Recipes from Arkansas to Malibu

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“Put Some Mustard On That!” Warm (or cold!) Potato Salad

A fantastic go-to potato salad for dinner or a picnic/bbq lunch.

  • Prep: 21 mins
  • Cook: 25 mins
  • Yields: 8

Arkibu BBQ Rub

You've got to have a good rub for your bbq. Here's my Arkibu Rub.

  • Prep: 15 mins

Baked Brie

We have made this dozens of times, for our own parties and as an appetizer for others.  Each time I have served it, people can’t get enough of it.  We're kind of famous for it in our own neighborhood.  It’s not hard (don't tell the neighbors), and you can be as creative as you want with the filling. I’ve used phyllo dough and I’ve used puff pastry. The puff pastry is way easier to make and much less mess when you eat it.

  • Prep: 30 mins
  • Cook: 30 mins

BBQ Chicken with Balsamic Glaze

BBQ Chicken. It's a pretty perfect food. You can serve it at a dinner, a lunch, a picnic, or anything, and if you do it right, it makes great leftovers. Don't be that guy who cooks the chicken over a hot grill, ending with the outside burned and the inside raw. You're better than that! Here's my version.

  • Prep: 1 hr 5 mins
  • Cook: 1 hr 5 mins
  • Yields: 4

Beef Tenderloin

This is an amazing dish that makes you look like a champ.

  • Prep: 6 hrs 5 mins
  • Cook: 1 hr 30 mins

Beer Battered Fish Tacos

These baja style fish tacos are a fantastic (and less healthy alternative) to the grilled fish tacos on my site. Sometimes, you just want fried fish in your taco!

  • Prep: 31 mins
  • Cook: 30 mins
  • Yields: 4 Servings

Belgian Waffles

Waffles for breakfast! Chicken and waffles for dinner! Invest a few bucks in a waffle iron and you are ready!

  • Prep: 15 mins
  • Cook: 10 mins
  • Yields: At least 4 servings

Biscuits with Black Pepper and Cheddar Cheese (or without!)

The Arkansas kid in me still loves biscuits. I have tried a variety of recipes, but now I have the one I'm sticking with.  Yes, it has an obscene amount of butter in it. But maybe you just shouldn't worry about it for this one thing? I adapted it from Joanna Gaines Magnolia Table cookbook, and I just love it. The black pepper and cheddar cheese make them savory additions to breakfast, brunch, or dinner. You can make the dough ahead and cut the biscuits up to 3 days ahead, then pop them in the oven when you absolutely need to have them. I think you'll love them!

  • Prep: 1 hr 33 mins
  • Cook: 25 mins
  • Yields: 16-20 Biscuits

Black Bean Veggie Burgers

  • Yields: 6 Burgers

Caesar Dressing

One of Jill's rules in the kitchen is, "Thou Shalt Not Use a Store-Bought Salad Dressing.”  I can live with that, especially when she's the one making the dressings!  This is one of our staples.  We adapted it from a Bon Appetit magazine recipe.  You can add anchovies, but we don't use them.  The combination of garlic, lemon and mustard is spectacular.

  • Yields: 8 servings