Wild Idea Buffalo Recipe of the Week – Carpetbag Steaks

December 26, 2013 at 9:41 AM | Posted in Wild Idea Buffalo | 2 Comments
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I had never heard of this one but what a great combo, Buffalo Steak and Oysters! This recipe, from Jill O’Brien, is from 2011 and is this weeks Wild Idea Buffalo Recipe of the Week – Carpetbag Steaks.

 
December 9, 2011
Carpetbag Steaks
By: Jill O’Brien

 

 

Wild Idea Buffalo Carpetbag Steaks

Carpetbag Steaks (serves 4)

* Tenderloin or New York steaks work well for this dish.

Ingredients:

For Steaks:

4 Buffalo Steaks, rinsed and patted dry
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon pepper
3 tablespoons unsalted butter
8 fresh oysters, shucked and coarsely chopped
2 tablespoons fresh squeezed lemon
2 tablespoons shallots, minced
½ teaspoon Tabasco sauce
½ cup parmesan, grated
½ cup dry bread crumbs
2 tablespoons fresh parsley, chopped
For Cajun Cream Sauce

1 tablespoon butter
2 teaspoons Cajun seasonings + to taste
1 tablespoon fresh lemon juice
½ cup cream
Cajun Seasoning:

4 teaspoons paprika
1 teaspoon each: cayenne, black pepper, salt, onion powder, garlic powder, and thyme
Mix together and set aside. Keep remaining in sealed container.

 
Directions:

* Prep steaks as above. Make a slit in center of the steak creating a pocket. Rub steaks with olive oil, salt and pepper. Allow to rest at room temperature for 2 hours.
* Place oysters and lemon juice in bowl and let set for ½ hour.
* Melt 2 tablespoons of butter in sauté pan over medium high heat.
* Add shallots, drained prepped oysters and hot sauce. Sauté for 4 minutes.
* Add parmesan cheese and fold in to incorporate, allowing to slightly melt.
* Remove from heat, add bread crumbs and parsley. Stir to incorporate and season with salt and pepper to taste.
* Stuff pocket of steaks with warm oyster stuffing.
* In heavy skillet over medium high heat, melt 1 tablespoon unsalted butter. Sear each side of steaks 2 minutes for 5 oz. or 3 minutes for 8 to 10 oz. steaks.
* Remove and cover with foil.
* In same pan add 1 tablespoon butter, 1 tablespoon lemon juice and 1 tablespoon Cajun seasonings. Stir to incorporate.
* Quickly whisk in cream and bring to full heat.
* Serve steaks atop dirty rice and drizzle all with Cajun cream sauce.

 
http://wildideabuffalo.com/2011/carpetbag-steaks-2/

 

 

 

 

Wild Idea
http://buy.wildideabuffalo.com/

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Wild Idea Buffalo Recipe of the Week – Navajo Buffalo and Corn Dumpling Stew

December 18, 2013 at 9:27 AM | Posted in Wild Idea Buffalo | Leave a comment
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I haven’t tried this one yet but it’s just one of those recipes that you look at the name and the ingredients and you just know it’s going to be delicious! I hit Jill’s O’Brien older recipe archive for this one, from 2012. It’s this weeks Wild Idea Buffalo Recipe of the Week -Navajo Buffalo and Corn Dumpling Stew.

 

Wild Idea Buffalo Navajo Buffalo and Corn Dumpling Stew

 

Navajo Buffalo and Corn Dumpling Stew (Serves 8)

This light stew allows each ingredient to stand on its own. Although you immediately think hearty comfort food, this dish has more of an elegant taste and finish. A new favorite!

 

Ingredients:

For Stew:

2 lbs. Bison Stew Meat, rinsed and patted dry
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
1 large onion, chopped
2 large garlic cloves, minced
4 celery stalks with leaves, sliced, divide into 2 piles
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon ground coriander
1 ½ quarts vegetable stock or organic chicken stock
3 tablespoons tomato paste
4 red potatoes, cubed (can substitute yams)
5 carrots, halved and sliced
For Dumplings:

½ cup yellow cornmeal
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground sage
2 tablespoons cold butter
½ cup frozen whole kernel corn
1/2 cup 2% milk
Preparation:

1 – Season meat with salt and pepper, tossing to coat.
2 – In heavy stock pot, over med-high to high heat, heat 1 tablespoon of oil.
3 – Add half of stew meat and cook until brown, stirring occasionally. Transfer browned meat to a bowl, and repeat above step with remaining half.
4 – Return first batch of browned stew meat back to the pot and add the onion, garlic, half of celery and spices. Stir to incorporate and cook until vegetables are tender.
5- Stir in stock and tomato paste, and bring to a boil.
6 – Add potatoes and let come to a boil. Cover and reduce heat to low. Simmer for 45 minutes or until stew meat is tender.
7 – Add carrots and remaining celery and cook for an additional 10 minutes.
8 – During last stages of braising combine cornmeal, flour, baking powder and salt.
9 – Cut in butter until mixture is crumbly. Add 1 cup frozen corn and stir to incorporate.
10 – Stir in milk to form dough.
11 – Drop round tablespoons of dough into simmering pot. Cover and simmer for 12 minutes.
12 -To serve, spoon stew onto individual plates, placing dumplings on top. Serve with my friend Sue’s, Kale Salad, (recipe included with purchase).

Wine Pairing: Tempranillo, Bodegas Barco de Piedra, Ribera del Duero, Spain.

A nicely rounded combination of fruit and earth, with lively acidity.

 
http://wildideabuffalo.com/2012/navajo-buffalo-and-corn-dumpling-stew/

 

 

 

Wild Idea Buffalo Stew Meat
Stew Meat – 2 Lb
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

Gingerbread Cookies

December 8, 2013 at 10:34 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Living On Line | 1 Comment
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Di Di sent me this one she had found on the Diabetic Living On Line web site. She’s made it twice so far for and her daughter, who both have Diabetes. I left the web link to Diabetic Living On Line recipe. Thanks Didi!

 

 
Gingerbread Cookies
These are Diabetic Friendly Gingerbread Cookies, from the Diabetic Living On Line web site which is full of healthy and Diabeic Friendly recipes.
Gingerbread CookiesDiabetic living logo

Ingredients:

1/4 cup butter, softened. Blue Bonnet Light Stick Butter
1/4 cup 50% to 70% vegetable oil spread
1/2 cup packed brown sugar
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 cup full-flavor molasses
1/4 cup refrigerated Egg Beater‘s
2 cups all-purpose flour
3/4 cup white whole wheat flour or whole wheat flour
Directions:

In a large bowl, combine butter and vegetable oil spread; beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, ginger, baking soda, cinnamon, salt, and cloves. Beat until well mixed, scraping side of bowl occasionally. Beat in molasses and egg. (Mixture will look curdled.) Add all-purpose flour and whole wheat flour, beating just until combined. Divide dough in half. Cover and chill the dough for 2 to 3 hours or until easy to handle.
Preheat oven to 375 degrees F. Lightly grease cookie sheets or line with parchment paper; set aside. On a lightly floured surface, roll dough, half at a time, to 1/8-inch thickness. Using a 2- to 3-inch gingerbread person cookie cutter, cut out shapes; reroll scraps as necessary. Place cutouts 1 inch apart on prepared cookie sheets.
Bake for 4 to 6 minutes or until edges are firm and centers are set. Cool on cookie sheets on wire racks for 1 minute. Transfer to wire racks; cool. Makes 36 (3-inch) cookies.
Tip

*Test Kitchen Tip: We do not recommend using brown sugar substitutes for this recipe.
Nutrition Facts Per Serving:

Servings Per Recipe: 36
PER SERVING: 73 cal., 2 g total fat (1 g sat. fat), 3 mg chol., 73 mg sodium, 12 g carb. 1 g pro.

 
http://www.diabeticlivingonline.com/recipe/cookies/gingerbread-cookies

Wild Idea Buffalo – Asian Style Meatballs with Cilantro Yogurt Sauce

December 8, 2013 at 10:27 AM | Posted in Wild Idea Buffalo | 5 Comments
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Here’s the second of three Buffalo Meatball recipes from Jill O’Brien of Wild Idea Buffalo, Enjoy!

 

 
Asian Style Meatballs with Cilantro Yogurt SauceWild Idea Buffalo Asian Style Meatballs with Cilantro Yogurt Sauce
(Makes 16 to 20 meatballs)

 

 

Ingredients:

1 lb. Ground Buffalo

1½ tablespoons fish sauce

1 tablespoon sesame oil

1 teaspoon lemon zest

1 tablespoon lemon juice

½ cup shallots, finely diced

3 cloves garlic, minced

½ cup cilantro, finely chopped

1 tablespoons mint, finely chopped

¼ teaspoon salt

½ teaspoon black pepper

 

Preparation:

1) Mix all ingredients together, except buffalo.

2) Crumble ground buffalo meat into spice mixture. Mix thoroughly with hands.

3) Place mixture in food processor and flash pulse process, until slightly sticky. Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after forming meatballs.

4) Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet.

5) Broil meatballs in oven on middle rack, until browned, about 5 minutes.

Serve with cucumbers and radishes with Cilantro Yogurt Sauce. *Optional: Serve on a bed of brown basmati rice.

 

Cilantro Yogurt Sauce (Makes 1 ½ cups)
Ingredients:

2 cups fresh cilantro, chopped

¼ cup fresh mint leaves

1 jalapeno, seeded

2 tablespoons garlic, chopped

1 teaspoon cumin

1 tablespoon lemon juice

½ teaspoon salt

1 cup whole milk or low-fat yogurt, room temperature
Instructions: Place all ingredients but yogurt into blender and puree. Pour yogurt into bowl and whisk in cilantro mixture. This sauce is great on so many things and will keep well in refrigerator for later use.
http://wildideabuffalo.com/2013/december-story-by-jill-obrien/

 

 

 

Wild Idea Buffalo Ground Round 99 free

Wild Idea Buffalo – 1 lb. Ground Round, 99% Lean
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this 99% super lean ground steak. It’s deep red color, dark rich taste, is deliciously low in calories and high in protein. Substitute for any of your favorite ground dishes. Also, delicious for the popular Lebanese dish, kibbeh (pictured) – recipe with purchase. 1 lb. package.

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/1-lb-ground-round-99-lean

Wild Idea Buffalo: Buffalo Curry Meatballs

December 7, 2013 at 10:30 AM | Posted in Wild Idea Buffalo | Leave a comment
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Here’s the first of 3 different Buffalo Meatball recipes by Jill O’Brien of Wild Idea Buffalo. Made with 1 lb. Ground Buffalo from Wild Idea Buffalo, you know it has to be good!

 

 
By: Jill O’Brien

 

Curried Buffalo Meatballs (Makes16 to 20 meat balls)Wild Idea Buffalo Curry Meatballs

 
Ingredients:

1 lb. Ground Buffalo

1 teaspoon cardamom

1 teaspoon cumin

1 teaspoon cinnamon

½ teaspoon cloves

½ teaspoon coriander

¼ teaspoon nutmeg

1 teaspoon black pepper

1 teaspoon salt

½ teaspoon cayenne pepper

1 tablespoon olive oil

1 tablespoon butter

3 green onion, sliced *reserve dark green tops for garnish

2 cups unsweetened coconut milk

1 tablespoons yellow curry paste

1 dried hot chili, or 1 tsp crushed red pepper

1 tablespoon fish sauce

1 tablespoons brown sugar

1 tablespoon fresh ginger

 

 

Preparation:

1) Mix all dry spices together with olive oil.

2) Crumble ground buffalo meat into spice mixture. Mix thoroughly with hands. Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after making meatballs.

3) Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet.

4) In sauce pan over medium high heat melt butter. Add onions and sauté for 3 minutes.

5) Add remaining ingredients and bring to a boil. Reduce heat and let simmer for 15 minutes. Reheat sauce before serving.

6) Broil meatballs in oven on middle rack, until browned, about 5 minutes.

Pour curry sauce over meatballs and garnish with green onions.

 
http://wildideabuffalo.com/2013/december-story-by-jill-obrien/

 

 

Wild Idea Buffalo Ground Round 99 free

 

1 lb. Ground Round, 99% Lean
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this 99% super lean ground steak. It’s deep red color, dark rich taste, is deliciously low in calories and high in protein. Substitute for any of your favorite ground dishes. Also, delicious for the popular Lebanese dish, kibbeh (pictured) – recipe with purchase. 1 lb. package.

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/1-lb-ground-round-99-lean

Carrot Cake Cookies

December 5, 2013 at 12:02 PM | Posted in dessert, diabetes, diabetes friendly | 3 Comments
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Thank you to EL.C for passing this treat along to me to share!
Carrot Cake Cookies

 

Ingredients

1/2 cup honey
1/4 cup packed brown sugar or brown sugar substitute – equivalent to 1/4 cup brown sugar
1 tablespoon unsalted butter, softened
1/4 cup canola oil
1 egg or 1/4 cup Egg Beater‘s
1 egg white
3 cups shredded carrots
2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinammon
3/4 cup raisins (Optional)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup chopped walnuts
2 ounces reduced-fat cream cheese, softened
1/2 cup powdered sugar
2 -3 teaspoons fat-free milk
1/4 cup chopped walnuts
Directions

*Preheat oven to 350 degrees F. Coat two large cookie sheets with nonstick cooking spray or line with parchment paper; set aside. In a large bowl, combine honey, brown sugar, and butter; beat with an electric mixer on medium speed until well mixed. Beat in oil, egg, and egg white. Stir in carrots.

 

*In a medium bowl, stir together flours, pumpkin pie spice, cinammon, baking powder, baking soda, and 1/4 teaspoon salt. Add flour mixture to carrot mixture, half at a time, stirring until moistened after each addition. Stir in the 3/4 cup nuts and raisins.
Using a tablespoon measuring spoon, drop 36 mounds of dough 2 inches apart onto prepared cookie sheets. If desired, press with moistened fingers to flatten each mound slightly. Bake for 10 to 12 minutes or until lightly browned. Transfer to wire racks; cool completely.

 
* For drizzle, in a small bowl, combine cream cheese and powdered sugar; beat with an electric mixer on medium speed until well mixed. Beat in enough of the milk to make a drizzling consistency. Drizzle over cooled cookies. If desired, sprinkle with the 1/4 cup walnuts.

 

Firey Chicken Pepper Skillet

November 2, 2013 at 9:54 AM | Posted in chicken | Leave a comment
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Some friends of mine had me over a while back for dinner, Firey Chicken Pepper Skillet. I finally got the recipe and wanted to pass it along.

 
Ingredients:

1 tablespoon Canola Oil
12 ounces skinless, Boneless Chicken Breasts, cut into 1/2-inch strips
2 garlic cloves, finely minced
3 Bell Peppers (red green and yellow) cut into thin strips
1 medium Onion, sliced
1 teaspoon Roasted Ground Cumin
1 1/2 teaspoon dried Oregano Leaves
2 teaspoons chopped fresh Jalapeno Peppers (or to taste)
3 tablespoons fresh Lemon Juice
2 tablespoons chopped fresh Parsley
1/4 teaspoon Sea Salt
Freshly ground Black Pepper, to taste
Frank’s Red Hot Sauce (optional)

* Option, sprinkle Peanuts or Walnut pieces when dish is done *

 
Directions:

In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly browned, about 3 to 4 minutes.
Add garlic and cook 15 seconds, stirring constantly. Add bell pepper strips, sliced onion, cumin, oregano, and chilies. Stir-fry for 2 to 3 minutes or until crisp tender.
Add lemon juice, parsley, salt and pepper; toss to combine well and serve.
Makes 4 servings.

 

Nutrition Information Per Serving: Calories 174, fat 6 g, cholesterol 60 mg, carbohydrate 6 g, sodium 168 mg.

Wild Idea Buffalo Recipe of the Week – Buffalo Kielbasa Au gratin Casserole

October 23, 2013 at 8:27 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is Buffalo Kielbasa Au gratin Casserole! Another great Buffalo dish from Jill O’Brien of Wild Idea Buffalo.

 

Wild Idea Buffalo Buffalo Kielbasa Au gratin Casserole

 

Buffalo Kielbasa Au gratin Casserole (serves 6 to 8). A perfect casserole for family diners or easy entertaining.

 

Buffalo Kielbasa Au gratin Casserole (serves 6 to 8)

 

Ingredients: Kielbasa Au Gratin Casserole

1 – rope Buffalo Kielbasa, sliced
3 to 4 lbs. potatoes, par-boiled and chopped
¼ cup olive oil
1 small cabbage, sliced thin
1 onion, sliced thin
2 apples, peeled, cored and chopped
2 cups white cheddar cheese, finely grated
¼ cup vinegar
1 tablespoon coarse mustard
3 teaspoons salt
3 teaspoon black pepper
2 eggs, beaten
1 pint heavy cream
2 teaspoons caraway
2 cups dark rye crackers crushed

 

 

Preparation:

1.) Preheat oven to 475* Rack positioned on middle rack.
2.) Place chopped potatoes in a bowl. Mix vinegar, mustard, 2 teaspoons salt and 1 teaspoon pepper together in separate bowl until incorporated and pour over potatoes. Toss.
3.) Pour oil in bottom of heavy casserole pan and spread to cover. Spoon potatoes in pan and place in hot oven.
4.) Allow potatoes to brown, turning as needed.
5.) Remove from oven. Turn oven temperature down to 375*
6.) Toss sliced cabbage, onions and apples all together. Place mixture on top of potatoes and cover with grated cheese.
7.) Top with sliced Buffalo Kielbasa.
8.) Whip cream into beaten eggs with remaining salt and pepper. Pour over casserole.
9.) Cover casserole and bake at 375 for 30 minutes. Remove casserole and continue to bake for 15 minutes.
10.) Remove casserole from oven and turn oven to broil. Top casserole with crushed rye crackers and bake until crackers start to brown, about 7 minutes.
11.) Remove from oven and allow too rest for 5 minutes.

Use a large spoon to dish up portions. Serve with crusty bread and additional mustard to pass.

 
http://wildideabuffalo.com/2013/buffalo-kielbasa-au-gratin-casserole/

 

 

 

 

14 oz. Uncured Smoked KielbasaWild Idea Buffalo Uncured Smoked Kielbasa

Our 100% Buffalo Kielbasa Sausage is and old world favorite, just like you would pick up at the neighborhood butcher. Lightly smoked and made from our 100% lean grass-fed buffalo, with no added nitrites; making it better for you, without compromising the taste. Great alone or use in your favorite casserole. 14 oz. rope.

Ingredients: Buffalo, Organic Spices:[Black Pepper, Coriander, Garlic Powder, Pure Cane Sugar, Salt] & Veg Stable {celery powder, sea salt, silicon dioxide (anti caking)}, water.
Encased in a natural pork casing.

 
http://buy.wildideabuffalo.com/products/polish-sausage

Delicious Cranberry Applesauce Muffins

October 11, 2013 at 8:57 AM | Posted in dessert, diabetes | 2 Comments
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This pass along recipe is thanks to Deb in Rhode Island, thanks Deb!

 

Delicious Cranberry Applesauce Muffins
Ingredients:

1 1/4 cups unsweetened applesauce
2 tablespoons extra virgin olive oil
2 large eggs, beaten or 1/2 cup Egg Beater’s
2 cups cake flour
1/4 cup Splenda No Calorie Sweetener, Granulated
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon sea salt
1 cup fresh or frozen cranberries, chopped
2 tablespoons finely chopped pecans

 

 
Directions:

Preheat oven to 350°F. Grease and flour a muffin pan, or use paper liners.
In a small bowl, mix together applesauce, oil, and eggs. In a large bowl, combine cake flour, SPLENDA® Granulated Sweetener, baking soda, cinnamon, and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened, and then fold in cranberries. Spoon batter into muffin cups, 2/3 full. Sprinkle nuts over the top of batter.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.
Makes 12 muffins.

Sweet Potato Pie

October 3, 2013 at 11:36 AM | Posted in dessert, diabetes, diabetes friendly | Leave a comment
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This week’s pass along Diabetic Friendly Recipe is from Beth and Conrad, thanks to both of you! If you would have any Diabetic Friendly recipes or Low Calorie recipes you would like to share just email them to me and I’ll post them for you.

 

 

 

Sweet Potato Pie

Ingredients:

Pastry for single-crust 9-inch pie
2 cups cooked, mashed sweet potatoes (about 2 pounds)
2 large eggs, lightly beaten
1 cup Equal Spoonful
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
1 (12-ounce) can evaporated fat-free milk
Light whipped topping

 
Directions:

Roll pastry on floured surface into a circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Set aside.
Blend sweet potatoes in mixing bowl on medium speed of mixer until smooth. Stir in eggs, Equal®, flour, lemon juice, vanilla, spices, salt and evaporated milk. Pour mixture over pastry shell.
Bake in preheated 400°F (205°C) oven 40 to 45 minutes or until filling is set and sharp knife inserted into center comes out clean.
Cool pie completely on wire rack. Cover and refrigerate. Garnish top of pie with whipped topping and grated nutmeg, if desired. Cut pie into wedges.
Makes 8 servings.

 

* May substitute 24 packets Equal sweetener

 

Nutrition Information Per Serving: calories 197, protein 7 g, carbohydrate 28 g, fat 6 g, cholesterol 58 mg, sodium 316 mg.

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