JACKSON, Miss. — Spice up your Valentine’s Day with Cantina Laredo’s Modern Mexican cuisine and cocktails. The restaurant will offer a $35 prix fixe menu from Friday, February 9th, through Wednesday, February 14th, that features three courses selected by Chef Scott Kyser. Entrée selections include: Camarones con Pasilla Mango Mole-sautéed shrimp with spicy mango mole sauce, rice and whipped sweet potatoes; Pollo Asado- roasted half chicken with grilled street corn and black beans and Filet Negro Peppercorn-7-ounce, Certified Angus Beef ™ filet mignon topped with black peppercorn dijon sauce, with potato confit and green beans. Cocktail pairings may be added for an additional $15. Cantina Laredo’s regular dinner, lunch and brunch menus will also be available. For table reservations, call 601.982.7061 or visit cantinalaredo.com. The Valentine’s Especialidad Menu: BEGIN Ensalada de Mango Field greens with mango, mint, jicama, red grapes, spicy pepitas, queso fresco and honey vinaigrette Sopa de Pollo con Vegetales Creamy vegetable soup with chicken, topped with tortilla strips and queso fresco *with Strawberry Blood Orange Smash Skyy Infusions Blood Orange Vodka, fresh strawberries, basil and lemon juice, topped with soda ENTREE Camarones con Pasilla Mango Mole Sautéed shrimp with spicy mango mole sauce, rice and whipped sweet potatoes Pollo Asado Roasted half chicken with grilled street corn and black beans Filet Negro Peppercorn Seven ounce, Certified Angus Beef ™ filet mignon topped with black peppercorn dijon sauce, with potato confit and green beans CONCLUDE Baya Mezclado Fresh mixed berries with Don Julio Tequila cream Churros With raspberry chocolate sauce and creamy mango sauce to dip * with Heart Warmer Corazón Añejo, Bailey’s and coffee $35 per person // Add cocktail pairings for $15 Located in The District at Eastover (200 District Boulevard), 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.

Tomorrow, January 20th, is National Cheese Lover's Day. Celebrate the day with these yummy, cheesy recipes. Mini Brandy Cheese Balls Cheddar Cheese Buns Easy Cheese Sticks Baked Mac and Cheese

First, there was the pressure cooker. Then, the slow cooker, or “Crockpot,” as we label all brands, came along, followed by the Ninja 3-in-1. Now the Instant Pot, which converts claim can transform the toughest piece of shoe-leather beef to fork-ready tenderness in less than 30 minutes, is making waves. Besides appliance shortcuts, each week, supermarkets, especially the freezer case, are filled with more ready-to-eat dishes than the week before. Never mind than many of these items are filled with unpronounceable ingredients. It’s no wonder almost that every recipe has the word “quick,” “easy,” and less grammatically correct, but definitely mass appealing, “fast ‘n easy,” attached to it. In our instant gratification world, a recipe that requires more than 15 minutes of prep time belongs in a culinary museum. A quick search of the internet, food magazines and cookbooks revealed more than 100 recipes for “quick” ways to prepare ground beef and chicken. I enjoy cooking shortcuts as much as the next person, but some of the “miracle” recipes making the rounds with claims of “only three ingredients for a gourmet meal!” are wildly exaggerated. For example, coating chicken breasts with powdery ranch dressing mix and topping with grated cheese doesn’t constitute a healthy meal. Likewise, dousing ground beef with a jar of salsa and, again, reaching for a bag of cheese as the grand finale would likely horrify a true Mexican chef. But, there are some “quick” recipes that actually deserve a second look. For example, placing a couple of pounds of round steak in a slow cooker with two cans of French onion soup and a little water; two large onions sliced into thin rings; a can of sliced mushrooms and a packet of onion soup mix makes the most delightful dinner. Almost as good as the tantalizing aroma and taste, it sounds quick elegant when announce to guests or even just regular ol’ family members you’re able to serve “French Onion Beef and Mushroom Gravy.” Another category in which shortcuts can and often do work wonders is baked goods. I enjoy a homemade layer cake filled with rich made-from-scratch frosting as much as the next person. And taking the time to painstakingly roll out homemade crust for a fruit cobbler is well worth the effort. But sometimes a craving for cake or cobbler hits at an opportune time. That’s when a “quick and easy” recipe is more than acceptable. And yes, sometimes life-saving. Believe it or not, there’s actually a recipe called, “I Need Cobbler Quickly!” To get your fruity fix in a matter of minutes, spread a can of mostly-drained crushed pineapple over the bottom of a 13-by-9 inch baking pan. Sprinkle a half cup of light brown sugar over the top, followed by a can of your favorite flavor of pie filling. I’ve mixed pineapple with peach, apple, and cherry fillings. You won’t go wrong with any of them. In a separate bowl, pour a box of yellow cake mix – I recommend the moist supreme variety – into a bowl and cut in a stick of room temperature butter with a fork. When the mixture has a dry, crumbly look, sprinkle on top of the fruit filling, followed by a sprinkle of granulated sugar. Bake at 350 degrees F for 35-40 minutes until golden brown. The aroma from the melded fruit and fragrant crust as you serve it with a scoop of ice cream compares quick favorably to the most elegant dessert. Chicken Cacciatore is one of my favorite Italian dishes, but a busy work week doesn’t always allow time to chop vegetables and stir sauce. My shortcut version doesn’t quite live up to the Italian name, so I came up with a new one. However, it’s so delicious that if a true Italian made his or her way to my table, I doubt they’d complain. Love, Italian-Style, Chicken and Linguine 1 jar garlic-onion flavored spaghetti sauce 2 (16 ounce) packages frozen mixed vegetables, such as broccoli, carrots and cauliflower, or your favorite stir-fry variety, defrosted 10-ounce package frozen bell peppers and onions, defrosted 1 cup Parmesan cheese, divided Salt and pepper, to taste 2 pounds boneless skinless chicken breasts, cut into strips 12-ounce package dry linguine Spread spaghetti sauce over bottom of lightly-greased 13-by-9-inch baking dish and add thawed vegetables; sprinkle them with half of Parmesan cheese. Place chicken strips over top and sprinkle with remaining cheese and salt and pepper. Cover with foil and bake in 375-degree F oven for 45 minutes or until chicken is tender and cooked through. Cook linguine according to package directions, drain, and place on serving platter. Top with chicken and vegetables

The other day, we had a wine epiphany. We were reading a story about the invention of blue wines and laughed at the notion of wine being anything but red, white, or pink. As crazy as this trend sounds to most of us, it isn't crazy to new generations of wine drinkers who know no bounds. Should color really matter? Were we just hung up on tradition? The towering walls of winemaking we once thought were sacrosanct are coming down. Younger generations of winemakers are challenging practices established by their parents and grandparents. Frustrated winemakers obligated to use certain grapes are contesting government restrictions and labeling. The focus today is not to make the best wine within a region's carefully prescribed formulas, but to make the best wine period. Maybe we're uncomfortable that the rules are changing, but do they really matter if in the end the wine tastes delicious? Here's just a smattering of changes in the last decade or so: Blends. Italian winemaker Angelo Gaja broke Piemonte restrictions on grape varieties in the late 1990s and created some of the first blends that incorporated French grape varieties with the local barbera and barbaresco grapes. Dave Phinney, the wine genius behind The Prisoner, took blending a quantum leap further. He is blending grapes across an entire country or state -- for instance, Piedmonte barbera is blended with sangiovese to make "I" for Italian. In California, syrah is being blended with cabernet sauvingon. Anything goes today. Colors. People once scoffed at rosés -- are they dry or sweet? -- but today there are orange and blue wines from which to choose. Abe Schroener, who we've met several times, is one of the most unconventional winemakers you'll ever encounter. He makes polarizing orange wines, loves to add sulphur, and most recently takes great wine and carbonates it to come up with a more interesting sparkling wine. Blue wines -- a blend of red and white grapes laced with anthocyanin and indigo pigments and softened with sweeteners -- is a creation of a few enterprising Spaniards. Oxidation. Once thought to be a flaw that resulted from a wine's exposure to air is now seen as an asset. It creates nutty, fermenting apple flavors like those found in cider. We've tasted it in California marsannes and rousannes and in some Spanish wines. Containers. Wine once came in glass sealed with a cork. Today, there are several closures ranging from glass stoppers to screwtops. The container can be a box or a can. And, it's not just for cheap wine any more. Get used to change. We haven't seen the end of it yet. DASHWOOD/GOLDWATER Stu Marfell is chief winemaker for Dashwood and Goldwater, two New Zealand wines owned by billionaire investor Bill Foley who also is owner of the new expansion NHL franchise in Las Vegas. Marfell, who slightly resembles a young Jim Carrey, visited with us recently to showcase the Dashwood and Goldwater sauvignon blancs and pinot noirs that are available in the U.S. market. Marfell crafts wine from the renowned Marlborough region on the northern section of South Island. He says Marlborough is surrounded by the cool ocean waters and dominated by warm, dry winds that create ideal growing conditions -- hot days and cool nights. Goldwater wines are sourced from the Wairau Valley, one of the two main grape growing valleys in the Marlborough region. According to Marfell, the Wairau Valley has more fertile, alluvial soils and hence produces riper fruit. We found the Goldwater Sauvignon Blanc Wairau Valley 2016 ($19) to present pleasant citrus flavors tempered by tropical fruit notes and refreshing acidity. Marlborough pinot noir is gaining notice and deserved popularity due to its easy drinkability and consumer-friendly prices. The Goldwater Pinot Noir Wairau Valley 2011 ($24) was Californian in style but was clearly in a good place. Ripe cherry in a medium-bodied, likeable package makes this wine a clear winner. Dashwood, on the other hand, is the result of blending fruit from the Wairau and Awatere Valleys. Marfell said the Awatere Valley was created from an ancient seabed and contains less fertile soils than the Wairau Valley. We found the Dashwood Sauvignon Blanc Wairau and Awatere Valleys 2016 ($15) to have abundant herbal notes and rich fruity flavors -- but not an abundance of grapefruit notes that are pronounced in some New Zealand sauvignon blancs. The Dashwood Pinot Noir Wairau and Awatere Valleys 2014 ($20) was a leaner more Burgundian style than the Goldwater sample. Aged in 20 percent French oak, it had a lean style with cherry and raspberry notes and a slight smoky edge. WINE PICKS ONX Reckoning 2014 ($58). This is a big, impressive blend from a Paso Robles producer who is new to us. Syrah is combined with malbec, grenache and petite sirah to create a mouthful of blackberry and plum flavors with hints of chocolate and licorice. Great floral and lavender aromas. Tablas Creek Patelin de Tablas Rosé 2016 ($25). We can't write highly enough about this incredibly delicious rosé. Made from an exotic combination of grenache, mourvedre, syrah and counoise grapes, it has nectarine aromas with grapefruit, peach and melon flavors. Greg Norman Paso Robles Cabernet Sauvignon 2015 ($15). Ripe plum, blackberry and black currant flavors dominate this great value from Australian golf legend Greg Norman, who has been making wines in California for more than a decade. Love & Hope Rosé 2016. What's there not to like about this rose even when consumed in cooler weather? Certainly not the name or the label which includes, "real dialogue between Austin Hope and Tim Love." And, certainly not the effusive cherry and strawberry flavors from this blend of mourvedre, grenache and syrah.

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.

OXFORD, Miss. – The second Pop Up Oxford will kick off Saturday, January 20th, and continue through Saturday, January 27th, with events and programs celebrating Oxford's rich cultural scene. The idea stemmed from discussion within the Visit Oxford office about how to generate more visitation to Oxford during an otherwise slow time of year. Pop Up Oxford was born through the idea of a Chautauqua, an adult education movement that began at the beginning of the 20th century and brought together culture and entertainment in various formats including lectures, events and programs. Pop Up Oxford will encompass the idea of the Chautauqua movement by hosting various events, speakers, exhibits and musical components--all of which Oxford has become known for in celebrating its literary, musical and cultural heritage--and all within a week's time. Visit Oxford has collaborated with various organizations, attractions and events to create a week-long schedule of activities for visitors and locals. "Visit Oxford is excited to collaborate with so many different organizations and events to bring people to Oxford during an otherwise slow time of year. Pop Up Oxford highlights so many different things that Oxford has become known for culturally and offers something for everyone," said Director of Visit Oxford, Mary Allyn Hedges. The week-long cultural celebration will begin Saturday, January 20th, with the Small Hall Songwriter's Concert featuring live performances by various musicians and a cash prize at 1107 Van Buren (Steve McDavid Law Firm). On Sunday, January 21st, the Hotel Hop will run from 5 to 9 p.m., making stops at Graduate Oxford, Courtyard Marriott, The Inn at Ole Miss, and Chancellor's House for tapas and drinks, with transportation provided by the Double Decker Bus. To purchase tickets for this event visit, www.HotelHopOxfordMS.com. "Pop Up Oxford is going to be a great event reminding everyone of all the amazing things Oxford has to offer. With the Hotel Hop to kick off the week, we look forward to showing tourists and residents in the area what incredible hotels we have. Every hotel has something unique to feature and we look forwarding to sharing that," said Nadia Thornton, assistant general manager for The Inn at Ole Miss. On Monday, January 22nd, The Southern Foodways Alliance will host a party in conjunction with the newly released "Guide to Cocktails" book by Sara Camp Milam, managing editor at the Southern Foodways Alliance and Jerry Slater at Big Bad Breakfast from 6:30 to 8 p.m. The cocktail books will be available for purchase at this event, and Sara Camp Milam will give a brief history of rum, its distillation process, and its role in drinks, both classic and contemporary. Rum cocktails, as well as featured dips in the book, will be served. Tickets can be purchased by visiting www.PopUpOxfordMS.com. Pop Up Oxford will continue on Tuesday, January 23rd, with the free monthly Oxford Art Crawl from 6 to 8 p.m., ending at the Powerhouse with a Day for Art Party. Sponsored by Cathead Vodka, this event will feature the inaugural Oxford Art Awards recognizing the contribution of local artists and cultural organizations. Nominations for the awards will be taken until November 15 through the website listed on www.PopUpOxfordMS.com. The announcement of finalists and open voting will begin January 15, and the winners will be announced at the Day for Art Party. There will be live performances by local musicians, authors and performing artists, plus a chance to win a year of art event tickets. A donation of $10, which will support local art agencies, reserves a VIP ticket to the Day for Art Party with complimentary cocktails and treats

RIDGELAND, Miss. – Seafood R’evolution presents a Babylonstoren Wine Tasting on Wednesday, January 31st, beginning at 6 p.m. Seven South Africa wines will be paired with small plates for $60 per person, excluding tax and gratuity. “This event is a little different than the ones we typically orchestrate at Seafood Revolution,” said Chef John Folse, executive chef and managing partner of Seafood R’evolution. “The focus is primarily on providing guests with an opportunity to sample a variety of wines while also tasting foods of South Africa from the Babylonstoren cookbook, Babel.” Seafood R’evolution will welcome Charl Coetzee, Babylonstoren winemaster from Simondium, South Africa, to present the wines. Coetzee will expound upon the delicate notes and flavor profiles of the exceptional vintages. The evening begins with Chenin Blanc 2017 complemented by Citrus Shiitake Mushrooms with Parmesan Crust. Next, guests will enjoy Viognier 2016 and Baked Sweet Potato and Apricot with fresh shaved kohlrabi and ginger apricot dressing. The third wine sampled will be Babylonstoren Chardonnay 2016 complemented with Lightly Grilled Smoked Trout. Then, guests will taste Mourvèdre Rosé 2017 paired with Aubergne and Zucchini Salad. The night continues with a Babel Red Blend 2016 accompanied by Lentils and Tahini with masala yogurt. The sixth wine to be enjoyed will be Babylonstoren Shiraz 2015 complemented by Pork Belly with satsuma-flavored tom yum broth. Finally, the night concludes with Nebukadnesar Red Blend 2015 served with Lamb Loin accompanied by grapefruit, preserved ginger and almond pesto. This educational South African wine experience is $60 per person and includes a tasting of each wine and small plate. In addition, Babylonstoren’s Babel cookbook will be available for purchase. Seafood R’evolution is open Monday through Thursday from 11 a.m. to 9 p.m.; Friday and Saturday from 11 a.m. to 10 p.m.; and on Sunday from 10:30 a.m. to 8 p.m. Brunch, lunch, and dinner reservations are recommended, and can be made via OpenTable.com or by calling Seafood R’evolution at 601-853-3474. For more information, visit the restaurant’s web site at www.seafoodrevolution.com.

The start of a new year is a time for reflection. The culinary world is no exception. Lists of 2017’s most searched for, downloaded, and saved recipes were distributed last week by food magazines, television channels, and internet search sites. I was struck by the simplicity of the most popular recipes. In the end, I found a new recipe that’ll allow me to enjoy a favorite meal in a healthier way. People Magazine, which publishes a celebrity’s recipe in every issue, revealed some of readers’ favorites were Oprah’s turkey burgers, HGTV stars Chip and Joanna Gaines’ chocolate chip bundt cake, actress Valerie Bertinelli’s broccoli, cranberry, and bacon salad, and Food Network chef Ina Garten’s roast chicken. Most interesting to me was New England Patriots’ quarterback Tom Brady’s recipe for bell pepper pasta with asparagus. I’d read about the superstar athlete’s abnormally-strict diet, which consists primarily of plant-based foods. However, I was under the impression you had to purchase his pricey lifestyle book to learn the secrets to his success. The magazine stated that Brady, or perhaps his private chef, uses brown rice pasta and coconut oil to “turn a guilty pleasure into a nutritious meal.” Google announced that staples such as beef stroganoff, apple crisp, casseroles like corn and hash brown, brined turkey, chicken parmesan, pork chops, and, unbelievably, Martha Stewart’s method of boiling eggs, were the most searched-for recipes in 2017. Readers of Bon Appetit Magazine had slightly more urbane tastes. But chicken was still on everyone’s menu. Searches and saves of one-skillet chicken with buttery orzo, magic crispy chicken, chicken scarpariello with sausage and peppers, and buttery chicken made their top 10 list. Each of 2017’s top recipes sounded delicious, but after the rich food of the holidays, last week I craved a simple burger and fries. As a result, I whipped together a dish I call “Cheeseburgers and Fries, Please.” I control the amount and type of meat, use low-sodium soup and reduced fat cheese, and bake, don't fry, the fries. As a result, it’s substantially healthier than the fast-food version. To make it, sauté two pounds of lean ground chuck or turkey until done, then spread in a lightly-greased 13x9-inch baking dish. Top with a can of low-sodium golden mushroom soup, half soup can of water, cup or two of reduced-fat Cheddar cheese, and 20-ounce package of frozen French fries. You can use crinkle-cut or shoestring, but my favorite is seasoned curly fries. Bake uncovered at 350 degrees F for 50-55 minutes until fries are golden brown. Drizzle ketchup and mustard across top (along with other favorite condiments like chopped pickles, tomatoes, onions, and crumbled bacon, if desired) and serve. The following day, the cold weather spurred a craving for soup, but I needed something hearty. Taking a cue from my cheeseburger and fries dish, I created Burgers and Potatoes in a Bowl. Who knows, it may end up on 2018’s top 10 list. Burgers and Potatoes in a Bowl 1 pound lean ground chuck, browned and crumbled 1 tablespoon extra-virgin olive oil 1 onion, chopped 1 teaspoon each: dried basil, parsley flakes 30 ounces chicken broth 1 bag frozen shredded hash brown potatoes 1 teaspoon butter 1/4 cup all-purpose flour 1-1/2 cups milk 1/2 cup sour cream Salt and pepper to taste 2 pounds Cheddar cheese, shredded In a large skillet, brown the ground chuck, drain, and move to another dish. In the skillet, heat oil and stir in chopped onion, parsley flakes, and basil. Mix together and sauté onions and seasonings until tender, adding more oil as needed to coat onions. Pour contents of skillet into a large slow cooker along with the ground chuck, chicken broth and hash browns. Stir, cover, and cook on high for 6-8 hours or on low for 4-6 hours. About 30 minutes before it’s done, in a skillet, melt the butter, add flour, and cook until slightly bubbly. Add the salt, pepper, milk and sour cream; stir until combined. Add contents of skillet along with the Cheddar cheese to the crockpot. Stir, cover, and continue to cook until the cheese is hot and fully melted, about 10-15 minutes. Serve with optional toppings like crumbled bacon, chopped green onions, etc, if desired.

Whether you are in the French Quarter of Louisiana, or on the beaches of California, Mardi Gras just isn’t the same without some fresh and spicy Jambalaya. The Creole-inspired Jambalaya recipe is easy to make, thanks to Tony Chachere’s Famous Creole Cuisine®. Just throw everything in a skillet and in 30 minutes, you’ll have a feast packed full of flavor – for Mardi Gras or anytime of the year. 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 Mardi Gras feasts. Tony Chachere's Jambalaya Fiesta Prep Time: 5 Minutes Cooking Time: 25 Minutes Serves: 6 1/2 pound ground beef or pork 1 box Tony Chachere’s Jambalaya Mix 2-1/4 cups cold water 1 cup diced chicken breast 1 can Mexican-style corn 1 can black olives 1 tablespoon lemon juice In a large skillet, brown ground beef or pork. Drain any excess oil. Add to beef or pork Tony Chachere’s Jambalaya Mix, water, chicken, corn, olives, and lemon juice. Bring to a boil and reduce heat. Cover and let simmer for 25 minutes, stirring occasionally. 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.aspx. And for all of the cooking tips you need, go to tonychachere.com/Video.

JACKSON, Miss. — Just in time for resolution season, Cantina Laredo introduces “Skinny Sips,” three skinny cocktails that are low in calories, yet full of flavor. The Skinny Sips include: Strawberry Blood Orange Smash - SKYY Infusions Blood Orange Vodka, fresh strawberries, basil, and lemon juice, topped with soda. 120 calories // $8.75 Hornitos Skinny ‘Rita - Hornitos Plata Tequila, fresh lime juice, agave nectar sweetener, topped with soda. 124 calories // $8.75 Skinny Raspberry ‘Rita - Hornitos Plata Tequila, fresh lime juice, raspberry, and triple sec, topped with soda. 109 calories // $9.00 Each cocktail is 124 calories or less, providing three options for a guilt-free libation. Skinny Sips are available for a limited time. 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.

Australian golf legend Greg Norman is often remembered for blowing a six-stroke lead in the 1996 Masters Tournament, but that’s about his only colassal breakdown. A shrewd businessman, the “great white shark,” as he is known, designed more than 100 golf courses and launched 14 businesses. And, despite missing many notable clutch shots, he has won two British Open Championships and was ranked number one golfer in the world for 331 weeks. But it is his wine empire -- launched the same year he infamously lost the Masters Tournament -- that hasn’t missed a beat despite the challenges of a competitive industry. Norman wines are immensely benefited by instant name recognition. Not only does he have built-in resort markets that sell his wine, but anyone who golfs is more likely to buy a bottle with his iconic shark emblazoned on the label. His daughter, Morgan, who we recently joined to taste through the wines, said her father opens golf courses in attractive markets, builds brand identity, then introduces his wine there. No wonder the wily entrepreneur is called “the shark.” Morgan said her father’s goal has always been to make a wine that is affordable and that can be served with dinner any night of the week. Although his name is associated first with his homeland, he has been making wine in California since 2005, and now makes wine in New Zealand. He does not own vineyards, but instead draws from the vast vineyard holdings of his partner, Treasury Wine Estates. Indeed, across the board, his wines are simple, unadorned, affordable and easy to drink -- just as he wants. What we liked most about these wines is that they are not overblown. The wines – most of which sell for under $15 – are balanced with average alcohol and moderate fruit extraction. They complement food and are more medium-bodied than others at this price range. We thought Greg Norman, now 62, would have been lulled into making those over-extracted Australian wines that flooded the market a decade ago, but Morgan said her dad is stubborn. “He doesn’t play into trends,” she said. Although most of the wines are incredible values, there is a reserve shiraz that sells for $50. The 1999 version of this wine was rated number 8 in the Wine Spectator's list of Top 100 wines. Until then, said Morgan, the brand was known only as a “golfer’s wine.” But the ranking “put us on the wine map,” she said. Even at $50, it’s a good buy. Here are our favorite Greg Norman wines: Greg Norman Estates Marlborough Sauvignon Blanc 2016 ($14). This sauvignon blanc doesn’t fit nicely with the New Zealand profile because it doesn’t have bracing acidity. The classic pineapple and citrus flavors are simple and enjoyable. Greg Norman Estates Eden Valley Chardonnay 2016 ($14). Only a third of the wine sees oak barrels and malolactic fermentation, so it has a clean and refreshing character with tropical fruit and pear flavors and just a dash of coconut and vanilla. Long finish. Greg Norman Estates Limestone Coast Cabernet-Merlot 2014 ($14). One of the best-selling wines in the portfolio, this iconic Australian blend has copious floral and spice aromas, dark berry flavors and lingering hints of clove and vanillin oak. Merlot comprises only 10 percent of the blend, making the cabernet sauvignon character dominant. Greg Norman Estates Limestone Coast Shiraz 2014 ($14). Lively and fresh black cherry and red currant flavors with a hint of pepper and spice. Very quaffable. Greg Norman Estates Shiraz-Cabernet Sauvignon 2014 ($14). A near even split of the two grape varieties, this blend is dark in color and packed with ripe cherry and cranberry flavors. Smooth mouthfeel and lingering finish make it a great quaff. TREATS FROM THE RIBERA DEL DUERO Tinto Figuero has released several new vintages of its excellent line of tempranillo from the Ribera del Duero. Three separate bottlings – one aged 15 months in barrel, a second aged for 12 months in barrel and the third from old vines – show the depth and character that comes from this DO region. Tinto Figuero's Vinas Viejas (old vines) 2014 ($68) is a special wine with elegance, velvet texture and finish. Intense notes of red currants, raspberries and anise give it a broad palate we couldn't stop enjoying. We also enjoyed the Tinto Figuero 15 2013 ($66), with its dense darker fruit flavors and layered flavors of cocoa, spice and black pepper. The producer's Tino Figuero 4 2016 ($22) is reasonably priced and gives you an idea of what the producer and region can do. WINE PICKS Avalon Red Wine Blend 2015 ($12). This is an interesting blend of zinfandel, cabernet sauvignon, tannat and petit sirah. Effusive and bold in style, it has ripe blackberry, plum and blueberry flavors. Ruffino Modus 2014 ($25). We like to recommend this Italian super tuscan blend because it is such a pleasure to drink year after year. The local sangiovese, merlot and cabernet sauvignon combine to make a fruit-forward, softly textured with black fruit flavors. Joseph Drouhin Cote de Beaune 2015 ($44). Good burgundy was once more costly than good Oregon pinot noir, but the pendulum has swung a few degrees. This classy French pinot noir costs less than most good Oregon pinot noir and it has that finesse and delicacy the region is known for. Dark cherry flavors with a splash of spice and earth.

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.

When the clock ticks down toward game day and you’re putting together a snacking plan of attack, turn to recipes like these that you and your guests can savor for all four quarters of action. With different choices to draft from, there’s no need for a superstar main course at the center of the meal. Instead, rely on options like customizable brats and pulled pork sandwiches, baked chicken wings and game-day dips for winners all around. Find more recipes for hosting game day at Culinary.net. Top Your Tailgate Take your tailgate or home viewing party to the next level by setting up a topping station with a variety of both traditional and unexpected condiments and garnishes to let your fellow fans customize their grilled fare. Include options such as: Ketchup and mustard (with flavor variations for added zing) Sauerkraut or cole slaw Chopped fresh and grilled onions Chili Pickle spears and relish BBQ sauce Sriracha Assorted shredded and crumbled cheeses A variety of peppers A Game-Day Winner Game time is no time to mess around when it comes to fast, savory snacks. Crispy and light, tangy and bold, these wings have you covered for all your game-day needs. These spicy hot wings pair perfectly with Litehouse Chunky Blue Cheese or Homestyle Ranch Dressing and may result in another game day rivalry: blue cheese vs. ranch. Whether you’re hosting the game-day party or bringing a dish to a friend’s bash, these wings can make mouths water from the opening kickoff to the final whistle. Find more game-day recipes at litehousefoods.com. Crispy Baked Buffalo Chicken Wings Total time: 1 hour, 25 minutes Serves 8 4 pounds chicken wings 2 tablespoons baking powder 1 teaspoon salt Nonstick cooking spray 4 tablespoons unsalted butter 1/2 cup hot sauce 1/2 cup Litehouse Chunky Blue Cheese or Homestyle Ranch Dressing 1/3 cup Litehouse Blue Cheese Crumbles Carrots Celery Lay wings on rack on rimmed baking tray and let dry in refrigerator overnight, or pat dry with paper towels. Heat oven to 250 degrees F. Put one oven shelf in lower quarter of oven and one in top quarter. Place wings in large re-sealable bag. Add baking powder and salt. Shake bag to coat wings evenly. Line tray with foil. Spray rack on baking tray with nonstick spray. Place wings skin side up on rack. Bake on lower shelf 30 minutes. Move tray to higher shelf and turn oven up to 425 degrees F. Bake 40-50 minutes, rotating tray halfway through. Wings are done when they are dark, golden brown and skin is crispy. While wings bake, whisk together butter and hot sauce; keep warm. Remove wings from oven and toss with hot sauce; sprinkle immediately with blue cheese crumbles. Serve with blue cheese or ranch dressing, carrots and celery sticks. Dip into Game Day Game day is about huddling up with friends and family, and feeling good about the food you share. Kick off the big game with Sabra, the official dip of the NFL, and help the crowd go wild when you put a twist on traditional hummus by topping it with bruschetta. Available in more than a dozen flavors, Sabra Hummus is made with fresh chickpeas, a touch of garlic and smooth tahini, making it a wholesome and delicious accompaniment for your favorite game-day chips, crackers and veggies. Find more big-game recipes at sabra.com. Bruschetta-Topped Hummus Prep time: 5 minutes 2 cups multi-colored cherry tomatoes 1 clove garlic, minced 10 fresh basil leaves, chopped 1 tablespoon olive oil, plus additional (optional) Salt to taste 1 container Sabra Classic Hummus To make bruschetta: Cut cherry tomatoes into quarters or eighths, if large. Place in small mixing bowl. Stir in garlic, basil and olive oil, and season with salt, to taste. Scoop hummus out of container and swirl onto serving plate. Top with bruschetta and drizzle with touch of olive oil, if desired. Serve with fresh vegetables or pita chips. A Heaping Handheld Snack like a champion during the big game with recipes that please palates without overfilling like these Smoked Pulled Pork Sandwiches. Since guests can pile their sandwiches as high as they like with sweet pork and optional toppings, there’s no need to worry about serving sizes. Find more honey-infused recipes for tasty meal solutions at honey.com. Smoked Pulled Pork Sandwiches with Honey Barbecue Sauce Recipe courtesy of the National Honey Board Servings: 8-10 Pork rub: 1/4 cup sugar 1 tablespoon chili powder 2 teaspoons paprika 1-1/2 teaspoons seasoned garlic salt 1-1/2 teaspoons garlic powder 1-1/4 teaspoons onion powder 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon pepper 1/4 teaspoon cayenne pepper 1 bone-in pork shoulder roast (4 pounds) 2 cups hickory chips 1 cup water 1-1/2 cups BBQ sauce 1-1/2 cups honey 1 cup ketchup 8-10 rolls Chopped jalapenos, optional Chopped onions, optional Chopped pickles, optional To make Pork Rub: Stir together sugar, chili powder, paprika, seasoned salt, garlic powder, onion powder, salt, cumin, pepper and cayenne pepper. Massage Pork Rub over surface of pork and let stand 30 minutes. Soak hickory chips in water; drain well. Wrap chips in foil; punch holes in foil and place on top of gas grill set on high. When chips begin to smoke, place pork on grill and cook until well browned on all sides with lid closed, about 30-45 minutes. Heat oven to 300 degrees F. Remove pork from grill and place in turkey-size oven bag set in large, shallow baking dish. Add water and seal well; pierce bag several times with small knife. Cook 3-3 1/2 hours, or until meat is tender and pork bone can be removed easily. Remove from oven. Remove bone and set aside until cool enough to handle. Shred meat into small pieces, removing fat. Add juices from cooking bag, skimming off excess fat. In separate saucepan, stir together barbecue sauce, honey and ketchup, cooking until hot and honey has dissolved. Stir most of sauce into shredded pork and mix well. Serve on rolls and drizzle with remaining sauce. Top with jalapenos, onions and pickles, if desired. Photos courtesy of Getty Images (Brats and Smoked Pulled Pork Sandwiches)

VICKSBURG, Miss. – Mississippi lifestyle food company Billy’s Original Foods is set to launch its line of delicious frozen entrees in Target Friday, January 5, 2018. Billy’s Original Foods is the first Mississippi company to sell grocery products in Target. The public and media are invited to celebrate at the official launch event inside Target at the I-55 location in Jackson at 11:30 a.m. Friday, January 26, 2018. “We are beyond thrilled to be partnering with Target,” said Billy Lieberman, head chef and co-founder. “We wanted to create delicious meals made from quality ingredients. We are happy to be sharing our story and food with Target customers.” Lieberman, along with his wife and business partner, had operated a popular Italian eatery in Vicksburg for more than 15 years. After realizing that foodies craved homemade cooked meals on the go, the Liebermans along with another co-founder, found a way to create on-the-go gourmet entrees without the added preservatives and added artificial flavors. Frozen foods made without the frozen taste. Target Jackson will begin selling the Billy’s Original Foods frozen entrée line - The Original Lasagna with Meat & Sauce and The Original Meatballs with Sauce & Cheese - in its frozen food section on January 5, 2018. The third entrée – The flagship Original Chicken Salad – will launch at a date to be determined. Billy’s Original Foods, headquartered in Vicksburg, MS, specializes in frozen and fresh artisan entrees. The company’s mission is to provide convenience without sacrificing quality and taste. The company was founded in 2016 and is a certified women-owned enterprise in Mississippi. The brand is currently in distribution in Walmart stores and Kroger stores in Mississippi, Tennessee, Arkansas, Alabama, Missouri, and Kentucky, as well as in independent stores across the state. For more product information, visit http://www.billysoriginalfoods.com/.

It's still chilly outside, so whip up a batch of nice, hearty soup to keep warm! Check out these yummy recipes. Hash Brown Slow Cooker Soup Tomato Basil Soup Easy French Onion Soup Sausage Minestrone Soup

It's National Spaghetti Day, so whip out the noodles and meat sauce and try some of these classic and fun twists on spaghetti. Spaghetti with Homemade Meatballs Delicious and Hearty Spaghetti Pie Meat Sauce for Spaghetti Sloppy Spaghetti and Provolone Grillers

Rarely do you receive a free piece of medical advice that can maybe, just maybe, change or even save your life. Last week, a television host asked a medical professional to share one tip that would help the average American live a healthier life in 2018. Without hesitating, he replied, “Eat a salad or bowl of greens with at least one meal every day.” The doctor’s simple statement lingered in my mind. I realized he was speaking in general terms. However, the realization that the age-old “eat your greens” mantra could impact my life caused me to pull out my healthy salad and dressing recipes. You may need a little convincing to follow the doctor’s advice. Salads are the Rodney Dangerfield of the dinner table. To quote the late comedian, they “get no respect.” Often when we talk about salads, we apologize. If we serve salad for dinner, we say we’re "sorry the meal is so light." If a co-worker asks what we ate for lunch and the answer is leafy and green, we say, "Oh, just a salad." Salads that are composed of fresh ingredients and, here’s the important part, devoid of high fat dressings, meat, cheese, and fried toppings, are rich in vitamins and minerals. Simultaneously, they're low in sodium, carbs, fat and calories. I believe salads are often shunned due to pale and tasteless iceberg lettuce. Instead of choosing this boring and low in nutrition lettuce, combine a variety of different flavors. Reach for endive, romaine, red leaf, spinach, and radicchio to add interest, taste, color, and, yes, a health boost to your salad. But don’t stop with the base. As long as the portions are reasonable, a number of toppings can be added to provide additional flavor and color. These include: 1. Lean protein from grilled chicken, turkey, or seafood; thin slices of hard-boiled egg; a handful of chickpeas, kidney or black beans 2. Sliced vegetables, including green, red and yellow bell peppers, broccoli, carrots, cucumbers, asparagus, and artichoke hearts 3. Fresh fruit slices like strawberries, applies, mangos, peaches, and berries 4. Small amounts of toasted nuts and seeds 5. Sprinkle of lemon or lime juice 6. Low-fat vinaigrette dressing consisting of two parts vinegar to one part olive oil 7. Tangy balsamic dressing of apple cider or red wine vinegar mixed with a small amount of olive oil Toppings to avoid include mayonnaise or sour cream-based dressings; strips of fried or cured meat; bacon bits, cheeses, and croutons. One of my favorite healthy dressings doubles as a savory salad topping and marinade for chicken and fish. To make it, combine three tablespoons of extra-virgin olive oil, 1/4 cup of freshly-squeezed lemon juice, and two tablespoons each of apple cider or red wine vinegar, water, and fresh chopped parsley in a food processor. Blend until thoroughly combined. Last, add two teaspoons each of dried basil and minced garlic and a teaspoon each of dried oregano and Mrs. Dash, along with a sprinkle of ground black pepper; pulse until combined. It’s low in fat, yet high in flavor. I’ll admit, it's not always easy to choose a healthy salad as a main meal or side dish. Some days, I’d simply prefer a burger and fries. To make the doctor’s suggestion easier to implement, I searched for a salad recipe that could trick my mind into thinking it was a full meal. With a base of satisfying pasta and filled with enough crunch and flavor to satisfy my craving for a hearty meal, it’s the perfect way to begin 2018 on a healthy note. Crunchy Chinese Chicken Salad and Pasta 1 lb whole wheat spaghetti, cooked according to package 3 boneless, skinless chicken breasts, cooked and shredded into small pieces 2 large carrots, thinly sliced 8 cups finely shredded Chinese or Napa cabbage 1/4 cup unsalted dry roasted peanuts, chopped Dressing: 3/4 cup reduced-fat, creamy peanut butter 3 tablespoons water 3 tablespoons lemon juice 4-1/2 teaspoons reduced-sodium soy sauce 2-1/2 teaspoons minced garlic 1-1/2 teaspoons each: apple cider or red wine vinegar, olive oil 1/4 teaspoon crushed red pepper flakes While pasta and chicken are boiling, whisk together peanut butter, water, lemon juice, soy sauce, garlic, vinegar, olive oil, and red pepper flakes until well-blended. Before removing spaghetti from boiling water, add sliced carrots and allow to boil for at least two minutes. Then drain and place pasta and carrots in a large serving bowl. Add cabbage, shredded chicken, and dressing; toss everything to coat. Sprinkle salad with peanuts. Refrigerate for a few minutes before serving to allow flavors to meld together.

Help support United of Way of Leflore County with their annual cooking class fundraiser on Thursday, February 1st. The Viking Cooking School in Greenwood and Chef Chris Byrd are helping to LIVE UNITED at this year's annual Cooking Class Fundraiser. The combination of fabulous food and drink with all proceeds helping United Way serve twelve local agencies make this an event you don't want to miss. Tickets are limited so make your reservations early. The menu includes Sangria, Goat Cheese and Sun-Dried Tomato Crostini, Mixed Green Salad with Balsamic Vinaigrette, Risotto with Porcini Mushrooms, Chicken Breasts with Lemon Sauce, and Little Chocolate Cakes with Amaretto Cream. Tickets are $85 and can be purchased online here. United Way of Leflore County serves the following agencies: Artplace Mississippi, Beacon Harbor, Boy Scouts of America, Boys and Girls Club, Community Food Pantry, Delta Grace, Fuller Center for Housing, Gim Community Kitchen, Girl Scouts of America, Leflore County 4H Clubs, Leflore County Humane Society, Salvation Army.

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.

Montepulciano d’Abruzzo and the barbera grapes from Piedmont are leaders in the reasonably priced, go-to wine for a casual weekday pizza or spaghetti with red sauce. Of the two, Montepulciano d’Abruzzo offers a medium body with more moderate acidity than the barbera, as well as ripe fruit that many consumers fine appealing. Montepulciano -- the grape -- is not to be confused with Montepulciano -- the home town of Vino Nobile di Montepulciano or Montalcino, home of Brunello di Montalcino. Both of these Tuscan towns are making heralded wines from the sangiovese grape. Recently, we met with Francesca PalmitestaPalmitestaMasciarelli from Masciarelli Tenuta Agricole, producers of Masciarelli wines from the Abruzzo region of Italy. Widely available, these wines use grapes from about 750 acres, according to Palmitesta. Half of Masciarelli’s production is used to produce their two flagship wines, the Masciarelli Trebbiano d’ Abruzzo 2016 ($12) and the Masciarelli Montepulciano d’ Abruzzo 2015 ($12). Both of these wines offer a simple, quaffable experience with the white trebbiano presenting bright apple and peach flavors with a streak of minerality. The montepulciano red wine offers cherry fruit notes with a slightly rustic smoky note that adds nice complexity. Although rosé wines are more commonly enjoyed in the warm months, some consumers are rightfully enjoying these wines year around. If you have “rosé flexibility” try the Masciarelli Cerasuolo d’Abruzzo Villa Gemma Rosé 2016 ($18). This delicious rosé, made from montepuliciano grapes, is one of our favorites from this year's rosé crop. It is fairly dark with richer and fuller cherry notes and a delightfully spicy element. We also tasted a Masciarelli Trebbiano d’ Abruzzo Marina Cvetic 2015 ($50). Named after the founder’s wife, this well-crafted white wine is amazing and shows the potential of the trebbiano grape. New French oak aging results in a beautifully expressive, fruit-driven wine that could easily compete in a white Burgundy tasting. The Masciarelli Marina Cvetic Montepulciano d’ Abruzzo Riserva 2014 ($30) is also aged in French barriques and produces a very elegant but expressive red wine that with ripe cherry fruit flavors. Both of these wines are outstanding and worth their price. WINE PICKS Tom Gore California Cabernet Sauvignon 2015 ($15). Sourcing grapes from the vast North Coast and Central Coast regions, this simple but delicious cabernet sauvignon blend has forward blackberry and plum flavors with a dash of spice and mocha. We can attest that the wine goes well with chocolate – in particular, chocolate-covered figs. Line 39 Excursion Red Blend 2016 ($15). A motley collection of petit verdot, petite sirah, zinfandel and merlot make a rich and jammy quaff in this new wine. The variety of grapes offer a variety of flavors ranging from plums to chocolate. Bootleg Prequel Red Blend 2014 ($35). Syrah and petite sirah combine to deliver a fist-load of blackberry and plum fruit flavors with good depth and hints of black pepper. Rich and long in the finish. Henry's Drive "H" Chardonnay 2016 ($28). From the Padthaway region of Australia, this luscious chardonnay has a medium body with tropical fruit flavors and hints of nutmeg and sweet vanillin oak. Bonterra "The Roost" Chardonnay Blue Heron Vineyard 2015 ($40). Bonterra is making some excellent wines in Mendocino County, but this single-vineyard chardonnay blew us away. Very burgundian in style, it has delicate lemon meringue and clove aromas, ripe melon and pear flavors, a dash of toasted oak and a long finish. It's a very balanced and seductive chardonnay. Chateau des Cres Richards Stecia 2015 ($20). One of the wines in the fabulous Paul Mas profile, this blend of old-vine syrah, grenache and carignan is a great value. Expressive aromatics, forward dark berry flavors and a touch of mineral and licorice. Cuvaison Adda Chardonnay 2015 ($50). Winemaker Steve Rogstad performs about 50 individual fermentations of chardonnay from seven different rootstocks. The result is a highly textured, layered and full-body chardonnay that stands out in the crowd. Balanced acidity, citrus aromas, apricot flavors with a dash of spice, toasted oak and vanilla. Excellent. The Velvet Devil Merlot Washington State 2014 ($16). Know for the devilish pitchfork on the label Charles and Charles shows its mastery with this grape variety True to the label this merlot is bursting with cherry fruit flavors in a very soft and round package. Great by itself, or with beef dishes. Raeburn Chardonnay Russian River Valley 2015 ($22). This delightful cool-climate Russian River chardonnay exhibits classic pear and apple notes complemented by spicy nutmeg and cinnamon on the palate. A great price for this very well-made chardonnay. Stokes’ Ghost Petite Sirah Monterey 2104 ($34). Oddly this spectacular petite sirah is named after a ship-jumping British sailor who impersonated a doctor in Monterey California in the 1830s. Unfortunately, the ersatz doctor managed to kill a number of his patients including the governor of California, which then culminated with the good doctor's suicide by poison. In any event this is a great example of what petite sirah can produce in the right hands. Deep very ripe cherry and berry notes with accents of black pepper. Although powerful, this wine is balanced and delicious. Cambria Pinot Noir Clone 4 Santa Maria Valley 2014 ($35). Another winner from the Jackson Family Wines group. A very well-balanced pinot noir with lovely ripe cherry notes and nicely accenting cinnamon spice notes. It manages to avoid the overblown fruit notes of some contemporary pinot noirs. Try this elegant wine with salmon or chicken dishes. Jackson Estate Chardonnay Camelot Highlands Santa Maria Valley 2015 ($35). Although this chardonnay presents abundant ripe tropical fruit notes especially pineapple, it does so in a elegant presentation that won’t overpower food. Vanilla and spice notes complement the fruit and make this a very enticing wine.

I’ve shared my fears about online shopping. My wish for 2018 is that our state’s local retailers stay viable. One area in particular that I pray never goes away is our supermarkets, both large and small. How anyone can purchase food for themselves and their families without first comparing similar items and reading the labels is beyond me. Let’s continue to support our food stores in 2018. It’s not only the right thing to do, but it’s fun to shop for food. To help you eat healthier and, in some cases, save a little money along the way, I’ve compiled a list of some of my favorite new supermarket items. Some were added to supermarket shelves this year and others just recently landed on my food radar. 1. I should save the best for last, but I can’t wait to introduce this amazing product. I love bread – real bread – and never thought I’d find a decent substitute. Searching for a way to reduce carbs while still getting my bread and carb “fix,” I found Joseph’s Flax Oat Bran and Whole Wheat Lavash Bread. The name makes it sounds terrible, but trust me, it’s delicious. It’s a bit pricey; only four large square bread pieces come in a pack, but if you’re looking for a bread product to provide protein while lowering carbs and fats, this is it. I use it to make sandwiches, wraps and eat it plain when my energy is low. Find it in the bread aisle next to wraps, pita bread and other specialty items. If your supermarket doesn’t have it, ask for it. Trust me, you’ll thank me. 2. I never imagined compiling a list in which the words “Jimmy Dean” would be typed. It’s not something I’d recommend on a daily basis, but if you’re looking for a high-protein breakfast without a lot of fat, reach for Jimmy Dean Delights Turkey Sausage Breakfast Bowls in the freezer case. The bowl is filled with scrambled egg whites, diced potatoes, turkey sausage, and a little cheddar cheese. The best part? It contains a mere 8 grams of fat, 19 carbs, and only 240 calories, with protein accounting for 40 percent of the calories. 3. Amy’s Apple Toaster Pops – While you’re in the freezer case, reach for Amy’s organic version of old-school Pop-Tarts and toaster strudels, neither of which are known for their health benefits. These organic treats are filled with real apple slices and are sweetened with cane sugar and juice instead of unpronounceable ingredients. Kids will love it; so will you. 4. The last breakfast item on my list is Kashi Waffles. Known for its healthy cereal, Kashi has created a seven-grain frozen waffle that puts the soggy yellow ones to shame. Two waffles provide seven grams of fiber and four of protein. With only five grams of fat in the stack, it’s the breakfast of champions. 5. Everybody loves a burger, but you just can’t eat one every day or your cardiologist would not be pleased. For a healthier take, try a Seapak Wild Salmon Burger. After broiling in the oven or on the grill and placing it inside a toasted bun with your favorite burger toppings, it’s hard to tell you’ve made a healthier substitute. With a protein punch of 16 hearty grams and a low five grams of fat, you can afford to add a side of fries. 6. Speaking of fries, I never met one I didn’t like. What I don’t like so much are the pounds they add after being dipped in oil. I’ve been a fan or Ore Ida Steak Fries, which contain less than half the calories of fast-food fries as long as I bake, not fry them. Recently, I discovered organic line Cascadian Farms’ Shoestring Fries. They’re dipped in apple juice, which caramelizes into a golden, crispy crust. 7. Wish Bone Italian Salad Dressing has been around for decades. It’s a classic with little room for improvement. But I may pass it over in favor of a new item, Wish Bone Signature Blends. My favorite is Ristorante Italiano Garlic Parmesan Vinaigrette, which is even better than my favorite Italian dressing. Other flavors are EVOO Sun-Dried Tomato or Caesar Vinaigrette, Bacon Balsamic Vinaigrette Avocado Oil, and Creamy Peppercorn Caesar. 8. I’ve shared my love of Pepperidge Farm Cookies more than once. I’m happy to report there are two new, delicious flavors. You may already love chocolate Milano cookies, but they just got an upgrade. Pepperidge Farm’s Double Milk Chocolate Milano Cookies are filled with a thick layer of milk chocolate in between two delicious cookies. If you’re a chocolate chip fan, you’ll love Thin and Crispy Milk Chocolate Chip. Each crispy cookie is infused with the perfect amount of brown sugar, vanilla and of course, chocolate chips. 9. Doctors tell us to drink a lot of water, but it’s hard to drink the recommended amount. I found the perfect way to get my daily dose. Clear American Water, located in the beverage aisle, is available in a variety of delicious fruit flavors, including peach, cherry, white grape, watermelon and citrus. At a mere 50 cents for 34 ounces, it’s the bargain of the year. 10. Envious of those who blend their own fruit and vegetable smoothies to create a healthy breakfast or snack? Now you can enjoy your own without having to buy expensive fruits or use a noisy blender before you’ve had your coffee. Bolthouse Farms Fruit and Vegetable Smoothies are literally health in a bottle. Each 11-ounce bottle contains 2-3 servings of fruits and vegetables. My favorite, Berry Boost, contains nearly two apples, 44 berries and a quarter of a banana. At around $2, it’s less expensive than purchasing the fruit. At my supermarket, they’re located in the cooler near the produce. To kick off the New Year, I decided to share a recipe that’s a compilation of one of my favorite Italian dishes prepared in my ideal way to celebrate winter – with a bowl of hot, comforting soup. Here’s to a great year ahead as we uncover new food finds, share recipes and learn a few new things about food, eating and entertaining along the way. Here’s to 2018 Lasagna Soup 10 lasagna noodles, broken into pieces 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 medium onion, chopped 1/2 pound ground hot or sweet Italian sausage 1-1/2 teaspoon minced garlic 1 teaspoon dried oregano 2 tablespoons tomato paste 4 cups low-sodium chicken broth 1 15-ounce can crushed tomatoes 1/2 cup chopped fresh basil, plus thinly sliced leaves for topping 1/2 cup grated parmesan cheese (plus more for sprinkling, optional) 1/4 cup heavy cream or half-and-half Ricotta cheese, for topping Bring a large pot of salted water to a boil. Add the noodles and cook according to label directions. Drain and drizzle with olive oil and toss. In another large Dutch oven or heavy-bottomed pot over medium-high heat, heat a tablespoon of olive oil. Add the onion and cook, stirring, until softened, about 4 minutes. Add sausage, garlic, and oregano and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes. Add the tomato paste and cook, stirring, until darkened, about 2 minutes. Add the chicken broth, tomatoes and cup of water. Cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, Parmesan, and heavy cream; simmer two more minutes. Top each bowl of soup with ricotta, if desired.

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.

Pinot noir has followed a tortured trail, sometimes uphill, but eventually in a direction that gained an audience in this country. Bested by the delicate pinot noirs of Burgundy, American wine producers struck a profile that, over time, would be unquestionably described as ripe, alcoholic, and hedonistic. Consumers and critics liked the change, even if French producers did not. Some California and Oregon pinot noirs became so jammy you could spread them on toast. But it is these pinot noirs that consumers stood in line to purchase at heavenly prices that customarily exceeded $50. Even today, it is a challenge to find a good pinot noir for anything less. But now comes a shocking announcement from Kosta Browne that its famously extracted pinot noirs – arguably the ones that started the trend – would be replaced by a leaner style. Whether any other producers follow suit remains to be seen, but the shift at this iconic and famous winery is seismic. The new philosophy, first reported in the San Francisco Chronicle, coincided with the announcement that Dan Kosta and Michael Browne are stepping down from the company they founded in the late 1990s. Their wines – sold mostly through its club – now cost more than $60 and you have to wait three years to get an allocation. Kosta told the Chronicle that he realized that his pinot noirs were being used by new winemakers as an example of what not to do. The robust, very ripe pinot noirs were seen as over the top, especially by wineries that were sensing a change among younger consumers. We’re not sure if that reversal is entirely true quite yet when we see the continued success of the extracted, sweet Meiomi pinot noir, but we have to wonder if pinot noir isn’t on the verge of the same trajectory as chardonnay that morphed from buttery, oaky fruit bombs to lean, unoaked and balanced wines. Perhaps in both cases, less is better. We put this into perspective while recently tasting a series of single-vineyard pinot noirs made by Carmel Road. These wines benefit from ocean breezes that cool the grapes in Monterey County vineyards. The wines are refreshing: balanced with good acidity and bright fruit character. We asked Kris Kato, Carmel Road's winemaker, pictured right, about how he achieves balance. "To me, balance is not just one style of wine. You can have bigger, more powerful wines that still achieve balance, as well as lighter, brighter, more acid-driven wines that are well balanced. Mother Nature obviously has such a big influence, as well as vineyard location, climate, harvest timing, clone, etc. Pretty early on you get a feel for what the wine is giving you, and I like to push it where it wants to go rather than force the wine in a certain direction. To me, and for my Carmel Road wines, balance is having all elements of the wine working in harmony and not having any one aspect dominate." The question is whether abandoning the riper, extracted style will disappoint consumers who clearly like these pinot noirs. Kato said, "I believe there are consumers out there for every style of wine, and find some prefer bigger, bolder pinots and some like a lighter and more reserved style. I think consumers newer to wine certainly appreciate an approachable style that's easy to enjoy and pairs well with food. I strive for balance, texture and fruit expression in the wines, and believe Monterey provides those amazing characteristics." Here are a couple of Carmel Road pinot noirs we really enjoyed: Carmel Road North Coast Monterey Pinot Noir 2014 ($55). This Arroyo Seco producer benefits from the cooling fogs and fierce winds that protect the grapes from ripening too fast. As a result, the North Coast single-vineyard pinot noir is restrained and balanced with bright cherry and strawberry notes. It is very full-bodied. We also liked the South Crest single-vineyard pinot noir ($55) from the same AVA. Carmel Road Panorama Pinot Noir 2014 ($35). One of the more reasonably priced pinot noirs, this estate wine out-delivers. More lush than the small-lot pinot noirs reviewed previously, the wine has assertive black cherry and floral aromas with blackberry and spice flavors. FRUITCAKE AND WINE Unsure what to do with that fruitcake this year other than re-gift it? Eat it – and chase it with wine. The sweetness of this dense cake calls for a serious quaff – port, for instance. If you really don't like fruitcake, you'll at least enjoy the port. Graham's 20 Year Old Tawny Port ($65) is a very special drink that shows what age can do for port. Warre's Warrior ($19) may not have the same aged flavors or finesse, but it is a luscious accompaniment to dessert. HOLIDAY PROSECCOS Looking for an inexpensive sparkling wine to get you through the holidays? Here are a few Italian proseccos to try: La Marca Prosecco ($19). This easy to find prosecco also comes in cute 187ml bottles, which are perfect for toting to a tailgate or just a party where they can be chilled in a bucket alongside beer. Citrus notes dominate the aromas and are followed by lush peach flavors with the classic dash of prosecco sweetness. Adami Garbel Brut Prosecco Treviso ($15). Simple but generous in flavors, this sparkling wine offers a broad palate of ripe stone fruit and melon flavors. Mionetto Prestige Extra Dry Prosecco ($14). Easy to find in most markets, this respectable version is "extra dry," which strangely means "off-dry," which means "slightly sweet," which no one wants to say. But, slightly sweet is what you get in most proseccos. Made from organically grown glera grapes, it has green apple notes.

Each January in Starkville, the town chasees away the winter chills with a taste-off of delicious soups from local restaurants in the annual SOUPer Bowl. Local eateries present their best and most innovative soup recipes as ticket-holders vote on which concoctions deserve to be among the hottest in Starkville. In addition, restaurants compete to win over the judges’ taste buds and be awarded the coveted annual Best Soup award. The 2018 Souper Bowl is set for January 20th from 11 a.m. to 1 p.m. Enjoy live music and soup and take in the scenery of Main Street Starkville. Tickets are $15 for adults and $5 for children under 12, and you can purchase them online now. Tickets will increase to $20 when purchased at the door.

Priscilla Nguyen, a resident of Hattiesburg, is set to appear on Food Network's upcoming season of Worst Cooks in America. Renowned chefs Anne Burrell and Tyler Florence return to whip a fresh crop of bumbling cooks into culinary shape in a new season of the show. In the ten-episode series that transforms kitchen disasters into skilled cooks, Anne and Tyler each lead a team of cooking-challenged recruits in an intense culinary boot camp designed to improve their food skills. In the end, only the one contestant who makes the most impressive transformation wins a $25,000 grand prize and bragging rights for their team mentor. Nguyen said that she decided to randomly apply one night, and the next thing she knew, she was on a FaceTime interview and was asked to compete. "I've always been told that I can't cook, so I just decided to apply one night," Nguyen said. And the rest is history. Even though the show is centered around the "worst cooks," Nguyen said that she was able to learn a few skills in the Food Network kitchen that she was able to bring back to her own kitchen in Hattiesburg. "I learned how to prep food, and that really made things go a lot smoother," Nguyen said. "It really sets the basis and sets the tone. Preparing components ahead of time is the key thing that I learned and it really does help the process." Nguyen said that since competing, she enjoys cooking more now and wants to cultivate memories that are built around food with her family. Catch Nguyen and her team members on Worst Cooks in America on January 7th at 8 p.m. CST.