I have a big secret to share. I had never eaten an avocado until a few years ago. Can you believe it? I also didn’t eat guacamole until recently. Equally as surprising considering I could now eat an avocado for every meal, and guacamole is just about my favorite food. I like an avocado alone, I like them in my protein smoothies, I like them in dip, I like them on toast. You get the picture. I really, really like avocados, and considering the health benefits, that’s not a bad thing! Add egg, bacon, and cheese and I’m on cloud nine! I’m excited to share this Bacon and Egg Avocado Bake recipe with you, I think you are going to love it. READ MORE
Anita Stafford: Quick and Easy Brioche
Brioche is a yeast bread, but this rich butter and egg loaf is so light you’ll almost think you’re eating cake. This brioche recipe is a quick version to make with little fuss. One plus is that it does not take the usual 4 hours for refrigeration of the dough that many other brioche recipes require. READ MORE
Amy Gramlich: Tex-Mex Migas
Is there any one true way to prepare Tex-Mex migas or Spanish-style migas? Do a quick Google search or a thumb through your favorite Mexican or Spanish cookbook, and you will come to a decided no.
This is our second post for Kids’ Kitchen Monthly Blog Hop with some other bloggers from the Kid Bloggers Network. READ MORE
Debbie Arnold: How to Boil the Perfect Egg
No, I haven’t lost my mind. At least I don’t remember doing so. It’s just that I know too many people who don’t have a clue as to how to boil a perfect egg. Anybody can boil an egg, but far too often it comes out looking like it’s been engaged in major warfare. Pit marks. Cracks. Missing pieces. You know what I’m talking about.
And I think that’s a shame when it’s really easy to boil an egg so that it comes out all smooth and ready for the next egg beauty pageant — or for you to grate or mash or chop it to smithereens. But for just a few moments, it’s gloriously perfect. READ MORE
Arkansas is ranked in the Top Ten in the Nation For Poultry & Egg Production
Egg productions alone equals 3 billion eggs per year or 11.5 million eggs per day. The production value of egg production along is $1.8 million per day or over $478 million per year.
The average American eats 250 eggs per year.
Beyond brown and white, the color of an egg’s shell does not have any bearing on its nutritional value.
Older hens produce larger eggs.
The white string inside an egg is called the chalaza. Its job is to hold the yolk in place in the center of the white albumen. It is completely edible.
The white leghorn is the more common breed of egg-laying chicken.
The proteins in eggs contain an almost perfect mix of amino acids which are needed to build muscle, second only to breast milk.
Eggs are an excellent source of antioxidants and vitamins A, B12 and D.They are also high in riboflavin, folate, phosphorus and choline, which helps with brain function.
Information source: Arkansas Poultry Federation
Amy Gramlich: Cheddar and Sausage Quiche
Pie crust. Sausage. Cheddar. Fresh herbs. What more could a person want in life?
For years, I have been making this cheddar and sausage quiche for special occasion brunches or breakfasts – Mother’s Day weekends, girls’ weekends, and Christmas gatherings. It is a breeze to put together and if you are running low on time, you can always use a ready-made crust. I found this recipe in a Taste of Home magazine insert years ago. I have made minor changes to the original recipe over the years and it has become a family favorite. READ MORE
Talya Boerner: Healthy Egg Salad
If you want to whip up a family meal using an entire basket of Easter eggs, I suggest this healthy egg salad recipe. Healthy because it’s made with Greek yogurt instead of mayo. (And let’s be clear, I’m referring to boiled Easter eggs not plastic Easter eggs, although you may have those hanging around too…) READ MORE
Anita Stafford: Angel Food Cake
Most of my baking is done based on my own choices. Sometimes I have a new recipe to try or other times I may bake up something old and familiar. A time I don’t choose what to bake is when we’re celebrating a family member’s birthday. Each one has their own group of favorite cakes or desserts, so I have an idea what might be requested. This year though, my daughter threw me a curve when I asked her for her birthday cake order. She told me she wanted an angel food cake with fresh strawberries. I love angel food cakes, but it has been years since one has been baked in my oven. The first step in fulfilling her request was to locate my recipe. READ MORE
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.
What are your family traditions for Easter dinner celebrations? Today’s Tasty Tuesday offers a few suggestions from our ARWB family.
ANITA STAFFORD: DEVILED EGGS
My family loves deviled eggs, especially my grandson. He was eating them at my house yesterday and wanted to know all the ingredients that I put in them. He’s only six, but I think he’ll soon be helping to make these. Deviled eggs can be made ahead and are super easy. A tray of deviled eggs will make a great addition to most any menu. READ MORE
JENNIFER MAUNE: EASTER DINNER MENU IDEAS
We have curated the perfect Easter Dinner menu for you that includes everything you need. Meat, vegetables, fruit, bread, and an amazing dessert that is sure to impress, and hopefully make it easy to celebrate the season! READ MORE
This egg salad is light and fresh and tastes of spring. It goes great on a bed of baby kale or spring greens. It tastes delightful between slices of 12 grain bread or enveloped in a pillowy pita. READ MORE
TALYA BOERNER: FANCY RASPBERRY S’MORES
Did I mention these Fancy Raspberry S’mores were made with marshmallow Peeps? Oh, yes. Leftover Easter Peeps. And of course, there’s a story, a foodie challenge of sorts. What could I do with the Peeps my sister-in-law sent home with me after Easter lunch?
Before I get to the recipe I created, first the backstory. READ MORE
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.
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.
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.
Reserve one hard-boiled egg. If the salad ends up too moist, you can always add some of the egg.
1/8 to ¼ cup sweet pickle juice (straight from the pickle jar)
1 teaspoon mayonnaise (optional)
1 handful of panko bread crumbs (optional)
Instructions
Using a large fork or pastry cutter, slice and break up the eggs into large crumbs.
Mix in salt and pepper.
Add mustard, pickles, and pickle juice. Mix well.
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.
By Rhonda Franz
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
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.
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.
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.
2 green onions, sliced (including the white parts)
1/4 cup bell peppers, diced
1 Tablespoon. butter
6 large eggs
1/2 cup half & half
2 Tbsp. sour cream
Seasoning Salt, to taste
Black pepper, to taste
Nutmeg, 2 grates of fresh, whole
4 ounces cooked ham, diced
1 cup shredded cheese
Instructions
Preheat the oven to 350 degrees.
Melt butter in a small saute pan and saute the onions and peppers until just tender. About 5 minutes.
In a bowl,whip the eggs, half & half, sour cream, and seasonigs.
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.
Pour the remaining egg mixture over the top.
Bake for 35-40 minutes until the egg is almost completely set. Sprinkle with the remaining cheese and bake for 5 more minutes.
Notes
This recipe can easily be doubled to feed a larger family.
By Julie Kohl
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
Arkansas 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.
In the early 1980s, I loaded all my belongings in my yellow corvette (for realz) and headed to Texas. Moving was simple when my belongings consisted of clothes and a bulky stereo.
Today? Not so much. Moving back to Arkansas thirty-three years later is a tad more challenging. There are certain things that can’t be transported by a moving company across state lines. Obvious things like hazardous chemicals, but bourbon and wine? Hmmm. And my plants! Huh? Yeah, I’ll be the crazy person driving a carload of ferns and herbs to Arkansas.
What about food, you ask? Although pantry foods can be moved, I’d rather fill the expensive moving truck with other things. So in light of this food issue, for the past month I’ve been on a mission to cook only from our freezer and pantry. Thus, every night is a pantry raid at our house. I create whatever I can, using what’s on hand. And what’s on hand often includes rice.
Seriously.
Apparently I have been stockpiling rice. Arkansas rice to be specific. My family farms rice in Northeast Arkansas, so when I eat Riceland Foods rice milled in Stuttgart, Arkansas, I am buying local. That makes me happy deep in the heart of Texas.
This cheddar rice soufflé (tweaked from my grits soufflé recipe) served as our main supper course one night last week. The soufflé part of the equation combined with rice made the dish light and fluffy. Although this is not a difficult recipe, there is planning involved so set aside two hours for prep, stovetop cooking, cooling and baking. The final result is well worth the effort. I’ll be making this cheddar rice soufflé again soon.
Melt butter on low heat in a heavy saucepan. Add flour. Stir until smooth. Gradually add milk. Heat until thick and bubbly like gravy.
Add rice and all remaining ingredients except eggs. Stir over low heat until mixed well. Mixture will be thick.
Remove pan from heat and let cool for at least thirty minutes.
Beat egg yolks on high speed until lemony yellow color.
Add egg yolks to cooled rice mixture and mix well.
Beat egg whites until stiff peaks form.
(When beating egg whites, make sure there is no water, oil or yolk residue inside your mixer. Even a drop will affect your whites. Egg whites should be at room temperature before beating.)
Gently fold egg whites into rice mixture.
Pour into 1 ½ quart ungreased casserole dish. Bake at 325 degrees for approximately 50 minutes (ovens vary) until knife in center comes out clean and top has a nice golden color. (During baking, resist opening the oven to peek at your dish.)
Serve immediately.
Notes
This is a great way to use leftover rice too!
By Grace Grits and Gardening -- Talya Boerner
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
As the daughter of an Arkansas cotton farmer, Talya grew up making mud pies and does her best thinking wearing gardening gloves. Although she has lived in Dallas since college, she has a continued passion for the Mississippi Delta and returns home to the family farm often. Talya freelances for Front Porch, Bourbon and Boots, East Dallas Advocate and Only in Arkansas. She is working on several writing projects including her first novel. Follow her heartfelt stories about food, farm, garden and life at Grace Grits and Gardening.
The winner of our Giveaway for two Bacon Bowl tickets from Petit Jean Meats is Keisha P. Congrats. Petit Jean Meats will be in touch.
As soon as Fayetteville passed the ordinance to allow chickens within city limits, we were down to the local farmers co-op, choosing four adorable chicks, and eagerly carrying them to their new home in our backyard.
Initially they had the run of the place, but there is no toilet training a chicken, and cleaning off the pool deck became tedious every time we wanted to swim. So they now enjoy scratching, pecking and perching in their custom made coop, and we enjoy collecting their eggs from one place, as opposed to having to search for them throughout the yard.
I’m not sure my palate is sophisticated enough to notice a difference in taste between store-bought eggs and our yard eggs. However, the difference in nutritional value, and color is significant, and an unexpected perk – chicken psychology and behavior is fascinating!
SAVORY VEGETABLE AND GOAT CHEESE TART
1 store bought pie crust
1 to 2 bunches of asparagus
3 tablespoons of olive oil, divided use
salt and freshly ground black pepper
1 tablespoon butter
5 green onions, thinly sliced
8 ounces soft goat cheese
1/4 cup creme fraiche
1/4 cup cream
1 tablespoon finely chopped flat leaf parsley
1 tablespoon finely chopped fresh chives
2 teaspoons finely chopped fresh tarragon
3 eggs
Bake crust according to package instructions. Let cool on a wire rack.
Heat oven to 425F. Line a baking sheet with foil. Cut off the top 1 to 1 1/2 inch of the asparagus tips. Toss in a small bowl with 2 tablespoons of oil, season with salt and pepper. Place in a single layer on prepared sheet, roast, turning once, until asparagus is bright green and tender, about 8 to 10 minutes. (I roasted this at the same time as I baked the crust).
Reduce oven temperature to 375F.
Heat remaining 1 tablespoon of olive oil and butter in a medium skillet over medium heat. Add sliced asparagus stalks and green onion, season with salt and pepper. Cook, stirring often, until onions are soft and asparagus is bright green and tender, 6 to 8 minutes. Let cool slightly, spread evenly over bottom of tart crust.
Whisk goat cheese, creme fraiche, cream, parsley, chives and tarragon, in a medium bowl. Season with salt and pepper. Whisk in eggs. Pour over vegetables. Scatter asparagus tips over the top. Bake tart until the edges of the crust are golden brown and filling is set, 20 to 25 minutes. Let cool in pan for 20 minutes.
By Great Day Farms Brand Ambassador Heather Disarro of Heather’s Dish
Angel food cake is one of those things that’s rarely made but often enjoyed in our house. Fluffy and flavorful with basically zero calories (fine, the calorie part is false…) it’s a cake that is sure to please almost any palate. You can dress it up with whipped frosting and chocolate, dress it down with a scoop of ice cream, or meet it right in the middle, in my favorite way, with a simple creme anglaise and fresh berries.
This summer has been, from my experience and the stories from friends, a very mild one. Just the other day my husband mentioned that we’ve been lucky the past two summers in Arkansas to have relatively mild weather; I told him he better find some wood to knock on because summer isn’t over. Truly though, this summer has been filled with days outside in the warm sunshine, long walks at dusk and sweet baby tan lines. There isn’t a more summer dessert, with the exception of ice cream, than an angel food cake with fresh seasonal berries. Light and sweet and completely satisfying, this is one dessert y’all won’t want to miss!
Very lightly grease ONLY the flat part of a 16-cup tube pan. Set aside.
In a large bowl, whip the egg whites until they start to become foamy.
Add the salt and cream of tartar, then whip until the whites start to get very fluffy.
Increase the speed and slowly stream in 1 cup of the sugar.
Continue to beat until the egg whites form soft peaks.
Add the vanilla and beat until just mixed.
Working in batches, gently fold in the remaining sugar and the flour, alternating, until all of the ingredients have been used up.
Gently work the batter evenly into the pan.
Gently tap the pan on the counter several times to release air bubbles.
Bake at 325 for 55 minutes or until the cake springs back from being touched.
Allow to cool completely upside down; some cake pans have feet to rest on, but if your pan does not then be sure to prop it up slightly on a couple of plates to allow air to circulate.
Gently work a sharp knife around the edge of the cake pan to release once completely cooled.
Cut with a serrated knife.
Serve with creme anglaise (recipe below) and fresh fruit.
By Heather Disarro of Heather's Dish
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
Heather Disarro is a food-centric lifestyle blogger who is passionate about embracing the beauty that surrounds us with in our everyday lives. She is a Texan living the expat life in central Arkansas with her husband, son and two massive dogs. Heather writes her blog, Heather’s Dish, from an office filled with dust, dog fur, toys and plenty of love, grace and music. She specializes in creating delicious and creatively nourishing recipes. Cooking seasonally and with as many local ingredients as possible is an important component to Heather’s style of food, and she revels in the opportunity to bring the love of cooking to the world as a way to love others well!
Arkansas Women Blogger’s Calendar Cultivator and member
