Category: Foodie Friday

Alicia Dowell: Summer Squash Hash {Foodie Friday}

Celebrating the Bounty of Arkansas

The rising temperatures mean lots of fresh veggies straight from the garden. If you can’t grow your own food or just don’t have time to add to your busy schedule, make your way to your local farmer’s market. I have made friends with a couple of local farmers since I lost all my plants to a huge storm. This means I have some great treats leaving with me from my local market on Tuesday and Saturday. The hues of yellow, white, green and red make me eager to make supper.

In past years it has been hard to get my daughter to eat those delicious vegetables. I tried everything including frying some but no luck until this year. I finally got her to believe squash and zucchini hash is the best thing. It was a simple idea which came to me. After a long day at work, I was tired and didn’t feel like spending a huge part of my evening cooking. Also with it being so hot already, I wanted something which could be left alone and not require me to stand over the stove. I had some squash and zucchini so I thought I would give it a try in some some hash – maybe even sneak in one or two more items my daughter normally wouldn’t eat.

This hash is really easy and simple to make. If you have a child old enough to help, this is a great way to get them started in the kitchen. Allow your child to help by washing the vegetables, peeling the onion (if they don’t mind onion) or cutting the vegetables. My daughter has expressed an interest of wanting to cook more and this has been a great opportunity for her to learn.

Alicia Dowell: Summer Squash Hash

Ingredients

2 yellow Squash
2 zucchini
1 medium onion
4 tablespoons of Riceland Rice Bran Oil
Salt and Pepper

Instructions

Cut the squash and zucchini into quarters
Dice the onion.
Heat the rice oil in a cast iron skillet.
Add the onion and cook half way.
Add the squash, zucchini, salt and pepper.
Cook until the vegetables are soft.
You can also use butter if you would like a richer taste.

https://arkansaswomenbloggers.com/alicia-dowell-summer-squash-hash-foodie-friday/

alicia dowell headshot

Simple Words by A

Born and raised in Arkansas, Alicia Dowell loves her home state. She grew up on her family farm in Southwest Arkansas. She was taught a deep love of caring for animals, growing a garden, and the slower way of life. Alicia married her college sweetheart and welcomed her daughter a year later. She can still be found in Southwest Arkansas on their one acre farm or on Instagram which fuels her photography habit

Capi Peck’s Summer Panzanella Salad {Foodie Friday}

Featuring Chef Capi Peck, sharing the bounty of Arkansas with #ArkansasGrown produce.

Capi Picture 1

This is one of my favorite things to make and eat in the heat of the summer when our Arkansas tomatoes are coming on strong.

Capi Peck's Summer Panzanella Salad

2016-06-24 05:19:56

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For the bread

3 tablespoons extra virgin olive oil
6 cups 1-inch bread cubes, cut from French baguettes
1 teaspoon Kosher salt

For the vinaigrette

1 teaspoon minced garlic cloves
1/2 teaspoon Dijon mustard
3 tablespoons white wine vinegar
1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper to taste

Remaining ingredients for the salad

2 large Arkansas heirloom tomatoes, cut 1-inch cubes
1 large cucumber, seeded, large dice
1 each red and yellow bell pepper, cut 1-inch pieces
1 Vidalia or other sweet onion, thinly sliced
25 large fresh basil leaves, coarsely chopped or torn
3 tablespoons capers, drained

Instructions

Heat 3 tablespoons olive oil in large pan or stockpot over medium heat. Add the bread cubes and salt. Stir well to coat the bread. Cook, stirring often, until slightly browned, adding a little more oil if necessary. Set aside.
For the vinaigrette, whisk garlic cloves, mustard, vinegar and olive oil together. Taste and add salt as needed. Set aside.
Prep the remaining ingredients and place in a large mixing bowl. Add toasted bread cubes and vinaigrette. Season to taste with salt and pepper. Let sit at room temperature for 30 minutes so that the flavors can marry.
Optional ingredients: crumbled feta or blue cheese, Kalamata olives, diced avocado

By Capi Peck of Trio's Restaurant in Little Rock

Arkansas Women Bloggers https://arkansaswomenbloggers.com/

Sharing the bounty of #ArkansasGrown products @TriosLR @CapiPeck #ARWB #panzanella

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About Capi

Capi Peck is a Little Rock native who calls herself a “self-taught good cook”. Her love of great food and cooking grew from her childhood experiences at her family’s establishment, the Sam Peck Hotel. Capi’s grandparents ran the well-known downtown spot that brought a cosmopolitan flair and grand cuisine to Little Rock in the 1950’s and 1960’s. As a tribute to her culinary roots, Capi serves a few of Sam Peck’s creations at Trio’s, the restaurant she has co-owned with her partner, Brent Peterson for nearly 30 years.

Capi is committed to featuring locally grown produce whenever possible. She supports more than eight Arkansas farming families by offering their produce on her ever-changing menu.

Strawberries from Caddo Crest Orchard in Guy

Strawberries from Caddo Crest Orchard in Guy

Capi serves as Chair of Little Rock’s Advertising and Promotion Commission and is immediate past president of the Arkansas Restaurant Association.

She is very committed to the No Kid Hungry Program, part of Arkansas Hunger Relief Alliance, where she serves as a volunteer chef in the Cooking Matters classes.

Capi is proudest of her extended family at both Trio’s. More than 10 of her staff have worked with her for over 18 years and 4 have been part of the Trio’s family for 23 or more years.

About Trio’s (Courtesy of Trio’s Restaurant)

“Trio’s Restaurant, which began in 1986 as a gourmet shop with “good food to go” along with cookbooks, coffee, gadgets, and a well-stocked deli, has evolved into one of the finest dining and catering establishments in the state. Capi Peck and Brent Peterson have nurtured Trio’s from its inception. It is their “baby,” and it has grown into an award-winning restaurant known for innovation and consistency.

Trio’s patio

So many of Trio’s loyal customers began their culinary adventures more than 20 years ago as toddlers at the Trio’s table. And, for many displaced Arkansans, a visit home wouldn’t be complete without a meal at Trio’s with family and friends. Most important are the employees who were here almost from the beginning including Partner Stephanie Caruthers, who started at Trio’s as a baker in 1987, and directs the Catering Department. Apollos Merriweather, who many of you know from his catering work for Trio’s, has been part of the Trio’s team since 1988. Our catering would not be what it is today without Apollos! Eric Wilson began as a dishwasher in 1986! He runs the day kitchen line and is famous for his grilled chicken enchiladas. And, a few of the familiar faces of our floor staff have been with Trio’s for 10+ years: Richard LeSourd, Michelle Lee, and Wayne Pyland. Chef Shanna Merriweather, our Executive Chef, began as an apprentice while in culinary school. She’s a calm leader in the kitchen, and her culinary creativity shines throughout our menu.

The “Trio’s Family” extends far and wide, and Capi and Brent have successfully fostered the fundamental ideal of “hearth and home” in the staff at Trio’s. We all believe that ideal is the key to our success. And, of course, there’s the food!”

Note: Tri0’s was recently named the best Farm-to-Table Restaurant in Arkansas by Travel and Leisure Magazine.

Jeanetta Darley: Rolling with Jams and Jellies {Foodie Friday}

Celebrating the Summer Bounty

The summer heat is bearing down on us. I know I’m sweating through every inch I have on when I’m out in the garden. But it also means that our gardens are bursting! And not only are our home gardens but there tons of local farms over flowing with the berries and fruits. U pick farms are a great way to support your local agriculture system and they help educate our kids on where their food comes from and the hard work that’s involved in producing it.

Ripening blackberries

“But what do I do with a bushel of peaches or 5 gallons of blackberries?”

I hear this all the time. Truthfully, I say this to myself often. And one of my favorite solutions is to make jams and jellies. When I suggest this to one not initiated in the art of canning, I can see a wave of fear cross their face.

Blueberry on the bush

“That’s one of them old timey arts that MeeMaw use to witchcraft up yummy stuff with.”

Now I would never weigh in on whether your grandma was capable of using a broomstick for more than just sweeping floors but it’s not that scary. It’s a delicious form of magic we can all achieve.

Bowl full of raspberries

To me the hardest part about making jam and jelly is just getting all your supplies out and making sure they are clean. And, of course, making sure the kitchen is clean and clear because you do need a good area in which to work. If you can wash dishes and follow a recipe, you can make jelly!

Let’s just go over some of the basics. A jam is a fruit spread that utilizes the juice and meat of the fruit. It’s thicker than a jelly. A jelly is made from the juice of the fruit obtained from either bought juice or boiling the skins of the fruit and pouring it through a strainer. Jelly is clearer than jam. Both are delicious.

Basic Supplies
Waterbath canner with a canning rack
Funnel (optional)
Jar grabber (optional)
Glass preserving jars with bands and lids
A few basic kitchen items
Large heavy sauce pan
Measuring cups and spoons
Kitchen knives
Cutting board
Large spoon & ladle
Dish towels & oven mitts

Basic Ingredients
Fruit and or juice
Sugar
Pectin (powdered or liquid)
Lemon juice

Jams and jellies set, or solidify, because of the perfect ratio between the fruit, sugars, and pectin. When you are starting out, follow a tried and true recipe out of your box of pectin. Once you get your “jamming jelly” feet under you, start to experiment with new flavors and combinations. If you can boil water, set a timer, and don’t mind standing at the stove to stir you can make your own jams and jellies before you know it. So give it a try!

And what’s the worst that can happen? So it doesn’t set. Well believe me you’ll have some darn good syrup to put on ice cream, waffles, or pancakes. Or cheesecake. YUM!

Resources
Ball Canning Website
Into to Canning
Your Local Home Extension Office
Great site for u-pick farms and what to do with the bounty

Jeanetta Darley sidebar photo

Jeanetta is an artist, blogger, and sometimes homesteader. She’s addicted to coffee, her garden, and chickens. You can see her art and read more stories at JeanettaDarley.com. Or follow her on social media @jeanettadarley.

Talya Boerner: Cooking From the Farmers Market {Foodie Friday}

Celebrating the Flavors of Arkansas: Riceland Rice and the Farmers Market

Hundreds of farmers markets and roadside vendors are registered with Arkansas Grown, so odds are great, you’re able to enjoy locally grown produce no matter what part of the state you call home. Cooking and eating locally grown food is beneficial to our environmental and your health. Before I share one of my favorite recipes using local veggies, let’s talk about the benefits of buying locally. It’s important, y’all!

Did you know that for every dollar you spend locally, three dollars is pumped into your local community? This impact is called the Multiplier Effect.

Farmers Market Risotto

Buying local creates more local jobs. Not only do small business owners hire employees, these are the companies buying local advertising, printing, hiring attorneys, etc. In other words, buying local is a long-term investment in community.

shopping at farmers market

Buying fresh veggies from the local farmer’s market reduces overall environmental impact. Think about it… Oregon apples sold in Arkansas include the cost of transportation, congestion, and pollution. Buying local minimizes and nearly eliminates this. (And I have nothing whatsoever against Oregon apples.)

Local food is fresher, tastier, and in season.

White Truffle Oil

Going to the Fayetteville Farmers Market is one of the best things about Saturday morning. My husband and I typically go without a plan, buy whatever is fresh and in season, and then create supper using what we bought. And lots of times supper includes fresh vegetables—either roasted or stir-fried—and Riceland rice.

Use medium grain rice for risottos.

My Farmers Market Risotto can be used with a variety of vegetables. On our most recent trip to the farmers market, we purchased two types of onions, red bell pepper, and asparagus. (For this dish, I roasted the asparagus separately and served it on top of the risotto.)

Talya Boerner: Cooking From the Farmers Market {Foodie Friday}

Ingredients

Risotto

1 cup uncooked short to medium grain Riceland Rice
2 tablespoons Olive Oil
2 tablespoons Butter
½ cup chopped Green Onion
½ cup diced Yellow Onion
½ cup diced Red Bell Pepper
3 cups Vegetable Broth

Roasted Asparagus

1 bunch of Asparagus spears (10-20 depending upon size)
Olive Oil, just a drizzle
1 tablespoon Lemon Thyme
½ cup grated Parmigiano-Reggiano
White Truffle Oil

Instructions

Risotto

Sauté onion and bell pepper in olive oil and butter for 3 minutes. Add rice, stirring for 2 more minutes.
Stir in 1 cup of broth. Stir and cook until broth is absorbed.
Stir in remaining broth ½ cup at a time. Wait until broth is absorbed before adding additional broth. This is the key to risotto’s creamy texture.

Roasted Asparagus:

Preheat oven to 400 degrees.
Snap ends from asparagus. Place in roasting pan. Drizzle with olive oil. Sprinkle with ¼ cup Parmesan and lemon thyme.
Bake. Turn once. Keep and eye on your asparagus so you don’t overcook.
To serve, divide risotto among pasta bowls. Arrange asparagus on top of each serving. Drizzle white truffle oil. Add remaining Parmesan. Salt and pepper to taste.

Notes

White truffle oil (a light oil infused with bits of truffle) is a splurge, but the flavor added with only a small amount is incredible.

Substitute your favorite in-season vegetables (i.e. mushrooms & peas, broccoli & squash, tomato & basil, etc.) to create your own risotto recipe. Tasty!

https://arkansaswomenbloggers.com/talya-boerner-cooking-farmers-market-foodie-friday/

talya crop

Arkansas Women Bloggers member Talya Tate Boerner is a delta girl who grew up making mudpies on her family’s 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 objects. She blogs at Grace, Grits and Gardening and has been published in Arkansas Review, Front Porch and several on-line publications. 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.

Twitter: @gracegrits
Instagram: @gracegrits
Blog: www.gracegritsgarden.com
Facebook: https://www.facebook.com/GraceGritsGardening/?ref=hl

Keisha McKinney: Tomato-Basil Jam {Foodie Friday}

Celebrate the Flavors of Arkansas {Tomato Basil Jam}

tomato basil jam medium 500

A couple of summers ago, my Papa fell shelling peas. I mean, what else are you supposed to do on a summer’s night when you are 90? (Now you know the Energizer Bunny™ is in my genes!) He had already planted a full garden for the summer and it was tomato time. I remember spending a couple of afternoons during those hot July summer days in his fields and thinking, “I understand now why he gets up so early to do this!”

But that summer was a productive one on the tomato vine. I learned and relearned a lot of lessons evaluating those plants and the crop they were producing. Our hearts were full and so was the floor of the carport. You see my Papa usually overplanted because he knew he was going to spend most of his summer giving those vegetables away.

keisha 500 tomato basil jam

My papa passed away at the end of last summer, and I heard several people say that for the first time in at least 2 decades they would have to actually purchase tomatoes of their own. I guess it seems fitting that my mom developed this recipe as a way to use up the “ugly” tomatoes in the bunch and give away some gifts in his honor.

Here’s a tasty idea for using those fresh summer tomatoes. @bigpittstop #FoodieFriday #ARWB

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I love this jam on sandwiches or with homemade quesadillas. And, the Texan in me prefers cilantro instead of the basil variation. But, play with the herbs in your terra cotta pots. You’re bound to have a favorite too!

As your bounty fills this summer, enjoy this treat, gather folks and your table and take some time to remember what you love about the season!

Keisha McKinney: Tomato-Basil Jam {Foodie Friday}

5 1/2 pints approximately

Ingredients

2 ½ pounds of fully ripe tomatoes (approximately 5 large tomatoes)
6 large fresh basil leaves (or ½ bunch cilantro) 
 ¼ cup lemon juice 
¼ cup sugar 
1-2 oz. package Sure Jell
 2 ¾ cups sugar

Instructions

Prepare jars, lids and rings for canning.
Bring water in a water bath canner to a low boil. Place jars and rings in canner and leave until ready to fill. Place lids in water that has been heated to boiling, but do not boil the lids.
Wash tomatoes thoroughly. Prepare tomatoes by peeling, removing stem ends, bad spots, cores and seeds.
Place tomatoes in food processor (or you may chop by hand to control size).
Remove stems from basil and add basil leaves to food processor. Pulse 3-5 times until tomatoes are coarsely chopped and basil is mixed throughout tomatoes.
Place tomatoes in a medium stock pot and bring to a boil. Reduce heat, cover and simmer for 10 minutes.
Stir in lemon juice.
In a separate bowl, combine ¼ cup of sugar with the Sure Jell.
Mix well and pour into tomatoes. Bring back to a boil, stirring constantly.
Stir in remaining 2 1/2 cups sugar.
Keep at a hard boil for 1 minute, stirring constantly.
Set mixture off burner. Remove top foam with a metal spoon and discard.
Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
Check seals and label.

Notes

(from my great grandmother) Mama Jones’ trick for easy peeling tomatoes: Cut an “x” in the bottom of the tomato skin. Place tomatoes in a pan of hot boiling water for 1 minute. Immediately transfer to bowl of cold, icy water. Peeling should easily pull off.

https://arkansaswomenbloggers.com/keisha-mckinney-tomato-basil-jam-foodie-friday/

Heather Disarro: Wicked Mix Chocolate Cake {Foodie Friday}

Celebrate the tastes of Arkansas: Wicked Mix

When I was growing up we would spend every Christmas or Thanksgiving with my grandparents who lived in the Hill Country of Texas, a solid 6 hours from our home in the Panhandle. When you grow up in Texas, especially outside of the major cities, you just get used to having to travel longer distances to get places and so 6 hours was pretty average for us. But when you’re a kid that is still a long time to be stuck in a car, especially when your Hanson CD has repeated itself for the third time and you’re only a third of the way there.

Luckily my mom would always pack the leftovers from our Christmas plates, and so we were able to pass the time devouring cookies, fudge, smoked pecans, and all manor of treats that insured a massive sugar high. One of my favorites, though, was the Chex mix she would make – extra butter, extra Worchestershire sauce, extra garlic. It was so good.

These days it’s not safe for me to make massive batches of cereal mixes because it will, without question, be eaten in a matter of hours. But that’s where Wicked Mix comes in. It has great crunch and flavor I love that it’s a local company – in fact, the offices are just a few doors down from where my husband works. I love that it’s spicy and sweet, super crunchy, and packed with a variety of ingredients. And I also love that the founder was simply making something he loved and then saw that it was so good he needed to share!

wicked-mix-chocolate-cake-3

While the star of the show in this cake is certainly the Wicked Mix itself – I used the Spicy Original, although chocolate-laced would be great too – I tried to replicate a little bit of the spice blend to give the entire cake a little sweet-and-spicy flavor. The mix of sweet, soft cake and spicy, crunchy Wicked Mix is sure to be a hit!

Oh my goodness. This @snackwicked choc cake is A. MAZ.ING. @heathersdish

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A few cook’s notes:

If you’re making this ahead of time wait to sprinkle the cake with the Wicked Mix until right before serving to keep the crunchy texture fully intact. It will stay crunchy even after a few hours, but no one likes soggy pretzels or cereal!
I made my cake in 6-inch cake pans, even though the recipe called for 8-inch, because I wanted the layers to be taller. Feel free to do either.
If you’re planning on serving this immediately, sprinkling the Wicked Mix on top of the middle layer of frosting is a great idea.

Heather Disarro: Wicked Mix Chocolate Cake {Foodie Friday}

Ingredients

ngredients:
3 whole eggs
1-1/4 cups water
1/2 cup vegetable oil
1 16-ounce box devil’s food cake mix
3 cups preferred chocolate frosting (store bought or homemade)
3/4 teaspoon cayenne pepper, divided
1/4 teaspoon Worchestershire sauce
1/8 teaspoon ground cinnamon
1 7-ounce)bag Wicked Mix Spicy Original, lightly crushed

Instructions

Preheat oven to 325.
Spray two 6- or 8-inch cake pans with nonstick spray. Set aside.
Whisk together the eggs, water and vegetable oil until well-mixed.
Add the cake mix, Worchestershire sauce and 1/4 teaspoon of the cayenne pepper and whisk for 2 minutes.
Pour evenly into the prepared cake pans and bake according to package directions until a toothpick inserted comes out clean.
Let the cake layers cool completely before frosting.
In a bowl combine the frosting, remaining cayenne pepper and ground cinnamon.
Stir until completely combined. Set aside until ready to frost.
To build the cake, cut the domed part off of the layers so that they will lay flat.
Place one layer in the middle of a cake plate.
Top with about 1/2 cup of the frosting and spread to the edges of the layer.
If desired, sprinkle 1/4 cup of Wicked Mix on top.
Top with the second layer, then spread the top with another cup of frosting.
Spread to the edges, then down the sides of the cake, gently spreading the frosting over the cake.
Use more frosting if needed to cover the cake
Sprinkle evenly with Wicked Mix and serve.

Notes

Enjoy!

https://arkansaswomenbloggers.com/heather-disarro-wicked-mix-chocolate-cake-foodie-friday/

Heather Disarro is a food-centric lifestyle blogger who is passionate about embracing the beauty that surrounds us in our everyday lives. She is a Texan living the expat life in central Arkansas with her husband, two sons, and two massive dogs. Heather writes her blog, Heather’s Dish, from an office filled with dust, dog fur, toys and plenty of love, grace and music. She revels in the opportunity to bring the love of cooking to the world as a way to love others well! You can also find Heather on Facebook, Twitter, Pinterest, Instagram and Google+.

Rhonda Franz: Celebrating the Flavors of Arkansas with Petit Jean Meats

Celebrating the Flavors of Arkansas: Variations on BLT

Oh, the beloved BLT: a bacon, lettuce and tomato sandwich is so good you can almost get by without one of the three core ingredients. Except the Petit Jean Meats bacon. Or the tomato.

I haven’t much need to mess with the original, except that variations are fun and in some cases and for some food preferences, add pizzazz to the standard sandwich. Following are a few BLT variations I’ve played around with in my kitchen.

Celebrating the Flavors of AR w @PetitjeanMeats @rhondafranz #FoodieFriday

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The Breakfast BLT

Of course you can have a BLT for breakfast (BACON, people), and with tomato to boot. I am leaving out the lettuce on this one, because I’m not sure about lettuce for breakfast. So, it’s more like a breakfast BLT minus the L . No worries, though: I’ve added some vowels.

Rhonda Franz: Open Face BLT

2016-05-19 12:21:55

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Ingredients

thick white or whole-grain bread, toasted
1 to 2 strips Petit Jean bacon
1 to 2 slices tomato
2 to 3 slices avocado
1 egg
salt to taste
cooking oil

Instructions

Lay toasted bread on plate.
Cook bacon, pat with paper towel, and set on toast.
Pat tomato slices with a paper towel to soak juices and sauté in a skillet on medium heat for about a minute. Add to bacon.
Cook egg over easy, runny yolk or solid yolk. Add to bacon.
Lay avocado slices on top. Eat the open-faced toast while ingredients are nice and warm.

Arkansas Women Bloggers https://arkansaswomenbloggers.com/

The BLT Salad

I like whole cherry tomatoes for this one. The egg provides perfect companionship to other ingredients, and crispy bacon adds the crunch.

Rhonda Franz: The BLT Salad

2016-05-19 12:33:03

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Ingredients

a mixture of dark greens and crispy lettuce
2 to 3 strips Petit Jean bacon, cooked slightly overdone (to crispy), cooled and chopped or torn into small pieces
a few cherry tomatoes
1 hard-boiled egg, cut into wedges or crumbled
other good toppings for this salad: croutons, shredded cheddar cheese, avocado, grated carrots
dressings to make this salad delightful: ranch, blue cheese or balsamic vinaigrette.

Instructions

Toss lettuce with chopped bacon
Top with cherry tomatoes, egg and other ingredients you’re using.

Arkansas Women Bloggers https://arkansaswomenbloggers.com/

BLT Kabobs

This one’s just for fun. Iceberg lettuce works the best for sticking on skewers, but it works with any kind of lettuce folded over a time or two. The best part of these kabobs is that they can be eaten cold.

Rhonda Franz: BLT Kabobs

2016-05-19 12:47:51

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Ingredients

several pieces of toast
iceberg lettuce cut into small wedges or leaf lettuce torn into big pieces
cherry tomatoes, whole or halved
cooked potatoes, sliced or diced
several strips of Petit Jean bacon, cooked and cooled (for this recipe, it’s best to have the bacon not overdone)

Instructions

In any order, slide the ingredients onto a skewer.
In any order, eat the ingredients.

Arkansas Women Bloggers https://arkansaswomenbloggers.com/

Ingredients

Rhonda Franz is an educator, freelance writer, and mom. She is a born city girl who is raising three boys in the woods of northwest Arkansas with her husband, a corporate pilot. She works as the Girl Friday for the Women Bloggers, and writes for websites, parenting magazines, and on her blog, Captain Mom.

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Whitney Binzell: Pulled BBQ Chicken ala’ McClard’s

Celebrate the tastes of Arkansas: McClards BBQ

When I first moved to Arkansas, I had no clue what I was in for. All I pretty much knew about Arkansas was that it was home of the Razorbacks, a rival of my alma mater. I’ve lived in this beautiful state for two years now, and I’m glad to say I’ve been pleasantly surprised.

There are plenty of things to do and see, all throughout this state, even things a foodie like myself would enjoy. Cupcakes that have been featured on Food Network? Arkansas has that! A restaurant owned by humble celebrities? Arkansas has that! A bbq restaurant that’s been around for almost a century? Yep, you guessed it! Arkansas has that, too. And let me tell you, friends…I love bbq. If you’re from the South and you don’t love bbq, I don’t trust your judgment, and we likely won’t be friends. Harsh, I know. But I’ve got principles.

McClard’s BAR-B-QUE has been around since 1928. This quaint Hot Springs establishment has been featured in books, magazines, and tv shows, all geared towards foodies. It’s pretty much a food lover’s paradise. So, what you ought to infer by now, is McClard’s is good stuff.

Thankfully, you can buy their bbq sauce in stores throughout the state and have yourself a mini-feast at home. I’ve put together a ridiculously easy pulled chicken recipe for you that’s made in the slow cooker. It’s a true “set it and forget it” recipe. The end result is fork tender chicken that falls off the bone, which makes a great pulled style sandwich. It’s so tender you could chop it up, if that’s your preferred style. I’ve always been a pulled chicken fan myself, so this is a win-win situation for me.

I like to eat my pulled chicken naked and drizzle extra sauce on top. If you want “all the things” then all you have to do is add the chicken, once pulled, back into the slow cooker and mix with the sauce. I’ve used a whole chicken, cut into pieces, because I love both white and dark meat. The recipe works with all white meat as well. Your choice.

I’m also a minimalist, so you won’t catch me adding coleslaw or chow-chow to my sandwich. Only bread and pickles, please. But again, do whatever you want. Either way you’re going to end up with a bbq sandwich that’s a little tangy, and a little spicy. A great balance for those of you who like all the spectrums.

Celebrate the tastes of AR: McClards @whitbitskitchen #ARWB #FoodieFriday

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Whitney Binzell: Pulled BBQ Chicken ala’ McClard’s

Ingredients

1 whole chicken, cut, bone in, skin off
2 cups McClard’s BBQ sauce, divided into 1 ½ Cups and ½ Cups
1 Tablespoon Worcestershire sauce
¼ cup dark brown sugar
Sea salt

Instructions

Season the chicken with a little sea salt and add to the slow cooker. Rest for ten minutes.
Mix the rest of the ingredients in a bowl with 1 ½ cups of McClard’s, and pour over chicken. Mix.
Cook on low for 8 hours, or high for 4 hours.
Gently remove chicken from slow cooker and pull chicken off the bone. Shred with two forks.
Add the chicken back to the crock pot and cook for another ten minutes.
You can add the remaining sauce here, or use it to top your chicken.

https://arkansaswomenbloggers.com/whitney-binzell-pulled-bbq-chicken-ala-mcclards/

Whitney blogs at WhitBit’s Kitchen, where she focuses on international food and drink recipes. You can find her onFacebook, Twitter, Instagram, and Pinterest. Whitney’s recipes have been featured on BuzzFeed, Huffington Post, Parade Magazine, The Frisky, and Food & Wine

Brittney Lee: Slow Cooker Beef Tacos with My Brother’s Salsa

Celebrating the Flavors of Arkansas

Our life is busy these days. Along with working full time, I also teach Zumba two nights a week, teach Bible study on Wednesdays, my husband works odd hours, and I’m pregnant and exhausted. Getting a delicious home-cooked dinner on the table can be tough.

One way I make life and dinnertime a little easier is slow cooker recipes. We love making taco meat and using it different ways. The first night we might have traditional tacos. Then I might make enchiladas or quesadillas with some of the meat. Then we might make a pasta dish with the final leftovers. Using the slow cooker is a great way to cook a bunch of yummy protein at once.

I’m sure you’re familiar with the salsa slow cooker tacos, but using My Brother’s Salsa puts a tangy spin on it. Created in Bentonville, it’s a fresh, delicious alternative to other jarred salsas. I like that they are smoother and almost act more likea sauce. My house smelled AMAZING while these were cooking. In fact, I tried to nap on Sunday afternoon while they were cooking, but the smell was so good that my stomach kept growling and I couldn’t nap! My Brother’s Salsa has a big variety of options to try. I used fire-roasted salsa for my tacos, but I think the traditional or tomatillo would be great options.

slow cooker taco ingredients

I enhanced the salsa flavor with a few spices and added a can of tomatoes and chilies for some texture.

You can use frozen or fresh roast. While I used beef, I’m sure you could use pork or chicken.

Brittney Lee: Slow Cooker Beef Tacos with My Brother’s Salsa

Ingredients

Beef Roast. Mine was a 3 lb. top round roast and it was frozen.
1 jar My Brother’s Salsa
1can Rotel, undrained
2 tablespoons dried minced onion
1 teaspoon garlic powder
1 teaspoon chili powder
½ to 1 teaspoon chipotle powder (depending on how hot you want it!)

Instructions

Top the roast with all the ingredients and set the slow cooker.
If frozen, cook 6-8 hours on low or 4-6 hours for fresh roasts.
Cook until the meat is tender and shred it with a fork.
Mix the shredded meat into the sauce.
Use the meat however you would for tacos.

Notes

We like ours on corn tortillas with cheese, Cholula sour cream, and guacamole. They would also be great with just onions and cilantro, like a street taco. Or you could make taco salads, nachos, or enchiladas. Go crazy!

https://arkansaswomenbloggers.com/brittney-lee-slow-cooker-beef-tacos-with-my-brothers-salsa/

Brittney is a native Arkansan with a love for bright lights and big city. She often escapes her 20-acre home in a small town to shop, eat and catch a concert in the big city nearby. She blogs about her life, her faith, her adventures, her dogs and her country home at Razorback Britt.

My Brother’s Salsa was founded by ARWB member Helen Lampkin.

Kellee Mayfield: Green Smoothies {Foodie Friday}

Celebrate the Flavors of Spring

Green Smoothies are the Healthy Fast Food

Healthy fast food is an oxymoron, but making healthy food convenient from nutrient-dense, whole foods from home takes on a whole new meaning. My choice of healthy fast food happens to be in the form of a Green Smoothie. It’s easy to make, store and grab on the go.

Drinking a green smoothie is a quick way to consume optimal nutrition in a single serving. Everything you need is at your local farmers market, the produce section of your grocery store or your back yard.

The best part of making green smoothies is there are no rules. No real measuring. If there is an ingredient you prefer over another, simply adjust. You can see one of my basic recipes in the video below. I saved it from a story I had made for my Snapchat friends.

So how do we make a Green Smoothie? Use any blender. The key is blending in stages.

I add fresh ingredients from what I have on hand. My process of selecting ingredients is more like a simple mental checklist.
Below are the categories I check off in my mind when I create a smoothie.

Select one or more greens from the ingredient categories and blend them together with your liquid. Feel free to use more than one type of greens. Once blended, add one or more choices of fruit as well as vegetables. Blend again. Add an ingredient from the fourth category to enhance the texture. To boost the nutritional profile of my smoothie, I add items from the Add-In list. Fresh ginger is very common in my green smoothie.

Liquid: Coconut Water, Water or Almond Milk

Greens: Kale, Spinach, Swiss Chard, Collard Greens, Romaine Lettuce

Fruits: Pears, Green or Red Apples, Melon, Grapes, Peaches, Cantaloupe, Pineapple, Mango or strawberries

Veggies: Cucumber, Parsley, Carrot or Celery

Texture: Banana, Avocado, Frozen Fruit (Smoothie Blend is available) (There are many frozen fruit options blueberries are nutritious)

Add-ins: Ground Flaxseed, Chia Seeds, Spirulina or Fresh Ginger

Depending on which ingredients you have blended, the color of your smoothie will vary. If it appears not as green as you had anticipated, be reassured it will still taste good. Think of it as mixing colors on a palette.

If you are new to drinking smoothies, I recommend serving one to yourself in the fanciest glass you have. There’s something to treating your body and mind.

In this world, where our busy lives seem to be in a state of entropy…you know that feeling of chaos and utter disorganization? Am I the only one who experiences this? What helps me is my choice for nutrition by treating my body to a green smoothie. Will you be giving it a try? What is your choice for a nutritious meal?

Please let me know in your comments.

In 2007, Arkansas Women Blogger member Kellee Mayfield and her family moved to Lake Village. Kellee was quickly given the nicknamed “Kelly Jo” and the name stuck. As an Oklahoma native, Kelly Jo writes about living in very southeast Arkansas and the Mississippi Delta which has been penned the most Southern place on earth. She also shares her art as well as the art of resourcefulness as being the key to really small town living. Kellee is a mother, wife and is in sales representative and clinical specialist for a medical device company. And she has a Southern drawl. Catch up with Kellee Jo at Delta Moxie, Instagram, Twitter, Periscope and Snapchat.