I’ll be honest… Chopping an onion is a task I usually like someone else to do because it makes me cry every time! I start to chop, my eyes start to burn, and the tears just flow.
Thankfully, my husband Dan has a nifty step-by-step process for how to chop an onion without all the burning and crying.
Meet Mel Lockcuff, the personality behind the blog Adventures of Mel. Learning how to cook with both her mom and her grandmothers, Mel has a love for creating recipes. While Adventures of Mel is mostly a food blog, Mel and her husband Dan love connecting with readers by sharing their family’s love of outdoor travel. They also host a cooking show together. Mel is a former nurse with a love for the mountains, all kinds of books, vintage treasures, and really good chocolate.
I’ve often heard my mom say, “The key to cooking anything on a weeknight is just a little organization.” And believe me, my mom could cook just about anything on a week night including a fancy dinner for 8 (but that’s a different post). Now that I’m in a “mom” role, I feel the pressure of taking care of meals for my family. Thankfully, I like to grocery shop and think about feeding my family most of the day, but there are a few things that I try to do consistently that help me stay organized and keep my mind from the crazy zone.
Grocery list – we keep a lined notepad on the side of the refrigerator, with a pen on it, that we write items on all week long. Since I grocery shop mostly at Walmart, this can also include things that are not just grocery items. But, having this list out and handy helps me share the weight of knowing when we need to get something. I’ve trained Mr. McKinney to write it down on the list whenever he uses the last or almost last of something if he thinks of something during the week that we need. I know myself and I cannot keep lists in my head and I also don’t want to feel the weight or responsibility of having to remember everything for everyone. We will see if I can keep this up as my little man gets older and I can train him as well. But having that list posted in the kitchen on the refrigerator helps us write down what we need in the place where we usually run out of it.
Keisha (Pittman) McKinney lives in South Arkansas with her husband and sweet Boxer, Bailey and….a new baby boy! Keisha is remembering what it’s like to plan ahead for shopping trips to “the city,” getting resourceful at her small town Walmart and creating online shopping personas everywhere. She blogs @bigpittstop about daily adventures, cooking escapades, #bigsisterchats, the social justice cases on her heart, and all that she is learning as a #boymom!
Is breakfast a stumbling block for you? Are you challenged by pulling something together that is healthy, tasty and quickly prepared before you head out the door? Have you resorted to the drive-thru lane? I get it… those sous-vide egg bites at Starbucks are pretty delicious. They’re also pretty pricey.
You know that I love to pursue simplicity and pass along tips. First things first, why not enjoy a slice of homemade frittata for breakfast today… and freeze the slices for tomorrow and the next day and the next day and the next? To prevent freezer burn, wrap each individual slice of frittata in parchment paper or unbleached sandwich bags. This will make it easier for you to reheat in the microwave.
nwafoodie is a hub for food happiness. Arkansas Women Blogger member Lyndi Fultz focuses on the simplicity of fresh ideas when it comes to the exploration of food, eating, and enjoying life. nwafoodie conveys a sense of joy, curiosity and wonder of all the touch points of eating coupled with a fun and upbeat tone, pulling readers into a welcoming foodie fold that has none of the usual snobbery. She blogs from the perspective of a small town foodie exploring her backyard, spreading the message that eating well is truly one of the most joyful pleasures of living.
As a stay-at-home dad of four and a former elementary teacher, I really appreciate systems that make life easier. Here are a few tricks that I use to keep things running with ease in the kitchen. Check out Busvlogger’s tips and hacks video: ttps://youtu.be/_yFjHY7aBS8
Growing up in Texas, I could probably count on one hand the number of times I tried veal. However, last year, I was given an opportunity to learn more about the American Milk-fed Veal Industry on a three-day tour in Indiana, Pennsylvania and New Jersey. We toured veal farms, calf feed plants, and veal processing plants. I learned that over 75% of veal calves in the US are raised by Amish and Mennonite families, modern-day veal calves live in group housing, veal calves are fed milk replacer and grain, and veal calves are raised to 5 months old and 500 over pounds. I’ve written 3 blog posts about what I learned on my tour of the veal industry.
After my trip, I wanted to incorporate some veal into my family’s meals. First, I tried Veal Parmigiana, a classic Italian recipe that is actually very easy to prepare. We eat plenty of fried food in my house, so I decided to put a healthy spin on Veal Parmigiana and prepare a baked version.
I began by researching recipes for Chicken and Pork Parmigiana, both baked and fried, but eventually decided to start with this veal recipe from Catelli Brothers. Theirs was the classic Italian recipe and fried the cutlets in oil, but I found that it worked well as a baked dish.
I discovered that Veal Parmigiana is an insanely simple recipe (Bonus for moms who seldom cook like me!) and is also fairly inexpensive. Veal cutlets will cost about $10, but I purchased all the remaining ingredients for about $20. It easily made 5 servings for $5 – $6 per serving. This simple dish would be a great way to introduce your family to veal. READ MORE
“Sometimes you make a recipe a certain way because that’s the way your family has eaten it for generations.” This was where my mom and I landed in a recent conversation about GOULASH.
Alexa would tell you Goulash is a dish of stewed meat and spices. Google would give you a lengthy list of all kinds of international recipe variations from far and wide. Pinterest, the new Google, will show you people like me who share all they’ve ever known to call a family staple, a family favorite if you will.
Goulash, at least our variation of it, is something I’ve had all my life. My mom tells me its just something that my grandmother made and, frankly, whether it was coming home from college or the week I had my baby, it’s a meal always on my request list to my mama. This week she has been here for her Spring Break and when we did a little meal planning last Friday, it was added to the list. My grandmother would tell you that she used tomato paste and water, but I’ve never seen this made with anything but ketchup. I guess since my grandparents lived out of town, it was easier to make it with what she always had on hand and that was a bottle of ketchup. Growing up, I always had this served with peas (purple hull or black eyed) and cornbread. READ MORE
Keisha (Pittman) McKinney lives in South Arkansas with her husband and sweet Boxer, Bailey and….a new baby boy! Keisha is remembering what it’s like to plan ahead for shopping trips to “the city,” getting resourceful at her small town Walmart and creating online shopping personas everywhere. She blogs @bigpittstop about daily adventures, cooking escapades, #bigsisterchats, the social justice cases on her heart, and all that she is learning as a #boymom!
Tofu. A word that strikes fear in even the most open minded consumer. I have sat down with many people asking me questions such as, “What in the world is tofu!?” The list goes on from there, but people are generally confused about how to cook, prepare, or eat tofu. Quite frankly, tofu is one of my favorite foods and I love to cook with it all of the time. My family, however, hasn’t always been as enthusiastic as me when it comes to tofu.
I’ve thrown tofu in soups, in fried rice, and even breaded it to turned it into nuggets. My vegan quiche has silken and firm tofu in it to replicate that soft egg like texture. I’ve scrambled and even marinated it like feta cheese. My kids are okay with it. They’re not exclusively vegan, but thankfully they are generally great eaters when it comes to most vegetables. My husband on the other hand is practically a lacto-carnivore meaning his basic food groups are cheese and meat.
There have been many a snarled face, or a skipped meal from my husband due to his texture issues and his plain disdain for vegetables. I love him dearly regardless.
One night I just had a wild thought and decided to ask my husband to try the recipe I’m sharing today. What was the star of the dish? Tofu pockets! These handy little triangles are fried bean curd that have been marinated and packaged. You open each piece and stuff a bit of rice in it. Then, you top it with various seasonings and voila! Simple enough.
I handed him one on a plate across the table and anxiously awaited. My heart racing and hoping he wouldn’t run out the back door and spit it out off the side of the back porch. He slowly chewed and I was surprised when I saw him begin to swallow the food. I timidly asked him what he thought. Prolonging my torture he replied, “I might need to try one more. Just to be sure.”
I prepare him with a few more pieces and send the plate across the table once more. I ask again if he likes it and to my surprise… He did! He said it was flavorful, the rice was a good texture, and he liked the hint of sweetness from the dipping sauce. The biggest compliment from my husband is when he asks if he can eat what’s left on the platter!
My husband ate tofu, and he liked it! Now, this dish has been solidified as a family favorite. Every time I visit Little Rock I have to pick some of these tofu pockets up from the local Asian grocery store. Last night, in fact, I pulled out the package from my refrigerator to the cheers of my children. It’s nice to be able to find a delicious meal that satisfies everyone in the house at the same time.
Even better, Korean side dishes can change up this meal every time. Whether you’re doing some braised potato, some cold cucumber soup, or some homemade fresh cucumber kimchi, you can change it up and make it unique each time. Don’t be afraid to try things a little out of the box, you might just find your next family favorite. READ MORE
I started [my] blog in May of 2016 to chronicle the highs & lows of going vegan! I was diagnosed with Rocky Mountain Spotted Fever & couldn’t eat most meat. What a great time to try a vegan diet, right? I tried and tried but I still fail at being 100% perfect and I share my journey because I think there are plenty of imperfect people who give up 100%. I’m here to tell you that perfectionism is not a requirement to love yourself, to be compassionate to others, the animals, or the world, or to be a better family member or friend
Soup is a staple at our house during winter. Thai Carrot Soup is one of our favorites. We always have a big pot in the refrigerator to reheat and enjoy all week. A cup provides the perfect side dish when a green salad won’t do. An entire bowl will satisfy your craving for something warm on a cold night.
To my friends currently following a low carb diet, you will appreciate this recipe. Thai Carrot Soup is broth-based and light on the carbohydrates without sacrificing one ounce of flavor. As a much needed bonus, ginger provides natural anti-inflammatory and antioxidant benefits during this particularly bad cold and flu season.
I’m not one to make complicated recipes, so no worries there. The ingredients are simple, and the steps are few. Dress this soup up with a sprinkle of roasted pinenuts or toasted coconut. If you aren’t concerned about carbs (everything in moderation, right?), float a couple of homemade sourdough croutons on top. Delish! READ MORE
Talya Tate Boerner is a delta girl who grew up on a cotton farm in Northeast Arkansas. After thirty years in Texas, she has returned to the state she loves, settling in Northwest Arkansas. Talya draws inspiration from nature and appreciates the history behind food, family, places and vintage things. She blogs at Grace, Grits and Gardening and has been published in Arkansas Review, Front Porch Magazine, Delta Crossroads and several on-line publications including Deep South Magazine. Talya believes most any dish can be improved with a side of collard greens. Her debut novel, The Accidental Salvation of Gracie Lee, is available at Barnes & Noble, via Amazon, and at certain indie bookstores.
When I first started cooking well, as I cooked horribly for many years, I looked for easy recipes that looked like I had slaved for hours to make the gourmet dinner for my family.These days, it’s not only easy and beautiful recipes, but also ones that are healthy for our family.We live in a home with 2 athletes, 1 rancher, and 1 full time everything (ME), so it must be healthy and full of protein to keep us all full. This recipe meets all those requirements and most importantly is delicious and a frequent request. READ MORE
Rachel writes about homesteading, gardening, farming, food, and her life in northeastern Oklahoma.Rachel lives with her husband, 2 teenage daughters, 3 dogs, 30 chickens, 10 pigs, hundreds of cattle, thousands of bees, and one very cranky rabbit. When she’s hiding from all the chaos, she can be found blogging over at HoughFamilyHomestead.com.
be sure to vote for your choice for the people’s choice 2018 (see below)
Arkansas is filled with amazing food, great food traditions and talented people who lovingly prepare all that food for the rest of us. The Arkansas Food Hall of Fame, created and managed by the Department of Arkansas Heritage, is the perfect place to honor the unique foods, legendary restaurants, remarkable cooks and influential food entrepreneurs and culturally significant food-focused festivals and events of Arkansas.
Rex Nelson and Paul Austin, discuss the 2017 inductees and the process of selecting those to be considered.
Tuesday, March 6 the 2nd class of distinguished winners will be inducted into the Arkansas Food Hall of Fame at Ron Robinson Theater in Little Rock. A 5:30 business casual reception with hors d’oeuvres and librations will precede the induction ceremony at 6:15 p.m.
If you are a foodie, food writer or you just eat food, this is a not-to-be-missed celebration. Tickets are $20 with payment by check or cash at the door. However, you must RSVP by February 26 if you plan to attend. You may do that by calling or emailing Shelby Brewer at shelby.brewer@arkansas.gov or 501-324-9349.
Will one or more of your favorites prevail in the voting this year? These are the categories being considered and the finalists for each:
Arkansas Food Hall of Fame
A nomination period was open to the public but is now closed. Final selection was by a blue-ribbon panel of judges selected by the Arkansas Food Hall of Fame Committee.
Admittance into the Arkansas Food Hall of Fame will be a true recognition of those long-standing restaurants that have also become legendary attractions in Authentic Arkansas. These are the places with the dishes we crave and return to time and again. Eligible restaurants must be owned and operated in Arkansas and have been in business for at least 25 years; national chain restaurants need not apply. Each year, three honorees will be inducted.
2017 winners
Rhoda’s Hot Tamales – Lake Village
Lassis Inn – Little Rock
2018 Finalists: Tell us in the comments who you think should win this award.
Finalist: Franke’s Cafeteria, Little Rock Finalist: Feltner’s Whatta-Burger, Russellville Finalist: Doe’s Eat Place, Little Rock Finalist: Dixie Pig, Blytheville Finalist: McClard’s Bar-B-Q, Hot Springs Finalist: Kream Kastle Drive-In, Blytheville Finalist: Bruno’s Little Italy, Little Rock Finalist: White House Cafe, Camden Finalist: Ed Walker’s Drive-In, Fort Smith Finalist: Neal’s Cafe, Springdale Finalist: DeVito’s, Eureka Springs Finalist: The Venesian Inn, Tonitown
Proprietor of the Year: Who will win?
Nominations from the public are welcome each year. Final selection will be by a panel of judges selected by the committee. This award is to be presented annually, and is designed to honor a chef, cook and/or restaurant owner in Arkansas who has made significant achievements in the food industry. To be eligible, the candidate’s restaurant must be owned in Arkansas and have been in operation in the state for at least one year. Again, national chains are not eligible.
2017 Winner
Continental Cuisine Partnership: Denis Seyer, Paul Bash, Louis Petit and Ed Moore – Little Rock
2018 Finalists
Finalist: Matthew McClure, Bentonville Finalist: Mary Beth Ringgold, Little Rock Finalist: Capi Peck, Little Rock Finalist: Scott McGehee, Little Rock
Food-Themed Event
As with the other categories, public nominations are encouraged. Final selection of the honoree will be made by a jury chosen by the Arkansas Food Hall of Fame Committee. This annual award was developed to honor one of the many community food-themed events or festivals that make our state a great place to live. These events attract tourists and neighbors alike and serve up as much fun and hospitality as they do their signature foods. To be eligible, the event/festival must be held annually in Arkansas, and it must have been in existence for five years or more.
2017 Winner
Cave City Watermelon Festival
2018 Finalists: What’s your favorite food-themed event in arkansas? tell us in the comments.
Finalist: Bradley County Pink Tomato Festival, Warren Finalist: Hope Watermelon Festival Finalist: International Greek Food Festival, Little Rock Finalist: Gillett Coon Supper Finalist: World Championship Duck Gumbo Cookoff, Stuttgart
Gone But Not Forgotten
The Gone But Not Forgotten category honors the collective culinary legacy of a once-and-always influential Arkansas restaurant that has since ceased operations. The reason for the closure is not important. It is the influence that the food – and/or those who prepared it – still have on other restaurants that matters. Take a fond trip down memory lane to nominate an old favorite.
2018 Finalists
Finalist: Jacques and Suzanne, Little Rock Finalist: Klappenbach Bakery, Fordyce Finalist: Coy’s Steaks and Seafood, Hot Springs Finalist: Cotham’s Mercantile, Scott
Do you have a favorite restaurant that no longer exists? Tell us in the comments.
People’s Choice
This tasty award is truly in the hands of Arkansans and lives up to our state motto: Regnat Populus (The People Rule). Individuals may submit their favorite Arkansas restaurant or food truck, and the people will determine the winner. To be eligible, nominees must be Arkansas-owned and operated and have been in business for at least one year. National chains, again, are not considered.
