“Meatless Monday” Recipe of the Week – Creamy Risotto with Cheeses

June 29, 2020 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is, Creamy Risotto with Cheeses. This week’s recipe is made using Vegetable Oil, White Onion, Cloves, Arborio Rice, Vegetable Stock, Salt, Pepper, Parmesan Cheese, Fontina Cheese, Parsley, and White Truffle Oil. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Creamy Risotto with Cheeses
For a pungent, earthy flavor that brings out the full flavor of the cheeses, add a few drops of white truffle oil to the risotto a few seconds before plating.

Recipe Ingredients:
2 teaspoons vegetable oil
1 cup mild white onion, finely chopped
2 garlic cloves, smashed into a paste
1 1/2 cups arborio rice (if you want a creamier style, try cracked arborio
1 3/4 cups vegetable stock
Pinch salt
Freshly ground pepper, to taste
1/4 cup grated Parmesan cheese
1/2 cup shredded fontina cheese
3 tablespoons Italian parsley, chopped
White truffle oil, to taste (optional)

Cooking Directions:
1 – Heat a 2-quart, thick-bottomed sauce pan. Add the oil, then the onion and garlic. Cook, stirring until the onion is translucent.
2 – Add the rice and stir to coat it with the onion mixture. Add the stock, slowly, 1/2 cup at a time, as the rice absorbs the liquid. Continue to stir slowly. When most of the liquid is added and the rice has a firm texture and is cooked through, add a pinch of salt and fresh turns of pepper.
3 – Stir in the fontina cheese, then the Parmesan. If the mixture is dry, add a little more stock.
4 – Taste and season, as necessary. Stir in the parsley and white truffle oil.
5 – Distribute the risotto into four bowls. Sprinkle with additional herbs for a colorful finish.
Makes 4 main dish or 8 side dish servings.
https://www.cooksrecipes.com/mless/creamy_risotto_with_cheeses_recipe.html

Jennie – O Turkey Recipe of the Week – Oven Roasted Squash Salad

June 26, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
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This week’s Jennie – O Turkey Recipe of the Week – Oven Roasted Squash Salad. To make this dish you’ll be needing Acorn Squash, Butternut Squash, Olive Oil, Salt, Ground Pepper, Arugula Leaves, Red Onion, Pistachios, Ricotta Cheese, White Wine Vinegar, Honey, Dijon Mustard, and JENNIE-O® Lower Sodium Turkey Bacon made with Sea Salt. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Oven Roasted Squash Salad
Complete the Thanksgiving spread with Roasted Squash Salad, a delicious seasonal mix of two types of oven roasted squash tossed with fresh arugula! This recipe is a quick and easy side dish or appetizer guests will love!

INGREDIENTS
1 medium acorn squash, cut in half
1 medium butternut squash, cut in half
2 tablespoons olive oil, plus ¼ cup, divided
1½ teaspoon kosher salt, divided
½ teaspoon freshly ground pepper, divided
8 cups arugula leaves
¼ cup thinly sliced red onion
¼ cup pistachios, toasted
2 ounces aged ricotta cheese, thinly sliced
3 tablespoons white wine vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
6 slices JENNIE-O® Lower Sodium Turkey Bacon made with Sea Salt

DIRECTIONS
1) Place acorn and butternut squash on jellyroll pan, cut sides up. Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and ¼ teaspoon pepper. Bake 25 minutes or until slightly browned and tender. Let stand 10 minutes. Slice and set aside.
2) In large bowl, toss together arugula, onion slices and pistachios. Top with squash slices and ricotta cheese.
3) In small bowl, whisk together vinegar, honey, and mustard. Slowly add remaining ¼ cup olive oil, whisking constantly. Season with remaining ½ teaspoon salt and ¼ teaspoon pepper. Drizzle desired amount of dressing over salad.
4) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Chop bacon and sprinkle over salad.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 190
Protein 4g
Carbohydrates 12g
Fiber 2g
Sugars 3g
Fat 15g
Cholesterol 10mg
Sodium 560mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/1188-oven-roasted-squash-salad

Southwest Turkey Salad

June 26, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
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I have another Jennie – O Turkey recipe to pass along, Southwest Turkey Salad. To make this one you’ll be needing Mayonnaise, Lite Sour Cream, Lime Juice, Salt, Ground Pepper, JENNIE-O® OVEN READY™ Boneless Turkey Breast, Poblano Pepper, Red Bell Pepper, Red Onion, Cilantro, and Jalapeno. One Delicious Salad coming! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Southwest Turkey Salad
There’s no lettuce in this tasty turkey salad. Instead, creamy dressing, fresh vegetables and oven roasted turkey are mixed together for a delicious appetizer.

INGREDIENTS
¼ cup lite mayonnaise
¼ cup lite sour cream
1 tablespoon fresh lime juice
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
3 cups finely chopped cooked JENNIE-O® OVEN READY™ Boneless Turkey Breast
1 poblano pepper, seeded and chopped
½ red bell pepper, chopped
¼ cup chopped red onion
½ cup chopped fresh cilantro leaves
1 jalapeno, seeded and chopped

DIRECTIONS
1) Cook turkey breast as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Chop; Set aside.
2) In small bowl, stir together mayonnaise, sour cream, lime juice, salt and pepper. Set aside.
3) In large bowl, mix turkey, peppers, onion, cilantro and jalapeno until combined. Stir in mayonnaise mixture.
40 Cover and refrigerate 1 hour.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 140
Protein 20g
Carbohydrates 5g
Fiber 1g
Sugars 2g
Fat 6g
Cholesterol 40mg
Sodium 620mg
Saturated Fat 1g
https://www.jennieo.com/recipes/1115-southwest-turkey-salad

Honey-Glazed Game Hen

June 24, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I’m passing along a recipe for a Honey-Glazed Game Hen. To make this mouth watering dish you’ll be needing Honey, Soy Sauce, Lemon Juice, Dry Mustard, Ground Ginger, Game Hen, Salt, Ground Black Pepper, and Onion. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Honey-Glazed Game Hen
The glaze, made with honey, soy sauce, lemon juice, dry mustard and ground ginger, would be excellent with roast chicken or turkey, too.

Recipe Ingredients:
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons lemon juice
1/2 teaspoon dry mustard
1/2 teaspoon ground ginger
1 (1 1/2 to 1 3/4-pound) game hen, thawed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 onion, peeled and quartered

Cooking Directions:
1 – Combine honey, soy sauce, lemon juice, dry mustard and ginger in 1-cup microwave-safe measure or bowl; mix well.
2 – Microwave at HIGH 1 to 1 1/2 minutes or until heated; stir to dissolve honey.
3 – Rinse game hen and pat dry. Sprinkle cavity with salt and pepper.
4 – Dip onion in honey mixture and place 2 quarters in game hen.
5 – Tie legs together with heavy string. Place game hen, breast side down, in microwave-safe roasting dish. Brush generously with honey mixture.
6 – Microwave at HIGH for 16 to 20 minutes or until juices run clean and meat near bone is no longer pink; rotate rack one-quarter turn every 5 minutes. Turn hen breast side up halfway through cooking time and glaze with remaining sauce. Remove onion from cavity and cut game hen in half.
7 – If desired, heat drippings and onion 1 1/2 to 2 minutes in microwave-safe measure; strain and serve with game hen.
Makes 2 servings.

Nutritional Information Per Serving (1/2 of recipe): Calories: 363 Calories from Fat: 14% Carbohydrates: 41.2 g Cholesterol: 119 mg Dietary Fiber: 0.74 g Fat Total: 5.5 g Protein: 38.2 g Sodium: 1434 mg.

Note: Honey should not be fed to infants under one year of age. Honey is a safe and wholesome food for children and adults.
https://www.cooksrecipes.com/game/honey-glazed_game_hen_recipe.html

“Meatless Monday” Recipe of the Week – Spinach-Pine Nut Whole-Grain Pilaf MONDAY

June 22, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is a Spinach-Pine Nut Whole-Grain Pilaf. It’s made using Brown Rice, Pine Nuts, Spinach Leaves, Extra Virgin Olive Oil, Basil Leaves, Salt, and Red Pepper Flakes. 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 2020! https://www.diabetesselfmanagement.com/

Spinach-Pine Nut Whole-Grain Pilaf
Make the most of the seasonal ingredients beginning to fill up your kitchen with this pilaf recipe. A delicious addition to any meal, this simple side dish requires just a few simple ingredients tossed together with some herbs and oil.

Ingredients
2 cups hot cooked brown rice or bulgur
1 1/2 ounces pine nuts or slivered almonds, toasted
2 ounces spinach leaves, coarsely chopped
1 tablespoon extra-virgin olive oil
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon red pepper flakes

Directions
* Place hot rice in large bowl, add remaining ingredients and toss gently, yet thoroughly until spinach is slightly wilted.
https://www.diabetesselfmanagement.com/recipes/main-dishes/spinach-pine-nut-whole-grain-pilaf/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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Sunday’s Pork Roast Dinner Recipe – Cinnamon Pork Roast

June 21, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | Leave a comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Cinnamon Pork Roast. This week’s recipe is made using a Boneless Pork Loin Roast, Ground Cinnamon, Salt, Ground White Pepper, Granulated Sugar, Onions, Cloves, and Soy Sauce. Dinner is served! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Cinnamon Pork Roast
A surprising pleasant, touch of cinnamon sweet, mildly hot flavor is imparted in this very special, savory roast.

Recipe Ingredients:
3 1/2 to 4 pounds boneless pork loin roast
2 tablespoons ground cinnamon
2 tablespoons salt
1 teaspoon freshly ground white pepper
2 tablespoons granulated sugar
1 onion, finely grated
4 garlic cloves, minced
1 to 2 tablespoons soy sauce

Cooking Directions:
1 – Combine cinnamon, salt pepper, sugar, onion, and garlic. Blend in 1 tablespoon soy sauce. If not spreadable, add another tablespoon of soy sauce. Rub mixture into loin. Refrigerate 3 hours to overnight.
2 – Grill pork over medium-low indirect fire 1 1/4 to 1 1/2 hours (about 20 minutes per pound) or until the internal temperature is 155°F (approximately 65°C).
3 – Allow to rest for 5 to 10 minutes before cutting into thin slices.
Serves 10 to 12.
https://www.cooksrecipes.com/pork/cinnamon_pork_roast_recipe.html

Bison Steak Frites

June 17, 2020 at 6:01 AM | Posted in bison, CooksRecipes | Leave a comment
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I came across a Bison Recipe that I’m passing along for everyone, Bison Steak Frites. There’s also a recipe for a Frisse Salad. To make the Bison Steak Frites you’ll be needing 1 Large Sweet Potato, Ground Ginger, Ground Corriander, Ground Cinnamon, Ground Cumin, Ground Black Pepper, Salt, Cloves, Ground Cardamom, Extra Virgin Olive Oil, and Bison Ribeye Steaks. Love that Bison! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Bison Steak Frites
Here’s a healthy twist on a bistro classic—Steak Frites. Bison steak is substituted for the beef steak, and the fries for baked sweet potatoes, served with a frisse salad garnished with blueberries.

Recipe Ingredients:
1 large sweet potato, sliced into 1/4 inch sticks
1/4 teaspoon ground ginger
1/4 teaspoon ground corriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon salt
A pinch of cloves
1/4 teaspoon ground cardamom
1/4 cup of extra virgin olive oil.
2 Bison ribeye steaks

Frisse Salad:
Watercress
2 tablepsoons cider vinegar
2 tablepsoons apple cider
1 1/2 tablepsoons brown sugar
1/2 teaspoon celery seed
1 tablespoon granulated garlic
1/4 cup safflower oil
Blueberries

Cooking Directions:
1 – In a large bowl combine the sweet potato, ginger, corriander, cinnamon, cumin, black pepper, salt, cloves, cardamom, and extra virgin olive oil. Then toss to evenly coat the fries.
2 – Spread them out evenly on a baking sheet and place in a preheated 425°F (220°C) oven. They should take about 30 to 35 minutes to cook.
3 – Brush the ribeye steaks with extra virgin olive oil so they don’t stick to the grill and season with cracked black pepper and salt–make sure you get both sides.
4 – Place the steaks on a preheated grill pan and cook for a total of 7 to 8 minutes, flipping once.
5 – While the steaks rest, assemble the frisse and watercress salad. Add the washed greens to a large bowl and combine with the cider vinegar, apple cider, brown sugar, celery seed, granulated garlic and safflower oil. Toss then season with salt and pepper.
6 – Plate the salad and garnish with fresh blueberries.
7 – When the potatoes are done, slice the steak. Remember when slicing the steak to cut against the grain–this ensures that the meat will stay tender and juicy.
8 – Add the sliced steak on top of the sweet potato and plate the salad.
Makes 2 servings.
https://www.cooksrecipes.com/game/bison_steak_frites_recipe.html

Chilled Fresh Tomato Basil Soup TUESDAY

June 9, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | 2 Comments
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Here’s a recipe for a Chilled Fresh Tomato Basil Soup. To make this refreshing Soup you’ll need Tomatoes, Green Bell Peppers, Cucumber, Fresh Basil, Peperoncinis, Water, Red Wine Vinegar, Salt, Parsley, and Extra Light Olive Oil. It’s only 95 calories and 5 net carbs per serving! 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 2020! https://www.diabetesselfmanagement.com/

Chilled Fresh Tomato Basil Soup
Pay a visit to your local farmers’ market to snatch up fresh, in-season ingredients for this cool and refreshing summer soup! Once you’re ready, just combine and chill for peak flavors.

Ingredients
3 medium tomatoes, diced
1 cup finely chopped green bell pepper
1/2 medium cucumber, peeled, seeded and finely chopped
1/4 cup chopped fresh basil
1/4 cup finely chopped peperoncinis
1 cup water
3 tablespoons red wine vinegar
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
2 tablespoons extra virgin olive oil

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Combine all ingredients in medium bowl and chill 30 minutes for peak flavors.

Nutrition Information:
Calories: 95 calories, Carbohydrates: 7 g, Protein: 2 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 464 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/chilled-fresh-tomato-basil-soup/

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* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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Quick Zucchini Parmesan

June 4, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I’ve got a Diabetic Friendly Snack/Appetizer to pas along to all of you, Quick Zucchini Parmesan. You’ll only need 7 ingredients to make this dish; Olive Oil, Zucchini, Garlic, Black Pepper, Salt, Basil, and Grated Parmesan Cheese. 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 2020! https://www.diabetesselfmanagement.com/

Quick Zucchini Parmesan
If you’re looking for a quick snack, this low-carb treat is ready in under 10 minutes. Just cook the zucchini, add the seasonings and toppings, and voilà — a healthful homemade dish that’s perfect for eating al fresco!

Ingredients
2 teaspoons olive oil
2 large zucchini or yellow squash, cut into 1/4-inch thick slices (4 cups)
2 cloves garlic, minced
1/4 teaspoon black pepper
1/4 teaspoon salt (optional)
1/4 cup thinly sliced basil
2 tablespoons grated Parmesan cheese

Directions
Yield: 4 servings
Serving size: 3/4 cup

1 – Heat oil in large nonstick skillet over medium heat. Add zucchini; cook and stir 2 minutes. Add garlic, pepper, and salt, if desired; cook 4 to 5 minutes or just until zucchini is tender. Top with basil and cheese.

Nutrition Information:
Calories: 50 calories, Carbohydrates: 4 g, Protein: 2 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 48 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/sides/quick-zucchini-parmesan/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Wild Idea Buffalo Recipe of the Week – Bison and Pasta Bake

June 3, 2020 at 6:02 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 Bison and Pasta Bake. I can’t wait to try this one! To make this week’s dish you’ll need Wild Idea Ground Buffalo, Olive Oil, Salt, Black Pepper, Oregano, Fennel, Basil, Garlic Powder, Pizza Sauce, Ziti Pasta, Mozzarella Cheese, Grated Parmesan Cheese, and Parsley. Looking forward to this one! You can find this recipe and purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

Bison and Pasta Bake
A great make ahead dish that can be frozen and popped in the oven at any time. I made four small casseroles out of this recipe, which fed four people each. Approved by my grand kids, who are two and five years old! Honest deliciousness!

Ingredients: (serves 8 to 16, based on appetite)

1 – pound Ground Buffalo Meat
1 – tablespoon olive oil
1 – teaspoon salt
1 – teaspoon black pepper
2 – teaspoons oregano
2 – teaspoons fennel, crushed
2 – teaspoons basil
2 – teaspoons garlic powder
1 – 14 oz. jar pizza sauce
1 – 1 pound bag penne or ziti pasta, cooked al dente
8 – ounces mozzarella or cheddar cheese, chopped or grated
½ – cup parmesan, grated
Italian Parsley, fresh basil or green onions for garnish

Preparation:

1 – In a pan over medium high heat add oil and heat, then crumble in ground buffalo and add the dry seasonings. Push the meat around the pan breaking it up and incorporating the spices. Continue to cook until the meat is browned.
2 – Add the jar of pizza sauce and stir to incorporate. Remove from the heat.
3 – Place the cooked pasta in a large bowl and add the meat sauce and the mozzarella cheese. Toss to incorporate.
4 – Transfer the pasta mix to a lightly buttered casserole pan or divide between smaller pans.
5 – Cover the pan with foil and bake in a 375° preheated oven for 30 minutes. *If baking a frozen pan, extend cooking time to 45 minutes.
6 – Remove the foil from the pan and top with the grated parmesan cheese. Bake uncovered until the cheese is melted and the top is slightly browned.
Serve immediately and accompany with a vegetable salad.
https://wildideabuffalo.com/blogs/recipes/bison-pasta-bake

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