Around Christmas, we gave you a list of great kitchen and bar items that made awesome gifts for the food and drink lovers in your life. We are back with an updated list of things that you definitely need in your home kitchen or on your bar cart! Mini Waffle Iron This mini waffle iron can do so much more than just simple breakfast waffles! It's gone viral on TikTok with keto and low carb "fried" pickles (shredded cheese and pickles), and it can do so much more. Throw some shredded hash browns, cinnamon rolls or really anything you can think of onto these mini waffle irons! Electric Salt and Pepper Mills These electric salt and pepper mills are too cool. Each mill comes filled with salt crystals and whole peppercorns, and the innovative design allows you to add freshly cracked pepper and salt with just the touch of one hand. Hogwarts Ice Molds Do you love Harry Potter? Williams-Sonoma has all kinds of Harry Potter kitchen items, including these fun Hogwarts ice molds for cocktails! Crinkle/Waffle Fry Cutter Ever wondered how to get the perfect crinkle or waffle fries? This is the gadget for you! Just slice your potatoes with these device and you have the perfect cut crinkle or waffle fries. You can even use it to chop veggies for a fun shape. 6 Piece Assorted Craft Beer Mug Set If you love beer, specifically craft beer, this set is for you! This six piece set includes an English pub glass, classic pilsner glass, Belgian ale glass, craft pub glass, porter-stout glass and a wheat beer glass. It's the perfect addition to any beer lover's kitchen and also makes for a great gift.

By The Wine Guys, Tom Marquardt and Patrick Darr Sicily is one of the most visually attractive regions of Italy but lately is becoming equally known for its moderately priced table wines made from indigenous grapes grown in its rich volcanic soils. Our first encounter with Sicilian wines began in the 1970s with the ubiquitous and inexpensive Corvo wine often seen on red-checkered tablecloths in Italian restaurants. Diners were served the classics of spaghetti and meatballs, lasagna and eggplant parmigiana, all slathered generously with a rich red tomato sauce. Our young palates enjoyed the wine and food pairing that introduced us to enjoying wine at dinner. We lost touch with Corvo until recently when the Sicilian wine group that owns Corvo and its sister brand Duca di Salaparuta introduced us to its current offerings. Its wines use the Terre Siciliane IGT appellation, created in 2011, that gives the winemaker broad discretion in choice of grape varieties. In 2017, the DOC designation was created for wines made exclusively from grillo and nero d’avola grapes. However, many producers decided to keep the IGT title even though their wines qualified for the DOC title. We were impressed with the Corvo Irmana Grillo Terre Siciliane IGT 2019 ($15-17). Fermented in stainless-steel tanks, this wine sports lovely citrus, green apple elements with fresh acidity and a nice finish. A very appropriate accompaniment for most fish and chicken dishes. One of our favorite Sicilian red grapes is frappato. The Corvo Irmana Frappato Terre Siciliane IGT 2019 ($15-17) shows candied and fresh cherry flavors that please the palate and should play well with most meat dishes. We were very impressed with the indigenous red grape nerello mascalese several years ago at a large Italian wine tasting in New York and have only occasionally found it in wine shops. The Duca Di Salaparuta Lavico Nerello Mascalese 2017 ($22-25) is a pleasant reminder of our first impression of this grape. Light in color with impressive plum and sweet cherry elements, a hint of cedar and terrific balance. Nero d’Avola is the most commonly planted red grape in Sicily and is the easiest to find in the U.S. These are often affordable, easily accessible table wines. We enjoyed the Duca Di Salaparuta Passo Delli Mule Nero D’Avola Terre Siciliane IGT 2018 ($20-23). This red wine exhibited big blackberry and plum notes with soft tannins. A very well-balanced wine at a fair price. The Duca Di Salaparuta Triskele Nero D’Avola/Merlot Terre Siciliane IGT 2017 ($22-25) comes across as a cross between a California- and Bordeaux-style wine with ripe cassis and berry notes. Very fruit driven, this is an excellent red table wine. Besides the wines from Corvo, we also enjoyed those from Tasca d’Alermita. The Tenuta Regaleali “Antisa” Catarrato Sicilia DOC 2018 ($22) is from a relatively obscure grape variety, although it was once popular here. “Antisa” is the word used for the anticipation of each year’s harvest. Catarrato is the last grape harvested and Sicily’s most ancient grape. Stone fruit flavors and nice minerality. Tenuta Regaleali Lamuri Sicilia DOC 2016 ($20). Made entirely from nero d’avola grapes, this simple and delicious wine has black cherry flavors with a hint of vanilla. It’s a great wine to pair with pizza, pasta and the like. Dry Creek Vineyards Dry Creek Vineyards has been on our radar screen for years, continually delivering high quality Sonoma County wines at fair prices. Two recent releases impressed us. The Dry Creek Vineyards Meritage Dry Creek Valley 2018 ($35) is a true Meritage wine crafted from all five classic red Bordeaux varieties. Its 63 percent merlot leads off the batting order with cabernet franc, cabernet sauvignon, malbec, and petite verdot following in decreasing amounts. The blend creates a nice smooth complexity that presents wild cherry, plum and spice notes. Very easy to drink and would accompany a wide variety of cuisines. The Dry Creek Vineyards Old Vine Zinfandel Dry Creek Valley 2018 ($38) is another easy-to-drink wine. Although “old vine“ has no technical definition, Dry Creek utilizes grapes from vines that average 100 years old with some vines as old as 140 years. Classic black raspberry flavors along with blackberry accents and a hint of oak. Wine picks Knotty Vines Pinot Noir California 2018 ($15). Refreshing fruit redolent of cherry and strawberry. Chateau Rieussec R de Rieussec Bordeaux Blanc Sec 2018 ($40). It’s a shame that more people don’t think of Bordeaux when they think of sauvignon blanc. Every time we try white Bordeaux, we regret not drinking it more often. The stature of these wines from Sauterne is helped immensely by blending semillon with the sauvignon blanc. This wine has intense and well-defined citrus aromas and broad pear flavors. Long finish and just a touch of oak. Olema Sonoma County Chardonnay 2019 ($15). One of the best chardonnays for the price, this Sonoma County gem has white peach aromas and mouth-filling pear flavors with a hint of baking spice. Rodney Strong Vineyards Chalk Hill Chardonnay 2018 ($22). If you like your chardonnay with a toasty, vanilla quality, this one is for you. Creamy mouthfeel with pear and citrus notes. Great value. Rodney Strong Symmetry Red Meritage Alexander Valley 2016 ($55). This Bordeaux-like blend scores high on the delicious factor with rich plum and cherry fruit flavors. Nice spice background and long finish. Robert Hall Paso Red Paso Robles 2017 ($17). The bulk of this wine is zinfandel and petite sirah with a dollop of petite verdot, tempranillo, and syrah. The end result is a delicious red blend that features bright fruit notes of mixed berries and cherries, with some spicy hints.

by Kara Kimbrough Here’s a glimmer of hope as we emerge from the state's worst ice storm since 1994. Spring and summer travel to warmer climates is just a few weeks away. As you head south to the beach or just out for a drive, budget in a little extra time to head to Columbia to sample what was just named the best burger in Mississippi for the second year in a row. First, let me mention one important fact. A stop at R House is not a quick one, or, at least, it shouldn't be. You’ll want to browse through the small country store filled with homemade jellies, honey, artisan meats and a selection of apparel and gift items. During the summer, fresh, locally grown fruits and vegetables are ripe for the taking. In short, a trip to the rustic R House, named for owner Keith Riley, is an experience, but juicy, grilled-to-perfection, topped-with-whatever-you-like burgers are the real reason you should make a detour to Columbia. Just three years after opening R House a few miles east of downtown Columbia, Riley has created a popular spot that's earned a following. The restaurant attracts locals as well as visitors driving through or arriving specifically for a burger or a plate lunch of rotating southern comfort food delicacies. More often than not, though, most stop in to sample what Riley calls, “just good old-fashioned grilled burgers.” When pressed for top secret details about the award-winning burgers, Riley says it’s simple. “We only use fresh, never frozen, ground beef. We make every patty by hand and grill each one of a flat metal grill. We make the kind of burgers we like to eat and that we want to serve our families.” Whatever you call them – delicious, outstanding and reasonably-priced are a few adjectives that come to mind – Riley’s creations earned enough votes from fans and anonymous judges to take the Mississippi Beef Council’s “Best Burger in Mississippi” award. According to the organization, the contest awards top prizes to Mississippi restaurants offering superior steaks and burgers using the beef products produced by the state’s cattlemen and women. Awards are given following a social media contest, which allows the public to vote for their top picks. A panel of judges then visits the five finalists in each category, with the winner of the state’s best steak and best burger announced at the Dixie National Rodeo. Cheryl’s Steak House in Ocean Springs was named the state’s best steakhouse this year, while R House took top honors in both 2020 and 2021. I’m usually skeptical about awards labeling a food item the “best,” especially when so many restaurants in the state do an admirable job of creating outstanding burgers. But once you bite into one of R House’s burgers, you’ll understand why the awards keep coming. Word of caution: make sure a supply of napkins is nearby. The burger patties are thick and juicy in and of themselves. Once the toppings and sauce are added, it’s a challenge to keep everything together inside the over-sized bun. Now that you know where to go for a great burger, here’s what to order. One of the most popular, the house burger (priced at a more-than-reasonable $5.59) starts with a thick, juicy beef patty. I’m sure it would be delicious served solo on a plate. However, when tantalizing layers of lettuce, tomato, onion, pickles, mayo, mustard, ketchup and sauces of one’s choice are added, it’s one of the best burgers I’ve ever tasted. Or, you may decide to try one of the other burgers on the menu. The cheeseburger ($6.79) is a slightly heartier version courtesy of extra topping, while the bacon ($7.09) and bacon cheese ($8.29) burgers are filled to overflowing with thick slices of bacon and cheese. Other options are the chicken sandwich ($5.95) and grilled cheese ($3.99) and BLT ($5.25), Not that you’ll require anything extra after sampling one of these jumbo burgers, but if you do, try the fries ($2.99). Hand-cut, battered and fried to a golden crispness, they’re a side befitting an award-winning burger. It’s hard to imagine anyone making this choice after taking in the smoky aroma of a burger sizzling on the grill, but if you decide against ordering one, R House has plenty of other options from which to choose. Those looking for something different can enjoy a fried or grilled chicken strip plate ($7.99) accompanied with some of those famous fries and Texas toast and salads that include the hearty bacon cheeseburger ($10.75), regular ($5.95) and side ($3.25) options. Blue plate specials are offered daily for $9.99 and rotate between old-fashioned hamburger steak with onions and gravy, fried of grilled pork chops and fried or grilled chicken tenders. Each selection includes two sides and choice of Texas toast or cornbread fritters. Choose from among mashed potatoes and gravy, macaroni and cheese, fried squash, fries, salad and others. Just a word about those cornbread fritters. Don’t expect any hard, round, marble-looking bread. R House’s are fried flat to resemble mini pancakes and are crispy and delicious. Just one more reason besides award-winning burgers to visit R House. R House offers to-go meals that can be called in as you’re traveling and picked up at the convenient location just off the highway. If you have a little time to spare, I recommend stopping in and enjoying a leisurely meal at the cozy, family-owned restaurant. As you sit and savor your meal, you’ll receive friendly service and be entertained by the mix of locals, tourists and assorted burger-lovers dining at red checkered cloth covered tables throughout the cheerful room. And, a little shopping before or after your meal makes the experience even more enjoyable. If you go: Where: 2421 Highway 98 East, Columbia When: Open for lunch Monday through Saturday, 10 am to 2 pm; open for dinner Friday and Saturday, 4 to 9 pm. Call 601.674.2021

by Dr. Gary R. Bachman, MSU Extension Service Basil can be grown in limited space and is an excellent addition to many homemade dishes and even drinks. (Photo by MSU Extension/Gary Bachman) After going through that recent cold snap, the glorious weather this past weekend has me wanting spring to get here as fast as possible. Visiting garden centers and seeing all the herb transplants means I just may get my spring wish. One of my favorite herbs to grow and cook with is basil. And because I grow everything in containers, basil is my main, go-to herb. If you ask me what a good variety is for starting an herb garden, my answer is always Genovese Italian basil. The large leaves of this plant are intoxicatingly aromatic, and they look beautiful garnishing tomato-based sauces. Most of the Genovese Italian basil I grow is used for homemade pesto. Here’s my easy pesto recipe. Combine in a food processor for 30 seconds or until smooth: Easy Pesto Ingredients: - 2 cups fresh basil - 1/4 cup pine nuts (cashews are also good) - 2 cloves garlic - 1/2 cup extra virgin olive oil One of my favorite purple basil varieties is Amethyst. The bright-purple leaves resemble the broad flat leaves of Genovese basil, and they have a similar taste with a touch of licorice. Amethyst is a great ingredient for my easy recipe for purple basil mojitos. Muddle eight Amethyst basil leaves with the juice from a lemon. Add two ounces of simple syrup and six ounces of white rum. Shake with ice, then pour over ice into a tall glass. Finish with a splash of soda water. This drink has a pretty, pink amethyst color and is a refreshing beverage for a great day in the garden. Basil care is really easy. First, be sure to deadhead the flowers. While they are attractive on their own, flowering halts leaf production. Be sure to keep the containers consistently moist. For the best flavor, harvest the sprigs in the morning when the essential oils are at their peak. Place them in a small vase or jar until ready to use for dinner. I think growing basil in containers is a fantastic way to enjoy fresh flavor without the need to weed. Container growing is perfect for the porch or patio, and it is ideal if you have limited space in the yard or you live in an apartment and only have a balcony. You can even place your containers on benches or tables to bring the garden up to a higher level for those with accessibility concerns to enjoy. The type of container you use doesn’t matter, so you can get as simple or fancy as you like. I personally like terra cotta or just plain black plastic nursery pots. More important than the type of container is using a good, professional growing mix, which is available at your favorite local garden center. These mixes can have a variety of components like peat moss, coir, bark and forest by-products that ensure a well-drained container. When you use the container mix, basil benefits from the addition of fertilizer applied at half the recommended rate. I personally like using a controlled-release product. There are both inorganic and organic fertilizers available, with more choices offered every season. Growing your own basil is easy, and it makes for delicious, home-cooked dinners.

by Kara Kimbrough Mardi Gras was canceled, but that hasn’t stopped Paul’s Pastry Shop in Picayune from baking thousands of King Cakes in celebration of the season normally filled with parades and parties. Luckily, Paul’s made thousands of its unique and delicious King Cakes to sell in stores and ship to all 50 states. Planning a Paul’s purchase brought to mind other sweet treats offered by Mississippi restaurants. When given a preference, savory and salty foods are my preference over sweets. But every now and then, I'm tempted by a restaurant’s dessert menu. Here are just a few of the ones that are among my favorites, starting with Paul's. A fixture in the state since the 1970’s, Paul's is famous for King Cakes and if you’ve ever tasted one, you understand why. Filled with fruit and cream cheese and topped with colored sugars and sliced almonds, they’re a cut above any others I've sampled. Check out Paul’s website at www. paulspastry.com to order one. Or, check your local Ramey’s, Corner Market, Sunflower and Piggly Wiggly, among others. A complete list of stores and shipping details is found on the website. I call it one of the “seven wonders of the world.” I’m referring to the sky-high meringue topping on pies at Mammy’s Cupboard in Natchez, pictured right I didn’t use a ruler, but I’m estimating the crown on my favorite coconut pie was at least four inches high. To say it was the tallest and most delicious piece of pie I’ve ever tasted wouldn't be an understatement. With a flaky crust, luscious coconut custard filling and lightly browned, melt-in-your-mouth meringue, it should be in the dessert hall of fame. Another delicious pie is on the menu at Shapley’s in Ridgeland. This modern pie isn’t your grandmother’s version – there’s no meringue, but instead, a generous dollop of fresh whipped cream is topped with a lemon slice. Highlighted with a cool lemony custard base, it’s a pie of which your grandmother would approve. Full disclosure: I’m not a bread pudding lover. I’ve never been a fan of the sogginess…the pale color…the banal flavor of the dishes I’ve tried. That all changed when I dipped a spoon into Mary Mahoney’s version. A decades-old recipe at the Biloxi eatery produces a bread base that is lightly toasted, not soggy. With a splash of rum sauce and other delicacies, it’s a dish that forever dispelled my disdain for bread pudding. Unlike bread pudding, I’ve never shied away from a slice of pecan pie. One that never disappoints is on the menu at Char in Jackson. Their version is decidedly homemade – no food service offering at this place. It's filled with crispy pecans and a delicate syrupy filling on a flaky crust. Topped with a scoop of vanilla ice cream, it’s a little slice of heaven on a plate. You can’t leave Weidmann’s in Meridian without sampling the restaurant’s famous black bottom pie. I don't have the specifics of the modern-day version, but a vintage online recipe lists gingersnaps, scalded milk, custard and chocolate, a dash or two or whiskey and a crown of meringue scattered with chocolate shavings. Today, it’s still decadent, delicious and a must-try ending to any Weidmann's meal. Last, journey to Hattiesburg for luscious limoncello cheesecake at Tabella and a variety of homemade berry cobblers at Movie Star Restaurant. Sadly, Cotton Blues closed its doors, but the restaurant’s famous cheesecake (pictured right) lives on at supermarkets around the state. Check the website, www.cottonblues.com, for locations.

from the MSU Extension Service Like many home gardeners I like to grow my own tomatoes from seed for the coming summer season. It’s an easy process, so let me share my latest tips for starting your own tomato at home. In the past I’ve demonstrated using coir pellets and cell trays to start tomato seeds. Lately I’ve been trying to save tray space by sowing seeds densely and be able to start more varieties at a time in a smaller space. Let me show you how. Of course we need good commercial container mix. You could use germination or seed starting mix, but I like using this general-purpose container mix. And you’ll need cell packs, pots and seeds. In the past if I wanted to sow six different tomato varieties, I would sow one or two seeds per cell in six cell packs. These packs would take up this amount of space. Now I just use a single 6-cell pack for all six varieties. I sow multiple seeds of a variety in each cell and be sure to add a label. I’ll cover and place on my germination rack under LED lights. After germination I let the group of seedlings grow until they form true leaves. Removing the plug I’ll gently tease the seedlings apart and transplant these seedlings into 3-inch cupusing the same container mix. After about three weeks these will be ready to transplant into my EarthBoxes. Starting tomatoes like this works great and it works for peppers too. I’m horticulturist Gary Bachman and I’ll see you next time on Southern Gardening.

When it comes to tourism, Italy’s Abruzzo region doesn’t command the sterling reputation of Tuscany, Piedmont or heavily traveled coastlines. Yet there it is just east of Rome, nestled between the Apennine mountain range and the Adriatic Sea, waiting to be discovered for its local cheese, olives, pasta and wine. Although grape growers have planted vineyards in the rugged (and often rocky) foothills since the 18th century, the wines have struggled to gain footing because producers have been slow to embrace quality. They can’t agree on a bottle shape, use old trellising systems and have a confusing array of DOCs and subregions. But a recent wine tasting we did with Davide Acerra, president of the Consorzio Tutela Vini D’Abruzzo and wine educator Susannah Gold, shows some promising improvement. Many producers have adopted sustainable farming, new trellising systems and different fermenting tanks. The region’s relative obscurity and emerging improvements make Montepulciano d’Abruzzo a great value for consumers looking to discover an eminently quaffable, fruity red wine. These medium bodied wines are perfect matches to simple foods, such as pizza, burgers, chili, barbecue and stews. The flavor profile of montepulciano d’Abruzzo varies from lighter notes of boysenberry and plum with spice, herbs, licorice to an animal overtone that some may find offensive. These wines have silky tannins and low acidity. Not to be confused with the town of Montepulciano that makes vino Nobile from sangiovese and other grapes, montepulciano as a grape variety is second only to sangiovese in terms of production. In Abruzzo, montepulciano must account for 85 percent of the wine to achieve DOC status. All of the wines we tasted were made entirely of montepulciano, a trend that is associated with the wine’s improved quality. However, we wonder if the introduction of international grapes like cabernet sauvignon and merlot wouldn’t help the blend as they did in Tuscany. Montepulciano d’Abruzzo producers cling to tradition and one has to admire that. Not only are they wedded to indigenous grape varieties, but most growers are still using a pergola trellising system. Forced on them in the 1970s by government regulators, grapes are grown on arbors high enough for tractors and pickers to pass underneath. Some argue that this avails the grapes to disease, but Gold said that grapes grown on arbors get more sun exposure and are easier to harvest. One traditional practice that winemakers are willing to change is the fermentation vessel. Producers in Abruzzo are finding interesting success with cement eggs and even ancient amphoras. An additional layer of quality came with the 2003 introduction of the Denomination of Controlled and Guaranteed Origin. To earn a DOCG stamp, the wine has to meet more stringent criteria and be approved by a licensed panel of judges. These wines are not the insipid Montepulciano d’Abruzzo served in pizzerias and cheap Italian restaurants: Casal Thaulero Orsetto d’Oro Montepulciano d’Abruzzo DOC 2017 ($16.50). A cooperative named in honor of a well-liked, 16th century German family, the Thaulero has luscious mouthfeel, silky tannins and sour black cherry fruit flavors with a hint of spice. Feuduccio Montepulciano d’Abruzzo DOC 2017 ($25). Red fruit flavors with hints of vanilla and sweet tannins. Very silky on the palate, it was one of our favorites. Cirelli Anfora Montepulciano d”Abruzzo 2018 DOC ($30). This wine is fermented in locally made amphoras, a large terra cotta clay pot. Circelli embraces organic, bio-dynamic practices and uses natural yeasts. We enjoyed the boysenberry and plum notes in this wine and its long finish. Trellising is on the emerging guyot system and wine is aged one year in bottle before it is released. La Valentina Spelt Riserva DOC Montepulciano d’Abruzzo 2016 ($17). Fermented in stainless steel tanks and aged in Slavonian oak casks and large barriques, this vegan wine is more full-bodied than the others. Dried herb aromas and layered fig, dark fruit and mineral flavors. Certified organic since 2016. Ciavolich Fosso Cancelli 1853 Montepulciano d’Abruzzo DOC 2015 ($50). Fermented and aged in concrete tanks, this aged wine has more texture with raw meat, rich black fruit and spice notes. Full-bodied, it calls for steak and demonstrates what this grape is capable of producing in the right hands. Ciavolich built the first winery in front of his house in 1853. Its underground cellars hid German tanks during their retreat. The family fled but returned in the 1960s to make this great wine. The small-production wine spends three years in bottle before it is released. Wine picks Blackbird Vineyards Dissonance Sauvignon Blanc 2019 ($20). This is a luscious blend of sauvignon blanc (87 percent) and semillon in a true Bordeaux style. Classic grapefruit flavors of the sauvignon blanc mingle with soft apricot flavors of the semillon. Hints of lime and pear combine with bright acidity to make this an excellent sipper. Tamarack Cellars Firehouse Red 2018 ($19). This quite a kitchen-sink blend: cabernet sauvignon, syrah, merlot, cabernet franc, mourvedre, grenache, counoise, sangiovese, petit verdot and nebbiolo. We don’t know how the winemaker kept them straight, but the result is a decent, medium body wine with broad red fruit flavors and a kiss of oak. Paraduxx Candlestick Valley Red Wine 2017 ($60). Duckhorn Wine has a lot of fun with its exquisite blends. We like this Rhone-like blend of grenache and syrah for its concentrated black cherry and plum flavors with floral and licorice aromas. We also like the 2017 Paraduxx Howell Mountain Red Wine that brings syrah together with cabernet sauvignon. Blackberry flavors with hints of mocha and pepper. Primus The Blend Chile 2017 ($18). From the new DO Apalta region, this is a broad and seamless blend of cabernet sauvignon, merlot, carmenere, petit verdot and cabernet franc. As one would expect from this recipe, the flavors are expansive with red and dark fruit, spice, and dried herbs. Long finish and soft texture make it an easy wine to drink.

by Ms. Natasha Haynes, MSU Extension Service Many recipes—on The Food Factor and elsewhere—make multiple servings. Typically, I’m a fan of leftovers, but hot chocolate just does not warm up well in my opinion. That’s why I was excited to discover this fast, microwavable option for a single serving. When you make recipes from scratch instead of using prepackaged mixes, you get to control the ingredients, including sugar, salt, and fat. You can even jazz this up with a little peppermint flavoring or vanilla. Changing up the flavor can help make up for the lower fat content. We are all about healthier choices without sacrificing the flavor! If you like dark chocolate, did you know you can buy a dark chocolate version of unsweetened cocoa powder? Try it for a richer, deeper cocoa taste. Quick Hot Cocoa for One Ingredients: - 1 tablespoon sugar - 1 tablespoon hot water - 2 teaspoons unsweetened cocoa powder - 1 cup fat free or 1% milk - dash of salt, if desired Wash hands with soap and water. Combine sugar, cocoa, and salt (if desired) in a large, microwave-safe mug. Add hot water to mug and stir to dissolve cocoa mixture. Add milk, stirring well. Place mug in microwave and cook on high for 1½ minutes, or until hot enough. Stir and enjoy. Thanks to the University of Georgia Extension for this printable recipe. 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!

NEW ORLEANS, La. — A staple of any Monday during Carnival season is feasting on a bowl of homemade red beans and rice topped with hot sauce. In recognition of this beloved New Orleans tradition, Camellia Brand, TABASCO Brand Pepper Sauce and the New Orleans Culinary Institute (NOCHI) have partnered to celebrate Carnival season with a larger-than-life Krewe of House Floats installation that places the quintessential Mardi Gras dish and its ingredients front and center. To design, create and install the red beans and rice-themed house float outside of NOCHI (725 Howard Ave.), Camellia Brand and TABASCO Brand employed the New Orleans-owned and operated Stronghold Studios. In keeping with the Central City theme “Mardi Gras in the City” for the Krewe of House Floats, the float carries the theme “Red Beans Done Right,” and features a large cauldron of red beans, piles of rice, splashes of hot sauce and the base of New Orleans cooking — the trinity. “We’re thrilled to be able to keep the Carnival spirit alive and support local artists whose businesses have been affected by the ongoing coronavirus pandemic,” said Camellia Brand Fourth-Generation Owner and CEO Vince Hayward. “Stronghold’s amazingly talented artists took the old New Orleans tradition of cooking up red beans and rice every Monday — historically laundry day — and brought it to life through a beautiful house float.” “We’re very excited to be a part of the float at NOCHI Café to celebrate Lundi Gras,” says Simone Reggie, Brand Ambassador, TABASCO Brand. “With a whimsical design featuring Camellia’s iconic red beans and rice, adding TABASCO Sauce was a no brainer. A few splashes of our sauce on top of Monday’s red beans and rice makes for the perfect start to your Mardi Gras celebrations.” Camellia, NOCHI and TABASCO Brand have been working diligently to address widespread food inequities caused by the ongoing COVID-19 pandemic and have supported those affected through various philanthropic efforts. Since last summer, NOCHI has partnered with Chef’s Brigade NOLA, Revolution Foods, the City of New Orleans and a coalition of over 80 restaurants as part of the COVID-19 Meal Assistance Program. This mass feeding initiative has fed over one million meals to New Orleans neighbors while enabling locally owned restaurants to bring in much needed revenue and rehire their staff. “Camellia Beans and TABASCO have been supporters of NOCHI since the beginning, so it’s wonderful and fitting that we now get to collaborate on a uniquely New Orleans way of sharing joy and culinary tradition in a way that’s safe for our community,” said NOCHI Executive Director Leah Sarris. “In a Carnival season unlike any we’ve ever experienced, we’re just excited to lend our ‘house’ at 725 Howard to the Krewe of House Floats.” In an effort to provide a taste of Carnival, Camellia, TABASCO Brand and Cajun Country Rice will also be distributing complimentary red beans and rice starter kits on Monday, February 15 outside NOCHI. The public is welcome to pick up a kit from 11 a.m. until supplies run out and take a photo with the Krewe of House Floats installation. Each red beans and rice starter kit will include a one-pound bag of Camellia Brand red kidney beans, a one-pound bag of Cajun Country Long Grain Rice and a five-ounce bottle of TABASCO Sauce in a customized tote bag. The kits will provide local families and individuals with the key ingredients needed to prepare their Mardi Gras red beans from the comfort and safety of their homes. Per City of New Orleans guidelines, members of the public are required to wear face coverings and maintain a distance of six feet when viewing the house float and picking up starter kits. Curbside pickup is available for those who wish to remain in their cars. People who are sick or have been in close contact with someone who is COVID-19 positive are asked to stay home. These regulations will be strictly enforced. For a complete list of guidelines, visit ready.nola.gov.

by The Wine Guys, Tom Marquardt and Patrick Darr Finding new wines amid a sea of international labels can be a daunting task. While we would like to try the wines of Georgia and Croatia, there just isn’t enough time when we’re sipping our way through new releases from the West Coast, Italy and France. Not enough time or maybe not enough liver. It is with such remorse that we regret ignoring La Rioja far too long. This region of Spain had a spot in our cellars for many years, but our interests have wandered to emerging locations in Spain – such as Priorat and Mencia -- and other parts of the world. But mention Spain, and most people still think first of Rioja. Tempranillo is the dominant player here and is sometimes referred to as a “noble grape” similar to the grape hierarchy of cabernet sauvignon in Napa Valley and the Left Bank of Bordeaux. In Rioja this early ripening, native variety produces boldly flavored red wines and contributes to some of the longest lasting wines in the world. Other red grape varieties include mazuelo, garnacha tinta and graciano. Although white Rioja wines are difficult to find, we have been recently drawn to those made from viura grapes. Malvasia and garnacha blanca are the other two common white grape varieties. There has been considerable effort in marketing and in production to draw more attention and better quality to the wines of this region. Since 2017, for instance, producers have been allowed to designate on its labels the municipalities where the grapes are grown, much like we see in Burgundy. The municipalities are spread around three recognized regions: Rioja Alta, known for its old-world style of wine, Rioja Alavesa, known for its full-body wines and low yields, and the vast Rioja Oriental, known for its high-alcohol wines and Mediterranean climate. Rioja has attempted to rank its wines in quality by the amount of time a wine spends in oak casks and bottle. Crianza spends at least one year in oak and a few months in bottle before it is released. Reserva ages for three years with at least one year in oak. Gran Reserva uses the best grapes and only in exceptional vintages. It is aged in oak for at least two years and then in bottle for another three years before being sold. A fraction of the wines produced in Rioja are classified Gran Reserva, but they remain the best and are still reasonably priced. Rioja producers like American oak, which seems to react well with the bolder tempranillo grape variety and adds vanilla and coconut to the flavor profile. American oak is also much cheaper than French oak and that helps to contain the cost. We find a lot of good tempranillo on the market for well under $20. The attraction we see is the fruit-forward character of these juicy and alluring wines. However, they are more ageable than one would assume. For instance, we recently tasted a 1994 Urbina Gran Reserva that was holding its own as well as a 2004 Allende Rioja that we had tucked away years ago. It was outstanding and current release cost $25. For those stocking their cellars, it’s a reasonable investment for a wine that can last 15 years or more. Look for labels like LAN, Muga, Beronia, Allende and Muriel and Bujanda. And here are a few that should be relatively easy to find: LAN Reserva 2015 ($25). A little mazuelo is blended with tempranillo in this full-body gem from vineyards in Rioja Alta and Rioja Alavesa. It spends 18 months in oak – French and American – and 20 months in bottle. Classic red cherry and blackberry notes with a floral nose and velvet texture with hints of vanilla and spice. LAN’s simple crianza is a great value at $15. CVNE Rioja Cune Reserva 2015 ($29). We’ve seen this wine for a whole lot less in Costco. For a reserva, it’s a good deal if you can find it for under $20. Ripe plum and black cherry flavors. The blend is 85 percent tempranillo with the rest being made up of garnacha, graciano and mazuelo. Marques de Riscal Reserva 2015 ($20). Using grapes from Rioja Alavese, this enduring label has been in our households for decades. Its regular crianza sells for less than $15 and is delicious. The reserve just shows more depth and character. Fresh and elegant with cherry flavors and good complexity. Bodegas Palacio Glorioso Reserva Rioja 2015 ($15). Made entirely from tempranillo, this wine represents an outstanding value from Rioja. Bright plum and cherry fruit notes, medium tannins, and a very long finish. A great starter wine for those wishing to explore tempranillo and Rioja. Montebueno Cuvee KPF Rioja 2018 ($10). A nice introduction to Rioja and the tempranillo grape. Fairly simple with ripe and dried cherry notes and soft tannins. A good wine for the price. Vina Bujanda Tempranillo Rioja 2018 ($12). More expressive than the Montebueno with cherry and plum notes along with elements of cedar and tobacco. Quite a bit of complexity for the price. Cune Crianza Rioja 2016 ($16). Black cherry with licorice and sandalwood elements. This needs at least 30 minutes to open. Montana Rioja Reserva 2014 ($20). As a reserva, you expect more body and this wine delivers. More of an old-style of Rioja with more pronounced oak notes and candied cherry and plum flavors. Very long finish. Wine picks Chateau la Sauvageonne Terrasses du Larzac Grand Vin 2017 ($40). We loved this extravagant blend from the Languedoc-Roussillon area of southern France. Grenache, mouvedre and carignan add to the syrah foundation of this complex and spicy wine with dark berries notes. Knotty Vines Chardonnay California 2018 ($15). Nice apple and tropical fruit notes with almost no discernable oak influences. Very refreshing. Wentworth Pinot Noir Anderson Valley Nash Mill Vineyard 2018 ($66). This is a very good Anderson Valley pinot noir featuring bright cherry, cranberry and rhubarb notes. Very nice, elegant mouthfeel with a lingering finish.

by Ms. Qula Madkin, MSU Extension Service Did you know people of all ages can have high cholesterol? Cholesterol is a waxy substance that our bodies use to make cells, vitamins, and other hormones. There are two types of cholesterol LDL (bad cholesterol) and HDL (good cholesterol). So, not all cholesterol is bad. However, problems can occur if your level of bad cholesterol is too high. Cholesterol comes from two sources: our livers and our diets. Why does cholesterol matter? High cholesterol increases your risk of cardiovascular disease (heart disease), which is the leading cause of death in the U.S. Lifestyle change is a key component that can prevent or help manage high cholesterol. These steps can help: Number one: Move more. Be physically active in your own way. Do what works best for you so it is a habit you can maintain. An excellent place to start is with at least 10 minutes a day. If you are already active, consider adding 10 minutes to your routine. If you count your steps, shoot for 7,000 to 10,000 steps or more each day. Low-impact exercises include walking, swimming and dancing around the house to your favorite music! Number two: Include more heart-smart foods in your diet. Beans and legumes, whole grains, fruits and vegetables are high in fiber and other beneficial nutrients. According to the Academy of Nutrition and Dietetics, a diet rich in fiber may reduce cholesterol levels. The American Heart Association recommends people consume fish, such as salmon, sardines, albacore tuna, mackerel and trout, two times per week. Aim to fill half of your plate with fruits and vegetables. Eat less food with added sugar, salt and fat. Check food labels and prepare more foods at home so you can control what is added to your food. Number three: Lose weight if you need to, but try not to be overwhelmed. Losing 3 to 5% of your body weight, or 5-10 pounds, is a great start for most people. Number four: Don’t smoke or at least consider smoking less. Smoking significantly increases your risk of heart disease. For help quitting smoking, visit the Mississippi State Department of Health website or call 1-800-QUITNOW. When it comes to cholesterol, the American Heart Association recommends you: check, change and control. That is: Check your cholesterol levels. It’s key to know your numbers and assess your risk. Change your diet and lifestyle to help improve your levels. Control your cholesterol, with help from your doctor if needed Remember, high cholesterol is a serious condition and a major risk factor for heart disease. Healthy food choices and physical activity can positively impact your heart’s health. Make an effort to decrease your risk with these lifestyle changes. For more helpful tips like these and heart healthy recipes, visit extension.msstate.edu and join the MSU Extension Nutrition and Wellness Facebook Group. For more information about cholesterol and heart disease, visit the American Heart Association website. For more information about dietary fiber, visit the Academy of Nutrition and Dietetics website.

by Kara Kimbrough It’s February, so it should be cold… right? With “should” being the optimal word. As we’re all too aware, our fickle weather can require heavy coats one day, flip flops and shorts the next. However, this week’s frigid temperatures have definitely signaled the arrival of at least temporary winter weather. Last weekend, I made not one, but two stockpots of soup. First up was classic vegetable beef, never disappoints. The following day, I experimented with a lentil soup recipe after seeing TV chef Rachael Ray make it recently. It’s definitely an acquired taste and won’t be a favorite of meat-lovers. However, it’s an admirable alternative for those trying to eat healthier. Winter won’t last long, so enjoy hot soup, stews, gumbos and whatever else you call them before hot weather arrives. To get you started, here are recipes for my weekend of soup-making. Either one you choose will be a pleasant accompaniment to a long winter’s night. Winter Storm Vegetable Beef Soup - 1 tablespoon olive oil - 2 pounds beef stew meat - 3 tablespoons all-purpose flour - Salt and pepper to taste - 1 small onion chopped - 3 carrots peeled, halved and sliced - 2 stalks celery, sliced and diced - 2 teaspoons minced garlic - 1 (28 ounce) can undrained diced tomatoes - 1 teaspoon Italian seasoning - 7 cups beef broth - 2 cups Russet potato, peeled and cut into 1/2 inch pieces, or equal amount of frozen Potatoes O’Brien (I use the latter) - 1/2 cup frozen corn - 1/2 cup frozen English peas Heat olive oil in an extra large skillet or Dutch oven over medium high heat. Season stew meat with salt and pepper to taste; dust lightly with all-purpose flour. Place half of the meat in the pan in a single layer. Cook for 3-4 minutes per side or until browned. Repeat the process with the remaining beef. Place meat on a plate and set aside. Add chopped onion, carrot and celery to the pan. Cook for 4-5 minutes or until softened. Add garlic and cook for 30 seconds. Add beef back to the pan along with the tomatoes, Italian seasoning and beef broth. Bring to a low simmer. Simmer for an hour or until beef is tender. Add potatoes to the pot and cook for an additional 20 minutes or until tender. Stir in corn, peas and green beans. Cook for 5 to 10 minutes. Season to taste with salt and pepper. Healthy Lentil Soup - 2 tablespoon olive oil - 1 onion, chopped - 2 garlic cloves, minced - 1 large carrot, chopped - 2 celery ribs, chopped - 2 cups dried lentils, green or brown, rinsed - 1 (14-ounce) can crushed tomato - 6 cups vegetable or chicken stock - 1/2 teaspoon each cumin and coriander powder - Zest and juice of one lemon - 1/4 teaspoon each, salt and pepper or ½ teaspoon of Mrs. Dash Heat oil in a large pot over medium heat. Add garlic and onion; cook for 2 minutes until vegetables are softened. Add celery and carrot; cook for 7 to 10 minutes or until softened. Add all remaining ingredients except lemon and salt. Stir well to combine. Increase heat to high and bring mixture to simmer. Using a spoon, scoop accumulated layer of oil, etc., from surface and discard. Cover and reduce heat to medium low. Simmer for 35 to 40 minutes or until lentils are soft.

by Dennis Lee, The Takeout Frozen pizza is a big staple in our household. But as much as I love frozen pizza, it can get boring after a while. Adding things like mushrooms, garlic and onions before it goes into the oven is great and all, but in the end, it’s still a frozen pizza. You can’t get too far around that fact. But what if you put stuff on a pizza after it’s come out of the oven? I’m not going to use the word “hack” here, but you know that’s where I’m headed. Before I joined The Takeout staff, I worked as a professional pizza maker at Paulie Gee’s Logan Square in Chicago, and I picked up some tricks that changed up my frozen pizza game at home. You can also use them on fast food or leftovers to make them feel like a whole new pie. (And no, none of these are ranch dressing, but don’t worry, I’m not a hater.) Hot honey Spicy honey has been on the up-and-up as a condiment in recent years, and it now occupies a permanent place in my pantry. It’s great in sauces or glazes and a great complement to fried chicken and biscuits and ice cream. But hot honey really, really works on pepperoni pizza. There’s something about the honey that amplifies the flavor of pepperoni like crazy; it’s like the pepperoni just gets louder with each bite. I can’t recommend trying this enough. Ricotta While you can certainly add ricotta to a pizza before it goes into the oven, I prefer the addition of cold ricotta after the pizza’s done baking. Dab bits of it all over the pizza so you get some with every bite. It’s cooling, rich and smooth, and it gives your pizza a fancy feel. I highly recommend you use a pastry bag or a Ziploc bag with the corner cut off to put little uniform blobs on each slice. Oh, and definitely cut the pizza before you put the ricotta on, because running your pizza cutter through ricotta is a mess. Arugula, lemon juice and olive oil Don’t forget your greens, everybody! Fresh bitter greens like arugula on top of pizza are highly underrated. You can put them right on top of the pizza as-is, but an even better idea is to toss them in a touch of olive oil and a healthy dose of lemon juice. This is a good way to brighten up the pie without having to mess around too much in the kitchen. Nutritional yeast Vegan and lactose intolerant friends, a pizza devoid of meat and dairy doesn’t have to taste boring. That’s where nutritional yeast, or “nooch” as the kids call it these days, can come in. I love nutritional yeast. I can easily eat it by the spoonful. It’s a byproduct of brewing beer, and it’s got such an impressively savory flavor that many people use it to replace parmesan in their cooking. A red pie with olive oil and garlic topped with a sprinkle of nutritional yeast will yield you a delicious, light result with a ton of flavor. Burrata Because burrata is a knot of fresh mozzarella tied around a center of cream and bits of cheese, it’s not something you’re going to want to put in the oven before you bake off your pizza. Instead, once your pie comes out of the oven (or out of the box), take a messy piece of burrata and plop it right on a slice. Finish it off with a touch of olive oil, fresh basil and shaved parmesan, and suddenly you’re at a fancy pizza restaurant. Prosciutto This is one of my favorites because prosciutto is so luxurious. Eating it by itself is obviously the best, but adding a slice of prosciutto on top of a slice right out of the oven is also heavenly, since the residual heat softens it up and releases the smell of the cured meat without cooking it. Shaved parm Parmesan is a no-brainer. The stuff in shakers, packets and the green plastic container is fine, but it’s all grated. That makes it easy to sprinkle or stir into food. Shaved parmesan, meanwhile, is fantastic in that it’s a little thicker and it has a greater surface area. Using shaved parm instead of grated gives you the maximum cheesy effect with significant pops of flavor in each bite. Flavored oils Just a drizzle of chili oil or herb-infused oil is enough to make your frozen pizza taste pretty complex. Even plain olive oil can give a slice some extra mileage. I hope some of these ideas will help you up your frozen pizza game. None of them require a ton of work (if any at all), and sometimes small tweaks go a long way. If you’ve got any tips of your own, as always, be sure to let us know.

SOUTHAVEN, Miss. - A Staks Pancake Kitchen is coming to Southaven’s giant new mixed-use development. Construction is to start next month on the breakfast/lunch restaurant, which is to open this spring. Staks will be on the ground floor of one of Silo Square’s mixed-use buildings that house businesses on the ground floor and apartments above. The 228-acre development will be the third location for Staks, which opened its first restaurant in East Memphis’ Laurelwood Collection five years ago, and a second one at Germantown’s Village Square shopping center. Silo Square is on Getwell Road, a mile south of Goodman Road and across Getwell from Snowden Grove. “We couldn’t have asked for a better spot to expand Staks’ footprint,” Staks owner Brice Bailey said in a release. “The Silo Square is going to be a game-changing development for Southaven, and we look forward to bringing our high-quality, locally sourced breakfast and lunch offerings to the scene.” Staks offers an array of different pancakes, including ones called Elvis, Cinnamon Roll and Oreo Praline. The fast-casual diner of comfort food also offers create-your-own omelets and other breakfast staples as well as items like Breakfast Quesadilla and Shrimp N Grits. The restaurant will be open daily from 6:30 am to 2 pm. Customers order at the counter and a server brings the food to the table. Diners can opt to sit in an “interactive griddle table,” where they can make their own pancakes. So far, other types of businesses coming to Silo Square will be four to six other restaurants, half a dozen boutiques, investment firms, a mortgage company and a law office. “Staks Pancake Kitchen is the perfect addition to our growing roster of tenants,” Silo Square owner/developer Brian Hill said in a prepared statement. “This area is meant to be a hub for local businesses, so the partnership just made sense,” he said. “I feel this is exactly the kind of family-owned establishment that Southaven residents will love.” Silo Square is to comprise 13 mixed-use buildings, 305 single-family housing lots, six retail outparcels, a bank outparcel, two hotel sites, three office buildings, a 2.6-acre farmer’s market, 10 acres of apartments and 64 acres of green space. Press release article from Silo Square website.

by The Wine Guys, Tom Marquardt and Patrick Darr There may be no other holiday as contrived as Valentine’s Day. A Hallmark occasion that leaves little forgiveness for the scrooges who forget, it is a holiday that handsomely rewards florists, greeting card companies and candymakers the most. But if there is one redeeming value to the centuries-old holiday with murky origins, it is to embrace love. And that brings us to the story of Christi and Dave Ficeli, a Napa Valley couple who while engaged dreamed of owning a winery – and then bought one several years later. Not everyone can realize wedding dreams this extravagant, but Christi Coors, the granddaughter of beer magnate Adoph Coors, had a head start. Christi was learning the wine trade at E&J Gallo when Cupid landed on her shoulder in the name of Dave Ficeli. During the courtship, the lovebirds stopped at a Napa Valley wine bar and got caught up in the bartender’s exuberant description of a syrah. Over dinner one night, they dreamed of creating a cabernet sauvignon that could evoke an equal reaction. Christi spent some time in the Coors family business while Dave was with Beringer Blass Wine Estates. The couple got married in 2003 and hung onto their dream despite a couple of detours to the Midwest. Christi’s acquisition of Goosecross in 2012 reunited them with Napa Valley and winemaker Bill Nancarrow who discovered an exceptional source to fulfill the couple’s dream project of making extraordinary cabernet sauvignon. Thus was born C. Elizabeth, named after three inspiring Elizabeths in the Coors family. The launch of the 2014 vintage got the desired impact at $150. “We wanted to do something that mattered to us. That’s always been our goal,” Christi said during a virtual tasting of C. Elizabeth wines. Nancarrow, a New Zealand native who made wine for Duckhorn Wine Company for 10 years, was involved in rehabilitating Goosecross and was excited to find Game Farm Vineyard, a special place in Oakville that has provided grapes for the likes of Honig and Groth. The rocks that dominate the Rock Pit block bear a resemblance to vineyards in Chateauneuf-du-Pape that lack topsoil. The large rocks retain heat and make the vines stretch deep for water. Nancarrow likes the natural acidity, bright fruit, finesse and aromatics that come from this vineyard. He also draws grapes from the Trailside block where the red loam topsoil adds what he calls “flesh” to the cabernet sauvignon. What makes C. Elizabeth unusual in Napa Valley is its reliance on American oak, a bold approach made after the couple fell in love with American-oak-inspired Penfold’s Bin 707. Although American oak is common in Spain and Australia, most winemakers find it too aggressive. Nancarrow, however, has found reliable and less aggressive oak in Pennsylvania and Missouri. We tasted four vintages of the C. Elizabeth Game Farm Vineyard cabernet sauvignon and clearly there was an evolution from the showy and accessible 2014 to the firmer 2016. Much of it is due to being more selective with the American oak but the 2016 is also more textured and broader because of the introduction of grapes from the Trailside block. These are powerful yet elegant cabernet sauvignons with a depth of flavor in a classy package. At this price, they aren’t for everyday drinking, however. As to the price, Dave said, “We were not trying to fill a consumer need. We built (the brand) from our perspective. It’s the opposite of what you learn. We have passionate ambassadors – friends and family who build their own concentric ring of followers.” The 2016 and 2017 cabernet sauvignons, made in small quantities, are sold direct to consumer via its website. The Ficelis are generously donating 50 percent of the 2017 vintage sold before March 15 to the fire relief fund in cooperation with the Napa Valley Community Foundation. Valentine Day picks Not everyone will be able to serve $150 wines for a homecooked Valentine’s Day dinner. There are alternatives. Australia loves its quirky names. Loveblock wines are easy to find and leave an impression. The sauvignon blanc runs around $20 a bottle and the pinot noir cost about $35. D’Arenberg makes a delicious Lovegrass Shiraz for under $20 and we’ve always been a fan of Mollydooker’s Carnival of Love ($80). You may want to have sparkling wine on hand to set the mood. Proseccos from Mionetto, Ruffino and La Marca sells for less than $12 a bottle. If you want to leave a better impression, think champagne. Nicolas Feuillatte, Ayala, Montaudon and Pommery can be found for less than $40. If bubbles aren’t your thing – what's the matter with you? -- rosé is rose in a bottle. The splash of color and the chilled red fruit flavors can just as easily set the mood as sparkling wine. Brad Pitt and Angelina Jolie put their names on an excellent Miraval rosé from Provence before their marriage fell apart. Sarah Jessica Parker of “Sex and the City” makes Invivo rosé from southern France too. Serve one of these and stream a movie. If you’re planning to use the occasion to break up, The Prisoner might be a good introduction to the conversation. Buy two bottles and call it a separation. What fun! Maybe you want to splurge because you just won the Mega Lottery. Consider Cliff Lede Rock Block “Dancing Heart” Cabernet Sauvignon 2017 ($110). A rock music fan, Cliff Lede names his blend after two blocks of vineyards: Rush’s “Closer to the Heart” block and Bruce Springsteen’s “Dancing in the Dark” block in the Twin Peaks Vineyard. You know the background music to play. Otherwise, here’s just some good red wines that won’t break the bank Lost Eden Red Blend 2018 ($20). Made in the country of Georgia – arguably the birthplace of wine – this blend made by an 11th-generation winemaker and dominated by the saperavi grape. Both the flesh and the skin of this variety are red, thus making the wine dense and earthy with dark fruit flavors and a sort of wildness that is intriguing to the palate. Very unique. Primus “The Blend” Apalta Colchagua Chile 2017 ($19). This is a delightful blend made of the five noble Bordeaux varieties plus carmenere. Although press materials describe cabernet sauvignon as “the basis” of this blend, this wine doesn’t feature the bell pepper notes that you sometimes find in Chilean cabernet sauvignon. Very smooth with plum and cherry flavors and scents this wine is a delight to drink. Raeburn Russian River Valley Pinot Noir 2019 ($25). Consumers may find $25 expensive, but in the pinot noir category it is inexpensive. Ripe red berry flavors with a hint of spice and vanilla.

For the last four years, Mississippians have come to recognize their good fortune by having access to prime Wagyu steaks and locally sourced chicken, pork and lamb via The Flora Butcher. The priority of owner Chef David Raines has been to offer his loyal customers the finest in specialty meats. Customers are not limited to Mississippi, but also travel from Texas, Louisiana, Alabama, Georgia, Illinois, Tennessee and Arkansas for The Flora Butcher experience. In the last year, with all the challenges faced during the pandemic, The Flora Butcher has proven to be an unfailing source for quality farm-to-table products while supermarket meat counters stood empty. People quickly realized the vulnerability of our food chain when big box stores like Costco and Sam’s Club, along with their neighborhood Kroger, were forced to limit purchases of beef, pork and chicken. Because of local sourcing, The Flora Butcher’s shelves remained fully stocked. People responded to the shops availability, attracting hundreds of new customers compared to the previous year. With the new year, Chef Raines expands his “Specialty Meats” philosophy to include more wild game. The shop already offers geese, alligator, quail and rabbit. Now, the meat counter includes elk burgers. Beginning in February, you can also purchase Nilgai Burgers and chops. Both elk and Nilgai burgers are enhanced by mixing in Wagyu fat. For those unfamiliar with the Nilgai, they are largest Asian antelope weighing up to 700 pounds. Originally found in Northern India where they have been hunted for some 8,000 years. The Nilgai were first introduced to the United States in the 1930s via the King Ranch in Texas. The initial herds quickly spread and the species can now be found throughout the Lone Star State. In addition to offering a wide variety specialty meats and game, The Flora Butcher has also been the destination for discerning hunters who have come to recognize The Flora Butcher as the best in game processing thanks to their recipe of mixing Wagyu fat in their ground and sausages. Venison is not sold in the shop… yet. Future products will include bison and pheasant.

Urban South Brewery in New Orleans announced recently that they will begin distributing a selection of its beers, like the Holy Roller IPA, in Mississippi. This New Orleans brewery took a gold medal at the 2020 Great American Beer Festival. The beers will be distributed first to stores, bars and restaurants in South Mississippi in partnership with Mitchell Distributing of Gulfport. Distribution will then expand into the rest of the state. “Demand has been high from our fans in Mississippi, and our team is both grateful and excited for the opportunity to expand,” said Kyle Huling, co-founder of Urban South Brewery. Adam Mitchell, CEO of Mitchell Distributing, said Urban South will offer a variety of quality craft brands, light beer and seltzers in South Mississippi. Article from the Sun Herald

In the South, crawfish season is a big deal! If you love incorporating crawfish into fun, savory dishes, check out some of these recipes that feature the crustacean. Whether it's crawfish etouffee or a crawfish bisque, we've got you covered for crawfish season. Crawfish Pie Crawfish Mac and Cheese Crawfish Beignets with Cajun Dipping Sauce Sausage Crawfish Poutine Fries

by Ms. Natasha Hayne, MSU Extension Service Last year, our recipe for Tropical Angel Cake was by far our most popular post. So, when we found this recipe for a different take on angel food cake, we knew we had to try it! The original recipe calls for chocolate extract. Since that can be an expensive and hard-to-find ingredient and the recipe calls for such a small amount, we decided to use vanilla extract instead. In these days of less frequent social gatherings, you might not need an entire cake all at one time. In that case, don’t cover the cake with the whipped topping, but serve it on top of each slice as needed, so the leftover cake will last longer. Serving it this way, you could also garnish it with fresh fruit, such as raspberries or strawberries. When we tested this recipe, we opted to add the whipped topping to each slice so the cake would not get soggy. Crew Review: Even our pickiest eater loved this Chocolate Angel Food Cake! This will be a hit with anyone who loves dessert but wants to cut calories. Chocolate Angel Food Cake Ingredients: - 1 (14.5 oz) box angel food cake mix - 1/4 cup unsweetened cocoa, sifted - 1/4 teaspoon vanilla extract - 1 cup skim milk - 1 (1.4 oz) box sugar-free instant chocolate pudding - 1 (8 oz) container light whipped topping Wash hands with soap and water. In large bowl, combine cake mix and cocoa. Prepare cake mix according to package directions. Stir in vanilla extract. Bake cake in tube pan according to package directions. When cool, remove cake from pan. In medium-sized bowl, blend milk and instant pudding with mixer for 1–2 minutes. Fold in whipped topping. Spread on cooled cake before cutting. Garnish with fresh fruit if desired. This recipe was adapted from one created by University of Arkansas Cooperative Extension. For behind-the-scenes photos, crew reviews, and terrific kitchen tips, be sure to follow The Food Factor on Facebook, Instagram, and Twitter!

If you're choosing to do Valentine's Day dinner at home this year, check out these great recipes that will complete any V-Day dinner! Ribeye Steaks with Horseradish Mustard Sauce Spring Salad with Roasted Garlic Honey Vinaigrette Foolproof Quick Dinner Rolls Scalloped Potatoes with Cheddar Cheese Champagne and Strawberry Cheesecake

by The Wine Guys, Tom Marquardt and Patrick Darr Rodney Strong Vineyards has been a staple for us for decades. A label created by a successful dancer who turned to his second love after retiring, Rodney Strong was Sonoma County’s 13th bonded winery in 1959 and holds title to many pioneering efforts. Today, Rodney Strong is getting a refresher with new, innovative fermenting tanks, replanted vineyards and new labeling. The property has particularly prospered after the Klein family purchased Rodney Strong in 1989. Many of its labels – Chalk Hill chardonnay, Symmetry and Alexander Crown cabernet sauvignon – are icons in Sonoma County. The 2018 Rodney Strong Vineyards Chalk Hill Chardonnay ($22) was Rodney Strong’s favorite wine and remains one of the best values in chardonnay. Winemaker Justin Seidenfeld attributes the success of this wine to the dense soil cap, which yields small berries and low production. Ripe pear and stone fruit flavors, he explained, are also a result of the warmer climate in this part of Sonoma County. At $25, the 2017 Rodney Strong Vineyards Russian River Valley Pinot Noir is one of the best buys in this category. The grapes from two regions with different micro-climates give the medium-body wine a broad palate that ranges from red to dark fruit. This is a great pinot noir to just sip. Sporting a new label, the 2016 Rodney Strong Vineyards Reserve Cabernet Sauvignon ($45) is a nice balance between power and finesse. It spends 30 months in French oak barrels, half of which is new oak. Fruit forward with a velvet texture. The 2016 Symmetry ($55) is a blend of all five Bordeaux grape varieties with cabernet sauvignon comprising 70 percent. Made by Rodney Strong since 1996, Symmetry is a winemaker’s blend of grapes not used in the single-vineyard wines. Seidenfeld said the “idea is to make a wine based on structure.” The 2016 Brother’s Vineyard Cabernet Sauvignon ($75) from Alexander Valley is a show stopper with intense dark fruit notes and hints of mocha, vanilla and licorice. Rodney Strong drops 20 percent of the crop in order to use nothing but the best fruit for this terrific wine. Tenth Ward Distillery We stumbled onto Tenth Ward Distillery on a recent day trip to Frederick, Maryland. Located on S. Patrick St. downtown, Tenth Ward is hardly unique in Frederick since it is the current home to a total of 5 currently operating distilleries. With a population of a little over 72,000, this makes it the highest per capita number of distilleries in any town in America, according to Monica Pearce, self- described “Founder and Boss Lady” of Tenth Ward Distilling. Sporting a “Whiskey Woman” shirt we recently met with Monica the first female owner of a Maryland distillery to hear her story and taste her spirits. Monica credited Frederick County office of economic development with significantly contributing to their success. Holding to their slogan of “Ward Off Ordinary” (you can buy the t-shirt), Tenth Ward is proud of the diversity of their employees and local sourcing of all grains used in distilling. In addition to female ownership, which is only one percent of all distilleries in the U.S., Tenth Ward also employs a black female as assistant distiller Kachnetha (Kay) Bennett. This trend of female involvement in distilling follows a significant trend of increasing female spirits drinking, with fully 37 percent of spirits consumed by women. Local sourcing of raw materials is important to Pearce. All grains come from Rippon Lodge Farm in West Virginia and apples for their apple brandy come from McCutcheons in Frederick. Even the water used for proofing their whiskey is spring water from the Catoctin Mountains. We tasted Tenth Ward’s spirits in its repurposed, industrial tasting room. We really enjoyed the truly unique take on the Tenth Ward Smoked Corn Whiskey ($30-750ml). Made from 80 percent smoked corn and 20 percent malted barley this clear spirit is a must for mezcal lovers. Corn notes blend with smoky notes in a very smooth package, that comes across as an easier to drink mezcal. The Tenth Ward Smoked Bourbon ($40 for 750 ml) is another spirit made from the smoked corn and malted barley, but here it is aged in new American white oak barrels for 6 months. This bourbon for scotch lovers exhibits scotch-like notes with a hint of smoke. Very smooth and agreeable. The Tenth Ward Stouted Rye ($45 for 750 ml), our favorite, is crafted from a 70 percent rye, 30 percent barley mash bill and aged in American oak. It spends time in local Flying Dog Brewery Gonzo Imperial Porter barrels. This delicious rye exhibits classic spicy rye and chocolate notes with a sweetness more like a bourbon. Tenth Ward also produces a seasonal liqueur several times a year. Their current iteration is the Tenth Ward Autumn Liqueur ($45 for 750 ml), an apple brandy crafted from locally sourced apples. Ten ingredients are added to the base but the ginger, cinchona bark (the source of quinine), black tea and honey dominate. It is mildly sweet but the cinchona bark adds a slight bitterness to create a balanced elixir. Only two distillers on the East Coast attempt a version of absinthe, and Tenth Ward is one of them. The Tenth Ward Absinthe Nouvelle is the real deal, sporting an ABV of 70 percent (140 proof), and includes the essential spices of anise, fennel and wormwood. Pleasantly herbal with licorice notes Tenth wards version is as good as we have tasted. Sante! Wine picks La Valentina Riserva Spelt Montepulciano D’Abruzzo 2016 ($25). This is a classic, well- made Montepulciano D’Abruzzo featuring deep and rich cherry and berry notes with leather accents. Great to pair with winter meat dishes. Charles Krug Cabernet Sauvignon Napa Valley 2017 ($45). Charles Krug offers well-made Napa Valley wines at decent prices. This cabernet sauvignon offers a lot of quality for a modest price, at least by Napa Valley standards. Cranberry, cherry, and cassis elements are accented by herbal notes that create a very interesting and complex glass of wine. Primus Carmenere Apalta, Colchagua Chile 2018 ($19). Bright and fresh cherry fruit flavors with a pleasant spicy edge. Raeburn Russian River Valley Chardonnay 2019 ($20). Pear and apple notes abound in this very reasonably priced chardonnay. Toasted vanilla and soft mouthfeel.

by Kara Kimbrough Whether you’re a Tampa Bay or Kansas City fan, Super Bowl LV offers an excuse to throw a party or at the very least, indulge in tailgate food. Team loyalties aside, we can agree on one thing: appetizers score the highest points at tailgate parties, including the biggest one of the year. Nachos, loaded potato skins, bacon wrapped Little Smokies, mini pigs in blankets, wings, meatballs, cheese balls and hundreds of dip possibilities ranging from guacamole to queso to baked crabmeat are the real stars of any Super Bowl spread. Super Bowl appetizers brought to mind favorite starters from the state's restaurants. With input from foodie friends, here are a few in a field of hundreds: 1. Onion rings - Rooster’s, Jackson (pictured right) 2. Guacamole - Babalu, Jackson 3. Crabmeat wontons – Crescent City Grill, Hattiesburg 4. Crab cakes and fried pickles - Shaggy’s, Gulf Coast and Reservoir 5. Shrimp Mayflower remoulade – Mayflower Café, Jackson 6. Brisket nachos - Fuzzy’s Taco Shop, Hattiesburg 7. Bang Bang Shrimp – Bonefish Grill, Madison 8. Steak bites and barbecue shrimp with French bread – The Loft, Laurel 9. Loaded fries – Taranto’s, Biloxi 10. Joe’s artichoke dip - Mario’s Italian, Hattiesburg 11. Gumbo – Mary Mahoney’s in Biloxi 12. Fried green tomatoes – Georgia Blue, Madison and Hattiesburg 13. Dandy pimento cheese and crackers – Fine and Dandy, Jackson 14. Comeback or voodoo shrimp – Half Shell Oyster House, Jackson area, Hattiesburg, Gulf Coast Back to the Super Bowl, here a few tips for a safer, socially-distanced gathering: Reduce lingering over the food by placing a chalkboard menu in a prominent place so guests know what’s on each table. Label each dish with place cards or food picks from the party store. Set up separate food bars (chili, tacos, desserts, etc) indoors and outside. It's fun for guests and eliminates crowding in one area. Need a no-fork, single-serve appetizer? Fold a piece of salami in half, tuck olive and cheese cube in the middle, fold and skewer the bundle length-wise with a party-style toothpick. Add garbage bags to tall laundry hampers, then stuff holes with colorful tissue paper from the dollar store in team colors. Space around the party area to avoid overcrowding at the garbage can. Last, here's one thing on which we can agree: the Super Bowl isn’t complete without at least one unique and delicious cheese ball. So, enjoy this cheese ball that conjures up a bit of New York City without leaving Mississippi. NYC Deli-Style Bagel Cheese Ball Ingredients: - 1 (8-ounce) softened cream cheese - 1/2 cup sour cream - 2 tablespoons prepared horseradish - 1/4 cup green onions, finely chopped - 1/2 teaspoon garlic powder - 1 cup finely grated sharp cheddar cheese (or your favorite cheese) - 6 slices cooked and finely chopped bacon (can use bacon bits if time is short) - Topping: small amounts of poppy seeds, black sesame seeds, dried minced garlic, dried onion flakes, sea salt - Bagel chips or crackers for serving Mix together cream cheese, sour cream, horseradish, cheddar cheese, green onions, garlic powder and bacon. Form the mixture into a ball, wrap with plastic wrap and chill for an hour. Mix together topping ingredients. Once the cheeseball has set, roll it into a blend of the topping (or other favorite seasonings) to evenly coat. Serve with bagel chips and crackers.

Celebrity chef and World Champion Melissa Cookston can help you become the ultimate winner for the big game with appetizers and sides that are as exciting as a Hail Mary pass! Taken from Cookston’s website and cookbook, “Smoking in the Boys’ Room,” and “Smokin’ Hot in the South,” the below award-winning recipes for spicy crawfish dip, smokin’ hot wings, smoked pork meatballs, and southern deviled eggs with chive-truffle vinaigrette will help your audience go the distance on Super Bowl game day so that everyone will feel like a winner! Spicy Crawfish Dip Need a rich, creamy dip for a get-together, but you’re tired of the same-old-same-old? Then here’s an easy recipe for a Spicy Crawfish Dip that will be the life of the party. It’s really quite simple, but super flavorful. The amount of heat is up to you, but the creaminess helps cut some of the heat. Crawfish? Yes, crawfish. If you are not familiar with crawfish, you have been missing out. In the South, crawfish boils are a way of life, and crowds gather for the spicy crustaceans cooked with corn, potatoes, and sausage. So, so good. It’s one of those things that is spicy, but you can’t stop eating or the spice will really kick in. Let me tell you, it takes a good bit of work to peel the tails, but it’s worth it. Fortunately, we can buy already peeled crawfish tail meat. Look in the frozen seafood section at your local grocery store for this item. It’s sold in one-pound packages and is amazing prepared any number of ways: fried, in pasta, sautéed with veggies or any number of creole dishes. Make the Spicy Crawfish Dip. This is really too easy to write a recipe on, but it’s so tasty I just wanted to share. The spicy crawfish dip is a blend of crawfish meat, creole seasoning, crab boil, Worcestershire, cream cheese and sour cream. Throw in some green onions and garlic, and you’ll be the winner at the next party! As always, I hope you enjoy! Smoked Catfish Dip Why is Catfish So Mississippi? For years, people in the South have loved fishing for catfish and cooking them up. Catfish are generally fried. Small catfish can be fried whole, larger ones are cut into filets. Unless you’re out there with a fishing pole, catfish are generally farmed now, and Mississippi leads the nation in the production of farm-raised catfish. With all the issues in seafood and concerns about sustainability, farm-raised catfish is a perfect solution. The fish, when properly raised, doesn’t have the “muddy” flavor that gave it a poor reputation in the past More About Catfish. No, I’m not sponsored by a catfish marketing group, but I love my Mississippi farmers. If you aren’t a fan of catfish, you should try it. The white filets have a clean, mild taste that accepts flavors readily. Catfish are raised in clean, aerated ponds, and therefore are not hard on the environment as well as having low levels of contaminants. Catfish is good in any number of preparations. Obviously fried is delicious, but blackened, grilled, smoked or sautéed can be great as well.” Always look for “U.S. Farm-Raised Catfish,” as low-quality producers in China and Vietnam are farming catfish with little-to-no oversight. Trust American catfish and you will help out the oceans from overfishing, as well as some hard-working farmers Now, Tell Me About the Recipe. I like smoked fish. Salmon, trout, catfish or mackerel are all among my favorites to smoke. When I talk about smoking fish, I’m not trying to “smoke cure” the fish for preservation. I hot smoke the fish to add a layer of flavor and a different texture to the fish. I smoke extra catfish filets for this recipe and have that for a meal. The filets need to cool down for the dip, so I usually do them the day before I need them. After making the dip, you can serve it in a bowl, or you can pipe it on crostini as I did for the James Beard House dinner. I topped each piece with a bit of my red pepper relish, and it was really good. I think you’ll love this recipe for your next gathering. Ingredients: - 2 pounds boneless catfish filets - 2 tablespoons BBQ seasoning - 8 ounces cream cheese, at room temp - 1 cup sour cream - 1 tablespoon Worcestershire sauce - 1 tablespoon minced garlic - 1 teaspoon kosher salt - 1/2 teaspoon black pepper - 2 tablespoons diced red bell pepper - 2 tablespoons diced green onion - 2 tablespoons Cajun seasoning - 1 tablespoon lemon juice - 1 tablespoon Hungarian paprika - 1/2 tablespoon Ancho chili powder Prepare a smoker to run at 250 degrees F with apple or cherry wood. Season catfish with BBQ seasoning, oil grates and place catfish in smoker. Cook until it reaches 145 degrees F, then remove and cool. In the bowl of a mixer, add cream cheese, sour cream, and all other ingredients except for catfish. Turn mixer on medium and mix four minutes, scraping sides occasionally. Add catfish and mix for 2 minutes or until catfish is well incorporated. Remove from mixer, refrigerate for at least 30 minutes before serving. Smoked Pork Meatballs These delicious Smoked Pork Meatballs make a great appetizer or snack! I recently cooked these up on my Pit Boss K22 Ceramic Grill. I like them just a bit spicy, so I used a bit of hot sauce in the recipe and a spicy BBQ sauce to glaze them. However, feel free to adjust them as you like. In this recipe I also call for “BBQ Seasoning” and “BBQ Sauce.” Feel free to use your favorite types. You can also use my recipe for Sweet Memphis BBQ Rub. Ingredients: - 2 pounds ground pork - 2 tablespoons hot sauce (adjust for taste) - 1 tablespoon BBQ seasoning - 2 tablespoon Worcestershire - 2 tablespoons ketchup - 1/3 cup yellow onion, finely diced - 1/4 cup poblano pepper, finely diced - 2 tablespoons panko breadcrumbs - 1/2 teaspoon Kosher salt - 1/2 teaspoon seasoned salt - 1/2 teaspoon black pepper - 1 egg, lightly beaten - 1 cup BBQ sauce In a large mixing bowl, add all ingredients except BBQ Sauce. Mix thoroughly, then roll into 2 ounce balls (depending on your preference.) Spray a round cookie sheet with non-stick spray, then place balls on sheet. Refrigerate for 30 minutes. Start smoker and heat to 250 degrees F. Add cookie sheet to grill and cook for approximately 50 minutes to 1 hour. Check internal temperature of meatballs to ensure they have reached 165 degrees F. Remove meatballs from cookie sheet and place in a pan with at least a 1-inch lip. Add sauce and gently roll meatballs to coat. Return to smoker for 10 minutes to allow BBQ sauce to "set." Enjoy! Southern Deviled Eggs with Chive Truffle Vinaigrette Deviled eggs are among the most Southern of items, and you absolutely must have a recipe available to you. Take heart, they’re exceedingly simple. However, sometimes you need to freshen up a classic recipe, and the addition of a simple, chive-truffle vinaigrette takes them to a whole new level. For the Eggs: - 6 hard boiled eggs - 2 tablespoons mayo - 2-1/2 tablespoons sweet pickle relish - 1/2 teaspoon kosher salt - 1/2 teaspoon black pepper For the Vinaigrette: - 2 tablespoon champagne vinegar - 1 teaspoon honey - 1 teaspoon Dijon mustard - 1 teaspoon finely chopped chives - 1/2 teaspoon minced garlic - 2 tablespoon olive oil - 2 tablespoon white truffle oil To make the eggs: Cut eggs in half and separate yolks. With a fork, break up yolks, then add relish, mayo and salt and pepper. Adjust seasonings, or mayo if stuffing looks too dry. If you're being fancy, place egg yolk stuffing in a piping bag and pipe into eggs. Otherwise, you can just spoon the stuffing back into the eggs. Refrigerate for at least 30 minutes to firm up. To make the vinaigrette: If you like whisking a lot, you can make this in a small bowl with a whisk. I prefer using a blender, an immersion blender, or a food processor (depending on how much I am making.) In a separate container, pour olive oil and truffle oil together. Add all ingredients except oils to bowl and whisk or blend thoroughly. While blending, slowly drizzle oil blend into dressing to form an emulsion. Either using a squeeze bottle, or a spoon, drizzle vinaigrette dressing over eggs and serve.

by Ms. Natasha Haynes, MSU Extension Service In wintertime, I want to come home to a supper that’s ready to eat and will warm me up, inside and out. This spicy soup hits the spot! If you like more zip in your soup, use hot green chiles or hot salsa instead of mild. Rinse the canned beans to reduce the sodium in this recipe and keep your broth clear. Don’t forget our handy trick for shredding chicken in a hurry: you can use a hand-held mixer on low speed to shred it! Slow Cooker Chicken Tortilla Soup Ingredients: - 3 chicken breasts, boneless, skinless - 2 (14.5-ounce) cans diced tomatoes with mild green chilies - 2 (15-ounce) cans black beans, rinsed and drained - 1 (15-ounce) can tomato sauce, no salt added - 1 (4-ounce) can green chiles - 1 cup salsa - 1 cup frozen corn, optional - Shredded cheese, optional - cooked rice or corn chips, optional - fresh cilantro, gently rubbed under cold running water, chopped, optional Wash hands with soap and water. Spray slow cooker bowl with nonstick cooking spray. Place chicken breasts in bottom of slow cooker. Wash hands with soap and water after handling uncooked chicken. Add tomatoes, black beans, tomato sauce, green chilies, salsa, and corn (if desired). Gently mix. Cook on low for 8 to 10 hours or on high for 4 to 6 hours and until internal temperature of the chicken reaches 165 degrees F as measured with a food thermometer. About 30 minutes before serving, remove chicken breasts and shred. Return chicken to slow cooker and stir. Optional: Serve over rice or top with cheese, tortilla chips, or cilantro. Thanks to the University of Nebraska-Lincoln Extension for this recipe! For behind-the-scenes photos, crew reviews, and terrific kitchen tips, be sure to follow The Food Factor on Facebook, Instagram, and Twitter!

by Paige McKay If you're hosting or attending a Super Bowl watch party and need a delicious snack or side dish, we've got you covered! These dips and tailgate-type foods will be even better than the commercials. Easy Sloppy Joe Dip Southern Jezebel Sauce Grilled Corn Salsa Firecracker Cheez-Its Broccoli Artichoke Dip