Tag Archives: garlic

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

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.

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!

Zucchini Quiche

Now before you think this is just another boring Quiche, think again! This recipe is one of the most incredibly moist, creamy and delicious Quiche recipes I’ve ever made. It was originally a Weight Watchers recipe that I changed a bit. My version came out incredible. My husband loved it and I can’t wait to make it again. The wonderful thing about it is that there is no cream, no milk, no half-and-half at all in this recipe! It is pretty low-calorie and yet tastes so decadent that you’d never believe it good for you! Well it is. A great recipe to make ahead and freeze too! The original recipe was for ‘mini Quiche’. It was supposed to make 48 little tiny Quiche type bites. Great for a brunch or breakfast. I chose not to do that and we had it for dinner. And breakfast, and lunch. You will not miss the crust. Who needs all those extra useless calories! Crust just covers up the taste and creaminess of the Quiche! The Quiche was so fluffy I was amazed. Usually when I make something like this it falls and flattens when it cools a bit. Not this recipe! 

A side note, I have also gone back to Weight Watchers for what seems like the 20th time. I had to make a change. Couldn’t go on just eating everything in sight and expecting the weight to stay off. So I am back on track. In three weeks I have already shed 5.2 lbs and I’m not stopping till I get where I want to be. It’s a good thing all around. But don’t worry, my recipes won’t all be Weight Watcher recipes or “diet” recipes. But they will be leaning toward the healthier and leaner type stuff. Don’t get me wrong, I’m not giving up my cocktails either, so when I find another great one, I will share! Now if I could just figure out a way to exercise while blogging…hmmm…

Ok here is the recipe!

INGREDIENTS:

cooking spray

2 medium uncooked zucchini, peeled and shredded

3 shallots finely chopped (or one small onion chopped)

3-4 cloves garlic chopped

1 cup shredded or grated parmesan cheese

6 large eggs

½ cup all-purpose flour

¼ cup basil, fresh, finely chopped

3 tablespoons extra virgin olive oil

2 teaspoons baking powder

1 teaspoon sugar or sugar substitute

1 teaspoon kosher salt

½ teaspoon black pepper

OMG So incredibly creamy and delicious!

DIRECTIONS:

  • Preheat oven to 375ºF. Coat a glass or non-stick Quiche pan or round casserole dish with cooking spray.
  • Combine all ingredients in a large bowl and pour into prepared dish.
  • Bake until bottom is golden brown and Quiche is cooked through. (I cooked it 30-45 minutes. Check after 30 minutes. Make sure it’s not too loose and watery.)
  • Remove from oven and let cool for a few minutes before serving. The Quiche will continue to set up.

Makes 6-8 servings.

Hearty Pork Soup

Hello all! I am back! It’s been awhile and I have so many recipes I need to get posted! I have no excuse really. I’m out of work again and should have no problem posting more often. But as we all know the plans we have in our heads don’t always mesh with reality. But here we go with a new recipe. I adapted it from a recipe on the Betty Crocker site. If you want the original check out Southwestern Pork Soup.

This soup came about because about a month or so ago I had bought this really inexpensive Boston Pork Butt Roast. It was a pretty big roast to begin with, I think 5 or 6 pounds. And with only two people in my house we had lots of leftovers. (I will post the recipe for that in the near future also) We ate the pork a couple of times the same week, then I decided to freeze the rest before it was lost forever. I think we got about 5 or 6 uses out of it! Well this week I decided I wanted to use up the rest of what I had in the freezer so I searched for any recipe with leftover pork. I would say 90% of the recipes I found were some kind of pulled pork. Not a fan. So I kept looking till I found the soup recipe. And voilà! I created my own version of a delicious hearty soup! I put kale in this soup also. That is another story! Let’s just say trying to make ‘kale chips’ didn’t work out so well and when you put leftover chips in a container, they don’t stay so crisp. So I just chopped them up and added to the soup. I was originally going to add spinach but the kale was there! It was perfect for the soup!

This recipe originally said it made 5 servings. My husband and I have had it twice this week so far, yes it’s only Tuesday! We had it as a meal for dinner and each had two bowls the first night. Second night we weren’t as hungry so only had one bowl each. There is at least another two bowls left! Yummmm…. It thickens up a little the second time around so if you like a little thinner soup, add more broth or water!

INGREDIENTS:

2 teaspoons olive oil

1 pound or so, of pork leftovers, cubed into bite size pieces

4 medium green onions, sliced

1 small jalapeño chili, seeded and finely chopped (I used the jar jalapeño)

3 cloves garlic, finely chopped

¼ cup chopped red onion

4-6 cups reduced sodium, fat-free chicken broth (you can use vegetable broth too if you wish)

1 can (15-16 oz.) white beans (cannellini or great northern)

1 can (15-16 oz.) black beans

1 cup cooked brown rice

3-4 leaves of basil chopped/sliced

1 cup dried kale (you can use it fresh also)

1 tablespoon fresh thyme

1 tablespoon dried cilantro

DIRECTIONS:

  1. In a 3 quart nonstick saucepan, heat oil over medium heat. Add the pork and cook for 3-5 minutes until it starts getting a little browned, stirring occasionally.
  2. Add the onions, chili and garlic and stir well. Cook for a few minutes until the onion starts to become translucent.
  3. Add about 4 cups of the broth, beans, and kale. (I added another cup or so of the broth after I added other ingredients as it needed more liquid. It’s your choice) Heat to boiling and reduce heat. Cover and simmer about 10 minutes or so.
  4. Add the rice, basil, thyme and cilantro. Stir well and heat through. 

Cheesy Zucchini Soup

Last night I made a wonderful delicious soup for the first time. I want to thank fellow blogger Reeni for the inspiration. She posted the original recipe on her blog Cinnamon Spice & Everything Nice and I just had to make it myself. I did change it a bit because I didn’t have the exact ingredients on hand. It still came out incredibly delicious. I was sweating like crazy making this last night, it is Florida and still 80 degrees or so right now, but I kept at it. The recipe is pretty easy, but it does take time cutting up all the stuff. Oh how I wish I had a sous chef of my own to do all that for me!

The original recipe I had called for vegetable broth. I had chicken broth and beef broth. I used chicken broth. It also called for a carrot. Didn’t have any, so didn’t use it. The recipe also called for ¾ cup grated Parmesan cheese OR 1 cup of shredded cheddar, swiss or pepper jack. I couldn’t decide so I used ½ cup Parmesan cheese and ½ cup shredded cheddar! Same thing with the herbs. It originally called for 1 teaspoon dried thyme or basil. I used ½ teaspoon of each. And the one final change or should I say suggestion that I left out was adding ½ cup of half-and-half or heavy cream. The soup didn’t need it and I didn’t need the extra calories! I’d say the recipe makes about 6 nice servings. I had two bowls and my husband had three! There is even enough for another bowl left over! So it’s a keeper! Please check out the original recipe on Reeni’s blog at  Cinnamon Spice & Everything Nice! Mangia!

INGREDIENTS:

Olive Oil, about 3 tablespoons

1 large Vidalia or yellow onion, diced (I used Vidalia)

1 large carrot, diced

1 stalk celery, diced

4-6 cloves garlic, (I used at least 6

½ teaspoon dried basil

½ teaspoon dried thyme

salt and pepper to taste

2 large zucchini (I used 1 large and 2 small)

3 cups vegetable or chicken broth

½ cup grated Parmesan cheese

½ cup shredded cheddar, swiss, pepper jack or any other cheese of your choice

½ cup half-and-half or heavy cream, optional

DIRECTIONS:

  1. In a large saucepan heat the olive oil over medium-low heat. Add the onion, carrot and celery, sauté until tender, about 5-10 minutes. (I cooked it for 10 minutes) Stir often. Add the garlic and sauté until you smell its wonderful aroma.

  2. Add the thyme and basil. Season well with salt and pepper.

  3. Meanwhile peel and dice 1½ of the zucchini (I used 2½). It should be about 5 coups. Shred the rest of the zucchini on the large holes of a grater and set aside.

  4. Add the diced zucchini to the pan and mix well, cooking for about 3-4 minutes. Add the broth and bring to a simmer for 15 minutes.

  5. Turn off the heat and purée the soup using an immersion blender. Careful of hot splatters with this! If you don’t have one carefully transfer the soup in batches to a blender and purée in batches. Return to pan if you used this method.

  6. Once the soup is pureed add the shredded zucchini and the cheese. (You can add the half-and-half here if you wish) Stir well.

  7. Simmer for 5-10 minutes, stirring occasionally.

Makes 4-6 servings

Buttery Garlic Parmesan Chicken Wings

I think just about everyone loves chicken wings. But after a while they can get a little boring. Same thing all the time…We have a favorite wings place here in Florida called Hurricane Wings. (They’re on Long Island in NY now too!) They have lots of different flavors along with the usual hot stuff. So the other night I remembered I had a bag of frozen wings and wanted to make up a batch. Well as most of you know, I love garlic. Can never have too much if you ask me. I also love butter and parmesan cheese. So why not combine them all with the chicken wings! Wonderful idea. What I liked most about this is that I didn’t have to defrost the wings first. I just followed the directions on the bag. Baked them for 45 minutes at 400ºF. My oven also has a convection option so I used the convection roast setting. I also turned them over a couple of times during the cooking. We love crispy wings and if you do them this way you won’t have all the extra fat from deep-frying. I am happy to say they came out awesome! We also served them with the usual blue cheese dressing. I also didn’t have any celery so I cut a cucumber into long slices and that worked just fine.

I’m thinking of making up another batch for tonight! 

INGREDIENTS:

2-4 lbs. uncooked chicken wings (frozen or unfrozen)

6-8 cloves garlic minced (cut back if you don’t like a lot of garlic)

6-8 tablespoons butter, melted

½ cup of grated parmesan cheese of choice

½ teaspoon each dried basil and oregano

DIRECTIONS:

  1. Follow cooking directions on bag of chicken. Different cooking times for frozen or thawed. Place the chicken wings on a cookie sheet or roasting pan and cook as directed. This will take 30-45 minutes.

  2. Meanwhile in a medium bowl combine the melted butter, garlic, basil and oregano. Add ¼ cup of the parmesan cheese. Mix well.

  3. When the wings are done to your liking, we like them crispy, remove from cookie sheet and put them in a large bowl. Add the butter, garlic mixture to the wings and mix well.

  4. Put the wings back onto the cookie sheet, making sure you get all the mixture on them. Sprinkle with the remaining ¼ cup of parmesan cheese.

  5. Broil for about 5 minutes about 3-4 inches from the broiler element. Keep an eye on them so the cheese doesn’t burn.

  6. Remove from oven and transfer to a platter and dig in!

Asian Style Quinoa

Once again I am looking for things to add to my yummy quinoa dishes. That is one of the great things about quinoa. It’s so versatile! Love it!! Anyway, I was making my Asian style pork chops for dinner and decided to have quinoa with it. So I came up with this quick and easy dish to go with it. This recipe used the plain white quinoa, only because I was out of the colorful ones. Use whichever you wish. I’m finding more and more recipes with quinoa and it’s getting easier to find in the regular supermarket which is fantastic! I still like to get mine from Whole Foods (when I take the trek there) because I can get it in bulk. Much better for me. Just look for it in your local grocery store with the rice and you’ll be happy you did!

INGREDIENTS:

1 cup quinoa, rinsed and drained

2 cups fat-free low-sodium chicken broth (gives it a better flavor)

3 scallions sliced, green and white parts

4-5 cloves garlic minced

1 teaspoon freshly grated ginger (it really does make a difference)

1 tablespoon soy sauce*

DIRECTIONS:

1. Place the chicken broth and quinoa in a medium pot.

2. Bring the broth to a boil, lower to simmer, covered. Cook for 15-20 minutes, until all liquid is absorbed.

3. When quinoa is done keep stove on low but add in the garlic, ginger and soy sauce. Mix well. Add the scallions and serve.

*If you want more soy sauce just add it. This is a conservative amount but feel free to add more.

Makes about 4 servings

Best Garlic Smashed Cauliflower, Ever!

So I have been totally slacking in my blogging duties. I apologize. I have many recipes to add and I’m going to start with this one. I love mashed potatoes. My favorite veggie of all time. But what I don’t love is the calories that go with it. For a while I have seen a few recipes from different sources that combine a potato and cauliflower. I know I’ve posted a recipe for my smashed cauliflower before but this one blows it away! I’m not kidding. The majority of the recipe is cauliflower which is low-calorie and good for you. But you will swear there is no cauliflower in this when you taste it. OMG! Oh and it has a bunch of garlic in it too! I made this last night as a side for our pork chops. I was so excited that I forgot to take a picture of it before we demolished it. The recipe makes 4 servings and the picture I have here is what was left. Needless to say I will most definitely be making this again, soon! One of the recipes I found used buttermilk but I didn’t have any so I used fat-free half-and-half. You can definitely use buttermilk or regular half-and-half, whatever you wish. But the great thing about this is that there is about 100 calories per serving! I know! So without further ado here is the recipe I came up with.

(See I told you there wasn’t much left!)

INGREDIENTS:

1 large potato, peeled and cut into small cubes

4 cups cauliflower florets, washed (a small head is probably fine)

¼ cup milk of your choice (buttermilk, half-and-half, regular milk…)

2 tablespoons butter substitute (I use I Can’t Believe it’s Not Butter, light)

 6 cloves garlic, peeled

salt and pepper to taste (I did find that it does need salt so you may even want to add some to the water)

DIRECTIONS:

  1. Place the cauliflower, potato and garlic into a pot large enough to hold it all. Cover with water and bring to a boil.
  2. When it boils, lower the heat to a simmer and continue cooking for about 15-20 minutes. Making sure the cauliflower is very tender and soft.
  3. Drain and return to pot. Add the milk and butter. 
  4. Using a hand mixer or potato masher, mash till smooth! Add salt and pepper as needed.

Serve and be ready to be amazed! Makes 4 servings or 2 very large ones! 

Asian Garlic Salmon with Spinach

Ok, I love garlic. It’s more of a condiment in my house. So if garlic isn’t your thing just reduce the amount in the recipe. I won’t be upset. This is a very simple recipe. It also doesn’t take long to cook so it’s great for a weeknight after a long day at work. I made this the other night after stopping at the supermarket on the way home. I had thought about getting rib-eyes for dinner but they were way too expensive. So I strolled past the fish counter. The salmon jumped out at me so I got a large one pound piece, with the skin on it. You can always get it without the skin if you prefer. Once I got home I cut the piece into 2 equal parts. Salmon is surprising. It doesn’t look like very much but once you start eating it you can get filled up pretty quick. So this recipe was plenty for two people. It came out so moist and delicious. Even my cat Toonces (aka The Driving Cat) loved it! I think she thought we were making it for her as she just LOVES salmon.

So give it a try. It’s fast, easy and good for you too. Lots of those good omegas for you! Plus the spinach if full of vitamins and iron. All good!


Ingredients:

1 pound fresh salmon (with or without skin), cut into 2 equal pieces

   Marinate the salmon in 3 tablespoons soy sauce, and 1 tablespoon each of garlic powder and ground ginger. I usually do this in a large ziplock bag. Marinate for 10-20 minutes.

1 package fresh spinach (I think they are usually 12-16 ounces)

6-8 cloves garlic, chopped

2 large scallions sliced

3 tablespoons olive oil

 

Directions:

  1. Saute garlic in the olive oil until lightly golden in a large skillet.
  2. Add the spinach and cook a few minutes, mixing well with the garlic until it just starts to wilt.
  3. Add the salmon on top of the spinach and cover.
  4. Cook on medium-low heat for about 10-15 minutes until salmon is a light pink. Careful not to overcook. The spinach should all be wilted by now.
  5. Put spinach on plate and top with salmon. Top salmon with scallions.
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