Wild Idea Buffalo Recipe of the Week – Buffalo Pastrami “Reuben” Sandwich

April 27, 2016 at 5:07 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week – Buffalo Pastrami “Reuben” Sandwich. You can find the recipe and order the Buffalo Pastrami all on the Wild Idea Buffalo website, Enjoy! http://wildideabuffalo.com/

 
Buffalo Pastrami “Reuben” Sandwich
The O’Brien household’s version of this pub favorite. So good, it will become a weekly request!

Ingredients:

1 package Buffalo Pastrami
1 ½ cup “Bubbies” Sauerkraut (it’s really, really good)Buffalo Pastrami Reuben Sandwich
4 ounces Irish Cheddar Cheese
6 slices Pumpernickel Bread
1 tablespoon Butter
*Reuben Sauce
Preparation:
1 – On flat top griddle or in a large sauté pan over medium heat place Buffalo Pastrami in lightly oiled pan to heat through. Turn while heating.
2 – Arrange Buffalo Pastrami in 4 equal piles and top with cheese. Add sauerkraut to the pan too. Cover and heat until cheese is melted, and sauerkraut is warm.
3 – Remove from pan and cover to keep warm.
4 – Spread butter on one side of the bread and grill bread until golden brown.
5 – Stack meat, cheese and kraut on inside of grilled bread and spread the other slice with *Reuben sauce (recipe below), and sandwich together.
Serve with Potato, Leek Soup.

 

 

Ingredients:
*Reuben Sauce
1/2 cup MayonnaiseWild Idea
¼ cup Salsa
¼ cup Roasted and Peeled Red Peppers
Salt
Pepper

Preparation:
1 – Place all ingredients in food processor and puree.
2 – Season with slat & pepper to taste.

http://wildideabuffalo.com/2012/buffalo-pastrami-reuben-sandwich/

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Wild Idea Buffalo Recipe of the Week – Buffalo Wellington

September 18, 2013 at 7:32 AM | Posted in Wild Idea Buffalo | 2 Comments
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It’s Wednesday and time again for the Wild Idea Buffalo Recipe of the Week – Buffalo Wellington. A while back I posted a Buffalo Wellington Stew, so here’s the Wellington on it’s own. Another good one from Jill O’Brien of Wild Idea Buffalo.

 

Buffalo WellingtonWild Idea Buffalo Wellington2
By: Jill O’Brien

 

(serves 6 to 8)

The traditional Wellington is typically made using the Tenderloin cut and Foie Grois Pate. I find this dish plenty rich without the Foie Gras and prepare a savory vegetable pate instead. You can prepare using whole Tenderloin, or my favorite is using individual pre-cut steaks (Tenderloin or Top Sirloin steaks work well), creating the perfect portion. Another option for hors d’oeuvres, is using our Tenderloin Tips, for a delicious pop in your mouth Petite Wellingtons.

 

 

Ingredients:

6 or 8 – 5oz. to 8oz. Tenderloin or Top Sirloin Steaks, rinsed and patted dry
1 Tb. olive oil
1 tsp. salt
1 tsp. black pepper
2 to 4 sheets Puff Pastry, thawed (4 serving per sheet for 5oz steaks, 2 servings per sheet for 8oz. You may have some scraps left over.)
Ingredients for Pate: (Makes enough for 8 Steaks, or 1 whole Tenderloin. Left overs can be tossed with rice or used in a soup at a later time.)

4 Tb. butter
1 cup onion, diced
4 medium cloves garlic, chopped
½ cup carrot, shopped and flash processed
½ cup celery, chopped and flash processed
2 cups mushrooms, diced
2 cups mushrooms, sliced
1 tsp. fresh rosemary, minced
2 tsp. dry thyme
1 tsp. salt
1 tsp. black pepper
1½ cup’s dry sherry
½ cup red wine

 

Preparation:

* Rub individual steaks with olive oil and season with salt and pepper.
* Heat heavy sauté pan over medium high heat and place prepped steaks in hot pan.
* Brown for 1 minute each side for 5 oz. cut or 2 minutes each side for 8oz. cut.
* Remove from pan, and set aside, loosely covered with saran.
* Return pan to heat and add butter, onion, garlic, carrots, celery and seasonings. Sauté for 6 minutes.
* Add chopped mushrooms and continue to sauté for an additional 4 minutes.
* Fold in remaining sliced mushrooms and sauté for 2 minutes.
* Deglaze pan with sherry and bring to full heat. Reduce heat to medium low and simmer until liquids are almost gone, about 10 minutes.
* Add red wine and simmer until all liquids are gone, but pate is still moist.
* Remove pate from pan and allow it to come to room temperature. Reserve pan, do not wash.
* Cut puff pastry into squares, roll out lightly or stretch gently with hands.
* To assemble pat juices away with paper towel from the bottom of prepared steaks and place in the center of the pastry. Top steaks with desired amount of vegetable pate. Pull two opposite pastry corners up and over steak and pate, folding in sides. Pinch pastry together, right below pastry corner, leaving a leaf like tab. Repeat with the other two corners. Pinch all together at top, pulling on pastry corners to create a leaf like design. Place Wellingtons on lightly oiled baking sheet or non-stick baking sheet. Wellingtons can be loosely covered with saran wrap and placed in the refrigerator until ready to bake, for up to 2 hours.
*Pre-heat oven to 475*. Place Wellingtons in hot oven and bake until pastry is golden brown, 7 to 10 minutes.
* Serve with wild rice and Wine Sauce.

 

Ingredients for Marsala or Madiera Sauce:

2 Tb. butter
1 cup sliced mushrooms
2 cups Dry Marsala, Dry Madeira or lighter bodied red wine
2 cups buffalo or organic beef stock
1 Tb. arrowroot

 

Preparation:

* Return sauté pan to medium high heat and add the butter. While butter is melting, scrape up the brown bits from the bottom. Add mushrooms and sauté for a few minutes. Add wine and stock, and bring to full heat. Reduce heat to medium low and simmer until liquids have reduced to half. Turn heat back to medium high. Mix arrowroot with ¼ cup cold water and whisk into hot sauce. Reduce heat to low. Season to taste. Serve immediately or remove from heat and reheat for later use.

 

http://wildideabuffalo.com/2012/buffalo-wellington/Wild Idea

Wild Idea Buffalo Recipe of the Week – Buffalo Cacciatore with Polenta

September 11, 2013 at 9:19 AM | Posted in bison, Wild Idea Buffalo | Leave a comment
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Buffalo gone Italian! Wild Idea’s Jill O’Brien has another delicious sounding recipe, Wild Idea Buffalo Recipe of the Week – Buffalo Cacciatore with Polenta. I’m adding this one to my list of “Must Make Dishes“.

 

 

Buffalo Cacciatore with PolentaWild Idea Buffalo Buffalo Cacciatore with Polenta
By: Jill O’Brien

 

 

This recipe was inspired by my friend Maria’s grandmother, Gelsomina. I have stayed true to Gelsomina’s seasonings, and have substituted only those ingredients that I felt she would have approved of (wine instead of water and fresh tomatoes for tomato paste), and of course buffalo in place of chicken.

Ingredients:

 

* 1 – 3 lb. buffalo roast cut into steaks or 3 lb. Stew Meat
* 2 – Tbl. olive oil
* 1 – Tbl. Italian seasoning
* 1 – tsp. paprika
* ¼ – tsp. allspice
* ¼ – tsp. cinnamon
* 1 – tsp. salt
* 1 – tsp. black pepper
* 1 – onion, diced
* 3 – cloves garlic, chopped
* 2 – cups white wine
* 4 – ripe tomatoes, peeled and chopped, plus juice
* 2 – Tbl. ketchup (or tomato paste)
Instructions:
1 – Pre-heat oven to 400 degrees
2 – Rinse meat and blot dry.
3 – Mix all dry spices together and rub into meat.
4 – Over medium high heat, heat oil in heavy sauté pan and brown meat. You may need to do this in two batches.
5 – Place browned meat in heavy casserole dish.
6 – Add onion and garlic to sauté pan and sauté for 4 minutes.
7 – Deglaze pan with wine, and add tomatoes and ketchup or paste. Bring to a boil.
8 – Pour tomato sauce over meat and cover casserole dish. Place in hot oven and braise for 1.5 hours. Check for tenderness and continue braising if needed.
9 -Prepare polenta as directed.
10 –Spoon polenta on serving platter and top with Buffalo Cacciatore.

 

 

http://wildideabuffalo.com/2012/buffalo-cacciatore-with-polenta/

 

 

 
Wild idea Buffalo Stew Meat – 2 LbWild Idea Buffalo Stew Meat
Flavorful, healthy and incredibly easily. Pre-cut from our buffalo roasts, the ready to use stew meat is super convenient! Great for soups, stews, or stroganoff. 2 lb. Package (Also available in 1 lb. pack)

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/2-lb-stew-meat

Wild Idea Buffalo Recipe of the Week – Fragrant Stir Fried Buffalo

August 14, 2013 at 9:31 AM | Posted in Wild Idea Buffalo | Leave a comment
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This weeks recipe is – Fragrant Stir Fried Buffalo! The dish is made with the Buffalo Premium Steak Strips which can be purchased on the Wild Idea web site, I’ve left the links here in the post.

 

Fragrant Stir Fried BuffaloWild Idea Buffalo Fragrant Stir Fried Buffalo
By: Jill O’Brien

 

If you are looking to try out a new take on stir fry, then check out this fresh, fragrant, and light recipe. Not only is it good for you, but it tastes delicious!!

Serves 4. Approximately 243 calories per serving, (calories calculated with out rice or noodles).

Note: The recipe below is not diet food, but it’s good for you, simple and tasty. Adjust vegetables to your preference. Serving with white rice makes for a prettier plate, but wild rice is healthier, (which Dan thinks taste like dirt), so we compromise and do a mix. Rice noodles are also a nice accompaniment.

 

Ingredients:

1 – 1 lb. Buffalo Steak Strips, rinse and pat dry
2 – Tablespoons Sesame Oil
1 ½ – cup White Wine
1 – Tablespoon Lemon Juice
1 – Tablespoon Asian Fish Sauce
1 – Tablespoon Red Curry Paste + to taste
2 – Teaspoons Brown Sugar
1 – Red Bell Pepper, julienned
1 – Red Onion, julienned
1 – Head Broccoli Florets — about 2 cups
1 – Cup fresh Cherry Tomatoes, halved (or) sub ½ cups chopped Sundried Tomatoes
1 – Cup Basil, julienned

 

 

Directions:

* Mix together white wine, lemon, fish sauce, curry paste, and brown sugar.
* Over high heat, heat 1 tablespoon sesame oil in heavy sauté pan or wok.
* Add Buffalo Steak Strips and flash sauté for 1 minute. Turning to brown.
* Remove Buffalo to platter and lower heat to medium.
* Heat remaining oil in same pan and add the pepper, onion, and broccoli. Sauté for 2 minutes.
* Add wine mixture and tomatoes. Bring to simmer.
* Add buffalo back to pan and basil. Quick stir to incorporate. Remove form heat and serve immediately.
* Serve on rice or rice noodles and garnish with fresh basil leaf and lemon wedge.

 

http://wildideabuffalo.com/2012/fragrant-stir-fried-buffalo/

 

 

 

 

1 lb. Premium Steak StripsWild Idea Buffalo Buffalo Steak Strips
Pre-cut strips from the Tenderloin, New York Strip, Ribeye, and Sirloin. Perfect for stir frying or on the grill. 1 lb package

 

http://buy.wildideabuffalo.com/products/1-lb-premium-steak-strips

Wild Idea Buffalo Recipe of the Week – Seared Buffalo Steaks on Polenta Cake with Spicy Cherry Mole

July 31, 2013 at 7:44 AM | Posted in Wild Idea Buffalo | Leave a comment
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Buffalo Top Sirloin and Polenta, a delicious sounding pair which are two of the ingredients in this weeks Wild Idea Buffalo recipe of the week! As usual I’ve left the link to the recipe and the on line store.

 

 
Seared Buffalo Steaks on Polenta Cake with Spicy Cherry MoleWild Idea Buffalo Seared Buffalo Steaks on Polenta Cake with Spicy Cherry Mole
By: Jill O’Brien

Wild Idea Buffalo – Seared Buffalo Steaks on Polenta Cake with Spicy Cherry Mole For a Valentines Day treat, try this modern adaptation of an old favorite of mine. This sweet and decadent recipe will be sure to make the evening a special one.

 

Serves 4 This recipe is super easy and most can be made ahead of time.

 

Mole Ingredients:

1 – Tablespoon butter
1 – cup red onion, chopped
1 – clove garlic, chopped
½ – teaspoon each: cinnamon, cumin and fennel
¼ – teaspoon cloves, oregano and black pepper
1 – 15.5 oz. can dark cherries in heavy syrup
1 – 3oz. can roasted green chili’s
½ – cup diced canned tomatoes
squeeze of fresh lime
1 – chipotle pepper in adobo sauce
1 oz. 70% dark chocolate

 

Directions:

* In saucepan over medium heat add butter and melt. Add onion and garlic, stir and cover to soften but not brown, about 4 minutes, stirring occasionally. Add remaining ingredients except chocolate and bring to a simmer. Place all ingredients in blender and pulse puree until smooth. Return to saucepan and bring to simmer. Break chocolate into pieces and stir into sauce. (Sauce can be made in advance and reheated).

For the Polenta: * Note: You will have leftover polenta – but great as leftover by itself or crumbled to use in omelets.

 

 

Ingredients:

2 cups 2% milk
1 cup half and half
¾ cup polenta
½ teaspoon kosher salt
2 oz. Chevre
½ cup fresh cilantro leaves, chopped
1 tablespoons extra virgin olive oil for pan frying

 

Directions:

* In heavy pan over medium high heat bring liquid to a boil. Using a whisk, whisk in polenta slowly. Once incorporated reduce heat to low and continue to whisk, adding remaining ingredients except cilantro. After about 3 minutes stir in cilantro. Salt to taste. Line a 6×9 pan with saran wrap and pour polenta in pan. Cover with an additional piece of saran wrap and allow polenta to set. (Polenta can be made ahead.)

* Cut out polenta cakes with cookie cuter or knife to desired portion. Heat oil in sauté pan over medium heat. Pan fry cakes for 3 minutes on each side or until golden brown.

 

For Steaks:

4 – 5 oz. Top Sirloin Steaks
1 Tablespoon olive oil
½ teaspoon salt and pepper

 

Directions:

* Rinse steaks and pat dry. Rub steaks with oil, salt and pepper, and let rest for 1 hour at room temperature. In cast iron skillet over medium high heat, sear steaks for 2 and a half minutes on each side. Remove steaks to platter and cover until ready to serve.

* To Serve: Place a puddle of Mole sauce on plate. Place polenta cake on sauce and top cake with seared buffalo steak. Serve with pan fried red onions and garnish with cilantro.

 

http://wildideabuffalo.com/2012/seared-buffalo-steaks-on-polenta-cake-with-spicy-cherry-mole/

 

 
8 oz. Top Sirloin SteakWild Idea Top Sirloin
Famous for their flavor, these juicy steaks are perfect for the grill. 8 oz. each.

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/8-oz-top-sirloin-steak

Wild Idea Buffalo Recipe of the Week – Buffalo Pastrami “Reuben” Sandwich

July 10, 2013 at 10:59 AM | Posted in Wild Idea Buffalo | Leave a comment
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Another one of those “Gotta Try It’ recipes from Wild Idea Buffalo!  This week’s Wild Idea Buffalo Recipe of the Week – Buffalo Pastrami “Reuben” Sandwich. I’ve left the link to the recipe and how to order Buffalo Pastrami at the end of the post.

 

 

 

Buffalo Pastrami “Reuben” SandwichWild Idea Buffalo Buffalo Pastrami Sandwich
By: Jill O’Brien
Serves 4
The O’Brien household’s version of this pub favorite. So good, it will become a weekly request!

Ingredients:

1 package Buffalo Pastrami
1 ½ cup “Bubbies” Sauerkraut (it’s really, really good)
4 ounces Irish Cheddar Cheese
6 slices Pumpernickel Bread
1 tablespoon Butter
*Reuben Sauce

 
Preparation:
1 – On flat top griddle or in a large sauté pan over medium heat place Buffalo Pastrami in lightly oiled pan to heat through. Turn while heating.
2 – Arrange Buffalo Pastrami in 4 equal piles and top with cheese. Add sauerkraut to the pan too. Cover and heat until cheese is melted, and sauerkraut is warm.
3 – Remove from pan and cover to keep warm.
4 – Spread butter on one side of the bread and grill bread until golden brown.
5 – Stack meat, cheese and kraut on inside of grilled bread and spread the other slice with *Reuben sauce (recipe below), and sandwich together.
Serve with Potato, Leek Soup.

 

Ingredients:

*Reuben Sauce

1/2 cup Mayonnaise
¼ cup Salsa
¼ cup Roasted and Peeled Red Peppers
Salt
Pepper

 
Preparation:
1 – Place all ingredients in food processor and puree.
2 – Season with slat & pepper to taste.

 

http://wildideabuffalo.com/2012/buffalo-pastrami-reuben-sandwich/

 

 

 

 
Buffalo PastramiWild idea Buffalo Buffalo Pastrami
We may be 1,700 miles from a New York deli, but this pastrami has done its homework. Our buffalo Top Rounds are completely trimmed and gorgeously flavored without the need for excessive fat. This tasty goodness will get you hooked on sandwiches. Pastrami comes pre-sliced in a 8 oz. package.

Ingredients: Buffalo, Organic Spices:[Black Pepper, Coriander, Garlic Juice, Salt, Sugar] Natural Acetic & Citric Acid, Veg Stable {celery powder, sea salt, silicon dioxide (anti caking)}, water.

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/buffalo-pastrami

Wild Idea Buffalo Recipe of the Week – Buffalo Tongue Simmered in Wine

June 13, 2013 at 8:18 AM | Posted in bison, Wild Idea Buffalo | Leave a comment
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Well this is one I’ve never tried, Buffalo Tongue Simmered in Wine. It’s the Wild Idea Buffalo Recipe of the Week.

 

 

Buffalo Tongue Simmered in WineWild Idea Buffalo Tongue
By: Jill O’Brien
Makes 24 appetizer servings.
This favorite delicacy in the late 1800′s, is making its way back on to fine restaurant menu’s. This easy, gourmet recipe will have your guests asking for more.

Note: My preference is to peel the tongue before cooking to maximize flavor and tenderness. This is optional, as tongue can be simmered with skin on and slipping off after cooking is complete and tongue has cooled a bit.
Ingredients:

1 Buffalo Tongue, peeled
1 stick organic butter
1 onion, diced
1 clove garlic, minced
1 teaspoon salt
1 tablespoon black pepper
1 bottle white wine
Preparation:

* Remove skin with pairing knife from tongue & vein from underside.
* In deep sauté pan over medium high heat, heat 1 stick of butter.
*Place peeled tongue, onion, garlic and seasonings in pan. Rotate tongue to brown on all sides.
* Add white wine and bring to a full boil.
* Reduce heat to low and simmer uncovered, turning occasionally for 2.5 hrs.
* Remove tongue and reduce all juices, caramelizing onions.
* Slice tongue thin & serve on toast points.
* Top with caramelized onions and garnish with a dollop of horseradish cream & parsley.

 
http://wildideabuffalo.com/2012/buffalo-tongue-simmered-in-wine/

 

 

 
Wild Idea Buffalo
Tongue
In the 1800s, millions of buffalo were slaughtered for the tongue only. As devastating as this seems to us now, early gourmets relished this delectable food. Sautéed with onions and garlic, braised in wine, sliced thin, and served on toast- points, this mouth-watering delicacy will be the appetizer hit at any dinner party.

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/tongue

Wild Idea Buffalo Recipe of the Week – Buffalo Sausage & Egg Casserole

May 23, 2013 at 9:59 AM | Posted in breakfast, Eggs, Wild Idea Buffalo | 5 Comments
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A great way to wake up and start your day off with a Buffalo Sausage & Egg Casserole! Find this and other great recipes from http://wildideabuffalo.com/ While there check out their selections of Buffalo Cuts and Products.

 

 

Buffalo Sausage & Egg Casserole

Wild Idea Buffalo  Buffalo Sausage & Egg Casserole

Wild Idea Buffalo Buffalo Sausage & Egg Casserole

By: Jill O’Brien

(Recipe from my friend Val)

Serves 8

Ingredients:

1 lb. Buffalo Sausage (Italian Buffalo or Breakfast Sausage)
½ cup chopped shallots
2 garlic cloves minced
½ cup sundried tomatoes, chopped
4 Tb. fresh parsley, chopped
8eggs (best farm fresh or organic)
1 cup half & half
1 cup heavy cream
2 cups mozzarella cheese, grated
½ tp. Salt
1 tp. Pepper

 

Preparation:

* Preheat oven to 375*. Butter a 13x9x2 casserole dish.
* Over medium high heat in heavy sauté pan, crumble sausage and cook until lightly browned.
* Add shallots, garlic, tomatoes and 2 Tb. parsley and sauté for 3 minutes.
* Spread Buffalo Sausage mixture in bottom of prepared casserole dish .
* Whisk eggs. Add half & half, cream, 1 cup of cheese, salt and pepper. Mix until well incorporated.
* Pour over Buffalo Sausage mixture, and cover with remaining cheese and sprinkle with remaining parsley.
* Bake for 30 minutes. Remove and let rest for 5 minutes before serving.

 

http://wildideabuffalo.com/2012/buffalo-sausage-egg-casserole/

Wild Idea Buffalo Recipe of the Week – Buffalo Liver Pate’

April 25, 2013 at 7:54 AM | Posted in bison, Wild Idea Buffalo | Leave a comment
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Another good one from Jill O’Brien of Wild Idea Buffalo!

 

Buffalo Liver Pate’
By: Jill O’Brien

Will serve 24 for hors d’oeuvres.

Buffalo Liver Pate

 

Ingredients:

4 T. butter
1 lb. Buffalo Liver – (soak in milk for 1 hr. at room temp. – remove & pat dry)
½ lb. Buffalo Breakfast Sausage or organic Chicken Sausage
½ onion chopped
1 T. garlic
½ tsp. thyme
½ tsp. sage
¼ tsp. nutmeg
pinch of allspice
½ tsp. salt
1 tsp. pepper
1/3 cup cognac or brandy
1 tsp. smoked paprika
salt & pepper to taste
¼ cup finely chopped parsley

 

 

Directions:

 

* In heavy skillet over medium high heat melt butter. Add, Buffalo Liver, Chicken Sausage onion, garlic & spices, sauté. Continue cooking for 8 minutes. Deglaze pan with cognac, cook for 2 minutes, and remove from heat. Transfer to food processor & puree until smooth, season with smoked paprika & salt & pepper to taste.

* Line the inside of the mold with saran wrap, fill with pate. Press pate down, cover and chill overnight. Remove from mold and let set at room temperature for 1 hr.

* Dust pate with finely chopped parsley, serve with apples, and crackers or baguette slices.

http://wildideabuffalo.com/2012/buffalo-liver-pate/

 

 

 

 

Buffalo Liver
Pure grass-fed only liver tastes better! Loaded with iron, it’s an athletes favorite. The clean rich flavor is wonderful in pates or sauteed.Wild Idea Buffalo_Liver_web_grande

8 oz. Package

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

Kitchen Hint of the Day!

January 1, 2013 at 10:39 AM | Posted in cooking, Food | 1 Comment
Tags: , , , , , , ,

Before sauteing meats, sprinkle a tiny amount of sugar on the surface. The sugar will react with the juices and then caramelize, causing a deeper browning as well as an improved flavor.

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