Tag: salad

Debbie Arnold: Tomato, Peach and Basil Salad {Foodie Friday}

Peach season in Arkansas is absolutely one of my most favorite times of the year. Yes, I love strawberries. But we can get some decent organic ones, albeit NOT the best, strawberries year round. Really nice blueberries, blackberries and raspberries are generally always available, But peaches? Not so much. Which makes me anticipate their goodness even more.

With summer winding down, the last of the tomato and peach harvests and still providing just enough fruit to make this gorgeous and tasty salad. Why not stir up a bowlful today for one last bite of summer deliciousness? READ MORE

Tomato, Peach and Basil Salad with Balsamic Vinegar Drizzle

 

Rachel Hough: Cooking Our Way Through the World Cup

Each year that there is a World Cup tournament (men or women), we have made a tradition of cooking our way through the tournament. We find that it is a way to add new flavors and dishes to our repertoire in the kitchen.  My girls and I pick a team for the day and then cook from that country. It has resulted in some of our most favorite family recipes. These are the recipes that we have tried for the 2018 FIFA World Cup. READ MORE

 

Saladu Nebbe â?? Black Eyed Pea Salad

 

rachel hough

 

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.

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Tasty Tuesday: All They’re Cracked Up to Be – Eggs

EGG-CELLENT FACTS 

  • 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

 

Tasty Tuesday: Strawberry Season 2

 

 

TALYA BOERNER: NANA’S STRAWBERRY CAKE

Alrighty. After baking the worst strawberry cake ever for my son’s 21st birthday (read about it HERE , or we can just pretend it never happened…), I’m going back to our old family recipe. Nana’s Strawberry Cake. Straight from her vintage recipe box. READ MORE

 

 

AMY GRAMLICH: STRAWBERRY-PRETZEL DESSERT

One of my coworkers brings a yummy strawberry pretzel dessert to the teachers’ lounge for potlucks and at other times just because she’s awesome like that. For a while, I have been thinking I wanted to make it at home. I decided it would be a fun dessert to make with Scooter Britches for this month’s Kids’ Kitchen post. READ MORE

 

 

ANITA STAFFORD: STRAWBERRY MARGARITA CAKE

I know some people are anti-mix, but I think mixes can serve a great purpose when you need something good in a hurry. This cake utilizes a regular cake mix along with strawberry flavored margarita mix, and the result is amazing. This cake smells so wonderful, just like fresh strawberries. In fact, if you sliced a few fresh strawberries to garnish the top of the cake, no one would be the wiser, I’m sure. This cake is quick and easy to make, plus it is a taste pleaser. READ MORE

 

 

DEBBIE ARNOLD: STRAWBERRIES with LEMON CURD

When the Benton Junior Auxiliary published its Calico Cupboards cookbook, my recipe for Tart Lemon Jelly was included along with my homemade gingerbread. I loved the contrast of flavors of the lemon curd and the spiciness of the gingerbread together. Since then, I’ve used lemon curd in so many ways—crepes, trifles, and in this very simple dessert with fresh strawberries, homemade whipped cream. READ MORE

 

Tasty Tuesday: Strawberry Season

TALYA BOERNER: GRILLED POUNDCAKE WITH FRESH STRAWBERRIES AND BASIL

Grilled poundcake with strawberries and basil is that special sweet something you need for your 4th of July celebration. This dessert is super simple to make, especially since you’re already planning to fire up your grill for the holiday. Right? READ MORE

 

JULIE KOHL: STRAWBERRY SKILLET CRISP

Yet there are few dishes that can satisfy the senses quite like my Strawberry Skillet Crisp. The berries are cooked to a warm, gooey perfection and the topping is sweet, crunchy and buttery. It’s like being wrapped in a hug by your grandmother with a single mouthful.

Best of all, this dessert cooks up great in a cast iron skillet and nothing says home cooking quite like a cast iron skillet. READ MORE

 

 

ANITA STAFFORD: STRAWBERRY MUFFINS

Fresh strawberries are an appealing fruit with numerous health benefits. Strawberries are in season and abundant right now, so they are a great choice for eating fresh or for using in recipes. This muffin recipe is rich with buttermilk, but not too sweet, allowing the strawberries to take center stage. I baked these for breakfast, but I predict I will be having another one for a snack later today. READ MORE

 

 

DEBBIE ARNOLD: BLUEBERRY, STRAWBERRY AND CHICKEN SALAD WITH BLUEBERRY VINAIGRETTE

Spring has finally arrived (I hope!) in Arkansas. Our strawberries are just finding their way into the local markets, and they’ll be finding their way into lots of dishes at our house. This Blueberry, Strawberry and Chicken Salad uses my  Blueberry-Basil Vinegar that I love, love.  (The blueberry pickles it makes are super added to your salad.) READ MORE

Tasty Tuesday: Serving up Spring

 

CREAMED CARROTS AND CAULIFLOWER via Talya Boerner

TALYA BOERNER: SPICY CREAMED CARROTS AND CAULIFLOWER

Hey everyone! If you’re looking for a healthy, flavorful substitute for mashed potatoes, my recipe for spicy creamed carrots and cauliflower is a winner. It has a back-end spicy kick and very few calories. Hello, gluten-free, dairy-free, and vegetarian.

Yes, I like mashed potatoes with cream gravy just like the next normal person. I’m a fan of mashed sweet potatoes, too. But my spicy creamed carrots and cauliflower makes a tasty side dish without all the calories. Try it with roast chicken or grilled pork chops. Yum. READ MORE

POUND CAKE COOKIES VIA ANITA STAFFORD

ANITA STAFFORD: POUND CAKE COOKIES

Spring has arrived, and these Pound Cake Cookies are perfect for the events that come with springtime. If you’re hostessing a tea or a shower this spring you may want to serve a tray of these buttery little morsels. READ MORE

Strawberry Salad via Amanda Farris

AMANDA FARRIS: STRAWBERRY SALAD

Arkansas strawberries are ready so we have been eating all things strawberry at our house. Strawberry shortcake, strawberry salad, strawberry smoothies, strawberry muffins and anything else we can think of to put a strawberry in.

Strawberry stands are a huge part of my monthly budget this time of year. I just can’t stop myself from stopping at one to buy some local berries from local farmers. READ MORE

Tasty Tuesday: The Easter Edition

What are your family traditions for Easter dinner celebrations? Today’s Tasty Tuesday offers a few suggestions from our ARWB family.

 

deviled eggs via anita stafford

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

 

EASTER dinner menu via Jennifer Maune

 

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

 

Egg and Herb Salad via Julie Kohl

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

 

FANCY RASPBERRY SMORES vis Talya Boerner

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

 

 

Debbie Arnold: Fresh Raspberry Sorbet {Foodie Friday}

Throughout June we’ve been celebrating tart, red-ripened, delicious raspberries, and I’ve been humming “Raspberry Beret” the entire month. Can’t help it, y’all.

Now you’re humming along as well, I bet. Or singing. I admire you if you are.

One of our favorites for the short summer season of fresh raspberries is a Fresh Raspberry Sorbet. Less caloric than an ice cream, sorbet tempts you into thinking you can eat it with abandon. Well, maybe not. But it is light and refreshing on the palate.

raspberry sorbet dining with debbie

And it’s summer. And the raspberries are in season. To find out how I make my Fresh Raspberry Sorbet, read more.

There have been so many delicious raspberry recipes this month. I hope you’ve taken the time to give them a try and to thank our Foodie Friday participants for going the extra mile to share those with you.

Remember Jeanetta’s Choco-Raspberry Micro Cake? Bet that’s making your mouth water about now! Go ahead. You can make this in no time.

jeanetta darley choco raspberry micro cake

Renee and I pretty much had the same idea of bringing that raspberry goodness to a sorbet. I’m thinking you should try both — twice the love, ya’ know.

After eating our fill of cake and sorbet, Connie and Lyndi helped us out by bringing something healthy to the table. I’m thinking Connie’s Quick Raspberry Muffins would make a nice addition to a Fourth of July breakfast or brunch,

raspberry quick muffins

and Lyndi’s Raspberry-Spinach Salad would start off any Independence Day dinner with tons of flavor and goodness.

raspberry spinach salad nwafodie

Have a safe and enjoyable holiday. Thanks.ya’ll.

 

 

You just knew I would.

James Moore: Choose Your Garnish Ramen Salad

Our Foodie Friday post this week is brought to you by none other than Busvlogger (aka James Moore).

I developed this simple version of Ramen Salad for busy families with picky kids. If someone you’re serving can’t even, with the green onions, leave them out and reserve them as a garnish. I also give you a few pointers for add-ins that make this salad a lot of fun.

 

James Moore: Choose Your Garnish Ramen Salad

Ingredients

    Salad
  • 2 packages Ramen noodles
  • 1 14- ounce package coleslaw
  • 1 bunch green onions (greens chopped)
  • 1 6-ounce can black olives
  • 1 cup sliced almonds
  • 1 8-ounce can sliced water chestnuts
  • 1 cup sunflower seeds
    Dressing
  • 1/3 cup white vinegar
  • 1/3 cup sugar
  • 1 cup canola oil
  • 1/8 teaspoon garlic powder
  • 2 packages chicken seasoning from Ramen package
    Garnishes
  • 1 cup edamame
  • 1 15-ounce can Mandarin orange segments, halved
  • 1/4 cup cilantro
  • ed pepper flakes

Instructions

  1. Cook noodles as directed on package (or leave crunchy). Drain; let cool.
  2. In a large bowl, mix all dressing ingredients until sugar is dissolved.
  3. Combine all ingredients except garnishes and crunchy noodles. Chill.
  4. If you chose to keep noodles crunchy, incorporate just before serving. Present garnishes alongside your salad.
  5. You can really get creative with your garnishes.
  6. Try panko or, heck, crunch up your favorite chips; wouldn't crushed Takis be interesting?
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