• Jenny Marrs
  • Lyndi Fultz

We have so many great food blogs in Arkansas that it’s hard for me to pick a favorite. If I had to make a list of top blogs, however, Lyndi Fultz’s NWA Foodie would be right there at the head of the class. Lyndi’s blog has it all — great recipes, excellent photography, info about local ingredients, food gadget reviews, all presented with a unique voice that shines through with each post.

Lyndi got into blogging after attending a Walmart conference in 2009, where she was impressed by bloggers that spoke. Deciding to delve into what she calls a “fascinating virtual world,” she launched NWA Foodie as a sort of community hub where the goal is to share her discoveries in the hopes that others will return the favor. The result is a fascinating mix of what she refers to as the “360-degree touch points of food.” She and I agree that food is a lot more than “putting something in your mouth and swallowing,” and her blog is one of the better explorations of all the facets of the food we eat that I’ve ever come across.

For her recipes, she’s given us two great ones: the first is a one ingredient delight called “Provolone Bacon,” which is just as delicious as you’d imagine something with those words in the title to be. The second is a meatball recipe that she calls a “foodie’s alternative to the traditional chips-and-salsa party appetizer.” After reading through her method, that’s a party we’d be happy to attend.


Provolone Bacon

  • Lyndi Fultz
  • Provolone Bacon

Provolone Bacon

*4 slices provolone cheese

Heat a skillet on medium-high heat. Place provolone cheese in skillet and cook until desired bacon-y crispness. Remove from heat with a spatula to a paper towel. What makes provolone so unique is that it keeps its shape and browns without spreading like other cheeses. This tastes fantastic as a snack all by itself or added to a BLT.

Thai Turkey Meatballs

  • Lyndi Fultz
  • Thai Turkey Meatballs

Thai Turkey Meatball Appetizers


*1 pound ground turkey, 94% lean
*1 tablespoon Thailand fish sauce (anchovy base, I use the “Tipranos” brand)
*3 large shallots, minced
*1 teaspoon cumin
*1 small garlic clove, minced
*4 tablespoons fresh cilantro, minced
*1/2 teaspoon tamari or soy sauce
*1/2 teaspoon pepper
*2 teaspoons cornstarch

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and place a cooling/baking rack on top. On a disposable paper plate, add sugar until it lightly coats the plate. Mix all the ingredients in a large bowl until full incorporated. As you roll the mixture into one-inch meatballs, take each one and roll it around in the paper plate until fully coated with the sugar. This will give it a nice brown color and help balance out the fish sauce and tamari. Place each meatball on the rack and baking sheet. Cook for 30 minutes, checking halfway to ensure even cooking. Remove and pierce with a toothpick and serve.

Did any of you give these recipes a try? Let us know how they turned out down in the comments.