Here are some of the cooking links and blogs I enjoy. Feel free to use the contact form to suggest others you think I may like.
- Abundant Harvest Organics Kitchen
Stone Fruit Storage Tips: The peaches, plums, pluots, nectarines, and apricots that will continue to make an appearance in this summer’s end require a little extra love and attention. Here are some tips for treating your stone fruit right. Treat each piece of fruit as an individual, rather than waiting around for the group as a whole Each piece of fruit will ripen at its own pace. Continue Reading... - Baked Bree
Flank Steak with Garlic Butter Sauce: If you have been to my house for dinner in the last few months, there is a good chance that I have made you this steak for dinner. I think that this was my 5th time making this. I love this recipe. It is easy, and incredibly delicious. I like to use flank steak, but you could use skirt, [...]... - Cake Wrecks
All Hail The Pink King!: Ever write an I and a C so close together that they kind of look like the letter K? Why do I ask? Oh, no particular reason. Thanks to Allison E. for the royal screw-up. (And how do you figure the baker knew to use pink icing?)... - Closet Cooking
Avocado and Goat Cheese Alfredo Pasta: Not too long ago a reader asked me if I had ever combined avocado and goat cheese in a pasta dish, which I had not, but since I am a huge fan of both ingredients I was immediately intrigued. I have used avocado and goat cheese in a lot of recipes together but mostly where other ingredients were the star of the show with the avocado and goat cheese there as backup and it was about time to let them shine together. I already had plans for dinner that night but I had both avocado and goat cheese on hand so I threw them into the salad that I was h... - For The Love of Cooking
Garlic Rice with Sautéed Onions, Sun-Dried Tomatoes, and Toasted Pine Nuts: I really loved the Garlic Rice I recently made so I decided to make it again but this time added a little pizazz to it by adding sautéed onion, sun dried tomatoes, toasted pine nuts, and fresh parsley. It turned out delicious. I loved the flavors and textures the different ingredients gave to this dish. It was a [...]... - Poor Girl Eats Well
Recipe: Chipotle Mushroom Sub Sandwich with Chunky Pico de Gallo: Pin ItMoving sucks. Granted, when the dust has settled and I actually have a couch to lounge on again, it will be a wonderful move. It’s just that this was one more curve ball life threw my way that I could have done without. In my last post, I mentioned that I had a bunch [...]... - Skinny Taste
Roasted Red Pepper and Prosciutto Stuffed Chicken Breast: Chicken breast stuffed with melted cheese, roasted red peppers, prosciutto and baby spinach. Words cannot describe how good this is, and it's really not complicated to make. I just returned from a four day weekend to Disney in Orlando with my family. It was both work and play, and it was really nice to get away for a few days to spend some quality time with my youngest daughter Madison and my husband Tommy. We stayed at the Grand Floridian which was beautiful and had so much fun in the parks. On our return seeing the devastation that jus... - Slow Cooker from Scratch
Slow Cooker Vegan Barbecue Lentils from The Healthy Beehive: Crockpot BBQ Lentils make a delicious meatless meal! (Photo from The Healthy Beehive.)For everyone who's a fan of baked beans, Crockpot Vegan Barbecue Lentils from The Healthy Beehive uses the same idea of pairing beans with tomatoes, mustard, ketchup, vinegar, molasses, and spices for a delicious side dish, or do like Jane does and eat them for a meatless lunch. This recipe starts with a pound of lentils, so there will be plenty of leftovers. I love lentils and I've never thought of seasoning them this way, so I think this soun... - Smitten Kitchen
greek salad with lemon and oregano: Greek Salad with Lemon and Oregano Serves 2 generously, 4 as starter or side 1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped 1/2 a green bell pepper, chopped 1 cup (about 6 ounces) cherry or grape tomatoes, halved 1/4 cup kalamata olives (you can also serve these alongside) 1/4 small red [...]... - The Pioneer Woman Cooks
Loaded Nachos: I take nachos very seriously. Very, very seriously. No, I’m serious. Don’t even joke about it. I’m not even kidding. I’m being serious here. Dead serious. Actually, no I’m not. Just kidding! See? That right there is the perfect example of why I’m terrible at prank calls. I can’t keep it going. My sister Betsy could keep a prank call going for hours if she ever had the chance. She never cracked. Not once. But…...