Iron skillet chicken with fennel, onion, jalapeno and an herb-based sauce drizzled across the top of the chicken. Fresh roasted corn will be added to the skillet after a quick sauté.   

It was a rainy Friday and not much to do other than eat. After opening the freezer and seeing the three chicken breasts alongside three hamburger patties; I chose chicken. Most of the ingredients were available in my pantry and refrigerator except the fennel. If you've tried roasted fennel, it's a sweet treat with a bit of a licorice flavor. It's not overpowering and more flavorful than celery. 

There's a particular marinade that I make that's a go-to for many of my grilled meats. I decided to add a few more dried herbs to the special marinade to pour directly over the chicken before roasting in the oven. 

Most of the ingredients are readily available in cupboards and refrigerators. If you're missing one or two items, you may always improvise.  Let's get to it!

Ingredients:
3 chicken breasts
3 T. olive oil
A pat of butter
A medium onion
A fennel bulb
3 ears of fresh corn on the cobb
A large jalapeno (seeded and membranes removed)
2 T. lemon juice
Tsp. lemon zest
Tsp. of oregano
1/2 tsp. of dillweed
1/4 tsp. salt
1/4 tsp. pepper
3 cloves of garlic (chopped and crushed)

Directions:
Lightly salt and pepper the chicken breasts and sear in the iron skillet with a tablespoon of olive oil. Go ahead and sear both sides. Remove the chicken from the pan and set aside. 

Make the herb olive oil with the remaining oil (two tablespoons), salt, pepper, 2 T. lemon juice, lemon zest, oregano, dillweed, and garlic. Whisk together. 

Slice the fennel and onion and chop the jalapeno. Place in the iron skillet. Add the seared chicken breasts. Drizzle the herb olive oil over top the chicken. 

Shuck the corn and cut off the cobb. Heat a pat of butter in a small skillet. Add the corn, salt and pepper to taste, and sauté for a couple of minutes. Once sautéed, add the corn to the skillet with the chicken.

Cover the skillet with aluminum foil and place in a 400 degree onion for 30 to 40 minutes. Halfway through the roast, spoon some of the liquid over the chicken. Once chicken reaches 165 degrees, take the skillet out of the oven to sit for 10 minutes. Serve.  

Late summer is the best time of year for plum-like tomatoes that are ready for canning; and in many cases, the tomato plants will keep producing until the first frost. In western Kentucky, the 2021 tomato growing season has produced flavorful red, yellow, green, orange, pink, and purple fruits. Now is the time to prepare winter pantries with delicious stewed tomatoes, tomato sauces, and salsa.  

A good friend and gardening expert, Holly Roberts Walker, shares two tomato canning recipes to delight the taste buds. If you're interested in a sweet and savory tomato sauce or batch of stewed tomatoes, two recipes will follow for the readers of WKY Community Living. 

To prepare tomatoes for roasting, one must core, score, freeze/thaw, and take the skin off. Scoring the tomato makes it easier to remove the skin. 

"You like potato and I like potahto. You like tomato and I like tomahto. Potato, potahto, tomato, tomahto! Let's call the whole thing off!"

From the movie, 'Singin' in the Rain' starring Fred Astaire, Gene Kelly, and Ginger Rogers, came the famous lyrics to the song 'Let's call the whole thing off.' Whether pronouncing the fruit as tomato or tomahto, nobody would ever suggest 'calling off' nature's sweetest summertime harvest. 

Holly Roberts Walker and her husband Eric have a fantastic backyard garden called 'Urban Gardenology' nestled in the sleepy, little town of Paducah, KY.  In the garden there are 184 tomato plants with 23 new varieties planted this year; that's a whole lot of sweetness being cultivated from this backyard blessing. Holly's famous tomato taster, Eric, shares his talents with those interested in choosing tomato seeds for next year's garden from the overwhelming selection of products on the internet. 

In addition to testing, Holly has supplied the readers of WKY Community Living with her famous salsa recipe and 'best picks' seed companies. 

The Marglobe tomato is a determinate (meaning they are bred to stop growing usually around 3 - 4' tall). These heirloom tomatoes were created a century ago and are designed to be crack and disease resistant. This variety is a favorite among home gardeners and one of the best on the market. "It's thick-skinned and an amazing slicer...a 10!," said Eric. 

​The White Tomesol is a pale yellow-white fruit with a blush of pink. It's an heirloom tomato that is fragrant and bursting with flavor. It's an 80 day tomato that is indeterminate (meaning they could grow between 6 - 20' tall and produce fruit until the first hard frost). It's sweet and good to eat!

The Mountain Gold is an 80 day determinate that yield 8 to 12 ounce golden yellow tomatoes. It's disease resistant and grows well in the south. The tomato was released in 1991 by a horticulturalist in North Carolina. "It's very flavorful and clean tasting. A bit heavy on the pulp," said Eric. 

The Green Zebra is chartreuse in color with deep lime-green stripes and determining when it's ready for pickin' can be tricky. For starters, feel the tomato for firmness with some give, look to see if the lime-green stripes have turned yellow, and watch for the yellow stripes to begin to show a blush color. "It's light, refreshing, with an apple consistency," said Eric. 

​The Black from Tula is a beautiful tomato and a good slicer. It's been described as 'mealy' with soft flesh. Eric said it wasn't as flavorful as some of the other varieties. 

Brad's Atomic Grape are indeterminate elongated multi-colored cherries that grow in clusters. The interior is green with a blushed red when extra ripe. The heirloom tomato is rugged with a high productivity. Eric said that it's crunchy, firm-skinned, and middle of the road in terms of flavor.

The Evil Olive average 75 days to maturity and is one of the most gorgeous heirloom tomatoes. It's a very productive, non-determinate, cherry tomato that's good for salsa, snacking, and salads. "It's meaty, (not mealy), sweet-sour, perfect for hamburger slicers," said Eric. 

The Violet Jasper are a pretty violet purple fruit and known for its jewel-like glow. They average around one to three ounces and are high producers. Eric said it's 'big flavor' for a cocktail size tomato. It will be on Holly's 2022 grow list!

The Bosque Blue Bumblebee is a bright yellow with dark-blue marbling. They develop the dark-blue coloring as they continue to grow. The more the sun shines, the deeper the color. It's tart in flavor. 

Of course, this is only a small sample of the selection of heirloom tomatoes from Urban Gardenology. As far as seed companies go, Holly said, " I have between 80 and 100 seed companies I use to search and find specific seeds I want." Her top 10 companies are: Baker Creek, M I Gardener, Botanical Interests, Trade Winds Fruit, Urban Farmer, Johnny’s Seeds, Fruition Seeds, Seed Exchange , Renaissance Farm, and Annie’s Heirloom. 

Holly went on to say, "It also depends on what seeds I am searching for at the time.  Some companies are wild plant based, some are Heirloom fruits and veggies, some are focused on developing new species and some deal in large bulk (for farms). I have specific herb-based companies...it really depends!"

Holly's Salsa Recipe:
7 lbs. tomatoes (cored and quartered)
10 total jalapeños and nadapenos (slice in half and roast. For mild sauce use 3 jalapeños and 7 nadapenos. For a hotter sauce, use half and half). 
Two onions quartered
1-2 cloves garlic
1-2 bunches cilantro
Fresh lemon/lime juice (either will work)
​
Roast tomatoes, onions, garlic cloves, and jalapenos/nadapenos for 45 minutes to 1 1/2 hours at 300°. Char/blacken to desired amount. Ninja all roasted items. Add leaves of cilantro and juice of one lemon or lime. Mix thoroughly.  Yields three pint-size canning jars.  Use immediately.

You've heard the old saying, "If you can't beat them, join them." As the desire to imbibe still ensues me, I've decided to get creative with the liquor cabinet. I used to really enjoy a good cocktail; a nice salty dog, mojito, or bourbon on the rocks. So, it struck me, I'll turn the occasional evening cocktail into a seductive, after-dinner dessert.

This next dessert was inspired by summertime parties, outings, and late nights on the deck. The gin & tonic is crisp, refreshing and hits all the right notes. Here's what you'll need to make this sweet, memorable cake. 

Cake Ingredients:
Box of white cake mix
3.4 ounce box of white chocolate instant pudding
Four eggs
Juice of two limes
1/2 cup vegetable oil
3/4 cup gin
1/4 cup of water
Cup of macadamia nuts (crushed) 
Assortment of berries (blackberries, raspberries, blueberries, strawberries)

Gin & Tonic Glaze:
1/2 cup gin
1/2 cup tonic
Cup of sugar
Stick of butter

Buttercream Icing:
Three cups powdered sugar
1/3 cup butter (softened)
1 1/2 tsp. vanilla
3 - 4 T. heavy cream
Dash of gin and 1/2 teaspoon of lime zest

How to make the cake batter: Mix the white cake mix and the pudding together. Whisk the eggs in a separate bowl then add to the dry ingredients along with the lime juice, vegetable oil, gin, and water. Mix until just smooth. Be careful not to overmix. Tip: Overmixing can result in a gummy texture. If this should happen, slowly add in sifted flour a tablespoon at a time. You can also stick the batter in the refrigerator for a few minutes. 

The oven should be preheated to 350 degrees. You'll need two equal size nonstick pans for a double-layer cake. Grease and flour both pans. Pour equal amounts of batter into each pan. Place in the over for 20 minutes or until an inserted toothpick comes out clean. Set aside to cool for 10 minutes. The gin and tonic glaze will come next. 

How to make the glaze: Add the butter, gin, tonic, and sugar to a saucepan over medium heat until the sugar dissolves (approximately five minutes). Stir continuously. 

Once the glaze is made, you'll want to add it to the cakes. Take each cake out of the tin. Add a 1/4 of the glaze to the bottom of each pan and reinsert the cakes. Punch holes in the tops of the cakes with a toothpick and add the remaining glaze to each cake distributing equally until the glaze is gone. If you have 30 minutes, let the cakes sit to soak up the gin and tonic glaze. 

How to make the buttercream frosting: Using a mixer, combine the powdered sugar and the butter. After combining, add the vanilla and the heavy cream. Once the buttercream is mixed, add the gin and lime zest and mix. 

Assembling the cake: It's a two layer cake. After the first layer is placed on the cake plate, add a layer of buttercream frosting and crushed macadamia nuts. Add the second layer to the cake and frost the entire cake. Decorate with berries, slices of lime, some crushed nuts, and a little lime zest. Serve with a stiff drink or a flavorful cup of coffee. 

The Buttery Rum Orange Liqueur recipe was created from the availability of different liquors and liqueurs in our liquor cabinet. Making cocktails and after dinner drinks isn't standard around the Latta household these days.

The question is...what to do with all the fabulous booze in the cabinet. I thought, why not cook with it. There are many wonderful recipes to be created from our stash of goodies. The first of those recipes is the heavily infused boozy cake. 

Let's begin with the ingredients for the cake:
Cup of chopped walnuts
Package of yellow cake mix
Package of vanilla pudding mix (3.4 ounce)
Four eggs
1/4 cup water
1/4 cup of a freshly squeezed orange
Teaspoon of orange zest
1/2 cup vegetable oil
1/2 cup dark rum (I like Myers's)
3/4 cup of unsweetened coconut

Ingredients for the glaze:
A stick and a half of unsalted butter
1/4 cup of water
2/3 cup of sugar
1/4 cup of dark rum
1/4 cup of orange liqueur (Grand Marnier, triple sec, whatever you have in the cabinet)

First, preheat the over to 350 degrees. Grease the Bundt pan with butter and flour. Then, add the cup of chopped walnuts to the bottom of the pan.

In a large bowl, add the yellow cake mix and the vanilla pudding mix. Mix together. In a separate bowl, whisk the eggs. Add the whisked eggs to the large bowl along with the 1/4 cup water, 1/4 cup squeezed orange, oil, 1/2 cup rum, orange zest. Mix all ingredients to a smooth batter. Sprinkle in the coconut and stir. 

Add the cake mixture to the greased Bundt pan. Place in the oven for approximately 45 minutes. Insert a toothpick and if it comes out clean, the cake is baked. Let the cake cool for 15 minutes and take it out of the pan. Set aside. 

For the glaze, mix together in a saucepan over medium heat the butter, 1/4 cup water, and 2/3 cup sugar. Once it comes to a boil, stir until the sugar melts (approximately 4 - 5 minutes). Stir continuously. After the mixture comes off the heat, add the rum and orange liqueur. 

Once the glaze is ready. add half of the mixture back into the empty Bundt pan. Place the cake back into the pan as originally baked. Pour the remaining glaze on top of the cake (which of course is the bottom of the cake). Let it sit a couple of hours, if you have the time, so the cake soaks up all the glaze. When ready to serve, flip the cake out of the pan. FYI: If you don't have time to wait for the cake to soak up all the glaze, brush it on until all the glaze is gone. 

Using fresh whipped cream on top of each slice of cake makes it extra special. Also, if you want to add a sprig of mint to the whipped cream for presentation, it's a desert meant for fine dining. 

If you haven't watched the Netflix series "High on the Hog," it's time to sit down and binge. The food is wonderful, the 'back stories' are magnificent, and the orchestration of the entire four-part series is captivating. 

"High on the Hog" features stories about African American cuisine and how these dishes came to be. For me, part of the joy of cooking is trying something new. Much of my knowledge of cooking has deep southern roots. My grandma was an excellent cook, and many of her dishes have been passed down to my mom, aunts, cousins, and to me. 

That said, I try to put my own spin on many of the generational recipes. It's more fun and hopefully, healthier. 

The Bellevue broth is an absolute delight to the palette. I had my husband taste it after preparing it only minutes ago. He stated that it's so good, it taste like the first course from a five star restaurant. I have to agree. 

I don't have the complete recipe from the show. I listened carefully and have my way of creating the shellfish stock and the chicken stock. 

Bellevue Broth is part shellfish stock and chicken stock. To begin, I didn't make the chicken stock. I bought the Knorr chicken bouillon cubes and followed the directions. I did make the shellfish stock from scratch using my recipe. 

Shellfish stock:
Leftover shells from cooked shrimp, crab, King crab legs, etc. Since I knew I was going to make this broth, I took home my leftover King crab leg shells from a local restaurant, placed them in a baggy, and stuck them in the freezer. Once I decided to make the broth, I took the shells out of the freezer, beat them with a rolling pin, and they were ready to go. 
Ingredients:
1/2 pound shells (or pound if you want to double the recipe).
1/2 yellow onion
Carrot
Celery
2 cloves of garlic
2 T. olive oil
Salt/pepper to taste
2 bay leaves
Lemon squeeze
Five cups water
I large stock pot, add your olive oil, shells, carrot, celery, and onion. Sauté for 15 minutes or until turning brown. Add the garlic for a two minute sauté. Add your squeeze of lemon to get the brown bits off the pan. Pour in the water. Add the bay leaves. Bring to a boil. Let simmer for 45 minutes to an hour. Strain the broth using a cheese cloth and throw away the veggies and shells. 

Knorr Chicken Bouillon: I made three cups by following directions

Whipping Cream: Buy heavy whipping cream, whip it. Add a pinch of salt while whipping. 

The assembly of Bellevue Broth. It's a one to two ration. One part shellfish stock to two parts chicken broth. Mix these together. Add the dollop of whipped cream just before serving and top with a bit of parsley. 

Incredibly delicious. Quick and Easy (be sure to bring home your shellfish shells from the local restaurant...or make your own). You'll believe you've died and gone to heaven. If you enjoy learning about different cultures and how food originated, you'll love the Netflix series, "High on the Hog." 

It's a joy to cook in the summertime with all of the fresh vegetables. I've seen pictures of gardens growing all over Facebook. The Latta garden is producing and we're very excited. 

I've got to give my mom a shout out; it's her garden too. She has the perfect spot and graciously agreed to share the space. First, it was the green leaf lettuce, spinach, kale, and romaine. Now, it's the squash' turn. 

Pepperidge Farm Cheesy Garden Squash Casserole

Five average size squash
1/3 onion (chopped)
Four pats unsalted butter
1/3 bag sharp cheddar cheese
1/4 cup grated parmesan
1/4 cup cream cheese
1/4 cup sour cream
2/3 cup Pepperidge Farm Stuffing
Salt/Pepper to taste

Slice the squash. Cover with water. Boil until soft (approximately 15-20 minutes). Add 1/4 teaspoon of salt after water comes to a boil. Drain the squash in a colander. 

In the pot used to boil the squash, add two pats of butter to sauté the onions (the buttery onions will be added to the squash). Salt to taste to bring out the sweetness of the onion. 

Combine the squash and the sauté onions to a square or round glass bowl. Salt and pepper to taste. Add the cheeses (reserve a bit of the parmesan for topping) and the sour cream. Mix together.

In the same pot, add two pats of unsalted butter and melt. Add the stuffing and sprinkle remaining parmesan cheese. Mix together. Pour on top of the squash and cheese mixture. Bake covered at 350 degrees for 20-25 minutes. Half-way through the baking time, take the aluminum foil off. Watch for the bubbles on the side of the casserole. 

​Take out and let sit for five minutes and serve. 

If you're from the south, there's nothing better than BBQ. Growing up, my favorite food was BBQ ribs. Weekend grilling with my dad as master chef, my mom as sous chef (makin' the sides), and me and my brothers waiting for the best meal ever...it's  one of my favorite memories. 

Sam's is a great place to buy a rack or two of ribs. These beauties required little preparation before placing onto the pellet grill. Our party of eight ate until we were full and had few 'to spare'. 

My husband was master smoker and he did a fabulous job. Here's the directions on how to smoke the perfect ribs on the pellet grill. 

Pork ribs: Feeds 8 - 10 
Two racks of pork ribs
Wood Pellets: Hickory
Spritzer of equal parts apple juice and apple cider
1/4 cup Dijon mustard
1/2 cup apple juice
T. Worcestershire sauce
1/2 cup honey
1/2 cup dark brown sugar
1/4 cup apple juice
Heavy duty aluminum foil

Preheat the pellet grill at 180 degrees for 15 minutes. While the grill is preheating, remove any of the silver membrane from the bone-side of the ribs. A butter knife will do. Combine the Dijon mustard, 1/2 cup apple juice, and T. Worcestershire together and brush onto the ribs. When the grill is ready, place directly on the grates, meat side up. Smoke for three hours. Tip: Take your spritzer of apple juice and cider and spritz the ribs once an hour to add moisture. 

After the three hour smoke, remove the ribs from the grill. Turn the temperature up to 225 degrees. Wrap the ribs in heavy duty aluminum foil. Tear a couple of pieces per rack so you can keep moisture in more tightly. Before placing on the grill, add the honey, dark brown sugar and remaining apple juice to the ribs. Continue to smoke for another two hours. 

After the two hour smoke, remove ribs from the aluminum foil and place, once again, directly on the grate for another 30 minutes to an hour. During the final smoking process is when you add your favorite BBQ sauce. 

Once the ribs reach an internal temperature of 165 degrees, take off the pellet grill and let them rest. Serve and enjoy!

The Masters Tournament at Augusta National Golf Club is known for their famous sandwiches. The first is the pimento cheese. 

The Pimento Cheese Sandwich
​
Eight ounces of cheddar cheese (preferably freshly-grated)
1/2 cup cream cheese (softened)
1/2 cup of pimento or red pepper (finely diced and squeezed)
3 T. favorite mayonnaise (or substitute avocado)
1/2 tsp. red pepper flakes
Kosher salt/pepper to taste
Mix all ingredients and spread onto your favorite bread. Serves four.

Another Augusta classic is the egg salad sandwich. It's  traditional egg salad with fresh dill. 

Classic Egg Salad Sandwich

Eight eggs boiled (for the perfect boil, place eggs in pot covered in water. Bring to a boil. Turn the burner off. Let sit for exactly 14 minutes. Cool down with water. Peel).
1/2 cup mayo (again, you may substitute avocado)
2 celery stalks (finely chopped)
1/4 cup sweet onion (finely chopped)
2 tsp. fresh dill (finely chopped)
1 tsp. mustard
Hint of ground pepper
Dash of smoked paprika
After the eggs are boiled and cool, separate the yolk from the white. Mix the yolk, mayonnaise, mustard, pepper, and paprika. Add the whites, onion, celery, and dill. 
Once tossed together, spoon onto your favorite bread and serve. Makes four sandwiches. 

The last of three sandwiches for the Masters Tournament roundup is the chicken salad sandwich. This is California chicken salad which is sweeter than the traditional chicken salad. It's more sweet and savory. 

Chicken Salad Sandwich

Three large chicken breasts (roasted at 350 degrees for 45 to 50 minutes. The internal temperature should reach 165 degrees. Season with olive oil, Kosher salt and pepper).
Cup of red seedless grapes (chopped in half or thirds)
Cup of pecans or walnuts (your preference)
2 celery stalks (finely chopped)
2 green onions (finely chopped)
1 tsp. chopped dill
Cup of mayonnaise
1/2 juiced lemon
1/2 tsp. Dijon mustard
Kosher salt and pepper to taste
After the chicken has roasted and cooled, cut into small pieces. Add the grapes, nuts, celery, onion, and dill. Mix the mayonnaise, lemon, mustard, salt/pepper. Combine the two. Scoop onto your favorite bread and serve. Makes six to eight sandwiches. 

While traveling down the river by Point Pleasant, West Virginia, at the confluence of the Kanawha and the Ohio, chef Jeff created his delicious apple tarts with a surprise element for this particular crew. As a riverboat chef on the Hines Furlong Line, Sunday's are special and made for comfort food.  

If you've heard of Point Pleasant, the town became famous by sightings of a Mothman that appeared in the area in 1966. Witnesses said the red-eyed creature had wings with pointed tips and long legs. In 1975, the creature inspired a book, "The Mothman Prophecies" which was later made into a movie starring Richard Gere.  After half-a-century, the Mothman is still part of the folklore and celebrated at the annual Mothman Festival. 

Of course, this story has nothing to do with the recipe. It was Jeff's wife Dawn that inspired the surprise hidden inside the apple tart. He said she always eats her apples with peanut butter or Nutella. What a wonderful treat for the crew inspired by his lovely wife as he floats down the Ohio River on a sunny afternoon. 

"I love fresh salmon." Whether grilled, baked, smoked, sautéed, I'm all in. The little market in Lone Oak, KY. catches fish from the Gulf Coast in Alabama each week and hauls it back to Kentucky in a refrigerated truck. Taking advantage of the fresh fish for flavor, heart health, and the joy of cooking is such a gift to the community. 

I'm not negating the wonderful fresh fish available in our neck of the woods. The rivers, lakes, and ponds that surround western Kentucky are such a blessing for those who enjoy fishing, cooking, and eating their catch. 

A couple of weeks ago, we bought a pellet grill. Nothing fancy. Kevin ran across a deal he couldn't walk away from at the local Lowes Home Improvement Store. He got a close-out on a grill, regularly-priced at $500 for $200. That's right. There were six available. He called a few of his buddies at CSI and the grill's flew off the shelves. (If there were more, I would've shared with my readers). 

It was time to test out the new smoker/grill on fresh salmon. Now, Kevin isn't a big fish fan....so, in his attempt to eat more fish, he gave it a whirl and I'm oh so glad he did. If you want the recipe...let's get to it. 

Two pounds of salmon (or whatever you need for the meal)

The Brine
Quart of cool water (make sure your fish is covered)
1/3 cup Kosher salt
1/3 cup brown sugar

Mix together the brine and place the fish in a plastic or glass container. Cover and place in the refrigerator overnight. This process helps to eliminate excess moisture in the fish as well as infuse the fish with the salt. 

The next morning, take the fish out of the brine and pat dry. Let it rest in the fridge, skin side down, for a couple of hours (minimum of two hours).

Smoking on the pellet grill

Rub the skin with a bit of oil so it won't stick to the rack. For the wood pellets, Kevin used the apple wood. You'll start with a small fire and gradually work your way up to a higher heat. Smoke/grill at 140-150 degrees for about an hour gradually moving to 175 degrees for three hours. Once the internal temperature of the fish reaches 140  degrees, it should sustain that temperature for 30 minutes while on the grill. 

Basting

After the first hour, baste the fish with pure maple syrup every hour. 

After the salmon has held its internal temperature of 140 degrees for 30 minutes, take it off the grill and let it rest on a rack before serving or placing it in the fridge. Once wrapped in plastic and refrigerated, smoked salmon will last for 10 days.

Have you ever thought about making your own pinwheels? I can honestly say I haven't...until now. Pinwheel cream cheese treats are an excellent choice for a snack that's light and filling. 

Friend Jody Davis shared this recipe with my Aunt Marge, Mom, and Uncle Danny. Jody and Danny are married and live in Florida. Another reason why my mind is on 'Florida, Florida, Florida.' 

The crew got together for some family time and Jody brought the pinwheels. Everyone fell in love with the flavor, the ease of making the dish, and the idea of taking almost anything you love and adding it to a cream cheese base.  

For this particular recipe you'll need the following:
​
8 ounces of cream cheese, softened
1 cup shredded sharp cheddar cheese 
Four green onions, chopped
Bunch of cilantro, chopped
1/2 chopped red pepper
1/2 chopped yellow pepper
Small can of chopped black olives, drained
2 ounces of green chilis (optional)
6 large burrito size (gluten free) tortillas...of course, regular flour tortillas will do

Mix all ingredients, spread equal portions of the cream cheese mixture on all of the burritos. Roll up. Wrap in saran wrap. Chill for an hour. Cut into bite size pieces...in the shape of a pinwheel. Serve. If you want to use any dipping sauce, try your favorite salsa. Add some fresh cilantro and green onions for extra flavor. 

Chocolate Graham Cracker Cake is a favorite of two sisters, my mom and Aunt Marge, made by my grandma when they were kids. It's one of those childhood desert memories that's never forgotten and designed to put a smile on your face and deliciousness in your belly. 

To this day, the family tradition continues. In fact, when Marge comes to visit mom on her birthday, this is the cake she makes. 

The no-bake chocolate icebox graham cracker cake recipe
1 1/3 cup sugar
1/2 cup cocoa
1/2 tsp. vanilla
1 cup of whipping cream
16 graham crackers

(Note from Marge, "I use a pint of whip cream because I like lots. So, I add about 1/4 more sugar and an additional 1/4 cup cocoa and a little more vanilla).

Sift sugar and cocoa and add slowly to the whipping cream. Beat until it peaks. Stack the 16 crackers in two rows of eight, side by side, horizontally. Spatula the cream mixture over the crackers, one cracker at a time. It will look like a loaf when completed. Be generous with the mixture between crackers. Hold the stack firm. Spatula icing over the sides and the top as well. Chill overnight. 

To serve, add dark chocolate shavings or Hershey's chocolate syrup for another layer of deliciousness. Or do what Marge and mom do, cut a slice right out of the fridge and eat it.  

Chow Chow
By Margie Davis Fields

Such a Southern thing to eat with beans, meats, or whenever you want a little relish on your plate. My Momma made green tomato chow chow, pepper chow chow, ripe tomato chow chow...all kinds. I throw in whatever I like and do a basic process of canning. The recipe for this particular chow chow consists of the following:

1 small cabbage 
6 semi-red store-bought tomatoes (I prefer green tomatoes)
5 different color bell peppers
2 hot peppers
3 large sweet onions

Finely chop all vegetables. Place in a large pan. Add three cups of sugar, five cups of white vinegar, 1/4 cup pickling salt, one Tbs. yellow mustard seed, two-to-four cloves, minced garlic, 1 tsp. celery seed, 1 Tbs. pickling spices, and a dash of pepper flakes. You can be creative with the veggies added to the chow chow. Sometimes, I use zucchini or cauliflower. 

Bring everything to a boil. Reduce heat for 20 minutes. Place in six to eight pint jars and seal. Of course, the jars need to be washed and ready to use. 

Next, boil the jars in a canner. The water needs to be at least an inch on the jar. Process for 10 minutes.

​Canning isn't hard. There are more convenient and simpler ways to can than my Momma's technique. Whatever method you use, it will turn out great too!

What about these pellet grills? 

Pellet grills have become the hottest trend in BBQ. If you're new to pellet grilling or smoking, it's good to learn the ropes. 

For outdoor cookers, pellet grills combine the elements of a smoker, charcoal and gas grills, and an oven. The natural wood pellets are the fuel source that provides direct and indirect heat. The process...wood pellets are poured into a hopper. The pellets are fed into a cooking chamber that's powered by electricity. The pellets ignite through combustion. Air is brought in by intake fans. Then, heat and smoke are dispersed throughout the cooking area. You can read more about these grills at Pit Boss Grills.

Strawberries are in season! At least they are in Florida. Plant City, Florida is the Winter Strawberry Capitol of the World, so they say. The typical season runs December to March and this particular little town is nestled in-between Brandon and Lakeland plus it's only minutes from southwest Tampa Bay. 

Friends Melanie and Greg Godec posted their delectable harvest a few weeks ago on their Facebook page. I'll show you a quick picture: 

And soon it will be Georgia's turn to reap the benefits of an early harvest. My Aunt Marge shared her strawberry butter recipe with me so I could share it with the readers of WKY Community Living. I'm sure most of us in western Kentucky and for miles around have had the strawberry butter served at Patti's 1880's in Grand Rivers, Kentucky. And if you haven't, it's one of the most delicious treats the server will  'plop down' at your table. Along with the strawberry butter, they serve the most precious loaf of flower pot bread. It's a must see and taste. 

Without further ado, let's get to making this delicious summertime or anytime butter. 

"Made a little treat for my toast, rolls, or whatever bread is handy." Margie Davis Fields

Strawberry Butter:
1 stick unsalted butter at room temperature
1/4 cup powdered sugar
2-3 finely chopped strawberries
Dash of kosher salt
Mix all in electric mixer, adding the strawberries last! Put into a little jar and refrigerate. 

Today's inspiration comes from the Vietnamese sandwich that combines meat and vegetables. Derived from the popular Banh mi Sai Gon sandwich developed in Saigon, it's become a popular street food. In Vietnam, sandwiches are typically eaten for breakfast or as a snack. 

There are days when time gets away from me. I'm not one to miss a meal but if I'm busy, I can be late to the table. In such instances, I like to make a sandwich as a snack. Other than the daikon, leftover chicken and the pictured vegetables are always in my refrigerator. 

If you've never tried daikon, it's milder than the red radish. I like it for the crispiness and the crunch. Having the layered sandwich with all that goodness makes me smile. Plus, I get the heat from the siracha sauce which is incredible. Packed with protein coupled with nutritious vegetables will fill you up and get you moving. 

Tip: The vegetables may either be fresh from the garden or pickled. It's your preference.  

Ingredients:
Left over chicken breast (cold or reheated)
Toasted bread
Cabbage leaves
Cilantro
Cucumbers (thinly sliced)
Daikon or white radishes (thinly sliced)
Carrots (thinly sliced)

Condiment:
Siracha and mayonnaise mixed together 
Leftover chicken preparation:
Butterfly chicken breasts pounded to flatten
Season with salt and pepper
Dredge in seasoned flour, next seasoned egg, finally panko bread crumbs
Fry in shallow pan of canola oil for about two minutes or so on each side over medium high heat.

Sami Craine Owens shared a recipe that's a take on Food Network Star Bobby Flay's shrimp and grits. There are small but significant changes that add more flavor to the delicious southern dish. A subtle tweak here and there can make all the difference in the world. 

tip: If you would like a richer, creamier grit, go ahead and add a 1/2 cup of cream cheese. It's all a matter of preference. 

Ingredients:
4 cups low sodium chicken broth
salt and pepper
1 cup stone-ground grits
3 Tbs. butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices of bacon, chopped
4 tsp. lemon juice
2 Tbs. chopped parsley
1 cup sliced scallions
1 large clove garlic, minced

Directions:
Bring chicken broth to a boil. Add salt and pepper. Add grits and cook until broth is absorbed (approximately 20 - 25 minutes). Remove from heat and stir in butter and cheese. 

Rinse and pat dry shrimp. Fry bacon. Remove bacon and set on paper towel. Add shrimp to bacon grease. Cook until pink. Turnover once while cooking. Add lemon juice, chopped bacon, parsley, scallions, and garlic. Sauté' for three minutes. 

Ladle grits into bowl and add shrimp mixture on top. Serve immediately.