Tag: chicken

It’s Tasty Tuesday! {Featured Food Posts}

We really enjoy the amazing food posts from our ARWB members and are excited to share a new batch with you this week. Be sure to check them out.

Keri Bucci: Coconut Chicken

Are you a fan of Asian food like we are? Then this Coconut Chicken recipe from Keri Bucci over at My Table of Three is a very tasty one to add to your menu. Plus, it’s low carb and gluten free!

Coconut Chicken via mytableofthree.com keri bucci


It’s no secret that I am a huge fan of Asian food. From sushi to egg drop soup there are many I call my favorites. This Coconut Chicken, like many of my other Asian inspired recipes, was born out of my desire to enjoy my favorite dishes but in a healthier way.

Coconut Chicken is my copy cat version of one of my old buffet favorites. In the past, I would pile my plate high of the overly sweet chicken and lavish every bite. Well, that is until I felt like someone was going to have to roll me out of the restaurant. Darn, you buffet food and darn you missing will power!  Read More


Helen Lampkin: Apple Tart with Calvados Cream

Nothing says fall more than apple season in Arkansas. Helen Lampkin, of My Brother’s Salsa and Helen’s Table, visits a local NWA farmers market to find out about the best of the iconic apple harvest.

Apple Tart via Helen's Table

Northwest Arkansas is still growing apples and we are fortunate to be the home of the family owned Vanzant Fruit Farm

So, before the peak of apple season passes you by, head to your local farmer’s market this and pick up some fresh apples. Then take the time to create this simple Apple Tart with Calvados Cream recipe, call the family around the table and savor every moment! Read More


Julie Kohl: Keto Coffee Disks

Want an easy, fool-proof way to have your keto coffee ready for you in a snap? Julie Kohl of Julie D. Kohl has the answer for you.

keto coffee disks via juliedkohl.com

The problem with most of the Keto Coffee recipes I’ve seen is that they all require you to blend all of the ingredients together in a blender.

I’m not sure about you but I barely have time to press the brew button on my K-cup machine in the morning, let alone pull out the blender. Plus, I sure don’t want to clean that thing EVERY day!

These Keto disks are my answer to the hassle. The results are tasty and healthy. Read More


Lacie Ring: Peanut Butter CupCereal Snack Mix

Easy Peasy Pleasy’s Lacie Ring has created a real winner with this snack mix. Your kiddos will definitely think you’re a winner too when you make up a batch for after school snacks or lunch box treats.

First things first…you grab a Super Size Bag of Peanut Butter Cups Cereal. Next you combine it with kid approved additions to make the perfect cereal snack mix. Adding more peanut butter and more chocolate takes this cereal over the top. Finally, you have one Super Sized Snack Idea! READ MORE


Talya Boerner: Buttermilk Honey Chicken Tenders {Foodie Friday}

There are certain dishes every southerner should have in her cooking toolbox. Fried chicken is one of them. Right? A few days ago, I fried a batch of buttermilk honey chicken tenders, a slight twist on everyone’s favorite comfort food. I’ll confess I’m not the neatest cook, nor the most accomplished. Far from it! But I’ve learned a few tips over the years that I’m happy to share with you.

Growing up, I was surrounded by a host of fabulous family cooks—my Momma, both grandmothers, and too many aunts to mention here. Yes, the men in our family grilled a juicy steak and deep fried a mess of catfish pulled straight from the Mississippi River. But the women? They were the ones who masterfully wielded the cast iron skillet. At least once a week, our menu included buttermilk fried chicken.

Back then, I never paid much attention to the details of all that chicken being fried. It seemed to happen rather naturally while my sister and I played outside. When Momma stuck her head outside and called us in to eat, we raced to the back porch, breathing in warm, salty smells before we laid eyes on the platter of fried chicken. Momma untied her apron and casually draped it over her chair the same way she slipped her shoes off after church.

buttermilk honey chicken tenders via @gracegritsgarden for #ARWB #FoodieFriday

Later, when I tried to make my own fried chicken, I learned there are a few essential tricks of the trade. Today, I’m sharing my buttermilk honey chicken tenders recipe along with tips and common pitfalls of frying chicken. Read more HERE.

Talya Tate Boerner


Talya is a Delta girl who grew up making mudpies on her family’s cotton farm in Northeast Arkansas. She blogs at Grace, Grits and Gardening and has been published in Arkansas Review, Front Porch Magazine, and Delta Crossroads Magazine. Her debut novel, The Accidental Salvation of Gracie Lee, recently placed as a National Indie Book Award Finalist for regional southeast fiction. She loves to cook and believes most any dish can be improved with a side of collard greens.



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Debbie Arnold: Poppy Seed Chicken My Way {Foodie Friday}

While I like to experiment in the kitchen, sometimes it’s just nice to go with the familiar. And easy. That’s exactly what this Poppy Seed Chicken is for me. Familiar and easy. Honestly, I mostly make this from memory. 

Do you have those dishes you make so frequently that you have to stop and think when someone asks you for the recipe? There’s a bit of comfort in that, I think.

This Poppy Seed Chicken screams comfort. I usually divide the casserole in half and freeze part for later use or share it with someone. It sure is nice to have a ready meal available in the freezer for those busy, busy days. It’s also nice to be able to share as well. 

Serve this with a simple salad and vegetable side and your meal is made.

Debbie Arnold: Poppy Seed Chicken My Way


  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1/2 cup diced red bell pepper
  • 2 stalks celery, diced
  • 1/4 teaspoon Aleppo pepper flakes
  • 2 teaspoons fresh thyme leaves
  • 1/2 cup minced fresh flat-leaf parsley
  • 1 can cream of chicken soup (or homemade cream of chicken soup)
  • 1 cup sour cream
  • 2 deli rotisserie chicken breasts, skinned and shredded
  • 1 cup frozen peas, thawed slightly
  • 1 tablespoon poppy seeds
  • 1 cup toasted slivered almonds, divided use
  • 1 1/2 cups Ritz Crackers (crushed)
  • Salt and freshly ground black pepper (to taste)


  1. Preheat the oven to 350ºF. Grease a 9x13-inch baking dish with 1 tablespoon of butter.
  2. Heat a Dutch oven over medium-high heat and add olive oil and butter.
  3. Add onion, carrots, bell pepper and celery and cook until tender.
  4. Aleppo pepper flakes, thyme leaves and minced parsley; season with salt and pepper. Cook an additional minute.
  5. In a small bowl, mix the chicken soup with the sour cream; add to vegetable mixture.
  6. Stir in the chicken, peas, poppy seeds and 3/4 cup toasted almonds.
  7. Check seasonings.
  8. Pour the mixture into the baking dish.
  9. Combine the crackers and remaining almonds in a small bowl. Sprinkle over the top of the casserole.
  10. Bake for 20-25 minutes or until the crackers are golden brown and the filling is bubbling.
  11. Allow to cool slightly and serve.

Ricci Alexis: Queso Chicken Pasta

A couple years ago I was flying to a blog conference in Dallas and grabbed a bite to eat in the airport before I left and had the most amazing Queso Chicken Pasta of my life. Who knew some queso and chicken would taste so good over pasta??

Queso Chicken Pasta arkansaswomenbloggers.com

When I got home from that conference I decided to try to make it myself and it turned out to be super simple and super delicious! I have tried several variations of the recipe over the year but this is one I keep going back to, the simple one!

You literally just boil your pasta, boil your chicken, and make some two-ingredient queso and mix it all together. In the past I have added garlic, bell peppers and onions, Fiesta Nacho Cheese Soup, milk and some other things but so far the four ingredient recipe I am sharing with you today is my favorite!!

queso chicken pasta mixing bowl

I am a huge fan of any and all Mexican food but sometimes I get tired of the same ole tacos, burritos, nachos, etc and I think this pasta is a yummy shift from traditional Mexican recipes. Plus it’s pasta so it’s a total comfort food. I haven’t tried it before but I bet it would be good with taco meat as well. I mean anything is good with queso, right?

queso chicken pasta ricci alexis

Have you ever had Queso Chicken Pasta?

Ricci Alexis: Queso Chicken Pasta


  • 4 boneless skinless chicken breasts
  • 16 ounces extra-wide egg noodles, prepared according to package directions
  • 1 can Rotel
  • 16 ounces Velveeta


  1. "In a large stock pot put the water on to boil your pasta. When it is boiling put your pasta in and boil until done. Drain the pasta and put it in a large mixing bowl.
  2. In a medium sized saucepan boil the chicken until it's done; set it aside.
  3. When it has cooled off a little chop it up into bite size pieces and put it into a large mixing bowl with the pasta.
  4. In the same medium saucepan, make your queso.
  5. Cube the Velveeta and add it to the saucepan with the can of Rotel; mix well over low/medium heat until well blended.
  6. Add the queso to the mixing bowl with the pasta and chicken.
  7. Mix well and serve.

ricci alexis profile

Ricci is an Respiratory Therapist by day and a lobgger by night. She loves big hair, anything monogrammed, traveling and living in the natural state. She has one fur child, a dog named Sophie, and thoroughly enjoys being the “cool Aunt” to her many nieces and nephews. You can catch up with her on her lifestyle blog, Ricci Alexis, or find on any social media platform as @riccialexis 


Amanda Farris: White Chicken Chili

White Bean Chicken Chili amanda farris

Mmmmmmm. Yum. Soup month is my favorite! Soups are so easy to prepare, taste delicious, and are my new best friend as a mom to four little ones because clean-up is EASY and dirty dishes are minimal.

I have a rule for myself in my home. Anytime I make soup I must make double or triple the recipe. Soups are easy to freeze and save for a later date. They make excellent lunches as leftovers and are typically very healthy.

My thought is, if you are making a soup it doesn’t take that much extra work to double the ingredients  to throw in the pot and it  saves you time for a future meal.

My mom got me a HUMONGOUS soup pot for Christmas a couple of years ago, and it is still one of my most used and favorite gifts because when I make soup, I am really making about three soups. If you don’t have a big one, I suggest you make the investment and get one now. It is hands down one of my most helpful kitchen items.

The recipe I’m going to share with you is for a HUGE soup pot, so don’t double or triple the recipe to save it. Actually use the ingredients and amounts that I listed.

To freeze this soup, put it in freezer bags and lay them flat in the freezer. To thaw them out, you can put them in the refrigerator the day before. Or, if you are like me, you will forget. So, I just put my soup frozen and all on the stove top on the lowest heat available to thaw it out and warm it up. It works every time.

Having a plethora of frozen soups in my freezer has saved me in hosting on more than one occasion. You will always have something to serve unexpected company for a quick bite to eat.

Enjoy! Print this recipe or pin it to make later. But make it soon! Soups and cold weather are comfort to the soul!

Amanda Farris: White Chicken Chili


  • 1 pound Navy Beans
  • 1 pound Great Northern Beans
  • 12 cups Chicken Broth
  • 1 Stick of Butter
  • 2 Tablespoons minced garlic
  • 1 big onion (diced)
  • 2 ½ cups diced green chilies (or chopped)
  • 2 Whole Chickens- cooked, deboned, and shredded or chopped (This is your preference) I prefer mine to be deboned and pulled apart in bitesize pieces about an ¾ inch long.
  • 2 Tablespoons Cumin
  • 2 Tablespoons dried Oregano
  • 1 ½ teaspoons black pepper
  • 1 teaspoon white pepper


  1. Quick rinse or soak the beans according to the package directions.
  2. Put the beans in the large soup pot with the chicken broth and bring to a boil.
  3. In saucepan heat the butter and add the garlic, onion, and green chilies. Sauté.
  4. Add the onion mixture to the pot with the beans.
  5. Add the cooked chicken and the spices.
  6. Turn heat to medium low and cook, stirring occasionally.
  7. I cook mine ALL DAY on low heat and let the smell fill my home. But, it can be ready to eat in 2 hours of cooking.
  8. Garnish with sour cream, cheese, and chips if you desire.
  9. It also goes great with a hot pan of homemade cornbread.


NOTE: I sometimes add in more chicken broth to make my soup the desired consistency that I like.



Amanda Farris is a former teacher/coach who hung up the whistle when she got promoted to mom. She still keeps those competitive juices by running in local races and playing competitive board games with her kids. She is the reigning Jenga champion in her home. 

Connect with Amanda:

 Amazing Grace and Living the Adventure




Jerusalem Greer: Ms. J’s Chicken and Dumplings {Foodie Friday}

I have only a few memories of my great-grandmother, Granny Mary. I remember sitting on her front screened in porch, in Hattiesburg, Mississippi and drinking my first cup of coffee around age six (which meant I was really drinking milk with a little bit of coffee.) I remember walking down the street to the Five and Dime and buying a sun-hat, making sure to leave the tags on like Minnie Pearl, and I remember her Chicken-and-Dumplings. They were legendary. The dumplings thick, the soup silky, the chicken chunky.

I have done my best to recreate her recipe from memory, and my Paw (Granny’s) said I got awfully close, which is good enough for me. This recipe has now become a family favorite and my boys ask for it most in the winter months, when the wind is cold and the nights long. This is a large recipe—enough for twelve adults.

Note: You can use homemade or store-bought chicken stock, or a combination of both.

Jerusalem Greer:

Jerusalem Greer:


    For the Broth

  • 15 cups of chicken stock
  • :
3 carrots, peeled, washed, and diced (optional)
  • 3 celery stalks, washed and thinly sliced

  • 1 medium yellow onion, diced

  • 1 tablespoon of salt

  • 4 pounds of boneless chicken breast (frozen or thawed)
  • 6 cups of flour

  • 3 tablespoons of baking powder

  • 3 teaspoons of salt
  • 1 cup solid vegetable shortening
  • all-purpose flour
  • ice water


  1. Bring 15 cups broth to a boil.
  2. Add in carrots, celery, onion, salt and chicken breasts.
  3. Once the chicken breasts are fully cooked, pull them out, and set them aside to cool.

  4. Reduce broth to simmer and leave simmering while you make the dumplings.
  1. Mix together flour, baking powder and salt.
  2. Next, cut in 1 cup of solid vegetable shortening (use either a pastry cutter or 2 table knives).

  3. Once the shortening has been cut in well, begin adding ice cold water, ½ cup at a time, into the mixture.( I use about 2 ¼ cup of iced water - sometimes I use more, sometimes I use less, depending on the humidity in the air).
  4. Your goal is to create a dough that is soft, smooth, and easy to roll out but is not leathery or mushy or grainy.
  5. Next, roll your dough out. These dumplings are Southern-style flat dumplings like we make in Arkansas, not the round fluffy “drop” dumplings that are common in the North.

  6. Roll out the dough, using a slightly floured rolling pin, to between 1/8-1/4-inch thickness.

  7. Next, using a knife or pizza cutter, cut the dough into strips about 1 inch wide by 3 inches long.

  8. http://arkansaswomenbloggers.com/wp-content/uploads/2016/12/cutting-dumplings.jpg
  9. Bring your stock back to a rolling boil, and tear the cooked chicken breast into bite-size pieces (or shred using a stand-mixer,) then add the meat back to the liquid.
  10. Once that is done, begin adding the strips of dumpling dough into the stock.
  11. Once all the strips have been added, give the pot a good stir, and cover.
  12. Reduce the heat to a simmer. Check every few minutes, stirring gently, until the dumplings are tender and cooked through, about 15–20 minutes.

  13. Serve hot!
  14. Enjoy.


My good friend and baking mentor Lynn taught me this great kitchen tip: When rolling out dough, spread out a smooth kitchen towel on your counter (I prefer the flour sack variety) and cover it with a good dusting of flour. This will be your rolling surface, and after you are done, you can simply fold the towel up and take it outside to shake off the excess.


Photos by Judea Jackson Robinett

Jerusalem Jackson Greer is a writer, blogger, speaker and  Minister to Children, Youth, and Families at St. Peter’s Episcopal Church in Conway, Her first book A Homemade Year: The Blessings of Cooking, Crafting and Coming Together was published in 2013, and her second book, At Home in this Life, will be released spring of 2017. Jerusalem,  her husband Nathan, and their two boys Wylie and Miles live in rural Arkansas where they are attempting to live a slower version of modern life.  She blogs about all of this and more at jerusalemgreer.com.

Ricci Alexis: Spicy Ranch Chicken and Rice {Foodie Friday}

I don’t know about you but I hate to go grocery shopping. I hate battling crowds, always forgetting something, and the store usually being out of the one thing I came to get. So frustrating!

With all of that being said when I can’t find anything to make for dinner I usuallyplay a game with myself called “Iron Pantry”. It’s similar to the TV show Iron Chef (is that show still on??) in that I just dig through the pantry for random ingredients and make them into a meal. I have created some of my favorite meals this way! Today Iam going to share that meal with you, Spicy Ranch Chicken and Rice!

Riceland, rice, chicken, ranch dressing


I was playing Iron Pantry one night when I created one of my all time favorite meals!! I literally came up with this recipe when I was in college and it’s still around today. Two things that I always keep on hand are chicken and brown rice…I switched from white to brown rice when I was in college and never looked back. It just tastes so much better to me than white rice!!

I marinated my chicken in some fat free Italian dressing and grilled it on my George Foreman. Can I just stop and say right here that I am obsessed with my George? I am a single lady and have not yet mastered an outdoor grill, but I can grill anything on my George!

I usually use whatever brown rice I find but have made it a point lately to buy Riceland Brown Rice. I love knowing that the rice I use was grown and harvested right down the road, Plus it just tastes better than most.

With my protein and grain I had a great start for the base for my meal! The night I created this meal I had some bell peppers, mushrooms, and garlic that I needed to use so I decided to sauté them and mix them in with my chicken and rice. The meal was looking better but needed a little something…

rice, chicken, ranch dressing, Riceland

After digging though my spice cabinet I decided to spice it up with some Cajun seasoning. I always have Cajun seasoning on hand; it just goes good on everything!!

Processed with Snapseed.

It was looking pretty good but I decided to kick it up a notch and throw a little Hidden Valley Spicy Ranch on it and HOLY MOLY it was amazing!! And finally finished…HA!

These days I usually have everything I need to make this Spicy Ranch Chicken and Rice on hand and make it at least once a week. Sometimes I switch the veggies up and just use whatever I have on hand but that's the beauty of any recipe, you can totally customize it to what you like!

chicken, Riceland, ranch dressing

So that’s it for my favorite go-to dish!! What’s yours??

Ricci Alexis: Spicy Ranch Chicken and Rice {Foodie Friday}


  • 4 boneless skinless chicken breasts
  • 1/2 cup fat free Italian dressing
  • 2 cups Riceland Brown Rice
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 onion
  • 1 cup mushrooms
  • 1 clove of garlic, minced
  • 2 Tablespoon Hidden Valley Spicy Ranch
  • 1 teaspoon Cajun seasoning


  1. Marinate chicken in Italian Dressing
  2. Grill chicken until done and then set aside
  3. Make brown rice according to the directions on the Riceland bag
  4. Chop up all bell peppers and onions and sauté on medium until veggies are tender
  5. Add in mushrooms and minced garlic
  6. When veggies are done set aside
  7. In a bowl mix brown rice, grilled chicken and veggies and cajun seasoning
  8. Top with Hidden Valley Spicy Ranch Dressing
  9. Enjoy!


ricci alexis profile


Arkansas Women Blogger Ricci Ellis is an Arkansas native and current central Arkansas resident. Her favorite titles include dog mom, sister, aunt, blogger and respiratory therapist. You can catch up with her on her lifestyle blog, Ricci Alexis, or on any social media @riccialexis.


Celebrating National Rice Month with ARWB

rice harvest nat rice month

Arkansas Women Blogger members enjoy a special relationship with Riceland Foods. Not only is this Arkansas-based company headquartered here, it supports and features some of the best farmers and producers in our state. Riceland is unique because it is a cooperative of rice farmers, meaning it is owned by those farmers. Both Riceland and ARWB take tremendous pride in supporting our local farmers and producers.

Several of our members have recipes which have been featured on Riceland’s blog, including this one for Baked Chicken Marsala and Rice Casserole from Lyndi Fultz of nwafoodie which uses Riceland’s Extra Long Grain White Rice.


And I can definitely recommend this Lemony Shrimp Scampi over Gold Perfected Rice, the rice preferred by the hospitality industry. 


Are you a Tex-Mex fan? Then be sure to put this Poblano Rice and Beans with Shredded Fajita Chicken prepared by our spicy gal Heather Disarro from Heather’s Dish.


Captain Mom, also known as Rhonda Franz our Girl Friday of everything The Women Bloggers, starts her family’s day off right with a Favorite Way to Eat Brown Rice for Breakfast. I certainly remember eating and loving steaming bowls of rice with sugar and cream especially on cold, winter mornings. 

If you struggle with the preparation of brown rice, follow my method for cooking brown rice and your troubles will be gone!   give Riceland’s new  boil-in-bag brown rice a try.


And who doesn’t love a good dessert? Rice can be your go-to ingredient for sweet craving as well as for your savory. Julie Kohl of Eggs and Herbs, Content Creator for ARWB, recently shared her Jumble Cookie recipe — perfect for lunch box treats.


I’m really looking forward to experimenting more with Riceland’s Jazmine (Jasmine) Rice in some of the Indian and Thai recipes I’m learning. (Thanks Swathi!)


Have you checked out the Riceland blog? Here are a few other examples of some of the jewels you’ll find when you do!

Dad’s Best Barbecued Chicken

Dad’s Best Barbecued Chicken

You don’t have to have a big fancy grill or even a tiny disposable one to have delicious barbecued chicken. I used to think that barbecue was saved for big family picnics or get-togethers at a local park and you …Continue reading…

Kabobs Over Yellow Riceland Rice

Kabobs Over Yellow Riceland Rice

It seems like every restaurant that serves kabobs on the menu or every butcher shop that sells pre-cooked kabobs follow a set routine by only offering chicken or beef. I often wonder, why the discrimination over other kabob meats?Continue reading…
Baked Rice Apple Crisp

Baked Rice Apple Crisp

As the resurgence of Sunday Suppers, potlucks, and general embracing of comfort foods tease us weekly on our social media apps, I am on the constant lookout for family-style desserts that are easy, delicious, and will please all age groups. …Continue reading…

Rice & Black-Eyed Pea Salad

Rice & Black-Eyed Pea Salad

When I think of black-eyed peas, I am instantly transported to a magical place of antebellum homes, magnolia trees, and mint juleps. In my minds-eye, I am sipping the mint juleps and fanning myself from the summer heat and persistent …Continue reading…
Brown Rice Chicken Skillet Dinner

Brown Rice Chicken Skillet Dinner

We all have those times when the day is super busy but there is still a desire to put a healthy, delicious meal on the table. This Brown Rice Chicken Skillet Dinner is quick, easy and sure to please even …Continue reading…
Turkey Tetrazzini with Rice

Turkey Tetrazzini with Rice

I keep leftover turkey and chicken in my freezer just about all of the time. It comes in handy for those evenings when I need a quick and easy dinner.During the holiday season when the prices are really good, I …Continue reading…
Riceland Rice Ole'

Riceland Rice Ole’

Just about everyone enjoys the spicy taste of Mexican food. From tacos to burritos to enchiladas, we just never seem to tire of all the combinations of meat, cheese, rice, beans, avocados and peppers. While we do enjoy those, one …Continue reading…
Riceland’s Vegetable Dip

Riceland’s Vegetable Dip

In late August and early fall in the South, all thoughts turn to football. And that, of course, means it’s time to tailgate! And while tailgate used to be just that —a picnic on the tailgate of your honey’s pickup …Continue reading…
Taramahoota Pollo Sopa con Arroz

Taramahoota Pollo Sopa con Arroz

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 …Continue reading…
Cherry Rice Salad

Cherry Rice Salad

Every Sunday, my in-law’s church hosts a dessert social following the evening sermon. Parishioners bring a variety of desserts to share while they mill around and enjoy each other’s company.  My mother-in-law is always looking for fun new recipes and …Continue reading…
Brown Rice Breakfast Tacos

Brown Rice Breakfast Tacos

If Taco Tuesday isn’t a thing in your house, it should be. And if you’re not eating breakfast for dinner on a regular basis, well you should be doing that too. We love Taco Tuesday and breakfast for dinner in …Continue reading…
Join me Tuesday, September 27 when I’ll be sharing some of our favorites from Riceland on THV11 This Morning — at 6:15 am (go ahead and set your DVR:)
Bon Appetít Y’all
logo-diningwithdebbie 1000
All recipes and photos courtesy of Riceland Foods.

Whitney Binzell: Pulled BBQ Chicken ala’ McClard’s

Celebrate the tastes of Arkansas: McClards BBQ


McClard's BBQ Crock Pot Pulled Chicken-0622
When I first moved to Arkansas, I had no clue what I was in for. All I pretty much knew about Arkansas was that it was home of the Razorbacks, a rival of my alma mater. I’ve lived in this beautiful state for two years now, and I’m glad to say I’ve been pleasantly surprised.

There are plenty of things to do and see, all throughout this state, even things a foodie like myself would enjoy. Cupcakes that have been featured on Food Network? Arkansas has that! A restaurant owned by humble celebrities? Arkansas has that! A bbq restaurant that’s been around for almost a century? Yep, you guessed it! Arkansas has that, too. And let me tell you, friends…I love bbq. If you’re from the South and you don’t love bbq, I don’t trust your judgment, and we likely won’t be friends. Harsh, I know. But I’ve got principles.

McClard's BBQ Crock Pot Pulled Chicken-0623

McClard’s BAR-B-QUE has been around since 1928. This quaint Hot Springs establishment has been featured in books, magazines, and tv shows, all geared towards foodies. It’s pretty much a food lover’s paradise. So, what you ought to infer by now, is McClard’s is good stuff.

Thankfully, you can buy their bbq sauce in stores throughout the state and have yourself a mini-feast at home. I’ve put together a ridiculously easy pulled chicken recipe for you that’s made in the slow cooker. It’s a true “set it and forget it” recipe. The end result is fork tender chicken that falls off the bone, which makes a great pulled style sandwich. It’s so tender you could chop it up, if that’s your preferred style. I’ve always been a pulled chicken fan myself, so this is a win-win situation for me.

I like to eat my pulled chicken naked and drizzle extra sauce on top. If you want “all the things” then all you have to do is add the chicken, once pulled, back into the slow cooker and mix with the sauce. I’ve used a whole chicken, cut into pieces, because I love both white and dark meat. The recipe works with all white meat as well. Your choice.

I’m also a minimalist, so you won’t catch me adding coleslaw or chow-chow to my sandwich. Only bread and pickles, please. But again, do whatever you want. Either way you’re going to end up with a bbq sandwich that’s a little tangy, and a little spicy. A great balance for those of you who like all the spectrums.

whitney binzel mcclards bbq sandwich

Whitney Binzell: Pulled BBQ Chicken ala’ McClard’s


  • 1 whole chicken, cut, bone in, skin off
  • 2 cups McClard’s BBQ sauce, divided into 1 ½ Cups and ½ Cups
  • 1 Tablespoon Worcestershire sauce
  • ¼ cup dark brown sugar
  • Sea salt


  1. Season the chicken with a little sea salt and add to the slow cooker. Rest for ten minutes.
  2. Mix the rest of the ingredients in a bowl with 1 ½ cups of McClard’s, and pour over chicken. Mix.
  3. Cook on low for 8 hours, or high for 4 hours.
  4. Gently remove chicken from slow cooker and pull chicken off the bone. Shred with two forks.
  5. Add the chicken back to the crock pot and cook for another ten minutes.
  6. You can add the remaining sauce here, or use it to top your chicken.


Whitney Binzel


Whitney blogs at WhitBit’s Kitchen, where she focuses on international food and drink recipes. You can find her onFacebook, Twitter, Instagram, and Pinterest. Whitney’s recipes have been featured on BuzzFeed, Huffington Post, Parade Magazine,  The Frisky, and Food & Wine


Lyndi Fultz: Grilled Tostadas with Grilled Sweet Potatoes, Grilled Chicken, Beans and Rice. {Foodie Friday}


summer2fall tostada - main 

There is such a thing called season fatigue. It happens when one season is ending and another begins. Let’s be honest, the fatigue sets in about a month before the new season actually begins. You know that itchy feeling you get when you are ready for fall?

You are done with mowing the grass, washing bug splatters off the windshield, and you find yourself wearing a sweater to work because the weatherman said that it will be in the low 80s today. Think about that. If it is springtime and the weatherman says low 80s, the shorts and tank are donned faster than you can say Off! mosquito spray.

As we tiptoe into the cooler waters of fall, there are a few areas of summer we may still want to hold on to and linger a while before we let them go. The slowing down of summertime we enjoy such as eating outside, grilling, nibbling on smaller plates and chilling over longer conversations.

For today’s foodie Friday, I got to thinking. What would be better than to share a dinner idea that has us transitioning from summer to fall? The ingredients really can be anything but should follow along this format:


It’s that simple really. I can’t wait to hear what combinations you come up with or dream up. By all means, comment before you actually make dinner. Just be sure to come back and share a photo or two. We’re in this together.

How does a grilled tostada with grilled sweet potatoes and grilled chicken sound, to get you started?

summer2fall tostada - tray nwafoodie lyndi fultz

Thanks for a good time, summer.

C’mon, fall.

Lyndi Fultz: Grilled Tostadas with Grilled Sweet Potatoes Grilled Chicken Beans and Rice.

6 tostadas


  • 1 sweet potato
  • 2 tablespoons extra virgin olive oil
  • 1 chicken breast
  • ¼ teaspoon sea salt
  • 1/8 teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 1 cup rice
  • 1 cup great northern or white beans
  • 1 small tomato
  • 1 small avocado
  • Pam oil spray
  • 6 corn tortillas
  • 4oz crumbled feta cheese
  • 3 tablespoons sour cream
  • dash of Tabasco or hot sauce


  1. Peel sweet potato and slice lengthwise. Coat with 1 tablespoon olive oil and microwave for 2 ½ minutes.
  2. Heat gas grill to 400 degrees.
  3. Cutlet chicken breast and coat with 1 tablespoon of olive oil.
  4. Season sweet potato and chicken breast with salt, pepper and garlic powder.
  5. Grill for 5 minutes, each side, until cooked and remove from heat. Place both in tinfoil
  6. and secure tightly, setting it aside to continue cooking and allowing the juices to set in
  7. the chicken.
  8. Microwave rice and beans until thoroughly heated.
  9. Dice tomato and cube avocado.
  10. Pam corn tortillas on both side and place on grill for 2-3 minutes on each side to form a
  11. stiff tostada. Remove from heat.
  12. Line out all of your ingredients: rice, beans, sliced chicken, sliced sweet potato, sour
  13. cream, rice, beans, tomato, avocado, goat cheese, and Tabasco hot sauce.
  14. Layer each tostada with each ingredients, plate, find a nice comfy cozy spot on the back
  15. deck and enjoy

Happy summer to fall, ya’ll.

Lyndi Fultz


Getting to Know Your ARWB Foodies
 What food reminds you of childhood? 
cheese omelets
When I was a kid, my mom made runny, undercooked, boring scrambled eggs. I decided to take matters in my own hands and learned how to 1) make dry scrambled eggs and 2) kicked it up a notch and learned how to make cheese omelets. Never again did I have runny, undercooked, boring scrambled eggs. Thanks mom!
 What is your favorite international cuisine?
slow food from France and Italy
I like the country rustic fare from just about anywhere: fresh fish plucked from the sea, lightly but perfectly seasoned, wine with brie and fruit and long conversations, and whole chicken simmered in broth with garlic. I can appreciate fancy food yet I fall in love with simplicity that is delicious. 
What is always in your refrigerator at home?
 good, grass-fed butter
whole whipping cream
parmesan cheese
farm eggs
large curd cottage cheese
whole milk plain yogurt
brussel sprouts
minced garlic in a jar (what, you didn’t think I always mince my own garlic, did you?)
What is your go-to ingredients that you use time and time again?
 fresh thyme
Do you have a favorite food indulgence?
 fried chicken, yes please

What is your most used cookbook?
What is your favorite kitchen gadget?
santoku knife
What is your favorite food meal to cook at home? 
 pan slow-cooked paillard chicken in broth with balsamic and dijon 
What is a cooking tip that you would like to share with beginning cooks?
 Sign up for Cook’s Illustrated because they will absolutely teach you how to cook
When you’re not cooking, what are your favorite pastimes?
 kayaking, fishing or just hanging out in the lake, remodeling, landscaping, going for drives with my husband and hanging out with family. 
What else would you like us to know about you?
I need a clutter-free zone to function properly.

Arkansas Women Blogger member Lyndi Fultz writes about living and eating well from her life in beautiful Northwest Arkansas at nwafoodie. Much of her blogging inspiration comes from this gem of a place, which she refers to as the proverbial land of milk-and-honey. Read more related to cooking, entertaining, gadget suggestions, ingredient explorations, local finds, local restaurant treasures, kitchen tour spotlights, and always with a healthy and simplistic approach.

Connect with Lyndi:
twitter – @nwafoodie
fb – /nwafoodie
pinteret – nwafoodie