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Erika Lipe Recipe: Betta Chedda Dip

22 Apr

erika sunday

Here’s a great dip for parties or just for snacking on while watching a movie. At the Oxford Beer Fest, Erika paired this addictive dip with Abita Strawberry Harvest Lager.

Betta Chedda Dip from Erika Lipe at Lenora’s

10 oz. white cheddar cheese, grated
1 large bunch green onions, chopped
3/4 c. walnuts, chopped
1/2-3/4 c. Dukes or Blue Blate mayonnaise
1 tsp. fresh garlic, minced

Bake walnuts at 250 degrees F for 15 minutes, being careful to not burn. Combine all ingredients and serve with toast points, bagel chips, apples, pears or grapes.

Serves 6

 

The Oxford Beer Fest’s VIP Chef/Beer Pairing area was organized by EatingOxford.com. If you’d like information on how to hold a similar event at your venue, contact Liz@EatingOxford.com.

 

Tim Woodard Recipe: Smothered Chicken and Grits

22 Apr

tim

On Sunday, Tim Woodard from Little Easy Express showed Oxford Beer Fest attendees how to prepare his simple and rustic smothered chicken over grits. He says it’s also perfect over rice or potatoes accompanied by crusty bread and a salad. For his beer pairing, Tim coupled the dish with Shipyard Brewing Co. Monkey Fist IPA.

Smothered Chicken and Grits from Tim Woodard of Little Easy Express Lunches and Catering

Baked Cheese Grits

  • 4 cups water
  • ¾ cup long-cooking grits, uncooked
  • ¼ teaspoon salt (optional when cooking grits)
  • 1 egg, beaten
  • 1 cup (4 oz.) shredded cheddar cheese
  • ¼ cup buttermilk
  • 2 tablespoons margarine
  • 1/8 teaspoon garlic powder (optional)
  • Dash red pepper sauce or ground red pepper

Heat oven to 350 F. Grease 1-1/2 qt. casserole or baking dish. Prepare grits according to package directions. Add small amount of grits to beaten egg to temper. Return grits mixture to pan and add remaining ingredients. Cook over low heat an additional minute or until cheese is melted. Pour into prepared casserole and bake 30 to 40 minutes or until top is set and lightly puffed. Let stand 5 Minutes before serving.

Smothered Chicken

  • 6-8 medium-sized chicken thighs or a small whole chicken fryer cut up (a 4 lb. bird)
  • Salt, pepper, garlic, cayenne pepper (to taste)
  • 1 medium-sized onion
  • ½ cup of flour plus a small amount for dusting chicken
  • ½ cup of margarine or ¼ cup each of butter and vegetable oil
  • 3 cups water or low-sodium chicken broth (slightly more if needed)

While the grits are simmering on low heat, melt the margarine in a large skillet over medium-high heat. Season chicken pieces with salt, pepper and garlic powder. Lightly dust chicken in additional flour, place in skillet and brown on all sides. After the chicken is brown, add flour and onion and cook for 5 minutes on low heat. Once the mixture is a caramel color, add the water or chicken broth and blend well. Season with cayenne pepper and bake in the oven at 350 degrees F for 45 min to 1 hr until chicken is tender and juices run clear. Remove from oven, adjust seasoning, and serve over baked cheese grits.

 

The Oxford Beer Fest’s VIP Chef/Beer Pairing area was organized by EatingOxford.com. If you’d like information on how to hold a similar event at your venue, contact Liz@EatingOxford.com.

New Spring Lunch Menu at Honey Bee Bakery

4 Apr

honey bee spring lunch

Honey Bee Bakery just introduced a new spring lunch menu with interesting new items such as a sesame-crusted salmon salad and the Henry Hill sandwich, featuring Stan’s locally cured Prosciutto and salami. Chef Sean Adams is still cooking up rotating soups throughout the week and says the bakery is also now selling NY-style bagels during weekend brunches.

Check out the new menu above or call Honey Bee at 662-236-2490 for more information.

 

O.E.C Moves and Bistro Burger Moves In

19 Mar

bistro burgerbistro page 2bistro burger menubistro page 3

I can’t say enough great things about the followers of EatingOxford.com! I got a tip last night on Twitter from Hildon Sessums that a new restaurant was moving into the O.E.C. Japanese Express space in the Walmart shopping center.

I went to investigate today and it turns out that O.E.C. has moved a couple doors down and is now sharing space with Maharaja Indian Cuisine. You can dine in or get delivery, and they’ve kept the same phone number (662-234-8088).

In the O.E.C. space, a new restaurant, Bistro Burger, will be opening soon. I’ve been unable to find out much info, except that they have started a Facebook page here. Hoping to have more news for you soon. If you know anything, let me know.

March 24: Turkish Night with Ibrahim Tabanca

8 Mar

sold out

Have you been missing Turkuaz Cafe? Join its former owner, Ibrahim Tabanca, for a special Turkish Night being held at Petra Cafe on March 24, from 6:00 p.m. to 8:00 p.m.

Turkish music will play, with the possibility of a live performance, while you dine on Turkish delights.

MENU:
Starter Plate: Cracked wheat salad (kisir), dolmas, Turkish pastry (borek)
Main Dish: Sultan’s Delight (Hunkar Begendi) and rice pilaf [[Hunkar Begendi: Stewed lamb meat (vegetables for vegetarians) over creamy roasted eggplant]]
Dessert: Baklava, kataifi and a chef’s special serve with Turkish coffee

PRICE: $30.00 (cash only)

Contact Ibrahim by March 18 to purchase tickets at itabanca@hotmail.com or via phone at 662-801-3587.

Find out  more details on the Facebook event page here.

You Said It: Best Appetizers in Oxford

27 Feb

Pizza Puffs served with four dips

On February 15, EatingOxford.com asked Facebook and Twitter followers to give their opinion on the Best Appetizer in Oxford. Below are their responses. Do these opinions match your own?

Facebook Responses

Rob Cornelius: Pimiento cheese at Volta or artichoke hearts and crab at Lenora’s

JJ Carney: It used to be the Beggar’s Purse at Downtown Grill

Brigitte Rankin: The dip plate at Volta, egg rolls and wontons at Two Stick

Erika Lipe: Red bean roll from Ajax

Kimberly-Erin Fears Ward: Hotty toddy balls at Volta

Ibrahim Tabanca: Petra Platter at Petra Cafe

Najlaa Salameh: Falafel app at Petra Café

Rob Winkler: Pimiento cheese at Volta

Jennifer Herndon Roberts: Boure Spinach Dip

Twitter Responses

@danfmiller: hummus at Volta; sausage and cheese platter at Taylor Grocery

@mbwhitti: BBQ mushrooms at snackbar

@katj_the_great: spicy pimento cheese at Volta

@cadydale: cheese fries with gravy and Louisiana hot sauce at Ajax

@jcchurch: fried pickles at Ajax

 

 

Free Pancakes at IHOP Tuesday, Feb. 5

5 Feb

ihop

For the eighth year in a row, IHOP is celebrating National Pancake Day by offering its guests a free short stack of buttermilk pancakes on Tuesday, February 5, from 7:00 a.m. until 10:00 p.m.

For every short stack served, IHOP guests are invited to make a voluntary donation to Children’s Miracle Network Hospitals. Donations made in the Oxford area will benefit the program at Le Bonheur Children’s Medical Center. IHOP hopes to raise $3 million this year, with an overall goal of more than $13 million.

For more information, or to donate online, visit www.ihoppancakeday.com

Ravine Announces New Website and Wine Pairing Dinner

24 Jan

new ravine website

In addition to an upcoming wine pairing, Ravine co-owner Joel Miller has announced the debut of a fresh, new website for the restaurant. Along with information about Ravine and local purveyors, you’ll also find links to a new winter menu and Wednesday tapas lineup.

As for the next wine pairing, scheduled for Wednesday, January 30, at 6:00 p.m., Miller and Shanna Flaschka  have chosen the theme “Opposites Attract” and will be pairing wines with foods not typically considered to be a match.

Reservations are recommended and can be made by calling 662-234-4555. Cost is $30 per person.

Ravine on Urbanspoon

New Meat & Two Menu at Tacky Shack

22 Jan

tacky shack plate lunches

When the weather turns cold in Oxford, nothing warms you up faster than a plate of comfort food. That’s the thinking behind the new Meat & Veggies menu, which Tacky Shack owner Clint Boutwell added to his standard menu a couple of weeks ago. 

Everyday meat offerings include chicken and dumplings, hamburger steak and pulled pork, while Tuesday through Saturday, additional items such as fried pork chops, country fried steak and fried catfish tenders are available. There are 13 veggie items to choose from, including mashed potatoes, fried okra, cole slaw, curly fries and onion strings. Veggie-only plate requests will also be accommodated.

View the complete Tacky Shack Meat & Veggies menu along with hours and prices by clicking on the photo above.

Tacky Shack on Urbanspoon

A Quick Update…

18 Jan

note

OK, I’ve been out of town for a week, and as usual, the food news didn’t stop while I was away. I’m including a list below of the latest happenings to help keep everyone informed. More to come!

  • After 40 years, Larson’s Big Star will soon become CashSaver Cost Plus Food Outlet (the owners will remain the same)
  • Owner Jason Plunk closed his bar, Taylor’s Pub, this past week
  • According to rumors, a Krystal Burger may be opening in the new Exxon station going up on Hwy 6
  • The third location of Lusa Pastry Cafe, located in the Belk shopping center, is scheduled to open on January 22
  • The 10th Annual Empty Bowls Pantry fundraiser is gearing up for February 7 (more details to come).
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