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Memorial Day Weekend

Memorial Day Commemoration in New York City

Memorial Day Commemoration in New York City

Members of the Fleet Week flag detail unfurl a U.S. flag during a Memorial Day commemoration aboard the USS Intrepid Sea, Air & Space Museum during Fleet Week New York City in 2009.

Photo credit goes to DVIDS.  DVIDS is a state-of-the-art, 24/7 operation that provides a timely, accurate and reliable connection between the media around the world and the military serving in Iraq, Afghanistan, Kuwait, Qatar and Bahrain.

Through a network of portable Ku-band satellite transmitters located in-theater and a distribution hub in Atlanta, Georgia, DVIDS makes available real-time broadcast-quality video, still images and print products as well as immediate interview opportunities with service members, commanders and subject matter experts.

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1 Year Anniversary!


Thanks Foodies for all of your recipes, suggestions, tips and pics!

Happy Mother’s Day!


Herb Crusted Salmon

Herb Crusted Salmon (photo from Simply Recipes)

Herb Crusted Salmon (photo from Simply Recipes)

I am not a big salmon fan but this is a recipe I like.  You can use honey mustard for a sweeter taste.

Serves 8


  • • 1/4 cup panko (Japanese breadcrumbs)
  • • 1/4 cup chopped flat-leaf parsley
  • • 1 tablespoon chopped dill, tarragon, or chives (optional)
  • • 1 tablespoon olive oil
  • • 1 3-pound salmon fillet, skin on, cut into portions
  • • 1/4 cup Dijon mustard
  • • Coarse salt and ground pepper


Preheat oven to 400 degrees.  Toss panko with herbs and 1 tablespoon oil.  Place salmon (skin down) on a foil-lined baking sheet, slightly oiled or sprayed with oil.  Spread evenly with mustard; season with salt and pepper.  Sprinkle with reserved panko mixture, patting gently.  Roast salmon until it flakes easily, 10 to 14 minutes (you may want to check it after 10 minutes).  With a large spatula, loosen it from skin.  Transfer fish to platter.

Nutritional Analysis:

Calories: 230.8

Total Fat: 7.2 grams

Sodium: 159.8 mg

Total Carbs: 5.0 grams

Protein: 32.2 grams

Cool Off With Summer Fruit Pops

fruit pops

You can find the recipe on the Skinnytaste website.

Grilled Chicken Breasts With Spicy Peach Glaze

Grilled Chicken Breasts With Spicy Peach Glaze

Grilled Chicken Breasts with Spicy Peach Glaze
Recipe courtesy Bobby Flay
Show: Hot Off the Grill with Bobby FlayEpisode: Grilled Chicken Breasts with Spicy Peach Glaze

Read more at:

Spicy Peach Glaze:
2 cups peach preserves or jam
1 tablespoon finely chopped garlic
3 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 small jalapeno, finely chopped
Salt and freshly ground pepper
8 Frenched” chicken breasts
4 ripe peaches, cut in half and pitted
Combine Spicy Peach Glaze ingredients in a medium bowl and season with salt and pepper to taste. Reserve 1/2 cup.

Preheat grill. Brush the chicken with olive oil and season with salt and pepper to taste. Place skin-side down and cook for 6 to 7 minutes, until golden brown. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking an additional 4 to 5 minutes.

Place peach halves, cut side down on the grill and grill for 2 minutes. Turn over and brush with the reserved 1/2 cup of peach glaze, grill for 3 to 4 more minutes until peaches are soft.

Per Serving: Calories: 415 ;Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 28 grams; Total carbohydrates: 61 grams; Sugar: 55 grams; Fiber: 1 gram; Cholesterol: 68 milligrams; Sodium: 255 milligrams

Read more at:

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