Rebekah Lingenfelser is a food enthusiast, writer and top ten finalist on Season 14 of Food Network Star. Catch her episode and recipe recaps below and tune in to Food Network on Sundays at 9 PM to watch her in action! Check back here for updates as the season continues. For business or media inquires, email SKGFoodBlog@gmail.com or visit RebekahLingenfelser.com. Continue reading “Food Network Star Diaries”→
The Fourth of July usually finds me in the pool or somewhere on a beach, but almost always with good food, typically cooked on the grill. Summertime is all about easy cooking and not heating up the oven. Today, I’ll give you some ideas for a fun and festive July 4th menu that’s big on flavor and comes together with little preparation. I’m also sharing my recipe for Grilled Corn on the Cob with Cayenne Herb Butter.
Each year on Independence Day in my family, we like to keep the menu all-American and celebrate the wonderful foodsin season, like vine-ripened tomatoes, sweet summer corn and juicy watermelon. Usually that means grilling hamburgers and hot dogs, slicing up some cold watermelon andkeeping dessert simple with a store-bought angel food or pound cake assembled with fresh berries and sweetened whipped cream. Slice cake into small cubes. In a trifle bowl, alternately layer cubed cake withberries and whipped cream. Finish with whipped cream and decorate with red, white and blue sparklers or sprinkles.
Fire up the grill, put on your red, white and blueand enjoy this menu with family and friends. All of the items on this list can easily be packed into a cooler or picnic basket too. Prepare to sip on anice-cold glass of sweet tea or lemonade and settle in for the fireworks. Happy Independence Day!
Some Kinda Good 4th of July Menu
Grilled Hamburgers and Hot Dogs with toasted bunsand all the fixings
Sliced iceburg lettuce
Sliced tomatoes, seasoned with salt and pepper
Raw Sweet Onion, thinly sliced
Ketchup, Mustard, Mayo, Relish
Grilled Corn on the Cob with Cayenne Herb Butter
Rotini Pasta Salad with Fresh Parmesan Cheese and Cherry Tomatoes
1 teaspoon each of chopped basil, parsley and chives
4 ears of Fresh Corn, leaves, silks and tassels removed
Combine all ingredients in a small bowl and stir, pressing seasonings and herbs into the softened butter until well combined. Using clean hands, massage about a 1 to 2 tablespoons of the butter mixture into each ear of corn and grill over medium-high heat until slightly charred for 10 – 15 minutes, rotating as needed.
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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. Watch her compete on Food Network Star this summer, Sunday nights at 9 p.m. Rebekah is the longtime Statesboro Herald food columnist and host of SKG-TV on YouTube. A Georgia Southern University alumna, she also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.
If you’ve been following along on this season of Food Network Star, you know that I was eliminated on Episode 3 last Sunday evening. What a sad and devastating moment that was! In this week’s Food Network Star recap, I’ll share my thoughts on the episode, the mentors’ feedback and my recipe for Crab Rigatoni. Continue reading “Food Network Star: Episode 3 – Crab Rigatoni”→
Today is an exciting day in coastal Georgia. It’s finally shrimp season! My style of cooking is Southern coastal cuisine with a focus on local, seasonal ingredients, so naturally, I love cooking with wild Georgia shrimp and I would be crazy not to. Continue reading “Wild Georgia Shrimp Recipe Round-Up”→
Strawberry season is officially here and if you’ve visited your local farmers’ market lately, you know exactly what I mean! After a trip to the Forsyth Farmers’ Market over the weekend, I brought home a gallon-sized bucket full of farm-picked, red-ripened strawberries and developed the most luscious and sweet sauce oozing with strawberry flavor. Continue reading “Strawberry-Basil Sauce and How To Use It”→