Tag: Foodie Friday

Debbie Arnold: Cherry Habanero Jam {Foodie Friday)

Debbie Arnold

I’m on a roll with berries and fruits lately including cherries which have reappeared at our markets. If I can keep enough of them on hand before Hubby eats them as is, I make this Cherry Habanero Jelly.  Our supply that I made last fall using our garden-fresh habaneros is all gone.  I gave away a bunch of it at Arkansas Women Bloggers University in September and some more at Christmas as little presents for friends and neighbors.  So when I went to the downstairs pantry to get a jar for my “All About Cherries” appearance on THV 11 last February, well…Mother Hubbard’s cupboard was bare. (As it turned out, Mother Nature decided to bring in a little snow which caused me to cancel my appearance since getting out of our driveway is next to impossible when there’s frozen stuff on the ground.)


cherries vert dining with debbie

Being the spontaneous, creative soul that I am (ahem!), I made up a fresh batch  then when I had to scrape around for cherries since it was February. How does that happen that National Cherry Month occurs when cherries are gone from the markets? Go figure. While scouring the pantry for a wayward jar I remembered I had never posted that recipe. Looks like you guys get to be the lucky recipients…recipe and jam if you’re on your way to AWBU in Hot Springs.

I know I tell you all of the time, “Y’all, this is so good, ” but honestly Y’al this stuff is so good.  That  batch I made in February did not  have the same habanero heat as my batch from last fall.  The habaneros didn’t give off as much “smelly” heat while I was preparing them.  Or, at least, they didn’t seem to.  The batch I made this week, in contrast, was screaming heat! There’s nothing like fresh-from-the-garden taste, is there?

On a side note:  When you make this, always wear gloves!  That’s the voice of experience.  Trust me. It’s a painful part of my past. Literally.

Packin’ some heat on #ARWB #FoodieFirday with @DiningWithDeb. #habanero #cherry

Click To Tweet

We like to use this on grilled meats, purple hull peas, pinto beans — just about anything we put on our plates actually.  Well, except dessert that is — although with a little extra crunchy peanut butter and a Ritz, it just might make it into the dessert category  It’s also very good as a quick appetizer with cream cheese and crackers — you’ve had that I’m sure.  I’ve even used it as a grilling glaze by melting it in the microwave and brushing it on the meat as it is grilling.  Oh, wow!

Be patient with this as you are waiting on it to jell.  It may take a few days for it to do so.  Also, I like to leave some chunks of pepper and cherries in the mix, but you can grind them to smithereens if that’s your preference.  I never quite know whether to call this a jelly or a jam since it has those chunks hanging out in there. Jammy? What do you think?

I put most of this up in 4-ounce jars since I like to have it on hand that way to use as little gifts.  This batch made 26 of those.

Did I mention that I’m raising ghost peppers?  Hmmmm

Bon Appétit, mon chéries!

cherryhabanerojam diningwithdebbie

Cherry Habanero Jam
Write a review
Save Recipe
Print
Ingredients
  1. 1 quart fresh cherries pitted and chopped*
  2. 7 orange habaneros, cored and seeds removed (if desired)**
  3. 1 large red bell pepper, cored and seeds removed
  4. 7 1/2 cups granulated sugar
  5. 1/4 cup lemon juice
  6. 2 pouches liquid pectin (I use Certo.)
Instructions
  1. Instructions
  2. Prepare the jars and lids.
  3. Roughly chop the cherries; place in a large saucepan.
  4. Finely chop the habaneros and red bell pepper in a food processor.
  5. Mix the peppers, sugar and lemon juice into the peaches; stir well.
  6. Bring the mixture to a rapid boil, stirring frequently.
  7. Add in the liquid pectin and bring back to a hard boil for 1-2 minutes.
  8. Remove from the heat and skim off the foam, if desired.
  9. Pack into sterilized jars and seal.
  10. Process in a boiling water bath for 10 minutes; cool completely before storing.
  11. Check lids for proper seal.
Notes
  1. *You can substitute bottled cherry juice, but make certain that it is pure juice and not a blend with added sugar.
  2. **If you leave the seeds in, the jam will have more heat. We like it hot!
  3. If you are not accustomed to water bath canning, I suggest you purchase a good guide. I'm a big fan of Ball's canning manuals myself.
  4. The pamphlet in the box of Certo is a good general guide for making jams and jellies.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

 Debbie Arnold headshot from THV11

Getting to Know Your ARWB Foodies

Debbie Arnold
Dining With Debbie

What food reminds you of childhood?
My Mamaw made the very best chicken and dumplings—EVER! She made them for just about every Sunday  dinner and always if the preacher was coming over.  Nonnie was also an amazing cook.  Her chicken and dressing cannot be beat, and my Aunt Sue can make it just like Nonnie did. I learned much of what I know about cooking from them. (You do know that “dinner” is “lunch” in THE South, right?)

What is your favorite international cuisine?
That’s tough. If I had to pick just one, I would probably choose Italian. Some of my fondest memories of Italy are associated with the food we ate while there. Although judging from my cookbook library, you would think it would be French.  Maybe it is?

What is always in your refrigerator at home?
I always have herbal infused olive oils, compound butters, a variety of mustards, heavy cream, Greek yogurt, fresh fruits and vegetables and tea!

What is your most used cookbook?
I have given away a number of my cookbooks so I’m probably down to around 300 right now. I know. I read cookbooks like many people read novels though. Judging from  their wear and tear, I use several volumes from America’s Test Kitchen, Calico Cupboards  (which I helped write), The French Laundry by Thomas Keller, Around My French Table by Dorie Greenspan, Joy of Cooking by Irma Rombauer and Marion Becker, Delia Smith’s How to Cook, and Cooking at Home by Julia Child and Jacques Pepin a lot. My new favorite, however, is A Kitchen in France by Mimi Thorisson. I read it cover to cover without putting it down.

What is your favorite kitchen gadget?
On a daily basis, I probably use my whisks more than any other kitchen tool. My favorite gadget hands down, though, is my electric knife sharpener. Love it! Dull knives are dangerous.  

Do you have a favorite food indulgence?  
Hot fudge sundaes with pecans and no cherry from Andy’s Frozen Custard. I may be craving one right now.

What is your go-to ingredient that you use time and time again?
Kosher salt. I use it almost exclusively in cooking since it does not contain any additives. I‘m also loving Riceland’s Rice Bran Oil. I just keep hoping it makes it to the supermarket shelves soon.

What is your favorite food meal to cook at home?
In many ways, cooking is meditative for me. Choosing a favorite meal is rather like choosing your favorite child – impossible. Right now, it would probably be fried okra and purple hull peas with fresh tomatoes and basil since they are in season. Or maybe homemade pizza on the grill? Come October when cooler weather sets in, it’ll be a whole different story.

What is a cooking tip that you would like to share with beginning cooks?
If you can read a cookbook, you can cook. Like so many others have said, don’t be afraid to try. Everyone burns something occasionally; it’s okay.  Oh, and this is very important, invest in really, really good knives and keep them sharpened.  They’ll last you a lifetime.

When you’re not cooking, what are your favorite pastimes?
Gardening consumes a considerable amount of my time as  does blogging and working on ARWB.  Hubby and I also spend most weekends at the lake or playing with our grandchildren.

What else would you like us to know about you?
Most of what you might be interested in is on the ARWB web site. If you get up REAL early and live within the viewing audience, you can watch me pretend to cook on THV11 This Morning twice a month—usually around 6:45. That’s AM by the way.

 

Caty Mills: Bloody Maria Shrimp {Foodie Friday}

Summertime means that it is officially grilling season!  This week I grilled up some Bloody Maria Shrimp.  It’s a Mexican twist on the classic Bloody Mary flavors that uses tequila instead of vodka.  I also added some chili powder and paprika to spice up the flavor profile and complement the smoky flavor you get from grilling.  These shrimp are a little sweet, a little smoky, and the kick from the lemon and tequila adds a great brightness and freshness to the dish. Serve these up as an appetizer with some frozen margaritas and you’ve got the perfect summer treat. 

Now, a little bit about this particular method of grilling. One of my favorite ways to grill shrimp is to throw them in a foil packet with a little bit of marinade.  It’s so much easier than sticking them on kabobs and I find that the shrimp cooks more evenly.  They also soak up more flavor from the marinade on the grill so there’s no chance of them drying out or getting too charred.  It’s an easy method for first time grillers and master grillers alike.

 

bloody maria shrimp from caty mills

   

It’s a Bloody Maria kind of day! Grilling shrimp on #ARWB #FoodieFriday

Click To Tweet

Bloody Maria Shrimp
Serves 4
Write a review
Save Recipe
Print
Ingredients
  1. 1 pound shrimp, peeled and deveined
Marinade
  1. 1 cup crushed tomatoes
  2. 1/4 cup olive oil
  3. 1/4 cup tequila
  4. 1 clove garlic, minced
  5. 1 tablespoon Dijon mustard
  6. 1 tablespoon Worcestershire sauce
  7. 2 tablespoons lemon juice
  8. 1 teaspoon hot sauce
  9. 1 teaspoon onion powder
  10. 1 teaspoon chili powder
  11. 1/2 teaspoon paprika
  12. 1 teaspoon salt
  13. 1 teaspoon pepper
  14. 1 lemon, sliced thin as garnish
  15. 1/4 cup parsley, chopped as garnish
Instructions
  1. Fire up your grill to medium heat.
  2. In the meantime, make the marinade. Add all of the ingredients for the marinade to a large bowl and whisk together to combine thoroughly.
  3. Add the shrimp to the bowl and marinate for 15 minutes.
  4. Make two foil packets using heavy duty foil. To do this, lay a large sheet of foil on a flat surface. Place half of the shrimp and a little bit of the marinade in the center of the foil. Then place a few slices of lemon on top. Bring the short ends of the foil together and fold twice to seal. Fold in the sides leaving some room for steam.
  5. Make another foil packet for the other half of the shrimp.
  6. Place the foil packets on the grill and grill over medium heat for 6-8 minutes.
  7. Remove the shrimp from the grill, open up the foil packets, and garnish the shrimp with a few fresh slices of lemon and the chopped parsley.
Notes
  1. Serves 4 as an appetizer.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

Caty

 

 Getting to Know Your ARWB Foodies

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

 
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 following recipes 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.

 

 

 

 

 

 

 

 

 

 

 

Amanda Farris: Toasted Walnut and Red Pear Salad {Foodie Friday}

toastedwalnutsalad

Its Sweet Summer Time!

We have already been enjoying lots of summer food, my favorite being grilled corn on the cob and homemade ice cream. But in the summer, we also enjoy lots of fresh salads especially this favorite, Toasted Walnut and Red Pear salad.  When I say favorite, I mean you will catch me in the kitchen with a fork and the big salad bowl cleaning up any last bit of it I can before I wash the bowl.

IMG_8985

 My mother in law first shared this recipe with me a couple of summers, and continues to tease me about how much I like it. I think I ate three helpings the first time she served it to me. And now, I’ve adopted it as a staple recipe of my own to share with friends and family.

 It’s simple and you will love it!

IMG_8999

Homemade Ranch Dressing:

  • Hidden Valley Ranch Mix™ (Do like I do and get  it in a bulk size from Sam’s Club; it’s well worth it.
  • Mayonnaise (The real stuff.)
  • Milk

Just follow the directions on the back of the package. I know, you thought it was going to be an intense homemade secret recipe. Nope. But, I do promise, it tastes so different and so much better than the stuff that comes out of the bottle. 

Try this simple summer salad from @amanda_farris1 for #ARWB #FoodieFriday

Click To Tweet

Toasted Walnut and Red Pear Salad
Serves 4
Write a review
Save Recipe
Print
Ingredients
  1. ½ cup- 1 cup toasted chopped walnuts (I lean on the 1 cup side, because I love the flavor.)
  2. 1head red leaf lettuce
  3. 2 red pears, sliced into wedges
  4. sharp Cheddar, grated
  5. homemade ranch dressing (I say homemade, because it’s all I like. But if you like the store bought, go for it. No harm done.)
Instructions
  1. Chop lettuce
  2. Top with red pears and walnuts.
  3. Sprinkle some sharp Cheddar cheese on top.
  4. Garnish with homemade ranch dressing.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
I know it sounds so simple and it is. But we love simple right? It makes life better.

But the flavor of the sharp cheese, toasted walnuts, and pears mixed together will have you running into the kitchen to whip up another batch of this salad to share with your family.

 Enjoy! 

Amanda Farris Embracing Grace

 Getting to Know ARWB Foodies
Follow the link to see what Amanda had to say.

Connect with Amanda:

 Amazing Grace and Living the Adventure

Instagram

Twitter

Shannon Magsam: Family Favorite Fruit Salad {Foodie Friday}

Fruit salad, nwaMotherlode

Just after Christmas last year, my parents sold their big, sprawling farmhouse and moved into a smaller place.

When I say their house, I really mean their home. It was a place my siblings and I — and our kids — all loved dearly. We might still be a little in shock that we don’t gather there for just-because weekends and holidays anymore.

We miss the pond for fishing and shooting fireworks over, the little dollhouse-like cabin where the grandkids played, the acres and acres for driving the Ranger.

I know my parents don’t miss the weed-eating, the mowing, the house upkeep, the pool upkeep, the upstairs/downstairs cleaning, et cetera. We know why it was necessary for our parents to sell the big house – and all the acreage — but I know I’m still in the mourning stage.

Since I live about three hours away, I haven’t had as much time to get used to the idea. I still picture my parents there at that house and it’s a little jarring every time I head to central Arkansas and we drive past the normal exit to go “home”.

But there is something that’s helping with the transition: family recipes.

Even though my parents aren’t at that particular place anymore, we can still go “home” when we’re all together, gathered around a dinner table that’s laden with certain foods like my mother’s turkey and dressing (she makes it year-round) or steak with lemon pepper or fried chicken (like only my mama can make).

And for dessert, maybe it will be just-out-of-the-oven oatmeal cookies, just-out-of-the-fridge cherry cheesecake, or tart lemon pie (my daddy’s favorite). Another crowd-pleaser dessert is my family’s fruit salad recipe. My mom, sister and sisters-in-law all love this one. It has lots of ingredients, but it’s easy to make. As always, just leave out anything you don’t like – and add more of what you do! {My husband doesn’t like coconut or pecans, so I left those items out of my latest batch.}

fruit salad shannon m foodie friday

@nwamotherlode ‘s Shannon M shares a family favorite on #ARWB #FoodieFriday.

Click To Tweet

Family Favorite Fruit Salad
Write a review
Save Recipe
Print
Ingredients
  1. 1 cup coconut flakes
  2. 1 cup chopped pecans (or your favorite nut)
  3. 1 cup mini marshmallows
  4. 1 cup red grapes, halved
  5. 1 - 1 1/2 cups bananas, sliced
  6. 2 cups maraschino cherries
  7. 1 large apple, peeled/diced
  8. 2 small cans mandarin oranges
  9. 1 container Cool Whip
  10. 16 ounces cream cheese, at room temperature
  11. 8 ounces sour cream
  12. 1/4 cup lemon juice
  13. 1/4 cup white sugar
Directions
  1. In a medium bowl, combine the lemon juice, sour cream, cream cheese and sugar. Mix {very} well. In a separate, larger bowl, gently combine coconut, pecans, apples, mandarin oranges, mini marshmallows, red grapes, bananas and cherries together.
  2. Add the fruit mixture to the lemon juice mixture and gently combine all ingredients. Lastly, fold in the whipped cream.
  3. Chill for at least one hour before serving.
  4. Serve garnished with extra cherries and chopped pecans on top.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

Shannon in peach

 

 Getting to Know Your ARWB Foodies

Shannon Magsam
NWAMotherlode

What food reminds you of childhood?
Probably my mother’s homemade oatmeal cookies. She always seemed to have those ingredients on hand when we were all craving something sweet after dinner.

What is your favorite international cuisine?
I’m in love with pizza of all shapes, sizes and flavors. I’m always in the mood for pizza 🙂

What is always in your refrigerator at home?
Sharp cheddar cheese, 1% milk for my morning hot tea, grapes, leafy greens for a salad, fresh eggs from my backyard chickens, and bacon.

What is your most used cookbook?
“We Gather Together” from the First United Presbyterian Church in Fayetteville. I used to write a feature for the Arkansas Democrat-Gazette called “Classy Cook” and one of my classy cooks, Elizabeth Lear, gave it to me.

What is your favorite kitchen gadget?
Probably my garlic press. It gives me great satisfaction to use.

Do you have a favorite food indulgence?  
My guilty pleasure is a sugarcookie and chocolate milk while leafing through books at the Barnes & Noble cafe.

What is your go-to ingredient that you use time and time again?
Cheese. Cheddar, cream, mozzarella, parmesan, bleu.

What is your favorite food meal to cook at home?
My favorite is Creamy Tomato Fettuccine (except I use bowtie pasta) and a stacked salad.

What is a cooking tip that you would like to share with beginning cooks?
Even peoplewhocook a lot sometimes make huge mistakes in the kitchen (they burn something, they accidentally leave out ingredients, the meal tastes just meh). In fact, the more you cook, the more mistakes you’ll make. But the more you cook, the more you’ll improve, too!

When you’re not cooking, what are your favorite pastimes?
Writing, reading, eating out, walking my poodle, hanging out with my husband and daughter.

What else would you like us to know about you?
That I love the Arkansas Women Bloggers community! Each blogger represents a special ingredient that makes the whole recipe even more delicious! (OK, that’s cheesy, but you know how much I like cheese.)

Connect with Shannon:
Facebook
Twitter
Instagram

Shannon Magsam is co-founder of nwaMotherlode.com, a website for mamas in Northwest Arkansas, and NWA Mom Prom, the ultimate girls’ night out. Shannon also moonlights as a freelance writer and PR specialist for a Fayetteville-based global firm. She was previously a newspaper reporter covering a broad range of topics, including crime, courts, business, education and food. Shannon and her husband, John, are lovin’ life with their 12-year-old daughter, three chickens, two cats, and 1 standard poodle.

Sarah Shotts: California Cobb Salad {Foodie Friday }

Most of my favorite recipes are tied to a certain time in my life. Eating them is just as much about the memories as the food. A bite of chicken dumplin’s can take me back to a cold February gathered around Mamaw’s crockpot. Tomato juice dripping down my hand from my tinga tostada transports me back to my summer studying abroad in Mexico. And California Cobb salad was my first taste of freedom.

CaliforniaCobb-1 sarah shotts

I was living away from my family for the first time completing a theatre internship in Washington D.C. My little foodie soul was soaking up all of the different cuisine (ranging far beyond the standard southern soul food I grew up on in Mississippi.) I was also exposed to a vibrant community of healthy eaters and learned that food could be good for you and delicious at the same time.

 One of my favorite places to drop by for lunch was a salad chain called “Chop’t”. (We seriously need one here in Arkansas. Someone start a petition.) They served almost any kind of salad you could imagine. My favorite was the California Cobb.

 I love making my own version with leftovers so it’s easy to assemble with minimal cook time.

 

CaliforniaCobb-2 (1)

 

Take another adventure with @sarahdshotts #ARWB #FoodieFriday #CaliforniaCobbSalad

Click To Tweet

California Cobb Salad
Serves 2
Write a review
Save Recipe
Print
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 cups spinach, chopped
  2. 2 precooked chicken breasts, diced
  3. 2 hard cooked eggs, diced
  4. 1 fresh tomato, diced
  5. 1 avocado, diced
  6. 2 strips precooked Petit Jean Bacon
  7. Crumbled blue cheese (to taste)
  8. Creamy salad dressing (like Ranch or Tzatziki)
  9. Pita Bread
Instructions
  1. Chop spinach.
  2. Dice chicken, eggs, tomato and avocado.
  3. Crumble Petit Jean Meats bacon.
  4. Assemble toppings on bed of spinach. Add blue cheese to taste.
  5. Top with a creamy salad dressing of your choice. You could use ranch or add a splash of milk to your favorite tzatziki recipe to make that into dressing.
  6. Pop pita bread in the microwave for a few seconds (wrapped in a damp paper towel) to make it nice and warm. Quarter and serve with salad.
Notes
  1. Optional: I went the “pretty” styling route for this photoshoot, but to be honest this isn’t how I usually assemble my salad. I love to toss the whole salad in dressing before serving so there’s a little bit of everything in each bite. After all, that’s how they do it at Chop’t. 😉
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

sarahshotts-200x200

 

Getting to Know Your ARWB Foodies

Sarah Shotts

Love Letter to Adventure

What food reminds you of childhood?
Cranberry Orange Relish. Every holiday season my sister and I would stand shoulder to shoulder on the kitchen stool as we made this by hand with our mother.

What is your favorite international cuisine?
Tinga. I had the opportunity to study abroad in Mexico for my last semester in undergrad. We lived with families and our madre was an excellent cook!  My favorite dish there was Tinga… a tomato &ch

ipotle s

hredded chicken served on tostadas with blackrefried beans, crema, and fresh avocado.

What is always in your refrigerator at home?.
Milk for tea. 😉

What is your most used cookbook?
Pioneer Woman Cooks

What is your favorite kitchen gadget?
Granny Fork

Do you have a favorite food indulgence?  
Filling up on queso, chips & sweet tea before the food ever arrives at a Mexican restaurant.

What is your go-to ingredient that you use time and time again?
Avocado

What is your favorite food meal to cook at home?.
What I call my “Superhuman Breakfast” to start the day off right… steamed sweet potatoes & spinach, scrambled eggs & leek and horseradish sauerkraut.

 What is a cooking tip that you would like to share with beginning cooks?
To save time cooking with boiling water start the water off in the kettle first and pour the boiling water into a heated pot. (Learned this one from Jamie Oliver.)

When you’re not cooking, what are your favorite pastimes?
Reading, Traveling & Exploring NW Arkansas

What else would you like us to know about you?
I climbed the Pyramid of the Sun in a pair of black converse.

 

Connect Sarah:
Twitter
F

acebook
Instagram

Karen Weido: Crawfish Corn Bisque {Foodie Friday}

crawfish corn bisque tingsmom for foodiefriday arwb

For as long as I can remember, I have had a love of seafood. Give me some restaurant options and I’ll always pick the seafood one. Put some fish, shrimp or crawfish on my plate, and I’ll eat until I simply can’t place another bite into my mouth. There was no doubt, of course, that I was going to really like this Crawfish Corn bisque.

With all that being said, the one thing I was most excited about when my brother-in-law announced his move to SouthLouisiana was getting to visit and eating some real Cajun-style seafood. Our first visit was not long after they moved, and I have to admit I was pretty disappointed in our meal options. But visit after visit our food options definitely improved.

Then on our most recent visit to Cajun country, my sister-in-law served Crawfish Corn Bisque. It was a recipe that had been given to her by a lady in their church, so I knew before I ever took my first bite that it was going to be delicious. And I was not disappointed.

I quickly jotted down the recipe for myself to bring back home to southArkansas. Of course, I’ve never been able to make it taste exactly like it does in southLouisiana, but it’s close enough to make me a happy seafood lover now and then.

 

Put this quick & easy Crawfish Corn Bisque from @tingsmom in UR reg dinner rotation. #ARWB

Click To Tweet

Crawfish Corn Bisque
Serves 8
Write a review
Save Recipe
Print
Ingredients
  1. 1 white or yellow onion, diced
  2. 1 green bell pepper, diced
  3. 1 stalk celery, diced
  4. 1 can tomatoes with green chilies such as Rotel
  5. 1 15-ounce can cream-style corn
  6. 1 15-ounce can whole kernel corn (do not drain)
  7. 4 ounces processed cheese such as Velveeta
  8. 8 ounces cream cheese
  9. 1 pint heavy cream
  10. 1 quart Half & Half
  11. 1 pound frozen cooked and peeled crawfish tails, thawed
Instructions
  1. n a large stock pot, sauté the vegetables until just tender.
  2. Add the Rotel tomatoes, both cans of corns, the Velveeta and cream cheese; stir until fully melted.
  3. Add remaining ingredient and season to taste (We like Cajun seasoning but salt and pepper will work.)
  4. Simmer until desired thickness
  5. Serve as is or over prepared rice or corn chips,
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

karen weido

 

Getting to Know Your ARWB Foodies

Karen Weido
Ting’s Mom

What food reminds you of childhood?
Fish sticks with Mac & Cheese. I’m an extremely picky eater, and growing up this is about all I would eat. So basically, this was my meal every single day.

What is your favorite international cuisine?
Italian. I could eat pasta all day long. I love it!

What is always in your refrigerator at home?
Milk and sweet tea

What is your most used cookbook?
My own. When I got married mine and my husband’s families gave us family recipes on index cards. I put them in a photo album and I use it more than anything when I’m cooking.

What is your favorite kitchen gadget?
I don’t even know what it is called, but it is a smasher thing I got from Pampered Chef. It breaks up ground meat, shreds cooked chicken, purees tomatoes, etc. I use it almost daily.

Do you have a favorite food indulgence?  
Buttery breads. I just can’t stop.

What is your go-to ingredient that you use time and time again?
Cajun seasoning. It doesn’t matter what I’m cooking, it gets a dash of Ccajun seasoning. I was visiting family in New Iberia and found a homemade one that I love. Every time our family gets together, I get them to bring me several bottles of it.

What is your favorite food meal to cook at home?
Fried deer steak with mac & cheese and mashed potatoes. My entire family loves it and you can’t go wrong with that combo..

What is a cooking tip that you would like to share with beginning cooks?
Learn by screwing up! When I got married I could only cook mac & cheese and scrambled eggs. I’ve learned from experimenting and serving some really bad meals.

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

What else would you like us to know about you?
I’m hardly a Foodie! I don’t eat fruits or vegetables, and I’m doing good to get food on the table each night. But when I find a recipe I love, it gets added to my cookbook and then I work to make it the best I can.

Connect with Karen:
Twitter: @tingsmom
FB: Ting’s Mom Blog
FB: Karen Weido
Instagram: @tingsmom

 

Amy James: Herb Butter Grilled Pork Tenderloin {Foodie Friday}

One of my favorite parts about summer is the long evenings perfect for dinners with friends and neighbors. We’ll throw almost anything on the grill, but pork tenderloin is frequently on the menu when we entertain.  

Grilling pork tenderloin could not be simpler.  I use the 7-6-5 method, which refers to the amount of time each side gets.  With the burners on high, grill the pork seven minutes on the first side, six minutes on the second side, and then five minutes with the grill turned off and the lid closed.  It comes out around 150 degrees, which is perfectly cooked for us (USDA recommends a minimum of 145 degrees).   As always, let any grilled meat rest at least 10 minutes before slicing.  

amy james pork tenderloin for foodie friday arwb

 

Take this to your grill and butter it! #ARWB #FoodieFriday

Click To Tweet

Herb Butter Grilled Pork Tenderloin
Serves 4
Write a review
Save Recipe
Print
Ingredients
  1. 1 pork tenderloin
  2. salt and pepper to taste
  3. 2 tablespoons assorted fresh herbs, chopped (rosemary, sage, thyme, chives)
  4. 3 tablespoons unsalted butter
Instructions
  1. Sprinkle salt and pepper liberally over both sides of the pork tenderloin.
  2. Over high heat, grill the pork 18 minutes, according to the 7-6-5 method. Seven minutes on the first side, 6 minutes on the second side, then 5 minutes with the grill off.
  3. To make the herb butter, soften 3 tablespoons unsalted butter in the microwave.
  4. Stir in about 2 tablespoons of chopped fresh herbs and a pinch of salt.
  5. Spread the butter over the pork when it comes off the grill and wrap the tenderloin in foil to allow the butter to melt all over the pork while it rests.
  6. Slice the pork tenderloin into 1/2 inch slices for serving
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

amyjames

 Getting to Know Your ARWB Foodies

Amy James
Our Everyday Dinners

What food reminds you of childhood?
Chicken Spaghetti always reminds me of big church potlucks and cold winter nights. It’s really a comfort food for me. I have a Chicken Spaghetti Makeover recipe that is fabulous.

What is your favorite international cuisine?
. Mexican food, hands down. Who doesn’t like a dinner that starts with chips and salsa?

What is always in your refrigerator at home?
Milk, butter, and eggs. With these ingredients you can make a meal or a dessert.

What is your most used cookbook?
The Gourmet Cookbook. It’s tried and true recipes from Gourmet Magazine.

What is your favorite kitchen gadget?
The microplane.

Do you have a favorite food indulgence?  
French fries.

What is your go-to ingredient that you use time and time again?
I believe that a pinch of salt makes everything taste better.

What is your favorite food meal to cook at home?
Spaghetti. Only because I know my kids will always be happy with the meal.

What is a cooking tip that you would like to share with beginning cooks?
Just get in the kitchen and practice, and don’t be afraid to make mistakes.

When you’re not cooking, what are your favorite pastimes?
spending time with family, snow skiing, and chain watching Netflix

Connect Amy:
Twitter: @everydaydinners
FB: Amy James
FB: Our Everyday Dinners
Instagram: @oureverydaydinners

 

 

 

 

 

Amy is a wife, mother, home cook, amateur gardener and MBA who blogs at Our Everyday Dinners. She chronicles her success and struggles in the kitchen preparing healthy and del icious dinners

She started cooking much more for her family eight years ago after Kate was born, and now, every night after she cooks, she snaps a photo of what she made her family for dinner. She uses her blog to inspire people to cook healthy and delicious meals for their families. for her family of 5, which includes her husband, John, and children, Kate, Abby and Alex.

Amy’s blog has been featured on iVillage, Dole.com, Tasty Kitchen, KNWA, Yummly, BlogHer, Marzetti Kitchens, FoxNewsEdge, Parents Playground, NWAMotherlode, Arkansas Women Bloggers, and numerous blogs.

Amanda Fiveash: Ham Stuffed Chicken Breasts {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.

Growing up in Arkansas, we were always excited when we knew Petit Jean meats were  being served.  Petit Jean really is synonymous with Arkansas, my memories are almost as thick as shelling purple hull peas with my family on our front porch.  Whenever my mom would bake a Petit Jean ham, we would be so excited to eat on it for days.  Mother would serve some leftover for sandwiches, but most of the leftovers were used to serve up some of our favorite meals.

I have followed in her footsteps in as many ways as possible and today, make many of those same meals.  One of my family’s favorites is when I use leftover ham slices to stuff chicken breasts, you can even add some cheese to make it is somewhat like a chicken cordon bleu.  It is really simple and even more so as I have found my family prefers it without breading. 

You really only need a few simple ingredients to make a delicious main course your family will be asking for again and again.

petit jean ham stuffed chicken breast recipe

 

Ham Stuffed Chicken Breasts
Write a review
Save Recipe
Print
Ingredients
  1. 4-5 chicken breasts or cutlets
  2. 4-5 Petit Jean ham slices
  3. 4-5 cheese slices (Swiss or another sharp cheese)
  4. 1/2 teaspoon garlic powder
  5. 1/2 teaspoon onion powder
  6. 1/4 teaspoon dried thyme
  7. 1/4 teaspoon and pepper
  8. 1-2 tablespoon olive oil
Instructions
  1. Begin by preheating your oven to 350 degrees.
  2. If you are using full chicken breasts, cut the thickest part of the chicken breast in half. If it is still over an inch thick, sandwich it between two pieces of parchment paper and use a meat tenderizer to help flatten it a bit.
  3. Next layer a piece of ham followed by a slice of cheese.
  4. Starting at one end, begin to tightly roll the chicken in. Once you have rolled it, you can secure it with baking twine or toothpicks.
  5. Place into a baking dish. Drizzle with olive oil and then desired spices.
  6. Depending on the thickness of your chicken breast, bake 35-40 minutes or until 160 degrees internally. The cheese should be melted and dripping.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

It really is such a simple dish to prepare and yet the taste is amazing!  My family loves it to be served with homemade macaroni and cheese, baked beans and vegetable sticks.  The hardest part might indeed be deciding what to serve alongside these delicious stuffed chicken breasts!

You can also make more than what you need and freeze them for later.  In this case I would suggest not using toothpicks or removing them once you flash freeze the chicken breasts.  To freeze, after you have added your spices, place in a single layer on a flat sheet into the freezer.  After 30-45 minutes, remove from the freezer and gently place in a freezer bag.  This should allow you to remove just the amount you wish to prepare next time.  If frozen, bake an additional 15-20 minutes.

#ARWB loves sharing our ideas 4 @petitjeanmeats prducts on #FoodieFriday. @ourhomemadelife

Click To Tweet

amanda fiveashGetting to Know Your ARWB Foodies

Amanda Fiveash
Our Homemade Life

What food reminds you of childhood?
There are oh, so many!
Cheese dip-my Mother’s favorite!
Strawberries-we use to pick them and eat more than made it into our baskets.
Purple hull peas-takes me back to sitting on the front porch and shelling them until my fingers were purple. Good times, great food and  cherished memories are brought back when I smell them cooking.

What is your favorite international cuisine?
Mexican food has always been one of my favorite types of cuisine. It is amazing to me that they can use such simple ingredients (beans and rice) in so many dishes to make them delicious and flavorful.

What is always in your refrigerator at home?
Almond milk, goat cheese, carrots and celery

What is your most used cookbook?
It is one my mother gave me when I got married; it has a few of her notes added in the pages.

What is your favorite kitchen gadget?
Hard one…there are so many but I have to say I have a deep love for my slow cooker. It saves me on so many days!

Do you have a favorite food indulgence?  
Chocolate! Anything with chocolate in it 🙂

What is your go-to ingredient that you use time and time again?
Coconut oil, it is amazing!

What is your favorite food meal to cook at home?
Pasta. My kids are always asking for spaghetti and meatballs.

What is a cooking tip that you would like to share with beginning cooks?
.Don’t be afraid to try. You will never know if it will be something amazing if you don’t attempt it. And it doesn’t always look pretty, but that doesn’t mean it isn’t absolutely delicious!

When you’re not cooking, what are your favorite pastimes?
I love to craft. My children and I are excellent creative mess makers.

What else would you like us to know about you?

While I am not a chef by any means, I love to take simple natural ingredients to feed my family wholesome meals. As a homeschooling family, we spend a lot of time in the kitchen and love to bake even more than we love to cook. My door is always open, but you are likely to find a pile of dishes in the sink. I firmly live by, “Please excuse my messes, we are busy making memories.”

Amanda was born in Arkansas and although lived in several other states, returned home to put down roots before starting her own family in Northern Arkansas.  Her blog, Our Homemade Life is a creative outlet to share her adventures in motherhood from making messes with crafts and in the kitchen to homeschooling and their love of family travel

Connect with  Amanda:
Twitter: @ourhomemadelife
FB: Our Homemade Life
Instagram: @ourhomemadelife

 

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
Write a review
Save Recipe
Print
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
Write a review
Save Recipe
Print
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!