Fleur de Lolly column: Fried doesn’t have to be default for catfish

By Laura TolbertMore Content NowCatfish can sometimes have a negative reputation. Wild-caught catfish feed off the bottom of lakes, streams and rivers, which can result in a muddy flavor. However, farm-raised catfish are fed a particular food that floats on the surface of the water, and as a result the fish has a fresher, cleaner… … Read More


Fleur de Lolly column: Celebrate corn season with John Deere theme

It’s that time of year! The corn is ready and how better to celebrate its delicious flavor than with a John Deere theme.For the dining table covering, I purchased enough John Deere material from a local fabric store to cover the table. The bright colors of Fiestaware in shades of Shamrock Green and Sunflower Yellow… … Read More


Fleur de Lolly column: Grilling fruit intensifies flavors

I’ve been intrigued by grilled fruit for some time now. I decided this was the season to experiment with several types of fruit.If you’re like me and haven’t enjoyed fruit cooked on the grill, you are in for a treat. The grilling process caramelizes the natural sugars in the fruit. The bright flavors are distinctly… … Read More


Fleur de Lolly column: Fried fruit pies a true Southern delicacy

In the Southern United States, fried fruit pies are synonymous with memories of your grandmother’s kitchen.When discussing these delicacies with friends who aren’t familiar with them, I have been met with quizzical looks and many questions. A fried pie? As in, you fried an ENTIRE pie? No, these are the cousins of those savory hand… … Read More


Fleur de Lolly column: Turn to France to stock your cheese boards

Did you know there are more than 1,300 different varieties of cheese in France?I recently received a tempting tasting basket from Cheeses of Europe. The Cheeses of Europe marketing campaign, orchestrated by CNIEL (the umbrella organization for France’s dairy industry) and funded in part by the European Union, was designed to create awareness for the… … Read More


Fleur de Lolly column: Break out proteins, veggies for kebabs

Kebab is a Turkish word meaning sword or skewer. According to tradition, the dish was invented by medieval soldiers who used their swords to grill meat over open-field fires. In Turkey, vegetables typically are cooked on a separate skewer.Here are three of our favorites: The pork and veggie combo is summertime on a plate; rosemary… … Read More


Fleur de Lolly column: Colorful, easy-to-make weeknight dinner

You’ve heard the saying that you “eat with your eyes first.” Here is another colorful, healthy, easy-to-make weeknight dinner that is special enough for guests. If haddock isn’t available, substitute cod or another mild white fish. Everything is cooked under the broiler on one sheet pan, so you have easy clean up as well!Chile Spiced… … Read More


Fleur de Lolly column: Some different options for Wing Wednesdays

Most everyone loves Wing Wednesdays. It’s fun for me to come up with different versions. These recipes utilize the trusty sheet pan, so the wings are baked, not fried, which means less mess in the kitchen. When the chicken wings reach an internal temperature of 165 degrees F, they’re ready to eat!STEAKHOUSE WINGSThis recipe has… … Read More


Fleur de Lolly column: Philly cheesesteaks in stuffed pepper form

One of our favorite sandwiches is Philly cheesesteak, so why not combine all those tasty flavors into a stuffed pepper?If you’re watching your carb count, this version doesn’t include rice in the filling.PHILLY CHEESESTEAK STUFFED PEPPERS• 4 yellow, red or orange bell peppers• 2 tablespoons olive oil• 1 pound beef round steak, sliced very thin… … Read More


Fleur de Lolly column: Grill up some marinated steaks for dad

Father’s Day is a great time to bring out the charcoal grill and prepare a meal that’s worthy of praise.Of course, you can use your gas grill, but cooking steaks over a charcoal fire adds a great flavor.Before you put the steaks on the grill, they need a couple of hours in a great marinade.… … Read More