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
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
This post isn’t about how to stop looking at your phone all the time and pay attention to your kids. It’s about how looking at your phone can be a good parenting strategy.
I’m not Irish, but green is my favorite color so I’m all about St. Paddy’s Day. Plus I love Ireland! It’s beautiful there and the people are SO wonderful. I don’t really have a rhyme or reason to my methods. I collect a hodgepodge of things over time and put them together until I like it. This year, I added one of my favorite things in the world to my decor; a cake (of course). Because a table isn’t complete without cake, I say!
If you are considering starting a blog, or if you’ve already started and you are struggling with growth, let me tell you that it takes a lot of time and hard work. I’ve invested not only time, but I’ve invested financially as well and those investments are already paying off. But I believe with the right tools, with the right training, and with consistent efforts, anyone can be successful in this world of blogging.
Join Jennifer at Maune Legacy as she recaps her first ten months as a blogger in her 5-part series How To Start A Blog. Find part 1 here…
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.
I love reading about history and I love to read my children books about history too. So we will be spending the day reading some books about Dr. King and others who fought for civil rights. So, I thought I would share some children’s books that are about Dr. Martin Luther King and others who bravely worked to truly make this country great.
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.
This post isn’t about how to stop looking at your phone all the time and pay attention to your kids. It’s about how looking at your phone can be a good parenting strategy.
