Healthy Mediterranean Cooking at Home

Category Archives: Sauces

Pizza Dough

A chewy pizza crust that can be made quickly with just basic pantry ingredients for when you are in a hurry. Makes 1 lb of pizza dough.

Ingredients

1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt

Directions

In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

Stir in flour, salt, and oil. Beat until smooth. Let rest for 5 minutes.

Place the dough in an oiled pizza pan and press and stretch the dough to the edges of the pan.

Cover with a kitchen towel and let rest for 30 minutes.

Place an oven rack on the bottom shelf of the oven and preheat the oven to 450 degrees F.

After the dough has rested, add the toppings as indicated below.

Sausage and Peppers Topping

ingredients

8 oz spicy Italian Sausage, cut into thin slices

1 lb small bell peppers, sliced thin

1 large onion sliced thin

1 clove garlic, minced

1 teaspoon dried Italian seasoning

8 oz mozzarella cheese, sliced thin

Olive oil

Pizza Sauce

Ingredients

26 oz container strained or chopped Italian tomatoes

1/2 teaspoon salt

1/2 teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

1/2 teaspoon dried Italian seasoning

½ teaspoon red pepper flakes

1 teaspoon honey

1 tablespoon olive oil

Directions

Combine all the ingredients for the pizza sauce in a saucepan. Bring the mixture to a boil. Lower the heat to a simmer and cook uncovered for 30 minutes.

Preheat a large sauté pan on medium-high and place 1 tablespoon of olive oil in the pan, then add sausage and cook until browned about 6 minutes, stirring until no pink remains. Add the remaining ingredients and saute until the vegetables are tender.

Let stand 5 minutes to cool.

Top the rested dough with slices of mozzarella cheese, pizza sauce, peppers, onions, and sausage.

Bake the pizza on the bottom rack of the oven for 20–25 minutes or until the crust is golden, the cheese is melted, and the toppings are thoroughly heated. Let stand 5 minutes before slicing.


Sausage Tomato Sauce

Ingredients

1 ½ lbs sweet Italian sausage
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
`/2 cup finely chopped onion
Kosher salt and freshly ground black pepper
1-1/2 teaspoons dried Italian seasoning
½ teaspoon red chili flakes
3 tablespoons tomato paste
3 containers (2- 26 and 1-14 oz) chopped Italian tomatoes
1 tomato container filled with water

Directions

Heat the oil in a large Dutch oven and brown the sausage. Remove the sausage to a plate. Add the onion to the pan and site until tender about 5 minutes. Add the garlic, seasoning, and tomato paste. Stir and cook for 2 minutes, Add the tomatoes and water. Bring to a low boil, reduce the heat, and add the sausage to the sauce. Partially clever the pot and simmer the sauce until thickened for about 2 hours.

Baked Ravioli

Depending on how many ravioli you want to make, you can place the second layer of ravioli over the first layer. This is such an easy way to cook ravioli and makes clean up
easy plus the ravioli don’t come apart in boiling water.

Ingredients

1 lb frozen ravioli
1/2 cup grated Parmesan or Romano cheese
Sausage Tomato Sauce

Directions

Preheat oven to 375 degrees F.
Place 1 cup of sauce in an oiled 9 x 13 baking dish.
Make one layer of ravioli, cover completely with sauce and sprinkle with Parmesan cheese.
Continue with the second layer making sure ravioli are completely covered with sauce.
Cover and bake for 30to 40  minutes depending on how many layers are in the dish.
Uncover and sprinkle with additional Parmesan cheese.
Bake an additional 15 minutes. Serve the sausage on the side.

Serve with a leaf lettuce salad with added sliced red onion and Kalamata olives.


Cauliflower Parmesan

Ingredients

½ cup all-purpose flour
1 large egg and ¼ cup water, beaten together
1 ½ cups panko Italian unseasoned bread crumbs
Kosher salt, as needed
Black pepper, as needed
1 small-medium head cauliflower, trimmed and divided into large floret clusters
½ cup of vegetable oil
1 1/2 cups Marinara Sauce
2 cups shredded mozzarella cheese

Directions

Heat the oven to 400 degrees.
Place flour, eggs, and panko into three wide, shallow bowls. Season each with salt and pepper. Dip a cauliflower piece first in flour, then egg, then coat with panko. Repeat with remaining cauliflower.


Fill a large skillet with oil. Place over medium-high heat. When the oil is hot, fry cauliflower in batches, turning halfway through, until golden brown. Transfer fried cauliflower pieces to a paper towel-lined plate.
Spoon the marinara sauce over the bottom of an 8-inch baking pan. Place the cauliflower evenly in the baking dish. Transfer pan to oven and bake for 20 minutes. Sprinkle with the shredded mozzarella and return to the oven until the cheese melts.

Lemony Chicken or Turkey Cutlet Piccata

Ingredients

4 servings

1 lb boneless skinless chicken or turkey breast cutlets
Kosher salt and black pepper
½ cup flour for dredging
2 tablespoons extra virgin olive oil
1 tablespoon butter
1/4 cup lemon juice
2 tablespoons capers rinsed and drained
Fresh chopped parsley for garnish

Directions

Pat the chicken breast pieces dry and season with kosher salt and black pepper on both sides. Lightly coat the chicken on both sides with the flour (shake off any excess flour).
In a medium skillet, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Cook the chicken on 1 side for about 2 minutes, then turn over to cook for 3 minutes. Add the butter and capers. Drizzle the lemon juice over the cutlets and let simmer for 2 minutes. Garnish with parsley and serve.

Linguini with Pesto Cream Sauce

6 servings

Ingredients

Pistachio Basil Pesto Sauce
4 cups washed basil leaves
½ cup shelled pistachio nuts
4 garlic cloves, peeled
1 teaspoon salt
½ teaspoon black pepper
⅔ cup extra virgin olive oil

Cream Sauce
1 lb linguini
1 cup pistachio basil pesto sauce
1 cup grated Parmesan cheese
Freshly ground black pepper
1/2 cup heavy (whipping) cream

Directions

For the pesto sauce
Place the pistachios, 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.
Cook the pasta al dente according to the package directions. Drain the pasta in a colander.
In the same pot add the pesto, cream, and Parmesan cheese. Warm over low heat and then add the cooked linguine. Cook for a minute or two. Pour into a serving bowl and top with freshly ground black pepper.


Cod Parmigiana

Ingredients

1/4 cup all-purpose flour
Salt and freshly ground pepper to taste
1 egg
1/2 cup panko Italian seasoned bread crumbs
1/4 cup grated Parmesan cheese
12 oz cod or another firm thick white fish fillet
2 tablespoons olive oil
4 oz fresh mozzarella sliced
Cherry Tomato Sauce, below

Directions

Place flour on a plate and add a pinch of salt and pepper. In a bowl, beat the egg with a little water. On another plate, mix bread crumbs with Parmesan.

Coat fish fillets in flour, dip in egg mixture, shake off excess, and coat with bread crumb mixture. Heat oil in a deep skillet with a cover. When the oil is hot, add the breaded fish and cook on both sides until brown. Remove to a paper towel-lined plate to drain.

Clean out the skillet and add half to the cherry tomato sauce recipe. Heat for a few minutes and return the fish to the pan.  Cover and cook for 5 minutes. Uncover the pan and place the mozzarella cheese evenly on the fish. Cover the pan and heat on low until the mozzarella melts.

Cherry Tomato Sauce

Ingredients

1 tablespoon olive oil
2 garlic cloves, finely chopped
½ cup diced onion
1 teaspoon salt
1 teaspoon freshly ground black pepper
28 oz can Italian cherry tomatoes (Cento)
1 large sprig of basil
2 teaspoons honey
1 teaspoon capers

Directions

Heat the oil in a frying pan. Add onion, garlic, salt, and black pepper. When the onion is tender add the tomatoes, basil, and honey. Break the tomatoes up a little with a wooden spoon and cook for 15–20 minutes over medium heat. Stir in the capers.

Orzo with Diced Zucchini

Ingredients

1 cup whole wheat orzo
1 teaspoon salt plus extra for seasoning
1 medium zucchini diced into ½ inch cubes
½ cup diced white onion
1 large garlic clove, minced
2 tablespoons olive oil

Directions

Add salt to a large saucepan of boiling water. Stir in orzo and cook according to package directions. Drain and set aside. In the same pot heat the oil and add the garlic and onion. Cook for two minutes and add the zucchini. Stir and cook for three more minutes. Add drained orzo, turn heat to low, and let the mixture heat. Serve with the cod.


Air Fryer or Broiler Porterhouse Steak

Servings 4

Ingredients

1 Porterhouse or T-bone steak, about 2 1/2 lbs
1 tablespoon olive oil
1 tablespoon steak rub or seasoning (such as Montreal)

For the Herb Butter
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 small clove garlic, grated
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon finely chopped fresh chives
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions

Combine the herb butter ingredients in a small bowl and set aside.
Let the meat rest at room temperature for AT LEAST 30 minutes and 60 minutes is better.
Preheat the air fryer or broiler for 5 minutes at 400 degrees F
Then rub the olive oil all over the steak, and season both sides with steak rub or seasoning.
Place the steak in the air fryer on the broiler pan for 6 minutes, then tum and cook for another 5 minutes for medium-rare.
Transfer the steak to a platter and est for at least 5 minutes, before cutting. Cut the steak off the bone in two large pies, slice the meat and return it to its position around the bone for an attractive serving presentation. Spread the herb hutter over the sliced steak. Let sit for a minute or two and serve.

Twice Cooked Stuffed Potatoes

Ingredients

2 large baking potatoes
1 tablespoon olive oil
1/2 tablespoon coarse sea salt
½ tablespoon coarse black pepper
For the stuffing
2 Tablespoon sour cream
1 Tablespoon butter
1 tablespoon chopped chives
Salt and pepper to taste

Direction

Wash and dry the potatoes.
Put the oil in a bowl and rub it on the potatoes.
Sprinkle salt and pepper over the potatoes.
Put the potatoes in an air fryer basket, leaving space around them for air to circulate.
Cook at 400 F for 30 minutes, turning over after 15 minutes.
Test for the potatoes’ doneness by seeing if a fork goes into them easily. Or check the temperature with an instant-read thermometer. They are done if they are at about 205 F.
Put them back in for another 10 minutes if necessary.
Or bake them in a 400 F degree oven for about an hour.

To finish the potatoes:
Cut the baked potatoes in half and scoop out the insides into a bowl.
Add the sour cream, chives, salt, pepper, and butter to the bowl with the potatoes.
Mash the potatoes and ingredients together with a potato masher until they have reached your desired consistency.
Spoon the filling back into the potato shells, mounding it to fit as necessary.
Bake the potatoes in an air fryer basket at 400 F for 10 minutes and serve with the steak.
Or bake in a 400 F degree regular oven until hot.

Creamy Spinach

Ingredients

20 ounces baby spinach leaves, washed and dried
1/4 cup unsalted butter
2 large scallions, chopped
1 large clove garlic, minced
1/2 cup heavy cream
1 pinch ground nutmeg, optional
1 pinch of cayenne pepper, optional
Salt and pepper, to taste
2 tablespoons of grated parmesan cheese, to serve

Directions

Melt the butter in a medium-sized pot over medium heat and cook the chopped scallions until soft (about 2-3 minutes), then add the garlic and spinach and cook until wilted.
Season with salt, pepper, nutmeg, and cayenne. Stir in the cream and mix thoroughly. Heat over low until hot. Sprinkle with parmesan cheese and serve immediately.

NOTE
*Instead of fresh spinach, you can use Two 10 ounce packages of frozen chopped spinach. Thaw and squeeze dry before adding to the sauce.


Easy Sausage and Pepper Stew

Ingredients

Olive oil
1 large garlic clove, minced
4 links spicy Italian pork sausage, or any style sausage, cut into one-inch pies
1 medium onion, diced
2 large bell peppers, cut into one-inch pieces
2 medium Yukon Gold potatoes, peeled and cut into one-inch pieces
1/2 lb fresh green beans, trimmed and cut into one-inch pieces
1 teaspoon Italian seasoning
2 tablespoons tomato paste
28 oz container of finely chopped Italian tomatoes
Salt and pepper to taste

Directions

Pour enough olive oil into the bottom of a Dutch Oven and heat over medium-low. Add the sausage and cook until brown on all sides, stirring the sausage pieces often. Add the garlic, Italian seasoning, and tomato paste and stir until completely combines. Add the remaining ingredients, stir well, and bring the mixture to a slow boil. Reduce the heat to low, cover the pan and simmer the stew for about an hour or until all the vegetables are tender. Season to taste with salt and pepper. Spoon into individual bowls and serve with a slice of Italian beard.


Rack of Lamb with Pomegranate Sauce

Servings 4

Ingredients

1 tablespoon minced fresh rosemary
2 garlic cloves, minced
1/4 cup Dijon mustard
½ cup Panko crumbs
1 rack of lamb, “frenched”, about 8 ribs

Directions

Brush the meat area with mustard. Sprinkle it with rosemary and garlic. Press on the panko crumbs.
Place the lamb in a roasting pan with the ribs curving down. Set aside for 1 hour at room temperature.
Preheat the oven to 450 F degrees.
Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to rest for 15 minutes, then cut into individual ribs and serve with the Pomegranate Sauce.

Pomegranate Sauce

Ingredients

2 cups of water
1 pomegranate, seeds removed
3 tablespoons honey
1 tablespoon olive oil
2 tablespoons minced shallot
1 garlic clove minced
¼ cup molasses
2 tablespoons chilled unsalted butter, cut into four pieces
Salt and black pepper to taste

Directions

Set aside 2 tablespoons of pomegranate seeds. Place the remaining seeds, honey, and water in a medium saucepan. Bring to a boil, reduce the temperature to a simmer and cook for 45 minutes. Strain the liquid over a bowl and in a colander and press the seeds until most of the flesh is extracted. Discard the seeds. Set the mixture aside.
Heat the oil in the sauté pan over medium heat. Add the shallot and garlic and sauté until tender, about one minute.
Whisk in the broth and molasses. Add seeds.
Increase the heat to high. Boil the sauce until it reduces by half and is syrupy about eight minutes.
Remove the pan from the heat. Whisk the butter into the sauce, one piece at a time, until well blended. Season the sauce to taste with salt and twists of the pepper mill.

Parmesan Rice Cakes

You can cook these patties in the oven with the lamb. Leave them in the oven to finish cooking after you remove the lamb.

Makes 6-8 patties

Ingredients

3 cups cooked rice
3/4 cup bread crumbs
3 eggs
2/3 cup grated Parmesan cheese
1/4 cup onion finely minced
1/2 teaspoon each salt and pepper or to taste
Vegetable oil

Directions

Preheat the oven to 450 F degrees.
Place all the ingredients in a bowl and mix well.
Oil a baking sheet.
Using a 1/4 or 1/3 cup measure, form the mixture into patties and place on the prepared pan.
Bake until brown and crisp about 40 minutes.

Cucumber And Tomato Salad

Ingredients

1 large cucumber, peeled, halved lengthwise, seeded, sliced into 1/4″-thick half-moons
1 large tomato, diced and drained
1 teaspoon kosher salt
3 tablespoons Greek yogurt
3 tablespoons sour cream
3 tablespoons red onion, minced
2 tablespoons white wine vinegar
1 tablespoon sugar
1 tablespoon chopped fresh dill

Directions

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

Combine yogurt, sour cream, onion, vinegar, sugar, and dill in a mixing bowl. Add cucumber slices and drained tomatoes; toss to coat. Let salad stand for at least 5 minutes before serving, or chill in the refrigerator for several hours.

 


Ingredients

6 tablespoons olive oil
1 large yellow onion chopped
1 clove garlic, minced
6 whole fresh San Marzano tomatoes
8 basil leaves fresh, roughly chopped
2 tablespoons flat-leaf parsley, chopped, plus more for garnish
Flour
2 tuna fillets, 5-6 oz each
Kosher or Sea salt and freshly ground pepper
12 kalamata olives pitted, left whole
1 tablespoon capers rinsed

3 oz cooked thin spaghetti

Directions

In a large skillet over medium heat, warm 3 tablespoons of the olive oil.
Add the onion and saute until it begins to soften about 3 minutes.
Add the minced garlic and saute until golden, about 2 minutes longer.
Stir in the tomatoes, basil, and 2 tablespoons of the parsley and cook, uncovered, stirring occasionally until slightly thickened, about 15 minutes.
Remove from heat and set aside.

Lightly season the tuna steaks on both sides with salt and pepper. Dredge each fillet in flour.
In another skillet, large enough to hold the fish in a single layer, warm the remaining 3 tablespoons olive oil over medium heat.
Add the floured tuna to the skillet, raise the heat to medium-high, and cook, turning once, until lightly browned on both sides, about 2 – 3 minutes per side.
Pour the reserved sauce directly over the fish, reduce the heat to low, and add the olives and capers, and cook for another 5 minutes.
Divide the cooked pasta between two serving plates. Place tuna and sauce over the pasta and garnish with parsley.

Serve with Roasted Broccoli.


Serves 8

For the beef
3-4 pound chuck beef roast
1 teaspoon salt plus more to taste
1/2 teaspoon freshly ground black pepper
Flour for coating meat
2 tablespoons olive oil

For the sauce
1 large carrot, diced (about 1 cup)
1 large celery stalk, diced (about 1 cup)
1 bell pepper, diced (1 cup)
1 onion, diced (1 cup)
1 tablespoon dried Italian seasoning
3 tablespoons tomato paste
1 cup medium-bodied Italian red wine
2 cups low sodium beef broth
Two 28-ounce containers of chopped Italian tomatoes
1 bay leaf
1 lb. pasta

Directions

Trim most of the outside fat from the meat. Pat dry with paper towels. Season generously with the salt and pepper and lightly rub with all-purpose flour.

Heat 1 tablespoon olive oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot, but not smoking, add the roast and brown on all sides, 10-12 minutes. Transfer the meat to a platter.

Reduce the heat to medium and heat 1 tablespoon olive oil. Add the vegetables and cook, stirring occasionally, for 10-12 minutes. Add the tomato paste and seasoning and stir for about 1 minute.

Add the wine and stir to incorporate the vegetables. Add the beef stock, the tomatoes, the bay leaf, and the roast with any juices accumulated on the plate. Bring to a boil.

Cover the pot, reduce the heat, and simmer on very low, turning and basting the meat every half hour or so, until the meat is very tender about 4 hours. (You can also put the pot into a 300°F oven and turn the roast every hour.)

Boil the water for the pasta.

Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil to rest for 10 minutes. Taste and adjust sauce seasoning, remove bay leaf, and keep the sauce hot.

Cook the pasta.

Cut the meat into thick slices and place them in a deep serving dish. Spoon some of the sauce over the meat and reserve the rest to add to the cooked pasta.

Toss the pasta with the remaining sauce and serve with the roast.


Make a batch of Greek Lemon Rice. Serve some with your dinner and set aside 1-2 cups for the recipe below.

Lemon Rice

Ingredients

1 tablespoon extra virgin oil
1 garlic clove, minced
1/2 large onion, finely chopped
1 1/2 cups long-grain white rice, uncooked
1 1/4 cups chicken broth
1 cup of water
1 large lemon (1 teaspoon zest + 3 – 4 tablespoons lemon juice)
3 tablespoons finely chopped parsley
3 tablespoons finely chopped herb (dill or parsley, oregano, basil chives, mint)
Salt and pepper

Directions

Heat oil over medium heat in a large saucepan.
Add garlic and onion. Cook for 5 minutes or until tender.
Add rice and stir until rice is coated.
Add broth and water. Place lid on, bring to simmer then turn the heat down to low.
Cook for 12 minutes or until water is evaporated.
Remove from the stove and rest for 10 minutes (keep the lid on).
Remove lid. stir in the lemon zest, lemon juice, herbs, and salt and pepper to taste.

Greek Style Flounder WIithLemon Rice Stuffing

Serves 2. Double the ingredients for 4 servings

You might want to serve some crusty bread with this dish to soak up some of the tasty sauce.

Ingredients

1 lb. flounder fillets
1 cup Lemon Rice, recipe above
½ teaspoon Greek seasoning
2 plum tomatoes
Grated Pecorina Romana cheese
Sauce
1/4 extra virgin olive oil oil
2 tablespoons lemon juice
1/4 teaspoon Dijon mustard
1 small clove garlic, grated
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon minced fresh oregano

Directions

Combine the sauce ingredients in a small mixing bowl.
Sprinkle the fish fillets lightly with Greek seasoning. Spread the rice evenly over the fish fillets. Roll the fillets up and secure with a toothpick, Place the fish rolls in individual baking dishes.
Cut the tomatoes in half. Place two in each baking dish and top with a sprinkle of cheese. Pour the sauce evenly over both fish rolls and tomatoes.

Bake uncovered at 350 degrees for 30 minutes. Serve in the individual baking dishes.

Tzatziki Cucumber Salad

Ingredients

2 medium cucumbers, peeled
½ teaspoon of sea salt
`/4 cup Feta Cheese
Dressing
1 cup plain Greek yogurt
¼ cup sour cream
¼ of a sweet onion, finely chopped
½ tablespoon white wine vinegar
½ tablespoon olive oil
½ tablespoon fresh lemon juice
1 garlic clove, grated
½ teaspoon dried dill weed
¼ teaspoon salt
¼ teaspoon black pepper

Directions

Cut the peeled cucumber in half lengthwise and remove the seeds.
Cut each half into ½ inch thick slices (half moons). Place in a colander and sprinkle with the salt. Toss gently to evenly distribute the salt.
Let the cucumbers drain while you make the dressing.
Make the dressing by combining all the ingredients in a storage bowl with a cover.
Place the salted cucumbers on several thicknesses of paper towels and squeeze gently to rid them of extra moisture.
Add them to the dressing and mix well. Cover the bowl and chill several hours before serving.



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