Dinner For One ~ Asparagus, Egg and Truffle

When Mister is on business travel or has a late dinner meeting, I usually turn to eggs for a quick dinner. I have never been a bowl of cereal at dinner girl and enjoy my time in the kitchen too much to just pour dinner in a bowl.  Dinner for one doesn’t have to be complicated or time consuming.  A few key ingredients in the pantry and refrigerator make all difference.

Eggs and asparagus are a match made in heaven, eggs and truffle are a match made in heaven and the tomato was perfect…so perfect that I went back to the kitchen for a piece of whole grain bread to get every bit of the tomato juice and truffle oil from the plate.

When you find yourself alone, indulge in this simple, elegant and truffle decadent dish for one.

I always have Truffle Oil and Truffle Salt on hand.  For me, there is nothing as wonderful as the taste and aroma of truffles and while truffle products are a bit expensive, a little goes a long way in elevating a dish from drab to divine!

Ingredients for One:

6 steamed asparagus spears
1 poached or lightly fried egg
1/2 tomato, sliced thin
Pinch of black truffle sea salt
Teaspoon of truffle oil

Preparation:

Layer asparagus and tomato on plate and drizzle with truffle oil. Place egg on top and sprinkle with truffle salt and a pinch of ground pepper.  This dish also works very well with hard-boiled eggs, sliced or chopped and sprinkled on top of the asparagus and tomato slices.

This also makes an elegant brunch or salad dish.

Truffles are wonderful in risotto and pasta as well.  I recently made a Lobster Mushroom and Truffle Risotto and there wasn’t a grain of rice left.  I owe that to the truffle!

Linked to:

Real Food Wednesday, What’s On Your Plate, Works for Me Wednesday, Sweet and Savory WednesdayWelcome Wednesday, Wandering WednesdayGold Star Wednesday, What’s Cooking Wednesday, Raising Homemakers, Potluck Wednesday, Let’s Do Brunch, What I Ate Wednesday, At Home with Haley, No Whine Wednesday, What’s For Lunch Wednesday.

A Meatless Journey, New Cookbooks and Chickpea Spinach Stew

Along with giving up wine for Lent (as part of Rebecca’s Do Without Challenge at Midnight Maniac), we also made a commitment to up our meatless nights from one to at least three a week.  We are not quite a week into both and there is still time for you to “do without” and join the group. It doesn’t have to be meat or wine…any indulgence will do.

For our meatless meals last week, I shot from the hip, pulling a few recipes from online cooking resources. A very kicked-up black-eyed pea and penne salad hit all the notes for a spicy dish (which we both crave and crave often), a fruited couscous stuffed squash deliciously scented with cardamom and yesterday, a zesty citrus chickpea stew with lemongrass, yam and spinach (recipe below).

A very good start for week one!

But this is a long journey and I am not a meatless meal expert. Oh, I have made the occasional meatless meal (butternut ravioli, lobster and truffle risotto, Basque tortilla, and the most decadent Gnocchi a la Parisienne) but never on a regular basis or intentionally.

When we took the pledge, I knew one thing.  We would not eat rice and beans every night.  That was not going to keep the tummies happy. I needed inspiration to keep our meals exciting and there is nothing like holding a gloriously photographed cookbook in my hands for inspiration and motivation to stay the course.

I admit, I have shelves and shelves of cookbooks collecting dust that rarely see the light of the kitchen but none of them are vegetarian (or vegan) and none of them focused on clean eating.  Keeping to my “try before I buy” cookbook resolution (1/2011), I reserved several books on clean eating, vegetarian and vegan cooking from the library.  A few more than several…15 to be exact. Lucky for me,  Mister “volunteered” to make the 2 mile walk to the library with me and with 15 books to bag and carry, I was certainly thankful for his help.

I couldn’t wait to get home, curl up on the sofa under a comfy blanket and devour my “new” books.

An absolutely beautiful book from Linda Long is Great Chefs Cook Vegan. Thomas Keller, Jean-George Vongerichten, Eric Ripert, Charlie Trotter, and many other James Beard award-winning chefs create a three or four-course vegan meal, complete with mouth-watering photographs of each recipe and much more.

And mouth-watering they are…Sweet Pea Ravioli with Pea Cream, Wheat Berries with Truffle and Mustard Emulsion, White and Green Asparagus Terrine, Yukon “Linguine” with Sorrel-Arugula Sauce and Charred Corn Ravioli with Basil Fondue. Certainly no rice and bean dinners in this book.  Who knew vegan could be so gourmet!

Another book I really like is Isa Chandra Moskowitz’s Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes. Mushroom and Cannellini Paprikas, Upside Down Lentil Shepherd’s Pie, Cranberry-Cherry Biryani and Red Wine & Kalamata Tempeh.  I am not sure what to try first!

Currant Sweet Bread, Blueberry and Almond Bread, Savory Asparagus and Mushroom Bread Pudding, Pistachio-Lemon Pesto Pasta are just a few from the The Moosewood Restaurant Cooking for Health. I just might have to join the virtual Moosewood cooking group.

A great assortment from the simple and quick to the gourmet from acclaimed chefs.  Amazing, beyond inspirational and too tummy tempting.

What inspires you for meatless meals?  Do you have a favorite book or online resource?

Lemongrass Chickpea and Spinach Stew.

Recipe adapted from Cooking Light’s Moroccan Chickpea Stew:

Recipe notes:  I substituted a yam for the Yukon potato and added about a cup of chopped spinach about 5 minutes before serving.  The recipe calls for rice or substitute whole wheat couscous.

Yield:

6 servings (serving size: 1 1/3 cups stew, 1/2 cup rice, and about 1 tablespoon yogurt)

Ingredients:

  • 2  teaspoons  olive oil
  • 1  cup  diced yellow onion (about 1 medium)
  • 1  cup  diced carrot (about 1 large)
  • 2  garlic cloves, minced
  • 1 1/2  cups  cubed peeled Yukon gold potato, about 1 large
  • 2  teaspoons  Cambodian Lemongrass spice (see link above)
  • 1 teaspoon cumin
  • 1/8  teaspoon  ground turmeric
  • 1  teaspoon  salt
  • 1  (28-ounce) can diced organic tomatoes, undrained
  • 1  (15 1/2-ounce) can organic chickpeas, rinsed and drained (I prefer to use dried beans to control salt)
  • 1  (14-ounce) can organic vegetable broth (such as Swanson Certified Organic)
  • 3  cups  hot cooked brown rice or whole wheat couscous.
  • 1/2  cup  plain low-fat yogurt
  • 1/2 bunch fresh chopped cilantro

Preparation:

Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot, garlic, and jalapeño to pan; sauté 6 minutes or until tender. Stir in potato and next 7 ingredients (through broth). Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Serve over rice. Top with yogurt and a chopped fresh cilantro.

Linked to: My Meatless Monday, Just Another Meatless Monday, Midnight Maniac Meatless MondaySumos Sweet Stuff, Something I Whipped Up, Made By You Monday, Homemaker Mondays, Your Recipe, My KitchenMeals on MondayHappy Housewife, All Things RelatedTuesday Supper Club, Tempt My Tummy Tuesday, Tuesday at the Table, Tuesday Tasty Tidbit, Tasty Tuesday, Dr. Laura’s Tasty Tuesday, Eat at Home, Slightly Indulgent, Hearth and Soul, Made From Scratch, Tasty Tuesday MOPBeauty & Bedlam Tuesday, Melt In Your Mouth

Fruit and Couscous Stuffed Winter Squash

Continuing on our journey (a short one so far) to make 2011 healthier and cleaner and a bit more meatless (well, meatless at least three days a week),  I created this sweet and savory acorn squash stuffed with couscous, fruits and nuts.

If you have visited before, you may have read Kicked Up Black-Eyed Peas and Pasta Salad, Strawberry Chipotle Chicken or even Turkey Tzatziki Muffins and know that I am trying to reverse a few bad winter habits, primarily that of too much cooking, baking, eating (of the wrong stuff) and not enough exercise.

We all crave comfort food during those cold winter months and well, it is just too cold to get out for a run.  I know, excuses, excuses, excuses.

We are now craving a return to our 2010 routine of clean eating limiting our use of “the wrong whites”, more fruits and veggies and less meat.  We are also easing back into our fitness routine.

This stuffed squash certainly fits our renewed eating goals.  Whole grain couscous, cranberries, dates, mandarin orange segments, sweet and savory notes from five spice powder, tarragon and a pinch of chives.  Not too sweet, not too savory, a pop of tart from the cranberries…perfect for a weeknight meatless meal.  It was also beautiful on the plate and we couldn’t wait to sit down and enjoy.

Recipe Note:  If your not into meatless meals, adding a bit of sausage to the couscous mixture would be perfect. Earlier this year, I made a simple sausage stuffed version.

Ingredients:

  • 1 acorn or butternut squash, halved lengthwise
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/2 cup uncooked couscous
  • 2 tablespoons  dried cranberries
  • 4 dried dates, chopped
  • 1 teaspoon five spice powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon grated orange rind
  • 1/8 teaspoon black pepper
  • 2 tablespoons pecan, halved
  • 1 mandarin orange, zested, peeled, segments separated (I have access to beautiful Satsuma mandarins, use a small orange as a substitute)
  • 1 tablespoon olive oil
  • pinch of tarragon
  • pinch of chives
  • salt and pepper to taste

Directions:

Preheat oven to 350 F.

Remove and discard seeds from squash.  Place squash, cut sides down, in a baking pan. Add hot water to pan to a depth of 1/2-inch. Bake at 350 F for 40 minutes or until tender.

Bring water and salt to a boil. Stir in couscous and next 6 ingredients. Remove from heat. Cover and let stand 5 minutes.

Combine couscous mixture, orange segments, oil, pecans, tarragon and chives. Toss gently. Spoon mixture evenly into squash shells.

Place stuffed squash in a baking pan. Bake at 350 F for 20 minutes or until thoroughly heated.

This really was filling…we did not need anything else to complete the meal.  If you feel it needs a bit more, a simple spinach salad would be a great side.

Linked to:

inked to: Real Food Wednesday, What’s On Your Plate, Works for Me Wednesday, Sweet and Savory WednesdayWelcome Wednesday, Wandering WednesdayGold Star Wednesday, What’s Cooking Wednesday, Raising Homemakers, Potluck Wednesday, Let’s Do Brunch, What I Ate Wednesday, At Home with Haley, No Whine Wednesday, What’s For Lunch Wednesday, What’s Cooking Wednesday, Midnight Maniac Meatless Monday

Strawberry Chipotle Glazed Chicken

It  has finally happened…all of this rich cooking and baking has…well…added a few pounds and if I don’t get back to clean eating, I will be forced to invest in a pair of pajama jeans.  There, I said it, zipping my skinny jeans has become a daily challenge.  The words out of my mouth while trying to squeeze into them are not pretty, not pretty at all!

I did this to myself…I threw my clean eating habits out the window and blamed it on the cold, snowy, winter in Denver. I have no motivation to head out on a run when it is 30 degrees and snowing.  I have no motivation to get on the elliptical.  I haven’t lifted a weight in 3 months.  I allowed these pounds to creep up on me! Arrrgghhhh!!

I love my bedazzled TR skinny jeans so I just can’t let this continue!  My favorite jeans are staring at me, mocking me from the closet. And I have another confession…it isn’t just one pair, it is all of them.  Even the Lucky boyfriend jeans (which, by the way, run big).

YIKES! I. Refuse. To. Buy. New. Jeans!

With spring around the corner (and a return to SoBe), it is time to dust off the Eating Well, Cooking Light and Clean Eating cookbooks and get back on track. Back to light, healthy and Clean Eating principles. Back to working out.  Cheers to my jeans sliding right on without tugging, pulling, squatting and cussing!

So, the question I will be asking myself over the next few weeks is:  Pajama Jeans or ?

Today ? wins with strawberry chipotle grilled chicken.  Fresh, smoky and slightly spicy!  A perfect “re-entry” to light and healthy food. Served simply with EVOO misted steamed spinach.

Strawberry Chipotle Grilled Chicken adapted from Eating Well.

  • 1 cup fresh or frozen (thawed) strawberries, tops removed and chopped
  • 1/2 cup reduced-sodium chicken broth
  • 1/3 cup strawberry preserves (I used no sugar preserves)
  • 2 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 1-2 minced canned chipotle chiles in adobo sauce
  • 1 1/4 teaspoons dried thyme
  • 1/2 teaspoon ground allspice
  • 2 pounds boneless, skinless chicken breasts, trimmed
  1. Stir strawberries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl. Transfer to a shallow nonreactive dish large enough to hold chicken. Add chicken and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.
  2. Preheat grill to high. Oil the grill rack. Remove the chicken from the marinade. Transfer the marinade to a medium skillet.
  3. Bring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half, 12 to 15 minutes.
  4. Meanwhile, reduce the grill heat to medium and grill the chicken until cooked through and no longer pink in the middle, 7 to 9 minutes per side. Let the chicken cool slightly; serve with the sauce.

If you are struggling with the winter hibernation weight blues, join me on my daily culinary journey to take control of my jeans. It will be light, healthy and oh…so…delicious!

Linked to: Tuesday Supper Club, Tempt My Tummy Tuesday, Tuesday at the Table, Tuesday tasty Tidbit, Tasty Tuesday, Dr. Laura’s Tasty Tuesday, Eat at Home, Slightly Indulgent, Hearth and Soul, Made From Scratch, Tasty Tuesday MOP, Delectable Tuesday

Red Pepper, Olive and Feta Stuffed Chicken Breasts

Every now and then I want a dish that doesn’t require too much time in the kitchen.  This 5 ingredient chicken is my “go to” when I want a light and healthy dish with little fuss.  Easy enough for a weeknight dinner but elegant enough for company.

All of the flavors of tapas found in the Mediterranean ~ freshly roasted peppers, kalamata olives and feta cheese tucked inside a chicken breast and grilled to perfection.  Using jarred red peppers cuts the prep down even more for those busy week nights.

Mix it up by using different olives, different cheeses, add pine nuts or capers.

Experiment with this simple dish!

Roasted Red Peppers by Stephanie Richard

Mixed olives.

Olives by Marco Bernardini

Market olives…oh, the choices.

Olives by Michael Cannon

Mediterranean Stuffed Chicken adapted from Cooking Light.

8 servings (serving size: 1 stuffed chicken breast half)

Ingredients:

  • 1  large red bell pepper
  • 1/4  cup  (1 ounce) crumbled feta cheese
  • 2  tablespoons  finely chopped pitted kalamata olives
  • 1  tablespoon  minced fresh basil
  • 8  (6-ounce) skinless, boneless chicken breasts

Directions: Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop.

Prepare grill to medium-high heat. Combine bell pepper, cheese, olives, and basil. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2 tablespoons bell pepper mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove from grill; cover loosely with foil, and let stand 10 minutes.

Serve with a salad and a slice of fresh whole wheat bread.

Cookbook SundaysRecipe Swap SundayPotluck SundaySundays at One, Not Baaad Sundays, Saturday Swap, Sweet Saturday, Seasonal Sundays, Mouthwatering Mondays, Sumos Sweet Stuff, Something I Whipped Up, Made By You Monday, Your Recipe, My Kitchen, Tatertots and Jello, Decidedly Healthy, Saturday Night Special, Whipperberry Friday Flair, Homemaker Mondays, Your Recipe, My Kitchen, Eats Well with Others, Monday Mania, Tute Yourself Tuesday

{Captioned photos used under CC Attribution 3.0}

Cherry Banana Bread with Nutella Swirls

I had every intention of making this banana cherry nutella bread for World Nutella day but for whatever reason the day got away from me and then a week and then well….it was three weeks too late.  I don’t know where the time went but nutella is so darn good that it really doesn’t need a special day to be eaten or baked into a yummy banana cherry bread.

I found the Banana Nutella bread recipe from Barbara Bakes.  I made a few changes by adding 1/2 cup of dried tart cherries and replaced the sour cream with non-fat greek yogurt (Fage) to lighten it a bit more!  Results?  Gooey nutella swirls, plump tart cherries and a mello banana flavor.  A hit for sure.

1 cup mashed ripe bananas (about three small)
1/2 cup brown sugar
1/2 cup low fat sour cream ( I used Fage Zero yougurt)
1/4 cup butter, melted
2 eggs

2 cups all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt

1/2 cup Nutella

Combine first 5 ingredients in a large bowl; beat at medium speed of an electric mixer until well blended. Combine flour and next 3 ingredients; Add flour mixture to banana mixture, stirring just until moistened.

Spoon 1/2 batter into an 8 1/2 x 4 1/2 x 3-inch loaf pan coated with baking spray with flour. Add 1/4 cup Nutella in dollops. Swirl a bit then top again with remaining batter. Add another 1/4 cup Nutella in dollops on top. Swirl again.

Bake at 350º for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack. Bake mini loaves for 35 minutes or muffins for 18 minutes.

Linked to Tatertots and Jello, I’m Lovin it Friday, Friday Potluck, Family Friendly Friday, Fat Camp Friday, Fun with Food Friday, Food Trip Friday, Foodie Friday, Food on Friday, Saturday Swap, Simply Sweet Home, Katie’s Cucina, Sweet Tooth Friday, Friday Favorites, Feature Yourself Friday, Whipperberry Friday Flair, Recipe Swap Thursday, Frugal Friday, Sweet Saturday, Recipes I Can’t Wait to Try

Sea Scallop Ravioli with Creamy Tomato Sauce

I will call this a meal of leftovers but it is so far from a meal of leftovers.

Really… how could sea scallops, fresh roasted tomato coulis and basil puree transformed into sweet and savory scallop ravioli be leftovers?  Nested on the coulis mixed with a bit of heavy whipping cream and chives and topped with a few more dollops of creamy coulis.  A QUICK and easy {leftover} dinner.

Working with wonton wrappers makes ravioli on a busy week night a reality!  I have used them in Butternut Squash Ravioli and Two Way Asian Shrimp Dumplings.  Super easy.

This dish also works very well with a lemon butter and chives topping.  In fact, that is how I served it night one…2 tablespoons of melted butter, 1 tablespoon of lemon juice and 1 teaspoon of lemon zest!

Both were fantastic so pick your favorite sauce!

Scallops by Jeremy Keith

Adapted from My Gourmet Connection.

Ingredients:

1 12-ounce package wonton wrappers (48 wrappers)

1 lb sea scallops, divided

Zest and juice of 1 lemon, separated

2 egg yolks

1/4 cup dry breadcrumbs, unseasoned

1 tablespoon chopped fresh chives

1/2 teaspoon kosher salt

2 tablespoons heavy cream

Preparation:

Rinse the scallops in cold water and pat dry with paper towels and place them in bowl of a food processor.

Add 2 teaspoons of the lemon zest and 1-1/2 tablespoons of the lemon juice to the scallops in the food processor. Pulse 1 or 2 times to combine. Add the egg yolks, breadcrumbs, chopped chives, salt and 1 tablespoon of the heavy cream. Process the mixture until smooth.

Cover a flat work surface with wax paper, dust with flow and have a small bowl of water nearby to seal the ravioli.  Working with one wonton wrapper at a time, mound a half tablespoon filling in the center. Moisten the entire outer edge of the wrapper around the filling. Immediately top with another wrapper and press lightly to seal. Then, using the tines of a fork, crimp the edges all the way around and transfer the ravioli to a plate. Repeat with the remaining wrappers. Place a sheet of wax paper dusted with flour between each layer of finished ravioli. Cover with plastic wrap and refrigerate for about 20 minutes.

While the ravioli chills, bring a large pot of salted water to a boil and make the Tomato Coulis.

Tomato Coulis:

2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 1/2 pounds very ripe plum tomatoes, peeled, seeded and coarsely chopped
Salt and white pepper

Preparation:

In a saute pan, heat the olive oil and saute onion until softened, about 2 to 3 minutes. Add garlic and cook for 1 minute longer before adding the tomatoes. Stir well to combine, season with salt and pepper, and continue to cook until tomatoes have softened and most of the released liquid has evaporated.  NOTE:  I added two tablespoons of cream to the coulis for a creamy sauce.

Once the water has come to a rolling boil, reduce heat so that you have a gentle simmer (you do not want the ravioli to burst) cook 6 to 8 ravioli at a time for 3 minutes per batch.  Using a mesh scoop or slotted spoon, transfer cooked ravioli to individual plates and top with the Tomato Coulis.

Makes 4 generous servings

Linked to Food Trip Friday, Foodie Friday, Katie’s Cucina, Simply Sweet Home, Friday Potluck, Recipe Lion, Fun with Food Friday, Food on Friday

Sea Scallop Crostini with Tomato Coulis and Basil Puree

Monica at Sweet Bites Blog hosts a weekly Gutsy Cooks Club group that gets together to create from The Illustrated Kitchen Bible.

This weeks menu included Scallop Crostini with Pesto and Sun Dried Tomato. Sweet scallops and fresh basil pesto on toasted bread.  A winning combination as it stands but I rarely make a recipe exactly as written and this was no exception.  Inspired by the original, I made a fresh roasted tomato coulis and basil puree.

I swapped the heavier ciabatta for buttery and delicate puff pastry! A sweet and savory SUCCESS!

Tomatoes and Basil for the coulis and puree…

Tomatoes & Basil by Jeremy Keith

Tomato Coulis:

2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 1/2 pounds very ripe plum tomatoes, peeled, seeded and coarsely chopped
Salt and white pepper

Directions:
In a saute pan, heat the olive oil and saute onion until softened, about 2 to 3 minutes. Add garlic and cook for 1 minute longer before adding the tomatoes. Stir well to combine, season with salt and pepper, and continue to cook until tomatoes have softened and most of the released liquid has evaporated.

Basil Puree:

1 1/2 cups basil leaves, washed and dried
2 cloves garlic, minced
1/2 cup extra virgin olive oil
1 teaspoon salt
Freshly ground black pepper

Combine all ingredients in a blender and puree. Transfer to an airtight container and store refrigerated until ready to use, up to 1 day in advance. Bring to room temperature before serving with crostini.

Fresh Scallops…

Scallops by Jeremy Keith

Scallop Crostini (original recipe) from the The Illustrated Kitchen Bible.

Ingredients:

12 slices Italian bread, such as ciabatta, about ¾ in (2cm) thick
½ garlic clove
3 tbsp olive oil
6 sea scallops
1 tbsp fresh lemon juice
salt and freshly ground black pepper
2 tbsp pesto
2 tbsp sun-dried tomato paste
12 fresh basil leaves, to garnish

Directions:
Prepare ahead

Step 1 can be done in advance.

1. Preheat the broiler and position the broiler rack about  6 inches (15cm) from the source of heat. Broil the bread slices in the broiler until toasted golden on both sides. Rub one side of each slice with the garlic clove. Brush the garlic side of each slice with about 2 tsp olive oil.

2. Heat the remaining oil in a large frying pan over medium heat. Add the scallops, sprinkle with the lemon juice, and salt and pepper to taste. Cook for 2 minutes on each side, or until cooked through and tender; keep hot.

3. Spread one half of each toasted bread slice with pesto and the other half with tomato coulis.

4. Cut each scallop in half horizontally and put 1 scallop half on top of each crostini. Grind black pepper over the top. Serve hot, garnished with basil leaves.

Linked to Gutsy Cooks Club, Grocery Challenge, Monday Mania, Home Maker Monday, Hearth and Soul, Tasty Tuesday, Tuesday Night Supper Club, Delectable Tuesday, Tuesdays at the Table, Beauty and Bedlam, Mess Hall to Bistro, Dr. Laura’s Tasty Tuesday, MIz Helen’s Country Cottage

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