Virgin Olive Oil, Salt, and Black Pepper. The Dish is 107 calories and 16 net carbs. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Roasted Parsnips, Carrots, and Red Onion
Full of flavor and a cinch to prepared, these balsamic-coated root vegetables are a hearty side dish that sure to hit the spot!

Ingredients
2 carrots (9 ounces), cut into 2-inch-long pieces
2 parsnips (9 ounces), cut into 2-inch-long pieces
3/4 cup vertically sliced red onion (1/4-inch slices)
1 tablespoon balsamic vinegar
2 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions
Yield: 4 servings
Serving size: about 3/4 cup per serving

1 – Preheat oven to 425°F. Line large baking sheet with foil or spray with nonstick cooking spray.

2 – Combine carrots, parsnips, onion, vinegar, oil, salt, and pepper in large bowl; toss to coat. Spread in single layer on prepared baking sheet.

3 – Roast 25 minutes or until vegetables are tender, stirring occasionally.

Note: Parsnips are a pale white root vegetable similar to the carrot in shape. The parsnip, however, is broader at the top and has a smoother skin. The longer it stays in the ground, the sweeter it becomes. Choose parsnips that are firm, unblemished, and small or medium in size (about 8 inches long). Rinse and scrub parsnips with a vegetable brush to remove embedded soil. Peel parsnips with a swivel-bladed vegetable peeler or paring knife. Trim off ends and discard. For even cooking, parsnips are best chopped, cubed, sliced, or cut into strips before cooking.

Nutrition Information:
Calories: 107 calories, Carbohydrates: 21 g, Protein: 2 g, Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 197 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/snack/roasted-parsnips-carrots-red-onion/

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Healthy Vegetable Side Dish Recipes

November 13, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Vegetable Side Dish Recipes. Delicious and Healthy Vegetable Side Dish Recipes with recipes including; Parsnip Mash with Olive Tapenade, Spiralized Onions with Crispy Parmesan Breadcrumbs, and Honey and Orange Glazed Carrots. Find these delicious side dishes and more all at the EatingWell website. Also don’t forget you can subscribe to the EatingWell Magazine, one of my favories! Each issue is packed with great recipes and ideas. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Vegetable Side Dish Recipes
Find healthy, delicious vegetable side dish recipes, from the food and nutrition experts at EatingWell.

Parsnip Mash with Olive Tapenade
Nutty parsnips make for a tasty mashed-potato substitute. For the best parsnip mash, puree the root veggie in a food processor instead of using a ricer, as parsnips are woodier than potatoes…….

Spiralized Onions with Crispy Parmesan Breadcrumbs
You may not have considered onions as candidates for the spiralizer, but you should. They create beautiful ribbons that make this recipe reminiscent of fried shoestring onions. And because this onion ring-inspired recipe is baked rather than fried, they’re really easy to make. Serve them as a side with burgers or as a crunchy healthy snack for game night………………

Honey and Orange Glazed Carrots
Bright and fresh, these candied carrots have just a hint of sweetness from the honey and citrus. This one-pan dish is quick and easy to make, but also has such a pretty presentation that it works both as an entertaining-worthy or weeknight side dish. Look for carrots that are similar in size so they cook evenly…………………..

* Click the link below to get all the Healthy Vegetable Side Dish Recipes
http://www.eatingwell.com/recipes/18028/side-dishes/vegetable/

Diabetic Dish of the Week – Rosemary Roast Pork Tenderloin and Vegetables

November 5, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Rosemary Roast Pork Tenderloin and Vegetables. Your Comfort Food Pork is here with this week’s recipe of Rosemary Roast Pork Tenderloin and Vegetables. You’ll need 2 small Pork Tenderloins, Reduced-Sodium Chicken Broth, Parsnips, Baby Carrots, Red Bell Pepper, Yellow Onion, and Seasoning. Keep everybody coming back for more with this dish! You can this recipe at the Diabetes Self Management website where you’ll find a huge selection of Diabetes Friendly Recipes, Diabetes Management Tips, Diabetes News and more so be sure to check it out soon. You can also subscribe to the Diabetes Self Management Magazine, one of my favorites. In fact I just received the latest issue and it was packed with great Holiday Recipes. I’ve left a link at the end of the post where you can subscribe to it. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Rosemary Roast Pork Tenderloin and Vegetables
This roast pork tenderloin is the perfect weeknight dinner. Not only is it delicious, but the whole meal is cooked in one pan so you’ll have less cleanup and more time to unwind afterward.

Ingredients
1/4 cup reduced-sodium chicken broth
1 tablespoon olive or vegetable oil
3 large parsnips, peeled and cut diagonally into 1/2-inch slices
2 cups baby carrots
1 red bell pepper, cut into 3/4-inch pieces
1 medium sweet or yellow onion, cut into wedges
2 small pork tenderloins (12 ounces each)
2 tablespoons Dijon or spicy Dijon mustard
2 teaspoons dried rosemary
3/4 teaspoon salt (optional)
1/2 teaspoon black pepper

Directions
1 – Preheat oven to 400°F. Spray large shallow roasting pan or jelly-roll pan with nonstick cooking spray.

2 – Combine broth and oil in small bowl. Combine parsnips, carrots, and 3 tablespoons broth mixture in prepared pan; toss to coat. Roast vegetables 10 minutes.

3 – Add bell pepper, onion, and remaining broth mixture to pan; toss to coat. Push vegetables to edges of pan. Place pork in center of pan; spread with mustard. Sprinkle pork and vegetables with rosemary, salt, if desired, and black pepper.

4 – Roast 25 to 30 minutes or until vegetables are tender and internal temperature of pork reaches 155°F. Transfer pork to cutting board; tent with foil and let stand 5 minutes. Cut pork crosswise into 1/2-inch slices; serve with vegetables and any juices from pan.

Yield: 6 servings.

Serving size: 3 ounces pork plus 2/3 cup vegetables.

Nutrition Facts Per Serving:
Calories: 218 calories, Carbohydrates: 14 g, Protein: 25 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 73 mg, Sodium: 202 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/rosemary-roast-pork-tenderloin-and-vegetables/

 

 


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ROASTED CARROTS AND PARSNIPS

April 30, 2019 at 6:01 AM | Posted in carrots, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a perfect Diabetic Friendly Side Dish to go with the HERB-RUBBED BEEF ROAST WITH ROASTED CAULIFLOWER for your Easter Dinner, ROASTED CARROTS AND PARSNIPS. Easy to prepare and only 90 calories per serving! Make your Easter Dinner not only a Delicious one but a Healthy one also. It’s another one from the Diabetic Gourmet Magazine website. Check out the Diabetic Gourmet site for a fantastic selection of Diabetic Friendly recipes, news, and tips. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

ROASTED CARROTS AND PARSNIPS

Ingredients

1 pound carrots, peeled
1 pound parsnips, peeled
2 tablespoons olive oil
salt and pepper, to taste
1/4 cup chopped fresh parsley

Directions

1 – Heat oven to 425F.
2 – Cut carrots and parsnips in half then in half lengthwise.
3 – Place on large rimmed baking pan toss with olive oil.
4 – Season with salt and pepper.
5 – Bake 30 to 40 minutes or until parsnips are tender, stirring once.
6 – Sprinkle with parsley.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 90
Fat: 3.5 grams
Saturated Fat: 0.5 grams
Fiber: 4 grams
Sodium: 40 milligrams
Protein: 1 grams
Carbohydrates: 14 grams
Sugars: 5 grams
https://diabeticgourmet.com/diabetic-recipes/roasted-carrots-and-parsnips

It’s Chili, Chowder, or Stew Saturday – Italian Beef and Barley Soup

January 5, 2019 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is – Italian Beef and Barley Soup. For this recipe you’ll be using Boneless Beef Top Sirloin Steak along with Carrots, Onion, Parsnips, Tomatoes, and Herbs. It’s from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, and Diabetes News. So check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

 

Italian Beef and Barley Soup
Ingredients
1 boneless beef top sirloin steak (about 1 1/2 pounds)
1 tablespoon vegetable oil
4 medium carrots or parsnips, cut into 1/4-inch slices
1 cup chopped onion
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
1/3 cup uncooked pearl barley
2 cans (about 14 ounces each) beef broth
1 can (about 14 ounces) diced tomatoes with Italian seasoning

Directions
1 – Cut beef into 1-inch pieces. Heat oil over medium-high heat in large skillet. Brown beef on all sides; set aside.

2 – Place carrots and onion in slow cooker; sprinkle with thyme, rosemary and pepper. Top with barley and beef. Pour broth and tomatoes over beef.

3 – Cover; cook on LOW 8 to 10 hours or until beef is tender.

Tip: Choose pearl barley rather than quick-cooking barley, because it will stand up to longer cooking.
https://www.diabetesselfmanagement.com/recipes/soups-stews/italian-beef-barley-soup/

Diabetic Dish of the Week – HARVEST PORK ROAST WITH VEGETABLES

September 4, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – HARVEST PORK ROAST WITH VEGETABLES. Pork Roast, a package of dry Italian salad dressing mix, and Vegetables like; carrots, sweet potatoes, parsnips, onions, bell peppers make up this week’s recipe! It’s another Diabetic Friendly recipe from the Diabetic Gourmet Magazine website! At the Diabetic Gourmet site besides all the recipes you can find Diabetic Management Tips, Diabetes news, and more. So check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

HARVEST PORK ROAST WITH VEGETABLESIngredients

3 pounds pork loin roast
1 (0.7-oz) package dry Italian salad dressing mix
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano leaves
8 cups fall vegetables, (carrots, sweet potatoes, parsnips, onions, bell peppers) cut into 1 to 1 1/2-inch chunks

Directions

1 – Heat oven to 350 degrees F. Place pork in shallow roasting pan. Blend Italian salad dressing mix, cumin and oregano in small bowl. Sprinkle half of seasoning mixture over pork; cook uncovered for 1 hour or until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes.
2 – While pork is cooking, coat a separate baking dish with vegetable cooking spray and add vegetables. Sprinkle remaining seasoning over vegetables. Cover and roast in oven for 30 minutes. Remove cover, stir and continue roasting 15 to 30 minutes until vegetables are tender.
3 – Slice roast and serve with vegetables.
NOTES:
Mediterranean flavors and fall harvest vegetables complement this succulent pork roast. This tasty dish is a cinch to prepare and is sure to satisfy any appetite. Younger kids can help by setting the table and older kids can wash and chop your family’s favorite veggies.

Recipe Yield: Serves 6 to 8.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 182
Fat: 4 grams
Sodium: 65 milligrams
Cholesterol: 30 milligrams
Protein: 12 grams
Carbohydrates: 27 grams
https://diabeticgourmet.com/diabetic-recipes/harvest-pork-roast-with-vegetables

Kitchen Hint of the Day!

October 10, 2017 at 5:25 AM | Posted in Kitchen Hints | Leave a comment
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About Parsnips……..

 

Parsnips contain a wide variety of vitamins, minerals and nutrients, including dietary fiber, folate, potassium and vitamin C. According to the Harvard School of Public Health, the main health benefit of including fresh produce like parsnips in your diet regularly is that the nutrients consumed can significantly reduce your risk of a number of serious medical problems.

Jennie – O Turkey Recipe of the Week – Rustic Roasted Turkey Pot Roast and Vegetables

September 22, 2017 at 5:28 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is – Rustic Roasted Turkey Pot Roast and Vegetables. This week’s recipe just screams of a Fall Comfort Food Recipe! Made with JENNIE-O® Bone-in Turkey Pot Roast along with a variety of Vegetables, Spices, and Apple Cider Vinegar. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

Rustic Roasted Turkey Pot Roast and Vegetables
Who doesn’t love quick, weeknight dinners? This classic comfort food recipe is not only extremely tasty, it’s ready in under 1 hour!

INGREDIENTS

2 sweet potatoes, peeled and cut into 1-inch pieces
1 red onion, cut into 8 wedges2 parsnips, peeled and cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
4 tablespoons olive oil
4 cloves garlic, minced
½ teaspoon salt
⅛ teaspoon freshly ground pepper
½ teaspoon dried basil
1 tablespoon apple cider vinegar
¼ teaspoon Italian seasoning
¼ cup fresh parsley, loosely torn
2 pounds JENNIE-O® Bone-in Turkey Pot Roast, cut into pieces

DIRECTIONS

1) Heat oven to 400°F.
2) In large bowl, combine sweet potatoes, onion, parsnips, bell pepper, olive oil, garlic, salt, pepper, basil, vinegar, Italian seasoning and parsley; mix well. Place vegetable in large baking pan. Bake 20 minutes, stir and add turkey pot roast. Bake 15 to 20 minutes or until vegetables are tender and golden brown.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories310
Protein20g
Carbohydrates21g
Fiber3g
Sugars7g
Fat16g
Cholesterol80mg
Sodium880mg
Saturated Fat3.5g
https://www.jennieo.com/recipes/1044-rustic-roasted-turkey-pot-roast-and-vegetables

Wild Idea Buffalo Recipe of the Week – Irish Stew and Colcannon

March 30, 2016 at 5:25 AM | Posted in Wild Idea Buffalo | Leave a comment
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The Wild Idea Buffalo Recipe of the Week is Irish Stew and Colcannon. Made using the Wild Idea Buffalo Chuck Roast and Buffalo Stock. A delicious and healthy Stew with gravy and tender vegetables. You can find this recipe on the Wild Idea Buffalo website, and while there you can purchase the Wild Idea Buffalo Chuck Roast or any of the other delicious Buffalo cuts of meat. http://wildideabuffalo.com/

 

 

IRISH STEW & COLCANNON (Serves 6 to 8)
For those that like to use the crockpot, this recipe is for you. The meat turns out perfectly, and the gravy is just right. Although many Irish stews use Guinness, I find stout too strong for grass-fed buffalo meat, but use what you like. Also, I roast the vegetables for a firmer texture, but they could easily be added right to the pot. The method listed below makes for a great presentation.

Colcannon Ingredients:
½ – lb. cabbage or kale, slicedIRISH STEW & COLCANNON
¼ – cup parsley sprigs
4 – green onions, chopped
½ – cup hot milk
2 – lbs. butter potatoes
3 – tablespoons butter
½ – teaspoon each salt and pepper

Vegetables Ingredients:
6 – carrots, peeled and sliced
4 – parsnips, peeled and sliced
4 – leeks, halved and sliced
2 – teaspoons olive oil
salt and pepper

Base ingredients for Stew:
1 – 3 – lb. Wild Idea Buffalo Chuck Roast, rinsed, patted dry, and netting removed.
1 – teaspoon olive oil
1 – teaspoon garlic powder
1 – teaspoon thyme
1 – teaspoon salt
1 – teaspoon pepper
2 – bay leaves
2 – celery stalks
½ – onion, chopped
1 – cup cherry tomatoes, halved
2 – bottles of amber beer
2 – cups buffalo stock or organic beef stock
½ – cup red wine
1 – tablespoon arrowroot or cornstarch

Preparation:

* – Add cabbage to a pot of boiling water, reduce heat and simmer until tender. Add parsley and green onions and continue to simmer for two minutes.
* – Drain water and place cabbage in blender with ¼ cup hot milk, salt, and pepper. Puree.
* – Place potatoes in pot of boiling water and simmer, covered for 15 minutes. Drain all but 2 inches of water from the pot and continue to cook uncovered until water is gone or potatoes are tender.
* – Allow the potatoes to cool a bit for easy handling and then pull skins off the cooked potatoes while they are still warm. Place in a mixing bowl with butter and remaining hot milk.
* – Smash the potatoes first and then mix with electric mixer until fluffy. Add the cabbage puree and mix until just incorporated. *Set aside or refrigerate until ready to serve. I make this the night before and reheat in microwave before serving.
* – Vegetables: For best results, prep vegetables ahead of time and roast right before serving.Wild Idea

Preheat oven to 400°.
* Place prepared vegetables on baking sheet. Drizzle with olive oil and season with salt and pepper.
* Roast vegetables for about 10 minutes or until they are al dente and slightly browned.
Stew:

* Turn crockpot to high. Place olive oil, garlic powder, thyme, salt, and pepper in crockpot and mix together.
* Roll prepped roast around in the herbs in the crockpot, until evenly covered.
Add bay leaf, celery, onion, tomatoes, beer, and stock.
* Cook on high, covered, for 1 hour. Reduce heat to low and let cook for up to 8 hours. *It is important to know your personal crockpot settings and temperatures. You can cook at a higher heat, but then reduce your hours.
* Remove the roast from pot and place on cutting board. Using two forks, pull Buffalo roast apart into serving size pieces.
* Turn crockpot back to high, letting juices come to a boil.
* Mix red wine and arrow root together and whisk into juices. Adjust to your desired thickness, and season to taste.
* Return buffalo roast pieces back to crockpot.
* To Plate: In a shallow soup or pasta bowl, place a scoop of hot colcannon to edge of bowl. Place buffalo roast into side of colcannon. Ladle gravy in bowl, and add the roasted vegetables to the gravy. Serve with crusty bread.

http://wildideabuffalo.com/blogs/recipes/93038401-st-patricks-day-recipes-and-recipes-for-leftovers

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