Sips and Small Bites
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 in its ham, bacon, sausage and many...
Kids in the Kitchen: Halloween Treats
I love, love "playing" with kids the kitchen, especially Perfect Boy and Perfect Girl, of course. I just don't get to do it often enough now that their social schedules are what they are. Like my sweet PG told me recently, "I'm just a...
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 zucchini. October brings us National Pasta Month. I suppose it gets to have...
Celebrating National Rice Month on THV11
I love Arkansas and I love promoting and supporting our Arkansas farmers and producers. Many of you already know that I am a Brand Ambassador for Riceland Foods and while I receive compensation for the work I do for them, I really enjoy doing...
Lime Vinaigrette with The Easiest Salad in the Whole Wide World
There's only one problem with this lime vinaigrette. Well, maybe two problems. You really must use fresh lime juice which means you need to have limes on hand. Just a heads up. It's so doggone good you'll be hunting for more and more ways to use...
Basil-Oregano Pesto {Kitchen Basics}
Pesto is such an easy condiment to make IF. If you have access to beautiful and bountiful basil (if it's a basil-based pesto, that is) which, fortunately I do this summer. And years ago, oregano decided to become a much welcomed "ground cover"...
Parmesan-Herb Dipping Oil {Kitchen Basics}
Do you dip? No, silly, not THAT kind of dip. Yuck! (If you live around "good ol' boys, you know what I mean. If you don't, well...sorry you're missing out on the good ol' boys, but be glad you're NOT experiencing their dipping.) I mean the good...
How Hot is That Pepper Anyway? {Kitchen Basics}
I've had several people ask me why I always make my jams and jellies with habanero (not habañero) peppers since they are so doggone hot. In fact, they're blazing! Well, you know I like spicy, and I like heat. But...I don't ALWAYS use habaneros....
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