Arkansas is ranked in the Top Ten in the Nation For Poultry & Egg Production
Egg productions alone equals 3 billion eggs per year or 11.5 million eggs per day. The production value of egg production along is $1.8 million per day or over $478 million per year.
The average American eats 250 eggs per year.
Beyond brown and white, the color of an egg’s shell does not have any bearing on its nutritional value.
Older hens produce larger eggs.
The white string inside an egg is called the chalaza. Its job is to hold the yolk in place in the center of the white albumen. It is completely edible.
The white leghorn is the more common breed of egg-laying chicken.
The proteins in eggs contain an almost perfect mix of amino acids which are needed to build muscle, second only to breast milk.
Eggs are an excellent source of antioxidants and vitamins A, B12 and D.They are also high in riboflavin, folate, phosphorus and choline, which helps with brain function.
Information source: Arkansas Poultry Federation
Amy Gramlich: Cheddar and Sausage Quiche
Pie crust. Sausage. Cheddar. Fresh herbs. What more could a person want in life?
For years, I have been making this cheddar and sausage quiche for special occasion brunches or breakfasts – Mother’s Day weekends, girls’ weekends, and Christmas gatherings. It is a breeze to put together and if you are running low on time, you can always use a ready-made crust. I found this recipe in a Taste of Home magazine insert years ago. I have made minor changes to the original recipe over the years and it has become a family favorite. READ MORE
Talya Boerner: Healthy Egg Salad
If you want to whip up a family meal using an entire basket of Easter eggs, I suggest this healthy egg salad recipe. Healthy because it’s made with Greek yogurt instead of mayo. (And let’s be clear, I’m referring to boiled Easter eggs not plastic Easter eggs, although you may have those hanging around too…) READ MORE
Anita Stafford: Angel Food Cake
Most of my baking is done based on my own choices. Sometimes I have a new recipe to try or other times I may bake up something old and familiar. A time I don’t choose what to bake is when we’re celebrating a family member’s birthday. Each one has their own group of favorite cakes or desserts, so I have an idea what might be requested. This year though, my daughter threw me a curve when I asked her for her birthday cake order. She told me she wanted an angel food cake with fresh strawberries. I love angel food cakes, but it has been years since one has been baked in my oven. The first step in fulfilling her request was to locate my recipe. READ MORE
#ARWB is proud to support our #client the Arkansas Soybean Promotion Board and to showcase a few of the many soy-based recipes from our members. There are many kinds of soy foods: tofu, edamame, soy flour, soybean oil, soy beverages just to mention a few. When taking a look at the ingredient list on prepared foods will give you an indication of how much soy is used today.
Soybeans and soybean products are Arkansas’s largest agricultural exports. Arkansas currently ranks 10th in the nation in soybean production, producing more than 150 million bushels annually valued at more than $1.5 billion. (http://www.arfb.com/pages/arkansas-agriculture/commodity-corner/soybean/
We’d love to know how you use soy and what some of your favorite soy recipes are. Share in the comments. Meanwhile, go check out some of these terrific dishes.
Ami Lee: Orange Sauce Tofu with Broccoli and Potatoes
I searched the interwebs to try and find some delicious vegan lunch options. Oh man, did I have some trouble. I am allergic to so many things that are vegan. But, I think the biggest offender that ordinary vegans love to use are nightshades or nightshade based spices. I can handle a little, tiny, blip of fresh tomato and I’ve noticed I can handle gochugaru which is Korean Hot Pepper Flakes. But that’s about it. So no chili, no curry, no tomato based sauces….NO! Stop with all the tomato! I literally watched a meal prep video and it had tomato in every. Single. Recipe! Flash forward to finding Brian Turner. He is a vegan fitness body builder and speaks often about how a vegan diet helped improve his issues with severe acne. In one of his videos he did orange tofu, broccoli, and potatoes. Best of all, it all went on the same pan in the oven. READ MORE
DEBBIE ARNOLD: WOK-FIRED SPICY EDAMAME
Wok-Fired Spicy Garlic Edamame are probably my most favorite snack or appetizer. I first fell in love with them at Sushi Cafe in Little Rock. I had previously had boiled and salted edamame but had not experienced the garlicky spicy version.
It just may have been a life changer, y’all. READ MORE
KEISHA McKINNEY: MEXICAN CHICKEN and ROASTED TOMATO SOUP
A couple months ago, I made Green Chile Chicken Chili and I’ve been begging my mom to use this as a left over turkey recipe. I guess I’ll find out Friday if my pleading worked (it doesn’t usually because she has her own agenda…but its worth the try!) Apparently my dad doesn’t like white beans and since its just the two of them at home now, he gets his way! WHATEVER!!!
But, as I was gathering the ingredients to make up that recipe, I noticed that Swanson had some new flavored chicken broths. I was super curious and had been wanting to try one of them. So, last weekend as I gathered ingredients for this soup of mine, I decided to make this the day to try the new broth. Which, turned out to be a great idea since I forgot to get any seasoning packet. READ MORE
DEBBIE ARNOLD: EDAMAME SUCCOTASH
I have tons of stories to share with you about my day at #Bean2Blog with P. Allen Smith and The Arkansas Soybean Promotion Board at Smith’s amazing Moss Mountain Farm, but I just had to first share this oh-so-tasty edamame succotash that we were served at lunch during the event. It is beyond easy and makes an attractive side dish (or main if you prefer) on your dinner plate. I can’t wait for you to try it . Be sure to let me know what you think. I just know you will love it like I do. from A Taste of Soy. READ MORE
DEBBIE ARNOLD: ARKANSAS TRAIL MIX
This is such an interesting snack. People don’t really know what to make of it. Beans? Are you kidding me? Yep. And it’s made in no time, y’all. Plus, it’s definitely tasty…and addictive! READ MORE
If you live in The South you know “salad sandwiches” are a staple food. Whether it’s egg, chicken, or tuna salad sandwiches, it is an essential Southern dietary staple. It’s the perfect Spring & Summer food for picnics and always makes me nostalgic for those days with my family driving up the mountain to Wolf Pen.
A few weeks ago someone at work mentioned their famous chicken salad and I was thinking about how good that sounded. It’s about that time of the year! I occasionally eat chicken, but I was instantly inspired to try to “veganize” this. I asked her generally what she included and I think what I came up with was pretty darn inspiring. READ MORE
STEPHANIE BUCKLEY: HAM-STUFFED BISCUITS WITH APPLE BUTTER
We plan weddings around bye weekends, put on our Sunday best a day early; and set up makeshift living rooms under tents complete with our great-grandmother’s silver, floral arrangements and flat-screen TVs outside the stadiums. Welcome to tailgate season in the South.
Where I’m from, tailgating isn’t just a way to kill time before kickoff. It’s a daylong ritual, a family reunion, class reunion, fashion show, foodie’s dream event and cocktail hour all in one.
No party is complete without a spread of good food. Tailgating food can range from burgers and brats on the grill to things I typically found my grandmother serving to her guests, such as deviled eggs, chicken salad, cheese straws, beautiful pies and cakes (with icing the color of your team, of course). READ MORE
JULIE KOHL: RESTAURANT STEAK AT HOME
I used to believe it was only possible to have a good steak at a restaurant. Cooked to perfection with just a bit of pink in the middle; juicy, tender and flavorful. It seemed that every time I cooked steak at home it was dry, tough and lacked flavor.
I assumed it was because restaurants had access to better cuts of meat but it turns out that it was really because I was cooking the steaks completely wrong.
After a lot of trial and error at home, I finally landed on a recipe that closely mimics the quality of a restaurant-style steak. READ MORE
be sure to vote for your choice for the people’s choice 2018 (see below)
Arkansas is filled with amazing food, great food traditions and talented people who lovingly prepare all that food for the rest of us. The Arkansas Food Hall of Fame, created and managed by the Department of Arkansas Heritage, is the perfect place to honor the unique foods, legendary restaurants, remarkable cooks and influential food entrepreneurs and culturally significant food-focused festivals and events of Arkansas.
Rex Nelson and Paul Austin, discuss the 2017 inductees and the process of selecting those to be considered.
Tuesday, March 6 the 2nd class of distinguished winners will be inducted into the Arkansas Food Hall of Fame at Ron Robinson Theater in Little Rock. A 5:30 business casual reception with hors d’oeuvres and librations will precede the induction ceremony at 6:15 p.m.
If you are a foodie, food writer or you just eat food, this is a not-to-be-missed celebration. Tickets are $20 with payment by check or cash at the door. However, you must RSVP by February 26 if you plan to attend. You may do that by calling or emailing Shelby Brewer at shelby.brewer@arkansas.gov or 501-324-9349.
Will one or more of your favorites prevail in the voting this year? These are the categories being considered and the finalists for each:
Arkansas Food Hall of Fame
A nomination period was open to the public but is now closed. Final selection was by a blue-ribbon panel of judges selected by the Arkansas Food Hall of Fame Committee.
Admittance into the Arkansas Food Hall of Fame will be a true recognition of those long-standing restaurants that have also become legendary attractions in Authentic Arkansas. These are the places with the dishes we crave and return to time and again. Eligible restaurants must be owned and operated in Arkansas and have been in business for at least 25 years; national chain restaurants need not apply. Each year, three honorees will be inducted.
2017 winners
Rhoda’s Hot Tamales – Lake Village
Lassis Inn – Little Rock
2018 Finalists: Tell us in the comments who you think should win this award.
Finalist: Franke’s Cafeteria, Little Rock Finalist: Feltner’s Whatta-Burger, Russellville Finalist: Doe’s Eat Place, Little Rock Finalist: Dixie Pig, Blytheville Finalist: McClard’s Bar-B-Q, Hot Springs Finalist: Kream Kastle Drive-In, Blytheville Finalist: Bruno’s Little Italy, Little Rock Finalist: White House Cafe, Camden Finalist: Ed Walker’s Drive-In, Fort Smith Finalist: Neal’s Cafe, Springdale Finalist: DeVito’s, Eureka Springs Finalist: The Venesian Inn, Tonitown
Proprietor of the Year: Who will win?
Nominations from the public are welcome each year. Final selection will be by a panel of judges selected by the committee. This award is to be presented annually, and is designed to honor a chef, cook and/or restaurant owner in Arkansas who has made significant achievements in the food industry. To be eligible, the candidate’s restaurant must be owned in Arkansas and have been in operation in the state for at least one year. Again, national chains are not eligible.
2017 Winner
Continental Cuisine Partnership: Denis Seyer, Paul Bash, Louis Petit and Ed Moore – Little Rock
2018 Finalists
Finalist: Matthew McClure, Bentonville Finalist: Mary Beth Ringgold, Little Rock Finalist: Capi Peck, Little Rock Finalist: Scott McGehee, Little Rock
Food-Themed Event
As with the other categories, public nominations are encouraged. Final selection of the honoree will be made by a jury chosen by the Arkansas Food Hall of Fame Committee. This annual award was developed to honor one of the many community food-themed events or festivals that make our state a great place to live. These events attract tourists and neighbors alike and serve up as much fun and hospitality as they do their signature foods. To be eligible, the event/festival must be held annually in Arkansas, and it must have been in existence for five years or more.
2017 Winner
Cave City Watermelon Festival
2018 Finalists: What’s your favorite food-themed event in arkansas? tell us in the comments.
Finalist: Bradley County Pink Tomato Festival, Warren Finalist: Hope Watermelon Festival Finalist: International Greek Food Festival, Little Rock Finalist: Gillett Coon Supper Finalist: World Championship Duck Gumbo Cookoff, Stuttgart
Gone But Not Forgotten
The Gone But Not Forgotten category honors the collective culinary legacy of a once-and-always influential Arkansas restaurant that has since ceased operations. The reason for the closure is not important. It is the influence that the food – and/or those who prepared it – still have on other restaurants that matters. Take a fond trip down memory lane to nominate an old favorite.
2018 Finalists
Finalist: Jacques and Suzanne, Little Rock Finalist: Klappenbach Bakery, Fordyce Finalist: Coy’s Steaks and Seafood, Hot Springs Finalist: Cotham’s Mercantile, Scott
Do you have a favorite restaurant that no longer exists? Tell us in the comments.
People’s Choice
This tasty award is truly in the hands of Arkansans and lives up to our state motto: Regnat Populus (The People Rule). Individuals may submit their favorite Arkansas restaurant or food truck, and the people will determine the winner. To be eligible, nominees must be Arkansas-owned and operated and have been in business for at least one year. National chains, again, are not considered.
I had so much fun making these cookies with my five-year-old. She’s at such a fun age. We’re just getting to the point where we can have full conversations and she’s wanting to help with everything, and wanting to go with me everywhere. She’s my little bestie. She always likes to help in the kitchen but this was the first experience where I told her the order of ingredients and she wanted to put them all in herself. We had so much fun baking together. She kept stealing bites of brown sugar, and of course, couldn’t resist the cookie dough once it was all mixed. I love experiencing these moments with her…this is everything I imagined motherhood would be. She pretty much made this batch of cookies herself (with my assistance of course) and she even rolled them into little balls in preparation for baking. They turned out so yummy and I’m excited to share this recipe for our Peanut Butter Heart Cookies. READ MORE
Anita Stafford: Tunnel of Fudge Cake
According to recent statistics, the average person celebrating Valentine’s Day in 2016 will spend almost $150 to show their affection. Of course, some will spend considerably more if they opt for the whole sweetheart package. According to the New York Post, the five items most purchased for a significant other are: a box of chocolates, diamond earrings, a dozen roses, dinner for two, and a bottle of champagne. Those five items can add up to over $500, all in the name of love.
I’m sure your sweetheart is worth the cost, nevertheless, not everyone wants to spend such an exorbitant amount of money. Perhaps a home baked cake would be sufficient to communicate your fondness for that special someone. READ MORE
Lacie Ring: Cupid Munch
This recipe is so easy and quick to throw together. I promise you that it takes me longer to snap the pictures than it does to make up Cupid Munch. READ MORE
Mel Lockcuff: Crisp Cut Out Sugar Cookies
What makes this recipe special is that my mom taught me how to make it, just like a lot of recipes I love to make. She is the best at making these yummy Christmas cookies, and she taught me everything I know about baking them.
To make these cookies special, all the Christmas cookie cutters come out, along with my old friend, the rolling pin. We roll and re-roll the dough, cutting out snowmen, Christmas trees, bells, and stars.
After the cookies have baked and cooled, it’s time to decorate, and the kids have so much fun with this. Jaden’s cookies are usually decorated to the hilt; they make my teeth hurt just looking at them. We keep the decorating simple, using butter knives to spread the icing on… Then sprinkle a few of our favorite sprinkles to add a little crunch.
These sugar cookies usually end up on a plate with a glass of milk come Christmas Eve. And they always disappear; so apparently, Santa likes them too. READ MORE
Ricci Alexis: Red Velvet Cake Batter Cookies
Well the other day I was at Target and they had all of their Valentine’s baking stuff on display and I decided to grab a red velvet cake mix fully intending on making some cupcakes to take to work for my birthday. I got home and realized I forgot the icing so I had to kill that idea, just my luck, but then I remembered all of those recipes I had seen for cake batter cookies and the idea was born! READ MORE
Amanda Farris: Valentine Trash
We’ve had a fun week of celebrating and gearing up for Valentine’s Day. As a homeschooling mom, planning crafts and activities around the holiday’s is part of the fun!
This past week we’ve had a tea party, math activity, made Valentine slime, fun snacks, and a craft.
We actually have tea parties often. The kids love it and it breaks up routine. Not to mention, I love watching their little personalities act so “proper” at our sophisticated backyard tea parties with animal crackers and sliced cheese.
For our Valentine’s tea party, part of the fun was making the snack for the party. We spend LOTS of time around our kitchen island making huge messes. It’s exactly what I had envisioned when we built our house. READ MORE
BINGO! There it was! The kind of Valentine treat I was looking for for Ryan! An Apple Cinnamon Granola with Hazelnuts and Cranberries recipe. Ryan eats granola daily, yet he really does enjoy having variety, so why not try a new yummy granola recipe! READ MORE
26 degrees. That’s what the thermometer will register tomorrow tonight. I will be hiding under two layers of covers with a belly full of spicy shrimp and corn chowder. I love curry spice so much I decided to put it in this chowder along with some smoked paprika. If you are a chowder purist, you may be disturbed by this spice combination, but one taste will change your mind. READ MORE
Nicky Omohundro: Instant Pot Easy Gumbo
Ready for some classic southern Louisiana food? This Gumbo recipe is cajun comfort food at it’s best. This stew (actually more of a soup) is full of spicy Andouille sausage and chicken served over rice. The best thing about this easy gumbo recipe is it’s made in a pressure cooker dramatically cutting cooking time. So now you can enjoy this classic cajun recipe is less time. READ MORE
Sometimes, you get a hankering for soup but don’t want the the typical chicken or beef. This creole sausage and shrimp soup brings the heartiness and warmth, but the spices and meat pairings bring a welcome change. READ MORE
Lacie Ring: Easy and Hearty Etoufee
If you like rice and you like Cajun food, this Easy and Hearty Etouffee will make your belly sing! If you like free happy mail then you must enter this giveaway!!! The free stuff you could win…oh my! Did I mention that this is the best Etouffee I’ve ever tried? You will never believe how easy it is to make and you will swoon over the taste. Pure Cajun Heaven! READ MORE
This Instant Pot Beef Pho recipe is a definite crowd pleaser. The fragrant broth will really make your taste buds sing and get the family running to the dinner table. Instead of spending all day in the kitchen created this delicious Vietnamese noodle soup, you can go out and have a little family adventure. Meanwhile your Instant Pot does almost ALL the work to create a fragrant pressure cooker pho broth! READ MORE
Anita Stafford: Chicken and Dumplings
Chicken and dumplings is the perfect winter comfort food. This may not be your mama’s chicken and dumplings recipe, but no one will complain. It’s tasty, easy, and delicious. READ MORE
I adapted this beef stew recipe from my VERY old (1968) Better Homes and Gardens New Cookbook to use in the classroom with my students when we were making “Irish” stew. This has been a favorite of ours ever since we got married, so I can vouch for its delicious flavor. READ MORE
Anita Stafford: Jambalaya
I’m in favor of any meal that can be cooked in one pot, and jambalaya is one of those meals. I love the rice, the shrimp, and the Cajun spices, and this version is quick to make. And, of course, I always make mine with Arkansas grown rice. READ MORE
Lacie Ring: Chicken Chipotle Corn Chowder
Whether you are feeling under the weather or it’s just a cold fall or winter day, this Chicken Chipotle Corn Chowder will warm you up and make you feel so much better! READ MORE
Grab your spoons, it’s Chili season!! Perhaps I should start off by saying any time is Chili time for me. I don’t discriminate based on weather, but I especially love it during the Fall/Winter seasons. Unfortunately, I don’t always have the time to make the beans homemade on top of making the chili, so this Chili recipe is for those times.
This Chili can be made using only 5 ingredients and is super quick to make. It’s also delicious, but most chili is. READ MORE
Anita Stafford: Savage Chili
When the weather turns cool a bowl of chili is one of my favorite meals. Savage Chili is a recipe I have been making at my house for several years because it is easy to put together and super delicious. This recipe has been adapted from the cookbook Winning Recipes for Tailgating, a cookbook that was compiled by the Winston Cup racing wives auxiliary. I received the cookbook as a gift from a golf tournament my husband was playing in, and this has been a super cookbook. Now and then my husband even gets the cookbook out and makes the chili himself. READ MORE
Maegan Clark: Spicy White Chicken Chili
It’s finally getting cold in Arkansas! I never thought this moment would happen since we were in the 90’s last week, but that’s the South for you – really unpredictable weather. It’s been a cold and rainy weekend so I knew exactly what I wanted to cook Sunday night for dinner… Spicy White Chicken Chili! It’s not too spicy, but it does have a little kick. READ MORE
Katharine Trauger: Second Place Chili
ALMOST WINNING A CHILI CONTEST. YIKES!
My son wanted to enter a guys-only, chili-making contest, and asked me to teach him how to make a pot of chili.So I did. This is my favorite recipe, and I promise I only told him what to do—I did not touch it, the entire process.
Smoky, hot, and red throughout I love it, even for breakfast with an egg on top. Oh MY! READ MORE
Anita Stafford: Dove’s White Chicken Chili
This is a delicious chicken chili recipe that I borrowed from one of my sister’s cookbooks. Helen is as avid a cookbook collector as I am, so when I visit her in Texas, I always spend some time browsing her cookbooks for interesting recipes. This chili recipe came from The Dove’s Nest cookbook published by the Dove’s Nest Restaurant in Waxahachie, Texas. READ MORE
Jamie Smith: 1 for 1 Meat and Bean Chili Slow Cooker Chili
This chili is almost not a recipe, considering it’s so easy! It’s one of my more popular winter potluck recipes that coworkers at one of my jobs usually asked me to make. My husband loves it too!
I call it 1-for-1 chili because essentially, the ingredients are one of everything for one pound of meat. READ MORE
Brrrr. Arkansas has been in a real deep freeze so far this new year. I can’t think of a better way to chase away that chill during National Soup Month than with a brimming bowlful of warm and hearty soup. Our ARWB members have a variety of them for you to choose from this week. Be sure to pay them a visit and let them know how much you appreciate their willingness to share these savory ideas with you.
Enter….the best damn soup evah! What makes this soup so great? Well, it’s wonderful on it’s own as it’s a just a homemade vegetable beef soup, but what makes it even bettah’ is that every ingredient in the soup was either grown and harvested by me, or killed/butchered by us. I know where EVERY. SINGLE. INGREDIENT. comes from and since I’ve either frozen or canned all the ingredients, it’s super easy to make. READ MORE
I love summer so much, but it has a lack of some foods that I love. Soups, stews and chilis are some that I miss the most in those hot months. Thankfully it is just about the right temperature to eat them again. Fall started last week so even though it’s a bit warm still I am jumping in with decorations and this Roasted Butternut Squash Soup.
Last year I went to a little dinner party that we dubbed Dinner with the Doc, I wrote about it here, we had this amazing soup and finally I got around to making it. I’m so glad this is what I get to have for lunch this week and don’t have to share. READ MORE
As my husband says, you can’t go wrong with cheese tortellini. Earlier this week, I couldn’t decide which of the sausage and cheese tortellini soup recipes on Pinterest I wanted to try. None seemed healthy in any form or fashion so I couldn’t use that as a determinant. But delicious? All sounded highly delicious. The two recipes I was vollying between are this sausage and tortellini soup from Party in My Kitchen and this Crockpot sausage and tortellini soup from Little Fellows.
Ultimately, my pantry and fridge made the decision for me. I had cream cheese and did not have evaporated milk. I went with the Little Fellows recipe as a base but made a few changes. Now, y’all know I love coming home to a good slow cooker meal, but I forgot to brown my sausage before work which really messed up my whole slow cookin’ process. READ MORE
So, for 2 weeks I’ve been wanting homemade soup. I was all ready last weekend and the lazy bug kicked in so it didn’t happen. But the almost blizzard conditions (remember I’m from TX) that blew in on Friday left me freezing to my bones and fully committed to my Saturday adventure of multi-tasking – cleaning and cooking simultaneously.
I’ll admit, it was just about throwing a bunch of junk together and crossing my fingers that it worked. I’d love to be cool like Mix n Match Mama, Dining with Debbie or Heather’s Dish and actually make up a recipe that you could duplicate. But, my style is more to tell you what I did and why I did it and let you figure out if its something you want to repeat. You see I’m all about knowing tastes and learning what makes a great food marriage (at least a good party in your mouth) and then making that magic happen over and over. READ MORE
Good friends are such a blessing. And they are especially so when they share delicious, original recipes with you and allow you to share those as you please. My good friend, Chef Liz Bray, created the original version of this Taramahoota (tear uh ma hoot uh) soup years ago when she was developing recipes for Fagor 3 in 1 Pressure Cookers. It has become a family favorite and one I have shared often with others. READ MORE
Okay, I’ve been working more on being organized because I got a good start when I froze leftover turkey from the holiday, in approximately one-pound packages.
I hope you did not throw yours out or force your family to eat turkey until it was coming out of their ears!
Anyway, I’ve had three pounds of frozen turkey to look at in the freezer and have been dreaming until I just could not STAND it anymore!
So I made turkey minestrone. Sort of. Except I am not sure what that is and I did not have eggs to make noodles with (after making two cakes in a row. Well, really four, if you count mistakes…) READ MORE
I have yet to meet a person who isn’t a fan of the traditional grilled cheese and tomato soup comfort meal. For a while I may have been the only one who wasn’t a big fan of tomato soup. The canned version really isn’t my cup of tea; the flavor typically a little too sweet for my liking. However, once I came around to tomatoes in general I couldn’t help but be drawn to the homemade versions of tomato soup I then came in contact with. READ MORE
