Category: Foodie Friday

Sarabeth Jones: Brown Sugar Petit Jean Meats Bacon Pork Tenderloin

During the month of April, ARWB is highlighting one of our long-term supporters, Petit Jean Meats.  Thanks PJM for all you do for us. Follow them on Twitter, Instagram, Facebook. 

I don’t know about you, but it is very easy for me to get in a rut with cooking dinners. Actually, if I’m going to be truly accurate, I would say it’s easy for me to get in a rut when I am actually cooking dinner. With 3 teenagers and my husband and I both working full-time, it is a small miracle just to be home to make dinner. So when I do, familiar, easy dishes are usually my first choice.

However, I do like trying new things, so when my turn for Foodie Friday came around, I went looking for something I hadn’t made before. This recipe fits perfectly – not only had I not made it before, I hadn’t even ever cooked a pork tenderloin. Plus, it’s delicious: one of those dishes that covers all different kinds of flavors – it’s a little spicy, salty, savory, crunchy, and even sweet.  

Petit Jean Bacon Wrapped Pork Tenderloin-1

This is an easy recipe. The hardest part to learn was, frankly, how to handle all that meat (I know, I know, that’s what she said). You rub the pork tenderloin in a sugar and spice mixture, then wrap it in bacon and sear it in a pan. I’ve figured out a couple of techniques to make that easier, which I’ll share below. Once you’ve done that, you’re pretty much just waiting on it to cook, first on the stove, then in the oven. That step is only difficult because of how good this thing smells while it’s searing. I wish these pictures were scratch and sniff.

Petit Jean Bacon Wrapped Pork Tenderloin-2

 

Petit Jean Bacon Wrapped Pork Tenderloin-3

I’ve already made it a couple of times. It’s definitely been added to my dinner menus but it also is nice for a special occasion. I mean really, you can’t get much better than wrapping something in Petit Jean Bacon. Okay maybe if you added some brown sugar. And a luscious baked on topping. Mmmmmmm….

Ready for that recipe yet?

Petit Jean Bacon Wrapped Pork Tenderloin-4

Brown Sugar Bacon Pork Tenderloin
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Ingredients
  1. 1 package Petit Jean hickory smoked bacon
  2. Package of 2 pork tenderloins – approx. 3 lbs.
  3. 6 tablespoons brown sugar
  4. 4 teaspoons kosher salt
  5. 1 teaspoon paprika
  6. 1/4 teaspoon cayenne pepper
  7. 2 tablespoons canola oil (or other neutral high-heat oil)
  8. 1/2 cup mango ginger or Major Grey's chutney
  9. 1/4 cup Dijon mustard
Instructions
  1. Preheat the oven to 350°.
  2. In a small bowl, mix together brown sugar, salt, paprika and cayenne. Set aside.
  3. On a large sheet of wax paper, lay out half of the slices of bacon, so that the long edges are touching each other.
  4. Repeat with the rest of bacon in a 2nd grouping. Laying out the bacon first is so much easier than trying to wrestle it around a slippery tenderloin!
  5. Remove the tenderloins from the package and pat dry with paper towels. Place each tenderloin on a set of bacon strips, closer to one set of ends than the other. What I mean is, don’t lay the tenderloin exactly in the middle of the bacon, because when you wrap it and stick a toothpick in, you want the toothpick to end up on the side of the tenderloin, not the top or bottom.
  6. Rub half the brown sugar mixture onto each tenderloin. Don’t worry if it makes a bit of a mess, the extra will get wrapped up with the bacon.
  7. Begin heating your cast iron skillets over medium-high heat with 1 tablespoon of oil in each one. Start at one end of the tenderloin and wrap the bacon, securing the ends with a toothpick. By the time you’re done, your skillets should be hot. Place a tenderloin in each one (I had to curl mine to make them fit).
  8. Let the tenderloin sear until it is dark brown, and don’t disturb it while it does. It should take 6-8 minutes. Then, flip it and do the same to the other side.
  9. Once seared, place the cast iron skillets into your oven and let the pork cook to 140° when a meat thermometer is inserted, about 10-14 minutes.
  10. Remove the skillets from the oven and tent them with foil loosely for 10-15 minutes.
  11. Slice and eat.
  12. Try not to pass flat out from the delicious
Notes
  1. The original recipe only used one pork tenderloin, but I doubled it as I was making it for a bigger group. I ended up liking that really well, because my grocery store packages them in pairs, plus the package of bacon was used up exactly. However, doing it this way means you need 2 cast iron skillets or that you transfer the meat from the skillet to a larger baking dish when you put it in the oven.
Adapted from The Kitchn
Adapted from The Kitchn
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
 

 

Sarabeth JonesGetting to Know our ARWB Foodies

Sarabeth Jones
The Dramatic

What food reminds you of childhood?
Kraft boxed macaroni and cheese – I loved it and it’s the first dish I remember being able to fix on my own.

What is your favorite international cuisine?
Does sushicount? I can eat that by the truckload…

What is always in your refrigerator at home?
Greek yogurt. MMMMMM.

 What is your most used cookbook?
 My Pioneer Woman cookbook falls open to the cinnamon roll recipe, it’s a regular at our house. Also, I use our beautiful church cookbook regularly; it has a ton of my favorites made by dear friends.

What is your favorite kitchen gadget?
My food processor. My immersion blender. My KitchenAid stand mixer. I have to pick just one???

Do you have a favorite food indulgence?  
Real butter, cream, good cheese.

What is your go-to ingredient that you use time and time again?
I’m not sure I have one.

What is your favorite food meal to cook at home?
It changes with the weather, but I think spaghetti – simple tomato sauce – will always be one of my favorite things to cook and eat. Oh, and eggs in almost any fashion. I love eggs!

What is a cooking tip that you would like to share with beginning cooks?
Don’t be afraid to try new things; find someone whose cooking you love and insinuate yourself into their kitchen and learn from them. I never thought of myself as a good cook – and still wouldn’t say I’ve mastered it – but I have good friends who are and who let me ask them questions and use their recipes. 🙂

When you’re not cooking, what are your favorite pastimes?
Traveling. Preferably to a beach where they have umbrella drinks.

What else would you like us to know about you?
I love being a part of ARWB!

Connect with  Sarabeth:
instagram: @sarabethjones
twitter: @sarabethjones
FB: sarabeth.jones (personal) and SarabethJonesTheDramatic (page)

Caty Mills: Petit Jean Meats Bacon Tart {Foodie Friday}

During the month of April, ARWB is highlighting one of our long-term supporters, Petit Jean Meats.  Thanks PJM for all you do for us. Follow them on Twitter, Instagram, Facebook.

Bacon makes everything better, right?  Add it to a burger, pasta carbonara, wrap dates with it, or even throw it into a maple flavored cookie recipe. The possibilities and combinations are endless.

 When I heard that ARWB was partnering up with Petit Jean Meats I knew that I had to do a bacon recipe.  At first I thought about doing something wild and crazy but, after some thought I decided that I wanted to come up with a recipe that really showcased that truly meaty, bacon flavor. I wanted to use other ingredients to enhance the flavor of the bacon, not the other way around. Why hide high quality bacon behind other ingredients?

 A bacon tart made with Petit Jean bacon, leeks, and mascarpone cheese seemed to fit the bill perfectly.  Some tarts are made in a tart shell with a crust but I like to use puff pastry because it’s easier to use and I’m a sucker for anything buttery and flakey. This recipe is easy to make and really packs a punch with strong flavors and textures.  You get crispy, salty bacon, mild and creamy cheese, buttery, flakey crust, and a little kick from the leeks.  Plus, it looks like something that took hours to make so you can impress your friends and family.  This tart would be great for brunch or cut up into smaller pieces for an appetizer. I know I would eat it any time of day.

caty mills bacon tart 2 foodie friday

 

Bacon Tart
Serves 4
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Prep Time
1 hr
Cook Time
25 min
Prep Time
1 hr
Cook Time
25 min
Ingredients
  1. 1 sheet puff pastry, thawed
  2. 5 pieces Petit Jean hickory smoked bacon
  3. 1 leek, sliced thin
  4. 2 cups fresh spinach
  5. 1/4 cup mascarpone cheese
  6. 1/4 cup cream cheese
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon pepper
Instructions
  1. Set the puff pastry out to thaw about an hour before you begin cooking.
  2. Preheat the oven to 375 degrees.
  3. Cook the bacon in a skillet over medium heat for about 3 minutes a side. You don’t want it to be too crispy because it will finish cooking in the oven.
  4. Remove the bacon from the pan and add the sliced leeks. Cook for two minutes or until they are just starting to soften.
  5. Add the spinach and cook for another two minutes, or until wilted completely.
  6. In a mixing bowl, combine the mascarpone cheese, cream cheese, salt, and pepper and mix it all together.
  7. Roll the sheet of puff pastry flat and place it on a greased baking sheet. Spread the cheese mixture over it, leaving about a half inch border of puff pastry.
  8. Place the leeks and spinach over the top in an even layer.
  9. Chop up the bacon and sprinkle it over the top of the whole thing.
  10. Place the tart in the oven for 20-25 minutes, or until golden brown.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

caty mills bacon tart f

 

Caty millsGetting to Know our ARWB Foodies

Caty Mills
Caty’s Corner

What food reminds you of childhood?
Pinto beans, greens and cornbread. My dad used to make it all the time from scratch. It was both of our favorite meals.

What is your favorite international cuisine?
.Ramen. It’s so fun to make at home and actual healthy!

What is always in your refrigerator at home?
Tons of fruit and lots of different kinds of cheese.

What is your most used cookbook?
.The Pioneer Woman’s first cookbook

What is your favorite kitchen gadget?
My spiralizer. Awesome for curly fries!

Do you have a favorite food indulgence?  
Homemade biscuits with cream gravy

What is your go-to ingredient that you use time and time again?
Chicken broth. You need it for almost any casserole or soup..

What is your favorite food meal to cook at home?
Homemade mac and cheese

What is a cooking tip that you would like to share with beginning cooks?
Don’t stress about followingrecipes to a tee (except if baking). It’s fine to add your own flair and try new things!

When you’re not cooking, what are your favorite pastimes?
Playing volleyball

What else would you like us to know about you?
I am writing an e-book right now.

Connect with  Caty:

Twitter: @CatysCorner
FB: https://www.facebook.com/catyscornerblog
Instagram: https://instagram.com/catyscorner/ 

Keisha Pittman: Glorified Petit Jean Meats Ham Sandwiches {Foodie Friday}

During the month of April, ARWB is highlighting one of our long-term supporters, Petit Jean Meats.  Thanks PJM for all you do for us. Follow them on Twitter, Instagram, Facebook.

This weekend, many of us will gather with family and friends. There will be new Sunday dresses, Easter egg hunts and HAM!

If your family is like mine, there will be a big buffet with lots of white things, a few green things and a gigantic HAM that you haven’t seen the likes of, well since Christmas.

My mom makes sure we don’t waste anything after a big family day and that means interesting combinations of mac ‘n cheese, green beans and HAM. Seriously, she loves leftover night. Sometimes everything went on the kitchen counter with a pile of 4 plates and you just went through and picked out what you want (can you tell it was not my favorite dinner night….)

But, not this year…Glorified HAM Ssandwiches to the rescue. I had this recipe the first time when I lived in Arkadelphia. It was the best thing to feed hungry collegekids.  It’s always good, always a luxurious flavor and never (ever) disappoints. I mean;  how can you go wrong with Hawaiian Sweet rolls covered with butter and brown sugar!

This weekend it’s the perfect way to take care of that leftover Ham. Or, the perfect way to use Petit Jean Ham (in any form)…any day of the week. What I love most about this recipe are all the variations. I mean; it’s almost a competition with Sonic for the number of combinations!

Insights on variations:

Bread – can be leftover dinner rolls, hot dog buns, Hawaiian Sweet rolls or bread from a local bakery

Ham – sliced, thinly sliced lunch meat, chunky random pieces left off the bone

Cheese – Swiss is the original, provolone works as well and Pepper Jack kicks things up

Mustard – the original recipe calls for Dijon mustard; I prefer yellow. I’ve had a dark brown variation, but that cranberry mustard after Thanksgiving could be delightful

Whatever you do…make 2 pans…you are going to want to eat for 2 on this one!

 

Glorified Ham Sandwiches
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Ingredients
  1. 12 count large King’s Hawaiian Dinner Rolls
  2. 1 pound sliced ham
  3. 12 pieces sliced Swiss cheese
  4. ½ cup butter (1 stick)
  5. 2 Tablespoon brown sugar
  6. 1 Tablespoon yellow mustard
  7. 1 Tablespoon Worcestershire Sauce
  8. 1 Tablespoon poppy seeds
Instructions
  1. Preheat oven to 350.
  2. Cut rolls in half. (If they are connected, slice through the middle with one cut simultaneously to have one bottom and one top. You will cut them apart individually later)
  3. Place 6 slices of cheese on top of bottom of rolls.
  4. Cover with HAM, layering evenly.
  5. Place 6 more slices of cheese on top if ham. Cover with tops of rolls.
  6. In a medium sauce pan, combine butter, brown sugar, Worcestershire sauce and mustard.
  7. Bring to a boil over medium heat. Remove from heat.
  8. Add poppy seeds and pour over rolls making sure to cover tops of rolls as it spreads to bottom of pan.
  9. Bake at 350 for 15 minutes on the middle rack of the oven.
  10. If you are cooking multiple pans, cover with foil and bake for 15 minutes. Uncover and bake 5 more minutes.
  11. Cut rolls apart and serve hot. Enjoy the ooey, gooey yumminess.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

Getting to Know our ARWB Foodies

KeishaKeisha Pittman
BigPittStop

Twitter – @bigpittstop

instagram – @bigpittstop

Facebook – Personal or Blog
Pinterest – /bigpittstop


What food reminds you of childhood?
Anything baked. My mom is a baker and she learned it all from her mom. The way they both expressed love was with yummy baked goodies. cookies, pies, cakes. It didn’t matter.

Also, Salisbury steak has to sneak in there. It was my favorite meal at daycare. Anytime my mom, sister and I are together this conversation comes up. And, yes we are talking about the “soy” patties covered with cafeteria brown gravy.

 What is your favorite international cuisine?
Mexican is my first response, but since I’m really thinking Tex Mex I’m not sure it fits! I’m learning to love Thai food, something I didn’t even know existed until I moved to Northwest Arkansas. And, a new friend has introduced me to Bul-gogi, a Korean BBQ dish.

But, when I think about “International” food experiences, I’m taken back to my trip to Italy with my sister. We were determined to find the best Carbonara in the country, or a tleast that Venice, Florence and Rome had to offer. One of us ordered the dish at every sit down restaurant we attend (mostly because we knew what I was). I still dream about the meal at the blue awning restaurant next to St. Mark’s Cathedral. It was muy delicioso!

What is always in your refrigerator at home?
salsa, flavored creamer, balsamic vinaigrette and a block of cream cheese.

What is your most used cookbook?
“Mama Made it and So Do I” – a collection of my mother’s recipes! When I was first out of college, I was broke but thoughtful. It took me a couple years, but I typed up all my mother’s recipes and put them in a bound book. I was smart enough to make us all a copy and a few extras that we have to access now that we have dripped brownie batter and spaghetti sauce on the pages of the original copy!

And, I’d be remise not to include allrecipes.com – my digital cookbook when I get to the store and realize I have forgotten to add the ingredients of what I’m cooking to my shopping list!

What is your favorite kitchen gadget?
Kitchen Aid Mixer – most used
Garlic Press – most fascinating

Do you have a favorite food indulgence?  
Brownies, chips and salsa, homemade frittatas and caprese salad, anything buffalo chicken, or covered with butter! So, maybe….

What is your go-to ingredient that you use time and time again?
Cream cheese, Tony Chachere’s and those herb pastes in a tube (Cilantro and Basil)

What is your favorite food meal to cook at home
Spaghetti with mini penne – must be homemade meat sauce and wheat pasta. Served with mixed power greens, balsamic dressing and garlic toast – the cheap kind covered with cheese!

 What is a cooking tip that you would like to share with beginning cooks?
Read a recipe – taste it – make it your own
Your grandmother’s recipes are the best ones you will ever have
Make a mess – the food will taste better

When you’re not cooking, what are your favorite pastimes?
Writing, offering my opinion, mentoring, sewing, drinking too much coffee and taking pictures of “things”

 What else would you like us to know about you? 

I’m an open book. I can talk to a brick wall. I’m a 7-year cancer survivor. I don’t like snow days. I know that life is not about me; it’s about the journey God has me on for His glory. I’m most grateful for community and the gift of friendship. I like to sprinkle sunshine dust!

 

Rhonda Franz: Excellent Egg Salad {Great Day Farms}

 This month ARWB is celebrating our good friend, Great Day Farms.  Thanks for all you do for us.

Egg salad sandwiches are a potent food memory from my childhood. 

rhonda franz eggsaladsand for foodie friday

 

Saturdays meant taking fishing trips with my dad. We got out of bed way before dawn, driving a couple of hours to a farm pond and a quiet day on a boat. Dad’s years in the Army reserve were enough to instill in him an appreciation for rationing food; slowly dolling out snacks and drinks on fishing trips was part of the tradition.

 For these excursions, Mom would prepare and chill egg salad sandwiches, my favorite. A morning spent on the water waiting for fish to bite makes for a hungry child. When lunchtime arrived (always later than it should have), I was beyond ready to eat. Dad would pull the sandwich out of the cooler and hand it to me with carrot sticks and potato chips, crunchy compliments to the soft texture of egg salad and bread.

I suspect my love for egg salad is because of how delicious food tastes when a person is hungry. I’ve never tired of eating egg salad, and I make it occasionally for sandwiches and as a topper for crackers. My mom’s recipe was simple, though I never saw her read it from a cookbook. She and I have changed it a little over the years to improve on the original.

 Tips for great egg salad sandwiches:

  •  Use quality white bread. This comes down to personal taste, of course, but I give you permission to toss any adherence to whole grains and use a hearty sourdough or French-like loaf.
  • Toast the bread. If you’re packing a lunch, the moisture and consistency of egg salad makes for a soggy sandwich on regular bread. Toasting bread first helps it hold its own.
  • Cut your sandwich after spreading on the salad and before putting on the top piece of toast. Spread the egg salad on one piece of toast, cut that part of the sandwich with a sharp knife (and the top piece of toast to match) and assemble. This keeps the salad from spilling out over the sides.

 rhonda franz openeggsand for foodie friday arwb

 

  • Outsource the boiling and peeling of eggs. Don’t let the cumbersome process hold you back. Sometime after the third child arrived, I started purchasing hard-boiled eggs from Great Day Farms, peeled and ready to eat. My children like hard-boiled eggs, and spending a few more cents is worth it. 

 rhonda franz hard_boiledeggs2 for foodie friday arwb

  • Reserve one hard-boiled egg. If the salad ends up too moist, you can always add some of the egg. 

Excellent Egg Salad
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Ingredients
  1. 6 Great Day Farms hard-boiled eggs
  2. salt and pepper to taste
  3. 2 to 3 tablespoons mustard
  4. ¼ cup diced sweet pickles
  5. 1/8 to ¼ cup sweet pickle juice (straight from the pickle jar)
  6. 1 teaspoon mayonnaise (optional)
  7. 1 handful of panko bread crumbs (optional)
Instructions
  1. Using a large fork or pastry cutter, slice and break up the eggs into large crumbs.
  2. Mix in salt and pepper.
  3. Add mustard, pickles, and pickle juice. Mix well.
  4. If the egg salad is a bit dry, add the mayonnaise if you’re using it or a little more pickle juice. If your salad is too moist or watery, add that reserved egg. If it’s still a little wet, add a handful of panko breadcrumbs.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
rhonda franz headshot

 

Getting to Know our ARWB Foodies

Rhonda Franz
Captain Mom

What food reminds you of childhood?
Aside from egg salad sandwiches, I remember eating peaches fresh off the tree. Every summer, my mom would take my sister and me to an orchard outside of town where we picked the peaches ourselves. A trailer took us from the parking lot out to the trees, where we filled our bushel baskets. Customers were allowed to eat a peach or two from the trees, the most delicious (and messiest) thing ever. It was years before my sister and I ate a peach from a grocery store, and when we did, we couldn’t believe it was the same food.

What is your favorite international cuisine? 
I’ve always loved eating Mexican food. I learned more about cooking it from Rick Bayless’s Mexican Kitchen Cookbook, and was able to eat at his restaurant when I visited a friend in Chicago. I also learned a lot while teaching school in a Mexican community in Wichita. My favorite foods are enchiladas, streettacos, and salsa with avocado.

What is always in your refrigerator at home?
Eggs. I eat eggs each day for breakfast, use eggs in cooking for my three children and husband. We go through about three dozen a week.

What is your most used cookbook?
All of my cookbooks are well-used, but I go through periods where I’m using one or two more than the others. Recently, I’ve been picking up the cookbook put together by the church I grew up in. No one knows how to feed peoplewell like Baptists cooking for a potluck.

What is your favorite kitchen gadget?
My garlic mincer. I purchased it at a kitchen store in downtown Eureka Springs.

Do you have a favorite food indulgence?  
Stovetop-popped popcorn. It’e embarrassing how much I can eat in one sitting.

What is your go-to ingredient that you use time and time again?
Fire-roasted diced tomatoes. They liven up any dish that calls for tomatoes.

What is your favorite food meal to cook at home?
Pasta soup. My whole family loves it, and it’s easy to prepare in my slow cooker.

What is a cooking tip that you would like to share with beginning cooks?
Keep an eye and ear out for any information about cooking. I’ve learned several useful things from short cooking segments on television, and from leafing through magazines in the checkout aisle.

When you’re not cooking, what are your favorite pastimes?
Reading, writing, playing guitar, singing, taking long walks, hiking. About once a week or so, I like to plop myself down in front of a movie and eat a big bowl of popcorn.

What else would you like us to know about you?
Except for breakfasts, I’m not good with planning out meals every week. My husband is a pilot, and with his inconsistent and unpredictable work schedule, it’s hard to commit to certain meals on certain nights. I am trying to get better at this, however.

Connect with Rhonda:

Pinterest
Instagram
Twitter

 

 

Peter Horton: Greek Spinach Feta Quiche {Foodie Friday}

This month on ARWB we are celebrating all things eggs in honor of our good friends at Great Day Farms.  Be sure to follow them on Twitter, Facebook, Instagram and on their web site.

Our Foodie Friday post is brought to you by one of our ARWB guys, Peter Horton, of One World Plate where he explores the global world of food and food culture. Peter  believes that food transcends cultural boundaries, brings people together, makes strangers into friends and family. He lives in Northwest Arkansas with his wife, kids and two cats. His favorite foods are Vietnamese pho, Thai panang curries, good thin crust pizza margaritas and dark dark chocolate

500 Greek Spinach Feta Quiche

 

I have a weakness for a good quiche.  There’s something comforting about the simplicity of it, the way the eggs combine with other humble (or sometimes not so humble) ingredients to something much more than the sum of their parts.  It’s the magic of eggs, I suppose.  And quiche is quite often creamy, cheesy, the top kissed to a deep, rich golden brown by the oven, the crust flaky and buttery.  One of my favorite quiche recipes, aside from the standard cheddar and ham variety, is a simple Greek spinach feta quiche.  It’s kind of a riff on the concept of spanakopita, but without the difficulties of working with phyllo dough.

I’m not above using a store bought pie shell.  I cheat.  I admit it.  The important thing to remember when using a store bought shell for a quiche is to partially bake it in the oven before adding your filling.  If you poke holes in the bottom with a fork this will help prevent the bottom of the pie crust from puffing up in the oven.  

500 greek spinach feta quiche ingredients one world plate peter horton for arwb

The ingredients for this are really simple.  You’ll need one store bought pie shell, two ten ounce packages of frozen chopped spinach (thawed then thoroughly drained, squeezing most of the liquid out), five eggs, one teaspoon of oregano, ¼ teaspoon of fresh cracked pepper, ¼ teaspoon salt, one tablespoon Greek yogurt, and finally a six ounce package of crumbled feta cheese.  My wife suggested perhaps a little Cavendar’s Greek seasoning (something I wish I’d thought of before I baked it). 

Once you’ve pre-baked your pie shell, add one layer of spinach into the bottom of the pie shell in quarter sized chunks.  Then add a layer of feta cheese.  

greek spinach feta qauiche 4

 

Then another layer of spinach on top.

Crack the five eggs into a mixing bowl or cup.  Add the oregano, milk, yogurt, salt and pepper, then mix until it becomes a smooth mixture.

500 assembled quiche (1)

Slowly pour the egg mixture into the pie shell, making sure to evenly distribute over all of the spinach.  

Bake at 400 degrees for approximately 30 minutes.  All ovens are different, so you’ll have to watch it carefully to make sure the edges don’t burn.  If they do turn browner than you’d like, turn the heat down a bit and cover the top of the quiche with some aluminum foil.  It’s critical that all of the liquid is drained from the spinach, otherwise you’ll have a soggy quiche, or one that’s undercooked in the middle.  

Greeks have broken longevity records, and there’s evidence that that’s closely related to the amount of green leafy vegetables in their diet.

So Greek Spinach Feta Quiche isn’t just a delicious breakfast or brunch dish.  It’s practically health food!

Celebrate eggs w/ this Greek Spinach Feta Quiche from @oneworldplate 4 @greatdayfarms & #ARWB…

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peter headshot oneworldplate for arwb foodie fridayGetting to Know our ARWB Foodies

What food reminds you of childhood?
Really good fried chicken reminds me of my childhood.  When I was a child during the summers I would go to Mississippi to spend time with my Gramma and Granddaddy Horton, Aunt Jane and my cousins.  Gramma could cook the most amazing fried chicken I’ve ever had in my life. It was different from other fried chicken, in that it was never dry, but always moist and delectable.  The thigh was my favorite piece.

What is your favorite international cuisine?
Thai food is my favorite international cuisine.  I appreciate the delicate art and balance in their food philosophy.  All the tastes matter.  Everything should balance.  Hot, salty, sour, sweet.

What is always in your refrigerator at home?
Kimchi

 What is your most used cookbook?
Strangely enough, Betty Crocker for a general reference on cooking times for various dishes. 

What is your favorite kitchen gadget?
My chef’s knife.  I’m very particular about the knife I use to cut food.

Do you have a favorite food indulgence?
 My favorite food indulgence is Ethiopian food, largely because we don’t have an Ethiopian restaurant where I live.  If I want to eat Ethiopian (think Indian food, but the flavors are somewhat different) I have to either make it myself to go to a restaurant that’s at least 4 hours away.   

What is your go-to ingredient that you use time and time again?
Ginger.  Garlic.  Pepper.  Do I have to pick just one?

What is your favorite food meal to cook at home?
Panang curry chicken.

What is a cooking tip that you would like to share with beginning cooks?
Slice meat super thin when it’s half frozen (such as chicken).  If you cook the thinly sliced meat in a hot sauce (such as a Thai curry sauce) it shouldn’t take too long to cook through, and it won’t be rubbery or tough.  It took me far too long to realize that.

When you’re not cooking, what are your favorite pastimes?
I write science fiction and also compose electronic music. 

What else would you like us to know about you?
Keeping an open mind about other cultures and peoples is important.  I’m quite evangelical about trying to get other people to catch a glimpse of cultures beyond their own by trying food outside of their comfort zone

 

 

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The Old Farmer’s Almanac Call for Recipes

Debbie Arnold

almanac

 

The Old Farmer’s Almanac wants your stories and your recipes that go with them.  The selected stories and recipes will appear in the 225th anniversary edition of the publication to be published in 2017.

Recipes must be the property of the submitter, original and unpublished.  Entrants who much be amateurs, will be entered in a drawing to win a 2-quart Le Creuset Dutch oven, a $100 gift card, a 6-quart programmable Crock-Pot slow cooker, or a copy of Old Farmer’s Almanac Comfort Food.  

Recipes can be submitted online at Almanac.com/favoriterecipe or mailed to The Old Farmer’s Almanac, P.O. Box 520, Dublin, N.H. 03444.  Please include the complete recipe and any story behind it or information about its creation and how it is used in your family.

Deadline for submission is April 1.

Enter your fav family recipes in @farmersalmanac contest for #2017edition. #ARWB #foodie

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Jacqueline Presley: Go-to Breakfast Tacos {Foodie Friday}

Breakfast Burritos 2 creative outpoor foodiefriday arwb

When I was growing up, breakfast was usually cereal or oatmeal or toast; something along those lines. Carbs basically. In college I usually had a bagel with cream cheese and a cup of coffee. When I married Spencer, breakfast for me changed. He is a protein sorta’ guy. So, we would have bacon and eggs or sausage and eggs or something similar. As a couple, we like burritos. We like corn tortillas. So, it wasn’t long before we decided we liked breakfast tacos A LOT.

Here are the simple details of our beloved breakfast fave.

Here’s a favorite breakfast burrito from @creativeoutpour and @greatdayfarms. #foodiefriday #arwb

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Go-To Breakfast Tacos
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Ingredients
  1. 8 Great Day Farms Eggs
  2. ½ package of Jimmy Dean Sage Sausage
  3. Food for Life Sprouted Corn Tortillas
  4. Green onions
  5. Shredded hCeddar or Colby Jack or Fiesta Blend cheese
  6. Salsa Verde
  7. milk, salt, pepper
Instructions
  1. Get 2 skillets out and spray one down to prepare to make the scrambled eggs.
  2. Crack 8 eggs in the coated skillet, add some milk, salt and pepper
  3. Use a wire whisk to combine.
  4. In the other skillet, cook ½ package of the sausage until cooked through.
  5. On a griddle or skillet begin to warm the tortillas (low heat).
  6. The eggs will finish first; set them aside.
  7. Drain sausage once fully cooked. Combine with eggs. Remove the corn tortillas and fold on the plate.
  8. Fill tortillas and top with shredded cheese, salsa verde, green onions
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

So simple. So yummy.

 

Have you met our #FoodieFriday blogger @CreativeOutpour? #ARWB

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 Getting to Know Your ARWB Foodies

 What food reminds you of childhood? Anything Italian. My father’s family is Italian  and my mom learned to cook many of the things my Dad grew up eating. My grandma’s spaghetti sauce was amazing, my mom learned to make it & she taught me.

 What is your favorite international cuisine? Aside from Italina, probably Indian.  I love the exotic spice; they make everything taste extraordinary.

 What is always in your refrigerator at home? Cheeses, nuts, veggies and Ezekiel bread.

What is your most used cookbook? America’s Test Kitchen.  I have a set of them and they taught me to cook; they are still teaching me.

 What is your favorite kitchen gadget? My Kitchen Aid mixer.  It was a Christmas gift from Spencer and it makes me want to bake.

Do you have a favorite food indulgence?  French pastries: Macarons and anything with almonds or cream.

What is your go-to ingredient that you use time and time again? Real butter.  Oats.

What is your favorite food meal to cook at home?. Italian dishes: spaghetti with Italian sausage, Fettuccini Alfredo, etc.

 What is a cooking tip that you would like to share with beginning cooks? Yogurt is what makes muffins above average and heavy whipping cream is what makes scones extraordinary.

When you’re not cooking, what are your favorite pastimes? Mommying, sewing, yard-saleing/thrifting, creative anything, spending time with people over coffee and good food.

What else would you like us to know about you I have been married to my husband Spencer for 11 years and we have 2 children.  Katie is 5 ½ and Jackson is 3 ½.  I am Social Media Manager for Oh Baby Foods which I am able to do mostly from home.  I would not have that job if it wasn’t for the influence and connections through Arkansas Women Bloggers.

Twitter: http://twitter.com/jdpresley

Pinterest: http://pinterest.com/jdpresley 

Instagram: http://instagram.com/jacquelinepresley 

 

Julie Kohl: Western Omelette Casserole {Foodie Friday}

By Julie Kohl

Western Omelette Casserole

Mornings typically fly by in a blur in the Kohl house. Breakfast is often grabbed on the run and may include a piece of fruit and a cup of yogurt or cottage cheese. When we finally get the chance to slow down on the weekends, we love to sit down and enjoy a nice breakfast like this Western Omelette Casserole.

Breakfast doesn’t have to be complicated and that is one of the things I love about baked breakfast dishes. This casserole is quick and easy to prep and the ingredients are easily interchangeable to fit your family’s tastes.

omelette ingredients

The other thing I love about this casserole is that it uses eggs from Great Day Farms and ham from Petit Jean Meats. Both of these companies are big supporters of Arkansas Women Bloggers.

I do raise my own chickens but they typically take a break from laying eggs during the shorter daylight of winter. When I don’t have my own fresh eggs, I always buy the Great Day Farms Cage Free eggs.

Give this delicious Western Omelette Casserole from @eggsandherbs a try. @greatdayfarms…

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Western Omelette Casserole
Serves 4
A delicious and easy to prepare breakfast casserole.
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 2 green onions, sliced (including the white parts)
  2. 1/4 cup bell peppers, diced
  3. 1 Tablespoon. butter
  4. 6 large eggs
  5. 1/2 cup half & half
  6. 2 Tbsp. sour cream
  7. Seasoning Salt, to taste
  8. Black pepper, to taste
  9. Nutmeg, 2 grates of fresh, whole
  10. 4 ounces cooked ham, diced
  11. 1 cup shredded cheese
Instructions
  1. Preheat the oven to 350 degrees.
  2. Melt butter in a small saute pan and saute the onions and peppers until just tender. About 5 minutes.
  3. In a bowl,whip the eggs, half & half, sour cream, and seasonigs.
  4. Pour 1/2 of the egg mixture into a buttered baking dish. Sprinkle with the onions and peppers, the ham and a 1/2 cup of shredded cheese.
  5. Pour the remaining egg mixture over the top.
  6. Bake for 35-40 minutes until the egg is almost completely set. Sprinkle with the remaining cheese and bake for 5 more minutes.
Notes
  1. This recipe can easily be doubled to feed a larger family.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
 

Julie D. Kohl of juliedkohl.comArkansas Women Blogger’s Calendar Cultivator and member Julie D. Kohl writes about her adventures with food, recipes, crafts and creativity on her blog JulieDKohl. As former Yankee who was “converted” to the south by her husband, Julie has grasped on to rural life in a sleepy, blink-your-eyes-and-you’ll-miss-it town in east central Arkansas. She raises chickens, horses, and English mastiffs and loves spending her summers off from teaching paddle boarding the beautiful lakes of Arkansas. Come navigate the waters of life with Julie on her blog JulieDKohl.com, Instagram, YouTube, Facebook, Pinterest, and Twitter. 

 

Chris Olsen: Easy Tres Leches Cake {Foodie Friday}

This week’s Foodie Friday guest is Chris H. Olsen a nationally known home and garden guru, designer, author, TV personality, public speaker and friend of ARWB. In his book, Chris shares his landscape and gardening knowledge along with his unique flair for home decor and design. He is also a member of the Association of Professional Landscape Designers

 Chris H. Olsen

So I absolutely LOVE desserts!! They are my favorite part of any meal!  If I could just have a meal of delectable desserts…then I would just be in HEAVEN!  But, I would have to live in a gym too…because we all know that you can’t live off of desserts!  So, I decided to share with you one of my FAVORITE desserts.  I actually served this to a few of the tours that came thru my home during the holiday season, as well as my family for our holiday dinner dessert instead of the traditional ones!  The truth is that to make a Tres Leche Cake it can take so many steps and lots and lots of time, if anyone knows me, then you KNOW I want things done in as few steps as possible!  There are so many other things to be doing,  especially when you are getting ready for guests to arrive!  So…here is an AWESOME recipe that I found and made my own!  I hope you enjoy it and send me pics so I can see how much your family loves it!  Live life to the fullest my friends!

treslechescaketoppings

 Easy Tres Leches Cake

  • Prep Time: 15 minutes
  • Total Time: 45 minutes
  • Serves: 15-18

Ingredients:

Cake

    • 1 (18 1/4 ounce) box white cake mix (only use the ingredients that are listed here to prepare the cake!)
    • 4 large eggs
    • 1 1/4 cups water

Three milk soaking liquid

    • 1 cup heavy cream
    • 1 (12 ounce) can evaporated milk
    • 1 (14 ounce) can sweetened condensed milk

Suggested Topping

    • whipped cream (I like to make my own whipped cream, but you can use cool whip or another prepared whipped cream)
    • sliced fresh strawberries (if you want them to be even sweeter, slice them and then put a little sugar on them, just a tablespoon, and let them soak in their natural juices while you prepare the cake)

chris olsen Collage500

Directions

  1. Preheat oven to 350º
  2. Grease (if you are using a spray, then use one that doesn’t have flour in it)  9×12 baking pan
  3. Beat all 4 eggs in a large bowl
  4. Add water and cake mix and beat on medium for 3 minutes.
  5. Pour batter into greased pan
  6. Bake for 30 minutes, or until cake has lost its jiggly (isn’t that such a fun word?) center and springs back when touched
  7. Let the cake cool to room temperature (don’t cover it or it may form a film on top)
  8. Mix the 3 milks together in a bowl that is easy to pour from
  9. Poke cake full of holes. (A chopstick works great for this. Don’t skimp on the holes; that’s what allows the cake to absorb the milks)
  10. Pour the milk mixture over the cake slowly, until it absorbs the liquid.
  11. Refrigerate until ready to serve.
  12. Serve as desired. If you’re serving company, you might cover the cake with whipped cream and fruit; you might just drizzle heavy cream over each serving; you might puree a carton of frozen strawberries and use that as a base to serve slices on.

 

headshotA force to be reckoned with Chris is not only an award winning landscape architect , he is known for his risk taking designs that incorporate the unexpected and unusual as he has created some of the most recognized designs and locations in the state of Arkansas. 

Chris H. Olsen has nearly 30 years of experience in landscape and interior design, attended Oxford University, and has his BA from the University of San Diego.  He’s the author of Five Seasons:  Unique and Stylish Ideas for Your Home and Garden as well as numerous blogs on landscape design and seasonal projects.  His television segments, Today’s Home:  Living the Good Life with Chris H. Olsen is currently televised in more than 33 states.  Chris presently resides in Little Rock, Arkansas, where he maintains a garden boutique and nursery, Botanica Gardens, and is spokesman for the Little Rock Visitors Bureau.  He is an active participant in numerous charities, and a contributor to numerous lifestyle publications.  His design ideas, for both indoor and outdoor, are infused with wit, personality, and enthusiasm. Chris encourages all that he encounters to not only think outside the box but to Live Life to the fullest every day! 

 

You can following along with Chris on:  Chris H. Olsen, Botanica Gardens, Facebook, Twitter, and  his new endeavor Plantopia opening April 6

Guest blogger @ChrisHOlsen shares his favorite Tres Leches Cake on #Foodie Friday #ARWB

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Jacqueline Presley: The Best Brownies Ever {Foodie Friday}

jacqueline presley BROWNIES HERO foodie friday arwb 1

About a year ago, I was having some friends over that eat mostly gluten-free. It was my job to make a dessert for everyone. I scoured the internet looking for a gluten-free brownie recipe that seemed like it had a good texture. From the ingredients, it looked like they would be pretty tasty as well. I found the recipe on this great blog, Easy Peasy.  She has a lot of Paleo recipes on her site she.

Jacqueline Presley Mixing syrup & cocoa

 

The Best Brownies Ever
Yields 12
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Ingredients
  1. The Best Brownies Ever
  2. 1 cup pure maple syrup (not pancake syrup)
  3. ¾ cup bittersweet cocoa powder (do not use dark chocolate, it overpowers the nut taste)
  4. 1 cup of almond butter (If you’re not avoiding peanuts, I have had great results with using Peanut Butter & Co.’s White Chocolate Wonderful Peanut Butter,)
  5. 2 teaspoons of vanilla extract
  6. ½ teaspoon of baking powder
  7. ½ teaspoon of salt
  8. 1 egg
  9. ¼ cup of chocolate chips (I prefer semi sweet.)
Instructions
  1. Preheat your oven to 325 degrees.
  2. Combine maple syrup and cocoa in a sauce pan.
  3. Cook over low heat until it looks smooth. Don’t walk away from it because cocoa will burn quickly.
  4. I use my hand mixer with 1 blade to get a more smooth texture.
  5. Remove the pan from heat and fold in the rest of the ingredients.
  6. Finally, add the chocolate chips!
  7. Pour batter into an 8x8 pan. I lined mine with parchment paper for easier removal.
  8. I added a few more chocolate chips on top before I put them in the oven.
  9. Cook them at 325 degrees for 55 minutes. As ovens vary, do check the brownies during the last 15 minutes.
Notes
  1. TIP: These are better on day 2!
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

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 Getting to Know Your ARWB Foodies

 What food reminds you of childhood? Anything Italian. My father’s family is Italian  and my mom learned to cook many of the things my Dad grew up eating. My grandma’s spaghetti sauce was amazing, my mom learned to make it & she taught me.
 What is your favorite international cuisine? Aside from Italina, probably Indian.  I love the exotic spice; they make everything taste extraordinary.
 What is always in your refrigerator at home? Cheeses, nuts, veggies and Ezekiel bread.
What is your most used cookbook? America’s Test Kitchen.  I have a set of them and they taught me to cook; they are still teaching me.
 What is your favorite kitchen gadget? My Kitchen Aid mixer.  It was a Christmas gift from Spencer and it makes me want to bake.
Do you have a favorite food indulgence?  French pastries: Macarons and anything with almonds or cream.
What is your go-to ingredient that you use time and time again? Real butter.  Oats.
What is your favorite food meal to cook at home?. Italian dishes: spaghetti with Italian sausage, Fettuccini Alfredo, etc.
 What is a cooking tip that you would like to share with beginning cooks? Yogurt is what makes muffins above average and heavy whipping cream is what makes scones extraordinary.
 When you’re not cooking, what are your favorite pastimes? Mommying, sewing, yard-saleing/thrifting, creative anything, spending time with people over coffee and good food.
What else would you like us to know about you I have been married to my husband Spencer for 11 years and we have 2 children.  Katie is 5 ½ and Jackson is 3 ½.  I am Social Media Manager for Oh Baby Foods which I am able to do mostly from home.  I would not have that job if it wasn’t for the influence and connections through Arkansas Women Bloggers.

Twitter: http://twitter.com/jdpresley

Pinterest: http://pinterest.com/jdpresley 

Instagram: http://instagram.com/jacquelinepresley