Healthy Mediterranean Cooking at Home

Category Archives: Pasta

Italian Style Swordfish

Serve with a Tomato Salad

2 servings

Ingredients

1 Swordfish Steak, 1 inch thick, about 12 oz

Salt and pepper to taste

½ cup garlic butter, melted (see recipe)

1/4 cup Italian Panko

When ready to grill:

Brush the fish with half the garlic butter, sprinkle with salt and pepper,  and press the panko onto the top of the fish.

To grill or broil

Place a sheet of heavy foil on a baking sheet and poke a few holes in the foil.

.Heat an outdoor grill or broiler to high. Slide the foil with the fish still on it onto the grill grates or the broiler pan. Lower heat to medium. Cook about 12-15 minutes until the crumbs begin to brown the and the fish is cooked through. Do not turn fish. Remove fish to a plate and pour the remaining garlic butter sauce over fish.

To air-fry or bake

Preheat the oven or air-fryer to 400 degrees F. Place the swordfish in the air-fryer basket and Cook for 10 minutes. Check the temperature of the swordfish. It is perfectly done when it reaches, 145 degrees F.


Gnocchi in Parmesan Cream Sauce With Peas

    Ingredients

One 17 oz pkg Potato Gnocchi or 

Homemade Gnocchi

2 pounds russet potatoes

3 eggs

1 cup all-purpose flour

Cream Sauce

½ cup whipping cream

1 cup frozen peas, thawed

½ teaspoon salt

½ teaspoon ground white pepper

1 garlic clove, grated

1/2 cup freshly grated Parmesan cheese 

3 tablespoons butter

Directions

To make homemade gnocchi

In a covered 8-quart Dutch oven cook potatoes in enough boiling water to cover about 20 minutes or just until tender (do not overcook); drain. Peel potatoes.

While potatoes are still hot, push through a ricer into a large bowl. Using a wooden spoon, stir in eggs, one at a time, mixing well after each addition. Add about half of the flour; mix well. Stir in enough of the remaining 1/2 cup flour to make a soft, pliable dough. Divide dough in thirds.

On a lightly floured surface, roll one portion of dough at a time into a 1-inch-thick rope. Cut rope into 1/2-inch pieces. Using your thumb, make an indentation in the top of each piece. Place on a baking sheet; chill while preparing the sauce (up to 2 hours).

For the sauce

In a medium saucepan heat cream over medium heat. Stir in garlic, peas, salt, and pepper. Simmer gently for 2 minutes. Stir in Parmesan cheese; simmer gently for 1 minute more. Stir in butter until melted. Cover the and keep over the lowest heat setting.

To cook the gnocchi

In the Dutch oven bring a large amount of salted water to a rapid boil. Add the gnocchi; cook for 10 to 15 seconds or until gnocchi start to float to the top. Using a slotted spoon, transfer the gnocchi as they rise to the top to the pan with the sauce.

 


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.


Here is another recipe that can incorporate all the wonderful produce available at this time of year. Be creative and add any vegetables you like in this type of salad.

Ingredients

12 oz mini brown rice or whole wheat shell pasta
2 celery stalks, finely diced
3 scallions finely diced
1 small green bell pepper finely diced
1 small cucumber, peeled and seeded, finely diced
1 tomato seeded and finely diced
1/4 cup minced fresh parsley for garnish

Dressing

1 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Pinch black pepper and salt

Directions

Make the dressing by combining the ingredients in a large serving bowl and set aside in the refrigerator while you cook the macaroni.

Cook the pasta al dente in boiling salted water, drain and add the pasta to the dressing while the pasta is warm. Let rest 10 minutes.

Add the chopped vegetables and mix well. Add salt and pepper to taste.

Cover the salad and chill for several hours. Garnish with minced parsley before serving.


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.


America is a melting pot that was formed by the hard-working people who migrated here from lands as far east as China and Japan and as far north as Russia and Europe. They utilized American supplies and prepared them in ways that they had prepared them in their homeland.
True American food is a collection of these culinary traditions passed down from generation to generation”.Each culture brought their cooking methods, food, and spices to America. They farmed the soil, hunted game, and incorporated their ways into the food of America.

Macaroni and Cheese is the ultimate comfort food. So who came up with the idea to combine macaroni with creamy cheese to create a simple casserole?

Pasta and cheese casseroles have been recorded as early as the 14th century in the Italian cookbook, Liber de Coquina, one of the oldest medieval cookbooks, which featured a dish of parmesan and pasta. A cheese and pasta casserole recorded in the medieval English cookbook, The Forme of Cury, was also written in the 14th century. It was made with fresh, hand-cut pasta which was sandwiched between a mixture of melted butter and cheese.

The first modern recipe for macaroni and cheese was included in Elizabeth Raffald’s 1770 book, The Experienced English Housekeeper. Raffald’s recipe is a Béchamel sauce with cheddar cheese which is mixed with macaroni, sprinkled with Parmesan, and baked until bubbly and golden.

The US President Thomas Jefferson encountered macaroni in Paris and brought the recipe back to Monticello. Jefferson drew a sketch of the pasta and wrote detailed notes on how to make it. In 1793, he commissioned the US ambassador to France, William Short, to purchase a machine for making it. Evidently, the machine was not suitable, as Jefferson later imported both macaroni and Parmesan cheese for his use at Monticello. In 1802, Jefferson served “a pie called macaroni” at a state dinner.

A recipe called “macaroni and cheese” appeared in the 1824 cookbook, The Virginia Housewife, written by Mary Randolph. Randolph’s recipe had three ingredients: macaroni, cheese, and butter, layered together and baked in a hot oven. The cookbook was the most influential cookbook of the 19th century, according to culinary historian Karen Hess. Similar recipes for macaroni and cheese occur in the 1852 Hand-book of Useful Arts, and the 1861 Godey’s Lady’s Book. By the mid-1880s, cookbooks as far west as Kansas and Missouri, included recipes for macaroni and cheese casseroles.

Kraft Foods introduced the Kraft Macaroni and Cheese Dinner in 1937, at the end of the Great Depression. Called it “the housewife’s best friend, a nourishing one-pot meal,” and that it was a fast, filling, and inexpensive way to feed a family. In that year alone, 8 million boxes were sold.

Cheesemaking, which began 10,000 years ago, was originally about survival for a farm family or community by taking a very perishable protein (milk) and transforming it into something less perishable (cheese) so that there would be something to eat at a later date. The first cheese factory in the U.S. was built in 1851, making cheddar one of the first foods affected by the Industrial Revolution. Before that, all cheese made in the United States was made on a farm, usually by the farm wife or a cheese maid. As foods industrialize, they often go from being made by women to being made by men, and so it was with cheese: Women were mostly absent from the cheese factories, and didn’t return to cheesemaking until the artisanal cheese revolution of the past few decades. Processed cheese, which was invented 107 years ago, is basically cheese that is emulsified and cooked, rendering it much less perishable (but also no longer a “living food” because, unlike natural cheese, processed cheese’s flavor will no longer alter with age).

Original homemade recipes included pasta, butter or cream, and Parmesan cheese, American cooks often improvised, using cheddar, Colby or the more affordable processed cheese, and spices like nutmeg and mustard. While Cheddar cheese is most commonly used for macaroni and cheese, other cheeses may also be used — usually sharp in flavor — and two or more cheeses can be combined. Popular recipes include using Gruyere, Gouda, Havarti, and Parmesan cheese.

So, while no single cook can lay claim to the classic macaroni and cheese recipe, everyone has a favorite version of the dish.

Here is my version. I like to use a combination of cheeses because it makes for a tasty dish.

Baked Macaroni And Cheese

Ingredients

1 lb dried short pasta (penne, elbow, fusilli)
4 cups whole milk
1/4 cup unsalted butter, diced
1/2 cup instant flour (Wondra) or all-purpose flour
1 teaspoon salt
1 teaspoon dried yellow mustard
1/4 teaspoon cayenne pepper
8 oz Velveeta processed cheese, cut into cubes
8 oz cheddar cheese, shredded
1/2 cup plain panko breadcrumbs

Directions

Preheat the oven to 325 degrees F. (I prefer to bake this dish at a lower temperature so that the casserole stays creamy.)

Cook the pasta in boiling salted water until al dente. Drain and set aside.
In the same pot mix the cold milk with the instant flour; add the butter and place the pan on medium heat.

Stirring often, bring the sauce to boiling, reduce the heat and cook until thickened, whisking often. Add the salt, mustard, and cayenne. Add the Velveeta and heat until melted. Add the cooked pasta and mix well. Pour into a buttered 9×13 inch baking dish.

Mix the breadcrumbs and shredded cheddar together and sprinkle over the top of the casserole.

(The casserole can be made ahead to this stage and refrigerated until baking time. Add 15 minutes to the baking time if the casserole is refrigerated.)

Bake for 45 minutes until heated through and the topping turns golden.


Fra Diavolo is a spicy sauce for pasta and seafood. Most versions are tomato-based and use chili peppers for spice. Fra Diavolo is served over pasta with shellfish that roughly translates to “among the devil,” getting its name from the hot pepper that gives it its signature heat. It’s traditionally made with shrimp or lobster, and sometimes clams
Debate rages on whether this dish originated in Italy or in one of America’s Italian American communities. Regardless of its origins, it is popular in restaurants, but lobster Fra Diavolo is rarely found in cookbooks. I grew up with spicy shellfish pasta, especially for Christmas Eve, so here is my version. I use lobster tails because they are easier to cook with and eat with the pasta.

4 servings

Ingredients

250g (8 1/2 oz) long pasta
4 small lobster tails, about 4 oz each, split in half down the middle lengthwise
Salt and pepper
Olive oil
6 cloves of garlic, finely chopped
2 (28 oz) containers chopped Italian tomatoes
2 tablespoons tomato paste
2 teaspoons Calabrian chili paste or 1 teaspoon crushed red pepper flakes
1 sprig fresh basil
1 cup seafood broth or clam juice
¼ cup chopped Italian parsley leaves

Directions

In a sauté pan that will be large enough to hold the lobster and cooked pasta, sauté the garlic in 2 tablespoons of olive oil for 30 seconds. Add the seafood broth and simmer for a minute or two. Add the tomatoes, tomato paste, chili paste, basil sprig, and salt to taste, or about 1 teaspoon. Simmer until the sauce is reduced about 1 hour. Add the lobster tails cut side down, bring the sauce back to a low boil and cook the lobster for about 5 minutes or until the shells turn red and the meat turns white.

Boil a large pot filled with water. When it comes to a rolling boil, add a generous amount of salt and the pasta, and cook very al dente.

Place the lobster tails on a plate and set aside. Remove the basil sprig. Drain the pasta and add it to the tomato sauce, along with a ladleful of the pasta cooking water. Let the pasta simmer in the sauce, mixing it well, and making sure every strand is coated with the sauce. Pour the pasta on to a serving platter and top with the lobster tails. Garnish with chopped parsley and serve.


Roasted Beef Tenderloin

Ingredients

1 1/2-pound beef tenderloin roast, all visible fat and silverskin removed
3 medium garlic cloves, minced
1 finely chopped shallot
2 teaspoons dried Italian seasoning
1 teaspoon black pepper
1/4 cup olive oil
1/2 teaspoon sea salt

Directions

Preheat the oven to 400°F.
Tie the meat in three or four places with kitchen twine. Put the roast in a medium-sized heavy nonstick roasting pan and coat the roast with the olive oil. Rub the garlic all over the meat and sprinkle on the herbs and pepper. Scatter the shallots on top of the meat.

Cook, uncovered, for 25 minutes per pound for medium-rare, or to your desired doneness. Remove the pan from the oven and sprinkle with the salt. Cover with aluminum foil and let stand for 15 minutes. Slice the roast and place it on a serving platter. Drizzle the pan juices over the meat and serve.

Roasted Stuffed Zucchini

Ingredients

4 small to midsize zucchini
1/2 cup Panko breadcrumbs (or substitute unseasoned breadcrumbs)
3 tablespoons olive oil
1 small onion, chopped
8 cherry tomatoes, chopped
2 cloves garlic, minced
1/2 cup shredded cheddar cheese
1 teaspoon dried Italian seasoning
Salt & pepper to taste

Directions

Preheat the oven to 400 degrees F. Split the zucchini in half lengthwise. With a serrated spoon scrape out the seeds, digging a trough in the center of the zucchini. Sprinkle the zucchini shells with salt and turn them over on a paper towel to drain for 30 minutes. Pat dry with paper towels.

For the filling: Heat the olive oil in a medium skillet. Sauté the onions until tender. Add the garlic. Remove the skillet from the heat. Add tomato, breadcrumbs, herbs, and cheese. Lightly season with salt and pepper.

Place the filling down the center of each zucchini half. Place the zucchini in a greased baking dish and roast in the oven until the zucchini shells are tender and the topping is lightly brown (about 25 -30 minutes). Serve as a side dish in this meal.

Basil Pesto Pasta

Ingredients

Pesto
4 packed cups washed basil leaves
½ cup shelled pistachio nuts, pignoli or walnuts
4 garlic cloves, peeled
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil
Pasta
! cup grated parmesan cheese
One lb bucatini or other long pasta, cooked al dente
2 tablespoons room temperature butter, cut into small pieces

Directions

Place the nuts, garlic, salt, and pepper in a processor bowl. Process until the nuts and garlic are chopped.

Add the basil leaves and process for a minute or two. In the opening spout at the top, pour the olive oil as you process. Keep processing until the mixture is smooth.

Place the sauce in a large pasta serving bowl. Add the hot drained pasta, parmesan cheese, and butter. Gently toss until the pasta is coated in sauce. Serve as a side dish in this meal.


Serve this pasta with a mixed greens salad and Italian vinaigrette.

Ingredients

4-5 cups cooked (leftover) pasta. I used linguine
3 links of Italian sausage
2 cups Marinara sauce
11/2 cups ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
1/4 cup minced fresh parsley
Salt and pepper to taste
8 oz mozzarella cheese, sliced thin

Directions

Brown the sausage links in a skillet and add the marinara sauce. Simmer the sausage in the marinara sauce for 30 minutes. Remove the sausage and cut it into thin slices. Set aside.
Mix the marinara sauce with the pasta. Set aside.
Combine the ricotta, egg, parmesan, parsley salt, and pepper. Mix with the pasta. Coat a 12-inch x 8-inch baking dish with olive oil spray.

Spread the pasta out in an even layer in the baking dish. Top with the sliced sausage and cover the top with slices of mozzarella.


Coat the dull side of a sheet of foil with cooking spray. Place on the top of the baking dish. Bake in a 375-degree F oven for 45 minutes, uncover the dish and bake for 15 minutes or until hot and bubbly. Let rest 5 minutes before serving.


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.


Chicken Kiev is a dish made of chicken fillets pounded and rolled around cold butter and herbs, then coated with eggs and bread crumbs, and either fried or baked. In general, this dish of stuffed chicken breast is known in Ukrainian and Russian cuisines as côtelette de volaille. The history of this dish is not well documented, and various sources make controversial claims about its origin. In the 18th century, Russian chefs adopted many techniques of French haute cuisine and combined them with the local culinary tradition. The adoption was furthered by French chefs, such as Marie-Antoine Carême and Urbain Dubois, who were hired by the Russian aristocracy.  The use of quality meat cuts, such as cutlets, steaks, escalopes, and suprêmes became widespread in the 19th century, and a number of original dishes involving such components were developed in Russia at that time.

Kiev is the capital of Ukraine, and while the name of the dish may sound very much Ukrainian, it actually is not. It turns out that Chicken Kiev was invented by a French chef, Nicolas Francois Appert. Chicken Kiev was one of the most popular foods of the 1970s but fell out of fashion by the late 1980s. Ler’s bring it back since it is delicious.

Chicken Kiev

For the herb butter
4 tablespoons butter, softened
1 clove garlic, finely minced
1 teaspoon dried parsley
1 teaspoon dried tarragon
1 teaspoon dried chives
1/4 teaspoon pepper

For the chicken
2 boneless, skinless chicken breast halves
Salt & pepper
1/4 cup all-purpose flour
1 egg, beaten with 1 teaspoon water
1 cup panko bread crumbs
1 tablespoon vegetable oil and 2 tablespoons of butter for cooking

Directions

Combine the ingredients for the herb butter in a mixing bowl. Place mixture on plastic wrap or waxed paper and roll into a small log; place in the freezer for several hours.


Place the chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Pound to 1/8-inch thickness. Season each piece of chicken with salt and pepper.
Lay 1 chicken breast on a new piece of plastic wrap and place 1/2 of the herb butter in the center of each breast. Using the plastic wrap to assist, fold in the ends of the breast and roll the breast into a log, completely enclosing the butter; roll very tightly. Repeat with the second breast. Place chicken in the refrigerator for 2 hours.

Place egg and water mixture in 1 pie pan, flour in another, and bread crumbs in a third pie pan.
Dip each breast in the flour and then the egg mixture and then roll in the bread crumbs. Press on the crumbs to completely cover the chicken rolls.
In a frying pan over medium-high heat a mixture of 2 tablespoons butter and 1 tablespoon oi. Gently place each breast in the pan, sealed side down, and cook until golden brown on all sides including the ends, turning frequently until the internal temperature reaches 165 degrees F.

Or
Follow the same method for preparing the herb butter and chicken as above. Place the chicken rolls in a lightly oiled baking dish and dot the chicken with additional butter and bake at 375°F for about 30 minutes or until the chicken is cooked through.

Lemon Parmesan Orzo

ingredients

1 cup uncooked whole wheat orzo pasta
1 tablespoon olive oil
¼ cup fresh squeezed lemon juice
1/4 cup grated Parmesan cheese
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Bring 2 cups salted water to a boil. Add in 1 cup of orzo, simmer for 7-8 minutes, test for al dente, drain; drizzle with oil. Stir in the remaining ingredients. Heat over low just until hot and serve.

Green Beans With Sun-Dried Tomatoes

Ingredients

1/2 lb green beans, tips removed
2 tablespoons extra virgin olive oil
5 sun-dried tomatoes, chopped
Salt & Pepper to taste
Pinch red pepper flakes

Directions

Bring a pot of salted water to boil. Add the beans and cook just until they are tender-crisp. The time may vary depending on the size of your beans or how fresh they are but generally for 3 minutes. Drain in a colander and set aside.

Heat the oil in the pan and add the chopped tomatoes, a teaspoon of water, and salt and pepper. Return the beans to the pan and toss in the tomato oil mixture and cook for a minute or two so the beans absorb the flavor of the oil. Remove from the heat and serve warm or at room temperature.



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