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Quinoa Shrimp Scampi

This recipe started out because I looked in my pantry and saw that I have just way too much quinoa in there. I have plain, red, tri-color and then I just bought a couple more packages at Home Goods! So I decided I needed to start using it more. The quinoa I used in this recipe was an Italian flavored one. I bought this container of Pereg quinoa in Home Goods for $3.99 and I used about half of the container in this recipe, about 1 cup. This brand comes in all kinds of flavors which is pretty cool so you can make whatever you’re in the mood for! I also bought a spinach version and a mushroom version. Just follow the directions on the package and you’re good to go! I also substituted the water with chicken broth, which gives it so much more flavor. A vegetable broth would work great too! But if that’s not something you would want to do then just use water. 

This is a quick meal you can throw together in under 30 minutes for sure. Great for after work when you want something nutritious and delicious! This was a nice filling and satisfying meal for two of us but if you want it can serve 4 as a side dish.

INGREDIENTS:

  • Pereg “All’ Italiana” quinoa (Use 1 cup and cook according to package)
  • 12-16 ounces uncooked extra large-jumbo shrimp, peeled and deveined (no tails on unless you like that sort of thing- I do not)
  • 3-4 cloves garlic minced
  • 1/2 large tomato chopped
  • 1 tablespoon butter
  • 1 tablespoon EVOO
  • 1/4 cup fresh lemon juice
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • Parmesan cheese for topping

DIRECTIONS:

  1. Cook quinoa according to directions on package. When it is done, keep it on low to stay warm.
  2. Add the oil and butter to a medium skillet and saute the garlic till soft, just a few minutes.
  3. Add the shrimp to the skillet and cook on medium heat. A couple of minutes on each side until shrimp turns pink is good. Do NOT overcook.
  4. Add in the lemon juice and herbs and mix well.
  5. Add the chopped tomato to the quinoa mixture.
  6. Divide up the quinoa into flat bowls and top evenly with the shrimp mixture. Make sure the delicious juices are evenly distributed as well.
  7. Serve with some parmesan cheese on top if you like!

 

 

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Slow Cooker Honey Garlic Ribs

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Yet another recipe I found on Facebook courtesy of Tasty on Buzzfeed! I changed it up a little bit and they came out amazing! And yes, they browned IN THE SLOW COOKER!  Wow, talk about falling off the bones. I will definitely be making these again! The original recipe called for 1 rack of ribs, I had 2 so I doubled the recipe. Took a little clever maneuvering of the ribs but they came out just beautiful.  The recipe will be for 1 rack but definitely double it up to two.

The smell in my kitchen all day was heavenly. I also used a mix of honey and agave. I didn’t have enough honey in the house so I improvised. I think if I had used all honey they may have been a little sweeter but these came out just fine. Use all honey if you want or all agave or both. Sticky, messy, tender, melt in your mouth pork. They are a little bit like chinese spare ribs but better, way more meat for sure. I used St. Louis style ribs but I am sure you can use any type. I like the St. Louis because they are meatier. Make sure you have plenty of napkins on hand! Leftovers will be divine!

Tip: Use a slow cooker liner for easy cleanup! Trust me!

INGREDIENTS:

  • 1 (2 ½-3 lb) rack of pork ribs, halved
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • ½ cup honey
  • ½ cup agave
  • ½ cup soy sauce
  • 10 cloves garlic, minced

DIRECTIONS:

  1. Combine in a small bowl the salt, pepper, paprika and chili powder. Season the ribs evenly by rubbing all over and on the sides.
  2. Add the honey/agave, soy sauce and garlic to a large slow cooker. (I used a 5 qt)
  3. Carefully place the ribs into the cooker and turn them over into the sauce until they are coated. Then place the ribs standing up (yes I said standing up, this confused me at first too), with the meatier side down so that the meat side is against the walls of the slow cooker. Bones should be facing in. (Since I used two racks I had 4 pieces and I just overlapped them a little making sure most of the meat part was against the wall) You can also now pour sauce all over them making sure all gets covered.
  4. Cover and cook on low for 7-8 hours or high for 4 hours. (I checked them at 7 hours and turned them over, still keeping the meat to the wall)
  5. Check to make sure also that the meat is cooked through and tender when time is up.
  6. Carefully remove the ribs to a cutting board and cut apart. They will most like fall off the bone. 
  7. Serve with additional sauce from the slow cooker if you desire.

 

 

 

 

 

 

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Slow Cooker Cheesy Enchilada Soup

I keep talking the talk about my slow cooker but I hardly use it. So this past weekend I finally did.

Though I have to remember to start it early in the day, not at the end of the day. Either way, we had this soup twice during the week. It was delicious! So simple too.

I got the recipe from a fellow blogger Reeni. She has a great blog and I make quite a few of her recipes. Check out the original recipe at Cinnamon Spice and Everything Nice.  I changed a few things but it still came out awesome.

I can’t wait to make it again when the weather here in Florida finally cools down for more than a day. Don’t be afraid of your slow cooker. I honestly use to only use it to warm wine for Mulled Wine!  But I’m experimenting more and plan on using it more and more. And this recipe is pretty healthy for you as well! Lots of fiber and protein! 

Slow Cooker Cheesy Chicken Enchilada Soup

INGREDIENTS:

2 tablespoons olive oil

1 large sweet or Vidalia onion, diced

1-2 jalapeño peppers, seeded and chopped

3-4 cloves garlic, minced

1 can (11 ounce) Rotel diced tomatoes & green chiles

4 cups low-sodium/low-fat chicken broth

1 ¼ pounds boneless chicken breasts

2 cups corn (15-16 ounce can is good)

1 can black beans (15 ounces or so)

1 tablespoon chile powder

1 teaspoon cumin

½ teaspoon oregano

2 cups shredded cheese of choice (I used Great Value’s Fiesta Mix)

1 cup light sour cream, plus more for serving

sliced avocado for garnish (this is delicious by the way, I was skeptical at first but happy with the results!)

Tortilla chips for serving if desired.

Coarse salt and pepper 

DIRECTIONS:

1. In a medium skillet heat the oil over medium heat. Add the onions, peppers and garlic. Season with salt/pepper. Cook this until everything is softened, about 10-15 minutes.

2. While that is softening add to the crock-pot the Rotel tomatoes, chicken broth, chicken, corn, black beans, chile powder, cumin, oregano and 1 teaspoon coarse salt (kosher is good) and about ½ teaspoon of black pepper.

3. When the onions, garlic and peppers are softened add to the crock-pot and mix it all up thoroughly. Cook on high for 3-4 hours (this is what I did because I started late in the day) or 5-6 on low. Remove the chicken breasts to a cutting board and shred or cut into small pieces. I shredded mine. Add the sour cream and cheese to the pot and mix well. Add the chicken back to the pot. Cook 1 more hour on low heat.

4. Serve same day or next day. We had it the next night and it really gave the flavors time to grow. Garnish with more cheese, sour cream and avocado, or chips. 

Leftovers are even better! Love this soup!

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Twice Baked Butternut Squash (two ways)

This recipe was originally a Rachael Ray recipe which I adapted.  The first time I made it I ‘twice’ baked it back in the original shell of the squash. It came out wonderful. Delicious. Filling.

Twice Baked Butternut Squash

Twice Baked Butternut Squash

The 2nd time I made this I was all ready to put it back in the shell/skin to ‘twice’ bake it when I decided to try it in a casserole dish instead. Maybe it wasn’t as fancy or unique as baking in the skin but it was easy and less of a hassle. 

Twice Baked Butternut Squash Casserole

Twice Baked Butternut Squash Casserole

I think both ways came out excellent. Both delicious. Both filling. This was the entire meal for John and I. It was more than enough. It can easily be used as a side dish as well. If using as a side dish I would say it serves 4 people but as a meal, 2 people.

The recipe is a little time-consuming but it is well worth it. It’s a simple dish with lots of flavors. Butternut squash is also low in calories and just plain delicious so give it a try! Actually the most difficult part of this is cutting the squash in half. Make sure you have a strong knife and sturdy counter!

Ingredients:

1 butternut squash

extra virgin olive oil for drizzling

salt and pepper

fresh nutmeg

6 slices bacon, cooked and crumbled, divided in half (leave out if you wish)

¾ cup sharp cheddar cheese, divided (or use any kind of sharp cheese you want, I used a combo of horseradish cheddar and regular cheddar last time)

8 ounces part-skim ricotta cheese (feel free to use full fat one also)

¾ cup grated parmesan cheese, divided. (we use Locatelli)

½ cup chopped finely red onion

4-5 cloves of garlic, minced (use less if too much for you)

2-3 scallions chopped (all parts)

Directions:

Heat oven to 425°. Halve the squash lengthwise. Be very careful! Like I said this is the hardest part of the recipe. Scoop out the seeds and mushy stuff. (you’ll see what I mean)

Drizzle with the olive oil and season with salt, pepper and a little fresh nutmeg. If using powdered just lightly sprinkle a little bit on top. Honestly this will not make it taste like a cake or anything weird. 

Roast till fork tender, 30-40 minutes. Let it cool so you can handle it easily.

Carefully scoop out the inside of the squash into a bowl, trying to keep the skins intact. (if you’re not going to use the skins than don’t worry about it)

Mash the squash.  I have a pretty lame masher so I put the squash flesh in my food processor and blended it till smooth.  

Put the squash in a large bowl and add half the cheddar, half the bacon, half the parmesan cheese, all of the ricotta, red onions, garlic and scallions. (you can save some scallions for topping if you wish)

Mix all completely. If using the shells place the filling back into the two shells. It will be a lot but don’t worry it’s fine.  If not using the shells place into a casserole dish. (I sprayed the casserole dish with cooking spray just in case).

Top the squash with the remaining cheddar, parmesan and bacon. Put back in oven for 5-10 minutes until bubbly and golden brown.

Serve!!

Serves 2 as a meal or 4 as a side dish

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Italian Spaghetti Squash Quiche

Last night I decided I wanted to make something a little different for dinner. I hadn’t made a Quiche in a while so I thought about doing that. I also had a nice spaghetti squash sitting on my counter and wanted to use it soon. Good thing I decided on the spaghetti squash! When I cut it open a few seeds inside had sprouted! And we’re talking a good 3-4 inches! Crazy! But I also decided to make a Quiche. I combined the two. I just threw stuff together that I had in the refrigerator and voilà! A new delicious taste for dinner! (Or breakfast the next day!)
 I only used half of the squash and it was plenty. And to make it all worth while, ¼ of the Quiche is only 272 calories! Bonus!
 This recipe will make about 8 pieces We usually each have ¼ of the Quiche as a serving though. Oh and did I mention, it’s crustless!

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Ingredients:
½ of a spaghetti squash cooked and scraped out into a bowl. (Cook any way you are used to. I microwave it, cut side down in a shallow casserole with some water for about 10-15 minutes until soft)
1 cup fat-free half-and-half
3 eggs (You can use egg beaters if you want), beaten
1 cup shredded low-fat part-skim mozzarella cheese
1 chicken sausage (any kind you like is fine. I used a Casual Gourmet tomato and mozzarella one), cut into small pieces
2-3 fresh basil leaves, minced
½ teaspoon fennel seed
1 head roasted garlic, chopped (I had it in the fridge, garlic powder will be good too if you want)
Salt & pepper to taste
Directions:
1. Mix all ingredients in a large bowl
 2. Pour ingredients into a casserole dish or any type of baking dish you have. An actual Quiche pan may be too small. Spray the pan with cooking spray.
3. Bake at 375 for about 45 minutes. Let sit about 10 minutes when done. It will rest this way.

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Baked Chicken Salad Egg Rolls!

This recipe I just came up with tonight. Remember I’m obsessed with wonton wrappers and these are the big ones, the egg roll wrappers. Well I decided to make use of the leftover chicken breast I had in the fridge and came up with these gems. So easy to make. Baked not fried.

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The ingredients included: 1 chicken breast that had been roasted on the bone, removed and chopped up. About 2 cups chopped chicken. Julienned carrots, chopped celery (1 stem), 1 tablespoon minced red onion, garlic powder to taste, ¾ cup light sour cream and 2 blue cheese Laughing Cow wedges (softened). Also added about 3 ounces shredded sharp cheddar cheese to the mixture.

Mix all together. The recipe made 10 egg rolls. I buy the egg roll wrappers in the produce department of my supermarket. Walmart also sells them in their produce department. Look in the Asian food section. I laid a few carrots sliver in the center and then put about ½ cup of the chicken salad on top. Wet the edges of the wrapper and fold sides over, then bring bottom over the top and roll. Seal the edges with a bit of water.

I sprayed them with cooking spray and placed on a baking sheet. Baked for about 20-30 minutes at 400º, turning after 10 minutes till golden brown! That’s it!!

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The sauce I served with it was just light sour cream and Tabasco Buffalo sauce and a teaspoon of agave for sweetness.  Everything was delicious. I thought there would be leftovers. Nope! All gone!

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Cauliflower Crust Pizza

As promised, here is a recipe I made for pizza with a cauliflower crust. I was at a Weight Watchers meeting a couple of weeks ago and I heard someone mention making a pizza crust with cauliflower. I was intrigued! My husband is doing his Atkins thing, again,  so he’s avoiding bread like the plague. I however still want my bread! But to be nice I researched the alternatives using cauliflower. Now I will say, it’s not like normal pizza crust. It’s not bread! But, it is still really good! I was pleasantly surprised at the outcome and my husband loved it. So I guess it was a success. I have made it twice now so it’s a keeper for sure.  And for those of you out there crinkling up your noses, it doesn’t taste like cauliflower! Honest! It is a little soft but hardens a bit when it starts to cool out of the oven. 

Made with crumbled chicken sausage

Made with crumbled chicken sausage & cheddar cheese topping

What I really like about this is you can put anything you want on it to make it a pizza. I used chicken sausage, some tomato sauce and some cheese. Incredibly delicious! So be daring, make some cauliflower crust pizza today! It’s worth it! Honestly the hardest part is shredding/chopping the cauliflower. Don’t be scared. It’s a taste sensation!

Crust before baking

Crust before baking

Ingredients:

2-3 Cups shredded or finely chopped cauliflower (I used my shredder attachment on the food processor)

2-3 large eggs, if they are on the small size of large, use 3, beaten

2 cups shredded cheddar cheese

1½ teaspoon fennel (this really makes a difference, I didn’t use it the 1st time but did the 2nd time, so invest in a jar)

1 tablespoon dried oregano

2 tablespoons dried parsley

1 teaspoon garlic powder (more if you desire!)

Directions:

1: Finely chop, shred or rice cauliflower until you have 2-3 cups of cauliflower. Add the eggs and shredded cheese.

2. Add the spices and mix well.

3. Press the mixture into a greased pizza pan or cookie sheet. (Don’t worry if it doesn’t fill up the entire sheet, mine didn’t the first time I made it) First time I used a cookie sheet. Second time I used a stoneware baking sheet. I think the cookie sheet worked better. It’s up to you though.

(Make sure it’s as flat as you can get it with no holes showing through.)

4. Bake at 450º for about 20 minutes. If it is starting to brown and crisp on the edges it’s good. You can cook a little longer if you want.

5. Remove from oven and add desired toppings. Be careful with sauce, don’t over-sauce as it will make the crust too soggy. I used about ½ cup sauce and spread it thin over the crust. I topped it with chopped chicken sausage and part-skim mozzarella. Use whatever you want!!

6. Bake until brown and cheese is bubbly! (about another 5-10 minutes, just keep an eye on it)

Makes about 8 servings

Made with sliced chicken sausage & mozzarella cheese

Made with sliced chicken sausage & mozzarella cheese

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Scrumptious Shrimp & Asparagus Stir-Fry

 After many requests here is the recipe! I modified this recipe from a Rocco DiSpirito recipe. The man knows good food! Before making this recipe the only way I had ever cooked asparagus, and only thin asparagus, was to roast it, whole. This recipe I ventured into unknown territory. I used much thicker asparagus and cut into bite size pieces! I also used a vegetable peeler to get off some of the thicker layers on the stalks. And you know that wonderful thing that happens to our body when you eat asparagus? I won’t say what it is but if you’ve ever eaten asparagus you know what I mean. Well apparently when you cut it up and not cook it whole that little phenomenon doesn’t occur!  It’s a win win! Plus this recipe is figure friendly. I would also recommend reading the entire recipe all the way through before cooking. Make the stir-fry sauce first also. You can even make it a few days before if you want.

INGREDIENTS:

1 tablespoon toasted sesame oil

1 medium Vidalia onion, sliced thin

1 large bunch of asparagus, trimmed and cut on an angle into 1″ pieces

12-16 ounces medium or large shrimp, peeled and deveined. NO TAILS!!!

¾-1 cup cooked brown rice (remember brown is better for you!)

½ cup chopped fresh basil 

sesame seeds for garnish

salt and pepper

2/3 cup of Rocco’s “Rockin’ Asian Stir-Fry Sauce” (see recipe below) or you can use a store-bought sugar-free teriyaki sauce. (Make this BEFORE you start cooking the stir-fry)

DIRECTIONS:

1. Heat a large nonstick sauté pan or skillet over high heat. When the pan is hot, add the sesame oil. Add the onion and asparagus and stir fry until the veggies are almost tender, about 6 minutes or so.

2. Season the shrimp with salt and pepper to taste and add to the pan. Add the rice to the pan. Cook for about 3 minutes, stirring often to get everything heated through.

3. Add the stir fry sauce. When the shrimp are cooked through and the sauce is hot, about 2-4 minutes, stir in the basil. Season with salt and pepper to taste. Add sesame seeds for garnish.

Serves 4

Stir-Fry Sauce

Ingredients:

1 tablespoon sesame oil

¼ cup chopped fresh ginger (this is key!)

6 cloves of garlic, minced

½ bunch of scallions (white and green part) chopped fine

1 tablespoon cornstarch

6 tablespoons low sodium soy sauce

¾ cup low-fat, low-sodium chicken broth

3 tablespoons rice vinegar, plain

½ cup reduced-sugar ketchup (Heinz is the best)

salt and pepper to taste.

DIRECTIONS:

1. Heat a large nonstick sauté pan/skillet over high heat. When the pan is hot, add the sesame oil. Add the ginger, garlic and scallions. Saute, stirring frequently, until very fragrant. About 2-3 minutes.

2. In the meantime, place the cornstarch in a medium bowl and add the soy sauce, chicken broth, vinegar and ketchup. Whisk to blend.

3. Whisk the cornstarch mixture into the sauté pan and bring the sauce to a simmer.

4. Reduce the heat to medium and simmer, whisking constantly for about 2 minutes until the sauce thickens. Season with salt and pepper if you want.

5. Store in a covered container in refrigerator for up to a week.

This sauce is incredible. I used it on ribs also. Tasted just like chinese spare ribs! 

This makes about 1¾ cups.

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Thanksgiving Leftovers: Thanksgiving Bundles

Anyone still hungry? Believe it or not, even after eating much more than normally yesterday, I woke up starving! Go figure! I hope everyone had a wonderful and thankful Thanksgiving yesterday! I am sure thankful for the wonderful family and friends we have. This Thanksgiving was spent with our wonderful friends Debbie & Bruce and their handsome bulldog Hudson. This was our 3rd Thanksgiving with them and as always there was lots of laughter, food and booze. Good friends are hard to find these days so when you are lucky enough to find some, hang on to them. We are so thankful we did! This year was a small group, only 5 of us, but you’d think we were feeding 10-15 with the amount of food! I guess we don’t know how to cook for a small group. Oh well, leftovers! Even though we didn’t cook at our own house we got leftovers to go. BUT if you did cook at your house and you have lots and lots of leftovers today’s recipe will give another option of what you can do with them.

I actually always buy a turkey this time of year, you can’t beat the sale price (.59 lb)! I keep it in the freezer till July and then we have a summer Thanksgiving. And this recipe came about from my summer Thanksgiving. I am going to call it Thanksgiving Bundles. It is a cross between a pot pie, a mini calzone or some kind of pierogi. Not sure exactly how to describe it. But those of you who follow my blog know I have become obsessed with the wonton wrappers. Soooo I came up with a stuffed wonton ala Thanksgiving. Though for this recipe I am not using the mini muffin tin. Too small. I used the regular muffin tin but then realized one of the mini wrappers was way too small so I used two wrappers per muffin cup. I just had them half in half out, with enough of the wrapper sticking over the sides so you can fold them over the top when you’re done stuffing! Came out incredible!

There is no real “recipe” for this. You can add whatever you want to your own bundles. But when I made them I had turkey, stuffing, gravy and my Smashed Cauliflower recipe. I didn’t have cranberry sauce but if I did I would have had it on the side. 

Ingredients:

Leftover turkey, stuffing, gravy, potatoes, veggies

Directions:

Chop up the turkey into small pieces or shred.

Chop up any large veggies into small pieces.

Mix the turkey and veggies with the stuffing.

Add some gravy to the mixture to keep it moist. Mix well.

Spray a muffin tin with cooking spray.

In a regular muffin tin, lay two small wonton wrappers so half is in the tin and half hanging over the edge.

Fill the tin with the turkey mixture about 3/4 way full. Press down. Then on top of that place either mashed potatoes or mashed sweet potatoes.

Fold the flaps over (don’t worry if they don’t fold perfectly) and spray a little cooking spray on top.

Bake at 350°F for about 10-15 minutes so everything is heated through.

Serve with cranberry sauce and extra gravy on the side! 

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Saucy Garlic Parmesan Chicken Wings

Well it has been much longer than I had anticipated for posting a new recipe. But as we all know, life can get pretty busy sometimes. But it’s no excuse. I have so many recipes I need to post so I’m starting with the one I made just last night. I posted the photo on Facebook and had a few requests for the recipe so here it is.

This recipe started out with me making my Buttery Garlic Parmesan Chicken Wings. Then I thought maybe I should try something slightly different. I had a bit of marinara sauce in the fridge, really it was only about 2 ounces, but I figured it would come in handy and it did. I added it to my recipe and tweaked it a bit and came up with a new flavor. They were delicious. No leftovers here!

Quick note about the chicken wings I use. In the past I have bought Tyson uncooked wings or Perdue. But they can be very pricey. Then I switched to Great Value (Walmart). Not bad. But now I am using only the wings I have purchased at a store we just discovered, Save-a-lot. A 4 lb bag costs about $6.00! And the wings are huge! Most of the other brands were have the size for more money! And they are delicious! 

Ingredients

20-24 chicken wings, frozen or thawed (flats/drumsticks)

4 tablespoons butter or butter substitute (I use I Can’t Believe it’s Not Butter)

8-10 cloves garlic

2 tablespoons olive oil

1 teaspoon red pepper flakes (more or less depending on how spicy you like it)

1 teaspoon dried oregano

1 teaspoon dried basil

2 ounces marinara sauce or whatever red sauce you may have around. Plain tomato sauce is good too.

¼ cup grated parmesan cheese (we use Locatelli Romano)

Directions:

  1. Heat oven to 400ºF. (I have a convection option on my oven and I use convection roast)
  2. On a large cookie sheet or shallow roasting pan lay out the wings. They can touch and crowd each other because they do shrink a little.
  3. Place in oven and bake for 30-45 minutes for frozen. Flip every 10-15 minutes or so. If using thawed, reduce cook time. Bake to desired crispness.
  4. Meanwhile in a food processor place garlic, olive oil, basil and oregano. Pulse until garlic is finely minced.
  5. Add butter to small saucepan and melt on low heat (careful not to burn). When melted add the garlic mixture and red pepper flakes and cook till heated.
  6. When wings are done remove from pan and place in a large mixing bowl. (You can blot up some of the chicken grease with paper towels if you like also)
  7. Add the cheese to the garlic mixture and add to the wings in bowl. Mix thoroughly.
  8. Return wings to pan, sauce and all and bake another 5-10 minutes but keep an eye on it. You don’t want all the sauce to dry up.
  9. Return to bowl you mixed them in and serve. Or if you want a pretty presentation put on a platter.

Serve with bleu cheese and celery/carrot sticks!

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