Country@Heart Dinner Diaries
Tim’s ‘Mater Gravy
By Tim H. Martin
Before you country cookin' traditionalists look at these ingredients and start throwing tomatoes at me, I confess my recipe is a bit different than what most mawmaws make. Leave out the hot sauce, garlic, Worcestershire sauce and cayenne pe... READ MORE
Fire Grits!
By Tim H. Martin
Just the right amount of heat in this devilishly creamy dish Ingredients: • 1 cup quick grits • 2 cups half-and-half • 2 cups chicken stock • 2 (10 oz.) cans original RO*TEL diced tomatoes and green chilies, drained &bu... READ MORE
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
Gator Tail Jambalaya
By Tim H. Martin
Traditionally, jambalaya is made with ham and other leftovers, but is wonderful with a variety of meats and your favorite ingredients. Try swapping out items in this recipe with things such as scallops, crawfish, duck, squirrel, pheasant, r... READ MORE
Alabama Red Beans & Rice
By Tim H. Martin
I've had a couple of friends from New Orleans ask me what made these "Alabama" red beans and rice. I reminded them that Louisiana isn't the only state with Cajun and Creole culture. Alabama has plenty of Cajuns, too, down in our own bayou ... READ MORE