Category: Recipes

Blood Orange Mojito

My backyard garden has always just been okay, but this year my trees are full of ripening fruit, my herbs are healthy and I have been looking for more ways to use my bounty.

I was able to use a few of the Meyer lemons in yesterday’s Chicken Under Pressure “Mamba Style” and Lemon Artichoke Risotto, as well as in a recipe for Sauteed Shrimp in Buttery Lemon Pepper Sauce that I have on deck for tomorrow.

The blood oranges are a little bit tougher challenge.

I was cleaning up the mess from the enthusiastic toasts after Kobe Bryant’s triumphant 60 point final game performance that included the game winning shot and, as I went to put away the bourbon, the tall white bottle of Malibu Rum caught my eye.  AHA MOMENT.

Malibu Mojitos, with the hint of coconut, are my favorite poolside treat and the sweetness would offset the tart bite of the blood oranges!

  • In a highball glass, muddle 5 mint leaves with a splash of simple syrup
  • Fill glass 2/3 full of ice
  • Fill a cocktail shaker half way with ice
  • Squeeze juice from 1 Ripe Blood Orange into the shaker then add
  • 1 TBLS Rose’s Sweetened Lime Juice
  • 1 TBLS Simple Syrup
  • 1 1/2 ounces Malibu Coconut Rum

Put the top on the cocktail shaker and shake the drink vigorously for about 15 seconds until drink is well mixed and chilled.

  • Strain into the highball glass
  • Garnish with 3 fresh or frozen raspberries, 1/4 slice of blood orange and mint leaves
  • Top with club soda and give a quick stir

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Chicken Under Pressure “Mamba Style”

I’m not feeling a lot of inspiration to create today, but have some chicken in the freezer, plenty of citrus on the trees, dry goods and spices in the cupboards, so dinner shouldn’t be a big ordeal.

I’m employing my handy dandy pressure cooker so I can make dinner ahead and not have to worry about it during all of the pre-final game Laker festivities honoring The Black Mamba,  Kobe Bryant that I’ll be glued to tonight, tissues close at hand.

Chicken Under Pressure “Mamba Style”

  • 6 Frozen Boneless-Skinless Chicken Thighs
  • 2 TBLS Extra Virgin Oil
  • 1 Chicken Bullion Cube
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Ground Allspice
  • 2 tsp Dried Tarragon Leaves
  • Juice of 2 Small Ripe Lemons (About 1/4 Cup)
  • Zest of 2 Small Lemons
  • 1 Cup Water
  1. Turn the pressure cooker on to “Brown” setting
  2. Pour 1 TBLS of the Olive Oil into the bottom of pan
  3. Put frozen chicken into pan to begin defrosting
  4. Add the bullion cube then sprinkle 1/2 tsp of the garlic powder & onion powder, 1/4 tsp of the pepper and allspice, and 1 tsp of the tarragon over the top of the chicken
  5. After 3 minutes turn the chicken over
  6. Sprinkle the remaining 1/2 tsp of the garlic powder & onion powder, 1/4 tsp of the pepper and allspice, and 1 tsp of the tarragon over the other side of the chicken
  7. Brown for another 3 minutes then turn chicken over one more time
  8. Grate the lemon zest into the pan (on top of the chicken)
  9. Squeeze the juice from the zested lemons into the pan
  10. Add the Water and close & lock the pressure cooker
  11. Set to medium – high setting and, when pressure cooker reaches temperature, set time to cook for 10 minutes
  12. When cooking is completed unplug the pressure cooker and allow to sit, without releasing pressure, for 10 minutes.
  13. After rest time, release the pressure and remove the chicken to a covered dish

 Lemon Artichoke Risotto

  1. Add enough water to the reserved liquid in the pressure cooker to equal 3 cups.
  2. Add 2 Cups Dry Arborio Rice
  3. Set pressure cooker to Rice setting
  4. When cooker reaches desired temperature/pressure, cook rice for 9 minutes
  5. When cycle is complete unplug and release most of the pressure but do not unlock or open machine
  6. After 10 minutes finish releasing pressure and unlock/open pressure cooker
  7. Add 1 jar quartered Artichoke Hearts in Water (drained)
  8. Grate the zest from one medium lemon into the rice
  9. Stir in 1/2 Stick Butter
  10. Stir in 1/4 to 1/2 Cup grated Parmesan Cheese
  11. If desired, add more heated chicken broth to make the rice creamier
  12. Keep covered until ready to serve with the chicken

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Lightened Without Losing Taste!

finishedcasseroleI woke up this morning to raindrops and remembered that my Mom used to make us Tuna Noodle Casserole on rainy days.  That started a mad craving but I wasn’t sure I had everything to make it.  UG!

After surveying the cupboards and refrigerator, and preparing the emergency replacement for one of my main sauce ingredients from yesterday’s blog post, I was good to go and well on my way to satisfying my craving with the unintended bonus of lightening the recipe and making the soup gluten free, so I didn’t feel quite so guilty having seconds.  Yes!

Mom’s Lightened T.N.C.

  • 1 – 12 to 16 oz package Extra Wide Egg Noodles (Gluten Free if desired)
  • Scratch Condensed Cream of Celery Soup (follow link)
  • 3/4 Cup Milk
  • 4 – 2.6 oz Single Serve Pouches Starkist Low-Sodium Chunk Light Tuna in Water
  • 1 Cup Mayonnaise
  1. Prepare the noodles per package instructions
  2. Drain most of the water off in a colander
  3. Return noodles to the pan
  4. Warm the soup (if not already warm) over low heat
  5. Add the milk, contents of the tuna pouches, and mayonnaise and stir until combined
  6. Bring to a boil then remove from heat
  7. Using a heat proof rubber spatula, pour contents of soup pan over the noodles and gently fold it into the noodles.

Can be eaten hot or, as I prefer it, cold from the refrigerator!

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AARGH! I Forgot ___ at the Store!

We’ve all done it.  Started a recipe thinking we had everything we needed only to get to a critical stage and found out we are missing a key ingredient.  A string of curse words later, after checking with the “go-to” neighbor, we are begging our kids who drive or our spouses to run to the store for what we desperately need to save our cooking creation.

I found a couple of resources online for the most common substitutions (thank you Kraft Foods & Life Hacker!):

Today I ran into an even tougher situation.  I had no Condensed Cream of Celery Soup to make the comfort food I was having a big craving for: my Mom’s Tuna Noodle Casserole.  But I had no one to bail me out!  No one was home next door, my son has moved a state away (to avoid the emergency runs to the store??? hmmm… ) and my husband was still at work and nowhere near to coming home.  FML!

Time to create a fix from what I had in the cupboard…First things first, I needed a creamy, thick base for the soup.  Milk & Cornstarch would take care of that.  The rest should be a piece of cake, right?  Just some seasonings and the main ingredient, chopped celery.

Scratch Condensed Cream of Celery Soup

  • 1 cup cold milk
  • 2 Tbsp cornstarch
  • 3/4 C chopped celery
  • 2 TBLS olive oil
  • 1 1/2 Tbsp butter
  • 1 chicken bouillon cube
  • ⅛ tsp black pepper
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • 1 tsp Salt-Free Seasoning (Mrs. Dash type) I use McCormick Perfect Pinch Original All Purpose
  1. In a small pan, saute’ olive oil and the celery for 2 minutes over medium-high heat.
  2. Reduce heat to low and add the bouillon cube (crushed), pepper, onion powder, garlic powder, and all-purpose seasoning.  Stir to combine and let it continue cooking until you complete the next step.
  3. In a small saucepan, over medium heat, combine the cold milk and the cornstarch.
  4. Bring to a boil, whisking constantly then whisk in the butter it melts and the sauce begins to thicken
  5. Immediately add the celery mixture.to the sauce and cook another 30 seconds.
  6. Remove from heat and set aside to cool until you need it for your recipe.

It took 10 minutes start to finish, made just a bit more than a 10.75 ounce can from the store, had no preservatives, no added salt and was lower in fat and calories because I used 2% milk to make it.  Win-Win!

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Carrot Pineapple Slaw

ribdinnerI needed to add some color to what was going to be an otherwise bland (but really delicious) looking plate tonight, but my husband asked that it not be the things I had ready to whip out: Asparagus and Green Salad.  Ug!

Having just put all of my creative brain power into making Zucana loaves and the spicy sweet sauce for BBQ ribs, I was just not feeling it.

I looked into the refrigerator and saw a lot of produce, dairy products, some leftovers and then inspiration struck when I found:

  • 2 Pound Bag of Carrots
  • Oikos Triple Zero Greek Yogurt Cups
  • A Small Can of Crushed Pineapple

Aha!  In 10 minutes there would be color on my dinner plate!

Carrot Pineapple Slaw

In a large mixing bowl combine

  • 6 Cups Shredded Carrots (About 10 Large Carrots Peeled/Grated)
  • 1 Small Can Crushed Pineapple (Drain first)
  • 1/2 Cup Golden Raisins
  • 2 – 5.3 ounce Cups Vanilla Oikos Triple Zero Greek Yogurt

You can use any yogurt you want to.  I like the Oikos because it doesn’t add any fat, sugar or additional sweetness to the salad.  I use a rubber spatula to combine everything.

My husband didn’t even complain about it 😉  Bonus!

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Did You Know…?

freezer_openThere are many foods I didn’t know could be frozen, saving me from the inevitable time when I need something like buttermilk, which I never have on hand when I come across a recipe that calls for it.  Learning this led me on an internet search to see what other seldomly stocked foods can be frozen for use later.

You Can Safely Freeze:

  • Buttermilk:  Fill an empty ice cube tray.  Freeze overnight and transfer frozen cubes to a freezer bag.  Keeps up to 3 months and each cube slot measures 1 ounce (1/8th of a Cup)
  • Bananas:  Freeze them overnight when they are at their ripest point (when skin is browning but not going bad) in their skins. Using a sharp knife slice the frozen bananas in half lengthwise and peel off the skins.  Store in freezer bags for use in smoothies.  Homemade Frozen Bananas: Put two frozen halves together with a popsicle stick between them and coat with melted chocolate. Immediately sprinkle with/roll in nuts, coconut, or rainbow/other sprinkles and place on a pan lined with waxed paper.  Freeze an hour or two and enjoy for dessert.
  • Butter: This is particularly good to know since I rarely need unsalted butter and buy it 1 pound at a time (4 – 1/2 Cup cubes) when it’s on sale.  Now I can cut cubes in half  (1/4 C portions) and freeze them in freezer bags for later use!
  • Cheese: Don’t freeze whole chunks – it crumbles when you defrost and try to slice it.  Instead grate or shred it and freeze in 1 Cup portions in zip bags for recipes at a later date.
  • Eggs:  Remove the shells and freeze individually in snack sized zip bags.  You can also freeze egg whites separately from their yolks.  I’d recommend marking the bags with the number of egg whites or whole eggs you freeze per bag to make using later easier.  Frozen “pre-made” omelettes:  In a large measuring cup crack the desired number of eggs and whisk .  Stir in 2 TBLS milk, 1/4 Cup each chopped bell pepper (or any pepper you desire) and chopped ham (bacon, turkey, chicken breast, ground beef, sausage, etc.) and 2 TBLS chopped onion (if desired).  Pour into sandwich sized zip bags and freeze until needed. Great weekday breakfast option.  You can remove a bag to the refrigerator the night before to thaw, pour into a preheated pan to cook, sprinkle with a bit of frozen grated cheese & eat right before running out the door the next morning.
  • Garlic: Separate cloves but leave skin on and freeze in a doubled zip bag to keep freezer odor free.
  • Wine:  Unlike hard alcohol, wine does freeze solid.  Freeze in 1 ounce portions in an ice cube tray and transfer to a freezer bag to use in sauces or other recipes.
  • Yogurt: Measure it into 2 to 4 TBLS (aka 2 to 4 oz or 1/4 to 1/2 Cup) portions and freeze in zip bags.  Don’t forget to mark the bags for later recipe use.
  • Lunch meat: Can be safely frozen in zip bags for up to 2 months.
  • Bread:  You can freeze a loaf of sliced bread for up to 3 months and you don’t even need to thaw it before eating it. The freezer is a better storage option than the fridge, which can dry bread out.
  •  Milk / Half & Half:  Milk can be frozen for 3 months.  Half & half stays good for 4 months in the freezer, but never freeze heavy cream.  Cream doesn’t freeze well at all.  I never understood why my mother-in-law always shook the milk before pouring out of the carton, now I do!  She kept it frozen in the chest freezer in the garage and was breaking up the ice.
  • Grains:  Quinoa, farro and bulgur last 3 months in the cupboard but up to 6 months in the freezer!
  • Tofu:  Chop it in chunks and freeze for up to 5 months to add to smoothies, soups, stews, etc.
  • Tortillas:  That at room temperature, not in the microwave.

Important things to remember about freezing any food are:

  • Make sure you are using a bag or container meant for freezer use to ward off freezer burn, keep smells from escaping into the freezer, and keep your food fresher longer
  • Remember to mark the date frozen as well as the last date you should use the food directly on the bag or on a piece of tape with a permanent marker.
  • Don’t over stuff your freezer.  A well organized freezer gives you the ability to easily see what you have on hand and helps food freeze faster/stay frozen because cooled air can flow between and around the packages.

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

Fall Off the Bone Beef Ribs

My husband loves a meaty beef rib, but our grocery store rarely has them and, if they do, they have been previously frozen.  So, you can probably guess, I was pretty excited to find a single slab of freshly cut beef ribs while grabbing some last minute Easter dinner supplies this past Sunday.

We eat pretty healthy during the week, so it’ll be a surprise tonight when he gets a weekday treat of a hearty meal of meat and potatoes.

Fall Off the Bone Beef Ribs

  • 2 Pounds Beef Ribs cut apart at the bones (6-8 Bones)
  • 3 Blood Oranges – 2 peeled/1 sliced (with skin on)
  • 1 Granny Smith Apple, cut into 8 pieces
  • 1/4 Medium Yellow Onion, chopped
  • 2 Cans Stoli Ginger Beer
  • 1/4 Cup Lower Sodium Soy Sauce
  • 2 Cloves Garlic chopped
  • 2 TBLS Olive Oil

Prepare the ribs

  • With the lid open, heat the pressure cooker to the Brown setting
  • Put the oil, garlic and chopped onion into the pressure cooker and cook until onion becomes translucent (about 5 minutes).
  • Add the sliced apples, the 2 whole/peeled blood oranges, the sliced orange (with peel on), the soy sauce and the entire contents of both cans of ginger beer.
  • Cook until mixture comes just to a boil.
  • Place the sectioned ribs into the pan – they do not need to be completely submerged.
  • Close and lock the lid.
  • Set to cook on high pressure.  When pressure is reached, cook ribs for 50 minutes.
  • When the cycle is complete, unplug the pressure cooker and allow the unit to return to equal pressure for about 15 minutes, then manually release the remaining steam and open the lid.
  • Using tongs, remove the ribs (the meat should be barely holding on) to a 9 x 11 Pyrex baking dish.

ribs2ribs3ribs1Prepare the sauce for the ribs

  • Using a fat separator (see how to video here) with the stopper firmly pushed into the spout, pour the remaining juices from the pressure cooker pan through the strainer/lid.  If strainer becomes too full, take it off the cup portion and throw the contents of the strainer away – you don’t need them anymore.  Continue straining the juices until the pressure cooker is empty.  I strain mine twice (by pouring from separator back into the cooking pan then re-straining) to catch any chunks that might have been missed.
  • Pour contents of fat separator into a small saucepan.
  • Over medium high heat, bring juices to a low boil.
  • Add 1/2 tsp Dried Red Pepper Flakes.
  • Add 1/2 Cup Packed Brown Sugar.
  • Combine 3 TBLS Cornstarch with just enough Cold Water to make a smooth syrup.
  • Whisking constantly, slowly pour the cornstarch mixture into the boiling juices.
  • Return to a full rolling boil (whisking constantly) and then allow to boil for 1 1/2 to 2 minutes then remove from heat.

Finish the ribs

  • Using a ladle, pour a generous amount of the sauce (but not all of it) over the ribs in the pan.
  • Cover the pan with foil and put ribs in the oven on low heat (250°F) until you are about 30 minutes from eating.
  • When you are about 30 minutes from eating, remove the pan from the oven, remove the foil and turn oven temperature up to 450°F.
  • Return the uncovered ribs to the oven and bake about 10 minutes to allow the sauce to adhere more solidly to the meat.

I’m serving the ribs with garlic mashed potatoes and carrot/pineapple slaw.  Heat the reserved sauce in the microwave until warm and bring to the table to serve with the ribs.

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Gluten Free Zucnana Bread

banzucminisI love a moist piece of banana bread slathered with soft cream cheese.  The only problem I have is, with the number of bananas I buy each week, using the overripe ones for plain banana bread every week or two is getting boring.

My grandma was one of those 1970’s women who broke out of her 1950’s homemaker role and became a more modern woman.  She was different from my friends’ grandmas to say the least:  She played tennis, loved fitness, drove a flashy sports car, loved vacationing and baking herself to a golden tan in the sunshine, had a job outside the home, and pretty much spoiled my brother, sister and I rotten.  My modern grandma made her own yogurt, dried her own fruit, and tried her hardest to get us to eat more vegetables. I’m pretty sure she is why I am so fearless and experimental in the kitchen – I’d eat anything new or different that she fed me.

My Grandma Skip used to make a wonderful, sweet, moist zucchini bread every summer.  It was one of my favorites, even if it did have walnuts in it!  I wonder how bananas would taste with zucchini.  And, as if that wasn’t enough of a challenge, I wonder if I can make it gluten free so I can share it with my friends who have issues with gluten.  Looks like another experiment!!  Off to the kitchen!

Gluten Free Zucnana Bread

  • Shred 2 medium zucchini in your food processor, Vitamix or using a hand grater.
  • Let sit in a colander in the sink so any moisture released can drain off.
  • Grease your 9×5 inch standard or 5.75 x 3 inch mini loaf pans with baking spray (I use coconut oil spray).
  • Preheat oven to 325° F

In medium mixing bowl combine:

  • 1 & 1/2 Cups All-Purpose Gluten Free Flour
  • 1 & 1/8 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1 Cup Oats (I use Bob’s Red Mill Extra Thick Rolled Oats)

In same bowl add:

  • 1/4 Cup Agave Syrup
  • 1/3 Cup Pure Maple Syrup
  • 2 Eggs (Room temperature is ideal)
  • 1/2 Cup Coconut Oil (Room temperature/melted)
  • 1 tsp Vanilla
  • 3 Medium Bananas Mashed (not overripe, but with browning skins)

Using a large wooden spoon, stir in each addition until well combined.  Batter will be thick.

  • Stir shredded zucchini in by hand (using a large rubber spatula or wooden spoon)
  • Pour into greased loaf pan (s)
  • Bake on center rack in oven for 55 – 65 minutes (9×5 inch pan), or until wooden pick inserted in center comes out clean.  Like most ovens, my temperature is sometimes a few degrees off, so I start checking for doneness at about 55 minutes.

When finished baking remove pan (s) to a wire rack to cool about 30 minutes, then remove from pans and cool completely on the wire racks.  When cooled, wrap loaf (s) in foil then put into a zip bag and store in the refrigerator.  These loaves freeze well – wrap first in waxed paper (seal all edges), then foil and finally a securely zipped freezer bag.  Enjoy within 3 months.

I serve with whipped cream cheese, although you can make a simple glaze to drizzle over while the loaf (s) while still warm.

  • 1/4 Cup Cream Cheese
  • 2-3 Tsp Milk
  • 1/4 – 1/2 Cup Confectioner’s (Powdered) Sugar.  Add more or less milk as needed

TIP 1:  I normally use 1 Cup of Sugar in my Banana Bread.  When substituting Agave Syrup or Pure Maple Syrup (or a combination of both) for granulated sugar, make sure that you decrease the water (juice or other liquid component) by 3 TBLS (per 1 C equivalent/ sugar), add 1/8 tsp of baking soda (per 1/2 C equivalent sugar), and reduce your baking temperature by 25° F.  I have already made those adjustments above.  There is a really handy chart for sugar substitutions here.

Tip 2:  When using mini loaf pans instead of a standard 9 x 5 loaf pan, reduce the baking time by 25% (so in this case the baking time would be 43 – 53 Minutes – I start checking loaves for doneness at about 45 minutes).

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Simple Salmon Croquettes

salmoncroquettesI have a standby recipe I use for salmon patties that stand up to being cooked on the grill, but I got really behind this Easter and couldn’t find that recipe when it came time to prep.  Never one to be timid in the kitchen, and knowing that my husband would tell me if they sucked, I gathered my ingredients and started throwing them into my Vitamix.

Sriracha Cream Sauce

  • 2/3 Cup Sour Cream
  • 2 TBLS Fresh Squeezed Lemon Juice
  • 2-3 TBLS Fresh Dill Chopped
  • 2-4 TBLS Sriracha Hot Sauce (depending on how spicy you like it)

Combine and refrigerate until you are ready to serve dinner

Simple Salmon Croquettes

Combine these ingredients in your Vitamix (or food processor/blender) in the following order:

  • 1 Medium Zucchini (or Yellow Squash) cut into chunks
  • 2 Shallots (peeled & halved)
  • Juice of 1 Medium Lemon
  • 3 tsp Worcestershire Sauce
  • 2 Large Eggs
  • 1/2 Cup Shredded Parmesan/Romano/Asiago Blend Cheese
  • 2 tsp Ground Pepper
  • 4-5 Stems Fresh Dill (remove leaves from stems)

When the ingredients are well combined, add:

  • 2 Pounds Fresh Salmon Fillet (skin removed)
  • 2 Cups Panko Crumbs

Heat 2 TBLS olive oil in a large skillet (I used cast iron, but it doesn’t really matter).

When pan is well heated, scoop golf ball sized (or so) amounts of the mixture into your hands and flatten into 1/4 to 1/2 inch thick patties.  The thinner they are the faster they will cook.  I use about 1/2 inch as my guide.  Fill the pan with patties and fry over medium heat for 3-5 minutes per side.  Because the ingredients are minced, they cook fairly quickly.   Once each side is browned, remove patties to a paper towel lined plate and continue in batches until all of the mixture is cooked.

Serve immediately on a mound of  yesterday’s Simple Sweet Potatoes and beside a crisp green salad for a light, yet hearty, mid week meal.

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Simple Sweet Potatoes

whippedsweetpotatoesUsually when I make my mashed or whipped sweet potatoes, I go through the whole peel, chop, boil routine that takes a lot of time and effort.

Yesterday I got my Easter dinner stated a few hours later than I usually do and the pressure (no pun intended) was nowhere near what it would have been because I knew I had my time saving secret weapon in the bullpen!  Another reason to LOVE my new T-Fal electric pressure cooker!

Steaming, instead of dry pressure cooking on the rack, while I prepared our main dish saved me more than an hour in prep time.  That alone was worth it, but the resulting creaminess of the potatoes allowed me to remove some of the higher fat ingredients I normally would have used to whip them in to submission using my stand mixer.

Super Fast & Easy Whipped Sweet Potatoes

  • 2 Large Sweet Potatoes (or Yams)
  • 2 Cups Water
  • 1/4 Cup (1/2 Stick) Butter
  • 3 TBLS Brown Sugar (Light or Dark)
  1. Pour water into bottom of pressure cooker pan and place open steamer basket inside
  2. Wash your sweet potatoes and prick the skin a couple of times with a fork
  3. Place sweet potatoes into the steamer basket and close/lock the pressure cooker
  4. Set pressure cooker to high and, once it reaches temperature, cook for 30 minutes
  5. When timer sounds unplug the pressure cooker and set it aside to come back to normal pressure naturally while preparing the rest of your dinner.
  6. When you are 10 minutes from serving your dinner, open the pressure cooker and remove the potatoes to a medium sized bowl.
  7. The potatoes should be so soft that you can easily slide the peels off without need of any tool/utensils.
  8. Place the butter and peeled potatoes back in the bowl and, using a fork (you won’t need anything more – trust me!) whip the two together until the butter melts.
  9. Stir in the brown sugar and cover until you are ready to serve.
  10. If you want to kick them up a bit, add a pinch of nutmeg and/or cinnamon.

These are so creamy that they could easily be cooled and serve to a baby just starting table foods, but can be hearty enough to accompany turkey, ham, beef, pork or the salmon patties I rested on top.

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood