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”
I’m very excited to share with you our new episode of Statesboro Cooks, highlighting my Holiday Inspired Menu Featuring Pastured Pork Tenderloin. In the 30-minute program, I host and serve as an executive producer with my friend, Tyson Davis. If you’re in the Statesboro area, you can catch the show on local cable, Channel 99, at 7:30 p.m. 7-days-a-week throughout the holidays. If not, check it out on YouTube at the link below! I hope you’ll make these recipes, and thank you for watching.
Statesboro Cooks is a Georgia Southern University multimedia communications team production. To see the previous episode I hosted, watch here.
A brand new episode of “Statesboro Cooks” is on air now! You can watch the 30-minute program featuring my St. Patrick’s Day menu on local cable Channel 99 at 7:30 p.m., 1 a.m. and 1 p.m. daily, or right now by clicking on the video below. Featuring the musical talent of lead vocalist and guitarist Justin Dukes of The Tiger Creek Band, this show was the most fun episode to film yet! Special thanks to Hunter Cattle Company, Sugar Magnolia Bakery & Cafe, and Simply Sweet Cakery for all your help in making the meal Some Kinda Good! Without further ado, enjoy the show and the recipes below. Cheers to St. Patrick’s Day!
“Statesboro Cooks” is a Georgia Southern University Department of Communication Arts multimedia communications team production.
Mixed Green Salad with Fresh Strawberries
- Organic Mixed Greens
- Seasonal, Fresh Strawberries, hulled and halved
- Candied Georgia Pecans, toasted
- Dried Cranberries
- Feta Cheese
- Homemade Balsamic Vinaigrette
Toss all ingredients (except dressing) together in a trifle bowl. Serve alongside Shepherd’s Pie and Irish Soda Bread. To candy pecans, dry roast the nuts in a saucepan until fragrant. Add about 1/4 cup of brown sugar, stirring until melted and coated evenly. Remove from the heat. For the dressing, combine equal parts balsamic vinegar and olive oil by whisking briskly. Add 1 tablespoon of Dijon mustard and season with salt and pepper. Dress salad lightly.
- 2 pounds Hunter Cattle Company Ground Beef
- 4 Large Potatoes, peeled and quartered
- 1 stick of Unsalted Butter
- 8 oz. Sour Cream
- 1/2 Cup of Heavy Cream
- 1 Bundle of Walker Farms Rainbow Carrots
- 1/2 Cup Frozen Peas
- 1/2 Cup Frozen Corn
- 1 Large Onion, Diced
- 2 Cloves Garlic, Minced
- 1 1/2 Cups of Sharp Cheddar, Grated
- Bella D’ Olivia Extra Virgin Olive Oil
- Flat Leaf Parsley, for Garnish
- Salt, Pepper, Dried Thyme
Fill a large stock pot with water and bring it to a boil. Liberally salt the water. Add potatoes and cover. Let boil for 20-25 minutes until fork tender. Meanwhile, melt 3 tablespoons of butter in a cast iron skillet or 10-inch frying pan. Add in diced onion and carrots stirring until soft. Season with salt and pepper. After about 5 minutes, add in ground beef and brown. Stir in garlic. Season again with salt and pepper, adding in thyme. Incorporate peas and corn. Let cook for about five minutes. Drain potatoes and put them back in the same stock pot. Add in butter, heavy cream, sour cream, salt and pepper. Mash with a potato masher. Grease a 9 x 13 inch casserole dish. Pour ground beef mixture into the dish. Spread mashed potatoes evenly over the top. Sprinkle with grated cheese. Finish with a drizzle of olive oil. Bake in a 375 degree oven for 30 minutes, until cheese is melted and slightly browned. Garnish with fresh parsley. Enjoy!
- 1 Cup Brewed Strong Coffee
- 3 Tablespoons of Irish Whiskey such as Jameson
- Fresh Whipped Cream
- CinnamonDirections:Stir three tablespoons of whiskey into one cup of brewed coffee. Top with a dollop of fresh whipped cream, sprinkle with cinnamon.
March is finally here and that’s something to get excited about for SO many reasons–1) I’ve got a new episode of “Statesboro Cooks” premiering this Friday, 2) Daylight Savings Time and 3) St. Patrick’s Day!
Here in Statesboro, I’m just a few miles down the road from Savannah, Georgia where one of the largest parties celebrating Irish history and culture, second only to New York City, takes place in the United States every year. Last year was my first experience at the Savannah St. Patrick’s Day Parade, and what a blast it was! My Savannah-born-and-raised boyfriend and I donned our green, packed a festive picnic including Paula Deen’s Green Grits Pie and Trisha Yearwood’s Green Punch (spiked of course) and spent the day on Johnson Square playing beer pong with complete strangers at 10 a.m., watching the horse and buggies pass us by and enjoying the sound of bagpipes. It was an unforgettable event I believe everyone should experience at least once.
On my upcoming episode of “Statesboro Cooks,” a local 30-minute televised cooking program produced by students in the Department of Communication Arts at Georgia Southern University, I share an Irish menu featuring Shepherd’s Pie and a Mixed Green Salad with seasonal strawberries and candied Georgia pecans. To round out the meal, I get a little help from some local businesses: Simply Sweet Cakery provides dessert (you won’t believe these cupcakes!) and Sugar Magnolia Bakery and Cafe sends me home with a loaf of fresh-baked Irish Soda Bread.
With a couple of extra stout Guinness beers and an Irish Coffee or 12, we celebrate St. Patrick’s Day in true Savannah style. Also on the show, I couldn’t be more excited to introduce one of my dear and talented friends from Vidalia Georgia’s Tiger Creek Band, lead vocalist and guitarist Justin Dukes. Justin entertains us with one of his new singles, “Rolling with the Flow,” and the two of us join voices singing Luke Bryan’s, “Tailgate Blues.” This is my favorite episode to date and I’m on the edge of my seat just thinking about it. Good food and good company, that’s what it’s all about!
Tune in to “Statesboro Cooks”on local cable channel 99 at 7:30 p.m. seven days a week beginning Friday, March 7. The show will also air again at 1 p.m and 1 a.m. daily. Be sure to check back right here on “Some Kinda Good” to get my St. Patrick’s Day menu, including all the recipes featured. If you’re not local, no worries! The program will be available on my blog.
Now, here’s an exclusive, behind-the-scenes look on set during the filming of “Statesboro Cooks.” Will you be watching? Thanks for tuning in!
New to Some Kinda Good? Welcome!
A Season 2 Contestant on ABC’s “The Taste,” I’m the Statesboro Herald food columnist as well as host and executive co-producer of “Statesboro Cooks.” Some Kinda Good is a Southern, coastal food blog highlighting East coast restaurant reviews and Lowcountry-inspired recipes. I hope you’ll stick around, and follow me on Twitter at @SKGFoodBlog or find me on Facebook. Thanks for visiting!
The thrill of being on national TV, if only for a moment, never gets old! It was so exciting to be a part of Dr. Oz’s Healthy Recipe Challenge today on The Dr. Oz Show. Thanks to everyone who tuned in!
Now, to have a little fun. I’d like to show you the actual clip that aired on the show, and then a short blooper reel of what really happened behind the scenes. To quote Ninny Threadgoode from the famous Southern movie Fried Green Tomatoes, “I’ve found what the secret to life is: friends.” One of my dearest friends, Chad, helped film the footage The Dr. Oz Show requested. We spent hours upon hours climbing in chairs to get the perfect camera angle, staging the kitchen, laughing and trying to get just the right take before the ice cream melted. I am so happy he made the cut, and what fun we had! Check out his blog, The Stylish Steed, for all things fashionable and tips on living well for less. Love you Boo, and in the words of The Golden Girls, “Thank you for being a friend!”
Here’s the actual segment. I was first up!
…And here’s what really happened. Hope you get a laugh or two!
2014 is off to a great start! Tune in to The Dr. Oz Show this Monday, Jan. 27 at 4 p.m. on WSAV-3 Savannah to watch my video segment during Dr. Oz’s Healthy Recipe Challenge. I was asked to submit a healthy recipe to represent my home state, featuring Georgia peaches. Three finalists were chosen to appear on the show to have Dr. Oz taste their dessert. Though I wasn’t chosen as one of the top three finalists, the video I submitted will appear in a segment! Be sure to check your local listings for the time the program airs in your area.
I submitted my Grilled Georgia Peaches with Toasted Granola and Honey. If you’ve never tasted grilled peaches, start living. Something about grilling fruit makes it that much more desirable, and Georgia peaches really shine in this lightened up dessert. While we all know there’s no real substitute for one of Georgia’s best Southern recipes–good ol’ peach cobbler, this dish satisfies your sweet tooth without packing on the pounds. The great thing is, when fresh peaches aren’t in season, you can substitute frozen ones. The peaches may also be grilled outside or on an indoor grill pan. Not an ice cream fan? Forgo it and serve it with fresh, sweetened whipped cream instead.
Here’s what you’ll need:
- 2 Large Georgia Peaches, peeled and cut in half, or 1 bag of frozen, sliced peaches
- 1/2 – 1 cup of granola, toasted
- Kosher Salt
- 1-2 Tablespoons of local B&G Tupelo Honey
- Low-fat Vanilla Yogurt or Fat Free Ice Cream
- Butter or Light Non-Stick Cooking Spray
To grill a fresh peach, slice it right down the middle, remove the pit, brush the halves with melted butter and season with kosher salt. Allow the peach to grill skin side up for about 3-4 minutes. Meanwhile, toast granola in a saucepan over medium heat, about five minutes, stirring slightly, until golden brown and fragrant. Place 1-2 scoops of cold ice cream in a bowl. Top with grilled peaches. Sprinkle with granola and drizzle with honey.
P.S. A few other bloggers from around the U.S. will also be featured on The Dr. Oz Show. Check out the recipes they offered up to show state pride!
- Jeanette’s Healthy Living: Skinny New England Clam Chowder
- Stephanie Eats Chicago: Mini Deep Dish Pizzas
- I Breathe…I’m Hungry: Southern Fried Chicken (Low Carb and Gluten Free)
- The Newlywed Notebook: Chipotle Avocado Mac and Wisconsin Cheese (Gluten Free)
- Kitchen Concoctions: Slow Cooker Barbecue Chicken Stuffed Sweet Potatoes
- Gimme Some Oven: Skinny Kansas City BBQ Chicken Wings
New to Some Kinda Good? Welcome!
I’m a Georgia food writer and Statesboro-based TV personality. A Season 2 Contestant on ABC’s “The Taste,” I’m honored to make my second national TV debut on The Dr. Oz Show. Some Kinda Good is a Southern, coastal food blog highlighting East coast restaurant reviews and Lowcountry-inspired recipes. I hope you’ll stick around, and follow me on Twitter at @SKGFoodBlog or find me on Facebook. If you want, learn more about me, and thanks for visiting!
Tonight is the big night! I’m counting down the hours until my national TV debut on ABC. I’m excited to announce that I’ll be competing for a spot on one of these four culinary giant’s teams—Anthony Bourdain, Nigella Lawson, Ludo Lefebvre and Marcus Samuelsson! Please tune in to cheer me on at 8|7c. Learn more about my audition experience, and be sure to visit SomeKindaGood.org after the premier to get the scoop on my post audition show thoughts!
Will I make the cut? Show your support for me on social media by following me on Facebook and Twitter. Join the conversation and live tweet with me tonight using #TeamRebekah and #TheTaste! Thank you for watching. I plan to make Georgia proud!
Check out the buzz on local media about my appearance:
WJCL Savannah and Fox 28: Statesboro Woman to Appear on ABC
Statesboro Herald: Local Cooking Enthusiast on Reality Show
Tune in tomorrow, Friday, Jan. 3 to Statesboro’s Eagle 102.9 at 4:37 p.m. and 7:37 p.m. for my post-premier interview!
Some Kinda Good is two. Happy Blog-iversay to me! The year 2013 has been filled with amazing opportunities, complete with my local TV debut on Statesboro Cooks, lots of feature writing, live cooking demonstrations, volunteering and more. What a year!
To celebrate Some Kinda Good’s second birthday, my friends at Braswell Food Company have graciously donated a Gourmet Holiday Gift Set to one of YOU, my lucky readers! How awesome is that? Before we get to that, I’d like to take a look back at a few of my favorite moments from 2013, highlighting some pretty major accomplishments:
Some Kinda Good has held the #2 ranked spot on Urbanspoon’s Leaderboard of Top Georgia Food Blogs since April 2013.
I became a guest blogger for Visit Savannah, and my local work is also featured on the Visit Statesboro website.
I got to write the November Cover Story for Moments Magazine, featuring Hunter Cattle Company’s Kristan Fretwell.
Newspaper Food Columnist
I became a food columnist for the Statesboro Herald in May 2013.
Live Cooking Demonstrations
In August, I appeared as the Celebrity Chef at my local farmers’ market, where I performed a live cooking demonstration serving up Summer Bruschetta.
Perhaps the most exciting adventure this year has been auditioning for The Taste on ABC in L.A., Calif. Premiering on Jan. 2, 2014 at 8 p.m., the cooking competition reality show is sure to be entertaining. I hope you’ll tune in to see how my Hollywood experience plays out!
Since its inception in Nov. 2011, Some Kinda Good has reached nearly 37,000 hits. Though it’s a lot of hard work, blogging has proved to be a wonderful, creative outlet and platform for me. My success wouldn’t be possible without you, and my dishes wouldn’t be as delicious without Georgia Farmers! I sincerely thank you, my blog followers, for reading and sharing my little piece of the World Wide Web with your friends and family. Thanks for your encouraging comments, and all your “likes” and re-tweets. Not a single one has gone unnoticed. To my farmer friends, chefs and restaurant owners, thank you for making Southeast Georgia the finest place to exist.
I especially thank Julia Child who said, “Find something your passionate about and keep tremendously interested in it.” As it turns out, that philosophy has served me well.
I couldn’t think of a better way to show my appreciation for your support than to share with you food products from one of Statesboro’s own gourmet businesses. Braswell’s has been making specialty preserves, condiments and sauces for almost 70 years. Valued at $35, the set includes an assortment of Braswell’s most popular fruit butters and hors d’oeuvre jellies, perfect for entertaining this time of year! For your chance to win, choose from the options below. You do not have to be local to participate, but must reside in the United States.
1) Comment on this blog post with your favorite and most memorable Some Kinda Good post, explaining why you chose it. If you’re new to Some Kinda Good, tell me how you came across my blog.
2) Follow me on Twitter @SKGfoodBlog and tweet “Win a Braswell’s Gourmet Gift Set from @SKGFoodBlog! wp.me/s20PUE-4197 .”
3) Like and share Some Kinda Good on Facebook (or just tell me you already do if that’s the case)!
Contest ends on Friday, Nov. 29 at 11 a.m. EST. I’ll email the winner and announce the recipient on the Some Kinda Good Facebook page. The gift set will be mailed directly to your home.
Disclosure: I received one Braswell’s Gourmet Holiday Gift Set valued at $35 to celebrate Some Kinda Good’s 2nd Birthday.
Update: 11/26/13: In addition to the Braswell’s Gourmet Gift set, the winner will also receive one fresh baked loaf of bread from Sugar Magnolia Bakery & Cafe!