OPELOUSAS, LA – Plenty of flavor and no added salt. That’s what you get in this new flatbread recipe from Tony Chachere’s® Famous Creole Cuisine. Fans who love the robust flavors of Tony’s Original Creole Seasoning but don’t want or can’t have the salt, will enjoy the flavor profiles in the new No Salt Seasoning Blend. Added to this grilled chicken and pesto flatbread, the No Salt Seasoning allows for a healthy yet delicious meal full of Tony’s flavor. Tony Chachere’s® has been a fixture in kitchens across the nation for decades, with a particular presence in the Southeast. While its authentic lines of Creole products are top-notch for all sorts of dishes, its marinades, mixes and seasonings are a must-have for your everyday feasts. Tony Chachere's Grilled Chicken and Pesto Flatbread 1 package store-bought pizza dough 1/2 cup basil pesto 1/2 cup fresh goat cheese 1/2 cup shredded mozzarella cheese 1 cup marinated grilled chicken, cut into half-inch cubes 1/2 cup roasted red bell peppers, cut into strips 1/2 cup caramelized onions Tony Chachere's No Salt Seasoning Blend Fresh basil leaves Preheat oven to 500 degrees F. Place flatbread on foil-lined sheet pan and smear with pesto. Sprinkle cheeses, chicken, onions, and roasted red bell pepper on flatbread. Place in oven and cook until the cheese has melted and everything is warm. Sprinkle with Tony Chachere's No Salt Seasoning Blend to taste. Garnish with fresh basil leaves and serve. Tony Chachere’s® Famous Creole Cuisine was founded in 1972 by Tony Chachere, the “Ole Master” of Creole cooking. Tony Chachere’s® continues to be family owned-and-operated and is located in Opelousas, Louisiana. You can get more Tony Chachere’s® recipes and products by visiting tonychachere.com/Recipes. For all of the cooking tips you need, go to tonychachere.com/Video.

JACKSON, Miss. — Cantina Laredo will host an exclusive Tequila Dinner and Tasting in partnership with Casamigos Tequila on Thursday, March 22nd, at 7 p.m. The evening will begin with cocktails, followed by a four-course dinner with tequila pairings by Casamigos, the award-winning, ultra-premium tequila by George Clooney and Rande Gerber. Each course prepared by Chef Scott Kyser has been selected to complement the tequilas. The menu includes: Mexican Street Corn on the Cob Pozole de Pollo Tacos de Filete with Black Beans and Carrots Escabeche OR Redfish Oscar topped with Chile de Arbol Sauce with Cilantro Lime Rice and Grilled Asparagus Coconut Cajeta Ice Cream Cocktail service begins at 7 p.m., followed by dinner at 7:30 p.m. Tickets are priced at $59.99 per person and reservations are recommended. For reservations, call 601.982.7061. Located in The District at Eastover (200 District Boulevard, Jackson), Cantina Laredo is open Monday through Thursday from 11 a.m. to 10 p.m., Friday through Saturday from 11 a.m. to 11 p.m., and Sundays from 11 a.m. to 9 p.m. For reservations or catering orders, please call 601.982.7061.

Harrison family farm LAUREL, Miss. – The majority of Americans have never been on a real farm. Americans' lack of knowledge and understanding about agriculture is because most Americans are three or more generations removed from the farm. Having never experienced rural life, some are easily convinced that the stereotype of the "factory farm" is true. In reality, of the United States' 2.1 million farms, 99% are owned and operated by farm families. Making up only 2% of the American population, these dedicated farming families shoulder a disproportionate load in supporting the United States economy, their local communities, and literally feeding the world. Farming contributes almost $137 billion to the U.S. gross domestic product, and one U.S. farm feeds an average of 165 people each year. One hundred years ago, agriculture was labor intensive, taking place on many diversified farms. In those days, more than half of the U.S. population lived in rural areas. Today, technological developments have allowed for specialization and increased productivity, while decreasing the amount of land, labor, and natural resources required. Today, less than a fourth of the U.S. population still lives in these rural areas. Agriculture has changed drastically over the last century, but family farmers remain a constant. "When I grew up, farming was all hand labor – no machinery," said Terry Harper, a Sanderson Farms farmer in Adel, Georgia. "Thanks to research and advancement within the industry, it's now much easier to operate a farm, and we're able to provide our animals with a better environment to live and grow." Each year, consumers spend over $1 trillion on food grown by U.S. farmers and ranchers. When family farms thrive, so do the businesses in the surrounding communities, due to the "local multiplier effect." This positive effect occurs when locally owned businesses spend the money they make in their own communities, boosting local economic activity and job creation. In fact, small businesses, such as family farms, have generated 64% of all new jobs since 1995. "As I've learned more about how the agriculture industry is connected, I've discovered how much of an impact my farm has on surrounding businesses, such as the hen farm behind ours," said Tim Elsey a farmer with Sanderson Farms in Collins, Mississippi. "Farming not only provides for my family, but supports my neighbors and their families." In some rural communities, agriculture is the primary driver of economic activity and supports the majority of the population in employment. One of the pillars of Sanderson Farms' business is a strong belief in the importance of giving back to the communities in which they operate. Farmers fit well into this model, as they are deeply rooted in the areas where they work and also serve as natural stewards of the land. That's why poultry producers, like Sanderson Farms, which partners with over 900 farmers across the Southeast, choose to form business relationships with family farmers to grow their chicken. "The farm isn't just for our family, it's beneficial to the community," said Chris Agapiou, a Sanderson Farms farmer in Palestine, Texas. "Knowing we are producing something that helps our neighbors makes us feel like we're making a difference in the world." Indeed, these farmers are not just making a difference, they are feeding the world. In 2017, family farms across the United States produced over 41 billion pounds of affordable chicken that not only fed Americans, but was also exported to countries across the globe. Reasons for entering the occupation vary from farmer to farmer. Some are continuing a tradition passed down for generations, and others enter the profession with little prior knowledge and an eagerness to learn. Most farmers agree, however, that while the job is difficult, it's worth it. Farming provides families with an opportunity for financial self-sufficiency and the freedom that comes along with being self-employed. "There is an endless supply of rewards that comes along with farming," said Christie Harrison, a Sanderson Farms farmer in Collins, Mississippi. "To be able to have my family with me every day and to partner with a family-oriented company, that's worth its weight in gold."

When a restaurant on the highway advertises its wares with a intriguing combination that includes, but is not limited to, “smoked chicken and ribs, general store, plants, tomatoes, and homemade cakes,” you know you’re in Mississippi. More specifically, you’ve stumbled upon a good place to stop, stretch your legs, and enjoy a down-home meal. As spring and summer travel begins, it’s good to know such places exist. Since I’m a frequent traveler of the state’s highways, I’ll periodically share my picks for places to eat and experience a little southern culture along the way. A good place to start is Shady Acres Village, a sprawling food and yard/garden compound just south of the Seminary exit on U.S. Highway 49. It’s an interesting place to visit any time of year, but especially during warmer months when the nursery adjacent to the general store, bakery, café, and gift shop is filled with blooming plants and flowers. The ancillary departments are fun to peruse, but it’s the rustic café with a screened porch overlooking the busy highway that draws a steady crowd of visitors around lunchtime six days a week. Hungry for a taste of southern cooking courtesy of juicy pieces of fried chicken or pork chops, highlighted by sides of okra and tomatoes, turnip greens, black-eyed peas, and squash? Or maybe a big juicy slab of ribs, baked beans and cole slaw is more to your liking. Believe it or not, a café on the side of the highway with the word “village” at the end of its name can adequately quell both sets of cravings. Shady Acres offers a daily blue plate special served cafeteria style with a choice of one meat, two sides and cornbread or roll. On my most recent visit, I arrived a little late for lunch. That’s never a good idea at this busy place whose parking lot stays packed with vehicles with car tags from counties around the state and country. The smoked chicken I’d planned to order was running low, and I wasn’t in the mood for chicken spaghetti, so I chose smoked ribs. The ribs were, as advertised, smoky and delicious. With a splash of barbecue sauce, they rivaled the ribs I’d sampled at genuine barbecue restaurants. Shady Acres provides a chance to sit back and relax in comfortable seating courtesy of cozy booths and wooden tables that easily seat one or a large party. The wood walls are filled with kitschy, vintage décor. However, the main draw is a southern-style lunch that’s not overly greasy or fattening as some are predisposed to be. While most expect to find typical roadside food when they enter the wooden doors, they are surprised to find expertly prepared meat, vegetables, and desserts that, as stated, aren’t coated with the expected amount of oil, breading or other unhealthy ingredients that often accompany blue plate lunches. Besides the specials on the day I visited, other entrees that rotate during the week include fried or smothered chicken, fried catfish, smoked or fried pork chops, and beef tips. Along with your favorite vegetables and a “bottle Coke,” it’s a lunch that far surpasses anything you’ll find at the drive-through. Shady Acres’ menu also includes a variety of homemade appetizers, ranging from fried green tomatoes to fries covered with gravy and onions and a crowd favorite, “piggy piggy nachos.” Also on the menu are burgers, including the “Shady Acres Old Fashion Burger” and a bacon cheddar burger. The sandwich menu is filled with pulled pork, chicken salad, and Philly steak and cheese offerings. If you’ve skipped breakfast, try the “The Big Shady,” a massive bun filled with pulled pork, homemade barbecue sauce and coleslaw. On the lighter side, Shady Acres has a variety of meat-based and vegetable salads that are a meal unto themselves. Rounding out the menu are kids’ meals, a variety of beverages and to top off the meal, slices of homemade cake or pie or a serving of banana pudding. After lunch, I wandered over the wood floor to the adjacent bakery, filled with the delicious aroma of towering layer cakes and pies. Italian cream cheese, red velvet, German chocolate and coconut cakes are just a few of the delicious cakes that are packed and ready to travel with you. Nearby, fresh vegetables are piled in perfect precision, while around the corner, a spacious gift shop is filled with Shady Acres’ own jellies, jams, and pickles as well as a variety of gift items. As you head to the car, you’ll be tempted to stop at look through the nearby nursery’s assortment of hanging plants, flowers and yard art. As I checked out the bakery delicacies, a sweet treat I hadn’t seen before, pecan chess squares, caught my eye. Later, I couldn’t get those delicious-looking squares off my mind. A quick search of my files uncovered a similar recipe. I’m not sure if the finished product was as good as Shady Acres’ squares. I may have to return to make sure. Springtime Cream Cheese Pecan Squares 1 box yellow cake mix 1 cup pecans, chopped and lightly toasted 1 stick of butter, melted 3 eggs 1 (8-ounce) bar cream cheese, softened Pound of confectioner’s sugar Heat oven to 325 degrees F. Line a 13-by-9-inch pan with foil, crisscross fashion, and allow long ends to hang over sides. Lightly spray foil with Bake Easy or other flour-based cooking spray. In a mixing bowl, combine cake mix, pecans, butter and one of the eggs until well blended. Press mixture in bottom of pan. In another bowl, beat remaining two eggs, cream cheese and confectioner’s sugar with mixer on medium speed until smooth. Pour over cake mix base. Bake 40 minutes or until firm. Cool completely on cooling rack. Remove by pulling up foil edges and cut into squares. Shady Acres Café is open from 10:30 a.m. to 4 p.m., while the remaining village shops are open 9 a.m. to 5 p.m., Monday through Saturday. Everything is closed on Sunday. Located at 624 Highway 49 in Seminary at the south end of Covington County. If you’re traveling south on Highway 49, you’ll pass the main Seminary exit and travel a few miles until you see it on the left. If you see the Forrest County sign, you’ve gone too far. For more information or to check daily specials, call 601-722-4114.

It's National Oreo Day, so celebrate accordingly by eating a few cookies or making one of these delicious Oreo desserts! Oreo Cookie Dump Cobbler Peanut Butter Ball Stuffed Oreos Oreo Dulce de Leche Parfait Oreo Cookie Balls Oreo Cheesecake Bites

While soaring over the beautiful Mid-Atlantic seacoast on a recent flight from Providence to Baltimore, Pat was admiring the view while other passengers had closed their shades, oblivious to the spectacle unfolding five miles below them. Have Americans, numbed by the cacophony of stimuli that bombard them every day, lost their curiosity and sense of adventure? Then, he wondered, have we also lost our curiosity in wine? Do we fall back on chardonnay and merlot at the expense of discovering godello, gruner veltliner, and the like? Out of an estimated 1,200 grape varietals in the world, 65 percent of the wine sold in the United States is limited to seven categories -- chardonnay, cabernet sauvignon, merlot, pinot grigio, moscato, pinot noir, and white zinfandel. Chardonnay and cabernet sauvignon account for 35 percent of total consumption, according to the Wine Institute. The numbers are hardly a matter of availability. As we visit wine shops around the country, we have noticed more grape varietals that are new to the marketplace. From Sicily, we have enjoyed the inzolia grape, which traditionally was used in fortified marsala wine production, but also makes an inexpensive, refreshing white table wine. Ruche from the Piedmont region makes a medium-bodied, food-friendly red table wine with berry elements and floral notes. For years, only a sweet version of Hungary's Tokaji was available. Today, a dry version of furmint, one of six grapes used in Tokaji, is capturing consumer attention with its crisp acidity and delicious citrus and pear flavors. Winemaking in Greece began more than 6,000 years ago, yet only recently could you find something besides the repulsive retsina -- a resin-flavored table wine that was the butt of jokes for its mouth-puckering, acrid flavors. Today, it’s hard to find retsina, but in its place are well-crafted, Greek table wines with tongue-twisting names like moschofilero, assyrtiko and agiorgitiko. So, with all of this variety, why do we stick with California chardonnay, merlot, cabernet sauvignon, zinfandel, and the other popular wines? Comfort, most likely. We are afraid of investing $15 in a wine we may not like. Maybe we stubbornly cling to the notion that only one wine works for us. But succumbing to tired conventions denies us the opportunity to rethink our tired positions or discover another wine we may come to call a favorite. The other day, a friend who said she liked nothing but Oregon pinot noir made a new year’s resolution to try new wines. She confessed she once felt the need to identify with one wine just to narrow the choice when she visited a wine shop. Maybe that’s you, too. With that, we offer you some exciting wines we recently discovered that deliver a lot of unique and delicious flavors from different grapes or at least different regions. Mastroberardino Lacryma Christi del Vesuvio Bianco 2016 ($20). The Mastroberardino family revived the wine industry in Campania, Italy, with its indigenous grapes. We have followed them for decades and admire their dedication to the region and its unusual grapes grown in volcanic soil. The Radici is an extraordinary, ageworthy red wine and this white – meaning "tears of Christ" -- has white peach and licorice flavors with crisp acidity and mineral. It is made from coda di volpe grapes. Paolo Manzone Dolcetto d'Alba Magna 2015 ($18). We loved this opulent and fruit forward wine made entirely of dolcetto grapes grown in the Piedmont. With more complexity than we expect from dolcetto, it sports bright raspberry and cherry notes with great palate length. Cartuxa Evora Tinto Colheita 2013 ($25). We tried this on a group of friends recently and people were taking photos of the label so they could find it later. It was the star of the night. It is a blend of aragonez, alicante bouschet, trincadeira and cabernet sauvignon. Sturdy tannins and packed with dense red fruit, it is a wine to serve with beef or to age for several years. Complex floral and herb aromas, plum and blackberry flavors. Passi di Orma Bolgheri Rosso 2013 ($38). Bolgheri has only recently been getting noticed for its wine and this one from the village of Castagneto Carducci is a gem. Blended with merlot, cabernet sauvignon and cabernet franc, it has broad flavors that reflect the unique terroir of this region. Chateau de Caladroy “Cuvee Les Schistes” 2013 ($16). From an historic village atop a knoll in the Roussillon region of southern France, this exotic blend of grenache, syrah and mourvedre from low-yielding vines combines structure and finesse. Deeply concentrated dark fruit, cassis and kirsch flavors with floral aromas. Excellent value. Chateau Ollieux Romanis Cuvee Classique Corbieres 2016 ($17). If you like your French wine with a little garrigue – minty and herbal notes reminscent of the wild plant life along the Med – you'll enjoy this gem from Corbieres. There is a little pungency on the nose and the flavors explode with ripe raspberries and blackberries with a dash of tobacco. It is a delicious blend of carignan, grenache and syrah. Hacienda de Arinzano Red 2012 ($20). Located in northeast Spain between Rioja and Bordeaux in Navarra, Hacienda de Arinzano Vinos de Pago is making some excellent blends. This one – full of lush, ripe black cherry flavors – is a blend of tempranillo, merlot, cabernet sauvignon. It is a great value for the depth of character. Qupé Marsanne 2015 ($20). The 25 percent roussanne in this blend is just enough to give the marsanne more dimension. Qupé's owner and winemaker Bob Lindquist is one of the original Rhone Rangers and has staked his career on Rhone varietals. His wines represent many of the best made with these grape varieties. This bright and racy marsanne from Santa Barbara County shows off peach and lime flavors with a dash of coconut and mineral on the finish. Very refreshing acidity. Feast Red Semeli Winery Agiorgitiko Peloponnese 2015 ($13). If you want to get a sense of the quality and value of some Greek wine, try this excellent example. Made from agiorgitiko grapes -- sometimes referred to as St. George -- this lighter red wine is somewhat reminiscent of a well-crafted pinot noir. Cherries mixed with herbs and spicy notes make a splendid wine to pair with chicken and salmon. Abbazia Di Novacella Stiftskellerei Neustift Schiava DOC 2016 ($19). This unusual Italian grape makes a red wine somewhat similar in style to pinot noir but with a little more oomph. Spicy cherry elements with a distinctive whiff of violets, this delightful wine would pair beautifully with tuna or salmon.

JACKSON, Miss. – The 31st annual Blue Cross & Blue Shield of Mississippi's Taste of Mississippi event will bring together dozens of Mississippi chefs and fine restaurateurs to share their culinary favorites on Monday, April 9th, at 7 p.m. at The South Warehouse/The Railroad District. The event is a Jackson-area favorite and has been named a Top 20 Event by the Southeast Tourism Society. “We are delighted to be celebrating more than two decades of fundraising with our kind and generous supporters,” said Michelle Bingham, director of special events for Stewpot Community Services. Taste of Mississippi is one of the largest annual food fundraisers in the state. The event is a night for party-goers and business people to mingle and network, sample some of Mississippi’s exceptional cuisine, purchase silent auction items and artwork, and dance the night away to live music. Last year’s, Blue Cross & Blue Shield Taste of Mississippi event raised more than $115,000 to fight homelessness and hunger in Jackson and the surrounding areas. “All of the money we raise through Blue Cross & Blue Shield of Mississippi Taste of Mississippi fundraiser is a substantial part of our ability to perform our 17 different ministries throughout the year,” Bingham said. “2017 was a great year for the Blue Cross & Blue Shield of Mississippi Taste of Mississippi fundraiser.” Executive Director of Stewpot Rev. Jill Buckley said, “We outgrew our previous venue, Highland Village. So the move to The South Warehouse/The Railroad District in Jackson gives our attendees more room to move around comfortably and allows for the event to host more fine restaurants. Hopefully this year we can also host some of the areas wonderful food trucks. We are anticipating an extraordinary night for raising much-needed funds for Stewpot.” Tickets for this event are $70 in advance and $90 at the door. Tickets can be purchased through the Blue Cross & Blue Shield Taste of Mississippi website, and Stewpot at www.tasteofms.org, or by calling Michelle’ Bingham at 601-353-2759. Blue Cross & Blue Shield of Mississippi partners with Stewpot to make healthy living resources available to Jackson and surrounding areas through the work of the Blue Cross & Blue Shield of Mississippi Foundation, support of communities and Team Blue volunteers. These partnerships and a dedicated team of employees are making a difference every day, in our communities and in the lives of each person we reach. In 2017, Stewpot served 650 people a day in its Jackson Kitchen and its Meals on Wheels program, the Opportunity Center day shelter, or through one of the four Stewpot shelters. We appreciate your kindness and know that your efforts help make our efforts even more effective.

JACKSON, Miss. —The Jackson City Council passed a Leisure and Recreation District Ordinance yesterday, establishing The District at Eastover as a “go cup” district within the city. This ordinance will allow restaurant patrons in The District to carry alcoholic beverages outside establishments, anywhere within The District at Eastover. “We are thrilled to see the city make The District at Eastover a designated go cup area in Jackson, as it further enhances The District’s presence as a gathering place for the community, and destination for dining and entertainment,” said Ted Duckworth, co-developer of The District at Eastover. The ordinance dictates all alcoholic beverages must remain within The District at Eastover’s designated area between Eastover Drive to the south, the I-55 North/Frontage Road to the west and Perseverance Drive to the east. The ordinance further limits go cups to 16 ounces in size with no glass permitted. The ordinance should go into effect in 30 days, pending formal approval from the Mississippi Department of Revenue. Establishments authorized to offer go cups in The District at Eastover include Cantina Laredo and Fine & Dandy. Cultivation Food Hall is scheduled for a summer opening in The District and will also offer go cups. “As a designated go-cup district, we will be able to enhance the entertainment offerings in The District at Eastover, and allow our retailers to partner with our restaurants on events or promotions,” said Breck Hines, co-developer of The District at Eastover. “Overall, this continues our momentum, and adds to the liveliness and sense of community already felt in the development.” Plans are in the works for a series of events in The District at Eastover to include live entertainment and activities throughout the spring and summer months.

With a fun, "Feeling Froggy?" slogan and a quick and tasty menu, The Froghead Grill bounded onto the Clinton scene just over a decade ago, opened a second location in Ocean Springs, and is now eyeing new ponds to call home. The Froghead Grill is looking for qualified franchise partners in its quest to expand in the central Mississippi market. The family-friendly restaurant's casually Cajun vibe and quick "hop to it, hop through it" service have made it everyone's favorite lily pad in short order. The flagship Clinton restaurant was recognized as the 2014 Small Business of the Year, and the new Ocean Springs location was honored as 2016 Restaurant of the Year. "It's a proven track record," said The Froghead Grill founder Joshua Welch, whose enthusiasm for the concept and culture drives his expansion. His engineering and communcations background plus his experience at the Walt Disney Company feed into a strong business model for the highly-competitive restaurant and hospitality industry. "We've made ourselves more than just an eatery in the communities we're in," Welch said. Happy diners and robust community engagement are hallmarks he spreads the Froggy way: Live life to the fullest. The Froghead Grill's legend of mascot, Fred the Frog, rests on the enticing mix of great food, fun, and friends. Whimsical touches make it a magnet for families. The Froghead Grill's American eclectic menu focuses on homemade appetizers, sandwiches, quesadillas and wraps, platters, and salads, and brings in Cajun flair with po-boys, seafood gumbo, red beans and rice, and more. Earth-toned decor delivers modern comfort and easy flow, with a bayou shanty nod. The attractive price point and fast-causal service - counter during the day and table-side after 5 p.m.- make it a delicious draw for lunch and dinner. In addition to sodas, The Froghead Grill offers craft and local beers (including a few hoppy ones, of course!), as well as the classics. Franchise partnering through FHG Management can rely on site selection assistance, precision training, backbone, and ongoing support from the franchise development team. The Froghead Grill model of 3,000-to-3,5000 square feet is adaptable for existing buildings and shopping stril locations. When The Froghead Grill lands in your town, it says this about your community: it's healthy, happy, hoppy-go-lucky, and committed to the Froggy way. Life life to the fullest!

I’d be independently wealthy if I had a nickel for every question asking, “Do you have any easy, quick-to-fix recipes?” For every person that claims to be a gourmet chef, at least 20 more refuse to cook a recipe with more than seven ingredients, eight tops. To answer all requests at once, I’ve compiled a list of my favorite “easy, quick-to-fix” recipes, just as you asked. Don’t turn the page until you’ve checked out the healthiest and, yes, easiest way to enjoy fried chicken without the guilt. The fancy name for this dish is Pasta Nicoise, but it still fits into the “easy, quick-to-fix” category. Cook a pound of pasta in lightly-salted water, reserving half a cup of cooking water. Toss cooked pasta with a can of tuna with oil (my favorite is smoked salmon but you can use any flaked fish), tablespoon of olive oil, teaspoon of minced garlic, and half a cup of chopped olives. Season with a sprinkle of thyme, splash of the cooking water, and a squirt of fresh lemon. Serve with lemon wedges. Children and adults love chicken strips with dipping sauce, but who needs the fat and calories from the greasy drive-through products? Making your own and serving them with a side of sweet potato fries or steamed vegetables turns an unhealthy snack into an acceptable meal. In a bowl, crush together half a cup of seasoned bread crumbs with a cup of Parmesan cheese. In another bowl, beat one egg. Dip boneless, skinless chicken breasts that have been cut into strips in the egg, then the bread crumbs. Cook chicken in olive oil in a nonstick skillet until golden brown; around 6 or 7 minutes. An easy, healthier-than-store bought dipping sauce can be made by mixing together half a cup low-fat mayonnaise, three tablespoons Dijon mustard, two tablespoons liquid honey, and 1/4 teaspoon of cayenne pepper. Chill before serving. If you like pork, this recipe is for you. Red-Eye Ham Steaks with a side of Easy Cheese Grits make the perfect quick dinner. Even better, coffee leftover from the morning’s pot doesn't go to waste. In a large ovenproof skillet, melt a tablespoon of butter over high heat. Add a 1-1/2 pound ham steak and cook, turning once, until browned. In a separate bowl, mix together 1/4 cup of strong brewed coffee, 2 tablespoons of maple syrup, and 1 tablespoon of grainy mustard. Pour over the cooked ham to coat. Cook until the sauce reduces slightly, about three minutes. Transfer the skillet to a 375 degree F oven and cook, turning once, for 10 minutes. To make Easy Cheese Grits, combine 1-1/4 cups milk and 1 cup water in a large saucepan and bring to a boil. Reduce the heat, add half a cup of hominy grits and simmer for 12 minutes. Stir in two tablespoons butter, cup of shredded Cheddar cheese, dash or two of hot sauce, and half a teaspoon of paprika. When everything is melded together, taste to make sure grits are desired consistency. Last, everybody loves fried chicken, but our waistlines…not so much. And frying chicken after a long day at work doesn’t sound appealing. Instead, follow this simple recipe for oven-baked chicken that’s crunchy on the outside, moist and tender on the inside. It’ll leave you with time – and extra waistline inches – to spare. Fake Out, Tastes Like Fried Chicken 8 boneless, skinless chicken breasts 1 cup buttermilk 1 cup butter or Smart Balance margarine, melted (more for coating) 2 cups crushed cornflakes 1-1/2 cups plain dried bread crumbs 2 tablespoons seasoning of your choice, such as Italian or Cajun 1 tablespoon freshly squeezed lemon juice 1 teaspoon lemon zest 1 teaspoon paprika Salt and pepper Rinse chicken and pat dry; salt and pepper each piece and place in a marinating dish. Mix together buttermilk, lemon juice, and lemon zest. Pour over chicken, cover, and marinate at least 30 minutes or overnight. Preheat oven to 400 degrees F. Coat a large baking dish with butter or Smart Balance. In a shallow bowl, combine crushed cornflakes, bread crumbs, seasoning and paprika. Roll chicken in the mixture, pressing well to coat each piece. Place chicken in the prepared dish and drizzle lightly with melted butter or Smart Balance. Bake for 20 minutes. Drizzle chicken again with more melted butter or Smart Balance and rotate the pan. Bake for 20 more minutes.

Everyone has their preference when it comes to cocktails, but have you ever wondered how popular your choice is among everyone else? You might prefer a Long Island Ice Tea, while others are quick to turn their nose and order a Moscow Mule. This survey conducted by Versus Blog used Google Analytics to find out the most popular cocktail in each state, and the results might come as a surprise to some people. It shows that Mississippi's favorite drink is, surprisingly, a Tom Collins. The most popular overall are Whiskey Sours and Long Island Ice Teas. Check out the other states to see where the stack up! What's your favorite classic cocktail?

No matter how much you enjoy wine and no matter how deep your disposable income, you appreciate a good deal, right? We’re not talking about those unpopular wines that end up in a basket at the checkout counter. We’re talking about discovering reliable wines from reputable producers who deliver good values year after year. Knowing the wine regions that deliver good value is critical when you are scanning a restaurant wine list of pricey Bordeaux or cult California cabernet sauvignons. With markups as high as 400 percent, you probably cringe at the thought of ordering a wine that cost half as much in a retail store. That’s why we like the Cotes du Rhone, the second largest AOC in France that delivers values often eclipsing their reasonable prices of $15 to $20. Even with restaurant markups, Cotes du Rhone represent good values across the board. Although 22 grapes varieties are allowed in the region’s red, white, and rosé wines, most common are the grenache, syrah, cinsault and mourvedre grapes. These grapes are blended in most of Cotes du Rhone’s red wines and provide the dimension and character we like so much. The terroir in this region provide a “garrigue” quality associated with Provencal herbs – lavender, rosemary and bay leaf -- common to more expensive wines from Northern Rhone. Combined with forward raspberry and strawberry flavors and good acidity, these elements make for a dynamic wine at prices hard to beat anywhere else. Here are several versions we recently discovered: Esprit du Rhone 2015 ($17). Grenache, carignan, syrah and cinsault combine to deliver a dark and rich blend with fresh raspberry aromas and a touch of licorice. Fine tannins and a sweet finish make for an elegant yet pronounced character. Les Dauphins Organic Cotes du Rhone Villages 2015 ($15). Full bodied with concentrated raspberry and strawberry flavors. Grenache dominates the blend, but includes syrah, mourvedre, and carignan. Cachette Cotes du Rhone 2015 ($15). Lighter in style, the profile is aromatic and spicy with medium body and fresh red fruit flavors. St. Cosme Cotes du Rhone 2015 ($15). A favorite year to year, this all-syrah delight has a floral bouquet with a dash of licorice, and bright red currant and raspberry flavors. Ferraton Pere & Fils Samorens Cotes du Rhone 2015 ($14). Simple blend of grenache, syrah and cinsault from biodynamic-farmed vineyards, this wine has extracted red fruit character and medium body. E. Guigal Cotes du Rhone Rouge 2013 ($15). Guigal is unique in that it ages its wines two years in bottle before release. This gives the wine a broader, accessible profile. The blend of 50 percent syrah, 45 percent grenache and 5 percent mourvedre is effusive in ripe plum and blackberry fruit with a dash of black olives. This has always been one of our perennial favorites since we started to write this column. E. Guigal Cotes du Rhone Rosé 2016 ($15). One of the best and most consistent rosés on the market, this refreshing wine shows off raspberry and orange peel flavors. Balanced acidity and long finish. BLENDS There are other regions that grow the same grapes that are common to the Cotes du Rhone. Many of these wines are crisp, zesty white wines. Here are some red and white wines using Rhone grape varieties: Cline Roussanne Marsanne North Coast 2016 ($24). Fred Cline is a pioneer in growing Rhone grape varieties in California and year-after-year we have enjoyed his adventuresome red and white blends. This white version – 64 percent roussanne and 36 percent marsanne – is a lively wine with bracing acidity, bright citrus flavors and hints of honey and mineral. Very intense aromas and simple but refreshing flavors. Bonterra The Butler Mendocino County Red Blend 2013 ($50). This complex and ridiculously delicious blend of syrah, mourvedre, grenache and zinfandel knocks it out of the ballpark. Deep inky color, intense blackberry and mocha aromas, with plum and blackberry flavors, aggressive tannins and long finish. The name comes from the organic Butler Ranch Vineyard that supplies the grapes for this colossal wine. M. Chapoutier Les Vignes de Bila-Haut Blanc Cotes du Roussillon Villages 2016 ($15). This genius from the Rhone Valley has a smashing hit with this wine from the Roussillon region of southern France. Chapoutier bought the property in 1999. It's a scrappy estate close to the Spanish border where the ground seems unsuitable to vineyards. Leave it to Chapoutier to find the spirit to farm this terrain and make a great wine. The white is very unique – a blend of grenache blanc, grenache gris, vermentino, and macabeo – with melon, honeysuckle, fresh grapefruit, and citrus notes cloaked in crisp acidity. La Grange de Quatre Sous e Jeu du Mail 2014 ($20). This Vin de Pay D'oc from the Languedoc-Roussillon region of southern France is extraordinary. The 55 percent viognier gives it beautiful aromatics and the marsanne from 18 to 20-year-old vines provides the juicy stone fruit and herbal flavors. It has a lush texture that gives it length on the palate. Other wines from this great producer are equally great in value. Priest Ranch Grenache Blanc 2016 ($22). A pleasant alternative to sauvignon blanc, this spritely white grenache offers crisp acidity and mineral notes with generous white peach aromas and stone fruit, melon flavors. Donelan Cuvee Moriah 2014 ($50). This beautiful, well-integrated blend of grenache (84 percent) and mourvedre makes for a killer wine. The partial carbonic maceration and the good dose of mourvedre enhances the tantalizing floral and cassis aromas. Forward flavors are redolent of pomegranate and blueberries. Soft mouthfeel and long in the finish. Qupé Bien Nacido Hillside Estate Roussanne 2013 ($40). The malolactic fermentation and sur lies aging rounds off the often bracing acidity of roussanne. Aged 18 months in neutral oak, it has a rich texture and layers of fruit. Pineapple, spice, vanilla aromas are followed by lush apple and citrus flavors. Because these late-ripening grapes are vulnerable to rot, the yield of surviving grapes is low – hence the price. Qupé Sawyer Lindquist Grenache 2014 ($35). From the cool Edna Valley, this killer grenache attacks the palate with juicy strawberry flavors and floral, violet aromas. A very pretty wine with a dash of cloves and a long finish. We loved it. Peachy Canyon Concrete Blanc Paso Robles 2016 ($25). Made entirely from viognier grapes, this delicious quaff has round, rich flavors of ripe mango and peach. We bet you can't stop at one glass. It's fermented in concrete tanks, hence the name.

The Food Factor presents the best, research-based information related to food, nutrition, diet, and healthy lifestyles. Our host, Natasha Haynes, is an experienced educator with the Mississippi State University Extension Service who has spent over 15 years sharing tips for healthy living with Mississippians of all ages. She brings food science down to earth and makes it useful for today’s families. Click here to view previously aired shows, and be sure to follow The Food Factor on Facebook and Twitter.

JACKSON, Miss. – Cantina Laredo will celebrate National Margarita Day this Thursday, February 22nd, by offering their Perfect Patron ‘Rita at the special price of $8 (regularly priced $12.25). Because everyone loves a hashtag holiday, the #nationalmargaritaday promotion will continue through the weekend, February 22nd-24th. The Perfect Patron ‘Rita is made with Patrón Silver and Patrón Citrónge Orange Liqueur. All Cantina Laredo margaritas are made with fresh-squeezed lime juice. Located in The District at Eastover (200 District Boulevard, Jackson), Cantina Laredo is open Monday through Thursday from 11 a.m. to 10 p.m., Friday through Saturday from 11 a.m. to 11 p.m., and Sundays from 11 a.m. to 9 p.m. For reservations or catering orders, please call 601.982.7061.

Super Bowl Sunday and Valentine’s Day, days during which we’re encouraged to overindulge in high-fat, sugary treats, are over. It’s the perfect time to share last week’s sobering national news. According to a published medical report, eating highly-processed food is associated with an increase of 10 percent or more in overall cancer risks. The good news is, cheese and pasta were not on the list. I breathed a sigh of relief about pasta’s favorable rating, but decided it was time to remove a few items from my shopping list. To get my started, I checked out the report's list. Foods associated with additional cancer risk include mass-produced packaged breads and baked goods; instant noodles and soups; sweet or savory packaged snacks, and frozen meatballs, chicken, and fish nuggets, to name a few. Bad news aside, there are ways to reduce our risks of cancer and other medical conditions without going hungry. The first one is simple: create more of our meals from scratch. Ways to do this include buying fresh fruits and vegetables and incorporating them into meals; investing in a bread maker to make our own homemade bread products and instead of reaching for a can or box, making our own stock. In simple terms, we need to spend more time cooking and less time microwaving meals with unpronounceable ingredients. A simple way to get started is to get out a large stockpot. If you don’t own one, consider investing in one. Making your own stock to freeze and use in soups, stews, casseroles, and other baked dishes is simple and results in enough liquid for several recipes. Best of all, the cooked meat can be reinvented in a number of meals. I’ve shared the recipe for the stock I make using the leftover turkey meat and bones following holiday dinners. Similarly, it's easy to make chicken stock using a whole chicken or chicken breasts. To make it, fill a stockpot with four quarts of water, followed by a couple of yellow onions, quartered into large chunks, and three or four coarsely-chopped ribs of celery. Next, whatever meat I’m using is added – if it’s the entire turkey carcass, I make sure that it’s completely covered by water - followed by two teaspoons of salt, a tablespoon of black peppercorns, and three bay leaves. Cover the pot and bring liquid to a boil, then lower to medium and allow to simmer for two hours. The mixture will simmer quietly while you're watching your favorite television shows at night. After removing the pot from heat, let the liquid cool, then strain any fat that has risen to the top. Using a strainer, reserve the meat and vegetables and pour stock into freezer bags for later use. Just like that, you have a stockpile of stock for the freezer and cooked vegetables that can be chopped and used right away in spaghetti sauce, gumbo, or other sauces. Best of all, the cooked chicken can be transformed into chicken sandwiches. Or, make chicken salad, pulled barbecued chicken sandwiches, or any number of pasta or baked dishes. My commitment to eating less processed foods coincided with an ad from an Oxford bakery touting its homemade pop tarts. The Cakery made their homemade fruit-filled pastries look so delicious that I had to make my own. They’re simple to make and 100 times better than the boxed kind. Only a few weeks have passed since the New Year dawned, so there's still time to make resolutions. Let’s commit to eating healthier in 2018. It's a goal that comes with choosing fresh ingredients at the supermarket or farmer’s market, then adding them to healthy, made-from-scratch meals that enhance, not negatively alter or even worse, shorten our lives. I’ll get your started with a healthier version of a popular take-out dish. Here’s to a healthier 2018! Healthy Homemade Chinese Take-In 1 pound spaghetti (can use whole wheat or multi-grain variety or combine regular and healthier version) 4 tablespoons olive oil 2 large eggs, beaten 3 chicken breasts, sliced into thin strips 3 thin-cut pork chops, sliced into thin strips Sprinkle of salt, ground black pepper, and coriander 2-3 tablespoons minced garlic 1 (2-inch) piece of fresh ginger, peeled and grated 5 scallions, thinly sliced 1 (12-ounce) bag frozen peas and carrots, defrosted 1 red bell pepper, stemmed and sliced into thin strips 1 small can mushrooms, drained 1 small can water chestnuts, drained 2 cups packaged shredded cabbage Sauce: 3 tablespoons low-sodium soy sauce 3 tablespoons hoisin sauce 2 teaspoons hot sauce Cook pasta according to package directions. While pasta cooks, heat one tablespoon of the oil in a large non-stick skillet over high heat. Add beaten eggs and scramble until golden brown. Remove eggs to another platter. Lightly season meat strips with salt, pepper, and coriander. Add remaining 3 tablespoons of oil to skillet and stir-fry meat strips for a few minutes, or until lightly browned on both sides. Move meat to the side of the skillet and add ginger, garlic and remaining vegetables to skillet. Stir-fry for 2 to 3 minutes, then add cooked and drained pasta and scrambled eggs. Mix everything together well, including the meat. In a small bowl, mix together the sauce and pour over mixture, tossing to combine. Turn off heat and continue to toss for 30 seconds until all liquid is absorbed. Add more seasonings as needed before serving.

We were recently listening to Ray Coursen of Elyse Winery being interviewed by Levi Dalton on the fabulous podcast, "I'll Drink to That." Coursen, who has been involved in winemaking since the early 1980s, was reminscing about "old school Napa Valley cabernet sauvignon." He said growers had to plant cabernet sauvignon vines too far south just to get adequate ripeness. The riper the grape, the more sugar and thus the more alcohol. Today's cabernets – grown farther north, thanks to global warming – are ripening so well that they are producing wines with higher alcohol levels. These are bigger wines, often quite different than the Bordeaux style of wine made with the same grapes. Those made in France come from a cooler climate and thus aren't as ripe or alcoholic. Coursen says he has moderated his use of oak to return to this old school cabernet sauvignon and make wines with more pure fruit character. In red wine, oak introduces flavors of mocha, caramel, toffee, spice, and vanilla. Coursen wants to ease off on those additional flavors. Today, he ages only 60 percent of his cabernet sauvignon in new French oak for about 21 months. The rest goes into neutral, used oak barrels. He sometimes returns the wine aged in new oak to used oak. And, he holds the finished product in bottle for an additional 18 months before releasing it. He still gets the complexity and softness without these artificial flavors. We just went through a bunch of Napa cabernet sauvignon. Here are some of our favorites. Oak aging is noted when known. Mount Veeder Winery Reserve Cabernet Sauvignon 2014 ($100). A blend of cabernet sauvignon, malbec, and petit verdot, this big wine from the talented winemaker Janet Myers sets the course for Napa Valley character. Dark in color, it shows off layered aromatics of currants, mineral, herbs, and pepper. Flavors are of black cherries, plums, coffee, vanilla, and a dash of pepper and licorice. (20 months in small, new oak barrels). Clos du Val Estate Hirondelle Vineyard Cabernet Sauvignon 2014 ($120). This is an enormous wine in both body and flavor. From the Stag's Leap District – a source for some of Napa Valley's best cabernet sauvignons – it has effusive floral, blueberry and clove aromas followed by dense cherry and blackberry and oak flavors. Long in the finish and well textured. (New French oak: 60 percent). Duckhorn Rutherford Cabernet Sauvignon 2014 ($98). We just love the old cabernets that have been made in Rutherford for decades – Beaulieu, Inglenook, Freemark Abbey, Caymus, Grgrich Hills. This one from Duckhorn has that classic Rutherford profile: dusty tanins, richness, black fruit flavors, balance, and a touch of hint and mineral. Duckhorn has a string of cabernets that reveal their terroir – Howell Mountain, Patzimaro Vineyard, and Three Palms Vineyard. Each of them is unique but all have depth of character, richness and powerful complexity. (18 months in oak). Robert Mondavi Napa Valley Cabernet Sauvignon 2014 ($29). It's always nice to get a reality check after sampling a lot of odd wines. Robert Mondavi Winery has been making cabernet sauvignon for decades and stays the course with this reliable edition. Napa Valley cabernet forms the foundation of a solid performance. Forward in style, its copious fruit flavors and hint of tobacco make it drinkable now. Gamble Family Vineyards Napa Valley Cabernet Sauvignon 2014 ($50). It seems like everything Tom Gamble touches turns to gold. Although made in small quantities, his wines are worth the search. This Napa Valley cab has an earthy feel with forward blackberry flavors, excellent balance and notes of chocolate and coffee. (20 monthns in French, Hungarian and American oak barrels). Mi Sueno Napa Valley Cabernet Sauvignon 2013 ($75). New to us, this producer impresses with the palate with generous aromas of plums and mocha followed by flavors of ripe black cherries and hints of oak-inspired caramel and vanilla. Good for cellaring. (New French oak: 55 percent for 24 months). Spottswoode Lyndenhurst Cabernet Sauvignon 2014 ($85). Spottswoode puts a lot of effort into this signature Bordeaux blend of fruit from some terrific vineyards in Napa Valley. Cabernet franc, petit verdot, malbec, and merlot team up with cabernet sauvignon to produce a sturdy assembly of alluring aromatics and complex, textured dark fruit flavors. Long finish. (New French oak: 40 percent for 20 months). Flora Springs Triology 2015 ($80). Flora Springs was a pioneer in making a Bordeaux blend – its first was in 1984. It's no surprise, then, that experience and good fruit sources makes them a leader in hedonistic blends. Extracted dark fruit flavors with hints of pepper, chocolate, and vanilla. Round tannins suggest good things to come. (New French oak: 85 percent; 15 percent American oak for 22 months). Priest Ranch Cabernet Sauvignon 2014 ($48). This classic cabernet sauvignon from Napa Valley boasts generous black cherry notes, fine tannins and full body. Delicious now or can be stored in the cellar for several years. Stags Leap Wine Cellars Artemis Cabernet Sauvignon 2014 ($73). A blend of estate grown and purchased fruit make up this enticing elegant Napa Valley cabernet sauvignon. Black cherry fruit notes dominate with ripe velvety soft tannins. Very easy to drink. (New French oak: 33 percent; 10 percent in American oak).

The Food Factor presents the best, research-based information related to food, nutrition, diet, and healthy lifestyles. Our host, Natasha Haynes, is an experienced educator with the Mississippi State University Extension Service who has spent over 15 years sharing tips for healthy living with Mississippians of all ages. She brings food science down to earth and makes it useful for today’s families. Click here to view previously aired shows, and be sure to follow The Food Factor on Facebook and Twitter.

Girl Scouts just entered its second century of Girl Scouts selling cookies. Given that more than half (57%) of Girl Scout alumnae in business fields credit the Girl Scout Cookie Program with developing skills they use today—including money management, goal setting, and public speaking—selling Girl Scout Cookies has helped millions of female entrepreneurs over the past 100 years spark their careers. During Girl Scout Cookie season, participating Girl Scouts across the country show their G.I.R.L. (Go-getter, Innovator, Risk-taker, Leader) spirit as they sell delicious cookies, building essential entrepreneurial and other business skills along the way that are imperative to leadership and future success. And the funds from every cookie purchase power amazing experiences for girls year-round. This season, troops nationwide are welcoming the return of the Girl Scout S’mores cookie, the most popular flavor to launch in the 101 years of Girl Scouts selling cookies. Consumers can fuel transformative leadership experiences for girls and help build the next generation of female entrepreneurs by purchasing Girl Scout S’mores as well as classic favorites like Thin Mints and Samoas. Over 1 million Girl Scouts participate in the cookie program each year, and all of the net revenue from cookie sales—100% of it—stays within a Girl Scout council’s local area to benefit girls and their council. Councils depend on cookie earnings to run their programming, which supports incredible experiences for girls, and girls decide how to invest their troop’s portion of the earnings in impactful community projects and personal enrichment opportunities. Bringing in close to $800 million in total sales over the course of a cookie season, the cookie program enables girls nationwide to think big as they take action in their communities on issues they’re passionate about. However, cookie earnings alone aren’t enough to power and expand the reach of Girl Scouts—large-scale investment in Girl Scout programming is crucial during cookie season and year-round, if the organization is to grant girls unparalleled leadership development experiences. You can purchase cookies online in your area by visiting http://www.girlscouts.org/en/cookies/all-about-cookies.html, or or use the official Girl Scout Cookie Finder app, free on iOS and Android devices.

NEW YORK, NY - The James Beard Foundation recently announced its list of Restaurant and Chef Award semifinalists for the 28th annual James Beard Foundation Awards. Selected from a list of more than 20,000 online entries, the prestigious group of semifinalists in 21 categories represents a wide range of culinary talent, from exceptional chefs and dining destinations nationally and in ten different regions across the U.S., to the best new restaurants, outstanding bar programs, bakers, and rising star chefs 30 or younger. See this year’s full semifinalist list at the end of this press release or online at jamesbeard.org/awards. Chef Vishwesh Bhatt of Snackbar in Oxford has, for another year in a row, been named a semifinalist in the category of “Best Chef: South.” Jackson native Timothy Hontzas of Johnny’s Restaurant in Homewood, Alabama, was also named a semifinalist in the same category. The final nominees for all categories will be announced on March 14th in Philadelphia, Pennsylvania, at 10:30 a.m. CST, and they will move on to the final round.

Warmer, longer days are made for quality time with friends and family. There’s no better way to cap off an afternoon in the sun than a good meal followed by a great dessert. Plan to end your next gathering on a sweet note with these fruity desserts to conclude a day spent with loved ones. Fruity treats are hard to resist, especially when paired with tasty, complementary flavors and textures. If you’re looking for a treat that travels a bit off the beaten path, this pie may be just the answer. A crushed pretzel crust and creamy peanut butter filling provide a salty, savory background for plump, sweet strawberries. Or serve up a taste of the tropics with a cream pie that celebrates a medley of textures and flavors from lively blueberries to toasted coconut. When you make fruit the star of the dessert, there’s no question you need top-quality ingredients. Each of these desserts features Lucky Leaf Fruit Fillings, which are made from fresh fruit, contain no high-fructose corn syrup and are GMO-free, for a delicious dessert every time. With a variety of flavors to choose from, including apple, blueberry, cherry, peach and strawberry, there are plenty of convenient, versatile dessert options for any occasion. Find more tasty treats for entertaining and beyond at luckyleaf.com. Strawberry Peanut Butter Pie 1-1/4 cups crushed pretzels 1/4 cup granulated sugar 1/2 cup butter, melted 1 cup creamy peanut butter 1 package (8 ounces) cream cheese 1/2 cup powdered sugar 1-1/2 cups frozen whipped dessert topping, thawed 1 (21-ounce) can Lucky Leaf Premium Strawberry Fruit Filling and Topping Combine pretzels and granulated sugar then stir in butter. Press crumb mixture onto bottom and sides of 10-inch pie plate. Cover and chill. With electric mixer on medium speed, beat together peanut butter, cream cheese and powdered sugar. Fold in whipped dessert topping. Spoon 1/2 cup pie filling into crust-lined pie plate. Carefully spread peanut butter filling over top. Top with remaining pie filling. Cover and chill 2 hours before serving. Fluffy Blueberry Cream Pie with Toasted Coconut 1 package (8 ounces) cream cheese, softened 1/3 cup sugar 1 tablespoon milk 2 cups frozen whipped topping, thawed 1 can (21 ounces) Lucky Leaf Premium or Organic Blueberry Fruit Filling or Topping 1/2 cup toasted coconut flakes, plus additional for topping, if desired 1 graham cracker crust (9 inches) In large bowl, beat together cream cheese, sugar and milk until creamy, about 1-2 minutes. Add whipped topping, pie filling and coconut; carefully fold together until no streaks remain. Spoon filling mixture into graham cracker crust. Sprinkle top with additional coconut flakes, if desired. Cover and chill 2 hours, or until firm.

OXFORD, Miss. – The University of Mississippi has matched a recent $1 million pledge from Alabama restaurateur Nick Pihakis to the Southern Foodways Alliance as a way to demonstrate mutual appreciation of the alliance's work and the leadership of longtime director John T. Edge. Pihakis, cofounder of Jim 'n Nick's Bar-B-Q and principal in the Pihakis Investment Group, has been a staunch and generous supporter of the SFA for the past 13 years, believing – like the SFA – that community is built as people cook and share meals together. The SFA has mentored and educated countless students, staged dozens of symposia, published award-winning podcast episodes and journal issues, collected more than 900 oral histories, and produced more than 100 documentary films. "I wanted the University of Mississippi to recognize John T.'s significant work throughout his tenure at the SFA, but I also hope my gift will provide income for the recruitment and retention of outstanding leadership going forward and ensure that quality teaching, research and service will be available for future generations of Southern studies students," Pihakis said. The Birmingham, Alabama, native said his gift honors Edge's upcoming 20-year anniversary as director. It also establishes the John T. Edge Director of the Southern Foodways Alliance Endowment, which, when vested, will stand at $2.5 million. The equivalent of $2 million is already in hand; $500,000 remains to be raised. "We happily accept this funding opportunity and greatly appreciate Nick's generous gift, his commitment to the SFA and his continued support," Chancellor Jeffrey Vitter said. "John T. and the SFA have worked tirelessly through the years, building a program through the study of food that has made a deeply transformative impact within the UM academic community and within the lives of our students, alumni and friends." The SFA operates on a $1.4 million annual budget that will likely reach $1.8 million in three years, and the major part of the budget is contributed by private donors such as Pihakis, a two-time James Beard Award semifinalist and an entrepreneur who has helped grow the careers of chefs and restaurateurs from Birmingham to New Orleans to Charleston, South Carolina, and throughout the South. To date, the SFA has endowed two positions that contribute directly to Ole Miss students. The SFA raised the majority of endowment funds for the academic position held by Catarina Passidomo, assistant professor of Southern studies and anthropology. Additionally, the SFA raised all the outside funds – $1 million from Pihakis – for the filmmaker and documentary instructor position held by Ava Lowrey. Edge earned bachelor's and master's degrees in Southern studies from Ole Miss in 1996 and 2002, respectively. During his tenure as SFA director, Edge also has served as a contributing editor at Garden & Gun and a columnist for the Oxford American. For three years, he wrote the monthly "United Tastes" column for The New York Times. In 2017, Penguin published his latest book, "The Potlikker Papers: A Food History of the Modern South." Edge said he is deeply honored by his friend's gift and believes it will help support the future of the organization. "Until now, the SFA has not raised money to endow a position that directly funds our work and positively impacts our budgets," said Edge, who had made a career documenting, studying and exploring the diverse food cultures of the American South. "That was purposeful. We believed it was important that we contribute, first, to the study of food culture on the University of Mississippi campus. "Now that the SFA has made those investments in the academic community, and in University of Mississippi students, we turn our attention to SFA leadership." The endowment ensures that, in the future, when Edge retires or takes a teaching role, the SFA's fully-funded leadership position will be called the John T. Edge Director of the Southern Foodways Alliance. When the endowment vests, it will support the salary of the SFA director position occupied by Edge. "The impact of this generous gift is significant and important," said Lee Cohen, dean of the College of Liberal Arts. "Endowed positions such as this one are critical as we advance as an R1 institution. "Specifically, these positions help us attract the strongest possible people to our university and directly contribute to or support the scholarship and teaching of our faculty." The John T. Edge Director of the Southern Foodways Alliance Endowment is open to gifts from individuals and organizations who want to contribute to the remaining goal of $500,000. Checks supporting the SFA may be mailed with the endowment noted to the University of Mississippi Foundation, 406 University Ave., Oxford, MS 38655. Gifts can also be made online by visiting http://www.umfoundation.com/makeagift or by contacting Nikki Neely, development officer for the SFA at 662-915-6678 or nlneely@olemiss.edu.

If you woke up this morning, glanced at the calendar (or iPhone) and realized today is Valentine’s Day - you know, the Day of Love, a 24-hour period in which we're supposed to shower those we care about with special treats - don’t despair. It may be too late to have roses delivered and the candy aisle may be wiped out, but if you’re within driving distance of a supermarket, you can find amazing Valentine’s gifts, or, at least, the makings of one within the food aisles. To borrow a line from Buttermilk Sky Pie Shop, a new Jackson business whose delicious homemade pies and thumbprint cookies I’m dying to sample, “Think outside the chocolate box.” I agree, there are plenty of great V-Day gifts that don’t involve chocolate or flowers. Here are just a few to bail you out if you need to make the day special for someone else or just want to treat yourself. 1. Head to the Italian or ethnic section and pick up a bag of shaped pasta and a jar of gourmet sauce (skip the generic pasta and store brand sauce on this special day), a bottle of high-end olive oil, and a loaf of garlic bread. If your significant other likes meat sauce, grab a pound of ground sirloin. It's Valentine’s, after all, so splurge a little. Right there in the cart, you have the makings of a special meal that can be made in 30 minutes. 2. Nothing says Valentine’s like chocolate-covered strawberries. But you don’t have to pay sky-high prices to someone else. Instead, make them yourself. Pick up a carton of large strawberries and a couple of packages of dipping chocolate (most come with microwavable dipping cups) in the baking aisle. Once the berries are dipped in dark melted chocolate, they can be drizzled with white chocolate (and vice versa) or sprinkled with colored sugar or sprinkles. It’s simple, inexpensive, and guaranteed to receive rave reviews. 3. Dining out at a restaurant is a popular Valentine’s tradition, but if you waited too late to make reservations at your favorite steakhouse, recreate it at home. Select your favorite cut of meat, bottle of marinade to speed up the seasoning process, and ingredients, including a bottle of gourmet dressing, for a mixed green salad. For the perfect side dish, pick up the ingredients for twice-baked stuffed potatoes. It’s sort of like a mini potato casserole in a skin. To make them, scrub two large baking potatoes well and rub them with a light coat of olive oil. Place in a 400-degrees F oven and bake for about an hour. While potatoes are cooking, slice a stick of butter and mix pieces with 1/2 cup of sour cream, 1/4 cup of milk, 1/2 cup shredded cheese, teaspoon of seasoning salt, and a dash of ground black pepper. When potatoes are done, cool slightly, then cut in half and scoop out most of the insides, leaving a rim of potato. Add scooped potatoes to butter mixture and mash together. If desired, add 2 or 3 tablespoons of bacon bits and one chopped green onion. Spoon mixture back into potato skins, top with more cheddar cheese and bake at 375 degrees F for 20 minutes until hot and lightly browned. 4. Valentine’s wouldn’t be Valentine’s without a delicious strawberry and chocolate-infused dessert. Once again, the supermarket baking aisle is your destination of choice. Select a box of "super-moist" brownie mix, then grab a carton of strawberry or cherry vanilla ice cream from the freezer case. Bake the brownie according to package directions in a 9-inch pan. When they’re cool, cut crosswise into three pieces. Line a 9-inch loaf pan with plastic wrap, making sure long edges hang over the sides. Place one of the brownie pieces along the bottom, then top with a layer of softened ice cream. Repeat layers of brownies and ice cream, ending with a brownie piece. Fold wrap over top and freeze for at least two hours, preferably four. Lift from pan, dust top lightly with powdered sugar, and top with sliced strawberries. 5. Nothing’s better with a special Valentine’s dessert than a steaming cup of flavored coffee. Some of my favorite flavors are found in Community Coffee’s signature red bag, including Mardi Gras King Cake, Golden Caramel, and French Vanilla. And, there are other brands that offer a gourmet coffee experience for pennies a cup. Paired with a festive Valentine’s mug, a bag of gourmet coffee also makes the perfect last-minute gift. 6. If you’re on a budget or looking for a low-key night at home, make your own Valentine’s Movie Night. Dig through the electronics department's bargain bin for a copy of the DVD “Valentine’s Day” (yes, there is one) or your favorite movie. Then, gather the makings of a gourmet picnic in front of the TV. A bunch of plump grapes, block of good cheese, gourmet crackers, jar of olives, your favorite sliced meat, loaf of French bread, bag of almonds or pistachios, and a bottle of white grape fruit juice should be available in your local food store. Your loved one will be so impressed with your thoughtfulness and creativity, they'll actually prefer celebrating at home instead of going out. Lastly, on Valentine’s Day, heart-shaped treats are found everywhere we look. However, we need to make sure our loved ones' hearts are actually healthy. One way to accomplish this is to create a heart-healthy Valentine’s dessert. After all, we want them to be around for next year’s even-more-creative Valentine’s Movie Night. Heart-Healthy Valentine’s Berry Crumble For filling: 1 (12-ounce) bag frozen mixed berries, thawed 1 (14-ounce) bag frozen sliced strawberries, thawed 1/2 cup dried cranberries 1/3 cup cranberry juice cocktail 1/2 teaspoon ground cinnamon 1 cup granulated sugar, combined with 2 tablespoons cornstarch or arrowroot For crumble: 1/2 cup Bisquik 1 cup granola cereal without raisins 4 or 5 almond Biscotti cookies, crushed (can substitute graham crackers if Biscotti isn’t available) 2 tablespoons butter, melted In a lightly-greased 9-by-13-inch glass baking dish, combine all of the berries, then add remaining ingredients and stir together to make filling. Bake in a 350-degrees F oven for about 20-30 minutes or until hot and bubbly. To make crumble topping, while filling is cooking, combine all ingredients in a bowl and mix thoroughly. Spread out on a foil-lined baking sheet. Remove cooked filling from oven when done and replace with the baking sheet. Bake 12 to 18 minutes or until crisp and golden brown. Sprinkle topping over warm berry filling and serve. Top with vanilla ice cream if desired.

As we prepare to celebrate love and romance on Valentine’s Day, OpenTable reveals the rankings of the 25 Most Romantic Cities in America 2018. While diners across the nation are looking for that special meal on Valentine’s Day, certain cities prove that they are a step above in providing dining experiences that exude romance from the moment you step inside the restaurant. To identify the ranking of cities where romantic dining is inherently part of the culture, the OpenTable Most Romantic Cities Index was calculated using three variables: the percentage of restaurants rated “romantic” according to OpenTable diner reviews; the percentage of tables seated for two; and the percentage of people who dined out for Valentine’s Day in 2017. The following cities, listed in order, comprise the 25 Most Romantic Cities in America 2018. Biloxi, Mississippi Birmingham, Alabama Virginia Beach, Virginia Oklahoma City, Oklahoma Tulsa, Oklahoma Baton Rouge, Louisiana Providence, Rhode Island Reno, Nevada Carmel, California Memphis, Tennessee Savannah, Georgia Milwaukee, Wisconsin Louisville, Kentucky San Antonio, Texas St. Louis, Missouri Omaha, Nebraska Santa Barbara, California Salt Lake City, Utah Austin, Texas Fort Worth, Texas Detroit, Michigan Charleston, South Carolina Brooklyn, New York Buffalo, New York Raleigh, North Carolina For diners still searching for a terrific table for Valentine’s Day, we recently released the Top 100 Most Romantic Restaurants in America for 2018.

"Lost Distillery" could be the title of a Hardy Boys or Nancy Drew mystery book for kids. But there is nothing adolescent or mysterious about this producer who recreates single-malt scotch whiskies from a forgotten era. Lost Distillery is a unique concept. It doesn’t distill any whiskey, but instead painstakingly researches the manufacturing methods of long-shuttered scotch distilleries from the 1800s and early 1900s to replicate a template of style, flavor, and scent components. Elements -- geographical origin of peat, water source, type of barley, yeasts, still size and shape, wood cask aging -- all affect the final product. Lost Distillery uses a blend of currently available single malts to craft a single malt from the past. Although some modern scotch blends use grain whiskies other than those made from barley, Lost Distillery uses only single malt whisky from an inventory of about 80 out of 100 single malts available in Scotland. We recently met with Ken Rose, a partner in the firm that owns Lost Distillery, to taste some of their products. Ken described the elaborate “scientific matrix basis” they use to form their blended malt scotches. He said their efforts are not to duplicate the products from these shuttered distilleries but to create “a modern homage… a modern interpretation" of what these distilleries produced. Because no examples of the Lost Distillery’s original single malts exist today, we have to take their word on the results. The former distilleries from Lost Distillerys' portfolio closed for a variety of reasons. Auchnagie, Benachie, and Lossit closed due to transportation issues in an era where access to the sea or railroad lines were paramount. Gerston closed due to a loss of its water supply and Stratheden succumbed to Prohibition. Lost Distillery offers three levels of aging for each distillery, according to Rose, with Classic created from 10- 12-year-old single malts, Archivist from 15- to 18-year-old stock and Vintage from 25-plus-year-old single malts. We enjoyed tasting Lost Distillery’s offerings, although the Vintage-level Stratheden and Gerston ($275/750ml) are priced above the comfort level of many consumers. The Stratheden displayed lovely pineapple, spicy notes with a slight grain flavor. The Gerston reflects an 1800’s single malt scotch that, in addition to its widespread British popularity, was the favorite of the Duke of Wellington famed for his defeat of Napoleon at the Battle of Waterloo. It showed good complexity, a hint of pear with salty iodine, dried fruit, and leather notes. The Auchnagie ($63) smelled and tasted of honey, fruit and a wee bit of smoke. The fruity notes made this a very nice drink. The stars of the show were the Benachie and Lossit that priced at $43 create an opportunity to taste Lost Distillery’s efforts at a reasonable price. The Benachie presented a broad, rich, ripe fruit expression with a hint of iodine in the nose. It is aged in sherry and oloroso casks. The Lossit is for those who enjoy peaty Islay scotch. The peat is not overwhelming, allowing the fruity sweetness to shine. A very well-balanced scotch, it is company’s top seller. WINE PICKS Trivento Cabernet Sauvignon Reserve Mendoza 2016 ($14). This is a very well-made cabernet sauvignon at a great price from a country better known for its malbec wines. A very straightforward fruity red wine with a cherry and chocolate nose and flavors. Great balance and very drinkable. Achaval Ferrar Cabernet Franc Mendoza 2015 ($21). This is a bold wine for bold cuisine. Entirely cabernet franc, this cherry and herbal wine illustrate the potential for cabernet franc in Argentina. Well-integrated and pleasing with food. Trivento Golden Reserve Mendoza Malbec 2012 ($24). If you are looking to up your Argentinian malbec game, then consider this terrific example from Trivento. This is a very deep and rich malbec with expressive berry and plum notes with a pleasant mocha and earthy finish. A perfect pairing with hearty winter beef dishes. Niro Pecorino Terre Di Chieti Abruzzo IGT 2016 ($18). Made from the indigenous pecorino grape, this wine is somewhat reminiscent of Tuscany’s Vernaccia di San Gimignano. Extended skin contact gives this wine plenty of flavor and aromas with ripe peach and pear notes and a pleasant mineral component. Great by itself or a complement to chicken or seafood dishes. Steele Red Hills Lake County Cabernet Sauvignon 2015 ($26). Forward dark berry flavors with spice, pepper and vanilla notes. Soft tannins make it approachable now. The Prisoner Napa Valley Red Wine 2016 ($47). Dave Phinney says that his biggest mistake may have been selling this iconic Orin Swift label to Agustin Huneeus for $40 million – not a bad deal but Huneeus then sold it to Constellation six years later for $285 million. Since then production has skyrocketed for what was once a cult wine cherished by a few rabid fans. However large the production, it continues to please consumers with its exotic blend of zinfandel, cabernet sauvignon, syrah, petite sirah, and charbono. Smooth and luscious in texture it shows rich plum, raspberry and pomegranate flavors. Imagery Cabernet Sauvignon 2016 ($20). Fifteen percent of this wine is petite sirah and that provides more color and aromatics. Winemaker Jamie Benziger comes from a respected family who should be proud of this effort. Well priced, it shows off ripe black fruit flavors and hints of pepper and spice. J. Lohr Estates Flume Crossing Sauvignon Blanc 2016 ($14). A good value, this simple and balanced sauvignon blanc from Monterey has juicy lime and grapefruit flavors. Chelsea Goldschmidt Alexander Valley Merlot 2015 ($20). Very well priced for what you get, this easy and quaffable merlot shows off red berry aromas and black cherry and ripe plum flavors with a dash of cloves. This is a great buy for those of you who love merlot.

Nandy's Candy has been serving up the Jackson-metro area for nearly 40 years, and there are no signs of stopping. Whether you're looking for a sweet treat after a meal, a snow cone on a hot summer day, or some last minute Valentine's Day treats, Nandy's Candy has it all. Check out 'Sipp Jackson's latest blog post featuring the Jackson staple, Nandy's Candy.