Category: Restaurants & Recipes

My review of "Creekside Restaurant" in Cave Spring, Ga

10/10/2016

I had the pleasure of eating at "Creekside Restaurant" in Cave Spring, Ga with my son on the weekend of the Cave Spring Pig Out. I was greeted warmly by all the Creekside staff as I walked back to sit in the back room of the restaurant. The room had a cozy feel to it with ceiling fans and rustic, wooden wall decor. I enjoyed looking out the big, open windows that overlook the creek as I watched everyone pack up after the pig out.

The nice waitress brought us our drinks and took our order as my son began to watch the football game on the tv on the wall. While waiting on our food, words began to flow from my fingers and a new scene in my upcoming book, Amelia and the Mystery of the White Wolf, in which I mentioned the "Creekside Restaurant", was birthed. After sitting down my masterpiece, Luna, who had been sleeping in my bag ;), pounced on to the table begging me to take her picture. So I did.

   Our food arrived and BOY it was YUMMY. I had a pork chop and a baked potato. My son had chicken fingers and fries. He couldn't seem to get enough of their sweet tea too. We topped it off with a FREE bowl of ice cream. After finishing our delicious dessert, Tiny Hermione crawled from my bag ;) and explained how unfair it was that Luna had a gotten a picture in this great restaurant but she hadn't yet. So, I took her picture too. I give the "Creekside Restaurant" two thumbs up and I will definitely be going back again.

                       -Michelle Jetton-

Stop by the "Creekside Restaurant" and follow them on facebook and tell them Michelle Jetton sent you. ;)

https://www.facebook.com/CreeksideCaveSpring/

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Happy National Peanut Butter & Jelly Day

4/2/2016

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With today being National Peanut Butter & Jelly Day I thought I would tell you how I make my kiddo's favorite sandwich. I think he could eat PB&J every!

Ingredients:

* 2 slices of bread (My favorite to use is cinnamon raisin bread.)
* Peanut Butter (My kiddo's favorite is Jiff Creamy Peanut Butter.)
* Jelly (My kiddo loves Bama Grape Jelly.)

Directions:

* Spread peanut butter on one slice of bread.
* Spread jelly on the other slice of bread.
* Put the two slices of bread together.
* I usually cut the sandwich in half in triangle shapes.
* Enjoy

If you or your kiddos eat a PB&J today take a picture and send it to us and we will post it in a slideshow on here.

-Candie & Michelle

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Brunswick Stew

2/2/2016

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I made this recipe last week for my family and it had mixed reviews. I thought it was absolutely scrumptious, while my husband said it was good, but not particularly his favorite, which I think is more of his personal preference and not a jab at my cooking skills. In saying that, I am by no way an amazing chef like Gordon Ramsey or Graham Elliot, but I give it my best effort. I admit that I like to use frozen and canned foods, which I know might not be everyone’s number one choice, but this recipe as well as many others I have posted can easily be converted to fresh produce for a fresher alternative. This recipe I concocted from two recipes I found. I took the ingredients I liked from each and made my own tasty soup. Yet again, I made this recipe in my crockpot. If you don’t have a crockpot or have never cooked from one, you are missing out. I couldn’t live without mine. It makes meat so tender and cooking effortless. Just throw in all and your ingredients, set the timer, and you’re finished.

Ingredients:
*3 cups chicken broth
*2 cans 14.5oz diced tomatoes
*1 cans 14.5oz diced potatoes
*2 can 14.5oz Lima beans
*1 can 14.5oz kernel corn
*1/2 of a small onion
*3 large chicken breast (Fresh or frozen, both work great)
*1/2 cup of Kraft barbecue sauce or a hearty tasting sauce of your choice
*A couple of generous splashes of Worcestershire sauce to your taste
*1/2 or 1 tablespoon of sugar (Of course for a sweeter tasting stew use a whole tablespoon)
½ cup of hot sauce (If you’re brave. Which I am. I think it gave it a great yin and yang of sweet and spicy)
*Salt and pepper to taste
Of course always feel free to add to or take away any of these ingredients for you and your family’s personal preference.

Directions:

Pour your chicken broth into the crock pot. (I use "Orrington Farms" powder, comes in a brown jar. You can find it where the other broths and stocks are shelved. One jar makes 56 cups of tasty broth)
Place your chicken in the pot
Add all of your veggies
Next add the barbecue sauce

   5. Lastly add all of the condiments according to your tastes
     6. Set the timer for 4hrs on high or for 8hrs on low (I always go the longer route. The meat seems more     tender when you do it this way. Prepare your meal, go to work, come home, dinner is done!)
     6. Enjoy!

                                             -Candie Bradfield

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Not Just Vegetable soup

1/19/2016

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Vegetable soup is one of my top five favorite foods. I prefer homemade, but have discovered a version at a few restaurants I will crave on occasion. My Nana made a sweet vegetable soup that I mourn not having the recipe for. My mom mourns with me. My mom makes a vegetable soup that I will eat a Tupperware container full of in one sitting, reclining backwards afterwards to make room for my swollen stomach. However, at 32, I've never made vegetable soup. I consider myself the queen of finding weird recipes on the Internet and subjecting my family to their taste testing. Many spur of the moment trips have been made to McDonald's to save us from starvation after a recipe ends up being less than edible. Yet, I've never attempted something as simple as vegetable soup.

Something you need to know before I continue, I'm a "craver". I must be craving a food before I want to cook it and I must get what I am craving or I will eat a little of everything in the kitchen. My family eats by the whims of my taste buds. My husband doesn't seem to mind and my kids haven't caught on yet. Bully to me.

A full day of "what am I really craving" later and you have me to my decision to make vegetable soup. First things first, I call my mom and ask her how to make it. As it turns out, her recipe is a basic vegetable soup recipe of cut up potatoes, boil them til tender, add cans diced tomatoes and whatever other vegetables you want (quantity determined by eyeing how much you want to make), salt and pepper. Voila! Vegetable soup!

The first obstacle presents itself quickly. I despise peeling and cutting potatoes. DESPISE! When I was a kid, that was always my job, thus I have come to hate it. I understand why it is sometimes used as punishment in the military. The potato juice makes my fingers feel dry and weird and makes me grumpy and I can never seem to get rid of that raw potato smell. Solution? HUBBY! I am never afraid to bat my eyelashes and humbly express how much better he will be at something if I really don't want to do it. He really is much better with a knife. I wander to the kitchen to find the bag of a day away from rotting potatoes and thus decide the entire half a bag must be peeled and cooked. Yeah, I am pretty bad at eyeing quantities. Half of a five pound bag of potatoes was probably a bit more than a family of two adults and two small children needed to make one pot of vegetable soup. I did realize this as I stood eyeing the potato to pot I'm suppose to add vegetables to size similarities. There was no way in Hades one can of diced tomatoes was going in that pot, let alone anything else. Time to bring out the serious cooking pot.

Which brings us to obstacle two. Where the heck did I put the serious cooking pot? It is too big to fit into the cupboards with the other cooking utensils and, thus, I have no clue where I put it so I would always know where it was. One would think there are only so many places a person would put a cooking pot for storage. One would be wrong in my case. I did finally locate it under the stash of juice in the bottom of the pantry. In my defense, I didn't notice it under the 20 or so bottles we store in there. Because, in case of emergency, we will want Juicy Juice.

Crisis averted, large pot is found. I transfer the potatoes and add tomatoes, Lima beans, green beans, corn, carrots and rigatoni noodles. A little salt and pepper to taste and I think I am well on my way to a masterpiece. I am, of course, a genius in the kitchen. Next obstacle presents itself, I must season everything! I don't really have a grasp on how most seasonings will effect food, I just like to sniff and sprinkle til I feel a little more like I should have my own daytime cooking show. I did, however, decide vegetable soup would have it's own mouthwatering flavor and I decided to leave the spice rack alone. It was confusing for a minute there, reaching only for salt and pepper, when I really wanted to browse the names I can't pronounce and add something to give it a "that's interesting" flavor. I did it though. I muddled through. At one point, I actually wanted to add sugar, just to see if that was what my Nana used to give her soup that super sweet flavor. Hubby talked me out of it and gave me the "That's nuts, you are kidding...right?" look so I quickly discarded that idea and stirred my magnificent creation.

The mention of hubby brings me to my final obstacle. "It needs meat." The hubby said it if not once then a dozen times. I finally threatened to put him in my soup. He took me serious. Especially when I started debating whether or not I should save some bones to put in a pot of pintos later in the week. He got quiet, which means I started feeling like I was being a horrible tyrant. I finally gave in, but he had to brown the meat. I refused. I took pictures for proof in case it destroyed my masterpiece and we had to eat McDonald's that night. Never hurts to have all bases covered in case he tried to use it as a cooking disaster antidote story in a social gathering and blame it all on me.

The not just vegetable anymore soup was still really good. Not as good as my moms. Something about hers being soup I didn't have to cook, makes it just all that much better tasting. But it was very good. And we had a lot of it. Like a lot a lot. We had two butter bowls (our recycled version of Tupperware), a jar, and two freezer bags full leftover after dinner that night. That worked. I'm all about days I don't have to cook. All about 'em.

-Heather Blanton

Ingredients:

* Potatoes
* Diced Tomatoes
* Whatever Veggies you want (I used Lima beans, green beans, corn, & carrots.)
* Salt & Pepper
* Rigatoni Noodles
* Ground Beef

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Magical Reindeer Food

12/21/2015

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Santa comes this week. Rudolph and his friends will be hungry on their long flight. Check out this recipe for "Magical Reindeer Food". Your kids will have fun making it. :)

Ingredients Needed:

   * 1 cup rolled oats
   * Red edible glitter (get it on the baking aisle)
   *Green edible glitter (get it on the baking aisle)

Directions

Put oats and glitter in a ziplock bag and seal carefully.
Shake until mixed well.
On Christmas Eve, sprinkle Magic reindeer food outside.
Get ready for bed and listen for Santa.

I hope you enjoy making Magical Reindeer Food. If you make your own please take a picture and share them in the comments. I would love to see them! I will make a slideshow of any pictures we get. I will be adding mine later.

-Michelle Jetton

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Reindeer Snacks (Rudolph the red-nosed reindeer)

12/8/2015

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It's December. Time to start making fun Christmas foods with your family. I thought I would start with reindeer snacks (Rudolph the red-nosed reindeer). ;) This is a fun recipe that your kids can be involved in.

Ingredients needed:

* 1 graham cracker
* 1/2 tsp. peanut butter (If you have a peanut allergy then nutella would work.)
* 1 cinnamon red hot: (I like m&m's better so I used a red m&m)
* 2 miniature pretzels
* 2 raisins (I used candy eyes. : You can get them in the baking aisle at walmart.)

Directions

1. Place graham cracker on plate. (Make sure you break it in half to make a square first.)

2. Spread the peanut butter or nutella across the graham cracker with a spoon. (This is used for "glue" to hold the pieces in place.

3. Place the mini pretzels on the cracker. (These are the antlers.)

4. Attach two raisins for eyes or use candy eyes like I did.

5. Put a red hot or red m&m in the place of the nose.

6. Enjoy!

I hope you enjoyed my first Christmas recipe of the season. If you make your own please take a picture and share them in the comments. I would love to see them! I will make a slideshow of any pictures we get. I will be adding mine later.

-Michelle Jetton

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The Amazing Allison Hertz

9/23/2015

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Do you have a love for pastries? Allison does. We had the privilege of speaking with "The Amazing Allison Hertz". She is a very talented pastry chef at Olga's Cup and Saucer in Providence, Rhode Island. Take a look at what she had to say. :)

Candie and Michelle: Do you mind telling the readers a little about yourself?

Allison Hertz: I am a pastry chef at a bakery/breakfast & lunch eatery in Providence Rhode Island called Olga's Cup And Saucer. Providence is a very innovative foodie city infatuated with the culinary arts and the fact that I am a pastry chef who went to art school for oil painting and illustration instead of culinary school boggles some people. I believe there are many connections between culinary/pastry arts and fine art. The two subjects are intertwined and I have an intense passion for both.

Candie and Michelle: I agree. They go hand in hand. :) Have you always liked baking?

Allison Hertz: Ever since I could hold a spatula.

Candie and Michelle: :) Who inspired you to start baking?

Allison Hertz: My mother and my older sister, Marla.

Candie and Michelle: Sweet. :) Besides baking pastries do you have any other talents?

Allison Hertz: Painting and illustration, passion for gardening and growing vegetables/fruits,

Candie and Michelle: Would love to see some of your work. :) What inspires you to create certain pastries?

Allison Hertz: Mother Nature and the changing of the seasons. When fruits and vegetables come in and out of season, my pastries change to reflect this natural process. I aim to highlight flavors when they are in their prime. My challenge is to connect these flavors, to pair them with others that are either unique, surprising, or opposite expectation and please even the most expanded palates. It is this challenge that invigorates me on a daily basis.

Candie and Michelle: :) What was your favorite thing to bake?

Allison Hertz: I love cakes. I love the sculptural element of a cake, how it can become a piece of art and a symbol of celebration. I love how cakes bring people together. Decorating is one of my favorite things to do.

Candie and Michelle: Awww. :) What is the most difficult thing you have ever had to bake?

Allison Hertz: I don't like to categorize pastries as easy medium or hard in terms of difficulty levels. I like to think of all pastries as complex science experiments and if you don't understand what is going on chemically with the ingredients, it is hard to understand your product even at a basic level. But, in all honesty, hand-laminating croissant dough is up there.

Candie and Michelle: I understand. That does sound tough. Do you have any advice for any aspiring bakers?

Allison Hertz: Eat up all the books you can that describe things on a scientific level. Hang out with other bakers. Taste different combinations you think you will not enjoy and aim to expand your palate. Do things that scare you. Get invigorated. Always keep it fun!

Candie and Michelle: That is great advice!

Thank you so much Allison for stopping by. We've enjoyed having you. We invite you back to showcase your painting and illustrations. :)

-Candie and Michelle

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Garlic Ranch Potatoes

4/14/2015

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If your looking for an easy and appetizing side dish, this is the one is for you. It was simply delightful and will surely have you coming back for seconds.

Ingredients:
3 lbs baby Dutch potatoes
2 tablespoons olive oil
1 (1-once) package Ranch Seasoning and Salad Dressing Mix
Lawry's Garlic Salt course ground with parsley
Kosher salt and black pepper, to taste
2 tablespoons unsalted butter

Directions:
1. Preheat oven to 400 degrees F.

2. Lightly oil a baking sheet or spray with nonstick spray

3. Halve the potatoes and place them in a large bowl. Then coat potatoes with olive oil, Ranch Seasoning, Kosher salt, table salt and pepper to taste

4. Transfer the potatoes from the bowl onto the baking sheet and bake for 25-30 minutes or until golden brown and tender.

5. Top with butter and garnish with parsley, if desired
-Candie Bradfield

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Homemade Hambugers

1/13/2015

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I have recently discovered and made this mouth watering recipe. I know it looks like a lot of ingredients, but it was worth the effort. It made my taste buds tingle with delight and my guests agreed.

Ingredient:
2 pounds lean ground beef
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1/2 of a onion finely chopped or dehydrated minced onion to taste
1/2 cup Colby, Monterrey Jack cheese (cheddar cheese is also fine)
1 (1 ounce) envelope dry onion soup mix
1 clove garlic, minced
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed dried rosemary
1 Tablespoon garlic powder

Directions:
In a large bowl mix all ingredients together until well blended. Then form into patties of desired thickness. Cook on the stove top or grill.
- Candie Bradfield

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"The Brilliant Baker Brian Emmett"

1/8/2015

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I would like to introduce The Brilliant Baker Brian Emmett who was the 2013 Winner of "The American Baking Competition" on CBS. Here is the personal interview and fabulous "Beef Chilli Recipe" that we were blessed with. Thank you Brian. :)

Candie and Michelle: Have you always liked baking/cooking?

Brian Emmett: Yes, I grew up with a family of great cooks and bakers so as a young child I watched and participated often. In, fact my great grandmother owned a bakery in Chicago.

Candie and Michelle: No wonder your love for baking runs through your veins. I would have loved to grow up in a house full of wonderful cooks. Do you mind sharing one of your favorite fall recipes for our readers?

Brian Emmett: It would have to be my beef chili…although good at anytime, it is a great, Fall comfort food!

Candie and Michelle: We can't wait to try that out. What is one of your fondest memories of baking/cooking with your mother/grandmother?

Brian Emmett: My mom did cookie exchanges around Christmas when I was young. All of her friends and families would get together and share their cookies and recipes. It was such a fun tradition!

Candie and Michelle: I love that tradition. I wish more people still did that. Tell us about being a part of the “The American Baking Competition”

Brian Emmett: Being cast to be part of The American baking Competition was an amazing experience. When you put your passion out there and believe in yourself amazing things can happen! When they announced me as the winner it was so amazing and to have my family there to witness was the best. Part of the prize package was to write my own cookbook, which is a dream come true for me. It is available on pre-order right now on Amazon and other outlets it is called “Bake Off”.

Candie and Michelle: I can imagine it was an amazing and surreal experience. We can't wait to check out your cook book. What is it like trying to juggle your baking career and your family?

Brian Emmett: I like to keep busy so for me it's fun. Plus, I’m always baking and cooking and my family loves that part because they get to sample all the goodies.

Candie and Michelle: Are there any plans in the works for having a restaurant or TV show?

Brian Emmett: I like both those ideas and actually I have always wanted my own bed and breakfast. As for TV, we do have an idea for a pilot. I love cooking on TV, as I have done it all across the country since my win. It is fun teaching people all the things I have learned about cooking and baking.

Candie and Michelle: I hope it all works out. We can't wait to watch your show and learn more of your delicious recipes. Was it hard trying to decide what recipes to put in your book, “Bake off”?

Brian Emmett: Yes because I have so many that I have been passed down to me from family members as well as my own. I wanted to be a blend of that. Plus, I wanted the book not to be just about sweets so there is a nice blend of savory recipes.

Candie and Michelle: I can see how that could be challenging. Were there any secret family recipes that your family was hesitant to share for your book?

Brian Emmett: There are but they are more about cooking, so I will see if I can share those in a second book!

Candie and Michelle: What kind of opportunities has being on the show opened up?

Brian Emmett: It has given me the opportunity to go all over the country and teach people cooking and baking techniques, which I love. Also, to write and publish my very own cookbook which is a huge dream of mine!

Candie and Michelle: Do you have any advice for any aspiring chefs/bakers?

Brian Emmett: Just follow your passions and never give up. I tried out for many shows and never made it on until The American Baking Competition came along. My favorite saying is “You Will…When You Believe! I did and do believes and I was crowned America’s Best Baker, a one in a million chance and I did it!

Brian Emmett’s Beef Chili

Serves 6-8

1 large onion chopped

Salt and pepper to taste

4 cloves of garlic finely chopped

2lbs ground sirloin

½ cup of chili powder

¼ cup of cumin

2 teaspoons of turmeric

2 teaspoons of coriander

1 teaspoon of crushed red pepper

1 12oz beer (your favorite)

1 28oz can crushed tomatoes

1 cup of beef stock

1 tablespoon of soy sauce and Worcestershire sauce

1 4 oz. can of diced green chilies

1 14oz can of dark red kidney beans

1 14oz can of light red kidney beans

Measure out all ingredients and mix beef stock with soy and Worcestershire sauces! Chop onions and finely chop garlic. Sauté onions in olive oil and season with salt and pepper until translucent then add garlic and sauté for 2 more minutes more. Add ground sirloin and brown until almost cooked through then add all spices to meat onion and garlic mixture. Add beer and reduce by half and then add crushed tomatoes and beef stock mixture. Cook simmering for 1 hour…before serving add chilies and beans until heated through. Serve with your favorite accompaniments!

Thank you Brian Emmett for such wonderful advice and for such a delicious chili recipe. We can't wait to try it and we are sure our readers can't either. Thank you so much for taking the time to sit down and chat with us. It has been a blessing.

-Candie and Michelle

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<<Previous

My review of "Creekside Restaurant" in Cave Spring, Ga

Happy National Peanut Butter & Jelly Day

Brunswick Stew

Not Just Vegetable soup

Magical Reindeer Food

Reindeer Snacks (Rudolph the red-nosed reindeer)

The Amazing Allison Hertz

Garlic Ranch Potatoes

Homemade Hambugers

"The Brilliant Baker Brian Emmett"

Tuesdays are for.....

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