Growing up in Texas, I could probably count on one hand the number of times I tried veal. However, last year, I was given an opportunity to learn more about the American Milk-fed Veal Industry on a three-day tour in Indiana, Pennsylvania and New Jersey. We toured veal farms, calf feed plants, and veal processing plants. I learned that over 75% of veal calves in the US are raised by Amish and Mennonite families, modern-day veal calves live in group housing, veal calves are fed milk replacer and grain, and veal calves are raised to 5 months old and 500 over pounds. I’ve written 3 blog posts about what I learned on my tour of the veal industry.
After my trip, I wanted to incorporate some veal into my family’s meals. First, I tried Veal Parmigiana, a classic Italian recipe that is actually very easy to prepare. We eat plenty of fried food in my house, so I decided to put a healthy spin on Veal Parmigiana and prepare a baked version.
I began by researching recipes for Chicken and Pork Parmigiana, both baked and fried, but eventually decided to start with this veal recipe from Catelli Brothers. Theirs was the classic Italian recipe and fried the cutlets in oil, but I found that it worked well as a baked dish.
I discovered that Veal Parmigiana is an insanely simple recipe (Bonus for moms who seldom cook like me!) and is also fairly inexpensive. Veal cutlets will cost about $10, but I purchased all the remaining ingredients for about $20. It easily made 5 servings for $5 – $6 per serving. This simple dish would be a great way to introduce your family to veal. READ MORE
We made these Easter Rolls last year and plan to do it again this year, but not until Easter weekend, so I’m re-posting last year’s recipe so you can have it now. It’s a wonderfully simple illustration of the empty tomb, AND it’s a dessert…double duty! READ MORE
LACIE RING: BBQ PEACH GLAZED HAM {PJEats}
Complicated Easter menus are a thing of the past. This 3 ingredient BBQ Peach Glazed Ham usher in the BBQ season with ease. I leave the hard work to Petit Jean so I can focus on the side dishes. When the time changes and makes us spring forward, my mind automatically springs forward to BBQ season. I love pork and I love BBQ. Both are a must have in mine and my family’s life. READ MORE
My Toffee Almond Bites are the perfect sweet treat. These bite-sized candies combine the sweet taste of toffee with crunchy almonds and a creamy dark chocolate. Not only are these little candies tasty, but they are so very simple to make with an option to make them with no special ingredients.
I love to have recipes like these Toffee Almond Bites up my sleeve when I need candy but I don’t have a lot of special ordered ingredients on hand. Not only can some special ingredients be hard to find, they don’t always fit into our budgets. So that is why I am thankful that this recipe calls for just 5 basic ingredients I can find locally. READ MORE
JENNIFER MAUINE: RAINBOW NO BAKE CHEESECAKE
With Spring in our midst and Easter coming soon, I’ve been wanting to create some colorful, light dessert recipes. It’s time to put the cold weather behind us and say goodbye to Winter! And nothing screams Spring more than a sweet, colorful dessert. We will have several family gatherings over the next few weeks, and I will definitely be serving this Rainbow No Bake Cheesecake. READ MORE
St. Patrick, considered to be the founder of Christianity in Ireland, was not Irish; he actually was British. At about 16, he was captured and taken as a slave to Ireland where he worked as a shepherd. Until then, he had no interest in anything spiritual. During his time in captivity and his solitude as a shepherd, he turned to God.
After 6 years, he escaped back to Britain where he devoted his time to spiritual development and became a priest. Ultimately, he had a vision calling him to return to Ireland in order to bring Christianity to the pagans living there.
St. Patrick is celebrated as the Apostle of Ireland, one of the most favorites of saints. He is remembered and celebrated on the anniversary of his death on March 17.
Just in time for your St. Patrick’s Day celebrations:
Julie Kohl: Green Eggs and Ham Crepes
Theodor Seuss Geisel, or Dr. Seuss as we now know him, began his famed writing career while in attendance at Dartmouth College in Hanover, New Hampshire. Still Ted Geisel at the time, he was writing for the campus based humor magazine Jack-o-Lantern of which he became editor-in-chief during his Junior year. As was tradition for the publication, the content within the magazine was rarely signed by the author. While he claims to have contributed a number of pieces his exact contribution is unclear except in terms of his artwork. The magazine also published artwork which unlike its “lit” was nearly always signed. The publication was peppered with his illustrations from 1921-1925. He admits that, during this time, he “discovered the excitement of ‘marrying’ words to pictures.” READ MORE
Debbie Arnold: Kiss Me. I’m Irish in Arkansas
Whether it’s a longing for spring and warm weather, a sense of a new beginning or just a turn of the calendar, it seems everyone becomes a little Irish when March rolls around. We green up our wardrobes, fill vases with shamrocks and daffodils, and cook up vats of corned beef and cabbage. And even though we’re told it’s not truly Irish, we serve it up with fervor, Irish soda bread and mugs of Guinness Stout™.
For many Arkansans, it’s not something we pretend to be; being Irish is knotted throughout the branches of our family trees. It’s in the stories we share and the longing for ancestral connections. Our names may not be O’Brien or O’ Sullivan, but we’re Irish nonetheless. READ MORE
Anita Stafford: Shamrock Pretzel Treats
These Shamrock Pretzel treats will be sure to please any little (or big) leprechauns you might have around the house celebrating St. Patrick’s Day with you. The sweet and salty taste of these treats make a great addition to a party table, and the candy shamrocks add a pop of color. READ MORE
Debbie Arnold: Slow Cooker Corned Beef Dinner
I am not Irish, but once March rolls around I get excited about St. Patrick’s Day parades, Irish food, Irish music, Irish pubs, and people wearing every shade of green in an effort to not get pinched. It is a day for many to share memories and their heritage, but for me, it is also a sign that spring is around the corner. Since I am not a fan of winter, I have latched onto St. Patrick’s Day as a day that signals the coming of spring. READ MORE
“Sometimes you make a recipe a certain way because that’s the way your family has eaten it for generations.” This was where my mom and I landed in a recent conversation about GOULASH.
Alexa would tell you Goulash is a dish of stewed meat and spices. Google would give you a lengthy list of all kinds of international recipe variations from far and wide. Pinterest, the new Google, will show you people like me who share all they’ve ever known to call a family staple, a family favorite if you will.
Goulash, at least our variation of it, is something I’ve had all my life. My mom tells me its just something that my grandmother made and, frankly, whether it was coming home from college or the week I had my baby, it’s a meal always on my request list to my mama. This week she has been here for her Spring Break and when we did a little meal planning last Friday, it was added to the list. My grandmother would tell you that she used tomato paste and water, but I’ve never seen this made with anything but ketchup. I guess since my grandparents lived out of town, it was easier to make it with what she always had on hand and that was a bottle of ketchup. Growing up, I always had this served with peas (purple hull or black eyed) and cornbread. 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!
Tofu. A word that strikes fear in even the most open minded consumer. I have sat down with many people asking me questions such as, “What in the world is tofu!?” The list goes on from there, but people are generally confused about how to cook, prepare, or eat tofu. Quite frankly, tofu is one of my favorite foods and I love to cook with it all of the time. My family, however, hasn’t always been as enthusiastic as me when it comes to tofu.
I’ve thrown tofu in soups, in fried rice, and even breaded it to turned it into nuggets. My vegan quiche has silken and firm tofu in it to replicate that soft egg like texture. I’ve scrambled and even marinated it like feta cheese. My kids are okay with it. They’re not exclusively vegan, but thankfully they are generally great eaters when it comes to most vegetables. My husband on the other hand is practically a lacto-carnivore meaning his basic food groups are cheese and meat.
There have been many a snarled face, or a skipped meal from my husband due to his texture issues and his plain disdain for vegetables. I love him dearly regardless.
One night I just had a wild thought and decided to ask my husband to try the recipe I’m sharing today. What was the star of the dish? Tofu pockets! These handy little triangles are fried bean curd that have been marinated and packaged. You open each piece and stuff a bit of rice in it. Then, you top it with various seasonings and voila! Simple enough.
I handed him one on a plate across the table and anxiously awaited. My heart racing and hoping he wouldn’t run out the back door and spit it out off the side of the back porch. He slowly chewed and I was surprised when I saw him begin to swallow the food. I timidly asked him what he thought. Prolonging my torture he replied, “I might need to try one more. Just to be sure.”
I prepare him with a few more pieces and send the plate across the table once more. I ask again if he likes it and to my surprise… He did! He said it was flavorful, the rice was a good texture, and he liked the hint of sweetness from the dipping sauce. The biggest compliment from my husband is when he asks if he can eat what’s left on the platter!
My husband ate tofu, and he liked it! Now, this dish has been solidified as a family favorite. Every time I visit Little Rock I have to pick some of these tofu pockets up from the local Asian grocery store. Last night, in fact, I pulled out the package from my refrigerator to the cheers of my children. It’s nice to be able to find a delicious meal that satisfies everyone in the house at the same time.
Even better, Korean side dishes can change up this meal every time. Whether you’re doing some braised potato, some cold cucumber soup, or some homemade fresh cucumber kimchi, you can change it up and make it unique each time. Don’t be afraid to try things a little out of the box, you might just find your next family favorite. READ MORE
I started [my] blog in May of 2016 to chronicle the highs & lows of going vegan! I was diagnosed with Rocky Mountain Spotted Fever & couldn’t eat most meat. What a great time to try a vegan diet, right? I tried and tried but I still fail at being 100% perfect and I share my journey because I think there are plenty of imperfect people who give up 100%. I’m here to tell you that perfectionism is not a requirement to love yourself, to be compassionate to others, the animals, or the world, or to be a better family member or friend
#ARWB is proud to support our #client the Arkansas Soybean Promotion Board and to showcase a few of the many soy-based recipes from our members. There are many kinds of soy foods: tofu, edamame, soy flour, soybean oil, soy beverages just to mention a few. When taking a look at the ingredient list on prepared foods will give you an indication of how much soy is used today.
Soybeans and soybean products are Arkansas’s largest agricultural exports. Arkansas currently ranks 10th in the nation in soybean production, producing more than 150 million bushels annually valued at more than $1.5 billion. (http://www.arfb.com/pages/arkansas-agriculture/commodity-corner/soybean/
We’d love to know how you use soy and what some of your favorite soy recipes are. Share in the comments. Meanwhile, go check out some of these terrific dishes.
Ami Lee: Orange Sauce Tofu with Broccoli and Potatoes
I searched the interwebs to try and find some delicious vegan lunch options. Oh man, did I have some trouble. I am allergic to so many things that are vegan. But, I think the biggest offender that ordinary vegans love to use are nightshades or nightshade based spices. I can handle a little, tiny, blip of fresh tomato and I’ve noticed I can handle gochugaru which is Korean Hot Pepper Flakes. But that’s about it. So no chili, no curry, no tomato based sauces….NO! Stop with all the tomato! I literally watched a meal prep video and it had tomato in every. Single. Recipe! Flash forward to finding Brian Turner. He is a vegan fitness body builder and speaks often about how a vegan diet helped improve his issues with severe acne. In one of his videos he did orange tofu, broccoli, and potatoes. Best of all, it all went on the same pan in the oven. READ MORE
DEBBIE ARNOLD: WOK-FIRED SPICY EDAMAME
Wok-Fired Spicy Garlic Edamame are probably my most favorite snack or appetizer. I first fell in love with them at Sushi Cafe in Little Rock. I had previously had boiled and salted edamame but had not experienced the garlicky spicy version.
It just may have been a life changer, y’all. READ MORE
KEISHA McKINNEY: MEXICAN CHICKEN and ROASTED TOMATO SOUP
A couple months ago, I made Green Chile Chicken Chili and I’ve been begging my mom to use this as a left over turkey recipe. I guess I’ll find out Friday if my pleading worked (it doesn’t usually because she has her own agenda…but its worth the try!) Apparently my dad doesn’t like white beans and since its just the two of them at home now, he gets his way! WHATEVER!!!
But, as I was gathering the ingredients to make up that recipe, I noticed that Swanson had some new flavored chicken broths. I was super curious and had been wanting to try one of them. So, last weekend as I gathered ingredients for this soup of mine, I decided to make this the day to try the new broth. Which, turned out to be a great idea since I forgot to get any seasoning packet. READ MORE
DEBBIE ARNOLD: EDAMAME SUCCOTASH
I have tons of stories to share with you about my day at #Bean2Blog with P. Allen Smith and The Arkansas Soybean Promotion Board at Smith’s amazing Moss Mountain Farm, but I just had to first share this oh-so-tasty edamame succotash that we were served at lunch during the event. It is beyond easy and makes an attractive side dish (or main if you prefer) on your dinner plate. I can’t wait for you to try it . Be sure to let me know what you think. I just know you will love it like I do. from A Taste of Soy. READ MORE
DEBBIE ARNOLD: ARKANSAS TRAIL MIX
This is such an interesting snack. People don’t really know what to make of it. Beans? Are you kidding me? Yep. And it’s made in no time, y’all. Plus, it’s definitely tasty…and addictive! READ MORE
Soup is a staple at our house during winter. Thai Carrot Soup is one of our favorites. We always have a big pot in the refrigerator to reheat and enjoy all week. A cup provides the perfect side dish when a green salad won’t do. An entire bowl will satisfy your craving for something warm on a cold night.
To my friends currently following a low carb diet, you will appreciate this recipe. Thai Carrot Soup is broth-based and light on the carbohydrates without sacrificing one ounce of flavor. As a much needed bonus, ginger provides natural anti-inflammatory and antioxidant benefits during this particularly bad cold and flu season.
I’m not one to make complicated recipes, so no worries there. The ingredients are simple, and the steps are few. Dress this soup up with a sprinkle of roasted pinenuts or toasted coconut. If you aren’t concerned about carbs (everything in moderation, right?), float a couple of homemade sourdough croutons on top. Delish! READ MORE
Talya Tate Boerner is a delta girl who grew up on a cotton farm in Northeast Arkansas. After thirty years in Texas, she has returned to the state she loves, settling in Northwest Arkansas. Talya draws inspiration from nature and appreciates the history behind food, family, places and vintage things. She blogs at Grace, Grits and Gardening and has been published in Arkansas Review, Front Porch Magazine, Delta Crossroads and several on-line publications including Deep South Magazine. Talya believes most any dish can be improved with a side of collard greens. Her debut novel, The Accidental Salvation of Gracie Lee, is available at Barnes & Noble, via Amazon, and at certain indie bookstores.
If you live in The South you know “salad sandwiches” are a staple food. Whether it’s egg, chicken, or tuna salad sandwiches, it is an essential Southern dietary staple. It’s the perfect Spring & Summer food for picnics and always makes me nostalgic for those days with my family driving up the mountain to Wolf Pen.
A few weeks ago someone at work mentioned their famous chicken salad and I was thinking about how good that sounded. It’s about that time of the year! I occasionally eat chicken, but I was instantly inspired to try to “veganize” this. I asked her generally what she included and I think what I came up with was pretty darn inspiring. READ MORE
STEPHANIE BUCKLEY: HAM-STUFFED BISCUITS WITH APPLE BUTTER
We plan weddings around bye weekends, put on our Sunday best a day early; and set up makeshift living rooms under tents complete with our great-grandmother’s silver, floral arrangements and flat-screen TVs outside the stadiums. Welcome to tailgate season in the South.
Where I’m from, tailgating isn’t just a way to kill time before kickoff. It’s a daylong ritual, a family reunion, class reunion, fashion show, foodie’s dream event and cocktail hour all in one.
No party is complete without a spread of good food. Tailgating food can range from burgers and brats on the grill to things I typically found my grandmother serving to her guests, such as deviled eggs, chicken salad, cheese straws, beautiful pies and cakes (with icing the color of your team, of course). READ MORE
JULIE KOHL: RESTAURANT STEAK AT HOME
I used to believe it was only possible to have a good steak at a restaurant. Cooked to perfection with just a bit of pink in the middle; juicy, tender and flavorful. It seemed that every time I cooked steak at home it was dry, tough and lacked flavor.
I assumed it was because restaurants had access to better cuts of meat but it turns out that it was really because I was cooking the steaks completely wrong.
After a lot of trial and error at home, I finally landed on a recipe that closely mimics the quality of a restaurant-style steak. READ MORE
When I first started cooking well, as I cooked horribly for many years, I looked for easy recipes that looked like I had slaved for hours to make the gourmet dinner for my family.These days, it’s not only easy and beautiful recipes, but also ones that are healthy for our family.We live in a home with 2 athletes, 1 rancher, and 1 full time everything (ME), so it must be healthy and full of protein to keep us all full. This recipe meets all those requirements and most importantly is delicious and a frequent request. READ MORE
Rachel writes about homesteading, gardening, farming, food, and her life in northeastern Oklahoma.Rachel lives with her husband, 2 teenage daughters, 3 dogs, 30 chickens, 10 pigs, hundreds of cattle, thousands of bees, and one very cranky rabbit. When she’s hiding from all the chaos, she can be found blogging over at HoughFamilyHomestead.com.
be sure to vote for your choice for the people’s choice 2018 (see below)
Arkansas is filled with amazing food, great food traditions and talented people who lovingly prepare all that food for the rest of us. The Arkansas Food Hall of Fame, created and managed by the Department of Arkansas Heritage, is the perfect place to honor the unique foods, legendary restaurants, remarkable cooks and influential food entrepreneurs and culturally significant food-focused festivals and events of Arkansas.
Rex Nelson and Paul Austin, discuss the 2017 inductees and the process of selecting those to be considered.
Tuesday, March 6 the 2nd class of distinguished winners will be inducted into the Arkansas Food Hall of Fame at Ron Robinson Theater in Little Rock. A 5:30 business casual reception with hors d’oeuvres and librations will precede the induction ceremony at 6:15 p.m.
If you are a foodie, food writer or you just eat food, this is a not-to-be-missed celebration. Tickets are $20 with payment by check or cash at the door. However, you must RSVP by February 26 if you plan to attend. You may do that by calling or emailing Shelby Brewer at shelby.brewer@arkansas.gov or 501-324-9349.
Will one or more of your favorites prevail in the voting this year? These are the categories being considered and the finalists for each:
Arkansas Food Hall of Fame
A nomination period was open to the public but is now closed. Final selection was by a blue-ribbon panel of judges selected by the Arkansas Food Hall of Fame Committee.
Admittance into the Arkansas Food Hall of Fame will be a true recognition of those long-standing restaurants that have also become legendary attractions in Authentic Arkansas. These are the places with the dishes we crave and return to time and again. Eligible restaurants must be owned and operated in Arkansas and have been in business for at least 25 years; national chain restaurants need not apply. Each year, three honorees will be inducted.
2017 winners
Rhoda’s Hot Tamales – Lake Village
Lassis Inn – Little Rock
2018 Finalists: Tell us in the comments who you think should win this award.
Finalist: Franke’s Cafeteria, Little Rock Finalist: Feltner’s Whatta-Burger, Russellville Finalist: Doe’s Eat Place, Little Rock Finalist: Dixie Pig, Blytheville Finalist: McClard’s Bar-B-Q, Hot Springs Finalist: Kream Kastle Drive-In, Blytheville Finalist: Bruno’s Little Italy, Little Rock Finalist: White House Cafe, Camden Finalist: Ed Walker’s Drive-In, Fort Smith Finalist: Neal’s Cafe, Springdale Finalist: DeVito’s, Eureka Springs Finalist: The Venesian Inn, Tonitown
Proprietor of the Year: Who will win?
Nominations from the public are welcome each year. Final selection will be by a panel of judges selected by the committee. This award is to be presented annually, and is designed to honor a chef, cook and/or restaurant owner in Arkansas who has made significant achievements in the food industry. To be eligible, the candidate’s restaurant must be owned in Arkansas and have been in operation in the state for at least one year. Again, national chains are not eligible.
2017 Winner
Continental Cuisine Partnership: Denis Seyer, Paul Bash, Louis Petit and Ed Moore – Little Rock
2018 Finalists
Finalist: Matthew McClure, Bentonville Finalist: Mary Beth Ringgold, Little Rock Finalist: Capi Peck, Little Rock Finalist: Scott McGehee, Little Rock
Food-Themed Event
As with the other categories, public nominations are encouraged. Final selection of the honoree will be made by a jury chosen by the Arkansas Food Hall of Fame Committee. This annual award was developed to honor one of the many community food-themed events or festivals that make our state a great place to live. These events attract tourists and neighbors alike and serve up as much fun and hospitality as they do their signature foods. To be eligible, the event/festival must be held annually in Arkansas, and it must have been in existence for five years or more.
2017 Winner
Cave City Watermelon Festival
2018 Finalists: What’s your favorite food-themed event in arkansas? tell us in the comments.
Finalist: Bradley County Pink Tomato Festival, Warren Finalist: Hope Watermelon Festival Finalist: International Greek Food Festival, Little Rock Finalist: Gillett Coon Supper Finalist: World Championship Duck Gumbo Cookoff, Stuttgart
Gone But Not Forgotten
The Gone But Not Forgotten category honors the collective culinary legacy of a once-and-always influential Arkansas restaurant that has since ceased operations. The reason for the closure is not important. It is the influence that the food – and/or those who prepared it – still have on other restaurants that matters. Take a fond trip down memory lane to nominate an old favorite.
2018 Finalists
Finalist: Jacques and Suzanne, Little Rock Finalist: Klappenbach Bakery, Fordyce Finalist: Coy’s Steaks and Seafood, Hot Springs Finalist: Cotham’s Mercantile, Scott
Do you have a favorite restaurant that no longer exists? Tell us in the comments.
People’s Choice
This tasty award is truly in the hands of Arkansans and lives up to our state motto: Regnat Populus (The People Rule). Individuals may submit their favorite Arkansas restaurant or food truck, and the people will determine the winner. To be eligible, nominees must be Arkansas-owned and operated and have been in business for at least one year. National chains, again, are not considered.
