Author: Debbie

Keisha McKinney: Keeping Organized in the Kitchen {Foodie Friday}

I’ve often heard my mom say, “The key to cooking anything on a weeknight is just a little organization.” And believe me, my mom could cook just about anything on a week night including a fancy dinner for 8 (but that’s a different post). Now that I’m in a “mom” role, I feel the pressure of taking care of meals for my family. Thankfully, I like to grocery shop and think about feeding my family most of the day, but there are a few things that I try to do consistently that help me stay organized and keep my mind from the crazy zone.

Grocery list – we keep a lined notepad on the side of the refrigerator, with a pen on it, that we write items on all week long. Since I grocery shop mostly at Walmart, this can also include things that are not just grocery items. But, having this list out and handy helps me share the weight of knowing when we need to get something. I’ve trained Mr. McKinney to write it down on the list whenever he uses the last or almost last of something if he thinks of something during the week that we need. I know myself and I cannot keep lists in my head and I also don’t want to feel the weight or responsibility of having to remember everything for everyone. We will see if I can keep this up as my little man gets older and I can train him as well. But having that list posted in the kitchen on the refrigerator helps us write down what we need in the place where we usually run out of it.
Meal Planning
Kitchen Staples... READ MORE

Keisha (Pittman) McKinney lives in South Arkansas with her husband and sweet Boxer, Bailey and….a new baby boy! Keisha is remembering what it’s 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, the social justice cases on her heart, and all that she is learning as a #boymom!

Blog –bigpittstop: new journey, new normal, new you – http://www.bigpittstop.com/

Facebook – https://www.facebook.com/bigpittstop

Twitter – https://twitter.com/bigpittstop

Instagram – http://instagram.com/bigpittstop#

Pinterest – http://www.pinterest.com/bigpittstop/

Etsy- https://www.etsy.com/shop/kcutiedesigns

Tasty Tuesday: Strawberry Season

TALYA BOERNER: GRILLED POUNDCAKE WITH FRESH STRAWBERRIES AND BASIL

Grilled poundcake with strawberries and basil is that special sweet something you need for your 4th of July celebration. This dessert is super simple to make, especially since you’re already planning to fire up your grill for the holiday. Right? READ MORE

JULIE KOHL: STRAWBERRY SKILLET CRISP

Yet there are few dishes that can satisfy the senses quite like my Strawberry Skillet Crisp. The berries are cooked to a warm, gooey perfection and the topping is sweet, crunchy and buttery. It’s like being wrapped in a hug by your grandmother with a single mouthful.

Best of all, this dessert cooks up great in a cast iron skillet and nothing says home cooking quite like a cast iron skillet. READ MORE

ANITA STAFFORD: STRAWBERRY MUFFINS

Fresh strawberries are an appealing fruit with numerous health benefits. Strawberries are in season and abundant right now, so they are a great choice for eating fresh or for using in recipes. This muffin recipe is rich with buttermilk, but not too sweet, allowing the strawberries to take center stage. I baked these for breakfast, but I predict I will be having another one for a snack later today. READ MORE

DEBBIE ARNOLD: BLUEBERRY, STRAWBERRY AND CHICKEN SALAD WITH BLUEBERRY VINAIGRETTE

Spring has finally arrived (I hope!) in Arkansas. Our strawberries are just finding their way into the local markets, and they’ll be finding their way into lots of dishes at our house. This Blueberry, Strawberry and Chicken Salad uses my Blueberry-Basil Vinegar that I love, love. (The blueberry pickles it makes are super added to your salad.) READ MORE

Lyndi Fultz: How to Make Next Week’s Breakfast Today {Foodie Friday}

Is breakfast a stumbling block for you? Are you challenged by pulling something together that is healthy, tasty and quickly prepared before you head out the door? Have you resorted to the drive-thru lane? I get it… those sous-vide egg bites at Starbucks are pretty delicious. They’re also pretty pricey.

You know that I love to pursue simplicity and pass along tips. First things first, why not enjoy a slice of homemade frittata for breakfast today… and freeze the slices for tomorrow and the next day and the next day and the next? To prevent freezer burn, wrap each individual slice of frittata in parchment paper or unbleached sandwich bags. This will make it easier for you to reheat in the microwave.

nwafoodie is a hub for food happiness. Arkansas Women Blogger member Lyndi Fultz focuses on the simplicity of fresh ideas when it comes to the exploration of food, eating, and enjoying life. nwafoodie conveys a sense of joy, curiosity and wonder of all the touch points of eating coupled with a fun and upbeat tone, pulling readers into a welcoming foodie fold that has none of the usual snobbery. She blogs from the perspective of a small town foodie exploring her backyard, spreading the message that eating well is truly one of the most joyful pleasures of living.

Tasty Tuesday: Serving Up Spring 2

ANITA STAFFORD: ENGLISH TEA MUFFINS

These muffins are not the kind that jump up and shout, ‘notice me.’ Perhaps because they are made from an English tea, they have a more reserved presence. The flavors are subtle and mild, a quiet blend, but still making themselves known. Don’t misunderstand, these English tea muffins may be understated and simple, but they are far from Plain Jane. READ MORE

TALYA BOERNER: ROASTED SWEET POTATOES AND BROCCOLI

This roasted sweet potato and broccoli is oh so much more than roasted sweet potato and broccoli. It’s step one in my quest to cook a new dish every week during 2017. If you read regularly, you know my One Little Word for 2017 is Savor. (Savour for those of you in the UK.) And part of savoring is eating good clean food like a civilized human being at the table using one of the many, many dishes I hoard. READ MORE

DEBBIE ARNOLD: IRISH LAMB PASTIES

I’m ready to move away from heavy stews and braises in favor of lighter fare. Lamb is abundant in the markets I frequent, and I’m making use of the availability and lower prices. These Irish Lamb Pasties which I developed recently for Riceland Foods, are a super way to have a fairly quick meal on the table with relative ease. Pasties are a traditional Irish hand-held sandwich, typically made of pork. We actually prefer ground lamb. They can even be made ahead and kept in the freezer. Plus, you can use leftovers to make them. READ MORE

James Moore: Busvlogger Shares Kitchen Tips and Hacks {Foodie Friday}

As a stay-at-home dad of four and a former elementary teacher, I really appreciate systems that make life easier. Here are a few tricks that I use to keep things running with ease in the kitchen. Check out Busvlogger’s tips and hacks video: ttps://youtu.be/_yFjHY7aBS8

Follow James on:

https://www.youtube.com/busvlogger

https://www.instagram.com/busvlogger/

https://www.facebook.com/Busvlogger?ref=hl

https://busvlogger.com/

Tasty Tuesday: Serving up Spring

TALYA BOERNER: SPICY CREAMED CARROTS AND CAULIFLOWER

Hey everyone! If you’re looking for a healthy, flavorful substitute for mashed potatoes, my recipe for spicy creamed carrots and cauliflower is a winner. It has a back-end spicy kick and very few calories. Hello, gluten-free, dairy-free, and vegetarian.

Yes, I like mashed potatoes with cream gravy just like the next normal person. I’m a fan of mashed sweet potatoes, too. But my spicy creamed carrots and cauliflower makes a tasty side dish without all the calories. Try it with roast chicken or grilled pork chops. Yum. READ MORE

ANITA STAFFORD: POUND CAKE COOKIES

Spring has arrived, and these Pound Cake Cookies are perfect for the events that come with springtime. If you’re hostessing a tea or a shower this spring you may want to serve a tray of these buttery little morsels. READ MORE

AMANDA FARRIS: STRAWBERRY SALAD

Arkansas strawberries are ready so we have been eating all things strawberry at our house. Strawberry shortcake, strawberry salad, strawberry smoothies, strawberry muffins and anything else we can think of to put a strawberry in.

Strawberry stands are a huge part of my monthly budget this time of year. I just can’t stop myself from stopping at one to buy some local berries from local farmers. READ MORE

Keisha McKinney: Easter Basket Ideas for Kids and Adults

Clearly, I love to make a celebration of everything. My birthday is near Easter so it was the time growing up that we celebrated with my extended family. And, since I was born on my uncle’s birthday it was always a big deal. Actually, most of my pictures in those little years were next to a big blow up bunny. They would put me on the dining table next to it and take my picture each year. In the background, you see plastic eggs, plastic grass and probably some chocolate sprinkled here and there. My mom, aunt, and grandmother always made sure we had a fun Easter basket full of goodies.

While I don’t really know the history of the tradition of the Easter basket, I do know that they were something we always had at our house and I can’t wait until my little man is big enough to start these traditions with him.

So, what makes good items to put in an Easter basket? READ MORE

Lydia Sartain: Easy Zucchini Grilled Cheese {Foodie Friday}

Comfort food, whether it is a rainy day or just a craving we have our go-to comforts. How about an interesting twist on the comfort of a grilled cheese? This Easy Zucchini Grilled Cheese sneaks in servings of veggies and cuts the carbohydrates down without compromising taste! So many swaps can be made to make it your own version of comfort! And it is dietitian approved! READ MORE

Lydia Sartain, Your Local Dietitian, is a dietitian who desires to make healthy simple even for the fullest of schedules. As the owner of Sartain Nutrition, she understands busy makes healthy hard. Her website was formed to bring healthy to you with easy recipes, meal plans, and health coaching. Adding her blog seemed to be a natural fit, since she has always enjoyed writing and good stories. Her favorite people call her wife and mommy. She loves Jesus, a good cuppa’ joe, chatting, waking early, being outdoors, traveling with her family, daydreaming with her hubby, wrestling her boy, writing, teaching, planning and making recipes. Be sure to find her writing about all the good things in life on her blog at yourlocaldietitian.com .

Follow Lydia on:

Instagram: https://www.instagram.com/yourlocaldietitian/

Facebook: https://www.facebook.com/sartain.nutrition/

Pinterest: https://www.pinterest.com/sartainnutrition/

Keisha McKinney: Easter Resources for Lessons and Learning

The next holiday season is upon us. Much of the décor of the day involves glittery eggs, baby chicks, bunnies in various dimensions, baskets, fake grass made out of paper or plastic and stuffed furry things in all the wrong colors. But, this holiday represents so much more. Easter is simply the biggest exclamation mark to the greatest story ever told. It’s a day that Christian denominations celebrate the resurrection of Jesus. It’s the period, end of sentence, at the end of a series of events that were predicted and foretold. Frankly, it’s the reminder of grace magnificent and mercy undeserved. READ MORE

Blog –bigpittstop: new journey, new normal, new you – http://www.bigpittstop.com/

Facebook – https://www.facebook.com/bigpittstop

Twitter – https://twitter.com/bigpittstop

Instagram – http://instagram.com/bigpittstop#

Pinterest – http://www.pinterest.com/bigpittstop/

Etsy- https://www.etsy.com/shop/kcutiedesigns

Tasty Tuesday: The Easter Edition

What are your family traditions for Easter dinner celebrations? Today’s Tasty Tuesday offers a few suggestions from our ARWB family.

ANITA STAFFORD: DEVILED EGGS

My family loves deviled eggs, especially my grandson. He was eating them at my house yesterday and wanted to know all the ingredients that I put in them. He’s only six, but I think he’ll soon be helping to make these. Deviled eggs can be made ahead and are super easy. A tray of deviled eggs will make a great addition to most any menu. READ MORE

JENNIFER MAUNE: EASTER DINNER MENU IDEAS

We have curated the perfect Easter Dinner menu for you that includes everything you need. Meat, vegetables, fruit, bread, and an amazing dessert that is sure to impress, and hopefully make it easy to celebrate the season! READ MORE

This egg salad is light and fresh and tastes of spring. It goes great on a bed of baby kale or spring greens. It tastes delightful between slices of 12 grain bread or enveloped in a pillowy pita. READ MORE

TALYA BOERNER: FANCY RASPBERRY S’MORES

Did I mention these Fancy Raspberry S’mores were made with marshmallow Peeps? Oh, yes. Leftover Easter Peeps. And of course, there’s a story, a foodie challenge of sorts. What could I do with the Peeps my sister-in-law sent home with me after Easter lunch?

Before I get to the recipe I created, first the backstory. READ MORE