Author: Debbie
Keisha Pittman: Easy Summer Caprese Salad {Foodie Friday}
Surely you are like me and the scent of ingredients from a certain food take you back to the place you first tasted them. This recipe for me brings back a very special moment. The tang of the balsamic coupled with the crisp pop of summer tomatoes and mozzarella and the fresh scent of basil remind me of a sacred night where I re-learned the gift of friendship.
My friend Emily and her husband Jon offered to come help me pack up my home before my big move to NWA. Emily and I have a special friendship (as we say, in spite of ourselves). She has taught me the meaning of easy talks on the couch late at night, lazy Saturday morning quiet coffee moments and the depth of love created over a homemade meal.
When your dearest friend is moving away from you, it’s easy to just come over with a box of pizza, an extra sharpie and a fake smile. You throw a few things in boxes, laugh at the hoarding tendencies we all discover when packing up a home and throw out the dreams and plans of your first visit to their new town. We definitely covered the hoarding topic when it came to the napkins in my “party closet”, but Emily showed up with way more than a pre-made dinner. Emily loves best and from the deepest parts of her heart when she makes you a homemade meal and that night, she did not disappoint….a veggie frittata with asparagus and goat cheese and this delightfully refreshing caprese salad.
Its my go to when I’m missing my sweet friend or wanting to impress my co-workers at the summer salad swap. With 4 ingredients that you simply stir together, it makes a perfect side dish to grilled burgers, veggie frittatas, and even homemade pizza.
When I smell basil, tomatoes and balsamic, I will always remember a grande picnic on the living room floor of a farm home that was no longer mine. But the deep rooted demonstration of true friendship that when we don’t know what to say, we always know how to give!
(and yes, this is my adaptation because Emily always uses the finest ingredients, like European balsamic…I’m the friend that goes for convenience and ease!)
Keisha Pittman
BigPittStop
Easy Summer Caprese Salad
2015-06-04 08:39:11
Serves 3
Prep Time
7 min
Ingredients
- 1 package of Cherubs (cherry tomatoes)
- 1 package fresh mozzarella pearls
- 5 fresh basil leaves
- ½ cup light balsamic vinaigrette salad dressing
Instructions
- Rinse tomatoes and cut in half crosswise and place in mixing bowl.
- Separate mozzarella pearls into individual pieces.
- Drop in mixing bowl on top of tomatoes.
- Break basil leaves off stems and stack on top of each other.Roll leaves together and cut cross wise into tiny strips (chiffonade).
- Sprinkle over cheese and tomatoes.
- Pour dressing over first 3 ingredients and stir together.
- Chill for 30 minutes. Serve.
Notes
- Because of fresh herbs, recipe really only keeps for one day.
- If ingredients are already chilled when prepping, you can serve immediately.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
Sunday Link-Up {May 31, 2015}
Karen Weido: Crawfish Corn Bisque {Foodie Friday}
For as long as I can remember, I have had a love of seafood. Give me some restaurant options and I’ll always pick the seafood one. Put some fish, shrimp or crawfish on my plate, and I’ll eat until I simply can’t place another bite into my mouth. There was no doubt, of course, that I was going to really like this Crawfish Corn bisque.
With all that being said, the one thing I was most excited about when my brother-in-law announced his move to SouthLouisiana was getting to visit and eating some real Cajun-style seafood. Our first visit was not long after they moved, and I have to admit I was pretty disappointed in our meal options. But visit after visit our food options definitely improved.
Then on our most recent visit to Cajun country, my sister-in-law served Crawfish Corn Bisque. It was a recipe that had been given to her by a lady in their church, so I knew before I ever took my first bite that it was going to be delicious. And I was not disappointed.
I quickly jotted down the recipe for myself to bring back home to southArkansas. Of course, I’ve never been able to make it taste exactly like it does in southLouisiana, but it’s close enough to make me a happy seafood lover now and then.
Crawfish Corn Bisque
2015-05-28 15:35:27
Serves 8
Ingredients
- 1 white or yellow onion, diced
- 1 green bell pepper, diced
- 1 stalk celery, diced
- 1 can tomatoes with green chilies such as Rotel
- 1 15-ounce can cream-style corn
- 1 15-ounce can whole kernel corn (do not drain)
- 4 ounces processed cheese such as Velveeta
- 8 ounces cream cheese
- 1 pint heavy cream
- 1 quart Half & Half
- 1 pound frozen cooked and peeled crawfish tails, thawed
Instructions
- n a large stock pot, sauté the vegetables until just tender.
- Add the Rotel tomatoes, both cans of corns, the Velveeta and cream cheese; stir until fully melted.
- Add remaining ingredient and season to taste (We like Cajun seasoning but salt and pepper will work.)
- Simmer until desired thickness
- Serve as is or over prepared rice or corn chips,
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
Getting to Know Your ARWB Foodies
Karen Weido
Ting’s Mom
What food reminds you of childhood?
Fish sticks with Mac & Cheese. I’m an extremely picky eater, and growing up this is about all I would eat. So basically, this was my meal every single day.
What is your favorite international cuisine?
Italian. I could eat pasta all day long. I love it!
What is always in your refrigerator at home?
Milk and sweet tea
What is your most used cookbook?
My own. When I got married mine and my husband’s families gave us family recipes on index cards. I put them in a photo album and I use it more than anything when I’m cooking.
What is your favorite kitchen gadget?
I don’t even know what it is called, but it is a smasher thing I got from Pampered Chef. It breaks up ground meat, shreds cooked chicken, purees tomatoes, etc. I use it almost daily.
Do you have a favorite food indulgence?
Buttery breads. I just can’t stop.
What is your go-to ingredient that you use time and time again?
Cajun seasoning. It doesn’t matter what I’m cooking, it gets a dash of Ccajun seasoning. I was visiting family in New Iberia and found a homemade one that I love. Every time our family gets together, I get them to bring me several bottles of it.
What is your favorite food meal to cook at home?
Fried deer steak with mac & cheese and mashed potatoes. My entire family loves it and you can’t go wrong with that combo..
What is a cooking tip that you would like to share with beginning cooks?
Learn by screwing up! When I got married I could only cook mac & cheese and scrambled eggs. I’ve learned from experimenting and serving some really bad meals.
When you’re not cooking, what are your favorite pastimes?
Reading
What else would you like us to know about you?
I’m hardly a Foodie! I don’t eat fruits or vegetables, and I’m doing good to get food on the table each night. But when I find a recipe I love, it gets added to my cookbook and then I work to make it the best I can.
Connect with Karen:
Twitter: @tingsmom
FB: Ting’s Mom Blog
FB: Karen Weido
Instagram: @tingsmom
Sunday Link-Up {May 24, 2015}
Amy James: Herb Butter Grilled Pork Tenderloin {Foodie Friday}
One of my favorite parts about summer is the long evenings perfect for dinners with friends and neighbors. We’ll throw almost anything on the grill, but pork tenderloin is frequently on the menu when we entertain.
Grilling pork tenderloin could not be simpler. I use the 7-6-5 method, which refers to the amount of time each side gets. With the burners on high, grill the pork seven minutes on the first side, six minutes on the second side, and then five minutes with the grill turned off and the lid closed. It comes out around 150 degrees, which is perfectly cooked for us (USDA recommends a minimum of 145 degrees). As always, let any grilled meat rest at least 10 minutes before slicing.
Herb Butter Grilled Pork Tenderloin
2015-05-15 19:23:47
Serves 4
Ingredients
- 1 pork tenderloin
- salt and pepper to taste
- 2 tablespoons assorted fresh herbs, chopped (rosemary, sage, thyme, chives)
- 3 tablespoons unsalted butter
Instructions
- Sprinkle salt and pepper liberally over both sides of the pork tenderloin.
- Over high heat, grill the pork 18 minutes, according to the 7-6-5 method. Seven minutes on the first side, 6 minutes on the second side, then 5 minutes with the grill off.
- To make the herb butter, soften 3 tablespoons unsalted butter in the microwave.
- Stir in about 2 tablespoons of chopped fresh herbs and a pinch of salt.
- Spread the butter over the pork when it comes off the grill and wrap the tenderloin in foil to allow the butter to melt all over the pork while it rests.
- Slice the pork tenderloin into 1/2 inch slices for serving
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
Getting to Know Your ARWB Foodies
Amy James
Our Everyday Dinners
What food reminds you of childhood?
Chicken Spaghetti always reminds me of big church potlucks and cold winter nights. It’s really a comfort food for me. I have a Chicken Spaghetti Makeover recipe that is fabulous.
What is your favorite international cuisine?
. Mexican food, hands down. Who doesn’t like a dinner that starts with chips and salsa?
What is always in your refrigerator at home?
Milk, butter, and eggs. With these ingredients you can make a meal or a dessert.
What is your most used cookbook?
The Gourmet Cookbook. It’s tried and true recipes from Gourmet Magazine.
What is your favorite kitchen gadget?
The microplane.
Do you have a favorite food indulgence?
French fries.
What is your go-to ingredient that you use time and time again?
I believe that a pinch of salt makes everything taste better.
What is your favorite food meal to cook at home?
Spaghetti. Only because I know my kids will always be happy with the meal.
What is a cooking tip that you would like to share with beginning cooks?
Just get in the kitchen and practice, and don’t be afraid to make mistakes.
When you’re not cooking, what are your favorite pastimes?
spending time with family, snow skiing, and chain watching Netflix
Connect Amy:
Twitter: @everydaydinners
FB: Amy James
FB: Our Everyday Dinners
Instagram: @oureverydaydinners
Amy is a wife, mother, home cook, amateur gardener and MBA who blogs at Our Everyday Dinners. She chronicles her success and struggles in the kitchen preparing healthy and del icious dinners
She started cooking much more for her family eight years ago after Kate was born, and now, every night after she cooks, she snaps a photo of what she made her family for dinner. She uses her blog to inspire people to cook healthy and delicious meals for their families. for her family of 5, which includes her husband, John, and children, Kate, Abby and Alex.
Amy’s blog has been featured on iVillage, Dole.com, Tasty Kitchen, KNWA, Yummly, BlogHer, Marzetti Kitchens, FoxNewsEdge, Parents Playground, NWAMotherlode, Arkansas Women Bloggers, and numerous blogs.
Generosity: Overflow of the Heart {Wordless Wednesday}
Simple Generosity.
Simple generosity brings joy.
Nancy Kay Grace is a speaker, author, and blogger living in northwest Arkansas. Overflowing blessings are her husband, of almost forty years, two married kids, three grandsons and a newly released devotional book,The Grace Impact. She has had several stories in Chicken Soup for the Soul books, devotional anthologies, and magazine articles. When she’s not writing, she’s enjoying hikes, flavored coffee, or her grands. Learn more about Nancy at www.nancykaygrace.com, Facebook, and Twitter.
Sunday Link-Up {May 17, 2015}
Lyndi Fultz: A Perfect Picnic {Foodie Friday}
What makes a perfect picnic? And who says it has to be perfect?
Instead of starting with the quest for perfection, let us chat for a minute about the topic of picnics. What is the first thing that comes to your mind when I mention this phrase?
“Let’s go on a picnic!”
Was it a positive thought?
One filled with adventure?
Is it something that you picture your kid asking you with great excitement?
Does it sound like work?
Is it saved only for special occasions, like Mother’s Day or birthdays?
Do certain kinds of picnicking food immediately come to mind?
When was the last time you went on a picnic?
When I was a kid, growing up in the Piedmont of North Carolina, money was tight and meals were anything but frivolous. Get-togethers were often planned but more than often they just happened, simply for the joy of getting together and visiting.
There was a tucked-away park in town that wasn’t really a park. It was more of a wooded low spot with a few picnic tables across the street from a wooded neighborhood. The more I think about it, it probably was a park. The fancy parks with carousels were saved for school field trips but this park felt like it belonged to mom and me. As the youngest I was often the only sibling tag-along with mom and her grocery shopping trips and library visits. Fast foods were not an option for us so mom always had an igloo filled with essentials. For us, essentials meant a thermos of milk, peanuts with raisins, and cheese slices. If it were a particularly busy day we would eat our igloo meal in some random parking lot with the windows rolled down in our station wagon. Some days were special. Extra special. Mom would take our wagon down the road and turn on to the street that entered that wooded neighborhood and I knew immediately it was picnic day.
Same igloo. Same old milk jug, same old jar of peanuts and raisins, and chunk of cheese. Only this day was different.
This day was picnic day.
What makes a perfect picnic?
Having one.
I just realized that I don’t picnic anymore. I have grown up and moved away from the igloo. So what happened? Did I get caught up in the fast paced life of adulthood? Moved on to thinking events have to be too planned and too perfect?
I asked my kindergarten niece Jocelyn the other day about picnics. I wondered if she had ever been on one. She had, at grandma’s house. I asked her where she thought a perfect picnic would be and what food did she think was the perfect picnic food.
For the record, it is in the woods and it is cake.
Get out there and start playing. If you see me, come saddle up next to me on the picnic table and I will pour you some milk.
With cake.
Happy picnicking.
Lyndi
Getting to Know Your ARWB Foodies
Lyndi Fultz
nwafoodie.com
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
thyme
minced garlic in a jar (what, you didn’t think I always mince my own garlic, did you?)
What is your most used cookbook?
Cook’s Illustrated
What is your favorite kitchen gadget?
santoku knife
Do you have a favorite food indulgence?
fried chicken, yes please
What is your go-to ingredient that you use time and time again?
fresh thyme
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 Illustratedbecause 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.
Connect with Lyndi:
Twitter: @nwafoodie
FB: nwafoodie
Instagram: nwafoodie
Pinterest: Lyndi (nwafoodie)