Archive for the 'chicken' Category

11
Jun
12

Spicy Aromatic Chicken


Some dishes not only taste great, not only smell great, they are also easy to prepare. What could be better than combine all three for a summer meal when you want to stay away from the kitchen heat as much as possible?

I found the following recipe in The Big Book of One Pot:

Spicy Aromatic Chicken

Serves 4

Ingredients

  • 4-8 chicken pieces skinned
  • 1/2 lemon, cut into wedges
  • 4 tablespoons olive oil
  • 1 onion, coarsley chopped
  • 2 large garlic cloves, finely chopped
  • 1/2 cup dry white wine
  • 14 ounces canned chopped tomatoes in juice
  • pinch of sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon  ground cloves
  • 1/2 teaspoon ground allspice
  • 14 ounces canned artichoke hearts, drained
  • 8 black olives, pitted
  • salt and pepper, to taste

Directions

  1. Rub the chicken pieces with the lemon. Heat the oil in a large, flameproof casserole or lidded skillet. Add the onion and garlic and cook for 5 minutes, until softened. Add the chicken pieces and cook for 5-10 minutes until browned on all sides.
  2. Pour in the wine and add the tomatoes with their juice, along with the sugar, cinnamon, cloves, allspice, salt and pepper and bring to a boil. Cover the the casserole and simmer for 45 minutes to 1 hour, until the chicken is tender.
  3. Meanwhile,cut the artichoke hearts in half. Add the artichokes and the olives to the casserole about 10 minutes before the end of cooking, and continue to simmer until heated through. Serve hot.

Your kitchen will be filled with an inviting aroma, your palate will enjoy it. What more could you ask?

Enjoy, gentle reader, enjoy!

CS

16
Jan
12

Chicken and Cavatelli


Perfect comfort food for these cold winter days, delicious too! I found this recipe in Food & Wine: Qick from Scratch Chicken Cookbook:

Chicken and Cavatelli

So comforting, this dish reminds us of Grandma’s chicken and dumplings. In fact you can substitute frozen dumplings for cavatelli.

Ingredients

  • 5 cups canned low-sodium chicken broth or homemade stock
  • 1 bay leaf
  • 1 onion, cut into thin slices
  • 2 ribs celery, cut into 1/2 inch pieces
  • 3 carrots, cut into 1/2 inch pieces
  • 1 teaspoon dried sage
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 4 bone-in chicken breasts (about 2 1/4 lb in all)
  • 1/4 lb frozen cavatelli, egg noodles or dumplings
  • 2 tablespoons margarine, softened
  • 2 tablespoons flour

I made it with homemade dumplings last eve... Mmmmmmm!

Directions

  1. In a large pot, bring the broth, bay leaf, onion, celery, and carrots to a simmer. Simmer for 5 minutes. Add the sage, salt, pepper, and chicken breasts and simmer, partially covered until just done, about 25 minutes. Turn the chicken breasts a few times during cooking.
  2. Meanwhile in a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain
  3. In a small bowl, stir the margarine and flour together to form a paste. Remove the bay leaf from the pot. push the chicken to the side and then whisk the margarine mixture into the liquid. Simmer until thickened, 1 or 2 minutes. Stir in the cooked cavatelli and simmer until just heated through.

Frozen Pasta

Several brands of frozen cavatelli, flat egg noodles or gnocchi are available in supermarkets. Unlike dried pasta, these products have an appealing doughty chew that we find just right with this type of saucy stew. Cook the the frozen pasta separately according to package instructions, drain, and then stir into the pot with the chicken.

Coming back last evening, from a very cold day, making the above recipe with my own homemade dumplings was comforting and delicious.

Enjoy, gentle reader, enjoy!

CS

07
Jul
11

The Kosher Scene’s Prix Fixe Special at 18 Restaurant


It’s summer and you don’t feel like cooking every evening, besides the kids are likely in camp and it’s just the two of you at home. Why not let someone else do the cooking and avoid the preparation time and the cleanup? Of course, you want reasonable prices, so… with the lazy days of summer in mind we bring you (starting on July 18th):

18 Restaurant

240 East 81st Street, New York – (212) 517-2400

THE KOSHER SCENE SPECIAL DINNER PREFIX MENU

$32.00 per person, tax and gratuities not included. All wine, beer and alcohol billed separately.
Any item not on the Prefix will be billed separately

May not be used in conjunction with ANY other special

APPETIZER

Combination Platters:

Humus, Babaganuosh, Turkish Salad, Tahini

Mixed Green Salads

Assorted Breads

Photo by: seamlessweb.com

ENTREE

Eighteen Mixed Grill Kebob Special Combo Platter:

Chicken

Beef

Side Dishes: Choice of 2

grilled vegetables

french fries

mashed potatoes

basmati rice

DESSERT

Coffee/tea

Assorted Rugelach or Slice of Cake

Cold beverage (non alcohol) included

The food’s delicious, the price is very reasonable, the portions are generous, the ambiance is elegantly casual, a perfect eatery to take your wife, your date or the family. Go ahead, treat yourself! All of you deserve it. (For this Pris Fixe, please print out the following  .pdf)

18 Restaurant
240 East 81st. Street (map)
New York, NY
Telephone 212.517.2400
www.eighteenrestaurant.com

CS

17
Jun
11

Live from Nargila! – Part 2


This past Wednesday, The Kosher Scene Radio Show did a live broadcast from Nargila Grill (1599 York Avenue – between E. 84 and E. 85th Street – New York 10028; Tel: 212.535.3700).

From left to right: Esti Berkowitz (Primetime Parenting), Alessandra Rovati (Dinner in Venice), Marlene Mamiye (The Kosher Hostess), Yours Truly, at the controls (The Kosher Scene), Kim Amzallag (Mishpacha/Kosher Inspired Magazine); Suzannah Raff (The Kosher Shopaholic), not pictured - as she spoke to us on the phone - Amy Channa (The Gluten Free Maven) PHOTO BY: Irving Schild

Nargila Grill is a Middle Eastern/Mediterranean type restaurant, the decor authentic Middle Eastern, with softly piped in music to match.

Getting ready to order. PHOTO BY: Irving Schild

After the show we all enjoyed an incredibly delicious meal consisting of assorted Mediterranean salads, beef, lamb, and chicken kabobs. Each type of meat was done in a variety of styles and came on multiple skewers, each more succulent than the other!)

We are going back next Wednesday, to do another live show and to enjoy the owner’s mother’s Bukharian cooking. She comes in once a month to prepare some real delicacies. My mouth is watering just thinking about it. Why don’t you join us at: Nargila Grill (1599 York Avenue – between E. 84 and E. 85th Street – New York 10028; Tel: 212.535.3700), next Wednesday evening? We’d love to meet you and we know you’ll love the food! We’ll leave the light on for ya. May we have the pleasure of seeing you there?

CS

09
May
11

Chicken Tajine


This recipe is a delicious meal all by itself and it’s made in one pot, there is less cleaning and it’s an easier dinner to prepare. What could be more satisfying than the delicious aromas of healthy cooking wafting through the kitchen, especially when it’s all done with little effort? There are many versions of this dish; last eve some Moroccan friends, visiting from Israel, came over and this is the variation I made.

Chicken Tajine

Yield: 4 servings

Ingredients

  • 2 tbsp olive oil.
  • 1 onion, cut into small wedges
  • 4 garlic cloves, sliced
  • 1 lb chicken cutlets
  • 1 tsp cumin
  • 2 cinnamon sticks
  • 1 tbsp whole wheat flour
  • 8 oz zucchini, diced
  • 1 red bell pepper, seeded, chopped
  • 3 oz portobello mushrooms, chopped
  • 2 tbsp tomato sauce
  • 2 1/2 cups chicken broth (see CS’ Chicken Broth)
  • 10 oz chickpeas
  • 1/3 cup dried apricots, chopped
  • 1/3 cup prunes, chopped
  • 1/2 cup dates, sliced
  • salt and pepper to taste
Directions
  1. Heat oil in a large pan over medium heat, add the onion and garlic and cook for three minutes, stir frequently.
  2. Add the chicken and cook, stirring constantly, for an additional 5 minutes. until all sides are seared.
  3. Add the cumin and the cinnamon sticks after the first 2 1/2 minutes.
  4. Sprinkle in the flour, stir constantly, for another 2 minutes.
  5. Add the zucchini, the bell peeper and mushrooms. Cook for an additional 2 minutes, stirring constantly.
  6. Blend the tomato paste with the chicken broth, stir into pan, bring to a boil.
  7. Reduce heat and add the chickpeas, apricots, prunes, and dates. Cover and simmer for 20 minutes or until chicken is tender.
  8. Season with salt and pepper to taste.
  9. Garnish  with chopped cilantro or parsley (I used cilantro) and serve immediately.
We paired it with with a Willm Gewurztraminer 2008. With fresh flowers and citrus on the nose, flavors of pineapple, honeydew, lychee and apple with lots of honey on the finish. This is a dry white but with a subtle hint of sweetness on the tongue, elegant rather than big and bold,  it is clean, refreshing and with just enough acidity to accentuate the sweetness of the dish. A marriage made in heaven!
Enjoy, gentle reader, enjoy! We did.
CS
05
May
11

Bourbon Chicken


[Bourbon Chicken is a flavorful chicken dish named for the bourbon whiskey ingredient. The dish is commonly found at Cajun, Chinese, and American BBQ themed restaurants. The various recipes includes soy sauce, brown sugar, ginger, and bourbon in the base, and the chicken is marinated in this sauce.]

Yesterday we cooked with red wine, today we’ll use bourbon. This is a superb chicken recipe from Food.com!

Photo from Food.com, by: Caroline Cooks

Bourbon Chicken

Ingredients

  • olive oil
  • 4 chicken breasts, chopped into chunks
  • 1 red pepper, sliced thinly (about 200g)
  • 1 carrot, cut into sticks
  • 0.55 lbs. broccoli florets
  • 2 green onions, sliced thinly
  • 3 garlic cloves, crushed
  • 1 teaspoon ginger, grated
  • 1/2-1 teaspoon red pepper flakes (add to your personal taste.)
  • 1/3 cup apple juice (just over a 1/4 cup)
  • 1/2 cup bourbon (when I use bourbon for cooking, just as when I use wine, I prefer a quality bourbon, something I would normally like to drink, like Blanton’s or Maker’s Mark)
  • 1/2 cup water
  • 1/3 cup soy sauce
  • 1/2 cup brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornflour

Directions

  1. Heat a little oil in a pan, cook chicken in batches, until browned all over, set chicken to one side.
  2. Heat a little more oil in the same pan, add pepper, garlic and ginger, cook for 1-2 minutes, stirring.
  3. Add red pepper flakes, juice, bourbon, water, soy, sugar, ketchup and vinegar, stir to combine, bring to the boil.
  4. Return chicken to pan with carrot and broccoli, reduce heat and simmer for about 20 Min’s.
  5. Mix a little water with the cornflour, add to sauce and stir until mixture thickens.
  6. Serve over rive and sprinkle with green onions.

Yields 4 servings; Prep time – 10 minutes; Total time – 35 minutes


04
May
11

Coq Au Vin


I always liked cooking with wine, there is a certain elegant French flair that wine lends to whatever is made with it. In our quest to find delicious recipes, we came across what promised to be a very savory one on my recipes and it inspired us to make a kosher version:

Quick Coq au Vin

Photo from: myrecipes.com

Ingredients

  • 1/4 cup all-purpose flour
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 6 (4-ounce) skinless, boneless chicken breast or thigh
  • 1 tablespoon olive oil
  • 6 cups quartered baby portobello mushrooms
  • 2 cups (1/4-inch-thick) quarter sliced carrot
  • 1/2 cup (1/4-inch-thick) quarter sliced celery
  • 1/3 cup pastrami slices
  • 1 cup dry red wine
  • 1 cup chicken broth *
  • 1 tablespoon tomato paste
Directions
  1. Combine flour, rosemary, thyme, and salt in a zip-top plastic bag; add chicken. Seal and shake to coat. Remove chicken from bag, shaking off excess flour.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 8 minutes or until browned, turning frequently. Remove chicken from pan.
  3. Add mushrooms, carrot, celery and pastrami to pan; sauté 2 minutes. Stir in wine, broth, and tomato paste; cook 9 minutes. Return chicken to pan; cook 8 minutes or until chicken is done.
Since I only use regular wine rather than “cooking” wine (why impact on the taste of a great recipe with wine you so bad you would’t drink it?!?!?), considering I have just enough left over, I’ll be using a very good Tishbi Cabernet Sauvignon 2006.

*(CS’ Chicken Broth

Yields about 6 cups

Ingredients
  • 2-1/2 pounds chicken pieces with bones
  • 1 large carrot, cut into chunks
  • 2 medium sized onions, quartered
  • 2 celery ribs with leaves, cut into chunks
  • 2 bay leaves
  • 1 teaspoon crushed, dried rosemary, 
  • 1/2 teaspoon dried thyme
  • 2 quarts cold water
Directions
  1. Put all ingredients in a soup pot. Bring to a boil slowly, then  reduce heat.  Skim foam. Cover and simmer for about 2 hours.
  2. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for later uses. Strain broth, discard vegetables and seasonings. Refrigerate overnight. Skim fat from surface. )*
I freeze the unused broth yields for up to 10 days (it will always get used up by then!)
Going through myrecipes.com, I see a nice amount of recipes that can be adpated to make them kosher or can already be made as they are. I plan to come back often for inspiration. Meanwhile… enjoy, gentle reader, enjoy!
CS
24
Apr
11

Rolled Chicken


For the first part of Pessach I was in Lakewood, NJ, where three of my children and their families reside. During a break between mincha and maariv on the second evening, the learned discussion somehow veered to foods of our youth, dishes no longer served, since today they would rightfully be considered as “a heart attack on a plate” as my friend put it. We spoke of gribenes, three inch thick matzoh kugel, matzebrei made with oodles of eggs and quite a few more dishes of yore. Oyyy… they were truly delicious. What made them so, what delivered their heavenly aroma was chicken fat!

Gribenes were made by deep frying pieces of chicken skin in chicken fat… Yeap, I can see most of my readers recoiling in horror at the mere thought. Don’t worry, gentle reader, I haven’t touched these in quite a few decades nor do I advocate a return to them. But, I do wonder why – now that we consume far healthier fare – why is it that the percentage of obesity is far higher and the average age for passing on to the next plane has not significantly changed since I was a kid?

Perhaps the reason we were not adversely affected by these killer foods was because I remember the family always going for a walk after a meal, in fact we used to walk a lot. When I grew up in Montevideo, Uruguay, elementary school was a mere two blocks away. After lunch, I’d walk 8 blocks to Yeshivas Machzikey Hada’as. When old enough for secondary, five or six of us from the same neighborhood would walk sixteen blocks each way to Liceo Hector Miranda and after lunch we’d walk another 10 blocks to the mesivtah. Only if it rained did we get a ride.

By the time were getting ready to move to the US, Montevideo got its first school that combined limudei kodesh and secular subjects, it went from kindergarten through secondary. The school’s name, showed the Zionist agenda of its founders. It was called, Escuela Dr. Teodor Herzl… I think, gentle reader, you’ll agree with me that such a name for a purportedly frum school just wouldn’t do today, not in the US! But I digress…

Getting back to food, both my daughters are excellent cooks as are my three daughters in law. Just thinking of some of the dishes I’ve enjoyed during the years makes my mouth water. Yes, the fare they serve is far healthier than what I remember growing up with. I was headquartered at my oldest son’s house, where I enjoyed both sedorim, the plethora of delicious dishes and the aromas wafting from the kitchen into the rest of the house was enough to make even the most satiated person hungry for more. Below, is the recipe for one of my daughter in law’s delicacies:

Rolled Chicken

Ingredients

  • 6 chicken cutlets
  • 1 1/2 cup Duck Sauce
  • 8 large potatoes

Filling

  • 6 potatoes
  • 2 onions
  • 1/4 cup Extra Virgin Olive oil
  • 2 eggs separated
  • 1/2 cup potato starch
  • 1 tablespoon parsley flakes
  • 1/2 tablespoon paprika
  • salt and pepper to taste
Directions
  1. Pound the cutlets until they double in size, cut each in half. Set aside
  2. Peel the the 5 potatoes, boil them and cut in the lenght and cut them again (sideways) for a total of 8 to 10 pieces each. Set aside.
  3. Boil and mash the 6 potatoes for the filling
  4. Sautee the onions in oil.
  5. Beat the egg whites until stiff
  6. Add the egg yolks and sauteed onions to the mashed potatoes.
  7. Fold in the whites.
  8. Add potato starch, parsley flakes, paprika, salt and pepper.
  9. Put some of the potato mixture on each of the cutlets and roll them.
  10. Put the rolled cutlets on two tin pans.
  11. Pour the Duck Sauce over each cutlet.
  12. Take the cut up potatoes and cover any empty space.
  13. Put in preheated 350 F oven, for 1 hour.
Enjoy, gentle reader, enjoy!
CS
30
Mar
11

Chicken Odessa


Pessach is fast approaching; cleaning the house seems to be harder than you can remember, time is short but all the while the family has to eat and eat well. What to do? What to do?

We scoured the web to come up with nutritious, delicious, easy to make recipes and we found a great chicken dish sure to make everyone’s mouth water at MyDailyMoment.com. We made one change so as to make it worthy of being made in a kosher kitchen:

Chicken Odessa

(adapted from MyDailyMoment.com)

Ingredients

  • 4 large whole chicken breasts, split, skinned, de-boned
  • 1/2 cup margarine, softened
  • 1 clove garlic, crushed
  • 2 tbsp. chopped parsley
  • 1 tsp. thyme or marjoram
  • Flour
  • 2 eggs, beaten
  • 1 cup of fine breadcrumbs
  • Salt to taste

Directions

  1. Pound breasts thin between plastic bags, keeping the smooth side of breast down.
  2. Mix next 4 ingredients.
  3. Dredge chicken in margarine mixture and dip each chicken piece into flour.
  4. Dip into eggs and finally coat with breadcrumbs.
  5. Fry in hot oil (375 degrees) for 10 to 12 minutes or bake at 350 degrees for 45 minutes.
  6. Drain on paper towels.
  7. Salt after cooking.
  8. Chicken will keep in a 200-degree oven if placed, uncovered, on a metal tray.

For Pessach you can substitute matzoh meal instead of the breadcrumbs (gebroks)

I’ve had Chicken Odessa before, now I know how to prepare it myself.

Enjoy, gentle reader, enjoy!

CS

23
Feb
11

Kosher Food & Wine Experience 2011 – Part 1


It was billed as bigger than its preceding shows… it was, it was billed as better than its preceding shows… it was! This was one of those rare occasions when hype and truth actually walked in locked step. The food, the wine, the liquors, all added up to a wonderful evening, an epicure’s dream come true.

SYR and I went in at 4:00pm, we saw and met many friends, magazine editors, fellow foodies and bloggers. We delighted in some products we’d already raved about on these pages, we discovered the new and revisited some great restaurants. As we spoke to favorite chefs, we  were happy to hear their craft was more than just a job, their passion for food, their creative juices continue unabated. Chef David Kolotkin of Solo and Prime Grill, Chef Jeff Nathan of Abigael’s and his wife Alison, Chef Mark Green of Glatt A La Carte, Jose Mireilles of Le Marais were among old friends showing off their creations.

Pomegranate had a large booth serving up some dishes that could have been made at any top restaurant.

Chef Emilio getting ready to hand out some delicacies.

Shana Wendel and staff presented Pardes‘ fares…

Lamb Meatballs with Turnip and Olive. Juicy, succulent, beautiful to look at... unmistakably Pardes!

Dr Alan Bronner and Chef Jack Silberstein of Jack’s Gourmet were serving  Chorizo Tacos, Pepper and Onion Soup with Sweet Italian Sausage and Bratwurst Sliders. We sampled all three and and loved them, here is an easy recipe they shared with us:

Bratwurst Sliders

Ingredients

  • 1 package (4 links) Jack’s Gourmet Cured Bratwurst Sausage sliced 1/4″ thick on an angle
  • 12 slider buns (4 burger buns can be substituted instead)
  • 1/2 cup sauerkraut
  • 1 tablespoon caraway seeds
  • 4 tablespoons grain mustard
  • 1 tablespoon chopped fresh tarragon leaves

Directions

  1. Combine the sauerkraut and caraway seeds and reserve.
  2. Combine the mustard and tarragon leaves and reserve.
  3. Heat a saute pan over medium heat with 2 tablespoons oil. Add sausage and cook until golden brown, about 3 – 5 minutes.
  4. To serve, slice the buns in half. Spead a small amount of mustard on the bottom half of each bun. Top with sausage and sauerkraut and place other half of bun on top. Secure with a toothpick if necessary.

Some other friends with a great product are Valerie and Robert Groper from My Brother Bobby’s Salsa. SYR finally got to taste their salsas, she fully agrees with me they are superb. Can’t wait until they are available in Brooklyn!

Shalom Bombay was there as well, I had a selection of their Chicken Pakoras, Chicken Biryany and the Chicken Tikka Masala liberally sprinkled with the Mint and Tamarind Chutney and loved the whole combo. Noi Due still makes the best Espresso I’ve ever tasted in the US.

A new discovery was got cholent? Inc. I had their Moroccan Dafina and the Polish Cholent (just like my mamma used to make!!!). They have 16 different types of cholent, wish I could taste them all… The same people folks also own Gemstone Catering and we were very impressed with their Eve’s Apple and Hickory Wood Smoked BBQ Pulled Brisket Sliders. Tammy Polatsek from Aristocratic Design Co. told us these guys make superbly delicious food, well… they do!

There were so many restaurants to choose from, so much looked, smelled and tasted great I could write a very long post extolling the virtues of each, suffice it to say that the choice of eateries and caterers represented was tops. We also talked to cookbook authors Chef Lévana KirschenbaumChef Jeff Nathan, Chef Susie Fishbein, Chef Jamie Geller. All in all a delightful evening, amidst delightful people.

CS




Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 7,682 other followers

Calendar of Posts

November 2014
S M T W T F S
« Jul    
 1
2345678
9101112131415
16171819202122
23242526272829
30  

Archives

Visit our friends at the Kosher Wine Society

Noach: Stranded and Branded

Buy the book…

Category Cloud

18 Restaurant baking baking recipe baking recipes BlogTalkRadio cheese Chef David Kolotkin Chef Jeff Nathan Chef Lévana Chef Lévana Kirschenbaum chicken chicken recipes cookbook authors cookbooks dairy cuisine dairy recipes Esti Berkowitz fine dining fine kosher dining fine kosher dining in Manhattan fine kosher restaurants fine restaurants fish fish recipes Geila Hocherman Gotham Wines & Liquors Internet Radio Irving Schild Jack's Gourmet Jewish history kosher kosher baking kosher baking recipe kosher baking recipes kosher beef kosher beef recipes kosher cheese kosher chefs kosher chicken dishes kosher chicken recipes kosher cookbook authors kosher cookbooks kosher cookery Kosher cooking kosher cooking classes kosher cooking demos kosher cuisine kosher dairy kosher dairy cuisine kosher dairy recipes kosher desserts kosher dining kosher dining in Brooklyn kosher dining in Manhattan kosher dining in NY kosher fine dining kosher fine wines kosher fish kosher fish recipes Kosher food kosher Israeli wine kosher Italian cuisine kosher meat dishes kosher meat recipes kosher meat restaurants kosher meat restaurants in Manhattan kosher Mediterranean cuisine kosher parve recipes kosher poultry dishes kosher poultry recipes kosher recipes kosher restaurant review Kosher restaurants kosher restaurants in Brooklyn kosher restaurants in Manhattan kosher restaurants in New York City kosher restaurants in NY Kosher Revolution Kosher Scene kosher soup recipes kosher wine kosher wines Lévana Lévana Kirschenbaum meat recipes parve recipes Passover Pomegranate Supermarket poultry poultry recipes Prime Grill Royal Wine Corporation Shavuos Shavuos recipes Susie Fishbein The Kosher Scene The Kosher Scene Radio Show Uncategorized Wine

BlogTopSites


<a href="//www.blogtopsites.com/food-drink/" title="Food & Drink Blogs" target="_blank"><img style="border:none" src="//www.blogtopsites.com/v_158881.gif" alt="Food & Drink Blogs" />
<a target="_blank" href="//www.blogtopsites.com" style="font-size:10px;">blog sites


Follow

Get every new post delivered to your Inbox.

Join 7,682 other followers

%d bloggers like this: