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Healthy Mediterranean Cooking at Home

Category Archives: Dinner

Ribeye Pork Chops

Ingredients

2 bone-in ribeye pork chops, 2 inches thick weighing about 16 oz each
Your Favorite Rub For Pork
Your Favorite BBQ Sauce
Here is a link to my favorite pork rub and BBQ Sauce:

https://jovinacooksitalian.com/2017/07/14/weekend-bbq/

Directions

Coat the pork all over with the rub mixture. Place the pork in an oiled baking dish and cover the dish with foil.

Preheat the oven to 250°F. Place the foil-covered baking dish in the oven and roast the pork for about 2 1/2 hours, or until the meat is tender but not falling off the bone. The pork will finish cooking on the grill.

Heat an outdoor grill or grill pan to medium-high. Oil the grill rack.

Brush the pork with BBQ sauce and place them on the grill. Grill the pork, turning occasionally, until the chops begin to char, about 5 to 6 minutes.

Crispy Baked Butternut Squash

Servings 4

Ingredients

1 butternut squash peeled and cut into spirals
1/4 cup vegetable oil
Salt and pepper

Directions

Preheat the oven to 425 degrees F. Coat a large baking sheet with cooking spray. Place the butternut squash in a ziplock bag with the oil. Shake the bag.

Arrange the squash on the baking sheet. Sprinkle with salt and pepper. Bake for 20 minutes, or until caramelized and charred in spots.

Turn the spirals over after 10 minutes. Serve immediately.

Twice Baked Cauliflower

6 Servings

Ingredients

1 medium head cauliflower, trimmed and cut into large florets
4 cloves garlic, diced
4 green onions, diced
8 strips bacon, diced
1/2 cup sour cream
4 ounces cream cheese
1 cup shredded cheddar cheese
3/4 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons olive oil

Directions

Preheat the oven to 425 degrees F.

Put the cauliflower florets in a large ziplock bag and add the olive oil, salt, and pepper. Shake the bag and turn the florets out onto a baking sheet.

Roast until the florets are soft and begin to brown, about 30 minutes.

Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate.

Place the roasted cauliflower florets in the processor with the garlic and green onions. Process until almost smooth. Add the cream cheese and sour cream and process until smooth.

Pour the cauliflower puree into an oiled medium=sized baking dish. Sprinkle the top with the cooked bacon and cheddar cheese. Bake uncovered for 15 to 20 minutes.

 

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Grilled Rib Eye Steaks with Shallot-Thyme Butter

Steak
2 rib-eye steaks, 6-8 ounces each
2 tablespoons coarsely ground peppercorns
1 tablespoon coarse sea salt

Shallot-Thyme Butter
4 tablespoons unsalted butter, softened
1/2 teaspoon fresh thyme leaves, minced
5 chive leaves, minced
1 small shallot or half of a large shallot, minced
Salt and freshly ground pepper
1/2 teaspoon lemon juice

Directions

Prepare the butter: Mash the butter with a fork, integrating all the remaining butter ingredients. Add 1/4 teaspoon each of salt and pepper.

Prepare an outdoor gas or charcoal grill and oil the grill grates. (You can also use a grill pan to cook the steak. Oil the grill pan after it gets very hot.)

Season the steaks with the peppercorns and salt. Press the mixture into the steaks.

When the fire is ready or the grill pan is very hot, grill the steaks for about 3 minutes per side for rare, and about a minute or two longer for medium-rare to medium.

Remove the steaks to a serving platter and place 2 tablespoons of the butter on each steak. Let rest 5 minutes and serve.

Creamed Spinach

Ingredients

4 cups chopped fresh spinach leaves
1 garlic clove, minced
1 small onion finely chopped
1 tablespoon unsalted butter
1 tablespoon olive oil
2 tablespoons cream cheese
2 tablespoons heavy cream
Salt and pepper

Directions

Heat a large saucepan over medium heat. Add the oil and butter, and stir it around so it melts. Saute the onion and garlic until soft, about 5 minutes.

Add the spinach in batches, pushing it down with a wooden spoon to help it wilt. Keep adding more spinach when there is room in the pot.

Cook the spinach until it is wilted, then lower the heat and add the cream and cream cheese.

Stir and cook for about 5 minutes until the cheese is dissolved throughout the spinach. Season with salt and pepper and serve hot.

Oven-Baked Onion Rings

4 servings

Ingredients

1 large sweet onion – ends trimmed off, peeled and cut crosswise into 1/2-inch thick slices
2 eggs
2 tablespoons heavy cream
1 pinch cayenne pepper, or to taste
3 cups panko breadcrumbs, or more if needed
1/2 cup all-purpose flour
1/4 teaspoon garlic powder
1/2 teaspoon salt, plus extra for sprinkling
1/4 teaspoon ground black pepper
Olive oil cooking spray

Directions

Preheat the oven to 450 degrees F.

Separate the onion slices into individual rings. Place the onion rings in a bowl of ice-cold water before coating.

Whisk eggs with cream in a bowl until thoroughly combined; season egg mixture with a pinch of cayenne pepper.

Place flour, garlic powder, salt, and pepper in a large resealable plastic bag. Place panko crumbs in a separate bowl.

Place the onion rings on paper towels to remove extra moisture from the soaking.

Work with one or two onion slices at a time, place them into the bag of flour mix.

Seal the bag and shake until the onion rings are well coated with flour.

Place flour-coated onion rings into the egg mixture, a few at a time, and toss lightly with tongs until coated.

Place rings into panko crumbs and gently shake the bowl to toss the crumbs with the onion rings until rings are coated with crumbs.

Transfer coated onion rings to a large baking sheet; spray rings lightly with cooking spray.

Bake in the preheated oven until the onion rings are tender and crumbs are lightly golden brown, about 15 minutes.


Pacific Dover Sole is a Pacific Ocean flatfish from the flounder family which is found in the waters from Baja California to the Bering Sea. It takes its name from a resemblance to the common sole of Europe, which is called Dover Sole and is usually not available in the U.S.  The Monterey Bay Aquarium Seafood Watch lists Pacific Dover Sole from California, US West Coast, and Alaska fisheries as a “Best Choice” selection.

Pacific Dover Sole is a meaty fish fillet with a delicate flavor. When it comes to cooking, simple preparations are best. A classic Meuniere is the usual preparation, but I prefer to make Sole Francaise. Here is my recipe along with some seasonal side dish recipes to round out the dinner menu.

Sole Francaise

Ingredients

3 tablespoons all-purpose flour or gluten-free flour
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup grated Parmesan cheese
4 4-oz sole or flounder fillets
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
Juice of 1 lemon
2 tablespoons chopped fresh parsley

Directions

In a shallow bowl, whisk the eggs together with Parmesan cheese Add the flour to a second shallow dish and add the salt and pepper.
In a medium non-stick skillet, heat the olive oil over medium-high heat and then add the butter.
Dredge the fillets in the flour, coating them on both sides and then dip them into the egg-cheese mixture. When the butter is melted, add the fillets and until browned, 1 ½ minutes.
Turn carefully with a long, wide spatula and cook on the other side for an additional 1 ½ minutes.
Remove the fish to a warmed serving platter.
Add the lemon juice to the pan, and stir to absorb the liquids in the pan. Pour the sauce over the fish, sprinkle with parsley and serve immediately.

Asparagus Wrapped in Prosciutto

Ingredients

1 bunch thin asparagus spears, woody ends removed
6 very thin slices Prosciutto de Palma
Olive oil
Coarse black pepper

Directions

Bundle asparagus together in small batches ( I made 6 bundles with 6 asparagus in each) and wrap one slice of prosciutto around each bundle.

Place the bundles in an oiled baking dish. Sprinkle the bundles with olive oil and black pepper. Roast in a 425 degree F oven for 20-25 minutes.

Italian Style Spaghetti Squash

Cook the squash a few hours earlier, so it will be cool enough to handle.

Serves 4

Ingredients

1 spaghetti squash, about 1 1/2 pounds
2 tablespoons extra virgin olive oil
2 large garlic cloves, sliced thin
1/4 cup finely chopped fresh sage leaves
Salt and freshly ground pepper to taste

Directions

Preheat the oven to 375 degrees F. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil and place the squash on top.

Bake for one hour or until the squash is soft and easy to cut with a knife. Remove from the heat and allow to cool until you can handle it.

Cut in half lengthwise and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from the squash and place in a bowl.

Run a fork through the flesh to separate the spaghetti-like strands. Set aside half of the spaghetti squash strands for another recipe.

Heat the oil in a large, heavy skillet over medium heat and add the garlic and sage.

When the garlic begins to sizzle and turns golden stir in the squash strands. Season to taste with salt and pepper.

Toss all together over medium heat until the squash is infused with the garlic, sage and oil, about 3-4 minutes.

Remove to a warm serving dish and serve.


Look for compact heads of cabbage that are heavy for their size. Whether red or green, the leaves should be crisp and deeply colored. Check the stem to make sure it has no cracks around its base. Avoid discolored heads with wilted outer leaves.

Italian Sausage Stuffed Cabbage

Ingredients

1 lb cooked Italian hot (rope) sausage
8 savoy cabbage leaves
2 cups Marinara Sauce

Directions

Preheat the oven to 325 degrees F. Oil an 8×12 baking dish.

Blanch the cabbage leaves in boiling water or, as I do, freeze the leaves and then defrost them overnight in the refrigerator. Remove the bottom part of the stem on each leaf. Place the leaves on a kitchen towel.

Cut the sausage into 8 equal pieces. Place one piece of sausage on each cabbage leaf. Roll up the leave into little packages. Spread some Marinara Sauce in the bottom of the baking dish and arrange the cabbage rolls in the dish. Cover the rolls with Marinara Sauce. Cover the dish with foil and bake the cabbage rolls for 1 ½ hours.

Garlic and Herb Rice

Ingredients

1 1/2 cups uncooked long-grain white rice
3 cups low-salt chicken broth
2 tablespoons olive oil
2 large garlic cloves, minced
3/4 teaspoon salt
1/4 cup chopped fresh Italian parsley
1/4 cup finely chopped fresh herbs, such as basil, chives, cilantro, mint, or tarragon, or a combination of many
1/2 teaspoon dried Italian seasoning

Directions

Bring broth to a simmer in medium saucepan.
Heat oil in large saucepan over medium heat. Add garlic; sauté until tender, about 1 minute. Add rice; stir 2 minutes. Add hot broth and 3/4 teaspoon salt and bring to boil.

Reduce heat to low; cover. Cook until the rice is tender, about 25 minutes. Turn off the heat; let stand, covered, 10 minutes. Add herbs to the rice; fluff with a fork and serve with the cabbage rolls.

Asparagus with Lemon Vinaigrette

Serves 4

Ingredients

1 bunch thin asparagus spears, tough ends trimmed
1 tablespoon olive oil
Salt and ground black pepper

Dressing
1 tablespoon minced shallot
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/2 tablespoon minced fresh thyme leaves
1/4 teaspoon Dijon mustard
2 ½ tablespoons extra-virgin olive oil

Directions

Adjust oven rack to uppermost position and heat broiler.
Mix the asparagus with the 1 tablespoon of oil and salt and pepper to taste, then lay the spears in a single layer on a heavy rimmed baking sheet. Broil about 4 inches from the heat, shaking pan halfway through to turn spears, until the asparagus are tender and lightly browned 8 to 10 minutes.

Cool the asparagus for 5 minutes and arrange them on a serving dish.
Whisk the shallot, lemon juice, lemon zest, thyme, mustard, and 2 ½ tablespoons of olive oil in small bowl; season to taste with salt and pepper. Drizzle over the asparagus and serve.

 


Cacciatore means “hunter’s style.” This dish developed in central Italy and is considered a country-style dish in which chicken pieces are simmered together with tomatoes. The dish originated in the Renaissance period (1450-1600) when the only people who could afford to enjoy poultry and the sport of hunting. Tomatoes were added after the explorers brought them to Europe from the Americas and the original dish was made with pheasant or rabbit. This dish became a staple in Italian-American homes and there are many ways to make this dish. My grandmother and my mother made it often and I continue the tradition a bit differently. Hope you like my version.

Chicken Cacciatore

Serve with a mixed green salad.

Ingredients

One 4 lb organic chicken
2 teaspoons kosher salt (divided)
1 teaspoon freshly ground black pepper (divided)
1/3 cup all-purpose, low carb or gluten-free flour
2 tablespoons extra-virgin olive oil (divided)
1 onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 oz sliced cremini mushrooms
1 large clove garlic, finely chopped
1 (26-oz.) container Pomi brand finely chopped tomatoes
1/2 teaspoon crushed red pepper flakes
1 bay leaf
1/2 lb cooked thin spaghetti or zucchini noodles

Directions

Cut the chicken into 8 pieces (cut breasts in half). Save the wings and backbone for soup.
Arrange the chicken pieces in a single layer on a large plate. Season the chicken with 1 teaspoon of salt and ½ teaspoon black pepper. Place the flour in a ziplock bag. Place a few pieces of chicken in the bag with the flour, seal and shake the bag until the chicken is coated. Remove the coated chicken pieces to the plate. Continue until all the chicken pieces are floured.

Heat a large Dutch oven over medium heat for several minutes. When hot, add 1 tablespoon of the oil and heat until shimmering. Add a layer of chicken and brown on both sides. Remove the browned chicken to the plate. Add 1 tablespoon oil to the pan and brown the remainder of the chicken. Remove to the plate.
Add the vegetables to the pot; reduce the heat to low and sauté until the vegetables are softened, 10 to 15 minutes. Add the garlic and cook for 1 minute more.

Add the tomatoes, red pepper flakes, bay leaf, remaining salt and pepper and the browned chicken pieces to the pan and bring to a simmer. Cover the pan and cook for about 1 ½ hours or until the chicken is very tender. Serve with thin spaghetti.

Italian Country Bread

Ingredients

2 teaspoons SAF (instant) yeast
1 teaspoon honey
1 1/2 cups warm water (100-110 degrees)
4 cups bread flour
1 1/2 teaspoon kosher salt

Directions

Place the warm water in an electric mixing bowl. Add honey. Mix until the honey is dissolved.
Add the 4 cups of flour and salt and mix. Sprinkle the yeast on top of the flour.

Using the paddle attachment on number 2 speed, mix the dough until a dough forms that holds together and cleans the sides of the bowl. Switch to the dough hook and continue kneading for 7-8 minutes, until the dough is soft but supple.

Shape the dough into a ball. Spray the mixer bowl with olive oil cooking spray and place the ball of dough back into the bowl. Cover with plastic wrap and let rise until double, about 60 minutes.

Place a sheet of parchment paper in a 9 or 10-inch pan or shallow dish. Turn the dough out onto the parchment pan or dish. Gently shape the dough into a round and cover with greased plastic wrap and a kitchen towel. Let rise in a warm place until doubled, about 30 minutes or more.

At the same time put a covered Cloche pan or Dutch Oven in the oven and preheat the oven to 500 degrees F.

Do not grease or spray the Cloche pan or Dutch Oven. Baking in a cloche pan is similar to a mini hearth oven.

After the dough has risen for 30 minutes and the oven temperature is at 500 degrees F, open the oven and take the lid off the cloche pan.

USE A THICK POTHOLDER BECAUSE THE LID IS VERY HOT!

Transfer the dough while on the parchment to the bottom of the hot cloche pan. Cover with the cloche lid.

Bake for 15 minutes, reduce the oven temperature to 450 degrees F and remove the cloche lid.

Bake 15 minutes more, or until bread is crusty and brown. Remove the pan from the oven and place the bread on a wire cooling rack.


 

T-bone steaks have two distinct pieces of meat on it, which cook at different rates: the leaner tenderloin and the fattier strip. The key to perfectly grilling a T-bone is to start cooking it with lower heat and then finish it over high heat. Grass-fed beef cooks more quickly than grain-fed beef. Grass-fed beef requires 30% less cooking time so watch your thermometer and don’t leave your steaks unattended.

Wedge Salad

This retro salad is making a comeback.

4 servings

Ingredients

Blue Cheese Dressing

Whisk together in a small bowl:

1/2 small shallot, finely chopped
3/4 cup sour cream
1/2 cup buttermilk
1 tablespoon chopped fresh chives
1 tablespoon white wine vinegar

Fold in 1/2 cup crumbled blue cheese. Season to taste with Kosher salt and freshly ground black pepper.

Salad

Cut 4 oz. thick bacon into 1″ thick pieces.
Cook in a medium skillet over medium-low heat, stirring often, until crisp, 5–7 minutes.
Transfer to a paper towel-lined plate.

Cut 1 small head of iceberg lettuce into 4 wedges; place on individual salad plates and spoon some of the dressing over the wedges.
Top each with some diced bacon, diced red onion, diced tomato and more crumbled blue cheese. Then sprinkle each with chopped chives.

Grilled T-Bone Steak With Onion Rings

For great tasting beef, start with a steak rub.

Rub Ingredients

2 teaspoons kosher salt, or to taste
2 teaspoons smoked paprika
1 teaspoons ground black pepper
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
3/4 teaspoon ground coriander
3/4 teaspoon ground turmeric

Steak

4 tablespoons butter
4 (16 ounces) t-bone steaks, at room temperature

Directions

Preheat an outdoor grill for high heat, and lightly oil the grates.
Stir the salt, paprika, black pepper, onion powder, garlic powder, brown sugar, cayenne pepper, coriander, and turmeric together in a small bowl.
Rub the steaks on all sides with the seasoning mixture.

Directions

Set up an outdoor grill for direct and indirect heat. Oil the grill grates.
Arrange steaks on the cooler side of the grill with tenderloins (the smaller medallions of meat) positioned farthest from the coals. Cook steaks, turning once (but always keeping tenderloin farthest from the coals), until an instant-read thermometer inserted into the coolest part of the strip (the larger section of meat) registers 115°F/46°C and the tenderloin registers 110°F/43°C for medium-rare, about 10 minutes total for grass-fed beef.
Transfer steaks to the hot side of the grill and cook, turning, until seared on both sides, about 2 minutes on each side for grass-fed beef.
An instant-read thermometer inserted into the center should read 125-130 degrees F. Place the steaks on a serving platter and top each with a tablespoon of butter.

Let rest 10 minutes, then serve.

Oven-Baked Onion Rings

4 servings

Ingredients

1 large yellow onion – ends trimmed off, peeled and cut crosswise into 1/2-inch thick slices
2 eggs
2 tablespoons heavy cream
1 pinch cayenne pepper, or to taste
3 cups panko breadcrumbs, or more if needed
1/2 cup all-purpose flour
1/4 teaspoon garlic powder
1/2 teaspoon salt, plus extra for sprinkling
1/4 teaspoon ground black pepper
Olive oil cooking spray

Directions

Preheat the oven to 450 degrees F (230 degrees C).
Separate the onion slices into individual rings. Place the onion rings in a bowl of ice-cold water before coating.
Whisk eggs with cream in a bowl until thoroughly combined; season egg mixture with a pinch of cayenne pepper. Place flour, garlic powder, salt, and pepper in a large resealable plastic bag. Place panko crumbs in a separate bowl.
Work with one or two at a time, shaking off excess water then toss into a bag of flour mix.

Place onion rings into a large resealable plastic bag. Add flour, salt, and black pepper; seal bag and shake until the onion rings are well coated with flour.
Place flour-coated onion rings into the egg mixture, a few at a time, and toss lightly with tongs until coated. Place rings into panko crumbs and gently shake the bowl to toss the crumbs with the onion rings until rings are coated with crumbs.
Transfer coated onion rings to a large baking sheet; spray rings lightly with cooking spray.
Bake in the preheated oven until the onion rings are tender and crumbs are lightly golden brown, 12 to 15 minutes.


My market had chicken cutlets on sale this week, so I took advantage of this sale. Several went into the freezer and dinner that night would be chicken cutlets. I wanted to make something a little different this time and decided on making some type of stuffing. Being economical, I looked to see what was hanging out in the refrigerator and found several slices of prosciutto and a package of Italian Fontina cheese. So that is how my Italian Codon Bleu happened. My husband liked it so much better than the ham and cheese version. Give it a try. You can substitute cooked pasta for the zucchini noodles if you like, but we are trying to each a few less carbs these days and zucchini is a great substitute. Give these recipes a try.

Italian Chicken “Cordon Bleu”

2 servings

Ingredients

Two 5 oz boneless chicken cutlets
4 slices prosciutto
2 slices Italian Fontina cheese, cut to fit the width of the chicken
1/2 teaspoon dried marjoram, divided
1/2 teaspoon coarse black pepper, divided
2 thin pats of butter

Directions

Place the cutlets between pieces of plastic wrap and pound lightly to even out their thickness.

Fit one slice of prosciutto over each cutlet. follow with a slice of cheese and then another slice of prosciutto on each cutlet.

Sprinkle each with 1/4 teaspoon marjoram and black pepper.

Roll the shirt sides in over the edges of the prosciutto and roll up the cutlets from the long side. Secure the rolls with several pieces of kitchen string.

Place the rolls in a small baking dish and place a thin pat of butter on top of each roll.

Bake in a preheated 375 degree F oven for 20 minutes or until the chicken registers 160 degree F on an instant read thermometer.

Serve the chicken rolls on top of the creamy zoodles or cooked pasta.

“Zoodles” In Garlic Butter Cream Sauce

2 servings

Ingredients

2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon sea salt
4 tablespoons salted butter
1/4 cup heavy cream
2 tablespoons chopped parsley or basil
2 small thin zucchini or use cooked pasta

Directions

Spiralize the zucchini and place the zoodles on a paper towels to dry a bit.

In a medium skillet, heat the butter and garlic. Add the red pepper and salt. Cook until the garlic softens.

Add the heavy cream, whisk to combine. Once the cream is hot, add the zucchini and stir for several minutes to coat the zoodles in sauce and get them hot.

Add the parsley and remove from the heat.

Lemon Roasted Asparagus

This recipe makes 3-4 servings. I like to make extra because the leftover cooked asparagus are delicious in an omelet the next day.

Ingredients

1 lb asparagus
2 tablespoons olive oil
1/2 teaspoon lemon flavored sea salt
1/4 teaspoon coarse black pepper
1 teaspoon lemon zest

Directions

Trim the woody ends from the asparagus spears and place them in a baking dish. Pour the olive oil over the asparagus and sprinkle with the salt and pepper.

Bake the asparagus with the chicken rolls. they will both be ready about the same time.

Remove the baking dish from the oven and sprinkle the asparagus with lemon zest. Serve with chicken rolls.



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