Healthy Mediterranean Cooking at Home

Category Archives: Cream

Alfredo Sauce

Ingredients

2 cups heavy cream
6 tablespoons unsalted butter
1 cup freshly grated Parmesan Cheese
Salt & Black Pepper

Directions:

Heat together the cream and butter over medium heat until bubbling.
Season with salt and pepper.
Add the cheese and mix well over medium heat until the sauce thickens. Keep warm.

Shrimp Fettuccine Alfredo

4 servings

Ingredients

8 oz fettuccine
1 pound peeled and deveined medium shrimp
2 green onions, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

1 recipe of Alfredo Sauce

Directions

Cook the pasta according to package directions. Drain pasta in a colander.

Heat a large skillet over medium-high heat. Add the olive oil; swirl to coat. Add shrimp, green onion, and garlic; sauté for 4 minutes or until shrimp are done.

Reduce heat to medium and add the alfredo sauce. Cook 1 minute and add drained pasta. Stir gently and cook until the pasta is coated and warmed.

Sprinkle with parsley and serve.

 



Fillet of Fish Francese

2 servings

Ingredients

¼ cup olive oil
12 ozs white fish filets cut in half (I used triggerfish)
1/4 cup of flour
1/4 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
1 egg
2 tablespoons of heavy cream
½ cup grated Parmesan cheese
2 tablespoons fresh lemon juice

Directions

Pour flour mixed with salt, pepper, and garlic powder in a shallow dish. Whisk egg, cream, lemon juice, and Parmesan cheese in another shallow bowl..
Heat oil in a large skillet.
Dredge the fillets in the flour, make sure you coat both sides and then dip the fish in the egg mixture, and make sure it’s evenly covered.
Repeat with all of the fillets and add to your skillet. Cook each side for 3-4 minutes; you want the bottom of the filet to get lightly brown,

Squash Saute

2 servings

Ingredients

2 tablespoons extra virgin olive oil
1/2 medium onion, diced
2 plump garlic cloves, minced
2 medium yellow summer squash, diced
1 small red pepper, diced
Salt and freshly ground pepper
2 tablespoons chopped fresh parsley

Directions

Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Stir often and cook until tender, five to eight minutes, then add the garlic, summer squash, red pepper, and about ½ teaspoon of salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley, and remove from the heat. Serve with the fish.

Air-Fryer Baked Sweet Potato

You may bake the potato in a regular oven at 400 degrees F for 45-50 minutes.

2 servings

Ingredients

1 large sweet potato
1/2 tablespoon olive oil
1/4 teaspoon black pepper
1/2 teaspoons kosher salt

Directions

Wash the sweet potato and then poke air holes in the potato with a fork.
Sprinkle them with the olive oil, pepper & salt, then rub evenly on the potato.
Once the potato is coated place it into the basket.
Cook potato at 390 degrees for 35-40 minutes or until fork-tender.
Cut in half and top with a pat of butter.


Scallopini

Ingredients

Two 6 oz boneless, skinless cutlets (turkey, chicken, veal, pork or fish), pounded until thin
Kosher salt
Ground pepper
1/4 cup all-purpose flour, preferably Wondra
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons white wine, or dry vermouth
1 lemon, juiced (4 tablespoons),
1 tablespoon capers

Directions

Season the chicken on both sides with salt and pepper. Lightly coat in flour. Shake off excess.


Heat a large skillet over medium-high heat. Add the olive oil and butter, swirl them around the pan, and add the cutlets. Turn the heat to medium and saute for 2 minutes per side. Add the wine, lemon juice and capers, swirl them around in the pan and turn off the heat. Serve immediately with a small sprinkling of salt and pepper.

CreamyRoasted Tomato Pasta

Ingredients

5-6 large plum tomatoes quartered
2 tablespoons olive oil
1 large garlic clove sliced
Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
Half of a small onion, minced
1 medium or two small zucchini cut into sticks about the size of the pasta
3 fresh thyme sprigs or 1 teaspoon dried
1/2 cup heavy cream
2 cups short pasta
½ cup parmesan cheese, grated plus extra for serving

Directions

Heat the oven to 375 degrees F.


In a medium baking dish lined with foil, toss together the quartered tomatoes, olive oil, garlic, ½ teaspoon salt, and black pepper to taste. Roast for 40 minutes. Turn the oven temperature to 400 degrees F and roast the tomatoes for 2o minutes more. cool to room temperature. Remove the tomato skins and discard them.

Bring a large pot of salted water to a boil.

 

Melt the butter in a large saucepan over medium-low heat. Add the onion and zucchini sticks. Cook, stirring frequently until softened, about 5 minutes. Add the tomatoes and their juices. Add the thyme and the cream, stirring to combine. Bring to a simmer over low heat.

Cook the pasta in the boiling water until al dente. Drain, reserving 1/2 cup of the pasta water. Return the pasta to the pot and toss with the sauce. Add in ½ cup of parmesan cheese. Add pasta water if necessary to loosen up the sauce. Season to taste with black pepper. Serve with extra parmesan cheese.

Homemade Olive Bread

Ingredients

2 teaspoons instant yeast
4 cups all-purpose flour
1 ¾ cups warm water
2 tablespoons olive oil
1 tablespoon honey
1/2 cup chopped green olives
1/2 cup chopped black olives
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt

Directions

Place all the bread ingredients in the bowl of an electric mixer. With the paddle attachment, mix until the ingredients come together around the paddle. Switch to the dough hook and knead the dough for 10 minutes.

Place the dough in a clean bowl greased with olive oil. Cover with a clean cloth and let it rise for an hour.
Preheat the oven to 400°F.

Punch the dough down and place on a parchment-lined baking pan. Shape the dough into an oval. Cover with a kitchen towel and let rise 30 minutes. Make three slashes in the top of the bread with a sharp knife. Place the pan in the center of the oven and bake the bread for 40 minutes.

Cool un a wire rack. Serve the bread with olive oil for dipping.


Make a large piece of meat (beef roast, chicken, or pork roast) one day a week and you will have lots of easy meals during the week. Last week I made a baked ham (recipe) that had been in my freezer for a few months. Having these leftovers made for some easy meals.

Ham Omelet For Breakfast

Ingredients

1 tablespoon olive oil
2 tablespoons butter
8 large eggs
4 small red potatoes, cooked and diced
1 cup diced Italian light green frying peppers
1 cup thinly sliced onion
1 cup diced cooked baked ham
3 slices American cheese, broken into pieces

Directions

Position rack in the upper third of the oven; preheat the broiler.
Whisk eggs in a medium bowl. Heat oil and butter in a large ovenproof nonstick skillet over medium heat. Add the onions, peppers, and potatoes; cook, stirring, until softened, about 5 minutes. Add the ham; cook, stirring, until the ham is hot.
Pour the eggs over the vegetable ham mixture and cook, lifting the edges of the omelet so uncooked egg can flow underneath until the bottom is light golden, 2 to 3 minutes. Sprinkle cheese on top, transfer the pan to the oven and broil until the eggs are set, 6 to 8 minutes. Let rest for about 3 minutes before cutting. Serve hot or warm.

Ham And Potato Soup For Lunch

Ingredients

1/4 cup unsalted butter
1 large onion diced
1 cup diced carrots
1/2 cup diced celery
3 cups peeled and diced potatoes
4 cloves garlic minced
1 1/2 cups cooked ham, diced (add more if desired)
1/4 cup all-purpose flour
2 cups ham broth, see recipe below
3 cups of milk
1 teaspoon of salt (adjust to your taste)
Fresh cracked black pepper

Directions

For the ham broth

Simmer the ham bone in a stockpot filled with enough water to cover the bone halfway.
Bring to a boil, reduce heat, cover with a lid, and let simmer until the meat clinging to the bone begins to shred. (about 1 hour).
Discard the hambone.

For the soup

Heat the butter in the stockpot over medium heat. Sauté the onion, carrots, and celery until beginning to soften (about 4 minutes).
Add the potatoes, cook for 2 minutes, then add the garlic and sauté for 30 seconds.
Mix the flour through the vegetables and cook for 2 minutes.
Stir in the ham stock, mixing all ingredients together, and making sure the flour is completely dissolved. Cover the pan and cook until the potatoes are ‘just’ fork-tender, about 10-12 minutes.

Reduce heat to medium-low, add the milk and stir over the heat until thickened (about 5 minutes). Using a hand blender, process the soup until partially pureed. Leave a few chunks here and there. Stir in the chopped ham and heat. Taste and season with salt and pepper, if desired. Serve hot.

Air-Fryer Chicken Tenders For Dinner

Ingredients

1 large egg beaten with 1 tablespoon of water
Salt
1 cup Italian seasoned panko crumbs
¼ cup of vegetable oil
Cooking spray
6 chicken tenders

Directions

Pound the tenders between plastic wrap to ¼ inch thick

Mix the oil into the panko crumbs until combined.

Dip each tender in the egg and then the panko. Place on a plate. Sprinkle the tenders lightly with salt. (Can be refrigerated at this point until ready to cook.)

Set the air-fryer temperature to 350 degrees F and preheat the oven (takes about 10 minutes).

Remove the air-fryer basket and coat with cooking spray. Place the tenders in the basket – don’t do more than 6 at one time. Repeat the process if you have more.

Bake 6 minutes. Turn the tenders over and bake 6 more minutes. Remove to a serving platter.

Spinach Stuffed Tomatoes

Ingredients

4 medium tomatoes
4 teaspoons panko crumbs
10 oz pkg frozen chopped spinach, defrosted and drained
1 garlic clove, minced
1 tablespoon olive oil
2 tablespoons cream cheese
2 tablespoons heavy cream
salt and pepper
Parmesan cheese

Directions

Heat oil in a small saucepan and add garlic; cook 1 minute
Add spinach and heat.
Make a well in the center of the spinach and add the cream.
Heat and stir until cheese is dissolved throughout the spinach. Season with salt & pepper to taste.

Preheat oven to 400 degrees F.
Cut a thin slice off the top of the tomatoes and scoop out the pulp and seeds. Salt the inside of the tomatoes and turn upside down on a plate lined with a paper towel to extract juices, about 15 minutes.

Stuff the tomatoes with the spinach filling, Sprinkle with the top of each tomato with Parmesan cheese and panko crumbs. Place the tomatoes in a greased baking dish just large enough to hold the four tomatoes. Bake until the filling is hot and the tops are light brown, about 20 minutes.


Scallops in Garlic Cream Sauce

2 servings

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
10 oz sea scallops
2 large garlic cloves, minced
1 large shallot, minced
1 small zucchini about 6 oz, finely diced
Salt and fresh ground black pepper to taste
1 cup heavy cream
2 tablespoons lemon juice
6 oz cooked pasta (I used pappardelle)
1/2 cup grated Pecorino Romano
2 tablespoons chopped basil

Directions
Cook pasta until al dente, drain and set aside.
Remove the side muscle from the scallops if attached. Thoroughly pat the scallops dry with paper towels.


Heat the butter and olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer.
Season with salt and pepper and cook without moving for 2 minutes on one side, then turn the scallops over and cook 1 minute. Remove the scallops from the skillet and transfer to a plate.
In the same pan, add the garlic, shallots, and zucchini. Cook stirring the ingredients often for 5 minutes.


Add cream and allow to simmer until slightly thickened.
Remove the skillet from the heat; stir in lemon juice and add the scallops back into the pan to warm through slightly.

Stir in the basil, cooked pasta, and cheese. Serve in pasta bowls.


Freezing Corn

Whole Cobs.
Blanching is not necessary to successfully freeze corn.
This is the easiest and quickest method if you have room in your freezer.
Shuck the corn and place the cobs in large freezer bags and freeze
The best way to cook frozen whole cobs:
Bring a large pot of water to boil.
Drop frozen ears of corn into boiling water.
Cook for 5 minutes or until done to your liking.

 


Corn Kernels
Shuck the corn and cut the kernels off the cob into a large bowl.
Spoon kernels into freezer bags or containers, remove as much air as possible, seal and freeze.
The best way to cook frozen corn kernels:
Sauté in butter with the additions of chopped onions or peppers.
Add to soups and stews.

Freezing Cooked Corn

Creamed Corn
Place the creamed corn from this recipe in a freezer container and save for a side dish at your Thanksgiving Day dinner. This recipe is also good for stuffing vegetables, such as tomatoes or bell peppers.

Ingredients

4 ears corn, husked
1 tablespoon honey
2 tablespoons all-purpose flour or Wondra flour
Salt and freshly ground black pepper
1 cup heavy cream
1 cup of corn broth
2 tablespoons butter

Directions

Cut the kernels from the cobs with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.

Place the corn husks in a large pan and cover with 2 cups of water. Bring to a boil, reduce heat, and simmer until the liquid is reduced by half about 45 minutes. Discard the cobs and save the broth.
Whisk together honey, flour, ½ teaspoon salt, and ¼ teaspoon pepper. Add the corn kernels. Add the heavy cream and water. Mix.
In a large skillet over medium heat, melt the butter. Add the corn mixture and turn the heat down to medium-low, stirring until it becomes creamy about 15-20 minutes.


This is the perfect time of year to make lots of vegetable dishes. The farm stands and CSA allotments are abundant now, so take advantage of these beautiful vegetables and add them to your menu.

This easy to make soup is delicious for lunch or for a light dinner with a salad. Use any combination of vegetables that you like for this soup.

Ingredients

2 tablespoons olive oil
2 garlic cloves, chopped
6 scallions, chopped
2 medium potatoes, peeled and chopped
2 carrots, chopped
2 celery stalks, chopped
2 banana peppers (mild), chopped
4 small yellow summer squashes, chopped
2 cups fresh corn, about 2 cobs
1 cup sliced okra
1 teaspoon Italian seasoning
¼ teaspoon cayenne pepper
1 bay leaf
2 teaspoons salt
8 cups chicken broth (homemade recipe)
1 cup heavy cream
Shredded cheddar cheese

Directions

Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the garlic and next 8 ingredients. Cook, stirring until the vegetables are coated in oil and beginning to soften about five minutes. Add the broth and seasonings. Bring to a boil, reduce the heat, cover and simmer 15 minutes until the carrots and potatoes are tender. Remove the bay leaf and stir in the cream. Heat over low until hot. Do not boil.
Ladle the soup into bowls and top each serving with ¼ cup of cheese.


Oven BBQ Pulled Pork

Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 pounds) pork shoulder or Boston butt

Cider-Vinegar Barbecue Sauce:
1 cup cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/2 cup packed brown sugar
2 garlic cloves, grated
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper

Burger Rolls and Cucumber Salad

Directions

Mix the paprika, garlic powder, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.

Preheat the oven to 300 degrees F. Put the pork in a roasting pan, uncovered, and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it’s falling apart.

While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you’re ready for it.

When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes.

While the pork is still warm, you want to “pull” the meat: Grab 2 forks. Using 1 to steady the meat, use the other to “pull” shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir well so that the pork is coated with the sauce.

To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun and top with some of the remaining sauce.

Cucumbers in Dilled Sour Cream

Makes About 2 Cups

Ingredients

2 large cucumbers, peeled, halved lengthwise, seeded, sliced into 1/4″-thick half-moons
1 teaspoon kosher salt
3 tablespoons mayonnaise
3 tablespoons sour cream
3 tablespoons green onion (scallions), minced
2 tablespoons white wine vinegar
1 tablespoon honey or sugar
1 tablespoon chopped fresh dill or 1 teaspoon dried

Directions

Place cucumber slices in a colander; sprinkle with salt, tossing to coat. Let stand for 15 minutes, then pat dry with paper towels.

Combine mayonnaise, sour cream, onion, vinegar, honey, and dill in a mixing bowl. Add cucumber slices and toss to coat. Let salad stand for at least 5 minutes before serving, or chill for up to one day.


Coconut Layer Cake

When baking with coconut milk, I use shelf-stable boxed coconut milk.

Layer Cake
1 cup unsalted butter (room temperature-very soft)
1 2/3 cups sugar
9 eggs at room temperature
1/2 teaspoon vanilla extract
2 cups coconut flour, sifted
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon of sea salt
1 1/3 cups coconut milk

Directions

Preheat the oven to 350°F. Grease two 9-inch or two 8-inch layer pans. Line the bottom with parchment paper.

Combine the butter and sugar, and beat together for about 2 minutes using an electric mixer.

Add eggs in one at a time and beat at high speed for about 3 minutes. Add in the vanilla while beating the eggs and butter mixture.

Combine the dry ingredients together and add one cup at a time, alternating with the coconut milk. Beat batter for about five minutes on high speed.

Spoon batter into the two prepared cake pans and smooth the tops. Bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Place the pans on a wire rack and let cool for 10 minutes before removing the layers from the pans. Cool cakes completely before frosting.

Filling Ingredient
1 cup raspberry or strawberry jam

Frosting Ingredients
1 (8 ounces) package reduced-fat cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy cream
Toasted or tinted coconut flakes

Prepare the Frosting: Beat cream cheese and powdered sugar with a heavy-duty stand mixer using the whisk attachment on medium speed until creamy. Add vanilla and heavy cream and beat until fluffy.

Assemble the cake: Place 1 layer on a serving platter, and spread jam over the layer, spreading to within 1/2-inch from the edge. Top with the second layer, and spread frosting on the top and sides of the cake. Garnish with toasted coconut.

Zucchini Bread

Ingredients

1 tablespoon olive oil
1 egg at room temperature
2 teaspoon vanilla extract
1/2 cup honey
1/2 cup coconut milk
1 cup shredded zucchini squeezed to remove water (about 1 medium zucchini)
2 cups Oat Flour
1 teaspoon pumpkin pie spice mix or cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts

Directions

Preheat the oven to 350degrees F. Coat an 8×4-inch loaf pan with cooking spray and line the bottom with parchment paper. Spray the paper.

In a large bowl mix together the olive oil, egg, vanilla extract, honey, milk, and zucchini.

Combine dry ingredients together (oat flour, spices, baking powder/baking soda, salt) and stir dry ingredients into wet ingredients, Fold in walnuts.

Pour batter into the prepared pan and bake for 45 minutes, or until the top of the bread is golden and the cake tester comes out clean.

Allow bread to cool completely for at least 20 minutes, remove from pan and cool completely on a wire rack.

Pumpernickel Bagels

Bagel Dough
1 1/2 cups lukewarm water
3 tablespoons brown sugar
4 teaspoons instant yeast
1 ½ teaspoons molasses
2 cups pumpernickel or dark rye flour
2 tablespoons dehydrated onion
2 tablespoons cornmeal
1 tablespoon caraway seeds
1 tablespoon kosher salt
2-3 cups whole wheat flour

Kettle Water
6 quarts water
2 tablespoons brown sugar
1 teaspoon kosher salt

Directions

To make the bagel dough:
Whisk 1 1/2 cups lukewarm water, 3 tablespoons brown sugar, yeast, and molasses in a large bowl until the yeast dissolves. Stir in pumpernickel flour, onions, cornmeal, caraway seeds, and 1 tablespoon salt. Stir in enough of the wheat flour to make a soft dough, about 2 cups.

Knead, gradually incorporating more wheat flour, until the dough is resilient and quite firm, 10 to 12 minutes (the dough will remain slightly sticky). Cover the dough with a towel and let rest for 10 minutes.

Divide the dough into 12 pieces; roll each piece into a 10-inch-long rope. Wet the ends lightly with water. Form into bagels by overlapping the ends up 1 inch. Pinch ends together firmly. Set bagels aside, uncovered, to rise until slightly puffy, about 20 minutes.

Preheat the oven to 450°F.
Line 2 baking sheets with parchment paper.

Bring water, 2 tablespoons brown sugar, and 1 teaspoon salt to a boil in a large pot.

Slip several risen bagels at a time into the pot of boiling water. Cook for 45 seconds, turn them over with a slotted spoon or tongs and cook for 45 seconds longer. Drain the bagels on a clean dish towel and place them on the prepared baking sheets.

Place in the oven, reduce heat to 425°F and bake for 12 minutes. Turn the bagels over and bake 5 more minutes. Cool on wire racks. Bagels freeze very well.


Ingredients for 2 servings

4 oz fettuccini pasta
1 cup Parmesan cheese
1 cup heavy cream
1/2 stick unsalted butter (1/4 cup)
2 cloves of minced garlic
Salt and freshly ground black pepper to taste
8 large shrimp, peeled and deveined
1/4 teaspoon dried Italian seasoning
2 small heads (about 8 oz) broccoli florets, cut into 1-inch pieces

Directions

Boil a large pot of water, add salt and cook pasta to the al dente stage. Two minutes before the pasta is done, add the broccoli. Drain and set aside.


Sprinkle the shrimp with salt, pepper, and the Italian seasoning.
Melt the butter in a deep skillet, add in the garlic and cook for 20 seconds. Do not brown the garlic.
Add the cream, stir in the cheese and bring to a simmer. Add the shrimp and poach in the cream over low heat until pink.
Fold in the broccoli and pasta and cook just until warmed.

Pour the mixture into 2 individual pasta bowls and serve.



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