Slow Cooker Bacon Mac & Cheese

This dish is perfect for Thanksgiving because it frees up oven space and travels well. Shred your own cheese, using a food processor or hand grater. There won’t be any leftovers! 

Continue reading “Slow Cooker Bacon Mac & Cheese”

Fresh Cranberry Sauce

Fresh Cranberry Sauce reduces, congeals and thickens into a spread for sandwiches, dips and turkey!

Thanksgiving is upon us, and whether you’re team canned cranberry or fresh, you’ve got to have this classic accompaniment on turkey day. I grew up eating the canned cranberry sauce and I must admit, I love the little ridges and all. The fresh stuff is good too, but it’s a different experience all together.

The lemon juice is the star ingredient in this recipe, inspired by the one and only Ina Garten. I use cranberry juice instead of water to reinforce the flavors. The cranberries simmering on the stovetop perfumes the whole home and really sets the mood for the holidays.

Gobble, gobble!

Continue reading “Fresh Cranberry Sauce”

Sweet Potato Casserole

Sweet potato casserole is crunchy and creamy – a satisfying and Some Kinda Good side dish to add to your Thanksgiving table.  

Sweet Potato Casserole with Streusel Topping
It’s not Thanksgiving without my mom’s sweet potato casserole. Add this side dish to your turkey day menu for a Some Kinda Good treat.

Filling

  • ½ stick, unsalted butter, melted, plus more for greasing the baking dish
  • 4 to 5 medium sweet potatoes (about 1 ¾  pound), peeled and quartered 
  • ½ cup milk
  • ½ cup sugar 
  • 1 teaspoon of vanilla extract 
  • 1 teaspoon of cinnamon 
  • ½ teaspoon kosher salt
  • 2 large eggs


Streusel Topping

  • ½  cup all-purpose flour
  • ½  cup brown sugar
  • ½ stick of unsalted butter, melted
  • ¼ teaspoon kosher salt
  • 1 cup chopped pecans

Preheat the oven to 350 degrees. Butter a 2-quart baking dish.

Add the sweet potatoes to a large pot of boiling salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are fork tender, about 20 to 25 minutes. Drain and cool slightly. Mash the sweet potatoes.

Add to the sweet potatoes the milk, sugar, vanilla, salt, eggs and cinnamon and whisk well until combined. Pour the mixture into the prepared baking dish.

For the streusel topping, combine the flour, brown sugar, butter and salt in a bowl until moist and crumbled. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden brown for 25 – 30 minutes. Serve warm.  


New to Some Kinda Good?

Rebekah F. Lingenfelser

Georgia native Rebekah Faulk Lingenfelser is a professionally trained private chef, culinary TV personality and author of the best-selling memoir, Some Kinda Good: Good Food and Good Company, That’s What It’s All About. Featured on Forbes, Food Network Star, ABC’s The Taste and The VeryVera Show, she is the longtime Statesboro Herald food columnist and contributing food writer for multiple Southeast Georgia magazines. Lingenfelser earned a Bachelor of Science degree in public relations from Georgia Southern University, Statesboro. She also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, visit RebekahLingenfelser.com or email SKGFoodBlog@gmail.com. 

Fresh Pasta with Clams

Frali Gourmet Fresh Pasta with Sapelo Sea Farms Littleneck Clams

As a food contributor for Southern Soil magazine, I have the awesome privilege of receiving local farm bags from area farms in Southeast Georgia who source and harvest sustainable food. Today’s recipe comes from my recent Billy’s Botanical’s farm bag delivery, featuring Frali Gourmet pasta and Sapelo Sea Farms Littleneck Clams.

Continue reading “Fresh Pasta with Clams”

Some Kinda Good Named Top 20 Georgia Food Blog

Some Kinda Good has been named a Top 20 Georgia Food Blog by Feedspot.

Some Kinda Good, a Southern, coastal food blog based in Savannah, Ga. and spearheaded by Rebekah Faulk Lingenfelser, has been named a Top 20 Georgia Food Blog by Feedspot, topping the list at number 13 in the state. Now in its 10th year, SomeKindaGood.com features easy recipes, locally sourced and in-season, designed to encourage meals around the family table. The hit food blog has a companion book by the same name and is available wherever books are sold. 

“Validation feels good, and it’s exciting to be in such great company with the talented list of featured bloggers in the great State of Georgia,” said Lingenfelser, private chef and author.   

A content reader whose goal is to discover and rank popular blogs, podcasts and YouTube channels in several niche categories, Feedspot’s expert editorial team ranks each blog based on the following criteria:

  • Relevancy
  • Industry blogs (those not favoring a specific brand) are given higher rank than blogs by individual brands (who often tend to promote their own products)
  • Blog post frequency (freshness)
  • Social media follower counts and engagements
  • Domain authority
  • Age of a blog
  • Alexa Web Traffic Rank 

View the listing by visiting https://blog.feedspot.com/georgia_food_blogs/

For more information or to follow Some Kinda Good, visit SomeKindaGood.com or email SKGFoodBlog@gmail.com


New to Some Kinda Good?

Georgia native Rebekah Faulk Lingenfelser is a professionally trained private chef, culinary TV personality and author of the best-selling memoir, Some Kinda Good: Good Food and Good Company, That’s What It’s All About. Featured on Forbes, Food Network Star, ABC’s The Taste and The VeryVera Show, she is the longtime Statesboro Herald food columnist and contributing food writer for multiple Southeast Georgia magazines. Lingenfelser earned a Bachelor of Science degree in public relations from Georgia Southern University, Statesboro. She also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, visit RebekahLingenfelser.com or email SKGFoodBlog@gmail.com. 

Pepperoni Ciabatta Bread

Some Kinda Good Pepperoni Ciabatta Bread is made on a sheet pan with just a few ingredients and can also be prepared in a toaster oven or on the grill.

Summertime is in full swing now, and I hope you all had a wonderful 4th of July. My family and I traveled down to Amelia Island on the Florida coast and enjoyed the long weekend on Fernandina Beach. We had the best time eating delicious food, often overlooking the ocean, and shopping in the downtown area, albeit a little bit of rain. We watched the fireworks from the beach, and at night time where the dark sky meets the sea, the explosions of color were truly spectacular.

As I write this, Tropical Storm Elsa has just passed through our area. We lost power for a few hours and had a large downed tree limb in the backyard, but are otherwise OK. 

Continue reading “Pepperoni Ciabatta Bread”

Ingredient Spotlight: Tomatillos

Salsa Verde, or green sauce, can be used as a dip, tossed with pasta, or as a sauce to accompany a variety of dishes.

Being a food writer definitely has its advantages. Through my partnership with Southern Soil magazine, I was recently introduced to Local Farm Bag Savannah, a food delivery service that essentially brings the farmers’ market to your front door step. I received the most amazing bag of local food grown by Georgia farmers featuring what’s in season now, and it was like Christmas in June. If you follow me on social media, you probably saw my unbagging video – we opened the delivery together and found a fresh loaf of ciabatta, mangos, melons, romaine lettuce, Corno di Toro red peppers, corn on the cob, peaches, and my favorite: a bag full of little green tomatillos.

Continue reading “Ingredient Spotlight: Tomatillos”

Baked Bay Scallops with Breadcrumbs

Baked Bay Scallops with Breadcrumbs is Some Kinda Good served over hot cooked grits.

Living on the Georgia coast, I’ve eaten my fair share of seafood. In fact, in my house, we eat
mostly seafood and a good bit of chicken for its affordability and access. Weeknight dinners are
often made with shrimp and pasta, or pan-seared white fish with sautéed vegetables, such as
squash and zucchini. Not only is seafood delicious, but it’s so quick to cook and good for you.
Not too heavy and just right for springtime.

Continue reading “Baked Bay Scallops with Breadcrumbs”

Bake Your Own King Cake for Mardi Gras

Mardi Gras means “Fat Tuesday” in French, and is the celebratory carnival that leads up to the beginning of Lent. The name “Fat Tuesday” refers to the practice of consuming all of the food forbidden while fasting during Lent, which begins on Ash Wednesday. This past week, I had fun celebrating this Louisiana holiday by baking my first King Cake at home. 

Continue reading “Bake Your Own King Cake for Mardi Gras”

Cookbook Feature Friday: Lemon Bars

Paula Deen’s Southern Baking Cookbook includes this delicious lemon bar recipe.

Happy Cookbook Feature Friday! Today’s post is all about the tart, cold and sugar-dusted lemon bar. Featuring one of Paula Deen’s latest cookbooks, Southern Baking, these bars are super easy to make and serve as the perfect treat when you want a little something sweet.

Continue reading “Cookbook Feature Friday: Lemon Bars”