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By Ms. Natasha Haynes, MSU Extension Service Do you have leftover chicken and want a different meal? Try Barbecue Chicken Stuffed Sweet Potatoes. It’s an easy meal that is both sweet and savory. Who doesn’t love tangy barbecue sauce? If you don’t have leftover chicken, you could easily substitute other lean meats, like ground beef or turkey and add your favorite toppings. Barbecue Chicken Stuffed Sweet Potatoes Ingredients - 4 medium sweet potatoes - 1/2 pound chicken breast, cooked - 1/4 cup barbecue sauce - 1/2 cup cheddar cheese, shredded - 1/4 cup red onion, diced - 1/4 cup fresh cilantro Cook sweet potatoes using one of the following methods: Microwave: Pierce sweet potatoes with a fork. Place in a microwave safe dish and microwave on high for 8-10 minutes or until fork tender. Multi-cooker: Put 1 cup water in the bottom of the cooker. Pierce sweet potatoes with a fork. Place on trivet in pot. Lock cover in place and set vent to closed. Manual setting for 15 minutes or until fork tender. Oven: Pierce sweet potatoes with a fork. Place in an oven-safe dish. Bake at 400oF for 50 minutes or until fork tender. Cook or reheat chicken to 165 degrees F. Shred chicken and add barbecue sauce. Mix until chicken is coated. Top each sweet potato with a quarter of the chicken. Add cheese, onion, and cilantro to taste. Thanks to our friends at North Dakota State Extension for this printable recipe. Did You Know: Sweet potatoes and yams are not the same things? Learn the difference in our Sweet Potatoes vs. Yams: What’s the Difference? blog post. Follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

By Brandi Perry Situated on a curvy road in north Mississippi, between Taylor and Oxford, sits an unassuming building that blends perfectly with the nature that surrounds it. Unbeknownst to most passersby on Old Taylor Road, the building is home to just one of the three rice-based gin houses in the world. There are only two more the owners are aware of anywhere in the world, and they are both located in Japan. The three co-founders, Thomas Alexander, Chand Hawlow and Robert Forster, all had ties to the north end of the state in some way. They knew that Mississippi was already famous for the blues, catfish and other amazing products and history that help sell the Magnolia State to the rest of the world. They were certain that with a little dedication and hard work, Wonderbird Spirits could also put Mississippi on the map with their gin. All three shared the vision that they wanted to create something that came from the state. This grain-to-glass operation starts with a base alcohol made from Mississippi Delta rice. The team of three tried multiple agricultural products, including sweet potatoes and corn, before finally settling on rice that is grown just a little over an hour away from Taylor. The end goal was to make the best gin they could by using Mississippi products. It is safe to say they did a tremendous job of just that. Every part of this unique product is made on site. The rice is brought in and fermented in a Saki method to make the alcohol that is used in their gin. Their gin begins as a grain mash. The mash is mixed with koji mold spores and fermented for five to 10 days. It is then moved for distilling. The spores produce enzymes that help during the fermentation process. They even grow them on-site at the Wonderbird distillery for easy access and to ensure that they have the quality and quantity needed. Wonderbird does not purchase any of the alcohol that goes in their gin. They take the base spirit and distill all 10 botanicals individually in single micro distillations because it allows them to create a more layered flavor in the gin instead of adding all the botanicals at one time. Two of the botanicals, red clover tops and pine needles, are foraged from the woods surrounding their gin house. When the gentleman initially bought the property, they met with a forager to find all the edible plants on their property and tell them in which season they were available. Using botanicals in the layered method makes their gin very distinctive, and it stands out among the rest because of its flavor profiles. The mash is distilled three times to create each botanical, which gives the gin its flavor and aromas. The first run through the still extracts the alcohol from the mash in what is known as a “stripping run,” and then it is run through again in a “spirit run.” The spirit run creates the base spirit for the gin. Finally, the third run through the still distills the alcohol through botanicals. Those botanicals are later blended to create the gin that gets bottled and sold to consumers. They developed around 80 different recipes before finally landing on recipe number 61. That is why you will see “61” on the Wonderbird bottle. The result is a smooth, floral gin featuring an Italian variety of juniper, fresh Meyer lemon peel and peppercorns, among other botanicals, the marriage of an array of flavors that sits perfectly on the tongue as it inches its way to the back of your throat. Wonderbird Spirits started it in 2017, but the first year was dedicated to just building the distillery. The stunning gin house is airy and inviting and has a bar and lounge area. From the bar and lounge, visitors can look over the production area and the next batch of gin. The second year of the process was planning, branding, packaging and testing the gin until they had exactly what they wanted. In 2019, they finally opened their doors in the spring. When Wonderbird Spirits are taken into bars and restaurants for tastings, the owners of these establishments are usually shocked that this product is being produced literally in the middle of nowhere in north Mississippi. Even though people that taste it are astonished that it comes from the Magnolia State, it should be somewhat expected due to the flavorful botanicals and agricultural products that have made our state famous. The gin is not created in the easiest or the fastest way available. The method they use is the longest and hardest way to process gin, but that is because if you take shortcuts, it is tasted in the end product. Wonderbird thrives on being a commitment to quality and consistency. If you live in Mississippi, Alabama, California, Florida, Louisiana or Tennessee, Wonderbird Spirits can be found in your local liquor stores and at your local bars. However, if you live in a state that allows you to order alcohol online, you are in luck as well! Check out shop.wonderbirdspirits.com or seelbachs.com to order this smooth, flavorful gin. You will need at least a bottle or two on hand for the holidays as you prepare your favorite gin cocktail. “Enjoy it slow and often! This is one of those gins you can sip on as you sit around with friends,” says Forster. Wonderbird Sprits currently has several award-winning gin recipes. Their flagship product, Gin No.61, won a gold medal at the 2020 San Francisco World Spirits Competition. The No. 97 Magnolia Experimental Gin won the 2021 gold medal at the San Francisco event. The Cask Finished Gin, which is Wonderbird’s first aged product, is especially unique. The No. 61 gin is aged in a bourbon cask for 75 days to create a gin more than complex than any other, complete with notes of vanilla and spice. Wonderbird Spirits is a place you must visit and hear the wonderful and colorful history for yourself. They are open for tours and tastings, but they are by appointment only. Please contact them at least 24 hours in advance of when you want to come. They are located at 618 County Road 303 (Old Taylor Road), in Taylor, Mississippi. Their email address is info@wonderbirdspirits.com and a good phone number for them is (662) 205-0779. Before you go, check out their website at wonderbirdspirits.com, and their social media pages, Facebook and Instagram. Wonderbird Spirits has definitely found its way on the map not only in Mississippi but in the gin-making world, and this is too interesting of a product and story to not experience first-hand! Classic Gin Fizz Recipe from ACoupleofCooks.com Materials needed: Cocktail shaker Ingredients: 2 ounces (4 tablespoons) Wonderbird Spirits Gin No.61 (or any other gin from Wonderbird) ¾ ounce (1 ½ tablespoons) lemon juice ½ ounce (1 tablespoon) simple syrup or maple syrup 1 egg white Soda water Garnish with lemon twist (optional) Place the gin, lemon juice, syrup and egg white in a cocktail shaker. Shake vigorously for 15 seconds. Fill the shaker with ice and shake for 30 seconds until cold. Strain the drink into a glass and top with the soda water; the egg white foam forms on top. If desired, garnish with a lemon twist. Serve immediately.

By Julian Brunt It’s curious that if you make gumbo and add tomatoes in southern Louisiana and New Orleans, it becomes a Creole gumbo. The Creole tomato is a specialty of the region, and I don’t think it is found anywhere else. When in season, a pickup truck with the tailgate down and a friendly farmer sitting there on the side of the road is happy to sell you his prized tomatoes for gumbo or anything else you might like to make. However, I find it odd that just the addition of tomato would change the nature of a dish enough to give it another name. When I think of Creole, I do not think of tomatoes, but of New Orleans, in a very sort of uptown way, if you know what I mean. Interestingly, some people associate Cajun with New Orleans, but they are mistaken. They are two cultures that are completely different, my friend, much more different than gumbo with or without tomato. The Cajuns were the French Catholics expelled from Canada after the Great Expulsion during the French and British hostilities in the mid-1700s. Historically speaking, Cajuns had nothing at all to do with the big city Creoles of New Orleans. The Cajuns were proud fishermen and farmers that lived in that neither world of coastal marsh, bayou and low fields perfect for sugar cane. The Creoles walked St. Charles Avenue, Esplanade and Canal Street with no fear of a muddy shoe. Originally, the Creoles were people born in Louisiana, typically wealthy, whose parents were born in Spain or France, but that definition has changed over the years. But there were other peoples that called themselves Creoles, too. Haitians, Brazilians and people from other Caribbean islands and South America, who were of mixed heritage: Africans, Spanish, French and others, all called themselves Creole. Today, being a Creole more often than not means belonging to an ethnic group that originated during the colonial period and involved West African and other peoples born in the colonies. Isn’t it curious how definitions change? One of the byproducts of this ethnic mixing is one of the most glorious food cultures in the world. Who would have thought to combine French and other European traditions with African, West Indies, Native American and traditional Deep South food? It is a glorious gumbo of culinary ideas like no other and, like the Creole tomato, can be found nowhere else. I would describe a restaurant like Herbsaint on St. Charles in New Orleans as Creole, although they describe themselves as seasonal French and Southern cuisine. To me, classic Creole is French food using local ingredients and French techniques. Gumbo is another example, probably derived from French bouillabaisse. Shrimp Creole made with tomatoes and etouffee are good Creole dishes, although both are now popular with both Cajuns and Creoles. But in truth, just like the definition of Creole, today Cajun and Creole foods do not have any clear lines of distinction and share much in common. A good Creole chef would tell you his food is a bit more sophisticated, but a Cajun cook would insist that his food may not be fancy but is just better. So, it goes. The food of the Deep South, which contributed to both Cajun and Creole food, came from people from northern Europe, England and Scotland, and who were primarily Protestant and Baptist. The food is not as spicy and depends largely on veggies from the garden, animals from the farm, fishing and hunting. The food of the South included greens, cornbread, peas, beans, lots of pork and, of course, fried chicken. The classic Southern restaurant is a small-town diner and has nothing fancy about it at all. Cajun food has been incorrectly thought of today as spicy, but it was not originally so. Thank Chef Paul Prudhomme for that misconception. Cajun had fewer French influences and was focused on local ingredients harvested by poor farmers and fishermen on the Louisiana coast. Cayenne was not a big part of their pantry. Today, the most important seasoning is Tony Chachere’s Creole Seasoning and Tabasco. The differences in Cajun and Creole have mellowed over the years, as has the definition of what being a Creole is. Not so with our Cajun friends, it is a very distinct culture, and until just a few years ago, if you did not speak their dialect of French, you just might have a hard time talking to the older folks. But, putting those differences aside, these two closely related cultures produce some of the most wonderful food in the country. How dull would life be without gumbo, a crab or shrimp boil, a fully dressed oyster po’boy or red beans and rice with lots of spicy sausages?

By Kathy K. Martin Most of the classic Southern dishes on Pat Martin’s restaurant menus come from his family’s recipes. “The hushpuppies are my grandma’s recipe, and the Mississippi fried catfish fillets are breaded with my paw paw’s recipe,” he says of the menu items at Martin’s Bar-B-Que Joint. Although Pat Martin was born in Memphis, he spent his summers in Corinth with both sets of grandparents, who he says were all legendary cooks. He recalls Saturday nights spent with his Paw Paw, who fried catfish outside in their carport while his grandma made hushpuppies, French fries and all the fixings in the kitchen. He learned from them and later found his niche in West Tennessee-style whole hog barbecue while he was in college. That niche grew into 10 Martin’s Bar-B-Que Joint restaurants and three Hugh Baby’s BBQ & Burger Shops since the first Martin’s opened in October of 2006 in Nolensville, Tennessee. Most of his restaurants are located in the Nashville area (also Birmingham, Alabama; Louisville, Kentucky; and Charleston, South Carolina), where he lives with his wife, Martha Ann, and his three children. When his family moved back to Corinth while he was in high school, Martin’s passion for cooking grew. By the time he was attending Freed-Hardeman University, he had already bought a cookbook that focused on grilling. He discovered the nuances of whole hog cooking from Harold Thomas, who owned Thomas & Webb Barbecue in Henderson, Tennessee, where he spent time in the pit room learning as he watched. “I wasn’t on the payroll, but I tried to help and just be around all the action as I learned.” He describes the West Tennessee whole hog as a larger hog cooked at a lower temperature, which makes the meat pull right off the bone. “My roots are all in this type of cooking,” he says of the process. His most popular menu items are his ribs, which come flavored with a Memphis-style dry rub and a sweet vinegar sauce, as well as a dish that’s called the Notorious Redneck Taco: a cornbread hoecake with a choice of pulled pork, beef brisket, smoked chicken, smoked turkey or catfish topped with slaw and his own Jack’s Creek Bar-B-Que Sauce. With his Corinth roots, every Friday night at his Hugh Baby’s restaurants, diners can feast on a slug burger. This Depression-era favorite, made with ground meat, flour, soy grits or another extender, was created and made popular in Corinth. And as everyone across Mississippi knows, the slug burger contains no slugs and got its name from originally selling for a nickel or a “slug.” While you won’t find Martin cooking barbecue at home, he does braise root vegetables in the winter and grills okra in the summer. “I prefer simple and straightforward cooking with just salt and chili flakes with some acid from lemon or lime instead of a marinade.” His advice for getting started with barbecue is to begin small in both the meat size and the time required to cook. “Learn the touch and feel of it. Don’t rush it and stop overthinking it.” He suggests starting with spatchcocking a whole chicken or barbecuing spare ribs and using just salt, chili flakes and some sugar without worrying about complicated ingredients and special wood chips for cooking. Martin plans to continue to build his restaurant business and include a few of his passion projects with elevated dining concepts. And the best news for Mississippi is that he also plans to build a home in Corinth and transition back to his Mississippi roots. Martin’s new cookbook, “Life of Fire,” is currently available for pre-sale and will be in stores by mid-March. Martin’s Bar-B-Que Broccoli Salad From Pitmaster Pat Martin 4-6 cups broccoli florets ¾ cup diced red onion ¾ cup shredded sharp cheddar cheese ¾ cup crumbled bacon ¾ cup raisins 1 cup Martin’s Bar-B-Que Alabama White Sauce or other white barbecue sauce 1 tablespoon mayonnaise In a large bowl, combine broccoli, onion, cheese, bacon and raisins. In a separate bowl, whisk together Alabama White Sauce and mayonnaise. Pour dressing over salad and toss to coat. Cover and refrigerate before serving. About the recipe One of the Bar-B-Que Joint’s most famous and popular side items is the Broccoli Salad. It’s cool and crunchy and it’s got bacon and cheese in it. After coleslaw, it’s just about the perfect thing to eat with some pulled pork or smoked brisket. Now the salad we serve at our Joints is a secret “Church of Christ Salad” recipe from Pat Martin’s grandmother, and of course, he can’t divulge it, but we wanted to give you something that will be easy to recreate at home and satisfy that craving when you can’t make it to our place for the real thing. Like many of our other recipes, this salad can be made ahead, and might actually be a little better after it’s had time to sit. We use our famous Alabama White Sauce to dress the salad, and that’s all you need. A little mayo will tighten it up, but our signature sauce flavor is all the seasoning required. If you want to add some nuts into the salad, sunflower kernels make a great addition and add a nice extra crunch. Martin’s Bar-B-Que Tennessee ‘Que Potato Salad From Pitmaster Pat Martin 3 lbs golden potatoes, cut into 1-inch pieces 6 hard-cooked eggs, peeled and chopped 1 ½ cups diced celery 1 cup diced red onion 1 cup sliced green onion 1 cup chopped sweet pickles 2 teaspoon salt 1 teaspoon pepper 1/2 cup mustard BBQ sauce (like Martin’s Bar-B-Que Palmetto Gold Sauce) 1 cup mayonnaise In a large pot, cover potatoes with cool water. Add a pinch of salt and place on high heat to bring to a boil. Boil potatoes until tender, about 10-12 minutes. Drain potatoes and transfer to a large mixing bowl. Once the potatoes have cooled, add the remaining ingredients and stir to combine. Cover potato salad with plastic wrap and refrigerate until ready to serve.

By Rebecca Fending There’s no time like the spring season to work more fresh vegetables into your diet. This Mediterranean-inspired veggie salad is a great place to start. The hardest (really just time consuming) part is prepping the vegetables, but after that, you throw it all in a bowl and call it done. This salad would be especially delicious in late spring or summertime when the produce is in-season. Pair it with grilled chicken or shrimp, crab cakes or steak. If you’re looking for a light and easy lunch, make some orzo and mix it with the chopped veggies. Or, if you're looking to include even more vegetables, toss the salad with some fresh romaine or arugula. Chopped Mediterranean Salad 2 English cucumbers, diced 1 orange bell pepper, diced 1 - 2 cups cherry tomatoes, halved ½ medium red onion, finely diced 7 ounces artichoke hearts, chopped 1/3 cup olives of choice, chopped ½ teaspoon each of oregano, basil, rosemary and thyme ¼ cup extra virgin olive oil 1 cup feta crumbles Combine all ingredients in a mixing bowl. Once well combined, refrigerate for at least two hours or overnight. The longer it sits, the better it gets! Add salt to taste just before serving.

Over the last few months, several new eateries have opened up in the capital city. Check out some new favorites in town on the Visit Jackson blog.

By Ms. Natasha Haynes, MSU Extension Service Some may call me a control freak because I love having control over the ingredients I use. It’s especially important to watch my sugar, sodium, and fat intake. That’s why I love recipes for seasoning mixes, like this Onion Soup Mix! When I think about my grandmother and all the meals she cooked for our family, I don’t remember her ever using a “packet” for anything. Now there’s an entire section of shelving devoted to flavoring packets, gravy packets, sauce packets, marinade packets, salad dressing packets, and soup packets! When you read the labels, you may be shocked by all the sodium and other ingredients you’re adding to your dishes. This Onion Soup Mix can be used in a variety of recipes that benefit from a boost of savory flavors, such as a dip for vegetables, or a seasoning for rice pilaf or pot roast. If you’re interested in making your own “packets,” try our recipes for Italian Dressing Mix, Ranch Dressing Mix, and Taco Seasoning Mix. Onion Soup Mix Ingredients: - 2/3 cup dried minced onion - 1 tablespoon dried parsley flakes - 2 teaspoons onion powder - 2 teaspoons turmeric - 1 teaspoon celery salt - 1/2 teaspoon salt - 1 teaspoon sugar - 1/2 teaspoon black pepper Wash your hands with soap and water. Combine all ingredients in a small bowl. Store in an air-tight container. Makes one “packet” of onion soup mix. Thanks to our friends at Get Fresh! for this recipe. Get Fresh! is an initiative of the Chickasaw Nation. For behind-the-scenes photos, crew reviews, and terrific kitchen tips, be sure to follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

By The Wine Guys, Tom Marquardt and Patrick Darr Appellations were once a simple matter, but not anymore. Consumers understand the difference between Napa and Sonoma, for instance, especially when they go to the cash register. But keeping straight the sub-appellations – especially when they overlap with other appellations – taxes the brain. “American Viticultural Areas” are approved by the Tax and Trade Bureau, a division of the U.S. Treasury. To be awarded an AVA, the petitioner must demonstrate, among other things, that the defined area is diverse and unique to other areas. If it overlaps an existing AVA or is within another AVA, the petitioner must show there is something distinct to warrant special recognition. “California,” for instance, is hardly unique but it is an AVA. Inside, there are 139 separate AVAs. This labyrinth of appellations can be confusing to many consumers, but they mean a lot to a producer’s profits. A wine from a Napa Valley AVA commands more money than, say, one from Lodi. Aside from cost, there is a difference in flavors because the soil changes. A pinot noir from Santa Rita Hills in Santa Ynez Valley is going to taste much different than a wine from the same grape variety grown in the Russian River Valley in Sonoma County. New appellations are added every year. West Sonoma Coast is awaiting its approval with iconic supporters such as Paul Hobbs, Flowers, Joseph Phelps and Peay. But most recently, San Luis Obispo Coast has become an AVA. It will join 15 other appellations in San Luis Obispo County, but this is where it gets confusing. Eleven AVAs fall within the large Paso Robles AVA. Additionally In the county are the adjacent York Mountain, Edna Valley and Arroyo Grande AVAs. The new SLO Coast AVA overlays Edna Valley and Arroyo Grande AVAs. Confusing, yes. The San Luis Obispo Coast AVA, about 60 miles long, runs from Nipomo in the south to San Simeon in the north. It is between the Pacific Ocean and the Santa Lucia Mountains. Temperatures here are the coldest on average of any California AVA. Chardonnay and pinot grow well in this climate but you also will find Rhone grape varieties such as grenache, syrah and viognier. It’s also a tourist mecca with sites such as the Hearst Castle and Pismo Beach. Here are a few of the top producers and their wines we liked: Laetitia Estate Chardonnay Arroyo Grande Valley 2020 ($22). Wow, what a great value. Ripe tropical fruit notes with a kiss of oak and spice. Laetitia Estate Pinot Noir 2020 ($27). It will be hard to find a better pinot noir at this price. Medium body with lots of ripe black cherry flavors and generous aromatics. The producer also makes a reserve pinot noir at $44 that has more complexity. Talley Vineyards Chardonnay Arroyo Grande Valley 2020 ($34). Citrus aromas and pear flavors make this a delicious, well-balanced wine with smooth mouthfeel. Chamisal Califa Grenache 2019 ($45). We loved this bright and fruity grenache from one of Edna Valley’s oldest properties. Strawberry and cherry flavors. Saucelito Canyon Elodie Estate Old Vine Zinfandel 2019 ($75). Cabernet sauvignon and cabernet franc work with old-vine zinfandel fruit to create a rich and intense blend from the Arroyo Grande Valley. Ripe blackberry and currants. Center of Effort Rosso Corsa Pinot Noir 2019 ($80). Produced in small quantities and only in good vintages, we mention this pinot noir only because it represents the quality you can expect from this new AVA. From a cool climate with coastal fog, it has forest-floor and anise aromas with ripe black cherry flavors. It is sold only through its website. Stephen Ross Wine Cellar Spanish Springs Vineyard Albarino 2020 ($25). Like the wines from Northern Spain, this albarino has a lean profile with fresh acidity, peach and pear flavors. It’s a good aperitif or a wine to serve with oysters and other seafood dishes. Wolff Vineyards Old Vines Chardonnay 2020 ($29). You probably have heard of old-vine zinfandel, but chardonnay? The vines for this Edna Valley wine are 45 years old and pre-date phylloxera. Whole-cluster pressing and malolatic fermentation give a lot of lush appeal to the wine. Tropical fruit and citrus flavors abound. Tolosa Edna Ranch Chardonnay 2018 ($59). Full body with tantalizing apple and pear flavors. Long in the finish with light oak notes. Good value. Wine picks Decoy California Chardonnay 2020 ($20). About 60 percent of the fruit comes from Sonoma County in this reasonably priced and tasty chardonnay. Lots of citrus notes with a hint of vanilla. Poggio Stenti Montecucco Rosso DOC 2019 ($29). A blend of sangiovese and cabernet sauvignon, this Italian wine from Italy’s Maremma region is an excellent buy. Lots of forward and soft red fruit and balsamic flavors. Maciarine Montecucco Sangiovese DOCG 2016 ($35). Raspberry and red currant notes dominate this delightful Italian sangiovese. Hints of mint and rosemary with easy tannins. Borsao Tres Picos Garnacha 2019 ($19). This is one of our favorite everyday red wines. Made from garnacha (grenache) grapes, it offers ripe cherry and strawberry aromas and rich blackberry and plum flavors. It’s an easy drink to pair with barbecued meats. Esporao White Reserva Alentejo 2020 ($19). From Portugal, this refreshing wine is a blend of the local antao vaz, arinto and roupeiro grapes. Sublte aromas, smooth texture and juicy tropical fruit flavors. Lake Sonoma Winery Boar’s Blood Red Blend 2018 ($60). This heady blockbuster is a rich blend of cabernet sauvignon, petite sirah and barbera. Generous aromas of dark berries with a hint of vanilla. Chewy tannins with sweet dark fruit flavors and a hint of vanilla.

Thumbnail image from The Skinnyish Dish Perfect for a quick dinner or lunch, this prep-able garlicky chicken and vegetable pasta is fresh and easy. Make ahead and keep refrigerated for four days for a grab-and-go meal. 4 tablespoons olive oil, divided 1 pound chicken breast, diced 2 carrots, sliced 1 zucchini, sliced 1 yellow squash, sliced 4 cups fresh kale, chopped 2 cloves garlic, minced 3 cups rotini pasta, cooked al dente 2 teaspoons dried oregano, divided 2 teaspoons salt, divided 2 teaspoons pepper, divided Heat a large skillet with 2 tablespoons of olive oil on medium-high heat. Add in diced chicken breast, followed by 1 teaspoon salt, 1 teaspoon pepper and 1 teaspoon oregano. Cook through. Remove chicken and set aside. Add in carrots and cook for 5 minutes. Then, add zucchini and yellow squash, sauté for an additional minute until they become slightly translucent. Add in the kale, followed by 2 tablespoons olive oil, 1 teaspoon salt and 1 teaspoon pepper. Sauté until kale begins to wilt. Add in garlic. Sauté for about 30 seconds and then combine with the veggies. (This works best if you add garlic to the center of the skillet where there is more heat.) Add in the cooked rotini pasta and chicken, followed by 1 teaspoon oregano and mix until evenly incorporated. Remove skillet from heat. If using plastic containers, allow the pasta to cool for about 10 minutes before filling the containers.

Ms. Susan M. Collins-Smith, MSU Extension Service RAYMOND, Miss. -- Slow cookers are winter workhorses in many kitchens, helping serve everything from breakfast to dinner. But no matter the dish, cooks should be sure to follow some basic food safety guidelines. When used properly, these small, countertop appliances are safe and convenient. “Slow cookers cook foods slowly at a low temperature, generally between 170 and 280 degrees, over several hours,” said Natasha Haynes, a family and consumer science agent with the Mississippi State University Extension Service in Rankin County and host of the Food Factor. “The combination of direct heat from the cooker, lengthy cooking time and steam destroys bacteria, making the slow cooker a safe way to cook foods.” The same general food safety rules apply no matter what cooking method is used -- clean, separate, cook and chill. Start with a clean cooker, hands, utensils and surfaces. Wash hands after handling raw meat. Keep raw meats and vegetables separate and in the refrigerator until time to prep them or start the slow cooker. Use a food thermometer to ensure foods cook to the proper temperatures. Refrigerate leftovers within two hours. Make sure to use the correct size of slow cooker and do not overfill it. Foods may not reach the proper temperatures in an overfilled cooker, leading to food-borne illness. Follow the manufacturer’s instructions and recommendations for how full to fill the cooker. Haynes said that when buying a slow cooker, family size and leftover preferences are important considerations. “If you’re cooking for one to two people and don’t want leftovers, a 3-quart or 3.5-quart is just right for you,” she said. “While many slow cooker recipes are written for larger cookers, most recipes can be scaled down or cut in half to be made in a 3-quart cooker. “If your household includes three or four people, or you’re a couple who loves leftovers, a 5-quart slow cooker is an ideal size for you. This moderate size accommodates everything from soups and stews to chilis and casseroles,” Haynes said. Liquid makes the steam that allows food to reach the proper temperature. “When cooking meat or poultry, the liquid level should cover the ingredients to ensure effective heat transfer through the slow cooker,” Haynes said. “Some manufacturers of slow cookers recommend adding liquid to fill the stoneware one-half to three-quarters full. Always follow the manufacturer’s recipes and directions for the best results.” Janet Jolley, an Extension family and consumer science agent in Marshall County, said cooks should always be mindful of the temperature danger zone, which is between 40 and 140 degrees. Bacteria that can cause food-borne illness can grow rapidly in this temperature range. Cold foods should be stored at or below 40 degrees, and hot foods should be held at or above 140 degrees. Foods should always be thawed before cooking them in a slow cooker, and leftovers should never be reheated in a slow cooker. “Slow cookers are not made to move food through the temperature danger zone quickly,” Jolley said. “Foods should reach 140 degrees within two hours. Frozen foods will take a long time to move from 0 degrees to 140 degrees, giving bacteria plenty of time to multiply. “For the same reason, it is best to reheat foods on the stovetop or in the oven or microwave,” Jolley said. Never use the warm setting to cook food. “The warm setting is safe to use for four hours once the food is cooked,” Jolley said. “It will only keep the food warm and should not be used for cooking or reheating foods. The warm setting temperature varies on each slow cooker. To keep food safe on the warm setting the food must remain above 140 degrees.” Slow cookers are ideal for cooking more economical cuts of meat, such as chuck steak, beef short ribs, beef brisket, lamb shanks and pork shoulder. The low, slow cooking method tenderizes these tougher cuts. Desserts, baked potatoes, casseroles and breakfast dishes are also easy to make in the slow cooker. For a variety of slow cooker recipes, check out the food section of the Extension for Real Life blog at http://extension.msstate.edu/blog/food.

By Rebecca Fending Although it may seem far away, the first day of spring is actually March 20. What better way to help usher in the season than with a refreshing spring sangria made with locally crafted mead fermented from Mississippi honey? Sangria originated in Spain, following the Roman path through the Iberian Peninsula, where they planted grapevines. Since the water was generally unsafe for human consumption during that time, it was common to fortify the water with alcohol and medicinal herbs to kill off any bacteria. This, of course, led to the invention of what we know as sangria—rich wine (originally mixed conservatively with water), herbs and fruit. The cocktail’s name is a derivative of the Spanish word “sangre” (sanguis, in Latin), which means blood. The nomenclature stuck due to the drink’s color: a deep, vibrant red from the inexpensive table wine, from which it was crafted. It is widely thought that sangria was introduced to America in the late 1800s. However, the first recorded appearance of sangria by name was at the 1964 World’s Fair in New York, when the Pavilion of Spain served it to visitors from the Taberna Madrid kiosk. Since then, it has become an American favorite. This lighter, green version of the classic beverage is everything you need to prepare yourself with spring. With the herbal flavors of fresh mint and basil mixed with the sweet and tart lemony goodness of Pucker Up from Queen’s Reward Meadery, you may need to make two batches! Sangria Verde 1 bottle of “Pucker Up” from Queen’s Reward Meadery 1 lime, thinly sliced ½ English cucumber, sliced 1 cup honeydew melon, chopped 1 green apple, seeded and chopped 2 or 3 sprigs of fresh basil 2 or 3 sprigs of fresh mint 3/4 cup St. Germain liqueur 2 cups sparkling water, chilled Mint sprigs for garnish In a large pitcher, combine the fresh ingredients. Lightly muddle until some juice has been extracted. Pour in the wine and St. Germain over the muddled ingredients. Stir and chill for at least one hour. Just before serving, top with sparkling water and stir. Serve in a chilled glass and garnish with a sprig of fresh mint, if desired.

Whether it's lunch with friends or lunch with coworkers, the capital city has some fantastic lunch spots to hit up during your hour off. Here are some great lunch spots in Jackson that we love.

By Ms. Qula Madkin, MSU Extension Service A key part of leading a healthier lifestyle is to integrate a variety of foods in the right amounts into your daily diet. When it comes to deciding how much to eat, serving size and portion size are often used interchangeably, but they are not the same thing. A serving size is a standardized amount of food. It may be used to quantify recommended amounts, as with the MyPlate food groups, or represent quantities that people typically consume on a Nutrition Facts label. Portion size is the amount of food you choose to eat, which may be more or less than a recommended serving. Here are a few tips to help guide your portion sizes: Always plate your food. It’s much easier to eat more than you need when eating straight from a bag or box. If you are unsure about portion sizes, use a small plate or a pre-portioned container for your meals or snacks. Vegetables or a combination of vegetables and fruits should make up half of your plate. Eat slowly and pay attention. It takes our brains about 20 minutes to register that we are full. If you speed through a meal, it’s easy to miss this cue, which may cause overeating. Read the label. The Nutrition Facts label can help you identify the appropriate serving size. For more information about the Nutrition Facts label, visit the Food and Drug Administration website. Learn to estimate portion sizes with your hands. Measuring cups and spoons are great tools for portion control, but these utensils aren't always available when you're getting ready to eat. When these tools aren’t around, estimate your portions by comparing them to something else. A baseball or an average-sized fist Measures about 1 cup An appropriate portion size for raw or cooked vegetables, whole fruit, or 100% fruit juice A tennis ball or a small, scooped handful Measures about half cup Equal to 1-ounce of grains, such as pasta, rice, and oatmeal A deck of cards or the palm of the hand Measures about 3 ounces An appropriate portion size for fish, chicken, beef, and other meats The size of the thumb Measures about 1 tablespoon An appropriate portion size for peanut butter or other nut spreads such as almond butter A postage stamp or the tip of the pointer finger to the first joint Measures about 1 teaspoon An appropriate portion size for oils or other fats There is no one-size-fits-all in portion control. Use these tips to guide your portions. For more nutrition and wellness tips, join our MSU Nutrition and Wellness Facebook Group and visit the MSU Extension website.

By The Wine Guys, Tom Maruqardt and Patrick Darr Paso Robles is one of our favorite wine regions. Why? Two reasons, three actually diversity, quality and value. Located roughly in the middle of California, close to the Pacific Coast and loosely capping the San Andreas fault, a panoply of soils and micro-climates give grape growers and winemakers an abundance of terroir to craft their fruit and the resultant wines. They seem to do it all there with world-class wines such as the award-winning cabernet sauvignons from Justin and Daou and Rhone-style blends from a bevy of smaller wineries. Prices are a fraction of Napa Valleys and generally are less than Sonoma County. According to Natalie Brown, owner of Paso Robles based Willow Creek Wine Collective, “Paso Robles is what Napa Valley was 30 years ago with small wineries that are owner operated.” If you want to visit Paso Robles, you’ll find more than 200 wineries, some of which still don’t charge for their tastings. Even those that charge, the fee is about $15 on average – it's as much as $58 in Napa Valley and $30 in Sonoma County. There are 11 sub-appellations in the Paso Robles AVA. Although heat-dependent zinfandel has been a mainstay, cabernet sauvignons from the northwestern corner are getting a lot of attention. Wines from Adelaida and Templeton Gap in particular are getting rave reviews. There is no shortage of rainfall here. Grenache, a mainstay in Spain and France’s southern Rhone region, thrives in summer’s sun-drenched, dry rolling hills of Paso Robles. Not grown in any significant quantities elsewhere in California, grenache is often by itself or in combination with other Rhone varietals. We recently tasted several examples of Paso Robles grenache and were impressed with their individuality and quality. Alcohol leans toward the 15 percent level; however, the robust fruit driven wines appear balanced. The wines ranged in color from light red to an impenetrable inky black. Many of the Rhone-varietal wines are made in smaller quantities, so some of the grenache may be difficult to find in retail shops. Check the producer’s website since many wineries are allowed to direct ship to consumers. Following are our tasting impressions: Cass Estate Grenache Paso Robles Geneseo District 2019 ($32). The lightest in color and body but not lacking in nose and flavor of the four wines we tasted. Somewhat reminiscent of a Village-level Cotes Du Rhone in flavor and texture. Lovely berry notes and a hint of herbs create a very nice affordable package. Four Lanterns Jacinth Grenache Paso Robles Templeton Gap 2017 ($48). The second lightest in color, this wine has an intriguing aroma of rhubarb. Rhubarb and strawberry notes dominate in the mouth with a smooth delivery and ample balancing acidity. Austin Hope Grenache Paso Robles Templeton Gap 2018 ($55). Very dark in color, blackberry jam nose and intense dense berry flavors with a hint of chocolate. Very long, rich and ripe after taste. Almost in a class by itself. Law Beguiling Estate Grenache Paso Robles Adelaide District 2017 ($78). This blend of 82 percent grenache and 18 percent syrah was the favorite of our tasting. Notes of ripe cherry, blueberry, and black raspberry dominate this wine. Aging in 30 percent new French oak and the dose of syrah have created a rich full, and balanced drink. Expensive but it delivers quality. How do these wines age? We had an opportunity to taste some legendary grenache and grenache blends from Paso Robles. Here are our tasting notes: Booker Vineyard The Ripper 2014. Full-throttle grenache makes your head spin with all its thick kirsch and ripe dark fruit flavors, loads of spice and unmistakeable licorice. Noticeable alcohol present when opened but melds nicely with an hour of decanting. Very much like a classic Chateauneuf du Pape. L’Aventure Winery Cote a Cote 2010. Even after 11 years of bottle age, this wine is hitting all cylinders. Juicy raspberry and blackberry flavors with effusive floral aromas and a soft mouthfeel. Law Estate Wines Beguiling 2014. A blend of 84 percent grenache and 14 percent syrah, this was one of the most dense and beguiling Rhone-style blend we have tasted from Paso Robles. Ful body, concentrated and ripe black berry and dark cherry flavors with a kirsch finish. Long and soft in the finish. Saxum Broken Stones 2014. Don’t plan on heading down to the store to buy this wine. Just to get on the mailing list of this premium winery there is a wait. A bizarre, eclectic blend of syrah, mourvedre, grenache, petite sirah, tempranillo and roussanne, it wanders over the palate with a broad array of flavors: blueberries, blackberries, plums, cassis, spice. Here are some other wines from Paso Robles we recently enjoyed: Smith & Hook Paso Robles Reserve Cabernet Sauvignon 2018 ($45). Don’t be deceived by the forward and juicy flavors of this wine. It also has a lot of body and tannin to back the vibrant plum and blackberry flavors. Floral, violet aromas with hints of mineral and forest floor. Josh Cellars Reserve Paso Robles Cabernet Sauvignon 2019 ($22). Josh Cellars’ regular cabernet sauvignon is a fixture in restaurants and stores. This reserve, however, takes the wine to a higher level at only a few bucks more. As a negociant brand, Josh pulls grapes from all over the vast Paso Robles appellation. It has mouth-coating, ripe plum and blackberry flavors with hints of spice and vanilla. Wine picks Mettler Family Vineyards Estate Grown Lodi Petite Sirah 2019 ($25). Petite sirah is a wine for the adventuresome. Beastly inky is color and full of teeth-coating tannins, it is a wine to pair with beef, stew, chili and other cold-temperature fare. We like this friendly version of the wine with plum and blackberry flavors and mouth-coating finish. EnRoute “Les Pommiers” Pinot Noir 2018 ($60). Alas, the price of quality pinot noir is not easy on a budget, but this is just the reality of finding one that excels at this level. Long floral aromas with juicy raspberry and blackberry flavors and a hint of clove. Girasole Charlie’s Blend Mendocino County 2019 ($20). This blend of red grapes is a great deal for those looking for a bargain. There is plenty of blackberry and black cherry flavors with a smooth, mouth-coating quality. Kirkland Gigondas 2019 ($15). We have been repeatedly impressed with the good values coming from this Costco portfolio of wines. We like the chardonnay and now this French blend of grenache, syrah and mourvedre grapes. Generous blackberry and plum notes with plenty of spice and black licorice. Dense and a good match for meat entrees.

By Ms. Natasha Haynes, MSU Extension Service It may be cold outside, but you can help take the chill out of winter with a warm bowl of Potato Corn Chowder. Pureed corn and skim milk keep the calories low. If you blend some of the potatoes, you’ll add to the rich and creamy texture. Potato Corn Chowder Ingredients: - 2 tablespoons butter or margarine - 2 sticks celery, scrubbed with clean vegetable brush under running water and chopped - 1 pound red boiling potatoes (about 3 potatoes, scrubbed with clean vegetable brush under running water, peeled and cut into 1/2-inch cubes) - 4 cups frozen corn kernels, thawed - 4 cups low-sodium chicken broth - 2 cups low-fat milk - 1/4 teaspoon freshly ground black pepper - Salt to taste Wash hands with soap and water. Using a large saucepan, melt the butter or margarine over moderately low heat. Add the celery and cook— stirring occasionally—until celery begins to soften, about 10 minutes. Stir in the potatoes, 2 cups of the corn and the broth. Bring to a boil. Reduce the heat; simmer— stirring occasionally—for about 15 minutes. Using a blender, puree the remaining 2 cups of corn with the milk. Stir the puree and the black pepper into the chowder. Simmer until the soup thickens slightly, 5 to 15 minutes. Taste and add salt as desired. Thanks to the University of Nebraska Extension for this recipe! Follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

By Rebecca Fending Although the calendar year may have changed, many of our resolutions have not. We’re all friends here; we can be honest with each other: are your resolutions a carbon copy of those from 2021? If so, you are not alone. There’s always a common theme for each new year: get healthy. Whether that means eating more veggies, moving more or making small movements towards bettering your mental health, we all end up in the same boat when it comes to our outlook for the year. But why is it that we tend to falter on our plans yet think they’ll work the next year? I think many abandoned resolutions are abandoned due to ambition outweighing ability. There’s no shame in that—expecting more of yourself than what you can actually do is admirable and all too common. The best way to stick to any plans you may have made back in January is to start small, as small as possible. This could be going for a quick five-minute walk after dinner once a week, which could easily morph into multiple times a week or even every evening. That could also mean integrating one healthy (“healthy-ish” or “healthier,” whichever) meal into your weekly dinner plans. Don’t overload yourself with a total upheaval of your current diet; that is a sure-fire way to force yourself into folding before your resolutions have even had a chance. One healthier dinner to make if you have this goal is spaghetti squash with meat sauce. Although spaghetti squash is best in the fall or winter, it’s typically pretty easy to find year-round in your grocery store’s produce section. This recipe makes for a great mix of light and hearty, which are typically two very different categories for meals. However, by substituting pasta for spaghetti squash, you not only cut out the carbs for a lighter meal, but you also add a ton of fiber, vitamins C, D and B6 to your diet. The meat sauce helps make it just a bit more satisfying with added protein. The best part? You don’t even need to dirty bowls or plates with this recipe; just add the meat sauce to your squash half and mix it all together! Spaghetti Squash with Meat Sauce Serves 4 4 tablespoons olive oil 2 medium-sized spaghetti squashes 1 pound ground turkey 1 medium yellow onion, diced 2 medium carrots, peeled and grated 3 cloves of garlic (or more, measure with your heart) 28 oz. crushed tomatoes ½ cup water ½ cup parmesan cheese, freshly grated Salt and pepper Fresh basil, for garnish Preheat your oven to 400 degrees Fahrenheit. Carefully cut your squashes in half, lengthwise. Scoop and discard the seeds. Drizzle the inside with 2 tablespoons of olive oil. Lay halves face down on a lined baking sheet. Bake for 40 minutes. While your squashes are baking, brown the ground turkey with 2 tablespoons of olive oil in a pan on medium heat, about 5 minutes. When meat is browned, add the onion, garlic and carrot. Season with salt and pepper to taste. Cook until vegetables are soft. Add the crushed tomatoes and water to the pan and heat through until gently simmering. Add more salt and pepper as needed. Once squashes are done, carefully flip the halves over and rake a fork through the flesh. If you’re planning to build your meal in the squash halves, leave the overall shape and skin intact. Add your meat sauce to the halves and top with parmesan and basil. Serve immediately and enjoy!

If you're going out tonight for V-Day but still need some ideas, check out some of these great spots in Jackson to celebrate love

Planning a menu for your family is hard - but thanks to Catherine McCord it doesn’t have to be! The Weelicious founder has a Valentine's themed recipe for every meal of the day that the whole family will enjoy. Breakfast Valentine Strawberry Heart Pancakes Ingredients: 1 large egg 1 cup buttermilk 1 tablespoon vegetable or canola oil 1 cup white whole wheat flour 1 tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 6 large strawberries, cored, sliced lengthwise into 4-5 pieces to resemble hearts Directions: 1. Whisk the egg, buttermilk and oil in a large bowl. 2. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. 3. Mix the dry ingredients into the wet ingredients until just combined. 4. Heat a large pan or griddle over medium heat and grease with butter or oil. 5. Pour about 2 tablespoons of the pancake mixture onto the griddle, gently press a strawberry slice onto the top and cook for 2 minutes. 6. Flip the pancakes and cook an additional 1-2 minutes. Note: If you do not have buttermilk you can make it by adding 1 tablespoon vinegar or lemon juice to 1 cup of milk. This mix also works beautifully with any type of milk you prefer! Lunch Heart Pizzettes Ingredients: 1 pound pizza dough, room temperature 1/3 cup pizza sauce 3/4 cup grated mozzarella cheese Directions: 1. Pre-heat oven to 450 degrees F. 2. Line a baking tray with parchment paper and lightly grease with cooking spray. 3. Sprinkle a little flour on your work surface and use a rolling pin to roll out dough to about 1/4 inch thick. 4. Using a 4-inch heart-shaped cookie cutter, cut out the dough and place onto baking tray. 5. Spoon about 1 teaspoon of pizza sauce onto dough leaving a 1/2 inch border around the edge. Sprinkle with cheese and place any additional toppings on top. 6. Bake for 13-15 minutes until golden brown and cheese is melted and bubbly. Dinner Ravioli Pesto Hearts Ingredients: 1 12-ounce Package Wonton Wrappers 1 batch of Sun-Dried Tomato Basil Pesto 2 Tbsp water Parmesan cheese, for sprinkling Directions: 1. Using a 3″ heart-shaped cookie cutter, cut the wonton wrappers into hearts (cut 30 hearts to make 15 ravioli, though you may have enough filling to make a few more). 2. Place 1 tsp pesto in the center of one wonton heart. 3. Dip finger in a small bowl of water and dab around edges of the wonton heart. 4. Top with a dry wonton heart and gently press the edges together to seal. 5. Bring a large saucepan of salted water to a boil. 6. Gently place several hearts in the water at a time and cook for 2 – 3 minutes. 7. Remove ravioli hearts from water with a slotted spoon and transfer to a plate. 8. Sprinkle with parmesan cheese and serve immediately. Dessert Raspberry Cream Cheese Heart Tarts Ingredients: 1/2 cup raspberries 1/4 cup whipped cream cheese 1 tablespoon honey 1 14-ounce box refrigerated pie dough (2 sheets), thawed if frozen (you can substitute your favorite pie crust recipe for store-bought. Make enough for 2 crusts) water For Raspberry Icing: 1 1/2 cups powdered sugar 1/4 cup frozen raspberries, defrosted 1 tablespoon milk or water Directions: 1. Preheat oven to 400 degrees. 2. Place the raspberries, cream cheese and honey in a bowl. Using the back of a fork, mash the raspberries with the cream cheese, leaving some pieces of raspberry intact. 3. Roll the pie crust 1/4 inch thick and using a 4-inch heart shaped cookie cutter, cut out hearts (or, if you are using packaged pie crust just unroll and cut out hearts). 4. Place one heart on a lightly floured work surface and place 2 tsp of the cream cheese mixture in the very center, leaving a 1/4″ border around the cut-out. 5. Lightly dip your index finger into a cup of water and “brush” the border with the water (this will allow the two sides of the heart to adhere to one another). 6. Top with another heart and take the tines of a fork and gently press down along the edges to adhere (making sure the cream cheese mixture stays inside the heart pocket). With a toothpick, poke some holes in the top of the heart to remove any air pockets.** 7. Place on a parchment or Silpat lined baking sheet and bake for 20 minutes or until golden. 8. While the hearts are baking, take the defrosted raspberries, place in a strainer and press down with the back of a spoon to release raspberry juice into a bowl — should be about 2 tablespoons of juice depending on how juicy the raspberries are. 9. Whisk in the milk into the raspberry juice, then slowly pour in the powdered sugar to make icing. 10. When cool, take a spoon and spread the raspberry icing over the hearts. 11. Serve. * You can use prepared Pie Crusts too such as Pillsbury or your favorite brand ** To Freeze: place hearts on a cookie sheet and freeze for one hour. Remove hearts and place in a Ziploc bag, label and freeze up to 3 months. When ready follow steps 7-11, adding an extra 3 minutes to the baking time.

By Mikayla Faulkner If you are crossing items off your list for Mardi Gras season, but can’t seem to find anywhere that sells King Cakes, take a look at these delicious options that are sure to please! Located in the heart of Flowood, Sugar Magnolia Bakery bakes and packages fresh King Cakes daily. Elizabeth Arnold owns the bakery and credits her grandmother Mary, or “Pearl”, for her succulent recipes. Customers and employees alike have affirmed how warm and welcoming Arnold make the shop. The love and care put into the recipes are relished in every bite. You can order an assortment of flavors from creams to fillings that will all satisfy your sweet tooth. Choices include but are not limited to Triple Berry, Peach, Fudge and Bavarian Cream. This gem can be found on Lakeland Drive next to Cerami’s Italian Restaurant. Let’s say that you don’t have a sweet tooth, but still want to get into the Mardi Gras spirit. Broad Street Bakery and Café is the place for you. Now serving Savory Crawfish Jalapeno Cheddar King Cake, you’ll be sure to enjoy the holiday season while also enjoying a King Cake you like. Cheesy, sharp cheddar with a spicy bite of jalapeno and juicy crawfish is the perfect combo for you. If you are wanting to test the waters, try their Mardi Gras iced sugar cookie. For those more traditional king cake lovers, you can still get your beloved king cake as well in a variety of flavors. They are located at I-55 North on Frontage Road by Lemuria Bookstore. For those who may want a more intimate cake, or need a variety of di􀀁fferent cake flavors, check out The Cakery in Oxford. The sizes include mini, medium, and large, with di􀀁fferent fillings and toppings. With the option to mix and match di􀀁fferent king cakes, they are perfect to bring to a potluck, party, or simply to enjoy in the comfort of your own home. Never tried king cake and want just a taste? Try their king cake roll-ups! At about the size of an éclair, the little piece of heaven will have you wanting more! King cakes are made to order only so make sure you call in your perfect cake to take home and devour! Argentinian sisters Alejandra Mamud and Cristina Lazzari came to Mississippi to follow their dream of organic farming. After gaining experience working in pastry shops throughout Europe, they opened La Brioche in Jackson to share their culture through food. Since 2014, La Brioche has been known for serving decadent dulce de leche, melt-in-your-mouth macaroons, and now creative king cakes. The cakes come as a perfectly soft handheld treat with delicious icing and Mardi Gras sugar on top. Located in the District at Eastover, the warm and relaxing atmosphere is perfect for date night. If you are more of an online shopper, try Paul’s Pastry Shop in Picayune. You can customize flavorful fillings and toppings on their website. The best part is that the glaze, sugars and beads come packaged separately in the box for you to decorate it exactly how you like. You can choose from raspberry and amaretto flavorings as well as candied almonds and toasted coconut flake toppings. It’s a great option to spend time with your friends and family while enjoying a southern tradition. While you are probably ready to dig into your creation, be careful or you might bite the baby! With over 15 years of experience in business, and over 50 years of combined employee experience, Melissa’s Bakery of Gulfport, is a wonderful spot to grab a succulent and sweet king cake! You can choose from Bavarian cream, strawberry cream cheese, and boudin king cake, oh my! Their beautiful cakes will make you fall in love at first sight! Visit their Facebook to peruse their beautiful pictures.

By Susan Marquez “Pomegranate lacquered salmon with an herb and onion salad + baked minty Beaulah Land rice with feta, and olive, pomegranate, walnut relish.” “Coq au Vin with gruyere and herbs de Provence rice gritsotto + roasted Brussels sprouts glazed with Carol Puckett’s fig jam and sherry vinegar.” “Crispy chicken thighs with olives and garlicky croutons + jeweled Delta Wild rice.” I consider myself to be a decent home cook, but I don’t turn out meals like the ones LeAnne Doss Gault prepares every weeknight in her northeast Jackson home. Her meals deserve Michelin stars and serious accolades, and her son, Noah, agrees. Noah lives and works with LeAnne and often pitches in to cook. Both enjoy the fruits of their labors each evening as they contemplate the next night’s culinary creation. A native of the Mississippi Delta, LeAnne’s dad sold farm equipment. She lived in Yazoo City during her elementary school years, Indianola during middle school and in Greenville during high school. The oldest of four girls, LeAnne first learned about food in her family’s kitchen. “My mom was a good cook but a little predictable. She had a few dishes she cooked well, and it became country fried steak on Mondays, meatloaf on Tuesdays and so on, always accompanied by peas and cornbread. My dad cooked ‘big foods’ on weekends, like spaghetti and gumbo. He cooked those dishes at his hunting camp as well, and everyone loved my dad’s cooking.” LeAnne loved to watch Julia Child on television on Sundays. “I never had all the ingredients she used, but her show inspired me to jazz up spaghetti by adding new ingredients and make fancy salads.” As LeAnne matured in the kitchen, she wanted to prepare more sophisticated foods, like lemon chicken or salmon. While attending Delta State University she cooked for three roommates. “I was a vegetarian at the time, so that created a bit of a challenge,” she recalls. During college, she gained some restaurant experience when she worked at Ruth & Jimmy’s in Cleveland, a bait shop that sold plate lunches. After college, LeAnne moved to Hattiesburg, where she worked at Fourth Street Grocery. “We served fifty-cent oysters.” From there, she moved to Athens, Georgia, where she worked as a nanny. “The mother left me recipes to cook for their dinner. The recipes came from cookbooks I’d never seen – Laurel’s Kitchen, Moosewood and Julia Child. I loved it. I just carefully followed the recipes and learned so much in the process.” While living in Athens, LeAnne had her first son. Her next stop was Oxford, where LeAnne’s cousin owned Bottle Tree Bakery. She worked there and at Proud Larry’s. “I realized I loved food, and I loved working in restaurants.” After having a second son, LeAnne moved to Greenwood with her husband and two boys. She taught school for a few years, fourth-grade drama and eighth-grade English. Fred Carl opened Viking Range in Greenwood, manufacturing restaurant-style ranges for the home. LeAnne’s husband got a job as a chef at Giardina’s in Greenwood, and it was there that LeAnne met Fred Carl. “I told him I wanted to work at Viking, and he asked me to send him a writing sample and resume. I sent him two poems and an article I had written for Southern Folklife.” She got the job. Carol Puckett came on the scene at Viking Cooking School “in a big way,” says LeAnne. Carol advocated for LeAnne to be promoted, and soon she oversaw sponsorships and chef relations. “That job afforded me some incredible opportunities,” she says. “I went to the CIA (Culinary Institute of America), the James Beard Awards and to Southern Foodways symposiums. I was exposed to some incredible meals.” As a mom, LeAnne wanted to give her children the world, and the best way she knew how was to try to recreate the dishes she had enjoyed while out of town. Now her boys are grown, and she lives in Jackson, where she works for a communications startup, Edge Theory. On the weekends, she is back in Greenwood, where she teaches classes at the Viking Cooking School. “That’s a ton of fun for me. I love meeting people, pouring them wine and showing them new cooking techniques.” She plans her meals each week using recipes she has collected from The New York Times, Food52.com and Bon Appetit. “I plan what I’m going to cook the next week each Wednesday. I tweak the recipes and make shopping lists on Thursday and Friday.” She drives to Greenwood after work on Friday, and on Sunday morning, she drives back to Jackson, where she shops up to five or six separate places for ingredients for the coming week’s meals. “I go to grocery stores and to Indian and Asian markets.” Sunday afternoon, she spends time prepping food for the week. “I’ll also do so me of the techniques I’m not real familiar with, such as simmering and braising. The rest of the week, I can put together a dish fairly fast.” The photography she does of her food really stands out on the Facebook group, "Cooking and Coping: Gathering Around the Virtual Dinner Table," which she helped start as an offshoot of Malcolm White and Carol Puckett’s Deep South Dining radio program on MPB. When asked about her beautiful food pictures, LeAnne says her secret is a plant light. “A friend gave me an herb-growing set-up a few years ago that had a plant light. The herbs didn’t make it, and I stuck the light in a closet. I remembered it last year when we started the Facebook group, and it works perfectly to light the food when I am taking photos.”

By The Wine Guys, Tom Marquardt and Patrick Darr Color is often associated with mood. You’re feeling blue, in the pink or green with envy. This month we bet you’re seeing red. Red is associated with strong emotions, but February is all about romance. Erotic scenes in art are doused in red and it’s the only color you see on candy boxes and greeting cards. Do you plan to buy daffodils for Valentine’s Day. We hope not; red roses are what is expected. Red – or shades of it – are the color for Valentine’s wine too. Whether you’re in a restaurant or, like us, gathered intimately around a table at home, there should be pink or red in the glass. Pinot noir, for instance, is often described as sexy and alluring – terms that can apply equally to the person sitting beside you. Rosé champagne may be expensive – what are you saving money for? -- but there’s nothing like bubbles to excite the senses. A French rosé also has appealing color and is a versatile match to food. Get your romance on and try one of these wines. Sparkling Rosé Champagne Billecart-Salmon Brut Rosé ($80). Founded in 1818 shortly after the marriage between Nicolas Francois Billecart and Elisabeth Salmon, there are few luxury rosés that will deliver a romantic love note like this. Creamy in the mouth with strawberry and raspberry notes, citrus aromas and persistent bubbles, it is a wine to enjoy sip by sip with or without food. Frankly, for us it’s the meal. Champagne Perrier-Jouet Blason Rose Ecobox ($75). Lively black cherry and pomegranate notes with persistent bead and lingering finish. Mumm Napa Brut Rose ($25). A good value from California, this brut has black cherry and citrus notes. Lovely color would make it an appealing quaff once in the glass. Argyle Brut Rosé 2018 ($30). If you can’t afford champagne, there are many alternatives from the West Coast. Winemaker Nate Klostermann succeeded legendary Rollin Soles in 2005 and carried the tradition of making great value wines. His 2011 Extended Tirage Brut ($85) is an extraordinary wine that competes with the best champagne, but the rosé is a good value for this occasion. Red fruit and white peach notes linger all the way through the finish. French rosé Gerard Bertrand Cote des Rosés 2020 ($17). From the Languedoc, this beautiful blend of grenache, syrah and cinsault is remarkable for its intense aromas and pure fruit character. Faint orange in color, it has dominant grapefruit notes with a hint of orange peel, all contained in an eye-catching bottle with a rose-shaped bottom. Berne Inspiration 2020 ($20). From Chateau de Berne, this blend of grenache noir, cinsault and syrah has a vibrant berry nose, fresh acidity and strawberry, cherry flavors with a hint of lavender. Berne Romance 2020 ($15). Grenache noir, cinsault, syrah and merlot combine to make an aromatic and fresh wine with strawberry and peach flavors. Ultimate Provence UP 2020 ($22). This bottle is so beautiful that a guest took it home to use for olive oil. But it’s also beautiful inside. A blend of syrah, grenache noir, cinsault and rolle, its fresh fruit character, fresh acidity and citrus, spice notes get rave reviews. Red wines Etude Estate Pinot Noir 2018 ($47). From the cool Northwest Carneros, this luxurious pinot noir is packed with bright strawberry and black cherry flavors with hints of spice. The fine tannins and balanced acidity make it a good match to dinner fare, such as salmon, tomato-based pasta sauces, veal and more. Ruffino Modus Toscana IGT 2017 ($28). Cabernet sauvignon and merlot are blended with the local sangiovese in this super super-tuscan wine. Forward cherry, plum and spice notes would complement meat-based pasta. Amore! Beaulieu Vineyards Reserve Tapestry Napa Valley 2018 ($65). If beef is on your menu, here is a great choice. Using Bordeaux grape varieties, Tapestry offers great complexity, layered fruit, soft tannins and a long finish. What isn’t there to like? Ripe plum and black cherry flavors with hints of raspberry, spices, forest floor and currants. Loveblock Pinot Noir 2020 ($37). From New Zealand’s Kim Crawford, this exuberant pinot noir is loaded with black cherry fruit. Extracted, lush and delicious. Other champagnes If pink champagne isn’t your style, here are some bubbly alternatives. Louis Roederer Collection 242 ($60). We’ve been big fans of Roederer’s non-vintage champagne, but this one is even better. Roederer phased out its non-vintage brut premier and in its place offers this multi-vintage version. Instead of looking for consistency year after year, the new blend changes proportions according to the vintage. Collection 242 debuts with 56 percent of the blend coming from the 2017 vintage. Normally, it’s a bit dicey to depend on the fruits of a single vintage in an area confounded by cold weather. But global warming makes each vintage predictably good, thus sparing producers from dipping deep into reserves. Chardonnay dominates the blend. It is refined and textured with fresh tropical fruit notes. Laurent-Perrier Ultra Brut ($60-70). Bone dry with some yeast notes in the nose with apples and citrus flavors. Try with bold even oily fishes such as mackerel, or raw or very rare tuna or salmon. Champagne Bollinger PN VZ15 ($120). A new wine in Bollinger’s lineup, the PN focuses on a different region to showcase its pinot noir-based champagne. This version is from Verzenay – nearly half comes from the 2015 and the rest features reserve wines dating back to 2009. It is an exquisite, full-bodied champagne that is bold enough to complement food. Stone fruit flavors, effusive pear and cherry aromas with toasty, hazelnuts hints. Champagne Bruno Paillard Blanc de Blancs Grand Cru ($80). Using reserve wines from 25 vintages dating back to 1985, this all-chardonnay champagne has the delicacy and finesse you expect. Lime and grapefruit notes. Champagne Lanson Le Black Label Brut ($50). A very fairly priced champagne crafted from 50 percent pinot noir, 35 percent chardonnay, and 15 percent pinot meunier. Very well balanced with apple/pear notes and a light toast finish.

By Julian Brunt The Deep South is famous for some pretty interesting and unique establishments. Sometimes it’s the locally owned gas station that also sells amazing cheeseburgers or po’boys. If it’s a music venue and bar, then it just might be a famous juke joint. And if it’s just a bar, then we might call it a dive. But there’s one place in the Mississippi Delta that covers all the bases and, in my opinion, is the coolest hang out in the state. The Blue Biscuit is in Indianola, one of my favorite Delta towns. It’s a small town with just 12,000 good souls, and one of those good souls was B.B. King, the King of the Blues. The museum dedicated to his career is just across the street from the Blue Biscuit and draws thousands of visitors from around the world. The museum is one of the reason the Blue Biscuit is as cool as it is. You are just as likely to meet someone from Australia there as you are a Delta farmer or local attorney. It’s a customer mix like no other place around. The Blue Biscuit is a well-attended local bar, a famous music venue, specializing in Delta blues, has a good size dance floor and a great restaurant. So, no matter what you are in the mood for, hanging out with friends, or sampling some great Delta pulled pork, this is the spot. Trish Berry is the owner and chef and man oh man, does she have credentials. Not only was she a friend of B.B.’s, but she was also Morgan Freeman's personal chef for years. You won't find a more qualified chef around. Her menu is extensive and includes a great selection of starters, like fried green tomatoes and a seafood tower, house made barbecue on nachos and even stunningly good onion rings. This place is famous for over-the-top Delta favorites, including 72-hour pulled pork, some innovative burgers, Delta catfish, pasta and fresh seafood. There are a lot of reasons so many people hang out at the Blue Biscuit, but one of my reasons is this place has mojo! Besides the very cool atmosphere, absolutely every time I go, something unique happens that I think could only happen in the Delta. I was visiting with my friend Cyan James, a geneticist from Washington, sitting at the bar with a group of local farmers sitting next to us. Cyan started to giggle and I asked what was so funny and she said, "I can't understand a word they are saying." A little while later someone said is matter of fact way, "There sure is a lot of corn on the road." Cyan was again mystified and I had to explain that the corn harvest was on and the trucks that hauled the corn to the silos dropped some on the corn on the bumpy roads, so yellow corn along the side of the road is a common sight in the fall. I once heard a farmer telling his friends that as a child, he had shot an already dead cow, and several possums scampered away, exiting through her hind end. I laughed so hard I had to leave or risk the farmer not appreciating the humor I saw in his story. Every time I go to the Blue Biscuit, sometimes after the sun goes down, I order a bourbon and water and walk across the street and have a drink with B. B. at his grave site. I am a huge fan, and it is an honor to visit him and share a drink. There is an old cotton gin next door, with rusted silos like guard towers, that add to the atmosphere, and almost every time I am there, I can hear a freight train in the distance. I always think of Ben Harper singing, "Lord, I am a fool for a lonesome train." It’s another magical moment. There is also a lovely bayou behind the Blue Biscuit that makes for a beautiful walk. Craig Claiborne, perhaps the most famous New York Times food critic was raised just a few blocks away, and a walk by his house to see the historical marker is another must. Indianola is about as Old South as can be. The people are friendly, it’s a pretty little town in the old neighborhoods and there just isn't another place that is as cool as the Blue Biscuit. Tell Trish I sent you.

By Lisa LaFontaine Bynum There are three types of people who watch the Super Bowl: the ones who are invested in the game, the ones who are only in it for the commercials and the ones who come for the food. Regardless of which camp you fall in, be sure to leave some room on your plate for these three hearty and delicious dip recipes. Pass the chips, please! Mississippi Sin Dip Serves 6 1 ½ cups sour cream 2 ½ cups shredded cheddar cheese, divided 1/3 cup chopped green onions 1 (8 oz.) package cream cheese, softened 1/2 cup chopped ham 1/3 cup chopped green chiles 2-3 dashes Worcestershire sauce 1 loaf crusty bread Mix the sour cream, two cups of shredded cheese, green onions, cream cheese, chopped ham, green chiles and Worcestershire sauce in a large mixing bowl. Beat until everything is evenly combined. Slice the top third off of the bread loaf. Set aside. Using a spoon or clean hands, carve out the interior of the loaf of bread, leaving a one-inch border. Reserve the bread you spooned out for dipping. Spread the dip into the hollowed-out bread. Top the dip with the remaining shredded cheddar cheese. Wrap the bread bowl completely in foil. Bake for one hour. Serve as a dip with the hollowed-out bread, crackers or chips. Cowboy Caviar Serves 6 1 bunch fresh cilantro 5 Roma tomatoes 1 medium yellow onion, peeled and roughly chopped 1/2 red onion, peeled and roughly chopped 2 cloves garlic minced 1 whole medium jalapeno pepper, seeded 1 (15-oz.) can black beans, drained 1 (15-oz.) can black-eyed peas, drained 1 (15-oz.) can whole kernel corn, drained 1/2 cup chopped green onions 4 tablespoons olive oil 3 tablespoons red wine vinegar Salt and pepper to taste Wash cilantro and remove stems. Roughly chop tomatoes, onions, garlic and jalapeno. Place it in the bowl of a food processor with the cilantro and process until slightly chunky and ingredients are well incorporated. If you don't have a food processor, chop everything by hand. Transfer mixture to a large bowl. Stir in beans, black-eyed peas, corn, green onions, olive oil and red wine vinegar. Cover and refrigerate for six hours, stirring occasionally. Season with salt and pepper to taste just before serving. Baked Artichoke Dip with Broccoli Serves 6 1/2 cup Parmesan cheese 1 clove garlic minced 1 (10 ounces) package frozen chopped broccoli, thawed and drained 1 (14 ounces) can artichoke hearts, drained 1 (8 ounces) container soft garlic-chive cream cheese 2 large eggs 1-1/2 cups shredded mozzarella cheese divided 1/4 teaspoon red pepper flakes, to taste Preheat oven to 375 degrees. Mix the first five ingredients in the bowl of a food processor. Pulse until broccoli and artichoke hearts are coarsely chopped and evenly mixed with the cheese. Add eggs and continue to mix until eggs are well incorporated. Transfer mixture to a medium mixing bowl. Mix in 1 cup of the mozzarella and red pepper flakes, if desired. Transfer mixture to an 8 x 8 x 2-inch baking dish or a nine-inch round pie plate. Sprinkle remaining mozzarella cheese over the top. Bake for 20-25 minutes until the dip is hot and bubbly and the top starts to turn golden brown.

Laissez les bons temps rouler! Check out some of our favorite places in Jackson to get king cake on this week's blog!

By Dr. Gary R. Bachman , MSU Extension Service This post was updated on 1/5/2026 Microgreens such as this beet bull blood are easy to grow inside and add fresh garden flavor to winter meals. (Photo by MSU Extension/Gary Bachman) If you’re the kind of gardener who has something fresh from the backyard on the table almost every day of summer, January meals can seem a little dreary. One way to keep fresh home produce on your plate all winter long is by growing microgreens. It does not take a lot of effort or space, and the colorful and tasty results can have a big impact at mealtime. Microgreens are immature, densely grown seedlings of selected vegetables and herbs. I’ve been growing them for over 10 years, and my favorites include leafy microgreens like kale, arugula and baby lettuce. ---- Related: MSU Extension has lots more info on growing microgreens! You harvest microgreens in seven to 21 days from germination when the tiny plants have reached 1 to 3 inches tall. Depending on the species grown, the harvested microgreens consist of a stem, cotyledon and developing true leaves. Microgreens vs. Sprouts Let me clear up some confusion between microgreens and sprouts. Sprouts are seeds that are geminated in a high-humidity system, and the entire plant -- leaves, stems and roots -- are harvested and consumed. Microgreens are seeds grown as normal plants, and only the stems and leaves are harvested for consumption. Microgreens are rich in phytonutrients and have a variety of uses. They are vegetable confetti that add flavor, texture and color to meals. Add them to salads or make up an entire salad with just microgreens, jazz up a sandwich by adding them in place of lettuce, or use them as a colorful garnish. Broccoli microgreens in a repurposed takeout container (photo by Gary Bachman) These tiny plants are easy to grow in a variety of containers. I use sturdy plastic trays filled with a good, peat-based container mix. Repurposed take-out containers or reused product trays from the grocery store are great, if they can hold a cup or two of growing mix. Plant your microgreens by densely sprinkling the seeds on the surface of the container mix. The number of seeds used varies by variety. Gently press the seeds down and then water them into the soil. Cover with a clear dome or a paper towel to retain humidity until the seeds germinate. Remove the cover after a few days. The seeds need light to germinate. I put mine on a germination rack in the front window. If your window doesn’t offer abundant light, supplement with LED light. You also can grow them outdoors on the porch when temperatures rise. Seeds begin to germinate in a couple of days, and some are ready to harvest in as little as one week. Harvest with a sharp pair of scissors. This is usually a one-cut process, and the greens can be stored in a plastic bag or container in the refrigerator. As with any fresh vegetable, always gently wash before consumption. What's available? There are well over 50 different varieties of microgreens available, and they can be grouped by their rate of growth. Pea shoots and radishes harvest in seven to 10 days, while mustard, kale, arugula, and cabbage take 10-15 days. Beets, carrots, Swiss chard and cilantro are among the varieties ready for harvest in 16-25 days. Make sure you get good quality, fresh seed to ensure even germination and success. Seeds for microgreen use are readily available in bulk, which is important because it is impractical to buy the amount of seed needed in seed packets. Your local garden center or online sources will provide the materials and bulk seeds you need to get started. PRO TIP ----> Sow seeds weekly to ensure a steady supply of beautiful and tasty microgreens to keep the garden on the table all winter long!