Spicy Black Beans

I love black beans, Hubby, not so much. This is the man who dearly loves his pinto beans, so go figure on the black ones!  For my THV11 segment this

Read More

Save the Stems! Southern Collard Greens

If you’ve read my bio you know that I learned to cook from two of the best — my grandmothers. These ladies were known throughout our home county as two

Read More

Cherry Salsa

February is National Cherry Month, but I’m not sure the gurus who assign those titles got this one right.  And being that I want to make every cherry recipe I

Read More

Kitchen Basics: Roasted Brussels Sprouts

If the only way you’ve ever had brussels sprouts was when they were boiled to death, then you haven’t really had brussels sprouts. No wonder you didn’t like them. Give

Read More

Cheesy Poblano Cauliflower Rice {Low Carb}

For all of you cauliflower haters out there — here’s your dish! Cheesy Poblano Cauliflower Rice will change your mind with the first mouthful. It’s so dang good, I really could

Read More

Cauliflower Rice Pilaf

I’ve been an ardent reader of Eating Well since it was first published. The January/February 2017 issue contained several recipes I earmarked to try, the first being this amazing Cauliflower Rice

Read More

Cheesy Frosted Cauliflower {Low Carb}

This is one of the earliest “fancy” dishes I first tried out on Hubby shortly after we married. Needless to say, he was skeptical–perhaps extremely so. Cauliflower to a meat

Read More

Thanksgiving: It’s All About the Sides, Y’all

Now don’t get me wrong. I mean I do love the tradtion of the Thanksgiving turkey, but what I really look forward to are the sides. Even more than the

Read More

Petit Jean Meats Favorites for THV11

This week’s THV11 This Morning segment focuses on one of my favorite Arkansas producers, Petit Jean Meats. In business since 1922, this family-owned business, produces the finest traditional Arkansas flavor

Read More

Easy Homemade Ravioli and Tortellini for National Pasta Month

You know in our never ending quest to celebrate all things food, we set aside days, weeks and even months to showcase everything from aardvark (I serious hope not!) to

Read More