Kitchen Hint of the Day!

November 13, 2017 at 6:20 AM | Posted in Kitchen Hints | Leave a comment
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No need to baste that Bird………

Basting means more oven door opening, resulting in temperature fluctuations that can dry out your bird. Instead, keep your turkey moist by brining it or by rubbing it all over with butter or oil.

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Five Ways to Cook a Thanksgiving Turkey

November 10, 2017 at 12:15 PM | Posted in baking, cooking | Leave a comment
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I came across this article in an email from the PBS/Food website. 5 delicious recipes on how to prepare that Thanksgiving or Christmas Turkey. Just click the link at the end of the post to read the whole article and get the recipes.

If you find yourself loading your Thanksgiving plate with sides and only a little turkey, it may be time to try something new. Even so, you don’t have to resort to Turducken to keep Thanksgiving fresh. Try a new cooking technique instead and you may be surprised by the result; juicier, crispier and more flavorful turkeys that may even convert turkey skeptics. While there’s a cornucopia of ways to cook a turkey, here are five of the tastiest to try this Thanksgiving…….

http://www.pbs.org/food/features/five-ways-to-cook-a-thanksgiving-turkey/

Jennie – O Turkey Recipe of the Week – Make-Ahead Slow Roasted Turkey FRIDAY

November 10, 2017 at 6:24 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Make-Ahead Slow Roasted Turkey. It’s time to start thinking about that Thanksgiving Bird! And here to help you out with that is this recipe from the Jennie – O website, Make-Ahead Slow Roasted Turkey. It’s made using the Jennie – O Premium Fresh Young Turkey. It can’t get much easier to prepare as it comes straight from the freezer to your oven! Prepare yourself for one delicious and moist Turkey! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

Make-Ahead Slow Roasted Turkey
This turkey saves you precious time for the preparation of other holiday goodies! You could also try OVEN READY™ Whole Turkey. Straight From Freezer To Oven To Perfect®.

INGREDIENTS

1 white onion, chopped
1 red onion, chopped
4 carrots, chopped
2 bay leaves
1 (8 to 12-pound) JENNIE-O® Premium Fresh Young Turkey
3 tablespoons butter, melted
1 tablespoon kosher salt
2 teaspoons freshly ground pepper
1 tablespoon Herbs de Provence
1 cup chicken broth

DIRECTIONS

1) Heat electric roaster to 325°F.
2) Place onions, carrots and bay leaves in bottom of turkey roaster. Brush turkey with melted butter and sprinkle with salt, pepper and Herbs de Provence. Place turkey on rack, in roaster. Add broth, cover and cook turkey as specified on the package.
3) Roast until timer pops up and turkey is fully cooked, 180°F as measured by a meat thermometer inserted into the thickest part of the thigh. ALWAYS confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving.
4) To save time, the turkey can be seasoned the night before and vegetables can be chopped in advance. The dish could also be assembled in full the night before and stored in the refrigerator.
https://www.jennieo.com/recipes/1017-make-ahead-slow-roasted-turkey

 

 

Jennie – O Premium Fresh Young Turkey

Fresh whole turkey takes the guesswork out of Thanksgiving or any day of the week! The pop up timer makes for easy cooking so this premium turkey is guaranteed to roast just right! It comes marinated and basted so all you have to do is enjoy it. To learn more about cooking fresh whole turkey, watch our simple How-To video and look for Premium Fresh Young Turkey in the refrigerated section of your grocery store:

NUTRITION INFORMATION
Serving Size 112 g
Calories 140
Calories From Fat 60
Total Fat 6.0 g
Saturated Fat 2.0 g
Trans Fat. 0 g
Cholesterol 70 mg
Sodium 210 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 21 g
Vitamin A 0%
Vitamin C 0%
Iron 2%
Calcium 0%
INGREDIENTS

Young Turkey Containing Approximately 8% of a Solution to Enhance Juiciness and Tenderness Solution Ingredeints: Turkey Broth, Salt, Sodium Phosphate, Sugar, Flavoring.

Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.

COOKING INSTRUCTIONS

QUICK TIPS:

Refrigerate at 28-36°F. For optimal safety, cook stuffing and turkey separatety. If desired, add fully cooked stuffing to cooked turkey just prior to serving.
TO ROAST:

Heat oven to 325°F. Remove neck and giblets. These may be used to prepare gravy or stuffing. Plastic leg clamp may be left on during cooking. Place turkey on rack in shallow pan, breast side up, and loosely cover with foil. Remove foil after 1 hour of cooking. Roast until timer pops up and turkey is fully- cooked, 180°F. as measured by a meat thermometer inserted into the thickest part of the thigh. ALWAYS confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving.

APPROXIMATE OVEN ROASTING TIME AT 325°F:

Weight 8 to 12 lbs, Cooking time 3 1/2 to 4 hrs. Weight 12 to 18 lbs, Cooking time 4-1/4 to 4 3/4 hrs. Weight 18 to 22 lbs, Cooking time 4-1/2 to 5 hrs. Weight 22 to 24 lbs, Cooking time 4 3/4 to 5 1/4 hrs.

https://www.jennieo.com/products/149-premium-fresh-young-turkey

Wet Aged Buffalo Sirloin Tip Roast w/ Savory Herb Potatoes, Whole Baby Carrots,….

October 6, 2017 at 4:50 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Wet Aged Buffalo Sirloin Tip Roast w/ Savory Herb Potatoes, Whole Baby Carrots, and Baked French Bread

 

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. After I had Breakfast I went to McDonald’s to pick up Breakfast for Mom and Dad. Mostly cloudy and 83 degrees today. We had to have dad at the doctor’s office at 2:00, just for a follow up visit. For dinner tonight something new, a Wet Aged Buffalo Sirloin Tip Roast w/ Savory Herb Potatoes, Whole Baby Carrots, and Baked French Bread.

 

I had been wanting to try the Wild Idea Buffalo – 3 LBS. SIRLOIN TIP ROAST for sometime now and they had them on sale so I grabbed one! I’m preparing from a recipe that’s from Wild Idea Buffalo, WET AGED SIRLOIN TIP ROAST. To prepare it I’ll need; Extra Light Olive Oil, Sea Salt, Black Pepper, Onion Powder, Garlic Powder, Thyme Leaves, Swanson Cooking Beef Stock, Red Wine, and Blue Bonnet Light Butter.

 

 

 

 

There is 2 ways you can prepare it according to the recipe. I chose the Method Two: Low and Slow. To start I preheated the oven to 210°. Then I placed the roast in a heavy roasting pan and placed it in pre-heated oven. Roasted at 210° for 30 minutes. Then reduced the heat to 190° and continue to roasting for 5 hours.

 

 

 

 

Remove the roast from oven and place it on a platter, cover with foil and allow the roast to rest for about 10 minutes. While the roast is resting place the roasting pan on the stovetop over medium high heat. Stir in the stock and wine scraping up the bits for the bottom of the pan. Bring it to a boil, then reduce the heat to medium and allow au jus to reduce to about 1 cup. Whisk in the butter and season to taste. While au jus is reducing, slice roast thin. Serve with the au jus, and enjoy! This roast was well worth the wait! Just incredible flavor and so tender. And the added au jus was perfect! When you get a chance you have to try the Wild Idea Buffalo – 3 LBS. SIRLOIN TIP ROAST along with the WET AGED SIRLOIN TIP ROAST recipe. The leftovers are going to make some awesome Sirloin Sandwiches!

 

 

A favorite I always pick up at Meijer are the Little Potato Company Savory Herb Potatoes. I have these quite often and really enjoy them. The Potatoes come in a microwavable tray. Just pop the tray in the microwave for five minutes and mix in the seasoning pack and you have a nutritious and tasty Potato Dish. These are definitely a good item to have in the pantry! So easy to prepare and no clean up.

 

 

I also prepared a can of Kroger Brand Whole Baby Carrots. These are so much easier to prepare than boiling fresh Baby Carrots, and they taste just as fresh and good. I also baked a loaf of Pillsbury French Bread. Then for Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

WET AGED SIRLOIN TIP ROAST

The process of wet aging grass-fed meat turns moderate cuts into prime tender cuts. The trick to the success is planning in advance, giving enough time for the wet aging to work it’s magic.

Ingredients:
1 – 3 pound Sirloin Tip Roast
2 – tablespoons olive oil
1 – tablespoon sea salt
1 – tablespoon black pepper
2 – teaspoons onion powder
2 – teaspoons garlic powder
1 – teaspoon thyme leaves
1 – cup buffalo stock or organic beef stock
½ – cup red wine
2 – tablespoons butter

Preparation:

1) Place frozen roast in it’s packaging on a plate and place in the back of your refrigerator. Allow roast to wet age for two weeks, turning roast over every 3 days.

2) Remove wet aged roast from the package in a clean sink and rinse under cold water. Pat dry with paper towels, and place on a platter.

3) Mix olive oil and seasonings together and rub into the roast. Cover and let roast rest at room temperature for two hours before cooking.

Cooking Options:

Method One – Hot & High, then Low & Slow

1) Preheat oven to 500°.

2) Place roast in a heavy roasting pan and place in the oven for 12 minutes.

3) After 12 minutes, shut the oven off and leave the roast in the oven for two and a half hours. DO NOT OPEN THE DOOR.

4) Remove roast from oven and place on a cutting board or platter. Slice the roast thin on the bias, keeping slices tightly together. Transfer the sliced roast onto a baking sheet. Pre-heat oven to 500°.

5) Place roasting pan on stovetop over medium high heat. Stir in stock and wine scraping up the bits for the bottom of the pan. Bring to a boil, then reduce heat to medium and allow au jus to reduce to about 1 cup. Whisk in butter and season to taste.

6) While au jus is reducing, place sliced roast into the pre-heated hot oven, for 7 minutes to re-warm the outside of the roast. Remove roast from the oven and return to a platter or cutting board. Serve and pass with au jus.

Method Two: Low & Slow

1) Pre-heat oven to 210°.

2) Place roast in a heavy roasting pan and place in pre-heated oven. Roast at 210° for 30 minutes. Reduce heat to 190° and continue to roast for 5 hours.

3) Remove roast from oven and place on a cutting board or platter, cover with foil and allow the roast to rest for about 10 minutes.

4) While the roast is resting place roasting pan on stovetop over medium high heat. Stir in stock and wine scraping up the bits for the bottom of the pan. Bring to a boil, then reduce heat to medium and allow au jus to reduce to about 1 cup. Whisk in butter and season to taste.

5) While au jus is reducing, slice roast thin on the bias. Serve and pass with au jus.

https://wildideabuffalo.com/blogs/recipes/54396097-wet-aged-sirloin-tip-roast

 

 

Wild Idea Buffalo – 3 LBS. SIRLOIN TIP ROAST
The sirloin tip roast is a tender, mouth-watering cut that’s perfect in the oven or crock-pot, and makes an excellent pot roast. Other options: cut our Bison Roast into bite-sized pieces for kebabs or into portion-sized steaks for Swiss Steak. No matter how you prepare Wild Idea Buffalo’s Sirloin Tip Roast you’ll find it a perfect entree for a feast. Taken from the loin primal, this roast is incredibly versatile. Each roast is 3 lbs.

https://wildideabuffalo.com/collections/monthly-special/products/sirloin-tip-roasts

Kitchen Hint of the Day!

October 3, 2017 at 5:02 AM | Posted in Kitchen Hints | 2 Comments
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I love Oysters……..

 

Oysters are low in calories, low in fat and a good source of protein which makes you feel fuller after eating. 4. Oysters are a good source of other essential nutrients. These include vitamins A, E, and C, zinc, iron, calcium, selenium, and vitamin B12.

Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast – Pulled Pork Sandwiches w/..

September 6, 2017 at 4:55 PM | Posted in carrots, pork roast, potatoes, Swift Premium | 2 Comments
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Today’s Menu: Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast – Pulled Pork Sandwiches w/ Savory Herb Potatoes and Sliced Carrots

 

 

 

To start the morning off I fried up some Queen City Sausage Goetta Patties. They come fresh packaged and 12 Patties to the package. I had never had these before so I thought I would give them a try. Goetta is tough to keep in a patty form if you’re making them from fresh. But these come already cut into Patties, much easier to fry up. They fried up perfect and seasoned just right. I froze up the unused Patties. To go with the Goetta Patties I Scrambled a couple of Eggs and toasted a couple slices of Aunt Millie’s Light Whole Grain Bread. Also had my morning cup of Bigelow Decaf Green Tea. Went out to grab the morning paper and it was 47 degrees. It was mostly sunny and a high of 67 degrees, clouds moved in late. Cool weather for this time of year around here. Got the cart out of the shed and caught up on some yard work most of the day. For Dinner tonight I prepared a Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast – Pulled Pork Sandwiches w/ Savory Herb Potatoes and Sliced Carrots.

 

I had picked up a Swift Premium Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast at Kroger the other day and preparing it for Dinner tonight. The Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast comes packaged already seasoned. You can roast this in the oven or use the Slow Cooker as like I am today. I got my Crock Pot out and put a plastic liner in it and sprayed that with Pam Cooking Spray.First remove the Shoulder Roast from the package and place in slow cooker with 1 inch of water in bottom. Put the lid on and cook on high for 4 hours or until fork tender. And as always a special “Thank You” goes out to whomever invented the Crock Pot Liners! You’ve made cooking so much easier! Cover and cook on high for 4 hours.

 

Removed the Roast from slow cooker and allow to cool slightly. Then shred meat with two forks for my Sandwiches. The Roast came out mouth-watering delicious! Tender, moist, and well seasoned. So tender it broke apart while taking it out of the Slow Cooker. I’m serving it on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun and topped with some Jack Daniels Honey Smokehouse BBQ Sauce. This is a Sandwich! I’ll use the leftovers for Sandwiches for Lunch the next few days.

 

 

 

A favorite I always pick up at Meijer are the Little Potato Company Savory Herb Potatoes. I have these quite often and really enjoy them. The Potatoes come in a microwavable tray. Just pop the tray in the microwave for five minutes and mix in the seasoning pack and you have a nutritious and tasty Potato Dish. These are definitely a good item to have in the pantry! So easy to prepare and no clean up.

 

 

 

Then I also heated up a can of Del Monte Sliced Carrots. These are so much easier to prepare than boiling fresh Carrots, and they taste just as fresh. For Dessert later a Weight Watcher’s Divine Triple Chocolate Ice Cream Bar.

 

 

 

 

 

Swift Premium Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast

http://www.swiftfreshpork.com/

Cooking Directions:
Slow Cooker (preferred method):

1 – Remove meat from package.
2 – Place in slow cooker with 1 inch of water in bottom.
3 – Cover and cook on HIGH for 4 hours or until fork tender. Increase cooking time to 6 hours if cooking from frozen.
4 – Remove from slow cooker and allow to cool slightly.
5 – Shred meat with two forks.
Oven:

1 – Preheat oven to 350°F.
2 – Remove meat from package.
3 – Place pan on stovetop, add two tablespoons of oil and heat pot briefly on medium-high heat.
4 – When oil is hot, brown the roast on all sides.
5 – Place roast in oven safe dish with 1/2 cup of water. Cover and cook for 3 hours or until internal temperature in the thickest part of the meat reaches 185°F.
6 – Remove from oven and allow to rest for 15 minutes.
7 – Slice and serve.
8 – If shredded roast is desired, cook an additional hour.
*Slow cooker and oven temperatures may vary, adjust cooking times accordingly.

Seasoning Ingredients: Spices including paprika, sea salt, dextrose, dehydrated garlic & onion, yeast extract, natural flavors and citric acid.

Nutrition Facts
Serving Size: 4 oz
Amount Per Serving
Calories 160 Calories from Fat 70 %
Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 460mg
19%Total Carbohydrate 1g%
Dietary Fiber 0g 0%
Sugars 0g
Protein 22g 44%
http://www.swiftfreshpork.com/brands/swift-premium-dry-rubbed-pork/swift-premium-dry-rubbed-pork-products/shoulders/petite-roast/swift-premium-dry-rubbed-santa-maria-boneless-petite-pork-shoulder-roast.aspx

Kitchen Hint of the Day!

August 26, 2017 at 5:23 AM | Posted in Kitchen Hints | Leave a comment
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Yogurt and Fish…….

 

Grilling Fish tonight? Spread a yogurt-based marinade, such as a tandoori mixture, over fish that is to be grilled. This will seal in the juices and produce a spicy low-fat crust.

It’s Nuts I tell you…….ORGANIC PEPITAS (NO SHELL PUMPKIN SEEDS)

August 24, 2017 at 5:27 AM | Posted in nuts, NUTS COM | Leave a comment
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From the nuts.com website (https://nuts.com/) its ORGANIC PEPITAS (NO SHELL PUMPKIN SEEDS).I recently had some Roasted Pumpkin Seeds and they made a great snack, low in calorie and high in protein along with many other health benefits. At the Nuts site you can purchase a wide variety of healthy and delicious items like; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. Now more on the ORGANIC PEPITAS (NO SHELL PUMPKIN SEEDS). Enjoy and Eat Healthy! https://nuts.com/

 

 

ORGANIC PEPITAS (NO SHELL PUMPKIN SEEDS)
These yummy raw organic pepitas (no shell pumpkin seeds) are certified organic by CCOF. The taste is identical to the regular pepitas (no shell pumpkin seeds). High in protein, phosphorous and iron, organic pumpkin seeds are great in salads or just for snacking. No need to worry about what to do with the shells because there aren’t any!

How to Enjoy Organic Pumpkin Seeds
Snack on these raw pepitas plain, or toss them over salads for a nice crunch. Pumpkin seeds are also delicious in soups and stews, and add a great texture to puddings, cookies, and other desserts. Sprinkle them over oatmeal and cereals, or chicken and vegetable dishes for a nutritional boost.

Pepitas are extremely popular in Mexico where they are toasted and spiced with salt, chile or other flavors for a great snack. You cooks and foodies know also that grinding them up provides the key ingredient for pipian, a type of mole.

Health Benefits of Organic Pumpkin Seeds
Organic pepitas are a rich source of protein and dietary fiber which makes for a healthy and satisfying snack. They are also loaded with minerals like iron, potassium, magnesium, and zinc. Pumpkin seeds are naturally plentiful in antioxidant-like compounds that may lower LDL “bad” cholesterol levels.

Alkaline-forming foods like organic pepitas are an excellent addition to Western diets which are often overly acidic. In fact, pepitas are the only seeds that are alkaline-forming. Research suggests that alkaline-forming foods promote cardiovascular health, build strong bones, and improve cognitive function.

Organic pumpkin seeds may also help regulate blood sugar levels. A 2010 study published the the Journal of Diabetes and Its Complications found that a diet supplemented with pumpkin seed and flax mixture improved insulin regulation and supported antioxidant activity in rats.

Ingredients
Organic Pumpkin seeds Packaged in the same facility as peanuts, tree nuts, soy, and milk products.

Nutrition Facts
Serving size 28g (~1 oz.)

Amount per serving
Calories 180
Calories from Fat 130
%DV
Total Fat 14g 22%
Saturated Fat 4g 7%
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 3g 12%
Sugars 1g
Protein 9g
https://nuts.com/snacks/pumpkinseeds/organic.html

 

 

Order securely online or call us:
800-558-6887 or 908-523-0333
https://nuts.com/

Ohio Festivals August 25-27, 2017

August 23, 2017 at 4:59 AM | Posted in Festivals | Leave a comment
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August 24-27, 2017 Obetz Zucchinifest – Obetz, Ohio
The festival continues to celebrate the wonder that is the zucchini. Experience the first-class entertainment, great food and fun rides.

http://www.obetzzucchinifest.com/

 

August 25-26, 2017 Jungle Jim’s BBQ & Grilling Festival – Fairfield, Ohio
Great BBQ festival featuring a professional BBQ contest, FREE BBQ samples during our Peoples Choice contest on Saturday, plenty of the nations best BBQ vendors onsite.

http://www.junglejims.com/junglefests/

 

August 25-27, 2017 52nd Annual German-American Festival
Oregon, Ohio
Taking place at Oak Shade Grove. The Toledo Area’s Oldest, Largest and Greatest Ethnic Festival With Authentic German Food, Beer, and Entertainment. (also: gafsociety.org/Festival_Information.htm ) Attendance: 30,000

https://germanamericanfestival.net/

 

August 26-27, 2017 Annual Cleveland Garlic Festival – Cleveland, Ohio
Funds from the Cleveland Garlic Festival allow North Union Farmers’ Market to operate markets weekly throughout the year in Greater Cleveland. We administer and expand our educational and charitable market programs, which continue to be very important complements to our market season (Food Stamp enhanced purchases/EBT-SNAP, Music at the Market, Chef at the Market, Mighty Locavores K-2 educational programming in Cleveland Municipal School District and much more). With the help of 150 loyal farmers and producers, North Union Farmers Market will bring fresh, local, healthy food to more than 275,000+ customers this year.

http://clevelandgarlicfestival.org/

 

August 26-27, 2017 Uncork’d WineFest – Ashtabula, Ohio
Formerly known as Wine & Walleye Festival. Original Festival, New Name. Celebrating Ashtabula County’s favorite exports, the festival has live music, wine tastings, a fishing tournament, and food from local restaurants.

http://www.uncorkdwinefest.com/

Kitchen Hint of the Day!

August 23, 2017 at 4:57 AM | Posted in Kitchen Hints | Leave a comment
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Didn’t know this one……..

 

When roasting a cut of beef or pork with a high fat content, cover the surface with dry mustard powder. This will counteract the fattiness and flavor to the gravy.

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