Country@Heart Dinner Diaries
Off-the-Grid S’mores
By Tim H. Martin
Making s'mores around a campfire should be a fun and simple activity, but the kids all too often end up with charred marshmallows, grit in their teeth and singed eyebrows. Raise your hand if you've ever gotten impatient and stuck your marsh... READ MORE
Elk Hunt Chicken Cordon Bleu
By Tim H. Martin
Recipe courtesy of Rob and Sandy Kingsland. Note: One cordon bleu often feeds two people. Ingredients (per chicken cordon bleu): • 1 large boneless, skinless chicken breast • 1/4 pound shaved ham (hickory smoked is recommended) &... READ MORE
Will Primos’ Cheesy Chicken Chili
By Tim H. Martin
Recipe courtesy of Will Primos Yields: 5 (1-cup) Servings Ingredients: • 1/2 cup diced onion • 1/2 cup diced celery • 1 tbsp olive oil • 1 1/2 cup cooked, chopped chicken or wild turkey • 1/2 cup chicken broth ... READ MORE
Tasso: America’s Great Unknown Secret Ingredient
By Tim H. Martin
So, what is tasso? I believe it’s the best-kept secret ingredient in all of American food culture. Unless you’re from the Cajun Country of southern Louisiana, you’ve probably never heard of it — even my spell-checker... READ MORE
Creole Chicken & Okra
By Tim H. Martin
Sometimes I buy a cookbook just for one or two recipes. When I heard about "Cooking Up a Storm," I knew there would be dozens of recipes I'd like, which proved to be true. After Hurricane Katrina, there was risk of losing much of the old Lo... READ MORE