Category: Foodie Friday

Work Lunches: It’s in the Bag {Foodie Friday}

By Lyndi Fultz, nwafoodie

I am constantly on the lookout for super-unique-adorable-quirky-classy-functional workday lunch box items. Maybe not quirky as in carrying a Charlie Brown lunch box yet more on the classy-functional side. There is something quite refreshing when we are able to slow down and savor the moment.

Please don’t tell me that you are popping through a drive through and scarfing down your meal as fast as possible, on a hurry to who knows where.

Or worse.

lease don’t tell me that you skip lunch or eat at your desk.

I believe it is important to take lunchtime seriously. Think of it as a pedicure for your mind and a manicure for your digestive tract. Taking time to rest our minds during our lunch break and partake in a healthy meal is one piece of the balance puzzle. Yes, it does take planning and practice.

You are worth it.

I have a column on my blog called “Five Foodie Finds for Friday” and with these posts I share interesting finds related to food sources and gadgets. Today I thought I would share five finds for packing your work lunch for a bit of inspiration.

1. Zojirushi stainless steel lunch jars. This Japanese brand of insulated lunch jars and containers will instantly improve your lunch options by 100000%. I use an oversized stainless Zojirushi jar to keep chicken tortilla soup hot for those days when Dennis and I meet up for lunch. The soup goes in at 7am and it is SCALDING hot at lunchtime. Surprise, surprise, it is still hot around 5pm.

2. Vivien insulated cooler. Forget a brown paper bag. That is so yesterday. This cooler is classy. Just like you.

3. Black + Blum Thermo-pot. Was the Zojirushi too large for you? No worries, this on-to-go soup container may be just your size and will still keep food hot for six hours.

4. The New Norm multi basket. This brilliantly designed find has part basket/part tray. It comes with a sealed lid to keep food in, two bamboo lidded containers than can double as cutting boards or food storage, and it also has two cooling pads you can keep in the freezer until you are ready to use to keep food fresh.

5. Ambatalia utensil wrap. Always be prepared with an utensil wrap rolled up and tucked away in your purse. Four slots keep a knife, fork, spoon, and chopsticks ready to go when you are.

Happy lunching.

Eat well, my friends. Eat well.

Lyndi

Lyndi Fultz nwafoodie (c) Sweet Portrayal Lyndi, nwafoodie, writes about living and eating well from her life in beautiful Northwest Arkansas. Much of her blogging inspiration comes from this gem of a place which she refers to as the proverbial land of milk-and-honey.

Amy Bradley Hole: Tuscan Garlic Sauce {Foodie Friday}

By Amy Bradley-Hole of Freaky Perfect

I have been blessed to spend a lot of time in Italy’s Tuscany region. I’m also lucky in that many of my friends over there are either professional chefs or amazing home cooks. From them, I learned much about Tuscan cuisine, the importance of using local ingredients, how the most simple dishes are often the best, and Italian regional cooking in general.

One of these simple-yet flavorful recipes that is a staple in my home is Tuscan garlic sauce. It uses only five ingredients, yet when those ingredients are high quality, the taste is magical. The recipe calls for canned tomatoes, but I use San Marzano tomatoes imported from Italy. It calls for lots of olive oil, but I use the finest Tuscan olive oil, not an Italian/Greek/Tunisian/Egyptian blend, like what you find in most “Italian” olive oil sold in the grocery stores. Use the best ingredients you can find when making this sauce.

And like the best Italian dishes, this sauce is quite easy to make. Don’t overthink it. Just combine the ingredients, let it simmer, and it will turn our great! Make large batches and you can easily can or freeze it for later use.

Speaking of use – you can do so much with this versatile sauce. Serve it simply with pasta. Spoon it over crostini for a take on bruschetta. Use it as a base for your favorite pizza. Even use it as a starter for a flavorful vegetable soup. My kids love it when I simmer meatballs in in. Use it as you would any other tomato-based sauce. There are many possibilities.

To make Tuscan Garlic Sauce, you will need:

one head of garlic (yes, the whole thing)
6 ounces of olive oil
1/2 Tablespoon crushed red chili pepper flakes
3 ounces tomato paste
28-ounce can of crushed tomatoes
1/2 Tablespoon salt

Peel the garlic, then chop or mince it. I actually put mine in the food processor. It’s much easier than chopping it all, and I prefer the smoother blend.

Heat the olive oil over medium heat. Once it’s heated, turn the temperature down to low and add the garlic and pepper flakes. Stir well and simmer until the garlic begins to turn brown.

Add the tomato paste. Again, stir it in well and simmer until the paste breaks up.

Add the can of crushed tomatoes. Stir well to incorporate all the ingredients. Simmer for about 15 minutes, then add the salt and stir. Let it continue to simmer over low heat, stirring occasionally, until it’s at least heated through. The longer it simmers, the better it tastes, in my opinion. The finished product will look like this:

Again, I encourage you to experiment with uses for this sauce. If you’re like me, you’ll probably soon become addicted it it, and you’ll want to find a way to serve it a few times a week.

amy bradley-hole

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.

We’re All a Little Irish on St. Patrick’s Day {Foodie Friday}

By Anita Stafford of Sugar, Spice and Spilled Milk

As a child, St. Patrick’s Day meant little more to me than being sure to remember to wear something green to school so that the classroom pranksters wouldn’t catch me at every chance and give me a painful pinch and a hearty laugh. Since those guarded days of being sure to prominently wear my green, I have learned that there is much more to the history of St. Patrick and the country of Ireland than the “wearing of the green.”

According to history St. Patrick was a missionary to Ireland, and he was so revered for his work there that his death on March 17 is now commemorated as St. Patrick’s Day. He used the three leaves of the shamrock to teach about the Holy Trinity in his missions. The green shamrock is still a symbol of St. Patrick’s Day celebrations in many countries. My thinking is that St. Patrick could have never envisioned that someday little girls would wear green to protect themselves from pinches on a day set aside in his honor.

Throughout the years the people of Ireland have suffered from civil war, occupation, and famine. During the 1800’s millions of Irish emigrated because of famine and political structure. Even with all the hardships the Irish people have historically endured, they have been characterized to be generally hardworking, yet easy-going and humorous people.

When I look at my own family tree, I get a glimpse of the American melting-pot, and I find back in 1836 my mother’s great grandfather was born in Ohio with a decidedly Irish name. Abraham McHenry was born to parents who lived at the precise time in history to have possibly fled Ireland due to famine or the exploitation of the tenant farmer. My family roots grow in several directions, and one of those roots leads to Ireland.

Probably much of what I know about the Irish people is stereotypical, but I do believe it is a fact that potatoes were an important crop on their farms. Because St. Patrick’s Day will be celebrated next week, I’d like to honor my wee bit of Irish heritage from the McHenry clan with some recipes that perhaps are similar to the kind prepared by Irish women long ago. But even if you can’t find an Irish name anywhere on your family tree, go ahead, don your green and speak a little brogue, after all, isn’t everyone a little Irish on St. Patrick’s Day?

Slow Cooker Potato Soup

2014-03-04 18:52:48

Yields 12

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Ingredients

Potato Soup
6 large russet potatoes, peeled and cut into 1/2-inch cubes (about 3 ¾ pounds)
1 large onion, chopped (about 1 ½ cups)
2 cloves garlic, minced
3 (14 ounce) cans chicken broth
¼ cup butter
2 ½ teaspoons salt
1 ¼ teaspoons freshly ground black pepper
1 cup half and half
1 cup (4 ounces) shredded sharp cheddar cheese
3 tablespoons chopped fresh chives

Toppings

6 slices bacon, cooked and crumbled
Sour cream
Shredded cheddar cheese

Instructions

Combine potatoes, onion, garlic, chicken broth, butter, salt, and pepper in a crock pot.
Cover and cook on HIGH for 4 hours or LOW for 8 hours, or until potatoes are tender.
Mash some of the potatoes until mixture is slightly thickened; stir in half-and-half, cheese, and chives. . Serve in bowls, sprinkled with toppings as desired.

By Anita Stafford

Arkansas Women Bloggers https://arkansaswomenbloggers.com/

Brown Soda Bread

2014-03-04 19:19:26

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Ingredients

2 ½ cups whole wheat flour
½ cup all purpose flour
½ cup steel-cut oats
2 tablespoons brown sugar
1 tablespoon wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups low-fat buttermilk
1 large egg, lightly beaten

Instructions

Preheat oven to 325 degrees F.
Coat a 9 x 5-inch loaf pan with cooking spray, then line the pan with parchment paper and coat the paper with cooking spray
In a large bowl, combine both flours, oats, brown sugar, wheat germ, baking soda, baking powder, and salt.
combine buttermilk and egg, then add to the flour mixture, stirring just until combined.
Spoon the mixture into the prepared loaf pan. Bake for 1 hour and 5 minutes, or until a wooden pick inserted into the center comes out clean. Invert bread onto a wire rack, remove parchment paper. Cool before slicing.

By Anita Stafford

Arkansas Women Bloggers https://arkansaswomenbloggers.com/

AnitaStafford lives in NE Arkansas and blogs at Sugar, Spice and Spilled Milk. She believes a house can never have too many bookshelves, andconfesses that she has seldom met a food she didn’t like. Her favorite Irish saying is, “May your home always be too small to hold all of your friends.”

Katie Clifton Quick As a Wink Fish and Black Rice {Foodie Friday}

By Katie Clifton of Mire and Manna

I love to cook. Really, I do. But as a momma of four busy kids it is not uncommon for home cooked meals to be traded for fast food and late night bowls of cereal. Last spring,I knew something had to give. I was treating my temple more like a garbage disposal. After a lot of reading and researching I gave it a go at the whole Paleo trend. And here are just a few things I realized:

My body likes eating healthy. Unprocessed food is delicious. The lack of hormones and chemicals made me feel so much better. I had less headaches, less blood sugar drops, more energy and glowing skin. The unwanted curves and despised cellulite seemed to melt away too. That, my friends, was a beautiful added bonus.
Last fall, my husband and I added our fourth child through a surprise adoption. With three other busy kids at home our friends lavishly loved on us, in the form of yummy cheesy casseroles, fried chicken (my weakness), Frito Chili pies, and chocolatey desserts that awakened the addiction I had to sugar. Coke was once again my go to drink. Chik-fil-a workers became like family to me again. Sonic car hops would ask about our baby…I was kind of out of control people. I was in rebellion to eating healthy and once again it caught up to me.
I am back on the wagon. I am eating clean and mostly paleo. My body is thankful. One of my most favorite meals is a recipe I created. Well, I think I did and please don’t burst that bubble. It is delicious and mouth-watering and cheap and easy and colorful and tasty. So come into my kitchen with me, have a seat at the table and lets chat while we cook together.

Fish and Black Rice

2014-03-06 17:22:50

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You will need

Rice cooker or medium sauce pan with a tight fitting lid
Medium sized skillet

Ingredients

Bacon grease (Can I get an Amen?!)
Black Rice (I prefer Lundberg Black Japonica Rice)
Salmon (frozen or fresh)
1 Lemon
Tumeric 1/2 teaspoon
Crushed Black Pepper 1/4 teaspoon
Allspice 1/4 teaspoon

Instructions

My mouth is already watering and my stomach is growling. If you love fish and yummy food, I am certain this dish will be a keeper for you.
I begin by cooking my rice. I don't have a fancy rice cooker so I have to use my stove top. Use 2 cups water and 1 cup of black rice and bring it to a boil. Once it is boiling stick the lid on it and turn your head down to a low simmer. Allow it to cook for 45 minutes, covered on low heat.
When there is 15 left on my timer, I grab my skillet and a spoon full of bacon grease. Sorry friends, I don't actually measure it out. My grandma would probably say it's just a dab of bacon grease, but I will tell you it is the size spoon my husband eats cereal with. We will just call it the man spoon. After I add the grease, cut 1 lemon in half and squeeze all the juice from both halves into the skillet. I turn up the heat to medium allow this mixture to get hot for a few minutes.
In the meantime, take your fish and rub it down with all 3 spices: tumeric, all spice and black pepper. Your kitchen will smell delicious! Once your grease and lemon juice is hot, add your fish into the skillet. The spices will change the color of the grease to a beautiful yellow color so not only is this yummy, but it is pretty to look at. I let the fish cook for about 4-5 minutes on each side.
By the time my fish is done, so is the rice. I serve the fish over the black rice (which is actually a beautiful deep purple).

Arkansas Women Bloggers https://arkansaswomenbloggers.com/

Now, eat up! Enjoy the flavors and smells of healthy eating. Your taste buds will applaud you and your hips will thank you!

katie IMG_0500
Please excuse the hot mess in my marathon picture. It was a frigid 36 degrees and my body had reached a new point of exhaustion. I would love to say that this dish was my post race meal. Unfortunately, it was passed over for an Arby’s sandwich and fries. Oh well…

Katie Clifton is a Jesus loving, wife, mom, business owner, aspiring marathoner and writer. She lives in Central Arkansas with her hubby and four (yes, four) children! Check out her inspirational blog at Mire and Manna.

Kellee Mayfield Mardi Gras Butter Soup {Foodie Friday}

My husband is a Stuttgart native, but chose to attend Louisiana State University for undergrad. While in Baton Rouge, he was exposed to the best Louisiana had to offer…including New Orleans and Mardi Gras.

My first experience with New Orleans was with my husband as my tour guide. We had been dating a couple of months and his love for the city transferred to me.

There is no place like it. From the French Quarter, Bourbon Street, Jackson Square, the Garden District, the Mississippi River, the sites, the smells, the beverages, the parades, the festivals, the music, the people, and…the food!

I often imagine the days before the roads and bridges were built and how New Orleans seemed a world away, only accessible by River. And still, there’s nothing on earth like it.

Even though we aren’t in New Orleans for the festivities, we decorate our home with splashes of Mardi Gras flair. You don’t need much to feel like you are there. Just throw some colorful beads over things haphazardly around your house…indoors or out.

To add to our Mardi Gras enthusiasm, my husband prepares great gumbo and étouffée throughout the season making our home smell delicious.

Many years ago, a good friend of mine gave me the Breakfast at Brennan’s and Dinner, Too cookbook as a thank you gift for dog sitting. We cherish this cookbook and are heartbroken Brennan’s is no longer open. (Brennan’s closing last year is a long story, but you can read more about it here.)

Our favorite recipe from that cookbook is our adaptation of Crawfish Samantha, which we have now named Butter Soup.

My husband recalls the first time we prepared Crawfish Samantha, “We ended up nicknaming the dish Butter Soup, because we either accidentally added too much butter or decided it needed more about hallway through preparing. The latter was more than likely the case because you love butter.” And I do.

The additional butter is only the beginning of the changes we made. Just as rules are made to be broken, recipes are made to be altered, right?

Brennan’s Crawfish Samantha notes shrimp can be substituted, but we use both and double the recipe. After all, it is so good, you know.

If you are looking for something other than the standard gumbo or étouffée for a Mardi Gras dinner or party, Mardi Gras Butter Soup is a great option.

If your crawfish or shrimp are frozen, begin thawing them and then remove the shells and tails. Save these shells and tails in a freezer bag for some other time when you want to make seafood stock (or in our case, want to open your freezer to find years of shrimp shells and tails stockpiled for that time you are going to make seafood stock and never do).

The list of ingredients is relatively short, but several items require chopping and slicing. My husband finds this chopping and slicing task very zen-like so I say, “be one with your sweet knife skills, grasshopper”.

Mardi Gras Butter Soup (Crawfish Samantha)

2014-02-26 07:53:19

Serves 8

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Ingredients

2 sticks butter (the real stuff. If you use anything else and tell me…I’ll judge you)
1 cup chopped white onion
2 cups fresh mushrooms, sliced
8 cloves or more garlic, finely chopped or pressed
3/4 pound andouille sausage, sliced
3/4 pound smoked sausage, sliced
1-2 pounds crawfish tails, blanched
1-2 pounds shrimp, peeled and deveined
1 cup scallions 2 tbsp parsley chopped fresh
1 cup white wine
3-4 cups white or brown rice, cooked separately and set aside

Instructions

Melt butter in a large skillet and sauté the onion for a few minutes. Add the sliced mushroom, and garlic and cook for about 5 minutes. Mix in the andouille, smoked sausage, crawfish, shrimp and scallions and sauté 5-6 more minutes. Add the parsley and white wine. Reduce the heat and simmer briefly. Season with salt and pepper to taste. And, of course, add more butter if needed.
Mound 1/2 cup rice on plates and generously top each plate with the butter soup mixture and serve.
If you are fresh out of rice (which would be sad in this rice-growing state), you could enjoy Mardi Gras Butter Soup by itself, over french bread or on pasta.
For the final dish, present it any way you like, but if company is coming over, throw some NOLA at them.

Notes

Bon Appétit!
P.S. Mardi Gras Butter Soup is even better as a leftover.
Delta Moxie

Adapted from Breakfast at Brennan’s and Dinner, Too

Arkansas Women Bloggers https://arkansaswomenbloggers.com/

Delta Moxie, @deltamoxie

In 2007, 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 contract clinical specialist for a medical device company. And she has a southern drawl. Catch up with Kellee Jo at Delta Moxie.

Facebook: Delta Moxie

Twitter: @deltamoxie

Instagram: @deltamoxie

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Grace Flack Souper Suppers with Chicken Enchilada Soup {Foodie Friday}

By Grace Flack of Think Fruitful

I grew up eating soups for a lot of suppers…and lunches.

One of my favorite lunches was soup with a grilled cheese, simply but well prepared by my mother. She introduced our family to so many soups over the years: split pea, vegetable, 21 bean, white bean chili and many more.

She’s one of the reasons that my husband and I usually have soup for at least one or two meals a week. Soup is comforting, easy to throw together and can have such a variety of flavors in one bowl.

I’m into flavor-packed things, so soup is right up my alley. I’m also super into Mexican flavors, so this Slow Cooker Chicken Enchilada Soup satisfies my need for spice perfectly.

And this is one of those easy suppers to fix for your family because whether you’re at home during the day or at work, you can just put it in the slow cooker all day and come home to a complete dinner. No fuss and it makes fabulous leftovers.

If you haven’t introduced your loved ones to the wonderful world of soup and Souper Suppers, I highly suggest you find some new recipes or dig up some old ones and dust off your ladle.

Side Note: This is my swan song post on the wonderful ARWB web site since my husband and I have just moved to Raleigh, North Carolina to start new careers. Thank you for all of the community through this site and I’ll still be cooking in NC, so please keep following my cooking and eating adventures at Think Fruitful

Grace Flack is a writer, editor and social media guru by career and a foodie and food blogger. She is an Arkansas native but has just moved to North Carolina with her wonderful husband, Jason, and she always has a mystery novel by her bedside.

Facebook: Think Fruitful https://www.facebook.com/thinkfruitful
Twitter: gracepenn https://twitter.com/gracepenn

Pinterest: Grace Flack http://www.pinterest.com/gracepenn/

Instagram: think fruitful http://instagram.com/thinkfruitful

Ceri Wilkin A Matter of the Heart for Valentines {Foodie Friday}

By Ceri Wilkin of Recipe Doodle

From our first Valentines together, my husband and I have always cooked at home, a matter of the heart rather than the menu.

Initially it was simple, luscious pasta dishes, both of us inhabiting the kitchen, easily and joyfully cooking together. Then, as we moved out of our cocoon for two, and included friends in our celebration, the dinners became more complicated, transforming into elaborate, four course meals but still maintaining the fun and intensity from those evenings early in our relationship.

This year, I wanted to move outside of my comfort zone, to surprise and delight my wonderful husband and our friends. In relationships, food, and in life, I believe it is important to try new things. These recipes are an interesting, unexpected, surprising, but delicious and delightful mix of sweet and savory.

Coffee Encrusted Pork Tenderloin with White Chocolate Sauce

2014-02-10 20:20:24

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Ingredients

6 tablespoons butter, divided
3 teaspoons flour
3/4 cup broth
2 ounces white chocolate
1 pork tenderloin, sliced into 3/4 inch pieces
6 tablespoons finely ground coffee, for dredging
salt and pepper

To make the White Chocolate Sauce

Melt 3 tablespoons of butter in a small saucepan over medium heat. When the butter has melted add the flour and mix well.
Gradually add the broth, stirring constantly. Let the sauce cook on low heat for approximately 10 minutes, stir regularly. Add salt to taste.
Remove the saucepan from the heat and add the white chocolate, stir until melted.

For the Pork Tenderloin

Melt 3 tablespoons butter in a skillet, over medium heat
Season the slices of pork tenderloin with salt and pepper, then dip them into the ground coffee, coating both sides.
Cook the pork until done, about 5 minutes on each side.

By Ceri Wilkin of Recipe Doodle

Arkansas Women Bloggers https://arkansaswomenbloggers.com/

White Pepper Ice Cream

2014-02-10 20:27:23

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Ingredients

1 3/4 cups milk
1 1/4 cups cream
2/3 cup sugar
1 teaspoon whole white peppercorns, lightly crushed
6 egg yolks

Instructions

Over high heat, bring milk, cream, half the sugar plus peppercorns to a boil in a 2 quart saucepan. Reduce heat to medium, cool, whisking constantly, until sugar is completely dissolved, about 3 minutes.
Remove from heat, cover and let mixture steep until infused with nots of peppery spice, about 15 minutes.
Strain the mixture through a fine mesh sieve, into a bowl, discard peppercorns. Wipe saucepan clean and return mixture to pan; bring to a gently simmer over medium heat.
Whisk remaining sugar with egg yolks in a bowl until thick and smooth. While whisking constantly, slowly pour half of the hot milk mixture into the yolk mixture to temper the yolks and keep them from curdling. Stir tempered yolk mixture into remaining milk mixture in saucepan. Cook, stirring constantly, until mixture thickens to a custard-like consistency and coats the back of a wooden spoon, about 20 minutes.
Transfer custard to a bowl and cover with plastic wrap, pressing it directly against the surface of the custard to keep a skin from forming.
Chill custard completely.
Pour chilled custard into an ice cream maker and process according to the manufacturers instructions until custard is churned and thick.
Transfer ice cream to an airtight storage container, freeze until completely set, at least 4 hours.

By Ceri Wilkin of Recipe Doodle

Adapted from Saveur

Arkansas Women Bloggers https://arkansaswomenbloggers.com/

I am a wife, mother and recipe follower. For years I have tackled one new recipe a day – some are fabulous, some are not. In a past life I was an Occupational Therapist, rugby and netball player, belly dancer, lesson taker of golf, tennis and wine appreciation. My husband owns pizzerias, my father was a butcher, my mother a caterer, my older brother makes the absolute best birthday cakes and desserts you will ever taste, my younger brother owns restaurants in New Zealand and my kids love to eat. I am thrilled to share my cooking adventures and the recipes I have tried with you.

Counting on Coffee: Coffee Punch {Foodie Friday}

By Jennifer Francis of The Francis Family

When it came to the planning of our fall 2007 wedding, my husband, Josh, made only one request for our big day…he requested that we serve coffee punch at our reception. He had tasted it for the first time that summer when he came to the end of one of our wedding showers and loved it. Since serving this punch at our wedding was of such importance to my handsome guy, we made sure we fulfilled that request. We offered coffee punch to guests at the Groom’s table at our reception. It paired perfectly with the chocolate groom’s cake that was adorned with chocolate covered strawberries.

Six happy years later and this recipe is still one of our favorites, and it continues to make its way into each new season of our lives. First our wedding shower, then our wedding day, and now it is my signature drink for baby showers and play dates. It’s always a huge hit!

Sometimes, I make a batch to keep at the house for those weeks we could use a little extra boost of coffee. It’s a great treat on a summer morning, or perfect served with dessert in the evening. It’s also a great reward for mommas once the kids are down for naps. Sometimes we need an extra boost from coffee to get us through those long afternoons.

Enjoy this family favorite!

Coffee Punch

2014-02-03 10:47:46

Yields 7

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Ingredients

1 cup of water
3 cups of sugar
¼ cup of instant coffee granules
1 gallon of milk (I would suggest using only 2% or whole milk)
½ gallon of vanilla ice cream
½ gallon of chocolate ice cream

Instructions

Bring water to boil in a medium saucepan. Add sugar and coffee granules. Reduce heat and simmer, stirring continually until sugar and coffee dissolve.
Remove from heat and cool.
Combine milk and coffee mixture in a punch bowl. Just before serving, gently stir ice cream into punch bowl.
Serve immediately.

Notes

This recipe does well halved.
If I’m making this to drink on through the week, I will combine the water, sugar, coffee mixture with the milk and then put that into an airtight pitcher in our fridge. I just add a dollop of each ice cream flavor to a glass and pour the mixture over it prior to serving. This makes it easy for individual servings throughout the week.

By Jennifer Francis of The Francis Family

Arkansas Women Bloggers https://arkansaswomenbloggers.com/

Jennifer Francis is a wife, a momma of a 5-year-old boy and 3-year-old girl, and the Director of Women’s Ministry at Cross Church, Fayetteville. She and her crew are the family behind TheFrancisFamily where Jennifer blogs about the crazy daily happenings of their life. Some of Jennifer’s favorite things (aside from her adorable family) include working out, Sonic Cokes, and cheering on the Hogs in their hometown of Fayetteville.

Twitter: @jfrancis1
Facebook: The Francis Family Blog
Instagram: jfrancis1
Pinterest: jfrancis1

Football and the Feast {Foodie Friday}

By Helen Lampkin of My Brother’s Salsa and Helen’s Table

Some gather for the football, some for the fellowship, but most come together for the food! And I love the idea of a feast!

I’m sure you’ve seen the acronym F.E.A.S.T. (Friends Enjoying A Spectacular Time) or Webster’s definition: a celebratory abundant meal with ceremony or entertainment. Foods for the big game (and I think we all know what “big game” I’m talking about!) definitely fall into the category of feasting.

And, don’t we all like the thought of having a spectacular time with our friends and family with some delicious food!

But, putting on a “FEAST” need not be daunting. Choosing simple yet satisfying recipes will help you make it happen. Here are a couple of my favorites to get you started on your feast preparations: Country Ham Sliders (the ultimate comfort food sandwich) and Sweet Corn Chicken & Green Chile Tamale Dip(every football feast needs a memorable dip). Have fun!

Visit My Brother’s Salsa website for more recipes for the big game!

From my table to yours,
Helen

Country Ham Sliders

2014-01-26 19:21:17

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Ingredients

1 package dinner rolls (Parker House style)
1 pound.country ham thinly sliced
12 ounces Monterey Jack cheese, Havarti, or fontina thinly sliced
4 ounces green chiles, diced (if using fresh roast, peel, seed & chop 2-3 Anaheim Chiles)
4 ounces butter
½ cup of My Brother’s Salsa (Original, House, or Hatch Green Chile)
flaky sea salt
freshly ground pepper

Instructions

Split dinner rolls. On each roll place ham, cheese and green chiles. Place sliders in baking dish side by side. In small saucepan, melt butter. Remove from heat and stir in My Brother’s Salsa until well blended. Pour this mixture over the sliders. Place in 325* oven for about 20 minutes - until cheese is melted and bubbly. Remove from oven and season with salt & pepper.

Notes

I ramp up the flavor of these ham and cheese bites by creating a melted compound butter with My Brother’s Salsa to drizzle over the sliders

By Helen Lampkin of Helen's Table and My Brothers Salsa

Arkansas Women Bloggers https://arkansaswomenbloggers.com/

Sweet Corn Chicken & Green Chile Tamale Dip

2014-01-26 19:31:18

Yields 4

A delicious creamy dip with the essence of a chicken and green chile tamale -addictive!

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Ingredients

2 cups cooked chicken, shredded
1 15 oz. can cream of corn
8 oz. Monterey Jack or Pepper Jack, shredded
1/2 cup My Brother’s House Salsa or My Brother’s Hatch Green Chile Salsa
2-3 green chiles* (Hatch or Anaheim) roasted, peeled, seeded, chopped

Instructions

Combine chicken, cream corn, shredded cheese, My Brother’s House Salsa/or Hatch Green Chile and the roasted green chile. Pour into a baking dish. Bake at 400* 20 min. until cheese is bubbly. Serve with My Brother’s Corn Tortilla Chips. *You can substitute a 4 oz. can chopped green chiles

By Helen Lampkin of Helen's Table and My Brothers Salsa

Arkansas Women Bloggers https://arkansaswomenbloggers.com/

Helen head shot 1.25.14 Helen Lampkin is Founder & Chairman of My Brother’s Salsa, a family owned and operated specialty foods business based in Northwest Arkansas. Originally from Oklahoma, she has lived in Arkansas for more than 35 years. Married to Steve Lampkin for 39 years, they have two grown children and two grandchildren in NWA.

Before becoming an entrepreneur and specialty foods owner, her vocation was in the home, with her family being at the core of everything she did. With her many years experience as wife, mother and community advocate, along with a passion for cooking and sharing foods, it became the perfect platform to launch a business. In 2003, Helen established Vineyard Art, Inc. dba My Brother’s Salsa based on a family salsa recipe. In 2011, her immediate family came on board and together they are making great strides in the marketplace. Today, My Brother’s Salsa is well on its way to attaining regional and national distribution with retailers including The Fresh Market, Walmart, Whole Foods, Natural Grocers, along with a host of independent grocers and markets.

In 2014, she launched a blog, Helen’s Table, where she invites you to join her in learning creative ways to bring family and friends around the table. Also an artist, when Helen is not in the kitchen developing recipes, she can be found in the studio working on No Ordinary Brooms, which is functional art for the home.

Talya Boerner: Spicy Vegetable Soup {Foodie Friday}

By Talya Boerner of Grace, Grits and Gardening

I tore this recipe from a Better Homes and Gardens magazine years ago before recipes were published on the internet. That’s how long I’ve been making this Spicy Vegetable Soup which is easily one of the most requested recipes in my family. With a slice of hot cornbread it’s perfection on a cold winter day.

And bonus—it’s simple.

I call this a cheater recipe because the base ingredients include Ro-tel and Ragu Chunky spaghetti sauce. Everything you’ll need for this yummy soup is probably already in your pantry or freezer. Dump everything in a pot, give it a stir and go watch those episodes of Downton Abbey you’ve recorded. It’s almost that easy.

(Now if you are one of those people who never eats anything from a can, go ahead and substitute homemade tomato sauce, etc. Sometimes I feel the same way, but I’m telling you there is beauty in a can of Ro-tel…)

Spicy Vegetable Soup

2014-01-08 21:36:28

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Ingredients

1 pound ground beef
1 small chopped yellow onion
½ cup chopped celery
2 garlic cloves, chopped
1 24 oz jar Ragu chunky green pepper and mushroom spaghetti sauce
1 10.5 oz can low-sodium beef broth
2 cups water
1 tsp sugar
1 tsp salt
½ tsp pepper
1 can Ro-tel Diced Tomatoes & Green Chiles
2 cups frozen mixed veggies (I use whatever I have in my freezer—corn, carrots, green beans, lima beans, etc.—and I always make sure there is okra in the mix.)

Instructions

In a Dutch oven or large soup pot brown ground beef, onion, celery and garlic. Drain oil.
To the meat mixture add Ragu, broth, water, sugar, salt and pepper. Bring to a boil. Reduce and simmer for twenty minutes.
Add Ro-tel and mixed veggies. Return to a boil. Reduce to simmer and continue simmering 30 minutes or so (stirring occasionally) until veggies are soft.

By Talya Boerner of Grace, Grits and Gardening

Adapted from Better Homes and Gardens

Arkansas Women Bloggers https://arkansaswomenbloggers.com/

Talya was raised on a cotton farm in Northeast Arkansas where her family still farms. She and her husband along with their two miniature schnauzers, Lucy and Annabelle, live in Dallas. Follow her tales of farm, food, garden and life on her personal blog Grace Grits and Gardening.