Country@Heart Dinner Diaries
White Chicken Chili
By Tim H. Martin
Whenever the author smells white chicken chili cooking, he recalls a special day in October of 2001. That’s the day he arrowed this unusual Alabama buck and won the Buckmasters staff chili cook-off. They say the sense of smell is the ... READ MORE
Redfish Magic Gravy
By Tim H. Martin
Contains no fish, and it’s pure magic on poultry, pork, rice and mashed potatoes. Don’t let the unusual name fool you. This gourmet mushroom gravy contains zero fish. However, it does feature Chef Paul Prudhomme’s Redfish ... 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
An ‘Old Texan’s’ Venison Chili
By Tim H. Martin
Recipe Courtesy of Butch Mize, President of the Lone Star Dutch Oven Society. This is a simple, yet delicious Texas chili (no beans) Buckmasters readers will absolutely love. It’s a perfect way to maximize your ground venison on a col... READ MORE
Buckmasters Big Red Chili
By Tim H. Martin
Winner of 2010 Buckmasters Cook-off has layers of sausage, beef, spices and one not-so-secret ingredient. Ingredients: • 2 lbs. ground pork sausage (I use 1 lb. Jimmy Dean Sage & 1 lb. Jimmy Dean Hot) • 1 1/2 lbs. beef stew m... READ MORE