Today I want to share one of my go-to summer recipes (besides the “Cool Cucumber Soup”): A “Grains Zucchini Bowl”!
I love the Minute® Brown Red Wild Quinoa Multi-Grain Medley! It only takes about 30 mins to prep it, and it tastes delicious warm or cold. It’s quick, fresh, healthy & vegan/vegetarian. READ MORE
Pat Downs: Margarita Chicken
Summer is here in Little Rock, Arkansas. Temperatures already in the mid 90’s. I love to do my grilling indoors in the cool temperatures! If you have a Gas stove you sure want to check out this awesome indoor smokeless gas top grill! You can get them on Amazon. I use the Copper House model. It holds up well and you can even put it in the dishwasher! READ MORE
Anni Schenk: Cool Cucumber Soup
Recipe Week continues! Today’s recipe is still one of my all time favorites, and extra good for the upcoming super hot days! It’s a “Cool Cucumber Soup”. Don’t hate just yet!!! Give it a try. SUPER refreshing, healthy, and delicious. READ MORE
This post has been swimming around in my head for a long time, so I thought now would be a good time to get it out there. It’s really kind of funny, and won’t surprise anyone who knows me, that I don’t eat this meal. Yes, I’m sharing this recipe on my blog. And no, I don’t cook it or eat it myself. Crazy, right?!
This family favorite is Francena’s famous curried chicken. This is the meal that my husband’s mother loved to cook for him. This is also the first recipe of hers that he asked me to cook after she passed away…..and I couldn’t do it. I just don’t like the smell of curry!
READ MORE to find out how Rhonda solved her dilemma.
Rhonda Bramell is a blogger in Northwest Arkansas. She is the ringleader of a circus that includes her husband, three kids and a rambunctious Boston Terrier. Rhonda has been blogging at Bramell, Party of Five for eight years; her blog is a collection of stories about the real life joys and challenges of parenting.
This particular smoothie has a few hidden ingredients, like spinach, a banana, Greek yogurt, milk, and honey. My boys didn’t quite know what to think when they found out there was spinach in their smoothies. You can use fresh or frozen blueberries, totally up to you. I used frozen because cheaper. READ MORE
Jamie Smith: Easy Winter Blueberry Rhubarb Pie
I love hearing stories of when my husband grew up eating great food from his grandma. We make Grandma Susan’s Bread
every winter and he frequently talks about her persimmon bread and her rhubarb pie.
He also loves pretty much anything blueberry so whenever I can find a dessert or salad or … anything with blueberry, I get it for him to try.
He recently pondered the idea of a blueberry rhubarb pie after we tried a blueberry rhubarb preserves, which even I agree was divine. I did a little research and learned that both fruits are more spring/summer fruits but I wasn’t deterred. It’s rare he asks for desserts so I decided to accept the challenge. READ MORE
Julie Kohl: Blueberry Scones
The growing season in Arkansas is pretty early. Blueberries usually start coming available in mid-June. Thanks to an early spring, blueberries are just coming into season here in Arkansas and fresh, local blueberries are so good.
Since fruit is so plentiful this time of year we tend to incorporate into almost every meal and breakfast is certainly no exception. Today, I want to share my scone recipe with you. I used blueberries but you could certainly substitute with other fruits, nuts, and seed or even chocolate chips! This recipe is really versatile. READ MORE
Wow, here I am, writing a blog post! I’ve missed blogging so much, but when I became a new mom, I set unrealistic expectations for myself as a blogger and then felt I needed some distance from my blogging hobby. Fast forward 4.5 years and I have 2 little ones and suddenly blogging seems exciting again. Debbie has been a huge encourager and I’m excited to rekindle my love for writing and sharing!
I am thrilled to be sharing this recipe with you! Cooking is a true passion of mine- a way I connect with my family and friends on a daily basis. My favorite memories of life are centered around time in the kitchen with my parents, grandparents and friends. To me, the knowledge gained in the kitchen is a way to carry on my family legacy and I hope I’m passing the love of preparing food to my children. Filling bellies is filling hearts and a true joy!
When my assignment was handed: “Fresh From The Garden” I knew it was a perfect fit. We happen to have just finished a round of Whole30 at our house, so I have been immersed in All. The. Vegetables. Not to mention, farmers markets are all starting up and this is the perfect way to use up your farmer’s market finds!
We don’t always think of breakfast as the time to really get in all of our veggies, but this recipe is a satisfying way to start your day! I love this recipe because it’s so versatile- all you really must have are sweet potatoes and then everything else is interchangeable to suit your taste, your cupboard or the time of year in which it is prepared!
Sweet potato hash has become a true staple at our house. Ingredients can be prepped ahead of time and then thrown together in the morning…honestly we eat this for dinner a lot too! This hash carries you easily through to your next mealtime, and can be served as a side or a main course. It packs a punch in flavor, texture and nutrient profile. It is a win-win meal for sure!
Prep Sweet potatoes, bell pepper, onion, Brussel sprouts, and kale:
Sweet potato: shred on large holes of box grater or run through food processor. Another option would be to small dice). Place in a medium bowl, lightly salt and pepper, add about ½ teaspoon taco seasoning and 1T. Melted coconut oil (or oil of your choice), stir and set aside;
Small dice bell pepper and onion
Quarter Brussel sprouts
Remove stem/rib from kale and set aside. Rough chop kale leaves, small dice kale stems
Meanwhile, preheat large iron skillet and cook bacon and set aside leaving it slightly soft so it can finish with the hash at the end. Pour out remaining grease but do not wipe out pan.
To the iron skillet, over medium heat, add 1T ghee (or other oil), kale stems, onion, and red pepper (if your sweet potato is diced instead of shredded add now). Let soften for 3 minutes, lightly salt and pepper, add brussel sprouts and sweet potatoes. Continue to cook over medium to medium low heat, stirring with a spatula occasionally. Add about another ½ t. Taco seasoning near the end of cooking.
While hash cooks prepare raw ingredients:
Roughly chop arugula and divide evenly among bowls or plates. I like to use pasta bowls that are wide and shallow.
Mince chives
Halve or quarter cherry tomatoes
Slice avocado halves vertically
Chop jalapeno (or leave out according to preference)
After hash has been cooking approximately 10 min, rough chop bacon, and add bacon and kale to iron skillet.
In a separate skillet, prepare eggs according to personal preference. We eat ours fried over medium. Poached would also be great and if you insist, scrambled although the runny yoke really compliments the hash in my opinion! I alloted two eggs per adult and one egg per child….use your discretion here.
Assemble remaining ingredients: heaping serving of hash, top with tomatoes, avocado, and jalapeno, then the eggs, then a few tablespoons of salsa and topped with chives.
Serve on it’s own or with crusty bread (like the Sylvan bread you see in the picture) or biscuits!
Thanks so much for taking a peek at this recipe. I can’t wait to hear what you added to your hash recipe. I hope you love this meal as much as we do at our house!
Ingredients
3c. Sweet potatoes (about 1 medium potato)
1 red bell pepper
¼ red onion
2c brussel sprouts
3-4c. Kale
4-6 strips of bacon
4-6 eggs
2c. Arugula
2T. Chives
1c. Cherry tomatoes
1 avocado
½ jalapeno
1/2c. Salsa (I used an avocado tomatillo salsa but you can use any salsa)
Salt and pepper to taste
Taco seasoning (I used this one)
2T ghee
1T coconut oil
(oil options are totally flexible- use whatever high quality oil you have on hand from butter to olive oil and everything in between).
When I create recipes, I often have an overall idea in my head, but it doesn’t quite come together until after I take a walk through the grocery store or market (or let’s get real- when I discover what is already available in my pantry because planning ahead is not my forte).To create this hash recipe, we paid a visit to the Bentonville Farmers’ Market on Saturday where we found beautiful greens, sweet potatoes, chives, and local bacon! I had already picked up fresh eggs from my favorite backyard farmer and then I filled in with grocery store finds.
Knowing where your food comes from makes it even better in my book. Being able to meet the farmers who grow, pick, and prepare the food we buy just adds that much more love and care into what we feed our families. I grew up with a large family garden, in the summer almost everything we ate came from that soil! Knowing my grandparents so thoughtfully prepared the garden plan and cared for the food we ate, while also encouraging all of us to get our hands dirty instilled a value of food and provided a wealth of knowledge I didn’t realize I had obtained until well into adulthood.
*Disclaimer: I’m the world’s worst measurer- these measurements are flexible and approximate according to number of people you’re serving and your personal preferences. This recipe served 2 adults and 2 children for us.
Arkansas native, Katie Stilwell Bloodworth is an Airbnb Superhost, co-owner of La Petite Fleur Clothier, and multi-tasker extraordinaire. Passionate about people and relationships, Katie also volunteers with the Walnut Farm Montessori School, the Ronald McDonald House, and First United Methodist Bentonville. She attributes her drive and leadership skills to coming from a long line of first born daughters, as well as her unforgettable experiences serving Kappa Kappa Gamma through college and the years following. She loves spending time with her supportive husband and adorable kids, having a trip on the calendar, and she’s sorry about being perpetually late. Katie firmly believes in the power of a homemade meal, the importance of grace and do-overs, and that there are better things in life than a clean house.
I have a big secret to share. I had never eaten an avocado until a few years ago. Can you believe it? I also didn’t eat guacamole until recently. Equally as surprising considering I could now eat an avocado for every meal, and guacamole is just about my favorite food. I like an avocado alone, I like them in my protein smoothies, I like them in dip, I like them on toast. You get the picture. I really, really like avocados, and considering the health benefits, that’s not a bad thing! Add egg, bacon, and cheese and I’m on cloud nine! I’m excited to share this Bacon and Egg Avocado Bake recipe with you, I think you are going to love it. READ MORE
Anita Stafford: Quick and Easy Brioche
Brioche is a yeast bread, but this rich butter and egg loaf is so light you’ll almost think you’re eating cake. This brioche recipe is a quick version to make with little fuss. One plus is that it does not take the usual 4 hours for refrigeration of the dough that many other brioche recipes require. READ MORE
Amy Gramlich: Tex-Mex Migas
Is there any one true way to prepare Tex-Mex migas or Spanish-style migas? Do a quick Google search or a thumb through your favorite Mexican or Spanish cookbook, and you will come to a decided no.
This is our second post for Kids’ Kitchen Monthly Blog Hop with some other bloggers from the Kid Bloggers Network. READ MORE
Debbie Arnold: How to Boil the Perfect Egg
No, I haven’t lost my mind. At least I don’t remember doing so. It’s just that I know too many people who don’t have a clue as to how to boil a perfect egg. Anybody can boil an egg, but far too often it comes out looking like it’s been engaged in major warfare. Pit marks. Cracks. Missing pieces. You know what I’m talking about.
And I think that’s a shame when it’s really easy to boil an egg so that it comes out all smooth and ready for the next egg beauty pageant — or for you to grate or mash or chop it to smithereens. But for just a few moments, it’s gloriously perfect. READ MORE
Strawberries! What a wonderful berry indeed. Strawberries have certainly been a family favorite for years and years. We look forward to when local farmer’s markets start up and we’re able to buy some from our local growers. I took a quick trip to a local friend’s homestead to see how she’s getting her strawberries growing this year. She says that strawberries grow really great in containers but that they do just fine if you plant them in the ground. READ MORE
Ami Lee is a busy mom and wife who blogs about plant-based recipes, body positivity, and family. She was inspired to go vegan after she was diagnosed with Rocky Mountain Spotted Fever and chronicles the failures and successes as she goes.
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
Strawberry season is here! We love to go to a local farm and pick gallons at a time. Some we snack on, some we slice and freeze for later, and some end up in delicious recipes. We make strawberry balsamic chicken salads, strawberry smoothies and other delights, but my favorites are the sweet treats. One of our Mother’s Day traditions is to go pick berries together (usually the Saturday before), so I wanted to create something that we could enjoy for brunch on the special day. Making brunch with a toddler requires some planning, and recipes that you throw in the oven are ideal. That’s where the chocolate covered strawberry baked French toast comes in. It comes together easily and bakes for 40 minutes, giving you time to get ready, set the table and welcome you guests to a warm sweet breakfast right out of the oven. READ MORE
Brittney Lee is a native Arkansan with a love for bright lights and big city. She often escapes her 20-acre home south of Fort Smith to shop, eat, and catch a concert in the big city. She blogs about her life, her family, her faith, her adventures, and her country home at RazorbackBritt.com.
I’ll be honest… Chopping an onion is a task I usually like someone else to do because it makes me cry every time! I start to chop, my eyes start to burn, and the tears just flow.
Thankfully, my husband Dan has a nifty step-by-step process for how to chop an onion without all the burning and crying.
Meet Mel Lockcuff, the personality behind the blog Adventures of Mel. Learning how to cook with both her mom and her grandmothers, Mel has a love for creating recipes. While Adventures of Mel is mostly a food blog, Mel and her husband Dan love connecting with readers by sharing their family’s love of outdoor travel. They also host a cooking show together. Mel is a former nurse with a love for the mountains, all kinds of books, vintage treasures, and really good chocolate.
Alrighty. After baking the worst strawberry cake ever for my son’s 21st birthday (read about it HERE , or we can just pretend it never happened…), I’m going back to our old family recipe. Nana’s Strawberry Cake. Straight from her vintage recipe box. READ MORE
AMY GRAMLICH: STRAWBERRY-PRETZEL DESSERT
One of my coworkers brings a yummy strawberry pretzel dessert to the teachers’ lounge for potlucks and at other times just because she’s awesome like that. For a while, I have been thinking I wanted to make it at home. I decided it would be a fun dessert to make with Scooter Britches for this month’s Kids’ Kitchen post. READ MORE
ANITA STAFFORD: STRAWBERRY MARGARITA CAKE
I know some people are anti-mix, but I think mixes can serve a great purpose when you need something good in a hurry. This cake utilizes a regular cake mix along with strawberry flavored margarita mix, and the result is amazing. This cake smells so wonderful, just like fresh strawberries. In fact, if you sliced a few fresh strawberries to garnish the top of the cake, no one would be the wiser, I’m sure. This cake is quick and easy to make, plus it is a taste pleaser. READ MORE
DEBBIE ARNOLD: STRAWBERRIES with LEMON CURD
When the Benton Junior Auxiliary published its Calico Cupboards cookbook, my recipe for Tart Lemon Jelly was included along with my homemade gingerbread. I loved the contrast of flavors of the lemon curd and the spiciness of the gingerbread together. Since then, I’ve used lemon curd in so many ways—crepes, trifles, and in this very simple dessert with fresh strawberries, homemade whipped cream. READ MORE
Ami Lee is a busy mom and wife who blogs about plant-based recipes, body positivity, and family. She was inspired to go vegan after she was diagnosed with Rocky Mountain Spotted Fever and chronicles the failures and successes as she goes.
