Tag: kitchen

Keisha Pittman McKinney: Mama Sue’s Kitchen Cabinet Gumbo

Whether you are the Pioneer Woman, a contestant on the Worst Cooks in America, or just trying to get culinary in a small south Arkansas town, nothing makes dinner easier than a “cabinet creation.” Growing up, I always dreaded “clean out the fridge” buffet night. I would offer to help my mom get the meal ready because that left me first in line to pick out the remains of my favorite meal of the week. Thus leaving the mushy stuff that I didn’t like for the slow pokes who weren’t listening when the dinner bell rang!

On the contrary, I LOVED nights when my mom just winged it. She was (and still is) the queen of creativity in the kitchen. She taught me how to make incredible meals on a tight budget. She can always remake leftovers in to a new creation.She can take parts of two different meals and if you don’t pay attention, you think she has cooked a fresh dish 3 nights in the same week! It’s a not-so- secret talent and it’s been fun as we have added son-in- laws to the mix at our holiday table to watch their amazement at her dinner creations.

What she does best is always seek to be present with her people. Doing this takes lots of preparation. Mama will cook the week or weekend before we come and have meals ready in the fridge or freezer that we just have to bake and eat. (That leaves us more time for shopping, craft projects, window shopping, bargain hunting, cashing in coupons, and more shopping – all the essential things for time with your mama!)

She is also really great at her own “semi-homemade” treats. She will have the meat or cooked parts ready and just stir it all together at meal time. That’s exactly what happened with today’s dish. On their own, any of these ingredients are just fine. But, together, they are magic! And if a Cajun likes anything, it’s the magic that happens in a slow, stewed gumbo.

KEISHA MCKINNEY: Mama Sue's Kitchen Cabinet Gumbo


  • 2 Chicken breasts (fresh or thawed)
  • 1 Tablespoon + 1 teaspoon Cajun Seasoning
  • ½ cup water
  • 3 14.5-ounce Margaret Holmes Okra, Tomatoes, and Corn
  • 1 14.5-ounce can petite diced tomatoes
  • 1-2 pounds shrimp, peeled and deveined
  • 2 27-ounce cans Margaret Holmes Red Beans and Rice
  • “soppin” bread – frozen garlic bread recommended


  1. Place the chicken breasts in crockpot with 1 Tablespoon Cajun seasoning and 1/2 cup water.
  2. Cook on low for 4 hours. Remove chicken to cutting board and dice in to cubes. Return chicken to crockpot and add canned veggies, tomatoes, and 1 teaspoon Cajun seasoning.
  3. Cook for 2 more hours on LOW. A few minutes before serving, add shrimp (chopped to desired size or left whole) and canned red beans and rice.
  4. Stir together and serve hot with any sort of bread to sop up that goodness!


In case you are wondering, we are Texans, not Cajuns…therefore we let the people who know what to do, do it and we take full advantage of what comes our way!


Keisha Pittman McKinney Big Pitt Stop #ARWB Keisha (Pittman) McKinney is settling in to her new married life in South AR after she #becamemrsmckinney.  A Digital Media Director by day for a church in Northwest Arkansas, Keisha is remembering what its like to plan ahead for shopping trips to “the city,” getting resourceful at her small town Walmart and creating online shopping personas everywhere.  She blogs @bigpittstop about daily adventures, cooking escapades, #bigsisterchats and the social justice cases on her heart.

Follow Keisha:
Blog –bigpittstop: new journey, new normal, new you –  http://www.bigpittstop.com/
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Lyndi Fultz: A Gadget Adventure {Foodie Friday}


Let’s go on a gadget adventure.

I am a sucker for a good kitchen gadget while at the same time ruthless at eliminating redundancy. The two go hand in hand, surprisingly. One speaks to ensuring you have the right gadget for the job and one speaks to eliminating waste. Less is more and more is, well, sometimes awesome.

Let’s go on a gadget adventure, shall we?

1. Purge, purge, purge.

It is time to open up those kitchen drawers. Yes, plural. Do you have drawer after drawer after drawer overflowing with multiples and curiosities? Take an honest assessment. Dump everything out and put aside the gadgets that you use every day. Those go in the drawer with most accessibility. The rest go into two piles: keep and discard. And by discard, I mean giveaway to family, friends, or a thrift store.

 crazy jumbled gadget drawer


2. Explore, explore, explore.

Let your fingers do the exploration via the Internet. Been to Williams-Sonoma’s site lately? How about Sur la Table? Anthropologie? J.B. Prince? Check out what is available and popular by browsing the reviews. People are honest. Love it or hate it, they will always let you know.

Get out and touch it.

You’ve been dreaming about that new heat resistant white rubber tong set, haven’t you? Got a store close to you that has it? Get out and check it out. Feel it. Would owning it replace something that you already have? If so, purge, purge, purge the original. Would owning it add a nice new twist to your life? There’s your answer.

4. What the heck is that?

Many different regions, nationalities, and ethnicities have unique gadgets that are special to them. That doesn’t mean that we cannot partake. The darling Scot’s spurtle dates back to the fifteen century and could also be your answer to perfectly lump-free oatmeal on Sunday morning. You’re welcome.

5. Use it or lose it.

Did you purge some and keep some? Did you explore sites that made you hit the “buy” button? Did you get out, touch, and cha-ching the register? Did you decide you really needed the Ethiopian clay pot? Okay, great! Now comes the old adage, “use it or lose it.” All the gadgets in the world won’t add a bit of spice or pizazz to our lives if we don’t start using them. Get on it already!

While these are just five tiny ways to get started on your own gadget adventure, they are really only just the beginning. It is time to start a revolution. Hold up our hands with our half-burned wooden spoons, our slightly bent salad tongs, and those super-cute-I-promise-I-will-use them poached egg holders. The time is NOW to start moving forward. Are you ready?


Lyndi FultzLyndi Fultz, nwafoodie

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.