I was raised on bacon wrapped water chestnuts and bacon wrapped scallops. Mother always served them when she entertained, which was quite often. I learned to love anything wrapped in bacon, and these bite size goodies are protein packed and hit the spot. This is a recipe that George and Ann Hartley learned while at…
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Mac Farms, established in 2009 by locals Jen and Andy McAlexander, grow and distribute the highest quality, locally grown herbs and vegetables available in South Walton. Located in Point Washington, the McAlexander’s use the hydroponic style of farming that they learned from Stan Meadows, a local vegetable farmer. The actual farming process takes place at the front…
Read MoreChef Nick Farkas enjoys living in Pensacola but often misses his hometown and the food. He is a transplant of Indiana and says “Many transplants from Indiana and other portions of the Midwest miss the same thing, the beloved breaded pork loin. This version isn’t served as a sandwich or with mashed potatoes and gravy,…
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One of my Favorite things to do on a Saturday morning is visit my local Farmers Market. Looking for the freshest Eggplant, I can’t wait to head home to put together this cheesy concoction of layered goodness. I also prefer to make my own tomato sauce and use canned or jarred San Marzano tomatoes if…
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Helpful Hints: – The pan. Every Southerner knows that a cast iron skillet is the way to go. If you don’t have one passed down by generations, start your own tradition and get one from Lodge Cast Iron. They’re great for frying chicken, baking cornbread, stews, and greens! -The chicken. A Free-range, preferably organic chicken…
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Yield: Makes 10 to 12 servings Recipe Time Hands On: 25 Minutes Total: 1 Hour, 10 Minutes Ingredients 3 pounds yellow squash 1/2 cup chopped sweet onion 1 1/2 teaspoons salt, divided 1 cup grated carrots 1 (10 3/4-oz.) can reduced-fat cream of chicken soup 1 (8-oz.) container light sour cream 1/4 cup chopped fresh…
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A Sicilian dish first concocted by Italian Fisherman in San Francisco, Cioppino is a saffron based seafood stew made with shrimp, fish, mussels and other seafood. The secret to classic bruschetta is stale bread. 2 servings Ingredients: 2 tablespoons olive oil 2 cloves garlic, chopped 2 tablespoons butter 1/4 cup fresh basil Italian seasoning, a…
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Serves 6 For the Sauce: 2 pounds fresh, ripe tomatoes, prepared as described below, or 2 cups canned imported Italian tomatoes, cut up, with their juice 5 tablespoons butter 1 medium onion, peeled and cut in half Salt to taste 1 to 1 1/2 pound pasta Freshly grated parmigiano-reggiano cheese for the table Preparation: Put…
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Ingredients: 2 cup quartered cherry tomatoes 1/3 cup thin sliced red onions 2 tablespoons chopped basil 1 tablespoon chopped parsley 1 clove garlic, smashed 1 cup ex virgin olive oil 2 tbsp red wine vinegar course sea salt and cracked pepper Preparation: Vigorously mix all of the following together with a whisk, and be sure…
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Makes 8 appetizer sandwiches Ingredients: 1 1/4 cup Honey Dijon mustard 8 pieces Soft pumpernickel rolls, split 8 slices 1/4 inch thick smoked mozzarella cheese* 8 slices seedless watermelon the same size as the cheese 1 cup fresh alfalfa, sunflower or your favorite sprouts Preparation: Spread the mustard on each of the cut sizes of…
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Ingredients: 3 oz butter or goat butter if you can find, cubed and softened 3 oz very fresh goat cheese (chevre) softened, like Belle Chevre 1/2 cup of powdered sugar (I used homemade – so not quite as fluffy. Use less if using store bought) pinch of sea salt Preparation: Mix well and serve with…
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