Author: Debbie
Laurie Marshall: Yum Salad {Foodie Friday}
I was twelve years old the first time I ever ate a salad. In fact, before that year, I am not sure I really knew what a salad was. My mom was a pretty no-nonsense kind of cook, and we ate a lot of easy meals that mom could make in her sleep. But when I was twelve, she was dating a man who had fancier food tastes than we had typically been able to support on a single-parent budget, and we started eating salad.
Fast-forward a lot of years that I won’t tally up for you, and I am now a fan of salads. Thank goodness for that fancy-food man, who eventually became my step-dad. The biggest turning point came when I discovered that salads can be made with greens other than iceberg lettuce. It was an evolutionary step on my culinary timeline to learn that some lettuce actually has flavor and texture and doesn’t require half a cup of salad dressing to make it palatable.
This recipe for Yum Salad is a variation on a dish I get at my local Thai restaurant. I love the flavor of the dressing – a complex mingling of sweet, savory, tangy and spicy. It is a great base for any protein you want to add, but I chose some boneless pork chops when I made it this week.
/Most restaurants will serve this salad over iceberg lettuce, which immediately starts to get floppy once the dressing is applied. I use fresh spinach and arugula to add body to the greens. The peppery flavor of the arugula also comes through to up the flavor quotient. I add tomatoes to mine, and if you don’t have chiles available, you can substitute a squirt of sriracha.
Yum Salad
2015-08-04 20:51:29
Ingredients
- 1.5 pounds boneless pork chops
- ½ Tablespoon vegetable oil
- ¼ cup shallot or sweet onion, sliced thin
- 3 Tablespoon chopped cilantro (leaves and stems)
- 1 medium cucumber, seeded and sliced
- 1 cup cherry or grape tomatoes, halved
- 3-4 cups arugula and spinach greens
- 1 clove garlic, pressed or finely minced
- 2 Thai chiles, minced (or 1 Tablespoon sriracha)
- 2 Tablespoons very thinly sliced lemongrass
- 1.5 teaspoons light brown sugar
- 2 Tablespoons fish sauce
- 2.5 Tablespoons fresh lime juice
Instructions
- Start by crushing the garlic (this is why the press is helpful), and smashing it together with the chile peppers on your cutting board. You can use a knife to do this or a small spoon.
- After you slice the lemongrass, bruise it a bit with the dull side of your knife to help draw out the oils that are full of flavor. Put the garlic paste in a small bowl and add lemongrass, fish sauce, lime juice and brown sugar. Whisk together and set aside as you work on the rest of the dish. All those flavors will start to come together and your kitchen will smell amazing.
- Heat vegetable oil in a pan and add protein of your choice – in this case, pork. If you’re using pork or chicken, cook the meat thoroughly on both sides. For beef, it’s okay to leave it a little pink in the middle. Remove from pan and let the meat rest for a few minutes while you spread your greens over your platter.
- Once your meat has rested, slice it into thin strips, place in a large bowl, and add the shallots, cilantro, tomatoes and cucumber. Pour dressing over the meat and veggies and toss until everything is covered.
- Spoon meat and veggie mix over the greens on your platter, pour any dressing in the bowl over the top, and serve alone, or with rice on the side.
Notes
- This dish keeps well in the fridge, and would make a great wrap for lunch the next day!
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
Getting to Know Your ARWB Foodies
Laurie Marshall
Junque Rethunque
See Laurie Write
What food reminds you of childhood?
Tuna fish patties and Kraft mac and cheese. We were on a budget, and my mother made tuna patties (croquets to the fancy people) often. They had crushed saltines in them and were crispy golden brown on the outside. Mom had certain combinations of foods that were always served together, and Kraft mac and cheese was always a side dish for the tuna patties. Unfortunately, I can’t seem to get my family to appreciate the perfection of this dish.
What is your favorite international cuisine?
Indian, Thai and Mexican – I love the meaty-ness of the dishes, contrasted with complex spice and herbs. I could eat these every day for every meal and be perfectly content.
What is always in your refrigerator at home?
Eggs, half-n-half, and 384 jars of pickles and mustards. I’m not sure what’s up with that last one…
What is your most used cookbook?
Epicurious.com, to be honest… although most of my cooking is done by the seat of my pants. I do have a cookbook from the 20s that has my grandmother’s name embossed on it. The name was put on when it was rebound at some point. There are not a ton of recipesin it that I want to try, but I love love love having it. 🙂
What is your favorite kitchen gadget?
Hmmm… I am pretty low-tech, really. I use my vegetable peeler a lot, but my blender and food processor get dusty. If a crock pot is a gadget, that’s probably my favoritebecause of how it saves my butt when I am too busy to spend time preparing a meal.
Do you have a favorite food indulgence?
Locally roasted coffee beans and dark chocolate. My husband has a sweet tooth but doesn’t like dark chocolate, so those two things are about the only things I can keep around that I know he won’t steal.
What is your go-to ingredient that you use time and time again?
I have been putting curry powder in everything lately, and enjoying the sweetness it adds to spicy dishes. But my home-canned tomatoes are always easy to grab as an ingredient for something awesome.
What is your favorite food meal to cook at home?
This changes all the time (remember, I said I fly by the seat of my pants). But a couple of favorites are homemade chicken pot pie and crock pot pork roast with rotel and potatoes.
What is a cooking tip that you would like to share with beginning cooks?
Watch Food Network. Seriously – I have become so much more experimental (successfully, too!) since I have become of fan of shows like Top Chef and Chopped. I discover new ingredients, which I will probably never use, but they talk about combining flavors and ingredients and that has helped me learn what to play with in my own kitchen. Also, the measurements listed in the recipe are important. That’s all I will say about that.
When you’re not cooking, what are your favorite pastimes?
I am a writer and artist, and love to be making and creating something. My family and I enjoy getting out and hiking on local trails, and I am a big movie buff – love to binge watch movies, but I hardly ever have time.
What else would you like us to know about you?
My mantra, which may be a good reminder to others – “It’s never to late to be what you might have been.” It’s a quote by the writer George Elliot, and it rings true with me every single day. There are things we put off as moms and we need to remember that no matter what you are focused on today – kids, family, work, parents who need you… you can continue to make tiny steps forward and one day those steps will add up and you will be on top of a hill you thought you would never be able to climb. Keep moving. 🙂
Connect with Laurie:
Twitter JunqueRethunque
Twitter LaurieMMarshall
Instagram JunqueRethunque
Instagram See Laurie Write
Pinterest JunqueRethunque
Pinterest Laurie Marshall
In addition to her love for a perfectly turned phrase, Laurie Marshall has a passion for reusing and repurposing, and may get a little too excited about power tools and the wall of paint chips at her local h
Laurie lives in Northwest Arkansas where her mother was a majorette in the high school band and her grandmother inspired her love for homemade and handmade. She is spoiled by the availability of locally-grown foods in her community. Being the decision-maker for dinner every night wears her out, but, thanks to Food Network, she still enjoys experimenting with new flavors and concoctions. She prides herself on the fact that no one has gotten ill after eating her food.ome improvement store. She graduated from the BA program in Creative Writing at the University of Arkansas in 2007 at the ripe old age of 39, and after spending six years working at a desk job (that she loved!), she took the leap and began her freelancing career. Her work has been published on VisitRogersArkansas.com, Ta
Sunday Link-Up {August 2, 2015}
#AWBU 2015 Foodie Friday Presenters Announced
#AWBU Foodie Friday 2015
Presented By
@TasteArkansas
The Arlington Hotel ~ Hot Springs, Arkansas
August 28, 2015
Registration and Gathering begin at 11:30
#AWBU #FoodieFriday15
by Foodie Friday gal Debbie Arnold of DiningWithDebbie
The awesomeness of #AWBU Foodie Friday just keeps getting better and better, and after scanning this year’s distinguished list of presenters and their topics, I just know you are going to agree. These presenters are strong voices for Arkansas, its farmers, its producers and its programs. We are fortunate that our presenting sponsor, Taste Arkansas, has again shown its support of Arkansas Women Bloggers and our efforts to further the story of Arkansas
Registration for Foodie Friday attendees begins at 11:30 at The Arlington and also includes your registration for AWBU so you’re one and done! Our program begins sharply at noon so you’ll want to be sure to be on time. You won’t want to miss a single minute of the afternoon’s program.
While there will be light snacks available, note that lunch will not be served. Feel free to bring your lunch with you, however. And if you’re so inspired, you can share with me!
I’m excited to see you and just know you are going to enjoy the best #AWBU Foodie Friday ever! Feel free to email Debbie with your questions.
Keynote Speaker: Georgia Pellegrini
Chef, Author, Adventure Expert, TV Personality ~ @gpellegrini
Topic: Branding Yourself
Jana Hunter
@janahunterint
Topic: 10 Ways to Ruin Your Party
Arkansas Farm Bureau Women in Agriculture Panel
Janeal Yancey, Moderator ~ @meatcountermon ~ ARWB member
Panelists: Beth Moss, farmer and seed salesman for Progeny Ag Products;
Susan Anglin, dairy & beef cattle farmer in Benton County @anglindairy ~ ARWB member
Cassie Davis is a dairy farmer and blogger in Washington County
Chef Matthew Bell ~ @chefmabellz
South on Main, Little Rock
From Our Field. To The Kitchen. For Your Table.
Chef Bell comes to us through the courtesy
of The Arkansas Soybean Promotion Board
Heather Disarro ~ Heather’s Dish
Creative Food Photography: Branding Yourself with Gorgeously Designed Food Photos (Interactive)
BRING YOUR CAMERAS, IPHONES, IPADS, ETC.
Assisting Heather:
Jenny Marrs ~ Blessings and Raindrops
Sarah Shotts ~ Love Letter to Adventure
Whitney Binzel ~ Whit Bits Indian Kitchen
Hostesses and Social Media Facilitators
Keisha Pittman Big Pitt Stop ~@bigpittstop
Talya Boerner Grace Grits and Gardening ~ @gracegrits
Jodi Coffee The Coffee House Life ~ @thecoffeehousel
Kellee Mayfield Delta Moxie ~ @deltamoxie
#AWBU Foodie Friday Details
Sunday Link-Up {July 26, 2015}
Debbie Arnold: Cherry Habanero Jam {Foodie Friday)
I’m on a roll with berries and fruits lately including cherries which have reappeared at our markets. If I can keep enough of them on hand before Hubby eats them as is, I make this Cherry Habanero Jelly. Our supply that I made last fall using our garden-fresh habaneros is all gone. I gave away a bunch of it at Arkansas Women Bloggers University in September and some more at Christmas as little presents for friends and neighbors. So when I went to the downstairs pantry to get a jar for my “All About Cherries” appearance on THV 11 last February, well…Mother Hubbard’s cupboard was bare. (As it turned out, Mother Nature decided to bring in a little snow which caused me to cancel my appearance since getting out of our driveway is next to impossible when there’s frozen stuff on the ground.)
Being the spontaneous, creative soul that I am (ahem!), I made up a fresh batch then when I had to scrape around for cherries since it was February. How does that happen that National Cherry Month occurs when cherries are gone from the markets? Go figure. While scouring the pantry for a wayward jar I remembered I had never posted that recipe. Looks like you guys get to be the lucky recipients…recipe and jam if you’re on your way to AWBU in Hot Springs.
I know I tell you all of the time, “Y’all, this is so good, ” but honestly Y’al this stuff is so good. That batch I made in February did not have the same habanero heat as my batch from last fall. The habaneros didn’t give off as much “smelly” heat while I was preparing them. Or, at least, they didn’t seem to. The batch I made this week, in contrast, was screaming heat! There’s nothing like fresh-from-the-garden taste, is there?
On a side note: When you make this, always wear gloves! That’s the voice of experience. Trust me. It’s a painful part of my past. Literally.
We like to use this on grilled meats, purple hull peas, pinto beans — just about anything we put on our plates actually. Well, except dessert that is — although with a little extra crunchy peanut butter and a Ritz, it just might make it into the dessert category It’s also very good as a quick appetizer with cream cheese and crackers — you’ve had that I’m sure. I’ve even used it as a grilling glaze by melting it in the microwave and brushing it on the meat as it is grilling. Oh, wow!
Be patient with this as you are waiting on it to jell. It may take a few days for it to do so. Also, I like to leave some chunks of pepper and cherries in the mix, but you can grind them to smithereens if that’s your preference. I never quite know whether to call this a jelly or a jam since it has those chunks hanging out in there. Jammy? What do you think?
I put most of this up in 4-ounce jars since I like to have it on hand that way to use as little gifts. This batch made 26 of those.
Did I mention that I’m raising ghost peppers? Hmmmm
Bon Appétit, mon chéries!
Cherry Habanero Jam
2015-07-23 17:20:54
Ingredients
- 1 quart fresh cherries pitted and chopped*
- 7 orange habaneros, cored and seeds removed (if desired)**
- 1 large red bell pepper, cored and seeds removed
- 7 1/2 cups granulated sugar
- 1/4 cup lemon juice
- 2 pouches liquid pectin (I use Certo.)
Instructions
- Instructions
- Prepare the jars and lids.
- Roughly chop the cherries; place in a large saucepan.
- Finely chop the habaneros and red bell pepper in a food processor.
- Mix the peppers, sugar and lemon juice into the peaches; stir well.
- Bring the mixture to a rapid boil, stirring frequently.
- Add in the liquid pectin and bring back to a hard boil for 1-2 minutes.
- Remove from the heat and skim off the foam, if desired.
- Pack into sterilized jars and seal.
- Process in a boiling water bath for 10 minutes; cool completely before storing.
- Check lids for proper seal.
Notes
- *You can substitute bottled cherry juice, but make certain that it is pure juice and not a blend with added sugar.
- **If you leave the seeds in, the jam will have more heat. We like it hot!
- If you are not accustomed to water bath canning, I suggest you purchase a good guide. I'm a big fan of Ball's canning manuals myself.
- The pamphlet in the box of Certo is a good general guide for making jams and jellies.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
Getting to Know Your ARWB Foodies
Debbie Arnold
Dining With Debbie
What food reminds you of childhood?
My Mamaw made the very best chicken and dumplings—EVER! She made them for just about every Sunday dinner and always if the preacher was coming over. Nonnie was also an amazing cook. Her chicken and dressing cannot be beat, and my Aunt Sue can make it just like Nonnie did. I learned much of what I know about cooking from them. (You do know that “dinner” is “lunch” in THE South, right?)
What is your favorite international cuisine?
That’s tough. If I had to pick just one, I would probably choose Italian. Some of my fondest memories of Italy are associated with the food we ate while there. Although judging from my cookbook library, you would think it would be French. Maybe it is?
What is always in your refrigerator at home?
I always have herbal infused olive oils, compound butters, a variety of mustards, heavy cream, Greek yogurt, fresh fruits and vegetables and tea!
What is your most used cookbook?
I have given away a number of my cookbooks so I’m probably down to around 300 right now. I know. I read cookbooks like many people read novels though. Judging from their wear and tear, I use several volumes from America’s Test Kitchen, Calico Cupboards (which I helped write), The French Laundry by Thomas Keller, Around My French Table by Dorie Greenspan, Joy of Cooking by Irma Rombauer and Marion Becker, Delia Smith’s How to Cook, and Cooking at Home by Julia Child and Jacques Pepin a lot. My new favorite, however, is A Kitchen in France by Mimi Thorisson. I read it cover to cover without putting it down.
What is your favorite kitchen gadget?
On a daily basis, I probably use my whisks more than any other kitchen tool. My favorite gadget hands down, though, is my electric knife sharpener. Love it! Dull knives are dangerous.
Do you have a favorite food indulgence?
Hot fudge sundaes with pecans and no cherry from Andy’s Frozen Custard. I may be craving one right now.
What is your go-to ingredient that you use time and time again?
Kosher salt. I use it almost exclusively in cooking since it does not contain any additives. I‘m also loving Riceland’s Rice Bran Oil. I just keep hoping it makes it to the supermarket shelves soon.
What is your favorite food meal to cook at home?
In many ways, cooking is meditative for me. Choosing a favorite meal is rather like choosing your favorite child – impossible. Right now, it would probably be fried okra and purple hull peas with fresh tomatoes and basil since they are in season. Or maybe homemade pizza on the grill? Come October when cooler weather sets in, it’ll be a whole different story.
What is a cooking tip that you would like to share with beginning cooks?
If you can read a cookbook, you can cook. Like so many others have said, don’t be afraid to try. Everyone burns something occasionally; it’s okay. Oh, and this is very important, invest in really, really good knives and keep them sharpened. They’ll last you a lifetime.
When you’re not cooking, what are your favorite pastimes?
Gardening consumes a considerable amount of my time as does blogging and working on ARWB. Hubby and I also spend most weekends at the lake or playing with our grandchildren.
What else would you like us to know about you?
Most of what you might be interested in is on the ARWB web site. If you get up REAL early and live within the viewing audience, you can watch me pretend to cook on THV11 This Morning twice a month—usually around 6:45. That’s AM by the way.
Healthy Lunchbox and After-School Snacks Link-Up
You probably have noticed all of the back-to-school supplies that are overflowing on the shelves as of late. And then there were all of the back-to-school ads for clothing, shoes, backpacks, etc. that showed up in Sunday’s paper. Whether we or our children are ready or not, school will start soon. Very soon. If you live in Arkansas and your kiddos attend public school, that means August 17 this year.
And you thought summer was just getting started!
Part of that getting ready for school means earlier bedtimes and focused routines. If your children pack their lunches, do they choose for themselves or do you do that for them? What sort of healthy choices are they encouraged to make? Or, do they just get free reign over what they are able to select?
What about snacks–both at school and after school? Do you guard against high-fat and high-sugar items? How do you limit those, if you do?
This week we’re sharing ideas for healthy lunchbox and after-school snacks. Link up any posts you may have on this idea. Or, if you don’t have any posts directly related to the topic, share your ideas in the comments below. We want to round up as many ideas as we can so feel free to share lots and lots.
Sunday Link-Up {}July 19, 2015}
Caty Mills: Bloody Maria Shrimp {Foodie Friday}
Summertime means that it is officially grilling season! This week I grilled up some Bloody Maria Shrimp. It’s a Mexican twist on the classic Bloody Mary flavors that uses tequila instead of vodka. I also added some chili powder and paprika to spice up the flavor profile and complement the smoky flavor you get from grilling. These shrimp are a little sweet, a little smoky, and the kick from the lemon and tequila adds a great brightness and freshness to the dish. Serve these up as an appetizer with some frozen margaritas and you’ve got the perfect summer treat.
Now, a little bit about this particular method of grilling. One of my favorite ways to grill shrimp is to throw them in a foil packet with a little bit of marinade. It’s so much easier than sticking them on kabobs and I find that the shrimp cooks more evenly. They also soak up more flavor from the marinade on the grill so there’s no chance of them drying out or getting too charred. It’s an easy method for first time grillers and master grillers alike.
Bloody Maria Shrimp
2015-07-15 14:27:35
Serves 4
Ingredients
- 1 pound shrimp, peeled and deveined
Marinade
- 1 cup crushed tomatoes
- 1/4 cup olive oil
- 1/4 cup tequila
- 1 clove garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons lemon juice
- 1 teaspoon hot sauce
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 lemon, sliced thin as garnish
- 1/4 cup parsley, chopped as garnish
Instructions
- Fire up your grill to medium heat.
- In the meantime, make the marinade. Add all of the ingredients for the marinade to a large bowl and whisk together to combine thoroughly.
- Add the shrimp to the bowl and marinate for 15 minutes.
- Make two foil packets using heavy duty foil. To do this, lay a large sheet of foil on a flat surface. Place half of the shrimp and a little bit of the marinade in the center of the foil. Then place a few slices of lemon on top. Bring the short ends of the foil together and fold twice to seal. Fold in the sides leaving some room for steam.
- Make another foil packet for the other half of the shrimp.
- Place the foil packets on the grill and grill over medium heat for 6-8 minutes.
- Remove the shrimp from the grill, open up the foil packets, and garnish the shrimp with a few fresh slices of lemon and the chopped parsley.
Notes
- Serves 4 as an appetizer.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
Getting to Know Your ARWB Foodies
Caty Mills
Twitter: @CatysCorner
FB: https://www.facebook.com/catyscornerblog
Instagram: https://instagram.com/catyscorner/
Blog: www.catyscorner.com
What food reminds you of childhood?
Pinto beans, greens, and cornbread. My dad used to make it all the time from scratch. It was both of our favorite meals.
What is your favorite international cuisine?
Ramen. It’s so fun to make at home and actual healthy!
What is always in your refrigerator at home?
Tons of fruit and lots of different kinds of cheese.
What is your most used cookbook?
The Pioneer Woman’s first cookbook
What is your favorite kitchen gadget?
My spiralizer. Awesome for curly fries!
Do you have a favorite food indulgence?
Homemade biscuits with cream gravy
What is your go-to ingredient that you use time and time again?
Chicken broth. You need it for almost any casserole or soup.
What is your favorite food meal to cook at home?
Homemade mac and cheese
What is a cooking tip that you would like to share with beginning cooks?
Don’t stress about following recipes to a tee (except if baking). It’s fine to add your own flair and try new things!
When you’re not cooking, what are your favorite pastimes?
Playing volleyball
What else would you like us to know about you?
I am writing an e-book right now.