Our July issue featured the story behind Hannah’s Bananas, a Little Rock-based dipped-banana operation dreamed up by Hannah Thomas. Here, she shares her recipe for her gluten-free banana bread—a baked treat that will please the palate year-round.
…
Curried Chicken Salad
In our March issue, event designer JoBeth McElhanon of Lilias & Olive set a table—and a menu—for the “Here Comes the Sun” feature. She shared the recipe for her Almond Strata in the story, and now she is graciously sharing this easy-to-make, healthful Curried Chicken Salad that’s perfect for a spring soirée. Read the full story along with the rest of our March issue here.
CURRIED CHICKEN SALAD
SHOP
3 cups shredded chicken
½ cup mayonnaise
3-4 green onions chopped, green included
2 ribs celery, diced
1 ½ teaspoons curry powder
1 teaspoon honey
1 tablespoon lemon juice
1 teaspoon dijon mustard
¼ cup golden raisins
½ cup red grapes, halved
½ cup slivered almonds, toasted
salt and pepper, to taste
PREPARE
Add shredded chicken, mayonnaise, onions, celery, curry powder, honey, lemon juice and mustard to a medium bowl, and mix until combined. Fold in additional ingredients and season with salt and pepper to taste. Chill for 1-2 hours to allow flavors to marry. Serve in in a scooped-out avocado half or on a butter lettuce leaf.
Enjoy!
More to the Menu: A Haunting Affair
In our October 2024 issue, event planner Meredith Corning shared a soirée inspired by the works of poet and short story writer Edgar Allan Poe—perfect for an elevated All Hallow’s Eve affair with fellow bibliophiles. Here, she and Vibrant Occasions Catering share the recipes for their “Raven” Grilled Cheese sandwich and Charcoal Black Bread. Check out our October edition for the full story, including the recipe for “The Masque of the Red Death” Creamy Tomato Bisque.
The Raven Grilled Cheese Sandwich
Shop
2 slices Charcoal Black Bread (see recipe below)
1 slice Muenster cheese
1 slice Swiss cheese
2 tablespoons basil pesto sauce
1 tablespoon grapeseed oil
1 tablespoon butter
Prepare
Heat a cast iron skillet over medium high heat. Add oil and butter and melt. Dip one side of each slice of bread slices into the oil/butter mixture. Spread the non-buttered side of the bread with the basil pesto sauce and top with cheese. Put the other slice of bread on top, buttered side up, and place in the heated skillet. Cook until cheese is melted and bread is crusty. For the full effect, use a raven-shaped cookie cutter to cut out the sandwich.
Charcoal Black Bread
Shop
5 ½ to 6 cups all-purpose flour, separated
3 tablespoons sugar
4 ½ teaspoons active dry yeast
2 teaspoons salt
1 ½ cups water
½ cup milk
3 tablespoons butter
3 tablespoons activated charcoal
Prepare
Preheat oven to 400ºF. In a mixing bowl, combine 2 cups of flour with sugar, yeast, and salt, and set aside. Microwave water, milk, and butter until temperature reaches 120ºF. Add to the flour mixture and mix at medium speed for 3 minutes, scraping sides of the bowl as you go. Add 1 cup of flour and activated charcoal and mix for 2 more minutes. Mix in 2 ½ more cups of flour.
Knead dough for 6-8 minutes, using an additional ½ cup of flour, if necessary. Form into a ball, then place in an oiled bowl and cover with a towel for 10 minutes. Roll into a log and place in a greased, deep loaf pan. Cover and allow to double in size, roughly 45 minutes, then bake for 20 minutes.
Once the bread sounds hollow when thumped, run a knife along the sides to release it from the pan.
Read the full story from the October 2024 issue of At Home in Arkansas here.
Erin Wilson’s Pistachio Cake
In our December 2023 issue, we share Erin and Josh Wilson’s classic Clarksville home decked for the holidays. Here, get the recipe for the family’s pistachio cake, a special tradition passed down from Erin’s great-grandmother. Read more of our December 2023 issue here.
Erin Wilson’s Pistachio Cake
SHOP
1 package of white cake mix
5 large eggs
1/2 cup oil
1/2 cup sugar
1 cup water
1 package pistachio-flavored instant pudding mix
3/4 cup dark chocolate syrup
1/2 cup chopped pecans
1/2 cup mini semi-sweet chocolate chips
green food coloring (optional but festive)
PREPARE
Preheat oven to 375º degrees. Mix cake mix with eggs, oil, sugar, water, and pistachio pudding mix until well blended. Transfer one cup of cake mixture to a separate bowl, add dark chocolate syrup, and mix well. To your remaining cake mixture, add green food coloring to your liking.
Grease a bundt cake pan with Bakers Joy or butter and flour the pan to prevent sticking. (This is important!) At the bottom of the cake pan, sprinkle chopped pecans first, then layer with chocolate chips. Pour green cake mixture next, then pour chocolate cake mixture in the center of the green mixture. Bake for 40-45 minutes and check often based on your oven. Cake is done when you an inserted fork comes out clean and the cake is nice bouncy.
Enjoy!
Marquis Brown’s Avocado Salsa Recipe
In our January/February 2023 issue, home chef Marquis Brown gave us a taste of his talent with a recipe for a homemade raspberry tart. Here, he shares the how-to for his avocado salsa, a favorite for spicing up a breakfast favorites such as huevos rancheros. Click here to read “Test Kitchen” from our January/February issue.
RECIPE
Avocado Salsa
SHOP
2 jalapeños
3 garlic cloves, unpeeled
1⁄2 yellow onion, peeled
1 avocado
1 bunch cilantro, stems removed
1-2 limes, juiced
2 tablespoons apple cider vinegar
salt, to taste
pepper, to taste
water, as needed
honey, as needed
PREPARE
Set oven to broil, then lightly toss jalapeños, garlic, and onion with oil on a baking tray. Salt to taste. Place tray under broiler and allow to develop a char, maybe 2-3 minutes. Once vegetables have charred, remove from boiler and allow to cool before handling.
Peel garlic cloves and remove stems from jalapeños. Place veggies in a blender along with avocado, cilantro bunch, lime juice, apple cider vinegar, salt, and pepper. Blend until mixture is thick but pourable; if necessary, add water 1 tablespoon at a time until it reaches desired consistency.
Taste salsa and adjust seasoning as needed; if spicier than desired, add honey 1 tablespoon at a time to counteract the heat. Serve immediately, or transfer into a sealable container and refrigerate for up to a week. Enjoy!
Photo by Rett Peek
Kelli Marks’s Coconut Pudding Pie
In our November 2021 issue, Kelli Marks shared the recipe for her Hazelnut Sandy Sandwich Cookies along with the inspiration behind her first cookbook, Easy One-Bowl Baking: No-Fuss Recipes for Sweet and Savory Baked Goods. Here, we delight in another mouth-watering recipe from this book: Coconut Pudding Pie. Read on for the full recipe, and check out all 60 recipes in Easy One-Bowl Baking, available wherever books are sold.
Coconut Pudding Pie
Serves 8
SHOP
1 can full-fat coconut milk (12- to 14.5-ounces)
2 large eggs
1 cup granulated sugar
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sweetened shredded coconut
1/4 cup slivered almonds
1 store-bought pie crust (9-inch)
1 cup dark chocolate, chopped
PREPARE
Preheat oven to 350ºF. Carefully open can of coconut milk, being mindful not to shake it; use a spoon to scoop out 1/4 cup of the thick cream at the top and set aside for later use. Measure out 1 cup of coconut milk liquid. (If there’s not a full cup of milk in the can, substitute some of the cream until you have 1 cup.)
In a medium microwave-safe bowl, whisk together eggs and sugar until well combined. Add butter, coconut milk, and vanilla, and mix well. Add flour, baking powder, and salt, and mix until well combined. Fold in shredded coconut and almonds. Pour mixture into the crust and bake for 30 minutes, or until crust is golden. The top should appear brown and crackled. Set aside to cool.
While pie cools, wash and dry the bowl. Combine reserve coconut cream and chocolate in the same medium bowl. Microwave in 30-second increments, whisking between each, until chocolate is melted and smooth, to create ganache. Pour over the top of the pie. Refrigerate for 2 to 3 hours before serving.
Shayla Copas’s Orchard Fizz cocktail
Prepare a pitcher of the Orchard Fizz for your next fall gathering
In our October issue, designer Shayla Copas shared her tips for entertaining outdoors in the fall. One of those was suggestions was to serve a batch-made cocktail. Here, she gives us the recipe for the crowd-pleasing Orchard Fizz, a crisp, fruity drink perfect for enjoying with friends.
Orchard Fizz
SHOP
1/2 cup water
1/4 cup honey
1 teaspoon fresh grated ginger
3 sage leaves
6 ounces vodka
4 ounces orange liquor
1 1/4 cup apple juice
1/2 cup apple cider
2 large lemons, juiced
12 ounces sparkling water
2 Granny Smith apples, sliced, for garnish
1 orange, zested, for garnish
1/2 cup cranberries, for garnish
pinch sage leaves, for garnish
PREPARE
In a small pot, bring water, honey, and ginger to a boil. While stirring, continue to boil for four minutes. Add sage leaves; remove from heat and cover. Let cool, then pour through a strainer into a pitcher.
Add vodka, orange liquor, apple juice, apple cider, and lemon juice, and stir. Chill. When ready to serve, add sparkling water. Pour over ice and garnish with sage leaves, cranberries, orange zest, and a slice of Granny Smith apple.
Tip: To keep the apple garnish from browning, squeeze a bit of lemon juice onto each side of the wedge as soon as they are cut.
Photo by Rett Peek
Sweet Greens Vegan’s Spinach Dip recipe
Get ready for tailgate season with Sweet Greens Vegan’s Spinach Dip recipe
Shakayla Scott of Sweet Greens Vegan
In our August issue, Shakayla Scott talked with us about her passion for creating delicious and healthy meatless dishes and shared the recipe for her Vegan Philly Cheesesteak Sliders. Now, she’s delighting us with another recipe perfect for tailgates and fall gatherings: a vegan spinach dip. Read on for the ingredients and instructions to whip up a batch in your kitchen.
SHOP
3 tablespoons dairy-free butter
4 garlic cloves, minced
3 cups frozen chopped spinach
8 ounces dairy-free cream cheese
1/2 cup dairy-free sour cream
1/4 to 1/3 cup plant-based milk
1 package vegan mozzarella cheese
1 cup vegan parmesan cheese
1 tablespoon garlic powder
salt and pepper, to taste
PREPARE
Preheat oven to 400 degrees.
Add dairy-free butter to a medium-sized skillet and melt over medium-low heat. Add in minced garlic and frozen spinach. Cook until spinach is no longer frozen. Next, add in dairy-free cream cheese, vegan mozzarella, half of the vegan parmesan, dairy-free sour cream, plant-based milk, and all of the seasonings. Stir until the cheese has melted and everything is well combined.
Transfer dip to an oven-safe baking dish and top with the remaining vegan parmesan cheese and bake for 20 minutes. Enjoy with bread, chips, or crackers.
Read more about Shakayla Scott and Sweet Green Vegans in our August issue, and follow along on Instagram (@sweetgreensvegan) for more plant-based recipe inspiration.
Charlie & Todd’s Roasted Chicken Salad
In our December issue, the owners of Conway’s Park Hill Home store, Charlie Groppetti and Todd Smith, shared their recipes for Cranberry Spritzer Punch and a Turkey and Swiss Puffed Pastry. Today, they’re adding one more dish to the holiday mix with their spin on a Southern staple, chicken salad. This recipe uses Arkansas-made Lambrecht Gourmet Sweet and Spicy Glazed Pecans for an added dose of Natural State flavor. Serve this as an appetizer before supper or as part of a lunch menu.
SHOP
6 roasted chicken breast, chopped
1 cup Lambrecht Gourmet Sweet and Spicy Glazed Pecans
1 Granny Smith apple, chopped
1 cup mayonnaise
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped dried cranberries
salt and pepper, to taste
salad greens, for serving
PREPARE
In a large bowl, mix together all ingredients except salad greens. Chill in the fridge for at least one hour. Arrange salad greens on a platter and place chicken salad mixture on top. Garnish with apple slices or pecans, if desired. Will keep in the refrigerator for 2-3 days in an airtight container.
Pioneer’s Grandma-Approved Apple Bacon Cornbread Dressing Recipe
Channel the homecooked goodness of your childhood with this surprising ingredient | Sponsored Content
Earlier this year, Pioneer’s head research and development chef, Brian Mannett, took to the kitchen with one goal in mind—capture the essence of his grandma’s homecooked favorites in less time and for less money. The secret for punching up the flavor while cutting back on time, he discovered, was simple: gravy.
While it may come as a surprise, gravy can be used as more than just a tasty turkey topper. Not only can it be a rich and flavorful addition to stuffing or casseroles, but gravy can also be used for an added creamy infusion of flavor in soups, chowders, and stews. Curious which recipe topped Brian’s list? A sweet and savory Apple Bacon Cornbread Dressing.
Read on to try the recipe for yourself!
Grandma’s Famous Apple Bacon Cornbread Dressing
SHOP
1 package (6 ounces) Pioneer Sweet Yellow Corn Muffin Mix, prepared
2 cups Pioneer Country Gravy Mix, prepared
8 ounces thick-cut bacon, diced
2 red apples, cored and diced into large pieces
1 cup onion, sliced into half moons
1 tablespoon garlic, sliced thin
1 tablespoon sage, chopped
1 ½ cups chicken stock
PREPARE
Preheat oven to 375°F. Dice prepared cornbread into 1-inch pieces. Brown bacon in a skillet. When fully browned, remove bacon and drain all but 1 tablespoon of fat. In the same skillet, sauté onions, garlic, sage, and apples for 2 minutes on medium high heat. Transfer all contents of pan to a large bowl.
In empty skillet, add the diced cornbread and top with contents of bowl. Add chicken stock to prepared Pioneer Country Gravy Mix. Pour the contents over the ingredients in the skillet and stir to combine. Bake for 30 minutes or until internal temperature is above 150°F and top is browned.
Garnish with additional sage sprigs. For an added crunch, top with a diced apple before serving.
To download coupons or to view other gravy-infused recipes, visit PioneerBrand.com.
- 1
- 2
- 3
- 4
- Next Page »
