The leaves have almost pushed off all their leaves while a few tough ones are holding on tightly. These tough guys want to make sure that fall has its day in the * ahem * sun.
Thanksgiving is knocking on the door and I love to relish in it. This national day of giving thanks is my personal favorite holiday with its traditions, its lack of commercialism, and the massive focus on foods. Seriously, is it any wonder why Thanksgiving is so beloved?
If green bean casserole using canned soup, canned mushrooms, and canned French-fried onions are on your tradition list, may I invite you to making it a bit healthier?
This version of green bean casserole starts off with no-sodium canned green beans. If you saved fresh beans from the garden, fantastic! For the rest of us, go with one of the many options now available to us with no-sodium. Also, there is no need for a cream of mushroom soup, with all of its additional sodium levels and added ingredients that are hard to pronounce. This version uses good old-fashioned fresh mushrooms, broth, and a bit of whipping cream.
Lyndi Fultz: Healthy Green Bean Casserole {Foodie Friday}
Ingredients
8 ounces of baby portobella mushrooms
1 large sweet Vidalia onion
1/3 cup + 1 tablespoon extra virgin olive oil
1/2 cup chicken broth (I use no-sodium)
4 cans of cut green beans, no salt added
2 tablespoons heavy whipping cream
¼ teaspoon sea salt
black pepper
4 shallots
1 tablespoon flour
Instructions
Wash and thinly slice mushrooms by separating the cap from the stem. Throw the stems in your compost pile.
Thinly slice onion and sauté with mushrooms on stovetop in a large skillet or saute pan with 1/3 cup olive oil and ¼ cup chicken broth on medium heat. Cover for 30 minutes and then remove lid and reduce heat to low.
Preheat oven to bake 350 degrees.
Drain cans of green beans and add to large mixing bowl.
Add ¼ cup chicken broth to mushrooms and add whip cream. Stir.
Add mushroom mixture to mixing bowl of green beans and lightly toss to incorporate. Add salt and pepper to taste.
Add green bean mixture to large Pyrex baking pan and place in oven to bake for 20 minutes.
As casserole is baking, thinly slice shallots and separate into individual slices. Add to mixing bowl with flour and ¼ teaspoon salt and toss.
Reheat skillet on high heat with 1 tablespoon olive oil and add shallots. Toss until crispy and brown, approximately 5-10 minutes.
Remove casserole from oven and sprinkle sautéed shallots over entire surface and add back to the oven, baking for 5-10 minutes until perfectly done.
cheese omelets When I was a kid, my mom made runny, undercooked, boring scrambled eggs. I decided to take matters in my own hands and learned how to 1) make dry scrambled eggs and 2) kicked it up a notch and learned how to make cheese omelets. Never again did I have runny, undercooked, boring scrambled eggs. Thanks mom!
What is your favorite international cuisine?
slow food from France and Italy I like the country rustic fare from just about anywhere: fresh fish plucked from the sea, lightly but perfectly seasoned, wine with brie and fruit and long conversations, and whole chicken simmered in broth with garlic. I can appreciate fancy food yet I fall in love with simplicity that is delicious.
What is always in your refrigerator at home?
good, grass-fed butter whole whipping cream parmesan cheese farm eggs large curd cottage cheese whole milk plain yogurt brussel sprouts thyme minced garlic in a jar (what, you didn’t think I always mince my own garlic, did you?)
What is your go-to ingredients that you use time and time again?
What is a cooking tip that you would like to share with beginning cooks?
Sign up for Cook’s Illustrated because they will absolutely teach you how to cook
When you’re not cooking, what are your favorite pastimes?
kayaking, fishing or just hanging out in the lake, remodeling, landscaping, going for drives with my husband and hanging out with family.
What else would you like us to know about you? I need a clutter-free zone to function properly.
Arkansas Women Blogger member Lyndi Fultz writes about living and eating well from her life in beautiful Northwest Arkansas at nwafoodie. Much of her blogging inspiration comes from this gem of a place, which she refers to as the proverbial land of milk-and-honey. Read more related to cooking, entertaining, gadget suggestions, ingredient explorations, local finds, local restaurant treasures, kitchen tour spotlights, and always with a healthy and simplistic approach.
A couple of years ago, my mom went gluten free. She isn’t allergic to gluten, but she found that gluten aggravated some of her pre-existing medical conditions, so she cut it out. Gluten is typically found in most baked goods, as flour contains gluten. While there are gluten free flours, they behave differently when cooking. So for the first year or so, we had difficulty replacing some of mom’s favorite foods with gluten free alternatives. We struggled to adjust to the gluten free lifestyle, especially when it came to holiday cooking.
Thankfully, over the years we have discovered some delicious gluten free dishes to add to our holiday table. We have found a cornbread mix that makes great cornbread stuffing. And our local health food carries a wonderful gluten free baguette that pairs wonderfully with our cranberry cheese dip. And we’ve adjusted our chicken and wild rice casserole recipe to be gluten free. But one dish was the thorn in my holiday baking side: pie.
My mom loves pecan pie, and we hadn’t found a gluten free pie crust either ready-made or homemade that was perfect for pecan pie. Either the crust turned out too fluffy like a puffed pastry, or it was more of a graham cracker crust. Nothing seemed right for the pecan pie. I wanted so badly to recreate the pecan pie flavor for mom.
I ditched the pie idea and went for something that hit the right flavor notes instead. These gluten free pecan pie bites hit the spot! They are sweet, have the traditional flavors of pecan pie, and are actually pretty healthy! You won’t feel guilty indulging in them all holiday season long!
In my recipe, I used corn syrup to bump up the traditional pecan pie taste. Every pecan pie I’ve ever made used corn syrup, so that’s what I used here. If you want an alternative, you could try another liquid sweetener like maple syrup, molasses, or honey. The point here is for the liquid to be a sweetener and binder. The mixture needs to be sticky enough to hold together in a ball.
Even if you aren’t gluten free, these are an easy treat to make that your family and friends will love. They make great snacks or party food! For a twist, you could drizzle them with chocolate to mimic the flavors in a chocolate pecan pie. They are beautiful stacked in a bowl or spread them out on a platter with fun party picks. Or eat them right off the pan. That’s what I do!
My mom’s porcupine meatballs. Mom didn’t home cook a lot (and these DO have rice-a-roni and jarred gravy in them, so it’s not exactly home cooking) but it always felt like a meal she put a lot of love into. And it was delish! http://www.razorbackbritt.com/favorite-meal-moms-porcupine-meatballs/
What is your favorite international cuisine?
Mexican! I could eat salsa by the jar. I like the spicy, creamy, smoky flavors together. I also like that I can lighten up the restaurant versions at home with lighter ingredients.
What is always in your refrigerator at home?
Liquid egg whites. Easy and healthy to whip up for any meal. I usually do mine with cheese and a little green onion.
What is your go-to ingredients that you use time and time again? The Cafe 1217 Cookbook from Cafe 1217 in Hot Springs. I cook the gingerbread muffins several times a year.
Do you have a favorite food indulgence? Queso with chorizo. As if queso isn’t indulgent enough, let’s add some sausage and dip it with fried tortillas.
What is your most used cookbook?
The Cafe 1217 Cookbook from Cafe 1217 in Hot Springs. I cook the gingerbread muffins several times a year.
What is your favorite kitchen gadget?
My slow cooker! I use it at least twice a week. I make soups, stews, roasts, and just about anything in the crock pot. What is your favorite food meal to cook at home?
I love to cook steaks and potatoes. A nice steak with some garlic, and top it with blue cheese at the very end of the broil. A side of potatoes roasted with some garlic, herbs, and Parmesan cheese.
What is your favorite go-to ingredients you use time and time again?
Canned fire-roasted tomatoes. An easy way to add to the depth of flavor in my crock pot recipes.
What is a cooking tip that you would like to share with beginning cooks?
Learn what you don’t know! Don’t be too scared. We all start somewhere. Watch the Food Network, watch Youtube videos, read blogs. Learn about common flavor combinations and kitchen skills. My mom wasn’t a cook, but I learned by watching the Food Network a lot as a teen. I would watch, print out the recipe, and play with it. I would add this, take out that (especially for spices or ingredients we didn’t have or I’d never heard of)…and figure it out. Don’t know how to cook an artichoke? Watch a Youtube video and buy an artichoke. Give it a try!
When you’re not cooking, what are your favorite pastimes?
I enjoy Zumba, walking my dogs, and reading. I try to stay active so I can enjoy treats in moderation.
What else would you like us to know about you?
I’m a foodie who loves to try new things. If it’s funky and on the menu, I’m ordering it. Hamburger with peanut butter? Delish. Pizza with pears. Awesome. I’m not afraid to try most anything once. Except rocky mountain oysters. I have no interest in trying those!
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.
It’s November, and if you are anything like me you are simultaneously overjoyed at and terrified of all the amazing holiday food that is just around the corner. Holiday food is incredibly delicious and, ahem, hearty to say the least. There is really no secret as to why once the holidays are over there is a big push for health and wellness in January; however, it does not have to be this way. While we should certainly enjoy some of those amazing goodies over the next few weeks we can also enjoy those same warm flavors without all of the decadence.
Enter poached fruit, specifically poached pears. In just a few minutes you can enjoy a beautiful and flavorful fruit dessert and not feel even the slightest bit of guilt. How crazy is that? It is a well-kept secret, and one that I think we should be willing to share over and over and over again. These ginger poached pears take some of the warmest and most comforting holiday flavors and combine them all into a gorgeous dessert you will be proud to share.
A few notes before we get started:
I like to use Bosc pears for this dessert. You will want a firm green pear so that it does not fall apart in the cooking process.
This recipe calls for a good amount of ginger; trust me, it is not a misprint. You want all of the warmth and spice that ginger provides to be infused into these pears, which means a lot of ginger is necessary.
You can certainly add other delicious whole spices – allspice, cloves, nutmeg, etc – but make sure they are whole and not in their ground state.
I like to quarter my pears for faster and more even cooking; however, if you want you can also halve the pears and use a melon baller to scoop out the seeds. Just increase the cooking time by a few minutes and test for doneness before serving.
A great accompaniment to this dessert is a drizzle of caramel sauce and vanilla ice cream, but these pears also make a great accompaniment to tarts, cakes and cookies as well!
The original recipe recommends cutting a circle of parchment paper and placing it over the pears; I have found many times that a coffee filter with a circle cut in the middle does the exact same thing in a fraction of the time.
MY MOM’S MINESTRONE SOUP ALWAYS REMINDS ME OF COOL NIGHTS. WE LOVED SERVING OURS WITH CORNBREAD AND A FRUIT SALAD!
What is your favorite international cuisine?
THAT’S A HARD ONE! I WOULD HAVE TO SAY THAT I’M CONSISTENTLY IN LOVE WITH ITALIAN FOOD, AND MY HUSBAND AND I BOTH DREAM OF EATING OUR WAY THROUGH ITALY ONE DAY. I LOVE THAT IT’S BOTH FRESH AND DECADENT, AND ALWAYS MADE WITH LOVE.
What is always in your refrigerator at home?
WE ALWAYS HAVE YOGURT, MILK AND STRING CHEESE!
What is your go-to ingredients that you use time and time again? WE’RE A GARLIC-LOVING FAMILY THROUGH AND THROUGH; I USE IT IN ALMOST EVERYTHING!
Do you have a favorite food indulgence?
I ALWAYS LOVE CHEESECAKE, BUT A GREAT PIECE OF MEAT THAT’S BEEN PERFECTLY COOKED IS PRETTY FANTASTIC TOO.
What is your most used cookbook?
SINCE I’M A FOOD BLOGGER I SPEND A LOT OF TIME MAKING UP MY OWN RECIPES, AND AS SUCH DON’T READ A LOT OF COOKBOOKS. BUT I LOVE MY AMERICA’S TEST KITCHEN COOKBOOK THAT I GOT AS A WEDDING GIFT; EVERY RECIPE IS A WINNER AND THEY ALL LEAVE ROOM TO BUILD NEW FLAVORS INTO TRADITIONAL DISHES.
What is your favorite kitchen gadget?
I REALLY LOVE MY STAND MIXER AND MY BLENDER, BUT THE REALITY IS THAT THE MOST USED THINGS ARE MY FAVORITE CUTTING BOARD AND A SHARP KNIFE. AND MY HANDS! What is your favorite food meal to cook at home?
IF I HAVE ALL THE TIME IN THE WORLD I REALLY LOVE COOKING OLD-FASHIONED ITALIAN FOOD WITH SLOW-COOKED TOMATO SAUCE AND FRESH INGREDIENTS. I LOVE THE IDEA OF SLOWING DOWN THE PACE OF COOKING AND REALLY BRINGING OUR CHILDREN INTO THE PROCESS.
What is a cooking tip that you would like to share with beginning cooks?
MAKE SURE THAT YOU ALWAYS HEAT YOUR PAN PROPERLY – IF IT’S TOO COLD (UNLESS IT’S SUPPOSED TO BE THAT WAY) THEN THE FLAVORS AND TEXTURES DON’T DEVELOP THE WAY THAT THEY SHOULD!
When you’re not cooking, what are your favorite pastimes?
I LOVE GETTING OUTSIDE AND HIKING, PLAYING IN OUR GARDEN, PAINTING, READING, AND CLEANING! ALTHOUGH IF WE LIVED CLOSER TO WATER I’D SAY FIRST AND FOREMOST SWIMMING AND PADDLEBOARDING!
What else would you like us to know about you?
I’M FIRST AND FOREMOST A DAUGHTER OF CHRIST, WIFE AND MOTHER BEFORE ANYTHING ELSE. MY FAMILY IS WHAT INSPIRES ME TO CREATE!
Heather Disarro is a food-centric lifestyle blogger who is passionate about embracing the beauty that surrounds us with in our everyday lives. She is a Texan living the expat life in central Arkansas with her husband, son 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 specializes in creating delicious and creatively nourishing recipes. Cooking seasonally and with as many local ingredients as possible is an important component to Heather’s style of food, and she revels in the opportunity to bring the love of cooking to the world as a way to love others well!
We finally had a hint of fall weather in Arkansas recently just before almost-summer temps returned. Mother Nature has a way of playing us that way, doesn’t she? But we all know that it’s coming and we’ll stop fussing about the heat and start to spot the frost on the windowpanes and our nosel. It only takes a little temperature drop to turn our attention to warming our toes and our tummies. For many of us, that tummy warming involves big pots of soups or stews and countless varieties of chilis. We may garnish those with chips and cheese or dunk with a cracker or piece of cornbread — each bowlful calling for its own unique accompaniment in all probability.
This week’s Foodie Friday presents a round up of favorite soups, stews and chilis from some of our ARWB members. You’re sure to find a new one or two to try. Be sure to tell us what deliciousness you discover.
For a little something unique to add to your dining pleasure, whip up a skillet of this Southwestern Pumpkin Cornbread. Yep. That’s right. Pumpkin in your cornbread. And you just thought you had tried all things pumpkin already.
ARWB Soups, Stews and Chilis Round Up with Pumpkin Cornbread {Foodie Friday}
10 servings
Ingredients
1/2 cup unsalted butter
2 cups buttermilk self-rising corn meal mix
8 ounces sour cream
1/2 - 1 teaspoon ground chipotle pepper
1 - 2 teaspoons pumpkin pie spice
1 - 2 Tablespoons chopped jalapeno pepper
1 cup cream style corn
3/4 cup pumpkin puree
2 eggs, beaten
1 cup finely grated cheddar or fiesta cheese blend
Instructions
Preheat oven to 350 degrees.
Place butter in a 10-inch skillet and melt in the oven while the oven is preheating.
In a medium bowl, mix remaining ingredients in order listed. After skillet is hot and butter has melted, pour most of the butter into the cornbread batter. Leave just enough in the skillet to coat the bottom.
Pour batter into the skillet and bake 40-45 minutes until the top springs back when touched.
Serve warm with butter or whipped honey butter.
Notes
Adjust the ground chipotle and jalapeno to suit your tastes.
I don't put sugar in my cornbread -- heresy in the South for sure --if you feel the need for sweet, I suggest adding in sorghum, molasses, maple syrup or honey for an added depth of flavor that shouts out fall.
Enjoy your butternuts! And you definitely will with this Butternut Asiago Squash.
Its fall and we are dreaming of brightly colored leaves, cooler temperatures, our favorite scarves, and trips to the pumpkin patch. All the gourds and squashes in different shapes and colors delight me. And I have made it my mission in the past to let everyone know that they aren’t just for decoration. Each and everyone can be eaten and enjoyed. You just have to know how to attack it.
Butternut squashes have gained a great deal of popularity in the past few years. I admit to jumping for joy when I see that the Autumn Squash soup is back on the menu at Panera or when I find my beloved butternut squash ravioli in the pasta section at the grocers.
But how do I cook it at home? You might be asking yourself. This funny shaped pale orange squash need not be a mystery any longer. This recipe will have you enjoying the sweet and nutty flavor of fall in less than 10 minutes.
Cut the butternut squash in half lengthwise and scrap out the seeds. (You can easily save the seeds to plant in your garden next year or roast them on a baking sheet in a little olive oil.)
Rub the edges with and inside with the butter and place the halves flesh side down on a plate or in a baking dish.
Microwave on high for 5-8 minutes or until you can easily push a fork through the shell.
Allow the squash to cool then scrap out the insides into a serving dish.
Add salt and pepper to taste and sprinkle with the cheese.
What food reminds you of childhood?
Rice crispie treats
What is your favorite international cuisine? I love it all; why pick?
What is always in your refrigerator at home? Beer
What is your most used cookbook? Better Homes & Gardens red checkered cookbook
What is your favorite kitchen gadget? My canner.
Do you have a favorite food indulgence?
Not really because I don’t deny myself much. Everything in moderation.
What is your go-to ingredient that you use time and time again? .Onions
What is your favorite food meal to cook at home? Fried egg sandwich
What is a cooking tip that you would like to share with beginning cooks? Just try it. If it flops throw it out or feed it the chickens and try again.
When you’re not cooking, what are your favorite pastimes? Art
What else would you like us to know about you? I’m honest. I usually only bite my food. I love Jesus but I drink a little.
Jeanetta is a crocheter & coffee addict, chicken keeper & goat wrangler, a farmer girl & maker of drunk jellies. You can find her online at So I Was Sayin’ or on twitter, pinterest & instagram . You can also follow her on Periscope (Jeanetta) and join with her for #Arkanscopes.
For those of you that know me…know I LOVE Halloween! It’s actually my FAVORITE holiday! So of course, I ALWAYS have a party to celebrate! I invite all of my friends and it’s just a great time with LOTS of surprises…and it wouldn’t be a Chris H. Olsen party if it didn’t have a few twists and turns here and there! These Haunting Halloween Batwings — black of course–are definitely a twist.
When I came across this recipe (no, it’s not my own invention…but it’s AWESOME) I just had to use it and share with all of you.
Chris Olsen: Haunting Halloween BatWings {Foodie Friday}
Ingredients
1 cup soy sauce
1/4 cup plus 2 tablespoons oyster sauce
1/4 cup light-brown sugar
1/4 cup black bean sauce
1 teaspoon black paste food coloring
20 large whole chicken wings with tips
Instructions
In a medium bowl, whisk together soy sauce, oyster sauce, sugar, black bean sauce, and food coloring. Set 1/3 cup soy sauce mixture aside.
Place chicken wings in a large resealable plastic bag and pour remaining soy sauce mixture over wings; seal bag. Turn bag until wings are well coated. Refrigerate;l et marinate for at least 2 hours and up to overnight, turning chicken wings every 30 minutes to coat.
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or a nonstick baking mat; set aside.
Remove wings from marinade, shaking off any excess; discard marinade.
Place them in an even layer on prepared baking sheets, arranging them so that wings are extended. Bake until juices run clear, 20 to 25 minutes, brushing with reserved soy sauce mixture every 10 minutes. Remove from oven and brush with any remaining soy sauce mixture. Let cool slightly on a wire rack before serving.
Check out these upcoming holiday events with Chris.
What food reminds you of childhood?
Cake! My grandma would make a wonderful strawberry cake for me for my birthday!! It’s still my favorite!
What is your favorite international cuisine? . I LOVE Mexican food!!! I spent a LOT of time in Southern California and that just became my favorite food when I would eat out! I love to experiment with lots of different recipes!
What is always in your refrigerator at home? I ALWAYS have cheese, raisins and milk!
What is your most used cookbook?
I don’t use a cookbook! I cook from my heart!
What is your favorite kitchen gadget? . My wine bottle opener…lol! No..I really don’t use “gadgets”. I’m kind of an “old fashioned” cook, so I do my own chopping, cutting. I don’t really get all fancy! I like to keep it simple and easy!
Do you have a favorite food indulgence?
CHOCOLATE!
What is your go-to ingredient that you use time and time again? Peppers! Peppers and onions! Oh…and fresh rosemary from my yard!
What is your favorite food meal to cook at home?
I love to make homemade chili!
What is a cooking tip that you would like to share with beginning cooks? Don’t be afraid to just get in there and try it! No one succeeds the first time, so keep at it!
When you’re not cooking, what are your favorite pastimes? Gardening, working in my two nurseries, Botanica Gardens and Plantopia and speaking to groups around the country!
What else would you like us to know about you? I love to try new things and I don’t think that anything is ever a failure! Being positive is the key to success in life and in business!
I love recipes with a history. One of my favorite salads, sensation salad, is just such a dish.
I first became addicted to sensation salads as a young girl in Louisiana. They were commonly found on the menus at most seafood restaurants and steakhouses. When I grew up and moved out-of-state, I was saddened to find that this tangy, garlicky salad was not served in any restaurants! I had to have the recipe, so I started doing a little research on the sensation salad’s origin.
It turns out this famous starter salad was first created at a restaurant called Bob & Jake’s in Baton Rouge. For a long time, it was only available there, and at a few other restaurants in Baton Rouge, but as with all great dishes, it slowly migrated across the state.
We mostly think of salads as being a summertime food, but sensation salad is really a perfect accompaniment for fall’s heartier dishes. Its cool crispness pairs well with soups, chilis, and of course spicier fare like etouffees.
The crisp and cold quality is the secret to a great sensation salad. For that reason, the recipe only calls for iceberg lettuce. No, this is not about healthy greens and vegetables — leave those salads for the summer, when fresh produce is more abundant. For this salad, you want a nice head of iceberg that has been in the fridge for a while.
Combine the oils, lemon juice, mashed garlic, vinegar, salt, pepper, and granulated garlic in a jar or cruet with a lid. Shake VERY well to combine all the ingredients.
It's best to place this in the refrigerator to let the flavors incorporate for about 24 hours, but you can use immediately if necessary. Just before serving, shake the dressing again.
Mix the chopped lettuce and parsley. Top with the dressing, and toss to coat.
This is a type of "soaked" salad, so don't be afraid to use plenty of dressing. Once you've done this, add the Romano cheese, and toss again.
By Amy Bradley-Hole
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
As you can see, this is a very quick and easy recipe. Feel free to adapt it to your tastes. You may want to add black olives, croutons, or maybe even anchovies.
As mentioned, this salad goes well with spicy, warm dishes. Duck season is coming up here in Arkansas, so consider trying it with a hearty duck gumbo. If you’re like me, though, you’ll find yourself craving sensation salad all year long, with all kinds of meals!
Getting to Know Your ARWB Foodies
What food reminds you of childhood?
Marinated crab claws, trout almondine, and escargot. These were dishes we ate for “special occasions.” They were served at my favorite restaurants growing up, so they remind me of special family dinners.
What is your favorite international cuisine?
British food is the most comforting to me. It’s easy-to-make comfort food that has a lot of appeal for everyone in the family.Asian food has the flavors I most enjoy. Lemongrass, cilantro, chili, soy — these are the ingredients I crave on a regular basis, and Asian dishes are the only ones to satisfy my cravings.I owe a debt to Italian food, though, as it has helped me create a business. I have spent much time in Italian kitchens, and I’ve learned from some wonderful Italian home cooks and chefs. Italian food is simple but perfect.
What is always in your refrigerator at home? Milk. Sauvignon blanc. Bacon. String cheese. Ketchup.
What is your go-to ingredient hat you use time and time again?
Garlic. I use it in almost everything. And I typically use twice what the recipe calls for.
Do you have a favorite food indulgence?
I love gas station food.
What is your most used cookbook? The Illustrated Kitchen Bible by Victoria Blashford-Snell.
What is your favorite kitchen gadget?
A mezzaluna. I cook a lot with herbs, and it’s such a quick and easy way to mince them. If appliances count as gadgets, though, I love my Ninja. There’s no way I’m going to chop, stir, or blend by hand, when that amazing machine will do it for me. What is your favorite food meal to cook at home?
What is a cooking tip that you would like to share with beginning cooks?
Practice practice practice. Cooking is not an easy skill, and it takes lots of time and practice to master. Don’t be afraid to mess up. Resign yourself to wasting money on recipes and eating some gross meals. And don’t beat yourself up when you do screw up. Just throw it in the trash or feed it to your dog, then order a pizza, and try again the next day. It gets easier the more you do it.
When you’re not cooking, what are your favorite pastimes?
Reading, hiking, and shopping.
What else would you like us to know about you?
I grew up in Louisiana, which means my palate demands strong flavors. I absolutely loathe bland food. I think it’s a crime against humanity.I have two kids who pretty much can’t stand anything I cook for them.My mother-in-law is the best cook I know. When she comes to visit us, I want to chain her in the kitchen and make her cook for me. Thankfully, she doesn’t mind obliging. She worships at the shrine of Delia Smith. I think everyone should own a Delia cookbook.
Amy Bradley-Hole is a freelance writer and speaker who covers tech, travel, business and parenting. She’s a true Southern girl, but she’s lived and traveled all over the world. She blogs at Freaky Perfect about the freakiness of her not-so-perfect life. When she’s not goofing around on the internet, she dreams up new ways to drive her husband and two young boys crazy. Follow her on Twitter at @amybhole.
There is such a thing called season fatigue. It happens when one season is ending and another begins. Let’s be honest, the fatigue sets in about a month before the new season actually begins. You know that itchy feeling you get when you are ready for fall?
You are done with mowing the grass, washing bug splatters off the windshield, and you find yourself wearing a sweater to work because the weatherman said that it will be in the low 80s today. Think about that. If it is springtime and the weatherman says low 80s, the shorts and tank are donned faster than you can say Off! mosquito spray.
As we tiptoe into the cooler waters of fall, there are a few areas of summer we may still want to hold on to and linger a while before we let them go. The slowing down of summertime we enjoy such as eating outside, grilling, nibbling on smaller plates and chilling over longer conversations.
For today’s foodie Friday, I got to thinking. What would be better than to share a dinner idea that has us transitioning from summer to fall? The ingredients really can be anything but should follow along this format:
GRILLING + SUMMER STAPLE + FALL INGREDENT = #summer2fall
It’s that simple really. I can’t wait to hear what combinations you come up with or dream up. By all means, comment before you actually make dinner. Just be sure to come back and share a photo or two. We’re in this together.
How does a grilled tostada with grilled sweet potatoes and grilled chicken sound, to get you started?
cheese omelets
When I was a kid, my mom made runny, undercooked, boring scrambled eggs. I decided to take matters in my own hands and learned how to 1) make dry scrambled eggs and 2) kicked it up a notch and learned how to make cheese omelets. Never again did I have runny, undercooked, boring scrambled eggs. Thanks mom!
What is your favorite international cuisine?
slow food from France and Italy
I like the country rustic fare from just about anywhere: fresh fish plucked from the sea, lightly but perfectly seasoned, wine with brie and fruit and long conversations, and whole chicken simmered in broth with garlic. I can appreciate fancy food yet I fall in love with simplicity that is delicious.
What is always in your refrigerator at home?
good, grass-fed butter
whole whipping cream
parmesan cheese
farm eggs
large curd cottage cheese
whole milk plain yogurt
brussel sprouts
thyme
minced garlic in a jar (what, you didn’t think I always mince my own garlic, did you?)
What is your go-to ingredients that you use time and time again?
What is a cooking tip that you would like to share with beginning cooks?
Sign up for Cook’s Illustrated because they will absolutely teach you how to cook
When you’re not cooking, what are your favorite pastimes?
kayaking, fishing or just hanging out in the lake, remodeling, landscaping, going for drives with my husband and hanging out with family.
What else would you like us to know about you? I need a clutter-free zone to function properly.
Arkansas Women Blogger member Lyndi Fultz writes about living and eating well from her life in beautiful Northwest Arkansas at nwafoodie. Much of her blogging inspiration comes from this gem of a place, which she refers to as the proverbial land of milk-and-honey. Read more related to cooking, entertaining, gadget suggestions, ingredient explorations, local finds, local restaurant treasures, kitchen tour spotlights, and always with a healthy and simplistic approach.
It’s no secret that our family loves Asian food, especially the deliciousness at our favorite Thai restaurant. In fact, they serve the best spring rolls in town; I’m not even kidding. They’re made with vegetables and wrapped in a crunchy, flaky shell. So flavorful!
I’ve always wondered how to make spring rolls, more so how to get that crunchy, flaky shell. After eating there not too long ago, I decided to come up with my own spring roll recipe. I wasn’t exactly sure what kind of wrap to use; I knew I didn’t want the traditional egg roll wrap. But we were in luck when we visited a small Asian store in Rogers, and they pointed us to a deep freezer full of spring roll wraps. We grabbed a couple packs in hopes of creating our favorite side.
Chicken fried rice is a whole other matter. My husband makes the best fried rice in town. It’s filled with carrots, peas, onions, eggs… It’s chock full of delicious flavors.
We decided to stuff our spring rolls with fried rice… Nothing else, just chicken fried rice in a spring roll wrap.
Then we deep fried every single spring roll in canola oil, transforming each one into crunchy, flaky rolls of fried rice goodness.
I could lie and say we shared them with neighbors… But they disappeared so quickly, that sadly, it was impossible to share the goodness. BUT I’m sharing the recipe with you, so you can enjoy them too. Be sure to grab our recipe for Chicken Fried Rice, a dish that’s even tastier when it’s made from scratch at home. Enjoy!
Mel Lockcuff: Chicken Fried Rice Spring Rolls {Foodie Friday}
Ingredients
5 cups chicken fried rice (made with Riceland Extra Long Grain Rice)
1 pack spring roll wraps
2 tablespoons flour
3/4 tablespoon water
Instructions
Mix flour and water to paste consistency.
Prepare spring roll wraps according to package directions.
Spoon ⅛ to ¼ cup fried rice into corner of each wrap.
Fold said corner over mixture, fold left and right sides in to form a more rectangular shape, and then roll almost to where it’s wrapped tight.
Dab a bit of the flour/water paste to tip of wrap and finish wrapping tightly.
Drop each spring roll into pre-heated deep fryer, or a pan with at least ½ inch canola oil.
Fry ‘til golden brown; remove and drain before serving.
Serve while warm with your favorite sauce.
Notes
And there you have it. This recipe makes 1-2 dozen spring rolls. It’s such an easy recipe to make, especially if you’re using leftover fried rice. Spring rolls make a great snack or side. And warning: They will disappear FAST! So, grab ‘em while you can!
Growing up, we always had a garden. Tomatoes were a family favorite, and we’d eat tomato sandwiches like they were going out of style. That and corn on the cob. Of course, chocolate always reminds me of my Grandma Atkins. She always had something sweet and delicious waiting for us on her kitchen counter, much to my mom’s dismay I’m sure. It usually involved chocolate, because as Grandma liked to say, she and I were fellow choco-holics. But she also made me eat my veggies, and I still have never been able to make creamed peas and potatoes quite like Grandma’s. Of course, a good burger reminds me of my Grandma Delaney. She raised cattle, and all it seemed she ever made, or even had in her freezer/fridge, were hamburgers. To this day, I LOVE a good burger.
What is your favorite international cuisine?
Our family loves Asian food, especially Thai. But I think my personal favorite would be Mexican food. I could eat enchiladas, tacos, flautas, and tamales for breakfast, lunch, and dinner all day every day. My mouth is starting to water just thinking about it.
What is always in your refrigerator at home?
We always have milk, eggs, butter (real butter), our favorite Black Cherry Greek Yogurt, ketchup, and cheddar cheese in our fridge. Of course, I usually have a bag of chocolate chips lurking around in the freezer part too (One can never run out of chocolate chips; it would be a travesty).
What is your go-to ingredients that you use time and time again? Butter. Definitely butter. It used to be margarine, until I experienced the difference a good stick of butter can make.
Do you have a favorite food indulgence?
Cheesecake has always been a favorite, especially Raspberry White Chocolate Cheesecake with a chocolate cookie crust. And then again, I love a good, homemade chocolate chip cookie.
What is your most used cookbook?
There are a few, honestly. Both the family cookbook binder we received as a wedding present and my Grandma’s recipe box are precious to me, and I’ve used them time and again. Of course, I also love my Pennsylvania Grange cookbook Dan’s grandmother gave us when we got married. And I love the old school fundraiser cookbooks my mom used to submit recipes to, as well. All my favorites seem to center around family.
What is your favorite kitchen gadget?
Definitely my KitchenAid mixer. I don’t know what I ever did without it. I use it for EVERYTHING, from mixing up bread to making cookies.
Do you have a favorite food indulgence? What is your go-to ingredient that you use time and time again? What is your favorite food meal to cook at home?
Chicken Enchilada Skillet Casserole… or Chicken Tacos.
What is a cooking tip that you would like to share with beginning cooks?
Don’t be afraid to branch out and try new things, whether it’s a new ingredient, a new kitchen tool, or a new recipe. Experimenting is a HUGE part of learning to cook.
When you’re not cooking, what are your favorite pastimes?
I’m a homeschool mom and a full-time business owner, so both keep me pretty busy. I love to read, craft, work on DIY projects, watch movies, garden and spend time in the great outdoors. We absolutely love traveling together as a family, especially when it involves a good road trip, exploring back roads and wilderness camping. And while I’m waiting for the new season of Call the Midwife, I love watching old re-runs of The Middle.
What else would you like us to know about you?
Thank you for allowing me to share a recipe and a little piece of my world with you!
Mel is a wife and homeschool mom to 2 boys, as well as a lifestyle and travel blogger. She and her family live in Northwest Arkansas. Mel blogs at Adventures of Mel, where she loves to share adventures in crafts, food, travel, DIY, natural living, backyard escapades, and more. She recently published her first eBook, Blog Design Elements of Success. Her work has also been featured on Only in Arkansas, Visit Rogers Arkansas, Great Day Farms, and 66TheMotherRoad Magazine.
Connect with Mel: Adventures of Mel
http://instagram.com/mellockcuff
http://facebook.com/adventuresofmel
As soon as the last of the SWAG is passed out and #AWBU is in the history books, we begin planning for ARWB 2016. That planning, of course, also includes preparing for our weekly Foodie Friday web posts.
I am incredibly thankful to our ARWB Foodies who are willing to share their ideas and deliciousness with us each week. Even if you aren’t a “food” blogger, please know that you are welcome to participate. So get your food on and submit your proposals today.
Our Foodie Friday 2016 theme is CELEBRATE and we’ll be carrying that out in a variety of ways. One of those celebrations is sure to be of interest to you. I can’t wait to see what you offer.
It only takes a little time to complete the proposal document. Please submit at least two ideas and label those as to 1st and 2nd choice. You are welcome to submit more than two if you desire.
If you run into any problems or have any questions, email me or msg me on Facebook.
Getting to Know Your ARWB Foodies
Enter poached fruit, specifically poached pears. In just a few minutes you can enjoy a beautiful and flavorful fruit dessert and not feel even the slightest bit of guilt. How crazy is that? It is a well-kept secret, and one that I think we should be willing to share over and over and over again. These ginger poached pears take some of the warmest and most comforting holiday flavors and combine them all into a gorgeous dessert you will be proud to share.
Getting to Know Your ARWB Foodies
Chris H. Olsen
Your ARWB Foodies
Getting to Know Your ARWB Foodies
