Healthy Mediterranean Cooking at Home

Category Archives: Rubs

Tuna Steak

2 servings

Rub
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 teaspoons black pepper
1/2 teaspoon rosemary sea salt

Tuna
16-ounce tuna steak (1 inch thick)
1 tablespoon olive oil
Salt

Directions

To prepare the spice blend, grind all spices in a mini-food processor or spice grinder until they are powdery. Spread the spice mixture evenly on a large plate. I used half the rub for one tuna steak. save the remainder for another time.

Rinse the tuna fillets and pat dry. Place one side of the tuna on the spice mixture.
In a 10 inch non-stick skillet, heat olive oil over high heat until almost smoking. Carefully place the tuna steak, spiced side down, into the skillet. A spice crust should form within 1 minute. Cook 3 minutes more. Using kitchen tongs, turn the tuna over, lower the heat to medium, and cook for 4 minutes or to your desired doneness.


To plate
Cu the tuna steak into two equal portions and place on individual serving plates. Place a handful of arugula on each plate and top with bean salad. Serve the Tzatziki sauce on the side.

Cannellini Bean Salad

Ingredients

1 (15.5 ounces) can cannellini beans, drained, rinsed ( or 2 cups cooked dried beans; directions below)
1 cup frozen and cooked or jarred in water artichoke hearts
1 cup sliced fresh grape tomatoes, cut in half
1/4 cup chopped red onion
2 cups arugula

Dressing
2 tablespoons olive oil
2 teaspoons lemon juice
1 small garlic clove, minced
1/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon paprika
1/4 teaspoon salt
Fresh ground black pepper to taste

Directions

In a serving bowl, mix together the dressing ingredients. Add the cooked or canned beans, sliced artichokes, sliced tomatoes, and red onion. Stir into the dressing. Refrigerate. Remove from the refrigerator 1 hour before serving and let stand at room temperature until serving time.

How to cook dried beans

1 Pound Dried White Beans (Cannellini)
Pinch Baking Soda
Carrot, Cut In Half
1 Celery Stick, Cut In Half
1/2 Onion, Peeled And Quartered
1 Sprig Rosemary

Directions

The night before serving, rinse the beans picking out any bad ones and place in a large bowl. Cover with water, add a pinch of baking soda and let soak at least 12 hours.

The next day, drain well. Place the beans in a heavy stockpot with the vegetables and rosemary and bring to a boil. Reduce the heat to a simmer and cook until the beans are tender about 45 minutes. Drain, remove the vegetables and rosemary sprig.

Tzatziki with Feta

Ingredients

Half of an English cucumber, unpeeled
1 1/2 cups plain whole-milk Greek yogurt
1 clove garlic, minced
1/2 cup crumbled Greek feta cheese
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh parsley
1/2 teaspoon Greek seasoning

Directions

Seed and finely chop the cucumber. In a medium bowl, stir together the cucumber and yogurt. Stir in the remaining ingredients and mix well. Refrigerate for several hours before serving.


Baby Back Ribs

2 servings

Ingredients

2 tablespoons light brown sugar
1 tablespoon kosher salt
2 teaspoons smoked paprika
1 rack pork baby back ribs
Plum Sauce reserved from the skirt steak dinner: link to the recipe

Directions

For the ribs:
In a small bowl, mix together the sugar, salt, and paprika. Place the ribs in a baking dish large enough for the ribs to lay flat. Rub the ribs evenly on all sides with the sugar mixture. Cover the dish with foil and refrigerate for several hours or overnight.

Preheat the oven to 300 degrees F.
Bake the ribs covered with foil until tender for 2 ½ hours.


Add 1-2 tablespoons of Sriracha (depending on how spicy you like your food) to the sauce and stir well. Remove the foil from the baking dish and spoon one-third of the sauce all over the ribs. Return the pan to the oven uncovered and bake for 20 minutes. Repeat the process another 2 times, until the coating on the ribs is thick and sticky.
Preheat the broiler to high heat or heat an outdoor grill.  Broil or grill the ribs for 5 minutes to crisp the ribs.

Stir-Fried Bok Choy with Ginger and Garlic

2 servings

Ingredients

1 tablespoon peanut oil
1 clove garlic, minced
2 teaspoons minced fresh ginger
4 cups chopped fresh bok choy
1 tablespoon soy sauce
Salt and ground black pepper

Directions

Heat the oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season to taste, with salt and black pepper and serve with the ribs.


Alabama Sweet and Spicy Pork Ribs

Ingredients

2 racks meaty pork ribs

For the barbecue spice rub
2 tablespoons smoked paprika (sweet or hot)
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon sugar or sugar substitute
1 teaspoon dried oregano
½ teaspoon dried thyme

For the sweet and spicy glaze
1 cup tomato ketchup(regular or no sugar added)
½ cup brown sugar or brown sugar substitute
2 garlic cloves, grated
3 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1 teaspoon barbecue spice rub (see above)

Directions

Mix together the ingredients for the barbecue spice rub, and set 1 teaspoon aside for the glaze.
Pat both sides of the ribs dry with paper towels. Using a sharp knife, remove the thin membrane from the back of each by slicing into it and pulling it off with a paper towel.


Put the ribs in a large baking dish and sprinkle them all over with the spice rub. Cover and refrigerate for at least 4 hours or up to 24 hours.
Mix all the ingredients for the glaze together in a mixing bowl and set aside.

Grill Method

If using a charcoal barbecue, light it about 30 minutes before you want to cook. If using a gas barbecue, preheat it 10 minutes beforehand. Rearrange the coals or turn off the middle burner for indirect cooking. Put the ribs on the grill, bone-side down, making sure they are not directly over the heat. Cover with the lid and grill over indirect medium heat for 30 minutes each side, or until the ribs are tender and a deep reddish-brown.
Uncover the ribs and brush generously with the sweet and spicy glaze. Cook for 10 minutes, turn and brush with more glaze. Cook for a final 10 minutes or until caramelized and sticky – brush with the remaining glaze and serve.

Oven Method

Preheat the oven to 350°F.

Bake in the preheated oven until the meat begins to pull away from the bones but is not fully tender, about 1 hour and 30 minutes. Increase oven temperature to 450°F. (Do not remove ribs from oven.) Brush both sides of ribs with the glaze. Bake until ribs are very tender and caramelized, 35 to 45 minutes. Brush with the glaze several times during the baking time.

Alabama Hot Slaw

Ingredients

Half of a head of green cabbage (1 lb.)
2 celery ribs
1 carrot
1/2 green bell pepper
2 tablespoons minced red onion
1/4 cup cider vinegar
2 teaspoons honey or low carb honey substitute
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons mustard
1 teaspoon Tabasco sauce
1/4 cup vegetable oil

Directions

Finely chop the cabbage, bell pepper, celery, and carrot.


Place the chopped vegetables and onion to a large bowl. In a smaller bowl, add the vinegar, honey, and salt; whisk until clear.
Add in the black pepper, mustard, and Tabasco; stir to mix, then pour on the vegetables.
In a small skillet or in the microwave heat the oil until very hot.
Pour the hot oil over vegetables.
Let sit for 4 minutes.
Toss and let sit at room temperature until serving time.

Round out the meal Alabama style with corn-on-the-cob.


Grilled Rib-Eye Steaks

2 servings

Ingredients

Sauce
2 tablespoons balsamic vinegar
1 minced green onion
1 tablespoon extra-virgin olive oil plus more for steaks and grill
1/8 teaspoon dried crushed red pepper
1 tablespoon chopped fresh Italian parsley
1/2 tablespoon drained capers
1/2 teaspoon fresh thyme leaves

Steaks
Two 3/4-inch-thick grass-fed rib-eye steaks
1 garlic clove, pressed
2 teaspoons smoked paprika
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper

Directions

Rub both sides of the steaks with oil and garlic. Mix paprika, coarse salt, and black pepper in small bowl. Sprinkle on both sides of the steaks. Let stand at least 15 minutes and up to 1 hour.

Combine the sauce ingredients in a small glass dish. Set aside

Prepare an outdoor or stovetop grill (medium-high heat). Brush the grill rack with oil to coat. Grill steaks until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to serving plates.

When the steaks are cooked and resting, heat the sauce in the microwave until hot, about 1 minute. Spoon the sauce over the steaks and serve.

Green Bean Casserole

Servings 6

Ingredients

1 pound fresh green beans, trimmed and cut into 1-inch lengths
1 clove garlic, minced
4 tablespoons dry white wine or dry vermouth
2 tablespoons butter
6 ounces cream cheese, softened
3 ounces cheddar cheese, grated
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
3/4 cup unsalted chicken stock/broth or vegetable stock
Salt to taste
1/4 teaspoon pepper
Shallot topping, recipe below

Directions

Preheat the oven to 350 degrees F. Butter an 8×8 ovenproof casserole dish.

Cook green beans to your liking. Boil in salted water or steam them on for 3-4 minutes..drain and place in a mixing bowl.

Sauce: In a saucepan heat the butter and add the garlic and saute for 1-2 minutes until soft. Turn the heat down to medium and add the wine. Saute for about a minute or until the alcohol has burned off. Add the softened cream cheese and break it up in the pan so that it melts more easily. Add the chicken broth little by little and whisk to combine until the cream cheese has melted.

Turn the heat to medium-low and let the sauce bubble a little to combine flavors and thicken slightly. Add the cheddar cheese, Worcestershire sauce, Dijon mustard, salt, and pepper. Whisk and taste to adjust seasoning.

Pour the sauce into the bowl with the green beans and stir together. Pour the green bean mixture into the buttered baking dish. Put the green bean casserole in the oven and bake for 15-20 minutes or until bubbly around the sides. Sprinkle with the fried shallots and serve.

Fried Shallots

Ingredients

Vegetable oil
4 large shallots, peeled and sliced lengthwise about 1/8-inch thick
Salt

Directions

Pour about one inch of oil into a deep skillet. Add shallots and place the pot over medium
heat. Cook gently, stirring occasionally, for about 15 minutes (turn down heat if they seem to be coloring too quickly), until they gradually become brown.
Place a fine-meshed sieve over a bowl. Transfer shallots to the sieve and let drain well. (Save the oil for another purpose.) Blot shallots on paper towels. They will become crisp as they cool. Sprinkle lightly with salt.’

Spinach-Stuffed Tomatoes

6 servings.

Ingredients

6 medium tomatoes
2 tablespoons butter, melted
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup shredded mozzarella cheese
3/4 cup dry bread crumbs
1 teaspoon Italian seasoning
1/2 cup shredded mozzarella cheese
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Salt

Directions

Cut a thin slice off the top of each tomato. Scoop out the pulp, leaving a 1/2-in. thick shell. Invert tomatoes onto paper towels to drain.(Save the use the pulp for tomato sauce.)
Combine the bread crumbs, Italian seasoning garlic powder and black pepper in a small bowl. Set aside 1/4 cup for the topping. Add spinach and mozzarella cheese to the remaining crumb mixture. Sprinkle the tomato shells lightly with salt; stuff with the spinach mixture. Place in a greased 13-in. x 9-in. baking dish. Toss the reserved crumbs with the melted butter. Sprinkle over tomatoes. Bake, uncovered, at 350°F for 20-25 minutes or until crumbs are lightly browned.


My blogging friend Pam at For The Love Of Cooking recently posted a rub recipe for ribs. My family really likes ribs and after I saw Pam’s recipe, I decided to try a new rub and use her recipe the next time I cooked ribs.  I did tell her I was going to make her recipe soon and now I share that with you. The only change I made to the rub recipe was to use a brown sugar substitute because we do not use regular sugar.

Baby Back Ribs

Rub
4 tbsp sweet paprika
3 tbsp brown sugar or brown sugar substitute
2 tbsp black pepper
1 tbsp chili powder
2 tsp garlic powder
2 tsp dry mustard
2 tsp celery salt
1 tsp kosher salt
1 tsp cayenne pepper

Ribs
2 racks of baby back pork ribs
Your favorite barbecue sauce

Directions

Dry the ribs on paper towels.
Combine the spice ingredients and rub 1 tablespoon (4 tablespoons) of the rub mixture on each side of the ribs. Wrap in foil and refrigerate overnight.


Preheat the oven to 250 degrees F.
Place the ribs in a large baking dish and cover the dish tightly with foil. Bake for 3 hours,; until the ribs are tender but not falling apart.

Remove the baking dish from oven and increase the oven temperature to 400 degrees F. Pour off all liquid in the baking dish. Brush the ribs with barbecue sauce and cook for 15-20 minutes or until the sauce begins to get a little sticky. Remove the ribs to a cutting board and cut into two-rib sections to serve.

Potato Patties

Mashed potato recipe

Ingredients

2 cups leftover mashed potatoes at room temperature
1 egg (beaten)
2 scallions, green and white parts finely chopped
1/4 cup flour or arrowroot for low carb
2 tablespoons Parmesan cheese, grated
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter

Directions

Mix together the mashed potatoes, beaten egg, scallions, flour, cheese and pepper and stir well. Using a muffin scoop, measure out 8 scoops of the mixture and place on a waxed paper-lined plate. Refrigerate until time to cook.
In a large nonstick skillet over medium heat, heat the olive oil and butter together until the butter melts and the mixture starts to sizzle.
Using a metal spatula place the potato mixture into the frying pan and pat into 3-inch circles that are about 1/2-inch thick. Cook the potato patties until the bottom is browned and crisp, which will take about 3 to 4 minutes.
Carefully turn each patty over and cook the second side until it is brown and crisp, about 3 to 4 minutes longer. Remove the patties from the pan and drain briefly on paper towels Serve the patties immediately.

Broccoli With Easy Cheese Sauce

Ingredients

1 head of broccoli cut into florets and the stems reserved for another recipe.

Sauce
1 cup heavy cream
4 ounces sharp cheddar cheese grated
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon red pepper flakes
1/4 teaspoon sea salt
1/4 teaspoon black pepper freshly ground

Directions

Broccoli

Steam the florets until tender and drain in a colander. Set aside in a serving dish

Sauce

In a 1 1/2 quart saucepan, heat the heavy whipping cream over medium-low heat, stirring occasionally. When the cream begins to simmer (little bubbles form around the edges, whisk in the cheese, mustard, garlic and onion powder, red pepper flakes, sea salt, and black pepper. Turn heat to low.

When the cheese has melted, remove the sauce from the heat. Taste and adjust seasoning, if necessary. Whisk again and pour over the steamed broccoli florets and serve.


Fried Chicken

Serves 4

Ingredients
1/2 cup flour
2 eggs
3 tablespoons milk
11/2 lbs chicken thighs
½ cup vegetable oil

Spice Rub
1/2 tablespoon sweet paprika
1/2 tablespoon oregano
1 teaspoon garlic powder
1 teaspoon Himalayan salt
1/2 teaspoon chili powder
1/2 teaspoon poultry seasoning
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon celery seeds
1/4 teaspoon cayenne pepper

Directions

Combine all the spices for the rub in a glass dish large enough to hold the chicken.

Rub the spice mixture over all the sides of the chicken thighs. Refrigerate covered for several hours.


Set a rack in a baking sheet. Preheat the oven to 425°F.
Combine the milk and two eggs in a shallow dish. Place the flour in a large deep bowl.
Heat the oil until it shimmers in a deep skillet.
Dredge the chicken in the flour, then in the egg mixture and dredge in the flour again.


Fry over moderately high heat, turning, until deep golden, 4 minutes on each side.

 

Transfer the chicken to the rack in the baking dish and bake for about 20 minutes, until crispy and the juices run clear when a thigh is pierced. The inner temperature of the chicken should register at 65C/150F when the chicken is cooked through.

Old Fashioned Macaroni & Cheese

This dish can be baked at different temperatures depending on how you are cooking other parts of the meal. By itself bake the casserole at 375 degrees F for 20 minutes. For this meal bake the casserole for 15 minutes while the chicken is baking

Serves 4-6

Ingredients
1/4 cup butter, divided
1/4 cup flour
1/4 teaspoon black pepper
11/2 cups milk or Half & Half
1/4 lb. (4 oz.) processed cheese (Velveeta), cut into 1/2-inch cubes
2 cups cooked elbow macaroni
1 cup shredded Cheddar Cheese
1/4 cup Panko breadcrumbs

Directions

Melt 3 tablespoons butter in medium saucepan on medium heat. Whisk in flour and black pepper; cook 2 minutes stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add Velveeta; cook until melted, stirring frequently. Stir in macaroni.
Spoon into a 2-quart casserole coated with cooking spray; sprinkle with Cheddar. Melt the remaining butter and toss with the breadcrumbs. Sprinkle over the casserole.


Bake 20 minutes with the chicken until heated through and the top begins to brown.

Green Bean Salad

Serves 4

Ingredients

1 tablespoon olive oil
1 tablespoon fresh rosemary leaves
1 clove garlic, minced
1 pound fresh green beans, ends trimmed
Fresh basil, chopped into thin ribbons
1 shallot, peeled and sliced thin on the cross-wise
1 tablespoon lemon juice
Sea salt

Directions

Bring a medium pot of salted water to a boil. Drop in the beans and let them cook for about 7 minutes until done but still bright green and quite crispy. Drain the beans in a colander.

In the same saucepan heat the oil with the rosemary and garlic.
Add the beans and lemon juice and toss in the flavored oil. Arrange on a serving plate, sprinkle with basil, shallot rings, and salt. Let sit at room temperature until serving time.


 

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.



DESIGN

Design

Yardy Homemade Cooking Blog

#Homemade Jamaica Cooking Blog,

Dairy Free Indulgence

Take back your indulgences dairy-free & guilt free with simple, diverse recipes that are surprisingly healthy!

Generation of Travelers

Recollections, musings and random thoughts of unsound mind.

Блог красоты и здоровья от LiDea

О себе, о женщинах, об особенностях женского организма, об изменениях, связанных с возрастом. О красоте и здоровье, о том, чтобы сохранить их в условиях дефицита времени. О том, как сделать так, чтобы чувствовать себя королевой, чтобы окружающие видели её в вас.

Life and Life Lessons

discover what's in my heart, let our minds travel and discover, see the world in my head

natinkadrawstheline

Gezeichnetes, Gemaltes, Geschriebenes

All Things Nice

A website about ‘all things nice!’

Karla Sullivan

Progressive old soul wordsmith

STAY AT HOME MOM

Be an observer, and rock your life....

Reign 'n Spain

An American expat living, cooking, and eating in Valencia, Spain.

MODEL ELENA MOLLY MURGU

model elena Molly murgu NYC

Wee Scottish Mum

Easy recipes & meal planning for hungry bellies!

New foody in Switzerland

trying to cook new things

Amazing Tangled Grace

A blog about my spiritual journey in the Lord Jesus Christ.

Chirpy Home

Bringing Happiness to Your Home

Fishing Maverick

Gone Fishing

FOOD RECIPES

A variety of recipes that you should try

INFJ PHD

Valuing quiet and solitude in academe.

Food A La Scott

I like to eat a tremendous amount of food and share it with people.

Joy's Food Trips

Food Recipe Ingredients

BRAINCHILD

gehadsjourney.wordpress.com

mrsloveis

The Cooking, The Wedding Planning, The Life, The All.

Taiba's Recipe

Make Food By Heart

Practically Country

Country living in a practical way!

Easy Healthy Recipes

WE ARE FULL OF FOOD WONDERS

Pleasant Tasting

Tradition with fusion

redcrosse10999

General Blog Site of General Things

Diabetes Diet

The best diet for optimal blood sugar control & health

Pretty Pursuit

A girl's gotta do what a girl's gotta do!

Level Up Stud

Physique, Mindset, Money & More

EnigmaDebunked

Thoughts that provoke yours. (Season II coming in Dec 2019)

COOKING WITH LUCE

DISCOVERING MY INNER CHEF

EVERYDAY EATS WITH TARA

Just a busy mom who makes fresh and healthy-ish food for her toddler

Memoirs with Hokte

#AlzheimersCare #Dementia

GOLD RECIPES.

GOLD RECIPES.

b2d Plate

Breakfast to dinner meal ideas

Lifestyle Blog | Dominicka Teague

Sharing my take on the simplicity of fashion, lifestyle, travel and more.

Dees Platter

Savour and Eat!!!

Tony's Fun Kitchen

Food Recipes, Good Times, Fun Conversation

Zest4Food

Savour the seasons with me on a virtual culinary journey and discover international cooking and baking recipes

tggfood.com

Just another WordPress site

Travel with Kay

building a better Travel and a better Me

surprising recipes

easy, tasty and surprising recipes for everyone

%d bloggers like this: