Episode 3 of SKG-TV: Pasta Primavera

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Rebekah’s Pasta Primavera with a white wine and light creamy sauce is featured in the third episode of SKG-TV on YouTube.com

Pasta Primavera
Serves 4

  • 1/2 pound of whole wheat pasta, such as linguine
  • 1 Red Bell Pepper, sliced
  • 1/2 cup of matchstick carrots
  • 1 Zucchini
  • 1 Yellow Squash
  • 1 shallot
  • 2 cloves garlic
  • 2 Tablespoons Unsalted Butter
  • Olive oil for sauteeing
  • 3/4 cup white wine, such as Pinot Grigio
  • 1 Cup Heavy Cream
  • 1 Tablespoon Dijon Mustard
  • Juice of 1/2 a Lemon
  • Fresh Parsley
  • Fresh Italian Oregano
  • Herbes De Provence
  • Salt and Pepper to taste
  • 2 Boneless Skinless Frozen Chicken Breasts
  • Fresh Parmesan Cheese for garnish

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?

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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.

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Episode 2 of SKG-TV: Fried Green Tomatoes

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Fried Green Tomatoes with Red Pepper Jelly, Goat Cheese and Fresh Basil

Fried Green Tomatoes
Serves 2

Ingredients

  • 2 Large Green Tomatoes
  • ½ cup cornmeal
  • ½ cup all-purpose flour
  • 1 Tablespoon of Old Bay Seasoning
  • 1 Tablespoon of Garlic Powder
  • 1 cup Plain Panko Bread Crumbs
  • 1 egg, beaten
  • 2 Tablespoons water or milk
  • Kosher Salt and Freshly Ground Black Pepper to taste
  • Vegetable Oil for frying
  • Red Pepper Jelly
  • Crumbled Goat Cheese
  • Fresh Basil, chiffonade for garnish

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?

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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.

 

Introducing SKG-TV: New YouTube Channel Launch

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Introducing “Some Kinda Good with Rebekah Lingenfelser,” my new YouTube Channel!

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”

Deer Turned Dinner: Vegetable Venison Lasagna

Vegetable Venison Lasagna is a lean dish full of flavor.
Vegetable Venison Lasagna is a lean dish full of flavor.

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”

Two’s a Pear: Sweet and Savory


My husband and I are blessed to have fruit bearing trees in our backyard. On either end of the fence in the far corners of our nearly 2-acre lot, we have a fig tree and a pear tree and have truly enjoyed their bounty this summer. Continue reading “Two’s a Pear: Sweet and Savory”

A Road Trip to Remember


As a final ode to summer’s end and in celebration of our one year wedding anniversary, my husband and I took a road trip to visit family on the Mississippi Gulf Coast, a little slice of Southern coastal heaven. Before last week, I had never been to The Magnolia State. I’ve been missing out! Continue reading “A Road Trip to Remember”

Recipe Round-Up: Four Fresh Ways to Enjoy Sweet Georgia Peaches


The familiar taste of a ripe, sweet Georgia peach is the ultimate flavor of summertime. Nothing beats biting into the fuzzy, soft fruit and hearing the sound of the peel break, while the juices run down your chin. Continue reading “Recipe Round-Up: Four Fresh Ways to Enjoy Sweet Georgia Peaches”

A French Dessert, Georgia Style

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Georgia Peach & Wild Blueberry Galette with Orange Mint

Perhaps one of the best things about summertime is biting into a sweet, ripe Georgia peach and hearing the sound of the peel break apart, while the juice runs down your chin. Continue reading “A French Dessert, Georgia Style”

Easter Entertaining: Recipes and Recollections

The Lingenfelsers hosted a traditional Easter Sunday dinner for family in Claxton, Georgia.
After church, a traditional Easter Sunday dinner is served at the Lingenfelser home in Claxton, Georgia.

 

Few things bring me greater joy than entertaining family and friends around my kitchen table. Easter Sunday was such an occasion. I hosted dinner for my parents and sweet in-laws, plus my husband’s beloved Aunt Polly. From Ina Garten’s Coconut Cake to deviled eggs and brown sugar-mustard glazed ham, our celebratory feast was Some Kinda Good, and as Southern and traditional as it gets. Continue reading “Easter Entertaining: Recipes and Recollections”

South Georgia Steakhouse Offers River Views, Large Portions and Wild Game

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Benton Lee’s Steakhouse reopened its doors to the public in November 2007, after a grease fire burned the restaurant to the ground one year earlier.

Benton Lee’s Steakhouse
Uvalda, Georgia

There are steakhouses, and then there’s Benton Lee’s. I have discovered the place to eat meat in South Georgia, y’all. If you’re looking for a good steak, stop your search right now and hop in your car for a drive through the country. Known for it’s large portions and family-centered atmosphere, the restaurant, with its wide front porch and back deck, overlooks the Altamaha River. For many reading this though, it won’t be a surprise. The locals of this community have enjoyed Benton Lee’s Steakhouse for 48 years.

My good lookin’ husband, Kurt, and I drove over to the restaurant from Claxton, Georgia on a Friday night, just in time to catch the sunset.

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The child’s portion of Gator Nuggets is $11.

We ordered gator nuggets to start, because that’s what you do when you live in The Fruitcake Capital of the World and no restaurant within a 30-mile radius has it on the menu. Much to my dismay, the gator served at Benton Lee’s is not wrestled and caught from the muddy waters of the Altamaha (ha!), but sourced from a gator farm in Odom, Georgia about 300 miles away. Gator has a tough and chewy consistency, but everyone should try it once. Our server said he liked it better than chicken, but I’ll stick with poultry (spoken like a true resident of Evans County).

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My husband and I ordered the Sirloin for two (individually cooked) for $33. This is ONE portion.

The straightforward menu features steaks of all cuts and sizes, plus seafood–shrimp, oysters and catfish–chicken tenders and wild game like quail, gator and frog legs. Staples including hamburger steak, pork chops and chef salad also are available. We ordered the Sirloin for Two: each serving is individually cooked and is at least 12 ounces. In the causal atmosphere, tea and water are self-serve.

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The beef served at Benton Lee’s is flown in from Utah.

The hand-cut fries are perfectly salted and crunchy. My steak was cooked to a medium temperature, juicy and just right. Tender and warm from the grill, the steak melts in your mouth. Beautiful grill marks make an appetizing presentation, and a standard salad and roll round out the meal. I am told that once upon a time Benton Lee’s Steakhouse hosted a competition where if you ate six pounds worth of beef, you would get it for free. I don’t understand why anyone would want to do this.

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Eating at Benton Lee’s Steakhouse is like visiting your mama and ’em.

The patrons at Benton Lee’s Steakhouse are the same folks you see on the church pew Sunday morning, the moms of the elementary school drop-off line and dads of the community ball field. They’re Southern folks that do life together, that appreciate a good slab of beef when they see it. This is not an audience concerned about locally sourced ingredients, a five star plate presentation, house-made sauces or compound butters. They’re not seeking white tablecloths or organic produce, just a place they can go with the family in tow for a hearty meal and a break from cooking themselves. Down home, friendly and no nonsense. My kind of place!

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Framed photos of celebrity visitors greet guests in the restaurant’s entryway.

Celebrity guests have included country music sensation Travis Tritt, the late actress Donna Douglas (a.k.a Ellie May Clampett from The Beverly Hillbillies TV Show), Troy and Jacob Landry from the History Channel’s Swamp People and Duck Dynasty’s Si Robertson. It doesn’t get more country than that, folks!

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The walls contain an eclectic mix of taxidermy and farm equipment familiar to the South Georgia region. An antique hand mixer and some old Coca-Cola bottles decorated the shelf above our table. Every booth and table in the restaurant houses everything you need – paper towels, salt & pepper, ketchup, steak sauces and hot sauce. A well-lit jukebox stands near the doorway. Attentive servers wear bright pink t-shirts displaying the “Don’t Tread On Me” Gadsden Flag.

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A sign posted on the front porch of the property sums up the philosophy of Benton Lee’s well. Come hungry and come as you are.


New to Some Kinda Good?

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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. A Season 2 Contestant on ABC’s “The Taste,” she is the former Statesboro Herald food columnist and past host of the television program “Statesboro Cooks.” From 2012 – ’14, she appeared regularly as Celebrity Chef at the Statesboro Main Street Farmers’ Market and wrote as a guest blogger for Visit Savannah and The Local Palate. In addition, her work is published in Moments magazine and Connect Statesboro. Her culinary accomplishments are recognized in two publications: She is a featured alumna in Georgia Southern Magazine (Spring ’14) and the “Go Girl!” in Moments magazine (March 2104), a tabloid for moms and modern women. To learn more, visit RebekahFaulk.wix.com/RebekahFaulk.