Breakfast during the work week is often compromised by too little time. The truth is, I often fall prey to the drive thru at my local coffee shop, ordering a blueberry scone and a $7 latte, then I’m off to the Office. Continue reading “Take-Along Sugar Berries with Fresh Mint”
These crispy Parmesan herb potatoes are packed with flavor and easy to pop in the oven when you’ve got something else cooking on the stove top. Continue reading “Recipe Spotlight: Parmesan Herb Potatoes”
Pasta Primavera
Serves 4
Directions
Pre-heat the oven to 375 degrees. In a casserole dish, season frozen chicken breasts with Herbes De Provence, salt and pepper and drizzle with olive oil. Once the oven has pre-heated, roast the chicken for 45 minutes. Meanwhile, bring a large stockpot of water to a boil. Add salt. Add pasta and cook until al dente, about 11 minutes. Drain the pasta and set aside until ready to add to sauce. Slice the bell pepper, squash and zucchini into thin strips. Mince the shallot, garlic and fresh herbs. In a large skillet, saute the vegetables in a tablespoon of olive oil for about 5 minutes, or until they begin to sweat. Season with salt and pepper. Remove vegetables to a bowl and set aside. In the same pan, begin the sauce. Saute shallots for about 30 seconds until fragrant, then add garlic and cook for about 30 seconds longer, stirring to combine. Add white wine and let reduce by half for about 2 minutes. Add mustard, butter and fresh herbs stirring to incorporate. The add heavy cream and stir. Bring to a simmer, stirring constantly. Season with salt and pepper to taste. Sauce is ready when it coats the back of a spoon. When chicken has finished roasting, chop it into bite-sized pieces. Add the chicken to the sauce, followed by the sauteed vegetables and cooked pasta. Using a pair of tongs, mix in all the ingredients. Plate the dish using a pair of tongs, and garnish with remaining fresh herbs and Parmesan cheese.
For weekly Some Kinda Good recipes and how-to videos, subscribe to SKG-TV on YouTube.
New to Some Kinda Good?
Food Enthusiast
Rebekah Faulk Lingenfelser
Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC’s “The Taste,” she is the Statesboro Herald food columnist and host of SKG-TV on YouTube. She appears regularly as Celebrity Chef at the Statesboro Main Street Farmers’ Market and has written as a guest blogger for Visit Savannah, Savannah Taste Experience and The Local Palate. A public relations graduate of Georgia Southern University, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahFaulk.wix.com/RebekahFaulk.
Fried Green Tomatoes
Serves 2
Ingredients
Directions:
Slice tomatoes about ¼ of an inch thick. Place them in a colander and season with salt. Allow them to drain in the sink for at least 30 minutes. Meanwhile, fill a cast iron skillet or 10-inch frying pan with vegetable oil halfway full and set over medium heat. The oil will be ready for frying when sizzling occurs after gently sprinkled with water. Set up a dredging station: In a small dish, use a fork to combine the cornmeal, flour, Old Bay, salt and pepper. In another small dish, combine the beaten egg with water or milk. In another small dish, combine the Panko bread crumbs with garlic powder. Dredge the tomatoes in the flour mixture, ensuring both sides and edges are evenly coated. Then dredge in the egg wash, followed by the bread crumbs. Shake off any excess before dropping the tomato slices into the hot oil. Fry the tomato slices until golden brown, turning once during cooking. Remove them from the oil and drain on paper towels. Place about 1 tablespoon of red pepper jelly on a serving plate and spread. Top with three fried green tomatoes per serving. Garnish with crumbled goat cheese and fresh basil.
For weekly Some Kinda Good recipes and how-to videos, subscribe to SKG-TV on YouTube.
New to Some Kinda Good?
Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC’s “The Taste,” she is the Statesboro Herald food columnist and host of SKG-TV on YouTube. She appears regularly as Celebrity Chef at the Statesboro Main Street Farmers’ Market and has written as a guest blogger for Visit Savannah, Savannah Taste Experience and The Local Palate. A public relations graduate of Georgia Southern University, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahFaulk.wix.com/RebekahFaulk.
Today, I’m really excited to finally share with you the first episode of my new YouTube Channel. Continue reading “Introducing SKG-TV: New YouTube Channel Launch”
One Saturday afternoon recently while cleaning out the shed, my husband and I came across several Terra Cotta clay pots left behind by the previous dwellers of our new Savannah home. I’ve never been one to plant or garden, but I knew if I used them for anything, I would want to plant something I could cook with, something that would enhance the flavor of food. Continue reading “Three Practical Ways to Cook with Fresh Herbs”
Twas the day after the Super Bowl and all through the house, not a creature was stirring, not even an Atlanta Falcons fan. Continue reading “Chocolate Chip Peanut Butter Dip for the Win”
My husband, Kurt, got his first deer this year: a 125-pound Middle Georgia doe, which yielded about 40 pounds of meat. Continue reading “Deer Turned Dinner: Vegetable Venison Lasagna”
The Christmas holidays are a special time for giving, but the best gifts don’t always come from a department store. Give the gift of food! Today, I’ve rounded up three gift ideas from my kitchen that can be prettily packaged + a spectacular book recommendation authored by my friend, meditation and wellness teacher, Cassandra Bodzack. These thoughtful presents are Some Kinda Good, and are sure to be well received. Continue reading “Last Minute Gift Ideas for the Foodie in Your Life”
I have just one week of finals to go before I complete my second semester of culinary school. Finals week marks the end of the most rigorous 16-week schedule I’ve experienced yet, and come December 9, it will be time to celebrate! Continue reading “Finals and Finishing Strong”
