Meet Ole Smoky Moonshine #GatlinburgTour

Posted on April 2, 2018 by Cindy Kerschner

I recently visited Gatlinburg, Tennessee on a media trip sponsored in part by Ole Smoky Moonshine Distillery. A visit to The Holler was in store for me. All opinions are my own.
Ole Smoky Moonshine entrance

The Ole Smoky Moonshine Distillery, “The Holler”, is America’s most visited distillery and produces all of their signature flavors. Actually Ole Smoky was the first commercial moonshine distillery and in my opinion, still the best!

So many flavors!

Ole Smoky Moonshine Wall

Live music and friendly service greet all their guests.

A visit to Ole Smoky Distillery is the true moonshine experience. Here, you’ll see authentic-working moonshine stills and take in the entire process – from beginning to end. Their distillers like to visit with folks.
We were fortunate to have Gary guide our tour. Gary was extremely knowledgeable on the distilling process from mash to bottled vapor.

stillstill mash
Like everyone at Ole Smoky he was glad to answer our questions and share about the history and lore of moonshining in East Tennessee.
still gary mash

After you see, smell and hear about the process, treat yourself to $5 samplings of their homegrown shine! Thanks Brandon for the tasting and explanation of each flavor and proof!

ole smoky brandon pour

ole smoky pour

Ole Smoky makes much more than just moonshine.

You can take home jars of pickles, BBQ sauces, jams and more!
Ole Smoky pickles
ole smoky bbq
moonshine jam jars
Follow Ole Smoky Moonshine on social media for news and special promotions:
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If you are in the Gatlinburg area, be sure to visit Ole Smoky Moonshine. You will be glad you did!
Stop back on Tuesday for my review of The Park Grill. I hear they have awesome recipes made with moonshine!
Cheers!

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Mushroom Couscous #SundaySupper

Posted on April 1, 2018 by Cindy Kerschner

Mushroom Couscous serves hearty mushrooms, tender pasta and sauteed spinach together in one dish. Vegan friendly, tasty as a main dish and side.

Mushroom Couscous

Happy Easter!

If you are in charge of the big dinner, first, congratulations! You get to make the important decisions. Ham, beef or turkey? Maybe fish instead. Mashed potatoes, sweet potatoes, scalloped potatoes or all the above.

Which veggies need to be on the table? Green bean casserole or buttered corn? Salad? Rolls? Gravy, don’t even go there! You get the picture.

I know that I love to serve lots of choices on my holiday table. Sometimes, time gets away from me. Even with help in the kitchen to peel potatoes and make gravy!

Today Sunday Supper is here to help with a few easy, last minute dishes.

Mushroom Couscous is fast, easy and colorful too. I use tri-color pearl couscous but plain works just as well. Portobello mushrooms and spinach round out the dish.

Mushroom Couscous

You can keep this vegan friendly by using vegetable broth and olive oil. So good!

Mushroom Couscous

Mushroom Couscous

Print
Mushroom Couscous

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 6 to 8 servings

Serving Size: 1/2 cup

Mushroom Couscous

Ingredients

  • 2 cups pearled couscous
  • 3 1/2 cups vegetable broth, divided
  • 8 ounces portobello mushrooms, sliced
  • 1 cup fresh baby spinach
  • 1;2 teaspoon hickory smoked salt or sea salt
  • 1 tablespoon olive oil

Instructions

  • Cook couscous in 3 cups broth according to package directions for 8 to 10 minutes.
  • While couscous cooks, saute mushrooms and spinach in oil. Add reserve broth and reduce.
  • Add cooked mushroom mixture to couscous. Season with salt as desired.
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Mushroom Couscous

Easy Easter Side Dishes

Enticingly Easy Sides

Scrumptious Salad Sides

Sunday Supper MovementThe Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Posted in #SundaySupper, Easter, mushrooms, pasta, side dish, spinach, spring, vegan, vegetables, vegetarian, veggies, What's For Dinner? | 21 Comments

Hot Bacon Dressing

Posted on March 31, 2018 by Cindy Kerschner

 

Hot Bacon Dressing

Mixed Greens with Hot Bacon Dressing used to be dandelions with hot bacon dressing when I was growing up. At the crack of dawn on Easter morning I’d be out in the yard picking dandelions before the flowers opened for the day. Tender baby greens, not too bitter. closed buds were okay too.
It was safe back then to eat things out of your yard. Dandelions, violets, purslane, raspberries, wild strawberries and so on. The point is that we didn’t use chemicals to kill weeds. Yes, some people in the neighborhood did. That was fine then, we weren’t in the habit of foraging the neighbors’ yards. Especially not on Easter unless I was invited to an egg hunt!
Today you can buy dandelion at some stores and farmers markets. There is just something about buying dandelion that I can’t quite get use to doing. Lucky for me, we like arugula or mixed baby greens just as well.
Hot bacon dressing is a PA Dutch thing as far as I know. My ancestors on my Mom’s side spoke PA Dutch and really loved their Wos-Wit homemade or store bought.
This hot bacon dressing is very rich. Its sweet and sour bite gets an extra kick from salty bacon. A little goes a long way. Its okay to indulge once a year, right? 😉 If you have any guilt, just send me your leftovers!
Bunny please don’t eat the salad its for Easter!
bacon dressing and bunny
Hot Bacon Dressing

Print
Hot Bacon Dressing

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 1 cup

Hot Bacon Dressing

Ingredients

  • 4 strips bacon, fried and crumbled
  • 1/2 cup cream
  • 1/4 cup butter
  • 2 eggs, beaten
  • 2 tablespoons sugar
  • 3 tablespoons cider vinegar
  • Salt and pepper to taste

Instructions

  • Whisk together cream, 1/4 cup butter. Heat over low.
  • Whisk together eggs, sugar and vinegar. Slowly add egg mixture to cream. Simmer until thickened, stirring constantly.
  • Add bacon crumbles. Season with salt and pepper. Serve warm over greens.
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Food for Thought…What other foods would taste great with this dressing? Ham? Potatoes? I’d love to hear your thoughts in a comment below!

Posted in bacon, brunch, Easter, salad, sauce, What's For Dinner? | 2 Comments

Smokey Bones Bar & Fire Grill review AD

Posted on March 27, 2018 by Cindy Kerschner

My party and I received complimentary dinners from Smokey Bones Bar & Grill of Reading, PA in exchange for an honest review. I received no further compensation. All opinions are my own.
Smokey Bones Bar & Fire Grill
I’ve tasted a lot of BBQ ribs in my life. Smokey Bones own, St. Louis Ribs have the best flavor. This is coming from someone who smoked ribs in a steakhouse for 12 years.
Recently my guy and I took a trip to Reading to have the Smokey Bones experience. We dined at 6:00 pm on a busy Sunday night. It was nice to see a relaxed atmosphere where patrons were enjoying themselves.
Smokey Bones view kitchen
Smokey Bones view
Smokey Bones offers a view of the kitchen and central bar.
The staff was courteous and very professional. Our server, Loretta was helpful with suggestions and knowledgeable about the menu and each selection.
I took her advice and ordered the Sweet Bourbon Peach Tea. This is one of Smokey Bones signature cocktails. It is a delicious combination of Maker’s Mark Bourbon, Aperol Liqueur, peach purée, hand squeezed lemon juice, and house brewed sweet tea then topped with a peach skewer and fresh rosemary. Outstanding!
Smokey Bones_Sweet Bourbon Peach Tea
sweet bourbon peach tea
We started off with 2 very different appetizers. I’m partial to fried green tomatoes.
Smokey Bones Fried Green Tomatoes are crisp and crunchy. A great way to start off a meal.
Now my companion might beg to differ. He ordered the Tomato and Grilled Cheese Soup. He said it was the best tomato soup he ever had and that it was hearty, not too sweet. The grilled cheese croutons put it over the top! I was surprised, he’s usually stingy with the compliments!
He guarded his cup but I got a quick pic in!
smokey bones tomato soup
I asked our hostess what she likes best to eat at Smokey Bones. Her face broadened and without hesitation she answered,”BBQ ribs!” I was sold.
With two in-house smokers constantly being hand-fed 18˝ hickory logs every day and night Smokey Bones delivers true in-house smoked flavor.

pic-menu-ribs from website

Photo from Smokey Bones website

Loretta recommended the Double Trouble.
Billed as “A tag team of taste”, the Double Trouble serves 1/3 rack of baby back plus 1/3 rack of house-smoked, St. Louis-style rubbed ribs. The sauce is sweet and smoky.
I enjoyed everything about the St. Louis rubbed ribs. These ribs were fall off the bone tender and perfectly spiced. The baby back ribs were a bit tougher but flavorful.
Smokey Bones Double Trouble Ribs
My guy got the Stacked Baked Potato & Salad with brisket. A loaded baked potato topped with pulled pork or Texas-Style Beef Brisket, cheddar jack, bacon, sour cream and green onions. Then garlic bread with your choice of Garden Greens or Caesar side salad. A meal in itself!
Stacked Baked Potato Salad with Brisket

Click to find a Smokey Bones Bar & Fire Grill near you with over 60 locations! http://smokeybones.com/locations/
Connect with Smokey Bones on social media Facebook| Twitter |Instagram.
Would I go back, you ask? Absolutely! I highly recommend you try Smokey Bones Bar & Fire Grill. When you go, come back here and leave a comment. I would love to hear about your experience!

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