JPD busts ‘dispensary party,’ finds edible marijuana treats, gun, other paraphernalia

The Jackson Police Department held a press conference Tuesday to showcase a load of edible marijuana products and some other paraphernalia -- including a gun -- that they found at a party on Saturday.

  Summer feeding program prepares to fill bellies and hearts

  Mississippi Strong: Tom’s Fried Pies makes national list

  Primos restaurants celebrate 90 years in business

April 2 is National Peanut Butter and Jelly Day

Richard Ward, cofounder of Ward’s Restaurants, passes away

  Chick-Fil-A in Madison closing for renovations

Continued Coverage

  Jackson chef offers tips on how to successfully ease into a healthier lifestyle

  Historic Big Apple Inn gets special recognition

  Lab-grown meat: Would you eat it?

  Local business responds to water-main break

  Local event helps raise money for burn foundation

Copy-Homemade Taco Seasoning

Friday Flavor: Cajun okra stew

Ingredients:  tablespoon olive oil 1 cup red pepper measured after chopping 1 cup green pepper measured

Frenchie's Eggnog Banana Pudding with Nutter Butter Cookies

Frenchie's Eggnog Banana Pudding with Nutter Butter CookiesIngredients1 large package of instant vanilla pudding, 6 oz.2 1/2 cups of Eggnog1 can of sweetened condensed milk, 14 oz.1 container of cool whip, 16 oz.3-4 bananas, sliced2 packages of Nutter Butter cookiesRecipe1. Line the bottom of a 13x9 inch dish with 1 package of Nutter Butter cookies and layer bananas on top.2. In a bowl, combine the eggnog, pudding mix, condensed milk, and cool whip blend well (using a handheld electric mixer)...

Basil Topped Grilled Squash

Ingredients: 1/2 cup chopped fresh basil 1/4 cup toasted pine nuts 1 tablespoon extra-virgin olive oil 1 tablespoon parmesan cheese, grated 1 clove garlic, minced 2 teaspoons lemon juice 1/4

Chopped Green Salad w/ World's Best Salad Dressing

Ingredients: 1/3 cup rice wine vinegar 2/3 cup canola oil 2 cloves garlic, finely chopped 1/4 teaspoon dry mustard Coarse kosher salt Fresh ground black pepper Head of iceberg lettuce, washed

Tangy Bean Salad - Fresh From the Flame

Tangy Bean Salad - Fresh From the Flame

Ravioli & Vegetable Soup

Tortellini & Arugula

RECIPE: Bowtie Pasta with Chicken, Caramelized Onions & Bleu Cheese

Roasted Tomato-Alfredo Soup

  Spicy Fresh Tomato Pasta Sauce

Ingredients: 6 small tomatoes, chopped 4 tablespoons olive oil 4 cloves of crushed garlic 1/2 cup green onions, chopped 2 jalapenos, finely chopped 1/4¼ cup cilantro, chopped 2 tablespoons

  Spring Salmon Salad w/ creamy herb dressing

Ingredients: 8 ounces fresh asparagus 1 cup fresh or frozen green peas, thawed 1 1/4 pound cooked salmon, cut into 2-inch chunks Sea salt Freshly ground black pepper 6 cups of red leaf lettuce,

Golden Graham's Blueberry Pancakes

Ingredients: 1 3/4 cup all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1 1/2 teaspoons baking powder 1 teaspoon baking soda 2 eggs, well beaten 2 cups buttermilk 1 pint fresh blueberries

Mustard Pork Tenderloin

Ingredients: 1 pork tenderloin (2 ½ lbs.) Creole to coat tenderloin butter: 1/4 cup water 1/4 cup red wine 2 tablespoons unsalted butter 1/4 cup onion, chopped 1/4 cup green onions, chopped

Tex-Mex Chicken-Spinach Soup

Ingredients: 4 tablespoons butter 1 clove garlic, minced 1/2 cup red onion, diced 1/4 cup flour 32 ounces chicken stock 12 ounces frozen chopped spinach, thawed and excess water removed 10

Cilantro Lime Shrimp

Ingredients: 1/2 cup very thinly sliced red onions 1/2 cup finely sliced red bell pepper 3 garlic cloves, minced 1/4 cup lime juice 1/4 teaspoon salt 2 dashes hot sauce 2 tablespoons olive

  Hot Crawfish Tortellini

Ingredients: 1 medium onion, finely chopped 2 cloves garlic, minced 1/2 cup unsalted butter 1 pound crawfish tails 1/2 cup freshly grated parmesan cheese 2 tablespoons fresh parsley, chopped

Fresh Strawberry & Avocado Spinach Salad w/ Champagne Vinaigrette

Ingredients: 2 tablespoons champagne vinegar 3/4 cup extra virgin olive oil 1/4 cup honey Salt and pepper to taste 8 ounces baby spinach, washed and dried 2 cups strawberries, quartered 1

Open-Faced Steak Sandwiches on Garlic Bread w/ Provolone

Ingredients: 1-1/4 sticks unsalted butter 6 cloves garlic, pureed Salt Pepper French bread, sliced in half 6 slices of provolone cheese Sliced steak Horseradish crème* Directions: Heat

Chicken Enchilada Dip

Ingredients: 3 pounds of cooked chicken, shredded 1 can Hatch enchilada sauce 2 8-ounce packages of cream cheese 16 ounces pepper jack cheese, shredded 1 cup green onions, chopped Tortilla chips

Fresh Fruit with Mixed Greens & Poppy Seed Dressing

Ingredients: 6 cups of mixed greens 1 pint strawberries, hulled and sliced 1 cup fresh blueberries 1 cup fresh blackberries 1/2 cup red onion, diced 1/2 cup bleu cheese, crumbled 1/4 cup slivered

Red Bean, Bacon & Tomato Soup

Ingredients: 6 strips of smoked bacon, chopped 2 15 ounces cans of red beans, drained and washed (take 1/2 cup of beans and mash and set aside) 1 medium onion, chopped 2 cloves garlic, chopped 1/2

Cabernet Cranberry-Kamquat Sauce

Ingredients: 2 1/2 cups fresh cranberries 1 cup cabernet sauvignon 3/4 cup brown sugar 1/4 cup white sugar 1/2 cup seeded, sliced fresh kumquats Directions: Bring cranberries, wine, sugars,

Pork Tenderloin Paninis

Ingredients: 1 loaf Ciabatta bread, about 1 lb., (halved lengthwise and cut crosswise into 4 slices, each 3 1/2 inches wide) 4 tsp. Olive oil 7.75 oz. Jar of stonewall kitchen caramelized onion mustard

Cannellini & Mustard Greens Soup w/ Garlic Oil

Ingredients: 4 thick slices of bacon, cut into 1/2-inch pieces 4 cups of mustard greens, coarsely chopped 4 garlic cloves, 1 minced, 3 crushed 1/4 teaspoon crushed red pepper Salt and freshly

Shrimp & Asparagus Stir-fry

Ingredients: 1 1/2 cups jasmine rice, cooked (according to package instructions) 2 tablespoons reduced-sodium soy sauce 1 tablespoon seasoned rice vinegar 1 teaspoon of ground ginger 1 tablespoon

Shrimp & Corn Bisque

Ingredients: 1 stick butter 2 tablespoons flour 1 medium onion, chopped 1 pound large shrimp 1 quart heavy cream 2 15-ounce cans sweet cream corn 1 15-ounce can white shoepeg corn 1 tablespoon

  Fettuccine w/ Pancetta & Brussels Sprouts

Ingredients: 3 tablespoons extra-virgin olive oil 8 ounces of pancetta, diced 24 ounces fresh Brussels sprouts, very thinly sliced 1/2 cup shallots, minced 3 garlic cloves, minced 1 1/4 cup

  Grilled Beef with Horseradish Creme Canapes

If you want to be the hero of your tailgate party Friday night or Saturday then whip this up STAT!

Roasted Turkey Sandwich with Guacamole

Ingredients: 2 slices of whole wheat bread, toasted 2 teaspoons Dijon mustard 1/4 cup arugula 1 slice of smoked gouda cheese 3 ounces of roasted turkey, sliced 3 tablespoons of guacamole 1

Catfish Jules

We're celebrating national catfish month on Fresh From the Flame with Julie's delicious take on the southern delicacy.

Fresh Corn Shrimp Pasta Salad

Ingredients: 4 ears of fresh corn on the cob, washed and silk removed 1 tablespoon crab boil seasoning 1 pound shrimp, boiled, peeled and deveined 1 pound grape tomatoes 1/2 cup red onion, diced

Spicy Thai Watermelon Soup

This is an all-Mississippi affair in a bowl. Fresh Smith County watermelon and tomatoes topped w/ catfish brings this Thai soup to life.

Fresh From the Flame - Watermelon, Mandarin Orange and Feta Cheese Salad

Watermelon, mandarin orange and feta cheese salad Ingredients: 4 cups seedless watermelon, cubed 1 1/2 cups mandarin oranges, drained 1/4 small red onion, thinly sliced 1/2 cup fresh Italian parsley,

Spinach Strawberry Salad w/ white wine vinegar, mustard vinaigrette

Ingredients: Arugula Fresh Spinach 1 carton strawberries, cut in half 1 cup peas 1/2 cup slivered almonds Shaved parmesan cheese Cracked black pepper Sea salt Vinaigrette: 2 tablespoons cup

Fresh From the Flame - Shrimp BLT

How can a BLT get any better? Add Remoulade sauce, fresh shrimp and throw it on toasted French bread.

Fresh From the Flame - Grilled Beef Filet w/ Arugula

Ingredients: 6 5-ounce filet mignons, wrapped in bacon 4 tablespoons olive oil 1 1/2 teaspoons kosher salt 1 1/4 teaspoon coarsely ground black pepper Juice of 1 lemon 8 ounces arugula 1/2

Fresh From the Flame - BLT Canapes

A tasty twist on a traditional BLT making it a handheld, one-bite delight.

  Fresh From the Flame - Sugar Snap Peas

Sugar Snap Peas w/ Fresh Basil & Lemon Ingredients: 2 teaspoons olive oil 1 1/4 pounds fresh sugar snap peas* or two 10-ounce packages frozen sugar snap peas, thawed 1/2 teaspoon salt 1/4 teaspoon

Fresh From the Flame - Sauteed Cod with Ketchup Sauce

Who says ketchup can't be fancy, especially when it's a sauce on top of succulent fish steaks.

Fresh from the Flame - Scalloped Potatoes

Fresh from the Flame this week brings you a classic homemade dish that's quick and easy. Try this one tonight for dinner.

Fresh From the Flame - Asparagus Salad

With spring and Easter right around the corner the perfect salad with fresh, in season asparagus is on our menu.

Fresh From the Flame - Sautéed shrimp with smoked Spanish paprika & garlic oil

A European twist on sauteed shrimp.

Fresh From the Flame - Spicy Coleslaw w/ Lime's Dressing

Julie's sweet potato pancake with pulled pork BBQ and spicy coleslaw, topped with Chipotle cream sauce makes its triumphant return to the morning show.

Fresh From the Flame - Thai Beef Salad

If you need something new for your same ole steak Julie offers up a Thai twist.

Fresh From the Flame - Sweet Chicken Bites

Your Super Bowl party menu isn't complete without this appetizer from Julie!

Fresh From the Flame - Minestrone Soup

A hot bowl of this classic Italian soup is perfect for cold winter nights.

Fresh From the Flame - Ravioli Lasagna

If you love lasagna, but want to change things up a bit, try this Ravioli Lasagna. It can be used as the main course, or a side to a great steak.

Fresh From the Flame - Bacon & Leek Quiche

With all the attention on dinner get your Christmas morning off to a great start with this delicious quiche.

Ribeye Steak Sandwiches

SPICY COMEBACK DRESSING 3 cloves of minced garlic 1 medium onion, coarsely chopped 1/2 cup ketchup 1/2 cup cocktail sauce 1/2 cup oil 1-1/2 tablespoon paprika 1-1/2 teaspoon black pepper 1 tablespoon

Southwestern BBQ Shrimp

2 pounds of shrimp, peeled and deveined 1/4 cup smoked sweet paprika 2 tablespoons ancho chile powder 2 tablespoons light brown sugar 2 teaspoons ground cumin 2 teaspoons kosher salt 1 teaspoon freshly

Mustard Marinated Shrimp

1/4 cup tarragon vinegar 1/4 cup red wine vinegar 1 teaspoon black pepper 1/4 cup of dry mustard 2 teaspoons red pepper flakes 2 1/2 teaspoons of salt 1/4 cup canola oil 1/4 cup extra virgin olive

Roasted Tomato-Basil Vinaigrette

16 oz. of roasted tomatoes (about 5 medium tomatoes) 1/2 cup of fresh basil, chopped 2 tablespoons rice wine vinegar 1/2 cup of olive oil Salt and pepper to taste Place tomatoes in blender, add chopped

Chocolate Sauce

1 cup sugar 5 tablespoons cocoa, sifted 3 tablespoons all-purpose flour 3/4 cup cream 1/4 cup half-and-half 4 tablespoons unsalted butter 1 teaspoon vanilla extract Combine sugar cocoa and flour

Carrots Glazed with Mustard and Brown Sugar

8 large carrots, peeled and slice on the diagonal 1 cup of sugar 1 tablespoon unsalted butter 1 tablespoon Dijon mustard 1 tablespoon firmly packed light brown sugar Fresh ground pepper Place carrots

Chicken and Vegetable Stir-fry

1/4 cup peanut oil 1 clove garlic, crushed 4 green onions, chopped 1/2 teaspoon red pepper flakes 2 cups of mixed vegetables (asparagus, broccoli, portabella mushrooms, carrots) 1 pound of thinly

Chipotle Pepper Dip

1 tablespoon Chipotle Peppers in Adobe pepper sauce 1 (8-ounce) container low-fat plain yogurt 1 (8-ounce) contain of sour cream* 1/2 cup thick and chunky salsa 1/4 cup cilantro, chopped 1/2 cup

Ham and Peas with White Sauce

2 tablespoons butter 1 tablespoon olive oil 1 cup of chopped ham 1 cup of tiny frozen peas, thawed 1 cup of half-and-half Salt Fresh ground black pepper 1 cup freshly grated Parmigiano-reggiano

Curried Chicken Salad on Whole-Wheat

4 cups of chopped chicken 1 tablespoon of mayonnaise 6 tablespoons of low-fat sour cream 1 teaspoon of lemon juice 2 teaspooons curry powder 2 tablespoons thinly sliced green onions 2 tablespoons

Shrimp Curried Noodles

1 cup snow peas 1/2 pound of noodles 2 tablespoons canola oil 1/2 cup curry paste 2 tablespoons coconut milk 2 tablespoons fresh lime juice 2 tablespoons fish sauce 1/2 pound tiger shrimp, rinsed

King Ranch Casserole

4 cups of chicken, cooked and deboned 3 cups of crushed tortilla chips 1 small onion, chopped 1 can of cream of mushroom soup 1 can of cream of chicken soup 1 cup of sour cream 1 can of green chilies,

Jumbo Shrimp in Caramel Pepper-Garlic Sauce

3 tablespoons peanut oil 3 thin slices fresh ginger 1/4 cup of chopped green onions (white part only) 1 pound of jumbo shrimp, shelled and deveined, rinsed and patted dry Salt to taste 4 tablespoons

Spicy Korean-Style Pork Tenderloins with Asian Slaw

2 small pork tenderloins 1/3 cup soy sauce 1/4 cup rice vinegar 3 tablespoons brown sugar 2 medium cloves garlic, minced 1 1/2 tablespoons minced ginger 1 tablespoon Asian sesame oil 1 tablespoon

Spicy Mango Salsa

2 cups diced fresh mango 2 cups chopped fresh peaches 2 cloves minced garlic 1/4 cup of finely diced red onion 1 tablespoon of minced ginger 1/2 cup chopped cilantro 2 diced Serrano chile peppers 1/4

Easter Bunny Cake with Lemon Curd Frosting

Make or purchase an angel food cake or a lemon pound cake 1/2 cup of lemon curd* 1/2 cup of sour cream coconut jelly beans Peeps marshmallow bunnies Combine lemon curd and sour cream and mix

Spring Green Peas with Mint

2 teaspoons olive oil 3 cups frozen green peas, thawed 1 clove of garlic, minced 1/4 cup of diced red onion 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons chopped fresh

Open-faced Beef Tenderloin Sandwiches

1 pound of cooked thinly sliced beef tenderloin 1 loaf of foccacia bread, toasted or grilled and cut into bite-sized pieces 1/2 cup sour cream 1-1/2 teaspoon prepared horseradish 1-1/2 teaspoon of

Cinnamon-Bourbon Sweet Potatoes

1/2 cup of bourbon 1/2 cup of water 1/2 cup of packed brown sugar 1 teaspoon of ground cinnamon 2 tablespoons of unsalted butter 2 cups of cubed raw sweet potatoes 1 tablespoon of unsalted