Recipe

Basil Topped Grilled Squash

Chopped Green Salad w/ World's Best Salad Dressing

Tangy Bean Salad - Fresh From the Flame

Tangy Bean Salad - Fresh From the Flame

Ravioli & Vegetable Soup

Tortellini & Arugula

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

Roasted Tomato-Alfredo Soup

  Spicy Fresh Tomato Pasta Sauce

  Spring Salmon Salad w/ creamy herb dressing

Golden Graham's Blueberry Pancakes

Mustard Pork Tenderloin

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

Chicken Enchilada Dip

Fresh Fruit with Mixed Greens & Poppy Seed Dressing

Red Bean, Bacon & Tomato Soup

Cabernet Cranberry-Kamquat Sauce

Roasted Vegetable Medley

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

  Hot Cheesey Crab, Spinach & Artichoke dip

Ingredients: 1 tablespoon butter 2 cloves garlic, chopped 1/4 cup white wine 3 1/2 cups loosely packed baby spinach leaves, coarsely chopped 4 ounces cream cheese, softened and cut into cubes

  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!

Mixed Greens Mandarin Orange Salad with Honey-Balsamic Vinaigrette

Ingredients: 2 garlic cloves 1/4 coarse sea salt 1 tablespoon stone ground mustard 3 tablespoons honey Freshly ground black pepper 2 tablespoons balsamic vinegar 2 tablespoons extra-virgin

Avocado & Tomato Salad

Ingredients: 4 cups avocados, diced 2 cups grape tomatoes 1 medium cucumber, peeled and diced 1 red onion, diced 1/3 cup fresh cilantro, chopped 2 cloves garlic, minced 2 tablespoons fresh

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.

Yum Yum Grilled Flank Steak

A perfect summer salad topped with tender flank steak.

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.

  Watermelon & Arugula Salad

Watermelon and Arugula Salad Ingredients: 2 tablespoons white wine vinegar 1 lime, zested and juiced 1/4 cup extra-virgin olive oil 1 red onion, thinly sliced 4 cups seeded watermelon chunks

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 - Strawberry Chipotle Glaze

Ingredients: 1 jar Strawberry Chipotle Jam Zest and juice from 1 lime 2 garlic cloves, minced 1 tablespoon red wine vinegar 1 tablespoon worcestershire sauce Directions: Mix the jam, lime juice,

  Fresh From the Flame - White Bean & Ham Soup

The white bean soup is phenomenal, but the star ingredient in this week's recipe is Julie's first grandbaby, Andrew Graham Levanway!

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.

Fresh From the Flame - Pork Corn Chowder

So, you think you know chowder? Julie Levanway is going to blow your mind with this recipe

Fresh From the Flame - Vegetable Stew

Hearty soup that's good for the heart and will warm you to the bone.

Fresh From the Flame - Spaghetti & Butternut Squash

Ingredients" 2 pounds of butternut squash, peeled and cut into 2-inch cubes 1 bulb of garlic, separated into cloves and peeled 3 tablespoons olive oil salt and pepper 14 ounce package of spaghetti

  Fresh From the Flame - Autumn Salad

Need a colorful, flavorful salad for your Thanksgiving table? You can quit looking....

Shrimp and White Bean Stew

2 tablespoons of extra-virgin olive oil 1 medium-sized onion, chopped 3 cloves of garlic, minced 2 (15 ounce) cans of cannelloni beans, rinsed and drained 1 (14 ounce) can Italian plum tomatoes, crushed 1

Pork Paillards

16 pork paillards Salt and pepper 2 tablespoons canola oil 1/2 cup of chopped green onions 1/2 teaspoon of dried sage 1/4 cup dry white wine 1/2 cup of chicken stock 1/3 cup sour cream 1/4 teaspoon

Mexican Scrambled Eggs

1/2 stick of unsalted butter 3/4 cup of finely diced onion 3/4 cup of diced bell peppers 4 (6-inch) flour tortillas cut into long, narrow strips 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground

Buffalo Chicken Dip

4 boneless chicken breasts, cooked and shredded into bite size pieces 1 jar of Bleu Cheese Dressing 1 jar of Texas Pete buffalo wing sauce 2 (8 oz.) bars of cream cheese grated Cheddar cheese Fritos Preheat

Southwestern Pasta Salad

Pasta Salad: 16 ounces of bow-tie pasta 1 can of black beans, rinsed and drained 16-ounce bag of frozen corn, roasted* 2 roasted red bell peppers, chopped 1 pint of grape tomatoes, cut in half 1

Grilled Chicken with Roasted Vegetables

Nonstick vegetable oil spray 3 red, yellow or gold peppers, cut into 1/2-inch pieces 1-1/2 medium eggplants, unpeeled, cut into 1/2-inch pieces 3 small zucchini squash, cut into 1/2-inch pieces 1 medium

Lobster & Seafood Ravioli

30 oz. package of Monterey Pasta Company Lobster & Seafood Ravioli, according to package directions* 1/4 cup olive oil 9 medium cloves garlic, finely chopped 6 ripe tomatoes, chopped 10 fresh basil

Pecan Crusted Catfish

2 pounds catfish fillets 1 teaspoon salt 1 cup all-purpose flour 1/4 teaspoon cayenne pepper 1 teaspoon grated lemon peel 1/4 cup finely chopped pecans 1/2 cup finely chopped fried onions 1/2

Prosciutto & Boursin Cheese Panini

4 Croissants cut in half 4 ounces of Boursin Cheese, softened 1/4 cup of Sundried tomato pesto Mixed greens Sliced Roma tomatoes 8 ounces of sliced Prosciutto Preheat a panini grill or a heavy bottomed

Cilantro Chicken Soup

2 split chicken breasts 6 cups of chicken broth 1/4 cup olive oil 1/4 cup of chopped onion 1 clove of minced garlic 1/2 cup of thin spaghetti, broken into bite-sized pieces, slightly undercooked

Italian Meats with Fresh Mozzarella Panini

4 crusty rolls, sliced in half 1/4 cup melted butter Assortment of Italian Meats Italian Dry Salami, Pepperoni, Hot Capocollo, or Prosciutto 8 slices of fresh mozzarella 1/2 cup of sundried tomato

Carrots in Mint Sauce

6 carrots, cut on the diagonal 1/2 cup of sugar 1/3 cup reserved liquid 2 tablespoons butter 1 teaspoon cornstarch dash of salt Juice and grated rind of a lemon 2 tablespoons finely chopped

Spicy Grilled Pear Salad

Sweet and Sour Dressing: 1 cup canola oil 1/8 cup pear infused vinegar 1/2 cup white wine vinegar 1/4 cup sugar 2 teaspoons dry mustard 1 teaspoon paprika 1 tablespoon shallots, minced Salad: 1

Glazed Salmon over Black Rice with a Mango Salsa

Glaze: 3/4 cup hoisin sauce 2 tablespoons brown sugar 1/2 tablespoon chopped garlic 2 tablespoons fresh lime juice 2 tablespoons rice wine vinegar 8 (6-ounce) pieces salmon fillet Salsa: 1 mango,

Panko Crusted Cod with Sarabella's Wicked Sweet Chutney

4 4-ounce cod loins 1/2 cup of Panko Bread Crumbs Salt and Pepper 1/4 cup of olive oil non-stick cooking spray 1/2 cup of Sarabella's Wicked Sweet Chutney* 1/2 cup of chopped green onions Spray

Grilled Eggplant Rigatoni with Peppered Feta Cheese

Grilled Eggplant: 4-6 Roma Tomatoes, quartered 2 baby eggplant, cut into 1/2-inch slices 3 tablespoons olive oil, divided Salt and pepper to taste Pasta: 1 (16 ounce) package rigatoni 1 tablespoon

Pork Medallions with Black Pepper Cream Sauce

5 tablespoons olive oil, divided 1- 1/2 pounds pork tenderloins 2 medium red onions, chopped 1 teaspoon sugar 1/4 cup brandy 1/2 cup heavy cream 2 tablespoons black pepper 1 teaspoon garlic powder 3

Spicy Coleslaw with Lime Dressing

16 oz. of shredded cabbage 1/2 diced red onion 1/2 cup of chopped fresh cilantro 1/3 cup fresh lime juice 1 garlic clove, minced 1/2 teaspoon Sriracha HOT Chili Sauce 1/2 cup olive oil Toss

Sweet Potato Pancakes

1 1/2 cups of all-purpose flour 3 1/2 teaspoons of baking powder 1 teaspoon salt 1/2 teaspoon ground nutmeg 1 1/4 cups of mashed cooked sweet potatoes 2 eggs, beaten 1 1/2 cups milk 1/4 cup butter,

Fresh Corn and Black-eyed Pea Salad

4-6 ears of fresh corn, washed and cut from the cob 1 tablespoon butter 1/2 teaspoon cayenne pepper 1 15 oz. can black-eyed peas, drained and rinsed 1/2 cup of chopped red, yellow and gold peppers 1

Southern Cooked Greens

1/4 pound bacon, diced 1/2 cup chopped sweet onion 1 clove minced garlic 1 tablespoon packed dark brown sugar 1 pound turnip greens, stems removed and washed well 1/2 teaspoon finely ground black